Food & Home Magazine - Summer 2011

food&home D I N E

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D E S I G N

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C O O K

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Classic Flavors Savory starters Decadent desserts 26 local favorites

Louisiana Bread Pudding Soufflé from Palace Grill Photo By Eliot Crowley

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B&W

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Furman

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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!

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Design Gallery A local source and digital showroom for Architects, Designers, Builders, Furniture, Art and the Trades If you’re looking for inspiring ideas on building or remodeling your home go to:

www.food-home.com Then hit the Design Gallery button A burst of inspiration will follow

Find it all here: Kitchens—Baths—Closets—Cabinets—Patios—Spas—BBQs— Sofas—Windows—Skylights—Doors—Garage Makeovers—Shower Enclosures— Sculpture—Paintings—Fencing—Driveways—Gates—Flooring—Fountains— Countertops—Lighting—Roofing—Landscaping—Fireplace—Ponds—Pools— Appliances—Sound Systems—Fixtures—Paint—Additions—Lofts—Tile—Home Office—Gyms—Kids Furniture—Bedrooms—Dining Rooms—Great Rooms and More…

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food&home

32 WINE COUNTRY 13 great local wines you just have to have on hand . . . 24

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O N T H E C OV E R Classic Flavors: Savory starters, Decadent desserts . . 32 UPGRADES Classic and Green . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52 D E PA R T M E N T S Firsts: Aldo’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Arnoldi’s and Cold Spring Tavern . . . . . . . . . . . . . . . . . . . . . . . .

The Magic of Seagrass . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Museum Cafe; State Street Tapas; Wine on Tap . . . . . . . . . . . . .

Family Style Perfection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Market Advice; Going Raw . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cooking at Home . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Venues & Private Dining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

The Home Front . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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food&home Publisher & President

The bed of your dreams.

Philip Kirkwood phil@food-home.com Food Editor

Laurence Hauben Contributors

Helen S. Adams Kristin N. Anderson Raymond Bloom Teri L. Breier Lisa Cullen Brian Henson Laura Kirkley Lynette La Mere Betsy Markle Kevin Mcfadden Julia McHugh Sam Rolens Photography

Bill Boyd Michael Brown Eliot Crowley Mehosh Dziadzio Lindsey Eltinge Barb Fabian Leslie Holtzman Ashley Renée Shelly Vinson

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food & home

Contact Information P.O. Box 20025, Santa Barbara, CA 93120 (805) 563-6780, (805) 563-6790 FAX, sales@food–home.com 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 © 2011. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 563-6780. Fax: (805) 563-6790, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. w w w. f o o d – h o m e . c o m

Eat well Stay well

Saturday, October 22, 2011 11:30am – 2:30pm Isla Mar, a private & historic estate in Hope Ranch

An afternoon of elegant cuisine prepared by renowned local chefs and personal interaction with Santa Barbara’s finest physicians.

Brandon Hughes

Celebrating 90 years of providing excellence in comprehensive healthcare to Santa Barbara.

Jamie West

Alberto Morello

Rusack Vineyards

For more information, please contact Carmody Cutter at (805) 681-7762 or ccutter@sansumclinic.org

Discover the New Seagrass....

COaStal CuiSinE • GlOBally influEnCEd Prepared with the Best Sustainable Ingredients

Now Introducing our 3-Course Market Menu featuring The Finest Offerings from the Daily Market Sunday through Thursday $35

30 East Ortega Street

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Santa Barbara

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805.963.1012

•

www.SeagrassRestaurant.com

FIRSTS

Who is this man?

The Beat Goes On at Aldo’s

A

lthough singers and guitarists get most of the attention, any musician knows who is really at the heart of a band. It’s the one behind the drum set that sets the pulse for each song and keeps everyone grooving to the same beat. As the long-time drummer for perennially popular soul band Area 51, Brad Sherman has done exactly that since 1997. He brings the same rhythmic sense to his restaurant career, keeping Sojourner Café on track for 21 years as general manager, and most recently as the new owner of Aldo’s Fine Italian Restaurant. However, he is quick to downplay his role in the continuing success of (continued)

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firsts Aldo’s, which he took over from previous owner Mark Sherman (no relation) last December.

“Because most of the existing staff stayed on, it’s been a very easy transition,” he says.

“They already do their jobs so well, things run very smoothly without my interference.”

Similarly, Sherman is mindful that Aldo’s loyal clientele—both visitors and locals—expect to see their favorite classic Italian dishes, so his plan for the menu is to “preserve continuity and shift it up without shaking it up.”

Not surprisingly, two decades running one of Santa Barbara’s premiere healthy eating establishments has instilled Sherman with a strong inclination towards sustainable food.

“But Aldo’s is not Sojourner, and the customers are very different,” he notes. Nevertheless, he points out that with Santa Barbara’s evolved consciousness around fitness and nutrition, people will appreciate having healthier options. In the future, you may see gluten-free and whole grain pastas, tempeh meatballs and a larger selection of green salads on the menu, as well as local and organic produce, when it is available at prices that won’t result in higher end costs.

Sherman’s ultimate goal is “to be part of the fabric of our rich, beautiful community and serve great meals in a way that makes people feel better when they leave. I see Aldo’s as the antidote to the increasingly sterile, corporate environment of State Street; it’s a place for fine dining without the stuffiness.” Not to mention one of the best people watching patios in town! By Teri Breier. Photo

by Leslie Holtzman Ristorante Aldo’s is located at 1031 State Street (www.sbaldos.com, 805-963-6687) in the historic Janssens-Orella Adobe built in 1857s. Aldo’s serves lunch and dinner every day from 11:00am to 9:30pm (until 10:30 on Fridays and Saturdays) and Sunday brunch from 11:00am to 2:00pm.

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A League of Their Own What happens when the world’s oldest known sport meets one of Santa Barbara’s most established restaurants? You get the fiercely competitive Bocce League at Arnoldi’s Café.

The sport’s origins can be traced all the way back to ancient Egypt 5,000 years ago and, according to the United States Bocce Federation, requires both mental concentration and physical skill.

While Arnoldi’s Bocce League started in 2003, a year after the café’s current partners took over the now 74-year-old business, the two outdoor courts have been used continuously since 1940.

Each season begins with the arrival of daylight savings in March, with weekly games through

Chilin’ at Cold Spring Tradition is a hallmark of Cold Spring Tavern. It started as a stagecoach stop in 1886 and still looks the part. The charmingly ramshackle eatery has been in the Ovington family since 1941, and their Texas-style chili recipe dates back to 1950. More recent additions are a chili featuring wild game, and a Mexican inspired Chile Verde.

The old-time Cold Spring Chili is tomato based, with pinto beans and ground meat, simmered with chilies, garlic, onion, oregano, Tobasco and

the championship tournament in October. Games start promptly at 6:00 and 7:00 pm, to ensure enough daylight for visibility, even though the courts are lighted.

The predominantly male league, with more than 150 players on 16 teams, features two distinct levels of play: serious players prefer the intense competition in Tuesday night’s A League, while Wednesday’s B League provides a more relaxed, leisurely experience. Now, growing word-ofmouth has generated enough interest for a third, co-ed league on Mondays, which women are encouraged to join.

Says co-owner Dave Peri, “Teams can be composed of friends, family groups, colleagues and even

Worchester sauces, and some surprises: green chili salsa, a touch of rosemary, plus fresh bay leaves – picked right out the back door.

Venison, rabbit, and buffalo are simmered with black beans and pasilla chilies, then flavored with cumin for the Wild Game Black Bean Chili. It’s a staff favorite, according to both manager John Locke and sous chef Jose Hernandez, who makes all three chilies. “It’s different and unusual,” says Hernandez with a smile of someone who’s sampled many a batch of this rich, darkly colored delight.

Locke points out that Cold Spring’s isn’t a traditional Chile Verde, and that it might not

complete strangers who sign up individually. Because of the camaraderie, just as much business gets done here as on the golf course.”

Running the league’s logistics is a labor of love for Peri and his brother-in-law, Arnoldi’s co-owner Jim Nonn. “Besides sending business through the roof,” Peri says, “what I enjoy the most is seeing such a diverse cross-section of society represented in our league—on the court, everyone is equal.” –By Teri Breier. Photo by Bill Boyd Interested players can sign up for the 2011 season at Arnoldi’s bar. The courts are always open during restaurant hours for casual and family play. Arnoldi’s Café, 600 Olive St.; 962-5394. www.arnoldis.com.

even be called a chili. Chunks of chicken and pork are stewed with green chilies, onions, and tomatoes. This has the sharpest tang of the three, and comes with flour tortillas to sop up every last drop.

Their Chili Sampler comes with a cup of each of the three. Paired with a crisp house salad and icy cold beer, this could become a new dining tradition. —Julia McHugh, Photo By Ashley Renee

Cold Spring Tavern, www. coldspringtavern.com, (805) 9670066. Open daily.

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CALIFORNIA BISTRO

Housed in Santa Barbara’s “upscale” Upham Hotel, a “quiet” Victorian with “lots of history”, this “hidden gem” offers “creative”, “up-to-date” Californian cuisine and “spot on” service in a “bistro”-like space with “wooden floors” and a “nice porch”; a few find the menu “limited”, but “excellent specials”, a “choice” selection of wines and “romantic” ambiance contribute to a “wonderful dining experience.”

Food Decor Service 25 20 24

Cost $42

—Zagat 2008 Louie’s, located inside the 130-year-old Hotel Upham, reflects the charm and tradition of its location, with a jazzy, comfortable feel all its own. A small but well-stocked wine bar is at the entry, and guests are served extra ordinary fresh seafood, pastas, filet mignon and a changing menu of specialties. There are cozy tables and booths inside or on an old-fashioned heated verandah outside.

Lunch: Mon-Fri 11:30am - 2pm Wine & Beer Dinner: Sun-Thur 6 – 9 pm Casual Dress Fri & Sat 6 - 10 pm Visa, MC, Amex Accepted

Private Parties

Banquets

Local Wines by the Glass

1404 De La Vina Street (Inside the Upham Hotel)

(805) 963-7003

firsts

The Magic of Seagrass “They say this is where the magic happens,” deadpans Chef Robert Perez, looking around the kitchen at Seagrass. “But, this is where it actually happens,” he says, pointing to his head and smiling.

“Hopefully, it makes it here,” as he picks up a plate.

Perez’s magic does indeed make it onto the plate at the restaurant he and his family purchased in November 2010. Though the elegant décor hasn’t changed, the food is entirely his own.

Seagrass opened in 2007 featuring seafood in a fine dining setting. But last year, Mitchell Sjerven, who also owns bouchon, took over the Wine Cask and decided to sell Seagrass. He found kindred culinary-souls in the Perez family. Their passion for excellence, both in cuisine and service, have ensured that Seagrass’s many fans can breathe easy.

Theirs is a family operation. Robert (pronounced Ro-BAIR) is the chef de cuisine. Wife Marianna runs the business side; son Ruben and his fiancé Erin manage service; while Richard, the eldest son, is the wine buyer. Another son, Ramon, is a pastry chef in Los Angeles.

The Perez family comes most recently from Nevada City, a gold rush town in Northern California, where they owned the highly regarded Citronee Bistro and Wine Bar for 13 years.

At Seagrass, they have continued to use local fish whenever 14

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possible, and are committed to sustainable seafood. All the produce is locally grown. The meat offerings, though, have been exapanded.

“We’ve put our favorite fish dishes on the menu,” he says “and stayed true to classic cuisine, but often with a playful touch.”

This culinary exuberance is evident in the Kumumoto Oyster Shooter, for example, prepared with ginger gelee, salmon roe, scallions and an ale foam. The bursts of flavor from the roe and ginger are a delightful surprise.

Five- or seven-course tasting menus allow Robert to showcase skills honed at culinary school in the Netherlands and 16 years of cooking in Europe. His food is “modern and complex, but approachable,” he says, “prepared in a unique way.”

Tender butter-poached lobster is juxtaposed with house-made ricotta and pea tortellini, fava beans, and a velvety tomato curry.

Scallops are complemented by grilled grapefruit, Niçoise olives, peas, blood sausage and a celery puree. Fresh morels and chard harmonize with juicy slices of beef.

On Sunday nights, a three-course tasting menu is more casual, more “kicked back,” according to Robert, but surely no less magical.-By Julia McHugh. Photos by Shelly Vincen Seagrass is located22 E. Ortega Street 805-963-1012, www. seagrassrestaurant.com. Open Sunday through Thursday, 5:30 p.m. to 9 p.m.; Friday and Saturday, 5:30 p.m. to 10 p.m. w w w. f o o d – h o m e . c o m

N o w Te a m e d with On Q Financial

Diana MacFarlane diana.macfarlane@onqfinancial.com p: 805.259.3141 | f: 805.259.4278 1111 Chapala Street, Suite 100 Santa Barbara, CA 93101

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firsts

Art Inspired Eclectic, Delicious Museum Café

N

ot everyone thinks of Japanese eggplant after viewing paintings by Charles Garabedian, but chef Brenda Simon did.

Her art-inspired, stuffed eggplant is featured at the Museum Café, nestled inside Santa Barbara’s Museum of Art, in honor of the Garabedian retrospective now on view.

She also created a “Hollywood & Vine” tomato salad, inspired by a Tinsel Town photo exhibit; Salmon Niçoise [NOTE THE ACCENT ON THE C IN NICOISE] in honor of Paul Chagall; and Beef Gyro Pita as a nod to the striking statue of Hermes in the nearby gallery.

When Simon took over the eatery two years ago, she had 18 years of chef experience, had traveled the world, was Michael Jackson’s private chef, cooked at the Biltmore, and ran (and still runs) her catering company The Secret Ingredient. All these influences are reflected in the Café’s eclectically delicious and artful menu.

Also integral, but not so evident, is its healthiness. Raw and organic ingredients are mainstays. The only butter is served on a corn muffin with Louisiana Gumbo (and the roux has no oil).

“Diners don’t have to recognize that it is healthful,” she says. “Just that it is good food.”

The Café’s Tapas Special, reflecting Simon’s year spent near the Spanish border, includes three items plus a glass of wine. The baked artichokes with soy chorizo, toasted manchego cheese with quince paste, and chicken empanaditas with piquant crème are standouts.

And what did artist Charles Garabedian think of her eggplant? “His face lit up,” recalls Brenda. “He said he’d never inspired a dish before.”

Who knows what she’ll come up with for next Fall’s Picasso Cubism exhibit.--By Julia McHugh. Photo by Bill Boyd.

Open Tuesday – Sunday 11 a.m. to 5 p.m.Saturday & Sunday Champagne brunch 1130 State Street 884-6487 www.santabarbaramuseumcafe.com

STATE STREET TAPAS

T

he warm glow of candlelight echoes from niches recessed into the soft plaster and exposed brick walls at Cadiz, downtown’s hot new restaurant. Located at 509 State Street, long the home of Casa Blanca and briefly that of Bricks Café, Cadiz opened in mid March and instantly seduced locals with its romantic evocation of Southern Spain. “The restaurant is located in the El Pueblo Viejo district of Santa Barbara, and as such we wished to embrace the Spanish architectural traditions, both on the exterior and interior. It was our intention to capture the experience similar to provincial Mediterranean towns where people dine in a vibrant atmosphere and watch the life of the city pass before them,” says architect Michael DeRose, who along with his son Dante, created and designed Cadiz, and are part owners along with a group of local investors.

With expertise drawn from designing Mediterranean style estates in Montecito, DeRose has crafted a refined space, at once elegant and relaxed. “We are a work in progress,” he says. “We are still working on the acoustics, and building our wine and late-night menu, which will be served from 10pm-12am. We are all in love with this place, and feel incredibly fortunate to have Chef John Pettitt on our team. As the chef, he brings the unique blend of inspiration and creativity to the dining experience, and fortunately for us he’s also a fun and friendly person to be around. The kitchen staff and serving team are giving everything they can to make sure every plate that comes out is up to his standards.” “

The dining room is abuzz with lively conversation and laughter as groups of attractive young professionals gather at the bar for specialty drinks and tapas while servers bring forth stylish dishes from Chef Pettitt’s Southern Mediterranean menu. Petttit creatively juggles Spanish and Moroccan influences with a California accent, in a menu where fresh oysters and Dungeness crab delicately punctuated by a mango and olive oil emulsion keep company with cured meats, braised wild boar ribs with roasted baby beets, creamy polenta and fig reduction, lamb albondigas, a succulently Moroccan style spiced chicken with chickpeas, chard, grapes, and almonds, and for dessert a killer homemade yogurt with guavas and sangria glaze.

“I add something new almost every other day,” says Petttit. “We are incredibly fortunate to have the Farmers Market right out front every Tuesday, and the Saturday market is just a couple of blocks away, so I get all my produce there, and it gives me a lot of flexibility. Our menu is definitely going to be seasonal.” Already exciting barely a month after its spring opening, Cadiz ought to hit its stride and be sizzling hot come Fiesta time. —Laurence Hauben. Cadiz is open for dinner nightly, feature a full bar, Spanish wines and patio seating. 509 State Street, 805-770-2760.

Wine on TAP

W

ine Cask is leading one of the latest green trends in winemaking – wine on tap! No corks, no bottle waste, reusable kegs, and much more! Wine Cask is now serving keg wine from wineries in the Santa Barbara area, including Palmina, Carr, Curtis, Melville and a special Margerum “M3” blend by their very own Doug Margerum. Wine on tap uses the same engineering as a tap beer system, except instead of carbon dioxide, (which carbonates beer) Wine Cask’s nitrogen-based system pushes the wine from keg to tap, prevents oxidation and keeps the wine ultra–fresh. Of course Wine Cask continues to maintain their award winning wine list featuring bottled wines, too, as the enjoyment of all wines – however served – is the ultimate goal! Wine Cask is located at 813 Anacapa St.

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Kevin Steele / kevsteele.com

LU N C H | DI N N E R | C O C K TA I L S | P R I VAT E DI N I N G

lunch | dinner | take-out

photos: Kevin Steele / kevsteele.com

pizza bar | wine bar | full bar

OLIOELIMONE.COM

| 11 West Victoria Street, Santa Barbara | 805.899.2699 |

oliopizzeria.com

firsts

Family Style Perfection

I A truly tasteful experience! oils and vinegars

3401 State Street Santa Barbara 805.845.3521 www.ilfustino.com 18

food & home

’m not sure what happened exactly, but I think I found my new place for family dining. Or after golf dining…before the movies, after the movies, post Cost Co, Thunderdome, Airport dining. Pastavino. I’m telling you, it’s got all the features: delicious food (for every palate) generous drinks, patio options and service that goes over the top. They were able to accommodate our golf party of 16, have drinks on our table, with appetizers and garlic bread within five minutes of having seated us. Truly amazing since we showed up unannounced without reservations!

Since that day I’ve been back several times with large and small parties and have continually been pleased. I particularly like the new menu items introduced this spring, such as the braised short ribs, which are slow roasted and topped with a red wine sauce reduction.

The flavors are succulent and rich without being heavy. I also like the Cajun Salmon pasta, which features a black and salmon fillet with roasted

veggies tossed with farfalle pasta in a house made tomato cream sauce. Ever so good on a foggy day! On hot days try the roasted beet salad which features a healthy portion of pan seared shrimp and scallops on a bed of fresh arugula and then topped with goat cheese. The fig vinaigrette dressing is to die for.

Pasta Vino it is the sister restaurant to Holdren’s Grill and actually shares the massive kitchen in the center of the two restaurants. This arrangement opens up lots of options for salads, desserts and grilled meats, all of which are cooked to perfection with amazing speed. This is a great plus when your movie starts in 30 minutes. The combined size and menus of the two restaurants also makes for a great wine list with endless pairing options. Pastavino is truly one of Goleta’s go to restaurants for all occasions.—RB. Photos by Ashley Renee.

Pastavino is open for lunch and dinner daily at 6920 Marketplace Drive, Goleta (805) 685-7300. w w w. f o o d – h o m e . c o m

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firsts

Santa Barbara

C e r t i f i e d

Farmers Market

Market advice…

Friends • Flowers • Food • Fun 8 Markets 6 days a Week Rain or Shine

Saturday

DOWNTOWN SANTA BARBARA Corner of Santa Barbara and Cota Streets 8:30am–1:00pm

Sunday

GOLETA Corner of Storke and Hollister; 7004 Marketplace Dr., inside the Camino Real Shopping Center 10am–2:00pm

Tuesday

DOWNTOWN SANTA BARBARA 500 and 600 blocks of State Street 4:00pm–7:30pm

Wednesday WESTSIDE SANTA BARBARA Harding Elementary School, 1625 Robbins St.

SOLVANG Copenhagen Drive and First Street 2:30pm–6:30pm

3:00pm–6:30pm

Thursday GOLETA Corner of Storke and Hollister; 7004 Marketplace Dr., inside the Camino Real Shopping Center

Carpinteria 3:00pm–6:30pm

800 block of Linden Ave.

3:00pm–6:30pm

Friday

Montecito 8:00am–11:15am

1100 & 1200 blocks of Coast Village Road

(805) 962-5354

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Most people wouldn’t dream of making stew during the summer, but this dish can provide a welcome escape from the light fare we so often gravitate towards this time of year. You can make it your own by modifying the vegetables, herbs and seasonings, and you can substitute any fresh fish as long as it’s firm. With assistance from the friendly staff at the Santa Barbara Fish Market, I selected the local opah (caught in deep waters and somewhat of a rarity), sea bass and halibut. Keep in mind that you can have your fish trimmed and cut to size – a great service the SB Fish Market offers that allows for shorter prep time in your kitchen! I hope you’ll have an occasion to try this casual recipe packed with flavor and a wonderfully rich sauce. It’s lovely served family style along with a simple green salad and baguette. Garnish with avocado slices, fresh corn kernels or parsley for a delightful presentation.

—Barbara Alsworth Fabian SANTA BARBARA STYLE FISH STEW Fridge to Table in 35 minutes – Serves 4

1/3 cup olive oil 3 large garlic cloves, crushed 1 large onion, chopped 1 red bell pepper, chopped 2 Anaheim peppers, chopped 1 stalk celery, chopped 3 medium potatoes cut into 1” pieces, boiled 1/2 cup fresh cilantro, chopped 1 large tomato, chopped 1 heaping tablespoon tomato paste 1 cup clam juice or vegetable broth 2/3 cup dry white wine 1/2 pound each firm fish cut into 2” pieces 1/4 tsp. thyme and rosemary, lightly crushed 2 teaspoons hot pepper sauce Salt and pepper

Heat olive oil in large stockpot over mediumhigh heat. Add garlic, chopped onion, peppers and celery; sauté 3-4 minutes. Add cilantro, tomato and tomato paste; cook an additional 2-3 minutes. Add liquid ingredients and fish; partially cover and simmer about 8-10 minutes until fish is cooked. Gently stir in boiled potatoes and seasoning; serve immediately.

Going Raw New to the Farmer’s Market on Saturdays is Organic Pastures, producers of raw milk and raw milk dairy products. “We produce and sell organic, grass-fed, raw milk, which is a really simple way of saying we sell milk in its true, whole, undamaged form.” says Nathan Glazbrook, representative for OP. Glazebrook says raw milk from grass-fed cows is both easily digested and supports a healthy immune and digestive system.

The best part is, no lactose intolerance! Starting this June, OP will also feature: raw whole milk in half gallons and quarts, raw skim milk (1%) in half gallons and quarts, heavy and rich raw cream in pints, raw cheddar, superlite colostrum in half gallons, raw colostrum in pints, raw qephor (kefir) in quarts, raw butter in half and one pound tubs, raw cultured butter in one pound tubs and truly raw almonds in one pound bags. –RB. Photo by Ashley Renee. For more info visit www.organicpastures.com w w w. f o o d – h o m e . c o m

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firsts

Bruschetta

An il Fustino Recipe Less is more here. The flavor is in the bread not so much in the topping. Of course you can add additional toppings such as finely chopped basil, grated Parmesan cheese, etc. but be careful that you do not make the bread soggy.

Grilled Italian Bread Serves: 2

8 slices, Italian bread (a day or more old

is better) - sliced 3/4” thick 1 teaspoon, kosher salt 2 Roma tomatoes - seeded and

finely chopped 2 tablespoons, il Fustino garlic olive oil You can prepare this over a grill, or under a broiler, but the best way is to use a grill pan.

It gives you the most control over the grilling process and produces the most consistent results. Classically, this is prepared by rubbing garlic cloves over the surface and crust of the bread, but using garlic olive oil makes this much easier.

Place finely chopped tomatoes in a strainer with a bit of kosher salt. Toss to distribute salt and press down on them to release most of the juice and let them drain.

Heat a grill pan over medium high heat.

Place bread slices on heated grill pan, under the broiler, or on top of grill. Drizzle garlic olive oil lightly over the bread. Heat will allow the oil to penetrate the bread, which is what you want to happen. Sprinkle lightly with salt.

Grill until lightly brown. Flip bread over drizzle more oil and add a bit more salt. Grill until lightly brown on both sides.

Remove grilled bread and place on a serving plate. Top with drained tomatoes immediately before serving.

Save the date…

The Santa Barbara Wine Festival has the prestige of being the oldest festival of its kind on the California Central Coast. 70 wineries and 30 food purveyors participate in this major fundraiser for the Santa Barbara Museum of Natural History, all taking place Saturday, June 25, from 2:00 to 5:00 PM. Wine and food booths are placed throughout our campus along the beautiful Mission Creek among pines and redwoods. The guests have the opportunity to meet the winemakers and chefs and enjoy samples of the food and wine.

The Museum is an essential resource for 40,000 school children each year, who come to the museum for free each year to participate in school tours, classes, camps, and outreach in schools and other community organizations. The Museum’s mission is to enlighten the public by developing and presenting fundamental knowledge from natural history research, so as to teach and inspire a lifelong passion and abiding respect for the natural world. Through exhibitions, special events and educational programs, we strive to meet our mission every day. Please visit our website: www.sbnature.org/ winefest for information on parking, winery and food booths and pricing. Or please contact Meridith Moore at mmoore@sbnature2.org for specific questions.

The Spicy Gourmet

Fair Trade Organic spices and a smiling chef from Sri Lanka I am watching Dinesh Perera roast a blend of cardamom –“the most volatile of spices, has to be kept in the pod until you are ready to use it”, cinnamon –“real cinnamon, not cassia”, black pepper, coriander, and mace, before grinding it in his special spice mill for dinner. The kitchen is alive with fragrance, and Perara’s eyes smile as he recalls watching his grandmother cook in his native Sri Lanka, and how much he loves finding the best, freshest spices and teaching people how to use them. If your spice drawer is home to tired old stuff, the Spicy Gourmet will wake it up. Visit www.thespicygourmet.com to order spices, or better yet invite Dinesh to come cook a spicy feast for you…888-774-2912--LH

Recipie provided by Laura Kirkley, owner of il Fustino, located at 3401 State St. 805-8453521.

Ojai Jalapeño The sweet and the heat never tasted so harmonious! I’ve had Jalapeno jellies before, but not like this one. Bursting with flavor from the moment it hits your tongue, the tang is amazing as is the finish. Made in Ojai with local produce, the jelly has no preservatives or artificial flavors. Try it with some fresh chevre or cream cheese on a cracker. --RB. Available at il Fustino, 3401 State St. 805-845-3521 22

food & home

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jade restaurant

is a family-owned, Hawaiian-American comfort food restaurant where perfect service and even better food will define your experience time and time again. We look forward to your visit.

Open Tuesday-Saturday, 5:30pm-9:30pm.

3132 State Street Santa Barbara • 563-2007

E E R F DELIVERY

*

, it out of the office If you can’t makcoeme to you! we’ll

Just look at our menu at threepickles.com then call in your order to 965-1015

Great Deli!

128 E. Canon Perdido St. (805) 965-1015 Open Mon–Fri, 11 to 3 *10 sandwich minimum w w w. f o o d – h o m e . c o m

.....f or 28 years

EXPERIENCE + FRESH LOCAL INGREDIENTS = AWARD WINNING DINING 2010 28 POINTS FOOD 27 POINTS SERVICE

Dinner Tuesday – Sunday from 5:30 • Reservations: 966.5006 1305 State Street • Santa Barbara, CA • www.downeyssb.com food & home

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WINE COUNTRY

The every day cellar

13 great local wines you just have to have on hand

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ne of the great pastimes in life, especially here in Santa Barbara, is to enjoy a fine glass of wine at the end of a long workweek or the sharing of food and laughter with family and friends. It’s always nice to have a variety on hand to fit the mood and the food… whether it’s light appetizers, cheese and crackers, a decadent dessert or simply kicked back on the patio with a good book, having that special wine that is both affordable and delicious just adds to the celebration of life. The following is the short list of what to include in your everyday private cellar. Enjoy!

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Roederer Estate Brut Rose’ Wine Enthusiast rating: 90…A beautiful rosé bubbly, from the coppersalmon color to the final finish. Made from Pinot Noir and Chardonnay, it’s dry and refined, with complex orange, raspberry, vanilla cream, mineral and brioche flavors. Gains extra points for the smoothness of its bubbles

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Hitching Post Hometown Pinot Noir Hometown is a new bottling from Hitching Post, meant to be upfront, accessible and reasonably priced: it veers away from overt ripeness and clocks in at a moderate 14.1% alcohol, and offers an assortment of earth, black tea, dried herb, smoke, borwn spice and slick, supple cranberry/black cherry fruit. A knockout value in local Pinot.

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Ojai Vineyard Ojai Red A multi-vintage blend of Syrah from some of the best-regarded Central Coast vineyards, this edition of Adam Tolmach’s bargain red includes a dash of Grenache and Pinot Noir as well. Versatile with food due to its terrific balance, you’ll find loads of red plum and black pepper in this lovingly-textured value.

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Dierberg Chardonnay Steel We’re glad to introduce the inaugural release of Dierberg’s homage to Chablis, the ’08 Steel.

The fruit comes from the sandiest portion in the vineyard, an unirrigated, self-limiting, naturally vigor-proof Chardonnay block that was picked at 23 degrees Brix, about a point and a half lower than the regular bottling. Fermented in stainless steel, the fruit and minerality are extroverted and uncloaked, with citrus and stones throughout the transparent aromas, and ripe tropical/banana-like fruit on the palate. Faint leesiness and honey round it out and take

the edge off of its adolescent zestiness, but this remains a lean and racy white that offers great intricacy without oak’s encroachment.

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Melville Chardonnay Estate Wine Advocate rating: 92…The 2008 Chardonnay Estate has much more orange blossom and tropical fruit, with a hint of honeyed citrus, more color, and a slightly more caramelized style to it, but with less minerality than the Verna’s.

Again, the purity and precision are impressive, and although there is a touch of spice, there is virtually no evidence of any oak.

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Tatomer Riesling Kick On Ranch Wine Advocate rating: 92…The real head-turner is the 2008 Riesling Kick-On Ranch.

Gorgeous notes of honeyed grapefruit, nectarine, orange rind, lemon zest, and lime in addition to wet rocks comprise the complex nose of this steely, dry, medium-bodied Riesling.

Tipping the scales at 13.9% alcohol, it possesses a sensational finish. Both of these whites were aged in neutral oak and should be drunk over the next 3-4 years.

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Brander Cuvee Natalie International Wine Cellar review: (55% sauvignon blanc, 25% riesling and 20% pinot gris) Pale gold. Pungent, perfumed aromas of grapefruit, mint, flowers and white pepper.

Juicy and minty, with a subtle sweetness to the bright flavors of grapefruit and fresh pineapple. Finishes with lively cut and ginger and mint nuances.

This would be great with Asian seafood dishes

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Vogelzang Sauvignon Blanc The higher temperatures in Happy Canyon give the resulting wine a stone fruit focus, w w w. f o o d – h o m e . c o m

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Winery & Tasting Room Downtown Santa Barbara

W v C

Open Daily for Tasting 11am - 6pm

Extended Hours

Thursday - Saturday 11am - 8pm

Come in and experience the art of winemaking.

tasting - wine flights - wines by the glass - wine on tap 414 N. Salsipuedes St. Santa Barbara, CA 93103

805.965.7985 phone www.carrwinery.com

WINE COUNTRY along with enticing notes of ripe melon and honey, and light but luscious textures.

A dash of lime is about as green as it gets, and the length and elegance of previous bottlings is evident in this latest release. Creamy, but not heavy, and with exceptional length on the palate, this concentrated white can be savored with steamed clams, halibut with pistachio crust, or oysters Rockefeller spritzed with fresh lemon juice.

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Palmina Pinot Grigio The 2010 vintage is beautifully aromatic, with notes of nectar, green pear, quince and a hint of sesame seed.

Lively and yet round on the palate with lemon curd and more pear flavors mingling with lychee, marjoram spice and a gravelly, earthy streak of flinty summer rain. Highly aromatic, beautifully balanced, flavorful and refreshing, 2010 Pinot Grigio is extremely versatile with food. It is also lovely on its own as an aperitif, picnic wine or as a well deserved glass of wine after a hard workday.

Please enjoy in its youth for ultimate enjoyment.

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Verdad Albarino This wine is made from 100% Albariño grapes from a Demeter certified biodynamic vineyard, and fermented using the grapes’ native yeasts. It’s lush on the palate and exhibits a lovely minerality with orange blossom aromatics and flavors of peaches layered with citrus, all culminating in a bright finish with a hint of bitter almonds.

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Grand Opening!

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VOTED BEST WINE SHOP

Beckmen Sauvignon Blanc Wine Spectator review: Rich, ripe honeydew melon, lime peel and fleshy mango and peach flavors are very flavorful and focused, with the perfect amount of mouthwatering acidity.

in Santa Barbara

with the largest selection on the Central Coast!

Also voted “Best Wine Shop” three years in a row on SantaBarbara.com

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Qupe Marsanne The Marsanne is grown at the Ibarra-Young and Purisima Mountain Vineyards. It is fermented in neutral barrels and blended with 15 – 20% Roussanne from Bien Nacido Vineyard that is fermented in one year old barrels. This wine exhibits flinty, mineral flavors with peach pit, citrus and hazelnuts followed by a honeyed finish.

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Carr Pinot Gris From the Turner Vineyard in Santa Rita Hills.

Clean, crisp flavors of green apples with tropical fruit and mineral notes. The wine is aged five months in stainless steel and stays light on the finish. A truly great wine by itself or as a pairing to a sharp cheese. It received a 91-point rating and editor’s choice from Wine Enthusiast Magazine.

All wines are available at The Winehound, 1221 Chapla St. 805-845-5247 and Whole Food Market, 3761 State St. 805-837-6959.

The Winehound

– Cheers, Bob Wesley and the Winehound Crew

Just across from City Lot #5

www.thewinehound.com

1221 Chapala St. Santa Barbara (805) 845-5247

Classic Downtown Dining

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P I Z Z A

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1031 State

963-6687

LUNCH • DINNER Reservations Accepted • All Major Credit Cards • Courtyard

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C O O K I N G AT H O M E

Photo by Bob Dickey

Cilantro Risotto Pudding from Wine Cask

SUMMER RISOTTOS Easier and healthier than you might think

by Lynette La Mere Pure Joy Catering Executive Chef

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R

isottos have gotten an unfair reputation as a troublesome, difficult dish that is time consuming and loaded with calories. Yes, you can heat the stock and make it from scratch or you can add tons of butter, cheese and cream, but this is not necessary.

Risottos can actually be quite simple and light fare, especially given that most pre-packaged chicken broths have no cholesterol or fat. Once you’ve tried some of these more healthful, low cholesterol recipes you’ll be thrilled with their creamy yet light flavor and impressed by how incredibly fast and easy summer risottos can be to prepare. Crafting a good, deeply flavored risotto is a very frugal, impressive skill for any home chef’s repertoire.

These can be done in 30 to 40 minutes, but always remember to watch the food and not the clock.

Have all your ingredients ready before you start and use a wooden spoon. Risottos benefit from just a little rest before being eaten: 5 or 10 minutes off the heat before serving.

All of these are wonderful without cheese or butter and can be a great way to clean out the refrigerator and get creative with any proteins, vegetables or stocks you have on hand. If you don’t mind a little cheese, try stirring in 4 ounces of a nice blue, parmesan or goat cheese at the very end.

After trying a few of these incredibly savory and healthful examples of honest effort, you’ll find yourself quickly coming up with your own variations. How nice it is being able to pull together a delicious meal without going to the store!

Chayote Risotto

5 sides or 2 large entrées.

I love chayote squash; the entire vegetable is edible, and they can easily replace zucchini in most recipes.

I like to initially sauté the veggies in two pans for speed, but you can do it with one and just do batches if you’d like. Avoid overcrowding to nicely caramelize the veggies for flavor.

1 chayote squash

1 orange bell pepper

2 large Portobello

mushrooms, stemmed

1 medium red onion

1/3 cup olive oil (for veggies)

¼ cup olive oil (for rice)

1 cup Arborio rice

Salt & pepper to taste

32 oz. vegetable stock

Optional:

2 oz. butter and or 4 oz. good parmesan cheese Southampton by Wood-Mode.

Dice the vegetables to about ½ an inch. Heat two large sauté pans over high heat and then add the 1/3 cup of olive oil between the two pans. Sauté the vegetables over high heat till tender. When the first pan is done, set the veggies aside and in the same hot pan add the ¼ cup olive oil and the rice. Over high heat, toss four (continued)

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Southampton by Wood-Mode.

Southampton by Wood-Mode.

For your home. For your life.

For our environment.

For

Showroom locations: 3630 Sagunto Street 1717 State Street Santa Ynez, CA 93460 Santa Barbara, CA 93101 Showroom locations: 805.682.4003 805.686.1140 1717 State Street Santa Barbara, CA 93101 3630 Sa www.thekitchencosb.com 1717 State Street

For your home. For your life.

For our environment.

Showroom©2008 locations: Wood-Mode, Inc.

3630 Sagunto Street 1717 State Street Santa Ynez, CA 93460 Santa Barbara, CA 93101 805.682.4003 805.686.1140 www.thekitchencosb.com

805.682.4003 Santa Y Santa Barbara,www.thekitchencosb.com CA 93101 805.682.4003 805.686 www.thekitchencosb.com ©2008 Wood-Mode, Inc.

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C O O K I N G AT H O M E (continued)

minutes until it gets a little color.

I like to deglaze that second sauté pan with vegetable stock before adding it into the main pan to get up all that nice caramelized flavor. Add 8 oz. of the vegetable stock to the rice, letting it steam; and reduce then add all the sautéed veggies. Gradually adding in 16 oz. of stock, let it reduce down each time, tossing occasionally. Once down to just moist, add another 8 oz. stock.

It’s fine to fiddle around the kitchen a bit; sauté some sausages in that second pan once it’s empty or toss a salad, just be mindful of your risotto as it reduces, give it a stir now and again, and leave the heat high.

Taste it for doneness and seasoning; remember it’s a starch so you’ll want to be generous with salt and pepper. Finish it with the butter and cheese if desired, otherwise it’s quite delicious without it.

Roma Risotto

With a wonderful creamy, tomato flavor and lots of nutrients from all the spinach, this recipe is actually the lowest in calories and makes a filling and very satisfying risotto, easily prepared in roughly 35 minutes.

¼ cup olive oil

1 yellow bell pepper,

½ inch dice

1 onion, ½ inch dice

Salt & pepper to taste

4 cloves garlic, chopped fine

1 cup Arborio rice

28 oz. chicken broth

(or vegetable stock)

3 roma tomatoes,

½ inch dice

2 packed cups of baby

spinach leaves Over high heat sauté the bell pepper and onion till tender, about four minutes. Add salt and pepper to taste. Then add the garlic and the rice at the same time leaving the heat on high. Toss and lightly brown for about four minutes. Then add 6 oz. of broth, cook down until nearly dry then add another 6 oz., reduce down again until just moist. Add in the tomatoes and another 4 oz. of the broth. Let it cook down again and 30

food & home

add more broth when you stir the rice and it stays put leaving the bottom of the pan exposed; add another 12 oz. in 6 oz. increments again and keep that heat high and toss it occasionally. Taste it for doneness and seasoning. Finish it with the spinach, tossing it and just letting it wilt into the risotto. Allow it to rest 5 minutes before serving.

Asparagus and Young Black Kale Risotto

I love incorporating kale into family dishes and they really like this rustic dish. It’s also wonderful with sausages. In this I use white wine but we make many risottos with red wine as well. It’s just as delicious and gets a beautiful color from the wine so do try that some time too.

2 bu. black kale

1 bu. asparagus (not baby;

the bigger the better)

3 shallots or a small yellow

onion, diced

1 cup Arborio rice

1 btl. of a sweeter white wine

2 cups chicken stock

Salt & pepper to taste

2/3 cup parmesan Get everything ready; rinse the kale well and cut whole bunches every 3/4ths of an inch until you get to the “stemy” part; you can pop those in your compost bin.

Rinse and cut the asparagus at an angle about every 3/4ths of an inch; don’t use the tough ends.

Open the wine.

Heat a very large sauté pan (12-14”) on high heat. Sauté the shallots, adding the asparagus after a few minutes for about ten minutes total. Add the rice to the pan and toss around for about four minutes. Stir in about 6 oz. of the wine at a time and allow that to reduce after each addition, keeping the heat high. When the bottle of wine is about half used, add in the kale, tossing and allowing to wilt in; season with salt and pepper to taste. Continue adding in wine and then the chicken stock, reducing it down 6-8 oz. at a time. Don’t worry about the kale, it steams in the reducing wine and cooks, working itself into the risotto as you stir.

Check for doneness and seasoning; w w w. f o o d – h o m e . c o m

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this dish takes about 40 minutes total to cook.

Finish the risotto by stirring in the parmesan and allowing it to rest for 5-10 minutes before serving.

Lynette La Mere is the proprietor of Pure Joy Catering Inc. (www.PureJoyCatering.com) and a freelance writer who lives in Santa Barbara. Shopping hints: All ingredients used in these recipes can be found at Farmer’s Market (for information call 962-5354), Lazy Acres, Tri County Produce.

Cilantro Risotto Pudding

Wine Cask has one of the finest pastry chefs in Santa Barbara, Rosie Gerard. She is as energetic as she is passionate about making the perfect dessert. A believer in using fresh ingredients, her desserts are not dependent upon massive amounts of sugar to come to fruition. Her dessert menu carries patron favorites like Wine Cask Warm Chocolate Brownies and their Butterscotch Bread Pudding, but Rosie keeps it interesting with her other desserts that balance both the savory with the sweet.

Rosie believes that you “can’t have a menu with only chocolate or only fruit -- there are seasonal considerations.” With cilantro being abundant all summer long, her Cilanto Risotto Pudding is one of those amazingly beautiful creations where the comfort of rice pudding meets the exotic of the Latin Tropics! Que delicioso, Rosita! By Georgina Stassi, http://www.LaVitaFresca.com

1/2 cup arborio rice

1 cup water

1/2 cup sugar

1 T cornstarch Dash of salt

2 egg yolks

2-1/2 cups milk

½ a bunch of cilantro

1/4 cup sugar Mix rice and water in saucepan. Heat to boiling, stirring once or twice. Reduce heat; cover and simmer 14 minutes without removing cover. All water should be absorbed. Heat the milk to a simmer.

Take off the stove and blend in the blender with the cilantro. Cover and let steep 1 hour. Strain.

Heat oven to 350 degrees. Mix 1/2 cup sugar, the cornstarch and salt. Beat egg yolks slightly.

Beat egg yolks and cilantro milk into sugar mixture with hand beater. Stir in rice. Pour into ungreased 1-1/2 quart casserole. Place casserole in square pan, 9 x 9 x 2 inches, on oven rack; pour very hot water (1 inch deep) into pan.

Bake, stirring occasionally, until pudding is creamy and most liquid is absorbed. about 1-1/2 hours. Remove casserole from oven but not from pan of hot water. Serve with a tropical fruit salad: fruits such as pineapple, guava, papaya, and mango mixed with lime zest. w w w. f o o d – h o m e . c o m

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O N T H E C OV E R

Classic Flavors

Savory starters, Decadent Desserts

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ne of my favorite things to do at restaurants, especially if you have more than two people, is to order a sampler of appetizers in place of one entrée. It’s almost like ordering a multi course meal with different flavors and textures, and of course select wine pairings.

Some restaurants offer a specific tasting menu while others leave it to the diner’s imagination. Either way it’s a very fun (and filling) way to dine out. Then, top it off with a decadent dessert or three. Maybe some champagne or a dessert wine? The following are a few choices from local chefs to get your palate primed and on track for some very tasty small bites. Enjoy!

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Ca Dario Ravioli Al Burro E Salvia

A house specialty first course that is one of the more popular items on the menu. Pasta pillows filled with fresh spinach and ricotta cheese are slowly sautéed in browned butter and sage.

The range of flavors are amazing.

Pair with house Merlot from Brander Vineyards. Ca Dario is located at 37 E. Victoria St, 805-884-9419. -- Photo by Shelly Vinson

Café Stella Lamb Sliders

Fresh hand crafted ground lamb is grilled and placed on a brioche bun with harissa aioli and arugula. Spicy and packed with flavor. Sliders also available in chicken and beef with blue cheese. Brand new to the upper State Street restaurant scean, Café Stella is located at 3302 McCaw Ave. (across from Municipal Golf Course) 805-5697698. -- Photo by Michael Brown

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Lucky’s--Steamed Mussels with San Marzano Tomatoes, Garlic and Basil

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A full pound of Prince Edward Island Black Mussels are steamed in white wine and garlic, and then finished with a sauce made from the wine, the cooking juices, Italian San Marzano Tomatoes and fresh basil. Served with grilled D’Angelo Bakery sourdough.

Pairs great with beer. Lucky’s is located at 1270 Coast Village Rd, Montecito.

805-565-7540. -- Photo by Michael Brown

By Raymond Bloom Photos By Michael Brown, Ashley Renee, Shelly Vinson, Barb Fabian and Eliot Crowley w w w. f o o d – h o m e . c o m

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Emilio’s-- GOAT CHEESE CROSTADA

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Chef Nat Ely, formally of The Los Olivo’s Café has brought his expertise and shine from the Santa Ynez Valley. Fresh Gorgonzola and goat cheese are wrapped with shredded phyllo and baked until warm. The dish is served on a bed of local organic field greens, caramelized pears, toasted walnuts and finished with a shallot dressing. Pairs nicely with crisp Pinot Gris. Emilio’s is located at 324 W. Cabrillo Blvd, on the beach. 805-966-4426. —Photo by Ashley Renee.

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Palace Grill—Louisiana Bread Pudding Soufflé

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Built on the classic flavors of French Cajun cooking, this heavenly rich bread pudding features a thick bourbon cream sauce kicked up a notch with a dash of Grand Marnier, cinnamon, vanilla and raisins…among many other ingredients. The dessert takes 30 minutes from time of order so make your claim early! Palace Grill is located at 8 E. Cota St, 805963-5000. -- Photo by Ashley Renee.

Julienne Cream Brulee

Chef Justin West admits the fine art of dessert is not one of his passions in the cooking world. He prefers to stick to the savory side. But that doesn’t mean he ignores the sweet.

He says he’d rather concentrate on a few desserts and do them very well like his famous crème brulee, a dish so smooth, so velvety, so rich, that you won’t want to share. So get two.

Julienne is located at 138 E. Canon Perdido St, 805-845-6488. -- Photo

by Ashley Renee.

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Roy—Grilled summer vegetables

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Fresh summer squash from local favorite Tutti Fruitti Farms is grilled with artichoke heart, Kalamata olives, plumb tomato, fresh buffalo Mozzarella, olive oil, balsamic vinegar and oregano. Light and a truly fantastic blend of flavors! Roy is located at 7 W. Carrillo St, 805-9665636. -- Photo by Ashley Renee.

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Sly’s Jumbo Shrimp Cocktail

This is a shrimp cocktail - huge shrimp with a great classic red cocktail sauce. This large cocktail has four shrimp. They are big shrimp - very big shrimp – what’s called “U-7s” in the trade – less than 7 per pound, making the four more than one-half pound of shrimp before cooking.

The kitchen thaw these raw shrimp, carefully cook them in a seasoned vegetable broth, and then chill them down at just the right point. They then shell, clean and serve them in a large, traditional “sundae” glass on a

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bed of shredded iceberg lettuce. Half lemon and extra horseradish (freshly grated horseradish) on the side are standard. Fabulous! Sly’s is located at 686 Linden Ave, Carpinteria 805684-6666. -- Photo by Ashley Renee.

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Stella Mare Lemon Cake

Lemon Cake with lemon curd filling caramelized Mascarpone cream and a vanilla sauce. Sensational and perfectly French! Stella Mare is located at 50 Los Patos Way, (by the bird refuge) 805-969-6705. -- Photo by Michael Brown food & home

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Bouchon Foie Gras

The one dependable component to the menu at Bouchon is change. It depends on what’s market fresh and what the chefs can create with it. The Foie Gras changes, too. In this photo, fresh Surinam Cherry tomato puree is the accent, along with arugula and brioche crouton. Next week? Who Knows? Maybe spiced butternut with radish. It will never disappoint! Bouchon is located at 9 W. Victoria St, 805- 7301160—Photo by Shelly Vinson.

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Louie’s Peanut Butter Pie

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This house made pie is a perfect combination of peanut butter, chocolate, fresh whipped cream and cinnamon.

Louie’s owner Ann Rizzoli says the dessert has been a locals favorite for nearly 20 years and is offered at both lunch and dinner. Perfect with a glass of rich Cabernet or a soothing cup of breakfast tea. Louie’s is located at the Upham Hotel, 1404 De La Vina St, 805-963-7003. Photo by Michael Brown.

Voted best steakhouse in SB four years running!

Dinner from 5pm Daily

Lunch from 11:30am to 3:00pm

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

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

Olio e Limone Crostata di Pere Caramello Sensuous flavors and aromas are the calling card of this simple, yet amazing dessert. The pastry of the pearshaped tart is flakey with just the right crunch. The flavors of the poached pear, almond, warm caramel, and cool vanilla gelato makes your taste buds sing the night away. Thank you Chef Alberto! Olio e Limone is located at 11 W. Victoria St, 805-899-2699.

Opal Roasted Beet Salad

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The fresh organic beets are roasted for over three hours to bring out all the natural sugars and flavors. The light salad features fresh pears, candied pecans, avocado, watercress and local arugula for an added spice and then dressed with a house made honey Dijon. A perfect starter course that can be shared.

Opal is located at 1325 State St, 805966-9676. -- Photo by Ashley Renee.

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Petit Valentien Crisp Breaded Frog Legs

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When you’re in the mood to explore some new and rare flavors, give this dish a spin. Frog legs are lightly breaded and then pan fried until golden brown. The legs are plated with tomato, capers, and red onion, herbs De Provencal and finished with a white wine reduction. Sensational!

Petit Valentien is located at 1114 State St, 805-966-0222. -- Photo by Ashley Renee.

Santa Barbara’s Favorite Italian Restaurant since 1937 §

This is a great starter on a foggy day.

Made with slow simmered pasilla chili broth and then ladled over fried tortilla strips and topped with Ranchero cheese, avocado and fresh cilantro.

This dish has just the right bite and pairs great with beer. Blue Agave is located at 20 E. Cota St, 805-8994694. -- Photo by Ashley Renee.

§

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Blue Agave Tortilla Soup

Via Mastra 42 all Italian Gelato Owner Renato Moiso says his gelato is one of the more prestigious brands found anywhere in the world...Bindi, silky, smooth and rich flavored, straight from Milano, Italy. Order your serving in a specially chilled stainless steel cup (called Coppa a Italiana) for that extra splurge on a very refreshing treat. Via Maestra 42 is located at 3343 State St. next door to the post office. 805-569-6522. Photo by Barb Fabian.

Extraordinary Food • Elegantly Relaxed Seasonal Menu • Full Bar • Catering

Downey’s Lobster Pasta Salad One of the classic starters from Chef John Downey. Fresh lobster is cooked and then tossed with angel hair pasta along with sun- dried tomatoes, sliced black olives, asparagus, fresh basil and herb vinaigrette. Chef John says the ingredients work so well together that dish has been a hit for 25 years.

Truly a must have! Downey’s is located at 1305 State St, 805-966-5006.

-- Photo by Ashley Renee.

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Ristorante • Bar Since 1990

324 West Cabrillo • 966-4426 • emiliosrestaurant.com w w w. f o o d – h o m e . c o m

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Wine Cask Bar Cafe Crispy Calamari

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This tasty dish is one of the more popular on the “easy to share” menu at the Café. Fresh calamari is battered and fried with thinly sliced cherry peppers and roasted garlic and then plated with a cilantro and lime aioli. The flavors are zesty and light and pairs well with Champagne. Wine Cask Bar is located at 813 Anacapa St, 805- 966-9463 —Photo by Shelly Vinson

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Jade Mahi Mahi Tempura Rolls

Roasted Macadamia nuts, avocado, and Mahi Mahi are combined in a light tempura batter. The fish is then lightly pan-fried and then stacked in a pool of fresh passion fruit and curry sauce on a bed of rice. Definitely a unique dish with flavors of the tropics and the sea. Jade is located at 3132 State St., 805- 5632007. -- Photo by Ashley Renee.

Custom Cabinets

Trattoria Mollie Prosciutto e Melone

A true Italian classic with flavors of salt and sweet, Chef Mollie takes extra care in the selection of finest prosciutto from Parma, Italy and perfectly ripe local melon. A simple and flavorful dish to be enjoyed with a glass of local Chardonnay. Trattoria Mollie is located at 1250 Coast Village Rd, Montecito, 805-565-9381. -- Photo by Ashley Renee.

Cabinetr y • Doors • Windows • Mouldings

Boathouse Pan Fried Red Abalone

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This starter dish was inspired by Julia Child for sister restaurant Shellfish House. Live abalone is shucked, cleaned and tenderized, then dredged in seasoned flour and pan-fried in clarified butter. Fresh grated Parmesan is added to the finish with lemon and wilted greens. Boathouse is located at 2981 Cliff Dr., 805-898-2628. -- Photo

by Michael Brown

RCHITECTURAL I L LW O R K

Showroom located at

8 North Nopal Street Santa Barbara, CA 965-7011

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O F S A N TA B A R B A R A , I N C .

S erving S anta B arbara S ince 1969 L ic # 261772

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Cadiz Dungeness Crab Salad

Chef John Pettitt (formerly of Wine Cask and Seagrass) has stepped up with a perfect combination of flavors for this tapas dish. Fresh crab tossed with cucumber, cilantro, Marcona almonds (native to Spain) and fresh mango make for a cool, crisp finish.

A side mango coulis is the perfect 42

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dipping condiment. Pair it with a dry Spanish wine. Just opened, Cadiz is located at 509 State St, 805-770 2760.-- Photo by Shelly Vinson

Fishouse Prawn-ton

Medium shrimp are laid out flat on wonton wrappers with fresh chopped cilantro, and then pan-fried in olive

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oil until lightly crisped. The dish is served with a sweet, Thai chile sauce made with Red chile de arbol, rice wine vinegar, garlic, sugar and salt.

The zesty flavors pair well with beer.

Fishouse is located at 101 E. Cabrillo Blvd, 805-966-2112. —Photo by Michael Brown w w w. f o o d – h o m e . c o m

small changes

| big impact

Home Improvement (tHe easy Way). When it comes to remodeling, Projects understands what’s important to you. From meticulously managing the construction process to selecting materials and communicating with you daily, we’re with you every step of the way. Our attention to detail is unmatched.

For a FREE consultation or to learn more call 805.682.2226 or visit us on the web at projectsgc.com.

projects A Giffin &

Crane Company

License #884424 (continued) w w w. f o o d – h o m e . c o m

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Seagrass Bavarian Cream Strawberry Cake

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Spice Avenue Chicken Lollipop

Harry’s Old Fashioned Sliders

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Chef Robert Perez has created a truly wonderful dessert. Fresh strawberries, vanilla and Bavarian Cream are hand crafted into art, including a vanilla wafer butterfly, with flavors that are rich and light. Pair it with Champagne. Seagrass is located at 30 E. Ortega St, 805-963-1012.

—Photo by Shelly Vinson.

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A classic Indian hors d’oeuvre that is made by removing the inner bones of a chicken wing and pushing the meat into a ball, then coating in a spicy red batter, deep-fried and served with a garnish of lettuce and carrot. A great starter for the table. Spice Avenue is located at 1027 State St, 805-9656004. —Photo By Ashley Renee.

Fashioned after the traditional and famous White Castle ”Slyder”, Harry’s stays true to form. The tasty dish comes with four 3-ounce patties, American cheese, grilled onions and house 50/50 secret sauce on a bun.

One order and two beers do the trick for most of us. Harry’s is located at 3313 State St, 805-687-2800.-Photo by Ashley Renee. w w w. f o o d – h o m e . c o m

One Hundred Years of Tradition Just 20 Minutes Away...

■ Gourmet Bar-B-Que for 50 to 300 People ■ Private Banquet Rooms

Some samples from Chef Moises Bernal

■ Large and small groups

Call for information on leasing entire property for corporate or private function

FULL BAR • WEEKEND BREAKFAST LUNCH • DINNER 5995 Stagecoach Road • 967-0066

Eclectic California Cuisine Award-Winning Wine list

Full Bar * Martini Menu

Charbroiled Ox T-Bone Steak Grilled Ringneck Pheasant Breast Wild Caribou Charbroiled Sea Bass

Venison Sausage Stuffed Mushrooms New Zealand Rack of Lamb Sautéed Medallions of Rabbit Norwegian Salmon

Audrey Ovington • Proprietor Since 1941

“This bistro shines with gourmet food at everyday prices and remains an absolute must in SB for creative fare, illuminating wines; charming decor, a satisfyingly buzzy ambiance and exceptional service which keeps it a favorite with the locals.”

----Zagat Survey

1325 State Street Next to the Arlington Theatre Open Daily 966-9676

www.opalrestaurantandbar.com w w w. f o o d – h o m e . c o m

Private Banquet Room with Custom Menus Catering * Take-out food & home

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PAT I O S

Garden Gazing

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never thought that staring at a multi colored mosaic glass ball in my garden would calm me down. But it does. I guess that’s why they call them gazing balls. I like the fact that when the sun hits the countless tiny mirrors it glistens and reflects in such a way that the entire garden takes on a new dimension.

Patterns are reflected on the wall, the fountain, the ground…everywhere. No kidding! It’s my new form of cheap entertainment. It’s even more fun if you get two or three different sizes and colors and spread them out. Then just sit back with a cool drink and enjoy.—SP Gazing balls of all shapes, colors and sizes can be found at Tera Sol Garden Center.

5320 Overpass Rd. 805-964-7811.

Outdoor Artistry

B

orn into the family business, Tileco designer Gina Flint loves helping people create beautiful living environments. Flint has been quite busy designing outdoor living spaces in this town where dining al fresco alongside a tile-gilded pool or a trickling fountain is highly desirable. As I entered the visually stunning Tileco showroom, I was amazed by the rich tapestry of gorgeous slates of every size, comprising ceramic (clay), porcelain (sand), stone, glass, and metal. I began to visualize a fountain lined with intricate hand-made mosaics from Tunisia as I wandered among floor-to-ceiling hand painted, artisan crafted imported sheets of multihued and textured tiles from Italy, Turkey, Spain, and Argentina. Who wouldn’t want a splash of Rome’s famous fountain artistry on their patio? “People love fountains,” says Flint, who recently helped a family from Seattle embrace Santa Barbara’s tile-gilded beauty with a custom-designed fountain made from glass tiles. Tileco also designed the Paseo Nuevo Fountain, the stairs leading from California Pizza Kitchen up to Center Stage Theater on Chapala Street, and they provide the tiles for the beautiful boulder sculptures nestled around town.--Sunny Petersen The Tileco showroom is located at 619 Olive Street (across from Arnoldi’s), Santa Barbara, CA 93101. Or call (805) 564-1868 for a private consultation.

Patio Picnic

B

ring the beauty of Italian Pottery outdoors with the Italian Pottery Outlet’s exclusive melamine dinnerware collection! Featuring beloved and classic Italian patterns, these deluxe plastic dishes look and feel like real ceramic, while offering the durability of high-grade melamine. As the name implies, the Picnic collection makes a stunning outdoor dinnerware or picnic dish set, or can be used indoors alongside existing Ricco Deruta, Alcantara, or Allegria ceramics. The break resistant melamine also makes this a perfect collection of children’s dinnerware, especially in the bright and whimsical patterns of the Picnic Marina set. All pieces are break resistant and dishwasher safe. SJ Italian Pottery Outlet is located downtown at 929 State Street. 805-564-7655.

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Traditional Italian Flavors

B

Santa Barbara to explore Indian flavors. Housed in an inviting, beautifully decorated location on State Street, our y far the best place in

spices

are

well

balanced

and

more varied than those found in

most

Our in

the

Moghul

Gelato!

Indian

restaurants.

dishes are mostly prepared

Northern

style,

cuisine of the

the

Persian-

Muslim courts Tandoori dishes, Meats and Nan. Moghul food is often enriched with nuts, cream, influenced royal which include

Panini • Insalate • Antipasti • Formaggi Salumi • Dolci • Caffè • Cultura

n

and sauces based on a cooked purée of onions and tomatoes.

3343 State Street

(Next to San Roque Post Office)

(805) 569-6522

1027 State Street • Santa Barbara (805) 965-6004 • www.spiceavenue.com.cn

n

Brewing handcrafted ales that reflect the unique character of Santa Barbara

Bring in this ad for a two-for-one tasting at our brewery tap room. Thurs 4-6 • Fri 4-8 • Sat 2-6

Cu r r i e s Seafood Salads Ta ke o u t w w w. f o o d – h o m e . c o m

1819 Cliff Drive Santa Barbara (805) 882-9244

Limit one per customer. Expires Aug 31, 2011.

416 North Salsipuedes Street 805-963-5018 • TelegraphBrewing.com food & home

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The Home Front Scrumdidilyumptious!

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little nonsense now and then is cherished by the wisest men,” said Willy Wonka . . . and the delightful proprietress of Kingston’s Candy Co. have taken this whimsical wisdom to heart.

As soon as I set foot inside her retro candy parlor, I felt that I had the winning golden ticket and was transported down a magical path of nostalgia and limitless sweet tooth possibilities. Wearing a festive frilly apron of bright green shamrocks, third generation entrepreneur Sarah (Kingston) Jaimes guided me through a world I well remembered of PopRocks, Abba Zabbas, rainbow lollipops, orange caramels, and bubblegum. Did I mention green apple licorice?

Old fashioned metal lunchboxes featuring Hello Kitty, Mickey Mouse, and the Smurfs to name a few (several of which I immediately coveted) lined the storefront window and the walls, inviting my eyes up, down, and around to one exciting discovery after another. My ears tuned into “Under the Boardwalk” playing overhead as I roamed among old fashioned greeting cards, games and toys (yes, she has Tiddlywinks and whoopee cushions), and had a very happy reunion with my old friends Gumby & Poky.

Marveling at the 85 brands of classic sodas, I couldn’t resist and custom selected my own six-pack to bring home to my family. And for that birthday party on my horizon, I plan to come back (again and again) and create a gift basket of import candies, “boutique sweets,” and organic Rainforest Alliance fair trade white, milk, and dark chocolates. —Sunny Petersen.

For your own magical tour, please visit Sarah and her staff of Oompa-Loompas at 3415 State Street in the San Roque Plaza near the post office. Or call (805) 898-3900 to book a private party in the special party room. For online shopping, visit www.kingstonscandycompany.com.

Dog days

G

lare off the surf, sand, wind and sun got your pooch squinting? Dogs need eye protection just as much as us humans. Visit OffLeash where pets meet style to select the perfect sunglasses for your stylin’ pooch. See the smile on your dog’s face while hanging his head out the car window or when hiking around town, and know that their eyes are protected from the elements. Don’t forget to pick-up some cool floating dog toys and sunscreen for summer fun in the sun! Follow them on twitter @ OffLeashpetstyl for summer specials.

It’s the

humidity

I

f you’re going to invest in quality cigars, it make sense to invest in a quality case to store the in. Nothing worse than a stale God of Fire! Prometheus Milano Series Humidors are built with the nickel-plated jumbo hinges for the solid opening and closing of the lid. The nickel-plated logo plate is attached for stylish modern look and the case comes with the latest in temperature and humidity controls and holds from 40 to 60 cigars depending on brands.-- RB Humidors and other accessories available at SB Cigar and Tobacco.

10 West Figueroa St. 805-963-1979.

Available at: OffLeash – where pets meet style, 1103 State Street, Santa Barbara, 805-957-4500, www. offleashstyle.com 48

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OutdOOrs In

Northwestern Mutual Permanent Life Insurance can help solidify your feeling of nancial well-being. It’s an asset that offers protection, along with cash value guaranteed to grow over time. That’s a foundation for life.

Robert Dibley, CLU, ChFC, CASL Managing Director License #: 0B88887 Dibley Financial Group 3888 State Street, Ste 203 Santa Barbara, CA 93105 805-898-4400 nmfn.com/robertdibley

fIt tO YOu 805 . 618 . 2461 I n f O @H O f A r c . c O m w w w .H O f A r c . c O m s A n tA B A r B A r A sAn dIegO

The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM). Securities offered through Northwestern Mutual Investment Services, LLC, a subsidiary of NM. Robert G Dibley is a District Agent of NM (life insurance, annuities and disability income insurance).

Exclusive inventory includes:

Tatuaje • God of Fire • Opus X Room 101 • Sencillo Distinct selection of accoutrements:

• Xikar • Prometheus • IM Corona 10 West Figueroa • 805-963-1979

S.T. Dupont

w w w. f o o d – h o m e . c o m

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IN THE GARDEN

Jambalaya Tips for a Firewise Garden “One of America’s Best Restaurants!”

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

By Lisa Cullen

T

hose who have lived in this community for any length of time know that Wildland fires are a part of our lives that cannot be ignored.

Last year’s Tea Fire started on November 13, 2008, burned 1,940 acres and destroyed more than 210 homes. I am sure you know someone who was affected by this fire event.

According to the Southern California fire agencies, our fire season is now considered a year-round phenomenon. As a result, local Fire Departments are taking a proactive approach to educating the public as to what they can do to be prepared.

Correct design and maintenance of your garden is one of the most important steps you can take toward making your property more fire resistant.

Basic Concepts

1 Voted “BEST SERVICE” in Santa Barbara Every Year Since 1988

“It’s Always Packed and Always Good” —Paul Wallach’s Guide

OPEN 7 DAYS for LUNCH from 11:30–3:00 & EVENINGS from 5:30pm

8 E. Cota Street • Limited reservations 963-5000 • www.palacegrill.com 50

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Lean, Clean and Green Zone: The area around your home extending out 30 feet, should be lean, clean and green. Hardscape, paths and decking constructed of non-combustible materials are ideal for right around the house. Landscaping should consist of plants with fire-resistant qualities and should be well spaced, lawns and groundcovers are good choices.

Keep in mind, also, that you should be able to walk all the way around your home easily.

2

Reduced fuel Zone: The area beyond the 30-foot zone to about 100 feet should consist of well irrigated and well spaced trees and shrubs. Fruit trees are a great addition to the landscape for many reasons.

Besides the obvious provision of sustenance, they are w w w. f o o d – h o m e . c o m

Photo by Lisa Cullen

and...

SeasideGardens_F+H4

normally well spaced and maintained providing an excellent fire-resistant barrier.

3

Plant Selection: There are many fire resistant plants to choose from (lists are available from your local fire department). Undesirable plants should be avoided. Some examples are those with high oil or resin content (conifers, eucalyptus and palms) and those with low moisture content (fountain grass, bamboo and pampas grass).

4

Fences, Decks and Walls: Build fences, decks and walls using non-flammable materials. Stone, block, concrete and plaster are of course the best choice. But there are less-costly alternatives; Trex, Timber Tech and TimberSil are a few examples of non-combustible building materials that have a “Class A” rating.

8/2/07

2:21 PM

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S t ro l l o u r d i s p l ay g a rd e n s , then take a

cl o s e r

look in

o u r r e t a i l n u rs e r y.

Proper Maintenance is the Key

No matter what kind of garden you have, proper maintenance is key to a Firewise garden.

Clean out and remove all dead and decadent plant material: This includes dead tree branches, overgrown shrubbery and thickets. Hedges and trees that are full of dead wood should be removed.

1 2 3

Mow tall grasses: Mow or “weed whack” dry grasses regularly to a maximum height of 4-inches.

Separation: Pruning should be done in order to achieve separation between plants. Tree spacing should be a minimum of ten feet, shrubs a minimum of four feet (more separation is needed on slopes).

4

Hedges: Hedges and screens should be planted in a staggered fashion, not in a straight line. And, there should be sufficient space between each plant to walk around.

5

Clean up your property: Most of us have excess junk lying around, wood piles, garden debris, left-over lumber from that last project, old paint cans, oil etc. Firewood should be kept away from building walls and don’t allow your gardener to leave piles of garden clippings next to your garage or storage shed.

Your waste-collection company allows you a once-peryear free pick up. Call the company that takes care of your neighborhood to schedule a pick up or for more information.

Get a personalized safety assessment

Whether you live in Montecito, Santa Barbara, Goleta or Carpinteria, local fire departments offer complementary safety assessments for the purpose of assessing the survivability of your home in the event of a Wildland Fire. Call your local fire department for an appointment. Your property is your most important asset (besides your health, happiness, friends and family) so be prepared and be safe.

Lisa Cullen, landscape designer, organic gardener and co-owner of Montecito Landscape can be reached at montecitolandscape.com or 805-969-3984

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seaside gardens 805.684.6001 SANTA CLAUS LANE EXIT OFF THE 101 IN CARPINTERIA food & home

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UPGRADES

Classic and Green

D

uring the design of this traditional home, the owner had several mandates for her architect and builder: make the house as green as possible and create a kitchen that will be the hub of household activity.

Several key design features, such as incorporating a retrofitted, eight foot, 100 year old humidor into the cabinetry and a six burner corner range, were anchors for the layout. Slatescape countertops were chosen for their durability and recycled content.

The furniture style, painted- green island with Carrerra marble top serves as a workstation and seating area. The peninsula holds a wine rack, beverage refrigerator. Adorned with a rich, solid wood top that matches the humidor, the peninsula is a perfect serving bar for the dining room. The most used space, however, is the small nook that is perfect for breakfast for two.

LED lighting, no VOC paint and finishes, sustainably harvested wood, and recycled content materials all contributed to this house being awarded with a LEED platinum rating by the US Green Building Council.

Architect: Thompson Naylor Architects Builder: Allen Associates Range/Oven: Décor Countertops: Slatescape, Carerra marble, Alder Ligting: Cree LED’s Cabinetry: FSC certified hardwoods by Coast Woodworking 52

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8/30/11.

Visit us today at the largest mattress dealer on the west coast for organic, all natural and chemical-free mattresses.

909 De La Vina • Santa Barbara • 805-962-9776

NO SALES TAX!

(Offer ends 12-31-11)

Santa Barbara’s Paving Stone People, Inc.

Design & Sale of Interlocking Paving Stone & Authentic Cobble Stone Installation and Restoration, with Natural & Cultured Stone Veneer & Wall Applications.

Always Built Green

Contact Doug & Lorna for a free estimate

805.884.9955 w w w. f o o d – h o m e . c o m

Lic.#938822

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UPGRADES

Photo by Bill Boyd

Elegant ends

I

f you’re looking for simple, but elegant flexibility in your room design and your furniture, the “cube table” approach might fit the bill. Made from sturdy Chinese elmwood, the table can be placed on its end or its side creating a variety of functions and design elements. It can be an end table to a sofa, a display stand for art or sculpture, or in pairs as a coffee table with the center being used as a magazine rack. —RB.

Indigo Interiors features cube tables for $500 that come finely finished in wood stain or in black or red lacquer.

1323 State Street, Santa Barbara, (805) 962-6909, www.indigointeriors.com.

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Setting the gold standard for burgers Plus great steaks, chops, pastas, salads and cocktails

The Nugget T w o l o c at i o n s :

S u m m e r l a n d a n d G o l e ta

L u n c h • D i n n e r • F u ll B a r

SUSH I on site

www.luckys-steakhouse.com

FURNISHINGS ANTIQUES DESIGN

Our professional sushi chef comes to your home or business for all your special events... starting at $15 per person!

Corporate Events • Weddings • Graduation • Parties

1323 State Street • Santa Barbara

For all the details: (805) 708-7127 www.sushionsite.com w w w. f o o d – h o m e . c o m

805-962-6909 • Mon–Sat 10–5 www.indigointeriors.com food & home

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UPGRADES

Staying at home…

T

his just in… Americans are staying put. Coupled with a weak economy and poor housing market, homeowners moved to a new home at the lowest rate last year since World War II. As a result, consumers are looking to tailor their existing homes fit their lifestyles.

One reasonably priced way to update the appearance and appreciate cost savings is to replace old windows and doors – both will lead to more than just energy savings.

This Montecito remodel by Hofmann Architecture had the original intention of replacing just the doors and windows. “The home had a solid plan and an excellent structure,” says Matthew Hofmann, “however, it felt disjointed and awkward.”

The existing structure was maintained while select interventions and additions created a new sense of place. The dwelling was transformed from an ordinary ‘70s ranch-style home into a classic Santa Barbara Tuscan estate.

Stone and wood accents were added, along with copper flashing, gutters, and downspouts. A six-panel folding door system warmly invites a magnificent backyard through a versatile veranda and into the dining area.

Economical upgrades, implemented with efficient design, are ushering in a new era of renovations that preserve the charm and character of the past while blending the benefits of new technology and taste.--MH

Before 56

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Architects: Hofmann Architecture, HofArc.com Dylan Chappell, DylanChappell.com Builder: Ridgetop Development, ridgetopdevelopment.com Windows/ Doors: Portofino / Lowen, 805-966-4263 Painter: Steven Lehner Associates Inc., 805-560-9848 Stonework: Felipe Villegas Masonry w w w. f o o d – h o m e . c o m

3.875” x 4.875” NOW OPEN ALL DAY 11:30-10:30 Sunday 5:00-10:00

Dinner menu served 5:30–10:30 Bar menu served 5:00–11:30 Cocktails served 4:30–2am

20 East Cota Street, Santa Barbara (805) 899-4694 www.blueagavesb.com

Trattoria Mollie D

Serving Fresh, Authentic Italian Food

d

Private Room available for corporate or social events up to 50 people

d

1250 Coast Village Road.

Reservations recommended • 565-9381 w w w. f o o d – h o m e . c o m

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G A R D E N notes

Bare root roses are available in December and January, but don’t worry if you miss the bare root season; you can find potted roses year-round.

HOW TO PLANT: Dig a hole at least 20-inches wide and 18-inches deep. To test a hole for percolation, fill with water; if it doesn’t drain in an hour dig deeper and fill that space with gravel then fill with the soil mixture. Roses do not have a taproot so the depth of the hole is not as important as its width. The root system will spread out to take up the nutrients. The richer the mixture you provide, the better roses will perform. Keep the grafted union a few inches above soil.

PLANTING MIXTURE: Buy a well-balanced organic planting mix recommended by your local nurseryman.

Well-composted manures and amendments such as kelp, bone meal, and peat moss can be incorporated. For good drainage silica sand will be beneficial when added to soils high in clay. Mulch with leaf mold, rice hulls, worm casing, mushroom compost, peat moss, Epsom salt, and “Cal-prill” for vigorous plants.

Again never cover the bud union.

RULES FOR ROSES: Prune roses back to an urn shape in January then spray with dormant oil spray. Start fertilizing in March and every month until September. Replenish mulch through out the growing season. Enjoy!

— Trace Iest Robinson & Denise Iest

For more information on rose care go to www.tracerobinson.com or www.sbrose.org.

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©ISTOCKPHOTO/ Olivier Vanbiervliet

Rose Care

LOCATION: It is important to select the ideal location to plant your roses. They thrive in full sun and need a minimum of five hours daily.

Avoid windy areas and give roses plenty of room to grow. Provide deep watering and ample drainage.

Clippers That Shine

Thirty years of building custom Santa Barbara homes.

Bringing value, quality & elegance to every project.

C

orona designed their first pruners in the early 1920s for California’s budding citrus industry. Today professional and home gardeners still rely on the company’s cutting-edge tools for their harvesting and pruning needs. We think a day without our favorite red-handled pruners is like a day without sunshine. The Forged Bypass Pruner has a oneinch diameter cutting capacity, slant-ground narrow-profile hook, sap groove, and a handy wire-cutting notch. They are perfect for pruning roses and we keep a pair in the glove box—you never know when you might need to do a little “pruning” for your next flower arrangement.

–TIR & DI Available at www.corona.com or local garden centers. Model BP3180, $28.00.

w w w. f o o d – h o m e . c o m

www.dennisallenassociates.com General Contractor License # 503300 food & home

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144-00632 final side 1.pdf

bouchon santa barbara

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5:08:56 PM

Venues & Private Dining

C

M

Y

CM

Condor Cruises Party and dinner cruises aboard the Condor Express— a high speed catamaran that is perfect for corporate events, family outings, wedding, or fund raisers— either on the coast or at the islands. The vessel is certified for up to 149 passengers, but is also perfect for smaller groups that want the amenities that only a vessel this size can provide. SEA Landing, 301 Cabrillo Blvd., Santa Barbara (805) 882-0088, condorcruises.com

MY

Private Dining

CY

CMY

in the

K

Cork Room

for up to 20 people

Simple Elegance, Classic Delicacies 3315 State Street located in Loreto Plaza

805-569-2400

9 west victoria street • 805.730.1160 9santa west victoria barbara,street ca 93101 www.bouchonsantabarbara.com 805.730.1160 info@bouchonsantabarbara.com bouchonsantabarbara.com

1324 State St. in Arlington Plaza

805-892-2800 www.renaudsbakery.com

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

“Where locals are celebrities.”

Chase Restaurant & Lounge 1012 State Street • 805 965-4351

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Cucina Room at Olio e Limone Ristorante The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusivity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805-899-2699, olioelimone.com Emilio’s Emilio’s is a great choice for your next private dining occasion. Available for corporate lunches, rehearsal dinners and even off-site catering.

Emilio’s knows how to make your next special event memorable. 324 W. Cabrillo Blvd., 9664426, emiliosrestaurant.com

PRIVATE DINING in the Roosterfish Room for up to 20 guests www.seagrassrestaurant.com info@seagrassrestaurant.com 30 East ortega street • santa Barbara • 805.963.1012

Cork Room at Bouchon The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria St., 805-703-1160, bouchonsantabarbara.com

CoAsTAl CuIsINE

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 w w w. f o o d – h o m e . c o m

views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typifying the term “casual elegance”.

Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests.

With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events

by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events.

3302 McCaw Avenue, Santa Barbara, (805) 969-3415, stellamares.com

Casual or Professional...

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Opal Restaurant and Bar Opal Restaurant and Bar can accommodate in-house parties from 10-120, and we have extensive experience in serving corporate functions, birthdays, wedding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts. Whether it is an onsite banquet or off-site catering, our highly effective system of service enables us to handle all events from the most casual birthday bash to the most exacting and formal affair, with a smooth and flawless style that anticipates every situation and creates a great experience for you and your guests. 1325 State Street, Santa Barbara, (805) 966-9676, opalrestaurantandbar.com Roosterfish Room at Seagrass The Roosterfish Room is designed to provide a memorable private restaurant experience.

Comfortably accommodating up to 22 guests this room offers it’s own private heating, air conditioning and music controls, providing guests with the ultimate in comfort. A streamlined version of the Seagrass dinner menu is exceptional, and gives a restaurant-quality experience in a private environment. 30 East Ortega St., 805-963-1012, www.seagrassrestaurant.com Santa Barbara Event Locations This site is a FREE one stop shop for special event locations. View all of the incredible venues Santa Barbara County has to offer and find their contact information too! 710 East Haley Street, Santa Barbara (805) 963-4205, santabarbaraeventlocations.com

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Goleta 155 S. Turnpike

Santa Barbara 3351 State Street

Montecito 1024 B Coast Village Rd.

967-1555

687-7800

969-3880

(Near Von’s)

(San Roque Plaza)

Any 5 ITEMS of clothing cleaned for

(Near Von’s)

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Catering Creative Services Catering & Event Planning, Inc. Creative Services Catering & Event Planning, Inc. is experienced, professional, fully licensed and insured. A full service catering company with years of experience in private and corporate events, all of their menus are “create your own” so you may customize your selections— costs will vary based on menu selection, style of service and additional services selected. Contact Creative Services Catering & Event Planning, Inc. to create your perfect event! By appointment only (805) 965-9121, creativeservicescatering.com

Lyndon Lambeth DDS PERSONALIZED DENTAL CARE

Serving Santa Barbara County Since 1993

Gentle • Caring Professional Digital X-Rays Crowns, Bridges, Dentures Fillings (Tooth Colored) Implants - Root Canals, Extractions Porcelain Veneers & Bonding Teeth Whitening & Cleaning Nitrous Oxide “My goal is to provide personal, comfortable dental care in a relaxed atmosphere. I believe providing high quality care with an awareness of your concerns and needs is the most important part of my commitment to you.”

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504 W. Pueblo Street, Suite 204 Santa Barbara • 687-2656 Hours: Monday–Thursday 8:00 am to 5:00 pm

Elements When looking for a caterer for your next special event, you need the assurance that the caterer has the experience and expertise to provide the highest level of food and service. You can trust the Elements catering team to deliver, from planning and preparation through the final dessert on your special day. From an intimate event at Elements Restaurant to a party for 500 at a local estate, Elements catering will oversee every detail. To book your next event contact Bernadette Pometta at 805-884-9218.

Events by Philippe Events by Philippe is full service catering, wedding, and event production company dedicated to the art of creative culinary designs.

With extensive experience in the industry and services to cover all your event needs, Events

by Philippe provides outstanding service and spectacular events. 421 East Cota Street #2, Santa Barbara, (805) 687-3979, eventsbyphilippe.com Pure Joy Catering, Inc. Pure Joy offers full service catering for the Santa Barbara Tri-County Areas. Flawless event planning, friendly service and unbelievably delicious handmade fare— Pure Joy will bring your vision to life. 111 East Haley Street, Santa Barbara, (805) 963-5766, purejoycatering.com

DrLambeth@aol.com 62

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Photo by Ashley Renée

DINING OUT

The oak-grilled skewered offerings at the Paradise Cafe make for a very tasty happy hour.

Carpinteria Garden Market. Garden Market is a gem tucked into Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the Garden Market is a very enjoyable place to have a lunch break. Our favorite is the “Gourmet Turkey” sandwich. Open Monday–Sunday 10am-3pm. Serving breakfast from 7am to 11am weekdays and until 1pm on weekends. [L] $ (BW) 3811 Santa Claus Lane (805) 745-5505 Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list. (LD) $$ (FB). Reservations are suggested. 686 Linden Ave. 805-684-6666.

Montecito CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting in the village of Montecito. Cava’s methods and imaginative combinations by chef Onofre Zuñiga including lobster tamale, quesadilla with chicken,

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

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

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manchego cheese and caramelized onions, coconut shrimp with spicy mango salsa mango and grilled ribeye churrasco steak, 2002 Zagat Award.

Happy Hour 4-6, Weekend Brunch from 8am.

Complimentary Valet Parking. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

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

Peabody’s. Come to Montecito and enjoy Peabody’s american cuisine. Offering breakfast, lunch and dinner 7 days a week, 7am to midnight. [BLD] $ (FB) 1198 Coast Village Rd (805) 969-0834 Piatti. Elegant yet casual rustic Italian trattoria.

Located next to a seasonal creek, Piatti offers homemade pasta, pizzas and delicious entrees. There is an exhibition kitchen where you can watch your dinner being prepared, two patios and two fireplaces.

Located in the upper village of Montecito. Banquets and catering are available. [BrLD] $$, (FB) 516 San Ysidro Road, 969-7520 Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. .Events

by Stella Mare’s is located at 3302 McCaw Ave, on upper State Street.www.stellamares.com The Stonehouse. Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views.

Chef John Trotta’s regional cuisine is prepared with a palate of herbs and vegetables harvested from the on-site chef’s garden. Open for dinner from

6-10 p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 565-1700.

The Montecito Café. Eclectic menu with great service.

Desserts to die for! Open Daily from 11:30 (LD) $$ (FB) 1295 Coast Village Rd. 805-969-3392.

Ojai Suzanne’s Cuisine. Suzanne’s Cuisine provides creative, vibrant contemporary European cuisine that is lovingly prepared with the finest quality ingredients and presented by a nurturing, friendly and knowledgeable staff. The menu offers a wide variety of beautiful salads, fresh seafoods, grilled meats and vegetarian selections. You may enjoy our interior dining room or our heated patio which overlooks a beautiful garden. Suzanne’s Cuisine is Ojai and Ventura County’s top rated restaurant in the acclaimed Zagat Survey. Discover why the L.A. Times say that “Suzanne’s Cuisine is the best restaurant in the Ojai Valley.” [L,D] $$ (FB) 502 West Ojai Avenue, 805-640-1961, suzannescuisine.com.

Santa Barbara Aldo’s Italian Ristorante. Since 1986. Experience lunch in the sun or dine by candle light in their enchanting courtyard. Friendly servers deliver fresh Italian specialties and creative dishes with a California flair. [LD] $,B&W. 1031 State St., 9636687.www.sbaldos.com Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. Blue food & home

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DINING

OPEN: Every Day from 11:30am to close happy hour from 4pm–7pm

6920 Market Place Drive • Goleta (805) 685-8900 • holdrens.com

OPEN: Every Day from 11:30am to close happy hour from 4pm–7pm

6920 Market Place Drive • Goleta 805-685-7300 • holdrens.com 64

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Agave was voted by locals repeatedly the Most Romantic Restaurant in Santa Barbara. The furnishings are cozy with intimate booths, a fireplace lounge, outdoor balcony, eclectic music and visionary art. [BR D] $$ (FB)20 E. Cota St., 805-899-4694 Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www. sbfishhouse.com/boathouse Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...””

(Wine Spectator, July 1999). Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended.

[D] $$$, (B&W) 9 W. Victoria, 730-1160.

Ca’ Dario. Fine Italian dining with extensive Italian wine list.

Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419.

Café Luck. The menu offers a wonderful selection of traditional bistro fare as well as a raw seafood bar with an extensive wine and cocktail selection. Reservations Encouraged. Open Daily [LD] $$ (FB) 18 E. Cota Street 962-5393 Cajun Kitchen. Cajun Kitchen has been serving one of the best breakfasts in town for over 20 years—from Cajun specialties ranging from Jambalaya topped with two eggs, chicken hot sausage gumbo omelette, blackened catfish with two eggs, to blackened salmon and blackened chicken breast. [BL] $, (BW) 1924 De La Vina, Santa Barbara 687-8062; 6831 A. Hollister Ave, Goleta 571-1517; 901 Chapala St., 965-1004; 865 Linden, Carpinteria 6846010.

Chuck’s of Hawaii. A local favorite celebrating 36 years of excellence serving award-winning steaks, wines and seafood to Santa Barbarans and their guests. Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989. They also feature a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417.

Chuck’s Waterfront Grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront Grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime Grade Top Sirloin Steaks. “Chuck’s Style” Fresh Alaskan Halibut, Garlic Grilled Day Boat-Caught King Prawns , Grilled Sea Scallops, King Crab Legs, and Australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Cold Spring Tavern. 100 years of tradition with true American cuisine only 15 minutes from Santa Barbara.

Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées. Full bar & weekend breakfast.

[LD] $$, (FB) 5995 Stagecoach Road, 967-0066 Downey’s. Chef John Downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods availw w w. f o o d – h o m e . c o m

OUT able and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara County selections.

Dinner served Tuesday through Sunday from 5:30pm.

[D] $$$, (B&W) Reservations: 966-5006, 1305 State St., www.downeyssb.com Eladio’s Restaurant & Bar at the Beach. Fun, friendly, great bar with TV, heated fountain patio with ocean views and comfort food kids will love! Serving breakfast, lunch, dinner and a sensational Sunday brunch. Open 7 days.

[BBrLD] $ (FB). 1 State Street, (805) 963-4466, www. harborviewinnsb.com.

Elements. Eclectic international restaurant serving lunch and dinner 7 days a week, with brunch served on Sunday.

Great cocktails, too! [BrLD] $$, (FB). 129 East Anapumu Street, 884-9218.

Emilio’s Ristorante. Emilio’s is all about the enjoyment of great food. Michael De Paola, Emilio’s proprietor, had many influences to draw from when he opened the restaurant in 1990. Today, Executive Chef Pete Clements brings an international flavor to Emilio’s menu. Each dish leaves the kitchen as a beautiful work of art. Catering is available. [D] $$ (FB) 324 W. Cabrillo Blvd, 966-4426 www. emiliosrestaurant.com Endless Summer Bar-Cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the Endless Summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Enterprise Fish Co. The lively nautical atmosphere at the Enterprise will wet your appetite for great seafood.

Fortunately, you’re in the right place. A variety of shellfish hors d’oeuvres is served at the oyster bar, and the dining room offers a selection of fresh seafood grilled over mesquite, including catch-of-the-day specials. Now offering a full liquor bar. [LD] $$, (FB) 225 State St 962.3313, www. enterprisefishco.com.

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

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

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, 805-9653363. In Goleta6920 Marketplace Dr. 805-685-8900 Hollister Brewing Company. Featuring hand crafted beers made on premise, an innovative, fresh menu with appetizers, pizzas, burgers, paninis, and salads. Open for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr. Goleta, 805-968-2810, Hollisterbrewco.com w w w. f o o d – h o m e . c o m

TRI-COUNTY PRODUCE

For the Freshest, Best Quality Fruits & Vegetables NOW FEATURING FRESH MEATS: Chicken • Beef • Seafood

Come discover the many reasons why Santa Barbara’s top chefs, caterers and restaurants shop at Tri-County Produce...

• Open to the Public • No membership cards • Top value freshness • Natural & Gourmet foods • Extensive wine cellar • Bulk buy discounts • Farm direct to you • Lower than supermarket prices

335 S. Milpas 965-4558

Open 7 Days: 9am–7:30pm Visa, Mastercard, Discover & ATM cards welcome! www.tricountyproduce.com

• Go Green, Become Eco-Friendly •

One per customer Coupon not valid with any other offers

FREE Canvas Bag Any purchase of $50.00 or more

$5.00 value • Expires 8/30/11

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DINING OUT Jade Restaurant is a family-owned, HawaiianAmerican comfort food restaurant where perfect service and even better food will define your experience time and time again. Open Tuesday-Saturday, 5:30pm-9:30pm. [D] $$ (B&W), 3132 State Street, 563-2007 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.

Julienne. A progressive American restaurant serving fresh seasonal food. Serving Dinner Wednesday– Sunday 5pm to 10pm. Reservations Accepted. [D] $$ (BW) 138 E. Canon Perdido Street 805-8456488 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.

The Natural Café. The Natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com [LD] $, (B&W).

Three locations in Santa Barbara: 508 State, 9629494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details.

Olio e Limone Ristorante. (“Oil and Lemon” in Italian) and Olio PizzeriaHusband-wife team Alberto and Elaine Morello rely on the integrity of their ingredients and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated Italian cuisine served in an inviting atmosphere with European hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which represents their 250-plus selection awardwinning wine list. Private Dining in the Cucina Room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at Olio Pizzeria, with private dining in the Terrazza Room for up to 24 guests.[LD] $$, (FB) 17 West Victoria Street, 805899-2699.

Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere.

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

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the 66

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last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000.

Paradise Cafe. Santa Barbara’s favorite dining patio.

Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD], $, FB. 702 Anacapa Street, 9624416.

Pierre Lafond Bistro. A local favorite since 1993, Pierre Lafond Bistro serves California fresh cuisine using local seasonal organic foods from family farms and food artisans, and homemade desserts.

[BLD] $$ (B&W), 516 State Street 805-962-1455, www.pierrelafond.com Renaud’s Patisserie & Bistro. Renaud’s is a bakery specializing in a wide selection of authentic French pastries. The breakfast and lunch menu is composed of egg dishes, sandwiches and salads and represents Renaud’s personal favorites. Brewed coffees and teas are proudly 100% Organic. Open Mon-Sat 7am to 6pm, Sunday 7am to 3pm. [BL] $ (B&W), Located in Loreto Plaza, 3315 State St Santa Barbara, 805-569-2400, and In the Arlington Plaza downtown. www.renaudsbakery.com.

Roy. Winner of “Best New Restaurant in Santa Barbara,” if you plan to sample the four-star cuisine, including Roy’s signature filet mignon, get there early. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West Carrillo, 966-5636.

Saigon In and Out Vietnamese Restaurant. Serves the finest Vietnamese specialties at reasonable prices. [LD] $ Open Daily 11AM–9PM, Sat. & Fri. 11AM–10PM Sun. 11AM–9PM, 318 N. Milpas St., 805-966-0916 or 1230 State St. Unit A, 805966-0909 Sambo’s. The original on the beach! Serving up the classic dining experience. [BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269 Santa Barbara Fishouse. Great locally caught fresh fish prepared in a casual fun atmosphere. Terrific happy hour. Right across from East Beach. [LD], $$, FB. 101 East Cabrillo Blvd. 966-2112.

S.B Shellfish Company. Established in 1979 as a buying station for local Santa Barbara shellfish and a place to sell crab, this casual spot has become a favorite destination for fresh seafood and views of the harbor and local mountains. [LD] $$ (B&W) 230 Stearns Wharf, 966-6676.

Seagrass Restaurant. Seagrass Restaurant is Santa Barbara first modern fine dining seafood restaurant.

Fresh Pacific Fish is their focus, along with Local Spiny Lobster, giant sea scallops, clams and prawns.

They also offer a fantastic steak, a roasted halfchicken and a braised dish, such as lamb shanks.

The wine list features whites from around the world that pair well with coastal cuisine as well as a large selection of Santa Barbara pinot noir. [D] $$$ (B&W), 30 E. Ortega St. (805) 963–1012, www. seagrassrestaurant.com.

Sojourner Cafe. Located a few blocks off the beaten path in the historical center of town, this is the local’s favorite place for outrageously delicious and wholesome natural foods. Renowned for its friendly, nurturing and energetic atmosphere, the Sojourner since 1978 has served up a variety of creative, internationally influenced vegetarian, chicken and seafood specials. A popular espresso bar serving all kinds of mouth watering concoctions and the best homebaked desserts in town top off a day or

night at one of the city’s landmark eateries. [LD] $, (B&W) 134 E Canon Perdido, 965.7922.

Spiritland Bistro. Creative, Flavorful, and Pure. A cozy European-style bistro offering a fusion of internationally influenced cuisine using organic ingredients in every dish. [LD] $$ (B&W). 230 E. Victoria (corner of Garden and Victoria), 805-966-7759-Reservations Suggested. spiritlandlandbistro.com.

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

Tupelo Junction. At Tupelo Junction they make everything from scratch. They choose delicious recipes using only the freshest ingredients and the menu changes frequently depending on the season and product availability. [BLD] $$, (FB) 1212 State Street, (805) 899-3100.

Via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street.

Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 569-6522.

Zen Yai. Experience a new era of Thai cuisine, blending traditional dishes with a California nouveau flair.

[LD] $$, (B&W) 425 State Street, 957-1193.

Meun Fan Thai Café. Sensational, healthy and authentic food with family atmosphere and take out. 1819 Cliff Dr. 882-9244.

Bay Roadhouse Bar and Grill. Great location close to the beach featuring burgers, salads, steaks, seafood, full bar and patio seating. 202 State St. 963-2215.

Santa Ynez Valley Hitching Post. Along with outstanding steaks, ribs and chicken, they serve smoked duck breast, ostrich, home-made soups and outstanding pastries; along with what the L.A. Times has called the “best” French Fries in Southern California. Open daily except major holidays. [D] $$ (FB). 406 E. Highway 246, Buelton 805-688-0676 Restaurant Marcella. At Fess Parker’s Wine Country Inn, Chef Ron Stewart’s dedication to using the finest and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 Grand Ave., Los Olivos, (805) 688-7788 Willows at the Chumash Casino. Featuring a distinctive menu of prime steaks and seafood served in an elegantly appointed setting. [D] $$$ (FB). 3400 E. Highway 246, Santa Ynez, 805-686-0855.

Summerland Cafe Luna. A friendly place where you can get real Costa Rican estate coffee, espresso, baked goods, salads and great sandwiches, soup and quiche, sit by the fireplace or sit on a deck overlooking the ocean. There are also tempting treats like truffles, cookies and cheesecakes. Open 6am to 6pm everyday. [BLD], $ (BW) 2354 Lillie Ave., 695-8780. www.cafeluna.us Nugget. A rustic, down home atmosphere that has served locals for over 20 years. Try a burger or one of their great salads. [LD] $ (FB) 2318 Lillie Avenue, Summerland (805) 969-6135. And now in Goleta at 5685 Calle Real. 805-964-5200. w w w. f o o d – h o m e . c o m

TILE AND STONE SHOWROOMS

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