Food & Home Magazine - Spring 2018

food&home S A N T A

B A R B A R A

The Dessert Issue Sinfully delicious sweet tooth favorites from local kitchens

The iconic coconut chiffon cake from Jane

PLUS: SAVOY DELI • HANDLEBAR COFFEE • OLIVERS ON CVR • NMA ARCHITECTS HOME COOKING • GARDEN NOTES • DINING GUIDE AND MORE!

Picacho L ane Estate 7600sf Home, Guest & Pool House | 2.36acres Offered at $7,995,000

C r ysta Metzger 805-453-8700 CrysMetz@me.com PropertyinSantaBarbara.com 1290 Coast Village Rd Montecito, CA 93108 BRE # 01340521

JUST SOLD 831 NORMAN LN | MONTECITO O F F E R E D AT $ 2 , 3 8 5 , 0 0 0

E u c a l y p t u s H i l l S i n g l e L e v e l , To t a l Re n o v a t i o n

3 3 8 0 s f H o m e | M o u n t a i n Vi e w s | C o m i n g S o o n

G e o r g e Wa s h i n g t o n S m i t h C o m p o u n d 6-bd Home, 2-bd Guest House| 5 acres Offered for Lease at $65,000/month

Cima Linda Lane 3 8 0 0 s f H o m e | M o u n t a i n Vi e w s Offered at $3,325,000

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. CalRE#01340521

NEW LISTING | Montecito | 450 El Cielto Road 4BD/4.5BA | $4,500,000

NEW PRICE | Montecito | 1190 Garden Lane 4BD/4.5BA | $5,300,000

RENTAL | Montecito | 1960 East Valley Road 5BD/5BA | $18,000 per month

NEW PRICE | Montecito | 850 San Ysidro Road $4,400,000

NEW LISTING | Montecito | 1133 Camino Viejo 3BD/2.5BA | $2,875,000

Sandy Stahl

DRE: 1040095 | 805.689.1602 | sandy@sandystahlhomes.com

Katinka Goertz

DRE: 1871645 | 805.708.9616 | katinka.goertz@sothebyshomes.com Santa Barbara Brokerage | Santa Ynez Valley Brokerage | Montecito Brokerage Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) service marks used with permission. Operated by Sotheby’s International Realty, Inc. Real estate agents affiliated with Sotheby’s International Realty, Inc. are independent contractor sales associates and are not employees of Sotheby’s International Realty, Inc. Equal Housing Opportunity. SIR DRE: 899496

TRI VALLEY POOL & SPA. INC. “A BETTER WAY TO BUILD”

Providing exceptional service and insights into design & construction for over 25 years.

Remarkable watershape design & construction

by Craig Alan Kircher

805.432.4731

Lic # 867796

www.trivalleypools.com

EXQUISITE ESTATE in the HEART of MONTECITO

416 Meadowbrook Drive Offered at $11,250,000 www.416 MeadowbrookDrive.com

Wendy Elizabeth Gragg 805.453.3371 www.DistinctiveRealEstateOnline.com License 01304471

This magnificent Montecito Estate set on 2 acres with mountain views offers an incredible Main Residence, Pool House and Guest House with the highest attention to detail, craftsmanship and design. The stately grounds have an expansive pool, an outdoor kitchen, 4 outdoor fireplaces, loggias and patios, a koi pond, an outdoor spa, raised bed vegetable gardens, fruit trees and a beautiful rose garden.

FLAT SCREEN CHOICES MAKING YOU DIZZY? Smart TV, LED, OLED, 4K, HDR? So many choices, so many

EXPERTISE IN:

questions. We want you to understand the options, so you can

Home Theater

make the right choice for you. What size? What resolution?

Flat Screen + Projection Audio and Acoustics

What features? So stop the spinning, stop by our showroom Sony 100 inch 4k HDR

Shades + Lighting

for an informative and compelling demonstration and see

Whole House Control

what the new flat screen technology can offer.

Streaming Media

Afterall this is all about entertainment, it should be fun.

m ission AUDIO / V IDEO

TECHNOLOGY + PERFORMANCE + SERVICE

Showroom open Tuesday thru Saturday

missionaudiovideo.com

T E C H N O LO GY + P E R F O R M A N C E + S E R V I C E

1910 De La Vina at Pedregosa, Santa Barbara

805.682.7575

REBUILD

YOUR HOME

&

YOUR LIFE

PrimeLending is waiving lender fees for those affected by Santa Barbara County floods and fires Please accept our sincere condolences to everyone affected by the devastating mudslides and the Thomas fire in Santa Barbara County. Unfortunately, the impact from these tragedies will continue for many who suffered property loss without insurance coverage or funds available for needed repairs.

Most lenders require a home to be habitable before they’ll lend on it. At PrimeLending, we understand your situation and are ready to help you rebuild your home and your life. That’s why we’re waiving lender fees* for people affected by the floods and fires who want to renovate or replace a home that was destroyed.

We offer mortgage options few others can for your situation, allowing you to repair, renovate or reconstruct a property with ease. The appraiser will base the value of the home as if the repairs were already completed — and your loan amount will be based on that value.

We ensure you our renovation process will be simple and stress-free, and we’ll work with the contractor during repairs or reconstruction so you don’t have to worry.

PrimeLending is ready to offer help and hope.

CALL TODAY FOR DETAILS. Sandy Stinson

Loan Originator | NMLS: 403211

805-689-5490 Cell

302 E. Haley Street, Suite A Santa Barbara, CA 93101

805-335-8789 Office sandy.stinson@primelending.com lo.primelending.com/sandy.stinson

*All lender-imposed fees, such as origination, processing, and underwriting fees, will be waived. All third-party imposed fees, such as credit report, appraisal, title insurance, document preparation, and etc., will still be charged area PrimeLending branches. Borrower must lock their loan before 12/31/18. Offer valid only for direct originations made by PrimeLending for renovation or construction transactions; offer not available on loans obtained through mortgage brokers. Limit one offer per loan transaction and these savings cannot be combined with any other offer.

13649). PrimeLending, a PlainsCapital Company (NMLS: 13649) is a wholly owned subsidiary of a state-chartered bank and is licensed by: Licensed by the Department of Business Oversight under the California Residential Mortgage Lending Act- lender lic no. 4130996.

T RU O N G & C O. CUST OM DE SIGN J E W EL RY

“Simply Elegant”

7.0CT. EMER ALD CU T DIA MOND currently available

T T RUONG .C OM 2 E. DE LA GUERRA ST.

SANTA BARBARA, CA

*BU Y ER OF ESTATE JEWELRY

805.882.2552

COLDWELL BANKER RESIDENTIAL BROKERAGE RECOGNIZES CHRIS PALME AS THE TOP PRODUCING AGENT IN THE MONTECITO OFFICE FOR 2017

“To be the #1 agent in a group of such highly successful Realtors is quite an accomplishment. Chris’ consistency and dedication to assisting his clients achieve their goals is the key to his success.”

Cynthia York Shadian ~ Branch Manager

www.S a nt a Ba r b a r a Ri v i e r a Ho m e s. c o m

Chr i s @ SBR iviera Ho m e s . co m

805.565.8823 CalBRE 00989478 ©2017 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC.

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ON THE COVER

ARCHITECT PROFILE

Sweet Treat!

A Local Cornucopia Of Confections . . . . . . . . . . . 38

Sense Of Calm A Montecito Residence By NMA Architects . . . . . 62

D E PA R T M E N T S Savoy Passages . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Oliver’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Paradise Spring Cellars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Brunch Bubbles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Downtown Dish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Handlebar Coffeehouse . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

Kitchen Notes: Lucky’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

Upgrades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

In The Garden . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Designer Profile: Christina Rottman . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

The Last Page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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Free In-Home Consultation No need to spend time driving store to store to get ideas for your kitchen or bath remodel. Montecito Kitchens provides a free in-home consultation that includes a variety of high quality materials so that you can see how various styles look in your home. We will customize a plan for your exact space, style, budget and more.

Montecito Kitchens is an accomplished design and construction firm that provides fine kitchen, bathroom, office, closet and other custom designs with high quality materials. Our company delivers skilled and proven craftsmanship from the start of your design all the way through the masterful finish of every last detail of construction. Our workmanship is100% guaranteed and references are gladly furnished.

www.MontecitoKitchens.com

Don Gragg 805.453.0518 License #951784

Inspiration grown locally Publisher & President

Philip Kirkwood phil@food-home.com Copy Editor

Jeff Miller Contributors

Phalaenopsis

Cymbidiums

Arrangements

Visit the retail showroom Monday-Friday 9-4:30 Saturday 10-4

Decorative Pots

3504 Via Real Carpinteria, CA 805.684.5411 westerlayorchids.com

Carly Bates Raymond Bloom Angela Borda Kim Carmel Lisa Cullen Danielle Fahrenkrug Avery Hardin Bryan Henson Lynette La Mere Julia McHugh Jeff Miller Hana-Lee Sedgwick Leslie A. Westbrook Photography

Jim Bartsch Bill Boyd Michael Brown Joshua Curry Eliot Crowley Mehosh Dziadzio Braulio Godinez Ashley Hardin Alexander Siegel Shelly Vinson

Contact Information P.O. Box 20025, Santa Barbara, CA 93120 (805) 455-4756 www.food–home.com

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

www.C2Ccollection.com 12

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 © 2018. 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

Family. Independent. Heritage.

Family

These are some of the very finest values in California.

~ Robert Parker’s Wine Advocate

Owned & Operated Since 1989 Eli Parker, Ashley Parker-Snider & Tim Snider Fess Parker Winery Photo by Peter Malinowski

93

POINTS Wine Enthusiast

2016 Ashley's Chardonnay

www.fessparker.com | 800.841.1104 | P.O. Box 908 | 6200 Foxen Canyon Rd | Los Olivos, California 93441

We Make It Easy to Customize Your Seating for How You Live.

Announcing ‘Personalize’ with American Leather.®

Ultrasuede,® along with a wide range of additional fabrics and

Now you can customize your seating with options that allow

leathers, from highly protected to the most delicate couture

you to create your vision with a vast selection of configurations,

finishes. You may even provide your own upholstery materials

arm styles, cushion styles and down fill, even seat depth, back

upon request. Enjoy personalized seating solutions that truly meet

height and leg finish.

your unique needs.

Plus, choose your covering from the extensive offering of industry-leading performance fabrics by Sunbrella,® Crypton,® and

Discover A World of Beautiful Furnishings...MichaelKate Interiors.

• MICHAEL KATE INTERIORS / SANTA BARBARA / 132 SANTA BARBARA STREET / (805) 963-1411 / OPEN 6 DAYS, CLOSED WED. / WWW.MICHAELKATE.COM

P L A N YO U R N E X T E V E N T W I T H V I VA Viva is the quintessential Santa Barbara gem, located in the heart of downtown in the historic La Arcada Plaza, within walking distance of the majestic Santa Barbara courthouse. Viva offers four uniquely beautiful event spaces that create the perfect atmosphere for your perfect celebration.

Whether you are hosting a small gathering, large party, corporate event or a lavish wedding, Viva has just the space for you. We are one of the largest, non-hotel event spaces in Santa Barbara with the ability to accommodate any size group up to 400 guests. Our on-site coordinators and gourmet chefs look forward to treating you and your guests to an unforgettable event.

1114 State Street • State Street • 805.708.7039 • events@vivasb.com V I VA S B .C O M / P R I VAT E - E V E N T S

Fresh Produce from Local Farms & Seafood from SB Fish Market

American Riviera Cuisine | Extensive Wine List | European Courtyard 813 Anacapa Street 805.966.9463 WineCask.com

Wine Country Cuisine | SB-Exclusive Wine List | Intimate Patio Dining 9 West Victoria Street 805.730.1160 BouchonSantaBarbara.com

FIRSTS

Savoy passages Q&A with Chef Paul Shields

By Hana-Lee Sedgwick

P Joshua Curry

aul Shields is one-half of the team behind Savoy Café, the much-loved Santa Barbara eatery he co-owns with his wife, Kathy. The Shieldses are also part of Savoy Wines, the downtown wine shop they opened in June 2017 with partner Bob Wesley. I caught up with Paul to chat about what inspired them to venture into the wine world and what he thinks makes Savoy Wines special.

The Savoy Café & Deli crew.

Wine store manager Bob Wesley (left) with owner/Chefs Kathy and Paul Shields. w w w. f o o d – h o m e . c o m

You’ve had a successful business with Savoy Café, so what propelled you to undertake a new project?

Put simply, the chance to learn more about wine and to work with Bob Wesley of Lazy Acres and Winehound fame. That, and having yet another entrepreneurial seizure. (continued)

FOOD & HOME

17

FIRSTS So how did you get into wine?

Back in 1993, I was the chef de cuisine at a fine dining restaurant in Sunriver, Oregon.

We did a monthly winemaker’s dinner and I started tasting Willamette Valley Pinots, pairing dishes and menus ... I guess that was the start. The next year I was back in Santa Barbara at the San Ysidro Ranch as executive sous chef, which brought more pairings and tastings. The following 10 years I was at Lazy Acres as prepared foods director, and worked with Bob doing even more wine dinners.

Joshua Curry

Tell us a bit about Savoy Wines and what makes it unique.

It’s a really inviting space, with Chris Potter artwork and my wife Kathy’s touch of “rustic elegance.” It’s spacious, well laid out, and has a great selection, with two of the nicest guys in the business running it. We pride ourselves on low key (as opposed to highbrow) customer service, and both Patrick and Bob are ever approachable. Bob Wesley runs the show – he researches and tastes around 50+ wines per week – and Patrick has taken on the role of understudy, an enviable position for any Santa Barbara oenophile.

Does Savoy specialize in a certain wine region or price point?

That’s a great question! We feature wines from around the world, with an excellent Central Coast / California selection. But

what I think is most impressive are the value wines Bob brings in from Spain, Italy, even Macedonia, that are absolutely fantastic. We have 60 wines under $18; we even have a shelf that displays “our favorites” for under $15. Bob has his finger on the pulse of the underground or smaller, younger wineries as well. For example, you’ve got to try Lost Blues wines from Gio Grandinetti of Paso Robles – stellar!

Do you have a favorite wine pairing?

Yes I do. Currently it would be Walter Hansel’s North Slope pinot noir with sea salt and pepper wood broiled lamb t-bones.

But the favorites are prone to change, and that’s one of the cool things about wine exploration.

I would have to agree! Do you offer many wine and food related events joining the two businesses?

We have a wine tasting at the café every month.

What would you say makes our community a great place for wine enthusiasts / oenophiles?

The combination of our unique geography, the intimate setting Santa Barbara offers, the passionate zeal of so many really good winemakers, and all so very accessible.

Oliver’s: Veggies Rule!

I

f you are turned off by the idea of a vegetarian restaurant, think again. Go directly to Oliver’s —and keep an open mind. My first meal at the highly anticipated opening of the former burger centric Peabody’s was a delicious surprise— from the swell décor (Sue Firestone and Associates) to the tasty dishes and pleasant staff.

We loved the “artichoke crab cakes” ($16) made with hearts of palm piled high with arugula and served with a spicy aioli, as well as the zucchini flatbread ($17) with arugula pesto, peaches, caramelized peaches and cashew cream on the summer menu. (Peaches have been replaced with barbecue sauce for winter). Truffle fingerling potatoes ($8) were quickly devoured by two of us.

Entrees range from grilled cauliflower steak ($22) with chimichurri lentils, pad Thai ($20), butternut squash ravioli ($24), a veggie burger ($18) and wild mushroom tostada ($23). There are lots of salads ($12-$14) – chopped, sunflower Caesar or chickpea nicoise, among others. The menu reflects the seasons, so look for new dishes depending on what’s fresh. The tab can run up quickly here, but isn’t your good health worth it? Desserts include a chocolate fudge tart and a maple apple crumble with coconut ice cream.

Whether you dine at the long communal table in the bar, under prettily lit trees in the patio warmed by outdoor heaters, the indoor dining room or just sashay up to the cool bar for a specialty cocktail incorporating fresh organic squeezes from The Juice Ranch, Oliver’s delivers on many levels, especially for the vegans in the house. —Leslie A. Westbrook Oliver’s, 1198 Coast Village Rd, Montecito, www.oliversofmontecito.com

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Photos courtesy of Olio e Limone Ristorante and Kevin Steele / kevsteele.com

Photos courtesy of Olio Crudo Bar and Gary Moss /garymossphotography.com

Photos courtesy of Olio Pizzeria® and Kevin Steele / kevsteele.com

OLIOCUCINA.COM 11 W. Victoria St., Ste.’s 17, 18 & 21

| Santa Barbara, CA 93101 | 805.899.2699

FIRSTS

Brunch Bubbles…

I

f you’re planning to bring the libations with you to your Sunday brunch, you might consider this bubbly rose offering from winemaker Eli Parker of Fess Parker Vineyards in Los Olivos. Delicious on its own as an aperitif, it also pairs beautifully with salmon, crab cakes, and an assortment of triple cream cheese.

Well worth the corkage fees. So have a zesty good time!

The 2015 Fesstivity Brut Rose Available at The Bubble Shack 2970 Grand Avenue Los Olivos, (805) 688-8276 or the Santa Barbara Wine Collective 131 Anacapa Street Santa Barbara, (805) 456-2700.

Paradise Found New tasting room in the Funk Zone.

N

estled in the enclave of Funk Zone tasting rooms, Paradise Springs Winery, has set an impressive standard for “bicoastal wine tasting.”

Conceptualized by CEO Kirk Wiles, Paradise Springs Winery took up residence in Clifton, Virginia in 2006. Upon the 2013 vintage harvest, an insurmountable demand quickly arose and Wiles decided on expansion to California wine country. He relays that they strive “to make really good wine and foster a great experience, while replicating in another region with different styles of wine that we can’t do in Virginia.” Paradise Springs offers flights of both their East and West Coast varietals, and Executive Winemaker Robert Cox isn’t afraid to experiment with unusual flavors. Along with the input of wine consultant Doug Margerum, the winery leaves no holds barred when it comes to regional correctness and highly refined wine making.

The tasting room’s open-air entry, complete with a sleek fire pit and lounge area, is met by a lengthy white marble bar and ambient lighting. Massive zinfandel vines

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adorn the winter gray interior walls, their gnarled beauty garnering stares from the steady influx of curious passerby. The bustling wine bar draws in tourists and locals alike from the packed Funk Zone streets, and it’s no secret that the wine is making a favorable impression on Saturday’s crowd.

The 2014 Happy Canyon Sauvignon Blanc is crisp and lightly citrus while the 2015 Sanford & Benedict Pinot Noir exudes a more robust black pine currant.

Tasting room manager Dane Thompson’s unconventional haikus add unique flair to the wide array of varietals available for sampling. The winery also has a rosé in the works with a charitable driving force behind it, so wine lovers can look for that in the upcoming months.

Despite opening up shop during a difficult season of natural disasters, Paradise Springs Winery has flourished immensely and provides a beautiful space for tasting fantastic wine and reveling in the art of the industry. — Carly Bates 805-690-3650, paradisespringsofsantabarbara.com w w w. f o o d – h o m e . c o m

Locally owned since 1980

2981 Cliff Drive Santa Barbara 805-898-2628 www.boathousesb.com

101 E. Cabrillo Blvd.

Santa Barbara 805-966-2112 www.fishousesb.com

230 Stearns Wharf Santa Barbara 805-966-6676

www.shellfishco.com

Santa Barbara’s elite family of award-winning oceanfront seafood restaurants!

FIRSTS

Since 1979

Downtown Dish Champagne and Cupcakes!

Italian & Mediterranean Cuisine Steaks • Seafood • Chops Late Lunch - Light Dinner

until

4:30

Daily Chalkboard Specials Open Air Bar Near

theatres and shops

Plenty

of parking in back

1012 State Street (805) 965-4351

www.chasebarandgrill.com 22

FOOD & HOME

I

’m starting Sunday off in the spirit of aloha at the new Islands restaurant in La Cumbre Plaza. A Hula burger on the lanai, with a juicy patty, sautéed mushrooms, sharp Swiss cheese, and lux mayo. One of their frosty Blue Hawaiians or a Mai Tai would hit the spot, but I’m saving myself for a special treat.

Living by the motto that it’s never too early for champagne, I make my way to the Funk Zone, where Corks n’ Crowns features a champagne and cupcake tasting every Sunday. In this comfortable tasting room, Samantha Eve of Violette Bakeshop pairs her jeweled cupcakes with the perfect champagne.

Sitting by the fire, I sip Je T’aime Cremant de Limoux and nibble on Persian love cake, a little gem of cardamom cake topped with ethereal yellow buttercream, lightly aromatic with rosewater and saffron, sprinkled with crushed pistachio.

One bite, one sip, and I’m feeling like I might just fall in love with this love cake.

Next is the orange-blossom cupcake with a fairy’s thimble of lemon cream inside, paired with an Alice prosecco from Valdobbiadene with a dry snap of green apple. I start thinking every day should start with champagne and cake as I savor the third exquisite cupcake, a Brooklyn Blackout that is pure cocoa. Intensely rich cake topped with milk chocolate lusciousness. And to drink, it’s Domaine Allimant Laugner, a pale pink Cremant d’Alsace that melts my faculties with little hints of strawberries and citrus.

Sugar-spun and floating on bubbles, I leave in sparkly spirits, ready for a Sunday siesta!

— Story and photo by Angela Borda.

Corks N’ Crowns, 32 Anacapa Street, 805-8458600; Islands, 3825 State Street, 805-964-0044. w w w. f o o d – h o m e . c o m

TWO GREAT LOCATIONS FAMILY OW NED

|

A MERI CA N BI S TRO

|

L O CA L CU I S I N E

downtown

SANTA BARBARA 1311 State Street | 805-962-1311 | janesb.com

Enjoy our family recipes and friendly service Simple and delicious food made daily from scratch GOLETA 6940 Marketplace Drive | 805-770-5388 | janesb.com

at the marketplace

FIRSTS

Handlebar owners Kim Anderson and Aaron Olson. Opposite clockwise: Fresh daily baked goods. Standard Handlebar cup of Joe. Old Safeway building circa 1956. Next page: Avocado toast makes for a delicious pairing to the brew.

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FIRSTS

Coffee Culture: And the story of how bike meets bean

by Jeff

Miller

W

ant a challenge? Try getting Kim Anderson and Aaron Olson to stop moving long enough for an interview. Good luck. They’re a blur of motion ever since opening their new Handlebar coffeehouse location on De La Vina in September.

It’s their second Santa Barbara shop. They opened the first in 2011, in the former Three Pickles Deli space on East Canon Perdido. That was the real challenge – establishing a new shop in a new city in an enterprise that was also new to them.

Previously, Olson and Anderson had been on the road for years as professional cyclists, mostly in Europe. Along the way, in 2009, Anderson won the women’s version of the Tour de France, called the Route de France Féminine.

“We both raced for best team in world for a while,” Olson recalled.

And when they weren’t racing, they were often in cafes, drinking in the atmosphere and the brews that they would eventually work to replicate in Santa Barbara.

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“That’s what you do in Europe,” Anderson said. “You stop at a café for a sandwich and then you keep riding. It’s part of the cycling culture. I loved that everybody knew each other.”

They actually met in Japan, though, as two of the five-rider U.S. national team. “From that point on we were kinda joined at the hip, traveling together,” Anderson said. That was 17 years ago.

They may be cycling citizens of the world, but they began as Westerners, she from Colorado Springs, he from Eugene, Oregon. So it’s fitting that they ended up here. During the Amgen Tour of California they discovered Santa Barbara and the seed of an idea was planted. On the upside, they found “a nice-sized city” with a welcoming feel. Olson said.

They liked the world-class climbs on Figueroa and Gibraltar mountains.

And they needed an airport nearby. The downside: Expensive. But the climate kept bringing them back.

The decisive year was 2008. Olson’s team was yet another victim of the economic crunch. Though Anderson still had her contract, the duo startFOOD & HOME

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FIRSTS ed talking in earnest about making their coffeehouse fantasy a reality.

They made the leap in 2011, opening the first Handlebar Coffee Roasters across the street from Santa Barbara’s birthplace, El Presidio. Then, five frenzied years later, the building on De La Vina became available and the idea of a second shop took root.

It was a much bigger project than the first Handlebar, sizewise and everywise.

(The downtown shop is 1,200 square feet, the uptown: 4,000.)

The De La Vina structure, built in 1939 as a Safeway supermarket, needed a lot of work, not to mention permits. Over the years it had been a mattress store and a woodworking shop, among other uses. They peeled back the walls to reveal the original bricks, Olson himself chipping off the plaster.

They pulled down the drop ceiling to create 30 airy feet of headroom, unveiling skylights as a bonus. The permits took 11 months to come through.

And that was only the starting line. This shop would expand on the original concept by adding more food, including house-made pastries, plus serving beer and wine. There were baristas to hire and train, a kitchen crew to find, a menu to create, on and on. Plus they’d now be steering two Handlebars.

What they didn’t have to learn was how to find fine coffee beans and how to roast them.

They’ve been doing all that since 2011. Their original roaster, dubbed “Hercules,” has now been replaced by “Zeus,” a completely rebuilt Probat oven from Germany. “They make nicelooking, practical workhorses,” Olson said.

And there’s plenty of work. Olson roasts about 1,000 pounds of beans twice a week (Mondays and Thursdays). “Huge days,” he labeled them. All of that is done in the new De La Vina shop. They shuttle bags of the product downtown “pretty much every day.”

Most of the beans come from Royal Coffee in Oakland, but about one-fifth come straight 26

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“That’s what you do in Europe,” Anderson said.

“You stop at a café for a sandwich and then you keep riding. It’s part of the cycling culture.

I loved that everybody knew each other.”

from Colombia. In 2015 Anderson and Olson journeyed there and met Rafael Aya at his La Virginia farm. “They gave us lunch,” Olson recalled. “It’s a personal relationship, and it’s really rewarding,” he said. And the beans? “Top quality.”

Now the two shops are running smoothly, but that doesn’t mean it’s all a downhill cruise. “I didn’t realize it would be this busy,” Anderson said. “The community has really come out from every nook and cranny.”

“It’s been amazing,” Olson agreed.

“In the morning there’s a line at the door. On weekends it stretches to the parking lot.”

From nothing, there was suddenly a swarm of regulars filling the air with coffeehouse chatter. “I think every community is looking for a place to meet,” Olson said.

Kind of like a European café.

Getting it all done requires hard work and long days – often 17 hours at least. Is it all fueled by gallons of caffeine? Not so much. When they do finally get a cup of coffee, it usually goes cold from lack of attention.

“We don’t sit down long enough,” Olson said.

The kitchen tries to force-feed them. “They’re afraid we’re getting too skinny.”

Those long days run into nights. Handlebar uptown hosts live music (free!) in the evenings, including local favorites Bryan Titus and Lois Mahalia in recent weeks. Is the music drawing a crowd? “Packed,” said Olson. (He was spotted busing tables at almost 8 p.m. during a recent standing-room-only Titus show. Asked what time he’d arrived that morning, he said, “4:30.”)

The two Handlebars employ about 40. The owners declined to name names because “so many have helped us over six years.”

As for their freewheeling past, Olson said, “I think we both miss traveling, being fit, the challenge of waking up and riding.” But there’s plenty of satisfactory challenge in waking up and running a business, he agreed. “We’re paying back the gods of the coffee world, creating a nice environment for people around the world to come and enjoy.”

Handlebar Coffee Roasters www.handlebarcoffee.com w w w. f o o d – h o m e . c o m

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

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Ashley Hardin

HOME COOKING

Spicy Shrimp & Grits with White Cheddar and Ham 28

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In the spirit of spring…

SPICY SHRIMP & GRITS WITH WHITE CHEDDAR AND HAM Pure Joy Catering, Executive Chef, Lynette La Mere Here’s a great keeper, fast, easy & delicious. Make your shrimp first, then the grits. Serves 4 1 lb. shrimp (raw) 21-25 ct. peeled & deveined tails off 2 tsp. smoked paprika 4 cloves garlic, minced 1 tsp. sea salt .75 tsp. chipotle chili powder 4 tbl. Butter 1 lemon, juiced Toss the shrimp to coat in a bowl with the paprika, garlic, salt & chili powder, Heat a skillet to medium high heat. Add butter to the skillet, once melted add seasoned shrimp. Make sure the shrimp is in a single layer in the skillet. Sauté shrimp on one side for 2 minutes, flip and cook an additional 1-2 minutes. Add lemon juice, remove from heat, cover & set aside and make your grits.

For the Grits; Makes about 5 cups grits.

10 oz. ham 1 ear corn, cut off the cob 3 cups whole milk 1 teaspoon salt 1 cup instant grits 4 oz. sharp white cheddar, shredded 1.5 tbl. Butter Fresh ground pepper

Southampton by Wood-Mode.

Dice the ham very fine and sauté, when nearly done toss in the corn kernels for just a few minutes then set aside.

Scald the milk with the salt in a saucepan over medium heat until little bubbles appear around the outside. Slowly whisk in the grits and continue Southampton by Wood-Mode. whisking until the mixture barely simmers. Cook, whisking often, until very thick, about 5 to 6 minutes.

Remove from the heat and stir in the cheese, ham and corn until melted and smooth.

To serve, place about a teaspoon of butter on the bottom of warm bowls & top with hot grits, the shrimp & a good grind of fresh pepper, boom.

Recipe by Pure Joy Catering, Executive Chef, Lynette La Mere. (805) 963-5766. www.purejoycatering.com

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 805.682.4003 805.68 Showroom locations: 3630 Sagunto Street www.thekitchencosb.co 1717 State Street (continued)

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Fo

©2008 Wood-Mode, Inc.

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Santa Barbara, CA 93101

Santa Ynez, CA 93460

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HOME COOKING CAULIFLOWER POTATO PANCAKES From the kitchens of Pure Joy Catering Executive Chef, Lynette La Mere Quick, easy and glorious Latkes, veggie pancakes, whatever you call them, I promise you’ll be getting calls for more of them! I have a darling gang of now grown, beautiful, Jewish children who have showered me with compliments over the years on “the best Latkes they’ve ever had!”

Which is flattering and comical, because I was raised by a catholic French chef, my grandfather, who served these often. In an effort to cut carbs - for some reason I don’t get away with them as well as he did – I’ve worked in cauliflower, which cuts the carb count substantially, leaving you feeling lighter, and you won’t miss the additional potatoes at all. Makes 15 1 lb. Cauliflower florets 1-½ lb. russet potatoes 1 ½ tsp. salt 2 eggs ¼ cup flour, or matzo flour ¼ cup chopped fresh Italian parsley Olive oil to pan fry

Danielle Fahrenkrug

Pulse process the cauliflower into small pea size. Dump it in a bowl, cover & microwave 3 minutes. Let that cool a bit while you grate the potatoes. Using a clean dishtowel, squeeze out all the fluid you can from the cauliflower & the potatoes in batches. This is the step that will make or break it, so really give it a good squeezing.

Toss all the ingredients together & mix well. Heat a sauté pan or two to medium high, spray or pour olive oil in and sauté in 1/3 cup portions.

These are amazing with sour cream, chives and applesauce…oh yea!

Baked Fish Tacos Drizzled in Creamy Southwest Dipping Sauce

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BAKED FISH TACOS DRIZZLED IN CREAMY SOUTHWEST DIPPING SAUCE There is nothing quite like a savory feast to bring people together like these delicious fish tacos! A Dry Orange Muscat or Viognier pairs well with this flavorful dish. w w w. f o o d – h o m e . c o m

Hoffmann Brat Haus Rhubarb Hand Pies

Gourmet Sausage & Age old Craft Beer Hoffmann Brat Haus is a locally owned family business. Our vision was inspired by the European tradition of families and friends coming together to share meals and stories. Our goal is to create a restaurant that feels like home while providing a unique and memorable experience.

Ashley Hardin

Try Gourmet Sausages and some of the Worlds best beer selections. Beer Bar, Sports Bar, Patio Seating, Gluten Free, Vegetarian and Vegan Options, Dog Friendly, WIFI, fire pits available.

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801 State St, 805-962-3131 Serves 4 | Prep Time: 15 minutes | Cook Time: 9 minutes Ingredients: 1 ½ pounds fresh Cod Kosher salt and freshly ground black pepper 2 tablespoons coconut oil 2 limes ¼ cup cilantro leaves, freshly chopped ½ red onion, thinly sliced 1 cup shredded green cabbage 1/4 cup finely diced red bell pepper (for garnish) 2 tablespoons fresh cilantro, chopped (for garnish) 6-8 small tortillas Southwest Dipping Sauce ½ cup mayonnaise 1 teaspoon of lime juice 2 teaspoons honey 1 teaspoon white vinegar ¼ teaspoon cayenne pepper ½ teaspoon paprika ¼ teaspoon cumin ¼ teaspoon garlic salt ¼ teaspoon dry oregano Directions: For the fish: In an 8 x 8 inch baking pan add 1 tablespoon of

melted coconut oil to the bottom.

Spread fish on top and sprinkle with ½ teaspoon salt and a dash of black pepper. Preheat oven to 350 degrees F. Heat a large skillet over high heat and add 1 tablespoon coconut oil. Sear the fish for 15 seconds on one side, turning once and repeating 15 seconds on the other side. Remove from heat and place back in baking dish.

Meanwhile while fish sets for a minute, turn the burner to medium low and add to your heated skillet; juice of 1 lime, red onion slices, 1 teaspoon of salt, a dash of black pepper and a handful of freshly chopped cilantro leaves (about ¼ cup). Sautee about 1 minute until onion becomes slightly translucent.

Drizzle the onion mixture over the fish. Cover and bake for 7 minutes.

Remove and serve immediately or refrigerate until ready to use, for up to 8 hours.

For the Southwest Dipping Sauce: Combine in a small bowl ½ cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon garlic salt, ¼

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w w w. f o o d – h o m e . c o m EE Food & Home Raise a Glass quarterpage ad 0617.indd 1

31 6/5/17 3:53 PM

HOME COOKING

Cauliflower Potato Pancakes

teaspoon dry oregano. Mix well, cover and refrigerate for up to an hour before serving.

Serve: Layer each slightly heated tortilla with cabbage followed by fish. Drizzle with Southwest sauce and garnish with diced red peppers, cilantro and a lime wedge! Enjoy!

Recipe by Danielle Fahrenkrug (Delightful Mom Food) www. delightfulmomfood.com PALEO PIE CRUST WITH FRESH BERRIES A light and refreshing grain-free and gluten-free paleo summer dessert.

Made from cashews and dates with a sweet side of coconut oil to give this crust a “buttery” taste without the butter! Serve with your favorite summertime Rose wine.

Serves: 8 INGREDIENTS CRUST: 1 ½ cups Almond Meal 1 ½ cups chopped cashew nuts 1 egg 1 egg white 1 teaspoon vanilla 32

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6 Tablespoons coconut oil, melted 3 pitted dates FILLING: 2 cups of fresh blueberries 2 cups of fresh strawberries quartered Mint leaves (optional) Whipped cream (optional) INSTRUCTIONS Report this ad 1 Preheat oven to 350 degrees F. Combine all the crust ingredients in a food processor and blend for about 30 seconds until it is combined and smooth.

2 Transfer to a pie dish. With hands, press down on the dough and spread around the base evenly and up the sides. With a fork, poke the bottom of the pie about three times in a circular motion to create holes at the bottom.

3 Bake for 30 minutes. Remove and let cool.

4 Add chopped fruit. Garnish with mint leaves and your favorite whipped topping. Serve and enjoy!

Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com RHUBARB HAND PIES Makes 4 hand pies Pie dough ingredients: 1 1/4 cups unbleached all purpose flour 1/2 teaspoon kosher salt 2 teaspoons (packed) brown sugar 1/4 pound (1 stick) cold unsalted butter, cut into ½ inch pieces 1/2 cup cold water 1/8 cup champagne vinegar 1/2 cup ice Procedure: 1. In a food processor, add flour, salt and brown sugar, pulse until ingredients are combined, or about 10 seconds. Add the butter pieces and pulse until the butter is coated with the flour mixture and the largest pieces of butter are about the size of peas or about 15 seconds.

2. Combine the water, ice and

champagne vinegar in a large measuring. Turn on the food processor and slowly drizzle about 1/3 cup of the ice water mixture (no ice cubes) into the food processor, the dough will begin to come together. Continue processing until dough forms into a ball. If dough does not form a ball, continue processing and adding 1 tablespoon of ice water mixture until ball is formed.

3. Prepare a medium Tupperware by adding 2 tsp flour, put the lid on and shake until flour has coated the inside. Next, cut a large sheet of parchment paper, roughly 13 x 17in, lay on a counter and flour the parchment paper.

4. Empty the dough mixture from the food processor on to the floured parchment paper. If dough is too wet, lightly roll it in the flour on the parchment paper.

Then, with floured hands shape dough into a flat disc, drop into Tupperware and refrigerate for at least 1 hour, or overnight, giving the dough time to rest.

5. Remove the dough from the fridge 5 minutes before you begin w w w. f o o d – h o m e . c o m

HOME COOKING to roll the dough. Dough that is too cold will develop cracks when rolled. Lightly flour your work surface, hands and rolling pin (I like to work on parchment paper versus directly on my stone counters.) With your hands, roughly shape the dough into a square/ rectangle then begin rolling the dough out with a rolling pin until dough is about an 1/8 inch in thickness.

6. Using a ruler and paring knife, cut the dough rectangle in half lengthwise – you now have two rectangles. Divide those rectangles in half lengthwise again, then in half again width-wise. You should have 8 rectangles roughly the same size.

7. Transfer pastry rectangles to a parchment paper lined baking sheet and place in freezer for 10 minutes.

Cardamom-Pistachio Cookies

Hand pie filling ingredients: 1 lb. fresh rhubarb stalks, cleaned and cut into ½ inch slices 1/4 cup + 2 tablespoons brown sugar 2 tablespoons granulated sugar, plus a tad more for dusting 1/8 teaspoon ground allspice 1/8 teaspoon ground cardamom 1/2 tablespoon fresh grated ginger 1 tablespoon arrowroot powder 1 tablespoon all-purpose flour 1/2 tablespoon fresh lemon juice 1 egg, beaten and split into two containers, reserve one portion for egg washing Dash rhubarb bitters Procedure: 1. In a medium bowl, combine the rhubarb, brown and granulated sugars, allspice, cardamom, fresh grated ginger, salt, and arrowroot and mix thoroughly.

Stir in the lemon juice, (one portion) egg and bitters.

2. Remove pastry rectangles from freezer. Using a pasty brush, brush half the rectangles with the beaten egg mixture, making sure to brush all the way to the edges.

3. Spoon a heaping tablespoon of rhubarb mixture into the center of each egg brushed rectangle. Top each filled rectangle with a remaining rectangle, then using the tines of a fork, press and seal each hand pie.

Dip the fork in a bit of flour if it sticks. Use a knife to cut a vent in the middle of each hand pie to release steam. Place the hand pies back on the parchment lined baking sheet and freeze for 10 minutes.

4. Preheat oven to 400 degrees F. Remove hand pies from freezer and brush the top of each pie with the remaining beaten egg and sprinkle with granulated sugar. Place pies back on parchment lined cookie sheet and into the oven. Bake the pies for 20-25 minutes, or until golden brown and juices are bubbling. Remove them from the oven and let cool for 20 minutes before serving.

The hand pies will keep in the refrigerator for 3 days or at room temperature for 2 days.

Recipe by Ashley Hardin w w w. f o o d – h o m e . c o m

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HOME COOKING

Winery - Tasting Room - Wine Bar

The Barrel Room

The Warehouse

414 Salsipuedes St. 805.965.7985

3563 Numancia St. 805.688.5757

Downtown Santa Barbara

Old Town Santa Ynez

Come in and experience the art of winemaking. www.carrwinery.com

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rack to finish cooling. Mix together glaze ingredients until smooth. Once cookies are cooled use rubber spatula and spread glaze over cookies.

—Recipe and photo by James Stefiuk FAIRVIEW GARDENS HEIRLOOM PUMPKIN GNOCCHI WITH ROASTED MUSHROOMS Recipe by Abel Basch Pasta Ingredients: 4 cups roasted heirloom pumpkins 4 cups flour 1 egg 1 dollop of ricotta cheese (optional) Salt and freshly ground pepper Pesto Ingredients: 1 cup arugula 1 cup cilantro 1 cup extra virgin olive oil 4 cloves garlic 1/2 cup pine nuts (toasted, or 1/2 cup of any nut on hand) Juice from 1 lemon 1/4 cup Parmesan cheese Salt and freshly ground pepper Optional mushrooms: 1/2 lb. seasonal mushrooms Chanterelles in fall/winter, Morels in spring, Cremini year round Extra virgin olive oil Salt and pepper Thyme Roasted pumpkin seeds (optional) 1. Cut heirloom pumpkin into eighths, remove seeds and pulp. Store seeds for later.

2. Toss pumpkin with olive oil, salt and pepper. Roast pumpkin in oven for 40 min at 425. Let cool. Remove skin.

3. Measure 4 cups of roasted skinned pumpkin, 4 cups flour, 1 raw egg, optional dollop of ricotta cheese, and combine in bowl. Fold together gently but thoroughly.

Shape gnocchi by rolling into small lengths of dough.

Cut 1 1/2 in x 1 1/2 in pieces.

4. Prep pesto by combining all ingredients into food processor and blending to desired consistency.

5. Toss mushrooms with olive oil, salt, pepper, and thyme. Roast in oven for 20 min at 400*.

6. Bring large pot of salted water to a boil. Drop gnocchi into boiling water in small batches until pasta begins to float (2-3 min). Remove from water, place into bowl.

7. Spoon pesto over gnocchi and toss with roasted mushrooms.

8. Garnish with roasted pumpkin seeds and Parmesan cheese.

You can find heirloom pumpkins, arugula, cilantro, and organic extra virgin olive oil locally in the Fairview Gardens Farm stand. w w w. f o o d – h o m e . c o m

Danielle Fahrenkrug

Paleo Pie Crust with Fresh Berries

CARDAMOM-PISTACHIO COOKIES 1 cup vegetable shortening 1 cup sugar 1 cup light brown sugar, lightly packed 2 eggs 2 Tbs milk 1.5 tsp vanilla extract 1.5 cups all purpose flour 1/2 tsp salt 1 tsp baking soda 4 cups whole grain oats 1 cup pistachios, unsalted 1.5 tsp cinnamon 1 tsp cardamom

Glaze: 1.5 cup powdered sugar 1/2 tsp cardamom 1/4 cup milk

Heat oven to 375 degrees. In a large bowl, blend shortening with sugars, adding sugar gradually. Add eggs, milk and vanilla, beat well. Add flour, salt and baking soda, beat well. Stir in oats and pistachios.

Drop by rounded tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets. Bake for 13 to 15 minutes or until golden brown. Remove from oven and let stand for 5 minutes. Place cookies in a wire

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HOME COOKING creamy butter. With bright acidity, mineral notes and a clean finish, it’s a wonderful match for the fresh greens in the salad while complementing the fish and subtle briney notes of the olives and capers.

LUCKY’S CHARRED RARE TUNA NICOISE SALAD

By Leonard Schwartz, Exec Chef/GM at Lucky’s Steakhouse in Montecito Serves two as a main course.

KITCHEN NOTES:

Charred Rare Tuna Nicoise Salad from Lucky’s Chef Leonard Schwartz

By Hana-Lee Sedgwick

S

ince 2000, Lucky’s has been a popular destination in Montecito for its prime steaks and seafood, inviting old school bar and relaxed yet upscale ambiance. Owned by friends Gene Montesano, Jimmy Argyropoulos and Herb Simon, who believe that “the harder one works, the more luck one has,” Lucky’s was established as a place to go “after a long day of working hard for good luck of your own.” The result is a neighborhood steakhouse located in a 1920s building where one can count on a quality meal, great cocktails and a good time.

Lucky’s may be known for its USDA prime beef, but don’t discount the lighter side of the menu, including the wide selection of seafood, vegetable and salad options. Combining all three is the colorful Charred Rare Tuna Nicoise Salad found on the lunch menu, created by

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Executive Chef Leonard Schwartz; it’s a tasty choice for those seeking something hearty but not heavy and is especially appropriate for this time of year. Says Schwartz, “The Charred Tuna Nicoise Salad is a perennial favorite for Spring. Using the freshest Ahi and farm greens garnished with some favorite Mediterranean ingredients, it’s a healthy, light yet satisfying main course salad.” While this salad proves that it’s not all about the meat at Lucky’s, you really can’t go wrong with anything on the menu.

WINE PAIRING For this dish, Schwartz recommends the 2015 Point & Line Chardonnay, Sierra Madre Vineyard. A local bottling by four friends in the industry, the wine shows clean notes of lemon blossom and stone fruit accented by a hint of

1. Prepare an ice bath. Bring 2 cups water to a boil with a pinch of salt. Blanch the green beans for 1 minute. Drain and immediately plunge into ice bath. Drain and set aside.

2. Place the potatoes in a small pot and cover with water with a pinch of salt. Cook uncovered for about 15 minutes until tender but not mushy. Drain and set aside and cut in quarters when cool.

3. Whisk together 4 tablespoons EVOO, the red wine vinegar and balsamic vinegar. Season with salt and pepper and set aside.

4. Place the remaining 1 tablespoon EVOO on a plate and coat the tuna steaks with it.

5. Whisk the vinaigrette well and toss the lettuces with about 2/3 of it. Divide the greens onto two large plates.

6. In the same bowl mix together the sweet onion, green beans, julienned pepper and capers with the remaining vinaigrette. Place this mixture on top of and around the greens.

7. Garnish each plate with quartered potatoes, anchovies, olives, egg and diced tomato.

8. Heat a cast-iron skillet extremely hot.

Season tuna with salt and pepper. Sear the tuna for approximately 1 minute on each side.

9. Cut each steak into four or five slices and lay over the salad and serve immediately. w w w. f o o d – h o m e . c o m

Hana-Lee Sedgwick

12 haricots verts or other green beans 2 pinchs Salt 2 new potatoes 5 tablespoons extra virgin olive oil 1 tablespoon red wine vinegar 1 teaspoon balsamic vinegar Fresh ground pepper 2 very fresh 5-ounce tuna steaks, cut 1 ½ in. thick 4 cups mixed baby lettuces 4 very thin slices of sweet onion ¼ cup julienne of red or yellow bell pepper 1 tablespoon drained capers 8 anchovy fillets 8 8 Nicoise or Kalamata olives 1 large unpeeled tomato, seeded, diced and tossed with 1 teaspoon balsamic vinegar, salt and pepper 1 hard boiled egg, quartered

w w w. f o o d – h o m e . c o m

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O N T H E COV E R

Fishouse—House Made espresso Tiramisu.

Photo by Joshua Curry

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O N T H E COV E R

SWEET TREAT! A local cornucopia of confections

V

by Jeff

isitors from the East Coast tend to have preconceived notions about Californians in general and Santa Barbarans specifically. High on the list is the idea that

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Miller we eat nothing but kale and spend most evenings hammering our cares into submission in drum circles.

While it’s true that both kale and drumming are local favorites, the leafy greens notion takes a torpedo amidships when these same visitors see the prevalence of sweet shops here. Cakes, pies, tarts, tortes, churros, puff pastries, ice cream, famous candies, etc. and etc., seem to tantalize on almost every downtown street. (On the other hand, there’s also a profusion of workout rooms of all descriptions, proving that symbiosis works. You can have both – sweet and slender.)

Where to begin? Coconut cake at Jane?

Peanut butter pie at Louie’s? The Monster Cookie at Harry’s? The Key lime pie at Palace Grill? That’s only the tip of the icing.

Santa Barbara is a veritable cornucopia of confections.

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Harry’s Plaza Café— Cookie Monster.

Featuring a half-pound fresh baked cookie topped with vanilla ice cream, fudge and whipped cream.

Toma—Strawberry Phiyllo Crisp with vanilla bean ice cream.

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In my experience, it’s a rare diner who, at the end of a meal, says no to at least a spoonful of such delights as these. Humans are just built this way: After the savory, we crave the sweet.

“Dessert” (from the French desservir, meaning “to clear the table,” hasn’t always been as straightforward as a nice wide piece of cake or pie. Eel in marzipan was a treat in a 16th century Italian feast, according to Sweet Invention: A History of Dessert by Michael Krondl. And don’t forget to save room for the lampreys in a sauce of their own sweetened blood.

If you look up desserts invented by state, California doesn’t exactly knock it out of the park. We’re credited with the fortune cookie (first whipped up in San Francisco, allegedly, although others claim authorship too).

Nothing wrong with that bit of twisted flour with a message inside, but it’s not in the league of New York’s baked Alaska (though slightly ahead of Illinois’s offering, the Twinkie).

Unless you’re one of those few who simply and annoyingly say, “No thanks, not much of a sweet tooth,” you probably have your own guilty pleasures. For many childhood years I was addicted to Milk Duds, much to the dismay of my fillings. Then came the chocolate malt. And now, the insidious, irresistible lava cake.

But my foray into fancy restaurant desserts did not begin well. As it happens, my father was a restaurant man, who sometimes took the family downtown to sample the fare of his competitors. One night a friendly rival decided to impress us by bringing a magnificent, flaming concoction, a baked Alaska, to the table. We were of course awed, until the first bite.

Something was clearly amiss. It turned out the chef had used salt instead of sugar in the mix. A flurry of apologies ensued. On the upside, my love of desserts eventually recovered from the shock.

These days, being a kale-eating Californian, I’ve been able to rein in my desserting to a large degree, as have my cousins, who frequently dine with us. Usually we find one large, fab, hopefully molten cake offering and share it. This requires a good deal of civilized behavior on the part of the fork-bearers. There are no written rules, but it’s tacitly agreed that each will take a turn, reining in the urge to elbow others aside.

Not everyone is this evolved. A few years back a writer complained to Miss Manners in the Washington Post: “Lately, whenever my husband and I go out to restaurants, from family level to the more elegant, a very annoying gesture takes place at dessert time.

Dessert, ordered by one diner, comes with multiple forks or spoons to be ‘shared’ with others at the table … When did this annoying custom start and why?”

During one such episode, she writes, she was forced to raise an eyebrow.

“All right, all right,” replied Miss Manners. “How do we get you to stop harassing waiters and embarrassing your family?”

Score one for civility. And save me a bite. I’ve still got room after my kale. w w w. f o o d – h o m e . c o m

Ashley Hardin (Toma); Joshua Curry (Harry’s); Shelly Vinson (Bouchon, Louie’s); Michael Brown (Paradise); Danielle Fahrenkrug (Hoffman Brat House)

O N T H E COV E R

Bouchon—Cookie Bread Pudding made with chocolate cchip cookies, cookie custard and McConnell’s vanilla ice cream and chocolate sauce.

Louie’s at the Upham— House made peanut butter pie with cinnamon infused whipped cream.

Paradise Café—Chocolate Mousse Pie made with semi-sweet chocolate, cookie crumb crust and topped with a buttercream espresso icing.

Hoffmann Brat Haus—Root Beer Float served with two scoops of McConnell’s vanilla ice cream. Can also be served with Belgian beer.

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O N T H E COV E R

Olio Pizzeria—Budino (butterscotch pudding) and coffee. Photo courtesy of Olio Pizzeria® and Kevin Steele / kevsteele.com.

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opal restaurant and bar’s “Like Water for Chocolate” Surprise with a Fresh Raspberry Coulis and Tahitian Vanilla Bean Creme Anglaise.

Ashley Hardin

Sly’s—“That Sundae.” This dessert features house made caramel and chocolate sauce, pecans, vanilla ice cream and a sprig of mint.

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O N T H E COV E R

Palace Grill—Florida Key lime pie served in a graham cracker crust and topped with Chantilly cream.

Ashley Hardin

Waterfront Grill-Endless Summer Café—Kauai Mud Pie. McConnell’s Brazilian coffee ice cream, Oreo cookie crust, caramel and chocolate sauce, Macadamia nuts, and whipped cream.

Ashley Hardin

Via Maestra—Coppa Italiana. Imported Italian gelato chilled and served in a stainless steel cup.

Danielle Fahrenkrug

Scarlett Begonia—Scratch-made blackberry pie served with French vanilla bean ice cream.

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Jane—Iconic Coconut Chiffon Cake Made from scratch daily at Jane.

Light, fluffy and not too sweet the tasty dessert features layers of chiffon cake with pastry cream and buttercream, sliced and served with sauce Anglasie

Stella Mare’s—Lemon Cake with lemon curd filling, caramelized Mascarpone cream and vanilla sauce.

Michael Brown

Brent Winebrenner

Petit Valentien— Classic New York Cheese Cake with citrus infused filling.

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MCGUIRE & WESTLOTORN FINE HOMES | ESTATES | RANCHES | LAND

CLASSIC ELEGANCE AMONGST THE OAKS This impeccable yet comfortably welcoming home of highest quality boasts warm, inviting living rooms that seamlessly flow to tranquil patios and colorful gardens. From the heart-of-the-home to great-room with chef’s kitchen, contiguous Butler’s pantry and generous storage areas for the best in organized entertaining! Living and dining room French door’s provide easy access to stone patios, an outdoor kitchen with alfresco dining, swimmers pool with an exquisite cabana and lovely mountain views for the discerning Montecito lifestyle.

MAURIE MCGUIRE & SCOTT WESTLOTORN 805.403.8816 | 805.403.4313 www.MontecitoLand.com COLDWELL BANKER RESIDENTIAL BROKERAGE The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. CalRE#01061042 CalRE #01875690

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EXQUISITE MONTECITO ESTATE

UPPER VILLAGE LIFESTYLE

4 Bedrooms | 4.5 Baths | Dramatic Mountain Views | Offered at $4,895,000

RYAN STREHLOW BROKER ASSOCIATE | 805.705.8877 | RYAN.STREHLOW@CAMOVES.COM SANTABARBARAHOMESANDLIFESTYLE.COM The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. CalRE#01044673

NEWLY PRICED

BEAUTIFUL ENNISBROOK ESTATE

BEAUTIFUL ENNISBROOK ESTATE

Beautifully renovated with 2 acres, a pool & tennis court.

Offered at $5,495,000

SALLY HANSETH

(805) 570-4229 | hanseth4@aol.com www.SallyHanseth.com

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. CalRE#0090225

HOME STYLE “Infinity Blanket” ($230) made from organic cotton and Celliant® fibers boasts FDA-approved technology that promises to recycle your body energy. Yasa Studios, 511 Olive St., Santa Barbara, (855) 622-3711 yaasastudios.com

Serving plate by Juliska.

Available at Coast 2 Coast Collections www.c2ccollection.com

Tile Co—The Baba Chic Collection from Country Floors brings the cultural heritage of Tunisian artisans to the world of modern design.

Remarkable for their intricate beauty rendered in polychromatic geometric and oral designs, these works of art are made entirely from limestone and marble indigenous to Tunisia. The Tunisian mosaics are suitable for residential and commercial interior wall and door applications. Available at TileCo tilecodist.com 48

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A Beautiful Home is in the Details With over 30 years in design, Karen Andrea will bring to your home the elegance and unique style you’ve always wanted.

Call for a Free Consultation.

805-340-4608

KAREN ANDREA INTERIOR DESIGN

Karen Andrea Derfer

BA, IDS, ASID www.karenandrea.com

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HOME STYLE

Give your summer patio table an elegant touch withToscana Bees wine carafes and bottle coaster.

Available at Italian Pottery Outlet. 929 State Street. www.italianpottery.com

Danish Teak Classics—Aluminum vintage modern pendant fixture with warm copper plated finish, designed and made in Denmark15.5” diameter, $1,245. Available in-store or online - danishteakclassics.com

Classic Santa Barbara style comfort sofa from SB Home Design. Custom orders and showroom models available.

Showroom located at 10 East Figueroa St. www.sbhomedesign.com 50

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UPGRADES

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here is an excitement in discovering new materials, especially in being one of the first to build with them. One that is gaining in popularity in kitchen and bath remodel circles is Neolith. Unlike marble, concrete, butcher block, laminate, and granite, Neolith isn’t porous, so it won’t stain and doesn’t need to be sealed. It’s also durable, and because the surface is so hard it resists scratches, abrasions, and heat marks. Neolith can be fabricated for countertops and cut as thin as five millimeters, to be used as cladding for walls, cupboards, and floors, allowing for a minimalist or contemporary look.

Available at Solid Rock Tile & Stone. www.solidrocksb.com 805-617-3310

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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!

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Rugs & More is recognized as the ultimate shopping destination for the world’s finest rugs.

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IN THE GARDEN

The Creative Process Loss and Secrets to a Beautiful Garden

By Lisa Cullen

I

admittedly struggled at first with writing this column. Being based in Montecito, witnessing the devastation firsthand, and receiving five mandatory evacuation orders since the beginning of December has made this year like no other. w w w. f o o d – h o m e . c o m

I could not just ignore the magnitude of loss that occurred in Montecito, especially being, as we are, confronted with it on a daily basis, yet I didn’t want to dwell on it either. Suddenly it’s spring and I don’t think any of us ever celebrated Christmas! So I decided to focus on rebuilding, FOOD & HOME

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IN THE GARDEN renewing, and the creative process.

If you drive around Montecito right now, you’ll see mainly the destruction phase of the rebuilding process. There’s still lots of debris and mud that need to be dealt with before rebuilding can begin in earnest. Before any creation, whether a new garden or a new home, there’s always some destruction. We remove walls to create a larger kitchen or living room. In that process, the old is cleared away to make way for the new. The creation of a new picture begins with a clean canvas. As the cleaning continues in Montecito we’ve seen the beginnings of a new picture and a vision of the future. I can see evidence of the creative process at work, which is a relief.

The creative process begins with a vision of the ideal, the end result, what is it you want to create. That is all part of the creative process.

Without envisioning your ideal you will never improve your garden, your home, or anything else. Spring is the perfect time to flex your creative muscles and start envisioning.

The great thing about imagining or envisioning your ideal is that it’s FREE. Since it doesn’t cost anything to imagine what it is you want, why not have fun with it? Let’s start focusing on the future, how beautiful our gardens will be.

By doing this we are creating the future, a more

beautiful future, and hopefully a more beautiful garden. After the stones and wood and metal, it’s the garden that softens it all and frames a home by surrounding it with nature and life.

Gardens and life

Spring is the time for rebuilding and rebirth.

Plants are waking up. Trees that were bare are leafing out with new growth. Poppies are blooming, roses are in bud, even the hillsides above Montecito are showing a bit of green. Life is returning.

Gardens are full of life. The most beautiful gardens are the ones tended or overseen by someone who loves them. You can tell the difference. Funny, but it seems like some people think that gardening is all about clipping hedges, mowing lawns, pruning, raking up leaves, and keeping things tidy. But what gardening is in actuality is the activity of enhancing life.

Have you ever experienced that? Have you walked through a garden and been transported to another time and place? Have you received that sense of peace or wonder or admiration or joy after a visit to Lotusland or the Portland Japanese Garden in Oregon or hopefully your own backyard?

Have you felt exhilaration while walk-

ing through a redwood forest or sitting atop a mountain with 360-degree views of surrounding peaks? That is enhancement of life. I don’t believe there’s anything as restorative. And that is the purpose of having a beautiful garden. A garden or nature herself can ease the stress and strain of daily life and give you a sense of restored well-being.

Nature can give that feeling of peace and delight and inject the soul with life, but so can a garden. Because what is a garden but a copy, a miniature of nature herself? The best gardens do just that: mimic and capture nature. And the task of a gardener is to keep her happy and thriving and giving life as only nature can.

I think John Muir said it best: “Everybody needs beauty as well as bread, places to play and pray in, where Nature may heal and cheer and give strength to body and soul alike.”

There’s nothing more rewarding than creating a living work of art like a beautiful garden because if it is nurtured and loved, it can last a lifetime or even longer.

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

Celebrate with us by the Boats!

Book now for your event from small cocktail parties to full banquet celebrations!

Call today for more information (805) 564-1200 or email: events@chuckswaterfrontgrill.com 58

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Lunch • Dinner • Private Parties • By The Boats

Live Music from 5:30 Nightly • Happy Hour 3-6:30 M-F

Reservations • (805) 564-1200 • Free Valet Parking • 113 Harbor Way • chuckswaterfrontgrill.com w w w. f o o d – h o m e . c o m

UPDATE YOUR LANDSCAPE To reduce water use & your bill: • Update your landscape to a beautiful, low maintenance, water wise garden.

• Plant native and water wise plants and reduce watering and maintenance needs.

• Apply a layer of mulch to increase your soil's water retention.

Rebates may be available. For inspiration go on a “Virtual Garden Tour” at SantaBarbaraCa.gov/WaterWise

w w w. f o o d – h o m e . c o m

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DESIGNER PROFILE

Christina Rottman

E

legant simplicity and organic beauty illustrate the design aesthetic of Montecito-based interior designer Christina Rottman.

As founder of her eponymous studio Christina Rottman Designs, Rottman has solidified herself as one of the most sought-after high-end residential designers in Southern California. A noticeable trend in Rottman’s styling includes sophisticated and powerful juxtapositions between nature and grandeur. “Organic materials like wood and stone have always inspired me, and I love mixing refined, luxurious elements with textural elements that are found in nature,” she says.

A California native, Rottman observes, “our town is blessed with such exquisite flora, and I aim to preserve the intrinsic beauty of nature within my work.” Her previous projects, spanning across Los Angeles, Montecito, Santa Barbara, and Hope Ranch, yield breathtaking interior architecture, utilization of space, and timeless design. “Every era of design, 60

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whether fashion, interiors, or architecture, has a beginning and an evolution. I find myself attracted to something when it is at its purest point, versus the avant-garde, fantasy, or industrial styles.”

Preserving the purity of Montecito’s structures and native plants is one of Rottman’s primary focal points in the aftermath of the Thomas Fire and subsequent debris flow. Having launched her business and raised three boys in town, Rottman grieves both the loss of dear friends and community stability.

A handful of her clients were severely impacted after the tragic mudslides, and sadly she was unable to move forward with a number of properties affected. With a heavy heart and a notepad brimming with visionary ideas, Christina Rottman is prepared to face the future while simultaneously helping pick up the pieces of her beloved hometown. — Carly Bates Christina Rottman Designs, 805-565-8537, christinarottmandesigns.com w w w. f o o d – h o m e . c o m

Gardens Are for Living

1 w wFood w . f oHome o d –Summer h o m e .2017.indd com

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Sense of Calm A Montecito Residence by NMA Architects

By Leslie A. Westbrook Photography by Ciro Coelho

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ARCHITECT PROFILE

D

ave Mendro and Mary Andrulaitis, principle partners of NMA Architects, have a trademarked motto: “Creating Your Sense of Place” — something they’ve been doing for clients for almost 30 years.

From day one, lead architect Dave Mendro, AIA, started with the notion of “quintessential California indoor-outdoor living” to create a unique sense of place for this Montecito abode.

“What I found to be most rewarding about our design for this home is the way people respond. Everyone who sees this house loves it.

That’s not the case with all our designs,” admits Mendro. “Over the years many clients have preferred designs that have tended to be larger, more detailed, and more elaborate. This house strikes a chord with people.”

Simplicity rules and a sense of calm prevail at the hedgerow home of Tom Thayer.

“We went with what is just essential. The resulting size, scale, and the understated feel of the home has everything for modern living, but it also has a Zen- like simplicity and elegance,” Mendro said.

“There is definitely something to be said for going back to the basics and focusing on the essentials.”

Thayer wanted an open floor plan for the single story, H-shaped modern house, “without feeling cold.” He also requested a nod to Cape Cod architecture (hence the shingles) for the three-bedroom, 3.5-baths, 2,800-square-foot living and entertaining space. Perhaps most importantly, the award-winning television and film producer wanted a retreat where, after hectic workdays, he could, “Come home and stop, turn off, and forget.”

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ARCHITECT PROFILE The house, thanks to building contractor, Rich Coffin, was built in an astonishing six months from groundbreaking to the certificate of occupancy.

Interior designer Micholyn Brown’s carefully edited design is a perfect fit for the thoughtful architecture that incorporates wood, glass and formed concrete. Contemporary photography and art is balanced with Buddha statues from Nepal and Burma, alongside fascinating Houdini memorabilia collected

by Thayer over the years. Textures also beckon, from the hewn walnut dining table and soapstone kitchen counter to soft leather chairs. Indeed, the space is quietly alluring. It doesn’t yell, it whispers and invites.

“Micholyn said, ‘Everything has to earn its weight,’ ” Thayer recalled of her paring down process, “It’s almost like living in a boat. You can’t hide or stash stuff.”

The high ceiling, combination great room, dining and kitchen open floor plan was recently expanded with the addition of a spacious cantilevered wood and steel beam trellis designed by Mendro for the adjacent outdoor entertaining area.

“Tom’s house is one of our favorite projects,” noted Mendro, “Anyone would want to live here due to the simplicity and quality.”

According to Mendro and partner Mary Andrulaitis, the architectural firm’s basic philosophy and identity evolved organically over their many years of working together.

“We are always looking to get better at what we do,” the duo agreed, over coffee at Pierre LaFond, adding, “We’re never bored and always purposefully reinventing the wheel.”

Case in point: It’s not just about design, but what makes a house run. The firm is currently working on a “net zero” house on Padaro Lane (that has its fair share of power outages) utilizing battery backup power from SimplyPhi in Ojai that stores power and feeds it back to the grid at peak returns.

The firm uses a boutique approach, working from “the inside out” and taking advantage of the South Coast’s stunning backdrop of mountains, sky and sea, and natural light. Initially, they look for the ‘sweet spot’ when planning a new design. They aim to understand the natural features of a building site — be it an oak grove or the Pacific Ocean. NMA also happily designs small remodels and additions.

“We go to a site, walk around, sometimes take a ladder and go up and down for height considerations and ask the client, ‘Do you want this to be your home office or your outdoor living room? Where do you want your kitchen to face?’ Every client and site is so different, and everyone comes with their own interesting collections and ideas,” Mary said. “We like finding a way to fit the pieces of the puzzle together by coming up with design solutions. We are careful not to dictate. Some firms are known for certain style, we try to be responsive to our clients needs.”

NMA’s body of work runs the gamut from traditional to modern; their goal is to create one-of-a-kind designs for each client. Computer 3-D models. illusw w w. f o o d – h o m e . c o m

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ARCHITECT PROFILE

“I am a big believer in working with bright, creative talents who don’t settle. We had a shared vision and then I let them do what they do best,” notes homeowner Tom Thayer, praising the architect, interior designer and builder/contractor, “It’s about keeping your eye on the big picture, knowing when to step back, putting your ego in the drawer and not micromanaging.” trating what a design is going to be like, avoid any major surprises. And they have purposely remained a small-sized firm of eight, working out of an upstairs office on Carpinteria’s main drag.

“We could take on more work and grow larger, but Mary and I want to be focused as designers and not just as managers. It’s important to us to have the opportunity to work closely with our clients and to be fully engaged with them throughout the design process,” Dave said, “We love architecture and the art of design. That’s our priority. And, we have a great core group of staff that fully supports us in that endeavor.”

Commercial projects have included QAD on Ortega Hill in Summerland, the Discovery Center for the Santa Barbara Zoo, and, forthcoming, the new Carpinteria ARTS Center. The firm aims to provide the design for a community project pro bono annually. This year they’re donating the kitchen design for the Boy’s & Girls Club on the Westside. Final pro bono plans for the Carp Arts Center is still ongoing.

“We all got into architecture to save the world,” Dave laughed, “but this helps balance things and we are able to help in a genuine way.”

Neumann Mendro Andrulaitis Architects. 805684-8885. nmaarchitects.com 68

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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

COLDWELL BANKER

Hope Ranch Estate w/ Captivating Views | $9,450,000

Artful Garden Estate | $7,900,000

Montecito Hedgerows Estate by Mary Craig | $5,250,000

Susan Conger & Charlie Petersen | 805.565.8838

Lori Bowles & Dana Zertuche | 805.452.3884

Susan Conger & Barbara Koutnik | 805.565.8838

CalRE #00545024, CalRE #01742017

CalRE #01961570 & CalRE #01465425

CalRE #00545024 & CalRE #00809916

Montecito Tuscan w/ Mntn. & Ocean Views | $3,495,000

Montecito View Retreat | $2,995,000

4BD / 3BA Montecito Spanish Cottage | $1,950,000

Bruce Emmens | 805.452.3283

Barbara Koutnik & Kathy Marvin | 805.565.8811

Conveniently located in the Lower Village and MUS District.

Bruce Emmens | 805.452.3283

CalRE #01931978

CalRE #00809916 & CalRE #01276356

CalRE #01931978

Historic 1924 English Country Home | $1,750,000

Immaculate & Updated Mid-Century Home | $1,495,000

Prestigious El Escorial Villas at East Beach | $665,000

CalRE #01855401

CalRE #01855401

CalRE #01462467 & CalRE #00836401

Mediterranean estate on nearly 3 Acres with mountain views.

5BD/4.5 BA secluded estate on approximately three acres.

4BD/3BA home with fruit trees & lush gardens, near SB Mission.

Brad Merritt | 805.450.6522

5BD /7BA on 1.04 acres within Montecito’s Golden Quadrangle.

Mediterranean beauty with vistas galore, move in ready!

Loaded w/ custom features, this is the SB Lifestyle in a package.

Brad Merritt | 805.450.6522

Private Setting ~ Vintage 1926 Montecito Estate with Lush Gardens

Bright and sunny 1BD/1BA end-unit with an open floor plan.

Bob Oliver & Karin Holloway | 805.895.6967

COLDWELLBANKERHOMES.COM Montecito 805.969.4755 | 1290 Coast Village Road, Montecito, CA 93108 | Montecito Upper Village 805.969.0900 | 1498 East Valley Road, Montecito, CA 93108 Santa Barbara Residential & Commercial Divisions 805.682.2477 | 3938 State Street, Santa Barbara, CA 93105 The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. Š2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. CalBRE# 00616212

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THE MONTECITO GROUP

706 Circle Drive, Montecito Rental 3BD/2BA $7,000 a Month

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Rosa De La Mora

805.451.4999 | 805.451.4801

805.696.3309

MontecitoGroup@gmail.com www.MontecitoGroup.com

realtordelamora@gmail.com

CalRE#01962161 & 01935111 The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. CalRE#01957054 & 01962161

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www.1533westvaleriostreet.com CalRE#01378264 The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. CalRE#01378264

FOOD & HOME

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DINING OUT

The house burger at Holdren’s Steakhouse in Old Town features melted bleu cheese and spicy onion straws atop an eight ounce beef patty. Served with fries or salad. If you want to get really serious, add some bacon and avocado…vodka martini on the side.

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CARPINTERIA Garden Market. Garden Market is a gem tucked into Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the Garden Market is a very enjoyable place to have a lunch break. Open Monday–Sunday 8am-5pm. [BrL] $ (BW) 3811 Santa Claus Lane (805) 745-5505 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. [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 9am3pm. [BrD] $$$, (FB) 1279 Coast Village Road, 565-7540.

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 Barbareno. 205 W. Canon Perdido St., Santa Barbara, 805963-9591, barbareno.com; open Wed.-Sun. for dinner. This California-style bistro celebrates the surrounding terrain through its decor, menu, and name.

Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/ boathouse Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999). Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended.

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

Eat, drink and relax on the beach!

Shoreline Cafe Shoreline Cafe SA N TA BA R BA R A, CA LIFOR N I A U.S.A. Breakfast | Lunch | Dinner | Cocktails

SA N TA BA R BA R A, CA LIFOR N I A U.S.A.

801 Shoreline Dr, Santa Barbara (805) 568-0064 www.shorelinebeachcafe.com FOOD & HOME

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C O C K TA I L S O F N O T E

Crocodile Restaurant & Bar— House favorite call margarita made with Patron Silver Tequila.

Intermezzo—Pisco Sour made with Peruvian grape liqueur La Diablada Pisco, lemon, simple syrup, and egg white.

Opal Restaurant & Bar—Blackberry Jalapeño Margarita with Espolon Reposado, blackberry-jalapeño puree, lime juice, and Cuarenta y Tres.

Harbor Restaurant— The famous Harbor Mary served with a jumbo shrimp on the rim.

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DINING OUT [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.

Chase Bar & Grill. Serving classic New York Italian cuisine in the heart of downtown Santa Barbara since 1979.

State Street seating available. Full bar. Happy hour 3-6pm Mon-Fri. 1012 State Street. 805-965-4351 www.chasebarandgrill.com Chuck’s of Hawaii. For over half a century 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. Featuring 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. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer

bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$ 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 El Encanto. 800 Alvarado Pl., Santa Barbara, 805-8455800, elencanto.com, open daily for breakfast, lunch, and dinner, Sun. for brunch. The hotel’s lounge, wine room, bar, and terrace all boast romantic settings California-coastal cuisine and stunning views.

Endless Summer Bar-Cafe. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer

bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Enterprise Fish Co. 225 State St., Santa Barbara, 805962-3313, enterprisefishco.com; open daily for lunch and dinner. This lively, family-friendly restaurant—a local and tourist favorite since 1977—is known for its fresh seafood and unbeatable happy hour deals.

Finch & Fork. 31 W. Carrillo St., Santa Barbara, 805879-9100, finchandforkrestaurant.com, open Mon.-Fri. for breakfast, lunch, and dinner, Sat.-Sun. for brunch and dinner.

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 seating.

101 East Cabrillo Blvd. 805-966-2112. www.fishouse. com $$ (LD) The Harbor Restaurant. The Harbor is one of Santa Barbara’s finest restaurants, where fresh fish and steaks are specially prepared and served in an elegant maritime interior with stunning views of the harbor. [BrLD]. $$, (FB) 210 Stearns Wharf, 963-3311.

Harry’s. Santa Barbara’s traditional locals restaurant.

Steak, seafood, sandwiches and salads served in a family atmosphere. Excellent wine list and full bar. Banquet facilites available. Open daily for lunch and dinner. [LD] $, (FB) 3313-B State Street, 687-2800.

BREAKFAST & LUNCH 7 Days a Week from 9:00am–2:00pm

11 WEST VICTORIA #10 • IN VICTORIA COURT [805] 770-2143 • SCARLETTBEGONIA.NET w w w. f o o d – h o m e . c o m

www.luckys-steakhouse.com FOOD & HOME

75

Voted Best Steakhouse in SB six times!

DINNER from 4pm Daily

LUNCH from 11:30am to 3:00pm

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

An American Grill

Featuring fresh Seafood, Steak, Pastas with an emphasis on New Orleans Cuisine

Open for Lunch and Dinner 7 days a week.

(Closed Thanksgiving and Christmas) The restaurant is available for catering and special events any day of the week.

“One of America’s Best Restaurants!”

—Zagat Guide

8 E. Cota Street • 963-5000 • www.palacegrill.com 76

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DINING OUT Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other.

Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB).

512 State Street, 805-965-3363. In Goleta 6920 Marketplace Dr. 805-685-8900 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 and 6920 Marketplace Dr, Goleta 805-770-5388.

Joe’s Cafe. Joe’s is classic Santa Barbara at its best. Offering the best New England-style clam chowder, beef dips, prime rib, steaks, chops and fresh seafood. For over 80 years the restaurant’s history is as rich as is its’ food and very stiff drinks. It is an experience not to be missed! Now serving breakfast, too.

Mon-Sun 7:30am-11pm. [BLD] $ (FB). 536 State St, (805) 966-4638.

Longboard’s Grill. Upstairs from the Harbor Restaurant is an active, noisy bar & grill with a big TV, a surfer’s attitude and 360-degree views of the city & water. [LD] $$, (FB) 210 Stearns Wharf, 963-3311.

Louie’s. Celebrate the taste of a Santa Barbara tradition in the historic Upham Hotel. Delicious California bistro fare in a wonderful downtown setting. [LD] $$, (B&W) 1404 De La Vina at Sola. 963-7003.

Milk & Honey. 30 W. Anapamu St., Santa Barbara, 805-2754232, milknhoneytapas.com; open Mon.-Sat. for dinner, Sun. for brunch. Dine on flavorful modern tapas and fresh cocktails at this chic restaurant.

The Natural Café. The Natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com [LD] $, (B&W). Three locations in Santa Barbara: 508 State; 361 Hitchcock; 6990 Market Place Drive, Goleta. For out of town see their website for details.

The Nugget. Down-home Americana fare with the appropriate dose of Western kitsch and memorabilia is the draw at these family-friendly joints. Open daily for lunch and dinner. For location nearest you go to www.nuggetbarandgrill.com.

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 Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously 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

Private Banquet Room with Custom Menus Catering * Take-out

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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77

Casual or Professional...

You’ll always look your best with Dry Cleaning Specials by Martinizing!

Because We Care…

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One-hour Dry Cleaning • Same-day Shirt Service • Store Hours: 7 am - 7 pm Mon-Sat

GOLETA 155 S. Turnpike (Near Von’s)

967-1555

SANTA BARBARA 3351 State Street

MONTECITO 1024 B Coast Village Rd.

(San Roque Plaza)

(Near Von’s)

687-7800

Any 5 ITEMS of clothing cleaned for

969-3880

39

$

95

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Coupon valid from 4/25/2018 to 5/20/2018.

Present coupon when dropping off garments

(Additional items cleaned at $8.00 each, pleats 15¢ extra per pleat)

Any 5 ITEMS of clothing cleaned for

39

$

95

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Coupon valid from 5/21/2018 to 7/15/2018.

Present coupon when dropping off garments

(Additional items cleaned at $8.00 each, pleats 15¢ extra per pleat)

3

$ 78

FOOD & HOME

F&H

F&H

Off Any Dress or Coat LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON per customer per month. Not valid with other offers Expires 7/15/2018 • Present coupon when dropping off garments

F&H

DINING OUT imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere.

Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

The Outpost. 5650 Calle Real, Goleta, 805-964-1288, outpostsb.com; open daily for dinner.

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000.

Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger.

Start with a drink at the street level bar, and work your way up.

Open seven days a week. [BLD] $ FB. 702 Anacapa Street, 962-4416.

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 American cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 W. Carrillo, 966-5636.

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. 9662112.

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 weekend brunch. Open 7 days a week from 9am-2pm. It is their 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.

Shoreline Beach Cafe. 801 Shoreline Dr., Santa Barbara, 805568-0064, shorelinebeachcafe.com; open daily for breakfast, lunch, and dinner. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare.

The Tee-Off. One of the town’s premier steak houses featuring succulent prime rib, fresh seafood, generous cocktails and, of course, quality steaks. [LD] $$, (FB) 3627 State, 687-1616.

Via Maestra 42. Traditional Italian flavors fill this deli/shop/café.

Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and 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 805-966-9463. 814 Anacapa St. $$ (LD). w w w. f o o d – h o m e . c o m

Vote for your favorite

TACOS In Santa Barbara And win a free lunch!

1.

2.

3.

Send in your top three choices by Email to: CONTEST@FOOD-HOME.COM Or by snail mail to: Food & Home Contest PO Box 20025 Santa Barbara, CA 93120 Include your name and phone.

Winners will be announced after July 15.

You can’t win if you don’t VOTE!

DINING OUT VENUES & PRIVATE DINING CHUCK’S WATERFRONT GRILL & 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, www.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, 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, 805-899-2699, www.olioelimone.com

Voted BEST

AMI PASTIR CH in SB!

SANDW

Our chowder is a two-time champion at the SB Chowder Fest!

Delivery available.

Call us for your office lunches.

126 E. Canon Perdido St. 965-1015 420 S. Fairview Ave, Goleta, 964-4585 Open Mon–Fri, 11 to 3 • threepickles.com 80

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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, and graduations. 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 perfect for wedding videos or company sales presentations. To discuss space availability, rates, and food options, call (805) 568-0702 or email info@darganssb.com EVENTS BY STELLA MARE’S Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typi-

fying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events. 3302 McCaw Avenue, (805) 969-3415, www.stellamares.com JANE AT THE MARKETPLACE Jane ate the Marketplace in Goleta offers a private dining room for an event accommodating 20-40 guests. Delicious craft cocktails and custom menus make this space a perfect special occasion gathering place for birthdays, rehearsal dinners, baby showers and corporate. 6940 Marketplace Drive, Goleta. 805-770-5388. www.janesb.com JANE DOWNTOWN Jane in downtown Santa Barbara offers intimate private dining for your special lunch, brunch or dinner. The private room comfortably seats up to 40 guests. Custom menus, friendly professional service and a warm atmosphere make special occasion dining at Jane Downtown a memorable experience. 1311 State Street. 805-962-1311. www. janesb.com LOUIE’S AT THE UPHAM HOTEL Louie’s features two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest available produce and local wines. The setting is inside the historic Upham Hotel which offers state of the art audio visual equipment for all levels of social and corporate presentations.

For more information call 805-963-7003 or visit www.louiessb.com.

OPAL RESTAURANT AND BAR Opal Restaurant and Bar can accommodate 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 St., Santa Barbara, (805) 966-9676, opalrestaurantandbar.com

CATERING PURE JOY CATERING, INC. Pure Joy offers full service catering for the Santa Barbara Tri-County Areas. Flawless event planning, friendly service and unbelievably delicious handmade fare—Pure Joy will bring your vision to life.

111 East Haley Street, Santa Barbara, (805) 9635766, purejoycatering.com w w w. f o o d – h o m e . c o m

T H E L A S T PA G E

Soul night at the Pickle Room

by Jeff

Miller • Illustration by Buffalo Brothers Studios

A

sk Morganfield Burnett for directions to the heart of Santa Barbara’s soul and he’ll likely point you toward East Perdido Street.

That’s where Burnett spent much of his adult life – 20-some years of it living above and cooking downstairs at the Sojourner, the much-loved, now much-missed natural food café.

Nowadays, Burnett does a different kind of cooking a few doors down on East Perdido. Once a month you can hear him singing and playing blues harp at The Pickle Room, which has its own colorful history.

Created by Jimmy Chung in 1947 as Jimmy’s Oriental Garden, the place was at the center of Santa Barbara’s bustling local Chinese and Japanese culture for decades. It closed in 2006 upon Chung’s death, but was reopened, with its Asian style intact, as The Pickle Room by father and son Bob and Clay Lovejoy in 2013. Next door is their Three Pickles Deli.

“He’s so talented,” Bob Lovejoy said. “An amazing guy,” with a back story worthy of a biography.

“The Pickle Room is like home,” Burnett said. And the Lovejoys “are like family to me. They sort of adopted me.”

Walk in on the second Tuesday night of every month and you can feel that home-style comfort. There’s Burnett, sitting in the far-corner booth, letting loose with his whiskey barrel blues voice and his mournful harmonica play, backed by guitarist John Marx and bassist Rob Battle.

It was a long road that led Burnett to The Pickle Room, starting in his native Dallas, Texas, then around the country with his Air Force father 82

FOOD & HOME

and family, eventually landing him in Santa Maria in 1965. After a few more excursions, including some time in Asia, he became a Santa Barbaran for good as of 1968.

And he’s been part of the arts scene here ever since. He found a town full of quirky, soulful nightspots. “Santa Barbara has a legacy of little places like that,” he said. “Like George’s on State. You had to go straight through the middle of the bandstand to get to the bathroom, whether the band was playing or not.”

Then there was the music. “Another reason I stayed here was there’s so much talent,” Burnett said. “It would blow you away.” Among the best of those was and is Marx, who became his mentor. “We met at a jam session in LA, where BB King and everybody played.” Under Marx’s guidance, Burnett eventually turned his focus strictly to blues, and it’s become his musical home.

The response has been warm. Google “Morganfield Burnett and Da Blues” and you’ll find a busy band. They play all over, including a splash at the Ojai Bowlful of Blues. But his hometown is SB, and especially that little stretch across from El Presidio. That’s where you can catch Burnett in his element.

By the way, if you’ve wondered about the name, here’s the story.

Muddy Waters’s real name is McKinley Morganfield. Howlin’ Wolf ’s is Chester Burnett. “They both embody the kind of spirituality that I like,” Santa Barbara’s own Burnett said. w w w. f o o d – h o m e . c o m