Food & Home Magazine - Fall 2013

food&home S A N T A

B A R B A R A

FABULOUS FLAVORS T H E F I N E S T I N LO C A L PA S TA , P I Z Z A A N D F L AT B R E A D S

Plus: FIND YOUR SOFA GREAT ROOMS WINE PICKS LOCAL OLIVE OILS DINING GUIDE And More

The house signature Cavatelli con Salsicce from Olio e Limone.

Photo by Ashley Renée.

ALWAYS ENJOY RESPONSIBLY. ©2013 Stella Artois® Cidre Premium Cider, produced for Stella Artois Cidre Company, Baldwinsville, NY 13027

Relax

•

Refresh

•

Renew

Qui Si Bella Spa, a luxury eco-friendly, sustainable spa is a sanctuary of luxury and tranquility, skillfully designed to inspire the senses and renew the spirit. Heal your body with our Kangan pure alkaline antioxidant water.

Re-energize in our Eucalyptus Steam Room or Dry Sauna. Rejuvenate body and soul with the healing power of Hot Stone, Ayurvedic or Thai Massage. Enjoy an intimate massage for two in the privacy of our beautiful couples suite, complete with soothing chromatherapy hydrotub and solarium. Qui Si Bella Spa an ideal place for corporate events, weddings and anniversaries. Qui Si Bella features a full range of holistic treatments, massage, wraps, anti-aging facials, body detox programs, acupuncture, Ayurvedic or Thai massage, Lomi Lomi, colon hydrotherapy and a wide assortment of Amazon Rainforest Herbs to restore your well-being.

Qui Si Bella L u x u r y E c o - W e l l n e s s S pa

3311 State Street IN LORETO PLAZA 805-682-0003 www.quisibella.com gift certificates are available online

GO FROM SO-SO TO SYMPHONIC. EXPERTISE IN:

Chances are you’ve got a portable media player, but if you’re still listening to music with the cheap

Home Theater

earbuds that came with it you’re really missing out. You’ve got a library of great music at your finger-

Flat Screen + Projection

tips, but there are parts of your favorite songs that are simply not there. Upgrading to a pair of quality

Audio and Acoustics

speakers, headphones or a digital media system will

Shades + Lighting

recreate the experience that the artist intended, and

Whole House Control

create the experience you deserve. All your music is

Streaming Media

right there, but can you hear it?

m ission AUDIO / V IDEO

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

Showroom open Tuesday thru Saturday

missionaudiovideo.com

1910 De La Vina at Pedregosa, Santa Barbara

805.682.7575

Locally owned since 1980

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

101 E. Cabrillo Blvd.

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

230 Stearns Wharf Santa Barbara 805-966-6676

www.shellfishco.com

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

tri valley pool & spa. inc.

“A BETTER WAY TO BUILD”

“Thank you, to Craig and his team at Tri Valley Pool & Spa for helping to make the construction of our new home, fountains and pool such a pleasant experience. Craig was consistently efficient, professional, and extremely knowledgeable. He was flexible and always available when needed. Craig’s integrity and work ethic are superb, working late into the evening to complete the work on time. The follow up and care of our pool and fountains is wonderful. We enjoyed watching every step in the process and highly recommend Tri Valley Pool & Spa. Our pool and fountains are everything that we hoped they would be!”

–Bobbie and Mike Tweddle

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O N T H E COV E R

LIVING

Pastas and Pizzas—The best that Santa Barbara has to offer . . . . . . . . 28

The modern living room has been resurrected: Design Q & A with Mosaic Architects.. . . . . . . . 50

D E PA R T M E N T S Firsts: Arlington Tavern . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chef Jaime West . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Local Olive Oils . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Lunch Break: Our Daily Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cutler Artisan Spirits . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Top Cellars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

The Home Front: UHD TVs are here . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Upgrades: Current trends in home technology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Sofas, So Good. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Stylishly French Flooring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Garden Notes: Backyard Makeover . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Health . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Dining Out Dining Guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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Design © : www.myACTIVdesign.com

www.frenchdesignage ncy.com

DESIGN RESSOURCE . HARDWOOD . CARPER TS . WALL COVERING . RUGS . FINE FABRICS UPHOLSTERY . CUSTOM WINDOW TREATMENTS . CUSTOM FURNITURES & MORE

3821 Santa Claus Lane - Carpinteria, CA 93013

684.7583

www.reedfloors.com

Since 1982

Award-Winning Dining forOver Thirty Years

“We found Downey’s, hands down,

Publisher & President

Philip Kirkwood phil@food-home.com

to be the best bet in town. This small, serene restaurant offers meticulous and artful cooking... ” —FOOD AND WINE MAGAZINE

Contributors

David Baum Raymond Bloom Teri L. Breier Kim Carmel Lisa Cullen Christina Enoch

~Examples from our daily changing menu~

LOBSTER SALAD with Asparagus, Sundried Tomatoes, Olives & Basil

LOCAL SEABASS with Fricassee of Artichokes, Peas & Meyer Lemon

GRILLED DUCK with Fresh Mango Chutney & Ginger Sauce

blackdogfoodblog.com

GRILLED LAMB LOIN

Bryan Henson Roger James Lynette La Mere Julia McHugh Jaime Relth Louis Villard Leslie Westbrook

with Wild Mushrooms, Green Beans & Rosemary

1305 STATE STREET SANTA BARBARA, CA DINNER TUESDAY–SUNDAY FROM 5:30 RESERVATIONS: 805.966.5006 • www.downeyssb.com

2013

Photography 28 POINTS FOOD 27 POINTS SERVICE

VOTED BEST NEW RESTAURANT and BEST LATIN RESTAURANT SantaBarbara.com Restaurant Guide online poll

Jim Bartsch Michael Baum Bill Boyd Michael Brown Eliot Crowley Mehosh Dziadzio Barb Fabian Jennifer Lourie Ashley Renée Kim Reierson Kevin Steele Shelly Vinson

Contact Information P.O. Box 20025, Santa Barbara, CA 93120 (805) 563-6780, (805) 563-6790 FAX, www.food–home.com

Executive Chef Ramon Velazquez

WHY WAIT? DINNER STARTS AT 5pm Executive Chef Ramon Velazquez presents his passion for Mexican and Latin American inspired cuisine featuring the best of local ingredients.

WINEMAKER DINNERS Partnering with the most dynamic local wineries, Cielito’s Winemaker Dinners make magic, pairing carefully crafted wines with exceptional food.

Dragonette | Jonata | Jaffurs WHAT MAKES YOU HAPPY? Craft Cocktails • Premier Beers and Wines • Selections from the Raw Bar & Taqueria HORA DE LAS BOTANAS! !

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BOLD & SOPHISTICATED. Lunch | 11:30am to 2:30pm Happy Hour | 4 to 6pm Dinner | Opens at 5pm Reservations Recommended | Closed on Mondays 1114 STATE STREET SANTA BARBARA 805 965 4770 CIELITORESTAURANT.COM Located in the La Arcada Courtyard

food & home cielito_ad_foodhome_onethird_060713.indd 1

Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 2012. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 563-6780. Fax: (805) 563-6790, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. w w w. f o o d – h o m e . c o m

6/10/13 2:12 PM

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

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

www.MontecitoKitchens.com

Don Gragg 805.453.0518 License #951784

INTERIORS & ART GALLERY INTERIORS & ART GALLERY ShowcaSing Extraordinary EuropEan and amErican dESignEd furniturE Santa BarBara: 132 Santa BarBara StrEEt / (805) 963-1411 / OPEN 6 DAYS: Mon thru Sat 10 –6 and Sun 11–5. CLoSEd WEd. www.michaELKatE.com

FIRSTS

Photos by Jennifer Lourie

A sophisticated charm...

M

ost nights, if you happen to walk by the front doors of the Arlington Tavern on Victoria Street, the delicious aromas wafting out from the open kitchen have the power to pull you in. Most likely you’ll be sensing the fresh local black cod, pan sautéed in a white wine, shallots and butter sauce, flavored with house made yellow mustard and tarragon. Regulars call the dish the “show stopper” because of its bright, aromatic flavors and textures. Prepared with a crisped skin,

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local market veggies and optional bacon bits, the flavors are simple, but sophisticated. And when properly paired with a Roark Chennin Blanc or a Brander Sauvignon Blanc, news of the entrée spreads like wildfire and downtown diners have been lining up to enjoy.

For 25 years, Arlington Tavern Chef/Owner Ron True has been in the business of preparing great food. He started as a 17-year-old walk on (continued) food & home

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firsts

Arlington Tavern is located at 21 West Victoria St. www.arlingtontavern.com 805-770-2626.

Speaking of beer, True says A.T. is planning regular beer tasting dinners, featuring local brews and special beer-centric menus. Prices will run about $55 per person for four courses.

Consult the website or call for details on upcoming events.

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food & home

Chef West:

Casa Dorinda’s healthy addition

T

o call Casa Dorinada a “retirement home” is like calling Santa Barbara “scenic” – it just doesn’t begin to describe it. It’s a glorious place to spend one’s golden years, located in a former grand estate and offering upscale amenities, including top quality dining.

Since last Easter Sunday, Jamie West has presided over Casa Dorinda’s kitchens, which provide three meals a day, 365 days a year, to a well-traveled and sophisticated clientele. Former chef at San Ysidero Ranch, he’s familiar to many of the Casa’s more than 300 residents.

“The transition was easy in some ways,” he says, sitting in the Casa’s elegant dining room. “There’s still the emphasis on quality food, sourced from local farmers and purveyors. But there aren’t those late nights,” he adds with a laugh.

The “more balanced” schedule works well for him, as he has two children at home.

His wife, Angie, works at nearby Westmont College; an older daughter is in a hospitality training program in Northern California.

It also fits with West’s new lifestyle. Last year, he lost 90 pounds as part of Sansum Clinic’s Doctors’ Weight Management Program.

“I’ve incorporated healthy alternatives here as well,” he notes. “Healthy grains like quinoa and brown rice, and whole wheat pastas. All the fruits and vegetables are fresh, as is all the meat. We make as much as we can from scratch.”

But that doesn’t mean the food is bland or boring. “This setting still allows me to be creative,” says West.

Grilled salmon with spinach, balsamic onions, and a mustard herb sauce was a recent entrée. Rack of lamb and steaks of all kinds are favorites, and can be prepared upscale or more simply. Café Bliss (named for the estate’s original owners) is a themed meal preceded by tasting of local wines held monthly.

Sunday brunch features to-order omelets and a meat carving station.

“I was surprised by the level of involvement by the residents and I get a lot of feedback, both good and bad,” he reports. “We make adjustments as needed.”

Another surprise: requests for his fourcheese and macaroni with pancetta, a main-

Photo Bill Boyd

prep cook for locally renowned Chef Nancy Weiss when she was at Zelo in 1988. From there he traveled to culinary school in Burgandy, France, and then on to New York where he honed his skills at several classic eateries including: Union Square cafe, Café Juniper and others before returning home to Santa Barbara to begin what he calls his “dream career.”

He and his front of the house business partner, Diego Babieri, started A.T. in 2012 and have been garnering kudos from culinary pundits since the beginning.

True says the concept of Arlington Tavern came about in two ways: First, he wanted to stand out among the other fine eateries in the upper State Street area, and second because of his experience in New York. “Some taverns had a no reservation, first come-first serve policy in the front by the bar and a reservation-sit down situation in the main dining area. The layout at Arlington is the same idea,” says True. Also in the plan was to make the surroundings brighter and more modern than a traditional tavern, while at the same time offering farm to table comfort food. “I like making comfort food, but with a twist of imagination,” he says.

And the entrees are just that, from the smoked New York strip steak to the dreamy fried chicken, to the house Caesar salad which is made with Romaine lettuce gems from Roots Farms, parmesan cheese, anchovies and rosemary onion croutons. Creamy, crunchy, tangy and oh so fresh! When it’s on special, order the beef stroganoff. True says the dish is an adaptation of a recipe he learned from watching his grandfather cook growing up.

Featuring hand crafted noodles and strips of filet mignon, the dish is finished with a red wine mustard cream sauce, roasted mushrooms, mustard greens, parmesan cheese and if you’re lucky, topped with shaved truffles. So good!

Other menu items on the short list include: King Salmon (offered May thru October), braised lamb shank, Truffle Mac N Cheese and house favorite peppercorn beef short ribs, first marinated in red wine, then braised at a low temperature for five hours and served fork tender with roasted carrots, onions, leeks and buttermilk mash potatoes. Flavors are amazing, especially when paired with a big Cabernet or a local IPA beer. You just have to try this place! –Roger James.

“It’s as if this is a big family and I’m a guest in their house” stay on the Plough & Angel menu. “Many residents ate it there, so now we have it here,” he laughs.

“It’s as if this is a big family and I’m a guest in their house,” says West of the Casa Dorinda community. “It’s all about keeping them happy.” –Julia McHugh The dining room at Casa Dorinda is open only for residents and their guests. For more information, visit www.casadorinda.org. w w w. f o o d – h o m e . c o m

photos: Kevin Steele / kevsteele.com

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

lunch | dinner | take-out

pizza bar | wine bar | full bar

Santa Barbara’s original artisanal pizzeria - salumeria

OLIOELIMONE.COM

| 11 West Victoria Street, Santa Barbara | 805.899.2699 |

oliopizzeria.com

firsts

Go T EVOO local!

hat $7 clear-glass bottle of imported “Italian Extra-Virgin Olive Oil” in your pantry may not be extra-virgin—and in fact, it may not even be 100% olive oil. Due to a lack of US regulations on the ubiquitous condiment, the only way to really know is to ask the olive oil producer herself.

Luckily, that’s easy to do in Santa Barbara where a number of local growers and producers make the real-deal: pure, cold-pressed, unrefined, unfiltered EVOO, fresh from a wide variety of locally grown (often organic) olive trees with names like Arbequina, Frantoio, Pendolino and Sevillano. Rich in heart-healthy, cancer-fighting polyphenols, each of these local oils offers its own unique flavor profile—from smooth and fruity to peppery and complex—to add some punch and pizzazz to a truly Santa Barbaran pasta dish. —Jamie Relth

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1 Rancho Olivos, Santa Ynez The Producer: Shannon Casey & John Copeland The Oil: Rancho Olivos Extra Virgin Olive Oil, Italian Blend, 375ml, $19.99 The Olive Varieties: Frantoio, Leccino, Grappolo and Pendolino The Flavor: Fresh grassy, somewhat pungent taste, with a peppery finish Find It: The Rancho Olivos Farm Stand (open daily from 12 pm - 4 pm; 2390 Refugio Rd., Santa Ynez, 805.686.9653); online at www.ranchoolivos.com; or at Olive Hill Farm, Los Olivos Grocery, Bell Street Farm, Our Daily Bread, El Rancho Marketplace

2 Figueroa Farms, Santa Ynez Valley The Producer: Shawn & Antoinette Addison The Oil: Figueroa Farms Organic Estate Blend Extra Virgin Olive Oil, CCOF Certified Organic, COOC Certified EVOO, 375 ml, $16.95 The Olive Varieties: Frantoio, Itrana, Leccino, San Felice, Maurino, Grappolo, Pendolino, Manzanillo, Sevillano The Flavor: Round and fruity with good pungency, and finely knit polyphenols that carry through the long finish Find It: Online at www.figueroafarms.com or at Olive Hill Farm, Isla Vista Coop, and other gourmet food stores 3 Olive Hill Farm, Santa Ynez Valley The Producer: Gus & Tanya Sousoures The Oil: Olive Hill Farm 100% Lucca Extra Virgin, $22.00 The Variety: Lucca The Flavor: Grassy flavor with a lemony, peppery finish Find It: Online at www.olivehilloil.com or at 2901 Grand Avenue, Los Olivos (805.693.0700) 4 Nero del Gallo, Santa Ynez Valley The Producer: Michele Cardinal & Tim O’Leary The Oil: 2012 “Sarah” Olio di Oliva Nero del Gallo Extra Virgin Organic Olive Oil, UC Davis Certified EVOO $19 The Varieties: Leccino, Pendolino, Frantoio, and Maurino The Flavor: Intense and flavorful pepper, grass flavors with a nice buttery finish Find It: Online at nerodelgallo.com, or at Olive Hill Farm 3 4 2

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food & home

Olivos Del Mar, Gaviota Coast The Producer: Chad Makela The Oil: Olivos del Mar Extra Virgin Olive Oil, CCOF Certified Organic, 375 ml, $9.99 The Flavors: Smooth and mild due to long racking period Find It: Online at www.olivosdelmar.com or at Il Fustino, Lazy Acres, New Frontiers, El Rancho Marketplace, Tri-County Produce, Lassens and other retail locations. w w w. f o o d – h o m e . c o m

CALIFORNIA

Louie’s is a hidden gem

BISTRO

offering creative and up-to-date Californian cuisine with spot-on

service. Its bistro-like space is located inside the 130-year-old Hotel Upham, and reflects the charm and tradition of its Victorian location, with a jazzy, comfortable feel all its own. The romantic atmosphere can be experienced dining cozily inside or outside on an old-fashioned heated verandah. Choice selections from the well-stocked wine bar are served with extraordinary fresh seafood, pastas, filet mignon and a changing menu of specialties.

Private Parties Lunch: Mon-Fri 11:30am - 2pm

Banquets

26 Decor 21 Service 25 Cost $47 Food

Local Wines by the Glass

Dinner: Sun-Thur 6 – 9 pm, Fri & Sat 6 - 10 pm

1404 De La Vina Street (at the Upham Hotel)

2012

Wine & Beer

Casual Dress

(805) 963-7003

Visa, MC, Amex Accepted

www.louiessb.com

firsts

Moonshine in paradise

I

an Cutler has moonshine in his veins. His great-grandfather sold illegal booze made by a friend during Prohibition and later had a bar. His father and grandfather owned liquor stores, and made their own line of spirits.

Ian continues in the family trade and opened Cutler’s Artisan Spirits in Santa Barbara.

Educated as a chemist at UCSB, Ian uses his scientific skills and a splash of creativity in producing three brands, with more to come.

Cutler’s Vodka is distilled seven times and filtered through charred coconut husks (his innovation), giving it a very clean, smooth flavor.

His own bourbon is “taking time to age, and won’t be available for a few years,” but he bottles 33 Straight Bourbon, a six-year old, small batch whiskey mingling four bourbons. It’s named for the year Prohibition was repealed.

Grandma Tommie’s Apple Pie

liqueur starts with the vodka and apple juice, adds organic vanilla beans and cinnamon, along with other spices to mimic his grandma’s beloved dish.

“I’m going to experiment with gin and white whiskey later this year,” he says, in Cutler’s industrial chic tasting room in the Funk Zone. The copper still that was used by his great-grandfather’s bootlegging friend sits nearby. The Cutler family business continues.

Pictured cocktails (right) are offered at Scarlett Begonia and feature The Whiskey Manhattan with sweet California vermouth, fee brother’s bitters and finished with a Luxardo Italian cherry; and a classic straight up Whiskey Shot poured over a giant ball of smoked ice. “We made a choice to serve only premium spirits at our bar” say owner Crista Fooks. “This whiskey is definitely that, and it’s local to boot.”—Julia McHugh

Cutler’s Artisan Spirits Tasting Room & Distillery, 137 Anacapa Street www.cutlersartisan.com Find Scarlett Begonia at 11 west Victoria St. downtown. 805-770-2143. www.scarlettbegonia.net

Celebrating a Decade of Art on the Mesa

T

he 10th annual Mesa Artists Studio Tour offers the public a look at the home studios of newest works of twelve select Santa Barbara artists on Saturday and Sunday, November 9-10 from 11am to 4pm.. All works are available for purchase. The tour is designed so visitors can drop by all the studios with minimal driving.

Brochures can be downloaded from the website: www.SantaBarbaraMesaArtists.com. Or, follow the yellow signs from Cliff Drive and pick up a brochure at any artist’s studio.

Uptown lunch treat…

T

he Cubano Sandwich from the kitchens of Our Daily Bread. This festive meal is made with house-baked chicken breast, turkey bacon, pineapple, and provolone cheese on daily fresh baked multigrain raisin and walnut bread. It’s as good as it looks!

Our Daily Bread’s new location is on the corner of De La Vina and Alamar Ave. Open for breakfast and lunch, great coffee bar and desserts, too. 2700 De La Vina. 805-966-3894. www.ourdailybread.net

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top cellars

Wines for your noodle

Here’s are some great choices to pair with your special pasta. Let the fun begin!

Jambalaya and...

2007 La Poesia de Jonata Pinot Noir Bright and vibrant ruby hue. Complex nose of incense, black cherry, plums, fig and smoke notes; black pepper and cinnamon. Still showing exuberant youthful fruit, but also shades of the earthy nuances that will surely develop with time in bottle. Pure velvet on the palate; rich and mouth filling, but also elegant and refined. An excellent value at $24.99

“One of America’s Best Restaurants!”

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

Margereum 2010 M5 International Wine Cellar rating: 90..”Spicy black rasorange aromas are complicated by suave floral and anise nuances.”

Lieu Dit Sauv Blanc The 2011 Sauvignon Blanc, a pretty, crisp white, shows the brighter side of Sauvignon Blanc.

The grassy aromas and flavors are very much Loire-inspired, an approach that works beautifully.

Hints of lime and white flowers linger on the finish. This is a fabulous wine in every way. Wine Advocate 91 points (continued) w w w. f o o d – h o m e . c o m

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

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

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

8 E. Cota Street • Limited reservations 963-5000 • www.palacegrill.com food & home

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NOW OPEN in La Cumbre Plaza

Even More Wines! Easy & Plentiful Parking!

Voted Best Wine Shop for Four Years in a Row!

* Free gift wrap on all bottles *

The Winehound

– Cheers, Bob Wesley & the Winehound Crew

3849 State St. S anta Barbara • (805) 845-5247

ne i W

Liv

Tap n O

eM

Winery - Tasting Room - Wine Bar

Brander Au Naturel Very Loire Valleylike, with bright acids and minerality accompanying the citrus and delicate herbal notes

Palmina 2009 Sangiovese Undici International Wine Cellar rating: 91...”Bright cherry on the nose, with sexy baking spice and floral notes adding nuance.”

Largest selection of Central Coast and sparkling wines in Santa Barbara

usi

c

Jaffurs Viognier Rich, lush and inviting, it offers up attractive scents of orange marmalade, honeysuckle, apricots, white flowers and mint.

Open Daily 11am - 6pm Thurs. Fri. & Sat. 11am - 8pm

The Barrel Room

The Warehouse

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Downtown Santa Barbara

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Old Town Santa Ynez

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

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food & home

Dragonette 2012 Sauvignon Blanc Aromas of mango, guava, cantaloupe, white peaches, fresh pineapple and lemon curd are complicated by chalky minerals, floral notes of honeysuckle

All wines available at Winehound wine shop in La Cumbre Plaza 805-845-5247. www.thewinehound.com w w w. f o o d – h o m e . c o m

Eclectic California Cuisine Award-Winning Wine list

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food & home

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HOME COOKING

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Fall Comfort Holiday shine…

H

ere are some go to recipes that are sure to wow the palate as the days get shorter, the weather cooler and comfort food comes to mind…enjoy!

Contributions are from Chef John Savage, owner of Creative Services Catering. And Christina Enoch, food blogger, photographer and creator of Black Dog Food Blog; www.blackdogfoodblog.com

Balsamic Maple Sauce (Glaze) : 1/3 cup balsamic vinegar, 1/3 cup chicken (beef or mushroom) stock, 1 Tablespoon maple syrup, 1 teaspoon mustard, 1 clove garlic (smashed with knife), a few strings of thyme, a string of rosemary, sprinkle of garbanzo bean flour (It will thicken the sauce), tiny cube of butter Side : Mashed potatoes with peas – 2 large Yukon gold potatoes, 1/3 cup frozen peas, tiny cube of butter Preparation Sauce (Glaze) Bring all the ingredients (except butter) together to gentle simmer. Whisk to break down garbanzo flour.

Let it thicken up slightly. Throw in a cube of cold butter and whisk-it will make the sauce nice and glossy.

Pork Chop 1. Season pork with salt/pepper and fresh ground coriander.

2. Heat the grill to very hot.

3. Grill the first side for 6-7 mins (rotate it to 45 degree to give a perfect grilled mark half way through) 4. Flip and grill the other side 6-7 mins (Again, rotate it to 45 degree to give a perfect grilled mark half way through) 5. If your pork is thin, don’t cook it more than 5 mins per side. The worst is overcooked pork chop…yikes!

6. Once almost done with cooking, blush each side with the sauce and briefly let it touch the grill.

(Sauce is sweet, so this way, it doesn’t burn the meat Wood-Mode.

– just a quick kiss withSouthampton grill at thebyend! ) 7. Let them rest for 5-10 minutes.

Notes: Feel free to accompany any side dishes you want. I whipped up some mashed potatoes and added a few frozen peas into it….

By Christina Enoch—Black Dog Food Blog. www. blackdogfoodblog.com (continued)

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Southampton by Wood-Mode.

Southampton by Wood-Mode.

For your home. For your life.

For our environment.

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

805.682.4003 Santa Y Santa Barbara, CA 93101 www.thekitchencosb.com 805.682.4003 805.68 www.thekitchencosb.co

For your home. For your life.

For our environment. ©2008 Wood-Mode, Inc.

Showroom locations: 3630 Sagunto Street 1717 State Street Santa Ynez, CA 93460 Santa Barbara, CA 93101

©2008 Wood-Mode, Inc.

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Santa Barbara

HOME COOKING

C e r t i f i e d

Farmers Market

Friends • Flowers • Food • Fun 8 Markets

6 days a Week Black Dog Food Blog

Saturday

8:30am-1:00pm Corner of Santa Barbara and Cota Streets

Sunday

10am-2:00pm In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center

Tuesday

4:00pm-7:30pm summer* 3:00pm-6:30pm winter* 500 and 600 blocks of State Street

Wednesday

2:30pm-6:30pm summer* 2:30pm-6:00pm winter* In Solvang - Copenhagen Drive and First Street

Thursday

3:00pm-6:30pm In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center

Thursday

3:00pm-6:30pm summer* 3:00pm-6:00pm winter* In Carpinteria - 800 block of Linden Ave.

Friday

8:00am-11:15am In Montecito - 1100 & 1200 blocks of Coast Village Road * Summer/Winter Hours change when the clocks change due to daylight savings and standard hours each year.

(805) 962-5354

www.sbfarmersmarket.org 26

food & home

Fall Corn Chowder Serves 6 1 cup butter 1 Table spoon extra virgin olive oil 1 cup yellow onion, diced 2 minced garlic cloves 1 red bell pepper, diced 1 yellow bell pepper, diced 1/2 cup Yukon gold potato, diced 2 cups white sweet corn 1 cup yellow corn 1/2 cup dry white wine 3 cups heavy cream 1 Tb. fresh thyme 1 tsp. white pepper 1 tsp. paprika 1/4 tsp. cayenne pepper Salt and black pepper Begin by sautéing the minced garlic with 1/2 a cup of butter in a deep soup pot. Remove the garlic. Add the remaining 1/2 cup of butter and sauté the onion, bell peppers, potatoes, yellow corn, and 1 cup of the white sweet corn until the onions become translucent. Add 1/2 cup dry white wine and reduce. Add the heavy cream, thyme, paprika, cayenne, and white pepper.

Bring to boil then let simmer for fifteen minutes while stirring occasionally. Purée the chowder, and then pass it through a Chinese colander to remove any large particles. Return chowder to soup pot and continue to simmer until desired consistency. In a sauté pan lightly brown the remaining cup of sweet white corn, and use for garnish along with a pinch of paprika.

Wild Mushroom Risotto Serves 6 2 1/2 cups risotto rice 5 cups chicken stock 1 cup yellow onion diced 1/2 cup oyster mushrooms 1/2 cup porcini mushrooms 2 cloves garlic minced 1/2 cup butter 1/2 cup brandy 1/2 cup smoked mozzarella, shredded 1/4 cup dry parmesan, shredded salt and freshly ground black pepper In a pot sauté the onion, garlic and butter until the onions become transparent. Add the brandy and mushrooms. Let reduce by half. Add risotto, salt, pepper and chicken stock. Once risotto bew w w. f o o d – h o m e . c o m

comes soupy add mozzarella and parmesan and stir for several minutes. Cover and let sit for ten minutes.

The risotto should still be a little crunchy in the middle when served.

Rack of Lamb I have been making my lamb the same way for years.

It’s simple and easy.

2 brown onions 10 cloves of garlic kosher salt and freshly ground pepper olive oil 2 racks of lamb—french cut (save time and have your butcher do this) Quarter the onions and peel the garlic. Blend in the food processor to a fine liquid paste. Place rack of lamb in an overproof dish and rub with olive oil, salt and pepper. Pour onion mixture over meat and marinate in the refrigerator for up to 2 days. One hour before roasting take out of refrigerator and bring to room temperature.

Roast at 400 degrees for about 20 minutes for medium rare.

Truffled Mash 2 1/2 lb potatoes peeled and quartered 1/2 cube melted unsalted butter 1/2 cup warm whipping cream 2 teaspoons truffle oil kosher salt Fill a large pot with cold salted water. Place potatoes in the water. Turn on heat and bring the potatoes to barely a boil. Meanwhile heat the butter and cream together. Do not boil. When the potatoes are fork tender, drain. Place in a mixer and combine the warm cream and butter and mix as little as possible until combined. Add truffle oil and salt to taste.

Lemon Rosemary Cornish Hens Serves 6 6 Cornish hens 2 cups olive oil 6 lemons 4 Tb. minced garlic 1 bunch fresh rosemary salt and freshly ground black pepper 1 Tb. paprika Tie birds with kitchen twine. Lay the birds in a twoinch deep pan. Squeeze the juice of one lemon per bird, reserve the rinds. Drizzle the olive oil over the 6 birds. Pick the rosemary sprigs and sprinkle the birds, reserve several whole sprigs for stuffing. Season the birds with the salt, paprika, and black pepper. Stuff the birds with the lemon rinds and rosemarry sprigs.

Let birds sit overnight. Pre-heat oven to 350 F. Let birds cook for one and half hours. The bird is done when drumsticks and breast feel tender. Remove twine and stuffing before serving. w w w. f o o d – h o m e . c o m

Over 30 years baking bread for locals BREAKFAST

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PA S TA S

Olio e Limone

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food & home

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Flavors Abound Local pasta notes

Photos by Ashley Renee, Bill Boyd and Michael Brown

Ca’ Dario

Photos by Ashley Renée

P

asta is one of the world’s most versatile foods. It combines with everything from fish and shellfish, to meats and poultry. It can be vegetarian, too, a full meal with wine, or a snack after school. A candle lit pasta dinner with your lover is still one of the most romantic dates you can have. Cue the cute couple nibbling on opposite ends of a linguini noodle until their lips meet.

I remember watching my grandmother make pasta, always on a special wooden board that she placed on top of the kitchen table. She started early in the day, slowly combining the

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flour with the eggs to form a soft dough which she rolled into a ball and covered with a towel so it could rest. She said there wasn’t a shortcut to this step; otherwise you’ll wind up with chewy pasta. And then there was the sauce.

Her favorite (and still mine) was a classic Bolognese made with milk to give the sauce an orange-red color. She said it gave the meats a subtle tenderizer, too.

Unfortunately for my family, I never inherited her passion and skill for cooking pasta, just the eating part. If I walk by a restaurant with the aromas of a fresh ragu, or any array of noddle-centric cooking, I’m walking in. From

the simple seasonal offerings such as tagliatella served with raw mushrooms in fall, or the first sprouts of asparagus in spring. I like pestos, too.

From the classic, with basil and pine nuts, to the vibrant green of pistachio to the bright orange of almond and sun dried tomato. From a fettuccini Alfredo, to penne with roasted tomato, to a tomato vodka sauce with sweet bell peppers, or anything else you can combine with a wellmade noodle, I’ll be at the table to enjoy.

I’ve been in Santa Barbara a short time, but I’ve already found some go-to places for my pasta passion. Here are a few from the writers of food & home. food & home

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Photo by Bill Boyd

Tre Lune

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The Palace Grill

Palace Grill

How about your favorite pasta with a Cajun twist?

For years the Palace Grill has been delivering exactly that! One of the more popular offerings is the Jambalaya Pasta featuring penne noodles with chicken, shrimp and smoked Andouille sausage simmered in a tomato creole sauce. Awesome flavors and huge portions, too. Also a favorite is the crawfish pasta Lafitte. Penne pasta with sautéed Louisiana crawfish tails, caramelized onions, tomatoes, mushrooms, creole seasonings with a touch of cream. So Cajun!

Ca Dario

One of the signature offerings from Chef Dario is his Ravioli Al Burro E Salvia; a first course that will send your taste buds to heaven. Pasta pillows filled with fresh spinach and ricotta cheese are slowly sautéed in butter and sage until slightly browned. The range of flavors pairs well with the house Merlot and sets the tone for the main course. Try the rib eye steak; it’s one of the best in town!

Holdren’s Grill

More than a steakhouse, Holdren’s Grill offers fare for pasta lovers, too. One of the house favorites is the Cajun Salmon Pasta featuring blackened King salmon and fresh vegetables tossed in a house-made tomato cream sauce with farfalle pasta. Pairs well with a local Syrah or a straight up vodka martini.

Olio e Limone

Fresh pasta or dried: which is better? Many chefs swear by imported Rustichella d’Abruzzo pasta from Italy, like Alberto Morello at Olio e Limone.

But Alberto also craves fresh pasta shaped by hand, particularly the cavatelli he serves “con salsicce” (with sausage). “It’s made the way it was before all these machines,” he says. A crayonsized bit of fresh pasta is curled around a finger, pinched and rolled on the table, with a fingernail mark still visible. In addition to its rustic shape, it is perfect for this classic sausage pasta. “It’s a great dish for fall, earthy and satisfying,” adds Alberto.

Sly’s

Michael Brown

Chef James Sly calls Spaghetti Carbonara “Italian bacon and eggs,” but it’s yummy at any time.

James uses apple-smoked bacon instead of the more fashionable guanciale because he believes this is more authentic. “The dish isn’t in Italian cookbooks before World War II,” he notes. “I think it is a result of U.S. bacon and eggs sent there after the War.” Onions are cooked with the bacon, which is tossed with cream, eggs, and hot pasta, which gently cooks the eggs and creates a velvety sauce. Lots of fresh ground pepper and a bit of Parmigiano-Reggiano are added. The results are deeply comforting and satisfying. (continued) 32

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Terry Ryken DRE# 01107300

“Your Realtor with a Personal Touch”

805.896.6977 www.TerryRyken.com

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805.259.3141 Office 805.272.9744 Fax dmacfarlane@medallionmtg.com NMLS: 338207

Private Mortgage Banking A Division of Medallion Mortgage

1111 Chapala Street, Suite 100 Santa Barbara, CA 93101

© 2012 Medallion Mortgage Company, LLC is an Equal Housing Lender. This is not a commitment to lend. Loan approval is subject to qualification.

Medallion Mortgage Company, LLC does not guarantee that each applicant will receive a loan. Medallion Mortgage Company, LLC California License #413-1093, NMLS# 311724

1 w w w . f o o DianaMacFarlane_COMP-Home&Land.indd d–home.com

f o o d 6/6/12 & ho me 9:57 AM

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Holdren’s

Trattoria Mollie

The Chase

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Photos by Ashley Renee

Via Maestra

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Trattoria Mollie

Fresh, colorful and full of flavor are the best ways to describe the raviolis at Trattoria Mollie. Several variations include fillings of spinach and ricotta served in a butter and sage sauce; Tuscan salami, chicken and ricotta in a pink sauce and an eggplant, zucchini, spinach and ricotta in a tomato sauce with a touch of thyme. All prepared with local veggies from the Farmer’s Market.

Sly’s

The Chase

The Chase looks like the kind of joint Tony Soprano and his friends would frequent, not only for the comfy booths and over-the-top décor, but for the generously poured cocktails and the melt-in-yourmouth meatballs and spaghetti.

These are, pun intended, killer meatballs: a fine-mince of pork, veal, beef and spices made from scratch every day by chef Mario Rodrigues, who’s been there since 1980 and knows a thing or two about meatballs. He also knows “clams with red” --linguini with a bushel of clams, half-tomato sauce and half-marinara – which goes perfectly with a perfectly shaken gin martini. Badda bing!

Tre Lune

The cannelloni al forno at Tre Lune is so light, so delicate, and so restrained… it’s hard to believe that one is eating pasta. The filling of finely chopped chicken and roasted tomatoes has a touch of cheese, but isn’t gooey. The red sauce has a touch of cream, but isn’t overtly rich. Baking the dish performs a kind of alchemy in which the flavors and the texture meld into one puffy cloud of goodness. Arriving molten and bubbling from the oven, it’s worth the wait to let it cool and allow its mysteries to develop. The impatient risk searing their tongues.

The ever popular Gnocchi De Ricotta features gluten free pasta made from potato starches and ricotta cheese. Boiled fast and finished in the oven with grana padano cheese, chunky tomato sauce and fresh basil, the melding of flavors is magnificent!

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Ashley Renee

Via Maestra 42

SANTA BARBARA

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PIZZ AS

Toma

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Olio Pizzeria

The art of the Pie

Ashley Renee (opposite). Kevin Steele (this page)

S

Photos by Ashley Renee, Bill Boyd, Shelly Vinson and Kevin Steele

o you’ve probably heard the joke about the guy who walks into a pizzeria and orders a pie with everything on it and asks it to be cut into six slices instead of the usual 12. When the pizza maker asks, “why six?” He replies,” Because I could never eat all 12.”

Ah pizza! Nothing like it when you’re really hungry, or even when you just want a bite of smoky flavors to go with that cold IPA that’s frothing in front of you. Fine pizza is like fine art; the simplistic end result is an illusion to the hours of raw work behind the preparation and execution.

It’s a mistake to think that working with wild dough, sometimes taking over three days to rise, and a real fire that blasts over 800 degrees is not a science to be practiced by professional chefs. It’s serious business. The baking style and special dough starters among some of the pizza chefs

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are competitive secrets; the flavors are endless… from smoked salmon with wild mushrooms to baby zucchini and sweet sausage to shrimp and grape tomatoes. You can have your pizza gluten free, completely vegan, or without cheese as a flatbread. Indeed, the pizza culture in Santa Barbara is alive and well. Here are a few of the better ones:

Bucatini If your travels take you to northern Italy, this is the way your pizza will taste. Hearty, robust flavors served bubbling hot. Among the favorite offerings is the Cinque Stagioni, house-made tomato sauce, mozzarella, mushrooms, artichokes, Italian ham, olives and sweet peppers. Every bite is a meal in itself! As an appetizer, you can’t go wrong with the Margherita. Fresh basil and zesty tomato sauce on a cracker thin crust. Delightful! (continued)

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Tiger Shrimp Pizza from Opal.

Photo by Ashley Renée.

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Aldo’s 42

food & home

Lucky Penny

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Photos by Ashley Renee

Shelly Vinson

Wine Cask/Intermezzo

Toma

Owners Tom and Vicki Dolan, along with executive Chef Nat Ely have a passion for great food, and pizza is part of that passion. They offer several on the menu including smoked salmon with lemon crème fresh, shaved onions, capers, chive and olive oil. The house favorite might be the Guanciale- ( un-smoked Italian bacon cut from the jowl of the pig ) with fresh burrata cheese, balsamic caramelized onions, extra virgin olive oil and topped with fresh local arugula and a soft egg. Chef Ely spends most of non-cooking time sourcing his ingredients from local vendors; a big reason why the flavors of this pizza are so bright, fresh and delicious!

! ! n w o D r e d w o h C again!!

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Lucky Penny

Santa Barbara’s brand new addition to the Funk Zone, Lucky Penny features a wood fire pizza oven with a peak temperature of over 1,000 degrees that gives all of its pizza offerings a truly artisan flavor with a unique smoky goodness. The Lucky Margherita is the house signature offering that features Di Stifano Burrata cheese, fresh heirloom tomato, basil and olive oil. The Ode to Dan Russo (the GM) features pork and fennel seed meatballs, roasted tomatoes, Calabrian chiile, smoked mozzarella and arugula. If you’re in the mood for pizza and beer, there is no better place.

Olio Pizzeria

At Olio Pizzeria, Elaine and Alberto Morello strive to emulate the neighborhood pizzerias found throughout Italy. Their pizzas are immaculately authentic.

When their customers began to request gluten-free pizzas, the Morellos responded with their usual attention to detail. “When you make pizza, flour flies everywhere,” Alberto says. “It lands on the ingredients.” So the toppings for these pizzas come from a separate room where flour is banned. The menu’s two gluten-free pizzas don’t skimp on taste: Parma (mozzarella, prosciutto, parmesan, and arugula) and Margherita (buffalo mozzarella, tomato sauce, parmesan, basil and olive oil). Note: any of Olio’s pizzas can be made with gluten-free crust; even the popular favorite, Umbra, made with Umbrian Black Truffels and all the flavors you might imagine!

Wine Cask/Intermezzo

If there’s no cheese, is it a pizza? That question occurs when biting into the flavorful Thai flatbread pizza served at the Wine Cask (lunch only) and sister restaurant Intermezzo. A mix of dressed chopped cabbage, carrot, red onion, and grilled chicken is heaped atop a crunchy oblong crust which has been generously slathered with peanut sauce. Another favorite is the Mission, featuring fig preserve, blue cheese, wild arugula and a 20-year old aged balsamic. It’s refreshing and filling, so who cares if it’s a pizza? Also unusual is Taco Truck, featuring carnitas, Cotija cheese, chilies and cilantro atop that same crust. Server Joaquin Esparza refers to it as “sort of an open-faced taco.” Enough with labels, it’s just delicious. w w w. f o o d – h o m e . c o m

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4:14:07 PM

Photo by Bill Boyd

Bucatini

Aldo’s

It’s two, two, two meals in one, to mangle an old ad slogan. Aldo’s BLT flatbread pizza is all warm, gooey yummy-ness below, and cool crisp salad-ness above. They don’t have a pizza oven, so the process starts with pan-searing flattened homemade cracker dough, which is covered with tomato sauce, heirloom tomatoes, mozzarella, and bits of salty pancetta, and put in a hot oven. Once done, it is topped with romaine lettuce tossed with homemade ranch dressing.

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food & home

The melding of flavors is pure magic. Owner Brad Sherman says “we’re not a pizza joint, but we’ve made it work.” This flatbread is doubly delicious.

Opal

Each day, Opal’s stone pizza oven burns through about nine logs of white oak, which has been sustainably gathered from Foxen Ranch. There are four house pizzas, such as the delectable Tiger Shrimp Pizza, featuring

pesto, baby spinach roasted red peppers, tomatoes, and freshly grated parmigiano reggiano and pecorino cheeses. Specials are decided “depending on our mood and the ingredients,” says manager Joseph Granado, and have included grilled filet, duck confit, and grilled veggies. A Chicken Marsala pizza has smoked mozzarella, portobello mushrooms and basil.

The tastes work beautifully together, even if they inspired one diner to quip, “It’s like Bollywood meets The Godfather!” w w w. f o o d – h o m e . c o m

C

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buYing Local is aLways in sEason

CM

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Visit Whole Foods Market Santa Barbara for all your holiday needs or shop online at

wholefoodsmarket.com/online-ordering

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THE HOME FRONT

65-inch UHD TV from Samsung

They’re here…

New ultra high-definition TVs raise the viewing bar again

J

ust when you thought watching TV was as good as it gets, they go ahead and make it bigger, better and a whole lot smarter.

Imagine watching this year’s Super Bowl on an 11-foot screen in your living room, the image so clear that you see every blade of grass; every bead of sweat…even read the program of a fan sitting in the front row. The only thing missing from actually being at the game will be the smell of hotdogs and popcorn, so you’ll just have to make your own. “This is the future, the Ultra High Definition (UHD) is the next generation of TV,” says Bill Janka, owner of Mission Audio and Video. “Ten years ago, on a 27- inch screen, the high definition was pretty good. But as the TVs got bigger, the image got softer. With UHD, even an 11-foot screen looks like a living image.”

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food & home

The new technology displays a picture featuring pixels that are much smaller than before and therefore far more abundant on the screen. This makes for a picture that is as true to life as possible by maximizing the contrast between light and dark. “The resolution is super high, way higher than existed even last year,” says Janka. “Home theater movies and sporting events will take on a whole new level of home entertainment.”

Janka also points out that UHDs will come with their own browser built in and will be “smart” enough to recognize lower definition content and convert it to UHD. “The Samsung models will feature a pop up camera on the top of the monitor that can send your SKYPE image in UHD. You can have a teleconference meeting that for all intents and purposes will

appear like a face to face meeting, and this might revolutionize the way we do a lot of business,” he said.

Most of the new models will be 55-inches and up, with a price range of $4,000 to $38,000 depending on size and options. Meanwhile, it might be time to invest in some new home theater furnishings and a food and beverage list that stands up to the new technology.

Showtime! –Roger James.

UHD is the new big thing in display technology, and it’s coming to a big screen living room near you. Check one out at Mission Audio and Video showroom, 1910 De La Vina Street in Santa Barbara. 805-682-7575. www. missionaudiovidio.com w w w. f o o d – h o m e . c o m

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UPGRADES

Home Technology: Current trends

By Bryan Henson, President Allen Associates Builders

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aintaining and operating a home can be challenging with our increasingly busy lives. This is an age of connectivity and convenience, but by and large our homes are technologically dated and far from smart. Fortunately, all of this is changing. Technology options that make your home smarter, more flexible, and easier to run have never been greater.

Homeowners want connectivity that is consistent with their work and entertainment lives. It’s possible now to completely control your home remotely from your smart phone or tablet, including everything from your security system to audio to shades, and even the heating and cooling system. Though we have the option now to control everything remotely, other, simpler yet very practical technologies can be applied as well. Here are some of my favorites.

more garage space but that either cannot or do not want to remodel. If your garage has 11’6 or more of headroom, then a car lift is a very inexpensive (retail $10,000 or less) way to maximize your available parking space. Lifts have been used for years in the auto repair business, but recently many lift companies have been designing them for residential use and are readily available in our area.

Car lifts

Furnishings

We have used car lifts multiple times over the past few years for clients who want a little

Lighting and shade controls

A convenient automation application is automating lighting controls and window shades.

Easily retrofitted to existing lighting, banks of switches can be combined in to one small automated switch with pre-programmed settings for day, evenings, nighttime, entertaining, or when you are away. Shades can also be programmed to automatically raise or close at different times of the day.

Most people don’t think of furniture as an industry evolving with technology, however I’ve

come across a few exciting companies recently with cutting edge developments. One of my favorites is Clei/Resource Furniture. Perfect for smaller spaces or spaces needing to serve multiple purposes, Clei’s folding furniture is easy to use, resourceful and beautiful. Another product we recently installed was from Hidden Vision that ads a new twist on wall mounted flat screen televisions. The mount is designed with hidden hardware that has a tv on one side and your favorite art piece on the other. When you want to use the television, you simply flip the art around and its ready to use.

If you can think of a home technology solution, then it’s probably already available and could be more affordable than you think.

Many options exist for both new homes as well as retrofit applications. —Bryan Henson Bryan Henson is President of Allen Associates Builders. www.dennisallenassociates.com 805884-8777.

The Murphy Bed from Clei Design. www.clei.it

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DESIGN

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The Grandest of Spaces The modern living room has been resurrected: Design Q & A with Mosaic Architects

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osaic Architects & Interiors is a boutique architecture and interior design firm with offices in Santa Barbara, San Francisco and Boulder, Colorado, that specializes in creating truly customized homes, estates, and interior design.

What is your general, personal philosophy of today’s living room?

Colorado living area situated to take advantage of the sweeping mountainous vista. Mosaic blurred the lines between indoor and outdoor with continuous materials at the ceiling, and glass walls.

Photo: Jim Bartsch

Our over-all approach to design is about infusing homes with a multi-sensory experience. We design spaces for our clients as if designing for ourselves. We take time incorporating elements of light, sound, the tactile. We let function lead form. We are interested in how the space will be used. We spend time learning about our clients… Their life and how they live is part of the plan… ensuring a new design meets their needs. It is an exhilarating and challenging process discovering personal styles and incorporating those into a way of living. The living room may be the most lived in room of a home… They should be welcoming, warm, and comfortable. They are large, busy gathering places where families and friends can congregate for food & home

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Small and friendly sitting area adjacent to the kitchen. Nestled in the hills woods, Mosaic incorporated appropriate materials and textures. Photo: Jim Bartsch

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DESIGN

Two story light filled sitting room is adjacent to a kitchen/dining area overlooking a beautiful garden.

Photo: Raul Garcia

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laughter, celebration, games and entertainment. One secret to planning a good common room is flexibility with a couple of important considerations; making the most of wonderful, clear natural light and being sympathetic to the architecture and landscape out the windows. Furniture and where you place lighting play a big role in deciding the diverse range of activities that may take place there. Fireplaces, like televisions bring a feeling of comfort into a room and we often building living rooms around the television or fireplaces, arranging things so that they can be enjoyed from all angles. This creates a space of total relaxation. The flame itself can become the pivotal point of the room, a pause between two areas. A room’s visual success is due to its perfectly balanced application of earthy textures against high-gloss finishes, and raw material against refined elements.

Of course, a living room is not finished until we’ve added art, flowers and our clients’ treasured collection of objects.

What about outdoor living areas?

We love the tendency towards fluid indoor / outdoor living. Having offices in both California and Colorado, perhaps we have a predisposition to enjoy spending time outside. A breezy outdoor space with a plein-air dining room nestled among the trees brings inspiration to the table, or homes where the living room is connected to the outdoors by telescoping doors that fold into deep pockets…

With sun pouring in through the high light windows over a free form living space, there’s something so comfortable about sitting in a room with nothing but a gentle breeze passing through. And with the bifold doors open at both ends of the living space, it’s hard to not feel relaxed in a room that offers views at both ends. Many of our projects have incorporated built-in outdoor kitchen components (grills, pizza ovens, sinks), as well as sweeping stone patios with furnished garden or poolside lounge areas.

What are your goals when thinking about kitchens and entertaining?

No matter where you start a party, it eventually ends up in the kitchen. It’s where the fire is, where food is made and drinks are mixed and it usually smells great. It has become much more than a place to cook, store and serve – it can be one of the more sociable places to be. We might enhance this by adding wrap around bar seating so guests can mingle with the cook. We can do a double island that separates the prep work from the entertaining and socializing… In terms of style, kitchens should be simple and consistent with the rest of the house.

Whether fully equipped with a chef ’s best or more moderately for a family vacation home, it should function well and fit visually with the rest of the house. The most successful combine elegance and efficiency. We are in the middle of a renovation in an historic home where entertaining is big part of our clients’ lives- we have incorporated and indoor/ outdoor fireplace in the adjacent living area, and w w w. f o o d – h o m e . c o m

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DESIGN

Warm den intentionally surfaced with solid materials for intimate gathering.

The use of soft and warm textures enhances this feeling.

Photo: Jim Bartsch 56

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a large island with wrap around seating… In our material selections, we pay homage to the historic nature of the house, exposing more of the original brick, while also looking at streamlining the forms, and bringing in some steel and glass.

How do you approach lighting design?

Our approach to lighting involves several layers.

We incorporate ambient or ‘fill’ light for a non focal, general illumination to help establish the mood or “ambience” of a space. The task layer is dedicated to the principal activities of a space. In rooms where reading, working or cooking predominate, the task lighting provides visual interest, as well serve activity taking place. The focal layer is also called ‘key’ light, it highlights displays or artwork in a room. Decorative lighting is added to attract the eye in order to establish or reinforce the design and architecture. To this end, decorative lighting may also provide ambient, task, or focal lighting in the process… In a house we did a couple years ago, we designed a built in display case for mineral and fossils in the living room. There were three low glare recessed pinhole accent lights that gracefully lit the rock collection. Light, in this sense, becomes a dimensional component.

One secret to planning a good common room is flexibility with a couple of important considerations; making the most of wonderful, clear natural light and being sympathetic to the architecture and landscape out the windows.

Decorating can bring a living space together, what are your thoughts?

No matter what the space, we bring in something interesting – a bit to trigger curiosity. This might include revitalizing existing pieces of treasured family furniture and giving them a new look.

Perhaps a statue or vessel in a niche in the wall… Or an unexpected, clever pairing of style and color. For example, we may start with a very monochromatic background then bring colors with soul – amber, red and violet like New York at night, or emeralds and fuchsias of an English garden. Warm colors for a cozy feel, even on a foggy day. We might give a restrained room a jolt with a surprising trim or patterned tile or fabric. We might use smoky wood flooring as our canvas in a kitchen and add layers of white on top, from countertops and cabinets to lighting and fixtures. We look for elements with star quality, which don’t have to be loud, but fundamental filling a space with good form and texture. Modern simplicity, harmony and formal grace.

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Note: During the interview process, their Boulder office suffered through the torrential rains of Colorado’s 100-year flood. Amidst flooding basements, mudslides, power outages and actual threats to life, Mosaic fulfilled their commitments by deadline. For this we are truly grateful. w w w. f o o d – h o m e . c o m

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DESIGN

ONE GREAT ROOM

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ack in the not-so-old days, the living room was a gathering place for adults to sit on plastic-covered furniture, drink white wine and discuss important adult things. Heaven forbid a child or a pet wander into the room, disturbing the perfectly vacuumed carpet or pressing a fingerprint onto a glass tabletop. This was where ceramic lamps were kept, along with expensive rugs, silk plants and heavy coffee table books. Ask most people what their childhood living room looked like, and chances are they won’t remember much.

In the last twenty years, design trends have shifted away from formal living rooms in favor of “great rooms,” which typically combine a living room, family room, study and kitchen, all in one open floor plan. Now Mom and Dad breeze in and out of food prep while helping with homework, watching the game, reading books and dressing dollies, all within the same bright, high-ceilinged room.

With such a broad audience and varied functions, great room décor is both beautiful and practical. It worries less about making a good impression and more about encouraging social interaction.

When designing: Architectural elements can naturally delineate

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distinct spaces. These vertical features could include floor-to-ceiling fireplaces, columns, wooden beams, partial walls, archways or large sofas and built-in bookcases. The result is a single open room with several defined living spaces, but with a continued line of sight.

Most great rooms are exceptionally large areas with high or vaulted ceilings. While this can be architecturally dramatic, all that extra vertical space can create a cold, almost institutionalized vibe. To warm up your great room, paint the ceiling or use wooden beamed ceilings; incorporate large windows for natural light and well place lamps and canned lighting for function and warmth.

When possible, try to incorporate your outdoor space. The use of large folding or pocket doors can bring the indoors and outdoors together. What you get is a great room for family gatherings and entertaining. Have fun! –Kim Carmel Great Room Design, featuring dining room, living room and island kitchen provides a space that is truly the heart of the home. Design and construction by Santa Barbara Design and Build. 805-453-0518.

Photo by Mehosh Dziadzio. w w w. f o o d – h o m e . c o m

An Employee-Owned Company

your trusted buildiNg advisor Design by Thompson Naylor Architects ,

Celebrating 30 years of building & remodeling homes in Santa Barbara & Montecito.

We bring elegance, quality & value to every project. estates

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For a Consultation, Call (805) 884-8777

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INTERIORS

Sofa by MK Design.

Photo by Bill Boyd.

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Indigo Interiors

Sofa, So Good

By Kim Carmel

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our worn-in chenille sectional may not strike you as sexy, but sofas ruffled conservative feathers when they first entered the scene in Europe in the late 1600’s. As with most things fashionable and provocative, France led the way in design of this chic new piece of furniture (the word “couch” comes from the French couché—to lie down— although sofas are thought to originate in Egyptian cultures around 2000 B.C.). Prior to this time, houseguests enjoyed polite conversation while standing or sitting on hard wooden chairs, benches or steamer trunks.

Constrictive clothing further encouraged stiff, upright carriage while one enjoyed a respectable visit with acquaintances over tea.

Entre the sofa: a curvy, voluptuous, upholstered seat for two (or more—gasp!). The wealthiest families were first to incorporate these lightly padded settees into

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their interior décor. As French craftsmen developed new tools for carving and upholstering, sofas became more accessible and affordable to the masses. Furniture builders throughout Europe followed the trend, refining and beautifying their own designs. Couches grew so popular that some families added them to almost every room in their homes, including bedrooms and bathrooms.

This adoption of comfortable, multi-person seating came with a general attitude shift toward relaxation and a more forgiving social code. Clothing styles became a little looser, laughter grew a bit louder and conversations started to linger. Three hundred years later here in America, we eat, sleep and lounge our beloved couches to tatters.

Couches come in a variety of dimensions, but are generally grouped according to size and function:

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Michael Kate Furnishings

Chair and a Half: Deeper and wider than an armchair but narrower than a loveseat. People seem to love or hate this piece of furniture because oaf its odd size (and even more cumbersome name).

Pros: Good for corners and small spaces, or rooms that might not typically have a couch in them (ie. bedrooms). Perfect for curling up with a blanket and a good book.

Loveseat: A small couch for two, originally built so pairs could sit facing one another. A loveseat in a bold color or bright pattern can inject just the right amount of energy into your design scheme without overwhelming.

Pros: Compact size, intimate seating, endless style options.

Chaise Longue (Lounge): An armchair with a single armrest and a lengthened seat to support extended legs. These fashionable sofas are no longer relegated to the days of corsets and fainting couches.

Pros: Stylish and slightly unusual, with versatile seating options.

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INTERIORS Sofa: When discussing couch sizes, this typically refers to a piece that’s roomy enough to seat three to four people. Sofas may come in compact “apartment-sized” or expansive “oversized” styles as well.

Pros: The Swiss Army knife of seating. Built for entertaining guests, relaxing in front of the TV or taking a nap.

Sectional: A large sofa made from several smaller pieces arranged together, often in an “L” or “U” shape. Sectionals generally take center stage in the room, and can seat several people at once.

Pros: It’s hard to find a couch that’s more comfortable than a sectional. Also, since they disassemble into smaller pieces, they can sometimes be rearranged for different occasions.

Photos by Kim Reierson

Choosing the right seating arrangement for your home can be intimidating. Since most sofas are available in a variety of styles (including

MK Design

Bijoux for every room…

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n many past-my-bedtime evenings, an adult friend of my parents used to chant to me when I was a child: “It’s time for you to go to bed, the softest thing is a pillow next to your head.” Yes, pillows are soft, but they can also be pretty.

Although ancient Egyptians and even the Chinese used wooden pillows, these days we are fortunate to have infinitely more comfortable choices. Pillows are not just for sleeping. Sure they make good props, but they are also one of the coolest decorative accessories that you can easily incorporate into your home décor.

Changing pillows can freshen the entire look in your living room, bedroom, guest room or children’s’ bedrooms as well as your mood. For winter, I add hand-woven Peruviw w w. f o o d – h o m e . c o m

an wool and velvet-trimmed pillows on my neutral couch to add warmth, comfort and a Latin accent to my living room. I am constantly changing my bedroom pillows to match my mood. Whites are an easy breezy choice for summer, but unexpected dove gray in summer makes a room cooler and has a classy look, with textured accent pillows tossed on like icing on a cake.

Go bold in fall and winter and do the unexpected: Mix it up with bright jewel colors like ruby, sapphire blue or emerald to chase away the winter blues. Throw pillows in styles ranging from bedecked, bejeweled and fringed to yummy cashmere or sensuous silk add variety and texture.

Whatever size or degree of plumpness you choose, new pillowcases or pillow with

new covers are an inexpensive and, more importantly, fun way to redecorate your home. The best part? They are lightweight and infinitely easier to change than a piece of furniture.—Leslie Westbrook

The pillows shown, from Raoul Textiles of Santa Barbara, are constructed with handprinted linens designed by Sally McQuillan and are printed locally on Belgian linen. The inserts are a 10/90 goose down or a blown fiber-fill. Along with home furnishings line of pillows, Raoul offers a collection of “Indoor and Outdoor” pillows as well. Raoul retail outlet located at 136 State Street 93101.

805-899-4946 (they do not sell pillows online) For our showroom listing, go to www. raoultextiles.com. Photos by Kim Reierson food & home

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INTERIORS inflatable, with built-in aquariums, made from old bathtubs or glow in the dark), it’s important to start the process by thinking about size and function. If you have children and pets, then you probably want to wait on the white silk chaise. If you’re a movie buff with a large flat screen, then an expansive sectional would be great for hosting screenings. If you live in a small space, an apartment-sized sofa and a chair and a half might fit perfectly.

Once you’ve fallen in love with a sofa or two, measure each piece and mark on the floor of your home with tape to see how the new furniture would fill the room. It’s hard to tell how a couch will look in your living room after viewing it in a wide-open furniture warehouse or a cozy boutique. Also measure doorways and hallways to be sure that you can physically get the couch into the room.

From here, the sky is the limit when it comes to design choices. Many furniture studios allow customers to choose their own fabrics and finishes from the start. Reupholstering is another good option for quality pieces that could use a facelift. If you’re still feeling lost, consult an interior designer for advice or look for inspiration online through design sites like www.houzz.com. Just be sure to find something you love. In the end, your sofa should be all about comfort, function, and of course, sex appeal.

Sources:

Santa Barbara Design Center. Provides custom sofa and chair design specific to your size, color and textile needs, all made in California. Normal turnaround for a custom design is four to six weeks. Showroom models are also available. 410 Olive Street. 805-9628555. www.santabarbaradc.com Indigo Interiors. Specializing in interior design, home furnishings and antiques. Custom made sofas, accessories and textiles are available. 1323 State Street. 805-962-6909. www.indigointeriors.com Michael Kate Modern and Contemporary Furniture. A style of furniture and grace based on the beauty of clean design, function and uncluttered comfort.132 Santa Barbara St. 805-963-1411. www. michaelkate.com

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SANTA BARBARA

design center Everyone needs a sofa At Santa Barbara Design Center, we feature custom sofas from MK Sofa Factory.

We manufacture all our sofas from frame to finish. All sofas are made to your desired specifications with the quickest turnaround time.

MK Sofa Factory aims to redefine style.

We have a reputation for our quality craftsmanship of custom sofas. Our sofas feature hardwood American Alder, durable fabrics all made by hand in California.

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UPGRADES

Stylishly French Oak flooring has that certain Je ne sais quoi

By Leslie A. Westbrook

I

f shoes say a lot about a man, then floors certainly say a lot about a house. It may be hard to get passionate about flooring, but it is the first thing a person notices upon entering a room and while forming their first impression of an interior.

Flooring can be one of the most important foundations of a house, not only practically speaking, but from a design point of view. And floors fashioned from French oak that boast an appealing patina make a room infinitely more interesting than standard, strip oak often seen in homes. (continued)

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“There are only a few places in the entire United States that carry flooring like this,” owner Romain Doussineau noted, adding that in addition to the high quality of the product, he is proud of his team of skilled workers and that he provides a lifetime guarantee on the installation work.

The collection includes the finest French white oak flooring that is manufactured in Belgium, where century-old, European aging techniques are applied. The custom premium wide oak boards feature a wire brush finish that accentuates the natural grain pattern of the wood.

French oak is distinguished for its fine tight grain compared to other oaks and its soft neutral white tone absorbs stains that are available in over 20 different custom tones. The wood can be antiqued or installed with a smooth, modern 68

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finish. From wide to long boards, whether solid or engineered, one cannot deny both the tactile and visual pleasure of something natural and hand-hewn like wood with an appealing patina.

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istorically, slate, or even dirt, was the flooring of earlier times. Royalty were the first to have wooden floors (think Versailles) – and only the very wealthy followed suit. The first wooden floors were hand-scraped and sanded, using real sand that was rubbed on the floors until they were smooth as stones. In American colonial times, wood was in abundance; so earthen floors were forgone for the warmth of wooden floors. But it was arduous task cutting and preparing old growth wood without modern tools.

The 200-250 year-old French oak sold at Reeds Floors & Interiors is milled from forests

using sustainable logging practices. The wood then is graded under the strictest guidelines.

With winter just around the corner, now is the perfect time to consider wooden flooring in grays, naturals, or other cozy tones to warm up a room for the holidays.

Just like the tannins that age fine wine in French oak, the tannins provide a nice, even color. Weathered grays create an especially attractive base for a room’s palette. A recent project completed by Reeds using this tone was a Carpinteria beach house, where the gray mimicked driftwood. For a 5,000 square foot, South of France style villa in Montecito, traditional large planks in a warm gray tone provided an authentic look.

Customers can rest assured that they will receive star treatment the moment they enter the showroom – whether it’s for flooring, or to w w w. f o o d – h o m e . c o m

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choose fabrics for interior or outdoor projects from the vast range of upholstery solutions for new furniture pieces or drapery. The showroom also has a wide selection of window treatments for the finishing touches.

“We are very proud of what do here – we work with large contractors, homeowners and designers with equal attention,” concluded Doussineau, “We have a talented and precision-driven team to help all of our customers through the process from selection and education to installation all the way to the finish line, which makes a huge difference.”

Few people have access to genuine French oak, but Reed Floors & Interiors, carries a unique, exclusive range of the wide plank and parquet flooring in a variety of finishes that have that “certain something” 3821 Santa Claus Lane, Carpinteria 805-684-7583. www. reedfloors.com w w w. f o o d – h o m e . c o m

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Back Yard Make Over Entertain and relax all year

By Lisa Cullen

Eliot Crowley

L

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ife is short, Break the Rules. Forgive quickly, kiss slowly, love truly, laugh uncontrollably and never regret anything that makes you smile.” Mark Twain Life is for living, Splurge on it! Is there a better way of expressing the joy of existence than luxuriating in your garden? I don’t think so. We reside in the perfect climate to enjoy our gardens year round so why not create spaces that entice you and your guests out of the house and into the fresh air. There are so many ways to do this. Certainly a terrace and arbor is a good starting point or perhaps you’d like to go all-out and build a kitchen complete with a sink, fridge, grill and the rest. You can go as casual as a patio area with tables and chairs or as formal as an airy room fully housed beneath a solid roof with open sides. Holiday entertaining among the trees and flowers is such fun.

Choosing from a myriad of designs, furnishings and features available can be a bit overwhelming. I suggest starting by listing out your ideal scene, and I do mean ideal. What would you do if you could have anything and everything you wanted? On this step get creative and allow your imagination to go unrestrained.

Dreaming is FREE, so why not dream big? Keep dreaming until you run out ideas (If you need help on this step, call me).

Now that you have your wish list, look at your available spaces.

It is true that the smaller the area the more inspired you need to be in terms of creating an outdoor wonderland. But even a very small yard can be turned into a fabulous “garden of wonder”.

If you have fairly expansive grounds you are limited only by your creativity; outdoor rooms with connecting pathways give you unlimited canvas for expression. This is even more effective when strolling the gardens becomes an exercise in discovery. Giving hints at what is in store without showing all you’ve got brings an element of surprise. (continued) food & home

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IN THE GARDEN Placing items in the garden that are more traditionally used inside the home such as couches, chandeliers, and poufy loungers make a space delightfully decadent.

If space is limited, you may want to consider creating a multi-purpose “room”. The easiest way to do this is with crushed stone and very large pots that can be moved about depending on the need of the moment. If you don’t like crushed stone, use flagstone, pavers or any hard surface you like, the concept is the same. Fill the pots with a variety of citrus, shade trees and color such as Ivy Geranium and Impatiens or get crazy with succulents and exotic plants. This

Picture a candle-lit table surrounded by lush plantings of trees, colorful flowers peaking out from the foliage, fragrance wafting on the soft evening breeze... area can then serve as a dining room when you move in tables and chairs, or a cozy living room complete with sofas and a large, comfortable love seat or it can become a place for sunbathing on your lounger. Add a fire-pit for chilly evenings, string lights across the top. Heck, move the furniture aside and you’ve got a dance floor!

Consider a meandering stream culminating in a koi pond, or if you’ve got the space, why not a swimming pool? A gazebo tucked into a cozy corner with hanging candelabra and antique tea set, a bubbling fountain, a lemon arbor (go see the one at Lotusland), a redwood cathedral converted into an enchanting secret garden are just a few suggestions to get you started.

Picture a candle-lit table surrounded by lush plantings of trees, colorful flowers peaking out from the foliage, fragrance wafting on the soft evening breeze, the distant musical sound of water from a courtyard fountain and most importantly, the laughter of family and friends enjoying an evening of delight.

Hopefully this helps inspire you to design your own outdoor retreat. Let your imagination run wild and I’ll meet you in the garden.

Fill your garden with joy, Lisa “You’ll see your castles in Spain Through your window pane Back in your own backyard You’ll find your happiness lies Right under your eyes Back in your own backyard” Sung by Billy Holiday composed by Billy Rose and Dave Dreyer Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris.

She can be reached at 805.969.3984 or www.montecitolandscape.com. Follow her blog at www.gardengossipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am.

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Santa Barbara’s Paving Stone People, Inc.

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

Always Built Green

Contact Doug & Lorna

805.884.9955 for a free estimate

www.pavingstonepeople.com

Lic.#938822

Professionally Connected If you plan to buy or sell a home in Santa Barbara, Don Ford is a local’s local. Born and raised in Santa Barbara and esteemed alum of SBHS, SBCC and UCSB, Don has over 25 years experience in local real estate.

Eight years in the NBA doesn’t hurt his professional connections either.

12/31/2013

(805) 689-7776 • don.ford@sothebyshomes.com w w w. f o o d – h o m e . c o m

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H E A LT H

Bye Bye Father Time

By Cynthia Grancourt

I

f you could safely, easily and inexpensively turn back the hands of time, would you do it? Well, one of the hottest new aesthetic procedures on the market is the LazerLift ™ and turning back Father Time is precisely what it does. Safely. Easily. Inexpensively. This cutting edge procedure is laser face and neck lift technology at it’s finest; a minimally invasive solution to aging that is as smooth and streamlined as a sleek, black Aston Martin.

Gone are the days of scalpels, stitches, scars and massive amounts of “down time”. The traditional facelift has gone the

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way of the dinosaur because, really, who wants to deal with the risk, high costs and long recovery, not to mention the bruising and swelling associated with that procedure? Especially when one can achieve a similar result with revolutionary laser technology.

Advanced laser technology is more powerful than ever, and has the capability to nip and tuck, no sutures required, no scars to bear. Wow! How far we’ve has come! The magic of this procedure is that it tightens and lifts the lower face, smooths wrinkles and restores the youthful curve to the neck. That means no more turkey neck! No more

jowls! No more sagging jawlines! Your sleek, smooth jawline is restored, with improvement of the wrinkles and fine lines. An added benefit is that LazerLift ™ will continue to lift and tighten skin, long after the procedure is over by stimulating the ongoing formation of collagen.

Dr. Kathleen Griffin, Medical Director of The G Spa notes, “LazerLift ™ is one of the most gratifying surgeries that I have learned to master since medical school. The results are phenomenal, beginning on day one and increasing over the course of a year. The fact that it is done with almost no pain during or

after only adds to the remarkable nature of this procedure.”

Going under the knife can be a daunting, risky and expensive venture, especially when you consider general aesthesia, hospital stays and extended recovery times. It’s really a no-brainer to choose the safety, ease and economics of laser technology in this brilliant and magnificent world of science that is ever changing and exponentially growing with rapid ascendancy.

Cynthia Grancourt is a Freelance Beauty Writer and Marketing Director of The G Spa, Santa Barbara w w w. f o o d – h o m e . c o m

Northwestern Mutual Permanent Life Insurance - the first step to a better feeling of financial well-being. It’s an asset that offers protection, along with cash value guaranteed to grow over time. That’s a foundation for life.

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

05-3026 © 2012 Northwestern Mutual is the marketing name for The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM) (life and disability insurance, annuities) and its subsidiaries. Northwestern Mutual Investment Services, LLC (NMIS) (securities), a subsidiary of NM, broker-dealer, registered investment adviser, and member of FINRA and SIPC. Robert G Dibley, Insurance Agent(s) of NM. Robert G Dibley, Registered Representative(s) of NMIS. Robert G Dibley, Representative(s) of Northwestern Mutual Wealth Management Company®, (NMWMC) Milwaukee, WI, (financial planning, investment management, trust services) subsidiary of NM, limited purpose federal savings bank. Representative(s) may also be an Investment Advisor Representative(s) of NMIS. A.M. Best Company A++(highest), 4/2012; Fitch Ratings AAA(highest), 6/2012; Moody’s Investor Service Aaa (highest), 10/2011; Standard & Poor’s AA+(second highest), 6/2012. Ratings are subject to change.

w w w. f o o d – h o m e . c o m

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Ashley Renee

DINING OUT

Photo by Michael Brown

2

1

Shelly Vinson

Photo by Bill Boyd

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FALL FAVORITES

1 The Shellfish House at the end of Stearns Wharf features local rock crab served with fresh coleslaw, seasoned and steamed for the perfect protein meal right out of the water. View doesn’t suck either. 2 Sake marinated Local Black Cod and New Zealand Mussels in a soy-ginger broth from Petit Valentien: The flavors are amazing, especially when paired with a local sparkling wine. 3 The Dream Burger from Stella Mare has been a house favorite for years. It features grass fed ground beef, caramelized onions, blue cheese, bacon and garlic remoulade. So good! 4 Stuffed Anaheim Chiles from Louie’s at the Upham. Served at lunch only, this menu favorite is fresh and light, enjoy on the veranda with a crust of bread and a dry local Sauvignon Blanc.

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Carpinteria Garden Market. Offering very tasty sandwiches, salads, smoothies and casual fare. Open Monday–Sunday 10am3pm. [L] $ (BW) 3811 Santa Claus Lane (805) 7455505 Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list. (LD) $$ (FB). Reservations are suggested. 686 Linden Ave. 805-684-6666.

Montecito CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting in the village of Montecito. Happy Hour 4-6, Weekend Brunch from 8am. [BLD] $$, (FB) 1212 Coast Village Road, 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 $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. (Cafe Stella is located at 3302 McCaw Ave, on upper State Street in Santa Barbara. www. stellamares.com) The Stonehouse. Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Open for dinner from 6-10 p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 5651700.

The Montecito Café. Eclectic menu with great service.

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

Santa Barbara Aldo’s Italian Ristorante. Since 1986. Experience lunch in the sun or dine by candle light in their enchanting courtyard. Friendly servers deliver fresh Italian specialties and creative dishes with a California flair. [LD] $,B&W. 1031 State St., 963-6687.www.sbaldos.com.

Arlington Tavern offers the best of both worlds, an elevated dining experience and a relaxed bar atmosphere. Chef, Ron True creates his own version of contemporary American cuisine using only the best local ingredients he can get his hands on. Local Black Cod, Fried Chicken, House Smoked and Grilled New York Strip Steak are just some of the items you can find on the dinner menu and the locally grown and grass fed ground beef from Rancho San Julian Ranch makes the Tavern Burger something to keep coming back for. Each item on the menu has been carefully thought through to compliment and pair with a selection of either beer or wine chosen by Partner, Diego Barbieri. Open daily for dinner 5pm – late night, happy hour 4pm-7pm. Private dining available. 21 W. Victoria Street. 805.770.2626

Voted best steakhouse in SB four years running!

Dinner from 5pm Daily

Lunch from 11:30am to 3:00pm

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

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

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

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

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DINING OUT

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

“Where locals are celebrities.”

Italian & Mediterranean Cuisine Steaks • Seafood • Chops Late Lunch - Light Dinner until 4:30 Daily Chalkboard Specials Open Air Bar Near theatres and shops Plenty of parking in back

SUSHI

on site

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

• Corporate Events • Weddings • Graduation • Parties

For all the details:

(805) 708-7127

www.sushionsite.com 78

food & home

Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. Blue Agave was voted by locals repeatedly the Most Romantic Restaurant in Santa Barbara. [BrD] $$ (FB)20 E. Cota St., 805-899-4694 Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse.

Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/boathouse Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999). Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available yearround on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160.

Ca’ Dario. Fine Italian dining with extensive Italian wine list. Excellent seafood and authentic cuisine.

[LD] $$, (B&W) 37 E. Victoria, 884-9419.

Cajun Kitchen. Serving some of the best Cajun specialty breakfasts in town for over 20 years. [BL] $, (BW) 1924 De La Vina, Santa Barbara 687-8062; 6831 A. Hollister Ave, Goleta 571-1517; 901 Chapala St., 965-1004; 865 Linden, Carpinteria 684-6010.

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

Chuck’s Waterfront Grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront Grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime Grade Top Sirloin Steaks. “Chuck’s Style” Fresh Alaskan Halibut, Garlic Grilled Day Boat-Caught King Prawns , Grilled Sea Scallops, King Crab Legs, and Australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Cielito. Beautifully appointed interiors, expansive heated patio, private dining areas and a full bar accent a thoroughly authentic Mexican culinary experience. Located in the heart La Arcada, downtown. 1114 State St. 805-225-4488 Cold Spring Tavern. 100 years of tradition with true American cuisine only 15 minutes from Santa Barbara. Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées.

Full bar & weekend breakfast. [LD] $$, (FB) 5995

Stagecoach Road, 967-0066 Downey’s. Chef John Downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara County selections. Dinner served Tuesday through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 9665006, 1305 State St., www.downeyssb.com Endless Summer Bar-Cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the Endless Summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Enterprise Fish Co. A variety of shellfish hors d’oeuvres is served at the oyster bar, and the dining room offers a selection of fresh seafood grilled over mesquite, including catch-of-the-day specials. Full liquor bar. [LD] $$, (FB) 225 State St 962.3313, www.enterprisefishco.com.

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

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

Steak, seafood, sandwiches and salads served in a family atmosphere. Excellent wine list and full bar.

Banquet facilites available. Open daily for lunch and dinner. [LD] $, (FB) 3313-B State Street, 687-2800.

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings.

Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB).

512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900 Hollister Brewing Company. Featuring hand crafted beers made on premise, an innovative, fresh menu with appetizers, pizzas, burgers, paninis, and salads. Open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr. Goleta, 805-968-2810, Hollisterbrewco.com

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

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DINING OUT Julienne. A progressive American restaurant serving fresh seasonal food. Serving Dinner Wednesday– Sunday 5pm to 10pm. Reservations Accepted.

[D] $$ (BW) 138 E. Canon Perdido Street 805845-6488 Longboard’s Grill. Upstairs from the Harbor Restaurant is an active, noisy bar & grill with a big TV, a surfer’s attitude and 360-degree views of the city & water.

[LD] $$, (FB) 210 Stearns Wharf, 963-3311.

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

963-7003.

Meun Fan Thai Cafe. Traditional Thai cuisine home cooked to perfection. Great take out and dine in on the Mesa next to Lazy acres. (LD) Open daily from 11:30. 1819 Cliff Dr. 805-882-9244.

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

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

Olio e Limone Ristorante. (“Oil and Lemon” in Italian) and Olio PizzeriaHusband-wife team Alberto and Elaine Morello rely on the integrity of their ingredients and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated Italian cuisine served in an inviting atmosphere with European hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar,

which represents their 250-plus selection awardwinning wine list. Private Dining in the Cucina Room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at Olio Pizzeria, with private dining for up to 22 guests in the Terrazza Room and up to 32 guests in the Taverna Room.

Olio pizzeria is open daily from 11:30am – close, including Sunday Lunch. For a look at the current menus go to www.oliopizzeria.com [LD] $$, (FB) 17 West Victoria Street, 805-899-2699.

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

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

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

Paradise Cafe. Santa Barbara’s favorite dining patio.

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

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

[BLD] $$ (B&W), 516 State Street 805-962-1455, www.pierrelafond.com Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), 3315 State St Santa Barbara, 805-569-2400, and in Arlington Plaza. www.renaudsbakery.com.

Roy. Voted best late night dining spot in town. Bistro style Americana cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Menu changes with the seasons and features Farmers Market produce. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West Carrillo, 966-5636.

Saigon In and Out Vietnamese Restaurant. Serves the finest Vietnamese specialties at reasonable prices. [LD] $, 1230 State St. Unit A, 805-966-0909 or in 5-Points Shopping Center.

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

S.B Shellfish Company. Established in 1979 as a buying station for local Santa Barbara shellfish and a place to sell crab, this casual spot has become

DINNER Thursday Friday Saturday

full bar

Seatings from 5:30PM Reservations strongly recommended

11 Serving Breakfast & Lunch, Tuesday–Sunday 8am–2pm

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West Victoria #10

805-770-2143

scarlettbegonia.net

www.luckys-steakhouse.com food & home

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Casual or Professional...

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Montecito 1024 B Coast Village Rd.

967-1555

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

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food & home

Santa Ynez Valley Hitching Post. Outstanding steaks, ribs and chicken, smoked duck breast, ostrich and outstanding pastries; along with what the L.A. Times has called the “best” French Fries in Southern California. Open daily except major holidays. [D] $$ (FB). 406 E. Highway 246, Buelton 805-688-0676 Restaurant Marcella. At Fess Parker’s Wine Country Inn, Chef Ron Stewart’s dedication to using the finest and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless.

2860 Grand Ave., Los Olivos, (805) 688-7788 Willows at the Chumash Casino. Featuring a distinctive menu of prime steaks and seafood served in an elegantly appointed setting. [D] $$$ (FB). 3400 E. Highway 246, Santa Ynez, 805-686-0855.

F&H

Off Any Dress or Coat

LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON per customer per month. Not valid with other offers Expires 12/31/2013 • Present coupon when dropping off garments

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a favorite destination for fresh seafood and views of the harbor and local mountains. [LD] $$ (B&W) 230 Stearns Wharf, 966-6676 Scarlett Begonia. 11 W. Victoria St. #10 $$ Preparing modern american food with local, organic, sustainable ingredients. Everything is scratch made, breads, pastries, even ketchup! Dog friendly patio seating. Serving Breakfast (all day) and lunch Wednesday-Sunday 8am-3pm, 805-7702143 all major credit cards accepted.

Seagrass Restaurant. Seagrass Restaurant is Santa Barbara first modern fine dining seafood restaurant. Fresh Pacific Fish is their focus, along with Local Spiny Lobster, giant sea scallops, clams and prawns. They also offer a fantastic steak, a roasted half-chicken and a braised dish, such as lamb shanks. The wine list features whites from around the world that pair well with coastal cuisine as well as a large selection of Santa Barbara pinot noir. [D] $$$ (B&W), 30 E. Ortega St. (805) 963–1012, www.seagrassrestaurant.com.

Sojourner Cafe. Since 1978 serving up a variety of creative, internationally influenced vegetarian, chicken and seafood specials. [LD] $, (B&W) 134 E Canon Perdido, 965.7922.

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

Toma Restaurant and Bar. 324 W. Cabrillo Blvd, 805-9620777. Just a stone’s throw from the harbor, perfect for date night or groups. Extensive local wine list, full bar and sesonal farmer’s market menu. Serving California- Italian cuisine nightly from 5:00 p.m. to 10:00 p.m. $$.

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

Via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 5696522.

Zen Yai. Experience a new era of Thai cuisine, blending traditional dishes with a California nouveau flair. [LD] $$, (B&W) 425 State Street, 957-1193.

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Toma Restaurant and Bar 324 W. Cabrillo Blvd 805-962-0777 Serving California-Italian cuisine nightly from 5:00 p.m. to 10:00 p.m

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

Traditional Italian Flavors

Sunday 5:00-10:00

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

n

3343 State Street (Next to San Roque Post Office)

(805) 569-6522 w w w. f o o d – h o m e . c o m

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bouchon santa barbara

Private Dining in the

Cork Room

for up to 20 people

Venues & Private Dining Condor Cruises Party and dinner cruises aboard the Condor Express— a high speed catamaran that is perfect for corporate events, family outings, wedding, or fund raisers— either on the coast or at the islands. The vessel is certified for up to 149 passengers, but is also perfect for smaller groups that want the amenities that only a vessel this size can provide. SEA Landing, 301 Cabrillo Blvd., Santa Barbara (805) 882-0088, condorcruises.com Cork Room at Bouchon The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria St., 805-703-1160, bouchonsantabarbara.com

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

E E R F DELIVERY

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Cucina Room at Olio e Limone The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusivity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805-899-2699, olioelimone.com Events by Stella Mare’s Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typifying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-

scale events. 3302 McCaw Avenue, Santa Barbara, (805) 969-3415, stellamares.com Louie’s at the Upham Hotel Louie’s features two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest available produce and local wines. The setting is inside the historic Upham Hotel which offers state of the art audio visual equipment for all levels of social and corporate presentations.

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

Opal Restaurant and Bar Opal Restaurant and Bar can accommodate in-house parties from 10-120, and we have extensive experience in serving corporate functions, birthdays, wedding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts. Whether it is an on-site banquet or off-site catering, our highly effective system of service enables us to handle all events from the most casual birthday bash to the most exacting and formal affair, with a smooth and flawless style that anticipates every situation and creates a great experience for you and your guests. 1325 State Street, Santa Barbara, (805) 966-9676, opalrestaurantandbar.com Roosterfish Room at Seagrass The Roosterfish Room is designed to provide a memorable private restaurant experience. Comfortably accommodating up to 22 guests this room offers it’s own private heating, air conditioning and music controls, providing guests with the ultimate in comfort. A streamlined version of the Seagrass dinner menu is exceptional, and gives a restaurant-quality experience in a private environment. 30 East Ortega St., 805-963-1012, www. seagrassrestaurant.com

Catering Pure Joy Catering, Inc. Pure Joy offers full service catering for the Santa Barbara Tri-County Areas. Flawless event planning, friendly service and unbelievably delicious handmade fare— Pure Joy will bring your vision to life. 111 East Haley Street, Santa Barbara, (805) 963-5766, purejoycatering.com

, it out of the office If you can’t make(*10 sandwich minimum) we’ll come to you!

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

Great Deli!

126 E. Canon Perdido St. (805) 965-1015 420 S. Fairview Ave, Goleta 964-4585 Open Mon–Fri, 11 to 3 82

food & home

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

CoAsTAl CuIsINE w w w. f o o d – h o m e . c o m

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

Lunch • Dinner • Private Parties • 113 Harbor Way Reservations (805) 564-1200 • chuckswaterfrontgrill.com