After selling out in three months last year and raising more than $22,000 for scholarships to Santa Barbara City College’s culinary program, the team behind the cookbook Santa Barbara Culinary Arts: A Taste of Santa Barbara’s Culinary Bounty is releasing a second edition at a party this weekend.
Compiled by Tama Takahashi, photographed by Linda Blue, and featuring more than 70 new recipes from chefs and caterers around town, the 176-page sequel packs even more food porn and detailed gourmet recipes than the inaugural edition. And like last year, there’s a party at the Bacara Resort & Spa to celebrate the release, with more than 20 participating chefs, wine from Westerly and the Hitching Post, and more.
Among other recipes, relish the following:
Roasted Beet Salad with Toasted Pistachios, Strawberries, Burrata, Frisée, and Hibiscus Vinaigrette by The Lark’s Chef Jason Paluska (pictured above)
By Courtesy Photo