Untitled Document Home
Chef & Hotel Profile
Publisher's Page
Gift Guide
Travel Adventures
Epicurean Events
Health Minded
Spa Baby Secrets
Book Bites
Culinary Coup
Sense of Style
Kids Kaleidoscope
Tinsletown Tidbits
Radio Show & Links
Contact Us



John Rivera Sedlar, Latin American master chef and the man behind Eloisa Restaurant in Santa Fe, N.M., is mashing up his professional abilities with his enjoyment of art. Sedlar has launched a new tasting menu at Eloisa, dubbed "O'Keeffe's Table," to celebrate the art of Georgia O'Keeffe. Sedlar's great aunt Jeronima Newsom was O'Keeffe's personal chef, according to a release, and Sedlar spent time in the artist's home as a child.

"She was always avant-garde," Sedlar said. "In the 1940s she was making yogurt at home, growing vegetables, and very interested in nutrition long before these things were fashionable."

Among the artistically inspired dishes are "Blue Poppies" (blue potato crisps and trout caviar, "Black Mesa" (seared venison loin with high-desert ratatouille, and "Ghost Ranch" (fresh pueblo peaches and bush raspberries served with honey and cream). Sedlar collaborated with New Mexico artist Larry Swan to create ceramic serving trays and glass- and cow skull-designed platters for serving. Below, see images of Sedlar's creations.



October 17, 2015

Food Sponsors:

  1. Special Order Lobster
  2. Albacore BBQ & Boiled Crab
  3. Bernie’s Oyster Shack
  4. Brophy Bros. Restaurant Clam Chowder
  5. Pacific Crepes’
  6. Airstream Café—Snacks and Beverages
  7. Louisiana Seafood Gumbo
  8. Twin Berry Farm Shortcake and Roasted Corn
  9. Penelope’s Snow Cones
  10. Aebleskiver’s & Lemonade
  11. Happy Rainbow Face Painting
  12. Santa Barbara Fish Market Fish Tacos
  13. Seafood Paella
  14. Seafood Paella

Santa Barbara
Harbor & Seafood Festival

City of Santa Barbara
Waterfront Department
132-A Harbor Way
Santa Barbara, CA 93109

My family and I love this wonderful event sponsored by the City of Santa Barbara. It's delicious and fun. http://www.harborfestival.org/exhibitors.php


Saturday, October 24th from noon - 3 pm at the Bacara Resort & Spa: Gala Cookbook Launch Party

Last year's fundraising cookbook flew off the shelves, so we are publishing a second edition with new recipes, more chefs, wineries and food purveyors and in beautiful hardbound cover that will look great on your coffee table as well as enhance your kitchen.

BUY YOUR TICKETS HERE: www.meetup.com/santa-Barbara-Culinary-Arts/

Help support our culinary student scholarships at the School of Culinary Arts & Hotel Management at SBCC.


Pumpkin Pie Ice Cream with Almond Maple Crunch
             (Yield 1½ Quarts) Ice Cream

1 cup 100% pure canned pumpkin
1 cup firmly packed light brown sugar
2 teaspoons Nielsen-Massey Mexican Pure Vanilla Extract
1½ teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
¼ teaspoon Nielsen-Massey Pure Lemon Extract
¼ teaspoon salt
2 cups heavy whipping cream
1 cup whole milk


In a 4-quart glass measuring cup, add pumpkin, sugar, vanilla extract, pumpkin pie spice, cinnamon, lemon extract and salt; stir to combine. Cover and refrigerate until well chilled, about 1 hour. Remove from refrigerator; add cream and milk; stir to combine.

Assemble ice cream maker. Turn ice cream maker on and pour pumpkin ice cream mixture into *frozen container. Let mix until ice cream thickens, about 20-30 minutes. Transfer ice cream into an airtight container and freeze overnight.

*Follow manufactures directions for freezing container, 24 hours or longer is ideal.

Almond Maple Crunch

1 cup coarsely chopped raw almonds
¼ cup pure maple syrup
1 teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
¼ teaspoon Nielsen-Massey Pure Almond Extract
½ teaspoon ground cinnamon


Line a large rimmed baking sheet with parchment paper; set aside. In a small bowl, combine maple syrup, vanilla and almond extracts; set aside.

Coat a large heavy skillet with cooking spray and place on medium-high heat. Add chopped almonds, stir continuously, just until almonds are toasted, about 3 minutes. Pour maple syrup mixture over warm almonds and stir until almonds are coated, about 2 minutes.

Remove from heat and place almonds evenly on parchment paper to cool. Then evenly sprinkle warm almonds with cinnamon. Top Pumpkin Pie Ice Cream with Almond Maple Crunch before serving.

Visit www.nielsenmassey.com for additional vanilla- and flavor-infused recipes.



This new ice cream has moved to #1 on my list for hot weather treats. It is available at stores like Gelson's and is the new rage with everyone.

Like fine wines, whole-bean coffees and certain chocolates, Choctál ice creams are made from single-origin ingredients – one variety of cacao or vanilla, harvested from a single region. Choctál’s flavors are created from eight hand-selected regions across the globe that have the highest quality cacao and vanilla, resulting in unparalleled blend of richness and indulgence in each pint. 

Choctál’s flavor profiles include:


Ghana: Rich and full-bodied, with a milk chocolate character rounded out by hints of tropical fruit and the alluring essence of sweet fudge.

Kalimantan: The slightest hint of caramel at the end of its long, sumptuous finish only enhances its unique dark chocolate profile.

Dominican: Undertones of mocha and delicate nuances of licorice, nutmeg and cloves balance out its long finish.

Costa Rican: Its lively, well-balanced flavors of coffee and caramel dance on your palate while just a hint of butterscotch adds a subtle back note.


Indonesian: The full-bodied flavor marries the exotic touch of rare woody and floral vanilla beans with the creamy sweetness of classic bourbon vanilla.

Madagascar: Elegant, smooth, and intensely creamy, this ice cream combines pure bourbon vanilla and flakes of vanilla beans. Its rich, complex and long-lasting classic vanilla flavor is utterly seductive.

Papua New Guinea: Extracted from plump, flavorful, finely cured beans, the ice cream is slightly fruity with notes of cherry that linger on the palate during a long lush finish.

Mexican: The complex sweet and spicy characteristic of classic Mexican vanilla is enhanced with the slightest added touch of cinnamon, unlocking a hidden note of coconut on the back of the palate.

Choctál is currently sold in more than 160 retail locations throughout California, Arizona and Seattle. 



A Gift From Chef Joachim Splichal

Tuna with Soya Onions, Avocado and Yuzu Granité

Serves 10 guests


  • 10 Roma Tomatoes
  • 2 ounces extra virgin olive oil
  • 1 branch thyme, 2 cloves unpeeled garlic
  • 3 ½ pounds bigeye tuna
  • 10 green onions
  • 2 avocados with lemon juice
  • Green from 2 green onions, bias sliced thinly
  • 1 ounce yuzu powder,
  • 1 ounce micro cilantro
  • 1 ounce micro amaranth
  • 1 ounce fleur de sel

For the Soya Onions:

  • 4 red onions
  • ½ cup soy sauce
  • 2 tsp ginger, finely grated
  • 1 cup chicken stock

For the Ponzu Vinaigrette:

  • 1 cup grapeseed oil
  • 1 cup soy sauce
  • 1 tbsp lemon juice
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • ¼ oz ginger, minced
  • 3 cloves garlic, minced
  • 1 whole shallot, minced

For the Granité:

  • 1 cup salted yuzu juice
  • 2 cups unsalted yuzu juice
  • ½ cup simple syrup
  • ½ tsp yuzu powder


  1. Peel and seed the tomatoes, quarter them, and place in a single layer on a foil lined baking sheet. Drizzle with olive oil, add thyme and garlic clove, and bake slowly at 200 degrees until semi-dried, about 3 hours, turning once halfway through the process.
  2. Grill green onions until tender.
  3. Peel red onions, and cut into 1/8 inch thick slices. Soak in cold water for 20 minutes and rinse well. Add to small pot along with soy sauce, chicken stock, and ginger. Bring to a simmer and continue cooking until onions are cooked 5/6 of the way––just a few minutes. The onions should have a slight crunch.
  4. For the vinaigrette, combine all ingredients in a bowl and mix well. Refrigerate 4 hours, strain through a fine mesh sieve.
  5. For the yuzu granité, prepare a simple syrup by bringing equal parts water and sugar to a boil and then strain. Let cool.
  6. Mix ½ cup of the simple syrup with the yuzu juice and powder. Place in a shallow pan and freeze, whisking several times during the freezing process. Once frozen, scrape the granité with a fork.
  7. To finish, cut the tuna into 20 1/4 inch slices. On a sheet pan, lay 10 slices of tuna. Top with soya onions, a layer of sliced avocado, a layer of semi-dried tomato, and then another slice of tuna. Sprinkle only a few grains of fleur de sel on top. Place onto chilled plates, and drizzle with ponzu vinaigrette and a light drizzle of olive oil. Garnish with a grilled onion, sliced green onions, micro cilantro and amaranth, and then spoon granité over the top.
  8. Garnish the plate with a sprinkle of yuzu powder and serve.

141 S Grand Ave, Los Angeles, CA 90012





Majorcan pink tomato, figs, anchovie & dressing

Sautéed Sóller prawns with prawn consommé and chanterelles

Steamed, line- caught sea hake with tomato water and braised spinach

Creamy rice with rabbit, artichokes and Menorcan mussels

Variation of Valrhona chocolate


5 courses 69 € (10 % IVA included



SundanceNow Doc Club, the advertising-free boutique SVOD service dedicated solely to documentaries, announced today that famed chef and world traveller Anthony Bourdain - whose series "Parts Unknown" returns for its 6th season on September 27 - has guest curated a collection for Doc Club entitled "The Anthony Bourdain Collection." The collection is available to stream now, only at DocClub.com.
The eight films featured in the collection are:
JIRO DREAMS OF SUSHI is a quiet yet enthralling documentary from David Gelb that chronicles the life of Jiro Ono, the most famous sushi chef in Tokyo. For most of his 85 years, Jiro has been perfecting the art of making sushi. He works from sunrise to well beyond sunset to taste every piece of fish; meticulously train his employees; and carefully mold and finesse the impeccable presentation of each sushi creation. Although his restaurant Sukiyabashi Jiro only seats ten diners, it is a phenomenon in Tokyo that has won the prestigious 3-Star Michelin review, making him the oldest Michelin chef alive. JIRO DREAMS OF SUSHI chronicles Jiro's life as both an unparalleled success in the culinary world, and as a loving yet complicated father of two.
In 2005, New York's famed restaurateur, Sirio Maccioni, closed Le Cirque, destination dining for the rich, famous and powerful. During 2006, Maccioni and his three sons decide to open a new Le Cirque, but they take four months longer and spend $4 million more than planned. Andrew Rossi's film follows this process, the new restaurant's opening, and the emotional impact of two New York Times reviews on Maccioni and his sons. Can they reclaim their throne? Prepare yourself for a culinary roller coaster ride.
Paul Liebrandt is one of the most talented and controversial chefs in the food world, who at 24 became the youngest chef to receive three stars from the New York Times. Sally Rowe's Emmy-nominated documentary reveals the creative process, the extreme hard work, long hours, and dedication it takes to be a culinary artist and achieve success in the cutthroat world of haute cuisine. Featuring appearances by famed restaurateurs including Drew Nieporent, Daniel Bouloud, and more.
NOT QUITE HOLLYWOOD is Mark Hartley's wild, wonderful, untold story of "OZPLOITATION" films. It irreverently documents an era when Australian cinema got its gear off and showed the world a full-frontal explosion of sex, violence, horror and foot-to-the-floor, full bore action!
Through the years, the fly-on-the-wall documentary has taken us on the presidential campaign trail, into the foxholes of war and behind the curtain with performers. In the spirit of that tradition, Andrew Rossi's PAGE ONE goes inside the newsroom at The New York Times during one of the most tumultuous eras for journalism since the printing press was invented to reveal a disarmingly candid portrait of the paper of record. Over the course of a year when WikiLeaks and Twitter emerged as household names and publications like the Seattle Post-Intelligencer and Washington Post either folded or significantly reduced their operations, director Andrew Rossi gains unprecedented access to the country's preeminent news factory. Can the foot soldiers of this bastion of old media keep up with the fire hose of information that is the world wide web?
STOP MAKING SENSE was the first feature-length documentary effort of filmmaker Jonathan Demme. The director's subject is The Talking Heads, a new-wave/pop-rock group comprised of David Byrne, Chris Franz, Tina Weymouth and Jerry Harrison. The film was made during a three-day concert gig at the Pantages Theater in Hollywood. What emerges on screen says as much about director Demme's taste and sensitivity as it does about the group and its visionary leader Byrne. The group's energy is such that it virtually explodes from the screen.
Featuring previously unseen footage, de-classified documents, and revealing interviews with Kissinger supporters (Alexander Haig, Brent Scowcroft, and William Safire) as well as his detractors (Seymour Hersh, William Shawcross, and Christopher Hitchens), Eugene Jarecki's THE TRIALS OF HENRY KISSINGER explores how a young boy who fled Nazi Germany grew up to become one of the most powerful and controversial figures in U.S. history.
William Burroughs was one of the first to cross the dangerous boundaries of queer and drug culture in the 1950s, and write about his experiences. Eventually he was hailed the godfather of the beat generation and influenced artists for generations to come. However, his friends were left wondering, did William ever find happiness? This extremely personal documentary from Leyser Yony breaks the surface of the troubled and brilliant world of one of the greatest authors of all time.
SundanceNow Doc Club is the only member-based, advertising-free streaming video service dedicated solely to documentaries. Doc Club takes the experience of the independent video store digital, providing a destination for consumers who are overwhelmed by content and are looking for a more tailored approach to streaming video. Overseen by resident curator Thom Powers (DOC NYC, Toronto International Film Festival), Doc Club films are handpicked by experts (including programmers from the Sundance Institute) and guest curators like Ira Glass, Susan Sarandon and Dan Savage.
Doc Club satisfies all types of documentary enthusiasts, providing access to classics and hard-to-find documentaries as well as many of the most exciting documentaries of the last decade. Membership benefits include special screenings, free movie tickets, events with filmmakers and behind-the-scenes looks at film festivals. Recent releases include the exclusive digital premiere of the Sundance hit A GAY GIRL IN DAMASCUS: THE AMINA PROFILE, the seminal true crime docuseries THE STAIRCASE and a collection of favorites guest curated by the minds behind Documentary Now! Fred Armisen, Seth Meyers and Bill Hader.
Memberships for SundanceNow Doc Club begin at the low monthly price of $4.99 for an annual subscription or $6.99 per month for a month-to-month subscription, and a new gift subscription option is now available. Viewers can watch via web, iPhone, iPad, Android, Roku, Chromecast and Apple TV (via Airplay). SundanceNow Doc Club is owned and operated by AMC Networks Inc.

March 08 | April 08 | May 08 | June 08 | July 08 | August 08 | September 08 | October 08 | November 08 | December 08 | January 09 | February 09 | March 09 | April 09 | May 09 | June 09 | July 09 | August 09 | September 09 | October 09 | November 09 | December 09 | February 10 | January 10 | March 10 | March | April 10 | May 10 | June 10 | July 10 | August 10 | August 11 | September 10 | October 10 | November 10 | December 10 | January 11 | February 11 | March 11 | April 11 | May 11 | June 11 | July 11 | September 11 | October 11 | November 11 | December 11 | January 12 | February 12 | March 12 | April 12 | April | May 12 | June 12 | July 12 | August 12 | September 12 | October 12 | November 12 | December 12 | January 13 | February 13 | March 13 | April 13 | May 13 | June 13 | July 13 | August 13 | September 13 | October 13 | November 13 | November | December 13 | January 14 | February 14 | March 14 | April 14 | May 14 | June 14 | July 14 | August 14 | September 14 | October 14 | November 14 | December 14 | January 15 | February 15 | March 15 | April 13 | April 15 | May 15 | June 15 | July 15 | August 15 | September 15 | October 15 | November 15 | December 15 | January 16 | February 16 | March 16 | April 16 | May 16 | June 16 | July 16 | August 16 | September 16 | October 16 | January 17 | February 17 | November 16 | December 16 | March 17 | April 17 | May 17 | June 17 | July 17 | August 17 | September 17 | October 17 | November 17 | December 17 | January 18 | March 18 | February 18 | April 18 | May 18 | June 18 | July 18 | August 18 | September 18 | October 18 | November 18 | December 18 | January 19 | February 19 | March 19 | April 19 | May 19 | June 19 | July 19 | August 19 | October 19 | September 19 | November 19 | December 19 | January 20 | February 20 | March 20 | April 20 | May 20 | June 20 | July 20 | August 20 | September 20 | October 20 | November 20 | November 20 | December 20 | January 21 | February 21 | March 21 | April 21 | May 21 | June 21 | July 21 | August 21 | September 21 | October 21 | November 21 | January 22 | December 21 | February 22 | March 22 | April 22 | May 22 | June 22 | July 22 | August 22 | September 22 | October 22 | November 22 | December 22 | January 23 | February 23 | March 23 | April 23 | May 23 | June 23 | August 23 | September 23 | October 23 | February 08 | January 08

December 07
| November 07 | October 07| September 07 | August 07 | July 07 | June 07 | May 07
April 07
| March 07 | February 07 | January 07

December 06
| November 06 | October 06 | September 06 | August 06 | July 06 | June 06 | May 06
April 06
| March 06 | February 06 | July 06

December 05
| November 05 | October 05 | September 05 | August 05 | July 05 | June 05

© 2008 Bonnie Carroll, All Rights Reserved