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

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.