Food & Home Magazine - Spring 2019

PLUS: SILVER BOUGH DAZZLE STORY OF SOIL

UNCORKED OPENS ON HALEY YARD ART

MOUNTAIN DR. REMODEL DINING GUIDE AND MORE!

Huevos Ranchero breakfast from Shoreline Beach Cafe

Photo by Joshua Curry.

Sandy Stahl

Santa Ynez Valley Estate

Ben Morahan

310.924.9403

benmorahan@compass.com

DRE 01886194

1120 Alamo Pintado Road, Solvang

1120alamopintado.com

4 Bed | 3.5 Bath | ±6,125 Sq Ft | $2,585,000

This exceptional Mediterranean ranch-style, 6,100 sq. ft. house and 2,000 sq. ft. custom barn on 4.88 flat and landscaped acres, featuring a substantial and exquisite pond, is a rare find. Built in 1990, the open floor plan main house boasts four generously sized bedrooms and three-and-a-half bathrooms, and a striking 1,600 sq. ft. great room with a massive river-rock fireplace and huge custom bar. Conveniently located between Solvang and Los Olivos, in the highly sought-after Ballard school district, this home is minutes to anywhere in the Santa Ynez Valley.

MONTECITO G ated Estate with Guest House

Wendy Elizabeth Gragg

This magnificent Montecito Estate set on 2 acres with mountain views offers an incredible Main Residence, Pool House and Guest House with the highest attention to detail, craftsmanship and design. The stately grounds have an expansive pool, an outdoor kitchen, 4 outdoor fireplaces, loggias and patios, a koi pond, an outdoor spa, raised bed vegetable gardens, fruit trees and a beautiful rose garden.

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Phalaenopsis

PublIsher & PresIdent

Philip Kirkwood

phil@food-home com

CoPy edItor

Jeff Miller

ContrIbutors

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

Chuck Place

Kim Reierson

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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wine country cuisine in the heart of the Historic Arts District

Fresh, local ingredients, prepared with care. Excellent wines that reflect the quality and character of our region and work in concert with the cuisine. Warm, inviting ambience with engaging service at a relaxed, leisurely pace. is is bouchon.

dinner nightly

Sunday- ursday 5-9pm | Friday-Saturday 5-10pm

Otherworldly Cuisine

SB’s most expensive and dazzling dinner out

Click your heels three times and whisk away to the otherworld of The Silver Bough, where culinary magic is being spun right in our backyard. (And break out the black card. The all-inclusive, 15-plus course dinner with cocktails and wine pairings is a staggering $550.)

Here, behind a secret door, in a curtained room, you will be seated with seven other guests maximum at a Brazilian granite chef’s table in a kitchen where the senses are awakened by unique creations for the eye as well as the palate.

Mastery is revealed over several hours by chef/owner Phillip Frankland Lee, his partner/wife/pastry chef Margarita Kallas-Lee, and their well-orchestrated team. It’s a gustatory show in three acts (sea/land/dessert). Even the name is a tasty confection. The Silver Bough, in Irish mythology, is a doorway to the land of the gods.

Mortal guests in this land watch each labor-intensive, Lilliputian course being crafted while learning about the best of the best ingredients in detail.

Yes, there is spiny lobster, caviar, and an extraordinary amount

(continued)

of black truffles from France, shaved before our very eyes. Gold flake is applied to certain dishes. Tender, melt-in-yourmouth delicacies include kinmedae (golden eye snapper), flown in from Japan. Dry-aged Japanese wagyu beef is also part of the adventure But it’s much more than the array of ingredients. It’s the preparation, finely honed recipes, and incredible presentation that dazzle.

We were delighted by the pommes soufflé, tiny, puffy,

crispy potato skin pockets stuffed with lobster innards whipped with crème fraîche, topped with sea urchin and carnations. Another winner was an earthy and satisfying venison soup made with wild venison from New York, chanterelle mushrooms (after the rains) and a pigeon egg from a Carpinteria ranch.

Do not ignore the man and his culinary team behind the curtain. Chef Philip has raised Santa Barbara’s culinary bar to staggering heights, and the rest of the world is taking note. —

By Leslie Westbrook

The Silver Bough is located inside the Montecito Inn at 1295 Coast Village Road in Montecito (Santa Barbara) . Dietary restrictions are honored . A 6:30 p .m . seating is available every Thursday through Sunday Tickets can be purchased at www silverboughmontecito com

Bom dia!

Eggs Benedict, Brasil Arts Style

Seven days a week, a nice range of breakfast dishes (as well as delicious, traditional Brazilian fare for lunch and dinner) are offered at Brasil Arts Café.

One thing you won’t find elsewhere is their filling and absolutely delicious eggs benedict. Two poached eggs with ham, bacon, or spinach and delicious house made hollandaise sauce are served atop pão de queijo, accompanied by tasty home fried potatoes and a powerful, use-with-caution hot sauce.

What is pão de queijo? If you’ve ever been to Brazil (or a Brazilian restaurant) you would be familiar with these irresistible rolls that are a popular gluten-free snack or breakfast food made from tapioca flour, mozzarella, and parmesan cheese. If you can’t get enough of the wonderful cheesy treats, Brasil Arts Café makes their own version and sells them frozen ($8/dozen) to take home.

If breakfast isn’t your thing, pão de queijo can

be ordered as a side with lunch or dinner or for a snack with açai berries or a smoothie. And you can work off all the calories in the back dance studio in a samba, capoeria (Brasil martial arts), or West African dance class for adults and kids.

—LAW

Brasil Arts Café, 1230 State St Suite C, 805-8457656 Opens at 9 a m seven days a week for breakfast, weekend brunch, lunch, and dinner .www .brasilartscafe com

History of pão de quejio: The present-day recipe hails from the Brazilian state of Minas Gerais, but pão de queijo originated with African slaves who would make rolls by soaking and peeling the cassava root (aka manioc or yuca) Originally, there was no cheese in the rolls until the end of the 19th century, when milk and cheese became available to the AfroBrazilian community, and were added to tapioca roll making what morphed into today’s pão de queijo

Leslie A. Westbrook

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

Uncorked

A new way to sip and nibble

What’s not to love about Michael and Lisa Amador’s lively wine tasting room and kitchen, which serves up great food and unique wines in a former Haley Street dive bar? The space has been remodeled and gussied up with a visible kitchen, high-top tables, and wine dispensers.

Michael Amador has been around the culinary and wine block a few times as a food and beverage man at San Ysidro Ranch, La Cumbre Country Club, and Canary Hotel, where he gravitated to boutique wines he wanted to showcase. He took the dive and opened Uncorked, initially called Crush (the name was changed due to a trademark issue) and it quickly attracted a host of friends and fans, old and new, as well as five-star ratings on Yelp.

The wines are great — there are 20 that are dispensed in tastes (1.5 oz.) to full-glass pours. A picky friend and I liked each one we sampled, which included Sauvignon Blanc, Semil-

lon, a Pinot, Mouvèdre, and more. Ever hear of Kimsey, Bravo, Cordon, Lavender Oak, King’s Carey, or Locavore? Neither had we — and that’s half the fun — discovering great new wines from small-batch producers.

The hearty and delish food on a varied menu, including a burger, salads, flatbreads, and daily specials that Amador calls “light bites,” are far from light and best shared. The lobster sliders (two) served with a pile of fries on a black slate tile were terrific. The mushroom and truffle sacchetti (a pasta also known as “beggars’ purses”) were heavenly and filling stuffed pasta pockets in a rich sage cream sauce surrounded by a plethora of mushrooms. No surprise, as chef Carlos Vargas hails from Santa Ynez’s Trattoria Grappolo and does justice to the recipes developed by Michael Amador.

Join the Wine Club and enjoy a gratis glass/ tastes of the wines and free flatbread when you pick up monthly allotments. Special nights

like $1 Oyster Night (Mondays, $2 grilled) and cooking classes are also part of the fun. Pop in to 24 Blackbird’s new chocolate showroom just next door (open till 7 p.m.) for a chocolate treat on your way home. (Chocolate and wine pairings are in the works.)

Uncorked feels almost like going to a friend’s house for a party. Knowledgeable staff members are terrific and keep the party going. We found the fun-loving, grownup crowd friendly, if you want to mingle. The Food Network’s “Chef’s Table” plays silently on a giant TV screen to a backdrop of music ranging from techno pulse to flamenco (my preference). Local winemakers the Kimseys (we tried their tasty Syrah) came in to sip and nosh while we were there. -- LAW

Uncorked Wine Tasting and Kitchen, 432 E Haley St, (805) 690-4590 www uncorkedwinesb .com

Servers Alexis Juarez and Mary Stilwell keep the party rolling.

Tips for Enjoying Wine, or “Band-Aids for the Palate”

by bob Wesley

TEMPERATURES:

DO put a few small ice chips in your red wine if it’s served on the warmer side. Swirl them about and take a thermal reading. They won’t dilute the wine and they’ll quickly turn a tannin-studded red into something smoother in a few seconds. DO expect to be harshly taunted, condemned, and ostracized, however, if you fill a pint glass with ice cubes and Syrah. DON’T you dare...

DO place your white wine by the candle on the dinner table to warm it up if it’s served at Slushee-like temperatures. But, if your wine is served downright hot, it’s probably Christmastime, and somebody just handed you a glass of mulled vino. Don’t worry, it was assuredly contemptible swill to begin with and will most certainly taste better at 160 degrees with a cinnamon stick as a spoon.

MIXTURES:

Some evening you’ll encounter a series of reds that are simply palate assassins. Are you victimized by a South African Pinotage that tastes like rusty, iron-rich dirt? Has the monolithic Aussie Shiraz you waited years to enjoy become porty, oafish and formaldehyde-like? Did that ancient Bordeaux that was supposed to be bulletproof finally succumb to the inevitable weed, horse saddle and tar pit styled death it was always destined for?

Dream Burger

Sometimes the craving for a good burger hits you right in the face. Gotta have it…with fries and all the fixings. One of the better choices, especially for lunch is the Creek Burger at Creekside Restaurant and Bar on Hollister Ave. They make their won from scratch every day which is why the flavors are so fresh. They feature a premium blend of house brisket, top sirloin and chuck, add some top grade Provolone cheese and garnish with lettuce, grilled onion and pickle. House made Creek sauce on the side with fries makes for heaven on a bun.

4444 Hollister Ave . www . creeksidesbevents .com

Try blending a third of each wine into your glass, swirl and see what new concoction is created. True, it may morph into an amplified horror show that you’ll be sorry to have unleashed on humanity, but who knows? Maybe the black fruits of the Shiraz will combine stunningly with the ferric, bloody monstrosity from Capetown and turn the French bottling’s saddle notes into something more akin to new Birkenstocks. Experiment!

DOWNERS:

A sour imbibing companion can destroy the enjoyment of wine with their insufferability and bad mood. Wine should be a source of festivity, not merely an intoxicant that one sous vides their cerebral cortex in. Avoid those who can’t crack a smile after a glass of something tasty. Conversely, after a certain point, if their faces are permanently etched into sloppy grins, it’s time to place last call and set them up with Uber. Enjoy the rest of the bottle by yourself, with the merriment it was meant to disperse. Salud!

Bob Wesley is the GM ann wine buyer for Savoy Wines Santa Barbara www savoywinessb com

Danielle Fahrenkrug

Three Courses with a View

Mark Wednesday nights on your calendar for the tasty weekly “Chef’s Table” at Four Seasons Resort — The Biltmore. Executive chef Marco Fossati and his team prepare main courses with the freshest local ingredients beautifully displayed at the cooking station. Run, don’t walk, if the gnochetti cacio e pepe with shaved truffles (shown here being prepared in a dug-out Parmigiano-Reggiano wheel by executive sous chef Emmanuel Calderon) or the sublime spaghetti di grano arso (burnt whole wheat flour pasta) with Santa Barbara sea urchin and clams are on the menu. The sunset ocean views from the Bella Vista dining room or patio (Chef Marco says the views remind him of hometown of Positano, Italy) are as sweet as the array of desserts we sampled that top off the lovely three-course meal. Strawberry rhubarb pie with black pepper ice cream anyone? --LAW

Four Seasons Resort –The Biltmore Santa Barbara Make reservations for the 5-9 p m three-course $45 seatings, but arrive between 5 and 6 p m to experience the cooking process from start to finish Call (805) 565-8237 for reservations or more information

Swell Snacking

There are seemingly endless options when it comes to grab-and-go packaged snacks, yet even in today’s increasingly health-conscious society, snacks that are actually good for you are harder to come by. Driven to make nutritious snacking more accessible, husband and wife Bryan and Kate Flynn launched Sun & Swell Foods, a collection of healthy, organic bites based on simple, whole ingredients. Not only have they made it their mission to change the healthy snack game, but they’re also thinking beyond what’s inside the package to make a lasting difference.

Several years ago, after choosing to live healthier lifestyles, the Flynns found it difficult to find snacks without preservatives, chemicals or added sugars. Inspired to make

better choices for themselves and to help others do the same, they founded Sun & Swell Foods in 2016. “We believe that knowing what you are putting in your body shouldn’t be a mystery,” says Kate. “All of our ingredients are ones you can find in your pantry and our recipes are simple enough that you could make them at home.”

Sun & Swell’s assortment of savory and sweet snacks are indeed simple, like the Simple Snack Bites made with just five ingredients or less. But don’t expect to sacrifice when it comes to flavor — these snacks are tasty as well as nutritious. Their Clean Cookie Bites satisfy with whole, real foods — no added sugars, as promised — in delectable flavors such as Oatmeal Cacao Chip and Espresso Cacao. They also feature a roasted nut trail

mix and will soon be launching savory cracker bites, with plans for more products in the future.

First found in coffee shops and gyms throughout Santa Barbara, Sun & Swell is now sold in over 300 establishments across the West Coast and New York, as well as online through their website and Amazon. “It’s been incredible to see this vision we had three years ago start to play out — originally just locally, and now across the US.,” says Kate, who shares that their once-humble operation has expanded to include several employees and a production facility in Ventura.

While their ties will always be to the Santa Barbara community, the Flynns hope to make a positive impact on a much broader level. “We want to make products that are better for people and the planet,” says

Kate. “We strive to be a business that has an impact outside of just the products we create — to our employees, our community, the environment.”

It’s that mindful business model that’s led them to source ingredients from local companies, launch compostable packaging, and donate one percent of their revenue to support nonprofits that focus on ocean conservation, like Surfrider Foundation. “We’re in the business of responsible snacking,” Kate says. “Every choice can make a greater impact both on an individual and community level. We want to be the kind of company our customers are proud to get behind.”

--

By Hana-Lee Sedgwick

For more info go to: www .sunandswellfoods .com

Story of Soil:

Winemaker

If every bottle tells a story, winemaker Jessica Gasca wants her Story of Soil wine to speak of the place the grapes came from. Story of Soil is the small Santa Barbara County label she started with her husband, Brady Fiechter, but there’s more than just one story behind the wine. There’s also the saga of how she followed her intuition to find her path.

Born and raised in Southern California, Gasca was set to pursue her master’s degree with a goal of becoming a therapist, but a short stay in New York City shifted her focus. While there, she worked as a bartender at a French restaurant and became intrigued by the sommelier’s weekly wine tastings. She soon found herself attending every tasting, eager to learn more and more about the world of wine.

When Gasca moved back to California in 2009, she felt drawn to the wine industry and decided to take a leap of faith, leaving behind her original plan of furthering her education. Instead she moved to Santa Maria to work harvest. It was during a stint as a harvest intern, getting up before dawn to pick pinot noir in the long, cold days of getting her hands dirty, that she found her calling.

Gasca followed this newfound passion and took a job with Sanguis, where she trained in all aspects of the wine industry, from sales to winemaking to hospitality. The exposure to various aspects of the wine trade during her more than three years working under Matthias Pippig at Sanguis helped her gain an appreciation for all the details that shape a wine business. “I learned skills not just as a winemaker, that every decision and action is of extreme importance to the outcome of wine, but I also learned how important patience and intention can be,” said Gasca, who went on to work in hospitality at Dragonette Cellars for the next five years. “Working under John, Steve, and Brandon at Dragonette taught me how vital the quality of fruit and vineyard source are,” she said. “These guys were some of my greatest influencers.”

In 2012, while still at Sanguis, Gasca was inspired to try her hand at

winemaking on the side and produced her first vintage. Starting with just a few cases of Pinot Noir and Syrah from fruit she sourced from the Santa Maria and Ballard Canyon AVAs, today Gasca produces around 1,500 cases for her personal label, which is her sole focus now. Using grapes from highly regarded vineyards throughout Santa Barbara County, she centers Story of Soil’s wine program around single-vineyard and single-varietal bottlings, including Pinot Noir, Syrah, Sauvignon Blanc, Grenache, and more recently, Gamay and Grüner Veltliner. Her goal is to craft wines that highlight a specific site while showcasing the different nuances of a particular varietal.

Asked what her winemaking philosophy is, Gasca said she tends to produce wines that are more delicate in style without heavy extraction or the use of new oak, but added that winemaking in general is more intuitive than technical to her. “Every vintage is different, every variety is different,” she said. “So when it comes to crafting wine, it’s about following my intuition and a feeling.”

Following her gut also led Gasca and Fiechter to open a Story of Soil tasting room in downtown Los Olivos, where visitors can taste her lineup of wines and learn about the region she’s become so passionate about. “The love I have for the Santa Barbara region really is my driving force,” said Gasca, who recently joined the board of the Santa Barbara Vintners Foundation, the charitable umbrella of the Santa Barbara County Vintners Association. “I hope to share the passion and knowledge I have regarding this wine country with each visitor that comes into my tasting room,” she said. Because to her, Santa Barbara County isn’t just a place, it’s the place where she found her own story in wine.

Hana-Lee Sedgwick is a wine and food writer based in her hometown of Santa Barbara You can read more about her adventures in wine on her blog, Wander & Wine

Jessica Gasca crafts her story in wine hana-lee sedgWICk

Hana-Lee Sedgwick

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Wake Up!

In the spirit of spring and summer Sunday mornings on the Central Coast, here are some mouthwatering breakfast ideas that will get your taste buds humming and maybe brain cells working after a long Saturday night. Sweet and savory pancakes, grilled French toast, homemade chocolate granola and creamy banana oatmeal are some of the highlights this issue. Enjoy!

moroccan semolina pancakes

Makes 6 4-inch pancakes

Serves 2-3

Citrusy and light with crisp edges, this yeasted pancake is spongy and screaming to be covered in honey-butter and pistachios .

INGREDIENTS

1 cup fine semolina

1/2 tsp dry activated yeast

1/2 tsp salt

1/2 tsp baking powder

1 tsp sugar

1 cup whole milk, heated 105-110 degrees

1 room temperature egg

1 tsp orange zest, plus more for garnishing

butter for greasing pan

honey

butter, whipped

pistachio, crushed

PROCEDURE

In a blender, combine semolina, yeast, salt, baking powder, and sugar. Blend for 10 seconds. Add warm milk, egg and zest. Blend for 1 minute. Let mixture rest in a warm spot (70-80 degrees) for 30 minutes or until mixture doubles in size.

Heat a griddle or skillet to medium-high heat. Using a 2-oz ladle, measure portions of batter onto butter greased griddle. Allow space for spreading. Fry pancakes until the tops are full of popped bubbles, begin to look dry, and bottoms are golden brown. Don’t flip, as these only get cooked on one side.

Serve pancakes bubble side up. Top with butter, honey, pistachios and orange zest to taste.

Moroccan Semolina Pancakes. Photo by Ashley Hardin.

Mediterranean Breakfast Toast.

Photo by Ashley Hardin

savory dutch BaBy

Makes 1 10-inch pancake

Serves 4

A tender custard filled with fresh chive and sharp cheddar cheese, balanced with sweet asparagus, smoky ham, and tart crème fraîche

INGREDIENTS

4 tbsp room temperature unsalted butter, plus 2 tbsp more for pan

3 eggs

3/4 cup whole milk

1/2 cup all-purpose flour

1/2 tsp salt

1 bunch chives, thinly sliced

3/4 cup grated aged cheddar cheese

1 bunch asparagus tops, blanched, chilled and tossed with salt, pepper, lemon and olive oil

6 oz thinly sliced ham

2 tbsp crème fraiche

PROCEDURE

In a blender, combine flour and salt, blend for 10 seconds. Add butter (4 tbsp), eggs and milk, blend for 1 minute. Leave batter in blender and let rest for 20-25 minutes. Add chives and cheddar cheese to blender, pulse once or twice to combine.

Place a medium cast-iron skillet or pan on the middle rack of oven. Preheat oven and skillet to 425 degrees.

Add butter to heated pan, swirl until it melts and coats the skillet. Pour batter into skillet, bake for 20 minutes or until pancake is puffed and lightly brown.

While Dutch baby bakes, prepare asparagus. Garnish the warm Dutch baby with asparagus spears, ham, and crème fraîche. Cut into four pieces and serve immediately.

power pancakes

Makes 5 6-inch pancakes

Serves 4-6

Fluffy, nutty and filled with citrus zest, these power pancakes are topped with creamy almond butter, toasted coconut, kiwi and blackberries

INGREDIENTS

1 cup oat flour

1 1/2 cups blanched almond flour

1/2 cup unsweetened coconut flakes, toasted, plus more for garnishing

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 1/2 cups plain almond milk

3 tbsp coconut oil, melted, plus more for pan

4 tsp fresh citrus zest, lemon, orange and lime

2 egg yolks

2 egg whites, whipped to soft peaks

almond butter

kiwi, sliced and diced blackberries, split toasted coconut maple syrup, warmed

PROCEDURE

Heat a griddle or skillet to medium-low heat.

In a blender, combine oat flour, almond flour, toasted coconut flakes, baking soda, baking powder, and salt, blend for 10 seconds. Add almond milk, melted coconut oil, egg yolksl and citrus zest. Blend for 1 minute. Using a rubber spatula, slowly pour and fold pancake mixture into whipped egg whites until just combined, don’t overmix.

Using a 4-oz ladle, measure portions of batter onto coconut oil greased griddle. Allow space for spreading. Fry pancakes until the tops are full of bubbles and begin to look dry and bottoms are golden brown, about 5-6 minutes. Flip and brown the other side, about 1 minute.

To assemble, quarter each pancake, spread a thin layer of almond butter on each layer, top with kiwi, blackberries, toasted coconut, warm maple syrup. Serve immediately.

mediterranean BreakFast toast

Serves 2

Tangy yogurt and smoked salmon are layered atop crunchy toast Dukkah adds pops of complex flavors while the jicama is a fresh and sweet accompaniment

INGREDIENTS

Dukkah

2 tbsp hazelnuts

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp sesame seeds

1 tbsp nigella seeds

1 tsp fennel seeds

1/4 tsp salt

Hearty Breakfast Toast

2 slices bread of choice, toasted

4-6 tbsp plain yogurt

4 oz smoked salmon or lox, divided

2 tbsp dukkah, plus more if wanted

1/2 cup jicama, peeled and diced small

2 tbsp chopped parsley

1 tbsp fresh lemon juice

1 tbsp olive oil

salt and pepper to taste

Chocolate Cherry Homemade Granola

Photos by Danielle Fahrenkrug

PROCEDURE

For the dukkah in a dry skillet over mediumlow heat, toast the nuts and seeds shaking the pan to toast evenly and to avoid burning. Toast until fragrant and the oils are released, or 4 to 6 minutes. Set aside and let cool. Once cooled, combine, nuts, seeds, and salt in spice grinder and pulse until desired consistency is reached; coarser is my personal favorite. Store in airtight container for later. Dukkah can be made a few days ahead of time and will keep for one week.

In a small bowl combine jicama, parsley, lemon juice, olive oil, salt, and pepper, mix and set aside while you assemble the toast.

Divide and smear 2-3 tablespoons of yogurt on top of each toast. Top with 2 ounces of smoked salmon and 1 tablespoon of prepared dukkah. Spoon half of the jicama-parsley salad over the toast and serve immediately.

Broccoli Quiche

This tasty, meatless quiche is easy to make and looks great when it’s finished.

INGREDIENTS:

2 tbsp butter

1 onion, minced

1 tsp minced garlic

2 cups chopped fresh broccoli

1 (9 inch) unbaked pie crust

1 1/2 cups shredded mozzarella cheese (you can easy substitute cheddar cheese for this step)

4 eggs, well beaten

1 1/2 cups milk

Salt & Pepper to taste (roughly 1/2 tspof each)

1 tbsp butter, melted

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 C).

2. Over medium-low heat melt butter in a large saucepan. Add onions, garlic, and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.

3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.

4. Bake in preheated oven for 30 minutes, or until center has set.

morning aFter BreakFast Fix

What to do with the dinner party leftovers… with say pasta Bolognese, especially when the party goes until the wee hours

Sauté a handful of spinach with olive oil, salt, and pepper. Add in left over Bolognese sauce (chunky preferred) then heat through. Make a hole in center of pan and crack egg

Green Eggs Made with Kale, Tomatoes and Onions

Creamy Instant Oatmeal Topped with Bananas and Pecans

Photos by Danielle Fahrenkrug

Quality you can taste

into it, season with salt and pepper. Lower heat, cover with lid, and cook until the yolk of egg appears white (not too long!).

Meanwhile, toast sourdough bread. Rub toast with pealed garlic clove and serve.

Recipe by Sarah Dauekrik

grilled French toast with strawBerries

A great way to take advantage of a Ferno Grill’s versatility is by cooking breakfast on it. One of our favorite recipes is grilled French toast and fruit. The

flat side of the cast iron grates caramelizes the toast and fruit, producing wide grill lines for a beautiful, delicious way to start the day. Please note that a variety of fruit can be used for this recipe depending on what is in season, including peaches, mangos, pears, and apples.

The custard:

2 eggs

1 cup milk

1 tsp sugar

1/2 tsp vanilla

1/2 tsp salt

1/4 tsp cinnamon

Broccoli Quiche

Photo by Scott Stovick

Additional Ingredients:

4 slices of rustic bread, about 1 1/2 inches thick 3-6 large strawberries sliced in half

Directions:

In a shallow dish, whisk together all of the custard ingredients. Place the bread slices in the mix, flipping to saturate them and let stand for 10 minutes or more.

For the grill, flip at least one grate so that the flat side is facing up and preheat to 350 F (all burners on high and in the up position for 8-10 minutes). Place the soaked bread slices and strawberry halves on the grates and cook for 2 to 3 minutes per side.

Remove the French toast and strawberries from the grill and plate with butter and a healthy drizzle of your favorite syrup (pure maple is highly recommended).

Recipe and photos supplied by Ferno Grills, Goleta CA . www .fernogrills .com

creamy instant oatmeal topped with Bananas and pecans

Creamy Instant Oatmeal Topped with Bananas and Pecans is inexpensive, quick, filling, nutritious and kids love it! This one of our family favorite breakfast recipes that I enjoy sharing from our stove top to yours!

Servings: 2

Ingredients

1 cup quick cook oats (gluten-free)

1 cup water

2 cups cashew milk

1 tablespoon honey or maple syrup

1 teaspoon cinnamon

1/4 banana

1 tablespoon pecans

Instructions

In a saucepan, bring water, cashew milk, oats, honey (or maple syrup) and cinnamon to a boil. When it starts to boil, reduce heat to medium; cook about 5 minutes or until most of liquid is absorbed, stirring occasionally.

Remove from heat. Let stand until desired consistency then serve into two bowls and top with sliced banana and pecans.

Danielle Fahrenkrug | Delightful Mom FoodHealthy Gluten-Free Recipes | delightfulmomfood . com

chocolate cherry homemade granola

Crunchy sweet chocolate homemade granola recipe with rich sweet dried cherries and pecans . A nourishing breakfast food or snack served with creamy milk or as a parfait topped with fruit!

Ingredients

1/2 cup maple syrup

1/4 cup coconut oil melted

1/2 tablespoon vanilla extract

3 cups gluten-free rolled oats not quickcooking

3/4 cup sliced almonds

1/2 cup pecan halves

1/2 cup cocoa powder or carob powder

3 tablespoons ground flaxseed

1 teaspoon cinnamon

3/4 teaspoon pink Himalayan salt

1 cup dried cherries

1 cup semi-sweet chocolate chips (mini or larger)

Instructions

Preheat the oven 325 degrees F.

In a medium bowl, whisk together the maple syrup, vanilla, cinnamon, ground flax seed and salt until creamy.

In a large bowl mix together the oats, almonds, pecans, and cocoa or carob powder. Pour the wet chocolate mixture into the dry ingredients and stir to mix slightly. Pour in the melted coconut oil. Mix

well to coat everything.

Spread the granola mixture across a large sheet pan in an even 1/2 inch layer.

Bake for 30 minutes total, mixing after 15 minutes with a spatula to prevent burning and then spread out again on the pan evenly to finish cooking.

Remove from the oven and set the pan with granola on it aside to cool for 20 minutes. The granola will get crispier as it cools.

Once cooled, add the dried cherries and chocolate chips to the granola and toss to evenly distribute. Store the granola in an airtight container.

Danielle Fahrenkrug | Delightful Mom

Food - Healthy Gluten-Free Recipes | delightfulmomfood com

green eggs made with kale, tomatoes and onions

Easiest one dish dinner of eggs blended with kale, tomatoes and onions A great way to get kids to eat their vegetables

Servings: 6

Ingredients

8 eggs

2 cups kale chopped

¼ cup onion chopped

⅓ cup 2% or non-fat Greek yogurt

1 large tomato

½ teaspoon salt

dash of pepper

cheddar cheese for garnish organic ketchup for garnish

Instructions

Preheat oven 325 degrees F. Add all the ingredients except cheddar cheese into a blender and mix well.

Spray a 9 x 9 inch pie dish with cooking spray. Pour egg mixture into dish and bake at 325 for 40-45 minutes or until center is cooked. Remove from oven and sprinkle with cheese. Let sit for about 10 minutes before serving. Top with ketchup and serve with a side of potatoes.

Danielle Fahrenkrug | Delightful Mom FoodHealthy Gluten-Free

Grilled French Toast with Strawberries

Easy living in the Theater district of historic downtown Santa Barbara. Exclusive gated complex with concierge services. This luxury condo offers sumptuous master bedroom suite with a private balcony, Large walk in closet, bamboo floors throughout, Cesar stone counters, Wolf range and European style cabinets. The spacious living room and dining area with French doors opening to a fabulous patio that offers glorious mountain and city views. Private garage and additional locked storage room.

18 W VICTORIA STREET 310 | SANTA BARBARA

by Jeff mIller

Photo

Champagne Brunch seven days a week in the beautiful La Arcada Mall courtesy of State & Fig. www.stateandfig.com

Photo by Chuck Place

If you meld two words to make a new one, the fancy name for your creation is a “portmanteau.” “Meld” itself is one. The most common are “smog” and “modem” and “motel.” The zippiest might be “jackalope.” But the tastiest, without question, is “brunch.”

Theories abound about the birth of brunch. Some say it was a feast to reward hungry hunt-

ers back from a morning gallop. Some say it was to reward hungry parishioners back from a morning worship. Many more say it’s all about Sunday morning breakfast coming way too early after Saturday night revels.

But all agree that the first time the Frankenword appeared in print was in 1895, in the British magazine Hunter’s Weekly, which spoke highly of the hybrid as “cheerful, sociable and inciting,” able to put one “in a good

temper … satisfied with yourself and your fellow beings. It sweeps away the worries and cobwebs of the week.”

Since then brunch has had its booms and busts. Last May the New Yorker ran a story headlined, “Are We Done Hating Brunch?” heavily spiced with gripes from all kinds of haters, from a New York Times op-ed that groused, “Brunch Is for Jerks,” to an entire book titled, “Brunch Is Hell.” Strong talk. But

Sunday brunch spread for two at Scarlett Begonia in Victoria Court downtown. www.scarlettbegonia.net

then the writer reveals why the meal survives and thrives. For her it’s not about the “the lure of bottomless mimosas” or even fancy menus. It’s just that she likes eggs, coffee, a pastry basket, “the festivity of a weekend-only meal,” and a chance to read the Sunday paper while dining.

In vogue or out, the fact is that brunch has swept across the globe. These days you can brunch in Bolivia, in Bogata, in Borneo. And

you don’t want to miss the smørrebrød they dish up in the Zamoskvorechye district of Moscow.

Or you can leave the suitcases in storage and brunch in any of dozens of restaurants in and around Santa Barbara. Oeufs Mimosa au Homard await you at Stella Mare’s. Strawberries and Cream French Toast (with vanillascented mascarpone) at Scarlett Begonia. Huevos Hope Ranch at the Boathouse on Hendry’s

Beach, where, unlike Moscow, you might look out the window and see dolphins and whales cavorting in the Channel while you feast. Ditto at the Biltmore, where you can drive your appetite from the Carving Station to the Asian Station to the Dessert Station with a whistle stop at the Roe Bar en route.

By the time you finally lay down your fork, you’ll agree that brunch is many things, but definitely not hell.

Huevos Rancheros Santa Barbara style with toes in the sand at Shoreline Beach Café. www.shorelinebeachcafe.com

Traditional French toast and berries form fishouse on Cabrillo Blvd. www.fishousesb.com

Joshua Curry

Scrambled eggs with filet of salmon and greens from Savoy Café on Figueroa Street downtown. www.savoycafe.weebly.com

Eggs Tria…A Greek 3-egg scramble, with feta cheese, tomatoes, onions, and spinach. Served with toast & jam and morning potatoes. From Metropolis Fine Foods Merchant in the Funk Zone. www.metrofinefoods.com

The Monte Cristo brunch from Chuck’s Waterfront Grill. www.chuckswaterfrontgrill.com

Salmon Benedict from Mesa café. www. mesacafesb. com

Chuck’s, Metropolis, Mesa Café Danielle Fahrenkrug; Savoy Café Shelly Vinson

BRUNCH

If you’re planning to bring your own to Sunday brunch, the sparkling wines from Fess Parker Winery are a good pair with just about anything on the menu. For more info on all they offer go to www.fessparkerwineshop. com/the-bubble-shack

Eggs Benedict and Bloody Mary from Harbor Restaurant on Sterns Wharf. Served with Harbor potatoes and house made hollandaise sauce. www.harborsb.com

BUBBLES

Harbor photo by Joshua Curry

Avocado toast from Les Merchands. 131 Anacapa St. in the Funk Zone. www.lesmerchands.com

Breakfast on the beach from Sambos on Cabrillo Blvd. www.sambosrestaurant.com

A Santa Barbara tradition since 1983: Sunday Brunch on the patio at Paradise Café. www.paradisecafe.com

Banana French toast from Jeannine’s La Arcada downtown.

Photo by

Paradise Café—Chuck Place; Les Merchands courtesy; Sambos, Jeannien’s ShellyVinson

French Brunch: The house signature applewood smoked bacon and spinach Benedict with roasted potatoes from Stella Mare’s in Montecito. www.stellamares.com

Photo by Joshua Curry

Classic eggs Benedict with local Shalhoob ham and artichoke garish from the Crocodile Restaurant and Bar. www.crocsb.com

Bob’s Well Bread Bakery in Los Alamos. Croque-Madame.

Braulio Godinez

Courtesy Bob’s Well Bread

PHOTOS: DAWN BOWERY

The famous bourbon vanilla French toast and bacon from Succulent Cafe Wine Charcuterie. Poached Eggs in the background. 1557 Mission Dr., Solvang. www.succulentcafe.com

Danielle Fahrenkrug

Boathouse: Smoked Salmon Plate—Tom White’s decades-old recipe for curing & smoking salmon. Topped with capers and lemon pepper. Served with a toasted bagel, tomatoes, red onions and house-made dill cream cheese. A pairing suggestion would be a glass of dry sparkling wine

Photo by Chuck Place

Smoked salmon eggs Benedict from Lucky’s Steakhouse in Montecito. www.lucky-steakhouse.com

Photo by Chuck Place

Kitchen, Bath, Walk-in Closet, Fine furnishings and so much more. If you are not a designer we have a team here to help you. If you are a professional we are happy to work with you and your clients on all your projects.

HOME STYLE

A fusion of sound and image

The high-end Danish consumer electronics company, Bang & Olufsen, had a single goal for their latest surround-sound TV system named Beovision Eclipse: Merge images so lifelike they almost seem alive with sounds so powerful they jump out of the picture. It appears they have done just that. The system creates an immaculate sound experience and comes with a choice of a 55- or 65-inch flat screen and color options of natural, brass tone, or piano black. The system also supports Apple AirPlay 2 and Chromecast.

For a test view and listen drop buy the showroom of Mission Audio and Video . 1910 De La Vina Street www .missionaudiovideo .com

HOME STYLE

Modern look

Stainless steel 33-inch sink with accessory ledge from Blanco, which comes with its own custom cutting board. You can also add a steel colander.

Available at Economy Supply 632 East Haley St 805-965-4319 www ecomomysb com

Hostess Gift

The perfect dinner party or housewarming gift (never ask a busy hostess to find and fill a vase with water for cut flowers when you arrive!), these miniature phalaenopsis in small ceramic pots (from $10) fit easily on a side table or bathroom counter. Phalaenopsis (fayl-eh-NOP-sis) or “moth orchids” are known for elegant, graceful stems and exceptionally long-lasting blooms resembling delicate moths.

Available at Westerlay Orchids

Retail, 3504 Via Real, Carpinteria (805) 684-5411 . www westerlayorchids com

Toast the day…

For that special occasion when the Champagne is flowing. William Yeoward Fern Champagne Coupe and ice bucket with holder.

Available at Coast 2 Coast Collection in La Arcada Mall downtown www c2ccollection com

A table for the ages

The Italians are famous for creating beautiful, durable ceramics, which have stood the test of time and come to be revered the world over for their expert craftsmanship. This artisanal prowess is now being translated to exquisitely made Italian volcanic stone tables, using the same techniques as traditional handmade majolica. However, these tables are not ceramic. They are beautiful,

HOME STYLE

Marble with brass

Let your kitchen flourish by indulging in this elegant white marble with a hint of brass. Or create your own day spa fit for royalty with this delicate black marble and brass waterjet mosaic. It will facilitate feelings of serenity, beauty and fulfilment.

Both Empress Anastasia and Empress Helena are available at Tileco 7 North Nopal St www tilecodist com

virtually indestructible Italian volcanic stone composite, made to weather the hottest sunshine and fiercest winters year in and year out with absolutely no impact on the finish.

Expert Italian artisans employ ancient techniques to transform the volcanic stone into a highly dense and durable tabletop that is not only as hard as granite, but which also features the intricate glaze work that has made Italian ceramics famous for centuries. Each table is high-fired twice, creating an ultra-durable fusion of stone and glaze that’s ideal for carefree

outdoor use year ’round in all types of weather – but they look just as beautiful indoors.

Italian Pottery Outlet, a locally owned institution since 1982, keeps these tables in stock and available for immediate delivery All the legwork is already done getting them from Italy to the US, so before you know it you’ll be enjoying plenty of elegant meals, indoors or out 929 State St downtown 805-564-7655

Staying Green

by dennIs allen

Rainwater is a precious resource. Mostly it’s sent to storm drains and channeled, with gathered pollutants, into the ocean. There are better ways. The goal should be to maximize storage and infiltration of rainwater with the least effort and cost.

Rain gardens, a recent concept in landscape design, are shallow depressions a couple of feet deep and of varying size, which get filled with permeable materials (gravel, mulch, etc.) and planted with deep-rooted native plants. They collect rainwater from impervious surfaces such as rooftops, driveways, sidewalks, or patios. Plant selection is crucial, for they need to be able to withstand extremes of flooding and drought as well as concentrations of nitrogen and phosphorus, elements commonly found in stormwater runoff. Good plant choices are local wildflowers, grasses, sedges, ferns, and native shrubs. Those with deep roots provide the most cleaning and filtering benefits to the environment.

These indentations augment soil permeability, recharge groundwater aquifers, and build microbial activity and soil health. Above ground they add pleasing aesthetics, encourage diversity of birds and wildlife, and reduce the need for irrigation. A bonus is their ability to capture carbon. The cost of creating a rain garden is small, minuscule compared to the cost of stormwater drains.

When creating the landscape for our downtown property 10 years ago, our aim was to retain all rain on site and infiltrate it into our soil and vegetation. This led to creating many small water-harvesting “sponges,” mini rain gardens. On our small urban lot we planted native and Mediterranean species to attract birds and beneficial insects plus 30 fruit trees. We also created a vegetable garden area where the soil is continuously enriched by compost from our kitchen waste.

Another strategy we employed, because we were creating the landscape, was to build an underground reservoir using infiltrators buried two feet deep. Made of recycled polyethylene, these arches, 20 inches high, three feet across at the base and five feet in length, can be interlocked to handle large “surge” volumes of stormwater and store it until it seeps into the ground. We linked infiltrators together to form 50-footlong tunnels that have successfully retained all our stormwater on site.

Although not inexpensive to install, because of the excavation involved, infiltrators nevertheless cost less than permeable paving or drywells, while accommodating much larger quantities of stormwater. Also, they usually cost less than vegetated roofs or rainwater collection systems, other approaches to keeping rainwater on site. In addition to the “sponges,” plant selection, and infiltrator reservoir, we installed a 14,000-gallon rainwater catchment bladder to collect the rain for irrigation from the rear building. Such a system is expensive and should be created only after low-cost, low-effort strategies have been implemented.

Dennis Allen is the founder of Allen Construction Santa Barbara www buildallen com

Polished appeal

One of the most exotic stone upgrades you can make to your home or office is an accent wall using Azul Imperial Quartzite. Quartzite is a very hard natural stone. Quartzite slabs contain very high natural quartz content, and with that, comes density, stain resistance and minimal care requirements. The modern kitchen countertop is a perfect place for this material. Azul Imperial is known for its beautiful, exotic blue hues together with white and gold subtle veins that create its signature linear movement. The stone is suitable for a variety of design elements including floors, countertops and backsplashes as well as accent walls. Rachel

Tuttle, owner of Forte Stone Imported Granite & Marble says quartzite is one of the more popular materials with designers and architects because of its exotic patterns and durability. “It’s like granite on steroids, she says. ” She goes on to say that quartzite should be sealed with a quality sealer, but that done; the material will look brand new for years on end.

Forte-

A variety of quartzite slabs are available at Forte Stone, 6464 Hollister Ave , Goleta Slab yard is open from 10am to 4:30pm Monday-Saturday . 805685-6202 www .fortestone com

Kitchen with Island and Bar featuring lightly stained plain slice white oak, Shaker style doors and drawers with Blum motion soft close hinges and drawer guides. Cabinets by Architectural Millwork. www.archmill.com. Kitchen design and construction by Becker Studios, Inc. www.beckerstudiosinc.com.

Photo by Spenser Bruce

Jed Hirsch Construction and Kiesel Design collaborated on an extensive remodel at this Montecito property, focusing specifically on creating the perfect space for entertaining.

Breathing new life into an outdated property, this exquisite space now features guest quarters, a covered trellis, extensive outdoor seating and dining areas, sumptuous landscape design, and a seamless transition for entertaining both inside and out. www.jedhirsch.com

The beautiful Quartzite cabinet tops provide the look of marble without the maintenance of marble. Low profile LED lighting provides the perfect finish touch to this spectacular kitchen. Design and Construction by Montecito Kitchens 805-453-0518 www. montecitokitchens.com

Modern History. As implied by its name, the Modern History kitchen embraces the historic architectural elements while injecting a contemporary flair. All the cabinetry is shown in the Vista Plus door style with contrasting high-gloss white and Walnut veneer in the Classic finishes. Geared toward the homeowner who appreciates life’s finer elements, this kitchen is full of unique architectural features, functional storage, and plenty of space to keep the chef happy. Available at Santa Barbara Kitchen Company 1717 State St. 805-682-4003. www.thekitchencosb.com

This kitchen remodel by Mosaic Architects and Interiors maintains the space’s original architectural austerity with vaulted ceilings, understated cabinetry, and plenty of natural light. Kitchen built by Giffin & Crane General Contractors, Inc. www. giffinandcrane.com

Forever Home

A major remodel in Montecito built to last a century

by leslIe Westbrook

Photography by Jim Bartsch

ou’d be hard pressed to find a warmer, more welcoming, more enthusiastic couple than Peter and Kathy Halper, who are deservedly proud of the awardwinning remodel of their gracious 4,700-square-foot Mediterranean style home set on 1.2 acres in Montecito’s foothills. Having completed the makeover three years ago, the Halpers declare themselves settled, after many homes and moves, in their “forever” home, “Belcampo.”

The longtime life and design project partners enthused that they loved being on site every day, interacting with all the talented people that made their vision come to life.

According to the contractor-builder firm Allen Construction, this created a huge advantage. “The Halpers were very involved,” said Eric Johnson, the company’s Santa Barbara regional director. “Having them on site every day aided in quick decision-making on the spot. Also, the house was built to last. Longevity is a new term in green building. We like to build houses that will last 100 years from now.”

When the Halpers’ realtor, Susan Burns, showed them the original house, the longtime couple (together 41 years this spring) knew exactly what they wanted to do. Plus, this wasn’t their first creation. They’d built or remodeled many houses, including a 1940s Havana-style Laguna Beach home, a log cabin in Minnesota, a turn-of-the-century country farmhouse in Marin County, and even a rooftop ballroom turned penthouse in New York City.

Lifestyle decisions also made as the Montecito remodel was in process included creating a wine cellar and a bocce ball court, flanked by petit syrah grapevines and an array of fruit trees. Soothing babbles from the convergence of San Ysidro and Oak creeks add to the ambiance.

“Probably the most important part of this Allen Construction project was the building from scratch of a very large guest suite on the bottom level, which includes an elaborate master bath,” Peter said. “We needed the additional suite to offset the elimination of two bedrooms upstairs that were made into the master suite.”

In total, the two-story house house now consists of three bedrooms and three and a half baths. The downstairs guest suite has its own private entrance.

The remodel also included a lovely greenhouse also used for entertaining, complete with piped-in stereo sound and a 65foot lap pool.

While Kathy leaned towards Venetian style, Peter admits a penchant for French design. They created a happy amalgam, which is 100 percent them and 100 percent successful. The newly created entrance courtyard evokes Europe, with olive trees and formal hedges. A glimpse through the glass front door, through the cozy living room and beautiful outdoor loggia, reveals views to the Pacific Ocean and a portion of Santa Cruz Island.

Because the Halpers were so well prepared and knew what they wanted, the major remodel was completed in a year. It took two years for the landscaping, overseen by Peter, to fill in and be completed.

The first floor originally had four bedrooms, three and a half baths and lots of closets. Three bedrooms were converted into a lovely master suite with a plaster fireplace, a ceiling drop-down television, and fireside alcoves with built-in nooks. The shared master bath with vaulted plaster ceilings has his-and-her sinks separated by a huge “meet in the middle” walk-in shower with radiant heat floors. A satin pewter tub for two has a view. The couple happily shares their large walk-in closet, formerly a second bedroom.

The third former bedroom, now Kathy’s office, features luxurious leather flooring and plenty of built-in bookshelves for photos, books, and awards from her recently discovered passion, competition ballroom dancing.

Big, bold contemporary art mixes nicely with antique pieces, Venetian lighting fixtures, and antique sconces. Kathy’s beloved Italian pottery from various homes is now all together under one roof, some cleverly displayed and visible through chicken wire cabinet doors in the kitchen pantry.

The bright, cheerful kitchen was pushed out three feet to accommodate an island with a solid 10-foot-long pewter countertop. A cell phone charging station is hidden behind cabinetry that matches the refrig-

erator door. Clever counter space-saving pop-up appliance ledges add convenience.

Remodeling was not without its surprises. Once the longest residential pool in Montecito was created, the team was told they couldn’t fill it due to the drought. Peter’s archival research revealed an abandoned well, which now provides all the water for their landscaping, pool, and greenhouse. Stonemasons worked diligently for months to create the beautiful garden sandstone walls.

“We really enjoyed the building process and we were a great team,” Peter concluded. The couple admits they have little desire to leave their cozy idyll, which comes as no surprise.

“This is our first forever house and this is our forever community,” Kathy said. Those thoughts were echoed by her husband, whose hobby — when not feeding the chickens inherited from the original owners — is collecting vintage cars stacked in his very cool, six-car garage.

BUILDER /CONTRACTOR:

Allen Construction

www.BuildAllen.com

ARCHITECT:

Tom Ochsner

www.tomochsnerarchitect.com

Yard Art

Every garden tells a story, a story of its creator, its owner, and its locale. It is a work of art after all and like every good artistic endeavor, there is a story to tell. Sometimes it is easy to see, sometimes not, but if you look, it is always there. If you feel like expressing your hidden cowboy you could feature a life size, wild, rearing stallion complete with flaring nostrils. Add some cactus and maybe a trio of howling coyotes and you’re at home on the range. If you’re into paleontology, then maybe a Tyrannosaurus Rex or a Velociraptor sprinting at full gate. Right out of Jurassic Park.

The old adage, beauty is in the eye of the beholder, is never more evident than in the field of art. So when it comes to adding sculpture to your garden, there are no rules, no limits. Garden sculpture gives you an opportunity to

express a point of view, a story that is unique to you. The story can be whimsical or ethereal, humorous or serious, uplifting or frightening, enchanting or realistic, after all, it is your story to tell and reflects your own personality.

We have designed gardens for ancient Roman fragments, Limestone statuary from France and wildly flamboyant modern art. There was a garden for life-sized sculptures of African animals and one where there were so many cherubs, angels and gnomes that we thought we had been transported to Disneyland!

A garden affords an opportunity to express your unique perspective so let your imagination go wild! There is nothing to stop you once you get going. There are many places to locate garden sculpture here are a few local places to check out.

--Lisa Cullen

RESOURCES:

la sumida nursery

Contemporary iron sculpture

165 North Patterson Ave. 805-964-9944.

eye oF the day garden design center

Stone statuary from Europe .

4620 Carpinteria Ave, Carpinteria, 805-566-6500.

the sacred space

Wood and stone carvings from Asia

2594 Lillie Ave, Summerland. 805-565-5535

terra sol garden center

Contemporary iron sculpture

5320 Overpass Rd, Santa Barbara, 805-964-7811

Tea Gardens

A personal sanctuary for edibles and tonics

by lIsa Cullen

Spring is officially here and with it comes warmer weather, welcome sunshine, and an opportunity to spend more time outdoors in our gardens. I love to sit in my garden with a nice cup of tea, and best of all tea made from freshly picked herbs and flowers. My tea obsession led me to a new type of edible landscape I call a “tea garden.”

This tea garden is one of my favorites. A tea garden or if you are so inclined, a “cocktail garden,” is a version of an edible or sensory garden through which you can stroll, picking flowers, leaves, and even berries and bark, all

of which can be used to make herbal teas, tinctures, simple syrups, herbal salts and sugars, bitters, vinegars, and cocktails.

Recently I had a client whose baby liked to go out into the garden and chew on plants, rocks, dirt, and just about anything within reach. She and her partner also loved to create “craft cocktails” and were excellent cooks. This inspired a garden that was not only non-toxic but fully edible. And I’m not talking just fruit trees.

Lemon balm, lemon verbena, marjoram, oregano, thyme, mint, and even strawber-

ries were planted atop a wall that surrounded a flagstone patio, so to cascade down making for easy access. Above the patio a meandering pathway leads through a fruit orchard with mulberry, peach, apricot, kaffir lime, pomegranate, persimmon, and every variety of citrus imaginable. Passion fruit vine grows on the fence and of course there’s a vegetable garden with raised beds for the “usual stuff” like tomatoes, kale and whatever else fancy and the seasons dictate.

The result is a garden that’s safe for babies, animals, and adults alike and is an inspiration

for a myriad of delicious culinary experiments. Lemon balm, lemon verbena, and mint tea with a bit of rose, lavender, and hibiscus flower, can be served hot or iced for a refreshing change of taste, or can become simple syrup for drinks, desserts, and more.

Thus, the tea garden offers much more than tea. Lavender, rosemary, and sage; rose, mint and even nutmeg-scented geraniums along with juniper berries, pine, cedar and other edible, aromatic plants can be used not only for making teas and syrups but also to create uniquely fragranced salts and sugars. They can be used in marinades, salad dressings, and dry rubs. As you can see, once you get going the possibilities are endless.

Recipe for botanical simple syrup: Measure out 1 cup water, 1 cup sugar and 1/2 cup of the herb, flower, peel, or whole fruit of your choice. Bring to a simmer and allow to steep for about 30 minutes. Strain through a fine sieve and store in the refrigerator.

Of course, if you are going to be consuming anything from your garden you should not use pesticides or chemicals of any kind.

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

DINING OUT

OPAL RESTAURANT AND BAR

The niche opal has carved out for its cuisine is fusion, or the blending of flavors, both ethnic and geographic. Their latin version of a paella is actually a blending of Spanish, Mexican and Pacific Rim and includes fresh steamed mussels, Manila clams, bay scallops, tiger prawns, chicken and chorizo sausage on saffron rice with tomatoes, cilantro and Anaheim chiles, in a roasted garlic and herb broth. Delicious! 1325 State St. 805-966-9676. www.opalrestaurantandbar.com

Brayden Russell

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

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 9am-3pm. [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

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.

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

B=breakfast

Br=brunch

L=lunch

D=dinner

$=entrees under $15 $$=$15-$25

$$$=over $25

FB=Full Bar

B&W=Beer & Wine

Flavors are plentiful from the forest mushroom ragout offering at bouchon Santa Barbara. The dish features roasted cherry tomato, baby spinach, truffled panino, and pan jus. Pairs well with Margerum M-5, Granache.

Photo by Kim Reierson

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, 805-845-5800, elencanto.com, open daily for breakfast, lunch, and dinner, Sun. for brunch.

Chase Restaurant & Grill

Roost

Holdren’s Steak & Seafood

Olio Crudo Bar

Chase photo by Shelly Vinson; Roost by Joshua Curry; Holdren’s by Ashley Hardin; Olio Crudo Bar by Gary Moss.

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, 805-962-3313, 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. 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.

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 seat-

Petit Valentien

Danielle Fahrenkrug

ing. 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 9am2pm. [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 805770-5388.

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. An experience not to be missed! 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. Dine on flavorful modern tapas and fresh cocktails at this chic restaurant. 30 W. Anapamu St., Santa Barbara, 805-275-4232, milknhoneytapas.com; open Mon.-Sat. for dinner, Sun. for brunch.

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. 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 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”

SANTA BARBARA, CALIFORNIA U.S.A.

SANTA BARBARA, CALIFORNIA U.S.A.

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 E.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 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. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare. 801 Shoreline Dr., Santa Barbara, 805-568-0064, shorelinebeachcafe.com; open daily for breakfast, lunch, and dinner.

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 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 805-9669463. 814 Anacapa St. $$ (LD).

Voted BEST PASTRAMI SANDWICH

VENUES & PRIVATE DINING

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

Party in style with two covered patios (Lanais) upstairs at The Endless Summer bar- cafe, each with a capacity up to 60 guests. The entire Endless Summer can be rented for a capacity up to 185. Chucks Waterfront Grill is available for groups up to 70 outside on the deck, or inside up to 25 in the Cove. The entire Chucks Waterfront Grill can accommodate 150 guests. Reservations must be made in advance by contacting event coordinator, Kaity Swanson. events@chuckswaterfrontgrill.com, or by phone at 805-564-1200.

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, typifying the term “casual elegance”. Events by Stella

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

Kegs and Keglings

Zodos is party central!

There’s something ineffably happy and exuberant about a bowling alley when it’s done right, and Zodo’s certainly is. With 24 lanes and retro colors of orange, blue, and yellow, it’s a place the Big Lebowski would surely approve of. It’s basically a party here, with a photo booth, old-fashioned arcade games, a full bar, and a grill that serves everything from crispy tots to shrimp tacos to gourmet pizza. Even on a weekday afternoon, the lanes are rolling with happy bowlers and families setting up for birthday parties with balloons and cupcakes.

But where Zodo’s really shines is corporate events. Because who doesn’t want to enjoy a frosty beverage, listen to good music, and send a glistening bowling ball gliding down the lane, blasting those pins? As co-owner Steve Davis, a former professional bowler, says, “We’re here to have fun. By the time people leave, they say ‘That was really a lot of fun, I haven’t done that in so long.’” Zodo’s does everything from small parties to fundraisers and corporate events that rent out the entire place. “Depending on the size, the time of day, we customize events,” Davis says. “Bowling takes the edge off people. It’s a great opportunity for people to get to know other people at work they may not know well.”

What’s the secret to the enduring appeal of bowling? Davis’s take is this: “Everyone can compete. At the level of the recreational bowler, everyone’s pretty much equal, and they have a lot of fun. The other day we had a group with four lanes, and every time someone got a strike, everyone was cheering and yell-

ing. They get into it. It’s a very social activity. Have a few beers and it’s even more fun.” Glow bowling and different kinds of games are available for corporate events, and some companies arrange for trophies for participants or retro bowling shirts.

“We will offer you about everything we can,” Davis says. “Our party platters are great. I think the mini tacos are fabulous.” He also raves about the veggie platter and the fruit platter. “Ameri-

can fare,” Davis says. “A lot of it is finger food. Not many things you need a fork for!” Oh, by the way, they have one of the better burgers in the County, even if you just want to watch and eat. -- by Angela Borda

Zodo’s – Bowling & Beyond, 5925 Calle Real, Goleta . For more info on private and corporate bowling parties call 805-967-0128 www .zodos . com

Bloody well done

By JeFF miller

Script for Bloody Mary ad campaign:

Coffin lid creaks open, Dracula climbs out and opens crypt door revealing a bright, sunny day He recoils but then fights his way outside Cut to bar where he’s drinking a Bloody Mary Dracula flashes a toothy smile to camera .

DRACULA

Only one thing can get me up and out on a Sunday morning. A Bloody Mary. (takes a sip) Mmm, delicious.

Many non-vampires agree with Dracula. A Bloody Mary is a fine way to start a brunch, especially when the night before was celebratory. And the beauty of the modern Bloody is that it can almost be a brunch in itself.

Consider the creation at the Boathouse down by Hendry’s Beach. In addition to the required vodka (Reyka from Iceland) and tomato juice it includes a crispy slice of bacon, a steamed shrimp, olives, a pickled green bean, a stalk of celery, celery salt on the rim, and some ingredients that bartender Scott Johnson declined to reveal. “Can’t tell you everything ’cause that’s what makes it special, right?” he said. “Took me five minutes to disassemble so I could get to the first sip,” commented the publisher of this magazine approvingly.

Wander over to the FisHouse by the harbor and you’ll find the same sort of phenomenon, with a cocktail onion tossed in for good measure. Does anybody drink more than one of these marvels? “Sure,” said bartender Michael Monteleone. “Most people drink two. The third depends on how happy they want to make their day.”

Harry’s adds a spin with, get this, salami and swiss cheese. Scarlett Begonia takes pride in its all-organic version, with heirloom tomato juice, house-infused black pepper vodka, fresh basil and cucumber. Harbor Restaurant on Stea-

rns Wharf throws caution to the waves with a 22-ounce behemoth.

And that’s just a sample. In fact, it’s hard to find a restaurant in this restaurant-rich city without a Bloody that could entice Dracula to venture out into the daylight.

Which is reassuring to those who fear we’ve lost our creative edge. Quite the contrary, Fernand Petiot would be shocked. Petiot claimed to create the adult beverage in 1921 at the New

York Bar in Paris, which later became Hemingway’s hangout, Harry’s. His recipe: vodka and tomato juice. Not exactly stunning in hindsight, but a start.

As for the name, it’s linked to Mary I, queen of England and Ireland briefly in the 16th century. She only reigned for five years, but she killed enough Protestants in that time to earn the moniker Bloody Mary and a hallowed place in cocktail history.

The iconic Bloody Mary cocktail from Harbor Restaurant on Sterns Wharf.

Joshua Curry