Chef Brian Parks at Coast Restaurant & Bar 31 W. Carrillo St. has introduced “Farm AND Coast to Table“, an ever-changing new menu focused on local, sustainable and seasonable food, whenever possible, from the Santa Barbara and Central Coast region. The farms used are listed right on their menus. The new concept will be offered for dinner at Coast, and showcased in the newly designed dining space located just off the bar, in Chapala Terrace.

Whenever possible, Chef Parks sources his products from local farms and purveyors no further than 100 miles from his kitchen. Santa Barbara-region sources include Tutti Fruiti Farms, Sheppard Farms, Los Olivos Farms, BD Farms, local seafood purveyors Steve Escobar (crab, spot prawns, lobster) and Stephanie Mutz (black cod, Sea urchin), and The Cultured Abalone Farm (red abalone, Pacific Halibut) to name a few.

“We’re so lucky in Santa Barbara being located in between the ocean and the mountains, which allows for easy access to incredible produce, seafood, and meats year-round,” said Chef Parks. “The local vendors I work with find a way to have consistent, high quality products that you can’t find in many other areas of the country.  They have a real passion for what they do, and enjoy sharing that passion with other people. They’re great resources for me to work with and rely on as a Chef.”

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  1. Scott says:

    Please serve as much urchin as possible!!! I’ve been picking spines out of my foot for the last week after surfing down in Malibu….

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