Food & Home Magazine - Summer 2018

food&home S A N T A

B A R B A R A

THE TACO ISSUE

Lobster tacos from Longboard’s on Sterns Wharf.

Photo by Joshua Curry.

PLUS: ART OF THE BRAT • BIG PRIME DINE • BOUCHON GOES TO MARKET WESTERLAY ORCHIDS • CERNAL COLLECTIVE • DINING GUIDE AND MORE!

Picacho Lane Mediterranean Estate 7,600sf Home, Guest & Pool House | 2.3 Acres Offered at $7,995,000

New Montecito Single Level Contemporary 3,442sf, 4bd/4.5ba | 1.16 Acres Offered at $3,825,000

C r ystaMetzger 805-453-8700 | CrysMetz@me.com PropertyinSantaBarbara.com CalRE # 01340521 COLDWELL BANKER RESIDENTIAL BROKERAGE | 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 Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved.

Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. CalRE#01340521

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58

ON THE COVER

ARCHITECT PROFILE

In Praise of the Taco SB’s Ubiquitous Culinary Pleasure . . . . . . . . . . . . . . 39

The Cearnal Collective Q & A with founding partner Brian Cearnal . . . . . 58

D E PA R T M E N T S Firsts: The art of the brat . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 Downtown Dish: A Summertime Feast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Vinos de taco . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Big Prime . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20 Chef Stroll with bouchon’s Greg Murphy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 So Summer! Dreamy Peach Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26 Home Cooking: Summer Fare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30 Home Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51 Builder Notes: Finding Comfort in a Warming World . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Carpinteria’s Westerlay Orchids Gives Back . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 In The Garden: Five steps to a Water wise garden . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Dining Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72 The Last Page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

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

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Don Gragg 805.453.0518 License #951784

Inspiration grown locally Publisher & President

Philip Kirkwood phil@food-home.com Copy Editor

Jeff Miller Contributors

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Carly Bates Raymond Bloom Angela Borda Kim Carmel Lisa Cullen Danielle Fahrenkrug Avery Hardin Bryan Henson Lynette La Mere Julia McHugh Jeff Miller Hana-Lee Sedgwick Leslie A. Westbrook Photography

Jim Bartsch Bill Boyd Michael Brown Joshua Curry Eliot Crowley Mehosh Dziadzio Braulio Godinez Ashley Hardin Kim Reierson 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 & HOME

Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 2018. 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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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 Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC.

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YOUR SANTA BARBARA REAL ESTATE CONNECTION Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC.

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Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned

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FIRSTS

The art of the

brat

Joshua Curry

E

ven in the middle of summer the lure of wellmade pub food has always drawn in diners. Simple offerings like pizza and burgers, or shepherd’s pie if you’re feeling Irish, are great pub meal options, especially when paired with beer. Definitely on that list of options is a hand-crafted bratwurst sausage, or brat for short. And Hoffman Brat Haus, Santa Barbara’s best answer to German food downtown, has been serving up some of the tastiest and most exotic brats anywhere.

What makes for a good brat? Well, according to Hoffman chef John Mario, it’s the snap. “The snap of the pork casing when you bite into it,” he says. “That’s the first difference you notice between the common hot dog and a brat.”

For the most part, Chef Mario uses brats that are handmade daily at the Country Meat Market & Catering Company in Goleta by master butcher Dave Whitefoot, who’s been crafting brats from scratch for over 40 years. (Think Whitefoot Meat Market on Milpas from years ago if you’re wondering why the name rings a bell. Same guy.) Whitefoot says he sources his meats from ranch-raised purveyors in the Midwest, and says the meats are all natural with absolutely no additives, hormones, or MSG. “I like to use the shoulder (continued)

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FIRSTS

801 State Street. www.hoffmannbrathaus.com 16

FOOD & HOME

The cioppino at Louie’s

Downtown Dish: A Summertime Feast

By Angela Borda

H

ave you ever wanted to sit on the porch of a beautiful Victorian at a table covered in white linens, and spend a summer evening under the branches of a cherry tree, drinking wine and contemplating a Zagat-reviewed menu? That is precisely what I’m doing at the elegant Louie’s California Bistro, nestled in the Upham Hotel. Tonight’s entree is the cioppino, a circular mound of saffron rice rising above a lake of light, spicy tomato broth tinted with mirepoix and a hint of the sea. Filled with shrimp, clams, bountiful gleaming salmon, and substantial swordfish, a bounty of melt-inyour-mouth seafood awaits.

Jeff, a waiter of 12 years here, assures me the cioppino is a fa-

vorite that many diners come back for regularly. He recommends a glass of Cent’Anni’s 2013 Sangiovese from Santa Ynez Valley. It’s light, dry, and perfect for the subtleties of seafood. Crusty bread comes to the table warm;

I slather it with butter and dip it into the cioppino, the tomato broth soaking in, bite after bite, until it disappears entirely.

Having dined with elegance, I head a few blocks away for dessert fun. In keeping with the taco theme of this issue, I choose Rori’s ice-cream taco. A waffle “taco shell” holds three scoops of decadent vanilla, rich chocolate, and luxurious strawberry cheesecake, drizzled with creamy caramel, scattered with sweet coconut flakes, and topped with swirls of whipped cream. A sweet end to a summer feast.

Louie’s California Bistro, 1404 De La Vina St., (805) 963-7003 Rori’s Creamery, 38 West Victoria St., (805) 845-2223 w w w. f o o d – h o m e . c o m

Photo by Angela of Rori’s

for both my veal and pork brats,” says Whitefoot. “It’s got the most flavor.” He then custom-seasons the meats with his own blend of fresh herbs, spices, and peppers.

Brats are good vehicles for culinary creativity. Last year Whitefoot came up with two new creations, the ranch-raised elk with jalapeno and cheddar and the cheddar and sage. Both are top sellers at Hoffman. Chef Mario says other menu favorites include the smoked wild boar and the free-range chicken with asiago cheese and fennel. One exotic menu item not sourced from Whitefoot is the rattlesnake and rabbit brat, which comes from Texas. Really good, and not as dangerous as it sounds.

When you’re feasting on brats you absolutely have to have a beer to wash it down, even at lunch. Chef Mario and staff take pride in pairing each brat variety with a particular beer, of which there are many, mostly from Europe and delivered straight from the actual breweries. For instance, the free-range chicken with mango and jalapeno goes well with Piraat Blonde, Belgian Strong pale ale. The pork with habanero and pepper Jack cheese pairs with Tripel Karmeliet, a blond variety also from Belgium. The list goes on. If you’re undecided you can order a custom flight of beers and brats. A popular way to go, says Mario.

Hoffman also features traditional German pub fare like bangers and mash, which comes with sauerkraut, mashed potatoes, chives, caramelized onions, and any brat you choose. There’s a schnitzel with gluten-free breading, salads, sandwiches, and regular hot dogs … some for under $6. Hoffman also offers some vegetarian brat varieties, which are formed and served without casings. House-made gluten-free brat buns are available too.

–By Raymond Bloom

Photo by Brayden Russell

(continued)

Photo courtesy of Olio Pizzeria® and Alessio Morello / AFM Video Productions

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

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

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

OLIOCUCINA.COM 11 W. Victoria St., Ste.’s 17, 18 & 21

| Santa Barbara, CA 93101 | 805.899.2699

FIRSTS

Vinos de taco

By Bob Wesley

W

henever asked about what to drink with a dinner of tacos, my rote, half-kidding reply (and pretty much the only Spanish I know besides “adios”) is “cerveza!”

Yet, with the vast array of alluring foodstuffs that can be crammed into a tortilla, an aptly-selected wine can also be a worthy companion: Just pick one with sufficient outgoing fruit to counterbalance the intensity of jalapenos, onions and spicy seafood and meats.

Here’s what we’d have from the central coast: Palmina 2017 Vermentino: Minerally, melony and honeyed, this Italian grape becomes positively vociferous in the hands of winemaker Steve Clifton, who pulls myriad layers from this Sardinian varietal.

F and B 2016 Sauvignon Blanc: Grapefruit, pear and lime pour out of this vigorous and lush Happy Canyon white from Greg Brewer, and the gusher of aromatics and expansive palatal texture are noteworthy.

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Para Maria 2017 Rosé: (From Stolpman Vineyards) Syrah and two different types of Cabernet create a dry but rich blush wine that offers abundant cherry/ berry qualities but no detectable sugar. Versatility is the key here, as Para Maria matches ideally with seafood and lighter meats.

Crawford Family 2016 Albarino: Floral, lemon-lime and stone fruits are overt and lingering in this local version of the Spanish grape, one balanced with vibrancy and focus.

Grace + Vine 2015 Tempranillo: A barrage of smoky blue fruits and spice reminiscent of blackberry and cedar commandeer the senses in this dense, Paso Roblesbased powerhouse.

Meant for grilled beef and barbacoa-based tacos.

Bob Wesley is the manager and wine buyer at Savoy Wines. 18 East Anapamu.

805-963-5353.

TWO GREAT LOCATIONS FAMILY OW NED

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L O CA L CU I S I N E

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Value

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805-770-5388

janesb.com

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janesb.com

at the marketplace

FIRSTS

Big Prime Miller

B

ack in the 1800s, cattle drives frequently trotted through Santa Barbara. Maybe that’s why, a little over a century later, diners here are still drawn to beef dinners on a mythic scale.

Three of the most famous big-beef platters in town are the Tomahawk at Chase Bar & Grill, the Double Eagle at the Tee-off Restaurant and Lounge, and the aptly named Cowboy at Holdren’s Steaks and Seafood.

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FOOD & HOME

“We knew we wanted a big old steak for our signature steak,” recalled Clay Holdren about the creation of the Cowboy Cut at Holdren’s. It happened 15 years ago, just after the State Street restaurant opened. One of the kitchen crew came up with the idea and they rode with it.

“It’s big,” Holdren summed up with a laugh. Big as in a 1.5-pound bone-in rib eye, grilled over mesquite and served with crispy onion w w w. f o o d – h o m e . c o m

Ashley Hardin

by Jeff

FIRSTS strings and fried jalapeno slices, as well as mixed vegetables and a potato choice or rice.

“It’s just a big plate of food,” Holdren said, reporting that some diners, despite knowing what they were ordering, are still surprised by its arrival at tableside.

“Their eyes get real big,” he said.

Some people take half of it home. Some share it with at least one fellow diner. And then there’s Holdren’s buddy, a pro beach volleyball player, who ordered one, devoured it, sat back, thought a while, and said, “I’m still hungry. I think I want another one.”

He finished that one too, an impressive feat for a large person, but this guy wasn’t that. “He’s 6-2 and about 200 pounds,” Holdren said. “A real skinny guy.” And a guy who “left full.”

“A whopping 24-ounce rib eye steak. You could pick it up by hand and it would look like a tomahawk.” Chase owner Jack Mathis describes his signature steak.

Keeping with the Wild West theme, Chase Bar & Grill offers the Tomahawk, named not for the native hatchet itself but rather for the shape: a big bulge attached to a rib. How big? Owner Jack Mathis explains as follows: “A whopping 24-ounce rib eye steak. You could pick it up by hand and it would look like a tomahawk.”

But people don’t do that. They tend to eat it with gusto.

Mathis notes that Chase is best known for its Italian fare, but the Tomahawk has become destination dining. “It’s extremely popular,” he said. And yes, big enough to share. When asked, in fact, the kitchen will slice the meat and lay it on a platter. “Easier to share and no fighting over it.”

“Double Eagle!! INSANE BIG,” wrote one online commenter about the double-bone prime rib served at the Tee-Off. INSANE as in between 32 and 40 ounces. Whatever, “It’s huge,” said owner John Scott.

Scott created the Double Eagle when he bought the restaurant 25 years ago. In that time he’s watched it develop a serious fan base, and he’s witnessed some serious dining. “I’m more of a New York strip kind of guy,” he noted. And so, “I’m kind of amazed that one guy can eat the whole thing. Incredible. It’s almost like a badge of honor.” He’s been thinking of creating a hat or T-shirt that says, “I ate a whole Double Eagle at the Tee-off.”

But people do share it, especially since the Tee-off provides the same sides for sharers – soup, salad, and potatoes, for just $5. “The deal of the century,” Scott said. “Lots of people have caught on.”

Finally, what wine to pair with a big steak? The answer from the experts is, as you might expect: BIG. w w w. f o o d – h o m e . c o m

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FIRSTS

Chef Stroll

with bouchon’s Greg Murphy

A treat for locals and tourists alike and a fun way to work up an appetite

By Leslie A. Westbrook Photos by Shelly Vinson

Signature Heirloom Tomato Salad

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FIRSTS

I

’m driving to the Tuesday Farmers Market to meet bouchon Chef Greg Murphy in the lobby of the Hotel Santa Barbara for one of his regular, twice-weekly “Farmers Market Foodie Strolls.”

Food writer Michael Pollan (promoting his new book on psychedelics) is on the radio and his famous mantra is discussed: “Eat Food. Not too much.

Mostly Plants.”

That idea is about to be thrown to the wind.

A friend and I are about to plunge into the thick of Farmers Market bounty for a three-hour stroll followed by a delightful dinner at lovely bouchon, which will include some fresh vegetables, but other amazing and hearty ingredients.

Seven of us tag along. I am joined by a young married Japanese couple from Goleta, three “tourist” sisters from San Diego, Philadelphia, and Chicago, and my friend Wolfgang, a fellow foodie and home gourmet cook.

The market is bustling with skateboarders, musicians, darling toddlers, and busy shoppers, as Chef Murphy pulls his flat metal cart (which we’re invited to pick from!) out of the way and chats about his favorite farmers. He’s been buying from many—like Tom Shepard, Tutti Frutti farms, Avila and Sons Farms, and others—for a decade now.

Chef Murphy leads these informative three-hour slow strolls every Tuesday and Saturday, during which he not only shops for Chef Murphy the amazing meal that follows, but shares recipes, other nuggets of farmer info, and “tastes” which, on our May mosey included sweet cherries, tasty mulberries, a San Marcos Farm honey stick, Lane Farms strawberries, and sticky dates. bouchon’s French onion soup recipe and great cooking tips (“start roots in cool water, above-ground veggies in boiling water”) are revealed along the way.

At the end of our tour, at the corner of State and Ortega (our stomachs growling), the cart laden with new potatoes, a bounty of deliciously fragrant fresh herbs from BD, and much more, Chef Murphy recites the entire menu by heart, takes our threecourse dinner orders, and sends them ahead to bouchon’s kitchen on Victoria Street. Decisions are hard to come by: Nectarine salad with fresh burrata or cauliflower soup (another recipe shared on our stroll by the chef) to start? Venison or bouchon’s

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highly lauded roast duck breast and confit of thigh for an entree?

I settled on foie gras. Wolfgang swooned at the sound of the forest mushroom medley that included his favorite morels. A trio of sea scallops for my main. He selected kurobata pork shank.

When we arrived at the restaurant, a pretty glass of Kessler-Haak sparkling rose was immediately poured and we received our personalized, keepsake “Foodie Stroll Tasting Menu.” “bouchon has always featured a rock-solid approach to hospitality, which we define as a ‘concierage-level’ of service,” owner Mitchell Sjerven said.

“Having a printed menu for each Foodie Stroller is a great way to show we are totally invested in their having a memorable dining experience. Greg does such a fantastic job of touring our guests through the market and then handing them over.”

The pan-seared warm and savory foie gras, accompanied by an insane crunchy sourdough crouton, and braised endive with a veal reduction sauce, was amazing – I could have licked the plate! The mushroom appetizer, with a truffled cheese panino and garlicky pan jus, was gobbled up with gusto and paired with an excellent ’15 J. Wilkes Pinot Noir, Santa Maria.

On to the entrees: The presentation of three beautifully prepared large scallops was a work of art. The panoply and contrast of flavors played on my tongue. My favorite came wrapped in Serrano ham atop potato rosti, with corn pudding and a drizzle of chive oil. It edged out the scallop on fennel vinaigrette with orange and olive tapenade. The vanilla risotto accompanying the third was slightly sweet for my palate.

The falling-off-the-bone pork shank came with FOOD & HOME

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FIRSTS creamy white polenta, braised Brussels sprouts, apples, and bacon-apple Dijon pan sauce. Wolfgang swerved from the suggested wine pairing and general manager/ sommelier Eric Hanson brought two other bottles to try – a Lieu Dit Cab Franc and bouchon’s own label, an excellent cuvee made by Jaffurs, which won out.

“Santa Barbara boasts over 200 wineries and all of our by-theglass offerings are from local Santa Barbara winemakers,” noted Sjerven. “Eric and I really enjoy turning diners on to lesser-known producers or varietals that they haven’t heard of.”

Every dish exceeded our expectations – and then some.

Desserts, molten lava chocolate cake for me, a blackberry-lemon upside-down cake for Wolfgang, finished our meal, but the starters and main course were the real stars, along with the bouchon team, especially hard-working, knowledgeable, easy-going Executive Chef Murphy. His en-

ergy seemed boundless – he even helped serve our dishes and solicited our opinions.

Besides great cuisine and an amazing wine list—with emphasis on Central Coast wines—bouchon focuses on hospitality, and the service is five-star.

It had been some time since I’d dined at bouchon and this delicious and enjoyable evening reminded me that I must keep this lovely restaurant on my radar, especially when company comes to town.

“Farmers Market Foodie Stroll’ with Chef Greg Murphy on Tuesdays & Saturdays, $95/per person plus tax and gratuity. Reservations are required and limited to six participants, to provide an intimate experience and out of courtesy to bouchon’s friends at the Farmers Market. bouchon, 9 W. Victoria St., Santa Barbara Phone: (805) 730-1160 www.bouchonsantabarbara.com

Duck Confit at bouchon

Celebrate with us by the Boats!

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

Call today for more information (805) 564-1200 or email: events@chuckswaterfrontgrill.com 24

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Lunch • Dinner • Private Parties • By The Boats

Live Music from 5:30 Nightly • Happy Hour 3-6:30 M-F

Reservations • (805) 564-1200 • Free Valet Parking • 113 Harbor Way • chuckswaterfrontgrill.com w w w. f o o d – h o m e . c o m

CALIFORNIA

Louie’s is a hidden gem

BISTRO

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

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

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

Banquets

Local Wines by the Glass

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

1404 De La Vina Street (at the Upham Hotel)

26 Decor 21 Service 25 Cost $47

Food

Wine & Beer

Casual Dress

Visa, MC, Amex Accepted

(805) 963-7003 www.louiessb.com

FIRSTS

So Summer!

DREAMY PEACH TART Ingredients: 1 ½ cups graham cracker or vanilla wafer cookies ½ cup smoked almonds ¼ cup plus 2 TBS sugar 5 TBS unsalted butter, melted 8 ounces cream cheese, softened ¼ cup sour cream (or Greek yogurt) 1 egg 2 firm, ripe peaches, peeled and cut into wedges Preparation: 1. Preheat the oven to 350 2. In a food processer, pulse the graham crackers or wafers with almonds and 2 TBS of the sugar until fine.

3. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs into a 9-inch pie pan. Bake 10 minutes for crust to set.

4.

Mix cream cheese, sour cream, egg and two TBS of the sugar and process until smooth. (Same if using Greek yogurt.)

5. Pour mix into the crust and bake for 15 minutes. Let cool and then freeze for 15 minutes.

6. Sprinkle remaining sugar on the peaches and mix gently. Arrange the peaches over the custard.

7.

Optional. Gently heat 1 TBS of apricot jam with a splash of water. Let it cool slightly and brush it on top of the peaches for a glossy finish.

—By Christina Enoch Black Dog :: Food Blog. www. blackdogfoodblog.com 26

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P L A N YO U R N E X T E V E N T W I T H V I VA Viva is the quintessential Santa Barbara gem, located in the heart of downtown in the historic La Arcada Plaza, within walking distance of the majestic Santa Barbara courthouse. Viva offers four uniquely beautiful event spaces that create the perfect atmosphere for your perfect celebration.

Whether you are hosting a small gathering, large party, corporate event or a lavish wedding, Viva has just the space for you. We are one of the largest, non-hotel event spaces in Santa Barbara with the ability to accommodate any size group up to 400 guests. Our on-site coordinators and gourmet chefs look forward to treating you and your guests to an unforgettable event.

1114 State Street • State Street • 805.708.7039 • events@vivasb.com V I VA S B .C O M / P R I VAT E - E V E N T S

INTERIOR DESIGN & REMODELING WINDOW COVERINGS & CABINETRY GIFTS, DECOR & FINE ART SHOWROOM HOURS MON-FRI 10-5, SAT 10-2, OR BY APPOINTMENT

License # 785983

10 E FIGUEROA ST SANTA BARBARA CA 93101 805.450.0599 sbhomedesign.com

THE PERFECT TIME FOR...

the Montecito dream

RYAN STREHLOW , BROKER ASSOCIATE 805.705.8877 · ryan.strehlow@camoves.com CalRE#01044673

SANTABARBARAHOMESNDLIFESTYLE.com

COLDWELL BANKER RESIDENTIAL BROKERAGE

Upscale Montecito Estate 4BD/4.5BA. Designed by local architect Don Nulty. Listed at $4,895,000

Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC.

Danielle Fahrenkrug

Fish Taco Sauce Made with Creamy Avocados

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HOME COOKING

Summer Fare FISH TACO SAUCE MADE WITH CREAMY AVOCADOS Makes: 1½ cups This creamy oil-free dressing compliments almost any seafood dish. Drizzle it over tacos, fish, poultry, pasta and salads for a punch of zesty healthy flavor.

INGREDIENTS 1 avocado 1/2 cup nonfat Greek yogurt 1 cup water 2 cups cilantro with stems 1/2 lime juice 1 large garlic clove 1/2 tsp pink salt 1-2 splashes chipotle sauce (optional INSTRUCTIONS Blend all ingredients in a blender or food processor until smooth. Serve over fish tacos, blackened fish, or salad.

—Recipe by Danielle Fahrenkrug www.delightfulmomfood.com BLACKENED ROCKFISH WITH AVOCADO FISH TACO SAUCE Serves: 4 Tender white fish baked in the best blackened seasoning recipe and dressed in a delicious avocado fish taco sauce. A seafood recipe perfectly paired over roasted vegetables or served in fish tacos.

Southampton by Wood-Mode.

INGREDIENTS 1 tbsp coconut oil, melted 1 lb rockfish (about 2 large fillets) Blackened seasoning: 1 tbsp paprika 1 tsp cayenne pepper 1/2 tsp garlic powder Southampton by Wood-Mode.

1 tsp dried thyme leaves 1 tsp dried oregano leaves 1/2 tsp salt 1/2 tsp ground black pepper

Fo

Showroom locations: 1717 State Street Avocado fish taco sauce: 1717 State Street Santa Barbara, CA 93101 3630 1 avocado 805.682.4003 Santa Y For your home. For your life.

Santa Barbara, CA 93101 1/2 cup nonfat Greek yogurt For our environment. www.thekitchencosb.com 1 cup water 805.682.4003 805.68 Showroom locations: 3630 Sagunto Street www.thekitchencosb.co 1717 State Street (continued)

©2008 Wood-Mode, Inc.

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Santa Barbara, CA 93101

Santa Ynez, CA 93460

31

HOME COOKING Preheat the oven to Broil. In a baking dish drizzle 1 tbsp. of coconut oil and add the rockfish. Pour blackened seasoning on top of the fish and using hands rub it into the fish and around the sides. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork (bake 6 minutes for thin slices, thick slices might need about 10 minutes). If it starts to burn on top cover it in foil.

Drizzle the avocado fish taco sauce on top.

Serve with a side of vegetables and rice.

—Recipe by Danielle Fahrenkrug www.delightfulmomfood.com

Blackened Rockfish with Avocado Fish Taco Sauce

HEALTHY KALE & HAM GREEK YOGURT QUICHE RECIPE (CHEESELESS) Serves: 6 Satisfying and healthy quiche recipe made with finely chopped kale, ham, and protein packed non-fat Greek yogurt baked in a gluten-free pie crust. An 8-ingredient simple dish for a quick healthy breakfast, brunch or dinner.

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INSTRUCTIONS Blend all ingredients of the avocado fish taco sauce in a blender. Set aside in the refrigerator until ready to use.

In a small bowl mix all the ingredients for the blackened seasoning. Set aside.

INSTRUCTIONS Preheat the oven to 375 degrees F. Let the frozen pie crust thaw for 10 minutes on the counter. Poke a few holes in the bottom of the pie crust then bake it for 10 minutes (without the filling).

While the crust is thawing, make the filling.

In a large bowl whisk together the eggs, non-fat Greek yogurt, salt and pepper until it is smooth and creamy. When the pie crust is finished baking layer the bottom evenly with chopped kale, ham and 1/4 cup chopped green onion. Pour the egg mixture on top.

Place the quiche on a baking sheet to bake (setting it on a baking sheet helps to prevent any over-spilling into the bottom of the oven).

Bake uncovered for 40 minutes. If it starts to brown after 30 minutes, cover the quiche with foil. Garnish with extra onion slices and serve warm.

—Recipe by Danielle Fahrenkrug www.delightfulmomfood.com

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Danielle Fahrenkrug

INGREDIENTS 1 frozen gluten-free pie crust 7 eggs 1 cup nonfat Greek yogurt 1 cup kale (leaves only with stems removed, packed and finely chopped) 1/4 cup green onion, chopped (plus more for garnish) 3/4 cup ham, diced pinch of salt 1/8 teaspoon white pepper

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HOME COOKING 1/2 inch piece dried chili de arbol 2 cups vegetable stock Kosher salt 1 lb. yams, unpeeled, cut into 1/2-inch chunks 2 fresh poblano chilies, seeded and sliced into 1/4-inchthick rings 6 scallions, halved 8 oz sour cream 1/8 cup fresh lime juice 12 (4-inch) corn tortillas

Healthy Kale & Ham Greek Yogurt Quiche Recipe (Cheeseless)

PROCEDURE In a medium pot heat 2 tbsp. oil over medium-high heat. Saute onion, garlic and chili de arbol for 2-3 minutes. Add beans and vegetable stock then add salt to taste. Bring to a boil, then reduce to a gentle simmer until liquid is reduced by half. Coarsely mash the beans then cover and set aside.

While the beans simmer, heat 2 tbsp. oil in a medium sauté pan on medium-high heat and add yams. Sauté for 3-5 minutes. Add poblano chilies and scallion, sautéing for an additional 3-5 minutes or until tender and charred.

In medium bowl combine sour cream, lime, and salt to taste. Set aside.

In a heavy medium skillet heat 3/4 cup oil on medium-high heat until it shimmers. Fry tortillas, 2 at a time, until golden brown, 30 to 45 seconds on each side.

Drain briefly on a paper towel, then transfer to a platter.

Spread tortillas with a heaping tablespoon of warm beans then top with a heaping tablespoon of potatoes and pepper mixture. Drizzle with crema and top with your favorite hot sauce.

—Recipe by Ashley Hardin GUACAMOLE WITH JICAMA AND JALAPEÑO SERVED WITH CHARRED FLOUR TORTILLAS 6 servings Classic guacamole dressed with crunchy jicama and fresh jalepeño.

Serve with charred flour tortillas.

MINI BLACK BEAN TOSTADAS WITH YAMS AND POBLANO CHILIES 6 servings Vegetarian tostadas made in a snap.

Black beans take on a rich meaty flavor, accompanied by healthy yams and zesty poblano chilies.

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INGREDIENTS 4 tbsp vegetable oil, divided, plus 3/4 cup for frying 2 15.5-ounce cans organic black beans, drained and rinsed 1/4 medium onion, chopped 2 garlic cloves, finely grated

Preheat broiler on high. In a medium bowl combine avocado, lime, jalapeño, salt and garlic powder. Smash avocado mixture with a masher or fork until coarsely mashed. Fold in jicama and top with sliced radish.

Place 6 tortillas on a large cookie sheet, broil until slightly charred, 45 seconds to 1 minute, flip and repeat. Repeat process again with 6 remaining tortillas. w w w. f o o d – h o m e . c o m

Danielle Fahrenkrug

INGREDIENTS 4 ripe avocados, halved, seeded and peeled 1 lime, juiced 1 jalapeño pepper, thinly sliced (seeded if you prefer less heat) Kosher salt 1/2 teaspoon garlic powder 1/2 cup jicama, peeled and cut into 1/4-inch chunks 3/4 cup thinly sliced radish 12 flour tortillas

GET YOUR

BRUNCH

Hoffmann Brat Haus

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***

Gourmet Sausage & Age old Craft Beer Hoffmann Brat Haus is a locally owned family business. Our vision was inspired by the European tradition of families and friends coming together to share meals and stories. Our goal is to create a restaurant that feels like home while providing a unique and memorable experience.

Try Gourmet Sausages and some of the Worlds best beer selections. Beer Bar, Sports Bar, Patio Seating, Gluten Free, Vegetarian and Vegan Options, Dog Friendly, WIFI, fire pits available.

Happy Hour 2-6 Sunday - Friday. Live Music Thursday and Sunday. Open Daily.

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

801 State St, 805-962-3131

IrIsh

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

in the heart of downtown

COME RAISE A GLASS. WE’LL RAISE THE BAR.

IRISH COMFORT

Comfort

Quality Fare Craft Brews

in the heart Patio ~ Fireplace Over 60 single malt of downtown Scotch and Whiskey Quality Fare Craft Beers Patio ~ Fireplace Over 100 single malt Scotch and Whiskey Family friendly Room available for private parties

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

CELEBRATE YOUR SPECIAL OCCASION WITH US — IN UNFORGETTABLE STYLE. FROM A BIRTHDAY LUNCH WITH FRIENDS TO A ROMANTIC DINNER FOR TWO, WE WILL CREATE A MEMORABLE EVENT. LINGER IN OUR GARDENS OR ON OUR TERRACE, AND LET US SPOIL YOU WITH SUPERB CUISINE AND WINES.

800 ALVARADO PLACE, SANTA BARBARA, CA 93103 | 805 845 5800

FOOD & HOME

w w w. f o o d – h o m e . c o m EE Food & Home Raise a Glass quarterpage ad 0617.indd 1

35 6/5/17 3:53 PM

HOME COOKING

Ashley Hardin

Mini Black Bean Tostadas with Yams and Poblano Chilies, Guacamole with Jicama and Jalapeño Served with Charred Flour Tortillas, and Guacamole with Jicama and Jalapeño Served with Charred Flour Tortillas

Keep the tortillas warm by tucking into a cloth towel. Serve guacamole on charred tortillas.

—Recipe by Ashley Hardin WILD HALIBUT AGUACHILE WITH CUCUMBER AND FRESNO CHILI SERVED WITH SALTINE CRACKERS 6 servings Seasonal white fish smothered in tart aguachile, topped with refreshing cucumber and spicy Fresno chili. Serve with saltine crackers.

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INGREDIENTS 1 large green tomato, quartered 3 limes, juiced 1/2 cup water 1 Serrano chili, seeded, roughly chopped 1/2 bunch cilantro 1 hothouse English cucumber, divided Kosher salt 2/3 lb wild halibut or any (seasonal, nonfarmed) fish you prefer 1 small white onion, thinly sliced 2 Fresno chilies, thinly sliced 2 sleeves saltine crackers for serving Maldon sea salt

PROCEDURE Process green tomato, lime juice, water, Serrano chili, cilantro, 2/3 of the cucumber in a blender until smooth. Strain aguachile through a fine-mesh strainer and add salt to taste.

Discard the pulp. Thinly slice remaining 1/3 of the cucumber, set aside. Slice the halibut across the grain and arrange on a chilled platter.

Spoon aguachile sauce over the halibut then top with cucumber, white onion and Fresno chilies. Sprinkle with sea salt and serve with saltine crackers.

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Corazon

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Photo by Kim Reierson

O N T H E COV E R

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O N T H E COV E R

A T C O IN PRAISE OF THE

SB’S UBIQUITOUS CULINARY PLEASURE

By Jeff Miller

I

n England around 1762, the Fourth Earl of Sandwich (aka John Montegu) famously called for some roast beef between two slices of bread, so he could keep gambling whilst dining, and the “sandwich” was born.

Was that the first easy-delivery meat-within-wrapper system ever devised? Not even close. The taco predates it by at least a century and a half.

And now it’s impossible to imagine a taco-less world, especially in Santa Barbara, which might offer more tacos per capita than anywhere on Earth.

No one knows exactly where or when the first taco was made. In fact, the origins of the word itself are unclear. Early dictionaries mention things

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like plugs, billiard cues, and little sticks of dynamite, none of which (except for the last one) bear any relation to delicious savories folded within a crispy tortilla.

And frankly, nobody cares about the word or the history. It’s the deliciousness that matters, and Santa Barbara takes that deliciousness seriously. So much so that the simple taco has exploded into dozens of variations here, limited only by the chefs’ imaginations, which appear to be limitless.

Take, for instance, the cauliflower taco at Corazon Cocina. That’s right – cauliflower, plus radishes, avocados, roasted almonds, and tomatillo salsa, rolled up into something unexpectedly delectable.

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Joshua Curry

O N T H E COV E R

Shoreline Café

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Can you put, say, the succulent meat of a waterfowl cooked in its own fat into one? That would be the fivespice confit duck taco, with amped-up cucumbers and more, at Goa Taco.

Okay, let’s try even more different, like maybe fermented soy? That’s your tempeh taco at the Natural Café, which involves melted cheese and a tomato sauce.

We could go on, through variations including steak and ahi poke and grilled shrimp, etc. and etc., but you get the idea. The selection is hugely varied and just about ubiquitous.

And not just here. Tacos are taking over worldwide.

There are books about them, including the aggressive “Taco USA: How Mexican Food Conquered America,”

by Gustavo Arellano. (Think “conquered” is too strong a word? Think again. Some people who keep track of such things say salsa is now the No. 1 U.S. condiment, surpassing even red-blooded American ketchup.)

There are stories about the taco tsunami in prestigious publications, including Smithsonian and the New York Times. And of course there’s a National Taco Day. (It’s Oct. 4. Still time to prepare!)

So the little U-shaped delight has come a long way since it was introduced to norteamericano taste buds mostly by Taco Bell. Yes, that restaurant chain, which was launched by Glen Bell in Downey, CA, in 1962, franchised in 1964, and sold to PepsiCo in 1978, gets a lot of the credit for the taco’s huge global upsurge. How huge? You can now get a Cheesy Gordita Crunch in Cyprus, a Chalupa Supreme in India, and a Fiery Doritos Locos Supreme in South Korea. The company’s 7,000 restaurants now serve more than 2 billion customers a year. That’s a heap of tacos all over the place.

But, of course, for a killer taco there’s no reason to leave home. Opal Restaurant & Bar hopped on the taco train around Christmas and “it was an instant hit,” said Richard Yates, co-owner with Tina Takaya. Why so popular? In addition to delicious it’s versatile. Although it’s listed on the appetizer menu, it “bridges the gap between appetizer and dinner,” Yates said.

Opal’s version is a salmon taco with pico de gallo, housemade salsa and a little chipotle aioli. “So it’s got some spice counterbalanced by the richness of the salmon,” Yates said. “It’s a nice dish with a lot of flavors.”

Too nice, maybe. Kind of a double-edged sword, he said, referring to one regular who used to try everything on the menu but is now hooked on the tacos. “We made something a little too good,” he said.

“I wonder how many are sold in Santa Barbara every day,” mused Dave Vignoe. “You can buy them in at least 100 different places around town.”

Turns out Vignoe is a good one to ask about numbers, since he’s the bookkeeper at Chuck’s Waterfront Grill on the harbor. “It’s definitely one of our most popular items.

I can tell you exactly how many we sold last month.” The answer: 500 salmon tacos, 480 Baja fish tacos, and 460 other fish variety tacos. That’s 1,440 tacos. Multiply that by 100 different establishments and you’ve got a taco typhoon.

BTW, does Vignoe like tacos? “Sure. Who doesn’t?”

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Photo by Kim Reierson

Kanaloa Seafood

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O N T H E COV E R Corazon Cocina: Cauliflower taco The cauliflower taco at Corazon Cocina is the most luxurious taco in town, never mind that it’s vegetarian. Bite into golden tempura nuggets of soft cauliflower and lux avocado, thin slices of brilliantly pink, tart radish, rich roasted almonds, and the occasional wicked hot dollop of tomatillo salsa, all held in a homemade corn tortilla. www.corazoncocinasb.com Mesa Verde: Vegan street taco Sit down and dig in to this meaty jackfruit taco with tart blueberry salsa, purple radishes, and sweet red onion, turnips fermented in turmeric, cacao-tinged black beans, and thick corn tortillas crispy at the edges. On top, a sprinkle of purple flowers and chives. The last thing you’ll be thinking about this beauty is the fact that it’s vegan. www.mesaverderestaurant.com

Joshua Curry

La Super-Rica Taqueria: Tacos de hongos The tortillas are fresh off the griddle at this legendary taco stand. Order the mushroom tacos and dig into a mound of deeply rich mahogany mushrooms with cream sauce and caramelized onions. The rich sweetness is cut with salsa fresca. You will not leave hungry!

Jane

Mony’s Mexican Food: Tacos de rajas Try the tacos de rajas at Mony’s, filled with strips of smoky sautéed pasilla chilies, soft onions, cheese that has been grilled with crispy edges and an oozy middle. Add the avocado salsa or go wild and try the pistachio salsa. www.monyssb.com East Beach Tacos: Ahi poke taco The home run at East Beach, nestled next to the batting cages, is the ahi poke tacos. A crisp wonton taco shell holds a mother lode of impeccably fresh ahi poke, seasoned with sesame oil, a nose-tingling hit of wasabi mayo, pickled red onions, and the sweet crunch of cabbage. Order the triple play; three will go down easy! www.eastbeachtacos.com Los Agaves Restaurant: Tacos del mar Los Agaves’s tacos del mar offer a bounty of grilled shrimp nestled in creamy chipotle aioli on homemade tortillas, lightly shredded cabbage, and little gems of mango dotted on top. For this, you want the smoky bass note of their roasted tomato salsa. Delicious! www.los-agaves.com Shoreline Cafe: Baja style fish tacos The taco with the best view in town! Mild cod fried in crispy batter, substantial strips of cabbage, tangy tomato, and little hints of cilantro and red onion, topped with aioli.

Sink your toes in the sand, watch the waves, and enjoy beachfront tacos! www.shorelinebeachcafe.com

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Natural Cafe: Tempeh tacos For a healthy vibe and a change of pace, try the tempeh tacos at the Natural. Dip into melted cheese; a light, fragrant tomato sauce; nutty tempeh (fermented soy); and… yes, sprouts! Comes with blue corn chips and mild salsa. www.thenaturalcafe.com w w w. f o o d – h o m e . c o m

Danielle Fahrenkrug

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Benchmark Eatery

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O N T H E COV E R Goa Taco: Duck taco Fusion tacos at their best. Try the five-spice confit duck, rich and succulent, with cucumbers pickled in hot mustard. A little radish and sesame for flavor, in a light, flaky paratha taco shell. Add a side order of fried garbanzo beans coated with garam masala. www.goataco.com Kanaloa Seafood: Korean salmon taco Stop by for lunch and treat yourself to Kanaloa’s most requested taco: superbly fresh salmon garnished with puckery pickles, a light cilantro slaw, funky-in-the-best-way kimchi aioli, and a spicy vegetable sambal relish. We also really like the spicy octopus. Delicious!! www.kanaloaseafood.com Paradise Café: Steak tacos The secret to the amazing flavors of all the Paradise tacos is that the meat is grilled over Santa Maria live oak giving them a smoky goodness found nowhere else. The steakhouse taco meal features three crispy grilled corn tortillas with melted Jack cheese and chilies served with a Caesar salad and avocado salsa. You might also check out the swordfish and shrimp versions. www.paradisecafe.com Viva Modern Mexican: Chef ’s carne tacos A trio of the chef ’s best: Chicken, split-roasted pork, and braised short rib. Comes with tres chilies and pineapple salsas, shaved cabbage, and choice of corn or flour tortilla. www.vivasb.com Opal Restaurant & Bar: Salmon taco with pico de gallo, house made salsa and a splash of chipotle aioli. www.opalrestaurantandbar.com Blue Water Grill: Fish tacos Offered only at lunch, the fish tacos have a taste as fresh as the sea itself. Choice of blackened mahi mahi, shrimp, or crispy fried cod, with flour or corn tortillas, avocado, shredded cabbage, tomato, tomatillo salsa, and cotija cheese. www.bluewatergrill.com Santa Barbara Shellfish Co.: Lobster tacos Perch yourself at the end of Stearns Wharf overlooking the ocean and order the seasonal fresh lobster tacos sautéed with tomatoes, shallots, garlic, and basil. Warm corn tortillas, Spanish rice, creamy salsa, and avocado finish off this decadent dish. www.shellfishco.com

Ashley Hardin

Carlitos Café Y Cantina: Rock shrimp tacos Across from the historic Arlington Theater you’ll find these rock shrimp with chunky papaya salsa, sour cream, and handmade corn tortillas. www.carlitos.com

Endless Summer bar~café

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Endless Summer Café: Los Cabos tacos Enjoy a bird’s eye view of the marina as you dine on the legendary Los Cabos tacos. Fresh fish from the neighboring seafood market is wrapped up in two corn tortillas, topped with a tangy jalapeño sauce, with homemade refried beans and Spanish rice on the side. www.chuckswaterfrontgrill.com

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Danielle Fahrenkrug Joshua Curry

Viva Modern Mexican

Casa Blanca

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Danielle Fahrenkrug

East Beach Tacos

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Carlito’s

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Shelly Vinson

Photo by Kim Reierson

Opal

O N T H E COV E R On The Alley: Spicy chipotle pork taco Features roasted pork, queso fresco, pickled onions, cilantro, and mango salsa. At just $4.50 it’s one of the better values on the waterfront. www.onthealley.com Benchmark Eatery: Carnitas tacos A medley of very tasty braised pork, pickled onion, pico de gallo, queso fresco, and cilantro on corn tortillas. The downtown eatery also features a braised tri-tip and vegetarian taco. www.benchmarkeatery.com

Santa Barbara FisHouse: Fish Tacos Santa Barbara FisHouse gives you the option to upgrade your taco from fresh fish (usually halibut, sometimes mahimahi, always sustainable) to shrimp ($1 more) or lobster ($2 more). Your filling of choice is sautéed (or grilled upon request) with pico de gallo and garlic on top of two eight-inch corn tortillas, with crunchy cabbage and the restaurant’s special secret taco sauce. Available at lunch or happy hour only. Lunch portion includes avocado and spicy black beans. www.fishousesb.com

Ashley Hardin

Los Arroyos: Fish tacos Since opening his first store on Anapamu in 1999, Tony Arroyo has made is mark by serving simple, handmade food from the freshest local ingredients. The fish tacos are just that: two handmade corn tortillas topped with fresh cabbage, grilled local halibut, and Tony’s secret pepper sauce. www.losarroyos.net

SB Shellfish Co.

Longboard’s Grill: Lobster tacos Fresh Maine lobster tacos served with soft flour tortillas, rice, beans, fresh guacamole, and salsa. Great flavors paired with the best view in the harbor. www.longboardsgrill.com Taco Tuyo: Taco cuete Featuring fresh corn tortillas, sweet potato braised in pibil sauce, salsa verde, and pickled red onion. If you want the best plant-based Mexican food in town, give this a try. www. tacotuyo.com Alcazar: Shrimp taco Shrimp, lemon garlic parsley butter, heirloom tomato, watermelon reddish & radish medley, cabbage, habanero cream, cilantro, roasted tomatillo salsa. www.alcazartapasbar.com Lilly’s Taqueria: Beef cheek tacos This casual walk-up counter serves an award-winning beef cheek taco steamed to perfection. Dress it up to suit your taste with a large fresh salsa and toppings bar. Their website boasts it’s “as authentic as a taco gets.” And they might be right. www.lillystacos.com

Casa Blanca. Filet mignon tacos.

Offered at dinner, this dish features a rich avocado salsa, blue corn tortillas, julienned radish, and cilantro and Monterey Jack cheese. www.casablancasb.com w w w. f o o d – h o m e . c o m

Photo by Angela Borda

Jane: Special lunch break tacos Every day for lunch, downtown Jane features specials for $12. On Tuesdays it’s fresh Baja-style fish tacos and on Friday it’s the pulled pork. Both versions are served with avocado and salsa and organic green salad. www.janesb.com

Los Agaves

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Photo by Kim Reierson

Paradise Café

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Joshua Curry

O N T H E COV E R

Longboard’s

Mesa Verde

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COLDWELL BANKER

Ocean View Montecito Estate | $5,695,000

Montecito Contemporary Estate | $4,999,000

Elegant & Private Montecito Home | $4,999,000

Edna Sizlo | 80.455.4567

Susan Conger & Barbara Koutnik | 805.565.8838

Teresa McWilliams | 805.895.7038

CalRE # 01092661

CalRE #00545024 & CalRE #00809916

CalRE #00285016

Stunning Contemporary Neoclassical | $3,498,000

Quiet Location Near Montecito | $1,965,000

Sophisticated Single Level Home | $1,495,000

Scott McCosker | 805.687.2436

Barbara Koutnik | 805.565.8811

Beautiful park-like grounds w/ lush gardens.

Susan Conger | 805.565.8838

CalRE #00494253

CalRE #00809916

CalRE #01931978

Charming Downtown Victorian | $1,199,000

El Escorial Villas at East Beach | $630,000-$1,700,000

El Encanto Heights ~ Goleta North | $775,000

CalRE #01145050

CalRE #01462467 & CalRE #00836401

CalRE #00601172

Approx. 5 acre estate close to shopping & a hour drive to LA.

Architecturally Designed Ultra Private Garden Paradise.

One-of-a-kind home located near downtown & the SB Bowl.

Jennifer Plana | 805.895.2112

1+/- acre, 3BD/3.5BA property w/ panoramic mountain views.

Wonderful single level home on a quiet cul-de-sac.

Live in the prestigious El Escorial Villas. 2BD & 1BD Available.

Bob Oliver & Karin Holloway | 805.895.6967

4BD/5.5BA ~ Mountain views, verdant gardens, & indoor/outdoor living.

Comfy 4BD/2BA home. Close to the Market Place for all shopping.

Gloria Carmichael | 805.896.6567

COLDWELLBANKERHOMES.COM Montecito 805.969.4755 | 1290 Coast Village Road, Montecito, CA 93108 | Montecito Upper Village 805.969.0900 | 1498 East Valley Road, Montecito, CA 93108 Santa Barbara Residential & Commercial Divisions 805.682.2477 | 3938 State Street, Santa Barbara, CA 93105 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 Residential Brokerage are independent contractor agents and are not employees of the Company. Š2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell CalBRE# 00616212 Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC.

HOME STYLE

Classic Shade

S

leek and stylish, Paseo is the popular choice for restaurants, hotels and private homes. Providing superior shade protection for those sunny Southern California days, the 100% awning weight solution dyed acrylic canopy can be fashioned in hundreds of eye-catching colors and striped patterns. Available in hexagon and square shaped canopies to meet most shading needs.

Made entirely in Oxnard by Santa Barbara Umbrella Company and for a first hand look you can visit their factory and showroom Monday- Friday, 9 am-4 pm. 201 N. Rice Avenue Suite #K, Oxnard, CA. 800-919-9464.

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HOME STYLE

Casual elegance

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he Summerland Couch embraces California Chic.

Its modern leg is a whimsical addition that combines beautifully with a casual flow of linen. Its minimalist straight-line design is a fresh and youthful spin on traditional comfort.

Designed by Michael Kourosh and manufactured in California by the Santa Barbara Design Center, the new slip covered couch collection embraces the casual elegance of SB’s Mediterranean aesthetic. Slip covered in their exclusive line of washable and durable linens that can be effortlessly removed and cleaned.

Available at MK Home Furnishings, 410 Olive St. 805962-8555 www.mkfurnishings.com

Touch it on or off

I

f you’re looking for a faucet upgrade a good option is the new line of Touch2O technology faucets from Delta. Simply touching anywhere on the faucet starts the flow of water and the color-coded sensor alerts you to the water’s temperature.

Available at Economy Supply Co. 632 Haley St. 805-965-4319

Jan Barboglio Azul Hand blown glass gourd bowl with etching on iron stand. $195 Available at Coast 2 Coast Collection www.C2Ccollection.com

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

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HOME STYLE

Egg crazy

Y

ou’ve probably seen it at a friend’s backyard gathering or on TV and you’ve been wondering for months if you should switch out your current BBQ box, the one that is rusting on the porch with an empty propane tank, and join the Green Egg craze. The insulating ceramics and airflow design of the Big Green Egg allow you to precisely control the temperature, even at low heat.

A controllable 200 to 350 degrees Fahrenheit gives you succulent results with turkey, ham, lamb, chicken, ribs or any of your favorite cuts, infusing them with the aromatic wood smoke flavor. By using the indirect heating method you can bake bread, pizza, casseroles, cobblers and pies as well as most conventional indoor ovens. If you want to sear some steaks or chops on high, the Egg can get temps up to 750 degrees or go low and slow for 16 hours if you want to go Texas-style. What ever you’re cooking it all comes out with a smoked finish flavor that just blows away any of the propane fuelled BBQs. Tons of accessories, including cookbooks are also available.

For an up close look at the Egg and its seven different sizes, drop by Warehouse Discount Center showroom at 3920 State Street. 805-898-9883

To the highest bidder…

L

eslie Westbrook is offering free consultations to those interested in selling their fine art, antiques, automobiles, coins, jewelry, or other fine collectibles to the highest bidders through major international auction houses. Westbrook has developed relationships with experts in areas ranging from rare Chinese artifacts and blue-chip contemporary art to mid-century furnishings, estate jewels, and more.

She assists clients in selecting the best place to divest of a single piece or an entire estate at West Coast, New York, London, and Hong Kong auction houses. For a complimentary consultation, call or email the fine art & antiques broker at LeslieAWestbrook@gmail.com (805) 220-6773.

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Contemporary dining table and chairs from showroom of SB Home Design. 10 East Figueroa St. www.sbhomedesign.com w w w. f o o d – h o m e . c o m

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Photo by Jim Bartsch

BU I L D E R N OT E S

Rockne Exterior Landscape: Trellises, building overhangs and awnings are simple yet effective strategies for keeping a building cool by keeping direct sunlight from striking windows.

Finding Comfort in a Warming World

By Dennis Allen

T

he temperature range of Santa Barbara’s moderate climate has been creeping upward during the last 30 years. To counter our increasing hot weather, we reflex to mechanical air conditioning. Air conditioning, however, is expensive and uses a lot of electricity, which is mostly generated from fossil fuels, further contributing to the rising temperature trend.

These realities suggest first considering natural strategies when seeking ways to cool a building. Natural techniques save money, energy and have proven effective over hundreds, and in some cases, thousands of years.

Breezes help moisture evaporate from one’s skin—one of the body’s main methods for cooling down. In fact, many natural cooling techniques boil down to one basic principle: keep air moving. Funneling our afternoon ocean breezes through our buildings (predominately from the Southwest) is ideal for cooling. It is possible to optimize the channeling of these breezes by carefully choosing the type and location of windows and doors. Casement windows offer maximum ventilation area for a given glass area,

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while also providing ways to catch and direct airflow.

Openings through opposite exterior walls, called cross ventilation, create maximum air currents. A combination of small low inlets and larger outlets achieves the best and fastest indoor air movement. A size ratio of 1:3 between inlets and outlets increases the speed of air movement by 2 ½ times (the Bernoulli principle).

The effectiveness of ventilation can be further enhanced by pre-cooling the air before it enters the home. Trees can both shade windows and cool the afternoon air currents. Deciduous trees are best, because they shed their leaves in winter to allow the sun and its warmth in. Almost any vegetation between a building and the approaching breezes will cool the air as the plants release water vapor through transpiration.

Moisture evaporating from a pond, fountain or supplied by a mister also remove heat from air.

Trellises, building overhangs and awnings are simple yet effective strategies for keeping a building cool by keeping direct sunlight

from striking windows. They are more effective at limiting solar gain than interior blinds or curtains. Awnings and shade screens are lightweight, durable, inexpensive. When motorized they are most effective and offer optimum sun control. Well-designed sun control and shading devices can dramatically reduce a building’s peak heat gain, while also improving visual comfort by controlling glare and reducing contrast ratios.

Other considerations, which may or may not be cost effective for existing homes, are adding more insulation, making exteriors light-colored, especially roofs (called cool roofs) to reflect most of the heat away, and changing the glass on south facing windows to high-performance glazing. Sometimes just the glass panels can be swapped out for minor cost.

A final, low-cost cooling option is to install Casablanca ceiling fans in the main rooms of a house. These don’t lower temperatures, but they move air, thus making us feel cooler. My advice is to explore these options before automatically turning to air conditioning. w w w. f o o d – h o m e . c o m

Gardens Are for Living

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The Cearnal Collective Q & A with founding partner Brian Cearnal, AIA, LEED AP

By Leslie A. Westbrook

One of the projects from the diverse portfolio of the Cernal Collective: Santa Barbara Public Market and Alma Del Pueblo in the heart of downtown Santa Barbara, with the historic Arlington Theatre tower behind.

Photo by Patrick W. Price.

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ARCHITECT PROFILE

B

rian Cearnal has been an important and engaged fixture on Santa Barbara’s architectural scene since he began his award-winning firm in 1983. He is a former member and chair of Santa Barbara’s Architectural Board of Review and is a past president of the American Institute of Architects, Santa Barbara Chapter. He and his wife of 35 years, Judi, have three grown kids and are expecting their first grandchild in May. They are building a small retreat along the Mohawk River in Oregon, with the goal of creating a family compound that will be passed on to future generations.

The Cearnal Collective has created some of Santa Barbara’s iconic buildings, including downtown’s Canary Hotel and Alma del Pueblo/Public Market. Their residential projects range from traditional tile-roof Santa Barbara style to steel and glass contemporary homes.

Cearnal has been called the “heart and soul” of the 14-member firm. Here we explore the reason why.

Q: As a founding member of the Santa Barbara South Coast Economic Community Project and past president of the Chamber of Commerce, you have played a continuing role in the community as an advocate for regional planning and the balance between economic vitality and quality of life. Can you share some thoughts on ways to revive downtown Santa Barbara?

A: Our office has been downtown on State Street for almost 30 years, so I’ve witnessed a lot of change. But our downtown is experiencing a retail decline unlike any before, due to worldwide economic forces. We simply cannot stand by hoping to fill storefronts.

I helped organize the AIASB State Street Design Charrette in October called “Making State Street Work”. It was an amazing all day workshop involving over 50 local architects and related professionals who ‘ideated’ on solutions. We determined that putting new housing in our downtown core, along State Street, was essential to ensure 24-hour life and a demand for services that would reinforce the vitality of downtown. This housing should be small, workforce units for people who work downtown. We also need to continue to enhance the experience of downtown through art and entertainment and the creation of “disw w w. f o o d – h o m e . c o m

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Residential design, front and back. Nestled on the cliff above Hendry’s Beach, this Normandy inspired home opens graciously to the Pacific Ocean. Photo by Jim Bartch.

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ARCHITECT PROFILE tricts” that each reflect their special character (e.g. the Theatre District, the Funk Zone District, the Historic District, etc.)

Q: What is your basic design philosophy?

A: Every project is unique. The joy in what I do comes from taking each problem with its unique parameters (i.e. client, site, program, and budget) and solving it. Ultimately, my goal is always to create architecture that is timeless, regardless of whether a traditional Spanish or a contemporary building.

Q: Who are your architectural (or other) heroes or mentors?

A: Growing up, it was Frank Lloyd Wright, Mies Van der Rohe (“God is in the detail”), Alvar Aalto, Le Corbusier, Louis Kahn, and Kenzo Tange. My mentors include my father, who was an attorney but would have really preferred to be an architect; John Pitman, who was a dear and gracious man; and Bill Mahan, who continues to inspire me.

Q: What are some of your favorite buildings around the world as well as in our town?

A: There are so many remarkable buildings in the world. I love the Chrysler Building in New York, the Sydney Opera House, the Duomo in Florence, the Eiffel Tower, and the Ronchamp Chapel. In our town, our courthouse is truly extraordinary. And I love Jeff Shelton’s work!

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Q: What inspires you? How and where do you find inspiration?

A: My inspiration comes from many places: my partners Christine Pierron and Jeff Horhbuckle, my wife and kids, my co-workers, my dog, and nature. Most often, it’s the problem that needs solving that gets me going— and those around me keep me going!

Certainly, my experiences in nature continually inspire me.

Q: Architects have the opportunity to make a mark on the landscape that outlives them. Do you have a favorite project that exemplifies everything you admire in a structure? And if so, why?

A: I am so lucky to do what I do: to create buildings and places that will outlive me. There are many projects that mean so much to me, but I have to say that our recently completed Cancer Center has been the most meaningful. I started working on it back in 2007 and in the process was diagnosed with bladder cancer. So I was designer and patient as it was being conceived. It’s an honest structure that was all about creating a comfortable place where people could be healed. And it’s not redtile Spanish!

Q: Can you talk about the importance of balance, color, and building materials when designing a residential project?

A: Residential design is such an intimate

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ARCHITECT PROFILE and personal experience. The house must respond to the site (solar orientation, views, vegetation, topography, etc.) and to the people who will occupy it. Building materials are a function of its style. Color is always critical. Balance comes in the composition and the flow of space. If balance is missing, then it cannot be successful.

Q: Can you share any thoughts about the rebuilding of Montecito after the terrible Thomas Fire and deadly and destructive debris flows?

A: The force of the destruction is unfathomable and it will take time for the Montecito community to grapple with, and plan for, the rebuilding process.

I am actively involved in the AIASB Community Recovery Team, which is working with the county and affected residents to ensure a healthy, resilient, and sustainable rebuilding effort. There are a lot of really incredible people committed to getting this right—and it’s important work to do.

The Honor Bar at the corner of Coast Village Road in Montecito anchors the mixed-use development.

Photo by Patrick W. Price.

The Cearnal Collective team.

Photo by Susan Schiferl.

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Q: How do you balance the busy demands of your office, dealing with clients, getting projects through the planning and development office, dealing with contractor/builders/ tradespeople, and having a life?

A: I don’t! (ha!). I admit that it’s really hard, but as a client of mine says, “If it were easy, everybody would do it.” In my 40-plus years of practicing architecture, it’s become so much more difficult: the discretionary review process, the building codes, the complexity of buildings, and the challenges of budget.

Sometimes I’m amazed that anything gets built. I find balance by taking a break in the middle of every workday for a sauna and a swim, which is my mediation time. I also find humor an essential ingredient for not taking any of it too seriously. Mostly I laugh at myself.

I could not have done all that I have done over the past 40-plus years of practicing architecture without having a strong and passionate team with me every step of the way. I’m very fortunate to have my partners Christine Pierron & Jeff Hornbuckle who are both extremely talented and thoughtful architects. We also have a growing Interior Design department, led by Natalie Greenside, whose energy & enthusiasm is contagious. Together we have the firm on a new trajectory long into the future, which I am very excited for and which keeps me inspired! w w w. f o o d – h o m e . c o m

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Winery - Tasting Room - Wine Bar

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PROFILE

In Full Bloom Carpinteria’s Westerlay Orchids Gives Back

By Leslie A. Westbrook

T

hat wonderful old Steven Sondheim song “Everything’s Coming Up Roses,” from the Broadway musical “Gypsy,” pretty much told the story when Joop “Joe” and Lucy Overgaag, one of many Dutch flower-growing families in Carpinteria Valley, founded Westerlay Roses in 1978. But when inexpensive South American-grown roses flooded the market, the family had to rethink their business and reinvent their product. In 2003, they switched to a different flower and put their son, Toine, in charge.

These days, everything’s coming up orchids – over 2.8 million

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a year in 21 acres of greenhouses looked after by 120 employees – at Westerlay Orchids.

This blooming business has been owned and run since 2010 by Toine and his wife Kandie Overgaag, the latter providing special help in the “giving department.”

Carpinteria is a generous, giving town and the couple often appears in the town’s local paper, The Coastal View, for that very reason: giving to one organization or another in the seaside community. (continued) FOOD & HOME

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PROFILE Good Neighbors Giving back The Overgaag family has a long history of giving back to the town and beyond.

Toine (pronounced like toine in Antoine), who attended Cate School, wanted to donate to local public schools, where a relatively small amount can go a long way. Kandie Overgaag worked for the school district as a student counselor and has continued to be personally invested in the cause of supporting local youth, which is no surprise considering the Overgaags have three young children: a five-year-old

daughter and twin sons aged four.

“We’ve had great success with our business over the past five years,” said Toine. “A dollar donated to local elementary schools, Aliso and Canalino, goes a whole lot further that it might elsewhere.”

One $14,000 donation funded 12 art, music, and science classes per student (many with two working parents) that they would not have been exposed to otherwise.

The business ships 40,000 - 50,000 plants per week except for the very busy Mother’s Day season, when some 300,000 plants leave the greenhouses over a two-week period. Visitors can buy directly in the lovely showroom, but the bulk of their business is to grocery stores.

Westerlay Orchids can be found at Trader Joe’s, Vons, Safeway, Ralph’s, and Whole Foods Santa Barbara.

Local Schools Supporting public education and youth organizations in the community are long-held values of the family business and near and dear to the Overgaags’ hearts.

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This past spring, Westerlay donated 100 percent of its proceeds from showroom sales ($15,972) during one week in April to Carpinteria Education Foundation, the nonprofit fundraising partner of the Carpinteria School District. The funds donated to Aliso Elementary School are used to fund STEAM (Science, Technology, Engineering, Art, and Math) programs.

The Annual Carpinteria Greenhouse and

Nursery Tours that take place in spring are as much about education and giving back as showing off the beautiful orchids grown in state-of-the-art greenhouses. Proceeds from all retail sales collected throughout that week at the showroom also benefit the two local elementary schools.

We just hope to inspire others to think about giving back to whatever they may be passionate about. Giving feels good.”

— Toine Overgaag

Although their philanthropic emphasis is in Carpinteria (especially in education and the aforementioned Carpinteria Education Foundation and Carpinteria Unified School District) as well as the United Boys and Girls Club of Carpinteria and Girls Inc. of Carpinteria and Santa Barbara County and Carpinteria Beautiful, other recipients include Habitat for Humanity of Southern Santa Barbara County, the Santa Barbara Council on Alcoholism and Drug Abuse, Unity Shoppe, and United Way of Santa Barbara.

Thomas Fire Earlier this Orchids minute

year, Westerlay orchestrated a lastfundraiser to help FOOD Share, Ventura County’s Food Bank, in feeding tens of thousands of people displaced by the Thomas fire. All of the proceeds from retail orchid sales at the Carpinteria nursery from Dec. 21 to 23 ($11,000) went to the food bank this past January. The boost to FOOD Share helped the nonprofit continue its critical operations when demand for food assistance spiked in the aftermath of California’s largest-ever recorded wildfire.

For the past three years, a portion of the proceeds—approximately $75,000—from showroom sales of the patented Pink Diamond Orchid has benefited the Breast Cancer Resource Center of Santa Barbara. Westerlay Orchids also donates blooms to the Dream Foundation’s Flower Empower program that delivers fresh-cut flowers, homemade cookies, fine chocolates, and handmade cards to people in hospitals, hospices, cancer centers, and their homes.

“We’re not that special,” said Toine Overgaag.” We just hope to inspire others to think about giving back to whatever they may be passionate about. Giving feels good.”

Westerlay Orchids, 3504 Via Real, Carpinteria, 805.684.5411 www.westerlayorchids.com w w w. f o o d – h o m e . c o m

As Santa Barbara is a fusion of meticulous detail and organic beauty, Solid Rock Tile & Stone strives to perform to those standards.

With the Solid Rock Team having worked in the area for over a decade, we understand and appreciate the level of quality and customer service that is characteristic of Santa Barbara.

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

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IN THE GARDEN

Five steps to a water wise garden

By Lisa Cullen

W

ith the continuing dry conditions and lack of water in Santa Barbara County, it’s a good idea to start thinking about how to make your garden more water wise.

The ultimate water wise garden is of course filled with succulents and cacti and though this is a great idea it might not be everyone’s ideal. There

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are other options and believe it or not, you can have a lush, green garden and still be water wise.

1. The right plant in the right place. The real estate mantra “location, location, location” absolutely applies when designing a garden. A sunny property up in the foothills has different demands than a cottage at the FOOD & HOME

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IN THE GARDEN beach. Shade and exposure are other considerations that need to be taken into account. You can’t go wrong with Mediterranean plants like Olives, lavenders and sages, but that is just the beginning. California natives also thrive in our hot, dry summers. I could go on for an entire page on this subject but the simple answer is do your research, go online to check the water requirements before you plant.

2. Water Efficiently. Drip irrigation puts water where the plants need it, at the roots.

With new plantings the emitter should be at the root ball. Once the plant matures move the emitters out to the drip line. As a plant matures, and needs more water, add emitters, not watering time.

3. Mulch, don’t blow and rake. Tell your gardener to leave his rake and blower at home. If you can see dirt and drip hoses on the ground, there is raking/blowing instead of mulching.

Maintain 4 to 6 inches of mulch on the ground at all times. This means you will likely need to replenish the mulch once or twice a year. If you do only one thing, mulch. Mulch will protect your plants from temperature changes, reduce weeds and help to keep moisture in the soil where it belongs. There are other proven benefits.

4. Go Organic. Stay away from chemicals, pesticides and fungicides. They kill the good bugs along with the bad and kill the soil. It is scientifically proven that when you have living soil that is alive with microorganisms the plants need 50% LESS water than the chemical model. Wow! 5. Be a lazy gardener. Most plants can get away with being pruned or cut back ONCE A YEAR. When you cut back a plant you are telling it to grow, the reason California natives are so water wise is that they are dormant (not actively growing) in the summer when there is no water. Plants in our climate should be cut back in the fall after the heat of summer is past.

Yes, go ahead and deadhead flowering perennials all you want, but knock off all the clipping and cutting.

Drip irrigation

It’s hard to imagine a homeowner who hasn’t already converted their garden to water efficient drip irrigation, but they are out there.

Drip irrigation has come a long way since its inception and today there is absolutely no reason to install conventional sprinklers unless you have lawns or large areas of ground cover.

I highly recommend that you buy drip sys-

tems where the pros go (sorry Home Depot).

There are so many options, from high tech controllers to the hose and emitters.

All the major brands are comparable and we have several local companies where you can find out all you need to know about what system is best for you. They have trained personnel to help you and put on workshops to help you learn more about their products. I highly recommend visiting their websites, where they each have loads of how-to information.

Suppliers to consider

All Around Landscape Supply-Three locations from Carpinteria to Santa Ynez, they also carry mulch and are true to their motto “Everything but the plants”. www.allaroundlandscapesupply.com Aqua-Flo Supply-From Goleta to Los Angeles, Aqua-Flo has everything you need, from lighting to pond pumps and more. www.aquaflo. com 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

Keep Saving Santa Barbara!

To reduce water use & your bill: • Check and adjust your automatic sprinkler system every month.

• Apply a layer of mulch to increase your soil’s water retention.

• Irrigate efficiently by switching to drip or watering by hand.

Rebates may be available. Call 805-564-5460 to schedule a FREE water checkup.

Learn more at SantaBarbaraCA.gov/WaterWise 70

FOOD & HOME

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LOCAL LOX 72

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Local smoked salmon on toast with capers, onions and cream cheese from Petit Valentien in La Arcada downtown. Available at lunch and dinner. 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 Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list.

(LD) $$ (FB). Reservations are suggested. 686 Linden Ave. 805-684-6666.

MONTECITO CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting. [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 9am3pm. [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 Barbareno. 205 W. Canon Perdido St., Santa Barbara, 805963-9591, barbareno.com; open Wed.-Sun. for dinner. This California-style bistro celebrates the surrounding terrain through its decor, menu, and name.

Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/ boathouse Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999). Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available 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 recom-

Voted Best Steakhouse in SB six times!

DINNER from 4pm Daily

LUNCH from 11:30am to 3:00pm

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

w w w. f o o d – h o m e . c o m

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

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

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

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DINING OUT Tomato gazpacho soup with avocado toast from State & Fig.

Caprese salad with house garden gown tomatoes from Crocodile Restaurant and Bar.

Parma Pizza: Fresh mozzarella, prosciutto di Parma, arugula, shaved Parmesan from Olio Pizzeria.

French toast brunch from CafĂŠ Stella Bistro.

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

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

Serving breakfast, lunch and dinner daily from 7 AM. Award winning clam chowder, nightly specials, fresh seafood, steaks, sandwiches, salads and a kid’s menu for your little mariners. At the scenic Santa Barbara Harbor, 107 Harbor Way. 805-965-1557. sbbreakwater.com.

Chase Bar & Grill. 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, 6874417.

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

Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus.

2819 State St, Santa Barbara, (805) 687-6444. BLD $$ Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation.

Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards w w w. f o o d – h o m e . c o m

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 Californiacoastal cuisine and stunning views.

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

Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Enterprise Fish Co. 225 State St., Santa Barbara, 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.

Finch & Fork. 31 W. Carrillo St., Santa Barbara, 805-879-9100, finchandforkrestaurant.com, open Mon.-Fri. for breakfast, lunch, and dinner, Sat.-Sun. for brunch and dinner.

Fishouse. On the water on Cabrillo at the gate to the Funk Zone downtown.

Sensational seafood, daily full cocktail and bar food happy hour, and patio seating. 101 East Cabrillo Blvd. 805966-2112. www.fishouse.com $$ (LD) The Harbor Restaurant. The Harbor is one of Santa Barbara’s finest restaurants, where fresh fish and steaks are specially prepared and served in an elegant maritime interior with stunning views of the harbor. [BrLD]. $$, (FB) 210 Stearns Wharf, 963-3311.

Harry’s. Santa Barbara’s traditional locals restaurant. Steak, seafood, sandwiches and salads served in a family atmosphere. Excellent wine list and full bar. Banquet facilites available. Open daily for lunch and dinner. [LD] $, (FB) 3313-B State Street, 687-2800.

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

www.luckys-steakhouse.com

BREAKFAST & LUNCH 7 Days a Week from 9:00am–2:00pm

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

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An American Grill

Featuring fresh Seafood, Steak, Pastas with an emphasis on New Orleans Cuisine

Open for Lunch and Dinner 7 days a week.

(Closed Thanksgiving and Christmas) The restaurant is available for catering and special events any day of the week.

“One of America’s Best Restaurants!”

—Zagat Guide

8 E. Cota Street • 963-5000 • www.palacegrill.com

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 76

FOOD & HOME

DINING OUT 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! Mon-Sun 7:30am-11pm. [BLD] $ (FB). 536 State St, (805) 966-4638.

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

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

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

The Natural Café. The Natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com. Three locations in Santa Barbara: 508 State; 361 Hitchcock; 6990 Market Place Drive, Goleta. For out of town see their website for details.

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 Outpost. 5650 Calle Real, Goleta, 805-964-1288, outpostsb.com; open daily for dinner.

The Palace Grill. The Palace is a contemporary American grill, w w w. f o o d – h o m e . c o m

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

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 OUT

Since 1979

Italian & Mediterranean Cuisine Steaks • Seafood • Chops Late Lunch - Light Dinner

until

4:30

Daily Chalkboard Specials Open Air Bar theatres and shops of parking in back

1012 State Street (805) 965-4351

www.chasebarandgrill.com 78

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The stuffed Pasilla Chile with shrimp, corn jack cheese and grits is a house favorite for Roost, which opened in June. Owner Jim Mishler says he has been making stuffed chiles at home for years and that this version is his nod to the south: shrimp and grits with a California flair.

He says spent his youth in Charleston South Carolina and was introduced to southern style cooking at an early age. Roost Chef Richard Lewis is also from South Carolina and comes with his own set of skills preparing rotisserie roasted meats, grilled sea food and steaks.

Lewis is also a highly trained butcher and shares Mishler’s philosophy when it comes to food: Simply done, done well. Roost. 1305 State St. 805-845-6337. w w w. f o o d – h o m e . c o m

Joshua Curry

Near

Plenty

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

Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger.

Start with a drink at the street level bar, and work your way up.

Open seven days a week. [BLD] $ FB. 702 Anacapa Street, 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. 966-2112.

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

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

Shoreline Beach Cafe. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare. 801 Shoreline Dr., Santa Barbara, 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).

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

w w w. f o o d – h o m e . c o m

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

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DINING OUT VENUES & PRIVATE DINING CHUCK’S WATERFRONT GRILL & THE ENDLESS SUMMER BAR~CAFE You could be the hero for having your party in a world-class setting, right by the boats while sipping a cool Mai-Tai and nibbling on calamari. Chuck’s Waterfront Grill and The Endless Summer bar-café are located on the Santa Barbara Harbor overlooking the boats. Just off the 101 freeway and close to all the major hotels, with 2 covered patios upstairs at The Endless Summer each with a capacity up to 50 guests. The entire Endless Summer can be rented for a capacity up to 185. Chuck’s Waterfront Grill is available for smaller groups up to 24 people. Reservations must be made in advance. Call (805) 564-1200. 113 Harbor Way, www.chuckswaterfrontgrill.com.

CORK ROOM AT BOUCHON The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria, 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, 805-899-2699, www.olioelimone.com

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 80

FOOD & HOME

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, typi-

fying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events. 3302 McCaw Avenue, (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 805-963-7003 or visit www.louiessb.com.

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

Whether it is an on-site banquet or off-site catering, our highly effective system of service enables us to handle all events from the most casual birthday bash to the most exacting and formal affair, with a smooth and flawless style that anticipates every situation and creates a great experience for you and your guests. 1325 State 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) 9635766, purejoycatering.com w w w. f o o d – h o m e . c o m

T H E L A S T PA G E

Tapas meets free flowing cool

by Jeff

Miller • Illustration by Buffalo Brothers Studios

A

vocado dark chocolate mousse with cherries and a hint of agave, with coconut flakes on top. Oh, also, a bit of CBD oil.

That’s a sample of the unusual fare you can find at Mosto Crudo, a new tapas bar downtown. And yes, if there’s a box called restaurant food, Mosto Crudo is definitely outside it.

And the paths that led to its creation were almost as free-flowing as the menu.

One branch of the path features Tiziano Fioretti, co-owner and chef. Fioretti was raised in Rome, Italy, the son of a bar-owner. He attended culinary school there and came to the U.S. in 2009. Settling in LA, he managed a restaurant in Santa Monica then had his own Italian bistro in Westlake Village.

His partner in life and in Mosto Crudo is Alejandra Garcia, who was born in Puerto Rico, moved to 82

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Spain at age 11, and then to Westlake Village three years later. Eventually she studied communications at USC, traveled the world, and got an MBA in Paris. Then she met Fioretti in Westlake Village, “liked what I saw,” and the duo started talking about creating a tapas place. “It started as a joke, then we got excited,” she said.

That led to Santa Barbara. “Instead of buying a condo we bought a restaurant,” Garcia said. It’s the former Champagne Room on West Haley. “We saw the space, liked it,” and made the leap.

Santa Barbara liked them too. “Everybody’s been so collaborative and helpful,” Garcia said. Example: a recent vegan night, for which chefs from Mesa Verde brought over handfuls of edible flowers. “It’s amazing what happens here in Santa Barbara,” Fioretti said. “We’re collaborating with more and

more other chefs.” That in turn helps them in their quest to create unusual menus. “Routines can get boring,” she said. “It’s exciting to meet people, change the menu and the vibes.”

Some of those tapas innovations have included raw scallops with blood orange and spinach, crostini with a tapenade of bell peppers and Spanish white anchovies, and steak tartare with anchovies, olives, and asparagus tops. A healthy share of the credit goes to a phenomenon that occurs nearby several times a week. “The farmers markets are fantastic,” Garcia said.

As for wine, Santa Barbara is blessed with a cornucopia, but Fioretti said lots of customers want to try something different, and are asking for imports that they rarely see here.

In addition to food and wine, the Mosto Crudo team is excited about staging interesting art and music too.

“We’re hoping to feature as many local artists as we can in our open gallery space,” Garcia said. Musicians have included Pryium Patel and Brandon Birdsong, Dylan Meistrich, Jackson Gillies, and the Santa Barbara Jazz Collective.

As for the name, it’s all spelled out on the website, with research by Garcia. In brief: Mosto is Spanish for must, which is freshly squeezed grape juice before it becomes wine. Crudo is raw. And tapas you know, but you might not know the history, which dates back into antiquity and the winged creatures of Castilla, Spain.

Intrigued?

7 West Haley St. www.mostocrudo. com w w w. f o o d – h o m e . c o m