Coinciding with the eight days of Hanukkah, two Valley chefs are collaborating to offer contemporary twists on traditional Jewish holiday foods.

Beginning Dec. 12 and continuing through Dec. 19, participating Valley locals and visitors will be treated to an exclusive holiday food happening.

Drew Terp, chef and co-owner of PICO at the Los Alamos General Store, and Brooke Stockwell, executive chef for K’Syrah Catering & Events in Solvang, will team up for a holiday food fest called “8 Days -- An Edible Hanukkah Collaboration.”

Chef Terp has cooked in and helmed Michelin-starred kitchens from Napa (Auberge du Soleil) to New York City (Alain Ducasse at the Essex House and Masaand barMasa) to Spain (Akelare). He opened, and served as executive chef for Las Vegas restaurants barMasa and Shaboo. With formative years and family time spent gathering inspiration for his culinary endeavors — in upstate New York and Alabama — Terp’s stays in Spain also included learning the art of charcuterie under the tutelage of the family-run company Fermin.

The foodie happening will build up to an event on the final candle night of Hanukkah on Tuesday, Dec. 19, when an eight-course dinner commences at K’Syrah Catering & Events. The dinner will feature wine pairings from some of Santa Barbara County’s Jewish winemakers.

The eight-day event commences on Tuesday evening, Dec. 12 — the night of the first Hanukkah candle — at PICO restaurant in Los Alamos. The collaborative food fest continues in Los Alamos through Sunday evening, Dec. 17. Each night of the six-day stretch at PICO, chef Terp will introduce a new Hanukkah-themed dish to be listed on a special menu, with each dish hinting at the courses destined for the final night’s seated, eight-course dinner at K’Syrah.

On Monday, Dec. 18 — the second to last night of Hanukkah — the holiday party will travel to K’Syrah Catering & Events in Solvang, where a ticketed reception will showcase eight different Hanukkah-inspired plates in a passed hors d’oeuvres format. A cash bar, offering creative craft cocktails incorporating ingredients traditionally used in Jewish holiday celebrations, will also be available.

Chef Stockwell

Raised in Lompoc, chef Stockwell’s culinary style evolved over the past dozen years, as she plied her trade in Santa Barbara and Las Vegas.

Stockwell’s culinary career began as a private chef at age 19, while still in culinary school in Santa Barbara. After working for celebrity chef Rick Moonen in Las Vegas, she returned to the Central Coast as executive chef of the Inn at Morro Bay.

Stockwell is now executive chef of K’Syrah Catering & Events of Santa Ynez Valley, where she continues to share her passion for food and the stories that coincide with the ingredients she selects.

K’Syrah Catering & Events is located at 478 4th Place, Solvang; 805-245-9564, or visit

PICO at the General Store is located at 458 Bell St., Los Alamos; 805.344.1122, or visit

Tickets for the food portion of the evening of Dec. 18 are $25 per person if purchased by Dec. 13 or $30 per person after. Tickets for the Tuesday, Dec. 19, foodie finale are $85 per person, with optional wine pairings for an additional $40 per person. For ticket information, visit


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