Food & Home Magazine - Fall 2019

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DINE OUT! FALL SELECTIONS FROM LOCAL KITCHENS

PLUS: THE FARMHOUSE IN OJAI SB BEER GARDENS LOCAL CHEFS Q & A THE MODERN BATHROOM RECIPES AND MORE!

Grilled garlic prawns over rice pilaf from Crocodile Restaurant.

Photo By Braulio Godinez

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UP FRONT

CHEF STORIES

Q & A from some our local best . . . . . . . . . . . . . 48

F E AT U R E S Firsts: Mobile Magic, and pizza for 500, please.......21 Lunch at the Maravilla . . . . . . . . . . . . . . . . . . . . . . . 22 Shepard for a night . . . . . . . . . . . . . . . . . . . . . . . . . . 23 The Farmhouse at the Ojai Valley Inn . . . . . . . . . . 24

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Brew Culture: SB’s happening breweries . . . . . . . . 28 El Encanto and cocktails with a view . . . . . . . . . . . 26 The Stelvin Saga . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Home Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32 Home style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 61 Upgrades: New Directions in Tiles . . . . . . . . . . . . . 64 Builder Notes: Greening a Bathroom . . . . . . . . . . . 66 In the Garden: Gardens of Stone . . . . . . . . . . . . . . 76 Real Estate: Staging Q & A . . . . . . . . . . . . . . . . . . . . 78 Dine Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82 Venues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96 The Last Page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

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HOME STYLE

BLING TO ZING

Bathroom Design Trends for the 2020s . . . . . . . 69

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Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 2019. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

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FIRSTS

Mobile Magic And pizza for 500, please

Steve Mysers

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tephen Meyer’s love of pizza began early in life in New York, where his father would often bring home a pie after his shift, and his family would enjoy it for breakfast. Cooking since he was a kid, Meyer learned some of his skills from his grandma, but he cooks largely by feel, never mind measuring cups or recipes. While his customers rave about his food, he will only modestly say, “It always comes out right.” For him, food is a “mutual language” we all share, and he began his family catering business in 1980 to bring his love of cooking to others.

Although he makes a range of old favorites in his mobile pizza oven (Margherita, pepperoni, mushroom and olives, etc.), his most popular offerings are the ones that show his culinary imagination. The tri-tip

pizza with chipotle mayonnaise is perhaps his most ordered pizza, although his vegetarian pizza topped with kale salad is in heavy rotation too. If you’re lucky, he may have his lobster bisque pizza available. Meyers starts this unique pie with lobster bisque, adds cheese, and tops the pizza with lobster ravioli, a combination you will not soon forget. A personal favorite is the black mussel pie with tomato and basil…a dish he served at the 2018 Santa Barbara Chowder Festival to the delight of over 500 patrons. He’s also slated to be on hand at the 2019 Chowder Fest on November 3.

“We’re a lot more than just pizza,” Meyers reminded. “we can do everything from a full breakfast menu, with omelets and flapjacks on the (continued)

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Corina Sylva

beach to a gourmet steak dinner at a wine country wedding. We make dessert pizzas, too, with apricots, crème fraiche and honey fired on a pizza crust and topped with ice cream.” Meyers also does great BBQ, homey mac & cheese, and not-too-hot Buffalo wings. But he also borrows from world cuisine and cooks everything from Thai chicken to Persian food, depending on the occasion.

Because his pizza oven and grill are mobile, Meyers is able to service a large territory from San Luis Obispo all the way to Los Angeles. He brings genuine care to his events and loves nothing better than “seeing people’s smiles.”

If you’re planning an event he encourages you to sample his food at one of his frequent public events.

(Just check the website) Captain Fatty’s, an up-andcoming brewery in Goleta, often features his food. Try a glass of their calypso sour with a freshly fired pizza, and you’ll be hooked!— By Angela Borda

www.santabarbarawoodfirecatering.com

Lunch at the Maravilla

Y Steve Mysers

ou’ve probably driven by countless times and never knew what you were missing. There’s a lunch spot secret that is slowly emerging for the business community in Goleta and it’s called The Monarch Grill, located inside the Maravilla Assisted Living Residences on Calle Real. 30 plus-year veteran gourmet chef, Porfiro Lemus, who hails from stints at The Wine Cask, San Ysidro Ranch and Citronelle, features a menu that highlights healthy, plant-based offerings as well as traditional fare. One of the vegetarian favorites is the stuffed smoked butternut squash, roasted with wild brown rice pilaf, cranberries, walnuts, artichokes, and garnished with vegan mozzarella and curry sauce. It’s as if tangy and savory had a baby! Other offerings include same day roasted corned beef sandwich on sour dough, sautéed forest mushrooms with pasta and chicken and a vegan Mexican brown lentil soup. Delicious! Next time you’re thinking of a switch in the usual lunch venue, give this place a try. Prices are great, too. Who knew?—Raymond Bloom Maravilla. 5486 Calle Real, between Patterson and Kellogg. 805-2849861.

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W W W. F O O D – H O M E . C O M

Shepard for a night

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ou’ve been out on the moor tending your sheep. You’re cold and hungry. You trudge back to your cottage and there, waiting for you, is a hot and hearty crock of dinner made just for you.

It’s shepherd’s pie. And it’s perfect.

On the off chance that you’re not in Ireland and you lack sheep, no problem. You can just meander to Dargan’s Irish Pub & Restaurant on East Ortega and be a shepherd for a night.

Hearty is the watchword. At Dargan’s, shepherd’s pie features ground Angus beef simmered in gravy with onions, peas, carrots, to a heady richness. Then it’s topped with mashed potatoes extruded through a pastry bag to leave beautiful ridges that are crisped brown under a salamander.

Dargan’s has been cooking in Santa Barbara for 21 years and shepherd’s pie has been a staple from day one. Is it one of the most popular menu items? “Absolutely,” said manager Sarah Robinson. (Note: If you like crunch, get some house-made potato chips on the side.) — by Jeff Miller www.darganssb.com (805) 568-0702

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FOOD + HOME

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FIRSTS

The Fine Art of Cooking

Experiencing The Farmhouse at the Ojai Valley Inn

T

he Farmhouse at Ojai Valley Inn has raised the bar in epicurean adventures and bucket list events under the leadership of L.A.-based uberchef Nancy Silverton.

The culinary arts and special events center has been selling out cooking classes and events ever since it opened in the spring of 2019. Under the leadership of the restaurant maven/cookbook author/James Beard Award-winning chef (2016) and now The Farmhouse’s culinary ambassador, Silverton has been lining up wellknown, talented, visiting chefs, butchers, authors, and more to share their culinary knowledge with paying guests.

Silverton holds forth at times, along with the Ojai Valley Inn’s team of talented in-house chefs and mixologists and other local tal24

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ent. Presenters have included food author/editor Ruth Reichl, Dario Cecchini butchering half a cow, and local “artisans in residence,” including Ojai Olive Oil’s Philip Asquith, Adam Tolmach of The Ojai Vineyard, and Tomatotopia’s Scott Diagre, tending the organic demonstration garden.

Event and cooking class prices range from $550 for “Cooking with Truffles” to $275 to learn the art of making gourmet grilled cheese sandwiches with Silverton. Wine tasting and other events, including year-round “Kids in the Kitchen” children’s cooking classes ($85), cost $100 or less.

The events center features two modern-rustic-elegant barn-like structures. The 4,000-square-foot demonstration venue contains an enviable Viking kitchen for up to 150 students with all the

tools needed to put on a cooking show. An 8,500-square-foot timber and glass great room for big receptions features 14-foot sliding doors, 25-foot-high peak ceilings, and a foyer. Outdoor spaces with

willow-covered canopies feature a trellised communal table and a kitchen with a live fire for cooking in the courtyard gardens. There’s also a large lawn – perfect for weddings or other large gatherings.

An eye-catching redwood table was built with the help of students from the Ojai Valley School using a tree scorched by the Thomas Fire.

Silverton scheduled “local chefs” (California/LA) the first year, but look for more “distinguished guests” from farther afield next year.

Shangri-La is now more delicious thanks to the uberchef ’s efforts to put The Farmhouse on the international culinary map.

The Farmhouse at Ojai is well on its way.

The Farmhouse at Ojai Valley Inn www.ojaivalleyinn.com W W W. F O O D – H O M E . C O M

Photos courtesy of The Farmhouse

By Leslie A. Westbrook

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

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

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

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FIRSTS

The Stelvin Saga Scourge of the screw cap

By Bob Wesley

Leslie A. Westbrook

T El Encanto and cocktails with a view

Y

ou meet before sunset. The waiter shows you and your date to the perfect table with a sweeping view through the treetops to the bay. You have the pale pink “El Encanto Rosa margarita.” He, appropriately, orders, the “Charmer,” made of house-infused grapefruit and St. Germain elderflower liqueur. You toast, you talk, you tease.

You devour the appetizers: tempura shrimp, poke and miso chicken wings set in a basket lined with edible soy paper sprinkled with sesame seeds. The waiter tells you that you can write on the soy paper, so you do.

Another cocktail? Why not, there’s time before the movie at the Riviera. For you, a classic martini with blue cheesestuffed olives, golden in the fading light.

For him, a sidecar.

You walk to the theater, hand in hand.

The excellent Linda Ronstadt documentary also rocks. You return for a repast to the outdoor patio for the lemon olive oil cake and jazzy guitar with a nighttime view almost as sublime as the earlier one.

Is that the moon peeking between the trees?

An evening so perfect, so charming, you didn’t even notice Michelle Pfeiffer dining just a few tables away. — Leslie A. Westbrook Belmond El Encanto, 800 Alvarado Pl, Santa Barbara (. www.belmond.com

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he prevalence of screw-topped wines these days is remarkable, as the dismissive backlash against them just 10 years ago suggested they would falter, fade, and exit the oenological stage faster than this list of one-hit wonders: Taco (“Puttin’ on the Ritz”), Thomas Dolby (“She Blinded Me with Science”), and Lipps, Inc. (“Funkytown.”)

Why did the general public heap such scorn upon the Stelvin cap closure but place songs like this high up on the Billboard charts?

Musically, we’ll never know, as the tunes above stand alone in the aural wasteland that is Top 40 radio. They should be enshrined in the Milli Vanilli Wing of the Tinnitus Hall of Fame.

With regard to wine, pretty simply, ‘twas snobbery…

Consumers have long associated screw caps with gutter wines, those imbibed under the cover of a brown paper bag beneath a street light in a shabby part of town. Brands like Night Train, MD 20/20 and Thunderbird are notorious for their high octane and low price, and were the 40-ouncers of their day.

For decades, this image of lowlife, pop-top swill burrowed itself into the American psyche, just as, at the opposite end, Dom Perignon became the one luxury Champagne that any average Joe or Jane could easily name. Image is everything, and twist-offs became forever associated with N.V. (non-vintage) skid row beverages to be dismissed with as much condescension as one could humanly muster.

Then, in the mid-to-late 1990s, as worldwide wine production increased, cork quality began to fall as demand put a strain on the industry. The incidence of faulty corks ridden with TCA (trichloroanisole) began to rise, ruining, by various estimates, 6 - 10% of wines on average.

It boiled down to a production problem: This insidious chlorine-based compound infests corks and the wines that they’re pushed into, imparting a musty, cardboard-like odor and robbing wines of their fruit. At its worst, it can resemble a damp basement filled with mildewy newspapers. At lower levels of concentration, it’s less obvious and gives the impression of bitter fruitlessness.

Whether ghastly and undrinkable, or “merely” harsh and astringent on the palate, impacted wines were a bane to wine lovers and to the business.

Winemakers began to seek out alternatives to cork in earnest, and the trusty screw cap was rediscovered as a reliable seal, this time for fine wines. The backlash was immediate, as the average consumer felt sommelier-like revulsion to these seemingly lowbrow closures. Actually, decades of testing, especially

by New Zealand and Australian wineries, had long before shown that Stelvin seals were ideal for keeping wines fresh.

They were almost TOO good, slowing down the gradual oxidation process in the bottle to a near standstill.

As metallic twist-offs began to appear on more and more bottles, the cork industry was able to catch up on and also refine their production capabilities, and the incidence of foul, corked wines has dropped dramatically in the last decade. Other closures, like the glass Vinolock, have also gradually entered the market.

They have a more elegant appearance, but personally, I don’t care if a bottle of wine comes with a cement doorknob on top, just as long as it tastes like the winemaker intended!

Bob Wesley is the GM and wine buyer for Savoy Wines in Santa Barbara.

W W W. F O O D – H O M E . C O M

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FIRSTS

BREW CULTURE SB’s hopping and happening breweries

By Angela Borda

B

rewing is serious flavor and fun in Santa Barbara, with a vibrant scene of brewpubs and tasting rooms, all serving beer brewed locally. The Funk Zone is the perfect spot for a beer crawl, with Fig Mountain, Brass Bear, Topa Topa, Third Window, Telegraph, and more dotting every corner. But don’t overlook Night Lizard on State Street, or Captain Fatty’s, the Brewhouse, and Hollister Brew Company. At any of these places, ask for test sips to hone in on your favorite and chat with the friendly bartenders and enthusiastic brewers for a truly unique flavor experience from hearty stouts to the rare triple IPA. BRASS BEAR BREWING Head brewer Seth Anderson makes a tasty beer and has mean chops at the grill of this small but mighty brewery, where a dedicated following comes for tall glasses of beer, good eats, and even the occasional murder mystery dinner party. Of their popular Hopping Grizzly IIPA, Seth says, “It’s a very full bodied and balanced IPA with a good malt backbone with classic hops. We dry-hop it, which gives it a floral nose.” Don’t miss out on their blood orange

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“heff,” with citrus notes, and be sure to pair it with the chipotle rosemary shrimp. www.brassbearbrewing.com

THE BREWHOUSE SANTA BARBARA One of the liveliest Happy Hours in town happens at the Brewhouse, where brewers Pete Johnson and Casey Smith offer twenty of their beers on tap. Perhaps their most popular is the Motivation Destroyer IPA, which Casey describes as having “more of a tropical flavor from the Mosaic and Galaxy hops, which give a fruit flavor.” Or for something more traditional try the Condor Pilsner that Casey calls a “quintessential German-Style Pilsner, light, refreshing, and easy drinking.” Bring your friends, even bring your pooch (they have a special menu for pups) and enjoy a convivial atmosphere, downhome food, and a big mug of brew! www.sbbrewhouse.com CAPTAIN FATTY’S BREWERY Captain Fatty’s is a fun and festive place to hang out, especially on Thursday and Saturday afternoons, when wood-fired pizza is made to order by Santa Barbara Wood Fire Pizza. Sat-

urday evening features live music, and every week the captain releases a new beer. But a must-have is the Calypso Cucumber Sour, a refreshing, puckery brew that head brewer Collin Honeybourne makes in a “Kettle Sour style with the addition of fresh, local cucumbers added directly into the beer at the end of fermentation.” If you’re looking for an IPA, try the popular Blue, a “classic West Coast IPA made with Warrior, Columbus, Simcoe, Amarillo, Citra, & Mosaic hops.” www.captainfattys.com FIGUEROA MOUNTAIN BREWING CO. The “fig family” is a tight-knit crew of award-winning brewers creating innovative beer right here in Santa Barbara. In their Funk Zone brew room, try the David Brown, a rich brew that fill operator Aaron Sawtelle describes as having a “caramel, toffee taste with a good bold flavor.”

Or the supremely popular Hoppy Poppy that barkeep Shane Braly loves for its “resinous, citrus, earthy flavor with a smooth finish.” Join the Mug Club at this happening, fun brewery, and get your own mug on the bar, just in case you get thirsty. www.figmtnbrew.com

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With dining this good your friends may show up at lunchtime and stay through dinner.

At Maravilla, the reviews for our restaurant-style dining are in, and they range from wow! to yummmmmm!

HOLLISTER BREWING COMPANY This dynamic little brewery offers a constant rotation of fourteen beers on tap, a mixture of traditional and trend brews. Head brewer Ben Elson recommends the Diamond Vice Pilsner. “Pilsner is an awesome historic beer style that is close to my heart. I went with a full flavored heirloom varietal of German Pilsner malt, and found some wonderfully aromatic European hops to balance it. It is a hop-forward Pilsner, with great balance and drinkability.” But if you fancy a brown ale, try the Red Eyed Bird, infused with cold-brewed espresso from Low Pigeon Coffee. www.hollisterbrewco.com

NIGHT LIZARD BREWING COMPANY Night Lizard Brewing is so dedicated to beer that for their rich Lupine Porter, they start with a mineral-rich water to simulate brewing in old London, along with English yeast and three kinds of malts. The result is a drinking experience assistant brewer Clay Brackley describes as “Sweetness in the beginning, caramel in the middle, and chocolate in the finish.” Pair it with their pork ribs in the “laid back, homey feel” of this environmentally-focused, family-friendly brewery.

Porter not your thing? Try the Live Forever, a San Diego-style IPA that GM Don Fisher calls a “hop-forW W W. F O O D – H O M E . C O M

Call us to set up a time and taste for yourself, or join us at our upcoming event.

Lunch & Learn

Wednesday, October 23rd • 11:30am Join us for a complimentary lunch and learn more about the engaging lifestyle offered at Maravilla.

To reserve your place, please call 805.284.9861.

It’s a great way to get to know us.

C a s i ta s • Se n ior R e s i de nc e s I n de pe n de n t & A s s i s t e d L i v i ng • M e mor y C a r e

5486 Calle Real • Santa Barbara, CA MaravillaSeniorLiving.com • 805.284.9861 DISCOVER EXCEPTIONAL SENIOR LIVING RCFE# 425801937 FOOD + HOME

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ward, pop-in-your-mouth kind of deal.” www.nightlizardbrewingcompany.com

TOPA TOPA BREWING COMPANY Brew with a heart, Topa Topa donates 1% of its profits from its sixteen rotating taps to Planet-affiliated non-profits. Chief Peak is brew maters Casey Harris’s runaway hit, with notes of “passion fruit, orange, and gooseberry,” but don’t skip past the Nitro Milk Stout.

The stout invokes a rich dessert with its thick, soft, whipped-cream style bubbles over an unctuously dark brew that is delightfully drinkable and smooth.

Just next door is Nook, serving up juicy burgers to bring to the bar. www.topatopa.beer THIRD WINDOW BREWING Sit down for even a minute in this family friendly brewery, and locals at the bar will tell you it’s one of their favorite places in town. One of the tastiest brews would be the Merci, Pierre, a Belgian Whitbier with a honeyed, citrus flavor and a golden hue with a dreamy float on top, served in a generous tulip glass. Homemade sourdough baked in a wood-fired oven will do you right for any of their brews. But be sure to finish with the Walkabout 2019, a delightfully dark beer with a bright, lively flavor of chocolate and orange. www.thirdwindowbrewing.com

TELEGRAPH BREWING COMPANY Telegraph brews will make your mouth pucker. But that’s what head brewer Peter Brauer intended with his line of sours, many of which are brewed in barrels. Bar keep Chris Schmidt recommends the Santa Margarita, a Belgian-style beer with “a little bit of lime and salt in there, hence the margarita name. You can drink it all day, especially on a hot day.” The Sour New England IPA and Tart & Juicy IPA will not lead you astray either, thanks to their wild yeast captures and careful crafting. If you’re feeling brave, go for the Big Bad Baptist, a fierce beer that is brewed in aged bourbon barrels. www.thirdwindowbrewing.com

PURE ORDER BREWING COMPANY James Burge loves his job as head brewer of Pure Order because “every day is different and every beer is different.” The company prides itself not just on his beer but on the family ethos of their company, and the love shines through in their brews. The Santa Barbara Pale Ale is most popular, with a heavy hop aroma and piney flavor with a refreshing finish. But don’t pass by the Black Gull Porter that James lauds for its “roasted coffee and chocolate flavor,” to be enjoyed with “happy locals in a great outdoor tasting environment.” www.pureorderbrewing.com 30

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Locally owned since 1980

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

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HOME CHEF SANTA BARBARA SLOW-COOKED BEEF

Santa Barbara Slow-Cooked Beef

6 servings Recipe by Judit & Corina Schweller GlamorousBite.com Photos: Corina Schweller

INGREDIENTS One 3-pound beef chuck roast or beef brisket 1 tsp coarse sea salt 1/2 tsp black pepper freshly ground 2 tbsp olive oil 2 tbsp Santa Barbara spice mix 1 tbsp sun-dried tomato in oil 1 1/2 cups wine - Syrah or other dry red wine 1 cup beef broth 1 large ref onion - sliced 4 garlic cloves - sliced 1/2 cup black olives - sliced 8 small tomatoes - quartered 3 fresh thyme sprigs 12 fresh basil leaves Santa Barbara Spice Mix: 2 tsp sea salt 1 tsp garlic powder 1 tsp black pepper 1/2 tsp paprika 1/2 tsp red pepper flakes 1/2 tsp ground cumin 1/2 tsp dried oregano INSTRUCTIONS Preheat oven to 325 degrees F. Generously season meat with salt and pepper on both sides. Heat olive oil in a heavy casserole pan (we love to use our old Le Creuset).

Over medium high heat sear the beef for about 3-5 minutes on each side, until the meat has a nice caramelized brown coat.

Sprinkle the Santa Barbara spice mix over the meat and add the sun-dried tomatoes.

Pour wine and beef broth over the meat. Add onions, garlic, olives, half of the sliced tomatoes, thyme sprigs, and basil leaves.

Cover the casserole pan with a lid and braise in oven for about 2 1/2 hours.

Add the remaining tomatoes and braise for another 30 minutes or until beef is very tender.

Let it rest for 10 minutes so the flavors of the pan juice can intensify before serving. You can use a slow cooker instead of cooking in the oven

PUMPKIN CROSTINI WITH SAGE

Corina Sylvia

8-12 servings Recipe by Judit & Corina Schweller GlamorousBite.com Photos: Corina Schweller

INGREDIENTS 24 Fresh Sage Leaves 1/3 cup extra virgin olive oil 1 whole wheat baguette - cut into 24 slices, FOOD + HOME

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Pumpkin Crostini with Sage

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HOME CHEF about 1/2 inch thick 1 tsp sea salt 1 small pumpkin or butternut squash 2-3 lbs (or purchase already cubed pumpkin) 1/3 cup red wine - we used Merlot 3 tbsp balsamic vinegar 1 tbsp organic honey 1/3 cup goat cheese - smash with fork INSTRUCTIONS Preheat oven to 375 degrees F. Fried Sage Leaves: Heat olive oil in a medium sauce pan and fry sage leaves for a few minutes, divided into 2-3 batches, until they become crisp and dark green in color. With a slotted spoon gently transfer to a piece of parchment paper in a single layer and let them cool. Set aside the sage infused olive oil. The fried leaves are very delicate so handle them carefully.

Crostini: Brush each baguette slice with the sage-infused olive oil on both sides and sprinkle lightly with sea salt. Arrange the slices in single layer on a baking sheet and toast in the preheated oven for about 8-10 minutes or until golden in color.

Set aside to cool. You can make the sage leaves and the crostini up to three days ahead and store them separately in an airtight container at room temperature.

Roasted Pumpkin Cubes: Preheat the oven to 400 degrees F. Cut pumpkin in half. With a metal spoon scoop out the pulp and seeds. You can save the seeds for roasting later. Slice into 1-inch-thick moonshaped wedges and peel the skin off with a vegetable peeler. Cut pumpkin slices into 1-inch cubes.

Spread out pumpkin cubes on a large baking sheet and drizzle with the remaining sage-infused olive oil. Sprinkle with sea salt and toss to coat evenly.

Roast in oven for about 30 minutes or until tender.

Let them cool.

Red Wine-Balsamic Reduction: In a small sauce pan combine wine, balsamic vinegar, and honey and cook over medium heat uncovered until it reduces to about 1/4 cup and becomes syrupy.

To Assemble: Spread a thin layer of goat cheese on each crostini and spoon pumpkin cubes on top. Arrange the crostini on a serving platter and decorate each with a sage leaf. Just before serving, generously drizzle crostini with the red wine-balsamic syrup.

4 MEAL-PREP SALAD IDEAS IN A MASON JAR

Corina Sylvia

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com Meal-prepping salads just got easier by layering them in mason jars. It keeps all the ingredients fresh but there’s a trick to how to prepare them to stay fresh. Check out these delicious meal prep ideas creating a salad in a jar.

EQUIPMENT: 4 - 32 ounce Mason jars with lid

W W W. F O O D – H O M E . C O M

Southampton by Wood-Mode.

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Plum Habanero Salsa

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HOME CHEF INGREDIENTS

VERY VEGGIE CHICKPEA CRUNCH SALAD

Danielle Fahrenkrug

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com 2 tbsp olive oil 2 tbsp lemon juice 1/4 tsp pink salt 1/8 teaspoon black pepper 1/2 cup chickpeas cooked, drained and rinsed 1/2 cup carrots chopped 1 tbsp onion slices or diced 1/4 cup edamame beans 1/2 cup cucumber diced 1/4 cup almond slices 1/4 cup cilantro chopped 1 cup romaine lettuce chopped Southwest Salad 1/4 cup salsa 1/2 cup black beans cooked, drained and rinsed 1 Roma tomato diced 1/2 cup corn 1/4 cup onion slices 1/3 cup guacamole 1 cup romaine lettuce chopped 2 tbsp Mexican cheese blend, shredded (optional) Sweet Arugula Chickpea Salad with Cranberries and Pepitas 3 tbsp raspberry dressing (use your favorite kind, I like Annie’s Organic) 1/2 cup chickpeas cooked, drained and rinsed 1/4 cup onion slices 1 tbsp dried cranberries 1/4 cup pepitas (pumpkin seeds) 1 tbsp pecans (whole or halves) 1 tbsp feta cheese (optional) 2 cups baby arugula Honey Mustard Chicken, Cucumber, Tomato and Egg Salad 3 tbsp honey mustard dressing (use your favorite kind, again, I like Annie’s Organic) 1 cup chicken cooked and chopped or shredded, preferably rotisserie 1 egg hard boiled, peeled and sliced 1 Roma tomato diced 1/2 cup cucumber diced 1 cup romaine lettuce chopped

INSTRUCTIONS Very Veggie Chickpea Crunch Salad In a Mason jar layer the ingredients in the order listed. First the oil, lemon juice, salt, and pepper.

Then layer the chickpeas, carrots, onion, edamame, cucumber, almonds, cilantro, and lettuce. Cover and store up to 4 days in the refrigerator.

SOUTHWEST SALAD

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com In a Mason jar layer the ingredients in the order listed. First add the salsa, black beans, tomato, corn, W W W. F O O D – H O M E . C O M

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HOME CHEF

onion, guacamole, and lettuce.

Optional to add the cheese. Cover and store up to 4 days in the refrigerator.

SWEET ARUGULA CHICKPEA SALAD WITH CRANBERRIES AND PEPITAS

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com In a Mason jar layer the ingredients in the order listed. First add the raspberry dressing, chickpeas, onion, cranberries, pepitas, pecans, arugula, and feta cheese (optional to add the cheese. Cover and store up to 4 days in the refrigerator.

Honey Mustard Chicken, Cucumber, Tomato and Egg Salad 38

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In a Mason jar layer the ingredients in the order listed. First add the honey mustard dressing, cooked chicken, hard boiled egg slices, tomato, cucumber, and lettuce. Cover and store up to 4 days in the refrigerator.

POMEGRANATE SALAD WITH ROASTED PERSIMMON, BRUSSELS SPROUTS AND MAPLE DRESSING

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com Persimmon recipes are delicious mixed with pomegranate seeds.

This comforting pomegranate salad combines roasted persimmons and nutty brussels sprouts in a sweet maple dressing. It’s burst-

ing with the tart and tangy flavor of freshly chilled pomegranate seeds and crunchy persimmon.

INGREDIENTS 25 brussels sprouts halved 1 1/2 cups diced fuyu persimmon about 1 1/2 large ones 1/4 cup celery diced finely 1 cup pomegranate seeds 1 cup chopped walnuts 3/4 teaspoon Himalayan salt 2 teaspoons apple cider vinegar 1/4 teaspoon freshly ground black pepper 2 tbsp maple syrup or birch xylitol for keto diet, not corn xylitol 4 tbsp olive oil 1 tsp lemon juice 1 tsp fresh tarragon 1 tsp Dijon mustard

INSTRUCTIONS Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.

In a large bowl add the brussels sprouts, celery and 1 cup of diced persimmon. Add 1 tablespoon of maple syrup, 2 tablespoons of olive oil, salt, and pepper. Toss to coat then spread out evenly on the baking pan.

In a small bowl whisk together the dressing: remaining 2 tablespoons of olive oil, apple cider vinegar, 1 tablespoon of maple syrup (or birch xylitol), Dijon mustard, and lemon juice. Set aside.

Roast the brussels sprouts and persimmon for 40 minutes total, flipping every 10 minutes to preW W W. F O O D – H O M E . C O M

Danielle Fahrenkrug

Spicy Cranberry Corn Salsa Turkey Bowl

Celebrate with us by the Boats!

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

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

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HOME CHEF

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

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When the roasted sprouts and persimmon are done remove from the oven and add to a large bowl.

Toss in the extra raw persimmon, pomegranate seeds, tarragon, and walnuts. Add the maple dressing and toss to coat. Serve warm or cold.

PLUM HABANERO SALSA

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Recipe and photo by Danielle Fahrenkrug Delightfulmomfood. com This plum habanero salsa is a wonderful way to use up seasonal plums and juicy tomatoes.

It’s a little bit of sweet and spicy wrapped up into one delicious salsa. Top it on tacos, burgers, salads, and pork chops.

INGREDIENTS 2 lbs tomatoes cored and halved 3 lbs firm-ripe plums pitted and diced 1 medium red onion diced 2 cloves garlic minced 2 tbsp tequila (optional)

1/3 cup bottled lime juice 1 tsp salt 2 tsp coriander seeds, toasted and crushed (or 1 teaspoon coriander powder) 2-3 habaneros minced INSTRUCTIONS Pre-heat oven to 350 degrees F. Halve tomatoes and place on a baking sheet cut side down. Roast 20 minutes then turn tomatoes over and roast an additional 10 minutes. Let cool then roughly chop.

Prepare boiling water canner.

Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Combine tomatoes with remaining ingredients in a stainless steel pot. Bring to a boil, then lower heat to simmer, cook stirring frequently until plums soften and salsa thickens, about 20 minutes.

Ladle hot salsa into a hot jar leaving a half-inch headspace. Remove air bubbles. Wipe jar rim.

Santa Barbara Smoked Salmon and Local Organic Pink Grapefruit Salad

BREAKFAST & LUNCH

Jane Chapman

7 Days a Week from 9:00am–2:00pm

11 WEST VICTORIA #10 • IN VICTORIA COURT [805] 770-2143 • SCARLETTBEGONIA.NET 40

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Caribbean food with a Santa Barbara twist!

Some offerings. Please join us soon!

Beet Salad

roasted beet, candied walnuts, bee pollen, citrus dressing 13

Jerk Chicken

marinated carribean jerk chicken, rice, plantain 14

Cubano Sandwich

marinated roasted pork, orange juice, lime juice, garlic, oregano 13

Catfish Sandwich

organic greens, mustard, ciabatta bread 15

Embermill 1031 State St. at the old Copper Coffee Pot. Lunch and Dinner 805-456-1212 www.embermillsb.com

W W W. F O O D – H O M E . C O M

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HOME CHEF 4 Meal-Prep Salad Ideas in a Mason Jar

SANTA BARBARA SMOKED SALMON AND LOCAL ORGANIC PINK GRAPEFRUIT SALAD

What you’ll need: Smoked salmon, grapefruit segments, lime juice, pistachio oil, shelled pistachios, caviar limes.

(Look for the limes at Isla Vista Food Co-Op or Mesa Produce) Arrange Smoked Salmon on your serving plate and layer with sliced pink grapefruit segments, lime Juice and a drizzle of pistachio oil. Garnish with toasted and shelled pistachios and a small 42

FOOD + HOME

spoonful of the delicate meat from the fresh caviar Lime. This recipe as more of an assemble and serve and can be made on a large platter for a party or on individual small plates.

Recipe courtesy of Jane Restaurant. www.janesb.com

GLUTEN-FREE BUTTERNUT SQUASH FLAX BREAD

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com Butternut squash flax bread is so warm, moist, and delicious without any dairy or added oils. A new healthy holiday favorite bread loaf to bring to the table.

INGREDIENTS 1 1/2 cups gluten-free flour 1/2 cup ground flax meal 1/4 cup coconut sugar 2 tsp baking soda 1 15oz can butternut squash puree 4 eggs 1 cup maple syrup

1/2 cup apple sauce 1 teaspoon nutmeg 1 teaspoon cinnamon 1 teaspoon pink salt Whipped Sweet Butter: 1/2 cup vegan butter or regular or ghee can be used if dairy is not a concern 2 tsp maple syrup 1/4 tsp cinnamon 1/8 tsp ground cloves INSTRUCTIONS Preheat the oven to 350 degrees F. Grease the bottom of two 8.5inch bread loaf pans with cooking spray or (vegan) butter; set aside.

In a small bowl whisk together the butternut squash puree, eggs, maple syrup, and apple sauce.

Set aside in a large bowl add the gluten-free flour, flax meal, baking soda, coconut sugar, nutmeg, cinnamon, and salt. Add the wet ingredients to the dry ingredients and whisk together until any chunks are dissolved.

Bake each loaf for 55 minutes.

Let cool for 10 minutes then transfer to a cooling rack to cool completely.

SPICY CRANBERRY CORN SALSA TURKEY BOWL

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com Tangy spicy cranberry salsa topped on rice and leftover turkey is bursting with roasted cranberry flavor! The salsa is a delightful addition to salads, tacos and added to holiday turkey dishes.

INGREDIENTS 5-6 cups frozen cranberries see notes 1 16-ounce bag frozen corn (I like grilled frozen corn at Trader Joe’s) 1 jalapeno pepper seeds removed and diced 1/2 cup green onion chopped 1/2 tsp pink salt or to taste 1 teaspoon cumin 1/2 teaspoon garlic powder W W W. F O O D – H O M E . C O M

Danielle Fahrenkrug

Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes.

Remove jars and cool 12-24 hours.

Check lids for seal; they should not flex when center is pressed.

Passing the baton. After enjoying 35 years in this beautiful Riviera home Frank and Nance are moving to the desert. Brett and Andrea are looking forward to many fun times ahead on this incredible terrace overlooking downtown SB and the harbor. I was thrilled to facilitate this transaction and get invited to the celebration!

S antaBar b a r a R i v i e r a Ho me s. co m

Ch ris@ SBR ivieraHo m e s . co m

805.565.8823 DRE#00989478 Š2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC.

COLDWELL BANKER RESIDENTIAL BROKERAGE

HOME CHEF juice, and salt.

Serve with rice and roasted turkey (or chicken).

Recipe Notes: If you like a lot of cranberry flavor, use 6 cups of cranberries. If prefer more crunch and less tang use 5 cups of cranberries.

Makes about 5 cups of cranberry salsa if using 5 cups of cranberries and about 6 cups using 6 cups of cranberries.

Always check the heat of the jalapeno first. If it is not very spicy, feel free to add a second one to the recipe.

Recipes by Danielle Fahrenkrug, Delightful Mom Food www.delightfulmomfood.com

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)

1 lime juice of 1/4 cup maple syrup Optional: 1 serrano pepper diced to garnish Cooked rice Leftover roasted turkey or chicken INSTRUCTIONS Preheat the oven to 400 degrees F. Remove corn from the freezer to thaw or heat in the microwave or stove top to thaw.

Set aside.

Spread the frozen cranberries on a baking sheet evenly so they don’t overlap and 44

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roast for 20 minutes.

The cranberries will look plump and “airy” but once they remove from the oven and cool they decrease in size.

When the cranberries are done, remove from the oven and let them cool.

Meanwhile, prepare the other ingredients by removing the seeds of the jalapeno and dicing it. Dice the green onions (and serrano pepper if using it for garnish and extra spicy).

Mix together the roasted cranberries, sweet corn kernels, chopped green onion, jalapeno, garlic, maple syrup, cumin, lime

ROASTED CAULIFLOWER AND CRANBERRY 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 INGREDIENTS 1 head of Cauliflower, cut into pieces 1 cup of fresh cranberries 1 Tbsp. fresh sage, chopped W W W. F O O D – H O M E . C O M

Danielle Fahrenkrug

Gluten-Free Butternut Squash Flax Bread

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

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HOME CHEF 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

A Benefit for the Arthritis Foundation

THANK YOU The Arthritis Foundation Central Coast proudly recognizes our sponsors, vendors, and volunteers who helped make the 38TH TASTE OF THE TOWN - A BENEFIT FOR THE ARTHRITIS FOUNDATION

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INSTRUCTIONS Preheat oven to 400 degrees. 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. 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.

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.

When your vegetables are finished roasting, 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.

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

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BUTTERNUT SQUASH SOUP

INGREDIENTS: 4 Whole Butternut Squash, cleaned out 1 Sweet Onion 1 Bunch Carrots 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

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SURFING IS MY REFUGE. Which is kinda funny because I surf one of the most crowded spots on the coast! Even so, surfing is a solace to my heart, it brightens my spirit, it refreshes my mind, it challenges my body, and it connects me to my water tribe. It coerces me out of bed in the dark before dawn. It sends me into dreamtime steeped in the ocean’s rhythms at day’s end. To me, surfing is the great leveler: it brings together a huge variety of people who, through sometimes bumpy encounters, together share this love of wave riding.

—Heather Tiddens, Carpinteria

SURFERS OF SANTA BARBARA

ELIOTCROWLEY.COM 805.969.1704

CHEF Q&A from some of our local best

Chef Mollie from Trattoria Mollie

T

he term chef has its orientation in French, shortened from chef de cuisine, literally “head of the kitchen.”

To earn the title, you not only need deft knife skills and years of experience with all types of ingredients, but also the vision of how it all is put together ... from the herbs and spices to the meats, the produce, the wine.

Some of the best chefs in the world spend hours searching for just the right combination of flavors to make an everyday dish sing. Some spend years at culinary schools learning the latest in technology and the art of preparing a meal. Others work their way up from prep cooks to line cooks to sous chefs to chefs, learning from the best as they travel from one kitchen to the next. Tough work, but the knife cuts, pan burns, stiff backs, and swollen knees from standing 10 hours straight are worth the pain when customers ask you to visit their table to toast the meal you prepared.

So, we’re doing the same here — inviting the wizards from some of our local kitchens out to take a bow.

Chef Mollie from Trattoria Mollie As Santa Barbara has learned, life can change as fast as a flame, as fast as a flood. But Santa Barbara also has learned how to carry on. Just ask 48

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Mollie Ahlstrand.

The longtime chef/proprietor of the famed Trattoria Mollie in Montecito had to make a tough decision after the Thomas fire and flood.

“Three months, no business,” she said. “I had to close.” She had halfway decided to return to Italy, where her gastronomy began. But then her son Ali came to the rescue.

“He surprised me,” she recalled. “He called one night. And when I saw [the surprise] I cried so hard. It was beautiful. Gorgeous. I was working 14 hours a day, seven days a week.” And it wasn’t working.

His surprise was a new location for Mollie’s, at 1218 State St., site of the former Tupelo Junction. “He found the location, painted it, made it beautiful, updated the kitchen,” she said of her son. “Without him I’d be off to Italy.”

Her many fans in Santa Barbara are glad she’s not. (She’s still working 14/7, by the way, and loving it.)

We asked her for a few moments for a few questions: How long have you been a chef?

“Since 1990, almost 30 years.” Mollie was majoring in political science at UCSB when she and her husband, Bob, took a trip to Rome. As she wrote in her cookbook, “Trattoria Mollie’s Primi Piatti,” published in 2012, “…once we got to Italy I had an epiphany: I didn’t just want to W W W. F O O D – H O M E . C O M

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Chefs Greg Murphy, Eric Chavez and Nate Van Etten from bouchon

take a cooking class or two. I wanted to stay for the duration that it took to learn to be a professional cook.”

What got you started and how were you trained?

“For the next several years I undertook culinary training, apprenticing to chefs in Rome, Umbria, and Bologna,” she wrote. “Often I was frustrated. Almost always I was exhausted. But the learning experience was so exhilarating. One of the chefs I apprenticed under (Vissani, in Umbria) was ranked number one in a field of 26,000 Italian chefs.”

What is your favorite tool in the kitchen?

“Copper pots.” Do you have a few? “Millions. I learned in Umbria, where the chef used only copper pots. So good with fish.”

Your favorite ingredient(s)?

“Extra virgin olive oil. Parmigiano reggianno. Good tomatoes, fresh.

Fresh bread. Has to be every morning fresh, that’s it. And fresh pasta, of course. Very important in my kitchen.”

Your favorite meal to make for yourself?

“Pasta. Any kind. Carbonara or just a simple sauce. I cannot live without pasta.”

Best advice for amateur home chefs?

“Just love what they do. Just love it. If you’re doing it for money or just W W W. F O O D – H O M E . C O M

cooking, it’s not going to work. It’s very, very difficult to be in the kitchen unless you love it. Best advice: Love it or leave it. If you don’t love it it’s stressful. I love being in the kitchen. I love the wonderful people, the wonderful customers.

“I serve what I eat, simply that. No compromise, no cheating. I have an ego. I want it to be good. I’ve had a very excellent response. Santa Barbara has always supported me. I’ve been in business 25 years and it’s been a blessing.” — by Jeff Miller

Chef Greg Murphy from bouchon How long have you been a chef?

My first chef job was at Seagrass in 2009. However, my first serious cook job was probably around 1999 as a line cook at Outback Steakhouse. I say that with hesitation but it really taught me some fundamentals that still apply to work at bouchon today.

What got you started and how were you trained?

I’ve cooked all of my life. I think the first time I touched food as a profession was making and delivering pizzas in high school.

In my mid-20s, I began to have more of an appreciation of food and FOOD + HOME

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Chef Matt Johnson, San Ysidro Ranch

Wine Cask Chef Jeremy Vankralingen

realized I could make a career out of something that I loved doing. Thatblead to enrolling in culinary school at SBCC around 2002.

versatility. It can provide the necessary acidity to perfect a dish or the zest can be used to lighten things up.

dients and make it your own. Also, don’t cut corners, you can taste the difference!

What’s your favorite tool in the kitchen?

I am minimalist and like tools that serve many purposes. I would say a chef knife is my tool of choice. Early in my career I liked German steel, then found the world of Japanese steel and now look for a blend to get the best of both worlds.

Your favorite meal to make for yourself?

As veteran in hospitality my favorite is to cook for others. Meals shared with my girlfriend, family, and friends are always the best meals.

I feel like the company really makes a meal memorable. If I was forced to pick one thing, I’d say making gnocchi or pasta would be it.

The process is great when it’s done leisurely, and homemade is head and shoulders above purchased.

Chef Matt Johnson, San Ysidro Ranch

Your favorite ingredient(s)?

My favorite ingredients would be fresh herbs and lemon. Herbs (marjoram is my favorite) really make dishes pop, especially in a farmto-table restaurant that focuses on local ingredients (thank you, B.D. at Earthtrine Farms).

Lemon is an absolute must for me; I love its 50

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Best advice for amateur home chefs?

My advice to home cooks is to work on technique first. Really understanding a process allows you to better riff with different ingre-

How long have you been a chef?

I have been cooking professionally for over 20 years and have been a chef for about 12.

What got you started and how were you trained?

I grew up around food my whole life and enrolled at Santa Barbara City College Culinary Program when I was 22. After graduation I traveled around Europe and cooked in kitchens for six months.

My favorite tool in the kitchen would have W W W. F O O D – H O M E . C O M

Linda Blue Photography labluephotography.com

Chef Pete Clements

to be my knife. It’s not really expensive but it’s sharp. I also have a knife that I love that’s been passed down from my grandfather and been sharpened so many times the blade is the size of a straw. It is perfect for deboning birds.

My two favorite ingredients are sea salt and lemon. At my work we have about 14 Meyer lemon trees, so I use lemon on almost everything. And everything needs a pinch of sea salt.

My favorite meal to cook for myself at home is a whole roasted chicken with whole-grain mustard and sherry with the pan drippings.

It’s comfort food at its best. Just the smells coming from the kitchen when you’re roasting a brined and marinated whole chicken is incredible.

For novice chefs when cooking at home, just pick a meal that you really like when you go W W W. F O O D – H O M E . C O M

out to eat, do some research on that through, and try and recreate it at home with your own personal touch. The more you do this the more dishes you will have in your artillery. Try and do a new dish once a week on your night off and have fun with it.

Wine Cask Chef Jeremy Vankralingen How long have you been a chef?

I started 11 years ago while I was still living in Hawaii. The place was a bed and breakfast.

How did I get here?

Growing up in Hawaii, I feel we have a special connection with nature. Whether I’m fishing, hunting, or farming it all brings me back

to the comfort of home. I mean, this was my upbringing and it stayed with me. It’s only natural that this special connection nature and I have spilled over into my domain, the kitchen.

Favorite tool?

My five senses. Hands down. Where would a great chef be without them? I am big on being able to taste my food. I do not take these gifts for granted.

Favorite meal?

I cannot have a meal without rice. Breakfast, lunch, and dinner: rice. Whole fried fish remind me of camping from back home. When we have a favorite dish that also brings nostalgia, I feel we enjoy it more so.

Advice for novice chefs: Don’t do it! No, I’m kidding. But if someone FOOD + HOME

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Paul, Jack and Kathy Shields from Savoy Café & Deli

out there is reading this and they have got that itch and are a little bit of a masochist, then all I have to say to them is, it’s not rocket science. Find a kitchen and start cooking.

Chef Pete Clements How long have you been a chef?

I’ve been a professional chef for 33 years out of 37 total in kitchens. Five years as a professional pastry chef also.

What got you started and how were you trained?

I started as a busboy at Mr. Stox in Orange County. I hated it! But I loved watching Jimmy Cress, the pastry chef, making all the desserts for the restaurant. He would be lightning to music, chatting up the waitresses all the while making beautiful desserts and baked goods.

So I asked the chef, Charles La Forte, if I could work in the pastry department. He laughed at me and said, No way! It takes years of training to do this job. I told him I know I can do it. He laughed once again. So I called my mom, told her what I wanted 52

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to do. She said she would pay my expenses and I could live free at home if they would allow an apprenticeship. So I presented that to the chef and he agreed to let me work for free.

Three weeks later pastry chef Jimmy went on vacation for two Chef Michael Hutchings

weeks and I took over the position while he was gone. Never looked backed!

I stayed after that shift and learned all the hot appetizers and soufflés at night on the hot line.

Then I was able to secure an apprenticeship at the La Vien Rose

with the pastry chef from the Orient Express. So I worked pretty much around the clock, except for three to four hours’ sleep, for two years.

Once I got that under my belt I started going to LA to learn from Ken Frank (La Toque), Jacques Pepin for private cooking classes, Wolfgang Puck (Ma Maison), Nancy Silverton (Spago pastry chef), and so on. All before I was 21 years old.

What’s your favorite tool in the kitchen?

Buerre mixer with whip attachment too. Mandoline, large paella pans, rondeau braising pans, Japanese knives.

Your favorite ingredient(s)?

Good stocks, fresh herbs, homemade bread starter.

Your favorite meal to make for yourself?

Charred fresh artisan bread, heirloom tomato from Tutti Frutti Farms, fresh-made burrata, 25-year-old balsamic, Magni Tuscan extra virgin olive oil, fresh basil of course, Maldon salt, and cracked pepper (pairs great with Margerum Sauv Blanc too).

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CHEF STORIES Best advice for amateur home chefs?

Learn the basics! Read Jacques Pepin’s “La Technique”! Really learn your knife skills. Don’t be afraid of using high heat for cooking! Of course, use fresh local foods as much as possible too.

Paul, Jack and Kathy Shields from Savoy Café & Deli How long have you been a Chef?

Paul: I began working in a professional kitchen at the age of 14. I became a chef on Maui, managing multiple kitchen / outlets from the mid 80’s. My wife, Kathy, has been a professional chef since 2005, when we opened Savoy.

Kathy got her start in the industry with her Easy-Bake oven circa 1970...you could say she’s been working on her carrot cake for 40 someodd years...

I got my start working in a commissary at a boy scout camp at age 13, prepping lunches for the scouts. I followed my brother’s footsteps at Sambo’s in Goleta through high school. In 1982, after a year at Humboldt State, I dropped out of college and moved to Maui. I began resort work in Kaanapali, for the next decade.

What’s your favorite tool in the kitchen?

My favorite tool in the kitchen is a beloved 8-inch Forschner chef ’s knife with a rosewood handle.

Kathy’s favorite tool is a pliable rubber spatula.

Favorite ingredient?

My favorite ingredients are fresh herbs, particularly basil. Sea salt I simply cannot live without...and the same goes for high quality extra virgin olive oil. I need to mention Chantrelles, Gruyere...and fresh Ahi, too!!

Kathy’s favorite ingrediW W W. F O O D – H O M E . C O M

ents are fresh walnuts, pecans and almonds. She really likes coconut sugar, too!

Advice for novice Chefs?

Kathy’s advice for home chef ’s is to play around with recipes, using them as just a guideline. Most certainly have fun with what you’re making, and most of all be thankful for the food.

I would suggest treating all food as a gift, and approach all meals as if you were preparing a dish for your mother, not withholding any love.

Having fun, pouring your heart into the preparation, and enjoying the craft, usually shows up in the flavor and presentation of the meal.

Chef Edie Robertson

Chef Jack Shields: How long have you been a Chef?

Well, I wouldn’t technically call myself a “chef ” as I have only been cooking professionally for about 4 years now. However, I have been fortunate enough to have grown up in the restaurant under my mom and dad and that has definitely given me a head start!

How did you get your start?

Before cooking, I was actually working a 9 to 5 in the finance industry with a degree in business administration. Right when I was thinking that this may not be what I wanted to do with my life, a forklift; working on one of my neighbor’s houses, got unloaded onto my station wagon! (Good thing I took the scooter that day) That gave me a nice insurance claim that I used to move up to San Francisco and the first job I found was in the kitchen.

What is your favorite tool in the kitchen?

The biggest pepper mill in the house.

Your favorite ingredient(s)?

It has to be coconut sugar or Parmigiano Reggiano!! (Emphasis on Italian accent)

Chef Alberto Morello

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CHEF STORIES

Chefs Robert Dixon and Serkaddis from Petit Valentien

What advice can you give to novice home chefs?

Don’t use soap on a cast iron. Don’t use olive oil for Asian cooking. Eat more oysters.

Chef Alberto Morello How did you get your start/training?

My first job was working part-time in a bakery in my village, Custonaci, when I was 12 years old. I’ve worked in just about every type of Italian venue imaginable, from the bakery to a small pizza place to five-star hotels. I had the good fortune to be immersed in all aspects of Italian cuisine, helping my mother, aunts and family prepare meals from a very early age.

Where have you worked?

Erice and San Vito Lo Capo in Sicily, Florence (Grand Hotel and Hotel Excelsior), and other regions in Tuscany.

Once, in California, I worked at Celestino Ristorante in Beverly Hills (where my wife and business partner, Elaine Andersen Morello, and I met) and Prego Ristorante prior to opening our first restaurant, Olio e Limone.

Favorite style of food to cook?

My cooking technique is simply Italian. We keep high-quality extra-virgin olive oil (we have our own label; the olive groves are within sight of my village in Italy), tomatoes, pasta, and fish on hand and not use too many ingre54

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dients in any recipe or preparation. We do not go for “palate overload.” When the ingredients are of high quality, the preparation should enhance the focal point of the dish (vegetable, seafood, poultry, game, meat — everything) so the beautiful unique flavours can be tasted and enjoyed, not masked and overwhelmed.

Favorite kitchen tool?

Paring knife.

Favorite dish to cook for yourself?

Eggs fresh from our chickens with sautéed pasilla peppers and onions.

Favorite three ingredients?

Tomatoes, onions, oregano.

Advice for novice cooks?

Keep it simple; stick to just a few ingredients.

Chef Edie Robertson How long have you been a Chef?

I have been in the food industry on and off since 1982, taking many detours along the way.

I became a full-time chef in 1996 when I became co-owner of The Sojourner.

I left in 2008. (The sojourner closed in 2010).

I have been a full-time private chef since that date.

What got you started and how were you trained?

I started at Pierre Lafond in Montecito to sup-

plement my musician’s income. An amazing culinary group that were there at the same time. Christine Dahl, Eileen Randell, Lydia Gaetan and Chad Stevens and of course Pierre Lafond who had the foresight to bring in some amazing food products. We all went on to own our own businesses. A magical time.

I went to Western Culinary Cordon Bleu in 1996 to get my formal culinary training and trained under Chef Michael Mina in San Francisco What is your favorite tool in the kitchen?

A sharp knife.

Your favorite ingredient(s)?

I love aromatics like coarse garlic and incorporating seasonal foods into simple bold flavors.

Your favorite meal to make for yourself?

I don’t cook for myself often, when I do a nice piece of grilled salmon organic brown rice with an heirloom tomato diced in it. I do like to go out for sushi quite a bit.

Best advice for amateur home chefs?

Don’t be afraid to experiment…some of my best recipes came from veering from what has already been written. Keep learning and keep practicing your knife skills.

Chef Michael Hutchings: How long have you been a chef?

I’ve been in the food business since 1963 when I washed dishes in exchange for lunch at W W W. F O O D – H O M E . C O M

Danielle Fahrenkrug

Mehosh Dziadzio

Chef Felipe Barajas from Opal Restaurant & Bar

CHEF STORIES

Mehosh Dziadzio

Chef Craig Lingham, Roost.

school. My first food prep job was 1968 when I was a soda jerk at Disneyland, Anaheim. So the short answer is 42 years under the chef designation but almost 50 years in food service. Remember, a true chef is a master of the craft, not just a person in a white coat.

What got you started and how were you trained?

My career began when I took a job in a restaurant at Disneyland to work my way through college, was apprenticed to the master chef Rudolph Stoy, and eventually became the executive chef of Club 33, followed by stints working with notable Los Angeles chefs.

In 1978 I went to London to work at Le Gavroche. The Roux brothers were so impressed with my seriousness and ability that after only a few months they promoted me to sous-chef and told me that when they would back me financially in a partnership. The result was Michael’s Waterside in Santa Barbara.

What’s your favorite tool in the kitchen?

My sense of taste. Or my food processor.

Your favorite ingredient(s)?

Salt, seafood, caviar, truffles, wild mushrooms, game of all types, prime-aged beef, salt marsh lamb, wild strawberries, etc. Great cooking is 70 percent fine ingredients.

Your favorite meal to make for yourself?

Depends on the time of year or mood. Typically: Belgian endive, apples, watercress, walnuts, roquefort, walnut oil vinaigrette. Roasted

free-range chicken with a porcini mushroom cream with potatoes rösti.

Best advice for amateur home chefs?

Cooking at home is somewhat more difficult for several reasons. My ingredients are delivered, I have professional equipment and someone to clean up after me.

Chef Eric Chavez from bouchon How long have you been a chef and how were you trained?

I started my culinary career in 2008 at the Institute of technology in Clovis California. My first sous position was in 2015 in San Antonio Texas at il Sogna Osteria under chef Chris Spenser and Andrew Weisman.

What’s your favorite tool in the kitchen?

The best tools you have are your hands of course. If I pick one other it would be my Shun premier eight-inch chef knife.

Your favorite ingredient(s)?

I love ingredients that come in variety. I’m very simple, like potatoes and onions. They’re versatile and come in huge variety.

Your favorite meal to make for yourself?

I like to cook dishes I grew up with like chorizo and beans or pork stew in a bunch of chilies with nopales. Burgers are my favorite. I have to have one a week.

Best advice for amateur home chefs?

Advice to anyone who loves cooking is to get

a feel for your knife. Always know where your fingers are. Practice mise en place. In others words, stay organized at all times — makes everything more efficient. Love what you do.

Chef Nate Van Etten from bouchon

How long have you been a chef and how were you trained?

I’ve been cooking for 14 years now.

I got started in the kitchen after delivering flowers to a restaurant called Bogarts and offered to work for free until I was worth paying.

That restaurant sold to Robert Dixon and became Petite Valentien. I offered Robert the same deal: work for free until I was worth paying. Cut to 12 years later and I was running the whole restaurant front and back. Ordering wine and beer, hiring and consulting. Most of my learning in the kitchen came directly from Robert and a Sunday supper four-course dinner that I ran with different menus for seven years. Lots of trial and error.

What’s your favorite tool in the kitchen?

Knives, knives, knives, and more knives.

Favorite ingredient?

Duck is so dang tasty, that’s probably my favorite ingredient to play with.

My favorite meal to make myself has to be my mom’s chicken noodle soup on a cold evening. It’s like a time machine back to childhood.

CHEF STORIES

Chefs Mark, Margaret Huston with chef Jane Chapman

Advice for novice chefs?

Don’t rush, take the time, and respect the ingredients.

Chefs Robert Dixon and Serkaddis from Petit Valentien You won’t find a more interesting duo in any Santa Barbara kitchen that the twosome at Petit Valentien, Robert Dixon and Serkaddis Alemu. Make that a foursome when you add their daughters, Nib and Desta. What makes them so unique? The answers below tell the story.

How long have you been a chef?

Dixon: 35 years.

Alemu: 7 years.

What got you started and how were you trained?

Dixon: “I was always interested in cooking, but I got started in restaurants in New York.

Mostly French: La Reserve, Mirabel. If you’re lucky some chef gives you a job and you learn the trade. I was really fortunate at La Reserve, at the time on of the two four-star restaurants in New York City. The chef, who spoke about six words of English, was expecting somebody who’d been recommended to him. Within five minutes he knew I wasn’t him but he had a sense of humor. I was there about five years. It was great but the chef was absolutely crazy.”

Example: “He would rub cognac in his 56

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eyes. He would grab an oxtail, run up to dining room, and pretend he was playing the sax with it.”

Alemu: “I was born and raised in Ethiopia. I grew up in a house with women and men both cooking. When my mother wasn’t looking I would run in there. That got me interested.

I started cooking when I was seven, learning from my mother and grandmother – the old recipes that died when they moved from the country to the city.”

She moved to Santa Barbara and met Dixon shortly after he opened Petit Valentien.

“We met and laughed a lot,” she recalled of a partnership that began almost 10 years ago. At the time the restaurant was closed for lunch on weekends. They decided to try opening then and serving Ethiopian recipes. That was a commitment, because the dishes tend to be labor-intensive. “But it’s taken off,” she said.

“It worked perfectly.”

What is your favorite tool in the kitchen?

Alemu: “Without a doubt it’s the knife. I have some good ones.”

Dixon: “Tongs. You can use them for grilling meat but they’re also wonderful for fish if the fish is firm. You don’t have to put things down and grab a spatula. I’s an all-around instrument.”

Your favorite ingredient(s)?\ Dixon: “Fish more than anything else.”

Alemu: “Without a doubt, Spanish red onion.

It’s in everything in Ethiopian cooking. You can’t go without it.”

Your favorite meal to make for yourself.

Alemu: “It’s not a meal, but black coffee.”

Dixon: “Definitely a pasta. I grew up Italian.

It’s hard to shake. It’s in the blood.”

Best advice for amateur home chefs?

Dixon: “Try to keep things as simple as possible. In a restaurant everything’s done in advance. At home it’s one thing after another.

Make things as simple and flavorful as possible. Don’t complicate your meal or your life.”

Alemu: “Trust your palate. Know your own taste buds and go from there.” —By Jeff Miller

Chef Felipe Barajas from Opal Restaurant & Bar How long have you been a chef?

25 years.

How did you get your start and experience?

Working with master chef Norbert Schulz at Brigitte’s Restaurant (the predecessor to opal restaurant and bar), I was thoroughly trained in all aspects of cooking. I feel fortunate that everything about cooking came naturally to me, so after I was grounded in technique I became fascinated by the endless creative possibilities of working with different tastes and W W W. F O O D – H O M E . C O M

Stella Mare’s chef Roth Ironside

textures, and get to do what I love best, which is starting with a blank slate or the germ of an idea and bringing an entirely new dish into creation.

What’s your favorite tool in the kitchen? the Cuisinart.

Your favorite ingredient(s)?

It’s hard to pin it down to just a few because I’m always discovering the magical synergy of combining elements in ways I haven’t tried before and getting the reward of a new and delicious flavor profile that has elements of familiarity but is also surprising and fresh. But I do particularly like to use cilantro, curry, various chili peppers, ginger, and lemon grass.

Photo by Bill Boyd

Jane Chapman

Chefs Mark, Margaret Huston with chef Jane Chapman How long have you been a Chef?

40 years. Mark and Margaret met in culinary school in San Francisco as young adults. They have worked in kitchens ever since. They opened their first restaurant, the beloved, Montecito Café in 1985 and have since opened Jane on State St, which will be celebrating eleven years this November and Jane in Goleta at the Camino Real Market Place four years ago. Along with their daughter, Jane, they collaborate to create the recipes for both locations.

What got you started and how were you trained?

Mark was inspired by a trip to Paris he took when he was 19 and decided then and there to enroll in culinary school on his return home to California. Margaret was also inspired by French cuisine form a class she took in high school. Jane grew up being encouraged in the kitchen at home from her chef parents and from an early age was responsible for making family meals and trying out recipes.

What is your favorite tool in the kitchen and why?

Hands down a cast Iron skillet. It is so versatile and lives on the stove at all times. Mark relies on his well-sharpened chef knifes.

Your favorite ingredient(s) High quality olive oil, lemon juice, garlic and fresh Italian parsley. These are staples but really keeping it simple with the best quality products is what will make any dish shine.

Your favorite meal to make for yourself.

Fresh Salads made from local organic produce.

We are salad fanatics in this family.

Best advice for amateur home chefs.

Keep it simple and don’t be afraid to experiment. Cooking evolves over time and we are constantly inspired to create and try new things in the kitchen.

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Stella Mare’s chef Roth Ironside How did you get your start as a chef?

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

After moving from Vegas I headed down to San Diego to cook for the Estancia La Jolla Hotel & 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 Crystal “Pink” DeLongpré at Square One until I was hired on at Stella Mare’s as sous chef and then was promoted

to executive chef. Stella Mare’s has been my home for the past eight years. Through it all, I’ve developed my own style of traditional French wine county fare.

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

I don’t cook very much but when I do, the smoker is on or the grill is lit up. I’ve 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’s your favorite tool in the kitchen?

A well seasoned iron pan and a good set of tongs.

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CHEF STORIES What is your favorite ingredient(s) Fresh herbs and root vegetables are the foundation for most of my cooking. A little salt, pepper and well sourced proteins. Good cooking starts with good buying.

What’s your favorite food memory growing up?

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

What cooking advice can you give novice chefs Season your food, and there’s no substitute for butter.

Use lots of it!

Chef Craig Lingham, Roost.

How long have you been a chef?

Cooking professionally, about 25 years.

What got you started and how were you trained?

A love of food from a very young age I’m sure is what got me started. I vividly recall the comfort and aromas of sitting in my grandmother’s small ranch cottage kitchen, warming myself by a floor heater on cold winter mornings while she cooked bacon and popovers. I remember eating big platters of fresh trout we caught that day in the streams, and helping her prepare pheasant for a holiday meal. I recall being excited when we got to eat chicken liver sandwiches for lunch, and getting to help make the delicious cookies that always filled her big yellow ceramic cookie jar in the shape of a jolly, rotund chef.

I began cooking professionally in 1991 at a family business started by my grandparents in 1954. A boat rental and marina business with a small underutilized commercial kitchen became an obsession, and soon was becoming a destination burger shack and small catering company.

The serendipitous meeting of my lifelong friend and mentor in Monterey led me to a connection at the California Culinary Academy in San Francisco where I was lucky enough to attend and concurrently work as assistant to a certified master Chef. During that period in San Francisco, getting to know and work with a large band of supremely talented and experienced chefs, I gained the confidence I needed to realize that cooking was going to be my path.

Favorite Tool: Hard question! Right now, a sharp Santoku knife.

Favorite Ingredients: tomatoes, chills, fresh herbs, citrus, wine.

Favorite Meal to make myself: The first burger of the tomato season – beef, bun, tomato, mayo.

Advice for Home Chefs: List your favorite meals, and seek out how to cook them really well with no shortcuts. There are many approaches and techniques to each dish, and if you learn your favorites, you will learn different techniques along the way. Practice those dishes all the time and apply the techniques to other dishes. Seek advice of trusted chefs you know and get advice on developing your SALT palate. Salt awareness is a key difference between restaurant chefs and home cooks.

And love what you are doing – the love will show in the food!

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Gardens Are for Living

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

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

License # 785983

10 E FIGUEROA ST SANTA BARBARA CA 93101 805.450.0282 santabarbarainteriors.com

HOME STYLE

Lighting Art

A

bstract� from Sonneman is equal parts lighting and art for your wall. The clean, contemporary lighting casts a mesmerizing glow while simultaneously serving as a unique wall sculpture. Indirect LED illumination is reflected on a wall or ceiling from a prism-shaped reflector that hovers over the surface on thin rods extended in tension from each of the three triangular corners. Reflectors are available in three sizes and are designed to stand alone or to be arranged into a unique, abstract surface sculpture of illumination.

Abstract by SONNEMAN in satin white or satin black (prices begin at $500) available at Ferguson Bath, Kitchen & Lighting Gallery, 602 E. Montecito St, Santa Barbara (805) 962-5811. www.ferguson.com W W W. F O O D – H O M E . C O M

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HOME STYLE

SmartWick style

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ooted in the rich horticultural history of Carpinteria, Westerlay Orchids is a second-generation family-owned business known for producing some of the finest flowers on the Pacific Coast. The company has been a pioneer in environmental and sustainability practices and regularly contributes to local schools, nonprofit organizations, and many other community causes.

Always on the cutting edge of the competitive flower business, they’ve recently launched an innovative addition to their orchid inventory. The SmartWick is an easy self-watering system designed to keep each plant perfectly hydrated from farm to store to your home. After purchase, simply fill the water reservoir every week with three to five ounces of water, making sure that the SmartWick (but not the plant itself) is partly submerged.

Holiday platters

Orchids with SmartWick are available at Westerlay’s Carpinteria showroom as well as Trader Joe’s, Gelsons, Albertsons, and Ralph’s. www.westerlayorchids.com

La Arcada Mall 1114 State Street. 805845-7888 www.coast2coastcollection.com

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from Coast 2 Coast Collection.

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Stunning Homes Begin with MichaelKate Interiors...

The Turin Dining Table, with its clean, contemporary

lines, is just one example why MichaelKate Interiors is the area’s premier source for fine contemporary, modern and transitional furnishings for your home and office.

Available exclusively at MichaelKate Interiors, Lloyd Sigler Design creates each masterpiece right here on California’s South Coast.

Crafted in solid hardwood, the Turin Dining Table

Pictured: 38" x 72" Turin Dining Table hand crafted in solid cherry.

Also available in walnut and oak. Custom sizes available.

exemplifies what the designer has coined as New Century Modern… the clean aesthetics of classic Mid-Century Modern with a new appreciation of craft, value and sustainability.

This is authentic, heirloom quality furniture.

No factory, no assembly line... just beautiful furniture designed to last a lifetime. Each is signed and numbered.

Visit MichaelKate Interiors and find a whole new world of beautiful and unusual home furnishings.

™

• MICHAEL KATE INTERIORS / SANTA BARBARA’S FUNK ZONE / 132 SANTA BARBARA ST. / (805) 963-1411 / CLOSED WED. / WWW.MICHAELKATE.COM

UPGRADES

New Directions in Tiles

T

ired of subway tiles? Go vertical with double-stacked staggered tiles, or turn subways in a new direction. Ventri, of Italy, now offers gorgeous, large porcelain tiles that look like glass.

Available at TileCo. wwwtilecodist.com 64

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BUILDER NOTES

Greening a Bathroom

By Dennis Allen Photo by Megan Bierle

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athrooms, along with kitchens, are the most expensive spaces to construct in a home, because of the plumbing needed, the greater density of lighting, and numerous appliances. To create a sustainable bathroom, it must be energy-efficient, use minimal water, be comfortable, non-toxic, quiet, and basically maintenance-free.

California codes keep nudging all new and remodel construction to be more sustainable. Consequently, any remodeling project today triggers upgrading ALL plumbing fixtures throughout the home or business. The most recent state standards are: 1.8 gallons per flush for toilets, 1.2 gallons per minute (gpm) for bathroom faucets, and 1.8 gpm for showerheads, giving California the toughest standards of any US state. For comparison, these flows are about a quarter or less of what was standard three to four decades ago.

Not only are these standards saving hundreds of billions of gallons of water each year, but also lots of energy and greenhouse gas emissions, since 19 percent of energy consumed in California is used to pump, transport, treat, and heat or cool water.

Selecting an efficient and effective showerhead has become easier in the last decade due to the Federal WaterSense program. To carry the WaterSense label, a showerhead must list its flow rate, which must be below the maximum allowable federal standard, and meet strict user satisfaction standards. A popular WaterSense model by Niagara, rated at 1.5 gpm and receiving stellar customer reviews, costs only about $8.

A promising development that cuts water consumption even more is the atomizer mist technology. Showerheads using this approach disperse water through millions of microscopic droplets into an effective wet area while saving 70 percent of water. Similarly, with sink faucets, the fine mist produced is a 98 percent reduction in water use, with no loss in functionality.

Controlling humidity in bathrooms is key to promoting health. Good natural ventilation (operable windows) as well as effective air-moving equipment, avoids mold, mildew, and rot. A good bathroom fan needs to move about 150 cubic feet of air per minute while having a noise rating of one sone or less, making it virtually unnoticeable.

The leading green-building thinking today emphasizes all-electric homes, where the loads are minimal, and the power needed is produced on- or off-site by the sun or wind. LED lighting and super-efficient equipment keep loads to a minimum without sacrificing performance. Water can also be heated by solar electric panels or directly by solar thermal panels.

Water and heat can be additionally saved by on-demand hot water delivery. At the push of a button, a pump turns on, rapidly bringing hot water to faucets while pushing the cold in-line water out into the cold-water lines, rather than wasting it down the drain.

Good insulation, high-performance windows, non-toxic materials, and avoiding carpeting are additional strategies to improve sustainability in bathrooms and are even more important for the entire house.

Savings on water and electricity are often easily calculable. Putting a price on good health is not easy but for most of us it is priceless.

Denis Allen is the founder of Allen and Associates Builders. www.buildallen.com W W W. F O O D – H O M E . C O M

QUALITY CUSTOM WOODWORK 50 YEAR ANNIVERSARY

1969–2019

Cabinetr y • Doors • Windows • Mouldings

RCHITECTURAL I L LW O R K

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

Showroom located at

8 North Nopal Street Santa Barbara, CA 965-7011

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

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

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

economysb.com

Modern Look Stainless steel 33-inch sink with accessory ledge from Blanco, which comes with its own custom cutting board. You can also add a steel colander.

Economy Plumbing Supply | 632 E. Haley | 805-965-4319 | www.economysb.com 68

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Built by Allen Construction.

Photo by Jim Bartsch.

BLING

TO ZING

Bathroom Design Trends for the 2020s

By Leslie A. Westbrook

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hether you’re building a new house, remodeling, or “freshening up” an existing bathroom, here are some cool new design trends ranging from unique vanities and lighting to faucets in new tones to unexpected leather drawer pulls. Modern technology also takes a bow, with devices from simple, like heated bidet toilet seats (Japan excels at this), to advanced, like mirrors with built-in speakers and smart monitors that check water flow and leaks.

On the design front, floating vanities and wall-mounted toilets make cleaning a breeze. Think vertical instead of horizontal for shower tiles with a fresh look.

RUSTIC CHIC AND MODERN Fixtures & Surfaces Combine the warmth and textures of concrete or stone with jazzy black or brushed-gold hardware for a bohemian groove with rustic touches.

Ever heard of knurling? Knurled knobs and faucets in matte black from Kohler have industrial chic, almost stereo equipment-like, look. Wands from Graff may inspire you to sing in the shower. Split finishes — black neck faucets with pull-down spouts — also add an edgy look to your bathroom or kitchen hardware. Chrome is still a favorite for many, but FOOD + HOME

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Built by Allen Construction.

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Built by Jed Hirsch Construction.

polished nickel, warm gold, or unlacquered brass are trending. Let brass patina for a warm, earthy look.

Side-mounted sink fixtures can be a topic of conversation. IKEA might even have started this design trend with their small, space-saving vanity sinks reminiscent of schoolyard drinking fountains. Try this design trick on a double-sink countertop for not only a nice, symmetrical look, but a great and thoughtful touch for left-handed folks.

SURFACES: Mother Nature knows best Go natural From stone to ceramic, Mother Nature does it best. Beautiful marble or stones make lovely countertops, but why stop there? Go hog wild W W W. F O O D – H O M E . C O M

and make your entire sink cabinet out of a gorgeous veined stone – it adds to the bling factor! Dark honed marble is trending, but soft jade green Brazilian slate adds a warm, earthy look. Whether you choose Italian Carrera marble or white Macubas from Brazil (we also love Madre Perola, all available at Solid Rock on Haley St.) If money is not an object, marble walls can be stunning/jaw-dropping. Modulus DXV concrete sinks (that look like gray suede) on a maple vanity with leather pulls combine for one of the most stunning we’ve run across.

SHOWER: Keeping it clean Seamless shower dams add a really clean look, and are easier to clean with no dirt or calcium build-up on FOOD + HOME

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Michelangelo Italian marble slabs in stock at Forte Stone www.fortestone.com

Built by Jed Hirsch Construction

shower glass or metal frames. Just tile all the way through and build a half or three-quarters tile wall to keep the water at bay. But what’s not to love about floor-to-ceiling glass enclosures for a clean, seamless look? Double your pleasure with dual showerheads for those wanting to save water and shower with a friend.

SOAKING IT IN Soaking tubs may be the ultimate in bath luxuriating. Although we 72

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find most free-standing tubs somewhat easy to climb into, they can be almost impossible to exit, gracefully or otherwise. Most freestanding tubs take 100 gallons of water, making them not very environmentally friendly either. We prefer an alcove tub; there’s a simple modern design from Jacuzzi, that’s reasonably priced and comes with or without jets

JAZZY POWDER ROOMS Fun wallpapers jazz up tiny spac-

Waterworks bathroom faucet with stone handles available from Ferguson Kitchen & Bath W W W. F O O D – H O M E . C O M

HOME STYLE

Built by Allen Construction www.buildallen.com

es. Go creative with console sink vanities and above counter vessel sinks. While fixtures have long been considered the “jewelry” in bathrooms, we’ve been known to swoon over unique light fixtures — Moroccan, Mexican tin, super modern or blown glass anyone?

Check out Moroccan Architectural Design (based in San Francisco, but you can order online www.moorisharchitecturaldesign.com) for Moroccan lighting, tiles, screens and more. Add an W W W. F O O D – H O M E . C O M

exotic look: A metal Jali screen can create a semi privacy wall for a soaking tub. Seven Hills Turkish Imports on State Street carries cool lighting locally.

IT’S ALL IN THE DETAILS: Unique touches that make the bathroom a “living or lounge” room A unique rug or bathmat (favorites include Moroccan rugs from Upstairs Pierre La Fond or see what Santa Barbara Design Center’s

rug expert Michael Kouroush recommends. Scour antique shops — Summerland Collective, The Blue Door in the Funk Zone or Angel’s Antiques in Carpinteria — for unique lighting fixtures from the ‘20s to the ‘70s and beyond and objects d’art.

Art on the bathroom walls can really add to the ambiance. Classic Santa Barbara would be an Edward Borein print from James Main Fine Arts in the historic El Paseo; something modern from

Sullivan & Goss by a local contemporary artist bold contemporary photography from Crista Dix’s Wall Space Gallery (by appointment). For California plein air oils, visit the lovely Stewart Gallery, which shares a space with Lost Horizon Rare Books in a new location in Montecito’s Upper Village. Who doesn’t appreciate a compelling first edition while on the loo or soaking in the tub or a fine painting to ponder? (continued) FOOD + HOME

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HOME STYLE HI-TECH Bathroom mirrors with built-in sound systems encourage you to sing along with your ITunes while putting on your makeup (Economy Supply).

Ferguson’s has a device called a “transducer” that turns your entire wall into a speaker or wall of sound.

Wall-mounted toilets are great, and so are bidets with heated seats, but skip toilet seats that rise to the occasion when you’re just walking by. Not only are heated seats and bidets great from a cleanliness point of view, they’re helpful for elderly folks or anyone with health issues in the wiping department.

Toto is the longtime pick at Economy Supply.

Lifesavers in the potential water leak dept.

If I’d known about the devices that can detect water leaks, it would have saved me a small fortune and a ton of headaches due to a slow wall leak that created mold and many expensive repairs. I can’t overstress the importance of these devices for your own home and/or rental properties.

Reed Interiors

RESOURCES:

Economy Supply 632 E Haley St, Santa Barbara www.economysb.com Ferguson Bath, Kitchen & Lighting 602 East Montecito St., Santa Barbara. www.ferguson.com TileCo 7 North Nopal St., Santa Barbara. www.tilecodist.com Solid Rock Tile & Stone 624 E. Haley St. www.solidrocksb.com

Neolith from Solid Rock 74

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

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

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

IN THE GARDEN

Gardens of Stone How to manage the rain when it arrives by

N

ow that winter is here and we are getting some of the wet stuff from the sky, it’s time to re-think where all that water is going.

A common impulse when it rains is to try to get all that water off your property. Rain pours down from the sky and goes into downspouts, goes into drains, outlets on the street, into storm drains and then the ocean. This practice not only contributes to pollution but also depletes our precious water supply. This doesn’t seem right, especially when we are mid one of the worse droughts on record. Why allow our precious resource, water, to literally go down the drain?

The survival of our trees depends on water beneath the surface. When our massive friends 76

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Lisa Cullen

send roots deep into the water table and come up empty surface water will not save them. We have all been watching some of Santa Barbara’s most cherished trees, our old friends, dying from lack of moisture. Gratefully, something CAN be done about it.

Water that runs off into the ocean doesn’t do anything for the future of our water supply.

Long-term survival depends on recharging the water table and in order to accomplish that, we need to prevent run off rather than encouraging it. This may be an alien concept to some, but it is a vital part of a sustainable water system.

If we are to recover from drought, we need to capture rainwater, inhibiting it from running off, allowing it to permeate the soil and thus recharging the water table.

Here are some simple ways to capture water: 1. Permeable surfaces are a good starting point.

By this we mean, driveways, walkways and patios that allow water to permeate instead of running off. Without getting into the boring science of it all, think of all the oil, gas and other toxic substances that wash into the street (and thus the ocean) when run-off occurs. Not good.

2. Instead, imagine a babbling brook, the crunch of gravel under your feet, your footsteps falling softly on forest floor, these permeable surfaces lend both aesthetics and a sense of natural wonder.

Crushed stone, decomposed granite, gravel, W W W. F O O D – H O M E . C O M

faux creek beds, pavers and other porous surfaces create layers of material through which the water must travel. This process actually removes oil and toxins before the water reaches the water table. It’s nature’s cleaning service. Mulched pathways and sitting areas are another very inexpensive and viable permeable surface. In face if you ensure that every inch of your property is covered with deep mulch, rain will more likely permeate and be less likely to run off. In the process, you’ll bring life to your soil.

3. Grading the earth to slow down and prevent runoff is another part of the equation. Of course the first thing is to get water to drain away from your house.

Once that is accomplished watch where the water goes and figure out how to slow it down. Faux creek beds, meandering paths, berms and swales and other devices slow running water and capture it so that it stays on your property, thus creating a reserve beneath the surface.

4. Connect rain barrels and/or flexible perforated drainpipes to your down spouts to divert water to your garden instead of the street. These systems can be as simple as a flexible perforated pipe attached to downspouts allowing water to seep gently into your garden.

These are just a few ways to take advantage of our winter rain. The City of Santa Barbara has loads more information on their website http://www.santabarbaraca.gov (search for rain water harvesting).

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.

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REAL ESTATE

What did you do before that?

Until recently I worked at Santa Barbara Middle School in communications and fundraising coupled with years of freelance event planning and graphic design experience. Prior to moving here, Mauricio worked overseas in luxury hotels.

Describe several clients selling situations and how you helped with a custom staging?

The power of staging is best told through stories! We recently staged a vacant home with 90s finishes that sat on the market for over a year.

After staging, it was put back on the market – at the exact same price – and, in just over two months, this $2.7M home was in escrow and has since closed.

There’s also a lot of value that we can provide to homeowners who are living in their home while it is for sale. Earlier this year I met with a couple and recommended new carpet and paint, rearranging the living room furniture, and reducing belongings in the house by over half. They did everything I advised and the house sold in seven days and $17,000 over asking price. And the home didn’t even have the latest upgrades!

How much more does a staged home sell for typically?

According to Home Staging Resource, 68% of staged homes sold for 9% more than their unstaged competition, and according to the National Association of Realtors®, 83% of buyers’ agents said staging a home made it easier for a buyer to visualize the property as a future home. One of the first homes we staged sold for $80,000 over asking price!

Staging Q & A Interview with Christine S. Cowles Owner, Styled & Staged Santa Barbara What does it mean to have your home staged for sale?

Home staging is marketing; it’s about creating an emotional connection for the buyer to the home. Home staging companies bring in furniture, lighting and décor selected to compliment the style of the home while enhancing the best features of the property. Staging – in addition to an agent’s other marketing efforts and proper pricing – can garner multiple offers, often resulting in a home in escrow within a few days.

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How did you and your husband get started in the business? How long?

In 2016 I convinced a Realtor to let me stage a home. It sold in a few days and we were hooked. Later that year I completed Women’s Economic Ventures’ Self-Employment Training and became a Certified Staging Design Professional™ in 2018. It’s taken many long hours and working seven days a week to build our company, but it doesn’t feel like work when you love what you do!

What areas do you cover?

We work in the greater Santa Barbara area and occasionally San Luis Obispo county.

How much does it cost?

Our fees typically range between $2,800 to $7,500 and consultations start at $275.

What training does one need to become a home stager?

Unlike some professions, there isn’t a license or degree required to become a home stager.

I am, however, a Certified Staging Design Professional™ with standards for this certification determined by RESA (Real Estate Staging Association), the national association for home staging. We are also members of Santa Barbara Association of Realtors and are committed to giving back to our local community.

Styled and Staged. : styledandstagedsb.com 805-324-7424.

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Thank You

TO OUR GENEROUS SPONSORS! Making SB’s 10th annual chowder competition the best ever with a SOLD OUT event!

A benefit for

Presented by

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Magazine

TITLE SPONSOR

Lobster Chowder Circle

Santa Barbara County Bar Association Clam Chowder Circle

Fell, Marking, Abkin, Montgomery, Granet & Raney, LLP Foley Bezek Behle & Curtis, LLP Hollister & Brace Santa Ynez Band of Chumash Indians Foundation

Fish Chowder Circle Gursey Schneider LLP MyCase Reicker, Pfau, Pyle & McRoy LLP Wilson & Pettine, LLP

Cod Chowder Circle

Anacapa Estate Planning & Elder Law Community West Bank Kelly Knight Real Estate Susan & Bill Wagner

Vegetable Chowder Circle Alan & Carol Blakeboro American Riviera Bank Brownstein Hyatt Farber Schreck, LLP Griffith & Thornburgh, LLP Jordano’s Inc./Pacific Beverage Co. Law Offices of Renee M. Fairbanks Montecito Bank & Trust Mullen & Henzell Village Properties

Corn Chowder Circle Amberger & Chamberlain Ambrecht & McDermott, LLP Anticouni & Associates, APC Bamieh & De Smeth Bongiovi Mediation Cappello & Nöel LLP Chicago Title Drury Pullen

The Egenolf Group LLP Ghitterman Ghitterman & Feld Hebda Property & Title Solutions Herring Law Group Homeowners Financial Group Janean Acevedo Daniels Keith Berry Real Estate Law Office of Marc Chytilo, APC Law Offices of Elizabeth E. Vogt Law Offices of Moises Vasquez Nicholson & Schwartz CPAs Pulverman & Pulverman, LLP Quinn Fiduciary Services Rothschild & Alwill, APC Sanford Horowitz Criminal Defense Sanger Swysen & Dunkle Sierra Property Group, Inc. Steve & Belinda Zola US Business Counsel/Saji Gunawardane White, Zuckerman, Warsavsky, Luna & Hunt William L. F. Felstiner

WWW.SBCHOWDERFEST.COM

HOME CHEF (continued from page 46)

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 80

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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 W W W. F O O D – H O M E . C O M

SPRUCE UP YOUR SPRINKLERS your irrigation system for h Check leaks and overspray

h

Adjust watering to the weather using the weekly Watering % Adjust

to properly program h Learn your irrigation controller

Find the complete irrigation startup checklist at SantaBarbaraCA.gov/WaterWise

Congratulations Certified Clean Creeks Businesses!

Quality you can taste

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

Finley Construction Inc.

finleyconstructioninc.com (805) 722-2181

Nova Mobile Detail novaspasb.com (805) 708-3517

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

Lunch • Brunch • Dinner • Full Catering Corporate and Private Parties • Family Friendly 4444 Hollister Ave. • Santa Barbara ​(805) 770-3200 • www.thecreeksidesb.com FOOD + HOME

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DINING OUT

Holdren’s.

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Local spiny lobsters from Fishouse on Cabrillo.

Photo by Bill Boyd

Dine Out! Classy comfort food served in Central Coast style

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eginning in the fall,, Santa Barbara’s comfort food is at its very best. Offerings of hearty meats with mushrooms and garlic mash, short ribs, lamb, chili, soups and stews are the staple choices on most winter menus. Pair with a local Sta. Rita Hills pinot noir or a rich Santa Ynez Valley Syrah and you have the classic fall and winter season. Here’s a pictorial guide to some of the best.

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DINING OUT

Paradise Cafe.

Photo by Ashley Hardin 84

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The Chase Restaurant

La Super Rica

Ashley Hardin

Shellfish House

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Photo by Bill Boyd

Shelly Vinson Ashley Hardin

Chuck’s Waterfront Grill

DINING OUT

Boathouse

bouchon pork shank

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State & Fig

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

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

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

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

Lucky’s. Montecito’s only premium steakhouse.

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

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

SANTA BARBARA Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish!

[BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/boathouse Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999).

Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available

Voted Best Steakhouse in SB six times!

DINNER from 4pm Daily

LUNCH from 11:30am to 3:00pm

All photos by Shelly Vinson

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

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

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

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

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Photo by Braulio Godinez

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year-round on the heated, covered garden patio.

Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160.

The Chase Restaurant. Serving classic New York Italian cuisine in the heart of downtown Santa Barbara since 1979. State Street seating available. Full bar. Happy hour 3-6pm Mon-Fri. 1012 State Street. 805-965-4351 www.chasebarandgrill.com Chuck’s of Hawaii. For over half a century Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989.

Featuring a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft.

Reservations welcome. [D] $$, (FB) 3888 State, 687-4417.

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

Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$ Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805-568-0702. www.darganssb.com

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

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

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Eat, drink and relax on the beach!

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

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

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

Winery - Tasting Room - Wine Bar

The Barrel Room

The Warehouse

414 Salsipuedes St. 805.965.7985

3563 Numancia St. 805.688.5757

Downtown Santa Barbara

Old Town Santa Ynez

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

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Jane Lucky’s

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Petit Valentien Palace Grill

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All photos by Ashley Hardin

El Encanto. 800 Alvarado Pl., Santa Barbara, 805-8455800, elencanto.com, open daily for breakfast, lunch, and dinner, Sun. for brunch. The hotel’s lounge, wine room, bar, and terrace all boast romantic settings California-coastal cuisine and stunning views.

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

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

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

The Harbor Restaurant. The Harbor is one of Santa Barbara’s finest restaurants, where fresh fish and steaks are specially prepared and served in an elegant maritime interior with stunning views of the harbor.

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

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

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

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

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta 6920 Marketplace Dr. 805-685-8900 Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311 and 6920 Marketplace Dr, Goleta 805-770-5388.

Joe’s Cafe. Joe’s is classic Santa Barbara at its best.

Offering the best New England-style clam chowder, beef dips, prime rib, steaks, chops and fresh seafood.

For over 80 years the restaurant’s history is as rich as W W W. F O O D – H O M E . C O M

Wine Cask Restaurant +1 805-966-9463 813 Anacapa St, Santa Barbara, CA 93101, USA FOOD + HOME

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Offering simple, fresh Italian food inspired by authentic Italian recipes and cooking techniques

MOLLIE’S

Open for lunch Monday through Friday from 11:30 to 2:30.

Dinner from 5:30pm daily.

1218 State St, Santa Barbara (805) 706-8874 www.santabarbaraitaliancuisine.com 92

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

536 State St, (805) 966-4638.

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

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

963-7003.

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

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

Olio e Limone Ristorante, Olio Crudo Bar, & Olio Pizzeria® (“Oil and Lemon” in Italian).Husbandwife team Alberto and Elaine Morello preside over this pan-Italian charmer, where you’ll experience “excellent cooking and hospitable service” (Zagat Survey). “Simply sophisticated,” says the Los Angeles Times. Wine Spectator award-winning wine list. Private dining for up to 40. Casual pizza bar-wine bar-full bar around the corner at Olio Pizzeria®, with Olio Crudo Bar, Olio’s raw bar and lounge, next door. www.oliocucina.com. 11 W. Victoria Street, 805-899-2699 Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: W W W. F O O D – H O M E . C O M

Eclectic California Cuisine Award-Winning Wine list

Full Bar * Martini Menu

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

----Zagat Survey

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

www.opalrestaurantandbar.com

Private Banquet Room with Custom Menus Catering * Take-out

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

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

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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 10/26/2019 to 11/25/2019.

Present coupon when dropping off garments

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

Any 5 ITEMS of clothing cleaned for

39

$

95

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Coupon valid from 11/26/2019 to 1/27-2020.

Present coupon when dropping off garments

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

3

$ 94

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F&H

F&H

Off Any Dress or Coat LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON per customer per month. Not valid with other offers Expires 1/27/2020 • Present coupon when dropping off garments

F&H

DINING lunch 11:30am to 3pm; evenings from 5:30.

[LD] $$, B&W. 8 E Cota 963-5000.

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

Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), 3315 State St Santa Barbara, 805-5692400, and in Arlington Plaza. www.renaudsbakery.com.

Roy. Voted best late night dining spot in town.

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

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

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

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

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

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

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

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

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

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Coming Soon...

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

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

Now booking events December 1, 2019 and beyond.

Reserve your date today.

805.897.1983 Venues@SantaBarbaraCA.gov

City of

SANTA BARBARA VENUES SantaBarbaraCA.gov/Venues

DINING OUT

VENUES & PRIVATE DINING

Voted BEST

AMI PASTIR CH in SB!

SANDW

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

Delivery available.

Call us for your office lunches.

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

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

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

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

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

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

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

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***

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

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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Photo courtesy of Brave Maden

T H E L A S T PA G E

Get Cozy Kicking back with flame and grape by

Hana-Lee Sedgwick

W

hile we may still be seeing sunshine around here, there’s no mistaking these shorter days and cooler evenings mean the autumn season is upon us.

Now’s the time to throw on a sweater and cozy up beside a fire with a glass of red wine, and these Santa Barbara County tasting rooms are just the places to do so as we head into the winter months.

In downtown Santa Barbara, snag the coveted leather chairs in front of the fireplace at

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Grassini Family Vineyards’ tasting room in the historic El Paseo complex, where sustainably-farmed, Bordeaux-style wines and an inviting setting await. Or, head to the bi-coastal Paradise Springs Winery in the Funk Zone, where a selection of their California and Virginia-produced wines can be enjoyed beside the gas fire pit on the covered patio.

In the Santa Ynez Valley, “cozy” may not be the word to describe the grand Brave & Maiden Estate. However, this modern, upscale

winery offers seated tasting experiences on the couches in front of a floor-to-ceiling fireplace, making for a comfortable place to savor their red wines — all made from their SIP certified sustainable vineyards. In Buellton, the urban tasting room of Alma Rosa Winery & Vineyards has an impressive focal point — an olive tree — in the middle of the space, but when the fireplace in the back is roaring, there’s no better spot to sample one of the brand’s cool-climate varietals from the Sta. Rita Hills.

W W W. F O O D – H O M E . C O M

A N TA

B

AR

ECITO .

.S

TR

FIND YOUR PIECE OF PARADISE!

NT

T

M RYKE N

EA

B A R A. M O

. . . .

TUSCAN HILLSIDE SANCTUARY

Panoramic Mountain and Ocean views greet you from this Tuscan treasure set in a botanical paradise.

Offered at $3,350,000 | 4 Bed, 3.5 Bath | 4,096± SqFt | 2± Acres | UltimateRetreatSB.com

OCEAN BLUFF PARADISE IN HOPE RANCH

Romantic Mediterranean Villa with old world charm offers spectacular Pacific Ocean and Island views.

Offered at $12,997,000 | 4 Bed, 4.5 Bath | 5,580± SqFt | 1.84± Acres | OceanBluffParadise.com

Terry Ryken 805.896.6977

BROKER ASSOCIATE | DRE 01107300 TerryJRyken@gmail.com TerryRyken.com

. . . . . .

Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01991628. All material presented herein is intended for informational purposes only and is compiled from sources deemed reliable but has not been verified. Changes in price, condition, sale or withdrawal may be made without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. This is not intended to solicit property already listed.