Food & Home Magazine - Winter 2015-16

food&home

Wine Country

Doug

PLUS: 25 GREAT WINE COUNTRY PAIRINGS

TOP LOCAL PINOTS

WINE SAUCE RECIPES

ARCHITECT BILL WOLF

DINING GUIDE AND MORE!

Mitchell Sjerven (left) with Doug Margerum at the Wine Cask.

Photo by Eliot Crowley

YOUR DREAM KITCHEN IS AT THE HAYWARD DESIGN CENTER

Talk to friendly design experts at the HAYWARD DESIGN CENTER about custom cabinetry—at a less than custom price! StarMark Cabinetry has the style, the color and the organization features you want for your new kitchen. StarMark Cabinetry is made in America, delivered on time and backed by a lifetime warranty. Design experts at the Hayward Design Center listen carefully and create designs that fit your lifestyle and your budget. Call or visit today to start on your dream kitchen!

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

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

—Anne And LArry Crowe

PubLIsher & PresIdent

Philip Kirkwood

phil@food-home.com

ContrIbutors

Raymond Bloom

Kim Carmel

Bonnie Carroll

Lisa Cullen

Joshua Curry

Jacquelyn De Longe

Bryan Henson

Lynette La Mere

Julia McHugh

Alden Miller

Leslie A. Westbrook

PhotogrAPhy

Jim Bartsch

Bill Boyd

Michael Brown

Eliot Crowley

Mehosh Dziadzio

Brauilo Godinez

Ashley Gove

Patty McDaniel

Carl Perry

Kim Reierson

James Stefiuk

Kevin Steele

Shelly Vinson

ContACt InformAtIon

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

www.food–home.com

Food and hoMe (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & hoMe and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & hoMe and Metro Inc. reserve the right to refuse any advertising. Food & hoMe® is a registered trademark of Metro, Inc. Copyright © 2016. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

Free In-Home Consultation

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A star from the first day

Chef Mario and the tradition of the Chase

Try to imagine showing up at your dishwashing shift thinking it will be the normal day working all things Hobart, and suddenly you’re being handed an apron and a chef knife and told to get on the line and start prepping for lunch. That’s pretty much the story of how Chase Restaurant Chef Mario Rodriguez got his start in the business. 36 years later, he’s still the Chef and the backbone behind the tradition of the Chase.

“I’d only been working there for a few weeks,” remembers Mario of that day in 1979 when Chase founder, Joe Caligiuri,

gave him the nod. “I didn’t even know how to turn on the stoves let alone prepare meals for a crowded restaurant. Joe helped me with everything…the sauces, the seasoning, timing… everything.” Over the years Mario has developed his own unique style, but says he stays true to the original East Coast, New York Italian flavors that founded the popular eatery, and that most of the items on the menu have been the same for nearly 40 years. The Manhattan style fish chowder recently won first place in the creative division at the Santa Barbara Chowder Festival.

Photos by Joshua Curry

Mario enjoys making simple food done well. Among his favorite dishes is the house signature, chicken picatta with fresh garlic, lemon and capers and a side of fettuccini Alfredo, notably the most decedent in town. Also on the favorites list is the veal Parmesan with fresh vegetables, spaghetti Carbonara, baked salmon and a bone-in rib eye steak that just nails it. “We buy the best steak available and cook it simple…olive oil, salt and pepper then finish it in the oven. It’s what the customers want…it’s what they expect.” says Mario. The cioppino, which features generous amounts of fresh mussels, clams, local snapper, shrimp and calamari, is also a long-standing local’s favorite.

Current owner, George Moreno says Chef Mario is the key to the ongoing success of the restaurant because he keeps the taste experience consistent. “The regulars are never disappointed which is why they keep coming back,” says Moreno. “It makes my job easier, especially when I buy the wine to pair with the flavors. I buy the best meats and fish available and I can depend on the taste to be a spot on in every dish. It’s how we can keep a customer for 30 years, and of course they bring family and friends, too.” Moreno says he tries to keep the wine list and the specialty cocktails both drinkable and affordable. “Competing in the restaurant industry has never been more challenging,” he says. “Customers shouldn’t have to think twice when they look at the price. The Chef and I work very hard to make sure they have a great experience every time they sit down.”—Raymond

Bloom

The Chase is open for lunch and dinner daily from 11am. 1012 State Street, 8059654351.

As cozy as it comes

Quaint and romantic, Stella Mare’s is a modern French-Californian restaurant with timeless elegance set in Montecito. The original 1872 structure located across from the Andreé Clark Bird Refuge is surrounded by an old-fashioned picket fence and boasts an outdoor patio compete with fire pit and string lights. Inside, the multiple dining rooms include a lofty enclosed greenhouse wrapped with windows and a crackling wood-burning fireplace that is the perfect spot to cozy up and enjoy a cocktail from the full bar. Enjoy live jazz on Wednesdays in the greenhouse as well. When the sun goes down, dancing candles reflect off the glass walls, illuminating the room in a warm dreamy glow. Crisp white linens, sharp white plates, woven breadbaskets, and floral decor make this shabby chic interior the ideal setting for a delicious heart-warming meal. Executive Chef Roth Ironside creates a wonderfully tender Braised Beef Short Rib using Stella Mare’s signature Merlot that develops into an irresistible merlot jus. This dish is made for two with creamy smooth parsnips and garlic-braised rapini all topped with a crispy parsnip nest. To balance the richness of this dish, pair with a red wine such as Justin, Isosceles. A warm red apple crepe, drizzled with Meyer rum sauce and accompanied by fresh raspberries and crème anglaise, is garnished with whipped cream and mint for the final desert course. Toast the end of this memorable meal with a glass of Domaine de Coyeyx Muscat and relax in the charming ambiance of this treasured restaurant.

–By Jacquelyn De Longe

Louie’s is a hidden gem

offering creative and up-to-date Californian cuisine with spot-on service. Its bistro-like space is located inside the 130-year-old Hotel Upham, and reflects the charm and tradition of its Victorian location, with a jazzy, comfortable feel all its own. The romantic atmosphere can be experienced dining cozily inside or outside on an old-fashioned heated verandah. Choice selections from the well-stocked wine bar are served with extraordinary fresh seafood, pastas, filet mignon and a changing menu of specialties.

Food 26

Decor 21

Service 25

Cost $47

Talking Turkey with Chef Derek Simcik

Occupation: Manning the menus as Executive Chef of The Outpost and The Goodbar at The Goodland Hotel and overseeing pop-up dinners.

Hometown: I grew up around the world! I was born in Athens, Greece, but we lived in Tunis, Tunisia; Frankfurt, Germany; and Tokyo, Japan. We moved around my entire life – my dad was CIA. We always went back to Virginia.

Philosophy (life and food): Life - you only have one, so live it like it’s your last and walk through every door of opportunity that presents itself.

Food: Simplicity speaks more.

Where you eat when you go out in SB: Tupelo Junction for brunch; Lily’s for tacos, and I love Julienne.

Noshing at home: Barbecue or grilling is one of my favorite go-tos. Or something that reminds me of my mom’s home cooking, like gumbo or Étouffée.

Favorite fast food: I dig Tinker’s burgers in Summerland.

Favorite drink: Fernet at Breaktime or a cocktail at The Good Lion. I like a good, classic Old Fashioned.

Off-hours fun/when not in the kitchen: Exploring California. I’ve gone to Pismo, San Diego and wine country in the Santa Ynez Valley. Seattle for a wedding, where I lined up all the restaurants I wanted to try beforehand.

Best/favorite place to travel: Two favorite places are Tokyo and Aruba. We have a timeshare in Aruba and I have lots of happy memories there. It’s the first family vacation we went on when I was a kid.

If time travel were possible: I’d re-live my high school years. I lived in Tokyo as a teenager and had some of the best times of my life. Great friends, the things we did, the quality of life, the culture. Our family housing was on base, but I only saw my parents one time a week! I immersed myself in Japanese culture.

Who’d you like to cook dinner for (famous or not, dead or alive) and what would you make?

I’d like to cook for my dad – he passed away a few years ago – so he could see where I am at culinary-wise. I would prepare a no-holds

barred, balls-to-the-walls meal using all my techniques from cooking to plating with a meat/ butcher forward menu at a high level. My dad’s father was a butcher. Peasant food turned into an elegant dinner.

Food memories: Again, dishes from my parents. No matter where we lived in the world, while I was growing up, we’d have steak, rice and gravy with fresh Louisiana sausage. Boudin (sausage) for breakfast. Once a year my dad made beef stew or chili. And of course, gumbos, jambalayas, red beans and rice, my mom is from Louisiana.

Food/chef heroes (or influences): I look up to a couple of low key people: Jamie Bissonnette (Boston/NYC – Toro /Copa) and Grant Achatz (Thomas Keller’s former sous chef now in Chicago at Millennia). They are killing it! I follow what they are doing. Two different styles, but two admirable people.

Best thing about living in S.B.: I love the quality, abundance and variety of “ingredients” here and what people are doing with them —from wine and beer to veggies and fruits – all in our backyard. The potential is here to keep going!!!

As told to Leslie A. Westbrook

Baked Fish Tacos Drizzled in Creamy Southwest Dipping Sauce

Create a savory feast that brings people together with fish tacos! A Dry Orange Muscat or Viognier pairs well with this flavorful dish.

Serves 4. Prep Time: 15 minutes, Cook Time: 9 minutes

1 ½ pounds fresh Cod

Kosher salt and freshly ground black pepper

2 tablespoons coconut oil

2 limes

¼ cup cilantro leaves, freshly chopped

½ red onion, thinly sliced

1 cup shredded green cabbage

1/4 cup finely diced red bell pepper (for garnish)

2 tablespoons fresh cilantro, chopped (for garnish)

6-8 small tortillas

Southwest Dipping Sauce

½ cup mayonnaise

1 teaspoon of lime juice

2 teaspoons honey

1 teaspoon white vinegar

¼ teaspoon cayenne pepper

½ teaspoon paprika

¼ teaspoon cumin

¼ teaspoon garlic salt

¼ teaspoon dry oregano

Directions:

For the fish: In an 8 x 8 inch baking pan add 1 tablespoon of melted coconut oil to the bottom. Spread fish on top and sprinkle with ½ teaspoon salt and a dash of black pepper. Preheat oven to 350 degrees F. Heat a large skillet over high heat and add 1 tablespoon coconut oil. Sear the fish for 15 seconds on one side, turning once and repeating 15 seconds on the other side. Remove from heat and place back in baking dish. Meanwhile while fish sets for a minute, turn the burner to medium low and add to your heated skillet; juice of 1 lime, red onion slices, 1 teaspoon of salt, a dash of black pepper and a handful of freshly chopped cilantro leaves (about ¼ cup). Sautee´ about 1 minute until onion becomes slightly translucent. Drizzle the onion mixture over the fish. Cover and bake for 7 minutes. Remove and serve immediately or refrigerate until ready to use, for up to 8 hours.

For the Southwest Dipping Sauce: Combine

QUICK EATS

in a small bowl ½ cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon garlic salt, ¼ teaspoon dry oregano. Mix well, cover and refrigerate for up to an hour before serving.

Serve: Layer each slightly heated tortilla with cabbage followed by fish. Drizzle with Southwest sauce and garnish with diced red peppers, cilantro and a lime wedge! Enjoy!

By Danielle Fahrenkrug (Delightful Mom Food) www.delightfulmomfood.com

Building flavors

If you’re looking for something extra to pump up the flavors to your family meals, try these tantalizing techniques offered by Pure Joy Catering Chef, Lynette Le Mere and Chef Jerry Wilson. And remember, for best reduction results; use the wine you’re actually drinking!

Chipotle Rubbed Pork Tenderloin with Caramelized Green Apples with Pinot Pan Sauce

(8 servings)

One of our most popular dishes this year, outstanding flavor! Four years ago the United States Department of Agriculture lowering it’s safe cooking temperature for pork to 145 degrees, from the longtime standard of 160. The new recommendation is in line with what

many cookbook authors and chefs have been saying for years.

2 pork tenderloins

Dry Rub:

2 T. ground chipotle chili powder

1 T. kosher salt

Apples:

4 green apples, peeled and sliced

2 T. butter

2 T. sugar

Pan Sauce:

1 ½ cup pinot noir

2 T. butter

Dry rub the pork. Pan sauté. Roast in preheated 350-degree oven in the sauté pan 10-15 minutes until internal temperature reaches 145. Remove the pork from the oven. Let it rest 10 min in the pan.

Saute the apples in butter & sugar. Move the pork onto the serving tray or cutting board. Put that sauté pan over high heat on the stove and add the wine. Deglaze, whisking occasionally until reduced by ½ then whisk in butter to finish the sauce.

Baked Oysters with Spinach, Pancetta, Scallop and Gewürztraminer Beurre Blanc

12 fresh oysters

1 T. butter

1/4 lb. pancetta, chopped

1 lb. cleaned fresh spinach

1/2 bottle Gewürztraminer wine

1 shallot

1-cup heavy cream

1/2 lb. butter

1/4 lb.bay scallops

Sauté pancetta in large sauté pan. Add spinach and toss just to wilt, set aside.

For the Sauce:

Reduce wine by 3/4 with 1 chopped shallot, add heavy cream and bring to boil. Whisk in butter set aside and hold. Shuck your oysters. Place spinach and pancetta mix over each oyster in their shells on a baking sheet, top with bay scallops. Bake at 350 10-to15 minutes. Remove from the oven and top with the sauce.

Oysters with Local Red Wine

Mignonette

Blend together and top 12 of the oysters with:

12 fresh oysters

3 oz. Santa Barbara county red wine vinegar

2 T. red wine

4 shallots, minced

2 T. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

Shuck your oysters. Preheat your grill and oven. Prepare the baked oysters first & pop them into the oven. Put the grilled ones on the grill while those are baking. Lastly top the remaining ones with mignonette. To serve plate and pass one of each to your guests.

Caramelized Onion, Santa Barbara Pinot Noir and Cranberry Filled Brie en Croute Since this delicious recipe requires freezing, make a few in advance to have on hand and whip out and wow unexpected guests!

Filling:

1 onion, quartered & sliced (to = 1 c caramelized)

Olive oil

4 oz of cranberries (can use dried cranberries; soak 1/2 hr in warm water)

2 tsp. sugar

1 tsp. fresh thyme

Pinch of salt

1/4 cup local Santa Barbara

Pinot Noir

Sauté onions in oil over medium heat stirring occasionally until very dark. Add the rest of the ingredients, raise the heat and sauté another 10 minutes to reduce and

Saucy wine reductions for just the right touch

“This

TRADITION AWAKENED

meld. Cool filling.

1 sheet puff pastry

1 - approx. 5 inch round whole Brie, chilled hard and sliced horizontally

1 beaten egg

Sugar

1 -2 baguettes

Roll out one sheet of the puff pastry on floured surface firmly. Place half of the horizontally cut Brie cut side up in the center, Cut puff pastry corners off to make a circle. Top with your cooled filling. Top with the other half of the Brie wheel cut side down.

Brush the surrounding pastry with egg wash and enclose, pinching to seal. Turn it over, brush with egg and sprinkle with sugar and then freeze it.

To serve preheat oven to 350. Put frozen hard Brie en croute on a veg. oil sprayed sheet pan into the hot oven. Bake till golden.

Roasted Garlic Mashed Potatoes & Cab Drizzle

Serves 12

I enjoy the depth roasted garlic adds to most savory dishes, here’s an effortless way to have it on hand. Cover a couple cups of peeled garlic cloves in a small baking pan half way with olive oil and cover the pan. Bake it at 350 degrees until golden and tender, about half an hour. Keep this in the refrigerator and use the oil or garlic to flavor many things, like this flawless side dish. (To skip this step however, you can buy roasted garlic paste).

5 lb. russet potatoes

6 oz. butter

1.5 cups half & half

¼ cup roasted garlic (recipe above), smashed to a paste

Salt & pepper to taste

Boil a pot of salted water, add the peeled & quartered potatoes and move them around in the pot occasionally so the bottom ones don’t go too fast, 25 to 30 minutes. Here’s the big trick to making really great mashed potatoes: heat the butter and half & half in a small pot. When easily pierced with a fork, drain the potatoes in a colander. Do not use a food processor; pour them back in the same pot & smash them while piping hot, add HOT half & half and butter, whip / whisk till fluffy. Add the roasted garlic and salt & pepper to taste.

For the SB Cabernet Drizzle:

Use a peppery, smoky old world Cabernet.

2-¼ cups SB cabernet

¾ cup balsamic vinegar

3 shallots, diced

3 T. butter

3 T. flour

3 fresh rosemary sprigs

Sauté shallots, butter, and flour for 3 minutes over medium heat. Stir in red wine, vinegar and rosemary. Bring to a simmer and reduce by 1/2 volume. Add salt and pepper to taste, serve drizzled on the mashed potatoes – or anything handy!

MEXICAN AND LATIN AMERICAN INSPIRED CUISINE • RAW BAR • CRAFT COCKTAILS • AWARD WINNING WINE LIST

PERFECTLY POIGNANT PINOTS YOU JUST HAVE TO OWN! 8

Tasting Santa Barbara Pinot Noir not only seduces and satiates the palate, but also teaches it about the wild and wondrous diversity between dirt, sunshine, temperature and clones, even if you pay just a bit of attention. (Of course, drinking is far greater fun than discussing.)

Our backyard’s Pinots have inspired such disparate observations from me as:

“I’m reminded of the scent of a forest after rainfall, with mushroom and earth prominent, abetted by cranberry and graphite,” as well as, “Aromatically, it’s as though a gingerbread man was doing the backstroke in your glass, given the cinnamon and clove notes that emanate upward.”

Whether sampling and noting a slight tilled earth note in a Santa Maria vineyard designate, or slurping a Sta. Rita Hills blend that smells like Thanksgiving potpourri, there’s most definitely a style to suit every preference. In this case, “all over the map” is a good thing…

Bob Wesley

2013

Winemaker notes: Rita’s Crown Vineyard, Sta. Rita Hills With the vineyards in my Terroir Extraordinaire portfolio really starting to mature, a new level of dimension is now starting to surface in all of the wines from 2013. And perhaps the best representative of this phenomenon is Block 14 at the Rita’s Crown Vineyard, a.k.a. Slice Of Heaven, where the slice just seems to be getting more and more delicious. If you want to get a handle on what the excitement is all about in the Sta. Rita Hills, just taste this wine that was grown in the absolute epicenter of the place. Beautiful raspberry-olallieberry fruit with lots of spice in the nose; gripping dark cheery-sarsaparilla fruit on the palate with a long finish.

This one needed no bottle time to show well. Isabelle has proven to age very well, and we routinely drink bottles with 15 years of age. Even though Isabelle is our “biggest” Pinot Noir with loads of intensity and power, it is still balanced and food friendly. This is a complete Pinot Noir with oak, tannin, alcohol, fruit and acid all mix in one seamless blend.

Pinot Noir Slice of Heaven

ABC Isabelle

Fess Parker 2012 Ashley Vineyard

Wine Enthusiast says: “This ageworthy wine smells like the shady side of a mountain, with black olive notes and roasted fennel alongside cedarspiced strawberries and brambly berries. Both firm tannins and pungent acidity fuel the palate, with cherry, raspberry and slightly bitter espresso.”

Carr 91 Points

“Deep reddish purple color in the glass. Aromas of earthkissed black cherry. Sumptuous flavors of black cherry and blackberry with a beefy streak underneath. Well-crafted with supportive tannins and a silky, fruit-laden finish.” - Rusty Gaffne

Jalama Canyon Ranch Pinot

Vivid ruby-red.

High-pitched aromas of red and dark berry preserves, with a sexy floral quality emerging with air. Juicy and seamless on the palate, offering vibrant raspberry and bitter cherry flavors and a hint of licorice. Closes on a spicy note, with excellent clarity, supple tannins and lingering sweetness.

This blend of the finest vineyards in Santa Maria exhibits a rich, full bodied fruit flavor matched with earth undertones and gentle new French oak influence.

Lafond SRH 2013

The winemaker points out that this delicate fruit is picked at night to take advantage of cooler temperatures. The grapes are then processed the next morning. Cooler grapes are firmer and suffer less damage in handling. Seven Clones of Pinot Noir are present in this wine which come from 6 different blocks in the Lafond and Burning Creek Vineyards. Eighteen different fermenters were used. This mixture and blend allows for layering of complexity and brings out the character of Santa Rita Hills Pinot Noir. Wine Enthusiast gives it a rating of 91. At just $27, this wine is a great value, indeed!

2013 Pinot Noir Appellation’s Edge Radian Vineyard, Sta. Rita Hills. It’s no longer a secret; growing Pinot Noir in the cool western end of the Sta. Rita Hills leads to wines of great intensity. With Appellation’s Edge (Blocks 32 & 33 at the Radian Vineyard) being about as western end as you can get, intensity is probably an understatement. In a year, 2013, that gave us a bevy of sensuous Pinots, “Edgy” delivered an ethereal expression of succulence and earth that few vineyards can. Dark and chunky, yet elegant, this vineyard continues to make some of the most amazing wine in the Appellation. It’s not just the girth that makes Edgy so impressive. It’s the fine-tuned side of its fruit that is haunting.

Conarium 2013

Madeline’s Cuvee Pinot Noir

Breakfast and Lunch Tuesday–Sunday 9–2

Dinner served Tuesday–Saturday from 5:30 Full Bar | Reservations recommended

11 West Victoria in Victoria Court 805-770-2143 scarlettbegonia.net

Le Sorelle: Sister Act

Two charming sisters import the flavors of their Italian roots

Le Sorelle means “the sisters” in Italian. Founded in 2012 by Italian-American sisters, Donatella Lorenzoni-Lopez and Anna Lopez-Carr, the two have a long family history in the Puglia region of Italy, where their mother was born and raised. The girls spent summers there visiting family, and the tradition continues with the next generation. With so many unique and excellent culinary products the darling duo thought, why not import and share a bit of their heritage with friends in California? Hence a business was born.

Puglia, the “heel” of Italy’s boot, more reminiscent of Greece than places in Northern Italy, is very Mediterranean and rocky, with limestone soil, turquoise blue waters and infinite olive trees. Masserie - old feudal estates - are nestled among acres of olive groves that date back to Roman times. Pugliese cuisine is the quintessential Mediterranean diet - olive oil, fish, vegetables, fresh fruits and nuts—and the region is known as a foodie “hotspot” among Italians who often head to Puglia on “food vacations”.

Le Sorelle olive oils have won national and international recognition for their excellence. All of their products (olive oils, spreads, pastas, and wine crackers) are sourced and made in Puglia and Donatella and Anna, both fleet in Italian, work directly with suppliers. The artichokes, tomatoes, and broccoli rabe are preserved in high quality EVOO – which, when finished, can be used to add flavor to salads, soups, or pastas.

You don’t have to leave home to experience the flavors of Puglia, but perhaps the sisters will think about culinary tours in the future for those of us wanting our own “food vacations”?

Andrea Blandino

Order directly from website www.lesorelle.com or sold at Grassini Winery Tasting Room, 813 Anacapa Street, #6, Santa Barbara and Forager’s Pantry at The Santa Barbara Public Market, 38 West Victoria Street, Santa Barbara.

www.luckys-steakhouse.com

A Caesar to remember…

by Lynette LA mere

This should be a scratch and sniff recipe! If you were to you walk into Pure Joy Catering you would smell my croutons made from my grandfather’s recipe. Toasty cubed fresh French bread, fruity olive oil and butter, fresh local oregano and garlic meld with Parmesan cheese, and damn, it’s good. Caesar Salad is a classic recipe that has been butchered and stretched to oblivion. I keep two quote posted over my desk in my Pure Joy Catering offices. One, from Leonardo Da Vinci, reads: “Simplicity is the ultimate sophistication”. The other, from from my son (a Stanford product designer & engineer) is “Don’t try to be original, just try to be good”. A cook can scrunch Russian black kale and make delicious gluten free croutons with vegan cheese and leave out the anchovies to make a really wonderful Caesar Dressing – and I do so—but, sometimes just really nailing the original can be simply glorious.

If you have tired of mediocre Caesar salads, here’s a keeper for the new year from my genius grandfather, who raised me to love simply, well-prepared, good food that we now share with thousands of our very special event guests.

GRANDPA’S CAESAR SALAD DRESSING

If you think you don’t like anchovies, just me and try this! I PROMISE everyone will love it.

Place ingredients in the blender:

1.5 cloves garlic

½ can of good anchovies with the oil

Half a lemon’s juice

Give it a whirl, scraping down the sides then add;

.25 cup red vinegar

half of a beaten good fresh egg

2 tsp. Worcestershire sauce

1 tsp. dry mustard

.4 tsp. salt

.4 tsp. freshly ground black pepper

drizzle into the hole of the blender lid

you’re while blending;

.5 a cup of good olive oil

One large head of good fresh romaine or the equivalent of baby romaine washed, chopped & spun dry then chilled. Additional shredded Parmesan cheese for garnish, & your guests will say bravo!

GRANDPA’S CROUTONS

1 lb. baguette or pain rustique

4 oz. butter

2 Tbl. olive oil

2 cloves fresh garlic, ground

1.5 tsp. crumbled dried oregano, or 2.5 chopped fresh

.5 cup shredded good parmesan cheese

Heat oven to 350 degrees. Cube the bread into uniform 3/4th inch squares, leaving the crust on, & place into a large bowl. Drizzle with the remainder of the ingredients & toss to coat. Spray two, half cookie sheet type pans with olive oil or vegetable oil. Spread the croutons out in a single layer & bake 10 minutes. Remove from the oven & flip and bake an additional 5-10 minutes, until golden brown. —Lynette La Mere is the Executive Chef for Pure Joy Catering

BAKED SHRIMP WITH FETA (Serves

12)

This elegantly flavored, saucy, fragrant dish is simple to prepare and can be assembled early in the day and baked just before serving.

Photo by Victor Budnick

Three (28 oz.) cans diced tomatoes

One 8 oz. can tomato paste

1/2 cup olive oil

3 onions, finely chopped

6 cloves garlic, minced

1/4 cup fresh basil, chopped

1 tsp. sugar

6 Tb. butter

5 lbs. de-veined medium to large shrimp

1/2 cup Ouzo

(a Greek anise-flavored liquor)

1/2 cup cognac

1 lb feta cheese, crumbled

1/2 cup chopped Italian parsley

salt and pepper to taste

Additional basil and Italian parsley for garnish

Heat 1/4 cup olive oil in a sauté pan. Lightly sauté the onion. Add garlic when onion is golden. Add tomatoes, tomato paste, basil, sugar, salt and pepper. Cook, uncovered until sauce is thickened.

Heat butter and 1/4 cup olive oil in a large, heavy skillet. Sauté shrimp over high heat until pink. Add the Ouzo and cognac. Ignite with a match and let the alcohol burn off. Place in a gratin dish, lovely enough to bring to the table or buffet when finished. Pour the tomato sauce over the shrimp. Sprinkle with the feta and fresh parsley. (This much can be prepared ahead of time. Refrigerate until ready to bake.) Bake at 425 degrees for 20 to 30 minutes until heated through, and feta has melted. Just before serving give it a generous sprinkling of fresh parsley and basil, the aroma will be heavenly.

GIDDY BERRIES

(8 glasses of dessert)

For these we use Cosmo or martini glasses, old fashioned champagne glasses or sherbet glasses. The Limoncello is a common lemon liquor in Italy widely available here.

1 basket of strawberries

4 baskets other berries, a variety if possible

1/4 cup Limoncello

1 cup crème fraîche, sweetened with a spoon of sugar

8 shortbread cookies

1 bunch of mint

siMPle syruP

1/2 cup sugar & 1/2 cup water, heated to dissolve the sugar completely then cooled

Hull and slice the strawberries and put together with the other berries in a bowl. Once the simple syrup has come to room temperature you can add in the Limoncello. Pour this mixture over your berries and (continued)

James Stefiuk

toss very gently. Let sit for an hour if possible. To serve simply spoon into the glasses, top with a dollop of crème fraîche, a shortbread cookie and a sprig of perky mint.

THAI BEEF SALAD

This Thai Beef Salad is quick and easy to prepare and you can make the whole thing ahead of time, as long as the dressing is added right before serving.

(Yield: 4 servings)

2 cup loosely packed fresh cilantro leaves

1/4 cup fresh lime juice (about 3 limes)

2 tablespoons low sodium soy sauce

2 tablespoons Thai fish sauce

1 tablespoon honey

2 teaspoons grated orange rind

2 garlic cloves, peeled

1/2 small Serrano Chile

2 teaspoons olive oil

4 (4ounce) beef tenderloin steaks, trimmed

1/4 teaspoon black pepper

1/8 teaspoon salt

2 cups shredded Napa cabbage

1 cup grated, seeded, peeled cucumber

1/2 cup thinly sliced green onions

1/4 cup chopped fresh basil

1 (12ounce) package broccoli coleslaw

1 (11ounce) can mandarin oranges in light syrup, drained

Preparation

Combine first 8 ingredients in a food processor & process until smooth. Heat oil in a large nonstick skillet over medium/high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan & cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan & let stand 5 minutes. Thinly slice steak.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture & toss. Arrange 2 cups slaw mixture on each of 4 plates & top each serving with 3 ounces beef. –Recipe and photo by James Stefiuk

CHAMPAGNE BERRY GELÉE (Makes

8 flutes)

I like to use the biggest variety of berries I can find for these, and (once made) they’re very happy waiting for your guests in the refrigerator, even overnight.

1 bottle champagne, dry

3/4 cup sugar

3/4 cup water

1 and a generous half envelope of powdered gelatin

2 baskets of fresh berries

1 tsp. powdered sugar

Pour the champagne out into a bowl, add the sugar & stir occasionally to dissolve completely (it will no longer feel/sound granular when stirred.)

Pour the cold water into a sauce pan off the heat and sprinkle gelatin over the water slowly so it will absorb & wont clump. (Clumps are the devil!) Let it sit there for 5 minutes.

Warm the gelatin mixture over low heat just until you melt the gelatin.

Slowly pour that into the champagne stirring constantly. Cover with plastic & refrigerate overnight.

Stir the gelée once totally solidified and spoon into the flutes half full, then a couple berries, then more champagne gelée, few berries on top with the finished glass just two-thirds full. Store in the refrigerator till needed.

Sprinkle with a pinch of powdered sugar just before serving.

SNOW BALLS

(Makes about 40 cookies)

Okay, the rest of the year we call these Mexican Wedding Cookies. We don’t know why, as every one of my Hispanic friends says they’ve never seen one at a wedding. But, for the holidays they are wonderful and we call them Snow Balls.

8 oz. butter

1/2 an egg yolk

1 cup powdered sugar

1 tsp. vanilla

1 cup cake flour

1 T. flour

1-1/2 cup pecans, coarse ground

1/4 tsp. salt

More powdered sugar to toss them in

Beat and soften the butter, add the yolk and the rest of the ingredients and cream together. Chill the dough till firm. Spoon balls onto a greased cookie sheet (use a small scoop if you have one, that makes them nice and round). Bake at 350 degrees till just coloring, about 12-14 minutes.

ROASTED CHESTNUT SOUP

(Recipe serves 6 to 8)

Since chestnuts are another traditional American crop that is endangered, this is a perfect soup to serve with heritage turkey. It is an easy to make, elegant, velvety soup that is surprisingly low in fat. The chestnuts can be roasted and the soup made in advance, then carefully reheated. If you make stock from the trimmings and giblets, it will taste a lot better than store-bought stock.

1 T. duck fat or unsalted butter

20 oz. peeled roasted chestnuts

1 bouquet garni (parsley, thyme and 1 bay leaf tied together)

1 carrot, peeled and diced

1 onion, peeled and diced

1 celery stalk, diced

1 garlic clove, peeled and minced

8 cups turkey or chicken stock

Scant 1/2 cup crème fraîche

Minced fresh chervil or parsley for garnish

To roasT The chesTnuTs:

Preheat oven to 450 F. Cut an x on the round side of each chestnut. Spread the chestnuts in shallow baking dish, cut side up. Add about 1/4” of water and bake the chestnuts in the oven for 10 minutes or until the shells open. Cool until the chestnuts can be handled before shelling and peeling. (Peeled shelled chestnuts can be frozen for several months.)

Making The soup:

Sauté the onion in butter until translucent. Add the chestnuts and vegetables. Sauté for 2 more minutes, then add the stock, bouquet garni, and garlic. Bring to a simmer, cover, and cook for about 20 minutes, until chestnuts and vegetables are tender. Remove the bouquet garni. Blend the soup, and strain through a fine sieve. Taste and add pepper or salt if needed. Serve hot with a bit of crème fraîche swirled at the center of each bowl and a pinch of minced chervil.

THAI CARROT, GINGER, & LEMONGRASS SOUP

This soup is a great appetizer, or make it a main course by adding a crusty loaf of French bread .

1 small cooking onion

3 cloves garlic

1-2 thumb-size pieces galangal OR ginger

4 cups chicken broth OR vegetable broth if vegetarian

1 fresh red chili, minced (omit if you prefer a milder soup) OR 1-2 tsp. chili sauce

1/4 cup Thai jasmine rice (or any type of white or brown rice - note that brown will take longer to cook)

1 Tbsp. ground cumin

1 + 1/2 tsp. cardamom

1/4 tsp. nutmeg

1 stalk lemongrass, finely sliced OR 2 Tbsp. frozen prepared lemongrass

7 medium carrots, sliced (they can be thick slices, as the soup will be pureed later)

1 can coconut milk

1-3 Tbsp. fish or vegetarian fish sauce (start with 1 and add more if needed, depending on how salty your broth is)

1 Tbsp. soy sauce

handful fresh coriander handful fresh basil juice of 1/2 lime oil for stir-frying

Pour 2 Tbsp. oil into the bottom of a large soup pot. Add onion, garlic, galangal or ginger, lemongrass, and fresh chili (or chili sauce). Stir-fry until fragrant (about 1 minute).

Add the broth and rice. Bring to a boil.

Add the carrots plus the spices (cumin, cardamom, nutmeg). Reduce heat to medium, cover, and continue cooking for another 15 minutes, or until carrots and rice are soft (brown rice will take longer to cook, and will absorb more liquid, so you may need to add a little more broth).

Add the coconut milk and stir. Puree the

James Stefiuk

soup in batches in your blender. Return soup to the soup pot.

Re-warm soup over medium heat. Add the fish sauce, soy sauce, and lime juice. Taste-test for salt, adding more fish sauce (or vegetarian fish sauce) instead of salt, as needed. (If your soup turns out too salty, add more lime juice.) Add more fresh chili or chili sauce if not spicy enough.

Ladle into bowls and sprinkle with fresh coriander and basil. Enjoy! –Recipe and photo by James

Stefiuk

CRAB, SPINACH, & STRAWBERRY SALAD

10 cups fresh Baby Spinach (washed, dried and stems removed, or use as much as desired)

5 cups sliced fresh strawberries

2 avocados, sliced

1⁄4 cup toasted sliced almonds

12 oz fresh lump crab meat (can use more or less)

1⁄2 cup crumbled feta cheese (can use more or less)

DRESSING

1⁄2 cup vegetable oil

1⁄4 cup balsamic vinegar (or use raspberry wine vinegar or white wine vinegar)

1⁄4 cup white sugar

1/4 tsp paprika

1 -2 tablespoon poppy seed

In a large bowl toss the spinach with the strawberries, avocados, toasted almonds & crab meat.

In another small bowl whisk together all dressing ingredients, starting with 1/4 cup sugar and adding in more to taste, then pour over the spinach; toss to combine.

Sprinkle the feta over the top of salad. –Recipe and photo by James Stefiuk

HERBED WHITE CORN BREAD WITH PECANS & CRANBERRIES

(Serves 6 to 8 people)

White corn was a staple of the Iroquois tribes who helped the New England pilgrims survive. Roasted Iroquois white corn flour can be ordered online at: www.prophecyandsurvival. com/food-order.htm The corn is grown and processed by a cooperative of native people, so by purchasing it you are in a small way returning a long-owed debt. Plus, it is delicious. Sift together:

2 cups roasted white corn flour

1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp. salt

Blend together:

1/2 cup honey

1-1/2 cup buttermilk

1 egg

6 T. melted butter

Measure:

2/3 cup chopped pecans

2/3 cup dried cranberries

James Stefiuk

To Press or Plane?

Press whole, unpeeled garlic cloves with the stainless steel, dishwasher safe Rosle garlic press, which comes with a lifetime warrantee ($49) at Sur La Table, 821 State St. Santa Barbara (805) 963-9669. www.surlatable.com. Some savvy chefs prefer a micro planer, which also handles the job nicely.

Vegetable Pasta

With the popularity of gluten free and vegetarian diets, the Paderno Spiralizer ($49.95) with four blades turns squash, carrots, beets and fruits into ribbons of varying thickness from angel hair to fettuccini widths. Available at Williams Sonoma, La Cumbre Plaza, 121 S. Hope, Santa Barbara (805) 569-6913. www.williamssonoma.com

HOME COOKING

(continued from page 39)

Baking The Bread

Preheat oven to 425 degrees. Butter a 10” diameter cast iron pan.

Combine wet and dry ingredients. Stir in the nuts and cranberries. Do not over mix. Bake for about 30 minutes, until top is golden and a toothpick comes out clean. Serve warm with local honey and fresh butter.

ACORN SQUASH STUFFED WITH HONEYED PEARS

(For 6 people)

The word “squash” comes from the Massachuset Indian word askutasquash, meaning “eaten raw or uncooked.” Today, we generally prefer our hard squashes cooked, though I once enjoyed a fantastic pumpkin carpaccio near Sorrento. The combination of sweet, juicy pears and acorn squash is absolutely delicious, and the execution is simple.

3 medium-sized acorn squashes, rinsed, cut in halves, and seeded

2 lbs pears (Asian pears work well, or use a firm European variety such as Bosc), peeled and diced

1/3 cup honey

1/4 tsp. fresh grated nutmeg

1/4 tsp. allspice

1/4 tsp. cinnamon

1 tsp. fresh grated ginger, or 1/4 tsp dry ginger powder

2 T. melted butter

roasTing The squash

Preheat oven to 375 degrees. Butter a roasting pan. Toss the pears with the honey, butter, and spices.

Fill the squash cavities with the seasoned pears. Drizzle any remaining honey atop the squashes. Add 1/4” water to bottom of roasting pan, and bake until tender, about 45 minutes to an hour depending on size.

SHRIMP WITH CILANTRO LIME DIP

(Makes about 3 cups)

This is a very delicious dip for shrimp or grilled skewers of chicken or beef.

2 lb. 21/25 cooked shrimp

1 cup sour cream

1 cup Greek yogurt

1/2 bunch of fresh cilantro

2 jalapeño chilies

4 oz. Lime juice

Salt to taste

Fire-roast the jalapeño chiles on a fork over the flame on your stove; just let it sizzle there until it has a lot of color, then flip it over and roast the other side. Pop them into a plastic bag and let them steam while you put the rest of the dip ingredients in a bowl. Peel most of the skin off the jalapeños, split them, remove the seeds and stem and chop them up. Add those to the bowl, stir and salt to taste. Platter the shrimp and dip with the other half of that cilantro as garnish.

GRAPE Tales, Tributes And All Things

Santa Barbara restaurateurs and business partners Doug Margerum (Wine Cask) and Mitchell Sjerven (Wine Cask and bouchon) have sniffed, swirled, sipped and imbibed perhaps 20,000 bottles of wine over the years.

Doug Margerum opened Wine Cask in 1981 and over the ensuing decades he moved and expanded the restaurant while creating his own eponymous wine label. He also consults with a variety of vineyard owners and wineries with tasting rooms, including his own, showcased in El Paseo Wine Collection.

Mitchell Sjerven celebrates his 20th anniversary as a restaurateur this year (he opened Meritage in 1996). He opened bouchon in 1998 – and joined forces with Doug as Managing partner at the Wine Cask in 2009. His passion lies in providing an authentic, regional dining experience. Mitchell graduated the University of California, Santa Barbara with a degree in International Relations, Political Science and and is a member of the School of Culinary Arts faculty at Santa Barbara City College.

The dynamic duo with a passion for great food and wine kindly agreed to answer some questions about their individual wine trails – as well as how they merged onto a road taken.

LAW: How did you get interested in the noble grape?

Doug: When I was 14, my parents dragged me along on a European vacation (nine countries, six days). My dour mood as a typical, obstinate, pimply-faced adolescent changed as we entered a winery cellar deep in the hills of the famed vineyards of Châteauneuf-du-Pape. I was given

a shallow silver cup known as a “tastevin”. It was then, and there, that I became what is affectionately known as a “wine geek”. After the trip, I started collecting wine that I was allowed to open and share with family at holiday meals.

Mitchell: My interest in wine began at an early age, working with Italian and South African wines at a resort with a decent wine list. I fell in love at first sip n’ sight. Most influential at the outset of my career was working at Wine Cask in the early 1990s as head server.

LAW: Mitchell, did you drink wine w/your families growing up?

Mitchell: My parents rarely drank and then on special occasions, like New Year’s Eve. Mom would do “Italian Night” and cook a sad, Middle American version of spaghetti dinner, complete with the green shaker can of Kraft Parmesan cheese and Wonder Bread™ garlic bread. They’d also pull out the open leftover bottle of Mogen David from the previous month’s Italian Night. Eventually, they leaned to appreciate wine from me.

LAW: Was there a “aha moment” for you?

Doug: I’ve had many! Château Climens with seared foie gras, 1977 Dow’s Vintage Port with Stilton cheese and roasted walnuts, a 1973 Dom Perignon, with someone special. My life with wines has been filled with “aha moments”.

LAW: What are some of the highlights of your many years of learning about wines?

Doug: The wine business leads one to extraor-

dinary places, with wonderful people and great meals. Most of our business is done at the table drinking wine and enjoying appropriate cuisine.

Mitchell: Many! A pivotal period in time for me was my final semester at UCSB (Class of 1990, International Relations degree), which I did abroad as an intern at the European Parliament in Brussels in 1989. Many nights with Belgian Ale (Orval, Chimay and Duvel became and remain all-time favorites) and moules + frites was a ton of fun. More impactful, I had a few rare opportunities to experience serious cuisine and fell in love with the flavors of classic Francophone gastronomy. Along the way I enjoyed many French wines. The temptation is to point to an obscure, hipster choice of wine, but honestly, it was a bottle of 1985 Lynch Bages that made me pause and take notice that wine could be a very serious, amazing, and conversationworthy matter.

LAW: How do you know what wine to recommend to a customer?

Doug: I ask a customer what wine they would like and then I find something better and less expensive, that they have never heard of before.

Mitchell: By determining the client’s comfort level, familiarity with the wine list and anticipated outcome. We have customers ranging from those who want just a glass of wine to those that are looking to make memories over a special bottle. Others want to try something totally different; some prefer the familiarity of a recognizable, had-it-before, home-run wine. The task of the server or Sommelier is to determine what

Colleagues Doug Margerum and Mitchell Sjerven talk vino

Q & a with leslie a . westBrook

experience the guest is after and match as best we can, using our experience and familiarity with the menu to guide them to a successful selection.

LAW: What changes have you seen in the wine making/selling/ buying industry over the years?

Doug: #1. Wine has gotten better – when I started in the business there was a lot of seriously flawed wine out there. #2 The Internet has made discovering wine and learning about wine easier. #3 Two-buck Chuck actually got people into drinking wine. #4 People want to know who made their wine.

Mitchell: One of my favorite evolutions in the business over just the past five to ten years is how Santa Barbara has evolved into a bona fide wine region, legitimizing an incredibly sexy industry in our backyard in a way that resonates with younger, newer wine audiences who are not hung up on convention, but rather simply want to learn.

LAW: How important are wine reps to you?

Mitchell: Wine reps are critically important, as they are the vanguard of new releases. We rely on them to keep us apprised of availability and special pricing.

LAW: Do you drink wine every day of the week?

Doug: I try and take a couple days off a week.

Mitchell: Of course!

LAW: What have you learned that has surprised you the most?

Doug: Sommeliers know wine and understand how the components of wine can act in unison to complement and enhance the dining experience. Many times we think their role is to know and recall details of every producer and region around the world. Although some can do that, their role in a restaurant is to pair food and wine—specifically the cuisine of that restaurant with wines they have personally curated.

LAW: What have you learned that you wish you’d know sooner?

Doug: After hundreds of visits to wineries throughout the world, after countless “wine experiences”, and after scores of dinners matching wine and food worldwide, it became time to choose that one varietal for making wine. I choose Syrah. Syrah manifests itself in so many ways. I like the many moods of Syrah – it can be dark and brooding, light and fruity, or tannic and strong. Syrah is always expressive by itself, and it is great with highly flavored foods. Syrah is the quintessential grilled foods wine. The peppery qualities pair well with smoke, wood, and char.

LAW: What have you learned that you wish everyone else would learn/acknowledge?

Doug: Wine should be fun! If a red wine is served hot it is okay to put some ice in it. The wine will taste better. If it’s an expensive red wine served to you at a high-class restaurant –then return it – it is not acceptable to drink it hot or to put ice

Eliot Crowley

Eliot Crowley

in it. A simple Pinot Grigio served warm at a picnic? Add ice. A Montrachet? No ice.

Also, proper stemware is the first step towards improving any wine experience. Stemware quality has a tremendous impact on the enjoyment of wine. Restaurants and homes across this great land of ours do not seem to realize this. Even ordinary wines taste more stylish and superior when served in suitable stemware.

Mitchell: In the U.S., we define our wines by the grape used to produce the wine, but in Europe the wine is defined by the region where it is produced. It would truly help most American wine consumers if they were to understand Burgundy = Chardonnay for white, Pinot Noir for red. Bordeaux = Cabernet, Merlot and a few other red varietals; and mostly Sauvignon Blanc for white wine.

LAW: How important is wine pairing with food? Any tricks of the trade?

Mitchell: But, that being said, most good, dry wine goes with most food. Low alcohol wine is best with spicy food (high alcohol wines exacerbate the heat). Crisp, acidic whites pair with just about anything. High tannin reds suit fatty, red meats very well. Sweet wines go well with rich, savory chilled meats like pate´, charcuterie. I like to show off local Syrah blends for Cabernet lovers that don’t know Santa Barbara wines. For indecisive guests, offer a stainless vs. an oaked Chardonnay to elicit a ‘wow’ emotion.

LAW: How much is too much wine over the course of a meal/ evening?

Doug: Do not drink too much. Getting drunk is the worst breech of etiquette. At a dinner party, where many wines are being served, it is not necessary to finish every glass of wine that is poured. Monitor your consumption, drink more water than wine, and eat.

Mitchell: I believe it’s difficult to retain more than seven or eight wines worth of tasting information. Further, over consuming is a very personal thing. The amount is related to both length of dining experience, weight of the individual and quantity of food consumed, etc. Moderation as a rule is positively the best idea—you want to be able to enjoy the finer things in life, without having to ask yourself the next day if you have a problem. That said, my birthday is Cinco de Mayo, so I enjoy plenty of fine tequila, but am with friends and don’t drive.

LAW: How do you feel about people who bring their own bottle?

Mitchell: No problem. That’s why we charge a corkage fee.

LAW: On B.Y.O.B., should they share a taste with their server?

Mitchell: Mixed feelings. It’s impossible to distinguish between generosity, and an attempt to circumvent the corkage fee. Most guests who share a taste of their BYOB wine except to have the corkage fee waived. Contrary—still—to popular

(continued on page 86)

Downey’s—Chef John’s ever popular pork rack chop with wild mushrooms and kale, paired with Jaffurs Syrah, 2012.

Wine Country Pairings

In search of the perfect pour

In the old days, guys like James Bond would have basically two rules when pairing wine with food: red for meats and white for fish. Today, a much more liberal philosophy has taken hold, allowing both chefs and patrons to better pinpoint their specific wine to a specific dish. In other words, there are no rules, but rather hundreds of creative ways to express and enhance the many flavors found in wine country cuisine. And in this booming wine region of the Central Coast its commonplace to find eateries that feature over 100 wines on their list, making the pairing task a truly daunting, albeit fun, endeavor. The following are a few suggestions from local wine country kitchens to help with the task at hand.

Photography by Ashley Gove, Bill Boyd, Michael Brown and Shelly Vinson

Louie’s at the Upham—Sesame Crusted Scottish Salmon with Grassini Vineyards Sauvignon Blanc 2014.

Sly’s—Lemon and Butter Sauteed Abalone with Jaffurs Sauvignon Blanc 2014.

Café Stella—Lamb Sliders with Bridlewood Chardonnay, Estate 2014.

Scarlett Begonia—Wild King salmon served with saltwater potato, sea beans. Brander Au Naturel, 2014.

Ca Dario—Fresh local mussels with garlic in a spicy tomato broth paired with Brander Sauvignon Blanc 2014.

Opal—Phyllo Wrapped Tiger Prawns with Coconut Curry Sauce and Tercero The Outlier, 2012

Chuck’s Waterfront Grill—Grilled Salmon with fresh vegetables and garlic mash potatoes, pated with Jalama Canyon Ranch Pinot Noir, 2012.

Jane—Jane’s Burger featuring Gouda, Caramelized Onions and Garlic Aioli with Stolpman Estate Syrah.

Sautéed Diver Scallops on a bed of Bok Choy and Forbidden Rice with Yuzu Gastric and Lemongrass Ginger Emulsion Ciao with Dragonette Cellars 2012 Rose from Seagrass.

Paradise Café—Steak Frites with salsa verde and shoestring potatoes paired with Au Bon Climat Pinot Nior 2014.

Fishouse—Local Spiny Lobster steamed and grilled, served with grilled asparagus and roasted garlic potatoes paired with Zaca Mesa Z Blanc, from los Olivos.

Olio e Limone—Cavatelli con Salsicce. Hand-shaped pasta, sausage, tomato, pecorino cheese. Paired with Beckmen Grenache, Purissima Mountains Vineyard, 2011.

Petit Valentien—Duck confit, pork belly sausage that is sautéed in duck fat, white beans with Jaffurs Syrah.

Bouchon—Crispy Skin Salmon, German Potato Salad, Frisee with Melville Estate Pinot Noir.

Stella Mare—Pan Seared Diver Scallops with Foley Pinot Noir.

Crocodile Restaurant and Bar—Grilled Garlic Prawns on rice pilaf with Rusack Sauvignon Blanc.

Relais de Paris—Natural Prime Entrecôte Steak with homemade fries and sauce originale paired with 2013 Maranges Burgundy by Domaine Contat-Granges.

Cielito—Seared day boat octopus with confit fingerling potatoes paired with Margerum Sybarite Sauvignon Blanc.

IT’S TIME TO

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By The Boats and Under The Sails

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

STEAK • SEAFOOD • COCKTAILS

Holdren’s—Filet Mignon and bacon wrapped prawns with a side of garlic Brussels sprouts paired with Justin Isosceles, a Bordeaux blend of Cabernet Sauvignon, Merlot and Cabernet Franc out of Paso Robles.

The Lark—Winter beets & butternut squash, warm apples, fromage blanc, black walnut, calvados caramel, pomegranate, paired with Chenin Blanc 2013 from Notary Public, Santa Ynez.

Nectar—Portobello Mushroom Burger with a goat cheese. Carr Winery Pinot Noir, Santa Barbara County 2013.

Palace Grill—The famed Pork Chop with Pinot Noir from Fess Parker Winery.

Wine Cask—Rabbit Sausage Pappardelle with Sweeney Canyon Pinot Noir.

MARCIA BURTT GALLERY

517 Laguna Street, Santa Barbara, CA 805 962-5588

www.artlacuna.com

Marcia Burtt, End of Day, Moonrise, acrylic, 30x18

Lucky’s—Grass Fed Filet Mignon from Watkins Cattle Ranch in Ojai served with a Chanterelle Cream Sauce and Pan Roasted Brussels sprouts paired with Paul Lato “The Contender” 2013 Pinot Noir from the Drum Canyon Vineyard

Wine Maker & Owner, Dan Green

Young is not a word that is often used positively in the world of wine, but perhaps it should be. At the tender age of twenty-one, Emma West started the Santa Barbara restaurant Julienne with her husband, Chef Justin West. Seven years later, she is managing their amazing wine program, providing some of the most tantalizing pairings in Santa Barbara. This young mother of two excels at anticipating the seasonal ingredients from the Santa Barbara Farmer’s Market and local fishing boats and sourcing wines that will play well with those flavors.

While she takes into account soil quality, weather, and temperatures, her main criteria for wine is refreshingly down-to-Earth. “I like what I like,” she says emphatically, encouraging everyone to develop “palate mileage.” Emma recommends being fearless in opening bottles and taste testing while discovering which wines resonate with the particular dishes you like to eat. That is the philosophy behind their tasting menu, which provides a different glass of wine with each course.

The ever-changing menu at Julienne follows the seasons, so winter brings root vegetables, legumes, and hearty game. For their braised lamb with root vegetables and herb-infused jus, Emma recommends the 2012 Transcen-

Winter feast

The inspired wine pairings of Julienne’s Emma West

By angela Borda

dence Syrah blend of “Parea.” Think plums and blackberries with a tart snap, cuts through the succulent density of braised lamb. For the vegetarian palate, winter might inspire the cauliflower floret salad with pickled carrots, Pecorino Romano, and lemongarlic oil. Try a light, fresh Grenache Rosé with this dish. Emma particularly favors the 2014 Rancho Boa Vista Grenache Rosé that Potek Wines is serving straight from the barrel. With richer winter dishes, such as stewed lentils with herbed goat cheese, Emma suggests a glass of 2013 Tatomer Pinot Noir. Grown in the Duvarita Vineyard and aged in French oak barrels, expect a smooth, floral bouquet of autumn berries to complement the earthy lentils and tangy goat cheese.

When speaking about Santa Barbara wines, Emma clearly values the relationships she has with

the winemakers, her familiarity with their methods, and the sense of culinary family that pervades Santa Barbara. She especially favors Tatomer Rieslings, made by friend Graham Tatomer, who served as the original sommelier at Julienne before he left to pursue wine-making full time. When she speaks of Santa Barbara’s Palmina Wines, it is not just the wine she appreciates, but owner Steve Clifton’s generosity in the time he spent wine tasting with her and the risotto he cooked for her to highlight the wine’s flavor. Transcendence wines are also staples on her list, not only for taste, but due to the fact that the winery gives a percentage of their proceeds to local nonprofits.

Relationships seem to be behind Emma’s impeccable sense of local wine. This extends to her emphasis on hospitality as the key to enjoying wine and food pair-

ings. “We eat with our eyes first. But we also drink with our eyes first,” Emma says, noting that presenting the bottle at the table, and explaining its origins and qualities will create a connection between the wine and the customer. Just as Emma has a personal resonance with the winemakers of Santa Barbara, she likes her guests to have a layered understanding of what makes for an amazing glass of wine.

After an evening of dynamic wine selections and eclectic seasonal dishes, Emma hopes to impart a sense of satiety, that includes experiencing food and wine together in new ways, combined with the sense that your meal was “just right”…meaning that everything was as it should be. A good wine pairing will give you that: widening and exploring your palate while giving you the incontrovertible sense that you’ve been welcomed to the table and well-fed. Ambitious? Perhaps. But Emma is just getting started. She and her husband recently opened Wildwood Kitchen on Haley Street, a barbecue restaurant featuring local wine and craft beer, including those from the neighboring Potek Winery tasting room and Third Window Brewery.

Julienne is located on 138 E Canon Perdido Sreet and can be reached at 805-845-6488.

Photos by Joshua Curry

A Taste of The Valley: Los Olivos

Whether you day trip or spend the weekend, you won’t run out of wine tasting options

By leslie a . westBrook

In once-upon-a-time sleepy Los Olivos, it is just about impossible to turn around these days without bumping into a wine tasting room. No matter which way you point your wine-sniffing nose— from the town’s iconic center flagpole roundabout – north, east, south or west – you will discover knowledgeable tasting room hosts, fantastic wines from the region and camaraderie with like-minded visitors.

Days open at wine tasting rooms, as well as retail business, vary – some are only open weekends, others seven days a week. If you visit on a weekday rather then bustling weekends, you might experience the Los Olivos of yesteryear: more often less crowded, with relieved residents picking up their mail or sipping a cup of java at Corner Coffee, just a stone’s throw from the town’s iconic flagpole, where the flag flies at half staff for locals only.

Tasting room venues decor runs the gamut from small and cozy to hip, open and airy – some even have lovely outdoor patios. Your hosts will be equally unique.

Take Sandra, for instance, who, while pouring tasty Syrah from inside the red barn with a persimmon tree out front at Stolpman Vineyards Tasting Room, pontificated soup-to-nuts info, including dry farming and crop sharing practices that takes place on the winery’s 92-acre organic vineyard. Sandra, like many others in town, filled

our ears with a Jeroboam of wine speak—much more than I could absorb in one lesson. Stolpman’s profit sharing program with their workers is reason enough to pick up a bottle of the tasty 2014 Para Maria de los Tecolotes, named for the vineyard forewoman.

At Epiphany Cellars, a different Maria was beyond helpful in making us feel right at home in the tasting room. It’s hard not to be impressed by Epiphany’s stylish, bright, light environment. Sink into the bright orange couches or share a table with friends and let Eli (son of Fess “Davey Crockett”) Parker’s wines seduce. On the same property, with a lovely shared outdoor patio for tasting, you’ll discover the recently opened Bubble Shack, where sparkling wines are poured in a weathered barn open weekends only (sadly closed at the time of my weekday visit).

A few friends and I had begun our after lunch tastings at Byron ($10 tasting fee, waived with purchase of two bottles) known for its Chardonnays and Pinot Noir. We especially liked Julia’s 2012 Pinot Noir from winery founder Ken Brown.

Three stops were more than plenty for one afternoon of tasting. Generally speaking, you’d be fine visiting two or three tasting rooms tops (you can always spit or sip and dump) as most pour 6 (six), one-ounce tastes, which equals one glass of wine. If you are a wine club member or guest of

a member, tastings are free.

“If you spit or pour, you can do four” makes a good motto.

But man and woman cannot live on wine alone.

There’s eating, shopping and yes, even coffee drinking and olive oil tasting to be done. Porch sitting at Corner House Coffee makes for pleasant pastime—and the gelato makes for a tasty palette cleanser. It’s a struggle passing up the clothing and gift sales at Bonita, Avec Moi, and Pierre La Fond —and not to forget Toro for men, among other boutiques in town. Be sure to pop upstairs to check out “rock and roll chic” vintage re-runs and one-of-a-kind blue chip designer clothing at The Style Junction, Sue TurnerCray’s playbox (the lively mother of one is married to Grammy award winning musician Robert Cray).

When you tire of wine and shopping, stretch your legs and take a stroll less than a mile down Grand Avenue to the curve in the road and hang at Global Gardens, where olive maven Theo Stephan presides over her charming olive oil tasting garden and patio (open Fridays-Sundays or by appointment and www.globalgardensonline.com) for tastings, picnicking and titillating conversation. Just a bit further, on the opposite side of Alamo Pintado Road, Douglas Dittmar hawks three varieties of his delicious organic

Photos by Peter Malonoski and Leslie Westbrook

Bubble Shack at Epiphany Cellars

The Landsby Hotel

apples from at his Greenhaven Apple Orchard stand, adding to the farm-totable experience.

In Los Olivos town, hearty fare at Sides Hardware and Shoes (don’t be tricked by the name) is super popular (we love the killer pork belly tacos on Taco Tuesdays and fried Brussels sprouts any day of the week). Or take a break from wine and hit the “Fig Brewery” (Figueroa Mountain Brewing Co.) and have a pizza delivered from Los Olivos Wine Merchant Cafe.

There’s also great grub in nearby Santa Ynez (S.Y. Kitchen, Trattoria Grappolo and Brothers Restaurant at The Red Barn); Solvang (Mad & Vin, the excellent new restaurant at The Landsby Hotel); and Buellton (Industrial Eats).

If you manage to make the rounds of the more than 40 tasting rooms in Los Olivos, there’s always Solvang, which has another 20 tasting rooms to be explored on a future visit.

We are lucky to have the pleasures of the Santa Ynez Valley as Santa Barbara’s backyard. Although close, one feels so far away, making Los Olivos a perfect weekend getaway.

Don’t drink and drive. A D.U.I. could cost you $10,000, not to mention the risk of harming others and yourself. Savoir Faire Wine Tours and Santa Barbara Airbus, among many others, offer day trips. The UBER Wine app is especially cost effective with a group, with your designated driver who waits, while you sip.

Better yet, spend the night.

Fess Parker Wine County Inn & Spa. Set in the heart of Los Olivos and perfect for not having to drive, the Parker family’s inn is a lovely option if $600-$900 per night (before tax) is within your budget. 2869 Grand Avenue. Los Olivos, phone: (805) 688-7788.www.fessparkerinn.com

The Landsby Hotel. More affordable, with rates starting at $225 per night, is The Landsby Hotel, which opened last spring and is expanding this year. Set in the heart of Solvang, the small hotel sits one short block from the bus ($1.50) that runs to Los Olivos for wine tasting. Contemporary Scandinavian-style with modern wooden furnishings and wool knit and furry throws makes this cool and stylish 41-room inn a fresh choice. The restaurant, Mad & Vin (“food and wine” in Danish) under the wise hand of uber chef Matthew Nathan, is definitely worth a detour. The Lobby bar “Happy Hour” is popular with locals and guests alike for

snacks and $5 wines from Lucas & Lewellan or cocktail of the evening. “Autumn Leaves”, a tasty rum concoction made with The Landsby creative team’s apricot/vinegar/sugar shrub and named for the jazz standard, provided a refreshing break from wine tasting. 1576 Mission Drive, Solvang, (805) 688-3121.www.thelandsby.com.

EAT.

Sides Hardware and Shoes, a Brothers restaurant, Comfort food in a historic comfort building. 2375 Alamo Pintado Ave, Los Olivos, (805) 6884820

S.Y. Kitchen. Hearty Italian cuisine includes homemade pastas; lamb shank and daily specials served in a lively atmosphere, with excellent cocktails from mixologist Alberto Battaglini and possibly the best tiramisu on the planet. 1110 Faraday Street, Santa Ynez, phone: (805) 691-9794 www. sykitchen.com

VIN & MAD, The Landsby Hotel (see above). Chef Seth Nathan has traveled the globe and it shows in his imaginative, tasty cuisine. Delicious fare from homemade granola in the morning to a killer Cauliflower Rice Bowl (with Eastern herbs and local mushrooms) and everything in-between, satisfies. The Landsby Hotel, 1576 Mission Dr, Solvang, (805) 688-3121.www.thelandsby.com.

VIN & MAD

Fess Parker Wine Country Inn

Santa Barbara Style

The ultra chic and modern Stanza Round Coffee Table ($2,095.00, 36” x 19”) features bronze legs with marble top. The new 7’ long Modern Tufted Beverly Sofa ($6,9995) is shown in cream Ultra Suede available custom in a variety of colors and fabrics.

Santa Barbara Design Center, 410 Olive St, (805) 962-8555. www. santabarbaradc.com

HOME STYLE

CoMPiled By leslie a . westBrook

Pouring the best

French winemaker Christian Moueix says he prefers to decant his wines, both young and old. It is a sign of respect for old wines and a sign of confidence in young wines. Decanting old wines, just a few moments before they are served, helps to ensure that the clarity and brilliance are not obscured by any deposits that may have developed over time. Decanting young wines several hours before serving gives the wine a chance to bloom and attain a stage of development that normally requires years of aging. Riedel decanters are some of the best in the world and their top seller is The Boa. Fabricated from mouth-blown lead crystal, this elegant decanter features a tightly coiled, serpentine design. Seeming to defy gravity, the elegant, dramatic lines of this vino vessel make it easy to pour, giving it function as well as beauty. ($225 - $525)

Available at Coast 2 Coast Collection 1114 State St. Suite 10. 805-845-7888. www.c2ccollections.com

Santa Barbara Design Center is proud to bring you the finest sofas and couches on the Central Coast. Since we own the factory, the only limit to what we can do is your own imagination! We create our sofas from California alder wood in Los Angeles. From couches to sectionals to chaises to loveseats to recliners and everything in between, allow us to help you create your own perfect seat.

We pride ourselves in our craftsmanship, price, and the largest selection in Santa Barbara and the Central Coast. From traditional to contemporary to ultra modern, if you can dream it we can make it a reality.

SANTA BARBARA design center

Going, going…sold!

Selling fine art, furniture, jewelry, rare autos or other collectible items via international auction houses reaches a global audience

Do you have fine art, antiques or collectibles that you would like to know the value of to consign to sell at auction? Do you need to disperse or divide the contents of an estate or items you’ve inherited? Selling at auction can be a great way to turn your treasures into cash via major international auction houses in Los Angeles, London, New York, Hong Kong and elsewhere.

Why should someone sell at auction as opposed to selling on his or her own or through a gallery or shop?

“The art market has truly gone global; however, just as in real estate, location counts,” notes Paul Fisher, of the Trusts and Estates Department at Bonhams in Los Angeles, “This is what makes an international auction house more important than ever. We have the ability to market locally sourced merchandise directly in the regions where they are most appreciated.”

Selling at auction is also much safer than inviting strangers into your home, especially with jewelry. Sales commissions are lower selling at auction than if consigned to a shop. Anonymity can be obtained as well.

What’s hot?

The market for Chinese antiques went through the roof in the last few years, as the Chinese bought back porcelain, textiles, art, bronzes and more from U.S. collectors. The market is also strong for mid-century furniture, California contemporary art, works by blue chip/well-known artists, Hollywood and other memorabilia, rare automobiles, wine, coins and much more. If items are priced correctly, they usually sell. If something is unique, in excellent condition, with a strong audience, the estimate is often exceeded.

Is there a minimum to sell at auction?

For the most part, items that fall under $2,000 are not for the larger auction houses. That being said, a grouping of like items, such as silver pieces, can often meet the threshold. Once estimates are provided, the person

can consign items to be sold. After pieces are sold, payment goes directly to the consignor in about 30 days, less the commission to the auction house.

Any big surprises?

There have been some phenomenal sales at auction. When two people are bidding against one another – be it on the telephone, online or in the showroom – the sky is the limit. Recently, a Chinese table estimated at $20,000$30,000 ended up selling for ten times that amount.

What if items don’t sell?

There is some limited risk, especially if the reserve price is too high. If an item doesn’t sell, it will be returned to the client or can sometimes be offered in another sale at a lower price.

What about fair market value appraisals?

You can hire a fine art appraiser for insurance or tax purposes. There are several very good ones in our area, as well as people who handle estate sales.

For a complimentary consultation regarding consigning your fine art, antiques and collectibles to auction, contact Leslie A. Westbrook, Fine Art & Antiques Broker at (805) 220-6773 or email photos with descriptions (including size and provenance) to LeslieAWestbrook@gmail.com. See Facebook page Fine Arts/Collectibles/Antiques Broker. Westbrook is a 40-year-resident of Santa Barbara and former owner of three antique shops in Montecito and Summerland.

Buy Local

Rustic White Oak Parsons table ($895) with patinated steel base (72” x 30”w x 30”) handmade in Carpinteria by Brothers of Industry. Custom sizes also available. Plaza lamp ($395) also made in Carp. All available, as well as abstract art pictured ($550) the downtown Santa Barbara retail showroom.

Brothers of Industry. 4 E. de La Guerra St., Santa Barbara, CA 93101, Phone (805) 8455780, www.goodsboi.com

14’’ Raffaellesco Platter

The Raffaellesco pattern was inspired by Raphael’s 16th century frescoes in the Vatican palace. It is said that the central motif of this pattern, the dragon, symbolizes a benevolent deity who brought good luck to the sailors of the time. Today, it is commonly believed that having a piece of Raffaellesco in your home brings blessings and good luck. ($128)

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

The Brazo

Designed by Venezuelan-born industrial designer Pablo Pardo and Winner of 2008 IDEA Gold Award and 2007 Best of Neocon Gold, the Brazo, adjustable lamps, fuse breakthrough LED technology with a uniquely tactile and calibrated light control experience.Tune it to any beam spread, brightness and direction, controlling the volume and focus of light. The aluminum shade on the lamp’s arm enables much of this adjustability and to fluidly dial and guide the light source any direction. Brazo is available in both table and floor models.

Pablo Lighting available at MichaelKate Interiors, 132 Santa Barbara St. 805-963-1411.

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

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

Santa Barbara, CA 93103 805-770-3569

www.stonesourcesb.com

Fine Jewelry Meets Fine Art

By julia MChugh • Photos By Bill Boyd

Glittering diamond rings, necklaces, earrings, and bracelets are artfully arrayed inside a display case at Churchill Jewelers. On the wall above, a large painting shows informally dressed, young classical musicians preparing for a concert. The loose, free-form composition glows with warm tones of terra cotta, ochre, chestnut, grey, and khaki.

Throughout the long narrow Churchill showroom, carefully selected works of art complement gold, silver, platinum, precious gemstones, fine watches, and more.

This combination of fine jewelry with this fine art is simply stunning.

“It may sound like a contradiction, but bold paintings near small things helps give focus to the space, and compartmentalizes it visually,” says

Dianna Bottoms, who has curated the State Street store artworks.

“We want to add to, and not take away from, the jewelry,” she adds. “To make it more luscious.”

Exhibiting art at Churchill’s is not new, she is quick to point out. The space has often been used to display artworks as fundraisers for local nonprofits. “They’ve been very generous with their walls,” says Dianna.

Store patriarch, Richard Kerns, now aged 92, worked for Churchill’s original owners after World War II. He later purchased the store, which celebrates its 97th anniversary this year. Daughter Lexie is now in charge, though Richard still comes in most days.

Local artists are well represented in Dianna’s current exhibit design. Several works, including the musicians above the diamonds, are from

Ruth Ellen Hoag’s “Music” collection. “Her studio is right down the street,” says Dianna. “We send people to her and she sends others to us.”

Hoag is a former French horn player, and Dianna a former professional ballet dancer. “I like working with living artists, and like seeing them evolve,” she says. “Their passion comes from the same place that I felt in my heart for dancing.”

She has been following Kelli Fulsom, a painter from Oklahoma, for several years. “I’ve watched her go from school to teacher and into galleries,” she recalls. “Something about her work just struck me.”

Fulsom’s small still life and landscapes echo the Old Masters, with dramatic lighting, infused color, and graceful compositions. Their golden tones are picked up in the nearby case of rings and earrings.

Dianna previously managed three Santa Barbara art galleries with her then-husband, artist James “Bud” Bottoms. She later organized large scale art, antique, and jewelry shows in major cities around the world.

“That proved to me that the future is to combine genres,” she says, looking around the showroommeets-gallery. “Fine artists don’t have as many outlets as they once did, so putting them with fine jewelry makes perfect sense.”

Churchill Jewelers 1015 State Street 962-5815 www. churchilljewelers.com Open daily, except Sundays, from 10 a.m. to 5 p.m.

Flagstone finish

Natural stone patios and pathways are an obvious choice for those seeking one-of-a-kind design. Cherokee flagstone (shown here) found in Eastern Oklahoma is known for unique patterns and hues. The patio was nestled into a “rockery” and each individual stone hand-cut which highlights the distinctive colors and shapes giving the feeling of being hewn from the surrounding mountains. The fire pit at the patio’s edge gives the impression of having been fashioned by nature herself. –Lisa Cullen

Cherokee flagstone is available through Solid Rock Stone & Tile, 624 East Haley St. 805-617-3310.

El Niño Means Rain...

Sound Advice for your Grounds

By Bryan henson

An El Niño winter typically means significant rain and runoff throughout Southern California. As a result, improving your ability to manage water on your property has never been timelier. Here are some approaches to consider.

Create Permeable Surfaces

Driveways, patios, and walkways all provide potentially easy ways to reduce runoff and allow rainwater to soak into thirsty soil. Permeable surfaces help ground water recharge by allowing water to flow into open spaces between the materials. Porous materials can also filter pollutants and solids from water as it percolates into the soil. Crushed gravel, porous

pavers, stone or brick pavers, porous concrete, and permeable asphalt, are all simultaneously affordable and aesthetic options.

Add Raingardens and/or Bioswales to Your Landscape

Soil will tell you when it has absorbed enough rainwater. Managing runoff onsite then becomes the primary concern. Raingardens and bioswales can accommodate this runoff. Raingardens are landscape elements situated in a slight depression and are designed to collect and temporarily hold runoff, allowing it to percolate into and through soil. Water can be directed from roofs, driveways or other impervious surface via gutters, pipes, or swales. They

must be located at least five feet from a structure and designed to convey runoff from large rain events to a storm drain or other storm water drainage route. A bioswale, on the other hand, combines infiltration and filtration, with the added benefit of improving water quality by removing silt and pollution from runoff. The benefits of these features include less imported water use for irrigation, which lowers your water bill and reducing flooding and erosion.

Consider Catchment

No one knows whether the last four years of drought are an anomaly or the new normal. With the potential for an abundance of rain

Photos by Holly Lepere, Jake Cryan and Jim Bartsch

A Mid-Century Modern Makeover on the Rincon

Architect Bill Wolf, of Pacific Architects, Inc., remodels and updates a vacation beach house and opens up the views

By Leslie A. Westbrook

Photos by Jim Bartsch

Architect Bill Wolf, who has been designing residential and commercial projects from his Coast Village Road office for the past two decades, notes that he flies under the radar a little bit: “All of my business is word of mouth from realtors, contractors, and previous clients.” That wasn’t the case for his masterful remodel of a mid-century modern house in exclusive Rincon Point on the Santa Barbara/Ventura County line.

His clients, Jeff and Elisabeth Lipsman, having just closed escrow on their vacation beach house in 2009, were walking past Bill’s office, Pacific Architects, Inc., when they decided to pop in. The Los Angeles couple took an immediate liking to Bill and his work. They were also surprised to discover that Elisabeth’s brother had attended the same elementary school as the architect.

Jeff Lipsman had certain ideas and Bill, open to suggestions, worked hard to try and make those things happen. “He wanted to create a beach house that could weather the elements, was functional, incorporated new technologies and building materials, all while maintaining the original character of the Mid-century modern design. The goal was to maximize ocean views, while maintaining the feel of sitting on a dock over the water,” Bill noted.

Upon entering via the new deck that edges Rincon Creek, one gets an immediate sense of dropping into a Hawaiian tropical paradise. The three-bedroom, three-bath residence with an open living room/dining area/kitchen, provides the perfect relaxing weekend retreat from the hustle and bustle of L.A. living.

“I like to create unique spaces, that function well for the client and are pleasant to be in,” Bill said. When asked about his design philosophy, he stated: “My focus is to understand the client’s goals and dreams, support that with the creation of timeless, creative, site-appropriate design that resonates with their way of life and practical needs, balancing innovation and tradition, with careful consideration of scale, proportion and detail.”

Jeff Lipsman also wanting to “do this once, to do it right,” did not spare any expense in making sure the remodel was structurally sound, as well as stunning in design. Among other issues, the original 1960s structure lacked uniform windows with views.

“The challenge,” recalled Bill, “was that if you were to tear down and rebuild, we could only build a 10’ x 10’ structure, due to the new setback requirements. We had to work with the existing footprint of the house.”

Additionally, water passed underneath the house during high tide, so they had to find a way to keep driftwood and debris from banging into the utilities underneath the structure, built on the original pier and beam foundations.

“We knew what we were going to get into, so we eliminated a lot of the surprises and challenges by preparing. Jeff was very diligent in making sure the plans were complete. We met with the various subcontractors as well as the interior designer Lisa Turner, to select the appropriate systems and materials for the home be-

fore drafting the final drawings. General contractor Allen and Associates also became a big part of that success story. We had a great team of professionals,” noted Bill.

All in all, the complicated project, due to the location near the Pacific and the creek, took several years to complete, with Coastal Commission reviews, permitting, planning, flood control and more.

Bill Wolf has worked in Santa Barbara for over 30 years. He enjoys experimenting with both the site and custom designing a house that fits it – or taking an existing house and making it better for his clients. Custom designs and remodels range in style from Craftsman, Mediterranean, and Spanish to Contemporary.

The Cal Poly graduate has received awards for design excellence and for community beautification projects. His projects include commercial, residential, institutional, interiors and urban planning. He is on the Architectural Board of Review for Hope Ranch

and a Board of Director for the Santa Barbara Contractors Association. Bill, a married father with a young daughter, has taught in the “Kids Draw Architecture” Series. He also enjoys engaging in educational lectures to communities and architectural interest groups.

“I loved to build and create things as a kid. I also loved to draw and paint, so architecture was a natural fit. As a child, I would build tree houses and forts from scrap and discarded materials that I collected from construction sites. My tree houses were always in very unusual shapes and forms because of the materials I could find,” he remembered.

For this project it appears that Bill Wolf got to create the ultimate fantasy beach fort:

“I love what I do. I am fortunate to practice my profession in a beautiful environment and I am blessed with great clients.”

Those who beat a path to Bill Wolf’s door are also blessed, with a very conscientious professional who is not only talented, but also very easy going.

SOURCES

ARCHITECT:

William Wolf, Pacific Architects, Inc. 1117 Coast Village Road, Santa Barbara, CA. 93108 805-565-3640

bwolf@pacificarchitectsinc.com www.pacificarchitectsinc.com

BUILDER:

Allen Construction, 201 N. Milpas, Santa Barbara 93101 (805) 884-8777. www.buildallen.com

INTERIOR DESIGN:

LISA TURNER, ASID Allied, Interior Obsession, 256 South Robertson Blvd. Beverly Hills, CA 90211 (310) 777-0025. www.interiorobsession.com

AsSanta Barbara is a fusion of meticulous detail and organic beauty, Solid Rock Tile & Stone strives to perform to those standards. With the Solid Rock Team having worked in the area for over a decade, we understand and appreciate the level of quality and customer service that is characteristic of Santa Barbara.

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

www.solidrocksb.com

Projects can help you transform your ideas and dreams into reality. We believe making SMALL CHANGES can create BIG IMPACTS in the way people live. We look forward to assisting you in exploring ways to construct your perfect living environment!

s. milpas st. suite h, santa barbara,

Five Steps to a More Beautiful Garden

by LIsA CuLLen

As we are hunkering down, dreaming of an El Niño that will fill our reservoirs and rivers with water and our mountains with snow, it’s a good time to plan for spring. Here are my five steps to take now for a more beautiful garden.

1. Assess your Assets. What are your garden’s assets? You have to look for them. When there is a break in the rain, pull on your “Wellies” and take a stroll through your property. Best to take a note pad with you so you can jot down your observations. Look at your garden as if for the first

time and decide what is “working” and what isn’t. Every property has assets. Yours could include the location, mature trees, a rose garden or courtyard. Whatever you find, write it down.

2. Editing. Sometimes all a garden needs is a bit of editing to come into its own. What to edit is pretty obvious now that you have done step number one of looking. Get rid of anything that isn’t contributing to the overall picture and you will have made an immediate improvement. After the removal step is complete, lay down mulch. Any organic material will do.

Put your tennis game in GEAR!

(continued from page 45)

belief, restaurants (especially free-standing, independent ones) depend on ALL income to survive.

LAW: How do you feel about pairing a different wine with each dish in a meal vs. choosing a bottle for the meal?

Mitchell: I enjoy them equally, depending on the nature of the meal. If my wife Amy and I are out with a couple that we haven’t caught up with in a while, I like to share a bottle with less interruption. With a group of friends who are really into wine? Mix it up, taste multiple wines and savor a bit of each with different dishes.

LAW: Any important “don’ts” to know?

Doug: Don’t wear perfume or cologne to a wine tasting or wine-oriented dinner. This is a major no-no and it really upsets those who are serious about wine as they sniff Channel #5 rather than Chateau Margaux. Nothing points out that you are “not” a serious lover of wine than if you are chewing gum. Gum and breathe mints while tasting wine is really wrong and there is no way you can appreciate the flavors of wine or food.

The golden rule of wine tasting is: If you don’t have anything nice to say about a wine don’t say anything at all. Keep negative comments to yourself, particularly when at someone’s home or at a tasting room, no matter how much of an expert you think you are. If pressed, yes, talk about the flaws in the wines to your heart’s content, but do not volunteer your “observations”.

At a wine tasting, or at a wine tasting room, it is okay to spit and not swallow every wine you taste, that what the buckets are for – dump and spit.

LAW: What do you think about wine snobs?

Mitchell: Dying breed. New up-and-coming wine consumers are WAY more fun, into trying new things and not simply trying to impress you with their wine knowledge. Wine appreciation has simultaneously gotten more and less serious—that’s a good thing for the industry. In essence, you can be as into it or removed from it as you wish and still enjoy, fit in and make the world of wine work for you as you’d like, which is fantastic! It gives access to the universal beverage to those that previously felt excluded.

LAW: Are you happy about the popularization of wine?

Mitchell: Of course! Especially seeing it enjoyed on so many levels, not just by the old guard, elite. Young people no longer see any reason to be intimidated by wine, but rather just want to learn and enjoy.

LAW: Do you think there is wine in the afterlife?

Mitchell: Better be.

Doug: My plan is to enjoy this life as much as possible and to drink the best wine I possibly can.

3. Dream big. Now that the “edit” is complete, you may be surprised at how much better your garden looks. It’s now time make your “wish list”. Don’t restrict your creativity, go ahead and think Big. Write down everything you think of I mean, everything. Dreams are free, so why not dream big? For some the dream is an edible garden with raised beds, gravel paths and orchard. For others, visions of a flagstone courtyard with outdoor kitchen and pizza oven dance in their heads. Then there are those who yearn for a swimming pool and spa. Don’t hold back, put down your ideas no matter how wild and crazy.

4. Prioritize. Now that you have your assets, editing done and your wildest dreams firmly in hand, it’s time to prioritize. Though a gold-plated statue of Apollo may be a fun concept, it might not be the first item on the list (but don’t let me hold you back). Whatever your list contains, work out your priorities and list them out by number.

5. Implementation. You have done the editing, have your priority list and when it stops raining you can begin to implement your plan. Start with the first item on the list then go to the next and so forth. The grand plan may not be able to be accomplished all at once, but each step you take will get you closer to your vision of the perfect garden.

A garden is a personal thing, take the time to envision yours while it’s raining this winter and when the sun comes out take a walk through your very own piece of paradise. That’s what filling your garden with joy is all about and you are the one who does it.

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

BUILDER NOTES

(continued from page 76)

this winter, capturing rainwater from your roof for use during periods of little or no rain is certainly something to consider. Many of Allen Construction’s current clients have asked us to incorporate rainwater harvesting or catchment systems. These systems range from simple to complex, but must be designed properly to accommodate site conditions and ensure adequate capacity. A great resource for tank options and how to select, size, design, build, or buy and install cistern systems is Rainwater Harvesting for Drylands & Beyond by Brad Lancaster.

Bryan Henson is the president of Allen Construction For more information about sustainable landscapes: www.WaterWiseSB.org Contact Allen Construction for local landscape contractor recommendations: www.buildallen.com.

One of the best burgers found anywhere! The Fig from State & Fig – fig jam, bacon, caramelized onions, arugula, bleu cheese. 1114 State Street, in La Arcada, downtown. 805-965-1730

CARPINTERIA

Garden Market. Offering very tasty sandwiches, salads, smoothies and casual fare. Open Monday–Sunday 10am-3pm. [L] $ (BW) 3811 Santa Claus Lane (805) 745-5505

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

MONTECITO

CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting in the village of Montecito. Happy Hour 4-6, Weekend Brunch from 8am. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

Lucky’s. Montecito’s only premium steakhouse. Great wine list and martini selections. Great weekend brunch served 9am-3pm. [BrD] $$$, (FB) 1279 Coast Village Road, 565-7540. The Montecito Café. Eclectic menu with great service. Desserts to die for! Open Daily from 11:30 (LD) $$ (FB) 1295 Coast Village Rd. 805-969-3392.

Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos

Way. 969-6705. (Cafe Stella is located at 3302 McCaw Ave, on upper State Street in Santa Barbara. www.stellamares.com)

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

SANTA BARBARA

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

Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. Blue Agave was voted by locals repeatedly the Most Romantic Restaurant in Santa Barbara. [BrD] $$ (FB)20 E. Cota St., 805-899-4694 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 805-8982628, www.sbfishhouse.com/boathouse

Bouchon. Restaurateur Mitchell Sjerven hosts

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

Breakwater Restaurant. Enjoy the comfortable large patio overlooking the historic, scenic Santa Barbara Harbor. Serving breakfast, lunch and dinner daily from 7 AM. Award winning clam chowder, nightly specials, fresh seafood, steaks, sandwiches, salads and a kid’s menu for your little mariners. At the scenic Santa Barbara Harbor, 107 Harbor Way. 805-965-1557. sbbreakwater. com.

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

Chuck’s of Hawaii. Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989. They also feature a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna

Photo by Brauilo Godinez

(grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417.

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

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

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, 9670066.

Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$

Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805-568-0702. www. darganssb.com

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

Endless Summer Bar-Cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired 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.

Jambalaya and...

DINING OUT

Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

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

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

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

Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311.

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

Max’s. Sensational breakfast haunt in San Roque for over 30 years. Also features Italian scratch made offering at dinner. 3514 State St. 805-898-9121. BLD $$

Olio e Limone Ristorante and Olio Pizzeria. (“Oil and Lemon” in Italian) Husband-wife team Alberto and Elaine Morello rely on the integrity of their ingredients and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated Italian cuisine served in an inviting atmosphere with European hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which represents their 250-plus selection award-winning wine list. Private Dining in the Cucina Room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at Olio Pizzeria, with private dining for up to 22 guests in the Terrazza Room and up to 32 guests in the Taverna Room. Olio pizzeria is open daily from 11:30am – close, including Sunday Lunch. For a look at the current menus go to www.oliopizzeria.com [LD] $$, (FB) 17 West Victoria Street, 805-899-2699.

Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh PanSeared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar, award winning

DINING OUT

wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

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

Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD] $ FB. 702 Anacapa Street, 962-4416.

Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), 3315 State St Santa Barbara, 805-5692400, and in Arlington Plaza. www.renaudsbakery.com.

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

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

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

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

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

Via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 569-6522.

Wine Cask. Located in the historic El Paseo in heart of downtown makes for a beautiful fine dining experience. Wine tasting with wide array of local wines, full bar and private dining available. www.winecask.com 805-966-9463. 814 Anacapa St. $$ (LD).

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

Petros. At Fess Parker’s Wine Country Inn, 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.

VENUES & PRIVATE DINING

CHUCK’S WATERFRONT GRILL AND THE ENDLESS SUMMER BAR~CAFE

You could be the hero for having your party in a world-class setting, right by the boats while sipping a cool Mai-Tai and nibbling on calamari. Chuck’s Waterfront Grill and The Endless Summer bar-café are located on the Santa Barbara Harbor overlooking the boats. Just off the 101 freeway and close to all the major hotels, with 2 covered patios upstairs at The Endless Summer each with a capacity up to 50 guests. The entire Endless Summer can be rented for a capacity up to 185. Chuck’s Waterfront Grill is available for smaller groups up to 24 people. Reservations must be made in advance. Call (805) 5641200. 113 Harbor Way, chuckswaterfrontgrill.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

DARGAN’S IRISH PUB

Dargan’s provides an authentic Irish ambiance combined with friendly service and outstanding food. We offer both buffet style or sit-down service for a variety of special occasions, including, receptions, rehearsal dinners, business gatherings, birthdays, graduations, and fundraisers to name a few. The poolroom area can be sectioned off from the main bar and rented for private affairs and provides a relaxed atmosphere accommodating up to 170 people (100 seated). It includes a private cozy bar, four large pool tables and a jukebox. The room also offers an excellent speaker system and five HD TVs connectable to computers are perfect for wedding videos or company sales presentations. To set up a consultation to discuss space availability, room rates, and food options, call 805-568-0702 or email at info@darganssb.com

EVENTS BY STELLA MARE’S

Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara

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

LOUIE’S AT THE UPHAM HOTEL

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

OPAL RESTAURANT AND BAR Opal Restaurant

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

1325 State Street, Santa Barbara, (805) 966-9676, opalrestaurantandbar.com

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

CATERING

PURE JOY CATERING, INC.

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) 9635766, purejoycatering.com

He then proceeded to assist us with every aspect of preparing our home for sale and made sure that it was perfect before letting anyone see it.

Within the first week of coming on the market we had three strong offers and ended up selling our home above the list price.

We highly recommend Chris to anyone who is considering the sale of their home. He more than exceeded our expectations and was very pleasant to work with.”

Tigg & Jeanne Templeton

“When it was time to sell our home we interviewed three agents. Chris was the only one who obviously had out best interests in mind. We were surprised when he suggested a list price quite a bit higher than the other agents, but we trusted him because of his excellent reputation.