Our Easter Sunday took place in lush Santa Barbara, where we prepared the freshest ingredients from our local farmers for an afternoon feast in the garden.


The surroundings were beautiful and inspiring.


Grilled Fava Beans.


This stunning wood fired oven pumped out a variety of pizzas that Sunday, including our favorite of the day: Our own homemade Lamb Sausage with Mushrooms and Crispy Sage. YUM.


Grilled artisan bread with goat cheese and olive oil was paired with vibrant heirloom tomatoes and mixed greens.

Prosciutto wrapped asparagus.


Jen prepared the gorgeous salt-baked organic Scottish salmon.  Stuffed with fennel, lemon and fresh herbs it was a piece of art.


The presentation.


We ordered our baby lamb from a farm in Sonoma especially for the Easter feast.   We slow roasted the legs in the wood burning oven, crusted the racks with herbs de provence then grilled the individual chops a la “Scottaditto” – literal Italian translation “burnt fingers” referring to picking them up and eating hot off the grill. The chops and roasted lamb saddles were served with spicy Romesco sauce.  The shoulders were fresh ground to make our homemade Merguez lamb sausage.  After that we roasted the lamb bones to make our green olive and rosemary jus to serve along side the lamb feast!

Jen carves the wood-oven roasted leg of lamb.


In the kitchen with grilled baby artichokes, lamb chops with spicy Romesco, and hand-made cannelloni with Robiola, Parmesan, Pecorino and Bufala Ricotta.

Time for dessert!  Jess spins the fresh wisps of pastel cotton candy and the sweets are set including shaved ice granitas made from fresh organic fruits – watermelon, green apple, pomegranate, pink grapefruit and “creamsicle” (fresh tangerine with vanilla bean).




We hope everyone had a wonderful Easter weekend!  Happy Spring!