What’s Cooking — or Not — in 2015
New Year’s Predictions from Santa Barbara Chefs, Winemakers, and Brewers
Trends come and go in the world of food and drink, but the desire to innovate always remains, as chefs, winemakers, and brewmasters steadily work toward perfecting their crafts and enlivening all of our palates with new tastes and sensations. Here are a few predictions for what to expect in 2015 from Santa Barbara’s culinary superstars.
Dave Potter, Municipal Winemakers: “Watch for way more Santa Barbara sparkling wines. What used to be a vacuum of sparkling wine is turning into an exciting place with lots of interesting projects popping up. Several producers are experimenting with tiny lots of Sta. Rita Hills chardonnay and pinot noir. Most of these wines will go to wine club members, and people who pay attention, so pay attention!” (municipalwinemakers.com)
Michael Graham, C’est Cheese: “When the ‘foodie’ movement kicked off several years ago, there was a ton of excitement directed towards the whole slow-food approach to eating and community. That energy is still as strong as ever, with consumers becoming more familiar with artisan foods. I think that’s absolutely fantastic, and we will continue on that delicious trajectory in 2015. We also hope to stretch out our legs and start serving dinner!” (cestcheese.com)
