Food & Home Magazine - Fall 2018

Modern kitchen design by Pacific Arc. Inc. Architects.

Photo by Jim Bartch.

www.DistinctiveRealEstateOnline.com

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

Wendy Elizabeth Gragg 805.453.3371

Distinctive Real Estate License # 01304471

S ingle L evel V iew E state

MONTECITO

Larry Martin 805.895.6872

Douglas Elliman License # 01372928

Rachelle Rosten 310.710.5151

Douglas Elliman License # 01255977

Single level ocean, island & mountain view Estate on 2.93 acres.

Approached by a gated and impressive tree lined stately drive, the dramatic main residence abounds in natural light with 12 foot ceilings throughout. The guest house features 2 bedrooms, 2 bathrooms and a living room that opens onto the sprawling lawn. There is an expansive outdoor entertaining area with lap pool, a large motor court, 4 car garage, a well with holding tank and a generator. It is within minutes to the Upper & Lower Village and in the highly desirable Montecito Union School District.

Listed at $7,495,000.

The Zia Group is the #1 Real Estate Team in Santa Barbara, selling more homes than any other team from Carpinteria to Goleta. We deliver real results to every client, and we use 25% of our profit to make a real impact in our community and around the world.

Mediterranean

Riviera Estate

4 BED | 4.5 BATH | 3,300 SQFT | $4,375,000

This quintessential Spanish Estate has been meticulously renovated in 2018 to the most discriminating standards made to look and feel like NEW construction. Features include vaulted beamed ceilings, classic Mediterranean arches and elements, beautiful hardwood floors, custom fixtures and finishes, handcrafted tile, and all new kitchen with top-of-theline appliances. The mostly single-level layout captures the dramatic views of the ocean, islands, and cityscape, with the main entertaining areas opening up seamlessly to the veranda and infinity pool/spa. This fine estate enjoys over a ½ acre of usable land complete with a hacienda-style courtyard, outdoor kitchen, sports court, gardens, and orchard.

Rancho Estrella

5 BED | 5 BATH | 5,362 SQFT | $3,595,000 WWW.ZIAGROUP.COM

A private, knoll-top location just minutes from world-class amenities provides unbelievable 360-degree ocean and mountain views for this Spanish estate. The large main residence, guest house, artist studio, and 2-bed guest apartment are set on over 6 acres of natural beauty, including a private well and hiking trail to a seasonal creek with rope swing and picnic area. Each living space enjoys its own beautifully renovated kitchen and bath(s), private entrance, outdoor living space, and incredible views. This is truly a once-in-a-lifetime opportunity to own the kind of estate compound that could become part of your family’s legacy for generations.

“The entire process resembled more a ballet than a construction site, such was the degree of coordination required, and the choreography Mr. Hirsch performed to bring this project in on time and on budget was remarkable, and in my experience unprecedented.”

Our clients expect the finest in craftsmanship, materials, and service and since 1990, our team has been delivering. New construction, remodeling, accenting, and perfecting homes—we do it all.

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

CoPy edItor

Jeff Miller

ContrIbutors

Carly Bates

Raymond Bloom

Angela Borda

Kim Carmel

Lisa Cullen

Danielle Fahrenkrug

Avery Hardin

Bryan Henson

Lynette La Mere

Julia McHugh

Jeff Miller

Hana-Lee Sedgwick

Leslie A. Westbrook

PhotograPhy

Jim Bartsch

Bill Boyd

Michael Brown

Joshua Curry

Eliot Crowley

Mehosh Dziadzio

Braulio Godinez

Ashley Hardin

Kim Reierson

Alexander Siegel

Shelly Vinson

ContaCt InformatIon

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

www.food–home.com

FooD anD hoMe (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. FooD & hoMe and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. FooD & hoMe and Metro Inc. reserve the right to refuse any advertising. FooD & hoMe® is a registered trademark of Metro, Inc. Copyright © 2018. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

La Arcada Courtyard ~ 1114 State Street, Suite 10 ~ Santa Barbara, CA 93101 ~ 805.845.7888

Luxury Dinnerware ~ Wedding Registy ~ Jewelry & Gifts

A Perfect Match

The face behind Mizza is Kourtney Searls

by leslIe a. Westbrook

There are many reasons to dine at Mizza, the recently opened artisan pizza/Italian restaurant located at the State Street entrance to charming La Arcada Plaza: long, high-top wooden tables with a State Street view, tasty wood-fired pizzas, delicious homemade pastas and tangy entrees all tended to by the lovely staff. But another stunning reason is warm, welcoming owner Kourtney Searls. (Her husband/co-owner, Brendan, is close at hand at Viva, also in La Arcada).

The face of Mizza, who has been long known for Pizza Mizza in La Cumbre Plaza, is now front and center with her trademark blonde corkscrew curls and helpful dining suggestions. Another weapon in the arsenal is Michael De Paolo, of much-loved Emilio’s, who consulted on the menu.

“We designed this with locals in mind,” Kourtney said. “It’s like you are coming to my house and I made you dinner.”

So let’s eat! All the food is made from scratch and sourced locally as much as possible. “Live produce” grown locally at Pilgrim Terrace is purchased by donation that helps the elderly around town.

Grilled peaches with fresh burrata and prosciutto are served on a wooden board with toasted French bread from Our Daily Bread. The julienne spinach in Belgium endive salad is loaded with Gorgonzola and crunchy pistachios. A dozen pizza choices range from traditional margherita to pancetta and smoked chicken; gluten-free crusts (using Thomas Keller’s recipe) are available.

The fragrant and flavorful wild mushroom (shiitake, portobello, button, and truffle) pizza bubbles with fontina cheese atop the excel-

lent crust with puffy edges. The house-made spinach gnocchi are perfection: light, melt-in-your-mouth pillows in a spinach/ ricotta/foie gras/prosciutto cream topped with shaved pecorino/Romano cheese. Seven other pasta dishes to choose from — portions are hearty — include squid ink tagliatelle and mussels, bucatini and meatballs, or shrimp and pink vodka sauce. The fettuccini Bolognese, with pork and beef, makes a perfect fall or winter dish.

A piccata with wildcaught salmon, packed with flavor thanks to a great lemon-capers sauce, is definitely a highlight, served with broccolini with roasted garlic, roasted potatoes, and carrots. It’s a tasty twist on chicken piccata.

There’s a nice range of wines by the glass and by the bottle, and Mizza Wine Bar (next door) will be introduced by year’s end.

Be sure to save room for the house-made limoncello cake with a nice dollop of fresh whipped cream.

Mizza is great for dining solo or a deux at the long counter or in the highceilinged bright and airy inside dining room. It’s a great destination for large groups/family style dining to share the many delicioso items. Be sure to look up, both outside and inside, to appreciate the soaring ceilings and the building’s fine architectural details.

Brava, Mizza!

By Leslie A. Westbrook

MIZZA, 1112 State St, 805883 3935, is open for lunch and dinner (open until 10 pm) seven days a week. Also available for delivery via the Restaurant Connection. www.mizzasb.com

Julia’s favorite

Ask any local and they’ll tell you that Jane restaurant on State Street is a go-to place for mouthwatering craft burgers. And they’ve been serving them the same way since their inception in 2008 … 100 percent natural, black angus patties, hand-formed and served on sesame seed buns which are house-made from scratch every day. The toppings and spreads are also made in-house and so delicious that Julia Child dubbed Jane’s clas-

By rayMonD BLooM

sic cheeseburger as her favorite burger in Santa Barbara.

In addition to the standard burgers found every day on the lunch and dinner menus, a special daily burger is also featured. On Mondays it’s the Lone Star Burger, which boasts a Firestone beer-battered red onion ring, house-made BBQ sauce, applewood-smoked bacon and Jack cheese on that unbeatable housemade bun. On Thursday it’s the Anaheim Burger, which features

fresh Anaheim chilies, provolone cheese and house-made cilantro mayo. Fridays are reserved for The Big Pickle, which features avocado, Tillamook cheddar cheese, and the snappiest dill pickles you’ll ever taste. Add some fresh cut fries and a pint of Droughtsmen Irish Red beer and you’re in business. What could be better?

1311 State St. 805-962-1311. www. janesb.com

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

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

Local Celebrity

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

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

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

COOKING

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

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

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

Downtown Dish:

The Big Easy via State Street

By angeLa BorDa

It’s already been a great afternoon, sitting at the Carr Winery’s bar, enjoying a 2016 Carr sauvignon blanc, made from grapes grown in Santa Ynez vineyards. This is a light, beautiful wine with citrus overtones and a hint of apple. All the Carr wines are made with local fruit, and it’s real treat to drink the wine in the same room where the grapes are processed and the wine barrels are aging.

From Carr Winery we amble up to the “Big Easy.” In case you didn’t know, The Palace Grill is the place to do as they say in New Orleans and “let the good times roll.” We’re met with lively jazz and the friendliest staff around. Straight away, a Hurricane margarita arrives, and it has to be the prettiest beverage ever poured into a mason jar, bursting with mango, pineapple, tequila, and one little secret ingredient. I ponder what that ingredient might be until the arrival of the entrees. Jambalaya for my

friend and crawfish pasta Lafitte for me. Tender crawfish tails, caramelized onions, and penne pasta swim in creamy Cajun goodness. Add a signature mini muffin of jalapeno cheddar and I’m possibly the fullest I’ve ever been.

The Palace is buzzing with happy diners, and after dallying a little longer, my friend and I share the Palace swan and Louisiana bread pudding souffle. Straight from the oven, the steamy souffle is cracked open by forks and doused in whiskey cream sauce. Even the desserts at the Palace can get you a little tipsy! We finish with a glorious swan made of éclair pastry, filled with vanilla ice cream and floating on melted chocolate. The good times are rolling and so are we, back out onto the town, completely satiated.

The Palace Grill, 8 East Cota Street, 805-963-5000, Carr Vineyards & Winery, 414 N. Salsipuedes Street, 805-965-7985

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

Rolens

Braulio

Godinez

Cruel Wine Reviews

Iwas at a blind wine dinner several years ago with a producer (who must go unnamed) who joined the usual monthly group of oenophiles, bringing one of his wines as part of a syrah-themed evening.

Please note that in the wine world, a brown paper bag nurtures zero brand fealty. If you bring something you’ve crafted and it maintains anonymity in the protective harbor of a beige cocoon, and ends up being outclassed or flawed, the condemnation level and vitriol tend to get ratcheted up by the dining participants, all of whom have contributed to the evening’s selections and hope their offerings are voted #1.

Sometimes even the person who produced it gets in on the critical assault and battery, unaware that they’re vociferously denouncing their own efforts with outrageous, blunt savagery. This wine in particular, while receiving no top score, certainly resembled #2, not in any numerical ranking, but instead condensing the aromatic olfactory panorama encountered as one drives on US Interstate 40 through Amarillo, past the stables, stockyards, and abattoirs marking that bovine-centric burg.

Coco Chanel, if she’d been at this dinner, would have chimed in with her own denunciation of such

a malodorous red, and might’ve spritzed a little #5 around the table to minimize the zoologically oriented stench of this unseemly and clearly flawed syrah.

All of us actually inhabiting the table that night at a fine local café eventually faced the moment when the wine was unbagged and unmasked, and silence reigned as the offending winemaker backpedaled on the reason for the inglorious showing of his blatantly repulsive bottle.

As the dinner reached its end, we paid our check, gathered our jackets, our wine totes, and remaining senses of smell, and the group drifted off into the evening, hoping for a Santa Barbara breeze with a sweet floral accent to recalibrate our poor embattled shnozzes.

Any ensuing invitations to this particular winemaker were appropriately lost in the email ether throughout perpetuity, and in subsequent years, while encountering many a festering vinous atrocity nonetheless, whether brown-bagged or not, the memory of that night has hung with us, like the inimitable bouquet of a wildlife park’s menagerie.

Bob Wesley is the manager and wine buyer at Savoy Wines. www. savoywines.com

“I Condemn your Barnyardy Syrah and all the Animals Involved”

by bob Wesley

THE OPAL CONCEPT

Q & A with one of the best restaurant teams in SB

Richard Yates and Tina Takaya, owners of the popular downtown eatery Opal Restaurant & Bar, have been in the restaurant business for a collective 82 years. Both have served in all capacities of the business, from server and bartender to dishwasher and line cook. Both agree that success in this very competitive industry is all about the concept and the constant renewal of that concept. In this interview, staged in the newly remodeled interior of the restaurant and via email, both reflect on what brought them to the “Opal Concept,” and how they keep it fresh every day for their current and future guests.

Tina Takaya: I’ve always loved everything to do with design, including food. I studied interior design, architecture, and landscape design but I needed to work in the restaurant biz to pay for school. Who knew that I would have such passion for the restaurant business? They say “do what you love and you’ll never work a day in your life” Yes, it is hard work, I don’t deny that, but I love it.

Richard Yates: I fell in love with this business working in restaurants to support myself while attending college. The endless creativity of food and cocktails, the amazing variety of wines, and the rich and rewarding relationships you develop in the restaurant business, all combined to compel a wonderful career choice. And the education I thought I was leaving behind after finishing college continues to this day, because you never stop learning in a profession that you love.

What is your motto?

Tina: “I was going to say “Life is short. Eat dessert first” only because I love dessert, however, it’s what my mother used to tell me, “Be kind to everyone because we don’t always know their story.”

How did you come up with the eclectic concept? Richard and Tina: We wanted to create a menu that is eclectic so that there is something for everyone. We often put

our twist on traditional dishes such as Spanish paella or a bouillabaisse or a creative sauce on a fresh grilled fish or steak. Sometimes we have visitors come in four nights in a row because they can find something different each time.

Where do you get the ideas for new menu offerings?

Tina and Richard: Our executive chef, Felipe Barajas, has an innate talent. He will come up with many of the new ideas. “Personally, I love to cook too,” says Tina Takaya. “I am always thinking of ideas and I often create something in my mind and bring the idea to Felipe.” He then

works with me and adds his twist on it. Such as the prime rib French dip. I wanted roasted prime rib sliced thin, a homemade roll, and a delicious jus, of course don’t forget the horseradish! The next day Felipe put one together after roasting a prime rib, baking the rolls and creating a smoked onion aioli. We introduced it to our guests and they loved it too ... a winner. A guest comes up from Long Beach just for the sandwich. We also came up with a delicious flourless chocolate ganache layer cake for two. It looks like a little birthday cake!”

What is your favorite memory of owning Opal? Tina and Richard: When we first started is one. We joke, “It’s probably like having a baby, you forget the hard parts

Joshua Curry

Shelly Vinson

(17-hour days, etc.)” We love and appreciate the cultivation of Opal throughout the years. It’s a labor of love. We’re very fortunate to have a family of long-term staff and many regular guests who have become friends. We also really loved the time when we raised money for Hurricane Katrina and the benefit for the tsunami in Japan. We, along with our staff, gave 100 percent of sales and 100 percent tips. Our opal family and our Santa Barbara community came together and gave from our hearts.

What is your favorite blending of flavors? R and T: We don’t have one particular blend of flavors, instead we prefer the surprise of combining ingredients in a non-traditional way to create a wonderful dish

What makes for a success-

ful restaurateur? T and R: Our passion for the restaurant business outweighs far beyond just the success of profits. Although understanding trend charts, product mixes, and the profit and loss statements are imperative to operating a successful restaurant, we believe you must first truly care about people, from your staff and guests to everyone in the community.

We feel that in order to have a longstanding local restaurant, we must evolve along the way. We have since had a minor remodel while keeping the “Opal” feel. We’ve also created much better acoustics, which many regulars have commented on. We pride ourselves on an innovative menu, an awardwinning wine list, delicious craft cocktails, and a warm, genuine staff.

Photo by Brayden Russell

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

Turkey sausage cloud eggs

Shorter days, cooler nights

Recipes for comfort times

TURKEY SAUSAGE CLOUD EGGS

Soft and fluffy cloud eggs tossed with turkey sausage, chives and Parmesan cheese. The perfect delicate and simple breakfast or brunch to revamp a typical egg dish.

Serves: 4

INGREDIENTS

4 eggs, separated

1/4 cup Parmesan cheese

1-2 tbsp fresh chives, chopped 3/4 cup cooked ground turkey sausage salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 400 degrees F. Line a baking pan with parchment paper. In a large mixing bowl, use an electric mixer to whip the egg whites until a fluffy stiff peak forms. Add the Parmesan cheese, 1-2 table spoons of chives and cooked ground turkey sausage. Fold over to blend.

Divide the egg white batter into four circles on the baking pan and using a spoon center to form a “nest.” Bake for 3 minutes. Remove from the oven and right away add the yolk to the cen ter. Bake another 3 minutes. Serve immediately and garnish with extra chives and salt and pepper to taste.

NOTES

For higher altitude cook 4 minutes, 4 minutes. For a runnier yolk cook yolk 2-3 minutes.

Recipe by Danielle Fahrenkrug www.delightfulmom food.com

AVOCADO CRUST PESTO PIZZA

Avocado Pizza Crust with basil pea pesto, asparagus, peas and cashew cheese dressing. Vegan, gluten-free, grain-free, paleo & ready in 30 minutes!

Serves: 1-2

INGREDIENTS

Southampton by Wood-Mode.

AVOCADO PIZZA CRUST

1 avocado

1/2 tsp lemon juice

1/2 tsp baking powder

1 cup tapioca flour (optional to use gluten-free flour)

2-3 tbsp water

dash of Himalayan salt

BASIL PEA PESTO

4 ounces basil (about 2 handfuls)

1/2 cup olive oil

1/2 cup peas, cooked

1/2 tsp Himalayan salt

1/2 lemon, juice (about 1 tbsp of the juice)

1 tsp apple cider vinegar

CASHEW CHEESE DRESSING

1/2 cup cashews (raw or roasted)

1 tsp lemon juice

2 tsps nutritional yeast

4 tbsp filtered water

TOPPINGS

1 small shallot, thinly sliced 1/2 cup asparagus (grilled, roasted or raw), and chopped

1/4 cup peas, cooked Green onions, diced (green part)

INSTRUCTIONS

Make the pizza crust: Add the avocado, 1/2 teaspoon of lemon juice, 1/2 teaspoon baking powder, dash of salt and 1 cup tapioca flour (or gluten-free flour) into a food processor. Blend to smooth then slowly add in 2 table-

spoons water until it forms a dough. Add 1 more tablespoon of water if needed (tapioca flour needs less water and gluten-free flour will need more).

Preheat the oven to 500 degrees F. Prepare a baking pan by lining it with parchment paper. Sprinkle tapioca flour or gluten-free flour on the parchment paper then, using your hands, press the dough down to form a large circle.

Make the pea pesto:

In a food processor add the basil, 1/2 cup olive oil, 1/2 cup peas, 1/4 teaspoon salt, 1 tablespoon lemon juice and 1 teaspoon apple cider vinegar. Blend on high for about 30-45 seconds to form a pesto.

Add about 1/4 cup pesto on top of the avocado pizza crust. Top with shallots, asparagus, and remaining 1/4 cup of peas. Bake for 12-15 minutes.

While the pizza is baking make the cashew dressing:

In a food processor add 1/2 cup cashews, 1 teaspoon lemon juice, 2 teaspoons nutritional yeast, and 4 tablespoons water. Blend for 30 seconds or until smooth. When the pizza is done serve topped with cashew dressing and fresh green onions.

NOTES

This makes about 1 cup of pesto so save the extra for another night or meal.

Recipe by Danielle Fahrenkrug www.delightfulmomfood.com

BEST EASY BAKED BEANS

Baked beans are a fall football staple item. These quick and easy baked beans stewed in a sweetened sauce is a must side dish at your next cookout.

Serves: 6

INGREDIENTS

2 (15-ounce) cans white beans, drained and rinsed

1/4 cup ham or bacon, cooked and finely chopped

1/2 cup onion, diced finely

1/4 cup organic ketchup

2 tsps yellow mustard

1/4 cup maple syrup

2 tbsp molasses

1 cup tomato sauce (plain from a can) dash of pink Himalayan salt optional extra seasonings – cumin and chili powder

INSTRUCTIONS

In a medium saucepan combine drained and rinsed white beans, ham or bacon, onion, ketchup, mustard, maple syrup, mo-

Avocado crust pesto pizza

Danielle Fahrenkrug

Harissa Lamb, Maditerraean vegetable and Halloumi kabobs.

Photo by Ashley Hardin.

lasses and tomato sauce. Sprinkle a dash of salt. Cook over low heat for 15-20 minutes or to desired consistency, stirring often. The longer it cooks the thicker the mixture will become.

Add more salt to taste and optional to season with cumin and chili powder.

Recipe by Danielle Fahrenkrug www.delightfulmomfood.com

HARISSA LAMB

KABOBS

Makes 8 skewers

Smokey, spicy, earthy, and bright Harissa lamb kabobs are zesty and succulent.

INGREDIENTS

7 dried chilies de arbol

1 dried ancho chilies

1/2 tbsp cumin seeds

3/4 tsp coriander seeds

2 garlic cloves, smashed

2 tbsp fresh lime juice

1/2 tbsp white wine vinegar

1/2 tbsp tomato paste

3/4 tsp Hungarian paprika

1/2 tsp kosher salt, plus more for lamb

6 tbsp olive oil

1 lb ground lamb

PROCEDURE

Preheat oven to 450 degrees. Soak bamboo skewers in warm water for 20 minutes to prevent scorching.

For harissa place dried chilies in a medium bowl. Pour boiling water over to submerge, cover with heavy plate and let sit until chilies are pliable and cool enough to handle, 15-20 minutes. Drain; with gloves on, remove stems and seeds and discard.

Toast cumin and coriander in a small skillet over medium-low heat until fragrant, shaking pan frequently to prevent burning, about 3 minutes. Transfer to a food processor; add chilies, garlic, lime, vinegar, tomato paste, paprika, salt and olive oil. Process until mostly smooth but mixture still has a little texture. Reserve 1/4 cup harissa, transfer remaining harissa to a bowl, cover and refrigerate. Harissa will keep refrigerated for 1 month.

With gloves on, thoroughly mix ground lamb, 1/4 cup harissa, and 1 tsp salt. Divide lamb mixture into 8 portions. Form each portion into a 3-inch long sausage shape around the middle of a bamboo skewer. Place kabobs on a large bak-

ing sheet and bake for 16 minutes or until the internal temperature is 160 degrees F. Transfer kabobs to a platter. Serve with herbed yogurt sauce.

MEDITERRANEAN VEGETABLE AND HALLOUMI KABOBS

Makes 8 skewers

Tender and delicious vegetable and cheese kabobs are a perfect accompaniment with harissa, herbed yogurt and fragrant jasmine rice.

1/2 tbsp lime zest (about 1 lime)

1 tsp salt

1/4 tsp black pepper

PROCEDURE

In a large bowl whisk together olive oil, garlic, bay, lime zest, salt and pepper. Gently toss vegetables and cheese to coat, then spread vegetables and cheese evenly on a sheet tray, cover and refrigerate for 12 hours.

Preheat oven to 450 degrees. Soak bamboo skewers in warm water for 20 minutes to prevent scorching.

Thread vegetables and cheese onto skewers keeping each vegetable type and cheese separate; careful not to smash them together as they are threaded on. Strain marinade and reserve for another use.

Place artichoke, eggplant and onion kabobs on a large baking sheet, leave 1 inch between each kabob, and bake for 15 minutes. Add halloumi and tomato kabobs to baking sheet and bake for an additional 10 minutes or until vegetables are tender and halloumi begins to melt.

Transfer kabobs to a platter. Serve with herbed yogurt.

HERBED YOGURT

Makes 1 cup

Tart and acidic, this cool and creamy sauce is filled with fresh cut herbs.

INGREDIENTS

8 oz plain whole-milk yogurt

3 tbsp finely chopped fresh mint

3 tbsp finely chopped fresh cilantro

2 tbsp finely chopped green onion

2 tsps fresh lime zest

1 tbsp fresh lime juice

1 small garlic clove, grated

INGREDIENTS

1 medium (1 lb) eggplant, cut into 1-inch cubes

1 14 oz can artichoke hearts, drained

1 cup heirloom cherry tomatoes

1/2 red onion, cut into 1 1/2-inch pieces

6 ounces thick-cut halloumi, cut into 3/4-inch cubes

1 cup olive oil

3 garlic cloves, grated

4 bay leaves, hand torn

1/4 tsp salt

PROCEDURE

Whisk yogurt, lime zest, lime juice, garlic, and salt until well combined. Fold in herbs and green onion.

Herbed yogurt can be made up to 1 day ahead; store in an airtight container in the refrigerator. Serve chilled or at room temperature.

Recipes and photo by Ashley Hardin

Danielle Fahrenkrug

Best easy baked beans.

Casa Blanca signature chicken and pork pozole.

harvest coMFort

The local flavors of fall

Santa Barbara is known as the gateway to wine country. And fall is all about the harvest. Local farmers, fishermen, winemakers, and chefs combine their talents to produce some of the tastiest menus on the planet, most with locally sourced ingredients. Trumpet mushrooms, acorn squash, snap peas, and spicy watercress salads dressed in harvest-pressed local olive oils are just a few of the

items you’ll likely see on the ingredients list. Fresh scallops, frog legs, and spiny lobster recipes are in full form. Comfort food is there too. Fresh Hope Ranch mussels and fries paired with a local lager make for the perfect Saturday lunch on the beach. Other delights include cioppino, chicken pozole, crab cakes, blackened salmon, and just about any type of burger you can imagine. For pairings, wines are at their best, as are brews. The following are a few of the many offerings just waiting to be enjoyed at local eateries. Make your plan today!

Patio dining at State & Fig in La Arcada.

Frog legs done French at Petit Valentien.

Photo by Kim Reierson

Danielle Fahrenkrug

Shelly Vinson

Fresh salmon and asparagus from Roost.

Photo by Kim Reierson

House bacon cheese burger and fries from Wine Cask.

Signature Olio Crudo Bar Maiale con Cavoletti (pressed Kurobuta pork belly with braised Brussels sprouts & Fuji apple chutney). Also soothing and hearty for fall.

El Encanto – The Alaskan halibut features a coconut broth, Thai chili, cauliflower, crushed peanuts, shiitake crisps, and Thai basil.

Cioppino, made fresh daily, from Holdren’s in Old Town.

Shelly

Vinson

Kevin Steele Ashley Hardin

Palace Grill signature

Creole crawfish crabcakes topped with jalopeno beurre blanc sauce.

Photo by Kim Reierson.

New England clam bake from Blue Water Grill.

Signature chicken piccata from Chase Restaurant and Bar.

Danielle Fahrenkrug

Shrimp tacos from Paradise Cafe

House mushroom cheeseburger and fresh cut fries from Crocodile Restaurant and Bar inside the Lemon Tree Inn on upper State St.

Grilled salmon with salad and sticky rice from Shoreline Cafe.

Braulio Godinez

Ashley Hardin Joshua Curry

PLAN YOUR NEXT EVENT WITH VIVA

Viva is the quintessential Santa Barbara gem, located in the heart of downtown in the historic La Arcada Plaza, within walking distance of the majestic Santa Barbara courthouse. Viva offers four uniquely beautiful event spaces that create the perfect atmosphere for your perfect celebration. Whether you are hosting a small gathering, large party, corporate event or a lavish wedding, Viva has just the space for you. We are one of the largest, non-hotel event spaces in Santa Barbara with the ability to accommodate any size group up to 400 guests. Our on-site coordinators and gourmet chefs look forward to treating you and your guests to an unforgettable event.

Seared scallops from bouchon on Victoria St.

Smoked Scottish salmon with capers and artichoke side from Lucky’s Steakhouse on Coast Village Rd.

Chuck’s Waterfront Grill— Grilled salmon with veggie kabob and garlic mash.

Shelly Vinson

Ashley Hardin Ashley Hardin

Classic sliders and grilled onions from Harry’s Plaza Cafe.

House roasted stuffed chicken breast with arugula salad from Savoy Cafe and Deli on Figueroa Street.

French Toast, available all day, at Scarlett Begonia.

Classic house made meatloaf and mash with mushroom gravy from Louie’s at the Uppham Hotel.

Joshua Curry

INTERIOR DESIGN & REMODELING WINDOW COVERINGS & CABINETRY GIFTS, DECOR & FINE ART

Secluded Santa Ynez Ranch Estate | $12,500,000 Elegant 120+/- ac ranch on desirable Armour Ranch Road.

Susan Conger & Charlie Petersen | 805.565.8838

CalRE #01931978, 01742017

Montecito Contemporary Estate | $4,999,000 1+/- acre, 3BD/3.5BA property w/ panoramic mountain views.

Susan Conger & Barbara Koutnik | 805.565.8838

CalRE #00545024 & CalRE #00809916

Montecito Tuscan w Mntn. & Ocean Views | $3,275,000 5BD/4.5BA secluded estate on approximately three acres.

Bruce Emmens | 805.452.3283

CalRE #01931978

Home | $2,145,000 3BD, 2BA ~ Rebuilt to absolute top standards of quality & design.

Sophisticated Single Level 3 Bedroom Home | $1,495,000 Beautiful park-like grounds w/ lush gardens.

Susan Conger | 805.565.8838

CalRE #01931978

El Escorial Villas at East Beach | $939,000 2BD, top floor, end-unit in with fabulous mountain views

Easy Living in the Goodland | $599,000

Newly renovated in 2016, featuring: 2 patios, modern kitchen & more! Bob Oliver & Karin Holloway | 805.895.6967

Stephen MacFarlane | 805.770.0838

CalRE #01969101

CalRE #01462467 & CalRE #00836401

HOME STYLE

Hand painted…

Deruta, in the province of Umbria, has for centuries been a renowned center for fine handmade and hand-painted pottery. Familiar in Italian ceramics are portrait platters that depict Italian nobles. Naturally, portraiture has been commonplace for centuries throughout many different cultures, but the remarkable skill necessary to produce these ultra-refined paintings on ceramics is truly impressive.

Available at Italian Pottery Outlet, 929 State St. www.italianpottery.com All of their pottery falls into the category of Italian Majolica. To be considered such it must be made of European red clay. After the item dries and is fired the first time, it’s dipped in a white, chalky coating over which the design is painted entirely freehand with lead-free mineral glazes. It’s then fired again to bring out the colors of the various minerals.

Mehosh Dziadzio

Pretty in pink!

Rose gold pink oval sapphire halo with V shank. Available at Truong & Company. 2 East De La Guerra St. www. ttruong.com

Italian Porcelain

The Orchestra line takes its inspiration from the natural world of the Mediterranean region and the finest contemporary Italian design with a rich blend of floral textures and modern geometric patterns. The tile is a colored-body glazed porcelain suitable for walls and floors for both residential and moderate commercial use.

Available at TileCo. 805-564-1868 .www.tilecodist.com

Reindeer Games

Sports inspired Reindeer Plates by Juliska Made in Portugal. Dishwasher, Microwave and Oven Safe. $35 Each or Set of Twelve for $395 includes storage case.

Available at Coast 2 Coast Collection Santa Barbara www.C2Ccollection.com

Designer Rita Donahoe

A blending of textures and color

by leslIe a. Westbrook

Rita Donahoe’s easy-breezy, light and airy interior design style is perfect for Santa Barbara’s endless summers.

The designer’s California roots (raised in Northern California, attended USC and lived in Manhattan Beach before moving to Santa Barbara in 2016 with her husband and children) are on full display in houses up and down the coast. From Palos Verdes to Manhattan Beach to her new family home (in progress) in San Roque and points north, the 37-year-old believes in creating “a peaceful environment at home that makes every day feel like a vacation.”

She achieves her signature style by utilizing a primarily neutral

foundation and subtle accents of color blended with a variety of textures and materials.

How do you balance work and family life with three young daughters age two, four, and six?

“I’m fortunate that my mother and mother-in-law both help with the girls while I work. I have both an incredible project manager/designer and assistant. Also, we’ve been lucky to work with clients who understand what it means to balance work and family life.”

Your design evokes a feeling of calm. Any tips?

“Use your favorite place in nature for inspiration. For me, it’s the

ocean and beach; for others, it may be a forest or the desert. Practicing restraint is also important. Getting rid of clutter is the one change to transform your home that doesn’t cost a thing. I subscribe to the Marie Kondo philosophy: if something brings you joy, keep it. Otherwise, toss it!”

What else is important?

“Being conscious about who we purchase from. We try to support brands that are socially and environmentally responsible. We love to source furnishings made in California and to support the local community. The Blue Door is great for vintage finds, Diani Living and Porch for accessories, and

Raoul Textiles is an iconic Santa Barbara brand.”

What about your house (assuming it’s painted white) and those tiny fingerprints?

“I try to be as relaxed as possible about the wear and tear that little people bring to a home. I use slipcovered upholstery, furniture made of reclaimed woods, and, at minimum, an eggshell finish for the walls and satin finish in the rooms where kids might be making more of an impact. Remind yourself that you’re lucky to have a lively home full of activity and love. I’ll take that over a pristine home any day.”

www.ritachaninteriors.com

Photos by Taryn Kent

Architect: Tom Ochsner

Creating the Eco-Friendly Kitchen

by dennIs allen

The framework for an environmentally friendly home and kitchen is being all electric. Electricity is increasingly being generated by renewables, either on or off site, thus avoiding the pollution and climate issues linked to using fossil fuels. Clean electricity has none of the harmful health issues tied to home gas appliances. A federal EPA report asserts that a gas stove adds between 25 and 39 percent more nitrogen oxide and carbon monoxide to the air in a home.

Fortunately, a great alternative to gas stoves exists in the electric magnetic induction cooktop. Because it directly heats a pan using magnetic fields, an induction unit can provide great power, instant adjustability, excellent thermal efficiency and precise control — better than with gas cookers and without the negative impact on indoor air quality. The energy efficiency of induction coils is approximately double that of gas burners.

To create an eco-kitchen, all appliances need to be minimally Energy Star rated. The Energy Star label, a Federal program that evaluates energy efficiency of household appliances, enables shoppers to knowingly purchase appliances that use the least energy and water to operate. Created in 1992, the program now covers 40,000 products and saves more than $30 billion (2013)

in energy costs annually. Choose cookware and utensils that stand the test of time and won’t have to be thrown away and replaced. Stainless steel and cast iron are good choices for pots and pans. (Metallic cookware is required for magnetic induction cookers.) Similarly, choose high-quality knives. One only needs a few good ones, plus they stay sharp longer.

Good natural lighting and ventilation can reduce the need for artificial lighting and mechanical ventilation. Carefully locating windows and skylights can improve ambiance and enhance air quality in a kitchen. When needed, electric lighting is best provided by LEDs (light emitting diodes). They are super-efficient — requiring fewer photovoltaic solar panels — and provide excellent task lighting.

Equipment, lighting and ventilation are important, but one’s devotion, passion, common sense, and experience focused on efficient food prep and cleaning habits are as key, if not more so, in creating an eco-friendly kitchen. Examples:

· Use cloth towels rather than paper towels.

· Avoid bottled water.

· Buy cleaning products from companies that make non-toxic, biodegradable, plant-based products

· Shop at the farmers’ markets for local, fresh, organic, highly nutritious food without packaging.

· The difference between ordering takeout and tossing together a salad with farmers’ market ingredients shifts from big to small the impact on our agricultural system and the larger ecosystems. Food accounts for a greater portion of our ecological impact than home energy.

· Minimize gadgets.

· Don’t install a garbage disposal. Learn how to compost. Set up for easy recycling.

· Design an open pantry for maximum convenience.

· Have only drawers below counters. Avoid cabinets with doors and pull-out shelves. They require two operations every time one accesses a cabinet.

Dennis Allen—sustainable builder, gourmet chef and author of this column—enjoys cooking in his environmentally friendly kitchen that features abundant natural light and ventilation, an open pantry, a magnetic induction cooktop, water efficient fixtures, and LED lighting. Dennis is a regular at the local Farmers’ Market and uses only cloth dishtowels and non-toxic cleaning products in his kitchen. He is also the founder of Allen Construction. www.buildallen.com

Tyson Ellis

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Announcing ‘Personalize’ with American Leather.®

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Plus, choose your covering from the extensive offering of industry-leading performance fabrics by Sunbrella,® Crypton,® and Ultrasuede,® along with a wide range of additional fabrics and leathers, from highly protected to the most delicate couture finishes. You may even provide your own upholstery materials upon request. Enjoy personalized seating solutions that truly meet your unique needs... MichaelKate Interiors.

This modern style design won and award from the Santa Barbara Contractors Association. The cabinets are a clean, simple maple panel with a simple stainless steel drawer pull. The homeowner selected very happy and bright colors to reflect her fun loving personality. Design by Pacific Arc. Inc. Architects. www.pacificarchitectsinc.com

Photo by Jim Bartsch.

STYLE+ FUNCTION DREAM KITCHENS

The

heart of the Santa Barbara home

by leslIe a. Westbrook

Kitchens are the heart of the home, so if you’re thinking of creating a new kitchen, it’s important to take time and care when planning.

Having recently completed a kitchen remodel, I can personally vouch that it’s not an easy task. Here’s what I learned along the way. The recipe for success includes trusted professionals and at least one overflowing cup of patience.

Hire professional help

Begin with a licensed architect or designer who knows kitchen design. Fortunately, I was able to hire the services of a talented architect, CJ Paone, who was willing to work with my limited budget and big dreams to help me design a simple galley kitchen and make sure everything fit perfectly together like pieces of a puzzle. Be sure to think about and discuss your overall design dreams as well as practical needs — including your budget — and a color palette for your cabinets, counters, and walls (white walls are bright and cheery and many people’s color of choice) with the designer you choose to work with.

Hire a contractor or have your architect or designer do this. If, as a homeowner, you are acting as your own builder/contractor, find reputable tradespeople to work with. Be nice to them. A friend in the trades recently told me, “Make your workers a cup of coffee in the morning, then leave them alone for most of the day.”

Appliances

Take your time and do your research before investing in new, costly appliances. Decide if you are willing to let the “look” override certain functions or not.

Choosing appliances was probably the most difficult part of my journey. Making sure I knew what each appliance could or couldn’t do and figuring out what would fit, size-wise. After much consternation, I settled on a glass-on-steel-fronted Bosch refrigerator, splurged on an Italian-manufactured Bersconi stove (since I’m half- Italian), and a Bosch dishwasher to match the fridge I forfeited an automated icemaker by going with a sleek, modern fridge with small ice trays. This hasn’t bothered me much, but might not be desirable to others.

Countertops and Cabinetry

Many countertop options are showcased on the following pages and discussed in the sidebar. There’s a lot to choose from, including granite, tiles, Corian, concrete, or steel. Take your time and choose wisely. I knew from the start of my remodeling process that I wanted to source jade-green Brazilian slate. Frank Cobian, an architect who operates Home Design and Granite out of a former gas station on Milpas Street, oversaw the countertop installation. His guys were fantastic.

While I opted for IKEA birch cabinets on sale for budgetary reasons, Santa Barbara has great resources for custom cabinets including two longtime companies.

Times and tastes change, but classic painted white kitchen cabinets and quartz countertops that look like marble “never go out of style,” says Gillian Amery of The Kitchen Company, long known for such traditional designs. “White kitchens are like ketchup,” Amery adds with a laugh, “they go with everything!”

She had great fun with a recently completed, more unique project that included mid-century green cabinets with a matching refrigerator door panel and open walnut shelving for a small kitchen shown on these pages.

Noting that different finishes go in and out of style, she says textured laminate has become popular for a more contemporary European look. She mainly works with Wood-Mode, a fine custom cabinetry company in Pennsylvania known for furniture-grade finishes using woods like rift-cut oak, walnut, mahogany, and exotic wood veneers. With lots of beautiful hardware and interior accessories to help organization — custom cabinets can include swing-out shelves, trashcan drawers, and more — the thoughtful kitchen designer notes one favorite: a knife storage drawer.

Architectural Millwork, a custom woodworking facility in Santa Barbara, has made custom kitchen cabinets to owners’ or architects’ specifications on site since 1969. The company is currently celebrating its 50th anniversary.

“What’s attractive about custom woodworking,” says Tom Mathews, who owns the company with his brother Joe, “is that we are a local presence employ-

Allen Construction-- This updated kitchen, which now opens to the adjacent dining room, features white custom cabinets, marble countertops, oak floors, and new appliances. Archtiect: Bildsten & Sherwin Architects; General Contractor: Allen Construction, www.buildallen.com; Jim Bartsch Photographer.

ing local people. And our clients have control over what’s going to be in their house. We begin by asking about their lifestyle, how they work in their kitchens and how many people are in their family.”

From such conversations they have created a special drawer for a family’s dog food, taller cabinets for taller people and lower for shorter folks, as well as wine storage for wine enthusiasts, among other custom features.

Architectural Millworks uses commercially

and readily available woods. Poplar, alder, and white oak are the most popular, along with mahogany and cherry. Poplar is used for paint grade.

“My advice for the client is to stay with domestic woods,” says Mathews. “It’s better for the environment, as logging laws are very good and soft woods are managed, renewable crops.”

Sinks, faucets, knobs and fixtures

Have fun picking out your faucets, handles,

knobs, and other fixtures. This can really add style and spunk to your kitchen design. Steel isn’t the only choice for faucets; brass is very popular these days. Don’t kill yourself over mistakes. I bought a top-mount porcelain sink, but was convinced to switch to an under-mounted steel sink and donated the one I didn’t use to Habitat for Humanity.

Whistles and Bells

You can get really fancy. A friend has an espres-

Allen Construction remodel of a period 1920’s kitchen. The original kitchen in this Spanish Colonial was small and designed for use by servants only. The owners wanted to keep the original footprint rather than create a larger, modern kitchen. www.buildallen.com

(Architect: Becker, Henson Niksto; Photographer: Jim Bartsch)

Modern kitchen design by award winning C.J. Paone Architects www.cjpaone.com

A warm and modern kitchen design by Michel Clair featuring a balanced mix of white lacquer and

Materials, 100% made in Italy, were used in this large open space to also cover walls, poles, and creating niches and an integrated design. Available at Reed Interiors. www.reed-interiors.com

wood laminate.

so machine built into his kitchen cabinetry wall. The sky’s the limit if your pocketbook allows.

Speaking of cost, have a budget and try to stay within it. It’s hard to be exacting on the final cost, but this major investment deserves careful consideration or you could end up spending much more than you hoped or planned.

Last but not least, be prepared to eat out for some time. We have lots of suggestions to help with that too in this issue!

Lighting

Be creative but practical.

Kitchen lighting may be the simplest yet most important element in you design. You can’t cook in the dark and if you can’t see clearly while chopping onions and mincing garlic, you could lose a finger.

Recessed lighting is popular and the kitchen standard, but don’t be limited by thinking that’s the only way. The four lightbulb types used in residential recessed lighting are incandescent, halogen, compact fluorescent (CFL), and light emitting diode (LED).

Don’t scrimp when it comes to dimmer switches. Under-cabinet lighting is great not only for tasks, but when you sneak into the kitchen for midnight snacks.

Pendant lights are popular, but don’t be limited by what everyone else is using. Think outside the box and make sure you don’t hang a pendant light where tall people might hit their heads.

Add some whimsy. Remember, everyone gathers in the kitchen – why not give them something to talk about? Vintage wall sconces or brass, ship-style canisters that gain a nice patina over time can add charm and character to your kitchen design.

Modern kitchen built by Architectural Millwork. www.archmill.com

Beautiful indoor to outdoor transition highlights this modern kitchen design by Anacapa Architecture. www.anacapaarchitecture.com

Both kitchens (top and bottom) feature Neff cabinets. Exotic veneers, grain matching, a 29-step finishing process and integrated lighting are just some of the features. Design and cabinets available at SB Home Design. www.sbhomedesign.com

Beautiful open concept kitchen built and designed by by Santa Barbara Design & Build features island seating, double oven Wolf range and slate flooring. www.santabarbaradesignandbuild.com

This beautiful modern country style kitchen and dining area features Wood-Mode, Brookhaven Cabinetry, Kingston inset door and Nordic white finish. Design by The Kitchen Co www.thekitchencosb.com.

Photos by Joe Clause

Built by Jed Hirsch Construction, this dreamy Montecito kitchen has an impeccable level of craftsmanship for which the company is known. This space showcases the beautiful elements of the Santa Barbara region: natural beams, ocean hues, and an airy, easy flow. Cabinets: Peifer Woodworking. Paint: Patterson Painting. Countertops: Stonecraft. Floor: Reed Interiors. www.jedhirsch.com

At the heart of it all, the kitchen promotes indoor-outdoor living by connecting to the backyard through a pass-through window and exterior counter. Design by Bildsten Architecture and Planning, Inc. www.sb-designgroup.com Photo

Hoffman Architects--e Living Vehicle™ Live Series’ spacious chef’s kitchen offers the functionality of a full-sized kitchen in a simple, yet elegant mobile space. Includes a three-burner propane stove, a convection microwave oven, a dishwasher and a six-drawer fullheight pantry Mobile living at its finest! www.hofarc.com

by Jason Rick.

Hoffmann Brat Haus

QUALITY CUSTOM WOODWORK

Tile style

Just about any kitchen design these days can be helped with a colorful splash of tile. It could be as simple as the trim to a backsplash or full on display, including countertops, floors and walls. The advantages of using tile over other materials are many, with the most important being durability. When installed properly, most modern tiles will outlive the homeowner. And unlike granite, if you chip a corner it isn’t a tragedy…simply replace the offending piece and move on.

Did I mention color? Today’s tile designs can be almost anything you dream of. There are painted ceramics, porcelain, natural stone, glass, wood and metal to name a few. Many of these materials can be blended to enhance appliances or boldly painted walls…even light fixtures. You can mix and match tile for stunning modern interior design effects. You can go retro as many do and install heavy edge molding and fill the counter top with a pastel colored tile. Can you imagine a black and white retro-modern combo paired with stainless steel? You can have it!

“I feel like I get to live out my dream house everyday,” says Gina Flint, manager and designer at Tilco Tile and Stone Company in Santa Barbara. “I love to translate what our customers want into reality. It’s really an amazing business that lets us work with lots of unique people, including contractors, retailers, and designers. We are blessed to have a very loyal following.” Flint has first hand design knowledge by virtue of her travels to far flung artisan havens in Spain, Italy, Turkey, and even Tunisia to select hand painted and intricately crafted tiles. Whether you prefer ceramic (clay), porcelain (sand), stone, glass, or metal, you will be expertly guided toward your uniquely inspired kitchen, perhaps with Weave Teak or Beveled Brick tiles. And why not warm up your wine cellar with some Weave Harvest tiled wall space?

For more information and ideas visit the Tilco showroom at 619 Olive Street (across from Arnoldi’s), 805564-1868.

Honed marble edge is key to this classic counter look.

Counter Tops:

Backbone to the kitchen

by Jeff mIller

ountertops are the foot soldiers of the kitchen. They see the heaviest action – the slashing knives, the bombardments of falling soup cans – and get little credit for it. That’s just their job, and they do it without complaint.

When it’s time for a kitchen remodel, however, the truth about those quietly heroic surfaces comes clear. And the truth is, they deserve a battlefield promotion.

For starters, there are a lot of countertop options these days. Such as: granite, concrete, marble, butcher block, reclaimed wood, solid surface, quartzite, sodalite, soapstone, travertine, laminate, recycled glass, tile, porcelain, stainless steel, resin, even lava. And all have their advantages and disadvantages.

Then there are the edges. You’ve got your ogee, bevel, crescent, bullnose, double bullnose, triple bullnose, ogee with bullnose, straight edge with apron, radius, dupont, quirk mitre, and on and on.

Turns out the simple countertop isn’t so simple at all. And it’s up to the remodeler to sift through it all to find the right stuff. Good thing Santa Barbara boasts a fine array of experts to help with the sifting.

Gillian Amery starts by getting to know the homeowners. “It’s good to find out how they’ll use their countertop,” she said. “For instance, do they cook a lot? Some cooks love wood for chopping, but it’s obviously porous and can stain. And it’s not a look everybody wants. Some people want tops that are easily maintained, that look good, and won’t show stains.”

CAmery and her husband, Mike, have been making countertops for Santa Barbara homes for 30 years via their State Street shop, The Kitchen Company. “Definitely one of the oldest kitchen and bath shops in town,” she said. “We’ve seen a lot come and go, that’s for sure.”

And speaking of durable, Amery puts quartz at the top of the list. “It’s very hard,” she said. “Fabricators need a special saw, they go through blades so fast.” Recipe: Take about 93 percent ground quartz and seven percent resins, polymers, and pigments, pour into a mold, bake, and pressurize to make a nonporous and bacteria-resistant slab.

“Quartz has become extremely popular,” Amery said. “People love the look of marble, but it can be very porous. Quartz can look very much like marble and you don’t have to worry about staining.”

Next on the toughness scale comes granite. “Not as popular in the last few years,” Amery said. “I think people are steering away from the busy look.” Nevertheless, “granite is pretty durable, though it’s natural, so you have to seal it.” And it comes in interesting finishes, including some unlikely ones like leather and suede.

And so on down the line through stainless steel, which “tends to be more industrial-looking and will scratch,” Amery said. “We don’t do a lot of those.”

At the bottom of the cost list is laminate, which doesn’t have the greatest reputation but has “come a long way,” Amery said. “Now they’re doing amazing finishes. There’s been a resurgence. We do a lot that resemble stone or quartz for a fraction of the cost. The drawback is that it can scratch. And you can’t put hot things on them.”

Solid Rock Tile & Stone uses laser guided blade precision to cut the various stone slabs to perfection.

For Amery, a story about a selection back at the top of the cost end involves a trip to the Amazon River for a slab of amazonite. It was “an amazing stone,” she said. “The color was unbelievable. A pretty green – like turquoise.” In fact, it’s a gemstone. Expensive? “Absolutely,” Amery confirmed. “Just a small top was around $12,000 before fabrication.”

Speaking of special slabs, that’s the focus of Dante Stone in Goleta. “All natural – no manmade,” said Rachel Tuttle-Dante. “Formed in the Earth billions of years ago.” She reported a couple of UCSB geologists coming in as clients and drooling over what they found.

“ We direct-import everything,” Forte-Dante said. “It’s all handselected by myself or my husband. A direct line to the quarry. No middleman.” That involves frequent trips to Brazil, Italy, and Peru, but Brazil is where the heart of the story lies.

She was Rachel Forte when she came from Vitória, Brazil, to Santa Barbara as an exchange student 25 years ago and met her future husband, John Tuttle. Returning to Brazil to plan their wedding, they were in a hotel lobby when a man mistook John for a Canadian client there to purchase marble from his quarry. After cutting through the fog of miscommunication, Portuguese to English and back, it turned out the quarryman needed a U.S. representative. “I felt a warmth in my body,” ForteTuttle said. “That was my dream – to do something connected to my country. A reason to return.” (And as it happens, her hometown of Vitória is a regional hub for Brazilian stone slabs. “A lot of rocks leave the port of my town,” ForteTuttle said.)

So they opened Forte Stone in Santa Barbara’s Funk Zone, moving to Goleta in 2006.”We’ve been in business over 15 years now,” Forte-Tuttle said. And returning to Brazil often. “Going home for me is not work,” she said.

Asked her favorite of all the stone now trending, Forte-Tuttle answered “quartzite” without hesitation. “For its durability and elegance. It’s marble on steroids. The Rolls Royce of natural stones.”

As for the blizzard of countertop options causing home remodelers angst, Forte-Tuttle says it’s part of their job to guide people through it all. “This is like a candy store,” she said. “Sometimes clients come to us with absolutely no clue. We hold their hands. All the materials are well displayed so they can see them, all the colors.” And then, “Together we select, make sure it’s perfect, tag it, and put it aside.”

And that’s not the end. The next crucial part is carrying through to the finished product. To that end, “We work with all the good fabricators and all the contractors,” she said.

“We’re quite busy, but not quite at capacity,” said Cary Hitsman, CFO of Pyramid Marble Tile Masonry on Nopal Street. It’s always busy at this time of year, but there’s also a “little construction boom” going on.

Pyramid’s been fabricating and installing countertops long enough to know about trends. Established way back in 1928, the company claims status as the oldest continuing tile contractor in California. So they’ve seen the ups and downs. The last down was the great recession of 2008. “It lasted a good four years,” said Hitsman, who’s been in the business 27 years. “We’re slowly coming out.”

A reason for Pyramid’s longevity is its crew of installers. “It takes a long time to become a good one,” Hitsman said. “Certain people have a knack, like a good auto body painter. They’re hard to come by.” And yet Pyramid does hold on. “Some have been here as many as 15 years,” he said. The company appreciates the “quality and consistency of the work they do. It feels like a family environment. We enjoy each other and have fun while doing the work.”

When it comes to trends, Hitsman said engineered surfaces like Caesarstone, Cambria, and Silestone are leading the pack of late. Once again, it’s the durability that’s so attractive. Plus, they’re attractive. “They mostly try to match natural stone,” he said. “Some also try to mimic concrete.”

Hitsman said the challenge of

shaping such hard substances has been much eased in recent years as manufacturers have created “different matrixes of diamond blades that make it as easy for us to cut as marble or granite.” After doing final measurements, it takes about 10 days for Pyramid to do the fabrication at the shop, then return for installation.

Though engineered may be trending, Hitsman joined other pros in naming natural stone as his favorite. “Some of the marbles are so beautiful,” he said. It’s about the individual aspect of natural. “So much character in the veining.” Engineered stone duplicates veining patterns “over and over,” he said. It’s beautiful, but it “can get kind of repetitive.” In addition to marble he spoke highly of soapstone. “So soft – such a vel-

vety feel,” he said.

What’s new? How about a porcelain-based slab upon which a photo of a natural material, marble for instance, is superimposed. So there’s a micro-layer of a beautiful stone baked into the surface, giving you the beauty of real stone and a tough countertop. “It becomes very hard,” Hitsman said.

Creativity is also being served up on concrete countertops. They can be poured to any shape and embedded with whatever, old coins, titanium dioxide sprinkles, even real ivy leaves. And once sealed, it’s a very tough top.

Some of the most challenging jobs for suppliers and fabricators alike are, not surprisingly, the biggest. Rachel Forte-Tuttle at Forte Stone recalled a condo complex

Rachel Forte-Tuttle, owner and co-founder of Forte Stone, at her slab inventory lot in Goleta.

that required 30 slabs of stone. Then there was the private home that needed five slabs of quartzite. “You can only imagine how big that kitchen is,” she said.

But some interesting jobs aren’t necessarily the biggest. Gillian Amery at The Kitchen Company tells the story of some dedicated home chefs who decided to sell their George Washington Smith house after many years in residence. Over those years they had used their butcher block countertop heavily. In preparation for selling, The Kitchen Company sanded it down and “it looked amazing – like new again, for a minimal investment,” Amery said. Some people don’t even bother with sanding because they simply like the well-used look.

Back to the mega jobs, how about this: “We’re doing a big project in Beverly Hills,” said Daniel Yanovich, CEO of Solid Rock, Tile & Stone on East Haley Street. It’s about a 7,000-square-foot house for which Solid Rock is providing roughly 120 slabs. “Kitchen, baths, floors, fireplace,” Yanovich said. The fireplace alone will take about 12 slabs. Total cost: “About $400,000 with material.” So you’re busy? “A little bit,” he said.

But don’t let that number scare you. The average kitchen costs about $6,000 to $7,000, Yanovich said.

He advises confused customers to take it one

UPGRADES

step at a time. Start with choosing the material, which largely depends on how much use the kitchen will get. Next, cost. “Some people want good material but not expensive, so we steer them toward manufactured stone,” Yanovich said. “Then it’s a matter of color and style.” When all is decided, it takes two to three weeks

competitors here for a while. Turns out it was a good move, and not just business-wise. Most of the time, the countertops end up looking “gorgeous,” he said. “It’s definitely satisfying to see the finished project.”

Which brings us to the last step in the process: the backsplash. “Lots of times people come in and pick out a backsplash first, but really it should be last,” said Gina Flint, president of Tileco Distributors. What should be first? “The countertops, really.”

But the backsplash has more going on than merely catching splashes. “It’s a very important piece of the puzzle,” Flint said. “It’s what you see first because it’s on a vertical surface.”

And the right backsplash can “really bring everything together,” Flint said. “It gives the room personality and style.”

to go from design through fabrication and installation, “if the customer makes decisions quickly.”

Born in Latvia, Yanovich lived in Virginia when his father suggested that he try Santa Barbara. “I just shoved my stuff in a car and moved here,” he said. As it happens, his father was also a stone supplier/fabricator. In fact, they were

In business for 40 years, Tileco has 40 employees in four locations: Santa Barbara, San Luis Obispo, Santa Maria, and Ventura. How long has Flint been involved? “I’ve been here my whole life,” she said. “My parents own it.”

And she clearly enjoys it. “I love tile,” Flint said. “There are so many styles available now. Rustic, contemporary, modern, farmhouse, beachy. They’re all very popular.” Pick the right one and you can “make your kitchen your own and really bring it to life.”

Asked her favorite of all the stone now trending, ForteTuttle answered “quartzite” without hesitation. “For its durability and elegance. It’s marble on steroids. The Rolls Royce of natural stones.”

-racheL Forte-tuttLe oF Forte stone

Gardens Are for Living

And a few words about the Sink…

by angela borda

Mary Ann and Ben Rademacher have been running Economy Supply Company on Haley Street for 36 years, and it’s a wonderland of gleaming faucets and beautiful kitchen sinks. Today Mary Ann is showing me her most modern sinks, and by far the customer favorites are composite sinks, which are made of a quartz and resin mixture that resembles a matte stone. This elegant mix of functionality and looks is incredibly durable and resistant to bacteria.

“You don’t have to baby it,” she says. Blanco and Franke are the top two brands of composite sinks, and one of the most popular features is an inner ledge that supports an adjustable metal rack to dry dishes or sponges. Another desirable feature is touch faucets, which are “great for seniors with arthritis.”

Many different variations and sizes of sink bowls are possible, from a single to a split to everything in between. Mary Ann says, “A lot depends on how the person doing the dishes feels and what they want.” Most of these sinks sit quite low in the counter, so they can blend into either a modern or traditional design. If you would like to have a more visible sink, you can opt for what’s called an “apron” that comes down over the front. The one I’m looking at is a beautiful copper with a pretty pattern embossed on it. You can also opt for a drying board that extends to the counter.

I ask Mary Ann what’s changed over the last few decades in how people buy sinks. She says, “There are so many options now. People are much more into designing exactly what they want.” As no employee has been there for less than twenty-two years, there’s no doubt you will be welcomed and informed in this beautiful store.

Economy Supply Company 632 E. Haley Street, 805-965-4319

BLANCO-Cerana 2 Apron Sink. Design by The Kitchen Co. Joe Clause

Santa Barbara’s Climate-Changing Landscape

By Lisa cuLLen

When I first moved to Santa Barbara in the early 1970s, there were stoplights on 101, there was no farmers market, and I lived with my brother in an ocean-view, one-bedroom apartment in Summerland for $75 a month. My main complaint about Santa Barbara was that it was too

cool; one always needed a light sweater or jacket at night. No one had AC, not even the big homes in Montecito and no one needed it.

Times have changed. Now, it’s just plain hot and it seems there are more hot days more often. This means that landscapes have changed. Fewer lawns, fake grass,

succulents, and water are continual topics of conversation.

However, you can still a beautiful garden if you follow these easy steps.

1. Create shade. Shade is your garden’s friend. It helps to reduce evaporation, and every plant does better in filtered and dappled light.

Did you know that you can reduce the temperature of a city or town by planting trees and creating more shade? The same can apply to your home. Leave some sunny spots for a veggie garden and orchard, but allow the rest of your garden to be shaded by planting oaks, arbutus, toyon, and even conifers such as

Monterey cypress and cedars. Olives and other Mediterranean natives thrive in hot, dry climates, so they love our climate. Large trees provide shade and screening and are “self-mulching.” Shade also allows you to expand your plant pallet. Azaleas, oakleaf hydrangea, camellias and even violets become drought-tolerant if in the shade. And nothing is better on a hot day than sitting in the shade of a beautiful tree.

2. Mulching. If you were paying attention you may have noticed my self-mulching” comment above. Allow trees to make their own mulch. Yes, allow the leaves to fall and, rather than throwing them away, let them accumulate on the ground. Sweep them off patios and paths, sure, but sweep them into the planting beds. If you do this, you’ll never need to buy mulch again. If you allow the mulch to accumulate to, say, 4-5 inches and you have shade, it’s a natural miracle. In my garden, even at the end of summer, the soil beneath

the mulch is soft, moist and crumbly. If you have hard, dry soil, it could take a few years to get the soil of your dreams, but gardening requires patience, right? And last time I checked, patience is a virtue.

3. The right plant in the right place. Plants need room to grow, if placed too close to a sidewalk, patio or path you will need to move the path or constantly cut back the plants. Know what you are planting and how big it gets and plant accordingly. Same goes for planting too many plants in a small space. In a matter of months you’ll need your machete to get back to the house.

4. Leave things alone. The more you fertilize and clip the more water your plants need. This even applies to lawns. If you have a lawn, let it “go native,” mowing only once or twice a year. The lawn will use much less water. And don’t bother fertilizing; add compost and compost tea and throw away the chemicals. Feed the soil, not the plants.

5. Drip irrigation. I’m pretty sure everyone knows that drip irrigation is the only option for drought-tolerant gardens. But I had to mention it.

The moral of this story is if you want to cool things off, plant lots of trees, install drip irrigation and

then leave everything alone.

Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com

DINING OUT

Smoky good comfort with spice and tang best describes the flavors of the tri-tip chili from The Creekside Restaurant & Bar. The dish features generous portions of cubed tri-tip and comes topped with corn chips and cheese making for a hearty lunch or dinner. Large batches for take away are also available on request. 4444 Hollister Ave. 805-770-3200. www.thecreekside.com

Danielle Fahrenkrug

CARPINTERIA

Garden Market. Garden Market is a gem tucked into Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the Garden Market is a very enjoyable place to have a lunch break. Open Monday–Sunday 8am-5pm. [BrL] $ (BW) 3811 Santa Claus Lane (805) 745-5505

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

MONTECITO

CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

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

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

SANTA BARBARA

Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805898-2628, www.sbfishhouse.com/boathouse

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

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

B=breakfast

Br=brunch

L=lunch

D=dinner

$=entrees under $15

$$=$15-$25

$$$=over $25

FB=Full Bar

B&W=Beer & Wine

Wine Bar

DINING OUT

Chase Bar & Grill. Serving classic New York Italian cuisine in the heart of downtown Santa Barbara since 1979. State Street seating available. Full bar. Happy hour 3-6pm Mon-Fri. 1012 State Street. 805-9654351 www.chasebarandgrill.com

Chuck’s of Hawaii. For over half a century Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989. Featuring a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417.

Chuck’s Waterfront Grill. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200

Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch

and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444.

BLD $$

Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805568-0702. www.darganssb.com

El Encanto. 800 Alvarado Pl., Santa Barbara, 805-845-5800, elencanto.com, open daily for breakfast, lunch, and dinner, Sun. for brunch. The hotel’s lounge, wine room, bar, and terrace all boast romantic settings California-coastal cuisine and stunning views.

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

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

Enterprise Fish Co. 225 State St., Santa Barbara, 805-962-3313, enterprisefishco.com; open daily for lunch and dinner. This lively, family-friendly restaurant—a local and tourist favorite since 1977—is known for its fresh seafood and unbeatable happy hour deals.

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

Harry’s. Santa Barbara’s traditional locals restaurant. Steak, seafood, sandwiches and salads served in a family atmosphere. Excellent wine

An American Grill

list and full bar. Banquet facilites available. Open daily for lunch and dinner. [LD] $, (FB) 3313-B State Street, 687-2800.

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor 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, 805-9653363. In Goleta 6920 Marketplace Dr. 805-685-8900 Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311 and 6920 Marketplace Dr, Goleta 805770-5388.

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

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

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

Milk & Honey. Dine on flavorful modern tapas and fresh cocktails at this chic restaurant. 30 W. Anapamu St., Santa Barbara, 805-275-4232, milknhoneytapas.com; open Mon.-Sat. for dinner, Sun. for brunch.

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

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

Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar,

ELEGANCE AWAITS

Holiday season means party season, both family and corporate. If you’re looking for an intimate smallgathering venue, one of the better options is the Private Dining Room at Stella Mare’s in Montecito. For over 20 years this room and other larger rooms on the property have hosted wedding rehearsals, graduations, birthdays, and business celebrations. The beauty of the 1872 vintage Victorian house only adds charm to the experience. To book, visit www. sctellamares.com or call 805-969-6705. –RB

award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

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

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000.

Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD] $ FB. 702 Anacapa Street, 962-4416.

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

Roy. Voted best late night dining spot in town. Bistro-style American cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 W. Carrillo, 966-5636.

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

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

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

Scarlett Begonia. “Scarlett Begonia will always strive to have interesting, thoughtful food. Menus change weekly with an innovative fresh look at breakfast and lunch and weekend brunch. Open 7 days a week from 9am-2pm. It is their goal to provide Santa Barbara with a restaurant that showcases progressive modern food, using sustainable, organic, high-quality ingredients coupled with innovative cooking to be one of the most foodcentric restaurants around.” 11 W. Victoria St. #10 $$, 805-770-2143.

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

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

Via Maestra 42. Traditional Italian flavors serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and gelatos. [BLD] $$, 3343 State Street, 569-6522.

Wine Cask. Located in the historic El Paseo in heart of downtown makes for a beautiful fine dining experience. Wine tasting with wide array of local wines, full bar and private dining available. www.winecask.com 805-9669463. 814 Anacapa St. $$ (LD).

Voted BEST PASTRAMI SANDWICH in SB!

VENUES & PRIVATE DINING

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

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

CORK ROOM AT BOUCHON

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

CUCINA ROOM AT OLIO E LIMONE

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

DARGAN’S IRISH PUB

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

EVENTS BY STELLA MARE’S

Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typi-

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

JANE AT THE MARKETPLACE

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

JANE DOWNTOWN

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

LOUIE’S AT THE UPHAM HOTEL

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

OPAL RESTAURANT AND BAR

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

CATERING

PURE JOY CATERING, INC.

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

Houses are tricky

By JeFF MiLLer • iLLustration By BuFFaLo Brothers stuDios

Thanks in part to this publication (the spectacular Santa Barbara Food & Home), I’m starting to learn about home work, as in how homes are put together. Previously, as a child, I lived where I was put. Then, more grown up, I lived in houses or apartments that were already built. So I more or less took houses for granted. Countertops, for instance, were just there. Ditto walls and electric outlets and switches and floors and joists and molding, etc. and etc. I didn’t give proper respect to the millions of details that go into creating an actual place to live.

Some of the credit for my late-onset learning also goes to my cousins. One of them, for her twelfth Christmas, when the rest of us were pleading for baseball gloves or air rifles, asked Santa for 300-thread-count Egyptian cotton sheets. Only re-

cently did I even come to understand what that is. Her sister and husband have done some serious home renovation projects in recent years, and I’ve slowly become aware of how much I don’t know. And how much is new. For instance, the soft-close toilet. That’s right, instead of laboriously bending over to close the toilet seat, you can, from a standing position, simply swat it and it will glide noiselessly home.

And now – get this – there is the automatic toilet seat. You simply walk into its realm, like within 10 feet, the lid lifts, a light comes on, and it softly plays “Clair de Lune.” I made up the last part, but the rest is absolutely true.

There are also soft-closing kitchen drawers and cabinets. Once again, you simply push the door or drawer and it hushes itself closed by means of some

sort of secret force or magic. And that’s just the start. There are now kitchen sinks that look and act like waterfalls. There are whiskey barrel sinks made of hammered copper. Zebra glass sinks. Sinks that look like wings or calla lilies, and sinks that seem to hang in space defying gravity. It’s overwhelming if you’re new to the subject. Intrigued by it all, I recently discussed the process of renovating a kitchen with an actual contractor, which is tricky when you’re trying to conceal the fact that you basically know nothing. It went something like this:

Me: So say I want a new wall around a, you know, kitchen. What are the steps?

Him: Well, first you attach a top plate to the ceiling framing.

Me: Uh huh.

Him: Then you plumb-bob to get the sole plate right below it and nail it down.

Me: Of course.

Him: Then you install studs between the top and bottom plates on 16- or 24-inch centers, screw drywall to the studs and plates, apply cornerbead, drywall tape, and compound to hide the joints and fasteners.

Me: Naturally.

Him: Then come all the steps I’m sure you know. Apply the nutmeg housings, shim the buttercream castles, and inject the applesauce crunches.

I nodded warily because I was pretty sure he was messing with me by then.