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The elegant steakhouse burger from Lucky’s Photo By Mehosh Dziadzio
Dream Burgers 1 2 p r i m e patt i e s yo u j u st h av e t o h av e
Plus: GREAT ITALIAN BEERS Downey’s at 30 bouchon’s Greg Murphy Garden lights Design Dining Guide And more…
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DREAM BURGERS
T h r o ug h ly M o der n
12 prime time people’s choice patties you just have to have . . . . . . . . 24
New Windows Offer a Fresh Outlook on the World . . . . . . . . . . . . . . . . 44
D E PA R T M E N T S Firsts: Downey’s 30th Anniversary . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Sly’s Blue Plate Specials . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Bacara Brunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Julienne opens for lunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . bouchon’s Chef Greg Murphy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . New Trend: Birra Italiana . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Wine Picks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . What Every Man Should Know About E. D. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . This Married Life . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Fresh Clean Slate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Upgrades: Garden Enlightenment . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Upgrades: Indigo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Timeless Modernity: Ferguson-Ettinger’s Homes Feel “Like They’ve Always Been Here” . . . . . . . . . . . . . . . . . . . . . . . . . . Dining Out Dining Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Venues & Private Dining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
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Jambalaya and...
Publisher & President
Philip Kirkwood phil@food-home.com Food Editor
Laurence Hauben Contributors
Helen S. Adams Kristin N. Anderson David Baum Raymond Bloom Teri L. Breier Lisa Cullen Mariana Delio yummymummykitchen.com
Chuck Graham Victoria Woodard Harvey Laura Kirkley Katie Koonce www.epicureanmom.com
“One of America’s Best Restaurants!” —Zagat Guide “Best on the West Coast” —L.A. Magazine
Lynette La Mere Julia McHugh Sam Rolens Brandi Wolff Photography
Bill Boyd Michael Brown Eliot Crowley Mehosh Dziadzio Lindsey Eltinge Barb Fabian Ashley Renée Kelsey Skiver Kevin Steele Shelly Vinson
Contact Information P.O. Box 20025, Santa Barbara, CA 93120 (805) 563-6780, (805) 563-6790 FAX, www.food–home.com
Voted “BEST SERVICE” in Santa Barbara Every Year Since 1988
“It’s Always Packed and Always Good” —Paul Wallach’s Guide
OPEN 7 DAYS for LUNCH from 11:30–3:00 & EVENINGS from 5:30pm
8 E. Cota Street • Limited reservations 963-5000 • www.palacegrill.com 10
food & home
Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 2012. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 563-6780. Fax: (805) 563-6790, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. w w w. f o o d – h o m e . c o m
Free In-Home Consultation No need to spend time driving store to store to get ideas for your kitchen or bath remodel. Montecito Kitchens provides a free in-home consultation that includes a variety of high quality materials so that you can see how various styles look in your home. We will customize a plan for your exact space, style, budget and more.
Montecito Kitchens is an accomplished design and construction firm that provides fine kitchen, bathroom, office, closet and other custom designs with high quality materials. Our company delivers skilled and proven craftsmanship from the start of your design all the way through the masterful finish of every last detail of construction. Our workmanship is100% guaranteed and references are gladly furnished.
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Don Gragg 805.453.0518 License #951784
ShowcaSing Extraordinary EuropEan and amErican dESignEd furniturE Santa BarBara: 132 Santa BarBara StrEEt / (805) 963-1411 / OPEN 6 DAYS: Mon thru Sat 10 –6 and Sun 11–5. CLoSEd WEd. www.michaELKatE.com
FIRSTS
Downey’s: Photos by Shelly Vinson, Michael Brown & Ashley Renée
30 years of impeccable food
J
ust about the only time you’ll catch Chef John Downey with a few moments to chat will be when he’s in his office, a narrow, converted stairwell, which also doubles as wine cellar. He’ll be scratching out notes for the day’s menu on a legal pad, occasionally putting the pencil behind his ear to pause, gaze at the wine cellar and then write another line. This is the detailed prep work his customers never see, but have come to expect when enjoying his final culinary creations. And for 30 years running this attention to detail on all levels of the restaurant, from the impeccable food to the stellar service, has earned Downey’s one of the highest Zagat ratings in California. “30 years ago I was working at Penelope’s by the Bird Refuge (Stella Mares now),” remembers Downey. “ In the three years that I ran the kitchen there we really made an impact on the rather staid dining scene in SB. But three years in one place seemed like a long time back then and I was becoming restless for
w w w. f o o d – h o m e . c o m
something new, so I started getting my name out as an independent chef focusing on what was to become known as California Cuisine.” And in Santa Barbara, Downey is considered by many to be the “father of California Cuisine.” A chef since the age of 15, Downey was trained to prepare food in the French style working for the venerable James Beard and Joe Baum at the World Trade Center in New York. “We were constantly inventing new dishes there and then having big tastings for Jim Beard and Joe to try them out and see which ones would make it to the menu, remembers Downey. “I loved that job!” It was a road trip to California that brought Downey to Santa Barbara. He noticed the local cuisine had the influence of Mexico combined with an abundance of fresh produce. He was in Chef ’s heaven and decided to stay. “We opened Downey’s three years later and summed up the style as influenced by (continued) my English upbringing of simple but good down to earth food & home
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meals, my early training in the classic French style, a little spice from south of the border and of course the abundance of really fresh produce growing nearby.” Downey says his favorite dish to prepare is his famous squab, which he’s been buying locally from Gary Carpenter’s Ojai farm since the beginning. “It’s the dish I’m most proud of, ” he says. “If I get it just right…pink and sliced perfectly with plenty of juice from the carcass to enhance the sauce…I look at it going out and think to myself, “Darn that’s good”. When he cooks for his family he enjoys the simple food from his early English days…like a Lobster and Sea bass ragout. Chunks of fish and lobster in a creamy rich broth with local chanterelles, tomatoes and shell beans…”It all comes back to those childhood meat stews my mother used to make. Comfort food done well,” he says. If Downey could give any advice to those breaking in to the restaurant business it would be to accept that challenges will always be there, from recessions to broken water pipes to late deliveries and so on. The trick is to rise above them, stay true to the integrity of good food done well and open every day with a smile. “The show must go on,” he says. And for 30 years Santa Barbara is thankful it has. —Raymond Bloom Downey’s is open for dinner, Tuesday through Sunday from 5:30pm. 1305 State Street, next to the Arlington. 805-966-5006.
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food & home
Photo by Ashley Renée
firsts
Color it blue at Sly’s
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ly’s Blue Plate Specials aren’t served on the divided plates, made only in blue, used by chefs in the 1930s for their nightly specials. Clas’ Chicken Paprikás, the Wednesday special, was dished up on the bustling eatery’s standard dinnerware, which sports a green stripe. It’s inspiration, and name, come from a regular diner, a European, who often requested it, bless him. Buttery egg noodles are topped with a velvety sepiacolored and spice-flecked concoction of chicken, mushrooms, sour cream, and piquant seasonings. “It’s comfort food,” says owner/chef James Sly, who roasts the mushrooms in the oven before sautéing them to add flavor. These nightly specials have attracted quite a following. “There’s a lovely older couple who come in every Sunday and she has the Chicken Pot Pie,” Sly reports. “We don’t even offer her a menu anymore.” It’s easy to see – and taste – why. Crispy puffed pastry tops a bubbling mixture of traditional chicken and vegetables in a special sauce – James admits to a
bit of cognac and lots of pepper. Monday night’s Meat Loaf is wildly popular. Sly hand cuts, then grinds filet mignon, which is lovingly mixed with ground oatmeal (“like my mother made hers,” he admits), dried porcini mushrooms, and seasonings. It’s served with mushroom gravy and mashed potatoes. Insider tip: request the “crunchy ends” where the meat has caramelized against the pan. New Orleans Gumbo is on Tuesday nights, “so we always have it on Fat Tuesday,” says Sly with a grin. Thursday brings melt-in-your-mouth Stroganoff, also made with that hand-cut filet; Friday is Bouillabaisse, a yummy past winner of the Brander Vineyards’ annual contest; and Saturday offers the divine, moan-inducing Short Ribs. At Sly’s, these dishes should be called the “shiny plate specials,” as there is nary a spot left after diners get through with them. —Julia McHugh Sly’s is located on Linden at Seventh Street, Carpinteria 684-6666, www.slysonline.com w w w. f o o d – h o m e . c o m
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1111 Chapala Street, Suite 100 Santa Barbara, CA 93101
© 2012 Medallion Mortgage Company, LLC is an Equal Housing Lender. This is not a commitment to lend. Loan approval is subject to qualification. Medallion Mortgage Company, LLC does not guarantee that each applicant will receive a loan. Medallion Mortgage Company, LLC California License #413-1093, NMLS# 311724
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Terry Ryken DRE# 01107300
“Your Realtor with a Personal Touch”
805.896.6977 www.TerryRyken.com w w w. f o o d – h o m e . c o m
food & home
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firsts
Sunday Brunch with a View
Flavors aboud: fried chicken, egg, biscuits and gravy.
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food & home
Photo by Ashley Renée
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It’s A Family Affair Julienne Opens for Lunch
C
hef/owner Justin West, of Julienne, was standing in his kitchen midday preparing the evening dinner menu, watching the world pass by. “There would be hundreds of people outside the window and I thought to myself, ‘Why don’t we open for lunch?” The bulk of staff was already in place, and with the additional of two more pairs of hands, Justin and his wife/partner Emma quietly opened their doors to the lunch crowd at their fine little 43-seat establishment in late July. Word first spread via their email list and word of mouth. “I love my neighbors,” noted the 30-year-old chef, adding that he wanted to offer something different than Sojourner, Three Pickles or Our Daily Bread. So he created a lunch menu that’s “true to what Julienne has become over the past four years” but includes daytime fare such as a pulled pork burger, the “Burger Perdido”, a hamburger ground with house made bacon on brioche, and a lightly pan fried/panko coated trout served with thinly julienne Shepard’s Farm haricot vert. There’s also selection of salads, fried chicken and Fetettuccini, with prices in the $10 - $16 range. Be sure to save room for dessert – dinner menu desserts are available, but there’s also a tasty salted caramel ice cream sandwich ($4) that’s sweet enough for two. Just like dinner, produce is personally sourced from the Farmer’s market; meats are from Niman Ranch and Mary’s Poultry supplies PETA approved ducks and chickens.
While dinner at Julienne may be a worthwhile splurge for many, the lunch menu offers a more affordable way to experience one of our town’s top stops for California cuisine made with the best quality ingredients. The airy corner restaurant with a view of the historic Presidio features original paintings by Emma West’s Chileanborn uncle, Francisco Valesco – her family fled Chile during Pinochet’s rule. And the chef’s counter is a welcoming spot for solo dinners to meet others and/or watch what’s going down in the kitchen. Besides a love of surfing and his family, Justin West is firmly planted in the kitchen. It’s not often one meets a chef who at the age of ten prepared his first meal of homemade bread and Julia Child’s Cream of Chicken Soup with vegetables for his parents vacation homecoming – or jumped up and down when Santa brought him his own set of kitchen knives at age 12. Deeply influenced by his father Michael, who owned many restaurants in Eugene, Oregon, Justin worked under his pop’s tutelage from age 12 – 23. Now, with a new baby son, Michael Christopher born on August 18th named for Justin’s father who passed away not long ago, perhaps there’s a new rising chef in the family. I wonder what the newest little West will get for Christmas this year? The bet is on an apron, or at the very least, a bib. —Leslie A. Westbrook Julienne, 138 E. Canon Perdido (at Santa Barbara Street), (805) 845-6488. www.restaurantjulienne.com w w w. f o o d – h o m e . c o m
Photo by Bill Boyd
acara Resort & Spa has recently introduced a new Champagne Brunch buffet overlooking the best views in Santa Barbara. With a focus on local, seasonal produce, the brunch showcases fresh finds from the Farmers’ Market, locally-caught seafood, regional wine selections and locallycrafted brew. Executive Chef David Reardon’s seasonal menu changes weekly and includes made-to-order omelets and waffles, seafood displays of oysters, crab and shrimp, hearty meats and carving stations, artisanal cheeses and charcuterie, gardenfresh salads and decadent desserts. “We’re so fortunate to live in Santa Barbara where we have access to some of the country’s finest produce and seafood. I wanted this menu to reflect our local bounty and the resort’s commitment to sustainability,” he said. Guests dine inside the artful restaurant (inspired by Spanish artist Joan Miro) or out on the expansive patio overlooking stunning views of the Pacific Ocean. Brunch is $70 for adults and $30 for children, plus tax and gratuity, and includes complimentary valet parking. For reservations, please visit www. bacararesort.com or call 805571-4204.
CALIFORNIA
Louie’s is a hidden gem
BISTRO
offering creative and up-to-date Californian cuisine with spot-on
service. Its bistro-like space is located inside the 130-year-old Hotel Upham, and reflects the charm and tradition of its Victorian location, with a jazzy, comfortable feel all its own. The romantic atmosphere can be experienced dining cozily inside or outside on an old-fashioned heated verandah. Choice selections from the well-stocked wine bar are served with extraordinary fresh seafood, pastas, filet mignon and a changing menu of specialties.
Private Parties Lunch: Mon-Fri 11:30am - 2pm
Banquets
26 Decor 21 Service 25 Cost $47 Food
Local Wines by the Glass
Dinner: Sun-Thur 6 – 9 pm, Fri & Sat 6 - 10 pm
1404 De La Vina Street (at the Upham Hotel)
2012
Wine & Beer
Casual Dress
(805) 963-7003
Visa, MC, Amex Accepted
www.louiessb.com
firsts
bouchon’s Chef Greg Murphy Sustainably trained
W
And like most starving students, Murphy managed to make some extra cash for class working weekends in the local restaurant trades, a time where the seeds to his current profession and passion were planted. “My mind was definitely focused on my degree in those days, but my heart kept moving towards the food,”
says Murphy. “Ultimately, I knew where I wanted to grow, which is why I went to culinary school at SBCC.” And not that the hours of work toward his ES degree went by the wayside, either. Murphy says because of his studies he was able to embrace fully the local farm to table and sustainable food philosophies at bouchon and has watched his kitchen talents thrive in that environment during his two-plus years there. “ Our menu reflects the best ingredients for the season,” says Murphy. “I know it’s easy to say, but we really do take the time to shop the markets and get to know the different growers personally. It makes a world of difference in the final flavors of every dish” Murphy says he prefers recipes that involve fish (especially local sea bass and halibut) because the process is
Photo by Shelly Vinson
hen bouchon Chef Greg Murphy first came to Santa Barbara in 1997, he had no ideas of becoming a worldclass chef. His goal was to get his degree in Environmental Studies from the University of California, Santa Barbara...a goal he did accomplish. faster and he can time the dish to the second. “There’s practically no fat in most white fish, which makes it a challenge to cook compared to meat and fowl dishes,” he says. “I like to sear the fish first on high heat for that flavor crust, then finish in the oven and then right to the plate. It is my favorite to prepare, but then again, the aromas of a well prepared duck are pretty nice, too.” Key ingredients to look for in Murphy’s fall-winter menus include local winter squash, broccoli, nuts, grapes, heirloom tomatoes and cardoons. Cardoon? “You’ll just have to come in to see what well prepared cardoon tastes like,” he laughs. Bouchon is open for dinner daily from 5:30pm and is located at 9 W. Victoria St. Reservations are highly recommended. 805- 730-1160.
A recipe from bouchon and Murphy:
Heirloom tomato stack
• Sliced Heirloom tomatoes-we source a variety, mostly from Tutti Frutti Farms, that include Purple Cherokees (dark red); Mandarins (yellow-orange); Green Zebras (green-yellow striped) • Wild Arugula, dressed simply with olive oil, salt and pepper. • Reduced balsamic vinegar. • Sourdough ‘crisps’, pan-seared with olive oil (1/2 inch-thick. discs cut from sourdough sliced and toasted in a hot skillet until browned). • Heirloom Basils (Thai, Opal and/or Lemon) • Purple Haze goat cheese To serve: Stack toasted sourdough, sliced tomatoes and basil, alternate ingredients and use goat cheese to bind elements together and to keep tower from toppling. Set on dressed arugula and drizzle with balsamic vinegar reduction. Garnish with halved teardrop tomatoes and chiffonade of basil.
Carr Cab-Franc
Pair with barbequed meats and vegetables is what the experts say to do with this lovely wine. Flavors range from deep plumb to tobacco and everything else you can dream of. A favorite among private chefs who want to accent their events with a truly over the top pour by the glass beverage. A bottle at your favorite downtown table would be more than okay.
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WFM_SBFoodandHome_Fall12.pdf
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4:34 PM
Hearst Ranch Winery, San Simeon, CA
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Stories Find the perfect pairing for your holiday dinner. One Wine is a special wine that blends the people, personalities, and passion of the Tri County into something we can all celebrate.
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Learn the story of how Hearst Ranch Winery brings its legacy of quality to Whole Foods Market with the latest custom One Wine blend. m^eb[\eeZ ibel[beY W b$ Y ec
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firsts
New Trend: Birra Italiana Artisanal Italian Beer
By Julia McHugh • Photos by Kevin Steele
O
wner and Chef Alberto Morello has arrayed over a dozen bottles of birre – Italian beer – in a semicircle on his Olio Pizzeria tabletop. Some are tall, some are squat, others have curves, and one comes wrapped in paper. Only two have a traditional shape. “In Italy, that’s what you get!,” he explains with a wave of his arm. Alberto is wildly enthusiastic about the variety of Italian artisanal beers now offered at both his Pizzeria and adjacent flagship restaurante Olio et Limone. As a chef, he’s more interested in flavor than bottles, but the diverse shapes reveal an Italian sensibility.
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“In France, order a béarnaise from ten different chefs, you get ten similar sauces,” he points out. “While in Italy, ask ten chefs for tomato sauce and every single one will be different.” Likewise with these hand-crafted, small batch Italian beers. Their creative flavors and unusual ingredients confirm his analogy, and are growing in popularity. Beer predates the Romans, Alberto notes, as he opens the first beer, a white ale called Isaac, made by Baladin. The Etruscans, who flourished in the region before the empire, “made malted
drinks because they couldn’t drink the water,” he adds. But Italy embraced the vine – and wine is its most popular beverage. Today, however, beer is gaining ground, and quickly. “Beer is a hot trend in Italy,” says Alberto. “Within the last 15 years, there has been an explosion of microbrewers. There are more than 280 now, and more open all the time.” This is thanks to 1995 legislation that reduced regulations on small beer brewers, or “the little guys,” as he calls them. Until then, the large makers like Moretti and Peroni dominated w w w. f o o d – h o m e . c o m
the industry, and were among the only Italian beers available in the States. Not surprisingly, many of the first artisanal beers came from the Piedmont and Lombardy regions, close to Germany and Belgium. “German beers are more straightforward,” says Alberto, “and often are served on tap.” Belgium beers predominantly come in bottles, which influenced Italian brewers. “But the Italians bring it to a whole new level,” he states, his eyes sparkling. Several of the nearly two dozen beers on Olio’s menu do come from the north, but also from Central Italy, the western coast, and even the island of Sardinia. A waiter places Olio’s signature pizza bread, hot from the oven, on the table along with an appetizer of sliced Italian meats, silky cheeses, and glistening house-cured olives. Alberto’s wife and partner Elaine Andersen Morello, who runs the restaurants, arrives and joins the tasting. “We are the exclusive carrier on the Central Coast for most of these beers,” she points out. “The array is amazing,” Alberto says, “Other than Baladin, which has 20 beers and worldwide distribution, these are all from small brewers. I have to go to Los Angeles to get most of them.” Alberto pops the cap on Re Ale, made in Rome by Del Torgo, and pours the coppery colored beer into an unusually shaped glass.
Voted best steakhouse in SB four years running!
Dinner from 5pm Daily
Lunch from 11:30am to 3:00pm
Prime Beef • Perfect Client Lunch • Private Room Full Bar • World Class Wine List
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“Beer is a hot trend in Italy,” says Alberto. “Within the last 15 years, there has been an explosion of microbrewers. There are more than 280 now, and more open all the time.” “Teo Musso from Baladin, and (Italian beer expert) Kuaska decided to create the best glass for drinking beer,” he reports. “It’s called the Teku, a combination of their two names.” The angled stem glass has a flared rim, and all Olio’s beers are served in it. “Most of our diners are adventurous, and ready to try something new, adds Elaine. “We like to introduce them to new things on our menu. All these beers were made to drink with food. You can pair beer just as with wine, like an amber beer instead of white wine.” Alberto serves a Margherita pizza with Beba’s Sangre del Toro, a medium double malt containing w w w. f o o d – h o m e . c o m
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firsts
Discover the New Seagrass....
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Santa Barbara
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wisps of caramel flavor. They taste delicious together. Malthus Birolla, brewed by Il Birrificio di Como in Lombardy, has smoky, chestnut overtones which complement the truffle oil in Olio’s Umbra pizza. The way the beers are described on the menu use a vernacular similar to wine. Piccolo’s Chiostro, a golden ale in the paper-wrapped bottle, has “coriander, orange peel perfumes with notes of honey, yeast; soft lemon taste.” Grado Plato’s Strada San Felice, one of Alberto’s favorites, has “low, earthy aromas… long, slightly-sweet chestnut finish.” If the flavors sound complex – they are! Italian brewers use untraditional ingredients and unusual brewing techniques. Wormwood, found in absinthe, “spices” the Chiostro; Caramel and Mocaco malts are used in the Sangre de Toro; orange peel and coriander added to Runa Bianca’s Monte Gioco. Bran Reserva, a true Italian innovation, ages in for six months in Barbera wine barrels. The most unusual beer, Pausa Café’s Chicca, is brewed in Saluzzo, Italy, with hand-picked Guatemalan coffee beans. “It’s expresso beer!,” exclaims Alberto, laughing. Elaine explains that the Pizzeria’s lunchtime menu includes egg dishes that go well with the intense coffee flavors of the beer. “It’s all the rage in Rome,” he adds. Breakfast and a beer. Now that’s a new trend. Pizzeria Olio – Open daily 11:30 a.m. to close. Olio e Limone Ristorante – Lunch: Mon. – Sat. 11:30 a.m. – 2 p.m.; Dinner: Nightly from 5 pm 11 West Victoria Street www.olioelimone.com w w w. f o o d – h o m e . c o m
Grand Opening! WINE
Brander Reserve Cabernet 2007
VOTED BEST We’re moving WINE SHOP
to a new location inGrand October, 2012! Opening!
3849 State St. in La Cumbre Plaza. (next to See’s Candy)
in Santa Barbara
This wine ruby-colored, fruit-forward, greets you with blackberry and thyme on the nose, ripe cherry cream. Soft oak and vanilla finish make for a great supper wine.
with the largest selection VOTED BEST on the Central Coast! WINE SHOP Also voted “Best Wine Shop”
in three Santa Barbara years in a row
with the largest selection on SantaBarbara.com on the Central Coast! Also voted “Best Wine Shop” three years in a row on and SantaBarbara.com – Cheers, Bob Wesley the Winehound Crew
The Winehound The Winehound
– Cheers, Bob Wesley and the Winehound Crew
Melville Syrah 2008
A super value at under $21. A dark black purple hue embodies the wine with fruit aromas of dark cherry and chocolate. Serve with any beef from Tri-Tip to Filet.
Just across from City Lot #5 Just across from City Lot #5
1221 Chapala St. Santa Barbara (805) 845-5247 www.thewinehound.com 1221 Chapala St. Santa Barbara (805) 845-5247
ne i W Jaffurs Syrah 2008
www.thewinehound.com
Liv
Tap n O
eM
Winery - Tasting Room - Wine Bar
usi
c
Open Daily 11am - 6pm Thurs. Fri. & Sat. 11am - 8pm
Year after year this wine performs. Chefs like the spicy undertones and wild berry flavors as a complement to big steaks like rib-eye and pepper New York. It adds just the right bite to grilled veggies, too. This is a big meal wine.
The Barrel Room
The Warehouse
414 Salsipuedes St. 805.965.7985
3563 Numancia St. 805.688.5757
Downtown Santa Barbara
Open Daily for Tasting
11am - 6pm You can find these and many other high-quality organic and biodynamic wines at The Winehound, 1221 Chapala St., 805-845-5247 www.winehound.com. Extended Hours
Thursday - Saturday 11am - 8pm
Old Town Santa Ynez
Come in and experience the art of winemaking. www.carrwinery.com
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O N T H E COV E R
Dream Burgers
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12 prime time people’s choice patties you just have to have
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Photo by Mehosh Dziadzio
t’s been said that a hamburger is almost always the best value on the menu. The American King of all sandwiches. Truly a meal in every bite, piled high with fresh garden tomatoes, onions, lettuce, cheese, peppers and more. Intended to be eaten with one’s hands, along side crisp French fries, a dill pickle and a cold drink. And it’s a given that Santa Barbara locals love their burgers. If you were to ask 319 of them (we did) to name their favorite, you’d get back hundreds of answers, each one with multiple spots and variations, from Kobe to Kaiser to flat top to oak grilled, there are literally thousands of choices. The following are just 12 of the more popular people’s choice favorites from the readers of Food & Home…
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O N T H E COV E R
1 Café Stella—You wouldn’t really expect to find a great burger at a French bistro, but this one is a winner. The signature sandwich features ground grass-fed beef, blue cheese, bacon, caramelized onions and a garlic rémoulade (French mayonnaise) that is out of this world! Served on a brioche bun with choice of sweet potato fries, soup or salad. Café Stella is located at 3302 McCaw Ave. 805-569-7698 2 Lucky’s—This steakhouse burger is made from 100 percent all natural chuck and then charbroiled and served with your choice of Tillamook cheddar, imported Gruyere or imported Roquefort cheese. The bun is your choice of Kaiser roll or soft bun, then garnished with sliced red onions, local beefsteak tomato, lettuce, pickle and hand cut French fries. “We endeavor to keep it simple, using only the most select ingredients cooked with great attention and care,” says owner Leonard Schwartz. Lucky’s is located at 1279 Coast Village Rd. 805-565-7540. 3 Chuck’s Waterfront Grill—The Rincon Burger is one of several signature patties on the menu with this one featuring a half-pound of grilled Angus beef, topped with sharp cheddar cheese and red onions on a toasted bun. For a few bucks more you can add bacon, fresh guacamole and a cold beer. The spectacular view is free. Chuck’s Waterfront Grill is located 113 Harbor Way, (By the boats) 805-564-1200.
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Photo by Bill Boyd
4
Montecito Landscape Landscape Design & Installation for over 40 years For a Free Consultation
Call 805 969-3984 www.montecitolandscape.com
California Contractor’s License 263156 Since 1970
Lisa & Chris Cullen
Thank You, Santa Barbara Beautiful!
Santa Barbara Beautiful
2011 Award Winner for the stunning new
Waterfront Deck
By the Boats Under the Sails Lunch & Dinner Daily on the Deck w w w. f o o d – h o m e . c o m
113 Harbor Way Reservations (805) 564-1200 food & home
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5 Wine Cask—Chef Brandon Hughes has created an array of specialty burgers that are made fresh daily with ground Wagyu and Angus beef, served on a toasted bun with house-made pickles, heirloom tomato, lettuce and seasoned fries or mixed greens. The Riviera Burger is the flagship and features fresh avocado, Swiss cheese, house smoked bacon and slivered red onions. Wine Cask is located at 813 Anacapa St. 805-966-9463.
Scarlett Begonia—A Niman Ranch cheeseburger served with local heirloom tomato, tempura onion rings, butter lettuce, bacon, English cheddar cheese on a house made potato bun. Delicious! The sides include house made fries or salad and house made pickles and ketchup. “We designed this burger to taste delicious...not trendy or hip...just good,” says owner Crista Fooks. Scarlett Begonia is located 11 W. Victoria St, 805-7702143.
Photo by Shelly Vinson
4 The Habit— Owners Brent and Bruce Reichard have spent most of their lives with one specific passion: making terrific burgers. The marquee name says it all and the aroma from the char grill will put you in a trance as you file in to place your order…again and again! The basic char burger is served with tomato, lettuce, pickles and caramelized onions… best when ordered with fries and a classic shake. For locations in SB and Goleta go to www. habitburger.com.
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O N T H E COV E R
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photos: Kevin Steele / kevsteele.com
LU N C H | DI N N E R | C O C K TA I L S | P R I VAT E DI N I N G
lunch | dinner | take-out
pizza bar | wine bar | full bar
Santa Barbara’s original artisanal pizzeria - salumeria
OLIOELIMONE.COM w w w. f o o d – h o m e . c o m
| 11 West Victoria Street, Santa Barbara | 805.899.2699 |
oliopizzeria.com
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O N T H E COV E R 7 Opal—This is a first class burger. Served elegantly on a house made focaccia bun that is perfectly designed to soak up the house made chipotle aioli while enhancing a myriad of meat flavors. It does all that! Grilled red onions, smoked cheddar, tomato and sliced avocado give it a taste all its own. Served at lunch only, with fries and side of ketchup or aioli. Opal is located at 1325 State St. 805-966-9676. 8 Paradise Café—The Paradise Burger has been a local favorite for nearly 30 years. Special seasoning and smoke from the only oak wood grill in town give it a flavor like no other. Tillamook cheese, tomato, lettuce, Bermuda onions and fries round off the dish. Grilled onions, bacon and a cold beer are by request and are highly recommended! Paradise Café is located at 702 Anacapa St. 805-962-4416.
10 Tee-Off—If you like lamb burgers, then this is your dream come true. Nicknamed “The Greek” by regulars, this dish features house-ground lamb, feta cheese, flash grilled red onions, baby greens, and tomato and then finished with plum chutney on a sesame seed bun. The sides are a choice of soup, salad or steak fries and it pairs great with a vodka martini! The Tee-Off is located at 3337 State St. (you can’t miss the neon sign). 805687-1616.
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9 The Nugget—The Nugget in Summerland has been serving a classic AllAmerican burger for over 40 years. A third-pound of top grade chuck is charbroiled and served on a sesame seed bun for $9. Pure greatness! It comes with a choice of cold slaw, fries or a green salad and a side of house made sweet pickles. Two locations: the original at 2318 Lillie Ave in Summerland, and 5685 Calle Real in Goleta.
ALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MO
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Photos by Ashley Renée
Boathouse photo by Michael Brown
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11 The Boat House—The view at the beach is always better when you pair it with the house Kobe Cheeseburger. The half-pound patty is Mesquite grilled and comes on a brioche bun with all the usual fixings, fries, soup or salad. “We sell a lot of martinis with it, too,” says GM Mark Williams. The Boat House is located at Hendry’s Beach, 2981 Cliff Dr. 805-898-2628. 12 Holdren’s Grill—The Gaucho Burger is a classic char broiled half-pound patty made from fresh ground Angus chuck beef. It is topped with melted pepper jack cheese, avocado, beefsteak tomato, lettuce and red onion on a toasted sesame bun. Served with steak fries, soup of the day or salad. Holdren’s Grill is located at 6920 Marketplace Drive, Goleta. 805-685-8900.
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3.875” x 4.875” NOW OPEN ALL DAY 11:30-10:30 Sunday 5:00-10:00
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Some samples from Chef Moises Bernal Venison Sausage Stuffed Mushrooms New Zealand Rack of Lamb Sautéed Medallions of Rabbit Norwegian Salmon
Charbroiled Ox T-Bone Steak Grilled Ringneck Pheasant Breast Wild Caribou Charbroiled Sea Bass
Audrey Ovington • Proprietor Since 1941 food & home
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HOME COOKING
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Indian Summer Fall flavors
I
n Santa Barbara, summer never seems to arrive until after the kids go back to school. Sund-
owner winds warm the back yards and patios, which means the grill is on and harvest vegetables are abound. With that in mind, here are a few recipe ideas to enhance the party.
Butternut Squash Quinoa with Sage Shrimp
The warm flavors of cinnamon, maple, butternut squash, and sage are perfect for fall. Serves 4
Photo by Marina Delio
4 unsalted tablespoons butter 1 small yellow onion, cut into half slices 12 ounces (about 2 ¾ cup) ½-inch diced butternut squash 1 teaspoon maple syrup 1 cup quinoa, rinsed ½ teaspoon ground cinnamon 2 tablespoons chopped fresh sage 16 ounces jumbo peeled, deveined shrimp Salt and freshly ground pepper, to taste
Southampton by Wood-Mode.
Southampton by Wood-Mode.
Preheat oven to 425 degrees. Place 1 tablespoon butter in a large baking dish and place in the oven to melt. Remove from the oven and add onion, diced butternut squash, maple syrup, and a pinch of salt and pepper. Toss to coat. Roast in the oven for 30 minutes. Meanwhile, Bring 2 cups water, quinoa, and For your home. For your life. cinnamon to a boil. Reduce to a simmer, cover, and For our environment. cook for 12 minutes. Turn off heat and allow quinoa to sit another 5 minutes with the lid on. Fluff with a fork and gently toss with the roasted squash Showroom locations: and onions. 3630 Sagunto Street 1717 State Street Melt the remaining 3 tablespoons ofbybutter in Southampton Wood-Mode. Santa Ynez, CA 93460 Santa Barbara, CA 93101 a skillet over medium heat. Add the chopped sage shrimp. Season lightly with salt and pepper. Sautee 805.682.4003 805.686.1140 1717 State Street 5 minutes, or until shrimp have just turned pink. Santa Barbara, CA 93101 www.thekitchencosb.com Place quinoa mixture on a serving platter and ©2008 Wood-Mode, Inc. arrange shrimp on top. Pour any remaining sage 805.682.4003 For your home. For your life. For our environment. butter over the top and garnish with fresh sage. www.thekitchencosb.com —By Marina Delio Showroom locations:
w w w. f o o d – h o m e . c o m
©2008 Wood-Mode, Inc.
3630 Sagunto Street 1717 State Street Santa Ynez, CA 93460 Santa Barbara, CA 93101 805.682.4003 805.686.1140 www.thekitchencosb.com
For
Showroom locations: 3630 Sa 1717 State Street Santa Y Santa Barbara, CA 93101 805.682.4003 805.686 www.thekitchencosb.com food & home
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HOME COOKING
Santa Barbara
Farmers Market
Buffalo Burgers with Caramelized Onions and Gorgonzola
Buffalo tastes very similar to beef, but is lower in fat and cholesterol, and is often raised more sustainably. Ground buffalo is available at Lazy Acres and Whole Foods Market. Serves 4 2 tablespoons extra virgin olive oil 2 medium yellow onions, halved and sliced 2 tablespoons balsamic vinegar 1 pound ground buffalo salt and freshly ground pepper 4 rolls or hamburger buns, halved crosswise 4 ounces crumbled gorgonzola cheese 1 avocado, peeled, pitted, and sliced 1 cup micro-greens Dijon mustard or other favorite condiments
Friends • Flowers • Food • Fun 8 Markets 6 days a Week Rain or Shine
Saturday
DOWNTOWN SANTA BARBARA Corner of Santa Barbara and Cota Streets 8:30am–1:00pm
Sunday
GOLETA Corner of Storke and Hollister; 7004 Marketplace Dr., inside the Camino Real Shopping Center 10am–2:00pm
Tuesday
DOWNTOWN SANTA BARBARA 500 and 600 blocks of State Street 4:00pm–7:30pm
Wednesday WESTSIDE SANTA BARBARA Harding Elementary School, 1625 Robbins St.
SOLVANG Copenhagen Drive and First Street 2:30pm–6:30pm
3:00pm–6:30pm
Thursday GOLETA Corner of Storke and Hollister; 7004 Marketplace Dr., inside the Camino Real Shopping Center
Carpinteria 3:00pm–6:30pm
800 block of Linden Ave.
3:00pm–6:30pm
Friday
Montecito 8:00am–11:15am
1100 & 1200 blocks of Coast Village Road
(805) 962-5354
www.sbfarmersmarket.org 36
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Heat olive oil in a large skillet over medium heat. Add the onions and sauté until softened. Add balsamic vinegar, and reduce heat to medium low. Continue cooking onions until caramelized, about 35 minutes, stirring occasionally. Divide ground buffalo into fourths and shape into patties. Season the patties with salt and pepper. Coat a grill or grill pan with cooking spray and preheat to medium-high heat. Grill patties 4 minutes on each side, or until desired doneness. Place rolls cut side down on the grill to toast for one minute. Top grilled patties with gorgonzola and place on bottom roll. Assemble burgers with sliced avocado, micro-greens, caramelized onions, and mustard.
Place all ingredients in a food processor and pulse until ingredients can form a patty.
Raw Ketchup
1/2 lb sundried tomatoes 1 oz raw apple cider vinegar 1 oz raw agave nectar ½ oz minced onion 1 tsp sea salt Place all ingredients into power blender and blend, add water used for sundried tomatoes as needed. Serve on a butter lettuce leaf, top patty with ketchup, sprouts, slice of tomato and avocado. Recipe by Bany Vargas, Raw Foods Specialist, for Whole Foods Market – Santa Barbara location. The Raw Gorilla Burger is sold in our deli case in Prepared Foods for $7.99 each.
Arugula, Roasted Tomatoes, Fennel & Fresh Mozzarella Salad
“The taste of a dish for which you need olive oil will be as good or as ordinary as the oil you use. A sublime one can lift even modest ingredients to eminent heights of flavor; a dreary oil will pull the best ingredients down to its own level.” Marcella Hazan, cookbook author & food writer
Marina Delio is a food blogger, photographer and mom living in Santa Barbara. Her blog is YummyMummyKitchen.com
Going Raw
Raw food enthusiasts eat by the theory that when food is cooked over 118 degrees, it loses its living enzymes. According to raw foodists, enzymes are the life force of a food, helping us to digest food and absorb nutrients.
Raw Gorilla Burger
12 oz walnuts 2 oz ground flaxseeds 2 carrots peeled and shredded ¾ lb diced red onion 1 oz garlic 2 oz lime juice 1 tsp paprika 1 tsp sea salt 1 tsp cumin
Raw Gorilla Burger
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Photo by Michael Brown
C e r t i f i e d
Buffalo Burgers with Caramelized Onions and Gorgonzola
Photo by Marina Delio
Custom Cabinets Ingredients: ½ pound grape or cherry tomatoes 2 bulbs fennel, cut in half, cores and stems removed, and shaved extremely thin ½ pound baby arugula ½ pound fresh mozzarella cheese, sliced ½ inch thick ½ cup il Fustino Frantoio Extra Virgin Olive Oil Salt & freshly ground pepper Additional il Fustino EVOO for dressing Parmesan cheese, shaved for dressing Lemon Wedges for dressing
Cabinetr y • Doors • Windows • Mouldings
RCHITECTURAL
Method: Tomatoes: Preheat oven to 350 degrees Drizzle tomatoes with il Fustino EVOO, salt & pepper – toss to coat and turn onto shallow foil lined pan Bake in preheated oven for 20 minutes Remove from oven and allow to cool Salad: In large salad bowl toss together: arugula, fennel, Mozzarella cheese and tomatoes. Plate salad, dress with il Fustino EVOO, pinch of salt and grind of fresh pepper. Garnish with Parmesan cheese and lemon wedge Recipe by Laura Kirkley, owner of IL Fustino located at 3401 State St. 805-845-3521 w w w. f o o d – h o m e . c o m
I L LW O R K
O F S A N TA B A R B A R A , I N C .
Showroom located at
8 North Nopal Street Santa Barbara, CA 965-7011
S erving S anta B arbara S ince 1969 L ic # 261772
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H E A LT H
What Every Man Should Know About E. D. By Dr. David Dodson
I
s ED, erectile dysfunction, a man’s worst nightmare, painfully humiliating, or is it perhaps a chance to prevent a heart attack? It could be both. First of all, let’s acknowledge that sexual function is highly complex, and many factors can interfere with it. The four A’s can cause erectile dysfunction in men: anger, alcohol, anxiety, and ambivalence. Obviously anger is not a turn on, and while alcohol may loosen inhibitions, it can also cause ED, the notorious “drinker’s droop”. Anxiety – all the rage in these tough times – is self-explanatory and ambivalence can interfere when a guy isn’t sure he wants to be doing right then and there for any one of a million reasons. All of these except alcohol would be considered
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examples of “psychogenic ED”. Drugs are another major cause of ED, particularly alcohol and many of the older drugs for high blood pressure. Fortunately newer anti-hypertension meds are available which do not have this side effect, and one Bystolic, is said anecdotally to actually enhance erectile function, although it is not FDA approved for this. What about healthy middle aged guys not on drugs, who don’t drink, who are in stable, satisfying relationships who experience ED? First of all, it must be said to such men, don’t panic! This is not the end of your sex life. It is said that most men will eventually experience ED at some point, and most will do fine even without treatment. This is where anxiw w w. f o o d – h o m e . c o m
ety, specifically performance anxiety, can turn a isolated episode into a self-fulfilling prophecy. An understanding partner can do much to solve this problem, and because nothing succeeds like success, the best advice is to relax, be happy, and get right back in the saddle. Now let’s get back to my first comment, which may have surprised you, about ED being a potential opportunity to prevent a heart attack. It turns out that the onset of ED can predict the future development of coronary artery disease (CAD), which leads to heart attacks – still the #1 killer of both men and women. That’s because the arteries required for erectile function are similar to the coronary arteries which supply blood to the heart muscle but are only about half the size. As a result, as arteries become progressively clogged, ED tends to occur about 5 years before coronary symptoms develop. This is known as vascular ED and it is common in middle-aged and older men. A classic symptom is an older man who still wakes up with erections but has trouble getting one on demand. So if you are a middle-aged or older man with ED, you have an opportunity to aggressively control risk factors for arterial narrowing and prevent a heart attack. These risk factors, which are the same for ED and CAD, are the familiar ones of high blood pressure, elevated cholesterol, smoking, lack of exercise, diabetes, and carrying excessive weight. The good news is that every one of these risk factors can be controlled. What about drugs for ED? They are great, and they sell themselves. But even if you treat your ED successfully with the famous
“It is said that most men will eventually
The Smile Says it All
experience ED at some point, and most will do
Dentures and partials are a thing of the past
fine even without treatment. This is where anxiety,
When you’re faced with replacement of one or all of your teeth, trust and experience should be the most important factor in choosing your dental team. Over 10 years in practice and thousands of successful procedures have refined our technique.
specifically performance anxiety, can turn a isolated episode into a self-fulfilling prophecy.” “little blue pill”, you still don’t want to have a heart attack, so if you think you have vascular ED, you should still work hard to control the risk factors listed above. Most guys are quite happy with what are called PDE-5 inhibitors: Viagra, Levitra, and Cialis. All are very effective and usually well tolerated. The commonest side effect is headache, which limits its use in some men. Viagra and Levitra both work for about 6 hours, whereas Cialis works for 36 hours and has therefore been dubbed “the weekender” because a guy who takes one Friday night is good to go until Sunday morning. All require sexual stimulation to work: they don’t cause erections by themselves, rather they permit a man to achieve an erection when he wants one. Some men do not respond to PDE 5s. In that situation, it is worthwhile to check a testosterone level as low levels of testosterone are common and can result in failure of PDE 5s to work. Low testosterone is relatively easy to treat. David C. Dodson, M.D., a primary care physician with Sansum Clinic, is Chair of the Committee on Men’s Health and a member of the Committee on Nutrition and Physical Activity of the Massachusetts Medical Society w w w. f o o d – h o m e . c o m
Specialist in All-on-4™ This revolutionary technique provides permanent, non-removable teeth in one day. A simple, painless solution for people with failing teeth or no teeth. Our team is comprised of board certified oral surgeons and a specialty trained prosthodontist.
The first 30 callers will receive a complimentary consultation and CT Scan. (a $700.00 value) Hooman M Zarrinkelk, DDS 2859 Loma Vista Rd., Suite A Ventura, CA 93003 (800)-616-7957 www.VenturaOralSurgery.com food & home
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H E A LT H
This Married Life: Two Minds One Body By Lynne Sherman, MA, LMFT
Northwestern Mutual Permanent Life Insurance can help solidify your feeling of nancial well-being. It’s an asset that offers protection, along with cash value guaranteed to grow over time. That’s a foundation for life. Robert Dibley, CLU, ChFC, CASL Managing Director License #: 0B88887 Dibley Financial Group 3888 State Street, Ste 203 Santa Barbara, CA 93105 805-898-4400 nmfn.com/robertdibley
The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM). Securities offered through Northwestern Mutual Investment Services, LLC, a subsidiary of NM. Robert G Dibley is a District Agent of NM (life insurance, annuities and disability income insurance).
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W
hen a couple marries they agree to share many things. They may have a written plan for protecting each other, for instance, life insurance policies with each other as beneficiaries. Some of the things couples implicitly agree on are so deep and reach so far into the marriage they cannot be written down without causing insult to the relationship they are trying to enhance. A couple explicitly agrees to be monogamous. Remember the “fore-sake all others” line in your wedding service? That means two people make a deal to get their interpersonal physical needs met with only their spouse. Monogamy creates a bond of exclusive information, a shared secret no one else should have access to. It’s like a fence with a big sign on it: “we know something you don’t know and we aren’t telling you”. This has the impact of fencing others out of the deepest part of the marriage. It strengthens the bond and the marital experience. If you have agreed to restrict your physical access, to put it delicately, to only your partner, what you do with your body affects your partner’s life. I call this the Marital Body. Two people with two bodies have come together in marriage and created a more complex single Marital Body. So, if one spouse gains 50 pounds after the wedding, it is likely to turn off the other spouse. This leaves the other partner, basically, marooned. They aren’t physically attracted to their spouse and they have agreed not to go anywhere else. Here are some ways, besides radical unhealthy weight gain or
weight loss, to maroon your partner on the desert island of a bad sex life: bathe only rarely, dispense with good grooming, hide yourself in asexual clothes when spending time alone with your partner. Physical attraction is not an intellectual exercise. You can keep loving someone for their personality, but no longer love them in a way that promotes sexual desire. Life comes along and makes changes to your body, which aren’t your fault. But the majority of problem changes are well within our ability to prevent and correct. If your spouse is working on changing for the better, support the process. For instance, don’t keep bring home potato chips because you and the kids can eat them without gaining weight. Suffer without the chips. Treat it as an exercise in marital loyalty. Researchers have discovered that willpower is only a little flame of determination easily blown out by the gale force winds of omnipresent temptation. If your spouse’s grooming has gone downhill, it might be caused by depression. Depression is a manageable problem these days. Maybe it’s time for the Marital Body to get in shape. Ride bikes together, go for walks in the evening, dance together, cheer each other on. Make monogamy a joyful process of taking care of your united self. One of you may need to take the lead, encouraging and initiating for the other. As your Marital Body gets healthier, so will your marriage. Lynne Sherman, MA is a licensed Marriage and Family Therapist. www. LynneSherman.com, 805967-5266 w w w. f o o d – h o m e . c o m
H E A LT H
Fresh Clean Slate By Cynthia Grancourt
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he scene is familiar, the potion formulaic. On any given Friday or Saturday night, take one group of partygoers, measure five to one bottles of alcohol to mixers and shake with music. Pour onto the street in sloppy fashion right around the corner from the local tattoo shop and voila! Two to five of the group will wake up with a tribal tatt on their arms or lower backs or “I LOVE MOM” dead center on their chests. Tattoos are popular and for many, extremely well thought out, but for all the people who do love their tattoos, there are those who feel chained to a lifetime of permanent regret. Fortunately, ink is no longer forever. So, if you tattooed that name of a certain someone you never want to remember across your bosom, on your arm or around your ring finger, there is hope for you. The G Spa in Santa Barbara has teamed up with Cynosure to introduce our new state-of-the-art laser tattoo removal, the RevLite SI, a procedure that provides greater efficacy and comfort. It has 60% more power to treat multicolored tattoos and to rejuvenate skin. Unlike other lasers, RevLite delivers up to 1.6 Joules, which translates to highly effective procedures with less heat and increased safety. The advanced technology of Revlite also gives patients a more refreshed appearance via the Laser Facial and Laser Peel, which reduces wrinkles, tightens skin, reduces pore size, and gives smoother skin texture. Dr. Griffin, Medical Director of The G Spa notes, “The Revlite is amazingly effective for tattoo removal and the Laser Facial Peel which is a more aggressive treatment is like having four IPL’s in one treatment. Brilliant!” Cynthia Grancourt is the Medical Spa Manager for The G Spa 805-682-4772 www.thegspasb. com
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Lunch and dinner menus available for viewing online at: restaurantjulienne.com
Eclectic California Cuisine Award-Winning Wine list
Full Bar * Martini Menu
“This bistro shines with gourmet food at everyday prices and remains an absolute must in SB for creative fare, illuminating wines; charming decor, a satisfyingly buzzy ambiance and exceptional service which keeps it a favorite with the locals.”
----Zagat Survey
1325 State Street Next to the Arlington Theatre Open Daily 966-9676
www.opalrestaurantandbar.com w w w. f o o d – h o m e . c o m
Private Banquet Room with Custom Menus Catering * Take-out food & home
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Throughly Mod New Windows Offer a Fresh Outlook on 44
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By Leslie Westbrook
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any architectural elements can “date” a house, especially those built in the 1940s and 50s. Why not consider easy and affordable upgrade an old house by giving it a facelift that includes installing new windows or even doors? Having recently replaced a few very old windows in my very old house, I can vouch that while the new look makes me very happy (and the noise reduction is priceless) my house doesn’t exactly look new, but it’s certainly an affordable improvement and upgrade I can personally recommend. I only wish I’d done it sooner. There are many places in town that can give you bids on new or retrofit windows. Although Portfino Doors & Windows is best known for providing high-end custom windows and doors to noted architects and designers in town for new homes and expansions, they are experiencing a lot more retrofits. If you don’t have a ton of equity in your house, but want to upgrade, this can be a good solution. I recently checked out a new line of affordable products at Portofino from Shucco that can add a lot of curb appeal to remodels. They are vinyl-clad windows coated with faux wood (even a bamboo look) coated surfaces also in colors, meaning they don’t require painting. They also never wear out, like the old aluminum and louvered windows I recently ditched. “People swear they are wood,” notes Hank Foster, owner of Portofino, “and they are perfect for a retrofit.” Stucco hasn’t changed in 100 years, but windows have, not only in look but performance. Glass technology has advanced to include reflective coatings food & home
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Traditional Italian Flavors
Gelato • Panini • Insalate Antipasti • Formaggi• Salumi Dolci • Caffè • Cultura
n
that protect floors and carpets from sunlight fading. If you happen to within earshot of the 101 (like I do) or the new helipad at Cottage Hospital, you can block noise. There’s good reason why top architects and builders order windows and doors from Portofino Door and Window again and again for their award-winning custom designed residential and commercial projects and 75% of their business are repeat customers. Portofino is just one of three Loewen Window Centers in California. Based in Canada, Loewen is a 100-year-old company that uses European craftsmanship based on techniques developed by the German Mennonite family who founded the company. New windows to the world can
be as exciting as a new back-toschool outfit and offer an affordable way to upgrade your homes, instead of selling, completely remodeling or “moving up” to a more expensive neighborhood. Here are a few new portals to the outside world that can freshen your living quarters with minimal invasion. Most installations can be done in a few hours. Portofino offers free advice and quality service with their complimentary design consultation. The sales staff has over 50 years of combined experience to help customers with custom window, door and hardware needs. Just ask any designer in town. Portofino Door & Window, 322 E. Cota St., Santa Barbara, 805-9664263. www.portofinodoors.com
3343 State Street (Next to San Roque Post Office)
(805) 569-6522
Organic, Local, Thoughtful Food
Look for our dinner menu fall 2012
Serving Breakfast & Lunch, Tuesday–Sunday 8am–2pm
11 West Victoria Street #10
805-770-2143 46
food & home
scarlettbegonia.net
Loewen aluminum clad, wood interior windows: Create a sense of calm and well being by bringing nature into view. What’s not to love about these expansive glass windows that merge your exterior environment making it part of your interior tableaux. w w w. f o o d – h o m e . c o m
Purely Organic Facials • Professional Make-up Application Natural and Organic Skincare, Mineral Make-up and Bodycare
Now available at
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6 East Valerio Street Suite A & B • Santa Barbara (805) 563-8432 • www.puravidabotanicals.com food & home
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Garden Enlightenment By Lisa Cullen
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Classic Downtown Dining
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y first encounters with garden lighting go back a few years, watching my dad putting up temporary lighting for a party. At the end of the night, when all the guests had gone and I was cleaning up and stowing away the chairs, I looked around and was amazed at how groovy the garden looked. It was a whole new place. Wow! It was magical. The neighbors with the swimming pool would light Tiki torches when they had a party, which gave the place a tropical vibe. Then there was the guy up the street who left his Christmas lights up all year round; that was home lighting design in the 50’s and 60’s. Garden lighting has come a long way since then; there are all kinds of low-voltage lighting kits available for the do-it-yourselfer and the pro alike. Up lights, down lights, spotlights, floodlights, subtle glow lighting, path lights, moonlights and more can be found.
“The best way to get started is to get a few long extension cords,
PA S TA S • M E AT S • P I Z Z A • F I S H • S A L A D S • C I O P P I N O
1031 State • (805) 963-6687 LUNCH & DINNER DAILY Reservations Accepted • All Major Credit Cards • Courtyard
some clamp lights and a variety of small light bulbs. Go out at night and start experimenting with placements and amount of light. You may be surprised at how little light it takes to create your desired effect and how too much light can ruin it.” The first step toward “enlightenment” is determining your needs. Are you considering lighting for purely aesthetic reasons or there safety concerns? Do you like to entertain? If so, garden lighting will lend ambience while greatly expanding and enhancing your party spaces. Perhaps you have more commercial considerations, such as illuminating your place of business. Whatever your reasons garden lighting can fun and easy. The best way to get started is to get a few long extension cords, some clamp lights and a variety of small light bulbs. Go out at night and start experimenting with placements and amount of light. You may be surprised at how little light it takes to create your desired effect and how too much light can ruin it. Get creative and have a bit of fun throwing w w w. f o o d – h o m e . c o m
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Open for lunch: M–F 11am-2:30pm. Dinner: 7 Days a week 4 to close happy hour: 7 Days a Week, 4pm–6:30pm
6920 Market Place Drive • Goleta (805) 685-8900 • holdrens.com a shadow of a palm against a big bare wall or get dramatic and backlight an interesting succulent or tree. Interesting effects such as lighting up the inside canopy of a big tree can change your life in a good way; though you may wish to consult with neighbors so that they don’t feel under interrogation. There are fancy bronze and copper fixtures that add elegance and flare. But the real magic comes from the light itself. No fixtures. No hardware showing, just ambient light coming from the ether creating a mysterious warmth and glow allowing one to navigate the nighttime garden. Natural or “moonlighting” appears to originate from Mother Nature herself and for this you may need the help of a professional. I look at garden lighting as a way for a homeowner to double his or her potential use of the garden. In fact nighttime may be the only time a person can spend leisure-time in their garden as weekdays and weekends are otherwise consumed with non-leisure endeavors. Just for fun, take a lamp of some kind out into your landscape tonight and see if I was right as a kid about how groovy it looks.
OPEN: Every Day from 11:30am to close happy hour: 7 Days a Week, 4pm–6:30pm
6920 Market Place Drive • Goleta 805-685-7300 • holdrens.com 50
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Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www. montecitolandscape.com. Follow her blog at www. gardengossipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am. w w w. f o o d – h o m e . c o m
small changes
| big impact
Home Improvement (tHe easy Way). When it comes to remodeling, Projects understands what’s important to you. From meticulously managing the construction process to selecting materials and communicating with you daily, we’re with you every step of the way. Our attention to detail is unmatched. For a FREE consultation or to learn more call 805.682.2226 or visit us on the web at projectsgc.com.
projects A Giffin &
Crane Company
License #884424
Home FurniSHingS AntiqueS interior DeSign giFtS Celebrating over 25 years of beautiful design in downtown Santa Barbara
1323 State Street Santa Barbara California 93101 805 962-6909 www.indigointeriors.com
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UPGRADES
Don’t Tear Down Those Walls! Design Tips for Brighter, Happier, Larger Spaces
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ou don’t have to tear down walls in order to make your interiors brighter, happier and appear larger. Interior Designer/Indigo home furnishings owner Genny Cummings offers sage advice. “Overall, plenty of good, soft balanced lighting accomplishes all three of these goals,” says Cummings, adding that small amounts of compelling color also help achieve the desired result. “Keep the space minimal,” she stresses. Here are more specifics from Ms. Cummings that can be applied to your own living and workspaces: 1. Brighter! Great lighting is very important. Use less fabric and fuss around windows to open up the windows and bring in as much light as much as possible. Mirrors are a great way to brighten up a room – always consider what will
be reflected. Place a mirror opposite a window or in a dark corner with lighting to bring light into a dark corner. Solatubes are a minimal way to brighten a room – not as invasive and less expensive than a skylight. You can treat them to look like a skylight by using shutters. Adding shots of white or charcoal to a room can add sharpness and a focus. 2. Happier! Color, of course! Find a color you react to emotionally that makes your happy. Live plants in a beautiful container, favorite artwork, fun patterns, and whimsical accessories make us happy. Bring humor into a room with art or pairing certain objects together in unexpected ways. For instance, a found object like two rusty bicycle tires displayed on a wall like a phantom bicycle can bring a smile to your face. 3. Larger! Using fewer large pieces rather
than lots of small pieces of furniture, especially in a small room, will make the room feel larger. Let the eye rest at some point by leaving one wall blank. Again, creating illusions with mirrors to eliminate barriers. Use very large mirrors or place mirror in the back of book cases, a kitchen countertop or wet bar to give the illusion that there isn’t a wall. You want the eye to go as far as it can. Create a vista out your window to draw the eye outside. A blooming vine on a fence outside a window draws the eye beyond the room. Make sure floor space is visible by having furniture with legs. —Leslie A. Westbrook Indigo Home Furnishings 1323 State Street Santa Barbara www.indigointeriors.com (805) 962-6909 indigo.interior@verizon.net
Out of the closet
I
f you were born before 1970, you probably have a few classic vinyl records in your closet, and maybe a dust covered turntable as well. You might remember the experience of going to a record store, listening to an album from start to finish… well for most…those things have diminished in the world, but for the purist, vinyl is alive and well! With the advent of i-pods and digital streaming music, quality has suffered in the face of convenience. Purists are looking to vinyl for a warmer, more authentic analog sound. The general sentiment is that digital is a “sterile” sound; clean, but sometimes too perfect. For a true listen, get your old records off the shelf and give the new breed of turntables a spin and rediscover days gone by. The mmf-5.1se turntable (pictured) is one of several modern models offered at Mission Audio and Video, 1910 De La Vina Street, 805-682-7575.
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Galley options…
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he design and planning of every kitchen comes with a unique set of goals and challenges. Certain cabinets can offer a dramatic furniture quality as in this galley-style kitchen as well as function in smaller spaces. The use of color and backlit glass adds just the right touch of luxury to compliment a serious foodie lifestyle. For information on these and other custom kitchen designs contact Montecito Kitchens at 805 453-0518 www. montecitokitchens.com
Dream Stove…
Bathing ideas…
T
H
his stove is from the AGA Legacy series and features two ovens, a broiler and five burners. Available in stainless steel and assorted colors, showroom model for inspection at the Kitchen Company, 1717 State St. 805-682-4003.
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ow about a fireplace to accent your bathroom? This one was built to order by Allen Associates Builders in Santa Barbara. 805-884-8777. www.dennisallenassociates.com
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12/31/2012
Santa Barbara’s Paving Stone People, Inc.
Professionally Connected If you plan to buy or sell a home in Santa Barbara, Don Ford is a local’s local. Born and raised in Santa Barbara and esteemed alum of SBHS, SBCC and UCSB, Don has over 25 years experience in local real estate. Eight years in the NBA doesn’t hurt his professional connections either.
Design & Sale of Interlocking Paving Stone & Authentic Cobble Stone Installation and Restoration, with Natural & Cultured Stone Veneer & Wall Applications.
Always Built Green
Contact Doug & Lorna
805.884.9955 for a free estimate
www.pavingstonepeople.com w w w. f o o d – h o m e . c o m
(805) 689-7776 • don.ford@sothebyshomes.com Lic.#938822 food & home
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GARDEN
Autumn Chores
Getting your garden ready for fall
A
www.luckys-steakhouse.com
fter the Summer Solstice, the longest day of the year, fall may seem a long way off, but September will soon be here and when the kids start heading back to school there are some garden tasks you should put on your “to-do” list. This should help get you started: After a long growing season Roses can get stretched out and ragged. Cut them back by about one-third and give them a good feeding in order to encourage another round of bloom (which will come about 60 days after you cut them). Use this time of year to replant areas of your garden that are in need of rejuvenation. The cooler temperatures of fall make it the ideal time for re-landscaping. The soil is still warm and there is plenty of time to get things in the ground before the winter rains. Time to plant cool-season herbs, annual flowers, winter-blooming bulbs and veggies. Pansy, Sweet Peas, Chard, Kale and other seasonal color and vegetables will start appearing in your local nursery at the end of summer. Make it a custom of visiting your local garden retailer weekly at the beginning and end of each season. They are selling what you should be planting so make nursery shopping a routine. Usually, your larger trees and shrubs need a deep watering this time of year to give them a boost of moisture that will last until the rain.
Maintenance items include the deadheading and cutting back of perennials, replacing summerblooming annuals and re-mulching the earth to conserve moisture.
Native and Mediterranean plants go dormant in the summer making fall the perfect time to plant them so they will have time to establish themselves before the winter rains.—Lisa Cullen All products can be purchased at Terra Sole Garden Center 5320 Overpass Rd. 964-7811 Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com. Follow her blog at www.gardengossipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am.
Marching band…
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ccent your garden with a five-piece ant band. Made from iron and polished pebble stone, the ants stand about 4 inches tall are ready to play without a break right into winter. Available at Terra Sol Garden 5320 Overpass Rd. 805-964-7811. 56
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SEASIDE GARDENS Where Beauty Abounds
Enjoy a stroll through our three acres of gardens and shop from a wide selection of beautiful and unusual plants. We also offer a great selection of pots, planted succulent bowls, garden tools, gifts, gift baskets, and much more. Seaside Gardens Botanical Gardens and Retail Nursery 3700 Via Real, Carpinteria, CA. (805)684-6001, www.seaside-gardens.com
Open 7 days
ARCHITECT PROFILE
Timeless Design
Ferguson-Ettinger’s Homes Feel “Like They’ve Always Been Here” 58
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By Julia McHugh
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Canyon House (Interior) - A raised ceiling beyond with full height sliding glass panels emphasize the home’s connection to the garden and mountain views to the north. The exterior integrally colored plaster extends inside to wrap the fireplace wall and further blur the distinction between indoor and outdoor.
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here’s a newly completed stone wall at Brett Ettinger’s latest project, and the architect stands at just the right place to view it juxtaposed against the surrounding hills, burnished brown by the summer sun. “See how it blends into the surroundings?,” he says. “It integrates, not just in its form, but in its colors, and appears to grow out of the ground.” The stone came from Refugio Canyon, just a few miles away from this job site on the Gaviota coast. He and wife/partner Pamela Ferguson of Ferguson-Ettinger Architects specialize in buildings that tread lightly on the environment – “being benign” he says. They use unfinished, raw, and natural materials; utilize passive cooling and heating practices; and respond to the immediate environment, be it this dusty valley near the coast, or an exposed hillside in town. The result? Homes designed by the duo are certainly modern, but have a timeless quality that makes them feel like they have always been there. “We neutralize age,” says Brett with a smile. Metal porch railings are already rusting, he points out, but that’s part of the plan for this former barn. “The Cor-Ten weathering steel reacts with the air to form a nice patina, and there’s no upkeep, no painting,” he notes. The building’s walls are concrete, with some of that Refugio stone crushed and added for color. The pair also seem to neutralize the tension usually surrounding a building project, attracting repeat customers, like the owners of this property. “We have half a dozen clients that we’ve done five or more projects for,” says Brett. “They like the stress-free process,” adds Pamela. That process begins with detailed site planning and close client collaboration. “We are sensitive to the land and the context,” says Brett, “but also to what we are hearing from the people who will live there.” That involvement continues past the delivery of the final drawings. “We don’t just go away after the permits are issued,” he laughs. “We are along for the ride.” The architects are on-site during building, and often go beyond traditional roles, designing kitchens, rugs, cabinetry, dining room tables, patio furniture, and other elements. “We’re full service designers,” says Pamela. Likewise, there is close collaboration with the building contractors, and Ferguson-Ettinger finds builders who respond favorably to their progressive building techniques. Tilt-up concrete, a sustainable device, was used for a new residence in Santa Barbara. Rain screen walls, which combine drainage and air cavity insulation, are employed in this Gaviota project. Both projects were built by Allen & Company. “Builders like to be challenged,” says Pamela. “They don’t want to do the same thing day in and day out.” “It’s almost athletic the way we all come together and focus, like a sports team.” Brett seamlessly picks up when she stops. “We’ve learned what to expect from each other.” He could be referring to Pamela. The pair’s distinctive work ranges from banks in the Midwest to many local residences, and others as far away as Templeton and Topanga Canyon. Many of their projects involve steep hillsides (“crazy hills” Brett quips), which require a special sensitivity to the landscape. Brett and Pamela met while both attended graduate school at the Southern California Institute of Architecture in Los Angeles. Brett was raised in LA, and attended UCSB as an undergraduate. Pamela, originally from Canada, studied fine arts before deciding on architecture. The couple spent five years in New York City, where Brett worked for Tod Williams and Billie Tsien, a husband-and-wife architectural team known for being on the cutting edge of nature-inspired design. While there, Brett recalls, “we spent a lot of time thinking about food & home
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ARCHITECT PROFILE
Mesa House (Northwest Elevation) - Board-formed, poured in place concrete walls anchor the house to the steep site and form a plinth for the cantilevered upper level, composed of integrally colored plaster walls and sliding glass door panels, which, when open turn the living room into an outdoor space.
Canyon House (Entry) - Integrally colored plaster walls and a flush carpet of cobble stone paving lead to a stained Douglas Fir entry door with glass transom.
Grove House (Stair) – Cedar ceiling panels extend across the top of and join the arched cedar frames (of gradating height and radii) to form an organic, compound-curved roof shelter at the main living space. 60
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how to put a building together,” instilling in him an appreciation for what he calls “the art of building.” This translates into über-detailed blueprints, and intricate scale models which not only show the architecture, but how the structure will come together during building. “A contractor doesn’t have to ask so many questions, because it’s all there,” he says. On this project, the barn’s footprint and an original beam remain, but new living space has been created. It’s quite small, only 1200 square feet, with an additional cantilevered concrete cooking area and courtyard outside under grand oaks. Upstairs is the large, one-room bunkhouse where the owners’ grandkids can sleep. Nearby is a new barn for storing ranching equipment, with living accommodations above. The buildings are positioned to take advantage of passive energy – there’s a wonderful breeze flowing from the ocean into the second story, and the eaves are large, providing deep shade. The buildings’ color palate is restrained, mirroring the surroundings. There’s a sense of harmony in the repetition of materials. “We responded to the California Ranch style and interpreted it in our way,” says Brett. “It should look like a working building; that’s the vernacular,” notes Pamela. “But it should almost disappear into the landscape.”
www.dennisallenassociates.com • General Contractor License # 503300
Photo by Mehosh Dziadzio
Ferguson-Ettinger Architects 899-9171 www.fe-arch.com
Thirty years of building custom Santa Barbara homes. Bringing value, quality & elegance to every project.
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Why Landscaping? The thrill of the till By Lisa Cullen
D
on’t underestimate the therapeutic value of gardening. It’s the one area where
we can all use our creative talents to make a truly satisfying work of art. Every individual, with thought, patience and a large portion of help from nature, has it in them to create their own private paradise: truly a thing of beauty and a joy forever.” ~Geoff Hamilton~
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Landscaping blend of stone, tile, wood, water, lawn, lighting and succulents offer the perfect mix to a finished backyard. General contractor, Allen and Associates Builders. Tile, brick work and fireplace by Cayetano Lopez Custom Tile. Pool and spa built by Tri Valley Pool and Spa. Landscape design by Sam Maphis of Earthform Design www.earthform.com. Landscape installation by Dean Nydam. Outdoor lighting by HS Electric. Photo by Jim Bartsch Photography.
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Why landscaping? Factually, it’s about creating another world, your own world where what you want, what you like is what’s important. Creating a private paradise in your back yard is the real purpose of landscaping. A garden provides refuge, a sanctuary from the sometimes hectic pace of life; a place to recharge, regroup and get away from the pressures and demands of daily life, where there is freedom to do, to be, to have whatever YOU want. Call it a landscape or a garden, either way, using the earth as canvas and trees, plants and flowers as “paint” is an art form unlike any other. In creating a garden we can let our imaginations run wild and have some fun as there is no “right” or “wrong” in this creative medium, only our own aesthetic vision. Some compare landscaping to remodeling a home or decorating or perhaps adding on a room. If we are talking about constructing patios, spas and BBQs, I suppose there are some similarities, especially when you blend the elements of water, wood, stone and vegetation, but I encourage a look at the bigger picture. This is art that is ALIVE! It grows and changes over time, every season affording new delights: flowers and trees in bloom, varieties of color and fragrance, sounds and silences. A garden IS life; providing habitat for fauna and multitudes of pollinators, sustenance for us physically in terms of food and spiritually in terms of beauty. Beauty is in the eye of the beholder This well-worn phrase originates back to third century BC Greece, and has been employed by everyone from Shakespeare to Benjamin w w w. f o o d – h o m e . c o m
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Custom Cabinets
Franklin to mean in essence “In the arena of art you’re the boss”. This shows up in a walk through neighborhoods, where gardens of wildly divergent tastes can be seen. Garden styles like art and clothing are subject to fads and trends. Juniper used to be the plant of choice for landscapes in our area and though excellent for a drought tolerant garden the use of Juniper has fallen out of favor, being replaced by plants of Australian origin. As in fashion, there are “classic” or “timeless” garden designs and plant choices that never go out of style. Then there are interpretations that are more modern or trendy that can give a garden “Pizzazz” or the “Wow Factor” that real estate agents talk about. It all comes down to what “vibe” you are trying to create. In a garden, just like any work of art, it is the intention of the creator that one is experiencing when one goes into the space. So the question comes back to what do you plan on doing in your little Shangri-La? “In his garden every man may be his own artist without apology or explanation. Each within his green enclosure is a creator, and no two shall reach the same conclusion… Ever a season ahead of us floats the vision of perfection and herein lies its perennial charm.” ~Louise Beebe Wilder~
Cabinetr y • Doors • Windows • Mouldings
RCHITECTURAL I L LW O R K
O F S A N TA B A R B A R A , I N C .
Showroom located at
8 North Nopal Street Santa Barbara, CA 965-7011
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S erving S anta B arbara S ince 1969 L ic # 261772
Whether your garden is a small patio or vast acreage, start by asking yourself “How will I be using this space?” If you do a lot of entertaining, you may need a larger patio or an outdoor fireplace or kitchen. Perhaps instead your needs lean toward sanctuary, which calls for meandering garden paths and secret garden spaces, for meditation, contemplation, sunbathing or even napping. If you have children (or are a playful adult) you may want to include a soccer field, a bocce ball court or a spot for playing croquet. How about destinations that provide areas for hide and seek and opportunity for childhood fantasy? Some may want an “urban farm” complete with vegetable gardens, chickens, beehives and the like; here we need raised beds, a chicken coop, herb gardens and orchards. I recall a customer who wanted to attract a particular species of bird to his property. After a bit of research we found the exact right w w w. f o o d – h o m e . c o m
combination of plants and terrain that this bird preferred. Once the habitat was created, our feathered friends arrived and both birds and bird-lover were in heaven. As you can see, the possibilities are limited only by one’s imagination. “In garden arrangement, as in all other kinds of decorative work, one has not only to acquire a knowledge of what to do, but also to gain some wisdom in perceiving what it is well to let alone”. Gertrude Jekyll Sometimes all a garden needs is a bit of expert “editing”. There is a tendency in all of us to keep adding things and never removing. When I walk through a garden I can see remnants of the original design and observe where it went off the rails. Possibly the person maintaining the garden didn’t quite understand the original intention and so couldn’t maintain that vision. Or maybe the “bones” of the garden are wonderful and it’s just gotten out of control. In either of these cases “garden editing” is the answer. Once you have worked out what your needs are it’s a matter of deciding on the approach. You may have lots of ideas but no idea of how to get it done or where to start. Perhaps you know what you want but don’t know how to put it all together. This is where a professional can be of service. Most companies offer a free consultation, which gives you a chance to choose the person who best fits your needs. No matter how you approach your landscaping, whether you do it yourself or hire a professional, the most important ingredient in the garden is you. You are the one who makes the garden shine by your admiration of it, participation in it and your intention that plants grow. I read recently that all it takes to have a Green Thumb is to have a DESIRE TO MAKE PLANTS GROW. This same author noted that plants require a lot of enthusiasm; they almost need a cheering section. Let’s be that cheering section. Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape. com. Follow her blog at www.gardengossipsb. blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am. w w w. f o o d – h o m e . c o m
Thirty years of building custom Santa Barbara homes. Bringing value, quality & elegance to every project. www.dennisallenassociates.com • General Contractor License # 503300 food & home
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Fowl comfort
True comfort food season starts in the fall with the flavors of fine fowl. 1 Chicken Picatta with capers and fettuccini are a signature dish from Presto Pasta. 2 The tangy flavors of a classic chicken Marsala, pan sautéed with butter and fresh basil. 3 The Cassoulet from Petit Valentien brings out the French in all of us with duck confit, pork belly sausage and white beans. 4 Pecan Chicken Picatta from Palace Grill starts with a lemon butter caper sauce and finishes with a Cajun twist and just the right crunch.
Carpinteria Garden Market. Garden Market is a gem tucked into Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the Garden Market is a very enjoyable place to have a lunch break. Our favorite is the “Gourmet Turkey” sandwich. Open Monday–Sunday 10am-3pm. Serving breakfast from 7am to 11am weekdays and until 1pm on weekends. [L] $ (BW) 3811 Santa Claus Lane (805) 745-5505 68
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Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list. (LD) $$ (FB). Reservations are suggested. 686 Linden Ave. 805-684-6666.
Montecito CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting
in the village of Montecito. Cava’s methods and imaginative combinations by chef Onofre Zuñiga including lobster tamale, quesadilla with chicken, manchego cheese and caramelized onions, coconut shrimp with spicy mango salsa mango and grilled ribeye churrasco steak, 2002 Zagat Award. Happy Hour 4-6, Weekend Brunch from 8am. Complimentary Valet Parking. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500. Lucky’s. Montecito’s only premium steakhouse. Great wine list and martini selections. Great weekend w w w. f o o d – h o m e . c o m
brunch served 9am-3pm. [BrD] $$$, (FB) 1279 Coast Village Road, 565-7540. Montecito Wine Bistro. 516 San Ysidro Rd Montecito, open everyday 11 AM. Montecito’s original farm to table local and organic restaurant. 805.969.7520 Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. .Events by Stella Mare’s is located at 3302 McCaw Ave, on upper State Street.www.stellamares.com The Stonehouse. Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Chef John Trotta’s regional cuisine is prepared with a palate of herbs and vegetables harvested from the on-site chef’s garden. Open for dinner from 6-10 p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 565-1700. The Montecito Café. Eclectic menu with great service. Desserts to die for! Open Daily from 11:30 (LD) $$ (FB) 1295 Coast Village Rd. 805-969-3392.
Santa Barbara Aldo’s Italian Ristorante. Since 1986. Experience lunch in the sun or dine by candle light in their enchanting courtyard. Friendly servers deliver fresh Italian specialties and creative dishes with a California flair. [LD] $,B&W. 1031 State St., 963-6687.www.sbaldos.com Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. Blue Agave was voted by locals repeatedly the Most Romantic Restaurant in Santa Barbara. The furnishings are cozy with intimate booths, a fireplace lounge, outdoor balcony, eclectic music and visionary art. [BR D] $$ (FB)20 E. Cota St., 805-8994694 Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www. sbfishhouse.com/boathouse Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999). Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160. Ca’ Dario. Fine Italian dining with extensive Italian wine list. Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419. Cajun Kitchen. Cajun Kitchen has been serving one of the best breakfasts in town for over 20 years—from Cajun specialties ranging from Jambalaya topped with two eggs, chicken hot sausage gumbo omelette, blackened catfish with two eggs, to blackened salmon and blackened chicken breast. [BL] $, (BW) 1924 De La Vina, Santa Barbara 687-8062; 6831 A. Hollister Ave, Goleta 571-1517; 901 Chapala St., 965-1004; 865 Linden, Carpinteria 6846010. w w w. f o o d – h o m e . c o m
Since 1982 “We found Downey’s, hands down,
Our Thirtieth Anniversary Year
to be the best bet in town. This small, serene restaurant offers meticulous and artful cooking... ” —FOOD AND WINE MAGAZINE
~Examples from our daily changing menu~
LOBSTER SALAD with Asparagus, Sundried Tomatoes, Olives & Basil
LOCAL SEABASS with Fricassee of Artichokes, Peas & Meyer Lemon
GRILLED DUCK with Fresh Mango Chutney & Ginger Sauce
GRILLED LAMB LOIN with Wild Mushrooms, Green Beans & Rosemary
1305 STATE STREET SANTA BARBARA, CA DINNER TUESDAY–SUNDAY FROM 5:30 RESERVATIONS: 805.966.5006 • www.downeyssb.com
2012 28 POINTS FOOD 28 POINTS SERVICE
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Chuck’s of Hawaii. A local favorite celebrating 36 years of excellence serving award-winning steaks, wines and seafood to Santa Barbarans and their guests. Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989. They also feature a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417. Chuck’s Waterfront Grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront Grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime Grade Top Sirloin Steaks. “Chuck’s Style” Fresh Alaskan Halibut, Garlic Grilled Day Boat-Caught King Prawns , Grilled Sea Scallops, King Crab Legs, and Australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Cold Spring Tavern. 100 years of tradition with true American cuisine only 15 minutes from Santa Barbara. Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées. Full bar & weekend breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 967-0066 Downey’s. Chef John Downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly
Chase Restaurant & Lounge 1012 State Street • 805 965-4351
“Where locals are celebrities.” Italian & Mediterranean Cuisine Steaks • Seafood • Chops Late Lunch - Light Dinner until 4:30 Daily Chalkboard Specials Open Air Bar Near theatres and shops Plenty of parking in back 70
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California wine list with a proud bias towards the extensive Santa Barbara County selections. Dinner served Tuesday through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 966-5006, 1305 State St., www.downeyssb.com Endless Summer Bar-Cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the Endless Summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200. Enterprise Fish Co. The lively nautical atmosphere at the Enterprise will wet your appetite for great seafood. Fortunately, you’re in the right place. A variety of shellfish hors d’oeuvres is served at the oyster bar, and the dining room offers a selection of fresh seafood grilled over mesquite, including catch-of-the-day specials. Now offering a full liquor bar. [LD] $$, (FB) 225 State St 962.3313, www. enterprisefishco.com. The Harbor Restaurant. The Harbor is one of Santa Barbara’s finest restaurants, where fresh fish and steaks are specially prepared and served in an elegant maritime interior with stunning views of the harbor. [BrLD]. $$, (FB) 210 Stearns Wharf, 963-3311. Harry’s. Santa Barbara’s traditional locals restaurant. Steak, seafood, sandwiches and salads served in a family atmosphere. Excellent wine list and full bar. Banquet facilites available. Open daily for lunch and dinner. [LD] $, (FB) 3313-B State Street, 6872800. Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900 Hollister Brewing Company. Featuring hand crafted beers made on premise, an innovative, fresh menu with appetizers, pizzas, burgers, paninis, and salads. Open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr. Goleta, 805-9682810, Hollisterbrewco.com Julienne. A progressive American restaurant serving fresh seasonal food. Serving Dinner Wednesday– Sunday 5pm to 10pm. Reservations Accepted. [D] $$ (BW) 138 E. Canon Perdido Street 805845-6488 Longboard’s Grill. Upstairs from the Harbor Restaurant is an active, noisy bar & grill with a big TV, a surfer’s attitude and 360-degree views of the city & water. [LD] $$, (FB) 210 Stearns Wharf, 963-3311. Louie’s. Celebrate the taste of a Santa Barbara tradition in the historic Upham Hotel. Delicious California bistro fare in a wonderful downtown setting. [LD] $$, (B&W) 1404 De La Vina at Sola. 963-7003. Meun Fan Thai Cafe. Traditional Thai cuisine home cooked to perfection. Great take out and dine in on the Mesa next to Lazy acres. (LD) Open daily from 11:30. 1819 Cliff Dr. 805-882-9244. The Natural Café. The Natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken
and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com [LD] $, (B&W). Three locations in Santa Barbara: 508 State, 9629494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details. Olio e Limone Ristorante. (“Oil and Lemon” in Italian) and Olio PizzeriaHusband-wife team Alberto and Elaine Morello rely on the integrity of their ingredients and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated Italian cuisine served in an inviting atmosphere with European hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which represents their 250-plus selection awardwinning wine list. Private Dining in the Cucina Room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at Olio Pizzeria, with private dining in the Terrazza Room for up to 24 guests. Olio pizzeria is open daily from 11:30am – close, including Sunday Lunch. For a look at the current menus go to www.oliopizzeria.com [LD] $$, (FB) 17 West Victoria Street, 805-899-2699. Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner. The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000. Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD], $, FB. 702 Anacapa Street, 9624416. Pierre Lafond Bistro. A local favorite since 1993, Pierre Lafond Bistro serves California fresh cuisine using local seasonal organic foods from family farms and food artisans, and homemade desserts. [BLD] $$ (B&W), 516 State Street 805-962-1455, www.pierrelafond.com Renaud’s Patisserie & Bistro. Renaud’s is a bakery specializing in a wide selection of authentic French pastries. The breakfast and lunch menu is composed of egg dishes, sandwiches and salads and represents Renaud’s personal favorites. Brewed coffees and teas are proudly 100% Organic. Open Mon-Sat 7am to 6pm, Sunday 7am to 3pm. [BL] $ (B&W), Located in Loreto Plaza, 3315 State St Santa Barbara, 805-569-2400, and In the Arlington Plaza downtown. www.renaudsbakery.com. Roy. Voted best late night dining spot in town. Bistro style Americana cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Menu changes with the seasons and features Farmers Market produce. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West Carrillo, 966-5636. Saigon In and Out Vietnamese Restaurant. Serves w w w. f o o d – h o m e . c o m
the finest Vietnamese specialties at reasonable prices. [LD] $ Open Daily 11AM–9PM, Sat. & Fri. 11AM–10PM Sun. 11AM–9PM, 1230 State St. Unit A, 805-966-0909 or in 5-Points shopping center. Sambo’s. The original on the beach! Serving up the classic dining experience. [BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269 Santa Barbara Fishouse. Great locally caught fresh fish prepared in a casual fun atmosphere. Terrific happy hour. Right across from East Beach. [LD], $$, FB. 101 East Cabrillo Blvd. 966-2112. S.B Shellfish Company. Established in 1979 as a buying station for local Santa Barbara shellfish and a place to sell crab, this casual spot has become a favorite destination for fresh seafood and views of the harbor and local mountains. [LD] $$ (B&W) 230 Stearns Wharf, 966-6676 Scarlett Begonia, 11 W. Victoria St. #10 $$ Preparing modern american food with local, organic, sustainable ingredients. Everything is scratch made, breads, pastries, even ketchup! Dog friendly patio seating. Serving Breakfast (all day) and lunch Wednesday-Sunday 8am-3pm, 805-7291977 all major credit cards accepted. Seagrass Restaurant. Seagrass Restaurant is Santa Barbara first modern fine dining seafood restaurant. Fresh Pacific Fish is their focus, along with Local Spiny Lobster, giant sea scallops, clams and prawns. They also offer a fantastic steak, a roasted half-chicken and a braised dish, such as lamb shanks. The wine list features whites from around the world that pair well with coastal cuisine as well as a large selection of Santa Barbara pinot noir. [D] $$$ (B&W), 30 E. Ortega St. (805) 963–1012, www.seagrassrestaurant.com. Sojourner Cafe. Located a few blocks off the beaten path in the historical center of town, this is the local’s favorite place for outrageously delicious and wholesome natural foods. Renowned for its friendly, nurturing and energetic atmosphere, the Sojourner since 1978 has served up a variety of creative, internationally influenced vegetarian, chicken and seafood specials. A popular espresso bar serving all kinds of mouth watering concoctions and the best homebaked desserts in town top off a day or night at one of the city’s landmark eateries. [LD] $, (B&W) 134 E Canon Perdido, 965.7922. The Tee-Off. One of the town’s premier steak houses featuring succulent prime rib, fresh seafood, generous cocktails and, of course, quality steaks. [LD] $$, (FB) 3627 State, 687-1616. Tupelo Junction. At Tupelo Junction they make everything from scratch. They choose delicious recipes using only the freshest ingredients and the menu changes frequently depending on the season and product availability. [BLD] $$, (FB) 1212 State Street, (805) 899-3100. Via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 569-6522. Zen Yai. Experience a new era of Thai cuisine, blending traditional dishes with a California nouveau flair. [LD] $$, (B&W) 425 State Street, 957-1193.
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Goleta 155 S. Turnpike
Santa Barbara 3351 State Street
Montecito 1024 B Coast Village Rd.
967-1555
687-7800
969-3880
(Near Von’s)
(San Roque Plaza)
Any 5 ITEMS of clothing cleaned for
(Near Von’s)
39
$
95
With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Expires 11/15/2012 • Present coupon when dropping off garments
(Additional items cleaned at $8.00 each, pleats 15¢ extra per pleat)
Santa Ynez Valley Hitching Post. Along with outstanding steaks, ribs and chicken, they serve smoked duck breast, ostrich, homemade soups and outstanding pastries; along with what the L.A. Times has called the “best” French Fries in Southern California. Open daily except major holidays. [D] $$ (FB). 406 E. Highway 246, Buelton 805-688-0676 Restaurant Marcella. At Fess Parker’s Wine Country Inn, Chef Ron Stewart’s dedication to using the finest and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 Grand Ave., Los Olivos, (805) 688-7788 Willows at the Chumash Casino. Featuring a distinctive menu of prime steaks and seafood served in an elegantly appointed setting. [D] $$$ (FB). 3400 E. Highway 246, Santa Ynez, 805-686-0855. w w w. f o o d – h o m e . c o m
Any 5 ITEMS of clothing cleaned for
39
$
95
With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Coupon valid from 11/16/2012 to 12/31/2012 • Present coupon when dropping off garments
(Additional items cleaned at $8.00 each, pleats 15¢ extra per pleat)
3
$
F&H
F&H
Off Any Dress or Coat
LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON per customer per month. Not valid with other offers Expires 12/31/2012 • Present coupon when dropping off garments
F&H
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bouchon santa barbara
Private Dining in the
Cork Room
for up to 20 people
Venues & Private Dining Condor Cruises Party and dinner cruises aboard the Condor Express— a high speed catamaran that is perfect for corporate events, family outings, wedding, or fund raisers— either on the coast or at the islands. The vessel is certified for up to 149 passengers, but is also perfect for smaller groups that want the amenities that only a vessel this size can provide. SEA Landing, 301 Cabrillo Blvd., Santa Barbara (805) 882-0088, condorcruises.com Cork Room at Bouchon The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria St., 805-703-1160, bouchonsantabarbara.com
9 west victoria street • 805.730.1160 9santa west victoria barbara,street ca 93101 www.bouchonsantabarbara.com 805.730.1160 info@bouchonsantabarbara.com bouchonsantabarbara.com
E E R F DELIVERY
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Cucina Room at Olio e Limone The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusivity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805-899-2699, olioelimone.com Events by Stella Mare’s Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typifying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-
scale events. 3302 McCaw Avenue, Santa Barbara, (805) 969-3415, stellamares.com Louie’s at the Upham Hotel Louie’s features two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest available produce and local wines. The setting is inside the historic Upham Hotel which offers state of the art audio visual equipment for all levels of social and corporate presentations. For more information call 805-963-7003 or visit www.louiessb.com. Opal Restaurant and Bar Opal Restaurant and Bar can accommodate in-house parties from 10-120, and we have extensive experience in serving corporate functions, birthdays, wedding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts. Whether it is an on-site banquet or off-site catering, our highly effective system of service enables us to handle all events from the most casual birthday bash to the most exacting and formal affair, with a smooth and flawless style that anticipates every situation and creates a great experience for you and your guests. 1325 State Street, Santa Barbara, (805) 966-9676, opalrestaurantandbar.com Roosterfish Room at Seagrass The Roosterfish Room is designed to provide a memorable private restaurant experience. Comfortably accommodating up to 22 guests this room offers it’s own private heating, air conditioning and music controls, providing guests with the ultimate in comfort. A streamlined version of the Seagrass dinner menu is exceptional, and gives a restaurant-quality experience in a private environment. 30 East Ortega St., 805-963-1012, www. seagrassrestaurant.com
Catering Pure Joy Catering, Inc. Pure Joy offers full service catering for the Santa Barbara Tri-County Areas. Flawless event planning, friendly service and unbelievably delicious handmade fare— Pure Joy will bring your vision to life. 111 East Haley Street, Santa Barbara, (805) 963-5766, purejoycatering.com
, it out of the office If you can’t make(*10 sandwich minimum) we’ll come to you!
Just look at our menu at threepickles.com then call in your order to 965-1015
Great Deli! 126 E. Canon Perdido St. (805) 965-1015 420 S. Fairview Ave, Goleta 964-4585 Open Mon–Fri, 11 to 3 72
food & home
PRIVATE DINING in the Roosterfish Room for up to 20 guests www.seagrassrestaurant.com info@seagrassrestaurant.com 30 East ortega street • santa Barbara • 805.963.1012
CoAsTAl CuIsINE w w w. f o o d – h o m e . c o m
T ILE AND S TONE S HOWROOMS Santa Barbara . Santa Maria . Monterey
Catch a Wave
Helping the environment one tile at a time
Ask about our Recycled Glass, Ceramics & “Green” Products
M AIN SHOWROOM 619 Olive Street (between Cota & Ortega) 805.564.1868
O UTLE T 406 E . Haley Street (on the corner of
Laguna)
SLABS, STONE & TILE IN STOCK 805.966.7454 M-F 9:00 - 5:00 SAT 9:00 - 2:00 www.tilecodist.com
For more information on beautiful Coastal Douglas Fir, Mahogany and FSC certified windows and doo from Loewen contact: For more information on beautiful Coastal Douglas Fir, Mahogany and FSC certified windows and doors
For more information on beautiful Coastal Douglas Fir, Mahogany and FSC certified windows and doors from Loewen contact: from Loewen contact: PORTOFINO LOEWEN WINDOW CENTER OF SANTA BARBARA
Portofino Fine Doors & Windows PORTOFINOLoewen LOEWEN Dealer WINDOW CENTER SANTA BARBARA Exclusive of SantaOF Barbara PORTOFINO LOEWEN WINDOW CENTER OF SANTA BARBARA
322 East Cota Street, Santa Barbara, CA 93101
East CotaSanta Street, SantaCA Barbara, 322 East322 Cota Street, Barbara, 93101 CA 93101
P.P.805.966.4263 Santa Barabara • Monterey • San 805.966.4263 Santa • San Francisco P. 805.966.4263 Santa Barabara •Barabara Monterey• •Monterey San Francisco
Francisco
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Discover the world’s most inspiring windows and doors at www.loewen.com
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Design. Create. Inspire.