Food & Home Magazine - Spring 2018

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Phalaenopsis

PublIsher & PresIdent

Philip Kirkwood

phil@food-home.com

CoPy edItor

Jeff Miller

ContrIbutors

Carly Bates

Raymond Bloom

Angela Borda

Kim Carmel

Lisa Cullen

Danielle Fahrenkrug

Avery Hardin

Bryan Henson

Lynette La Mere

Julia McHugh

Jeff Miller

Hana-Lee Sedgwick

Leslie A. Westbrook

PhotograPhy

Jim Bartsch

Bill Boyd

Michael Brown

Joshua Curry

Eliot Crowley

Mehosh Dziadzio

Braulio Godinez

Ashley Hardin

Alexander Siegel

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 © 2018. 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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Savoy passages

Q&a wIth Chef Paul shIelds

By Hana-Lee Sedgwick

Paul Shields is one-half of the team behind Savoy Café, the much-loved Santa Barbara eatery he co-owns with his wife, Kathy. The Shieldses are also part of Savoy Wines, the downtown wine shop they opened in June 2017 with partner Bob Wesley. I caught up with Paul to chat about what inspired them to venture into the wine world and what he thinks makes Savoy Wines special.

You’ve had a successful business with Savoy Café, so what propelled you to undertake a new project?

Put simply, the chance to learn more about wine and to work with Bob Wesley of Lazy Acres and Winehound fame. That, and having yet another entrepreneurial seizure.

The Savoy Café & Deli crew. Wine store manager Bob Wesley (left) with owner/Chefs Kathy and Paul Shields.

Joshua Curry

So how did you get into wine?

Back in 1993, I was the chef de cuisine at a fine dining restaurant in Sunriver, Oregon. We did a monthly winemaker’s dinner and I started tasting Willamette Valley Pinots, pairing dishes and menus ... I guess that was the start. The next year I was back in Santa Barbara at the San Ysidro Ranch as executive sous chef, which brought more pairings and tastings. The following 10 years I was at Lazy Acres as prepared foods director, and worked with Bob doing even more wine dinners.

Tell us a bit about Savoy Wines and what makes it unique. It’s a really inviting space, with Chris Potter artwork and my wife Kathy’s touch of “rustic elegance.” It’s spacious, well laid out, and has a great selection, with two of the nicest guys in the business running it. We pride ourselves on low key (as opposed to highbrow) customer service, and both Patrick and Bob are ever approachable. Bob Wesley runs the show – he researches and tastes around 50+ wines per week – and Patrick has taken on the role of understudy, an enviable position for any Santa Barbara oenophile. Does Savoy specialize in a certain wine region or price point?

That’s a great question! We feature wines from around the world, with an excellent Central Coast / California selection. But

what I think is most impressive are the value wines Bob brings in from Spain, Italy, even Macedonia, that are absolutely fantastic. We have 60 wines under $18; we even have a shelf that displays “our favorites” for under $15. Bob has his finger on the pulse of the underground or smaller, younger wineries as well. For example, you’ve got to try Lost Blues wines from Gio Grandinetti of Paso Robles –stellar!

Do you have a favorite wine pairing?

Yes I do. Currently it would be Walter Hansel’s North Slope pinot noir with sea salt and pepper wood broiled lamb t-bones. But the favorites are prone to change, and that’s one of the cool things about wine exploration.

I would have to agree! Do you offer many wine and food related events joining the two businesses?

We have a wine tasting at the café every month.

What would you say makes our community a great place for wine enthusiasts / oenophiles? The combination of our unique geography, the intimate setting Santa Barbara offers, the passionate zeal of so many really good winemakers, and all so very accessible.

Oliver’s: Veggies Rule!

If you are turned off by the idea of a vegetarian restaurant, think again. Go directly to Oliver’s —and keep an open mind. My first meal at the highly anticipated opening of the former burger centric Peabody’s was a delicious surprise— from the swell décor (Sue Firestone and Associates) to the tasty dishes and pleasant staff.

We loved the “artichoke crab cakes” ($16) made with hearts of palm piled high with arugula and served with a spicy aioli, as well as the zucchini flatbread ($17) with arugula pesto, peaches, caramelized peaches and cashew cream on the summer menu. (Peaches have been replaced with barbecue sauce for winter). Truffle fingerling potatoes ($8) were quickly devoured by two of us.

Entrees range from grilled cauliflower steak ($22) with chimichurri lentils, pad Thai ($20), butternut squash ravioli ($24), a veggie burger ($18) and wild mushroom tostada ($23). There are lots of salads ($12-$14) – chopped, sunflower Caesar or chickpea nicoise, among others. The menu reflects the seasons, so look for new dishes depending on what’s fresh. The tab can run up quickly here, but isn’t your good health worth it? Desserts include a chocolate fudge tart and a maple apple crumble with coconut ice cream.

Whether you dine at the long communal table in the bar, under prettily lit trees in the patio warmed by outdoor heaters, the indoor dining room or just sashay up to the cool bar for a specialty cocktail incorporating fresh organic squeezes from The Juice Ranch, Oliver’s delivers on many levels, especially for the vegans in the house. —Leslie A. Westbrook

Oliver’s, 1198 Coast Village Road, Montecito, www.oliversofmontecito.

Joshua Curry

Photos cour tesy of Olio e Limone Ristorante and Kevin Steele / kevsteele com Photos cour tesy of Olio Crudo Bar and Gary Moss /garymossphotography com

Photos cour tesy of Olio Pizzeria® and Kevin Steele / kevsteele com

Brunch Bubbles…

If you’re planning to bring the libations with you to your Sunday brunch, you might consider this bubbly rose offering from winemaker Eli Parker of Fess Parker Vineyards in Los Olivos. Delicious on its own as an aperitif, it also pairs beautifully with salmon, crab cakes, and an assortment of triple cream cheese. Well worth the corkage fees. So have a zesty good time!

The 2015 Fesstivity Brut Rose Available at The Bubble Shack 2970 Grand Avenue Los Olivos, (805) 688-8276 or the Santa Barbara Wine Collective 131 Anacapa Street Santa Barbara, (805) 456-2700.

Paradise Found

New tasting room in the Funk Zone.

Nestled in the enclave of Funk Zone tasting rooms, Paradise Springs Winery, has set an impressive standard for “bicoastal wine tasting.”

Conceptualized by CEO Kirk Wiles, Paradise Springs Winery took up residence in Clifton, Virginia in 2006. Upon the 2013 vintage harvest, an insurmountable demand quickly arose and Wiles decided on expansion to California wine country. He relays that they strive “to make really good wine and foster a great experience, while replicating in another region with different styles of wine that we can’t do in Virginia.” Paradise Springs offers flights of both their East and West Coast varietals, and Executive Winemaker Robert Cox isn’t afraid to experiment with unusual flavors. Along with the input of wine consultant Doug Margerum, the winery leaves no holds barred when it comes to regional correctness and highly refined wine making.

The tasting room’s open-air entry, complete with a sleek fire pit and lounge area, is met by a lengthy white marble bar and ambient lighting. Massive zinfandel vines

adorn the winter gray interior walls, their gnarled beauty garnering stares from the steady influx of curious passerby. The bustling wine bar draws in tourists and locals alike from the packed Funk Zone streets, and it’s no secret that the wine is making a favorable impression on Saturday’s crowd.

The 2014 Happy Canyon Sauvignon Blanc is crisp and lightly citrus while the 2015 Sanford & Benedict Pinot Noir exudes a more robust black pine currant. Tasting room manager Dane Thompson’s unconventional haikus add unique flair to the wide array of varietals available for sampling. The winery also has a rosé in the works with a charitable driving force behind it, so wine lovers can look for that in the upcoming months.

Despite opening up shop during a difficult season of natural disasters, Paradise Springs Winery has flourished immensely and provides a beautiful space for tasting fantastic wine and reveling in the art of the industry. — Carly Bates

805-690-3650, paradisespringsofsantabarbara.com

I’m starting Sunday off in the spirit of aloha at the new Islands restaurant in La Cumbre Plaza. A Hula burger on the lanai, with a juicy patty, sautéed mushrooms, sharp Swiss cheese, and lux mayo. One of their frosty Blue Hawaiians or a Mai Tai would hit the spot, but I’m saving myself for a special treat.

Living by the motto that it’s never too early for champagne, I make my way to the Funk Zone, where Corks n’ Crowns features a champagne and cupcake tasting every Sunday. In this comfortable tasting room, Samantha Eve of Violette Bakeshop pairs her jeweled cupcakes with the perfect champagne.

Sitting by the fire, I sip Je T’aime Cremant de Limoux and nibble on Persian love cake, a little gem of cardamom cake topped with ethereal yellow buttercream, lightly aromatic with rosewater and saffron, sprinkled with crushed pistachio.

One bite, one sip, and I’m feeling like I might just fall in love with this love cake.

Next is the orange-blossom cupcake with a fairy’s thimble of lemon cream inside, paired with an Alice prosecco from Valdobbiadene with a dry snap of green apple. I start thinking every day should start with champagne and cake as I savor the third exquisite cupcake, a Brooklyn Blackout that is pure cocoa. Intensely rich cake topped with milk chocolate lusciousness. And to drink, it’s Domaine Allimant Laugner, a pale pink Cremant d’Alsace that melts my faculties with little hints of strawberries and citrus.

Sugar-spun and floating on bubbles, I leave in sparkly spirits, ready for a Sunday siesta!

— Story and photo by Angela Borda.

Corks N’ Crowns, 32 Anacapa Street, 805-8458600; Islands, 3825 State Street, 805-964-0044.

Handlebar owners Kim Anderson and Aaron Olson. Opposite clockwise: Fresh daily baked goods. Standard Handlebar cup of Joe. Old Safeway building circa 1956. Next page: Avocado toast makes for a delicious pairing to the brew.

Coffee Culture:

And the story of how bike meets bean

by Jeff mIller

Want a challenge? Try getting Kim Anderson and Aaron Olson to stop moving long enough for an interview. Good luck. They’re a blur of motion ever since opening their new Handlebar coffeehouse location on De La Vina in September.

It’s their second Santa Barbara shop. They opened the first in 2011, in the former Three Pickles Deli space on East Canon Perdido. That was the real challenge – establishing a new shop in a new city in an enterprise that was also new to them.

Previously, Olson and Anderson had been on the road for years as professional cyclists, mostly in Europe. Along the way, in 2009, Anderson won the women’s version of the Tour de France, called the Route de France Féminine.

“We both raced for best team in world for a while,” Olson recalled. And when they weren’t racing, they were often in cafes, drinking in the atmosphere and the brews that they would eventually work to replicate in Santa Barbara.

“That’s what you do in Europe,” Anderson said. “You stop at a café for a sandwich and then you keep riding. It’s part of the cycling culture. I loved that everybody knew each other.”

They actually met in Japan, though, as two of the five-rider U.S. national team. “From that point on we were kinda joined at the hip, traveling together,” Anderson said. That was 17 years ago.

They may be cycling citizens of the world, but they began as Westerners, she from Colorado Springs, he from Eugene, Oregon. So it’s fitting that they ended up here. During the Amgen Tour of California they discovered Santa Barbara and the seed of an idea was planted. On the upside, they found “a nice-sized city” with a welcoming feel. Olson said. They liked the world-class climbs on Figueroa and Gibraltar mountains. And they needed an airport nearby. The downside: Expensive. But the climate kept bringing them back.

The decisive year was 2008. Olson’s team was yet another victim of the economic crunch. Though Anderson still had her contract, the duo start-

ed talking in earnest about making their coffeehouse fantasy a reality.

They made the leap in 2011, opening the first Handlebar Coffee Roasters across the street from Santa Barbara’s birthplace, El Presidio. Then, five frenzied years later, the building on De La Vina became available and the idea of a second shop took root.

It was a much bigger project than the first Handlebar, sizewise and everywise. (The downtown shop is 1,200 square feet, the uptown: 4,000.)

The De La Vina structure, built in 1939 as a Safeway supermarket, needed a lot of work, not to mention permits. Over the years it had been a mattress store and a woodworking shop, among other uses. They peeled back the walls to reveal the original bricks, Olson himself chipping off the plaster. They pulled down the drop ceiling to create 30 airy feet of headroom, unveiling skylights as a bonus. The permits took 11 months to come through.

And that was only the starting line. This shop would expand on the original concept by adding more food, including house-made pastries, plus serving beer and wine. There were baristas to hire and train, a kitchen crew to find, a menu to create, on and on. Plus they’d now be steering two Handlebars.

What they didn’t have to learn was how to find fine coffee beans and how to roast them. They’ve been doing all that since 2011. Their original roaster, dubbed “Hercules,” has now been replaced by “Zeus,” a completely rebuilt Probat oven from Germany. “They make nicelooking, practical workhorses,” Olson said.

And there’s plenty of work. Olson roasts about 1,000 pounds of beans twice a week (Mondays and Thursdays). “Huge days,” he labeled them. All of that is done in the new De La Vina shop. They shuttle bags of the product downtown “pretty much every day.”

Most of the beans come from Royal Coffee in Oakland, but about one-fifth come straight

from Colombia. In 2015 Anderson and Olson journeyed there and met Rafael Aya at his La Virginia farm. “They gave us lunch,” Olson recalled. “It’s a personal relationship, and it’s really rewarding,” he said. And the beans? “Top quality.”

Now the two shops are running smoothly, but that doesn’t mean it’s all a downhill cruise. “I didn’t realize it would be this busy,” Anderson said. “The community has really come out from every nook and cranny.”

“It’s been amazing,” Olson agreed. “In the morning there’s a line at the door. On weekends it stretches to the parking lot.”

From nothing, there was suddenly a swarm of regulars filling the air with coffeehouse chatter. “I think every community is looking for a place to meet,” Olson said. Kind of like a European café.

Getting it all done requires hard work and long days – often 17 hours at least. Is it all fueled by gallons of caffeine? Not so much. When they do finally get a cup of coffee, it usually goes cold from lack of attention. “We don’t sit down long enough,” Olson said. The kitchen tries to force-feed them. “They’re afraid we’re getting too skinny.”

Those long days run into nights. Handlebar uptown hosts live music (free!) in the evenings, including local favorites Bryan Titus and Lois Mahalia in recent weeks. Is the music drawing a crowd? “Packed,” said Olson. (He was spotted busing tables at almost 8 p.m. during a recent standing-room-only Titus show. Asked what time he’d arrived that morning, he said, “4:30.”)

The two Handlebars employ about 40. The owners declined to name names because “so many have helped us over six years.”

As for their freewheeling past, Olson said, “I think we both miss traveling, being fit, the challenge of waking up and riding.” But there’s plenty of satisfactory challenge in waking up and running a business, he agreed. “We’re paying back the gods of the coffee world, creating a nice environment for people around the world to come and enjoy.”

Handlebar Coffee Roasters www.handlebarcoffee.com

“That’s what you do in Europe,” Anderson said. “You stop at a café for a sandwich and then you keep riding. It’s part of the cycling culture.

I loved that everybody knew each other.”

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

Ashley Hardin

Spicy Shrimp & Grits with White Cheddar and Ham

the spirit of spring…

SPICY SHRIMP & GRITS WITH WHITE CHEDDAR AND HAM

Pure Joy Catering, Executive Chef, Lynette La Mere

Here’s a great keeper, fast, easy & delicious. Make your shrimp first, then the grits. Serves 4

1 lb. shrimp (raw) 21-25 ct. peeled & deveined tails off

2 tsp. smoked paprika

4 cloves garlic, minced

1 tsp. sea salt

.75 tsp. chipotle chili powder

4 tbl. Butter

1 lemon, juiced

Toss the shrimp to coat in a bowl with the paprika, garlic, salt & chili powder, Heat a skillet to medium high heat. Add butter to the skillet, once melted add seasoned shrimp. Make sure the shrimp is in a single layer in the skillet. Sauté shrimp on one side for 2 minutes, flip and cook an additional 1-2 minutes. Add lemon juice, remove from heat, cover & set aside and make your grits.

For the Grits;

Makes about 5 cups grits.

10 oz. ham

1 ear corn, cut off the cob

3 cups whole milk

1 teaspoon salt

1 cup instant grits

4 oz. sharp white cheddar, shredded

1.5 tbl. Butter

Fresh ground pepper

Dice the ham very fine and sauté, when nearly done toss in the corn kernels for just a few minutes then set aside.

Scald the milk with the salt in a saucepan over medium heat until little bubbles appear around the outside. Slowly whisk in the grits and continue whisking until the mixture barely simmers. Cook, whisking often, until very thick, about 5 to 6 minutes. Remove from the heat and stir in the cheese, ham and corn until melted and smooth.

To serve, place about a teaspoon of butter on the bottom of warm bowls & top with hot grits, the shrimp & a good grind of fresh pepper, boom.

Recipe by Pure Joy Catering, Executive Chef, Lynette La Mere. (805) 963-5766. www.purejoycatering.com

(continued)

CAULIFLOWER POTATO PANCAKES

From the kitchens of Pure Joy Catering Executive Chef, Lynette La Mere

Quick, easy and glorious Latkes, veggie pancakes, whatever you call them, I promise you’ll be getting calls for more of them! I have a darling gang of now grown, beautiful, Jewish children who have showered me with compliments over the years on “the best Latkes they’ve ever had!” Which is flattering and comical, because I was raised by a catholic French chef, my grandfather, who served these often. In an effort to cut carbs - for some reason I don’t get away with them as well as he did – I’ve worked in cauliflower, which cuts the carb count substantially, leaving you feeling lighter, and you won’t miss the additional potatoes at all. Makes 15

1 lb. Cauliflower florets

1-½ lb. russet potatoes

1 ½ tsp. salt

2 eggs

¼ cup flour, or matzo flour

¼ cup chopped fresh Italian parsley

Olive oil to pan fry

Pulse process the cauliflower into small pea size. Dump it in a bowl, cover & microwave 3 minutes. Let that cool a bit while you grate the potatoes. Using a clean dishtowel, squeeze out all the fluid you can from the cauliflower & the potatoes in batches. This is the step that will make or break it, so really give it a good squeezing.

Toss all the ingredients together & mix well. Heat a sauté pan or two to medium high, spray or pour olive oil in and sauté in 1/3 cup portions.

These are amazing with sour cream, chives and applesauce…oh yea!

BAKED FISH TACOS DRIZZLED IN CREAMY SOUTHWEST DIPPING SAUCE

There is nothing quite like a savory feast to bring people together like these delicious fish tacos! A Dry Orange Muscat or Viognier pairs well with this flavorful dish.

Baked Fish Tacos Drizzled in Creamy Southwest Dipping Sauce

Danielle Fahrenkrug

Serves 4 | Prep Time: 15 minutes

| Cook Time: 9 minutes

Ingredients:

1 ½ pounds fresh Cod

Kosher salt and freshly ground black pepper

2 tablespoons coconut oil

2 limes

¼ cup cilantro leaves, freshly chopped

½ red onion, thinly sliced

1 cup shredded green cabbage

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

2 tablespoons fresh cilantro, chopped (for garnish)

6-8 small tortillas

Southwest Dipping Sauce

½ cup mayonnaise

1 teaspoon of lime juice

2 teaspoons honey

1 teaspoon white vinegar

¼ teaspoon cayenne pepper

½ teaspoon paprika

¼ teaspoon cumin

¼ teaspoon garlic salt

¼ teaspoon dry oregano

Directions:

For the fish: In an 8 x 8 inch baking pan add 1 tablespoon of

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

For the Southwest Dipping Sauce: Combine in a small bowl ½ cup mayonnaise, 1 teaspoon of lime juice, 2 teaspoons honey, 1 teaspoon white vinegar, ¼ teaspoon cayenne pepper, ½ teaspoon paprika, ¼ teaspoon cumin, ¼ teaspoon garlic salt, ¼

Rhubarb Hand Pies

Ashley Hardin

teaspoon dry oregano. Mix well, cover and refrigerate for up to an hour before serving.

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

Recipe by Danielle Fahrenkrug (Delightful Mom Food) www. delightfulmomfood.com

PALEO PIE CRUST WITH FRESH BERRIES

A light and refreshing grain-free and gluten-free paleo summer dessert. Made from cashews and dates with a sweet side of coconut oil to give this crust a “buttery” taste without the butter! Serve with your favorite summertime Rose wine.

Serves: 8

INGREDIENTS

CRUST:

1 ½ cups Almond Meal

1 ½ cups chopped cashew nuts

1 egg

1 egg white

1 teaspoon vanilla

6 Tablespoons coconut oil, melted

3 pitted dates

FILLING:

2 cups of fresh blueberries

2 cups of fresh strawberries quartered

Mint leaves (optional)

Whipped cream (optional)

INSTRUCTIONS

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1 Preheat oven to 350 degrees F. Combine all the crust ingredients in a food processor and blend for about 30 seconds until it is combined and smooth.

2 Transfer to a pie dish. With hands, press down on the dough and spread around the base evenly and up the sides. With a fork, poke the bottom of the pie about three times in a circular motion to create holes at the bottom.

3 Bake for 30 minutes. Remove and let cool.

4 Add chopped fruit. Garnish with mint leaves and your favorite whipped topping. Serve and enjoy!

RHUBARB HAND PIES

Makes 4 hand pies

Pie dough ingredients:

1 1/4 cups unbleached allpurpose flour

1/2 teaspoon kosher salt

2 teaspoons (packed) brown sugar

1/4 pound (1 stick) cold unsalted butter, cut into ½ inch pieces

1/2 cup cold water

1/8 cup champagne vinegar

1/2 cup ice

Procedure:

1. In a food processor, add flour, salt and brown sugar, pulse until ingredients are combined, or about 10 seconds. Add the butter pieces and pulse until the butter is coated with the flour mixture and the largest pieces of butter are about the size of peas or about 15 seconds.

2. Combine the water, ice and

champagne vinegar in a large measuring. Turn on the food processor and slowly drizzle about 1/3 cup of the ice water mixture (no ice cubes) into the food processor, the dough will begin to come together. Continue processing until dough forms into a ball. If dough does not form a ball, continue processing and adding 1 tablespoon of ice water mixture until ball is formed.

3. Prepare a medium Tupperware by adding 2 tsp flour, put the lid on and shake until flour has coated the inside. Next, cut a large sheet of parchment paper, roughly 13 x 17in, lay on a counter and flour the parchment paper.

4. Empty the dough mixture from the food processor on to the floured parchment paper. If dough is too wet, lightly roll it in the flour on the parchment paper. Then, with floured hands shape dough into a flat disc, drop into Tupperware and refrigerate for at least 1 hour, or overnight, giving the dough time to rest.

5. Remove the dough from the fridge 5 minutes before you begin

Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com

Cauliflower Potato Pancakes

to roll the dough. Dough that is too cold will develop cracks when rolled. Lightly flour your work surface, hands and rolling pin (I like to work on parchment paper versus directly on my stone counters.) With your hands, roughly shape the dough into a square/ rectangle then begin rolling the dough out with a rolling pin until dough is about an 1/8 inch in thickness.

6. Using a ruler and paring knife, cut the dough rectangle in half lengthwise – you now have two rectangles. Divide those rectangles in half lengthwise again, then in half again width-wise. You should have 8 rectangles roughly the same size.

7. Transfer pastry rectangles to a parchment paper lined baking sheet and place in freezer for 10 minutes.

Hand pie filling ingredients:

1 lb. fresh rhubarb stalks, cleaned and cut into ½ inch slices

1/4 cup + 2 tablespoons brown sugar

2 tablespoons granulated sugar, plus a tad more for dusting

1/8 teaspoon ground allspice

1/8 teaspoon ground cardamom

1/2 tablespoon fresh grated ginger

1 tablespoon arrowroot powder

1 tablespoon all-purpose flour

1/2 tablespoon fresh lemon juice

1 egg, beaten and split into two containers, reserve one portion for egg washing

Dash rhubarb bitters

Procedure:

1. In a medium bowl, combine the rhubarb, brown and granulated sugars, allspice, cardamom, fresh grated ginger, salt, and arrowroot and mix thoroughly. Stir in the lemon juice, (one portion) egg and bitters.

2. Remove pastry rectangles from freezer. Using a pasty brush, brush half the rectangles with the beaten egg mixture, making sure to brush all the way to the edges.

3. Spoon a heaping tablespoon of rhubarb mixture into the center of each egg brushed rectangle. Top each filled rectangle with a remaining rectangle, then using the tines of a fork, press and seal each hand pie. Dip the fork in a bit of flour if it sticks. Use a knife to cut a vent in the middle of each hand pie to release steam. Place the hand pies back on the parchment lined baking sheet and freeze for 10 minutes.

4. Preheat oven to 400 degrees F. Remove hand pies from freezer and brush the top of each pie with the remaining beaten egg and sprinkle with granulated sugar. Place pies back on parchment lined cookie sheet and into the oven. Bake the pies for 20-25 minutes, or until golden brown and juices are bubbling. Remove them from the oven and let cool for 20 minutes before serving.

The hand pies will keep in the refrigerator for 3 days or at room temperature for 2 days.

Recipe by Chef Avery

Cardamom-Pistachio Cookies

CARDAMOM-PISTACHIO COOKIES

1 cup vegetable shortening

1 cup sugar

1 cup light brown sugar, lightly packed

2 eggs

2 Tbs milk

1.5 tsp vanilla extract

1.5 cups all purpose flour

1/2 tsp salt

1 tsp baking soda

4 cups whole grain oats

1 cup pistachios, unsalted

1.5 tsp cinnamon

1 tsp cardamom

Glaze:

1.5 cup powdered sugar

1/2 tsp cardamom

1/4 cup milk

Heat oven to 375 degrees. In a large bowl, blend shortening with sugars, adding sugar gradually. Add eggs, milk and vanilla, beat well. Add flour, salt and baking soda, beat well. Stir in oats and pistachios. Drop by rounded tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets. Bake for 13 to 15 minutes or until golden brown. Remove from oven and let stand for 5 minutes. Place cookies in a wire

rack to finish cooling. Mix together glaze ingredients until smooth. Once cookies are cooled use rubber spatula and spread glaze over cookies.

—Recipe and photo by James Stefiuk

FAIRVIEW GARDENS HEIRLOOM PUMPKIN GNOCCHI WITH ROASTED MUSHROOMS

Recipe by Abel Basch

Pasta Ingredients:

4 cups roasted heirloom pumpkins

4 cups flour

1 egg

1 dollop of ricotta cheese (optional)

Salt and freshly ground pepper

Pesto Ingredients:

1 cup arugula

1 cup cilantro

1 cup extra virgin olive oil

4 cloves garlic

1/2 cup pine nuts (toasted, or 1/2 cup of any nut on hand)

Juice from 1 lemon

1/4 cup Parmesan cheese

Salt and freshly ground pepper

Optional mushrooms:

1/2 lb. seasonal mushrooms

Chanterelles in fall/winter, Morels in spring, Cremini year round

Extra virgin olive oil

Salt and pepper

Thyme

Roasted pumpkin seeds (optional)

1. Cut heirloom pumpkin into eighths, remove seeds and pulp. Store seeds for later.

2. Toss pumpkin with olive oil, salt and pepper. Roast pumpkin in oven for 40 min at 425. Let cool. Remove skin.

3. Measure 4 cups of roasted skinned pumpkin, 4 cups flour, 1 raw egg, optional dollop of ricotta cheese, and combine in bowl. Fold together gently but thoroughly. Shape gnocchi by rolling into small lengths of dough. Cut 1 1/2 in x 1 1/2 in pieces.

4. Prep pesto by combining all ingredients into food processor and blending to desired consistency.

5. Toss mushrooms with olive oil, salt, pepper, and thyme. Roast in oven for 20 min at 400*.

6. Bring large pot of salted water to a boil. Drop gnocchi into boiling water in small batches until pasta begins to float (2-3 min). Remove from water, place into bowl.

7. Spoon pesto over gnocchi and toss with roasted mushrooms.

8. Garnish with roasted pumpkin seeds and Parmesan cheese.

You can find heirloom pumpkins, arugula, cilantro, and organic extra virgin olive oil locally in the Fairview Gardens Farm stand.

Paleo Pie Crust with Fresh Berries

Danielle Fahrenkrug

KITCHEN NOTES:

Charred Rare Tuna Nicoise Salad from Lucky’s Chef Leonard Schwartz

By hana-lee SedgwiCk

Since 2000, Lucky’s has been a popular destination in Montecito for its prime steaks and seafood, inviting old school bar and relaxed yet upscale ambiance. Owned by friends Gene Montesano, Jimmy Argyropoulos and Herb Simon, who believe that “the harder one works, the more luck one has,” Lucky’s was established as a place to go “after a long day of working hard for good luck of your own.” The result is a neighborhood steakhouse located in a 1920s building where one can count on a quality meal, great cocktails and a good time.

Lucky’s may be known for its USDA prime beef, but don’t discount the lighter side of the menu, including the wide selection of seafood, vegetable and salad options. Combining all three is the colorful Charred Rare Tuna Nicoise Salad found on the lunch menu, created by

Executive Chef Leonard Schwartz; it’s a tasty choice for those seeking something hearty but not heavy and is especially appropriate for this time of year. Says Schwartz, “The Charred Tuna Nicoise Salad is a perennial favorite for Spring. Using the freshest Ahi and farm greens garnished with some favorite Mediterranean ingredients, it’s a healthy, light yet satisfying main course salad.” While this salad proves that it’s not all about the meat at Lucky’s, you really can’t go wrong with anything on the menu.

WINE PAIRING

For this dish, Schwartz recommends the 2015 Point & Line Chardonnay, Sierra Madre Vineyard. A local bottling by four friends in the industry, the wine shows clean notes of lemon blossom and stone fruit accented by a hint of

creamy butter. With bright acidity, mineral notes and a clean finish, it’s a wonderful match for the fresh greens in the salad while complementing the fish and subtle briney notes of the olives and capers.

LUCKY’S CHARRED RARE TUNA NICOISE SALAD

By Leonard Schwartz, Exec Chef/GM at Lucky’s Steakhouse in Montecito

Serves two as a main course.

12 haricots verts or other green beans

2 pinchs Salt

2 new potatoes

5 tablespoons extra virgin olive oil

1 tablespoon red wine vinegar

1 teaspoon balsamic vinegar

Fresh ground pepper

2 very fresh 5-ounce tuna steaks, cut 1 ½ in. thick

4 cups mixed baby lettuces

4 very thin slices of sweet onion

¼ cup julienne of red or yellow bell pepper

1 tablespoon drained capers

8 anchovy fillets

8 8 Nicoise or Kalamata olives

1 large unpeeled tomato, seeded, diced and tossed with 1 teaspoon balsamic vinegar, salt and pepper

1 hard boiled egg, quartered

1. Prepare an ice bath. Bring 2 cups water to a boil with a pinch of salt. Blanch the green beans for 1 minute. Drain and immediately plunge into ice bath. Drain and set aside.

2. Place the potatoes in a small pot and cover with water with a pinch of salt. Cook uncovered for about 15 minutes until tender but not mushy. Drain and set aside and cut in quarters when cool.

3. Whisk together 4 tablespoons EVOO, the red wine vinegar and balsamic vinegar. Season with salt and pepper and set aside.

4. Place the remaining 1 tablespoon EVOO on a plate and coat the tuna steaks with it.

5. Whisk the vinaigrette well and toss the lettuces with about 2/3 of it. Divide the greens onto two large plates.

6. In the same bowl mix together the sweet onion, green beans, julienned pepper and capers with the remaining vinaigrette. Place this mixture on top of and around the greens.

7. Garnish each plate with quartered potatoes, anchovies, olives, egg and diced tomato.

8. Heat a cast-iron skillet extremely hot. Season tuna with salt and pepper. Sear the tuna for approximately 1 minute on each side.

9. Cut each steak into four or five slices and lay over the salad and serve immediately.

Fishouse—House Made espresso Tiramisu.

Photo by Joshua Curry

SWEET TREAT! A local cornucopia of confections

by Jeff mIller

Vwe eat nothing but kale and spend most evenings hammering our cares into submission in drum circles.

While it’s true that both kale and drumming are local favorites, the leafy greens notion takes a torpedo amidships when these same visitors see the prevalence of sweet shops here. Cakes, pies, tarts, tortes, churros, puff pastries, ice cream, famous candies, etc. and etc., seem to tantalize on almost every downtown street. (On the other hand, there’s also a profusion of workout rooms of all descriptions, proving that symbiosis works. You can have both – sweet and slender.)

Where to begin? Coconut cake at Jane?

isitors from the East Coast tend to have preconceived notions about Californians in general and Santa Barbarans specifically. High on the list is the idea that

Peanut butter pie at Louie’s? The Monster Cookie at Harry’s? The Key lime pie at Palace Grill? That’s only the tip of the icing. Santa Barbara is a veritable cornucopia of confections.

In my experience, it’s a rare diner who, at the end of a meal, says no to at least a spoonful of such delights as these. Humans are just built this way: After the savory, we crave the sweet.

“Dessert” (from the French desservir, meaning “to clear the table,” hasn’t always been as straightforward as a nice wide piece of cake or pie. Eel in marzipan was a treat in a 16th century Italian feast, according to Sweet Invention: A History of Dessert by Michael Krondl. And don’t forget to save room for the lampreys in a sauce of their own sweetened blood.

If you look up desserts invented by state, California doesn’t exactly knock it out of the park. We’re credited with the fortune cookie (first whipped up in San Francisco, allegedly, although others claim authorship too). Nothing wrong with that bit of twisted flour with a message inside, but it’s not in the league of New York’s baked Alaska (though slightly ahead of Illinois’s offering, the Twinkie).

Unless you’re one of those few who simply and annoyingly say, “No thanks, not much of a sweet tooth,” you probably have your own guilty pleasures. For many childhood years I was addicted to Milk Duds, much to the dismay of my fillings. Then came the chocolate malt. And now, the insidious, irresistible lava cake.

But my foray into fancy restaurant desserts did not begin well. As it happens, my father was a restaurant man, who sometimes took the family downtown to sample the fare of his competitors. One night a friendly rival decided to impress us by bringing a magnificent, flaming concoction, a baked Alaska, to the table. We were of course awed, until the first bite. Something was clearly amiss. It turned out the chef had used salt instead of sugar in the mix. A flurry of apologies ensued. On the upside, my love of desserts eventually recovered from the shock.

These days, being a kale-eating Californian, I’ve been able to rein in my desserting to a large degree, as have my cousins, who frequently dine with us. Usually we find one large, fab, hopefully molten cake offering and share it. This requires a good deal of civilized behavior on the part of the fork-bearers. There are no written rules, but it’s tacitly agreed that each will take a turn, reining in the urge to elbow others aside.

Not everyone is this evolved. A few years back a writer complained to Miss Manners in the Washington Post: “Lately, whenever my husband and I go out to restaurants, from family level to the more elegant, a very annoying gesture takes place at dessert time. Dessert, ordered by one diner, comes with multiple forks or spoons to be ‘shared’ with others at the table … When did this annoying custom start and why?”

During one such episode, she writes, she was forced to raise an eyebrow.

“All right, all right,” replied Miss Manners. “How do we get you to stop harassing waiters and embarrassing your family?”

Score one for civility. And save me a bite. I’ve still got room after my kale.

Harry’s Plaza Café— Cookie Monster. Featuring a half-pound fresh baked cookie topped with vanilla ice cream, fudge and whipped cream.

Toma—Strawberry Phiyllo Crisp with vanilla bean ice cream.

Ashley Hardin (Toma); Joshua Curry (Harry’s); Shelly Vinson (Bouchon, Louie’s); Michael Brown (Paradise); Danielle Fahrenkrug (Hoffman Brat House)

Bouchon—Cookie Bread

Pudding made with chocolate cchip cookies, cookie custard and McConnell’s vanilla ice cream and chocolate sauce.

Louie’s at the Upham— House made peanut butter pie with cinnamon infused whipped cream.

Paradise Café—Chocolate Mousse Pie made with semi-sweet chocolate, cookie crumb crust and topped with a buttercream espresso icing.

Hoffmann Brat Haus—Root Beer Float served with two scoops of McConnell’s vanilla ice cream. Can also be served with Belgian beer.

Olio Pizzeria—Budino (butterscotch pudding) and coffee. Photo courtesy of Olio Pizzeria® and Kevin Steele / kevsteele.com.

opal restaurant and bar’s “Like Water for Chocolate” Surprise with a Fresh Raspberry Coulis and Tahitian Vanilla Bean Creme Anglaise.

Sly’s—“That Sundae.” This dessert features house made caramel and chocolate sauce, pecans, vanilla ice cream and a sprig of mint.

Ashley Hardin

Via Maestra—Coppa Italiana. Imported Italian gelato chilled and served in a stainless steel cup.

Waterfront Grill-Endless Summer Café—Kauai Mud Pie. McConnell’s Brazilian coffee ice cream, Oreo cookie crust, caramel and chocolate sauce, Macadamia nuts, and whipped cream.

Palace Grill—Florida Key lime pie served in a graham cracker crust and topped with Chantilly cream.

Scarlett Begonia—Scratch-made blackberry pie served with French vanilla bean ice cream.

Danielle Fahrenkrug

Ashley Hardin

Ashley Hardin

Jane—Iconic

Made from scratch daily at Jane. Light, fluffy and not too sweet the tasty dessert features layers of chiffon cake with pastry cream and buttercream, sliced and served with sauce Anglasie

Stella Mare’s—Lemon Cake with lemon curd filling, caramelized Mascarpone cream and vanilla sauce.

Petit Valentien— Classic New York Cheese Cake with citrus infused filling.

Coconut Chiffon Cake

Michael Brown

Serving plate by Juliska.

Available at Coast 2 Coast Collections www.c2ccollection.com

Tile Co—The Baba Chic Collection from Country Floors brings the cultural heritage of Tunisian artisans to the world of modern design. Remarkable for their intricate beauty rendered in polychromatic geometric and oral designs, these works of art are made entirely from limestone and marble indigenous to Tunisia. The Tunisian mosaics are suitable for residential and commercial interior wall and door applications. Available at TileCo tilecodist.com

“Infinity Blanket” ($230) made from organic cotton and Celliant® fibers boasts FDA-approved technology that promises to recycle your body energy. Yasa Studios, 511 Olive St., Santa Barbara, (855) 622-3711 yaasastudios.com

Give your summer patio table an elegant touch withToscana Bees wine carafes and bottle coaster. Available at Italian Pottery Outlet. 929 State Street. www.italianpottery.com

Danish Teak Classics—Aluminum vintage modern pendant fixture with warm copper plated finish, designed and made in Denmark15.5” diameter, $1,245. Available in-store or online - danishteakclassics.com

Classic Santa Barbara style comfort sofa from SB Home Design. Custom orders and showroom models available. Showroom located at 10 East Figueroa St. www.sbhomedesign.com

The new modern

There is an excitement in discovering new materials, especially in being one of the first to build with them. One that is gaining in popularity in kitchen and bath remodel circles is Neolith. Unlike marble, concrete, butcher block, laminate, and granite, Neolith isn’t porous, so it won’t stain and doesn’t need to be sealed. It’s also durable, and because the surface is so hard it resists scratches, abrasions, and heat marks. Neolith can be fabricated for countertops and cut as thin as five millimeters, to be used as cladding for walls, cupboards, and floors, allowing for a minimalist or contemporary look.

Available at Solid Rock Tile & Stone. www.solidrocksb.com 805-617-3310

The Creative Process

Loss and Secrets to a Beautiful Garden

By liSa Cullen

Iadmittedly struggled at first with writing this column. Being based in Montecito, witnessing the devastation firsthand, and receiving five mandatory evacuation orders since the beginning of December has made this year like no other.

I could not just ignore the magnitude of loss that occurred in Montecito, especially being, as we are, confronted with it on a daily basis, yet I didn’t want to dwell on it either. Suddenly it’s spring and I don’t think any of us ever celebrated Christmas! So I decided to focus on rebuilding,

renewing, and the creative process.

If you drive around Montecito right now, you’ll see mainly the destruction phase of the rebuilding process. There’s still lots of debris and mud that need to be dealt with before rebuilding can begin in earnest. Before any creation, whether a new garden or a new home, there’s always some destruction. We remove walls to create a larger kitchen or living room. In that process, the old is cleared away to make way for the new. The creation of a new picture begins with a clean canvas. As the cleaning continues in Montecito we’ve seen the beginnings of a new picture and a vision of the future. I can see evidence of the creative process at work, which is a relief.

The creative process begins with a vision of the ideal, the end result, what is it you want to create. That is all part of the creative process. Without envisioning your ideal you will never improve your garden, your home, or anything else. Spring is the perfect time to flex your creative muscles and start envisioning.

The great thing about imagining or envisioning your ideal is that it’s FREE. Since it doesn’t cost anything to imagine what it is you want, why not have fun with it? Let’s start focusing on the future, how beautiful our gardens will be. By doing this we are creating the future, a more

beautiful future, and hopefully a more beautiful garden. After the stones and wood and metal, it’s the garden that softens it all and frames a home by surrounding it with nature and life.

Gardens and life

Spring is the time for rebuilding and rebirth. Plants are waking up. Trees that were bare are leafing out with new growth. Poppies are blooming, roses are in bud, even the hillsides above Montecito are showing a bit of green. Life is returning.

Gardens are full of life. The most beautiful gardens are the ones tended or overseen by someone who loves them. You can tell the difference. Funny, but it seems like some people think that gardening is all about clipping hedges, mowing lawns, pruning, raking up leaves, and keeping things tidy. But what gardening is in actuality is the activity of enhancing life.

Have you ever experienced that? Have you walked through a garden and been transported to another time and place? Have you received that sense of peace or wonder or admiration or joy after a visit to Lotusland or the Portland Japanese Garden in Oregon or hopefully your own backyard?

Have you felt exhilaration while walk-

ing through a redwood forest or sitting atop a mountain with 360-degree views of surrounding peaks? That is enhancement of life. I don’t believe there’s anything as restorative. And that is the purpose of having a beautiful garden. A garden or nature herself can ease the stress and strain of daily life and give you a sense of restored well-being.

Nature can give that feeling of peace and delight and inject the soul with life, but so can a garden. Because what is a garden but a copy, a miniature of nature herself? The best gardens do just that: mimic and capture nature. And the task of a gardener is to keep her happy and thriving and giving life as only nature can.

I think John Muir said it best: “Everybody needs beauty as well as bread, places to play and pray in, where Nature may heal and cheer and give strength to body and soul alike.”

There’s nothing more rewarding than creating a living work of art like a beautiful garden because if it is nurtured and loved, it can last a lifetime or even longer.

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

Christina Rottman

Elegant simplicity and organic beauty illustrate the design aesthetic of Montecito-based interior designer Christina Rottman. As founder of her eponymous studio Christina Rottman Designs, Rottman has solidified herself as one of the most sought-after high-end residential designers in Southern California. A noticeable trend in Rottman’s styling includes sophisticated and powerful juxtapositions between nature and grandeur. “Organic materials like wood and stone have always inspired me, and I love mixing refined, luxurious elements with textural elements that are found in nature,” she says.

A California native, Rottman observes, “our town is blessed with such exquisite flora, and I aim to preserve the intrinsic beauty of nature within my work.” Her previous projects, spanning across Los Angeles, Montecito, Santa Barbara, and Hope Ranch, yield breathtaking interior architecture, utilization of space, and timeless design. “Every era of design,

whether fashion, interiors, or architecture, has a beginning and an evolution. I find myself attracted to something when it is at its purest point, versus the avant-garde, fantasy, or industrial styles.”

Preserving the purity of Montecito’s structures and native plants is one of Rottman’s primary focal points in the aftermath of the Thomas Fire and subsequent debris flow. Having launched her business and raised three boys in town, Rottman grieves both the loss of dear friends and community stability. A handful of her clients were severely impacted after the tragic mudslides, and sadly she was unable to move forward with a number of properties affected. With a heavy heart and a notepad brimming with visionary ideas, Christina Rottman is prepared to face the future while simultaneously helping pick up the pieces of her beloved hometown.

— Carly Bates

Sense of Calm

A Montecito Residence by NMA Architects

by leslIe a. westbrook

Coelho

Photography by Ciro

Dave Mendro and Mary Andrulaitis, principle partners of NMA Architects, have a trademarked motto: “Creating Your Sense of Place” — something they’ve been doing for clients for almost 30 years.

From day one, lead architect Dave Mendro, AIA, started with the notion of “quintessential California indoor-outdoor living” to create a unique sense of place for this Montecito abode.

“What I found to be most rewarding about our design for this home is the way people respond. Everyone who sees this house loves it. That’s not the case with all our designs,” admits Mendro. “Over the years many clients have preferred designs that have tended to be larger, more detailed, and more elaborate. This house strikes a chord with people.”

Simplicity rules and a sense of calm prevail at the hedgerow home of Tom Thayer.

“We went with what is just essential. The resulting size, scale, and the understated feel of the home has everything for modern living, but it also has a Zen- like simplicity and elegance,” Mendro said. “There is definitely something to be said for going back to the basics and focusing on the essentials.”

Thayer wanted an open floor plan for the single story, H-shaped modern house, “without feeling cold.” He also requested a nod to Cape Cod architecture (hence the shingles) for the three-bedroom, 3.5-baths, 2,800-square-foot living and entertaining space. Perhaps most importantly, the award-winning television and film producer wanted a retreat where, after hectic workdays, he could, “Come home and stop, turn off, and forget.”

ARCHITECT

The house, thanks to building contractor, Rich Coffin, was built in an astonishing six months from groundbreaking to the certificate of occupancy.

Interior designer Micholyn Brown’s carefully edited design is a perfect fit for the thoughtful architecture that incorporates wood, glass and formed concrete. Contemporary photography and art is balanced with Buddha statues from Nepal and Burma, alongside fascinating Houdini memorabilia collected by Thayer over the years. Textures also beckon, from the hewn walnut dining table and soapstone kitchen counter to soft leather chairs. Indeed, the space is quietly alluring. It doesn’t yell, it whispers and invites.

“Micholyn said, ‘Everything has to earn its weight,’ ” Thayer recalled of her paring down process, “It’s almost like living in a boat. You can’t hide or stash stuff.”

The high ceiling, combination great room, dining and kitchen open floor plan was recently expanded with the addition of a spacious cantilevered wood and steel beam trellis designed by Mendro for the adjacent outdoor entertaining area.

“Tom’s house is one of our favorite projects,” noted Mendro, “Anyone would want to live here due to the simplicity and quality.”

According to Mendro and partner Mary Andrulaitis, the architectural firm’s basic philosophy and identity evolved organically over their many years of working together.

“We are always looking to get better at what we do,” the duo agreed, over coffee at Pierre LaFond, adding, “We’re never bored and always purposefully reinventing the wheel.”

Case in point: It’s not just about design, but what makes a house run. The firm is currently working on a “net zero” house on Padaro Lane (that has its fair share of power outages) utilizing battery backup power from SimplyPhi in Ojai that stores power and feeds it back to the grid at peak returns.

The firm uses a boutique approach, working from “the inside out” and taking advantage of the South Coast’s stunning backdrop of mountains, sky and sea, and natural light. Initially, they look for the ‘sweet spot’ when planning a new design. They aim to understand the natural features of a building site — be it an oak grove or the Pacific Ocean. NMA also happily designs small remodels and additions.

“We go to a site, walk around, sometimes take a ladder and go up and down for height considerations and ask the client, ‘Do you want this to be your home office or your outdoor living room? Where do you want your kitchen to face?’ Every client and site is so different, and everyone comes with their own interesting collections and ideas,” Mary said. “We like finding a way to fit the pieces of the puzzle together by coming up with design solutions. We are careful not to dictate. Some firms are known for certain style, we try to be responsive to our clients needs.”

NMA’s body of work runs the gamut from traditional to modern; their goal is to create one-of-a-kind designs for each client. Computer 3-D models. illus-

“I am a big believer in working with bright, creative talents who don’t settle. We had a shared vision and then I let them do what they do best,” notes homeowner Tom Thayer, praising the architect, interior designer and builder/contractor, “It’s about keeping your eye on the big picture, knowing when to step back, putting your ego in the drawer and not micromanaging.”

trating what a design is going to be like, avoid any major surprises. And they have purposely remained a small-sized firm of eight, working out of an upstairs office on Carpinteria’s main drag.

“We could take on more work and grow larger, but Mary and I want to be focused as designers and not just as managers. It’s important to us to have the opportunity to work closely with our clients and to be fully engaged with them throughout the design process,” Dave said, “We love architecture and the art of design. That’s our priority. And, we have a great core group of staff that fully supports us in that endeavor.”

Commercial projects have included QAD on Ortega Hill in Summerland, the Discovery Center for the Santa Barbara Zoo, and, forthcoming, the new Carpinteria ARTS Center. The firm aims to provide the design for a community project pro bono annually. This year they’re donating the kitchen design for the Boy’s & Girls Club on the Westside. Final pro bono plans for the Carp Arts Center is still ongoing.

“We all got into architecture to save the world,” Dave laughed, “but this helps balance things and we are able to help in a genuine way.”

Neumann Mendro Andrulaitis Architects. 805684-8885. nmaarchitects.com

Historic 1924 English Country Home | $1,750,000 4BD/3BA home with fruit trees & lush gardens, near SB Mission.

Brad Merritt | 805.450.6522

CalRE #01855401

Immaculate & Updated Mid-Century Home | $1,495,000 Loaded w/ custom features, this is the SB Lifestyle in a package.

Brad Merritt | 805.450.6522

CalRE #01855401

4BD / 3BA Montecito Spanish Cottage | $1,950,000 Conveniently located in the Lower Village and MUS District.

CalRE #01931978

805.452.3283

Prestigious El Escorial Villas at East Beach | $665,000 Bright and sunny 1BD/1BA end-unit with an open floor plan.

Bob Oliver & Karin Holloway | 805.895.6967

CalRE #01462467 & CalRE #00836401

THE MONTECITO GROUP

805.451.4999 | 805.451.4801 MontecitoGroup@gmail.com www.MontecitoGroup.com CalRE#01962161 & 01935111

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Owned by a subsidiary of NRT LLC. Coldwell Banker, the Coldwell Banker Logo, Coldwell Banker Global Luxury and the Coldwell Banker Global Luxury logo service marks are registered or pending registrations owned by Coldwell Banker Real Estate LLC. CalRE#01957054 & 01962161

The property information herein is derived from

DINING OUT

The house burger at Holdren’s Steakhouse in Old Town features melted bleu cheese and spicy onion straws atop an eight ounce beef patty. Served with fries or salad. If you want to get really serious, add some bacon and avocado…vodka martini on the side.

CARPINTERIA

Garden Market. Garden Market is a gem tucked into Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the Garden Market is a very enjoyable place to have a lunch break. Open Monday–Sunday 8am-5pm. [BrL] $ (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. [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 9am3pm. [BrD] $$$, (FB) 1279 Coast Village Road, 565-7540. Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [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)

SANTA BARBARA

Barbareno. 205 W. Canon Perdido St., Santa Barbara, 805963-9591, barbareno.com; open Wed.-Sun. for dinner. This California-style bistro celebrates the surrounding terrain through its decor, menu, and name.

Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/ boathouse

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

Opal Restaurant & Bar—Blackberry Jalapeño Margarita with Espolon Reposado, blackberry-jalapeño puree, lime juice, and Cuarenta y Tres.

Intermezzo—Pisco Sour made with Peruvian grape liqueur La Diablada Pisco, lemon, simple syrup, and egg white.

Crocodile Restaurant & Bar— House favorite call margarita made with Patron Silver Tequila.

Harbor Restaurant— The famous Harbor Mary served with a jumbo shrimp on the rim.

[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.

Chase Bar & Grill. Serving classic New York Italian cuisine in the heart of downtown Santa Barbara since 1979. State Street seating available. Full bar. Happy hour 3-6pm Mon-Fri. 1012 State Street. 805-965-4351 www.chasebarandgrill.com

Chuck’s of Hawaii. For over half a century 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. Featuring 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. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer

bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200

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

El Encanto. 800 Alvarado Pl., Santa Barbara, 805-8455800, elencanto.com, open daily for breakfast, lunch, and dinner, Sun. for brunch. The hotel’s lounge, wine room, bar, and terrace all boast romantic settings California-coastal cuisine and stunning views.

Endless Summer Bar-Cafe. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer

bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Enterprise Fish Co. 225 State St., Santa Barbara, 805962-3313, enterprisefishco.com; open daily for lunch and dinner. This lively, family-friendly restaurant—a local and tourist favorite since 1977—is known for its fresh seafood and unbeatable happy hour deals.

Finch & Fork. 31 W. Carrillo St., Santa Barbara, 805879-9100, finchandforkrestaurant.com, open Mon.-Fri. for breakfast, lunch, and dinner, Sat.-Sun. for brunch and dinner.

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)

The Harbor Restaurant. The Harbor is one of Santa Barbara’s finest restaurants, where fresh fish and steaks are specially prepared and served in an elegant maritime interior with stunning views of the harbor. [BrLD]. $$, (FB) 210 Stearns Wharf, 963-3311.

Harry’s. Santa Barbara’s traditional locals restaurant. Steak, seafood, sandwiches and salads served in a family atmosphere. Excellent wine list and full bar. Banquet facilites available. Open daily for lunch and dinner. [LD] $, (FB) 3313-B State Street, 687-2800.

DINING OUT

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta 6920 Marketplace Dr. 805-685-8900

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 and 6920 Marketplace Dr, Goleta 805-770-5388.

Joe’s Cafe. Joe’s is classic Santa Barbara at its best. Offering the best New England-style clam chowder, beef dips, prime rib, steaks, chops and fresh seafood. For over 80 years the restaurant’s history is as rich as is its’ food and very stiff drinks. It is an experience not to be missed! Now serving breakfast, too. Mon-Sun 7:30am-11pm. [BLD] $ (FB). 536 State St, (805) 966-4638.

Longboard’s Grill. Upstairs from the Harbor Restaurant is an active, noisy bar & grill with a big TV, a surfer’s attitude and 360-degree views of the city & water. [LD] $$, (FB) 210 Stearns Wharf, 963-3311.

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

Milk & Honey. 30 W. Anapamu St., Santa Barbara, 805-2754232, milknhoneytapas.com; open Mon.-Sat. for dinner, Sun. for brunch. Dine on flavorful modern tapas and fresh cocktails at this chic restaurant.

The Natural Café. The Natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com [LD] $, (B&W). Three locations in Santa Barbara: 508 State; 361 Hitchcock; 6990 Market Place Drive, Goleta. For out of town see their website for details.

The Nugget. Down-home Americana fare with the appropriate dose of Western kitsch and memorabilia is the draw at these family-friendly joints. Open daily for lunch and dinner. For location nearest you go to www.nuggetbarandgrill.com.

Olio e Limone Ristorante, Olio Crudo Bar, & Olio Pizzeria® (“Oil and Lemon” in Italian).Husband-wife team Alberto and Elaine Morello preside over this pan-Italian charmer, where you’ll experience “excellent cooking and hospitable service” (Zagat Survey). “Simply sophisticated,” says the Los Angeles Times. Wine Spectator award-winning wine list. Private dining for up to 40. Casual pizza bar-wine bar-full bar around the corner at Olio Pizzeria®, with Olio Crudo Bar, Olio’s raw bar and lounge, next door. New locations at The Shoppes Westlake Village. www.oliocucina.com. 11 W. 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

DINING OUT

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 Outpost. 5650 Calle Real, Goleta, 805-964-1288, outpostsb.com; open daily for dinner.

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000. Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD] $ FB. 702 Anacapa Street, 962-4416.

Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), 3315 State St Santa Barbara, 805-569-2400, and in Arlington Plaza. www. renaudsbakery.com.

Roy. Voted best late night dining spot in town. Bistro-style American cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 W. 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. 9662112.

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 weekend brunch. Open 7 days a week from 9am-2pm. It is their 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.

Shoreline Beach Cafe. 801 Shoreline Dr., Santa Barbara, 805568-0064, shorelinebeachcafe.com; open daily for breakfast, lunch, and dinner. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare.

The Tee-Off One of the town’s premier steak houses featuring succulent prime rib, fresh seafood, generous cocktails and, of course, quality steaks. [LD] $$, (FB) 3627 State, 687-1616.

Via Maestra 42. Traditional Italian flavors fill this deli/shop/café. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and 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).

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VENUES & PRIVATE DINING

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

You could be the hero for having your party in a world-class setting, right by the boats while sipping a cool Mai-Tai and nibbling on calamari. Chuck’s Waterfront Grill and The Endless Summer bar-café are located on the Santa Barbara Harbor overlooking the boats. Just off the 101 freeway and close to all the major hotels, with 2 covered patios upstairs at The Endless Summer each with a capacity up to 50 guests. The entire Endless Summer can be rented for a capacity up to 185. Chuck’s Waterfront Grill is available for smaller groups up to 24 people. Reservations must be made in advance. Call (805) 564-1200. 113 Harbor Way, www.chuckswaterfrontgrill.com.

CORK ROOM AT BOUCHON

The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria, 805-703-1160, bouchonsantabarbara.com

CUCINA ROOM AT OLIO E LIMONE

The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusivity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805-899-2699, www.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, and graduations. 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 perfect for wedding videos or company sales presentations. To discuss space availability, rates, and food options, call (805) 568-0702 or email 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, typi-

fying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events. 3302 McCaw Avenue, (805) 969-3415, www.stellamares.com

JANE AT THE MARKETPLACE

Jane ate the Marketplace in Goleta offers a private dining room for an event accommodating 20-40 guests. Delicious craft cocktails and custom menus make this space a perfect special occasion gathering place for birthdays, rehearsal dinners, baby showers and corporate. 6940 Marketplace Drive, Goleta. 805-770-5388. www.janesb.com

JANE DOWNTOWN

Jane in downtown Santa Barbara offers intimate private dining for your special lunch, brunch or dinner. The private room comfortably seats up to 40 guests. Custom menus, friendly professional service and a warm atmosphere make special occasion dining at Jane Downtown a memorable experience. 1311 State Street. 805-962-1311. www. janesb.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 inhouse 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 St., Santa Barbara, (805) 966-9676, opalrestaurantandbar.com

CATERING

PURE JOY CATERING, INC.

Pure Joy offers full service catering for the Santa Barbara Tri-County Areas. Flawless event planning, friendly service and unbelievably delicious handmade fare—Pure Joy will bring your vision to life. 111 East Haley Street, Santa Barbara, (805) 9635766, purejoycatering.com

Soul night at the Pickle Room

By Jeff miller • illuStration By Buffalo BrotherS StudioS

Ask Morganfield Burnett for directions to the heart of Santa Barbara’s soul and he’ll likely point you toward East Perdido Street. That’s where Burnett spent much of his adult life – 20-some years of it living above and cooking downstairs at the Sojourner, the much-loved, now much-missed natural food café.

Nowadays, Burnett does a different kind of cooking a few doors down on East Perdido. Once a month you can hear him singing and playing blues harp at The Pickle Room, which has its own colorful history.

Created by Jimmy Chung in 1947 as Jimmy’s Oriental Garden, the place was at the center of Santa Barbara’s bustling local Chinese and Japanese culture for decades. It closed in 2006 upon Chung’s death, but was reopened, with its Asian style intact, as The Pickle Room by father and son Bob and Clay Lovejoy in 2013. Next door is their Three Pickles Deli.

“He’s so talented,” Bob Lovejoy said. “An amazing guy,” with a back story worthy of a biography.

“The Pickle Room is like home,” Burnett said. And the Lovejoys “are like family to me. They sort of adopted me.”

Walk in on the second Tuesday night of every month and you can feel that home-style comfort. There’s Burnett, sitting in the far-corner booth, letting loose with his whiskey barrel blues voice and his mournful harmonica play, backed by guitarist John Marx and bassist Rob Battle.

It was a long road that led Burnett to The Pickle Room, starting in his native Dallas, Texas, then around the country with his Air Force father

and family, eventually landing him in Santa Maria in 1965. After a few more excursions, including some time in Asia, he became a Santa Barbaran for good as of 1968.

And he’s been part of the arts scene here ever since. He found a town full of quirky, soulful nightspots. “Santa Barbara has a legacy of little places like that,” he said. “Like George’s on State. You had to go straight through the middle of the bandstand to get to the bathroom, whether the band was playing or not.”

Then there was the music. “Another reason I stayed here was there’s so much talent,” Burnett said. “It would blow you away.” Among the best of those was and is Marx, who became his mentor. “We met at a jam session in LA, where BB King and everybody played.” Under Marx’s guidance, Burnett eventually turned his focus strictly to blues, and it’s become his musical home.

The response has been warm. Google “Morganfield Burnett and Da Blues” and you’ll find a busy band. They play all over, including a splash at the Ojai Bowlful of Blues. But his hometown is SB, and especially that little stretch across from El Presidio. That’s where you can catch Burnett in his element.

By the way, if you’ve wondered about the name, here’s the story. Muddy Waters’s real name is McKinley Morganfield. Howlin’ Wolf’s is Chester Burnett. “They both embody the kind of spirituality that I like,” Santa Barbara’s own Burnett said.