A Taste of Thanksgiving in Goleta: Lunch with Dario at Ca’Dario and Dessert from Renaud’s

This week, I found myself in the heart of Goleta, indulging in a delightful lunch at Ca’Dario’s inviting location. The occasion was special—a chance to experience Chef Dario’s homemade take on a Thanksgiving menu.

Sitting down for a meal here felt like stepping back into my days in Florence, where leisurely three-hour lunches were not just a meal but a cherished ritual. The combination of comforting food and heartfelt conversation created a warm and memorable experience.

As we dined, Dario shared stories of his love for family and how cooking for them is something he’s deeply thankful for. He shared family photos with me and reminisced on cherished memories. That gratitude and passion translated seamlessly to the dishes he prepared, offering a Thanksgiving menu that was both sophisticated and soul-warming.

The Menu: A Fusion of Italian Tradition and Thanksgiving Comfort

First Course (Choose One):

• Vellutata di Zucca: A velvety roasted pumpkin soup, rich and comforting, perfect for the season.
• Burrata: Creamy burrata paired with charred grape tomatoes, wild mushrooms, and pesto—a harmonious blend of flavors.
• Insalata di Spinaci e Mango: A vibrant spinach salad with mango, beets, cranberries, hazelnuts, and chèvre, offering a refreshing start.

Second Course (Choose One):

• Tortelli di Zucca: Pumpkin-filled pasta with a creamy walnut sauce—fall flavors at their finest.
• Sacchettini: Black truffle-filled pasta pouches in a luscious parmesan cream sauce.
• Ravioli al Burro e Salvia: Spinach and ricotta ravioli finished with a delicate brown butter and sage sauce.

Main Course (Choose One):

• Tacchino al Forno: A traditional Thanksgiving plate featuring turkey, mashed potatoes, yams, peas, stuffing, cranberry sauce, and gravy—a nod to the holiday classic.
• Sogliolina “Meunière”: Pan-roasted baby sole with a lemon and butter sauce, light yet indulgent.
• Filetto Tartufato: Beef tenderloin with black truffle and madeira wine sauce, a decadent and sophisticated option.

Dessert (Choose One):

• Torta di Zucca: Homemade pumpkin pie with a dollop of Chantilly cream.
• Torta di Noci Pecán: Homemade pecan pie served with vanilla gelato.

A Sweet Finish from Renaud’s

Driving back from Goleta I stopped in Santa Barbara to complete my thanksgiving finds experience to  Renaud’s Patisserie, where I picked up a slice of their pecan pie. Flaky crust, caramelized pecans, and just the right amount of sweetness made it a dessert to savor. Whether you’re dining out or planning a homemade feast, Renaud’s Thanksgiving offerings are a perfect addition to your table. I grabbed their pumpkin pie to serve at “Freindsgiving” this weekend.

Why You Should Try Local Thanksgiving Menus

As the holiday approaches, trying local Thanksgiving specials like those from Ca’Dario and Renaud’s can inspire your holiday plans. Whether you’re looking to dine out for a stress-free celebration or take home gourmet desserts to compliment your cooking, these options make it easy to enjoy the season’s best flavors. This lunch with Dario reminded me of the power of good food and shared stories to create lasting memories. I hope it inspires you to explore the local culinary treasures in our beautiful town this Thanksgiving.