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.
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.