Food & Home Magazine - Fall 2021

+ FOOD HOME FALL 2021

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DESIGNING THE NEW A FRESH ENERGY AT INTERMEZZO Intermezzo’s new owner John O’Neill with Chef Josh Brown.

Photo By Ashly Othic

PLUS: LOBSTER SEASON IS HERE WINTER GARDENS KITCHEN MAKEOVERS WINE TASTING RECIPES AND MORE!

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CRYSTA METZGER 805.453.8700 CrysMetz@me.com PropertyInSantaBarbara.com CalRE # 01340521 The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Affiliated real estate agents are independent contractor sales associates, not employees. ©2021 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

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Sandy Stahl & Jake Longstreth R EAL E STATE

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ON THE COVER

A BLENDING OF FLAVORS Intermezzo at the Wine Cask is a style all to its own . . . . . . . 24

F E AT U R E S

Ojai Magic: Walson Holland Winery . . . . . . . . . . . 15 Los Alamos escape . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16 Great Gifts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Fish Tales: Life of a lobsterman . . . . . . . . . . . . . . . 20 Home Chef . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

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Cooking With Cannabis . . . . . . . . . . . . . . . . . . . . . . . 32 Style + Design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 35 Builder Notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40 Real Estate: Make Your Vacation Rental Shine . . 42 Kitchen Spaces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Garden Notes: Fool-Proof Edible Gardening . . . 50 Art: Through A New Lens . . . . . . . . . . . . . . . . . . . . . 52 Putting The Pieces Together . . . . . . . . . . . . . . . . . . 54 Sip + Savor . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56 Wine Picks: Sparkle This Season . . . . . . . . . . . . . . . 57 The Many Moods Of Syrah . . . . . . . . . . . . . . . . . . . . 59 Wine + Dine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 The Last Word: ’Tis The Season For Unity . . . . . . 66

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BUILDER NOTES

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SAND-STONE-MOCHA ESTATE COBBLE II

Are you considering orthopedic surgery?

Publisher & President

Philip Kirkwood phil@food-home.com Dining & Copy Editor

Jeff Miller Wine Editor

Harvard trained orthopedic surgeon, Richard Scheinberg, has extensive experience in the néw and developing field of Orthobiologics which utilizes your own bodies healing abilities in the form of Stem Cells and PRP (concentrated platelets) to treat joint and musculoskeletal problems which previously required arthroscopic or joint replacement surgeries.

SPORTS MEDICINE ADULT STEM CELL ARTHROSCOPY ORTHOPEDIC SURGERY

Hana-Lee Sedgwick Travel Editor

Leslie A. Westbrook Contributors

Raymond Bloom Angela Borda Christine Cowles Lisa Cullen Danielle Fahrenkrug Nick Franklin Geneva Ives Lynette La Mere Megan Waldrep Photography

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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. 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.

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OLIOCUCINA.COM 11 W. Victoria St., Ste.’s 17, 18 & 21 | Santa Barbara, CA 93101 | 805.899.2699 14

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FIRSTS

Ojai Magic A taste from Walson Holland Winery by

Leslie A. Westbrook

W

hat more could an oenophile ask for than tasting beautiful, perfectly blended and single varietal wines in an idyllic setting, amidst stately olive trees, on an Ojai estate with a delightful and passionate winemaker? Host Benny Holland, who has had winemaking stints in NorCal (Sebastopol’s Kosta Browne); New Zealand (Amisfield) and at the cult Ojai winery Sine Qua Non (where one bottle can set you back over $500), personally pours and explains his pitch perfect wines from family owned Walson Holland Winery, a boutique small producer that’s a collaboration with Holland and Swedish couple Jonas Svensson and Lisa Wallmark who have a small 1.5-acre vineyard on their property. The threesome have joined efforts to produce what we W W W. F O O D – H O M E . C O M

expect will be more Ojai Valley award-winning wines. To procure a tasting, become a member/ friend of the winery by committing to purchasing their small release, four-bottle allocation ($325) that includes 2019 Duravita Vineyards Chardonnay and Pinot Noir made from bio dynamic grown Duravita vineyard grapes and Rhone-style blends, the 2018 Mélange Rouge and Mélange Blanc, sourced from prized vineyards across Santa Barbara and San Luis Obispo counties. Wine club members can then purchase individual bottles, including any special, limited release wines.

“After working in food and beverage for 12 years, my interest and love for wine grew into a bit of an obsession. I couldn’t read enough or taste enough to really quench the thirst I had for all things wine,” said the 39-year-old married father of one daughter.

The next logical step for Benny Holland was to “get my hands dirty and put my boots on the ground of a winery.”

After his first week of an exhausting harvest at Kosta Browne, he was hooked.

“The inspiration to continue the path of winemaking really came from seeing the comradery, the friendships, hard work, and fun that went into making wine.

If you don’t love what you’re doing, and love the product you’re making, you won’t thrive in this industry.”

The winery’s more affordable label, Walson Farms, includes a Rosé ($33), Red Field Blend ($45) and Marsanne/Roussanne white blend ($35), produced solely from grapes grown at the estate vineyard in Ojai. These can be found (if not sold out) at Point de Chene Wine & Beer and Ojai Rotie, both in downtown Ojai.

The upscale Walson Holland wines are being poured at Olivella at The Ojai Valley Inn and Niciollo and in Montecito can be found on the wine list at Lucky’s and The Stonehouse at The San Ysidro Ranch.

Hot tip: a guest house on the Ojai property is in the works, so smart to get on the list sooner, rather than later, if you want to stay at the winery and sip, swirl and savor to your heart’s content.

“I take pride in doing the best possible job I can do, but also keeping perspective of the more important things in my life. It’s too easy to get wrapped up in a job and lose sight of the ‘why?’”

Holland concluded, “At the end of the day, I would rather have the title of ‘Great Dad, Husband and Friend’. Being a winemaker and loving what I do is the icing on an already sweet piece of cake.”

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Photos by Geneva Ives

ONE FINE DAY

Los Alamos escape

Incredible eats less than an hour away

By Geneva Ives Priedite Barbecue There’s barbecue, and then there’s Texas-style barbecue that takes all night, smells like heaven and inspires people to line up for blocks, often sustaining themselves on pre-noon beers, just to get a taste. Priedite Barbecue in Los Alamos is decidedly the latter.

Pitmaster Nick Priedite is the man behind the meat. “I’d been cooking barbecue as an underground popup for six years before setting up here,” he says. “The move to Los Alamos was inspired by a trip to Texas, specifically rural Lexington to eat at the legendary Snow’s BBQ. 16

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The pilgrimage to a small town creates an even more meaningful experience. Open air, rolling hills, oak trees, cattle, warm seasons. Los Alamos is barbecue country.”

Priedite serves up ribs, pulled pork, homemade sausages and much more, smoked low and slow over local oak on a giant cooker in the middle of a rather manicured dirt lot near the center of town. For now, it’s a Saturday-only event, and hungry patrons queue up as early as 7:30 a.m. for a chance to score.

“My favorite thing to smoke is brisket,” Priedite says. “There are only so many variables you

can control, and I learn something new each time I cook it.”

Visit Priedite’s website to see upcoming breakfast barbecue dates, special guests (typically breweries) and preorder events. prieditebbq.com

tions one month in advance, with prime weekend hours booking almost instantly. Lunch is a more approachable affair, with dine-in and takeout available on a first come, first served basis. bellsrestaurant.com

Bell’s If the BBQ sells out before you get to the front of the line, your backup plan is just steps away.

Pop into Bell’s, Priedite’s parent restaurant that anchors the corner of Bell St. right by Los Alamos’s historic flagpole.

The “Franch” (French + ranch) restaurant serves locally sourced, French-inspired dishes like moules frites, uni crepes, and steak au poivre. Chef Daisy Ryan was named to the Food & Wine Best New Chefs 2020, an annual short list that identifies the 10 chefs making “the sharpest, most forward-thinking and satisfying food in America.”

Bell’s releases dinner reserva-

Sea Stephanie Fish On the topic of uni, did you know that one of California’s most celebrated urchin divers lives in Los Alamos? Stephanie Mutz of Sea Stephanie Fish moved to town in 2017 in search of “a little bit more space and a close-knit community.”

She and her business partner, Harry Liquornik, work out of the Santa Barbara harbor and sell sustainable seafood directly to both restaurants and consumers. In the valley? Taste her and Harry’s goods at Bell’s, Full of Life Flatbread and The Gathering Table at the Ballard Inn. seastephaniefish.com W W W. F O O D – H O M E . C O M

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If a certain threshold levelallofapplicable COVID-19 U.S. is detected board your Control cruise ship your voyage, voyage warnings, will be ended immediately, the ship will return to thetravel, port of embarkation, and your Notice: Prior to booking, please consult Centersonfor Disease andduring Prevention travelyour advisories, or recommendations relating to cruise available at cdc.gov/travel/ travel, including return home, may be restricted delayed. notices. subsequent If a certain threshold level your of COVID-19 is detected on boardoryour cruise ship during your voyage, your voyage will be ended immediately, the ship will return to the port of embarkation, and your subsequent travel, including for yourcomplete return home, restricted or delayed. * Visit celebrity.com termsmay and be conditions.

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THE PERFECT GIF T

Great Gifts

Pacific Pickle Works wooden gift crate

Give a gift of pickles with a lasting impression. These limited-edition gift crates have been hand-branded with the Pacific Pickle Works logo to make a beautiful and rustic pickle presentation.

The crates are sturdy and have solid sliding tops, which makes for a great reusable keepsake. Each crate comes with five selections of your choosing.

Cost is $69.95. Shipping is free. To buy go to: www.pacificpickleworks.com and then search for gift crates.

Margerum Amaro

Margerum Amaro is Doug Margerum’s recipe developed after living for a bit in Italy. It’s a secret blend of fortified wine infused with herbs (sage, thyme, marjoram, parsley, lemon verbena, rosemary, and mint), barks, roots, dried orange peels, and caramelized simple syrup. Aged in cask, they are currently on solera year 12 and recommended for drinking neat. It’s perfect after dinner as a digestive or as the bitter component for a perfect Manhattan or other cocktails. Available at Margerum Tasting Room 19 East Mason across from the California Hotel. 805-845-8435.

Mark Thomas Glassware

Enjoy this beautiful hand-crafted Austrian glassware designed for unrivaled tasting experiences and meant to appeal to the senses visually, texturally, aromatically, and with each sip. California exclusive. Available at Margerum Tasting Room 19 East Mason across from the California Hotel. 805-845-8435.

Olio Bottega Gift Basket

Over 15 holiday treats packed into a reusable copper tin makes for a wonderful gift. Olives, peppers, spices, pasta, wine, sweets, and more! Available at Olio Bottega. 11 West Victoria St. oliobottega.com

24 Blackbirds

The Chocolate Gift Bundle includes your choice of 16 beautiful and indulgent hand-painted truffles, plus a fivepack of half-ounce single origin artisan chocolate bars Available at www. twentyfourblackbirds.com 18

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Fish Tales Life of a lobsterman by

Megan Waldrep

Photos by Brianna Dwyer

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t’s five in the morning, and my husband, Chris Dabney, is heading out to sea. From the first Wednesday in October until midMarch, he leaves before dawn to drive his boat to the Channel Islands to commercially fish California spiny lobster. During the season’s peak, his twelve-to-fourteen-hour days are as predictable as the next: checking traps, rebaiting, resetting, selling lobsters, lather, rinse, repeat. Yet preparing for the season is a full-time job before the dock lines are touched.

Months before the opener are spent sourcing trap materials, molding the metal into precise wire-mesh cages (three hundred to be exact), dipping every trap to withstand saltwater erosion, tying on ropes and buoys after painting each one.

Though the job is repetitive, the weather and market price are equally unpredictable.

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Weather conditions change rapidly between the islands and the mainland, and vessels are known to sink and freak accidents cause fishermen to fall overboard. Add long hours, strenuous labor, and lack of sleep to make the fatality rate for commercial fishermen over twenty times higher than the average American job. (Which means worrying for a fisherman’s safety is constant for their girlfriends, fiances, wives, and families.) To add to the stress, fluctuating market prices determined by supply and demand from international markets, trade wars, and even the pandemic mean fishermen are generally unaware of how much they’ll make until they dock the boat.

Other challenges affect a fisherman’s catch, including natural predators like sheepshead, otters, and octopuses. For example, octopus latch on to traps and uses their beaks to tear

apart and suck the meat. Then, there are the unnatural predators, like sport divers, who are known to poach traps. Recreational lobstering begins a few days before the commercial season, and sport divers are notorious for smuggling commercial traps. (Note to sport divers: taking from traps is not lobstering, it’s called stealing.)

So why chance it? Why pay hundreds of thousands of dollars for a boat, permits, fuel, and gear just to roll the dice? “There are times where it’s really hard, but it’s in my blood and what I know really well,” Dabney said.

His father, Thomas Dabney, is a retired Santa Barbara lobsterman who taught his son the trade when Chris was in middle school. “I love being on the ocean and being in a pristine environment like the Channel Islands,” Dabney said. “To finish a day of fishing and anchor up FOOD + HOME

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FISH TALES

to watch an incredible sunset, I feel very fortunate to have that experience.”

Sustainability is one of the first questions fishermen get asked, and you can eat your next spiny lobster in good conscience. The Department of Fish and Wildlife closely manages the fishery by putting in place a three hundred trap limit per permit, size limits on lobsters, as well as marine protected areas around the islands restrict human activity – both recreational and commercial – to prevent overfishing. A “bug” is legal length to harvest when it is measured using a regulation lobster gauge and is at least three and a quarter inches from “the rear edge of the eye socket to the rear edge of the body shell,” according to the state. If smaller lobsters are caught, they are tossed back to breed.

For years, you’d be hard pressed to find spiny lobsters on local menus because of their value on international markets. Although spiny lobsters lack claws like “American” or “Maine” lobsters, many seafood enthusiasts prefer the spiny lobster’s sweeter taste and richer texture, which is why Asian markets pay a premium for the California variety (though tastes are subjective). With that, Asia consumes over ninety percent of the California spiny lobster, which means lobsters travel from the boat to a truck and to a plane where it’s flown to seafood markets in China

Contact info@brassbearbrewing.com for more details 22

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and sold within days. The “lobbies” rise in popularity during the Chinese New Year, where red is considered a lucky color and spiny lobsters become a coveted centerpiece for celebratory meals.

If you have the chance to enjoy a spiny lobster this season, take a moment to think of the fishermen who harvest wild-caught seafood as you savor each bite. Although treacherous and physically demanding, commercial fishing is a salt-water-in-the-veins lifestyle that keep fishers coming back for more. It’s cold mornings and hot coffee while dolphins race the bow during an early commute. It’s the camaraderie among fishers that make them a family, and, for some, the competition that keeps them sharp. It’s as simple as an honest day’s work.

When you buy wild-caught American seafood, you not only treat yourself to the highest quality seafood available, you’re supporting a California fishery for generations to come​. Chris Dabney is just one face behind the catch.

QUALITY CUSTOM WOODWORK 50 YEAR ANNIVERSARY

1969–2019

Megan Waldrep is a writer whose work has appeared in both national and regional publications.

She is married to a commercial fisherman, and runs a lifestyle blog for partners of commercial fishermen at meganwaldrep.com.

Bug bubbles

I

f you treat yourself to a splurge of spiny lobster, you might as well splurge on the pairing beverage too. The 2018 Fesstivity Blanc De Blancs from Fess Parker Winery checks all the boxes with bright, fresh aromas of citrus and lemongrass, hints of biscuit, and a subtle minerality. Flavors of green apple and mineral notes ride a wave of fresh acidity giving way to hints of caramel and toast and a clean, crisp, balanced finish. It’s a great complement to the smokiness of your grilled local “bug,” especially if you’re dipping in melted butter. You can pick some up at The Bubble Shack in Los Olivos or go online to fessparkerwineshop.com for more options.

—Raymond Bloom

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ON THE COVER

A blending of flavors Intermezzo at the Wine Cask is a style all to its own Photos by Ashley Othic

hen veteran restaurateur and banker John O’Neill was given the opportunity to buy two of Santa Barbara’s most iconic venues, Intermezzo and Wine Cask, the first person he called was longtime friend chef Josh Brown.

O’Neill’s resume in hospitality and banking is long and spans from Boston to California. He’s been the general manager for a number of successful restaurants in Santa Barbara, including the Four Seasons Biltmore, Waterfront Grill, The Harbor Restaurant, and the original Left at Albuquerque. He was also the creative force and cofounder of the highly successful Elements Restaurant and Bar, where he was able to combine his financial knowledge with his culinary and hospitality skills.

Brown has been a professional chef his entire adult life. He’s worked with all styles of cuisine from French to Mediterranean to seafood at some of Santa Barbara’s finest, such as bouchon and Seagrass. Through his extensive travels and experience as a private chef, Brown has developed his own flavor palate that he describes as an ever-growing, concept-based technique mixed with simplicity, where the ingredients to each dish (and, more importantly, when and where you buy them, and who you buy them from) are the true star.

Together, in spite of the challenges of COVID-19, O’Neill and Brown have been testing and perfecting their vision of Intermezzo by Wine Cask. Food + Home had a chance to talk to them about what that vison is and where it might be going.

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F+H: What have you learned from past restaurant experience that you can apply to this project?

O’Neill: Well, I certainly do not know everything about the restaurant business, that’s for sure.

But what I have learned the hard way from my past restaurant experiences is that you really need to choose wisely as you build your team of people right from the start. That’s why having a partner and sounding board like Diane Garmendia of 33 Jewels was so important back when we designed Elements Restaurant. I absolutely knew for sure Diane had to be part my team again at Wine Cask and Intermezzo.

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ON THE COVER Brown: Having had the opportunity to learn and grow in some Santa Barbara’s finest restaurants, I’ve really had a great inside look at the specific clientele that I aim to serve here in Santa Barbara. Understanding this town and those that call it home has really benefited how we will adjust the direction of Wine Cask/Intermezzo as we move forward. It’s a fluid experience.

F+H: John, how has your experience in banking helped you in the planning of this restaurant?

O’Neill: My banking career has most definitely come into play with Wine Cask and Intermezzo. Having dealt with the finances of several startup businesses both large and small, I’ve seen what’s needed to make them successfully manage the business of an operation. Many times people open a restaurant because they have a great passion or talent for food and hospitality, but without knowing how to crunch the numbers, the business won’t be sustainable. It’s the least fun part of the job, but a very necessary one.

F+H: Josh, what are your goals in designing the menus Brown: The concept here at Intermezzo has always been designed to reinvite the community back into the space. That said, I really wanted to broaden our audience and hit the mark on a variety of price points. The goal here for me is to allow people the idea of finding Wine Cask/Intermezzo for all different experiences. With the current menu, folks can find it comfortable here for a great cocktail and a pizza on Tuesday, then see themselves here for a blow-out dining experience on the weekend and really celebrate that something special with style. Guests should keep their eyes out for our nightly specials that more appropriately showcase some of my higher-end cooking background.

F+H: How would you describe the perfect food and service experience at this restaurant?

O’Neill: For me it’s very simple. Hot food is hot and cold food is cold. All served with a little side of rock ’n’ roll and a couple of cocktails.

Brown: Perfect? We’re always striving to hit every detail from the moment guests step through our doors. The total of every little attention to detail is what really combines to create an all-encompassing experience that could be described as perfect. We will always keep straining to reach that goal daily.

F+H: What is your best blend for the front of the house with the kitchen part of the house?

O’Neill: Having worked in both the front of the house and back of the house in my career, I’m lucky to be able to maneuver my way around most challenging situations that come up.

Diversity and communication is the name of the game.

Brown: Communication! Constant communication between myself, John, and the rest of the management team is how this big show comes together each night.

F+H: Do you need a sense of humor to run a restaurant?

O’Neill: Please see question four.

Brown: Absolutely! This business is not for the faint of heart.

Each day there are numerous hurdles that would likely get the best of anyone. Everyone involved with this monster is tasked with keeping a light heart and a diligent work ethic. Sense of humor is a must to enjoy the hard work that everyone on our team delivers.

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READY FOR YOUR STAYCATION?

MELuxuryHomes.com

Michelle@MeLuxuryHomes.com | 805.637.8061 | DRE 01861525 Stat’s provided Courtesy of Fidelity National Title.

The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Affiliated real estateagents are independent contractor sales associates, not employees. ©2021 Coldwell Banker. All Rights Reserved.

Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy BrokerageGroup LLC and franchised offices which are independently owned and operated.The Coldwell Banker System fully supports the principles of the Fair Housing Act and the Equal Opportunity Act.

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Roasted veggies & hummus

Hummus

Ingredients 2 cloves garlic, divided 1 (19-ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini 1 teaspoon salt Black pepper to taste 2 tablespoons extra virgin olive oil

Directions In a food processor or blender, chop garlic. Pour garbanzo beans into the blender, add reserved liquid, lemon juice, tahini, and salt. Blend until creamy and well mixed.

Transfer the mixture to a medium serving bowl.

Sprinkle with pepper and pour olive oil over the top.

Roasted vegetables

Ingredients 1 15-ounce can chickpeas, drained and rinsed 4 tablespoons extra virgin olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper 1 large carrot, peeled and cut into thin sticks 2 large beets, peeled and cubed 2 fennels, cut into wedges 1 large onion, sliced into rings 1 sweet potato, cubed 1 bunch (about 10) baby red or purple potatoes, halved or quartered 6-8 tablespoons olive oil 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1/4 teaspoon cayenne pepper, optional Directions Preheat oven to 375 F. Line a baking sheet with parchment paper. Spread chickpeas onto sheet in single layer and toss with the olive oil, salt, and pepper.

Roast till crunchy, 30-40 minutes, tossing halfway through.

Meanwhile, cut the vegetables according to instructions. Line a large baking sheet with parchment paper (or two if necessary) and spread the vegetables in a single layer on the sheet. Toss with the olive oil, salt, pepper, and cayenne and roast until tender and golden brown, 45-60 minutes (once chickpeas leave oven, raise oven temperature to 425 till veggies finish roasting).

Prepare pomegranate seeds, pine nuts, and herbs.

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HOME CHEF In a measuring cup, whisk together the olive oil, balsamic vinegar, maple syrup/honey, and salt.

Spread hummus onto the surface of a medium serving board (round works well too; a board with ridges to contain the glaze is best). Top with the roasted vegetables, then the roasted chickpeas. Garnish with the pomegranate seeds, pine nuts, and herbs.

Drizzle with the balsamic glaze.

Serve.

Garnishes 1/3 cup pomegranate seeds 1/3 cup pine nuts, toasted Large handful fresh mint, chopped Large handful fresh parsley, chopped 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 2 teaspoons maple syrup/honey Pinch of salt

OATS & BANANA PANCAKES

Yield: 8-10 servings

Ingredients 3 cups gluten-free oats 2 cups water 2 bananas 1/2 teaspoon cinnamon 1-inch piece vanilla bean, seeds extracted 1 tablespoon virgin coconut oil Whipped coconut cream Runamok maple syrup and berries for topping Instructions Mix oats, water, bananas, cinnamon, and vanilla together in a blender until it reaches a smooth consistency. Heat some of the coconut oil in a large skillet over medium heat.

Flip pancakes when the edges begin to darken and can be lifted easily.

When lightly browned on the second side, remove pancakes from the skillet. Continue cooking until all of the batter is used, adding coconut oil and turning down the heat as needed. Serve immediately with maple syrup. Optionally you may top with coconut whipped cream and berries.

Runamok’s collection of barrel-aged, infused, and smoked maple syrups are available at runamokmaple. com and can be shipped anywhere in the U.S. The Vermont-based brand also sells its products at retail shops and specialty grocers in all 50 states.

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Earth-grown goods for coastal living.

Find premium flower, edibles, beverages and more from the most trusted brands in California cannabis - only at The Farmacy Santa Barbara.

Shop in store or order now for no-fee delivery and express curbside pickup.

The Farmacy Santa Barbara 21+ Cannabis Shop & Delivery Service 128 W Mission St, Santa Barbara, CA 93101 BCC License No: C10-0000293-LIC

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thefarmacysb.com

(805) 880-1207

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COOKING WITH C ANNABIS

Smooth finish

I

f you’re looking for just the right finish to a classic holiday dessert (chocolate mousse), you might try adding a few drops of Jellyfish CBD tincture, locally grown and produced by Glass House Farms. This CBD-rich wellness tincture has anti-inflammatory benefits, provides pain relief, and delivers a feeling of relaxation and calm without the head high. Who doesn’t want something like that around the holidays?

3 2 FOOD + HOME

Ingredients 2 large eggs 1/4 cup granulated sugar 1 pint (2 cups) heavy whipping cream, divided 6 ounces (1 cup) semi-sweet chocolate chips Jellyfish CBD tincture from Glass House Farms (about 2 droppers for each individual serving)

Instructions To a large bowl, add the eggs and granulated sugar. Beat on high until fluffy and thick, about 3-4 minutes. Meanwhile, in a medium saucepan heat the heavy whipping cream until hot to touch, or about 135 degrees F. Make sure it’s not too hot as it could scramble the eggs in the next step.

With the handheld beaters on low, ever so slowly drizzle the cream into the whipped eggs.

heat past this point. You may need to adjust your stovetop to lower or raise the temperature slightly.

If you do overheat the mixture, run it through a fine mesh strainer to remove any egg lumps. The eggs will be fully cooked at this point.

Remove from heat, stir in the semi-sweet chocolate chips, mixing until fully combined and smooth. Refrigerate 3-4 hours or until thickened.

To serve, pour 1/3 cup

Go slow; again, you don’t want to scramble the eggs. This gently brings the egg temperature up to the cream temperature, a little at a time. Pour the combined mixture back into the pot. Heat on the stovetop over low heat.

Stir continuously until thickened, about 5-8 minutes. During this time, a thermometer should read 150 degrees F. Do not

chocolate mousse into a martini glass or dish.

Stir in 1-2 droppers of CBD oil. Garnish with raspberries, mint leaves, and shaved chocolate chips. And relax!

Jellyfish CBD tincture is available at The Farmacy, 128 West Mission St. thefarmacysb.com. For more info on Jellyfish CBD tincture visit farms.org W W W. F O O D – H O M E . C O M

HOME CHEF

PLUM HABANERO SALSA

Recipe and photo by Danielle Fahrenkrug Delightfulmomfood.com This plum habanero salsa is a wonderful way to use up seasonal plums and juicy tomatoes. It’s a little bit of sweet and spicy wrapped up into one delicious salsa. Top it on tacos, burgers, salads, and pork chops.

INGREDIENTS 2 lbs tomatoes cored and halved 3 lbs firm-ripe plums pitted and diced 1 medium red onion diced 2 cloves garlic minced 2 tbsp tequila (optional) 1/3 cup bottled lime juice 1 tsp salt 2 tsp coriander seeds, toasted and crushed (or 1 teaspoon coriander powder) 2-3 habaneros minced INSTRUCTIONS Pre-heat oven to 350 degrees F. Halve tomatoes and place on a baking sheet cut side down. Roast 20 minutes then turn tomatoes over and roast an additional 10 minutes. Let cool then roughly chop.

Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

Combine tomatoes with remaining ingredients in a stainless steel pot. Bring to a boil, then lower heat to simmer, cook stirring frequently until plums soften and salsa thickens, about 20 minutes.

Ladle hot salsa into a hot jar leaving a half-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.

Place jar in boiling water canner. Repeat until all jars are filled. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal; they should not flex when center is pressed.

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STYLE + DESIGN

A green polished floor

D

id you know polished concrete is considered an environmentally green flooring system and is LEED approved? When you polish concrete, you add years of durability and lifespan to your floors, especially in high-traffic areas. It’s also about six to eight times less expensive when compared to a typical oak floor. You can also add dyes designed for concrete polishing to bring color as well as other options such as scoring, creating radial lines, grids, bands, borders, and other designs. Add some floor rugs for color and maybe some modern-style furniture and call it a day.

—Raymond Bloom

For pricing and more info on polished concrete flooring visit greensideepoxy.com 805-770-5098.

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STYLE + DESIGN

D

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

Available at Italian Pottery Outlet, 929 State St. www.italianpottery.com All of their pottery falls into the category of Italian Majolica. To be considered such it must be made of European red clay.

After the item dries and is fired the first time, it’s dipped in a white, chalky coating over which the design is painted entirely freehand with lead-free mineral glazes. It’s then fired again to bring out the colors of the various minerals.

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FOOD + HOME

Added textures

T

he Waterways pattern by Stone Impressions is a beautiful combination of soft, watercolor textures contrasted with a complex geometric pattern. Perfect accent touch for builtins, back splashes, or entry walls.

Available at Tileco, 7 North Nopal, Santa Barbara. 805-564-1868. www.tilecodist.com W W W. F O O D – H O M E . C O M

Italian Pottery plates photographed by Mehosh Dziadzio

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STYLE + DESIGN

A good look

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unbrella Fabric has been hailed by designers as the best in outdoor cushion fabrics. Highly durable, water-resistant, and fade-resistant, the cushions come in a variety of colors and are mildew-resistant and easy to wash. The right stuff for poolside patios, vacation rentals, or hotels.

Design consultation, custom sizes, small and large orders available from Van Nuys Awning. www. vannuysawning.com 805-669-9138.

A matter of style

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Street, the most customizable bath series offered

by California Faucets to date, lets you play with shapes and textures to define your ideal style. Whether you’re looking for a Zen-like single-hole style (shown) with smooth textures or a fun and funky faucet with knurled or carbon fiber inserts, D Street lets you experiment with over 500 configurations. www. californiafaucets.com Available at Economy Supply, 632 E Haley St. www. economysb.com

Premium stainless

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utdoor cooking at its finest. Coyote outdoor kitchen systems are made with premium-grade stainless steel for maximum durability and guaranteed wow factor.

Available at Warehouse Discount Center, 3920 State St. 805-898-9883.

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Reimagine your home

projects. a unique building company.

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Gardens Are for Living

Food WW W. FHome O O Summer D – H O 2017.indd M E . C O M1

F O O D + H O6/8/17 M E 1:08 PM 39

Photo by Jim Bartsch

BUILDER NOTES

This Historical Estate was meticulously restored and upgraded for energy efficiency.

Building for a low-carbon future

By Dennis Allen

A

s the reality of climate change hits home, we must react with the most immediate and impactful counterstrategies possible.

The building sector, which accounts for 40 percent of annual global emissions, has put forward three top strategies: Repurpose buildings wherever possible rather than demolish and build new.

Aggressively reduce the operating emissions of existing buildings by transitioning buildings to zero-net-energy.

Build with low-embodied carbon materials, and, ideally, with carbon-storing materials.

The third point is of growing importance.

While a zero-net-energy building reduces carbon emissions, most of the impact is in future years, a little each year over the 50 year or so life of the building. On the other hand, if the up-front embodied carbon emissions from the harvesting, manufacture, and transport of a building’s materials is zero or even negative, the impact on the climate is immediate and powerful. Emissions that are avoided today do more to slow climate change than those averted in the future.

Which materials are carbon storing? The 40

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most potent ones are plant based, because they absorb carbon during growth and lock up that carbon when turned into building materials, storing it for the life of the building. Some examples: Cross-laminated timber panels are made up of alternating layers of perpendicular boards.

Because small-diameter trees, pest-damaged trees, and even trees killed by wildfires are used in fabricating these panels, forest resources are more fully utilized. CLT panels are strong, stiff, stable, relatively lightweight, highly fire resistant, and often big (20 inches thick and 60 feet long). They can often be substituted for steel and concrete in high-rise construction.

All bamboo building materials. When laminated into posts, beams, glue lams, and trusses (trade name Lamboo), it rivals the strength ratio of steel.

CalStar bricks and pavers. These are manufactured from fly ash, a waste product, using a small fraction of the energy needed to fabricate other masonry products.

Hemp products are resistant to fire, mold and insect damage. They are made from the

woody core of the cannabis plant combined with lime and water and have received the top negative carbon rating of any material. Hemp composite blocks (developed by JustBioFiber) are structural. Hempcrete is an insulation.

Other low-carbon insulating materials include cellulose, fiberboard (Gutex Multitherm), recycled denim, and mushroom insulation.

Ecosmart drywall. This product uses less energy, resources and water to manufacture, is fire-resistant and lighter in weight, thus requiring less energy to transport.

Green concrete. Cement accounts for around six percent of greenhouse gas emissions. Green concrete focuses on substituting recycled waste materials (fly ash, rice hulls, or blast-furnace iron slag) for cement and aggregates. Some mixes sequester carbon for curing.

These carbon-storing materials are widely available, mostly cost-competitive with traditional materials, and don’t require learning new construction skills.

Dennis Allen is the Founder and Chairman of the Board for Allen Construction in Santa Barbara. BuildAllen.com W W W. F O O D – H O M E . C O M

economysb.com

Modern Look Stainless steel 33-inch sink with accessory ledge from Blanco, which comes with its own custom cutting board. You can also add a steel colander.

Economy Plumbing Supply | 632 E. Haley | 805-965-4319 | www.economysb.com

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Christine Cowles & Mauricio Bergamin Santa Barbara’s home staging duo

HOME STAGING INTERIOR DECORATING 805.729.2410 STYLEDANDSTAGEDSB.COM FOOD + HOME

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REAL ESTATE

Vacation rental makeover

By Christine Cowles

1. Provide local amenities. Guests are coming to our area to enjoy the top-notch climate, dining, wine, and more, so greet them with local treats they won’t find elsewhere.

Stocking your rental home with towels and robes from The Riviera Towel Company or soaps from 42

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Santa Barbara Company will go a long way in making guests feel they are getting a true local experience. Be sure to include close-up photos of these amenities on your website or vacation rental listing.

2. Make your rental Instagrammable. Yes, that’s a word now. Statistics show that millennials make up about 60 percent of all guests who have ever booked AirBNBs, and this means they will likely capture their stay on social media.

Give your listing a competitive edge by providing features which become the backdrop for great photos. Guests will love posting selfies while cooking pizza in your outdoor pizza oven or riding your beach cruisers along the bike path.

3. Decorate for your guest. Many travelers are looking for updated homes with unique touches. If your short-term rental is a studio or bungalow, decorating with a boho beach vibe will help attract younger travelers. Alternatively, if your vacation rental is a four-bedroom home with a pool, you’ll want to decorate it to appeal to families and stock it accordingly.

4. Help renters have a local experience. One of the top advantages of staying in a vacation rental over a hotel is getting local expertise. Providing guests with recommendations to your favorite restaurants, activities, beaches and hikes in your welcome guide will help contribute to their over-

all experience and they’ll likely write top-notch reviews once they leave.

5. Please, please, please... hire a professional photographer. Welllit photos of a home will help garner more bookings, and it’s best to include both wide-angle photos showing the entire room as well as detail shots of your home’s unique features. Be sure to also include photos of our area’s iconic spots, like the Mission, wharf, courthouse, and beaches.

Christine Cowles is a freelance writer and design consultant and is the owner of Styled & Staged Santa Barbara, 805-729-2410. styledandstagedsb.com W W W. F O O D – H O M E . C O M

Photo By: Mauricio Bergamin

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ot surprisingly, bookings of vacation rentals rose at a faster rate than bookings at hotels in 2020. This is great news for owners of short-term rentals, but if you want to keep it booked regularly and command a hefty nightly rate you’ve got to put in some effort. Here are my top five tips to help you differentiate your rental property so it stands out above the rest:

WATER WISELY IT'S SIMPLE

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Down the Drain!

When it rains, pollutants on the ground can quickly wash into our storm drains, creeks, and ocean.

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Learn more at SBCreeks.com! @SBCreeks W W W. F O O D – H O M E . C O M

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KITCHEN SPACES

Construction by Allen Construction of Santa Barbara.

805-884-8777. www.buildallen.com Photo credit Jim Bartsch

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KITCHEN SPACES

Design and construction available at The Kitchen Company. 805-682-4003. www.thekitchencosb.com

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KITCHEN SPACES

Design and construction available at Santa Barbara Interiors. 805-450-0282. www.santabarbarainteriors.com

Design and construction available at Reed Interiors. 805-684-7583. www.reed-interiors.com 46

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KITCHEN SPACES

Design and construction available at Santa Barbara Design & Build. 805-453-0518. www.santabarbaradesignandbuild.com

Construction by Allen Construction of Santa Barbara.

805-884-8777. www.buildallen.com Photo Jim Bartsch 48

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yes to a new year and yes to a clean slate!

GARDEN NOTES

Fool-proof edible gardening The autumn edition

By Lisa Cullen

H

ow lucky are we, to live in a place where we can harvest from our gardens every day of the year. Admittedly, edible gardening isn’t for everyone. If you’re the impatient sort or aren’t doing it just for the fun of it, don’t bother; instead, go to the Farmers’ Market and enjoy edible gardening that way. Growing edibles takes a bit of time and patience and the rewards are in the eyes of the beholders, for sure.

However, if you’re an adventurous soul, take heed; anyone can grow edibles. Hopefully, I can provide some guidance on how to be successful.

One tip right off is to buy “starts” instead of seeds. Seeds are great if you’re an experienced gardener, but for the beginner, let someone else start the seeds for you. All of our local nurseries have an abundance of seedling choices.

In the beginning, there is soil

Whether you’re planting in containers or raised beds, the soil blend is likely the most 50

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important element. Try not to buy the “Miracle” type of bagged soil, instead use one that contains natural substances. The most common mistake is to use too rich a soil. Go ahead and buy a raised bed mix, however, combine it with native soil about 50/50. If your soil is lumpy clay, then mix in sand or decomposed granite. If seedlings are getting too much nutrition from the soil, they will NOT grow.

Edible gardening in containers

Containers are an easy and perfect way to get your feet wet in the edible gardening world, and herbs are a good starting point. Select herbs you use regularly: rosemary, thyme, basil, parsley, chives, etc. Be sure to place them just outside your kitchen for easy access.

Certain herbs like mint, lemon balm, oregano, and marjoram will quickly dominate so plant them in their own pots. A bonus: Herbs are available year-round at our local nurseries so you can start them any time of year. All vegetables and herbs flourish in containers.

Try several combinations in one pot; have fun with the different colors and textures.

Raised beds

When you’re ready to commit to the long term, install raised beds. Recently I discovered a very affordable and easy-to-assemble raised-bed kit. The brand is Greenes. I ordered mine from Home Depot, and they delivered them to my house! No tools required.

Of course, you can get fancy and make raised beds a garden feature and even construct them so they double as seating benches.

Gopher wire is a must no matter your style.

Line the bottom and sides with quarter-inch welded wire and you will be protected from gophers for a very long time.

Planting from seed

If you’re a patient gardener, I encourage you to branch out and plant vegetables from seed.

The advantages to this are greater diversity.

There are seed companies that specialize in heirloom seeds, which you cannot easily

find. Try some of the exotic, interesting, and colorful varieties (there are vegetables in every color of the rainbow) and it’s fun to experiment. (Remember when I said you should do this for the fun of it?)

Folks find joy in different places. I happen to love experimenting with growing different vegetables. I hope you will too.

Open to the Public Tuesday-Sunday 9am-4pm/Closed Mondays 5320 Overpass Road, Santa Barbara CA 93111

(805) 964-7811

What to plant now for a winter harvest

The list of what to plant in fall is extensive and includes all the cool-season greens such as kale, chard, collards, broccoli, arugula, lettuces, and Asian greens, as well as fennel, brussels sprouts, cabbages, shallots, garlic, potatoes, kohlrabi, and all the different varieties of peas. (Just be sure to give the peas something to grow on.) All these fall crops are easy to grow. Growing potatoes can be a fun project, particularly if you have kids.

WE LOVE PLANTS

Pro Tip: Plant hearty greens every two years or so and continue to harvest from them all year round.

Clip the leaves and let them keep growing. If you use as much as I do, that alone will be worth it. A bonus of growing them yourself is you can get all those expensive baby greens from your own garden.

Pro Tip #2: Bugs such as aphids love greens as much as we do, but no problem. If your kale has bugs on it, harvest as usual, soak in a bowl of heavily salted water and rinse. Bugs are gone! No need to invest in store-bought vegetable washing concoctions.

I hope I’ve inspired you to try growing your own food, or at least some of it. I love seeing others get their hands dirty!

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

The heart of our garden center is our plant nursery We offer plants from all around the globe that are unique and rare Come find inspiration in our meticulously designed outdoor “showrooms” And create a garden unlike your neighbors Landscape plants, house plants, pottery, fountains, birdbaths, statuary, arbors, outdoor furniture, and decor to complete your garden vision.

Visit our website and on-line store at TerraSolGardenCenter.com ALL ON-LINE ORDERS are Pick up or Local Delivery Only Like us on FaceBook for up-to-date information

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ART

Through a new lens

By Nancy Ransohoff

T

he workplace is in flux as many people transition from working at home and head back to offices, at least for part of the workweek.

Photographer Eliot Crowley is on a mission to make the experience more inspiring, visually appealing, and motivating.

Crowley, a Brooks Institute graduate, has been a commercial photographer for 45 years. He’s worked with clients ranging from Bank of America to Patagonia, and is known for his varied portfolio of narrative-driven work. “I enjoy doing photos for my clients’ ads,” he says.

“They all need a story to be told.” The award-winning photographer’s work has been exhibited nationally and sold internationally. Some of his images may be seen in spaces around Santa Barbara, including Barbareño restaurant and Ridley-Tree Cancer Center.

Crowley’s new venture, Lease Art (eliotcrowley.net), offers businesses an opportunity to lease his photos on a monthly subscription basis.

Each quarter, the framed images, which are custom printed on metal, are replaced with new pieces. “It’s pleasant, stimulating change,” says Crowley. His hope is that the visual stimulation is inspiring, helping to spark the imagination and increase enjoyment for those working in the office. “Customers and clients who visit the office appreciate the visual refreshment too, and are more likely to want to come back.”

With more than 400 images to choose from and new ones being created all the time, clients may opt to make their own selections or invite Crowley to curate each quarter’s photos. Many of the available images are from his domestic and international travels. They include scenes that project a timeless beauty and relevance, such as undulating sand dunes in Death Valley, with a dramatic play of light and shadow; lush trees lining a sapphire-blue Wisconsin lake; and a Santa Cruz surf 52

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shop in early morning light. International shots include a London cab, with its taxi light glowing in the fog, and a majestic silverback gorilla in Rwanda. Closer to home, works include local scenes such as graceful palm trees lining Butterfly Beach, and a pod of frolicking dolphins.

Crowley has also shared his passion for photography through teaching. After receiving his MFA degree in 2009, he taught for seven years at the Brooks Institute. His thesis subject for his MFA was a series of narrative-driven portraits of people he met while traveling along U.S. Route 395. He had traveled the route often with his family to Yosemite National Park during his childhood. “Perhaps that’s where my love of photography started,” he says. “There were a lot of Ansel Adams photos on the walls of buildings we would visit. I was captivated by them.”

That feeling of being captivated by a photograph or artwork, and having it resonate with the viewer, is what art is all about, in Crowley’s view. “The fundamental purpose of art is the underlying intention to appeal to, and connect with, human emotion,” he says. “That dance, between storytelling and photographic art where images linger in your memory, are tactile for your eyes, and stimulate imagination.” As people head back to offices and work, those connections and discoveries, he hopes his creations will help their imaginations come in to play.

Visit eliotcrowley.net for Lease Art details.

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ART

Putting the pieces together A fresh take on jigsaw puzzles

By Nancy Ransohoff

W

atercolor artist Robin St. Louis was looking for a jigsaw puzzle as a gift for a friend and not having much luck. “I couldn’t find anything I liked,” she says. “Puzzles seemed to be stuck in a time warp. To me, if you’re going to take the time to put together a puzzle, you should love the image. I wanted an image that was fresh and fun; something my friend would be excited to work on and see it come together. And I wanted a painting, not a photograph.”

Weeks later, during the early days of the COVID lockdown, the Palm Desert-based artist was having a Zoom happy hour with some friends when one suggested that her paintings would make great puzzles. That was the spark for Sunlit Studio Puzzles, St. Louis’s new boutique jigsaw puzzle company that features her vibrant watercolors in a line of six different 500-piece and 1,000-piece puzzles.

St. Louis, who has won numerous national awards for her art, has been painting for 35 years, mostly in watercolor. “The way I got started in watercolor was in the adult ed program through Santa Barbara City College,” she says. She’s enthusiastic about supporting future artists, and donates five percent of all profits to organizations providing arts education for youth.

St. Louis lives in Santa Barbara in the summers and enjoys depicting it in her work. “The Santa Barbara Farmers’ Markets have provided the inspiration for most of my paintings,” she says. “They’re pretty much my favorite places on Earth. You’ve got your bright sunshine, lots of beautiful, colorful flowers, and happy people focused on choosing just the right tomato or eggplant.” Five of her puzzles feature the Santa Barbara Farmers’ Markets in candid, casual scenes of friends chatting with arms full of bright bouquets among produce bins bursting with vibrant fruits and vegetables. “I like my paintings to tell a story,” says St. Louis.

“And I hope my paintings and puzzles convey my joy in being in Santa Barbara.”

Working in her sunny home studio, St. Louis takes about three to four weeks to complete a painting, which she often exhibits in national watercolor shows. She likes the idea of her paintings having another life as puzzles, with people looking at and interacting with them closely.

“They notice things, like ‘Look at that … there’s turquoise in that blonde hair!’” she says. Her works lend themselves well to puzzles and 54

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present a good challenge. “What I’ve learned is that what makes a good puzzle is a lot of pattern and variety over the entire surface of the painting. The fact that these are the only watercolor puzzles that I’m aware of adds another level of interest, I think. People say they fall in love with my colors, and when you look at the puzzles closely, you’ll notice that there is so much fluidity and variety in the colors as they blend and flow together.”

To achieve her layers and intensity of color, St. Louis uses a unique process. “My paintings usually start with four colors (a yellow, a red and two blues) arbitrarily splashed and sprayed and tilted around on wet watercolor paper,” she says. “After that layer dries, I paint my subject on top. I think the first layer, which you can see through the transparent watercolor applied later, provides subtle variations and interest throughout the painting, and I think it is particularly lovely in the ‘whites,’ which in my paintings are not white at all, but soft random mixtures of pink, yellow and blue. These read as whites, but feel more like light to me, since we know from prisms that light has a secret rainbow inside.”

Adding to the fluid feel of her work, St. Louis wets the area where she’s applying paint and drops the pigments into the puddle, rather than brushing it on. “I think this gives a nice ‘liquid’ surface quality,” she says.

Each puzzle comes with a full-size poster of the image (the same size as the finished puzzle) and there’s also a “Missing Piece Guarantee.”

Anyone who’s gotten to the end of a jigsaw puzzle only to find they’re one piece short will appreciate the Sunlit Studio offer: Just take a picture of the spot on the puzzle and they will send the missing piece in the mail at no charge.

All puzzle paintings are also available as giclées, archival-quality custom art prints on textured, heavy watercolor paper that look identical to the original painting.

Sunlit Studio Puzzles (sunlitstudiopuzzles.com and Instagram @sunlitstudiopuzzles) are available online and locally at specialty shops including Santa Barbara Company in downtown Santa Barbara and Imagine Artful Things in the Montecito Village Shopping Center.

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© Erin Feinblatt Stills + Motion

WINICK WINICK ARCHITECTS ARCHITECTS W C TT SS .. CC O OM M W II N N II CC KK A A R C H I T EE C

SIP+SAVOR

TASTING VENUES DOWNTOWN

CrossHatch tastings in Santa Ynez

B

y adding five percent of syrah to pinot noir, winemaker Ryan Carr creates a complexity and depth to his fruitful Pinot, Unveil. The wine is light ruby in color with hints of roasted strawberry, ripe plum, and an earthy mid-palate with a touch of spice. All of the wines produced by Cross-Hatch Winery are co-fermented blends sourced from Santa Barbara County vineyards. “Some of the best and oldest wines in the world are made this way, but with the microclimates of Santa Barbara it really adds another layer to the process,” says Carr. “Co-fermentation brings out and creates flavors in the wine that would not have existed otherwise.”

Tasting room is located at 1090 Edison St. in Santa Ynez. Reservations call 805-691-9192.

Large Formats

W

ine ages better and longer in larger bottles, and large bottles certainly make a huge impact at any holiday gathering and special occasion. “Our best wines at Margerum come in magnum,” says tasting room manager Morgan Kelly. Margerum Winery crafts several large-format varietals. One such is named Uber, a co-fermented syrah that uses many of the top Santa Barbara County syrahs in its blend.

Great as a gift, but since all of the large-format wines are stored at the winery, you’ll need to allow at least a week for delivery.

Tasting room located at 19 East Mason St. in the Funk Zone.

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Au Bon Climat: Specializing in Chardonnay and Pinot Noir. 813 Anacapa St. 805-963-7999.

Carr Winery: Cool setting of a circa 1940s Quonset hut to sip and savor some of the best from winemaker Ryan Carr. Featuring limited production whites and reds from Sta. Rita Hills and Santa Ynez. 414 N. Salsipuedes St. 805-965-7985.

Frequency Wine Company: Features small productions of Syrah, Pinot Noir and Chardonnay by winemaker and owner Zack Wasserman. 831 Santa Barbara St. 805-770-3069.

Gassini Family Vineyards: Located in the El Paseo mall, they feature estate grown Sauvignon blanc and Cabernet Sauvignon in an elegant setting.

Happy Canyon Vineyard: Featuring Bordeaux wines from their Santa Ynez Valley ranch. In the El Paseo mall, 30 El Paseo. 805—230-0749.

Silver Wines: Open Friday-Sunday featuring specialty blends by owner Benjamin Silver including Pinot Noir, Nebbiolo and Syrah. 813 Anacapa St. Ste. 31. 805-770-8121.

FUNK ZONE Fox Winery: Owners Sarah and Blair Fox our their best Pinot Noir and Syrah.

120 Santa Barbara St. 805-699-6329.

Kunin Wines: Located steps from the beach, they feature premium Grenache and Viognier wines. 28 Anacapa St. 805-963-9633.

Margerum Wine Company: Savor elegant cheese boards, pizzas and salads as you enjoy the best from winemaker and founder, Doug Margerum. Located across from Hotel California. 19 East Mason St. 805845-8435.

Melville Winery: Features premium Pinot Noir, Syrah and Chardonnay from the family estate in Lompoc. Located on the State Street side of Hotel California. 120 State St. 805-770-7952.

Pali Wine Company: Features small production Pinot Noir and Chardonnay.

116 East Yanonali St. 805-560-7254.

Riverbench Winery: Featuring Pinot Noir and sparkling wines from the Riverbench estate in Santa Maria. 137 Anacapa St. 805-324-4100.

Santa Barbara Winery: Founded in 1962 by Pierre Lafond, the winery is the oldest in Santa Barbara County W W W. F O O D – H O M E . C O M

WINE PICKS

Sparkle this season by

Hana-Lee Sedgwick

A

s the holidays draw near, there’s nothing more festive than popping a bottle of bubbly. While you could easily reach for a glass of Champagne, why not support local by sipping a sparkler made a little closer to home? Whether you’re looking for a classic style or something more unique, these eight sparkling wines from Santa Barbara County are sure to add some sparkle to the season.

Kunin Sparkling Chenin Blanc While most people are familiar with chenin blanc as a still wine, this versatile grape makes a lovely base for sparkling wine, as it does in this clean yet complex version from Kunin Wines. Using own-rooted chenin blanc from Jurassic Park Vineyard, this bone-dry sparkling chenin shows notes of quince, pear, and savory herbs, with abundant minerality and a beautiful texture.

Riverbench Cork Jumper Cuveé Though Riverbench makes great still wines, they’ve really made a name for themselves in the sparkling category. In fact, they’re the only Santa Barbara County winery to grow and bottle pinot meunier, one of the three main grapes used in Champagne. This particular bottling, made with equal parts chardonnay, pinot noir, and pinot meunier, captures classic notes of buttered brioche and lemon curd, with a pleasantly rich mouthfeel.

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Loubud Brut Sparkling Rosé For her boutique label, winemaker Laura Roach produces limited quantities of expressive sparkling wines crafted in the traditional method, or méthode champenoise. This bottling, made from pinot noir grapes sourced from Cebada Vineyard, hits the mark with enticing aromas, fresh fruit flavors, and delicate bubbles that dance on the tongue.

Melville Blanc de Blancs Estate Sparkling Wine Made in the traditional method with zero dosage, this bright and zesty sparkler shines with lemon, brioche, and floral aromas. On the palate, complex flavors of tropical fruit and honey roasted almonds are intertwined with a vibrant layer of acidity and a refreshingly light finish.

Blair Fox Cellars Foxy Bubbles Made with grenache fruit from the Fox family’s own organically grown vineyard in Los Olivos, this brutstyle sparkling rosé offers appealing notes of red berries — think juicy strawberry and raspberry flavors — while extended aging on the lees adds a welcome yeasty character. Light and fresh, it’s a fun one to sip as an aperitif before dinner.

Solminer Pét-Nat Rosé Due to the super fresh and light-hearted character of Pétillant Natural, a lightly fizzy wine made by bottling the juice while still undergoing its first round of fermentation, these wines tend to be popular during the summer months.

But don’t discount Pét-Nat during the holidays, especially when looking for something lower in alcohol to enjoy during the day or before a big meal. In this blend of 40 percent syrah, 30 percent grenache, and 30 percent malbec, expect juicy notes of strawberry and grapefruit intertwined with a crisp, minerally finish.

Fess Parker Fesstivity Blanc de Noirs Made from 95 percent pinot noir and five percent chardonnay, this Blanc de Noirs from Fess Parker’s sparkling wine program shows appealing aromas of apple, honeysuckle, ginger, and toasted brioche on the nose. Notes of citrus and pastry dough mingle cohesively on the palate, accented by a rich yet precise texture that lingers with each sip.

Flying Goat Cellars Goat Bubbles Brut Cuveé Goat Bubbles is the line of vineyard designate sparkling wines from Flying Goat Cellars, each made in the traditional method. Though the grape varieties used in this blend vary from year to year, the Brut Cuveé is consistently a crowd-pleaser, showcasing expressive notes of stone fruit and minerality on the finish.

• Delivery and curbside pick up available • Complete inventory online • Call in your order and we’ll have it ready

renegadewines.com

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Open Mon–Fri, 11 to 3 • threepickles.com FOOD + HOME

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TASTING VENUES (continued) producing award-winning Chardonnay, Pinot Noir and Syrah. 202 Anacapa St. 805-963-3633.

SANTA YNEZ

ORGANICALLY FARMED. SMALL PRODUCTION. SAVORY EATS. FUNK ZONE. 19 East Mason Street. Santa Barbara. California. 805.845.8435

Winery - Tasting Room - Wine Bar

The Barrel Room

The Warehouse

414 Salsipuedes St. 805.965.7985

3563 Numancia St. 805.688.5757

Downtown Santa Barbara

Brave & Maiden: By appointment only, this beautiful setting features estate-grown wines of Merlot, Cabernet and Syrah. 649 North Refugio Rd. 805-693-2989.

Carr Winery Santa Ynez: A definite must do when tasting in the Valley. Same great wines as the Santa Barbara location. 3563 Numancia St., 805-688-5757.

Crosshatch Winery: Ryan and Jessica Carr’s newest tasting room features co-fermented blends that are sourced from the County’s best wineries.

Truly unique! 1090 Edison St.104. 805-691-9192.

Gainey Vineyard: One of the most established and elegant tasting rooms is the Valley, the winery features numerous reds and whites in a relaxed atmosphere. 3950 Hwy. 246. 805-688-0558.

Roblar Winery: Featuring Cabernet and Syrah and a gourmet kitchen serving up savory selections from their own farm. 3010 Roblar Ave. 805-686-2603.

Sunstone Winery: Great variety of reds and whites in a country-style setting. 125 Refuigio Rd. 805-688-9463.

LOS OLIVOS The Brander Vineyard: Taste one of the best Sauvignon blancs in California by winemaker Fred Brander. Beautiful surroundings featuring both indoor and outdoor tasting. There’s a Mexican art museum on property, too, featuring collections form Brander himself.

Epiphany Cellars: Part of the Fess Parker family of wines, winemaker Eli Parker features premium Rhone varietals in a cushy-modern tasting property right on Grand Ave., Los Olivos. 805-686-2424.

Fess Parker Winery and Vineyard: One of the most elegant destination tasting venues in the Valley featuring expansive picnic and special event settings with world-class wines from winemaker, Blair Fox. 6200 Foxen Canyon Rd. 805-6881545.

Future Perfect: Using only the fruit from local, sustainably farmed vineyards, winemaker Sunny Doench Stricker offers Syrah, Grenache and Sauvignon wines. 2933 San Marcos Ave. 805697-7162.

Brave & Maiden winery

Old Town Santa Ynez

Come in and experience the art of winemaking. www.carrwinery.com

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GRAPE SPEAK

The many moods of syrah by

Nick Franklin

A

s we transition into the cool nights of fall on the Central Coast, few things satisfy more than a pairing of a local syrah with some hearty cuisine. Yet even though syrah is ideally tailored for cool-weather drinking, this varietal always lurks in the shadow of cabernet sauvignon in terms of consumer preference.

Part of that is surely the fact that syrah is such a shape-shifter. Unlike the reliably plump, lusciously fruited quality of cab, syrah can be confounding until you understand what shapes its flavors and textures.

With syrah, climate is the most determining factor in what kind of experience it will provide. There’s a broad spectrum of flavors, aromas, and textures that accompany “cool-climate syrah” versus “warm-climate syrah.”

When syrah is grown in local areas well known for top-tier pinot noir, like Santa Maria Valley, Sta. Rita Hills, or Edna Valley, this is cool-climate syrah. There’s generally plenty of fruit, but it’s often dominated by savory characteristics that are retained in the grapes. For instance, one of the hallmark qualities of syrah is spiciness, particularly pepperiness.

Cool-climate syrah shows a distinct aroma and flavor of black peppercorns, and it’s a quality that’s only preserved in cool enough vineyards. This pepperiness comes from rotundone, a terpene that’s a major component in the essential oil of black pepper and many savory herbs, but is volatile and degraded by too much heat. It’s found in other grapes, but is particularly high in gently ripened syrah.

Other savory aspects of syrah have a similar affinity to cool growing regions. You often find a profound meatiness, sometimes with a mouthwatering saltiness (think bacon and other cured meats). There’s also a botanical kind of earthiness, with flavors and aromas of olives, herbs, and flowers.

With warm-climate syrah, fruit takes a leading role, while savory and earthy characteristics are pushed to the periphery. In warmer areas, like Paso Robles, the Alisos W W W. F O O D – H O M E . C O M

Canyon area of Los Alamos Valley, or the eastern Santa Ynez Valley, you tend find a luscious plumminess in syrahs. Sometimes the fruit can take on a discernable sweetness, with a liqueur-like or jammy quality, often accented by licorice, coffee, and chocolate.

You also find different textures depending on climate. Cooler vineyards typically provide a medium-bodied, sleek, and lively kind of syrah, as it’s often moderate in alcohol content and higher in acidity. Warmer vineyards tend to provide higher alcohol levels in syrah, so you often find a full-bodied experience with bold, round textures that appeal to cabernet devotees.

What’s great is that in our region, it’s entirely possible to find a middle ground that marries a lot of these characteristics. Syrahs from Ballard Canyon do that beautifully.

Don’t get too hung up on cool-climate versus warm-climate syrah, though. Factors in the vineyard and winery complicate climatic differences. (Ripeness is a big one). Check out these wines to get a taste of the broad range of local syrah’s possibilities.

Holus Bolus 2018 Syrah Franc De Pied The Ojai Vineyard 2018 Syrah Bien Nacido Stolpman 2018 Syrah Originals Piedrasassi 2018 Syrah Rim Rock Vineyard Paix Sur Terre 2019 Syrah Either Side of The Hill Alta Colina 2018 Syrah Old 900

Nick Franklin grew up in the Ojai Valley and lives there today. He has spent years working at The Ojai Vineyard, helping make wine among many other things. One of his favorite things about fall is cooking cassoulet to pair with a savory syrah.

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Wine+Dine

Bouchon’s exotic mushroom medley.

Photo Kim Reierson.

Perfect pairing

T

he perfect pair for fall at bouchon is a dish of exotic mushrooms and a glass of Grenache from Casa Dumetz. “We like several of their varietals, but the Grenache is our favorite,” says Mitchell Sjerven, owner at bouchon. “We find the Grenache has a purity of bright fruit yet robust tannins to pair perfectly with the earthy components of the mushroom dish. In fact, Grenache has a singular appeal in that it captures the best-of-both-worlds ethos giving the imbiber the body of pinot yet the grip of syrah.”

Bouchon is famous for their California French cuisine. www.bouchonsantabarbara.com, 9 West Victoria St. 805-730-1160.

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Celebrating 18 years in Santa Barbara ——— Open daily for lunch and dinner.

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tate treet Santa Barbara Menus available at: www.holdrens.com Visit our second location in Newbury Park.

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WINE+DINE Holdren’s

Scarlett Begonia

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HOLDREN’S STEAKHOUSE 9-ounce filet and sauteed Brussels sprouts paired with 2019 Pino Noir from Carr Winery, Santa Barbara.

SCARLETT BEGONIA Open face burrata cheese and prosciutto sandwich featuring blueberry walnut sourdough bread with chimi churri sauce. Pair with Brander Vineyards Sauvignon blanc.

SHORELINE CAFÉ Seafood Soup featuring fresh fish, calamari, shrimp, mussels, vegetables, and grilled bread.

Paired with Rita’s Earth Pino Noir, Santa Rita Hills 2016.

STELLA MARE’S Saumon en croute. Salmon baked in pastry stuffed with mushroom duxelles, braised baby turnips, creamed carrot mousseline, and roasted mushrooms with a red wine demiglace. Pair with Stella Mare’s house Cabernet Sauvignon.

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WINE+DINE

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OPAL RESTAURANT & BAR Seafood Paella. Pairs with Hilliard Bruce Pinot Noir, Santa Rita Hills.

SAVOY CAFÉ & DELI From the kitchens of Chef Kathy Shields, the scratch-made high-protein granola and Greek yogurt, paired with fresh berries, juice and organic coffee from Handlebar Roasters.

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65

THE L AST WORD

’Tis the Season for Unity

by Jeff

Miller

T

hink it’s been hard managing your family during the pandemic?

Try helping families by the thousands.

That’s the challenge Santa Barbara’s Unity Shoppe faced last year. Now approaching its 105th birthday, the agency has come through one of its toughest times ever. Normally, Unity’s full-time staff of 18 is backed by a supporters numbering up to 1,800. Unity development director Liat Wasserman calls them a “volunteer battalion.” But it was “not a good risk” during the pandemic, said executive director Tom Reed. “So we had to reorient the entire operation.”

But they made it work, and now Unity wants to express gratitude for the support of the community by honoring volunteers during this year’s 35th Annual Holiday Celebration, airing Dec. 11 from 4 to 8 p.m. on KEYT-TV. As always, since 1987, it will feature a performance by perennial cohost and major champion Kenny Loggins, who has brought “over 100 celebrities to the table,” Reed said. It’s hoped that Jeff Bridges, Brad Paisley, and Jackson Gillies will be among this year’s roster of entertainers.

This year, more than ever, the holiday campaign is going to be crucial for many families still impacted by the pandemic. In addition to gifts and groceries, Unity will supply as many as 3,500 frozen chickens and turkeys to clients. “We’ll need all that and more to take us through the end of the year, helping all those who come through our doors or we deliver to,” Reed said.

“Come through our doors” is an important phrase. “What a joy [for

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the shoppe] to be back fully open,” Reed said. Inside those doors shoppers find shelves jammed with food products, clothes, and toys. Among the latter are hundreds of toys hand-crafted by senior supporters. Said the woodworkers’ “Volunteer in Chief,” Steve Scheftik, “25,000 handmade toys and 30 years later, I can’t think of anything more gratifying than giving back in this way.”

What’s special about the Unity way is this: Clients make selections just as they would at any shop, and at the end, “children say, okay, this is normal,” Reed said. “Kids don’t know no money changes hands. That’s intentional. We don’t want families feeling like second-class citizens.”

It’s all a monumental achievement, especially because it’s only part of what Unity does. “One of my favorites is the Senior Resource Center in the back of the Gift Shoppe,” Reed said. “We take care of over 3,000 seniors back there,” assembling gift boxes for seniors in care centers.

Referring agencies send lists of needs and Unity fills them. “Say Mary needs a robe or slippers or even shower gel,” he replayed. “Here’s her size and her favorite color,” and in the box it goes. “The Senior Center is a magic place,” he said.

Unity’s unique way of supporting the Santa Barbara community was inspired by its longtime director Barbara Tellefson, who died a year ago.

“She was an amazing woman, who poured her heart, soul, and treasures into this place,” Reed said. “Her mantra was that to understand what it feels like to be in the shoes of our clients, you must begin by listening intently — that’s where the dignity lies. And that was Barbara in a nutshell.”

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