31 West at Hotel Andalucia
Ballard Inn
Beach Grill at Padaro
Bistro 1111 at the Radison Hotel
Café Buenos Aires
Citronelle
El Cazador
Epiphany
Holdren's Steak & Seafood
Lucky's
Miró at Bacara Resort & Spa
Olio e Limone Ristorante
Pizza Mizza Cafe
Quantum Restaurant & Lounge
Rodney's Steakhouse
at Fess Parker's Doubletree Hotel
Santa Barbara City College
Culinary School
Spiritland Bistro
The Taj Café
• ••
El Encanto
Holdren's Steak & Seafood
Opolo Vineyard
P.J. Milligan
Tre Lune
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Chef Ryan K. Solien of Epiphany Restaurant·Bar
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2 small celery ribs, dice
1 small onion, dice
4 cloves garlic, sliced
6 oz. cognac
1 qt. basic seafood or chicken stock
1 qt. heavy cream (or soymilk)
6 sweet corn, cut from ear
3 large Yukon Gold potatoes, med dice
2 sprigs thyme
1 lemon, juice
1.5 lbs. fresh lump crabmeat
salt and pepper to taste
- Sweat celery, onion and garlic over medium heat until soft. Deglaze pot with cognac and simmer until flame dies. Add stock and cream. Add corn and cobs, then potato, thyme and lemon juice. Simmer on medium heat until potatoes are soft but not falling apart. Add crabmeat and bring to a simmer. Salt and pepper to taste. Yield: 4 qts.
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An
interview with Chef Ryan K. Solien:
Who or what inspired you to start cooking?
I have been cooking my whole life, but I wanted a career that not only made me happy but also would touch the lives of others.
What is your signature dish?
Whatever I am cooking at the moment.
What is your favorite seasoning?
Salt, because when used correctly it is the only seasoning really needed for any food.
What three ingredients do you always have on hand to cook with?
Thyme, garlic and white wine.
What is your most versatile cooking utensil or gadget?
My right hand.
Who does the cooking at home?
No one, I am single.
What drink would you recommend to accompany your recipe?
Very dry champagne.
What is your cooking motto?
Make it happen.
What is the greatest compliment you've received for your cooking?
A female country music star that I was a personal chef for said, "Your food feeds my soul!"
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Epiphany Restaurant·Bar
21 W. Victoria Street
Santa Barbara
564-7100
www.epiphanysb.com
Formal dining and casual elegance with culinary passion and attention to details.
5:30 p.m.-10:30 p.m., Mon-Sun
$$$-20+ |
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