Food & Home Magazine - Summer 2015

food&home DINE OUT!

21 SENSATIONAL SUMMER CHOICES FROM LOCAL KITCHENS

PLUS: WHISKY DARGAN’S WINNING LOCAL BURGER RED SNAPPER LOVE GALLEY KITCHENS

AND MORE!

All The Best Platter from Palace Grill.

Photo by Ashley Gove.

My Vision

is to delight in each breathtaking view in every room.

417 Rose Avenue

Santa Barbara, CA 93101 805.965.7772

haywarddesigncenter.com

Whether I choose to entertain guests in the living room or relax by myself in the tub, I can embrace the stunning views of my locale. I found the perfect windows and doors from Kolbe - the large expanses of glass and slim profiles of the VistaLuxe® Collection.

Bringing your vision to life takes a higher level of creativity and expertise. Who you choose matters. Contact the experts at Hayward Design Center for your personal design consultation. Our extensive showroom and knowledgeable staff will help you view, operate, and choose the right Kolbe products for your home.

© 2015 Kolbe & Kolbe Millwork Co., Inc. Photos courtesy of Christopher Simmonds Architect

EXPERTISE IN:

Home Theater

Flat Screen + Projection

Audio and Acoustics

Shades + Lighting

Whole House Control

Streaming Media

GO FROM SO-SO TO SYMPHONIC.

Chances are you’ve got a portable media player, but if you’re still listening to music with the cheap earbuds that came with it you’re really missing out. You’ve got a library of great music at your fingertips, but there are parts of your favorite songs that are simply not there. Upgrading to a pair of quality speakers, headphones or a digital media system will recreate the experience that the artist intended, and create the experience you deserve. All your music is right there, but can you hear it?

MonaLisa Touch™ can save your love life. Let’s face it. Sex is good for you in so many ways. Other than the obvious bene ts, it also relieves stress, lowers blood pressure and boosts self esteem… plus it’s great exercise! Why let a drop in estrogen due to menopause determine whether or not you have a passionate, ful lling love life? Say goodbye to messy creams and hormones, and say hello to MonaLisa Touch™.

MonaLisa Touch™ is life changing. O ered exclusively in Santa Barbara at e G Spa, MonaLisa Touch™ is an innovative laser procedure that is helping women everywhere. It’s a painless, 10-minute treatment with no downtime. No anesthesia. No side e ects.

TRI VALLEY POOL & SPA. INC. “A BETTER WAY TO BUILD”

“Our project consisted of the remodeling of an existing pool, addition of a spa, and the reconfiguration of our outdoor living space. The large-scale project produced many interconnected problems and decisions. Craig Kircher and his team at Tri-Valley Pools patiently shared their vast wealth of information, took us on multiple tours of beautifully completed pools with varied colors, textures, and shapes. After months of research, we were able to confidentially proceed with our project which was efficiently and expeditiously completed. We are absolutely thrilled with the result and couldn’t recommend the Tri-Valley team more highly.”

—Anne And LArry Crowe

EXAMPLES FROM OUR DAILY CHANGING MENU

Fresh Local Crab Salad with Papaya, Limes & Ginger

Santa Barbara Black Cod with Meyer Lemon-Basil Sauce & Leafy Greens

Shelton Farms Duck with Cabernet Sauce, Baby Turnips & Leeks

Watkins Ranch Filet Mignon with Balsamic Sauce & Roasted Golden Beets

TRADITION AWAKENED

PubLIsher & PresIdent

Philip Kirkwood

phil@food-home.com

AssoCIAte PubLIsher

Karen Reynolds

karen@food-home.com

ContrIbutors

Raymond Bloom

Kim Carmel

Bonnie Carroll

Lisa Cullen

Bryan Henson

Lynette La Mere

Julia McHugh

Nancy Ransohoff

Jaime Relth

Leslie Westbrook

PhotogrAPhy

Jim Bartsch

Bill Boyd

Michael Brown

Eliot Crowley

Mehosh Dziadzio

Barb Fabian

Brauilo Godinez

Ashley Gove

Patty McDaniel

Kim Reierson

James Stefiuk

Kevin Steele

ContACt InformAtIon

P.O. Box 20025, Santa Barbara, CA 93120 (805) 455-4756

www.food–home.com

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 © 2014. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

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Irish Fare

And the tale of sipping of 100 single malts

You might say Paul Dargan was born to own an Irish Pub. He loves everything about the pub life…the food, the drink and most of all, the people. “In Ireland, the pubs are where the community gets together to share stories and relax with family,” says Dargan. “It’s not a bar or club atmosphere like it often is in the U.S. It’s more of an extension of your home where you feel cozy and comfortable, which is why most Irish people grow up in the pubs.” And for the last 17 years, Dargan has been recreating the Irish traditions he left behind with his own version of Dargan’s Irish Pub and Restaurant, this time in downtown Santa Barbara.

The moment you walk in the door you get the feeling you’ve just stepped off the train in Cookstown, Ireland, where his Grandfather built the original Dargan’s in 1927. Rich pine wood flooring and cabinetry, a warm glow of the fireplace, and of course the bar featuring no less than 100 varieties of single malt scotches and whiskeys. “We’re very proud of our scotch collection,” says Dargan. “We have regular scotch tastings throughout the year where we offer five to six samples from low to very high end labels. We pair the tastings with small bites from the menu for those who want them, but if you get a really rich and clean scotch like a Macallan 12 or 21, it’s perfect all on its own.” Dargan’s of-

Eliot Crowley

fers a “wee dram” tasting size so customers can sample the higher end at an affordable price. Dargan has served thousands of barrels worth over the years, which most certainly qualifies him and his staff to give tasting advice to customers. “Scotch is definitely an acquired taste,” he says. It’s why we have so many to choose from. You want to start out with lighter, less expensive versions and gradually move to the more expensive, rich smoke varieties. As the distillers will tell you, scotch starts out clear with the various shades of brown coming from the aging in the oak barrel, most of which comes from the U.S. The smokiness comes from the peat which is dried with the grain…a truly wonderful process that produces a sipping flavor like no other.”

The menu, which Dargan refers to as traditional Irish comfort food, features favorites like corned beef with Farmer’s Market cabbage, local fish and chips, and a crowdpleasing steak and Guinness pie made with organic vegetables slowly roasted in the oven. The Scottish salmon with wild rice and mango salsa is also popular. Thursday through Sunday the special Chef’s menu includes a succulent Lamb Shank which is slowly braised with a red wine reduction; a roasted free-range chicken marinated in lemon, rosemary and garlic and house signature Guinness braised boneless short ribs served with mashed potatoes and seasonal, locally sourced vegetables. For dessert you have to sample the Dargan’s crème brulee, a decadent offering made with Irish cream, raspberry sauce and strawberries. The Mudd pie is also a winner.

“I’ve been on the business side of the pub for 17 years now, but I’ve spent a lifetime in the culture,” says Dargan. “I love the life and to me it’s not work. I hope to be in this business for many a year.” The Gaelic saying: Cead mile failte rombat! Which translates to: A hundred thousand welcomes to you! Is truly the creed at this establishment and is why Dargan’s will continue to be a Santa Barbara favorite for years to come.

–Raymond Bloom

Dargan’s Irish Pub is located at 18 East Ortega in the heart of Old Town. 805-568-0702. www. darganssb.com. Dargan’s private lounge area is also available for large parties, both private and corporate.

On Fire flavors at Brander

Francis Mallmann, internationally renound chef and author of the top selling cookbook On Fire, taught his nephew Agustin Mallman his techniques which were very much on display at The Brander Winery last May. The cheering crowd of about 100 guests were treated to an afternoon of On Fire samplings while enjoying some great wine paring choices from Brander. The food was a beautiful blend of bright, light vegetables and earthy, charred meats; which is a trademark of the Mallmann method. The book, which is offered for sale at Brander Winery, showcases some 100 mouthwatering recipes that employ the unique grilling techniques…some of which take several tries to master. Agustin, who travels back and forth from his home town in Argentina, is sure to be on hand again for more BBQ events, possibly this year. For more information on such events, call the winery at 805-6882455 or visit www.brander.com. --RB

My friends and I all know I can’t cook…which is why at potluck garden parties I’m always assigned to bring something already done. For summer the call is usually for something that compliments any thing barbequed… something cool, light and refreshing. Enter the fresh fruit tart from Whole Foods Market Bakery: Fresh local strawberries, blueberries, raspberries and oranges rim the nine-inch crust and are joined by mango, kiwi, apple and pineapple slices for an explosion of color that is truly heaven sent. The filling is simple custard made from cage free ranch eggs, whole milk, sugar and salt. The crust is light and made with unbleached wheat flour. If you really want to serve it up crazy good, add a scoop of vanilla ice cream (McConnell’s, of course) with a sprig of mint. The flavors will send your mind to all things paradise and cool the heat on any summer day. And the best part is I just had to pick it up on the way to the party. --RB

Tarts are available at the Whole Foods Market bakery department, 3731 State Street. 805-8376959. For corporate outings calling for several pies, 48 hour notice is suggested.

A

tart from the heavens

Louie’s is a hidden gem

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.

2012

Food 26

Decor 21

Service 25

Cost $47

Vibrant Voyagers

Apricots

When traveling, there is a mutually influencing phenomenon that occurs, often unknown at the time, but widely impacting in years to come. The voyager brings to the locals as much as he/she takes away. The apricot, our short-lived summer gift, is perhaps the greatest example of this exchange, as it brings its cultural past to bear fruit in our soil after a journey of centuries.

The native background of the apricot is assumed to be Chinese, yet its true origin remains a mystery. One thing is certain; this relative of the peach has had a unique cultural journey. Finding its way to Armenia along the Silk Road, it is often thought to be native to Eastern Europe. Later, Roman General Lucullus is thought to have brought the fruit west, where it was introduced to Greece by Alexander the Great. Today, the apricot has spread to all parts of the globe, wherever climates will support it.

Its appearance in Spanish missions along the Californian coast in the late 18th century marked the fruit’s official, first recorded presence in the United States. Since then, these seedlings have become a large part of American fruit production. Apricots in the United States are grown primarily in the sunny orchards of California, which provide the perfect climate for their cultivation. Today, the United States joins Turkey, Italy and France as the leading producers of apricots around the world.

Like any traveler, the apricot brings tales to accompany its cul-

tural past. Its famously short harvesting season has given rise to the common Egyptian Arabic expression “in apricot season,” generally uttered in response to an unlikely prediction. In early history, laetrile, a chemical found in apricot seeds, was thought to be a treatment for tumors and ulcers (a belief later proven false), and traditional Chinese medicine considered apricots helpful in regenerating bodily fluids, detoxifying the body, and quenching thirst.

But north or south, east or west, there’s no denying that this fruit has provided us with a myriad of nutrients for our health. The apricot is rich in a wide variety of carotenoids and antioxidants that help prevent heart disease and reduce cholesterol levels. The vibrantly hued fruits are full of healthboosting betacarotene, fiber, potassium, and Vitamins A and C.

The sight of the small golden fruit, the feel of its velvety skin and flesh and the taste of its smooth and sweet juice are among the first signs of summer. Because their peak season is short, between May and August, take advantage of fresh, in-season apricots as much as possible. Use them in chicken or vegetable stews to create a unique Middle Eastern flavor, or slice them into hot and cold cereal, green salad and whole grain pancake batter for a tangy twist to your everyday meals. Its apricot season now, so take this time to enjoy this well-cultured fruit, the succulent flavor and natural health benefits it has come to bring us. —Megan Lucero

Builder by day… Chef by night

Scott Wallace has the winning combo

by rAymond bLoom

The day job for Scott Wallace is building luxury homes for his company Montecito Custom Homes (MCH) here in Santa Barbara. He’s been doing that for the past 20 years and is regarded by many in his industry as a leader in that trade. He regards himself as a perfection visionary that sees how the end design will really be used. Wallace has designed and built countless gourmet kitchens for his clients, and while doing that he has, most likely by pure hands on experience, developed an ever-stronger passion for how those kitchens are used. Indeed, when the hard hat comes off at the end of the day and the construction tools are put away, Wallace dons a chef coat, sharpens his knives and starts creating other works of art…great tasting food. So creative and delectable are his dishes that one of them, the Cuban Cowboy Burger, earned him top honors at the Bud and Burgers competition staged by Anheuser-Busch at this year’s Stage Coach Music Festival in Indio, CA. With the victory, Wallace will now advance to St. Louis Mo., to compete in the Bud & Burger finals and a chance to win $100,000 and earn the title as America’s Best Amateur Burger Chef.

“Cooking and creating great recipes is my stress relief,” says Wallace.” “It’s so rewarding to make great meals from scratch and then blow it out on a big dinner party for friends and family. People close to me have always said they like my cooking. I guess my going to St. Louis confirms they weren’t just being polite.”

The Cowboy Cuban is constructed with both pork and veal for the main patty, but the addition of apple wood smoked ham, pepper jack chees and other spices gives it that special paring to draught beer, especially Budweiser. “My grandmother was a great cook and her influence guides my passion for making all my recipes truly unique.”

The format for the finals in St. Louis will feature Wallace and nine other finalists from all over the country. Of that 10, the top three will be selected by public vote. The Three finalist will then be judged by a panel of three professionals, one of which is world renowned Chef David Chang. The champion will automatically be entered into another competition called Burgers of the USA (working title) hosted by Budweiser and aired on Esquire channel.

As for the day job, Wallace says that after surviving the economic down turn he is now well established in the Santa Barbara community and prepared to grow MCH. “What I really enjoy is watching each project come together through unity and synergy of all involved. In addition, I love to see the final product and then cook my client(s) a fine meal after a job well done.“ As for the night job, Wallace says there are some catering plans when time permits and of course more cooking competitions. Best of luck in St. Louis!

Photos by Eliot Crowley

Jambalaya and...

burger

1 lb ground veal

1/2 lb ground pork

1/2 cup mesquite steak sauce

Salt/pepper

Garlic/herb grind

Stacker pickles

Dijon mustard

Pepper jack cheese

Apple wood smoked ham

Sesame bun

gArnIsh

Sweet potato fries

Habanero pepper

Chive/cream cheese

Mix together veal, pork and incorporate mesquite sauce adding salt, pepper and grinding herbs to taste. Let meat sit for at least 1 hour to marinate.

Create 1/2 lb patties, heat oil in cast iron pan on medium heat cook approximately 4 minutes per side or until a rich golden brown. Heat apple wood smoked ham in 1 tbl spoon of water place on top of burger once flipped, add pepper jack cheese and cover for last minute of cooking.

Melt 1tbl spoon of butter in pan, toast sesame bun till golden brown and crispy.

Spread Dijon on bottom bun, place burger on same bun and top with 2 pickles. Garnish with sweet potato fries and open face habanero popper.

THE COWBOY CUBAN

“This

Sale of the grape…

Being a wine guy and answering questions all day about this stuff necessitates that I’m at least somewhat informed about the things we carry. There’s always something new to taste or learn about. The more I get out and about at trade tastings and wine conferences, it makes me realize that everyone’s knowledge level, even within the business, varies astonishingly.

Some wine geeks have enormous amounts of information at their fingertips. As a parlor trick, they can recite a list of who led the picking crew that harvested the ’59 Mouton Rothschild, and give you concise, historic, and meteorological reports on the morning that the first grapes came in: “It was sunny but slightly misty on that crisp autumnal dawn, as Francois, Guy, Jean Michel and the boys tackled the first acre of vines. The breeze was out of the southwest at four knots, and a high pressure center kept the skies blue and cloudless. Little did they know that those baskets of grapes were destined to forge a legend.”

Now, I love anecdotal information, and find myself using it when I have a bit of worthwhile trivia to entertain with during a wine transaction:

“Well, heck: the entire shipment of this five dollar Bolivian Merlot was hijacked at gunpoint in Sau Pedro…it was tasted by the Uzi-toting vino-thugs and then immediately returned to the importer after the indignant criminals proclaimed it, quote, “too vegetal and somewhat thin on the mid-palate.” I disagreed with their assessment, and bought the entire lot from the frightened importer, who was so upset by the incident

that he sold me the 200 cases at an enormous discount and left the wine business to bus tables at an Applebee’s.”

I’ve also discovered that the amount of information necessary to sell a bottle of wine is in direct proportion to its price.

For example, trying to incite a customer’s passion for a pricey Australian Shiraz requires me to turn into a Shakespearean soliloquist. The customer will ask me about the wine, and suddenly, the store lights will fade, save for a single overhead spot which paints my face in dramatic, eerie fashion.

I hold up the bottle like a skull and address my audience: “I know little that may comfort ye, but tis this I shall relay; just as the twilight descends, purple and black, enveloping the earth with its inevitable overlay of night, so shall this exquisite nectar please thee with the sinful essence of deepest, darkest fruits. Verily, it is a regal spice box overflowing with clove, cedar and lavender, and it finishes in heavenly fashion, offering glimpses of a shining and serene hereafter…and don’t forget, we also do a ten percent discount on six bottles or more.”

Anecdotes and information are useful, but most customers just want to know what the wine tastes like, and that’s where trivia and textbooks are of no use. That’s why we taste all the @#$%-ing time… — BOB Wesley

Bob Wesley is the owner of the Winehound Wine Shop in the La Cumbre Plaza, Santa Barbara. 805-845-5247.

celebrities.”

top cellars

2012 DOMAINES ANDRÉ AUBERT GRIGNAN-LESADHÉMAR LE DEVOY ($10)

A great Southern Rhone wine value. In fact, we haven’t found a better wine at this price point in years. 80% grenache, 20% syrah. A stellar wine paired with lamb marinated with rosemary, thyme, and garlic and then grilled to perfection.

2013 BODEGA JUAN

GIL HONORO VERA GRENACHE ($9.50)

Bursting with fresh, vibrant berries, violets, and underbrush, this wine delights the palate with its intensity and length. This and a perfectly grilled steak, and you have the start to a perfect evening.

2014 BRANDER ROSE OF CABERNET SAUVIGNON ($13)

Beautifully melding elegance and grace with irrepressible style and verve. A perfectly dry rose that says, ‘bring me on your next picnic’. It a wine to sip all afternoon this summer.

For the love of Snapper

Eliot Crowley

Santa Barbara Fish Market owner Brian Colgate shows off a fresh catch of the beloved red snapper.

One of the absolute fish favorites for Santa Barbara Fish Market owner Brian Colgate is the local red snapper. “It’s one of my favorite to cook whole right on the grill. The flakey white meat is comparable to local halibut and sea bass, but some of the local fisherman argue that it has a lot more flavor.” Colgate says that Pacific snapper is sustainably harvested most of the year by local fisherman except for a short closure in March and April. Summer is peak season and perfect for snapper BBQ parties, but it can also be served broiled, baked, steamed, poached, fried or chopped up for soup. The snapper at the market usually comes whole and ranges in size from one to four pounds. When planning for a party Colgate says to portion about a pound per person as a good rule of thumb.

Santa Barbara Fish Market is located 117 Harbor Way. 805-965-9564.

SNAPPER RECIPES

Here are two very easy and delicious ways to enjoy a fresh catch from SB Fish Market. Both recipes highlight local red snapper, but the final dishes are very different. If you are in a rush, go for the grilled version. If you are in the mood for something heartier and warming, try the stovetop poached version. I hope you enjoy!

SPICY COCONUT PAPAYA SNAPPER

I love Thai food. It’s my go-to for a quick and healthy take out meal, packed with veggies and tons of flavor. This dish is inspired by pineapple curry, one of my favorite thai dishes. It’s brothy, sweet, tangy, spicy and delicious.

Serves 2

Prep time: 10 mins

Cook time: 25 mins

2 6 oz red snapper fillets, cut into thirds

1 clove garlic

1 Tbsp apple cider vinegar

1 can light coconut milk

2 Tbsp red curry paste

¼ tsp crushed red pepper

1/8 tsp turmeric

1 TB coconut or olive oil

1 papaya , diced into small cubes

1 cup cooked edamame, shelled

1 cup quinoa (dry)

Juice of 2 limes

Finely chop 1 clove garlic and add to large sauce pan. Add apple cider vinegar and cook on high heat for about a minute. Add coconut milk, curry paste, turmeric, crushed red pepper, papaya and mix well.

(continued)

by Wood-Mode.

ClassiC Downtown Dining

HOME COOKING

Reduce heat to medium and allow to cook for about 10 minutes. Season the snapper with salt and pepper then add to broth. Cook for an additional 10 minutes. Do not let boil. Add in lime juice once fish is done cooking.

Coat small saucepan with a Tbsp of oil on high heat. Add in dry quinoa and stir so it evenly covers the pan as is coated with the oil. Let it toast for about 1 min. (TIP- this prevents the quinoa from becoming mushy and gives it a nice crunch and firm texture). Add in ½ cup coconut milk broth and bring to a boil. Reduce to a simmer and keep covered. Add in more broth as needed and stir gently, allowing the quinoa to soak up the liquid, but never getting to a soupy consistency. The end result should be slightly crunchy on the outside, but fully cooked through and tender on the inside. This will allow the quinoa to withstand the broth and not get lost in the dish, or become soggy or mushy. The quinoa is cooked in a similar style as risotto, and retains a nice firm texture. Instead of water, the coconut broth is used to deepen the flavor.

Add cooked quinoa to bowl, top with snapper and coconut broth. Finish with edamame.

The papaya will give the dish a velvety, buttery texture, plus adding sweetness and cutting through the spiciness and richness of coconut milk. Edammame brightens the dish and add a crisp and salty component. I add it in at the very end so it doesn’t become

too soft and over-cooked. I like to finish off the dish with a healthy squeeze of siracha and add a sprinkle of red pepper flakes on top for extra heat!

Recipes by Joanna Krenich is a Chef, nutrition educator and food writer. www.joannakrenich. com

SNAPPER TACOS

Red Snapper Ingredients:

4 snapper fillets, 6 ounces each 2 tablespoons olive oil

Red Snapper Instructions: Brush the fish with olive oil, season with salt and pepper and grill on med. high for 2 minutes on each side. Remove and cover.

Coleslaw Ingredients:

1 cup mayonnaise

1 teaspoon (or more) black pepper

½ teaspoon celery salt

½ teaspoon dried mustard

3 tablespoons vinegar

1 head cabbage, medium sized

1 teaspoon salt

Coleslaw Instructions: Whisk together mayonnaise, black pepper, celery salt, dried mustard and vinegar in a small bowl.

Grate the cabbage in a food processor. Place in a colander or sieve and sprinkle with the salt. Let it sit and drain for at least 20 minutes, then pat dry with paper towels.

Put the grated cabbage in a large bowl and stir in the sauce. Be careful not to over-sauce. Add more salt and black pepper if needed.

Pico de Gallo Ingredients:

3 red onions

12 Roma tomatoes

3 cups fresh cilantro leaves

2 jalapenos

2 lime

Salt to taste

Pico de Gallo Instructions: Dice onion and tomato. Roughly chop the cilantro. Slice jalapenos in half - with a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalape-

James Stefiuk

nos very finely. Combine first four ingredients into a bowl. Squeeze the juice from limes into bowl. Sprinkle with salt, and stir together until combined. Be sure to taste and adjust the seasonings, adding salt or more diced jalapeno if needed. Once everything is prepared you can build your taco with as little or as much of each component as desired.

Additional Ingredients:

Flour tortillas, warmed Chips for extra pico de gallo

Hot Sauce (optional)

Recipe by James Stefiuk www.carolinafoodphotography.com

TROPICAL GRILLED SNAPPER

Nothing’s easier to cook or clean up then a meal on the grill. Just a few simple ingredients go a long way when you start with a quality piece of fish. A fresh fish should have a clean, ocean smell, and not a pungent, “fishy” smell. Add some bright citrus, your favorites veggies and a crisp salad, and you have a perfect meal in a matter of minutes!

Serves 2

Prep time: 15 mins

Cook time: 5-15 mins

2 6 oz red snapper fillets

Juice of ½ orange

Juice of 1 lime

½ papaya, diced into small cubes

Salt and pepper to taste

Assorted veggies

1 Tbsp olive oil

Place each fillet on large sheet of foil, add a drizzle of olive oil, lime and orange juice, salt and pepper. Add diced papaya and press foil firmly closed into a packet and place on grill on medium heat for about 10 minutes. Fish will be flaky and white (no longer translucent) when ready. Add salt and pepper if needed and another squeeze of fresh lime juice.

Some great veggies to go along with this on the side: snow peas or snap peas, yellow squash and sweet potatoes (cut into small cubes for shorter cook time). Just take your favorite veggies and wrap in foil with a drizzle of olive oil, squeeze of lemon and salt and pepper. Let sit on grill on low heat for 5-15 minutes, depending on how cooked you like your veggies. Serve along side fish.

Salad:

1 head butter lettuce

2 thinly sliced small radishes

½ orange, segmented

1 medium avocado

IT’S TIME TO

Lunch • Dinner • Private Parties

Happy Hour Weekdays 3 to 6:30 • Live Music Wed–Sat 6 to 9

113 Harbor Way

By The Boats and Under The Sails

Reservations (805) 564-1200 • Free Valet Parking chuckswaterfrontgrill.com

STEAK • SEAFOOD • COCKTAILS

Dressing:

Juice of ½ lemon

1 tsp apple cider vinegar

Salt and pepper to taste

Coarsely chop or tear large pieces lettuce and place in bowl. Gently toss in radish and orange segments. Mix lemon juice, apple cider vinegar and salt and pepper in small bowl. Drizzle over salad and top with sliced avocado.

COOKIE’S SNAPPER AIOLI

1-Cup Mayonnaise

3 teaspoons of Coleman’s Dry Mustard

2 teaspoons Worcestershire Sauce

1 teaspoon A-1 Steak Sauce

1/8 cup of Half and Half

Salt to taste

Whip Mayonnaise and Dry Mustard for two minutes. Add Worcestershire and A-1 sauce, mix thoroughly then add half and half and salt. Continue to mix until well blended. Chill overnight for best results.

Works great as a condiment to the Snapper Tacos or as a marinade before grilling.

The Spicy Version

Prepare Crab Aioli as above, adding ½ of a medium sized finely chopped jalapeno with the salt and cream.

Recipes by Janice “Cookie” Newlon.

Party Favorite: BACON & GOAT CHEESE STUFFED MUSHROOMS

65 pieces

2 1/2 lb medium sized mushrooms

1 lb bacon, crisped and crumbled

1/2 lb soft goat cheese (room temperature)

2 bunches of fresh chives (reserve a fat pinch of them for garnish)

1/2 lb cream cheese (room temperature) shot Worcestershire sauce pinch cayenne pepper

Wipe mushrooms clean and pop off the stems. Gently blend all of the ingredients. Fill mushroom caps with a small scoop each, it’s ok to heap the filling, it won’t melt out. Put them on a rimmed sheet pan. You can hold them here at this point one or two days refrigerated & bake them later if you want.

When needed, bake them at 350 degrees uncovered with a couple spoons of water in the pan to keep them moist during cooking until the cheese is colored just a bit, about 15 minutes.

James Stefiuk

Shelly Vinson

Summer Dining

22 great choices from local kitchens

Nothing beats dining out on a summer’s evening. It could be with a group of friends kicked back on one of the many patios. Maybe an intimate table with that special someone…even by yourself on those nights you’re just too exhausted to cook at home. The days are long and carefree, the menus are alive with seafood, sun ripened local fruit, fresh herbs and the smoky flavors of fresh meats cooking on the grill. It all adds up to the perfect Santa Barbara dining experience. The choices are many…here is a brief sampling:

CAFE STELLA

CA DARIO

OPAL LUCKY’S

Mehosh Dziadzio

Ashley Gove

Ashley Gove

Michael Brown

SCARLETT BEGONIA

Wild King Salmon

Served with saltwater potatoes, sea beans and crème d’amandes. 805770-2143.

PALOMA

Chile en Nogada

Paloma’s signature dish! The classic chile en Nogada is originally from the state of Puebla Mexico. Stuffed pasilla pepper with special ground beef picadillo, walnuts, and fruits. Topped with a delicious creamy walnut sauce and pomegranate seeds. Served with a side of rice. 805-681-0766.

PALACE GRILL

All The Best Platter Includes: blackened salmon topped with crawfish tails and Hollandaise sauce, spicy crawfish etouffee, soft shell crab and Caribbean coconut shrimp, and... Louisiana bread pudding soufflé with whiskey cream sauce. 805-963-5000.

JANE

Jane’s popular fish stew on the dinner menu: Assorted seasonal fresh shellfish, fish, vegetables, ginger & coconut milk. Mixed seafood and vegetable stew, assorted fresh fish & shellfish, snow peas, new potatoes, jalapeño, fresh ginger & coconut cream. 805-9621311.

LOUIE’S AT THE UPHAM

Shrimp and Scallop Cakes

Light and fresh, this is a perfect starter dish. Made fresh each day and pan sautéed for an elegant crust. 805-963-7003.

SLY’S

Jumbo Shrimp

Cocktail

A classic summer dish featuring huge U-7 shrimp, freshly grated horseradish, lemon wedge and red cocktail sauce. Perfect! 805-884-9419.

OLIO E LIMONE

Panzanella Salad

Prepared with vine ripened tomatoes, bite size pieces of Italian bread, cucumbers, red onions and fresh basil, then finished with olive oil and vinegar. 805-899-2699.

HOLDREN’S STEAKHOUSE

The signature

14-ounce prime filet Served with grilled vegetable and a spring of rosemary and a glass of Carr Pinot Noir. Enough said. 805-965-3363.

OPAL

Phyllo Wrapped Tiger Prawns

The prawns are a favorite among regulars and are served with house made coconut curry sauce and citrus for just the right balance. Pairs great with Tercero’s The Outlier, 2012. 805-966-9676.

BOUCHON

Confit of pork belly

With potato crisps, tomato-basil gastrique, dressed arugula, poached duck egg Margerum M5 2012. 805-730-1160.

DOWNEY’S

Mesquite-seared Ahi

With mango-cucumber salsa and grilled asparagus. Demure Roussanne from the Central Coast 2012 is a great pair. 805-966-5006.

Shelly Vinson

CHUCK’S WATERFRONT GRILL JANE

OLIO E LIMONE

SCARLETT BEGONIA

Ashley Gove

Ashley Gove

Michael Brown

WINE CASK

Grilled local sea bass

With ratatouille, saffron potatoes, sauce bouillabaisse paired with Margerum

Sauvignon Blanch

Sybarite from Happy Canyon AVA. 805-9669463.

STELLA MARE

Mussels and Fries

Black mussels sautéed in a cream sauce with local herbs and then served with a crust of bread. Stella Artois beer is a great pair. (805) 969-6705

CAFÉ STELLA BISTRO

Lamb Sliders

With arugula and house dressing served on a miniature brioche bun. 805-569-7698.

PARADISE CAFÉ

Huevos Valenuela

An ode to the famed Dodger pitcher Fernando Valenuela, this dish borrows a bit from a classes huevos rancheros, but features scrambled eggs black beans, avocado, cheese and salsa. 8056-9624416.

CROCODILE AT THE LEMON TREE INN

Ktistina’s Rosemary

Chicken

Roasted with olive oil and fresh rosemary from the house farm, then fanned out over garlic mash and grilled local vegetables. Pairs well with Qupe Syrah 2012. 805-687-6444.

HOLDREN’S

WINE CASK

Shelly Vinson

Ashley Gove

Bill Boyd

BREAKWATER RESTAURANT

Steak & Shrimp combo

10-ounce choice pub steak with crisp coconut shrimp, choice of vegies and rice or potato de jour. (805) 965-1557

CA DARIO

Costata alla

Fiorentina

16-ounce rib eye steak, seared and grilled, then served with stewed white beans and sage. Perfect with local Pino Noir. 805-884-9419.

CHUCK’S WATERFRONT GRILL

The Rincon Burger

One of several signature burgers on the menu featuring half pound grilled Angus beef topped with sharp cheddar cheese and red onions. Great with a cold brew, of course. 805-564-1200.

FISHOUSE

Sesame Wonton

Crusted Mahi Mahi

Hawaiian mahi mahi rolled in sesame seeds and crispy wontons, served with pineapplefried rice and sautéed seasonal vegetables, topped with roasted red pepper beurre blanc. 805-966-2112.

LUCKY’S STEAKHOUSE

Pepper Steak with Cognac

Best paired with a Summerland Winery Pino Noir and a side of spinach and skinny onion rings. 805-5657540.

PALOMA

Ashley Gove

Ashley Gove

Ashley Gove

Michael Brown

Photo by Brauilo Godinez

cOmpiled By leslie a . WestBrOOk

The ice cream challenge…

New summer delights from McConnell’s Ice Cream on State Street include milk jam ice creams – Strawberry Rhubarb or Boysenberry Rosé, made with rose wine preserves. Summer Fruit Cobbler includes “biscuit-y” chucks of peach cobbler. To book the mobile McCart for a party, wedding or family reunion, contact events@mcconnells.com McConnell’s Fine Ice Creams, 728 State Street, Santa Barbara (805) 324-4402.

We also love Rori’s Artisanal Creamery’s yummy organic handmade ice creams. Summer flavors include lemon with wild berry swirl and a streusel topping, Fresh Orange Freeze, made with Cara cara orange sherbet and fresh squeezed orange juice, and Blueberry Buttermilk. But it’s hard to pass up a scoop of the dairy free Roman’s Coconut Chocolate or Malted Milk Ball flavors. Rori’s Artisanal Creamery, 1024 “D” Coast Village Road (in shopping center) Montecito (805) 770-2266, downtown in Santa Barbara Public Market, 38 West Victoria (805) 845-2223. www. roriscreamery.com.

Vintage Ice Cream Scoops ($45 and up) available at DIANI Living, Arlington Plaza. 1324 State Street, Santa Barbara, (805) 770-7043.

Double-sided, vintage 1950s ice cream sign ($525) at Whimsy Antiques. Two locations in Carpinteria: 5042 7th Street (home & garden), (805) 684-7211. 962 Linden Avenue, (town & country), (805) 684-1222, www.whimsyantiques.com

The Montecito Collection

by Michael Kourosh

The Montecito Collection offers a series of classical 17th century Oushak designs in subdued tones.

The Santa Barbara Rug Collection by Michael Kourosh is a timeless selection of classical, modern, & transitional designs. Parented by Ziegler & Company, over 130 years of experience resides in the design.

The Santa Barbara Sofa Collection

Slipcovered in our exclusive line of washable and durable linens that can be effortlessly removed and cleaned, the Santa Barbara Sofa Collection envelops both a memory foam and angel hair fill that ensures luxurious comfort.

Annie Sofa

Montecito Sofa

Reba Sofa

A garden full of color

French metal bistro chairs ($108) and bistro tables in four sizes ($255-$483). They come in 24 colors including Licorice, Chili, Lagoon, Plum, Nutmeg and Cotton White. Upstairs at Pierre La Fond, 516 San Ysidro Rd, Montecito,(805) 565-1503 www. upstairsatpierrelafond.com

How does your garden grow? Beautifully with Akoris Garden Tuteur Sr. garden trellises by TerraTrellis in bright green or vibrant orange ($295-$395). Available at: Porch, 3823 Santa Claus Lane, Carpinteria (805) 684-0300. www.porchsb.com

Strings of colorful solar lanterns in an array of colors (also comes in white) $38.99 available at: J. Woeste In Los Olivos, 2356 Alamo Pintado Avenue, Los Olivos, phone 805-693-1951 and at Santa Barbara Home Improvement Center, 415 East Gutierrez, Santa Barbara, phone 805-963-7825

Beach Dreams

Perfect for unexpected beach lounging or kid sleepover, Deauville linen duvet down throw beds (twin size) roll up for easy storage or transport to the beach ($350). Jenni Kayne Montecito - Home, 525 San Ysidro Road, Montecito (805)309-0560. www.jennikayne.com

Soft cotton pajamas ($138) in white or ocean-theme prints are cool any time of year. They’re so comfy, you could be tempted to wear the pretty coral branch, seahorse or seashell patterns on a Summerland beach walk. Bonita Beach/Toro for Men, 2325 Lillie Avenue, Summerland (805) 565-3848.

www.BonitaSummerland.com

Carpinteria’s First Annual Sea Glass Festival will feature sea glass treasures ranging from jewelry to mobiles as well as music and food in downtown Carpinteria August 29-30 (admission $5) in the old Austin’s Hardware Store, 700 Linden Avenue. For sea glass treasures year round, check out Sand Castle Time, Casitas Plaza, 1078 Casitas Pass Rd, Carpinteria, (805) 684-5110 and pieces by Rebecca Long at Porch, 3823 Santa Claus Ln, Carpinteria, (805) 684-0300.

Granite, marble, onyx, limestone and other stone products fall into the category of “natural stone”. These stones were quarried from varicolored mountains all over the world and because they were made by natural forces, the colors and patterns vary from slab to slab, sometimes even in the individual slab. We have 85 colors in stock of marblegranite and quartsite. Also we have Santa Barbara Sandstone veneer, boulders, pavers, curbes, caps, etc.

Working closely with your fabricator allows you to take advantage of the stone’s natural energy by planning exactly where each part of the slab will be on your countertop.

MichaelKate shows the work of numerous artists on a regular basis and also arranges studio visits. “Wharf”— abstracted from a water view of Stearns Wharf— is mixed media on canvas, 40’ x 60” by Michele Zuzulek. Priced at $4,200 and available though Michael Kate Interiors & Art Gallery, 132 Santa Barbara Street, (805) 963-1411. www. michaelkate.com

FUNK ZONE STYLE

There’s nothing funky about the elegant Verellen line of home furnishings that recently debuted at Cabana Home. Designers Tom and Sabine Verellen bring Belgium design sensibility and modern aesthetics to handmade furnishings made from repurposed, reclaimed and sustainable sources, using non-toxic glues and natural jute webbings. The Casual Linen Oliver Chaise, big enough for two retails for $5,115. Cabana Home, 111 Santa Barbara St., (805) 962-0200, www.cabanahome.com.

Rare palm seedpods from the Seychelles Islands inspired the oiled wenge andpainted bronze Coco de Mer table lamp on a matte black iron base designed for Engle & Deutch by Sally McQuillan of Raoul. Handmade in Los Angeles, the lamp, including shade (vanilla Pongee silk shade shown) retails for $4,238. Raoul, 136 State Street, Santa Barbara (805) 899-4947, www.raoultextiles.com.

by Michael Kourosh

The romantic True elegance for that special someone…diamond necklaces by Caro74.

For more details on Caro74, visit Churchill Jewelers, 1015 State St. 805-962-5815

Hostess Gift

The perfect dinner party gift (never ask a busy hostess to find and fill a vase with water for cut flowers when you arrive!), these miniature Phalaenopsis in small ceramic pots ($8) are long lasting and fit easily on a side table or bathroom counter.

Westerlay Orchids

Retail, 3504 Via Real, Carpinteria (805) 684-5411. www. WesterlayOrchids.com

Timeless beauty

Water pitcher from Juliska. A perfect blend of beauty and function.

Available at Coast 2 Coast Collections, 1114 State St. in La Arcada Suite 10. 805.845-7888.

A NEW EXPERIENCE IS COMING TO DOWNTOWN SANTA BARBARA

SPECIALTY SMALL PLATES | HAND CRAFTED COCKTAILS

DESIGNER NOTEBOOK

Five Tips For Making the Right Choices When Designing Your Bathroom

By ALden mILLer

As an Interior Designer I’ve been designing homes and picking out finishes for the past fourteen years. When it came time to renovating our own main floor bathroom, I realized how heavily I rely on my basic tools of the trade to establish the design and make my selections. Here are five useful tips for designing your bathroom like a pro:

1) Establish a look for your bathroom by collecting images. A picture speaks 1,000 words and Pinterest and Houzz have made this step incredibly easy. For every project, I start an on-line concept board that I use to review images with my clients and establish a look for the home or space. I also find that an image can be added to the concept for numerous reasons so don’t just stick to bathroom shots. Pictures of art can provide color schemes and a shot of a bedroom can provide a softness of tone.

2) Pick countertop stone before choosing other finishes. There are quite a few tile choices available these days and an infinite number of paint options. I start the material selections at the stone yard and look for slabs that inspire me. For our bathroom a Quartzite with light grey and steel blue was a perfect choice. Quartzite is more durable than marble but has a subtle beauty usually missing from granite. Let your concept images be your guide and give you focus. Stone with dramatic veining with hip patterned tile will be too much, so don’t overdue it. It is best to have just one star in the show.

3) When picking plumbing fixtures start with the sink faucet. To get a cohesive look for your bathroom, you want your sink, tub and shower fixtures to be from the same line. Especially since many of us start our research

on the Internet, looking for all plumbing choices at once will be overwhelming. I suggest first finding a faucet –that both looks and feels right. Certain fixtures may only be available in specific finishes, or the shape of the matching hand-shower might not have the fullness of spray my clients want. I call these ‘deal breakers’ and it’s essential to confirm the rest of the product line meets your needs as well.

4) Always choose storage when you have the choice. Wall mounted sinks are great for a powder room, but even for secondary guest bathrooms you need a place to put towels and extra bathroom supplies. As a rule of thumb, I strive for all base cabinets to have drawers (not a door and shelf) and to include a built-in medicine cabinet as part of the vanity mirror. In our bathroom we added two medicine cabinets, which have quickly filled up with vitamins, sun block and water glasses. It’s essential to getting the countertop clutter out of the way.

5) Being good to the environment can also be good to you. Adding a skylight in the bathroom brings in natural light and reduces the use of electricity. Another way to reduce electricity usage is to install occupancy sensors and timed fan switches so these necessities turn off on their own. There are good looking switches available now that have theses functions, so your aesthetics won’t need to take the back seat. Personally, I have found the automatic shut off quite convenient when my boys leave the lights on.

Alden Miller is the owner of Alden Miller Interiors, a Bay Area interior design firm and lives on the coast with her husband and two boys. She blogs about interior design at www.aldenmillerinteriors.com.

Photos by (Joseph Schell) the rest (John Bagly)#5

We want you, our customers, to step into our showroom and be taken care of. We love the complexity of stone and we do it all day long. Our knowledgeable staff wants to make that aspect of your project as clear and easy as possible.

Galley, Ho!

Smart Design for Small Kitchen Spaces

The galley kitchen, simple and unassuming, still holds its own in modern home design. With its trim aisle lined on either side by countertops, cabinets and appliances, the galley is a model of efficiency. For this, we thank Austria’s first female architect, the visionary Margarete Schütte-Lihotzky.

In 1926, Schütte-Lihotzky was subcontracted to design the kitchen for 10,000 compact housing units in Frankfurt. After conducting time and motion studies, interviewing housewives, and drawing on her own extensive knowledge of workflow, Schütte-Lihotzky developed the most thoughtful, efficient kitchen the world had yet seen.

Her breakthrough Frankfurt Kitchen had countertops at equal heights, a divided sink, a gas stove, a drying rack, built-in storage and other amenities still commonly found in today’s kitchens. Home chefs could easily reach from the fridge to the sink to the stove and back again, in one fluid path. It wasn’t fancy, but it

got the job done beautifully. And while today’s galley kitchen is typically less industrial looking than this original prototype, the basic layout remains the same.

What the galley lacks in showiness, it makes up for in productivity. Los Angeles-based architect and interior designer Kate SvobodaSpanbock explains that “a good galley kitchen is designed for efficiency both in size and circulation, and efficiency is a prerequisite for elegance in design.” When cooking for a modest crowd, she notes, a galley kitchen can demand less of the chef’s time and energy than the same meal prepared in a more grandiose space.

Finding the balance between smart storage and open workspace is the key to designing a smart galley kitchen. “Fewer movements are better, so balance the desire to have things put away, with the degree of obstruction created by doors and drawers,” Svoboda-Spanbock says. She also recommends slightly deeper counters and a full 18 inches of space below upper cabinets. Strategic open shelving keeps appliances and canisters

handy without losing valuable counter space, while drawers and pullout racks make it easy to see items stored below waist level.

Designing a smaller kitchen has other distinct advantages. The cost of remodeling a galley kitchen will generally be much less than revamping a larger space with an island. Plus, your remodel dollars can go farther within the project. For example, if your countertop square footage is minimal, you may have budget left for the expensive range and hood you’ve been drooling over. If you only have a handful of cabinets and drawers to outfit, you can splurge on premium hardware (a cost well worth the benefit, Svoboda-Spanbock notes). A fancy faucet or intricate backsplash make a stylish statement within a smaller kitchen without breaking the bank.

A small kitchen allows more freedom to experiment with color as well. Christi Clayton of Projects: A Giffin & Crane Company exclaims, “Have fun with color! Color makes us happy, so pick a happy color!” Bigger tiles on the floor can make smaller spaces look larger and take

Kitchen built by Jed Hirsch Construction

away some of the “bowling alley” perception. Choosing a colorful countertop (Clayton recommends Caesarstone quartz, which comes in hues ranging from candy apple red to “Blizzard” white) keeps your design expressive and fresh. “Kitchens are a reflection of personal taste, which means there is no right or wrong choice.”

Clayton recalls one of her favorite galley kitchen remodels in Santa Barbara. “We turned a white and very monochromatic, cottage-style kitchen into something sleek and sophisticated.” Custom-built oak cabinets, buttermilk countertops and oversized backdrop tiles transformed the humble kitchen into a much warmer and more inviting space. “If I were a cook, this is the kitchen I’d love to work in. You’re never far from the refrigerator or wine cooler!”

With thoughtful planning and color savvy, a galley kitchen can be just as magnificent as its more expansive counterparts. And there’s something wonderful about honoring a design created by a social activist and female pioneer almost 90 years ago.

– kim carmel

SOURCES:

here desiGn and architecture heredesign@verizon.net

prOjects: a GiFFen & crane cOmpany www.projectsgc.com

reed interiOrs www.reed-interiors.com

jed hirsch cOnstructiOn www.jedhirsch.com

mOntecitO kitchens www.montecitokitchens.com

the kitchen cOmpany thekitchencosb.com

Preparing Your Home for the Next Fire

by bryAn henson

According to City of Santa Barbara Fire Chief McElroy’s 2014 Newsletter, “Fire in the Wildland Urban Interface (WUI) has emerged as the most significant problem facing the fire service in the United States. With more people choosing to leave city life to seek a more rural lifestyle, millions of Americans now find themselves living in fire prone environments.” As we come up on another dry, hot Summer, fire protection is top of mind for local residents.

What we learned after the last fires through our work with homeowners, insurance companies, and fire inspectors was that a home’s weakest links are where embers can come into contact with combustible materials. High winds created during a fire push burning embers into exterior nooks and crannies and an opportunity for the house to catch fire. Eliminating weak links is essential for home protection.

Eliminating combustible elements should be your first priority.

· Replace your wood shake roof with one made of clay tiles, fiber cement or standing seam metal. Be sure to look at the entire roof assembly to discover weak links. Even a non-combustible roof product could burn if it is attached to wood roof decking.

· Enclose eaves so that no exposed wood is vulnerable to embers.

· Build decks, railings, arbors, trellises, walls and fences out of fire resistant materials, particularly when elements adjoin or are within

10 feet of your home. Ignition-resistant FRT wood, heavy timbers, wrought iron, or stone are all good options.

· Keep combustible items such as wood piles and patio furniture as far away from your house as possible.

Next, reduce the possibility of burning embers entering your home.

· Eliminate exterior vents from your roof and crawl space. If vents are necessary, use ones with a fire resistant design. Eliminate crawl space vents by incorporating them into the conditioned part of your home.

· If you have mission roof tiles, be sure to use bird blocking or an equivalent safeguard to close off open ends.

· Replace old single pane windows and skylights with dual glaze and at least one layer of tempered glass. This will reduce breakage from wind-blown items and is now a code requirement in high fire areas. Metal clad windows, rather than wood clad, can increase fire resistance.

· Weather-strip exterior doors and garage doors using only noncombustible thresholds.

An experienced builder can help you evaluate your home to make it fire safe. It’s worth it!

Bryan Henson is the president of Allen Construction www.buildallen.com.

Photo by Erin Feinblatt

by LIsA CuLLen

f you are contemplating removing your lawn and replacing it with something that needs less water, there’s good news; you have many options and it can be lots of fun. Rather than thinking of a lawn “substitute” think of it as an opportunity for creativity and new design.

The most common objection to eliminating lawn altogether is the desire for a soft surface for children to play, a place for pets to romp and the cooling appearance of a swath of green. Though some may insist on installing plastic, artificial turf, there are loads more imaginative (and earth-friendly) ideas. Here are my Top Five.

Gardening: sans lawn I

1. Shade gardens and meandering paths: Have you ever walked through a forest? The earth is soft beneath your feet, springy to the step, the air fragrant and cool. A

shade garden is a great way to re-purpose the space left by your now-dead lawn. The careful selection of trees and shrubs and the fashioning of meandering pathways leading one to destinations like a secret garden, a hammock or tree house make this a perfect venue for kids and dogs to romp and play and who doesn’t love a good game of “Hide and Seek”?

2. Say it with succulents: If you’ve had any doubts about the feasibility of a beautiful, green oasis, without lawn, succulent expert, Debra Lee Baldwin will convince you otherwise. In her own garden she created the illusion of water complete with succulent “lily pads”. Debra’s most recent book “Succulents Simplified” is all you will need to design your own lush paradise.

Debra Lee Baldwin

3. Courtyards and Fountains: When your lawn disappears how about creating a space for outdoor entertaining by constructing pathways and terraces using stone or gravel? Add a fountain, pottery, sculpture or specimen plant as a focal point. Soften the area with low- water plantings such as Lavender, Thyme, Santa Barbara Daisy, Nepeta, Yarrow and Mexican Sage and you have a lovely, fragrant, easyto-care-for and garden everyone can enjoy for years to come.

4. Herb and Flower Gardens: Herb and flower gardens are excellent choices for a drought-tolerant landscape. Yes, you can have Roses in a low-water garden. According to local experts at Rose Story Farm and Otto and Sons Nursery, Roses don’t require as much water as you might think as long as you have good, living soil and lots of mulch. If Roses aren’t your thing, then consider Penstemon, Marigolds, Alstroemeria, Shasta Daisy, Sunflower, Dahlia, Lavender, Coreopsis or Gazania which all do very well in our climate. Construct raised beds or plant them in the ground for endless bouquets of color.

5. Walk on (or not) groundcovers: If by now you aren’t inspired to rip out your lawn and get planting there’s always groundcover. A few reliable choices are Dymondia, creeping Thyme and Wooly Yarrow, all of which will tolerate traffic once established. If you want an expanse of green, there are ground covers that will fill the need: Sedum, Santa Barbara Daisy, Snow in Summer, Santolina. Plus, there are a myriad of grasses that need little care or water.

There are countless other ways to take advantage of the new expanse in your garden-we didn’t even talk about edible gardens! Think of this as an opportunity I hope I have given you a few ideas to get you started. If this doesn’t inspire you, call me; I have lots more ideas. Or, visit www.montecitolandscape. com where you’ll find an abundance of examples and visual aids.

Until next time, fill your garden with joy (not lawns)!

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.

resourCes:

succulents simpliFied by Debra Lee Baldwin

www.Debraleebaldwin.com

eye OF the day Garden desiGn center

4620 Carpinteria Ave, Carpinteria, CA 93013 (805) 566-0778

Groundcover in background is low-growing Myoporum which makes a great lawn substitute.

Full size bocce ball courts run from about $4,500 to $15,000 without lighting. This one was built by Rodney Rose, Autumn Skies Landscaping.

by LIsA CuLLen

Abeautiful, lush green lawn has been the standard of perfection for California landscapes in times past. Visions of neighborhood touch football games played on massive green backyards, family picnics, croquet tournaments and just about anything lawn related is part of the California Dream. But today’s consumer, especially in drought sensitive Santa Barbara, is considering that it might be “greener” to have less green in their yards.

According to California Drought Preparedness, lawn watering accounts for more than half of the water used by most California households. One alternative for today’s homeowner is to replace at least part of the lawn by building a Bocce Ball court or other hardscapes in their gardens to reduce water costs while at the same time maximizing their recreation value.

Bocce Ball is one of the world’s oldest games, played by the Egyptians as early as 5,000 BC. It made its way to ancient Greece and eventually Rome, where the rules of the game as we know it today were codified. In fact, Bocce became a favorite sport with rulers and statesmen and was enjoyed by Roman Emperors Augustus and Julius Cesar, Astronomer Galileo and even Queen Elizabeth I.

Although international regulation courts are 91 feet long by 13 feet wide, you can build a court to fit almost any yard. The area needs to be leveled, the frame built (you can use landscape ties) and then filled with 6 inches of crushed stone to ensure proper drainage. The final surface of powdered oyster shell is then applied. Before you install the oyster shell, line the court surface with chicken wire and filter fabric so you won’t have gophers interfering with your Bocce game!

The average 5,000 square foot lawn consumes about 312,000 gallons of water every year at a cost of about $1,664.00. By removing lawn and constructing a Bocce Ball court (at a cost of about $4,500.00) your investment pays for itself in a little less than three years. When you add in the cost of mowing, blowing and fertilizer, it’s less than two!

Although it is recommended to have a Bocce Ball court installed by a licensed professional, there are various resources available if you decide to build it yourself.

For more information on Bocce Ball construction and pricing options, call cicileO landscapes, inc. at 805967-3939 or visit www.cicileo.com. lisa cullen, landscape designer, organic gardener and co-owner of Montecito Landscape can be reached at montecitolandscape.com or 805-969-3984.

Ellen Bildsten Architect on a Mission

By leslie a . WestBrOOk

broken window and doors, and a boiler system to fuel both domestic hot water and radiant floor heating. Lighting design focused on concealed LED light fixtures. Provisions were made for future rooftop photovoltaic panels and a passive hot water system.

Perched on the edge of the Pacific in Montecito, six beachside units had been built in the 1960’s by a group of Los Angeles friends on a minimal budget. The new owners of one unit wanted to create a user-friendly, sophisticated and energy-efficient space. The overall design relates interior spaces and finishes to the sky, sand and water. The upstairs layout was reconfigured to open the floor plan from one end of the space to the other; the kitchen, dining, study and living areas flow together, taking advantage of the magnificent ocean views. A fourteen-foot sliding glass door opens to the outdoor deck; the panels disappear into a wall pocket to blur the line between indoor and outdoor living space. New bands of skylights span the living space, and windows draw in mountain and ocean views.

The entry, bedrooms and baths occupy the ground floor, with views to the garden. The steel stair was pulled away from the 2-story wall, allowing space for a sculptural element that varies in function from front entry bench to display shelves for art objects to media cabinets in the upper floor living room. Energy efficiency far beyond requirements include the use of Energy star appliances, spray-in foam insulation, thermally efficient window and doors, and a boiler system to fuel both domestic hot water and radiant heating. Lighting design focused on concealed LED light fixtures; provisions were made for future rooftop photovoltaic panels and a passive hot water system. These systems are integrated into the structure to not detract from the elegant simplicity of the design and natural power of the setting.

Architecturethe built environment - not only defines the spaces in which we live and work, but molds the way we interact with our world. Ellen Bildsten, a talented Santa Barbarabased architect, shifts towards the personal and the environmental by designing architectural spaces that encourage the creation of community ties and efficient living.

Designs by her architecture firm in Southern California have included numerous residences along the Central Coast and Los Angeles, as well as commercial restaurant projects like Ca’Dario Pizzeria and the Gourmet Dining Room at Santa Barbara City College. However, her current *raison d’etre* is focused on what she calls “community-driven projects.”

“The big thing we are pursuing,” she told me in her renovated downtown studio, located in Santa Barbara’s newly-designated high density living zone, “is affordable multi-family housing.” While president of the AIA (American Institute of Architects) Santa Barbara in 2011, Bildsten worked with others to organize a design brainstorming event to convince the City of Santa Barbara to adopt zoning policies that allow higherdensity housing development. The City adopted Average UnitSize Density (AUD) in July 2013, which remains in effect for eight years, or until 250 units have been constructed in the high priority areas, whichever occurs first. The key to this higher-density zoning change is that the existing high cost of land in Santa Barbara is shared among more units, thereby creating affordability through density and skillful design. According to Bildsten, this creates housing for diverse members of the community, young and old, encouraging community interaction and addressing our dire need for workforce employee housing. She contends that developing rental and for-purchase housing in the walkable and bikable Santa Barbara neighborhoods near work, schools,

The overall design of the Miramar condo relates interior spaces and finishes to the sky, sand and water. Energy efficiency far beyond requirements includes the use of efficient appliances, spray foam insulation, thermally-

shopping and recreation will alleviate our traffic congestion problems and improve the health of the community.

Ellen is thoughtful and extremely imaginative; she offers innovative ideas for architectural projects in short order. A key design focus is indoor-outdoor connections which make small spaces feel expansive and encourage healthy outdoor living.

“For renovations, the value an architect can bring is working with what’s there and making interventions to transform it cohesively.” She enthusiastically added that new construction projects are “Fantastic! You create something just right for light and views and completely appropriate for your client’s goals and priorities.”

She applied this design approach to the 1,500 square foot, two-story, two-bedroom, two bath unit showcased on these pages as a prime example of community living in a renovated multi-family housing unit originally built in the 1960s. The condo is one home, in a six-unit development on Miramar Beach, that is light and open but completely private, that takes full advantage of the expansive Pacific Ocean views. “We unified the spaces for free, open living, eliminated small rooms, and added skylights to bring light into the center of the space,” the architect explained.

Energy efficiency is big on Ellen’s “to do” list. For the Miramar Beach project, the homeowners were willing to go above and beyond the usual requirements. However, as Ellen pointed out, a certain level of minimal energy efficiency is now the legally mandated norm in the state of California.

“In terms of moving the conversation forward and truly thinking about energy – it comes back to integrated, mixed-use, walkable communities,” she reiterated. “We need to live with each other. We need a new model – sharing resources and living closer together and helping each other out. We need to age in place. We need to bike, walk, and take public transportation. That’s far more energy efficient!”

Was she born with this innate sense I wondered? “Basic stepping back and looking at things with a critical eye at large and small scales is perhaps due to having an architect father,” she admitted. A native of Queens, New York, she graduated from Cornell University – with BAs in both architecture and art history. Ellen moved to Santa Barbara in 1999 with her husband, the director at the KITP Kavli Institute for Theoretical Physics and professor of physics at UCSB, and their three daughters now aged 14-23. She has been a licensed architect since 1995, and first worked in Santa Barbara with Bob Easton Architects, later teaming up with Susan Sherwin to create Bildsten + Sherwin Design Studio Inc. for over 12 years before launching her solo practice in Fall 2014.

Her new firm is much more focused on this emerging paradigm that is near and dear to her heart.

“It’s the power of architecture to address urban design needs and translate those concepts down to the design details that keeps me fired up and passionate. If Santa Barbara has any problems – it’s such a beautiful town with so many good things happening –it’s that we don’t have enough market-rate affordable housing to allow our workforce to live locally. It seems only right that we figure out a way to accommodate those working in our community.”

And Ellen Bildsten is just the woman for the job.

Ellen Bildsten, Architect AIA, LEED AP

Bildsten Architecture and Planning, Inc.

424 Olive Street, SB, CA 93101 805. 845-2646 studio 805. 895-7248 cell www.sb-designgroup.com

2011 President of AIA Santa Barbara American Institute of Architects

MEHOSH

THE MAN BEHIND THE LENS

BY LESLIE A. WESTBROOK

Like Bono, Madonna and Sting, he goes by only one name: Mehosh. The commercial photographer, a longtime fixture in Santa Barbara, is well known throughout our town.

Over cups of hand picked, Pearly Life Everlasting herbal tea, served in his idyllic and cozy backcountry cabin home, Mehosh opened up about the man behind the lens. His handbuilt cabin is filled with fine art and photography and objects he’s collected, along with hand built furniture he’s made over the decades, reflecting his innate sense of style, talent, and design.

Born to a Polish father and Irish mother, Mehosh Dziadzio grew up in Long Island, New York. His father was a commercial photographer who attended Parsons School of Design in New York and taught at Parsons in Paris, France during the late 1930s.

“I grew up around cameras,” Mehosh told me, “My dad was always taking pictures and I was interested in watching him. I picked up a camera at a pretty young age.”

When he was 10 years old, his first camera was a Brownie Fiesta. His first subject matter was hot rods and cars. “I was very much into old cars as a kid.” But he got into surfing (yes, they surf in Valley Stream, New York) and put the camera down.

It would be until many years later – after a move to the West Coast to Huntington Beach aka “Surf City” for the waves followed by a seven year stint living on the Sunburst Farm commune in Santa Barbara — that Mehosh would renew his interest in photography and hone his craft. He picked up a camera again while living on Sunburst Farm. His documentary shots of a place in time would make a terrific book.

“As the community grew, we needed to go out and let people know what we were doing,” he said, “I put together a multimedia slide show that included our goat herding, bee keeping, organic gardening and farming. We tilled the soil with draft horses.”

Eventually, Mehosh longed for more: “I wanted to travel and see the world.”

Self-taught, and probably one of the few successful commercial photographers in Santa Barbara who did not attend Brooks Institute, he knew he had to choose a career.

“I had no job prospects and left without a penny. I had to start from scratch. I didn’t want to get drawn into something I might regret, so I decided on photography.”

He loved shooting outside, traveling, and pretty women. What better way to combine those passions than fashion photography? He started out as a photo assistant in Santa Barbara to learn the ropes, eventually moving to New York City in the early 1980s to apprentice with noted fashion photographer Robert Farber, where he gained lighting and business skills, including hiring producers, models, hair and make-up people, stylists and scouting locations.

Appreciating what Santa Barbara offered geographically, Mehosh came back to be a “big fish in a little pond”. He shot ads for local clothing stores, including Wendy Foster who he still shoots for today, and as well as for the Santa Barbara Independent and editorial for magazines, like this one.

In addition to his commercial work, the vegan boomer has documented the Santa Barbara cattle ranching community for the past ten years and also created meticulously designed “pin-up” gal images.

For the ranching life photos, he might get a 5 a.m. wake up call to saddle up and come shoot a cattle drive – on horseback (he learned to ride while living at Sunburst). For the pin-ups, he visualizes the concept, styles the model, even scouting period clothing and accessories. His attention to detail is precise: for one shot, he created letters to fill a letter box, hand

addressing each one and even recreating vintage postage stamp images on the envelopes.

The man who loves to surf, travel and shoot, is always busy. He was building a finely designed and crafted deck on his cabin during our visit, which should be finished for summer porch sittin’ in paradise.

“The cattle ranch work has provided a window into a lifestyle I wouldn’t have had privy to any other way,” he concluded, adding, “Look around my house! The American West ideal and sensibility has fascinated me. It still exists, but is vanishing.”

Mehosh has recorded times in Santa Barbara history – the ranch life and spiritual commune culture - before they disappeared. Those, along with his recreated imagery based on past notions, are his legacy to Santa Barbara and the world.

“Show me the money now!” he laughed, “I never think about my work as legacy – if it lasts longer than I do, then I am happy.”

Not bad, for a happy surfer from Long Island.

For more of his work visit Mehosh Photography Santa Barbara: www. mehosh.com 805-962-5049

Mehosh Dziadzio

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The number one vote getter for best French toast: Jeannine’s Bakery - Figueroa. 15 E. Figueroa St. in La Arcada. 805-687-8701.

CARPINTERIA

Garden Market. Offering very tasty sandwiches, salads, smoothies and casual fare. Open Monday–Sunday 10am-3pm. [L] $ (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 in the village of Montecito. Happy Hour 4-6, Weekend Brunch from 8am. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

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

The Montecito Café. Eclectic menu with great service. Desserts to die for! Open Daily from 11:30 (LD) $$ (FB) 1295 Coast Village Rd. 805-969-3392.

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

The Stonehouse. Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Open for dinner from 6-10 p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 565-1700.

SANTA BARBARA

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

Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. Blue Agave was voted by locals repeatedly the Most Romantic Restaurant in Santa Barbara. [BrD] $$ (FB)20 E. Cota St., 805-8994694

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 805898-2628, 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. 805-965-1557. sbbreakwater.com.

Ca’ Dario. Fine Italian dining with extensive Italian wine list. Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419.

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

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

Cielito. Beautifully appointed interiors, expansive heated patio, private dining areas and a full bar accent a thoroughly authentic Mexican culinary experience. Located in the heart La Arcada, downtown. 1114 State St. 805-225-4488

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

Breakfast & Lunch Mon–Sun 7am–3pm Dinner Tue–Sat 5pm–Close • Sunday Brunch

3514 State Street • 898-9121

www.luckys-steakhouse.com

Breakfast and Lunch Tuesday–Sunday 9–2

Dinner served Tuesday–Saturday from 5:30

Full Bar | Reservations recommended

11 West Victoria in Victoria Court 805-770-2143

scarlettbegonia.net

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

Downey’s. Chef John Downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara County selections. Dinner served Tuesday through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 966-5006, 1305 State St., www.downeyssb.com

Endless Summer Bar-Cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the Endless Summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Fishouse. On the water on Cabrillo at the gate to the Funk Zone downtown. Sensational seafood, daily full cocktail and bar food happy hour, and patio seating. 101 East Cabrillo Blvd. 805-966-2112. www.fishouse. com $$ (LD)

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900

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.

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 $$

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

DINING OUT

in an inviting atmosphere with European hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which represents their 250-plus selection award-winning wine list. Private Dining in the Cucina Room is available for up to 40 guests. Pizza bar-salumi barwine bar-full bar next door at Olio Pizzeria, with private dining for up to 22 guests in the Terrazza Room and up to 32 guests in the Taverna Room. Olio pizzeria is open daily from 11:30am – close, including Sunday Lunch. For a look at the current menus go to www.oliopizzeria.com [LD] $$, (FB) 17 West Victoria Street, 805-899-2699.

Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” 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 Americana cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West 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. 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 dinner. Dinner and cocktail hour is offered Tuesday thru Saturday nights from 4:00pm to 9:00pm, with breakfast and lunch running 9am-2pm Tuesday thru Sunday. It is our goal to provide Santa Barbara with a restaurant that showcases progressive modern food, using sustainable, organic, high quality ingredients coupled with innovative cooking to be one of the most foodcentric restaurants around.” 11 W. Victoria St. #10 $$, 805-770-2143 all major credit cards accepted.

Via Maestra 42. Traditional Italian flavors come together in this deli/ shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 569-6522. Wine Cask. Located in the historic El Paseo in heart of downtown makes for a beautiful fine dining experience. Wine tasting with wide array of local wines, full bar and private dining available. www. winecask.com 805-966-9463. 814 Anacapa St. $$ (LD).

LUNCH BREAK Summer days are great for kicking back on one of the many Santa Barbara patios while enjoying a tasty sandwich, salad or pizza and maybe a glass or two from the local vine. Clockwise from top left: The patio at Aldo’s, kale salad from Petit Valentien, Turkey, Ham and Pickle sandwich from Three Pickles Deli, delectable brucetta offerings from State & Fig.

Ashley Gove

Shelly Vinson

Ashley Gove

Patty McDaniel

FREE DELIVERY*

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

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

VENUES & PRIVATE DINING

CHUCK’S WATERFRONT GRILL

AND 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 docked right outside. Just off the 101 freeway and close to all the major hotels, with 2 covered patios (Lanais) upstairs at The Endless Summer bar-cafe, 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, Santa Barbara. chuckswaterfrontgrillc

CORK ROOM AT BOUCHON The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria St., 805-703-1160, bouchonsantabarbara.com

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.

PRIVATE LOUNGE

Perfect for weddings, receptions, fundraisers, corporate, birthdays, graduation or anything special. Buffet or sit-down service. Comes with it’s own private bar and excellent audio/video system for presentations. Space for 170 people (100 seated) Call 805-568-0702 info@darganssb.com

We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805-899-2699, olioelimone.com

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, graduations, and fundraisers to name a few. 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 connectable to computers are perfect for wedding videos or company sales presentations. To set up a consultation to discuss space availability, room rates, and food options, call 805-568-0702 or email at info@darganssb. com

EVENTS BY STELLA MARE’S Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typifying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events. 3302 McCaw Avenue, Santa Barbara, (805) 969-3415, stellamares. com

LOUIE’S AT THE UPHAM HOTEL Louie’s features two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest available produce and local wines. The setting is inside the historic Upham Hotel which offers state of the art audio visual equipment for all levels of social and corporate presentations. For more information call 805-963-7003 or visit www.louiessb.com.

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

ROOSTERFISH ROOM AT SEAGRASS The Roosterfish Room is designed to provide a memorable private restaurant experience. Comfortably accommodating up to 22 guests this room offers it’s own private heating, air conditioning and music controls, providing guests with the ultimate in comfort. A streamlined version of the Seagrass dinner menu is exceptional, and gives a restaurant-quality experience in a private environment. 30 East Ortega St., 805-963-1012, www.seagrassrestaurant.com

CATERING

PURE JOY CATERING, INC.

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

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

Although

STUNNING PANORAMIC VIEWS

Spacious knoll-top home with sparkling pool & spa.

4 BEDROOMS, 2.5 BATHROOMS

$1,830,000 | Victor Plana 805.895.0591 | www.VictorPlana.com

MONTECITO SPANISH STYLE ESTATE

Artfully crafted and lovingly maintained.

3 BEDROOMS, 3+ BATHROOMS , + GUEST COTTAGE

$5,850,000 | Kathleen Marvin & Barbara Koutnik 805.450.4792 | 805.565.8811

$7,100,000 | Susan Conger & Barbara Koutnik 805.565.8838 | 805.565.8811

MONTECITO OCEAN VIEW HACIENDA

“Las Casadas’’ an estate as majestic as its name.

5 BEDROOMS, 8.5 BATHROOMS

$12,950,000 | Barbara Koutnik & Susan Conger 805.565.8811 | 805.565.8838

PERFECT IN EVERY DETAIL

Craftsman style home with wonderful open floor plan.

3 BEDROOMS, 2 BATHROOMS

$1,875,000 | Barbara Koutnik 805.565.8811 | www.BarbaraKoutnik.com

STYLISH MONTECITO HOME

Located in the coveted Cold Spring School district.

3 BEDROOMS , 3 BATHROOMS

$1,595,000 | Kristin McWilliams 805.455.5001 | www.MontecitoStyle.com

LUXURY EL ESCORIAL CONDOS

Resort-like setting incl. a pool/spa, tennis courts & more. 1 & 2 Bedroom Units

$585,000-$999,000 | Bob Oliver & Karin Holloway 805.965.0863 | www.SBBeachHomes.com

Coldwell Banker Residential Brokerage

MONTECITO & SANTA BARBARA

IMMACULATE GATED MEDITERRANEAN

Welcoming 4BR estate with open floorplan and gardens.

4 BEDROOMS, 5.5 BATHROOMS $4,895,000 | Lori Claridge Bowles 805.452.3884

SUMMERLAND COTTAGE & STUDIO

Enjoys unobstructed, Pacific coastline, Ocean, Island views. 2 BEDROOMS , 2 BATHROOMS

$1,075,000 | Joan Wagner 805.895.4555

IMPECCABLY REMODELED HOME

Rebuilt in 2008, located in the Marine Terrace neighborhood. 3 BEDROOMS, 3 BATHROOMS $1,679,000 | Ryan Strehlow 805.705.8877 | Ryan.Strehlow@camoves.com

LOWER RIVIERA JEWEL

Gated & private luxurious 3bd Spanish-style condo.

3 BEDROOMS, 3 BATHROOMS $949,000 | Dana Zertuche 805.403.5520 | Dana@DanaZertuche.com

INVESTMENT PROPERTY OPPORTUNITY

Westside Duplex on large fully fenced corner lot. Two attached units each with 2 bdrm/1bth.

$950,000 | Joan Wagner 805.895.4555

MID CENTURY MODERN SAN ROQUE

Offers expansive views with the islands in the distance.

3 BEDROOMS , 2 BATHROOMS $1,089,000 | Marc Baxis 805.770.0011 | MarcBaxis @camoves.com

TOP LEVEL CONDO BY THE BEACH

Enjoy the most coveted beach on the West Coast.

2 BEDROOMS, 2 BATHROOMS $825,000 | Edna Sizlo 805.455.4567 | Edna.Sizlo@camoves.com

REMODELED MESA HOME

Spacious home is located in the quiet Westwood hills. 4 BEDROOMS, 4 BATHROOMS $1,589,000 | Ryan Strehlow 805.705.8877 | Ryan.Strehlow@camoves.com

WHITEWATER OCEAN VIEWS TORO CNY

Private acre with unobstructed 190 degree ocean views.

3 BEDROOMS, 2 BATHROOMS $1,199,000 | Crysta Metzger 805.453.8700 | PropertyInSantaBarbara.com

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Architectural Estates

925 LILAC DRIVE, MONTECITO

Newly O ered at $12,950,000

Stunning ocean & island views. Set close among the world class estates of Montecito. Elegant yet causal living, 7,000+ sq.ft. 5 BR, 6.5 BA home o ers privacy and tranquility on over 2.2 acres with 2 separate gated entries. ere is a sparkling pool , tennis court, fully appointed detached guest house and garage space for 4 cars.

RIVERIA OCEAN VIEW ESTATE

A rare architectural gem on Santa Barbara’s upper Riviera. Stunning coastal, ocean, harbor and city views. Lovingly preserved & updated 1930s Monterey Colonial, designed by a noted architect, featuring 3 bedrooms (one on the 1st oor), 3 baths. e truly magical landscaping gives this property the feeling of a serene privacy. Close to downtown.

ered at $3,300,000