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

(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.