Food & Home Magazine - Winter 2017-18

food&home S A N T A

B A R B A R A

CHEF’S CHOICE

22 LOCAL OFFERINGS TO ENJOY THE WINTER

Pan seared winter diver scallops with asparagus from Stella Mare’s in Montecito.

PLUS: CAPTAIN FATTY’S BREW • SHORELINE DELIGHTS • WINTER SOUPS AND CHILIS BLOCK 1300 DESIGN • KITCHEN SPACES • ROSE GARDENS • DINING GUIDE AND MORE!

In the rIght lIght, at the rIght tIme, everythIng Is extraordInary.

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O N T H E COV E R EE Food & Home Raise a Glass quarterpage ad 0617.indd 1

6/5/17 3:53 PM

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Winter Fare: Classy Comfort Food Served in Central Coast Style . . . . . . . . . . . . . . . . . . . . . . . 34

HOME STYLE Block 1300: Design and dine district on upper State . . . . . . . 44

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FOOD & HOME

Firsts: Shoreline Café . . . . . . . . . . . . . . . . . . . . . . . . . . .

Breaking The Bread Habit . . . . . . . . . . . . . . . . . . . . . . .

Blue Ribbon Brew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Downtown Dish: Chase Bar & Grill . . . . . . . . . . . . . . .

Vino From Near And Far . . . . . . . . . . . . . . . . . . . . . . . . .

Home Cooking: Getting Comfortable . . . . . . . . . . . . . .

Savoy Offerings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Builder Notes: Cozy Contemporary . . . . . . . . . . . . . . . .

Upgrades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

In the Garden: A Rose Is A Rose Is A Rose . . . . . . . . .

Dining Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Venues & Catering . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

15 16 18 20 22 24 32 46 48 57 60 66

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AlexSiegelPhoto.com

D E PA R T M E N T S

Historical 1907 Roman Numerals (MCMVII) High Relief Saint Gaudens Double Eagle

AU50 (PCGS) CAC H The first year of issue of

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H The Roman Numerals High Relief design was

unacceptable for high speed coin production.

H In 1907, the mintage of the Roman Numerals

High Relief was very low: Only 12,367 Compared to the Arabic Numerals struck in 1907 with a mintage of 361,667

H The Mint decided to strike a limited number

and then modified the design for the balance of the year to a lower relief and with Arabic numerals.

H The CAC sticker confirms the quality for

the assigned grade.

AFFORDABLE AT $12,500 Ronald J. Gillio, Inc. Established 1961 Gillio Coins Serving Santa Barbara Since 1971 For an appointment, contact Ron Gillio cell (805) 637-5081 / email rjgillio@gmail.com www.gillio.com

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Publisher & President

Philip Kirkwood phil@food-home.com Copy Editor

Jeff Miller Contributors

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

Winery - Tasting Room - Wine Bar

Jim Bartsch Bill Boyd Michael Brown Joshua Curry Eliot Crowley Mehosh Dziadzio Braulio Godinez Ashley Hardin Alexander Siegel Shelly Vinson

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

The Barrel Room

The Warehouse

414 Salsipuedes St. 805.965.7985

3563 Numancia St. 805.688.5757

Downtown Santa Barbara

Old Town Santa Ynez

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

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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 © 2017. 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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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 Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. 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. ©2017 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 and the Coldwell Banker Logo are registered service marks owned by Coldwell Banker Real Estate LLC. CalBRE# 00616212

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Joshua Curry

FIRSTS

Steve and Lesa Marsh

Beauty and the Beach Shoreline Café is truly a diamond in the sand

N

early half a mile beyond the bustling restaurants lining the harbor sits the Shoreline Café. Diners at the restaurant sport flip-flops, hats, and shorts. A pelican glides across the sea and rays of sunshine shimmer on the blue abyss. Some of the tables in the back of the restaurant sit directly on the beach so that customers can actually hear the waves crashing on the shore or dig their bare feet into the sand.

Growing up in Long Beach, California, owner Steve Marsh started in the restaurant business at only thirteen years old. He claims, “Doing an office job wasn’t an option. I don’t like to sit down and be in one place.”

Marsh, who shares management duties with his wife, Lesa, describes how the restaurant offers a casual, summertime setting year-round. “Many of our customers come in wearing bathing

suits or board shorts,” he says. The comfortable and unpretentious ambiance of the restaurant is also reflected in the menu. “I don’t believe in complicated food. We want to serve simple, clean food that people can enjoy day after day.”

The recipes were invented with partners and friends over time, many of them on surf trips to Baja. Marsh has always believed in trial and error and a collaborative process.

One of the most popular menu items is the create-your-own Baja Style Fish Tacos. Atlantic cod is deep fried and formed into tiny triangles, sitting atop a bed of green, olive oil-based cabbage slaw.

Kosher salt, chili pepper flakes, and fresh-squeezed lime provide flavor boosts. There’s the option of corn or flour tortillas, which are wrapped in thin paper to stay warm. Sauces include salsa fresca, black beans, and a zesty Baja secret sauce. All sauces and dress(continued)

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FIRSTS

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Jeanne David

Breaking the bread habit

A

replacement for bread has become my new “go to.” Local entrepreneur Jeanne David of Outer Aisle Gourmet in Goleta manufactures tasty Cauliflower Pizza Crusts and Sandwich Thins/Wraps, which are now distributed throughout the West including Colorado, New Mexico, Texas and beyond. The idea for OAG’s cauliflower sandwich thins/tortillas and pizza crust was born from the decision by Jeanne and her husband, Dan, a few years ago to change the way they ate by cutting out sugar and processed carbs and increasing vegetables in their diets.

Restaurants have even jumped on the bandwagon: Pizza Mizza in La Cumbre Plaza makes pizzas, sandwiches, and tasty lasagna using Foley’s products.

In downtown Santa Barbara, Viva Modern Mexican in La Arcada Plaza shakes up the taco menu with cauliflower tortillas. Green Table on West de la Guerra has an amazing veggie pizza with pesto and goat cheese made with Outer Aisle’s pizza crust. Low in calories and gluten free, these “vegetables in disguise” for kids don’t quite hold together as well as a tortilla, but I heat one in a skillet, pile on my scrambled eggs, avocado, tomatoes and a dash of sour cream for a yummy low-calorie breakfast. One consumer replaced her bread habit with these and lost 30 pounds in a three-month period. Now that’s something to crow about!

– Leslie A. Westbrook

Quick Fix Pizza Spread Trader Joe’s pesto sauce on top of Outer Aisle Gourmet pizza crust On top of sauce, arrange: 1 cup fresh spinach or basil leaves 4 tomato slices Crumbled feta cheese with Mediterranean seasonings Place in oven for 5 minutes at 350 degrees and enjoy Outer Aisle Gourmet items are available at Whole Foods, Lazy Acres, Pacific Health Foods in Carpinteria, and online www. outeraislegourmet.com w w w. f o o d – h o m e . c o m

Courtesy Outer Asile

ings are made fresh from scratch every day. Guests can create their own tacos with the portion size and amount of sauce they desire.

The smaller size of the entrée leaves room for one of the many appetizer options beforehand. For the cooler winter months, the hearty Shoreline Seafood Soup appetizer is a savory start to lunch or dinner.

Crafted in homemade fish stock with an abundance of halibut, snapper or sea bass, calamari, shrimp, and mussels, this soup gives guests a sample of the local sea fare. Leeks, fennel, and onion add subtle aroma and flavor to the appetizer, which is served with grilled bread.

On a lighter note, the spicy ahi appetizer is seared rare with olive oil, soy sauce, and spicy seasonings. Carrots, cabbage, and onions accompany the ahi, which sits on a bed of sticky rice.

Sunset happy hour specials featuring beer, wine, and cocktails are served Monday-Friday from 4 to 6 p.m. Buckets of Dos Equis or Coronitas heighten the summertime nostalgia year-round, along with the fact that opening hours are posted but no closing time. Marsh explains: “We close when business stops. We don’t define our closing hours.”

For a truly Santa Barbara dining experience, postcard paradise is found on the Shoreline Café sand. Kicking back with a beer in hand and eating a fish taco, guests can watch kite surfers gliding, seagulls flying, children building sand castles, and a get a taste of vacation even if it’s just for breakfast, lunch, or dinner. -- By Julie Bifano Boe. Photos

by Joshua Curry

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

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

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

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

| Santa Barbara, CA 93101 | 805.899.2699

Matt Minkus

FIRSTS

The Brew Team standing in the tasting room with the GOLD Medal and Beer from GABF 2017. Left to Right: Preston Angell, Matt Minkus, Colin Honeybourne, Jason Osborne.

Blue Ribbon Brew Captain Fatty’s takes gold in Colorado

C

aptain Fatty’s Brewery was conceived in 2013 by three home brewers making beer on a small scale for events like First Thursday.

In 2014, the facility located at 6483 Calle Real in Goleta opened.

Today, only three years later, they have a fully operational brewery and taproom.

The energetic owner of Captain Fatty’s, Preston Angell, believes beer brings people together and supports conversation amongst friends. He relates, “We don’t limit ourselves to any one particular style because we believe there is a style of beer for everybody.”

The brew team includes Angell, Jason Osborne, and Colin Honeybourne, along with director of sales and marketing Matt Minkus. The core beers offered include Blue IPA, Vortex IPA, a German pilsner called Beach Beer, Calypso Cucumber Sour, and Stonehouse Ale, which is brewed with apricots (a personal favorite). Every month the brew team comes up with two to three new beers, one of which is always a Northeastern IPA. Their innovation was recognized this past fall at the Great American

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Beer Festival in Denver, Colorado. With over 8,000 entries from across the United States, the competition was intense. A standout from Captain Fatty’s, a must-taste creation called Kalliope, won the gold medal in the Berliner Weisse beer category. Kalliope offers tart fruit characteristics, a touch of funk, and an overall crisp and refreshing flavor.

Quality control manager Jason Osborne describes his thoughts on the gold medal win: “When they called out, ’Kalliope, Captain Fatty’s, Goleta, California,’ I actually just sat there for a few seconds – so long that my wife had to punch me in the arm and tell me to go get the award.”

The Goleta tap room will be moving 100 feet just across the parking lot at the end of January 2018, and will have the same entertaining atmosphere with UNO cards on every table, other board games, and even ring toss. Weekly live music will continue as well as food from local vendors.

Cheers! — Julie Bifano Boe www.captainfattys.com w w w. f o o d – h o m e . c o m

Locally owned since 1980

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

FIRSTS

AlexSiegelPhoto.com

NEW ON THE SHELF

Chase Bar & Grill

Downtown Dish

L

et me play among the stars…” Ol’ Blue Eyes is singing and I’m sitting at the bar of the Chase Bar & Grill on State Street with a generous glass of velvety Cabernet. Just across from me on the wall, a tongue-in-cheek photo of Frank Sinatra’s 1938 mug shot hangs on the wall. The entire restaurant sparkles with lights that reflect off the gold mirrors and polished marble, giving this place a warm but elegant feel.

The menu offers a drink intriguingly named the Al Capone, but the barkeep recommended the Happy Hour red. Winter means it’s already dark and chilly on State Street, the perfect time to be indoors with warm spirits. I sip wine and ponder a plate of spicy-chili fried calamari. Crispy and salty on the outside, tender heaven on the inside.

I could pass a few hours here at the kind of bar where you expect to see Dean Martin drinking a cocktail, but my friend arrives and we proceed to a soft red-leather booth for dinner amidst a swirl of soft lights, clinking glasses, and big band standards. As I slide into our cushy booth, it feels like we’re welcome to stay for a few hours, that dinner is expected to be an event worth savoring.

Soft and fluffy bread arrives with butter and a bowl of fresh Parmesan cheese to sprinkle on top. I nibble as I read through a menu that’s classic New York Italian. Chicken picatta in a wine & lemon sauce, ziti mostaccioli, or perhaps a filet mignon steak with pasta. Most of the entrees come with salad, and we opt for Caesars, which arrive in chilled bowls and are just the right mix of crunchy and creamy.

Tonight for me the entree is the eggplant rolletini, a dish so luxurious and filling that I’ll have plenty left over for lunch tomorrow. Strips of eggplants are breaded and fried, then rolled with a rich ricotta filling, topped with a light-handed marinara, and then baked under a soft blanket of mozzarella. This alone could be dinner, but the Chase serves it with a generous side of creamy fettucine. It’s the kind of supper you eat slowly, have a sip of wine, chat, and then eat some more. — Silver Webb

Les Légumes: Vegetable Recipes from the Market Table, the third volume in Pascale Beale’s Market Table series, revels in cooking with vegetables throughout the seasons. Grouped by key ingredients in 12 chapters, with stunning full-page photos of every recipe, delightful anecdotes, practical tips, and easy-to-make recipes that work every time, Les Légumes transforms healthy vegetable dishes into the highlight of any meal.

This book is a compendium of 110 delicious plant-based dishes, brimming with innovative ingredients and creative flavor combinations. The author’s recipes were inspired by, among other things, munching on raw asparagus in a friend’s garden, childhood adventures in the kitchen with her grandmother, and, of course, the ingredients she finds every week at local farmers’ markets.

Her passion for creating vibrant, flavorpacked dishes is evident in the vast array of mouth-watering appetizers, soups, salads, and main courses that make up this title.

Highlighting the flavor, textures and colors of more than 40 different vegetables, Les Légumes is the vegetable cookbook that truly celebrates eating with the seasons, with spectacular and creative savory dishes. Food Network star Chef Cat Cora provides the forward.

To learn more about the book or to purchase, go to pascaleskitchen.com

Chase Bar & Grill. 1012 State Street, 805-965-4351 20

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CALIFORNIA

Louie’s is a hidden gem

BISTRO

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

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

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

Banquets

Local Wines by the Glass

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

1404 De La Vina Street (at the Upham Hotel)

26 Decor 21 Service 25 Cost $47

Food

Wine & Beer

Casual Dress

Visa, MC, Amex Accepted

(805) 963-7003 www.louiessb.com

FIRSTS

AlexSiegelPhoto.com

Savoy Wines

Renegade Wines

Buy Local, Think Global: Vino from near and far

F

rom downtown Santa Barbara (just off State Street in the “arts district” and in an industrial park off Haley) to tony Coast Village Road and to an industrial warehouse space in Carpinteria, these wine sellers each have great inventory, but more importantly a passion for their wares.

Savoy Wines

From Lazy Acres Market to his pithy wine columns (some for this magazine) to managing The Winehound, Bob Wesley has been a wine fixture in Santa Barbara since 1995. Now operating out of a 1902 building, the wine aficionado/buyer/manager is focused on value (70 wines for $15 or less, many $8-$15) with imports from Spain, France, Italy, and Australia that blend nicely with “old favorites” from our 22

FOOD & HOME

region, including Melville, Jaffurs, and Vogelsang. California varietals occupy 50 percent of the space; imports from other international small producers round out the stock. If money is no object, check out the “what’s hiding in back” blackboard — like the 2014 Screaming Eagle Cab for $1,799.99.

Wesley has a keen eye for close-outs and deals, pleasing not only customers but also bosses, Savoy Deli owners Paul and Kathy Shields.

Savoy Wines Santa Barbara, 18 West Anapamu Street, SB, phone: (805) 962-5353, savoywinessb.weebly.com

Renegade Wines

Steve Wayne has a penchant for any fine wine, but his Italian selection and forays are of particular note. Wayne hosts terrific wine and cheese tastings, where some of SB’s pickiest oenophiles gather to stock their cellars. Don’t have a cellar? Renegade has been storing wine for customers for over 25 years and provides redundant temperature and humidity systems, fire sprinklers, and 24-hour surveillance cameras, so you can sleep at night knowing your

bottles of 1953 Chateaux Margeaux are safely tucked away.

Renegade Wines, 417 Santa Barbara St, Santa Barbara, Phone: (805) 568-1961

Carpinteria Wine Co.

Jane and Frank Dambach’s First Friday wine tastings are a must for Carpinterians who mingle with tourists who happen to find their way to “The Row,” an industrial complex off the beaten track that also boasts a brewery and meadery. Great values (and usually a free chocolate from Cali Bressan next door) make this a super wine-shopping stop. And being in a warehouse means they offer best possible prices for Central Coast faves like Brander, Margerum, and Palmina Arneis, as well as imports.

Carpinteria Wine Co., 4193 Carpinteria Ave. #1, Carpinteria, phone: (805) 684-7440, www. carpinteriawineco.com Other wine purveyors to consider include cozy Liquor & Wine Grotto (www.montecitovino. com) in Montecito, Les Marchands (www.lesmarchandswine.com) in the Funk Zone and Vino de Vino on upper de la Vina. w w w. f o o d – h o m e . c o m

TWO GREAT LOCATIONS FAMILY OW NED

|

A MERI CA N BI S TRO

|

L O CA L CU I S I N E

downtown

SANTA BARBARA 1311 State Street | 805-962-1311 | janesb.com

Let’s get cozy at Jane.

GOLETA 6940 Marketplace Drive | 805-770-5388 | janesb.com

at the marketplace

Ancho & pasilla chili soup chili soup and grilled cheese with honey dates and jalapeño.

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Ashley Hardin

HOME COOKING

Getting comfortable Great recipes for when you feel like eating in.

ANCHO & PASILLA CHILI SOUP Offered by Chef Avery Hardin (Serves 4) Ingredients: 1 large pasilla chili, dried and seeded 1 large ancho chili, dried and seeded 1 (15-ounce) can of fire-roasted tomatoes (we like Trader Joe’s) 2 tbs olive oil 1 medium onion, diced 4 garlic cloves, chopped 8 cups chicken stock (can substitute with vegetable stock) Kosher salt 2 cups kale, roughly chopped 4 cups lima beans (any bean can be used) 1 lime, juiced Procedure 1. Using metal tongs, toast the chilis in a dry sauté pan over medium heat until they are soft and fragrant. Set aside and let cool before discarding seeds and stems. Roughly chop the chilies up and place in a blender, along with the fire roasted tomatoes in their juices, set aside.

Southampton by Wood-Mode.

2. Heat the oil in a large soup pot over medium-low heat. Add the chopped onion and garlic; be sure to stir constantly so the garlic doesn’t burn. Cook until soft and translucent, roughly 5-6 minutes. Remove from the heat.

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

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

Southampton by Wood-Mode.

Fo

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

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

Santa Barbara, CA 93101 *We paired this soup with a date & jalapeño grilled For our environment. www.thekitchencosb.com cheese sandwich.

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

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GRILLED CHEESE WITH HONEY DATES AND JALAPEÑO Offered by Chef Avery Hardin (Serves 4) Ingredients: 8 slices rustic country loaf bread (Bob’s Well Bread is amazing) 1 lb. cheese, grated (we like Beecher’s from Seattle, though any white cheddar would be great) 1/4 lb. honey dates, split and remove pits (go see Travis at the Santa Barbara’s Farmers Market, DaVall Date Gardens) 2 fresh jalapeños, thinly sliced 1/2 stick of salted butter, divided Procedure: 1. In two large sauté pans on medium heat, melt the butter until it becomes foamy and slightly blonde in color.

2. Lay 4 bread slices in each buttered pan.

3. Sprinkle cheese evenly across all eight slices of bread.

4. Layer jalapeños and dates across all eight slices of bread.

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

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

7. Serve and enjoy.

BEEF & PORK MEATLOAF WITH SPICY TOMATO CHUTNEY Offered by Chef Avery Hardin (Serves 6)

Ashley Hardin

Beef & pork meatloaf with spicy tomato chutney

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Ingredients: 3/4 lb. lean ground beef 3/4 lb. ground pork 1 lb. sliced bacon 1 medium onion 1 medium carrot 2 celery stocks w w w. f o o d – h o m e . c o m

GET YOUR

BRUNCH ON!!

By popular demand, starting July 5th we will now be offering Brunch, PRIVATE DINING LIVE MUSIC EVENTS

BREAKFAST LUNCH DINNER

1112 State Street, Santa Barbara, CA | 805.965.5742 www.laarcadabistro.com

7 days a week

Bottomless mimosas & all!

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

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

A Santa Barbara tradition since 1958

165 S. Patterson Ave. 805-964-9944 www.lasumida.com w w w. f o o d – h o m e . c o m

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HOME COOKING

Carrot Butternut Squash Soup

3 garlic cloves + ½ tbs 1/2 cup parsley, chopped 1 whole egg 1 cup seasoned breadcrumb 1/2 cup whole milk 3 tbs Worcestershire Kosher salt Black pepper, ground 4 large Roma tomatoes, 1 tbs ground ginger 1/2 tsp ground coriander 1/2 tsp cayenne pepper 1/2 tsp turmeric 1/8 tsp cardamom 1/2 tsp mustard powder 1/2 tbs garlic, minced 1/4 cup cider vinegar 2 tsp honey

Procedure (For the meatloaf) 1. Pre-heat your oven to 350 degrees.

2. Place onion, garlic cloves, celery, and carrot in a food processor and pulse till vegetables are a very finely chopped.

3. Place the ground beef, ground pork, chopped vegetables, parsley, egg, breadcrumb, milk, Worcestershire, salt, and pepper I n a large bowl or stand mixer. Mix thoroughly until all of the ingredients are well combined.

4. Shape the meatloaf into a cylindrical “log” and drape the bacon over it.

5. Roast the meatloaf for two hours or until it has an internal temperature of 160 degrees. * Add potatoes, onions, and carrots to the roasting pan for a full spread.

They’ll cook at the same time and also absorb all the yummy juices at the bottom of the pan.

Danielle Fahrenkrug

For the tomato chutney Combine the Roma tomatoes, ginger, coriander, cayenne, turmeric, cardamom, mustard powder, minced garlic, cider vinegar and honey in a heavy-bottomed sauce pan and cook gently on medium heat until the chutney starts reduce and starts and thicken slightly, about 15-20 minutes.

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HOME COOKING TURMERIC GOLDEN MILK TEA Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com

Roasted Butternut Squash Apple Soup

The benefits of curcuma golden milk tea are endless. Rich and creamy, this vegan turmeric tea “golden milk” warms the body and the soul.

Full-bodied chai spiced with cinnamon, ginger, and cardamom floats the scent of comfort in the air.

Serves: 2 cups INGREDIENTS 2 cups of unsweetened Almond Milk, Coconut Milk or Cashew Milk 1 tsp turmeric 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp cardamom dash of black pepper 1-2 tbs of maple syrup or a few drops of liquid Stevia to taste 1 anise star (optional) INSTRUCTIONS 1. In a pot on the stove-top add all the ingredients and heat on medium-low. Whisk continuously to blend all the spices until heated.

2. Optional: using a strainer strain out the milk to remove any lumpy spices.

3. Serve warm.

ROASTED BUTTERNUT SQUASH APPLE SOUP Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com

Danielle Fahrenkrug

Nourishing roasted butternut squash apple soup has all the flavors of fall simmered together right after roasting the squash for about 30 minutes.

This vegan soup is made with an optional (in the recipe) Paleo, Keto, Whole30 version and is a fall favorite all around!

Serves: 4 INGREDIENTS 1 large butternut squash, peeled and cut into 1 inch cubes w w w. f o o d – h o m e . c o m

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Since 1979

Danielle Fahrenkrug

Comfort Cabbage Soup

1 cup onion (about 1 medium onion), cubed 1 large apple, cubed and core removed 1 large red, yellow, or sweet potato, cubed (use sweet potato for keto diets) 1 cup carrots, chopped 4 cups vegetable broth 3 large sage leaves 2 tsp pumpkin pie spice 1 tsp Himalayan salt 1/2 tsp fresh ground black pepper 1 cup coconut milk creamer drizzle of olive oil (optional garnish) INSTRUCTIONS 1. Preheat the oven to 400 degrees F. On a sheet pan add the butternut squash cubes rinsed in a bit of water. Roast for 25-30 minutes until slightly crispy and browned. Meanwhile chop the other vegetables.

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

until

4:30

Daily Chalkboard Specials Open Air Bar Near

theatres and shops

Plenty

of parking in back

1012 State Street (805) 965-4351

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2. Once the butternut squash is done, in a large pot add all the ingredients except for the coconut milk creamer and bring to a boil. As soon as it starts to boil turn the heat down to a simmer and cook covered for 45 minutes to 1 hour. Let it cool slightly then puree it in a blender and add it back to the pot. Stir in the coconut milk creamer (or leave out for special diets) and heat on low making sure not to let it boil. Serve with a drizzle of hot sauce or olive oil or fresh sage or croutons and more salt (to taste).

CARROT BUTTERNUT SQUASH SOUP Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com Naturally sweet, carrots make an ideal high fiber, low-calorie delicious and easy healthy

soup! Combine it with roasted butternut squash and you have a sweet nutty nutritious meal the whole family will enjoy! To save time, roast the butternut squash in advance and leave it in the refrigerator until ready to use.

Serves: 4 INGREDIENTS 1 lb. organic carrots 1 lb. butternut squash, peeled and seeds removed 1 medium apple, sliced 1 cup onion, diced 1 cup celery, diced 4 cups vegetable broth or chicken broth 1 tsp Himalayan salt 1/2 tsp white pepper 1 tsp coriander 1/4 tsp cumin 1/2 tsp chili powder 1/4 tsp ginger powder INSTRUCTIONS 1. In a large pot add the broth, carrots, squash, apple, onion, celery, salt, pepper, coriander, cumin, chili powder and ginger. Let simmer on medium low for about 20 minutes or until the carrots and butternut squash are soft. Remove from heat and let cool 5 minutes then puree until smooth. Garnish with croutons, sour cream and freshly chopped parsley or sage leaves. If vegan, choose vegan sour cream.

2. *Note: Chop all the vegetables ahead of time for a quick cooked meal in as little as 20 minutes. Skip the garnishes for Keto or Whole30 diets. w w w. f o o d – h o m e . c o m

Sundays at 9:30am • Beginning January 14, 2018 Anthem Chapel is a fresh work of God in Goleta coming in 2018! We would be honored for you to join us beginning Sunday, January 14th 9:30am at Goleta Valley Junior High. Our church seeks to proclaim the name of Jesus so that all would look to Him and be saved. Our one desire is to love and live like Him.

GOLETA VALLEY JUNIOR HIGH • 6100 STOW CANYON RD • ANTHEMCHAPEL.COM

HOME COOKING

Hana-Lee Sedgwick

Passilla Turkey Fritters from Savoy Café & Deli paired with Sauvignon Blanc from Stolpman Vineyards.

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or many people, eating turkey other than on Thanksgiving is typically reserved for sandwiches or perhaps a large pot of chili. However, Paul and Kathy Shields, the owners of downtown Santa Barbara’s Savoy Café & Deli, will help you see turkey in a whole new light. Their recipe for Pasilla Turkey Fritters, served warm with creamy aioli, might just find you saying sayonara to the cranberry sauce for good!

SAVOY OFFERINGS

SAVOY CAFE & DELI Family-run Savoy Café & Deli is a local’s favorite, and for good reason. Here, The Shieldses offer a variety of comforting and healthy dishes featuring local and regional ingredients – all made from scratch every day. With a rotating selection of house-made soups, prepared salads, quiche, sandwiches, hot foods and a large variety of baked goods and even gluten free options, Savoy Café has something tasty for everyone, regardless of the time of day.

WINE PAIRING When spring arrives, I tend to reach for bright, crisp and herbaceous white wines. Wines with these flavor profiles are particularly complementary to dishes featuring the abundance of green vegetables readily available this time of year – think leek and asparagus quiche, leafy green salads and spring green soup. For this 32

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A new way to gobble

By Hana-Lee Sedgwick recipe, the Shieldses suggest pairing a local Sauvignon Blanc like the 2016 Stolpman Sauvignon Blanc, which is bright, smooth and “enticingly pleasurable,” says Paul, who also co-owns Savoy Wines in Santa Barbara. “The wine’s minerality, purity of fruit and Meyer lemon characteristics are a lovely match for the green notes in the dish.” Another easy choice?

“Austrian Grüner Veltliner,” he adds. “The herbaceous notes, high acidity, low alcohol and citrusy, grapefruit characteristics perfectly compliment our warmly seasoned Turkey Fritter.” After trying, I would agree that either of these are wonderful pairings with this simply delicious and comforting spring-forward meal.

PASILLA TURKEY FRITTERS 2 cups shredded turkey meat 1/4 cup pickled jalapeno, roughly chopped 1 tbs pickled jalapeno juice 1 tsp fresh jalapeno, finely minced 1 pasilla chile, julienned 1 russet potato, shredded 1 tbs chopped fresh cilantro 1 tsp sea salt

1 egg, beaten 2 tbs rice flour 1 tbs sunflower oil

Directions Preheat the oven to 300 degrees F. Combine the turkey, pickled jalapeno, pickled jalapeno juice, fresh jalapeño, pasilla, potato, cilantro, and salt in a mixing bowl and fold together. Add the beaten egg and evenly mix into the fritter mixture. Evenly sprinkle the flour over and combine to mix in.

Form into 4 patties.

Heat the sunflower oil in an ovenproof frying pan over medium-high heat and place the fritters in the pan. Cook until golden brown, 3 to 4 minutes, and then flip. Place the frying pan with the fritters in the oven to finish, 10-12 minutes.

Chipotle Aioli: 1 cup mayonnaise 1 tbs fresh cilantro leaves 1 tsp chipotle in adobe 1 tsp salt Zest and juice of 1 lime Combine the mayonnaise, cilantro, chipotle, salt and lime zest, and juice in a food processor and mix for 2 minutes. Let stand for 20 minutes. Serve alongside fritters.

Recipe courtesy of Paul Shields, Savoy Café and Deli w w w. f o o d – h o m e . c o m

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O N T H E COV E R

Danielle Fahrenkrug

Steak and Mushroom Crostini from Petit Valentien

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Lamb chops from Wine Cask.

Winter sea bass from Boathouse

Photo courtesy of The Boathouse

Shelly Vinson

O N T H E COV E R

Winter Fare

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Classy comfort food served in Central Coast style

hen the nights are long and the coastal air is crisp, Santa Barbara’s comfort food is at its very best. Offerings of hearty meats with mushrooms and garlic mash, short ribs, lamb, chili, soups and stews are the staple choices on most winter menus. Pair with a local Santa Rita Hills Pinot or rich Santa Ynez Valley Syrah and you have the classic winter fare experience on the Central Coast. And the winter crops in this region are far more exciting than most people realize, making for some great sides and desserts, too. Prime time citrus, cherimoyas, several types of avocado, dates, leafy greens, artichokes, walnuts, arugula, and mountains of cabbage give local kitchens the necessary farm to table tools to create signature comfort food that goes way beyond what many of us can do at home. Many chefs owe their livelihoods to creating comfort connections with their customers…a connection that brings them back with friends and family in tow.

The following are some of the best local offerings that we are so fortunate to enjoy all winter. w w w. f o o d – h o m e . c o m

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O N T H E COV E R Shrimp Salad from Jane on State Street.

Sheppard’s Pie from Dargan’s Irish Pub.

Honey-glazed roasted duck from opal Restaurant & Bar.

Photos by Ashley Hardin

Fillet Mignon from Lucky’s Steakhouse.

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O N T H E COV E R Pork Belly (Maiale) from Olio e Limone.

Photo courtesy of Olio e Limone and Gary Moss

AlexSiegelPhoto.com

Roasted lamb shank from Viva Modern Mexican.

Breast of duck from Belmond El Encanto.

Shelly Vinson

Photo courtesy of El Encanto

Messo sliders from Intermesso at the Wine Cask.

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O N T H E COV E R Holdren’s Steakhouse—Jalapeno and Pepperjack Crusted Pork Chop.

Holdren’s photo by Ashley Hardin; La Arcada photo by Joshua Curry

Steak and shrimp from La Arcada Bistro.

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O N T H E COV E R The Fig Burger with bacon from State & Fig.

Bouchon photo by Shelly Vinson; Paradise photo by Ashley Hardin; State & Fig photo by Braulio Godinez

Oak grilled pork ribs from Paradise Café.

Crab cakes from bouchon.

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O N T H E COV E R

Diver scallops and asparagus from Stella Mare’s.

Seafood Gumbo from the Palace Grill.

Ashley Hardin

Michael Brown

Ashley Hardin

Scarlett Cheese Burger from Scarlett Begonia.

Ashley Hardin

Meat loaf with garlic mash from Louie’s at the Upham.

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O N T H E COV E R

AlexSiegelPhoto.com

Beef short ribs from Chuck’s Waterfront Grill.

Braulio Godinez

Grilled shrimp and rice from Crocodile Restaurant & Bar.

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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

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Lunch • Dinner • Sunday Brunch • 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

FOOD & HOME

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HOME STYLE

Block 1300

Design and dine district on upper State.

P

Andrew Ingalls

Showroom at Indigo.

Brook and Steve Giannette.

Eric Berg.

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olitical representatives looking to revive State Street may want to take a gander at the 1300 block, which has recently gotten jazzier thanks to new energy in the area. This fresh “design district” has two new shops, Giannetti Home and Early California Antiques, that bookend Indigo, the shibui shop that paved the way. Toss in a few great locally owned restaurants (Jane and Opal, CAVA, and Renaud’s across the street), a finally bustling Public Market around the corner (along with bouchon, The Nugget, Scarlett Begonia and the Olio e Limone restaurants), great theaters, and voila! here comes the neighborhood.

The area is booming at night with increased foot traffic.

Forerunner Genny Cummings opened her popular home furnishings showroom Indigo Interiors in this block almost 30 years ago and is thrilled with what’s happening along this section of State Street.

“Downtown is changing a lot. This area, which a long time ago was the shopping district, has really undergone a renaissance and we are really happy about it,” Cummings said. “Even Indigo has evolved. We started with Asian antiques, and now we focus on contemporary furniture and have an art gallery.” Indigo mounts noteworthy art shows – like the recent paperthemed exhibit – that support artists in the community. An interior design boutique since its inception, Indigo, which also carries a wide range of unique window coverings, has evolved as tastes change.

The two new home and lifestyle showrooms drawing shoppers to this “design block” are wildly different, but equally appealing.

Husband/wife design duo Brooke (an interior designer) and Steve (an architect) Giannetti recently launched Giannetti Home with a well-attended opening. Oftentimes when incorporating antiques into their designs, it was difficult finding upholstered pieces to compliment their projects, so they decided to design their own. Their home furnishings line includes fine linen upholstered pieces that “reflect the California lifestyle,” elegant wooden tables,

chests, and chairs. All are made in California and all mix nicely with favorite Swedish and French antique pieces.

Light and bright is the mantra at the mixed-use home furnishing/work studio/clothing space: “We design to create a calm emotional response and use a lot of natural materials, including warm leathers and velvet,” Brooke noted. Soft cashmere throws and pillows and unique decorative accent pieces include charming architectural plaster castings ($75-$400) culled from Steve’s roots: his grandfather and father restored historic buildings in Washington, D.C., as well as Thomas Jefferson’s Monticello.

Next door to Distinctive Framing N Art (drop your art for framing here), Eric Berg’s chockablock Early California Antiques glows with Catalina tiles and a rare Malibu tile table, alongside Bauer, Pacific, and other vintage California pottery. In addition, the store offers hundreds of one-of-a-kind pieces such as a vintage globe, a 1940s microphone and a case full of vintage jewelry. Art lines the walls – Anders Aldrin is spotlighted – and prices run the gamut.

“Santa Barbara is a destination for people who love old Spanish, Californian, and Mexican style and architecture,” said Berg, a former awardwinning costume designer and stylist for 120 music videos, who has draped Angelina Jolie and Janet Jackson. He moved his Hollywood showroom to our area, and has found the perfect spot to showcase his wares and furnishings.

These include Monterey design furniture that perfectly reflects the nearby Arlington Theatre’s 1930s Mission Revival style. If you can’t find something to take home from his new shop, there are over 5,000 items displayed on the website and some 4,000 additional pieces in his Oxnard warehouse.

— Leslie A. Westbrook Indigo Interiors, 1321 State St. 805962-6909 www.indigointeriors.com Giannetti Home, 1309 State St. (310) 8262407 www.giannettihome.com Eric Berg’s Early California Antiques 1331 State St. 805 837-8735 www.earlycaliforniaantiques.com w w w. f o o d – h o m e . c o m

RYAN STREHLOW 29 YEARS OF EXPERIENCE SELLING THE SANTA BARBARA LIFESTYLE

certified relocation specialist certified estates specialist

|

|

certified negotiation specialist

certified architectural specialist

Having bought and sold several homes in our lifetime, we have experienced both buying and selling with several agents across the US. Our experience working with Ryan was truly exceptional. He went out of his way to inform us, guide us through the process, help us with our relocation and was willing to follow up even years after we bought the house. We enjoyed working with Ryan so much that when it was time to downsize he was the first and only person we called.

- J. R osenbeRg

805.705.8877 | Ryan.Strehlow@camoves.com www.SantaBarbaraHomesAndLifestyle.com Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. Š2017 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# 01044673

Gardens Are for Living

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BU I L D E R N OT E S

Cozy Contemporary

By Bryan Henson

A

rchitecture and design are continuously evolving. Trends come and go, color palettes change, and our homes’ dÊcor evolves to reflect our current culture. In the last five years we have noticed a subtle change in the architecture of local homes that we have been building and remodeling. Many traditional cottages, bungalows, ranch houses and even Spanish colonial revival homes are being transformed into a more contemporary look and feel.

Many people consider contemporary homes to be cold, stark, monochromatic, and unlivable. Though it is true that many of the cutting edge architectural homes can seem like this, most contemporary homes are being built to live in. Contemporary homes can be warm, inviting and yes, even cozy.

Most of our clients want to simplify and declutter their homes. Heavy moldings, ornate cabinetry, and complicated systems no longer top the wish list. At the same time, they want their homes to be durable, easy to maintain, and inspiring to live in. Contemporary architecture can achieve all of these design criteria, especially if you focus on a few important features.

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Many of our past clients especially like how contemporary homes are typically easier to maintain. Contemporary homes tend to use more durable materials, like concrete, stucco, hardwoods, and stone as the basic building materials and finishes. These materials hold up better to the elements and wear and tear. Additionally, because of the lack or ornate detailing, they are often easier to clean and keep looking great.

The right blend of natural materials, stone, furnishings, and plantings can bring warmth to any space. Wood elements, such as built-in cabinetry, wood ceilings, floors, and accent walls and can be brought in to soften harder, colder surfaces like concrete and glass.

Artwork, furnishings, and accessories can be used to add color, softness, and comfort to the simplicity of a contemporary home. A strong visual connection to the outdoors, water, and plant life also contributes to a warm, homey feel. Fireplaces are also a great way to warm up as space both physically and psychologically.

Bryan Henson is the president of Allen Construction www.buildallen.com w w w. f o o d – h o m e . c o m

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

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

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

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

UPGRADES

A great upgrade for your kitchen countertops is going with a dense marble in a honed finish. The honed finish on a marble is an excellent way to reduce etching and scratching while increasing the functionality for such a timeless material.

Available at Solid Rock Tile & Stone. www.solidrocksb.com

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HOME DESIGN FURNISHINGS AND FINE GIFTS Over 30 Years as Santa Barbara's Premiere Design Showroom 1321 State Street Santa Barbara California 93101 805 962-6909 www.indigointeriors.com w w w. f o o d – h o m e . c o m

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Santa Barbara Water Front - State St, Stearn’s Wharf, Cabrillo Blvd

Thank You Santa Barbara

Over $100,000,000 commercial real estate portfolio under management JAEGER PARTNERS COMMERCIAL REAL ESTATE & INVESTMENTS BUILDS CLIENTS’ WEALTH THROUGH STRATEGIC COMMERCIAL PROPERTY MANAGEMENT, SYNDICATION, LEASING AND SALES OF OFFICE, RETAIL AND INDUSTRIAL PROPERTIES IN SANTA BARBARA.

Santa Barbara Commecial Real Estate & Investments JASON D. JAEGER, PRINCIPAL | JASON@JAEGERPARTNERS.NET | 805.845.9300 | JAEGERPARTNERS.NET 21 EAST CARRILLO STREET | SUITE 270 | SANTA BARBARA, CA 93101

UPGRADES

A stylish Armony kitchen is the focal point for this large renovation project in Santa Barbara. Design is by Michel Clair.

Realization is by Reed Interiors. A mix of wood veneer and lacquer for the Italian cabinetry, embracing a very contemporary look with all the convenience of large drawers, lightings, and accessorizing making it a delight for everyday’s use. www.reedinteriors.com w w w. f o o d – h o m e . c o m

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This outdoor, open-air kitchen features custom made stainless steel cabinets with a powder coat finish for the best in outdoor durability. Other features include a pizza oven, jumbo size BBQ, countertop burners and an Egg Smoker. The countertops are made with re-claimed glass that blends well with the surrounding vegetation. Design and construction by Santa Barbara Design and Build. Cabinets

by MontecitoKitchens. www. santabarbaradesignandbuild.com

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UPGRADES

Modern kitchen featuring cabinets made by Wood-mode. Design and construction available at The Kitchen Company in Santa Barbara.

805-682-4003, www.thekitchencosb.com

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UPGRADES

Galley kitchen featuring marble countertops and backsplash.

Design and construction available at SB Home Design. www.sbhomedesign.com

This contemporary kitchen, designed by Harrison Design Associates with extensive input from the owner and built by Allen Construction, has a beachy feel. It features a sea foam blue Think Glass counter on the center island. A retracting sliding glass window creates a pass through to one of the outdoor seating area. Allen Construction. www.buildallen.com.

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FULL SERVICE DESIGN Interiors | Window Coverings | Custom Cabinets

Design Styles Traditional Modern

•

•

Contemporary

Transitional

•

Old-World

Custom Window Coverings and Installation � Color Consultation Color and Material Coordination � Space Planning Cabinet and Furniture Design Decorative Accessories � Project Management � Turn-Key Interiors

DOWNTOWN SHOWROOM: 10 East Figueroa Street | Santa Barbara | (805) 450-0282 | www.sbhomedesign.com

Congratulations Certified Clean Creeks Businesses!

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

Cadiz Restaurant + Bar

The Lovin’ Spoonful

Chooket

Mulligan’s Café & Bar

509 State Street 2018 Cliff Drive

The Green Table

113 W. De La Guerra Street

Kyle’s Kitchen

791 Chapala Street

2028 Cliff Drive

3500 McCaw Avenue

Nook

116 Santa Barbara Street

Recipes Bakery

604 Santa Barbara Street

Is your business certified?

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

Funded by hotel visitors through Measure B. 56

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IN THE GARDEN

A rose is a rose is a rose…

Preparing for the splendor

By Lisa Cullen

T

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

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

Location, Location, Location

This mantra doesn’t just apply to Real Estate. Roses want sun (at least 5 hours a day), good airflow and good drainage. If you have clay soil you would do better to build raised beds. When planning a dedicated “Rose Garden” allow at least 3 feet between each plant.

Hybrid Tea Roses and Floribundas (such as Peace and Julia Child) are best planted in their own designated area, as they need special treatment. In contrast, Landscape Roses (such as Icebergs) can be integrating into your existing landscape and are practically year-round bloomers.

Once you have selected the location, prepare for planting.

The holes should be 18” deep and about 2 feet across. Amend the soil in a ratio of about 50% Rose Planting Mix and 50% native soil. Mix it really well, put some Bone meal at the bottom of the hole and then plant your Rose. If you replace a Rose in your garden, be sure to clean out all of the old soil and use new soil and new amendments, never put a new Rose in an old hole. w w w. f o o d – h o m e . c o m

Choosing Roses

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

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

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

Rose Care Basics

After planting, apply a thick layer of mulch and water roses well.

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

Continue to “dead head” your roses to keep them flowering.

Around September cut them back by about a third and feed one last time. This will ensure a beautiful new round of flowers in 60-70 days.

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

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

Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com. Follow her blog at www.gardengossipsb.blogspot.com FOOD & HOME

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

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

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

Rebates may be available. For inspiration go on a “Virtual Garden Tour” at SantaBarbaraCa.gov/WaterWise

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

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

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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

DINING OUT

AlexSiegelPhoto.com

TABLE WITH A VIEW‌ A Santa Barbara sunset is made that much better when you include a few cocktails and appetizers form the Harbor Restaurant on Stearns Wharf. Serving classic USDA prime steaks and seafood along with great burgers, salads and specialty drinks, The Harbor also features one of the largest premium wine lists in the region. www.harbor.com

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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 recommended.

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

Breakwater Restaurant. Enjoy the comfortable large patio overlooking the historic, scenic Santa Barbara Harbor. Serving breakfast, lunch and dinner daily from 7 AM. Award winning clam chowder, nightly specials, fresh seafood, steaks, sandwiches, salads and a kid’s menu for your little mariners. At the scenic Santa Barbara Harbor, 107 Harbor Way. 805-9651557. 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 w w w. f o o d – h o m e . c o m

Voted Best Steakhouse in SB six times!

DINNER from 4pm Daily

LUNCH from 11:30am to 3:00pm

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

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

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DINING OUT tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417.

Chuck’s Waterfront Grill. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$ Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805-568-0702. www. darganssb.com El Encanto. 800 Alvarado Pl., Santa Barbara, 805-8455800, elencanto.com, open daily for breakfast, lunch, and dinner, Sun. for brunch. The hotel’s lounge, wine

room, bar, and terrace all boast romantic settings California-coastal cuisine and stunning views.

Eladio’s Restaurant & Bar. Fun, friendly, great bar with TV, heated fountain patio with ocean views and comfort food kids will love! Serving breakfast, lunch, dinner and a sensational Sunday brunch. Open 7 days. [BBrLD] $ (FB). 1 State Street, (805) 963-4466, www.harborviewinnsb.com.

Endless Summer Bar-Cafe. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

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

Finch & Fork. 31 W. Carrillo St., Santa Barbara, 805879-9100, 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. 805-966-2112. www.fishouse.

Eclectic California Cuisine Award-Winning Wine list

Full Bar * Martini Menu

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

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

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

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating..

Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm.

[BrLD] $$ (FB). 512 State Street, 805-965-3363. In 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 805770-5388.

“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

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Private Banquet Room with Custom Menus Catering * Take-out w w w. f o o d – h o m e . c o m

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

www.luckys-steakhouse.com

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

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

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

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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

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 64

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DINING OUT 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. It is an experience not to be missed! Now serving breakfast, too.

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

La Arcada Bistro. Beautiful downtown dining serving breakfast lunch and dinner. Private events welcome. 1112 State Street.

805-965-5742. www.laarcadabistro.com/private-dining.

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.

Max’s. Sensational breakfast haunt in San Roque for over 30 years. Also features Italian scratch made offering at dinner.

3514 State St. 805-898-9121. [BLD] $$ Milk & Honey. 30 W. Anapamu St., Santa Barbara, 805-2754232, milknhoneytapas.com; open Mon.-Sat. for dinner, Sun. for brunch. Dine on flavorful modern tapas and fresh cocktails at this chic restaurant.

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

Nectar. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. [BrD] $$ (FB)20 E. Cota St., 805-899-4694 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. New locations at The Shoppes Westlake Village. www.oliocucina.com. 11 W. Victoria Street, 805-899-2699 Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh 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, 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 w w w. f o o d – h o m e . c o m

DINING OUT 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 East Cabrillo Blvd. 9662112.

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

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

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

Somerset. Dine and drink amid rubble stone planters and 100 year old olive trees, a truly unique experience awaits.

Reservations can be made at website www.SomersetSb.com or call at 805-845-7112.

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.

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

Via Maestra 42. Traditional Italian flavors fill this deli/shop/café.

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

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

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DINING OUT VENUES & PRIVATE DINING

E E R F DELIVERY

*

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

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

Great Deli!

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

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 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-

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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