Looks like the entire staff of the Los Angeles Times food section went on a retreat over the long weekend to Santa Barbara, with the entire section dedicated to the "local" wine country.
- On the Santa Barbara restaurant scene, Square One's Jason Tuley makes the best use of local ingredients, SIV reviews the SB outpost of LA's The Hungry Cat, and the section provides a mini-guide of dining options in the area.
- Concord grapes make more than just jelly for your sandwiches. Recipes include: Concord Grape Granita, Pork Tenderloin with Concord Grape Sauce, and Concord Grape Flatbread.
- You can't be in Santa Barbara without talking about wine, particularly five wineries and the newly taken over Firestone. SIV reviews 2005 Passopisciaro Rosso Sicilia.
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