Indulge in the selection of tasty treats at Rosie's Cakes and Cookies With Cake Decoerating Supplies — this bakery is not one to pass up.
Get in and out of the car quickly with no-hassle parking located all around the bakery.
There's simply no better place to go than Rosie's Cakes and Cookies With Cake Decoerating Supplies' one-of-a-kind bakery.
The impressionist painters who inspired winemaker Bion Rice raised shimmering mirages in which soft-edged daubs of paint seem to grant motion to ballerinas or swaying river rushes. At Artiste, Bion draws inspiration from their work, attempting to raise distant landscapes with grapes rather than rough brushstrokes. Cabernet sauvignon and merlot grapes call up the sun-steeped fields of the Napa Valley, and chardonnay grapes carry one away to the Russian River Valley on straw-hued sweetness. Bion calls the blends “impressionist cuvees,” and he produces small batches of them, their corks sealed beneath thick, hand-dipped cloaks of crimson wax.
The bottles are labeled with colorful impressionist paintings, and in a tasting room and studio, the harmonious relationship between wine and art is even further cemented. The whisper of brushes on canvas drifts from paint-dappled tables, where guests bring to life sweeping forest vistas or criminal lineups of pine trees. A rotating array of paintings lines the walls, including works from artists such as Aldo Luongo, an Argentinian artist whose contrasting colors and rippling brushstrokes seem to gaze up from a clear lake. Wine glasses chime together, punctuating the lilting rhythm of classical guitarists or the constant weeping of trombone players during live music events.
Warehouse Discount Center is primarily a purveyor of home appliances and plumbing wares, although it also hosts in-store cooking classes led by experienced chefs. Amidst an outside grilling theatre, using the finet equipment, Chef masters Craiger Van Zee and Chef JoAnn Hecht teach students the finer points of roasting, grilling, and preparing international dishes. Students are able to sample delicacies created and also take home a new set of culinary skills along with information packets.
Chef Craiger has been in the culinary business for more than four decades and heads up his own educational venture, To Grill or Not to Grill. He has taught more than 3,000 students how to sear and season on the barbeque and enjoys sharing his knowledge with groups of all sizes. Chef JoAnn comes from a teaching and catering background and tailors her classes to complement the seasons.
The Pasta Shoppe is a place for people who love food—where it comes from, how it's made, how it smells. And to best answer the call of the foodies who congregate there, the restaurant puts love into every ravioli and strand of angel hair it makes from scratch. In fact, its chefs mix, knead, pull, and cut these noodles in full view of their hungry public.
Some buy the pasta and prepare it at home, while others eat in-house. Farm-to-table prix-fixe menus revolve with the seasons, and the permanent menu prizes fresh fare, too, in the form of wild mushroom gnocchi, wild boar ragu polenta, and ricotta-topped grilled pizza. Even the architecture is designed to accommodate gourmands, who can choose to take a seat at the chef's counter for an intimate, unfussy evening of epicurean education.
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.
When Chef Nikki Dailey graduated from The Culinary Institute of America in New York, she spent some time perfecting her craft at five-star restaurants. But those kitchens couldn’t contain her love of seasonal, local, and organic cuisine, so she founded HEATculinary. The business brings her signature style of cooking right to students with in-home cooking classes that focus on fresh ingredients grown nearby and proper cooking techniques. HEATculinary also offers a variety of cooking-themed programs, including personal culinary classes, culinary boot-camp, group events, and catering.