FOR IMMEDIATE RELEASE: Beachside B&B Recommends 5 Santa Barbara Restaurants

SUMMARY: The Eagle Inn reviews five local restaurants in Santa Barbara and highlights specific strengths of each.  They named the following –  Chuck’s Waterfront Grille, The Neighborhood Bar and Grill, Bouchon Santa Barbara, Wine Cask, Pierre Lafond Wine Bistro.

FOR IMMEDIATE RELEASE – Santa Barbara, CA – Above all else, The Eagle Inn wants each of their guests to have a memorable Santa Barbara vacation experience. Knowing the best local resources will help guests to fully enjoy their vacation in Santa Barbara.

Hotels in Santa Barbara, as well as the restaurants, are attuned to the local ingredients and artisans.  To compliment your stay at The Eagle Inn bed and breakfast in Santa Barbara, CA, they have put together a list of highly recommended local restaurants that represent the different aspects of Santa Barbara’s personality.     

Chuck’s Waterfront Grill: About a 15 minute walk from the Eagle Inn, right on the marina and just off the beach, you’ll find one of the best Santa Barbara seafood restaurants –Chuck’s Waterfront Grill.  They are open for lunch and dinner, closed from 3:00 to 5:00.  Like them on Facebook.

The Neighborhood Bar and Grill: About a block away, the Neighborhood Bar and Grill is reported as being the best happy hour in Santa Barbara. Hungry after 11pm? This is the only bar on west beach that serves food up until midnight. The Neighborhood features 15 beers on tap and a full bar – not the fruity kind. A REAL beer and a shot (or stiff drink) kind of place.  The Hood is a friendly, feel good place for all ages 21& over.  After relaxing at your favorite Santa Barbara B&B, stroll down and get lunch or dinner at The Hood.   Like them on Facebook.

Bouchon Santa Barbara: Come check out a top pick by Santa Barbara.com Restaurant Guide, and a Santa Barbara Independent Foodie award winner.   If you are enjoying your stay at one of the premier boutique hotels in Santa Barbara, you will enjoy your “foodie stroll” and dinner at bouchon, a local favorite Santa Barbara wine country cuisine. Like them on Facebook.

Wine Cask: This restaurant in Santa Barbara is truly a local gem worthy of The Eagle Inn’s praises.  Located close to downtown (walking distance from most local Santa Barbara hotels) this Santa Barbara restaurant is a local hot spot for movies stars like Rob Lowe and Julia Luis Dreyfus. Like them on Facebook.

Pierre Lafond Wine Bistro: Priorities when the chef is selecting ingredients for the Wine Bistro are “local, organic, then small batch; we want to have fresh and delicious foods”.  The Chef’s Table is one of their most interesting offerings.  This is sure to be a memorable wine bistro experience. They also have daily specials and a kid’s menu with some traditional favorites. Like them on Facebook.

The Santa Barbara restaurants who made it onto The Eagle Inn’s list have all won awards and been listed in the local papers as true “best of SB” spots.  When out exploring Santa Barbara, California on your vacation, be sure to stop by one of these fine establishments for a best of SB experience.

ABOUT THE EAGLE INN: The Eagle Inn is a boutique Santa Barbara hotel offering the intimacy of a Bed & Breakfast combined with the amenities of a major hotel.   For more information about The Eagle Inn,  Book Online or call (805) 965-3586 or visithttp://www.theeagleinn.com 

For Immediate Release: The Eagle Inn Reviews Top 3 Santa Barbara Wineries

FOR IMMEDIATE RELEASE: Santa Barbara, CA – The Eagle Inn recommends three local wineries;  Santa Barbara Winery, Oreana Winery and Marketplace, and The Giessenger Winery.

At one time California wine was considered second-rate and inferior to its European counterpart. But after decades of technological advances and agricultural innovation, California wines frequently rank as the best in the world. Alongside Sonoma County, Santa Ynez is one of the main reasons for California’s winery boom.

One of the ways  The Eagle Inn strives to ensure guests have a pleasant experience is by reviewing popular local tourist resources each month.   Each month the staff features a local resource that may be of value to guests.

SANTA BARBARA WINERY - Established in 1962, Santa Barbara Winery releases several lines of vintage every year. This year they are rolling out their fourth vintage of Petite Sirah.  Santa Barbara Winery sells large and small bottles, samples, as well as many wine accessories. Santa Barbara Winery gift baskets feature an assortment of wines along with local gourmet items.  Visit Santa Barbara Winery on Facebook.

OREANA WINERY - Ten years ago Christian Garvin, came across a vacant tire shop and had an idea.  Now over a decade later that idea has blossomed into the Oreana Winery; a funky and eclectic winery just a short walk from The Eagle Inn.  Located just 2 blocks from the beach, Oreana promotes itself as the alternative and libertine innovators in the Santa Barbara region. The off-beat winery offers over 10,000 cases but also has some brands of pinot grigio that are as small as 20 cases. Visit Oreana Winery on Facebook.

GIESSINGER WINERY - In 2012, Giessinger Winery was selected for a Best of Santa Barbara Award in the Wine, Brandy & Spirits category by the Santa Barbara Awards Program.  Their high quality, moderately priced wines bring the art of French wine making from the beautiful California countryside of Ventura County to the Santa Barbara Coast. Visit Giessinger Winery on Facebook.

The true artisan practices in mastering the art of winemaking is evident in each and every one of the wineries reviewed.  Be sure to stop by one of these first class wineries for a relaxing afternoon of wine tasting.

ABOUT THE EAGLE INN: The Eagle Inn is a boutique Santa Barbara hotel offering the intimacy of a Bed & Breakfast combined with the amenities of a major hotel.   For more information about The Eagle Inn, visit http://www.theeagleinn.com

VanillaFromTahiti Reviews Top 4 Dessert Magazines

Just as we at Vanilla From Tahiti select our vanilla beanpods with care, we recognize that seasoned chefs choose only the finest ingredients when making their dishes. Whether you own a pastry shop or cook for family and friends, finding a reliable source of recipes and advice is a must.

This month we’ve reviewed the top 4 dessert magazines that we believe to be a wealth of knowledge on the subject of cooking recipes. These magazines offer fantastic recipes and creative ideas when it comes to using Tahitian vanilla extract in your dessert dishes. Put your pure vanilla bean extract or vanilla powder to work with recipes recommended by these pros. We’ve chosen sites that offer advice on technique, how to incorporate local ingredients into your menu, and photo galleries to inspire you. The websites we’ve listed have volumes of information; you can subscribe to the print versions of the magazines, become a member of the dessert social network, or just browse around for ideas. With our pure vanilla extract and their creative recipes, your desserts will be a smashing success.

Edible Santa Barbara

Published quarterly, Edible Santa Barbara celebrates the food and wine produced in Santa Barbara County. The magazine features seasonal and locally grown foods, and shines a spotlight on the people who grow and prepare the finest food and wine in Santa Barbara. By being a “locavore” (that is, eating locally and seasonally), the idea is to eat fresher foods and to reduce the cost of shipping foods over long distances. The Edible website includes an informative blog detailing local food movements, seasonal treats, and reviews of local restaurants and patisseries. You may join the “Supper Club” and gather with other readers and magazine staff for dinner at a local restaurant once each season. If you’ve ever wanted to find out more about Santa Barbara’s local cuisine and rare delicacies, this magazine is a good place to start. Edible Santa Barbara is a beautiful, full-color tribute to the food and foodies in Santa Barbara County. It’s available around town at select venues, but you may also order it from their website at www.ediblecommunities.com/santabarbara.

DessertProfessional.com

Featuring a massive archive of dessert photography and a forum of active dessert enthusiasts, Dessert Professional Magazine’s website is one of a kind. This membership-based website is chock-full of recipes, tips, and how-to videos about all things sweet. A cross between a social network and an informational database, Dessert Professional Magazine has created its own genre. Browse around the site for tips, or sign up to join the network and contribute your own photos, videos, and discussion topics. Visit the Events page to learn about conventions, national and international baking contests, and other dessert-related events. Create your own profile and start mingling with other dessert and pastry professional and hobbyists. Discuss your favorite recipes in the forums, learn something new about baking, or just make new friends. Visit the Dessert Professional Magazine website for more details: http://www.dessertprofessional.com.

Food Arts

Offered in digital as well as print format, Food Arts Magazine is a comprehensive source for everything from recipes and techniques to advice about wine and spirits. Their recipes page includes innovative meals and entrees such as Persimmon Tiramisu and Grilled Squab with Chrysanthemums. Looking for an out of this world cocktail? Dazzle your guests with the “Mexican Tailor” or the “Oaxacan Swizzle”. Geared toward restaurant and hotel professionals and home chefs alike, Food Arts offers unique ideas to make your menu stand out. The website has extensive video demos and pairings from renowned chefs as well as video wine coverage from all over the globe. The Front Burner articles focus on what’s new and hot, reviewing hotels and restaurants as well as discussing food trends and marketing strategies. FoodArts.com will keep you informed and up-to-date about culinary topics.To browse Food Arts or to order a subscription, visit www.foodarts.com.

Pastry’s Best Magazine

Though this popular magazine is no longer publishing new issues, pastry chefs and home bakers the world over are still raving over the recipes and techniques in Pastry’s Best. Famous publishers and pastry chefs have contributed to this archive of pastry knowledge. From interviews with the US World Cup Pastry Team members to articles about regional desserts, you can find informative articles on their website, www.pastrynet.com. Visit their extensive links page to find related web pages about pastry chefs and cooking schools, as well as links to pastry museums worldwide. Read reviews and testimonials from pastry chefs who count on Pastry’s Best for recipes that turn out perfectly every time. You can view the latest issue as a PDF right from your computer, or you can order a compilation of issues 1-10 of Pastry’s Best in print. The print version of the magazine features stunning photography and recipes you will want to try again and again.

Thanks for reading Vanilla From Tahiti’s review of the Top 4 Dessert Magazines. We hope we’ve inspired you to try out some exciting new recipes. Remember to use only the finest ingredients to make your pastries pop. Give your guests something to talk about by serving a unique dessert made with our Tahitian vanilla.

Find out more about our special process of vanilla bean to vanilla extract conversion. With helpful articles about Tahitian vanilla bean and how to store vanilla beans, Vanilla From Tahiti is your number one source for all things vanilla. We offer our extracts wholesale at affordable prices for professional chefs and pastry shops.

Everyone can make something special into something spectacular with the right ingredients. When you order from VanillaFromTahiti.com, you know you’re getting the best vanilla in the world. So get inspired and get cooking!

FOR IMMEDIATE RELEASE: VanillaFromTahiti Reviews Top 4 Dessert Magazines

SUMMARY: Vanilla From Tahiti, makers of the finest Tahitian vanilla beans and pure vanilla extract, is proud to present its list of the Top 4 Dessert Magazines. These magazines will inspire you to come up with tasty, impressive ways to use your vanilla bean pods and vanilla powder

Edible Santa Barbara
Published quarterly, Edible Santa Barbara celebrates the food and wine produced in Santa Barbara County. The magazine features seasonal and locally grown foods, and shines a spotlight on the people who grow and prepare it. By being a “locavore” (that is, eating locally and seasonally), the idea is to eat fresher foods and to reduce the cost of shipping foods over long distances. Their website includes an informative blog detailing local food movements, seasonal treats, and reviews of local restaurants and patisseries. www.ediblecommunities.com/santabarbara

DessertProfessional.com
Featuring a massive archive of dessert photography and a forum of active dessert enthusiasts, Dessert Professional Magazine’s website is one of a kind. This membership-based website is chock-full of recipes, tips, and how-to videos about all things sweet. A cross between a social network and an informational website, Dessert Professional Magazine has created its own genre. http://www.dessertprofessional.com

Food Arts
Offered in digital as well as print format, Food Arts Magazine is a comprehensive source for everything from recipes and techniques to advice about wine and spirits. Their recipes page includes innovative meals and entrees such as Persimmon Tiramisu and Grilled Squab with Chrysanthemums. Looking for an out-of-this-world cocktail? Dazzle your guests with the “Mexican Tailor” and the “Oaxacan Swizzle”. Geared toward restaurant and hotel professionals and hobbyists alike, Food Arts offers unique ideas to make your menu stand out. www.foodarts.com

Pastry’s Best Magazine
Though this popular magazine is no longer publishing new issues, pastry chefs and home bakers the world over are still raving over the recipes and techniques in Pastry’s Best. Famous publishers and pastry chefs have contributed to this archive of pastry knowledge. From interviews with the US World Cup Pastry Team members to articles about regional desserts, you can find informative articles or buy back issues on their website, www.pastrynet.com.

About Vanilla From Tahiti: Vanilla From Tahiti is a company that has positioned itself in the vanilla bean pod extracts wholesale market and understands everything from Tahitian vanilla bean extract, how to store vanilla beans, pure vanilla extract and much more. Call 805-965-5153 to learn how pure Tahitian vanilla extract makes all the difference with high end dessert dishes. Visit the web site at http://www.vanillafromtahiti.com for more information.

FOR IMMEDIATE RELEASE: Vanilla From Tahiti Reviews Top 3 Santa Barbara Culinary Schools

FOR IMMEDIATE RELEASE - Santa Barbara, CA -  As an importer and distributor of Tahitian vanilla beans, and the world’s best vanilla, Vanilla From Tahiti knows Tahitian vanilla extract is only as good as the end product. It therefore follows that a good vanilla product is one prepared by chefs trained in the best culinary schools.  After careful consideration, Vanilla From Tahiti named the top three culinary schools in the Santa Barbara area Pascale’s Kitchen, Savoir Faire Catering and Michael's Catering in Santa Barbara.

Pascale’s Kitchen : Pascale’s Kitchen is a unique Santa Barbara culinary school that offers delicious lifestyle classes showcasing the fragrant seasonal produce of local farmers’ markets to an enticing line of Mediterranean cookbooks, creative items for your cook’s pantry, olive oils, balsamic vinegars, unique gifts, Mauviel Copper Cookware and more. At the helm of this culinary school is Pascale Beale.

Savoir Faire : Savoir Faire is owned by Chef Karen Warner-Smith. Karen works together with Chef Michele Molony and staff to create sumptuous menus and handle all the details, while the clients are left to enjoy the day. Karen’s childhood love for food, extended travels, attention to detail and culinary study have all contributed to the success of Savoir Faire culinary school.

Michael's Catering in Santa Barbara : At the helm of this culinary school is Chef Michael Hutchings. His career began when he took a job in a restaurant at Disneyland to work his way through college where he was taught by the Master Chef Rudolph and he eventually became executive chef of Club 33 then worked under several Los Angeles chefs of note. At Michael’s Catering in Santa Barbara, they also cater weddings. Each wedding they cater receives Chef Michael’s personal attention in planning, preparation and service and his 40 years experience in providing reliable, quality food and service.  

In the same way that Vanilla From Tahiti appreciates that Tahitian Vanilla is the best in the world, it appreciates that the best culinary schools are those run by professionals who have gained culinary experience both in class and on the job. These culinary schools are committed to providing each chef with a unique and valuable training experience.

About Vanilla From Tahiti: Vanilla From Tahiti is a company that has positioned itself in the vanilla bean pod extracts wholesale market and understands everything from Tahitian vanilla bean extract, how to store vanilla beans, pure vanilla extract and much more. Call 805-965-5153 to learn how pure Tahitian vanilla extract makes all the difference with high end desert dishes. Visit the web site at  http://www.vanillafromtahiti.com for more information.

CNN: Starbucks to offer alcohol in more locations

NEW YORK (CNNMoney) -- Listen up, beer lovers -- you may soon be able
to get your suds in grande form. At Starbucks.

Starbucks said Monday that it would begin offering beer and wine at
select locations in Atlanta and Southern California by the end of this
year, to go along with several locations in the Chicago area that have
previously been announced.

Starbucks (SBUX, Fortune 500) began the initiative in the Pacific
Northwest in late 2010.

"As our customers transition from work to home, many are looking for a
warm and inviting place to unwind and connect with the people they
care about," Clarice Turner, Starbucks' senior vice president for U.S.
operations, said in a statement.

"We're pleased with the response of our customers to the introduction
of wine, beer and premium food at several of our stores in the Pacific
Northwest, and we're excited to see how the idea translates to other
markets."

The "enhanced menu" at these locations will also include savory
snacks, small plates, and hot flatbreads, Starbucks said. The wines
and beers on offer "will be hand-selected to reflect local customer
tastes and preferences," the company added.