The Club doesn’t serve a club sandwich — the atavistic, multi-bread-layered favorite of our forefathers — and that’s a huge hint about what’s up at UCSB’s recently renovated on-campus restaurant/hotel/conference facility.
Formerly known as the Faculty Club (note today’s more inclusive name), the new menu, which is available to the public at lunch, proudly explains: “The Dining Room at the Club & Guest House is committed to procuring local and organic product whenever possible, and promoting sustainability and environmentally friendly practices at UCSB.” So while you can still get garlic herb fries on the side (thank you, carb gods), the main might be a red lentil falafel with avocado-almond-cilantro sauce, pickled cucumber, and feta.
Veggies are very much on the mind of Chef Dusty Cooper, who oversees The Club, which also offers breakfast for overnight guests and catering, with dinner and even weddings on the way. “Vegetarian food is no longer a plate of steamed vegetables,” explained Cooper, who quickly points out that she’s been reading a lot of the vegan magazine Thrive. “I’ve taken a little more time with the vegetarian option. It’s important — it pushes you as a chef. It’s easy to take a terrific steak and add something to it, but to take an eggplant steak and develop a delicious dish is trickier.” (Meat eaters, rest easy — there are fish, pork, chicken, and beef options to enjoy, as well.)