After hearing about some patrons trying to eat local for a month, Doniece Parsons, one of the two owners of Mother Hubbard’s Restaurant (373-A Avenue of the Flags, Buellton, 688-3912, motherhubbardsrestaurant.com), said to partner Jon McDermott, “Why don’t we try some seasonal dinners this year on that theme?” So they have, and the third, by reservation only, is Saturday, June 19, at 6 p.m. “Eighty-five percent of what we will serve comes from 15 miles from the restaurant,” say McDermott. “That’s the advantage of the Santa Ynez Valley—there’s so much.” The much at this dinner should feature “four-and-a-half courses,” as McDermott puts it, “munchies during the mixer, then an appetizer, salad, entrée, and dessert. Right now, providing everything works out,” continued McDermott, “the entrée will be an herbed loin of pork roast.” Other parts of the menu are more Farmers Market and pick-of-the-week reliant, so McDermott couldn’t be sure, but he did promise Peace Barn lettuce for the salad and a chardonnay sorbet, made from a nearby winery, for dessert. And if you want to go, go now: Mother Hubbard’s will be skipping July. Fortunately, starting in August, the locavore dinners should continue every six to seven weeks; if these take off, the restaurant hopes to begin contributing a portion of the sales to charity.