Food & Home Magazine - Fall 2016

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Al fresco!

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PLUS BURGERS, BURGERS, BURGERS! 23 TOP LOCAL CHOICES LOS OLIVOS AVA CHOCOLATS DU CALIBRESSAN SB DESIGN DISTRICT WINEMAKER RYAN CARR DINING GUIDE AND MORE!

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O N T H E COV E R

BURGERS!

Al Fresco! The casual elegance of backyard dining . . . . . . . . . . . . . . . . . . . . . . . . 58

23 great local choices . . . . . . . . . . . . . . . . . . . . . . 36

D E PA R T M E N T S Firsts: Calibressan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Baja in paradise . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Stella Mare’s Roth Ironside . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Convivo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Downtown Dish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Los Olivos AVA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Wine Profile: Ryan Carr . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24 Home Cooking: Soups on! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28 Builder Notes The time is now . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Santa Barbara’s Design District . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Home Design: One Singular Space . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Dining Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

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

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

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S I N C E 198 2

Publisher & President

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

Philip Kirkwood phil@food-home.com

—FOOD AND WINE MAGAZINE

Contributors

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

EXAMPLES FROM OUR DAILY CHANGING MENU

Seared Ahi

with Fresh Mango-Cucumber Salsa

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

Mary’s Farm Duck

with Cabernet Sauce, Baby Turnips, Scallions & Exotic Grains

Natural Angus Filet Mignon with Wild Mushrooms & Celeriac

2013 28 POINTS FOOD 27 POINTS SERVICE

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

1311 State Street 805.962.1311 6920 Marketplace Dr, Goleta 805.770.5388 janerestaurantsb.com Open Mon–Sat 11:30 - 2:30 Lunch & 5:30–10:00 Dinner (closed Sunday) 10

FOOD & HOME

Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 2016. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. w w w. f o o d – h o m e . c o m

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FOOD & HOME

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FIRSTS

The Sweet Life The magical chocolates of Calibressan

Joshua Curry

I

t is perhaps improbable that a farm boy from the Burgundy region of France should meet the love of his life in Newport Beach and retire as a renowned chocolatier in Santa Barbara, but such is the sweet life of Jean-Michel Carre and his wife, Jill.

Sitting down with articulate Jill and jovial Jean-Michel, who was in his chef whites, I am immediately struck by what a team they are. This is confirmed rather shortly when Jill tells me that they were married three times! Consecutively, I am assured, to accommodate family that stretched from California to France. Together they have worked to establish two thriving chocolate boutiques in Carpinteria and downtown Santa Barbara.

At age 14, Jean-Michel already knew that food was his calling and enrolled in culinary school in Poligny. He worked his way upward in kitchens all over the world, from Switzerland to

London, until he at last won the title of Chef. His culinary travels led him to California, where he cooked for Le Saint Tropez restaurant in Newport Beach. It was there that an elegant, moonlighting bartender caught his eye. Four months later, he and Jill were married, and began a collaboration that has wielded delicious results.

Jean Michel “always had a passion for chocolate,” and after 35 years in the restaurant business, he began to dream of making chocolate as a second career. Or as Jill says, “Chocolate is retirement for us.” Jean-Michel went back to school, attending Ecole LeNôtre and Ecole National Supérieure de la Patisserie.

Even before they moved back to California to start their chocolate boutique, they already had their signature chocolate in mind: the bisous, a pair of alluring lips with effervescent tangerine liquor (continued)

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FOOD & HOME

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FIRSTS

Joshua Curry

mixed into ganache, draped in white chocolate, and painted bright red.

When I ask what inspired this exquisite confection, Jean-Michel smiles at his wife, who is wearing a glorious shade of red lipstick.

Creativity is a theme running through the 37 chocolates they offer, including a chocolate fish filled with peanut-butter ganache, a unique cardamom and sea salt ganache, and the irresistible balsamic vinegar caramel in a chocolate shell. “He’s always playing and trying new things,” Jill says, and credits her husband’s years as a chef for his ability to layer flavors within a chocolate. A case in point is the curry coconut truffle, inspired by a savory sauce that Jean-Michel used to make in his restaurant. At first bite, you detect sweet coconut, after that sublimely smooth ganache, and finally the subtle but persistent hint of curry.

Unexpected ingredients expertly blended seem to be the calling card of Calibressan. When I ask which chocolate they’ve made that was most daring, I hear of a chocolate that incorporated Epoisses, a funky, rich cheese from Burgundy. As they describe the idea of a glass of wine, rich chocolate, and a pop of cheese, I am certain I would try it. In fact, I am certain I would try any chocolate from Calibressan, including the exotic ganache infused with lotus stamens or the fleur-de-lis scented with Geranium extract.

Getting down to the basics of chocolate, I soon discover it is the blending of chocolate that distinguishes one chocolatier from another.

Jean-Michel works with 14 kinds of chocolate from all over the world, from Africa to Hawaii. Once the raw product is in his kitchen, JeanMichel, like a coffee roaster or a winemaker, creates blends of chocolate for a given flavor he has in mind. I didn’t pry as to what those blends might be, as tasting them is proof enough that a master is at work.

I savored a smooth, rich, mood-altering Buddha chocolate filled with a velvety caramel, and delved into more esoteric territory, asking the couple if chocolate is, indeed, magic. Jill was quick to reply, “It is magic!

Because people see these beautiful pieces of art and then when they try them, their eyes light up. This is magic!” Her face brightens as she describes the way people’s mood visibly shifts for the better when they come into the shop and taste the chocolate. Or as Jean-Michel says, he hopes you will leave his shop, “happy and delighted.”

As for future plans, although Jean-Michel and Jill anticipate their mail-order business may expand ever greater, they are quite content serving you their exquisite chocolates in their two shops. Their Santa Barbara store is now serving rich European-style hot chocolate, gelato, and of course chocolates! –By Angela Borda

Chocolats du CaliBressan, 1100 State St, Santa Barbara, 805- 568-1313.

4193 Carpinteria Avenue, Suite #4, Carpinteria.

Baja in paradise

O Joshua Curry

wners Steve and Lesa Marsh describe their Shoreline Café as an American styled restaurant with a flair for the Baja. The menu is indeed an inspiration that comes from the many surf trips they’ve taken to the Baja region, including the ever-popular fish tacos. “I take delivery of fresh fish every day,” says Steve. “We use fresh Atlantic cod for the fish tacos and top it off with our house-made mayonnaise-based tomatillo sauce, which I also make fresh daily.” Add a cold beer and a panoramic view of the Pacific Ocean and you have what locals refer to as a must-do when entertaining out-of-town family or friends. The café is also open for breakfast daily and has one of the best happy hour deals on the waterfront, featuring well drinks, buckets of beer and small-bite menus for under $5. --RB For more info check out: www.shorelinebeachcafe.com

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JOIN US ON OUR NEW PATIO!

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

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photos: Kevin Steele / kevsteele.com

now open in westlake village!

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Photo by Bill Boyd

CHEF PROFILE

Stella Mare’s Chef Roth Ironside His cooking techniques are his own, wrapped around a bit of traditional French wine country fare Q & A By Raymond Bloom

W

hat was your hometown and how did you get to Santa Barbara?

I grew up in Victorville, California and would come visit family in Santa Barbara as a kid every summer and knew I would eventually move here. When I got the chance I did not hesitate to move to this beautiful city.

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How did you get into the Chef/restaurant profession?

Started as a dishwasher in a hotel in Las Vegas while attending culinary school and worked for several different restaurants and hotels, with cuisine from American, Southwest, Mexican, California farm-to-table and French cui-

sine. After moving from Vegas, I headed down to San Diego to cook for the Estancia La Jolla hotel and spa where I developed many skills from the pantry to banquets and eventually hot line; I eventually moved to Santa Barbara and worked with Chef Pink at square one for a little while until I was hired on at Stella Mares as Sous Chef and was promoted to Executive Chef. Stella Mare’s has been my home for the past five years.

What is your philosophy on life and food?

Every day ingredients are different just like life; a plum could be sweet and a plum could be tart, a day could be good, a day could be bad but if you put a little ...sauce on it, it’s all good.

Where in SB to you eat when you go out?

I go to Harry’s for their CEO martini and a wedge salad, Le Café Stella for mussels and the Ysidro martini, and Milk and Honey and Alcazar for their creativity of both food and drink.

Do you cook much at home? If so, what do you like to make?

I do not cook very much but when I do, the smoker is on or the grill is lit up. Recently, I have been trying different cuts of meat in the smoker for long periods of time such as brisket, tri tip, pork butt, pork shoulder, whole turkeys.

What is your favorite food memory growing up?

Flipping/spilling omelets in my mom and dad’s kitchen.

What are some of the celebrities you’ve cooked for?

I cannot disclose the names of the many celebrities we cater for at Stella Mares due to privacy concerns, but I have previously cooked for Julia Roberts, Topher Grace, Tori Spelling to name a few.

What cooking advice can you give to the weekend cooks at home?

Season your food, and there is no substitute for butter…use lots of it!

What do you like best about being a chef and living in Santa Barbara?

I love the accessibility and abundance of local, organic and sustainable foods. w w w. f o o d – h o m e . c o m

Locally owned since 1980

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

FIRSTS

Downtown Dish

I

Convivo opens on Cabrillo Blvd. by

Leslie A. Westbrook

T

here’s plenty to crow about Convivo on the ground floor of the newly reimagined Santa Barbara Inn. The food is terrific and the staff is stellar. The outdoor patio with flickering lanterns in the evening, lovely stonework and a view across Cabrillo Boulevard to the sea beckons. The indoor dining room (which we suspect will gain more popularity if we ever get rain) is handsome with a high vaulted ceiling, sea urchin inspired chandelier, open kitchen and handsome bar, where craft cocktails – like the tasty and pretty La Paloma, are prepared.

Convivo opened this summer and has become swiftly popular with locals (we ran into two tables of friends) as well as tourists for it’s “nomad Italian” cuisine with Middle Eastern leanings.

Shared starters from the “earth and sea” list, a fabulous Santa Barbara sea urchin, avocado, toast and za’atar and the Polpette, lamb meatballs, shishito peppers, chickpea passato, were quickly consumed and got big “thumbs up”. My dining companion flipped for the octopus with pork belly, frisee and soft cooked egg, a bit much for me.

Our terrific server Ally (there is much to be said for restaurants feeding their staff) recommended the delicious garlicky/anchovy Baugna Cauda dressed bella fiore radicchio and grilled Romano beans salad which paired perfectly with Bianco Unico, 2014 Palmina recommended by manager Larry Nobles (formerly at the San Ysidro Ranch and Stella Mare) who has put together a great wine list featuring many Santa Barbara favs.

Don’t miss the splendid and plentiful mixed grill of seafood bursting with a bounty of treasures of the sea and a tasty green sauce. Pastas too are top notch: the “Gnudi” a deconstructed pesto drenched ravioli with thinly sliced summer squash looked like Brussels sprouts and seemed like gnocchi to this eater. Word on the street is that the wood burning pizzas are popular with local chefs (fig or fennel sausage anyone?) as well as the spit-roasted chicken—don’t neglect ordering the focaccia. A glass of the full-bodied 2014 Syrah from Halter Ranch, Paso Robles, with butterscotch overtones, paired nicely with the pasta and seafood. We squeezed in dessert, but brought leftovers home.

A great big bravo and welcome to Santa Barbara to chef Peter McNee. For this diner, the only disappointment was the “energetic” music – cuisine this good deserves a softer backdrop. But then I’m a jazz and classical fan.

Still, this chick will be back. — Leslie A. Westbrook

t’s a fall Friday night, and I’m grabbing my affable food buddy for an epic food crawl at Santa Barbara Public Market. Every seat is spoken for at the Garden, a modern beer garden with long tables, friendly bar keeps, and 41 kinds of the best food on the planet: beer! I go with the four for $12 beer flight, picking from ales, pilsners, IPAs, wheat beer, stouts, Lambic, ciders, and saisons. Tasting and testing, we savor Elysian Space Dust, an IPA that smells floral and fruity but quickly delves into a strong, almost bitter sip. Then a local saison, the M Special, which gives a light and hoppy flavor. Perhaps the most dramatic is the Enegren Valkyrie alt bier, a deep amber that is smooth, with a bitter twist, and very, very drinkable.

Our next stop is Corazon Cocina, a few steps away.

My brother, a fish fanatic, tells me the tacos are on point. The crowd clearly agrees, and I sit down to a bowl of rich, luxurious queso fundido, or melted Oaxaca and jack cheese, cooked with mushrooms, caramelized onions, and a slightly spicy poblano sauce.

Folded into a flour tortilla, this is the ultimate comfort food. Then it’s on to La Corriente taco: meaty shrimp, Oaxaca cheese, pico de gallo, and a mayo & lime crema, wrapped in a soft, yet substantial homemade corn tortilla. It is a taco fit for the gods, I do not jest.

Sitting back in our chairs, contemplating the limits of the human stomach, a lesser foodie might call it a night. But I can see the counter of Enjoy Cupcakes, and I’m lured in by the cutest mini cupcakes I’ve ever seen, happily laced with liquor. My absolute best bite is a chocolate cupcake topped with deliriously soft frosting, a blackberry, and a drizzle of Syrah syrup. But do not pass up the photogenic blond cupcake with pink frosting that mixes rosemary and chardonnay…an unusual combination that will leave you thinking about it long after you’ve licked the crumbs off your lips!

So ends the most epic food crawl of my foodie career. Conclusion? The Public Market is thriving with talented chefs, great servers, and a whole lot of happy eaters. I recommend it highly. — Silver Webb Santa Barbara Public Market, 38 West Victoria (at Chapala), 805-770-7702

Convivo, at the Santa Barbara Inn, 901 Cabrillo Blvd. at Milpas Street, phone: (805) 8456789 www.convivorestaurant.com 20

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CALIFORNIA

Louie’s is a hidden gem

BISTRO

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

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

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

Banquets

Local Wines by the Glass

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

1404 De La Vina Street (at the Upham Hotel)

26 Decor 21 Service 25 Cost $47 Food

Wine & Beer

Casual Dress

(805) 963-7003

Visa, MC, Amex Accepted

www.louiessb.com

Mehosh Dziadzio

FIRSTS

Winemaker Fred Brander

Los Olivos AVA

The latest addition to the Santa Barbara County wine culture

By Bennett George

E

arlier this year, almost 200 winemakers, wine lovers, and neighbors crowded into the spacious courtyard of the Brander Vineyard in Santa Ynez. Fred Brander, the owner and winemaker, was jubilant, as wine from Cabernet Sauvignon, Sauvignon Blanc, and other Bordeaux and Rhône grape varieties grown in the area was poured and the attendees celebrated. After ten years of working to prove that wine made in these bucolic California hills is unique in the world, Brander had achieved success. In March, the Los Olivos District was granted status as an American Viticultural Area, the coveted AVA designation awarded by the U.S. Department of the Treasury.

“Our vineyards are situated in the best part of the Santa Ynez Valley,” Brander declared.

“It’s the true geographic and historic heart of the region, it’s where the area settlers built their homes and where the roots of the region’s agriculture began.”

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The AVA name comes from the original Rancho Los Olivos, located along the banks of the Alamo Pintado Creek, between Ballard and Los Olivos. Beginning in the 1880s, expansive olive groves were the region’s leading crop. It would be another 100 years before grapes took root and eventually gave the area its primary agricultural identity. Now the government has recognized the importance of wine grown, and made in this 22,820-acre area.

Fred began the quest for the appellation after seeing grape-growing regions such as the Santa Rita Hills, Ballard Canyon, and Happy Canyon of Santa Barbara attain AVA status.

“I’d been growing grapes in the Los Olivos area for almost 30 years. At that time and it was clear that we had similar unique conditions here that merited our own AVA,” he said.

After several years of research, Brander and other vintners submitted a petition in 2013.

“With overwhelming support from the local

community and with favorable letters from a number of Master Sommeliers and Masters of Wine, the Los Olivos District AVA became official.”

Having an AVA gives the area an identity separate from the Santa Ynez Valley AVA, which the vintners had previously used. Karen Steinwachs, the winemaker at Buttonwood Farm Winery & Vineyard in Solvang, agrees that the wines produced in the Los Olivos AVA are distinct.

“The climate, soil, and the way the hillsides are laid out “…make this an ideal place to grown our Bordeaux varieties. Cabernet Sauvignon, Cabernet Franc, Merlot and Sauvignon Blanc really thrive in this environment. Many of the heritage vineyards in the District were planted to these decades ago, and which we continue to focus on today.”she said. “Although Santa Barbara County may be best known for Pinot Noir—thanks, Sideways—Cabernet Sauvignon, Cabernet Franc, Merlot, and Sauw w w. f o o d – h o m e . c o m

vignon Blanc really thrive in this environment, and that’s what the Los Olivos vintners are focusing on.”

The The Los Olivos AVA appellation’s moderate Mediterranean climate also agrees with Rhône-variety grapes such as Syrah, Grenache, Mourvedre, not to mention Italian varieties such as Sangiovese and Barbera, and Spanish varieties including Tempranillo and Albariño. All of them are being cultivated in the Los Olivos AVA and are garnering acclaim among winemakers and wine lovers for the consistency of quality the area is known for.

“We are close enough to the ocean to get a cooling breeze every night, but we’re also just far enough away from the coast so that heat can build up over the course of the day,” Brander said. This daily change between daytime and nighttime temperature, known as diurnal shift, combined with the area’s relative flatness and even soils, provides ideal grape-growing conditions. And, now it’s official, those conditions produce wine that is unlike any in the world.

Visiting the New Los Olivos AVA The Los Olivos District AVA contains 12 wineries and 47 vineyards, plus the towns of Solvang, Los Olivos, Ballard, and Santa Ynez, making it one of the most popular wine-growing regions in the state. The town of Los Olivos alone has more than 25 tasting rooms, making it possible for travelers to sample a broad range of wines during a single short walk. Those wanting a deeper experience can visit wineries with tasting rooms on their own property. The following locations give visitors an opportunity to enjoy wine within a few yards of the vineyard in which it was grown: The Brander Vineyard www.brander.com as a good example of the AVA’s wines. Their range of Sauvignon Blanc bottlings is unmatched in the state, and the Brander Cabernet Reserve sets the standard for the area.

The 39-acre property at Buttonwood www.buttonwoodwinery.com has a sterling reputation for Cabernet Franc and Sauvignon Blanc, along with a range of other estate-grown wines.

Rideau Vineayards www.rideauvineyard.com/ is just down the road from Buttonwood and their specialty is wine made from Rhône varieties such as Syrah and Viognier.

Vincent Vineyards www.vincentvineyards.com focuses on the Bordeaux varieties as well, including small varietal bottlings of Petit Verdot, a grape that’s difficult to grow but one that has found a home in the Los Olivos AVA (and don’t forget to check out the vintage Black Shadow motorcycle in their tasting room).

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

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Mehosh Dziadzio

WINE PROFILE

Ryan Carr:

Sweet Success at 16 24

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arr winery has been tucked away for almost a decade in in what appears to be just another steel Quonset hut on the outskirts of downtown Santa Barbara. However, once inside, it’s a completely different story. The walls of the structure curve up into forty-foot ceilings and wrap around a sea of stacked wine barrels, oddly resembling the interior of a barrel itself.

The wood-paneled bar and large stainless steel equipment in the room emit an unforgettable ambiance that leads you into completely forgetting what the exterior of the building even looks like. Who would have ever thought that this all stemmed from ten cases of wine made in a trash can? w w w. f o o d – h o m e . c o m

Ryan Carr is the proud owner, grower, and winemaker at Carr Vineyards and Winery in Santa Barbara. Growing up in Southern California around weather that is far from imperfect, Carr fell in love with agriculture, specifically planting and farming. However, while his longtime passion for architecture lead him to pursue an art degree at the University of Arizona, his heart was always in farming. Even though his educational pursuit wasn’t in the direction of his farming career, his time in Arizona was well utilized, as it introduced him to another soon-to-be passion, his future wife, Jessica.

After graduating and moving to the Santa Ynez Valley in 1998, Ryan began learning the trades of viticulture and enology from a local company where he then produced his first unofficial vintage from a trash can in his garage. This same company also pushed him to cross paths with Andy Kahn of Kahn Winery. Recognizing and witnessing the passion and determination Ryan had for the industry, Kahn hired him to manage the vineyard and as assistant winemaker. Not only was Ryan able to begin his career of doing what he loved, Kahn also granted him use of the production facility to produce his very own, first commercial vintage.

By 2004, the Carr Winery label was producing just over 1,000 cases annually, and Carr Vineyards and Winery was in full gear with wife, Jessica, as the General Manager. Jessica had previously been a part of the world-renowned Bacara Resort and Spa as an event coordinator and was eager to put her skills and passion alongside her husband’s to drive their family-owned and -operated business into the success story it is today.

The Carrs opened their first tasting room at a cooperative facility called Cellar 205 in downtown Santa Barbara, in the area that is now called the Funk Zone. In 2007, they moved to their current location just off Haley Street in the industrial area. “It was fun to be part of the Funk Zone’s beginnings, but we are now a destination of our own.” says Carr, “and the Haley Corridor is getting better and better, and we’re glad to be here.”

With no outside investors, this nationally recognized company’s foundation is built solely on the dedication and hard work of Ryan and Jessica. Every penny they’ve made has gone into the winery and even through all the success that the Carrs have seen in the past 16 years, both come in to work at the winery or out in the vineyards every day.

Carr manages close to 100 acres of vineyards throughout Santa Barbara County ranging in size from small plots to 20 acres. Most of their wines are made from these grapes. Each vineyard is “precision farmed” to produce low yields with high-quality fruit in order to ensure a high-quality final product. When discussing the California drought Ryan explains, “The vines are struggling, but still producing good crops and fruit.” However, as with any other unpredictable w w w. f o o d – h o m e . c o m

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WINE PROFILE weather challenge, viticulturists like Ryan learn to adjust and overcome new challenges, which keep the industry moving forward.

Carr Winery is one of only six fullproduction wineries in the downtown area of Santa Barbara. They specialize in and are widely known for their Pinot Noirs, Syrah, and Cabernet Franc. Carr Winery offers their guests traditional wine tastings, glasses, and bottles for purchase, as well as the new up-and-coming trend of wine on tap, a cost-efficient and environmentally sustainable way to enjoy fine wines in the tasting room or at home. Each glass is poured fresh from a temperaturecontrolled tap system, and one-liter refillable growlers are available to take home.

With all the growth Carr Vineyards and Winery has seen in the past 16 years, it’s no surprise that there are plans currently in motion to keep the wheel moving forward. The winery and tasting room in downtown are currently expanding and will be featuring an outdoor patio, a catering kitchen, as well as private, temperature-controlled

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wine lockers available for rent. Carr’s CrossHatch label has also seen some growth since its debut in 2011 as a full series of co-fermented blends. It features wine made from grapes that were fermented, pressed, and aged together, yielding flavors not to be found with the traditional blending method. “They are fun to make and create beautiful aromas during the winemaking process,” Ryan notes.

Like any successful business that made its way from the ground up, it all starts with a vision. The Carrs have put their skills, passion, and determination together through 16 years of early mornings, late nights, highs, and lows to keep their dream alive. Carr Vineyards and Winery is currently producing about 4,500 cases under the Carr label annually, hosting art shows and live music, all driving the winery further into success, and it doesn’t look to be slowing down anytime soon.

Carr Winery, 414 N. Salsipuedes Street, Santa Barbara & 3563 Numancia Street, Santa Ynez. www.carrwinery.com, 9657985.

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Eclectic California Cuisine Award-Winning Wine list

Full Bar * Martini Menu

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

----Zagat Survey

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

www.opalrestaurantandbar.com

Private Banquet Room with Custom Menus Catering * Take-out

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Danielle Fahrenkrug

HOME COOKING

Slow Cooker Corn Chowder.

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Soup’s on!

As the holidays approach, everyone is looking for efficient and nutritious meal choices that prep easy, serve easy and freeze well. Nothing like chowders and soups for that. Here are some great selections.

Slow Cooker Corn Chowder

Elegant and comforting creamy vegan corn chowder soup is perfect for fall entertaining. Similar to traditional New England clam chowder yet made with sweet maize kernels and potatoes instead of seafood! Pairs well with an extra dry sparkling wine.

Serves: 6-8 INGREDIENTS 2 16 oz. bags of frozen organic corn kernels 1 small onion, diced 2 celery stalks, diced 1 carrot, diced 2 garlic cloves, minced 3 Tbsp. of cornstarch 2 tsp. of Himalayan salt 1/2 tsp. of white pepper 1 tsp. of paprika 2 cups of diced yellow potatoes 4 cups of vegetable broth 1-1/2 cups of coconut milk creamer 1 Tbsp. of freshly chopped parsley 1 Tbsp. of freshly chopped chives 1 Tbsp. of freshly chopped thyme Hot sauce (optional)

Southampton by Wood-Mode.

INSTRUCTIONS 1. Add all the ingredients (except hot sauce) into the slow cooker. Cook on low for 4-6 hours or on high for 2-3 hours. Add to a blender to puree. If desired top with hot sauce.

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

Fo

Roasted Cauliflower And Cranberry Southampton by Wood-Mode.

With Sage Butter

This mouth-watering Roasted Cauliflower and Cranberry with Sage Butter and Black Truffle Oil is slowly roasted to bring out nutty wholesome flavors then drizzled with balsamic reduction dressing.

Serves: 4

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

Santa Barbara, CA 93101 INGREDIENTS For our environment. www.thekitchencosb.com 1 head of Cauliflower, cut into pieces 805.682.4003 805.68 1 cup of fresh cranberries Showroom locations: 3630 Sagunto Street www.thekitchencosb.co 1717 State Street ©2008 Wood-Mode, Inc.

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Santa Barbara, CA 93101

Santa Ynez, CA 93460

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WFM_SBFoodandHome_16.pdf

1

9/15/16

2:06 PM

We Cook.

You Bring Home the Best.

C

M

Y

CM

MY

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CMY

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Reserve online, pick up in store.

SHOP.WFM.COM WFMsantabarbara

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WFMsocal

WFMcentralcoast

Whole Foods Market® Santa Barbara 3761 State Street & Hitchcock Way Santa Barbara, CA 93105 805-837-6959 7AM – 10PM Daily

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HOME COOKING Butternut squash soup.

1 Tbsp. fresh sage, chopped 6 sage leaves 1 Tbsp. butter, unsalted Salt and pepper (to taste) 2 Tbsp. Black Truffle Oil 2 cups Balsamic Vinegar 1 Tbsp. freshly grated Parmesan cheese for garnish INSTRUCTIONS 1. Preheat oven to 400 degrees.

2. Put 2 cups of balsamic vinegar in a skillet.

Simmer on low for about 30-40 minutes until it becomes thick. Remove from heat and set aside.

3. Place cauliflower and cranberries on a baking sheet lined with parchment paper.

Drizzle 2 tablespoons of truffle oil over both cauliflower and cranberries. Sprinkle with salt and pepper. Cover with foil and roast in the oven for 20 minutes. Remove foil and roast for an additional 10 minutes or until slightly browned.

4. While vegetables are roasting, make your sage butter. In another skillet heat 1 tablespoon of butter on low and add sage leaves only. Mix for about 5 minutes on low until sage becomes fragrant, and to slightly brown the butter.

5. When your vegetables are finished roasting, w w w. f o o d – h o m e . c o m

put them in a large bowl to combine. Pour sage butter over the vegetables including the leaves (we will remove the leaves soon, but this adds flavor). Mix gently.

6. Remove and discard the whole sage leaves.

Now add 1 tablespoon of freshly chopped sage leaves and stir to combine. Garnish with fresh Parmesan. Serve the roasted cauliflower and cranberries warm and with the balsamic reduction drizzled on top.

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

Cardamom Pumpkin Soup

Roll into fall with this super easy Pumpkin Soup recipe made with earthy spices of cardamom, cumin, ginger and cinnamon. And to bring out the pumpkin’s sweet side add a dash of vanilla!

Serves: 6 INGREDIENTS 1 Tbsp. olive oil 1 large onion, diced 1 cup carrots, diced 2 garlic cloves, minced 4 cups vegetable stock FOOD & HOME

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HOME COOKING Ham Clam and Yam Chowder.

1 15 oz. can of pumpkin puree 1 cup canned coconut milk 1 tsp. ground cumin 1/2 tsp. ground cardamom 1/2 tsp. ground cinnamon 1/2 tsp. ground cloves 1/8 tsp. ground ginger 1/2 tsp. vanilla 1 Tbsp. maple syrup

INSTRUCTIONS 1. Heat olive oil in a skillet. Add the onion and carrot. Cook for 5-10 minutes, or until softened.

Add the garlic and cook for 30-60 seconds, then add the spices. Cook for another 30 seconds, w w w. f o o d – h o m e . c o m

stirring constantly to prevent burning.

1. Add the vegetable stock, maple syrup, vanilla, pumpkin puree, and coconut milk. Cook on LOW simmer for about 30-45 minutes.

1. Puree the soup in a blender before serving.

Garnish with toasted pumpkin seeds (optional).

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

Butternut Squash Soup

Ingredients: 4 Whole Butternut Squash, cleaned out 1 Sweet Onion 1 Bunch Carrots FOOD & HOME

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HOME COOKING 6 Cups Vegetable or Chicken Stock 1/2 Cup Orange Juice 1/2 Cup Cream 1 Tsp. Cinnamon 1 Tsp. Coriander 1 Pinch Cayenne 1 Bay Leaf 1 Stick of Butter Nutmeg to Taste Salt and Pepper

Directions: Dice the carrots, onion and butternut squash Melt butter in a large roasting pan until simmering. Add the diced carrots and butternut squash to the butter and sauté. Add all the spices to the pan and sauté for two additional minutes until the vegetables start to brown.

Add the diced onions and bay leaf to the pan, and season with a pinch of salt and pepper.

Add 3 cups of stock, the cream and orange juice to the pan and let simmer for 10 minutes, stirring occasionally. Reserve the rest of the stock as needed.

Check the squash with a fork to ensure fully cooked.

Using a blender or blending stick, blend at low speed, gradually increasing the speed of the blender, until you reach desired consistency.

Season the soup with salt, pepper and nutmeg to taste, then serve.

Clam, Ham and Yam Chowder

Ingredients 1/3 cup olive oil 4 ounces diced country ham or tasso 4 small diced red chilis, or pinch of crushed red pepper 1 bay leaf 2 cups peeled and diced sweet potatoes 5 garlic cloves, minced 1/2 tsp. kosher salt 1/2 cup dry white wine 1 cup chopped tomatoes (fresh or canned) 1 1/2 cup low sodium chicken or seafood stock ¼ cups half-and-half 3 lbs. manila or littleneck clams, scrubbed 1/2 tsp. freshly ground black pepper 3 Tbsps. chopped parsley Heat the oil in a large skillet over medium heat.

Add the ham, chilies or crushed red pepper, and bay leaf and cook, stirring frequently, for about 2 minutes.

Add the sweet potatoes, garlic and salt and cook, stirring occasionally, until the sweet potatoes begin to soften, about 6-8 minutes.

Add the wine and cook for another minute.

Add the tomatoes, stock and half-and-half and bring to a simmer. Cover and cook until

the sweet potatoes are tender when pierced with a paring knife. Add the clams, cover, and cook over high heat until the shells open, 6-8 minutes. Discard any clams that do not open and remove the chilis and bay leaf. Sprinkle the chowder with the pepper and parsley and serve with crusty bread.

Recipe and photo by James Stefiuk

Stuffed Peppers

Sweeter peppers work best with these ground turkey stuffed peppers, but feel free to use your color of choice.

Ingredients 11 ounces long grain brown rice 3 tablespoons extra-virgin olive oil 4 medium garlic cloves, chopped 1/2 medium white onion 1 pound ground turkey breast salt and pepper, to taste One 32-ounce carton chicken broth 0ne 14 1/2-ounce can diced tomatoes 7 ounces fresh baby spinach 1.5 cup Italian-blend shredded cheese* 5 medium to large peppers 1 cup bread crumbs (optional) Directions Preheat the oven to 350 degrees. Cook the rice according to the package directions, and set aside. Heat the olive oil in a medium saucepan over low heat. Add the garlic and onion, and sauté until translucent. Turn the heat up to medium, and crumble in the turkey meat, separating it as best as you can (it will become easier to separate as it cooks). Sauté the meat until it browns, about 7 minutes. Add salt and pepper, to taste. Once the meat has browned, add 1 cup of chicken broth and the diced tomatoes. Lower the heat and let simmer until the liquid has reduced by half, about 30 minutes. Add the spinach and stir well. As the spinach is wilting, add the cooked rice. Stir often to marry the flavors and textures. Simmer over low heat for about 20 minutes. Cut away the tops of the peppers. Discard the ribs and seeds. Add the remaining chicken broth to a baking dish; it should come halfway up the sides. Place each pepper standing up. Once the stuffing has finished cooking, fill each pepper completely. Top with a layer of breadcrumbs or cheese, if desired (this will create a crust when the peppers come out of the oven). Cover the pan with foil, and bake for 35-45 minutes, or when the peppers begin to wrinkle. Serve.

Notes *Note: Feel free to substitute a cheese of your choice. *Note: Recipe works great with meatloaf mix as well.

Recipe and photos by James Stefiuk

Photo by Brayden Russell

HOLDREN’S The famous house signature Holdren’s Burger featuring a half-pound choice beef patty, cheese and tomato.

Stacked with onion straws and plated with steak fries. www.holdrens.com 36

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Photo by Brayden Russell

Photo by Bill Boyd

SILVERGREENS Silvergreens Earth Burger with organic veggie patty and house-made wheat bun. www.silvergreens.com

SCARLETT BEGONIA The Scarlett Cheeseburger features bacon marmalade, garlic aioli, sharp cheddar, house pickles and is served with fries or a simple salad. scarlettbegonia.net

BURGERS, BURGERS, BURGERS! 23 great meal on a bun choices from the kitchens of Santa Barbara.

I

t’s been said that a hamburger is almost always the best value on the menu. The American King of all sandwiches. Truly a meal in every bite, piled high with fresh garden tomatoes, onions, lettuce, cheese, peppers and more. Intended to be eaten with one’s hands, along side crisp French fries, a dill pickle and a cold drink. And it’s a given that Santa Barbara locals love their burgers. If you were to ask 319 of them (we did) to name their favorite,

you’d get back hundreds of answers, each one with multiple spots and variations, from Kobe

to Kaiser to flat top to oak grilled, there are literally thousands of choices. The following are just 23 of the more popular people’s choice favorites from the readers of Food & Home…

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Photo by Bill Boyd

STELLA MARE The Stella burger includes bacon caramelized onion and Fourme d’Ambert cheese makes this a true French treat. www.stellamares.com 38

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LUCKY’S STEAKHOUSE House burger and fries served with sliced pickles and Tillamook cheddar. www.luckys-steakhouse.com

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Photo by Brayden Russell

Michael Brown

BOATHOUSE The Kobe beef cheese burger, fries, a stiff vodka martini and a view of the Pacific makes this selection one of the most popular pairs period! www.boathousesb.com

Joshua Curry

DARGAN’S IRISH PUB Spicy Bacon Burger with premium Irish bacon, jalapeno onion strings and a tangy BBQ sauce. www.darganssb.com w w w. f o o d – h o m e . c o m

PARADISE CAFÉ Featuring the special flavors that come with the even heat and smoke from an oak wood grill, the Paradise Burger has been a favorite for 35 years. www.paradisecafe.com FOOD & HOME

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Photo by Bill Boyd

Shelly Vinson

WINE CASK House crafted combinations of Wagyu and Angus beef set the tone for an array of tasty burgers.

The signature Riviera version features house smoked bacon, Swiss cheese and slivered red onion. www.winecask.com

Ashley Gove

THE NUGGET The classic American burger for over 40 years! The third-pound beef patty is charbroiled and served with choice of cold slaw, fries or salad. Sister locations include Goleta, downtown SB and Carpinteria. www.nuggetbarandgrill.com 40

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JANE Jane’s Burger featuring Gouda, caramelized onions and garlic aioli. www.janerestaurantsb.com

STACKY’S SEASIDE The Summerland Special Burger with onion rings has been a local favorite for years on end. The charbroiled beef patty is topped with avocado, bacon and Jack cheese.

NECTAR Pan-seared burger topped with sautéed onions and mushrooms and sandwiched in between Ciabatta by Deux Bakery and smeared with house-made Kashmiri sauce. www.nectarsb.com

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Joshua Curry

Joshua Curry

VIVA MODERN MEXICAN The Gringo Bacon Cheeseburger featuring Angus beef patty, bacon, pickled onions, chipotle mayo on a brioche bun.

Brauilo Godinez

CROCODILE RESTAURANT AT THE LEMON TREE INN The famous Dick’s Char burger with steak fries and salad makes for a perfect choice at either lunch or dinner. www.crocsb.com 42

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CHUCK’S WATERFRONT GRILL The Rincon Burger features a half-pound of Angus beef, sharp cheddar cheese and all the usual fixings—plus a panoramic view. www.chuckswaterfrontgrill.com

LE CAFÉ STELLA BISTRO One of the best happy hour starters in town are the lamb sliders with harissa aioli, arugula on mini brioche bun…fabulous! www.lecafestella.com

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Photo by Brayden Russell

OPAL RESTAURANT & BAR The house-made focaccia bun and chipotle aioli, along with smoked cheddar, grilled onions, avocado and fries round out a great meal. opalrestaurantandbar.com

Mehosh Dziadzio

Photo by Bill Boyd Ashley Gove

KYLE’S KITCHEN The popular Klassic Kyle burger features fire-grilled beef and aged cheddar cheese. www.kyleskitchen.com

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HABIT As the name suggests, the house signature char grill burger seems to put diners in a trace as they order it again and again… www.habitburger.com

SLY’S Signature cheeseburger and fries served with a Ramos Fizz. www.slysonline.com

FOOD & HOME

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Photo by Brayden Russell

NATURAL CAFÉ The Gobbler Burger features a ground turkey patty that is charbroiled and topped with grilled onions, tomato and sprouts on a whole-wheat bun. www.thenaturalcafe.com

Joshua Curry

Brauilo Godinez Photo by Bill Boyd

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STATE & FIG The signature Fig Burger features fig jam, bacon, caramelized onion, spicy arugula and bleu cheese. www.stateandfig.com

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

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

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rom the beautiful craftsmanship of designer Phillip Zahm, this 18K yellow gold Saint Chapelle bracelet features 14.96Ctw fancy sapphires and .87Ctw Diamonds. $27,948 retail.

Available at Churchill Jewelers, 1015 State Street.

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Reindeer Games

Sports inspired Reindeer Plates by Juliska Made in Portugal. Dishwasher, Microwave and Oven Safe. $35 Each or Set of Twelve for $395 includes storage case.

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Italian Porcelain

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he Orchestra line takes its inspiration from the natural world of the Mediterranean region and the finest contemporary Italian design with a rich blend of floral textures and modern geometric patterns. The tile is a colored-body glazed porcelain suitable for walls and floors for both residential and moderate commercial use.

Available at TileCo. 805-564-1868 .www.tilecodist.com 46

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BU I L D E R N OT E S

The time is now

By Bryan Henson

I

n July, Ed Mazria—internationally acclaimed architect and passive solar expert— visited Santa Barbara to reiterate the Zero Carbon Challenge he initiated for the building industry in 2006. Nearly 50% of all the carbon emissions are produced due to the construction and operation of buildings—regardless of whether they are residential, commercial or institutional structures. (In contrast, transportation only accounts for a third.)

The latest International Panel on Climate Change details how close we are to a tipping

point in the Earth’s climate system. If we are to preserve livable conditions on Earth, we need to aim for complete elimination of fossil fuel burning no later than 2050.

What can we do locally to help build a more sustainable future for our children?

California’s Building Standards Commission Green code requirements are a good start. How48

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ever, we are at a turning point where we need to set our sights higher. Our vision should be nothing less than regenerative buildings—buildings that generate all their own energy, capture and treat all their own water, and that reinforce and enhance the ecology around them. The buildings where we live and work can be designed, constructed, or remodeled in such a way that they have a positive impact on the environment with current, ‘off-the-shelf ’ technology.

Here are a few concrete ways this can be done: • When you are considering remodeling or building a new home, integrate sustainable and passive design strategies that are low-cost or no cost from the outset. Establishing a clientarchitect-contractor team that works together from the earliest conversation is the best way to reduce the energy the building itself requires.

• Figure in fossil-free fuels from on-site renewables or from renewable utilities produced off site.

• Commit to a 50%—or better—reduction below the regional average/mean for water consumption. This can be accomplished by installing high efficiency plumbing fixtures throughout your home and installing a low water use landscape. A landscape designer can help you design a beautiful

native landscape that incorporates key water management strategies.

• Commit to an 80%—or better—reduction below the regional average for fossil fuel energy consumption as a part of your plans. A combination of fine tuning your home performance, installing energy efficient appliances and electrical fixtures, and migrating to a renewable energy system can help you approach Net Zero.

• Look for ways to take the place you call home beyond CALGreen requirements to LEED v4 Platinum standards.

Our children and grandchildren are depending upon the choices we make now. Learn more at www.architecture2030.org Bryan Henson is the president of Allen Construction www.buildallen.com

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

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

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

Call for a Free Consultation.

805-340-4608

KAREN ANDREA INTERIOR DESIGN

Karen Andrea Derfer

BA, IDS, ASID www.karenandrea.com

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DESIGN

Santa Barbara’s Design District Put on your walking shoes – and shop to your heart’s content

By Leslie A. Westbrook

M

ost of the time, when I find myself in this industrial Santa Barbara neighborhood — roughly the area between Haley and Gutierrez and fanning out from Olive Street to Quarantina and the street with my favorite name, Salsipuedes (which means “get out if you can”) — is to have my aging Volvo serviced. In the past I’d walk to the now-defunct Muddy Waters with my laptop for a cup of coffee, and wait for either an oil change or news of what repairs needed to be done. There really hadn’t been much else to do in the hood.

That’s all changed.

These days, there are more and more reasons to roam in what’s been dubbed Santa Barbara’s Design District. You can still grab breakfast at the 80-year-old institution Rose Café or a healthy smoothie or fresh pressed organic juice at Ah Juice, both on Haley Street, pre-retail store opening hours. There’s even Millwork’s “Welcome Coffee Cart” for java and pastries in the courtyard that’s becoming a happening neighborhood hangout.

Now you can also shop for snazzy light fixtures, glamorous dressing tables and custom sofas. There are high-end bathroom fixtures, glossy kitchen cabinets and uber chic textiles and re-sale furnishings and antiques. There’s always a cornucopia of items at the Home Improvement Center for your home projects and more, all within walking distance of one another.

Santa Barbara’s Design District, the industrial mixed use area between Haley and Gutierrez streets spreads from the epicenter that Michael Kouroush of Santa Barbara Design Center had the vision and imagination to move to five years ago from his long-established Oriental rug and design showroom on State Street. The trailblazer cleverly had the foresight to develop his 25,000 square foot showroom on Olive Street across from Home Improvement Center with his own customer parking in the mixed-use industrial area.

“When we moved here no one was even thinking about this area as a design district!” notes Kouroush, “It’s great that others are coming.” Santa Barbara Design Center is the largest showroom and is known for rugs, upholstery and sofas they manufacturer. Numerous furniture and lighting lines, including Hooker and Artistica, and the new stunning new Cynthia Rowley line are thoughtfully arranged.

The outdoor patio furniture section that faces Haley Street has fake grass flooring (yes, you can order this here) and a nice array of outdoor fabrics from Sunbrella, Ralph Lauren and other wellknown manufacturers.

Hop across Haley Street and you’ll discover the tres chic, sleek and modern kitchen cabinetry in a variety of finishes at Reed’s Kitchen. Charming Virginie will assist—explaining convection vs. induction stove tops and ovens, while French architect and designer Michel Clair is on hand for design consultation. A $1,500 deposit

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Michael Kourosh and his 25,000 square foot Design Center showroom.

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RESOURCES GUIDE MK HOME FURNISHINGS 410 Olive Street, phone: (805) 962-8555 www.mkfurnishings.com

DESIGN

REED KITCHENS 590 East Gutierrez Street, phone: (805) 770-5363 www.reedfloors.com A & B GLASS 717 E Gutierrez St, phone: (805) 963-9802 www.abglass.com MONTECITO TREASURES 617 E Gutierrez St, Santa Barbara, (805) 450-5977 www.montecitotreasures.com HOME IMPROVEMENT CENTER 415 E Gutierrez, phone: 805-963-7825 www.sbhicace.com MILLWORKS 408 E. Haley Street, SB, (805) 965-9555 www.millworkssb.com MARNI JAMESON Furniture upholstery 411 N Quarantina St Suite C, phone: (805) 450-5402 BLAINE TAYLOR Hand crafted fine furniture 411 N. Quarantina phone: 805-560-7240 www.blainetaylorfinefurniture.com VISTA PAINT COMPANY 516 E GUTIERREZ ST # 4 phone: (805) 962-6640 EATS ROSE CAFÉ 424 E Haley St (805) 966-3773 www.rosecafe2.com AH JUICE 432 E Haley St. Phone: (805) 698-1032 www.ahjuice.com WILDWOOD KITCHEN 410 E Haley St, phone: 805-845-3995 www.wildwoodkitchensb.com DESIGN DISTRICT ARCHITECTS AB Design Studio 429 E. Haley, phone: 805 963-2100, http://www.abdesignstudioinc.com Blackbird Architects, 235 Palm Avenue, phone: 805-957-1315. http://www.bbird. com/ Bildsten Architecture and Planning, 424 Olive Street, phone: 845-2646 http:// www.sb-designgroup.com/ 52

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for kitchen design is applied toward purchases, should you move forward, thus translating to gratis design.

Maybe you want to recycle your old couch or buy an antique piece to accent your décor?

Montecito Treasures just down the street has a constantly changing inventory of gently used furniture to choose from. Bathroom projects on the list? Continue along Gutierrez to A & B Glass where Barry Hughes and his terrific team provide great personal service for custom glass shower doors or window orders. Vista Paints, also on Gutierrez Street, carries top grade Benjamin Moore® paint to perk up rooms with color.

Savvy interior designers and others in the trade know furniture designer Blaine Taylor who creates fine custom cabinetry in his workshop tucked into this neighborhood and popular upholstery maven Marni Jameson in the same complex. Even former Arts Fund director Catherine Gee has launched her eponymous silk clothing line in a Haley Street atelier. It’s a shame Taka Puna closed.

Be sure to discover one of the design district’s

newest and most exciting additions. Millworks is a creative space full of furniture, lighting, art, and home accents located in “The Mill,” which is part of the design/build work of Becker Studios – a boutique firm that designs and builds residential and commercial projects. Millworks fabricated design collaborations and two Italian furniture lines, including soft and hard furnishings by Gervasoni and Nube as well as cool plumbing fixtures from Waterworks, fill the light and airy space. Local collaborative vendors include unique lighting by Flea Market Rx and flowers by Ella & Louie. There are terrific South African light chandeliers and great textiles all with a Boho chic edge. Custom hardwood flooring materials are from Becker Studios.

Rest your dogs in the stunning complex over a glass of fine wine, a beer or nibble, pop into Potek Winery or Third Window Brewing. Grab some grub from Wildwood Kitchen and nibble in or out.

Thankfully, the next time I need to have my car serviced, it will be a joy to wander, shop and even have a nibble and a libation in the SB Design District. w w w. f o o d – h o m e . c o m

Architect: Tom Ochsner NEW HOMES

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

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

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HOME DESIGN

One Singular Space

A once empty, overgrown lot in downtown Carpinteria blossoms into a relaxed family home with nods to Mid-century design by

Leslie A. Westbrook

Photography by Francis Dreis

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W

hat happens when a busy couple with a young daughter decides to build a 2,500 square foot family house with a cool modern floor plan from the ground up on a quiet street in charming Carpinteria? The couple hires a hotshot architectural firm and the next think you know they are opening their doors to a rash of strangers during the Carpinteria Beautiful Home & Garden Tour that occurs every April.

When tasked with designing a house for Art Damiani, a building contractor who owns Del Mar Construction, and his wife Michelle Damiani, a Realtor ® and their young daughter, Danica, architects Brett Woods and Joseph Dangaran channeled the California Ranch-style post and beam construction of Mid-century architects Joseph Eichler and Cliff May. The mutually respectful working relationship between the builder/ owner and Culver City-based architects Woods + Dangaran began with a high-end home building project in Malibu that brought the trio together. No pun intended: the re-model cemented the relationship.

So much so, that when Art and Michelle decided to build in Carpinteria (this was not their first rodeo, they had previously built a home in Santa Barbara in 1999) the couple turned to Brett and Joseph to turn their vision a reality. w w w. f o o d – h o m e . c o m

Indoor-outdoor living is achieved through the merging of the main living and outdoor space.

The architectural firm of Woods + Dangaran and homeowner/contractor Art Damiani oriented the house to the south to capture sunlight and passive solar.

“Art drew the basic concept for the floor plan that showed how we wanted the layout and flow,” noted Michele, “The architects took it to the next level for us and our home has exceeded our expectations. We could not be happier!”

The couple didn’t want a big home nor did they want to overdevelop or “McMansion” the property. The notion of a simple post and beam, Mid-Century/ranch style single story home appealed – especially with a design where Art Damiani could display his craft. The three bedrooms, 2.5 baths 2,500 square foot home suits the family perfectly. The architects worked with Carpinteria’s zoning department to make it fit the neighborhood.

“We wanted to stay low on the property in order to focus inward with the interior courtyard,” noted Joe. “The stamp for us,” added Brett, during our phone interview, “is simplicity of the structure w w w. f o o d – h o m e . c o m

Custom skylights are an extension of the 40’ wall of sliding glass doors that run the length of the great room.

and materials, as well as the modesty of the elevation and humility of spaces.”

“We wanted the house to be neighborhood friendly,” noted Art. Natural materials used for the project included cedar or plaster on exteriors and wooden beams in the “great” room.

The skylights in the space were basically an ode to Cliff May, known as the “Father of the California Ranch House” which celebrated the Golden State’s indoor-outdoor living. The graphic quality in the living or “great” room is celebrated by the dramatic beams that stand out in the open living room/dining area/kitchen that opens to the interior courtyard.

The gourmet kitchen was a high priority for Michelle.

“We love to entertain, so having an open floor plan was essential. Whether we are grilling on the barbecue or tending the turkey in

the oven, we are still a part of the party,” Michelle added. Being able to enjoy the beautiful California climate was also essential and was accomplished with windows, skylights and big patio doors.

“Art built the home with his own hands and sweat,” said Michelle, “I picked out finishes and then would come on weekends to help clean and maybe paint or just visit for a glass of wine because Art would sometimes be there till 8 or 9 pm trying to get it finished!”

Fitting the 14-month long project into their busy schedules, especially since Art was working on two other houses at the same time, was a bit of a challenge and required a tone of patience and flexibility, but in the end, they found the process very rewarding.

“We kept our focus on the finish line and found time to take long walks on the beach to recharge!” the couple said. (continued)

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HOME DESIGN Even Danica got into the act and was able to participate and help her dad on the weekends, adding a true sense of ownership and pride.

The couple had an advantage that not many others have: as a talented general contractor with many years of experience building high-end homes, he knows both the right tradespeople to call on and where to source quality finishes. “His attention to detail is a cornerstone to what he does”, his wife proudly noted, “ And Danica loves her new home.

She walks to the Farmers Market on Thursday to buy a pie or takes a stroll to the beach to watch the sunset.”

“We see ourselves as modestly carrying the torch of Mid-Century architects of Southern California and we see value in the way that design has positively impacted single-family homes and lifestyles,” concluded the architects.

The proof is in the post and beam.

RESOURCES Architects: Woods + Dangaran www.woodsdangaran.com

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

www.C2Ccollection.com

Builder/Contractor: Del Mar Construction www.delmarconstructionsb.com Landscape design: Kerrigan’s Gardening www.kerrigansgardening.com The Damiani family - Art, Michelle and daughter Danica

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Rethink Your Landscape Reduce water use & your bill with these simple steps: • Create a Rain Garden. Rain gardens slow, spread, and sink rainwater into your soil, reducing runoff and irrigation needs.

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

• Switch to Drip. Automatic sprinkler systems are the #1 use of water in our city. Drip irrigation or hand watering is more efficient and saves water.

Rebates may be available. Call 805-564-5460 to schedule a free Water Checkup.

Learn more at SantaBarbaraCA.gov/WaterWise.

Congratulations Certified Clean Creeks Businesses!

The City of Santa Barbara congratulates these businesses for taking important steps to protect our creeks and ocean by becoming Certified Clean Water Businesses!

ah juice

Brasil Arts Café

432 E. Haley Street (805) 698-5443

1230 State Street, Suite C (805) 845-7656

Arnoldi’s Café

Mother Stearns Candy Co.

600 Olive Street (805) 962-5394

Baja Sharkeez

525 State Street (805) 845-9572

219 Stearns Wharf #B (805) 962-6010

Rusty’s Pizza

111 State Street (805) 564-1111

Is your business certified?

Learn how you can receive FREE equipment to help protect local water quality at sbcreeks.com.

Funded by hotel visitors through Measure B. w w w. f o o d – h o m e . c o m

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UPGRADES

Al Fresco!

BUILD YOUR DREAM OUTDOOR KITCHEN Eliot Crowley

By Lisa Cullen

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Home chef and friends gather in the outdoor kitchen built by Arnold Bros. Construction, Santa Barbara. Green Egg Smoker Grill from Ferguson. Lynx outdoor kitchen appliances and equipment from bbqguys.com. Nana Walls pocket doors that open the living room to outdoor kitchen were custom built in Germany.

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UPGRADES

Joshua Curry

This outdoor, open air kitchen features custom made, stainless steel cabinets with a powder coat finish for best in outside durability. Other features include a pizza oven, jumbo size BBQ, countertop burners and an Egg smoker. The countertops are made with re-claimed glass that blends well with the surrounding vegetation. The kitchen cover is made with large, hewed timbers and Tecate tiles. Design and construction

by Santa Barbara Design and Build. Cabinets by Montecito Kitchens. www.santabarbaradesignandbuild.com

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T

here is something innately celebratory about eating out-of-doors, bringing to mind Tuscany or Provence.

When the temperature is agreeable and the fragrance of herbs and flowers waft on a gentle breeze, it seems a shame not to step out of the norm and into the fresh air to enjoy one of life’s greatest pleasures.

With our wonderful weather – and sadly, our lack of rain – outdoor dining is a no-brainer that can be enjoyed throughout the year in Southern California. Fall and Indian summer can be a particularly pleasant season for al fresco dining, especially if you have a great set up.

Preparing meals and enjoying them outside can be as rudimentary as a Hibachi on a picnic table or more extravagant when prepared in an over-the-top set-up that includes a range, grill, sink, refrigerator, outdoor pizza oven and more. An outdoor fireplace or fire pit can add to the atmosphere. Some people even have televisions in their covered outdoor dining spaces. Comfortable seating or lounge chairs are de rigueur, as well as a patio dining table (or two) and chairs. Add stools to your cooking counter and guests can engage in conversation and even participate over a glass of wine and chow down at the counter.

Outdoor kitchen secrets from the trades A quick survey of some of the local builders who have extended experience in building outdoor entertainment and kitchen spaces offered up some basic tips for success. .

1. When it comes to selecting counter surfaces, a solid, durable, easy to clean surface is best. If the countertop is exposed to sunlight, don’t use a dark color, as it will get hot and the color will fade over time.

The best materials are natural stone, tile and possibly concrete. If you w w w. f o o d – h o m e . c o m

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Joshua Curry

UPGRADES

Designed and built by Santa Barbara Design and Build. santabarbaradesignandbuild.com

This lovely patio cover offers full sun or shade as needed with retractable Sunbrella panels to accommodate as needed. Simple yet elegant it suits the small back yard patio perfectly!

Built by Projects General Construction Inc. www.projectsgc.com 62

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decide on manufactured materials such as quartz or glass, check with the manufacturer first to make sure the pigments will stand up to the elements.

2. Essential elements include good lighting that can be adjusted: task lighting for the cooking area and soft lighting for conversation and dining. Battery powered LED candles can go a long way here for color and ambience.

3. Unless you’re investing in top of the line showpiece appliance, most outdoor grills aren’t particularly attractive, so balancing convenience with aesthetics is tricky. Some clients have placed the grill out of sight on the backside of a low wall with the chef facing his or her guests.

Try not to cut corners and get the gas piped in.

4. Proximity is key. The closer an outdoor kitchen and dining area is to the main house; the more likely it will be used and enjoyed. The indoor space ideally should be linked seamlessly to the outdoors. Folding, or pocket doors and tile flooring are a great way to accomplish this.

5. To make the kitchen usable and comfortable, there must be shade, either natural or built.

6. Take into account the direction winds blow and the sun sets in the location your are considering for your outdoor dining.

You want the smoke to drift away from the house.

7. Outdoor heaters take the chill off the evening air. If your outdoor kitchen is under a covered area, they can be built into the ceiling. A timer on the heaters turns them off automatically so you don’t forget!

Whether you just sip a cup of tea and contemplate your garden, birds and tranquil views or are entertaining a group of family and friends, you may find that you’ve suddenly become very popular if you create an outdoor kitchen.

Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com w w w. f o o d – h o m e . c o m

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

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

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

DINING OUT

Consulting chef Chef Courtney Ladin and Enterprise Fish Company launched their new menu in September featuring an array of colorful additions. This one is a seared white seabass with smoked paprika butter, local summer vegetable ratatouille with a walnut romesco sauce. Photo by Joshua Curry.

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CARPINTERIA Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list. (LD) $$ (FB). Reservations are suggested. 686 Linden Ave. 805-684-6666.

Voted Best Steakhouse in SB six times!

MONTECITO CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting in the village of Montecito. Happy Hour 4-6, Weekend Brunch from 8am. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

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

The Montecito Café. Eclectic menu with great service.

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

Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine.

Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. (Cafe Stella is located at 3302 McCaw Ave, on upper State Street in Santa Barbara. www.stellamares.com)

DINNER from 4pm Daily

LUNCH from 11:30am to 3:00pm

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

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

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.

Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805898-2628, www.sbfishhouse.com/boathouse Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999).

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

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

Breakwater Restaurant. Enjoy the comfortable large patio overlooking the historic, scenic Santa Barbara Harbor. Serving breakfast, lunch and dinner daily from 7 AM. Award winning clam chowder, nightly specials, fresh seafood, steaks, sandwiches, salads and a kid’s menu for your little mariners. At the scenic Santa w w w. f o o d – h o m e . c o m

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Serving the Freshest Seafood Since 1977

Mesquite Grilled Fresh Fish

Award Winning Happy Hour

ENTERPRISE

FISH CO.

225 State Street • (805) 962-3313 Hours of Operation: Sunday – Thursday 11:30 a.m. – 10 p.m.

Happy Hours: Monday – Friday: 4 p.m. – 8 p.m.

Friday & Saturday 11:30 a.m. – 11 p.m.

Sunday: 5 p.m. – Close p.m.

www.enterprisefishco.com

Beautiful Harbor Views!

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

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

107 Harbor Way 66

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805-965-1557

www.sbbreakwater.com

DINING OUT Barbara Harbor, 107 Harbor Way. 805-965-1557. sbbreakwater.com.

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

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

Chuck’s Waterfront Grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront Grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime Grade Top Sirloin Steaks.

“Chuck’s Style” Fresh Alaskan Halibut, Garlic Grilled Day Boat-Caught King Prawns , Grilled Sea Scallops, King Crab Legs, and Australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Cold Spring Tavern. 100 years of tradition with true American cuisine only 15 minutes from Santa Barbara.

Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées. Full bar & weekend breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 967-0066.

Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$ Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805-568-0702. www. darganssb.com Downey’s. Chef John Downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara County selections. Dinner served Tuesday through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 966-5006, 1305 State St., www.downeyssb.com 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. 225 State St., Santa Barbara, 805962-3313, enterprisefishco.com; open daily for lunch and dinner. This lively, family-friendly restaurant—a w w w. f o o d – h o m e . c o m

PRIVATE DINING LIVE MUSIC EVENTS 1112 State Street, Santa Barbara, CA | 805.965.5742 www.laarcadabistro.com

BREAKFAST LUNCH DINNER

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

GET YOUR

BRUNCH ON!!

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

7 days a week

Bottomless mimosas & all!

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

1114 State Street • La Arcada www.stateandfig.com • 805.965.1730 w w w. f o o d – h o m e . c o m

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Casual or Professional...

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

Because We Care…

Santa Barbara’s Premier

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

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

GOLETA 155 S. Turnpike (Near Von’s)

967-1555

SANTA BARBARA 3351 State Street

MONTECITO 1024 B Coast Village Rd.

(San Roque Plaza)

(Near Von’s)

687-7800

Any 5 ITEMS of clothing cleaned for

969-3880

39

$

95

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Coupon valid from 10-15-2016 to 11-15-2016.

Present coupon when dropping off garments

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

Any 5 ITEMS of clothing cleaned for

39

$

95

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Coupon valid from 11-16-2016 to 1-20-2017.

Present coupon when dropping off garments

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

3

$ 68

FOOD & HOME

F&H

F&H

Off Any Dress or Coat

LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON per customer per month. Not valid with other offers Valid from 10-15-2016 to 1-20-2017 • Present coupon when dropping off garments

F&H

DINING OUT local and tourist favorite since 1977—is known for its fresh seafood and unbeatable happy hour deals.

Fishouse. On the water on Cabrillo at the gate to the Funk Zone downtown. Sensational seafood, daily full cocktail and bar food happy hour, and patio seating.

101 East Cabrillo Blvd. 805-966-2112. www.fishouse. com $$ (LD) Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900 Hollister Brewing Company. Featuring hand-crafted beers made on premise and an innovative, fresh menu. Open seven days a week for lunch and dinner.

[LD] $ (FB), 6980 Marketplace Dr., Goleta,968-2810, Hollisterbrewco.com Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311 and 6920 Marketplace Dr, Goleta 805-770-5388.

La Arcada Bistro. Beautiful downtown dining serving breakfast lunch and dinner. Private events welcome.

1112 State Street. 805-965-5742. www.laarcadabistro.comprivate events Louie’s. Celebrate the taste of a Santa Barbara tradition in the historic Upham Hotel. Delicious California bistro fare in a wonderful downtown setting. [LD] $$, (B&W) 1404 De La Vina at Sola. 963-7003.

Max’s. Sensational breakfast haunt in San Roque for over 30 years. Also features Italian scratch made offering at dinner. 3514 State St. 805-898-9121. BLD $$ Nectar. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. [BrD] $$ (FB)20 E. Cota St., 805-899-4694 Olio e Limone Ristorante, Olio Crudo Bar, & Olio Pizzeria® (“Oil and Lemon” in Italian).Husband-wife team Alberto and Elaine Morello preside over this pan-Italian charmer, where you’ll experience “excellent cooking and hospitable service” (Zagat Survey).

“Simply sophisticated,” says the Los Angeles Times.

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

11 W. Victoria Street, 805-899-2699 Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh

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DINING OUT

For years the patio at bouchon has been center stage during the fall theater season, giving diners an iconic culinary destination before and after the performance. 9 West Victoria St downtown. 805+730-1160

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

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

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IrIsh

DINING OUT

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 radiin the heart ates a warm, friendly atmosphere. Full bar, award winning wine list, private of downtown room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

Quality Fare The Palace Grill. The Palace is a contemporary American grill, with a Craft Brews lively, high-energy atmosphere, and fun, spontaneous events. Featuring Patio ~ Fireplace fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Over 60 single malt Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well Scotch and Whiskey 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” Quality Fare 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.

Craft Beers Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, Patio ~ Fireplace 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] Over 100 single malt $ FB. 702 Anacapa Street, 962-4416.

Scotch and Whiskey Relais De Paris. Traditional French food modeled after the 19th century brasserie which features its secret recipe for sauce originale...a secret Family friendly since 1959. 734 State St., 805-963-6077, relaisdeparis-santabarbara.

Room available com; open Tues.-Fri. for dinner, Sat.-Sun. for breakfast, lunch, and dinner. for private parties Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), 3315 State St Santa Barbara, 805-5692400, and in Arlington Plaza. www.renaudsbakery.com.

Roy. Voted best late night dining spot in town. Bistro-style American cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list.

Dinner from 6pm till midnight daily. [D] $$, (FB) 7 W. Carrillo, 966-5636.

Santa Barbara Fishouse. Great locally caught fresh fish prepared in a casual 18 East Ortega 805-568-0702 www.dargans.com fun atmosphere. Terrific happy hour. Right across from East Beach. [LD], $$, FB. 101 East Cabrillo Blvd. 966-2112.

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

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

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

Shoreline Beach Cafe. 801 Shoreline Dr., Santa Barbara, 805-568-0064, shorelinebeachcafe.com; open daily for breakfast, lunch, and dinner. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare.

Via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 569-6522.

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

SA N TA BA R BA R A, CA LIFOR N I A U.S.A. Zen Yai. Experience a new era of Thai cuisine, blending SA N TA BA R BA R A, CA LIFOR N I A U.S.A. traditional dishes with a California nouveau flair. [LD] $$, (B&W) 425 State St., 957-1193.

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

IRISH COMFORT

Comfort

in the heart of downtown

Eat, drink and relax on the beach!

Shoreline Cafe Shoreline Cafe Breakfast | Lunch | Dinner | Cocktails

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COZY CHOICES FOR FALL DINING DOWNEY’S Carpenter Ranch Squab with Santa Rosa Plums, thyme, Swiss chard and potatoes.

PETIT VALENTIENE Duck confit with asparagus and pomegranate gastrique.

PALACE GRILL Pecan Chicken Picatta with house made Creole lemon butter caper sauce.

Ashley Gove

Ashley Gove

Ashley Gove

Michael Brown

LOUIE’S AT THE UPHAM Filet of Sole with angel hair pasta, asparagus and caper ratatouille.

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DINING OUT

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

113 Harbor Way, chuckswaterfrontgrill.com.

CORK ROOM AT BOUCHON The Cork room is a private dining room for groups of up to 20 guests.

Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria St., 805-703-1160, bouchonsantabarbara.com

CUCINA ROOM AT OLIO E LIMONE www.luckys-steakhouse.com

The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusivity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805899-2699, olioelimone.com

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

EVENTS BY STELLA MARE’S 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 72

FOOD & HOME

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DINING OUT bar, an outdoor terrace, and majestic views, Events

by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events. 3302 McCaw Avenue, (805) 969-3415, stellamares.com

locally sourced ingredients thoughtfully created artfully presented

PRIVATE LOUNGE

LOUIE’S AT THE UPHAM HOTEL Louie’s features two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest available produce and local wines.

The setting is inside the historic Upham Hotel which offers state of the art audio visual equipment for all levels of social and corporate presentations. For more information call 805-963-7003 or visit www. louiessb.com.

OPAL RESTAURANT AND BAR Opal Restaurant and Bar can accommodate inhouse parties from 10-120, and we have extensive experience in serving corporate functions, birthdays, wedding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts.

Whether it is an on-site banquet or off-site catering, our highly effective system of service enables us to handle all events from the most casual birthday bash to the most exacting and formal affair, with a smooth and flawless style that anticipates every situation and creates a great experience for you and your guests. 1325 State Street, Santa Barbara, (805) 966-9676, opalrestaurantandbar.com

Cafe by serving lunch

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

located in the Santa Barbara Museum of Art

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

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

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

1130 state street / 805.884.6487 www.fimuseumcafe.com catering www.fievents.net

18 East Ortega 805-568-0702 www.dargans.com

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

111 East Haley Street, Santa Barbara, (805) 9635766, purejoycatering.com

E E R F DELIVERY

*

, 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 w w w. f o o d – h o m e . c o m

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COLDWELL BANKER RESIDENTIAL BROKERAGE

THE PROVEN LEADER IN

SANTA BARBARA & MONTECITO REAL ESTATE

110 years in business, with more than 3,100 offices in 50 countries and territories, Coldwell Banker Residential Brokerage remains the trusted source of innovative real estate solutions both worldwide and locally.

MONTECITO 805.969.4755 MONTECITO UPPER VILLAGE 805.969.0900 SANTA BARBARA 805.682.2477 WWW.COLDWELLBANKERHOMES.COM

Featured Property Listed By Susan Burns Associates 805.565.8822 ©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC.Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals.

COLDWELL BANKER RESIDENTIAL BROKERAGE

THIS IS HOME. HOME OF THE INDUSTRY’S TOP AGENTS Coldwell Banker agents bring dignity, drive, and dedication to each of their own unique business models. Specializing in all neighborhoods and areas in the beautiful county of Santa Barbara. These agents will go above and beyond to exceed your real estate expectations.

JEFF & MARCO FARRELL

JENA HARRIS

“Father-Son Full Service Team”

“Here to serve your real estate needs”

“My clients are priority #1”

REALTORS® | CalBRE 00810993 805.565.8839 JFarrell@ColdwellBanker.com

REALTOR® | CalBRE 01930435 805.331.3683 Jena.Harris@ColdwellBanker.com

REALTOR® | CalBRE 01409305 805.895.7495 DianeLundberg@yahoo.com

ERIC STOCKMANN

RYAN STREHLOW

BETSY JONES-ZWICK

“Living, personified”

“Top 2% of Agents Internationally”

“25 Years of Real Estate Success”

REALTOR® | CalBRE 01963971 805.895.0789 Eric@EricStockmann.com

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

REALTOR® | CalBRE 01090662 805.452.5501 Betsy.Zwick@gmail.com

MONTECITO 805.969.4755

MONTECITO UPPER VILLAGE 805.969.0900

DIANE LUNDBERG

SANTA BARBARA 805.682.2477

VISIT WWW.COLDWELLBANKERHOMES.COM

©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC.

country Paradise in Hope Ranch

Santa Barbara, California Listed at $4,400,000 | Stately Mediterranean-style home with 4 bed-5 bath on 2.6 acres sits on top of a knoll in the heart of Hope Ranch.

Joanne Tacconelli Broker Associate, Estates Director

(805) 570-2314 JoanneTacconelli@ColdwellBanker.com CALBRE# 01158566

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

BEAUTIFULLY REMODELED EAST BEACH CONDOMINIUM GREAT VALUE - $799,500

A Santa Barbara native representing Buyers & Sellers from Carpinteria to Gaviota.

Call on me to consult on your next move.

Bruce Emmens REALTOR® CalBRE#01931978

Bruce.Emmens@ColdwellBanker.com

BruceEmmens.cbintouch.com (805) 452.3283

-Security Gated -Single Level - Ground Floor -2 Bed - 2 Bath

RYAN STREHLOW

-Pool, Jacuzzi, Sauna, Clubhouse

Associate Broker Presidents Elite, Top 2% (805) 705-8877

-2 Covered Parking Spots

CALBRE #01044673

-Spacious Interiors

©2015 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned

by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals.

©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC.

Botanical Garden Villa on the Riviera’s Northern Plateau $3,250,000

Special Riviera Villa Blending Spanish Colonial Architecture with Casual California Living Private Botanic Garden-Like Acre of Grounds Features Walking Paths, Specimen Plants, Bountiful Gardens & a Free Form Pool

SantaBarbaraRivieraHomes.com Chris@ SBRivieraHomes.com

805.565.8823

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

COLDWELL BANKER RESIDENTIAL BROKERAGE MONTECITO & SANTA BARBARA

VIEWS & LUXURIOUS AMENITIES

IMPECCABLE OCEAN VIEW ESTATE

6.61 ACRE MEDITERRANEAN ESTATE

Montecito | $8,950,000 Susan Burns Associates | 805.565.8822

Montecito | $7,250,000 Susan Burns Associates | 805.565.8822

Caprtinteria | $6,550,000 Barbara Koutnik | 805.565.8811

MONTECITO HEDGEROW

PRIVATE REMODELED HOME

PANORAMIC VIEWS & PRIVACY

Santa Barbara | $2,485,000 Susan Conger & Charlie Petersen | 805.565.8838

Montecito | 2,345,000 Elisa Atwill | 805.705.9074

Santa Barbara | $2,389,000 Scott McCosker | 805.687.2436

OCEAN AND CITY VIEWS

UPPER EAST SIDE HOME

4 BD/3 BA HOME NR MTN. VIEW SCHOOL

Santa Barbara | $1,798,000 Scott McCosker | 805.697.2436

Santa Barbara | $1,475,000 Vicky Garske | 805.705.3585

Santa Barbara | $1,125,000 Plana Partners | 805.895.0591

MONTECITO 805.969.4755

MONTECITO UPPER VILLAGE 805.969.0900

SANTA BARBARA 805.682.2477

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

THIS IS HOME.

CELEBRATING 110 YEARS OF BRINGING FAMILIES HOME.

CONTEMPORARY ESTATE

UNSURPASSED VIEWS

TRANQUIL COUNTRY ESTATE

Montecito | $6,175,000 Susan Conger | 805.565.8838

Santa Barbara | $4,495,000 Barbara Koutnik | 805.565.8811

Montecito | $3,750,000 Barbara Koutnik | 805.565.8811

CALIFORNIA COTTAGE

CHARMING HOME IN MUS DISTRICT

4BD/3BA HOME, LARGE YARD.

Montecito | $2,275,000 Susan Burns Associates | 805.565.8822

Montecito | 2,050,000 Betsy Jones Zwick | 805.452.5501

Santa Barbara | $1,995,000 Betsy Jones Zwick | 805.452.5501

LUXURY EL ESCORIAL CONDO

2 BED/2 BATH, SINGLE LEVEL

1BD/1BA, SINGLE LEVEL

Santa Barbara | $835,000 Bob Oliver & Karin Holloway | 805. 895.6967

Goleta | $515,000 Jeff & Marco Farrell | 805.565.8839

Goleta | $469,000 Jeff & Marco Farrell | 805.565.8839

FOLLOW US

VISIT WWW.COLDWELLBANKERHOMES.COM

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

S AL LY HAN SETH REALTOR ®

“A Santa Barbara Native, representing Santa Barbara & Montecito for 30 years”.

805.570.4229 Hanseth4@aol.com www.SallyHanseth.com CalBRE 00902225

COLDWELL BANKER RESIDENTIAL BROKERAGE IS PLEASED TO CONGRATULATE SALLY HANSETH ON HER SUCCESSFUL BUYER REPRESENTATION AT 258 CLOYDON CIRCLE, LISTED AT 1,875,000 ©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC.Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC.

Professional Service with a Personal Touch “Thank you so much for helping me find my new home. I couldn’t be happier with your service. My father and I remarked often on how happy we were to “have you in our corner.” You did a great job in helping us through the difficult process. Your negotiation skills and ability to stay calm and “keep the deal together” was so appreciated. I’ll be sure to recommend you to anybody I know who’s in the market of buying or selling real estate.”

~ E . Olsen

Rochelle Schneider

©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC.

REALTOR® 805.448.6227 RochelleS@ColdwellBanker.com www.RochelleSchneider.com

CalBRE #00711009

Real Estate with Expertise and Integrity

Linda Lorenzen (805) 886-1842

Sally Dewan

(805) 895-7177 Team@LorenzenPartners.com

To view more of our listings visit

www.LorenzenPartners.com

www.SantaBarbaraLuxuryEstate.com

www.HopeRanchParadise.com

©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals. CalBRE 00583737 & 01904629

MARC BAXIS REALTOR ®

Here in Santa Barbara I don’t just sell homes... I sell a lifestyle...

Marc Baxis has been a godsend. He found us our dream house and guided us through the purchase with honesty and care.

He’s a straight shooter, who wasn’t willing to do or say anything just to complete the sale. But he WAS willing to go the extra mile to protect our interests. He’s good people and he works his butt off for his clients. We couldn’t recommend Marc more highly. -Scott Williams, NCIS Executive Director Marc Baxis & Associates offer a diverse range of expertise in marketing and negotiating to make sure your transaction is successfully completed. Give me a call and let me see how I can better serve you!

SANTA BARBARA | MONTECITO | SANTA YNEZ VALLEY AND BEYOND

RECENT SUCCESSES 728 ROSKILDE ROAD, SOLVANG SOLD AT $1,525,000 925 CAMINO LINDO, GOLETA SOLD AT $875,000

CURRENTLY LISTED 0 MEADOWVALE RD, SANTA YNEZ CA 93460 TRUST SALE - AS IS. LOWEST PRICE LOT OF THIS SIZE IN THIS SURROUNDING LOCATION! $495,000 Thinking of buying or selling? Put me to work for you.

805.770.0011 | MARC.BAXIS@CAMOVESCOM Cal BRE 01968089 ©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC.Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals. If your property is currently listed for sale, this is not intended as a solicitation.

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