Food & Home Magazine - Spring 2016

food&home S A N T A

B A R B A R A

Hope Ranch Mussels with sweet corn and chile vinaigrette from Downey’s.

Photo by Shelly Vinson

Spring Fare

SB’S FINEST FROM FARM TO TABLE

PLUS BISTRO PETIT VALENTIEN CHEF JOHN DOWNEY DESIGNING WOMEN ON CVR KITCHEN SPACES DINING GUIDE AND MORE!

Congratulations to Terry Ryken for Joining Compass!

1 Compass is excited to announce that Terry Ryken has joined Compass in Montecito! Terry has made his career as a Santa Barbara real estate broker serving the Montecito, Hope Ranch, Santa Barbara and Santa Ynez Valley, and built his reputation on his genuine enthusiasm to meet his clients needs.

Terry’s commitment to go above and beyond his clients expectations and bring A Positive Approach to reaching client’s goals, makes him the perfect addition to the team!

ABOUT COMPASS Launched in 2013, Compass is a technology-driven real estate platform with offices in New York City, the Hamptons, Miami, Boston, Los Angeles, and Washington, DC. Compass provides comprehensive brokerage services, combining exceptional agents with best-inclass technology to make the process of buying, selling, or renting a home intelligent and seamless.

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Terry Ryken | 805.896.6977 TerryRyken.com | terry.ryken@compass.com compass.com

805.253.7700

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Compass is a licensed real estate broker (01991628) in the State of California and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdraw without notice. To reach the Compass main office call 310.230.5478

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O N T H E COV E R

DESIGNER PROFILE

Spring Fare 16 local kitchen favorites favorites . . . . . . . . . . . 38

Designing Women of Coast Village Road It Takes A Village to Decorate The Town . . . . . . . 57

D E PA R T M E N T S Firsts: Petit Valentien . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dargan’s billiards, bites, and beer . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sweet Wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Grilled Cheese at C’est Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Kanaloa’s Fish Tacos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Home Cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Meet John Downey . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Home Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cutting Edge at Mission Audio . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Spaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Trends for the Tub Room . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Rethinking Deck Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Garden Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dining Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Editorial Correction: The article on Dianna Bottoms in the winter issue of Food & Home refers to her as the former wife of sculptor

Bud Bottoms. She is actually the former wife of actor Joseph Bottoms. Food & Home regrets any confusion this may have caused.-FH

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FOOD & HOME

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Locally owned since 1980

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S I N C E 198 2

Publisher & President

“We found Downey’s, hands down, to be the best bet in town. This small, serene restaurant offers meticulous and artful cooking... ”

Philip Kirkwood phil@food-home.com

—FOOD AND WINE MAGAZINE

Contributors

Raymond Bloom Angela Borda Kim Carmel Lisa Cullen Jacquelyn De Longe Bryan Henson Lynette La Mere Julia McHugh Alden Miller Leslie A. Westbrook

EXAMPLES FROM OUR DAILY CHANGING MENU

Seared Ahi

with Fresh Mango-Cucumber Salsa

Downey’s Smoked Black Cod with Avocado, Chiles, Lime & Cilantro

Mary’s Farm Duck

with Cabernet Sauce, Baby Turnips, Scallions & Exotic Grains

Natural Angus Filet Mignon with Wild Mushrooms & Celeriac

2013

Photography

28 POINTS FOOD 27 POINTS SERVICE

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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 © 2016. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, 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.

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FIRSTS Chef Robert Dixon (right) with sous-chef Nate Van Etten

Bistro dining at its very best

Photos by Joshua Curry

N

estled in the historic La Arcada shopping center off Santa Barbara’s State Street is the traditional French restaurant, Petit Valentien. This bistro-style eatery features a lofty indoor dining room with high-backed wooden booths, marble topped tables, and a well-stocked wine bar, featuring a strong selection of California and French wines. The front patio is perfect place to sit back, sip a glass of Point & Line 2014 Sauvignon blanc and watch shoppers stroll down the brick alley.

Petit Valentien is a family run restaurant favored by locals and tourist alike for their easy-going setting, comfortable price points, and international flavors. Taking advantage of local ingredients, their limited menu features small plates, salads, and entreés that cycle with the seasons. Owner Robert Dixon, a New York transplant trained at the French Culinary Institute with over thirty years restaurant experience, opened this West Coast eatery in

2008 with his business partner and wife, Serkaddis Alemu and together they have created a dining experience of modern classic selections that are sure to please.

“We get a great word of mouth response from our regular customers,” says General Manager and sous-chef Nate Van Etten.

“We shop for the best in-season ingredients every day and make it happen from there.” Van Etten has been personally trained by Dixon since 2008 when the restaurant opened and says it’s been the best on the job experience he’s ever had. One of Van Etten’s lunch favorites is the Kale Caesar Salad with shaved almonds, served warm with either Scottish Salmon or boneless chicken thigh. If you’re not going back to work, pair with house favorite Jaffurs Viognier.

For dinner, begin your salad course with bright spinach leaves, crisp sweet apples and toasted walnuts tossed with in a butter(continued)

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FIRSTS

Located downtown at 1114 State St. in La Arcada Mall. Dinner reservations are suggested. 805-966-0222.

Dargan’s Irish Pub

Photos by Joshua Curry

milk dill dressing or try the haricots verts salad with tomatoes, shallots and tangy sherry Dijon vinaigrette. Follow up with a choice of small plates, all of which are surprisingly light. The crostini of seasonal mushrooms is an earthy delight, and the smokey Norwegian salmon with endive and citrus vinaigrette blends distinct flavors. And for a larger appetite, the entrée of Pan Seared Duck breast with blood plum sauce is the perfect balance of texture and flavor with crispy skin, succulent meat, quinoa tabouli, a sweet drizzling of plum sauce, topped with fresh plum slices and basil leaves.

A surprising find at this French inspired restaurant is their special second Ethiopian menu available only on weekends.

Showcasing Alemu’s heritage, the authentic Ethiopian dishes are a full-flavored bold comparison to Dixon’s French cuisine. Taught by her mother, who learned from her own mother and so on as long as anyone can remember, Alemu’s recipes are centuries old and carry with them the flavor of another world.

Served family style, these Ethiopian dishes easily compliment one another.

The Ayib Begomen, a homemade cottage cheese and collard green, pairs nicely with Dinich Wa’t, a gold potato dish with spicy pepper sauce and the Ye’Misir Sambossa, seasoned lentils wrapped in crisp pastry dough, is a delicious flavorful crunch. Predominantly vegetarian, the cuisine does offer a few select meat options, such as, Ye’siga T’ibs, sautéd beef with onions, jalapeño and rosemary and Ye’beg Alicha, free range lamb with turmeric sauce and a side of Ingera, a spongy bread served as the “utensil”, accompanies all plates. — Jacquelyn De Longe

billiards, bites, and beer

T

he gentleman plants his left hand on the smooth green felt, creating a bridge for his wooden cue. The blue, chalky tip of the cue meets the white ball, and with a click clack sound, the other colorful balls disperse. The game is on!

The scene reminds me of a famous line from the 1961 film, “The Hustler,” when Fast Eddie tells Minnesota Fats, “I’m the best you ever seen, Fats. I’m the best there is.”

In the spacious back room of Dargan’s, I observe the intricate swirls of handcrafted wood on the corners of the four pool tables. I look toward the ceiling to see celebrated Irish author’s names like James Joyce 1882-1941 and George Bernard Shaw 1856-1950.

I have the opportunity to meet the founder and sole proprietor Paul Dargan who shares, “The whole pub is cozy, and the pool lounge is a cozy environment with its own bar and juke box. It makes for a fun and exciting night for everyone here.”

Something I learn that’s appealing is the relatively low cost to go out and play a game of pool. It’s $10 per hour, but if you catch a game during happy hour, it’s half price. Dargan has kept the same pricing for 14 years.

There are no billiard leagues at Dargan’s, too competitive…however there is a tournament for beginners, every three months. “The pool scene is less competitive and more social,” explains Paul. “Playing pool is thirsty work. People like to enjoy a cold pint during the game.” He suggested Guinness, Smithwicks or local crafts like 805.

Other than having a great time, there are a couple of rules Paul would like patrons to observe “The floors tell the tale of balls that have cracked the tile, so try to keep your balls on the table. Also, don’t tear the felt.” Every six months the high quality felt is replaced to keep the pool tables pristine.

After billiards, Dargan’s satisfies a growling stomach. The hearty steak and Guinness pie is filled with tender steak pieces, carrots, peas, celery, onions, potatoes, and petite mushrooms all coated in a Guinness sauce, and baked in the oven with a flaky top crust. It is a cozy dish for a cooler evening. Exclusive to Dargan’s is their Irish breakfast, including mushrooms, beans, eggs, homemade soda bread, potato, imported Irish bacon, and tomatoes because hey, sometimes it’s just downright fun to have breakfast for dinner. Feeling lucky? Top off the evening with a slice of the decadent mud pie, and even a wee bit of Irish whiskey.—By Julie Bifano. Photos by Joshua Curry.

Dargan’s is open daily from 11am to 2am. 18 East Ortega 805-568-0702

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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

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)

26 Decor 21 Service 25 Cost $47 Food

Wine & Beer

Casual Dress

(805) 963-7003

Visa, MC, Amex Accepted

www.louiessb.com

FIRSTS

Sweet Wines Abandoned, overlooked and dismissed without cause, Part One

Summerland Winery 2014 GRENACHE ROSE In the “land of perpetual summer,” this Grenache Rosé is good all year round. With strawberries, cherry kirsch and a touch of mint on the palette, you will enjoy this wine just as much with food as with your toes in the sand.

By Bob Wesley

T

he running joke in the tasting group I’ve been a part of for the last dozen years is that when we take a vote to decide on the “wine of the night,” we have to exclude the dessert wines. That’s because they typically overshadow a majority of the often world class reds and whites that we sample on any given evening. And, no, we’re not all sugar fiends easily seduced by obvious confectionary attributes.

The finest sweet wines that we’ve tasted over the years have offered gasp-inducing hedonism and complexity, weakening the knees of even those of us who’ve had them replaced. (The group has been around for a long time…)

Oddly enough, though, these wines are often overlooked by the typical wine consumer, who has perhaps been indoctrinated into thinking that “sweetness = cheapness.” Try explaining that to the owners of Chateau d’Yquem, arguably the most famous golden nectar on the planet and one that sells for about $400 per half bottle in a great vintage…fungus has been very, very good to them. (More on that below…)

Speaking of first-rate French Sauternes, if you’ve had the pleasure of tasting one, you’ll have encountered prodigious, laser-like aromas of honey, wet rock, white linen and an endless, thought-inducing panoply of mango, pineapple, apricots and peaches, all gliding in sinful fashion across your astonished palate with tender viscosity and a tear-inducing, endless finish.

And don’t discount the sugar-laden wonders from down under: the Australian wine industry was essentially founded and based on sweet, fortified wines for most of its history, and the tradition continues with astonishing tawny ports and ancient Muscats that have been sequestered in intentionally forgotten barrels for decades, turning amber in color and notoriously complex with age.

The single most complicated wine I’ve ever tasted was the Campbell’s Merchant Prince Muscat: I tried it at the tail end of a wine trip through Oz after a long lunch at a restaurant in Melbourne.

Our host ordered chose it from the list and upon tasting it, I became an instant acolyte and analyst, savoring and scrutinizing at the same time. How do I begin to describe it? Think of layers unfold-

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ing with orange marmalade, brown sugar, fruit cake, hazelnuts, coffee, toffee, vanilla, caramel, figs and even cocoa.

It was a mindblower of inconceivable lavishness, and I stumbled off into the afternoon with a new reference point for greatness.

There are multiple ways to create dessert wines, but obviously the main idea is to keep the sugar level high. The most often used methods are: 1)-letting the grapes develop beneficial rot (as in Sauternes) which shrivels the grapes, reduces water content, and concentrates and adds flavors in a honeyed vein 2)-minimize water content by freezing or drying the grapes, thus increasing sugar levels and capturing the fruit characteristics in golden, prismatic focus 3)-stopping fermentation with brandy (a critical step in Port production) and thus boost the alcohol while maintaining sweetness 4)-Use step three and then let the liquid sit for decades to oxidize until it emerges with the hue and density of molasses Many in our tasting group start making mooing sounds as soon as an exceptional “stickie” hits the palate, because they’re eager to voice their overwhelming approval but don’t want to swallow anytime soon. Nearby tables at the restaurants we frequent often think we’ve turned into a pack of inebriated Holsteins, but we don’t care: you can’t get embarrassed when enjoying something so exquisite.

Sauternes and Aussie Muscats will pair magnificently with New York style cheesecake, flan, pear tarts, coconut blizzard cake, walnut cookies, hazelnut torte, amaretto biscotti, Dairy Queen banana splits, fig crème brûlée, frozen Heath bars and my Auntie Rose’s lemon meringue pie. The last item is no longer available as my aunt is retired from baking, but the memory of her crust-and-citrus craftsmanship is stamped forever in my tasting nodules.

Dessert wines deserve greater attention among the members of the ever-growing wine drinking public. These ambrosias are so tempting that they may promote immorality, so stop by and ask us about our favorites before they get condemned and banned by some indignant coalition. w w w. f o o d – h o m e . c o m

Olio e Limone Ristorante/Olio Crudo Bar and Gary Moss Photography

photos: Kevin Steele / kevsteele.com

now open in westlake village!

OLIOCUCINA.COM

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| 805.899.2699

Q U I C K E AT S

Fish tacos with heart and soul

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Grilled Cheese!

Elevated to an art

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any of us have suspected this for years, but a recent scientific study has actually proven it: cheese is addictive! This is no surprise to Kathryn and Michael Graham, the duo behind C’est Cheese. In this combination cheese shop and café, you can buy homemade jams, meats from their salumi case, and carefully curated cheeses.

Then you can order lunch in the café and sit down to a glass of wine and the house specialty: grilled cheese.

Kathryn and Michael began C’est Cheese with the goal of “taking away the intimidation surrounding gourmet cheese.” And what better way to do that than the humble grilled cheese sandwich? Long before they even opened the café, loyal customers of their cheese shop begged them to make grilled cheese sandwiches. And so began the quest for the perfect cheese blend: a sharp, aged Canadian white cheddar mixed with Swiss Scharfe Maxx (think nutty gruyere), and finished with stretchy mozzarella. The result is a silky, lux mouth feel that delivers both comfort and European sophistication.

All of their sandwiches begin on homemade pain de mie, a square, white loaf of bread that is sliced thin and grilled to a golden crunch. After that, you just have your pick of flavors. Aged goat milk Gouda with the snap of roasted jalapenos? Or perhaps Tuscan sheep and cow’s milk cheese with white Alba truffles? If nothing else, take part in their daily breakfast grilled cheese. The vegetables shift with the seasons, as most of their produce comes from local farms, but the idea of the breakfast sandwich remains the same: the signature cheese blend, perhaps with sweet and tangy tomato marmalade, a layer of peppery arugula, and then, sitting atop that, a poached egg. It is decadence upon decadence as the egg yolk spills down over the melted cheese. –By Angela Borda

andee and Donald Disraeli began Kanaloa Seafood thirty years ago with the philosophy that you should “leave the world a better place than how you found it.” With degrees in coastal ecology and oceanography, they developed relationships with ecologically responsible fishing companies, and as a result are the first in the North American seafood industry to gain ISO 14001 certification. Kanaloa not only provides fish to restaurants all over the world, they also serve some of Santa Barbara’s most outstanding fish tacos. Passionate about food and locally trained, Chef Nathan Simandle has developed a trifecta of fusion tacos that keep Kanaloa packed with regulars. Start with their Pacific Hawaiian swordfish taco, containing cubes of toothy fish coddled in smoky roasted onions and poblanos, topped with shredded cabbage and a tomato-onion salsa. From there, try the light and sweet swai, deep-fried in crispy beer batter, with sriracha aioli and tiny little jewels of pineapple. But save your appetite for what friendly manager Marie Evans describes as the customer favorite: the Korean taco, known to fans as “the kimchi taco.” Campbell River salmon is grilled to perfection, with a brazen, sour base of kimchi aioli, and the clean crunch of slaw. From sweet to sour, from savory to hot, every taste bud is energized, and you will “fall in love with it once you try it.” Driven by creativity and the mission to take world-class fish to a new level, Chef Nathan oversees a crew that produces heavenly soft tortillas, meticulously prepared salsas, and fish tacos with a lot of heart and soul!

Kanaloa Seafood is located on 715 Chapala St. and can be reached at (805) 966-5159 or www.kanaloaseafood.com.

C’est Cheese is located on 825 Santa Barbara Street, and is open 7 days a week. Call for hours. www.cestcheese.com. 805-965-0318.

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Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com

HOME COOKING

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FARMERS MARKET SPINACH SALAD TOSSED IN HONEY MUSTARD DRESSING

Equally good as an entrée or appetizer, this gorgeous baby spinach salad works like a charm every time.

And paired with the sweet fruitiness of a Grenache Rosé, it makes for a special weeknight or weekend affair! Serves 4, Prep Time: 15 minutes, Cook Time: 0 minutes

Ingredients: 4 cups fresh baby spinach leaves ½ cup of blackberries ½ cup of raspberries ½ cup radicchio, finely chopped 2 stalks of green onion, diced 1 handful of microgreens or sprouts ½ cup Chinese broccoli (with flowers) ½ cup of raw chickpea sprouts, pea sprouts or pistachio nuts Mint leaves (optional)

Honey Mustard Dressing: ¼ cup white wine vinegar 1 Tablespoon Dijon mustard 1 teaspoon raw honey ¾ cup extra-virgin olive oil Pinch of salt and pepper

In a small bowl whisk together white wine vinegar, Dijon mustard, honey, olive oil and a pinch of salt and pepper. Set the dressing aside.

In a large bowl toss together baby spinach leaves, radicchio, green onion slices and Chinese broccoli.

Set out 4 plates and divide evenly. Sprinkle evenly on top of each salad the raw garbanzo bean sprouts and pea sprouts, microgreens and berries. Drizzle with the honey mustard dressing and garnish with mint leaves.

—Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com

Southampton by Wood-Mode.

PAN SEARED ALASKAN KING SALMON

Ingredients: Serves 6

The Salmon Six 7 oz. Wild Alaskan King Salmon filets, cut lengthwise 1/2 inch in thickness. You can request that the market do this for you when you place your order from their website at www.sbfish.com 1/4 cup olive oil

Southampton by Wood-Mode.

The Crust 1/2 cup pistachios, shelled 1/4 cup almonds, blanched & sliced 1 tsp. Madras curry 2 Tbsp. finely chopped chives 1 Tbsp. black sesame seeds 1 Tbsp. white sesame seeds

Fo

Showroom locations: 1717 State Street 1717 State Street Santa Barbara, CA 93101 3630 805.682.4003 Santa Y For your home. For your life.

Santa Barbara, CA 93101 For our environment. www.thekitchencosb.com Place pistachios, almonds, curry, chives and sesame 805.682.4003 805.68 seeds in food processor. Mix for 20 seconds.

Showroom locations: 3630 Sagunto Street www.thekitchencosb.co 1717 State Street ©2008 Wood-Mode, Inc.

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Santa Barbara, CA 93101

Santa Ynez, CA 93460

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Remove and set aside. Place pistachio mixture on cookie sheet. Dredge salmon filets, covering both sides. Pour olive oil into hot iron skillet.

Sear both sides of salmon until golden brown, approx 1 minute per side. Salmon should be cooked medium rare. Do not overcook or fish will be dry.

Avocado Butter 1/2 cup butter, softened 3/4 cup ripe avocado 2 Tbsp. chopped fresh cilantro 2 cloves garlic, minced 1 lime juiced To taste sea salt and freshly ground black pepper Dash Tabasco Whip butter in small mixing bowl until soft and creamy. Blend in avocado, cilantro, and garlic.

Beat in lime juice, salt, pepper & Tabasco. Set aside at room temperature.

The Vinaigrette 1/4 cup Brown Sugar 1/4 cup Egg Yolk 1/3 cup Red Wine Vinegar 1 oz. Cumin 1 cup Water 2 bunches Cilantro 1 cup Olive Oil Salt and Pepper to taste w w w. f o o d – h o m e . c o m

Place all the above ingredients in a blender except for the olive oil. Slowly add the olive oil until it is smooth and emulsifies.

BOUCHON’S PAN ROASTED LOCAL CORVINA

On Braised Salsify, Savoy Cabbage, and Rock Shrimp with Meyer Lemon Buerre Blanc The Salsify: 2ea. Salsify 3 tbl. Butter 1 cup Chicken Stock 1 tbl. Salt Peel salsify and add to a small pot with chicken stock, butter and salt. Slowly bring the salsify and butter to a boil. Keep the flame on low until the stock simmers. Remove from stock and let cool. Once cool at as desired.

The Sauce: 1/4 cup Butter (diced small) 1 Shallot 1 Garlic 1 cup White Wine 1 Meyer Lemon Slice shallot and garlic then sweat lightly in butter until both are translucent. Add white wine and reduce until nearly dry. Remove pot from heat and adjust flame to lowest possible flame.

Add 1 tbl. of butter to wine whisking constantly. (continued on page 31) FOOD & HOME

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Take home sea treats

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f you’re in the grab and go mood, here are some great take home ideas from Santa Barbara Fish Market. Depending on the season, and your appetite, they can make for a quick snack or a complete meal.

AHI POKE

The core ingredient here is sashimi grade ahi tuna, combined with fresh ogo seaweed (locally farmed by The Abalone Farm), wakami seaweed, sesame oil, fresh chopped green onions, soy sauce, red pepper flakes, and sesame oil. The fish is gently mixed together with and then topped with toasted sesame seeds. “We make our poke fresh every few hours to ensure it is as fresh and tasty as can be,” says owner, Brian Colgate.

CEVICHE

If you choose the poke as your take home dish, try pairing it with some homemade spicy garlic fries…like these Ingredients 3 cloves garlic, finely minced 2 Tablespoons Avocado oil (this light-tasting oil is not only high in monounsaturat ed fats, but can withstand high-heat cooking. Besides, the flavors of avocado and tuna are a great pair!)

3 large Idaho baking spuds, 12 ounces each 1/2 teaspoon salt 1 tablespoon finely chopped fresh parsley leaves Teaspoon cayenne pepper

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Preheat the oven to 450° F. Sautee the oil and garlic in a saucepan over medium heat for two minutes. Separate the garlic from the oil with a mesh strainer.

Set both garlic and oil aside.

After cutting the spuds into 1/4-inch sticks, toss them in a large bowl with the oil and salt using your hands. Assemble in a single, even layer on a coated baking sheet and bake for 30 minutes, or until crisp and golden in color.

Remove potatoes from the tray with tongs. Toss with parsley, Cayenne pepper, reserved garlic, and additional salt, to taste.

Serve family style with the poke, ceviche and urchin.

Photo by Joshua Curry

Made fresh on site daily with white fish and sometimes shrimp, the ceviche is a true house favorite. The key ingredient is fresh fish, which, depending on the season can be local halibut, local white sea bass, or local or pacific snapper. The fish are cut into pieces ranging from 1/4” to 1/2” cubes, and then marinated in fresh lemon juice for 3 to12 hours depending on the type of fish and the size of the cubes. “We always chop the vegetables fresh on site after the fish has been marinated in lemon juice and is ready to eat,” says Colgate. “We use tomato, cucumber, red onion, bell pepper, cilantro, chill flakes, salt and pepper as standard baseline ingredients. We try and keep it simple and let the flavor of the fresh fish be the main focus!”

SEA URCHIN The Market offers only locally harvested, Santa Barbara Sea Urchin. Because of its unique warm and cold swirling currents, the waters in the Santa Barbara Channel are known as one of the best regions in the world for sea urchin, which are hand harvested and delivered to the Market by commercial divers. Sea urchin is great raw by itself, or as a spread on toast or vegetables, or in pasta. The hard part, which the Market has so elegantly done for you, is getting past the spike like spines. Delicious!

For more info call SBFM at 805-965-9564.

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HOME COOKING Once butter is emulsified into the wine/shallot mixture set the pot back on low flame, then add the rest of butter whisking until fully emulsified. Add the juice of meyer lemon & salt to taste.

Strain into small container keeping it warm (not hot!)

The Fish: Corvina (Skin On) Grapeseed Oil Preheat oven to 450˚ F Heat enough oil to coat the bottom of a cast iron pan. Season fish with salt and pepper with both sides. When the oil begins to smoke add the fish skin side down. After a couple seconds, reduce heat to medium high until there is slight color on the fish where it meets the pan. Put entire pan in the oven. After 5 minutes, check fish (it should look slightly opaque and pink).

Flip fish over so the flesh side is now in the pan. Let it sit one minute in pan.

Accoutrements: 10 ea. Rock Shrimp 1 tbl. Butter 1 1/2 cup shredded Savoy Cabbage 1 1/2 cup Salsify Heat a heavy bottom pan over high heat. Add grapeseed oil to the pan. When the oil starts to smoke, add salsify to the pan with rock shrimp. Reduce heat to medium and let caramelize about 1 minute. Add savoy cabbage to pan with the butter and 2oz. of chicken stock or water. Toss to evenly cook the cabbage, and let liquid reduce down. Transfer to a bowl with a slotted spoon.

Place Corvina on top of cabbage/salsify mix. Spoon sauce around the outside.

PURE JOY CAPRESE

(6-8 servings) Properly pronounced caaprays-zay, the Caprese is a deceivingly simple dish that’s all about the integrity of the components. This dish originated in the island of Capri, I admit I have strayed a bit from its pure simplicity w w w. f o o d – h o m e . c o m

but it’s a delicious deviation. I like to reduce my own balsamic vinegar to take the edge off and give it a bit of body so it sits thicker on the salad instead of pooling on the plate. Toasted walnuts give it a nice crunch too. Heirloom tomatoes are key and can be the green striped zebra, the sweet orange ones, the odd shaped darker red ones or the endless variety we are so fortunate to have on display throughout the summer and fall here in Santa Barbara.

4 lb. local heirloom tomatoes (DO NOT REFRIGERATE) 2 lb. fresh mozzarella 2 bunch fresh basil or wild arugula 1/3 cup extra virgin olive oil Maldon flake salt & freshly ground pepper Optional garnish: Balsamic vinegar (boil; reduce by half to thicken) Handful of toasted pine nuts Quarter inch slice the tomatoes and cheese. Arrange with the cleaned basil or arugula & drizzle with the best olive oil you have, dot with reduced balsamic, maldon salt & pepper.

Finish with the pine nuts if you like.

SCARLETT BEGONIA’S BRASADELLA BISCOTTI

Not a traditional biscotti, as it is not baked twice. Wonderful cake texture with the dryness of a biscotti, perfect with espresso.

14 ounces AP Flour 1 Tablespoon Baking Powder 6 ounces Butter 7 ounces Sugar 2 Eggs ¼ cup Milk 1 Tablespoon Lemon Zest 1 teaspoon Almond Extract 1 teaspoon Anise Extract

Cream butter and sugar; add eggs one at a time. Add milk, lemon zest and extracts. Add dry ingredients.

Place dough on floured board, knead until firm, and roll into a log. Shape log into an s on the half sheet. Score with a knife down the center of

the dough, sprinkle with sugar.

Bake at 350° for 30 minutes.

SICILIAN STYLE STEAMED BLACK MUSSELS

(Serves: 7) Prep: 15 minutes Cook: 30 minutes 5 lbs Live Black Mussels 2 cups Chardonnay Wine (if you drink wine, use the wine you will serve with dinner) 5-6 Roma Tomatoes (fairly firm) Roughly chopped 1/2 cup White onion Diced 1 1/2 sticks Sweet butter 4-5 cloves Fresh garlic smashed & chopped 2 tbls olive oil 1/4 cup Fresh basil (fine chop) 1/4 cup Fresh Italian Parsley (fine chop) 1 tsp Sea salt 1/2 tsp Fresh Cracked Black Pepper 1/4 tsp Ground cayenne pepper 1/4 tsp Crushed Chili Flakes 1/4 tsp Dry oregano 1-2 loaf Fresh Baked Crusty Bread First scrub and de-beard the mussels under cold running water (discard any mussels that have stayed open during this process, as they are most likely dead).

In a large stock pot heat the olive oil and the butter over a medium-high heat until the butter is melted and the two have mixed together. Add in the onions and sweat them for about 5 minutes Turn down the heat to medium; add in the salt, chili flakes, black pepper, cayenne pepper, oregano and garlic Sauté for about 2-3 minutes then add in the chopped Roma tomatoes. Cook these down for about 5 minutes and add in the wine. Mix this all together for 5 minutes and then add in the mussels.

Stir the mussels as good as you can and then cover the pot. The mussels will create a FOOD & HOME

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simple and delicious food made daily from scratch

lot of liquid which will bring the sauce together. Let the mussels steam for about 5 minutes; then carefully remove the lid and stir the mussels; replace the lid and steam for another 5 minutes The mussels should be opening by now; check to see how they are doing and give them another stir; replace the lid and finish steaming for about 5 more minutes. Carefully remove the lid and stir in the Italian Parsley and basil Serve these up in a large bowl (with the liquid broth) discard any mussels that did not open during the cooking Most important thing is serve these with a fresh baked crusty bread so you can sop up the broth.

(Trust me you’ll want to drink the broth.) —Recipe is courtesy of Whole Foods Market, 3761 State St. 805837-6959.

LEMON FILLED LAVENDER CUPCAKES

1295 Coast Village Road 805.969.3392 montecitocafe.com Open 7 days a week 11:30–2:30 Lunch & 5:30–10:00 Dinner

enjoy our family recipes and friendly service

1 cup all purpose flour 1.5 tsp baking powder 1/4 tsp salt 1/2 cup granulated sugar 1/4 teaspoon dried lavender flowers 1/2 cup butter, at room temperature 2 eggs 2 tablespoons milk 1/4 cup lemon curd 1 stick butter, room temperature 8 oz cream cheese, room temperature 1.5 teaspoons lavender honey* 3 cups confectioners’ sugar

Preheat the oven to 350°F. Line a muffin pan with paper liners. Whisk together flour, baking powder, and salt. Pulse lavender flowers and sugar in a food processor to combine. Beat lavender sugar and butter together until pale and fluffy. Beat the eggs into the butter mixture, one at a time, then sift in the flour mixture and fold gently. Stir in the milk, then spoon the mixture into the muffin cups.

Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean.

Cool completely. Use a paring knife or melon baller, remove a “plug” from center of cupcakes. Fill hole with lemon curd. Beat butter, cream cheese, and honey together until combined. Beat in sugar until stiff enough. Frost cupcakes and top with a lavender flower. (*Lavender honey is available at gourmet food stores such as Whole Foods.) —Recipe by Mariana Delio, blogger, YummyMummyKitchen.com

BALSAMIC STRAWBERRY & GOAT CHEESE TOASTS (Serves 4-6)

1311 State Street 805.962.1311 janerestaurantsb.com

Open Mon–Sat 11:30 - 2:30 Lunch & 5:30–10:00 Dinner (closed Sunday) 32

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1 baguette, sliced on the diagonal and toasted 4 oz goat cheese at room temperature 1 pint/basket fresh strawberries, diced 2 tablespoons good quality aged balsamic vinegar 1/4 cup fresh basil leaves, chopped

In a medium bowl, stir strawberries with balsamic and basil. Spread goat cheese over bread slices and top with strawberry mixture. w w w. f o o d – h o m e . c o m

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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IN THE KITCHEN

Meet John Downey Family, memories and food – the making of a chef and the road taken (after a few forks)

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By Leslie A. Westbrook

ohn Downey has been a fixture on the Santa Barbara culinary scene since 1979. Long before “farm-totable” became popular, the Englishman has been true to simple culinary roots. Downey’s restaurant has received the top Santa Barbara restaurant ratings (“extraordinary to perfection”) from Zagat consecutively for more than a quarter of a century. He has created his own California-French cuisine, sourcing fresh produce from the Santa Barbara Farmers’ Market with nods to farmers Tom Shepherd, BD and Givens Farms on the menu. On the dinner plate you will find sustainable seafood and naturally raised meats, not to mention several splendid desserts to finish your meal.

Wait staff can help with decisions on comforting dinner entrées such as natural veal noisette with wild mushrooms, marjoram and fettucine, or Mary’s Farm duck with a cabernet sauce. A lovely watercress salad, with endive, roasted hazelnuts

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and strawberries, is a delight. Rest assured that the wine list, curated by wife and business partner Liz Downey is extensive and features many great Santa Barbara and Paso Robles wines by small producers like Graham Tatomer who bottles a lively Riesling. The restaurant consistently receives well-deserved stellar reviews.

“I love the restaurant business,” notes Downey, “It’s a bit like theater: the show must go on at 5:30 and the audience really doesn’t know how much preparation went into it. When somebody tells me, “That’s the ‘best meal I’ve ever had in my life’ then I feel as though I have struck gold!”

It’s been an interesting journey for the amiable Englishman from Farnham, Surrey, UK (pop. 25,000) that has included stints cooking onboard the QE2 and at the World Trade Center, and professional hang gliding, before settling in California.

The 66-year old chef was born and raised in the United Kingdom. Early food memories include his Mum’s gravy-laden meat pies and gathering w w w. f o o d – h o m e . c o m

Chef Downey specialty, Local White Sea Bass with Saffron Lobster Sauce and Roasted Fennel (opposite). Chef John with Philippe de Rothschild in 1982 (top). Spring watercress salad with strawberries. (middle).

Chef John with Julia Child (bottom). Chef John at his storefront celebrating over 30 years at the same location on State Street, Santa Barbara (right).

IN THE KITCHEN

Prosciutto with Shaka Maxon Beans, arugula and balsamic vinegar.

wild mushrooms on cliff-top pastures while vacationing near the little fishing village of Beer in Devon. “My brothers and I would bring them back to camp and my Dad would cook them with bacon for our breakfast,” he recalls.

Sunday dinners with the entire Downey family were also a treat growing up for the young lad. “We always sat down together and enjoyed a feast that usually began at about 2 p.m. Our meal included a roast (alternating lamb, beef, pork), roast potatoes, boiled potatoes, a green veg and Yorkshire pudding, which I didn’t like!” Downey recalls. His family was not wealthy, the “Sunday joint” would generally be one of the cheaper cuts of meat: lamb shoulder, beef brisket (a cheap cut back then), pork shoulder or leg. The rest of the week John’s Mum struggled to make ends meet, so he remembers simple, but nourishing food, often lots of ground beef cooked in gravy with potatoes and canned peas. He still enjoys slow-cooked fatty roasts and stews, but gives canned peas a wide berth!

Downey didn’t step inside a restaurant until he was fifteen years old. “I remember that first meal out to this day. It was shepherd’s pie in a pub near the college where I had just been accepted.

My Dad said this was worthy of a celebration!”

Downey claims there is no magic to what he does in the kitchen. He credits using the best ingredients prepared with integrity. “Every meal that I make I ask myself, can this be made any better? If the answer is yes, then I’ll try harder. It probably helps that I use a lot of butter!”

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A long time hard worker, Downey almost took a different occupational fork in the road. At just twelve years old, he worked after school at a nursery, growing everything from cut flowers to bedding plants to hothouse tomatoes. “I loved that job and stayed on all through college until I graduated at the tender age of eighteen. My boss really wanted me to stay on, and I was very tempted, but cooking called.”

Downey followed his older brother Mike, who has just recently retired. John considers his brother his hero, and followed Mike’s cooking career footsteps. Chef John credits his college chef instructor, Walter Thomas, as the greatest influence on his chosen profession. “Tommy taught me a respect for ingredients and integrity in their preparation. Everything had to done ‘right.’ My father would also say that if you had to wonder if something was good enough, then it wasn’t.

Says, John, “From the age of about ten, I wanted to follow directly in my brother’s footsteps,” so he attended the same college, had some of the same teachers and eventually worked for the same shipping company, Cunard Lines, cooking aboard the Queen Elizabeth and later the QE2.

During college summer breaks, Downey worked on a small commercial fishing boat, but returned to cooking once again. Fed up with cooking, he took a turn at the hang-gliding business in upstate New York.

“I couldn’t believe what a great job I had! That all came to a grinding halt when I had one too many crash landings and finally accepted the

fact that you need two good eyes to facilitate good depth perception for better landings!” (A firework accident at age twelve left John with a damaged eye.)

When that twist in the road didn’t work out, the Englishman found himself once again, in 1972, back into the kitchen, this time, at the World Trade Center in NewYork. The focus was on good quality American food and the late, great James Beard was his consulting boss.

“That’s when my passion for good food was ignited. Not frou-frou or trendy. Just good.” So good that he moved west in 1978, following his nose toward California’s bountiful fresh food movement and the birth of “California cuisine”.

At home, John and his family hark back to his simple roots. Meat or fish, fresh veggies (sometimes from their garden) and starch make up the menu. “Despite our difficult work schedules, we have always made sure to cook ‘real’ food for our kids,” John added.

“I’m grateful for the good living that my work has given me over the years,” Chef Downey concluded, “We haven’t made a fortune at Downey’s, but we have enjoyed a good living and have been able to raise and educate our children well. My wife Liz works tirelessly for our business and I’m grateful to her for that. I often get more attention, but it really is a joint effort.”

Downey’s is located at 1305 State Street (at Victoria) in Santa Barbara. For reservations call (805) 966-5006 or online at www.downeyssb.com w w w. f o o d – h o m e . c o m

G RU B B C A M P B E L L G RO U P

Sunset Hill Hacienda

HOPE RANCH CALIFORNIA This AB Harmer architectural gem, circa 1928, is a soulful private retreat with incredible mountain views set among 1.4+/- acres of citrus and specimen oaks.

Within its walls, the estate boasts 5 fireplaces, soaring wood beams, gleaming floors, gorgeous views from each and every window, and a detached 1500+/- sq ft music room. Located in Hope Ranch, an equestrian community boasting miles of trails, public tennis courts as well as a magnificent privately accessed beach.

Offered at $4,750,000

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Elegant Spanish Estate

MONTECITO CALIFORNIA 1421 Wyant Road is a truly romantic Spanish residence that is resting on 1.5 +/- acres in the Montecito Union School District. The ground floor master suite offers an alluring, oversized, walk-in closet, romantic fireplace and a stunning bath. The brilliant chef ’s kitchen with Viking range appliances opens to the spacious family room and living room, suitable for intimate dinner parties or large scale gatherings of over 100 guests.

Offered at $5,878,000

VISIT US - GRUBBCAMPBELL.COM GRUBBCAMPBELL@VILLAGESITE.COM

(805) 895-6226

CALBRE #01236143, #01410304 All information provided is deemed reliable, but has not been verified and wedo not guarantee it. We recommend that buyers make their own inquiries.

Photo by Brayden Russell

Scarlett Begonia

Photo by Kevin Steele/courtesy Olio e Limone

O N T H E COV E R

Olio e Limone

SPRING FARE

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16 Santa Barbara kitchen favorites

ou know that the first Vernal Equinox has arrived when you start seeing things like artichokes, cherimoyas and Chandler strawberries featured first on the chef ’s specials menu. Salads will feature an array of Micro greens and Miner’s lettuce, the local wild crop with leaves shaped like a martini glass, and that Little Gem lettuce which is the baby version of butter lettuce…so tender and perfect when tossed in French vinaigrette. The seafood features mussels, crab and abalone…and for the adventurous, locally harvested sea urchin, or Uni if you’re a fan. Spring is the season when life blooms and love is in the air. With its endless passions and

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possibilities, the simple act of sitting down to the farm to table freshness that is so abundant here on the Central Coast, and the meal you’ve been thinking about all day. When you think about it, it’s why we choose to dine out anyway. When your special entrée arrives, relaxation sets in and the cares of the world temper. It’s part of our culture that we keep refining and refining… a ceremony of connection that represents the fruits of our labor. In Santa Barbara we’re fortunate to have a wide array of choices when it comes to filling this desire: from color-rich salads, sustainably farmed meats and poultry and our very special seafood that comes straight from the boats… not to mention the culinary talent to back it up.

The following are a few chef favorites from the kitchens of Santa Barbara.

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Photo by Bill Boyd

O N T H E COV E R

Photo by Brayden Russell

Shellfish House

Opal

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O N T H E COV E R

Scarlett Begonia

Farmers Market Beet Salad featuring the tangy sweetness of caramelized yogurt, Farmers Market golden and candy cane beets, naval oranges, baby arugula Valdeon Blue Cheese pistachio brittle. Pairs well with Sybarite Sauvignon Blanc. scarlettbegonia.net 805-770-2143.

Downey’s

Olio e Limone

Tagliolini del Campo (“from the field”)-- Thin ribbon pasta, leeks, spinach, green beans and parmesan. Light, healthy and pairs well with a local Pinot Noir. www. olioelimone.com 805-8992699.

Shellfish House

Opal Restaurant & Bar

Shelly Vinson

Uni--Locally harvested Sea Urchin, or Uni as it is better known, is served atop raw scallops and a lime wheel.

Served with a spicy ponzu sauce. www.sbfishhouse.com 805-966-6676.

Bouchon

Opal’s Sea Scallop Napoleon with Roasted Red and Golden Beets, Goat Cheese, Mixed Gourmet Greens, with a Ginger Sesame Beet Vinaigrette surrounded by a House made Cilantro Oil. opalrestaurantandbar.com 805-966-9676.

Downey’s

Hope Ranch Mussels— Local and fresh, the tasty appetizer is served with watercress and sweet corn and chili vinaigrette. downeyssb.com 805-9665006.

Louie’s at the Upham

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Shelly Vinson

Seafood and Shrimp Cioppino—This is a great twist on a classic dish featuring fresh seafood, shellfish in a tangy broth with herbs, spices and saffron rice. louiessb.com 805-963-7003.

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Photo by Brayden Russell

Louie’s at the Upham.

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O N T H E COV E R

Brauilo Godinez

Crocodile

Nectar

Wild Salmon—Served with crispy Lacinato Kale, quinoa and couscous with Baby Carrots with a Mandarin butter sauce and infused with Aji Peppers. Pairs nicely with a glass of Flying Goat Cellars Pinot Gris, Santa Maria Valley 2014. nectarsb.com 805-899-4694.

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Bouchon

Heirloom Tomatoes Tutti Frutti Farms heirloom tomatoes on dressed arugula with herbed chèvere, sourdough croutons, fresh basil, cherry tomato relish, aged balsamic. bouchonsantabarbara.com 805-730-1160.

Barbareño

California Roll—Featuring Poached Yellowtail, Sriracha Aioli , Black Garlic Ponzu, Nori Vinagrette, Rice Milk Foam, Wasabi Micro Greens. barbareno. com 805-963-9591.

Wine Cask

Seared Scallops-- This offering is bright, fresh and served medium rare with a sweet pea risotto, beet Carpaccio, sautéed pea tendrils, and carrot vinaigrette. Local farmers shine in the preparation and the flavors are endless! www. winecask.com 805-966-9463. w w w. f o o d – h o m e . c o m

Photo courtesy Nectar

Nectar

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O N T H E COV E R

Photo by Bill Boyd

Fishouse

Ashley Gove

Holdren’s

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Michael Brown

Stella Mare’s

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O N T H E COV E R Wine Cask

Crocodile Restaurant and Bar

Chicken Greek Salad featuring mixed greens from their own farm, tossed with lemon herb vinaigrette, artichoke hearts, Roma tomatoes, black olives, feta cheese, topped with Grilled Chicken Breast. Pair it with a glass of 2010 Rancho Sisquoc Sauv. Blanc. www.crocsb.com 805-687-6444.

State & Fig

Shelly Vinson

Local white seabass, white shrimp, house-made agnolotti, sweet pea puree, local spring vegetables. www.stateandfig. com 805-9651730.

Stella Mare State & Fig

Mussels in Cream Sauce—A wine and cream sauce with organic herbs, sweet butter and about a pound of black mussles. Add a crust of bread or some French fries and a bottle of Stella Artois beer. Nothing better! www. stellamares.com 805-969-6705.

Fishouse

Brauilo Godinez

Local Abalone—A great starter, the tasty dish is breaded and sautéed in a house made scampi sauce with roasted tomatoes, basil and finished on a bed of white rice with local micro greens. Pairs great with beer and a seat on the patio. www. sbfishhouse.com 805-966-2112.

Barbareno

Holdren’s Steakhouse Iceberg Wedge Salad. One of the best starters to a steak dinner anywhere, this dish features a crisp wedge of iceberg lettuce, tomato, blue cheese crumbles, bacon and house made creamy blue cheese dressing. www. holdrens.com 805-965-3363.

Jane Photo by Brayden Russell

Farmers Market Salad Featuring Farmers Market Organic Mixed Greens, Grilled Shrimp, French Feta, Haas Avo, Shaved Fennel, Tomato, Cucumber, Bell Pepper, Lemon Vin Dressing. janerestaurantsb. com 805-962-1311.

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JAEGER PARTNERS Commercial Real Estate & Investments

Santa Barbara commercial real estate investments & management.

Over 500,000 commercial sf. under management & growing.

JAEGER PARTNERS COMMERCIAL REAL ESTATE & INVESTMENTS BUILDS CLIENTS’ WEALTH THROUGH STRATEGIC COMMERCIAL PROPERTY MANAGEMENT, SYNDICATION, LEASING AND SALES OF OFFICE, RETAIL AND INDUSTRIAL PROPERTIES IN SANTA BARBARA.

Featured project: 101 W. Figueroa Street, Santa Barbara-office build to suit project.

JASON JAEGER, PRINCIPAL | JASON@JAEGERPARTNERS.NET | 805.845.9300 |

JAEGERPARTNERS.NET

21 EAST CARRILLO STREET | SUITE 270 | SANTA BARBARA, CA 93101

Photo by Brayden Russell

O N T H E COV E R

Jane

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Crocodile Restaurant and Bar at the Lemon Tree Inn for Breakfast, Lunch AND Dinner!

Crocodile Restaurant & Bar 2819 State Street Reservations: 805 687-6444 www.crocsb.com

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HOME STYLE Spring things Juliska Field of Flowers Set of 4 Party Plates $108.00 Dimensions: 8.5” W Made in Portugal Dishwasher, Freezer and Oven Safe.

Inspired by 17th & 18th Century Botanical Drawings.

Available at Coast 2 Coast Collection, www.

C2Ccollection.com

For the graduate…

Juliska Colette Blue Pitcher Inspired by the Bistros of Europe.

Hand-pressed in Portugal.

Dishwasher Safe. $95.00 Dimensions: 9.5” H Capacity: 3 Qt Available at Coast 2 Coast Collection www.C2Ccollection.com

Andy Warhol achieved something only a very few artists have achieved: he not only became a legend within his lifetime, but also a contemporary cultural icon that continues to inspire us today. The pens are from the Andy Warhol Limited Collection, 1928 and offer an excellent gift to honor a special milestone achievement. Price ranges from $750 to $940 depending on style.

Available at Churchill Jewelers, 1015 State St. downtown. 805-962-5815.

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Santa Barbara Design Center is proud to bring you the finest sofas and couches on the Central Coast. Since we own the factory, the only limit to what we can do is your own imagination! We create our sofas from California alder wood in Los Angeles. From couches to sectionals to chaises to loveseats to recliners and everything in between, allow us to help you create your own perfect seat.

We pride ourselves in our craftsmanship, price, and the largest selection in Santa Barbara and the Central Coast.

From traditional to contemporary to ultra modern, if you can dream it we can make it a reality.

SANTA BARBARA

design center

HOME STYLE

Timeless design

Seashells by the seashore and Carrara marble galore. Waterjet Carrara in every shape, design, and pattern imaginable. Intertwining lacework in limestone and marble. Timeless old world Carrara is as current as ever. Available at Tile Co. 7 North Nopal Street., 805.564.1868

Cool style

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ooking for something different? We love this cool, sleek glass on stainless steel fronted 24” refrigerator from BOSCH (they also make great dishwashers, known for being quiet and the “no scraping the dishes” before loading factor).

The 2.5 cubic foot bottom freezer means easy access to the 7.5 cubic foot fridge for veggies, meats, cheeses, milk, eggs, and a bottle of chilled wine from the built-in wine rack (perhaps a nice chilled Brander Sauvignon Blanc from the new Los Olivos AVA?).

The fridge features LED lighting, hidden hinges, electronic controls for precise temperature management and is ENERGY STAR qualified for energy efficiency. Don’t fret about kids leaving the door ajar: a “door open” alarm sends an alert. --LAW Available from Reid’s Appliances, 409 Anacapa Street, Santa Barbara, 805-569-5373 3991 E Main St, Ventura, 805-650-9771.

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THE CENTRAL COAST’S GREEN BUILDING LEADERS SINCE 1983

NEW HOMES

COMMERCIAL

REMODELING

Beyond the combined centuries of expertise that our master craftsmen and production management teams bring to each project, Allen Construction is perhaps best known among those that have worked with us for our exceptional customer service and unwavering commitment to excellence.

SMALL PROJECTS

SOLAR

General Contractor License #503300

805.884.8777 BUILDALLEN.COM

Projects can help you transform your ideas and dreams into reality. We believe making SMALL CHANGES can create BIG IMPACTS in the way people live. We look forward to assisting you in exploring ways to construct your perfect living environment!

224 s. milpas st. suite h, santa barbara, ca 93103 | tel: 805.682.2226 | projectsgc.com | license #884424

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Shouldn’t You Be Living with MichaelKate?

• MICHAEL KATE INTERIORS / Santa BarBara / 132 Santa BarBara Street / (805) 963-1411 / OPen 6 DaYS, CLOSeD WeD. / WWW.miChaeLkate.COm

DESIGNER PROFILE

Maureen Hemming and design team for MH Home Design.

Designing Women of Coast Village Road It takes a village to decorate the town

by Leslie A. Westbrook

oast Village Road, known as Montecito’s “lower village” (although technically Santa Barbara), is a convenient destination for home decorating as well as interior design needs. Maison K, Legacy, Mate Gallery and Hudson Grace sell home items, while three showrooms - Kathryne Dahlman, E Madison and MH Home, on CVR offer interior design services in addition to goods.

The “designing women” who work out of these showrooms each possess their own distinct styles. We picked their brains for some tips – and asked them to share some of their favorite projects on our pages.

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DESIGNER PROFILE

MH Home Design Maureen Hemming

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ost furniture pieces, as well as lighting, pillows and more in the MH Home showroom are original designs

by Maureen Hemming. “We really love what we do. We offer personal attention and are genuinely interested our clients,” says Hemming, who has been in the interior design trade her entire life. Opened in 2014, the bright and airy space carries the Ralph Lauren line, exclusive linens and fabrics from London by Evitavoni alongside Maureen’s own line of velvet, linen and chenille upholstery fabrics. The carved spool Portuguese-style wood bed frame (queen size $5,500) designed by Henning is a knockout, as are hand-crafted, locally made onyx bowls shaped from stone sourced in Brazil, Argentina and Mexico ($375 and up). Treasures 58

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(under $100) that Maureen sources on trips to New York and Paris abound.

Design tips: Each furniture design piece like each art piece needs to shine on it’s own. Less clutter creates a serene living environment. Use mixed textures Wood - Metal - Fabrics - Ceramics + Art.

Your Santa Barbara look: Our style is transitional aesthetics influenced by art, light and structure. Our look fits seamlessly into the Santa Barbara lifestyle.

Design philosophy: I am constantly influenced by our design team and inspired by the places we travel— New York, Nashville, London, Paris— and what’s happening creatively in those places. We are inspired by music, art and literature and approach each project considering

the space and its surroundings. Santa Barbara is such a beautiful backdrop that we like to fuse the inside with the outside and provoke a feeling that allows the space to function with how our clients live and use it.

What’s fun about being on Coast Village Road: Our customer relationships, we get to work with incredibly fascinating people who are worldly and wonderful adding to the overall relationship. The design relationship is very symbiotic: they get inspired from us, and we with them.

Our goal is to create a community. We like to share our space and offer gatherings with authors, artist and influencers.

MH Home Design, 1255 Coast Village Road Suite 102 C, Montecito, CA 93108, phone:(805) 565-0404. mhhomedesign.com w w w. f o o d – h o m e . c o m

DESIGNER PROFILE Kathryne Dahlman

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n business for 20 years, Kathryne Dahlman has an office in L.A, in addition to her eponymous Coast Village Road showroom that she opened in 2003.

Her design projects span the globe from Connecticut to Pasadena; Santa Barbara to Orange County, and the savvy designer even shipped the entire contents for a house in Croatia for a client.

Her showroom features a mix of her traditional and elegant signature design. She carries hard and soft furnishings, lots of accessories ranging from textured pillows and lush throws to picture frames, glassware, books, lamps and candles. Paintings by local artists Dorene White and Ellie Freudenstein are thoughtfully arranged. Prices range from $10,500 for a George III style Chinoiserie lacquer chest to under $100 for bone and wood boxes and other accessories.

Design Tips: For a new look, changing paint colors can transform a home. Add accessories and green plants to bring the outside in. De-clutter for a cleaner, simpler look.

Santa Barbara Look: Interiors that takes inspiration from Mediterranean architecture, including Spanish Revival and Mission Style. Lots of textures and layers, whether casual or formal, can happily mix together.

Design Philosophy: To create a harmonious, elegant, functional, and comfortable design for our clients that, ultimately, pleases them and suits their lifestyle, while providing guidance to achieve this goal.

What’s fun about being on Coast Village Road: To have a studio/ gallery in such a beautiful community, with wonderful weather, where people enjoy strolling up and down the street checking out all the unique shops. It just makes everyone happy.

Kathryne Designs, 1225 Coast Village Road, Suite A, Santa Barbara, CA 93108. Phone:(805) 565-4700 www.kathrynedesigns.com w w w. f o o d – h o m e . c o m

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DESIGNER PROFILE

E Madison / Courtney Ellis-Dever

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he two-story showroom of E Madison is filled with a cornucopia of items ranging from custom-designed furniture by owner/designer Courtney Ellis-Dever to Lee sofas and chairs. Faux floral arrangements in interesting containers fool keen eyes ($180$1300), while lighting including mercury and clear glass lamps shine ($420-$550). There is even a kid’s corner upstairs, stacks of fine bed linens and bamboo towels, but the true pièce de résistance is the angora chaise ($4,789).

Courtney spends her time mentoring and encouraging her talented design team. Being the principle designer, she enjoys being able to work with the staff on their design projects

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using her more than 15 years of architectural interior design experience.

Design Tips: Embrace blank walls...they can be a good thing! When every wall is filled, nothing looks or feels special.

My Santa Barbara Look: Relaxed, inviting, timeless, every space should be a nice “living” space with a casual touch. One thing I love about this area is the rich history from the Mission to the buildings within the community. I love mixing dark and light and old with new. In many of the homes I design you can find a beautiful end table from the 1920s mixed with a custom designed sofa that fits the timeless style of this coastal community.

Design Philosophy: Create a space where a family can host great parties, but also kick back and enjoy family time. Focus on the interior architectural details first, then the furniture. It’s like a picture: the object in front looks beautiful, if the setting behind it is amazing.

What’s fun about being on Coast Village Road: Walking the street with my family never gets old. It is a beautiful, peaceful area that has the feeling of a small town with amazing people from all over the world.

1159 Coast Village Drive, Montecito, CA 93108, Phone:(805) 618-1810 www.emadisonhome.com w w w. f o o d – h o m e . c o m

Marcia Burtt, Camino Cielo, acrylic, 20x36 in.

Marcia Burtt, Warm January, Butterfly Beach, acrylic, 10x18 in.

Marcia Burtt, End of Day, Butterfly Beach, acrylic, 10x18 in.

MARCIA BURTT GALLERY

517 Laguna Street, Santa Barbara, CA 805 962-5588 www.artlacuna.com

HOME TECH

Cutting Edge

A generation of perfecting the modern lifestyle

By Jacquelyn De Longe

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anta Barbara’s Mission Audio/Video combines passion, technology and wisdom to create the most luxurious lifestyle experience available. From entertaining home theater systems, custom shades and lighting, to climate control and irrigation, the future of automated living is at your fingertip here along the Central Coast.

Beginning small, Mission Audio (originally focused solely on audio systems) struck out to develop the best acoustic experience for audiophiles and has evolved over the decades along with their industry. William Janka, President and CEO of Mission Audio/ Video, reflects, “We were very passionate about music, and pursued the most faithful reproduction. We started business as Mis-

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sion Audio in the fall of 1989. Three of us had worked for other companies, and felt we could do it better!

The market in our mind was underserved, so there was an opportunity. We were on a quest to save the music lover from squandering their money at a “big box” electronics store, and receiving poor performance. As time went on, television screens became larger. We were early pioneers of putting TVs and great HiFi systems together, merging into an audio/video system.

Later the phrase “home theatre” was coined when the screen size increased. We then added “Video” to our name.”

Continuing to learn and grow with demands, Janka ensured Mission Audio/Video met every client’s needs.

Combining home audio and video systems was the first expansion into blending technologies and over time clients inquired about additional programmable features, such as, external and internal lighting, designer window coverings, security systems, HVAC units, programmable pool and spa features and complete property irrigation. With today’s advanced technology, the company is able to fulfill the desire for complete home automation systems conveniently managed on mobile devices, a feature that is especially appealing when maintaining multiple properties. Janka explains, “We partner with vendors who provide well-developed robust control systems. We have learned what works well over the last 20+ years. With the power of apps, everything can be controlled from one’s Smartphone or tablet, in the home or offsite.”

With a few subtle changes, homes transform into gathering places, drawing people together and building dynamic relationships. Improved and synced equipment creates a screen experience viewers can feel, like the calming effect of waves lapping on a beach or the heart-racing boom of an explosion. With proper amplifiers and speakers the atmosphere becomes tangible but customized audio/video systems also create an entertainment experience that reaches beyond surround sound. By updating their systems, clients are sure to enjoy more pleasure out of their homes and entertain to the fullest, inviting guests to relax in their personalized home theater with plush seating, rich acoustics and hide-away display screen. A client’s improved system is sure to be as captivating a conversation piece as the action on the screen.

Mission Audio/Video recommends only high quality user-friendly products to their clients, from televisions and subwoofers to headphones and audio players.

Their knowledge extends from electronics to environments offering seating, cabinetry, and lighting for a continuity of style. Working with interior, theatre, and lighting designers, acousticians, and tradesmen who specialize in drywall, painting, electrical and carpeting, Mission Audio/Video maintains the integrity of each space, and, in doing so, has creating a loyal following of clients. When not beginning new projects, they are servicing over 25 years of installed systems from Ojai to Santa Ynez and all cities in between. With their technological expertise and exemplary customer service, Mission Audio Video is defining the streamlined automated lifestyle and taking it to the next level.

Mission Audio & Video is located at 1910 De la Vina St.805-682-7575. w w w. f o o d – h o m e . c o m

Coast 2 Coast Collection Luxury Dinnerware ~ Wedding Registry ~ Gifts & Jewelry La Arcada Courtyard ~ 1114 State Street, Suite 10 ~ Santa Barbara, CA 93101 ~ 805.845.7888

www.C2Ccollection.com

Phalaenopsis • Cymbidiums • Tillandsias • Succulents Foliage Plants • Decorative moss • Arrangements • Pots

OPEN TO THE PUBLIC Mon-Fri 9-4:30

Sat 10-4

3 5 0 4 V i a Re a l, C a r p i n t e r i a • C A 9 3 0 1 3 w e s t e r l a y o r c h i d s. c o m • 8 0 5 . 6 8 4 . 5 4 1 1

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SPACES for the modern life‌

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ray Ceiling and European white oak wide plank floors frame the beautiful cabinetry, providing a spacious and open feel in this lovely kitchen.

The painted cabinets have been rubbed through and distressed to expose the beautiful walnut wood of the cabinets, giving it a wonderful old-world feel. The custom plastered hood vent is a centerpiece with the exquisite mosaic tile background. A paneled front subzero refrigerator and paneled dishwasher give a furniture quality look to accompany a Wolf range. The beautiful Quartzite cabinet tops provide the look of marble without the maintenance of marble. Low profile LED lighting provides the perfect finish touch to this spectacular kitchen.

Design and Construction by Montecito Kitchens 805-4530518 www.montecitokitchens. com

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his small kitchen by Reed Interiors was created for a typical Santa Barbara Victorian home. Â It shows how you can integrate a modern kitchen into a very traditional style. Cabinets feature shiny lacquered doors from their Ypsilon range. Color Crema. The countertop is Silestone Amazone. The cabinet brand is Armony Cucine. Available at Reed Interiors, 805-684-7583 www.reed-interiors.com Michel Clair Design.

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he Kitchen Company features a colorful use of tile and steel in this cooking station design. The Viking range features eight burners, a convection oven and a warming drawer. The hood is made of limestone and the countertops are Madre Pearla Natural Quartz from Stonecraft. Kitchen Company showroom is located at 1717 State St. 805-682-4003. www.thekitchencosb.com

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S PA C E S

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Modern History

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s implied by its name, the Modern History kitchen embraces the historic architectural elements while injecting a contemporary flair. All the cabinetry is shown in the Vista Plus door style with contrasting high-gloss white and Walnut veneer in the Classic finishes. Geared toward the homeowner who appreciates life’s finer elements, this kitchen is full of unique architectural features, functional storage, and plenty of space to keep the chef happy.

Available at Santa Barbara Kitchen Company 1717 State St. 805-682-4003. www.thekitchencosb.com w w w. f o o d – h o m e . c o m

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his kitchen model by Mosaic Architects and Interiors maintains the space’s original architectural austerity with vaulted ceilings, understated cabinetry, and plenty of natural light. Soapstone countertops hide pull-up electrical outlets while, underfoot, eightinch fumed white oak finishes the hydronic radiant floor.

Kitchen built by Giffin & Crane General Contractors, Inc. www.giffinandcrane.com

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As Santa Barbara is a fusion of meticulous detail and organic beauty, Solid Rock Tile & Stone strives to perform to those standards. With the Solid Rock Team having worked in the area for over a decade, we understand and appreciate the level of quality and customer service that is characteristic of Santa Barbara.

Stop by our showroom to view the selection of marble, granite, soapstone and limestone or borrow a sample of engineered quartz to view in its future home. Our knowledgeable sales staff will support you as much or as little as you need. Fabrication happens on state-of-the-art equipment adjacent to the showroom, for optimal quality control.

624 E. Haley St. | 805.617.3310 | www.solidrocksb.com

BU I L D E R N OT E S

Trends for the

TUB ROOM 2016 and beyond

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wo major national studies in 2015 that revealed 40% of home renovations included updating a bathroom. At Allen Construction, an even greater percentage of our remodels also include bathroom updates. We find that most homeowners want their bathrooms to look current and add value to their homes, but also want to avoid selecting options that will become the “pink sinks and tubs” of the 21st Century. Here are some timeless and trending options we would recommend considering as you think about refreshing your bathroom design: SPA-INSPIRED SETTING No longer just a utilitarian space, today’s bathrooms are sanctuaries in which to relax. We like to start with a fresh color palettes of whites; crisp, light finishes; and natural light—think tranquil and serene. Higher ceilings and more generous space floorplans make it a space you want

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to retreat. Heated towel bars, floor warming systems, heated mirrors that don’t fog over, and audio system add to the haven-like ambiance.

Statement mirrors in lieu of medicine cabinets provide an opportunity to amp-up style that can be changed inexpensively as trends change.

TILE & STONE One of the primary design challenges we see is to give our clients a modern look, with low risk of becoming dated in the future. Natural stones in muted, classic colors have withstood for hundreds of years and will never go out of style. Even though we recommend going neutral on the hard finishes, you can add vibrant pops of color with soft goods like towels, flowers, accessories. These items can be easily and inexpensively switched out to keep up with color trends. (continued) FOOD & HOME

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BU I L D E R N OT E S (continued)

LIGHTING Lighting in the bathroom should be fun and personal…especially since it can always be changed later pretty easily. Natural light is ALWAYS the best light in a bathroom.

Whenever possible, East light (morning light) is best. Skylights are another good option.

Code requires LEDs, so make sure to select warm or full spectrum LED bulb or lamp.

WHEN IN DROUGHT… Companies like Sloan and Saniflow offer simple under-counter units that pump the recycled water to flush the toilet. These units can save up to 6000 gallons a year. Shower and sink lines can be diverted to water lawns and other decorative landscape. Since these types of systems are usually passive (requires no power, operates with gravity) they can be relatively cheap to install, especially during new construction or remodeling. An ondemand water heater in combination with either a recirculating loop or solar hot water heater can significantly reduce the water wasted while you are waiting for it to get hot.

A recirculating loop circulates water until it is hot at the fixture, at which point you can turn

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it on. A simple solar water tank like a SolPal provides instant start up hot water until the heater kicks in.

Significant changes in technology means that “low flow” no longer means sacrificing a high flow feel. Most new fixtures fit the low flow

Just like a professional-grade kitchen, a spectacular bathroom is expected in a multi-million dollar residence. requirements. However, if they don’t come standard as low flow, there are flow regulators that can be applied to most fixtures that save water without feeling wimpy.

FREE STANDING TUBS Free standing tubs that create a centerpiece in the bathroom are an ongoing upscale item.

One shift we have seen is that many clients are omitting tubs from master bath, as long as there is at least one tub somewhere else in the house.

PLANNING FOR THE FUTURE Curbless showers should be considered a necessity if you’d like to stay in your home well into your golden years. Be sure to also put in structural backing for future grab bar support.

UPSCALE UPGRADES Just like a professional-grade kitchen, a spectacular bathroom is expected in a multi-million dollar residence. Our most discriminating clientele request Roman tubs, infrared saunas, separate his and her bathrooms, and wet rooms (also known as open showers).

As you start to fantasize about your dream bathroom, be sure to keep in mind that the cost of a bathroom remodel can vary significantly based on flooring, tub, shower, fixture, and tile selections. We recommend creating a “dream look” binder, then get both a builder and architect involved as early as possible in order to help you keep your budget in check while you design a space that feels like you splurged.

Bryan Henson is the president of Allen Construction

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7/15/2016

Together, we’ll create a blueprint to guide your financial life.

Create your financial plan with Northwestern Mutual. From fee-based financial planning to investment strategies and long term care planning, together we’ll design a personalized plan to help you achieve financial security. Who’s helping you build your financial future?

Robert G Dibley CLU®, ChFC®, CASL® Wealth Management Advisor CA# 0B88887 (805) 898-4400 robert-dibley.com

05-3059 © 2014 Northwestern Mutual is the marketing name for The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM) (life and disability insurance, annuities) and its subsidiaries. Northwestern Mutual Investment Services, LLC (NMIS) (securities), a subsidiary of NM, broker-dealer, registered investment adviser, and member of FINRA and SIPC. Robert G Dibley, Insurance Agent(s) of NM. Robert G Dibley, Registered Representative(s) of NMIS. Robert G Dibley, Representative(s) of Northwestern Mutual Wealth Management Company®, (NMWMC) Milwaukee, WI, (investment management, trust services, and fee-based planning) subsidiary of NM, limited purpose federal savings bank. Representative(s) may also be an Investment Advisor Representative(s) of NMIS.

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Deck built by Jed Hirsch, General Building Contractor, Inc.

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UPGRADES

Rethinking Deck Design

By Lisa Cullen

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new era of decks has arrived, an era of innovation of design and materials.

There are more choices of material than ever before, redwood, treated, composite and exotic hardwoods. Even the word “decking” seems a bit outdated, perhaps “outdoor flooring” is more on track. When stone or concrete are not quite right, when you want something that has a bit of “give” and feels

soft and warm beneath your bare feet, install wooden decking.

First Step-Design As with a garden, the first step in creating your dream deck is design. There are as many options when it comes to deck design as there are materials available, take the style of your home into consideration and let that be your guide.

These days there is much attention giving to retaining water on your property and a good way to do that is the construction of “dry creek beds”. Create the illusion of running water with a creek bed, wooden walkways and even bridges that connect one part of the garden to another and lead one to a deck where you can place loungers or perhaps a teahouse.

Plus, the water will go right through decking (continued)

Deck built by Jed Hirsch, General Building Contractor, Inc.

so no worries about drainage.

One of our recent projects involved the construction of a “yoga garden”. Concrete or flagstone wouldn’t do, so the obvious choice was a natural wood floor. The result was a beautiful, warm surface that could provide “give”, thus making it the perfect choice for yoga. But you don’t have to be into yoga to get into building your dream deck.

Step Two-Materials To get the straight scoop on decking materials I decided to call Larry Clark, the decking expert at Hayward’s Lumber. Someone told me Larry was the man to talk to about deck material options and that advice was spot on.

The California Standard-Redwood: Redwood is one of the most popular decking materials in California. It weathers beautifully and is fairly inexpensive. However, we promised innovation and these days redwood is no longer the only game in town.

The Green Choice-Pakari Pakari is a green alternative to redwood that is durable, beautiful, inexpensive and totally sustainable. It begins by harvesting pine from Forest Stewardship Council plantations and then steam and heat-treating it to remove all the natural sugars. This process, developed in 78

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Finland, reduces the moisture content to near zero and transforms it to a wood that it is rot and termite resistant. The process is 100% chemical free and the company’s mill is powered by the sun. Can’t get any greener than that! The other bonus is that Parkari’s prices are comparable to redwood. Untreated, Pakari will turn a beautiful silver shade of brown.

Modern Technology-Composites Over the past few decades, great advances have been made in the creation of “wood products” using wood waste products and plastics. Composites not only resist rot and insect damage, but they resist fading and staining, need no maintenance and have a 20-year guarantee. Though there are many brand names of composites, all have the same qualities and the differences come from the different colors and looks. Ease of maintenance is the huge plus with composites, soap and water is all you’ll ever need.

The Wild Side-Exotic Tropical Hardwoods There are a variety of exotic hardwoods on the market that are amazingly strong and dense. Ipe, a hardwood from Brazil is five times harder than redwood and like all the tropical hardwoods, they are naturally resistant to wear, rot, termites and even fire. They have top durability ratings as well. Plus, they are extremely beautiful.

Maintenance of Your Wood Decking All natural wood decks require some maintenance. When your deck is installed, treat the wood and then again in 6 months and every year after that. But, there’s some really good news on that front too; Penofin© Verde is 100% petroleum-free oil finish with no heavy metals, no orders and no offensive fumes. It is the natural choice.

See and Feel for Yourself There are some pretty exciting choices when it comes to materials for you new deck. This is a general view of things to consider while you are dreaming of your new deck. Keep in mind; like all of us, each has plus sides and down sides.

Which to pick is entirely a matter of personal preference. Before you start, I highly recommend a trip to Hayward’s Lumber so you can see and feel the various choices in decking materials.

SOURCES: Hayward Lumber, 421 Laguna Street, (805) 963-1881; Jed Hirsch, General Building Contractor, Inc.

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. w w w. f o o d – h o m e . c o m

CALL TO BOOK: 818-669-8435 OR VISIT WWW.BELLAGUATEMALATRAVEL.COM

Protect Your Citrus!

This spring, follow these tips to save your trees from a dangerous pest, the Asian citrus psyllid.

It can carry a disease that kills citrus trees and has no cure.

• Inspect trees regularly • Don’t move citrus trees and fruit

For more information, visit CaliforniaCitrusThreat.org.

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G A R D E N N OT E S

Spring Gardening A time for sprucing and planting

B

The Magic of Orchids

W

hat’s not to love about orchids? They are exotic. They grow in wild places. People write great books and make movies about them (The Orchid Thief and Adaptation).

They often live forever as well as re-bloom. Should you not find one that you like, look harder: Orchidacae has over 27,000 species, more than twice the number of bird species on our planet Earth.

Orchids are one of my favorite flowers (along with peonies) for many reasons. My best friend’s grandfather collected, propagated and sold them in Santa Barbara many years ago (Stewart Orchids). As teenagers we’d wander the greenhouse lanes and taste the orchid honey. My great aunt and uncle raised them and had a greenhouse at home – a meditative space I loved to visit, due to a quiet whirring fan. A friendship bloomed when Diana, an acquaintance at the time, thoughtfully sent me a huge white Phalaenopsis when I lost my father. It blooms again, reminding me of my sweet papa, as well as the kindness of strangers in a time of grief. A friend named his daughter Amesia, after a now retired orchid genus (the modern name is Epipactus). What’s not to love about these exotic flowers that include Cattleya Dendrobium and fabulous Species Orchids with equally fabulous names like the Aerangis fastuosa that hails from Madagasgar? Did you know that the fragrant and tasty vanilla bean fruit comes from the vanilla orchid?

Most orchids are found in the wild in tropical rainforests in South and Central America, Africa and Indo-china region. (They also grow in the U.S., Russia and Australia). Lucky for us, we have many orchid farms in Carpinteria and I often pop into Westerlay Orchids for plants both large and small, to celebrate birthdays, cheer up those who are ill or to decorate my own home where these long-lasting exotic plants remind me that friends, family and life, like flowers, is a cycle.—By Leslie A. Westbrook For more info on orchids contact Westerlay Orchids www.westerlayorchids.com

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efore Julius Caesar introduced the Julian calendar in 45 BC, Rome and other ancient cultures celebrated the New Year on the Vernal Equinox. Spring, the long-awaited season of rebirth, rejuvenation and new beginnings was of course the obvious place to start the New Year.

2058 years later we celebrate spring by planting a garden.

Spring is the perfect time to overhaul your existing garden. The best place to start is to survey your domain. With your favorite morning beverage in hand, take a walk in your garden and take a look around. The purpose of this stroll is to survey your assets; the plants and areas in your garden that do what they are supposed to be doing. Whether it is a tree that is providing shade, fruit or beauty or an area that is providing color or a spot that was intended to be an outdoor entertainment space. This is the question you must ask yourself: “Is this area giving me what I need and want?” if the answer is “yes” then it is an asset.

Once you know your assets you can bring up the other areas one by one by deciding what you want from each. Perhaps you are ready to create a vegetable or herb garden or add a few fruit trees or maybe you always wanted to extend your living space into the outdoors. Whatever it is you want now is the time to get it done so you can have it ready to enjoy this summer.

When it comes to planting, spring is the perfect time to dig in. Get your plants in early so they have time to take hold before summer’s heat. Keep in mind the adage “5 dollar plant in a 10 dollar hole”, in other words money spent on soil amendments are well worth the expense and effort in the long run.

When you are ready to re-plant an area of your garden take a moment to visualize before planting.

What will it look like in each season? Is it a “close up” garden or one that is viewed from a distance?

How large will the plants get? Give the new plants room to grow or you’ll have maintenance troubles later. Some plants don’t like “wet feet” so the composition of your soil is a factor to keep in mind. Know before you go and know what type of soil your plants like when considering what to plant where.

This is also an ideal time to plant succulents.

Good drainage is vital of course and if you want to liven up your existing patch cut off damaged and old leaves, separate the new babies from the mother plants and plant the babes and healthy cuttings for an ever-expanding crop. (continued) FOOD & HOME

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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.

(Near Von’s)

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Do you have an area of your garden where “nothing seems to grow”? If so, there could be a variety of causes: Soil, water, drainage, light and physical damage due to gardeners and/or pets all are factors to consider when dealing with a problem area. Some good observation on your part will provide the answer but if you can’t solve it, call your favorite professional.

Spring is also a great time to plant herbs.

Perennials such as Thyme, Rosemary, Sage, Marjoram, Lavender, Chives, Mint and others can provide beauty as well as sustenance. So even if you don’t want an herb garden per se, you can add these garden beauties into your existing garden beds and have perpetual source of herbs for cooking, sachets etc.

But, why not plant an herb garden? You’ll need a sunny spot and ideally good airflow. Use smaller herbs as a border for a more formal look and leave room for your favorite annual herbs. Sweet Basil, Parsley, Cilantro, Chervil and the like are indispensible to the summer kitchen garden so plant plenty.

Whatever you do this spring, spend some time out in your garden and enjoy the sights and scents of nature.

And remember always to fill your garden with joy.

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Save WaTer DUring DroUghT We have no Water To Waste Lake Cachuma

• Automatic sprinkler systems are the #1 use of water in our city, adjust & check your system every month.

• If you hand water, feel for dry soil near the roots before applying water.

We are all in this together!

Call 564-5460 for a free Water Check Up. The City is here to help. WaterWiseSB.org

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The famous Seafood Gumbo from The Palace Grill. Slow simmered four hours, this popular Palace creation is made with a rich, dark Roux and house made shrimp stock, Louisiana crawfish, Gulf white shrimp and oysters…garnished with white rice.

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CARPINTERIA 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. Happy Hour 4-6, Weekend Brunch from 8am. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

Lucky’s. Montecito’s only premium steakhouse. Great wine list and martini selections. Great weekend brunch served 9am-3pm. [BrD] $$$, (FB) 1279 Coast Village Road, 565-7540.

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.

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. (Cafe Stella is located at 3302 McCaw Ave, on upper State Street in Santa Barbara. www.stellamares.com)

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. [BrD] $$ (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 805898-2628, 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”

Voted Best Steakhouse in SB six times!

DINNER from 4pm Daily

LUNCH from 11:30am to 3:00pm

guide B=breakfast Br=brunch L=lunch D=dinner

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$=entrees under $15 $$=$15-$25 $$$=over $25 FB=Full Bar B&W=Beer & Wine

Prime Beef • Perfect Client Lunch • Private Room Full Bar • World Class Wine List

512 State Street Santa Barbara 805-965-3363 1714-A Newbury Park Rd. Thousand Oaks 805-498-1314 FOOD & HOME

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Jambalaya and...

“One of America’s Best Restaurants!”

—Zagat Guide “Best on the West Coast” —L.A. Magazine

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 86

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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.

Breakwater Restaurant. Enjoy the comfortable large patio overlooking the historic, scenic Santa Barbara Harbor. Serving breakfast, lunch and dinner daily from 7 AM. Award winning clam chowder, nightly specials, fresh seafood, steaks, sandwiches, salads and a kid’s menu for your little mariners. At the scenic Santa Barbara Harbor, 107 Harbor Way. 805-965-1557. sbbreakwater.com.

Ca’ Dario. Fine Italian dining with extensive Italian wine list. Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419.

Chuck’s of Hawaii. 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 BoatCaught 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, 9670066.

Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$ Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805-568-0702. www. darganssb.com 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 w w w. f o o d – h o m e . c o m

DINING OUT

IrIsh

capable hands of Liz Downey who will be happy to guide you through the Comfort mostly California wine list with a proud bias towards the extensive Santa in the heart Barbara County selections. Dinner served Tuesday through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 966-5006, 1305 State St., www. of downtown downeyssb.com Endless Summer Bar-Cafe. Just upstairs from Chuck’s Waterfront Grill, this Quality Fare surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, fish Craft Brews tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Patio ~ Fireplace Happy Hour, with food and drink specials like the Endless Summer Blonde Over 60 single malt Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 Scotch and Whiskey p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Fishouse. On the water on Cabrillo at the gate to the Funk Zone downtown.

Sensational seafood, daily full cocktail and bar food happy hour, and patio Quality Fare seating. 101 East Cabrillo Blvd. 805-966-2112. www.fishouse.com $$ (LD) Craft Beers Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled Patio ~ Fireplace over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature Over 100 single malt steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings.

Scotch and Whiskey Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers Family friendly 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 Room available Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9amfor private parties 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 and an innovative, fresh menu. Open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr., Goleta,968-2810, Hollisterbrewco.com 18 East Ortega 805-568-0702 www.dargans.com Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311.

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.

Max’s. Sensational breakfast haunt in San Roque for over 30 years. Also features Italian scratch made offering at dinner. 3514 State St. 805-898-9121. BLD $$ Olio e Limone Ristorante, Olio Crudo Bar, & Olio Pizzeria® (“Oil and Lemon” in Italian).Husband-wife team Alberto and Elaine Morello preside over this pan-Italian charmer, where you’ll experience “excellent cooking and hospitable service” (Zagat Survey).

“Simply sophisticated,” says the Los Angeles Times.

Wine Spectator award-winning wine list. Private dining for up to 40. Casual pizza bar-wine bar-full bar around the corner at Olio Pizzeria®, with Olio Crudo Bar, Olio’s raw bar and lounge, next door. New locations at The Shoppes Westlake Village. www.oliocucina.com.

11 W. 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 PanSeared Fish & Seafood, Homemade Pastas, Gourmet 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 Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates tate a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State LUNCH & DINNER DAILY St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

Reservations Accepted • All Major Credit Cards • Courtyard

IRISH COMFORT in the heart of downtown

Classic Downtown Dining

1031 S

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• (805) 963-6687

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Old World Charm in the Heart of the American Riviera

Simple. Rustic. California.

Monday–Friday Lunch 11:00am–3:30pm Saturday–Sunday Brunch 10:30am–3:30pm Dinner Hours Wednesday–Saturday at 5:30pm Patio Seating & Private Event Balcony

1114 State Street • La Arcada • www.stateandfig.com • 805.965.1730

Beautiful Harbor Views!

Enjoy our comfortable large patio overlooking the historic, scenic Santa Barbara Harbor.

Serving breakfast, lunch and dinner daily from 7 AM. A breakfast favorite of locals and tourists. Choose from a variety of generous omelets, home made corn beef hash and scrumptious breakfast favorites.

107 Harbor Way 88

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805-965-1557

www.sbbreakwater.com

DINING OUT 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, 962-4416.

Relais De Paris. Traditional French food modeled after the 19th century brasserie which features its secret recipe for sauce originale...a secret since 1959. 734 State St., 805-963-6077, relaisdeparis-santabarbara. com; open Tues.-Fri. for dinner, Sat.-Sun. for breakfast, lunch, and dinner.

Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), 3315 State St Santa Barbara, 805-569-2400, and in Arlington Plaza. 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. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West Carrillo, 9665636.

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.

SB Shellfish Co. The freshest seafood, lobster, crab and shellfish found anywhere. Enjoy a local wine or beer with the view of the Pacific at the end of Stearns Warf.

805-966-6676 www.shellfishco.com $$(LD).

Scarlett Begonia. “Scarlett Begonia will always strive to have interesting, thoughtful food. Menus change weekly with an innovative fresh look at breakfast and lunch and dinner. Dinner and cocktail hour is offered Tuesday thru Saturday nights from 4:00pm to 9:00pm, with breakfast and lunch running 9am-2pm Tuesday thru Sunday. It is our goal to provide Santa Barbara with a restaurant that showcases progressive modern food, using sustainable, organic, high quality ingredients coupled with innovative cooking to be one of the most foodcentric restaurants around.” 11 W. Victoria St. #10 $$, 805-770-2143 all major credit cards accepted.

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.

Wine Cask. Located in the historic El Paseo in heart of downtown makes for a beautiful fine dining experience.

Wine tasting with wide array of local wines, full bar and private dining available. www.winecask.com 805-9669463. 814 Anacapa St. $$ (LD). w w w. f o o d – h o m e . c o m

Breakfast and Lunch Tuesday–Sunday 9–2 Dinner served Tuesday–Saturday from 5:30 Full Bar | Reservations recommended 11 West Victoria in Victoria Court 805-770-2143 scarlettbegonia.net

www.luckys-steakhouse.com

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Ashley Gove

Ashley Gove

Photo by Bill Boyd

DINING OUT

MORE SPRING FARE: (Clockwise from the top) The Chil Verde Tostada from Paradise Café. Served on a crispy corn tortilla with black beans, cheese, pork chile verde, lettuce, avocado and salsa. Shrimp Scampi on the water’s edge from Breakwater Restaurant. Classic Shrimp Louis from Sly’s in Carpinteria featuring ripe tomato, egg, asparagus, market greens and house made Louis dressing.

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Wine Maker & Owner, Dan Green

PRODUCING CLASSICALLY STYLED WINE FROM SANTA BARBARA & SONOMA COUNTIES VISIT US IN OUR TASTING ROOM FRI - SUN 12:30PM - 5:00PM 1591 E CHESTNUT AVE LOMPOC, CA 93436 805- 455-0507 ORDER ONLINE WITH COMPLIMENTARY LOCAL DELIVERY WWW.CONARIUMWINES.COM LESS THAN 2000 CASES PRODUCED/ FAMILY OWNED AND OPERATED Photography by Jeremy Ball

DINING OUT

VENUES & PRIVATE DINING CHUCK’S WATERFRONT GRILL AND THE ENDLESS SUMMER BAR~CAFE You could be the hero for having your party in a world-class setting, right by the boats while sipping a cool Mai-Tai and nibbling on calamari. Chuck’s Waterfront Grill and The Endless Summer bar-café are located on the Santa Barbara Harbor overlooking the boats. Just off the 101 freeway and close to all the major hotels, with 2 covered patios upstairs at The Endless Summer each with a capacity up to 50 guests. The entire Endless Summer can be rented for a capacity up to 185. Chuck’s Waterfront Grill is available for smaller groups up to 24 people. Reservations must be made in advance. Call (805) 564-1200.

113 Harbor Way, chuckswaterfrontgrill.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

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, 805899-2699, olioelimone.com

DARGAN’S IRISH PUB Dargan’s provides an authentic Irish ambiance combined with friendly service and outstanding food. We offer both buffet style or sit-down service for a variety of special occasions, including, receptions, rehearsal dinners, business gatherings, birthdays, graduations, and fundraisers to name a few. The poolroom area can be sectioned off from the main bar and rented for private affairs and provides a relaxed atmosphere accommodating up to 170 people (100 seated). It includes a private cozy bar, four large pool tables and a jukebox. The room also offers an excellent speaker system and five HD TVs connectable to computers are perfect for wedding videos or company sales presentations. To set up a consultation to discuss space availability, room rates, and food options, call 805-568-0702 or email at info@darganssb.com

EVENTS BY STELLA MARE’S

Breakfast & Lunch Mon–Sun 7am–3pm Dinner Tue–Sat 5pm–Close • Sunday Brunch

3514 State Street • 898-9121 92

FOOD & HOME

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 w w w. f o o d – h o m e . c o m

DINING OUT 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, (805) 969-3415, stellamares.com

locally sourced ingredients thoughtfully created artfully presented

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 inhouse 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

Cafe by serving lunch

tuesday–friday: 11-3 saturday–sunday: 11-4 open late thursday evenings: 5-7

, 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!

www.fimuseumcafe.com catering www.fievents.net

126 E. Canon Perdido St. (805) 965-1015 420 S. Fairview Ave, Goleta 964-4585 Open Mon–Fri, 11 to 3

PRIVATE LOUNGE

ROOSTERFISH ROOM AT SEAGRASS

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) 9635766, purejoycatering.com

*

located in the Santa Barbara Museum of Art

1130 state street / 805.884.6487

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 restaurantquality experience in a private environment. 30 East Ortega St., 805-963-1012, www.seagrassrestaurant.com

CATERING

E E R F DELIVERY

Now Open!

Organic Espresso Bar in the new Santa Barbara Public Market

38 West Victoria Street 805-845-5564

Perfect for weddings, receptions, fundraisers, corporate, birthdays, graduation or anything special.

Buffet or sit-down service. Comes with it’s own private bar and excellent audio/video system for presentations.

Space for 170 people (100 seated) Call 805-568-0702 info@darganssb.com

18 East Ortega 805-568-0702 www.dargans.com w w w. f o o d – h o m e . c o m

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DINING OUT

BRUNCH OPTIONS: The French Toast with Grand Marnier Glaze from Relais de Paris. Classic dish includes a mix of fresh berries and crème fraiche. Brunch is served Saturday and Sunday from 10am to 12pm. 734 State St. 805-963-6077.

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IT’S TIME TO

S T E A K • S E A F O O D • C O C K TA I L S

Lunch • Dinner • Private Parties Happy Hour Weekdays 3 to 6:30 • Live Music Wed–Sat 6 to 9

113 Harbor Way

By The Boats and Under The Sails Reservations (805) 564-1200 • Free Valet Parking

chuckswaterfrontgrill.com

E X P E R I E N C E S A NTA B A R B A R A ’ S N EW EST R ESTA U R A NT — N ECTA R E XOT I C N E W M E N U B R A N D N E W LO C A L W I N E L I S T E XQ U I S I T E C O C K TA I L S MEATLESS MONDAY • TEQUILA TUESDAY • WINE WEDNESDAY

80 5 .89 9.469 4 20 E C ota S t, S a n t a B ar b ara, CA 9 3 1 0 1

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www.NectarSB.com

Portobello Burger Plank FOOD & HOME

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MAKING THE DREAM OF HOME REAL Coldwell Banker agents bring dignity, drive, & dedication to each of their own unique business models. Specializing in all neighborhoods & areas in the beautiful county of Santa Barbara.

These agents will go above & beyond to exceed your real estate expectations.

LORI BOWLES

DEVON FORBES

ROCHELLE SCHNEIDER

REALTOR | CalBRE 01961570 805.452.3884 LoriBowles@SusanBurns.com

REALTOR | CalBRE 01985015 805.450.7907 Devon.Forbes@camoves.com

REALTOR® | CalBRE 00711009 805.448.6227 RochelleS@ColdwellBanker.com

SARA GUTHRIE

RYAN STREHLOW

ROSA DE LA MORA

REALTOR | CalBRE 01294545 805.570.1211 SaraGuthrie@gmail.com

REALTOR | CalBRE 01044673 805.705.8877 Ryan.Strehlow@camoves.com

REALTOR® | CalBRE 10378264 805.696.3309 Rosa.DeLaMora@camoves.com

®

®

®

®

www.coldwellbankerhomes.com SANTA BARBARA 3938 State Street

MONTECITO

1290 Coast Village Road

MONTECITO UPPER VILLAGE 1498 East Valley Road

©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC.Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals. If your property is currently listed for sale, this is not intended as a solicitation.

PROPERTY IN SANTA BARBARA . COM 8 5 9 P I C AC H O L A N E

|

M ONTECITO

O F F E R E D AT $ 8 , 6 0 0 , 0 0 0

859 P ICACHO L ANE.COM Residence: 7678 sqft, 4 Bedrooms, 4.5 Baths 3-Bay Garage | Guest House: 2 Large

Rooms, Kitchenette, Laundr y & 2 Bathrooms Pool House : Living Room, En-suite Bedroom, Kitchenette Area & Pool Bath for the Oversized Pool Architect : Chester Car jola, Yr 1937 | Acres 2.36

C R Y S TA M E T Z G E R 805-453-8700 CrysMetz@me.com PropertyinSantaBarbara.com 1290 Coast Village Rd Montecito, CA 93108 License # 01340521 Coldwell Banker President's Circle | Top 6% Internationally

©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals.

Photo by Barbara Fabian

Shelly Vinson

PICKLE ROOM The signature Pickle-tini.

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LUCKY’S Grass Skirt Bacardi Midori Blue Curaco Sweet and Sour Mix Triple Sec Pinaple juice Lime Garnish

CHUCK’S AT THE WATERFRONT GRILL Key Lime Pie Martini Stolichnaya Vanilla Vodka Mailibu Coconut Rum Sweet and Sour juice Pineapple Juice Dash of Lime Juice Lime Garnish

CROCODILE Strawberry Lemon Drop: Ketel One Vodka Fresh Muddled Strawberries Fresh Lemon Juice Triple Sec Sugar Rim

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Scott Gibson

AFTER DARK

OYSTER PERPETUAL GMT-MASTER II

rolex

oyster perpetual and gmt-master ii are

速

trademarks.