Food & Home Magazine - Fall 2015

The Honey-glazed Roasted Duck from Opal Restaurant & Bar

Photo by Ashley Gove

Be Inspired

Columbia Cabinets Offer a Full Spectrum of Design

From contemporary to traditional, Columbia has a vast collection of kitchen cabinetry to suit every style. All cabinets, finishes, and accessories are of the utmost quality and do not leave Columbia’s high tech manufacturing facility without first meeting stringent Quality Control criteria.

Columbia Cabinets manufactures a large number of door styles using various materials from walnut to melamine, as well as a variety of molding styles, from clean lines to intricate detail. Columbia offers an exquisite collection of finishes constructed to be long lasting and durable. Finally, add those finishing touches to your kitchen with Columbia’s accessories made to maximize functionality and increase usable space.

Hayward and Columbia care about their customers, the local and global community and the proper use of natural resources.

Let the experts at Hayward Design Center create the kitchen of your dreams.

417 Rose Avenue

Santa Barbara 805-695-7772

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EXPERTISE IN:

Home Theater

Flat Screen + Projection

Audio and Acoustics

Shades + Lighting

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Streaming Media

GO FROM SO-SO TO SYMPHONIC.

Chances are you’ve got a portable media player, but if you’re still listening to music with the cheap earbuds that came with it you’re really missing out. You’ve got a library of great music at your fingertips, but there are parts of your favorite songs that are simply not there. Upgrading to a pair of quality speakers, headphones or a digital media system will recreate the experience that the artist intended, and create the experience you deserve. All your music is right there, but can you hear it?

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

EXAMPLES FROM OUR DAILY CHANGING MENU

Fresh Local Crab Salad with Papaya, Limes & Ginger

Santa Barbara Black Cod with Meyer Lemon-Basil Sauce & Leafy Greens Shelton Farms Duck with Cabernet Sauce, Baby Turnips & Leeks

Watkins Ranch Filet Mignon with Balsamic Sauce & Roasted Golden Beets

1305 STATE STREET SANTA BARBARA, CA

DINNER TUESDAY–SUNDAY FROM 5:30

TRADITION AWAKENED

PubLIsher & PresIdent

Philip Kirkwood

phil@food-home.com

ContrIbutors

Raymond Bloom

Kim Carmel

Bonnie Carroll

Lisa Cullen

Bryan Henson

Lynette La Mere

Julia McHugh

Alden Miller

Jaime Relth

Leslie Westbrook

PhotogrAPhy

Jim Bartsch

Bill Boyd

Michael Brown

Eliot Crowley

Mehosh Dziadzio

Barb Fabian

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 © 2014. 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.

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Shouldn’t You Be Living with MichaelKate?

New beginnings

Nectar’s concept is sure to please

When I think of the word ‘nectar,’ I think of a ripe summer peach. I want that pleasurable experience to just drip all over people,” says Brad Sherman, laughing.

He’s sitting in the restaurant formerly known as the Blue Agave, the Cota Street restaurant and bar that he purchased the two years ago. In three weeks, it will officially open and rebranded as Nectar.

“The question was—how to keep people coming to this iconic spot?,” he says. “It was a hard decision to start over, as so many people remember how unique the Agave was.”

But change is in the air for Brad, who married private chef, cookbook author, and cooking teacher Aparna Khanolkar (now Sherman) just seven months earlier. In 2010, after 20 years with Sojourner Café, he bought Aldo’s Italian Restaurant on State Street.

Photo by Neelu Eldurkar

Here at Nectar, there are new industrial chic fixtures, tall-back banquettes, reclaimed wood tables, and a gorgeous illuminated bar top made of honey onyx and glass. Upstairs, vintage globe lights sit atop booths reupholstered in blue crushed velvet, the fireplace is cheery, and the balcony is still open.

“We want to appeal to every aspect of the senses,” says Brad. “To be a delight to the eyes, to have aural musical pleasures, enticing smells, and amazing flavors in the mouth. To be enveloping.”

Aparna addresses the food. “Everything is sharable,” she says. “We want our diners to bring their family and friends to come on a journey with us, to share delectable bites from around the world.”

New menu dishes include spice rubbed chicken with a tamarin barbecue sauce; a Scampi-inspired shrimp with lemongrass; pizzas and flatbread boards with a mouthwatering array of toppings; and

many vegetarian offerings.

Innovative and strong cocktails are a tradition at this location, one that Brad intends to continue. “We still have the same great drinks, with some exciting new additions,” he reports. They’ve added a cocktail flight of three delicious 3-ounce drinks to their already renowned flights of tequilas, mescals, margaritas and martinis.

Private parties are already being booked upstairs, which seats 50 for dinner and up to 80 for cocktail parties. “It feels almost like a living room up here, not a restaurant, and we host many wedding rehearsal dinners and corporate events,” says Aparna.

“But Nectar is not a special occasion restaurant,” adds Brad. “We’ve set the price point so you can come over and over again.” —Julia McHugh

Vincent Lesage New chef at Bacara

At the age of 30, Chef Vincent Lesage’s impressive career already includes 3-Star Michelin restaurants in Paris as well as experience at some of the world’s most luxurious hotels.

Born and raised in Paris at the center of the food universe, Lesage was surrounded by the rich flavors and techniques that define French gastronomy. But it was actually art that inspired him to become a chef. An avid art lover, he spent his spare time at the Louvre, studying the beautiful paintings and color palates that would later influence his artistic presentations.

After graduating from the Institut Paul Bocuse in Ecully, France, Lesage trained at some of the world’s most celebrated establishments, including The Ritz Paris, the Michelin three-star restaurant, L’Astrance, and Michelin three-star restaurant, Bras.

Most recently, Lesage served as Executive Chef of Balboa Bay Resort in Newport Beach where he opened two of the city’s only waterfront restaurants, Waterline and A&O Kitchen + Bar. Prior to that, he served as Executive Sous Chef at St. Regis Monarch Beach, managing a culinary team of more than 60.

Today, as Executive Chef of Bacara’s renowned culinary program, Lesage oversees the resort’s six dining experiences, including a new signature restaurant opening spring 2016. When asked about his vision for Bacara, Lesage says “I approach every outlet as its own distinct concept. From a healthy breakfast at Spa Café to a casual family meal at The Bistro, each experience is unique, and each experience is exceptional.”

When Lesage is not in the kitchen, he enjoys spending time with his family and exploring Santa Barbara’s museums.

Nectar, 20 E. Cota Street, 899-4694, www. nectarsb.com

Eliot Crowley

Nectar owners Brad and Aparna Sherman

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

Art meets gin and other classic spirits

The Good Lion is serving good cheer in the form of the Pimms No. 1212. Conceived by co-owner Brandon Ristaino, and served with verve by barkeep Thomas Wolsely, the Pimms No. 1212 features the spice and citrus of Pimms mixed with a cool flourish of cucumber syrup, a dash of Brokers gin, a tart squeeze of lemon, and an anise hint of absinthe. Topped with soda water and garnished extravagantly with cucumber and lemon, the ginger glow of the Pimms No. 1212 delivers a layered taste experience that will keep you guessing. Feeling adventurous? Ask Thomas for a float of bitters on top. His enthusiasm for his craft is contagious, making it fun to explore the menu. Featuring a daily punch bowl and quirky, vintage décor, the Good Lion updates classic cocktails with seasonal ingredients. What shines through is the care taken in drink preparation and the welcoming atmosphere. A perfect start or finish to an evening on State Street. –By Angela Borda

The Good Lion is a neighborhood farm to bar cocktail bar featuring local, seasonal and organic produce to construct a menu of over 70 classic and neb-classic cocktails every day. They also offer a complimentary daily punch to all customers until the punch is gone. The punch recipe changes daily. Located at 1212 State St, 805-845-8754.

Eliot Crowley

Local Celebrity

The dawn of a darkening October means one thing to Brian Colgate at the Santa Barbara Fish Market - the beginning of Lobster season in California. The California Spiny Lobster, the most sought-after lobster globally (more so than its infamous Maine cousin), is caught from Baja to Point conception - making the south coast the northernmost stretch at which the tasty bug is found.

“We’re in a very unique area to have them,” says Colgate of the world’s favorite lobster. Unlike Maine Lobsters, known for their two large and meaty claws, the local lobsters have smaller forearms, larger tails and a greater amount of edible meat in their legs.

For those of us eager to sample the world-renown crustacean, Colgate offers some expert tips for preparing California Spiny Lobster:

Cooking

“You don’t want to cook the heck out of it,” he advises seriously. “Better rare than overcooked. Cook just under a boil.” Cooking at a full boil renders out fat and the meat will lose its flavor.

Also, while boiling is the more traditional way to cook lobster, you will come out with a better texture with a two part process.

The Mill

Second Outposts and New Frontiers!

At the corner of Haley and Laguna Streets, a few familiar faces recently settled into a new, urban chic setting designed by builders Darrell and Kirsten Becker. The couple has transformed The Feed Mill, circa 1904, into a stunning new artisan marketplace for farm-to-table experiences.

Potek Winery is winemaker David Potter’s foray (of the funky and cool Municipal Winemakers in the Funk Zone) into a high-end, second wine tasting room and winemaking facility with a label named in homage to his grandfather/family name. Sip and swirl superb single vineyard varietals including Riesling, Pinot Noir and a fab Syrah, from beautiful reed-thin Reidel crystal glasses with tasting notes tucked inside hand-stamped leather binders. Tasty pours, $20 for walk-in or $35 for a seated, reservation tasting paired with small bites of food from Justin West’s Wildwood (see below) who has also set up shop in The Mill. Potek also hosts winemaker dinners: the first one kicked off by uber chef/ king of flavors Derek Simcik from

the groovy Goodland Hotel in Goleta, this past summer.

Another creative SB uber chef, Justin West, of the highly regarded “farm to fork” restaurant Julienne, spreads his wings with Wildwood Kitchen. Known for making his own charcuterie and winner of the SB Indy “Livin’ la Vida Locavore” Foodie Award, West brings a menu created from locally sourced, seasonal products. In addition to lunch, dinner and catering, West prepares “Santa Barbara ranch, barbecue” vittles for Third Window Brewing, the craft beer brewery also in the complex championed by Kristopher Parker (of the Fess Parker family, grandson of Fess and Marcella) partnering with friends and family who are “trying to make best beer in the world and the beer we want to drink!”

A tree-shaded courtyard anchors the venue, a great place to meet friends, celebrate an occasion or just enjoy the fine edible and imbibing crafts of our region.

— Leslie A. Westbrook

The Mill, 406 East Haley, Santa Barbara, www.themillsb.com

After 2 or 3 minutes in the water, remove the lobster and split down the middle. Butter the meat and finish cooking under the broiler or on the BBQ grill. Keep a close watch as the meat will burn quickly. This gives a much better texture, says Colgate, and you also have the chance to season the meat as you cook.

Demand for California Spiny Lobster pushes up price and makes it a little more of a luxury than other shellfish, but one that’s worth it. Plus, it’s nice to know that next time you hear a New Englander talk about Maine Lobster, you’ll have better bragging rights. After all, Santa Barbara is home to the world’s favorite lobster. As Colgate says, “They’re the best.” Other winter shellfish favorites for Colgate include Santa Barbara rock shrimp, local mussels and locally farmed oysters. If you’re looking to make a big batch of fisherman’s stew for the holidays, now is a great time to stock up!—Sam

Rolens

Photo by Eliot Crowley

“This bistro shines with gourmet food at everyday prices and remains an absolute must in SB for creative fare, illuminating wines; charming decor, a satisfyingly buzzy ambiance and exceptional service which keeps it a favorite with the locals.” ----Zagat Survey

FOR THE LOVE OF TACOS

by JACqueLyn de Longe

• Photos by AshLey gove

Endless Summer Bar & Cafe

Whether from the surf or the turf, you are sure to find the best tacos the central coast has to offer at one of these favored Santa Barbara eateries. These Mexican inspired dishes are created with seasoned seafood and meats, homemade salsas and handcrafted tortillas for the perfect finger food. Put your silverware down, pick up a delicious taco, and enjoy!

Endless Summer Bar-Cafe Los Cabos Tacos

Enjoy a bird’s eye view of the Marina as you dine on the legendary Los Cabos Tacos. Fresh fish from the neighboring seafood market is wrapped up in two corn tortillas, topped with a tangy jalapeño sauce and homemade refried beans and Spanish rice on the side.

Los Agaves Restaurant Tacos del Mar

A house specialty, the Tacos del Mar are created with large sautéed shrimp, topped with chunks of fresh mango, crunchy cabbage and drizzled with chipotle sauce.

Cava Restaurant & Bar Rock Shrimp Tacos

Proudly serving sustainably harvested shrimp, these tacos are bright and bold with colorful papaya salsa, purple cabbage, and a dollop of sour cream over handmade corn tortillas.

Carlitos Café Y Cantina Rock Shrimp Tacos

Located across from the historic Arlington Theater, these Rock Shrimp Soft Tacos are made with chunky papaya salsa, sour cream, and handmade corn tortillas.

Carlito’s

Santa Barbara Shellfish Co.

Lobster Tacos

Perched at the end of Stern’s Warf overlooking the ocean, find seasonal fresh lobster tacos sautéed with tomatoes, shallots, garlic, and basil. Warm corn tortillas, Spanish rice, creamy salsa and avocado finish off this decadent dish.

Cielito Restaurant - Chorizo Tacos

Tucked in the quaint La Arcada courtyard on State St. discover savory Chorizo tacos with house-made Mexican sausage and roasted poblano rajas, sprinkled with a blend of three cheeses.

Milk & Honey Tapas - Mexican Sliders

These unique bite-size tacos feature your choices of three Habanero BBQ pulled pork, shredded chicken or a creamed pasilla chile tacos finished off with shallots, cilantro, and tomatillo salsa.

Outpost @ the Goodland Hotel - Pork Tacos

A Happy Hour favorite at this local hip spot, the Pork Tacos are sure to please with succulent al pastor marinated pork shoulder served with pickled red onions, sweet grilled pineapple, and fresh cilantro.

Lilly’s Taqueria

Cachete Tacos

This casual walk-up counter serves an award winning beef cheek taco steamed to perfection. Dress it up to suit your taste with a large fresh salsa and toppings bar.

Paloma Restaurant & Tequila Bar

Mole Tacos

Authentic Mexican grilled chicken soft tacos are topped with a subtle yet complex mole poblano sauce and accompanied with classic rice and beans.

Santa Barbara Shellfish Company Cielito

Crocodile Chef Jilberto Lazaro with owner Scott Perry on the farm.

Crocodile Gardens

This kitchen is truly farm to table

by JuLIA mChugh • Photos by Carl Perry

Scott Perry, owner of Lemon Tree and the Orange Tree inns, comes from a family of farmers. His grandfather, father, and uncle were fruit growers in Washington state before his father, the late Richard Perry, moved to Santa Barbara and purchased a lemon and orange groves. Richard later bought the Mountain View Auto Court on the corner of State and Alamar streets, where he built the original Lemon Tree Motor Hotel in 1960.

Those two passions—hospitality and farming—are now combined. Perry has turned 1.5 acres of a Hope Ranch property into a flourishing garden which now provides much of the produce for dishes at Crocodile, the restaurant at Lemon Tree Inn. He couldn’t be happier.

“I’ve always had a little garden going,” he says with a grin, sitting at one of the Crocodile’s recently installed banquettes. Relaxed and affable, he’s at ease in the elegant eatery, with its dark painted walls, crisp white tablecloths, and gleaming mirrors.

It’s hard to imagine him on his knees in the dirt, vacuuming beetles off squash plants. But there he was just last week, according to son Conrad, the restaurant manager.

“Cucumber beetles,” hisses Scott. “How can an insect be so evil? They suck the life right out of the plants.”

Perry adheres to organic farming practices and refuses to use pesticides, so his options are limited. Thus the vacuum cleaner to remove the pests. “The Farm,” as he calls it, is not yet certi-

fied organic, but he may pursue that designation at some point.

Each week, Chef Jilberto Lazaro and Perry discuss what is ripe and ready for use in a special dish. Seasonal bounty also supplements the produce in dishes already on the menu, and provides garnish for both the restaurant and the bar.

The Farm is on a sloping hillside on a double lot that also contains the family home, where Conrad and his older brother Carl, who handles the hotel and restaurant marketing, were raised.

Landscape designer Eric Nagelmann conceptualized “The Farm”—he also designed the Lemon Tree Inn’s landscapes, which include exotic and unusual succulents, colorful birds of paradise, towering palms, and more than 50 lemon trees.

Oscar Carmona of Healing Grounds Nursery provided advice and seedlings (see sidebar), and The Farm now grows:

• Greens such as arugula, kale, collard greens, watercress, bok choy, and many varieties of lettuce

• Herbs such as dill, cilantro, sage, thyme, mint, chives, parsley, and three kinds of basil (including the hotel’s namesake -- lemon basil)

• 10 varieties of tomatoes

• Bell peppers, eggplants, squashes, cucumbers, celery and many kinds of chilies

• Rosemary, catnip and lavender, planted to encourage bees to take up residence

• Mandarin and Valencia oranges, lime, avocado, three kinds of lemons, loquat, feijoa (pineapple guava), and others

• Grapes, with plans for more to come, perhaps for winemaking

“This is what happens when you shop at the local Farmers Markets for 20 years,” Scott says. “You learn what grows here and how to use it.”

Now, Crocodile diners enjoy good food that couldn’t be more locally sourced, and produce that was usually picked that same day.

Crocodile’s menu is “Santa Barbara style Italian,” according to Scott, and has been adapted to appeal to both locals and travelers.

Pastas, sauces, reductions, and salad dressings are all made in-house. A pizza oven churns out a variety of pies, including a vegetarian pizza, which boasts zucchini and peppers grown at The Farm, as are the margherita tomatoes and basil. All the salads feature Farm-fresh greens.

“We’re testing what grows well and where on-site,” he adds. “We are getting a good feeling for the volume of what we use.” It is, after all, the garden’s first full year.

“Growing fresh, pesticide-free food makes sense,” Scott notes. “Fresh is more than just looking good. It’s about reducing our imports, not trucking produce across the state. It’s about growing it in the a.m., and having it on the table in the p.m.”

He recalls that his parents were proponents of buying organic food from the farmers. “In the 1960s, we’d drive to Carpinteria and load up on fresh produce,” he recalls.

Now, with sons Conrad and Carl, the Perry family

has gone back to farming, albeit on a small scale.

“Dad’s out there harvesting everything himself,” says Conrad. “At some point, we’ll have to get some help with the maintenance,” he teases his father, who doesn’t take the bait.

“We want to keep our customers alive,” intones Scott. “Live food. Live people. It makes perfect sense.” He walks out into the sunlit patio, where diners eat al fresco on food he harvested with his own hands. He’s still a farmer.

Crocodile Restaurant at the Lemon Tree Inn, 2819 State Street, 687-6444, www.crocsb.com

From the seed...

BeforeScott Perry put a plant in the ground of his new garden, he contacted Oscar Carmona to supply the seedlings. They knew each other from the Farmers Market, and their new collaboration on Perry’s garden has been literally… fruitful.

“We have a great connection,” says Carmona whose Healing Grounds Nursery (www. healinggroundsnursery.com) was one of the first certified organic nurseries on the Central Coast. He also teaches Sustainable Landscaping courses at Santa Barbara City College.

“I consult with him on soil fertility, microbiology, and plant selection,” Carmona adds, “It’s ongoing. He listens, and I listen. Then he translates what is going on in the garden to his kitchen staff.”

The garden’s bounty is particularly delicious, notes Oscar, due to “green” gardening practices. “Some of our delicate greens you just can’t pay for, as they can’t be shipped” he adds. “But it’s easy for Scott to harvest and get them to the kitchen that day.” --JM

Oscar Carmona

1012 State Street • 805 965-4351

Ode to the proper vino vessel

by bob wesLey

About twelve years ago, I taught an introduction to wine course at a local college. We tasted wine each week, always in the second hour of the class: pouring at the outset would have resulted in a devolving atmosphere where academic attention would have flown out the window faster than an empty Pabst keg at a frat party.

I always brought the wines to sample, but the attendees were responsible for providing their own glassware. I still chuckle at the hilariously diverse and often atrocious vessels that students utilized: I encountered everything from Sierra Nevada pint glasses to Mason jars, with a few folks who brought tolerable (if clunky) stemware that was actually intended for wine consumption (rather than for guzzling beer or making apricot preserves).

I discovered a long time ago that using good glasses is integral to the full appreciation of wine, and that it’s not just some snobbish, antiquated concept that was passed down over the centuries to intimidate the uninitiated. Yes, you can certainly drink and enjoy wine, even if you sample it straight from the bottle, but without a worthwhile glass, that’s like listening to Beethoven’s Ninth Symphony (or Pink Floyd’s Dark Side of the Moon) on a transistor radio.

My favorite overall type of stemware is the traditional Burgundy glass: its tulip shape allows for maximum swirling, helps magnify aromas, and expertly delivers your favorite vinous nectar to an optimal spot on the palate, at least in my experience.

Do a side by side comparison of the same (good quality) vino in two different glasses: use a nice, big Burgundy stem and pit it against a thick, short and shallow goblet emblazoned with the “Barstow Wine Festival” logo, one that you picked up at a flea market in the ‘90s and hid in the rear of the kitchen cupboard out of embarrassment.

The difference in aromatics, flavor, palate impression and overall appreciation will be startling: you’ll be tasting two different wines, even though they were poured from the same bottle.

The easiest way to enhance wine is to make a moderate investment in sound stemware. It’s a shame to inhibit the full impact of a well crafted red or white. After all, would you visit the Louvre while wearing sunglasses, or dine at the French Laundry during a bout of sinusitis?

Bob Wesley is the owner of the Winehound Wine Shop in the La Cumbre Plaza, Santa Barbara, 805-8455247 And yes, they offer a wonderful selection of fine stemware there.

ItalIan & MedIterranean CuIsIne steaks • seafood • Chops late lunCh - lIght dInner untIl 4:30 daIly Chalkboard speCIals open aIr bar near theatres and shops plenty of parkIng In baCk

“Where locals are celebrities.”

Chase Restaurant & Lounge

top cellars

Margerum Wine Company announced the release of its new Barden label wines: Chardonnay, Fonte (a blend of Chardonnay, Pinot Blanc and Pinot Gris), Syrah and Pinot Noir. All are available at select wine shops and restaurants, as well as at the Margerum Tasting Room in Santa Barbara and online. The wines retail for $36-$82.

Barden is Doug Margerum’s dream to create worldclass wines using grapes from the renowned Sta. Rita Hills AVA. Applying the knowledge and experience of over 30 years in the wine industry, the Barden wines are the ultimate expression of grapes grown in this region. Barden is Doug’s middle name and literally translates into “one who lives near the boars den”—a nod also to the wild boars that roam the Santa Rita Hills.

Working with top vineyards from the cool, eastern end of the valley in Happy Canyon Santa Barbara, to the cold vineyards of Sta. Rita Hills in the western end of the valley, Margerum has, until now, primarily produced it’s well known M5 (a Rhone varietal red blend), single vineyard Syrahs, a co-fermented Syrah called UBER, SYBARITE Sauvignon Blanc, RIVIERA Rose and KLICKITAT Pinot Gris.

Wines are retailed at Winehound, Renegade and Whole Foods Market in Santa Barbara. For more information on Margerum and Barden wines visit www.margerumwines.com

Recipes to warm the soul

Clam, Ham & Yam Chowder.

Photo by James Stefiuk

Nothing beats spending a lazy fall Sunday hanging around the house and making a killer soup or casserole for family and friends. Clam chowder, corn chowder, lasagna, stuffed peppers…just about anything that gets better with time. The following are some recipes for just that kind of day. Enjoy!

CORN CHOWDER

Ingredients

2 tablespoons butter Extra virgin olive oil

1 onion, diced

2 garlic cloves, minced

6 sprigs fresh thyme, leaves only

1/4 cup all purpose flour

6 cups canned vegetable stock

2 cups heavy cream

2 Idaho potatoes, peeled and diced

6 ears corn Salt and freshly ground black pepper

1/4 cup chopped fresh parsley leaves

Directions

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture). Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

BUTTERNUT SQUASH SOUP

Ingredients:

4 Whole Butternut Squash, cleaned out

1 Sweet Onion

1 Bunch Carrots

6 Cups Vegetable or Chicken Stock

½ Cup Orange Juice

½ Cup Cream

1 Tsp. Cinnamon

1 Tsp. Coriander

1 Pinch Cayenne

1 Bay Leaf

1 Stick of Butter

Nutmeg to Taste

Salt and Pepper

Directions:

Dice the carrots, onion and butternut squash

Melt butter in a large roasting pan until simmering. Add the diced carrots and butternut squash to the butter and sauté. Add all the spices to the pan and (continued)

sauté for two additional minutes until the vegetables start to brown.

Add the diced onions and bay leaf to the pan, and season with a pinch of salt and pepper.

Add 3 cups of stock, the cream and orange juice to the pan and let simmer for 10 minutes, stirring occasionally. Reserve the rest of the stock as needed.

Check the squash with a fork to ensure fully cooked.

Using a blender or blending stick, blend at low speed, gradually increasing the speed of the blender, until you reach desired consistency.

Season the soup with salt, pepper and nutmeg to taste, then serve.

CLAM, HAM AND YAM CHOWDER

Ingredients

1/3 cup olive oil

4 ounces diced country ham or tasso

4 small diced red chilis, or pinch of crushed red pepper

1 bay leaf

2 cups peeled and diced sweet potatoes

5 garlic cloves, minced

½ tsp. kosher salt

½ cup dry white wine

1 cup chopped tomatoes (fresh or canned)

1 ½ cup low sodium chicken or seafood stock

¼ cups half-and-half

3 lbs. manila or littleneck clams, scrubbed

½ tsp. freshly ground black pepper

3 Tbsps. chopped parsley

Heat the oil in a large skillet over medium heat. Add the ham, chilies or crushed red pepper, and bay leaf and cook, stirring frequently, for about 2 minutes.

Add the sweet potatoes, garlic and salt and cook, stirring occasionally, until the sweet potatoes begin to soften, about 6-8 minutes.

Add the wine and cook for another minute. Add the tomatoes, stock and half-and-half and bring to a simmer. Cover and cook until the sweet potatoes are tender when pierced with a paring knife. Add the clams, cover, and cook over high heat until the shells open, 6-8 minutes. Discard any clams that do not open and remove the chilis and bay leaf. Sprinkle the chowder with the pepper and parsley and serve with crusty bread.

Recipe and photo by James Stefiuk

STUFFED PEPPERS

Sweeter peppers work best with these ground turkey stuffed peppers, but feel free to use your color of choice.

Ingredients

11 ounces long grain brown rice

3 tablespoons extra-virgin olive oil

4 medium garlic cloves, chopped

1/2 medium white onion

1 pound ground turkey breast salt and pepper, to taste

One 32-ounce carton chicken broth

One 14 ½-ounce can diced tomatoes

7 ounces fresh baby spinach

1.5 cup Italian-blend shredded cheese*

5 medium to large peppers

1 cup bread crumbs (optional)

Directions

Preheat the oven to 350 degrees. Cook the rice according to the package directions, and set aside. Heat the olive oil in a medium saucepan over low heat. Add the garlic and onion, and sauté until translucent. Turn the heat up to medium, and crumble in the turkey meat, separating it as best as you can (it will become easier to separate as it cooks). Sauté the meat until it browns, about 7 minutes. Add salt and pepper, to taste. Once the meat has browned, add 1 cup of chicken broth and the diced tomatoes. Lower the heat and let simmer until the liquid has reduced by half, about 30 minutes. Add the spinach and stir well. As the spinach is wilting, add the cooked rice. Stir often to marry the flavors and textures. Simmer over low heat for about 20 minutes. Cut away the tops of the peppers. Discard the ribs and seeds. Add the remaining chicken broth to a baking dish; it should come halfway up the sides. Place each pepper standing up. Once the stuffing has finished cooking, fill each pepper completely. Top with a layer of breadcrumbs or cheese, if desired (this will create a crust when the peppers come out of the oven). Cover the pan with foil, and bake for 35-45 minutes, or when the peppers begin to wrinkle. Serve. Notes

*Note: Feel free to substitute a cheese of your choice. *Note: Recipe works great with meatloaf mix as well.

Recipe and photos by James Stefiuk

James Stefiuk

UNPARALLELED PRIVACY & VIEWS | $5,495,000 Grubb Campbell, 805.895.6226

CALIFORNIA MODERNISM | $2,395,000 suding//murphy, 805.455.8055

SKYTT MESA IN SOLVANG | $925,000 Jenaé Johnson 805.452.9812

EXCEPTIONAL MEDITERRANEAN COMPOUND | $19,500,000 Riskin Partners, 805.565.8600

SPRAWLING ESTATE COMPOUND IN SANTA YNEZ | $3,900,000 Carey Kendall, 805.689.6262

THEMEADOWSSB.COM | $1,650,000 - $2,000,000 Dianne & Brianna Johnson, 805.455.6570

Golden State Papaya

With non-GMO seeds from the University of Hawaii in Hilo, business partners Adam Rhodes, a real estate developer who turned-on to permaculture, and Damien Raquinio, a surfboard shaper who grew up on the papaya-rich Big Island of Hawaii, have blessed our town with the sweetest, purest papayas in the state. Grown in a Carpinteria greenhouse and sold year round, the duo, after much trial and error, finally came up with four

key elements - good genetics, good soil, right environment and right amount of light—to create the sweetest, freshest, healthiest organic papayas you will ever devour.

“We pick them the day before they are sold,” said Adam, “that’s why they taste so good.” –LW

Gold State Papayas, $5.00/pound at Tuesday and Saturday S.B. Farmers market; Ojai on Sundays, depending on volume. goldenstatepapaya.com

SLY’S

Partially boned organic free-range one-half chicken.

Chef’s Choice

21 great fish and fowl selections from local kitchens

Fall season is when many of Central Coast chefs shine at their very best. Cooler weather wakes up the dining palate that savors over the fresh harvest from the sea and local ranches. Veteran Chef John Downey has been savoring the autumn flavors for over 40 years. One of his most popular offerings is local squab, hand picked from Carpenter Ranch in Ojai. The bird is oven roasted whole in garlic, fresh thyme and mustard greens. Chef John says the dish is a personal favorite because of the way the kitchen smells during the process. Chef James Sly from Sly’s in Carpinteria puts a tasty twist on some free-range chicken. The dish consists of a partially boned organic free range one-half chicken, brined,

then marinated in Corto extra virgin olive oil, crushed red peppers, fresh rosemary and sliced fresh garlic. The bird is chargrilled with a brick on top to press it down, and then finished in the oven. The dish is served with the natural juice from the roasting and is one of the best chickens you will ever have. This time of year is truly all things farm to table for local chefs as they choose their vegetables and herbs. The cooler temperatures are great for both fish and fowl as the sea features lobster, mussels, scallops, spot prawns salmon and sole. Can you just smell the savory cioppino simmering…the maple-glazed duck roasting…a classic chicken cassoulet as it stews with beans and bacon? Autumn harvest has arrived!

OLIO E LIMONE Spot prawns.

BOUCHON

Maple-Glazed California duck breast and confit of thigh. With succotash of sweet corn, fava beans, leeks, apple wood-smoked bacon and Windrose Farms butternut squash, port-thyme demi-glace.

LUCKY’S STEAKHOUSE Smoked Scottish Salmon with capers, toasted brioche.

DARGAN’S Roasted organic chicken and root vegetables.

Shelly

Vinson

Ashley Gove

Ashley

Gove

WINE CASK

Seared Sea Scallops with squid ink, chorizo, potato fondant, broccolini.

LOUIE’S AT THE UPHAM

Filet of Sole with angel hair pasta, asparagus and caper ratatouille.

JANE

Broiled Wild Northern Pacific Petrale Sole Basil Crust and Balsamic Beurre Noir.

Shelly Vinson

Ashley Gove

Ashley Gove

Seared Scallops with butternut squash flan in a lobster Cognac sauce.

Pecan Chicken Picatta with house made Creole lemon butter caper sauce.

Carpenter Ranch Squab with Santa Rosa Plums, thyme, Swiss chard and potatoes.

PALACE GRILL

STELLA MARE

DOWNEY’S

SCARLETT BEGONIA Shrimp and Grits.

Michael Brown

Michael Brown

Ashley

Gove

Ashley Gove

BOATHOUSE

Hope Ranch Mussels in tomato, onion and garlic broth.

Shelly Vinson

PARADISE CAFÉ

Oak grilled shrimp with chicken sausage, white beans and sautéed baby spinach.

PETIT VALENTIENE

Duck confit with asparagus and pomegranate gastrique.

CHASE RESTAURANT

Chicken Picatta with capers and Fettuccine Alfredo.

Ashley Gove

Ashley Gove

Chuck Place

STATE & FIG

Pan roasted salmon with Manila clams, broccolini, Calabrian chili and fingerling potatoes.

Brauilo Godinez

OPAL RESTAURANT & BAR

Honey Glazed Roasted Duck on a Butternut

Squash Risotto with baby Roasted Root Vegetables and a Port Wine Demi-Glace

HOLDREN’S STEAKHOUSE

Cioppino featuring lobster, clams and Hope Ranch mussels.

BREAKWATER RESTAURANT

Fresh fish tacos featuring Mahi-mahi, salmon, snapper and fish of the day

ALDO’S

Local mussels with garlic and herbs in a tomato based broth.

Ashley Gove

Ashley Gove

Ashley Gove

Christina Jaramilo

HOME STYLE

coMpiled by leslie a . Westbrook

Recycled Treasures

In search of interesting doors and windows (many big sets), cabinets, distressed and finish quality lumber, fireplace surrounds, ironwork, driveway entrance gates, lighting, plumbing fixtures or stained glass? Or one-of-a-kind architectural antiques and elements like 4,000 square feet of imported Japanese roof tile? Alan Eichstaedt of Taipan Architectural Salvage works off a different model than other salvage dealers selling products right from their source—the structure to be leveled. He also brokers recycled building items up and down the coast. Some of these limited and high value items find their way to his warehouse in Carpinteria.-- LW

Taipan Architectural Salvage, 516 Palm Avenue, Carpinteria (805) 896-4458 www.taipanarchitecturalsalvage. com. Open by appointment.

Blending of Staycation Treats

Locals have already discovered the finely crafted cocktails and tasty grub whipped up by reed-thin, multi-tattooed chef Jason Simcik at The Outpost, in the ultra hip Goodland Hotel in Goleta. But unless you know folks who are working at The Orchid, a private, somewhat funky yet historic 60-acre ocean-front Goleta orchid estate and working farm, you might tell out-of-town visitors to check-in or even indulge in your very own staycation. The former orchid-estate-turned-permaculture-farm has 19 repurposed greenhouses, a private indoor Peralta Powell skate park, native oak forest, secluded beach and beach cabana. The hotel arranges an urban farm tour (think aquaponics and moringa, the multi-vitamin plant tree farm), yoga classes and more, including a peek into some ultra imaginative permaculture demonstration “huts” housed within one of the greenhouses adding to the fun.--LW

The Goodland Hotel, 5650 Calle Real, Goleta, phone (805) 964-6241, www.thegoodland.com

Sail Away!

Designed and made by Pier Pressure, from recycled materials (sailcloth and fabric donated by the SB Yacht Club and Patagonia), these enterprising teenager girls work under the umbrella of the non-profit Youth Interactive, a creative entrepreneurship academy bridging the opportunity divide for underserved creative youth in Santa Barbara County. Beach bags, totes, wine bags and more priced from $12 - $50.--LW

Funk zone storefront at Youth Interactive, 209 Anacapa St. Santa Barbara, phone (805) 4453-4123. www.youthinteractive.us/Photos/space ok? If not—we could hold this til spring or summer issue

Montecito Country Mart

“Why don’t you slip out of those wet clothes and into a dry martini?” —Charles Butterworth from “Every Day’s a Holiday”(1937)

Slip into a Dry Martini

Stemless martini glasses ($5.95)? Why not! Great conversation pieces along with cocktail napkins/coasters ($28) on a roll (just tear and use) in a range of colors. Add dirty martini olive juice ($18), grab a vintage silver martini shaker (prices vary), then shake, don’t stir. --LW

Hudson Grace, 1014 Coast Village Road, Montecito, Phone: (805) 565-9600. www.hudsongracesf.com

Dinner to Go!

Don’t feel like cooking? Elizabeth Colling, former food editor at Martha Stewart Living, sends customers packing with tasty meals from her teensy, pristine take away food counter tucked inside Montecito Country Mart. Prepared foods sourced from local growers change seasonally and include entrees with savory sides, salads, sandwiches and desserts.--LW

Merci To Go, 1024 Coast Village Road, Montecito, phone (310) 270-5272. http://www.mercitogo.com.

Hand-stitched leather boxes (black, brown) with brass bells hold leather designer Kendall Conrad’s signature, natural beeswax candles ($180) that burn for 100 hours. Fragrances from organic essential oils include Tauromachina (cardamom, cinnamon bark, bergamot and Arabica bean); Valluris (orange blossom, Ylang-Ylang, Pettigrain and geranium) and our favorite, Octavia (lime, bay leaf, frankincense, juniper and clove). --LW

Kendall Conrad, 1024 Coast Village Road, Montecito. Phone (805) 886-8344. www.kendallconraddesign.com

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.

Dazzle!

Inspired by jewelry designer Phillip Zahm’s trip to Paris, this beautiful bracelet is handcrafted in 18ky gold using fine gem quality multicolored sapphires and green Tsavorite garnets (15.9carats). Included are high quality round brilliant diamonds (0.98 carats) to add contrast. $23,800.00

En “deer”ing

Awide selection of whimsical knit hats caught our fancy including aviator, bunny, sock monkey, foxes, nautical, crowns and more—but we love this “Hartley” deer hat ($28), sizes for newborn to eight years of age. --LW

Peanuts Maternity & Kids, 9 E, Figueroa St., Santa Barbara, phone: (805) 6181640. www.peanutvine.com

La Caccia Pheasant Soup Tureen

handmade in Italy by VIETRI. $ 290.00 Size of the piece is 11.75”L, 8.25”W, 10.5”H

Available at Coast 2 Coast Collection in La Arcada, 805845-7888.

by Michael Kourosh

CONVERSIONS

Photo credit: Kristi Christiansen

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.

We want 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.

Showroom and Slab Yard 624 E. Haley St. 805.617.3310

www.solidrocksb.com

COUNTER INTUITIVE

Endless options for stone, tile, granite and more

If you are baffled about what counter top material to select for your kitchen, here are a few helpful tips. There is no shortage of choices. Choosing a material that suits your lifestyle as well as your aesthetic and budget, makes sense and takes some consideration before taking the plunge. If you have a houseful of kids or precious glasses that could break easily on a countertop, consider your choices wisely. Check with the experts—they know best — since chances are you may be living with your new countertop for a long, long time.

Choosing A Material: Natural surfaces

Granite, Quartzite or Soapstone?

Granite, which comes in a variety of shades, is a top choice for many homeowners.

Most people are still using solid surface for kitchen counters—leather or honed finish in granite is very popular. Be prepared to make your selection based on grading, patterns, colors and thickness. Slab prices can range from $25 to $1,000 a square foot, depending on the stone. You can polish stone to a high sheen or go for matte soapstone

in jade green, but be prepared to maintain any natural stone.

Manmade stone surfaces

CaeserStone is an engineered manmade surface made of quartz used for countertops. Cambria is more durable than granite and also manmade.

Endless Possibilities with Tile

Tile is durable, stain and heat resistant which makes great surface for a kitchen.

There are endless options, colors and even patterns available in porcelain tile, including porcelain tiles that look like Carrera marble. From traditional to contemporary styles, Italian and Spanish styles remain popular in Santa Barbara.

Gina Flint, VP of sales and marketing at TileCo notes that exciting new technology developed in Italy has created large format porcelain tiles. Homeowners usually think of 24” x 24” tiles, but now come in huge 3’ x 5 ‘ pieces which can be cut and bull nosed like a stone slab.

“These tiles are durable, non porous and require no maintenance,” noted Gina, adding,

that, “If you still want smaller tiles that require grout, there is new stain resistant grout. If tile is installed correctly it will last forever!”

Concrete

This is a popular but difficult to install option and surfaces can be smooth (by trowel), ground (sanded) or pressed, which reveals a veining pattern. Concrete can crack and stain.

Butcher block

This might be best for a section of your countertop rather than the entire surface, as butcher block does require maintenance. Butcher-block not only provides a great look—but is practical and handy for serious, knife wielding chefs!

Steel

Love the look, but maybe not the upkeep or cost. This industrial-strength surface provides a sleek finish in modern kitchens. It’s easy to clean with soap and water, and it takes hot pans, no problem. But stainless steel can scratch and dent, so don’t cut your veggies on stainless.

—Andrea Blandino

Big sound for a small place

You asked for it. And now you’ve got it. The 805 Diamond from Bowers and Wilkins is an industry world-first – the only speaker of its size and type to incorporate true studio-grade technology in the form of a diamond dome tweeter. Experience remarkable, lifelike sound from a discreet speaker that fits almost anywhere. Diamond dome tweeters have long been considered an exclusive luxury in the world of audio – a refinement to be reserved only for the most expensive, studio-sized loudspeakers. No longer. The 805 Diamond is nothing less than a revolution in speaker design: the first speaker of its size and at this price point to come with a diamond tweeter. Small but perfectly formed, the 805 Diamond will fit almost everywhere. Tucked away on a bookshelf or positioned on its specially designed stand, it’s perfect for smaller listening spaces. And it will serve equally well as the rear channels of a home theatre system, bringing superb, breathtakingly realistic sound to places you never thought possible.

805 Diamond speakers can be purchased at Mission Audio and Video. 1910 De La Vina Street, Santa Barbara. 805-682-7575.

by LesLIe A. westbrook

When you hear California Closets, you may think this company will re-do your closet so that it’s well organized. The design consultants at this company do that, but surprisingly they do much more.

Whether you want to convert a garage into a “man cave” or workshop, create a Hollywood star-worthy walk in closet, re-organize your home office (that can double as a guest room with a murphy bed), or are looking for ways to organize your children’s bedroom/playroom, there are many solutions available to fit all design aesthetics.

“It is no accident that much of our business comes from repeat customers and those referred to us. Our entire team is dedicated to providing a superior experience —from our Customer Liaison who answers the phone and schedules your appointment right thru to the finished installation,” notes General Manager Lisa Lennard, who began as a customer and has been with the firm for 17 years, adding, “Our mission is to assist our customers in beautifying and organizing their home in a way that satisfies each and every customer, every time that we work with them. We call this the California Closets Experience.”

The Process

The process begins with a complimentary inhome design consultation to discuss storage solutions that fit your wants, needs, budget and space. Colors and materials come into play, as well as the look or mood you want to create.

No unwanted surprises

Once you’ve settled on a design and materials, there is no guesswork on what the results will look like: California Closets has a special 3D CAD program that creates a highly detailed three-dimensional visualization of the design.

There are also materials to choose from and California Closets stays on top of current international design trends.

“We are leaders in the industry—always on the lookout for the latest in materials and products,” says Lennard, “We are not looking at what our competition is doing — we are looking for what is new and trending in Europe. We were the first to import the newest textured melamines from Italy. We work with the premier source in Europe. Our corporate product team attends the Milan Furniture Fair each year so that we know what is happening in Europe before it gets to the U.S. This puts us two years ahead of the competition! All of our product offerings are special – each in their own way — from our installed accessories such as belt & tie racks and garment rods to our deeply textured melamines, Eco Resins and Italian Glass door and drawer front inserts.”

Pictured from left to right: Angela Beardon, Design Consultant; Julia Bell, Client Liaison; Raquel Trujillo, Design Consultant

Photo by Bill Boyd

Closet Organization

Who doesn’t dream of being able to reach into their closet and find what they want to wear quickly and efficiently? You can add tremendous storage in a standard 8’ “reach in” closet (as opposed to a walk in closet, which they also can design with panache and style) with the addition of shelves, drawers, pull out baskets and staggered heights for hanging short and long items and even shoe shelves.

Man Caves

Are you a fella dreaming of a room to play poker, watch sports or movies, listen to music or share your fine wine collection with friends?

California Closets has a helpful video on man caves on the company website with ideas and examples. The video discusses choosing a paint

color to begin with to set the mood and deciding the purpose of the room and what style, with visuals to match, making the entire process very easy!

Home office/Guest Rooms/Murphy beds

Wondering where to put those visiting friends and relatives? You can create a combo home office/guest room with a storage wall system that incorporates a Murphy bed that no one will suspect is there. New Murphy bed designs are not the slapstick versions of yesteryear movies.

Children’s Rooms

California Closets are experts at setting kids on the right path towards organization. They create systems for toys to be sorted according to activity; creating a place for everything from

school books to games and best of all, making sure the room has style by incorporating color and texture that provide a space for imaginations to soar.

“Our highly skilled Design Consultants are here and looking forward to helping with your next project,” Lennard enthusiastically concluded, “They will work closely with you to ensure that you get the right solution within your budget. Our systems start at $200 per linear foot and go up from there. We will do a fantastic job for you!”

For information or to schedule a free design consultation contact California Closets, 15 W. Anapamu St., Santa Barbara, phone (805) 4859100. http://www.californiaclosets.com/santabarbara Open Mon-Fri 10-5

A room to grow in…

by aldeN Miller

With the end of summer approaching, we took advantage to get ready for school. As we were going through dresser drawers, pulling out flooding pants and tiny t-shirts, I started thinking about how important the fundamentals of interior design are to the functionality of children’s rooms. Here are three important things to consider when thinking about your kid’s room and how to stay ahead:

1. Plan for flexibility in activities when laying out the space. A flexible design is one that can respond to short-term changes. In children’s rooms this can mean having the ability to pull out a second bed when a friend sleeps over or large colorful pillows for building forts, lying on the floor or reading in bed.

2. Adaptability is being able to adjust to changes over time. More than any other room in the house, kids’ rooms need to rapidly evolve, as they get older. Adaptable bedroom plans may start with open space to play and transition to a central bed and nightstands for teen years. I like cabinets

and storage systems that can evolve with your needs. It’s best if the same cubbies used for large trucks can later store bins with Legos and action figures. The shelf that previously held stuffed animals can be used to display awards and school dioramas.

3. Establish a look and color scheme, then stick to it. Get your kids involved and have them pick out art or fabric with their favorite colors and patterns. Keep them (and yourself) on track by not straying from this guide. Common with many spaces, kids rooms can feel mismatched and thrown together. Follow your concept and the room will have the cohesive quality you’re looking for.

Most of all keep things happy and have fun!

Alden Miller is the owner of Alden Miller Interiors, a Bay Area interior design firm and lives on the coast with her husband and two boys. She blogs about interior design at www.aldenmillerinteriors.com

Photos by Joseph Schell

PREPARING FOR EL NIÑO

It does rain here, you know

by bryAn henson

The news is full of stories about our impending El Niño winter. Though we are all looking forward to some rain, severe storms can have major impacts on our homes. So what can you do to prepare for torrential rains, flooding, and possible mud slides? Prevention is key to keeping your home safe. Allen Construction has helped clients survive three El Niño winters: in the mid-1980’s, the winter of ‘97/’98 and again in 2005. Below are typical “problem areas” during a major storm event in Southern California. Be sure to check these items sooner rather than later. If there’s a problem after the rain begins, local contractors may be overwhelmed and not be able to get to you for several days.

Allen Vice President, Ian Cronshaw, remembers receiving a staggering six emergency phone calls from local residents desperate for our help within one 30 minute period during the 1997/98 El Niño.

In 1997, rain came down so intensely in Mission Canyon that all street drains were blocked. At a two-story house below Foothill Road, the parking area in front of the garage filled up with five feet of muddy water. Company founder, Dennis Allen, had to dive under water to find the drain and unclog debris in order to prevent water from entering the home.

Allen also recalls a neighbor who had so much mud coming down the steep hill behind his house he was afraid he would lose his home. He ultimately opened his front and back

doors to allow the mud to channel through the house. While it was a mess, it was better than losing the house completely.

PROBLEM AREA #1: SITE DRAINAGE

To reduce the potential for rainwater pooling next to exterior walls or even entering your home, make sure the ground slopes AWAY from all structures. Ideally, soil levels should be 6” below the top of concrete footings. This is a code requirement for new homes and remodels, but may not be the case if your home was built before the 1980’s.

If you have French drains, downspout drains, or area drains, have them tested to make sure they’re functional before the rains. Perforations in French drains can get clogged with thirsty

plant roots and downspout drains can get clogged from leaves.

If you live in a low-lying area or on a hillside and have a sump pump, make sure it’s serviced before the rains come. Otherwise, you may end up with a plumber snorkeling through your crawlspace to find the problem. Randy Corbin did this at an Allen Construction client’s house in ’04! Your trusted plumber can provide inspection service or repairs.

If you do end up with water under the house, it’s important to get it removed as quickly as possible following the storm because it will breed mold and mildew.

PROBLEM AREA #2: ROOFS AND GUTTERS

Spot-check your roof from the ground for signs of damage, sagging, or aging. If you have a wood roof, there is a possibility that the drought has caused the wood to dry out and shrink, creating the potential for leaks when it starts to rain. Once the rains come, it will be more difficult to trace the leak source because the wood will expand again. We strongly recommend hiring a roofer to conduct a “preventative maintenance” inspection. Then, you can find and fix problem spots before the rains begin.

With respect to gutters—clean them out as soon as possible. Flat roofs are notorious for getting debris stuck in drain heads, gutters, and downspout elbows. When the roofer comes out to do a preventive maintenance inspection on your roof, have him clean out the gutters at the same time. Adding a screen over roof drains to keep debris from going into them in the first place is also a good idea.

PROBLEM AREA #3: HOME EXTERIOR

Check for any cracks or holes in your home’s exterior. Be sure to look where pipes, wires or cables enter your home and reseal them, if necessary. Is the exterior of your home stucco? If so, the weep screed (building material used along the base of the stucco wall) must be exposed to release excess water in the wall structure. Stucco is not waterproof. It’s like a dry

sponge. Where there is earth-tostructure contact above the weep screed, water absorbed through a stucco wall could become trapped, leading to potential rot and mold problems. If you have balconies or decks, check the slope with a ball or marble to ensure water will drain properly and not flow towards the house. If there are deck drains, be sure to check for good drainage.

PROBLEM AREA #4: HOME FOOTINGS

Some soils in Santa Barbara are extremely expansive. When intense rains come, especially after a dry period, the first two to four feet of soil quickly soaks up the maximum amount of water they can hold. This saturation expands the soil, putting enormous pressure on your home’s footings. If you don’t have footings that are designed to take care of this, they can be damaged. Once footings begin cracking and foundations start moving, your home is at risk for water seepage under the house. Installing French drains or having a good site drainage plan are preventative measures you can take to reduce problems with your home’s footings.

PROBLEM AREA #5: SLOPE STABILITY

With more bare ground in California than normal due to the drought, rain in the forecast also means there could be mud in our future. Mudslides can be a real issue—especially in areas with unstable soil. Purchasing or setting aside sandbags, swales, waddles, and 6mm rolls of plastic sheeting now will ensure you don’t have to scramble to track them down in the event your home needs extra protection this winter. During the storm, be ready to place sandbags where problems appear, particularly if the landscape slopes toward your house.

Spread 1” of mulch or compost over your garden area and around your house. This will help your property absorb an enormous amount of rainwater safely, in addition to cutting down on erosion/ immediate runoff. It will also buy (continued on page 80)

by LesLIe A. westbrook

Whether you are a young family hoping to enter the Santa Barbara housing market, a working professional, or a homeowner looking to downsize with low overhead for retirement, manufactured housing in Santa Barbara, Carpinteria, Goleta or the Santa Ynez Valley wine country is definitely a great option.

Longtime homeowners who sell their home can use equity to buy a manufactured home and possibly put some money in the bank. If you are just starting out, it’s a great way to break into homeownership.

Mobile homes are actually manufactured housing—they are mobilized when they are delivered in large sections and set in place, but they don’t move once situated.

Some 19–20 million Americans live in mobile or “manufactured homes”. Half of them are over 50 — but that means half are under 50, so this type of living is clearly not just for “old folks.”

Clay Dickens, of Community West Bank, has been focusing on mobile home financing for the past 20 years of his 30 years in banking and lends on units throughout the state of California—he has even financed units selling for as high as $2,000,000 in Malibu.

“In the past, everyone stereotyped MH buyers as seniors and also the downtrodden, but in California, people have come to realize that this is the last bastion of affordable housing,” said Dickens. “Demographics are now all ages. Young couples securing first property and seniors buying what could be their last property. In most situations, the mortgage and space rent works out to be cheaper than renting a comparable size apartment or house. With 1970 tract housing selling for $800,000, more and more people are realizing it is a super alternative to being buried in a huge monthly mortgage payment. We also allow 100 percent gift funds for the down payment on MH home loans, which is a huge plus since most lenders require a minimum down payment of 20 percent.”

Prices: to purchase, dues, and taxes

There are several options when buying a manufactured house. You can purchase an existing unit that’s brand new, a remodeled unit or one in a space that you might want to remodel or replace with a new unit.

Prices for existing units tend to range from $225,000 to just over $500,000. Most run in the $200,000 - $300,000 price range.

“Last year we broke a record in San Vicente. A 3 bedroom, two bath 1,800 square foot unit sold for $525,000 and a brand new 1540 sq. ft. sold for $499,000 with space rent under $600,”

A modern manufactured home from Hallmark-Southwest Corp., who are on the forefront of creating modern designs that meet the desires of a hipper generation of buyers, young and old, who may want to upgrade or purchase in mobile home communities.

The new contemporary home line (Solo 4 pictured) can be designed, customized and built to owner specs. as either a Manufactured HUF Title 24 home for mobile home park living or as a California Modular Title 24 home.

noted Jeff Oien, of Village Properties, who has been selling manufactured housing in our area for 33 years. Lower prices for fixer uppers or singlewides do pop up from time-to-time.

Owned or leased land

In most “parks” you lease the land and pay a monthly fee for use of the land as well as sewer and utility fees. Space rents vary from park to park and unit to unit. Leases are lower in Santa Barbara County ($490-$620 due to rent control) than Carpinteria (which can run as high as $875).

There are currently three share/co-op parks in the surrounding area where you own a share in the entire park and pay monthly HOA dues.

Pros and cons

If you purchase a “vintage” mobile home, you will be thrilled with your “property taxes”—which are actually vehicle registration taxes. The owner of a 1970s model would pay less than $100 annually. How’s that for property tax relief? Newer homes are taxed accordingly.

The homes are often more spacious that you would imagine.

This is a pro and a con: you do live close to your neighbors. If you live alone, you might like the notion of having neighbors close. If they are quiet, then you will be happy. Most good parks have strict rules, so people tend to behave—or they can get kicked out!

All age vs. senior parks

There are 17 very nice parks in our area, both senior (over 55) and family parks. The majority of homes have pools and other amenities. Some senior parks have small golf courses, tennis courts, and resort-like recre-

ation areas. Others with minimal amenities have lower space rents. Most parks have a clubhouse, pool and other amenities. Rancho Goleta has it’s own beautiful lake.

“The two best all-age parks are Rancho Goleta and Sandpiper Village,” says realtor Jeff Oien, adding, “Rancho Santa Barbara and San Vicente continue to be two of the most sought after 55+ communities in California. Both are gated communities, with mature landscaping, year-round heated pools, spas, and large clubhouses with billiards and libraries, golf courses and tennis courts. Monthly space rents range from $490 to $710 per month.”

“In the past, everyone stereotyped MH buyers as seniors and also the downtrodden, but in California, people have come to realize that this is the last bastion of affordable housing,”

CLAy dICkens, Community West Bank’s Senior Mobile Home Mortgage Lending Officer

Sandpiper Village in Carpinteria is a terrific all-age community of 281 homes, with a nearly 10,000 sq. ft. clubhouse. Amenities include greenbelts; tennis courts, swimming pool, Jacuzzi, fitness room, Ping-Pong tables, a billiards room, dog run and more. Some homes have ocean views. Young families with babies, elementary school children and teenagers live happily side by side with retirees.

Rancho Goleta, with 200 homeowners, is the only resident-owned community in the Goleta/Santa Barbara (Carpinteria also has a resident owned community). A large lake centers the park and the clubhouse features a library, swimming pool and spa. The Given Farms on one side and the Goleta estuary on the other surround the park. A short 8-10 minute walk and you are on the sand at Goleta Beach.

“Inventory is scarce, and this has caused prices to rise over 30 percent in four years,” notes Jeff Oien.

The clubhouse and pool at Rancho Santa Ynez Mobile Estates in Solvang has an Old West feel and prices are quite low (under $100,000, but leases are higher; around $900 monthly) when units come on the market for those desiring a wine country escape.

Customizing And Installing A New MH Unit

Savvy Don Zurlinden is the only combination new manufactured home sales agent and broker in town. He strongly recommends buyers work with a dealer familiar with the process before making a purchase of an older home they may want to replace. A former mechanical engineer, Zurlinden utilizes a CAD system to custom design and sees the project through from start to finish, including helping with selection of finishing touches sourced from local companies as well as hidden costs that can

include flood zone determinations (which can add $5,000 to the cost of a project). The entire process takes about four months from start to finish. If you are living in a unit and need to move for a new installation Don says to plan on being out for about two and a half months.

The cost?

“Most new units run between $130,000— $140,000 total, including a new driveway, carport, eaves and other considerations, but they can go to $180,000 depending on finishing touches,” says Zurlinden, “Property taxes run about $1,400—$1,500, but decrease annually.”

Looking forward, this type of affordable, community living could actually be the wave of the future for people looking to downsize economically and have a built-in community — something that’s increasingly important as people age.

A modern manufactured home from Hallmark-Southwest Corp., who are on the forefront of creating modern designs that meet the desires of a hipper generation of buyers, young and old, who may want to upgrade or purchase in mobile home communities. The new contemporary home line (Solo 4 pictured) can be designed, customized and built to owner specs. as either a Manufactured HUF Title 24 home for mobile home park living or as a California Modular Title 24 home.

Custom interior of a Hallmark-Southwest Corporation manufactured home with a view (opposite). Homes can range from 700 to 1600 square feet for single story park community homes to multi-story homes exceeding 4,000 square feet on private land. www.hallmarksouthwest.com.

The cabinets have many layers starting with the wood that is walnut. They are then painted and rubbed through, then distressed and finished with a brush glaze. It is a change from the earlier mindset that if you have a Mediterranean style home you put in a wood stain cabinet. Other elements include: Chiseled edge honed granite top, handmade and hand painted fired tile, large main window providing abundant natural light and upper glass transom cabinets with lights.

Design by Santa Barbara Design & Build, www.santabarbaradesignandbuild. com 805-453-0518. Photo by Erin Feinblatt

SPACES

This vaulted ceiling design features Winthrop door style finished in a custom stain on ash and custom paint on maple. The island features a Somerset inset with a custom finish on maple.

Design by Hayward Lumber Santa Barbara 421 Laguna St 805-963-1881 www.haywardlumber.com

The original Kitchen was a dark stain on pine, which gave the room an oppressive feel. The original island was also a lot larger and caused bottlenecks between the appliances and island. The new lighter cabinets open the room up and give it the appearance of being larger, and the smaller island is a very workable size yet the traffic flow around it works well. The clients kept their original Cobalt Blue Viking appliances and the color scheme is designed around them.

Cabinetry: WOOD-MODE. Perimiter-Esperanto Recessed Door Style. Vintage Nordic White on Maple.

Island-Esperanto Raised Door Style. Matte Antique Sienna on Cherry -

Countertops - Madre Pearla Natural Quartz. Vendor-Stonecraft

Cabinet Hardware - Top Knobs

Range and Warming Drawer - Viking

Refrigerator - Sub Zero

Wine Chiller - Sub Zero

Dishwashers - Miele

Hood - Limestone - Vendor- Materials Marketing

Tile - TG Tile—Braga Faience Blue and White—available through NS Ceramic.

Lighting- Vendor-Steve Handleman

Design by The Kitchen Company showroom is located at 1717 State Street. 805-682-4003 www.thekitchencosb.com.

Photo by Joseph Claus

SPACES

European flair and design infuses this super functional modern kitchen. Off-white Armony lacquer cabinets mixed with oak cabinets and stainless steel countertops create an inviting space with an eye pleasing view from every corner of the open room. The FALMEC suspended hood with recessed LED lighting hovers like a minimalist sculpture.

Design by Reed Interiors, 3821 Santa Claus Lane | Carpinteria. 805-684-7583 www.reed-interiors.com or write to: myriam@reedinteriors.com

Debra Lee Baldwin

Tools for tilling

Essential Garden Gear

by LIsA CuLLen

Fall is the time when serious gardeners get down to business. The weather has cooled, the kids are back in school and the garden is calling. Autumn is the best time for planting for a number of reasons but chiefly, fall planting allows the establishment root growth before winter rain and cooler weather sets in. Here’s my list of essential tools for forays into garden bliss.

1. Atlas 370 Garden Gloves: I don’t normally tout a particular brand of tool, but here is the exception. In talking with gardeners, the main objection to wearing gloves is that gloves prevent them from “feeling” plant and earth. Atlas 370 Garden Gloves fit like surgical gloves and allow you to do even the most delicate work. Wear them as liners when using leather gloves for heavy pruning. Besides all the practical reasons I adore that they come in such cheerful colors (and you can throw them in the wash).

2. Felco F2 hand pruners: When it comes to hand pruners, Felco is the choice of every professional. Swiss made, Sturdy and comfortable, these babies will last you a lifetime. Keep them sharpened and clean and they will become your constant companion. The slogan “Don’t leave home without it” should have been in reference to your Felco F2 hand pruners.

3. Pruning saw: For those bigger jobs, you’ll need a pruning saw. There are many types to choose from. I love my folding pruning saw because it can fit easily into my gardening bag or apron. Shopping for a pruning saw is as subjective as shopping for a new pair of shoes. There are different sizes and shapes depending on the size of the job. The home gardener is generally going to need something that will take care of a 2-inch diameter branch. Find something that is comfortable to your hand and does the job. Don’t skimp when it comes to hand tools like pruners and loppers, it’s a long-term investment.

4. Hoe: You know the old joke, “Ask Santa what he’s doing in his garden in the fall and he says ‘Ho Ho Ho’”. Groan. But a hoe is indispensible for weeding and prepping garden beds. There are many kinds of hoes. For weeding, I like a circle hoe because it’s easy to negotiate in hard to reach places without damaging roots of other plants. For forming and planting rows for veggie gardens, I like a heavier hoe. For weeding larger areas, a hula or stirrup hoe is a good choice. Every garden shed should have two or three different kinds depending on the task at hand.

5. Shovel: A good shovel will set you back a few bucks and you will need a couple depending on the kind of work you are doing. You will want a round point shovel for digging and a square point for working flat areas. Long-handled shovels give you some le-

verage. I haven’t quite worked out how to use those short ones but that could be me. Invest in good shovels you’ll thank me later.

6. Watering Can, 5-gallon bucket: I love my old watering can but if you don’t want to spring for one, use a 5-gallon bucket. In fact I think everyone should have a few buckets of varying sizes. I use buckets to mix orchid food, make compost tea and dip into my rain barrel then transfer to my watering can for application. On the subject of buckets and watering cans, I love foliar-feeding with my favorite combo of Fish Emulsion and Kelp then a once a month compost tea drench keeps everyone happy and healthy.

7. Wide Brim Sun Hat: Garden hats will protect your entire face, ears, and the back of your neck, while simultaneously easing your eyes from glare. Gardeners know the value of sun protection for delicate crops, so protect yourself as well by wearing a tightly woven straw garden hat. The tighter the weave, the more sun is blocked. Straw hats are lighter than most fabric hats and they breath better, too.

I could keep going on the subject of tools of the gardening trade like a good hat and a gardening apron, but I’ve run out of room, so that will have to do for now.

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.

you a lot more time if there’s a deluge. As an added benefit, these soil amendments will also improve the overall health of your soil.

PROBLEM AREA #6: COASTAL PROPERTIES

If you live on the beach, take precautions to protect your home from heavy surf. During storms, especially with extremely high tides, rocks can get thrown against beachfront homes, with the potential of breaking windows and causing flooding in and around the home. Make or purchase storm shutters that can be placed over windows—particularly those on the beach side—to reduce the potential for damage. Sandbags are also a good thing to have stockpiled to reduce erosion and prevent water from entering your home.

Following these tips now can save you lots of problems, along with their associated headaches. When it rains, you can sit and read a book or watch a movie, with the peace of mind that your home will survive the storm.

Bryan Henson is the president of Allen Construction www.buildallen.com For additional info on “being winter wise” from the County of Santa Barbara’s Flood Control and Water District, visit: cosb.countyofsb.org/pwd/pwwater.aspx?id=45293

PILLOWS OF FLAVOR

One of the signature offerings from Chef Dario is his Ravioli Al Burro E Salvia; a first course that will send your taste buds to heaven. Pasta pillows filled with fresh spinach and ricotta cheese are slowly sautéed in butter and sage until slightly browned. The range of flavors pairs well with the house Merlot and sets the tone for the main course. For that , you might try the rib eye steak; it’s one of the best, and at 24 ounces, one of the biggest in town! 37 E. Victoria St, 805-884-9419. Photo by Ashley

Gove.

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

Jambalaya and...

DINING OUT

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., 805-8994694

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 805898-2628, www.sbfishhouse.com/boathouse

Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999).

Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160.

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. 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

DINING OUT

Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-9653363. 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. 805-8989121. 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 Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 9635000.

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

Restaurant Marcella. At Fess Parker’s Wine Country Inn, Chef Ron Stewart’s dedication to using the finest and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 Grand Ave., Los Olivos, (805) 688-7788 Willows at the Chumash Casino. Featuring a distinctive menu of prime steaks and seafood served in an elegantly appointed setting. [D] $$$ (FB). 3400 E. Highway 246, Santa Ynez, 805-686-0855.

B=breakfast

Br=brunch

L=lunch

D=dinner

$=entrees under $15

$$=$15-$25

$$$=over $25

FB=Full Bar

B&W=Beer & Wine

VENUES & PRIVATE DINING

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

You could be the hero for having your party in a worldclass setting, right by the boats while sipping a cool MaiTai and nibbling on calamari. Chuck’s Waterfront Grill and The Endless Summer bar-café are located on the Santa Barbara Harbor overlooking the boats docked right outside. Just off the 101 freeway and close to all the major hotels, with 2 covered patios (Lanais) upstairs at The Endless Summer bar-cafe, 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) 564-1200. 113 Harbor Way, Santa Barbara. chuckswaterfrontgrillc

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, 805-8992699, 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 805-5680702 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, Santa Barbara, (805) 969-3415, stellamares.com

LOUIE’S AT THE UPHAM HOTEL Louie’s features two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest available produce and local wines. The setting is inside the historic Upham Hotel which offers state of the art audio visual equipment

for all levels of social and corporate presentations. For more information call 805-963-7003 or visit www.louiessb.com.

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

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

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) 963-5766, purejoycatering.com

16.71 OCEAN VI EW ACRES

Rare Opportunity. Compelling ocean & mountain views in Montecito.

$17,150,000 | Barbara Koutnik 805.565.8811 | www.BarbaraKoutnik.com

MONTECITO HACIENDA

“Las Casadas’’ an estate as majestic as its name. 5 BEDROOMS, 8.5 BATHROOMS

$12,950,000 | Barbara Koutnik & Susan Conger 805.565.8811 | 805.565.8838

MONTECITO PROVENCE VILLA

Located on approx. 1.39 lushly landscaped acres. 5 BEDROOMS, 6.5 BATHROOMS

$7,100,000 | Susan Conger & Barbara Koutnik 805.565.8838 | 805.565.8811

HOPE RANCH TREASURE

In one of the most sought-after Hope Ranch locations. 6 BEDROOMS, 5 BATHROOMS $3,470,000 | Victor Plana 805.895.0591 | www.VictorPlana.com

MONTECITO BY THE SEA

Inviting and rarely available ground floor unit. 3 BEDROOMS, 2.5 BATHROOMS

$2,295,000 | Victor Plana 805.895.0591 | www.VictorPlana.com

STUNNING PANORAMIC VIEWS

Spacious knoll-top home with sparkling pool & spa. 4 BEDROOMS, 2.5 BATHROOMS $1,765,000 | Victor Plana 805.895.0591 | www.VictorPlana.com

STUNNING OCEAN VIEWS

Impeccably remodeled home meticiously maintained. 3 BEDROOMS, 3 BATHROOMS

$1,625,000 | Ryan Strehlow 805.705.8877

DESIRABLE .88 ACRES LAND

Gently sloping land w/magnificent views. Set of plans incl. hard work is done, dry wells, septic water meter. $995,000 | Betsy Jones Zwick 805.452.5501 | www.BetsyZwick.com

LUXURY EL ESCORIAL CONDOS

Rarely available, top floor, ocean view. 1 BEDROOM, 1 BATHROOM $585,000 | Bob Oliver & Karin Holloway 805.965.0863 | www.SBBeachHomes.com

you can judge a realtor by the company they keep !

COLDWELL BANKER agents bring dignity, drive, and dedication to each of their own unique business models. Specializing in all neighborhoods and areas in the beautiful county of Santa Barbara. These agents will go above and beyond to exceed your real estate expectations.

HAYLEY N. HERNANDEZ REALTOR ® | CalBRE 01957364

805.717.8868 | HayleyNHernandez@gmail.com

"Service You Deserve From an Agent You Can Trust."

BARBARA REAUME Real Estate Advisor | CalBRE 00888832 805-610-5403 | Barbara@BarbaraReaume.com

"Make The Right Move"

JEFF & MARCO FARRELL REALTORS® | CalBRE 00810993 805-565.8839 | JFarrell@ColdwellBanker.com

“Father & Son Realtors. Using 47 years of experience to help you!”

RAY SULLIVAN REALTOR ® | CalBRE 01429800

805.689.2233 | RS@RaySullivanRE.com

“Serving Buyers & Sellers Since 1999. The Key to Your Future!”

KIM BYRNES REALTOR ® | CalBRE 01266258

805.637.3075| KimAByrnes@gmail.com

“Results That Move You!”

PATRICE SERRANI REALTOR ® | CalBRE 01764713

805.637.5112 | Patrice@PatriceSerrani.com

“Santa Barbara Savvy; Working Smart for You!”

Indian Summer Nights

To locals, the calendar begins with fall harvest as we leave summer and welcome the season with a positive spirit. It’s a tradition! No better place to celebrate than The Boathouse at Hendry’s Beach.

Lindsey Eltinge