Culinary Tourism – Santa Barbara, California

Locavore (n.) – A person who attempts to eat only foods grown locally.

It seems simple enough on the face of it, but it can be surprisingly difficult, and it’s the theme behind the Market Forays in Santa Barbara, California. This spectacular culinary attraction is everything the New American food scene is all about: the freshest ingredients, grown locally, cooked simply, and always with respect. It’s the mantra behind the country’s top celebrity chefs, from the Food Network’s Bobby Flay to Bravo’s Tom Colicchio.

The Market Forays with Laurence Hauben are an incomparable introduction to the locavore lifestyle that presents healthful tricks and tips without pretension. The host, Laurence Hauben, is a celebrated food writer and passionate cook. She is currently the Food & Wine editor for Food & Home Magazine as well as the leader of the Slow Food* Santa Barbara Convivium.

Here’s how it works:

You and seven others join Laurence in the morning to meet the local fisherman, farmers and artisans. She’ll teach you how to navigate a farmers market and choose the best ingredients. Afterwards, you return to a beautiful home kitchen and participate in a hands-on cooking class also hosted by Laurence. Finally, you enjoy the robust rewards of your labor with a five course feast with wine pairings in a relaxed atmosphere.

Now that’s a food tour!

With only eight per foray, and rarely more than one foray per week, this is obviously a limited attraction that you’ll want to plan ahead for in order to enjoy. Market Forays with Laurence Hauben are hosted most Saturdays starting at 8:00 a.m. The all-inclusive price is $135.

Visit her Web site to learn more and to make your reservations for the next Market Forays in Santa Barbara.

Speaking of Santa Barbara, our choice in Santa Barbara hotels is the Holiday Inn Santa Barbara – Goleta. This well-rounded property offers free Internet, an airport shuttle and reasonable rates.

*Slow Food (n.) – a movement that began in Italy dedicated to preserving cultural cuisine and combating the globalization of regional cuisines. Essentially, the intended opposite of fast food.

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