Food & Home Magazine - Summer 2012

Shrimp and Scallop Cakes with asparagus at louie’s California bistro.

Photo by Mehosh Dziadzio.

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Face to

I love getting to know my patients. By listening to each patient, I can help them make the changes they want to make. Whether it’s making a slight change to one’s nose, or helping someone look more youthful, it’s an honor to send my patients out the door with more confidence and a more positive outlook on life.

Beverly came in with a wonderful attitude and now feels even better about her appearance.

— David LaPatka, MD, FACS Board-Certified Facial Plastic Surgeon

Plastic Surgery & Aesthetics

I have received so many compliments about how radiant my skin looks. Everyone wants to know what my secret is. My secret is Dr. LaPatka! Every day I am so grateful for his work.

— Beverly Johnson, State Street Ballet Board Member

tri valley pool & spa. inc.

“a Better Way to BUilD”

“I choose Craig over several other bidders because he impressed me with the design creativity, vision for the space, technical competence, and business integrity I was looking for. The finished result is beautiful and impresses everyone who visits. Five years later I remain convinced I made the right choice.”

Paul Regulinski

Jambalaya and...

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PublIsher & PresIdent

Philip Kirkwood

phil@food-home.com

food edItor

Laurence hauben

ContrIbutors

helen S. Adams

Kristin N. Anderson

david Baum

Raymond Bloom

Teri L. Breier

Lisa Cullen

mariana delio

yummymummykitchen.com

Chuck Graham

Victoria Woodard harvey

Laura Kirkley

Katie Koonce

www.epicureanmom.com

Lynette La mere

Julia mchugh

Sam Rolens

Brandi Wolff

PhotograPhy

Bill Boyd

michael Brown

eliot Crowley

mehosh dziadzio

Lindsey eltinge

Barb fabian

Ashley Renée

Kelsey Skiver

Kevin Steele

Shelly Vinson

ContaCt InformatIon

P.o. Box 20025, Santa Barbara, CA 93120 (805) 563-6780, (805) 563-6790 fAX, 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 © 2012. All inquiries may be sent to: metro media Services, P.o. Box 20025, Santa Barbara, CA 93120, or call (805) 563-6780. fax: (805) 563-6790, 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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ThE MAgiC RECiPE

Talk about filling a niche: if you’re in the market for a beautiful, chic restaurant and a delicious menu at incredible prices, the new Presto Pasta on De La Vina hits the spot.

After discovering that there were no restaurants in town to offer his young family honest Italian food at family-friendly prices, Albert Baltieri nodded adieu to his fine dining legacy (he founded Baltieri’s and Aldo’s downtown) and opened Presto Pasta, a ‘faster food’ Italian establishment. This was 20 years ago when Baltieri founded Presto Pasta on East Montecito Street.

Flash forward to 2012 and the brand new Presto Pasta on De La Vina is a sight to be seen, let alone dined in. The beautiful interior designed by the local and top-notch Design Arch is modern, chic, yet comfortable. Everything from the breathtaking 16-foot black walnut slab table to the glass-blown pin spot lighting and trendy chalkboard menus behind the counter pepper a savory dining experience. And that’s even before the food.

Honoring age-old recipes passed down from his grandmother, Baltieri holds “you are what you eat” and so consistently creates his dishes with the most top-quality and freshest ingredients available. Tomatoes from Stanislavs (the best in the US and Europe, according to Baltieri) and a 6-cheese blend from Galbani’s of Italy define his food and infuse it with an authenticity both surprising and well earned.

“When I was younger I didn’t put much stock in the name Baltieiri because I was a kid, but now I have people coming up to me saying, (continued)

Photos by Ashley Renée

we’ve been looking for you for years and we finally found you!‘”

But don’t expect everything to be the same ol’ same -- Baltieri is now whipping up gourmet pizzas in the state-of-the-art oven he searched the world over for (literally) and joined forces with his wife, Pamela Regan, to dream up the most delectable pizzas imaginable. And that they did -- starting with the specialty Parmesan cheese, red onion, pistachio, and rosemary pizza. It pairs beautifully with the imported Italian wines that other fine dining restaurants in town market for 4 times the price of that at Presto Pasta.

One thing’s for sure: it’s the place to be, especially since the original Presto Pasta on East Montecito is now closing after 20 years so that Baltieri can be at the new hot hub everyday to ensure his high standard of both quality and service. Get ready to ignite your appetite, Santa Barbara; this place has it right on the money! —Brandi

Wolff

Presto Pasta is located at 2830 De La Vina. 805-845-6937. Serving lunch and dinner Mon-Thu

11am-9:30pm, Fri-Sat 11am10pm, Sun 11am-9pm

FuSiON COCkTAiLS

Since its opening, the mission statement for Opal Restaurant owners Richard Yates and Tina Takaya has been to offer their customers an eclectic collection of dishes inspired with creative influences from around the world…a fusion of flavors, if you will. This passion also extends to Opal’s cocktail menu, a rich list of distilled concoctions that rivals any bar in any city. “We love to experiment with new ingredients,” says Yates. “We use fresh herbs and spices in every drink we make. Fresh fruits and vegetables, too.”

Several house favorites include the Some Like it Hot Margarita, featuring Sauza Hornitos Reposado tequila, mixed with fresh lime juice and a house-made fresh blackberry-jalapeno simple syrup. And The George Clooney (or the Klooney), which features Kettle One Vodka and cranberry juice, mixed with fresh cucumber, lemon and ginger muddled with a dash of brown sugar. Even throwback drinks like Gimlets offer a twist, the signature Gimlet uses Comb 9 Gin, St. Germain Liqueur, fresh lime, muddled with fresh cucumber and dill. Comb 9 Gin is made from actual honey and a fragrant blend of nine botanicals. Truly amazing!

Opal bartenders have been well schooled on the proper chill and balance of a proper cocktail, whether you order something new and exotic like the Hanger One Mandarin Orange Ginger Cosmo, or a straight up vodka martini…shaken, not stirred, of course. —RB

Opal is open daily for lunch, dinner and cocktails. Private parties are welcome. 1325 State St, 805-966-9676

So Petit… So Elegant!

Petit Valentien isn’t so “petit” if one thinks three-dimensionally, with its towering dining room, or in terms of taste, as owner/chef Robert Dixon packs colossal flavor into his French food. The only things that are relatively small are the prices, especially at lunch.

The charming eatery is nestled in La Arcada along a cobbled walkway, but feels transplanted directly from France. The two-story, yet cozy dining room has golden hued walls offset by the dark wood bar that flanks one side. The outside seating is in the walkway, next to Bud Bottom’s iconic “Whale Tail” sculpture.

The menu changes daily, including very affordable lunch specials such as version of Croque Monsieur made with prosciutto and compté cheese, which came

with a refreshing gazpacho or leafy green salad. Other specials include made-to-order risotto with shrimp (also available vegetarian) and grilled chicken Caesar salad.

The menu’s Small Plates are another delicious lunch option –they all cost the same price and can be shared – including crisp frog legs; crab cakes with roasted garlic sauce; roast quail with figs, olives and grapes; crostini of seasonal mushrooms; beet salad

with goat cheese; oh-so-French escargot; and a selection of cheeses.

Petit Valentien lives up to its name as an intimate, romantic restaurant, but offers big rewards, both for the stomach and the budget.

--

By Julia McHugh

Located in La Arcada (enter from E. Figueroa) 805-966-0222. Lunch Monday – Friday 11:30 a.m. to 3 p.m. Dinner nightly from 5 p.m.; Sunday from 4:30 p.m.

Photo by Ashley Renée

Photo by Ashley Renée

Photo by Ashley Renée

gONE FiShiNg…

The name “Fisherman’s Wharf” evokes sense memories – the sounds of waves against pilings, the aroma of seafood, and the taste of crab, just minutes from the boiling pot. But one need not travel to San Francisco for this experience. On the tip of Stearns Wharf is the Santa Barbara Shellfish Company, serving fresh seafood in one of the most scenic settings in town. The five outdoor booths facing the Harbor are in high demand, and there is more seating in the lively dining room, punctuated by the hammering of crabs being cracked, classic rock music, and laughing customers. It gets warm outside, protected from the ocean breeze, which calls for a Kona Lager and Pilsner Urquell, both on tap. A blackboard overhead lists the specials: local spider and rock crab are in season, plus there’s farmed abalone, live Maine lobster, and several oyster varieties. Dungeness crab is always on the menu, in several forms – cocktail, Louie, sandwich, and crab cake – as is king crab from Alaska. Cioppino comes with an entire half crab, served with shrimp, scallops, clams, and mussels in a bread bowl topped with Parmesan cheese. The word “generous” applies to this dish, and to the piquant shrimp ceviche, a family recipe, which overflows its bowl and bursts with lime and an occasional jalapeno jolt. The crab cakes are divine! They feature a homemade recipe of two pan-fried crab cakes served with chipotle aioli and coleslaw. Our waiter recommended shrimp tacos made “lobster taco style,” with shallots, garlic, tomatoes and basil, plus a creamy salsa so good that more was requested. Shrimp also comes in a coconut batter, as a cocktail, grilled on Caesar salad, in scampi, or with pasta. The Double Dolphin sails in from its afternoon cruise, kids are fishing on the sand spit, and tourists are taking snapshots. Santa Barbara’s own Wharf – and its seafood – rivals its cousin to the north. -- By Julia McHugh. Santa Barbara Shellfish Company is open daily from 11am. 230 Stearns Wharf (at the very end) 966-6676. www.shellfishco.com

Photo by Bill Boyd

A one wine pArtnerShip

Whole Foods Market Southern Pacific Region is stirring things up by joining forces with Hearst Ranch to create a new, custom-blended wine label, “One Wine.” Whole Foods’ collaborative winemaking program, which started in Santa Barbara County and has now expanded to Paso Robles, was launched in order to create truly unique local wines specifically for Whole Foods Market customers, making them available at an affordable price.

Exclusive to Whole Foods Market’s Southern Pacific Region stores - including locations throughout Southern California, Nevada, Arizona, and Hawaii -- variations of the “One Wine” series include Pinot Gris, Sangiovese and 50/50 blends.

“It has been an amazing process, working together with Whole Foods Market’s team members - who all really understand and appreciate quality - to create these truly unique, one-of-a-kind blends that we are then able to share with Whole Foods’ shoppers,” said Jim Saunders, owner, Hearst Ranch Winery.

The Central Coast of California, including Santa Barbara County, San Luis Obispo County, and Paso Robles - is a local hidden treasure that offers a distinct climate, geography and soil that brings forth flavors unlike any other. Currently more than 12 handcrafted wines have resulted from Whole Foods Market’s “One Wine” partnerships with wineries across the Central Coast, including Hearst Ranch Winery, Au Bon Climat Winery, Ampelos Cellars, Clendenen Family Winery, Hartley Ostini Hitching Post Winery, and Margerum Wine Company.

EASY SuMMER SALADS

By Lynette La Mere

Sometimes it’s a friend I miss; just longing to sit & catch up that makes me start planning a menu and ringing up a dinner party. Other times it’s the food; the peaches as they come into their own in the summertime with their amazing smell, or the local white nectarines, or a craving for really good English cheddar. I like to gather on the porch and play cards after the sun has set and these are a few of my favorite dishes to pull together for those times.

WHiTe NeCTaRiNe SaLSa

1.5 quarts

The secret here is to get the nectarines at least two days ahead so they ripen, you can smell when they’re perfect (ripen out of the frig of course). This is my new fav with everything from salmon to lamb. It’s nice and light as sauces can go and super tasty. This recipe will work brilliantly with peaches, bosc pears, mangos, grapes or any nice ripe fruit.

3 pasilla chilies

4 white nectarines

3 jalapenos

1 small red onion

1 small bunch cilantro

3 limes, juiced

6 cloves roasted garlic, or 3 raw, minced splash of olive oil salt and pepper to taste

I roast the pasillas over the open flame on my stove top or grill turning on each side with tongs till charred well then pop them hot into a plastic bag, twist tight and let them steam a while. Fine dice everything else (I ditch the seeds and veins of the jalapenos). Toss it all together and serve.

Mixed GReeNS SaLad WiTH

PeaCHeS, GORGONzOLa aNd TOaSTed aLMONdS

Dressing:

Juice of 2 limes

Juice of 1 orange

1/4 cup almond, hazelnut or walnut oil

1/2 tsp. salt and a few grinds of pepper

Slowly whisk the oil into the juices. Add the salt and pepper.

Salad:

1/ 4 cup sliced almonds

4 medium peaches

8 cups mixed greens; red leaf, oak leaf, romaine, spinach, arugula, etc., cleaned and torn

3 oz gorgonzola, crumbled

Lightly toast almonds by baking on sheet pan 5 minutes 350 degrees. Peel and cut into 1/4 inch slices. In a small bowl, combine dressing and peaches and marinate for ten minutes. Distribute greens on individual salad plates. Top with peach segments. Drizzle with the dressing and sprinkle with gorgonzola and almonds.

Lynette La Mere is the proprietor and Executive Chef of Pure Joy Catering, Inc (805) 963-5766 (www. PureJoyCatering.com) and a freelance writer who flourishes in Santa Barbara. Ingredients for both salads can be found at Whole Foods Market and Farmer’s Market

Louie’s is a hidden gem

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.

offering

Food

iadmit to going adjectivally overboard in my descriptions of wine, but like any good English major (and wine geek), I’m trying to drive home a point…plus, I have instant access to Thesaurus.com, so if my prose seems inflamed and flowery, it’s inspired by my passion for vino and appreciation for precise but poetic language, all fueled by a lightning-quick DSL connection.

I grew up reading James Thurber and Mad magazine, and thus always felt that anything could be satirized… even wine. Here, I examine a few negative descriptors to help hone (and safeguard) your palate.

diRTy:

It may be attributable to barrels that don’t get washed, floors that aren’t hosed down or rogue yeasts that infest the winery, but dirty wines are out there.

These atrocities will make your nostrils flare in terror and prompt your socks to fly off. Tears will come to your eyes and you’ll shout new obscenities that the world has never heard before, especially if you paid fifty dollars a bottle for the offending wine.

Simply put your socks back on, return to the store you bought it from and shove the bottle into the jowly, hairy face of the dolt who sold it to you and say, “Bob, this wine is reminiscent of the Chicago stockyards on an August afternoon, and I demand a replacement as well as an apology to my canasta club.”

If you offered a glass of this to a Francophile, he would probably say, “This is magnificent! I love the funky, barn-yardy, leathery aromas coupled with the aged meat and animal sweat characteristics: is this from Provence?”

Oxidized:

This flaw can be found in red AND white wines, but it’s easier to spot in whites: if your Chardonnay resembles

the color of Heinz cider vinegar or a sienna Crayola, then you’d best take it back to the harried retailer who sold it to you, thrust it in his surprised, porcine face and say, “Bob, this stuff you sold me was over-the-hill: it tasted like old apples and festering walnuts, and my dinner guests are now forming a lynching party in the parking lot.”

Of course, if you hand a sample of it to a Sherry drinker, he’ll probably remark “What a charming finish! It’s got delicate color and an utterly lovely, nutty aftertaste that lasts and lasts. May I have a second glass?”

VeGeTaL:

Again, this quality can be found in both whites and reds, and in an appropriate ratio it can add complexity to a wine. However, if you take a whiff of a Cabernet and it smells overwhelmingly like canned asparagus with overtones of tar, bell pepper, weeds and freshly mashed eucalyptus, then simply go into the garage, put on your white hazmat suit and helmet, place the wine carefully in a Federally Approved Waste Material (FAWM) holder, drive back to the store where you purchased the wine and dangle the bottle threateningly in the tranquilized, corn-fed face of the ignoramus who advised you to buy it and say, “Bob, I hope you can hear my muffled threats through the visor of this helmet. This Cabernet tastes like veggie pâté with a slight whiff of cherry cough syrup, and if you don’t take it back, I’m tossing you in the FAWM container for a one-way trip to the county dump!”

Oddly enough, if you would have handed me a glass of this twenty years ago, I would have said, “Ahh, delightful…an herbaceous mélange: there’s nothing like a good Santa Barbara County Cab.” —Bob Wesley

Mr. Wesley can be reached at the Winehound wine shop. 1221 Chapala St. Santa Barbara. 805-845-5247.

A glossary of wine tasting terms

whAt to SAy when it’S bAd…

Grapes for the Grill

As Central Coast locals know, this time of year is actually our summer, before the onset of the coastal fog. Fortunately, outdoor grills work in all kinds of weather. Also, if you’re like me, the fewer dishes you have to clean the better, so regardless whether you cook over propane, coals, or wood the choice to grill is obvious.

Here are some picks from our local wineries that will match the heat of your grill. —Christian Garvin

2010 Grenache – Municipal Winemakers $27.00

Grenache often has a lot of tannins which, when paired with grilled cuisine, can be just right. This Grenache from Rodney’s Vineyard, smack dab in the middle of the Santa Ynez Valley, has just the right balance of fruit, tannin, and oak to be the prime candidate for pairing with red meats.

2009 Tempranillo – Longoria $36.00

This is the most widely planted varietal in Spain and it’s beginning to gain some traction in California. It was one of the fastest growing grape varietals by sales last year in the United States. The venerable Rick Longoria has really carved out a niche with his Spanish varietals, and this Clover Creek Vineyard-designate is a powerball of flavors and rich, American oak notes. Ideal for red meats and those other white meats.

2009 “eleven” Red Blend – andrew Murray Vineyards $18.00

A spoof on the cult classic film Spinal Tap, this wine is unapologetic in its over the top style. Too many grapes varieties and vineyards to list here but it spans the gamut from Cab to Sangiovese and you can’t beat the price. This is the burger wine (and I mean that in the nicest way).

2011 Harvest Girl Rosé - $16.00

Hopefully we are all finally embracing rosé for what it truly is—quite possibly the best food wine ever made. This affordable blend of Cabernet Franc, Grenache, and Syrah is the perfect alternative to red wines and will go with everything, including waiting for the coals to heat up or your brother-in-law to run to the store for more propane and ice.

There are two types of Sauvignon Blanc out there—crisp and, well, not so crisp. This is the former in a big way, hence the name. Despite being a 2010 vintage, this wine tastes like it just came out of the press. Big on citrus notes, this is the perfect partner for grilled vegetables, grilled oysters, and flaky fish.

2009 Riesling – Bedford Winery $20.00

Riesling is the white wine for red wine drinkers, and nobody knows their way around this grape better than Stephan Bedford. For 30 years he’s been preaching the benefits of the varietal, but only recently have people begun to realize that Riesling does not have to be overly sweet and sticky. When done in a dry, lowalcohol style, as it has been in Germany and France for generations, it yields wines that can handle even the heartiest of schnitzel and sausage.

2010 Sauvignon Blanc “zingy” –Buttonwood Farm $18.00

Christian Garvin is the owner and winemaker at Oreana Winery, 205 Anacapa Street in downtown Santa Barbara.

Grilled apricot Salad. recipe on following page.

Photo by Marina Delio

Vibrant VoyaGers

Apricots are our summer gift

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

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

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

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

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

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

Megan Lucero

Summer optionS

By Marina Delio

wAtermelon FetA biteS

Cool watermelon is the perfect compliment to salty feta cheese. Skewered on toothpicks, these tasty bites make easy elegant summer hors d’oeuvres. (Serves 6)

2 tablespoons syrupy balsamic vinegar (il Fustino 25 Year Balsamic recommended)

1 small seedless watermelon, cut into 1-inch cubes

1 small bunch basil

5 oz. feta cheese, cut into 1” x 1/2” slices

Drizzle a serving dish with balsamic vinegar. Skewer one cube of watermelon, one basil leaf, one feta slice, and another watermelon cube onto a decorative toothpick. Repeat until all ingredients have been used. Place Watermelon Feta Bites on balsamic drizzled serving dish.

red, white, And blueberry ice creAm pie with GrAnolA cruSt

This beautiful frozen pie makes the perfect healthy dessert for July 4th. (Serves 8)

For the crust:

2 cups natural granola (make sure it’s gluten free if you are on a gluten free diet)

1/2 cup walnut pieces

4 tablespoons melted coconut oil

1 tablespoon agave syrup

For the filling;

1 quart vanilla ice cream or frozen yogurt, softened to spreadable consistency

For the berry topping:

6 oz. fresh raspberries (about 1 1/4 cups)

6 oz. fresh blueberries (about 1 1/4 cups)

2 tablespoons agave syrup

2 tablespoons water

1 lemon

1 teaspoon cornstarch

Preheat oven to 350 degrees F. In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely.

In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstarch.

In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasionally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely.

Pour sauces into re-sealable sandwich bags. Snip a tiny amount off one of the corners of the bags. Alternating bags, pipe circles about 2-inches apart over the pie starting in the center and working outward. Drag a toothpick from the center of pie outward to the crust so that the berry sauces are pulled upward. Drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. Freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces.

Grilled Apricot, GorGonzolA, And cAndied

wAlnut AruGulA

SAlAd

Make good use of the abundant apricots at our farmers market this time of year by throwing them on the grill right alongside your other ingredients. Grilling makes sweet summer apricots even sweeter and they are delicious on salads. Grilled apricots are the perfect compliment to salty Gorgonzola, peppery arugula, and crunchy candied walnuts.

(Serves 6)

6 apricots, halved and pitted

3 cups arugula

Extra virgin olive oil

Good quality balsamic vinegar (il Fustino

25 year balsamic recommended)

1/4 cup crumbled Gorgonzola cheese

1/4 cup candied walnuts

Extra virgin olive oil

Good quality balsamic vinegar (il Fustino 25 year balsamic recommended)

Heat grill or grill pan over medium high heat. Drizzle apricot halves with extra virgin olive oil. Place on the grill and cook until dark grill marks appear, about 2 minutes per side. Remove from heat.

Place arugula in a salad bowl and drizzle with extra virgin olive oil and balsamic vinegar. Toss to coat. Top arugula with cheese, walnuts, and grilled apricots.

Grilled hAlibut And tomAtoeS with peSto orzo

This simple recipe uses only five ingredients and is a snap to make – but it’s so beautiful and tasty you would never know it. Visit Santa Barbara Fishmarket for fresh fish. Whole Foods also carries a great selection of sustainable seafood, and I always love to visit Gary in the seafood department of Gelson’s. (Serves 4)

Photo by m arina d elio

2 tablespoons extra virgin olive oil

3/4 pound halibut

1/2 pound orzo pasta, cooked according to package instructions

1/4 cup fresh pesto

1 to 2 bunches small tomatoes on the vine

Fresh basil, for garnish

Oil the grates of a grill and heat to medium high. Drizzle fish and tomatoes with olive oil and sprinkle with salt and pepper. Place fish and tomatoes on grill and cook until fish easily flakes, about 3 minutes per side depending on thickness of fish.

Divide orzo between plates and top wit a dollop of pesto. Place fish on top and top fish with tomatoes. Garnish with basil.

bAlSAmic StrAwberry

croStAtA with mAScArpone creAm And piStAchioS

This recipe was the result of a morning of strawberry picking at the lovely McGrath Family Farm in Camarillo. If you can’t make it down to McGrath where Levi the resident rabbit welcomes a pat, stop by one of the many stands at the Santa Barbara Farmers Market and pick up some fresh strawberries. (Serves 4)

1 prepared pie crust (my favorite is Martha Stewart’s pate brisee)

2 cups sliced fresh strawberries

1 tablespoon good balsamic vinegar

1 egg

1 tablespoon turbinado sugar

1 cup whipping cream

1/2 cup mascarpone cheese

2 tablespoons confectioners sugar

2 tablespoons chopped roasted pistachios

Preheat oven to 400 degrees F.

Gently toss strawberries with balsamic in a medium bowl. Roll dough on a piece of parchment paper into a roughly 12-inch disk. Place strawberries in the center of dough, leaving about 3” boarder. Fold dough boarder over edge of strawberries. In a small bowl, whisk together egg and 1 tablespoon water. Brush egg wash over folded-over dough. Sprinkle turbinado sugar over top of dough and berries. Slide parchment and crostata onto a cookie sheet. Bake for 30 minutes until crust is golden brown. Cool to room temperature.

In the bowl of a mixer, beat whipping cream, mascarpone, and confectioners sugar until mixture holds stiff peaks like whipped cream.

Cut crostata into wedges and top with a dollop of cream and a sprinkle of pistachios.

Marina Delio is a food blogger, photographer and mom living in Santa Barbara. Her blog is YummyMummyKitchen.com

Southampton by Wood-Mode.

Nothing beats dining out on a summer evening. It could be with a group of friends, an intimate meal with someone you love… even by yourself. The days are long and carefree, the menus are alive and fresh with seafood, sun ripened local fruit and vegetables, fresh herbs and smoky flavors of meats roasting on the grill. It all adds up to make for the perfect Santa Barbara experience. The choices are many…here is a brief sampling:

1Louie’s California Bistro Shrimp and Scallop Cakes. Light and fresh, this dish is the perfect appetizer. Made fresh each day, the cakes get a light dusting of breadcrumbs and Parmesan cheese, and then pan sautéed to give them an elegant crust. Served with fresh asparagus, red bell pepper and finished with house made shallot vinaigrette. 805-9637003. Photo by Mehosh Dziadzio.

Open

for Tasting

2Lucky’s Steamed Mussels with San Marzano Tomatoes, Garlic and Basil

A full pound of Prince Edward Island Black Mussels are steamed in white wine and garlic, and then finished with a sauce made from the wine, the cooking juices, Italian San Marzano Tomatoes and fresh basil. Served with grilled D’Angelo Bakery sourdough. Pairs great with beer. 805-565-7540. Photo by Michael Brown

3Roy Grilled Summer Vegetables

Fresh summer squash from local favorite Tutti Fruitti Farms is grilled with artichoke heart, Kalamata olives, plumb tomato, fresh buffalo Mozzarella, olive oil, balsamic vinegar and oregano. Light and a truly fantastic blend of flavors! Roy is located at 7 W. Carrillo St, 805-966-5636. -- Photo by Ashley Renee.

4Café Stella Lamb Sliders

Fresh hand crafted ground lamb is grilled and placed on a brioche bun with harissa aioli and arugula. Spicy and packed with flavor. Sliders also available in chicken and beef with blue cheese.) 805-569-7698. -- Photo by Michael Brown

5Sly’s Jumbo Shrimp Cocktail

This is a shrimp cocktail - huge shrimp with a great classic red cocktail sauce. This large cocktail has four shrimp. They are big shrimp - very big shrimp – what’s called “U-7s” in the trade – less than 7 per pound, making the four more than one-half pound of shrimp before cooking. The kitchen thaw

these raw shrimp, carefully cook them in a seasoned vegetable broth, and then chill them down at just the right point. They then shell, clean and serve them in a large, traditional “sundae” glass on a bed of shredded iceberg lettuce. Half lemon and extra horseradish (freshly grated horseradish) on the side are standard. Fabulous 805-6846666. -- Photo by Ashley Renee.

6Ca

dario Ravioli al Burro e Salvia

A house specialty first course that is one of the more popular items on the menu. Pasta pillows filled with fresh spinach and ricotta cheese are slowly sautéed in browned butter and sage. The range of flavors are amazing. Pair with house Merlot from Brander Vineyards. 805-884-9419. -- Photo by Shelly Vinson

7endless Summer Bar-Café Sesame

Crusted ahi on Warm Spinach Salad

The Ahi is seared rare and served on a bed of spinach, with bacon, cherry tomato and onion slivers, then tossed in a warm bacon curry dressing and topped with Parmesan cheese. Endless Summer is located upstairs at 113 Harbor Way. 805-564-1200. Photo by Scott Gibson

8Pastavino Shrimp Risotto

The dish features pan sautéed gulf shrimp over a Parmesan risotto, flavored with mushrooms, artichoke hearts, sun dried tomato, lemon and basil. A fantastic dish served in relaxed neighborhood Goleta setting. Located near Cosco. 6920 Marketplace Dr., Goleta. 805-685-7300. Photo by Ashlee Renee

9Wine Cask Bar Cafe Crispy Calamari

This tasty dish is one of the more popular on the “easy to share” menu at the Café. Fresh calamari is battered and fried with thinly sliced cherry peppers and roasted garlic and then plated with a cilantro and lime aioli. The flavors are zesty and light and pairs well with Champagne. 805- 966-9463. Photo by Shelly Vinson

10Seagrass MiCuit of Troll-Caught King Salmon

A favorite of Chef Robert Perez, Fresh King Salmon is slowly poached to the perfect temperature and then served with boudin noir (sausage), parsnip, sadachi puree, English peas, Nicoisi olive vinaigrette, pink grapefruit, salmon roe and basil oil. Champagne

pairs well.. For reservations call 805963-1012. Photo by Shelly Vinson

11Paradise Café Skewers

You can’t say enough about the rich, smoky flavors of the oak wood grill. The skewers, in particular, hit your taste buds with a clean snap that is unique to anything else in town. Several skewer selections are available, including Mexican shrimp, local mussels, top sirloin and salmon to name a few favorites. If you ask for a combination, the kitchen will gladly create. The wine list is extensive and local, but the best choice to pair with the oak grill just might be a margarita over ice. For reservations call 805-962-4416.

Photo by Ashley Renee

12Olio e Limone

Panzanella Salad

Chef Alberto Morello has created this simple, but oh so elegant meal! The dish is made with vine ripened tomatoes, bite size pieces of Italian bread, cucumbers, red onions and fresh basil and finished with olive oil and vinegar. For reservations call 805899-2699.

Photo by Michael Brown.

Savor extravagant gourmet cuisine prepared by our celebrated chefs, paired with exceptional complimentary wines and spirits and presented with impeccable service. Dine in elegant surroundings whenever, wherever and with whomever you choose in our open-seating restaurants. Savor … it’s all included.

fares may not include Personal Charges, Optional Facilities and Services Fees as defined in the Terms and Conditions of the Guest Ticket Contract. Air Inclusive Program applies to economy, roundtrip flights only from select U.S. & Canadian gateways: ATL, BOS, CLT, DFW, DEN, EWR, FLL, HNL, IAD, IAH, JFK, LAX, LGA, MCO, MIA, MSP, ORD, PBI, PHL, PHX, SAN, SAV, SEA, SFO, TPA, YUL, YVR, YYC and YYZ. Advertised fare includes all air surcharges, airline fees and government taxes. Some airline-imposed personal charges, including but not limited to baggage, priority boarding, and special seating, may apply. For details visit exploreflightfees.com. Air routing, scheduling and air carrier are at the discretion of Regent Seven Seas Cruises. Air Inclusive Program and Air Upgrade Offers are not combinable with 3rd and/or 4th guests in a suite. FREE Unlimited Shore Excursion reservations are accepted on a first-come, first-served basis. Regent Seven Seas Cruises reserves the right to correct errors or omissions and to change any and all fares or promotional offers at any time. Complete terms and conditions may be found in the Guest Ticket Contract. Ships’ Registry: Bahamas ©2012 Regent Seven Seas Cruises.

ecoWellness hideaway

By BoNNIE CaRRoll

nestled away discretely in Loreto Plaza you will find an amazing sanctuary of health in Qui Si Bella Spa. A true hidden gem of a venue devoted to external and internal wellness and peace, where locals and tourists enjoy the utmost in eco-spa treatments performed by skilled therapists utilizing only the finest organic and ecologically sustainable products.

Upon arrival patrons are given a tour of the dressing rooms, steam room, aromatherapy bath rooms and shower area, where they may change into a robe and slippers and then sit in the the atrium waiting area. It is recommended guests enjoy a eucalyptus steam and Scotch spray shower in preparation of their treatment. After taking patrons to their therapy room the therapist will ask questions to make the experience an individually appointed treatment, depending on injuries, desired pressure or special health concerns of the spa guest.

The 5-Element Mind, Body, Spirit Detox treatment, designed to take your body to optimum health levels through internal and external

use of Asian Herbs, is outstanding. Beginning with an East Asian herbal Elixir cocktail, and including the application of body herbs and then wrapped in a warming cocoon, with a final aromatic herbal massage is really an ideal way to experience the ultimate in good health. The Jade Stone Facial, a signature treatment created by Chrys Huynh, would be an ideal finish to a detox treatment. This facial includes the use of precious stones and aromatherapy extracts to provide deep relaxation and a luminous complexion.

Detoxing your feet with a Chinese herbal mixture, followed by a reflexology treatment is a known ancient therapy to bring harmony to the inner organs of the body, and guarantees a quick fix from daily stress. Qui Si Bella also offers manicure and pedicure services

that provide the perfect ending to a delightful foot or hand treatment.

The use of ancient healing and modern products to produce optimum health is the goal at Qui Si Bella, and they offer a bevy of treatments that are signature in a true med-spa, including the IonCleanse treatment that releases toxins from the body through osmosis when patrons place their feet in a neutralized unit. Also on their menu are hair loss treatments, colon hydrotherapy, microdermabrasion, galvanic capillary repair treatments and more.

Owner Chrys Huynh has devoted years developing treat-

ments to address the specific needs of every Qui Si Bella patron, and she has established relationships with the creators of respected organic and ecological skin care products including Jurlique, Yon Ka Paris, Pure Fiji, Amazon Herb and Colore Science to ensure patron satisfaction. Many of these products are available in the spa shoppe for patrons to enjoy at home.

Qui Si Bella Luxury Eco-Wellness Spa 311 State Street 805-682-0003. www.quisibella.com Spa hours are Monday noon to 7:00 pm, Tuesday – Saturday 10:00 am – 7:00 pm and Sunday 10:00 am – 5:00 pm.

Photo by Bill Boyd

in Good health

From younG to olD

How can young men increase their chances of becoming old men? And more importantly, healthy and dynamic old men?

What should middle-aged men do to avoid making their wives widows? And how can old men improve their enjoyment of their autumn years? Let’s take a look at the challenges facing men throughout their lifespan as they try to maximize both the length and quality of their lives. While basic principles like not smoking, exercise, and avoiding substance abuse apply at all ages, the emphasis evolves as a man ages.

Up to age 35, violent death is the number one killer of men. And the number one way young men die violently is either behind the wheel or as a passenger in a car wreck. Homicide, suicide, and sporting injuries are also relatively common in this age group. A key feature of youth is a sense of invulnerability, which sadly is an illusion, as demonstrated by accident statistics. Many of these tragic deaths could be avoided by simple rules such as wearing helmets when driving motorcycles or bicycling, buckling up 100% of the time, and of course never driving under the influence. Cancer is another concern for young men, although in general the risk of cancer increases with age. That is not true for testicular cancer, which is the #1 cancer of men up to age 40 after which the incidence decreases. For this reason guys are advised to check their testicles in the shower on the first of each month and to report any lumps found to your doctor without delay. Fortunately this disease is almost always curable. Skin cancer, particularly among fair skinned men is another major cancer killer and one that is easily prevented by avoiding sunburns and using sunscreen when exposed to the hot sun for any extended period of time. Around 20 minutes of sun exposure may actually reduce the risk of cancer by boosting vitamin D levels, but again, it is important to avoid burning.

In terms of vaccination, traditionally the only one recommended up to age 65 had been a tetanus booster every ten years. Flu shots, formerly recommended for about 80% of the public, are now recommended for everyone. This is good policy. Many people fear the flu shot, but I’ve had influenza twice and I fear it more than the shot. As a health care worker, I get the shot every year and never have a bad reaction from it. Anyone self-employed who can’t afford to lose a week from work should have one, because influenza takes a week out of your life, assuming you are not one of the 30-50 thousand Americans who die of influenza every year. Fathers of young children, partners of pregnant women - both of whom are especially vulnerable to serious illness or death from influenza - men with asthma or other heart or lung problems, and men with compromised immune systems should all have annual flu shots, but I agree with the recommendation that everyone get one. We have seen previously healthy teens die of influenza, and such deaths can be prevented with the flu shot.

In middle age, men need to pay attention to cardiovascular risk factors as heart disease

remains the overall #1 killer of men, and the risk increases with age. Again, most heart disease is preventable. Staying fit, not smoking, eating well, controlling risk factors such as high cholesterol and high blood pressure, and maintaining a healthy weight are all powerful and effective ways of avoiding the #1 killer. For those who do have high blood pressure or high cholesterol not responsive to diet and exercise, excellent drug therapies are available from your primary care provider and have been shown to save lives. Not smoking - one of the keys to long life and good health - and good diet are also powerful ways to reduce the risk of the #2 killer, cancer. And the same rules apply at every age when it comes to reducing the risk of premature accidental death: never drink and drive, always buckle up, and always wear a helmet on bicycles and motorcycles.

A word about alcohol is appropriate here as cirrhosis of the liver is a leading cause of death in middle-aged men. I learned at a young age that Jesus turned water into wine at Canaan - not wine into water! It turns out that the much-touted health benefits of red wine are actually the benefits of alcohol. Spirits and beer have been shown to have the same health benefit, promoting longevity in moderation. What is moderation? No more than two drinks per day. As I tell my patients, 2 drinks per day does not equal 14 on Friday night! It turns out that the health benefits of moderate alcohol consumption come from frequent, low level drinking, i.e. one or two drinks per day. More than this is actually bad for health and can shorten your life. Remember, one drink is 1.5 ounces of spirits, 4-5 ounces of wine, or 12 ounces of beer.

For older men, coronary disease and cancer remain the top two killers, each accounting for around 25% of all deaths. Pneumonia, influenza, chronic lung disease, diabetes, cirrhosis, and suicide are all major killers as well. At age 65, all men should have a vaccination against pneumonia and those with serious heart, lung, or immune system problems should have it earlier. Annual flu shots and pneumonia vaccine save countless lives every year. As always, one cannot be healthier than their diet, so a diet low in animal fats, high in whole grains, vegetables, seafood, and fruit will contribute to less chronic illness and hence a more enjoyable old age. And of course, smoking is slow suicide, so if you smoke - quit! Your doctor can help you with a variety of proven strategies including medication, nicotine replacement, and moral support. Its never too late, indeed the risk of heart attack

from smoking is virtually gone within two years of smoking and the risk of cancer, while not gone, is greatly reduced.

The right mental attitude is important throughout life, but tragically, the risk of suicide increases dramatically as men age. Men typically identify with their career and role as bread-earner, so retirement with the loss of these roles can be a burden on some older men. It has been shown that social connectedness is an important determinant of health in general, so the loss of friends and other loved one with advancing years can be devastating. It follows that maintaining social contact through friends, family, church, synagogue, or mosque, volunteering, etc. can be literally life saving. We all need friends and trusted advisors who sometimes make life itself possible, not to mention more enjoyable.

Physical activity remains important throughout life, not only for long life but also for good life. Don’t be like George Burns who said “if I had known I was going to live this long, I would have taken better care of myself!” Walking, swimming, and cycling either outdoors or more likely on a stationary bike are all activities that can help keep a man mobile and independent into advanced old age. My own Dad rode his bike up to age 86 and was as dynamic mentally and physically as he was at half that age.

To summarize, no one wants to age before their time and fortunately there is much one can do to prevent his. The chief ways to accomplish this are to exercise, eat well, don’t smoke, don’t abuse drugs or alcohol, maintain a health weight, and stay connected to family, friends, and the community at large. None of these involve medical care, but preventive medicine is always the best kind, so seeing a doctor or other primary care provider for regular check ups to monitor and control such things as cholesterol and blood pressure and staying up to date on immunizations can be life saving. For those 50 and older, colonoscopy to screen for bowel cancer - the number 2 cancer killer after lung cancer, and screening for the commonest internal cancer of all - prostate cancer - can save lives. For more on prostate cancer, see my article in the last issue of Breathe In.

David C. Dodson, M.D., a primary care physician with Sansum Clinic, is Chair of the Committee on Men’s Health and a member of the Committee on Nutrition and Physical Activity of the Massachusetts Medical Society.

What’s for Breakfast?

By GERRI FRENCh, MS, RD, CDE

if you answered ‘cold cereal’, read on for tips to a better breakfast. Breakfast is important. A balanced breakfast can help you with weight control, improved emotional health and being more attentive. Although cereal is popular, it can be high in carbohydrates (carbs). Three quarters (¾ ) cup of cereal can contain as many as 15 gm of carbohydrate. Add 8 oz milk (12 gm carbs) and a small banana (30 gm carbs) and the result is

57 gm of carbohydrate, which is equivalent to almost 4 slices of bread. For comparison, a twoinch brownie contains 45 gm and a small donut contains 30 gm of carbohydrate.

Cereal is a convenient breakfast, but there are a variety of alternative choices that may improve your health.

Why change your breakfast? Have you ever experienced increased sleepiness, mood changes and/or decreased ability

Balanced Breakfast alternatives

Quesadilla

to concentrate midmorning? If so, you might want to evaluate your carbohydrate load in the morning. Your pancreas makes insulin to maintain a healthy level of glucose in your blood and cells. Carbohydrates convert to glucose--the more you eat, the more insulin you need. Without diabetes, your body will handle the higher carbohydrate intake with insulin but the abrupt change in blood glucose from higher to lower can cause feelings of shakiness, dizziness, anxiety and at times,

extreme hunger.

Are you noticing some extra weight around your mid section? Insulin’s other function is to store fat, which tends to appear around the midsection.

According to Saida Hamdani, MD, “A high protein breakfast can prevent the roller coaster effect of alternate carbohydrate craving (reactive low blood sugar caused by the high insulin) and fat storing (caused by the insulin) which happens several times a day throughout the day. It sets the tone

Vegetables

Shredded

Vegetable quiche

Salmon,

Sausage sandwich English muffin Turkey or soy sausage

Simple

Cottage cheese

Variety of vegetables

Variety of vegetables

Celery, onions, grated carrot, chopped pepper, cucumbers…

Sliced tomatoes and onion

Variety of vegetables

Carrots, spinach

for a more stable blood sugar without wild fluctuations.”

how does exercise help?

Physical activity increases glucose uptake from your blood into your cells--more muscle activity means more glucose uptake. After the age of 30, we all begin to lose muscle at a more rapid rate. Routine exercise maintains and builds muscle.

Exercise has a healthy effect, similar to insulin, enabling glucose to enter our cells. So enjoy the “breakfast of champions” on mornings when you will be active instead of working at a computer or sitting in a classroom.

Why is the morning especially problematic?

Your liver is especially active in the morning producing glucose for your brain and muscles. Overeating carbohydrates adds to an already higher blood glucose level. In addition, the hormones that wake us up in the morning make our bodies more resistant to insulin doing its job and add to the glucose challenge. Stress, caffeine and lack of quality sleep can exacerbate this condition.

What about a liquid breakfast?

Many people believe smoothies are a healthy quick breakfast. However, a 24 oz blended drink can contain 100+ grams of carbohydrate.

For weight control, it is better to eat whole fruit.

Mechanically pulverizing the fiber in the fruit initiates the digestion process and stimulates an intense and more rapid insulin response.

Drinking fruit smoothies and juice in the morning is healthier before or after exercise.

What about Fiber?

You might be wondering if your high fiber cereal is acceptable. Check the sugar content. High

fiber cereals often contain added sweetener to make that “cardboard” tolerable. Each 4 gm of sugar or honey is equivalent to 1 teaspoon of sugar.

High fiber content does not ‘wash out’ the carbohydrate content as some food manufacturers suggest. The daily fiber recommendation is 25 gm of fiber from a variety of plant foods including whole grains, beans, fruits and vegetables.

So, what should you eat in the morning?

The answer to this question is best answered individually. It depends on variables such as your activity level, when you are most active, your fasting glucose level, your muscle mass, stress levels, how long your days are, sleep cycles, etc.

how can I enjoy the taste and benefits of cereal?

On mornings when you have time to be active, enjoy a higher carbohydrate cereal breakfast. Consider muesli or granola. Try seasonal local fruit such as berries. When choosing hot cereal, look for whole grain and multi-grain cereals such as quinoa, brown rice, oats, barley, amaranth, wheat or rye. The fiber amount on the label should be greater than 2 gm per serving.

Leftover quinoa, brown rice or other whole grain prepared with organic almond milk, cinnamon and nuts is a delicious, quick and healthy meal. Whole oats or steel cut oats are the best sources of oats. Quicker cooking oats have been cut smaller and/ or pre-cooked, which will spike your glucose or insulin levels and can cause more fat to be stored. Convenience usually comes with a health price.

To learn more, visit the Sansum Clinic Health Resource Center at 215 Pesetas Lane in Santa Barbara or call (805) 681-7672.

The Smile Says it All

Dentures and partials are a thing of the past

When you’’re faced with replacement of one or all of your teeth, Trust and experience should be the most important factor in choosing your dental team. Over 10 years in practice and thousands of successful procedures have refined our technique.

Specialist in All-on-4™

This Revolutionary technique provides permanent, non-‐removable teeth in one day. A simple, painless solution for people with failing teeth or no teeth.

Our team is comprised of board certified oral surgeons and a specialty trained prosthodontist.

Speaking of Knee Replacement

arthritis of the knee can be a progressively debilitating ailment. It may begin with pain during such simple activities as walking or climbing stairs. As it progresses, walking tolerance can decrease and even putting on shoes and socks can become increasingly difficult.

Treatment typically begins with non-operative therapies such as weight loss, oral anti-inflammatory medications, walking aids, or joint injections. If these prove ineffective at controlling pain and restoring mobility, joint replacement surgery may be an option. When indicated, knee replacement can correct leg deformities, relieve pain, and help to resume prior activities.

Since its initial development, improvements in surgical materials and techniques have greatly increased the effectiveness and longevity of the implants. According to the Agency for Healthcare Research and Quality, more than 500,000 knee replacements will be performed this year in the United States.

The most common indication for knee replacement is osteoarthritis. Other indications can include rheumatoid arthritis or post-trau-

matic arthritis. In most cases, a total knee replacement is performed. In select patients, however, a partial knee replacement may be indicated for isolated disease.

Initially the orthopedic surgeon will obtain a detailed medical history, physical examination, and x-rays. These will help to decide if knee replacement is indicated. Preoperative lab tests are then performed to maximize patient safety during the procedure.

After joint replacement, physical therapy is closely involved in order to assist with range of motion and improve mobility. Each patient is provided with pain medication, as well medications and techniques to help prevent blood clots.

The goals of joint replacement are to relieve pain, improve function, and restore quality of life. Although surgery is not without risk, knee replacement can be a safe and effective procedure that can greatly benefit those patients with knee arthritis.-- By

Bryan Emmerson, MD.

Doctor Emmerson is an orthopedic surgeon at Sansum Clinic specializing in total and partial knee and hip replacements.

The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM). Securities offered through Northwestern Mutual Investment Services, LLC, a subsidiary of NM. Robert G Dibley is a District Agent of NM (life insurance, annuities and disability income insurance).

Northwestern Mutual Permanent Life Insurance can help solidify your feeling of nancial well-being. It’s an asset that offers protection, along with cash value guaranteed to grow over time. That’s a foundation for life.

CosmetiC implant dentistry

WHat you sHoulD knoW

By DR Saj jIvRaj

many factors contribute to the loss of your teeth - some people are born without certain teeth, and some lose their teeth because of disease, injury, and wear as a result of clenching or grinding. Tooth loss creates both esthetic and functional problems, resulting in unwanted changes to your facial appearance, as well as a detrimental effect on your chewing ability, confidence and self-esteem. A prosthodontist is the dental specialist uniquely qualified to restore the appearance of your smile and help you regain optimum function of your teeth.

Today, when the desire for a more natural looking smile is greater than ever, there are several exciting new options you can choose. It is now possible to restore broken, decayed, worn and discolored teeth to their natural beauty and strength. You can enhance the beauty of your smile by replacing stained, chipped, missing or worn teeth by a variety of methods including whitening, veneers, crowns/caps

or even implant-supported teeth.

Beauty is in the eye of the beholder, in dentistry the patient is the most important beholder when defining beauty and esthetics. Often the patient is confronted with the situation of a lost front tooth. This can be a huge cosmetic and psychological dilemma and seeking out the most appropriate team of clinicians to re-create an ideal situation becomes very important.

Esthetic restoration of front teeth with dental implants is one of the most difficult procedures to undertake. Bone shrinkage following removal of front teeth often compromises gum and bone levels.

The routine use of dental implants has revolutionized prosthodontics and the way missing teeth are replaced. Dental implants have become the standard of care for the replacement of teeth because dental implants allow a missing tooth (or teeth) to be restored to optimum function and appearance without invading or damaging any other teeth or tissues.

Liquid Face LiFt No Surgery Required

Going under the knife for a face-lift is no longer the only option for youthful facial rejuvenation. Invasive, painful plastic surgery requires a maximum amount of recovery time or what we call in the aesthetic industry “downtime”.

The latest developments regarding nonsurgical sculpting and rejuvenation involve new cutting-edge applications of Botox and dermal fillers that produce the biggest bang for your buck with a bare minimum of downtime, You can turn back the clock five, ten, or even fifteen years within a week to ten days and see dramatic results.

There are several different dermal fillers that treat different areas of the face. Radiesse(™) produces amazing results for the

In the past a patient missing a single tooth would often receive a fixed bridge where the teeth on either side of the space are prepared for crowns and a false tooth suspended between them. With today’s technology the patient is ideally treated by a crown supported by a dental implant, avoiding any compromise to the other teeth. Dental implants are the ultimate solution for young people with congenitally missing teeth such as lateral incisors.

Single tooth implants have a high degree of predictability. Replacement of multiple missing teeth in the front of the mouth is particularly challenging particularly when the patient has undergone trauma and has lost teeth, gum and bone.

Mimicking nature with dental implants requires a higher level of thinking and it is encouraged that the patient seeks out an appropriate team of implant specialists to obtain predictable results. That team should include a surgeon, a prosthodontist and a highly skilled dental technician.

deeper injections for the cheeks and the smile lines around the mouth. Juvederm(™) produces gorgeous results for lip plumping. Restylane(™) is fantastic for under the eyes. With a combination of dermal fillers we can restore the skin to its youthful fullness.

With new ways to inject fillers and Botox(™), the procedures have become increasingly painfree with minimal to no bruising. Now, most fillers are combined with lidocaine, an anesthetic, to eliminate pain and new techniques such as ouchless needles and micro-cannulas help to minimize the initial injection and further minimize bruising. Dr. Griffin, Medical Director of The G Spa notes, “The recent development of nearly painless techniques allow me to minimize wrinkles with Botox(™) and sculpt a face artistically with volume-enhancing filler without much

A surgeon undergoes 3-5 years of additional training after dental school and is responsible for surgical placement of the implants. Surgeons do this everyday have placed thousands of implants and most likely have come across every complication that could occur. A Prosthodontist is a specialist in Cosmetic, implant and reconstructive dentistry. They undergo an additional 3 years of training after dental school. Only 2% of dentists in the world are prosthodontists and most of the general public do not know that this type of dentists exists. The prosthodontist is responsible for the end result, making sure the implant crown is as close to nature as possible and provides a long lasting cosmetic result.

Front teeth are what we smile with everyday, everyone sees them. Replacing them with dental implants is a decision that should not be taken lightly, be sure to do adequate research to ensure you have the most highly qualified team possible.

Dr Saj Jivraj is a Prosthodontist who practices in Ventura County. He can be reached at 805-988-8985 www. anacapadental.com. Dr Zarrinkelk is an Oral Surgeon who practices in Ventura county he can be reached at www.venturaoralsurgery.com, 805648-5121

downtime. I love the new micro-cannulas.”

Medical Aesthetics has come a long way and we now have faster, safer and easier routes to take while minimizing the pain. Perhaps the saying, “Beauty is pain” is becoming antiquated. I sure hope so! —Cynthia

Grancourt

Cynthia Grancourt is a freelance health writer and manager for The G Spa in Santa Barbara www.thegspasb.com 805-682-4772.

The patient had lost two front teeth after an accident. After bone grafting and a combination of crowns and implants an ideal result was achieved.

Precision + Expertise

“After 15 years with the hassle of wearing contacts, I decided to have laser eye surgery. The results are incredible – my vision is perfect, and Dr. Katsev was amazing! He was extremely attentive, both before and after the surgery. I don’t think you could find a better person to trust with this procedure.

It’s the everyday things you appreciate most, like clearly reading road signs or enjoying the morning paper. I’m a very active person and now my vision doesn’t get in the way.”

— Richard Scibird, U.S. Ski Team and U.S. Cycling Team alumnus

Sansum Clinic’s unified, patient-first approach to healthcare is built around you. Our multi-specialty team of physicians and clinical staff work together, supported by the latest equipment and technology, to ensure quality care for you and your family throughout all stages of life. We are driven by the principles of compassion, teamwork and innovation to keep you in good health.

Learn more at our NEW website at www.SansumClinic.org

Money Wars

How to Ruin a Fine Romance

By lyNNE ShERMaN, Ma MFT

the number one fight theme in Santa Barbara relationships is money. It tops sex, kids, work and in-laws. But we are not alone. Several studies, including a 2010 study by The National Endowment for Financial Education found that, in the USA, couples fought more over finances than any other issue. Perhaps due to the current fiscal crisis the issue is even hotter than in previous years.

A 2011 American Express survey of 2,020 consumers found that 61% of couples reported their discussions about money turned to arguments, a 16% jump since the 2010 survey. Money is a loaded issue. It is not just cash. It is part of your power, or lack of it, in your relationship. It can be difficult to have a calm conversation about money.

BFF doesn’t only mean “best friends forever”. BFF may mean bad financial fidelity in your relationship. Financial infidelity ranges from mild, such as hiding small purchases from your partner, to severe, secret bank accounts and credit cards with hefty balances.

When romance first blooms couples tend to focus on their compatible tastes, values and interests. Each one is eager to build consensus and strengthen the bond of the new relationship. In the early weeks of a relationship we tend to project the picture we want to see onto the blank canvas of our new love. We discount negative information, minimize differences, assume and ignore red flags. It may be nature’s way of assuring people actually do get together. After we are in love, we can begin to recognize the conflicts and hopefully reach some agreement.

Santa Barbara has some special conditions that trigger financial conflicts.

A mediator commented that these days divorcing couples fight over custody of houses the way they used to fight over custody of the kids. On the way to that demise they may have fought about squandering the equity loan on big screen TVs, over spending on the remodel, or buying too much house.

In Santa Barbara, marriages end over wives financially supporting husbands who are still searching for the perfect career until the wife tires of supporting both of them.

There are good ways to handle money wars. Try to have regular meetings with your partner to discuss money specifics. Brainstorm better ways to manage and control your income and expenses. Keep the conversation volume to a whisper. Stick to facts. Take turns having your say. Talk about your financial needs and concerns in a specific way. Come up with dollar amounts when setting goals. Get some outside help if you need it. A financial planner or a marriage counselor can help keep the discussion in control and help you “reality check” your thinking.

Talking about money can help you both get clear on many other areas of concern in your relationship. It’s worth the effort.

Lynne Sherman is a licensed Marriage and Family Therapist in private practice in Santa Barbara. Read about her at www.LynneSherman.com. Contact her at 967-5266 or LynneSherman@gmail.com

Santa Barbara slip available

Santa Barbara slip available

Elegant Cruise

one might expect to pay additional for the privilege of dining nightly on gourmet cuisine this extravagant, accompanied by exceptional wines and impeccable service, but rest assured, aboard Regent Seven Seas Cruises, it’s all included.

Dine whenever, wherever and with whomever you choose in the open-seating restaurants. Simply request a table when the mood strikes and the Maitre D’ will happily seat your party.

Using fresh local produce from international markets, delicious artisan cheeses and scrumptious baked goods crafted from the finest imported French flour, combined with all the skills and imagination of their celebrated chefs to put it all together — cruising has never tasted so good.

The exquisite dining venues offered aboard the six-star luxury fleet includes:

Prime7 --A true classic in every sense, Prime 7 sets a new standard in steakhouse fare with its contemporary interpretation of an American

Travel has never tasted this good

favorite. Handsomely decorated with supple leather wingback chairs, burnished woods and rich earthtoned fabrics, Prime 7 exudes a distinct, intimate elegance. This is glamour redefined, a luxurious setting to enjoy classic steakhouse cuisine with a modern flair.

All the traditional starters are here, including jumbo Maryland lump crab cakes, Oysters Rockefeller, and French onion Soup Gratinée. Of course, beef is the undisputed star, as it is all USDA Prime and Dry-Aged at least 28 days to ensure the ultimate tenderness and flavor. “Côte de Boeuf” Bone-in Rib Steak, Porterhouse Steak and succulent Filet Mignon only touch upon the selections. Mouthwatering alternatives include Colorado Double-Cut Lamb Chops and Oven-Roasted Organic Free-Range Chicken. Prime 7 is open for dinner only and reservations are required.

Signatures--Preparing authentic French cuisine is an art form reserved for the masters, and each and every dish served in Signatures is absolutely sublime and purely French.

Classics like Quiche au Camembert and foie gras Terrine with plum marmalade tease the palate. Main courses such as rack of lamb with Morel mushrooms and melted potato garnishes and Magret duck fillet with raspberry vinaigrette excite the senses, especially when perfectly paired with a delightful French vintage carefully selected by the sommelier. The experience is so authentically French that it rivals that of the finest Parisian restaurants. Open for dinner only aboard Seven Seas Voyager and Seven Seas Mariner. Reservations are required.

Compass Rose--As the flagship restaurant aboard each of the ships, the wonderfully expansive Compass Rose serves breakfast, lunch and dinner and features an exceptional variety of European-inspired continental cuisine, as well as flavorful vegetarian and nutritious Canyon Ranch SpaClub® specialties. Elegantly decorated in warm golden and maroon hues, Compass Rose delights with a beautifully refined atmosphere blessed with natural light during the day. Whenever you decide to whet your appetite, your Maître D’ will guide you to a quiet, romantic table for two or a festive larger table to share the days’ bounty with newfound friends.

Sette Mari at la veranda--Each evening, La Veranda transforms into Sette Mari at La Veranda, a casual, intimate dining experience. Enjoy an extensive menu of authentic antipasti and Italian specialties served á la carte and paired with fine Italian wines — complimentary of course. Delectable dishes are prepared á la minute by talented chefs using only the freshest gourmet ingredients and served by attentive waiters. Sette Mari at La Veranda is open for dinner only.

Savor … it’s all included!

For more information on Regent Seven Cruise packages contact Montecito Village Travel at 805-969-5096 3329 State Street in Loretta Plaza

Why LANdSCAPING? The thrill of the till

By Lisa CuLLen

Don’t underestimate the therapeutic value of gardening. It’s the one area where we can all use our creative talents to make a truly satisfying work of art. Every individual, with thought, patience and a large portion of help from nature, has it in them to create their own private paradise: truly a thing of beauty and a joy forever.” ~Geoff

Hamilton~

landscaping blend of stone, tile, wood, water, lawn, lighting

offer the perfect mix to a finished backyard.

and succulents

General contractor, allen and associates builders. tile, brick work and fireplace by Cayetano lopez Custom tile. Pool and spa built by tri Valley Pool and Spa. landscape design by Dean Nydam. Outdoor lighting by HS Electric.

Photo by Jim bartsch Photography.

Why landscaping? Factually, it’s about creating another world, your own world where what you want, what you like is what’s important. Creating a private paradise in your back yard is the real purpose of landscaping. A garden provides refuge, a sanctuary from the sometimes hectic pace of life; a place to recharge, regroup and get away from the pressures and demands of daily life, where there is freedom to do, to be, to have whatever YOU want.

Call it a landscape or a garden, either way, using the earth as canvas and trees, plants and flowers as “paint” is an art form unlike any other. In creating a garden we can let our imaginations run wild and have some fun as there is no “right” or “wrong” in this creative medium, only our own aesthetic vision.

Some compare landscaping to remodeling a home or decorating or perhaps adding on a room. If we are talking about constructing patios, spas and BBQs, I suppose there are some similarities, especially when you blend the elements of water, wood, stone and vegetation, but I encourage a look at the bigger picture. This is art that is ALIVE! It grows and changes over time, every season affording new delights: flowers and trees in bloom, varieties of color and fragrance, sounds and silences. A garden IS life; providing habitat for fauna and multitudes of pollinators, sustenance for us physically in terms of food and spiritually in terms of beauty.

Beauty is in the eye of the beholder

This well-worn phrase originates back to third century BC Greece, and has been employed by everyone from Shakespeare to Benjamin

CustoM Cabinets

Franklin to mean in essence

“In the arena of art you’re the boss”. This shows up in a walk through neighborhoods, where gardens of wildly divergent tastes can be seen.

Garden styles like art and clothing are subject to fads and trends. Juniper used to be the plant of choice for landscapes in our area and though excellent for a drought tolerant garden the use of Juniper has fallen out of favor, being replaced by plants of Australian origin.

As in fashion, there are “classic” or “timeless” garden designs and plant choices that never go out of style. Then there are interpretations that are more modern or trendy that can give a garden “Pizzazz” or the “Wow Factor” that real estate agents talk about.

It all comes down to what “vibe” you are trying to create. In a garden, just like any work of art, it is the intention of the creator that one is experiencing when one goes into the space. So the question comes back to what do you plan on doing in your little Shangri-La?

“In his garden every man may be his own artist without apology or explanation. Each within his green enclosure is a creator, and no two shall reach the same conclusion… Ever a season ahead of us floats the vision of perfection and herein lies its perennial charm.”

~Louise Beebe Wilder~

Whether your garden is a small patio or vast acreage, start by asking yourself “How will I be using this space?”

If you do a lot of entertaining, you may need a larger patio or an outdoor fireplace or kitchen. Perhaps instead your needs lean toward sanctuary, which calls for meandering garden paths and secret garden spaces, for meditation, contemplation, sunbathing or even napping.

If you have children (or are a playful adult) you may want to include a soccer field, a bocce ball court or a spot for playing croquet. How about destinations that provide areas for hide and seek and opportunity for childhood fantasy?

Some may want an “urban farm” complete with vegetable gardens, chickens, beehives and the like; here we need raised beds, a chicken coop, herb gardens and orchards.

I recall a customer who wanted to attract a particular species of bird to his property. After a bit of research we found the exact right

combination of plants and terrain that this bird preferred. Once the habitat was created, our feathered friends arrived and both birds and bird-lover were in heaven.

As you can see, the possibilities are limited only by one’s imagination.

“In garden arrangement, as in all other kinds of decorative work, one has not only to acquire a knowledge of what to do, but also to gain some wisdom in perceiving what it is well to let alone”.

Gertrude Jekyll

Sometimes all a garden needs is a bit of expert “editing”. There is a tendency in all of us to keep adding things and never removing. When I walk through a garden I can see remnants of the original design and observe where it went off the rails. Possibly the person maintaining the garden didn’t quite understand the original intention and so couldn’t maintain that vision. Or maybe the “bones” of the garden are wonderful and it’s just gotten out of control. In either of these cases “garden editing” is the answer.

Once you have worked out what your needs are it’s a matter of deciding on the approach. You may have lots of ideas but no idea of how to get it done or where to start. Perhaps you know what you want but don’t know how to put it all together. This is where a professional can be of service. Most companies offer a free consultation, which gives you a chance to choose the person who best fits your needs.

No matter how you approach your landscaping, whether you do it yourself or hire a professional, the most important ingredient in the garden is you. You are the one who makes the garden shine by your admiration of it, participation in it and your intention that plants grow.

I read recently that all it takes to have a Green Thumb is to have a DESIRE TO MAKE PLANTS GROW. This same author noted that plants require a lot of enthusiasm; they almost need a cheering section. Let’s be that cheering section.

Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape. com. Follow her blog at www.gardengossipsb. blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am.

Bocce Ball

A greener choice to the backyard lawn

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

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

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

Although international regula-

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

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

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

—Lisa Cullen

For more information on Bocce Ball construction and pricing options, call CiCileo landsCaPes, inC. at 805967-3939 or visit www.cicileo.com.

lisa Cullen, landscape designer, organic gardener

and co-owner of Montecito Landscape can be reached at 805-969-3984 or montecitolandscape.com.

Santa Barbara’s Paving Stone People, Inc.

Lic.#938822

Photo istockphoto.com

PARADiSE iN

A POT

The sound of trickling water slowly starts the process of melting the stress of the day away. The harsh sounds of traffic fade. your mood is elevated and mind renewed. fountains are indeed a pleasant sight to behold, transforming any garden into a functional and spiritual sanctuary. And there are no limits to the designs and themes offered on the market today. from stunning colored glazed finishes to rock waterfalls to pebbled springs. Just choose the one that speaks for you and your style, add water and relax.—RB

For a wide selection of ceramic pottery fountains, check out Terra Sol Garden Center 5320 Overpass Rd. 805-964-7811. Most fountains require a small amount of setup and assembly and Garden Center staff are happy to assist you. Prices range $50 to $500 depending on features.

iT’S ALL iN ThE FLOw

During the renovation of his home, architect Bill Childers found it necessary to reconstruct a large retaining wall that cut across the back of his home. To break up the unsightly visual impact of the wall, Childers designed a simple, but very effective fountain to ease the eyes. Constructed by Craig Kircher of Tri-Valley Pool and Spa, the fountain walls are covered with a hand trowel Venetian type plaster finish and glass tile. The water basin is also lined completely in glass tile and contains two flush mounted spa lights in the floor of the fountain. The water feature completes both sound and visual effects with a 12-foot wide Jandy Sheer decent waterfall fed by a remotely controlled pool pump. Both waterfall and lights are connected to a programmable control system and can by operated from inside the home. Jandy is a leader in self-contained water features and can be custom cut on site by a certified contractor to match most any design. —Raymond Bloom

For more information on Jandy Sheer Decent water features and fountain construction call Tri-Valley Pool and Spa at 805-432-4731 or log on to www.trivalleypools.com

ThE NOBLE AgAVE

Native to mexico, Agave has provided well for its peoples; being a source for everything from food and drink to clothing and footwear, rope, building materials, musical instruments, sweetener, medicines and, of course, Tequila.

The varieties we typically use in our gardens are Agave Americana and Agave attenuata. Categorized as a succulent, Agave has a life span of about 7 to 28 years (depending on the species) at which point it flowers and then dies, but not before creating an abundance of progeny. Since it tolerates any soil type, temperatures from 15-115 degrees with little or no water, Agave is a great choice for California gardens.

The dramatic Americana makes a statement that is hard to ignore, though you may want to appreciate it from a far, due to its intimidating spines. Attenuata is the best choice for a “close-up” garden, due to its smaller size and lack of thorny appendages. —LC

Chasing Butterflies

Bring the beauty of the butterfly home with your own haven

By Kim Carmel

Arguably the world’s most beloved insect, butterflies have long enchanted people of all ages. As children, we catch them in jars and feed them flowers and blades of grass. As adults, we stop to follow each flutter of a flashy monarch alighting on a branch. Their delicate beauty seems almost hypnotic, and their brilliant transformation from humble caterpillars has inspired numerous classroom and life lessons alike.

Butterfly gardens provide a convenient staging area for viewing these showy beauties, and will undoubtedly make yours the most popular house amongst all the neighborhood’s children. A few how-to planning steps:

First, figure out which butterflies live in the area. We are blessed with an abundance. (The Santa Barbara Museum of Natural History’s “Butterflies Alive!” exhibit boasts nearly 80 different species.) According to the Northern Prairie Wildlife Research Center (www.npwrc. usgs.gov), we find the following families here: swallowtails, whites and sulphurs, gossamer-wing butterflies, metalmarks, brush-footed butterflies and skippers.

Next, find the ideal location. Butterflies enjoy basking in the sun, so make sure your garden sees 5-6 hours of sunlight daily, with adequate shelter from winds. Flat stones provide additional mini “sun decks,” plus add a nice bit of visual interest. Also important, provide your Lepidoptera with water—a damp mud puddle or a shallow “butterfly bath” will do.

The North American Butterfly Association (www. naba.org) offers a number of helpful free brochures online to help you get started, including Basics of Butterfly Gardening, Flowers for the Butterfly Garden, and a specific regional guide for the Santa Barbara foothills. Below is a partial list of recommended plants:

Bee Balm (Monarda didyma)

Bee Balm is unsurpassed in not only attracting butterflies, but also hummingbirds. The showy flowers range from light orange to dark purple and the leaves can even be made into a soothing tea. Best sown from February to April as a second or third tier plant.

Sticky

Three to six feet in height, the citrus-colored flowers on this partial shade plant resemble mini daffodils. Sara orangetip and checkerspots can’t resist it. Monkeyflowers need well-drained soil and brown out during the later summer months.

Deerweed

Native Deerweed grow one to three feet tall, with

monkeyflower (Mimulus aurantiacus)

(Lotus scoparius)

Photo by Barbara Fabian

bright yellow flowers that bloom year-round. These drought tolerant beauties attract whites, hairstreaks, blues, painted ladies and skippers.

Chinese hibiscus (Hibiscus rosa-sinensis)

A dazzling source of color, these bright pink, white and saffron blooms infuse any yard with a feeling of the tropics. These flowers need a good deal of water and sunlight, with well-drained soil. Most popular with the western tiger swallowtail, Chinese hibiscus blooms April to September.

purple sage (Salvia leucophylla)

With soft, fragrant leaves and lavender blooms in May through July, this popular California native flourishes in sunny, dry conditions. Well-watered sage plants can spread to eight feet, so plan accordingly.

Wild Lilac (Ceanothus spp.)

One of the most beautiful and fragrant of our native species, this is one plant that will please every butterfly that happens through your garden. The dense, showy clusters of flowers range from blinding white to an almost impossible purple blue. The scent is a rich floral honey that serves its purpose just as well for those noses flitting around indoors.

Your butterfly denizen will depend upon the plants you choose, whether alien or native. Common, widely spread butterflies tend to prefer landscape nursery plants, while native blues, checkerspots, fritillaries and others will flock toward native plants. Plant a balance of nursery plants with native species and you’ll attract a wider range of butterflies.

monkeyflower

purple Sage

DetaileD monte the process of Design and build

Cito

By KRiS WeaVeR PHOTOS By MeHOSH dziadziO

Don Gragg founded his construction company, Santa Barbara Design and Build, shortly after building his own home. After months of enduring the hassle and inefficient process of trying to coordinate the schedules of multiple subcontractors, along with being caught in the middle of architect and tradesperson disagreements, Gragg soon realized he was wasting valuable time and a lot of money. “The project was frustrating to say the least,” says Gragg. “But it gave me the inspiration to streamline future construction, and from that Santa Barbara Design & Build was born.”

Santa Barbara Design & Build is a full service design and construction firm that does both new construction and remodels. On the design side, they provide computer assisted design (CAD); working drawings and obtains all levels of approval, including permits from all agencies. On the build side, they coordinate all the tradespeople so there are no scheduling conflicts and the process runs at maximum efficiency. “With this approach, the quality of the project is never compromised,” says Gragg. “There is never a misunderstanding between tradespeople or architect that might cause expensive delays. The homeowner is always in the loop and is able to enjoy their new home much sooner.”

The design for this Montecito beach home and separate guest cottage was inspired by its proximity to Butterfly Beach and Coast Village Road. The beach house, cottage and surrounding gardens feature a long list of top level finish materials and appliances in keeping with its location and high end beach house theme.

The house is a single level four bedroom, three and a half bath with vaulted ceilings. Hardwood floors, travertine, custom tile work, new windows & doors and skylights provide warmth and natural light throughout. The built in sound system sends music to specific zones.

The gourmet kitchen includes a Viking range, Sub Zero fridge, two 50-bottle wine coolers, granite counters and custom lighted cabinetry throughout.

The floor plan includes a formal dining room with lighted built-ins, formal living room with French doors leading out to the garden.

The spacious master suite features a fireplace, dual closets, dual vanity, large tub and a state of the art shower system.

The guest cottage features one bedroom and bath with a living room, fireplace and galley kitchen. New windows and French doors look out to a private patio and garden. The floors feature radiant heat for cool winter nights.

The gardens feature a swimming pool and large patio for entertaining, state of the art irrigation, exotic plant specimens and stately oaks. Copper gutters highlight the trim of both house and cottage.

“This was a fun project. I am proud of this and the many other projects over the years that have resulted in clients who love their home.” says Gragg. --RB

SAnTA BARBARA DESIGn

AnD BuILD is a member of the Santa Barbara Contractors Association, License number 887955. They can be reached at 805-453-0518 or visit www. santabarbaradesignandbuild.com for more information.

Styling and furniture design for the photo shoot was done by Debra Lynn Henno Design 1340 Via Dinero Solvang, CA 93463. 805-748-4734 dlhdesign03@ yahoo.com

D i N i N g O u T

SuMMER SwEETS

1 Louisiana bread pudding soufflé from Palace Grill. Built on the classic flavors of French Cajun cooking, the pudding features a thick bourbon cream sauce kicked up a notch with Grand Mariner and pure vanilla.

Photo by Eliot Crowley. 2 Classic Cream Brulee from Julienne. Velvety, rich and so smooth that you might as well order two. Photo by Ashley Renée.

3 Lemon Cake from Stella Mare. The dish features a lemon curd filling, Mascarpone cheese, fresh berries and vanilla sauce. Photo by Michael Brown.

4 Mocha Frosted from Sojourner. The perfect blend of espresso, premium chocolate and a scoop of McConnell’s coffee ice cream. You can have it hot as a latte, if you so desire. Photo by Scott Gibson

C ARPiNTERiA

garden Market. Garden Market is a gem tucked into Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the Garden Market is a very enjoyable place to have a lunch break. Our favorite is the “Gourmet Turkey” sandwich. Open Monday–Sunday 10am-3pm. Serving breakfast from 7am to 11am weekdays and until 1pm on weekends. [L]

$ (BW) 3811 Santa Claus Lane (805) 745-5505

Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list. (LD) $$ (FB). Reservations are suggested. 686 Linden Ave. 805-684-6666.

MONTECiTO

CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting in the vil lage of Montecito. Cava’s methods and imaginative combinations by chef Onofre Zuñiga including lobster tamale, quesadilla with chicken, manchego cheese and caramelized onions, coconut shrimp with spicy mango salsa mango and grilled ribeye churrasco steak, 2002 Zagat Award. Happy Hour 4-6, Weekend Brunch from 8am. Complimentary Valet Parking. [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.

Peabody’s. Come to Montecito and enjoy Peabody’s american cuisine. Offering breakfast, lunch and dinner 7 days a week, 7am to midnight. [BLD] $ (FB) 1198 Coast Village Rd (805) 969-0834

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. .Events by Stella Mare’s is located at 3302 McCaw Ave, on upper State Street. 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. Chef John Trotta’s regional cuisine is prepared with a palate of herbs and vegetables harvested from the on-site chef’s garden.

B=breakfast

Br=brunch

L=lunch

D=dinner

$=entrees under $15

$$=$15-$25

$$$=over $25

FB=Full Bar

B&w=Beer & Wine

accepted • all MajoR cRedit caRds • couRtyaRd

Music by the boats…live music in Santa barbara is alive and well every Wednesday through Saturday evenings from 6 to 9pm at The Endless Summer Bar-Café. Get there a little early to take advantage of the happy hour specials from 3 to 6:30, then dinner for a great weeknight plan. 113 Harbor Way, upstairs overlooking the boats in the harbor. 805-564-1200.

Open for dinner from 6-10 p.m. daily.[D] $$$ (FB)

900 San Ysidro Lane (805) 565-1700.

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.

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., 9636687.www.sbaldos.com

Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. Blue Agave was voted by locals repeatedly the Most Romantic Restaurant in Santa Barbara. The furnishings are cozy with intimate booths, a fireplace lounge, outdoor balcony, eclectic music and visionary art. [BR D] $$ (FB)20 E. Cota St., 805-899-4694

Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf

in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/ boathouse

Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999). Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160.

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. Cajun Kitchen has been serving one of the best breakfasts in town for over 20 years— from Cajun specialties ranging from Jambalaya topped with two eggs, chicken hot sausage gumbo

omelette, blackened catfish with two eggs, to blackened salmon and blackened chicken breast. [BL] $, (BW) 1924 De La Vina, Santa Barbara 687-8062; 6831 A. Hollister Ave, Goleta 571-1517; 901 Chapala St., 965-1004; 865 Linden, Carpinteria

awaii. A local favorite celebrating 36 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 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] $$, (FB) 3888 State, aterfront grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront Grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime Grade Top Sirloin Steaks. “Chuck’s Style” Fresh Alaskan Halibut, Garlic Grilled Day Boat-Caught King Prawns , Grilled Sea Scallops, King Crab Legs, and Australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200

California Pasta. This restaurant tucked away in El Paseo offers casual dining with great food. Catering Available. [LD] $ (BW) 811 State Street, (805) 8994030 www.californiapastasb.com

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

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

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

Emilio’s Ristorante. Emilio’s is all about the enjoyment of great food. Michael De Paola, Emilio’s proprietor, had many influences to draw from when he opened the restaurant in 1990. Today, Executive Chef Pete Clements brings an international flavor to Emilio’s menu. Each dish leaves the kitchen as a beautiful work of art. Catering is available. [D] $$

(FB) 324 W. Cabrillo Blvd, 966-4426 www.emiliosrestaurant.com

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

Enterprise Fish Co. The lively nautical atmosphere at the Enterprise will wet your appetite for great seafood. Fortunately, you’re in the right place. 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, including catch-of-the-day specials. Now offering a full liquor bar. [LD] $$, (FB) 225 State St 962.3313, www. enterprisefishco.com.

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, 6872800.

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, an innovative, fresh menu with appetizers, pizzas, burgers, paninis, and salads. Open seven days a week for lunch and dinner. [LD]

$ (FB), 6980 Marketplace Dr. Goleta, 805-9682810, Hollisterbrewco.com

Joe’s Cafe. Joe’s is classic Santa Barbara at its best. Offering the best New England-style clam chowder, beef dips, prime rib, steaks, chops and fresh seafood. For over 80 years the restaurant’s history is as rich as is its’ food and very stiff drinks. It is an experience not to be missed! Now serving breakfast, too.

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

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 805-8456488

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.

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, 9629494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details.

Olio e Limone Ristorante. (“Oil and Lemon” in Italian) and Olio PizzeriaHusband-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 awardwinning 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 in the Terrazza Room for up to 24 guests. Olio pizzeria is open daily from 11:30am – close, including Sunday Lunch. For a look at the current menus go to www.oliopizzeria.com [LD] $$, (FB) 17 West Victoria Street, 805-899-2699.

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

(FB) Open Daily for Lunch and Dinner.

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

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

oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD], $, FB. 702 Anacapa Street, 9624416.

Pierre Lafond Bistro. A local favorite since 1993, Pierre Lafond Bistro serves California fresh cuisine using local seasonal organic foods from family farms and food artisans, and homemade desserts. [BLD] $$ (B&W), 516 State Street 805-962-1455, www.pierrelafond.com

Renaud’s Patisserie & Bistro. Renaud’s is a bakery specializing in a wide selection of authentic French pastries. The breakfast and lunch menu is composed of egg dishes, sandwiches and salads and represents Renaud’s personal favorites. Brewed coffees and teas are proudly 100% Organic. Open Mon-Sat 7am to 6pm, Sunday 7am to 3pm. [BL] $ (B&W), Located in Loreto Plaza, 3315 State St Santa Barbara, 805-569-2400, and In the Arlington Plaza downtown. 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. Menu changes with the seasons and features Farmers Market produce. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West Carrillo, 966-5636.

Saigon in and Out Vietnamese Restaurant. Serves the finest Vietnamese specialties at reasonable prices. [LD] $ Open Daily 11AM–9PM, Sat. & Fri. 11AM–10PM Sun. 11AM–9PM, 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.

S.B Shellfish Company. Established in 1979 as a buying station for local Santa Barbara shellfish and a place to sell crab, this casual spot has become a favorite destination for fresh seafood and views of the harbor and local mountains. [LD] $$ (B&W) 230 Stearns Wharf, 966-6676

Scarlett Begonia, 11 w. Victoria St. #10 $$ Preparing modern american food with local, organic, sustainable ingredients. Everything is scratch made, breads, pastries, even ketchup! Dog friendly patio seating. Serving Breakfast (all day) and lunch Wednesday-Sunday 8am-3pm, 805-729-1977 all major credit cards accepted.

Seagrass Restaurant. Seagrass Restaurant is Santa Barbara first modern fine dining seafood 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 halfchicken and a braised dish, such as lamb shanks. The wine list features whites from around the world that pair well with coastal cuisine as well as a large selection of Santa Barbara pinot noir. [D] $$$ (B&W), 30 E. Ortega St. (805) 963–1012, www. seagrassrestaurant.com.

Sojourner Cafe. Located a few blocks off the beaten path in the historical center of town, this is the local’s favorite place for outrageously delicious and wholesome natural foods. Renowned for its friendly, nurturing and energetic atmosphere, the Sojourner

since 1978 has served up a variety of creative, internationally influenced vegetarian, chicken and seafood specials. A popular espresso bar serving all kinds of mouth watering concoctions and the best homebaked desserts in town top off a day or night at one of the city’s landmark eateries. [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.

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

hitching Post. Along with outstanding steaks, ribs and chicken, they serve smoked duck breast, ostrich, homemade soups and outstanding pastries; along with what the L.A. Times has called the “best” French Fries in Southern California. Open daily except major holidays. [D] $$ (FB). 406 E. Highway 246, Buelton 805-688-0676

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) 688-7788 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.

SuMMERLAND

Cafe Luna. A friendly place where you can get real Costa Rican estate coffee, espresso, baked goods, salads and great sandwiches, soup and quiche, sit by the fireplace or sit on a deck overlooking the ocean. There are also tempting treats like truffles, cookies and cheesecakes. Open 6am to 6pm everyday. [BLD], $ (BW) 2354 Lillie Ave., 695-8780. www.cafeluna.us

Nugget. A rustic, down home atmosphere that has served locals for over 20 years. Try a burger or one of their great salads. [LD] $ (FB) 2318 Lillie Avenue, Summerland (805) 969-6135. And now in Goleta at 5685 Calle Real. 805964-5200.

B=breakfast

Br=brunch

L=lunch

D=dinner

$=entrees under $15

$$=$15-$25

$$$=over $25

FB=Full Bar

B&w=Beer & Wine

VENuES & PRiVATE DiNiNg CONDOR CRuiSES

Party and dinner cruises aboard the Condor Express— a high speed catamaran that is perfect for corporate events, family outings, wedding, or fund raisers— either on the coast or at the islands. The vessel is certified for up to 149 passengers, but is also perfect for smaller groups that want the amenities that only a vessel this size can provide. SEA Landing, 301 Cabrillo Blvd., Santa Barbara (805) 882-0088, condorcruises.com

CORk ROOM AT BOuChON The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria 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. 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

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

scale events. 3302 McCaw Avenue, Santa Barbara, (805) 969-3415, stellamares.com

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

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

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

C ATERiNg

PuRE JOY CATERiNg, iNC.

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

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For more information on beautiful Coastal Douglas Fir, Mahogany and FSC certified windows and doors from Loewen contact:

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PORTOFiNO FiNe dOORS & WiNdOWS

exCLuSiVe LOeWeN deaLeR OF SaNTa BaRBaRa

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