Food & Home Magazine - Winter 2014-15

food&home

Stuffed Quail from Olio e Limone

Photo by Kim Reierson

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?

tri valley pool & spa. inc.

“a Better Way to BUilD”

REMODEL OR REPAIR YOUR POOL

and Re-Use Your Existing Pool Water: On-Site Storage in Secure Portable Water Bladders

Environmentally Friendly – No Dumping of Pool Water with Chemicals Down our Creeks

Conserve Water - Our Most Precious Natural Resource

Saves Money on Pool Chemicals –Quicker Start-Up

Friendlier to New Plaster Finishes

Exempt From Special Approvals

Less Expensive Than Trucked in Water

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

–Bobbie and Mike Tweddle

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

TUESDAY–SUNDAY FROM 5:30

TRADITION AWAKENED

PublIsher & PresIdent

Philip Kirkwood

phil@food-home.com

assoCIate PublIsher

Karen Reynolds

karen@food-home.com

ContrIbutors

Raymond Bloom

Kim Carmel

Lisa Cullen

Bryan henson

Roger James

Lynette La mere

Julia mchugh

Jaime Relth

Louis Villard

Leslie Westbrook

PhotograPhy

Jim Bartsch

michael Baum

Bill Boyd

michael Brown

eliot Crowley

mehosh dziadzio

Barb fabian

Ashley Renée

Kim Reierson

Kevin Steele

Shelly Vinson

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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A spacious master retreat with fireplace, dual walk-in closets commands the second floor. Sumptuous master bath with custom vanities, extensive tile work and French door that opens to a delightful roof top terrace. Guest suites and additional bedrooms compliment the home and welcome visitors. The enchanting garden patio is perfect to enjoy your Santa Barbara lifestyle.

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TerryRyken.com

TerryRyken@aol.com

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hidden Gem in San Roque

Max’s Cucina

for the past four years there has been some great Italian food being served at max’s Restaurant on upper State. Who knew! max’s has long been known as a great spot for breakfast and lunch, but at night owner henrietta forystek turns it into max’s Cucina. “There wasn’t any Italian food on upper State,” she says. “You had to go all the way downtown to find anything good, so we decided to give the neighborhood a good choice.”

And so far the reviews and online chatter have been glowing. henrietta says she has taken the same philosophy with max’s

Cucina as she does with breakfast part of the restaurant: fresh, scratch made recipes at a fair price. executive Chef Peter Shehadeh personally shops the farmer’s market for the nightly ingredients, bringing fresh ideas to the menu and service. The favorites on the menu so far are Grilled Brazino (local sea bass) in savory sauces and fresh herbs, veal marsala, and ravioli spinaci. Specials might include a pan-roasted branzino with beet puree, fennel and Persian cucumber pickles and a faro risotto with stewed winter squash, oyster mushrooms, Gorgonzola, and sage. If you’re in the mood for pasta a good choice is the spaghetti alla Norma which

features roasted eggplant, cherry tomatoes, garlic, heirloom peppers, basil and Parmagiano Reggiano. So good!

The Cucina has hosted several wine club tasting parties that Chef Shehadeh has designed paring menus for and the plans are for more such events on a regular basis. henrietta says she just wants to spread the word of this delicious menu to let people know that you can enjoy great tasting, authentic Italian food in the atmosphere of a neighborhood eatery. “We want you to be comfortable,” she says. “We want you to be able to carry on a conversation with your dinner partner without having to strain your voice. diners are welcome to share entrees or choose from the daily soups and salads if they’re looking for a quick bite. The Cucina also features a great local wine list and tasty desserts…you’ll want to order the pecan pie if it’s on the menu. most of all, you’ll just want to soak in the flavors and relax. –By S Carrol. Photos by Shelly Vinson.

Dinner is served Tuesday through Saturday from 5pm. 3514 State St, (805) 898-9121.

dinner at the Breakwater

If you’re looking for new place to have a casual Santa Barbara style dinner without breaking the bank, the Breakwater Restaurant is an excellent selection. Already known for a great breakfast, the dinner menu is receiving strong reviews as well. of menu note is a 10-ounce choice Pub steak served with jumbo crisp coconut shrimp, steamed vegetables and your choice of house potato of the day or rice pilaf for just $18.95! The heated patio overlooks the harbor and has the capacity to seat large parties or a casual date night dinner for two. The dinner menu features great tasting fresh fish, shellfish, pastas, burgers, steaks, chops and salads…beer and wine, too. Start with some steamed clams or a cup of their famous clam chowder (served in a bread bowl.) It just might be you new go-to place for a casual dinner out.—RB

Breakwater Restaurant is located at 107 Harbor Way, (805) 965-1557. Open for BLD.

Ashley Gove

Ode to the olive wood…

olive trees have been growing in Tunisia for thousands of years. In Sfax, the largest olive tree growing city, degenerated and nonproductive trees are used to produce olive wood. each tree embodies a wonderful grain structure that gives each piece unique personality and character. The cutting boards are suitable for cutting bread, cheese, chopping vegetables and carving meat. made by trained artisans from a single block of olive wood, these boards are seamless and nonporous. The hard wood does not retain any odors, germs or stains. The trees have hardened by decades of mediterranean heat making the wood extremely strong and durable.

Available at Viva Oliva in Paseo Nuevo Mall. 805705-1692.

No Plain Jane

The song “I’m All About that Bass” ran through my head after the first bite of the el macho Burger at Restaurant Jane, except my version was “I’m all about that bun, ‘bout the bun, ‘bout that homemade bun!”

Yes, the natural Angus ground chuck is lean and flavor-packed, and the chipotle mayo has a pleasant after-burn. Yummy Jack cheese oozes over a tangy roasted Pasilla chili, with red onion adding bite and the avocado providing silkiness. It is messy to eat, but not drippy, a wonderful melding of flavors.

But the homemade, freshly baked sesame bun elevates all these elements into a hit song rocketing to Number one on the hit Parade.

The same is true for the Big Pickle Burger. how could pickled onions taste so sweet, next to dill pickles? The bun soaks up juices from the burger, respective pickles, and homemade mayo, but somehow keeps its structural integrity until the last bite. Watercress and Tillamook cheddar add harmony to this symphony of flavors.

I’m looking forward to tasting Jane’s Big Blue Burger next time, which features Gorgonzola cheese and grilled mushrooms and red onions. I know that bun is up to the challenge. —Julia

McHugh

Restaurant Jane, 1311 State Street, www. restaurantjane.com, 962-1311.

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

Super Chili

I’m a sucker for a great chili. I’ve probably sampled several hundred over the years…some with chicken, some with beef and onions, vegetarian, you name it and I’ve probably had a version of it. my new favorite is the beef and pork chili from Belcampo Meat Company in the Public market downtown. Awesome stuff! head chef Carrie mitchum says the recipe is simple which is another way of saying the ingredients steal the show. The pork and beef are certified, free range organic and personally raised by Belcampo at their farm in northern California. The special mixture of ground beef and pork is browned in a large pot with onions, celery and garlic. Spices, crushed tomato, brown sugar and chipotle powder are added to the mixture along with beef stock and then allowed to simmer for four hours. during this time, the beans are cooked in a separate pot. When done, the beans are mashed with a potato masher and then added to the meat for a rich, thick texture that just melts in you mouth. Add a few green onions and some cheddar cheese for what has to be the best quick lunch in town. Take home larger portions for a family dinner or order in advance for parties and events.—RB

For more info call them at 805-770-7800 or drop by the Market at 38 West Victoria St.

Urban Wine Trail adds a new stop

Isabella Gourmet foods, a boutique artisan grocery in downtown Santa Barbara, has expanded with the opening of the Cebada Wine Tasting Room on its mezzanine level above the grocery store. of the boutique’s expansion, Isabella Gourmet foods owner Amy Isabella Chalker remarked, “our current expansion is a direct reflection of the food revolution occurring in Santa Barbara; the collaboration of a wine tasting room and a gourmet food shop in the same space cre-

ates a unique, interactive experience for guests.”

having operated Isabella Gourmet foods almost two years as a solo female entrepreneur and Registered dietitian, Chalker welcomed the opportunity to collaborate specifically with Sandra Newman, owner and winemaker of the Cebada label, as a longtime female entrepreneur in the food and wine industry, and to join the rapidly-expanding Urban Wine Trail in Santa Barbara. Chalker also plans for the installation of a large freezer to carry artisan ice creams, frozen pot pies, and other locally prepared meals to-go, as well as an expanded cheese and charcuterie selection to pair with wine tastings, and more everyday grocery items like eggs and milk.

Isabella Gourmet Foods is at 5 E. Figueroa St. 805-585-5257. www.isabellagourmetfoods.com.

Photo by Bill Boyd

Ashley Gove

foxeN

2012 PiNoT

Smv Displays the bright red summer fruit of cherries and strawberries, with notes of cinnamon and clove, a velvety texture and a long lingering finish.

Very Loire Valleylike, with bright acids and minerality accompanying the citrus and delicate herbal notes

BeckmeN

2012 gReNAche

Awash with red fruits (strawberry, cherry and currants) with side notes of lavender and minerality

STolPmAN SyRAh eSTATe

Wine Advocate rating: 90+...

”This is a fabulous entry-level Syrah from Stolpman with tons of immediacy and terrific overall balance.”

These and other fine wines can be found at Winehound in La Cumbre Plaza, Renegade Wines at 417 Santa Barbara St. and Whole Foods Market.

Chowder fest Trifecta

Three Pickles Deli wins it all

Pickle Room bar manager Willy Gilbert noted, “If the contest had been a horse race, they won the trifecta.”

Good things come in three’s and Three Pickles Deli and Subs proves that adage true. Up against a pack of competitors from five-star restaurants to sandwich shops, Bob & Clay Lovejoy, owners of Three Pickles took home awards in three categories at the fifth Annual Chowder fest held at Bacara to benefit Legal Aid Society and sponsored by food & home magazine.

having entered the Chowder fest for the third year – there goes that three thing again – with each year getting closer to the crown. The triumvirate win was for Best Clam Chowder, Best Overall Chowder and People’s Choice Chowder. Last year they placed third. This year Chef Clay added a little special topping, “We finished each bowl off with a little spicy cappicola we crisped up and crumbled.” Using that combination of spicy flakes with the rich and hearty base for the chowder is unique to the ‘Pickle empire.’

first question off most people’s lips when they hear Three Pickles won for Best Chowder is: Will it be on the menu? And, yes is the resounding reply. Clay promised, “We will have the clam chowder at all three locations (third location is their evening Pickle Room) on fridays and Saturdays downtown. We also make a few more scratch made soups during the week and three different types of chili.” Best way to find out what’s on the menu is to call the deli 805 965 1015.

Three Pickles has two locations to satiate your appetite: downtown at 126 e. Canon Perdido St. at the old Jimmy’s oriental Gardens dining Room. Since opening in the historic location, the deli has proven itself as a keeper on the Santa Barbara sandwich scene.

other Chowder fest honors went to Bacara, for second place in the clam chowder division; Chase Restaurant and Bar for first place in the creative chowder and runner up went to ojai Jelly. over 800 people attended the event on Sunday, November 2.

Award winning clam chowder from Three Pickles Deli Photo by Shelly Vinson

“This

CHOWDER FEST 2014 AT THE BACARA

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Getting to the root…

In pagan terms, winter is the time of year when the earth’s energies retreat underground, nourishing the roots of plants to give them strength for the orgiastic growth of spring. In cook’s terms, this translates into concentrated sugars and the sweetest time of year for root vegetables: beets and carrots, but also less common types such as parsnips, salsify, burdock, and celery root all will be at their best. Parsnip purée is delicious. When peeled and boiled or steamed, salsify will be reminiscent of white asparagus. Burdock is not terribly attractive on its own, but chopped into stews and stocks, it will add an unmatched depth of flavor, and is renowned for its medicinal properties. Peel, grate, and briefly blanch celery root, then toss it in a sauce remoulade. Pair with grated carrots and diced bets

tossed in vinaigrette, and you will have a classic french appetizer.

PuMPkIN, PROSCIuTTO AND RED PEPPER LASAgNA Serves 12

This is a party dish, it’s delicious, unusual and can be assembled ahead and baked an hour before serving. To make this lighter and quicker, 4 cups of prepared marinara sauce, mixed with a cup of light cream could be a substitute for the creamy cheese sauce in this recipe.

Serve with crusty Italian bread, heated for five minutes at 350 degrees and then sliced, and a crisp salad.

filling;

4 T. unsalted butter

2 yellow onions, diced

6 cups peeled, diced cooking

pumpkin or butternut squash

3 red peppers, seeded, cut into 1

inch squares

3 T. olive oil

salt and pepper

Sauce;

8T. unsalted butter

1/2 cup unbleached flour

2 cups chicken or vegetable stock

2 cups light cream

1 cup freshly grated parmesan cheese

1/4 tsp. nutmeg

salt and pepper to taste

Assembly;

1-1/4 lbs. lasagna noodles, cooked al dente and drained

1/2 lb diced Prosciutto (another smoky ham would be fine)

1/4 cup fresh sage leaves

1 cup freshly grated parmesan cheese

2 cups grated mozzarella cheese

Preheat oven to 425 degrees. Butter a 10 X 15 inch pan.

Prepare the filling:

Toss the squash and pepper with olive oil and roast on a sheet pan for about 30 minutes. Set aside. Sauté onion in butter over medium heat until very tender, stirring as necessary to keep from burning, about 15 minutes. Toss with squash, season with salt and pepper. Reset the oven to 350 degrees

Prepare the sauce: melt the butter in a medium saucepan over medium heat. Add the flour and stir and cook for 2 to 3 minutes. Slowly add stock, 1/2 cup at a time, whisking and cooking as you add it. Add the cream

Bouchon Chef Greg Murphy shops for winter vegetables at the Farmer’s Market.

and cook until thick and smooth. Stir in parmesan, nutmeg, salt and pepper. Remove from heat.

Assemble;

Line the bottom of the pan with noodles. Sprinkle with half the diced Prosciutto and 1/3 of the sauce. Scatter with mozzarella cheese and sage leaves. Cover with more noodles, then all the vegetable filling, more cheese, and a cup of parmesan. make another layer of noodles and top with the remaining ham, another 1/3 sauce and the remaining sage. The final layer has noodles, sauce and all the remaining cheeses. Bake the lasagna 50 to 60 minutes. Let cool 10 minutes before cutting.

CARROT & PARSNIP SOuP

2 lbs. carrots or parsnips, peeled & rough chopped

1 sprig rosemary, for carrot soup only

½ small onion, diced

2 cloves whole garlic

3 stalks celery, chopped

1 quart vegetable stock or broth

1 ½ cups heavy cream

1 stick of butter, for roasting

olive oil as needed

salt & pepper to taste

This recipe is the same for both soups and should be made separately. Toss carrots or parsnips in butter, salt & pepper and roast at 375 degrees until soft & golden brown (about 20-30 minutes). Add rosemary to carrots before roasting. Sauté onion, celery, garlic in olive oil for 4-5 minutes until translucent. Add parsnips or carrots and vegetable stock. Bring to a low boil for 15 minutes. Puree in a blender and strain. finish with cream and adjust seasoning. If needed adjust consistency with stock but make sure to season.

Lynette La Mere is the proprietor of Pure Joy Catering Inc. (www.PureJoyCatering.com) and a freelance writer who lives in Santa Barbara. Shopping hints: All ingredients appear in bold-faced type and can be found at Farmer’s Market (for info call 805962-5354), Lazy Acres, Tri County Produce

CREAM OF ROASTED PEPPER & TOMATO

SOuP WITh TuSCAN hERB OLIvE OIL

Ingredients

2 – 28 oz. cans tomato puree

1/2 cup white wine

2 cups chicken or vegetable stock

2 large red bell peppers, roasted, seeded, peeled and chopped

3 tablespoons Tuscan herb Olive Oil

1 medium yellow onion, finely diced

4 large cloves garlic, minced

1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish

1 teaspoon dried oregano

1/2 cup grated Romano Cheese

1 cup heavy cream

sea salt and fresh ground pepper to taste

by Wood-Mode.

directions

In a medium (5+ quart) heavy stock pot, heat one tablespoon of Tuscan herb olive oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Tuscan herb olive oil and a sprig of basil. Serve immediately. Serves 4-6

Courtesy Viva Oliva Olive 207 Paseo Nuevo, Santa Barbara.

CREAM OF WILD MuShROOM SOuP

1 tsp. olive oil

1 tsp. butter

1/2 cup celery finely chopped

1/3 cup shallots finely chopped

3 cloves garlic finely chopped

4 cups fresh wild mushrooms, a mix is best (chanterelles, porcinis, oysters, shiitakes, etc.)

1 tsp. kosher salt

2 cups chicken broth

1 cup cream

3 Tb. dry white wine

1/2 Tb. fresh parsley chopped

1 tsp. fresh thyme chopped salt & freshly ground black pepper

heat oil and butter in a medium-sized stock pot over medium-high heat. Add celery, shallots, and garlic; sauté until lightly browned about 3 minutes. Add mushrooms and kosher salt and continue sautéing and stirring until most of the liquid is cooked off. Add broth then cream and white wine. Reduce heat to a moderate simmer and stir occasionally for 20 minutes. Add parsley and thyme and season to taste.

PIM’S gRILLED ShRIMP SALAD WITh POMEgRANATE DRESSINg (for four)

16 large Santa Barbara prawns, shells removed, cleaned and deveined

6 cups mixed organic baby greens, gently washed and dried

1 cup diced mango

1 cup diced papaya

1 cup chopped and toasted hazelnuts

marInade for shrImP

2/3 cup of pomegranate dressing (below) pinch of saffron

Let saffron infuse for a few minutes and stir.

dressIng

1 cup fresh pomegranate juice

1/4 cup blood orange juice

1 tsp. honey

1 Tb. balsamic vinegar

1 Tb. olive oil

Salt & pepper to taste

Combine ingredients in a blender and adjust flavors to taste. Place shrimp in a shallow baking dish in a single layer (do not stack them). Pour marinade over the top. Let sit for 10 minutes then turn them over to marinate on the other sides for an additional 10 minutes. heat barbecue, stoveop grill (or cast iron frying pan) to medium high. Grill (or sear) shrimp 1 minute per side, remove from heat and set aside.

In a large salad or serving bowl, add mixed greens, mango, papaya and approximately 1/3 cup of the dressing (not the marinade) and toss

to lightly coat the greens. divide salad to four salad plates (or two for a main course) and top with equal pieces of shrimp. Top shrimp with a thin drizzle of the remaining dressing and sprinkle hazelnuts over each plate. Serve immediately.

EggPLANT PARMIgAIANA WITh SugO MARINARA

2 large eggplants

6 beaten eggs

8oz olive oil

1lb grated whole milk mozzarella

1/2lb grated parmesan cheese

pinch of dried oregano

fresh ground pepper

16oz jar of Ilvento’s Sugo Marinara

Pre heat the oven to 350 degrees. Peel the eggplants and slice lengthwise, about 1/8 to 1/4 inch thick. heat the oil in a large pan until hot; dip each slice in egg and fry the batches until golden, turning once. In a shallow baking dish, spoon the Sugo marinara to lightly cover the bottom of the dish. Cover with a layer of eggplant slices, then a layer of Sugo marinara, and then a layer of mixed cheese. Repeat this process until the dish is full. Bake at 350 until the top is slightly toasted, about 20-25 minutes. Allow to cool partially before cutting into squares and serving. Can be made ahead and refrigerated before baking.

Ilvento Marinara Sauce available at Isabella Gourmet Grocery Store, 5 East Figueroa St. downtown. Isabellagourmetfoods.com

BAkED BuTTERNuT SquASh WITh FRuIT AND NuT RICE

PILAF & FRuIT COMPOTE

From Edie Robertson

“This dish has all the colors and flavors of fall and winter! Our customers love this special, it is a vegan recipe but is well rounded nutritionally. A great addition to any holiday meal.”

4 medium butternut squash, cut in half

1/4 cup olive oil

rICe PIlaf:

4 cups cooked rice

1 medium onion, small dice

1 tsp. fresh minced garlic

1/4 cup fresh (or frozen) corn kernels

1/4 cup fresh (or frozen) peas

1/4 cup red bell pepper, small dice

2 medium carrots grated

1 Tb. salt or to taste

1/8 cup chopped pecans

1/8 cup pine nuts

1/8 cup sliced almonds

1/8 cup dried cranberries

1/8 cup raisins

1/8 cup golden raisins

mIxed ComPote:

2 cups blueberries (frozen okay)

1 cup cherries (canned okay)

2 sliced peaches (frozen okay)

1/8 cup honey

PreParatIon: squash

Preheat oven to 350°. Brush squash with oil place face down on a sheet tray. Pour water on tray to come up 1/4 inch on the squash. Bake for 40-45 minute or until tender.

rICe:

Prepare rice in rice cooker or on the stove to yield 4 cups. Saute onion, garlic, corn, peas, red bell pepper, carrots, and salt until onions and bell peppers are tender. Add cooked rice to sauté and add all the nuts, cranberries, and raisins.

mIxed fruIt ComPote: Cook all compote ingredients in a sauce pan until fruit is tender.

assembly:

Scoop the seeds out of the tender squash and fill with the rice pilaf. Place on plate and ladle mixed fruit compote over top, garnish with toasted walnuts and mint.

EDIE’S hAzELNuT ENCRuSTED ESCOLAR WITh POMEgRANATE COuLIS AND SAFFRON RICE

(for two)

PIlaf

3 cups cooked Jasmine rice, kept warm

1/2 cup shallots or green onions

3 cloves of garlic, minced

Pinch of saffron

2 tsp. orange zest

olive oil

Place medium saucepan over medium high heat, add olive oil and saute shallots or onions, garlic and saffron together until slightly soft. Remove from heat and blend into warm Jasmine rice. Stir in orange zest.

CoulIs

Seeds of two pomegranates

1/4 cup balsamic vinegar

Pinch of cayenne pepper (optional)

Press pomegranate seeds through a chinois or strainer, catching juice in a large measuring cup or bowl. Place juice in a small sauce pan with balsamic vinegar. Cook slowly over medium heat and reduce to a tar-like texture.

esColar

2 filets of escolar

1 cup hazelnuts, course ground

Salt & pepper to taste

olive oil

Preheat oven to 375°. Season ground hazelnuts with salt and pepper, roll filets in ground nuts. heat an oven-proof skillet over medium-high heat and add olive oil. Sear filets on both sides. Remove from stovetop and place in a 375° oven until cooked through (about 3 to 4 minutes).

to serve

Spoon portions of rice onto the center of the serving plates, forming a flat mound. Place filet on top of rice and drizzle a ring of coulis around, allowing enough for diners to dip each bite of filet. Season with additional salt, pepper and cayenne, if desired. Serve immediately.

ChICkEN POT PIE

From Crista Fooks of Scarlett Begonia

Crust:

1 package Trader Joes Puff Pastry egg Wash (with a fork, mix 1 egg with a Tablespoon of water )

fIllIng:

2 T Olive Oil

1 container of mirepoix (diced carrots, celery, onions available at Trader Joes)

1/2 cup fresh, small button mushrooms, cut into quarters

1/2 cup frozen peas (defrosted)

Chef James Siao arrives at the top of his trade

The intense atmosphere, quick decisions and fast action of the professional kitchen called to James Siao as a teen. Getting enjoyment by pleasing others with his cooking and giving his best culinary performance was to be his future. Siao began humbly scrubbing dishes and bussing tables at his father’s Chinese restaurant. he studied the dinning room, where food affects patrons, creating nostalgic memories and he noticed how proper hospitality sets the tone of their entire experience. As soon as he could, he enrolled in the Pennsylvania Institute of Culinary Arts (now Le Cordon Bleu), and mastered his kitchen skills. from there, Siao’s career quickly took off, rising to executive chef as he worked in restaurants across the U.S. and abroad, before landing in Santa Barbara in 2012. here, he opened the modern American bar and grill, Finch & Fork, rated a top pick by 2014 Zagat, and became known as one of Santa Barbara’s top chefs. With a new twist on familiar ideas, Siao focuses on creating playful dishes using local farms and vendors, keeping the taste level high and supporting the Central Coast’s farming community. As for his personal dining,

his surprising go-to meal before a dinner service consists of a bowl of cereal and peanut butter, however when eating out, he is drawn to the social aspect of family style dining such as Korean BBQ or Indian. for Siao, it is all about creating an unforgettable experience though food and he is definitely a chef to remember.—Jacquelyn De Longe

Finch & Fork is located in The Canary Hotel 31 West Carrillo, downtown. (805) 879-9100.

James sIao’s ChImIChurrI

Ingredients:

1/4 cup Shallot

5 ea Garlic

¼ cup Chives

½ cup Parsley

½ cup olive oil

½ cup Canola oil

¼ cup Sherry vinegar

1 ea. fresno chili

Directions:

Chop the herbs and shallots finely and dice the fresno chili. Combine all ingredients, stir well, and season with salt to taste. Slather on grilled or roasted meats, preferably steak or chicken Chimichurri is a great way to add a pop of flavor to your favorite grilled meats. You can find this sauce at finch & fork on the grilled ribeye and also on their breakfast short rib hash.

1 Whole Roasted Chicken (in

chicken removed from the bone and coarsely chopped (you will need about 2 cups) salt and pepper to taste

gravy:

3 T. Clarified Butter

3 T. Flour

1 ½ cups Chicken Broth ½ cup heavy Cream Squeeze of a Lemon dash of hot Sauce

Preheat the oven to 400° f . Take Puff Pastry out of the freezer and let it thaw out at room temperature. This will take about 10 minutes. heat oil in a large heavy saucepan on medium-high heat, add the mirepoix and mushrooms and sauté until softened. Stir occasionally. About 5 to 7 minutes. Add the chicken, mushrooms and peas to the mirepiox mixture stir and cook for about 3 minutes.

Season with salt and pepper to taste. Set aside.

Prepare the gravy. In a small sauce pan over medium heat add the clarified butter until hot. Add the flour all at once and stir until combined, about 2 minutes. Add the chicken broth, heavy cream, squeeze of a lemon and a dash of hot sauce and cook stir occasionally until the sauce is thickened coating the back of a wooden spoon.

mix vegetables, chicken and gravy together. Spoon into oven proof earthenware measuring about five and one inches in diameter. Take your defrosted puff pastry and cut rounds to fit the opening of your dish, and place the pastry over the top of the chicken mixture. . Brush top with egg wash. Place in preheated, 400 degree oven for 45 minutes, or until puff pastry is golden brown.

the deli section at Trader Joes)

PEAR ChARLOTTE

Makes 10 Charlottes

2 c. cake flour, sifted

6 eggs, separated

1 cup sugar

1 tsp. vanilla

1/4 tsp. cream of tartar

1/2 c. powdered sugar

Bavarian Cream:

2 cups milk

1/3 cup flour

6 Tb. sugar

6 egg yolks

2 Tb. unsalted butter

Pear brandy

3 c. whipping cream

Pear Slices:

miniature pears, peeled

2 cups water

1 cup sweet white wine

1/2 cup sugar

Preparation: For Cake

Preheat oven to 350°. Trace twenty 3 inch circles onto parchment paper; lightly grease and flour. Whip egg yolks with 1/2 cup of sugar and the vanilla until thick and lemon colored. Whip egg whites and cream of tartar until medium peaks form. Gradually sprinkle the remaining 1/2 cup of sugar and continue to beat until they are stiff but not dry. fold 1/2 of the whipped whites into the yolks (to lighten them). Alternate with 1/2 of the sifted flour and fold in the remaining whites. Scrape the batter into a pastry bag and pipe onto traced circles. Sprinkle with powdered sugar and bake for 10—15 minutes; let cool to room temperature.

For the Bavarian Cream:

Stir together the flour and sugar in a saucepan and set aside. In a separate saucepan, scald the milk. Add the scalded milk to the flour/sugar mixture. Return to the heat and continue to stir for a minute or two (mixture will start to thicken). Whisk a small amount of the hot milk mixture into the egg yolks; then add yolks to

the hot milk. Return to heat and stir continuously 2-3 minutes until mixture is thick; do not let boil. Remove from heat and whisk in the butter. Pass through a strainer and whisk in liqueur to taste. Cover surface with plastic wrap and chill completely. Whip cream until medium peaks form. Stir 1/3 of whipped cream into pastry cream to lighten mixture; fold in rest.

For pears: Combine water, wine and sugar in a saucepan; bring to a boil and add the pears. (if there is not enough liquid to completely cover the fruit, double the recipe for syrup) Bring the liquid back almost to a boil and poach pears until they can be pierced with the point of a knife. Cool in liquid.

To assemble Charlottes: Tape a piece of clear pastry plastic around a sponge round (in order to form a short tube). Brush cake with reserved poaching liquid. Slice pears 1/4” thick and arrange in a circle on the plastic. fill to just below top of plastic with Bavarian cream. Top with another cake round that has been brushed with poaching liquid. Put in freezer just long enough to solidify, about 45 minutes. Peel off plastic and plate with pear coulis (strained pureéd pears and poaching liquid).

Holdren’s

Winter fare

Classy comfort food served in Central Coast style

When the nights are long and the coastal air is crisp, Santa Barbara’s comfort food is at its very best. offerings of hearty meats with mushrooms and garlic mash, short ribs, lamb, chili, soups and stews are the staple choices on most winter menus. Pair with a local Santa Rita hills pinot or rich Santa Ynez Valley Syrah and you have the classic winter fare experience on the Central Coast. And the winter crops in this region are far more exciting than most people realize making for some great sides and desserts, too. Prime time citrus,

cherimoyas, several types of avocado, dates, leafy greens, artichokes, walnuts, arugula and mountains of cabbage give local kitchens the necessary farm to table tools to create signature comfort food that goes way beyond what many of us can do at home. It’s hard to say if the winter dining season defines the food or if it’s the other way around. many chefs owe their lively hoods to creating comfort connections with their customers…a connection that brings them back with friends and family in tow. The following are some of the best local offerings that we are so fortunate to enjoy all winter.

Bouchon

ChuCk’S WATER FRONT gRILL & ENDLESS SuMMER CAFé

Award-Winning Clam Chowder

Nothing says winter comfort, Santa Barbara style, like relaxing with a piping hot bowl of their award-winning clam chowder in a sourdough bread bowl, overlooking the boats at the harbor. Add a pint of blonde ale or a glass of endless Summer Chardonnay to sip on...it doesn’t get any better. 113 Harbor Way, (805) 564-1200.

OLIO E LIMONE RISTORANTE

Quaglie con salaiccia, Polenta e Caponata

Roasted quails are stuffed with house made sausage and served with polenta and Sicilian ratatouille made with roasted eggplant, bell peppers, zucchini, onions, capers, golden raisins and pine nuts. The aromatics of the dish pairs great with Cabernet Sauvignon. 17 West Victoria St., (805) 899-2699.

CA DARIO

Ravioli Al Burro E Salvia

As a starter it remains one of Chef dario’s signature offerings. Pasta Pillows filled with fresh spinach and ricotta cheese are slowly sautéed in butter and sage until slightly browned. The range of flavors pairs well with a house merlot and sets the tone for the main course…like the 16-0unce ribeye steak; one of the best in town! 37 E. Victoria St, (805) 8849419.

“The rustic flavors of mushroom, duck fat and bacon with a poached egg is a favorite for me this time of year.”

–CheF avery harDin, sCarlett Begonia

Scarlett Begonia

BLuE AgAvE

Cowboy and Cowgirl Plate depending on your mood, be it meat or meatless, you can’t go wrong in terms of flavor with these signature dishes. The Cowboy is served with two natural turkey sausage links, poached in Sierra Nevada Ale, on a plate with grilled mash yams, pablano chili, black beans and green salad. Cowgirls are served two freerange eggs, pablano chili rice, black beans and a green salad. Beer pairs great with both. 20 E. Cota St, (805) 899-4694

hOLDREN’S STEAkhOuSE

Jalapeno and Pepperjack Crusted Pork Chop

When you think of steakhouse comfort, think of this dish. one huge pork chop crusted with Jalapeno pepper jack cheese and then topped with a peppercorn brandy sauce. Served with veggies and mash, the dish pairs well with house favorite Syrah from Beckman Vineyards. 512 State St, (805) 965-3363.

PALACE gRILL

Pork Chop

Appropriately named “Super hog”, this twoinch double cut Berkshire pork chop is a definite thumbs up in local dining circles. Bread in england on small family farms that are widely known for producing the most tender and juicy flavors in the world. The Palace chefs marinate the pork in spices and finished the dish with a luscious maple, orange and Jack daniels glaze. 8 East Cota, (805) 963-5000.

Dargan’s

Blue Agave

The Chase

DARgAN’S IRISh PuB

Steak Pie and Shepard’s Pie

owner Paul dargan has brought his family recipes that span generations all the way from Cookstown in Northern Ireland. The Steak Pie features tender sirloin steak, local farmer’s market carrots, celery, garlic, onions, mushroom and peas seasoned with thyme, cumin, coriander, rosemary and ginger, all simmered in a delicious Guinness sauce then covered with a pastry dough and oven baked. The Shepherd’s Pie is a delicious blend of ground beef (Certified Angus), sautéed local farmer market vegetables (carrot, celery, onions, garlic, peas), seasoned with thyme and

red wine and covered with house made creamy mashed potatoes then baked ‘till golden brown. Add a pint of ale and you’re in business. 18 E. Ortega St, in Old Town. (805) 568-0702.

PETIT vALENTIEN

Lamb Loin with Ratatouille

Jaffurs Syrah is best paired with this dish. The lamb is seasoned and seared on the stove then finished in the oven to a tender medium rare. Rich flavors from farm fresh vegetables create the ratatouille and meal like no other from this cozy french eatery in La Arcada. 1114 State St. (805) 966-0222.

OPAL RESTAuRANT AND BAR

Tiger Shrimp Pizza

opal uses white oak sustainably gathered from foxen Ranch in Santa Ynez to heat it stone pizza oven. The Tiger Shrimp offering features pesto, baby spinach, roasted peppers, tomatoes and freshly grated cheeses with just the right smoke and crispness in the crust. Another tasty pizza choice is the chicken marsala which features smoked mozzarella, Portobello mushrooms and basil. Add a bottle of house Syrah from Jaffurs Vineyards and you have a perfect comfort lunch or dinner for two. 1325 State St, (805) 966-9676.

Sly’s Louie’s at the Upham

Opal Cafe Stella

Lucky’s

Petit Valentien

“What a strange idea: “comfort food.” Isn’t every food comforting in its own way! Why are certain foods disqualified? Can’t fancy food be soothing in the same way as granny food?” Must it always be about loaded memories, like Proust’s madeleine? Or can it be merely quirky, like M. F. K. Fisher’s tangerine ritual: she dried them on a radiator, then cooled them on her Paris windowsill. Comfort food— food that reassures—is different things to different people.”

A Platter of Figs and Other Recipes

CAFé STELLA

Coq au vin

Red wine braised chicken, lardoons, peas, mushrooms, garlic and mash potatoes. Amazing! have the french onion soup as a starter and a scoop of vanilla ice cream for dessert to complete this very french comfort food experience. 3302 McCaw Ave, (805) 569-7698.

DOWNEy’S

Ragout of Local Lobster and Snapper fresh spiny lobster from Santa Barbara waters headlines this wonderful dish made by Chef John downey. fresh snapper, chanterelle mushrooms, tomatoes, leeks and smoked bacon finish the offering of great flavors. 1305 State St, (805) 9665006.

SCARLETT BEgONIA

Mushrooms

and

Poached Egg

The rustic winter flavors of fresh shitake and oyster mushrooms are given a hard sauté in duck fat, house made bacon lardoons, sherry wine and vinegar, thyme and a dash of salt… an organic poached egg makes for the perfect protein finish. depending on your appetite, the dish is an excellent starter or can serve as a main course by adding a second egg. Chef Avery hardin recommends paring the flavors with a full Cabernet…the local Babcock Block 15, 2012 is a good choice. 11 W. Victoria St, (805) 770-2143.

DaviD tanis

LOuIE’S AT ThE uPhAM

New Zealand Rack of Lamb

elegantly spiced with a blend of rosemary and mandarin orange the lamb is placed atop creamy mash potatoes and surrounded by grilled onions, asparagus, peppers and lamb au jus. The lamb is marinated overnight in herbs, garlic, olive oil and red wine vinegar, a process that gives the lamb a wonderful color and crust when roasted. The dish is served as a special several nights per week, so calling ahead is suggested. 404 De la Vina St. in the Upham Hotel. (805) 963-7003.

BOuChON

Pan-Roasted Local Black Cod

Chef murphy serves the risotto with generous amounts of saffron and clam liquor adding Spanish dried chorizo and english peas. This dish is served with asparagus spears and littleneck clams. Pictured, is Black Cod but in the restaurant the “whitefish” selection is subject to availability (White Sea Bass, Corvina, etc.)They serve the dish with a simple beurre blanc sauce with overtones of lemon. for parings murphy suggests a Riverbench Pinot noir to go with the bigger flavors of clams, saffron and asparagus with a rich fish. 9 W. Victoria St, (805) 730-1160.

Stella Mare’s

Paloma

LuCky’S STEAkhOuSE Meatloaf

executive Chef Leonard Schwartz has been serving this meatloaf recipe for over 30 years. Comprised of beef and pork with a slight southwestern spiciness, the meat is served with a generous helping of garlic mash potatoes and sautéed spinach. Summerland Winery Zinfandel or a vodka martini pairs well. 1279 Coast Village Rd., (805) 5657540.

ChASE RESTAuRANT

12-ounce Veal Chop one of the best chops on the planet! Lightly seasoned with a house blend of select spices the chop is pan seared hot and finished in the oven. A side of fettuccini Carbonara and a crisp Cesar salad makes for a great dish. Bella! 1012 State St., (805) 965-4351.

CROCODILE RESTAuRANT AND BAR

Grilled Garlic

Prawns on Pilaf

Smoky good! Prawns are cooked on the broiler, brushed with garlic, butter, and fresh herbs over tomato rice pilaf. Served with grilled vegetables, fresh lemon, and drawn butter. Pairs great with Rusack Sauvignon Blanc. It is really crisp and pairs well with seafood and garlic. At Lemon Tree Inn, 2819 State Street. (805) 687-6444.

Crocodile

Beautifully crafted in Vermont of solid walnut.

Chuck’s Watrfront Grill Ca’ Dario

Paradise Cafe Downey’s

WINE CASk

Pork Osso Bucco

A beautiful winter offering from Chef david Rosner, the dish features pork shanks with marcona almond, glazed green beans, radishes and fried polenta. The pork is marinated in white wine garlic, thyme, oregano and orange zest over night. It is then seared and braised in a pork jus for eight hours at 275 degrees Wine director Branden Bidwell suggests a pairing of Jonata Sangiovese Tierra 2011 Ballard Canyon. 813 Anacapa St, (805) 966-9463.

ARLINgTON TAvERN

Braised Short Ribs

fall-off the bone tender, these ribs are a house signature. Braised in 50 percent Guinness beer and 50 percent house made veal stock that steeps for three full days. fresh heirloom aromatics and faro from Anson mills in South Carolina. Paired best with a meaty Syrah or a pint of Guinness, of course. 21 W. Victoria St. (805) 770-2626.

SLy’S

Meatloaf and Mash

“Just like my mother made, only better,” says Chef James Sly. her secret, says James, was that mom used oatmeal as a filler – Sly’s uses the trimmings from their aged USdA prime filet mignon. Nicely seasoned, the dish is served with Sly’s fabulous real mashed potatoes, and mushroom gravy. The meatloaf is the Blue Plate special every monday and is a best seller. 686 Linden Ave, Carpinteria, (805) 684-6666.

PARADISE CAFé

Baby Back Ribs

The ribs are slow roasted and then finished on the oak fired grill to give the dish its smoky and savory character. The Iowa pork ribs are naturally raised and hormone free and served with house-made garlic sauce, fresh vegetables and garlic mash potatoes. Pairs well with Kunin Syrah. 702 Anacapa St., (805) 962-4416.

STELLA MARE

Oak Grilled Rack of Lamb

Amazing oak-grilled flavors with a french accent are what you’ll find in this signature comfort dish. Seasoned with Provence herbs and served with fresh julienne vegetables lightly sautéed in olive oil and lemon. Pair it with french country mash and one of many well-stocked wines perfect for bringing out the oak flavors. 50 Los Patos Way, (805) 969-6705.

PALOMA RESTAuRANT AND TEquILA BAR

Organic blue corn sopes with Yucatan cochinita pibil

fresh flavors and smoky heat are packed in this dish. enjoy with a spicy Pinot Noir or a pineapple and jalapeno margarita, no salt, of course. 5764 Calle Real, Goleta (805) 681-0766.

Comfortably chic

The Santa Barbara Sofa is a traditional yet au courant style that offers a timeless and comfortably chic appeal. With a rolled arm and 39” depth the Santa Barbara Sofa provides ultimate comfort and style. Available at MK Designs. 410 Olive street, Santa Barbara. 805-962-8555.

Modern design

Aserpentine ribbon of solid hardwood takes an unusual path to support a glass top seemingly suspended in air. Pictured in solid cherry. handcrafted in Camarillo the tables are available in a variety of hardwoods and custom sizes at michaelKate Interiors. 132 Santa Barbara Street, Santa Barbara. 805-963-1411

Platter of luck

The Raffaellesco pattern was inspired by Raphael’s 16th century frescoes in the Vatican palace. It is said that the central motif of this pattern, the dragon, symbolizes a benevolent deity who brought good luck to the sailors of the time. Today, it is commonly believed that having a piece of Raffaellesco in your home brings blessings and good luck.

($128) Available from Italian Pottery Outlet, 929 State Street, 805-564-7655, www.italianpottery.com

Lisa & Chris Cullen

Spiral Splendor

exquisite Ruby and fancy Colored Sapphire channel set bracelets endlessly connected and expertly handcrafted in 18k gold. Custom designed by Phillip Zahm and available at Churchill Jewelers, 1015 State St 805.962.5815

evening elegance

Asian-influenced simplicity and seductive lighting inspire this bedroom design by Indigo Interiors. 1321 State Street, downtown. 805.962.6909.

home Tech. Zeppelin: Let your music out of the box.

The Zeppelin is the stereo speaker system your ipod and iphone have been waiting for. From the British sound system company Bowers and Wilkins the Zeppelin will fill a room with crisp, deep, lifelike stereo sound, and deliver a greater level of musical detail from your ipod than you’d think possible. the Zeppelin has a range of input and output ports making it possible to link to your tv and dramatically enhance the sounds of your favorite films, shows and video games. the device is small with a modern design and fits in any home or office environment. For more information on the Zeppelin, drop by Mission Audio and Video. 1910 De La Vina. 805-682-7575.

In Santa Barbara, staging your home before you list it for sale has become essential. It’s important to realize that staging includes not just the final creative step of placing furniture and art to create a neutral, but enticing look for potential buyers. It includes all the hard work of preparing your home for sale: repairs, upgrades, de-cluttering, depersonalizing, and cleaning, as well as placing furniture.

Research shows that homes that are staged sell faster and for more money. how much more? Laurie hummer, a Santa Barbara local who with her siblings recently went through the process of preparing her mother’s condo for sale, returned more than threefold their investment in new flooring, fixtures, countertops, paint, and professional cleaning.

A fine Art

Preparing Your Home for Sale In Santa Barbara

by KalIa J. rorK

They spent nearly $23,000 in repairs and upgrades and the whole process took about a month. They sold that condo the first weekend it was listed for $75,000 higher than another nearby condo – with more upgrades and the exact same floor plan—sold for just a couple months before. I use a condo sale as an example here because of the ability to compare exact floor

plans, but these same principles apply to houses and estates, too.

The first step, before you lift a paintbrush or even a cleaning rag, is to invite your real estate agent to the property. Not only will an experienced Realtor tell you which repairs and upgrades will bring you the most bang for your buck in your neighborhood and price range, she will likely have a

list of reputable vendors that can do the job well and timely.

Repairs and upgrades first

Whether you’re painting the whole house or just the trim, patching plaster where it’s cracked at the corners of your windows, or replacing outdated fixtures, do these first. Workers create dust and dirt, and there is no point in cleaning before they’re done. When buyers see one thing that needs to be repaired (a toilet that runs, for example, or a missing wand on a shutter), they subconsciously think that the owner didn’t maintain the home, and they wonder what else might be broken.

Decluttering

While the workers are busy repairing and upgrading, start decluttering, inside and out. You’re

Photo by Tom Ploch

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

ClassiC Downtown Dining

going to move, so think of it as early packing. Box up items you will not need for a few months, get rid of all those stacks of papers, and clean out and organize your closets and cabinets. (Yes, buyers will open your closets.) make sure all the doors open all the way and remove most of the items off your kitchen and bathroom counters. This helps create a sense of spaciousness no matter the size of your home.

Depersonalizing

Before the repair workers leave, take down your family photos and any art that may not appeal to the masses, and have them patch and paint the nail holes. And change or switch out anything that might appear unusual to someone else or draw significant attention to itself and away from the property. Buyers will name the houses they see, “the green house,” or “the Chapala house”—or the “cat art house” for a house that has paintings of cats in every room. I love cats, but you don’t want to be known as the “cat house” in buyers’ minds.

Cleaning

If you do nothing else, nothing at all in this list so far, just clean. Leave the cat pictures up on the walls if you must, but clean. Clean even if your house is a fixer and a candidate for a major remodel. If you have old green shag carpets that you’re sure a new buyer is going to rip out, even so, get them cleaned. If you don’t clean, your buyer pool is limited to contractors and bargain hunters. If you do clean, then you get the do-it-yourselfers, the hGTV junkies, and the couple who wants to move in now and fix as they go—a much, much wider buyer pool of folks who are likely to pay more.

Staging and arranging

To get the highest price for your property, you’ll want to bring in a professional home stager to create the right look, the right fantasy, to entice buyers. most people can’t envision themselves in a home that’s vacant or has too much or poorly arranged furniture, and you want to help them see their dream. Stagers can work with your existing furnishings or bring in their own. In Santa Barbara, your property will stand out if it’s professionally staged, and time and time again, I have seen a house with no upgrades (1960s kitchen, dated fixtures) sell for much more than other homes in the neighborhood because it had been artfully staged with complementary furniture and décor.

Reaping the reward

It’s a lot of work to prepare your house so that it appeals to as many people as possible, but when you present your property at its fullest potential, you will earn the greatest return. And the reward can be more than financial. “We wanted the buyers to have something nice,” said Laurie hummer of her mom’s condo. “I felt a sense of pride in what we were passing along.”

Kalia J. Rork is a REALTOR with Berkshire Hathaway California Properties in Santa Barbara. 805-965-1098, kalia@liveinsb.com, and www.liveinsb.com.

Team Approach

The Master Builder method to home construction

When considering an addition or renovation to your home or if you’re planning to build your dream house, there are many options to consider. Santa Barbara Design & Build has worked to give their clients a popular alternative with the team approach. Team leaders don Gragg, michelle Lang and Alberto Anguiano work together to deliver client projects of all sizes in less time and usually less expense.

The design and build approach is similar to one of the oldest forms of construction methods, sometimes referred to as the Master Builder approach. Instead of the client having to employ an architect and a contractor separately, all phases of the architectural design, including permits, planning and construction can be done by one company. This allows the client to have an agreement with a single entity rather than hiring inde-

pendent architects and contractors. This provides the client the most protection because a single point contract minimizes many of the risks and provides the clearest contractual remedies.

SBdB is unique in that it uses very few outside subcontractors, and instead employs its own people in the different trades. This allows SBdB to control both the quality and the scheduling of the work, eliminating costly and lengthy delays waiting on individual subcontractor schedules. Research done by Penn State University found that projects that were done with the design-build method were delivered 33.5% faster, built 12% faster and had an average unit cost reduction of 6.1% as compared to projects that were built with the traditional design-bid-build methods. don Gragg began SBdB after experiencing the long process of building his own home and several investment properties. While building

BUILDING

these projects, Gragg realized how inefficient it was trying to coordinate architects, contractors and subcontractors and this gave him the inspiration to streamline the process. “It just seemed like the status quo wasted a lot of time and money”, said Gragg. By the time he was on his next project he had learned to draw the plans himself and had assembled a crew of workers that worked on only his projects. And when a close friend, who was frustrated with the process of trying to get their home addition underway asked Gragg for help, SBdB was born.

Anguiano, SBdB operations manager, met Gragg and began working with him nearly 14 years ago. Alberto began his construction career as a roofer, and it soon became apparent to the industry that, even at a young age, Anguiano was a leader and could manage other workers effectively. Alberto furthered his career by working for a general contractor which gave him an in-depth knowledge on a wide range of trades. his desire to learn everything about the construction process and his ability to solve problems has made him a trusted supervisor to oversee projects. In addition to acquiring his general contractors license and plumbers license he is an accomplished artisan in multiple facets of construction.

Lang, a licensed architect, joined the team in 2012 after working for several architectural firms in New York and in Santa Barbara. Lang has had a passion for architecture since she was in middle school and received her Bachelor of architecture degree from Andrews University in michigan. She has been involved with many different types of projects including commercial, residential, educational and urban planning. At SBdB michelle enjoys designing, preparing a working drawing, guiding the projects through the permitting process and assisting with the construction management. She finds it very satisfying to be able to see a project from conception through completion.

For more information on SBDB visit santabarbaradesignandbuild.com or call 805-453-0518.

by Michael Kourosh

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

05-3059 © 2014 Northwestern Mutual is the marketing name for The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM) (life and disability insurance, annuities) and its subsidiaries. Northwestern Mutual Investment Services, LLC (NMIS) (securities), a subsidiary of NM, broker-dealer, registered investment adviser, and member of FINRA and SIPC. Robert G Dibley, Insurance Agent(s) of NM. Robert G Dibley, Registered Representative(s) of NMIS. Robert G Dibley, Representative(s) of Northwestern Mutual Wealth Management Company®, (NMWMC) Milwaukee, WI, (investment management, trust services, and fee-based planning) subsidiary of NM, limited purpose federal savings bank. Representative(s) may also be an Investment Advisor Representative(s) of NMIS.

Gardens of stone

How to manage the rain when it arrives

by lIsa Cullen

Now that winter is here and we are getting some of the wet stuff from the sky, it’s time to re-think where all that water is going.

A common impulse when it rains is to try to get all that water off your property. Rain pours down from the sky and goes into downspouts, goes into drains, outlets on the street, into storm drains and then the ocean. This practice not only contributes to pollution but also depletes our precious water supply. This doesn’t seem right, especially when we are mid one of the worse droughts on record. Why allow our precious resource, water, to literally go down the drain?

The survival of our trees depends on water beneath the surface. When our massive friends

send roots deep into the water table and come up empty surface water will not save them. We have all been watching some of Santa Barbara’s most cherished trees, our old friends, dying from lack of moisture. Gratefully, something CAN be done about it

Water that runs off into the ocean doesn’t do anything for the future of our water supply. Long-term survival depends on recharging the water table and in order to accomplish that, we need to prevent run off rather than encouraging it. This may be an alien concept to some, but it is a vital part of a sustainable water system.

If we are to recover from drought, we need to capture rainwater, inhibiting it from running off, allowing it to permeate the soil and thus recharging the water table.

here are some simple ways to capture water:

1. Permeable surfaces are a good starting point. By this we mean, driveways, walkways and patios that allow water to permeate instead of running off. Without getting into the boring science of it all, think of all the oil, gas and other toxic substances that wash into the street (and thus the ocean) when run-off occurs. Not good.

2. Instead, imagine a babbling brook, the crunch of gravel under your feet, your footsteps falling softly on forest floor, these permeable surfaces lend both aesthetics and a sense of natural wonder.

Crushed stone, decomposed granite, gravel,

faux creek beds, pavers and other porous surfaces create layers of material through which the water must travel. This process actually removes oil and toxins before the water reaches the water table. It’s nature’s cleaning service. mulched pathways and sitting areas are another very inexpensive and viable permeable surface. In face if you ensure that every inch of your property is covered with deep mulch, rain will more likely permeate and be less likely to run off. In the process, you’ll bring life to your soil.

3. Grading the earth to slow down and prevent runoff is another part of the equation. of course the first thing is to get water to drain away from your house. once that is accomplished watch where the water goes and figure out how to slow it down faux creek beds, meandering paths, berms and swales and other devices slow running water and capture it so that it stays on your property, thus creating a reserve beneath the surface.

4. Connect rain barrels and/or flexible perforated drainpipes to your down spouts to divert water to your garden instead of the street. These systems can be as simple as a flexible perforated pipe attached to downspouts allowing water to seep gently into your garden.

These are just a few ways to take advantage of our winter rain. The City of Santa Barbara has loads more information on their website http://www.santabarbaraca.gov (search for rain water harvesting).

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.

ViSuAL STORieS

elioT cRoWley RiffS oN STReeT SigNS, cAcTuS, ANd gAme Pl AyiNg

By JuLiA MCHugH

eliot Crowley had driven by the funky A-frame surf shop on Santa Claus Lane dozens of times and thought “I’d like to shoot a picture of that.” The same was true of a street sign in montecito showing a line with arrows pointing in opposite directions.

These images weren’t intended for this very successful photographer’s

commercial clients, but for himself, of scenes that captured his artistic eye.

“I’d think ‘one of these days I’ll get to that,’” he says, “but I never did until the Game began.”

The daily Photo Game (www. dailyphotogame.com) started in 2013 when Crowley challenged nine photographers from across the U.S. to an online game of

“photography tag” or, more aptly, “telephone.”

Crowley posted the doublearrow shot, and gave the next photographer just 24 hours to create and post a photo that related to it. Los Angeles photographer Blue fier came up with an image of a disheveled panhandler at the terminus of Route 27; over his shoulder, signs point left for Santa

monica, right to malibu. Then it was up to the next photographer in the Game to post their image the next day, and so on. each photographer’s “turn” comes up every ten days.

“The visual conversation continues every days,” says Crowley, reviewing the images on a computer monitor in his airy rustic studio adjacent to his montecito

home. “It might be a color, it might be the subject matter, or sometimes it’s a zinger to shake up everything.”

Crowley is good-humored and articulate with words as well as with images, and it is easy to see why he is a popular instructor at Brooks College. he’s also a Brooks alumnus, having studied there in the 1970s before moving

to Los Angeles and opening his commercial photography business.

“I was among the first to have a loft in downtown LA. It’s where the Staples Center is now,” he recalls. he then worked out of a house in hollywood until he met his wife and moved to Santa Barbara in 1994. The two had grown up less than one mile apart in Pasadena.

“I didn’t know her, but I knew

the people who lived next door,” Crowley says, still amazed by the coincidence.

he works with a variety of commercial and magazine clients (including this magazine, most recently for a story about bartenders), but also dedicates a lot of time to his fine art photography.

“I like descriptive, narrative driven portraits,” Crowley states.

“The story is the most important, but it can be a fiction, made-up.”

An exhibit of his most striking “visual stories” now hangs on the walls of Café Luna in Summerland.

In one, a skateboarder rips through a graffiti-scarred concrete tunnel, dreadlocks covering her face, a bright pink bandana on her wrist, a hit of red shorts.

“She is at a very specific place at

a very specific time,” he explains, also noting that the tunnel was completely dark until his strobes illuminated it.

That shot was the second image he “played” in the daily Photo Game. he was reacting to david Blattel’s abstract image, posted the day before, of newsprint and a woman’s eyes seen through vivid red glasses.

“I like the term ‘riffed,’ as the Game is like jazz, except we take our cues visually,” Crowley says. “Some of these pictures would not exist if not for the deadlines of the Game.”

one of his best known images is permanently displayed in a corner at Café Luna. It is also the only image there taken with film, as Crowley shot it 18 years ago.

In it, his yellow convertible 1957 Porsche Speedster, surfboard jutting out the back, is parked between two palm trees, with the blue ocean and pink-kissed sunset skies behind it. (Locals will recognize Channel drive in montecito.)

“It was 1996 or 1997 and I’d had the idea for this picture for a while. one day, I just went out and did it,” Crowley recalls “It took only about 45 minutes to shoot.”

he pauses and looks at the image, which has since been featured in several major advertising campaigns and hangs in numerous locations along the Central Coast.

“That photo earned more money than the car originally cost,” he laughs, “but initially the photo was something that I just did for myself, for my personal satisfaction. It was a good lesson to learn early in my career.”

Crowley is passionate about this lesson, and made it the focus of a speech he gave at the Arlington Theatre for graduating Brooks students and their families.

“I talked about how I started my career with eight years in fashion. But I had no passion for fashion,” he says, chuckling at the play on words. “It’s about believing in yourself. once I stripped away what I thought I needed to do, the quality of my work went up, as did the jobs.”

Recently, Crowley has been photographing what he calls “an old friend” – cactus. A series of dramatic, oversized prints can be seen at delgado’s restaurant in Carpinteria, and a different set were specially designed to complement the interior of the new Santa Barbara eatery Barbareno.

he posted a cactus image he called “Protection Perfection” for the daily Photo Game last September, and wrote that he was attracted by “the contrast of the soft flesh of the plant and the sharp and dangerous needles that protect it from whatever predators might want to damage it.”

he’s also embarking on a project to photograph 20 funky surf shops this winter, taking advantage of the soft winter light at dusk along the California coast. “The Carpinteria surf shop was the first, it finally got me,” he laughs. “And has inspired this new series of photos.”

But throughout trips both north and south, Crowley will keep an eye on the calendar. Who knows what will be next to catch his eye, and become a riff in the online Photo Game.

Eliot Crowley

PULPO A LA PLAnCHA FROM CiELiTO

Seared day boat octopus with confit fingerling potatoes, citrus mustard, black olive aioli, candied lemon-orange rind, celery salsasita, petite sea grass and sea beans. The flavors of this dish are as fresh as it looks and pairs well with a blood orange margarita or champagne. Cielito is located in La Arcada downtown, 1114 State Street. 805-965-4770.

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

c AvA. 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.

Tre lune. One of the more popular eateries on Coast Village Rd in Montecito. Fine italian cuisine, amazing wine list, house made pastas, seafood, patio seating and full bar. Open breakfast, lunch and dinner. 1151 Coast Village Road. 805-969-2646. $$ (BLD)

SANTA BARBARA

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

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

tion of either beer or wine chosen by Partner, Diego Barbieri. Open daily for dinner 5pm – late night, happy hour 4pm-7pm. Private dining available. 21 W. Victoria Street. 805.770.2626

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

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.

cajun kitchen. Serving some of the best Cajun specialty breakfasts in town for over 20 years. [BL] $, (BW) 1924 De La Vina, Santa Barbara 687-8062; 6831 A. Hollister Ave, goleta 571-1517; 901 Chapala St., 9651004; 865 Linden, Carpinteria 684-6010.

chuck’s of hawaii. A local favorite celebrating 47 years of excellence serving award-winning steaks, wines and seafood to Santa Barbarans and their guests. Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of excellence from The Wine Spectator annually since 1989. They also feature a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled

B&W=Beer & Wine

“Where locals are celebrities.”

medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417. chuck’s Waterfront grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime grade Top Sirloin Steaks. “Chuck’s Style” Fresh Alaskan Halibut, garlic grilled Day Boat-Caught King Prawns , grilled Sea Scallops, King Crab Legs, and Australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 cielito. Beautifully appointed interiors, expansive heated patio, private dining areas and a full bar accent a thoroughly authentic Mexican culinary experience. Located in the heart La Arcada, downtown. 1114 State St. 805-225-4488 cold Spring Tavern. 100 years of tradition with true American cuisine only 15 minutes from Santa Barbara. Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées. Full bar & weekend breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 967-0066. crocodile Restaurant at lemon Tree inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$ dargan’s irish Pub. SB’s only authentic irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in irish fare, full bar and numerous beers on tap. in the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 e. Ortega, 805-568-0702. www.darganssb.com

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 barcafe offers great harbor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the endless Summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200. enterprise fish co. A variety of shellfish hors d’oeuvres is served at the oyster bar, and the dining room offers a selection of fresh seafood grilled over mesquite. Full bar. [LD] $$, (FB) 225 State,

962.3313, enterprisefishco.com.

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

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

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

holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring u.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. in goleta6920 Marketplace Dr. 805-685-8900

hollister Brewing company. Featuring hand-crafted beers made on premise and an innovative, fresh menu. Open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr., goleta,968-2810, Hollisterbrewco.com

Julienne. A progressive American restaurant serving fresh seasonal food. Serving Dinner Wednesday–Sunday 5pm to 10pm. Reservations Accepted. [D] $$ (BW) 138 e. Canon Perdido Street 805-845-6488

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

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

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 $$

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

The Natural café. The Natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com [LD] $, (B&W). Three locations in Santa Barbara: 508 State,

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

3514 State Street • 898-9121

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

www.luckys-steakhouse.com

962-9494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details.

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 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 bar-wine bar-full bar next door at Olio Pizzeria, with private dining for up to 22 guests in the Terrazza Room and up to 32 guests in the Taverna Room. Olio pizzeria is open daily from 11:30am – close, including Sunday Lunch. For a look at the current menus go to www.oliopizzeria.com [LD] $$, (FB) 17 West Victoria Street, 805-899-2699.

opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh PanSeared 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.

Pierre lafond Bistro. A local favorite since 1993, California fresh cuisine using local seasonal organic foods. [BLD] $$ (B&W), 516 State Street 805-9621455, www.pierrelafond.com

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

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

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

Sambo’s. The original on the beach! Serving up the classic dining experience. [BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269

Santa Barbara fishouse. great locally caught fresh fish prepared in a casual fun atmosphere. Terrific happy hour. Right across from east Beach. [LD], $$, FB. 101 east Cabrillo Blvd. 966-2112.

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

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

Seagrass Restaurant. Fresh Pacific Fish is their focus, along with Local Spiny Lobster, giant sea scallops, clams and prawns. They also offer a fantastic steak, a roasted half-chicken and a braised dish, such as lamb shanks. [D] $$$ (B&W), 30 e. Ortega St. (805) 963–1012, www.seagrassrestaurant.com.

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

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

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

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

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

SANTA yNeZ vAlley

Restaurant marcella. At Fess Parker’s Wine Country inn, Chef Ron Stewart’s dedication to using the finest and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 grand Ave., Los Olivos, (805) 6887788

Willows at the chumash casino. Featuring a distinctive menu of prime steaks and seafood served in an elegantly appointed setting. [D] $$$ (FB). 3400 e Highway 246, Santa ynez, 805-686-0855.

veNueS & PRivATe diNiNg

chuck’S WATeRfRoNT gRill

ANd The eNdleSS SummeR BAR~c Afe 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 STell A 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

fresh Clean Slate

By Cynthia granCourt

The scene is familiar, the potion formulaic. on any given friday or Saturday night, take one group of partygoers, measure five to one bottles of alcohol to mixers and shake with music. Pour onto the street in sloppy fashion right around the corner from the local tattoo shop and voila! Two to five of the group will wake up with a tribal tatt on their arms or lower backs or “I LoVe mom” dead center on their chests.

Tattoos are popular and for many, extremely well thought out, but for all the people who do love their tattoos, there are those who feel chained to a lifetime of permanent regret. fortunately, ink is no longer forever. So, if you tattooed that name of a certain someone you never want to remember across your bosom, on your arm or around your ring finger, there is hope for you.

The G Spa in Santa Barbara has teamed up with Cynosure to introduce our new state-of-the-art laser tattoo removal, the RevLite SI, a procedure that provides greater efficacy and comfort.

It has 60% more power to treat multicolored tattoos and to rejuvenate skin. Unlike other lasers, RevLite delivers up to 1.6 Joules, which translates to highly effective procedures with less heat and increased safety. The advanced technology of Revlite also gives patients a more refreshed appearance via the Laser facial and Laser Peel, which reduces wrinkles, tightens skin, reduces pore size, and gives smoother skin texture. dr. Griffin, medical director of The G Spa notes, “The Revlite is amazingly effective for tattoo removal and the Laser facial Peel which is a more aggressive treatment is like having four IPL’s in one treatment. Brilliant!”

Cynthia Grancourt is the Medical Spa Manager for The G Spa 805-682-4772 www.thegspasb. com

Las Cascadas

34 Years of Proven Success

Barbara Koutnik

Estates Director –California 100 – Society of Excellence www.BarbaraKoutnik.com

805.565.8811

CalBRE 00809916

Representing Distinctive Montecito & Santa Barbara Properties

Susan S. Conger

Estates Director –California 100 – Society of Excellence www.SusanConger.com

805.565.8838

CalBRE 00545024

“I chose Chris Palme to sell my home because he is an expert on the Riviera and is well respected within his profession. I found that he was very easy to work with and was impressed with his seasoned business and marketing skills. I would enthusiastically recommend him to any homeowner who is looking for a true professional.”

“Our agent /client relationship with Chris was one of honesty and trust. He listened to our needs, was considerate of our concerns and always kept us up to date on the sale of our Riviera property as well as the purchase of our replacement home. It was a most pleasant association, we feel fortunate to have had him represent us.”

“We have been working with Chris Palme during the past 4 years buying and selling properties. His extensive market knowledge, sound advice and personal integrity are qualities we greatly value in our transactions.”

“When everyone around you seems to have forgotten the notion of personal service, attention to detail and professional courtesy…What a breath of fresh air to have found Chris Palme!”

A lthough we are in the business of selling property, our real product is lifestyle- we sell the greatest place to call home in the world. All the big city you could ever want is right down the road a bit, and the rest of the world is only an airport away. Yet, we enjoy an unparalleled geographical isolation dictated by mountains and sea, that affords us both Meditteranean climate and culture; a clean, safe, aesthetically intoxicating special piece of the planet. When you compare real estate values with other “exclusive” locales, you’ll find that you can’t afford not to own a home here...