Food & Home Magazine - Winter 2016-17

Local black cod with risotto from bouchon. Photo by Shelly Vinson

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

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

—Anne And LArry Crowe

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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.

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PubLIsher & PresIdent

Philip Kirkwood

phil@food-home.com

ContrIbutors

Raymond Bloom

Angela Borda

Kim Carmel

Lisa Cullen

Jacquelyn De Longe

Danielle Fahrenkrug

Bryan Henson

Lynette La Mere

Julia McHugh

Alden Miller

Leslie A. Westbrook

PhotogrAPhy

Jim Bartsch

Bill Boyd

Michael Brown

Joshua Curry

Eliot Crowley

Mehosh Dziadzio

Brauilo Godinez

Ashley Gove

Carl Perry

Kim Reierson

Braydon Russell

James Stefiuk

Kevin Steele

Shelly Vinson

ContACt InformAtIon

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

www.food–home.com

FooD anD home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. FooD & home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. FooD & home and Metro Inc. reserve the right to refuse any advertising. FooD & home® is a registered trademark of Metro, Inc. Copyright © 2016. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

BBQ Boot Camp

More than a decade has passed since I last stayed at the lovely Alisal Guest Ranch & Resort. I am very happy to report that not much has changed at the 10,000 acre working cattle ranch in the Santa Ynez Valley. The Alisal (which means alder tree or sycamore in Spanish) is a welcome retreat anytime of the year. It bustles with families and pint-size wranglers in summer months, leaves change colors in the fall, winter provides an excuse to cozy up to the wood burning fireplace in your room, and in spring (if we get rain) wildflowers bloom on the rolling hillsides.

Twice a year, in fall and spring, the resort holds a Barbecue Boot Camp taught by Frank Ostini, chef/owner of The Hitching Post II in Buellton. Ostini, in his trademark pith helmet, fires up the outdoor grilles under the shade of stately sycamore trees and shares his soup-to-nuts tips acquired over more than three decades over a hot fire. Day one includes how to properly clean, prepare and fire up a wood grill, cooking techniques, flavoring and basting tips and more. That night, participants dine on the tasty grilled meats, fish and veggies paired with wines from Ostini and Gray Hartley’s Hitching Post label.

Hitching Post’s Frank Ostini shares his secrets of the grill

Sara Heetderks

Day two begins with hearty breakfast and perhaps a morning hike or swim in the huge pool. For dinner number two, you are in charge of dinner! Guests practice their newly acquired grilling skills, flipping and basting pork chops, steaks, salmon and shrimp coated with spice blends made during a fun afternoon spice-blending workshop.

Day three begins with an early morning horseback trail ride under bright blue skies for an outdoor pancake breakfast at the old adobe with newly made friends before hitting the dusty trail back. Those who collected eggs from the henhouse during their stay make a last stop by the barn for their own half dozen.

You won’t go hungry or bored during the two night, three-day boot camp with plenty of time between Ostini’s lessons to play golf, tennis, go fishing at Alisal Lake or take part in other activities. Or, in between meals, just porch sit, enjoy the country vibe and make out a grocery list for when you head home to make use of your BBQ skills on the grille, with your own take home unique spice blend, ‘natch.

–Leslie Westbrook

The Alisal Resort and Guest Ranch, Phone: (805) 688-6411 alisal.com

Downtown Dish

I’m on another food adventure in downtown Santa Barbara! This time, my brother, Food Instigator #1, is riding shotgun. First stop is the new wine bar Villa on Anacapa Street, where owner Sean Larkins is pouring some amazing wine. Elegant and intimate with a beautiful indoor Spanish tile fountain, this is a great place for conversation and mellow music. My brother can recite the provenance of every bottle of wine he’s ever had, and after tasting several kinds of Grenache, we settle on Whitcraft Winery 2013 Syrah from Santa Ynez Valley. My brother lauds it as “multi-layered with a good combination of fruit and mineral.” It is 4 out of 5 stars in my book!

A good glass of wine puts me in the mood for an exceptional meal, and so it’s just half a block down to Paradise Café, sitting on the porch, toasty under the heat lamp, the gentle glow of the “Paradise” sign lighting up the lush plants around us. We share one of my favorite appetizers in Santa Barbara: the oak-grilled artichoke. It is hard to explain how narcotic the simple artichoke becomes when it is grilled over oak, slightly blackened at the edges, with soft, rich dollops of flesh sliding from the leaf into your mouth. Add a wedge of lemon, some chopped tomatoes, and a dipping sauce of mayonnaise, and I am completely happy. But not so happy that I can’t tackle the grilled salmon, garlic mashed potatoes, and spinach that is the main course. Buttery, soft salmon glistening coral inside at medium rare, with fierce grill marks crackling over the top. In a town where a subpar salmon dish can make or break a restaurant, Paradise’s salmon is top shelf. Relaxed, savoring every bite, this is the kind of meal where you don’t feel rushed to get on with your evening, and you start thinking the sign “Paradise” is completely accurate. Good food, good company, watching the last of dusk settle just off State Street. That is what Santa Barbara eating is all about.

The desserts at Paradise Café are amazing, but tonight I want something a little different. Chocolats du CaliBressan on State Street is open until 7 on weeknights, and I head over for the final indulgence of the evening: a cup of supremely smooth, rich hot chocolate. In my twenties, I was fortunate to experience the hot chocolate at Cafe Angelina in Paris. They are famed for their cups of molten bliss, which are so packed with chocolate that it is like a meal in itself. Having sipped and delighted at Cafe Angelina, I have since held all hot chocolate up to those standards. Chocolats du CaliBressan does not disappoint on this count. They melt real chocolate (nothing powdered) into steamed milk and will add a hint of peppermint if you ask. The tree is twinkling, the stockings are hanging by the mantle, and the rich wood of this beautiful chocolate shop is trimmed with pine cones and greenery. My last bite of the night? Chocolate ganache filled with figs and port. Truly a sublime end to an evening. —Silver

Webb

Villa Wine Bar & Kitchen, 618 Anacapa Street, (805) 770-5283; Paradise Café, 702 Anacapa Street, (805) 9624416; Chocolats du CaliBressan, 1100 State Street (corner State & Figueroa), 805-568-1313.

Sara Heetderks

Grilled artichoke at Paradise Cafe.

Ashley Gove

Louie’s is a hidden gem

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

Food 26

Decor 21

Service 25

Cost $47

Ode to the proper vino vessel

by bob wesLey

About twelve years ago, I taught an introduction to wine course at a local college. We tasted wine each week, always in the second hour of the class: pouring at the outset would have resulted in a devolving atmosphere where academic attention would have flown out the window faster than an empty Pabst keg at a frat party.

I always brought the wines to sample, but the attendees were responsible for providing their own glassware. I still chuckle at the hilariously diverse and often atrocious vessels that students utilized: I encountered everything from Sierra Nevada pint glasses to Mason jars, with a few folks who brought tolerable (if clunky) stem ware that was actually intended for wine consumption (rather than for guzzling beer or making apricot preserves).

I discovered a long time ago that using good glasses is integral to the full apprecia tion of wine, and that it’s not just some snob bish, antiquated concept that was passed down over the centuries to intimidate the uninitiated. Yes, you can certainly drink and enjoy wine, even if you sample it straight from the bottle, but without a worthwhile glass, that’s like listening to Beethoven’s

SAVE THE DATE:

Spanish fun in the Funk Zone

Ninth Symphony (or Pink Floyd’s Dark Side of the Moon) on a transistor radio.

My favorite overall type of stemware is the traditional Burgundy glass: its tulip shape allows for maximum swirling, helps magnify aromas, and expertly delivers your favorite vinous nectar to an optimal spot on the palate, at least in my experience.

Do a side by side comparison of the same (good quality) vino in two different glasses: use a nice, big Burgundy stem and pit it against a thick, short and shallow goblet emblazoned with the “Barstow Wine Festival” logo, one that you picked up at a flea market in the ‘90s and hid in the rear of the kitchen cupboard out of

The difference in aromatics, flavor, palate impression and overall appreciation will you’ll be tasting two different wines, even though they were poured from

The easiest way to enhance wine is to make a moderate investment in sound It’s a shame to inhibit the full impact of a well crafted red or white. After all, would you visit the Louvre while wearing sunglasses, or dine at the French Laundry during a bout of sinusitis?

If you have an interest in learning first hand the value of a proper wine sipping vessel, you’ll want to attend a class sponsored by Riedel and Coast 2 Coast Collection on Feb. 24th at La Cumbre Country Club. Learning about wines and how to taste them is an art and so is choosing the right glass for each wine. You will learn why the shape of the wine glass matters when tasting wine. Each guest will receive a Riedel wine glass tasting kit including four wine glasses with a $140 value, wine tasting with 90 points and above featuring red and white wines and a special chocolate wine pairing. Tickets are $95 per person. A light buffet dinner will be served following the wine class. Space is limited to 60 guests. Participants must be 21 years or older. Please contact Coast 2 Coast Collection at (805) 845-7888 for more information.

Bob Wesley writes on wine related matters and lives in Santa Barbara.

The Funk Zone’s newest dining hotspot, Loquita, is the latest venture by the team behind such neighboring establishments as The Lark, Les Marchands, and Helena Avenue Bakery. Loquita, which takes its name from the Spanish colloquial term for a wild, fun-loving young girl, is a new restaurant concept dedicated to the culture and food of Spain, but with a California interpretation.

With executive chef Peter Lee at the helm, the menu consists of inventive spins on traditional pintxos, tapas, and large plates meant for sharing, like Wagyu Beef Carpaccio, Tortilla Espanola, and Spanish Octopus with Black Garlic Aioli and Potato. Their signature paella – offered in vegetarian, fried chicken, and seafood versions – is prepared to order and should definitely not be missed! To complement the food, Loquita offers a wide selection of local and Spanish wines as well as a full cocktail program specializing in gin and tonics.

Multiple seating areas include the bar, dining room, outdoor patio, and a standing-room-only pintxos bar known as Poquita. Loquita’s environment is both classic and chic, with details that are evocative of Old Spanish Santa Barbara, but in a clean, contemporary setting. It’s a place you’ll want to go to socialize, eat and drink, making it a Spanish restaurant with staying power in Santa Barbara. Cheers!—

By Hana-Lee Sedgwick

202 State St. 805-880-3380.

Olio e Limone Ristorante/Olio Crudo Bar and Gary Moss Photography

POKE

A slice of heaven in a bowl

Mention poke to friends and you’re likely to either receive a puzzled look or an impassioned ode to the Hawaiian dish of raw, cubed fish dressed in soy sauce and sesame. Pronounced POE-KAY (from the Hawaiian word for “slice”), poke is so prevalent on the islands that it is served in quantity at most deli counters. Unlike ceviche, where the citrus marinade “cooks” the fish, poke needs not sit for longer than half an hour, to let the flavors mingle, and it is truly raw when you eat it. This dish has quickly caught on in Santa Barbara, where a vibrant array can be found in some truly unique venues. Perhaps the most unforgettable place to enjoy poke is the Santa Barbara Fish

Market, situated on the wood-planked pier at Santa Barbara Harbor. Although not a restaurant, this small fish market has garnered quite a reputation for its poke, which you can eat outdoors, surrounded by the sound of waves, seagulls, and a busy fishing dock. Alex Valenzuela, one of the many dedicated staff at the market, described the importance of cutting the fish to just the right size for proper sauce absorption and texture. Their normal fish of choice is premium-grade ahi tuna, caught in the waters around Santa Barbara. They add a little seaweed salad to the mix of soy and sesame, with a hint of green onion. For a big taste experience, you might luck into their weekend “Tsunami Poke,” which has a sriracha and mayonnaise sauce. Alex, like many poke purists, prefers to eat poke made of wild tuna with a very simple dressing, so that the tuna flavor comes through.

However, that’s not the only way to eat poke. The poke bowl has caught on as a great way to experience poke, and nobody does that better than I’a Fish Market & Cafe at Santa Barbara Public Market. Offering five or six kinds of poke each day, Satu Rivera and Vincent Thomas, along with the rest of the kitchen crew at I’a, are passionate about poke, in all its many forms. Here you will find silky Hamachi yellow tail, albacore, and other sashimi-grade delights. If you’re in an adventurous mood, try the octopus poke (the one poke that’s not raw, but rather boiled). Or perhaps the salmon poke with soy and ponzu that Satu swears is “like butter, tender, a very soft, unique flavor.” Start with your choice of white or brown rice, pick your poke, then add sauces such as soy, sesame oil, or spicy sriracha aioli. To customize further, pick from vegetables like bean sprouts, wasabi peas, edamame, cucumbers, and pickled ginger. For the ultimate bowl, add seaweed salad and avocado.

Certainly eating raw fish might intimidate some people. But Satu feels that “Raw fish is very safe to eat as long as you know where the fish is coming from and are buying it from a good source.” Also, I’a serves sashimi-grade fish, which goes through a freezing process to preserves freshness. If it’s your first time trying poke, Vincent recommends the tuna, which is seared on the outside, raw in the middle, and seasoned nicely with pepper, providing a taste experience that’s a little more familiar.

Aside from Santa Barbara Fish Market and I’a Fish Market & Café, you may also hear raves about the poke at Lazy Acres. Their poke bar features aloha poke (mild ahi), spicy poke (hot sesame oil), and the delicious citrus chili shrimp poke (don’t worry, the shrimp is cooked). Shane Pacheco at the fish counter reports the poke has an enthusiastic following and is well worth the trip out to the Mesa.

There’s really no end to the combinations and forms of poke, and Santa Barbara is taking up the habit with a passion! —Angela

Borda

Santa Barbara Fish Market, 117 Harbor Way, (805) 965-9564; I’a Fish Market & Café at Santa Barbara Public Market, 38 W. Victoria Street, (805) 845-0745; Lazy Acres Market, 302 Meigs Road, (805) 564-4410.

A Grand Space

Viva Modern Mexican is the latest flagship to the historic La Arcada on State Street

By raymonD Bloom • photos By alexanDer siegel

Brendan Searls, a well-known restaurateur in Southern California, opened Viva Modern Mexican just before Fiesta in July of 2016, replacing Cielito as the flagship eatery in La Arcada. “It’s truly an iconic space, and it’s an honor to follow in the footsteps of all the previous restaurants who have been in this beautiful space with such a storied history,“ says Searls, “This spot has been synonymous with local hospitality since 1927, and I am putting the soul back in and giving the restaurant back to the people.”

The cuisine is a combination of traditional Mexican fare, featuring authentic recipes dating back more than 100 years, to modern flair items that feature everything from poke tuna

tacos, to a vegetarian cauliflower steak served over sunflower seed risotto.

“It’s all about the locals,” he says. “If you don’t have their continued trust and support by giving them an authentic value, you won’t get the visitors either. You have to stay true to that.”

At just $29, the black angus filet is a great value and is served with herb mashed potatoes, wild mushroom and carrot ragout in a guajillo red wine reduction, an entrée which truly stands out.

You’ll find the prep chefs arriving to work at 5:30am daily to start making the fresh salsas, sauces, guacamole and handmade tortillas for the extensive variety of tacos and fajitas found

on the menu. “We also pride ourselves on serving just-made hot tortilla chips”, says Searls, something that not many restaurants can do. “We make all of that from scratch every day. It’s hard work, but I’ve travelled throughout Mexico extensively and that’s how it’s done.” Some of the favorites on the menu include the Negro Modelo braised short rib tacos, and the spit-roasted pork tacos with grilled pineapple salsa, all of which are prepared fresh daily.

The happy hour menu is Monday-Friday from 3pm to 6pm, and highlights chicken, short rib, Baja, or pork belly tacos for just $3 or three tacos for $7. The Gringo burger is paired with a beer for $12, and pork belly, chicken and veggie flatbreads are $8. Viva sig-

nature margaritas, which are quickly becoming the talk of the town, are just $6.

Viva has paid close attention to their vegetarian guests, creating an extensive menu just for them. Some of these items include a roasted beet salad, layered with feta cheese and kale, a Santa Barbara quesadilla made with butternut squash, Swiss chard, kale, and poblano rajas, and succotash tacos with sautéed corn, zucchini, rajas, and tomatillo sauce, all of which are made with fresh local ingredients.

With over 10,000 square feet of space, and seven distinctive spaces available for special occasions, Viva Modern Mexican is one of the largest private event venues in the region. “We’re just a few hundred feet away from the Courthouse where hundreds of weddings take place virtually year round,” notes Searls. “We can accommodate any type of private

event, from small family gatherings, to large-scale wedding receptions, ranging from 10 to 400 people”.

“We have a very distinct culture here”, says Searls. “We never have customers, only guests”, which creates a refreshing sensation you can feel right when you walk in. Viva’s flexibility and desire to please every one of their guests creates an environment you just can’t get anywhere else.

Searls feels this space, coupled with the historic La Arcada Plaza, and our wonderful turtle fountain, creates an environment that is unique and special; quintessential Santa Barbara.

1114 State Street in downtown Santa Barbara. Reservations call 805-9654770 www.vivasb.com

La Arcada:

A perfect mix of historic and modern

By leslie a . westBrook • photos Courtesy John C . wooDwarD ColleCtion

Imagine turning back the clock some 90 years to 1926, when the Spanish Revival style shopping and dining destination La Arcada was designed and built by famed architect Myron Hunt (1868-1952). Hunt left his mark in the heart of downtown Santa Barbara as the consulting architect to John Cooper in the design and construction of our town’s lovely dining and shopping destination.

La Arcada was built to be a part of Santa Barbara’s “paseo system” in downtown Santa Barbara. Just three blocks down State Street, El Paseo was the first to be built, with El Paseo restaurant opening in 1923.

La Arcada was built on the site of the main downtown Catholic church, Our Lady of Sorrows Church, when the 1925 earthquake hit and the adobe and brick towers fell, destroying the church (built in 1868) that sat at the northeast corner of State and Figueroa streets.

Architect Hunt was part of the famous Prairie School of design in the Midwest before he moved to Southern California in 1903 and designed many Golden State landmarks. Hunt made a name for himself designing (with partners) such iconic structures as the Rose Bowl, Huntington Library, a wing of the Mission Inn in Riverside, Los Angeles’s famed Ambassador Hotel (which opened in 1921) and many buildings at Occidental College. Hunt also designed the Faulkner Gallery (1930) of the original

Santa Barbara Public Library, which is adjacent to the atmospheric walking arcade.

An original La Arcada tenant was Pearl Chase’s Community Arts Association Plans & Planting Committee, which was influential in the rebuilding of our town in the Spanish style after 1925’s magnitude 6.8 temblor.

LA ArCAdA restAurAnt hIstory

The popular anchor of La Arcada is the tile fountain, where children and the young at heart delight in the turtle sanctuary. The fountain is also the centerpiece for the recently opened Viva Modern Mexican. The space has its own storied history.

Early restaurant history is sketchy, but with the help of the Santa Barbara Historical Museum Library and historians Neal Graffy and John Woodward, I was able to cobble some information together. A variety of owners, managers and names have been associated with the space since its inception.

In 1927, Benjamin J. Sears had a restaurant complex called Sears Café, but he left the next year. Wooden booths were part of the décor in the 1920s.

In 1929, Mrs. Rose T. Parrish’s dining establishment may have been

The historic turtle pond in the foreground featuring the marquee of Russell’s Fine Foods in September 1930. Russell D. Smith opened and ran the eatery through 1934. Opposite: Harry Davis tending bar at his El Cielito in 1948. He owned the restaurant until the mid 60’s when he opened the famed Harrys Plaza Café on upper State Street.

called the Café de La Arcada. (Mrs. Parrish also had a tea room at the rear of 15 East Carrillo).

In September 1930, Russell D. Smith opened and ran Russell’s Fine Foods through 1934. Smith was also the manager of Restaurante del Paseo beginning in 1929 and carrying on for many years.

Robert L. Kuss, who had previously worked for Smith at El Paseo, ran La Arcada Fine Foods (1935). There’s no record of a restaurant at 1114 State in 1936, but from 1937 to 1942 Richard Schwartz ran La Arcada Café

After a spate of quiet (1943-1945), El Cielito opened in 1946. The name of the first proprietor is lost to history, but not the second. It was Santa Barbara’s well-known Harry Davis, who began running the show in 1948. By the mid-1960s, it was slightly renamed to Harry’s El Cielito.

About 1964, Josephine Wandell, who had been manager at the Sportsman on Figueroa, came to work for Harry as manager. Rumor has it that about a decade later, in 1973 (some say 1977), Davis “gifted” or sold El Cielito to Josephine, who added her name to the marquee.

Josie’s El Cielito was a longtime popular gathering spot for locals, and a favorite lunch location for judges and attorneys from the courthouse. The walls were painted to mimic the interior walls of a Mexican village, much like the Arlington Theater, so patrons were sitting in an “interior” courtyard.

In 1980, Josie’s El Cielito closed and the restaurant chain Acapulco Y Los Arcos took over the space with a 25-year lease.

Stateside Restaurant moved in from 2007-2009.

The “new” Cielito opened in spring 2011. At that time, restaurateur Gordon Hardy and real estate developer Karen Phillips spent two years and a small fortune remodeling the historic space, giving it an exciting

new patina and vibe, yet retaining the historic 1880s bar from Chicago.

After a four-year run and rave restaurant reviews, once again, the restaurant went through changes in 2016. Longtime Santa Barbara restaurateur Brendan Searls took over the management and christened the space Viva Modern Mexican—as in “Viva la Fiesta!” the popular phrase shouted during Santa Barbara’s Old Spanish Days parade. Searls wanted to pay homage to the city’s heritage while evoking a year-round fiesta atmosphere in his dining and drinking establishment. He also took over the space next door, turning it into a special events space for weddings, parties, and other catered affairs.

The majestic antique bar, brought to Santa Barbara from Chicago by longtime La Arcada owner Hugh Petersen, provides a grand backdrop for sipping tequila or noshing on fish tacos. Isinglass lights hanging above the bar were discovered in 1976 in the attic of California Electric Company. Their provenance? These were the first electric lights in the Mission Santa Barbara (later replaced with more modern fixtures in the 1920s).

“It’s an honor to follow in the footsteps of all the previous restaurants who have been in this beautiful space with such a storied history, “ said Brendan Searls, “This spot has been synonymous with local hospitality since 1927, and I am putting the soul back in and giving the restaurant back to the people.”

Look uP!

Amid charming shops and restaurants, there are other delights to be discovered in La Arcada. In fact, one could easily create a family scavenger hunt.

Look up at both the State and Figueroa street entrances and take note of the handsome lion and castle motif entranceway signs, inspired by

The Jr. Women’s League at a function at El Cielito in June of 1954. Opposite: Postcard painting of the courtyard from the 1930’s

original frescoes. Wander the terra cotta tile walkways and look up again. Halfway down the State Street entrance you’ll discover a 1761 mission bell hanging on the wall. It was purchased in a Christie’s London auction in 1993 for approximately $3,400 by Hugh Petersen. The rare bell was discovered in Baja, Mexico, by an Englishman who, while exploring the area, “collected it” from an abandoned mission not far from Ensenada and shipped it home.

Also prominently displayed on the wall, just across from the Zacatecas bell, is a historic cannon from a Spanish galleon dated 1741, another of Petersen’s additions.

“La Arcada was a love affair for him,” Peterson’s delightful niece, Lynne Tahmisian, told me in her spacious La Arcada upstairs office. Tahmisian has been president of La Arcada Investment Corporation for almost two decades

Petersen, whose ownership and management began in 1972, added many sculpture pieces: bronzes by Santa Barbara artist Ben Bottoms (some of which kids can climb on), lifelike statues by J. Seward Johnson and George Lundeen, and the interactive “Mozart Trio” fountain by Bonifatius Stirnberg. A lacquered steel sculpture facing the courtyard shared by the Santa Barbara Museum of Art and the SB Public Library, “Intermezzo” (1967) by British artist, Sir Anthony Caro, one of Britain’s greatest sculptors, was installed in 1988.

An original fresco above Viva Modern Mexican depicts the lion and castle motifs used at the entrances. Other original frescoes that have been covered over and are now hidden may be unearthed and restored in the future, Tahmisian suggested.

Today, five additional indoor/outdoor dining venues join Viva Modern Mexican in hosting tourists, locals, and yes, judges and attorneys

Breakfast and Lunch Tuesday–Sunday 9–2

Dinner served Tuesday–Saturday from 5:30

Full Bar | Reservations recommended

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

~ The Perfect Gift for Any Occasion ~

SANTA BARBARA HISTORY

(continued)

from the courthouse, too. A koi pond with a waterspouting lion fountain is also host to songbird-filled ficus trees.

Restaurant options include three super-popular breakfast spots. Jeanine’s American Bakery and Restaurant (I’m a fan of their Wednesday special: poached eggs over quinoa with kale and asparagus) hugs Figueroa Street and one of three entrances to the open-air arcade.

Longtime Danish bakery and restaurant Andersen’s, known for sweet pastries and State Street views, has been delighting patrons, many now third generation, during its 30 years here, where Mrs. Andersen is as sweet as her sugary treats. The sparking crystal chandeliers came from the home of John Jacob Raskob, builder and onetime owner of the Empire State Building in Manhattan.

La Arcada Bistro, also on State Street, provides views of the parade of passersby. All three restaurants also serve lunch; the latter two are open for dinner, as well.

A foodie lunch and dinner destination known for its fine cuisine and fair prices is the French bistro Petit Valentien, where you’ll also find cool jazz as the backdrop and a great wine list. They also serve Ethiopian cuisine on the weekends.

State & Fig, nestled between Viva, Jeanine’s and Petit Valentien, also bustles with hungry breakfast, lunch, and dinner patrons enjoying the fine cuisine inside or in La Arcada’s passageway.

Fine handmade chocolates and smooth Italian gelato can be found at Chocolates du Cali Bressan’s new space at the corner of State and Figueroa, the site of the original church. Isabella Gourmet Foods carries organic and gourmet foods to go. There’s wine tasting at Sanford Winery, and plenty of shopping venues.

Ralph and Diane Waterhouse’s Waterhouse Gallery is another longtime tenant, celebrating 30 years at this location.

The antique- and memorabilia-filled La Arcada Barber Shop has century-old barber chairs, an early barber pole and child’s chair. A delightful children’s shop, Peanuts Maternity and Kids, is packed with clothing, toys, and gifts. You can find fine tableware, china, and gifts at Coast2Coast, Lewis & Clark and Waxing Poetic, the newest boutique to open.

There’s also life above La Arcada’s street-level courtyard. Peek in to appreciate the beautiful turnof-the-century brass elevator doors and the marble bannister from yesteryear. (The men’s room is also clad in beautiful green marble.) An open-air gallery suspended from one part of the building to the other connects the offices.

La Arcada architect Myron Hunt passed away in 1950 in Port Hueneme, where he had designed a house for Senator Thomas Bard. If his ghost were to wander through, I like to imagine that Mr. Hunt would be kicking up his heels in delight to see that his “paseo” continues to delight those who appreciate and delight in the joys of the historic, charming, and thoroughly lively and modern La Arcada of today.

“This

Winter Party Punch

Even though the holiday parties have past, there are plenty of reasons to keep the winter punch flowing: Birthdays, weddings, anniversaries… even the Super Bowl. The Following is a light, organic fruit juice cocktail for any time of the year, and it tastes great with or without the spirits. Double or triple this party punch recipe when hosting a thirsty crowd!

1 orange

1 cup of Organic Sparkling Pomegranate Juice

2 cups of white wine (Pinot Grigio or Pinot Gris)

½ cup vodka

2 cups sparkling water

2 Tablespoons maple syrup

1 cup cranberries

¾ cup pomegranate seeds

4 sprigs of mint leaves

Slice the orange in half. Slice one of the halves into thin slices. In a large pitcher add the juice of the other half of the orange, the sliced orange slices, sparkling pomegranate juice, white wine, vodka, sparkling water, maple syrup, cranberries, pomegranate seeds and mint leaves. Serve immediately over ice in glasses. Garnish with extra mint and orange peel.

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

ITALIAN PASTA SALAD

This salad is hearty, healthy and refreshing as a chilled side dish for grilled fish, chicken or lamb. The recipe can be altered to suit your taste. If you’re serving lamb, garnish it with fresh mint – seafood can be made with more citrus and no vinegar or it can be garnished with some chopped dill. Use the vegetables to alter the texture of the dish – cut some finely and others roughly so they provide fresh flavor and nice crunch.

1 Bag dried whole wheat Orecchiette pasta (Try a pasta shape that is small and fairly thick to give this dish some substance; orzo works well too, but use dried pasta as fresh pasta is not best in this type of salad.)

1/2 cup zucchini halved and then sliced

(continued)

Southampton by Wood-Mode.

IT’S TIME TO

Lunch • Dinner • Private Parties

Happy Hour Weekdays 3 to 6:30 • Live Music Wed–Sat 6 to 9

113 Harbor Way

By The Boats and Under The Sails

Reservations (805) 564-1200 • Free Valet Parking chuckswaterfrontgrill.com

STEAK • SEAFOOD • COCKTAILS

After Party Breakfast Fix

into thin half-moon shapes

1/2 cup summer squash quartered and sliced into ¼ inch slices

1/2 cup grape or cherry tomatoes halved (quarter larger cherry tomatoes)

1 small red onion halved and sliced very thin (very thin!)

3 cloves of garlic, finely minced

1 Italian cucumber peeled (Dice half and make thin match sticks out of the other half. If you cannot find an Italian cucumber use any cucumbers; just do your guests a favor and deseed it.)

2 stalks of cleaned celery, remove the string with a paring knife sliced on a bias

1/2 cup roughly chopped and pitted olives (can use an oil-cured olive or commercially available green olive)

18-24 Bocconcini (small mozzarella balls)

A chiffonade (cut into thin strips) of 15 or so fresh and washed basil leaves (stems re moved)

Red pepper flakes to taste

3 tbsp. Sherry vinegar (you can substitute lemon juice sparingly)

1/2 cup Nero Del Gallo EVOO

Sea salt and pepper to taste

Cook the pasta in salted water but make sure it is al dente and actually just a bit short of what you would serve for a warm pasta dish. Do not overcook it as it will not hold up to the dressing. Rinse and cool the pasta to room temperature. Sprinkle with a bit of Nero Del Gallo EVOO.

Add pasta to a large mixing bowl and then simply add all of your prepared vegetables, ex-

cept the basil and the Bononcini. Fold the pasta with the vegetables and in a separate bowl combine the garlic, vinegar and 1/2 cup Nero Del Gallo EVOO and whisk until the mixture is well incorporated, but not an emulsion. Pour over the pasta and mix fully. This can be chilled for 1-2 hours or served at room temperature. Add the basil, Bocconcini, salt, pepper and red pepper flakes immediately before serving. Serves 6 - 8.

Recipe compliments of Nero Del Gallo Olive oil of Santa Ynez

AFTER PARTY BREAKFAST FIX

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

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

Lower heat, cover with lid, and cook until the

yolk of egg appears white (not too long!).

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

Recipe and photo by Sarah Kirkwood

ROASTED CORN AND COCONUT CHOWDER: VEGAN STYLE

Ingredients

2 yellow ears of corn

1 can coconut milk

1 cup water

Pinch of curry powder

1 Tablespoon coconut oil (You can use regular olive oil too)

1 red pepper (cut in cubes)

1 bay leaf

2 Tablespoon fish sauce

Half yellow onion

1/2 pound silken tofu

2 teaspoons coconut sugar (You can use e brown sugar/maple syrup or honey)

Chives for garnish

Preparation

Pan-Roast (In other words, grill! ) the corns in

Roasted Corn and Coconut Chowder

a cast iron skillet till it pops and has nice char. Once cooled, slice the kernels off of the cobs and put the kernels aside. (Don’t throw away the cobs! ) Heat up coconut oil, cook onion till soft. Then add a pinch of curry powder. Add water, coconut milk and bay leaf. Throw in whole cobs. Milk from the cobs will make lovely ‘corn stock.’ Gently simmer now what I call ‘Corn stock.’ Add chopped red pepper and corn. Add coconut sugar. Place silken tofu in a food processor and blend till smooth. Add it to the soup. It will make the soup ‘Rich’ & ‘Creamy.’ Season with fish sauce, salt and pepper. Gently cook till soup gets reduced a little and has perfect ‘chowder’ consistency. Garnish with diced chives

Recipe & Photo Christina Enoch—Black Dog::Food Blog.

SCARLETT BEGONIA’S BRASADELLA BISCOTTI

Not a traditional biscotti, as it is not baked twice. Wonderful cake texture with the dryness of a biscotti, perfect with espresso.

14 ounces AP Flour

1 Tablespoon Baking Powder

6 ounces Butter

7 ounces Sugar

2 Eggs

¼ cup Milk

1 Tablespoon Lemon Zest

1 teaspoon Almond Extract

1 teaspoon Anise Extract

Cream butter and sugar; add eggs one at a time. Add milk, lemon zest and extracts. Add dry ingredients.

Place dough on floured board, knead until firm, and roll into a log. Shape log into an s on the half sheet. Score with a knife down the center of the dough, sprinkle with sugar. Bake at 350° for 30 minutes.

SICILIAN STYLE STEAMED

BLACK MUSSELS

(Serves: 7)

Prep: 15 minutes Cook: 30 minutes

5 lbs Live Black Mussels

2 cups Chardonnay Wine (if you drink wine, use the wine you will serve with dinner)

5-6 Roma Tomatoes (fairly firm)

Roughly chopped

1/2 cup White onion Diced

1 1/2 sticks Sweet butter

4-5 cloves Fresh garlic smashed & chopped

2 tbls olive oil

1/4 cup Fresh basil (fine chop)

1/4 cup Fresh Italian Parsley (fine chop)

1 tsp Sea salt

1/2 tsp Fresh Cracked Black Pepper

1/4 tsp Ground cayenne pepper

1/4 tsp Crushed Chili Flakes

1/4 tsp Dry oregano

1-2 loaf Fresh Baked Crusty Bread

First scrub and de-beard the mussels under cold running water (discard any mussels that have stayed open during this process, as they are most likely dead).

In a large stock pot heat the olive oil and the butter over a medium-high heat until the butter is melted and the two have mixed together. Add in the onions and sweat them for about 5 minutes

Turn down the heat to medium; add in the salt, chili flakes, black pepper, cayenne pepper, oregano and garlic Sauté for about 2-3 minutes then add in the chopped Roma tomatoes. Cook these down for about 5 minutes and add in the wine. Mix this all together for 5 minutes and then add in the mussels.

Stir the mussels as good as you can and then cover the pot. The mussels will create a lot of liquid which will bring the sauce together. Let the mussels steam for about 5 minutes; then carefully remove the lid and stir the mussels; replace the lid and steam for another 5 minutes

The mussels should be opening by now; check to see how they are doing and give them another stir; replace the lid and finish steaming for about 5 more minutes. Carefully remove the lid and stir in the Italian Parsley and basil

Serve these up in a large bowl (with the liquid broth) discard any mussels that did not open during the cooking

Most important thing is serve these with a fresh baked crusty bread so you can sop up the broth. (Trust me you’ll want to drink the broth.)

Recipe is courtesy of Whole Foods Market, 3761 State St. 805-837-6959.

PURE JOY CAPRESE

(6-8 servings)

The Caprese is a deceivingly simple dish that’s all about the integrity of the components.

4 lb. local heirloom tomatoes (DO NOT REFRIGERATE)

2 lb. fresh mozzarella

2 bunch fresh basil or wild arugula

1/3 cup extra virgin olive oil

Maldon flake salt & freshly ground pepper

Optional garnish:

Balsamic vinegar (boil; reduce by half to thicken)

Handful of toasted pine nuts

Quarter inch slice the tomatoes and cheese. Arrange with the cleaned basil or arugula & drizzle with the best olive oil you have, dot with reduced balsamic, maldon salt & pepper. Finish with the pine nuts if you like.

Nectar—Pan seared seabass with root vegetables, quinoa and couscous and a Mandarin butter sauce. Pairs with Stolpman Sauvignon Blanc, Ballard Canyon.

Neelu Eldurkar

Winter Pairings

Classy comfort food served in Central Coast style

When the nights are long and the coastal air is crisp, Santa Barbara’s comfort food is at its very best. Offerings of hearty meats with mushrooms and garlic mash, short ribs, lamb, chili, soups and stews are the staple choices on most winter menus. Pair with a local Santa Rita Hills pinot noir or a rich Santa Ynez Valley Syrah and you have the classic winter fare experience on the Central Coast. And the winter crops in this region are far more exciting than most people realize making for some great sides and desserts, too. Prime time citrus, cherimoyas, several types of avocado, dates, leafy greens, artichokes, walnuts, arugula and mountains of cabbage give local kitchens the necessary farm to table tools to create signature comfort food that goes way beyond what many of us can do at home. The following are some of the best local pairings that we are so fortunate to enjoy all winter.

Endless Summer Café— Salmon Tacos with Jalapeno Yogurt Sauce, rice and Beans. Pairs great with Figueroa Mountain Hoppy Poppy IPA.

Shelly Vinson

Fishouse Local Spiny Lobster steamed and grilled, served with grilled asparagus and roasted garlic potatoes paired with Zaca Mesa Z Blanc, from los Olivos.

La Arcada Bistro—SURF N’TURF 6 oz. New York Strip Steak served with Shrimp Scampi, a side of signature scallion mashed potatoes with fresh seasonal sautéed vegetables. Qupe Chardonnay 2014.

Jane—Mixed seafood and vegetable stew featuring assorted fresh fish and shellfish, snow peas, new potatoes, jalapeño, fresh ginger and coconut cream. Brewer Clifton

Chardonnay, Sta Rita Hills.

Photo by Bill Boyd

Joshua Curry

bouchon—Crispy Skin Salmon with asparagus, German potato salad in a thyme beurre blanc Paired with Melville Estate Pinot Noir—Santa Rits Hills.

Paradise Café—Fresh Local Mussels steamed in wine, butter, garlic and pernod. Babcock Sauvignon Blanc Estate, Santa Rita Hills.

Opal—Grilled Berkridge Farms “Kurobuta” Pork loin on an Asparagus Truffle Butter Cream. Pair with Beckman Syrah 2013, Santa Ynez.

Shelly Vinson

Ashley Gove

Ashley Gove

Palace Grill—“All the Best” Seafood Platter includes: blackened salmon, crawfish tail, spicy crawfish etouffee, softcrab shell and Caribbean coconut shrimp. Cajun Martini works well.

Café Stella—Lamb Sliders with Bridlewood Chardonnay, Estate 2014.

Holdrens Steakhouse—Jalapeno & Pepper Jack Crusted Pork Chop topped with a brandy and peppercorn sauce. Sanford Pinot Nior.

Ashley Gove

Ashley Gove

Mehosh

Dziadzio

Dargan’s Irish Pub & Restaurant—Lamb

Shank slowly braised, served with a red wine reduction, mashed potatoes and steamed vegetables. Glen Morangie 12-year single malt Scotch.

Shoreline Café—Grilled Salmon with a green salad and sticky rice. Pairs well with Brander Sauvignon Blanc.

Petit Valentien—Venison seared raw with a coffee reduction served with seasonal vegetables. Paired with Azios Cellars Syrah.

Danielle Fahrenkrug

Joshua Curry

Joshua Curry

Crocodile Restaurant and Bar—Grilled garlic prawns on rice pilaf with Rusack Sauvignon Blanc.

Olio E Limone—Swordfish with Sicilian Ratatouille. Volgelzang, Happy Canyon Sauvignon Blanc.

Downey’s—Chef John’s pork rack chop with wild mushrooms and kale paired with Jaffurs Syrah.

Brauilo Godinez

Kevin Steele

Shelly

Vinson

Sly’s—Sly’s hearty hand-rolled buckwheat pizzocherie with boiled potatoes, green cabbage, garlic and grated Reggiano Parmesan cheese. A treat from the snowy slopes of Alpine Italy for our cool winter nights. Perfect with Doug Margerum’s

Mollie Pair the rainbow ravioli with Rusack Chardonnay, Santa Barbara County

Wine Cask— Rabbit Sausage Pappardelle with Sweeney Canyon Pinot Noir.

M5, a stunning Rhône style red from Santa Barbara County grapes.

Scarlett Begonia—Wild King salmon served with saltwater potato, sea beans. Brander Au Naturel, 2014.

Shelly Vinson

Ashley Gove

Ashley Gove

Joshua Curry

Enterprise Fish Company—Mixed Seafood Grill. A combination of shrimp, scallops, fresh fish and vegetables, Mesquite grilled on a skewer. Pair with Flor

Stella Mare—Pan Seared Diver Scallops with Foley Pinot Noir.

Ca Dario—Fresh local mussels with garlic in a spicy tomato broth paired with Brander Sauvignon Blanc 2014.

de Campo Chardonnay.

Ashley Gove

Michael Brown

Joshua Curry

Louie’s at the Upham—Shrimp and Scallop Cakes. Light and fresh, this is a perfect starter dish. Made fresh each day and pan sautéed for an elegant crust.

Lucky’s Steakhouse—Signature Pepper Steak paired with Summerland Winery Pinot Noir.

Michael Brown

Custom Built

BARDOT Sofa in Mystere velvet with accent pillows in Domino, faux linen. Available at Couch Santa Barbara, which features custom couches, sectionals and chairs that are all built in California. Design and material options are vast and customers are encouraged to bring in any idea to create a dream couch to fit any style. 9 West Ortega Street. 805-965-8505.

From the Heart

An arrangement of beautiful Phalaenopsis orchids for that special someone makes for a special gift from the heart. Available at Westerlay Orchids, 3504 Via Real in Carpinteria. 805-684-5411. www.westerlayorchids.com

The Art of Sabrage

If you want to impress your friends at the next big Champagne toast, open the bottle with a saber! With the proper training and the proper saber you can learn to remove both the cork and glass collar with one smooth move, leaving the neck and bottle intact with little loss of liquid.

A selection of sabers and info on upcoming sabrage classes are available at Coast 2 Coast Collections. 1114 State Street. 805-845-7888.

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

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

SANTA BARBARA design center

Comfortably chic

The Santa Barbara Sofa is a traditional yet au courant style that offers a timeless and comfortably chic appeal. With a rolled arm and 39” depth the Santa Barbara Sofa provides ultimate comfort and style. Available at MK Designs. 410 Olive street, Santa Barbara. 805-962-8555.

Modern design

Aserpentine ribbon of solid hardwood takes an unusual path to support a glass top seemingly suspended in air. Pictured in solid cherry. Handcrafted in Camarillo the tables are available in a variety of hardwoods and custom sizes at MichaelKate Interiors. 132 Santa Barbara Street, Santa Barbara. 805963-1411

Platter of luck

The Raffaellesco pattern was inspired by Raphael’s 16th century frescoes in the Vatican palace. It is said that the central motif of this pattern, the dragon, symbolizes a benevolent deity who brought good luck to the sailors of the time. Today, it is commonly believed that having a piece of Raffaellesco in your home brings blessings and good luck. ($128) Available from Italian Pottery Outlet, 929 State Street, 805-564-7655, www.italianpottery.com

Remodeling your master bath? You might want to consider a blending of marble and mosaic tile. Selections available at Tileco Distributors, Santa Barbara. 7 North Nopal Street. 805-564-1868.

Simply Amish

by LesLIe A. westbrook

Perhaps you’re familiar with Amish communities from the remarkable, Academy Award-winning 1985 movie “Witness.” Or maybe images of their traditional lifestyle come to mind, images of folks traveling by horse and buggy or helping neighbors at barn raisings. Many generations after they arrived in the U.S., the Amish still live in religious communities and practice simple living, wear plain dress and have a reluctance to adopt many conveniences of modern technology.

Pennsylvania is probably best known for hosting Amish homesteads, but the Midwest also boasts a number of Amish communities that carry on the tradition of creating beautifully handcrafted wooden furniture. Functional pieces are hand-built with clean lines in Mission and Shaker styles – designs that work beautifully in Craftsman and California bungalow style homes or even mixed with contemporary pieces. But not everyone resonates to those styles, and while many consumers may appreciate the quality of hand-built Amish furniture, few realize that a wide array of designs, which can even be customized, are being produced.

Simply Amish is a 35-year-old Illinois-based company that acts as the bridge between the Amish and the rest of the world. They keep on top of design trends, do all the design work, and work directly with the craftsmen who create the pieces.

The company’s roots can be traced to Kenneth Kauffman, an Amish furniture maker who still builds furniture at home in a small woodworking shop he started 10 years before his son, Simply Amish co-founder and president Kevin Kauffman, came up with the idea of creating the company based on the principles of the Amish community where he grew up. Simply Amish currently works with over 50 Amish woodworking shops like the patriarch’s. Most are located in his Illinois community.

The pieces are made from high quality hardwoods—cherry, maple, oak, hickory, walnut, and quarter-sawn white oak—sourced from well-managed North American forests, located within a 500-mile range in Iowa, Wisconsin, Indiana, and Michigan. Simply Amish designs and oversees the making of pieces, which, when ready to be sold, are wrapped in reusable cloth blankets and shipped in company trucks across the country, where their products have been applauded for their quality, sustainability, and careful attention to detail.

“Not all Amish furniture is created equal,” Kauffman told me. “Everybody assumes that it all must be fabulous, but there are different levels of quality of workmanship and not all are held to the same standard we adhere to. Our basic philosophy is to do it well.”

Simply Amish furniture is a green product valued for its sustainability. The company, a founding member of the Sustainable Furnishings Council that sets standards, is committed to making products that are going to be around for a long time and not clog landfills.

“This is definitely not your grandma’s furniture!” noted Kauffman, “But it’s not super trendy, either, or something that you will get tired of next year. We found the sweet spot that works in multiple lifestyles: Nice clean lines with a modern flair, but not over-the-top modern.”

Each one-of-a-kind furniture piece is crafted in small, individually owned cottage industry spaces at each woodworker’s homestead. Women do some of the finer detailed work, like sanding and staining—or keep the books. Great attention is paid to the hand-selected wood for each piece and its unique grain, often highlighted in the finished product.

“These are dedicated builders who know what we expect and meet our standards,” Kauffman said. (continued)

Because Amish beliefs prevent the use of electricity, many woodworking tools in Amish shops operate on hydraulic and pneumatic power run on diesel compressors. This method still exists and electricity is rarely used.

“Old Order Amish shops still do not use electricity unless it’s in a safety area, like a paint room,” Kauffman said. “They still use stationary diesel and convert bigger tools to hydraulic or pneumatic.”

One way the company keeps track of design trends is through their distributors. In our region, For Your Home furniture in downtown Ventura has been carrying the line that includes Mission, Classic, Traditional, Shaker, Country, Contemporary, and Transitional styles for a decade. Showroom owner Kevin Seelos has been on the retail side of the furniture business for 40 years and notes that customers can also have a hand in the process.

“The ‘Build Your Own Dining Table’ concept is our most popular program with Simply Amish,” Seelos said. “Customers choose the size and shape of the table, the pedestal or legs, the shape of the edges, number of leaves, type of wood and the finish.”

The custom-order display also includes dozens of dining chair styles with similar design options, including seat choices in wood or fabric, including leather cushions.

Amish woodworkers take great pride in their craftsmanship and consider each effort a functional art piece to be used and passed along for generations. In fact, early 18th century Amish pieces are on display in the Smithsonian Museum and the Metropolitan Museum of Art, so today’s purchases could become tomorrow’s treasured heirlooms.

Seelos feels the customization possibilities of Simply Amish pieces (which come with a lifetime warrantee) harmonize well with the California lifestyle.

“Custom houses, custom cars—why not custom furniture? Why compromise? Get exactly what you want and be assured that it will be the finest quality product available,” he said.

As more and more people appreciate American-made products, as well as timeless designs, they might want to check out Amish furniture made with love and care.

For Your Home furniture, 443 E. Main Street, Ventura, 805-641-1919 www. fyhfurn.com

Going Modern

Today’s High Tech Trends in Kitchen Remodeling

by bryAn henson

The Kitchen has unquestionably become the heart of the modern home, especially around the holidays when friends and family gather. Kitchens have evolved from just a purely functional place, to a room where some of the most recent advances in home technology are being used. If you’d like to welcome family and friends into a modernized kitchen by next holiday season, the time to start planning and designing is now. Even if you aren’t in the market for a complete remodel, one or two high-end or technological updates can bring your kitchen into the 21st century.

Lighting is one of the most integral pieces of any design puzzle, because it needs to be functional and beautiful. This is especially true in the kitchen, which are typically under lit. Energy efficient LEDs, previously shied away from in home upgrades due to the “cold” light they cast and limited design selection, are now available in a much warmer spectra and more diverse range of styles. In the kitchen, plan your lighting in three levels – ambient, task, and feature. Simple lighting controls such as Lutron enable you to custom program different lighting combinations, which set your lighting to preset levels.

More efficient storage and structure is one of the key reasons to update your kitchen. In fact, we find that we can typically achieve double the usable storage in the same size kitchen from before and after a remodel. Dead corners are things of the past, as glides, vertical storage, and deeper drawers with organizers help maximize cabinet space. While work triangles used to be the norm in kitchens—for instance, fridge, sink, and stove—now we design for “zones” such as homework zones, baking zones, cooking zones, so that the kitchen can be opened up and converged with the home’s primary living space.

Engineered stone and 3D tile are both beautiful and functional, and come in a vast range of colors, textures, and patterns—far greater than those available in the past. The true beauty, however, is in their durability and low maintenance. Strong, contrasting designs are being replaced with more texture-on-texture designs, which blend similar textures in different patterns throughout the kitchen. Combining materials is also trending – think engineered stone countertops at the perimeter, coupled with a butcher-block or marble countertop on the island. A mix of materials can create impact and bring more personality to the space.

The kitchen of the future embraces automation. This includes sensor activated lighting that turns on when the room is in use, hands free faucets which turn on and off with motion sense, thermometers connected to your smart phone to text alert you when dinner is done, even ovens that turn on in time for the family to arrive home to a hot meal.

In summary, high end trends of today fit into any design aesthetic and work towards the same goal; a kitchen that is not only beautiful in any architectural style but convenient and meets the needs of all of its users. Allen Construction is a local expert on high end kitchens and can consult on and construct the kitchen of your dreams. Give our team of experts a call at 805.884.8777.

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

An elegant mix of material to provide a modern, sleek look while maintaing a warm feel. The island is composed of white lacquer cabinets and a stainless-steel countertop. The other cabinets are composed of a soft gray wood grain laminate veneer, with stainless steel profiles. This kitchen features smart accessories to enhance the functionality. Every lower drawer is lit with motion-sensor LED lighting.

For more info go to Reed Interiors, www.reed-interiors.com. 805-684-7583.

SPACES

Succulents:

The spice of a winter’s garden

By Lisa CuLLen

No matter if you are yearning for a more beautiful landscape and need some inspiration or looking for ways to spice up your winter garden, succulents and other exotics may be the answer. The varieties of plants available are endless and it can truly be fun combining the different colors and textures. These are plants that don’t need much water, and most of are self-perpetuating, so you will always have more than you need and can pass them along to friends.

When talking about exotic succulents the place to go for inspiration is Lotusland. There you will see first hand the myriad of ways to use succulents, cacti, bromeliads and other exotic plants and trees. Don’t be intimidated at the magnitude of varieties of plants you will see. Use the experience to learn what works and what doesn’t and to find out what you like. Since Lotusland doesn’t open until mid February, here are a few ideas to get you on your way and some photos to entice you to create your own beautiful wonderland.

Add CoLor wIth

ALoes

Aloes are at their peak in the winter months when the rest of your garden is likely taking a break. Brilliant displays of red, orange and yellow are the trademark of the versatile Aloe. Native to south Africa, the Aloe has adapted well to our Mediterranean climate, needing very little or no water once it is established.

Aloe arborescens, or Candelabra Aloe is a sprawling plant that grows to 8 feet tall and does its best when used in a mass or as a backdrop to other succulents. Their characteristic coral-red flowers rise 2 feet in the air and last from late fall through mid-winter. But this is just one of the many choices in the Aloe family. For sculptural accents, you could add in few of the more exotic Aloes, like Aloe excelsa or Aloe plicatilis (Fan Aloe). There are hundreds of Aloes to choose from so have a blast with them.

the nobLe AgAve

Agave are plants of the New World. Agave is Greek for “noble” no doubt due to their bold structure and striking form. The most common variety is Agave attenuata, which has soft edges and are spineless. I love the way they send out a large plume of flowers when they are mature. All Agave are “monocarpic” meaning they bloom once in the life of the plant. But, as any one who has agave can attest, they produce lots of “babies”. When the mother plant blooms, not to worry, she has left lots of progeny behind. Agave Americana with its dangerous spines shouldn’t be planted anywhere near walkways or entries. The variated variety is particularly dramatic. Only use Agave Americana if you have plenty of room. This is a plant that should be enjoyed at a distance.

the Queen of the desert-CACtI

Cacti possess a few key attributes that allow them to survive in some of the world’s most inhospitable places. Stated simply, they have extremely short growing seasons, long dormancies, extensive but shallow root systems and other special features, which allow them to quickly take in any rainfall that may occur.

If you decide to take the plunge into the Cacti pool of plants, give them good drainage, they need sandy soil, like decomposed granite and virtually no water. Consider them a specialty plant that needs it’s own environment. The Nopal or Prickly Pear cactus is a common sight on our hillsides and roadways and makes a great security fence for large properties (and great tacos)!

the sACred PLAnt of JuPtIer- semPervIvum Sempervivums were considered sacred to Jupiter in Roman and Thor in Nordic mythology. There were grown on roofs as it was thought they

WE HELP YOU SEE YOUR WHOLE FINANCIAL PICTURE.

protected against thunderbolts and storms. They are the frost-tolerant succulents, are commonly known as Hen and Chicks and work great in containers and along pathways due to their low profile and multitude of shapes and colors.

the AdAPtAbLe sedum

Sedum is another very forgiving family of succulents that tolerates colder climates. It ranges in size from an 18-inch shrub to a moss-like ground cover and comes in every hue of the rainbow. Any of the low-growing varieties would make viable lawn substitutes and as a bonus never need fertilizer or mowing.

tIPs for suCCess

You don’t need to be an expert to create a beautiful garden with succulents. I wouldn’t get too hung up on knowing all the names, there are a few big categories, but in general I find it best to first familiarize you with the eventual size and growth patterns of each variety. Aloe and Agave for example can become massive, so the old “know before you go” is good advice when shopping for succulents. Look for soft edges and varieties that stay low to the ground for pathways, using them in clumps or mass plantings for the best effect. And be sure to leave plenty of room for them to grow.

One trick to creating a beautiful succulent garden is to limit your “plant pallet”. For a more formal effect, use only one type of plant. The larger the plant assortment the more casual the space will feel. Once you have chosen the foundation plants you could add in a few exotic or specimen plants for a sculptural effect. Go easy on these, if you invest in a specimen you want to show it off and not allow it to get lost in the garden.

All succulents want good drainage and preferably sandy soil. Amend the soil heavily with a succulent mix, sand or decomposed granite, etc. and be careful not to over-water, particularly if you have heavy, clay soil. Though they are most definitely categorized as “low-maintenance” they do need some care. Remove spent flowers, cut and separate and replant them every few years. Succulents are the ultimate recyclable material!

Resources for succulents, containers and supplies: Island View Nursery, 3376 Foothill Rd. Carpinteria, 805-684-1296; Terra Sol Garden Center, 5320 Overpass Rd, Santa Barbara, 805-964-7811

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

Be Water Wise in 2017

Save water and money with these simple steps:

• Turn it Down. Plants don’t need as much water in cooler temperatures. Water according to the weather and use a rain sensor to reduce overwatering.

• Go for the Gold. Be part of the water supply solution and stop watering your lawn. When it comes to lawn, gold is the new green!

• Save Your Trees. Water your mature trees deeply at the drip line once a month and add mulch.

DINING OUT

The brunch at State & Fig features a seasonally inspired menu with a focus on California products. Highlights include: Figg’in Toast – Fig cream cheese stuffed brioche toast, vanilla maple syrup, choice of bacon, ham or sausage. Bello Benedict –Grilled Portobello, baby arugula, toasted English muffin, poached eggs, basil pesto hollandaise, and home fries. In La Arcada, 1114 State St. 805-965-1730. www.stateandfig.com

CARPINTERIA

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

MONTECITO

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.

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

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

SANTA BARBARA

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

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

Bouchon. Restaurateur Mitchell Sjerven hosts the city’s 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.

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

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

Chuck’s of Hawaii. For over half a century Chuck’s has been voted Best Steak in Santa Barbara and is

ENTERPRISE FISH

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

Chuck’s Waterfront Grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront Grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime Grade Top Sirloin Steaks. “Chuck’s Style” Fresh Alaskan Halibut, Garlic Grilled Day BoatCaught King Prawns , Grilled Sea Scallops, King Crab Legs, and Australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200

Cold Spring Tavern. 100 years of tradition with true American cuisine. Full bar & weekend breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 967-0066.

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

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

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

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

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

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

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop

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MONTECITO

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served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta 6920 Marketplace Dr. 805-685-8900

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

Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311 and 6920 Marketplace Dr, Goleta 805770-5388.

La Arcada Bistro. Beautiful downtown dining serving breakfast lunch and dinner. Private events welcome. 1112 State Street. 805-965-5742. www.laarcadabistro.com/private-dining.

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

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

Nectar. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. [BrD] $$ (FB)20 E. Cota St., 805-899-4694

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

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

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

The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun,

DINING OUT

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

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

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

Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), 3315 State St Santa Barbara, 805-5692400, 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] $$, (FB) 7 W. Carrillo, 966-5636. Santa Barbara Fishouse. Great locally caught fresh fish prepared in a casual fun atmosphere. Terrific happy hour. Right across from East Beach. [LD], $$, FB. 101 East Cabrillo Blvd. 966-2112.

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

Scarlett Begonia. “Scarlett Begonia will always strive to have interesting, thoughtful food. Menus change weekly with an innovative fresh look at breakfast and lunch and dinner. Dinner and cocktail hour is offered Tuesday

thru Saturday nights from 4:00pm to 9:00pm, with breakfast and lunch running 9am-2pm Tuesday thru Sunday. It is our goal to provide Santa Barbara with a restaurant that showcases progressive modern food, using sustainable, organic, high quality ingredients coupled with innovative cooking to be one of the most foodcentric restaurants around.” 11 W. Victoria St. #10 $$, 805-770-2143.

Shoreline Beach Cafe. 801 Shoreline Dr., Santa Barbara, 805-568-0064, shorelinebeachcafe.com; open daily for breakfast, lunch, and dinner. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare. Via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 569-6522.

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

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

B=breakfast

Br=brunch

L=lunch

D=dinner

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

$$$=over $25

FB=Full Bar

B&W=Beer & Wine

DINING OUT

VENUES & PRIVATE DINING

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

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

CORK ROOM AT BOUCHON

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

CUCINA ROOM AT OLIO E LIMONE

The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusivity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805899-2699, olioelimone.com

DARGAN’S IRISH PUB

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

EVENTS BY STELLA MARE’S

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

bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events. 3302 McCaw Avenue, (805) 969-3415, stellamares.com

LOUIE’S AT THE UPHAM HOTEL

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

OPAL RESTAURANT AND BAR

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

CATERING

PURE JOY CATERING, INC.

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

serving lunch

tuesday–friday: 11-3 saturday–sunday: 11-4

open late thursday evenings: 5-7

/ 805.884.6487

www.fimuseumcafe.com catering www.fievents.net

located in the Santa Barbara Museum of Art 1130 state street

Cafe by

locally sourced ingredients thoughtfully created artfully presented

SURFING IS MY REFUGE. Which is kinda funny because I surf one of the most crowded spots on the coast! Even so, surfing is a solace to my heart, it brightens my spirit, it refreshes my mind, it challenges my body, and it connects me to my water tribe It coerces me out of bed in the dark before dawn It sends me into dreamtime steeped in the ocean ’ s rhythms at day’s end To me, surfing is the great leveler: it brings together a huge variety of people who, through sometimes bumpy encounters, together share this love of wave riding

Heather Tiddens, Carpinteria

S U R F E R S O F S A N T A B A R B A R A