I had the best birthday! Wonderful friends, amazing food and drink, a little late night craziness — what more could you ask for? My husband arranged for Chef Cal Stamenov, along with his trusty sidekick and amazingly talented pastry chef, Ben Spungin, to come down to Santa Barbara with the mission of cooking a non-traditional […]
This risotto is sort of a “base recipe” that can be prepared in a ton of different ways. At my birthday party, he added wild mushrooms and served it under tender slices of roasted duck. During a spring visit to the Bernardus Lodge, we had it with fresh peas, and for our wedding, we chose to have it topped with white truffles.