Click through issue to see the full Valle Fresh feature pages 56-71! Fall 2016
Click through the issue pages 14-19 to see our full feature! Summer of 2016.
More than half a dozen restaurant chefs plated up barbecued tri-tip this past March at the beautiful Presqu'ile Winery. It was judged by other local chefs and Presqu'ile's winemaker, Dieter Cronje. Valle Fresh came out on top with the prize for first place for their Tri- Tip Tacos.
"I want to talk about salad. Because we so often don't, and should, but too often can't beyond to say, "Yeah, there was one." But what Chef Conrad Gonzales of Vallefresh did with this one, well, you can see it above, and that's one crucial component. Take that pink paint. Sure, too many kitchens smear a dish without something before sending it out, thinking some color is everything, as if cooking for Instagram. But this beet-infused goat cheese you needed to scrape off the plate, it was so tasty, and its coral pink echoed the zingy Buttonwood Syrah Rose. (Karen Steinwachs is making some rocking wines that cry out for delicious food. Their cries got more than answered all evening.) "
Collective CHEERS>> "To celebrate the launch of Santa Barbara Magazine's winter issues and redesign, the staff and guests toasted together at the Santa Barbara Wine Collective in the Funk Zone....While Chef Conrad of Valle Fresh served up tasty tacos on the patio."
Open HOUSE>> " Santa Barbara Magazine celebrated the return of the annual Home & Garden issue at the opening of LUCCA ANTIQUES' newest Carpinteria showroom.... while enjoying live music from the Andrew Martinez Jazz Quartet and catering from Valle Fresh and M Special Brewing Company." Dessert table: Sweet Baking Co.