Thanks to everyone that came to our Customer Appreciation Party last Friday. The food, music, and beer were great, but the company was the best part of the evening. We really do have the best customers in the world!
Raffle Winner: Congratulations to George Y who won our raffle for 200 beverages. He can choose from Mint Lemonade, Cappuccinos, Mochas with homemade ganache, and Apricot Iced Teas. Hooray for George and thanks to everyone who bought raffle tickets.
NEW RAFFLE: Win 2 tickets to see Tom Colicchio on February 22nd
No purchase necessary to win. Just drop your business card in our raffle jar the next time you come to Goodland Kitchen, and you’ll be entered in the raffle. Good luck!
Details about the Tom Coliccio Event…
UCSB Arts & Lectures presents the Santa Barbara debut of Top Chef’s influential head judge and James Beard Award-winning chef Tom Colicchio in An Evening with Tom Colicchio at UCSB Campbell Hall;
Food Truck Feast before the talk
· An Evening with Tom Colicchio
· Featuring the head judge of the Emmy-winning Bravo TV show Top Chef
· One of the most influential people in food
· 2010 James Beard Award-winner for Outstanding Chef and recipient of four other James Beard awards
· Chef-owner of New York City’s Gramercy Tavern, Craft, Colicchio & Sons, Craftbar and a chain of ’wichcraft sandwich shops
· Wednesday, February 22 / 8 PM / UCSB Campbell Hall
· General public: $35 / $50 / UCSB students: $20
· Tickets/Info.: 805-893-3535, www.ArtsAndLectures.UCSB.edu
►Related events: Food Truck Feast: Come early and dine Wednesday, February 22 from 6:30 PM to 7:45 PM outside Campbell Hall. (Food purchases separate.)
►S.B. Sandwich Showdown: “Top Chef”/Colicchio-inspired sandwich competition Friday, February 3, 4 to 5 PM at Whole Foods Market – Santa Barbara, 3761 State St.
“Like the successful superchefs Danny Meyer, Mario Batali and Thomas Keller, Colicchio’s culinary empire now spans the country.” Los Angeles Times
“His flagship restaurant (Craft) is as magical and delicious as it was when it opened.” The New York Times, 2011 review
UCSB Arts & Lectures presents the Santa Barbara debut of Top Chef’s influential head judge and James Beard Award-winning chef Tom Colicchio in An Evening with Tom Colicchio Wednesday, February 22 at 8 PM at UCSB Campbell Hall. Before the talk, local gourmet food trucks will offer up delectable dishes beginning at 6:30 PM in the drop-off loop near Campbell Hall.
Tom Colicchio is one of the culinary world’s most celebrated figures. As lead judge on Top Chef, Bravo TV’s competitive cooking reality show, he serves as the final arbiter of taste, a no-nonsense opinion-giver and respected mentor to the “cheftestants” vying for the title of Top Chef. Now in its ninth season, the Emmy-winning show captures the foodie zeitgeist and is considered must-see viewing by millions of food lovers.
A self-taught cook, Colicchio is chef-owner of New York City’s celebrated Gramercy Tavern and Craft, dubbed “a vision of food heaven” by The New York Times. In 2010, he won the highly coveted James Beard Award for Outstanding Chef, one of the most prestigious culinary honors in the U.S. – and the culmination of three decades in the restaurant industry. Previously, he snagged four other James Beard awards, including Best Chef New York.
The New Jersey native set out to expand his simple, elegant brand of cooking by opening other eateries, including Craft’s casual sibling, Craftbar; Colicchio & Sons and Riverpark in New York; Craftsteak at the MGM Grand in Las Vegas; Crafts in Los Angeles and Dallas; and ’wichcraft, a chain of more than a dozen upscale sandwich shops throughout the U.S.
Colicchio is the author of three best-selling cookbooks, including the James Beard Award winner, Think Like a Chef (2000), Craft of Cooking: Notes and Recipes from a Restaurant Kitchen (2003) and’wichcraft: Craft a Sandwich into a Meal – And a Meal into a Sandwich with chef Sisha Ortuzar (2009). A longtime supporter of organizations that fight hunger, he testified about child nutrition before Congress last year. Colicchio has been called a “game changer in food” by The Huffington Post and one of “America’s 50 Most Powerful People in Food” by The Daily Meal. He is featured frequently in publications such as Saveur, Food & Wine, Esquire and New York Magazine.
Buy tickets early! Colicchio’s Top Chef co-stars Anthony Bourdain and Eric Ripert sold out the Arlington Theatre last spring.]]>
3 – 6 pm
Awards and Raffle Drawing* at 5:00 PM
*Buy the winning ticket and get 200 beverages of your choice
Best Customers Ever
New espresso machine with Intelligentsia Coffee
New Catering Menu
Extended Hours! Now open
Monday – Friday 7am – 6pm & Saturdays 8:30-2:30pm
Hot Chocolate from Goodland Kitchen Market
Jam & Toast from Bona Dea Jam
Fresh Fruit from Local Farmers from Local Harvest Delivery
Incredible Brownies from Ixcacao Brownies
Homemade Marshmallow from Burst Smores
Amini’s Original Pepperoni Chips
Pure Vegetarian Indian Cuisine from Nimita’s Cuisine
Customer Appreciation Party Invitation]]>
Our next “Meet the Farmer Dinner” will take place on November 17th at Goodland Kitchen. Chef Erik Stenberg will prepare a 5-course meal where the majority of the ingredients will come directly from Shu and Debbie’s farm. If you’ve never heard of “The Garden Of…”, here is a beautiful story about Shu, his outstanding lettuce, and how his farm got his name.
Seats are still available…
Interns come to us with all sorts of goals and we provide guidance so the interns can meet their goals.
Some of our interns want to learn to cook with fresh herbs or learn to pickle their garden’s surplus. Some of our interns want the experience of working in a professional kitchen, or want to see behind-the-scenes of the food movement.
But no matter what the goal, we all work together to bring thoughtful food to our community.
LOCAL AGRICULTURE / COMMUNITY KITCHEN INTERNSHIP
The Goodland Kitchen is committed to
– Local Agriculture, by supporting local farmers and creating our menu with seasonal items.
– Sustainability, by making decisions that will have a positive environmental, social, and economic impact.
– Education, by offering internship programs and cooking classes.
– Community Inclusiveness, by respecting all patrons and providing affordable options.
About the Internship
Our internship is a 10-week, non-paid internship. We look for interns who care about the environment, justice, local agriculture, and want hands-on experience that they can apply to an environmental profession.REQUIREMENTS: Interns will dedicate a minimum of 10 hours per week, for 10 weeks, in an area that best fits their skills and goals, and also meets the needs of the Goodland Kitchen. Interns will meet as a group, once per week, with the Community Outreach Coordinator to discuss skills, goals, and topics of interest. Topics will include: Kitchen Skills, Communication / Office Skills, the Santa Barbara County Food Shed, Wild Edibles, Food Preservation (Canning and Pickling), and others.
Task areas include: cooking, cleaning, teamwork, marketing (graphic design, outreach, website management), community building, project management, communication, accounting, event planning, database management / administrative work, green business management, and other duties as necessary.
This is a non-paid internship. Interns that successfully complete the 10 week program will be given primary consideration when paid positions become available.
TO APPLY: Please send resume / cover email to firstname.lastname@example.org.
DEADLINE TO APPLY: Tuesday August 16, 2011. Please apply ASAP. To learn more about us, please visit www.goodlandkitchen.com.
1 pulled pork or chili cheese tamale, organic black beans in chili juju, organic brown rice, side of mole, and a pinch of cortido.
More about the food: Cortido is an El Salvadorean Cabbage Salad, slightly fermented. Of course we make ours with vegetables from local farms, including cabbage from Tom Shepard’s Farm. Chili Juju is a combination of aromatic ingredients, cooked down to paste and used as a base for the beans (also called soffrito). And our mole is homemade, and includes pumpkin seeds and traditional spices.
Chili Cheese Tamales
Pulled Pork Tamales in “mancha manteles” Sauce (mancha manteles means “table cloth stainer”).]]>