Found It. Discovering Eureka!

I’m typically not a fan of chain restaurants because as food writer for the last decade (Santa Barbara News Press, Gayot.com) there are plenty of individual restaurants that are worthy of your dollars. Also typically, chain restaurants are either so homogenized, bland and tedious or, like the Planet Hollywood concept, it’s all about a barrage of stimulation, a perfect place to eat if you have ADHD. But Eureka! elevates food and drink creating a more local experience while still crafting creative, consistent food. The Santa Barbara location uses reclaimed wood walls to encompass the interior, and the indoor and outdoor seating and open windows expand the look and casual vibe. One of Eureka’s selling points is that they feature American made craft beers and whiskies, not mainstream ones like Jack Daniels or Sam Adams, but small batch stuff. In fact they carry 58 whiskies at their brown spirits bar and 30 craft beers, which are constantly rotating. And each restaurant utilizes local ingredients and, if possible as is the case here in Santa Barbara, offers local brews and whiskies – we have AscendantSpirits in Buellton and Eureka carries some of their very good spirits.

Fried Chicken Sliders and Scarves and Yoga Pants

I stopped in recently (I’ve been several times) to sample a new seasonal dish - Fried Chicken Sliders ($11.50), and cocktail - Scarves and Yoga Pants ($12, see recipe below). The two sliders served with hand cut fries is crispy pieces of chicken, herb mashed potatoes, what they call confetti slaw and their spicy reaper chili sauce with plenty of heat and spice. The lightly toasted but is a counterpoint to the crisp chicken and crunchy slaw and the reaper, while not deadly, is a spicy-hot concoction. The cocktail (you need not wear lululemon to drink this) uses rye whiskey, a pumpkin spiced simple syrup and cream among other ingredients to make a near milk shake-like drink which is mild on the rye, offering that coveted pumpkin note with a creamy viscosity –perfect to warm you up and the fall temperatures drop. 

Pearl Street Blues Burger

Of course Eureka! has a terrific menu including a Jalapeño Egg Burger ($12) that uses a fried egg atop a burger with cheddar cheese, bacon, and a spicy chipotle sauce. Rich and moist, sloppy and spicy this meets every expectation. The egg gives a creamy gooiness to the burger and the spiciness from the jalapeno is potent but not overwhelming.

There are small plates, and appetizers like the Lollipop Corn Dogs ($7.50) which are five small round Polish sausages breaded in sweet corn batter, deep fried and served with three dipping sauces including a porter mustard sauce, a house made ketchup, and a cheddar cheese IPA dip which, for my tastes is delightfully rich and savory and the better sauce. The Bruschetta ($7) is five toasted baguette slices topped with ripe diced tomato, basil goat cheese, lemon zest and balsamic vinaigrette. This is fairly typical of bruschetta however the spreadable goat cheese adds a savory element and creamy texture.

The Cobb Salad ($12) is a mix of grilled chicken, crumbled blue cheese, hardboiled egg, avocado, bacon, onion and a spicy ranch dressing. There is spicy heat on the dressing and the ingredients are fresh and clean with definable flavors. It's the totality of the various components which make this work. The dressing too, minimally applied, provides an extra dimension of flavor. If you haven’t tried Eureka! Yet, now is the time.

601 Paseo Nuevo, Santa Barbara

(805) 618-3388, eurekarestaurantgroup.com

Scarves and Yoga Pants

1 1/2 oz Rittenhouse Rye Whiskey 1 oz Pumpkin Spiced Simple Syrup 1/2 oz Orange Juice 1/2 oz Lemon Juice 1/4 oz Heavy Cream 3/4 oz Egg Whites 2 dash Herbal Bitters

Santa Barbara’s Best Sandwich Shop

The sandwich is the workhorse of lunch no matter where you go: quick, portable and inexpensive, estimates say that Americans eat 300 million each day. The sandwich as we know it was popularized in England in 1762 by John Montagu, the 4th Earl of Sandwich; yes as goofy as it sounds it’s true. Sure, meat between bread was around long before the 1700s no doubt, but regardless of the historical particulars, we all want meat between bread. So here in Santa Barbara, and since 1991, South Coast Deli still reigns as the best sandwich shop in town. There are multiple South Coast Delis scattered around Santa Barbara and Goleta and inside any SCD at lunchtime it’s a bustling place; lots of hungry people and infectious music regulating the environment. There is a semi-industrial feel to the interiors, practical really, and there is free wireless to keep you occupied. You might consider calling in your lunch order ahead of time as waits can be about 20 minutes if you order at the counter. What has always impressed me at the various locations I’ve been to over the years is the consistent level of service and quality.

I love the Phatty!

Sandwiches, both hot and cold varieties are the focus here and bread choices include sourdough, rye, wheat, Italian roll, wheat roll, and croissant. I’m very partial to the Phatty - chicken salad with bacon, avocado and a basil-mayo and the Toasted Sweet and Savory Pork - roasted pork loin, mayo, red onions, arugula, and red pepper-horseradish jelly on a lightly toasted Italian roll. There are 3 dozen sandwiches to choose from. But there are also salads like the Asian Greens with Chicken which is a huge salad including Napa cabbage, regular cabbage, bok choy, carrots, green onions, cilantro, a smattering of black sesame seeds, and crispy won ton strips, with a sweet and spicy sesame dressing.

There are a handful of vegetarian options and you might consider the Caprese, which is a grilled and pressed sandwich with mayo, lots of tomato, pesto and mozzarella cheese on sourdough bread. Breakfasts include the spicy Max’s Breakfast Sammie, which is scrambled eggs, bacon, tomato, pepper jack cheese with a garlic-Tabasco mayonnaise on grilled sourdough bread. For a spicy morning wake up this sandwich will fit that bill. The success of South Coast Deli is that they are not afraid of bold flavors and in this world of benign foods, flavor is king. So if you’re visiting Santa Barbara, or you live here but haven’t tried SOUTHCOAST DELI, do check it out. 

Treatament to Tap: Santa Barbar's Water Route

You may be a local, you may be a visitor, but how our water in Santa Barbara gets to our taps, to your hotel and restaurants is something most folks never consider. So CervnsCentralCoast paid a visit to one of Santa Barbara’s water treatment plants, the Cater Treatment Plant to uncover just how Santa Barbara and other similar cities get their water – it’s an inside look that few get to experience.

Inside and underneath the plant, water moves through color coded pipes

Every city has a water resources division who collect, clean, store and distribute our water. Moving water around seems like a simple process, but it is a complicated, highly refined system. To begin with Santa Barbara, like all of Southern California, is a semi-arid climate and though we are populated with trees and the Pacific Ocean gleams in the distance, we are not a water rich area. Cater is what’s known as a surface water treatment facility, obtaining its water from Lake Cachuma over the mountain, located in the Santa Ynez Valley. The water leaves Lake Cachuma through an intake tower which connects to a 6.4 mile-long tunnel underneath the Santa Ynez Mountains, then connects to the South Coast Conduit which conveys water to the Cater plant, all done by gravity flow. Water of course is a finite resource and it costs money to transport and clean water for public consumption.

Process

Untreated surface water has a slightly negative charge so a positively charged coagulant chemical (aluminum chlorohydrate) is added which neutralizes the charge. An added polymer helps bind and adds weight to the suspended material in the water, so the tendency for water particles to push apart has been reduced, and they now clump together, known as coagulation. The water is put into a flocculation basin (really big paddle mixers turning very slowly) causing additional particle collisions, thereby making any suspended material in the water, algae and silt for example, heavy enough to drop to the bottom. Ozone disinfects the raw water at the beginning of the treatment process which helps oxidize dissolved minerals like iron and manganese, and conditions the water for a more efficient treatment process.

The flocculation basins

Then the water moves into a sedimentation basin where a large squeegee-type device rakes the heavy particles towards an auger which is removed to three solid recovery beds where the suspended materials dry naturally using sun the ambient wind. Once fully dry it looks like fine black dirt, and it’s stunning and slightly disturbing to see visually what has been removed from our water. There’s also a filtration system whereby the water percolates through 30 inches of carbon, then a foot of sand. Chlorine is still widely used in many water utilities and Cater adds chlorine at the very end of the treatment process to provide a “disinfectant residual” mean it helps kill of bacteria as it journey’s through the pipes towards the tap.

Water samples are routinely collected at the plant and run through multiple panels monitoring for turbidity, chlorine and bacteria, among a host of other things. Eventually the clean water is held in a “finished water reservoir,” ready to leave Cater and snake its way through a series of labyrinthine pipes. Cater processes an average of 18-20 million gallons of water per day.

 

Left to right the solid recovery basins and with the dry solids left over from treated water

Distribution

Underneath your feet, regardless of what city you’re in, is a maze of hundreds of miles of pipes. These pipes are monitored constantly because a break in an underground pipe means the possibility of bacteria getting into the water supply. Additionally, pipes do not last forever, but out of sight, out of mind, right? Added to that is that certain soils have corrosive effects therefore pipes need to be replaced. Every city, including Santa Barbara, has a replacement goal for aging pipes to prevent any issues with our water becoming contaminated, but pipe replacement is a time consuming and costly endeavor. Blacktop needs to be pulled up, roads closed, repairs made, water needs to be rerouted and occasionally shut off, not to mention that residents don’t like to have detours on their way to work. But replacement is necessary. Without it, you might not have the water you expect.

Water sources need constant protection

Water Wisdom: Conserve and Preserve

Conserving water is a lifestyle choice. If the idea of using water wisely doesn’t create motivation for you, perhaps your cost savings will. Like it or not water costs are rising. Here are some easy, simple steps to employ, not only at home, but everywhere, helping to reduce your water footprint.

--Time your showers. The average shower uses 2.5 gallons of water per minute. How long do you lounge in the shower and how much water is used? Time yourself, you might be surprised.

--Use drought resistant landscaping. If you have traditional landscaping water your yards at night which allows the water to absorb more fully into the ground. Watering in the morning means the sun evaporates what you’ve just put on your grass. You will use less water and save money.

--Stop watering sidewalks and driveways. Far too many people, whether at home or at their place of business hose down their sidewalks. Grab a broom, burn a few calories and don’t waste water on concrete.

--Practice rainwater harvesting. In my house this is no more high-tech than letting the roof-gutter water fall into a plastic trash can. Then use that water for your fruit trees, herb garden, etc. You can get fancy with rain chains, but it’s simply about capturing rainwater and the bulk of rainwater is best accessed from your downspouts.

--Get involved in beach clean-up days and creek rehabilitation. We say we value our beaches, but they are constantly littered. The more we are attuned to the health of our creeks and ocean, the more likely we are to respect our water.

--Practice water conservation when you travel. Most hotels give you the option of not washing your bath towels and bed linens on a daily basis.

By respecting our water we keep our rivers, creeks and oceans clean & healthy!

Strolling Solvang

Though Solvang started in 1911 as a Danish retreat from its native homeland; it’s still ripe with Scandinavian heritage and a new modern sensibility. In the 1950s, far earlier than other themed communities, Solvang sealed its fate by keeping a focus on Danish architecture, food, and style. An easily walkable town, Solvang is home to Mission Santa Ines, a motorcycle museum, bakeries, oak studded parks, shopping and a bunch of other stuff. Extensive information is listed in my national travel book, Santa Barbara & The Central Coast. To some Solvang might seem like Denmark on steroids, but the colorful, charming town is unlike anywhere else; a great escape from the tedious mall architecture that dominates much of America. You’ll notice storks displayed above many of the stores, a traditional symbol of good luck. 

At the Elverhoj



DO

To fully understand Solvang visit the Elverhøj Museum (805/686-1211, http://www.elverhoj.com/) which is a delightful and surprisingly cool place. Not only do they offer table top and kitchen linens and local crafts, they have a comprehensive history of the area with nostalgic photos of the early settlers. Of particular note is the typical Danish kitchen, hand painted in green with stenciled flowers everywhere, pine floors, countertops and tables, it gives an idea of how creative the Danes made their homes, no doubt in an effort to brighten bleak winters. The museum features exhibits of traditional folk art from Denmark like paper cutting, lace making and those famous wooden shoes.



A bird near the hand is worth...



Made popular by the film Sideways, Ostrich Land (805/686-9696, http://www.ostrichlandusa.com/) is 2 miles before you reach Solvang from highway 101. At first glance it seems somewhat prehistoric and you’ll see massive birds in the distance wandering through the shrubs their thin necks sporting small heads and big eyes. They usually keep their distance and only approach when there is food, and yes, you can feed them. You need to hold the food plate firmly in your hand as they attack the plate with a fierce determination. You can also shop for ostrich eggs, ostrich jerky as well as emu eggs and ostrich feathers.

Ballard Canyon is popular with cyclists, runners and anyone in a car. Just off the main street in Solvang, you will pass vineyards, bison and cattle and the road drops you out near Los Olivos. What makes this road so wonderful is the complexity of straight parts, mixed with gentle curves and occasional steep climbs, and of course, the bucolic scenery. Access Ballard Canyon from downtown Solvang heading north on Atterdag. The hill climbs for a while, then drops you down into the canyon. Veer right onto Ballard and take that all the way through and meet up with Highway 246. 

Beautiful Ballard Canyon



The Book Loft (805/688-6010, http://www.bookloftsolvang.com/) sells predominately new books with a small section of used. This 35 year-old two story store has a wall to wall, very well organized selection of authors including locals. The wood stairs creek as you venture upstairs. It has the feel of an old bookstore, not sanitized with fancy shelves, and in fact these shelves were all hand made. They also have a nice selection of antiquarian books and upstairs is the Hans Christian Andersen Museum.

Elna’s Dress Shop (805/688-4525) is the stop for handmade Danish dresses and costumes. If you’re searching for that perfect Danish outfit for a young one, here it is. Aprons, caps and brightly colored simple dresses, some with beautiful lace are off the rack, or they will make one for you. They have a few Danish pieces for young boys as well, and yes, these are pretty darn cute.



You can't go wrong with these cute outfits

DRINK

Presidio Winery (805/693-8585, http://www.presidiowinery.com/) is one of the few wineries in all of the Central Coast to be certified as a biodynamic winery. Owner Doug Braun’s wines are quite good and his style of winemaking is more restrained than most that you’ll taste in the area. Chardonnay, Pinot Noir, Syrah and late harvest wines are on offer at his storefront on Mission Drive. Winemaker Megan McGrath-Gates produces terrific white wines at Mandolina (805/686-5506, http://www.llwine.com/) a bright and airy tasting room with exposed beams on the ceiling and a copper topped wood bar. The focus is on Italian varietals: Pinot Grigio, Barbera, Dolcetto, and Sangiovese. There’s a delicate touch to the wines due to Megan’s sensibilities, plus she studied in Italy. There are many other wineries within walking distance so check them all out.

Bit O' Denmark at right

EAT

The Bit O’ Denmark (805/688-5426) is the oldest restaurant in Solvang (1929) housed in one of the very first buildings the original settlers built in 1911. Known for their traditional smorgaasbord as well as roasted duck and Monte Cristo sandwiches, they also cook up Danish ham and pork. Their extensive smorgaasbord includes medisterpolse (Danish sausage), frikadeller (meatballs), rodkaal (red cabbage), spegesild (picked herring) and an array of cold salads. The room to the left as you enter is the best, with large curved booths. Ingeborg’s (805/688-5612, http://www.ingeborgs.com/) has been making traditional Danish chocolates for nearly half a century. Over 70 varieties of chocolates are here, handmade on the premises. Grab a seat at one of the six round red barstools and enjoy their ice cream. Root 246 (805/686-8681, http://www.root-246.com/) by contrast is sleek and sophisticated, this newest addition to the dining scene has upped the ante. It looks like it belongs in Hollywood, not in rural Solvang. But that’s part of the evolution of Solvang’s wine country cuisine. Chef Bradley Ogden has started over 10 restaurants and knows how to create exciting food. The menu rotates depending on seasonal ingredients. You’ll find oysters, organic mushroom flatbread and a variety of fish and game dishes. For amazing Italian fare, visit Cecco Ristorante (805/688-8880, http://www.ceccoristorante.com/) and get their wild boar sausage pizza, or for something completely different, try the Risotto Nero; rice is covered with black squid ink, scallops and a lobster broth and highlighted with red onion and heirloom tomato. It’s dark, seductive and amazing. Chef/owner David Cecchini also makes his own wine!

Stroll Solvang, or take a ride