Chef David Rosner’s Bouillabaisse with Local Sea Bass, served at Wine Cask Restaurant.
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It’s mid-afternoon as I descend the hill where the glamorous Belmond El Encanto (Spanish for “charmed”) hotel is perched in Santa Barbara, California. Downtown on State Street tents line the area, each selling produce, cheese and wares both familiar and unique to tempt locals and visitors alike. I’m here to meet Wine Cask Restaurant’s Executive Chef David Rosner for a Farmers Market Foodie Stroll during a period when there’s never been a better time to eat in Santa Barbara.