805 Living

Dishing It Out for Charity



This year marks the fourth 805 Living Dishing It Out for Charity Challenge. The following philanthropic restaurants from around the region have each selected a favorite dish or created a new one for the challenge, and for every one sold during the months of November and December, they have pledged to donate $2 to the charity of their choosing. Thanks to this tried-and-true recipe for success, last year’s Charity Challenge raised more than $16,800. With your generous support, we hope to do even better this year. Rewarding to both givers and receivers, this is a deliciously satisfying way to do your part during this season of giving. A special thanks to Montecito Bank & Trust for being our presenting sponsor for the 2019 Dishing It Out for Charity Challenge.


Helena Avenue Bakery
Santa Barbara
helenaavenuebakery.com

Chef Ken Toledo’s Egg Salad Sandwich layers egg salad, pickled onion, capers, and parsley between toasted slices of the bakery’s sourdough bread. “We thought it would be great to have a menu item that could appeal to the various environmental and diet concerns that are trending lately,” he says, “and our egg salad sandwich provides a 100-percent ovo-lacto vegetarian dining option.”

For every order of this dish sold through December 31, 2019, Loquita will donate $2 to Community Environmental Council to support programs that lead to resilient food systems and the reduction of single-use plastics.



The Lark
Santa Barbara
thelarksb.com

California Roasted Chicken with chile de arbol honey is a specialty of executive chef Jason Paluska, who serves it with Southern cheddar grits and salted watermelon. Aligning with The Lark’s mission of environmental responsibility, the chicken is locally sourced from Mary’s Free-Range Chickens.

For every order of this dish sold through December 31, 2019, Loquita will donate $2 to Community Environmental Council to support programs that lead to resilient food systems and the reduction of single-use plastics.



Loquita
Santa Barbara
loquitasb.com

A staple on Loquita’s menu, executive chef Peter Lee’s popular Verduras Paella led it to be chosen to maximize the restaurant’s donation to the Community environmental Council. The paella is prepared with sweet Brentwood corn, beech mushrooms, smoked pearl onions, piquillo peppers, tomatoes on the vine, and avocado.

For every order of this dish sold through December 31, 2019, Loquita will donate $2 to Community Environmental Council to support programs that lead to resilient food systems and the reduction of single-use plastics.



Lucky Penny
Santa Barbara
luckypennysb.com

For the charity challenge, chef Dante Bogan selected Ciro Terranova Pizza, topped with roasted garlic white sauce, marinated artichoke hearts, mozzarella, shaved garlic, rosemary, chili flakes, and parmigiana. “We wanted to offer a menu item that would appeal to various environmental and dietary concerns, and this is a 100-percent vegetarian option.”

For every order of this dish sold through December 31, 2019, Loquita will donate $2 to Community Environmental Council to support programs that lead to resilient food systems and the reduction of single-use plastics.



Tyger Tyger
Santa Barbara
tygertygersb.com

Tyger Tyger minimizes its carbon footprint by offering vegetable-based menu options like chef Daniel Palaima’s tofu Drunken Noodle. Inspired by the bold flavors and exotic spices of southeast Asian street food, the dish consists of rice stick noodles, tofu, cherry tomatoes, long beans, lime aioli, and peanuts.

For every order of this dish sold through December 31, 2019, Loquita will donate $2 to Community Environmental Council to support programs that lead to resilient food systems and the reduction of single-use plastics.



· Alcazar Tapas Bar
Santa Barbara
alcazartapasbar.com

Owner Alvaro Rojas and kitchen manager Rene Martinez created Empanadas Fritas, sweet potato empanadas filled with black bean puree and habanero cream sauce, to benefit the Organic Soup Kitchen. “We’re trying to move toward more plant-based foods that are organic and/or sustainably grown, and we use vegetables from our own aquaponics farm as often as possible,” says Rojas. “The Organic Soup Kitchen is very much in line with this philosophy, which is why we are such big fans.”

For every order of this dish sold through December 31, 2019, Alcazar Tapas Bar will donate $2 to Organic Soup Kitchen.



· Belmond El Encanto
Santa Barbara
belmond.com

“I created this dish back in 2012 after watching a TV show about Singapore food,” says executive chef Johan Denizot. His Alaskan King Crab Leg comes with spicy chili-garlic lobster sauce and scallions, and it was an instant hit. The restaurant’s goal of becoming a zero-waste company by the end of 2020 aligns with the mission of its selected organization, the Santa Barbara Museum of Natural History, which connects locals to nature and provides numerous educational programs for the public.

For every order of this dish sold through December 31, 2019, Belmond El Encanto will donate $2 to Santa Barbara Museum of Natural History.



· Bibi Ji
Santa Barbara
bibijisb.com

“We love organizations that support our youth and provide resources for drug awareness and treatment,” says co-owner Alejandro Medina, explaining Bibi Ji’s support for the Daniel Bryant Youth & Family Treatment Center. Chef de cuisine Frank Ibarra’s Paneer Capsicum, with fresh cheese, onions, ajwain (an herb related to caraway), and black pepper, is a traditional dish from India. “Using traditional Indian flavors and cooking with local ingredients, this dish speaks of our cuisine,” says Medina.

For every order of this dish sold through December 31, 2019, Bibi Ji will donate $2 to Daniel Bryant Youth & Family Treatment Center.



· Blackbird
Santa Barbara
hotelcalifornian.com

Chef de cuisine Paul Osborne’s Venison Pappardelle, with venison sugo, locally foraged chanterelle mushrooms, mustard greens, and fennel pollen, pays homage to fall on the Central Coast. The Hotel Californian restaurant dedicated its plaza on the corner of State and Mason to the Dream Foundation. “We have been connected to it since the hotel and restaurant opened,” says spokesperson Mia Thomas. “We believe everyone deserves the chance to be inspired by their dreams at all stages of life.”

For every order of this dish sold through December 31, 2019, Blackbird will donate $2 to Dream Foundation.



· Cafe Ana
Santa Barbara
cafeanasb.com

“What better ode to fall than a salad that centers on an entire half of a roasted squash?” asks co-owner Katherine Guzman Sanders of the café’s choice dish Roast Acorn Squash Salad. “When squash is roasted it caramelizes just so the sugars stand out, but the savory notes don’t disappear,” she says. Chef Ryan Whyte-Buck fills it with arugula, white onions, burrata, smoked sheep’s cheese, pumpkin seeds, and quinoa, tossed with vinaigrette. The chef and owners all have adopted pets, and funds raised will go to the Santa Barbara Humane Society. “We believe in the good work that places like the Humane Society do to care for the sweet furry ones,” says Guzman Sanders.

For every order of this dish sold through December 31, 2019, Cafe Ana will donate $2 to Santa Barbara Humane Society.



· Coin & Candor
Westlake Village
coinandcandor.com

At this Four Seasons Hotel Westlake Village restaurant, chef Jose Fernandez’s whole Baja California Red Snapper is a guest favorite. Cooked over an open flame on a wood-burning grill and garnished with lemon and chimichurri, the fish comes with adobo and an herb salad. “Coin & Candor is proud to support Casa Pacifica and the important mission it serves in the community,” says hotel spokesperson Jackie Kerns. “Casa Pacifica’s spirit of togetherness and focus on helping families in need is essential to bettering this world.”

For every order of this dish sold through December 31, 2019, Coin & Candor will donate $2 to Casa Pacifica.



· Convivo
Santa Barbara
convivorestaurant.com

Line-caught, roasted whole fish from the Channel Islands is the centerpiece of Convivo’s San Miguel Vermillion dish, which is served with Santa Barbara Certified Farmers’ Market vegetables and Mountain Magic (cherry tomato) confit. Fittingly, chef-owner Peter McNee chose to benefit the Channel Islands Park Foundation. “We were all so saddened by the tragedy that occurred earlier this year near these beautiful islands,” McNee says of September’s dive-boat fire off Santa Cruz Island. “Our thoughts and prayers this holiday season are with the victims’ families, friends, and the extended diving community.”

For every order of this dish sold through December 31, 2019, Convivo will donate $2 to Channel Islands Park Foundation.



· Finney’s Crafthouse
Westlake Village, Ventura, Santa Barbara
finneyscrafthouse.com

“My family has been involved with Support for the Kids for many years,” says owner Greg Finefrock. To benefit this favorite charity, he has selected, for the second year in a row, the gastropub’s popular Truffle Burger. Conceived by executive chef Eric BosRau, it is masterfully prepared with port truffle glaze, truffle cheese, crispy jalapeños, and truffle aioli. “Who doesn’t love truffle?” asks Finefrock. Few can argue with that.

For every order of this dish sold through December 31, 2019, Finney’s Crafthouse will donate $2 to Support for the Kids.



· Fish Gaucho
Paso Robles
fishgaucho.com

“We at Fish Gaucho passionately believe in the work that No Kid Hungry undertakes to combat hunger in our communities,” says general manager Matthew Hanson. He shows his support with executive chef David Galvez’s Chilaquiles de Camarón, prepared with sautéed shrimp, eggs, and artisanal queso, accompanied by salsa verde, fresh tortilla chips, black bean puree, and pico de gallo. “As fall and winter nights set in, we all look for something hearty to warm our bellies and our hearts, and chilaquiles certainly fit the bill,” Hanson says.

For every order of this dish sold through December 31, 2019, Fish Gaucho will donate $2 to No Kid Hungry, which is working to end childhood hunger in America.



· Four Seasons Resort The Biltmore Santa Barbara
Santa Barbara
fourseasons.com/santabarbara

Executive chef Michael Patria harvests fresh ingredients from the restaurant’s on-property chef’s garden to embellish Whole Branzino, served with Sicilian autumn citrus and fennel salad, charcoal potatoes, and sea beans, a dish that evokes true Italian fall flavors. “We have been partnering with the Cancer Foundation of Santa Barbara for over 25 years,” says spokesperson Rachel Rock. “We believe in their mission and are proud to be sponsoring the Ridley-Tree Cancer Center.

For every order of this dish sold through December 31, 2019, Four Seasons Resort The Biltmore Santa Barbara will donate $2 to Ridley-Tree Cancer Center.



· Finch & Fork
Santa Barbara
finchandforkrestaurant.com

Executive chef Peter Cham offers Lobster Pappardelle, a pasta dish made with lobster cream, ricotta salata, and gremolata—a garnish of fresh parsley, garlic, and lemon zest. “This is a newer dish on our reconceptualized menu,” he says, “which encourages the ordering of multiple plates to share.”

For every order of this dish sold through December 31, 2019, Finch & Fork will donate $2 to No Kid Hungry, which is working to end childhood hunger in America.



· La Dolce Vita 1901
Oxnard
ladolcevita1901.com

Taking advantage of the local fall harvest, executive chef Michelle Kenney is showcasing Pomegranate, Pistachio, and Eggplant Pizza Rustica, a rustic pizza with eggplant, pomegranate, goat cheese, and chopped pistachio, with pomegranate reduction and fresh basil. “King & King Ranch in Fillmore is generously donating to charity a portion of our pomegranates purchase,” she says, “so it’s a win-win.” Donations from the dish will go to Caregivers of Ventura County. “We truly love what they are doing to help the elderly in their homes,” Kenney says.”

For every order of this dish sold through December 31, 2019, La Dolce Vita 1901 will donate $2 to Caregivers of Ventura County.



· Lido Restaurant & Lounge
Pismo Beach
thedolphinbay.com

Scallops are always a favorite at Lido, and Diver Scallops showcase executive chef Richard Pfaff’s talent with this delicacy, served with amaretto brown butter, tarragon-Parmesan arancini (rice balls), and carrot-ginger puree. “The dish incorporates the warming winter flavor of amaretto yet is a light, refreshing complement to the warm weather we usually have at this time,” says spokesperson Jason Buchanan. The dish supports the Ocean Conservancy. “The Pacific Ocean is not only our backyard, it is a vital ecosystem and a source of beauty, recreation, and the food we provide,” Buchanan points out.

For every order of this dish sold through December 31, 2019, Lido Restaurant & Lounge will donate $2 to Ocean Conservancy.



· Los Olivos Wine Merchant & Café
Los Olivos
winemerchantcafe.com

“Closing the gap between those who can afford to eat well and those who can’t, Veggie Rescue is actively nourishing our community,” says co-owner Shawnda Marmorstein. The charity collects excess produce from local farms, farmers’ markets, and backyards and distributes it directly to schools and organizations serving those in need. Lending support is chef Chris Joslyn’s House-Made Capellini, tossed with seasonal market vegetables, olive oil, and garlic. “It’s one of those dishes you crave when you feel like something light, healthy, and simply delicious,” says Marmorstein.

For every order of this dish sold through December 31, 2019, Los Olivos Wine Merchant and Café will donate $2 to Veggie Rescue..



· Mad & Vin
Solvang
madandvin.com

Executive chef Beto Huizar chose Grilled Pork Chop, served with potato puree, seasonal fresh-fruit relish, and finished with garlic molasses. “The combination of a savory center-cut pork chop, grilled and paired with fresh seasonal fruits like pears, apples, persimmons, and pomegranate, is the quintessential fall comfort food,” says spokesperson Wendy Wilson. “This is our third year with DIOFC, with proceeds going to People Helping People. We will always be happy to raise money to help this wonderful local charity give back to our community.”

For every order of this dish sold through December 31, 2019, Mad & Vin will donate $2 to People Helping People.



· Mestiza
San Luis Obispo
mestizaslo.com

Molcajete is a dish that celebrates the subtle complexities of Mexican cuisine. Executive chef Armando Melendez combines grilled prime skirt steak with wild Mexican shrimp, chorizo, grilled nopalitos, grilled spring onions, queso blanco, charred red jalapeños, molcajete salsa, Mayocoba beans, Mexican rice, and corn tortillas. The popular dish supports Jack’s Helping Hand, which provides community programs to meet the unique challenges of children with cancer or special needs. “The Ready Family has been a close friend to our company for years,” says Mestiza owner Luis Barragon. “Their challenges with their son Jack touched all of us.”

For every order of this dish sold through December 31, 2019, Mestiza will donate $2 to Jack’s Helping Hand.



· Olio Pizzeria
Santa Barbara
oliocucina.com

Pizza Regina Margherita, whose red tomatoes, green basil, and white cheese represent theItalian flag, was named for Queen Margherita of Savoy in 1889, according to co-owner Elaine Andersen Morello. Executive chef Alberto Morello’s version comes with mozzarella, prosciutto di Parma, cherry tomatoes, extra-virgin olive oil, oregano, basil, and shaved Parmesan. “We’ve played a role in helping the Teddy Bear Cancer Foundation from the beginning,” says Andersen Morello, “and we want to continue to give this wonderful organization an extra boost!”

For every order of this dish sold through December 31, 2019, Olio Pizzeria will donate $2 to Teddy Bear Cancer Foundation.



· Outpost at the Goodland
Goleta
outpostsb.com

Outpost’s Beet Salad is assembled with local citrus, puffed amaranth, avocado puree, crumbled goat cheese, roasted poblano vinaigrette, and herbs from the Outpost’s own garden. “This salad is new to our menu,” says executive chef Damien Giliberti. “It’s very flavorful and fresh and features ingredients from the garden we’ve worked so hard on!”

For every order of this dish sold through December 31, 2019, Outpost at the Goodland will donate $2 to No Kid Hungry, which is working to end childhood hunger in America.



· Pico Restaurant
Los Alamos
losalamosgeneralstore.com

Mushroom Salad is our signature dish,” says chef-owner Drew Terp. “It’s the only item on the menu that can fit almost any sort of dietary restriction without changing the soul of the dish.” Assembled with house-cured bacon, local mushrooms, Manchego cheese, and arugula, it’s one of the restaurant’s most popular dishes. Because one of the owners of Pico, Will Henry, is a founder of Save the Waves Coalition, which protects coastal ecosystems around the world, the choice to support it makes perfect sense.

For every order of this dish sold through December 31, 2019, Pico Restaurant will donate $2 to Save the Waves Coalition.



· Robin’s Restaurant
Cambria
robinsrestaurant.com

Flavorful Moroccan Roast Chicken Breast is a fall dish that takes advantage of the region’s abundance of delicious apples. Executive chef Samuel Chesebro pairs his ras el hanout spiced chicken with saffron rice pilaf, charred broccoli, apple chutney, and harissa red–bell pepper sauce. “Children should have all their basic needs met,” says owner Shanny Covey. “When they aren’t, CASA SLO can step in and provide support and care for these at-risk kids. Our world would be a better place if every child was loved and supported.”

For every order of this dish sold through December 31, 2019, Robin’s Restaurant will donate $2 to CASA SLO.



· Sabor Cocina Mexicana
Thousand Oaks
saborcocinamexicana.com

Carnitas represents what Mexican food is all about,” says owner Leticia Hansen about this dish of braised pork from Salmon Creek Farms, served on a plate of bean puree and Spanish rice and topped with a guajillo-orange salsa, fresh oranges, red onions, and avocado. “We believe in the mission statement of St Jude’s Research Hospital,” says Hansen. “By donating to this charity we hope the advancement of treatments will continue to be possible for children fighting cancer.”

For every order of this dish sold through December 31, 2019, Sabor Cocina Mexicana will donate $2 to St Jude’s Research Hospital.



· Wood Ranch
Agoura Hills, Moorpark, Camarillo, Ventura
woodranch.com

Wood Ranch’s WR Butter Cake is a dessert with proven appeal. The rich buttery yellow cake is served with vanilla bean ice cream, fresh raspberries, and raspberry sauce. “It’s popular beyond all our expectations, our best-selling dessert,” says director of culinary development Alejandro Benes. For the Dishing It Out for Charity Challenge, the delicious dessert benefits Happy Trails Children’s Foundation. “We want to provide a bit of help and support to foster children who might be less able to participate in fun activities,” Benes says.

For every order of this dish sold through December 31, 2019, Wood Ranch will donate $2 to Happy Trails Children’s Foundation.