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The next two events on our 2014 calendar (with more to come!):

1. Hands-on cooking class, Spanish feast and slide show hosted by Janice Knight Cook, Friday, April 25th, 6-9 pm.

Drink in the enchanting view as you savor family recipes from Spain, Spanish wines and sangría served outdoors on the patio of cookbook author Janice Knight Cook. Please join us as she hosts a cooking class with Santa Barbaran journalist Nancy Black and her husband, charming Spanish photographer Isaac Hernandez. Both are great home cooks and travel magazine correspondents; they're pleased to share their knowledge of Spanish culture and food. To complete the experience, savor a slideshow featuring a visual feast of Spain, by Isaac Hernandez.

Only 25 spots total! To be sure you have a spot reserved, please call or email Terry:, or 453 3392.

cooking class on Spain


Tapas Primavera: including Jamón Serrano, Tortilla de Acelgas (chard omelette), assorted Spanish cheeses
Ajo Blanco (almond gazpacho) with nasturtiums
Seafood Paella with local ridgeback shrimp
Vegetarian Paella Primavera with artichokes and asparagus
Salad of gem lettuces, endive and beets
Blood orange and rosewater sorbet
Crema Catalana
Galletas de Anís (anise cookies)
Dessert cordials and Spanish wine

Be prepared to help cook (if desired). Paella will be made on the grill outside. Aprons provided. Buen Provecho!

Nancy Black and her husband Isaac Hernandez founded Mercury Press International in 1991: a media agency that provides inspiring words and images to magazines, books, periodicals, and commercial clients. Their clients span over 20 countries, including National Geographic Books (US), Marie Claire (Brazil), Family Fun (US), Cosmopolitan (Spain), ELLE (Spain), USA Today (US), Sports Illustrated for Kids (US), National Geographic Traveler (US), and The Wall Street Journal (US). They have been collaborators for El Mundo since 1998 (, the world's largest Spanish-language periodical). Janice is an editor, producer, publicist and writer. Isaac is a photographer, videographer, journalist, and designer.

Janice Cook Knight is a writer and cooking teacher. Her resume includes several years as head chef of the Follow Your Heart Restaurant in Canoga Park, California, and is the author of the Follow Your Heart Cookbooks. She’s tested recipes for Bon Appetit magazine, written feature articles for Edible Santa Barbara, LA Yoga Magazine, and others; she’s worked as a personal chef and a food coach, providing cooking lessons to individuals and families, as well as taught cooking for Fairview Gardens farm in Goleta, the Adult Ed program at Santa Barbara City College, and for local public schools. Janice currently teaches a cookbook writing workshop, and lectures on the life of Julia Child for Elderhostels’ Road Scholar Program.

To reserve a spot, please call or email Terry:, or 453 3392.


2. Santa Barbara Culinary Arts cookbook launch party! Saturday, May 3rd, 1-3 pm, Gourmet Dining Room, School of Culinary Arts, Santa Barbara City College.

Santa Barbara Culinary Arts cookbook

Taste the elegant Happy Canyon wines of Westerly Winery and of Santa Ynez's Refugio Ranch. Sample the delicious appetizers prepared by the esteemed faculty and students of the School of Culinary Arts, plus selected chefs featured in the SBCA cookbook. Recipes featured in the cookbook that can be sampled at the launch party include Lobster Terrine, Salmon en Croute, Pan-Seared Duck Breast, Mini-French Toast and many others.

The first edition of the cookbook will be on sale at the event for $25 and many of the chefs featured in the book will be on hand to sign them, including Michael Blackwell (Montecito Country Club), James Sly (Sly's), Greg Murphy (Bouchon), Alessandro Cartumini (Bella Vista at the Biltmore), Pete Clements (, Denisse Salinas (Le Petit Chef), Leonard Schwarz (Lucky's), Johan Denizot (Miro at the Bacara), Nimita Dhirajlal (Nimita's Cuisine), Mossin Sugich (Santa Barbara Yacht Club), Elisabetta Gerli (Sorriso Italiano), Julia San Bartolome (Sweet Arleen's), Reginald Powell (Café Nordstrom), Odin Macias (Lazy Acres), faculty chefs of the School of Culinary Arts: Randy Bublitz (head of the School of Culinary Arts), Stephane Rapp, Sandra Allain, and Roberto Lopez Carrillo, plus others to be added.

The cookbook: "SANTA BARBARA CULINARY ARTS A Taste of Santa Barbara's Culinary Bounty" features 62 top recipes from Santa Barbara County chefs, caterers and food purveyors. Proceeds from the cookbook and the launch party benefit the nonprofit Santa Barbara Culinary Arts' endowment of the Santa Barbara Culinary Arts Scholarship in Honor of Julia Child for students at the School of Culinary Arts at SBCC. 

The cookbook was edited and designed by SBCA Board member Tama Takahashi. The gorgeous photography was done by Linda Blue (

The launch party admission price of $25 includes food samples, wine tasting and access to chefs for questions and cookbook signing. The cookbook will be available for purchase for $25 at this fundraising event.

Please order your tickets to secure your spot for THE food and wine event of spring!


The Mission Statement of Santa Barbara Culinary Arts:
Santa Barbara Culinary Arts is a nonprofit organization dedicated to the inspiration, education and celebration of culinary professionals and individuals who are passionate about the Culinary Arts.

The general public is encouraged to attend SBCA events. Upcoming and past events are listed on the website:

Contact Tama Takahashi, Cookbook Editor

Santa Barbara Culinary Arts Cookbook Launch Party
Saturday, May 3rd, 1-3 pm
Gourmet Dining Room, School of Culinary Arts & Hotel Management, Santa Barbara City College
721 Cliff Drive, Santa Barbara, CA 93109




Venison recipe from Miró at Bacara for SBCA cookbook

Cookbook photography by Linda Blue:


Please join our group of food professionals and food enthusiasts!

Consider joining the Santa Barbara Culinary Arts group: your membership gives you discounts on our events and a portion is used for our endowment fund for culinary students.

Read More About Membership

Your support of the Santa Barbara Culinary Arts will help us:

  • Provide scholarships in honor of Julia Child to SBCC culinary students
  • Mentor culinary students of SBCC into SBCA
  • Introduce SBCA to Santa Barbara food lovers