Santa Barbara’s lifestyle magazine Spring 2025
A Coastal Sanctuary of Style,Taste & Art
Step into the European allure of La Arcada Plaza. Venture beyond the ordinary, into a landscape of 21 unique boutiques and culinary indulgences.
Delight Ace Rivington • Catherine Gee
Coast 2 Coast Collections • Field Trip • Lewis & Clark
Renaissance Fine Consignment
Savor Andersen’s Bakery & Restaurant
Barbieri & Kempe Wines • Hook and Press • Mizza
Petit Valentien • State & Fig
Experience La Tavola Fine Linens
Lucky Puppy • Salon U • The Barber Shop • The Crafter’s Library • Urban Optics
Santa Barbara Courthouse Distillery & Event Center
Immerse Gallery 113 • Waterhouse Gallery
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.
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 SPRING 2025
27
Lion’s roar Crafted cocktails and culinary treats from Lion’s Tale in Montecito.
31
Toma tradition continues on Cabrillo with new owners.
32 The story behind the La Arcada Plaza turtles.
41 The seamster design talents of artisan Jeff Wapner.
44 Making the most of your backyard with custom sheds.
52 Dream Kitchens: A place to gather.
63
A beautiful retreat to Bodega Bay.
Top picks Five great wines for sipping in spring. 76
Dine out Chef selects from local kitchens.
The Last Word A few words about tequila.
the cover: Kitchen remodel by Allen Construction that blends modern updates with original design charm.
Photo by Jim Bartsch
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 time for renewal
It’s been said that one of the quickest paths to divorce is to remodel your kitchen. Probably second place to opening a bar or a restaurant, but that’s another story. Luckily Santa Barbara is loaded with artisans, designers and crafts people to hold your hand through the process. They take your dream kitchen to new levels whether you’re dreaming of a full renovation or just a stylish refresh.
Indeed, spring is a time of renewal, and this issue is brimming with fresh ideas to inspire your home, table, and travels. Whether you’re redesigning your kitchen, exploring new flavors, planning a weekend escape, or want to know more about the turtles in La Arcada Plaza, we’ve curated something special for you. We also shine a spotlight on two standout restaurants: Toma, a beloved favorite on Cabrillo Boulevard, and Lion’s Tale, an exciting newcomer making waves in Montecito.
Our design section features artisan designer Jeff Wapner and his seamster talents crafting handbags and surfboard bags out of repurposed sails and Japanese denim. Truly unique!
For those itching to explore, we take you on a scenic journey to Bodega Bay, a coastal gem perfect for a spring getaway. Closer to home, outdoor writer and photographer Chuck Graham gives us a stunning profile of the Guadalupe-Nipomo Sand Dunes National Wildlife Refuge featuring the ever-changing dunescapes that can stand over 500 feet tall. A wonderful escape just a short drive away.
And, of course, the season wouldn’t be complete without vibrant, fresh recipes to bring the flavors of spring into your home. As well as some very toothsome chef selects from our local eateries that invite you to leave your own kitchen and dine out!
We hope this issue brings you inspiration, adventure, and delicious moments.
Enjoy!
Phil Kirkwood Publisher phil@food-home.com
The ever-changing dunes from GuadalupeNipomo Sand Dunes National Wildlife Refuge in Northern Santa Barbara County.
Photo by Chuck Graham
Carly Otness has been a storyteller her whole life and made her first underground magazine at age 13. As a photographer, Carly has an unorthodox, renegade shooting style – she intentionally uses minimal gear so she’s fast, flexible, and free to capture the moment. When not taking photos, Carly is traveling the world, collecting stories for her upcoming novel. www.carlyotness.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.
Chuck Graham is a freelance writer and photographer based in Carpinteria. He considers the Guadalupe-Nipomo Sand Dunes National Wildlife Refuge as one of his favorite natural wonders. IG:@chuckgrahamphoto.
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
UP FRONT
PEOPLE I FLAVORS I PLACES I GOOD EATS
Lion’s Tale roars in Montecito
Old-world charm, wrapped in modern indulgences
by Hana-Lee Sedgwick
While the historic Montecito Inn has hosted an array of dining destinations over the years, its newest addition, Lion’s Tale, has become a mane attraction. Opened in October 2024, this moody cocktail bar is the vision of Good Lion Hospitality’s Misty Orman and Brandon Ristaino—the husband-and-wife duo behind
local favorites like The Good Lion and Shaker Mill. Channeling old world elegance, Lion’s Tale is the couple’s take on the classic lobby bar, inviting guests to savor thoughtfully crafted cocktails alongside refined French café bar fare from Michelin Bib Gourmand chefs Ryan Simorangkir and Tyler Peek of Sama Sama.
“We love the dining scene on Coast Village
Road and felt there may be an opportunity to open something distinct yet complementary— an elegant lobby style cocktail bar offering delicious, elevated French bar food in a cozy yet pretty space,” shares Ristaino. To bring their vision to life, Orman and Ristaino collaborated with MN Studios, drawing inspiration from Europe’s grand hotel lobby bars to craft an
Photo by Michael Achach
atmosphere that feels both timeless and transportive. “In many ways, Lion’s Tale was inspired by the magnificent lobby cocktail bars of London, where a smattering of travelers mingle with the locals in often gorgeous and historic venues,” says Orman. “We envisioned a place with plush textures, wood paneling, and tactile elements that would be visually pleasing and very comfortable—a space that allowed our guests to kick back, slow down, and relax with us.” Inside, Lion’s Tale charms with a rich palette of deep navy, cabernet, and jewel tones, accented by marble and brass. Velvet upholstery, leather, and antique details add warmth and depth, while grand arched windows elegantly frame the space.
The beverage menu features a small selection of craft beer and local and imported wines, but the focus is on classic cocktails with an inventive twist. Standouts include the delightful Gimlet with gin, fennel, honeydew, caraway spirit, lemon, and almond; the expertly composed Boulevardier with bourbon,
UP FRONT
banana, macadamia, cacao, vermouth, and rum; and the ever-popular Lion’s Tale Dry Martini and Espresso Martini. On the bites menu, offerings range from light to indulgent—think fresh Oysters of the Day, crisp Roots Farm Little Gems Salad, creamy Potato Pavé, rich Pâté de Campagne with Oat Bakery sourdough, and the decadent Lamb Burger with gruyère, cognac dijon, and crispy shoestring frites.
“Lion’s Tale leans a bit traditional in its presentation and offerings, including spins on classic cocktails and French bar food,” shares Ristaino. “There is something in the DNA of Montecito that is classic, elegant, and timeless, and we feel as though Lion’s Tale fits right into that vibe.”
Lion’s Tale is open seven days a week, featuring weekly happy hour as well as live jazz on Wednesdays. It’s located at 1295 Coast Village Road in Montecito. Visit lionstalebar.com to learn more.
www.lionstalebar.com
The perfect bite…
There aren’t too many sandwiches in this world more indulgent than the classic Reuben. The Monte Cristo, a Philly cheesesteak, or a lobster roll might be in the same league, but a Reuben done well is definitely the king, with its perfect balance of salty, tangy, and savory.
The Reuben offering at Montesano Market & Deli in Montecito is a definite must try. They do it right with proprietary-sourced, rich and salty corned beef; Swiss cheese; fermented sauerkraut; and house-made Russian dressing, all piled high between two extra thick slices of toasted rye bread. Sloppy and delicious! Managing partner Leslee Russell says the corned beef is well marbled for richness and the bread they use is key to pulling the flavors together … sliced thick and toasted to perfection so it can stand up to the rich ingredients of the sandwich … crispy, gooey, and tender. Add a fresh pickle and a side of house-made cole slaw and you have the perfect bite. You can also change the meat from corned beef to pastrami if you desire, but then you have to call that a Rachel, not a Reuban. Technicalities!
–By Phil Kirkwood
1150 Coast Village Rd. Serving Monday-Saturday 8 a.m. to 3 p.m. Sunday 9 a.m. to 3 p.m. www.montesanomarket.com
Photo by Carly Otness
Photo by Michael Achach
Tuna cones and tradition:
Toma’s new owners blend the past with the future
by Jeff Miller
You could say it came down to the tuna cones. How Sam Grant and Julian Sanders handled them tells the story of the challenge they faced as the new owners of Toma.
The elegant restaurant at 324 West Cabrillo Blvd., right across from Santa Barbara Harbor, came with a vaunted reputation. The challenge: How to preserve that rep but make the place their own.
“If we’d taken away the tuna cones we would have gotten run out of town,” Grant said. “They’ve been on the menu since it was Emilio’s.”
“We know this is a special restaurant for a lot of people,” Sanders added. “Some come here year after year to celebrate birthdays or anniversaries. We wanted to make sure they enjoy the same experience or better.”
So the tuna cones (ahi tuna with ginger, sesame oil, soy, chile, and chives in crisp sesame cones) stayed put.
The new owners as of 2022 tested such issues by getting feedback from staff members and loyal customers. Changes were made in accordance with all that. They also had their own considerable experience to draw on.
Grant, a native of San Diego, is a veteran of the TS group, working at restaurants in Del Mar, Lake Tahoe, and Maui, running the gamut from busboy to manager. Sanders, a third-generation Santa Barbaran, is a certified sommelier, a graduate of the Culinary Institute of America’s Wine and Beverage program, and studied Hospitality Management at Denver University. Not to mention the years he has spent working at top names in the restaurant world like La Montagna at the Little Nell in Aspen, or Restaurant Gary Danko in San Francisco. He and his wife, Katherine Guzman Sanders owned and operated Café Ana across from the Santa Barbara Courthouse until COVID forced them to shut their doors. He then worked as a server and bartender at Caruso’s at Rosewood Miramar Beach, Santa Barbara’s only Michelin-star restaurant.
How those wide-ranging trails led them to a partnership at Toma is a tale of good fortune and a helping hand.
“Credit goes to Bill Parsons,” Sanders said.
As the former CEO and chairman of TS Restaurants, “Bill was my mentor,” Grant acknowledged. Ever aware of the regional food industry, Parsons knew that Toma owners Tom and Vicki Dolan were planning to retire. “When he told me it was for sale I jumped at it,” Grant said. “I have family here, I practically grew up in this community — I knew about its reputation.”
What he didn’t know was who Julian Sanders was and vice versa.
by
Photo
Kim Reierson
Toma’s new owners Sam Grant and Julian Sanders.
Parsons brought them together, and it was a case of “right place, right time,” Sanders said. And speaking of time, it took a year for everything to be completed, including licenses and permits. “That’s the nature of the restaurant business,” Grant said. “It takes a while.”
Then, in early 2023, the new Toma launched. How’s it going? “We’re doing great,” Grant said. A big factor, he feels, is that local touch. “We want to remain locally driven. We love our regulars. We know their favorite drinks, their kids’ names, their date nights.”
Helping with that is some employee continuity. For instance, bar manager Raul Alarcon has been on the staff since Emilio’s. “People come in just for Raul,” Sanders said. “It’s a hard job, but he does it with grace and style.”
Then there’s executive chef Jesse Santillan, who’s stepped up from sous chef to the top kitchen job. His son Jesse Jr. and Jesse Jr.’s partner, Diana Urias, also work there. “We’re very family-oriented,” Grant said.
Coming out of that kitchen are tastes of Santa Barbara. “We fully embrace seasonality and locality,” Sanders said. “We utilize local farmers and vendors whenever we can.”
Their favorite menu items? For Grant it’s the Pesto Bucatini (basil, pine nuts, olive oil, garlic, zucchini, carrot ribbons, parmigiano reggiano). Sanders? “I’ve got to go with the lasagna. It’s always a hit.” But they both
“We want to remain locally driven. We love our regulars. We know their favorite drinks, their kids’ names, their date nights.” –Toma owner Sam Grant
agree the Rigatoni ala Emilio’s is their best seller by far, much loved by the local crowd.
Grant credits his partner with excellent curating of wines, as befits a certified sommelier. “He’s dialed in,” Grant said. “He knows the local winemakers and the international gems. He’s built a great selection, wines you can’t find anywhere else.”
“The best part of the job is building the wine program,” Sanders said. “And helping guests find something new. It makes my night when they find a new varietal or new region and fall in love.” He also has made sure that Toma offers a large selection of wine by the glass, allowing people to experiment. “We have a lot of wine to choose from,” Sanders said, “there is something for everybody.”
A benefit of taking on a restaurant that’s essentially an institution are the traditions you inherit. One of the more memorable occurs around Fiesta time. “There’s a group that comes down from Fresno with their carriages and horses,” Sanders reported. “They’ve been doing it for 30 or 40 years.”
“They’re here every night” during Fiesta, Grant said. “In full cowboy gear. Real vaqueros. They have a grand old time.”
LOCAL SEAFOOD DELIVERY
A turtle tale: How La Arcada Plaza became a reptilian retreat
by Jeff Miller
It all began with an energetic son named Hugh Petersen. “His father said, ‘Slow down!’ and gave him a turtle,” reported Talli Robinson. The idea was for young Hugh to emulate his new pet. More tortoise, less hare in his life.
You can tell by a visit to Santa Barbara’s La Arcada Plaza, at 1114 State St., that it was a lesson learned. There, in the heart of the plaza, is the turtle fountain. Hugh Petersen purchased the charming arcade in 1972. His father would no doubt be delighted, as are visitors who happen upon it.
The year was 1998, when the son of the plaza’s groundskeeper couldn’t keep his turtle anymore, reported Robinson, La Arcada’s manager for the past 18 years. That first one was a red-eared slider, aka Trachemys scripta elegans. “That’s how it started,” Robinson said. At present there are nine turtles swimming around in the fountain, or sunning themselves on the rocks and the turtle sculpture. At the busiest there have been as many as 29. And they’re all red-eared sliders. “We have to make
sure they’re of similar species” to keep things copacetic, Robinson noted. Their health is entrusted to Ardas Khalsa of Rock Bottom Ponds in Santa Barbara. “He’s been caring for them a long time,” Robinson said. “If there’s an issue he gives them a shot of antibiotic. We’re good stewards of our turtle population.”
In La Arcada Plaza’s management office there is more evidence of a father’s advice carried out. “Our office is filled with turtles,” Robinson said. “Stuffed turtles, wooden turtles, ceramic, carved — all collected by Mr. Petersen.” Any live ones? No. Those are outside in the fountain.
A traumatic time in the life of the sliders happened in 2007, when the fountain needed maintenance. “So we made them a beautiful home on top of the building,” Robinson said. “Many people expressed concern about the missing reptiles.” After a five-month sabbatical, they marked the triumphant return with a turtle celebration, complete with student musicians, and turtle-shaped cookies.
Sharp-eyed visitors will notice a small bronze
sculpture atop the fountain. It’s a winged turtle created by famed Santa Barbaran James “Bud” Bottoms, who also created the “Dolphin Family” sculpture beside Stearns Wharf among many other works, including, in La Arcada itself, two dolphins that kids can ride on and a whale tail bench. “He said he had a dream that the fountain needed a turtle with wings, so we commissioned it,” Robinson said. Then she had the idea of a citywide naming contest for the sculpture. The winning entry: “Amelia,” for Amelia Earhardt. “My mom came up with that, and I wasn’t even a judge,” Robinson said.
La Arcada Plaza boasts 21 shops and restaurants. Shoppers and diners never fail to be charmed by the fountain. Especially children, but grownups too. For instance, there are more than 50 offices upstairs. Tenants look down on the fountain inhabitants and “check on them every day,” Robinson said. “So many people in town love our turtles.”
Visit the turtles at 1114 State Street, Santa Barbara
Photo by Carly Otness
HOME CHEF
RECIPES FROM LOCAL CHEFS
Spring is here
As spring awakens, so does our craving for fresh, vibrant flavors. This season we’re embracing crisp greens, sweet citrus, and garden-fresh herbs to bring light and lively dishes to your table. Fresh, simple and bright, our spring recipe collection celebrates the best of the season’s bounty. Whether you’re hosting a garden brunch or enjoying a simple weeknight meal, these recipes will add a touch of sunshine to every bite.
LABNEH + ORANGE VINAIGRETTE
Labneh is a centuries-old Mediterranean-style dairy spread. It has a distinctive tangy flavor and is smoother and thicker than yogurt. Labneh can be a refreshing dip for pita and vegetables, a delicious spread on sandwiches, it tenderizes and marinates meats and poultry, and adds creaminess to soups. Nowadays, labneh is found in your neighborhood grocery store chain, but here is a recipe for making your own.
Serves 4-6
INGREDIENTS:
Photo by Katherine Knowlton
2 tablespoons fresh orange juice
Zest of 1 orange 1 tablespoon shallot, finely minced 1 tablespoon fresh thyme and tarragon, finely chopped
½ teaspoon kosher salt
Freshy cracked black pepper, plus more to serve
½ cup extra virgin olive oil
1 16-ounce (453 g) tub labneh cheese
2 tablespoons toasted pistachios, finely chopped Crackers or crusty bread to serve
INSTRUCTIONS:
1. In a small bowl, whisk together the orange juice, orange zest, minced shallot, thyme, tarragon, salt, and pepper. Slowly drizzle in the olive oil while whisking until the vinaigrette is emulsified.
2. Spread the labneh onto a serving platter in a swoosh or rustic swirl. Spoon a few tablespoons of the orange herb vinaigrette over the top.
3. Sprinkle with toasted pistachios, additional salt and freshly cracked pepper, and more fresh herbs or orange zest if desired.
4. Serve with rye crisps, crackers, or slices of crusty bread for dipping and spreading.
PINEAPPLE
CITRUS GINGER GRANITA WITH COCONUT AND MINT
Granita is an Italian frozen dessert made by hand with fresh fruit and water and flavorings of choice. Serves 6 to 8
INGREDIENTS:
1 ripe pineapple, peeled, cored and cut into chunks (about 4 cups)
½ cup full-fat coconut milk
2 tablespoons fresh lime juice
1 teaspoon lime zest
½ cup fresh mint leaves, loosely packed
2 teaspoons freshly grated ginger
1 lime, zested and juiced
2 tablespoons honey
¾ cup water
INSTRUCTIONS:
Combine all ingredients into a high-speed blender or food processor. Blend/process until smooth. Taste and adjust. Add more honey for sweetness, lime juice for tartness, or ginger if you want extra zing. Pour into a shallow 8 x 8 metal dish. Spread evenly and place in the freezer for 4-6 hours or overnight. Using a fork, rake the granita and return to the freezer until ready to serve. Serve the granita with fresh lime and mint.
Recipe, photos, and styling by Katherine Knowlton, private chef, caterer, and founder of Happy Chance Edibles. www.eathappychance.com
by
Cool, refreshing, and bursting with tropical flavor, this pineapple granita is the perfect frozen treat as the days get longer. Easy to make, irresistibly delicious!
Photo
Katherine Knowlton
Turmeric and honey golden milk overnight oats
Turmeric and honey
combined with nonfat Greek yogurt adds delicious flavor to these overnight oats.
Golden milk porridge is packed with nutritional benefits and fiber to hold hunger off for hours.
Prep time 10 minutes
Cook time 5 minutes
Resting time 8 hours
Total time 8 hours 15 minutes
Servings 2
INGREDIENTS:
Golden milk
1 cup unsweetened almond milk, coconut milk, or cashew milk
½ teaspoon turmeric
¼ teaspoon cinnamon
¼ teaspoon ginger
⅛ teaspoon cardamom
Dash of black pepper
1 tablespoon honey maple syrup or a few drops of liquid Stevia to taste
OATMEAL
1 cup quick cook oats certified gluten-free ½ cup nonfat Greek yogurt optional
TOPPINGS
Fresh fruit, blueberries, diced peaches, bananas, honey.
INSTRUCTIONS:
Make the golden milk
In a pot on the stovetop add all the ingredients and heat on mediumlow. Whisk continuously to blend all the spices until heated. Make the overnight oats
Add 1/2 cup of oats to each mason jar. Pour in ¼ cup of golden milk into each jar. Add ¼ cup of nonfat Greek yogurt to each jar. Blend well in each jar. Cover and set in the refrigerator overnight. Serve the next morning topped with fresh chopped fruit and a drizzle of honey.
Breakfast Quiche
Agourmet gluten-free breakfast quiche recipe that’s effortless to make. It’s elevated with a fluffy custard filling of eggs, three types of cheeses, spinach, and red peppers. It’s so good that everyone always wonders what luxury bakery it comes from.
Cook time 50 minutes
Total time one hour
Course breakfast, brunch
Servings 6
INGREDIENTS:
1 gluten-free pie crust (if using store-bought, see notes below)
1 cup spinach leaves, chopped
1 red bell pepper (about 1 cup)
diced finely
4 eggs
¼ cup gluten-free flour
½ cup nonfat plain Greek yogurt
1 cup low-fat cottage cheese
½ cup shredded Parmesan cheese
1 cup shredded mozzarella cheese
¼ teaspoon Himalayan salt
¼ teaspoon freshly ground black pepper
Thyme for garnish
INSTRUCTIONS:
Preheat oven 325 degrees F.
Spray a 9-inch pie dish with cooking spray. Place pie crust in the baking dish, crimp the edges and poke the bottom a few times with a fork. If using a store-bought pie crust, pre-bake if instructed.
Layer the bottom of your quiche with the spinach and red peppers.
In a mixing bowl, whisk together the eggs, Greek yogurt, cottage cheese, Parmesan cheese, mozzarella cheese, flour, salt and black pepper until well blended. Pour the egg mixture over into the pie dish that is filled with the spinach and peppers, and spread it out evenly with a spatula if needed.
Bake about 50-60 minutes until the center is set. It will be slightly giggly but should not have raw egg or be watery in the center. Remove from the oven and cool for 10 minutes before serving. Garnish with thyme.
NOTES
Do you need to prebake a pie crust for quiche?
You should usually prebake a pie crust for about 10 minutes before filling it to avoid a gummy base. If using a pre-bought pie crust already rolled out in a pie dish, prebake as instructed in the directions, then bake with the filling and check for doneness after 45 minutes. We use our homemade pie crust for this recipe and do not pre-bake it and it turns out perfectly flaky.
To reheat it, set it in a preheated oven at 325 degrees F for 10-20 minutes or until the center is warmed through.
DESIGN
SPACES I MATERIALS I GARDEN I ART
An artful life
A Santa Barbara carpenter and surfboard bag designer charts a new course with a body of work centered around a beloved material and indispensable article of clothing.
by Jennie Nunn
Jeff Wapner, founder of Santa Barbara–based Paradise Is Divided Into Blue and Green, featuring bespoke surfboard bags and one-of-a-kind totes crafted using upcycled retired carbon fiber sailcloth and old anchor line, is what some might call a real-life MacGyver. The prolific surfer and sailor, who works as a carpenter by day and moonlights as an
artist and seamster, is an admitted career chameleon with a robust and circuitous trajectory. His path includes a stint at an experiential marketing firm in New York, creating elaborate installations and activations for the likes of Maybelline, Delta Airlines, and Google; a job as a rockclimbing instructor in Oregon; and a five-year stretch as a firefighter
Photo by Carly Otness
in Washington. “I’ve had a ton of different careers, mostly by choice,” says Wapner, a Santa Barbara native who graduated with a degree in marketing from the University of Colorado at Boulder. “I think I like to be bad at something and learn everything I can about it and then kind of move on to the next thing.”
These days Wapner is coming full circle career-wise, melding his artistic and woodworking skills with a longtime affinity for Japanese denim in a new venture he’s affectionately named k6qd, based on his father’s ham radio call sign. The focus: creating bag designs from sailcloth cast-offs that would otherwise end up in a landfill, an idea he dreamed up more than a decade ago while living in New York. Intrigued by everyday objects including audio equipment, Scandinavian furniture, and even insects and vintage robots, Wapner uses white sails from cruising boats in lieu of traditional canvas as
a backdrop for abstract, patchwork-like compilations of Japanese denim, linen, and mudcloth remnants displayed in 24-by-26-inch white oak and mahogany frames. “I love playing with shapes and colors, and it’s like creating your own jigsaw puzzle — something I’ve loved since I was a child,” says Wapner. “Just like anything new, raw Japanese denim is often uncomfortable at first until you take the time to try it on, break it in, and spend time with it. Sometimes this takes years. I like that it’s always changing and that something as simple as a pair of jeans can be a metaphor for life.”
Now it’s unmistakable Wapner has found his calling. “Whether it’s when I get to make something utilitarian or just something that pleases me aesthetically, it completes the circle when somebody else falls in love with it and they purchase it,” says Wapner. “Every aspect of making and designing is joyful to me.”
@paradisedivided and @k.6.q.d; Tote bags carried at Domecil, Santa Barbara; domecil.com.
Slide into spring
If you’re looking for shade with the functionality of a retractable awning, you might want to look into a slide on a wire canopy system. Forever popular in Europe, these systems are becoming mainstream in modern landscape and building designs. The systems are customizable and made with stainless steel hardware and fade-resistant fabric by Sunbrella. –RB
Available from Van Nuys Awnings. www.vannuysawning.com
Casual elegance
Inspired by idyllic days beside the sea, cheer up any table setting with classic cabana stripes of pure, crisp, breezy linen in candy-colored, sun-drenched hues from Juliska. Beautifully finished with a scalloped trim for a touch of casual elegance.
Measurements: 22.0”L x 22.0”W
Made in: India
Made of: 50% cotton and 50% linen – $112 per set of 4
Available at Coast 2 Coast Collection www.Coast2CoastCollection.com 805-845-7888
Photo by Carly Otness
Curb appeal
Angelus Heartland Pavers are designed to emulate the appearance of natural-cut stone, featuring a single overall shape that, through four distinct joint patterns, creates the illusion of 13 different stone sizes. The pavers have a textured surface, wide joints, and nonchamfered edges, contributing to intricate and natural-looking designs. They are suitable for various outdoor applications such as patios, walkways, and driveways, offering both durability and aesthetic appeal. Pictured is Gray-Moss-Charcoal installed in a random pattern giving this entry path some definite curb appeal.
For more info visit www.angelusblock.com
Demand for their standalone structures surged as homeowners saw them as a seamless way to expand storage or living space — without permits or costly renovations.
SHEDS OF DISTINCTION
Lifestyle upgrades for the back yard
By Hana-Lee Sedgwick
GENUINE SHEDS AND STUDIOS is the vision of husband-and-wife team Ryan and Valerie Yates, who have spent over a dozen years building high-quality spaces for individuals and families looking to expand and grow. What began as a weekend project, building sheds with Ryan’s uncle, has since grown into a thriving company with over 500 completed projects throughout Santa Barbara and Ventura counties.
In the early days of Genuine Sheds and Studios, Ryan used his construction background to build structures on the side while pursuing a career as an electrician, and Valerie handled administrative tasks while working in the arts and raising their two daughters. By early 2021, Ryan had earned his electrician’s license and was preparing to begin his career, but the pandemic changed that course. “Suddenly, the path ahead was no longer clear,” Valerie recalls. “We’d just purchased a new home in Ojai, had two young kids, and we found ourselves at a crossroads.” Despite the uncertainty, the growing demand for sheds and studios became a turning point, leading them to fully commit to the business.
Soon, Genuine Sheds and Studios quickly gained momentum through word-of-mouth referrals, earning a reputation for quality craftsmanship and a personalized approach. Demand for their standalone structures surged as homeowners saw them as a seamless way to expand storage or living space — without permits or costly renovations. “Living in California, we know that every square inch of real estate is extremely valuable,” says Ryan. “Our structures are a cost-effective way to add usable space and increase property value, expanding square footage without the time and complexity of a renovation or addition.”
Unlike prefabricated models, each shed or studio is built on site
with meticulous craftsmanship, and the Yateses take pride in delivering both quality and efficiency with every project. “Nothing we do is ever cookie-cutter or prefabricated — it’s all built from the ground up,” Ryan says. “While we do offer standard base models, our goal is to give people the flexibility to make each space truly their own.” Such spaces have included home offices, she-sheds, man-caves, art studios, guest rooms, and recording studios, to name a few.
Each studio or shed ranges from 64 to 120 square feet — with 8x15 or 10x12 layouts being the most popular. Clients can also choose between standard or tall height options, as well as a variety of features to personalize the space. Residential doors and windows, electrical, hi-speed internet, air conditioning, soundproofing, built-in shelving, and custom finishes are all customizations that can enhance the space’s functionality and aesthetic. Says Ryan, “We strive to have something for every budget. Our turnkey pre-designed studios have the most popular essentials for under $20k, but there are many add-ons and customizations avialable for those looking for a luxury aesthetic or premium finish. All our services and products are offered a la carte.”
Storage sheds are typically completed in just two to three days, while finished studios can take five to 10 working days, with bookings made one to four months in advance. “People choose us because they would rather support a local, family business while also getting to customize their shed or studio to suit their needs,” says Ryan. “We build every shed the same way we do our studios, so they could be converted later into a finished space if needed. At the end of the day, we’re getting to know people in our own community and helping them make the most of their property. It’s incredibly rewarding.”
With every build, Ryan and Valerie continue to transform backyards into something more — stylish, purposeful, and uniquely personal spaces that add versatility, character, and charm to every home. Adds Valerie, “Every project is personal to us because we know it’s more than just a shed — it’s a space where life happens. Whether it’s a quiet retreat, a creative studio, or a place to work on business, we love seeing our clients bring these spaces to life.”
March showers and spring flowers
By Lisa Cullen
Spring, the season of renewal, is in full swing. Rains in March really kicked things up; verdant green hillsides, California poppies and lupine are making splashes of color along roadsides and in gardens. Spring is the perfect time to update your garden or create a new one. Let’s talk about adding color to your garden.
Seasonal surprises
I’m not referring to unexpected visits from friends and relatives. (That certainly provides a seasonal surprise.) What I am referring to are plants that bloom seasonally, then die back when they finish blooming. When they are gone you forget about them. Examples of these would be nasturtium, dahlias, paperwhites, California poppies, and Mexican evening primrose. By planting according to the blooming schedule of various plants you can create an impact in every season. Our local nurseries grow and stock what grows each time of year, so go peruse the shelves for inspiration.
Easy year-round color: perennials
Perennials continue to grow throughout the year and bloom seasonally depending on the variety. In our mild climate, some plants can be made to rebloom by cutting them back after they’re done flowering. Roses, lavender, Mexican sage, nepeta, tucrium, and Santa Barbara daisy are just a few examples. The key to year-round color is knowing when each plant blooms and when to cut it back. Gardens differ from season to season, some plants bloom in the summer, some in the fall, winter, or spring. Knowing when each plant blooms will help you to decide what to plant.
Pro tip:
When designing your garden, choose plants that will bloom in different seasons so that your garden is always changing.
The unicorns: Plants that bloom all year long (or pretty much)
In Santa Barbara, there are a few perennials that give year-round color all on their own. Bougainvillea, for example is ubiquitous in our area. No plant is more reliable for giving tons of color every day of the year. Ivy geranium and lantana are other consistent producers of color. So if vibrant color is what you’re after, think about bougainvillea and lantana.
The “no color” garden
Not everyone wants a color garden. What are your options? A garden full of different greens and few or no blooming plants is very calming and formal. The advantages to a “no flowers” garden are very little maintenance and no deadheading. For a “no color” garden, plant choices include boxwood, pittosporum tobira, little ollie (dwarf olive), lauris noblis (bay laurel), podocarpus, artemisia, and others give you different textures and shades of green.
The white garden
If you’re looking for a more formal look, use plants that have white flowers or no flowers at all. This is a riff on the “no color” garden. Hydrangea, white roses, oakleaf hydrangea, gardenia, geranium cantabrigiense, falkia repens, Texas privet, pittosporum tobira, jasmine, camellia, Alaska azalea are perennials that can be used in a “white garden” for a spectacular impact.
Enjoying spring
Whatever way you decide to take advantage of spring, get out and enjoy this glorious time of year. Perfect weather, cool evenings, lovely evening walks, picnics in the parks, or sitting in your own beautiful garden — nothing compares to spring.
Making room for herb
No matter the size of your garden or patio, there is always room for an herb garden. Plant herbs such as parsley, cilantro, thyme, rosemary, chives, sage, mint and even lavender in containers. Harvest often for fresh herbs all season long. If you have room, plant thyme and sage as a border. Mint should be planted in its own pot, or it will take over, but if you love mint like I do, you will be grateful for its abundant growth.
Garden trivia– cilantro/coriander
Cilantro (called fresh coriander in the UK) is one of the world’s most widely used herbs. It attracts beneficial insects, so is essential in any herb garden. It was found in Egyptian tombs dating back over 3000 years and was mentioned in the 1001 Tales of the Arabian Nights. In the language of flowers cilantro symbolizes lust, and the Chinese thought it brought the power of immortality. Some people think it tastes like soap (Julia Child famously hated the stuff). But the weirdest fact of all is that coriander was named after a bedbug that apparently emitted the same odor! Here’s one of my favorite uses for fresh herbs such as cilantro.
Vegan salsa verde
I am not a vegan, however I keep this condiment in my fridge at all times. I use it as the base for salad dressings, add a sandwich or soup, anything. Feel free to riff on the ingredients as you see fit. Use any combination of herbs you like. I use half cilantro, half Italian parsley and a bit of mint.
In a blender or food processer combine:
2 cups fresh herbs loosely packed (including the stems)
2 cloves garlic, smashed and minced
1 ½ c. extra virgin olive oil
(Suggest local Coast Naturals organic olive oil)
Juice and grated rind of one lemon
1 c. raw nuts of your choice.
(I use walnuts, but almonds or pistachios will do.)
1T nutritional yeast
1 t. kosher salt
Freshly ground pepper
Blend or process to a coarse texture. Add more salt and pepper to taste.
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
SUSAN READ CRONIN
“Etruscan Radish c. 410 BCE”
Bronze limited edition
Dimensions: Radish 14 ¼”H x 5”W x 2 ½”D
Base: 7”H x 3 ½”W x 3 ½”D
Total together: 15¼”H x 5”W x 3½”D
Comes complete with museum-grade bronze stand. www.susanreadcronin.com
LETY GARCIA
“House on a Summerland Hill” 24” x 36” oils
“Palm Springs Pool” 24” x 24” oils
www.letygarcia.com
DREAM KITCHENS
A place to gather
By Dennis Allen
This kitchen remodel, built by Allen Construction Santa Barbara, blends modern updates with the home’s original character. Retaining the paneled walls and ceiling, along with incorporating the existing fireplace, preserves that cozy, cottage feel. The wood flooring, high-efficiency lighting, and island with lower drawers adds both warmth and modern functionality.
Photo by Jim Bartsch
AKITCHEN IS A SPECIAL SPACE. It’s long been a place for family and friends to gather. It’s also the production hub of the house, the center of a lot of action. Consequently, a kitchen needs to be inviting, suitable for hanging out with good friends, and efficient. Because of our mild climate, people want their kitchens to be integrated with the outdoors. French doors are a great way to connect with sky, earth, and nature. Blending indoor and outdoor spaces allows us to enjoy some of our most special moments: full moons, red moons, monarch butterflies, stormy skies, maybe even a great horned owl.
Since kitchens consume the most energy of any room in the house, what are some ways to minimize energy demand? One path is to choose only electric appliances. They not only save energy but protect health and enhance kitchen safety. Recent scientific research overwhelmingly links respiratory illnesses to residual combustion gases from gas stoves. Fortunately, electric magnetic induction cookers offer a great alternative: they heat faster, respond quicker, are safer, (no burned children’s fingers), and are easier to clean than gas stoves. Long the preferred choice in Europe, induction cookers are growing in popularity in the US, even among celebrity chefs. The improved effectiveness of the downdraft venting at stoves is leading to fewer range hoods.
Other appliances — microwaves, refrigerators, ovens, and dishwashers — are finding ways to be stingy with water and electricity. Of course, the most sustainable kitchen is one that generates electricity from rooftop solar panels.
Because we do a multitude of tasks in our kitchens, good lighting is critical. With the development of LEDs (light emitting diodes) in just the past two decades, we now have available highly efficient, long-lasting bulbs that are versatile, great for task lighting, and able to provide lighting for whatever mood we want to create. Combined with a sound system, one can even do a kitchen “son et lumiere” show. Kitchen design options and materials are almost infinite. Islands are functional as work centers or great for casual eating. The most popular countertops these days are made from quartz or granite. Both are lowmaintenance, easy to clean, heat-resistant, and come in a wide range of colors and patterns.
Because grout joints stain and are difficult to clean, tiles are used less nowadays for countertops but still make beautiful decorative backsplashes. Wood flooring is ideal in kitchens, much easier on the legs if standing for lengthy periods preparing epicurean delights! Improved engineered wood flooring is more durable, and impact-resistant sealers make it less susceptible to water or other damage from drips and spills. Stone and tile, both more traditional, also make durable, beautiful flooring. The process of fabricating vinyl, another flooring material, is toxic for workers and to be avoided if possible. Cork is a renewable flooring that’s easy on knee joints.
Paint colors in kitchens cover the full spectrum and are sometimes wild. Popular choices today are sage green, all shades of yellow, bold reds, and deep blue hues. Codes now remove the issue of toxicity in all finishes. A newer tendency is to mix color with natural wood finishes, especially on cabinets. Speaking of cabinets, limit all storage below counters to drawers. Although rarely thought about, this configuration offers maximum efficiency. Shelving behind cabinet doors requires kneeling to reach items in the back, while pull-out shelves require two actions, opening the door and then pulling out the shelf. Upper cabinets increasingly display chinaware through glass doors or are replaced by open shelves, ideal for showing off lovely dishes.
In a similar vein, consider a doorless pantry, whether large or small. When cooking, not having to open or shut a door makes accessing oils, condiments, and other ingredients easier and faster. What we store in our pantries does not need to appear as clutter but rather an interesting display of all the basics and spices we use in our recipes. Of course, a pantry helps minimize the use of countertops for storage. Enjoy designing your new kitchen, whether in reality or still in the dream stage. The plethora of options means you can make it just the way you want it to be.
Dennis Allen is chair and founder of Allen Construction, an employee-owned company committed to building and operating sustainably for over 40 years. He also serves as chair of the Dean’s Council at the Bren School of Environmental Science & Management at UCSB and as a board member of the Santa Barbara Museum of Natural History.
DESIGN
Upton Construction: Stone Tower
The kitchen design in this unique building features the ultimate in open concept with panoramic views of the Montecito forest. The building is a concrete cylinder sitting on two-foot diameter caissons sunk 25 feet deep. The stone cladding came entirely from the river rock that was uncovered during excavation at the site. The design of the building came from a request by the owner of the house, Mary Beth Myer, for a building that would withstand a mudslide, after losing her house in the slides of 2019. Says
project lead builder Matt Metcalfe from Upton Construction: “There is a certain gravity when building a place that will be around longer than us. The attention to every detail is a reflection of that. We built this project almost completely in-house … foundation, concrete walls and slabs, tile work, mill work, plumbing and electric.”
Santa Barbara Interiors
This kitchen features a luxurious and timeless combination of materials. The walnut island top adds warmth and richness, while the striking, bookmatched Borghini marble makes a bold statement on the perimeter counters. The French oak flooring complements the space beautifully. A custom-made Shaw farmhouse sink and elegant Perrin and Rowe faucets complete the look, adding both charm and sophistication. Photo by Eamon McGeough www.santabarbarainteriors.com Santa Barbara Interiors
David Chase Construction
A substantial addition to a unique home tucked in the hills of Goleta gave ample space for making the most of this hospitality-centered classic kitchen, giving it a timeless design.
The details:
Cabinets: Two Trees Cabinetry
Leathered Granite Countertops: Sergio Garcia Marble & Tile
Tile: Lloyd Pozzato Tile
Wood Flooring: Affordable Hardwood Floors
Photographer: Craig Richter
www.davidchaseconstruction.com
Company
of timeless beauty and tranquility to any
The company offers a collaborative experience to create a mural tailored to your
They offer a chance to work hand-in-hand with their designers to make your vision a reality. Available through Tileco. www.tilcodist.com
TileCo
The Camelia Mural from tilemaker Stone Impressions features delicate cherry blossoms intertwined with graceful birds, set against a serene backdrop. Ideal for adding a touch
space.
exact space.
TRAVEL
DESTINATIONS I ESCAPES I ADVENTURE
Sonoma Coast
Exploring
Highway 1 with a stay at The Lodge at Bodega Bay
HBy Leslie Andrea Westbrook
ow much did I love exploring the Sonoma coast and Bodega Bay? Let me count the ways. From nature hikes, bike trails, coastal views, and beach strolls to complimentary happy-hour pours from local wineries at The Lodge at Bodega Bay, this destination has been a popular retreat for many Northern Californians in the know. When The Lodge at Bodega Bay was voted “Best Hotel in the World” by Conde Nast magazine readers last year, I wanted to know why. I’d never even heard of the place.
To begin with, the drive out to the coast along tranquil country roads is lovely. We stopped for a photo op in the tiny town of Bodega at St. Teresa of Avila Church, built in 1860 and made famous by the Alfred Hitchcock thriller The Birds.
You’ll want to explore Bodega Bay’s popular spots along Highway 1 by car. We chanced upon a casual walk-up-and-order café/coffee house called The Birds (named because the owner’s relatives had “extra” roles in the Hitchcock flick) that turned out to be perfect for our casual outdoor lunch — delish lobster rolls and fish tacos with a view. Nearby, the sublime art gallery, The Ren Brown Collection, focuses on modern Japanese printmakers, interesting locally made ceramics that visitors are invited
to touch, unique handmade jewelry, and more. There’s the added benefit of an invitation to walk through the owners’ adjacent Japanese garden and view the koi pond.
Soon after, we backtracked to The Lodge. Two-story buildings of weathered wood surrounded by nature reminded me of Big Sur’s Ventana Inn in Big Sur in the “old days.” I haven’t revisited that sweet spot in eons, but this peaceful lodge’s rates are about a quarter the cost. The setting is spectacular, the low-key lodge is comfy, the staff is sweet and friendly. Guestrooms are especially spacious, have wood-burning fireplaces, and boast stunning views of Bodega Bay.
There are plenty of free activities onsite, including wine-tasting from 3-5, Pilates classes, and nature walks. The Lodge sits adjacent to Doran Beach — a long stretch of sand to stroll, popular with dog owners and those seeking solitude ($7 entrance fee, but free entrance for guests).
A seafood dinner at the Lodge that evening was a tasty affair. We devoured tiny fresh raw oysters from Tomales Bay (20 minutes away) as well as cooked oysters served on a bed of seaweed. A little gem salad with fresh anchovies and cacio e pepe bucatini with local mussels, both shared, was plenty for two, along with a sweet ending: a trio of gelato bites.
Photo by Travis Watts
We began our next morning with a hearty breakfast and sweet service in the resort’s Drake’s Sonoma Coast where, on a foggy day with a foghorn blowing in the distance and a glow in the fireplace, I imagined myself in Scotland. An outdoor 9:30 morning Tibetan-style meditation using the “universal healing mantra” – sa ta na ma ra – on the lawn overlooking the bay was the perfect way to unclutter the mind and ease into a day of relaxation.
The area is also popular for bird-watching. On a delightful nature walk, led by our meditation teacher Victoria (a surfer girl from Ventura and UCSB graduate), with binoculars on loan from the Lodge, we spotted a great white heron, regal snowy egrets in the salt marsh, and botanicals identified as pickle grass, wild yarrow, and electric yellow heather.
After our stroll, we took another drive along Bodega Bay and stood in line for delicious clam chowder at Spuds, (recommended by Victoria), followed by a mosey along a narrow concrete walkway along the harbor with a panorama of well-worn fishing vessels.
One couple we chatted with during happy hour in the comfortable lobby/library told us they’d been visiting regularly for 15 years. I can see why. While nature seems to be the pull, it’s the relaxed nature of the place that grabbed me. All in all, a happy escape to refresh and recharge in one very special setting.
Is this the best hotel in the world? Hard to say, but it’s a splendid retreat, and one that I certainly wouldn’t mind revisiting.
DETAILS
The Lodge at Bodega Bay — Resort includes 83 guest rooms and cottages; two onsite restaurants, Drake’s Sonoma Coast and adjacent Drake’s Fireside Lounge; saltwater pool; Jacuzzi; and treatment rooms for massages. Rates range from low $400s to double that, depending on season and availability. 103 Highway 1, Bodega Bay, www.lodgeatbodegabay.com
Ren Brown Collection — 1781 Highway 1, Bodega Bay, www.renbrown.com
The Birds Café — 1407 Highway 1, Bodega Bay www.thebirdscafe.com
Spuds Point Crab Co. — 1910 Westshore Rd, Bodega Bay www.spudpointcrabco.com
Getting there: Fly from SBA to SFO, rent a car for the 1.5-hour drive north.
Spring travel tips
By Leslie A. Westbrook
When I set out for a month-long “grand tour” trip to NYC and Europe last year, I needed something larger than my dependable, lightweight, 22-inch Ronca hard-shell trolley. Clare Swan, the longtime owner of Clare Swan Luggage in Montecito’s Upper Village, recommended two interlocking spinner pieces by Briggs + Riley: one for my laptop and papers, which I could roll onto the plane, and a larger, expandable piece for the bulk, including clothing, shoes, gifts for friends, and toiletries.
What really sold me on the line — besides it’s good looks, durability and that the pieces come monogrammed — is how the large suitcase opens from the top and rests firmly on a luggage rack. No fumbling with awkward two-sided luggage openings that flip-flop. I also appreciated the expandable feature (once you’ve packed to the max) and the section for hanging shirts or dressier items.
More importantly, Briggs + Riley luggage comes with a lifetime warranty, which is why many friends have invested in this line.
The cabin roller bag nestles atop the medium or large expandable spinner via a sturdy, interlocking handle, which I navigated with ease. The only downside, when stacked, is that the duo doesn’t do well on carpets. Due to weight,
the large bag did tip over on one occasion when I was scurrying to get out of London’s Heathrow airport!
www.clareswan.com
www.briggs-riley.com
Clip it!
Those of you who fly to Mexico or Hawaii frequently, as I have, have more than likely fumbled with your hat while dealing with luggage and a purse or backpack. KLIPSTA hooks and clips to the rescue. They’re the perfect way to keep your essentials secure, easily accessible, and your hands free. Whether you want your sunglasses or reading glasses handy on your shirt or jacket with the help of a magnetic SPEXCLIP ($24.95), to clip your straw hat to your luggage or purse with the HAT clip ($24.95), or hook your purse or headphones to your luggage with the FLEX Clip ($29.95), there are a variety of clips in neutral and fun colors to solve the problem. klipsta.com
Roll up compression bags
One of my favorite travel accessories can be found at REI or purchased online: roll up compression bags that you pack, seal, and then squeeze out the air. While they do provide more room within your luggage space, sadly they don’t help out in the weight department.
One last, but very important, travel tip: Since we seem to be moving into a mainly cashless society, tips for car valets, parking lot attendants, bellman, housekeepers, and such are disappearing. Be sure to have some local currency; tips are always appreciated.
Photo by Katie Newbury
Dunescape
By Chuck Graham
Nature’s canvas of wind and sand
it’s
THE ULTIMATE STAIR-MASTER, where stunning, wind-groomed, 500-foot-tall sand dunes cascade onto wave-battered beaches at the Guadalupe-Nipomo Sand Dunes National Wildlife Refuge in Northern Santa Barbara County. Embracing the mantra “three steps forward, two steps back” is all part of this “dunescape” experience.
Hiking and traversing the dunes is embracing a natural wonder in a constant state of flux. Perpetual northwest winds continually reshape the artistic curvature of the dunes and their sweepingly steep troughs.
The Guadalupe-Nipomo Dunes are part of a much larger, longer coastal dune complex beginning in Pismo Beach and running for 18 miles. However, the National Wildlife Refuge to the south is the jewel of the ecosystem. Just south of the Santa Maria River Mouth, the colossal waves of sand gradually rise, and their vibrant gritty colors become overwhelming. Sunrises and sunsets are especially memorable with pinkish to orange hues sweeping across the dunes as long shadows come and go throughout the day.
It feels wild and remote, and the only human footprints will probably be your own. But look closely around the well-established coastal dune flora, such as giant coreopsis, silver lupine, and sand verbena that help stabilize the dunes.
You’ll quickly realize that you are not entirely alone. Detailed prints are etched throughout the dunes, everything from mountain lions, bobcats, and coyotes, all the way down to the tiny pocket mice and even the determined dune beetles, all living within the unique dune ecosystem.
Sometimes it’s possible to catch a red-tailed hawk or a peregrine falcon majestically perched on a prominent dune crest. Bringing a pair of binoculars is highly recommended. From March through September, the dunes are vital nesting habitat for two of the West Coast’s threatened bird species. Well above the wrack line of tangled giant bladder kelp, hardy western snowy plovers and California least terns conceal their nests in the depth of the dunes, where a flotsam of driftwood has become entrenched in the coastal habitat, those ever-shifting sands fortifying the graveyard of natural debris.
The dunes are one of Santa Barbara County’s best-kept secrets. To get the most from this incredible “dunescape,” leave your shoes in your car, and embrace the sand between your toes while walking within a natural wonder that changes with each passing day.
For more information about the dunes, visit The Dunes Center in the nearby town of Guadalupe, (805) 343-2455, www.dunescenter.org
HOME COOKING
By Marley Finman
1. BREVILLE SMART OVEN AIR FRYER BRASS COLLECTION IN DAMSON BLUE AND BRASS, Williams-Sonoma, williams-sonoma.com.
2. MEGAN WOVEN COUNTER STOOL, Hudson Grace, hudsongracesf.com.
3. THE LOST KITCHEN BY ERIN FRENCH, DIANI Living, dianiboutique.com.
4. BEECHWOOD SISAL DISH BRUSH, House of Rio, houseofrio.com.
5. TOSCANA RAVI RECTANGULAR BOARD, Home Crush, home-crush.com.
6. SHELTON PENDANT IN BRASS, Arhaus, arhaus.com.
7. LG STUDIO 27 CUBIC FEET SMART-COUNTER DEPTH MAX FRENCH DOOR REFRIGERATOR IN WHITE, Reid’s Appliances, reidsappliances.com.
8. CAFÉ 30-INCH SMART SLIDEIN, FRONT-CONTROL, RADIANT AND CONVECTION DOUBLE-OVEN RANGE IN STAINLESS STEEL AND BRUSHED COPPER, WDC Kitchen & Bath Center, wdcappliances.com.
9. BATTEN 84-INCH NATURAL OAK WOOD KITCHEN ISLAND WITH STORAGE, Crate and Barrel, crateandbarrel.com.
10. EMIL USA 12-BY-24-INCH STONEHENGE LINEAR GREY TILE, Tileco Distributors, Inc., tilecodist.com.
Springing forward
Celebrate warmer days ahead with these five Central Coast wines.
by hana-lee sedgWICk
Now that we’ve sprung forward into longer, warmer, sunnier days (well, despite the occasional marine layer), it’s the perfect time to refresh your palate with something just as bright and lively. Whether you’re planning a late spring picnic, toasting to Mom on Mother’s Day, or getting a head start on summer fun, these five local wines are ideal companions for the warm days ahead.
Sea Creatures Pretty
Gnar Rosé ($42)
No warm-weather wine list is complete without a rosé, and this bottling from Sea Creatures is a fantastic choice. Founded in 2020 by Jesse and Avery Cloutier, the ultra-boutique winery focuses on premium, coastal-influenced pinot noir from organic, biodynamic, and sustainably farmed vineyards along the Central Coast. This singlevineyard, single-clone rosé of pinot noir is always a charmer in their small portfolio. Picked early to maintain vibrant freshness, it bursts with notes of strawberry and orange peel with a refreshing sea spraylike salinity—a true representation of Santa Barbara’s coastal regions. Enjoy it solo or paired with a wide variety of foods all season long.
Lo-Fi Arinto ($26)
Ever heard of Arinto? This Portuguese white grape is known for its vibrant acidity and citrus notes—perfect for spring sipping. While rare to find outside its homeland, Lo-Fi is bringing it to life in Santa Barbara County. Sourced from Riverbench Winery, this 100% Arinto is crisp and refreshing, with bright acidity, zesty lemon and tart green apple
notes, and saline undertones. True to Lo-Fi’s style, it’s made with native yeasts, no new oak, and is low in alcohol, keeping it lively and easy to enjoy anytime. Try it with oysters and seafood, or as a margarita alternative alongside chips and guacamole.
Storm Presqu’ile Vineyard
Pinot Noir ($58)
While pinot noir is often a fall favorite, don’t overlook this wonderful bottling from Storm Wines right now. Sourced from the organically farmed Presqu’ile Vineyard in the Santa Maria Valley, it perfectly captures the region’s signature style with its red and black berries, baking spices, and subtle earthiness in seamless balance. I’ve shared this bottle on multiple occasions and it never disappoints, with or without food. Consider it a great pick for Mother’s Day, Memorial Day, or any spring gathering.
Racines Sta. Rita Hills
Chardonnay ($50)
Racines is a collaboration between Étienne de Montille and Brian Sieve of Burgundy and Rodolphe Péters of Champagne, who found shared inspiration in the cool-
climate magic of the Sta. Rita Hills. Focused on chardonnay and pinot noir, the wines reflect both their passion for the craft and a love for the region’s inherent energy and purity. Their Sta. Rita Hills Chardonnay is a striking expression of this beloved AVA, sourced from the renowned Bentrock, La Rinconada, and Wenzlau Vineyards. Bright and precise, it shines with notes of citrus, slate, and white pepper, layered with crisp minerality on the lengthy finish. A delight.
Cote of Paint Grenache ($45)
Cote of Paint is a new label from husband-and-wife duo Kristin and Nick Luis, who set out to craft approachable wines that honor tradition, without any pretense. Producing both red and white varieties from Santa Barbara County, their lineup includes pinot noir, sangiovese, sauvignon blanc, rosé, and this grenache. Sourced from the Demeter certified Christy & Wise Vineyard in the Sta. Rita Hills, it’s aged 18 months in neutral French oak and delivers vibrant red fruit and spice with a generous, yet easygoing finish. Lovely on its own, this wine could also pair well with picnic or BBQ fare—perfect for a laid-back evening.
Photos by Hana Lee Sedgwick
DINE OUT
CHEF SELECTS FROM LOCAL EATERIES
Photo by Carly Otness
1 The cioppino from Santa Barbara Fish Market. www.sbfish.com
2 Lemon ricotta pancakes from Scarlett Begonia. www.scarlettbegonia.net
3 The honey-glazed roasted duck from Opal Restaurant & Bar. www.opalrestaurantandbar.com
4 The Kobe beef sliders from Holdren’s Steak & Seafood. www.holdrens.com
5 The Pineapple Express crafted cocktail from Intermezzo by Wine Cask. www.intermezzosb.com
6 The Burrata Primaverile from Olio e Limone. www.olioelimone.com
7 Tuna ceviche and chips from the oyster bar at Moby Dick Restaurant on Stearns Wharf. www.mobydicksb.com
8 Maryland style crabcakes from Bluewater Grill. www.bluewatergrill.com
9 Gnocchi Tricolore—Italian Flag Combination of Pomodoro, Gorgonzola and Pesto from Arnoldi’s Café. www.arnoldis.com
10 Pan-seared skin-on salmon with Farmer’s Market vegetables from bouchon Santa Barbara. www.bouchonsantabarbara.com
11 Best of the Bayou combo plate from Palace Grill. www.palacegrill.com
12 The chicken enchiladas with guacamole, fresh salad and tahini dressing from The Natural Café. www.thenaturalcafe.com
13 Shrimp Picado with rice, beans and Guacamole from Playa Azul Café. www.laplayaazulcafe.com
Belly up!
The bar is now open at The Black Sheep. The Aztec Goddess signature cocktail features Casa Del Sol Añejo, a premium tequila aged for at least 14 months in French oak and Cognac barrels. The flavors are rich and smooth and just the right vibe for a before- or after-dinner sip. The new cocktail menu will also feature mocktails for those who choose to go alcohol-free. One of the best is called The Aperitif Spritz made with M. Bonnamy Cremant de Loire and a dehydrated blood orange garnish. The Apero hour is 5-6 p.m. and features light bites like Mac N Cheese, Habenero Hot Honey Wings, and Wagyu Tri-Tip Sliders.
www.theblacksheep.com
Owner Matt English says he has designed an updated menu to go along with some new dinner hours starting in April. The hours are 11 a.m. to 3:30 p.m. for lunch and 5:30 to 9 p.m. for dinner, Wednesday-Sunday. The dinner menu will feature German classics like hasenpfeffer, a traditional Dutch stew; eisbein; beef rouladen; and duck, to name a few. Lunch features healthy portions of pork schnitzel, bratwursts, and sauerkraut and, of course, their famous giant soft pretzels with two kinds of mustard. There will also be an afternoon “beer happy hour” from 3:30 to 5:30 in case you’re in the mood to drop in for a pint. –RB
4203 State Street. 805-453-4556. @dutchgardensb
From blue agave to bad decisions:
A love letter to tequila
by bob Wesley
In the grand tradition of civilized beverages, tequila stands apart — not quite the distinguished aristocrat like scotch, nor the bohemian poet dabbling in absinthe, but rather like that eccentric uncle who once survived a 1950s weekend debauchery in Ensenada and whose cerebrum remains as scrambled as the chilaquiles he savored when he woke up two days post-binge wearing velvet antlers, gold lipstick, and a Bela Lugosi cape.
Consider the noble blue agave plant, a member of the lily family, patiently growing in the Mexican highlands for nearly a decade, dreaming agave dreams of someday becoming something meaningful. Then one day — WHACK! — a jimador harvests it with a tool that looks suspiciously like something medieval tax collectors might have carried. “You’re going to be tequila!” the jimador announces. The agave, if it possessed a face, would beam with pride, unaware that its destiny involves being consumed by a 22-year-old named Brad wearing a sombrero at a dive bar in Tijuana as he descends into a black hole of lifetime incognizance.
The ritual of tequila drinking in America resembles nothing so much as a person preparing for minor surgery without anesthesia. Salt is applied to numb the area; tequila is administered quickly to induce shock; lime is provided as something to bite down on during the procedure. The Mexican tradition of sipping fine añejo tequila watches this disturbing performance from afar, much as a concert pianist might regard someone playing “Chopsticks” with their elbows on a Steinway Concert Grand.
The margarita, tequila’s ambassadorial cocktail to the world, exists in a quantum state of simultaneous sophistication and
abandon. When served in a profligate glass with bombastic proportions, it hollers with tropical, herbaceous and tripleseced overbearance, arriving at the victim’s table in a fishbowl-sized container with a miniature umbrella and a plastic dolphin, at least in Daytona Beach. The imbiber who ordered it will later appear as “Florida Man” on an episode of “Cops,” awash in his own incoherence and past warrants.
The true tequila aficionado develops a certain keen-eyed overview, not unlike satirist James Thurber peering suspiciously at life’s absurdities. “I recognize that what I’m doing might appear ridiculous to outside observers, but I have embraced the inherent contradictions of a spirit that can be both artisanal craft and party accelerator.” He never said that, but he also never dove into my favorite intoxicant.
In the secret life of tequila drinkers, there
exists a moment — just after the warmth spreads through the chest but before any questionable dance/kung fu moves emerge — when perfect clarity arrives. “Life,” thinks the tequila drinker, “is rather like this blue agave spirit: complex, occasionally bitter, surprisingly sweet, and best experienced in forgiving company.”
Then someone inevitably suggests shots, and philosophy gives way to physics — specifically, attempting to scoff at Newtonian gravity as the partiers, one by one, embrace the nearest flooring.
The lime wedge, waiting patiently on the rim of its glass, has seen it all before. It says nothing, for limes are wise that way.
Bob Wesley is a Santa Ynez based wine buying consultant and writer specializing in California wines and spirits. You can reach him at maisonbob@aol.com
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