805 Living November 2022

Design

is how you winter.

PILE ON THE MOMENTS

Yosemite sparkles in winter like a snow globe come to life. Just two miles from Yosemite National Park, you can enjoy snowshoeing, cross-country skiing, ice skating and sledding at Tenaya at Yosemite. Then visit our luxurious spa and warm up by the firepits at our AAA Four Diamond resort, Explorer Cabins or cottages.

1Embrace the beauty of winter in the Sierras with Yosemite 360 Tours, and take a guided tour right into Yosemite National Park.

If your dog has never experienced snow, Tenaya at Yosemite can introduce them. Book a petfriendly room for your other BFF.

February sunsets at Horsetail Fall in Yosemite Valley create a firefall illusion that looks like a Hollywood special effect come to life.

VisitTenaya.com | (888) 514-2167

By Joan Tapper Photographs by Richard Fusillo

FAMILY OWNED & OPERATED STAPLES FOR SANTA BARBARA LIVING THANK YOU TO OUR COMMUNITY FOR YOUR SUPPORT FOR NEARLY 50 YEARS wendyfoster.com | pierrelafond.com | shopupstairs.com

FAMILY OWNED & OPERATED STAPLES FOR SANTA BARBARA LIVING THANK YOU TO OUR COMMUNITY FOR YOUR SUPPORT FOR NEARLY 50 YEARS wendyfoster.com | pierrelafond.com | shopupstairs.com

Departments

Pulse

805

By Nancy Ransohoff and Erin Rottman

SPECIAL :

805 Living Dishing

Out for Charity

A Taste for Philanthropy

for ways to show the 805 some love? Thirty-one

eateries make it easy —and oh, so delicious.

WINE: Not Time

with

Gabe Saglie

By Greg Clarke

With the latest tools, it’s

than ever.

Jennie Nunn

STYLE: Second Skin

cool and stay warm

in a supple

leather-inspired jacket.

By Frances Ryan

Erin Rottman

In

Heidi Dvorak

Jaime Lewis Produced by Carmen Juarez-Leiva

Neat Seats

the

that bring a

to the table.

Frances Ryan

Sherwood Cares

Ynez

has a

by its wine

location.

By Nancy Ransohoff Photographs by Carter Hiyama

Visit

the

FOOD: Fruit of the

to

by

Jaime Lewis

in the 805.

Joan Tapper

digital version of 805 Living

and tablet-compatible, it’s also on issuu.com).

in to our free Spotify playlists (keyword: 805 Living) and

Living Eats podcasts available on Apple, Google, and Spotify

805 Living Eats).

an 805 Living Insider! Sign up to receive “The Insider,”

free mid-month newsletter that provides additional suggestions for local events and activities, last-minute getaway

and little extras—like food and wine tips—to help you get through the month. Insiders will also receive special offers, contest news, event invitations, and more. Subscribe at 805living.com.

Luxury Living

TSG Interior Design loves the creative process, collaborating with clients and coordinating many of the little details one never thought existed. We believe the “sofa” is the heart of a room , and we put our heart into everything we do. Make an appointment to visit us soon. We’ll keep the candy bowl full.

The Sofa Guy and its TSG interior design team design and build custom furniture (pictured above) and source unique pieces including lighting, rugs, and accessories to deliver the ultimate living spaces.

Sofa ...end

“Start

May I Be of Service?

WHILE PRODUCING THE THANKSGIVING FEATURE (page 70) with consulting editor Anthony Head, I became curious as to whether or not the days of the kitchen champion— the person who does 80 to 90 percent of the cooking for the holidays—are numbered, or at least fading away. I don’t have an answer, but I think a lot of us grew up knowing someone like this (we often called her “Mom”), and that person might even be you, dear reader.

It’s obviously common for others to pitch in by bringing a prepared dish, but feeding the family can be so important to the kitchen champion that they often begin planning next year’s menu before this year’s pumpkin pie is served.

How does this track back to the wonderful wisdom of Dr. King? Oprah Winfrey recently posted a video explaining why that is one of her all-time favorite quotes. “If you shift to a life of service, everything immediately changes,” Winfrey said. “If you shift the paradigm to, ‘How do I use who I am and what I have in service to something greater than myself,’ everything changes.”

I couldn’t agree more—and cooking for someone is one of the most important forms of service I can think of. It seems these days the truly meaningful aspect of the holiday—to come together in shared gratitude—allows for as much togetherness while preparing dinner as there is while enjoying it.

I’d like to think that having more cooks in the kitchen at Thanksgiving (or anytime) is somehow part of this growing desire to be of service. In every issue of 805 Living, we feature people and organizations committed to serving others; the giving spirit that permeates this region is one of the things that makes it so special and this—our annual Giving Back issue—is our way of celebrating that spirit.

One example is Joan Tapper’s story (page 76), which features a trio of local nonprofits focusing on food and nutrition. Readers can also find different opportunities to give back by looking through our Giving Counts special advertising section (page 92).

And then there is our annual Dishing It Out for Charity challenge. Now in its seventh year (and the fourth year that Montecito Bank & Trust has been its presenting sponsor), this program is an opportunity for you to take part in local philanthropy by ordering selected restaurant dishes while dining at certain 805-area eateries, with proceeds going to many different charities. To date we’ve raised $127,126, and this year 31 restaurants have signed on to lend support to 23 different nonprofits. Turn to page 57 for a list of participating restaurants.

Have a very happy Thanksgiving!

“Not everyone can be famous, but everyone can be great because greatness is determined by service.”

—Dr. Martin Luther King, Jr.

Putting your values to work for

Everything we do revolves around you. In fact, we’re committed to advancing equality, celebrating diversity, and doing all we can to shape a more connected world. With your values and our experience, we can create a holistic plan that’s uniquely positioned for your success.

Scott P. Hansen Senior Vice President, Regional Managing Director 805-777-8375 • scott.p.hansen@wellsfargo.com

Wells Fargo Wealth Management 2829 Townsgate Rd., Fl. 2, Westlake Village, CA 91361 805-777-8375

Wells Fargo Wealth Management 118 E. Carrillo St., Santa Barbara, CA 93101 805-564-2876 wellsfargoprivatebank.com

EDITOR IN CHIEF, PUBLISHER, & CEO Lynne Andujar edit@805living.com

CREATIVE DIRECTOR Bernard Scharf

DESIGNER Sophie Patenaude

CONTRIBUTING EDITORS Heidi Dvorak, Jennie Nunn (Shopping), Erin Rottman (Travel), Frances Ryan (Fashion, Interior Design)

CONTRIBUTING ILLUSTRATOR Greg Clarke

CONTRIBUTING PHOTOGRAPHERS Richard Fusillo, Gary Moss

EXECUTIVE EDITOR Kathy Tomlinson

PHOTO EDITOR Gary Moss photo@805living.com

CONTRIBUTING WRITERS Victoria Woodard Harvey, Jaime Lewis, Nancy Ransohoff, Gabe Saglie, Joan Tapper

RESEARCH EDITOR Tajinder Rehal

CONSULTING EDITOR Anthony Head

ASSOCIATE PUBLISHER

Jennifer S. Vogelbach

Fashion, fine jewelry, home furnishings and design, insurance, mortgage, real estate jennifer@805living.com, 818-427-3496

ADVERTISING SALES REPRESENTATIVES

Diane Dreyer

Santa Barbara County wineries diane@805living.com, 818-879-3951

Amra Neal

Architects, attorneys, automotive, beauty, dining, education, entertainment, financial/banking, fitness, food and beverage, health, home builders, landscape, nonprofit organizations, senior living, travel amra@805living.com, 310-924-2631

ALL OTHER ADVERTISING QUERIES jennifer@805living.com , 818-427-3496

ADVERTISING DESIGN & PRODUCTION Sophie Patenaude, sophie@805living.com

OPERATIONS MANAGER Carmen Juarez-Leiva

ACCOUNTING Lori Kantor, lori@805living.com

LLC. 3717 E. Thousand Oaks Blvd., Westlake Village, CA 91362

© 2022 3Digit Media, LLC. All rights reserved. 805 Living is a registered trademark. All rights reserved.

805 Living content may not be used or reproduced or transmitted in any form or by any means, including photocopy, without the express written permission of the publisher. 805 Living is not responsible for loss of or damage to unsolicited manuscripts, unsolicited artwork, or any other unsolicited material. Unsolicited material will not be returned. 3Digit Media, LLC, and its affiliates, contributors, writers, editors, and publisher accept no responsibility for errors or omissions with information and/or advertisements contained herein. 3Digit Media’s liability in the event of an error is limited to a printed correction. 3Digit Media does not assume liability for products or services advertised herein and assumes no responsibility for claims made by the advertisers.

SUBSCRIPTIONS

To subscribe to 805 Living, please visit 805living.com.

Your domestic subscription includes 10 issues of 805 Living for $25.95. If you have a question about your subscription write to Circulation Department, 805 Living, 3717 E. Thousand Oaks Blvd., Westlake Village, CA 91362; or reach us via email at circulation@805living.com.

We Do More

Our Agents do more than sell homes. They are also active members in our community. They teach, coach, volunteer, fundraise, and preside as board members on an extensive list of non-profits and community businesses. These are just a few of the many community organizations with which our Agents are actively involved.

AIDS Research Alliance

Alzheimer’s Association and PanCAN

American Heart Association

American Red Cross Assistance League of Santa Barbara

Built Green Santa Barbara CADA

CADS Pacific CALM

Carpinteria Bluff Preserve

City of Santa Barbara Airport Commission Community Environmental Council

Direct Relief International

Deckers Art of Kindness Finance Council Mission Santa Ynez

Food Bank of Santa Barbara

Foster Care Interest Group of Santa Barbara

Goleta Boys & Girls Club

Green Building Alliance

Hospitality Group at Old Mission Santa Ines

Mental Wellness Center

MLS Committee

Montecito Rotary

Montecito Trails Foundation

Montecito Motor Classic

Museum of Natural History

Music Academy of the West National Charity League Inc., SYVC Our Lady of Mount Carmel Church Pacific Pride Foundation Pancreatic Cancer Action Network

Reef and Run

San Marcos High School Alumni Association

San Marcos High School Booster Club

Santa Barbara Athletic Round Table

Santa Barbara Half Marathon

Santa Barbara Museum of Art

Santa Barbara Real Estate Professionals

Santa Barbara Scholarship Foundation

Santa Barbara Special Olympics

Santa Ynez Historical Museum

Teddy Bear Cancer Foundation

The Community Counseling & Education Center

Transition House

United Boys & Girls Club

United Way

Word and Life Community

Shannon M.

Behind the Scenes

YELP

Jennie Nunn

“I’m extremely grateful for my family, close friends, and good health,” says shopping editor Jennie Nunn (Finds Style, page 44).

“I am grateful for this life—one in which I can breathe in the sur rounding air and be in the company of loved ones—as well as for the many encounters and experiences that I can learn from and cherish,” says contributing photographer Richard Fusillo (“More Than Mere Sustenance,” page 76), pictured here with son Oliver.

Sophie Patenaude

“I have been lucky to have found a better balance to the most important aspects of my life,” says designer Sophie Patenaude, “close family and friends, passion for dance, and fulfilling work— and taking the time to practice gratitude every day.”

Sustainable BambooRattan

The harvest season prompts us to pause and give thanks. Our featured contributors express their sentiments about what they’re grateful for this year.

Richard Fusillo

Behind the Scenes

Our featured experts tell us what they’re thankful for this year.

“A career doing what I love every day and the opportunity to contribute to the community.”

—Robin Goldstein  (“Simply Sophisticated,” page 70) owner Private Chef Robin Ojai privatechefrobin.com

“My Hotel Californian family. We persevered through a tough couple years as a team.”

—Travis Watson (“Simply Sophisticated,” page 70) executive chef Hotel Californian Santa Barbara hotelcalifornian.com

“An engaged community, blossoming partnerships and collaborations, family and friends, and delicious locally grown food.”

—Emma Malina (“More Than Mere Sustenance,” page 76) board vice chair and team leader on programs and partnerships Rooted Santa Barbara County   rootedsbc.org

“The gifts life has revealed to me over my 65 years.”

—Karen Meier (“More Than Mere Sustenance,” page 76) executive director Upside of Downs owner, farmer Mulberry Lane Farm instructor, manager Up on the Farm Somis upsideofdowns.org

Cliff Haven

ulse

FROM CLOTHING LINES TO GRAPEVINES

A new label arises from the The San Miguel District: High Camp Wines.

After trading in her Los Angeles clothing boutique on Melrose Avenue for a partnership in a 75-acre vineyard above Paso Robles, Megan Mouren, along with her family and her fiancé, Spencer Rawles, has introduced High Camp Wines (highcampwines.com) in San Miguel. Mouren, who says that she learns something about farming and winemaking every day and works 16-hour days during harvest season, >

adds that it all feels right, given that her grandfather used to run cattle in the area and dreamed of farming vines. She and her partners grow 11 different varietals, including sangiovese and lagrein. They sell about 90 percent of their harvest and keep 10 percent to make their own wine. “It’s just super-rewarding when you’re working your butt off and you actually get to have something tangible to share with people,” Mouren says. “There’s nothing better than that.” She also enjoys sharing wine in the tasting room and giving private vineyard tours, which can be arranged via telephone in advance. —Erin Rottman

SWEETS WITH A DIFFERENT BEAT

You can feel good about indulging in these sweet treats. Based in Ojai, Beato Chocolates (beatochocolates.com) is an artisan chocolatier inspired by the late Beatrice “Beato” Wood, an artist and ceramist who resided in Ojai for the last 50 years of her life. Known as the Mama of Dada, the early 20th-century avant-garde movement, Wood lived to be 105 years old and attributed her longevity to “art books, chocolate, and young men.”

Company founders Lisa Casoni and Heather Stobo incorporate Wood’s artwork into the fair-trade chocolate line’s cheeky packaging. A holiday offering debuting this month is a confection dubbed Whoops, a malt ball swathed in peppermint-flavored dark chocolate and studded with crushed peppermint. “Whoops are our Dadaist take on the childhood favorite candy, Whoppers,” say Casoni and Stobo. “Inspired by Beatrice Wood and all the Dadaists who rejected traditional aesthetics, our malt balls aren’t perfectly round, but they are delicious.”

A portion of all proceeds goes to the Beatrice Wood Center for the Arts. Chocolates are available online and at Porch Gallery in Ojai. —Nancy Ransohoff

Whoops, the newest confection in the adult-themed Beato Chocolates line, debuts this month.

TO MARKET, TO MARKET

The market component of the Montesano Market & Deli (montesanomarket.com) is now open in Montecito, joining the deli, its next-door sister business, which debuted in April. The duo is owned by restaurateur Gene Montesano and Leslee Russell, who is also general manager of Tre Lune, one of Montesano’s nearby restaurants.

“Our friendly neighborhood market offers a unique selection of Italian fine foods and specialty kitchen items,” says Russell, “and hand-selected beer and wine offerings will be available soon.”

Shelves in the bright, airy space are stocked with imported Italian products, including canned and jarred tomatoes, sauces, pasta, risotto, olive oil, vinegar, chocolate, and cookies. Cheese and cured meats from the refrigerated case are perfect with a loaf of bread, baked daily at D’Angelo Bakery, one of Montesano’s Santa Barbara establishments. Indoor and outdoor seating is available for guests who choose to partake on-site.

—N.R.

continued)

Megan Mouren and fiancé Spencer Rawles’ first releases include a flowery albarino and a fruity rosé.

TUNE

Winter solstice, the day with the shortest period of daylight, marks a time of festivals around the world, and the Thousand Oaks–based New West Symphony is joining in with its Winterfest (newwestsymphony. org, $75; families receive 10 percent off of a four-ticket purchase with code FAMILY).

“Virtually every culture’s holiday traditions stem from the winter solstice,” says Michael Christie, New West Symphony’s artistic and music director. “The fact that music is such a vital part of each of these traditions signals to me that there’s an opportunity for us to acknowledge how everybody celebrates this really important time of the year.”

Set for December 3 at the Bank of America Performing Arts Center, Winterfest will feature food from around the world, a hot chocolate bar and gingerbread dessert table, cocktails and carolers, and special guest, Santa Claus. The Winter Spectacular concert immediately follows with performances by recording artist and Broadway actor Sam Harris; Ukrainian folk dance ensemble Chervona Kalyna; Mariachi Reyes, the first Mariachi in Ventura County to be featured on the radio; and the Los Robles Children’s Choir. “I would call the concert kaleidoscopic,” Christie says.  —E.R.

A LIFE WELL LIVED. A LIFE WELL EARNED.

Since 1998, Belmont Village has safely delivered an unparalleled senior living experience for thousands of families. Collaborations with experts from the nation’s top healthcare institutions and universities, including UCLA and USC, have established our national leadership in demonstrably effective cognitive health and wellness programs. Combining the highest levels of hospitality and care, our communities make life worth living.

BelmontVillage.com/LosAngeles

Medication management with licensed nurse on-site 24/7

Circle of Friends® award-winning memory care Nationally-recognized, highly trained staff

Dedicated Alzheimer’s care | Physical therapy, rehabilitation and fitness

New West Symphony artistic and music director Michael Christie

Finds

SHOPPING

By Jennie Nunn

By Frances Ryan

Second

GIVING BACK WITH ENGEL & VÖLKERS

Going for the gold, luxury real estate brand, Engel & Völkers, hit the tennis courts as part of a fundraiser to support its corporate philanthropic partner, Special Olympics.

Engel & Völkers Westlake Village, Calabasas, and Channel Islands recently participated in its third annual 60 Minutes for Special Olympics fundraiser. All of the Engel & Völk ers Americas network members were invited to participate and pledged to spend 60 minutes engaged in any form of exercise—such as cycling, yoga, walking, running, or swim ming—to support the cause. This year, Engel & Völkers Westlake Village, Calabasas, and Channel Islands selected tennis, and hosted its second annual 60-minute tennis clinic at Sherwood Country Club.

The five-week, nationwide campaign raised funds and awareness for Special Olympics, leading to a record-break ing $103,000 raised, exceeding the goal of $100,000. Engel & Völkers Westlake Village, Calabasas, and Channel Islands was recognized as the number three fundraising shop out of all 273 locations in the Americas.

Engel & Völkers is a proud champion of Special Olympics, specifically focused on creating more inclusive communities through its Athlete Leadership and Play Unified programs.

This fundraiser reinforced the company’s commitment to giving back to and investing in the neighborhoods where its clients live, play, and raise their families.

Every hour given, every dollar donated, every kind word spo ken, and every door opened creates opportunities for those who need it most. Engel & Völkers believes that to lead, one must empower others to do the same. Engel & Völkers would like to thank local businesses, Fidelity National Title, Westlake Tennis Shop, Claire Kramer Interior Design, and Four Seasons Hotel Westlake Village for their support.

For more information about giving back with Engel & Völk ers, or staying up-to-date on future events in the local com munity, visit westlakevillage.evrealestate.com.

Franchise owners, Nicole Van Parys & Gary Nesen

Finds Travel

By Erin Rottman

By the Fireplace in Sausalito

Would you rather take a long walk on Sausalito’s waterfront, in Muir Woods, or in San Francisco’s Golden Gate Park? Weigh in on questions like this while playing with The Inn Above Tide ’s new Table Topics cards, part of the Sausalito hotel’s Sugar & Spice bundle (innabovetide.com, from $635). The package includes accommodations in a room with a wood-burning fireplace,

Costa Rican Residence-Turned-Resort

Full capacity at Origins Lodge in the northern Costa Rica rainforest tops out at 23 people. Combine that with the resort’s new customizable retreats (originslodge.com, from $3,900 for four nights), and this former private residence may still feel like a private residence.

Along with six one-bedroom circular lodges and one three-bedroom villa with private plunge pools and outdoor fireplaces, Origins features a spa suite, an open-air yoga pavilion, and a restaurant helmed by French Michelin-starred chef Jean-Luc L’Hourre. Prior to arrival, guests choose from on-site activities, ranging from breathwork and massage to night hikes, and off-site activities, such as a tour of a cacao farm, a riverboat wildlife-spotting excursion, horseback riding, and white water rafting.

“It’s a wonderful place to release your stress, release your fear, and open your heart,” says general manager Claudia Silva, who loves to sit with a cup of coffee or a glass of wine at the restaurant, which overlooks Nicaragua Lake. “You feel like you have your own rainforest jungle.”

cinnamon sticks to scent the fire, hot apple cider or hot toddy, a Barefoot Dreams blanket, and word game and coloring books.

“The wintertime is spectacular on the waterfront,” says general manager Mark Flaherty. “Passing clouds and storms are always enjoyable. The bay changes all the time, and the clouds make it more dramatic.” The Inn Above Tide’s private decks on the waterfront offer views of the San Francisco skyline, and they’re a prime spot from which to enjoy Winterfest Sausalito’s Lighted Boat Parade, set for December 10.

Bee Friendly in Napa

Last summer, Carneros Resort & Spa (carnerosresort.com, from $899) in Napa added an apiary with four vertical log beehives to its 28-acre property. Now, guests can view the hives and learn about the eco-friendly benefits of beekeeping through the All the Buzz program. Covered in the hour-long session are the life cycle of a bee, the benefits of log hives versus wooden boxes, and suggestions for what people can do at home to help the honey-making pollinators, whose numbers

are reportedly declining.

Rob Keller, owner of Napa Valley Beeco, serves as the resort’s beekeeper and advocates using organic seed and soil to grow plants that help bees thrive, like rosemary, lavender, and sage. “It’s very real what you’re hearing and seeing and reading,” Keller says. “The honeybees are dying at an alarming rate, and I just want people to understand what we can do.”

All the Buzz sessions end with a honey and cheese tasting paired with a local wine.

Guests of Origins Lodge participate in an open-air yoga class.

Learn about the environmental benefits of beekeeping (above, left) and enjoy a honey, cheese, and wine tasting (above, right) through the All the Buzz program at Carneros Resort & Spa.

An

this

Vocal and recording sensation Sam Harris, star of Broadway, film, and

our special holiday cast. This season highlight is one you’ll want to share.

SAM HARRIS

of

SATURDAY, DECEMBER 3

PERFORMING ARTS CENTER (BAPAC)

Adjacent to the Frank Gehry–designed Walt Disney Concert Hall, the new Conrad Los Angeles hotel occupies another Gehry structure.

High Design in L.A.

Downtown L.A.’s new Conrad Los Angeles (hilton.com/ en/hotels/laxavci-conrad-los-angeles, from $750) has hit the trifecta: a building conceived by architect Frank Gehry, interiors designed by London-based Tara Bernerd & Partners, and restaurants led by Michelin-starred chef and humanitarian José Andrés.

“It’s amazing to see that we’re able to pull all of this together in a part of the city that needed it the most,” says general manager Adam Heffron. The Conrad, Hilton’s luxury, design-forward brand, is part of the Grand LA, which encompasses a second tower of residences and upcoming restaurants and retail stores, all of which Heffron anticipates will help make the area more walkable.

Surrounded by the Music Center performing arts complex, the Gehry-designed Walt Disney Concert Hall, the Museum of Contemporary Art, and Grand Park, the Conrad features guest rooms with blackout capability, a rooftop terrace with a pool, and a fitness center and spa.

Restored Splendor in San Francisco

Grand, Union Square Hotel (beacongrand.com, from $279).

“We certainly peeled the layers to bring this hotel to its original splendor,” says Beacon Grand managing director Sebastien Pfeiffer. “Our intent was to bring the rooms and public spaces into the 21st century while respecting the craftsmanship, details, and spirit of this hotel, which has been cherished by the community for almost 100 years.”

When the former Sir Francis Drake Hotel in San Francisco was undergoing renovation, workers found a paper do-not-disturb sign that was hung on guest room doors with a string in the 1940s, a vestige of the Union Square lodging establishment’s history, which dates back to 1928. The sign was put away, but the ceiling, lobby staircase, and original grand chandeliers have been restored for a new generation at the reimagined Beacon

The lounge on the mezzanine level of the Beacon Grand, Union Square Hotel in San Francisco reflects the restored grandeur of the 1928 landmark that preceded it.

One of those public spaces is the mezzanine, where guests can enjoy morning coffee in front of the restored fireplace or a late afternoon U.S. Route 66 whiskey cocktail, with raspberry, bay leaf, and allspice, at the bar. Twentyfirst century conveniences include Peloton bikes in the fitness studio and “social hosts,” hotel staff members who help arrange for unique city experiences and hard-to-get dinner reservations.

Revamped Romance on Kauai

Situated on the southern tip of Kauai, one of the more secluded Hawaiian islands, the intimate oceanfront Ko‘a Kea Resort on Po‘ipū Beach (koakea.com, from $630) capitalizes on its less populated location with an emphasis on kindling romance. A recently completed refresh of its 121 guest rooms and suites takes cues from the ancient culture and lush surroundings of The Garden Island.

Carved wooden headboards with shimmering Capizshell panels anchor the new decor, which includes prints of traditional Hawaiian tapestries and landscapes. “The art makes it feel really special, because the pieces are from local artists,” says Lisa Mauck, senior director of project management for Pacific Hospitality Group, which owns and manages Ko’a Kea.

Mainstays include a lava rock hot tub, the Red Salt restaurant, and calming treatments at the on-site spa, which call upon Hawaiian ingredients, including indigenous clays, nut oils, coffee, blossoms, and sugar. Near the resort pool, two cabanas provide for private massages or dinners, while firepit-centered seating areas are cozy spots to enjoy the island sunset.

Please check

before traveling.

Shell motifs and Hawaiian prints celebrate island culture in a guest room at Ko‘a Kea Resort on Po‘ipū Beach.

EVERYONE NEEDS A PLACE TO CALL

AND HOME BEGINS WITH

Before the end of 2022, please give the gift of home.

With your support, PATH is connecting more than 25,000 people like Rosalind with permanent homes, domestic violence services, mental health care, job placement, and more. Your generous gift today will allow us to build more affordable homes and provide the help and hope people need to end homelessness in their lives – for good.

On behalf of everyone at PATH, thank you for helping end homelessness in our community.

PATH is ending homelessness for individuals, families, and communities.

Scan the QR code to make a donation today!

Here’s an Idea:

On November 11, join the Veterans of Foreign Wars Post 1649 and the Pierre Claeyssens Veterans Foundation to honor those who have served our country at a VETERANS DAY CEREMONY at the Santa Barbara Cemetery. The ceremony features a flyover by the Color Squadron, presentations by the UCSB Color Guard, Gold Coast Pipe & Drum Band, David Gonzales and the Santa Barbara Choral Society, the Prime Time Band, and guest speakers; pcvf.org.

B y H eidi

Through November 5

vorak

ADAM BELT: WISH YOU WERE HERE Westmont Ridley-Tree Museum of Art. Simple and minimal, the work of this artist is suggestive of forces at work in the universe, giving viewers reason to ponder the possible convergence of science, environment, spirituality, and art; westmont.edu.

November 11–12

GARAGISTE WINE FESTIVAL

Paso Robles Fairgrounds and Event Center and Pavilion on the Lake, Atascadero. It’s tasting nirvana at this congregation of 50-plus microproduction winemakers showing off more than 200 varieties of vino. Activities include a Rare & Reserve kickoff event, a syrah seminar, and a grand tasting; garagistefestival.com.

November 12

RIDE FOR THE RED Red Cross Headquarters, Camarillo. The Pacific Coast Chapter of the American Red Cross hosts three rides—100 miles, 65 miles, and 30 miles—all of which traverse scenic areas of Ventura County. Proceeds support the Red Cross Service to the Armed Forces; redcross. org/rideforthered.

November 13

ALAN CUMMING IS NOT ACTING HIS AGE Performing Arts Center San Luis Obispo. The multitalented 57-year-old stars in a new cabaret show of story and song that explores all the perks—Botox, gravity’s downward pull, and death—of aging; calpolyarts.org.

November 13

DECK THE HALLS WITH DISNEY Bank of America Performing Arts Center Thousand Oaks. Everyone can take part in this evening featuring a cappella singing sensation DCappella as they perform songs from Moana , Encanto ,  The Little Mermaid ,  The Lion King Frozen , and other popular Disney movies; bapacthousandoaks.com.

November 16

BAGS, BLING, & BUBBLY Sherwood Country Club, Thousand Oaks. This champagne luncheon fundraiser for Big Brothers Big Sisters of Ventura County goes all-out with black-tie ushers, live and silent auctions, and opportunities to shop for vintage and designer bags; bbsvc.org.

November 18–20

ATASCADERO FALL FESTIVAL

Sunken Gardens. Show support for the Charles Paddock Zoo at this fundraiser featuring live music on three stages, beer tastings from 15 breweries, carnival rides and games, a street fair with arts and crafts vendors, and a battle of teenage bands; visitatascadero.com.

November 18–20

SANTA BARBARA ANTIQUE DECORATIVE ARTS & VINTAGE SHOW

Earl Warren Showgrounds. Holiday shopping is a joy at this immense congregation of vendors selling furniture, dishware, clothing, jewelry, art, statuary, clocks, pottery, books, and more. sbantiqueshow.com.

November 19

SPOTLIGHT ON STYLE FASHION SHOW

Four Seasons Hotel Westlake Village. One of Ventura County’s longest-running fashion charity events returns to benefit Casa Pacifica Centers for Children and Families’ programs. The midday affair features a runway fashion show of designer selections, as well as lunch and boutique shopping experiences; casapacifica.org.

November 25–December 23

CAMBRIA CHRISTMAS MARKET

Cambria Pines Lodge. Two million lights illuminate this spectacular German-themed vendor market that showcases handmade gifts and imported German goods. Take a train ride, snap a picture with Santa, and relax in the biergarten while enjoying live music, local beer, glühwein and international cuisine; cambriachristmasmarket.com.

November 28

A MAGICAL CIRQUE CHRISTMAS

The Granada, Santa Barbara. Magical Hostess Lucy Darling presides over an evening of breathtaking cirque artists as they show off their talents, accompanied by holiday music performed live. It’s a merry treat that’s perfect for the entire family; granadasb.org. 

Alan Cumming

By Joan Tapper

Art by Association

EXPLORE THE WORLD OF ART COLLECTIVES, COOPERATIVES, AND STUDIO GALLERIES.

Everyone should be able to have original art on the wall,” insists watercolorist Martha Inman Lorch. “It has a certain energy.” And as a longtime member and board member of artist-owned Gallery Los Olivos (GLO; gallerylosolivos.com), Lorch is an advocate for introducing would-be or beginning collectors to inviting, low-key spaces that showcase high-quality fine art.

She’s not alone. Throughout the 805 area, myriad art associations, collectives, and studio galleries offer varied opportunities to meet artists and develop one’s eye in a nonintimidating setting. And with the holidays looming, these are great places for gifts— especially for oneself.

A regional gallery, GLO draws its 52 artists from

Santa Barbara, San Luis Obispo, and Ventura counties, and they go through a jury process that ensures excellence and a mix of media, approach, and subject matter. No one dictates what an artist can create, but the cooperative business model requires each one to participate in running the gallery—from decision making or pouring wine at a reception to sitting at the desk to field visitors’ questions.

In Paso Robles, Studios on the Park (studioson thepark.org) includes access to artists as part of its mission. “There is studio space for 14 resident artists at a reasonable rent,” notes executive director Charles Miller, “and they have to set aside time to work in the gallery. Visitors can talk to them and see how they work. They exhibit there and sell there, and there’s a waiting list to get in.” >

Budding art collectors can find works in varied media and styles in art collectives and studio galleries throughout the 805 area. On display at Gallery Los Olivos are Neil Andersson’s oil Good Day Sunshine (above) and a shapely vessel made of maple burl and epoxy resin by Barry Lundgren (left). Holly Beals, an artist at Paso Robles’ Studios on the Park, painted Her Thoughts And Fallen Trees in mixed media (right).

LUNGREN

John

The building also houses a retail gallery for associate artists—who offer everything from sculpture and paintings to textiles on consignment—and galleries for works by members of the Paso Robles Art Association, creations of SLO County high school students, and rotating shows.

The Art Center of Morro Bay (artcentermorrobay. org) functions as a community art center run by the art association, notes president Patricia Newton. Dating back to a dozen original members in 1951, the center presents changing exhibitions in its two galleries and hosts workshops and classes.

In Santa Barbara, 10 West Gallery (10westgallery. com) is another artist-owned cooperative, says Jan Ziegler who founded it six years ago. “We started with 12 hand-picked artists, and now there are 28 members who have been juried in by their peers,” Ziegler says. “We have a professional face with museum-quality

Art Acquisition Advice

Buying art doesn’t have to be intimidating. It can be a pleasure if you follow these five tips, says Santa Barbara artist, designer, and antique dealer Anne Luther (anneluther.com).

Be Gallery Savvy. Not all art galleries are alike. If you visit an artistowned gallery or art collective, you’ll have an opportunity to meet the artists and develop a relationship.

Surround yourself with what you love. Rather than buying something just because it matches your room, go with what makes you feel emotionally connected.

See beyond the packaging. If you’re drawn to a piece, take a moment to imagine it outside of its current frame. Be sure to include the price of reframing in your budget.

Have a Plan B. If the work you want is too expensive, consider smaller works by the same artist, a work on paper rather than a painting, or an unframed piece.

Shop vintage and antique stores. Stores like the Summerland Antiques Collective (summerlandantiquecollective.com) are filled with art of all kinds. With a keen eye, you just might nab a diamond in the rough.

In Ventura, the nonprofit Buenaventura Art Association (buenaventuraartassociation.org) maintains two dedicated galleries and spaces in two retail spots where members may exhibit their work.

“We have purposefully picked different locations and gallery types to give artists a taste of what the public likes,” says association executive director Sharon Taylor. At the co-op Harbor Village Gallery & Gifts, members run the desk seven days a week, while she holds the fort on Friday and Saturday afternoons at Studio 99 @ The Bell Arts Factory.

hung shows.” Each show lasts two months and includes 11 artists at a time—painters and one or two sculptors or ceramists. “These are working artists ready to show,” she adds.

Gallery 113 (gallery113sb.com) is a nonprofit that benefits the nearly 600 juried-in members of the Santa Barbara Art Association, says incoming gallery president Linda D. Nelson. “We include a wide range of subjects and techniques,” she says. “With the diversity of art, you can’t tell what will grab someone’s eye.”

A newcomer to the Santa Barbara scene is the La Cumbre Center for Creative Arts (lcccasb.org), the brainchild of businessman Mike Cregan, who saw empty storefronts at the mall and envisioned a collection of working artists’ studios. His idea morphed into three allied galleries that opened in November 2019 with space for 24 artists, including working space for some.

Applicants are accepted by a submission committee, which tries to maintain a mix of media and techniques and also ensures that each artist fits in and is willing to put in time running the gallery and meeting visitors. “It’s a tight-knit group,” says Cregan, “and that makes a difference.”

Studio Channel Islands (studiochannelislands.org) includes 36 resident artists who are juried in and operate like a cooperative, says executive director Peter Tyas. “They meet every month and share ideas,” he says. “And they’re expected to do free workshops and programs. We ask [applicants] point-blank what they’re willing to do.” In addition, the organization has a members’ gallery for two-month exhibits and a main gallery that accepts wider submissions. “As a nonprofit, we have a way to affect artists’ careers from when they pick up their first brush to when they pick up their first studio key,” says Tyas. 

Weaver Regina Vorgang, a resident artist at Studio Channel Islands, created her Thistle rug in wool on linen.

A recent show at 10 West Gallery exhibited paintings by James Petrucci, Mary Neville, and Daniel Linz and ceramics by Patrick Hall.

Montecito Bank & Trust is proud to sponsor 805 Living’s seventh annual

Dishing It Out for Charity challenge taking place at area restaurants through December 31, 2022.

Learn more on the following pages about this delicious and gratifying way to support local restaurants and give back to the community.

MONTECITO.BANK

A Taste for Philanthropy

By Jaime Lewis Produced by Carmen Juarez-Leiva

Chefs and restaurants strive to offer local ingredients on their menus, so it’s no wonder they strive to serve their local communities, too. For the seventh year in a row, 805 Living magazine has challenged Central Coast eateries to support their favorite local charity with proceeds from a specific dish on their menu.

This is no small undertaking. Owning and operating a restaurant has always been a daunting task, and in the wake of a pandemic and labor shortage, for many, it has proven impossible. That being the case, it’s obvious that bighearted hospitality-industry professionals abound in the 805 area.

Last year, restaurants raised a record $44,256 for local charities, to the tune of more than $127,000 total, since Dishing It Out for Charity began in 2016.

This year, 31 restaurants have stepped up to the plate (liter ally) with favorite dishes or dishes specifically created for the challenge. Through December 31, they’ll donate two dollars to the charity of their choice for each of those menu items they sell.

Sure, the restaurants are generous, but they can’t do it without you. Read on to see which restaurants are dishing it out, and make a plan to visit them all. Because giving back never tasted so good. >

Looking for ways to show the 805 some love? Thirty-one local eateries make it easy—and oh, so delicious.

Orders of Rincon Brewery’s BBQ Chicken Flatbread support the Environmental Defense Center.

Acme Hospitality Group

SANTA BARBARA

“The hospitality industry has been one of the most highly-impacted with mental health challenges over the last few years,” says owner and managing partner Sherry Villanueva of Acme Hospitality Group, holder of Funk Zone eateries Helena Avenue Bakery, La Paloma Cafe, The Lark, Loquita, and Lucky Penny. “This has had a huge impact on our community and our team members.”

In response, the folks at Acme Hospitality Group are partnering with several organizations that provide mental health resources to individuals who need them, including Sanctuary Centers (sanctuarycenters.org), the National Alliance on Mental Illness (namisantabarbara.org), and the Community Counseling and Education Center (ccecsb.org). “By addressing this issue head-on, we hope to build stronger teams, culture, and community,” Villanueva says.

Helena Avenue Bakery

helenaavenuebakery.com

“The Farmer’s Market Bowl is a favorite not only with our guests, but with our staff as well,” says head chef Emilie Sandven of the bakery’s choice for the challenge. Made with a basket’s worth of produce, the bowl includes sauteed Swiss chard, Maitake mushrooms, two soft poached eggs, sweet corn, heirloom cherry tomatoes, and Aleppo pepper, all sourced from the local farmers market.

La Paloma Cafe

lapalomasb.com

Executive chef Jeremy Tummel is dishing out Crispy Brussels with a syrah-porcini mushroom reduction, pomegranates,

and smoked cotija for the challenge. “The flavor of the Syrah-porcini mushroom reduction keeps guests coming back for it week after week,” he says.

The Lark

thelarksb.com

Executive chef Jason Paluska lights up

The Lark’s menu with Southern Fried Chicken & Sourdough Waffle , served with sambal honey butter and sherry maple gastrique. “This dish is a gentle reminder of my Southern roots,” he says of the selection for the challenge, “and a guest favorite on the brunch menu.”

Loquita

loquitasb.com

Loquita’s specified menu item for the cause, the Cordero, is comprised of Australian lamb, piquillo pepper coulis, mint, fava beans, and tomato salad. And, it combines two of sous chef Andrew Gaytan’s favorite things: “Grilling over an open fire and lamb,” he says. “Its bold flavors are an exciting addition to our tapas selections.”

Lucky Penny

luckypennysb.com

“ The OG pizza was part of our original menu when we opened in 2013,” says head chef Thomas Dado of his choice for the challenge, a pie topped with San Marzano marinara, fennel sausage, Calabrian chile, smoked mozzarella, and arugula. “It’s a locals’ favorite, and we keep it on the menu in honor of everyone who has supported us all these years!”

Augie’s of Santa Barbara

SANTA BARBARA augiessb.com

This distinctive Mexican restaurant is new to Dishing It Out for Charity this year, but it’s already a well-established partner with several nonprofit organizations. Chef de cuisine Eduardo Gonzalez chose his Tuna Tiradito dish to benefit the community. Made with bluefin tuna, avocado, ginger tea, jicama, and ponzu foam, Gonzales describes it as “a coastal Pacific Mexican specialty that reflects the freshest of flavors, with an amazingly beautiful presentation.”

Augie’s will donate proceeds from this dish to Unity Shoppe , which provides essentials, like groceries and clothing, as well as job training to people who are impacted by natural disaster, poverty, and health crises.

Bank of Italy Cocktail Trust

VENTURA

bankofitalycocktails.com

Located just a few blocks from the beach, this Italian-inspired cocktail bar and restaurant owes a lot of its charm to the influence of the ocean. “With us being so close to the beach, we feel it is critical to make sure our local beaches stay beautiful,” says Adam Sandroni, director of operations for the restaurant. “The Central Coast shoreline is why so many of us have chosen to make this our home. As a business, we need to do what we can to preserve it.”

Emilie Sandven of Helena Avenue Bakery

Augie’s chef de cuisine Eduardo Gonzalez

The Lark’s Southern Fried Chicken & Sourdough Waffle

In that spirit, the restaurant has chosen its vegan sandwich, The Game Changer, to support the Surfrider Foundation of Ventura (ventura.surfrider.org). Made with roasted eggplant, plant-based feta, roasted tomato, piquillo pepper and miso pesto on focaccia, Sandroni says, “it’s plant-based and has a lower environmental impact, especially when it comes to our local ocean life.”

Barbareño

SANTA BARBARA barbareno.com

Chef and owner Julian Martinez experimented with a number of global traditions and elements to create his Ricotta Dumplings With Strawberry Masala, Pine Nuts, and Basil Oil . “This dish exemplifies how we can think outside of the box as a global community,” he says, explaining that strawberries are slow-cooked to coax out new flavors and texture. “We use that base to create a truly delicious vegetarian dish that is unlike anything we’ve had or made in the past.”

Proceeds from this dish will go to Wilderness Youth Project (wyp.org), which connects kids from all backgrounds to Santa Barbara’s natural beauty through nature play dates, school programs, and summer camps.

Bell’s Restaurant

LOS ALAMOS bellsrestaurant.com

Having grown up in the Santa Ynez Valley, chef Daisy Ryan has community roots that run deep. When the pandemic hit, she and her partner and husband Greg Ryan harnessed the talents of fellow restaurateurs to combat local food

insecurity. The result became Feed The Valley (feedthevalley.org), a nonprofit initiative that provides 300-plus weekly meals to those who need them most.

For the challenge, the Ryans chose Daisy’s Motley Crew Ranch Egg Salad With Tomato Jam on Bob’s Well Bread Pan de Mie to benefit this charity that means so much to them. A classic dish on the Bell’s lunch menu, it is a favorite for its combination of creamy egg salad and sweet and tart house-made tomato jam.

Bettina

SANTA BARBARA bettinapizzeria.com Though Bettina is best known for pizza, the menu offers several hidden treasures—including fried chickpea fritters. Order the Green Garlic Panisse With Tonnato Sauce and Aleppo Pepper from head chef Joshua Pressman, and you’ll be stimulating your appetite as well as supporting a worthy cause.

“This dish is superperfect for fall,” says owner Rachel Greenspan. “It’s crispy and creamy, and is great comfort food for the colder months.” For every dish sold, Bettina will donate proceeds to the Foodbank of Santa Barbara County (foodbanksbc.org), which improves residents’ health with nutritious foods and education.

Bluewater Grill

SANTA BARBARA bluewatergrill.com

For the challenge, chef Autumn Vaughn chose to highlight the restaurant’s Chipotle Blackened Swordfish , served over chipotle dirty rice with pinto and black beans, and topped with grilled corn and avocado relish. “Our swordfish is what makes us great,” she says. “It’s caught off the bow of the Pilikia, and our team uses sustainable methods to ensure that it is sweet, tender, and fresh.”

As a thank you for keeping the ocean safe and clean, Bluewater Grill will donate funds to Surfrider Foundation of Santa Barbara (surfrider.org). “We believe in what they’re doing, and they believe in it even more,” Vaughn says. “They’re doing work that matters, and we are happy to be supporting them.”

Brass Bear Brewing

SANTA BARBARA brassbearbrewing.com

At this cozy brewpub, chef Drew Terp is dishing out Tri Tip Beef Skewers , American Wagyu dry-aged beef marinated overnight in basil, ginger, and teriyaki for the challenge. As a beneficiary, he has chosen Elings Park Foundation (elingspark.org) in Santa Barbara, which supports the largest nonprofit public park in the country.

“We have 238 acres,” says the park’s executive director, Dean Noble. Elings Park is a park by the people, for the people, offering special events like Opera in the Park, plein air painting classes— and lots of doggie fun. >

Chef Drew Terp of Brass Bear Brewing

Bluewater Grill’s Chipotle Blackened Swordfish

Bettina’s Green Garlic Panisse With Tonnato Sauce and Aleppo Pepper

“We go to Elings Park about eight times a week for dog walks, kids’ birthdays or summer camp,” says chef Terp of his chosen charity. “The staff is always friendly, and they have common sense rules and respect for all visitors.”

Coin & Candor

WESTLAKE VILLAGE coinandcandor.com

“We fell in love with the work and mission of the Upside of Downs ,” says executive chef at Coin & Candor, Jesus Medina, of the nonprofit farm that employs people of varying abilities in Somis (upsideofdowns. org). “They’re doing remarkable work by creating an inclusive environment for different-abled farmers to thrive in.”

To support the work of this important charity, Coin & Candor will donate a portion of sales of the popular dish called Really Nice Rice. “It’s made with forbidden rice, tomato sofrito, romesco and cured egg yolk,” says Medina. “The egg yolk gives it a subtle creamy texture that’s perfect for a hearty fall dish to be shared.”

Cuyama Buckhorn

NEW CUYAMA cuyamabuckhorn.com

At this vintage hotel property in the high desert, every detail points to the Central Coast’s ranching legacy. That includes executive chef Daniel Horn’s Buckhorn Smokehouse Platter, a feast of red oak–smoked Santa Maria tri tip or dry-rubbed pulled pork (or a

combination of the two) with Memphis and Carolina-style BBQ sauces.

To welcome others into the feast, the restaurant is dishing it out for the Foodbank of Santa Barbara County. “We appreciate that the food bank is truly a countywide organization,” says the Buckhorn’s Savannah Fox. “We’re located in a rural, unincorporated area of Santa Barbara County, and we’re so grateful for this organization’s commitment to supporting our community through ongoing partnerships and food donations.”

Finney’s Crafthouse

WESTLAKE VILLAGE, CAMARILLO, VENTURA, SANTA BARBARA, SAN LUIS OBISPO finneyscrafthouse.com

Owner Greg Finefrock named the Peggy’s Crispy Chicken Sandwich after his mother.

“My mom just loves fried chicken,” he says of the sandwich with pepper jack cheese, Fresno chilis, slaw, and spicy aioli on a potato bun. “I thought it was the perfect menu item to name after her.” Sales of the dish will go to Support for the Kids (supportforthekids.com), a nonprofit that Finefrock’s family has supported for many years. For nearly three decades, Support for the Kids has supplied children in Ventura County with donations, tutoring programs, holiday events, and more.

First & Oak

SOLVANG

firstandoak.com

“This is our signature dish,” says executive chef Javier Ramirez of his Truffle Roasted Cauliflower. Made with whipped

cauliflower, crisp quinoa, Marcona almonds, verjus raisins, and truffle vinaigrette, it signals the onset of fall.

To ensure that every local resident has access to nourishing food, First & Oak is partnering with Feed The Valley (feedthevalley.org), the charity established by fellow restaurateurs Greg and Daisy Ryan of Bell’s in Los Alamos. “This is a local program to provide food for those who are most in need,” Ramirez says. “And it’s for the entire Santa Ynez Valley.”

Gasolina Cafe

WOODLAND HILLS

gasolinacafe.com

For the charity challenge, executive chef and owner Sandra Cordero is dishing out Noah’s Caramel Bread Pudding : a salted caramel bread pudding served with a scoop of vanilla ice cream. It is named after Noah Michaelis, one of the cafe’s first and most devoted customers—and a fan of bread pudding. Michaelis battled congenital heart disease (CHD) and went through four open-heart surgeries before she passed away at the age of 13.

Sales of Noah’s Caramel Bread Pudding will benefit the Live Like Noah Foundation (livelikenoah.org), an organization that raises funds to support research into treatments for and families affected by CHD. Chef Cordero also sits on the foundation’s board to help keep Michaelis’ legacy alive.

LEFT: STEPHANIE HELGUERA;

RIGHT: COIN & CANDOR

Executive chef Jesus Medina of Coin & Candor brasserie at Four Seasons Hotel Westlake Village

Peggy’s Crispy Chicken Sandwich at Finney’s Crafthouse

Buckhorn Smokehouse Platter at Cuyama Buckhorn

Hotel Californian

SANTA BARBARA hotelcalifornian.com

Sales of dishes chosen for the challenge at Hotel Californian restaurants will benefit Dream Foundation (dreamfoundation.org), a nonprofit organization that fulfills the dreams of terminally-ill adults for their comfort and sense of closure. Dreams run the gamut, from meeting favorite football players and vow-renewal ceremonies to dance lessons and family reunions. According to vice president of marketing Mia Thomas, Hotel Californian has partnered with the foundation for years. “The efforts they go through to grant endof-life wishes are remarkable and we are proud to be aligned with them.”

Blackbird at Hotel Californian

“Everything we do at Blackbird and Hotel Californian focuses around our locale,” says executive chef Travis Watson. “Santa Barbara uni is the most prominent in the world,” he says of his Crab-Stuffed Avocado, made with local sea urchin, pickled cucumber, and smoked caviar. “We are excited to showcase it on our menu this season.”

Goat Tree at Hotel Californian

At Goat Tree, Watson combines tagliatelle, crispy shallots, campari tomatoes, and torn basil to produce Roasted Tomato and Tiger Shrimp Tagliatelle. “We always like to have a fresh pasta dish on the

menu,” he says. “This one celebrates the bounty that makes California so special.” An added benefit? It’s hearty enough for fall and winter.

Local Montecito

MONTECITO localmontecito.com Executive chef Adam Sanacore will dish out Korean Maple Glazed Chicken Wings for charity this year: bone-in crispy chicken wings with house-made Korean maple glaze topped with sesame crunch and served with pickled scallion ranch dressing. “The combination of gochujang sauce and real maple syrup gives the wings a bright red color as well as a spicy but sweet flavor,” Sanacore says.

As if that were not tantalizing enough, Local Montecito will donate a portion of the proceeds from each dish to the Foodbank of Santa Barbara County (foodbanksbc.org). “The food bank has been a longtime charity in the family,” says Sanacore. “It’s a direct source to help the community of Santa Barbara.”

Los Olivos Wine Merchant & Cafe

LOS OLIVOS winemerchantcafe.com

It’s fitting that Los Olivos Wine Merchant & Cafe would support Santa Ynez Valley Fruit & Vegetable Rescue (veggierescue. com), as the Wine Merchant’s own farm— less than one mile away—supplies produce to the organization. “Veggie Rescue works hard to feed our community real

food, healthy food,” says the restaurant’s owner, Shawnda Marmorstein. “We work directly with them as farmers and support their commitment to nourishing the community.”

For the charity challenge, Los Olivos Wine Merchant & Cafe will prepare Hearts of Romaine, a salad of certified organic romaine from the farm, with classic Caesar dressing, Grana Padano, and parsley-garlic croutons.

Mad & Vin SOLVANG thelandsby.com/dining

As a new father, executive chef Cesar Nunez sees firsthand the importance of introducing children to fresh produce at an early age. That’s why he chose to benefit Santa Ynez Valley Fruit & Vegetable Rescue, which supplies nonprofits and schools with good quality locally harvested produce that would otherwise go to waste.

“We deeply appreciate the mission of Veggie Rescue in improving the nutri tion and quality of life of our community through healthy, local produce and their partnership with farmers and local busi nesses to reduce food waste,” Nunez says.

His dish? Short Ribs With LardonWhipped Potatoes, Green Beans, Baby Carrots, and Wine Sauce, which he says is hearty and comforting during colder months, and features—what else?—local vegetables. >

Executive chef Adam Sanacore of Local Montecito

Crab-Stuffed Avocado at Hotel Californian’s Blackbird

Mad & Vin’s Short Ribs With LardonWhipped Potatoes, Green Beans, Baby Carrots, and Wine Sauce

Mouthful Eatery

THOUSAND OAKS mouthfuleatery.com

When owner and chef Luis Sanchez found out about the work that nonprofit organization James Storehouse (jamesstorehouse.org) is doing for foster children in Ventura County, he knew it would be his beneficiary. The charity supplies kids from infants to college students with resources ranging from new backpacks and brand-name shoes to transitional housing and new cars.

The dish he chose to support his cause is the Pork Belly Bowl . “Pork belly is one of those fan-favorite dishes, and our guests really love this recipe,” Sanchez says. “We felt featuring such a popular dish would create the most success for this year’s donation.”

Paradise Pantry

VENTURA paradisepantry.com

Fifteen years ago, chef Kelly Briglio and wine curator Tina Thayer received financial help from Women’s Economic Ventures (wevonline.org) to start Paradise Pantry. “We definitely had the will, yet we needed help with the way,” says Briglio. Today, the restaurant thrives, so Briglio and Thayer want to give back to the organization that helped them fulfill their dreams.

To do so, they’re giving back a portion of proceeds from sales of Kel’s Killer Mac . “I made it my mission to perfect a standard three-cheese mac and cheese,”

Briglio says, “and then I elevated it to change as often as my moods.” Depending on the season and her whims, Briglio mixes in local lobster, pork belly, braised lamb, Wagyu filet mignon, or wild mushrooms, to name a few. “It’s been a fan favorite for 15 years,” she says. “This dish is truly worth ordering often!”

Rincon Brewery

CARPINTERIA, SANTA BARBARA, VENTURA rinconbrewery.com

With a business name that references one of California’s most famous surf spots, it stands to reason that the folks behind Rincon Brewery care about the ocean. That’s why owner Luisa Hyatt chose to donate proceeds from sales of the restaurant’s BBQ Chicken Flatbread to the Environmental Defense Center (environmentaldefensecenter.org).

“The EDC works to protect what makes the 805 so special for all living beings on land and in our local waters,” Hyatt says. “They look at environmental challenges, advocate for open spaces, and more.”

Until now, the Chicken BBQ Flatbread has only been served at Rincon’s Santa Barbara location, but for the months of November and December, it will be available at all locations.

The Royal Egg Café

WESTLAKE VILLAGE theroyaleggcafe.com

“This dish is definitely a house favorite at The Royal Egg,” says chef-owner Jaron

Gugliuzza of his choice for the challenge, the Crispy Brunch Hot Chicken Sandwich . “What makes it particularly unique is the lemon-brine process we do for the chicken, combined with our special flour-spice blend.” Served on a brioche bun with herb aioli, arugula, an egg sunny side up, and house-pickled Fresno chile, the singular brunch entrée borrows from multiple cuisines. As a father of three, Gugliuzza chose to donate proceeds from the sales of this dish to the National Pediatric Cancer Foundation (nationalpcf. org), which funds research to eliminate childhood cancer.

Thomas Hill Organics

PASO ROBLES

thomashillorganics.com

Tender petite filet mignon, mushroom risotto, Calabrian broccolini salad, and Italian salsa verde come together for an earthy dish from executive chef Chris Closser at Thomas Hill Organics. Through the sales of the Petite Filet dish, owner Debbie Thomas will donate to Pacific Wildlife Care (pacificwildlifecare. org), a Morro Bay–based nonprofit founded in 1984, for which she is an ambassador. “PWC rescues and

LEFT: CARA HARMAN; CENTER: BLUE STEEL MEDIA/DIANNA BRISTER

Thomas Hill Organics’ Petite Filet

Chef-owner Luis Sanchez of Mouthful Eatery

The Royal Egg’s Crispy Brunch Hot Chicken Sandwich

rehabilitates wildlife, and returns them to the wild,” she says. The organization serves 3,000 wild animals each year, from more than 200 species.

Valle Eatery + Bar at Hilton Garden Inn

LOMPOC valleeatery.com

Executive chef Ofelio Flores chose to feature his Butterfly Pork Chop in support of the Dishing It Out for Charity challenge. At 12 ounces, the chop is served butterflied, with house-made seasonal fruit chutney, seasonal vegetables, and potatoes. Each chop sold will benefit Future – For Lompoc Youth (Facebook: futurelompoc), an organization that rallies around local teens.

“We chose Future – For Lompoc Youth, because we believe in the selfless work they’re doing to orient, guide, and inspire Lompoc youth to seek career paths within the community and beyond,” says Valle Eatery + Bar director of operations Gilda Cordova. “They detour at-risk youth, connect them to local college and university education, and network with local leadership to open doors and train young people to prepare them for the real world.”

Viva La Pasta! Kitchen of Italy

SIMI VALLEY

vivalapastasimivalley.com

“It’s originally from Lombardia, Italy,” says owner Maria Divito of the Ossobuco earmarked for the challenge at Viva La Pasta! Kitchen of Italy. “The dish is made with a slow-cooked veal shank and vegetables, and it’s fallapart tender, served on a bed of risotto and smothered with marsala wine and mushroom sauce.”

The beneficiary of the contribution from each order of Ossobuco is the Central Coast Chapter of the Alzheimer’s Association . “A few years ago, we lost a member of our family to Alzheimer’s,” Divito says. “It was horrible watching him succumb to this heartbreaking disease. We want to bring awareness to Alzheimer’s and are honored to contribute to this cause.”

Water’s Edge

VENTURA watersedgeventura.com

When asked what makes his chosen dish, Szechuan Ribs , so popular, executive chef Alex Montoya says it’s got to be the sauce. “Everyone loves the combination of stir fry, sweet chili, and peanuts,” he says.

with which Water’s Edge has partnered for many years. Casa Pacifica serves teens and families affected by abuse, neglect, homelessness, and behavioral and mental health issues. “We have supported them and participated in their events since the start of our restaurant,” says Montoya. “This organization is near and dear to our hearts.”

Wood Ranch

AGOURA HILLS, CAMARILLO, MOORPARK, VENTURA woodranch.com

When opening Wood Ranch years ago, Eric Ander snagged the recipe for a friend’s mom’s fruit crisp. “I’d eaten at her house many times,” he says, “but I specifically remembered the incredible smell in her home when she baked her delicious fresh peach crisp.”

To see all the dishes selected for this year’s Dishing It Out for Charity challenge, visit 805living.com.

For each plate of these crispy pork ribs sold, two dollars will go to Casa Pacifica (casapacifica.org), a charity

At Wood Ranch, orders of that fromscratch dessert, “ Mom’s Deep Dish Peach Crisp ,” will benefit Happy Trails for Kids (happytrailsforkids.org), an organization that takes children in the foster care system on overnight camping adventures. “There are an astounding number of kids in foster care here,” Ander says. “I made it a priority both personally and at Wood Ranch to try to help in any way possible.”  

Executive chef Ofelio Flores of Valle Eatery + Bar

Ossobuco at Viva La Pasta!

Kitchen of Italy

Mom’s Deep Dish Peach Crisp at Wood Ranch

Upgrades

Neat Seats

By Frances Ryan

Good Deeds

SHERWOOD CARES DIAMOND RANCH

COCKTAIL PARTY & DINNER

Simply Sophisticated

Local professionals share fresh food and entertaining tips for Thanksgiving. Even though the Plymouth colony pilgrims and the Wampanoag people ate the first meal of Thanksgiving way back in autumn 1621, in what is today Massachusetts, we still haven’t perfected how to best prepare for America’s most important day of gathering. Each fall, a raft of new cookbooks appear that are dedicated to the holiday, while social media, TV cooking shows, and—yes—magazines, just like this one, are full of recipes and ideas for improving the feast. Additionally, blogs, vlogs, TikToks, videos, and Tweets—all with tips—are crammed into the social zeitgeist like so much stuffing inside a turkey. We invited local food, drink, and design professionals to suggest ways in which the hosts of this year’s get-together could enjoy more time with their guests. As you’ll read below, they didn’t show up empty-handed.

PRODUCED BY LYNNE ANDUJAR AND ANTHONY HEAD

The Pros

Tristan Pitre, advanced sommelier, San Ysidro Ranch, Santa Barbara, sanysidroranch.com

Brandon Alpert, cofounder, Yes Cocktail Company, Paso Robles, yescocktailco.com

Robin Goldstein, private chef, Ojai, privatechefrobin.com

Travis Watson, executive chef, Hotel Californian, Santa Barbara, hotelcalifornian.com

Kelsey Brito, pastry chef and partner, The Dutchess, Ojai, thedutchessojai.com

Steve Thompson, interior designer and principal, Cabana Home, Santa Barbara, cabanahome.com

Kymberley Fraser, curator and designer, Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com

Wanda Wen, lifestyle expert, Soolip, Westlake Village, soolip.com

Annette Kirkhuff, owner and event planner, Wheat & Honey Events, Simi Valley, wheatandhoneyevents.com

Prioritize for a Thoughtful Setting

Fortunately, Thanksgiving is not Halloween or Christmas, which means decor and ornaments needn’t be elaborate.

A beautifully scented candle at the home’s entry creates an uplifting mood for arriving guests. (Never use scented candles on a dining table or where food is served.) —Steve Thompson

Set up the bar outside to fully enjoy our year-round indoor/ outdoor lifestyle. This also helps move people out of the busy kitchen to enjoy more of the beautifully designed house. —S.T.

Don’t just think about the traditional orange and brown colors associated with the day. Mix and match colors and textures to create a collected look with high and low pieces, like rustic-looking Bosc pears in a crystal bowl. How about navy and copper or gold and aubergine for a twist on the color scheme? —S.T.

Change Up, Pare Down, and Parsel Out Food Prep

The feast is always the focal point of the day. That doesn’t mean it must test the limits of the kitchen, nor the cook.

Roasting a turkey whole almost never results in the most delicious meat. For a few years now, I’ve broken the bird down into breasts, legs, and wings, and then brined and grilled these segments. This allows for each cut to cook to its appropriate temperature, and eliminates dry, overcooked turkey. —Tristan Pitre

Thanksgiving dinner needn’t be the same turkey and gravy each year. Roast a prime rib, glaze a pork loin, or do something that will keep you from spending the entire day in the kitchen rather than spending that much deserved time with loved ones.

—Travis Watson

Let professionals help. There are great bakeries that specialize in delicious pastries, pies, and cakes, for example. Check your menu for special dishes that, for one reason or another, could be delegated to the pros. —T.W.

I like to set my table early and, on the holiday, add fresh greenery to it. —Kymberley Fraser

Write gratitude cards to each person at your table. Put one on top of each place setting, and they also act as place cards. —Wanda Wen

When guests bring dishes, dinner gets better—and easier for the host. A little coordination may be required to avoid duplicate dishes; and let your friends know that there’s no disgrace in purchasing a contribution for the feast (see “Let Professionals Help”). —T.W.

Prep ahead. At least a week before Thanksgiving, thoroughly read each planned recipe: There are often elements that can (or should) be made ahead of time. Doing prep work each day can save a lot of time when the holiday arrives. —T.W.

FROM LEFT: COURTESY OF BEAUTIFUL MESS HOME & GARDEN; © ELLIE BAYGULOV/STOCKSY UNITED

UNITED

To assist planning and prepping, print out your Thanksgiving recipes and secure them at eye level to the refrigerator or kitchen counters. (Don’t panic: It’s just temporary.) Look through each recipe one week before the holiday and make a master list of all the ingredients needed. Dry pantry items can be purchased the week before Thanksgiving. Vegetables and other fresh items can be picked up by Monday (to avoid the growing, desperate crowds in the stores as time passes).

Goldstein

A semi-homemade gravy can be made in a jiffy. Bring a carton of store-bought chicken broth to a boil. Add pandrippings from the turkey and a half-cup flour mixed with a halfcup water to thicken the broth. Season with salt and ground black pepper. —R.G.

This is a great trick for quick, delicious mashed potatoes: Make them ahead of time. To reheat with spectacular results, put them in a large mixing bowl and cover. Place the bowl over a pot of simmering water. The steam

reheats the potatoes; the taste and texture is almost exactly the same as when first made. —R.G >

Plan for Beverages to Share the Limelight

Whether elegant and complex or simple and refreshing, drinks deserve as much attention as the cuisine on Thanksgiving.

Pecan Pie Old Fashioned

To make your own stock, save chicken bones and veggie scraps in a container in your refrigerator. Include carrot and celery trimmings, garlic, shallot, and onion skins, herbs that are on their way out, and bay leaves if you have them. Throw everything in a pot of salted water; heat to reduce. This can be done a few weeks in advance and frozen to have on hand . —Kelsey Brito

Make the apple pie, pumpkin pie shell, biscuits, cookies, and bread crumbs (for stuffing) up to a week ahead of time and freeze them Biscuits are best baked straight from the freezer; and pie just needs to defrost overnight in the refrigerator and can be popped in the oven first thing in the morning.

I always buy the most delicious organic turkey from Erewhon. Just reheat it in the oven while spending time relaxing with family.

K.B.

Kymberley Fraser

Big bottles make a statement. Thanksgiving is the perfect opportunity to open large-format wine bottles like magnums (1.5 liter), jeroboams (3 liter), and even methuselahs (6 liter), depending on the number of guests. Such outsized bottles set a fun tone, and every family gathering can use that extra dose of fun.

Brandon Alpert suggests: If a salad contains candied pecans, try serving this twist on a classic tipple.

Makes 1 drink

2–3 tablespoons caramel sauce

2–3 tablespoons finely chopped pecans

2 ounces bourbon

3–5 dashes of bitters

¼ ounce Yes Cocktail Co. Toasted Pecan Syrup

—Tristan Pitre

Skip wine altogether, if you prefer, because another perfect pairing with Thanksgiving food is cider. Apples were one of the first cultivated crops in colonial America, and they were fermented into hard cider (there is also alcohol-free soft cider). Dry styles provide a complimentary flavor profile to the warm spices that are featured in so many holiday dishes, and their light effervescence helps cut through the richness of turkey legs and gravy. San Luis Obispo winery Scar of the Sea produces a range of amazing ciders that are ideal for autumnal fare.

—T.P.

Consider pairing cocktails with the meal in addition to wine and other beverages. Cocktails can be even easier to pair with food than wine, if they’re kept simple by highlighting a single ingredient.

—Brandon Alpert

A mocktail is a nonalcoholic cocktail. You can substitute a nonalcoholic spirit in any of our recipes or replace the alcohol portion of the cocktail with sparkling water or iced tea.

—B.A.

Orange peel, for garnish

Pour caramel sauce onto a small, shallow saucer and chopped pecans onto a second saucer. Dip rim of a chilled rocks glass into caramel and then pecans.Set aside. Combine next three ingredients in a mixing glass with ice. Stir and strain into prepared glass with a single ice cube. Garnish with a strip of orange peel.

Pawnee Harvest Festival

You can substitute apple cider for the alcohol here to make a mocktail out of this seasonal cocktail by Brandon Alpert.

Makes 1 drink

½ ounce Yes Cocktail Co. Spiced Apple Syrup

2 ounces gin, vodka, or apple brandy

½ ounce lemon juice

2 dashes walnut bitters

Soda water, if desired Apple slices, for garnish

Combine first four ingredients in a cocktail shaker with ice. Shake and strain into a glass filled with ice. Top up with soda water, if desired. Garnish with fresh apple slices.

LAGIER;

TOP, LEFT:

Buck Tradition Altogether

In our family, we do Thanksgiving on the Friday after Thanksgiving and call it Thanksgiven. As a mom of a lot of grown kids who have spouses, I never wanted the kids to have to choose what family to be with on Thanksgiving. I decided it was more important for everyone to be together, so we do Thanksgiven on Friday.

Also, I usually make something other than turkey, since everyone has probably had their fill of turkey from the day before.

—Annette Kirkhuff

More Than Mere Sustenance

The works of three new nonprofits are a reminder that giving back is the ultimate soul food.

BY JOAN TAPPER PHOTOGRAPHS BY RICHARD FUSILLO

Of all the holidays we celebrate, Thanksgiving is most associated with a meal. So, it’s particularly appropriate that in this Giving Back issue, in which we traditionally recognize some of the 805 area’s nonprofits, we highlight three relatively new groups whose efforts touch on food, nutrition, and produce

Serving Meals

Feed The Valley (feedthevalley.org) had its roots in the pandemic, says chef Greg Ryan, who with his wife, Daisy, runs Bell’s restaurant in Los Alamos and co-owns Bar le Côte seafood tavern in Los Olivos. “Initially, the program was a way to support the restaurant, pay staff, and get food to people in need,” Ryan says.

They built a network through which several local restaurants, thanks to donations, provided meals to area residents who needed them—1,200 servings from April to June 2020. When things opened up again, the Ryans paused the program but used the time to regroup, write grant proposals, and plan improvements for the future. When another shutdown loomed in November of that year, they were ready.

With the Santa Barbara Foundation as a fiscal sponsor, they were able to launch a website, accept taxfree donations, and begin a charitable lunch program with Tyler Winery that would help fund Feed The Valley.

This year, each of the restaurant partners—Bell’s, Bar Le Côte, Plenty on Bell’s, Valley Piggery, and Full of Life Flatbreads—is responsible for providing meals for a recipient group on a different day of the week. Ryan is quick to cite the organizational help of Companion Hospitality Group’s Andi Davis and Brenda Vasquez for making the program work smoothly to the tune of 8,500 meals served in 2022 (and 25,000 since the beginning).

“The biggest challenge is money,” he says, along with space to work in confined kitchens. “We’re no longer saving restaurants,” he adds. “Now our mission is to feed people who aren’t able to get food. Restaurants are part of the fabric of the community, but we can’t be in everyone’s orbit; our restaurant is expensive. Food insecurity affects more people than you or I could imagine. I’m proud and humbled to have a larger reach [beyond] someone who is walking in our door.”

While grappling with a pandemic shutdown, chefs Daisy and Greg Ryan of Bell’s in Los Alamos came up with a nonprofit— Feed the Valley—that helps those who are food insecure.

Enhancing Health

The role of nutrition in the prevention of disease is often overlooked, says Emma Malina, board vice chair and team leader on programs and partnerships for Rooted Santa Barbara (rootedsantabarbara.org). Founded in 2019 by a committee led by Beth Skidmore, the group has aimed to be a collaborative hub at the intersection of food and health, partnering with groups like the Foodbank of Santa Barbara County and the Breast Cancer Resource Center to educate the community on the value of bringing plants and fiber into our diet.

“Nutrition is a vital component of good health,” says Skidmore, “but unfortunately it plays a very small role in health care. We’re here to change that. We’re here to foster and fuel a coordinated local network of programs and partnerships to ensure that the health benefits of plant-predominant eating are understood, delicious, and accessible for every community member.”

“We believe in the support of pills and procedures,” adds Malina, “and we’re not saying it should be all plants all the time. But upping fiber significantly would result in a shift in health disparities.” Getting that word out in as many ways as possible has been the group’s goal. That means providing community education through cooking demos, online learning, and a recipe portal; collaboration and partnerships for a nutrition network; and partnering with national medical organizations and with nursing and culinary programs in schools.

Locally the organization has run a 10-day Facebook campaign in Spanish about eating more plants and also worked on nutrition videos geared to the breast cancer community. “Our largest project,” says Malina, is “developing a curriculum for a series of research studies with Sansum Institute Diabetes Research, aimed at the Latinx diabetic community.”

Coming in 2023: a campaign to raise $500,000 to support business development, rapidly growing programs, and outreach; secure a headquarters with a community teaching kitchen; and establish Rooted Santa Barbara as an independent 501c3.

“There’s a lot of confusion about nutrition,” says Malina. “The topic can be divisive. We’re not selling a system, just whole plants, the least expensive produce in the grocery [store]—beans, grains, fruit and vegetables, seeds and nuts. It’s back to basics.”

With Rooted Santa Barbara, Beth Skidmore (on the right) and Emma Malina advocate for the health benefits of eating more fiber and plants, like those on the mural at Tri-County Produce behind them.

Perennial Hunger Fighters

We’d also like to acknowledge our local food banks, which have worked to combat food insecurity for decades and remain steadfast champions of the cause.

Foodbank of Santa Barbara County (foodbanksbc.org)

SLO Food Bank (slofoodbank.org)

Food Share of Ventura County (foodshare.com)

Growing Food and Pride

When Ron and Karen Meier moved to Moorpark with sons Tom and Steve six years ago, they brought with them the nonprofit 501c3 organization they had founded almost a quarter century ago in the Midwest. The Upside of Downs (upsideofdowns.org) began as a support and education group for parents like themselves who had children with Down syndrome.

Four years ago, as the young men started to age out of special-needs education programs, Karen began looking for other supportive activities. She found limited opportunities and long wait lists and instead began volunteering with Tom at various venues, including Moorpark’s Apricot Lane Farms, which proved welcoming to the young man and educational for her. Suddenly she could envision how valuable a farm program that accommodated differently abled volunteers would be.

And that’s what the Meiers initiated when they bought Mulberry Lane Farm in Somis in spring 2020. The farm itself included six acres of rare and tropical fruit trees. There were also 12 concreteedged raised beds that made it easy for volunteers with mobility issues to work in them. The Meiers had never owned a farm, but they acquired a valuable employee, a former manager from Apricot Lane Farms, who helps them deal with their 377 kinds of produce—bananas, papayas, cherimoyas, persimmons, pomegranates, and lots of guavas, among other things.

“It’s been a journey of discovery,” says Karen, who worked through The Arc of Ventura County, as well as with her sons’ special needs community, to identify the 20 to 25 participants a week who attend the group’s day program. “Each differently abled individual comes with their own caregiver, and they work on harvesting, planting, and packing.”

She takes produce, live plants, and seedlings to the Thousand Oaks Certified Farmers’ market on Thursday and the Camarillo farmers market on Saturday, and there’s an online seed shop as well.

“There aren’t enough hours in the day,” she says, “but the volunteers take such pride in the tasks, it’s awesome to see.” 

Ron and Karen Meier bought Mulberry Lane Farm in Somis and have incorporated it into day programs for their nonprofit, The Upside of Downs. The produce they sell at local farmers markets also supports the organization.

Fruit of the Gods

By Jaime Lewis

own the street from me, the branches of a neighbor’s Fuyu persimmon tree sag with plump, squat orange fruits. They begin light green each summer, ripening to copper by fall, with skin that shines after I squeak my thumb over it. Even before those persimmons make it to the kitchen to be eaten, they are enchanting. “Persimmons scream fall,” says executive chef Frank Barajas of Pequín Coastal Cocina at Vespera Resort (vesperapismobeach.com/dining) in Pismo Beach. “They’re just like pumpkins, squashes, and gourds to me.”

In culinary contexts, the most common persimmons are subvariants of the Japanese persimmon, diospyros

FUYU PERSIMMONS TWO WAYS WITH BURRATA

“Fuyu Persimmon with Burrata is a colorful appetizer that’s perfect for fall,” says chef Barajas. “The contrast in textures between the fresh and roasted persimmon shines against the creamy burrata cheese. A touch of honey and olive oil melds the flavors together, and dukkah adds crunch and spice.” To determine when fuyu persimmons are ripe, he recommends thinking of the fruit like a banana. “The riper they are, the mushier they are. You want your fuyu to have a slight give to it, but not as much as, say, a tomato.”

Serves 4

2 fuyu persimmons (firm), peeled and thinly sliced

1 cup Persimmon Salsa (recipe follows)

4 2-ounce balls of burrata Extra-virgin olive oil, to taste

6 ounces orange blossom honey

kaki—Greek for “food of the gods.” Two of those subvariants appear commonly in the 805: the fuyu and the hachiya persimmon.

“Fuyus are sweet,” says Barajas. “Other varieties tend to be more tannic.” Their shapes are different, too: fuyus look like a tomato, and hachiyas have the shape of a large acorn.

Each of the recipes that follow calls for the sweeter fuyu persimmon, but for very different dishes: a burrata appetizer, a salad, and a cake. I plan to try them out at this year’s Thanksgiving feast. And where will I find the fuyus to supply those recipes? Let’s just say my neighbor’s tree has nowhere to hide.

¼ cup Chef Burajas’ Dukkah (recipe follows) Mint leaves, for garnish

Arrange persimmon slices in the bottom of four serving bowls. Add a large spoonful of Persimmon Salsa and place a burrata ball on top. Drizzle with olive oil and honey, sprinkle with dukkah, and garnish with mint leaves.

PERSIMMON SALSA

4 small ripe fuyu persimmons

2 teaspoons minced and seeded jalapeño

2 tablespoons minced white onion

2 teaspoons minced fresh mint

1 teaspoon minced and peeled fresh ginger root

1 tablespoon fresh lime juice

2 ounces extra-virgin olive oil

Preheat oven to 375°F. Peel persimmons and place them on a sheet pan with jalapeño; roast until both are slightly charred and soft, approximately 6 to 8 minutes.

Transfer to the bowl of a food processor; pulse to a salsa texture. Fold in onion, mint and ginger. Stir in lime juice and olive oil.

CHEF BARAJAS’ DUKKAH

2 tablespoons coriander seeds

1 teaspoon cumin seeds

1½ tablespoons black and white sesame seeds

¼ cup hazelnuts, toasted

¼ cup almonds, toasted

1 teaspoon dried oregano

¼ teaspoon salt

Combine all ingredients in a food processor or spice grinder, and pulse to a coarse crumble.

OLIVE OIL CAKE WITH FUYU PERSIMMON CHUTNEY

Playing with sweet and savory flavors, chef Shaun Behrens of Bear City Social (bearcitysocial.com) mobile kitchen in Los Osos serves this olive oil cake with chutney >

PERSIMMONS BRING SWEET FLAVOR AND VIBRANT COLOR TO THREE DISHES CREATED BY CHEFS IN THE 805.

KOPCOK/STOCKSY

In Pascale Beale’s Persimmon, Orange, and Red Onion Salad, slices of Fuyu persimmon lend a fresh twist to a traditional Spanish tapas dish.

Fuyus versus Hachiyas

While fuyus can be eaten straight off the tree, like an apple, hachiyas need to be processed in some way to tone down their astringency. One of most common methods is to peel hachiya persimmons and hang them for multiple weeks, which dries them out, crystallizes their sugars, and turns them into a deliciously tart fruit leather. Called hoshigaki, the practice originated in Japan, but stateside chefs and home cooks have borrowed the idea, too.

made from local fruit. While he might use strawberries in spring or peaches in summer, fall calls for persimmons. Behrens says he likes fuyu persimmons because, “they are an instant-use fruit when they’re ripe, as opposed to the hachiya variety. I like the texture and somewhat tropical flavor of it.” For the best results with the chutney, he recommends using perfectly ripe persimmons. And, for the cake,“use very good olive oil here,” he says.

“It doesn’t have to be extra-virgin, but a fullbodied flavorful version works well.”

Makes 6 to 8 servings

1¼ cups all-purpose flour

⅔ cup granulated sugar

½ teaspoon baking powder

¼ teaspoon kosher salt

⅔ cup good olive oil, plus extra for drizzling

½ cup Greek yogurt

2 eggs

3 tablespoons lemon juice

Zest of 1 lemon

Whipped cream (for serving)

Fuyu Persimmon Chutney (recipe follows)

Preheat oven to 350°F. Oil and lightly flour a 9-inch springform pan or round cake pan.

In a large bowl, mix together dry ingredients. Slowly whisk in olive oil, yogurt, and eggs. Add lemon juice and zest; lightly stir until mixture is completely incorporated and there are no lumps.

Pour batter into prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool for approximately 10 to 15 minutes before slicing.

Serve with a dollop of whipped cream, persim mon chutney, and a drizzle of good olive oil.

FUYU PERSIMMON CHUTNEY

4 ripe fuyu persimmons, peeled and diced into ½-inch cubes

1 orange, zested and juiced

2 teaspoons granulated sugar

2 teaspoons rice vinegar

1 tablespoon brandy

2 pinches coarsely ground pink peppercorns

2 pinches paprika

In a medium bowl, mix together all ingredients and set aside to marinate at room temperature for at least 10 minutes or in the refrigerator for one week.

PERSIMMON, ORANGE, AND RED ONION SALAD

Orange and red onion salad is traditional tapas fare in Spain. This play on that salad by Pascale Beale, cookbook author and culinary educator at Pascale’s Kitchen (pascaleskitchen. com) in Santa Barbara, calls for grilled, sliced onions, rather than raw ones, and the addition of very thinly sliced Fuyu persimmons. You’ll need a mandolin to slice them.

Serves 8 people

2 tablespoons olive oil

1 teaspoon ras el hanout, available at World Market

1 large red onion, peeled and thinly sliced 3–4 oranges, peeled and sliced 2–3 Fuyu persimmons, thinly sliced on a mandolin

1 cup cilantro leaves

Juice and zest of 1 large lemon

cup olive oil Salt and pepper to taste

Combine olive oil and ras el hanout in a mediumsized bowl. Add sliced red onion and toss carefully to coat, keeping onion slices intact. Heat a grill pan until very hot. Cook onion slices 2 to 3 minutes on each side until well browned. Set aside to cool.

Arrange orange slices, persimmons slices, and grilled onions on a large platter in an attractive pattern. Scatter cilantro leaves on top.

In a small bowl, whisk together lemon juice and zest, olive oil, and salt and pepper to form an emulsion. Drizzle vinaigrette over salad, and serve

Design • Construct • Manage

Taste

By Gabe Saglie

Not Time to Skimp

True to its origins as a showing of gratitude for the harvest, Thanksgiving is a day of gustatory indulgence. So, when it comes to wine for the feast, it seems appropriate to splurge just a bit. The following bottles from Central Coast producers display exceptional, elevated quality to make this year’s meal at once delicious and memorable.

Rusack Vineyards 2020 “Icon” Sauvignon Blanc, Ballard Canyon ($75; rusack.com)

The packaging tells the story: sturdy glass, wax dip, petite label. This sophisticated white from winemaker

Steve Gerbac sets a standard for California sauvignon blancs, with brilliant tropical aromas and luscious citrus flavors. Eleven months of aging in neutral French oak gives it a seductively curvy mouthfeel, elevated by remarkable acidity and freshness. The fruit is sourced from the Rusack ranch in Santa Barbara’s Ballard Canyon AVA, and the wine’s very limited release—24 cases—makes it extra special.

Babcock 2019 “Top Cream” Chardonnay, Sta. Rita Hills ($55; babcockwinery.com)

Bryan Babcock has been producing chardonnay in the coveted Sta. Rita Hills AVA for decades, and his knack

for distinguished, if not stunning, results continues. Sourced from Donnachadh Vineyard and aged in onethird new French oak barrels, this wine is both layered and complex, an evolving experience in the glass. Alluring aromas of graham cracker, baked bread, and vanilla give way to—as the name suggests—a wonder fully creamy mouthfeel. But acidity also prevails, and a pronounced minerality makes this wine fresh and alive.

Kaena Wine Co. 2019 Tierra Alta Reserve Grenache, Ballard Canyon ($55; kaenawine.com)

As the self-proclaimed Grenache King, winemaker Mikael Sigouin takes the grenache grape very seriously. Tierra Alta Vineyard rests on limestone soils in Ballard Canyon, and fruit is sourced from the property’s oldest vines, at an elevation of 1,400 feet. The wine is aged in oak for almost two years before bottling. Luscious and splashy, this fruitbomb showcases raspberry jam aromas, ripe pomegran ate and herb flavors, and lithe tannins.

Bien Nacido 2020 Estate Syrah, Santa Maria Valley ($60; biennacidoestate.com)

Winemaker Anthony Avila sources fruit from one of the most revered grape growing sites in California, which straddles the Santa Barbara–San Luis Obispo County line. Grapes from the west-facing vines growing on rocky soils at an elevation of 700 feet become the estate syrah. Powerful, refined, and perfectly structured, it features fresh flavors of berry compote, with subtle truffle and fresh white pepper notes.

Thacher Winery 2019 Mourvèdre, Paso Robles ($52; thacherwinery.com)

This wine exhibits a wild and raw spirit with delicious mushroom and wild berry flavors, along with enticing earthy notes. The soft, rounded tannins provide a lush, extended mouthfeel, and the acidity is accented with red, spicy fruitiness. Winemaker Sherman Thacher uses grapes from two top vineyards in Paso Robles— Hastings Ranch and Cass.

Kukkula 2018 Aatto, Adelaida District ($60; kukkulawine.com)

This Rhône-inspired blend contains 45-35-20 percent of mourvèdre, counoise, and grenache, respectively. The blend creates an intense perfume and flavors of flowers, berry pie, and ripe red berries—all intertwined with tantalizing notes from the spice rack. The estate, located in Paso Robles’ Adelaida District AVA, is organic and dry-farmed. The names, “Kukkula” and “Aatto,” Finnish for “hill” and “eve,” respectively, pay tribute to owner and winemaker Kevin Jussila’s roots.

Herzog Winery Reserve Malbec 2018, Paso Robles ($52; herzogwine.com) Herzog wines are kosher, but the winemaking process— performed inside a remarkable state-of-the-art facility in Oxnard and led by director of winemaking David Galzignato—also conforms to industry tradition. Grapes from the warmer stretches of Paso Robles give this malbec a fleshy mouthfeel and forward flavors of charred berries, plums, and earth. This is a rich but very approachable wine, with tannins that are pronounced but rounded and refined.

Addendum 2017 Cabernet Sauvignon, Napa Valley ($90; fessparker.com)

The fruit may be from the Napa Valley, but this is very much an 805-area wine. The morning they’re picked, the grapes are driven in a temperature-controlled truck down to the Fess Parker winery in Los Olivos, where they’re crushed. Winemaker Blair Fox sources from a handful of vineyards in the Rutherford AVA, like Skellenger Lane and Stagecoach, which he also bottles as single-vineyard wines. This particular wine blends fruit from all of them to a deliciously dusty, earthy, and full-bodied result, elevated by ripe flavors of cherries and currants and a mouthfeel that’s downright luxurious. 

Taste Dining Out

By Nancy Ransohoff Photographs by Carter Hiyama

Turning Up the Heat

THE RESTAURANT AT THE SANTA YNEZ INN HAS A WINNING NEW LOOK AND FIRED-UP MENUS INSPIRED BY ITS WINE COUNTRY LOCATION.

The Santa Ynez Valley culinary scene continues to heat up with the opening of The Victor Restaurant and Bar (thevictor. us). The Santa Ynez Inn’s new signature eatery, located in a freestanding building adjacent to the hotel, is fresh from a twoyear renovation.

A new design creates a welcoming ambience in the sophisticated yet warm dining room with earthtoned upholstered banquettes, wood floors, and black chairs against white wall paneling. Anchored by a marble-topped counter and tables, the bar area is an inviting spot to enjoy a cocktail or glass of wine and perhaps linger for dinner. Outdoors, a welcoming fireplace is the focal point on shaded patios with sofas and table seating.

Along with the renovation comes a new concept. “Since we are surrounded by oak-studded grassy pastures, we were inspired by the notion of a cookout on a ranch,” says Kristopher McLaughlin, Santa Ynez Inn’s general manager.

“With that vision, our concept of adding a live-fire component to our restaurant was born. Whether it be locally caught fish or a juicy tri-tip, every menu item has an element that is cooked in our live-fire Josper oven or on our Santa Maria barbecue.”

Chef Beto Huizar carries out that vision, highlighting “live fire, land, and sea” on his menu while putting his own creative spin on classic dishes that are made with local ingredients whenever possible. “This style of cooking takes me back to my childhood,” says Huizar,

Santa Ynez Inn general manager Kristopher McLaughlin (top, right) applauds the restaurant’s new live-fire concept, which dominates chef Beto Huizar’s (top, left) menu. Raw ingredients get their due, too, in dishes like Yellowfin Tuna Crudo (above). Creamy paneled walls in the dining room are a textured backdrop for black furnishings and rich wood accents.

charcoal grill-oven. Many dishes are cooked entirely or finished with this appliance, using mesquite charcoal to maintain a temperature of 600 to 700 degrees.

Equal attention is given to meats and seafood in dinner plates, such as the Santa Maria Tri-Tip Frites, a twist on the classic steak frites made with Wagyu tri-tip cooked sous vide and finished in the grilloven for a rich, savory char. The end result is served with a tomato béarnaise sauce and house-made shoestring French fries. >

Among the riffs on traditional cocktails is the Rare Fashioned, made with Eagle Rare Bourbon and blood orange bitters.

Huizar shucks the main ingredient (far left) for Chef Beto’s Grilled Oysters (left).

The cornerstone of the kitchen is a Josper charcoal grill-oven (left), used to produce flame-kissed dishes such as mesquite-grilled Santa Maria Tri Tip Frites with crispy shoestring fries and tomato béarnaise sauce.

Taste Dining Out

Cedar Plank Salmon is a vestige of the restaurant that previously occupied the building. “The Vineyard House used to make a similar dish,” says Huizar, who tops the hint-of-smoke fish with white wine–cream sauce and crispy quinoa and accompanies it with sauteed spinach and fennel.

In the starters section, Yellowfin Tuna Crudo and Kobe Beef Tartare spotlight raw ingredients, while others—among them the grilled oysters with garlic and butter—get the live-fire treatment. The traditional Mexican dish of Rajas con Crema balances a slight heat from strips of roasted Pasilla pepper with the sweetness of caramelized onions and incorporates a silky cream sauce made with crème fraîche. The mixture is rolled into warm house-made corn tortillas. “That’s my childhood on a plate,” says Huizar.

Huizar also draws from his more than 20 years of experience running his catering company and cooking at noteworthy Santa Ynez Valley eateries, including The Vineyard House, The Ballard Inn, Mattei’s Tavern, Industrial Eats, and most recently, Mad & Vin, located in Solvang’s The Landsby Hotel, a sister property of The Santa Ynez Inn.

For a final flourish, the evolving dessert menu includes delights like raspberry and Chambord soufflé, New York-style cheesecake topped with grilled seasonal fruit, and Chocolate Pot de Crème with fresh berries. “For fall desserts we’ll move into pears, persimmons, and other seasonal flavors,” says Huizar.

Cocktails lean toward classics with a twist, such as the Victor Gimlet, made with Tito’s vodka, lime juice, muddled mint leaves, elderflower liqueur, and simple syrup, with a fresh mint garnish. Beer selections include domestic, imported, and local craft brews, with Topa Topa Chief Peak, Firestone Walker Mind Haze, and Belhaven Scottish Ale on draft.

The wine list embraces the area’s riches while adding some hard-to-find French and Italian options. “With our wine destination location, we wanted to give people an opportunity to try not only local wines, but also some they could not easily get in the valley,” says McLaughlin. “We created our wine list so that it pairs well with our menu,” he says, pointing to examples such as “oysters with a crisp glass of Chablis or a local pinot with our Santa Maria tri-tip.” The Victor Collection house label is made by Santa Barbara County’s Lucas & Lewellen Vineyards.

As of this writing, Saturday and Sunday brunch is gearing up at The Victor, along with daily happy hour, featuring discounts on drinks and a special menu. Along with those additions, the Santa Ynez Inn is poised for a name change to The Genevieve. It’s all part of this establishment’s exciting culinary and hospitality evolution.

THE DINING GUIDE

Our aim is to inform you of restaurants with great food that you might not have experienced yet. This guide is arranged not by cuisine type, but by style of restaurant. “Fine Dining” choices have an elegant atmosphere and very professional service. Restaurants included under the “Foodie” heading are heralded for their wonderful chef-driven cuisine, regardless of atmosphere. “Good Eats” listings are just that—solid, casual, and delicious. The “Fun, Fun, Fun” category brings you spots geared toward a good time.

New listings will appear in Where to Eat Now in every issue. Please send any comments and suggestions to edit@805living.com.

MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table

Fine Dining

These restaurants have a skilled kitchen team, a lovely dining room, and great service.

BELMOND EL ENCANTO

800 Alvarado Place Santa Barbara, 805-845-5800 belmond.com/el-encanto-santa-barbara Entrées $26–$54

Great Views, Romantic

The luxe Belmond El Encanto hotel perches atop its seven-acre hilltop property with sweeping city and ocean views. Settle in on the spacious terrace to experience the plant- and seafood-forward cuisine of executive chef Bruno Lopez in dishes such as king salmon, seared diver scallops, risotto with sea urchin or black truffle, glass noodles, and a grains and greens bowl. Taking influences from various California cultures, the menu showcases the flavors of local artisanal ingredients including fresh seafood, caught daily. Wine offerings from Santa Barbara County and around the globe, beers, and cocktails are among a wide selection of beverage choices. Breakfast, lunch, and dinner are served daily, although Sunday lunch is replaced with a bottomless Bellini brunch. Afternoon tea is served Monday through Saturday from 2 p.m. to 4 p.m. with 24-hour advance notice. In-the-know locals and hotel guests take in the sunset, cocktail in hand, on the terrace.

CA’ DARIO 37 E. Victoria St., Santa Barbara and 38 W. Victoria St., Santa Barbara and 1187 Coast Village Road, Montecito and 250 Storke Road, Unit B, Goleta 805-884-9419 cadariorestaurants.com Italian; Entrées $11–$30

The flagship of Dario Furlati’s growing restaurant empire sits at the corner of Victoria and Anacapa streets somewhat off the Santa Barbara tourist path but decidedly worth the walk. House-made pastas here come with Bolognese or tomatoes, olives, and capers or smoked salmon, peas, tomatoes, and cream. Terra-cotta-baked chicken, roasted quails with porcini ragout sauce, and fish-of-the-day specials are also available. For faster fare, check out Ca’ Dario Pizzeria Veloce, found inside the Santa Barbara Public Market. People of Goleta, take note: Ca’ Dario Cucina Italiana serves lunch and dinner in a Storke Plaza space decorated with dark woods and white tablecloths. A recently opened Montecito location also serves lunch and dinner.

NEW COAST & OLIVE 1295 Coast Village Road Montecito, 805-690-3920 coastandolive.com Californian; Entrées $20–$55 Saturday and Sunday Brunch Located on the ground floor of the Montecito Inn, this upscale yet unstuffy spot keeps locals and hotel guests happy with its seasonal menu infused with

farmers market ingredients. At dinner, starters like Grilled White Shrimp Salad and Tempura Cauliflower set the stage for main dish options, such as Seafood Pappardelle, Trout Almondine, and Braised Short Rib. A varied brunch menu includes a Cognac Banana Flambé Waffle, along with a roster of egg dishes, acai bowl, salads, sandwiches, burgers, fresh fish, and a market selection of oysters. An international wine list offers a broad assortment from the Central Coast. Lunch is served Monday through Friday.

COIN & CANDOR AT FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 coinandcandor.com Californian; Entrées $19–$49

At this breakfast, brunch, lunch, and dinner brasserie, original dishes by chef Jesus Medina are driven by the seasonality of ingredients from local purveyors and influenced by his Latin roots. At dinner, look for seafood and meats from the wood-fired grill, such as Baja California red snapper adobo, along with fresh salads, sides, and housemilled breads. Pastry chef Patrick Fahy’s creative desserts range from Oatta Cota, made with farmers market fruit and cinnamon oat crisp, to Apple Pie Souffle and 10-Layer Chocolate Cake.

THE GALLERY RESTAURANT 30768 Russell Ranch Road, #C Westlake Village, 818-889-1338 thegallerywestlake.com New American and Seafood; Entrées $18–$54

This sleek eatery in The Shoppes at Westlake Village strikes a comfortable balance between casual and upscale, serving a varied menu of classic dishes and updated twists with global influences. Father and son owners Moez and Karim Megji make sure there’s always something new along with mainstays such as steaks and burgers. Look for favorites such as Macadamia-Crusted Halibut with Thai peanut sauce, Oven-Roasted Seafood with yakisoba noodles, and Cajun Gumbo. The sprawling raw seafood bar includes stars like spicy tuna and fresh oysters. The restaurant is open weekdays for lunch and nightly for dinner, and happy hour is every day from 3:30 p.m. to 6 p.m.

LES PETITES CANAILLES 1215 Spring St. Paso Robles, 805-296-3754 lpcrestaurant.com French; Entrées $17–$40

Offering a taste of Paris in Paso without the pretense, this buzzing French farm-to-table bistro focuses on sophisticated, modern cuisine in a casual, comfortable setting. Julien Asseo, chef and co-owner with his wife, Courtney, received his culinary education in France and honed his skills at Michelin-starred eateries Restaurant Guy Savoy and Joël Robuchon in Las Vegas and La Fontaine de Mars in France. Following dishes like steak tartare, escargot in puff pastry, steak frites, dayboat scallops, beef cheek Bourguignon, and Le Burger, it’s easy to say oui to crème brûlée or profiteroles for a very French ending. >

MORE ON THE WEB

Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

ALZHEIMER’S

ANGELS FOSTER CARE

angelsfostercare.org

WHAT WE DO: We are leading the way to end Alzheimer’s and all other dementia. Our local chapter provides free education programs and support services (including a 24/7 Helpline at 800-272-3900) throughout our tricounty region, while also supporting critical research toward a cure.

WHAT WE NEED: Visit our website to make a donation, become an event sponsor, participate in one of our fundraisers such as The Walk to End Alzheimer’s® or The Longest Day®, or learn about volunteer opportunities. instagram.com/alzcacentral.

WHAT WE DO: Angels Foster Care protects abused, neglected, and abandoned infants and toddlers, nurtures them in one loving home until adoption or reunification, and ensures that they reach their maximum development potential.

WHAT WE NEED: We are committed to supporting the most vulnerable infants and toddlers in our local foster care system. Please visit our website at angelsfostercare. org to make a monetary or in-kind donation (new/unused baby items only) as well as to learn more about becoming an Angels volunteer!

BOYS

CASA PACIFICA casapacifica.org

WHAT WE DO: As the largest nonprofit provider of children’s mental health services in Ventura and Santa Barbara Counties, Casa Pacifica’s mission is to support bright futures for children, families, and young adults. We deliver exceptional mental health programs and services in outpatient, residential, and home and community-based settings. Our programs reflect our commitment to behavioral health care, wrap-around services, education, and family support.

WHAT WE NEED: We welcome monetary donations, gift cards (food, restaurant, and retail), shoes, and clothing (young adult sizes).

ELINGS PARK FOUNDATION

elingspark.org

WHAT WE DO: Elings Park makes Santa Barbara happier, healthier, smarter, and more inspired through the arts, nature, and recreation.

WHAT WE NEED: Elings Park is the largest privately funded park in the U.S. More than two times the size of Disneyland, this scenic park features sweeping ocean views, picturesque oak groves, and has been Santa Barbara’s gathering place for recreation, arts, nature, and inspiration since 1985. Elings Park is made possible by community donations and receives no government funding.

WHAT WE DO: Our mission is to enhance the lives of young people and their families by providing a positive environment that cultivates academic success, healthy lifestyles, character, and citizenship.

WHAT WE NEED: Donations and volunteers for our enrichment programs. We provide tutoring and interest-specific programs such as TechGen, CSI Forensics, art, and sports in a safe, social environment for all kids in our community. They’re the only next generation we’ve got! As our reach increases, so do our expenses.

THE

feedthevalley.org

WHAT WE DO: Feed the Valley mobilizes local restaurants to prepare high-quality, nutrient-dense meals for elderly and low-income families in the Santa Ynez Valley. Our 200 weekly meal recipients are thrilled to receive thoughtful and delicious meals prepared by chefs that provide nourishment and a special sense of pride and dignity.

WHAT WE NEED: Donations! For $10 a meal, we’re able to cook and distribute healthy meals as a consistent food source for the food insecure. Visit feedthevalley.org to support our meal program.

WHAT WE DO: Since opening to the public in 1993, Ganna Walska Lotusland has become a world-class botanical garden and center for horticultural education, sustainable garden practices, and plant conservation. With 25 acres of diverse and whimsical gardens, it is a cherished local cultural gem.

WHAT WE NEED: To commemorate Lotusland’s 30th anniversary, our vision is to preserve and protect the Garden seeking support to restore and repair existing buildings, preserve collections, and invest in water solutions for a sustainable future.

HIVE OF HOPE

WHAT WE DO: We offer a variety of psychotherapeutic services and quality care in a private practice setting with sliding scale rates to accommodate one’s life circumstances. Using empirically based methods paired with intuitive approaches, our skilled therapists give one-on-one in-person treatment.

WHAT WE NEED: Community demands for in-person treatment and not just default to telehealth, we appreciate any funds to help our center thrive. Donations that allow us to vet for the best in our field and keep our hive still buzzing!

INTERFACE CHILDREN & FAMILY SERVICES

WHAT WE DO: Interface is an extensive nonprofit social services agency, providing services to address the complex needs of tens of thousands of clients annually. Our programs support individuals and families struggling with domestic violence, human trafficking, homelessness, incarceration, child abuse, and mental health concerns and equip children and adults to prevent harmful behaviors from happening in the future.

WHAT WE NEED: Please consider making a tax-deductible donation to support children and families in the community at icfs.org.

WHAT WE DO: My Stuff Bags Foundation provides individual duffels of new belongings to thousands of children across the nation who have been rescued from abuse, neglect, domestic violence, homelessness, or fires and who often enter foster care or crisis shelters with nothing of their own.

WHAT WE NEED: Help us give a new beginning to children in crisis! Donate new items for children of all ages, make a No-Sew Blanket, or contribute funding to help us ship Bags to waiting children.

WHAT WE DO: New West Symphony inspires passion for symphonic music through live performances and educational initiatives. Professional musicians and guest artists are from the region and around the world. We perform at the Thousand Oaks Civic Arts Plaza and Rancho Campana Performing Arts Center in Camarillo. We offer tuition-free educational outreach opportunities, special music clinics, workshops, and master classes.

WHAT WE NEED: We need financial support to help with our award-winning youth education outreach programs; newwestsymphony.org/support.

WHAT WE DO: We provide metabolic oncology nutrition and food security to low income seniors, cancer patients, and chronically ill throughout Santa Barbara County. Our nutrient dense SoupMeals are clinically formulated, crafted, and delivered to thousands of vulnerable community members.

WHAT WE NEED: Calling all SouperHeroes! We need your monthly support to provide lifesaving nutrition for cancer patients. For $50 a month, you can sponsor a month’s worth of SoupMeals to someone in treatment or recovering from a cancer diagnosis.

Make everyone’s season bright by supporting any of these worthy organizations.

ASSISTING THE

WHAT WE DO: PATH is committed to ending homelessness for individuals, families, and communities in California. In Santa Barbara, we offer a range of on-site and community-based services to help our unhoused neighbors access the services they need to improve their health, increase their income, and transition into stable housing.

WHAT WE NEED: Your support to help our neighbors Make It Home! Since 2015, we’ve served more than 3,500 people in Santa Barbara County. To donate or volunteer, contact JB at johnb@epath.org.

SANTA BARBARA SCHOOL OF SQUASH sbsos.org

WHAT WE DO: SBSOS is a year-round sports, education, and mentoring program for local underserved youth that guides students to their academic, athletic, and personal potential. Since 2006 every student has graduated high school and gone to college.

WHAT WE NEED: The pandemic has magnified the fundamental reason SBSOS exists and increased the depth and importance of our programming. We are looking for donations to continue to ensure our sustainability and double the number of deserving students we work with.

SANTA BARBARA ZOO sbzoo.org

WHAT WE DO: Dedicated to the preservation, conservation, and enhancement of the natural world and its living treasures, the Zoo connects people with animals and the wonders of nature, instilling a sense of awe and a dedication to action.

WHAT WE NEED: Financial support for conservation field work, veterinary equipment, and animal diets to continue caring for both the Zoo’s residents and local endangered wildlife. Donate at sbzoo.org/support or come visit the Zoo in person!

sbccfoundation.org

WHAT WE DO: The SBCC Foundation supports Santa Barbara City College and its students as they prepare for careers, transfer to four-year universities, and pursue lifelong learning goals. Awarding approximately $5 million annually, the Foundation fuels the excellence of SBCC by funding the SBCC Promise, student success programs, scholarships, emergency grants, and more.

WHAT WE NEED: Generous gifts to support our community’s college and its students, making an outstanding higher education accessible to all.

WHAT WE DO: TOArts is the nonprofit fundraising and presenting partner of the Bank of America Performing Arts Center, Thousand Oaks. Our guiding vision is to support a community Where the Arts Thrive for All. TOArts Presents brings world-class headliners and nationally touring acts to Thousand Oaks. AccessArts provides access to arts education to elementary school students in Ventura County. Kids and the Arts brings students to the theatre to experience live theatre.

WHAT WE NEED: Join the movement at toarts.org

WHAT WE DO: WEV empowers women and small business owners in our community. Since 1991, WEV has provided business classes, consulting, and funding to 28,000+ people throughout Santa Barbara and Ventura counties, made more than $6.9 million in small business loans, and helped nearly 5,300 local businesses start or expand. WEV clients generate an estimated $873 million in annual sales and have created 12,400+ local jobs.

WHAT WE NEED: Donations for providing vital support to current and aspiring small business owners.

LUCKY’S

1279 Coast Village Road Montecito, 805-565-7540

luckys-steakhouse.com and 3835 Cross Creek Road, Ste 18 Malibu, 310-317-0099

luckysmalibu.com

Steak House; Entrées $16–$69

Saturday & Sunday Brunch

At the Montecito location of this upscale steak house, black-and-white portraits of stars like Elizabeth Taylor, Sammy Davis Jr., Andy Warhol, and Julia Child adorn the walls. The plates and napkins are monogrammed, the patio is tented and heated for year-round enjoyment, and the bar opens an hour before dinner service begins. Steaks can be dressed with seven different sauces, there are eight versions of potato side dishes, and the onion rings should have their own Facebook fan page. The Malibu location in the Malibu Country Mart offers the same mouthwatering steaks, chops, seafood, and cocktails, and carries on the black-and-white theme with an eye-catching jazz-themed mural in the dining room. Seating is also available on the covered and heated outdoor patio. Dinner is served daily in Montecito and Tuesday through Sunday in Malibu. Lunch is offered Monday through Friday in both locations.

MEDITERRANEO

32037 Agoura Road

Westlake Village, 818-889-9105 med-rest.com Mediterranean; Entrées $16–$58

Great View, Weekend Brunch

Recently reopened after a major makeover, this favorite of locals and hotel guests retains an elegant yet comfortable vibe. Located on the 17-acre property of the Westlake Village Inn, the all-new design includes an expansive bar for sipping craft cocktails and international wines. Executive chef Lisa Biondi has reimagined the menus to include bright Mediterranean dishes such as salatim, seasonal Israeli salads and spreads like street corn with lemon, yogurt, feta, and a punch of Aleppo pepper, at lunch and dinner. Dinner entrées include old favorites like classic prime steaks and housemade pastas, along with lamb sirloin souvlaki and grilled whole branzino. Weekend brunch options include Benedicts, shakshuka, pancakes, and waffles. Patios offer views of the lake or vineyard.

MODEL CITIZEN

70 South Oak St. Ventura modelcitizenvta.com

Californian; Entrées $18–$35

Owned by the Ulrich brothers, this neighborhood bar and restaurant in downtown Ventura offers creative dishes and drinks. Chef Gabriel Lindsey’s southern flair and appreciation for coastal ingredients are evident in plates such as ahi tuna tartare with Calabrian chili and preserved Meyer lemon served with house-made Old Bay-seasoned potato chips; and dry-aged Flannery hanger steak with redwine jus, marinated onions, and roasted hakurei turnips. During happy hour, 5 p.m. to 6:30 p.m. daily and all night on Mondays, discounts apply to dry-aged double smash burgers, shrimp fritters with shishito tartar sauce, and Lindsey’s signature black-garlic “mop sauce” chicken wings, as well as to wine and cocktails. Try the reimagined dirty martini, made with Plymouth gin, preserved lemon brine, French vermouth, and olive oil, or discover a new sparkling, light-bodied chilled red, or orange wine from the list of finds from the local West Coast, Western Europe, and Eastern Europe.

NATE’S ON MARSH

450 Marsh St.

San Luis Obispo, 805-544-4454 natesonmarsh.com

Italian/Contemporary American; Entrées $14–$49

Sunday Brunch

Housed in a charming colonial bungalow, Nate’s on Marsh offers fine dining, hold the pretension. Owner and San Luis Obispo native Nathan Long also presents an extensive wine list with a well-curated selection of Central Coast and Italian bottles, and a full bar. An evolving seasonal menu focuses on local ingredients. Try the Cacio e Pepe (cheese and pepper) with house-made chitarra pasta. The restaurant is open for dinner Wednesday through Sunday from 5 p.m. to 9 p.m.; the bar opens at 4 p.m. On Sundays, brunch includes dishes like PB&J French Toast made with Back Porch Bakery brioche bread, house-made almond butter, and berry jam and Biscuits and Gravy with house-made biscuits and sausage topped with crispy shallots.

NONNA 951 S. Westlake Blvd., #102 Westlake Village, 805-497-8482 nonna.restaurant

Italian; Entrées $18–$45

Great Patio, Romantic

A casually elegant dining room of distressed wood lit with unique light sculptures by artist Timothy J. Ferrie is a beautiful fit for Florence-born and -trained restaurateur Jacopo Falleni. The menu avoids the faddish, instead cutting a culinary swath through the Italian peninsula and islands with tradition-rich dishes that reflect Falleni’s Tuscan upbringing ( gnudi with pomodoro sauce), executive chef Pamela Ganci’s Sicilian heritage (arancini), and pasta chef Pamela Ganci’s influences from Bologna ( passatelli with peas). Service is engaging and professional, while Falleni himself fills the role of sommelier and designed signature cocktails for the full bar.

OKU 29 E. Cabrillo Blvd. Santa Barbara, 805-690-1650 okusantabarbara.com

Asian Fusion; Entrées $16–$38

This sleek, contemporary Asian spot across from the beach boasts spectacular ocean and Stearns Wharf views and a lively atmosphere. The first-floor dining room is anchored by a cocktail bar on one side and sushi bar on the other, with an outdoor patio. Upstairs, a dining room with a cocktail bar opens to a roomy patio with an outdoor fireplace and sofas. Menu favorites include Wagyu steak, Miso Yuzu Black Cod, and Crispy Korean Cauliflower. Sip craft cocktails, local draft beer, sake, or a selection from the well-curated wine list spotlighting Santa Barbara County wineries. The restaurant is open daily for lunch, dinner, and happy hour.

UPDATE ROSEWOOD MIRAMAR BEACH 1759 South Jameson Lane Montecito, 805-900-8388 rosewoodhotels.com/en/ miramar-beach-montecito Californian, Italian, Japanese; Entrées $19–$50

Set in a spectacular seaside location, this beachside resort welcomes the general public to five distinctive dining and cocktail venues overseen by director of culinary operations Massimo Falsini and director of food and beverage Yannick Augy. The oceanfront Caruso’s serves Italian–inflected California coastal cuisine for dinner daily alfresco or in a stylish dining room outfitted with blue leather booths. Menu highlights include starters, such as the hand-pulled burrata with grilled peaches, and entrées, like the Channel Islands white seabass in sweet corn broth and the Carbonara with Ibérico de bellota (acornfed) ham. Ama, named after Japan’s traditional seafood-harvesting free divers, features Japanese cuisine under master sushi chef Kentaro Ikuta. Prixfixe sashimi is sourced from local waters and Tokyo partners, and full omakase dinners with rare sake offerings are available. The Revere Room, open

all-day, serves dishes with an emphasis on hyperlocality, such as Sausage & Roasted Butternut Squash and Kurobuta Pork Tenderloin & Charred Pear. Enjoy cocktails, light bites, and salads at Miramar Beach Bar and drinks at the The Manor Bar.

UPDATE SAN YSIDRO RANCH

900 San Ysidro Lane Santa Barbara, 805-565-1720 sanysidroranch.com Contemporary American; Entrées $41–$130, Sunday Champagne Brunch $105 Great View, Romantic, Sunday Brunch

A spectacular setting at this historic resort combines with its award-winning restaurants and wine cellar for a memorable dining experience. Located inside a 19th-century citrus-packing house, the Stonehouse restaurant has a romantic air with white linen–covered tables set in an inviting dining room featuring woodburning fireplaces and on an ocean-view terrace. The Plow & Angel offers a similarly cozy ambience indoors and on an outdoor patio, where trees provide shade by day and glitter with twinkle lights by night. Tables at the Carriage House, based on availability, are inside enchanting cottages or on a private enclosed patio. Executive chef Matthew Johnson presents a seasonal menu with a bounty of herbs and vegetables from the on-site organic chef’s garden. The lunch menu offers dishes like Crispy Halibut Tacos, while dinner mains include options such as Steak Diane, prepared in the classic style and flambéed tableside. Sip from the renowned wine cellar’s 12,000 bottles containing varietals from around the globe. Sunday brunch at the Stonehouse includes house-made bakery items, starters, entrées, desserts, and Mumm Champagnes.

Another arm of Wood Ranch BBQ & Grill (woodranch.com) is set to open at The Oaks mall in Thousand Oaks in spring 2023. The new location joins the family of local sites in Agoura Hills, Camarillo, Moorpark, and Ventura, dishing out barbecued baby back ribs, Buckeye burgers, Double R Ranch steaks, and premium seafood. Find other Wood Ranch standards, too, like the Crispy Buffalo Cauliflower and Shredded Onions and Fries starters and the Loaded Baked Potato and Original Peanut Coleslaw sides, as well as tried-and-true desserts, like Mom’s Deep Dish Peach Crisp and Warm Chocolate Cake, a flourless confection made with Guittard chocolate.

UPDATE SEAR STEAKHOUSE 478 4th Place Solvang, 805-245-9564 searsteakhouse.com Steakhouse; Entrées $29–$155 (shareable)

Living up to its name, this restaurant and bar owned by farmer and chef Nathan Peitso serves up expertly prepared steaks and sides. A seasonal menu includes ingredients sourced from Santa Ynez Valley farms and the Peitso family’s Southern California–based Kenter Canyon Farms. Steaks range from a filet mignon center cut to a shareable tomahawk.

Where to Eat Now

Pork chops, lamb, and fresh seafood dishes are also on the menu. The same high standards apply to the beverage program, which features a locally focused wine list and inventive cocktails. A separate menu is devoted exclusively to martinis.

Freda’s Woodfired Kitchen (fredaspizza.com) now has a second location in North Ranch Mall in Thousand Oaks turning out the delicious 16-inch New York-style and 12-inch brick-oven pizzas popularized at the original Camarillo site. Among the many options are the classic Margherita with crushed San Marzano tomatoes and fresh basil; three-cheese with applewood bacon and fingerling potatoes; and organic, seasonal mushroom with fontina and fior di latte cheeses and white truffle oil. Named after owner Phil Adler’s mother, Freda’s also serves up fresh salads, buffalo chicken–loaded fries smothered in cheese sauce, plus sandwiches, like the Phil-y Cheesesteak with rib eye and a pork or chicken Cubano on a hot-pressed roll.

TIERRA SUR RESTAURANT AT HERZOG WINE CELLARS

3201 Camino del Sol Oxnard, 805-983-1560

tierrasuratherzog.com

New American; Entrées $16–$144 (for 32-ounce rib eye for two), Buffet Brunch $65

Sunday Brunch

Tucked inside Herzog’s winery and tasting room, Tierra Sur specializes in wine-friendly meals made with careful attention to detail. Executive chef Gabe Garcia maintains a local, seasonal vibe at lunch and dinner. Marinated olives and lamb bacon are made in-house. Tapas feature Wagyu sliders and a Margherita pizza with basil-cashew cheese. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s wood-burning grill before it is served with fried kale and roasted potatoes. Desserts include frozen custards, vanilla-spiced doughnuts, and a show-stopping Baked Alaska. Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may forget they’re at a kosher restaurant in an Oxnard industrial park. The restaurant is closed on Fridays and Saturdays in observance of the Sabbath. Sunday brunch from 11 a.m. to 2 p.m. is served buffet style, with carving and omelet stations and weekly specials inspired by ingredients from local farms.

TRA DI NOI RISTORANTE

3835 Cross Creek Road, Suite 8A Malibu, 310-456-0169 tradinoimalibu.com

Italian; Entrées $18–$36, Market Price for Some Seafood Sunday Brunch

Even though locals know what they want without opening a menu, the kitchen at this restaurant in

the Malibu Country Mart can still impress the rest of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat. The well-curated wine list matches the food and offers prime selections for sipping on the patio.

WATER’S EDGE RESTAURANT AND BAR 1510 Anchors Way Ventura, 805-642-1200 watersedgeventura.com American; Entrées $21–$55

This aptly named bar and grill offers well-prepared plates from land and sea in an elegant setting with harbor views. Starters like chorizo crab cakes, garlic shrimp, and the restaurant’s award-winning New England clam chowder set the stage for main dishes such as seared sesame seed–crusted ahi and braised Szechuan short ribs. Brunch, served every Saturday and Sunday, offers appetizers, egg dishes, beignets, and waffles, as well as burgers, sandwiches, and locally sourced fish. Pets are welcome on the patio. Happy hour is every day from 3 p.m. to 6 p.m. (except holidays).

Foodie

Cuisine that shines regardless of decor, service, ambience, or even views.

BAR LE CÔTE

2375 Alamo Pintado Ave. Los Olivos barlecote.com Seafood; Entrées $26–$50

Daisy and Gregory Ryan, the award-winning team behind Bell’s restaurant in Los Alamos, join forces with chef Brad Mathews, their partner at this elegant yet unstuffy seafood tavern. Mathews’ background includes stints at Fishing With Dynamite in Manhattan Beach and Morro Bay Oyster Company. Here, he lets the daily catch from the waters off of California, especially the Central Coast, shine in dishes such as Day Boat Scallop Crudo and Santa Barbara Sea Urchin. Emily Blackman curates a list of beer and wine from small West Coast producers and select European estates.

BASTA 28863 Agoura Road Agoura Hills, 818-865-2019 bastaagoura.com

Italian; Entrées $16–$55, Pastas $16–$21 Located in Whizin Market Square, Basta is the real Italian deal, serving authentic scratch-made dishes, including pasta and wood-fired pizzas for lunch and dinner. Helmed by Florence-native chef Saverio Posarelli and wife Devon Wolf, the bustling eatery features a menu of tradition-rich dishes that reflect Posarelli’s Tuscan roots, such as the Tagliatelli With Wild Mushrooms and Black Truffle Sauce, as well as grilled steaks and fresh fish. Other standouts include the Wagyu Beef Burger, Grilled Spanish Octopus Salad, and Basta’s take on ramen, Tagliolini in Brodo.

NEW BEDDA MIA 1218 State St.

Santa Barbara, 805-770-8777 beddamiasantabarbara.com Sicilian; Entrées $29–$59, Pastas $26–$36 Presenting a cozy interior decorated with photos of Sicilian scenes and a menu packed with authentic dishes, this restaurant is a love song to Sicily. Chef Alberto Morello and his wife Elaine Andersen Morello, who own and run Olio e Limone Ristorante, Olio

Pizzeria, and Olio Bottega in Santa Barbara, operate this warm and welcoming eatery. Alberto’s Sicilian roots show in offerings like his twist on the traditional Sicilian Pasta alla Norma: half-sleeve pasta tubes imported from Sicily with swordfish, eggplant, tomato, and mint. Fresh seafood is a focus, but meats, including breaded pecorino-crusted lamb chops, share the spotlight.

About 40 wines from Sicily, along with other Italian regions and California, make a perfect pairing.

BELL’S 406 Bell St. Los Alamos, 805-344-4609 bellsrestaurant.com

French; Entrées $18–$27

Daisy and Gregory Ryan, alums of Per Se, Thomas Keller’s Michelin-starred New York restaurant, helm this French-inspired bistro in the historic town of Los Alamos. Located in a building that served as a bank in the early 1900s and as a biker bar later, Bell’s delivers classics like steak tartare, wild Burgundy snails served with bread from Bob’s Well Bread Bakery down the street, and coq au vin. For lunch, try the French dip made with roasted rib eye. Reservations are available through the website or via email to info@bellsrestaurant.com.

BIBI JI 734 State St. Santa Barbara, 805-560-6845 bibijisb.com

Indian; $10–$16, Grill $15–$25, Curries $10–$18, Chef’s Tasting $50 per person

A short stroll from Stearns Wharf and the beaches along the Santa Barbara waterfront, Bibi Ji presents an approachable and modern twist on traditional Indian cuisine. The spacious restaurant, designed with a vibrant, eclectic decor, also has a private back patio for dining while taking in the fresh ocean air. Owners Alejandro Medina and James Beard Award–winning sommelier Rajat Parr offer a menu that highlights an abundance of local seafood, traditional coconut curries, a bounty of fresh regional produce cooked in Indian spices, a Chef’s Tasting menu, and an extensive list of natural wines. The critically acclaimed restaurant was included in The New York Times ’ “52 Places to Go in 2019.”

BOAR DOUGH TASTING ROOM 5015 Cornell Road Agoura Hills, 818-889-2387 boardoughtastingroom.com American; Entrées $16–$28

Sunday Brunch

This cozy hidden gem is a perfect spot for dinner or a bite (or two) before or after a movie at the next-door theater. Sip from an international wine list (the friendly owners, Charles and Joanne Bruchez, are happy to help with a selection) while enjoying starters like charcuterie and cheese boards and bacon-wrapped dates with Manchego, fresh salads, and pizzas. Entrées include sweet and spicy fried chicken breast and crispy pork belly tacos. For a treat try Blueberry Bliss, a tarte flambé showcasing the all-American berries with goat cheese, thyme, and honey. Sunday brunch features omelets and other egg dishes, waffles (banana and Nutella, anyone?), and pizzas like the Mr. Johnstone with marinated salmon (also available at dinner). Happy hour on Wednesdays through Fridays from 5 p.m. to 6 p.m. offers half-price pizzas and $5 house wines, beers, and sangria.

BOB’S WELL BREAD BAKERY 550 Bell St. Los Alamos, 805-344-3000 and Bob’s Well Bread Bakery at the Ballard Store 2449 Baseline Ave., Suite 101 Ballard, 805-691-9549

bobswellbread.com

European; Pastries and Breads $1.50–$20, Entrées $7–$13

Located in a refurbished 1920s-era service station with its original Douglas fir floors intact, this artisanal bakery is well worth a visit. For the best selection, arrive at 7 a.m. on Thursdays through Mondays, when the doors open and aromatic scones, bagels, kouign-amann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnished-crust breads follow soon after. Special daily breads include gluten-free Centennial Loaf and pain aux lardons (Saturdays and Sundays). The on site café serves breakfast and lunch (think avocado toast tartine, croque monsieur sandwiches, and grilled bread with pâté and onionbacon marmalade) until 3 p.m. Grab-and-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and house-made butter. Well Bread Wines created by Doug Margerum are available by the glass or bottle.

BOUCHON 9 W. Victoria St.

Santa Barbara, 805-730-1160 bouchonsantabarbara.com

Wine Country Cuisine Entrées $26–$38

Romantic Bouchon celebrates the local, from its carefully curated wine list to the craftspeople overseeing the successful remodeling of the garden patio at the front entrance. Executive chef Greg Murphy follows suit, using farmers market ingredients in dishes like panroasted local white fish with wilted dandelion greens or a soup featuring white carrots from Tutti Frutti Farms. (Murphy’s Foodie Stroll menu includes a tour of the Tuesday farmers market followed by a three-course meal with wine for $95 per person.) Add the gracious presence of proprietor Mitchell Sjerven and you have the ingredients for the first Santa Barbara-area restaurant in a decade to earn the AAA Four Diamond award for excellence.

CAFÉ BIZOU

30315 Canwood St., #14

Agoura Hills, 818-991-9560 cafebizou.com

French; Entrées $17–$28

Cozy and candlelit, Café Bizou offers French comfort food in an unstuffy atmosphere. It’s known for wellcrafted classics such as traditional bouillabaisse, lobster bisque, escargots persillade, steak au poivre, double truffle pommes frites, along with plats du jour. Also look for grilled fresh fish, steaks, chops, chicken, pastas, and risotto. This is high-end food without the prices to match. A salad added to your dinner is $2 or $3, and wine buffs rejoice at the $2 per bottle corkage fee.

UPDATE THE DUTCHESS

457 E. Ojai Ave.

Ojai, 805-640-7987 thedutchessojai.com

Burmese-Californian & Bakery; Entrées $16–$48

This all-day bakery, café, and Burmese-Californian restaurant is run by Ojai residents Zoe Nathan and Josh Loeb, restaurateurs of the acclaimed Rustic Canyon Family of eateries in Santa Monica. Here, they partner with pastry chef Kelsey Brito and chef Saw Naing, whose menu reflects his childhood in Burma. In the morning, pair a fresh-baked pastry with locally roasted Bonito coffee. Shareable plates made from locally sourced ingredients hold sway at dinner. Try the biryani, made with organic chicken, basmati rice, and warm spices and covered in house-made puff pastry. The evolving list of South Asian–inspired desserts includes treats such as Passion Fruit Lassi Pie. Sips are market- driven cocktails, regional craft beers, and small- production Central Coast and international wines. Sit in inviting indoor dining rooms, furnished with vintage finds and antiques, or on the vinedraped patio.

E + MON

2805 Agoura Road Westlake Village, 805-371-3693 eplusmon.com

Sushi; Entrées $12–$27

Chef-owner Hidetoshi “Teddy” Seike, a restaurateur who was raised in Japan, joins forces with head chef Koji Miyamoto, whose cuisine has earned Michelin Bib Gourmand recognition, at this stylish eatery in the Westlake Commons. They offer a creative lunch and dinner menu of sushi, sashimi, bao (steamed buns), and Asian salads that spotlight seasonal ingredients. Look for signature rolls such as the E + Mon Crunch Roll, featuring spicy tuna and shrimp tempura with chive mayo, avocado, sesame, sweet soy, cucumber, and citrus sauce. Premium sake, Japanese craft beer, and California wines are the perfect sips.

EMBER RESTAURANT

1200 E. Grand Ave. Arroyo Grande, 805-474-7700 emberwoodfire.com California-Mediterranean; Small Plates $10–$17, Pizzas $18–$20, Entrées $23–$32

Named for the wood fires used to cook the restaurant’s seasonal and farm-fresh dishes, Ember is the project of executive chef Brian Collins, an Arroyo Grande native who shares skills he honed at Chez Panisse in Berkeley and Full of Life Flatbread in Los Alamos with his hometown. The menu, like the beer and wine list, is locally focused, changes monthly, and includes rustic specialties such as crispy kale and house-made fennel sausage pizza, Jidori chicken alongside a wedge of grilled polenta and farmers market veggies, and grilled rib eye served over roasted potatoes and topped with a decadent garlic confit and avocado chimichurri.

UPDATE FIRST & OAK 409 First St. Solvang, 805-688-1703 firstandoak.com

Modern European; Five-Course

Where to Eat Now

Tasting Menu $85 per guest; À La Carte Entrées $29–$48

This charming eatery at the Mirabelle Inn was recognized with the Plate designation in the Michelin Guide California 2019. Chef Javier Ramirez combines local ingredients with classical techniques for his seasonal five-course tasting menu, offered in addition to the à la carte menu. Look for dishes such as Roasted Cauliflower with truffle and chive vinaigrette, Kimchi Cracklings, miso-marinated duck breast, seasonal risotto, house-made pasta, local wild-caught seafood, and 28-day aged prime New York steak. A well-curated wine list includes international and Central Coast bottlings and interesting varietals.

FULL OF LIFE FLATBREAD

225 Bell St. Los Alamos, 805-344-4400 fulloflifefoods.com

Californian; Flatbreads and Entrées $9–$27

Opened in 2003, this down-to-earth gem has become a foodie destination. Dinner is served on Thursdays through Sundays, with lunch on Saturdays and Sundays. Owner Clark Staub’s vision rings deliciously true in every bite of the fresh salads, flatbreads, and entrées made with seasonal ingredients from local farmers markets and artisan food producers. For flatbreads, look for the vegetarian Shaman’s Bread with a crunch of New Cuyama pistachios and the Nitrate-Free Pepperoni and Peppers. Diners who sit at the bar can order food there, too, and seating is available outside.

HELENA AVENUE BAKERY

131 Anacapa St., Suite C Santa Barbara, 805-880-3383 helenaavenuebakery.com

Baked Goods, California-Eclectic Entrées $4–$14

The artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Loquita in Santa Barbara’s Funk Zone. The address says Anacapa Street, but walk in from Helena Avenue for the quickest access to Dart Coffee drinks and croissants, scones, cookies, and other pastries made

Nicolas Eatery (nicolaseatery.com) in Malibu presents an à la carte menu by chef Thuy Tran, previewing dishes that will be served at the establishment’s new French/ Vietnamese restaurant slated to open on the rooftop in early 2023. Included are offerings like delicate squash blossoms stuffed with baby shitake mushrooms and tofu in a vegan broth, duck breast over crispy rice topped with slivered fried ginger, sweet and spicy braised catfish, and sweet rice soup with tropical fruit. Tran’s signature pho and other classic Vietnamese dishes will be available throughout the week at the new eatery. Reserve in advance for the dinner series (dinner $75; add a wine pairing for $35).

with seasonal ingredients. Open daily, the bakery serves breakfast and lunch. Morning meal offerings include dishes like Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. The lunch menu features salads and sandwiches, plus specials like Nashville Hot Chicken served with house-made pickles. The bakery’s rustic patio is shared by its neighbor, the Santa Barbara Wine Collective, which offers curated tasting flights and wines by the glass and bottle.

HOTEL CALIFORNIAN 36 State St. Santa Barbara, 805-882-0100 thehotelcalifornian.com/santa_barbara_ restaurants/ Eclectic; Small Plates $12–$19

Built on the grounds of the original Hotel Californian less than a block from Stearns Wharf, Santa Barbara’s newest resort pays careful attention to all the luxurious details while retaining a casual yet elegant vibe. Its dining options are equally skilled. Blackbird, a cocktail bar located on the ground floor of the hotel, features lounge-style seating, a creative menu of small plates from executive chef Travis Watson, and inventive cocktails by mixologist Devon Espinosa in addition to local wines and craft beer. (Fans of Alfred Hitchcock will get a kick out of his photo in the dining room.) Located in a separate building from Blackbird, Goat Tree is an order-atthe-counter café with its own patio and, in the dining room, windows with a view of the kitchen. It serves breakfast, lunch, and dinner, with grab-and-go options for impromptu picnics.

HOTEL SAN LUIS OBISPO 877 Palm St.

San Luis Obispo, 805-235-0700 hotel-slo.com

Various Cuisines; Entrées $13–$46 Chef Ryan Fancher, who brings a culinary pedigree that includes a stint at Napa Valley’s French Laundry, oversees the dining options at this modern urban resort, which has a playful vibe. A contemporary spin on a classic steak house, Ox + Anchor sets an elegant yet approachable tone for dinner. Large sliding glass walls in the stylish dining room open to a covered alfresco terrace. In addition to signature steaks and seafood, the menu features shared plates like Crispy Crab Cake and Goat Cheese Croquettes. Central Coast wines take the stage on the thoughtfully curated wine list. The bright, casual Piadina offers a fresh California take on Italian cuisine based around the wood-fired oven for all-day service. Adult libations and light bites are served at The Rooftop Terrace and High Bar amid lush planted greenery and a bocce court with views of the rolling hills.

INDUSTRIAL EATS

181 Industrial Way Buellton, 805-688-8807 industrialeats.com

New American; Entrées $10–$18

Part restaurant, part butcher shop, and part takeout, this popular spot is hard to miss—just look for the colorful mural with floating sausages and the retro neon “EATS” sign in front. Inside, you’ll find locally sourced dishes by owner and executive chef Jeff Olsson. The frequently changing menu features an array of wood-fired pizzas, such as rosemary with Parmesan or skirt steak, tomatillo, and queso fresco (a soft, mild, white Mexican cheese). Small plates include chicken liver with guanciale (Italian cured pork), while the sandwich list offers selections like the Crispy Pork Banh Mi. Local wine and beer options are on tap. Check out the deli case for imported cheeses, house-cured meats, and other delicacies.

UPDATE INTERMEZZO BY WINE CASK

813 Anacapa St.

Santa Barbara, 805-966-9463

intermezzosb.com

Modern American; Entrées $19–$52

Located in the historic El Paseo, Intermezzo is the casually stylish sister restaurant to the long-beloved Wine Cask. A collaboration between proprietor John O’Neill and executive chef Josh Brown, the eatery features modern American cuisine with a Mediterranean twist. Favorites include Spicy Capicola Pizza, Shetland Isle Salmon, and the Cask Burger. Nightly specials reflect seasonal farm-fresh picks. Sit by the fireplace or at the copper-clad bar, in the dining room hung with framed photos of O’Neill’s and Brown’s favorite punk rockers, or outside in the interior courtyard or the street-side portico.

LA PALOMA CAFÉ

702 Anacapa St.

Santa Barbara, 805-966-7029

lapalomasb.com

Californian/Mexican/Spanish; Entrées $21–$30 Weekend Brunch

This neighborhood favorite occupies a historic building and a special place in the hearts of locals. The original La Paloma Café was open from 1940 until 1983; for the next 37 years it was Paradise Café. Now owned by Acme Hospitality, the restaurant offers a creative menu focused on oakgrilled meats and fish, along with seasonal produce. Chef Jeremy Tummel melds Spanish and Mexican influences in dishes such as Santa Barbara Mission Chicken with apple-and–pink peppercorn sauce and Santa Maria–Style Snake River Farm Wagyu Tri Tip. Sip a specialty margarita, local wine, or beer. Seating is offered on a two-level outdoor patio or inside the casual dining room. Dinner is served Wednesday through Sunday; Saturday and Sunday brunch is from 10:30 a.m. to 1:30 p.m.

THE LARK 131 Anacapa St. Santa Barbara, 805-284-0370 thelarksb.com

New American; Entrées $18–$42

Santa Barbara’s Funk Zone takes flight with The Lark, named for the Pullman train that once made overnight runs between Los Angeles and San Francisco. The past is present in the restaurant’s setting, a former fish market remodeled to include exposed brick walls, subway tile, communal tables, and private booths fashioned from church pews. As culinary conductor, executive chef Jason Paluska oversees a thoroughly modern menu that highlights local ingredients. West Coast oysters with Goleta caviar lime are popular starters to shared plates of roasted chicken with green peppercorn gastrique, depending on the season. Craft brews, wines by the glass, cocktails, and mocktails extend the artisanal spirit into the bar.

LIDO RESTAURANT & LOUNGE

2727 Shell Beach Road Pismo Beach, 805-773-8900

thedolphinbay.com/lido Californian; Entrées $16–$58

Daily Brunch, Great View

Chef Richard Pfaff brings his eye for fresh and local ingredients to a menu that echoes the creativity displayed by the art glass in Lido’s dining room.

Appetizers include oysters with pink peppercorn mignonette and beef carpaccio with dijon aioli. Entrées include pasta carbonara, house-made burgers, and a generous rib eye with herbed porcini butter. The Chef’s Tasting Menu offers five courses for $75 ($100 with wine pairings). A daily affair, brunch from 8 a.m. to 2 p.m. features a three-course plated option with bottomless mimosas as well as à la carte dishes.

LITTLE DOM’S SEAFOOD

686 Linden Ave. Carpinteria, 805-749-7400 ldseafood.com

Seafood, Italian; Entrées $23–$28, Pizza $14–$19

Open for dinner, Little Dom’s is the latest culinary venture from Los Angeles restaurateur Warner Ebbink and executive chef Brandon Boudet. Leather booths, a restored wooden bar, and a raw bar create a com fortable old-school ambience. The seafood-forward menu focuses on local fish and includes pizzas from the wood-burning oven, handmade pastas, and Italian classics like chicken Parmesan. Guests get things started with appetizers like chilled, Creole-style, boiled shrimp and Santa Barbara live uni, and sip local wines, craft beers, and classic cocktails.

LOQUITA

202 State St. Santa Barbara, 805-880-3380 loquitasb.com

Modern Spanish; Entrées $19–$42

Great Patio

Loquita is Spanish slang for a wild, fun-loving girl, but this eatery’s menu and food are seriously irreproachable. Executive chef Peter Lee sources the finest meat, fish, cheese, and produce to create festive, communal, à la carte meals, including tapas, pintxos (small bites typically pierced with a toothpick), and signature paella dishes. Drinks autentico include sangria and Spanish-style gin and tonics. Enjoy the spacious patio with two inviting fireplaces, or try the smallbites bar named, naturally, Poquita.

UPDATE MAD & VIN

1576 Mission Drive Solvang, 805-688-3121 thelandsby.com

Wine Country Cuisine Entrées $20–$48

Saturday and Sunday Brunch

Located inside The Landsby hotel, this stylish restaurant is named for the Danish words for “food” and “wine.” The menu from chef Beto Huizar features wine country–inspired cuisine with a nod to Solvang’s heritage in dishes such as the Nordic Caesar salad, a mélange of local greens, sauteed garlic shrimp, fried sourdough croutons, and dill-caraway Caesar dressing. At dinner, the Flat Iron Steak with duck fat fries and the Cioppino, paired with selections from a primarily Santa Barbara County wine list, are standouts. Saturday and Sunday brunch presents egg dishes, sandwiches, burgers, salads, and fish and chips. In the bar, happy hour is Sunday through Thursday from 4 p.m. to 6 p.m. and includes a menu of shareable bites.

UPDATE MADE IN ITALY BISTRO BY ANTONIO SESSA

3825 E. Thousand Oaks Blvd., Unit F Westlake Village, 805-370-8667 madeinitalybistro.com

Italian; Entrées and Pizzas $16–$27

Chef-owner Antonio Sessa and partner and sous chef Giana Barone serve

up authentic southern Italian cuisine and warm hospitality at this bustling bistro. Dig into Neapolitan-style pizzas from an Italian wood-fired oven, house-made pastas, fresh insalate and main dishes from family recipes.

Try Sessa’s handmade cavatelli ricotta pasta with his nonna’s Bolognese.

At lunch, you can’t go wrong with panini, such as the prosciutto with house-made tomato jam. The bistro is open daily for lunch and dinner.

MARU KITCHEN

2728 Townsgate Road Westlake Village, 805-371-4577 Instagram @marukitchenwestlake Korean; Entrées $15–$30

This family-owned restaurant by Andy and Soojin Jung turns out traditional bibimbap bowls, japchae (glassy sweet potato) noodles, and Korean fried chicken, presented popcorn-style with spicy-sweet sauce. House specialties include creamy ddeok (a chewy, bitesized rice cake) topped with sesame seeds; kalbi ssam (sliced, grilled beef short ribs); and kimchi gumbo over rice. Beer, wine, and soju are served. Seating is provided indoors or outside on a dogfriendly patio, and takeout is available. The restaurant is open for lunch and dinner Monday through Saturday.

MESA VERDE 1919 Cliff Drive Santa Barbara, 805-963-4474 mesaverderestaurant.com Vegetarian; Entrées $9–$16 Chef Greg Arnold is not a fan of the term “vegetarian.” It makes food sound bland and boring, he believes, and what he calls his “plant-based” menu is anything but. A magician in the kitchen, he uses kale, mushrooms, lentils, and just about everything else that grows from the soil to create dishes that pop off the plate. Tacos with black beans, blueberry chipotle salsa, and heirloom tomato are a colorful symphony of acidic and sweet flavors. Flatbread pizza is a specialty, and many dishes are perfect for sharing. Vegan chef Chris Rayman contributes fine desserts, house-made vegan cheese, and gluten-free pizza crust to the seasonal menu. Eat inside or on the patio, which is great for people watching in Santa Barbara’s Mesa neighborhood. Open for smoothies, cold-pressed juices, herbal teas, and coffee in the morning.

MOODY ROOSTER 2900 Agoura Road Westlake Village, 805-370-3131 moodyroosterwlv.com

New American; Entrées $13–$30

Born in the Year of the Rooster, owner-chef Collin Crannell cooks whatever he feels like putting on the menu each day at this foodie version of a neighborhood café located in a Westlake Village shopping center. That’s what’s in the name. On the plate, Crannell—formerly the executive chef at The Lobster in Santa Monica—focuses on from-scratch fare showcasing local, seasonal produce, seafood, and proteins at lunch and dinner. Trademark dishes

RANDY

These bangles, unique to the Stromsoe Studio, were designed and painstakingly handcrafted by Randy Stromsoe. Each sterling silver piece must incorporate a channel (a process of spinning and anticlastic raising) that will receive individually gauged gemstone spheres. The beautiful sound they produce is relaxing and hypnotic, very similar to a rainstick.

Available in black, blue, and green onyx, hematite, garnet, carnelian, tiger eye, aventurine Wyoming jade, clear quartz, amethyst, rose quartz, snowy amethyst, and sodalite.

Our Templeton Studio is open by appointment only through New Year’s Day.

805-237-8632

randystromsoe.com

Sterling Silver with crystal and gemstone spheres ($325 plus tax and shipping).

Where to Eat Now

include crispy gnocchi with roasted cherry tomatoes, Parmesan fondue, and a swirl of aged balsamic, as well as a half chicken with roasted garlic and butternut squash. Wine and craft beers are available (ask co-owner Vicki Crannell for pairing suggestions).

MOUTHFUL EATERY

2626 E. Thousand Oaks Blvd.

Thousand Oaks, 805-777-9222

mouthfuleatery.com

Peruvian, Californian; Entrées $9–$14

Kid-Friendly

Don’t let the multicolored chalkboard menu or the solar-powered toy pigs decorating the dining room fool you: This order-at-the-counter café may specialize in salads, sandwiches, and what are called “powerbowls” in a fun, casual atmosphere, but chef and co-owner Luis Sanchez is serious about the food—witness Mouthful’s inclusion on Yelp’s Top 100 Places to Eat in the U.S. for 2015. La Sarita, a sandwich of house-roasted pork shoulder served with fried sweet potatoes and pickled red onions, gets its heat from an aioli made with aji amarillo, a pepper from Sanchez’s native Peru. Additions at dinner might include malbec-braised short ribs on polenta one night and savory chicken stew called aji de gallina the next. Desserts include alfajores, delicate shortbread cookies filled with salted caramel. The Foodies in Training children’s menu includes a turkey slider with fruit, yucca fries, and a drink, all for $6.

Just in time to fuel holiday shopping, Latitude 34 Restaurant & Craft Bar (l34camarillo.com) has opened at the Camarillo Outlet Center. The extensive menu showcases international plates, like Korean glazed filet mignon bites and polenta lasagna by chef Alex Castillo, co-owner with partner Cheryl Cassidy. The emphasis on quality ingredients extends to the beverage program, which features tequila tastings, local craft beers, wines, and specialty cocktails, such as the Midnight martini with gin, aquafaba, Violette and St-Germain elderflower liqueurs. Come for daily happy hour at the bar and outdoor patio.

NOI DUE TRATTORIA

29020 Agoura Road

Agoura Hills, 818-852-7090

noiduetrattoria.com

Italian; Entrées $28–$42, Pastas $15–$24

With a hospitality background that includes stints at Le Cirque in New York and Toscana in Brentwood, owner Antonio De Cicco joins forces with chef Daniele Gallo, who grew up with De Cicco outside Naples, Italy, to head up this warm, sophisticated yet unstuffy eatery. Enduring Italian favorites include pastas such as Spaghetti Cacio e Pepe, Eggplant Parmigiana, grilled filet mignon, and branzino. Tiramisu made tableside is a special treat. The wine list offers Californian and Italian labels, some priced at $10 a glass during happy hour.

OJAI RÔTIE 469 E. Ojai Ave. Ojai, 805-798-9227 ojairotie.com

Lebanese-French; Entrées $14–$30 Strung with white lights, the charming, tree-shaded patio at this casual counter-service spot makes every meal feel like a picnic. Serving dinner and weekend lunch, owners and veteran chefs Claud Mann and Lorenzo “Larry” Nicola focus on Lebanese-Frenchstyle free-range rotisserie chicken, fresh-baked organic sourdough bread, and farmers’ market-driven side dishes, such as caramelized cauliflower and tabbouleh salad. Other offerings include chicken sandwiches, inventive salads, and house-made chocolate-chunk cookies and brownies. At the Winebox, a small stand-alone structure, patrons can order beer and wine from a wine list curated by som melier Emily Johnston, which highlights vintages from Santa Barbara, Ojai, and selected regions in France.

OLIO E LIMONE RISTORANTE, OLIO BOTTEGA AND OLIO PIZZERIA 11 W. Victoria St., Suites 17-18, and Suite 21 Santa Barbara, 805-899-2699 olicucina.com

Italian; Restaurant Entrées $20–$42, Bottega $4–$12, Pizzeria $6–$28

Husband-and-wife owners Alberto Morello and Elaine Andersen Morello preside over these three Italian venues. At the ristorante, salads, seafood, chicken, and chops are served alongside housemade pastas and sauces. Olio Bottega, a casual breakfast, lunch, snack, and retail spot next door, serves egg dishes, Italian croissants, and espresso drinks for breakfast and hot Italian street food specialties and panini on house-made focaccia for lunch. Shop from a selection of Italian specialty products, cocktails, beer, and wine to take home. At the pizzeria, enjoy chicken, fish, and beef entrées, pasta, antipasti, salads, and panini. Pizzas are topped with gourmet ingredients, such as sautéed rapini, spicy salami, and black truffles.

OLIVELLA 905 Country Club Road Ojai, 805-646-1111 ojaivalleyinn.com California-Italian; Entrées $37–$65 (a threecourse experience is $90 or $150 with wine pairings; four-course experience is $110 or $180 with wine pairings)

Great Views, Romantic

This fine-dining restaurant at Ojai Valley Inn features California cuisine with an Italian twist. From chef de cuisine Andrew Foskey’s menus come beautifully plated dishes like Kabocha Squash Ravioli, Tails & Trotters Farm Tenderloin of Pork, and Wild Pacific Sea Bass. Save room for the Citrus Olive Oil Cake or Crème Fraîche Panna Cotta, just two of execu tive pastry chef Joel Gonzalez’s creative dessert options. Dining spaces include a private wine room as well as a veranda overlooking the first and final holes of the property’s world-class golf course. The restaurant also hosts winemaker dinners.

NEW OX BONE RAMEN 30869 E. Thousand Oaks Blvd. Westlake Village, 805-532-7396 oxboneramen.com

Japanese; Entrées $18–$34

First popularized at sister restaurant E+Mon in Westlake Village, the ramen at this sleek eatery combines owner Hidetoshi “Teddy” Seike’s nostalgia for the traditional noodle dish of his native Fukuoka, Japan, with techniques perfected by two-time Michelin star–awarded chef Koji Miyamoto. The unique broths are made with premium ingredients: beef bone marrow and oxtail, chicken and fresh

nutrient-rich vegetables, or shitake mushrooms and kombu seaweed. The noodles are fresh, and selections from a wide array of toppings, such as arugula, wood ear mushrooms, and ajitama (marinated, soft-boiled egg), customize each bowl. Also on the menu are Japanese fried chicken and original bites, like Asian Nachos with ground pork and chiles, Crispy rice with Italian-truffle guacamole, Maitake Mushroom Tempura with cumin salt, and Spicy Braised Brisket Bao Buns. Dessert options include Fuji Apple Crumble à la mode and coconut rice pudding made from premium Matsuri rice.

PARADISE PANTRY

218 and 222 E. Main St. Ventura, 805-641-9440

paradisepantry.com

Rustic; Entrées $9–$22

Sunday Brunch

This combination café, wine shop, and cheese store occupies adjoining storefronts in Ventura’s historic downtown. Both spaces feature original brick walls and delightfully creaky wood floors. While 218 E. Main St. is devoted to wine sales and cheese and charcuterie displays, 222 offers wine tasting and soups, salads, cheese plates, and pâté samplers. Panini-style sandwiches include the Italiano, packed with arugula and truffle cheese and wrapped in prosciutto. (That’s right: The meat is on the outside.) Named for chef and co-owner Kelly Briglio, Kel’s Killer Mac is made with a new over-the-top combination of ingredients each week. (Gluten-free options are available.) Typically scheduled once a month, Sunday brunch features such dishes as Kel’s crab cakes with Meyer lemon crème fraîche, and French toast made with cinnamon brioche. Join the email list for news of upcoming popup appearances by visiting chefs and winemakers.

UPDATE PICO LOS ALAMOS 458 Bell St. Los Alamos, 805-344-1122 picolosalamos.com

New American Shared Plates and Entrées $14–$16

The spirit of a one-stop general store lives on in the historic town of Los Alamos, the northern gateway to the Santa Ynez Valley. The outstanding farmer-driven dinner menu by chef Cameron Ingle is based on family-style sharing and changes frequently. Featured dishes might include options like Finley Farms roasted carrots with coriander yogurt and marcona almonds, whole roasted branzino with salsa verde and sautéed spinach, and grass-fed Santa Carota rib-eye steak with red wine sauce and farm greens. Pair the fare with a signature cocktail, beer, or wine from the well-curated list spotlighting small-scale vintners, which earned Pico “Top 100 Wine Restaurant” recognition from Wine Enthusiast Magazine. The spacious, refurbished building is also the tasting room of Lane Tanner and Will Henry’s Lumen Wines of Santa Maria. Upscale but down home, Pico is keeping destination diners as well as the local cowboys coming back for more.

ROBLAR WINERY

3010 Roblar Ave.

Santa Ynez, 805-686-2603 roblarwinery.com

Californian; Lunch Entrées $18–$28

Great Views, Sunday Brunch

The tasting room at this 40-acre estate vineyard offers seasonal lunch and brunch menus from chef Peter Cham with a focus on fresh produce from the property’s farm. Try the prosciutto grilled cheese sandwich with onion marmalade at lunch, offered Monday through Thursday. Birds and Bubbles buttermilk fried chicken, served with rotating side dishes and Roblar’s sparkling wine, is a Thursday special. A “full farm” menu, offered Friday and Saturday, includes smoked salmon deviled eggs,

Parma Pizzeria (parmapizzerianapoletana.com) opens a second location in Agoura Hills with the same menu of toppings that reflect owner Mick Mahan’s globe-trotting, musical career. The bass player who has long performed with rock icon Pat Benatar, offers pizza types ranging from thin crust New York to Neapolitan to Detroit pan-style, in standard and gluten-free options. The Motown Bassist features house meatballs, green peppers, salami strips, fresh basil, and Grana Padano cheese. The Supremes Classic is scattered with prosciutto di Parma, arugula, tomatoes, and cheese and drizzled with a balsamic reduction.

fresh salads, and wood-fired pizzas. Brunch is served on Sunday from 10 a.m. to 4 p.m. Online reservations, with a wine tasting option, are encouraged.

RORY’S PLACE

139 East Ojai Ave. Ojai rorysplaceojai.com American; Entrées $18–$36

This cozy establishment owned by sisters Rory and Meave McAuliffe exudes playfulness in its fare, from a little gems salad with persimmon, cured egg, and bread crumbs to a lemon meringue pie dessert with guava jelly. Menus are seasonal, but dishes may include options like roasted half-chicken with woodfired escarole, hanger steak, and pasta with sea urchin. Ciders, beers, and wines are chosen with accompaniment in mind.

SAMA SAMA KITCHEN

1208 State St.

Santa Barbara, 805-965-4566 samasamakitchen.com at Topa Topa Brewing 345 East Ojai Ave. Ojai, 805-335-4175 topatopa.beer Asian; Shared Plates $11–$42

This hip spot buzzes with guests who come for wellprepared southeast Asian food made with ingredients sourced from local farms. Shareable plates include the signature jidori chicken wings with sweet and spicy tamarind glaze. A recently opened second location resides within Topa Topa Brewing in downtown Ojai, where the beer-friendly menu echoes the bold flavors of the original location but is especially tailored to pair with a pint. Order at the walk-up window and sit indoors or on the street-side patio.

SANTO MEZCAL

119 State St.

Santa Barbara, 805-883-3593 santomezcalsb.com

Contemporary Mexican; Entrées $15–$26

Located a block from the beach on the edge of the buzzy Funk Zone, this stylish venture from restaurateur Carlos Luna offers a fresh take on Mexican dishes made with local ingredients. The menu celebrates seafood with plates such as Halibut Ceviche and Camarones al Mescal (Mexican shrimp sautéed in a creamy mezcal sauce). Breakfast, lunch, and dinner are served daily. A full bar pours creative craft cocktails and selections from wine and beer lists with local and international labels. Happy hour hums weekdays from 2 p.m. to 5 p.m.

THE SPOON TRADE

295 West Grand Ave. Grover Beach, 805-904-6773 thespoontrade.com

American; Entrées $15–$32 Great Patio, Sunday Brunch

The Spoon Trade serves what chef Jacob Town calls “elevated comfort food” in a bright and

comfortable neighborhood hangout. Classic dishes (think: fried chicken, pasta, and upside-down cakes) are reimagined with of-the-moment flavors and local ingredients alongside a progressive beer and wine list.

SUGARFISH BY SUSHI NOZAWA 4799 Commons Way Calabasas, 818-223-9966 sugarfishsushi.com Sushi; À La Carte Sushi and Rolls $5–$15, “Trust Me” Menus $20–$52

Located in The Commons at Calabasas, this outpost of the small chain focuses on high-quality traditional rolls, sushi, sashimi, and sake for lunch and dinner. Sugarfish is best known for its Trust Me meals, its version of omakase, a Japanese phrase that loosely means “I’ll leave it to you.” You can’t go wrong by ordering any of the three—Trust Me, Trust Me Lite, or The Nozawa Trust Me—each of which includes a sampling of sushi, sashimi, and hand rolls; however an à la carte menu is also offered. Seating, either in the sleek indoor dining room or on the spacious patio, is on a first-come-first-served basis. The restaurant is open Monday through Saturday from 11:30 a.m. to 10 p.m. and Sunday from noon to 9 p.m.

S.Y. KITCHEN 1110 Faraday St. Santa Ynez, 805-691-9794 sykitchen.com Italian; Entrées $22–$59

Located on a quiet side street in Santa Ynez, this cozy spot is an oasis of craft cocktails and rustic Italian fare in wine and tri-tip country. Executive chef Luca Crestanelli lets his native Italian roots show in house-made pastas such as wild mushroom pappardelle, salmon puttanesca, and a don’t-miss grilled globe-artichoke appetizer. With its firepits and padded lounge seating, The Courtyard is a great place to settle in for pre-dinner cocktails and glasses of local wine or to stay for the whole meal. A lunch menu of salads, pastas, and oak-grilled meats and seafood is served Friday through Sunday.

TRE LUNE

1151 Coast Village Road Montecito, 805-969-2646 trelunesb.com

Italian; Entrées $18–$37

Tre Lune, or “three moons,” is part of the Montesano Group, which owns Lucky’s in Montecito and Joe’s in Santa Barbara—and it shows. The walls are dressed in black-and-white photos of celebrities from yesteryear, the floors are Old World wood, and the tables are covered in blush-colored linen. Teeny tiny chairs mounted high on the wall bear brass plates engraved with the names of regular patrons. A ring-shaped, rolled pizza-bread appetizer is stuffed with smoked mozzarella and braised radicchio. It’s crispy outside and delicious inside. Pizzas from the stone oven can be topped with roasted eggplant, spicy sausage, or mushrooms and truffle oil. The wide selection of pastas are available in half or full

fine

Open

Winter

10 am–5 pm

10 am–4

Where to Eat Now

portions. Veal scaloppine, rack of lamb, chicken Marsala, and even a cheeseburger round out the menu and support the extensive Italian wine list.

WINE CASK

813 Anacapa St. Santa Barbara, 805-966-9463 winecask.com

Wine Country Cuisine

Entrées $28–$42, Chef’s Tasting Menu $75 for Five Courses, $95 for Eight Courses Romantic

Founded in 1981, the Wine Cask is pleasing palates with executive chef Jeremy Van Kralingen, a native of Hilo, Hawaii, in the kitchen. Local ingredients still inform dishes at every turn, especially in the tasting menus that feature Santa Barbara County labels in the optional wine pairings. The regular dinner menu includes Santa Barbara Channel sea bass with gremolata, duck confit with farro and strawberry sofrito, and pan-roasted rib eye with umami potatoes. Desserts echo the elegant simplicity of the restaurant: Bread pudding with bourbon-salted caramel sauce is a traditional standout, joined by newer options like lemon meringue ice-cream tart and a Nutella cheesecake with pretzel brittle. California wines are the focus of the international wine list.

Opening this month, Ventura’s newest on-site brewery and restaurant Bright Spark Brewing (brightsparkbrewing.com) combines the talents of Linzy Mahoney, former publisher/owner of Edible LA and partner/husband Tim Harbage, seasoned master brewer most recently at Figueroa Mountain in Buellton. On draft in the family-friendly setting are pilsners, IPAs, porters, and saisons. An accompanying menu of 10-inch bar-style pan pizzas and comfort dishes are rooted in Mahoney’s Lebanese heritage. Soon, hard cider, seltzer, kombucha, and wine will also be available, along with crowlers and 16-ounce cans of beer to go.

Good Eats

BRENT’S DELI

2799 Townsgate Road Westlake Village, 805-557-1882 brentsdeli.com

Deli; Entrées $6–$20

Kid-Friendly

For amazingly good Reuben sandwiches on rye bread piled high with pastrami or corned beef, sauerkraut, and Thousand Island dressing, you can’t beat this slick deli. The booths are cushy and roomy, leaving space for your tummy to expand as you down a four-layer

slice of chocolate cake or a plate full of stuffed cabbage rolls. A separate bar also offers the full menu. The patio out back allows for even more seating. A counter up front expedites take-out orders. Brent’s Deli is open for breakfast, lunch, and dinner daily.

UPDATE FINNEY’S CRAFTHOUSE 982 S. Westlake Blvd., Suite 2 Westlake Village, 805-230-9950 and 580 Ventura Blvd., Camarillo and 494 E. Main St., Ventura, 805-628-3312 and 35 State St., Suite A Santa Barbara, 805-845-3100 and 857 Monterey St., San Luis Obispo, 805-439-2556 finneyscrafthouse.com American; Entrées $10–$16 Happy Hour, Kid-Friendly Consistent and satisfying eats, craft cocktails, 30 brews on tap, and California wines by the glass or bottle define the success of this gastropub by local restaurateur Gregory Finefrock. Lively atmospheres and dependable service augment a well-honed menu served at all locations, while fun distinctions, like a Skee-Ball alley and photo booth in San Luis Obispo, add to the mix. Traditional bar food goes next-level in chef Eric BosRau’s Nashville hot wings and Yuzu Buffalo wings; crispy Cheesesteak Egg Rolls with prime rib and fontina; Fried Chicken and Waffle Bites with sriracha-maple butter; and Mini Lobster Rolls with Tabasco aioli on a soft Hawaiian bun. Dough is made daily for pinsa-style pizzas, which are topped with barbecued chicken, corn or prosciutto, and arugula with spicy honey. Tacos come filled with grilled or crispy mahi mahi and Kahlua Pork Carnitas with kimchi dressing. Lighter fare takes shape in options like Moroccan Salad with mixed greens, dried cherries, feta, chickpeas, and quinoa.

NEW FRESH CURRY CHEFS 33 North Lewis Road Camarillo, 805-384-8066 freshcurrychefs.com Indian; Dine-in Entrées $10–$14

Warm spice aromas beckon at this casual eatery, which serves authentic Indian dishes, including a roster of vegetarian and vegan options. Start with samosa or tandoori chicken tikka and move on to a tantalizing array of curries or a hearty rice bowl. A must-try is the Bombay Frankie Roll or “Indian burrito,” a street-food dish of curry, fresh vegetables, and chutney wrapped in just-baked naan. Husbandand-wife owners Yash and Kiran Narang also offer do-it-yourself meal kits that come with semi-prepared ingredients and easy-to-follow instructions, so guests can make their own Indian feasts at home. Prepared dishes are available for takeout, too.

JANE 1311 State St. Santa Barbara, 805-962-1311 janesb.com and Jane at The Marketplace 6940 Marketplace Drive Goleta, 805-770-5388 janeatthemarketplace.com Eclectic; Entrées $9–$34 Devoted fans keep coming back for the well-executed main dishes, pastas, salads, sandwiches, burgers, and daily specials at these sister eateries, which are named for owner Margaret Huston’s mother Jane Moody, whose pictures adorn the walls. The Santa Barbara location is open for dinner, offering entrées that range from grilled duck breast and filet mignon to Chicken Piccata and penne with house-made Bolognese sauce. For dessert, don’t miss the coconut chiffon cake. The Goleta venue is open for lunch and happy hour as well as dinner. The menu there is similar but also includes oak-fired, brick-oven pizzas.

PONY ESPRESSO

3558 Sagunto St. Santa Ynez, 805-691-9187 pony-espresso-106136.square.site Eclectic Italian; Entrées $10–$22

Alberto Battaglini’s cozy, hip café serves breakfast, brunch, lunch, and on Wednesday, Thursday, Friday, and Saturday until 8 p.m., dinner. The day starts with gorgeous morning pastries from Alessia Patisserie and pancakes with strawberry cream (or ask for the secret tiramisu-style stack). All-day grazing options include: freshly baked Italian focaccia with pesto and locally farmed tomatoes; Mexican street tacos—try the pulpo (octopus) or slow-roasted pork carnitas varieties; and a daily menu of tapas, fresh crudos, and ceviche sourced from local fishermen and the Santa Barbara Fish Market. Look for daily specials, such as chicken cacciatore with porcini mushrooms and potato puree, served with fine Italian wines specially selected by Battaglini.

POOKIE’S THAI CUISINE 900 Hampshire Road Westlake Village, 805-381-0094 pookiethai.com Thai; Entrées $7–$13

Kid-Friendly Downstairs in the Water Court Plaza office complex, owner Pookie creates delicious Thai dishes for lunch and dinner daily. Lunch specials are a steal at $7 to $8 each. She also has a wide selection of interesting salads like the Outrageous Beef Salad with a spicy lime dressing and the proteinrich Yam Yai salad with shrimp, chicken, egg, and peanuts in a sweet-and-sour dressing. Noodle dishes are generously sized and include the classic pad Thai and the interesting Hi Yo Silver with fried noodles, shrimp, and bean sprouts. Curries, vegetarian options, and fish dishes (such as the crispy sole with tamarind and chili sauce) give diners lots of great choices not found elsewhere.

THE STONEHAUS 32039 Agoura Road Westlake Village, 818-483-1152 the-stonehaus.com Mediterranean; Sandwiches and Platters $10–$17 Dog-Friendly, Great Views, Kid-Friendly, Romantic Patterned after an Italian enoteca, the aptly named Stonehaus starts each day as a coffeehouse, serving kale-berry smoothies along with baked goods, wraps, and breakfast sandwiches from Lisa Biondi, executive chef at the adjacent Mediterraneo at the Westlake Village Inn. It switches to wine bar mode in the afternoons and evenings, when the menu includes charcuterie and crostini platters, salads, panini, and desserts. The outdoor pizza oven is fired up nightly (check website for hours). Wine flights are arranged by regions, varietals, and themes. Patios overlook the waterfall and the working vineyard, which is open for picnicking on Stonehaus fare (check website for information about seasonal tastings and festivals). The picnic tables and bocce ball court are family friendly, and visiting canines get a water fountain of their own near the courtyard fireplace.

VIVA LA PASTA 525 Country Club Drive Simi Valley, 805-522-4249 vivalapastasimivalley.com Italian; Entrées $10–$35

Great Patio

The enticing aroma of sautéing garlic welcomes diners to this popular Italian eatery. Tino Divito, who has logged more than 50 years in the restaurant business and owns the spot with his wife, Maria, knows what his customers want. They come for lunch and dinner to tuck into pastas, like lasagna and

Not too fancy, not too expensive, and a good experience all around.

manicotti, and house favorites, such as osso bucco, rack of lamb, chicken parmigiana, and veal piccata. Main dishes also include seafood and steaks, pizzas, calzones, and panini. Sauces are house-made, and bread is baked fresh daily.

Fun, Fun, Fun

Look to these eateries for festive food, an upbeat atmosphere, and a good time.

ANDRIA’S SEAFOOD RESTAURANT & MARKET 1449 Spinnaker Drive

Ventura, 805-654-0546

andriasseafood.com

Seafood; Entrées $8–$24

Kid-Friendly

No visit to Ventura Harbor—or to Ventura, period—is complete without a stop at Andria’s, a locals’ favorite since 1982. On weekends, the fast-moving line to order can stretch out onto the restaurant’s front patio. Additional seating includes indoor dining rooms decorated with vintage photos and fishing gear, and a protected patio with a view of the docks. Charbroiled fresh catch of the day dinners come with rice pilaf, bread, and a choice of salads. Some items are available in stir-fry dishes. But deep-fried is the preferred method of preparation for everything from onion rings (served in a towering stack) to halibut and chips, oysters and chips, popcorn shrimp and chips, and, well, you get the idea. The atmosphere is beach casual: Orders are called out by number when ready, and it’s up to diners to gather utensils, tartar sauce, and other fixin’s from a counter near the kitchen. Beer and wine are available. An on-site fish market is open daily.

BETTINA

1014 Coast Village Road

Montecito Country Mart Montecito, 805-770-2383

bettinapizzeria.com

Pizza/Italian; Entrées and Pizzas $12–$22

First-timers to Bettina may think they’ve taken a wrong turn and ended up in Italy. At this bustling, cozy neighborhood restaurant patrons sip a Venetian spritz or Negroni and nosh on naturally leavened, Neapolitanstyle pizzas dressed up with inventive toppings. Antipasti, entrées such as chicken cacciatore, and fresh salads are also on the menu, which changes seasonally but always includes vegetarian, vegan, and gluten-free options. Lunch and dinner are served daily; online orders are available for pick up.

CAMPO DEL SOL

1557 Mission Drive Solvang, 805-702-3466

campodelsol.restaurant

Mexican; Entrées $19–$49

This sister restaurant to Coast Range & Vaquero Bar, just down the street, serves elevated Mexican fare. Housed in a renovated cottage-turned-hacienda, the bright, colorful establishment offers indoor seating with an open bar and a spacious, courtyard that’s known to host a mariachi band or two. The menu of creative dishes from executive chef Ryan Foley includes morning meals, like the Torta Benedict with linguica sausage and poached eggs on bolillo (Mexican-style white bread); and blue corn Juan-y

MORE ON THE WEB Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

Cakes, pancakes with sweet corn and blueberries. Among the lunch and dinner highlights are a choose-your-own fajitas combo with steak, pork, chicken, and shrimp options; jumbo scallops with esquites (street corn); and Mar y Tierra, a medallion of filet mignon with a lobster enchilada. Bar director Joseph Sabato delivers top-shelf margaritas and specialty drinks, like the Mexican espresso martini with Kahlua and sweet rice horchata.

NEW THE CLIFFDIVER 720 E. Thousand Oaks Blvd. Thousand Oaks, 805-370-1585 thecliffdiver.com

Mexican; Entrées $13–$20

Owner Ivan Torres serves up inspired Mexican fare, including favorites from the original Malibu location (now closed), like ahi poke tostadas and tacos filled with fresh mahi-mahi, lobster, or gringo-style ground beef, cheese, and lettuce. Look for the Hamachi (yellowtail) crudo with orange aguachile (like ceviche made with orange juice and chiles) or the Surf & Turf Burrito with steak and shrimp. The vibe is casual, and the drinks are made with fresh ingredients by mixologist Rafael Quintana. Try the table-service mimosas served by the pitcher for weekend brunch.

FLOUR HOUSE 690 Higuera St. San Luis Obispo, 805-544-5282 flourhouseslo.com Italian; Starters $5–$21, Pizzas $15–$20, Pastas $19–$28

With a sleek interior, dynamic menu, and portrait of Sophia Loren, Flour House isn’t just a pizzeria: It’s a love song to Italy. Co-owner and Salerno native Alberto Russo works magic with imported flour and a Stefano Ferrara pizza oven, the gold standard for traditional pizza napolitana. During Meter Mondays, pizzas are available in different sizes depending on the number in your party: a half-meter for four people includes a choice of three tastings ($28), while a full meter serves eight with a choice of six tastings ($50). Don’t miss Russo’s house-made pastas or the weekday-night aperitivo hour from 4 p.m. to 6 p.m., featuring cocktails such as the classic Negroni and Aperol Spritz as well as beer and wine and appetizers from $4 to $6.

HITCHING POST II 406 E. Highway 246 Buellton, 805-688-0676 hitchingpost2.com

Steak House; Entrées $26–$56

A fan favorite since its star turn in the 2004 movie Sideways, Hitching Post II radiates a western-style steak-house feel with down-home service and hearty portions of Santa Maria–style barbecue. In addition to oak-grilled steaks, the menu features ribs, quail, turkey, duck, and seafood. Sip from the Wine Spectator award-winning wine list that includes a selection of Hitching Post labels.

LOCAL MONTECITO

1187 Coast Village Road Montecito, 805-770-2269 localmontecito.com

Californian; Entrées $24–$145

This inviting restaurant is all about good vibes, local-style. Enjoy the house seafood chowder and a cheeseburger on the huge, heated patio, or catch a game on one of the indoor/outdoor big screens over draft beer and crispy chicken wings. Executive chef Adam Sanacore also creates standout dishes, like ahi crudo with salsa macha (chile oil made with dried chiles, garlic, nuts, and seeds), blackened local rockfish tacos, Thai salmon with broccolini, and Argentinian steak frites. Among the wine offerings are the house Pinot Noir and Chardonnay, produced in collaboration with winemaker Paul Lato, plus

California’s first Denino’s Pizzeria and Cafe (deninosthousandoaks.com) is coming soon to downtown Thousand Oaks. The eatery will feature the same crisp-crust pizza as the original location, opened in New York in 1937, along with its most iconic dishes, calamari, Italian egg rolls, fried calzone, and zeppole. The walk-up order window will be “like 1920s New York,” says owner Greg Leone of Leone’s Italian Ices. All seating will be outdoors on the spacious patio.

champagnes and California, Italian, and French labels. Late-night live music makes for a fun atmosphere in which to sip premium whisky or a seasonal cinnamon-apple martini.

LUCKY PENNY 127 Anacapa St. Santa Barbara, 805-284-0358 luckypennysb.com Californian; Entrées $11–$16

Located in Santa Barbara’s Funk Zone, this orderat-the-counter spot ranks as one of the city’s most Instagrammed restaurants. The exterior covered in thousands of shiny copper pennies is a draw, but so is the creative menu of close-up-worthy salads, sandwiches, small plates, and wood-fired pizzas. The latter includes such local-place-named favorites as the Milpas, topped with fingerling potatoes, chorizo, and a sunny-side-up egg. Salads are big enough to turn into a meal or to share with a friend who orders pizza. Seating is on a pet-friendly patio adjacent to The Lark restaurant. Coffee is served, along with beer, wine, cider, and a life-giving frosé accented with local strawberries and tarragon.

PEASANTS FEAST 487 Atterdag Road Solvang, 805-686-4555 peasantsfeast.com Seasonal Comfort Food Entrées and Sandwiches $14–$18

Owned by chef Michael Cherney, an alum of Las Vegas’ L’Atelier de Joël Robuchon, and his wife Sarah, a hospitality pro, this family-friendly restaurant focuses on scratch-made food from local ingredients. Menu stars like Solvang Hot Chicken sandwich, The Grotto Smash Burger, Local Rock Fish Tacos, and family meals such as Whole Fried Free-Range Chicken are served in the casual earthtoned dining room, on the outdoor patio, and for takeout. Reina’s Ice Cream by the Scoop, made by the Cherneys’ daughter, is a must.

TAVERNA TONY

23410 Civic Center Way Malibu, 310-317-9667 tavernatony.com Greek; Entrées $13–$37

This huge space at the northeast corner of the Malibu Country Mart is almost never closed and never empty. There’s always fun to be had: If the classical guitarists aren’t playing, the waiters might be singing. Every meal starts with Greek-style country bread and house-made dip. The roast baby lamb is a specialty of the house for good reasons: The meat is garlicky and mostly tender with some crispy bites. The accompanying potatoes are roasted with lemon juice and the carrots are cooked with dill. Greek coffee is a perfect end here. 

P.S. Sketchpad

By Greg Clarke