8 Days (an Edible Hanukkah Collaboration)

December 12, 2017 (Tue) - December 18, 2017 (Mon)
5:00 PM - 9:30 PM

Pico at The Los Alamos General Store

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Cost: Varies

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Cocktails     Food     Party     Wine    

-- Two Santa Ynez Valley Chefs – PICO’s Drew Terp and Brooke Stockwell of K’Syrah Catering & Events – Collaborate to Offer Contemporary Culinary Twists on Traditional Jewish Celebratory Foods --

Tuesday, December 12 through Tuesday, December 19, 2017, Santa Ynez Valley locals and visitors will be treated to an exclusive holiday food happening as Chef Drew Terp, Chef/Co-Owner of PICO at The Los Alamos General Store (www.losalamosgeneralstore.com), and Chef Brooke Stockwell, Executive Chef for K’Syrah Catering & Events (www.kscateringandevents.com), team up for a collaborative eight-day Hanukkah food fest: “8 Days {an Edible Hanukkah Collaboration}”.

The eight-day foodie happening will build up to an event on the final candle night of Hanukkah, Tuesday, December 19, an eight-course, seated dinner with wine pairingsfeaturing some of Santa Barbara Wine Country’s Jewish winemakersat K’Syrah Catering & Events’ Solvang, California event venue. The ticketed evening will include eight courses of Chef Drew’s and Chef Brooke’s collaborative Hanukkah menu and an optional selection of associated wine pairings. Tickets for the Tuesday, December 19 finale event run $85.00* per person with optional wine pairings for an additional $40.00* per person, and are available at 8-days-edible-hanukkah-collaboration.eventbrite.com. (Seating for the December 19 dinner is limited; advance ticket purchase is required.)

The “8 Days” event will commence on the evening of Tuesday, December 12, the night of the first Hanukkah candle, at PICO restaurant in Los Alamos, where it will continue through Sunday evening, December 17. Each night of the six-day stretch at PICO, Chef Drew will “release” a new Hanukkah-themed dish to be listed on a special menu, with each dish hinting at the courses destined for the final night’s seated, eight-course dinner at K’Syrah. Diners at PICO will be able to view all six nights’ special dishes, but will only be able to order the dishes as they are “lit” – in other words, “Dish #1” will be available on night one and all subsequent nights, whereas on night three, guests will be able to order Dish #1, #2 and/or #3.

In addition to serving as a precursor to the December 19 event’s food menu, winemakers scheduled to pour at the final night’s event, will also be pouring their wines at PICO on select nights of candles one through six. All evenings of the holiday stretch to be held at PICO at The Los Alamos General Store, may be enjoyed as a regular dinner at the restaurant. Table reservations are recommended, but not necessary: www.losalamosgeneralstore.com/reserve.

On Monday, December 18 – the second-to-last night of Hanukkah – the holiday party will travel to K’Syrah Catering & Events’ venue in Solvang, where a ticketed reception will showcase eight different Hanukkah-inspired plates in a passed hors d’oeuvres format. A cash bar will also be available that evening, offering a full bar plus creative craft cocktails entailing ingredients traditionally used in Jewish holiday celebrations. Tickets for the food portion of the evening of December 18 are $25.00* per person if purchased through December 13, or $30.00* per person if purchased after December 13 or at the event entrance, and are available at 8-days-edible-hanukkah-collaboration.eventbrite.com. (Cash cocktail bar is not included in the ticket price.)

“8 Days” will conclude with the afore-mentioned Tuesday, December 19 eight-course, seated dinner with wine pairings, also at K’Syrah’s Solvang event venue (8-days-edible-hanukkah-collaboration.eventbrite.com).

PICO at The Los Alamos General Store is located at 458 Bell Street, Los Alamos, CA 93440. The General Store, Lumen Tasting Room & Wine Bar hours are Tuesday through Thursday3:00 PM to 9:00 PM; Friday and Saturday12:00 PM to 10:00 PM; and Sunday12:00 PM to 9:00 PM. PICO’s restaurant hours are Tuesday through Sunday, starting at 5:00 PM. Free street parking is available. To reach PICO directly, please call 805.344.1122. PICO is on-line at www.losalamosgeneralstore.com, facebook.com/losalamosgeneralstore and instagram.com/picolosalamos.

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 on-line at www.kscateringandevents.com, facebook.com/ksyrahcatering and instagram.com/ksyrahcatering.


“8 Days” Finale Menu ~ Tuesday, December 19 (Wine Pairings TBA):

1 -- Potato latke, smoked salmon, black pepper, salmon chicharrónes, crème fraîche, chive oil

2 -- Roasted beet salad, honey vinaigrette, goat cheese crouton

3 -- Fritto Misto (zucchini, winter squash, apple, fennel, with sage brown butter emulsion)

4 -- Savory Kugel (kale, cipollini, gruyere, challah breadcrumbs)

5 -- Parsnip latke, grilled quail, pomegranate, with charoset

6 -- Braised brisket, fermented apple sauce, grilled root vegetables, smoked sunchoke cream, crispy taro root

7 -- Olive oil cake, cherry soup, bay leaf chantilly lace

8 -- Apple beignet, dulce de leche, sour cream ice milk

Eight Course Menu (with Wine Pairings): $125.00pp*

Eight Course Menu (without Wine Pairings): $85.00pp*

(* prices include tax and service, but exclude on-line processing fees)


About Chef Drew Terp

Chef Drew has cooked in, and helmed, lauded and Michelin-Starred kitchens from Napa (Auberge du Soleil), to New York City (Alain Ducasse at the Essex House, Masa and barMasa), to Spain (under Chef Pedro Subijana at Akelare). Chef Drew opened, and served as Executive Chef for, Las Vegas restaurants barMasa and Shaboo, and worked under José Andrés at Jaleo, in Washington, D.C. With formative years and family-time spent gathering inspiration for his culinary endeavors, in both upstate New York and Alabama, Chef Drew’s stays in Spain also included learning the art of charcuterie under the tutelage of the family-run company, Fermin.

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.