Food & Home - Winter 2013/2014

food&home S A N T A

Plus: Cheese Surfing Pickle Room Opens Tiny Houses Design Profiles Dining Guide and more

B A R B A R A

Dine Out! 2 7 tast y ho u s e fav o r i t e s from the ki tchens o f S B The beautiful Pulpo a la Plancha from Cielito.

Photo by Shelly Vinson

Hope Ranch Equestrian Estate $5,995,000

Hope Ranch View Estate $5,195,000

Hope Ranch Mediterranean Estate $3,995,000

Sophisticated Montecito Estate $3,500,000

Please visit our website for additional listings.

www.GrubbCampbell.com

Natalie Grubb-Campbell 805.895.6226 Natalie@Villagesite.com License #01236143

Brian Campbell

805.294.2890 Brian@Villagesite.com License #01410304

Relax

•

Refresh

•

Renew

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

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

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

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

GO FROM SO-SO TO SYMPHONIC. EXPERTISE IN:

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

Home Theater

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

Flat Screen + Projection

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

Audio and Acoustics

speakers, headphones or a digital media system will

Shades + Lighting

recreate the experience that the artist intended, and

Whole House Control

create the experience you deserve. All your music is

Streaming Media

right there, but can you hear it?

m ission AUDIO / V IDEO

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

Showroom open Tuesday thru Saturday

missionaudiovideo.com

1910 De La Vina at Pedregosa, Santa Barbara

805.682.7575

Locally owned since 1980

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

101 E. Cabrillo Blvd.

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

230 Stearns Wharf Santa Barbara 805-966-6676

www.shellfishco.com

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

tri valley pool & spa. inc.

“A BETTER WAY TO BUILD”

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

–Bobbie and Mike Tweddle

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O N T H E COV E R

DESIGN

Dine Out!—27 tasty house favorites from the kitchens of SB . . . . . . . . . . . . . . . . . . . 36

Going Small— The tiny building trend. . . . . . . . . . . .. . . . . . . . 60

D E PA R T M E N T S Firsts: The Pickle Room . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Farm Friendly . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Beast Feast at Smoke ‘n’ Barrel and A Pinch of Olé . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Street Food with Soul . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cheese Surfing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Chuck’s Waterfront Grill: Chowder Fest Winner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Our Daily Bread. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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

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

Landscaping: Blaze Patrol . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Designer Profiles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Cruising the Amazon . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Spa Day at Qui Si Bella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Health: Pinpoint Smooth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

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

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

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Design © : www.myACTIVdesign.com

www.frenchdesignage ncy.com

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

3821 Santa Claus Lane - Carpinteria, CA 93013

684.7583

www.reedfloors.com

Since 1982

Award-Winning Dining forOver Thirty Years

“We found Downey’s, hands down,

Publisher & President

Philip Kirkwood phil@food-home.com

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

Contributors

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

~Examples from our daily changing menu~

LOBSTER SALAD with Asparagus, Sundried Tomatoes, Olives & Basil

LOCAL SEABASS with Fricassee of Artichokes, Peas & Meyer Lemon

GRILLED DUCK

blackdogfoodblog.com

with Fresh Mango Chutney & Ginger Sauce

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

GRILLED LAMB LOIN with Wild Mushrooms, Green Beans & Rosemary

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

2013 28 POINTS FOOD 27 POINTS SERVICE

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

Photography

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

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

Executive Chef Ramon Velazquez

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

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

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

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

food & home cielito_ad_foodhome_onethird_060713.indd 1

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

6/10/13 2:12 PM

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

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

www.MontecitoKitchens.com

Don Gragg 805.453.0518 License #951784

JAEGER Partners JAEGER Partners

300,000 sq. ft. under management & growing.

300,000 sq. ft. under management & growing.

Jaeger Partners commercial real estate & investments Builds clients’ wealth through strategic commercial ProPerty management, syndication, leasing and Jaeger Partners commercial real estate & investments Builds clients’ wealth sales of office, retail and industrial ProPerties in santa BarBara. through strategic commercial ProPerty management, syndication, leasing and sales of office, retail and industrial ProPerties in santa BarBara.

Jason Jaeger, PrinciPal | Jason@JaegerPartners.net | 805.845.9300 |

JaegerPartners.net

Jason Jaeger, PrinciPal | Jason@JaegerPartners.net | 805.845.9300 |

JaegerPartners.net

FIRSTS

Pickled!

Photos by Bill Boyd

New era dawns for landmark cocktail lounge

T

here’s a catch phrase in the American lexicon, “You can’t go home again,” but I beg to differ because my favorite watering hole, located at 126 E. Canon Perdido Street once home to the legendary Jimmy’s Oriental Gardens re-opened as the Pickle Room on October 5, 2013. Entering that night, was like walking back in time; proving I could go home again to the “Cheers” like bar where ‘everybody knew my name.’ Legions of fans agreed and they all showed up for the grand opening. Restored lovingly by the father and son team of Bob and Clay Lovejoy, the Pickle Room is (continued) w w w. f o o d – h o m e . c o m

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firsts

Willy and the Lovejoys’ have assembled rock star line up of well-known bartenders including: Chris Wright (who tended bar at Piatti’s for 15 years before it closed), “Jersey” Dave (formerly at Piatti’s and Palmieri’s), PJ Sweet (from the Wine Cask) and “Boston” Jack (whose Bloody Mary was named one of the ten best in the U.S.). These men all come with advanced degrees in mixology, warmth and knowledge

of how to create loyal customers – important ingredients for any cocktail lounge. House special signature drinks include: Willy’s Hornitas Margarita; Tommy’s Mai Tai; Old Fashioned; Singapore Sling; and Moscow Mule. The Pickle-tini and shots of pickle juice drawn from the large pickle jar as backs for shots of hard liquor bring the name Pickle Room to life… so, you can get pickled there, literally. (Just take a cab

home if you do get pickled).

But wait, it gets better. Chef Weston Richards, whose work at Julian and Wine Cask has been heralded, helped to design the menu with Clay. One of the most popular items on the menu is a hybrid of deli + Chinese cuisine—the Reuben Eggroll.

The gastronomic delight has three eggrolls filled with pastrami & Swiss cheese served with Russian dressing dipping sauce that has a slight bite of horseradish. It is a taste sensation. If you appreciate a really good hamburger – look no further. Clay, who had his own meat business in Ventura, grinds all the beef in house making the burger one of the juiciest on the planet. Munch the deep fried pickles with panko crust or try the shrimp – both a treat for the taste buds.

—Maureen “Mo” McFadden Open six days a week: Happy Hour Mon–Fri 4:30 to 6pm; Kitchen opens at 5:30 Mon–Sat. Closing times Monday–Wednesday 11 pm and Thursday through Saturday till 1 am. Kitchen closes earlier.

Phone: (805) 965-1015. For more info visit: https://www.facebook. com/PickleRoom

Photo Bill Boyd

welcoming new admirers as well as embracing the old regulars who, like me, found friendships and camaraderie inside its walls.

The vibe is still alive.

The room is pitch perfect with the signature pagoda roof now matching the length of the restored red bar, the original oriental lanterns, vintage Asian pin-up girl posters, the “double happiness” symbols and a giant good luck red knot on the gold painted walls, make this a room an authentic throw back while honoring the people who worked and lived there for 66 years – the Chung Family. The original outdoor sign now dominates the back wall of the bar. Tommy Chung, who took over the reins from his dad Jimmy in the 1970s, gave the Lovejoy’s his blessing to use the sign. One of the most important parts of the successful equation was to include Willy Gilbert, who dominated as bartender, DJ, conversationalist, and master joke-teller at Jimmy’s for more than 25 years. He came back to manage the bar and works three nights a week. Yes, Willy’s eclectic jazz soundtrack is back fueled by a great sound system from Sonos.

Farm friendly

T

Eliot Crowley

he Santa Barbara Certified Farmers Market Association (SBCFMA) has launched the “Farm Friendly Dining” Certification Program, highlighting local food establishments that support our farmers markets.

In order to qualify for this program, restaurants must demonstrate that 25% or more of their total monthly food expenditures come from SBCFMA and other approved vendors including the Santa Barbara Fish Market and Harvest Santa Barbara. In exchange for their commitment, restaurants receive a window decal and framed certificate acknowledging their participation.

Developed by LoaCom in conjunction with SBCFMA, the program stimulates the local economy by encouraging consumers to eat at restaurants who source their food from regional farmers.

Currently certified establishments in Santa Barbara include Alchemy Café, Arlington Tavern, Blue Owl, Downey’s Restaurant, Duo Catering, Juice Ranch, Julienne, the Isla Vista Food Co-op Kitchen, Kutoku Elixir Bar, the Organic Soup Kitchen, Pure Joy Catering, Seagrass, and SOhO Restaurant and Music Venue.

For more information on the certification program, contact program coordinator Cristina Cook at (209) 430-7927 or cris@loacom.com.

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CALIFORNIA

Louie’s is a hidden gem

BISTRO

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

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

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

Banquets

26 Decor 21 Service 25 Cost $47 Food

Local Wines by the Glass

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

1404 De La Vina Street (at the Upham Hotel)

2012

Wine & Beer

Casual Dress

(805) 963-7003

Visa, MC, Amex Accepted

www.louiessb.com

firsts

Beast Feast

C

For more info on “The Beast” and other BBQ offerings go to: www.smokenbarrel.com or drop in at 6920 Marketplace Drive, 805-685-7300.

A pinch of Olé!

F

rom single spice varieties to flavorful unique blends, the handcrafted line of Spanish spices from Spanish Tin is ideal for foodies, the novice cook or professional chef. These aromatic spices can be used in traditional Spanish recipes or throughout the week in all types of dishes from pasta, to grilling, to ethnic foods, just about anything you want to give some extra punch. As their slogan boasts, they are premium Spanish flavors for everyday cooking. The line, created by food entrepreneur Nydia Sanchez, features hot smoked paprika, Nora chilies, Salud spicy cocktail salt, smoky Spanish BBQ rub, Piquant rice blend and a host of others. All spices are GMO and MSG free.

The spices are currently featured at Isabelle Gourmet Foods in Santa Barbara. “Nydia’s line of Spanish-inspired spice blends will be a significant addition to building our reputation of highlighting small, local artisans whose products reflect their unique cultural backgrounds,” says store founder Amy Isabelle. --RB Find Spanish Tin products at Isabelle Gourmet Foods, 5 East Figueroa Street. 805-585-5257. www.isabellagourmetfoods.com

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food & home

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Ashley Gove

an you imagine trying to devour a two-foot long fresh baked hoagie sandwich, filled to the brim with smoked pulled pork, coleslaw, pickled jalapenos, crispy onion string and spicy BBQ sauce, all served on its own cutting board? Can you imagine taking the house bet on trying to finish it all in less than 30 minutes to win the price of the sandwich and a free T-shirt to brag about it? Well, you can at Goleta’s new BBQ joint, Smoke n’ Barrel. The sandwich is named “The Beast” and management says only two out of dozens who tried since opening day have actually conquered the task. For the less hungry and adventurous, the new eatery offers a casual atmosphere that is perfect for all to enjoy traditional smoked barbecue, salads and sides. Weekend breakfast, full bar seating, comfortable booths, heated patio, as well as take out and catering for off-site events makes Smoke n’ Barrel great for all occasions. The place also has a very generous happy hour with special drinks and fare from 3pm to 6:30 every day. --RB

photos: Kevin Steele / kevsteele.com

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

lunch | dinner | take-out

pizza bar | wine bar | full bar

Santa Barbara’s original artisanal pizzeria - salumeria

OLIOELIMONE.COM

| 11 West Victoria Street, Santa Barbara | 805.899.2699 |

oliopizzeria.com

Breanne Hollon

Mehosh Dziadzio

Hillary Moore

firsts

Street Food with Soul Georgia’s Smokehouse

W

hen the Canary Hotel was purchased by Kimpton in March of 2012 and laid off half of the existing staff, fate led thenExecutive Chef Brian Parks, a graduate of culinary school with many years of experience under his belt, down a new road. Literally.

He and his wife Alissa opened a food truck business.

After years of doing “fancy” food at the hotel and other high-end restaurants, Brian explains he wanted to get back to his Southern, soulful roots and make his mom’s Alabama-style, comfort food: pulled pork sandwiches and baby back ribs slathered in finger-licking Southern-style sauces, paired with cheddar and bacon hushpuppies and fried green beans—the kind of food that makes people happy.

“He wanted to open a restaurant. I told him he was crazy, because that’s my job,” recalls Alissa, with a smirk. “So we decided to meet in the middle on a food truck, which is still like opening a restaurant, but not so much.” Or so they thought.

Brian explains that they actually take a very brick-and-mortar approach to Georgia’s Smokehouse, the mobile Southern-style barbecue restaurant they opened in January of 2013. They give customers tickets and run food out to them at their regular stops, which consist largely

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food & home

of business parks throughout Santa Barbara, Goleta, Santa Ynez and Carpinteria (during lunch and dinner hours from Tuesday to Sunday), as well as at public festivals and private events.

“People are surprised at how organized and reliable we are for a food truck, but we don’t know any other way than to run this truck like it’s a restaurant,” says Alissa, a 16-year hospitality industry veteran. Brian concurs, saying his new on-wheels dynamic “really hasn’t changed much from the kitchens and restaurants I’ve worked at. You still have to have a certain level of organization and preparedness every day you go into it.”

The main difference, Alissa explains, is that, with a truck, they can take the food to where the hungry people are. “You don’t have to worry about a slow Tuesday or a slow Wednesday.”

Brian adds that there are other major benefits to taking his back-ofthe-house talents on the road. “It’s fun for me to meet everybody, see the people that are eating the food, and get immediate responses. It’s great instant-gratification feedback.” —Jamie Relth Track down the truck to taste for yourself at georgias-smokehouse.com. w w w. f o o d – h o m e . c o m

WOOD-FIRED PIZZA, COLD CUTS AND CHEESE PLATES, SALADS, BRUSCHETTA, BURRATA, PANINI, FRESH LOCAL FISH, SHELLFISH, SEAFOOD PASTA, RISOTTO, RAVIOLI, GNOCCHI, ORGANIC CHICKEN, STEAKS, LAMB CHOPS, SCALOPPINI, OSSOBUCO, ITALIAN SAUSAGE, ARTISANAL GELATO, CANNOLI, TIRAMISÚ, FINE WINES, SPIRITS, LARGE HEATED PATIO DINING, OPEN EVERYDAY.

LUNCH -DINNER - COCKTAILS 436 STATE STREET, SANTA BARBARA www.luckys-steakhouse.com

(805) 957-4177

It’s time to

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

Lunch • Dinner • Private Parties Happy Hour Weekdays 3 to 6:30 • Live Music Wed–Sat 6 to 9

113 Harbor Way

By The Boats and Under The Sails Reservations (805) 564-1200 • Free Valet Parking

chuckswaterfrontgrill.com

w w w. f o o d – h o m e . c o m

food & home

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firsts

Carr Valley Goat & Sheep Milk Mobay Cheese

Savannah Bee Company Hand-cut honeycomb

Melkbus 125 raw Cow-Milk gouda

Organic Strawberries

Cheese surfing…

A

t parties you’ll always find me close to a well-designed and stocked cheese platter. Something about the way different strengths and textures of artisan cheeses can bring out the unique flavors in other foods, and in my family, cheese, crackers, nuts, fruits and breads with cocktails is an almost an every day prelude to the main meal. It’s ceremony…a great way to unwind the day. My sister served several elegant platters this past holiday on these amazing solid wood cheese boards that 22

food & home

Cowboy Ike’s Cabernet Sauvignon Wine Jelly 28” A little long board elegance

were cut in the shape of surfboards; which, as it turns out, were designed and built by a local wood artisan, Joel Hoffman. Hoffman, who is a licensed finish contractor serving local architects and builders, has been designing and fabricating custom furniture, cabinetry, and wood products in Santa Barbara since 2000. His most recent product addition of artisan surfboard cutting boards came about when his love for the classic designs of old long boards, met his passion for food and the culinary experience. Hoffman began w w w. f o o d – h o m e . c o m

Mitica Fig w/ Mixed Nut Cake

Rockenwagner Bakery Pretzel Roll

Haystock Mountain Artisan Goat Cheese

Mitica Marcona Salt & Pepper Almonds Red Apple Organic Black Arkansas

Green Apple Organic Granny Smith

making cutting boards, cheese trays, and serving platters with surfboard-like “stringers” in the 90’s to help pay for college. The boards were very popular on a small scale and after college he continued making them for friends and family for the holidays. One day a local friend and surfboard shaper noticed the boards in Hoffman’s shop and asked if he could make the boards in the literal shape of a surfboard. Hundreds of boards and after hours sweat later, Hoffman founded the Santa Barbara Cutting Board Company offering a w w w. f o o d – h o m e . c o m

Long Clawson Cotswold Double Gloucester Cheddar

line of high quality, hand-shaped cutting boards and cheese serving platters.

—By Aaron Wright (Photo by Bill Boyd) Hoffman’s cheese and cutting boards are sold at Whole Foods Market in Santa Barbara. The above photo features a 28-inch “cheese surf board”, with cheeses, breads and spreads selected and sold at Whole Foods Market, 3761 State St, 805- 837-6959 food & home

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FIRSTS

Shelly Vinson

SB Chowder Fest winning clam chowder from Chuck’s Waterfront Grill

Winner winner chowder dinner!

C

huck’s Waterfront Grill took home the grand prize of best overall chowder in front of a sold out crowd at the fourth annual Santa Barbara Chowder Fest held at Montecito Country Club. The event was a benefit for Legal Aid Foundation and was hosted by Food & Home Magazine. Competing against 17 other restaurants and caterers, Chuck’s received a unanimous thumbs up from renowned Chefs Michael Hutchings, Jamie West and food critic George Yatchisin.

CWG managing partner Steve Hyslop says the winning recipe was born 14 years ago while attending The International Food Show in San Francisco. “We met a clam supplier from Delaware with the Clam Chowder that was the one: it wasn’t the thick, goopy kind with too much corn starch or flour we had seen in too many seafood restaurants (and at many booths at the show), but

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was instead a very flavorful clam chowder experience, emphasizing the flavors of the clams and the vegetables. In talking with them, we found that their secret was in the use of extra large clams, and the inclusion of a substantial amount of clam nectar during preparation.”

Hyslop says they took that philosophy and developed their own version of the soup, which is served in the restaurant every day exactly the way it was presented to the judges.

Runners up to CWG in the of the Clam Chowder Category were: second place, Museum Café; and third place, Three Pickles. Lazy Acres Market took home first place in the Creative Category, followed

by Montecito County Club; and in third place, Hungry Cat. La Cumbre County Club won the People’s Choice award.

Net proceeds were over $40,000, doubling proceeds from

prior years. The fundraiser benefits Legal Aid Foundation of Santa Barbara County providing free help to those who have nowhere else to turn for legal protection against family violence, guardianships for

minor children, housing discrimination, mortgage foreclosure assistance, consumer fraud, financial abuse against elders or other vulnerable residents of Santa Barbara County. w w w. f o o d – h o m e . c o m

Originally Brewed to Celebrate the Holidays

StellaArtois.com Always Enjoy Responsibly.

Named after the Holiday Star, Stella Artois was first brewed as a holiday beer as a gift to the people of Leuven, Belgium. A golden lager in contrast to the popular dark ales of the time, its brilliant amber color illuminated holiday celebrations for generations thereafter. ‘Artois’ acknowledges Sebastian Artois, the master brewer and owner of the brewery.

©2013 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MO

FIRSTS

Breaking Bread Uptown Our Daily Bread Bakery wakes up a new neighborhood

By Leslie A. Westbrook Photos by Eliot Crowley

I

had just spent an hour visiting with Laurie Zalk, the co-founder and coowner of Our Daily Bread, at the bakery and restaurant’s snazzy new digs. I was heading home with a long, freshly baked seeded baguette when, en route, I passed a woman with a sign that read: “Homeless and Hungry.” I pulled over, tore off a third of the loaf and reached out to her.

“Thank you, that looks delicious!” she exclaimed, her bright eyes lighting up. As I handed her the bread, telling her it was fresh from the bakery, she thanked me again profusely. One small deed, a simple gesture and I had apparently made her morning—and mine. Such are the small joys of breaking, sharing, and baking bread.

After more than 30 years of bread baking, two fires, one business partner, a marriage (and divorce) and several children later, business partners (formerly husband and wife) Ze’ev Zalk and Laurie Zalk re-opened their hugely popular bakery and breakfast and lunch spot in a new location in the spring of 2013. The new interior is a fun departure from their former space: the walls are covered with corrugated steel and painted a burnt orange; breads are now displayed behind shiny glass doors, and lights that look like giant Hershey’s kisses, hang over display cases filled with tempting treats. There’s a full kitchen (the spot was formerly Mimosa) – resulting in expanded breakfast and lunch menus.

Laurie is a product of the hippie era – a flower child that traveled the globe in her youth and has explored much of the Middle East. In fact, she cites restaurants in Lebanon (as well as Seattle) as inspiring the new location’s interior design, created with the help After 31 years, Our Daily Bread moves uptown with a fresh new look.

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27

FIRSTS of Samantha Keeping Interiors. Incorporating corrugated steel was the brainchild of Chris Sochin, who works at the Santa Barbara Museum of Art and was inspired by an installation the incorporated the material; the color orange was chosen from Samantha Keeping’s suggested color palette.

Our Daily Bread has been serving Santa Barbarians and visitors since 1981. The bakery – long situated on a busy corner in our town’s historic district – relocated to yet another lively corner uptown, at De La Vina and Alamar Streets. The new interior look is fresh and modern, there’s now a full kitchen and their beautiful breads and pastries sit behind fancy new glass doors and cases. A glassed in work area provides an insiders view where customers can watch croissants being made.

“I feel very welcomed here,” Laurie remarked on the move, “Customers have said to me: ‘Thanks for waking up our neighborhood!’”

The bakery began as a simple idea, between friends.

“I was your typical home baker. I loved to bake desserts, always from scratch,” said Laurie, noting that the idea of opening a bakery began with three women, but the day before the trio were to sign the lease, one dropped out who didn’t think the business would succeed.

In the meantime, Ze’ev Zalk, an Israeli who landed in Santa Barbara during his own globe-trotting, was experimenting with flour and yeast at a bakery on Milpas Street. He soon became Lori’s (life and business) partner.

Ze’ev thought most bread in the United States was awful (rightly so, at the time) and, lucky for us; he wanted to introduce European-style breads to our town. He had been trained and held a master’s degree in horticulture; so the leap from watching plants grow to bread rise may have seemed a natural segue.

Ze’ev remains in charge of the bread operation while Lori, who has a background in private catering, oversees pastries and all aspects of the front of house, including breakfast and lunch menus. But bread is the mainstay of the business. There are approximately 18 varieties to choose from, with the most popular breads and rolls being ciabatta, multigrain, and French. I am partial to the Sicilian Olive bread; the zucchini muffins (which are sold along with other ODB pastries at Café Luna in Summerland) are another favorite of mine.

You don’t have to drive to the new De La Vina location to buy Our Daily Bread’s wares.

Their wholesale bread operation accounts for about 60% percentage of their business and they bake over 1,000 loaves daily. They distribute from Goleta to Carpinteria to 28

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grocery stores, fine restaurants, cafes and hotels including the Four Seasons Biltmore, El Encanto, Ca’Dario, Olio e Limone, Hungry Cat, Paradise Café, Petit Valentien, Arnoldi’s, and Aldo’s among other spots.

Grocery stores include all Albertson’s markets (the Carpinteria store carries ODB’s pastries), Lazy Acres, Tri-County Produce, Montecito Village Market and Pierre La Fond’s Deli.

All of the breads are hand-shaped, which

contributes to their quality since the dough is not overworked by machinery. Two of the most popular breads, ciabatta and multi grain, are levain style, which means they’re made with Our Daily Bread’s own sourdough culture.

When the bakery moved, a temperature control room was built to maintain the sourdough starter and flour at 70 degrees. “We don’t have to make adjustments for weather changes,” noted Laurie.

The new menu features old-time favorites and full breakfasts offered daily that include lemon-berry pancakes, omelets, breakfast burritos and even a feast of eggs, chicken sausage or turkey bacon; two pancakes or French toast aptly called “For the Indecisive”.

Lunch items include healthy burgers: turkey, veggie and quinoa, all made from scratch; a large selection of salads ranging from Cobb to Caeser to Kale; grilled fish tacos and Panini sandwiches. Turkey chili is served, as well as hearty homemade soups that change daily.

All the desserts – tempting cakes include carrot, fresh apple and ricotta cheesecake - are also made from scratch, including the bakery’s well-known “Princess Cake”, topped with marzipan that has been carefully rolled over whipped cream.

I’d be remiss if I didn’t mention the hard working staff – some two-dozen bakers, servers, cooks and helpers – some who have been with Our Daily Bread for many years.

Head baker Ignacio Guzman has toiled at the company for 28 years, Beto behind the counter for 12 years, and several other employees have worked for as long as eight years.

There’s a line of gluten free and vegan pastries and breads baked on Tuesdays and Thursdays. Bloody Marys, Mimosas, Margaritas and even Peach Bellinis are now offered (guests staying in the airstreams at the Santa Barbara Auto Camp across the street are treated to two mimosas). Wines by the glass are offered ($7-$8) along with local beers like 805. One Hope winery donates to the charity Share Our Strength, which brings me back to where I started.

For the past 31 years, all of Our Daily Bread’s end-of-day breads, pastries, and salads are donated to local, charitable groups.

The loaf I bought and shared, covered with sesame seeds and a hint of licorice flavor from a sprinkling of anise seeds, was delicious. I ate way too much of it – and I hope it helped fill the belly of the grateful homeless woman as well – and left her a little less hungry and at least, for a moment.

Our Daily Bread, 2700 De La Vina Street, Santa Barbara, CA 805-966-3894, www.ourdailybread.net w w w. f o o d – h o m e . c o m

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Bright aromas of green apple and lime lead to vibrant, layered flavors of citrus, anise and creamy vanilla in this sparkler. 90 Points Wine Spectator All wines available at Winehound wine shop in La Cumbre Plaza 805-845-5247. www.thewinehound.com w w w. f o o d – h o m e . c o m

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food & home

29

HOME COOKING

Spiny winter’s treat

Cooking • “You don’t want to cook the hell out of it,” he advises seriously. “Better rare than overcooked. Cook just under a boil.” Cooking at a full boil renders out fat and the meat will lose its flavor.

obster season in California starts in October and ends in March The California Spiny Lobster, the most sought-after lobster globally (more so than its infamous Maine cousin), is caught from Baja to Point conception - making the south coast the northernmost stretch at which the bug is found.

“We’re in a very unique area to have them,” says Brian Colgate, owner of Santa Barbara Fish Market. “Unlike Maine Lobsters, known for their two large and meaty claws, the local lobsters have smaller forearms, larger tails and a greater amount of edible meat in their legs.”

For those of us eager to sample the worldrenown crustacean, Colgate offers some expert tips for preparing California Spiny Lobster:

• After 2 or 3 minutes in the water, remove the lobster and split down the middle. Butter the meat and finish cooking under the broiler, or better yet, on an open oak-wood grill. This gives a much better texture, says Colgate, and you also have the chance to season the meat as you cook. Serve with a baked potato and broccoli side with a ramekin of clarified butter or infused olive oil for dipping. The smoky flavors from the grill pair well with a local Syrah or dark ale.

L

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• Also, while boiling is the more traditional way to cook lobster, you will come out with a better texture with a two part process.

Demand for California Spiny Lobster pushes up price and makes it a little more of a luxury than other shellfish, but one that’s worth it.

Plus, it’s nice to know that next time you hear an New Englander talk about Maine Lobster, you’ll have better bragging rights. After all,

Santa Barbara is home to the world’s favorite lobster. As Colgate says, “They’re the best.”

Italian Pasta Salad This salad is hearty, healthy and refreshing as a chilled side dish for grilled fish, chicken or lamb. The recipe can be altered to suit your taste. If you’re serving lamb, garnish it with fresh mint – seafood can be made with more citrus and no vinegar or it can be garnished with some chopped dill. Use the vegetables to alter the texture of the dish – cut some finely and others roughly so they provide fresh flavor and nice crunch.

1 Bag dried whole wheat Orecchiette pasta (Try a pasta shape that is small and fairly thick to give this dish some substance; orzo works well too, but use dried pasta as fresh pasta is not best in this type of salad.)

1/2 cup zucchini halved and then sliced into thin half-moon shapes 1/2 cup summer squash quartered and sliced into ¼ inch slices 1/2 cup grape or cherry tomatoes halved (quarter larger cherry tomatoes) 1 small red onion halved and sliced very thin (very thin!) w w w. f o o d – h o m e . c o m

3 cloves of garlic, finely minced 1 Italian cucumber peeled (Dice half and make thin match sticks out of the other half. If you cannot find an Italian cucumber use any cucumbers; just do your guests a favor and deseed it.)

2 stalks of cleaned celery, remove the string with a paring knife sliced on a bias 1/2 cup roughly chopped and pitted olives (can use an oil-cured olive or commercially available green olive) 18-24 Bocconcini (small mozzarella balls) A chiffonade (cut into thin strips) of 15 or so fresh and washed basil leaves (stems removed) Red pepper flakes to taste 3 tbsp. Sherry vinegar (you can substitute lemon juice sparingly) 1/2 cup Nero Del Gallo EVOO Sea salt and pepper to taste Cook the pasta in salted water but make sure it is al dente and actually just a bit short of what you would serve for a warm pasta dish. Do not overcook it as it will not hold up to the dressing. Rinse and cool the pasta to room temperature. Sprinkle with a bit of Nero Del Gallo EVOO. Add pasta to a large mixing bowl and then simply add all of your prepared vegetables, except the basil and the Bononcini. Fold the pasta with the vegetables and in a separate bowl combine the garlic, vinegar and 1/2 cup Nero Del Gallo EVOO and whisk until the mixture is well incorporated, but not an emulsion.

Pour over the pasta and mix fully. This can be chilled for 1-2 hours or served at room temperature. Add the basil, Bocconcini, salt, pepper and red pepper flakes immediately before serving.

Serves 6 - 8.

Recipe compliments of Nero Del Gallo Olive oil of Santa Ynez

Southampton by Wood-Mode.

Southampton by Wood-Mode.

Run bottle shot small of olive oil from page 18 in fall issue Roasted Corn and Coconut Chowder: Vegan Style Ingrediens 2 yellow ears of corn 1 can coconut milk Southampton by Wood-Mode.

1 cup water Pinch of curry powder 1 Tablespoon coconut oil (You can use regular olive oil too) 1 red pepper (cut in cubes) 1 bay leaf 2 Tablespoon fish sauce Half yellow onion 1/2 pound silken tofu w w w. f o o d – h o m e . c o m

For your home. For your life.

For our environment.

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

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

For your home. For your life.

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

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

©2008 Wood-Mode, Inc.

food & home

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HOME COOKING

Santa Barbara

C e r t i f i e d

Farmers Market

Friends • Flowers • Food • Fun 8 Markets

6 days a Week

Saturday

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

Sunday

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

Tuesday

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

Wednesday

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

Thursday

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

Thursday

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

Friday

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

(805) 962-5354

www.sbfarmersmarket.org 32

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2 teaspoons coconut sugar (You can use e brown sugar/maple syrup or honey) Chives for garnish Preparation Pan-Roast (In other words, grill! ) the corns in a cast iron skillet till it pops and has nice char.

Once cooled, slice the kernels off of the cobs and put the kernels aside. (Don’t throw away the cobs! ) Heat up coconut oil, cook onion till soft. Then add a pinch of curry powder. Add water, coconut milk and bay leaf. Throw in whole cobs. Milk from the cobs will make lovely ‘corn stock.’ Gently simmer now what I call ‘Corn stock.’ Add chopped red pepper and corn. Add coconut sugar. Place silken tofu in a food processor and blend till smooth. Add it to the soup. It will make the soup ‘Rich’ & ‘Creamy.’ Season with fish sauce, salt and pepper. Gently cook till soup gets reduced a little and has perfect ‘chowder’ consistency. Garnish with diced chives Recipe & Photo Christina Enoch—Black Dog::Food Blog.

Scarlett Begonia’s Brasadella Biscotti Not a traditional biscotti, as it is not baked twice. Wonderful cake texture with the dryness of a biscotti, perfect with espresso.

14 ounces AP Flour 1 Tablespoon Baking Powder

6 ounces Butter 7 ounces Sugar 2 Eggs ¼ cup Milk 1 Tablespoon Lemon Zest 1 teaspoon Almond Extract 1 teaspoon Anise Extract

Cream butter and sugar; add eggs one at a time. Add milk, lemon zest and extracts. Add dry ingredients.

Place dough on floured board, knead until firm, and roll into a log. Shape log into an s on the half sheet. Score with a knife down the center of the dough, sprinkle with sugar. Bake at 350° for 30 minutes.

Sicilian Style Steamed Black Mussels (Serves: 7) Prep: 15 minutes Cook: 30 minutes 5 lbs Live Black Mussels 2 cups Chardonnay Wine (if you drink wine, use the wine you will serve with dinner) 5-6 Roma Tomatoes (fairly firm) Roughly chopped 1/2 cup White onion Diced 1 1/2 sticks Sweet butter 4-5 cloves Fresh garlic smashed & chopped 2 tbls olive oil 1/4 cup Fresh basil (fine chop) 1/4 cup Fresh Italian Parsley (fine chop) 1 tsp Sea salt w w w. f o o d – h o m e . c o m

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HOME COOKING

1/2 tsp Fresh Cracked Black Pepper 1/4 tsp Ground cayenne pepper 1/4 tsp Crushed Chili Flakes 1/4 tsp Dry oregano 1-2 loaf Fresh Baked Crusty Bread

First scrub and de-beard the mussels under cold running water (discard any mussels that have stayed open during this process, as they are most likely dead).

In a large stock pot heat the olive oil and the butter over a medium-high heat until the butter is melted and the two have mixed together. Add in the onions and sweat them for about 5 minutes Turn down the heat to medium; add in the salt, chili flakes, black pepper, cayenne pepper, oregano and garlic Sauté for about 2-3 minutes then add in the chopped Roma tomatoes. Cook these down for about 5 minutes and add in the wine. Mix this all together for 5 minutes and then add in the mussels.

Stir the mussels as good as you can and then cover the pot. The mussels will create a lot of liquid which will bring the sauce together. Let the mussels steam for about 5 minutes; then carefully remove the lid and stir the mussels; replace the lid and steam for another 5 minutes The mussels should be opening by now; check to see how they are doing and give them another stir; replace the lid and finish steaming for about 5 more minutes. Carefully remove the lid and stir in the Italian Parsley and basil Serve these up in a large bowl (with the liquid broth) discard any mussels that did not open during the cooking Most important thing is serve these with a fresh baked crusty bread so you can sop up the broth.

(Trust me you’ll want to drink the broth.)

Recipe is courtesy of Whole Foods Market, 3761 State St. 805-837-6959.

Pure Joy Caprese (6-8 servings) The Caprese is a deceivingly simple dish that’s all about the integrity of the components.

Over 30 years baking bread for locals BREAKFAST

LUNCH

COFFEE BAR

DESSERT

CATERING

ourdailybread.net 2700 De la Vina 805-966-3894 34

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4 lb. local heirloom tomatoes (DO NOT REFRIGERATE) 2 lb. fresh mozzarella 2 bunch fresh basil or wild arugula 1/3 cup extra virgin olive oil Maldon flake salt & freshly ground pepper Optional garnish: Balsamic vinegar (boil; reduce by half to thicken) Handful of toasted pine nuts Quarter inch slice the tomatoes and cheese. Arrange with the cleaned basil or arugula & drizzle with the best olive oil you have, dot with reduced balsamic, maldon salt & pepper. Finish with the pine nuts if you like.

w w w. f o o d – h o m e . c o m

Terry Ryken DRE# 01107300

“Your Realtor with a Personal Touch”

805.896.6977 www.TerryRyken.com

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

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

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Dine Out!

27 Classic favorites from the kitchens of SB

Photos by Shelly Vinson

2

T

here’s a place in Sand Francisco that my

When you think about it, it’s why we choose to dine

husband and I visit about three times

out anyway. When your special entree arrives, relax-

per year…The Tipsy Pig in the Marina

ation sets in and the cares of the world temper. You

District. We call it our go to place when

know that from the moment you sit down you will

we’re there on business; we’re usually exhausted from

be taken care of. It’s part of our culture that we keep

the travel, and we’re not in the mood for testing a new

refining and refining. Dining is a daily event. A cer-

place. We know that they’ll be serving exactly what

emony of connection and represents the fruits of our

we want…skirt steak with duck fat fingerlings, roast-

labor; be it for business, pleasure or simple suste-

ed vegetables and a martini for my husband… maple

nance. In Santa Barbara we’re fortunate to have an

brined pork chop with Pancetta, roasted vegetables

abundance of choices when it comes to filling this

with apple cider-pork jus and a beer for me. Sure,

daily need: from colorful farm to table salads, sustain-

sure, I’m all for trying food that’s outside my comfort

ably farmed meats and poultry and an array seafood

zone when I’m in the mood, but there’s something

that comes straight from the boats…not to mention

about showing up and sitting down to a meal you’ve

the culinary talent to back it up. Here are a few go to

been thinking about all day…no matter the season.

choices choices from the kitchens of Santa Barbara:

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w w w. f o o d – h o m e . c o m

Ashley Gove

3

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Bouchon Maple glazed California duck breast with confit of thigh Maple glazed California duck breast with confit of thigh.

Amazing flavors of smoke and sweet maple, the dish is served with a succotash of sweet corn, fava beans, apple wood-smoked bacon and butternut squash, over a port wine demi glaze. Your server will have several suggestions from the extensive by the glass wine list. 805-730-1160.

2

Seagrass MiCuit of Alpine Salmon Chef Robert Perez loves to talk about these flavors! This dish features fresh salmon, slowly poached to the perfect temperature and then served with Boudin Nior (sausage), parsnip, sadachi puree, English peas, Nicoisi olive vinaigrette, pink grapefruit slices, salmon roe and basil oil. Pairs wonderfully with Champagne.

805-963-1012.

3

Scarlett Begonia The local black cod is a favorite of Chef Avery Hardin.

Available most of the year, he has several variations depending on what’s fresh. In winter he features roasted sun-chokes, Chanterelle mushrooms, navel orange, garum (fish sauce), brown butter and

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Shelly Vinson

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5

Opal Restaurant and Bar Grilled Berkridge Farms “Kurobuta” Pork Loin on an Asparagus Truffle Butter Cream The fusion of flavors in this dish make for an elegant meal, indeed! Served with whipped Yukon Gold potatoes and a warm mushroom and sweet onion relish, you’ll want to pair this with a full bodied syrah.

The house, from Jaffurs Wine Cellars, is a great choice. 805-966-9676.

6

Endless Summer Bar and Café Sesame-Crusted Ahi on Warm Spinach Salad No matter the season, this dish is a crowd pleaser!

Served raw, the ahi is presented a bed of spinach with bacon, cherry tomato, and red onion; then tossed in a bacon-curry dressing and topped with Parmesan cheese. 805-564-4666.

7

Ca Dario Costa alla fiorentina You might not expect to find a great rib eye at an Italian eatery, but this grilled 16-ounce offering is a big exception! Served with stewed white beans and sage, the dish has been

w w w. f o o d – h o m e . c o m

Scott Gibson

Louie’s at the Upham The shrimp and crab Louie salad is one of more popular menu items offered by Chef Tony Manzanars.

The flavors are crisp and vibrant and make for a perfect lunch in any season. If you’re in the mood, it pairs well with a glass of Sauvignon Blanc from Brander Vineyards. 805963-7003.

Shelly Vinson

4

Shelly Vinson

watercress. Pairs well with a glass of Margerum Sybarite Sauvignon Blanc, crisp and light.

5

6

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Shelly Vinson

an unsung local favorite for years. Vodka martini is a great pair. 805-884-9419.

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8

Cielito Pulpo a la Plancha Chef Velazquez brings this dish to life by using the best Mediterranean octopus available and preparation techniques that speak to the history and traditions of the world over.

The octopus is tenderized with a Japanese Daikon radish, poached in a savory brine, and marinated in olive oil and garlic. It is then grilled and joined on the plate by a pistachio salsa verde, Greek spiced yogurt, shaved cucumber, fennel, and cauliflower.

The finish of a Peruvian olive aioli completes Cielito’s interpretation of this culinary journey showcasing both Velazquez’s vision and talent. The 2011 Vionta Albariño from Rias Biaxas pairs beautifully with this dish. 805-9654770.

9

Paradise Café Paradise Burger You can always count on this selection for lunch or dinner. For over 30 years the special spices and smoky flavors form the oak wood grill give this burger a taste all its own.

Tillamook cheese, grilled Bermuda onions, tomato, lettuce and fries round out the dish. Pair it with a draught beer for a five-star meal. 85-965-4416.

10

Holdren’s Steakhouse The “Cowboy Cut” is the signature off downtown steak dinners. A 24-ounce prime, bone-in rib chop, charbroiled to perfection over a mesquite grill. Try w w w. f o o d – h o m e . c o m

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Ashley Gove

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Ashley Gove

Eliot Crowley Ashley Gove

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O N T H E COV E R it with the garlic mash potatoes and a side of house made bourbon sauce. Pair it with a generous house martini or a Beckman Syrah. 805-965-3363.

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Chase Restaurant and Lounge Chicken Piccata This classic dish has become a classic local favorite over the years. Tangy combinations of lemon, wine and capers give the sauce a special zing found only at the Chase. Velvety smooth Alfredo sauce gives the fettuccini exactly the right texture. Pair it with a glass of local Chardonnay and you have a winner!

805-965-4351.

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Petit Valentine Duck Confit with asparagus and pomegranate gastrique.

A house favorite since the day they opened, the dish features bright flavors with a light saltiness of the confit. Pairs well with local pinot noir on a cozy, rain day, or Henriot Champagne on the patio when warm.

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Arlington Tavern Local Black Cod Comfort food with a sophisticated twist is the motto of Chef Ron True and his modern pub menu. House specialty black cod is pan seared in a light oil and then presented with Brussel leaves, roasted trumpet mushrooms, carrots, bacon and house made mustard butter.

Pairs great with Brander Natalie Cuvee 2010. 805- 770-2626.

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Wine Cask Seared Scallops This offering is bright, fresh and served medium rare with a sweet pea risotto, beet Carpaccio, sautéed pea tendrils, and carrot vinaigrette. Local farmers shine in the preparation and the flavors are endless!

Toma Pan Seared Sea Scallops This California-Italian influenced dish is presented elegantly with green onion remoulade, asparagus, pork belly, and whipped potato and opal basil. To wake up your taste buds, a great starter dish for the scallops is the semolina-crusted baby artichokes, with lemon aioli. Pairs

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Jambalaya and...

“One of America’s Best Restaurants!”

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

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

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

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

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

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COV E R wonderfully with Riverbench Estate Chardonnay 2010.

Downey’s Grilled Duck Prepared with Cabernet sauce, B.D’s baby white turnips and fresh tarragon. A simple, but elegant offering from Chef John Downey, who once again has earned top local honors for Zagat restaurant ratings. He suggests pairing with a local Jaffurs Syrah.

805-966-5006.

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Fishouse Seafood Skewers A fresh assembly of halibut, shrimp, scallops, red and greed bell peppers, mushrooms, tomato, and pineapple; these colorful flavors are come to life with a brushing of citrus butter right off the grill. Served on a bed of rice and finished with a drizzle of Teriyaki sauce.

Perfect! The Pacific Rim flavors pair well with a Mai Tai. 805966-2112.

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Stella Mare Oak grilled rack of lamb.

Smokey oak-grilled flavors with a French accent are what you can expect from this dish. Seasoned with Provence herbs, fresh vegetables, and a choice of French fries, mash or roasted potatoes. Ask your server for an array of French and local

Shelly Vinson

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Eclectic California Cuisine Award-Winning Wine list

Full Bar * Martini Menu

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

----Zagat Survey

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

www.opalrestaurantandbar.com

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Private Banquet Room with Custom Menus Catering * Take-out

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Michael Brown Michael Brown

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O N T H E COV E R WWW.ARLINGTONTAVERN.COM

wines that pair with the hearty flavors. 805969-6705.

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Aldo’s Pork Chop Argo Dolce This dish is a house signature that features a half-pound oven roasted French rib chop topped with house made sweet and sour cherry sauce, rosemary, capers and pine nuts and served with velvety mash potatoes. Enjoy with a glass of local Zinfandel, De Paola “Frank” Arroyo Grande Valley 2007. 805-963-6687. Seared & Topped with our Famous Sweet & Served with Velvety Mashed Potatoes

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Lucky’s Steakhouse Meatloaf Executive Chef Leonard Schwartz first developed the now famous meatloaf recipe in 1984 for a restraint called 72 Market Street in Venice, CA. When he took the reins at Lucky’s in 2007, he brought his meatloaf with him. Comprised of beef and pork, with a slight southwestern spiciness, the dish has been a go-to favorite as a Tuesday night special. Served with a huge portion of garlic mash and sautéed spinach.

Try with a Vodka martini! 805-565-7540.

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Palace Grill Pecan Chicken Piccata Free-range chicken, sautéed in Creole lemon butter and topped with pecans. A great Cajun twist to a classic dish. 805-9635000.

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Café Stella Coq au vin Red wine braised chicken, lardons (pork fat), peas, mushrooms, garlic and mash potatoes. Amazing! Have the French onion soup as a starter and a scoop of vanilla ice cream for dessert to complete this wonderful French comfort food experience. 805569-7698.

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Blue Agave Oaxacan Fish Tacos A melding of simple, fresh and flavorpacked ingredients, featuring sautéed Red Snapper and Wild Caught Salmon, secret house made salsa with smoked paprika topped with chipotle aioli and wrapped in homemade corn tortillas. The dish is served with pablano chili-rice, black beans and Cotija cheese with baby greens. 805-8994694.

DINNER MONDAY - SUNDAY RESTAURANT 5pm to 10pm SUNDAYS 4pm to 9pm BAR 4pm to 12am SUNDAYS 4pm to 10pm LATE NIGHT MENU THURSDAY - SATURDAY 10PM TO 12AM

21 W. Victoria St. Santa Barbara, Ca 93101 T 805.770.2626 F 805.845.2623

ARTS & LETTERS CAFÉ

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COV E R 24

Olio e Limone Lombata di Vitello alla Griglia If you’re in the mood for fresh veal, you have to try this veal chop offered by chef Alberto Morello. Prime cut, the dish is served with rosemary jus, roasted potatoes and fresh, seasonal vegetables. Pairs great with local Syrah or any of the Italian beers offered on the menu. 805-8992699.

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Sly’s Blue Plate Special Short Ribs “Jardinière” Every Saturday night the buzz in Carpenteria is about this dish. Slow cooked aromatic vegetables, butter, brown sauces and spices stew in a pot with the short ribs for most of the day giving the beef and gravy a level of flavor found no where else as the meat simply falls off the bone when touched with a fork. Served with mash potatoes and extra gravy on the side if you wish.

The FDIC won’t guarantee that you’ll receive exceptional service.

We will.

Michelle Martinich, Jeff DeVine, Ken Jacobsen and Laurie Leighty

Feel good about your bank 1033 Anacapa Street | Santa Barbara, CA 93101 | Phone (805) 965-5942 | AmericanRivieraBank.com

R E S TA U R A N T & T E Q U I L A B A R

One of Santa Barbara’s Best New Restaurants for 2013 - Cervins Central Coast

Seasonal Mexican Cuisine by Executive Chef Ricardo Garcia

Lunch • Dinner • Happy Hour 5764 Calle Real, Goleta, CA 93117 • (805) 681-0766 • www.palomagoleta.com w w w. f o o d – h o m e . c o m

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COV E R

Pairs great with beer or vodka martini. 805-6846666.

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Arts & Letters Café Bahn Mi Sandwich If you like slow roasted pork belly, you’ll be in sandwich heaven!

Served on a fresh hoagie with peanut hoisin spread, pickled vegetables and Napa slaw, this offering has been a downtown hit for years, making the top ten lists of several local polls.

Available at lunch daily. 805- 7301463.

Meun Fan Thai Café Green Curry Shrimp Delicate, but hearty might best describe this dish. Thai shrimp, zucchini, bamboo shoots, bell pepper, sweat basil and coconut meat steep in a spicy green curry broth. Simple and spicy as you want. Add rice and a Thai beer for a great meal at any season. 805882-9244.

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SANTA BARBARA

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

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

MK Sofa Factory aims to redefine style.

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

Come visit MK Sofa Factory at Santa Barbara Design Center today!

SOFA

FACTORY ZIEGLER & Co. Ralph Lauren fabrics

TM

finest floor coverings since 1883

HOME

FURNISHINGS

Santa Barbara’s premiere source for home furnishings and decor 410 Olive Street, Santa Barbara, CA 93101 • (805) 962-8555 • santabarbaradc.com

THE HOME FRONT

Give the Gift that Lasts Forever

T

hese potted plants look so realistic that you may forget that they are not real and accidentally water them. Orchids in baskets and pretty ceramic pots, hyacinth bulbs bursting forth from earthy looking fake sod, fuzzy and smooth succulents in attractive, rustic containers make these potted plants a

great décor accent as well as thoughtful hostess gifts that last forever. There are even single “plants” placed in a seashell that provide a charming bathroom accent.

The next time you need a gift for yourself or someone special, check out these tricky “fakes” at Santa Barbara Design Center. You might also

be tempted to pick up lighting, accent pillows, throw blankets and even order custom furniture, while you are at it. Prices begin at $25.00.

—Leslie A. Westbrook Santa Barbara Design Center, 410 Olive Street, (805) 962-8555, www.santabarbaradc.com

Color it stripe!

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ou will be seeing colorful stacking stripes on a variety of interior surfaces this coming year,” predicts Romaine Doussineau, co-owner of Reeds Floors & Interiors. Known for contemporary design, he and his wife, Myriam, find inspiration across the world to inform their design approach.

Thick or skinny, horizontal or vertical, stripes are finding their way onto ceilings, as detail elements in accessories or bold and up front on upholstery and window dressings. “Stripes are everywhere in fashion design, and we as interior designers play and re-invent stripes all the time,” adds Myriam. “Larger stripes typically trend more contemporary while smaller stripes will play in traditional designs, but even this base can be refuted at times. Stripes are timeless and worthy of our attention when redesigning a home.”

–By Jen Kennedy In 2014, Reed’s showroom expands to include custom upholstered furniture. Reeds Floors & Interiors is located at 3821 Santa Claus Lane or online at http://www. reedfloors.com.

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

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

Home FurnisHings interior Design Antiques Accessories giFts

1323 State Street Santa Barbara California 93101 805 962-6909 www.indigointeriors.com

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L ANDSCAPING

Blaze patrol Five steps to firescaping

H

aving watched her childhood home burn to the ground in the Tea Fire, Jessica Harlin, owner of Barefoot Design in Santa Barbara, keenly understands the growing demand for responsible “firescaping”—that is, landscaping with an eye to fire safety.

“This area hadn’t burned in 50 years,” she says, “and the people that had prepared ended up being better off because they had a buffer zone between the wild land and the home.”

Recognizing that landscape design can either fuel a fire or mitigate its damage, Harlin says she hopes to help locals create landscapes that are “aesthetically pleasing but also very functional from a safety standpoint,” and offers these basic fire-wise tips:

1. Think ‘Hard’: For homes at high fire risk, Harlin typically integrates hardscape elements that are completely non-ignitable, such as stone, concrete and gravel, for features like bocce ball courts and dining terraces. These, she says, create texturally interesting, usable spaces, while also limiting flammability.

2. Stay Low: Keep tall vegetation, like trees and ivy that could direct fire toward the eaves at least 30-feet from the base of the house. Instead, opt for low-lying options like lawn and meadow. Harlin notes that lawns offer the added benefits of having higher moisture content; providing a flat, navigable space for fire crews, and, often, involving irrigation systems that can help create a fuel break.

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3. Find Water: Speaking of irrigation, the topic of water-conservation in Santa Barbara is often at odds with that of fire safety when it comes to landscaping. Harlin says that drought-tolerant plants like native grasses can be highly flammable, while highly irrigated yards can help reduce fire risk. Succulents are a great solution to this dilemma, she explains, as they are drought-tolerant while also high in flame-stifling moisture content; but, they can also seem too sparse for anything but the modern home. For a lusher-looking, yet still water- and fire-conscious landscape, she suggests plants and trees bearing leathery leaves, fruit or nuts—like olive and avocado trees—which naturally are higher in moisture content.

Other common options include subtropical plants like the bird of paradise; or deciduous trees, which have high moisture when in-leaf and less “fuel” available during dormancy.

4. Stay Clear: Oak trees, Harlin says, have hard, dense wood that, surprisingly, doesn’t ignite quickly. However, she is quick to point out that the leaves that fall from it and the branches that die and dry up in it are major fire risks. Harlin recommends creating a 300-foot buffer zone between your structure and the wild land that is free of dead wood and dry leaves.

5. Don’t Fuel the Flame: Many quintessential Santa Barbara plants— native grasses, eucalyptus trees, pine trees and palm trees—are not very fire-savvy, Harlin says. Avoid planting trees with sap and oil, or plants that feel dry and crisp to the touch. —Jamie Relth w w w. f o o d – h o m e . c o m

SURF SHOPS

presenting a photographic series of fine art prints by Eliot Crowley

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

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New Homes

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For a Consultation, Call (805) 884-8777

www.dennisallenassociates.com General Contractor License #503300

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DESIGNER PROFILES

Lori Smyth Lori Smyth Design

T

hrough an innate sense of style, Lori Smyth has built a booming design business.

After a divorce, Smyth decided to make a business out of what she loved: design. For years, she had been redesigning her own homes as a hobby, and she was thrilled to have friends offer a partnership, where they put up money

“I don’t repeat details and try to follow a formula,” Smyth says. “Every house is an art piece in itself. I want my projects to be soulful – really hit you.” After the market crashed in 2008, she began working for hire and Smyth describes her style as eclectic and dramatic.

Heavily Spanish with a contemporary influence, she has done mostly residential and a few commercial projects. Currently she is developing a series of duplexes in Austin.

Working with an architect and builder, Smyth is overseeing the exterior, interior and landscaping.

“I don’t repeat details and try to follow a formula,” Smyth says. “Every house is an art piece in itself.

I want my projects to be soulful – really hit you.” and she put in sweat equity. After only 60 days, they flipped their first house and split the profits. Smyth was hooked. From 1996-2007, she flipped one house after another.

When not working, Smyth loves touring restaurants, hotels and spas, from which she draws much of her inspiration. “Luxury commercial spaces are sexy, dramatic and very on trend,” says Smyth. “I incorporate subtle elements into the home, where the goal is to find reprieve from the chaos of daily life.”

Smyth begins any project by having clients do an idea book, saying this gives her a clear picture of what they are after.

“Both Houzz and Pinterest are fantastic online resources of inspiration and visual reference,” says Smyth. Her best clients are able to articulate their vision, and then they get out of the way so she can actualize it. She says typically decisive clients spend less as the projects move expeditiously.

For those starting a new project and looking to hire a designer, Smyth suggests looking at past projects of a designer versus going strictly on personality or referral. “Knowing you respond to a designer’s past work is a strong indicator of whether it’s going to be a fit.”

Smyth also recommends clients have a clear budget as any project can be done at numerous price points. And she suggests asking a designer if they charge hourly, by project and/or by marking up the items they buy on your behalf.

–Photo and text by Jen Kennedy Smyth recently completed a renovation of the West Beach Inn lobby (pictured here).

She describes the project as urban industrial meets Santa Barbara beach. She can be reached at lorismythdesign.com.

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Genny Cummings Indigo Interiors

T

hrough her tenure as an interior designer and downtown shopkeeper, Genny Cummings has spotted the trends, sourced the crème de la crème and swapped out countless sofas.

Originally from Chicago, Cummings recalls an early experience working retail during high school. She witnessed the owners running a business and importing specialty items from Japan and learned the art of merchandising. This early exposure to the international marketplace also sparked her appreciation of unique, handmade items.

Educated in advertising, Cummings worked for several years as a graphic designer before deciding to take the leap and open her own shop – Indigo. This February marks 30 years in business, with all but the first five in her current State Street location.

Cummings began selling traditional Japanese futons and furniture and eventually branched out into various Asian antiques.

During her three decades in business, she has seen many trends come and go. “In the late 1990s, Chinese décor and the Asian Pacific Rim were popular,” Cummings offers. “Later

“First we must define the conceptual direction, as that informs the entire project,” Cummings says. “And I need to know the goals and intentions for how the space will be used.” on people came in asking for ‘The Santa Fe’ look or they wanted pine everything.” Current trends she notes include steampunk, which includes Industrial Age inspired, recycled-looking items (think oversized metal clocks) as well as the ever-favored Mediterranean style.

Retail clients began enlisting Cummings to decorate their homes and her business blossomed to include both services. Working closely with clients in their home environw w w. f o o d – h o m e . c o m

ment has informed her retail side, as Cummings understands the psychology behind decorating a space.

She asked revealing questions about how a room feels, how a client lives and what meaningful pieces they need to incorporate into the final look. “First we must define the conceptual direction, as that informs the entire project,” Cummings says. “And I need to know the goals and intentions for how the space will be used.”

On the retail side, Cummings notes that most clients start with a sofa, as the defining piece in a room.

From there, it’s a domino effect – tables, lamps and window coverings follow in a same style. Working with a large network of suppliers, Cummings holds her store to a strict litmus test. In what she describes as her contemporary with Asian-influenced inventory, she seeks, unique, hard-to-find and often oneof-a-kind pieces. “People want to be inspired and I look for items that can do that,” say Cummings. “They each have a story and invite a conversation—about how they were made or where they came from.”

—Text and photos by Jen Kennedy Indigo Interiors is located at 1323 State Street and online at indigointeriors.com w w w. f o o d – h o m e . c o m

Open for lunch: M–F 11am-2:30pm. Dinner: 7 Days a week 4 to close happy hour: 7 Days a Week, 4pm–6:30pm

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

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DESIGN

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Going Small The tiny building trend

By Bryan Henson

O

ver the past few years, backyard buildings are one part of the building sector that have been on a tremendous growth spree. Known as cottages, tiny homes, cabanas, workshops, backyard offices, granny flats or the more official “accessory structures,” small, backyard buildings are growing in popularity for people seeking something other than a remodel or new home for their changing lifestyle. Building a large, new home or doing an extensive remodel can be expensive. Sometimes a larger project just doesn’t fit the space. Small structures tend to have a coziness that larger buildings just don’t have, and because of their smaller stature the space required and price tag make them attractive option.

Types of Backyard Buildings Backyard cottages come in all shapes and sizes ranging from just a100 square feet to over 1,000 square feet, however the most common sizes are typically 400-800 square feet. Some are custom built, some are pre-fab (built off site in a factory and craned in), others are constructed from metal shipping

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containers and yet others are built on flat bed trailers offering a larger degree of mobility. These tiny structures can take on any architectural form. Options range from Craftsman, Bungalow, Mediterranean, and Victorian styles to more modern, contemporary styles.

Just because the structures are small doesn’t mean that they are lacking in any way. Most have everything that goes into larger buildings: audio visual systems, fine woodwork, kitchens, baths, and fireplaces. The focus of small buildings is quality of life and use, not quantity of space. In her impactful, landmark book on the subject, The Not So Big House, Sarah Susanka said that, “a house is so much more than its size and volume, neither of which has anything to do with comfort”.

The spaces we tend to like best have more to do with feelings of intimacy, warmth, and comfort than they do with formal, grand, or expansive spaces. Small structure design focuses on multi-use spaces that achieve those feelings of livability and comfort without the need for wasted space. (continued) food & home

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DESIGN Why So Popular?

According to Kevin Casey, founder of New Avenue Homes in Berkeley, CA, who specializes in small homes, most clients have multiple goals for their backyard structure. Family changes are the largest motivator. People are making space for a child coming home from college, or a parent moving in, or are downsizing themselves to make room for the next generation. New Avenue Homes’ experience is that hardly anyone is building these structures for income, though many people reference that they could use it for that purpose if they needed to.

In our own work we have found that backyard offices are becoming more desirable. With more and more people working from home, we have seen increasing interest in backyard studios and offices. Dedicated work space outside of the immediate home, but still on the property, offers a quiet and convenient place to work.

Permitting Small Structures The permitting process for small structures varies tremendously depending upon what jurisdiction you are in and the size of the structure. In most cases, any structure less than 120 square feet (s.f.) doesn’t require a permit, however a permit is required for electrical and plumbing connections.

“Accessory structures” can be built on lots less than 1 acre but are limited to 800 s.f. and can only have a toilet and washbasin – no wetbar, shower or cooking options. Guesthouses, artist studios and cabañas are for lots larger than one acre and are still limited to 800 s.f. The main difference is that they can have a counter top up to 7 feet in length, a under counter refrigerator and a full bath. Fully permitted second units can range from 600 s.f. to 1200 s.f. depending up on the size of the lot. Second units have no limitations on amenities and are legal to use for rental income.

Many have tried to ignore city, county, or state laws (or did not check into them), or decided to skip getting a permit, and were then fined, some required to demolish their improvements and/or structures.

A Sustainable Option Backyard buildings are inherently more sustainable than traditional building. Their smaller size means that fewer resources are used in their construction, resulting in less mining, manufacturing and transportation. Also, because they can connect with existing infrastructure (water, power and sewer) they typically have lower development impacts.

As a custom home builder, I’ve learned that though every client has a different desire for what goes into the house, most, if not all, gravitate to spaces that are comfortable, warm and intimate. And when it comes to how big the house is, one size does not fit all. A backyard building might just be the best option for you.

BRYAN HENSON is President, LEED AP for Allen Associates Construction bhenson@dallenassoc. com (805) 884-8777. w w w. f o o d – h o m e . c o m

This former dog kennel was just the right size and location for a new writer’s studio. At just six feet wide and 14 feet long it provides just enough space for focused work. The studio took three weeks to construct and is fully insulated.

Permitting was not required because of its small size. An existing electric outlet just outside the building provides for any electrical needs. food & home

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T R AV E L

Cruising the Amazing Amazon River

By Leslie A. Westbrook

I

certainly am glad that I finished reading “The River of Doubt”, a fascinating account of President Teddy Roosevelt’s frightening explorations along an uncharted part of the (Brazilian) Amazon River in 1914, after embarking on a cruise and exploration of a northern Peruvian section of the mighty Amazon and the Ucayali tributary. The New York Times best-selling tome included tales of hair-raising encounters with a piranha that possessed the head and arm of a monkey inside it’s stomach; bugaboos that travel up your urethra, worms that enter a person’s system via the soles of their feet and other things that go bump in the night, not to mention deadly waterfalls that had to be bravely forded (lives were lost). They even had to re-route the ex64

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pedition via land, where blood thirsty natives lurked in the dark fringes of the jungle with poison dart guns!

My recent trip aboard the 24-passenger vessel Aqua Amazon– with the exception of a piranha fishing expedition along with briefly, and carefully, I might add, holding a caiman (a river alligator) captured by one of our remarkable guides – was nothing like that trip of a century ago. It was safe, luxurious, and infinitely more civilized, thanks to not only excursions on small skiffs led by knowledgeable guides, but delicious Peruvian cuisine, spacious staterooms with huge picture windows and showers big enough for two.

The Aqua Amazon adventures provide comfort (no seasickness here, just gentle float-

ing) and excitement with just enough surprises, amidst breathtakingly scenery and unique wildlife viewing, especially through the magnificent Pacaya Samiria National Reserve via skiffs. From pink dolphin and bountiful birdlife sightings and a relaxing dugout canoe ride to delicious food (I am still dreaming of the hearts of palm “spaghetti” salad) and libation including Peru’s famous, deliciously tangy, Pisco sours, this cruise ranks as one of the top trips of my well-traveled life. I will cherish the memories of my Amazonian sojourn for the rest of my living days – and be grateful for living in the 21rst century!

For information go to www.aquaexpeditions. com; call toll-free:1 866 603 3687 w w w. f o o d – h o m e . c o m

Santa Barbara’s Paving Stone People, Inc.

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✮Call us and JOIN TODAY!✮ w w w. f o o d – h o m e . c o m

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John Modesitt

Fine Art in Santa Barbara

Waterhouse Gallery 1114 State St., Suite 9, Santa Barbara California 93101 805-962-8885 Ralph Waterhouse

www.waterhousegallery.com

IN THE GARDEN

A rose is a rose is a rose…

Preparing for the splendor

By Lisa Cullen

T

he Rose is one of the oldest flowers known to man. First cultivated about 5,000 years ago in China, it is said that the Emperor at the time of Confucius had 600 books in his library dedicated to their care. The Rose garden of the Empress of France, Josephine, contained an astonishing 2,562 roses and included every known variety.

Roses take a bit more work than Ceanothus, but I think they are worth the extra effort. With a small amount of knowledge anyone can have nice Roses.

Location, Location, Location

This mantra doesn’t just apply to Real Estate. Roses want sun (at least 5 hours a day), good airflow and good drainage. If you have clay soil you w w w. f o o d – h o m e . c o m

would do better to build raised beds. When planning a dedicated “Rose Garden” allow at least 3 feet between each plant.

Hybrid Tea Roses and Floribundas (such as Peace and Julia Child) are best planted in their own designated area, as they need special treatment.

In contrast, Landscape Roses (such as Icebergs) can be integrating into your existing landscape and are practically year-round bloomers.

Once you have selected the location, prepare for planting. The holes should be 18” deep and about 2 feet across. Amend the soil in a ratio of about 50% Rose Planting Mix and 50% native soil. Mix it really well, put some Bone meal at the bottom of the hole and then plant your Rose. If you replace a Rose in your garden, be sure to clean out all of the old soil and use new soil and new amendments, never put a new Rose in an old hole. (continued) food & home

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IN THE GARDEN

Discover the New Seagrass....

Choosing Roses

When selecting Roses, shop at one of the local nurseries rather than the big chain stores. The local nursery will only stock varieties that thrive in our zone and will take the time to help you choose the perfect rose for you.

Winter is a good time to plant new roses, particularly because January is bare root season, when you can get the best value for your money.

The best place to buy Roses in Santa Barbara is La Sumida Nursery (165 S. Patterson Ave). They have a very large selection and the expertise to guide your purchase.

The local nursery will only COASTAL CUISINE • GLOBALLY INFLUENCED Prepared with the Best Sustainable Ingredients

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stock varieties that thrive in our zone and will take the time to help you choose the perfect rose for you.

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Rose Care Basics

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PA S TA S • M E AT S • P I Z Z A • F I S H • S A L A D S • C I O P P I N O

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After planting, apply a thick layer of mulch and water roses well. Feed them Mid-March and again in June.

It is important to stay away from chemicals. Chemical fertilizers and pesticides kill microorganisms in the soil that the plants need to thrive. A number of excellent organic Rose foods are available at your local nursery. A weekly application of compost tea and spraying with a natural soap and water solves most pest problems, so there is never a need to resort to toxic chemicals.

Continue to “dead head” your roses to keep them flowering. Around September cut them back by about a third and feed one last time. This will ensure a beautiful new round of flowers in 60-70 days.

Each year Roses need a 2-3 month “rest”. When November rolls around, stop dead heading, allow them to make hips and do nothing but water. Pruning mid-January “wakes them up” and they start growing again.

If you want to learn how to prune roses, volunteer Mid-January at the Rose garden across from the Santa Barbara Mission, where you’ll get instruction from Master Rosarians. Also, in January, there are free rose pruning workshops at La Sumida Nursery.

Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris.

She can be reached at 805.969.3984 or www.montecitolandscape.com. Follow her blog at www.gardengossipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am w w w. f o o d – h o m e . c o m

Exceptional European and American Designs in Beautiful Woods, Wood and Glass and Metal.

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20 East Cota Street, Santa Barbara (805) 899-4694 www.blueagavesb.com 70

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y first encounters with garden lighting go back a few years, watching my dad putting up temporary lighting for a party. At the end of the night, when all the guests had gone and I was cleaning up and stowing away the chairs, I looked around and was amazed at how groovy the garden looked. It was a whole new place. Wow! It was magical.

The neighbors with the swimming pool would light Tiki torches when they had a party, which gave the place a tropical vibe. Then there was the guy up the street who left his Christmas lights up all year round; that was home lighting design in the 50’s and 60’s.

Garden lighting has come a long way since then; there are all kinds of low-voltage lighting kits available for the do-it-yourselfer and the pro alike. Up lights, down lights, spotlights, floodlights, subtle glow lighting, path lights, moonlights and more can be found. w w w. f o o d – h o m e . c o m

The first step toward “enlightenment” is determining your needs. Are you considering lighting for purely aesthetic reasons or there safety concerns?

Do you like to entertain? If so, garden lighting will lend ambience while greatly expanding and enhancing your party spaces. Perhaps you have more commercial considerations, such as illuminating your place of business. Whatever your reasons garden lighting can fun and easy.

The best way to get started is to get a few long extension cords, some clamp lights and a variety of small light bulbs. Go out at night and start experimenting with placements and amount of light. You may be surprised at how little light it takes to create your desired effect and how too much light can

Garden lighting has come a long way…there are all kinds of low-voltage lighting kits available for the do-it-yourselfer and

Authentic Southern BBQ Best BBQ in town! Baby Back Rib Plates, Pulled Pork and Tri-Tip Family Style Chicken Dinner • Home of “The Beast” 2-foot long Hoagie!

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the pro alike. ruin it. Get creative and have a bit of fun throwing a shadow of a palm against a big bare wall or get dramatic and backlight an interesting succulent or tree.

Interesting effects such as lighting up the inside canopy of a big tree can change your life in a good way; though you may wish to consult with neighbors so that they don’t feel under interrogation.

There are fancy bronze and copper fixtures that add elegance and flare. But the real magic comes from the light itself. No fixtures. No hardware showing, just ambient light coming from the ether creating a mysterious warmth and glow allowing one to navigate the nighttime garden. Natural or “moonlighting” appears to originate from Mother Nature herself and for this you may need the help of a professional.

I look at garden lighting as a way for a homeowner to double his or her potential use of the garden.

In fact nighttime may be the only time a person can spend leisure-time in their garden as weekdays and weekends are otherwise consumed with non-leisure endeavors.

Just for fun, take a lamp of some kind out into your landscape tonight and see if I was right as a kid about how groovy it looks. —Lisa Cullen Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www. montecitolandscape.com. Follow her blog at www. gardengossipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am. w w w. f o o d – h o m e . c o m

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S PA D AY

EcoWellness Hideaway

N

estled away discretely in Loreto Plaza you will find an amazing sanctuary of health in Qui Si Bella Spa. A true hidden gem of a venue devoted to external and internal wellness and peace, where locals and tourists enjoy the utmost in eco-spa treatments performed by skilled therapists utilizing only the finest organic and ecologically sustainable products.

Upon arrival patrons are given a tour of the dressing rooms, steam room, aromatherapy bath rooms and shower area, where they may change into a robe and slippers and then sit in the the atrium waiting area. It is recommended guests enjoy a eucalyptus steam and Scotch spray shower in preparation of their treatment.

After taking patrons to their therapy room the therapist will ask questions to make the experience an individually appointed treatment, depending on injuries, desired pressure or special health concerns of the spa guest.

The 5-Element Mind, Body, Spirit Detox treatment, designed to take your body to optimum health levels through internal and external use of Asian Herbs, is outstanding. Beginning with an East Asian herbal Elixir cocktail, 72

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and including the application of body herbs and then wrapped in a warming cocoon, with a final aromatic herbal massage is really an ideal way to experience the ultimate in good health. The Jade Stone Facial, a signature treatment created by Chrys Huynh, would be an ideal finish to a detox treatment. This facial includes the use of precious stones and aromatherapy extracts to provide deep relaxation and a luminous complexion.

Detoxing your feet with a Chinese herbal mixture, followed by a reflexology treatment is a known ancient therapy to bring harmony to the inner organs of the body, and guarantees a quick fix from daily stress. Qui Si Bella also offers manicure and pedicure services that provide the perfect ending to a delightful foot or hand treatment.

Photo by Bill Boyd

By Bonnie Carroll

The use of ancient healing and modern products to produce optimum health is the goal at Qui Si Bella, and they offer a bevy of treatments that are signature in a true med-spa, including the IonCleanse treatment that releases toxins from the body through osmosis when patrons place their feet in a neutralized unit. Also on their menu are hair loss treatments, colon hydrotherapy, microdermabrasion, galvanic capillary repair treatments and more.

Owner Chrys Huynh has devoted years developing treatments to address the specific needs of every Qui Si Bella pa-

tron, and she has established relationships with the creators of respected organic and ecological skin care products including Jurlique, Yon Ka Paris, Pure Fiji, Amazon Herb and Colore Science to ensure patron satisfaction. Many of these products are available in the spa shoppe for patrons to enjoy at home.

Qui Si Bella Luxury Eco-Wellness Spa 311 State Street 805-6820003. www.quisibella.com Spa hours are Monday noon to 7:00 pm, Tuesday – Saturday 10:00 am – 7:00 pm and Sunday 10:00 am – 5:00 pm. w w w. f o o d – h o m e . c o m

“Fill Your Garden with Joy”

Montecito Landscape Landscape Design & Installation for over 40 years For a Free Consultation

Call 805 969-3984 www.montecitolandscape.com

California Contractor’s License 263156 Since 1970

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Lisa & Chris Cullen food & home

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H E A LT H

Pinpoint smooth…

By Cynthia Grancourt

T

here’s a new kid on the block in the in the ever-changing landscape of aesthetics and it’s name is Micro-needling. Also known as Collagen Induction Therapy (CIT), this innovative new procedure is making the rounds among the rich and famous in Hollywood (shout-out to Kim K!) and has since settled on our doorstep right here in Santa Barbara. Needling the skin is actually an old technology that goes back to ancient times, but what makes it modernistic is that the depth of penetration of the needles is adjustable and the micro-needling pen is automated.

The idea is that by inserting tiny needles into the skin, it will

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cause micro-trauma to the dermis, boosting collagen production that can literally “pinpoint” and smooth away wrinkles, acne, stretch marks and scars all the while improving the skin’s color, tone and texture. The micropen works in tandem as a delivery system for a number of different topical solutions used in the treatment, the most popular being Hyaluronic Acid (HA) and Platelet Rich Plasma (PRP).

Hyaluronic Acid is ideal for tissue hydration, lubrication and cellular function. Platelet Rich Plasma in conjunction with micro-needling is better known as “The Vampire Facial”, in which a sample of your own blood is drawn, spun in a centrifuge, the PRP separated and delivered

back into your skin via the micropen. This stimulates the rebuilding of the underlying structural integrity of your skin because the internal essence of the blood inside you contains life-giving fundamental growth factors that are designed to restore and repair your skin.

To provide maximum comfort, a topical numbing cream is used before the procedure and the micropen, which is comprised of a sterile needle tip containing twelve tiny microneedles, is gently pressed against the skin while simultaneously gliding in one direction until the entire treatment area has been covered. Treatment areas are not limited to the face; microneedling can be used on all parts

of the body, with a recommendation of 2 - 3 treatments required, spaced 6 – 8 weeks apart. Another bonus is that it’s also affordable. Dr. Griffin, Medical Director of The G Spa notes, “I love recommending automated micro-needling for patients as a medium-priced procedure that produces a great result with minimal down-time.” This au courant procedure is all the rage among the glitterati and shows no sign of slowing down any time soon. The fact that the results are amazing will definitely keep the trend alive.

Cynthia Grancourt, Freelance Health & beauty writer and Marketing Director of The G Spa, Santa Barbara w w w. f o o d – h o m e . c o m

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

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

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

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

(805) 689-7776 • don.ford@sothebyshomes.com

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

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DINING OUT

Room to Regal! The Green Room at Roy is a pure statement to the eclectic ambience and

flavors found in this downtown eatery. Excellent for art openings, social clubs and late night dining, the room seats up to 20 people comfortably and privately and offers the full menu to each guest and custom menus can be prepared in advance. And there is no booking fee required...just a reservation by calling 805-966-5636.

(Photo by Shelly Vinson)

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

Montecito CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting in the village of Montecito. Happy Hour 4-6, Weekend Brunch from 8am. [BLD] $$, (FB) 1212 Coast Village Road, 9698500.

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

The Montecito Café. Eclectic menu with great service.

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

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

Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. (Cafe Stella is located at 3302 McCaw Ave, on upper State Street in Santa Barbara. www. stellamares.com) The Stonehouse. Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Open for dinner from 6-10 p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 5651700.

Tre Lune. One of the more popular eateries on Coast Village Rd in Montecito. Fine Italian cuisine, amazing wine list, house made pastas, seafood, patio seating and full bar.

Open breakfast, lunch and dinner. 1151 Coast Village Road. 805-969-2646. $$ (BLD)

Voted best steakhouse in SB four years running!

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

Arlington Tavern offers the best of both worlds, an elevated dining experience and a relaxed bar atmosphere. Chef, Ron True creates his own version of contemporary American cuisine using only the best local ingredients he can get his hands on. Local Black Cod, Fried Chicken, House Smoked and Grilled New York Strip Steak are just some of the items you can find on the dinner menu and the locally grown and grass fed ground beef from Rancho San Julian Ranch makes the Tavern Burger something to keep coming back for. Each item on the menu has been

Dinner from 5pm Daily

Lunch from 11:30am to 3:00pm

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

w w w. f o o d – h o m e . c o m

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

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

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

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D I N I N G OU T

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

“Where locals are celebrities.”

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

SUSHI

on site

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

• Corporate Events • Weddings • Graduation • Parties

For all the details:

(805) 708-7127

www.sushionsite.com 78

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carefully thought through to compliment and pair with a selection of either beer or wine chosen by Partner, Diego Barbieri. Open daily for dinner 5pm – late night, happy hour 4pm-7pm. Private dining available. 21 W. Victoria Street. 805.770.2626 Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. Blue Agave was voted by locals repeatedly the Most Romantic Restaurant in Santa Barbara. [BrD] $$ (FB)20 E. Cota St., 805-899-4694 Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse.

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

Bucatini. The finest in Italian cuisine. Wood-fires pizzas, steaks, chops, seafood and artisanal gelato.

Enjoy lunch or dinner on the heated patio. 436 State St. 805-957-4177. www.bucatini.com $$ (LD).

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

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

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

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

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

Cielito. Beautifully appointed interiors, expansive heated patio, private dining areas and a full bar accent a thoroughly authentic Mexican culinary experience. Located in the heart La Arcada, downtown. 1114 State St. 805-225-4488 Cold Spring Tavern. 100 years of tradition with true American cuisine only 15 minutes from Santa Barbara. Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées.

Full bar & weekend breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 967-0066 Downey’s. Chef John Downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara County selections. Dinner served Tuesday through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 9665006, 1305 State St., www.downeyssb.com Endless Summer Bar-Cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the Endless Summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

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

Fishouse. On the water on Cabrillo at the gate to the Funk Zone downtown. Sensational seafood, daily full cocktail and bar food happy hour, and patio seating. 101 East Cabrillo Blvd. 805-966-2112. www.fishouse.com $$ (LD) The Harbor Restaurant. The Harbor is one of Santa Barbara’s finest restaurants, where fresh fish and steaks are specially prepared and served in an elegant maritime interior with stunning views of the harbor. [BrLD]. $$, (FB) 210 Stearns Wharf, 963-3311.

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

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

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

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

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

512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900 Hollister Brewing Company. Featuring hand crafted beers made on premise, an innovative, fresh menu with appetizers, pizzas, burgers, paninis, w w w. f o o d – h o m e . c o m

D I N I N G OU T and salads. Open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr. Goleta, 805-968-2810, Hollisterbrewco.com Julienne. A progressive American restaurant serving fresh seasonal food. Serving Dinner Wednesday– Sunday 5pm to 10pm. Reservations Accepted.

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

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

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

963-7003.

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

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

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

Olio e Limone Ristorante. (“Oil and Lemon” in Italian) and Olio PizzeriaHusband-wife team Alberto and Elaine Morello rely on the integrity of their ingredients and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated Italian cui-

sine served in an inviting atmosphere with European hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which represents their 250-plus selection awardwinning wine list. Private Dining in the Cucina Room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at Olio Pizzeria, with private dining for up to 22 guests in the Terrazza Room and up to 32 guests in the Taverna Room.

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

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

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

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

ing to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000.

Paradise Cafe. Santa Barbara’s favorite dining patio.

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

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

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

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

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

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

SB Shellfish Co. The freshest seafood, lobster, crab

DINNER Thursday Friday Saturday

full bar

Seatings from 5:30PM Reservations strongly recommended

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

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West Victoria #10

1151 COAST VILLAGE RD. MONTECITO

805-770-2143

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and shellfish found anywhere. Enjoy a local wine or beer with the view of the Pacific at the end of Stearns Warf.

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

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

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

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

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

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

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

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

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 805-9669463. 814 Anacapa St. $$ (LD).

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

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

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

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

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

Traditional Italian Flavors

Sunday 5:00-10:00

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

n

3343 State Street (Next to San Roque Post Office)

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

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bouchon santa barbara

Private Dining in the

Cork Room

for up to 20 people

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

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

E E R F DELIVERY

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

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

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

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

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

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

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

Great Deli!

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

food & home

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

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