"We share a mutual respect for the ingredients and a genuine love for our profession."Ī self-taught chef, Deniz climbed the ranks at various restaurants in Santa Maria and the Five Cities area before landing a job in Atascadero. "I couldn't be happier with our team," Deniz said. The menu will change biannually, with seasonal specialty cocktails sprinkled into the mix. "He crafts our vodka and gin, and soon we want to start a whiskey and rum." Select beer and liquor are created in partnership with Tent City owner Kendall Bryson, "a fantastic brewer-distiller," Deniz added. and a smoke-filled bubble on top that adds an element of experience to the drink." "There are dragon fruit popping boba at the bottom. EASY ON THE ICE Barley & Boar bartender Ezekiel "Easy" Dubois of Atascadero crafts a Maiden's Blossom original cocktail with Bacardi Silver, dry sake, dragon fruit boba, lychee puree, fresh squeezed lemon juice, and sparkling wine.Ī prime example is Maiden's Blossom, a blend of unique yet complementary ingredients "centered around lychee, a flavor that often goes unused, at least where I'm from," he continued."Our cocktail list is an amalgamation of flavors that I love," Dubois said. The bar is an entity of its own, with creative drinks meticulously developed by Dubois, a former bartender at Guest House Grill in Atascadero, who loves meeting new people and making cocktails. Olive Organic Farm, Back Porch Bakery, Hayashi Farms, Olea Farm, and Solvang Spice Merchant, as well as from livestock specialist Rancho Llano Seco in Chico. Most ingredients are sourced locally from partner vendors such as Mighty Cap Mushrooms, Stepladder Ranch & Creamery, Lazy B Hill, Bautista Family Farms, Mt. July standouts include The Beef-slow-smoked short rib with fermented plum barbecue, buttermilk onion rings, sliced brioche, and pickled market vegetables-and The Fish-crusted halibut with mid-neck clams, chorizo, spiced ginger-carrot broth, and warm potato salad. Translated to Barley & Boar's menus-which are revamped monthly and finessed daily-elaborate entrees feature beef, pork, poultry, seafood, pasta, and vegetarian options jazzed up with flavorful side dishes and sauces du jour. I love all cuisines and styles of food, and I've been blessed to get to work with most of them." "Sean and I honestly write half our menus walking around the market like dorks laughing at each other. Farmers' markets are a huge inspiration," he said. "If the fishing is good or if someone brings me some venison they harvested, we may dish it up. Pheasant added that the menu all depends on the time of year. I develop ideas or inspirations based on what I would like to go out and eat at the time." That mentality is pretty much how I create Barley & Boar's menus. "I couldn't say that I prefer one cuisine or style more than the other. "Cooking is a feeling, and it changes almost every day," Deniz explained. The cuisine is fresh, seasonal, and eclectic. I've always envisioned cooking in a restaurant like this." "This business has many aspects to showcase, especially with an open-kitchen design-the grit, the attention to detail, the freedom, the unity, the culture, and the ability to push limits. "B&B represents everything I love about the industry," Deniz said. June's menu featured duck leg confit with creamed corn, smoked poblano arancini, kabocha seed mole, and herbs. THE BIRD Dinner entrees at Barley & Boar in Atascadero reflect the season and whim of chefs Sean Deniz and Cordell Pheasant.
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