Food & Home Magazine - Summer 2014

from The Palace Grill

Photo by Ashley Gove.

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

MAGAZINE

EXAMPLES FROM OUR DAILY CHANGING MENU

Fresh Local Crab Salad with Papaya, Limes & Ginger

Santa Barbara Black Cod with Meyer Lemon-Basil Sauce & Leafy Greens

Shelton Farms Duck with Cabernet Sauce, Baby Turnips & Leeks

Watkins Ranch Filet Mignon with Balsamic Sauce & Roasted Golden Beets

1305 STATE STREET SANTA BARBARA, CA

DINNER TUESDAY–SUNDAY FROM 5:30

TRADITION AWAKENED

PublIsher & PresIdent

Philip Kirkwood

phil@food-home.com

ContrIbutors

Raymond Bloom

Teri L. Breier

Kim Carmel

Lisa Cullen

Christina enoch

blackdogfoodblog.com

Bryan henson

Roger James

Lynette La mere

Julia mchugh

Jaime Relth

Louis Villard

Leslie Westbrook

PhotograPhy

Jim Bartsch

michael Baum

Bill Boyd

michael Brown

eliot Crowley

mehosh dziadzio

Barb fabian

Jennifer Lourie

Ashley Renée

Kim Reierson

Kevin Steele

Shelly Vinson

ContaCt InformatIon

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

www.food–home.com

Food and home (ISSN# 1533-693X) is published quarterly by metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in food & home are the sole property of metro Inc. and may not be duplicated or reprinted without metro Inc.’s express written permission. Food & home and metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & home and metro Inc. reserve the right to refuse any advertising. Food & home® is a registered trademark of metro, Inc. Copyright © 2014. All inquiries may be sent to: metro media Services, P.o. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in food & home are the sole property of metro Inc. and may not be duplicated or reprinted without metro Inc.’s express written permission. food & home and metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

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YOUR BROKER WITH A PERSONAL TOUCH

Q. What is you core philosophy concerning real estate sales?

Q. How did you get started in real estate?

I began my real estate career over 34 years ago in the Bay area where I was born and raised. Even in grammar school I loved going to open houses and looking at properties, dreaming of owning real estate one day. After graduating from college and working for 10 years in a totally unrelated field, my best friend said to me one day, ”You should go into real estate, you’d be very good at it!” So my career began... For the past 20 years I’ve had the great pleasure to work in the beautiful city of Santa Barbara. These years have been filled with many wonderful memories of so many clients who have also become great friends. I have been involved in numerous transactions, varying from luxury estates and historic ranches to condos and lots. My clients range from first time buyers to clients with multiple homes and real estate investors. I’ve had the pleasure of serving buyers and sellers from Santa Barbara, Montecito, Hope Ranch, Santa Ynez Valley, as well as the surrounding areas.

Dedicated to being a cut above, I genuinely care about my clients and have a profound understanding of how demanding and complex it can be selling and/or purchasing property. My philosophy is embedded in the passion to work with integrity, loyalty, and professionalism.

After all, in most cases, buying property will be the largest purchase a person will make in a lifetime. I see my vocation as a personal advocate for my clients, continuously looking out for their best interest before, during and after every transaction. My attention is kept on the detail and on the highest level of quality in marketing, selling, and overseeing every escrow through to a successful close.

Q. What do you enjoy when you’re not selling real estate?

I’m passionate about Santa Barbara and I am a strong supporter of several charitable organizations and love giving back to my community. I have honored sponsorships, served as a board member as well as volunteered to many various non-profits. The rare free time that I have, I enjoy spending with friends, hosting parties, going out to the fine restaurants of Santa Barbara and wine tasting up in the Santa Ynez Valley.

Other interests are attending the theatre, watching movies, taking long walks on the beach, and sailing along the coast of Santa Barbara. The view of the city and mountains from the water is simply breathtaking.

Q. Where do you want your career to take you?

I absolutely love what I do and plan to continue with this fulfilling career as long as possible. In order to serve my clients needs, I will carry on with educating myself and implementing today’s technology to the highest level. I have always believed in the motto “You are never too old to learn something new!” I will maintain to serve the needs of my real estate buyers and sellers, working to keep a respectable reputation and be an inspiration to those around me. I will remain dedicated to my craft, stay involved in the community, and sing the praises of our beautiful Santa Barbara, a city so enriched with world-class art, culture, entertainment, and remarkable people.

TERRY RYKEN

(805) 896.6977

TerryRyken.com

TerryRyken@aol.com

CalBRE# 01107300

TERRY RYKEN

Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) service marks used with permission. Operated by Sotheby’s International Realty, Inc.

A dream come true FI RS TS

Olio Crudo arrives in SB

For over a decade, Elaine and Alberto Morello, owners of the highly acclaimed Olio e Limone Italian restaurant on Victoria Street in Santa Barbara, have dreamed of adding a crudo bar (featuring raw Italian seafood and meats) to their group of downtown eateries. “The crudo menu is highly ingredient driven, showcasing the freshest in seasonal products,” says Elaine. “We finally have a bar attached

to the main restaurant and we’re now able to serve cocktails and small crudo plates to our guests. We’ve actually been serving crudo at Olio e Limone for years.” The Morellos took the new space in February of 2013 and spent an entire year in the construction and design. The crudo style they serve is inspired from northern Sicily (where Alberto is from) and relies on the traditional Italian method of preparation. The es-

sence of a well-made crudo dish begins with the freshest, in-season local fish available, sliced thinly against the grain with a drizzle of the finest extra virgin olive oil Sicily has to offer and a pinch of sea salt. heaven in every bite!

Thus far, the most popular dishes on the menu include Tonno Rosso (Atlantic Bluefin Tuna with ginger vinaigrette and wasabi shoots; Ala Lunga (sliced Bluefin Tuna with sous-vide baby artichoke, crispy pearl onion rings and a jalapeno-scented vinaigrette); Polipo (mediterranean octopus with sliced new potatoes, frisee lettuce and spicy Controne pepper); maiale (Pressed Kurobuta pork belly with shaved Brussels sprouts and fuji apple chutney.) The entire menu is can be paired with a wide selection of wines, champagnes and cocktails all served in a dramatic, well appointed bar setting.

elaine says the menu will change with the season as it becomes readily fresh from the local markets. She expects the summer and fall seasons to feature halibut, black cod, yellowtail and swordfish paired with a bounty of local produce and herbs. The olive oil, of course, will exclusively come from their source in Sicily.

elaine also is proud of the interior design of the restaurant, which features a faux marble bar to ceiling wall, which was inspired by their travels to milano, Italy and New York. “ The goal was to create a space that feels like milano,” says elaine. “We also use vintage champagne glasses with a wide rim from the 50’s and 60’s and silverware with fish scale handles.” –

By Raymond Bloom.

Photo courtesy of Olio Crudo Bar and Gary Moss /garymossphotography.com

Olio Crudo Bar is located at 11 W. Victoria St., Ste. 18 next door to the main restaurant Olio e Limone. The eatery is open daily starting at 5pm and seats on a first come first serve basis. 805.899.2699.

PeAchy Love…

If you love anything with fresh peaches, you just have to have this peach dessert from the kitchens of Chef John Downey. Two layers of almond meringue, homemade peach ice cream, toasted almond flakes, topped with slices of fresh peach and served on a pool of fresh strawberry sauce. To die for! “I’m very fond of good peaches and I was looking for a new dessert to showcase at our Celebration of Summer dinner a few years ago, Says Chef John, remembering the roots of his culinary invention. “Reaching back almost fifty years I remembered a fresh peach vacherin that we served at a special dinner at my cooking school in England. The Frozen Peach Dacquoise was thus begat.” Downey’s is located at 1305 State St. 805-966-5006.

Art meets grape

Carr Winery has managed a new product, Cross Hatch that uses a co-fermentation process of 40 % Cab franc and 60 % merlot giving the wine a clean character all its own. The Cabernet franc and merlot both come from Camp four Vineyard planted in the far east end of the Santa Ynez Valley. This region of the valley has a very hot climate with many summer days over 100 degrees producing the perfect growing conditions for these grapes. The rocky soils of the foothills stress the vines into producing smaller clusters with richer flavors. Violet in color with aromas of green pepper, tobacco, and chocolate; this wine will arouse your senses. A soft mid-palate, firm tannins and flavors of black cherry, lavender and a touch of oak. Subtle, smooth and delicious with grilled foods on a hot summer evening. The small case production will most likely sell out soon, so buyers looking to add this winner to their summer cellars need to be swift. www.carrwinery.com

Shelly Vinson

Downey’s Frozen Peach Dacquoise

Photo courtesy of Carr Winery

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.

2012

Food 26

Decor 21

Service 25

Cost $47

Canned offerings

California means sand, surf and sun on the one- ohone, and the Central Coast is no exception. here the mountains meet the sea, and figueroa mountain Brewing Co. has brewed a Kölschstyle beer to celebrate the best of both worlds.

Set to debut in early summer 2014, Figueroa Mountain Brewing Company will be joining the can revolution by debuting its first canned beer. featuring the California coast, fmB “101” is a California-style Kölsch, a term coined by Ceo Jaime dietenhofer.

“A California-style Kölsch is a take on a German classic,” explains dietenhofer.

“We wanted to can a light, lower-alcohol beer that goes great with camping, a day at the beach or just kicking back with a beer at home. ‘101’ is a flavorful, food-friendly beer for every occasion.” fermented like an ale, and cold-conditioned like a lager, this delicious craft brew has a delicate, fruity aroma with a crisp, clean finish.

For more info go to www. FigMtnBrew.com or call (805) 694-2252.

grilling The King

one of the best tasting things you can do for your health is to choose fresh California King salmon for your meal. We all know about the magic oils found there…the ones that help your heart and your arteries stay strong and unclogged. experts at The American heart Association say to include a four to six-ounce serving once a week (two if you can afford it.)

It’s hard to go wrong when cooking King salmon. You can bake it, poach it, steam it and, of course, grill it…a Santa Barbara local’s favorite. Kings tend to have a higher fat content than most fish, which gives it a moist and smoky grilled finish. The following recipe is a great way to serve the King!

WILd CALIFOrnIA KIng

SALMOn SuMMEr BBQ

PArTy!

Serve this meal with Quinoa, a big fresh organic salad with homemade vinaigrette, crusty bread from Our Daily Bread, local wine and homemade lemon-aid, then coconut cake for desert.

1 side California Wild King Salmon from the Santa Barbara fish market, skin on, pin bones out. About 3 or 4 lbs, feeds 6-8 people.

Slice into single serving portions. I tend to go bigger in the 8 oz range because we are all fish fanatics.

Place in a large bowl and drizzle with olive oil. Carefully massage the olive oil onto each peace of fish. Lay each portion on a cookie sheet (after oil massage)

dry rub: I make about a cup of it so I have it around the house. I love the Santa Cruz Market spice wall with all of the 3-4 oz ish packets-- so a field trip to Santa Cruz Market or Whole Foods Market is a must.

In a bowl mix together the following…This makes enough for many other meals.

1 packet garlic powder

1 packet granulated garlic

1 packet onion powder

1 packet granulated onion

1 packet ginger

1 packet paprika

3 tblspn sugar

1 tblspn brown sugar

1/2 packet cumin powder

2 tblspn salt

1 tblspn black pepper

Place in an air-tight container.

Papaya/Mango/Avocado Salsa

1 peeled/diced mango

1 small peeled/diced papaya (or half of a big one)

1 diced avocado

1 fresh Jalapeno pepper, seeded (if you don’t want it too spicy, you can use a pickled/ canned Jalapeno instead)

1 cup of fresh finely chopped cilantro

1 cup of fresh finely chopped basil

1 cup of fresh finely chopped Italian parsley

1 tspn (or so) of fresh finely chopped ginger

1 lemon, for juice

1 lime, for juice

1/4 cup balsamic vinegar

1/2 of an orange, for juice

1/2 diced red onion salt and pepper to taste

Generously cover the fish with the dry rub, both sides. About 4 or 5 tablespoons worth. Put the rest of your dry rub in an air tight container.

Place the fish on your medium heat grill, skin up. Let cook about 5 minutes and carefully flip and cover. Let it cook until the flesh turns light, about 7 more minutes, which will also crisp up the skin. If you prefer your fish less rare, let it goes an extra 2 or 3 minutes.

Plate the fish and spoon out enough of the salsa to cover the fish.

Recipe provided by Theresa Piacentini-Smith. Santa Barbara Fish Market, 805-965-9564. www.sbfish.com For more recipes and general local fish talk visit her blog at: cookingseafood. blogspot.com

Les Marchands

What began in 2010 as a brainstorming session between friends has grown into a funk Zone hot spot for wine lovers and those craving legendary cheese, flaky baguettes and european ambiance. Since opening in the late summer of 2013, Les marchands has developed a cultivated following.

Co-owner and master Sommelier Brian mcClintic admits, “This is by far the hardest thing I have ever done. If you have a weakness, running a restaurant will exploit it.” While he always considered himself a specialist in the past, this venture as demanded he along with co-owner eric Railsback wear numerous hats and spend a good amount of their waking hours at the thriving business.

Some of their most popular dishes include ramen (served as a special on fridays), hope Ranch mussels and a Charcuterie plate, which is served with pickled vegetables, mustard and cornichons. They also host a popular ticketed 5-course dinner ($75) with an optional wine pairing ($40).

And then there is the wine. While they are located in the heart of Santa Barbara’s wine alley, Les marchands offers anything but the norm. Their largely french and Italian wine list reflects mcClintoc’s and Railsback’s sommelier pedigree -- as do the hundreds of international wines carried in their wine shop, which is located within the same space. mcClintoc says, “We were pleasantly surprised at how much locals, who make up the majority of our business, wanted european wines. our staff are all knowledgeable, and we ask good questions so we can suggest wines that customers will enjoy.”

And while not necessarily inexpensive, they consistently carry wines that offer good value in their price category. Tasting constantly and visiting europe

Rising Star

dan Randall, co-owner of Green Star organic Coffee, recently opened his first retail venture at Santa Barbara Public market. Randall and his partner Werner diaz are roasters, each with 22 years in the specialty coffee industry. The company was founded on principles of fair trade with the intention of making a great tasting cup of coffee. “We source only the finest certified organic fair trade coffees from premier growing regions around the world,” says Randall.

Celebrating its tenth anniversary in January, Green Star continues to meet stiff requirements for certification from a variety of respected organic organizations, and uses only organic products.

regularly, mcClintoc and Railsback insist on knowing where a wine came from and how it was made. mcClintoc adds, “It’s kind of like meeting someone’s parents and suddenly understanding where all their quirks derive from. We know where these wines are born and they are each chosen with intention.” he also admits that they stock what they enjoy drinking, which leans toward a large offering of white and rose wines.

for those looking to stomp some grapes, Les marchands offers wine education, several curated wine clubs and private tasting opportunities. mcClintoc and Railsback also consult with clients who are looking to build a significant wine cellar by offering concierge services such as buying, selling and appraisal of notable vintages. --

By Jenn Kennedy

For more information, classes or reservations: lesmarchandswine.com.

“We were proud participants in the earth day festival in Santa Barbara, and look forward to being a valued member of the Santa Barbara Public market,” said Randall.

SBPm has free underground parking with access off Chapala Street. --

By Bonnie Carroll

Located at 39 West Victoria Street. 805-845-5564. www.greenstarcoffee.com

The little gourmet shop on the corner

Amy Isabella Chalker is the founder and owner of Isabella Gourmet foods in downtown Santa Barbara. Growing up in Cape Cod, where the corner store was a fixture, she hoped to create a business in Santa Barbara where locals who love gourmet foods could shop, and area vendors could sell their unique wares. Celebrating a successful first year anniversary this month with friends and business associates, it appears she has done just that. 75 percent of her vendor base is from the surrounding Santa Barbara community, and she has steadily built a strong customer base of local residents.

According to Chalker, the Isabella location in La Arcada was an accident. “I saw the for rent sign, and spoke to the onsite owners, who welcomed us to become tenants. I did not expect to find a place so quickly, and had to scramble to do a proper opening with the products I wanted on the shelves when the doors opened,” she said.

Products at Isabella include a bevy of gourmet vegan, vegetarian and gluten free items to go from Gleeka Bakery The shelves are filled with beautifully packaged items from ojai olive oil, Suze Jalapeno Jelly, Spanish Tin spices, Lucy’s Way nuts, Twenty-five Blackbirds chocolates, SB olive Company dirty martini mix and more. Goddard Kitchen fresh farm-to-table sandwiches and salads have been added to the takeout menu, and are available daily to the downtown lunch crowd… all looking gourmetlicious!

The enthusiastic business owner says she welcomes working with local restaurant owners like Ron True of Arlington Tavern to sell their signature food and beverage products at Isabella. “our future may include selling select wines, possibly from Carr or Sanford Wineries, and opening a second location in the hamptons is always on my wish list.” Chalker believes good business is about good friends and neighbors, and she is well on her way to realizing her dream of providing a gourmet corner store with an upscale inventory in the heart of Santa Barbara.

--By Bonnie Carroll

Isabella Gourmet Foods is located at 5 East Figueroa Street Downtown (805) 585-5257. www. isabellsgourmetfoods.com

Ashley Gove

www.isabellagourmetfoods.com

BrAndEr Au nATurEL

WINE 2011 SAndHI PInOT nOIr

WEnzALu

VInEyArd

$44 mineral-driven and savory, beautiful dried herbs, rose petal and assorted red-fruits as well as a medium-bodied, focused and wellstructured palate. A fantastic wine!

Available at Renegade Wines 417 Santa Barbara Street Suite A-6 www. renegadewines.com

top cellars

Very Loire Valleylike, with bright acids and minerality accompanying the citrus and delicate herbal notes.

Available at the Winehound on upper State in La Cumbre Plaza. 805-845-5247.

2012 “LA rInCOnAdA nEyArd” PInOT nOIr

$58 ull of strong spice notes, from white pepper to tobacco leaf and cedar. These aromas pair beautifully with delicate hints of rose petal and wild blackberry, which continue on the palate. This wine has great structure, and we expect it age quite well, but it’s showing fantastic now.

Available at Renegade Wines 417 Santa Barbara Street Suite A-6 www.renegadewines.com

Local spirit

CuTLEr’S gIn is a true new-western style gin that emphasizes the bounty of amazing citrus grown throughout the central coast, along with floral notes of local elderflower and jasmine, spicy notes of Cardamom, which are balanced with traditional botanicals of Juniper, coriander, and angelica. every batch of Cutler’s Gin begins with a highly refined corn based spirit, distilled six times to create a gluten free base spirit with a very subtle hint of natural sweetness. Select organic botanicals are added to the base spirit, and allowed to steep for a period of time. The botanical infused spirit is then carefully distilled again, bringing out the very best character of each botanical. enjoy Cutler’s Gin on the rocks, in your favorite cocktail, or shake it up cold with a touch of dry vermouth to make the finest martini to ever cross your lips. For more info on this local spirit go top www.cutlersartisan.com

MArgErEuM 2010 M5

International Wine Cellar rating: 90..”Spicy black rasorange aromas are complicated by suave floral and anise nuances.”

Available at the Winehound on upper State in La Cumbre Plaza. 805-845-5247.

The Beer Guy

Arlington Tavern’s Diego Barbieri

If you ever have a chance to sit down and talk beer with diego Barbieri, owner and bar manager at the Arlington Tavern downtown, plan on spending several hours…oh, and bring your appetite, too. over his restaurant career, Barbieri sampled thousands of beers from all over the globe. “how many?” he laughs. “That’s like asking how many grains of sand are on the beach. I don’t know…I’ve lost track.” Although fun, it is nevertheless his job to find a unique tasting character in a beer that will be welcomed by most palates and pair well with co-owner Chef Ron True’s Arlington Tavern menus. And at this, he has become a master.

“Pairing beer with food is a lot like wine and food, except for the carbonation,” he says. “You want to play off the same variables…texture, body, flavor hints and intensity.” one example of this is Baba Black Lager from Uinta Brewing Company in Utah. “It has a light body just like a regular lager, but because they roast the malts a lot longer it gives Baba a roasted, nutty, mouthful flavor which is just fantastic,” says Barbieri. “I stock the beer because it’s a perfect pair to our short ribs and our house cheese burger.”

Barbieri also looks for draft beers that the Tavern can use when making their popular house mustards. he says they currently use firestone 805 Blond, figueroa mountain hoppy Poppy IPA and Guinness. out of that mix, mustards and mustard sauces are made and subsequently those three beers become excellent pairs to the house pork belly and the Kobe hot dog, both mainstay menu items. on the other side of the tasting scale, Barbieri says two of the white ales, einstok from Iceland and hitachino from Japan, are extremely well crafted, crisp tasting and balanced with very subtle hints of coriander and orange peel, which make for an excellent match to their seafood dishes, particularly the black cod and bouillabaisse. “There is no shortage of flavors here. We pretty much have something for every palate.”

Although Barbieri has been in the restaurant industry for 14 years, and worked every position possible, from dish washer in Brazil to line cook in Australia to his present position at the Tavern, he says he’s just getting started with what he feels is his true calling as “the Beer Guy” at the front of the house. “I enjoy welcoming our guests and watching them have a great experience with our menu, especially when they’ve chosen a beer that compliments and actually improves on the flavors.”

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Beer pairing dinners have become a regular feature at the Tavern with local brews like firestone and figueroa mountain taking the stage to explain the details of their products, and of course Barbieri and Chef True were there to plan and pair the menu. “These dinners have been off the hook and we definitely have plans for more,” he says. ”We’ll be looking for some up and coming brew masters, maybe from oregon. There are lots of talented brewers in oregon, plus they have all that fantastic rainwater which makes for great beer!”

As for crafting his own brew Barbieri says he’d love to some day, but the opportunity and timing just aren’t there right now. Instead, he prefers to hone his tasting and pairing skills at the Tavern, all the while looking for that perfect brew and anyone who wants to sit at his bar and share it with him.

–By Raymond Bloom

For details on up coming beer dinners and seasonal menus visit www.arlingtontavern.com or call 805770-2626

“There is no shortage of flavors here. We pretty much have something for every palate.”

m ehosh d ziadzio

with

over

Let them eat toast!

Tempting French bites from local breakfast haunts

by bonnIe Carroll

Scarlett Begonia D’Angelo

The origins of french toast have many versions. The popular history suggests that poor, medieval european cooks who had to stretch limited amounts of food to feed large families created the tasty breakfast. Stale and moistened bread with milk and a few eggs for protein filled the bill nicely. medieval recipes for french toast suggest it was also a dish enjoyed by the wealthy, which wrote and published all the cookbooks of the day. Their recipes recommended using the finest bread available with the crusts cut off, which is something an impoverished hungry person would be highly unlikely to do. for your enjoyment here are a few of Santa Barbara’s best french toast offerings.

eladio’s Jeannine’s

SCArLETT BEgOnIA

Scarlett Begonia owner Crista fooks and her Chef de Cuisine Avery hardin feel the secret to the success of their french Toast with pork belly, and a poached egg is the deux hand molded sour dough bread loafs that come straight from the ovens Crista’s mother, Wendy fleming. The delicious bread is dipped in a thick mixture of egg, organic milk, vanilla, a touch of brandy, and is then cooked to perfection on the griddle. According to Crista, “the recipe was created over time, and we then added fresh fruit, butter and almonds to top it all off.”

d’AngELO

BAKEry

enjoying the Gutierrez Street outdoor service at d’Angelo Bakery on Sunday morning is an ideal place to people watch, read the paper and enjoy either their french Toast baquette slices coated with batter and covered with powdered sugar, or their unique Banana’s foster french Toast with sliced banana and brown sugar flambéed with rum and served on delicious banquette french Toast slices.

Our dAILy BrEAd

Laurie Zalk, owner of our daily Bread, offers french toast with three choices of freshly baked bread; brioche honey, organic honey, and gluten free. The bread is dipped in a batter of fresh milk and eggs, and is

cooked to perfection on the grill. Zalk serves her dish with fresh macerated strawberries, sugar and fresh basil, or with a berry compote of strawberries, blue berries and raspberries. “our recipe can be served several ways, and some customers prefer it with vanilla or cinnamon,” she says.

ELAdIO’S

eladio’s, overlooking Stearns Wharf, is a favorite breakfast destination for local families and visiting tourists. eladio’s french toast, made with brioche bread from La Brea Bakery, stuffed with mascarpone cheese, Tahitian vanilla, along with fresh assorted berries and syrup. It pairs nicely with fresh juice, coffee or cocktails. According to Chef Alfredo Solorzano “eladio’s french toast is a generational recipe passed down over the year’s, with only slight changes to improve the overall balance.”

JEAnnInE’S LA ArCAdA

Jeannine’s in La Arcada is always jammed with customers, and the aroma of tempting specials including their two french Toast offerings of Kahlua Banana french Toast made with authentic Challah bread topped with bananas sautéed in Kahlua, brown sugar and butter, or their french Toast Breakfast, served with two farm fresh eggs and a choice of bacon, sausage or ham, which are both customer favorites.

our Daily Bread

So Summer!

Peach pies, sensational salads and spicy, cold drinks

drEAMy PEACH TArT

Ingredients:

1 ½ cups graham cracker or vanilla wafer cookies

½ cup smoked almonds

¼ cup plus 2 TBS sugar

5 TBS unsalted butter, melted

8 ounces cream cheese, softened

¼ cup sour cream (or Greek yogurt)

1 egg

2 firm, ripe peaches, peeled and cut into wedges

Preparation:

Preheat the oven to 350. In a food processer, pulse the graham crackers or wafers with almonds and 2 TBS of the sugar until fine. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs into a 9-inch pie pan. Bake 10 minutes for crust to set.

mix cream cheese, sour cream, egg and two TBS of the sugar and process until smooth. (Same if using Greek yogurt.) Pour mix into the crust and bake for 15 minutes. Let cool and then freeze for 15 minutes. Sprinkle remaining sugar on the peaches and mix gently. Arrange the peaches over the custard. optional. Gently heat 1 TBS of apricot jam with a splash of water. Let it cool slightly and brush it on top of the peaches for a glossy finish.

By Christina Enoch—Black Dog :: Food Blog. www.blackdogfoodblog.com

TrOPICAL SHrIMP CEVICHE:

(Serves 6)

1 pound peeled and deveined shrimp

1 bay leaf

1 celery stalk

salt and pepper to taste

2 ripe mangos

1/3 cup red bell pepper

1/2 cup red onion

1 bunch fresh cilantro

1 ounce olive oil

2 ounces fresh lime juice

4 ounces fresh orange juice

HOME COOKING

santa BarBara Certified Farmers Market

Friends • Flowers • Food • Fun

8 markets 6 days a week

Saturday 8:30am-1:00pm

Corner of Santa Barbara and Cota Streets

Sunday 10am-2:00pm

In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center

t ue S day 4:00pm-7:30pm summer* 3:00pm-6:30pm winter*

500 and 600 blocks of State Street

Wedne S day

2:30pm-6:30pm summer* 2:30pm-6:00pm winter*

In Solvang - Copenhagen Drive and First Street

t hur S day 3:00pm-6:30pm

In Goleta - corner of Storke and Hollister 7004 Marketplace Dr., inside the Camino Real Shopping Center

t hur S day 3:00pm-6:30pm summer* 3:00pm-6:00pm winter*

In Carpinteria - 800 block of Linden Ave.

f riday 8:00am-11:15am

In Montecito - 1100 & 1200 blocks of Coast Village Road

(805) 962-5354

www.sbfarmersmarket.org

Cut shrimp into small pieces and quick boil with bay leaf, celery and salt for 1 minute. Peel and dice mango, bell pepper and onion into small cubes. dice cilantro. mix all ingredients in a medium bowl, adding the olive oil, lime, and oJ. Salt and pepper to taste, and let sit for 1 hour before serving (to ‘cook’ the shrimp).

Recipe courtesy of Rudy Alvaro, owner of Paloma Restaurant www.palomagoleta.com

BLOOdy MAry “SHOOTErS”

(Serves 2)

1 oz vodka

2 oz spicy tomato juice

1/2 tsp lemon juice

1/4 tsp Tabasco

a dash of Worcestershire sauce

a dash of salt

Salud Spicy Cocktail Salt

by The Spanish Tin

lemon wedges for garnish

2 small celery stalks

crushed ice

Take a lemon wedge and run it along the rim of both shot glasses. Pour a bit of Salud Spicy Cocktail Salt onto a small plate, dip the moistened rim into the salt, and repeat on second shot glass. Put all the ingredients into a shaker with ice and shake well. Pour cocktail mix into the spicy salt rimmed shot glasses and garnish with lemon wedge and celery stalk. drink as you would a shot. Cheers!

By Nydia Armendia-Sanchez www.thespanishtin.com

CuCuMBEr MArgArITAS

On THE rOCKS

(Serves 2)

1/2 medium cucumber peeled diced

3 oz tequila

2 oz triple sec

8 oz margarita cocktail mix

Salud Spicy Cocktail Salt

by The Spanish Tin

2 tsp lime juice

lime wedges for garnish

ice

Run a lime wedge along the rim of both glasses. Pour a bit of Salud Spicy Cocktail Salt onto a small plate, dip the moistened rim into the salt, and repeat on second glass. muddle the cucumber in a shaker. Add ice, tequila, triple sec, lime juice, and margarita cocktail mix and shake well. Pour margarita mix into your glasses and enjoy! Salud!

By Nydia Armendia-Sanchez www.thespanishtin.com Featured in Isabella Gourmet Foods.

ASPArAguS And yOung

BLACK KALE rISOTTO

I love incorporating kale into family dishes and they really like this rustic dish. It’s also wonderful with sausages. In this I use white wine but we make many risottos with red wine as well. It’s just as delicious and gets a beautiful color from the wine so do try that some time too.

2 bu. black kale

1 bu. asparagus (not baby; the bigger the better)

3 shallots or a small yellow onion, diced

1 cup Arborio rice

1 bottle of a sweeter white wine

2 cups chicken stock

Salt & pepper to taste

2/3 cup parmesan

Nydia Armendia-Sanchez

Nydia Armendia-Sanchez

HOME COOKING

Get everything ready; rinse the kale well and cut whole bunches every 3/4ths of an inch until you get to the “stemy” part; you can pop those in your compost bin. Rinse and cut the asparagus at an angle about every 3/4ths of an inch; don’t use the tough ends. open the wine.

heat a very large sauté pan (12-14”) on high heat. Sauté the shallots, adding the asparagus after a few minutes for about ten minutes total. Add the rice to the pan and toss around for about four minutes. Stir in about 6 oz. of the wine at a time and allow that to reduce after each addition, keeping the heat high. When the bottle of wine is about half used, add in the kale, tossing and allowing to wilt in; season with salt and pepper to taste. Continue adding in wine and then the chicken stock, reducing it down 6-8 oz. at a time. don’t worry about the kale, it steams in the reducing wine and cooks, working itself into the risotto as you stir. Check for doneness and seasoning; this dish takes about 40 minutes total to cook.

finish the risotto by stirring in the parmesan and allowing it to rest for 5-10 minutes before serving.

lynette la mere

AVOCAdO SMOOTHIE

Blend ingredients well and serve over a bit of ice.

1 ripe banana

¼ of a cucumber; peeled

1/3 of a ripe avocado

½ cup yogurt

1 tbl. honey handful of ice

MAngO SErrAnO BAJA SALAd (Serves 6 – 8)

Baja Salad:

2 hearts of romaine lettuce, clean, dried and chopped

1 small red onion, thinly sliced

3 great tomatoes, diced

1 cucumber, halved and sliced

1 diced red or yellow bell pepper

2 avocados, diced

2 ears sweet corn, cut off the cob

2 handfuls of fresh corn chips, crumbled

1 cup queso fresco cheese (optional)

Toss all ingredients in a large bowl. Add dressing a few minutes before serving.

mango serrano dressIng:

2 serrano chiles

½ cup apple cider vinegar

½ tsp. salt

¼ tsp. pepper

½ cup fresh mango

1 tsp. honey

juice of ½ a lime

one night before serving, smash chiles with the handle of a chef’s knife in a plastic bag, pour apple cider vinegar over chiles, and let them sit. Immediately before serving, strain out chiles then blend vinegar with all other ingredients, and toss into salad. —LLm

Shelly Vinson

Local kitchens boast their zesty flavors for spicy soups and cool crisp salads.

Celebrating Summer! S

ummer suppers are designed to be light and refreshing, and to invigorate your senses beyond the average meal. Nothing beats direct from the farm goodness, and in Santa Barbara we are fortunate to have local eateries that champion the abundance of just that...english peas, sweet peppers, heirloom tomatoes, garlic, micro greens and more. from salads topped with fresh peaches and peppers to a spicy gumbos made with a pop of Cajun heat, we’ve gathered a wide range of flavors to explore. Looking for something light and just right? The following are great local choices.

Paloma

CIELITO—Peach and Watermelon radish Salad. Packed with bight colors and brighter flavors, this starter dish features fresh local peaches, farmer’s market kale, Napa cabbage watermelon radish, cranberries and pecorino cheese, lightly tossed in a sherry-maple vinaigrette. Absolutely wonderful with a sparkling wine.

PALOMA—Tropical Shrimp Ceviche. Colorful freshness abound, this dish features tangy Baja shrimp, cilantro, mango and bell pepper, all marinated in lime and orange juices for just

the right snap. (If you’re interested in how to prepare the dish yourself, see our home cooking section on page 36 for the recipe. or you could just let the talented kitchens of Paloma do it for you!)

PALACE grILL—Seafood gumbo. Slow simmered for hours, this popular Palace creation is made with a rich dark Roux, and a homemade shrimp stock, with Louisiana crawfish tails, gulf white shrimp, oysters and garnished with rice. The house special Cajun martini is a great pair. Chuck’s Waterfront grill—Lobster Spinach

Salad. fresh 6-ounce grilled maine lobster tail with lemon and butter along side fresh spinach, onion, bacon and tomato salad, dressed in a house made vinaigrette and topped with Parmesan cheese. Pairs great with Rusack Chardonnay, 2009.

SLy’S—Crab and Shrimp Louie Salad. one of the more classic offerings from the kitchens of Chef James Sly, this dish is offered with dungeness crab, Bay shrimp, locally sourced fresh butter lettuce, tomato, asparagus and hard boiled egg.

Bouchon

Shelly Vinson

H OL dr E n’ S S TEAKHO u SE —Iceberg Wedge Salad. one of the best starters to a steak dinner anywhere, this dish features a crisp wedge of iceberg lettuce, tomato, blue cheese crumbles, bacon and house made creamy blue cheese dressing

PETIT VALEnTIEn—Shaved Fennel and Parmesan Salad. one of the more elegant starter salads in town, this dish features fresh fennel, Parmesan cheese, shiitake mushrooms, dressed in a light olive oil and lemon dressing. enjoy with a glass of Champagne as a prelude

to any of the amazing entrees offered on the seasonally fresh menu.

STELLA MArES—Salad nicoise. To fully appreciate this classic french salad you need to be seated in the Garden Room at sunset. Perfectly grilled ahi tuna on baby greens with roasted potatoes, green beans, red onion, tomato, olives and hard boiled egg. Capers and house made dijon vinaigrette bring out the zest this house favorite is known for. When you add a glass of Champagne and a crust of bread, the experience comes full circle.

Opal restaurant and Bar-- Roasted Beets and Arugula Salad. The rich colors from the red and golden beets showcase this house favorite. flavors are enhanced by roasting the re red beets for three hours before combining with pears, candied pecans, avocado, watercress, and local arugula, then tossed in a house made honey dijon.

BLuE AgAVE—Ligurian Fish Soup. Shrimp and fresh fish of the day are prepared in a robust tomato and porcini mushroom stew with grilled country bread. The meal has a spicy

The Palace Grill

chuck’s Waterfront Grill

Ashley Gove

Photo courtesy of Chuck’s Waterfront Grill

tang all its own and pairs great with dark beer.

PArAdISE CAFé

grilled Ahi Salad. The aromatic magic of the oak wood grill is what gives this dish a flavor all its own. fresh organic greens, lightly tossed in a vinaigrette with roasted potatoes, tomato, red onion, peppers and of course the finest grade ahi tuna gives this meal its five star rating.

LOuIE’S AT THE uPHAM

Crab and Shrimp

Louie Salad. Known for featuring classic California wine country cuisine, this salad has been a hit for 20 years. finish off the flavors with a refreshing glass of Brander Sauvignon Blanc.

ALdO’S

Purple Kale Salad. The house calls it Karen’s Purple Kale salad and it features farm fresh cucumbers, tomato, avocado and kale, dressed with fresh garlic, ginger, sesame seeds and olive oil. enjoy on the patio with a glass of Santa Barbary Winery Chardonnay.

WInE CASK

Seared Scallop and grape-fruit. This colorful and tangy dish offers a crisp, light finish with flavors from shaved fennel, arugula and olive oil. A great pair with a glass of margerum Santa Barbara Sybarite, 2011.

Stella Mares

Sly’s

opal

Petit valentien

Ashley Gove

m

ichael Brown

P ho

T o S: Ashley Gove, Shelly Vinson, Braulio Godinez

WHOLE FOOdS MArKET

Sunshine Kale Salad

Raw dark green kale, red and green bell peppers, red onion, green cabbage, and sunflower seeds, gently tossed in a light citrus vinaigrette gives this refreshing mixture a brightness all its own. Perfect for a quick take out meal.

CrOCOdILE rESTAurAnT

And BAr

New York steak salad with grilled vegetables, mixed greens, blue cheese crumbles, balsamic dressing, & crispy onions. A very satisfying meal on a hot summer’s evening. Pairs great with a house martini, too.

LuCKy’S STEAKHOuSE

Charred Rare Tuna Nicoise Salad. Sushigrade ahi is quickly seared and served rare with local greens, capers, olives, anchovies, green beans, onion, tomato and a hard boiled egg. Pairs great with Chardonnay.

CHASE BAr

And grILL

Shrimp spinach salad. fresh shrimp are grilled in olive oil parsley and garlic and topped with parmesan cheese, then fanned out over fresh spinach, cucumbers, tomatoes and olives. fantastic flavors!

Paradise cafe

Louie’s

Aldo’s

Blue Agave holdren’s

Ashley Gove & Shelly Vinson

Luxury outdoors

People often think of contemporary as cold and uncomfortable, which is not true if you choose the right pieces. The Tex and Weave collections from european designer, Cane-Line, are both very stylish and very comfortable while also being a very practical choice for outdoor furniture. Caneline has been making and selling luxury design outdoor garden and patio furniture for more than 25 years for both private and commercial use.

The COnIC lounge is part of the Tex Collection, combining a lounge atmosphere and comfort with state-of-the-art technology. The design invites you to relax. All cushions allow rainwater to pass through and are UV resistant, easy to clean and recyclable. The side table in the photo features a tabletop that can easily be lifted off and used to carry drinks from the kitchen to the terrace. The easy to grip handle secures that the One-the-move table, made with 100 percent aluminum, can be moved indoors after use.

The SAVAnnAH lounge is part of the Weave collection and is ideal for outdoor living. The handcrafted furniture is made of strong, light- weight materials that maintain their form and color. options include adding regular cushions with cold foam for optimal comfort or Cane-line Tex® all weather cushions for a maximum of comfort and a minimum of maintenance.

Both lines can be found at Reed Floors & Interiors, reedfloors. com or call (805) 684-7583.

hitting all the high notes

Celebrating their 25 years downtown, Mission Audio is the only independent showroom in Santa Barbara. over the years, owner Bill Janka has watched the evolution of home and office entertainment.

he recalls a notable shift when wireless technology made it possible to stream music anytime and anywhere. Services such as iTunes, Pandora, Rhapsody and Spotify let music lovers listen without owning. however, while access to massive amounts of music has increased, the sound quality has suffered in comparison to the gorgeous, rich offerings of LPs back in the day.

Janka says, “our clients are discerning enthusiasts – not necessary audiophiles, but luxury buyers. They tend to zag when others

Curb Appeal

Just about the first thing visitors will take note of when they arrive at your home is the driveway. Realtors refer to it as curb appeal and in most cases a new driveway can boost a homes value by as much as five percent. And in a slow market, a well-constructed driveway can be the difference in a house selling or sitting.

mega Arbel by Belgard (pictured) is an elegant choice for larger resurfacing projects such as driveways or long walkways. The durable stone features a range of attractive natural hues to choose from and the scale is similar to natural flagstone, roughly two times larger than Arbel, it’s smaller counterpart. Plus, installation is easy…the amount of cutting required is reduced to a minimum because of the manufactured stones interlocking feature. No worries about having your front yard torn up for months on end.

An added plus is that the installation of the stones is completely green, using recycled products in the base, and the pavers themselves are a fine, concrete-molded product that come with a P.S.I. rating of 8,000, three times that of poured concrete. In the installation phase, homeowners can choose to use a sealer over the finished project, which enhances the color, locks in the sand and resists staining.

Paving stones are designed to provide years of protection in all climates including heavy rain and sea air as we have on the Central Coast. The quality of the concrete used to manufacture its products is rigorously checked at all times as to stability, consistency of mixture and load-bearing quality to ensure a beautiful curb appeal.

For more information on driveway resurfacing products and options call santa BarBara’s PavinG stone PeoPle 805-884-9955 or visit www.pavingstonepeople.com

zig, and they want something unique, personalized and specific.” They also want higher quality sound and resolution from their digital files.

Recently Sony answered the call by introducing the hAP S1 ($999). designed to play back digital files at higher resolution, the system comes with an amplifier and hard drive. In addition to making your studio quality recordings sound live, the system also improves the quality of your existing mP3 or iTunes purchased collection, which can be conveniently folded into the 500GB hard drive.

As music is highly experiential, Janka says most people want to test a product before

they buy. The mission Audio showroom gives locals that opportunity to see the system first hand. Janka has a team of audio and visual

specialists for the showroom, so clients can get immediate answers to any complicated home entertainment questions from people trained by the manufacturer. –By Jenn Kennedy

To view the Sony HAP S1 or ask other questions, see Mission Audio online at www.missionaudiovideo.com. Or call 805-682-7575.

Photo by e liot Crowley

Lisa & Chris Cullen

It’s Never felt Like Work

Awash in color and light, tileCo opens its new showroom

By JulIa mChugh Photos by Bill Boyd

After twenty-plus years in their “temporary” location in converted storage space on olive Street, Tileco has moved into a spacious and sun-lit new showroom on Nopal Street. The longtime owners, the Burchiere family -- and their extended family of longtime employees -couldn’t be more thrilled.

“It is such a move up for us,” says family matriarch margaret Burchiere. “We feel so blessed to offer this to our customers.”

margaret and husband mike began importing and distributing Italian tile in the early 1970s. They purchased Tileco, in Santa maria, in 1983 from the family of a customer who passed away, Bert muscio, Sr.

“This business gets in your blood,” laughs

margaret, sitting in a freshly painted upstairs conference room surrounded by tile samples. “It’s a fun business, just so enjoyable. It has never felt like work, like a job.”

It’s also a family business, as her daughter Gina and husband Nate flint both work for Tileco. other husbands and wives also work there including Santa Barbara showroom manager Lourdes Gaytan Tovar and her husband Rafael, who runs the Ventura store. Rafael’s brother Ivan also works at the new location, and their cousin Lizette does the purchasing.

most befitting though, is that the son of the original owner, Bert muscio. Jr., manages the Santa Barbara showroom.

Looking at her daughter, margaret adds “Gina got it from osmosis, as I was peddling

tile to stores when I was pregnant with her.”

“We’ve all grown up together, and now the younger generation is taking over,” says Gina with a mischievous glance at her mother.

margaret and mike are still integrally involved, margaret works with customers, and mike works with vendors and designed the new showroom himself.

“he had a vision. he traveled to Los Angeles and Portland, and even Santa Barbara’s funk Zone, and settled on what we call an ‘industrial rustic feel.’” says Gina.

That vision is also in synch with Italian tile trends towards large format tiles that often look like wood, with a contemporary yet rustic vibe.

The new showroom, a former tire ware -

house, has soaring ceilings, lots of windows, and plenty of wall space for displays. one outside wall is comprised completely of rock, with water cascading down from high overhead.

“It is more visually impactful,” says Gina. “We couldn’t do this before. The tile can be seen in a way that our customers can now visualize how it might look in their own homes.”

There are more than 15,000 items available, including stone and countertops which were previously sold at a satellite store on haley Street.

“Now everyone is one location, with proper storage, parking, warehousing and a showroom,” notes Gina. “It’s perfect for us and great for our customers.”

Looking at the artfully arrayed displays, and painstakingly arranged shelf after shelf of tile, it is hard to believe that this showroom was outfitted in one weekend.

mike and his crew had been busy, removing bolts from the floor and walls, painting and prepping the space. on a friday afternoon in January, the olive Street store closed for the final time, and by monday morning the new Nopal location was open and ready for business.

“Customers who came into the new showroom on monday had no idea that we had just moved in that weekend,” says Gina. “It all came together that easily, but not to say that it was easy. It was a lot of hard work by the staff, about a dozen of us.”

The design associates hand-carried delicate boards of expensive tile in their cars, while warehousemen transported tons of tile and built the displays. A behind-the-scenes sample room was stocked and organized.

“We made a name for ourselves on olive Street,” says Gina, “but it was off the beaten path and sup -

posed to be only temporary after the Painted Cave fire.”

Tileco’s original Santa Barbara store, located near modoc and State Street, was destroyed in the 1990 blaze when it jumped highway 101 near hope Ranch.

“We watched it burn on TV,” recalls Gina. “everything was gone, even cast iron melted to nothing.”

(continued)

& LETTERS CAFÉ

They re-opened a showroom at their former warehouse just weeks later to find themselves working with dazed and displaced residents who had to rebuild their homes. Unfortunately, this has happened several times since, most recently after the Tea and Jesusita fires.

“We have to help people who have lost everything,” says margaret, now serious. “It is so traumatic and we feel such compassion for them. It can be confusing to be in that situation.”

“They come in angry,” says Gina. “They don’t want to have to remodel.”

Tileco staff has became adept at asking questions and using their observation skills to help determine customers’ styles and preferences, regardless of the circumstances. “We go by who they are,” says margaret.

“It is gratifying to make something beautiful from a disaster,” adds Gina.

“At the end, they have a lovely home to share with us, and we have fun doing it. We enjoy our customers,” says margaret.

After the success of this beautiful new Santa Barbara Tileco, mike Burchiere has turned his attentions to remodeling the Ventura showroom. margaret laughs and says, “oh yes, once in the tile business, always in the tile business.”

Tileco’s new showroom and warehouse is located at 7 North Nopal Street. Visit www.tilecodist.com.

ARTS

Santa Barbara’s favorite Italian Restaurant since 1937 § §

story and Photos By lisa Cullen

What is it that makes the Santa Barbara lifestyle special? Perhaps it’s because we can extend our homes and lives into the outdoors virtually year-round. Summer’s arrival begs our participation in the form of garden parties under twinkling lights, conversations around the fire and quiet times contemplating the stars and beyond.

A garden expresses the vision of the creator. Creating the dream backyard begins with your dream, a fantasy, illusion. In other words it starts with you. When imagining all the things you can be do and have in this personal paradise don’t hold back. dreaming is fRee so, dream on, dream on!

Is your goal to have a family compound where everyone from grandparents to children can roam and play? Is the idea of hosting dinner parties more your style, with candle-lit tables laid with platters of culinary delights? or, do you want a quiet haven where you can relax and recharge? Any and all of these things are possible. Your home is an extension of you, a base from which to expand into life.

Assuming your have worked out priorities and objectives for your little piece of paradise, let’s look at all the features, materials and options available. honestly, the features and types of materials are not as important as creating the right vibe, the illusion. The perfect ambience can be created at most any budget; all it takes is a dream, some planning and a bit of imagination.

TrEES, TrELLISES And ArBOrS

“A society grows great when old men plant trees whose shade they know they shall never sit in.” Greek proverb

Shade is our friend. every garden needs a preponderance of it and there are a number of ways to create it. even trees that don’t lose their leaves shed continually and this can be a problem for some folks when this tree is over a patio. A constructed arbor will give shelter and shade without the hassle of tree debris. Plant trees, lots of them, but a bit further away from outdoor living spaces. This will give the impression of being under the shade of a tree without the mess. If you don’t mind a few leaves, then don’t hesitate, plant trees on your arbors and trellises. A favorite of mine is the Lemon Arbor at Lotusland, go see it if you can. Lotusland is the perfect example of a woman planting trees under whose shade she never sat. Thanks Ganna Walska. www.Lotusland. org

EdIBLE gArdEnS

discussion of the Santa Barbara Lifestyle has to include our access to beautiful organic produce thanks to our many farmer’s markets. And, since we can grow vegetables and fruits year round the demand for edible Gardens is ever increasing. Raised beds are easy to install and can be quite attractive. They can be constructed to serve as benches thus serving double duty. designate one bed for herbs, another

for annual veggies and others for cut flowers and perennials like asparagus and artichokes. The addition of a variety of fruit trees and you’re in business! Give the kids their own raised beds to grow whatever they like, and it becomes a family affair.

PLAnTS

When it comes to planting, there is no real right or wrong. okay, perhaps some choices are righter than others. With the water shortages we are experiencing, it might not the best time to plant a lawn. other than that, allow the earth to be your canvas. Some want nothing but succulents and

California Native plants while others want lots of flowers and color. I’d say beauty is definitely in the eye of the beholder in this game. It is possible to have a lush, drought tolerant garden that doesn’t have that dry, scratchy look. It’s a good idea to expand your horizons by visiting our local public gardens. Lotusland (www.lotusland.org) Casa del herrero (www.casadelherrero.com) Alice Keck Park memorial Gardens, Santa Barbara Botanic Garden (www.sbbg.org) and Rose Story farm (www. rosestoryfarm.com) are all fine examples of sustainable, drought tolerant, and beautiful works of art. Go see them when you can.

color your garden

LIFE IS A gAME

Why not incorporate what you love to do in your dream back yard? Games such as volleyball, badminton, croquet and the like are easy to set up, all you need is some space and you are ready to play with no special construction needed. If there is a golfer in your family install a putting green. If you have the room, bocce ball and horseshoes, tennis and even handball can be simple additions. Talk about home court advantage! Then, bring in the kids and a few friends. The games could become a tradition that everyone will look forward to and remember for a lifetime.

LIgHT uP yOur LIFE

All this talk of fresh air reminds me that we need to have lights. I’m not talking about sconces on the back of the house, although these are important. I’m referring to creating a bit of magic; soft, ambient light, that casts shadows on a wall or illuminates the outline of a majestic oak. A globe of luminescence wafting on air just beyond the bend that invites, entices you to explore, revealing perhaps, a clearing where a small bench awaits as if it were all planned. Yes, lighting is magic.

PATIOS, dECKS, PATHWAyS And BEyOnd

The word Patio comes from the Spanish, denoting an inner courtyard. Santa Barbara is famous for its Spanish Colonial revival architecture, whose design revolves around a courtyard, usually with a fountain. Picture a shady spot with murmuring water and the cool feel of tile or stones beneath the feet. The design is simple, elegant and understated. Patios are a way to extend ones living space and can include everything from an outdoor kitchen with fireplace and Bar-B-Q to a simple fountain. Areas for dining, entertaining and just relaxing are all part of the Santa Barbara Lifestyle. Pathways that meander through your garden lend an element of surprise and wonder. Allow them to lead to unseen destinations such as a cozy sitting area, suitable for a tea party, a secret garden or a point from which to view a distant vista. Pathways entice one to

gArdEn WALLS

Garden walls and arches give instant Santa Barbara style. While meandering the streets of our town you’ll find many types of walls. Stacked stone walls, plastered walls with stone caps and walls made of cut stone each make a different kind of statement. Some walls divide a space and some hide what is beyond. many years ago when visiting a home in a small village in mexico, I stood outside on a hot, dusty street, where a non-descript wooden door was set into a whitewashed wall. The door opened onto a shaded courtyard with a central fountain and cool flagstone floors; it was magical.

nATurAL STOnE

for an “old World” feel, nothing compares to natural stone for patios, entries and pathways. When using natural stone, the craftsmanship of installation is as important as the material. Stonemasons have distinct styles and preference is a matter of personal taste. Take a drive around montecito, walk the back streets and byways of downtown Santa Barbara. You’ll see many

5TH SAVE THE DATE! FOR TICKETS go to: www.santabarbarachowderfest.com

different types of stone and styles of workmanship. Take pics of what you like. While you are out, you’ll remember why you love living on the California Riviera. Santa Barbara Stone (27 N Nopal St, Santa Barbara- 805-963-5891) has displays of all types of natural stone, tile and many other materials so you can see what it will look like when installed.

CruSHEd STOnE

Crushed stone is the quintessential paving material for homes of traditional of english, french and Italian design. Images of the famous gardens of Claude monet in Giverny, france reveal courtyards, pathways and entries of crushed stone. It is an economical and environmentally friendly choice for paving areas, pathways, etc. Crushed stone comes in a variety of colors and is amiable with styles of architecture from modern to classical. Create a beautiful, low-water garden with crushed stone and large Italian pots of citrus, herbs, cypress and the like for an understated, drought-tolerant, classic look.

TILE

hand-painted tiles make a perfect accent on a wall, fountain or on the front of steps. Take a tour of Lotusland and Casa del hererro in montecito and the Courthouse in Santa Barbara for ideas on the use of tile as a paving or fanciful embellishment. The famous tile of Saltillo is used liberally in homes of mexican Colonial design. other types of tile for patios and entries are slate, travertine and limestone. They can be used as indoor or outdoor paving. A bit of history, michelangelo chose travertine as the material for the external ribs of the dome of St Peter’s Basilica. www.casadelherrero.com www.lotusland.org

dECKIng

If your property is situated on a hillside or has splitlevels, decking is a good option. Whether the home is contemporary, cottage or Craftsman in design, the addition of decking is perfect for the creation of outdoor living spaces. I recommend looking into Trex® as a viable alternative to wood. manufactured from 95% recycled wood and plastic products, it never needs painting or refinishing and will not be damaged by termites. It’s good for the environment and looks good too. www.trex.com

AT THE BACARA RESORT NOvEMBER 2, 2014

Taste from Local Wineries and Breweries Live Music & Dancing, Silent Auction and more! Sunday, November 2, 2014 from 1pm – 4pm at the Bacara Resort, 8301 Hollister Ave.

The dream comes true when a backyard becomes a garden. A garden connotes beauty, aesthetics and life. It becomes part of you, a place in which you yearn to spend time, a place that nurtures you as you nurture it. If you haven’t read “The Secret Garden” by frances hodgson Burnett recently, I recommend picking it up. It’s the story of a secret garden behind high walls and a heavy door and shows how such a place can lift the sprits and heal the soul. This is the kind of garden everyone deserves. It can be yours.

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.

A chArity fundrAiser benefitting LegAL Aid since 1959, Legal Aid has provided access to the civil justice system for low-income people & seniors— ensuring safe shelter, adequate income, and protection from domestic violence and elder abuse.

Qsymia

Medical Weight-Loss Miracle

By Cynthia GranCourt

obesity is no laughing matter. In the United States, obesity rates have doubled since the 1970’s (National Center for health Statistics, 2009). And presently more than two thirds of U.S. adults are overweight or obese. This extends to our children as well. About a quarter of 2-5 year olds and one-third of school-age children (including adolescents) are overweight or obese. The obesity epidemic lends itself to other, far more dangerous diseases including diabetes, heart disease and hypertension. This is costly, as obesity accounts for one out of every ten deaths in America and drains our society of $223 billion per year in medical expenses.

Luckily, there is a solution: A medical Weight Loss Program that involves the latest fdA approved drug for weight loss, called Qsymia (pronounced cueSIm-ee-uh), approved in July of 2012. It’s been over thirteen years since the last time a weight loss drug was approved (with the exception of Belviq which was approved within thirty days of Qsymia). With the obesity epidemic reaching staggering pro -

portions, the nation was waiting with bated breath for a new fdA approved solution to this enormous problem.

It’s been almost two years since Qsymia was approved by the fdA, and so far, so good. Clinical studies have shown that patients taking Qsymia have achieved significant results, far superior to that of any other prescriptive treatment. The pill is actually a combination of two medications that have long been used in weight management. one is an appetite suppressant and the other reduces cravings for food.

The added benefits of a medical Weight Loss Program using Qsymia are that a physician personally supervises the program. Also, regular weigh-ins occur to

track progress, the patient directly receives medically supervised support and the best benefit of all: measurable results.

dr. Kathleen Griffin, medical director of The G Spa shares her views on the treatment. “In the 10 years that I have been using Qsymia or its generic equivalent, I never cease to be amazed at how well it can work, says dr. Griffen. “for some patients it is nothing short of a minor miracle. Patients who once had to have two to three helpings in order to feel full, are able to leave food on their plates. obsessing about food often ceases. Craving for carbohydrates stops and desire for protein begins; all with two pills that together lower blood pressure and lower blood sugar. of course, there are some patients who can-

not tolerate this combination, but for those who can, it is often a wonder drug.”

While a medical Weight Loss Program may not be for everyone, it does provide a safe, supported and structured way to lose weight that has a little extra oomph to help those that may need a boost in their powers of self-control. And with all the added sugar to over 80% of the 600,000 food items we have here in America (see Katie Couric’s new documentary, “fed Up”), it appears that we may be thankful for a little extra help. Long live, Qsymia!

Cynthia Grancourt is a Freelance Beauty Writer and Marketing Director of The G Spa, Santa Barbara.

IrISH FLAVOrS ABOund

Paul dargan, founder of dargan’s Irish Pub, has a tried and true method for preparing his authentic Irish fish & chips: Choose the finest Alaskan cod you can find, roll it in house made harp beer-batter and plunge it into hot oil to fry quickly to a crisp and flakey golden brown. Just about any day of the week is a good day for this classic at lunch or dinner. Served with generous portions of french fries and fresh tartar sauce, the meal snaps with flavor and, of course, pairs great with cold draught.

Dargan’s Irish Pub and Restaurant serves traditional Irish fare daily from 11am to close. 18 E. Ortega St, (805) 568-0702.

cARpiNTeRiA

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

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)

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

Tre Lune. One of the more popular eateries on Coast Village Rd in Montecito. Fine Italian cuisine, amazing wine list, house made pastas, seafood, patio seating and full bar. Open breakfast, lunch and dinner. 1151 Coast Village Road. 805-969-2646. $$ (BLD)

SANTA BARBARA

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

Arlington Tavern offers the best of both worlds, an elevated dining experience and a relaxed bar atmosphere. Chef, Ron True creates his own version of contemporary American cuisine using only the best local ingredients he can get his hands on. Local Black Cod, Fried Chicken, House Smoked and Grilled New York Strip Steak are just some of the items you can find on the dinner menu and the locally grown and grass fed ground beef from Rancho San Julian Ranch makes the Tavern Burger something to keep coming back for. Each item on the menu has been carefully thought through to compliment and pair with a selection of either beer or wine chosen by Partner, Diego Barbieri. Open daily for dinner 5pm – late night, happy hour 4pm-7pm. Private dining available. 21 W. Victoria Street. 805.770.2626

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

Chase

1012 State Street • 805 965-4351

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. [D] $$$, (B&W) 9 W. Victoria, 730-1160.

“Where locals are celebrities.”

Bucatini. The finest in Italian cuisine. Wood-fires pizzas, steaks, chops, seafood and artisanal gelato. Enjoy lunch or dinner on the heated patio. 436 State St. 805-957-4177. www.bucatini.com $$ (LD). ca’ dario. Fine Italian dining with extensive Italian wine list. Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419. cajun kitchen. Serving some of the best Cajun specialty breakfasts in town for over 20 years. [BL] $, (BW) 1924 De La Vina, Santa Barbara 687-8062; 6831 A. Hollister Ave, Goleta 571-1517; 901 Chapala St., 965-1004; 865 Linden, Carpinteria 684-6010.

chuck’s of hawaii. A local favorite celebrating 47 years of excellence serving award-winning steaks, wines and seafood to Santa Barbarans and their guests. Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989. They also feature a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring FirestoneWalker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417. chuck’s Waterfront Grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront Grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime Grade Top Sirloin Steaks.

“Chuck’s Style” Fresh Alaskan Halibut, Garlic Grilled Day Boat-Caught King Prawns , Grilled Sea Scallops, King Crab Legs, and Australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 cielito. Beautifully appointed interiors, expansive heated patio, private dining areas and a full bar accent a thoroughly authentic Mexican culinary experience. Located in the heart La Arcada, downtown. 1114 State St. 805-225-4488 cold Spring Tavern. 100 years of tradition with true American cuisine only 15 minutes from Santa Barbara. Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées. Full bar & weekend breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 967-0066. 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 $$

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

endless Summer Bar-cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the Endless Summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200. fishouse. On the water on Cabrillo at the gate to the Funk Zone downtown. Sensational seafood, daily full cocktail and bar food happy hour, and patio seating. 101 East Cabrillo Blvd. 805-966-2112. www. fishouse.com $$ (LD)

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, 9633311.

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

Toma

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 9am2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900

Julienne. A progressive American restaurant serving fresh seasonal food. Serving Dinner Wednesday–Sunday 5pm to 10pm. Reservations Accepted. [D] $$ (BW) 138 E. Canon Perdido Street 805-845-6488

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.

Meun fan Thai cafe. Traditional Thai cuisine home cooked to perfection. Great take out and dine in on the Mesa next to Lazy acres. (LD) Open daily from 11:30. 1819 Cliff Dr. 805-882-9244.

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, 962-9494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details.

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

[LD] $$, (FB) 17 West Victoria Street, 805-899-2699. opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB)

Open Daily for Lunch and Dinner.

The palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 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 Americana cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Menu changes with the seasons and features Farmers Market produce. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West Carrillo, 966-5636.

Saigon in and out. Serves the finest Vietnamese specialties at reasonable prices. [LD] $, 1230 State St. Unit A, 805966-0909 or in 5-Points Shopping Center.

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

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

SB Shellfish co. The freshest seafood, lobster, crab and shellfish found anywhere. Enjoy a local wine or beer with the view of the Pacific at the end of Stearns Warf. 805966-6676 www.shellfishco.com $$(LD).

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

Seagrass Restaurant. Seagrass Restaurant is Santa Barbara first modern fine dining seafood restaurant. Fresh Pacific Fish is their focus, along with Local Spiny Lobster, giant sea scallops, clams and prawns. They also offer a fantastic steak, a roasted half-chicken and a braised dish, such as lamb shanks. The wine list features whites from around the world that pair well with coastal cuisine as well as a large selection of Santa Barbara pinot noir. [D] $$$ (B&W), 30 E. Ortega St. (805) 963–1012, www. seagrassrestaurant.com.

Sojourner cafe. Since 1978 serving up a variety of creative, internationally influenced vegetarian, chicken and seafood specials. [LD] $, (B&W) 134 E Canon Perdido, 965.7922.

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.

Toma Restaurant and Bar. 324 W. Cabrillo Blvd, 805-9620777. Just a stone’s throw from the harbor, perfect for date night or groups. Extensive local wine list, full bar and sesonal farmer’s market menu. Serving California- Italian cuisine nightly from 5:00 p.m. to 10:00 p.m. $$.

Tupelo Junction. At Tupelo Junction they make everything from scratch. They choose delicious recipes using only the freshest ingredients and the menu changes frequently depending on the season and product availability. [BLD] $$, (FB) 1212 State Street, (805) 899-3100.

via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 5696522.

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

zen yai. Experience a new era of Thai cuisine, blending traditional dishes with a California nouveau flair. [LD] $$, (B&W) 425 State Street, 957-1193.

veNueS & pRivATe diNiNG

chuck’S WATeRfRoNT GRiLL

ANd The eNdLeSS SuMMeR BAR~c Afe

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 docked right outside. Just off the 101 freeway and close to all the major hotels, with 2 covered patios (Lanais) upstairs at The Endless Summer bar-cafe, each with a capacity up to 50 guests. The entire Endless Summer can be rented for a capacity up to 185. Chuck’s Waterfront Grill is available for smaller groups up to 24 people. Reservations must be made in advance. Call (805) 5641200. 113 Harbor Way, Santa Barbara.

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

cuciNA RooM AT oLio e LiMoNe The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusivity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805-899-2699, olioelimone.com

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 largescale events. 3302 McCaw Avenue, Santa Barbara, (805) 969-3415, stellamares.com

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

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

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

cATeRiNG

puRe Joy cATeRiNG, iNc.

Pure Joy offers full service catering for the Santa Barbara Tri-County Areas. Flawless event planning, friendly service and unbelievably delicious handmade fare— Pure Joy will bring your vision to life. 111 East Haley Street, Santa Barbara, (805) 963-5766, purejoycatering.com