Food & Home Magazine - Winter 2019/2020

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UP FROM THE DEEP

SB’S LOCAL BLACK COD IS THE TREASURE OF THE SEA

PLUS: LIQUID FARM MARGERUM TASTING TREATS BRANDER MUSEUM DAY TRIP LOS ALAMOS JED HIRSCH CONSTRUCTION SCOTLAND ADVENTURE DINING OUT AND MORE!

Local long line fishermen, John (left) and Brian Colgate at home with another catch of black cod..

Photo by Eliot Crowley.

Private Picacho Sanctuary 857 Picacho Lane Traditional w/ Guest House ~ 2 Acres Newly Offered at $6,200,000

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The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Realty are independent contractor sales associates, not employees. ©2020 Coldwell Banker Realty. All Rights Reserved. Coldwell Banker Realty fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo are registered service marks owned by Coldwell Banker Real Estate LLC.

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ON THE COVER

BLACK GOLD Sablefish is the fisherman’s treasure of the sea . . . . . . . . . 28

F E AT U R E S

Firsts: Q&A with winemaker James Sparks . . . . . . . 19 Margerum Tasting Room . . . . . . . . . . . . . . . . . . . . . . 20 Destination Los Alamos . . . . . . . . . . . . . . . . . . . . . . . 22 Edibles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

28

Brander Mexican folk art gallery . . . . . . . . . . . . . . 26 Winter Dining: Chef’s Choice . . . . . . . . . . . . . . . . . 40 Home style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48 Builder Notes: Remodel Tax Assessment . . . . . . . . 52 Real Estate: On the market this spring? . . . . . . . . . 54 Travel: Scotland . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Designing a Central Coast Garden . . . . . . . . . . . . . 67 Dine Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74 Venues . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

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BUILDER PROFILE

JED HIRSCH CONSTRUCTION The Art of the Plan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

W W W. F O O D – H O M E . C O M

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Publisher & President

Philip Kirkwood phil@food-home.com Dining & Copy Editor

Jeff Miller Wine Editor

Hana-Lee Sedgwick Travel Editor

Leslie A. Westbrook Contributors

Raymond Bloom Angela Borda Christine Cowles Lisa Cullen Danielle Fahrenkrug Lynette La Mere Corina Sylvia Photography

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

Contact Information

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

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

W W W. F O O D – H O M E . C O M

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CONTRIBUTORS

Jeff Miller

Connie Gillies

Hana-Lee Sedgwick

Leslie A. Westbrook

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FOOD + HOME

Corina Schweller

Jeff Miller is a longtime newspaper writer/editor who now writes books and plays. His novels can be found atamazon.com/author/jdmillerauthor or at Lulu.com under J.D. Miller.

Leslie A. Westbrook is an award-winning journalist who covers travel, food, design, and people. She also assists clients around the globe desiring to sell fine art, antiques, and collectibles via international auction houses. Leslie can be reached for a complimentary consultation at LeslieAWestbrook@ gmail.com.

Fifth-generation Californian, Hana-Lee Sedgwick, is a writer and editor specializing in wine, food and travel. Hana-Lee resides in her hometown of Santa Barbara and happily spends her downtime eating, drinking and wandering, documenting it on her blog, Wander & Wine. wanderandwine.com @ wanderandwine Corina Schweller specializes in architecture, food and lifestyle photography and digital marketing.

She has a Masters in Media Arts & Technology, loves to travel, visit restaurants, hike in nature, and share healthy recipes on GlamorousBite.com. You can find her portfolio on CorinaSchweller.com.

Connie Gillies is a teacher, environmental educator, photographer, and pianist. Her nature photos, accompanied by her original piano compositions, can be found on YouTube at Northforkphotoworks and on Instagram at CONNIE_GILLIES.

W W W. F O O D – H O M E . C O M

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FIRSTS

10 Years of Liquid Farm A Q&A with winemaker James Sparks by

Hana-Lee Sedgwick

L

iquid Farm was founded by wine industry veteran Jeff Nelson, whose commitment to eating local led to a desire to produce Santa Barbara County wines more similar in profile to those he gravitated towards from the Old World — namely the low-alcohol, mineral-driven wines of Burgundy. Recognizing that certain areas of Santa Barbara had optimal soils and microclimates for producing the balanced, food-friendly wines he preferred, he established Liquid Farm in 2009, primarily focused on Chardonnays that showcase different expressions of the region.

Last year, Liquid Farm hit two milestones, celebrating 10 years in business and opening their first tasting room, located in Los Olivos. Throughout these turning points, the team has remained driven by one of their fundamental principles: that all great wine starts in the vineyard. I sat down with winemaker James Sparks to learn more about Liquid Farm and why these wines are as much about what’s below ground as above.

on single-varietal Chardonnay, which had an Old World inspiration.

Congrats to the Liquid Farm team on the 10-year anniversary! I know you haven’t been on board since the beginning, but when did you get involved and what drew you to this project?

I was assistant winemaker for Dragonette Cellars when I met Jeff Nelson. I had started with Dragonette in 2009, at about the same time as Liquid Farm’s inception. At that time, Dragonette was making Liquid Farm’s wines — so, technically, I’ve been working on these wines from the start, even though I wasn’t the dedicated winemaker. I joined the Liquid Farm team as winemaker in 2013, first drawn to the project due to its then-focus

Besides chardonnay, what other varieties do you work with?

Pinot noir and mourvèdre (for the rosé).

W W W. F O O D – H O M E . C O M

You source from several vineyards throughout the Sta. Rita Hills AVA, a region predominantly planted to pinot noir. What prompted Liquid Farm to be dedicated to mostly chardonnay? How many different styles do you make?

Chardonnay was what Jeff tended to drink, and his career before launching Liquid Farm was selling wine for some of France’s top Champagne and Burgundy houses, so he organically felt driven to make a French-leaning Chardonnay with grapes from our region. We source from a carefully curated selection of vineyards in the Sta. Rita Hills and Santa Maria Valley AVAs — all of which are meticulously farmed — and currently make five different styles of Chardonnay: Four, Golden Slope, White Hill, Bien Bien, and La Hermana.

The Pinots and rosé are also great, I have to say. So how would you describe Liquid Farm’s winemaking philosophy?

Our wine philosophy incorporates Old World inspiration meshed with our support of local viticulture. The wines are earth- and mineral-driven, with little or no use of new oak, shining a spotlight on the representation of the soil in which the vines producing these wines have grown. (continued) FOOD + HOME

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FIRSTS Our sustainably produced wines face minimal contact in the winery, yielding modest alcohol levels and preserved natural acidity.

If someone could only try one wine that really captures the spirit and essence of Liquid Farm, which would you say it should be?

White Hill, due to its minerality as you’ve noted.

Do you have a favorite pairing with Liquid Farm wines?

I’ve been told I make killer gougères, which lend themselves perfectly to Liquid Farm Chardonnays.

What do you think makes Santa Barbara special for producing wine?

The climate and soil are two of the biggest components which make SBC wines what they are, and distinguish them from other growing regions. I don’t know if you could get wines like the ones coming out of the Sta. Rita Hills anywhere else. In the words of Jeff: “The quality of the fruit, farming, and people in this valley is second to none.”

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Photo by Kim Reierson

It’s true, Liquid Farm wines — the Chardonnays especially — are known for their unmistakable minerality. In general, wines from the Sta. Rita Hills tend to have a noticeable saline-like quality, but is minerality something you attribute more to the region or to winemaking techniques?

When we begin picking the grapes determines how the wines evolve once in the winery. So we believe that winemaking practices actually begin in the vineyards.

We pick based on taste more so than on lab numbers. So yes, some of that minerality is attributed to the region, but pick time — restraint — is a large part of preserving the grapes’ natural acidity.

A new Funk Zone tasting hangout

I

asked a friend to meet me at Doug Margerum’s new tasting room, and like the swallows who return to San Juan Capistrano, he landed at El Paseo. He needed to walk a little less than a mile to “Margerum” at the Hotel Californian.

Slightly off the tourist-trodden Funk Zone path and tucked into a little pocket of Mason Street between State and Helena avenues, the highly regarded winemaker and his wife, Marni, have created a sophisticated and appealing indoor/outdoor two-story, 2,000-square-foot space to not only taste (or drink glasses or bottles of) his award-winning wines, but a pleasant oasis to have a nosh as well.

Two fights are offered ($15 or $20 for four pours, “plus an extra credit pour, for those who behave,” notes the namesake proprietor). Hands down favorites for this imbiber were the 2018 “D” Sauvignon Blanc finished in neutral oak and the 2018 Margerum Estate Vineyard Syrah, made from grapes that were grafted onto old Italian vines in his Los Olivos estate vineyard.

There’s a lovely charcuterie plate with three cheeses: manchego, drunken goat from Spain, and Reny Picot Camembert from France, and two cured meats: sopressata salami and capicola, all served on a platter with superb French Dijon mustard (sold here as well) and fab baguette from New York’s legendary Tribeca Oven. There are crudité plates, hummus, and delish thin-crust margherita or four cheese pizzas and paninis. Tasty toasts include the smoked salmon and absolutely scrumptious maitake, bunashemeji, enoki, and king mushroom atop mozzarella toast.

Grab a friend, or two or three, buy a bottle to share, and keep an eye out for special events, like the recent book-signing with Julia Child’s grandnephew Alex Prud’homme. Top off your visit with Rori’s Amaro Ice Cream made exclusively for Margerum. Amaro is a superb, beautifully bottled, flavorful, herbal-infused digestive said to be medicinal. I bought a bottle to combat my winter cold and add panache to my liquor trolley.

“We’re on the wrong side of the tracks,” Margerum laughed, “We wanted to be in the Funk Zone, but not funky.

It’s like a return to early Wine Cask days: simple food, good wine and a place to hang out.” — Leslie A. Westbrook

Margerum Tasting Room, Mason Street, across from the Hotel Californian entrance. Open until 8 p.m. (winter); 9 p.m. (summer). Special events can be hosted with more extensive food catered by Hotel Californian, Pete Clements, duo, or Rincon Catering. 19 E. Mason, (805) 845-8435— Leslie A. Westbrook W W W. F O O D – H O M E . C O M

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

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

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

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FIRSTS

Hana-Lee Sedgwick

Bob’s Well Bread bakery owner, Bob Oswaks (left).

Grilled lamb loin with rataouille and polenta from Pico Los Alamos (right).

Day trip: Destination Los Alamos by

Hana-Lee Sedgwick

T

hough Los Alamos may be quaint, don’t let its size fool you. This Santa Barbara County gem is big on flavor. With its chill vibe, Old West heritage, and burgeoning food and wine scene, Los Alamos has become a top destination on the Central Coast. Here’s where to eat and drink while visiting.

Where to Eat No visit to Los Alamos is complete without a stop into Bob’s Well Bread Bakery. Set in a converted 1920s gas station, Bob’s (named after owner Bob Oswaks) is the place to go for French-style pastries, avocado toast on thick artisan bread, and breakfast sandwiches served on homemade english muffins — all of which won’t disappoint.

For lunch, check out Cisco Kid inside the newly opened The Station, where a casual vibe meets Santa Maria-inspired bbq food, including smoked ribs and tri-tip tacos.

If pizza is what you’re after, head to the long-standing Full of Life Flatbread for lunch or dinner. The farmers’ market-driven flatbreads may be the main draw (cooked inside a

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22-ton hearth oven) but the starters and desserts are great too.

Speaking of desserts, you could easily make a trip to Bell’s just for the sweets, but it’d be a shame to miss the restaurant’s French bistro fare. Owned by husband-and-wife duo Gregory and Daisy Ryan, Bell’s stands out for its charming setting and elevated bistro food that blends California ingredients with French flavors. You can’t go wrong with anything on the menu (or off the menu, in the case of the steak tartare sandwich, which isn’t listed but is still a local favorite). And, while offerings change regularly, standbys like tinned sardines with homemade saltines, and flavorful steak frites are always available and on point.

Nearby, Pico at the Los Alamos General Store has gained a loyal following ever since owners Will Henry, Kali Kopley, and chef Drew Terp opened its doors in 2016. Here, innovative, scratch-made seasonal fare is not only comforting but delicious, and regular live music and wine-tasting events keep things interesting. Don’t miss the pork cannelloni when it’s available, as well as the beloved Burger Night

on Sundays, featuring a rotating burger special that’s sure to impress.

Where to Drink When the weather is nice, you can’t beat Bodega Los Alamos. The open-air space is both hip and effortless, offering bocce ball, a fire pit, and plenty of outdoor seating from which to enjoy the list of natural wines and small-production brews. Or head up to the bar at Skyview Los Alamos’s Norman Restaurant for classic and seasonal craft cocktails to enjoy poolside.

Back on the main drag in town, the low-key Lo-Fi tasting room is where owners and lifelong friends Mike Roth and Craig Winchester serve their easy-going (and easy-drinking) wines, including Gamay and Cabernet Franc. Driven by the mantra that wine is like music, it’s not surprising they have a turntable — and a growing vinyl collection — playing tunes while you sip.

For small-production Rhône varietals, GSM blends and ciders, check out Casa Dumetz, owned by winemaker Sonja Magdevski. Next door, sister business Babi’s Beer Emporium offers a rotating selection of beers from around W W W. F O O D – H O M E . C O M

the world on tap. Nearby, 1880 Union Saloon charms with authentic western style and a full bar, where thirsty patrons have been gathering since the 19th century.

Last but not least, don’t miss popping into the new A Tribute to Grace tasting room to sample an array of winemaker Angela Osborne’s top-notch Grenache wines, including eight single-vineyard wines and one blend of two vineyards. There’s a reason she’s been dubbed the “Queen of California Grenache.”

Wherever you do end up, just note that many of the town’s businesses are closed midweek, so be sure to check hours before visiting. Enjoy!

A feast of green

P

ascale Beale has a passion for salads. “Salade II: More Recipes from the Market Table” is a veritable celebration of this dish.

Building on the classics from her first volume, this new and updated edition transforms salads into the highlight of any meal. The fourth in the “Market Table” series (after “Salade, Les Fruits” and “Les Légumes”), “Salade II” features 40 new recipes alongside many original classics from “Salade.”

Grouped by key ingredients in 14 chapters, with stunning full-page photos of every recipe, delightful anecdotes, practical tips, and uncomplicated recipes that work every time, “Salade II” is a compendium of 100 tempting, healthy, plantbased dishes, brimming with vibrant hues and an abundance of innovative ingredients and creative flavor combinations.

Highlighting the flavors and textures of more than 60 vegetables, herbs, fruits, and legumes, “Salade II” is a mouthwatering guide to creating edible feasts in salad form.

“Salade II” is available at www.PascalesKitchen.com as well as in many Santa Barbara-area book stores, gift shops, and wineries, including Chaucer’s, The Book Den, and Tecelote.

W W W. F O O D – H O M E . C O M

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FIRSTS

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

hese days, you might find that a well-stocked cook’s pantry includes a different type of cooking pot: legal, edible ingredients that contain cannabis.

“When trying edibles,” a sign warns at the Farmacy, “start low, and go slow.”

“Starting low” refers to THC dosage, clearly marked on every package. Dosing info, for instance, on Atlas, cannabis-infused gourmet granola clusters with Mexican chocolate and pepitas (winner of High Times Bronze Cannabis Cup) range from “mild” to “intense,” giving new meaning to “Don’t eat the whole thing, save some for me…”

Wanna a little lift to your ramen or gyoza (a new kind of pot stickers?).

Try the family recipe chili oil from Potli. The Farmacy also carries Potli’s cannabis-infused extra virgin olive oil made from Carmel Valley olives ($82 for 8.4 oz.) that you “activate.”

“The THC is activated by heat,” notes general manager Leialoha Cali, “You could start with the olive oil on your salad, and then use it in pasta or grill with it.” A measuring spoon is included along with instructions on a magnet that instructs 315 degrees for 60 minutes = magic activated!

Since marijuana became legal in California last year, many have heard of and may have partaken in cannabis gummies or chocolate bars (like KIVA), but the array of edible offerings is vast and growing.

There are beers and teas (caffeinated and non-caffeinated, like the low-THC, highCBD “calm + relief ” ginger turmeric Sympa-Tea), coffees, sodas, even apple cider vinegar infused with THC. If you’re confused by it all (and who wouldn’t be?) and want to explore edibles or find a balm for your arthritis or the best locally grown bud, check in with the experts at the super-friendly Farmacy. GM Leialoha says, “A lot of people don’t want to get high, but they want the benefits of cannabis.”

Many people are reluctant to experience the psychoactive elements of THC. However, CBD is much more effective when it has trace amounts of THC. A micro-dose is 2.5 milligrams. For people that are looking for the benefits of CBD without the head high of THC and just want the body high, they would look for ratio that’s much higher in CBD content.

This is not your grandma’s pot: classification of the type of species — sativa (for energy), indica (to relax/for pain relief), or a hybrid of both — is noted on packaging.

Like the sign says, go slow. Then sit back, enjoy, and be sure not to drive under the influence.

Primer reminder: THC (gets you high), CBD (relieves pain and or anxiety). More than half of the edible companies don’t list if the cannabis is sativa or indica. A combo does both, but there are different ratios. Try it and find out for yourself. Everybody’s different. — L.A.W.

The Farmacy, (delivery service available. Check the website for special events). 128 W Mission St, Santa Barbara, phone: (805) 880-1207. www. thefarmacysb.com W W W. F O O D – H O M E . C O M

6/5/17 3:53 PM

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FIRSTS

Fred Brander’s passion:

A new Mexican folk art gallery opens at Brander Winery by “El Rey” de Sauvignon Blanc

By Leslie A. Westbrook Photos by Corina Schweller

F

red Brander has been making wines in Santa Ynez Valley since 1977. Most people know Brander for his sublime, award-winning Sauvignon Blanc, which won Santa Barbara County’s first gold medal at a major wine competition. His dependably elegant white wine has continued to earn many more awards and accolades over the decades.

But the winemaker might just become as well known for another reason: his new Mexican folk art museum that opened in November.

It’s no surprise that Brander has amassed an amazing, unique collection of Mexican folk art, with an emphasis on ceramics, since import/export is in his blood. His Swedish grandfather, Fritz, made his mark bringing cobblestones from Sweden to Argentina and Argentine wheat to Scandinavia.

Consisting of over 900 pieces, the new Brander Museum of Folk Art is set in an 8,000-square-foot space open by appointment at the winery.

His passion began 15 years ago when Brander took a Santa Barbara Museum of Art tour to Oaxaca, Puebla, and Chiapas. He found a correlation between winemaking and ceramic pieces also from “the soil” that showcase the fingerprints of each maker, “just like a winemaker’s imprint is shown in their wines,” he said.

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Brander returned many times to Mexico over the years, to different parts of the country, collecting gourds and ceramics in Michoacán and discovering “concurso” competition masks during Day of the Dead in Patzcuaro.

Many of these folk art traditions go back centuries if not millennia (with ceramics), utilizing techniques that have been passed down throughout the ages.

From intricately crafted punchbowls mimicking pineapples, featuring pastiche technique, to whimsical dioramas that tell the story of human existence, each piece is unique and finely wrought.

Over the past few years Brander has hosted a Mercado de Artesanos in August, bringing artisans and craftspeople north from the Artesano show in Tijuana and San Diego.

About half of the museum pieces are attributed to their maker and place of origin, like Consuela Rendon’s “Tres Platos,” made in homage to Picasso. Half of the artisans are unknown, but the region is identified for viewers.

The Brander Museum of Folk Art at Brander Winery, 2401 N Refugio Rd, Santa Ynez www.brander. com phone: (805) 688-2455. Open by appointment between 11 a.m. and 3 p.m. Tuesday through Sunday.

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ON THE COVER

BLACK GOLD

AKA sablefish, is the fisherman’s treasure of the sea

By Leslie A. Westbrook Photos by Eliot Crowley

I

serendipitously discovered locally harvested wild black cod for home preparation thanks to an enthusiastic recommendation from a local fisherman.

I had savored the smooth, buttery fish at a few fine restaurants, but had never prepared it myself until a couple of years ago. I tested a miso-based recipe and became a fast fan, as have the friends and family I’ve served it to. Turns out, I’d chosen one of the most well-known Asian style marinades, made popular by well-known Japanese restaurateur Nobu Mitsubisa.

Properly known as sablefish and abundant in our coastal waters, black cod may not be the prettiest fish in the world, but it might be one of the best. Also referred to as butterfish, this delicacy melts in your mouth.

It is sustainably harvested, has a tiny bone line (that can be easily cut out and removed or with tweezers after cooking, but don’t let this stop you) and makes a perfect replacement for non-sustainable Chilean sea bass.

Deep-sea, long line fishing— this method is just a decade old for the Santa Barbara fishing fleet— for the super high in 28

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Omega 3 fish is practiced 1020 miles outside of the Channel Islands. The Santa Barbara Fish Market at the harbor sells it fresh – so fresh it’s practically still wiggling. I recently developed a deeper appreciation for our local fishing community after meeting with one long time commercial fisherman at his Mesa home.

For those curious as to how this tasty fish gets to your dinner table, here’s the lowdown from John Colgate, 72, who has been fishing our region since 1972.

“It’s surprising the number of people who don’t know about black cod,” John confirms when I share that a savvy East Coast food writer I queried about favorite recipes thought I was referring to salt cod, or bacalau (as it’s know in Portugal – not one of my favorites) while “fishing” for recipes.

Black cod has nothing to do with cod. It comes from the family Anoplopomatidae. The sablefish is a species of deepsea fish common to the North Pacific Ocean. Adult sablefish are opportunistic feeders, preying on fish (including Alaskan Pollock, eulachon, capelin, herring, sandlance, and Pacific cod), squid, euphausiids, and jellyfish. Sablefish are long-

Father and Son Stewards of Seafood John Colgate steers out to sea, sets a long line on the seafloor 3000’ deep and harvests black cod for his son Brian Colgate’s Santa Barbara Fish Market – where customers line up for this treasure of the sea…and more.

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ON THE COVER lived, with a maximum-recorded age of 94 years although the majority of the commercial catch in many areas is less than 20 years old.

A Fisherman’s Tale John Colgate is a native Californian and UCSB graduate who always “took to the water.” A bonafide salty dog, Colgate has endured a tough profession over his lifetime.

“My parents started me competitively swimming at a really young age and I discovered I liked swimming below the surface better than above it!” He started diving and “eating” his way thru college on abalone and other fish he caught. He attended the Marine Tech program at SBCC, with plans to be an oil field diver, but started commercially diving for abalone while working at Oceaneering International.

“I decided to be a full time abalone diver 48 years ago,” Colgate recalled, who was also a founding partner of the SB Shellfish Co. on Stearns Wharf. But the sea called.

“I’ve always been an ocean guy, so I went back to diving abalone, sea urchin and spiny lobster,” he said of his lifelong love affair with the sea.

About six or seven years ago, Colgate added a black cod fishing permit to his repertoire.

“I wanted to get out of the water, my body got beat up from diving,” he admitted, “None of it’s easy and a progression of fisheries presented themselves.”

He “changed with the times” and now, with a helper, line sets for black cod, or sable fish on the far side of the Channel Islands.

It’s not a job for the weak of stomach or timid.

The day begins at 7 a.m. – collecting ice at the fuel dock, and then picking up lines baited with anchovy from their yard in the Funk Zone. The Māʻalaea (Translation: a warm offshore wind; also a town and harbor in Maui), Colgate’s 30’ x 10’ wide vessel is loaded for the five –hour, 60 mile trip out to the fishing grounds at a spot 20 miles due west of San Miguel Island.

It takes an hour to set the 33 tubs of long baited line before dropping it some 3,000 feet below the surface. The down line is anchored and buoyed at both ends, each with a flag a few miles apart. The 10,000 baited hooks assure a good catch in these fishing grounds.

“My helper Nick and I will have some dinner, wait three to five hours before hauling the line up,” notes the fisherman, “Each fish usually weighs three to four pounds, but they can be up to ten pounds. All in all, it’s a 24-hour run. A good night’s catch is limited to a weekly quota of 2,000 lbs.”

John, who admits he’s “getting older” fishes an average of 30 weeks a year, while some of his younger colleagues go out 40 weeks.

“Older guys fish less and look for better weather,” he laughs adding, “The most notewor30

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All fisheries in the USA are managed and mandated for sustainable fishing practices.

Santa Barbara Fish Market supports CFSB, the Commercial Fisherman of Santa Barbara, as well as U.S.-harvested seafood managed by Pacific Fisheries Management Council and NOAA.

thy thing about this fishery is the weekly quota that Pacific Fisheries Management Council allows. This provides fisherman the ability to look at a weather window and pick one day that week to fish.”

John gives all the black cod to his son/fish wholesaler and retailer Brian.

“He’s waiting on the pier when I get there,” he jokes to his son, who spent a summer fishing with his dad.

“Forty five weeks a year, there is black cod landing fresh on our docks,” rings in Brian Colgate, owner of Santa Barbara Fish Market, who takes all of his dad’s black cod catch (weekly landings are regulated to 2,000 pounds max) for his wholesale and retail business.

That’s before the fish travels to his son Brian Colgate’s nearby 3,000 square foot state-ofthe-art processing facility on Santa Barbara’s Eastside and then to the the retail market at the Harbor for the folks like you and me.

“Santa Barbara has always been a small faster boat fishing harbor because of the distance to the islands and its unpredictable weather. Fishermen have to travel up to 60 miles to their fishing grounds, while those in Morro Bay may only have to travel ten miles,” John notes.

“What is most noteworthy about this fishery,” his son Brian rings in “is the weekly quota

that the Pacific Fisheries Management Council mandates. That gives fishermen the ability to look at the weather every week and and pick a day that’s best for fishing. On average forty-five weeks a year there is black cod landing fresh on our docks!”

A Son’s Journey Brian Colgate, 39, owner of the tiny, but mighty retail harbor store Santa Barbara Fish Market, which is celebrating 20 years in business this year, obviously has fish in his blood.

“We process 100% of the fish that is in the retail store. We are selling smoked black cod from the local catch and continually working with new recipes,” says Brian. The smoked cod, sold fresh or frozen, is a full flavored moist fish that tastes much like smoked trout, but more delicate. Other tasty treats from the deli case include squid salad, poke and ceviche, depending on the season.

Santa Barbara Fish Market sells a whopping million pounds a year of seafood, wholesale and retail, annually. Of that, Brian Colgate reckons he sells thousands of pounds of black cod weekly, including to area restaurants Barbareno, Caruso’s at The Miramar Hotel; Californian Hotel’s blackbird, Loquita and The Ballard Inn in the Santa Ynez Valley. Other restaurants that W W W. F O O D – H O M E . C O M

patronize SBFM include bouchon, The Wine Cask, Belmond El Encanto and Sama Sama.

“We have full quality control and do all of of our own production and distribution in house at our wholesale distribution facility two miles from the harbor.,” notes Brian, adding that his Fish Market is very competitive price wise as it is a direct outlet to the public. “Chances are if fish are landing locally, we’re going to have it in our retail shop.”

Deliveries to the harbor retail store occur three to five times a day. In addition to fish from our waters, customers can find seafood from around the world, like Scottish salmon and Maine lobster tails.

“Anything can be special ordered, too,” Brian stressed.

A longer-range picture also comes into focus.

“The market is our commitment to supporting sustainable fisheries that maintain fish stocks so they will be available to future generations. We want the public to be able to open up and deepen their relationship with the ocean and the seafood – broaden their horizons. The ocean and seafood is an amazing blessing.

It’s so nutritious, healthy, and supports our community here in Santa Barbara,” concludes Brian.

Brian’s vision to link our fishing community to the public is a reality – thanks to his roots and passion for the wonders of the sea. It’s a legacy that father and son share with their friends and colleagues who provide delicoius, healthy, sustainable food for our tables.

CHEF NOBU’S MISO MARINATED BLACK COD

Chef Nobu’s Miso Marinated Black Cod is one of this legendary chef ’s most popular recipes.

Enjoy restaurant quality food at home with this easy, super elegant recipe by one of the world’s most renown chefs.

Servings 4 Ingredients Nobu-style Miso Marinade  3 tablespoons sake  3 tablespoons mirin  1/2 cup white miso  1/3 cup sugar  6 7-ounce skinless black cod fillets (about 1 1/2 inches thick) Instructions 1. Boil sake and mirin over high heat and reduce by 1⁄3.

2. Turn heat down, add miso and sugar, and cook for 2 to 3 minutes, stirring constantly to prevent burning.

3. Cool to room temperature.

4. Marinate cod fillets in the miso mixture for 4 days.

5. Gently wipe off excess marinade from the fillets and grill or broil until well browned.

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813 Anacapa St Santa Barbara, CA

805-966-9463

WineCask.com IntermezzoSB.com

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Heirloom tomato quiche

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HOME CHEF HEIRLOOM TOMATO QUICHE

This decadent savory quiche is perfect for a hearty gourmet breakfast during the week or a leisurely brunch on the weekends.

Ingredients 3 eggs 3/4 cup half-and-half salt and pepper to taste 1 Tbsp olive oil 1 cup diced leeks (2 leeks) 3 heirloom tomatoes, cut into 1/4-inch slices 3/4 cup gruyère cheese, grated 1 refrigerated ready-made 9-inch pie crust

Directions Remove tomato seeds, if desired. Dry out tomatoes on paper towels using a dash of salt. Over medium heat, sauté leeks in olive oil until soft (do not brown). Whisk together eggs, half-and-half, and pepper. Sprinkle half the gruyère cheese over bottom of pie shell. Layer tomatoes concentrically and sprinkle remaining gruyère. Pour egg mixture into pie shell (do not overfill). Bake at 350°F for 30-40 minutes, until the edges of the quiche have set.

For better results, dry out tomatoes while leeks are sautéing to save time. This will also prevent your quiche from becoming too watery during the baking process as tomatoes release their juices. Do not overbake the quiche. It should still jiggle in the middle.

CARROT BUTTERNUT SQUASH SOUP

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

Naturally sweet, carrots make an ideal high-fiber, low-calorie, delicious, and easy healthy soup. Combine it with roasted butternut squash and you have a sweet, nutty, nutritious meal the whole family will enjoy. To save time, roast the butternut squash in advance and leave it in the refrigerator until ready to use. Serves: 4 INGREDIENTS 1 lb organic carrots 1 lb butternut squash, peeled and seeds removed 1 medium apple, sliced 1 cup onion, diced 1 cup celery, diced 4 cups vegetable broth or chicken broth 1 tsp Himalayan salt 1/2 tsp white pepper 1 tsp coriander 1/4 tsp cumin 1/2 tsp chili powder 1/4 tsp ginger powder INSTRUCTIONS In a large pot add the broth, carrots, squash, apple, onion, celery, salt, pepper, coriander, cumin, chili powder, and ginger. Let simmer on medium low for about 20 minutes or until the carrots and butternut squash are soft. Remove from heat and let cool 5 minW W W. F O O D – H O M E . C O M

Southampton by Wood-Mode.

For

Showroom locations: Building beautiful kitchens and baths since 1987.

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

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HOME CHEF Carrot butternut squash soup

Ancho & pasilla chili soup

utes then puree until smooth. Garnish with croutons, sour cream and freshly chopped parsley or sage leaves. If vegan, choose vegan sour cream.

Note: Chop all the vegetables ahead of time for a quick cooked meal in as little as 20 minutes. Skip the garnishes for keto or Whole30 diets.

ANCHO & PASILLA CHILI SOUP Offered by Chef Avery Hardin (Serves 4)

Ingredients: 1 large pasilla chili, dried and seeded 1 large ancho chili, dried and seeded 1 (15-ounce) can of fire-roasted tomatoes (we like Trader Joe’s) 34

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2 tbs olive oil 1 medium onion, diced 4 garlic cloves, chopped 8 cups chicken stock (can substitute with vegetable stock) Kosher salt 2 cups kale, roughly chopped 4 cups lima beans (any bean can be used) 1 lime, juiced

Procedure Using metal tongs, toast the chilis in a dry sauté pan over medium heat until they’re soft and fragrant. Set aside and let cool before discarding seeds and stems. Roughly chop the chilis and place in a blender, along with the fire-roasted tomatoes in their juices, and set aside.

Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic. Be

sure to stir constantly so the garlic doesn’t burn. Cook until soft and translucent, roughly 5-6 minutes.

Remove from the heat.

Transfer the onion and garlic to the blender with the tomatoes and chilis. Puree all of the ingredients together until very smooth.

Return the soup pot to high heat.

Add the pureed tomato chili mixture all at once. It should sizzle immediately. Continue to cook over high heat, stirring constantly, until the mixture thickens substantially.

It should resemble tomato paste.

Add the chicken stock, kale, and beans to the soup pot. Stir the soup so that all the ingredients combine thoroughly. Reduce the heat and simmer for 15 to 20 minutes, stirring occasionally. Season with salt and fresh lime to taste, serve and enjoy.

*We paired this soup with a date & jalapeño grilled cheese sandwich.

GRILLED CHEESE WITH HONEY DATES AND JALAPEÑO

Offered by Chef Avery Hardin (Serves 4)

Ingredients: 8 slices rustic country loaf bread (Bob’s Well Bread is amazing) 1 lb cheese, grated (we like Beecher’s from Seattle, though any white cheddar would be great) 1/4 lb honey dates, split and remove pits (go see Travis at Santa Barbara’s Farmers Market, DaVall Date Gardens) 2 fresh jalapeños, thinly sliced 1/2 stick of salted butter, divided W W W. F O O D – H O M E . C O M

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Originally built in 1943, now the property consists of four separate wings as the hotel welcomed its newest addi- tion to their property in autumn of 2018 —the North Wing– combining Spanish Revival architecture with guest rooms and suites featuring modern Spanish Colonial furnishings. Emphasized by tall ceilings and sun-bleached walnut. This design will continue to carry over into the Cabrillo Boulevard buildings as they are refreshed in 2020. Casual meets luxury where the white sands of West Beach and historic Stearns Wharf con- verge with the 4-Diamond amenities of the Harbor View Inn. harborviewinnsb.com 805-963-0780

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HOME CHEF Asian style coleslaw

Procedure: In two large sauté pans on medium heat, melt the butter until it becomes foamy and slightly blonde in color.

Lay 4 bread slices in each buttered pan.

Sprinkle cheese evenly across all eight slices of bread.

Layer jalapeños and dates across all eight slices of bread.

When the cheese begins to melt, carefully use a spatula to flip one slice over on top of the other, and press lightly to melt.

Continue to flip and griddle until the exterior is golden, crusty, and delicious looking.

Serve and enjoy.

ASIAN STYLE COLESLAW (VEGAN)

Photo by Corina Schweller

Recipe by Judit Schweller & Corina Schweller. Photo by Corina.

Visit us on GlamorousBite.com

INGREDIENTS Dressing: 2 Tbsp Rice Wine Vinegar 1 Tbsp Lemon Juice

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1 Tbsp Agave (or Raw Honey) 2 Tbsp Soy Sauce 2 Tbsp Sesame Seed Oil Sea Salt & freshly ground Pepper 1 Large Garlic Clove smashed and minced to a paste with the salt 1 Tbsp Fresh Ginger - finely minced or grated

Coleslaw: 2 Tbsp Sesame Seeds - toasted 4 cups Red and Green Cabbage 16oz. - thinly sliced or shredded 1 red Bell Pepper - thinly sliced 3 Green Onions - finely sliced on the bias ¼ cup Fresh Cilantro - torn into larger pieces 1 Tbsp Lemon Zest

INSTRUCTIONS Prepare the dressing first by combining all of the dressing ingredients in a medium glass bowl. For a Vegan option use Agave instead of Honey.

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HOME CHEF Thai beef salad

Stir until well combined and set aside.

In a sauté pan over medium high heat, gently toast the sesame seeds until golden brown. Let cool.

In a large bowl combine all of the fresh slaw ingredients, except the sesame seeds and lemon zest. Pour the dressing over the vegetables and toss well. Let the mixture rest for at least 20 minutes so that the salad has a chance to absorb the dressing.

Just before serving, sprinkle with toasted sesame seeds and lemon zest. Serves 6. Enjoy!

THAI BEEF SALAD

This salad is quick and easy to prepare and you can make the whole thing ahead of time, as long as the dressing is added right before serving.

Yield: 4 servings

Ingredients: 2 cups loosely packed fresh cilantro leaves 1/4 cup fresh lime juice (about 3 limes) 2 Tbsp low sodium soy sauce 38

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2 Tbsp Thai fish sauce 1 Tbsp honey 2 tsp grated orange rind 2 garlic cloves, peeled 1/2 small serrano chili 2 tsp olive oil 4 (4 ounce) beef tenderloin steaks, trimmed 1/4 tsp black pepper 1/8 tsp salt 2 cups shredded Napa cabbage 1 cup grated, seeded, peeled cucumber 1/2 cup thinly sliced green onions 1/4 cup chopped fresh basil 1 (12-oz) package broccoli coleslaw 1 (11-oz) can mandarin oranges in light syrup, drained

Preparation Combine first 8 ingredients in a food processor; process until smooth. Heat oil in a large nonstick skillet over medium/high heat. Sprinkle steak evenly on both sides with pepper and salt.

Add steak to pan; cook 4 minutes on each side or

until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Thinly slice steak.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

Recipe and photo by James Stefiuk Wild mushroom risotto, from fall 2004 (John Savage recipes) pages 105-106.

HOT CRAB AND ARTICHOKE DIP

12 oz artichoke hearts, not marinated or vinegar based 1 red bell pepper, finely chopped 2 Tbsp butter 2 Tbsp flour 1 1/4 cup half-and-half 3 green onions, sliced thin 2 oz parmesan cheese 1 1/2 tsp lemon juice W W W. F O O D – H O M E . C O M

1 1/2 Tbsp drained, pickled jalapeños, minced 1/2 tsp salt 1/4 tsp celery seed 1 pound crab meat, picked over 1/4 tsp pepper

Method Drain the artichoke hearts well and finely chop them. Sauté red bell peppers five minutes and set aside. Make a roux with flour and butter. This is easy stuff; just cook it down in a sauté pan until deep gold, add the half –and-half, and then reduce to thicken.

Gently stir together the rest in the order given off the heat. Transfer to a vegetable-sprayed or buttered six cup baking/serving vessel, and top with additional parmesan cheese garnish. You can hold it here in the refrigerator to bake later if you’d like.

Bake at 375 degrees for 20-30 minutes or till bubbly and golden.

QUALITY CUSTOM WOODWORK 50 YEAR ANNIVERSARY

1969–2019

Top garnish 2 oz additional parmesan cheese Recipe by Pure Joy Catering chef Emillio Morales

CHEF NOBU’S MISO MARINATED BLACK COD

is one of this legendary chef ’s most popular recipes. Enjoy restaurant quality food at home with this easy, super elegant recipe by one of the world’s most renowned chefs. Servings 4

Ingredients Nobu-style miso marinade 3 Tbsp sake 3 Tbsp mirin 1/2 cup white miso 1/3 cup sugar 6 7-ounce skinless black cod fillets (about 1 1/2 inches thick)

Instructions Boil sake and mirin over high heat and reduce by 1⁄3.

Turn heat down, add miso and sugar, and cook for 2 to 3 minutes, stirring constantly to prevent burning. Cool to room temperature.

Marinate cod fillets in the miso mixture for 4 days.

Gently wipe off excess marinade from the fillets and grill or broil until well browned.

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RCHITECTURAL I L LW O R K

BACON-WRAPPED DATES WITH A HONEY DRIZZLE

25 local dates (no pits) 6 oz smoked bacon local organic honey

Cook bacon halfway and cool. (Bacon should be soft for wrapping.) Cut each bacon slice into four equal lengths. Wrap the filled figs with bacon strips and secure with toothpicks or small skewers. Grill or bake till a bit crisp and tender. Drizzle with honey to serve.

Recipe by Pure Joy Catering chef Emillio Morales W W W. F O O D – H O M E . C O M

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

Showroom located at

8 North Nopal Street Santa Barbara, CA 965-7011

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

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Photo by Kim Reierson

FISHOUSE Sesame wonton crusted mahi mahi; served with pineapple fried rice, market vegetables and a red pepper buerre blanc.

WINTER DINING

OLIO E LIMONE Swordfish with Sicilian ratatouille.

Ashley Hardin

Photo by Kevin Steele

LUCKY’S STEAKHOUSE Smoked Scottish Salmon with capers and onions. Pair with Champagne.

Chef’s Choice

I

t’s a new decade and Santa Barbara’s dine out experience is at its very best. Offerings of hearty meats with mushrooms and garlic mash, short ribs, lamb, chili, soups and stews are the staple choices on most winter menus. Pair with a local Santa Rita Hills pinot or rich Santa Ynez Valley Syrah and you have the classic winter fare experience on the Central Coast. And the winter crops in this region are far more exciting than most people realize making for some great sides and desserts, too. Prime time citrus, cherimoyas, several types of avocado, dates, leafy greens, artichokes, walnuts, arugula and mountains of cabbage give local kitchens the necessary farm to table tools to create signature comfort food that goes way beyond what many of us can do at home.. The following are some of the best local offerings that we are so fortunate to enjoy all winter.

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Danielle Fahrenkrug

PETIT VALENTIEN RESTAURANT Potato wrapped local black cod over market vegetables.

Photo by Corina Schweller

SHORELINE CAFÉ Olive Oil Poached Garlic Shrimp.

Half pound of shrimp poached in olive oil, fresh garlic, scallions, and chili flakes. Garnished with parsley and lemon. Served with grilled baguette. Pair with 2017 Qupe Syrah, Central Coast. Aromas of violet, plum, and blackberries.

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Photo by Corina Schweller

OPAL RESTAURANT & BAR Phyllo wrapped tiger prawns with coconut curry sauce. Pair with Foley Chardonnay, Sta. Rita Hills.

Photo by Jane Chapman

JANE Chinese Bay Scallop Salad Bowl.

Bay scallops and sesame saute, served warm over butter lettuce, daikon sprouts, Napa cabbage, fresh orange segments, roasted almonds and sesame vinaigrette. Paired with Cordon Sauvignon Blanc, Happy Canyon, Santa Barbara W W W. F O O D – H O M E . C O M

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Photo by Kim Reierson

CHASE RESTAURANT Signature linguine with clams. Pair with Brander Sauvignon Blanc.

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Photo by Kim Reierson

TRATTORIA MOLLIE Branzino alla Griglia.

Fresh grilled striped sea bass sautéed with porcini mushroom in white wine sauce.

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Shelly Vinson

HOLDRENS STEAKHOUSE Prime beef filet with bacon wrapped BBQ shrimp. Pair with Justin Vineyards Cabernet Sauvignon.

Shelly Vinson

BOUCHON Tri of sea scallops. Chef recommends pairing with a custom tasting flight of local wines.

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CROCODILE RESTAURANT & BAR Grilled garlic prawns and peppers.

WINE CASK Roots Farm mixed greens.

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HOME STYLE

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ombining form and function into a sleek and versatile vanity, the Kendra collection from Ronbow, harnesses modern simplicity in its minimalist silhouette. With smooth, solid planes for sides that serve as a support for a single open shelf, the Kendra’s clean façade is accented with a single pane of frosted glass for an elegant but contemporary look. Coordinate the Kendra with matching drawer bridge options and configure it to fit your space in just the way that suits you.

Selections available at Economy Supply, 632 Haley St. 805-965-4319. economysb.com 48

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

HOME STYLE

Give your bedroom a splash of style with fusion multicolor quartzite as a headboard. Selections available at Forte Stone in Goleta. www.fortestone.com

At once timeless and dazzling, the Puro five piece setting collection with hand painted platinum rim is simply spectacular by design.

Available at Coast 2 Coast Collection in La Arcada Mall. www.coast2coastcollection.com

From the heart. A beautiful arrangement of Phalaenopsis orchids makes the perfect gift from your heart. Available at Westerlay Orchids in Carpinteria. www.westeerlayorchids.com 50

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Photo by Jim Bartsch

BUILDER NOTES

Remodeling and the Tax Assessment Conundrum

By Dennis Allen

P

eople frequently ask about remodeling as it relates to property tax assessments. Some believe that simply increasing the footprint of a house causes a reassessment, while others think that a modest remodeling change, like swapping out a cabinet, would trigger the process.

Since this covers a wide spectrum of remodeling activity, what would actually initiate a reassessment?

For help with this question, I turned to Ryan Cullinen from our office who heads our pre-construction team.

The first point he emphasized is that remodels and additions don’t necessarily lead to a reassessment of the entire house. Any area of a house not being modified will keep the existing tax base. If a 200-square-foot kitchen remodel triggers a reassessment, only the 200 square feet being remodeled would be subject to a new rate.

So what scope of work triggers a reassessment?

Any change that increases the area of the house is subject to new taxes.

Remodeled areas that are considered “substantially equivalent of new” are reevaluated for new taxes. But how is “substantially equivalent of new” interpreted? If a room is demolished down to the studs and then rebuilt, that would be considered basically new. However, if a wall between the kitchen and dining room is removed, as an example, that may not be enough to trigger reassessment as long as the surrounding areas aren’t modified in a significant enough way to set in motion a reappraisal.

Planning major new features in a kitchen such as a bay window or a

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large island work area would likely open a reassessment. Changing a gas cooker to a magnetic induction electric unit, on the other hand, would not likely lead to a tax reconsideration. It all depends on how many and how extensive the remodeling changes are.

Obviously from the above, when it comes to remodeling, the line that opens a tax reassessment is a bit vague. It’s possible, however, to have the tax assessor review a set of plans showing the specific remodeling changes being contemplated to get an opinion as to whether the proposed work would affect property taxes. This can be done prior to applying for a building permit.

For some, how the tax situation plays out is critical, maybe even determining whether it’s possible to stay in Santa Barbara or not. Homes built in the ’60s or earlier have a low tax base (fixed at 1975 property values by proposition 13) as long as they haven’t undergone big construction changes in the subsequent years. Maybe the house has been inherited from a parent so there are new inhabitants, but the same advantageous tax situation. (New ownership as a result of a sale would change the tax base by linking it to the property value at the time of sale.) Knowing in advance what upgrading work would or would not trigger a reassessment might make all the difference.

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

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REAL ESTATE

Mauricio Bergamin

Paint walls and ceilings white for an updated look and less time on the market.

On the market this spring?

10 tips to prepare your home for sale.

By Christine Cowles

I

f spring and summer are the busiest months for home selling, then the winter months should be filled with home improvement projects. However, we often see that sellers spend months thinking about putting their home on the market and then expect to have it ready to list in a week or two. For a successful sale, we recommend getting a jumpstart now on preparing your home for sale.

Here are our top ten tips: 1. Survey your home’s condition. Start by conducting a thorough walk-through of your house, trying to keep an objective eye.

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determine what needs the most attention and find contractors to do the work (or make a realistic plan for how much you can do yourself).

Remember, many painters and contractors may be booked several weeks out during spring and summer.

2. Interview real estate agents.

You’ll need a great agent to represent your interests, so get recommendations from friends and neighbors. A good listing agent should have a detailed marketing plan and knowledge of the area.

Choose an agent who can present you with a realistic market analysis, not simply the one who says they

can sell your home for the highest price.

3. Pack. All your belongings have to be moved at some point, so why not get started now? We recommend packing up and putting into storage at least 50 percent of the belongings in your home (bonus points if you store these boxes off-site). Buyers should see your home, not your stuff in the home.

4. Think curb appeal. Start working on exterior repairs and landscaping by cleaning gutters, repairing dry rot, and installing drought-tolerant landscaping. To grab buyers’ attention when they first arrive, put out colorful potted

flowers and a new welcome mat.

5. Freshen up the front door. According to a Zillow survey, homes with a black front door saw a whopping $6,271 more in selling price.* Enough said!

6. Paint it white. Buyers want light and bright inside. A fresh coat of paint can go a long way in helping them overlook other areas of the house that may need updating.

Chantilly Lace, Swiss Coffee, and Simply White by Benjamin Moore are some of our go-to favorites.

Rooms with white walls and ceilings look larger because your eye sees one seamless canvas.

7. Refresh kitchen cabinets and bathrooms. Painting cabinets, re-grouting tile, and installing new faucets and sinks can give these rooms an updated look without breaking the bank. Homes with bathrooms painted light blue sold for $2,786 more, while kitchens with navy lower cabinets and white upper cabinets brought in $1,547 more in sale price.* 8. Let the sunshine in. To make rooms feel larger and more inviting, swap out heavy, dark, or dated window coverings with white sheer panels that let more light in.

9. Remember, scent matters. Eliminate any odors of mildew, smoke, or anything funky.

Fabric and upholstery hold odors, so consider replacing the carpet or buying that new sofa now you’re wanting for your next home.

10. Create the “wow” factor.

Once you’ve completed these upgrades, hire a certified staging design pro to provide furniture and décor to enhance the best features of your home. Staged homes typically sell more quickly than their non-staged competition, often garnering offers at or above asking price.

*Zillow Paint Colors Analysis 2018 survey

Christine Cowles is a staging design professional and owner of Styled & Staged Santa Barbara www.styledandstagedsb.com 805-729-2410 W W W. F O O D – H O M E . C O M

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BUILDER PROFILE

This Montecito contemporary design project featured crisp, clean lines with a complex blending of concrete, steel, glass and wood, which required absolute perfection in the building finishes. The challenges to this project were many, but none more than being constructed in the evacuation zone during the time of the Thomas Fire and the debris flow that followed.

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For over 20 years, before the first nail is struck on any of their stunning projects, the team of Jed and Kat Hirsch of Jed Hirsch Construction meets with their staff to create a plan. Every detail, from the subcontactors, to the precise choice of materials, to the flow of construction, is part of a custom, choreographed system. A formula that has produced some of the most beautiful homes in Santa Barbara.

The Art of the

PLAN

by Jeff

I

Miller

Photos by Jason Rick

t’s easy to understand why so many people enjoy building things.

One reason is obvious: In the end, the result of their effort is standing there, plain to see. But sometimes the satisfaction is more internal.

Something like that happened to Jed Hirsch of Jed Hirsch Construction in Santa Barbara a while back. He was working on a home remodel on Miramar Beach when he came across a block within a wall. To his surprise he found his own writing on it, numbers he had scrawled while noting dimensions almost 20 years earlier.

It was like a time capsule inside a time machine. He’d written those dimensions as an apprentice and found them all those years later as a contractor. “The whole crew signed it and we installed it in a wall by the staircase,” he said. “I love that. Another time capsule to be found in the future.”

The more typical satisfactions come from a job well done. And a visit to the company’s website shows plenty of evidence of those. Words in client reviews like “thorough,” “knowledgeable,” “honest,” and “tasteful” pile up like bricks in a solid reputation.

That status took time to build, but it started young. “I always had my heart set on being a carpenter,” he recalled. Growing up in Studio City, he started taking shop classes in junior high school (“building laminated skateboards, of course”). He moved to Monterey in 1978 and took night classes at City College there, working in a cabinetry shop during the day. It’s not hard to guess what the night classes were all about. “All the woodworking courses I could take,” he said. “I picked it up quick, I was so interested. Some people want to be firemen. I wanted to be a carpenter.”

That first cabinetry job was a gift. “I learned as I went along,” he said. “I was lucky. I got to work with a lot of high-end carpenters early.

That set my pace and quality level from the beginning.”

Like so many others, he had developed a love for the SoCal surfing FOOD + HOME

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BUILDER PROFILE

scene as a kid. “I always knew I’d live in Santa Barbara,” he recalled. So in 1980 he made the move. By 1987 he was vice president of the “top-notch” Design Builders contracting company here, and Kat Fuller was CFO. They married in 1990. Nine years later they took the leap and started their own business.

Scary? “Not scary at all,” Hirsch said. He was already doing the work, and nights and weekends he’d been doing his own jobs, so they’d already built a foundation.

Kat recalls it a little differently. “I think it was scary, stepping away from a weekly paycheck,” she said. But the move was too logical to resist: Jed knew how to build, Kat knew how to run the business end of things. “I figured our skill sets balanced each other so well that we should start our own business.”

They’ve seen it all in their 20 years in the business. One of Jed’s favorite experiences involved a big job on a gorgeous creation above San Ysidro Ranch that came with a special twist toward the end. “The owner had our family live in the house for a week before they moved in,” Hirsch said. His response: “Twist my arm.” Turned out to be a win for both sides of the equation. “We used all the appliances, bathrooms, kitchen, HVAC, all the electric lighting.

We worked out any bugs. We programmed the lighting to how we liked it. The owner was great with it.”

There have been challenges along the way for the business, including this one: Five years ago the Hirsches divorced, but kept right on working together.

“It happened during our biggest project ever,” Kat recalled. “My inclination was to leave but I had a commitment to our clients so I stayed, and Jed and I worked things out as business partners.” Is she glad about that? “Depends on the day,” she laughed. “But yeah, I’m glad I did. We built the business together. So we kept the relationship that worked and let go of the one that didn’t anymore.”

Another big change is the thickness of red tape. “We had a big job six years ago that took us to a whole new level of paperwork,” Kat recalled. “A famiW W W. F O O D – H O M E . C O M

Above: Architectural concrete steps lead up to the front living deck with views of the Pacific Ocean and Channel Islands.

Opposite: The blending of painted steel fascia, vertical dark wood siding, massive glass windows, decking and concrete create a seamless contemporary design to both interior and exterior. Because of budget constraints, Hirsch Construction developed custom accounting systems to comply with the stringent banking requirements of the construction loan. The project was completed at budget.

Resources: Architect: Josh Blumer, AB Design Studios.

Interior Design and furnishings: House of Honey Interior Design.

Doors and windows: Western Door & Window.

Door and window installation: Callender’s House of Glass.

Tile and countertops: Armstrong Tile & Marble.

Steel fabrication: Gonzales Welding.

Woodwork and cabinets: Two Trees Cabinetry.

Concrete: Progressive Landscapes.

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BUILDER PROFILE Kat and Jed Hirsch on site of their current project. A full house redo of a Carpinteria beach cottage.

ly compound above Montecito. We had to meet with our client’s lawyers in LA, as well as their CPA firm and architects, all of whom had stringent accounting and paperwork requirements. We had to create new systems. It was a great opportunity to learn and grow and enabled us to carry our enhanced procedures forward on all future jobs.”

Kat’s favorite part of the job is the people. “We cannot do what we do without our team,” she said. “We’re so grateful for them. It’s what I enjoy most, the camaraderie. They’re like family. We all definitely work together to achieve the mutual goal of dream homes for our clients. I appreciate how much our team cares.” And speaking of family, all of the Hirsches’ children and both sets of their parents have pitched in one way or another along the way.

How about favorite building styles? “At first I was doing all Spanish Mediterranean and I loved it,” Jed recalled. “I thought that’s the only kind of building I wanted to build. Then I got a job on a very fine Craftsman that needed to be entirely rebuilt to its former glory, and then that was my favorite. Then contemporary and that’s my favorite. Whatever I’m doing, that’s my favorite.”

How many have there been? “I’m guessing 200,” Hirsch said.

“Ten per year or so, big and small, for 20 years, all in Santa Barbara County.”

Along the way Hirsch Construction has drawn some attention, including stories in publications like The New York Times, Mother Earth News, and local publications. And there have been some big names that he prudently declined to reveal.

W W W. F O O D – H O M E . C O M

Well, he did mention one because the owner has moved away.

“It was my first job, in 1980,” Hirsch said — a remodel of actor Gene Hackman’s house in Montecito. “I met Gene and his brother Rich. They’re nice, down to earth guys”. It was a lot of fun and a great learning experience.” At one point he decided to ask the contractor for a raise and the boss said to ask Gene, who asked how much he was making.

“Well, $10 an hour,” Hirsch said.

A few seconds later he was making $13.

Years later, after building their own company, Jed reflected on what made it stand strong for 20 years. At the top of the list: a solid team, as Kat mentioned above. In the beginning, when he left the contractor he was working for to strike out on his own, site manager Gabriel Sanchez came along with him.

“We’ve been working together for about 25 years now,” Hirsch said. “A great guy and my right-hand man.”

Then there’s lead carpenter Luis de Luna. “One of the best carpenters I’ve ever worked with,” Hirsch said. “As good or better than I am. It’s fantastic to have a guy like that on your crew.

He’s been with us probably 15 years now.” He also had high praise for project supervisor Jade Eliason, project coordinator Brittany Kemp, bookkeeper Terry Randall, and crew members.

Jed and Kat Hirsch are nowhere near the end of their careers. But the 20th anniversary of the family’s business is a logical time to glance backward. To that end, Jed said, “I’ve been in cabinetry or the woodworking profession since I was 17, so that’s 43 years. My kids ask me how I chose what I wanted to do. I say I don’t know. I just always knew.”

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TRAVEL

Scotland!

Going for the green

Q

by Jeff

Miller

Photos by Connie Gilles

: Where in the world is the opposite of dry, sunny, brown Santa Barbara?

A: Somewhere near top of the list, based on our recent travels, should be wet, cloudy, green Scotland.

It all started when our son enrolled in a music school in London. We decided to accompany him to help him get settled, and then to zip around Scotland for a while, since we were already over there and it was a trip of a lifetime sort of dream.

It happened fast. Usually, you plan a trip of lifetime for months but we had only a few weeks. Due to the haste I decided to enlist the help of a travel site, whose experts savaged our plan for being hopelessly naïve. “You’re trying to fit a size-12 foot into a size-6 shoe,” one pro carped.

But we did it anyway, and it was great.

Part of the greatness was the serendipity that comes with haplessness. For example, I would highly recommend starting any visit to Scotland by losing your phone in a cab in Edinburgh right at the start.

It’s the kind of mistake that can ruin a trip. But this turned out to be a lucky launch.

“I am Sami,” said the driver with a big smile an hour later. Hearing the phone buzzing frantically in the back seat, he’d responded. He’d been at the airport, but would bring it all the way back to us in town.

“Sami from Syria,” he went on. “Americans don’t like my real name.”

“What is it?”

“Osama.”

With that, Sami from Syria handed me the phone. Considering how miserable we’d felt a little earlier, it was like salvation. I handed him a ₤20 note. He insisted it was too much and gave me ₤10 change.

That was our introduction to Scotland. And it turned out to be the country in capsule form. It may not be the friendliest place on the planet but it’s got to be close.

In Edinburgh we stayed one night (huge mistake, howled the pros) because we wanted to zoom straight into that green countryside. Our lodging was the

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TRAVEL Scotsman Hotel, the former home of The Scotsman newspaper for over a century. It was very reasonable, again, because we were idiots abroad making last-minute plans that somehow worked out. Icing on top for the editor in the group: We were given the former editor’s office for our room, and it was beyond lush. Sample: Robes you could live in forever and two small bottles of Monkey Shoulder scotch to fortify the weary traveler.

More serendipity: a little folder on the desk advertising dinner and a movie. Dinner where? Downstairs. Movie where? Farther downstairs, in the new, magnificent, cozy, red-velvet screening room. What was showing? Downton Abbey. Foirfe, as they say in Scots Gaelic. Translation: perfect.

Once reunited with the lost phone, we cruised north (driving studiously

on the left) toward Isle of Skye. The thing about driving on the left is, it’s not that hard after a while. Yes, the roundabouts are tricky, and there are lots of them, but once you’re frantically checked right two dozen times, you’re okay.

After driving past many lochs we landed in Portree, Isle of Skye, staying bang on the quay beside the harbor from which fishing boats departed every morning. Our lodging was an Airbnb, so it was a home, which serves as half of our excuse for this appearing in Food & Home Magazine.

For newbie Santa Barbara visitors to the UK, lots of things seem intentionally different, and not just driving on the left. For electrical switches, ON is down, not up. Plugs require UK adapters with three prongs, including a round ground. But hair dryers require a different adapter.

A pound was worth about 30 cents more than a dollar when we were there. Who knows what it is now in these Brexiting times. But a kilometer is only two-thirds of a mile. Gas looks cheap on the signs but it’s by the liter, which is only a quarter of gallon, so it’s not. If you weigh 150 pounds in Santa Barbara you only weigh 10.7143 stone in Scotland. Congratulations!

And speaking of weight, here’s the thing about Scottish food (the other 64

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half of the excuse for this appearing in Food & Home). It’s good.

Once upon a time I read somewhere that Scotland’s cuisine was voted worst in the world after they invented the deep-fried Mars bar. But things have changed (except for the bacon). Example: After lots of remarkably good grub, we decided to find some of the bad stuff. It happened whilst driving through the countryside. We figured a far-flung pub would do the trick. No dice. The house salad dressing was pomegranate/prosecco-based.

That happened on our foray through Gourock, on Scotland’s west coast.

We had rashly (last-minute, of course) booked a room in a 15th-century B&B castle that was suspiciously inexpensive. But there’s a suit of armor in the corner! Book it! We did. We went. We stayed in The Knight’s Bedchamber. Of course the place was rumored to house a ghost named The White Lady. Never saw her but did drink orange juice from a goblet. Iogantach! (Translation: Wonderful.)

Looking back, it’s hard to grasp how we managed to fit that size-12 trip into that size-6 shoe. Once again, serendipity lent a strong hand. On a jaunt to St. Andrew’s, the Rusacks Hotel desk clerk said we couldn’t expect a view of the Old Course for the price we were paying. But we got to our room and she had obviously played us, because there was a sprawling panorama of the cradle of golf.

It might have helped that I mentioned it was our anniversary.

We’ve had our share of bad trips, so I don’t feel too guilty about raving for this one. And in the end, it was serendipity that gets most of the credit. Like the time we were cruising along and a sign for the Clan MacPherson Museum suddenly appeared. My wife, Connie Gillies, sprang to attention. “Gillies” is a subsect of the MacPhersons! We went. The guide wore a kilt. His mother was a Gillies.

Sheesh.

For additional travel tips: www.visitscotland.com

GETTING THERE

By air: It’s a 13-hour flight from LAX to Edinburgh (a one-hour layover at London Heathrow).

By rail: Or fly to London and take the five-hour train journey to Edinburgh. Don’t worry about missing a ride; an average of 28 trains per day zoom (125 mph) between London and Edinburgh, leaving approximately every 21 minutes. www.britrail.net Don’t miss: Noted architect Charles Rennie McIntosh sites in both Edinburgh and Glasgow or the famed Edinburgh Festival in summer months.

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Gardens Are for Living

Food WW W. FHome O O Summer D – H O 2017.indd M E . C O M1

F O O D + H O6/8/17 M E 1:08 PM 65

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Lisa Cullen

IN THE GARDEN

Step by step:

Designing a Central Coast garden by

W

inter is the perfect time to start designing or updating your garden. After 50 years of designing outdoor spaces (2020 marks our 50th year as Montecito Landscape), we have certainly learned a few things about the right way and the wrong way to go about it. So, to help you avoid some of the common pitfalls of exterior design, here are a few tips to help keep you on the right track.

Start with a vision-The first step in any project is to establish a definitive picture of what the garden will look like. I do this by walking the site with the client and finding what it is they like and don’t like about their property and getting a vision of the end result. This includes

W W W. F O O D – H O M E . C O M

Lisa Cullen

pouring through magazines, Instagram, etc. to find photos of gardens and even going on “field trips”. After a while a “picture” will develop of how it will look and feel. Only then can we can begin.

Pro tip: One of the questions I always ask is “how do you envision using this garden?” Is there a large family, kids and dogs? Will you be doing lots of entertaining? This will influence your decisions.

Garden Edit-Now it is time for the “Edit”. This means we remove anything that isn’t contributing to the final “picture”. Anything that detracts from that final vision must go. We have to “clean the canvas” for the new design. This step can be pretty

dramatic. It can be as simple as removing an old dead lawn or as big as removing everything but the large trees. Either way, this is a vital step.

Pro tip: Just because you like something doesn’t mean it’s right in your garden. If you have kids, grandkids and/or dogs you may not want spiny or toxic plants. Blue Agave may be beautiful, but some plants are meant to be admired from a distance.

Concept plan-The concept plan isn’t pages of detailed drawings. In fact it can simply be a list of all the desired features such as pathways, fountain, fire pit, kitchen, patios, etc. With list in hand, you can start working out the placement of the various items. Ideally, get a site plan

of your property (a site plan shows the foot print of the house, existing trees, driveway, etc.) and use this to work it all out.

Pro tip: Tracing paper laid down on the site plan, allows me to work and experiment with different ideas until we like the end result. Yeah, it’s old school, I know, but it works.

Do it in the Dirt-Once you have the general concept and ideas, lay it all out in the ground. I don’t care how many pages of drawings you have, to get it right it has to be drawn in the ground. It can be stakes and string or drawing the lines in the dirt with a shovel. Once you see it “in the ground” there will be changes, I guarantee it.

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IN THE GARDEN

Inspiration grown locally

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Material Selection-Now that we know the “what and where” of the design, it’s time to go shopping for hardscape materials. If possible, go see the material installed somewhere to get the feel of it. It may look different than in the show room.

Pro tip: Limit your hardscape selections and take into account what is already there and the style of the house. If you are using flagstone and gravel, ensure the gravel is harmonious with the stone. California Gold gravel is NOT always the best choice. Too many different hardscape materials and your garden will look like a stone yard display.

Pick the plants-It may seem funny to pick the plants as the final design step, but plant shopping is similar to selecting a paint color. Go see the plants at someone’s house, know how big they will become and how much maintenance they will require. Then, go nursery shopping and have some fun!

Pro tip: I always come up with a “plant pallet” that fits with the overall look and feel we are trying to achieve.

The plants should be compatible with each other and with the locale. Too many different types of plants and the garden looks and feels disjointed. Separate the different types of plants into planting areas if you want a wild array. Think Lotusland where each garden is in keeping with a specific style and look. Your garden should tell a story and have a “vibe”.

Garden Décor-If you are going to add pots, fountains, etc. be selective. Each item should be of the same aesthetic as the rest of the garden and should have intention as a focal point. Take your time and don’t get it unless it is “right”. If you can’t afford “the good stuff ” then either don’t do it or wait until you can afford it.

The perfect pot, fountain, sculpture, can transform a garden into magic.

Pro tip: Most reputable dealers will let you bring something back if it isn’t right. Sometimes something looks good in the store but doesn’t quite look right on site. If I am uncertain that an item is going to work I arrange ahead of time with the shop that I want to see it in the garden first and will bring it back if it doesn’t work. If the store won’t accept returns, go elsewhere.

Enjoy-There may be some moments while doing a garden transformation when you may doubt your sanity. That is normal. Persevere and you will have not only increased value of your property, but will have invested in the quality and enjoyment of life. In the end, we love gardens because they take us on a journey to another world of beauty and aesthetics, away from the stresses and strains of daily life and that is what makes it worth the effort.

Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www. montecitolandscape.com W W W. F O O D – H O M E . C O M

Lisa Cullen

IN THE GARDEN

Roses in Winter

R

oses should be resting this time of year. Stop deadheading and don’t feed them, allow them to form their hips and enjoy the time off from tending them.

It is however the season for removing those roses that are not performing and planning what new roses to add. Late December and into January, bare root roses are available. This is bargain time for rose-lovers!

And, if you shop early, you get the best selection.

Shopping at our local nurseries for bare root you are more likely to find roses that do well in our climate. Talk to the nursery workers. Tell them about your site and they will help steer you to the right rose for your garden. La Sumida is the local favorite for roses but if you’re willing to travel, get down to Otto and Sons in Fillmore where they have 28 acres of gorgeous plants. It’s worth the drive.

When you’re not shopping, you can be prepping your rose garden beds. If you want to do it like the pros, go to Island Seed and Feed in Goleta and ask for the Dan Bifano Rose Cocktail. Tell them how many roses you’re planting and the size of the bed and they’ll give you the exact recipe.

According to Bifano, Santa Barbara’s very own Master of Roses, prep your rose garden beds as much as six months in advance of planting, so you may already be running behind. --LC

Resources:

Island Seed and Feed-29 S Fairview Ave. Goleta 805-967-5262 La Sumida Nursery-165 S. Patterson Ave. Goleta 805-964-9944 Otto and Sons Nursery-1835 E. Guiberson Rd. Fillmore 805-524-2123 70

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Christine Cowles & Mauricio Bergamin wife-husband staging team

HOME STAGING INTERIOR STYLING (805) 729-2410 STYLEDANDSTAGEDSB.COM

UPDATE YOUR LANDSCAPE To reduce water use & your bill: • Update your landscape to a beautiful, low maintenance, water wise garden.

• Plant now. For spring color, plants need to establish their roots in the winter.

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

Rebates may be available. For inspiration go on a “Virtual Garden Tour” at SantaBarbaraCa.gov/WaterWise W W W. F O O D – H O M E . C O M

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ART

A

Santa Barbara on Canvas Richard Schloss finds inspiration as an artist through life in Santa Barbara

By Hana-Lee Sedgwick

Top: Thousand Steps. Oil on canvas.

Bottom: Rain Reflections on State Street. Oil on Canvas.

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rtist Richard Schloss, who was raised in the Bay Area, fell under the Santa Barbara spell early in his childhood while visiting his grandparents in Hope Ranch during summer and winter vacations.

When it came time to apply for college, Schloss had only one place in mind – UCSB – and enrolled in 1971.

Surrounded by a family of scientists, Schloss decided to pursue physics because, he says, “It was what I knew.” He soon realized that he wasn’t too keen on his declared major and started to question what he wanted to do. Unsure of his plan, he enrolled in summer school at UC Berkeley while home for a few months, signing up for two drawing classes in the architecture department. “I really liked these classes, but I didn’t really care about drawing buildings,” he recalls, admitting that soon something just clicked. “It was like a flip switched in my brain, though, and I realized that ‘I’m an artist.’ ” When he returned to UCSB, Schloss changed his major to art and went into his first painting class having no prior painting experience. “Maybe I was a little naive or arrogant, but I had the right amount of confidence to believe that I was going to be great at this,” Schloss says.

“Part of me thinks that the only way to survive as an artist is to believe that you’re the best.”

Though Schloss pursued a subject matter he knew nothing about, he wholeheartedly believed he had found his path. The only thing he needed to do was figure out what type of artist to be. “I didn’t know which direction to take,” he remembers. “I started by seeing what other people were doing and trying what I found interesting, feeling it out as I went.” Schloss dabbled in figure drawing, pastels, abstract airbrush painting, and pretty much every medium available, but it wasn’t until he attended a graduate student’s art show that he considered specializing in landscapes. “Back then, pretty landscapes weren’t considered serious subject matter,” he says. “But then I heard about this grad student, Michael DeRose, who would ditch his other classes on a nice day to paint outside. His show was entirely made up of his landscape paintings. It was an amazing realization for me.”

Inspired to paint en plein air, he decided to focus all his efforts on painting landscapes, not dwelling on whether or not he could make a career out of it. “Once I began painting, I pretty much never did anything else,” he says. “I didn’t know how I was going to be successful, but there weren’t any alternative options in my mind. Luckily, my parents were supportive of my career choice, despite the narrow prospects.”

After graduating from UCSB in 1976, Schloss was asked to show his work in a Montecito gallery that same year, and began to consistently sell his paintings. He went on to earn his master’s from UCSB in 1979 and the following year, spent eight months abroad on an award scholarship, spending time in Turkey and Italy to further his expertise. A few years later, while back in Santa Barbara, he was asked to join the Oak Group, an exclusive group of painters dedicated to painting on location, of which he is still an active member. Since its inception in 1986, the group has held over 100 exhibitions benefitting over 20 nonprofit conservation organizations. It’s limited to 25 members.

In 1992, Schloss was chosen to paint the diorama backgrounds for the Cartwright Interactions Hall at the Santa W W W. F O O D – H O M E . C O M

Barbara Museum of Natural History. He’s also been commissioned to paint the Santa Barbara Historical Museum and Santa Barbara Cottage Hospital, and is the only living Santa Barbara artist to have work displayed in four museums on the Central Coast.

While Schloss didn’t grow up in this area, Santa Barbara feels like home to him, though it wasn’t until he moved up to Marin and Napa for several years that he realized how much Santa Barbara has shaped him as an artist. “The way the light works in Santa Barbara contributes to who I am as an artist,” he says. “While it was interesting to paint different scenes like vineyards, painting comes more naturally to me here.”

His style of oil painting blends traditionalism with impressionism, using a dramatic treatment of light to showcase the incredible scenery of California. “I love the unique things about Santa Barbara, from its east to west mountain ranges to how the sun sets over the ocean,” Schloss says. “Every painting is an unpredictable challenge, but here it’s more conducive to the way I see the world. Or maybe living here has made me see the world in a different way, a way specific to Santa Barbara.”

Since the summer of 2018, Schloss’s work has been on display in his own gallery, Santa Barbara Fine Art, which he runs with his wife, Julie. Located at the historic Arlington Plaza, it’s here that the two have created a welcoming space to showcase his paintings, as well as the work of over a dozen other artists. many of whom he’s painted alongside for years. Capturing the spirit, culture, and allure of Santa Barbara on canvas, featured paintings include landscapes, portraits and narrative scenes that celebrate life in and around Santa Barbara.

Santa Barbara Fine Art is an active participant in the downtown First Thursday Art Walks and hosts regular exhibit receptions with wine tastings and music. Schloss even leads painting classes and workshops in his studio attached to the gallery, to help other artists and inspiring artists enhance their skills. “I love the location of our gallery, that there’s parking and the feeling of community here,” he says. “We’re very happy to have found our permanent home.”

W W W. F O O D – H O M E . C O M

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DINING OUT

BRUNCH AT STELLA MARE’S

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Joshua Curry

The signature applewood smoked bacon eggs Benedict with sautéed spinach, béarnaise sauce and roasted potatoes. Great pair with Champagne and assortment of fresh fruits. Brunch is served on Saturday and Sunday from 10am to 2:30pm. www.stellamares.com W W W. F O O D – H O M E . C O M

CARPINTERIA Garden Market. Garden Market is a gem tucked into Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the Garden Market is a very enjoyable place to have a lunch break. Open Monday–Sunday 8am-5pm. [BrL] $ (BW) 3811 Santa Claus Lane (805) 745-5505

Voted Best Steakhouse in SB six times!

MONTECITO CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

Lucky’s. Montecito’s only premium steakhouse.

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

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

SANTA BARBARA Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-8982628, 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

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

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

W W W. F O O D – H O M E . C O M

DINNER from 4pm Daily

LUNCH from 11:30am to 3:00pm

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

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

Eat, drink and relax on the beach!

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

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

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

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GET YOUR

BRUNCH ON!!

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

7 days a week

Bottomless mimosas & all!

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

1114 State Street • La Arcada www.stateandfig.com • 805.965.1730

DINING Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160.

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

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

Chuck’s Waterfront Grill. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while

Open seven days a week.

Mon–Sat 7am–8pm Sunday 8am–8pm

Locally family owned and operated.

24 W Figueroa St. 805 962-6611 TheSavoyCafe.com

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OUT watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$ Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805-568-0702. www.darganssb.com El Encanto. 800 Alvarado Pl., Santa Barbara, 805-845-5800, elencanto.com, open daily for breakfast, lunch, and dinner, Sun. for brunch. The hotel’s lounge, wine room, bar, and terrace all boast romantic settings California-coastal cuisine and stunning views.

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

Eclectic California Cuisine Award-Winning Wine list

Full Bar * Martini Menu

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

----Zagat Survey

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

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

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

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DINING

The Chase Restaurant Voted Santa Barbara’s Most Romantic

A classic since 1979

New York Italian Cuisine at its finest.

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

Patio Dining on State Street.

Happy Hour M-F 4-7pm -- 75 minute free parking in the back.

WE PROUDLY SERVE HUNGRY PLANET PREMIUM PLANT-BASED MEAT PRODUCTS AND GLUTEN-FREE PASTA

1012 State Street • (805) 965-4351 www.chasebarandgrill.com 78

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Second Floor, 564-1200.

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

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

Harry’s. Santa Barbara’s traditional locals restaurant. Steak, seafood, sandwiches and salads served in a family atmosphere. Excellent wine list and full bar. Banquet facilites available.

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

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

Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta 6920 Marketplace Dr. 805-685-8900 Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311 and 6920 Marketplace Dr, Goleta 805-770-5388.

Joe’s Cafe. Joe’s is classic Santa Barbara at its best. Offering the best New England-style clam chowder, beef dips, prime rib, steaks, chops and fresh seafood. For over 80 years the restaurant’s history is as rich as is its’ food and very stiff drinks. An experience not to be missed! MonSun 7:30am-11pm. [BLD] $ (FB). 536 State St, (805) 966-4638.

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

Louie’s. Celebrate the taste of a Santa Barbara W W W. F O O D – H O M E . C O M

Corina Schweller

PHOTOGRAPHY

Santa Barbara

REAL ESTATE | ARCHITECTURE | FOOD | DESIGN | LIFESTYLE CorinaSchweller.com

805.453.1933

Corina@CorinaSchweller.com

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

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

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DINING

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

MOLLIE’S

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

Dinner from 5:30pm daily.

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

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

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

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

Olio e Limone Ristorante, Olio Crudo Bar, & Olio Pizzeria® (“Oil and Lemon” in Italian).

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

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé.

Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000.

Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and W W W. F O O D – H O M E . C O M

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

Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries.

[BL] $ (B&W), 3315 State St Santa Barbara, 805-569-2400, and in Arlington Plaza. www. renaudsbakery.com.

Roy. Voted best late night dining spot in town.

Bistro-style American cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Dinner from 6pm till midnight daily.

[D] $$, (FB) 7 W. Carrillo, 966-5636.

Sambo’s. The original on the beach! Serving up the classic dining experience. [BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269 Santa Barbara Fishouse. Great locally caught fresh fish prepared in a casual fun atmosphere.

Terrific happy hour. Right across from East Beach. [LD], $$, FB. 101 E.Cabrillo Blvd. 9662112.

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

Scarlett Begonia. “Scarlett Begonia will always strive to have interesting, thoughtful food. Menus change weekly with an innovative fresh look at breakfast and lunch and weekend brunch.

Open 7 days a week from 9am-2pm. It is their goal to provide Santa Barbara with a restaurant that showcases progressive modern food, using sustainable, organic, high-quality ingredients coupled with innovative cooking to be one of the most foodcentric restaurants around.” 11 W. Victoria St. #10 $$, 805-770-2143.

Shoreline Beach Cafe. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare. 801 Shoreline Dr., Santa Barbara, 805568-0064, shorelinebeachcafe.com; open daily for breakfast, lunch, and dinner.

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

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

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

W W W. F O O D – H O M E . C O M

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DINING OUT

VENUES & PRIVATE DINING

Voted BEST

AMI PASTIR CH in SB!

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

Delivery available.

Call us for your office lunches.

126 E. Canon Perdido St. 965-1015 420 S. Fairview Ave, Goleta, 964-4585

Open Mon–Fri, 11 to 3 • threepickles.com

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

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

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

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FOOD + HOME

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

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

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

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Pictured: American Leather Sarasota 3-seat Sofa.

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