Food & Home Magazine - Summer 2019

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EXTERIOR NOTES GARDEN DESIGN EDITION

PLUS: DEUX BAKERY SUMMER NIBBLES FIESTA WINES POKE RECIPES DINING GUIDE AND MORE! Landscape by Montecito Landscape.

Photo by Jim Bartsch

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The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor sales associates, not employees. Š2019 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo are registered service marks owned by Coldwell Banker Real Estate LLC.

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ON THE COVER

FOR THE ART OF IT

Q & A with Chris and Lisa Cullen . . . . . . . . . . . 76

F E AT U R E S Firsts: Deux Bakery...................................................... 21 Opal Restaurant and Bar............................................. 22 Q&A with Kim Busch, Folded Hills............................... 24 Beyond Guacamole..................................................... 26

76

In search of Ruben/Six Fiesta-worthy Spanish wines...... 28 Home Chef: Cool Summer Treats................................. 30 Wine Notes................................................................. 36 Home Style: Luxury BBQ............................................. 51 Home Style Tech: Perfect sound all to yourself.............. 52 Builder Notes: Getting the facts for LEDs...................... 56 Builder Profile: Architectural Millwork........................... 58 Architect Profile: Lane Goodkind.................................. 62 Designer Profile: Jennifer Voss: Gardefacts................... 66 The gardens of Margie Grace...................................... 70 Dining Out.................................................................. 88 The Last Page............................................................. 98

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FINE DINING

TASTES OF SUMMER

Zesty, light flavors from the kitchens of SB . . . . 40

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

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Don Gragg 805.453.0518 License #951784

Publisher & President

Philip Kirkwood phil@food-home.com Copy Editor

Jeff Miller

Contributors

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

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Inspiration grown locally

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

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

Contact Information

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

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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 © 2019. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

W W W. F O O D – H O M E . C O M

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FIRSTS

Deux:

A boutique artisan bakery just off the beaten path

Joshua Curry

W

anda Sykes does a funny bit about her stomach, which she’s named Esther. Esther, whom Sykes “embraces,” has a mind of her own and “loves bread and alcohol.” Esther even grabs the wheel and steers the comedian’s car toward places like The Cheesecake Factory. It’s quite likely that Esther would take a detour off Milpas to Reddick Street if she knew about Deux Bakery.

Although tiny Deux Bakery, where local workers pop in for a coffee to go, a soda, a palmier (elephant ear in English, oreja in Spanish), or cinnamon roll, has been in this semi-industrial section off Milpas Street on the lower Eastside neighborhood for nearly six years, many people have no idea of its existence.

“The one thing we hear all the time is, ‘I didn’t know you were here!’ ” co-owner/baker Wendy Fleming said. The name Deux (two in French) comes from the partnership of Wendy and husband Maurice, who, among other tasks, is a handy handyman at this family affair bakery.

Bagels, Bavarian soft pretzels, lemon poppy muffins, and maple bacon beckon, but Deux may be best known for their breads. Their sourdough starter is six years old. Their hand-kneaded loaves’ extra leavening time (fermenting 12-15 hours) makes them more tolerable for those suffering from digestive issues.

We like their Kalamata olive sourdough best. Deux bakes gluten-free items, as well as cookies, fruit tarts, and croissants. They make cakes and fruit and cream pies by special order. The Food Network’s Alton Brown featured Deux’s cinnamon rolls made with mashed potatoes in a May segment of “The Best Thing I Ever Ate.” The hardworking couple (married 52 years) came out of retirement to bake breads and desserts for their daughter Crista Fooks’s downtown Santa Barbara restaurant, Scarlett Begonia. Now they’re way out of retirement, on their feet seven days a week.

Wendy arrives at 3 a.m. three days a week and between 5 and 6 a.m. (continued)

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FIRSTS (continued)

the other four. They have a thriving wholesale business supplying muffins, bagels, and breads to hotels in town, including Hotel Milo, The Californian, Four Seasons Resort The Biltmore, and the Ritz-Carlton Bacara. They also bake for Something Good Organics’s CSA boxes.

Staff helpers keep the baked goods flowing and the cash register ringing, while future bakers from SBCC’s Culinary Arts program are

Deux Bakery items can be purchased at the bakery (824 Reddick St.) and at Scarlett Begonia (11 W. Victoria St, Ste. 10). deuxbakery.com.

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Joshua Curry

often surprised to learn about the hours when they interview for work. “They often say, ‘I didn’t realize it was SO early…’ ” Wendy laughs.

Seven days a week, 365 days a year, you’ll find the doors open early (6:30 a.m.) at Deux Bakery. They close at 3 p.m. every day except Sunday (noon). The Flemings are considering closing on Sundays.

(They deserve to close for the month of August, like patisseries in France do!)

Just be forewarned: Parking is challenging, especially on weekdays, so park a block away and you and your own “Esther” won’t feel so guilty for indulging, since you can walk off a few pre- and postDeux calories. –By Leslie A. Westbrook

Macadamia crusted fresh Pacific halibut with an orange citrus butter sauce on whipped Yukon Gold potatoes with a fresh mango salsa.

Photo by Joshua Curry.

Quite good, indeed!

N

ever underestimate the power of serendipity. Take, for instance, the experience of a couple of hungry Santa Barbarans, who were strolling down State Street on a recent Wednesday evening and saw a cheery scene inside Opal Restaurant and Bar. They veered in and were given a great table near a window despite the lack of a reservation. What they wanted seemed to jump off the menu: warm Pesto Sautéed Bay Scallop Salad, Lemon Grass Crusted Fresh Salmon in Thai curry sauce, and Macadamia Crusted Halibut in orange citrus cream sauce with mango relish. “Delicious” doesn’t do it justice. That salad and that salmon dish are two of manager Matt Phar’s favorites, as a later phone call revealed. “But I did have the halibut last night and it was quite good,” he said. Agreed. --JM W W W. F O O D – H O M E . C O M

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

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

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

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

| Santa Barbara, CA 93101 | 805.899.2699

Erin Fienblatt

FIRSTS

A way of life Q&A with Kim Busch, Folded Hills

By Hana-Lee Sedgwick

O

n the northern side of Gaviota Peak in the Santa Ynez Valley is Folded Hills, a stunning winery, farm and ranch owned by Andy and Kim Busch (of the Anheuser-Busch family), dedicated to growing organic produce and Rhône grapes. I sat down with Kim to hear why Folded Hills is not just an artisanal wine brand, it’s a place where wine, food, family and a desire to preserve the land are truly a way of life.

When was Folded Hills founded?

We purchased the Folded Hills Ranch in 2004, but technically Folded Hills was founded in the early 1900s. We are just stewards of this special land.

So was the idea to focus on growing organic produce and raising animals on the ranch, then wine 24

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seemed like a natural extension, or was planting a vineyard part of the original plan?

Andy and I have always been involved with animals and growing organic fruits and vegetables. We came at this project from a desire to keep the land agricultural, organic, sustainable and working for generations. As we were researching to purchase the contiguous Nojoqui Ranch, in 2011, we discovered there had been a pre-Prohibition vineyard on the property and that the family made wine in the basement of the original farmhouse.

This discovery inspired us to grow grapes and make wine again on this beautiful land.

How would you describe the process of planting a vineyard and starting a wine brand having had no prior wine experience?

The best and worst thing that happened is that we had no idea what we were getting into! Because we came at the project from a land perspective, it was important to listen to the land when it came time to plant. We tested the land, the soil, the climate for months to determine which grapes would grow best. The land said Rhône varieties, so knowing nothing about Rhône grapes we planted syrah, grenache, grenache blanc, clairette blanche and marsanne. Having no prior experience we knew we had to bring in and consult with the best. Pete Stolpman has been invaluable. He introduced us to the incredible grower, Ruben Solorzano, as well as winemaker, Angela Osborne.

There is a wonderful camaraderie and support within the industry in the Central Coast.

When did you know Angela would be the perfect fit for Folded Hills?

Angela makes more than 9 different single varietals of grenache for her own label, A Tribute to Grace.

As we were going in to the meeting with Angela, Andy told me, “Be

cool. Don’t offer her anything, we need to interview more winemakers.” Within 15 minutes I begged her to make wine for Folded Hills.

Angela has this deeply spiritual and gentle grace about her. She believes in letting the grapes speak for themselves — with her handsoff approach you really taste the land and the spirit in the wines.

She is so good at what she does.

How many different wines are you making for Folded Hills?

We currently have about 12 different wines, though many are small batch, wine club member-only wines. We are committed to the Rhônes because of the terroir, but these grapes lend themselves to incredible blends. Our August red and August white are different blends every year, we will be adding a GSM blend next year and we are super excited to release our very first sparkling Lilly rosé of grenache this fall!

That’s exciting! Can’t wait to try it. Speaking of Lilly, are all the wines named after family?

W W W. F O O D – H O M E . C O M

We came to Santa Barbara from St. Louis, Missouri.

We wanted to bring part of that history with us. The logo bottles are all an homage to family and legacy, while the photo labels — the reserves — are all about life here in California. Our Lilly rosé, for instance, is named for 6 generations of Lilly in the family, from Andy’s great grandmother, Lilly Anheuser, born in 1844 to our 3 year old granddaughter Lilly.

Local, organic food is a big part of the Folded Hills mentality. Any favorite wine and food pairings to share?

Everything we do at Folded Hills has to be the absolute best it can be, including the food prepared by our beloved Executive Chef Mark Gonzales. Mark doesn’t drink so pairing food and wine is a delightful part of our job! My latest favorite is the 2018 Lilly rosé with a delicate goat cheese panna cotta topped with balsamic seasonal strawberries and caramelized angel food cake. Divine!

That sounds delicious! You recently opened a tasting room on Coast Village Road –the first tasting room in Montecito – and another at your ranch this summer. Do they offer similar experiences?

Yes! For the Montecito tasting room, we wanted to bring a little bit of the ranch into town. We like to create “come as you are” spaces where you can put your boots up and relax. We want guests to unplug, make connections to the land and to each other. The ranch estate tasting room in the original farmhouse is nestled in the heart of the row crops and the vineyards. It is right off the 101, yet a world away.

We feel such a sense of responsibility and privilege to share the magical land that we are simply stewarding. It is a true joy to see guests feel that relaxation and connection to nature that we feel at Folded Hills.

Hana-Lee Sedgwick is a wine and food writer based in her hometown of Santa Barbara. You can read more about her adventures in wine on her blog, Wander & Wine.

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FIRSTS Convivo

Barbareno

Beyond Guacamole The grill is a good way to go.

R

esearchers believe that human cultivation of avocados began about 5,000 years ago. The oldest discovery of an avocado pit, from Coxcatlan Cave in Puebla, Mexico, dates from 9,000 -10,000 years ago.

The Aztecs often ate avocados in the form of guacamole. The word comes from the Nahuatl “ahuaca-mulli,” a combo of “avocado” and “sauce.”

Here, in the land of avocados, the fruit botanically named persea Americana, is enjoyed many ways. Yes, we’re still mad for “ahuaca-mulli,” but stretch your taste buds. If you haven’t tried grilled or even fried avocado, you’re in for a great surprise. Throw halves on the barbeque this summer and surprise your guests. Chilled avocado soup is a quick and easy summer dish to make, or add diced chunks to gazpacho.

Be sure to mark you calendar for Carpinteria’s annual Avocado Festival (Oct. 4,5,6), when Rori’s Artisanal Creamery on Linden Avenue serves up organic avocado ice cream. Just up the street, grab a tasty and tangy Avocado Fiesta Pizza (sweet white corn kernels add to the flavor) at Nutbelly pizzeria. It’s especially appropriate during Old Spanish Days, but is served year ‘round.

Here are a few unique recipe twists on the avocado around town that stand out: The Charcoal Avocado Salad at Convivo is a taste revelation, enhanced by a tangy ponzu dressing. The salad has included Kentucky wonder beans, persimmon, pomegranate, radicchio, and frisée lettuce. In the spring, strawberries and citrus fruits replaced winter ingredients. The salad changes seasonally, but it always stars the fruit of life. For summer,

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the chef incorporates Farmer’s Market finds, assuring a winner any time of year accompanied by lovely waterfront views.

Convivo Restaurant and Bar, in the Santa Barbara Inn, 901 E Cabrillo Blvd, Santa Barbara Grab a fried avocado taco or two down by the waterfront at the harbor at On the Alley. The batter isn’t thick, as I imagined it might be, but surprisingly light. Crispy slices of the green fruit fried in a tempura-like batter are topped with mango/onion salsa, queso fresco, cilantro, and the secret salsa blanca sauce made with cherry bomb pepper. Counter orders are delivered to outside picnic tables with perfect views “from the alley” of our working harbor.

On The Alley, 117 Harbor Way, Santa Barbara In 1871, the first avocados grown in the United States were produced on the corner of Canon Perdido and De La Vina streets. Today, that very corner serves as the home to Barbareño. It’s no surprise to find avocados on the menu at the restaurant that honors local history. The downtown restaurant’s grilled avocado, topped with a tasty black garlic marinade with a nice bite and surrounded by yuzu avocado mousse, is topped with pretty edible flowers. Add the scrumptious lamb pastor appetizer, inspired by La Super Rica, and awesome house-made sourdough hot out of the oven, and join the legion of fans for the native-inspired fare here.

Barbareño, 205 W. Canon Perdido St, Santa Barbara — By Leslie A. Westbrook W W W. F O O D – H O M E . C O M

TWO GREAT LOCATIONS FA MILY OWNED

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A MERI CA N BI S TRO

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at the marketplace

FIRSTS Award winning Ruben sandwich from Three Pickles.

Viva!

Six Fiesta-worthy Spanish wines

By Hana-Lee Sedgwick

Shelly Vinson

O

In search of Ruben…

T

o aficionados, the traditional Ruben sandwich is served just hot enough to allow the Swiss cheese, corned beef, sauerkraut and Russian dressing to delicately meld together between to slices of toasted rye bread. Fantastic! A tangy burst of goodness in every bite that is unmatched to any other sandwich experience. The origins of the meal are many, from a 1920’s weekly poker game in Omaha Nebraska where the players spent more time exchanging sandwich recipes than dealing cards, to restaurateur Arnold Ruben, the founder of the once famous Ruben’s Deli in New York. Wherever its start, the Ruben, and its many variations continue to be a mainstay menu offering at fine eateries everywhere. Three Pickles Deli has an award-winning version complete with house-made Russian dressing and of course the best house-crafted crunchy dill pickle in town. –RB. 126 E. Canon Perdido St, 805-965-1015.

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ld Spanish Days Fiesta is no doubt one of Santa Barbara’s most beloved celebrations, drawing crowds since the mid-1920s to recognize the rich Spanish, Mexican, and American Indian cultural heritage of the area. From watching the festive parade to cracking a cascarone (confetti-filled egg) on a friend’s head and indulging in authentic cuisine, Fiesta is a time to immerse oneself in the spirit of these time-honored traditions.

Adding to the merriment, Steve Wayne from Renegade Wines in Santa Barbara has chosen six Spanish wines that perfectly capture the essence of Old Spanish Days in a glass:

RED 2016 Fuentes del Silencio Las Jaras ($23) Intense and complex on the nose, with notes of black fruits, balsamic and rockrose, this wine from the Castilla y León region in Northwest Spain emphasizes freshness, acidity, and a pleasant synergy between spicy notes, cocoa, and wild fruits.

2006 R. López de Heredia Rioja Reserva Viña Tondonia ($46) Fresh and juicy, this Spanish Rioja features cherry, berry and licorice flavors that mingle with smoke, coffee, and mineral nuance...”a (continued on page 84) W W W. F O O D – H O M E . C O M

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HOME CHEF

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COOL SUMMER TREATS

FOOD + HOME

W W W. F O O D – H O M E . C O M

HOME CHEF

Spot Prawn Poke and Coconut Jasmine Rice and Tuna Poke with Ginger Forbidden Rice.

Photo by Ashley Hardin

W W W. F O O D – H O M E . C O M

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HOME CHEF

Best Ceviche.

Photo by Danielle Fahrenkrug

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f you’re looking to cool the tone of your lunches and suppers this summer, some homemade poke and ceviche might do the trick. These Hawaiian- and Caribbean-influenced dishes can be as simple or involved as you want, and we have some of the best ingredients to create with here on the Central Coast. Local mussels, chilled soups, and crafted fruit cocktails are also great choices to enjoy the season.

TUNA POKE AND GINGER FORBIDDEN RICE

Serves 4 Earthy and zesty ginger forbidden rice with tender marinated ahi tuna accompanied with fresh vegetables and spicy togarashi, a Japanese spice mixture consisting of peppers, mandarin orange peel, sesame seed, poppy seed, and hemp. Forbidden rice is a medium-grain heirloom rice with a deep purple hue and a nutty flavor. The rice earned its name because it was once reserved for the Chinese emperor to ensure his health and longevity, and thus forbidden to anyone else.

INGREDIENTS 1 lb sushi grade ahi tuna, cubed into 1-inch pieces 3/4 cup good quality olive oil 3/4 cup ponzu shoyu 1/2 cup thinly sliced cucumber 1/2 cup rice vinegar 1/4 cup radish, thinly sliced 1/4 cup sweet onion, thinly sliced 1/2 cup prepared seaweed salad 4 teaspoons togarashi

Ginger Forbidden Rice: 1 cup forbidden rice 1 3/4 cups water 2-inch piece fresh ginger, peeled and julienned 2 tablespoons rice vinegar 1 1/2 tablespoons sugar 1 tablespoon mirin 1 teaspoon salt

PROCEDURE For rice: In a medium saucepan with a tight-fitting lid, combine rice, water, ginger, and salt. Bring to a boil, cover and reduce heat to low. Simmer for 35-40 minutes or until rice is tender and most of the water is absorbed. Remove from heat and let sit covered for 5minutes. While rice cooks, combine rice-vinegar, sugar, mirin and salt in small bowl. Pour vinegar mixture over rice while paddling rice with a spoon, cover until ready to serve.

In a medium bowl whisk olive oil and ponzu shoyu, submerge tuna in marinade, and then return to fridge.

Combine cucumber and rice vinegar in small bowl to quickly pickle.

To serve, divide warm rice among bowls, then divide marinated ahi tuna, pickled cucumber, radish, sweet onion, and seaweed; distribute on top of rice bowls. Sprinkle with togarashi to finish.

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Southampton by Wood-Mode.

For

Showroom locations: Building beautiful kitchens and baths since 1987.

3630 S 1717 State Street Santa Y Santa Barbara, CA 93101 1717 State Street 805.682.4003 805.686 Santa Barbara, CA 93101 805.682.4003 www.thekitchencosb.com www.thekitchencosb.com

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HOME CHEF SPOT PRAWN POKE AND COCONUT JASMINE RICE

The Chase Restaurant Voted Santa Barbara’s Most Romantic

A classic since 1979

New York Italian Cuisine at its finest.

Happy Hour

Steaks • Seafood • Chops Daily lunch specials under $12 Daily dinner specials.

Patio Dining on State Street.

M-F 4-7pm -- 75 minute free parking Near theaters and shops.

in the back.

1012 State Street • (805) 965-4351 www.chasebarandgrill.com 34

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Serves 4 Sweet spot prawns over rich coconut jasmine rice – this bowl is filled with crunchy, nutty pops of umami.

INGREDIENTS *begin by prepping the asterisked ingredients to cook prawn stock.

1 1/2 lbs spot prawns, heads/tails/shells removed and reserved for stock* 1/2 cup good quality olive oil 1/4 cup shoyu (tamari works too) 2 tbsp fresh lemon juice 2 tbsp fresh lime juice 4 scallion, green parts only, thinly sliced, scraps reserved* 3 large sheets roasted seaweed, 2 sheets to be julienned, 1 sheet for stock 1/2 cup macadamia nuts, toasted and crushed 1/2 cup pickled ginger 1/4 cup unsweetened coconut, toasted 1/4 cup tobiko

Coconut Jasmine Rice: 1 cup jasmine rice 1 cup coconut milk 1 cup spot prawn stock (*see below for recipe) 1 garlic clove, grated, skin reserved* 1/4 tsp salt

PROCEDURE For spot prawn stock; in a medium stockpot add prawn shells, garlic skin, scallion scrap, 1 sheet of dried seaweed, a pinch of salt and 6 cups of water.

Bring to a boil, reduce heat to low and simmer for 1-hour. Strain and reserve a 1/2 cup, refrigerate and use the remainder within 7 days.

For poke, whisk together olive oil, shoyu, lemon and lime. Butterfly the spot prawns and add to shoyu marinade, toss to coat, and then refrigerate.

For coconut rice; in a medium saucepan with a tight-fitting lid, combine rice, coconut milk, prawn stock, garlic and salt, stir. Bring to a boil, cover and reduce heat to low. Simmer for 18-20 minutes.

Remove from heat and let rice sit covered for 5 minutes. Fluff up rice with fork, then cover until ready to serve.

To serve, divide warm rice among bowls, and then divide marinated spot prawns, scallion, seaweed, pickled ginger, and macadamia nuts; distribute on top of rice bowls. Sprinkle with toasted coconut and a dab of tobiko (a fish roe garnish) to finish.

If raw spot prawns aren’t what you fancy, simply sauté the marinated spot prawns on medium-high heat in 3-4 tablespoons of the marinade for 2-3 minutes and then assemble rice bowls as described above.

BEST CEVICHE RECIPE

Best ceviche recipe! This cod fish ceviche is flavored in citrus juices, tomatoes, onions, avocado and cilantro-making it so wildly delicious and in less than 30 (continued on page 38) minutes!

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Celebrate with us by the Boats!

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

Call today for more information (805) 564-1200 or email: events@chuckswaterfrontgrill.com W W W. F O O D – H O M E . C O M

Lunch • Dinner • Private Parties • By The Boats

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

Reservations • (805) 564-1200 • Free Valet Parking • 113 Harbor Way • chuckswaterfrontgrill.com FOOD + HOME

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WINE NOTES

Quality you can taste

Overwrought, Overproduced and Odorous Lunch • Brunch • Dinner • Full Catering Corporate and Private Parties • Family Friendly

Retail Diplomacy in the 21st Century, or: “How do I make this salesman go away?”

4444 Hollister Ave. • Santa Barbara ​(805) 770-3200 • www.thecreeksidesb.com

By Bob Wesley

O

B E L M O N D E L E N C A N T O , S A N TA B A R B A R A

COME RAISE A GLASS. WE’LL RAISE THE BAR.

CELEBRATE YOUR SPECIAL OCCASION WITH US — IN UNFORGETTABLE STYLE. FROM A BIRTHDAY LUNCH WITH FRIENDS TO A ROMANTIC DINNER FOR TWO, WE WILL CREATE A MEMORABLE EVENT. LINGER IN OUR GARDENS OR ON OUR TERRACE, AND LET US SPOIL YOU WITH SUPERB CUISINE AND WINES.

800 ALVARADO PLACE, SANTA BARBARA, CA 93103 | 805 845 5800

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EE Food & Home Raise a Glass quarterpage ad 0617.indd 1

ne of the chief problems in the wine world today is that there are simply too many different brands being produced, and most of what I taste is boring, bland, flawed or instantly forgettable.

But, if the vendor or winery owner presenting them is earnest, affable and sitting across the table within striking distance (of me), I don’t go out of the way to share any cruel, albeit true impressions of their dreadful bottled efforts.

Here are a few handy phrases I use that sound like back-slapping compliments, followed by what I’m actually thinking when I look into their hopeful little faces: Phrase #1: “It’s got a real earthy, sauvage nuance!”: (“Your wine assaults the senses like the pungency of unwashed goats romping in toxic mud...this pensive half-smile that I’ve somehow managed to keep plastered on my face remains there only because the desire to extract vengeance upon you at a later date is the only thought keeping my heart from sputtering to a halt. You will indeed pay dearly for having sullied my glass with this epic travesty of vinification.”)

Phrase #2: “This wine brings back childhood memories of growing up in Buffalo!” (“…when we lived next door to the Dunlop tire plant, and the never-ending smell of black radials nauseated us, much like your festering little vino, with its haunting aromas reminiscent of rubber and a burning chemical experiment gone tragically awry…my attorney will be getting in touch with you and will be seeking damages.”)

Phrase # 3: “There’s an unmistakable floral character!” (“The hellish olfactory tag team of dead lilies and decaying geraniums are gleefully jumping out of the glass and racing toward my sinuses, inflicting irreparable harm that may well cut short my winetasting career.”)

And finally, Phrase # 4: “Let me think about how many cases I’ll need…Let’s talk on Monday!” (“Good luck trying to find me, I’ll be in Costa Rica next week shopping for a retirement property.”)

Bob Wesley is the GM and wine buyer for Savoy Wines. 18 West Anapamu, Santa Barbara.

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6/5/17 3:53 PM

final weeks – store closes soon

Summerland Store Closing

Everything Must Go – Up to 50% Off 2345 Lillie Avenue, Summerland

P H OTO S : DAW N B O W E RY

|

805.845.2618

|

805.245.1998

|

pinetrader.com

HOME CHEF

Shelly Vinson

Chilled Beet & Goat Cheese Soup with Beet, Fennel & Pistachio Relish

(continued from page 34)

INGREDIENTS 3 halibut filets or cod filets (4-6 oz.)

2 cups Roma tomatoes finely chopped 1/2 cup white onion finely chopped 1/4 cup carrot shreds

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1/2 teaspoon salt pepper 1 handful fresh cilantro, chopped 1/4 cup lime juice 1/4 cup lemon juice 1/8 tsp tarragon leaves dry

guacamole, chips and tostada shells (optional)

INSTRUCTIONS If using raw fish: simple soak the fish in lemon juice, lime juice, salt and pepper for about 20 minutes-1 hour (the lemon and lime juice cooks the fish).

Meanwhile get the vegetables ready.

Chop the tomatoes, onions, and cilantro then shred carrots using a cheese grater. In a large bowl mix together the tomatoes, onion, carrots, salt, pepper, cilantro, lime juice, and tarragon.

When the fish is ready, cut the fish into tiny 1/2-inch bites. Add the fish to the large bowl of chopped tomatoes, cilantro and onions and mix well. Set it the refrigerator until ready to serve.

If you prefer to cook the fish first: Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and place the fish in the baking dish.

Sprinkle with salt and pepper. Broil for 12-15 minutes depending on thickness and until flaky and opaque throughout.

When the fish is done let it cool completely. Set aside.

While the fish is cooking: Chop the to(continued on page 86)

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

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

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

Photo by Kim Reierson

ROOST Wild Shrimp salad featuring fresh grapefruit, avocado, orange, radish, cucumber, arugula, cilantro aioli.

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Photo by Jane Chapman

JANE Linguine & local Santa Barbara mussels, shaved fennel, tomato cancasse`, Italian parsley, garlic and white wine.

Tastes of Summer

S

ZESTY, LIGHT FLAVORS FROM THE KITCHENS OF SB

anta Barbara summer meals are designed to be light and refreshing, and to invigorate your senses beyond the average dish. Nothing beats direct from the farm goodness, and in Santa Barbara we are fortunate to have local eateries that champion the abundance of just that...English peas, sweet peppers, heirloom tomatoes,

garlic, micro greens and more. From salads topped with summer peaches and peppers to a spicy cioppino made with fresh local catch, we’ve gathered a wide range of flavors to ex-

plore. Looking for something light and, just right? The following are great local choices.

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PETIT VALENTIEN Fennel and parmesan cheese salad with fresh dill and scallions.

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SHORELINE CAFÉ Shoreline Seafood Soup featuring fresh fish, calamari, mussels and shrimp.

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Joshua Curry

HARRY’S PLAZA CAFÉ Nothing to wet the appetite better than a Fiesta Margarita.

Joshua Curry

Ashley Hardin

Photo by Kim Reierson

HOLDREN’S STEAK & SEAFOOD House signature iceberg wedge salad with bacon bits and blue cheese crumbles.

Photo by Kim Reierson

CASA BLANCA House signature ceviche tostada with avocado and tomato.

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Braulio Godinez

CROCODILE RESTAURANT & BAR Caprese salad featuring house grown tomatoes and basil.

Shelly Vinson

BOUCHON Trio pf seared scallops.

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Photo by Kim Reierson

PARADISE CAFÉ Sam’s Catch cioppino.

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STELLA MARE Saumon en croute.

Salmon baked in pastry stuffed with mushroom duxelles, braised baby turnips, creamed carrot mousseline, and roasted mushrooms.

Joshua Curry

LONGBOARDS Lobster tacos from Harbor Restaurant

Joshua Curry

BELMOND EL ENCANTO Breast of duck.

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Photo by Kim Reierson

OLIO CRUDO BAR Tartare di tonno: Yellowfin tuna tartare with avocado, shallots, red Fresno chili, micro greens, and yuzu emulsion.

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Shelly Vinson

CHASE RESTAURANT Chicken Piccata with fettuccine.

Shelly Vinson

SAVOY CAFÉ & DELI Roasted beet salad.

SHELLFISH COMPANY Oyster shooters.

Braulio Godinez

STATE & FIG The Fig Burger.

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Danielle Fahrenkrug

CREEKSIDE RESTAURANT & BAR House signature grilled chicken and tri-tip nachos.

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

post office box 369, santa barbara, ca 93102 | tel: 805.682.2226 | projectsgc.com | license #884424

Gardens Are for Living

5 0 Food Home F OSummer O D + 2017.indd HOME 1

6/8/17 PM W W W. F O O D – H O M E1:08 .CO M

HOME STYLE Luxury BBQ

L

ynx gas grills are a marriage of form and function, combining beautifully welded stainless-steel construction with some of the most ground-breaking technology in the BBQ industry. The result is a breathtaking line of gas grills that push the envelope of technological innovation and are so simple to use, anyone can feel like a grill master. Made with commercial grade stainless steel with a high nickel content with a seamless welding process, the grills are virtually rustproof, which is a big plus when grilling by the sea. Depending on the model and extras such as a built-in rotisserie, infrared sear burners, and extra storage capacity, prices range from $2,000 to over $11,000.

Available at Ferguson Bath, Kitchen & Lighting showroom, 602 Montecito St. 805-962-5811.

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HOME STYLE TECH

Perfect sound all to yourself

S

ometimes you just want to escape to a world all your own. Whether it’s on an airplane or the beach or the backyard, high-end headphones can get you there.

Some of the better ones on the market include The McIntosh MHP1000 series which deliver the same superior sound characteristics as McIntosh speakers and will envelop you in your music. The smooth, full-bodied, non-fatiguing response is easy to listen to and allows you to hear new facets of your favorite songs. Outside 52

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noise and distractions are isolated by the closed headphone design, fostering a fully immersive personal listening experience. The ear pads and headband are a premium, natural, soft leather for luxurious comfort. A lightweight design combined with minimal pressure used to secure them on your head permit long, relaxing listening sessions. Really good!

Another is the Grado GS1000, which features an open-back, over-the-ear design with replaceable ear cushions, vented diaphragms (open-air)

for spacious, low-distortion sound and extended bass response. You hear every note and the extra-large mahogany wood enclosures and air chambers provide natural sonic warmth and smoothness in a lighter weight design. Both cancel out noise and connect easily to your smartphone for easy listening without a battery.--RB These headphones and others are available at Mission Audio & Video. 1910 De La Vina. www. missionaudiovideo.com W W W. F O O D – H O M E . C O M

Pictured in American Black Walnut.

Stunning Bedrooms Start with MichaelKate.

With its plush upholstered headboard and clean contemporary design, our Copeland Sloane bedroom brings

Copeland beds are crafted in Vermont and they feature GREENGUARD Certified finishes.

comfort, class and a strong sense of style to any bedroom.

The Sloane is available in a variety of solid hardwoods and finishes. A complete line of matching case goods is available.

Customize your Sloane with a variety of knob and pull options. Even add soft, nighttime illumination with available under bed LED lighting! The Sloane can be configured for mattress only or with legs for a mattress and box spring.

Upholstered areas are available in a range of micro suede, Ultrasuede,® Ultraleather,® Sunbrella® and leather as well as the customer’s own material.

Available with a variety of knob and pull options.

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

HOME STYLE Conic outdoor sofa by Cane-Line, available at Reed Interiors. www.reed-interiors.com

Take it outside Patio fireplace feature built by Santa Barbara Design and Build. www.santabarbaradesignandbuild.com

Juliska Colette Blue Pitcher Inspired by the Bistros of Europe Hand-pressed in Portugal Dishwasher Safe Dimensions: 9.5” H Capacity: 3 Qt

Timeless design

Available at Coast 2 Coast Collection www.C2Ccollection.com

Available at Tile Co. 7 North Nopal Street. 805.564.1868 www.tilecodist.com

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Seashells by the seashore and Carrara marble galore. Waterjet Carrara in every shape, design, and pattern imaginable. Intertwining lacework in limestone and marble. Timeless old-world Carrara is as current as ever.

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INTERIOR DESIGN & CUSTOM CABINETRY REMODELING & WINDOW COVERINGS HOME DECOR & GIFTS

SHOWROOM HOURS MON-FRI 10-5, SAT 10-2, OR BY APPOINTMENT

License # 785983

10 E FIGUEROA ST SANTA BARBARA CA 93101 805.450.0599 sbhomedesign.com

BUILDER NOTES

Getting the facts when shopping for LEDs

By Dennis Allen Photo by Jim Bartsch

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atural and artificial lighting in our living and working spaces is critical to our well-being.

Natural lighting normally comes into our structures through windows and skylights. Locating these openings on two adjoining or opposite walls of a room or on a ceiling and wall produces the most effective and comfortable lighting. If remodeling or building from the ground up, it’s wise to pay attention to this strategy when locating windows and skylights. Apartment dwellers have fewer options but shouldn’t automatically close drapes or blinds during the day for reasons of privacy.

We want artificial lighting to do many things: create ambiance, avoid glare, provide good task illumination, be efficient and gentle on our electrical bills, and when provided by wall or ceiling mounted fixtures, be attractive. For these reasons, it’s advisable to work with a lighting consultant on remodeling and new construction projects. Unfortunately, there aren’t many “experts” who have combined experience in and knowledge of efficiency, effectiveness, and aesthetics.

There have been big changes in lighting technology in the past several decades. LEDs (light emitting diodes) are now available with great longevity, low power usage, and a wide range of color hues, even matching the beloved color rendering of incandescent lamps.

Today, most LEDs are made in China. Quality can be uneven, however, as corners are sometimes cut in the push to drive down prices. Quality is always important, but especially if a bulb is to last for its advertised life expectancy.

When selecting an LED bulb, the best advice is to learn to read and understand the “Lighting Facts” label on the packaging. The two most important specifications to review are the following: Color Rendering Index (CRI): Look for a CRI of 90 or higher. While 80 is more commonly available, this rating is linked to uneven quality and harshness of color.

Correlated Color Temperature (CCT): Most residential customers prefer 2,700K, which most closely emulates incandescent coloring. You may encounter 4,000K and 5,000K LEDs advertised as “daylight.”

This may sound appealing but most users find LEDs in this “whiter end” of the color spectrum too stark for residential use.

If an LED bulb does not have a “Lighting Facts” label, that should be a warning of a product to avoid.

The Energy Star stamp, on the other hand, indicates quality.

Most but not all LED bulbs are dimmable. If dimming is desired, be sure to check for a “dimmable” symbol on the packaging.

Lighting contributes greatly to how we feel in an indoor space. Choosing the best products is important, especially as one ages and the eyes need more lumens to perform tasks well. LEDs have taken over artificial lighting in the past decade and for good reason, but there are pitfalls to be avoided. The compatibility between switches, transformers, fixtures and bulbs is complex so working with qualified professionals helps with peace of mind.

Dennis Allen is the founder of Allen Construction Company. www.buildallen.com W W W. F O O D – H O M E . C O M

QUALITY CUSTOM WOODWORK 50 YEAR ANNIVERSARY

1969–2019

Cabinetr y • Doors • Windows • Mouldings

RCHITECTURAL I L LW O R K

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

Showroom located at

8 North Nopal Street Santa Barbara, CA 965-7011

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

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BUILDER PROFILE

Local Craft

The story of Architectural Millwork and half a century carved in wood

by Jeff

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Miller • Photos by Joshua Curry

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T

here’s something orand mysterious and human about wood. Everybody has a story about their grandfather or uncle who loved the feel and smell of wood, unlike steel or concrete or aluminum.

You don’t hear anybody say, ‘Gee, I love concrete.’ ” So remarked Joe Mathews, who, with his brother Tom, own and operate Architectural Millwork, located at 8 North Nopal. The brothers know something about the love of wood. Architectural Millwork is celebrating its 50th anniversary this year and they’ve worked there all their lives.

They also know something about heritage. Their father, Ron, started the company in 1969, shaping that love of wood and hard work into his sons early on.

Ron Mathews, born and raised in Michigan, was stationed in California during the Korean War. Afterward he came back to check job opportunities for carpenters, moved from Los Angeles to Santa Barbara, “and never looked back,” Joe said. He worked for contractors, then rented a space at 7 North Nopal. “A typical beginning shop,” Joe said. “A little space with a table saw. He worked a lot of hours and gradually was able to rent the suite next door, then the next, then the whole building, then he bought the property across the street. A hard-working guy.”

Joe, now 56, and Tom, 55, “grew up in the shop, working wood,” Joe said.

“We started sweeping the floor.” Father Ron retired in 1995 and the sons stepped up.

And now Architectural Millwork has grown up to 19,000 square feet, ganic

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Joe and Tom Mathews

not counting several warehouses off-property where they keep finished materials.

Inside are tools as simple as chisels all the way up to “the most modern, almost robotic machinery.” That machinery is “a huge investment,” Joe said. “But it’s necessary.

Modern manufacturing is nothing like people’s image. It’s very precise and hopefully very quick.”

They employ 42 and have a track record of keeping those who come to work there.

“Some guys have been here over 30 years,” Joe said. “Most of the key people have been here as long as I have. You’re only as good as your staff. Our employees are the business.

They’re all excellent people.”

After half a century, it’s safe to say that Architectural Millwork has shaped, fitted, sawn, and hammered something into a large percentage of the buildings you pass every day. Starting with the oldest, they’ve made doors and sashes and cabinets for the Old Mission. They’ve worked on the Museum of Natural History, the Museum of Art, the Cabrillo Pavilion, San Ysidro Ranch, the Biltmore, virtually all the restaurants on Stearns Wharf. “There’s hardly a significant building in town we haven’t worked on,” Joe said.

Historic restoration requires strict attention to detail, and the company takes pride in providing that. When the Landmarks FOOD + HOME

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BUILDER PROFILE

Commission asks for a detail to be copied precisely, “they know we can do that,” Joe said. “No substitutions.”

Which brings us back to the themes of wood and heritage. “I think after 50 years we have a reputation for a certain amount of knowledge and integrity,” Joe said. When people come in “they understand that we have a deep investment in the community and a lot of pride. Drive up and down State Street and you’ll see projects we did for grandparents and parents of families.

Now we’re on the second and third generations.”

You don’t stay in business for five decades without a loyal clientele. “It’s all about relationships,” Joe said. “People have choices. You have to deserve to be their choice. At the end of the day people go where they enjoy going. It’s especially true in relationships. We’re working with the grandchildren of some of our original clients. You don’t do that without good relationships.” Sometimes the passage of all those years is daunting to Joe. “It’s pretty crazy to think we’ve been working here that long, with people who were coming here since I was born.”

Custom woodwork does come at a price.

Asked about that, Joe said, “We don’t compro60

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“We don’t compromise on quality. We’ll walk away from a project before we’ll cut corners.

People come to us knowing they’ll get quality for their dollar. It may be an expensive dollar, but they know they get what they ask for.” mise on quality. We’ll walk away from a project before we’ll cut corners. People come to us knowing they’ll get quality for their dollar. It may be an expensive dollar, but they know they get what they ask for.”

The big jobs make the splash but the little

ones are important too. “As important as a multimillion-dollar building,” Joe said. That was especially true after the Thomas fire and the flood that followed. “A lot of clients just needed a door put back on. It was a terrible, devastating time.

We did what we could to help people.”

And when you’re in the neighborhood for 50 years, you do what you can for neighbors too.

“People in the neighborhood know, if they need a board cut or just someone to help out, we’re available.”

After a career that started with sweeping sawdust and now involves computerized routers and the like, the question must be asked: What’s your favorite wood?

“Hmm,” Joe said. “I’ve been doing this my whole life. I like domestic, from North America. You can control it, you have access, and you know you’re not destroying a rainforest. I’m not a fan of tropical woods; you don’t know what’s going on.”

Yes, but which one?

“They’re all beautiful,” he said. “It doesn’t matter which one you pick.”

Showroom located at 8 North Nopal Street. www.archmill.com W W W. F O O D – H O M E . C O M

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

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

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

ARCHITECT PROFILE

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L INTO THE WILD!

Landscape architect Lane Goodkind’s passionate vision for our California landscape includes preserving nature and incorporating native plants and grasses

By Leslie A. Westbrook Photography by Andri Beachamp

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ane Goodkind is a Southern California native, raised in North County San Diego’s Del Mar, the son of a UCSD physics professor dad and classical violinist/amateur naturalist mother. He can be shy, he can be prickly. He is super-interesting and definitely passionate about our natural habitat — both preservation as well as incorporating native plants and grasses into manmade environments.

His mother, Alice, formed the “Friends of the San Dieguito River Valley,” which subconsciously nurtured her son’s interest in native plants. Growing up near the beach and surrounded by chaparral and Torrey pines also intrinsically inspired the surfer/designer, who later designed a park in his mother’s memory.

He was kicked out of the landscape architecture program at Colorado State for “having trouble following orthodoxy,” then found himself at the Rhode Island School of Design, struggling to choose between physics and fine arts studies. Fortunately, the now 50-year-old, married father of two found his perfect environment at RISD, where he enjoyed “the best creative four years” of his life and excelled at drawing, painting, and studies that kept his creativity blossoming.

After college he worked in the Bay area, spending three years on the development of the 134,000-square-foot Central Garden at the Getty Center, designed by artist Robert Irwin. Goodkind then became interested in how storm water management could influence his designs, creating low-impact development requirements to improve water quality long before they were a federal and state mandate. He then moved to Portland, Oregon, where he learned about managing storm water pollution through urban design. Next, a project to create mass transit for the south rim of the Grand Canyon.

After that, prompted in part by 35 days of nonstop rain in Portland, Goodkind decided to make a “lifestyle” change. “I missed surfing, California, the weather,” he recalled of his move to Santa Barbara in 2000.

He opened his practice, Goodkind and Associates, in 2003 and has been “working away ever since.” Currently about 80 percent of Goodkind’s work is out of the area and 20 percent is here. The firm has ranged from four to five employees to just himself (like now), hiring contractors to help handle larger jobs.

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ARCHITECT PROFILE “Landscape architecture is interdisciplinary,�

Goodkind said. “We delve into architecture at times.

It’s not just plants and irrigation, it’s a very diverse field.�

Current projects include the redevelopment of the Los Angeles Times print facility in Costa Mesa, with a food pavilion similar to our Public Market in the works, and a two-acre park associated with that.

Goodkind is a man of strong opinions. For example: “When projects fail, it’s because of a disconnect between planting and hardscaping. In Bauhaus design, Walter Gropius advocated that design is a language. The discipline, the conversations are the same. A good designer should be able to design everything, as long as they do the research. Problems arise when a crucial component of the project, like a building, is considered primary and foremost in the absence of environmental and social context. I don’t work on projects where I’m just expected to fill in green space with a colored pencil!�

Also: “Everything is changing over the years with the needs of culture. We are losing wildness and wild space. As a result, people are becoming more disconnected with the natural environment that sustains us.�

Goodkind’s goal is to figure out how he can connect people with coastal sage scrub that they’ve maybe never seen. He also finds fault with the installation and management of landscapes that are limited in native and rare plants that are not respected in our culture or cared for by skilled tradespeople, as they are in Japanese and other cultures. “The reality is that the caretakers just come in with gas-powered equipment to mow and blow and rake and then what’s left in a year or two is a landscape that doesn’t support any life,� he said. “How do we introduce habitat that’s beneficial to not only all life but to humans in our environments?�

He also laments the loss of serendipity. “I would be fine if a lot of my landscapes were left alone and became weeds!� Goodkind asserted. “So much is over-maintained and generally there’s no life left on commercial landscapes. We’ve gone so far in control, we need a release, where there are unanswered questions and wildness. Nature is definitely disorderly.�

The Santa Barbara Botanic Garden, which he visited before moving here, continues to inform the landscape architect. He and his family reside down the street from San Marcos Growers, which has also provided inspiration over the years. “The potential for gardens in this part of our world to really inspire people is always there,� Goodkind said. “I tell some of my smaller clients, whose gardens I don’t always have the time to revisit, to go to the Santa Barbara Botanic Gardens and draw inspiration from the little bits and pieces of wildness that are left. Nothing is permanent. If we humans want to have a planet worth living on for generations, it takes hard work and a bit of edginess to persevere.� www.lanegoodkind.com 805-845-5707 W W W. F O O D – H O M E . C O M

Garden Center

Enhance Your Outdoor Living!

 ����� ­­ Open 8:30-5:30 Spring & Summer 5320 Overpass Road off Patterson Exit in Goleta terrasol-gardencenter.com like us on Facebook for up to date information FOOD + HOME

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DESIGNER PROFILE

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Jennifer Voss: Gardefacts Design Jennifer Voss studied botany at Santa Barbara City College with Professor Al Flink and landscape design studies at UCLA, but says most of her learning and inspiration over the past 20 years in business comes from the “school of life,” which includes global journeys focusing on landscapes, gardens, architecture, and art.

F

riends & Family: “My real start began when family and friends buying their first homes were trying to create thoughtful, functional, relaxing, and beautiful outdoor gathering spaces. I was always jumping in and offering ideas. I soon became the “go-to” person to ask about landscaping. It happened very organically. There was an area of creativity and design in my brain that seemed to naturally feel confident about what to do about landscaping.

Bring on the color: Listening to clients and asking the right questions is extremely important. Being practical, as well as bold and interesting.

When the “texture and foliage color” garden design movement started, I jumped right in. Even in Southern California, with our fabulous weather, people didn’t plant “all-season” color. With all the new plants from around the world, we can enjoy colorful, textural gardens most of the year.

Painting with plants: My client asked for color for their Padaro Lane beach house garden shown here. I designed the garden to reflect the

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ocean on the land. I chose many South African, New Zealand, and Australian plants that can tolerate beachside conditions. The blue senecio serpens mimics the water and the rocks mimic the foam in water or crashing waves. The native dudleyas, echeverias, and sempervirens remind us of sea anemone attached to rocks. The remainder is like a coral reef that’s not submerged.

Tips: Think about scale and how you want your plants to grow into the space, and create an interesting focal point if applicable. Make sure you have a good gardener to help you maintain your creation after it’s installed. Garden care is so important and often forgotten. Proper garden care is a landscape designer’s biggest thorn. Who will take care of the garden and properly nurture it along into maturity and beyond? Good garden design is the cake, but good garden maintenance is the icing or key to a successful garden.

Favorite sources: The community of growers and retailers that support our industry are thoughtful and helpful including wonderful nurseries like Terra Sol, 7-Day and Seaside Gardens. Eye of the Day Garden Center has an amazing array of pots from around the world and the most helpful and generous staff. --LAW (Photos by Joshua Curry)

805-450-1096 www.gardefacts.com

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Coming Soon...

C A B R I L L O P AV I L I O N Picture your wedding or special event overlooking East Beach, at Santa Barbara’s community destination venue.

Reopening this fall, the Cabrillo Pavilion provides not just an oceanfront view—but an unforgettable experience for you and your guests.

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805.897.1983 Venues@SantaBarbaraCA.gov

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Bringing the Outside In The gardens of Margie Grace

By Raymond Bloom Photos by Holly Lepere

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hen the International Association of Professional Landscapers (APLD) awarded Margie Grace 2018 Designer of the Year in 2018, the industry’s highest honor, and a Gold Award for her Sycamore Canyon project, it was more than special because the winning project was actually her own home. “We had a-noholds barred attitude because we had only ourselves to please,” she says. “I had the opportunity to explore and experiment a little and perfect what we call The Art of Outdoor Living—the ultimate Santa Barbara lifestyle. We envisioned a seamless connection between indoors and out, tripling our living space with lots of outdoor “rooms”—places to enjoy any time of day, any time of year.”

The original front yard of the Sycamore project was a single plane and sloped toward the house creating a drainage problem. It was dominated by asphalt and a four-foot thicket of planted junipers that had grown together to form a rat invested wall. The back was dominated by an expansive flat lawn, concreate paths and a small patio. All was taken out, except for the mature trees, including a dozen “show-stopping” live oaks, a large she-oak and some relic pines which were then incorporated into the new design. The goal was to keep the parklike feel while creating intimate spaces within the yard and making is drought tolerant. The flat lawn was replaced by drifts of perennial grasses, a sandstone lined pond and pots with dramatic plantings. Garden features include low broad stone steps and grading to create two distinct dining areas. Concrete pavers make the patio a natural extension of the home, complete with fire pit. The front yard features matching metal benches, pots with dramatic plantings and beds of blousy pink-tinged foliage and pink-hued flowers. A central fountain is surrounded by the grey-green softness of Silver Carpet ground covering nested between surrounding flagstone.

“One of my favorite things about this house is seeing the pink stucco wall of Madame Ganna Walska’s Lotusland every time I look out my window, says Grace” Since we’re practically part of Lotusland (okay, I’ll admit that’s a stretch), OF COURSE we like to think of our little garden as Lotusland South. To me, that means distinct gardens, each organized around a theme, with a little whimsy and a lot of personality.”

Grace Design Associates, founded in 2000 and based in Santa Barbara, is a design-build firm made up of talented designers and craftsmen committed to a unique style of teamwork that results in some of the most stunning landscapes in the Western United States. “By actually building the gardens we design,” Grace says, “we provide our clients with the advantage of working with one

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firm. Because the process is integrated, the finished garden is, too.”

Grace’s award-winning projects range from intimate gardens to large estates and have been featured in many national and regional magazines including Better Homes and Gardens, Veranda, Traditional Home and The Wall Street Journal.

Her diverse education and experience foster a unique, well rounded approach to design. She collaborates closely with clients and artisans, creating a wide range of finished work. Rather than a stylized design approach, Grace strives to create projects that have the potential to impact people’s daily experience of the world while providing value to clients, the community and the environment. In 2020 Grace will publish her first book, Private Santa Barbara Gardens, an anthology of some of her favorite projects of the more than 350 her firm has built since its inception. The book will also reflect her diverse knowledge in the earth and life sciences, for which she holds degrees from both UC Santa Cruz and U.C.L.A. Grace design www.gracedesignassociates.com 805-687-3569.

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Photo by Jim Bartsch

ON THE COVER

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For the art of it Q & A with garden designers Chris and Lisa Cullen

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Photos by Holly Lepere

ON THE COVER

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or nearly 50 years, Montecito Landscape owners, Chris and Lisa Cullen, have been designing and building breathtaking gardens of all shapes and sizes. From large commercial projects to small, intimate tea gardens, secret paseos and dramatic stonework with water features.

They take pride in transforming landscapes that are overgrown and have been neglected into true works of art that are both kind to the environment and drought tolerant, which is very important when complying with the latest water restrictions in Santa Barbara. In one case, after clearing some dead trees, overgrown brush and an old shed, the clients discovered they had both a mountain and ocean views! Food + Home found a few moments in their hectic schedule to sit down and reflect on their history of garden design and share a few of their favorite projects.

F+H: How did you get your start designing beautiful gardens?

Chris: I started Montecito Landscape in 1970, when I first got my contractor’s license but have been doing this my entire life. When I was nine my dad drew a sketch of what our landscape could become and that was all it took, I was hooked. After that I did gardening and landscaping projects after school. Getting a degree at Saratoga Horticultural College was the next step and the rest is history.

Lisa: My mother was a singer, artist and landscape designer, so you could say it began in the womb. But seriously, as a lifelong gardener and professional artist, the transition to landscape design was a natural progression. We’ve worked for many, many lovely people and each time there’s something new. We’re always learning.

F+H: What’s your design philosophy?

Chris: I blend art and construction in a way that looks effortless.

The earth is my canvas, so I design right there, on the spot, walking

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the property and envisioning the possibilities, I look for the best features and invent ways to use them to their best advantage. Sometimes we need to sketch it out, but the real designing is done “on the ground.”

Lisa: My design philosophy is about creating something for every one of the senses. I imagine spaces that will bring wonder and delight and will be lived in.

Landscaping is for people. I love working with all kinds; those who entertain, who have dogs, kids, and grandkids, or those who want solitude and quiet. I think gardens should be experienced; they should be admired, tasted, touched and smelled, run through, played in, and rested in.

Gardens should elicit an emotional response, whether it be excitement, joy, or serenity.

F+H-- If you had a signature look, what would that be?

Chris: I like landscapes that look as if they’d always been there. My signature look is one that has a consistent theme that is in harmony with the location and the design of the home and feels like it belongs.

Lisa: I love the challenge of tailoring the design to each client. They’re the ones who will be living in this new garden and I want the experience to be life-changing. Every person has a unique perspective and sense of aesthetics, so for me the fun is tuning into that and creating something special just for them. Because of this, each project is distinct and unlike any other. I bring dreams to life.

F+H: Any final words?

Chris and Lisa: Our reward is someone telling us how their new landscape has improved their quality of life. We hear this every day. Crafting aesthetic environments changes people’s moods, it lifts the spirit and that is why we do what we do.

Gardens are living organisms and as a result are constantly changing. This constantly changing aspect is challenging but is also what makes them exciting as an artistic medium. With a beautiful garden, there’s always something to look forward to: the bursts of vivid green after winter’s rain, the first explosion of color in spring, the scent of lavender and sage wafting through the warm air of summer, the sound of bees going about their important duties, the taste of that long-awaited fruit from your own garden. Gardens are meant for living and for filling with your own brand of joy. Splurge on it!

Montecito Landscape www.montecitolandscape.com 80

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The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor sales associates, not employees. Š2019 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker and the Coldwell Banker Logo are registered service marks owned by Coldwell Banker Real Estate LLC.

FIRSTS (continued from page 28)

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matoes, onions and cilantro then shred carrots using a cheese grater. In a large bowl mix together the tomatoes, onion, carrots, salt, pepper, cilantro, lime juice, lemon juice, and tarragon.

Cut the fish into tiny 1/2-inch bites. Add to the large bowl of chopped tomatoes, cilantro, and onions mixture and mix well. Set it the refrigerator until ready to serve.

When ready to serve layer tostada shells or small tortillas with guacamole and ceviche. Garnish with additional lime, cilantro or microgreens.

refrigerator.

While soup chills, mince remaining beet. Place in bowl with minced fennel, shallot and pistachio. Add 1 tbsp olive oil, 1 tbsp red wine vinegar, salt & pepper to taste and mix well.

Ladle soup into 4 bowls. Garnish with relish.

CHILLED BEET & GOAT CHEESE SOUP WITH BEET, FENNEL & PISTACHIO RELISH

$

1

HOME CHEF (continued from page 38)

7 red beets, cleaned and trimmed 1 leek, washed and chopped 1 yellow onion, chopped 8 cloves garlic 1/2 bunch celery, chopped 2 carrots, peeled and chopped 1 fennel bulb split, half chopped and half minced 1 small shallot, minced 2 tbsp pistachio, chopped 4 cups vegetable stock 5 tbsp olive oil, divided 1 tsp fresh thyme leaves 5 tbsp red wine vinegar, divided 6 oz goat cheese Kosher salt and black pepper to taste In a stock pot, add beets, onions, leeks, carrots, celery, garlic, thyme, and vegetable stock. Bring to a boil and cook until beets are tender. Turn off heat and remove beets to cool.

Peel beets, chop 6 beets and return to stock pot reserving 1 beet for relish.

Working in batches, ladle half of the soup mix in blender. Add 3 oz goat cheese, 2 tbsp olive oil, 2 tbsp red wine vinegar, salt and black pepper to taste. Blend until smooth. Pour into a deep pan able to fit in refrigerator. Repeat with remaining soup mix, goat cheese, 2 tbsp oil, 2 tbsp vinegar, salt and pepper. Pour remaining soup into deep pan and chill in

Blackberry Lime Tequila Smash

BLACKBERRY LIME TEQUILA SMASH

Makes 2 large drinks A rim of lime sea salt electrifies this fizzy agave cocktail. Seek out the best local berries available.

1/3 cup fresh blackberries, about 14, divided 2 tbsp agave nectar 4 oz tequila anejo 4 oz fresh lime juice (2 limes) club soda 2 thin lime wedges for garnish La Jolla Salt Co. lime sea salt for rim

Reserve 4 blackberries and 2 slices of lime for garnish. Using two toothpicks, skewer each with two blackberries and a slice of lime.

Moisten the rim of two low ball glasses with a lime wedge, then dip in sea salt.

Put the remaining berries into a cocktail shaker, add agave nectar and muddle until well combined.

Add tequila, lime juice and ice, then shake aggressively.

Fill glasses with ice and strain the blackberry tequila mixture between each glass. Top with soda and blackberry-lime garnish.

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Our Adjustable Mattresses

We make our Santa Barbara Mattress brand mattress right here locally. An adjustable mattress is made so that it bends in the correct area while maintaining comfort and pressure relieving support.

We use only the best ingredients and do not take short cuts. After all, you will be sleeping and sitting on your new mattress well over 8 hours a day. The better you sleep, the better your body will feel the next day. Please visit our factory showroom and see how comfortable you really can be.

TWIN...$485 TXL/FULL...$685 QUEEN...$785

Are Natural and Organic Mattresses Better For Me? T

here is so much hype about buying natural products, whether its personal hygiene, clothing, food, etc.; how do we know what is best. With all the confusion out there, when it comes to healthy sleep, let science be your guide. One of the main causes of disrupted sleep is body temperature regulation.

Thermal imbalance can cause rapid heart rate, waking with a clammy feeling, and can lead to increased tossing and turning. Our Natura Smart Wool™ mattress creates a dry, arid sleeping environment, which allows for a steadier heart rate and a significant decrease in tossing and turning. In turn, this provides you with a deeper, more restful sleep.

Studies prove that sleeping on wool steadies the heart rate and reduces tossing and turning by over 50%. Comfortable in all seasons and

climates, uniquely coiled Natura wool fibers create tiny air pockets that insulate the body against heat and cold. This eliminates one partner being too hot and the other too cold.

The average person loses approximately a pint of moisture in evaporation each night.

This can cause traditional bedding materials to become damp, clammy and uncomfortable.

Natura wool fibers absorb up to 30% of their own weight in moisture and then dissipate it into the environment providing a dry, fresh sleep surface.

Natura wool’s dry sleeping environment is naturally hypoallergenic, deterring dust mites and inhibiting the growth of mold and mildews that trigger allergic reactions and asthma discomfort. Natura wool bedding provides a healthy sleeping environment.

Talalay Latex is another good choice for a healthy sleeping environment.

Our Naturlatex™ Talalay Latex mattresses instantly react to the body’s movements without resistance and buffers sensitive pressure points, eliminating sleep disturbances such as tossing and turning. Durable and long lasting, Naturlatex™ Talalay Latex will not get a body impression and provides gentle orthopedic support that continually maintains proper spinal alignment.

Created with an interconnecting, open cell structure Naturlatex™ Talalay Latex provides natural ventilation, keeping the body at a comfortable temperature in every season and climate. It is also naturally hypoallergenic preventing development of mold and mildew and resisting dust mites.

909 De La Vina • Santa Barbara 805-962-9776 Hours: Mon-Sat 10 AM - 6 PM Sun 11 AM-5 PM

santabarbaramattress.com

FREE PARKING

(Downtown between Carrillo & Canon Perdido on right side of street)

Santa Barbara Mattress, located in downtown Santa Barbara at 909 De La Vina, just a ½ block below Carrillo, specializes in healthy mattresses. Not only are we concerned with selling healthy mattresses, we are concerned with providing the best sleep possible. Call or come in today, talk with Karen and get fitted for a great night’s sleep. Receive free delivery and free disposal of your old mattress set with any premium healthy mattress purchase.

DINING OUT

WINE COUNTRY BOUND

S

ince 1995, one of the better places to treat yourself after a hard day of wine tasting is dinner at Wine Merchants CafĂŠ in Los Olivos. Certified organic produce (from their own farm), grassfed beef, free-range chicken and sustainable seafood complement a vast selection of local wines for a wine country style meal that is truly memorable.

Skirt steak with roasted broccoli, arugula and avocado chimichurri paired with Syrah, Barnat 2012.

Photo by Danielle Fahrenkrug 88

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CARPINTERIA Garden Market. Garden Market is a gem tucked into Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the Garden Market is a very enjoyable place to have a lunch break. Open Monday–Sunday 8am-5pm.

[BrL] $ (BW) 3811 Santa Claus Lane (805) 7455505

MONTECITO CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting.

[BLD] $$, (FB) 1212 Coast Village Road, 9698500.

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.

Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. (Cafe Stella is located at 3302 McCaw Ave, on upper State Street in Santa Barbara. www.stellamares.com)

SANTA BARBARA 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

Voted Best Steakhouse in SB six times!

DINNER from 4pm Daily

LUNCH from 11:30am to 3:00pm

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

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

W W W. F O O D – H O M E . C O M

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

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

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DINING OUT

Zodo’s Burger and fries—featuring mushroom, avocado, bacon, cheese and the house secret sauce “The Works.”

5925 Calle Real, Goleta.

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DINING OUT Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989. Featuring a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417.

Chuck’s Waterfront Grill. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia.

Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$ Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation.

Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30.

18 E. Ortega, 805-568-0702. www.darganssb.com El Encanto. 800 Alvarado Pl., Santa Barbara, 805-845-5800, elencanto.com, open daily for breakfast, lunch, and dinner, Sun. for brunch. The hotel’s lounge, wine room, bar, and Wine Cask Restaurant terrace all boast romantic set+1 805-966-9463 813 Anacapa St, Santa Barbara, CA 93101, USA tings California-coastal cuisine and stunning views.

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.

The Chase Restaurant. Serving classic New I NEcuisineAinSK York Italian the heart of downtown Santa Barbara since 1979. State Street seating available. Full bar. Happy hour 3-6pm Mon-Fri. 1012 State Street.

805-965-4351 www.chasebarandgrill.com Chuck’s of Hawaii. For over half a century Chuck’s has been voted Best Steak in Santa

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Endless Summer Bar-Cafe. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Enterprise Fish Co. 225 State St., Santa Barbara, 805-962-3313, enterprisefishco. com; open daily for lunch and dinner. This lively, family-friendly restaurant—a local and tourist favorite since 1977—is known for its fresh seafood and unbeatable happy hour deals.

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, 805-965-3363. In Goleta 6920 Marketplace Dr. 805-685-8900 Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the W W W. F O O D – H O M E . C O M

L U N C H S E RV E D M O N -F R I 11: 3 0 A M T O 2 PM

GET YOUR

BRUNCH ON!!

By popular demand, starting July 5th we will now be offering Brunch,

7 days a week

Viva Modern Mexican—Sea bass marinated in serrano chimichurri, with roasted tomato habanero sauce.

premises daily. Closed Sunday 1311 State Street 805-9621311 and 6920 Marketplace Dr, Goleta 805-770-5388.

Joe’s Cafe. Joe’s is classic Santa Barbara at its best. Offering the best New England-style clam chowder, beef dips, prime rib, steaks, chops and fresh seafood. For over 80 years the restaurant’s history is as rich as is its’ food and very W W W. F O O D – H O M E . C O M

stiff drinks. An experience not to be missed! Mon-Sun 7:30am-11pm. [BLD] $ (FB).

536 State St, (805) 966-4638.

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

Louie’s. Celebrate the taste of

Bottomless mimosas & all!

Daily 10:30-3:30 ***Special Friends in the Biz Brunch Monday & Tuesday All friends in the restaurant & hotel business who miss out on the festivities of weekend brunch, can now enjoy 15% off their brunch bill on Monday & Tuesday Just bring in a current pay stub & picture ID***

1114 State Street • La Arcada www.stateandfig.com • 805.965.1730 FOOD + HOME

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Eat, drink and relax on the beach!

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

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

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

Winery - Tasting Room - Wine Bar

The Barrel Room

The Warehouse

414 Salsipuedes St. 805.965.7985

3563 Numancia St. 805.688.5757

Downtown Santa Barbara

Old Town Santa Ynez

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

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

Milk & Honey. Dine on flavorful modern tapas and fresh cocktails at this chic restaurant. 30 W. Anapamu St., Santa Barbara, 805-275-4232, milknhoneytapas.com; open Mon.-Sat. for dinner, Sun. for brunch.

The Nugget. Down-home Americana fare with the appropriate dose of Western kitsch and memorabilia is the draw at these family-friendly joints.

Open daily for lunch and dinner. For location nearest you go to www.nuggetbarandgrill.com.

Olio e Limone Ristorante, Olio Crudo Bar, & Olio Pizzeria® (“Oil and Lemon” in Italian).Husbandwife team Alberto and Elaine Morello preside over this pan-Italian charmer, where you’ll experience “excellent cooking and hospitable service” (Zagat Survey). “Simply sophisticated,” says the Los Angeles Times. Wine Spectator award-winning wine list. Private dining for up to 40. Casual pizza bar-wine bar-full bar around the corner at Olio Pizzeria®, with Olio Crudo Bar, Olio’s raw bar and lounge, next door. www.oliocucina.com.

11 W. Victoria Street, 805-899-2699 Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events.

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

Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD] $ FB. 702 Anacapa Street, 962-4416.

Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] W W W. F O O D – H O M E . C O M

OUT $ (B&W), 3315 State St Santa Barbara, 805-5692400, and in Arlington Plaza. www.renaudsbakery.com.

Roy. Voted best late night dining spot in town.

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

Sambo’s. The original on the beach! Serving up the classic dining experience. [BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269 Santa Barbara Fishouse. Great locally caught fresh fish prepared in a casual fun atmosphere. Terrific happy hour. Right across from East Beach. [LD], $$, FB. 101 E.Cabrillo Blvd. 966-2112.

SB Shellfish Co. The freshest seafood, lobster, crab and shellfish found anywhere. Enjoy a local wine or beer with the view of the Pacific at the end of Stearns Warf. 805-966-6676 www.shellfishco. com $$ (LD).

Scarlett Begonia. “Scarlett Begonia will always strive to have interesting, thoughtful food. Menus change weekly with an innovative fresh look at breakfast and lunch and weekend brunch. Open 7 days a week from 9am-2pm. It is their goal to provide Santa Barbara with a restaurant that showcases progressive modern food, using sustainable, organic, high-quality ingredients coupled with innovative cooking to be one of the most foodcentric restaurants around.” 11 W. Victoria St. #10 $$, 805-770-2143.

Shoreline Beach Cafe. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare.

801 Shoreline Dr., Santa Barbara, 805-5680064, shorelinebeachcafe.com; open daily for breakfast, lunch, and dinner.

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

Via Maestra 42. Traditional Italian flavors serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and gelatos. [BLD] $$, 3343 State Street, 569-6522.

Wine Cask. Located in the historic El Paseo in heart of downtown makes for a beautiful fine dining experience. Wine tasting with wide array of local wines, full bar and private dining available. www. winecask.com 805-966-9463. 814 Anacapa St. $$ (LD).

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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Casual or Professional...

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

Because We Care…

Santa Barbara’s Premier

100% Non-Perc and Odorless, Environmentally Safe, Dry Cleaning Process Official Dry Cleaner of Music Theatre Santa Barbara

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

GOLETA 155 S. Turnpike (Near Von’s)

967-1555

SANTA BARBARA 3351 State Street

MONTECITO 1024 B Coast Village Rd.

(San Roque Plaza)

(Near Von’s)

687-7800

Any 5 ITEMS of clothing cleaned for

969-3880

39

$

95

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Coupon valid from 7-20-2019 to 8-20-2019.

Present coupon when dropping off garments

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

Any 5 ITEMS of clothing cleaned for

39

$

95

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Coupon valid from 8-21-2019 to 10-20-2019.

Present coupon when dropping off garments

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

3

$

F&H

F&H

Off Any Dress or Coat LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON per customer per month. Not valid with other offers Expires 10-20-2019 • Present coupon when dropping off garments

F&H

FOOD + HOME

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DINING OUT

VENUES & PRIVATE DINING

Voted BEST

AMI PASTIR CH in SB!

SANDW

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

Delivery available.

Call us for your office lunches.

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

CHUCK’S WATERFRONT GRILL & THE ENDLESS SUMMER BAR~CAFE Party in style with two covered patios (Lanais) upstairs at The Endless Summer bar- cafe, each with a capacity up to 60 guests. The entire Endless Summer can be rented for a capacity up to 185.

Chucks Waterfront Grill is available for groups up to 70 outside on the deck, or inside up to 25 in the Cove. The entire Chucks Waterfront Grill can accommodate 150 guests. Reservations must be made in advance by contacting event coordinator, Kaity Swanson. events@chuckswaterfrontgrill. com, or by phone at 805-564-1200.

CORK ROOM AT BOUCHON The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria, 805-703-1160, bouchonsantabarbara.com CUCINA ROOM AT OLIO E LIMONE The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusivity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805-8992699, www.olioelimone.com DARGAN’S IRISH PUB Dargan’s provides an authentic Irish ambiance combined with friendly service and outstanding food. We offer both buffet style or sit-down service for a variety of special occasions, including receptions, rehearsal dinners, business gatherings, birthdays, and graduations. The poolroom area can be sectioned off from the main bar and rented for private affairs and provides a relaxed atmosphere accommodating up to 170 people (100 seated). It includes a private cozy bar, four large pool tables and a jukebox. The room also offers an excellent speaker system and five HD TVs perfect for wedding videos or company sales presentations. To discuss space availability, rates, and food options, call (805) 568-0702 or email info@darganssb.com EVENTS BY STELLA MARE’S Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typifying the term “casual elegance”. Events by Stella

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Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events. 3302 McCaw Avenue, (805) 969-3415, www.stellamares.com JANE AT THE MARKETPLACE Jane ate the Marketplace in Goleta offers a private dining room for an event accommodating 20-40 guests. Delicious craft cocktails and custom menus make this space a perfect special occasion gathering place for birthdays, rehearsal dinners, baby showers and corporate. 6940 Marketplace Drive, Goleta. 805-770-5388. www.janesb.com JANE DOWNTOWN Jane in downtown Santa Barbara offers intimate private dining for your special lunch, brunch or dinner. The private room comfortably seats up to 40 guests. Custom menus, friendly professional service and a warm atmosphere make special occasion dining at Jane Downtown a memorable experience. 1311 State Street. 805-962-1311. www.janesb.com LOUIE’S AT THE UPHAM HOTEL Louie’s features two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest available produce and local wines. The setting is inside the historic Upham Hotel which offers state of the art audio visual equipment for all levels of social and corporate presentations. For more information call 805-9637003 or visit www.louiessb.com.

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

CATERING PURE JOY CATERING, INC. Pure Joy offers full service catering for the Santa Barbara Tri-County Areas. Flawless event planning, friendly service and unbelievably delicious handmade fare—Pure Joy will bring your vision to life. 111 East Haley Street, Santa Barbara, (805) 963-5766, purejoycatering.com W W W. F O O D – H O M E . C O M

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

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

Eclectic California Cuisine Award-Winning Wine list

Full Bar * Martini Menu

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

----Zagat Survey

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

www.opalrestaurantandbar.com W W W. F O O D – H O M E . C O M

Private Banquet Room with Custom Menus Catering * Take-out FOOD + HOME

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T H E L A S T PA G E

The longest gig going

by Jeff

Miller

W

here three rivers merge it’s called a super confluence. Where three delightful things merge a little northwest of Santa Barbara on Sunday afternoons it’s called Cold Spring Tavern.

Thing 1 is the tavern itself, which is iconic, rustic, incredibly preserved — all that. Squint and you can see stagecoaches clambering up, as they began doing in 1865.

Thing 2 is tri-tip, the cut of beef that went unappreciated until it was tossed on the grill and its deliciousness revealed by Bob Schutz in Santa Maria in the 1950s. Now it’s celebrated every Sunday at the Tavern in the form of “OUR FAMOUS TRI-TIP SANDWICH, oak grilled tri-tip thick sliced with a selection of our house made bar-b-q, apple horseradish, or fresh salsa.”

Thing 3 is known to everyone for many miles around as Ball and Sultan. That’s Tom Ball and

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Kenny Sultan, who may have the record for the longest gig in history, having performed there almost every Sunday afternoon for 39 years.

Their own creation, “The Perfect Woman,” conveys the spirit of the place:

Well, I found the perfect woman boys.

Who could ask for more?

She smart and pretty and young and witty and she owns a liquor store.

You can add another river for the crowds that flock in every Sunday, including the dozens of bikers who’ve been coming there faithfully for decades.

Taken all together, the ancient wood of the Tavern, the smoke and sizzle from the barbecue, the canopy of oaks overhead, the throb of an occasional motorcycle, the trickle of the

spring, the delightful music of Kenny Sultan on bluesy/ragtime guitar and Tom Ball on harmonica and vocals, the burble of happy fans and families, and you have one unforgettable Santa Barbara afternoon.

Donna Mudge has managed the Tavern for three years but she’s been going there for 33.

Asked how far the tri-tip tradition dates back, she had to consult with the place’s security manager who’s known to all simply as Big Bill.

Together they came up with the news that the beef ’s been barbecuing for at least 35 years.

Big Bill should know, because he’s been on the job there for 40.

Asked for another statistic, Mudge was stumped. How much tri-tip gets sizzled on any given Sunday? Hmm. Well, it varies with the size of the crowd and its appetite. But this much she knows for sure: “We serve a lot of people.”

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