This year, we gave our friends gifts with bottles of his sturdy oatmeal stout, small blocks of my
aged smoked cheddar, and mini loaves of this black bread.
At The Lark in Santa Barbara, the cheese is
smoked Gouda and
aged provolone instead of neon
cheddar, while Hopson shakes up the pepper by adding piquillos to the mix at The Bellwether.
2 tbsp mayo + 1 tsp Creole mustard + 1 tsp chopped dill + 1/2 tsp chopped thyme + 1/4 tsp celery seeds + kosher salt and freshly ground black pepper, to taste + 2 slices white bread, toasted + 3 oz
smoked city ham + 1/4 c baby arugula leaves + 2 slices canned jellied cranberry sauce + 2 slices
aged cheddar
Visitors can also grab a meaty burger to go along with their brew at local eateries including 1909, with their famous 1909 Burger or Bison Burger made with a free - range patty,
smoked applewood bacon, horseradish havarti, red onion, tomato, wild baby arugula, and garlic aioli; Cork Fire Kitchen's Chef's Grilled Burger with tomato, lettuce, pickles, onions, mayonnaise, choice of
aged cheddar, swiss, or pepper jack cheese; Creekside Grille at Wilson Creek Winery serving the Creekside Burger made with natural ground chuck, lettuce, onion, cabernet vinegar pickles, fiscalini white
cheddar, and house thousand island on a brioche bun; Crush & Brew, offering three varieties of sliders and full - size burgers (paired with must - indulge French fries) including the Crush Burger with red onion marmalade, brie, and Canadian bacon; E.A.T. Marketplace, serving burgers on Fridays including the EAT Burger made with grass - fed California beef, organic farm greens, fontina cheese, organic salad greens, and house pesto aioli; and the Tilted Kilt Pub & Eatery, serving up The Double D Burger, made with two deep - fried patties, applewood
smoked bacon,
cheddar cheese, Lilt Burner mayo, lettuce, and tomato.