Praise and observations about Suzanne Goin‘s cuisine often include commentary on its stark simplicity and its Mediterranean roots.  In this style, the quality of ingredients really, really matters. She has been a top California chef for over two decades, with cookbooks and the well-known restaurants A.O.C. in L.A., followed by Lucques, Tavern, The Larders and The Hungry Cat (stylishly understated restaurants she co-owns with her husband, Chef David Lentz’s. in Hollywood, Santa Monica and Santa Barbara).  At the Santa Barbara Food and Wine Festival, held at lucious, cliff-side Bacara resort, Suzanne and David were surrounded by quality purveyors of food and wine from California’s thirsty but still-fertile central coast. Organic farmers articulated the many reasons their ethos is relevant to today’s food world, but more importantly, tomorrow’s. Vintners and artisan bakers alike celebrated the legacy of the late Julia Child in her hometown. Notable cookbook authors including Anne Willan, Dorie Greenspan, Virginia Willis, and Arthur Von Wiesenberger held court on their respective topics: food, wine, food, wine, food, wine.  If there are other important topics in the world (doubtful), they are forgotten in this company.