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.

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.

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 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.

“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.

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.

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.

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

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.