Food & Home Magazine - Summer 2016

food&home

Latin Sizzle

FLAVORS OF A SANTA BARBARA SUMMER

Filet Mignon Fajitas from Viva Modern Mexican in La Arcada.

Photo by Braydon Russell.

My Vision

is to delight in each breathtaking view in every room.

417 Rose Avenue

Santa Barbara, CA 93101 805.965.7772

haywarddesigncenter.com

Whether I choose to entertain guests in the living room or relax by myself in the tub, I can embrace the stunning views of my locale. I found the perfect windows and doors from Kolbe - the large expanses of glass and slim profiles of the VistaLuxe® Collection.

Bringing your vision to life takes a higher level of creativity and expertise. Who you choose matters. Contact the experts at Hayward Design Center for your personal design consultation. Our extensive showroom and knowledgeable staff will help you view, operate, and choose the right Kolbe products for your home.

© 2015 Kolbe & Kolbe Millwork Co., Inc. Photos courtesy of Christopher Simmonds Architect

EXPERTISE IN:

Home Theater

Flat Screen + Projection

Audio and Acoustics

Shades + Lighting

Whole House Control

Streaming Media

YOU’LL PARDON US FOR DROPPING NAMES.

They say in life that it’s not what you know, but who you know. For us at Mission, we’re proud to be associated with the most technologically advanced, best performing, highest quality names in the world of audio/video. If you’re looking for the ultimate, we can provide you with not only the right equipment but with the know-how and experience to make sure it’s installed correctly. There are some names in the audio/video world that are definitely worth knowing, Mission is one of them. Stop by our showroom to see what we can do for you.

TRI VALLEY POOL & SPA. INC. “A BETTER WAY TO BUILD”

“Our project consisted of the remodeling of an existing pool, addition of a spa, and the reconfiguration of our outdoor living space. The large-scale project produced many interconnected problems and decisions. Craig Kircher and his team at Tri-Valley Pools patiently shared their vast wealth of information, took us on multiple tours of beautifully completed pools with varied colors, textures, and shapes. After months of research, we were able to confidentially proceed with our project which was efficiently and expeditiously completed. We are absolutely thrilled with the result and couldn’t recommend the Tri-Valley team more highly.”

—Anne And LArry Crowe

Free In-Home Consultation

No need to spend time driving store to store to get ideas for your kitchen or bath remodel. Montecito Kitchens provides a free in-home consultation that includes a variety of high quality materials so that you can see how various styles look in your home. We will customize a plan for your exact space, style, budget and more.

Montecito Kitchens is an accomplished design and construction firm that provides fine kitchen, bathroom, office, closet and other custom designs with high quality materials. Our company delivers skilled and proven craftsmanship from the start of your design all the way through the masterful finish of every last detail of construction. Our workmanship is100% guaranteed and references are gladly furnished.

PubLIsher & PresIdent

Philip Kirkwood

phil@food-home.com

ContrIbutors

Raymond Bloom

Angela Borda

Kim Carmel

Lisa Cullen

Jacquelyn De Longe

Bryan Henson

Lynette La Mere

Julia McHugh

Alden Miller

Leslie A. Westbrook

PhotogrAPhy

Jim Bartsch

Bill Boyd

Michael Brown

Joshua Curry

Eliot Crowley

Mehosh Dziadzio

Brauilo Godinez

Ashley Gove

Carl Perry

Kim Reierson

Braydon Russell

James Stefiuk

Kevin Steele

Shelly Vinson

ContACt InformAtIon

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

www.food–home.com

Food and home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & home and Metro Inc. reserve the right to refuse any advertising. Food & home® is a registered trademark of Metro, Inc. Copyright © 2016. 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.

French Roast

The art and science of perfection

You may think nothing could be as simple as cup of coffee. But spend an hour speaking with Corey Russell, owner of the Santa Barbara Roasting Company, and you will realize that coffee is not just an art but a science. In much the same way that wine makers stalk the perfect grape, Corey starts with the perfect bean. In search of “smoky, tobacco-y, intense flavor,” Corey and his Master Roaster of fifteen years, Eusebio Galindrez, look for coffee beans that are shade-grown, handpicked, sustainable, and when possible, organic. Roasted in small batches at the Roasting Company, the beans take on different characteristics depending on the length of cooking. The final touch is to blend different beans together into the perfect cup of coffee.

The result is over forty coffees, with eight on tap daily, and the rest brewed upon request. For the “strongest, darkest, most intense coffee,” Corey recommends the State Street blend. But with a wry smile, he adds that it’s the Montecito blend that will “make you feel like a million bucks.” But really, from the Rincon Red blend to the Espresso Milano, any of their coffees will be a worthwhile sip. And if coffee isn’t your cup of tea…well, try the tea. Corey blends them himself, and from the tropical iced tea to the chai, you will be enjoying carefully curated flavors and spices.

As you can guess, this is not the work of a moment, but rather a lifetime. Corey left a career in tech in Santa Cruz to begin his own business in Santa Barbara. From selling coffee door-to-door to local businesses, he branched out to coffee carts, and finally, in

Photo by Brayden Russell

1989, started the Santa Barbara Roasting Company. From an overhauled auto-body shop on lower State Street, a Santa Barbara institution was born. Exposed brick walls and colorful murals welcome visitors to relax and widen their experience of what coffee can be.

What you might not realize is that just behind the counter wall lies the work area from which the Roasting Company’s successful wholesale business runs. Restaurants, grocery stores, and even other cafes in Santa Barbara and Ventura all carry Corey’s coffee. Just look for the distinctive image of a coffee bean reclining in a beach chair, with the slogan “Coffee tanned to perfection,” and you will begin to notice it everywhere.

Defying all odds, the Roasting Company has continued to flourish for the past 27 years. As Corey says, “Business is great and getting better all the time.” Corey’s son, Brolin, has taken an increasingly large role in the company and helped develop their newest product: Cold Brew Coffee. When you first inhale the scent of this decadent iced drink, you may swear you smell chocolate. But when you take a sip, it’s just a pure, smooth Viennese-French Roast that has been brewed for 24 hours at a cool 40 degrees. Products like this are part of the Roasting Company’s mission to give you a “truly unique, individual experience.” So stop by and try a cup! – By

Anglea Borda

321 Motor Way, Santa Barbara CA 93101

(805) 962-5213

Relais de Paris–French Brasserie

We love the zinc bar, exposed beams, big comfy banquettes and chandeliers that sparkle overhead at Relais de Paris, not to mention both outdoor patios, the front which is State Street facing and back with views of Plaza de la Guerra. We also adore the fine bistro cuisine. Menu musts include the Salade de Chevre Chaud, a lovely summer salad of farmers’ market greens, julienned green apple, thinly sliced Parmesan, grapes and chervil followed by Moules Frites - local plump mussels in a delicious “sop up” the French Normandy-style broth fashioned out of white wine, butter, onion and garlic accompanied by impossible-to-resist pommes frites (fries). The restaurant sources ingredients locally from the sea, earth and even McConnell’s ice cream down the street. Weekend brunch items range from Croque Monsieur and omelets. Harissa (a Tunisian hot pepper paste) also makes an appearance on menu items. The wine list includes a nifty mix of Old and New World French and regional wines. Desserts are superb: don’t miss the warm, runny fondant au chocolate served with ice cream and a real vanilla bean. Relais du Paris is also available for catering, weddings and other special events. Whether you sashay up to the zinc bar for their excellent happy hour (Monday – Thursday 4-6 PM), enjoy a pre-theatre or post-cinema dinner discussion over foie gras and Banyuls, a bon moment can be expected at this superb downtown salute to bistro cuisine. –LAW

Relais de Paris, 734 State Street. 805-963-6977, www.relaisdeparis-santabarbara.com

The ever popular Moules Frites

Photo by Brayden Russell

Ashley Gove

Louie’s is a hidden gem

offering creative and up-to-date Californian cuisine with spot-on service. Its bistro-like space is located inside the 130-year-old Hotel Upham, and reflects the charm and tradition of its Victorian location, with a jazzy, comfortable feel all its own. The romantic atmosphere can be experienced dining cozily inside or outside on an old-fashioned heated verandah. Choice selections from the well-stocked wine bar are served with extraordinary fresh seafood, pastas, filet mignon and a changing menu of specialties.

Food 26

Decor 21

Service 25

Cost $47

Cold pressed

When the heat of the summer sun bakes the shores of the Central Coast, nothing is more refreshing than a fresh beverage from Santa Barbara’s Juice Ranch. These nutrient rich coldpressed juices are made with organic produce from local farms and come in a variety of flavors, each with their unique health properties.

Customer line up out the door for their favorites, served chilled in old’ fashion-style glass milk bottles. The alkalizing and energizing Greens n’ Ginger is a distinct earthy blend of kale, celery, romaine, cucumber, spinach, apple, lemon, and ginger. The creamy bone building and antiaging Strawberry Pearl combines cashews, strawberries, pearl powder, wild flower honey, and Himalayan salt. Or for a bright spicy bite, try the Johnny 5 Alive where apple, lemon, ginger and cayenne mix to enhance energy, circulation, and anti-inflammation. For an extra kick, get an individual 1oz shots of ginger or wheat grass, or your choice of 2oz blends that cleanse and boost immunity.

The Juice Ranch also offers a variety of cleanses including one called the Rebooter, which the website claims to be perfect for those who want to introduce more veggies to their diet while being less disruptive to their

system. All cleanses include alkaline citrus water and Aloe Vera shots. This blooming Santa Barbra business, with additional locations in Westlake and Carpinteria, is owned by the growing family of Scott Walker and Erin Gomez, who are expecting their first child this year. These self-professed “cuckoo health nuts” create their concoctions with nature’s super food as their focus, nourishing bodies from the inside out. “We are 100% organic which means we have to work within the seasons. Once we identify which ingredients are seasonal it is up to our master alchemist to create perfectly balanced cold-pressed juice that serves to medicinally heal while maintaining robust character,” Walker explains.

To fuel and refresh your body, Juice Ranch is the quick and easy way to connect with raw organic food to keep you at your best this summer. --By

Jacquelyn De Longe

The Santa Barbara location is at 33 Parker Way. 805-845-4657. Check out products online at www.juiceranch.com. There is a $2 cost for each glass bottle, which you get reimbursed, when you bring the bottle back into the store.

Hot Tamales

There’s great Mexican street food (tacos, burritos and more) sold from counters in several markets and a liquor store in Carp, but Reynaldo’s—a second-generation bakery run by the Cardenas family —is where you will discover homemade pastries and tamales. Sweet aromas of Mexican pastries fill the bakery and waft down Linden Avenue, but the real draw here are the tamales made from moist, steamed corn meal dough offered with a choice of fillings including shredded pork with red sauce or chicken with mild tomatillo salsa. There’s a vegetarian (made with vegetable oil instead of lard). The rajas also get our seal of approval, but matriarch Diana Cardenas came up with the recipe for the tasty breakfast chorizo tamale topped off with an egg that’s a dynamite way to start your day. Order from the lovely smiling gals (often Carp high school students who know this is a great summer or after school job) who work behind the counter. It’s casual dining inside and out - with outdoor tables providing a nice view to people watch. A locals’ favorite for many years, Reynaldo’s has earned something of a cult following amongst tamale aficionados. It’s not uncommon for tamale addicts to pop off the freeway and buy them by the dozen ($24$27 per dozen), wrapped in cozy cornhusks and sealed tightly to go. And if you need a made to order birthday cake, they can send you off with that too! --LAW

Reynaldo’s Bakery, 895 Linden Avenue, Carpinteria, 805-684-4981. Reynaldosbakery.com

The very artful Torta Cubana

Are you looking for a great downtown lunch? Well there’s a sandwich at the Fire & Ice Museum Café that is Heaven sent. Literally, once you pick it up you wont be able to put it down until every morsel of this Cuban explosion of flavors is gone…if only to take a quick bite of the spicy slaw salad and red pepper sauce that comes with it. The Torta Cubana is a signature offering from Chef-owner Peter Sonderegger who says his many years sampling the iconic Cuban sandwiches found on the streets of Miami gave inspiration to his creation. It features a locally baked butter griddled roll, topped with charred pasilla pepper aioli, roasted chicken, smoked ham, bacon, Havarti cheese, pickled red onion, avocado and organic tomato. One big, messy Latin lunch that is to die for!

The best drink pair, especially in summer months, is the house special Liquao de Fruita, which is essentially fresh squeezed ginger lemonade. Very refreshing with just the right amount of bite to go with the spice of the torta.

Sonderegger says all his menu is seasonal and sourced from local farms and purveyors and is rich in worldly flavors, including a truly handcrafted family coffee. The coffee is exclusive to the café and is grown in the El Imposible region of El Salvador.

Fire & Ice also features a catering menu for corporate and private events, which they’ve been an industry leader for over 20 years. --RB

1130 State St, adjacent to the Museum of Art gift shop. 805-698-8478 www.fievents.com

Photos by Joshua Curry

War of the Worlds

By BoB Wesley

You may not be aware of it, but there are two strongly opposed camps in the world of wine: One feels that the classic, elegant style of Europe is the gold standard, while the other faction finds pleasure in westernized, more fruit-forward efforts that exhibit sheer muscle and power.

If you’re unfamiliar with this battle zone, it can get about as ugly as a discussion of politics or religion, with immovable convictions held on both sides. It’s an old world versus new world showdown, and the combatants sound like this…

New World Bob: Wow, this California Syrah is a juggernaut, a magnificent purple nectar that promotes palatal nirvana.

Old World Bob: Wow, indeed: you’ve got a lot to learn about finesse, balance and structure, sonny: how can you possibly imbibe that overdone monstrosity?

NWB: With glee! Spare me the teary pleadings for “typicity” and “terroir” that define your snobby, antiquated mentality: they’re just a pathetic defense for purveyors of overpriced, malnourished mediocrities. These hucksters claim that their wines are in a cocoon that will open at some indeterminate point down the road and release a stunning butterfly. Unfortunately, that occurrence is so far in the future that no court of law would grant restitution to any hapless consumer/dolt defrauded by this self-serving prognostication.

OWB: Cretinous fool! Your whole life has all the understatement of a brakeless Peterbuilt heading southbound on the Cuesta Grade. You’ll never understand the magical, harmonious interplay of delicate components whose subtlety is far beyond your limited comprehension, and you have no patience for great wine which develops a multitude of nuances with age!

NWB: I have no patience for fruitless old wines that all smell like they emerged from the same moldy vat and taste like they were filtered through Grandpa’s well-worn loafers.

OWB: Do I get the last cheap shot in?

NWB: Well, there is no end to this argument, so we may as well just stop here.

Ultimately, the back and forth contentiousness will find no resolution, because it’s like trying to convince somebody who hates beets and carrots (like me) to develop an overwhelming fondness for beets and carrots.

When I’m not having this creepy inner monologue with myself (which makes my psychiatrist very happy), I tend to enjoy quite a wide array of vino, sans any prejudiced blinders that would merely narrow my enjoyment to a mere handful of selections.

A broad-minded palate will serve you well…be The Bob.

top cellars

Four great wines for under $18

2012

A great Southern Rhone wine value. In fact, we haven’t found a better wine at this price point in years. 80% grenache, 20% syrah. A stellar wine paired with lamb marinated with rosemary, thyme, and garlic and then grilled to perfection

BRANDER AU NATUREL

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

Rose of Cabernet Sauvignon

Beautifully melding elegance and grace with irrepressible style and verve. A perfectly dry rose that says, ‘bring me on your next picnic’. It a wine to sip all afternoon this summer.

Bursting with fresh, vibrant berries, violets, and underbrush, this wine delights the palate with its intensity and length. This and a perfectly grilled steak, and you have the start to a perfect evening.

2013 BODEGA JUAN

GIL Honoro Vera Grenache

DOMAINES ANDRÉ AUBERT GRIGNAN-LESADHÉMAR LE DEVOY

2014 BRANDER

Blackened Rockfish With Avocado Fish Taco Sauce

BLACKENED ROCKFISH WITH AVOCADO FISH TACO SAUCE

Tender white fish baked in the best blackened seasoning recipe and dressed in a delicious avocado and cilantro sauce! Medium-bodied red wine like a Pinot Noir or a medium-bodied Sangiovese pair well with this dish! Serves 4 | Prep Time: 15 minutes | Cook Time: 6-10 minutes

Ingredients:

1 Tablespoon coconut oil, melted

1 lb. Rockfish (about 2 large fillets)

Blackened Seasoning:

1 Tablespoon paprika

1 teaspoon cayenne pepper

½ teaspoon garlic powder

1 teaspoon of dried thyme leaves

1 teaspoon of dried oregano leaves

½ teaspoon salt

½ teaspoon ground black pepper

Avocado Fish Taco Sauce:

1 avocado

½ cup non-fat Greek yogurt

1 cup of water

2 cups of cilantro with stems

½ lime juice

1 large garlic clove

½ teaspoon salt (I use Himalayan)

1-2 splashes of chipotle sauce (optional)

Directions:

Blend all ingredients of the avocado fish taco sauce in a blender. Set aside in the refrigerator until ready to use.

In a small bowl mix all the ingredients for the blackened seasoning. Set aside.

Preheat the oven the Broil. In a baking dish drizzle

1 tablespoon of coconut oil. Add rockfish. Pour blackened seasoning on top of the fish and using hands rub it into the fish and around the sides. Bake uncovered 6-10 minutes or until the center is cooked and flakes apart when pulled with a fork. 6 minutes for thin slices, thick slices might need about 10 minutes. If it starts to burn on top cover in foil.

Serve with a side of rice or vegetables and drizzle on top the avocado fish taco sauce.

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

CARDAMOM-PISTACHIO COOKIES

Ingredients:

1 cup vegetable shortening

1 cup sugar

1 cup light brown sugar, lightly packed

2 eggs

2 Tbs milk

1.5 tsp vanilla extract

1.5 cups all purpose flour

1/2 tsp salt

1 tsp baking soda

4 cups whole grain oats

1 cup pistachios, unsalted

1.5 tsp cinnamon

1 tsp cardamom

Glaze:

1.5 cup powdered sugar

1/2 tsp cardamom

1/4 cup milk

Heat oven to 375 degrees. In a large bowl, blend shortening with sugars, adding sugar gradually. Add eggs, milk and vanilla, beat well. Add flour, salt and baking soda, beat well. Stir in oats and pistachios. Drop by rounded tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets. Bake for 13 to 15 minutes or until golden brown. Remove from oven and let stand for 5 minutes. Place cookies in a wire rack to finish cooling. Mix together glaze ingredients until smooth. Once cookies are cooled use rubber spatula and spread glaze over cookies.

SLOW COOKER BEEF CARNITAS

Ingredients

For the beef carnitas:

2 - 3 lbs chuck roast

2 tsp chili powder

1 tsp salt

1 tsp black pepper

1 tsp cumin

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

1 onion, sliced (I like sweet onions)

1 green pepper, sliced

Recipe and photo by James Stefiuk

Cardamom-Pistachio Cookies

1 red pepper, sliced 1 (4oz) can diced green chiles (don’t drain)

For serving:

Corn tortillas

Your favorite taco toppings: lettuce, salsa, guacamole, cheese, sour cream, cilantro, etc.

Instructions

1. Place rump roast in the slow cooker. In a small bowl, whisk together chili powder, salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle spice mixture over the roast. Scatter the onion, bell peppers, and green chiles over the roast. 2. Cook on low for 7 - 8 hours, or until beef is pull a part tender. (You should be able to easily shred it with a fork or a pair of tongs). 3. Serve with corn tortillas and your favorite taco toppings.

1/4 cup raisins

3 ounces bittersweet chocolate, finely chopped (1/2 cup)

4 garlic cloves, smashed and peeled

3 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1/2 teaspoon ground cinnamon

Fresh cilantro leaves, for serving

Preparation

Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.

Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce topped with cilantro.

SLOW COOKER CHICKEN MOLE

Ingredients

4 pounds boneless, skinless chicken thighs (about 12)

Coarse salt

1 can (28 ounces) whole tomatoes

1 medium yellow onion, roughly chopped

2 dried ancho chiles, stemmed

2 large chipotle chiles in adobo sauce

1/2 cup sliced almonds, toasted

CHILLED BEET & GOAT CHEESE

SOUP WITH BEET, FENNEL & PISTACHIO RELISH

Ingredients:

7 red beets, cleaned and trimmed

1 leek, washed and chopped

1 yellow onion, chopped

8 cloves garlic

½ bunch celery, chopped

2 carrots, peeled and chopped

Recipe by James Stefiuk

Recipe and photo by James Stefiuk

Chilled Beet & Goat Cheese Soup

1 fennel bulb split, half chopped and half minced

1 small shallot, minced

2 Tbsp pistachio, chopped

4 cups vegetable stock

5 Tbsp. olive oil, divided

1 tsp fresh thyme leaves

5 Tbsp. red wine vinegar, divided

6 oz. goat cheese

Kosher salt and black pepper to taste

In a stock pot, add beets, onions, leeks, carrots, celery, garlic, thyme and vegetable stock. Bring to a boil and cook until beets are tender. Turn off heat and remove beets to cool.

Peel beets, chop 6 beets and return to stock pot reserving 1 beet for relish.

Working in batches ladle half of the soup mix in blender. Add 3 oz goat cheese, 2 Tbsp. olive oil, 2 Tbsp. red wine vinegar, salt & black pepper to taste. Blend until smooth. Pour into a

deep pan able to fit in refrigerator. Repeat with remaining soup mix, goat cheese, 2 Tbsp. oil, 2 Tbsp. vinegar, salt & pepper. Pour remaining soup into deep pan and chill in refrigerator. While soup chills, mince remaining beet. Place in bowl with minced fennel, shallot and pistachio. Add 1 Tbsp. olive oil, 1 Tbsp. red wine vinegar, salt & pepper to taste and mix well. Ladle soup into 4 bowls. Garnish with relish.

Recipe and photo by James Stefiuk

FUSILLI WITH QUICK CAPONATA

Perfect for picnics and beach days, this summer vegetable pasta salad is delicious at any temperature. Make use of in season,farmer’s market produce, and pair with an ice-cold dry rosé. Serves 8-10

Fusilli with Quick Caponata

For the caponata:

2 medium Japanese eggplants, ½” dice

2 medium sweet peppers, seeded and cored, ½ “ dice

1 red onion, ½ “ dice

2 cloves garlic, minced

1/4 cup Italian or French green olives, pitted and roughly chopped

2 tbsp capers, chopped

¼ cup golden raisins

¼ cup olive oil, such as Scout Olive Oil

¼ cup red wine vinegar

1 tbsp honey, such as Dylan’s Raw Hive Honey

½ cup packed fresh basil leaves, chopped sea salt, such as La Jolla Sea Salt

For the pasta:

1 pound Fusilli pasta, or short cut pasta such as penne sea salt

Heat a swirl of olive oil in large saute pan over medium-high heat. Brown the vegetables in batches until they are cooked through, 5-10 minutes, seasoning each batch. Set aside cooked vegetables in a large bowl, as you go.

Heat 1 tbsp olive oil over low heat and quickly sauté the garlic until just fragrant. Add olives and capers, stirring for another 30 seconds. Add the vegetables back into the sauté pan, stirring to combine, then add the vinegar, honey, and 1/4 cup water to the pan. Cover the pan, and simmer for 5-10 minutes, turn off heat and let stand until ready to assemble.

While the vegetables are simmering, cook the pasta in boiling, salted water for 6-8 minutes until al dente, then drain.

Toss caponata with pasta then finish with a drizzle of olive oil and fresh basil.

Featured products, recipes and gifts available at garibaldigoods.com

BLACKBERRY LIME TEQUILA SMASH

A rim of lime sea salt electrifies this fizzy agave cocktail. Seek out the best local berries available.

Makes 2 large drinks

1/3 cup fresh blackberries, about 14, divided

2 tablespoons agave nectar

4 oz. tequila anejo

Blackberry Lime Tequila Smash

Curries

Seafood Salads Take out

1819 Cliff Drive

Santa Barbara (805) 882-9244

4 oz. fresh lime juice (2 limes) club soda

2 thin lime wedges for garnish

La Jolla Salt Co. lime sea salt for rim

Reserve 4 blackberries and 2 slices of lime for garnish. Using two toothpicks, skewer each with two blackberries and a slice of lime. Moisten the rim of two low ball glasses with a lime wedge, then dip in sea salt.

Put the remaining berries into a cocktail shaker, add agave nectar and muddle until well combined. Add tequila, lime juice and ice, then shake aggressively.

Fill glasses with ice and strain the blackberry tequila mixture between each glass. Top with soda and blackberry-lime garnish.

Featured products, recipes and gifts available at garibaldigoods.com

LIME SEA SALT

A pleasant crunch and mid-level saltiness paired with tart lime citrus: ideal as a finishing salt. Made in San Diego.

Featured products, recipes and gifts available at garibaldigoods.com

Slow Cooker Chicken Mole

“This

Photo by Bill Boyd

LATIN SIZZLE

The flavors from a Santa Barbara summer

Our town and Latin cooking? Like Freda & Diego, chips & salsa, arroz y frijoles, past, present and future – Santa Barbara and Mexican, Spanish and Californio-rooted dishes go hand-in-hand. It began with acorn mash in matate y manos, but every culture found unique ways to prepare fish – from ceviche to fried fish tacos. Then the food gods created the Chile relleno. Old timers will remember the perfect ones at the long shuttered “Pete’s Place” (Casa de Sevilla) on Chapala Street to delicious versions I recall from my childhood, thick in an egg casing still served at places like Delgado’s in Carpinteria. There are modern twists on well-worn classics like the Avocado Gazpacho at barbare˜no. and Dos Equis fish and chips at the newly reimagined Viva! New and unexpected discoveries from ancient ingredients include an amazing peanut salsa (new) in the Funk Zone to a perfectly delectable vanilla flan at an upscale steak and seafood house in Carp.

Let the explorations begin! No matter where chefs and restaurant owners hail— from Guadalajara, Ventura, Santa Barbara and even Ireland –most admit to loving guacamole paired with a chilled cerveza, shot of añejo tequila or an icy margarita.

There’s no escaping the past, present and future Latin flair in, once upon a time Alta California cuisine.

The sign of a great Mexican restaurant are the chips (hot, crisp and with dash of salt) that begin a South of the Border meal.

Bring on the guacamole…not to mention those fabulous margaritas, mojitos and more! The following is some of SB’s tastier choices for Latin cuisine and cocktail.

Los AgAves

Molcajetes are the Mexican version of the mortar and pestle used for grinding food – from corn to spices to guacamole but at Los Agaves they serve steaming dishes in these basalt rock bowels filled with choice of chicken, shrimp, arrachera (skirt steak) or sea and earth (the whole kit and caboodle and fish as well) mixed with grilled nopal, chorizo, Monterrey jack cheese, grilled cambray onion and avocado in a spicy tomato sauce. Homemade tortillas – blue and yellow corn – accompany, but we recommend ordering a side of rice. One molcajate (prices range from $14.75 -$17.75) is big enough for two and leftovers – which make a great accompaniment to scrambled eggs at home the next morning!

Los Agaves, four locations, original Milpas Street and. De La Vina Street in Santa Barbara; Goleta (Camino Real Marketplace) and Westlake Village. www.los-agaves.com

Compiled By leslie a . WestBrook, angela Borda and JaCquelyn de longe

The spicy El Salud from Wine Cask named after Congressional hopeful, Salud Carbajal

La Superica

Shelly Vinson

Photo by Bill Boyd

mony’s

Jose Diaz, who named the popular taco/burrito/hole in the wall with sidewalk tables in the Funk Zone for his wife, Mony, is the perfect stop when you have a hankering for muy bueno chicken mole tacos. Jose’s day begins at 4 a.m. with mole preparation (chocolate, peanut, Maria’s cookies and chili are his no-longer secret ingredients) – and then it’s clearing tables and greeting guests for the hard working family. It’s a taste duel between between son/partner Carlos’s amazing peanut salsa and mama Mony’s pistachio version. Then there are those Peruvian beans. The rest, my friends, you will have to discover for yourself, including Mr. Californio’s favorite lunch item (they close at 4:30 pm): the burrito big enough to take half home for dinner. 217 Anacapa St, Santa Barbara, Phone:(805) 895-2978

The unexpected: if you are lucky, the “simply great” orange or vanilla flan appears at Sly’s on special occasions on the prix fix menu. Photo by leslie a. Westbrook

LA suPer-rICA tAquerIA

What’s there to say that hasn’t already been said or written about our most famous casual Mexican taco stand? Well, turns out there’s lots. You might do a double take and think you are experiencing a younger version of owner Isadoro Gonzalez when his equally sweet brother Martin (19 years younger) is at the window. With more kitchen space, new menu items are in the works (including ten different types of tamales), five varieties of chile rellenos and Isadoro is bringing back dishes like crispy chicken tacos, crispy beef taquitos and sopa de fideo (angel hair pasta dish). Sopes on Thursdays are very popular and vegetarians can nosh on zucchini and corn tacos (calabacita y elote). Aqua frescas /fruit drinks for summer include watermelon, cantaloupe, tamarindo and coconut.

Oh yeah, Julia Child ate there. And Jackson Browne. And La Super Rica even makes a brief cameo in Katy Perry’s lyrics (“Santa Barbara chic, Super-rica, Grab a taco, check out the hotties”).

622 N. Milpas St, 805-963-4940

Carlito’s

Los Arroyos

Mony’s Joshua Curry

Ashley Gove

Shelly Vinson

Viva Modern Mexican

Photo by Brayden Russell

bAA-bAA, whIte sheeP

“We never wanted to do the fine dining thing, we wanted to do something more approachable. Our family was longing to offer Global Latin cuisine for a long time,” notes Robert Perez, of the new cooking direction in the former Seagrass digs. Wish granted. The menu at the Oveja Blanca (which translates to “white sheep” - OB is the sister restaurant to The Black Sheep next door) reflects recipes with a twist from Spain, Cuba and Mexico. Farm starters include Roasted cauliflower “nachos” with crispy kale and pickled Fresno chili or Nixtamlaed (usually a grain prep process) chilacayote squash (which looks like a watermelon) with salsa rojo, lemon ash and micro basil. There’s also a super tasty Octopus Carpaccio and a Cuban plate, heavy on the pork, beef, plantains, and fried yucca root. But our favorite tapa is the Bocal Huasteco ($5) – a maza “crotin” filled with Drake aged mozzarella topped with pico de gallo, avocado, Mexican onions and micro cilantro.

The proprietor’s wine library is being depleted as new varietals from Spanish and South American grapes (Rioja and Malbec) from Santa Barbara vintners are being introduced. Add some live flamenco music on the weekends and we guarantee you’ll think you are in Spain!

Oveja Blanca Restaurante (formerly Seagrass) 30 E Ortega St, 805-963-1012, Dinner only

vIvA modern mexICAn

“It’s all about locals,” says owner, Brendan Searls who is bringing draft beer Pure Order (local brewing company), draft coffee from Caribbean Coffee (and this longtime restaurateur knows his drafts as one of the founders of Dargan’s pubs and other watering holes) as well as new menu items to the rebranded and reimagined La Arcada restaurant and bar. Happy hour gets happier with the melt-in-your-mouth Chipotle glazed baby back pork ribs with pineapple coleslaw. Ceviche in a tangy citrus marinade comes with plantains, and pan sear sea bass in a saffron sauce fills, but it’s the Dos Equis beer batter fried fish and hand cut fries with a chipotle tartar sauce that really stands out. We love the wine list but it’s no surprise that the whisky list is noteworthy thanks to Searls.

As if the 6,5000 square feet interior (and 4,000 outdoor patio space with the turtle pond fountain) wasn’t big enough for his imagination, the died in the wool

El Paseo

Los Agaves

Michael Brown

restaurateur/businessman (25 in all including Dargen’s, Bogart’s, Beach Grill Padaro, Video Schmideo, Pizza Mizza and more) has taken over the stunning 1,800 square foot space next door for special events.

“With 2,600 marriage licenses issued every year at the Santa Barbara County Courthouse, it’s a natural place to celebrate!” Brendan concluded.

Viva Modern Mexican, La Arcada Plaza, 1114 State Street, Santa Barbara 805-965-4770 www.vivasb.com

LA PLAyA AzuL CAfe

Under a profusion of bougainvillea and jacaranda flowers, La Playa Azul Cafe is a light-filled eatery punctuated by candles and Talavera ceramics. You will be warmly welcomed by Delia and Ignacio Elias, owners of this Santa Barbara institution for forty years. Chef Ignacio hails from Zacatecas, but was inspired by trips to the Mexican coast to create his seafood “especialidades.”

One such dish is pescado en salsa verde, featuring juicy, tender halibut nestled in a savory, slightly sour tomatillo sauce enlivened by green olives and cilantro. Why not enjoy it on the patio with their delicious hibiscus flower margarita? This delicate drink is served in a martini glass with smooth Centario Reposado tequila, a hint of lime, and a sweet profusion of hibiscus. Salud!

914 Santa Barbara St., Santa Barbara, CA, 93101 (805) 966-2860

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! And the fusion continues at the bar, too. Fresh crafted Margaritas, mojitos and more.

1325 State St. 805-966-9676 www. opalrestaurantandbar.com

Crocodile

Velvety Flan from Sly’s

Brauilo Godinez

PALomA

Their signature dish, Chile en Nogada, features a pasilla pepper stuffed with a delectable “picadillo” of ground beef, tomatoes, lime and spices, mixed with walnuts, pears, and other fruit. It arrives looking like a Mexican flag, with stripes of green parsley and red pomegranate seeds on either side of a creamy walnut sauce. Paloma has a great happy hour featuring their tequila bar.

5764 Calle Real, Goleta Phone: (805) 681-0766

rose CAfé

The Rose Café is an old-fashioned family affair of over seventy years that holds the distinction of being half diner, half Mexican food restaurant. With breakfast served all day, you can sit at the counter with a mug of coffee and enjoy the chilaquiles or huevos rancheros con carne. But at dinner, don’t pass up their cheese enchiladas. It’s your pick of a smoky tomatillo sauce or a chile red sauce smothering soft tortillas, mild melted cheese, and fragrant onions. This is exactly your childhood memory of enchiladas, complete with creamy, pork-flavored beans and a dollop of sour cream. Or as they say at the Rose Café, “Mexican food like grandma makes it.”

424 E. Haley St. Santa Barbara, Ca 93101, 805-966-3773

eL PAseo

Built to resemble a Spanish courtyard, El Paseo graces the National Register of Historic Places for its beautiful Spanish Colonial architecture. You might be seduced by their famous filet mignon enchiladas, but save room for the big event, their Huachinango al Mojo de Ajo, a whole-fried fish! Executive Chef Alex Castillo was inspired by Baja-style cooking to create this show-stopping red snapper that is dusted with a secret spice mix, deep-fried, and then drenched in garlic butter and lemon. “Even if you don’t like fish, you’ll like this fish,” Chef Alex promises. To compliment it, try their special sangria or the drink customers “go crazy” for, the cucumber margarita!

813 Anacapa St., Santa Barbara, CA 93101 (805) 962-6050

CuernAvACA tAquerICA

You can order guacamole and chips at this bustling downtown establishment, but that’s not typical in Central Mexico where tacos al pastor and alambres (skillet grilled meat, onions, bell peppers) among other tasty items.

Owner Joaquin Solorzano’s native city of Cuernavaca’s comida is similar to Mexico City cuisine. The most popular menu item is the Torta Cubano a meaty hombre sized man sandwich if ever there was one, however a friend’s request for the tasty Gordita (the ricotta cheese filled

Lily’s

Ashley Gove

Ashley

Gove

Crestline Drive, Bel Air Knolls

4 Bed | 3.5 Bath | $1,995,000

Perched atop a quiet street in Bel Air Knolls, this Mediterranean home boasts 4 bedrooms and 3 ½ baths. This lovely home was remodeled extensively in 2008 including a hand-cut sandstone fireplace and gorgeous hardwood and tile floors throughout. One of the bedrooms has a separate entrance, ideal for use as a guest bedroom The gourmet kitchen has stainless steel appliances, a large island, and a breakfast bar, all with beautiful polished limestone counter tops. Two sets of French doors lead to a welcoming patio for entertaining and a generous backyard with beautiful mountain views. Located in a great area, close to the beach and shopping.

Terry Ryken

805.896.6977

www.TerryRyken.com

terry.ryken@compass.com

ON THE COVER

Opal Nectar

Ginger, Coconut and Mint

Mojito --Freshly muddled mint, coconut purée, ginger elixir, agave nectar and top shelf rum.

version is a fav) as one of her last meals delivered to Serenity House says a lot about this downtown gem. Be sure to check out the mural in the back dining room where Freda Kahlo is memorialized along with vintage Mexican screen stars including Maria Felix (Solorzano painted the mural with the help of a few pals).

Taqueria Cuernavaca, 201 W Carrillo Street, SB Phone: (805) 564-1414 http://www.cuernavacataqueria.com/

LILLy’s tAquerIA

If you’re craving authentic Mexican food, Lilly’s Tacos is the place to go. For the last twelve years, owner José Sepulveda has been serving Michoacán-style tacos at his friendly and down-home taqueria. Named after his daughter, Lilly’s has staples like carne asada, pork adobada, and even tripe. But the gems of the menu are steamed meats such as lengua, labio, and ojo (beef tongue, lips, and eyes). José describes these meats as “smoky, flavorful, and moist.” For a lighter option, try their vegetarian tacos bursting with grilled squash, carrots, onion, and green beans.

Whichever filling you select, sprinkle with cilantro, squeeze a wedge of lime on top, and add one of their zingy salsas. You will have an affordable lunch that is muy sabrosa!

310 Chapala St, Santa Barbara, CA 93101 (805) 966-9180.

CAvA restAurAnt & bAr

Monticeto’s Cava Resaurant and Bar draws flavors from Oaxaca in the Southwest of Mexico with their Green Hornet cocktail, a blend of Sombra Mezcal, Luxardo Maraschino and Green Chartreuse liqueurs, lime juice and serrano chile. Enjoy the freshly made Guacamole with homemade blue and yellow corn tortilla chips. Or, for a hearty entreé inspired by the South American gaucho, try the Grilled Churrasco Ribeye Steak, a tender cut of organic grass-fed Angus beef served with grilled Anaheim chiles and Mexican queso fresco, accompanied by roasted rosemary red potatoes and a vibrant chimichurri sauce.

1212 Coast Village Rd, Montecito 805-969-8500

Photo by Brayden Russell Neelu Eldurkar

Los

Arroyos, monteCIto

Tony Arroyo drew from travels all over Mexico and his mom’s recipes from Michoacán to bring you his menu of “fresh, authentic, and delicious food.” Start with what may be the most unique drink at his welcoming eatery, the michelada. Popular in Mexico, but seldom seen in Santa Barbara, the michelada begins with a secret blend of spices, tomato juice, and a shot of hot sauce. Add to this a cold beer, chile salt, and slices of lime, and you have a spicy punch of flavor fit for Pancho Villa! To compliment it, try their weekend brunch offering of Enchiladitas con Huevo. Homemade tortillas, chewy queso fresco, and a savory red sauce all come together with a perfectly cooked egg perched on top. Deliciosa!

1280 Coast Village Rd., Montecito CA 93108, 805-969-9059

brAzIL Arts CAfé

Influenced by Brazil’s northern flavors, the Brazil Arts Café serves a variety of traditionally sweet Açai bowls all day. Choose from the energy

boosting Copacabana Bowl with guarana, granola, banana and honey or the fruity BAC Bowl with strawberries, mango, goji berries topped with crunchy toasted coconut. For dinner, the popular Northeastern main course, Moqueca De Peixe, is an aromatic clay pot stew of local Sea bass, tomatoes, cilantro, peppers and onions, all in a coconut milk broth and accompanied by rice and pirão. Toast this regional Brazilian meal with a crisp Caipirinha made with muddled lime, sugar and cacheça.

1230C State St, 805-845-7656

CAsA bLAnCA

With both the exterior and interior of the building designed by renowned local architect Jeff Shelton, Casa Blanca is definitely one of Santa Barbara’s most stunning and beautiful venues to dine and relax. Featuring a long bar made of hand carved black Acacia wood, hand blown glass fixtures hanging from the expansive ceiling and 5,000 square feet of custom designed cement tile, diners are well entertained before they even sit down. The menus feature traditional Mexican classics like Chile verde,

Harry’s Plaza Café

Jalapeno Margarita

The Mojito from Paradise Café

Joshua Curry

Photo by Bill Boyd

tamales and fajitas, but also include house specials like the Baja Tacos which feature fresh, battered white snapper toped with cabbage, pico de gallo and jalapeno tartar sauce. Delicious! If tequila is your thing, then there is even more reason to go as the bar is well stocked with over 120 varieties of the cactus cocktail and a very knowledgeable staff to help you choose.

330 State Street at East Gutierrez. 805-8458966. Patio dining, catering, large groups welcome.

CArLItos CAfé y CAntInA

Enjoy patio dinning across from the historic Arlington Theater at Carlitos Café Y Cantina, where they have perfected the fish platter of Veracruz Mexico, creating Halibut Veracruzano, a grilled green-rated Pacific Halibut with roasted tomatoes, garlic, jalapeños, and Spanish olives served with black beans and grilled vegetables. Clink your copper mug and toast the meal with a fun Mexican twist on the trendy moscow mule by ordering up Carlitos’ Mexican Burro, made with 100% Blue Agave Tequila, Fever-tree Ginger Beer and fresh lime juice.

1324 State St, Santa Barbara, CA 93101 Phone: (805) 962-7117

Playa Azul

The Palace Grill

Joshua Curry

Brauilo Godinez

Michael Ferguson Ghost Orchard acrylic 25x33 in.

Susan Petty Moving From Dark to Light graphite 22x30 in.

HOME STYLE

The beautiful designs showcased in the new book Casa Mexico by phototographer/writer couple Tim Steet Porter and Ann Kelly.

Bohemian South-of-the-Border

Inspiration

We love the evocative, original, fluid styles showcased in the homes showcased in photographer/writer couple Tim Street-Porter and Annie Kelly’s latest tome Casa Mexico, At Home in Merida and the Yucatan ($55 from Rizzoli USA). While many of the room designs appear easypeasy, the elegant yet unstuffy balanced interior designs that would fit nicely in our own Santa Barbara lifestyle are quite hard to attain.

Available from local book dealers and shops including Chaucer’s, Tecolote, Book Den and Upstairs at Pierre La Fond.

Serapes y Cobjias!

Hand woven, striped wool blankets from the Peruvian highlands ($450-$550) come in a rainbow of pleasing colors. Perfect for outdoor entertaining when the sun drops -store them rolled up in a decorative ceramic pot or large basket. Argentine accent pillows ($315) are hand-dyed and crocheted hemp.

Upstairs at Pierre La Fond, East Valley Road, Montecito, 805-565-1503

Viva Carolina!

Longtime fine art and antiques dealer Carolina Pierpont grew up on an art-filled hacienda and farm in her native El Salvador that influenced her appreciation and knowledge of Latin American style. She still has roots in her home country and her penchant for Latin American art and artifacts is well known – but after a recent trip to Brazil, the bubbly Carolina has added some Brazilian pieces to her cool collections from Europe and other parts of the world. Now in a new warehouse showroom, Mediterranee is located in Carpinteria’s burgeoning industrial area “The Row” which has a brewery, mead house, wine and chocolate shops which adds up to many more reasons to shop at this end of Carp, a tasty destination in more ways than one!

Mediterranee Art & Antiques, 4193 Carpinteria Avenue #6, showroom phone: 805-695-0910 or cell 805-637-2842. www.mediterraneeantiques.com. Open Tuesday – Saturday 11 am-4 pm and by appointment

Santa Barbara Design Center is proud to bring you the finest sofas and couches on the Central Coast. Since we own the factory, the only limit to what we can do is your own imagination! We create our sofas from California alder wood in Los Angeles. From couches to sectionals to chaises to loveseats to recliners and everything in between, allow us to help you create your own perfect seat.

We pride ourselves in our craftsmanship, price, and the largest selection in Santa Barbara and the Central Coast. From traditional to contemporary to ultra modern, if you can dream it we can make it a reality.

SANTA BARBARA design center

Treasure hunting

What happens when three gals – Ashley Fox, Lauren Goss and Tina Anderson - combine their love of people, antiques and vintage goods? The put on a show – in this case a charming curated collection of all kinds of fun stuff tucked discreetly in the Ralph’s shopping mall on upper De la Vina Street right next to Presto Pasta.

“We have something for everyone!” said Tina, pointing out different areas including the “Man Cave” “Children’s Playroom”, “Dining section”, “Spanish” and “Kitchen”. Shoppers discover a plethora of china, silver, pictures, furniture and more that attract the eye in the constantly changing inventory. Prices are really good – so good, in fact, that other dealers often pick here. On the other hand, if you have a house full of stuff you want to sell the savvy gals also handle estate sales and will take care of pricing, promoting, dealing with the crowds and donating unsold goods. Did I mention there are chocolate kisses to sweeten your sweet shopping experience?—LAW Fox & Goss, 2830 De la Vina Street, 805-682-1200

Jan Barboglio Azul

Hand blown glass gourd bowl with etching on iron stand. $195

Available at Coast 2 Coast Collection www.C2Ccollection.com

Wedding bells…

You can’t go wrong when choosing a wedding band or ring crafted by Benchmark. For the groom, this popular 7mm comfort-fit carved design band features a satin-finished surface with a high polished round edge. For the Bride, this gorgeous 3mm shared prong ring features 9 diamonds and a tapered-shank. Now all you have to do is say, I do! Benchmark rings are sold at Churchill Jewelers downtown, 1015 State St. 805-962-5815.

Joshua Curry

Sustainable Bamboo

If you’re looking for trendy, innovative design, great value and a smaller carbon footprint, take part in helping the planet with bamboo furniture. Bamboo is a great choice when compared to hardwood because bamboo grows to maturity in five years or less, making it one of the fastest growing and most sustainable plants on earth and much harder than oak. For Your Home furniture in Downtown Ventura features a wide variety of Greenington furniture, the leader in Bamboo furniture. Greenington uses only mature Moso bamboo at least five years old. This ensures maximum strength, hardness and stability for all their products.

Available at For Your Home furniture. 443 E Main St, Ventura, 805-641-1919

Good for Mother Earth

Governor Jerry Brown passed a law earlier this year stipulating that any existing bans on outdoor clotheslines for those living in condos/PUDs or mobile home parks that banned laundry air drying was over. Now everyone can put up a clothesline or better yet, this great laundry drying rack that can be raised and lowered. It also works indoors over your washer/dryer – these are quite typical in Europe and South America and other places where space is often at a premium.

From The New Clothesline Company, www.thenewclothealinecompany.com

Pavers!

Perfect Porcelain Pavers...oh my. These durable self-supporting outdoor paving slabs come in many different shades. Easily set on sand or grass, these pavers require no sealing or maintenance and make for a great update to your outdoor living space. These pavers require no sealing or maintenance. Easy update for your outdoor living space!”

Available at Tile Co 7 North Nopal Street 805-564-1868. Www.tilecodist.com

Legacy reborn

Tips for Remodeling a Period Home

By Bryan henson

Santa Barbara is home to a rich architectural legacy and as a result we are often approached by homeowners to preserve and restore our county’s historical treasures. Renovating a historic or period home can be a very rewarding experience as you unearth the history and original architecture. However, that is not to say it is without its fair share of challenges. Here are our top three tips if you are considering renovating your period home:

1) Take the time to preserve, match and source historic details and materials.

The charm of older homes are often found in the details – the unique hardware, tile, woodworking and plaster finishes.

We sometimes uncover beautiful brass or iron work that has been painted over so many times that the original detail was lost. We’ve also found historical hardware matches on eBay. One of my favorite stories from a recent historic remodel is when the owners were browsing a local antique shop and discovered a fireplace screen that matched their home’s ironwork. Upon returning home, they looked at old house photos from the previous owners and realized that the piece was original to the home, so they went down and bought it right away.

Jim Bartsch

2) Take care to update the home’s layout without sacrificing the original “feel”. Some older homes are more compartmentalized than the current trends for more open layouts. You can bring more space and light into the home while keeping the architectural integrity by enlarging a window, adding a shower to a master bath, or extending a roofline for a small addition. If you have access to old photos or blueprints, use them to guide your design. On one project we discovered that an original design of two enclosed porches were never built. Once we discovered this the new owner authorized the building per the original intent.

3) Expect the unexpected. Working in and around materials that you’re trying to preserve can impact your project’s schedule and budget. Unforeseen challenges sometimes lie hidden behind the walls such as dry rot, decayed pipes, decayed lumber, asbestos piping, or asbestos in the walls. When done correctly, the work requires specialty designers, builders, trades and craftsmen/ women that are familiar with the type of products and level of finish required.

Despite the challenges, we’ve found that preserving history is incredibly rewarding for homeowners. A variety of pleasant surprises and discoveries await you along the way, as do stories about the home’s inhabitants over the years and what makes original fixtures and features so special. Best of all, however, is ensuring that your home can be appreciated for generations to come.

Bryan Henson is the president of Allen Construction www.buildallen.com

Jim Bartsch

Up by day…down by night

The Murphy bed is a classic way to save on space, particularly when space is both scarce and expensive as it is in Santa Barbara. Invented by William Murphy (1876-1959) as a way to convert his one room San Francisco apartment into both a parlor for entertaining guests and a bedroom in case they stayed, the bed has since taken on a wide array of elegant designs and multiple functions.

“In Santa Barbara a lot of homes need a room to function in a multipurpose fashion so including a wall bed into an office, a guestroom, or any other space is optimal as it does not occupy the space constantly like a regular bed would. It can be easily put up in seconds and you have your room back to how it was the day before!” says California Closet designer Raquel Trujillo. “Horizontal tilts are fantastic as well, which we are seeing a lot more of. It’s a nice spin on the classic vertical tilt as you can get the same bed size but take up less of the wall allowing for art, or other pieces to exist above it and no one even knows it’s a bed. It’s fabulous! Instead of having a somewhat comfortable air mattress (that is if you splurge on a decent quality one and it doesn’t get any holes in it) with a murphy bed you always have the reassurance that your guests will have a comfortable and proper bed to sleep in when they visit, and you can also

add in additional storage which most people need in their homes.”

As for installation, in most cases, depending on extras such as nightstands, bookshelves and additional storage, Trujillo says the systems go in quickly and are usually ready for use the same day. It should be noted that systems that are improperly installed could be dangerous which is why a professional should always be used. “We have our own installers that put these systems together day after day and are amazing. They know the materials and work like machines with it, except of course they are much better!”

As for price, the systems start around $4,000 and up depending on size, finish and additional designed storage. The mattress needs to be a standard coil mattress (memory foam is too heavy) and be maximum 12 inches in thickness. –By

Raymond Bloom

California Closets designs with a wide range of colors and textures. The Tesoro line is imported from Italy and is exclusive to California Closets For more info on these and other systems contact California Closets, 15 West Anapamu St. Santa Barbara. 805-485-9100. www.californiaclosets. com/santabarbara Open Mon-Fri 10-5.

Photo courtesy of ©2016 California Closet Company, Inc.

“My client was fearless and we both wanted a punch, so we went with a hot pink wall for this Santa Ynez Mexican hacienda,” notes Montecito based interior designer Ann James.

Hot Latin Style!

Interior designer Ann James Chats with Leslie A. Westbrook

Spanish Colonial, Mexican and Santa Fe style design elements work seamlessly in our red-tiled roofed town that’s famous for historic public buildings and homes by such architectural luminaires as George Washington Smith, Lutah Riggs and even Julia Morgan, who designed Hearst Castle. Longtime Montecito based interior designer Ann James has used these themes in several projects showcased here, often working with contemporary architects like Don Nulty, who designed the Mexican hacienda and Spanish Colonial ranch. The Spanish residence was a remodel/conversion in Birnam Wood by Jerry Goodman. We asked Ann to share some of her design tips to add her muy caliente style to your own decorating scheme.

Leslie Westbrook: What is your inspiration for Latin style?

Ann James: I’ve traveled extensively throughout Mexico – from Oaxaca to San Miguel Allende and Guanajuato to Mexico City. The architecture

is the influence. You can’t look anywhere—especially in San Miguel — without being impacted. Also, I am a native Californian and it’s hard not to be influenced by Spanish and Mexican architecture. In the fourth grade we studied and visited the Missions – which I loved and dragged my parents to! My favorite is Mission La Purisma.

LAW: What about color? Mexico is known for vibrant colors and I love the hot pink wall you used in the Santa Ynez hacienda.

Ann James: I love color – you cannot do Mexican without color. Mexican architects Luis Barragán and his use of color is a big influence as well as Ricardo Legorreta and his stucco walls painted in reds, coppers, yellows, purples and blues! I was fortunate enough to be able to visit a very famous ranch that Barragán designed outside of Mexico City. There is an iconic photograph of that ranch... of a white horse being paraded in front of a pink wall... that was probably the inspiration for my pink walled entry.

Saltillo tiles on the floor, Mexican tiles for the island and countertops and custom made cabinets based on a design from antique Mexican doors were used for this hacienda.

LAW: We have some great sources for Spanish Colonial pieces in town.

Ann James: Michael Haskell is top of the list. William Laman is a prime place where I shop. I have made trips to Guadalajara and San Miguel de Allende to shop.

LAW: I know you also travel once a week to LA to keep abreast of the current contemporary art scene – have you discovered any Latin American artists here or there?

Ann James: Beatriz Milhazes of Brazil is a favorite. Her abstract paintings are full of color and vitality. Phoebe Brunner and Hank Pitcher both do wonderful stylized landscapes that could very easily be placed in a Mexican style home. Cynthia James’ fantastical, dream images would also work well in a Mexican environment.

LAW: Let’s talk textiles and texture.

Ann James: I am always looking for ethnic inspired fabrics. Lee Jofa has recently added a line of embroidered and woven fabrics that evoke the Mexican spirit. I love ethnic Mexican and Guatemalan textiles – hand woven cottons for upholstery and pillows - and I can still find them here and there.

LAW: it’s all in the details…

Ann James: Mexican pottery from Puebla is a passion of mine. Puebla is the place for Talavera. My huge bulletin board in my office is filled with inspiration – from fabrics to furniture to architecture.

LAW: What are some of your favorite public buildings in our town and place for Mexican food?

Ann James: The Courthouse and La SuperRica, both hands down!

To see more of Ann James work, go to www. annjamesinteriors.com

All the paintings and furnishings were sourced from Haskell Antiques, including the dining table that came from Michael Haskell’s own dining room (top).

Spanish 18th century plates from the owner’s collection surround archangel San Miguel from Haskell Antiques in the gallery of this Spanish Colonial style home. Turkish Suzani pillows from Mecox Garden in Los Angeles mix nicely in this elegant Birnam Wood home (bottom left).

“Chris handled every aspect of the listing, showing, sales and closing process without a hitch. He made a very special effort to create and execute on a marketing plan that took into consideration all of our needs and wishes.” Doug & Karen

“A true pro you are, truly. Quick and smooth. Nice work. Very Impressive.” Mark & Jessica

The colors of summer

artiCle

lisa Cullen

Summer’s here and it is time to embrace the season with all the enthusiasm we can muster. And, nothing says summertime like a summer garden and summer garden parties.

When I think summer garden it is an over-grown affair full of lush green and lots and lots of color. It also means planting a flower garden. Using a combination of annuals and perennials like sunflowers, dahlias, cosmos, calendula, zinnias, daisies, hollyhocks and marigolds will fill your garden (and vases) with a profusion of color, fragrance and the vibrancy of a warm summer’s day. Decorating with flowers picked from your own garden for your summer parties is pretty irresistible.

Summer also brings to mind a veggie garden filled to the brim with the bounty of the season tomatoes, peppers, cucumbers, squash and beans bursting with juicy goodness just waiting to be harvested. Trees laden with fruit are ripening in the summer sun. Go ahead and bite into one of those sun-warmed nuggets of goodness and as juice drips down your face and arms, splurge on it! That is the embodiment of summer pleasure.

Then, there are the summer suppers made from this plethora of garden produce, dishes that can only be created in this season; delights that scream simplicity and highlight the freshness of ingredients without a lot of fuss. Succulent, ripe heirloom tomatoes over Burratta or Mozzarella

sprinkled with fresh basil and slathered with really good Olive oil from Il Fustino (FYI, C’est Cheese and Metropolis both carry freshlymade Burratta and Mozzarella). Summer fruit brushed with butter and grilled until it literally bursts with a drizzle of honey and perhaps some homemade ice cream and you have heaven on a plate. That’s my idea of embracing summer!

Viva La Fiestas of Summer

With warm summer evenings come summer parties and Santa Barbara’s citywide shindig, Old Spanish Days. Fiesta is a weeklong celebration of our heritage as a town, which began 230 years ago with the founding of the tenth California mission dedicated to Saint Barbara. With our roots firmly grounded in Spanish and Mexican culture, our architecture reflects the influence, as does our food. It’s the perfect combination of ingredients for a fabulous party.

As summer parties are generally outdoor fetes, a glorious Summer Garden is a must for the requisite festive atmosphere. No matter the size and scope of your space you can have a vibrant, colorful garden befitting any summer fun you have planned.

For a quick summer party pick-me-up, try using pots of flowering plants in your favorite hues. Ivy Geranium is easy, drought tolerant and comes

& photos By

in a variety of gorgeous, vivid colors ranging from rich reds, to pinks, lavenders and even white which add that spark of excitement to any garden. Here’s a garden design tip: if the desired effect is formality, select one color (such as white or even red) in your flower garden, pots and arrangements. If instead you are going for a more exuberant vibe, go crazy with any colors you like. If Geraniums aren’t “your thing” try petunias, daisies or even colorful succulents to spice up your summer garden party.

The Secret to a Beautiful Garden

Want to know the secret to a beautiful garden? Get interested; generate some enthusiasm, start dreaming and imagining what you want, then start creating it. There are some who bemoan the lack of water and their dead lawns. Well okay, your lawn has seen better days. Instead of focusing on what you can’t have, put attention on what you CAN have and you CAN have a beautiful garden. All it takes is a little imagination. Here’s to a beautiful garden and a beautiful summer. Flowers and drought tolerant succulents available at Knapp Nursery 909 Carlo Dr., Goleta. 805-6811151.

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.

Rethink Your Landscape

Reduce water use & your bill with these simple steps:

• Create a Rain Garden. Rain gardens slow, spread, and sink rainwater into your soil, reducing runoff and irrigation needs.

• Go Native. Plant native and water wise plants and reduce watering and maintenance needs.

• Switch to Drip. Automatic sprinkler systems are the #1 use of water in our city. Drip irrigation or hand watering is more efficient and saves water.

Rebates may be available. Call 805-564-5460 to schedule a free Water Checkup. Learn more at SantaBarbaraCA.gov/WaterWise.

Time For Change

Water wise tips for the garden

By lisa Cullen

The recent water crisis requires that we change our habits and routines. We need to reduce our water consumption by about 30% and a smart way to do that is to reduce water usage in the landscape. These steps will help:

1. Mulch. This is the most important thing you can do. Mulch keeps moisture in the soil and protects plant roots from stress. Mulch can be leaves, grass clippings, chips, shredded cardboard, straw just about anything that will break down. And it needs to be laid down thickly, in an open area pile it on a foot or two thick, in a garden, 6 inches. Do not cover the crown of the plants or you’ll suffocate them. Mulch can greatly reduce water needs.

2. Train your plants now. Plants will use as much water as you give them. You can cut back your irrigation by 50% now, while the weather is cool. Do not cut back the amount of time; instead reduce the number of days. It is better to water longer, with less frequency. If you have mulched, your plants will adjust by sending their roots deeper into the earth.

3. Ditch the chemicals. Chemicals kill the soil. Soil that is alive with microorganisms needs 50% less water. Use compost and compost tea to bring soil back to life.

4. Lose the lawn. The way it’s looking, you will lose your lawn anyway, so why not just let it go now. If we do get some rain, it will come back, and if it doesn’t you can always plant another. If you want a swath of green, do like the sod farms do and dye it green (I’m not kidding). There is a nontoxic “paint” you can use that will give you lawn a green appearance with out a drop of water.

5. Convert to drip irrigation. Drip irrigation puts the water where it be-

longs, at the roots of the plant. If you still have sprinklers, they can easily be converted to a drip system.

6. Test your irrigation system frequently. Turn on each station to ensure your system is doing what it is supposed to be doing and there are no leaks.

7. Choose plants wisely. Drought tolerant means it will survive drought and there are some surprising plants in this category. You don’t have to use Australian and California Natives exclusively. Roses will survive an enormous amount of abuse, as will Camellias, Texas privet, Citrus, Olives and others. Of course succulents are a great choice.

8. Don’t stress. The worst thing that will happen is you may lose a few plants. My advice, if you have some favorites, save the water from laundry and dishwashing and use this to keep your favorite plants going. That’s what I do.

Fill your garden with joy, Lisa Cullen

resourCes:

Mulch, compost and compost tea: Agri-Turf; 2257 Las Positas Rd, 805569-2257. Mulch and compost: Agri-Chip; 132 Garden St (805) 962-7005. The County and Marborg have free mulch which they will deliver for a fee or you can pick it up by the barrel or the truck load.

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..

Lisa Cullen

An infusion of natural light

The architectural photography of Jim BartsCh

By Julia mChugh

Ansel Adams said, “To the complaint, ‘There are no people in these photographs,’ I respond, ‘There are always two people: the photographer and the viewer.’”

There are no people in Jim Bartsch’s photographs. But he really doesn’t need any.

He specializes in architecture, where a building is the star, not a person. He shoots high-end homes primarily, but also restaurants, hotels, and other commercial spaces. Many of his photographs are used in real estate marketing materials, while others are on websites of interior designers; in ads for contractors; and in magazine articles, including Food & Home.

Santa Barbara’s famed southern exposure provides highly desirable lighting for exterior shots, and what Mother Nature does not provide, Bartsch enhances. Mountain top estates are bathed in golden rays of sunset, with every window lit from within. Likewise, interiors are crisp and inviting, with ocean views perfectly exposed through aptly named “picture windows.”

“My goal is to capture the natural light, but that’s impossible to do in one shot,” he says, sitting at his dining room table on a bright spring morning before he begins work in his home studio.

Using a post-production technique called “compositing,” he utilizes a computer program to combine images of different elements. That ocean view comes from one photo, the interior from another. “I use lighting to blend them together,” he adds.

His work is much in demand, particularly winter through spring, when he admits to working “all the time,” with breaks for bike rides, his preferred form of exercise. That allows for annual “off season” trips with wife Catherine, a sales rep. They travel to Croatia this fall.

Bartsch’s dramatic animal photos from recent African safaris hang on the dining room walls, but he insists that he is better suited to architecture. “My brain works better with architecture,” he deadpans, unaware that he sitting below his beautifully composed photo of giraffes.

“I want to document the space, but it has to have esthetic appeal,” he says. “I strive for the details. If I’m going to do it, I want it to be perfect. No chair is pulled out of place. It takes longer, as we have to do a lot of tweaking, but it looks better.”

This is from a man who didn’t own his own camera until he was 22 years old. The Colorado native had a job at a Kodak manufacturing plant, but had little interest in photography until the company offered employees a

The Playboy Mansion

deal on 110 Instamatic cartridge-based cameras.

Wanting more control over his images, Bartsch bought a 35mm Vivitar system and took it with him on vacation to California. While in San Francisco, he snapped an image of seagulls flying behind a boat. It later won a company photography contest, and then won an Honorable Mention in Kodak’s international competition.

“That spurred me,” he recalls. “We had two staff photographers at the plant, and both had gone to the Brooks Institute for their training.” He moved to Santa Barbara and began his studies there in 1985.

At that time, there were no courses at Brooks on architectural photography, but he took a one-week seminar on interiors. An ad in the Santa Barbara News-Press set him on his current course. “A Carlsbadbased company needed a photographer in Santa Barbara to do high-end real estate brochures. I built my business from that.”

New digital technologies have added more control, Bartsch reports. He made the transition from film in steps, initially by scanning his film transparencies and manipulating digitally. That prepared him for the

eventual switch to digital cameras; he currently uses Canon cameras in his work.

He typically takes anywhere from two to ten photos of an interior, for example, and more if there are more windows. At the computer later, it takes an average of 12 minutes to composite and put final touches on each image.

“Many people don’t understand the importance of a strong photo to capture the attention of potential buyers,” he says. “It’s critical.”

He recalls a client reporting that an ad featuring his photo of a Padero

“I strive for the details. If I’m going to do it, I want it to be perfect. No chair is pulled out of place. It takes longer, as we have to do a lot of tweaking, but it looks better.”

Lane ocean-front home had run in New York, and been seen by a billionaire who flew out in his private plane within days and bought it. Similarly, a man in Connecticut saw an image online, flew out, and purchased the El Capitan ranch estate.

Though he has shot many homes owned by celebrities, he won’t “shoot-and-tell.” Bartsch does report that he photographed Michael Jackson’s former home Neverland, which was on the market recently, and last January, he photographed the Playboy Mansion. “There are no bigger properties than those,” he concludes.

“He is definitely an artist,” adds Food & Home Publisher, Phil Kirkwood. “He can take what would be an ordinary, everyday space and somehow inject the dramatic. He has a unique quality to his photos, from the angles he chooses, to the styling of the shot, to the light he creates in post computer work.”

See Jim Bartsch’s photography at www.jimbartsch.com

Jim Bartsch at work.

Bella Guatemala

A Recuerda (a memory)

My first trip to Guatemala in 1976 was cut short by a 7.6 earthquake. The temblor shook, rattled and rolled the Central American country in the wee hours of a February morning, taking more than 23,000 souls and injuring three times that amount. I was slumbering in the beautiful town of Antiqua, at a pensione/coffee plantation owned by a German woman named Frau Dressler, when the second story room began to shake. We went outside (I was traveling with a girlfriend and her mother), saw the volcano smoking in the near distance and, as the sun came up, learned that a young couple had been killed in their room due to a collapsing fireplace. Three days later, after picking oranges from the finca grounds for the wounded in hospitals, we decided to try and return home. We missed our planned trip to Lake Atitlan and Chichicastenango. Our bus rumbled through a second powerful aftershock – the driver putting the pedal to the metal as boulders bounced cartoon-style across the highway while passengers from an oncoming bus climbed out the windows on the side not blocked by a landslide.

Needless to say, I was a changed girl.

Some 40 years later, I had the opportunity to revisit Guatemala with a tour company called Bella Guatemala, founded by Elsie YiDonoy, a

Guatemalan-born, LA based businesswoman who specializes in cultural tours. A group of 18 of us traveled together for Dia de los Muertos that included a visit on All Soul’s Day/November 1 to an amazing kite festival that takes place on the grounds of the Santiago Sacatepequez cemetery –where everyone parties on down beneath huge, colorful kites —some 60’ tall—while flying their own, somewhat smaller handmade versions.

There was much more to our trip than the kite festival. A four-hour combo horseback ride/hike up one of Guatemala’s many volcanoes (Pacaya, which has the additional thrill of being active) was well worth the burn: our reward after some steep hiking and slip and sliding, included incredible views and an amazing outcropping of wildflowers on an otherwise lunar landscape along with a small kiosk selling Mayan horoscope jewelry made of lava.

Which brings me to the subject of shopping. I devoted a good portion of my time learning about and scooping up amazing textiles – ranging from a back strap loomed table runner purchased from the weaver for my mother’s Thanksgiving table to hand woven shawls naturally dyed with indigo, tobacco and beets, beautiful beadwork jewelry, thick woven wool blankets and even earrings made of coffee beans.

Our 8-day (this year’s will be 10 days) itinerary included comfortable

story and photos By leslie a . WestBrook

lodging at every stop. We began with three nights in the charming town of Antiqua with its cobblestone streets, portals revealing beautiful courtyards and gardens and candles throughout adding a romantic glow to the city at night.

At Lake Atitlan, we visited villages rimming the lake via boat. A delightful encounter with a charming and savvy Mayan businesswoman named Manuela – who whipped a huipial over my head and braided my hair in the Mayan way, was memorable. After dressing me in her native garb, she insisted that I have someone take my picture.

“You take it, Manuela”, I said, attempting to hand her my phone.

Suddenly the bubbly saleswoman became shy. But I showed her how to use it and told her I had complete confidence in her. She held the camera up, put her finger on the “button” and proceeded to take about 25 photos until I told her to release her finger!

Guatemalan food in the countryside is simple, for the most part –chicken, meat or tilapia served with rice, beans and plantains and homemade tortillas (there are four types – white, blue, yellow and red and the cuisine that I sampled has not reached the culinary heights of Peruvian or Mexican cuisine. Lakeside meals at both Las Lagunas and Hotel Atitlan were culinary highlights.

Perhaps the most exotic and luxurious part of our journey was revealed after the 50-minute flight to the jungle region of Petan – and a visit to the

ruins of Tikal, the most famous of some 3,000 abandoned archeological sites in the country. Our lodging, at Las Lagunas rivaled any five-star resort.

The Mayan people and other Guatemalans are a highlight of this country.

Our guides - - Jose Antonio Gonzalez, one of two excellent guides, provided enthusiastic and fascinating commentary throughout our trip –particularly shining at the Archeological museum in Guatemala city on the last day of our trip.

All in all, a most amazing, action filled trip. I can’t wait to go back and visit this beautiful country with its warm and welcoming people. It will have to be sooner than another four decades, as I will be on another journey by then!

FOR INFORMATION ON TOURS CONTACT BELLA GUATEMALA TRAVEL

www.bellaguatemalatravel.com. Phone: 818.669.8435

Prices begin at $2,795 per person (based on double occupancy) including airfare for 10 day/9 night group tours of up to 18 people, but Bella Guatemala also arranges private smaller tours with guides that will reveal this incredible volcanic, Mayan land in all its glory, and then some.

The signature Umbra Pizza from Olio Pizzeria, made with imported Robiola cheese, Crimini mushrooms and just the right touch of Umbrian black truffles. Pairs nicely with several of the artisanal Italian beers they have in stock. Located at 11 West Victoria Street, downtown. 805-8992699.

Kevin Steele

CARPINTERIA

Garden Market. Offering very tasty sandwiches, salads, smoothies and casual fare. Open Monday–Sunday 10am-3pm. [L] $ (BW) 3811 Santa Claus Lane (805) 745-5505

Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list. (LD) $$ (FB). Reservations are suggested. 686 Linden Ave. 805-684-6666.

MONTECITO

CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting in the village of Montecito. Happy Hour 4-6, Weekend Brunch from 8am. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

Lucky’s. Montecito’s only premium steakhouse. Great wine list and martini selections. Great weekend brunch served 9am-3pm. [BrD] $$$, (FB) 1279 Coast Village Road, 565-7540.

The Montecito Café. Eclectic menu with great service. Desserts to die for! Open Daily from 11:30 (LD) $$ (FB) 1295 Coast Village Rd. 805-969-3392.

Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. (Cafe Stella is located at 3302 McCaw Ave, on upper State Street in Santa Barbara. www.stellamares.com)

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.

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

DININ G OUT

Summer and fall dining selects await, just in case you’re trying to decide.

Clockwise from upper left: Fresh seared diver scallops with butternut squash flan in a lobster Cognac sauce from Stella Mare…14-ounce Prime Filet with fresh Brussels sprouts from Holdren’s Steakhouse… …Bowl of fresh Santa Barbara mussels served with tarragon, garlic croutons and Pernod cream from Jane… Duck confit with asparagus and pomegranate gastrique from Petit Valentien.

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 yearround on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160.

Breakwater Restaurant. Enjoy the comfortable large patio overlooking the historic, scenic Santa Barbara Harbor. Serving breakfast, lunch and dinner daily from 7 AM. Award winning clam chowder, nightly specials, fresh seafood, steaks, sandwiches, salads and a kid’s menu for your little mariners. At the scenic Santa Barbara Harbor, 107 Harbor Way. 805-965-1557. sbbreakwater.com.

Ca’ Dario. Fine Italian dining with extensive Italian wine list. Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419.

Chuck’s of Hawaii. Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989. 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. 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

Cold Spring Tavern. 100 years of tradition with true American cuisine only 15 minutes from Santa Barbara. Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées. Full bar & weekend breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 9670066.

Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$

Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805-568-0702. www. darganssb.com

Downey’s. Chef John Downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara

Breakfast and Lunch Tuesday–Sunday 9–2

Dinner served Tuesday–Saturday from 5:30

Full Bar | Reservations recommended

11 West Victoria in Victoria Court 805-770-2143 scarlettbegonia.net

www.luckys-steakhouse.com

Breakfast & Lunch Mon–Sun 7am–3pm

Dinner Tue–Sat 5pm–Close • Sunday Brunch

3514 State Street • 898-9121

County selections. Dinner served Tuesday through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 966-5006, 1305 State St., www.downeyssb.com

Endless Summer Bar-Cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the Endless Summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Fishouse. On the water on Cabrillo at the gate to the Funk Zone downtown. Sensational seafood, daily full cocktail and bar food happy hour, and patio seating. 101 East Cabrillo Blvd. 805-966-2112. www.fishouse. com $$ (LD)

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900

Hollister Brewing Company. Featuring hand-crafted beers made on premise and an innovative, fresh menu. Open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr., Goleta,968-2810, Hollisterbrewco.com

Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311 and 6920 Marketplace Dr, Goleta 805-770-5388.

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

Max’s. Sensational breakfast haunt in San Roque for over 30 years. Also features Italian scratch made offering at dinner. 3514 State St. 805-898-9121. BLD $$

guide

B=breakfast

Br=brunch

L=lunch

D=dinner

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

$$$=over $25

FB=Full Bar

B&W=Beer & Wine

Jambalaya and...

DINING OUT

Nectar. 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. [BrD] $$ (FB)20 E. Cota St., 805-899-4694

Olio e Limone Ristorante, Olio Crudo Bar, & Olio Pizzeria® (“Oil and Lemon” in Italian).Husband-wife team Alberto and Elaine Morello preside over this pan-Italian charmer, where you’ll experience “excellent cooking and hospitable service” (Zagat Survey). “Simply sophisticated,” says the Los Angeles Times. Wine Spectator award-winning wine list. Private dining for up to 40. Casual pizza bar-wine bar-full bar around the corner at Olio Pizzeria®, with Olio Crudo Bar, Olio’s raw bar and lounge, next door. New locations at The Shoppes Westlake Village. www.oliocucina.com. 11 W. Victoria Street, 805-899-2699

Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh PanSeared 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.

Relais De Paris. Traditional French food modeled after the 19th century brasserie which features its secret recipe for sauce originale...a secret since 1959. 734 State St., 805-963-6077, relaisdeparis-santabarbara. com; open Tues.-Fri. for dinner, Sat.-Sun. for breakfast, lunch, and dinner.

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. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West Carrillo, 966-5636.

Sambo’s. The original on the beach! Serving up the

DINING OUT

classic dining experience. [BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269

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

SB Shellfish Co. The freshest seafood, lobster, crab and shellfish found anywhere. Enjoy a local wine or beer with the view of the Pacific at the end of Stearns Warf. 805-966-6676 www.shellfishco.com $$(LD).

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

Via Maestra 42. Traditional Italian flavors come together in this deli/shop/ café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 569-6522.

Wine Cask. Located in the historic El Paseo in heart of downtown makes for a beautiful fine dining experience. Wine tasting with wide array of local wines, full bar and private dining available. www.winecask.com 805-9669463. 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 St., 957-1193.

SANTA YNEZ VALLEY

Petros. At Fess Parker’s Wine Country Inn, using the finest and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 Grand Ave., Los Olivos, (805) 688-7788

Willows at the Chumash Casino. Featuring a distinctive menu of prime steaks and seafood served in an elegantly appointed setting. [D] $$$ (FB). 3400 E. Highway 246, Santa Ynez, 805-686-0855.

VENUES & PRIVATE DINING

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

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

CORK ROOM AT BOUCHON

The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria 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, 805899-2699, olioelimone.com

DARGAN’S IRISH PUB

Dargan’s provides an authentic Irish ambiance combined with friendly service and outstanding food. We offer both buffet style or sit-down service for a variety of special occasions, including, receptions, rehearsal dinners, business gatherings, birthdays, graduations, and fundraisers to name a few. The poolroom area can be sectioned off from the main bar and rented for private affairs and provides a relaxed atmosphere accommodating up to 170 people (100 seated). It includes a private cozy bar, four large pool tables and a jukebox. The room also offers an excellent speaker system and five HD TVs connectable to computers are perfect for wedding videos or company sales presentations. To set up a consultation to discuss space availability, room rates, and food options, call 805-568-0702 or email at info@darganssb.com

EVENTS BY STELLA MARE’S

Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typifying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service

bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events. 3302 McCaw Avenue, (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 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 Street, 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

serving lunch

tuesday–friday: 11-3 saturday–sunday: 11-4 open late thursday evenings: 5-7

located in the Santa Barbara Museum of Art 1130 state street / 805.884.6487

Cafe by

locally sourced ingredients thoughtfully created artfully presented

“Marc Baxis has been a godsend. He found us our dream house and guided us through the purchase with honesty and care. He's a great man and a straight shooter, who wasn't willing to do or say anything just to complete the sale. But he WAS willing to go the extra mile to protect our interests. The real estate game often gets a bad rap, but Marc Baxis has restored our faith. He's good people and he works his butt off for his clients. We couldn't recommend Marc more highly. We wouldn't have realized our dream of owning a home in the Central Coast without him.”

-Scott Williams

NCIS, Executive Producer

COLDWELL BANKER RESIDENTIAL BROKERAGE

MONTECITO & SANTA BARBARA

With more than 3,100 offices in 50 countries and territories, the Coldwell Banker ® brand remains the trusted source of innovative real estate solutions both worldwide and locally.

| 805.886.3428

THE SUBMARINER

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