The Last Bite — Seasonal Don’t-Miss Dish in Edible Santa Barbara Magazine
Want the Carbonara (Breakfast Pizza) recipe? Get it here.
Update: Chef Jeff Olsson passed away on Saturday, September 2, after a diagnosis of colon cancer.
The late Jeff Olsson, original Owner/Chef of Industrial Eats, has cooked from locally sourced, organic ingredients long before “farm-to-table” was born. In the late 80s, deep in Amish farming country in Pennsylvania, Tuscarora Organic Growers co-operative took root, supplying restaurants in the Washington D.C. area with locally grown, organic produce. This co-op helped keep small farms afloat by coordinating crop production to complement each other rather than compete. Restaurants had more varied produce and farmers made more sales.
<img decoding="async" loading="lazy" width="800" height="920" data-attachment-id="944" data-permalink="https://www.calicoastwinecountry.com/industrial-eats-arrives-new-west/eatswedge2/" data-orig-file="https://i0.wp.com/www.calicoastwinecountry.com/wp-content/uploads/2014/01/eatswedge2.jpg?fit=960%2C1105&ssl=1" data-orig-size="960,1105" data-comments-opened="1" data-image-meta="{"aperture":"0","credit":"","camera":"","caption":"","created_timestamp":"0","copyright":"","focal_length":"0","iso":"0","shutter_speed":"0","title":"","orientation":"0"}" data-image-title="Industrial Eats: Restaurant in Santa Barbara Wine Country" data-image-description="
Industrial Eats in Buellton California
” data-image-caption=”” data-medium-file=”https://i0.wp.com/www.calicoastwinecountry.com/wp-content/uploads/2014/01/eatswedge2.jpg?fit=348%2C400&ssl=1″ data-large-file=”https://i0.wp.com/www.calicoastwinecountry.com/wp-content/uploads/2014/01/eatswedge2.jpg?fit=800%2C920&ssl=1″ src=”data:image/gif;base64,R0lGODlhAQABAAAAACH5BAEKAAEALAAAAAABAAEAAAICTAEAOw==” alt=”Industrial Eats in Buellton California” class=”wp-image-944 lazyload” sizes=”(max-width: 800px) 100vw, 800px” data-recalc-dims=”1″ data-src=”https://i0.wp.com/www.calicoastwinecountry.com/wp-content/uploads/2014/01/eatswedge2.jpg?resize=800%2C920&ssl=1″ data-srcset=”https://i0.wp.com/www.calicoastwinecountry.com/wp-content/uploads/2014/01/eatswedge2.jpg?resize=348%2C400&ssl=1 348w, https://i0.wp.com/www.calicoastwinecountry.com/wp-content/uploads/2014/01/eatswedge2.jpg?resize=890%2C1024&ssl=1 890w, https://i0.wp.com/www.calicoastwinecountry.com/wp-content/uploads/2014/01/eatswedge2.jpg?w=960&ssl=1 960w”>
Jeff Olsson also cooked for a long time in Santa Barbara wine country. Before that, he cooked with various acclaimed chefs for an even longer time all over the U.S. Learning delicious lessons from them all, he brought his skills and know-how right here to the most gorgeous wine country in California.
While cooking at Miller’s Red Sage and Restaurant Nora (the first certified organic restaurant in the U.S.) Olsson felt lucky to have access to such diverse produce grown organically nearby, and remembers faxing his orders to the co-op. This kind
This Article was originally published on Cali Coast Wine Country
