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Roasted Beet Salad with Toasted Pistachios, Strawberries, Burrata, Frisée, and Hibiscus Vinaigrette by The Lark’s Chef Jason Paluska

Courtesy Photo

Roasted Beet Salad with Toasted Pistachios, Strawberries, Burrata, Frisée, and Hibiscus Vinaigrette by The Lark’s Chef Jason Paluska


S.B. Culinary Arts Releases Second Fundraising Cookbook

Get New Recipes, Eat Well, and Raise SBCC Scholarship Money at Bacara on October 24


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

Sweet Yellow Corn Custard with Savory Granola, Crispy Kale, Avocado Emulsion, Aromatic Oil, and Edible Flowers by Bacara Resort’s chef de cuisine, Johan Denizot

By Courtesy Photo

Foie Gras Panna Cotta with Cardamom Peach Gelée, Elderflower Reduction, Toasted Sicilian Pistachio, Grilled Peach, and Brioche Toast Points by S.B. Yacht Club’s Chef Mossin Sugich.

4·1·1

The Santa Barbara Culinary Arts second edition release party is Saturday, October 24, noon-3 p.m., at the Bacara Resort & Spa (8301 Hollister Ave.). Tickets are $50. See santabarbaraculinaryarts.com.

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