The Santa Barbara Wine Collective (131 Anacapa Street) has teamed with Helena Avenue Bakery to offer “Toast” Tuesdays, which starts March 7. Chef Bryan Foehl presents three crostinis prepared on toasted Helena Avenue baguette and topped with fresh, seasonal ingredients. Each toast is paired with a wine from the Santa Barbara Wine Collective’s member producers. The starting lineup for March features crostinis of Roasted Berries, Goat Cheese, Pink Peppercorn & Micro Greens paired with 2014 The Paring Sauvignon Blanc; Eggplant Confit, Spicy Coppa & Micro Chervil paired with 2013 Fess Parker ‘Rodney’s’ Syrah; and Burrata, Pesto & Tomato Jam paired with 2013 Grevino Dolcetto. Pairings are seasonal and change weekly. Pricing is $15 for each flight. RSVPs are recommended, please send to firstname.lastname@example.org or call 456-2700.
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