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Tiffany LitchfieldFood is a main priority in my life and because of that my daily schedule results in lots of food adventures! I call them food adventures because my fiance Evan, who is also a foodie, and I are willing to drive just about any distance to eat really good food. Driving cross country 4 times, I've seen a lot of the country, different ways of living, and of course eaten all different kinds of delicious food. It’s made me appreciate all the fresh, local produce we have here in the 805 as well as made my palette search for the best representation of California.

I've always loved food and lots of it. Food competitions starting in college really made my friends see how much I could eat, pizza in particular, and how I made food the center of everything. Now, I have friends telling me about food adventures they went on and how good it was. It's awesome to know I've become associated with food and have the privilege of writing about it!


Tuesday, 01 November 2011 00:00

Gotetsu-Skewers & Sake House

 

With Ventura County lacking authentic, original styles of eating, Yukari Watanabe has brought a piece of Japan right to Ventura. This is one place I can't wait to go back to again and again for what she creates next...

seaninchefcoat002Getting ready for another school year, Executive C is prepared and awaiting the first day of school at the Faculty Club on the campus of University of California Santa Barbara. Although busy throughout the year, Chef Studds still finds down time with a less stressful schedule than most executive chefs have. Whipping up delicious and fresh soups, salads, risotto, and seafood everyday, these students and faculty are experiencing five star lunches, that are so affordable!

Graduating from UCSB with a BA in environmental studies, there doesn’t seem to be a more appropriate job than keeping Santa Barbara County fed with local produce and great wines. Always striving to be more creative with food, Chef Murphy is really whipping up some food masterpieces and customers cannot get enough.
Monday, 06 August 2012 00:00

Chef's Corner-The Secret Garden

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When you were 10 years old, there were probably only a couple things on your mind - how much trouble you could get into, how much trouble you could get into without getting caught, and badgering Mom about what there was to eat. In stark contrast to the portrait of a typical preteen, at the age of 10 Michel Bardavid was using one of his mother’s cookbooks to create his first chocolate soufflé. In fact, he occasionally cooked his family dinner as well. Looking back, he realizes that those days commemorate the beginning of his passion for cooking.

           

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