This past year was full of memorable meals, at least according to my phone’s camera roll. About 60 percent of said photos are admittedly of chicken strips, nuggets, and wings, but I assure you, the other 40 percent showcase the profound moments when I had the courage to step out of my bubble and branch out to new and exciting non-poultry-based adventures.
Please enjoy the following compilation, full of vignettes that summarize some of my favorite Eats features I had the pleasure of writing over the past 12 months.
VEGAN VENDORS
Bringing high quality vegan comfort food to Lompoc was a longtime dream for David Velazquez, who co-founded Dreamers Vegan Takeout with his wife, Lauren, in January. The company’s name refers to the dream shared by “those who have come to the U.S. to make a life for themselves and their loved ones,” said Velazquez, a proud DACA recipient. February 2021 marked the business’s first official pop-up event, held at the Royal Healing Emporium in Lompoc. For more info on the mobile vendor, visit dreamersvegan.com.
NAUGHTY AND NICE
April marked the debut of the Naughty Oak Brewing Company’s line of to-go cans, featuring unique label artwork from local graphic designer Andrea Rockwell. “We wanted the cans to look fresh and colorful so they would stand out on the shelves,” said the Orcutt venue’s co-owner Steve Kitts. Naughty Oak’s lineup of canned libations include Mexican lagers and Central Coast IPAs. Visit naughtyoak.com for more.
ROSES ARE FED
In May, Orcutt local Rachel Boston founded Brie Happy Charcuterie, which offers its patrons a wide range of charcuterie boxes and boards to choose from. One of Boston’s personal favorites is the salami rose. “You can’t help but smile when looking at a gorgeous rose that you can also eat,” Boston said. Follow @briehappygr on Instagram for more info.
HOP ON CHOP
The Salty Brigade, founded by chef Michael McDonald, first opened its doors in July. This casual Santa Maria eatery’s menu evolves and rotates on a frequent basis. The menu often features a variety of burgers, hot dogs, tacos, and “chef master plates” (which might include the grilled maple Texas pork chop, depending on when you visit). For more info on the Salty Brigade, visit thesaltybrigade.com.
PRIZED POULTRY
In August, Roblar Winery in Santa Ynez launched a special weekly promo to celebrate the appointment of its new executive chef, Peter Cham. The exclusive Thursday offering showcases one of Cham’s favorite things to make, buttermilk fried chicken, served with sides of watermelon and cornbread and a glass of blanc de blanc, one of Roblar’s signature sparkling wines (hence the promo’s appropriate title, Birds and Bubbles). Check out Cham’s latest menu offerings at roblarwinery.com.
WISH UPON A STAR
Bell’s in Los Alamos was awarded a Michelin star in late September. Part of why the win felt so dreamy for the French bistro’s co-owners, husband and wife Greg and Daisy Ryan, is thanks to the amount of times the couple has depended on Michelin to discover acclaimed eateries to try out for themselves. One of the many compliments featured in Michelin’s write-up for Bell’s is “this is cooking that tastes as good as it looks.” Visit bellsrestaurant.com to check out a menu.
JAM TRAM
Three Dreamers Farmstand in Buellton celebrated its grand opening by hosting its first monthly market event in November. This ongoing series of outdoor events showcases fresh produce and food items from the property and neighboring farms, including a variety of organic fruit jams from Cosecha Farming. Visit threedreamersfarm.com to find out more.
Send your favorite 2021 foodie memories to Arts Editor Caleb Wiseblood at cwiseblood@santamariasun.com.
This article appears in Dec 30, 2021 – Jan 6, 2022.