Nippers

05/06/2026

This Saturday, May 9 at 8:30 AM… prepare for paws, punchlines, and one very opinionated pup. It’s the grand finale of Season 15 of AnimalZone—and we’re going out with a wag, not a whimper.
✨ **AnimalZone: Punchlines & Paw Prints: Bella Speaks! **
📍 Filmed in Montecito, California
What do you get when you mix:
🎙️ A comedy legend (Dennis Miller)
🎶 A British Invasion icon (Peter Noone)
🐶 And a dog who clearly runs the household?
Answer: 30 minutes of pure, tail-wagging entertainment.
But let’s be honest…
Bella isn’t just in the episode—she is the episode.
With help from renowned animal communicator Laura Stinchfield, Bella finally gets her moment to speak her truth… and she does not hold back:
✔️ Longer walks (non-negotiable)
✔️ More quality time (obviously)
✔️ And a bold new initiative: Operation Pillow Takeover
Somewhere between the laughs, the music, and Bella’s quietly brilliant demands, you may start to wonder…
“Wait… is my dog thinking the same thing?” 🤔
🎬 Catch the grand finale this Saturday on Cox Television’s National Network at 8:30 AM
—or sneak a peek right now:
👉 https://vimeo.com/1188927689
Because when Bella talks… you listen. 🐾



https://www.facebook.com/stories/106559861504009/UzpfSVNDOjE1NDc5MjMzMTAyNDc2MDM=/?view_single=1

What happens when you bring together a razor-sharp wit, a British Invasion music icon, and a dog with a few… very specific opinions? You get one delightfully unforgettable episode of AnimalZone. Join comedy legend Dennis Miller and music icon Peter Noone (yes, that voice behind the timeless hits o...

11/01/2025

What's Cooking - Season 3, Episode 5

A legend in the world of international restaurants, James Sly, takes us into the kitchen at his beloved Sly’s in Carpinteria. James has had vast experience working in the top restaurants in Europe and the US including The Ritz in Paris, The Hotel de Paris in Monte Carlo, Restaurant Michel Guérard’s at Eugénie-les-Bains, and Regine’s in New York. James was also friends with Julia Child who inspired him to put Dover Sole Meuniére on his menu which became one of his top selling items.

In the kitchen James prepares soupe à l’oignon with white onions, chicken stock, white wine, and a bouquet garni of herbs. He fries some artisanal bread and makes the croutons to top the soup and adds on top some gruyere and parmesan cheeses. For the main course James prepares a favorite California fish, sand dabs which is a little fish related to the sole family. His recipe is meuniere-style using cream which has salt and pepper in it which he passes the filets through and then places them on flour. In a pan on high heat he puts olive oil and the fish topped with butter. Sautéed until brown the filets are then topped with some lemon juice and garnished with parsley.

Finally James makes his chocolate soufflé, starting by preparing the moulds with buttered and dusted in sugar. He then beats the yokes of the eggs, adds hot milk with vanilla, flour and a dash of salt. To the pastry cream he mixes in the melted chocolate and then beats the egg whites with salt, lemon and sugar. He mixes in some of the whites into the chocolate mixture and then folds in the rest of the whites. Then he places the molds in the 350 F oven for 12 minutes.

This episode of What’s Cooking is dedicated to James Sly who passed away on August 23, 2019. His culinary genius, kindness and great spirit will be remembered by all who knew him.

A legend in the world of international restaurants, James Sly, takes us into the kitchen at his beloved Sly’s in Carpinteria. James has had vast experience…

09/04/2025

Chef and owner Paul Shields of Savoy Cafe and Deli demonstrates how to prepare some of his popular menu items starting with a beet salad. He starts with organic beets, he peels them, tosses them with olive oil and sea salt and then roasts them in the 350 F oven. Once out of the oven he tosses them with chopped beet greens. Chef Paul salts as he goes and then adds some maple syrup and rice wine vinegar to the mix. Then he slices fresh sweet corn into the bowl. As he continues to toss the salad he adds goat cheese to the mix (although one can use mozzarella, jack or some other cow cheeses if you prefer).
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For the main course, Chef Paul prepares turkey pasilla fritters - the same ones he made on the Food Network Show, Diners Drive-Ins and Dives. He starts with turkey which has been roasted in the oven for several hours and then shredded. With the pasilla chiles he removed the seeds and ribs and then slices them nice and thin and mixes them in with the shredded turkey. He then grates a russet potato and squeezes out the water from the shedded potato. He then minces up part of a jalapeño and slices up a purple onion. He also adds some chopped pickled jalapeños along with the vinegar they were pickled in. Then he chops up some fresh cilantro which he adds to the mixture. Next a couple of raw eggs, some mayonnaise and rice flour which he mixes by hand. He then heats up some sunflower oil and cooks the formed patties three minutes on one side and then flips then for two more minutes on the other side. Then its into a 350 F oven for 12 minutes. He serves the fritters with a chipotle aioli sauce.
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Finally it’s time to make Chef Paul’s first class French toast. He starts by cutting a day old baguette on the bias. He mixes two eggs with half and half, cinnamon, a teaspoon of French vanilla, some sugar. He then finely dices the zest of a blood orange as well as a little juice from the orange. Then the slices are placed in the egg mixture on both sides and then cooked in a frying pan with sunflower oil. Onve plated the slices are dusted with powdered sugar, and fresh berries are added as well as a slice of the blood orange on top.
We understand that as of August 2025 Savoy has been sold and Paul and Kathy are retiring.
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Savoy Cafe & Deli
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4 W Figueroa St,
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Santa Barbara, CA 93101-3104
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https://savoycafe.weebly.com/
Phone: +1 805 962 6611

https://vimeo.com/711809406

Chef and owner Paul Shields of Savoy Cafe and Deli demonstrates how to prepare some of his popular menu items starting with a beet salad. He starts with organic…

07/12/2025

At The S.Y. Kitchen in Santa Ynez, co-owner and chef Luca Crestanelli shows how great ingredients can make wonderful dishes that are quick and easy to prepare. Starting with dessert, Luca makes a Macedonia di Frutta, or Italian fruit salad.
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Next is the Italian version of Gazpacho with fresh summer vegetables like ripe tomatoes, cucumbers, sweet onion, basil along with roasted bread for the croutons.
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Luca also makes pasta in just one pan called Aglio e Olio. That way all the starches stay in the mixture to make a creamy dish without butter or cream. Starting with some olive oil, garlic and chopped peppers (or chili flakes) the garlic is sauteed until brown. The fresh pasta is added to the mixture and then covered.
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S.Y. Kitchen
1110 Faraday St, Santa Ynez, CA 93460-9655
Phone: +1 805 691 9794

Please note the photos below are not from SY Kitchen but from Nella, another amazing restaurant from Luca and his team.

07/02/2025

At Industrial Eats in Buellton, chef / owner Jeff Olsson starts with a fennel and walnut salad. He adds some parsley leaves, lemon juice, salt and pepper along with some olive and walnut oil. Then he demonstrates a potato and Swiss chard dish with shallots, Parmesan and shaved black truffles. He tops it with a Parmesan broth (made with Parmesan rinds, shallots and potatoes) and heavy cream. Next Chef Jeff makes a pizza with a Caputo pizza dough as used in Naples, canned tomatoes, low-moisture mozzarella, fennel and pork sausage, For dessert a ruby red grapefruit sorbet with Prosecco topped with some mint. Jeff sadly passed in 2023 but the restaurant continues his legacy of delicious food and innovative creations.

Industrial Eats is at 181 Industrial Way, Ste B,, Buellton, CA 93427-9680, Tel: +1 805 688 8807

At Industrial Eats in Buellton, chef / owner Jeff Olsson starts with a fennel and walnut salad. He adds some parsley leaves, lemon juice, salt and pepper along with…

06/20/2025

At Ca’ Dario, chef & owner Dario Furlati demonstrates the preparation of several of his signature dishes. We begin with a classic Italian dessert, Tiramisu. Next is uova sgranate or shirred eggs, an appetizer where an egg is cooked in a ramekin with Parmesan, bread crumbs, cream, topped with sautéed sage and fresh summer black truffles. Then Dario shows his recipe for a pesto pasta dish. He begins by blanching the basil which will keep it green. Then the basil is placed in the Vitamix with garlic, pine nuts, Parmesan and olive oil. He cooks pasta and adds string beans and potatoes. Filmed at the original Ca’ Dario at 37, East Victoria Street in Santa Barbara. Other locations include 1187 Coast Village Road in Montecito and 250 Storke Road in Goleta. You can watch it now at: https://vimeo.com/694723604 (Season 2, Episode 2)

At Ca’ Dario, chef & owner Dario Furlati demonstrates the preparation of several of his signature dishes. We begin with a classic Italian dessert, Tiramisu.…

05/28/2025

At the Stonehouse restaurant located at the San Ysidro Ranch in Montecito, Chef Matt Johnson demonstrates the preparation of number-one ahi grade tuna which is served as ahi tuna carpaccio. After pounding the tuna, the two ounces spread nicely across the plate. He then sprinkles on the fish some sea salt, Japanese vinaigrette, sliced radishes, diced avocado, diced cantelope, micro wasabi and micro orchids. For the main course we start with Alaskan halibut which he salts and peppers. Matt then adds "50-50" (half Parmesan and half bread crumbs) to create a brown crust. In a sauté pan he adds olive oil and gnocchi to get it brown, He then adds sliced asparagus, shallots, garlic, sun dried tomatoes, olives and baby artichoke heats finished with thyme and rosemary. Another popular dish are the Brussel sprouts sautéed in a combination of canola and olive oil in a hot pan. He adds a generous amount of sea salt and then roasts it in the over.and then glazes the Brussel sprouts with sherry and some maple syrup. It is finished with chopped hazelnuts. The Stonehouse Restaurant, San Ysidro Ranch, San Ysidro Lane, Santa Barbara, CA 93108. Tel: +1 800 368 6788

05/21/2025

In this flavorful episode, Arthur von Wiesenberger visits the elegant Four Seasons Resort The Biltmore to cook alongside acclaimed Chef Alessandro Cartumini. First up, Chef Alessandro shares the secrets behind his refreshing artichoke and fennel salad, elevated with a miso and aged sherry vinaigrette and topped with crispy rye croutons. Next, he rolls out delicate kabocha squash ravioli—an autumnal delight rich in flavor and finesse. To finish, the chef whisks up a classic Italian zabaglione served with a special cookie, adding a sweet finale to the feast.

While Chef Alessandro has since moved on and the Biltmore remains temporarily closed, this episode offers a delicious reminder of the culinary magic that once graced its kitchen—and a hopeful taste of what may come when its doors reopen.

At The Four Seasons Resort The Biltmore, Chef Alessandro Cartumini demonstrates how to prepare his artichoke and fennel salad with a miso and aged sherry vinaigrette…

05/09/2025

https://vimeo.com/677754013

At AR-U Sushi in Buellton, Owner Chef Jina Bae explains that she drives to Los Angeles to pick up fresh Asian fish in order to have the highest quality fish. She looks at the fish eye and gill color making sure that the fish has the correct color and texture. Jina begins by making dashi with a special piece of dried seaweed and bonito flakes. She then makes sushi rice with vinegar, sugar and salt. With that she prepares a California Roll and her personal favorite, the “To Die For” roll. Made with shiso leaf, avocado, umeboshi, and tuna - it is a fairly simple roll to prepare which is simply spectacular. For dipping the roll it is served with sesame seed and ponsu sauce. For a healthy dish she makes a mushroom teapot soup with a variety of mushrooms. She also makes a tempura sauce using the dashi. Chef Jina explains how to make tempura with tofu.

At AR-U Sushi in Buellton, Owner Chef Jina Bae explains that she drives to Los Angeles to pick up fresh Asian fish in order to have the highest quality fish. She…

05/02/2025

What’s Cooking - Season 1, Episode 8

Brothers at the Red Barn: A Mesquite-Marked Masterclass in Santa Ynez Dining

At the heart of Santa Ynez wine country, Brothers Restaurant at the Red Barn is where culinary craft meets rustic elegance. Chefs Matt and Jeff Nichols—gastronomic siblings with a flair for bold flavors and timeless technique—invite us into their kitchen for a taste of what makes this red-roofed haven a standout on the Central Coast dining map.
The experience begins with their famed tuna tartare: a harmonious composition of yuzu vinaigrette, Dijon mustard, lime juice, corn oil, and just enough sriracha to make the palate take notice. Delicate layers of grated daikon, cucumber, green onion, roasted sesame, avocado, and ethereal strands of fried ginger transform this dish from simple starter to artful entrée.
Next comes a lesson in decadence: a caramelized onion and potato gratin, bathed in heavy cream and seasoned with the kind of salt-and-pepper confidence that only years in the kitchen can justify.
The culinary crescendo? A perfectly grilled rib eye, kissed by mesquite flames. Chef Matt explains the subtle but significant difference between bone-in and bone-out, while giving the steak a robust seasoning and an eight-minute flame-to-fork transformation.
Located at 3539 Sagunto Street, Santa Ynez, CA 93460, this beloved eatery isn’t just a restaurant—it’s a destination. Call +1 805-688-4142 to reserve your table. Just be warned: one bite, and you’ll be planning your next visit before the check arrives.

https://vimeo.com/677750939?share=copy =0