Winter comfort
recipes from local kitchens
Thai curry mussel soup from chef Paul Osborne, Santa Barbara Fish Market.
Santa Barbara’s lifestyle magazine
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Step into the European allure of La Arcada Plaza. Venture beyond the ordinary, into a landscape of 21 unique boutiques and culinary indulgences.
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Lucky Puppy • Salon U • The Barber Shop • The Crafter’s Library • Urban Optics
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The Oyster Bar
Opening Hours: Mon - Fri: 11am to 9pm Sat - Sun:10am to 9pm
Weekend Brunch: 10am to 2pm (Saturdays and Sunday)
ng With Ocean Views From Every Seat
Come and join us for the freshest seafood experience at The Oyster Bar in Moby Dick. Enjoy a selection of West Coast and East Coast oysters, expertly prepared ceviche and tartare dishes prepared with local sustainable seafood , and sip on craft cocktails or local beers and Central Coast Wines. Our chef-driven menu is sure to showcase the best of our region , all while taking in stunning ocean views from our location on the pier at Sterns Wharf. Come taste the best of the sea at The Oyster Bar today.
Moby Dick Restaurant
220 Stearns Wharf Santa Barbara, CA 93109
Phone: (805) 965-0549
Features WINTER 2025
25
Just the right mix Olio e Limone celebrates 25 years
30
All shucking, no jiving: For the love of oysters.
34 For foodies! Local chefs share their top recipes.
42
Just for the fun of it! Meet Macher’s Alexis Gruetzmacher.
44 William Laman: One of the world’s most beautiful stores.
50 Home sweet floating home One of a kind design by architect C.J. Poan.
62 The spirit of aloha Big Island luxury at Kona Village.
WINTER 2025
PublIsher & PresIdent
Philip Kirkwood
phil@food-home.com
dInIng & CoP y edItor
Jeff Miller
WIne edItor
Hana-Lee Sedgwick
travel edItor
Leslie A. Westbrook
desIgn & ProduCtIon
Buffalo Brothers Studios
ContrIbutors
Raymond Bloom
Lisa Cullen
Danielle Fahrenkrug
Laurence Hauben
Marshall Howen
Lynette La Mere
Nancy Ransohoff
PhotograPhy
Jim Bartsch
Joshua Curry
Eliot Crowley
Braulio Godinez
Ashley Hardin
Katherine Knowlton
Eamonn McGeough
Carly Otness
Kim Reierson
Shelly Vinson
soCIal medIa Consultant
Kara Pearson
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 © 2019. 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.
A LEGENDARY JOURNEY AWAITS
A TRIP OF A LIFE TIME
The Galapagos Islands are home to some of the most unique animals on Earth. With no natural fear of humans, many species have evolved into extraordinary creatures found only here. Witness these remarkable animals, including 100-year-old Galapagos giant tortoises, free-diving marine iguanas, and the vibrant blue-footed boobies. Aboard Celebrity’s mega-yacht, Celebrity Flora®, enjoy all-inclusive amenities and sail with a dedicated naturalist guide. This 100-guest, all-suite ship is also the first and only Forbes Travel Guide Four-Star Resort at sea in this region.
Experience the Galapagos Islands like never before by booking with Santa Barbara Travel. Our travel experts will craft your perfect getaway, ensuring you truly immerse yourself in the wonders of this unique destination. For over 75 years, our locally owned and family-managed agency has been a trusted name in the Montecito, Santa Barbara, and Ventura communities. As proud members of the exclusive Virtuoso Travel Network, we have cultivated relationships with the world’s leading travel companies, including Celebrity Cruises.
SANTA BARBARA TRAVEL
SANTA BARBARA MONTECITO 1028 State Street
Santa Barbara, CA 93101 (805) 966-3116
1485 East Valley Road, #9
Montecito, CA 93108 (805) 969-7746
Restrictions may apply. Ship’s registry: Ecuador. For details, contact Santa Barbara Travel. CST#1009257
Laurence Hauben
Born and raised in France, Laurence began her culinary training at age three. A cooking teacher and chef, she is available for small group and private events, specializing in seasonal menus centered around Santa Barbara’s organic produce and local seafood.
To learn more, visit www.marketforays.com
Jeff Miller
Jeff Miller is a longtime newspaper writer/editor who now writes books and plays. His novels can be found at amazon.com/ author/jdmillerauthor or at Lulu.com under J.D. Miller.
Hana-Lee Sedgwick
Hana-Lee Sedgwick is a writer, editor, and marketing consultant born and raised in Santa Barbara. A certified specialist of wine and sommelier, she loves sharing the world of wine with people, and happily spends her downtime eating, drinking, and wandering throughout California wine country and beyond. Follow her on Instagram @ wanderandwine.
Nancy Ransohoff
Nancy Ransohoff is a writer and editor who’s worked at Bon Appetit, Architectural Digest, and Frommer’s guidebooks. She currently writes for 805 Living magazine and covers Santa Barbara area restaurants for Westways magazine. She was a writer and editor for the guidebook “Hometown Santa Barbara,” and loves to help show off this beautiful place we’re lucky enough to call home.
Leslie A. Westbrook
Leslie A. Westbrook is an award-winning journalist who covers travel, food, design, and people. She also assists clients around the globe desiring to sell fine art, antiques, and collectibles via international auction houses. Leslie can be reached for a complimentary consultation at www.auctionliaison.com
Tasting daily at the Margerum Tasting Rooms
Hotel Californian, 19 East Mason, Santa Barbara and 2446 Alamo Pintado Ave., Los Olivos
Margerum & Barden wines are available at margerumwines.com, fine restaurants and premium retailers.
UP FRONT
PEOPLE I FLAVORS I PLACES I GOOD EATS
Just the right mix Tracing 25 years along the Olio path
by Jeff Miller
In Italiano, “olio” obviously and fittingly means “oil.” Less obvious but just as fitting for Santa Barbara’s Olio restaurant group is a second meaning, “a miscellaneous mixture.” That also makes sense when looking back over the miscellaneous paths that led to its establishment and success here, viewed through the lens of its proud 25th anniversary.
Those paths trace back to Alberto Morello’s beginnings in Sicily, then proceeded to Florence where his restaurant work began at age 18, then to Cambridge, England, then after other stops along the meandering way, to Beverly Hills.
The other tributary of the Olio story is that of Elaine Andersen, who would become Elaine Morello in due time. Born in Burbank
and raised primarily in Oak Park, she went on to study international relations at UCSB. In 1990 she was working at Celestino Ristorante in Beverly Hills, and there the paths of Elaine and Alberto, who had worked there already for several years, converged.
From the beginning, the Morellos dreamt of opening their own restaurant. It took nine years for the dream to come true, but it did so in a perfectly miscellaneous way.
“We came back to Santa Barbara for a twoday getaway, because once you live in Santa Barbara you’re jaded for life,” Elaine said. They were dining at the new bouchon restaurant on West Victoria Street one night when a friend mentioned that “a nice Italian restaurant
next door might be willing to sell.” That was Claudio’s, whose owner was contemplating a move north.
“We popped next door and started chatting and it seemed like the pieces just came together,” Elaine said. What followed was a “whirlwind” — back south to Irvine to sell their house, back north to “pinch and scrape” to open Olio e Limone at 11 West Victoria in Santa Barbara “on a shoestring using the proceeds from our house and a credit card.” Then came the challenge of “convincing vendors to sell to us.”
Somehow it all worked, and they opened on Nov. 15, 1999. It was the ultimate soft opening, with no marketing whatsoever. “We had only
UP FRONT
two guests,” Elaine recalled. “A nice couple who sat at a corner window table.” And their very first order revealed two secrets of Olio’s success, in an unlikely way. “They ordered Caesar salad,” she said. Problem: Caesar salad is not Italian. It was invented by Caesar Cardini in Tijuana, Mexico. That conflicted with the Morellos’ guiding principle from the beginning: authentic Italian fare that relies on “the quality of the ingredients and preparation — food that doesn’t need a lot of accoutrements. You have to stay true to your passion.”
The second revelation of the Caesar salad episode was this: It showed a willingness to do modifications within that passion. Elaine told the diners, “We don’t do Caesar salad, but…” In the end, the tricolore salad topped with some shaved parmesan was a success. “They were happy, and we built from those first two guests. They told their friends, we did some marketing,” and they were off and running.
The run became a gallop in short order thanks to a visit by LA Times food editor S. Irene Virbila, whose Olio e Limone review ran under the headline, “Simply Sophisticated.”
“Before that, we were building our guest count, participating in community events,” becoming the bedrock Olio would become. As part of that effort, Elaine devised an Excel spreadsheet for reservations that would eventually become part of the model for OpenTable. The day after the LA Times story came out, she had her son, Alessio, then 2, cleaning green beans in the kitchen while she
checked the voicemail messages. At the time, the reservation requests totaled 10 or 11. Instead, that day, the machine said, “You have 82 new messages.”
“That really launched us,” Elaine said.
Along the way, over the quarter century, the Morellos added space and opened Olio Pizzeria, Olio Crudo Bar, and, when beset by the pandemic, changed the latter to Olio Bottega. Throughout, the Morellos have worked as a well-olioed machine, Alberto as executive chef and Elaine as front of house and director of operations.
COVID was only the latest of the challenges they had to overcome. Add 9/11, the mortgage meltdown, the wildfires, etc. and etc., and you see the kind of strength it takes for all surviving restaurants to make it. And Elaine is quick to give the credit to two entities: “our guests and our team.”
Among the latter are an inspiring number who have been with them since the beginning, including chef de cuisine Leonel Garcia, who started at age 17 as a dishwasher; pastry and pasta chef Claudia Garcia; and busser supreme Refugio Perez. Charming anecdotes about them all and delectable descriptions of Olio’s mainstay menu delicacies are worthy of another story.
“We made it this far because of our guests and our team,” Elaine repeated with conviction. “We’re very grateful to all of them. And cin-cin to 25 more.”
www.olioelimone.com @oliosantabarbara
Photos by Carly Otness carlyotness.com
Quick winter fix
Looking for a high-protein, high-fiber breakfast (or dinner) that’s quick and easy on both your time and wallet? Check this out from the kitchens of Food + Home.
Sweet potato topped with avocado and poached egg
INGREDIENTS
1 large sweet potato
2 eggs poached
½ large avocado
1 tablespoon olive oil
Salt, red pepper flakes and cracked black pepper to taste.
INSTRUCTIONS
Using a fork, poke the sweet potato multiple times and then place on a microwave-safe plate. Cook in the microwave for 3-4 minutes or until tender. Remove and let cool for 2 minutes before cutting in half long ways. Mash down the avocado into a chunky spread, add seasonings and combine.
Top sweet potato halves with avocado, poached egg and seasonings to taste.
The perfect bite…
What do you get when you create a sauce with fresh garlic, butter, capers, lemon, white wine and a dash of cream … then add a breast of chicken and serve with a side of house-made pink gnocchi? You get the Arnoldi’s Café version of chicken picatta, by far the most popular dish on the menu.
“We have a veal version of the dish as well, but so many customers asked if we could make it with chicken that I decided to add it to the mix, and now it’s our top seller,” says owner Sara Skrinski. She added that the gnocchi is her great-grandfather Becchio’s recipe. He immigrated to the US from Italy in the late 1800s and started a fish market in Santa Barbara in 1904. The gnocchi is also her husband Bryan’s favorite pasta, with its old-school Italian flavors. The zesty flavors of the lemon, butter and capers pairs well with sauvignon blanc or pinot grigio (both house offerings are great), then finish the night with a fresh-made tiramisu and you have the perfect bite!—Raymond Bloom
Arnoldi’s Café, 600 Olive Street. www.arnoldis.com 805-962-5394
by Carly Otness
Photo
Where your moments glow.
As twilight falls over Paso Robles, Sensorio comes alive. Discover art, technology, and nature blending in wonder.
All shucking, no jiving:
The sweet smell of excess
by Bob Wesley
Gastronomic extravagance, even if one can only afford it on rare occasions, minimizes some of the travails of this chilly world and channels it, for example, into the ice-cold arctic purity of a vodka martini served straight up, preferably accompanied by multiple blue cheese-stuffed olives, and served pre-dinner at one of our preeminent
local restaurants to fend off the premortuary thoughts that clutter the mind. Well, my mind, anyway.
To accompany such a cocktail? The briny and adaptable oyster!
In this age of countless anxieties, from climate incertitude to cryptocurrency threecard monte, there remains one pure, primordial
pleasure that connects us to both coasts and consciousness itself: the sublime simplicity of a freshly shucked oyster. While some seek therapy, I seek bivalves, nature’s tiny cups of oceanic prozac, served on crushed ice with just a whisper of mignonette.
East Coast oysters, those aristocrats of the Atlantic, arrive at your table wearing their
Photo by Chuck Place
Half dozen freshly shucked oysters from Bluewater Grill on Cabrillo Blvd
mineral-rich personalities like well-tailored suits. The Wellfleet, that Massachusetts maven, delivers a clean, bracing slap of salt that makes your martini stand up and salute. Meanwhile, their Virginia cousins, such as the Chesapeake’s finest Stringrays, offer more moderate salinity and reflect the merroir (maritime terroir) which they inhabit, offering a dash of sweetness as well.
Then there are their West Coast counterparts, those laid-back Pacific pioneers with their cucumbermelon finish and deep cups that provide sanctuary for the alluring liquor. A perfectly fresh Kumamoto is like catching a tiny wave of joy on your tongue, while the Kusshi — that British Columbian beauty — arrives with subtle sophistication: Its sweet, metallic essence conquers existential dread and myopic hysteria over drone sightings.
The true oyster aficionado knows that these mollusks are more than mere appetizers … they’re time machines. One slurp of a briny Blue Point and suddenly you’re connected to centuries of human civilization, to every poet and president who’s ever contemplated life’s mysteries over a dozen on the half shell. The Romans shipped them packed in snow from Britain; we simply summon them through food delivery apps, though the miracle seems no less impressive.
The true oyster aficionado knows that these mollusks are more than mere appetizers ... they’re time machines.
For those moments when the world feels particularly overwhelming, there’s something profoundly comforting about watching skilled shuckers at work, their knives dancing between shell and meat with the precision of a surgeon and the confidence of a conductor. Each oyster opened is a tiny victory against chaos, and each one consumed a small act of faith in the future.
So yes, while my retirement account might suggest more modest culinary pursuits, I choose to believe that certain luxuries are, in fact, necessities. After all, what better way to cope with life’s uncertainties than by consuming something that comes with its own built-in shot glass of sea essence? Let the world spin madly on — I’ll be at the raw bar, contemplating the universe one half-shell at a time.
As research for this story I visited and sampled varieties from the following: Bluewater Grill www.bluewatergrill.com, Moby Dick on Stearns Wharf www.mobydicksb.com, Lure Fishhouse www.lurefishhouse.com , Brophy’s Santa Barbara www.brophybros.com, Santa Barbara Fish Market (Goleta) www.sbfish.com, and Anchor Rose in Santa Barbara Harbor www.theanchorrose.com Recommend them all!
Rock on!
Oysters Rockefeller are most commonly known as being named for the richest man in the world at the time, due to the richness of the dish. Another theory cites the green stuff found on some bivalves (actually phytoplankton the oyster dines on) as resembling Rockefeller’s green wealth. Either way, we know the original broiled oyster recipe was created in 1889, due to a shortage of escargot at Antoine’s restaurant, and remains a secret to this day. Perhaps it’s time for a new oyster recipe named after a present-day billionaire: Oysters Zuckerberg, Bezos, or Gates, anyone? Or maybe Oysters Oprah?
INGREDIENTS
2 cloves garlic
1 cup tightly packed fresh spinach
½ cup roughly chopped green onions
½ cup roughly chopped parsley, leaves and stems
2 teaspoon lemon juice
½ cup (1 stick) butter, softened
2 tablespoon Pernod or other anise-flavored liqueur
3¾ cup panko bread crumbs ¼ cup freshly grated Parmesan 1 tablespoon extra-virgin olive oil 1 pound coarse salt, for baking 24 fresh oysters, shucked, shells reserved Lemon wedges, for serving
DIRECTIONS
Position rack in top third of oven and preheat to 450 degrees.
Add garlic, spinach, green onions, parsley, lemon juice, butter, and Pernod to a food processor and pulse until finely chopped.
In a medium bowl combine, panko, Parmesan, and oil.
Sprinkle coarse salt over large baking sheet to depth of ½ inch. Arrange oysters in half shells in salt. Divide spinach mixture among oysters and sprinkle with Parmesan mixture.
Bake until spinach mixture is bubbling and panko is deeply golden, about 8 minutes.
Serve with lemon wedges alongside.
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HOME CHEF
RECIPES FROM LOCAL CHEFS
Photo by Margouillat
Comfort food to beat the chill
If you’re a fan of seafood, Pacific diver scallops are an exquisite treat you won’t want to miss.
Harvested from the pristine, cold waters of the North Pacific, these sweet, tender scallops are hand-picked by divers, ensuring minimal environmental impact. Unlike farmed scallops, they’re not soaked in water or chemicals, meaning you get the purest taste of the ocean in every bite.
Not only are they tasty, but they’re also good for you. With just 90 calories per three-ounce serving, Pacific diver scallops are high in protein, omega-3 fatty acids,
and essential minerals like zinc and magnesium. They’re heart-healthy, low in fat, and packed with nutrients, making them the ideal choice for anyone looking to enjoy a healthy, flavorful meal.
If they haven’t been on your menu lately, now’s the time, as their peak season is November through April when waters are cooler.
From the kitchens of Chef Paul Osborne, executive chef at Santa Barbara Fish Market. www.sbfish.com
Osborne’s advice: “Only purchase drypack diver scallops. We have some amazing quality scallops here at SB Fish Market that are shucked on the boat and never touch fresh water.”
INSTRUCTIONS
Pat dry the scallops with a paper towel. Heat a heavy-bottomed sauté pan (or a cast iron) and add grapeseed oil (or any oil with a high smoke point — no olive oil) until the oil is glistening and hot.
Quickly season the scallops with kosher salt, refrain from using pepper as it can burn in the pan. Place the scallops in the pan flat side down and allow them to sear for 1-2 minutes. Make sure not to crowd the pan as this will create steam and affect the quality of the sear.
Once the scallops start to turn brown around the edges and the bottom has a nice crust, add one or two pats of butter into the pan and flip the scallops over. Let the scallops cool in the hot butter. Scallops cook very quickly and are best when the center is just warm, overcooking them can make them very tough.
BUTTER SAUCE
Yuzu buerre blanc
1 cup dry white wine
½ cup heavy cream
1 shallot
1 bay leaf
1 teaspoon peppercorns
1 tablespoon yuzu juice
8 ounces butter, cubed
Slice the shallot into rings and add to a small heavy-bottomed saucepan. Add the peppercorns, bay leaf and white wine to the pan. Slowly simmer this mixture for 10-15 minutes until it reduces down to about a tablespoon of liquid. Add the heavy cream and reduce again on a low simmer by half.
Turn off the flame, and slowly start to whisk in the butter cubes one at a time. As the cold butter melts into the mixture it should start to form a luxurious butter sauce.
Once all the butter is whisked in, add the yuzu juice and salt to your preference. Strain this mixture through a fine sieve and place it in your favorite sauceboat.
This sauce pairs incredibly with fresh seared diver scallops.
Chef Paul Osborne, www.sbfish.com
Red curry steamed Hope Ranch mussels
INGREDIENTS
2 pounds local mussels (chef recommends Hope Ranch mussels from SB Fish Market)
2 cloves garlic fine chopped
1 nub (thumb sized) fresh ginger grated on a micro plane
4 each scallion thin sliced
2 ea. red Thai chilis fine chopped
1 tablespoon Thai fish sauce
8 ounce clam juice
2 tablespoon red curry paste
1 can (13.5oz) unsweetened coconut milk
1 bunch Thai basil
1 each lime
INSTRUCTIONS
Thoroughly clean and de-beard the mussels and reserve.
Warm a heavy-bottom sauce pot over low heat with any neutral oil (we prefer grapeseed oil).
Sauté the garlic, ginger, scallions and Thai chilis until translucent and fragrant. Add the red curry paste and stir it into the other ingredients and heat for 1 minute.
Add the clam juice, coconut milk, and fish sauce. Stir to dissolve the curry paste and then bring the pot to a boil.
Add the mussels to the pot and cook on a low simmer until they all start to open. Discard any mussels that won’t open (they should open within 3-4 minutes)
Turn off the heat and garnish with picked leaves of the Thai basil and lime wedges.
Recipe offered by Paul Osborne, executive chef Santa Barbara Fish Markets. www.sbfish.com
Custom, handcrafted dining tables and more, priced at about what you’d pay for typical, above average factory-made furniture that ships halfway around the world.
Each of our stunning tables is handcrafted by the designer right here on our own South Coast. We use only hand-selected solid hardwoods throughout... No plywood, no particle board and no paper-thin veneers. These are heirloom quality, numbered and signed by the designer.
All our creations are custom made to order in about four to six weeks, depending on the design.
Give Us A Call or Visit Our Website
View the entire collection on our website, and give us a call or send an e-mail for exact pricing and scheduling.
Trade accounts welcome.
Aspen Dining Table
Shown in solid American black walnut, 72" L x 38" D x 29" H. Available in custom sizes and a variety of hardwoods.
Tomato zucchini pie
Amouthwatering gluten-free tomato zucchini pie made with fresh tomatoes, zucchini, and basil with a warm goat cheese coating on top. It highlights summer’s best produce and is so versatile, ready to serve for brunch, lunch or dinner. Plus no rolling out the dough, simply blend in a food processor and press it into a pie dish.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Servings 6
INGREDIENTS
1½ cups gluten-free flour mix
(use the same amount of all-purpose flour of whole wheat flour if you are not doing gluten-free)
1 teaspoon salt, divided
1½ teaspoon ground black pepper, divided
¼ cup unsalted butter, preferably organic
4 tablespoons water
2 large eggs, separated yolks from whites
1 zucchini thinly sliced (or about 2 cups sliced)
1/3 cup mayonnaise (I used low fat)
¼ cup Parmesan cheese
¼ cup goat cheese
3 tablespoons fresh basil, chopped
5 tomatoes sliced or diced into ¼ - to ½-inch pieces.
Or you can use 2 cups of grape tomatoes, halved.
Extra basil for garnish
INSTRUCTIONS
Preheat the oven to 375 degrees F.
Spray a 9-inch pie dish with cooking spray.
Combine flour, butter, ¾ teaspoon of salt, 1 egg yolk, 2 tablespoons of water and 1 teaspoon pepper in a mixer. Mix on low until dough sticks together when pressed. Add 1-2 more tablespoons of water if needed. Press the dough into the prepared pie dish. Pierce dough all over with a fork. Brush with 1 egg yolk. Set in freezer for 5 minutes to set.
Pour the egg whites onto the bottom of the pie crust and bake the crust for 15 minutes. Set aside.
Microwave the sliced zucchini for 4 minutes or until tender. Drain the extra water on paper towels and squeeze out any extra liquid.
In a separate bowl, combine the remaining ½ teaspoon pepper, ¼ teaspoon salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil. Layer your pie with zucchini, tomatoes, mayonnaise and cheese mixture. The mixture will be thick so use your hands to press and smear it on top.
Bake for 25-30 minutes until it starts to bubble and the crust is golden.
NOTES
Always make sure to drain the zucchini well to remove extra liquid. Too much liquid will extend baking time until it evaporates.
Recipe offered by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com
Stilton pastry twists
Perfect for the weather and season, and they go great with red wine, especially light young fruity reds like grenache.
INGREDIENTS
½ sheet phyllo dough or puff pastry
½ cup Stilton cheese
Finely chopped scallions
Fine dusting of cayenne
1 egg beaten
DIRECTIONS
Crumble the Stilton, finely chopped scallions, and dusting of cayenne over the surface of the dough
Fold bottom and top edges to the center and roll out.
Fold again as above.
Brush the pastry with the beaten egg. . Bake in the oven for 12–15 minutes until golden and crispy.
Recipe by Doug Margerum. www.margerumwines.com
SPACES I MATERIALS I GARDEN I ART
European splendor
Handmade ceramic tile from the Dyroy Collection adds vibrancy, life, and timeless appeal to any space. Inspired by the northern lights of Norway, this glazed tile will transform your residential or commercial walls with long-lasting, statement-making beauty.
Just for the fun of it! Meet MĀCHER’s Alexis Gruetzmacher
By Leslie A. Westbrook
When Alexis Gruetzmacher was brainstorming shop ideas, the name for her shop — MĀCHER, which is German for “maker” — aligned perfectly with her married name and her plan to carry unique finds sourced from “makers” and artisans.
“This theme rings true for us. We buy almost exclusively from artisans, small, independent collectives and companies,” said the mother of three. In college, the NoCal, Bay Area native, studied fashion design, then enrolled in an entrepreneurship program, and finished her studies in business management at San Francisco State. She then spent a decade in business development, which came to a roaring halt during COVID.
Just before the pandemic, in 2018, after 15 years in San Francisco, Alexis, her husband, Josh, and their children, moved to Goleta, where her husband’s family roots go back four generations.
“I decided to stay home and try homeschooling the oldest of my three kids. Thankfully, that went terribly!” she laughs, “I was able to dream up a new career from scratch. That’s when MĀCHER was born!”
Noticing all the big-box stores in Goleta she discovered a gap in Goleta that needed filling: a place to buy beautifully designed and well-made
items built to last.
“When a well-crafted product is also made locally, it’s a dream combination,” Gruetzmacher said. “But my focus is on the well-crafted. There are a lot of amazing products made in other parts of the country and abroad.”
As a local parent and businesswoman, the 43-year-old has met many “design-focused families” who are at a stage in their lives where they are setting up their homes. Her tiny, but well-stocked, 1,200-square foot shop in Goleta has 12 “departments.” The array of items range from lovely hand-dipped candles from Gloam (a Santa Barbara maker) to drinking chocolate, great kids’ gifts, kitchenware, and even sweatshirts emblazoned with “Santa Barbara” or “Goleta.”
“This theme rings true for us. We buy almost exclusively from artisans, small, independent collectives and companies.”
Some locally sourced finds include Rafael Adon’s soaps and lotions, and curated travel guides, “Jaunts Journals,” by SB natives. And from afar, “I just discovered Swedish gummy candy!” Gruetzmacher enthused. “Apparently bulk candy shops are very popular there. They don’t use high-fructose corn syrup or harmful artificial colorants that the U.S. uses in their candy. I love that!”
Photos by Josh Gruetzmacher
Not one to rest easy with just one retail store, Gruetzmacher is opening another branch in Carpinteria. Macher 2.0 opens this year in the new retail and office project “Linden Square.” She’ll be in good company alongside several new restaurants, including Third Window Brewing, and Tina’s Pizza, along with Channel Islands Surfboards, a Pilates/yoga studio, and Dart Coffee.
“Goleta and Carpinteria are both self-sufficient towns where residents don’t tend to venture out farther than a 10-minute drive past city limits,” Gruetzmacher said. “Each town has its own vibe and style, so I get the opportunity to cater to different markets, which is really fun for me creatively.”
The shopkeeper finds that Goleta leans more “contemporary and modern” and promises the Carp store will be “bohemian and whimsical” in feeling. Gruetzmacher loves the hunt for unique items for Macher.
“I love interesting design in so many different modalities: in landscapes and nature, in building exteriors and interiors, and down to housewares that we use daily,” she said. “But I am also fairly practical. Finding objects that are useful and thoughtfully designed — functional art — is what gets me most excited. Along the way, I love discovering inspiring artisans and collectives that are continually educating me about different crafts.”
Sometimes a local maker will be discovered by walking into the shop, and Gruetzmacher has even had makers surprise her by hand-delivering orders.
“We have so many regular customers who we love to keep up with, whether they’re just browsing and visiting, or gift shopping,” Gruetzmacher said. “And yes, you will always be able to find the perfect present for someone on your list, but I think many of our customers mostly come in just for the fun of it!”
Macher - 5731 Calle Real, Goleta, CA 93117 www.machershop.com @shop.macher Goleta shop 805.324.4716
QUALITY CUSTOM WOODWORK
Mouldings
DESIGN
William Laman with the most recent offerings of some 50 annual sourcing treks to England, France, Italy, and Belgium.
William Laman:
The story behind one of the world’s most beautiful shops
piece of mahogany. A versatile Scandinavian mechanical table that goes up and down. Organic birch sculpture by Paul Shick. It goes on and on. From garden items and hand-fluted glassware for the bar down to tissue covers for the bathroom vanity and blooming paperwhites, all add to the eclectic mix.
IN2023 AND AGAIN IN 2024, INTERIOR DESIGN magazine Veranda crowned just 24 (27 in 2024) retail emporiums across the globe, “The World’s Most Beautiful Shops.” From Paris to Palm Beach, Greece to Jaipur, places and spaces chockablock with ceramics, fabrics, even several fine London antique dealers were included. One notably fine and cozy pick, tucked inside a 1,750-square-foot board-andbatten cottage in Montecito’s Upper Village, was Santa Barbara’s very own William Laman, Furniture Garden Antique, opened in 1995. There’s plenty to be discovered amidst a treasure trove. You’ll find: Contemporary artwork, such as an abstract sculpture displayed with a Louis XIV mirror. Rows of “blue and white” Delft china, a Laman favorite. Chinese porcelain and even 19th century Spanish ceramic pieces. A mahogany server from the British West Indies made of one
William Laman, owner of his namesake boutique in Montecito’s Upper Village, almost took a completely different life path. The 66-year-old grew up in Elmwood Park, a suburb of Chicago, Illinois. Laman majored in economics at Western Illinois University and Illinois State University. Thanks to meeting legendary interior designer Bruce Gregga some 40 years ago, he was saved from a much less interesting (at least to him) life of finance. Thinking he would go into banking, Laman discovered that it “just was not for me.” After college, Laman returned to Chicago before moving to Santa Barbara to open his retail space — with Gregga. International buying trips and hobnobbing with clients, some world-famous, have filled Laman’s dance card.
Laman’s exposure to Gregga’s elegant, timeless world of design (his projects have appeared in Architectural Digest more than three dozen times) helped the shopkeeper develop a love of antiques and home furnishings and how they could be incorporated into indoor and outdoor living spaces. The dynamic duo shopped in Europe this past fall, the most recent of some 50 annual sourcing treks to England, France, Italy, and Belgium.
“I really like design that’s classic and not trendy,” Laman said. “Good design never goes out of style and is timeless. I also like a mix of styles and periods. A mix gives the look ‘personality.’ When Bruce and I go on a buying
William’s Favorite Things!
FAVORITE ITEM IN YOUR STORE: A British colonial mahogany server, circa 1820.
FAVORITE STORE (LOCALLY) BESIDES YOURS : Eider Studio, Upper Village.
FAVORITE PLACE TO GRAB LUNCH OR DINNER: Lunch at Montecito Coffee Shop, dinner at The Stonehouse at San Ysidro Ranch.
FAVORITE PLACE TO SHOP (INTERNATIONALLY/TRAVEL): South of France
FAVORITE MUSIC: Disco! LAST BOOK READ/WHAT’S ON NIGHTSTAND:
“All the Light We Cannot See” by Anthony Doerr.
trip, we purchase with the intent to resell. However, we only buy what we like and hope that other people relate to our choices. Still, it’s a gamble!”
Being in business for more than a quarter of a century in the same spot has given Laman a unique perspective on changes in the neighborhood where he and Gregga work and live.
“Montecito has a storied history,” he said. “I think of John and Jacqueline Kennedy at the San Ysidro Ranch. I think of the titans of industry and magnates like the McCormicks from Chicago, who lived here. Montecito does seem different post-COVID. Some people are threatened by change, but I like the diversity and the opportunities that come with it. However, I do not want Montecito to lose the special charm that exists here. Sometimes, status quo can be a good thing. It’s a privilege to live here and be part of this great community.”
Laman concluded with his appreciation for our area’s physical beauty: “The terrain is so incredible. Between the mountain and ocean views, the Mediterranean climate, the laid-back lifestyle, who wouldn’t consider it a dream to live here?”
By Leslie A. Westbrook
Photos by Kim Reierson
Sustainable, natural, native
7 steps to a better bloom
By Lisa Cullen
Traditionally, the first few months of the new year, are a time to reflect on the past and plan for the year ahead.
I’m talking about your garden, of course. Perhaps it’s time for a “do over” or maybe you want to enhance what you have.
Either way, it’s a great time to do your garden planning. But instead of talking about design changes let’s talk about a change of philosophy.
7 easy steps to sustainability
Sustainability is the buzz word these days and for good reason. Simply it means operating in such a way to preserve our natural resources for future generations. Sustainability is easy to accomplish.
Here are 7 easy steps for a better garden:
1. Composting:
Composting takes green waste and turns it into food for your garden. If you have a large property, you can dedicate a corner to composting by using the tried-and-true “three-bin composting system.” Easier still is the highly-rated Black and Decker Compost Tumbler. Electric countertop composters are a miracle of modern science. You may balk at the price, but if you’re willing, try the Vitamix Food Cycler Eco 5 which makes compost out of your scraps while you sleep.
2. Leave the leaves: This is old news. Instead of paying your
gardener to rake up all the leaves, leave them to decompose. You may need to shred them if there are large leaves, but oak leaves are garden gold. Still too many leaves? Put them in your compost bin!
3. Eco-friendly mulch:
The most eco-friendly mulch is leaves. Oak leaves, Pine needles, any kind of leaves. Most properties have a tree or two, so the mulch is FREE! If you don’t have trees, Marborg, Agriturf, SB County recycling station, or Agri-Chip deliver eco-friendly mulch.
There are many winter bloomers in Santa Barbara. Lavender, manzanita, salvia (all types), ceanothus, rosemary, lantana are just a few.
4. Attract pollinators:
Try to always have something in bloom. There are many winter bloomers in Santa Barbara, lavender, manzanita, salvia (all types), ceanothus, rosemary, lantana are just a few. Pollinators also appreciate a garden that’s on the wild side. Try to keep a corner unkempt with garden trimmings, which gives a place for bees and birds to nest. Allow your plants to go to seed and create their fruit so the birds have food this winter. A water source is important for pollinators of all kinds; fountains and bird baths and even bowls of water will work.
5. Go native(ish):
There are so many choices when it comes to native plants in Santa Barbara County: arbutus, coffeeberry, toyon (aka: Hollywood (yes, the film mecca was named after a CA native plant), manzanita. The list goes on and on. But you don’t have to go 100 percent native to achieve sustainable nirvana. Mediterranean plants such as lavender, salvia, olive trees, citrus, bougainvillea, etc. are good choices.
6. Plant edibles:
It’s so easy and fun to create your own edible gardens. Raised beds are a cinch, make them tall enough so no bending is required. Herbs can be grown in any existing pot of plants. Mint, thyme, sage, basil, lemon balm, etc. — all can be planted in pots that have trees or shrubs. And they will grow all winter in our area. Winter veggies include lettuces, kale, chard, parsley, leafy greens of all kinds, and all of the herbs. Our local nurseries will stock what will grow this time of year. No greenhouse required.
7. No chemicals:
Do we really need to talk about this? You know the answer. I say no more.
Let’s make this The Year of Natural Landscaping!
Resources: Learn more on how to integrate sustainability into your garden. The Perfect Earth Project is an organization working to transform gardening and landscaping toward an ideal that works with nature not against her and help create gardens that are toxic free, diverse and beautiful. perfectearthproject.org
Santa Barbara Botanic Garden: sbbotanicgarden.org
Yard posts by Greg Alder gregalder.com/yardposts
American Horticultural Society ahsgardening.org
La Sumida Nursery: 165 South Patterson Ave. www.lasumida.com
Island Seed and Feed: islandseed.com 29 S. Fairview Ave 805.967.5262
Agri-Turf: 2257 Las Positas Rd 805.569.2257
Agri-Chip: progressiveinds.com/agri-chip 301 E. Yanonali Street
Terra Sol Garden Center: 5320 Overpass Rd terrasolgardencenter.com
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
MARLENE STRUSS
“Thawing Earth”
Acrylic on panel
48 x 36 inches
www.marlenestruss.com
SUSAN REID CRONIN
“Mon Dieu!”
Bronze Open Edition
Dimensions: c. 8” H x 4” W x 4 1/2” D www.susanreadcronin.com
Home, Sweet Floating Home
New life for a unique dwelling in the Santa Barbara Harbor
By Nancy Ransohoff |
Photography by Kurt Jordan
SPACES
ASTROLL ALONG SANTA BARBARA HARBOR offers stunning ocean and mountain views punctuated by bobbing sailboats with soaring masts, fishing boats, kayakers, standup paddleboarders, and maybe a few sea lions hanging out on buoys. But what’s that woodclad structure that looks like a dwelling sitting on top of the water? That’s exactly right — it’s a floating home.
The longtime local curiosity is now a sleek, comfortable, and livable home. Owner Jeff Wapner grew up in Santa Barbara as an avid surfer and sailor. He left after high school to study in Colorado, later living in Australia, New Zealand, Oregon, Washington, New York City, and Los Angeles. He then decided to move back to Santa Barbara to live close to the water and to his parents.
Location, Location, Location
“When I decided to return to Santa Barbara, I knew I wanted to live close to the ocean,” says Wapner. “I was looking at all sorts of options when I discovered the floating home that was originally built in the early ’70s and was on the market. The concept of not having to drive to access some of my passions — sailing, surfing, and cycling — was extremely enticing to me. The stars aligned and this vision became my reality.”
After living in the home for about a year, Wapner, a professional finish carpenter, wanted to add a third-story sleeping loft (the home has one bedroom), but after some preliminary work, he discovered extensive termite damage and improper framing. At this point, he turned for guidance to his longtime friend and Ventura-based architect
C.J. Paone, owner and principal architect
of Archipelago Workshop, a full-service architectural studio founded in 2003. Beginning with sketches in 2016, Paone spent the next five or so years on conceptual design iterations and development and technical drawings for a full water-up renovation of the home.
But before any interior work could begin, the exterior had to be rebuilt and the home’s buoyancy shored up, as the structure was also found to be slowly sinking. Fortunately, Wapner’s father, a retired electrical engineer, was on board to work on the project with him.
Father and Son
“One kind of fun fact is that a houseboat has motors and can propel itself,” says Wapner. “A floating home does not have any form of self-propulsion.” So the dwelling was towed to Ventura Harbor Boatyard, where father and son worked on it seven long days a week for about nine
“How do you let the harbor in while maintaining some level of privacy in an otherwise super public location?”
~ C.J. Paone, AIA, Archipelago
The floating structure was rebuilt using structural insulated panels, heavy steel frames, and industrial-grade piping to withstand humidity and harshness of the weather and resist termite infestation.
months — a true labor of love.
Paone, who lives in Ventura, visited the job site frequently. “Jeff and his dad redid all the framing, using durable building systems such as SIPs [structural insulated panels], heavy steel moment frames, and a foundation of industrial-grade piping and foam for buoyancy,” he says. “It was important to use materials that would not get termites and could handle the humidity and harshness of the weather. There is very little wood except for the exterior siding. We like the idea of the wood weathering over time — it patinas nicely without much treatment.”
The home was towed back to Santa Barbara Harbor in December of 2019 to begin work on the 1,400-square-foot shell of an interior. Needless to say, efficient use of space was key in the redesign, which retained the original footprint.
Rooms with a View
Paone sums up an overarching challenge of the project: “How do you let the harbor in while maintaining some level of privacy in an otherwise super public location?” That’s one of the reasons the side facing the promenade has no windows.
“Living in the harbor is like living in a fishbowl,” says Wapner. “I’m very close to neighbors, but because of the insulation and the tint on the windows I can remain pretty anonymous. It’s a very form-driven design. I was limited to a strict footprint of 20 feet by 40 feet, and trying to optimize that space while still doing something that was interesting to me design-wise was one of the many challenges.”
The aesthetic throughout is a blend of contemporary and earthy, imbued with warmth from natural textured fabrics and highlights of burlwood, mahogany, and brass.
SPACES
“It’s incredibly peaceful. One of my favorite times, especially during this time of year, is golden hour when the mountains glow purple…”~ homeowner Jeff Wapner
Furnishings are a combination of custom pieces crafted by the homeowner, vintage finds, and works by local artists. “Ultimately you have to make it comfortable and a place you want to be,” says Paone. “That’s Architecture 101.”
And as with any home, orientation is important. The bow of the structure faces south, with a water-level deck in the stern. Entering from the dock on the port side, an immediate focal point is a monolithic white oak staircase to the second level. The entry
also provides artfully executed storage for sports equipment, including a floating oak and copper rack for surfboards.
On the second floor, the kitchen’s serene tones in white oak cabinetry and marble countertops allow the views to take center stage. Windows, including an oversized rectangle and a playful porthole, frame views of La Cumbre Peak. The bedroom sits at the bow with high windows that allow for privacy while also offering vistas of sailboat masts and palm trees.
These days, Wapner keeps his creative juices
flowing while working in his first-level artist studio fabricating one-of-a-kind tote bags from sailboat sails combined with salvaged Japanese and other denim pieces (on Instagram @jwap).
“It’s incredibly peaceful,” says Wapner. “One of my favorite times, especially during this time of year, is golden hour when the mountains glow purple. It’s just beautiful. And sunrises are pure magic.”
www.cjpaone.com kurtjordanphoto@gmail.com
Going all electric
By Marshall Howen
If you have an active email account, there’s a pretty good chance you’ve received a message encouraging you to “electrify” your home. This push to go all-electric isn’t a new initiative, but with the arrival of 2025, it seems there’s been a great awakening of sorts. The timeline for the California Climate Action Plan (CAP) calls for a 2030 finish line — now only five years away.
If you’re like most, you have only a few context clues about what are the initiatives of the plan. Being encouraged to Go Solar, taking the WaterWise leap, using the blue trash cans to recycle, choosing to ride your bike in lieu of starting your car — all these are action items that fall in some of the CAP initiatives.
The County of Santa Barbara’s version of the CAP is known as the One Climate Initiative. I would encourage you to visit the home page (https://sbco.mysocialpinpoint.com). It breaks down all of the major categories, provides some great information and resources, and has the history, process, and details of the 2030 CAP which has been adopted by the county.
The general initiative to electrify your home is part of a regional push to meet the aggressive goal of eliminating 100 percent of greenhouse gas emissions from homes. For sustainability to be a reality across the region, meeting the energy needs of home and business owners is a towering task. The Tri-Counties Renewable Energy program (3C-REN) is partnering with both public utilities and Central Coast Community Energy (3CE) to promote message, renew and increase incentives, and educate stakeholders. There are a lot of great resources to assist in the process of electrifying your home. Understanding the need to address heating and cooling, EV chargers, cooking, solar, and battery systems all come under the umbrella of changes to your home. A great place to start is on the 3CE website (https://3cenergy. org). They have some great information on initiatives, incentives, and program compliance. Be sure to educate yourself with as much information and context as possible. It will really be helpful as you start planning
your projects.
Obviously, some of the key elements providing the foundation to electrify your home are the integration of a PV Solar system, energy storage system, and the possibility of increasing the size of your main service panel. Generating and storing your power allows you to maximize the benefit and manage your electrical consumption. Being able to apply local and regional incentives, and qualify for any federal tax credits, will help offset some of the cost as well.
The next few years will prove to be the key to achieving the goals set out with the 2030 CAP. As neighbors and communities join together behind this common purpose, hopefully it will prove to be the catalyst to bring permanent change to the climate on the Central Coast.
Marshall Howen has been involved in the solar and energy storage industry for over 20 years and is the president and founder of Sunrise 805. www.sunrise805.com
Graphic by Andrey Suslov
SantaBarbaraCA.gov/LawnRebate
Help take your water efficiency to the next level by replacing your water-thirsty lawn with water wise plants.
- $2.00 / square foot of eligible lawn replaced.
- Single Family Residential and Small Multi-Family Residential (1-4 dwelling units): $1,500 maximum rebate.
- Commercial and Large Multi-Family Residential (5+ dwelling units): $2,500 per meter serving irrigation, maximum of $5,000 per property.
- Additional $250 downspout disconnect incentive.
- Rebate amount is based upon square footage of lawn removed. Projects must be approved in advance.
APPLY FOR A REBATE NOW. SCAN HERE
TRAVEL
DESTINATIONS I ESCAPES I ADVENTURE
Make yourself at home
Hualālai Resort Private Residences
All the services of a hotel, with the privacy of a home
By Leslie Andrea Westbrook
Private rental homes at Hualālai Resort, an oceanfront community located on 865 acres on the Kona Coast of Hawai’i’s Big Island, sell for $8 million and more; villas (condos) cost $3-4 million. However, 26 part-time homeowners place their abodes in a rental pool, Hualalai Villas & Homes, the exclusive property management company of the Hualalai Club. The homes are impeccably maintained and include fantastic concierge and daily maid services. Vacationers will feel right at home, once they have mastered all the bells and whistles and discovered delightful details. Each residence is as unique as its owners. Rentals range in size and price from a threebedroom home decorated in black and white
with bright color accents and a very Palm Springs “vibe” to a bright and airy upstairs two-bedroom villa/condo. Elegant residence PukaPa 4 was a favorite with peaceful décor, five bedrooms, and five outdoor showers, plus glass doors that completely open to an infinity pool and views across the Pacific to Maui.
Renters have the use of the homeowner’s golf carts and can easily utilize (for a daily resort access fee) all the Four Seasons Hualalai Resort amenities that include eight pools; the Hualālai Spa, known as “the best on the island”; tennis; pickleball, championship golf; fitness facilities; and restaurants ranging from the upscale Miller + Lux to the outdoor Residents’ Beach House set right on the oceanfront (my favorite). Other choices include Beach Tree Restaurant, the
recently reopened ULU Ocean Grill, and the newest dining option, Noio. Don’t want to leave “home”? Cook in your state-of-the-art kitchen, BBQ, or order in.
Of course, Hawai’i is the real star here. The combo of fragrant plumeria trees, crashing warm surf, the wind rustling in the palms was, as one friend put it, “The best de-stress one could have … way better, and more fun than therapy!” Stay in any of these lovely residences, and you’ll feel like Hawaiian royalty.
www.hualalaivillasandhomes.com
Nightly seasonal rental rates range from $1,400$2,500/villas (condos); $5,000-$8,000/private homes, many with pools/spas.
LaBella Palermo
Sicily
The island of Sicily, at the boot of Italy’s mainland, is a destination with fascinating history exemplified by enduring archeological ruins and stunning architecture that has survived from Arab to Norman to Baroque times. The island’s beautiful beaches, unique cuisine, open-air produce and fish markets, museums, famous pastries (cannoli and marzipan) are admired far and wide.
Palermo, in the north, is undergoing a revival; the television series “White Lotus” (filmed in Noto) showcased the south side of the island to a global audience. Indicating that the island is on travelers’ radar, three airline carriers, Delta, United, and the Italian NEROS, launch direct flights from NYC to Palermo and Catania beginning May 2025. It’s also Jubilee Year in Italy, so beware crowds in Rome.
Palermo, Sicily has no shortage of posh, five-star and other charming hotels, but a most delightful and unique stunner is
LaBella Palermo, Palazzo Pantelleria.
LaBella Palermo is a heavenly antique, art, and objet d’arte-filled palazzo that is the creation of Milanese architect Massimo Cazzaniga who painstakingly restored the nobile floor of the palace, once home to the prince of Pantelleria, to its former glory. The four-bedroom, four-bath private residence is available exclusively for up to eight guests.
The palazzo’s delightful and charming host, Francesco Cazzaniga (Massimo’s nephew), offers tips on where to go, what to do and where to dine — and find the best gelato. Notables who have stayed here and signed the guestbook include American filmmaker/artist Julian Schnabel and his family. Scenes in Netflix’s 2024 pitch-perfect “Ripley” were filmed at the palazzo, which rents for $2,000 per night, including the simple, traditional Sicilianstyle breakfast: pastries, fresh orange juice and strong coffee, natch.
www.labellapalermo.com
Enjoy la dolce vita in the living room of Palermo’s private residence.
1485 East Valley Road #9 Montecito, CA 93108 (805) 969-7746 Our knowledgeable and experienced advisors can help you navigate the world. We specialize in cruise and custom tour planning and as a member of the exclusive Virtuoso Travel Network have relationships with the best luxury travel companies and hotels worldwide. Locally owned and operated, we are Santa Barbara’s travel experts.
1028 State Street Santa Barbara, CA 93101 (805) 966-3116
Capturing the spirit of aloha
Big Island luxury at Rosewood’s Kona Village
By Hana-Lee Sedgwick
There’s no shortage of beautiful resorts throughout Hawai’i, each showcasing a different slice of paradise. Some offer picturesque views and warm hospitality while others feature thoughtful amenities and direct beach access (always a plus). It’s less common, however, to find a luxury property that blends all these elements together without losing the relaxed, authentic “aloha” spirit so essential to the islands. Yet Kona Village, A Rosewood Resort seamlessly finds that balance, creating a place that’s nothing short of spectacular. Located on a stunning stretch of the Big Island’s Kona Coast, Kona Village has a unique history in the region. Once a thriving fishing village, the site was abandoned for more than two decades before it was transformed into the Kona Village Resort by Johnno and Helen Jackson in 1965. For years, the resort served as a beloved hideaway for travelers from around the world, but was forced to close its doors in 2011 after sustaining significant tsunami damage. After more than a decade of lying
dormant, the land was revitalized and reborn, reopening in July 2023 as Rosewood Hotel Group’s first property in Hawai’i.
When my family and I arrived, we were immediately struck by the natural beauty surrounding us — swaying palm trees, rugged volcanic rock, and the vivid blue ocean before us. But it didn’t take long to discover what truly makes Kona Village so special: its effortlessly relaxed vibe that puts you at ease from the moment you arrive. Spoiler alert: Even while traveling with two young kids, that sense of calm never wavered during our stay — a true testament to the resort’s ability to create a stress-free oasis for every guest.
After a warm welcome, complete with signature cocktails (and kidfriendly non-alcoholic versions), we were whisked away by golf cart to our accommodations, a standalone thatched-roof hale (essentially a luxurious bungalow) with direct views of the ocean. Tastefully decorated using soothing earth tones, wood accents, and local artwork, our hale also
As tempting as it may be to hang out in the hales all day, the resort’s impressive array of amenities makes it nearly impossible to stay inside.
featured an oversized lanai and outdoor shower. Perfection.
There are 150 hales and suites across the resort’s sprawling 81 acres, each thoughtfully positioned to reflect the community-focused spirit of the original Kona Village. As tempting as it may be to hang out in the hales all day, the resort’s impressive array of amenities makes it nearly impossible to stay inside. There are five restaurants and bars on site, including a beachfront bar offering the most epic sunset views and a once-sunken sailboat that’s been refurbished into a unique dining and drinking destination. The resort also features a serene wellness spa, an indoor/outdoor fitness center, an adults-only pool and a family-friendly pool, a cultural center, a kids’ club, bikes for cruising around, weekly special events, and a range of ocean activities. Each day we found ourselves naturally gravitating between these incredible amenities, seamlessly transitioning from relaxation to adventure and back.
Outside of delivering friendly hospitality and top-notch amenities, Kona Village is also deeply committed to sustainability. In fact, the resort is 100 percent powered by solar energy, has a zero-waste commitment, and features extensive on-site gardens that supply fresh produce to its restaurants and bars.
Though our time spent enjoying this island paradise felt far too brief, the memories we made as a family will stay with us forever, and I’m already counting the days until we can return one day. Kona Village, A Rosewood Resort is so much more than a getaway — it’s a sensoryrich experience that will linger long after the last sip of mai tai. With its flawless blend of Hawaiian heritage, thoughtful details, and understated luxury, it offers an escape that feels timeless, unhurried, and refreshingly restorative, exactly what’s needed in today’s fast-paced world.
BRANCH SERVING SET, Coast 2 Coast c2ccollection.com.
2.LINEN TALES CROSSBACK APRON IN MARTINI OLIVE, Mācher, machershop.com.
3. AMELIE LATTE PORTUGUESE BAKING DISH IN FERN Anthropologie, anthropologie.com.
4. COCONUT PALM WOOD TEASPOON (sold individually), Habitat Home & Garden, habitathomeandgarden.com.
5. STONEWARE BATTER BOWLS, House of Rio, houseofrio.com.
6. ETÚHOME FARMHOUSE CUTTING BOARD, etuhome.com.
7. DARK BAMBOO FLATWARE, Hudson Grace, hudsongracesf.com.
8. LA CORNUE CORNUFÉ 110 INDUCTION RANGE AND HOOD IN MORNING DEW, Williams Sonoma, williams-sonoma.com.
9. SHUN PREMIER STARTER KNIVES, SET OF THREE, Williams Sonoma, williams-sonoma.com.
10. LIGURIA HAND TOWEL Riviera Towel Company, rivieratowel.com.
Six wines for the seasonal shift
Be ready for cold, cozy nights or warm spring days with these Central Coast wines.
by hana-lee sedgWICk
This time of year it’s easy to find ourselves enjoying the coziness of winter yet longing for the brightness of spring — thanks in part to the season’s unpredictable weather. Between the warm spells, cold nights, and occasional drizzle, this transitional period calls for a versatile wine collection to have on hand. From bottles suited for chilly evenings to those complementing warm, spring-like days, here are six wines to explore right now.
Pali Wine Co. Chenin Blanc ($50)
This year, family-owned Pali Wine Co. proudly marks 20 years of crafting wines from Santa Barbara County. Sourcing fruit from acclaimed vineyards, Pali — founded by the Perr family — also has its own estate vineyard in the Sta. Rita Hills appellation, which the family planted in 2012. In 2022, they grafted chenin blanc onto one acre of existing pinot noir rootstock, but were unsure if the region’s cool climate and sandy soils would support the grape. Fortunately, the gamble paid off, and today it’s believed to be the only chenin blanc thriving in the Sta. Rita Hills AVA. The 2023 Chenin Blanc is a beautiful debut, showcasing pure varietal character alongside the AVA’s signature vibrant acidity. Notes of pear, apple, white peach, and citrus unfold on the palate, leading to a distinctive saline-like minerality on the crisp finish. Pair it with spring dishes or savor it on its own as a new season sets in.
Dovecote Noumenon Syrah ($100)
Located just outside of Los Alamos, Dovecote is a family-owned vineyard and winery in the Alisos Canyon AVA. While the winery produces a range of expressive Rhône varietal wines, syrah remains Dovecote’s flagship varietal. Among these, the Noumenon Syrah stands as a true gem. A blend of the most distinctive and age-worthy
syrah barrels, it’s released only in vintages deemed worthy by winemaker and owner, Noah Rowles. With dark fruit, savory herbs, and spice notes, it’s dense and generous in the mouth, but has enough freshness and elegance to make it approachable now. To me, cozy nights call for complex wines that make you slow down and savor each sip, and this syrah is perfectly suited for such an occasion.
Sandhi Romance Chardonnay ($95)
With a philosophy of “less is more,” Sandhi — founded by Sashi Moorman and Raj Parr — has built a reputation for crafting terroir-driven wines from the Sta. Rita Hills AVA. While a bit of a splurge, the “Romance” Chardonnay represents the pinnacle of their white wine program, and it’s easy to see why. Incredibly aromatic, the wine offers bright notes of green apple, apricot, and honeysuckle, enhanced by layers of citrus, pastry dough, and flinty minerality. Equally concentrated and vibrant, it showcases a nice balance of purity and complexity, culminating in a long, compelling finish.
JONATA Todos ($50)
For over two decades, JONATA has been crafting single-varietal wines and unconventional blends from Bordeaux and Rhône grapes, each a reflection
of its distinctive site in the Ballard Canyon AVA. The winery’s popular Todos wine, which means “everyone” in Spanish, celebrates the diversity of this estate. Though the blend changes each vintage, Todos is consistently a crowd-pleaser, brimming with complex dark fruit, meat, and earthy characters. The current vintage — dominated by syrah, with smaller amounts of cabernet sauvignon, petite sirah, and merlot, to name a few — is rich and ripe without veering into excess, staying true to JONATA’s bold yet dynamic style.
A Tribute to Grace Santa Barbara Highlands Grenache ($52)
Winemaker Angela Osborne is known as the “Queen of California grenache.” In fact, her label, A Tribute to Grace, is entirely dedicated to grenache — a true testament to her love for this grape. This particular grenache, sourced from the high-elevation Santa Barbara Highlands Vineyard in the Cuyama Valley area of Santa Barbara County, is always an enjoyable bottling. Loaded with red berries, spices, and bright herbal characters, it’s light and elegant in the mouth, but with structured depth and firm tannins rounding out the finish.
Kukkula Sisu ($65)
Kukkula (kook-koo-luh), Finnish for “the hill,” is a small, family-owned winery in Paso Robles. Founded in 2024 by Kevin and Paul Jussila, Kukkula focuses on Rhône blends from their organic, dry-farmed estate. Sisu, Finnish for “patience, perse verance, and stamina,” is a blend of 52 percent syrah, 24 percent mourvèdre, and 24 percent grenache. Aromas of red berries, tobacco, and tea leaves fill the nose, leading to a palate dominated by red and black fruits, earth, and spices. Medium in body, the wine is rich without feeling overpowering, thanks to its plentiful acidity, which offers welcome liveliness with each sip.
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Classic pair
Holdren’s Steaks & Seafood
Their famous wedge of iceberg lettuce salad featuring tomato, bleu cheese crumbles, and bacon, served with house-made creamy bleu cheese dressing. A great starter to one of their delicious main dishes and an excellent pair with Gainey Vineyard Chardonnay, Sta. Rita Hills, 2016.
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bouchon
S
ignature maple-glazed duck breast & confit of thigh. Served with a succotash of sweet corn, fava beans, leeks, applewood-smoked bacon and Windrose Farms butternut squash, port-thyme demi-glace.
www.bouchonsantabarbara.com
1. Bar Lou – CA caviar, potato chips, herbed creme fraiche. www.barloumontecito.com
2. Mizza – Margherita pizza featuring fresh mozzarella, roasted tomatoes and basil. Located
Arcada mall,
3. Roblar Winery – Horseradish-crusted salmon with Roblar Farm
Café Playa Azul – House specialty halibut picado.
5. Intermezzo by Wine Cask – House favorite moules frites with Pernod, cream, tarragon and leeks. www.intermezzosb.com
6. The Black Sheep – Brasserie Burger with fries. Creekstone Farms brisket blend, house-made sauce, pickle, American cheese, and sesame seed bun.
7. Moby Dick Restaurant & Oyster Bar– Signature mezcal basil mash cocktail. Pairs great with fresh oysters.
8. The Natural Café – Gobbler Burger featuring a charbroiled ground turkey patty, topped with grilled red onion, lettuce, tomato, sprouts, served on a whole wheat bun with thousand island dressing.
ried chicken sandwich and fries. Organic chicken breast, arugula, tomato, fennel, and parmesan cheese.
www.scarlettbegonia.net
One of the oldest restaurants in Santa Barbara, Arnoldi’s Cafe was founded by Giuseppe and Ilda Arnold in 1937, at 421 East Cota Street. In 1940, Giuseppe (Joe) quarried local stone and built the present restaurant at 600 Olive Street. Since then, Arnoldi’s, with the bocce ball courts in the garden, has been entertaining Santa Barbarans and visitors from all over the world.
Book your holiday or special occasion party today. Room for up to 125. Daytime weddings and baby showers. Birthdays and anniversaries.
9. Opal Restaurant & Bar – Pan-seared fresh salmon soft tacos with quacamole, pico de gallo, and flour tortillas.
10. Petit Valentien – Fennel and shaved Parmesan salad. Pairs very well with dry Chardonnay. www.petitvalentien.com
11. Jane Restaurant – Coconut chiffon cake with sauce
From rustic to regal
by bob Wesley
Visiting a winery can be like entering a hallowed realm where fermented grape juice achieves deity status and sipping becomes theatrical grandeur. Yet Santa Barbara County keeps it refreshingly down-home. (Not that our vintners are caricatures from Deliverance , mind you, even if they do pilot hefty trucks and occasionally knock back cervezas at The Maverick Saloon.)
Behind their agro-focused demeanor runs an intellectual current, their minds perpetually humming with thoughts of terroir and fermentation. They sell their enticing vino with pride but sans pomposity, and the old adage still applies: “It takes a lot of beer to make good wine.”
The pioneering spirit of the ’60s and ’70s endures from when tasting rooms occupied converted barns and garage operations, where visitors shared glasses while playing fetch with the winemaker’s dogs.
Today, establishments like Presqu’ile, Fess Parker, Dierberg-Star Lane, and The Hilt Estate boast architecture rivaling Napa’s finest, with wines to match. Yet these operations keep their boots firmly planted in Santa Barbara soil — soil that frequently finds its way across pristine tasting room floors as proprietors amble over to chat with visitors.
Head out for a visit to Vega Vineyards and Farm, for example, and discover a full-on food menu, plenty of animals to frolic with, and you can even spend the night in their own lodging. Come for the vast array of wines, dine on the braised short ribs, and feed the ranch’s critters as they bleat and cluck around you. It’s this blend of sophistication and earthiness that defines the region.
Critics and collectors haven’t missed the area’s meteoric rise, lavishing praise on Santa Barbara’s viticultural wizardry. The industrial framework of agriculture — grape clusters on galvanized wire supported by weathered posts — might lack romance, but the resulting wines possess seductive qualities that can melt and heal arthritic kneecaps with their sexiness. Drinking them has negated my own need for metal replacements of said joints.
Despite climbing prices and mounting accolades, authenticity prevails. You’re as likely to spot James Beard Award-winning winemakers like Bryan Babcock or Raj Par at a taco truck as hosting reserve wine verticals.
Vinously artistic aspirations can be routinely humbled by Mother Nature’s whims and the NASDAQ-like volatility of market demands. The region’s unofficial mantra? “Stay grounded.”
The word “cultivated” has two meanings, after all: to prepare and nurture land for growing crops or plants, and to develop and refine one’s mind, tastes, or manners
through education and exposure to arts/ culture. (Dang, I love language.)
The delicate balance between savoirfaire and authenticity sets Santa Barbara wine country apart. It’s matured without forgetting its roots, creating a unique space where high-end tasting rooms coexist with down-home hospitality.
“Y’all come back now, hear?”
Bob Wesley is a Santa Ynez based wine buying consultant and writer specializing in California wines. You can reach him at maisonbob@aol.com
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