Issue link: http://digital.copcomm.com/i/253609
80 / the tasting panel / february 2014 INFLUENCERS OF SANTA BARBARA Beachfront Beauty: Bacara Resort & Spa Growing up in the San Francisco Bay Area, Bacara's Director of Restaurants & Beverage, Ted Ellis, was exposed to the ine dining movement. But he detoured to Hawaii a decade ago, then returned to San Francisco to an array of powerful on-premise management jobs, including Kuleto, PlumpJack Group and co-owning a wine bar near AT&T Park. Ellis's family has been making wine in Napa and in Oregon's Rogue Valley for some time—and that passion stayed in his blood. And speaking of family, he began to expand his own, and thought a move to sunny Santa Barbara would be a good place for his children to grow up. Since his start last year, Ellis has initiated some important projects, such as integrat- ing the Foley Family wine portfolio into the lists and revamping the cocktail menus. He hired mixology specialist Richard Hollowell to run the spirits program. He opened The Bistro, an Italian Riviera cuisine–driven dining spot, with a stunning view to the Paciic. His 10,000-label wine list at Miró, the property's prestige restaurant, is one major project to oversee, while his plan for capturing tourists and locals with a series of "Meet the Masters" dinners is another. Accomplished Master Somms (such as Fred Dame), Master Chefs (such as Chef Fred Die) and even a Master of Cheese, entail leading food and wine pairing courses, academically and entertainingly, throughout the year. Paris-born Aloys Scheer grew up in Los Angeles and matured in the hospitality industry thanks to Johnson & Wales University in Denver. At age 24, Scheer worked at the Georges V at the Four Seasons in Paris, which led back to L.A., where he became Wine Director at The Palm's downtown location. It was at Fig, the restaurant at Santa Monica's Fairmont Miramar Hotel, that THE TASTING PANEL irst encoun- tered Scheer. Most recently, the F&B guru has lown to downtown Santa Barbara's niftiest nest, the Canary, a Kimpton hotel adjacent to the city's best shopping area. Kimpton, respected for its culinary and bar programs (and our panel of pooches love its dog-friendly nature!), certainly has a gem in Scheer. Sit at the bar and you'll have your pick of delicious cocktails, many made with fresh, local ingredients and well-stocked artisanal spirits. Mozy over to Fork & Finch for splendid farm-to-table dishes, artfully prepared by Executive Chef James Siao, whose Italian training, com- bined with California produce, plays up a combination of classic and comfort. Instead of bread, the meals start with pickles. Buttermilk fried chicken is a highlight. The two inluencers understand affordable luxury. Richard Hollowell is the Bistro Manager at Bacara Resort. His barrel-aging program for cocktails has been a major success. PHOTO: ROB BROWN PHOTO: ROB BROWN Nesting Instinct: Finch & Fork at The Canary Hotel Operations Manager Aloys Scheer holds a bottle of WhistlePig Rye while Executive Chef James Siao bonds with a festive butternut squash.