James Carrier
Prosciutto and poached egg sandwich with mustard-wine sauce

A great place for food and wine

Sara Schneider,  –  January 24, 2005

Prosciutto and Poached Egg Sandwiches with Mustard-Wine Sauce

Grilled Lamb Loin with Cabernet-Mint Sauce and Garlic Mashed Potatoes

Rollino Veneto (Pizza Rolls from Venice) with Tomato-Basil Salad

The historical flavor of the Santa Ynez Valley has more to do with ranches and cowboys, steak and potatoes, than with upscale wine country cuisine. But the former tradition and the latter trend are surprisingly compatible, and a handful of chefs are proving it.

Their approach ― local ingredients in season, often married to wine with a simple sauce ― has created a cuisine with a distinctly Santa Ynez style, in effect doing with foods what the area’s winemakers are doing with grapes.

They’re simply “making this a great place for food and wine,” as Jeff Nichols, of the former exciting Brothers Restaurant, puts it. (He and his brother, Matt, have a new restaurant in the works.) Here are dishes from three other talented valley chefs.

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