Fodder for foodies – Santa Barbara advances culinary tourism
Are you looking for Family Reunion Ideas? Does food appeal to your group tour? Every region has its stash of great roadside eateries, places locals haunt and tourists hanker for. These sleeves-up, non-franchised, no-reservations outposts are driven by cooks, bakers and pit-masters who are true Americana folk artists, preserving regional cuisine infused with a dash of local color.
In Santa Barbara, the area’s rich and diverse agricultural and culinary roots run deep – as does the devotion of local chefs helming the stoves. Fork in hand, a regional romp delivers a delicious slice of locally-farmed foods crafted into seasonal dishes and regional specialties that define Santa Barbara cuisine. From the wonderful winter haul of spiny lobster to traditional Santa Maria-style barbeque and the sinful sweets of Solvang, the area is bursting with truly local bounty. Get off the beaten path and savor the flavors with a tasty trek from valley to sea.
A must-have for travelers, the Get Fresh on the American Riviera® culinary travel planner harvests regional culinary attractions/tours from the oldest organic farm in Southern California (1895) to working lavender, berry, ostrich and nut farms. It also provides a hit list of cooking classes and locally grown food products. Produced by the Santa Barbara Conference & Visitors Bureau and Film Commission, the 32-page guide is free for the asking by calling 800/676-1266 or visiting www.santabarbarafresh.com
Courtesy of grouptravelblog
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