THE LARK PRESENTS SUMMER JAMS COCKTAILS WITH CHAPALA FARMS

Dan Russo Introduces a Cocktail Trend from Buffalo and
Partners with Chapala Farms to Create New Summer Drinks
with Locally Distilled Spirits and Jam

Following a visit to a family wedding in Buffalo, Acme Operations Manager Dan Russo (The Lark, Lucky Penny, Les Marchands and the Santa Barbara Wine Collective) discovered Jam Cocktails, conceived at Ballyhoo, a popular Buffalo bar owned by Tim Stevens and managed by his nephew, Frank Pusateri. Russo was inspired to bring the concept to The Lark’s beverage program and teamed with Decaris and Banks of Chapala Farms to design distinctive summer cocktails made exclusively with local spirits – Cutler’s Artisan Spirits, Ventura Spirits and Ascendant Spirits – and a rotating menu of Chapala Farm’s premier jams and marmalades.

Russo states, “The flavors from the jams produce a subtle sweetness and tartness that is different from muddling fruits and other methods. And when combined with our Central Coast spirits they make a great summer cocktail.” All Summer Jam cocktails are priced at $11.

SUMMER JAMS AT THE LARK
(sample selections, menu subject to change with seasonal harvests)

CUTLER STAGECOACH WHISKEY | 11
quince jam

WILDER GIN | 11
nectarine jam

STAR GHOST CHILI VODKA | 11
plum jam

Available now and runs through Labor Day
5 p.m. until closing

The Lark
131 Anacapa Street, Santa Barbara, CA 93101
805.284.0370

ABOUT THE LARK:
The Lark pays homage to the history of California train travel and tributes the treasured and long gone Santa Barbara Fish Market. Built in the 1920’s, the original commercial fish processing plant shipped their seafood products throughout the state by rail. With an imaginative yet approachable menu created by the gifted Jason Paluska, The Lark celebrates everything found around Santa Barbara County – wineries, farms, ocean and natural beauty. The stunning design strives to connect to the past and the future, using discovered objects from the past and blending them with modern, urban and industrial materials to spectacular effect.

ABOUT CHAPALA FARMS:
Jason Banks and Michelle Decaris, born and raised in Santa Barbara, met in the spring of 2008 and moved together to a house on Chapala Street with a generous yard, perfectly suited for a vegetable garden. Chapala Farms, an urban backyard farm, was born. Over the course of the next few years raised beds were built, chickens and ducks found a home and a beehive was adopted. They began making jam from their surplus of crops and were invited to join the monthly artisan market at the local Williams Sonoma store. With the passing of the Cottage Food Law in California, they officially launched Chapala Farms. Their line of jams, jellies and marmalades is produced with ingredients sourced from local farmers markets. Pomona’s Pectin, a citrus-based pectin, is used which allows the adjustment of sweetener depending on the ripeness of the fruit.

Jason is a chef who has worked locally as well as throughout the country. Michelle has a background in retail sales, merchandising and accounting. Jason develops the recipes and creates the products; Michelle handles sourcing, sales and social media.

Contact 

Jannis Swerman
Jannis Swerman & Company
818.789.7747, 323.646.7981
jannis.swerman@gmail.com