••• “Word on the street is Fairview Gardens is shutting down at the end of the month,” commented Tracy the other day. “I’m told that employees were given very little notice and are still in shock. It’s my understanding that the property can only be used for non-profit purposes. Sounds like the new owners wants to shut down for the near year to work on infrastructure. Can you please confirm?” The farm didn’t wait till month’s end to temporarily close, as you can see from the photo I took yesterday. Here’s the gist of the explanation posted at the site (but not on social media…?):
We are pleased to announce that under the leadership of Michael Ableman, the founder of the Center for Urban Agriculture at Fairview Gardens and its originating farmer, we will be moving into a temporary pause to carry out a major redesign and fundraising campaign to rebuild the farm, restore the historic farmhouse, and make much needed major improvements to the farm’s infrastructure.
We will be pausing agricultural production, product sales, and education programs so that we can focus all our energy and attention to restoring this incredible land and moving forward with a new vision.
••• The Santa Barbara Culinary Experience has persuaded many restaurants to add Julia Child–inspired dishes to their menus from tomorrow through May 22. (Three that caught my attention: Bettina’s tarte flambée pizza, boeuf bourguignon at San Ysidro Ranch, and Merci’s chocolate mousse.) And tomorrow at The Daisy, also as part of the SBCE, chefs Sandra Adu Zelli of Gipsy Hill Bakery and Pascale Beale—a.k.a. the Two Baking Brits—are teaming up to host a five-course Provençal dinner inspired by Child; there will be wine pairings by Sonja Magdevski of Casa Dumetz. The menu: Riviera appetizers, herbes de Provence sourdough crackers; galette Provençal, salade aux fines herbes; Mediterranean salmon with pistou vegetables; lemon sorbet; and gateau Reine de Saba. Call 805-965-5112 for tickets.
••• May 21 at Priedite Barbecue in Los Alamos: “We’ve heard quite a few of our guests asking for smoked chicken, so we’ve crafted a special Arroz con Pollo pop-up featuring traditional Jidori smoked chicken, spanish rice, smoked pinquito beans, fresh salsa and homemade flour tortillas. Each DIY taco tray serves two, featuring chicken brined for 24 hours and air-dried for two days before smoking over oak wood, while being basted with tomato-chile butter. There are just 40 servings available, and we expect them to sell out, so order early!”
••• Judging from the tone of the stop-work order at Alma Fonda Fina, the Corazón Cocina spinoff coming to the Montecito Country Mart, I’d guess it’s not opening anytime soon.
Hustle & Grind Coffee Company, ParadICE Hawaiian Shave Ice, in Paseo Nuevo, is now offering Hawaiian hot dogs: “We use King’s Hawaiian sweet buns, 100% beef or veggie protein dogs. You can also add a side of crispy sweet Maui onion chips. Meet the current line up: Shaka (crushed pineapple and passion fruit mustard); Hana (diced mango, avocado, and sriracha drizzle); Ono (crushed pineapple and teriyaki mayo).” Correction: The hot dogs are from ParadICE Hawaiian Shave Ice, which shares the storefront with Hustle & Grind.
••• The McDonald’s on State Street (Victoria/Anapamu) is closing in July, reports John Palminteri. In Noozhawk‘s item about it, Jim Knell, founder of SIMA, which is marketing the property, sounded relieved: “Suffice it to say that it has been a hangout location for the homeless and the filth, crime and panhandling that they bring to that block.”
••• Ventura’s Model Citizen launches Sunday brunch service today, with Fridays and Saturdays to follow sometime soon.
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