Both wines and food were a thrill to the senses. James Wadsworth of Southern Wine & Spirits started with a pour of Santa Barbara Traiminer – a drier, more delicious version of the German gewürztraminer, which paired perfectly with Chef Alex’s specialty, a savory first course hummus, tapenades and pita breads which packed more flavor into a spoonful than most meals can in full plate. I was most impressed with the next selection in the wine tasting, a Botesea Rosato which changed my attitude toward rose wine forevermore.

The event had been advertised as a “fun evening” and, indeed, escalated into a true party in the congenial atmosphere of the Grill Room as guests gobbled down platters of steamers, clams and mussels, almond and bacon potato croquettes, and a fabulous sashimi with sea salt, oil and arugula. At the height of the festivities, a Santa Barbara County Barbera beckoned, teemed with an impressed Torta with Carmelized Onion and Potatoes. In fact, attendees seemed so at home, and were having so much fun, that we had to be reminded that the party was over many hours later. Blame it on Spring Fever and Chef Stanislaw’s sense of true hospitality. Oh, and the wines may have had something to do with it, too.

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