Sly'sBlog

Bring on the Fizz!

The Boothby Affair, "Summer Session" begins this month at Sly's. 
Mandy & Chris' much talked about Classic Cocktail Class is scheduled for the 3rd Saturday of each month this suumer. The first class will be June 16, and features a couple of summery fizzes - perfect drinks for a brunch at Sly's, for example. The Boothby Affair always features one of the classic cocktails from the Sly's menu, and one from the 1891 book, Cocktail Boothby's American Bar-Tender. This month? The Ramos Fizz and the Morning Glory Fizz.

The cost for the Boothby Affair class is $30, plus tax. “Tuition” includes the two featured cocktails, recipes and tips for recreating them at home, some lovely, appropriate snacks from Chef Sly. Summer Session classes will start at 2 pm, and are limited to 20 attendees. 

Reservations can be made by emailing Mandy at mandy@slysonline.com or Chris at christhebarman@slysonline.com. 
Please include the number of people in your group when emailing for a reservation. We look forward to seeing you at Sly's for another fun and educational class! 

The Boothby Affair is an ongoing series of classes at Sly’s in Carpinteria, with Summer Session happening on the third Saturday of every month. The Affair explores recipes from the 1891 book, Cocktail Boothby's American Bar-Tender, re-published through the good works of Fritz Maytag and the California Historical Society. Your guides and teachers through the pages of this landmark book are Mandy and Chris Chinn, whose classic cocktails are featured at Sly’s, and whose stewardship of the bar at Sly’s have made it a go-to spot for cocktail tradition and excellence. 

Mandy may be too modest to tell you , but in addition to being the manager at Sly’s, she is an award-winning bartender in a number of competitions. In fact, the trophy over the bar lists Mandy as the winner of the award, “The Best Bartender in Santa Barbara County”. We think they’re both pretty damn good.

You can pick up Cocktail Boothby's book at Amazon: 

http://www.amazon.com/Cocktail-Boothbys-American-Bartender-Distilling/dp/0982247338/ref=sr_1_4?ie=UTF8&qid=1338515284&sr=8-4

Bitte ein Bit!

by Mandy Chinn
When I first started tending bar about twelve years ago, the first bar I worked at had outdoor patio seating with yellow umbrellas that had “Bitte ein Bit” printed on them.  I asked the bar manager what it meant, and he said, “I dunno; those were left over from the previous owner.  I   think it’s some kinda German beer.”  I have since found out that “ein Bit” is bar slang for “one Bitburger”, and “bitte” means “please” in German. 

It is indeed “some kinda German beer”; in fact, it’s one of the premium German pilsners available in the American market as well as being the official beer of Germany’s Nurburgring, one of the most amazing racing sites in the world.  

The Nurburgring, nicknamed die grüne Hölle  - The Green Hell - is 20 kilometers of twisting and turning through the dark green forests of Germany.  It looks like something out a fairy tale, except whizzing by at 190 miles per hour -if you’ve got the nerve.  As Germany has quite a bit fewer attorneys that we do, you can actually pull out your credit card and take a high-speed lap yourself there - and relax with a Bitburger afterwards.

Bitburger is so tied to the racing world that its non-alcoholic brew (which we also carry here at Sly’s) is called Bitburger Drive.  It is one of the best non-alcoholic brews we’ve ever tasted. These folks take their beer -  as they do their driving-  seriously.  

Bitburger Pils is brewed according to the original Rheinheitsgebot - a law originated in the city of Ingolstadt in the duchy of Bavaria on 23 April 1516 - yep, that’s a long time ago. The Reinheitsgebot said that all you can make a beer with was water, barley and hops. German Purity laws, which govern all brewing in Germany, have become a little more relaxed, but not so much Bitburger - it stays true to the old style. I suspect that many more modern brews would have trouble passing muster with this law... 

The brewery was founded in 1817 and continues as the third-highest grossing brewery in all of Germany.  The Pils is their best seller, and it’s selling here at Sly’s, too.  We brought it on tap about 2 months ago, and as the weather warms, it just keeps selling better.  It’s light and crisp and refreshing, but still has amazing flavor and character.  It is the anti-C**rs, if you will.  It is relatively low in alcohol as well, clocking 4.8%, which makes it an ideal “session beer” for a lazy afternoon.  This may have led to Chef James’ favorite Bitburger slogan from when he worked in Germany “Abends Bit, Morgans Fit!”. It means, drink Bitburger at night, and you’ll be in great shape in the morning!” We can’t guarantee that, but what a great slogan.

Bitburger pairs beautifully with some of our lovely fried bites at Sly’s: the famous skinny onion rings leaping first to mind, but also fried calamari and potato skins.  It has none of the “skunkiness” which is sometimes associated with German beers-just a pleasant mildly floral aroma and a crisp finish.  So if you haven’t yet, come on down to Sly’s and try one.  Feel free to order it in the traditional way: “Bitte ein Bit”.  It’ll certainly earn you a knowing smile from the bartender.  Prost!

 

They're talking about Sly's Again

We're pleased to say that 805 Living, a beautiful lifestyle magazine covering the Central Coast, included Sly's in a lively article about great breakfasts written by Angela Pettera with exquisite photos by Gary Moss. Sad to say, there are no photos of Sly's, but we think that once you try us for a weekend breakfast, you'll see that you don't really need the photos to enjoy the breakfast.

Here's a brief quote from the article (You can view the whole thing at 805 Living at http://www.805living.com/archive.cfm ):

"Sly’s (slysonline.com) in Carpinteria serves brunch Saturdays and Sundays until 2:30 p.m. The full bar pumps out everything from cappuccinos to mimosas to the New Orleans favorite, Ramos fizz. 

It’s made by shaking together orange- flower water, citrus juices, sugar, gin, egg whites, and soda water until a creamy and fizzy brunch-appropriate beverage emerges some 12 minutes later. Sly’s breakfast and lunch menus are both available during brunch. Seafood omelets are packed with shrimp, scallops, and crab, then topped with lobster sauce. The chili- cheese omelet is made with Sly’s signature filet-mignon chili."

Thanks, Angela!

I Drink, Therefore Iamb: Mandy's new cocktail in the Independent

In the Wednesday,  Santa Barbara Independent, skilled food & beverage scribe George Yatchisin - we do enjoy his writing - asked a few local bartenders to create a poetry inspired cocktail.  The article is called, 

"I Drink, Therefore Iamb" and can be found at the Independent's web site.

Here's the best part, we think:

Bars Serve Up Verse-Inspired Cocktails for Poetry Month

"Mandy Chinn, manager and head bartender at Sly’s, went for a bit more teenaged appeal: “I chose ‘Not Waving, but Drowning’ because it was one that I memorized for a dramatic reading assignment in high school and I’ve never forgotten it. It’s so melancholy and sort of melodramatic … which the 17-year-old me totally was.” Her drink is a riff on a Negroni, “but is like its more clinically depressed cousin,” with gin, Luxardo Amaro, dry sherry, and orange bitters. Then there’s the perfectly apropos drowned orange peel at glass’s bottom."

Mandy adds that the halcyon poem may have been depressing, but the cocktail is most definitely not! It's a great combination of flavors with a grilled steak, as the amaro plays off the flavors from the hot grill. Come in and try "Not Waving but Drowning" at Sly's -- and sample Mandy's dark side.

 

Poetic Justice: Not Waving but Drowning

From Sly's Manager, Mandy Chinn:
I was contacted recently by George Yatchisin, food and drinks writer extraordinnaire for the Santa Barbara Independent, regarding a new cocktail challenge.  

April is National Poetry Month, and George wanted me to choose a poem to base a cocktail on. He knows I love a challenge like this, so the dangling carrot of more media attention was secondary to the urge to create something new. The hard part was choosing a poem. Admittedly, it's been a while since I'd set out with the express purpose of reading poetry...as a mom and restaurant manager, I don't get to read as often as I'd like. I wound up selecting a poem that I remembered from a high school English class. I memorized it for class that year, and it had always kind of stuck with me. The poem was written by a woman named Stevie Smith, and is titled "Not Waving, But Drowning". It's a short poem... only a dozen lines or so, but very sort of spooky and melancholy. The mood of it stuck with me for a much longer time than the actual text. I guess it isn't too much of a stretch to imagine a seventeen-year-old girl liking poetry that lists decidedly to the melodramatic. The imagery of someone on a beach, thinking that a loved one was waving from the ocean while actually said loved one was drowning and crying for help...good grief!  

Need a drink after all that?
So for the "Not Waving But Drowning" cocktail, I took my inspiration from an old drink of the '20s called the Negroni. (Naturally, it's on our cocktail menu at Sly's) I chose to riff on the Negroni because it's bittersweet, like the poem itself. To look at a Negroni, with it's fiery red color and sunny orange garnish, is to imagine Tuscan sunsets and lingering over cocktails on a palazzo somewhere- not the mood I was looking for. I needed something that looked a bit ominous, almost brackish. A drink that would be delicious, but rather seriously so, and not frivolous.

I kept the base spirit of gin from the Negroni, but instead of bittering the drink with beautiful red Campari, I chose to use Amaro, another bitter Italian liqueur that is dark brown and has much deeper herbal notes than Campari. Everything bitter needs a note or two of sweet, and in the Negroni, sweet Italian vermouth is used. In the "NWBD", I chose to use a wonderful Amontillado sherry. I like the "winey" notes imparted in sherry, as well as the hints of caramel. For good measure, the drink is finished with a few dashes of orange bitters.

My husband (Sly's Bar Manager, Chris Chinn) says that bitters are to cocktails as salt is to food: a means of elevating flavors that are already there. I tend to agree. As a garnish, instead of that jaunty orange slice, I've chosen to cut a swath of orange peel and place it into the chilled cocktail glass before pouring the drink in, effectively "drowning" the orange peel. Sort of a cheap shot at bringing the poem back into the cocktail, but I think it's honest. The flavors work really well together, marrying bitter and sweet with the herbaceous nature of gin and an orange finish.  

Come try Not Waving But Drowning at Sly's if you're feeling melancholy. Think of it like Joni Mitchell's "Blue" album: It'll either improve your mood or just accessorize it!

New fixed price Menu at Sly's in Carpinteria: April in Paris

We're jumping for joy to announce a new fixed price menu at Sly's 

It's "April in Paris" menu time again at Sly's. This month marks the third year that we've been serving our three-course menus of French food at Sly's in Carpinteria to (literally) thousands of happy customers. Priced at $35 for three courses, or $55 for three courses with complimentary sparkling wine and two glasses of wine, the menu represents a great deal. We're even offering 10% off on any bottle of our French wine with the purchase of a fixed price menu. It's been a lot of fun for us to "change things up" and do something a little different.

This time, our dishes are selected from Paris circa 1976 - an exciting time in Paris. The erotic photography of Helmut Newton was the rage - and director Claude Leluch shot the classic high speed Ferrari run through Paris "C'etait un Rendezvous".

'76 was the year of the Judgment of Paris, where a blind wine tasting, with an overwhelmingly French jury, selected a pair of California wines as the victors. It was the year that fresh green peppercorns, a new and exotic flavor, were fashionable on everything from duck to strawberries. (Yes. It's true). And I was there! And frankly, I was pretty much a part of none of these exciting things - I was working split shift, six days a week at the Ritz in Paris after a six day a week stint in a wonderful Charcuterie.

We've chosen a few dishes that are certainly less exotic, but undoubtedly as exciting. Starters include a choice from a silky Lobster Bisque swirled with cream, Bistro-style "hors d'oeuvres variée" with mushrooms à la greque,carrot salad and hard boiled eggs with our homemade mayonnaise or scallops served in a scallop shell with a ruffle of Duchesse potatoes. For a limited time, we'll also have our homemade Country Pâté -Pâté de Compagne- as a choice. 

Mains include, by customer request, Blanquette de Veau, a creamy, white veal stew with mushrooms and pearl onions, a succulent and seemingly forgotten classic, Salmon fillet "à la nage", simmered in a vegetable broth called a "court bouillion", with Hollandaise, and the workaday Tournedo of Beef - here, USDA prime aged Sirloin, with Sauce Bèarnaise and our homemade French fried potatoes. 

What's a meal without dessert? Well, if you have the ripened Brie de Meaux to finish with, it's still a pretty good meal! (This cheese has been making its way to Paris from Normandy since the times of the Emperor Charlemagne.) Ours came to Sly's by way of Santa Barbara's C'est Cheese.

But if dessert's your thing, we feel that the Café Liegoise, strong iced coffee, vanilla ice cream and Chantilly cream with chocolate coffee beans from Chocolat du CaliBressan here in Carpinteria, the crisp-shelled "Tart au Citron" - lemon tart, or for a $5 supplement, the Chocolate Soufflé will leave you in a most happy mood.

I have fond memories of the French restaurants I've worked in, and especially of the time I worked in Paris, way back in those dark ages around 1976. I spent time with a wonderful charcutier, M. Schlauder, then at the Ritz in Paris, and finally at Regine's club and restaurant on the Champs Elysées run by Nouvelle Cuisine pioneer, Michel Guèrard . My experiences weren't quite as "dark" as George Orwell's "Down and Out In Paris"- I had the time of my life. And I love revisiting more traditional French food. 

As much as Paris - and our world - have changed in the decades that have passed, Paris will always be Paris. We hope you'll be able to find at least a little bit of it here at Sly's.

 

New fixed price Menu at Sly's in Carpinteria starts tonight

We're please to announce a new fixed price menu at Sly's 

The World's Safest Mural

This First Friday of April in Carpinteria, at 4 pm, is the dedication for the newest mural in Carpinteria.
Plan on being there for a look at this great new addition to Carpinteria. Located across from Robitaille's Fine Candies at the intersection of Linden Avenue and Wullbrandt Way, local artist John Wullbrandt has painted a beautiful "World's Safest Beach" mural incorporating some of the natural flora and fauna of Carpinteria.
More of John's work can be seen at his web page. You can view some of the the other wonderful murals in Carpinteria at the Carpinteria Beautiful website. Come on down to the World's Safest Beach!

A Puzzle from Ovene in San Luis Obispo County

From Craig Revell, Certified Sommelier, CMS, and Sly's Sommelier:

2006 Ovene Pinot Noir “The Puzzle” from San Luis Obispo County

This wine is a new treat on our wine list at a great value! One is hard-pressed to find a nice local pinot that was had some time to mature and develop. The six years of age have allowed the complexities of the wine to shine through while the classic fruit character that dominates in youth has softened. On the nose you will find blackberry jam, blueberries, peppery spice, smoke, vanilla and clove. The wine is earthy like a French Burgundy with notes of wet rock and forest floor. The wine is supple, has a nice acid structure, and has soft tannins. The weight of the wine is on the lighter side of medium. The finish is long and the wine has a good intensity that flows from beginning to end. In a blind tasting, one may guess this to be a high quality Oregon pinot noir. The acid level of the wine makes this very versatile with our menu selections. If your group of four people is enjoying grilled salmon, BBQ ribs, grilled chicken “under a brick” and a filet pepper steak: everyone will be happy.

On Sly's terrific "Us and Them" Wine list at $35. a bottle, and by the glass at $12. A fantastic value in a local Pinot Noir that's had time to mature.

Between the Sheets: February's Boothby Affair brings even more romance to Sly's

It’s time for the February session of The Boothby Affair on Wednesday, February 8!  In honor of St. Valentine’s Day, the Chinns have planned a class focusing on romantic libations. We also wanted our loyal students to be able to take advantage of a special evening before the February 14th rush. For a perfect Valentine’s gift, bring your sweetie and avoid the Valentine’s Day crush - celebrate a few days early! (You probably should have a little extra something in reserve for the 14th, too)

This month’s class will teach how to make a proper Champagne Cocktail and explore why the bubbly goes to our heads and is inextricably linked with romance. (Amazingly for something started by a monk, right?) We will then take a trip back in time to Harry’s New York Bar in Paris and explore what was a very licentious libation in its heyday of the 30s... the Between the Sheets cocktail. Note: Your own mileage may vary.

The cost for the Boothby Affair class is $30, plus tax. “Tuition” includes the two featured cocktails, recipes and tips for recreating them at home, some lovely and romantic snacks from Chef Sly and a surprise take-home gift... we’re going to share the Valentine’s love with you!
Class begins promptly at 9 p.m. on Wednesday, February 8th, and is limited to 20 attendees. Reservations can be made by emailing Mandy at mandy@slysonline.com or Chris at christhebarman@slysonline.com. Please include the number of people in your group when emailing for a reservation. We look forward to seeing you at Sly's for a romantic time on the 8th! 

The Boothby Affair is an ongoing series of classes at Sly’s in Carpinteria, happening on the second Wednesday of every month. The Affair explores recipes from the 1891 book, Cocktail Boothby's American Bar-Tender, published by Fritz Maytag and the California Historical Society. Your guides and teachers through the pages of this landmark book are Mandy and Chris Chinn, whose classic cocktails are featured at Sly’s, and whose stewardship of the bar at Sly’s have made it a go-to spot for cocktail tradition and excellence. 

Mandy may be too modest to tell you , but in addition to being the manager at Sly’s, she is an award-winning bartender in a number of competitions. In fact, the trophy over the bar lists Mandy as the winner of the award, “The Best Bartender in Santa Barbara County”. We think they’re both pretty damn good.

Winter is here, and so is Sly's Brioche Pudding

What's better than a good old fashioned dessert like bread pudding? Well, how about brioche pudding? A lot of our customer's seem to think so - we don't do this dessert in the summer, and there's always a lot of anxious people waiting for it to return to our winter menu. Well, it's back, and as popular as ever. Lightly toasted homemade brioche, a light egg custard, creamy vanilla Chantilly cream, and perhaps best of all, hidden away in that cute little pitcher, Sly's own caramel sauce - about as good as burnt sugar can get, I would say. What's "brioche" you may ask? It's a special type of yeast raised French bread, made with eggs as a liquid, and lots of butter. I tell our servers that brioche is a French trick to see how much butter you can put in a bread. Making Sly's brioche is an 18 hour process, and we have as much butter as flour in the recipe - and that's not easy to make. When told that the French revolution had started because there was no bread, Empress Marie Antoinette did not, as has often been said in translation, say "Let them eat cake". What she really said was apparently, "Let them eat brioche" Good advice to this day, I would think. Come try our winter special warm brioche pudding with caramel sauce at Sly's soon.

image by ashley renée

The Cuisine of the South West of France

 Celebrating La Cuisine du Languedoc Roussillon   The South West of France

 

Sly's current fixed-price menu features the food of the Languedoc Rouissillon area of France, to the south, and to the west of Provence. It's a rugged area with a Catalan history, and offers an interesting cuisine. As always, our menu features three choices for each of three courses of menu selections from the rich tradition of the area.

This is the land of cassoulet, the rich stew of white beans with sausages and duck confit, so we've included that wonderful dish at an $8. supplement.

 

First Courses

Mussels “aux Jambon de Pays”

Mussels steamed in white wine with raw country ham
-or- Salade de Betteraves et Cresson - Beets & Watercress with Mustard Dressing 

-or- Salade de Frisée “au chapon”

The traditional salad with a cassoulet, tender curly endive with a sturdy garlic crouton.

Main Courses

Grilled Trout Fillet with Almonds, Pilaf Rice

-or- Breast of Chicken with dried Figs in Banyuls, Pilaf Rice

-or- “Drunken” Roast Lamb with Red Wine, Carrots, Onions, Olives & Garlics,Pilaf Rice

Our Little Cassoulet   supplement $8. local white beans, homemade sausages & duck confit

Desserts

Vanilla Ice Cream with Pruneaux a l’Armagnac
-or- “Bras de Gitan” rum cake with oranges 

-or- a truly greatVanilla Flan

-or- Cheese Plate of Roquefort with Butter
From C'est Cheese

$35. per person, plus tip and tax. 55. per person with two glasses of wine.

Next Menu: The Cuisine of the Jura & the Alpes

What wine would you have with turkey?

Here are some wine recommendation and descriptions for Thanksgiving dinner from Craig Revell, Sly's Sommelier. As you may have noticed on Craig's suit coat lapel, Craig has recently earned his coveted Certified Sommelier pin from the Court of the Master Sommelier. We do mean "earned" too, because that little pin represents a huge amount of study and test time. Coupled with all of Craig's years of experience as a dining room professional and his passion for wine, we've come to the conclusion that Craig pretty well knows what he's talking about when it comes to wine and wine recommendations. So, we're happy to share Craig's thoughts here for your Thanksgiving holiday enjoyment.

For those of you picking up one of Sly's Thanksgiving Dinners, remember that we offer 10% off all wines by the bottle from our list with your Thanksgiving Dinner. And if you missed out getting a Thanksgiving dinner from Sly's, remember that Craig is available for advice when you are dining, too.

Amazing White Wines to go with Thanksgiving Dinner

Vidal Fleury Cotes de Rhone blanc 2009

This fragrant wine is 100% Viognier and has a fun floral nose, medium body, and mild viscosity, typical of Viognier. With zesty acid, pleasant minerality, and notes of peach, fuji apple and grapefruit, this wine will pair nicely with your Thanksgiving dinner. It's on our list for $29 per bottle.

Clairborne and Churchill Reisling 2006

Made by a premier producer of Alsatian style whites in CA. We are lucky to offer the '06 vintage of their Riesling. The wine has evolved nicely, softening its acid structure while enhancing its character. "Elegant" and "full of finesse" describe this wine that has notes of white peach and kaffir lime. On Sly's list at $35.

Rusack Santa Maria Valley Reserve 2009

The Rusack Reserve Chardonnay from Santa Maria is a gem of a local Chardonnay. Balance comes to mind with the fruit, acid and oak combining seamlessly. Toasty vanilla comes out beautifully without the wine being overdone in any way. Craig doesn't always agree with wine reviewer Robert Parker, but Parker gave this 90+ points. $54.

Chateau Pouilly Cuvée 1551, Pouilly-Fuissé, 2006

For the Francophiles in our midst, we have a wonderful expression of Chardonnay that will fit on your Thanksgiving day table. The '06 Chateau Pouilly Cuvée 1551 has soften up nicely over the past five years and will complement a variety of food with its fruit and minerality. $58.

Chateau la Nerthe, Châteauneuf du Pâpe blanc, 2009

This white Chateuneuf du Pape is both great and different. Chateau la Nerthe is the oldest estate bottling winery in the Chateauneuf du Pape region of the Rhone Valley - the estate dates back the 18th century. This blend of Grenache blanc, Rousanne, Clairette, and Bourbolenc is guaranteed to be a crowd (and mouth!) pleaser. Full bodied with layers and layers of complexity, this wine will wow you and your guests. $75.

Some really great Reds for that Noble Bird

Juliénas "La Trinquee", George Duboeuf 2009

Beaujolais is not all unexciting Beaujolais Noveau. Juliénas is one of the ten cru Beaujolais appelations and Duboeuf is one of the most reputed producers. This wine grape is Gamay, and has a nice medium body and soft tannins. It has character and will not overwhelm your turkey or mashed potatoes with gravy. On the list at Sly's for only $29.

Margerum M5 2008 Doug Margerum, one of the founders and proprietors of The Wine Cask restaurant in Santa Barbara, has been making some outstanding wines locally. This blend of the classic five red grapes (hence the name M5) from the southern part of the Rhone Valley has fun balance of fruit, acid, earth and tannins. $47.

Gigondas "les Racines", Domaine Les Pallieres 2008

Made in a region in the southern Rhone Valley that dominates with Grenache. This version from Domaine Les Pallieres blend somehow strikes a pleasing balance between violets, dark fruit and compost tea on the nose. The wine has lots of character and not too much tannins or acid. $54.

Melville Estate, PInot Noir 2009

For a local crowd-pleasing Pinot Noir, we have a good one from the Melville estate. Vibrant fruit, complex earthiness, and a bit of smokiness make this a nice selection that will not overwhelm any of your bites of delicious roast turkey. $60.

Chambolle Musigny, "Les Charmes", Premier Cru  Alex Gambal 2006

Crème de la crème of French Pinots Noir, our Premier Cru Chambolle Musigny from Alex Gambal is super. It combines elegance from floral and subtle fruit aspects with structure from soft tannins and acid. If you want to be most happy on Thanksgiving day, serve this to yourself and your closest loved ones. If you are slick, you can pour a different (more affordable?) red for your annoying mother-in-law without sharing. On Sly's list at $90.

SOLD OUT Only Ten Turkey Dinners Left for Thanksgiving To Go at Sly's

 Sorry, Sold Out!

Again this year Sly's is offering a complete traditional Thanksgiving Dinner, prepared at Sly’s and ready for you to carry-out. 

The ready-to-serve menu (portions for about 8 people) includes:

• Roasted Butternut Squash Soup (two quarts)

• A Certified Organic Range Grown Turkey, 14 to 16 pounds

Prepared the best way we know how: brined, seasoned with fresh sage and butter, and slow roasted to perfection, ready for you to carve. (We don't care if you say you did it!)

• Traditional sage and onion stuffing made from our home-made bread

• Our mashed potatoes (two quarts)

• Our Turkey Giblet Gravy (two quarts)

• Homemade Cranberry Orange Relish (1 pint)

• fresh Blue Lake Green Beans with Shallots (1 quart)

• fresh Brussels Sprouts (1 quart)

• Rye Raisin Rolls & homemade Parker House Rolls

• 8 portions of our Warm Apple Crisp

We’re available to schedule the pickup time for your family’s dinner at any time between 2:00 pm and 5:00 pm. When you arrive at Sly’s, your dinner will be conveniently packaged and ready to take home to the waiting family. 

Your kitchen suffers a lot less wear and tear – and so does the cook! You get a high quality meal from Sly’s. If it’s a family tradition to make Great Aunt Martha’s Candied Yam, well, you’ll have a whole lot more time to do that; and much more time to relax and enjoy the holiday without slaving over a hot stove.  

Our full list of great Californian and French wines is available at a special discount of 25% off with your Thanksgiving Dinner to go along with free advice from our Manager Mandy, or Sommelier Craig as to what goes best with your dinner. If you’d like to have a cocktail when you come to pick up the meal, well, our full bar will be at your service. 

Relax a little, enjoy the day, and we won’t say anything. 

The complete dinner for eight is priced at $225. plus tax

Please reserve ahead, as we can only produce a limited quantity of dinners. 

 

New! Sly's Gift Cards on line with Google Checkout



We're pleased to announce that you can now buy those ever-popular Sly's Gift Cards on line using Google Checkout. We think that Sly's GIft Cards are the perfect gift for most any occasion

 - you can introduce a friend to Sly's, 

 - share your enthusiasm for great hand-shaken cocktails at the Sly's Bar

 - reward a friend for helping you out when you really needed it

 - solve those really difficult holiday gift problems with a Sly's card

 - treat a colleague to Happy Hour, surprise a friend with a dinner

  ... or perhaps even lure someone to the wilds of Carpinteria, for the very first time. 

We'll ship your gift card out free via USPS First Class Mail as soon as possible. 

 We'll also include a small copy of our Lunch, Weekend Brunch, Dinner and Cocktail Menus 

- if you'd like us to include a wine list, please put it in the comments.

Visit slysonline.com to see more about Sly's, or just click to go direct to Sly's gift cards.

You can sign up here if you need a Google Checkout account. Google Checkout is one of the quickest, safest, and most secure ways to buy things on the web, and it takes just a few minutes to sign up.