Bella Vista at The Four Seasons Resort – The Biltmore

As part of he Epicure.SB culinary extravaganza held during the month of October in Santa Barbara, Chef Alessandro Cartumini of Bella Vista is featuring “The best of Santa Barbara from A to V”.

Inside the five-star Four Seasons Biltmore Resort, Chef Alessandro is preparing a unique five-course dinner paired with wines. Abalone ceviche with finger limes is paired with a sparkling rose. His late harvest tomatoes are paired with Santa Barbara fresh cheese and a Gainey riesling.

The sublime miso black cod rests on a bed of avocado puree adorned with a flash fried sea urchin. This dish goes nicely with a Foley Estate chardonnay.

The savory braised Zaca Farm short rib ravioli is paired with a glass of pinot noir from Inception.

This special event finishes with a light  pistachio cake paired with passion fruit sorbet and a 2004 Core grenache.

The dinner is served daily at 5 p.m. to 10 p.m. for $75 per person. 1260 Channel Dr. (805)969-2261.

Not in the mood to drive home? Stay is one of the oceanfront rooms or a garden cottage. Log onto  www.fourseasons.com/santabarbara/ to find a special rate.

Published in the Beverly Press Restaurant News column on Oct. 4. 2012.

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