Loading Events

« All Events

  • This event has passed.

8 Nights {an Edible Tribute to Hanukkah}

Start Date:
December 7, 2018 @ 6:30 pm
End Date:
December 7, 2018 @ 10:00 pm
K'Syrah Catering & Events
CA United States

— Santa Ynez Valley Chef Brooke Stockwell’s Contemporary Culinary Twist on Traditional Jewish Celebratory Foods Returns to Solvang’s K’Syrah Catering & Events for a Second Year —

On Friday, December 7, 2018, Santa Ynez Valley locals and visitors will be treated to an exclusive holiday food happening as Chef Brooke Stockwell, Executive Chef for K’Syrah Catering & Events (www.kscateringandevents.com), hosts the second run of her wine country Hanukkah food fest, “8 Nights {an Edible Tribute to Hanukkah}”.

The one-evening-only foodie event will consist of an eight-course dinner with a wine and cocktail cash bar – featuring wines by some of Santa Barbara Wine Country’s Jewish winemakers, plus specialty craft cocktails appropriate to the holiday – at K’Syrah Catering & Events’ Solvang, California event venue. The ticketed evening (6:30 PM-10:00 PM) will include six seated courses of Chef Brooke’s special Hanukkah menu, preceded by two passed appetizer courses.

Tickets for the Friday, December 7 event are $85.00* per person, plus an on-site cash bar, and are available at 8-nights-edible-tribute-to-hanukkah.eventbrite.com. (Seating for the December 7 dinner is limited; advance ticket purchase is required. Cash cocktail bar is not included in the ticket price.)

K’Syrah Catering & Events is located at 478 4th Place, Solvang, CA 93463. Free street parking is available, as well as free public lot parking directly adjacent to the venue. To reach K’Syrah directly, please call 805.245.9564. K’Syrah is online at www.kscateringandevents.com, facebook.com/ksyrahcatering and instagram.com/ksyrahcatering.

“8 Nights” Menu ~ Friday, December 7 (Participating Jewish Winemakers TBA):

Tray Passed
1 — potato latke // house-cured salmon // black pepper crème fraîche // chives
2 — savory olive oil cake // cherry coulis // salted bay leaf Chantilly

3 — roasted beets // frisée // orange // honey vinaigrette // goat cheese crouton
4 — fritto misto // zucchini, winter squash, apple, fennel, lemon // sage brown butter // edible flowers
5 — savory kugel // kale, cipollini, broccolini, mushrooms // gruyere // challah bread crumbs // herbs
6 — grilled quail // parsnip latke // pomegranate // charoset
7 — smoked brisket // roasted apple sauce // grilled root vegetables // smoked Jerusalem artichoke cream // crispy taro root
8 — apple beignet // dulce de leche // sour cream ice milk // edible flowers

Eight Course Menu (cash bar not included): $85.00pp*
(* price excludes tax and online processing fees)


About Chef Brooke Stockwell

Raised in Lompoc, on California’s Central Coast, Chef Brooke’s culinary style has evolved over the past dozen years as she has plied her trade in Santa Barbara and Las Vegas, in the historic and picturesque Morro Bay, and now, back in the Santa Ynez Valley. Chef Brooke’s culinary career began as a private chef at age 19, while she was still in culinary school in Santa Barbara. After working for celebrity chef Rick Moonen in Las Vegas, Chef Brooke returned to the Central Coast where she happily fed locals and tourists alike, as the Executive Chef of the Inn at Morro Bay. Now, upon her return to the Santa Ynez Valley, Chef Brooke is the Executive Chef of K’Syrah Catering & Events, where she continues to share her passion for food and the stories that coincide with the ingredients she selects.

8 Nights {an Edible Tribute to Hanukkah} Location