Supporting Local: How Bitemesb Grew from a Passion Project to a Foodie Hub

During the uncertainty of the COVID-19 pandemic, many small businesses struggled to stay afloat, and local restaurants in Santa Barbara were no exception. That’s where Bitemesb came in—a passion project turned community connector.

Its creator, a lifelong Santa Barbara native, found herself deeply invested in helping these businesses weather the storm. With a background shaped by her father, a small business owner, she understood the long hours, dedication, and challenges of keeping a business going.

“Seeing restaurants and small businesses struggle during COVID really bothered me. Many were offering family meals and curbside pickup, but there wasn’t a central place to find out what they were offering or even their hours of operation. So, I started Bitemesb to help share that information. I reposted businesses’ updates daily to give that real-time feel.”

This mission quickly resonated with the community. In a town that thrives on its close-knit nature, Bitemesb became a one-stop hub for locals looking to support their favorite eateries and explore new ones.

A Native’s Love for Santa Barbara’s Expanding Food Scene

Growing up in Santa Barbara, she witnessed firsthand the city’s culinary evolution. “We’ve always had great wine and some local favorite spots, but the diversity of food options wasn’t really there when I was a kid. Now, the range of restaurants excites me. I get SO excited when a new spot opens and offers something unique—it really fuels my passion for food.”

That passion is evident in her Instagram feed, where every weekend is a culinary adventure. “Ask my husband, every weekend revolves around where we’re going to eat,” she laughs. Her love for food and wine isn’t just a hobby, but a way of life. Living in a region renowned for its seasonal produce, shellfish, and grass-fed beef, she seeks out restaurants that incorporate local ingredients into their menus.

“I’m always looking for places that use local products. Santa Barbara’s climate produces incredible seasonal produce, and I love seeing that reflected in what I eat.”

The Blog: A Labor of Love

Though she works full-time in fundraising and events, Bitemesb has remained a consistent outlet for her passion. “It’s not a science—I post when I can, and it’s definitely not always balanced. But I wouldn’t trade it for anything. It’s been such a rewarding passion project, especially because of the community connections I’ve made. I’ve met so many new people through Bitemesb.”

With a focus on locally owned spots, Bitemesb is more than just a food blog; it’s a love letter to the people who invest in the community by opening restaurants and small businesses. “There’s no strict criteria for the places I feature, but I do emphasize local ownership. I want to support the people who make this town special.”

As for staying current with trends in Santa Barbara’s vibrant foodie scene, she stays in the know by following local businesses, reading articles, and collaborating with food industry insiders. She also keeps an open dialogue with her followers, encouraging them to share their favorite spots and recommendations. “I love it when people DM me with ideas or places I haven’t featured—it helps spread the love.”

Personal Connection: Cooking as Therapy

While Bitemesb is primarily focused on showcasing local businesses, her own love for cooking and baking is a huge part of her life. “Cooking during the week is a way for me to unwind. I like experimenting with flavors and trying new things, especially after tasting something at a restaurant.”

Living in Santa Barbara, with its near-daily farmers markets, provides her with endless inspiration. She’s a huge fan of Mexican cuisine, often making tacos or other dishes that reflect the flavors she grew up with. But her kitchen is a place of exploration. “Nothing in my home is constant. I love trying new things, and not all of them are winners. Sometimes we pivot and order pizza.”

Though she hasn’t yet explored sharing her own recipes on Bitemesb, the idea excites her. “The blog started as a way to share what others are doing, but I’m evolving. I love the idea of eventually sharing my own recipes.”

Her favorite dishes to make? A new baby turkey chili, seasonal galettes, and seeded crackers, to name a few. “I love creating dishes based on what I find at the farmers market. We’re lucky to be a DINK household right now, so I have time to explore and create. But hey, if it doesn’t turn out? There’s always pizza!”

Looking Ahead

As Bitemesb continues to evolve, it’s clear that her passion for Santa Barbara’s food scene and her love for community remain at the heart of everything she does. Whether she’s featuring a beloved local restaurant or experimenting with new recipes in her kitchen, her focus is always on celebrating the unique flavors and people that make Santa Barbara such a special place to live and eat.

Here is my recipe inspired by my interview and one of BitemeSB recent instagrams posts.

Goat Cheese & Habanero Jam Flatbread with Arugula and Prosciutto

Ingredients:

1 store-bought or homemade flatbread
4 oz goat cheese, crumbled
2 tbsp habanero jam (adjust for spice level)
1 cup fresh arugula
3-4 slices of prosciutto
1 small red onion, thinly sliced
1 tbsp olive oil
1 tsp balsamic glaze (optional, for drizzling)
Salt and pepper to taste
Fresh lemon juice (optional, for arugula dressing)

Instructions:

Preheat the oven to 400°F (200°C). If using store-bought flatbread, you can crisp it up by baking for about 3-5 minutes. For homemade flatbread, follow your recipe’s instructions.
Prepare the base: Spread the habanero jam evenly over the flatbread as a base layer.
Add the goat cheese: Sprinkle the crumbled goat cheese generously over the jam, making sure it’s evenly distributed.
Add toppings: Scatter thinly sliced red onions over the top, followed by the prosciutto slices.
Bake: Place the flatbread in the oven and bake for about 10-12 minutes, or until the goat cheese is slightly melted and the flatbread is crispy.
Prepare the arugula topping: While the flatbread is baking, toss the arugula with a drizzle of olive oil, a squeeze of fresh lemon juice (optional), and a pinch of salt and pepper to taste.
Assemble: Remove the flatbread from the oven and immediately top it with the fresh arugula. Drizzle lightly with balsamic glaze if you want a touch of sweetness to balance the spice.
Serve: Slice the flatbread and serve warm, enjoying the combination of creamy goat cheese, spicy-sweet jam, salty prosciutto, and fresh, peppery arugula.