Dining: Esau's: a balanced breakfast
June 29, 2007
ESAU'S CAFE
507 Linden Ave., Carpinteria
684-1070
"Esau's Gnarly Burrito ($8.95) is a meat lover's perfect wave, especially since the meats come from Shalhoob's and are of the highest quality. The burrito comes stuffed with scrambled eggs, bacon, ham and Italian sausage and is topped with fresh, homemade salsa and sour cream. The Italian sausage truly completes this dish."
Alelia Parenteau, NEWS-PRESS CORRESPONDENT
Foodie Finds: A few links to local sausage makers
June 15, 2007
"Shalhoob Meat Co., 220 Gray Ave., 963-7733
Shalhoob is known for its high-quality meats, which it supplies to the public and restaurants at $2.98 a pound. At Shalhoob, you'll find varieties such as Italian pork, Italian turkey, jalape0x96o Italian, bratwurst and Cajun pork sausage. You'll also find jerky, which can be purchased online as well as in the store. And they'll do custom sausage jobs -- you tell 'em what to put in -- as long as it's at least a 15-pound order (60 links)."
Alelia Parenteau, NEWS-PRESS CORRESPONDENT
Even cops get targeted by scammers
June 11, 2006 12:00 AM
• Sniffing dog: Jane Watkins, returning from a women's regatta in Puerto Vallarta, "was aghast when the drug-sniffing dog went directly to my carry-on sailing bag" at the PV airport. "They inspected the bag immediately and when they pulled out an open bag of Shalhoob beef jerky the dog went nuts. It is the best beef jerky around, so the dog had good taste."
Barney Brantingham
THE SANTA BARBARA INDEPENDENT
Butchers to Bakers
Thursday, October 18, 2007
Butcher Shop
Shalhoob Meat Company 220 Gray Ave., 963-7733
“My grandpa Jerry started [the shop] in the place where the restaurant is now, way back in the 1970s,” said Leeandra Shalhoob, second-in-command of the operation (after her CEO dad). A friendly place where quality, fair-priced meat is sold — and cooking advice is freely shared — the Gray Avenue store is off the beaten track, but obviously revered by the denizens. “We love Santa Barbara,” said Leeandra. “It's so cool that we won.”
www.independent.com/news/2007/oct/18/butchers-bakers/
Made In Santa Barbara, 2006
What Happens in Santa Barbara, Did Not Stay Here:
Local Ideas Everyone Enjoys
Thursday, December 7, 2006
TRI-TIP
There is perhaps no more controversial county debate than where tri-tip first originated. Santa Maria does all it can to lay claim to the cut, but there's plenty of evidence that it might have been first marketed here in Santa Barbara sometime in the 1950s.
The debate is alive and well for such longtime butchers as Dave Whitefoot from Whitefoot Meat Market & Deli and John Shalhoob from Shalhoob Deli. But everyone in town bows to John's dad Jerry as the official voice on the history of meat in Santa Barbara.
According to Jerry, the ball-tip and the tri-tip were what was left over after the wholesale meat choppers took away the more desirable cuts. While the ball-tip was popular, the tri was usually ground up or made into stew. But right around the time Jerry remembers thinking that the tri-tip “was the most under-priced piece of meat on the animal,” someone barbecued it and found butchery gold.
“Throughout the years, it became more popular on the Central Coast, then it moved to Southern California,” Jerry said, “and now it's popular throughout the state. I have a house on Maui and I've even seen it over in Hawai‘i.” Due to the popularity, which extends also to Washington and Texas, it's now a more expensive piece of meat. That's supply and demand for ya, but there wouldn't be any tri-tip supply if it weren't for our county's butchers.
—Matt Kettmann
www.independent.com/news/2006/dec/07/made-in-santa-barbara/
Top Three Butcher Shops
Thursday, April 12, 2007
Shalhoob Meat Company: Since Jerry Shalhoob first opened his butcher shop in 1973, the Shalhoob name has been synonymous with great beef. The Shalhoobs supply more than 150 restaurants and sell wholesale to the public out of their Funk Zone location. They also have a restaurant, Jill's Place, 632 Santa Barbara St. Your best bet is their “freezer packs”: ready-made boxes like the East Beach that contains tri-tip, pork chops, chicken, hamburgers, and sirloin steaks. And don't forget the jerky. 220 Gray Ave., 963-7733.
www.independent.com/news/2007/apr/12/top-three-butcher-shops/
Fiesta 2006
Old Spanish Days Are Here Again
Thursday, August 3, 2006
Fiesta had its share of colorful characters, like the legendary Skip Shalhoob, known for showing up all over town on parade day on horseback, dressed like an Indian and bare-chested, Westwick said. “A hell of a horseman. Everybody in town knew him.”
But, Powers pointed out, “We don't really have characters like Shalhoob anymore.” The rest agreed. Back in the 1940s, '50s, '60s, and '70s, parade day was a time to let it all hang out, and drinking on the street was permitted.
www.independent.com/news/2006/aug/03/fiesta-2006/
