827 Santa Barbara Street Santa Barbara, CA. 93101
Serra Gift Shop
Visit the Old Mission Santa Barbara gift shop! Check out the mausoleum, archive library & park!
You’ll find interesting gift items & souvenirs.
Ojai Jelly + WINE & BEER are sold there too!!
Pack a little picnic then buy a jar of pepper jelly to spice up your meal!
Enjoy it on the Mission Park lawn! Be sure to take time to smell the beautiful roses!!
+Ojai Habanero Apricot Jam
heat level 2
+Ojai Jalapeño Jelly
heat level 3
+Ojai Habanero Jelly
heat level 4
Carpinteria + Santa Barbara
At Santa Barbara Hives you’ll find amazing
local honey, pollen, soaps, candles, FLOW hives & all you need to be a local beekeeper!
You’ll also find beautiful jewelry AND OJAI JELLY!
PS I eat their delicious bee pollen every-single-day and it controls my allergies beautifully!
Check them out at:
Santa Barbara Hives
516 Palm Avenue Unit C
Carpinteria, CA 93013
Santa Barbara Hives
3328 State Street
Santa Barbara, CA 93105
A special THANK YOU to local Santa Barbara artist; Katie Upton.
I ♥ her work!
Wine Pairing; Zaca Mesa Winery 2011 Viognier
2 c. organic beets, spiralized, then lightly steamed, or micro’d ‘al dente’
2 c. organic Granny Smith Apples, spiralized or sliced thin
1/2 c. organic kale, or a handful of fresh parsley- chopped
1/2 c. organic celery root, (anise root, or jicama are also delicious)- chopped
(heat & mix over low heat, do not boil)
1/2 c. olive oil
2-3 t. Ojai Jalapeño Jelly
At the last moment throw in
a handful of “NutC” Sweet n’ Spicy Walnuts– broken up, irregularly
Toss & serve-
Easy to make. Mild, white fish.
Preheat oven to 350º
Cooking time; about 30-35 minutes
4-6 fresh Sea Bass steaks, boned
1 large brown onion, sliced in 1/2″ thick discs
2-3 Fresh Lemons- 1 sliced in discs & seeded (cook with), 1 or 2 cut in wedges (garnish with)
1/2 c. Asiago or Parmesan Cheese- grated
1/2 c. Sharp White Cheddar Cheese- grated
1/3 c. Safflower Mayonnaise
1/3 c. Dill Pickle juice
Salt & Pepper to taste
1/2 t. fresh or dried dill
splash of caper or green olive brine
Garnish: sprig of fresh fresh dill & serve with fresh lemon wedges
Place enough foil on a 2″ deep (or larger) baking dish to enclose the finished product
Drizzle foil with a little olive oil.
Place the sliced onion discs on the foil, enough to cover the bottom of the dish.
Lay Sea Bass steaks on top of the onion.
Mix the grated cheeses, mayonnaise, salt, pepper, dill, & pickle juice.
Cover Sea Bass with cheese mixture.
Place a few thin lemon slices on top of cheese mixture.
Bring together sides of the foil & seal into a tent, leaving a small air space on top.
Bake until the fish is white throughout- 30-35 minutes.
Unwrap. While it rests a moment, freshen it up by removing the baked lemon slices.
Garnish each individual plate with a fresh sprig of dill & a lemon wedge.
Delicious with rice, white wine risotto + fresh vegetable & a light green salad.
Please join us for an afternoon of fine food & wine-
The “Epicurean Cowboy” has put together an amazing menu-
& I’m proud to announce that I’ll be conjuring up a few savory sauces for the event!
Sunday March 24, 2013 1-4 p.m.
Santa Barbara Carriage & Western Museum
129 Castillo Street
Santa Barbara, CA (near the Harbor)
$60 per person
$100 per couple
Click here for more information.
Place about 1/2 c. butter (salted) into a medium frying pan, over medium heat.
Cook until butter is fully melted & almost golden brown in color-
Into the browning butter, add 10-15 culinary sage leaves (organic, whole sage leaves).
Swirling the mixture often, cook butter and sage leaves for about 4-5 minutes more, until the butter turns an almost deep nut brown color, sage leaves will be quite crisp and irresistible-
Inspired by Dario, Chef Extraordinaire
37 East Victoria Street
Santa Barbara, California
It was by the hand of Dario that I was first graced with
“burnt sage butter”- now I’m hooked!
Ca’Dario’s is my favorite Italian Restaurant, if not my favorite restaurant overall-
Dario is as sweet as he can be & he’s a hell of a chef-
When you dine at Ca’Dario, be sure to order; “RAVIOLI AL BURRO E SALVIA“ It’s heaven!
This amazing, prolific, time-defying musical genius again managed to weave his humanitarian cause in and around his captive audience like a blanket of hope. Gabriels far-reaching depth of conscientiousness, promoting good will and fair treatment for ALL people, was ever-evident through his personally endorsed booth set up on-site by Amnesty International. The New Blood Orchestra; phenomenal. The conductor, Ben Foster, nothing short of mesmerizing, with his robotic gestures of continual dexterous motion.
I hadn’t been to the Santa Barbara County Bowl for a few years, in which time it had been artfully renovated.
It was filled to the brim with Gabriels pulsing audience, every song further lured this captive crowd with his towering, futuristic graphics & photos, inspired by his world views and infinite humanitarian interests-
It was wonderful to see Gabriel skipping across the stage to Solsbury Hill
- THANK YOU! What a truly magical evening!
We ♥ Ca Dario- The all-time great restaurant in Santa Barbara @ Victoria & Anacapa.
Morgan had her favorite- Ravioli with burnt-butter sage that melts in your mouth & the house salad.
I had the creamed asparagus with truffle oil soup & salad-
For dessert we split the chocolate & hazelnut gelato between us. As if that all wasn’t enough- they sent us home with a bundle of home-made meringues.
We gave Dario a few Ojai Habanero Jelly samplers & the bartender was making him Habantini’s-
As we left he was still beaming from ear to ear!
This is my translation of the tantalizing cocktail at “Milk & Honey” in Santa Barbara, where I had my first Habanero-infused cocktail & got instantly hooked!
4 shots of Habanero-Infused “Sauza Plata” Tequila (or your favorite)
1/2 c. Fresh Passion Fruit Puree
4 Fresh Limes, juiced
I piece of thinly sliced fresh ginger
Agave nectar to taste
Run water over glasses, chill in freezer while you make the cocktail.
Place all ingredients except the garnishes in the cocktail shaker.
Shake about 10-12 times to dissolve the agave nectar & bruise ginger.
Pour into chilled cocktail glassed, garnished with sugared rims & a twist of lime.
Ojai is a charming little community of just over 8,000 residents. The Ojai Valley offers amazing restaurants, shops, schools, produce, the Ojai Film Festival, & much more!
I make Ojai Jalapeño Jelly here in Ojai, California. The glass hexagon-shaped jars of jelly nestle together perfectly for display purposes, in the pantry, or in the refrigerator.
Ojai Jalapeño Jelly should be refrigerated after opening
Depending on the time of year the Peppers have different colors- like Bell Peppers, the Jalapeño Pepper also presents in varying colors from green to red & orange. Ojai Jalapeño Jelly is scheduled to be on the shelves of The Ojai Valley Inn & Spa, as well as il fustino in Santa Barbara.
Available by the case or half case
4 ounce ‘GIFT‘ size 12/case
6 ounce ‘PRACTICAL‘ size 12 /case
9 ounce ‘HOOKED ‘ size 12/case
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