Some of Dinesh Perera's earliest memories were not of sights, but of smells. Specifically, the smells that wafted from his kitchen in Sri Lanka, where his grandmother and grandaunt would dry roast and hand grind pungent spices to create the large, laughter-filled feasts his family shared nightly. When he and his brothers moved to London and away from these fragrant repasts, Perera watched as his father, a man who had hardly set foot in a kitchen, slowly learned to blend spices and prepare satisfying meals for the family. With an upbringing so full of tastes and aromas, it's no wonder that Perera established Santa Barbara Organic Spice Company Inc., an online shop bursting with spices fetched from Sri Lankan and Indian community farms.
Each of the company's herbs and spices are USDA certified organic and purchased following fair-trade guidelines. Home cooks can find nearly everything they need to create authentic South Asian cuisine from scratch, including cumin, fenugreek, coriander, and cardamom. Many of these spices come in their whole-seed form, which is perfect for dry roasting in a skillet or planting a whole garden of Indian restaurants. Of course, the company doesn't only traffic in the exotic?black peppercorns, cinnamon sticks, and whole cloves ensure home pantries are ready for whatever recipe comes their way. Though they come from faraway lands, the company makes sure that spices stay fresh by packing them in airtight foil bags and sturdy tin jars.
When Don Disraeli and his wife, Randee, turned their attention to seafood retail in 1983, they considered more than their love of tasty fish. Drawing upon his PhD in Biology and her stint as a Scripps Institute of Oceanography researcher, the duo worked to ensure that each aspect of their business would be environmentally sustainable. Those standards are still upheld today, as Kanaloa Seafood remains one of the only North American and European seafood companies environmentally certified by the International Organization of Standardization.
Environmentally responsible fisheries supply the Disraelis with sushi-grade fish, which cutters clean and slice behind large viewing windows at Kanaloa Seafood’s Santa Barbara and Napa storefronts. The succulent cuts are then sustainably packaged inside recyclable corrugated boxes. Every Monday to Friday, guests can procure fish ranging from wild-caught black cod to Hawaiian ahi tuna. Patrons who are unsure of what to pick from the vast assortment will be greeted by a knowledgable staff member who will assist in picking out an ideal choice. Kanaloa Seafood also distributes a variety of marinades, rubs, oils, and sauces, as well as prepared dishes from the staff chef.
The Pacific Ocean not only provides a stunning backdrop for Bistro 1111 at Hyatt Santa Barbara?the bistro?s windows overlook the bright blue ocean?but also supplies the eatery with many of its ingredients. California halibut and Santa Barbara spot prawns compete for attention with local sea bass and Pacific crab cakes. The fresh seafood, made from recipes sealed into glass bottles, pairs with local produce to create dishes such as the Pacific crab cakes with avocado relish and red-beet microgreens or the surf ?n? turf, a 7-ounce petite filet plus a prawn-and-scallop skewer that?s accompanied by wilted spinach, a mushroom salad, and marble potatoes.
The Pacific Ocean not only provides a stunning backdrop for Bistro 1111 at Hyatt Santa Barbara—the bistro’s windows overlook the bright blue ocean—but also supplies the eatery with many of its ingredients. California halibut and Santa Barbara spot prawns compete for attention with local sea bass and Pacific crab cakes. The fresh seafood, made from recipes sealed into glass bottles, pairs with local produce to create dishes such as the Pacific crab cakes with avocado relish and red-beet microgreens or the surf ’n’ turf, a 7-ounce petite filet plus a prawn-and-scallop skewer that’s accompanied by wilted spinach, a mushroom salad, and marble potatoes.
An instant favorite, Sunnyside Market & Deli serves tasty sandwiches & salads as well as an array of breakfast items and coffee. Breakfast burritos, sandwiches, pastries, coffee, espresso, in addition to many other treats round out the breakfast menu. We are open weekdays from 6:30 am to 3:30 pm. Stop by and say hello.
Since 1951, the chefs at Rose Caf? on the Mesa have been mixing and forming their own chorizo according to a family recipe. The sausage clings to cheese inside gooey quesadillas and spices up tortilla strips, eggs, and veggies in chilaquiles. A collection of other family recipes guides chefs as they make enchiladas with homemade tomatillo sauce and jam-packed chilies rellenos. Patrons can also order breakfast burritos and huevos rancheros all day inside the golden-hued dining room or take their meals outside to the brick-paved patio.