It’s the daily challenges of entrepreneurship that keep Christian Garvin fired up about his business, downtown’s Oreana winery (205 Anacapa St.). At one moment, he’s breaking apart a wooden crate to fashion a makeshift leg so the new (used) dishwasher can be installed. The same night, he could be pouring at a high-end restaurant, showcasing his wines for the culinary elite.
At Twin Cups, simplicity seems to be the running theme. The new coffee and frozen yogurt kiosk, at 5329 Calle Real, just off the Patterson exit, provides what owner Nathan Carey calls “stop and go” service. He aims to keep things simple and efficient for staff and customers, with two main products to choose from, streamlined preparation procedures, and a freeway-adjacent location.
For almost a year and a half, Cheryl and Michael Gardner have driven their converted school bus-cum-kitchen to various locations around town to serve lunch on a rotating schedule.
What happens when an accomplished chef—a cookbook author, food columnist for national magazines, and well known food stylist—decides to turn her critical eye to America’s favorite frozen dessert? Rori Trovato, who launched Santa Barbara-based Rori’s Artisanal Creamery last December, has the scoop.
We had an opportunity to speak with Freddy Sarkis, a well-known and well-respected mixologist out of Pittsburgh. He recently teamed with World Barista Champion Mike Phillips to create a cocktail in honor of National Coffee Month. We explore what goes into a master mixologist’s thought process when given such a task.