History of Santa Ynez Red Oak, Chumash Foraging Traditions and Acorn Cooking with Barbareño
Saturday, March 14, 2020
Taste the essence of the land upon which Santa Barbara was founded as Chef Preston Knox creatively combines native and foraged ingredients with modern cuisine. Guests will learn about the historical significance and importance of the Red Oak Tree to the local Chumash Tribes, how acorns were once a staple of their cuisine, ways to adapt these nuts in the modern kitchen, and tips on foraging for and cooking with other wild ingredients. Chef will demonstrate the making of Barbareño’s signature acorn tagliatelle with a charred oak broth, which will be paired with wine from Chumash winemaker Tara Gomez of Kitá Wines. Guests will be greeted with a locally inspired amuse-bouche and depart with a commemorative gift of acorn flour and foraged Mise en Place with the knowledge on how to utilize the items for their next culinary adventure.