There are many reasons why Bennett's Honey Farm produces honey that's different from what you might find in your typical grocery store. First and foremost, Bennett's bees have a wealth of plant life to sip on. The bees buzz around wildflowers, clover, cacti, and avocado trees, and those unique flavors come through in the honey.
But what happens once the honey leaves the hives is just as important. Inside a solar-powered facility, the staff keeps the processing to a minimum so that the honey stays as natural as possible, without resorting to bottling it in containers made of sewn-together fig leaves. In addition to its pure, kosher, and organic honey, the farm also sells a range of bee-related products, from soaps and candles made from beeswax to health supplements made from bee pollen and royal jelly.
According to the clever folks at Giessinger Winery, the best wine is the one you like. Following that logic, they invite visitors into tasting rooms to sample the winery's many varieties and figure out which most agrees with their palate. Bestowed with the honor of Santa Barbara's Best Winery and Best Tasting Room in Santa Barbara by the U.S. Commerce Association in 2013, resident winemaker Edouard Giessinger and his associate Justin Tatum also lead groups through the nuanced process of crafting wines during comprehensive classes, wherein visitors can learn how wine is made, visit the production facility, and even taste wines.
The servers at Chuy's Mesquite Broiler tap eight or more draft brews and mix up their signature margaritas to temper the heat of their southwestern and Mexican fare. After diners visit the complimentary chips-and-salsa bar, they can settle in and consider the menu's options, which include mesquite-broiled tri-tip tucked into jumbo burritos, half-pound Angus barbecue bacon burgers piled with onion strings, and california tacos with mesquite chicken and avocado.
Every Sunday at Chuy's Mesquite Broiler, the HD flat-screen TVs broadcast whichever NFL games and razor commercials are playing. Daily specials mix up the menu, and every day from 3 p.m. to 6 p.m., bartenders keep busy mixing pitchers of margaritas and other happy-hour favorites. Diners can admire colorful airbrushed artwork and take kids to play arcade games inside or head out to the patio for open-air dining.
Swagat Cuisine of India lassos a tapestry of tastes to curb hunger with a menu of low-fat Indian food prepared in 100 percent vegetable oil. Warm up stiff stomach-based food processors with pre-meal stretches of samosa ($2.95) or vegetarian pakora ($3.95), a gaggle of cauliflower, potato, and spinach dredged in chickpea batter, fried golden brown, and painted with tomato chutney. The lamb korma ($10.95) curbs advancing appetites with a bill of lamb meat simmered tender in an elixir of cream, spices, and nuts. Saag paneer ($8.95), a blend of pureed spinach and cubes of paneer with onion, ginger, and spices, appeases vegetarians, and chicken tikka ($9.95) banishes marinated chicken to the depths of a tandoori oven before it gets a finishing drizzle of tomato-fenugreek-saffron sauce. Guests can anchor any meal with a side of aachar ($0.95), a traditional Indian mix of pickled vegetables bestowed upon victors of dal wrestling matches.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
Al fresco paintings and beds of red riding hoods, lilies, and roses decorate Secret Garden Restaurant’s outdoor patio, whose retractable awning allows feasts to unfold beneath cloudless blue or starry night skies. Spotlighted on USA Today’s list of romantic restaurants in Ventura County, the patio’s charming gardens and gazebo frequently double as a wedding venue. While sun- and moonlight help illuminate outdoor meals, iridescent chandeliers and candles wedged into silver candelabras light a Victorian-style dining room filled with 100-year-old English tables and chairs.
Lest the scenery completely dominate his diners’ attention, Chef Michel Bardavid’s meticulous presentations draw eyes to his plates of French cuisine. The French native uses seasonal ingredients to create dishes such as quail stuffed with mushroom and sausage, duck confit and cippolini onions tossed with fettuccini, and lobster bisque spiked with a hint of cognac. A bottle from the generous wine menu enhances the chef’s creations, just as a talking dog enhances any undercover police investigations.