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PLUS: OJAI JELLY HOTEL YNEZ SUMMER WINES TASTING AT PRESQU’ILE WINERY DESIGNER PAUL HENDERSHOT SUMMER SALADS AND MORE!
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DESIGNING THE DREAM A MODERN REMODEL BY ARCHITECT BARRY WINICK Photo By Paul Warchol
R O 3.7 Private Acres on Las Alturas Offered at $6,500,000
PISB.
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 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. 21NBM4-DC_GLA_6/21
Close your eyes. What do you see? Floor to ceiling windows with endless vistas... Smooth plaster walls with exposed beams... An open space with warm, cozy woods... Natural stone and reclaimed planks... Clean lines and beautiful details... A home built with sustainability in mind? We can do that.
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One-of-a-Kind Luxury Estate
Approx. 6,782 sq. ft. (Measured) House with 5 Bedrooms, 6 Baths Pool | 2-Car Garage | Acres: 1.2 | Renovated & Ground-Up Build 2017-2018 Offered at $8,650,000
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Ortega Ridge Road | Represented Seller
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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. 21P56N-DC_GLA_7/21
ON THE COVER
DESIGNING THE DREAM A modern remodel where form follows function . . . . . . . . . . 46
F E AT U R E S
Firsts: q&a with private chef coco laforge . . . . . . 17 The cellar at S.Y.R. Rises again . . . . . . . . . . . . . . . . 18 Santa maria’s presqu’ile winery . . . . . . . . . . . . . . . . . 20 Grape escape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Summer-worthy wines . . . . . . . . . . . . . . . . . . . . . . . . 24
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Made local: ojai jelly . . . . . . . . . . . . . . . . . . . . . . . . . 26 Home chef: viva summer salads!! . . . . . . . . . . . . . . . . 28 Cooking with botanicals . . . . . . . . . . . . . . . . . . . . . . 33 An easy rockfish salad you can’t mess up . . . . . . . . . 34 Style & design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39 Builder notes: windows 101 . . . . . . . . . . . . . . . . . . . 42 In the garden: outdoor living central coast style 50 Garden design: paul hendershot . . . . . . . . . . . . . . . 54 Health: Orthobiologics . . . . . . . . . . . . . . . . . . . . . . . 56 The risks of being male during the pandemic . . . . . 58 The best and worst of times . . . . . . . . . . . . . . . . . . . 58 Dining out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60 In the kitchen with chef josh brown . . . . . . . . . . . . 62
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DINING OUT
SUMMER DINING A sampling from local kitchens . . . . . . . . . . . . . . . . . . . . . . . . . 61
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FIND OUT MORE
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Winery - Tasting Room - Wine Bar
Publisher & President
Philip Kirkwood phil@food-home.com Dining & Copy Editor
Jeff Miller Wine Editor
Hana-Lee Sedgwick Travel Editor
Leslie A. Westbrook Contributors
The Barrel Room
The Warehouse
414 Salsipuedes St. 805.965.7985
3563 Numancia St. 805.688.5757
Downtown Santa Barbara
Old Town Santa Ynez
Come in and experience the art of winemaking. www.carrwinery.com
Raymond Bloom Angela Borda Christine Cowles Lisa Cullen Danielle Fahrenkrug Lynette La Mere Corina Sylvia Photography
Jim Bartsch Michael Brown Joshua Curry Eliot Crowley Mehosh Dziadzio Braulio Godinez Ashley Hardin Chuck Place Kim Reierson Corina Schweller Alexander Siegel Shelly Vinson Social Media Consultant
Kara Pearson
Strong, durable & resilient
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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. W W W. F O O D – H O M E . C O M
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Photo courtesy of Olio e Limone Ristorante and Kevin Steele / kevsteele.com
OLIOCUCINA.COM 11 W. Victoria St., Ste.’s 17, 18 & 21 | Santa Barbara, CA 93101 | 805.899.2699 16
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FIRSTS
From sea to Santa Barbara Q&A with private chef Coco Laforge By Hana-Lee Sedgwick
P Lena Britt Photography
rivate chef Coco Laforge serves up what she describes as “fresh California cuisine with a Mediterranean influence” to her clients throughout the Santa Barbara area, but it wasn’t until she pursued a career in yachting that she ever considered cooking as a profession. I sat down with Chef Coco to hear more about her journey and why she traded an exciting life at sea for Santa Barbara. So tell me, how did you become interested in being a chef? Has food always been something you gravitated toward? I studied languages in undergraduate and spent a lot of time in France and Spain, so I was introduced to a lot of great foods then. However, it wasn’t until I worked on yachts as a stewardess that I ever considered becoming a chef. As much as I loved yachting and traveling, I didn’t love being a stewardess, which involved a lot of serving and cleaning toilets [laughs]. At the same time, I noticed that all the yacht chefs were the ones getting time off the boats in ports, and they were their own bosses, so I thought that could be a good fit for me. It would also allow me to have a career after yachting, so I switched game plans to go to cooking school at Tante Marie’s in San Francisco with the idea of going back to boats to cook. W W W. F O O D – H O M E . C O M
How was cooking school for you, and what did you take away from it? Tante Marie’s was an absolute joy of an experience and I am so happy I chose it. What I took from cooking school is that I didn’t know anything! [laughs] Not that they didn’t do a great job of teaching me, but I just realized how much there was still to learn. Cooking is such a challenge and that’s what I love about it, because I have to be present and in the moment. You’re only as good as your last meal, so there’s this focus and creativity that has to happen. You can’t just zone out or rely on your last meal. You’re taking all these ingredients and putting them together in a way to make something delicious. Yes, it truly is an art. So after cooking school, you went back to yachts to work as a chef. What were some of the highlights? Yachting is so fun, but hilarious because you live at work. I got to cook for some really interesting people, had provisions flown in on seaplanes, and fishermen would bring in whatever they caught that day. I visited the South Pacific, Norway, the Greek Islands, the Caribbean. It was an amazing experience and I would encourage anyone to try it, but I was ready to come home. (continued) FOOD + HOME
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What are the biggest differences between being a chef on land versus at sea? Even though we were floating, I worked on 230-foot yachts with huge walk-in fridges and big pantries, so I only went to the grocery store maybe once every two weeks. Now I’m grocery shopping almost every day. Another big change is not working in the same kitchen all the time. For private events I often cook in places not knowing what equipment they may have on hand, or maybe the oven temperature is off, so it’s been an interesting challenge to ensure the food still comes out great no matter where I am. Also, I’ve always had an affinity for gardens, and that was something I really missed on boats. I currently have a tiny garden and love using the things I grow in my cooking, but more than anything it keeps me connected to what’s in season. Would you say you have a favorite dish or type of food to cook? To me, whether I’m searing chicken or fish, making a sauce, or baking bread, it’s the act of cooking that I love. I’m always trying new recipes, and I love that I’m in a position where I can have such breadth of knowledge, instead of specializing in just a few things. I feel very lucky. www.cocolaforge.com 18
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Octopus by Leslie A. Westbrook. Others courtesy SYR.
When you say “home” you mean Santa Barbara? Yes, my family is from here and I am so lucky to call Santa Barbara home. Even after working around the world, I’m just floored and overwhelmed by how good we have it here. There’s nowhere else I need to be.
The cellar at S.Y.R. rises again
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he phenomenal wine list at the San Ysidro Ranch is the size of a phonebook and the 12,000 bottles includes 120 bottles of 70 Chateau Petrus vintages (1943-2017), big Tuscan reds and award-winning Napa cabs, as well as Santa Barbara County favorites from Babcock, Grassini, Jonata, Margerum and others. For a peek inside the newly designed 56-degree wine cave, book a tour for the perfect prelude to dinner at The Stonehouse. Oenophiles, a glass of Mumm champagne in hand, nibble on caviar, filet mignon and cheese canapes prepared by Executive Chef Matthew Johnson while gobsmacked by the stunning, international collection. Move on to dinner, where the cuisine, such as the heirloom tomato or beet salads from the garden to a rich chicken Jidori, is as tasty as it is artfully plated. Save room for the chocolate or Grand Marnier soufflé for a most heavenly ending to a perfect evening under the real stars in the lovely Provence-style garden or the tiny lighted ones upstairs in the Stonehouse patio dining room. – Leslie A. Westbrook For private tour ($125/per person, two to four guests) and peek into the Wine Spectator Grand Awardwinning collection (one of only 100 restaurants in 17 countries worldwide) and dinner reservations, phone (805) 565-1720. W W W. F O O D – H O M E . C O M
FIRSTS
Crafted tastings Santa Maria’s Presqu’ile Winery brings a new level to sip and savor
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ocated in the Santa Maria Valley AVA, Presqu’ile (pronounced pressKEEL) is a family-owned winery dedicated to crafting cool-climate pinot noir, chardonnay, and syrah from Santa Barbara County. Situated 16 miles from the Pacific Ocean, Presqu’ile is the vision of the Murphy family, who were drawn to Santa Barbara from Louisiana for the region’s ideal pinot noir growing conditions. Armed with a long family history in agriculture and a passion for great wine, they purchased the 200-acre property in 2007 with the intent to start a winery. They named the property “Presqu’ile” (French for “almost an island”), paying tribute to the family gathering place the Murphys lost in Hurricane Katrina, while
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conveying what the family envisioned for their new venture: for Presqu’ile to be an island-like haven surrounded by vines. After two years of planning and research, the Murphys planted the 73acre vineyard with the goal of emphasizing diversity, considering different clones, rootstocks, row directions, and spacing in order to craft small-lot bottlings that highlight the land’s unique terroir. Led by acclaimed winemaker Dieter Cronje, Presqu’ile has earned a reputation for producing distinctive, site-driven wines using both estate fruit and high-quality grapes from renowned vineyard sites throughout the Santa Maria Valley and Sta. Rita Hills AVAs. Outside of its respected wine W W W. F O O D – H O M E . C O M
Airyka Rockefeller
By Hana-Lee Sedgwick
program, Presqu’ile has received much recognition for the design of its stunning state-of-the-art winery and tasting room, including being named one of the 10 most beautiful wineries in California by Conde Nast Traveler, and praise for its incredible hospitality program, where unique, culinary-focused tastings and experiences draw repeat visitors from near and far. In fact, now that the winery has expanded its culinary offerings — thanks to French-born chef Julie Simon coming on staff full-time — the food is arguably as much of a highlight as the quality wine and picturesque setting. With Simon’s passions for cooking, farming, and cultivating epicurean experiences funneled into into Presqu’ile’s comprehensive food program, a visit to the winery now includes seasonally driven, familystyle mezze picnic platters served alongside the wines, each featuring a bounty of local ingredients — much of which is grown in the winery’s own one-acre organic garden. “Food has always been a part of our offerings for special events and tours, but the food and beverage requirements resulting from COVID-19 allowed us to pivot to a more elevated tableside experience and thereby expand our culinary efforts,” said Tim Wanner, director of Hospitality and Sales. “With Chef Julie and her team creating elaborate, seasonal mezze platters, and the addition of new experience-driven tastings such as our guided horseback ride and tasting, we’ve been able to take our hospitality program to the level we always desired.” Tasting experiences are offered by advanced reservation, starting at $60 per person ($35 for those enjoying food only). Visit www.presquilewine.com
Friendly, experienced staff to help you with... • weekly specials • landscaping plants • bedding plants • roses • vegetables
• color baskets • fruit trees • houseplants • garden supplies
SERVING SANTA BARBARA FOR OVER 60 YEARS
165 SOUTH PATTERSON AVENUE 805.964.9944 LASUMIDA.COM W W W. F O O D – H O M E . C O M
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WINE
Grape escape Hotel Ynez charms with its laid-back wine country vibe By Hana-Lee Sedgwick
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ituated on two acres between Santa Ynez and Solvang, Hotel Ynez is a new boutique hotel in Santa Barbara Wine Country, where an open-air setting and easygoing vibe make it easy to embrace a slower pace. Reimagined by the Nomada Hotel Group (the same team behind nearby Skyview Los Alamos), this relaxed roadside retreat features 22 guest rooms, each stylishly designed to reflect the western heritage of the region, as well as a large communal garden area ideal for leisurely afternoons in wine country. Occupying the space that was once the Meadowlark Inn, the hotel’s renovated guest rooms are bright and inviting, complete with high ceilings, luxury Italian bedding, local art and hand-painted tiles, and thoughtfully curated mini bars highlighting local and artisanal offerings. Outside, semi-private
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stone-encased front patios feature individually crafted hammocks, made by women in the Bolivian Amazon, and a set of chairs looking out onto the serene communal outdoor space. With a setting reminiscent of the French countryside, the spacious grounds and communal areas are a focal point of a stay here, where one can spend the day relaxing with a book under the shade of an oak tree, playing bocce while sipping on local wine, or sharing stories around the fire pit as the sun goes down. Further adding to the relaxed ambiance is the on-site pool, a perfect spot for taking in the California sunshine post-wine tasting. And soon the hotel will be debuting a spa yurt for massages and e-bikes for guests to use during a stay, with plans for pop-up food offerings and yoga classes in the works. Though there isn’t a restaurant on the
property, Hotel Ynez offers complimentary breakfast boxes each morning, and there’s also a small mercantile featuring snacks and drinks available for purchase (along with vacation essentials like hats, beach bags, and other artisan-made products). For guests looking to stay on-site for dinner, the hotel offers pre-made Santa Maria-style BBQ kits, with individual Weber grills available for reheating at one’s leisure. Whether looking for a quiet respite from urban life or simply seeking a charming home base close to the Santa Ynez Valley’s many wineries and restaurants, Hotel Ynez’s low-key atmosphere and unhurried vibe will certainly have one feeling at ease, from check-in to check-out. Rooms start at $209/night. hotelynez.com W W W. F O O D – H O M E . C O M
Median Sales Price is up 51%
What’s Your Home’s New Value?
Contact Me for a Conf idential Evaluation
Michelle Eskandari 805.637.8061 MELuxuryHomes.com Michelle@MELuxuryHomes.com CalRE#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.
WINE
Summer-worthy wines By Hana-Lee Sedgwick
W
ith longer, sunshine-filled days, summertime calls for something refreshing in your glass. Whether you’re picnicking, barbecuing, or lounging poolside, these five wines are sure to please all season long. Alma Rosa Rosé of Grenache ($30) Showcasing aromas of melon and hibiscus, this invigorating rosé captivates with tropical fruit flavors of passionfruit and guava, lifted by a beautiful, mineral-driven finish. Try it with grilled fish, oysters, or other light fare this summer.
• 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 24
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Tatomer Hinter de Mauer Central Coast White Blend ($16) Created by Austrian-varietal specialist Graham Tatomer in response to the pandemic, this blend of 80% gruner veltliner and 20% riesling is fresh, bright, and over delivers for the price point. Featuring notes of lime peel, honeysuckle, and white pepper, it’s an easy drinking white that’s a natural choice for summer sipping – with a twist-off cap for added onthe-go convenience. Lady of the Sunshine Chevey ($28) This lovely blend of 60% sauvignon blanc and 40% chardonnay comes from the organically-farmed Oliver’s Vineyard in Edna Valley, planted in 1991. Inspired by the blends of the Cheverny region of France’s Loire Valley, it reveals bright tropical notes of pineapple and coconut with a welcome streak of summer citrus. Amplify Mixtape Red ($28) Made of 35% merlot, 29% grenache blanc, 18% refosco, 15% sangiovese, and 3% tempranillo – all organically farmed – this light and fresh red blend charms with lively notes of red fruit and spice. Serve it chilled, then enjoy it on its own or with a variety of foods. King’s Carey Spear Vineyard Grenache ($34) Sourced from grapes grown at Spear Vineyard in the Sta. Rita Hills, this enjoyable red wine leads with aromas of tobacco, dried herbs, and pepper. On the palate, juicy cherry and strawberry flavors are complemented by an earthy character that begs for another sip. It promises to be a standout at your next BBQ. W W W. F O O D – H O M E . C O M
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Photos by Suze McClellan
MADE LOC AL
Ojai jelly
Where heat meets sweet By Nancy Ransohoff
S
uze McClellan has been sharing her passion for peppers and bringing zing to our tables with her Ojai Jelly products (ojaijalapenojelly. com) since starting the business in 2010. “I’ve always loved growing peppers,” she says, “and cooking and experimenting with them.” But it was a circuitous and adventure-filled route with plenty of ups and downs that brought her to this point. After graduating from Santa Barbara High, McClellan lived in Europe for two years, working as an au pair and entrepreneur. A stint in New Zealand followed, with an eventual return to the Central Coast. She earned her pilot’s license and helped to run flight schools in Santa Barbara and Santa Paula, where she also worked in aircraft sales. Her next chapter brought her to Ojai, where she settled to raise her family. Her life was turned upside down when an unknown heart condition led to a stroke, resulting in coordination challenges and falls, one of which resulted in a broken sacrum. During her recovery in 2009, she entered and won the Good Morning America “Best Sandwich in the Nation” contest with her Smoked Turkey Sandwich, featuring her homemade jalapeño jelly. The rest is a necessity-is-the-mother-of-invention story. “I needed a job that was something I could do standing up,” she says. “I’ve made savory and sweet pepper jellies and jams for decades and I decided to
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rent a kitchen to test and fine-tune my recipes.” Since perfecting the recipes with help from a UC Davis food scientist and completing the many steps to start the company, McClellan has worked to maintain high quality standards while ramping up production and distribution. The flavor-packed Ojai Jelly products are still made in small batches at a family-owned California cannery using locally sourced ingredients as much as possible. The current product trio is composed of Ojai Jalapeño Jelly (sweet, with a kick), Ojai Habanero Jelly (the spiciest), and Ojai Habanero Apricot Jam (sweet, spicy and a fan fave). The well-balanced flavors are perfect for adding zip to recipes or for enjoying straight up on toast, waffles, bagels, and even cheesecake. They take charcuterie and cheese boards to the next level, punch up sandwiches, meats, fish, tofu, and burgers, and add kick to cocktails. (Check the website for tantalizing recipes.) Ojai Jelly products are available online and in specialty shops and wineries around the U.S., including local spots Il Fustino and Tri-County Produce in Santa Barbara, Pierre Lafond Market in Montecito, Field + Fort in Summerland, Topa Mountain Winery in Ojai, and Zaca Mesa Winery & Vineyards in Los Olivos. Insider tip: Try them all with the Ojai Jelly Roll three-pack assortment, which also makes a great gift. W W W. F O O D – H O M E . C O M
nts with a Make home improvements with a cash-out refinance
ed Turn to borrow for home home equity into liquidmoney assets with a cash-out refinance. If you needimprovements, to borrow money for home improvements, existing mortgage turn home equity into a cash-out refinance could be just right. Acan cash-out refi nance of your existing mortgage can turn home equity into stliquid rate from acould cash-out than you put assets. Your renovations cost less by using a lower interest if rate from a cash-out than ifthe you put the improvements on a credit card.
cash-out refi into improvements. You can elevate your home’snance value by re-investing moneyhome gained from a cash-out refinance into home improvements.
refi Herenance: are a few ideas that could be worth pursuing with a cash-out refinance:
our home office • Upgrade your kitchen backyard patio • Renovate your master bathroom
• Expand your home office • Build your backyard patio
Source: https://www.bankrate.com/finance/refinance/pros-and-cons-of-cash-out-refinance.aspx not represent approval financing interest rate guarantee. may Applicant subject to creditan and underwriting approval. Notfor all applicants will be approved foror financing. Receipt of application does not represent an approval for fiRestrictions nancing or interest rate guarantee. Restrictions may apply, contact Guaranteed Rate for current rates and for more information.
Make Makehome homeimprovements improvementswith withaa cash-out cash-outrefirefinance nance Contact me today to learn more!
Jeff Bochsler
Branch Manager & SVP of Mortgage Lending
(805) 335-8753 | C: (805) 450-9616
Rate.com/Jeff Bochsler | Jeff.Bochsler@rate.com 809 De La Vina St., Santa Barbara, CA 93101
0636 NMLS #770636; AZ - 1001880, CA - CA-DOC770636, CO - 100520706, FL - LO81753, WA - MLO-770636 00, Guaranteed Scottsdale, A Z, 85254, Mor tgage Banker #090707 •Mortgage C A Banker - Licensed Rate Inc.; NMLS #2611; For licensing information visit nmlsconsumeraccess.org. • AZ - 14811 N. License Kierland Blvd., Ste. 100, Scottsdale, AZ, 85254, License #090707 • CAby - Licensed by e Division Real Estate, (866)-934-7283 • FL - Lic# MLD1102 • WA - Lic the Department ofof Financial Protection and Innovation under the California Residential Mortgage Lending Act • CO - Regulated by the Division of Real Estate, (866)-934-7283 • FL -#CL-2611 Lic# MLD1102 • WA - Lic #CL-2611
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Viva summer salads!! Recipes and photos by Danielle Fahrenkrug www.delightfulmomfood.com
10-Minute Vegetarian Taco Salad
This is everything you love about a Mexican taco salad, made hearty into a bowl. Ridiculously delicious, and ready in as little as 10 minutes! Prep time: 3 minutes Cook time: 7 minutes Total time: 10 minutes Servings: 4 Ingredients 1 tablespoon olive oil 1/4 cup red onion diced (omit if using a salsa with lots of onion) 2 cups cooked brown rice. I like to do this a day or two before or use frozen cooked rice 1 (15-unce) can of black beans drained and rinsed 1 cup frozen sweet corn or canned that is drained and rinsed 3/4 cup chunky salsa 2 Roma tomatoes diced 3 cups lettuce finely chopped, such as iceberg or romaine lettuce 1 cup shredded reduced-fat Mexican blend cheese or shredded cheddar, Monterey cheese, or vegan cheese (I use light cheddar or light Mexican blend) 1/4 cup fresh cilantro chopped 1 bag of tortilla chips 1 avocado sliced for garnish
Southampton by Wood-Mode.
Instructions On the stove top in a large frying pan, heat olive oil and onions on medium-high for about two minutes or until translucent. Add the cooked rice, beans, and corn, and heat for about three to five more minutes, stirring consistently, or until warm or rice is thawed if using frozen rice. Remove from the heat and add salsa, tomatoes, lettuce, cheese, and cilantro. Mix to combine all ingredients. Serve right away garnished with avocado and a side of tortilla chips. Notes: You may use refried beans as an option in place of black beans. Heat refried beans separately and add them to the base of the serving bowl, then top the bean layer with the warmed rice mixture without adding black beans.
Fava Bean Salad With Honey Vinaigrette Dressing
A satisfying fava bean salad recipe made with crunchy red cabbage, sweet corn, and fresh onions tossed in a honey and rice vinegar dressing. Use canned fava beans (also known as broad beans) for convenience or fresh seasonal fava in this salad. W W W. F O O D – H O M E . C O M
For
Showroom locations: Building beautiful kitchens and baths since 1987. 3630 S 1717 State Street Santa Y Santa Barbara, CA 93101 1717 State Street 805.682.4003 805.686 Santa Barbara, CA 93101 805.682.4003 www.thekitchencosb.com www.thekitchencosb.com
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HOME CHEF Detox Citrus Salad
Prep time: 25 minutes Cook time: 3 minutes Total time: 28 minutes Servings: 6
Ingredients Salad Dressing 3 tablespoons rice vinegar 1 tablespoon extra virgin olive oil 1 tablespoon honey 1 tablespoon parsley fresh, finely chopped Salt and pepper to taste
Fava Bean Salad
1 tablespoon of olive oil 3 1/2 cups fava beans (1lb. shucked fresh fava beans) 1 1/2 cups frozen or drained canned corn. I used fire roasted corn from Trader Joe’s. 1/2 cup red onion thinly sliced 1/4 cup red cabbage finely chopped Instructions Make the salad dressing: In a medium-size bowl whisk together the olive oil, rice vinegar, honey, parsley, salt, and pepper. Add thinly sliced red onion and red cabbage. Using fresh fava beans Prepare an ice-water bath. Rinse the beans in their pods in water then remove the fava beans from the pods and cook them in a large pot of boiling water for about two to three minutes. Using a slotted spoon transfer beans to the ice-water bath. Let them cool before handling. Remove the thin shells off the beans. If using canned beans Measure 3 1/2 cups of canned fava beans, drained and skin removed. Then add to the medium size bowl in the next step. Make the salad Add the prepared fava beans and corn to the bowl with the onion, cabbage, and dressing. Toss to coat and serve chilled. Notes Removing the skins aids in better digestion (if you have trouble digesting beans and legumes).
Detox Citrus Salad
An everyday favorite detox salad recipe bursting with flavorful citrus fruits and leafy greens that leave taste buds fully satisfied. It’s a little bit of sweet and salty and tangy all into one delicious salad cleanse! Prep time: 15 minutes Total time: 15 minutes Servings: 4 Ingredients (Dressing) 1/4 cup orange juice 4 teaspoons lime juice 3 tablespoons avocado oil (continued on page 37) 30
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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
W W W. F O O D – H O M E . C O M
thefarmacysb.com
(805) 880-1207
@thefarmacysb FOOD + HOME
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HOME CHEF
Fava Bean Salad
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HOME CHEF
Cooking with botanicals
Summer salad with grilled fresh local salmon Recipe by Sara Rotman, Farmer and Founder of Wellfounded Botanicals. Photography by Heather Gildroy. Ingredients: 1 pound mixed fresh local greens, harvested from your own garden if you got ’em — I like young spinach, kale, arugula, butter lettuce and little gems for this recipe. Olive oil — We always shop locally and are lucky enough to have Global Gardens in Los Olivos, which makes some of the best organic olive oil anywhere. They have a blood orangeinfused version that would be extra amazing in this recipe. But any high quality organic extra virgin olive oil will do.) Mixed fresh-cut herbs — I use what’s available in my garden on any day. Don’t be afraid to mix and match, the more the better. For this salad I was able to use: basil, chives, garlic chives, dill, cilantro (about 2 tablespoons of each), thyme, summer savory, tarragon, fresh cannabis leaves, baby radish seedlings (about 1 tablespoon of each) 1 large shallot, minced and divided 4 tablespoons unsalted butter 2 blood oranges, sectioned, pit removed W W W. F O O D – H O M E . C O M
2 tablespoons pepitas 2 local organic Haas avocados, cubed 16 ounces fresh, local, wild-caught, skin-on salmon fillets divided into 4 fillets Flaky sea salt and fresh ground pepper to taste Zest and juice of two organic lemons 3 tablespoons organic white wine vinegar 4 full droppers (about 4 ml) of Wellfounded Botanicals 20:1 Restore Tincture or your favorite tincture made with non MCT oil Preparation: Clean and dry all mixed greens and reserve in a large bowl. Finely chop all fresh herbs and combine with lemon zest and half of the minced shallot. Whisk in white wine vinegar, salt and pepper. Continue whisking and slowly drizzle in four tablespoons olive oil, continuing to whisk to emulsify. Whisk in tincture. Set aside to macerate while you prepare the other steps. Preheat a cast iron frying pan over high heat. Add olive oil until almost smoking. Rinse salmon fillets and pat dry. Salt and pepper skin side of fillets. Add to pan, skin side down, and cook until skin is brown and crispy. Cover for a few minutes to cook salmon through
(or if you are lucky enough to get sushi-grade salmon, keep it rare). While the salmon skin is crisping, toss the pepitas and avocados with the salad greens and re-whisk your salad dressing, and toss into the salad to evenly coat all leaves. Divide the salad greens evenly among four plates and place the blood orange segments onto the salad. Remove salmon from the hot pan and place skin side up on top of your mixed greens. Heat a second pan over medium low heat, add the butter, and gently swirl to liquify being careful not to let it brown. Add the reserved shallots and continue to swirl and gently heat until they become translucent. Spoon over salmon fillets and top with chopped chives or any of the chopped herbs from the garden. Serve with your favorite local rosé. We love Casa Dumetz Clementine Carter Grenache Rosé. Sprinkle with Maldon sea salt and fresh ground black pepper and enjoy a little bit of summer! Wellfounded Botanical products can be purchased at The Farmacy. 128 West Mission St. in Santa Barbara. www.thefarmacysb.com FOOD + HOME
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FISH TALES
An easy rockfish salad you can’t mess up Photo and recipe by Megan Waldrep
M
y husband is a commercial fisherman, and I’m not too fond of cooking, which means our dinners usually consist of sautéed veggies on brown rice. Thankfully, seafood is quick and easy to handle, plus a fresh catch from a local fisherman will turn a basic dinner into a superior meal — a win-win. Right now, vermillion rockfish is on the menu. This white fish goes by “Pacific snapper,” “Pacific red snapper,” or “rock cod,” on the market, but it’s actually uncouth. Kim Selkoe, founder and CEO of Get Hooked Seafood, a community-supported fishery in Santa Barbara, explains that vermillion rockfish roam from Baja to Alaska in waters that range from 100 to 500 feet in depth. “It’s best to not to continue to pass off Pacific rockfish as snapper, and instead encourage local pride and recognition of ‘Pacific rockfish,’” she says. Get Hooked sources rockfish from Channel Islands, Moss Landing, and Morgan Hill fisherpeople. Have a fresh seafood box delivered each week by subscribing to www.GetHookedSeafood. com, or search for Pacific rockfish at your local seafood market. Now the fun part: eating them. I love this recipe because there are no measurements, and you can shake the ingredients together in a Mason jar — less mess. Serve this season-to-your-liking recipe as a fish salad sandwich, use the sauce as spread over a fish filet, or placed it atop a bed of greens (seen here). For a picnic, place the jars in a cooler and dish them up on site. Fun fact: I won an award for this recipe in the sustainable seafood contest from the Santa Barbara Maritime Museum. I used Channel Islands spiny lobster caught by my husband, but shrimp and crab are excellent substitutions, too. It proves that you don’t have to make an elaborate meal to enjoy a memorable seafood supper.
Rockfish Salad Ingredients: Cooked fish, flaked and refrigerated (leftovers work great!) Greens of choice Mayo Worcestershire sauce Lemon wedge Purple onion, chopped into bits Salt Pepper Chives, finely chopped (option)
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Directions: Place flaked chilled fish into a mixing bowl or Mason jar. Add a squirt of mayo, onions, a dash of salt, a pinch of pepper, a few shakes of Worcestershire sauce, and a squeeze of lemon. Add to taste. Mix or screw cap on jar and shake well. Place atop greens and garnish with chives. Serve with crusty bread. Enjoy! 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. W W W. F O O D – H O M E . C O M
yes to a new year and yes to a clean slate!
e .. . Press paus senses! ROCK your
P:805.966.9463 www.intermezzosb.com 813 Anacapa Street Santa Barbara, CA 93101
Mon–Fri 7:30am–7pm Sat. 8am–3:30pm Closed Sundays
Locally family owned and operated. 24 W Figueroa St. 805 962-6611 TheSavoyCafe.com
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HOME CHEF (continued from page 30)
1/2 teaspoon chili powder 1/2 teaspoon pink salt 1/4 teaspoon freshly ground black pepper Salad 10 ounces mixed greens or baby spinach, arugula, or chopped kale (with stems removed) 1 navel orange peeled and diced 1 red grapefruit peeled and cut into sections 1 avocado peeled, pitted, and cut into 1-inch pieces 1/2 cup pistachios chopped or almond slices
QUALITY CUSTOM WOODWORK 50 YEAR ANNIVERSARY
1969–2019
Instructions In a small bowl, whisk together the orange juice, lime juice, oil, chili powder, salt and pepper. On four plates, evenly divide the greens, orange, grapefruit, avocados, and nuts. Drizzle with the dressing and serve immediately. Cucumber Salad Crunchy and loaded with mouthwatering texture and subtly sweet juices, this cucumber salad is sure to have your taste buds yearning for more. Perfect for summer BBQs and takes less than 10 minutes to make from start to finish. Prep time: 10 minutes Total time: 10 minutes Servings: 4 Ingredients 3 cucumbers English or American slicing 1/2 cup shallots diced 3 tablespoons rice vinegar 2 tablespoons extra virgin olive oil 2 tablespoons dill fresh, chopped 1/4 teaspoon salt 1/2 teaspoon black pepper Instructions Peel the cucumbers and slice off the ends. Cut them into thin rounds and place them in a large bowl. Then blot them with a paper towel to remove extra water (this helps keep the cucumber salad crunchy). Dice the shallots and dill and add them to the bowl. In a small bowl make the dressing by whisking together the rice vinegar, olive oil, salt, and pepper. Pour the dressing over the cucumber salad and toss to coat. Season with more salt to taste if needed. Serve right away or within a few hours, chilled. Notes The best cucumber to use are English, European, Hothouse, or American Slicing (which are the regular ones at the grocery store with thick dark green skin. I do not recommend using pickling cucumbers or lemon cucumbers as they contain too many seeds. This recipe is best to make up to two to three hours prior to serving. Making it the day before is not recommended, as it will get soggy. It’s optional to add a little variety to this salad with these additions: feta, goat cheese, corn, or grape tomatoes that are halved.
Cabinetr y • Doors • Windows • Mouldings
RCHITECTURAL I L LW O R K
O F S A N TA B A R B A R A , I N C .
Showroom located at
8 North Nopal Street Santa Barbara, CA (805) 965-7011 www.archmill.com
S erving S anta B arbara S ince 1969 L ic # 261772
Reimagine your home
projects. a unique building company.
805.682.2226 | projectsgc.com | license #884424
...then call to remodel or build with us
The Protea and Leucadendron, shown here, are just two of the exotic species featured in the South African garden designed by Laurence Nicklin. Visit our website www.seaside-gardens.com for a virtual tour.
SEASIDE GARDENS! BOTANICAL GARDEN AND RETAIL NURSERY BOTANICAL GARDEN AND RETAIL NURSERY
3700 VIA REAL IN CARPINTERIA, (805)684-6001 3700 VIA REAL IN CARPINTERIA, (805) 684-6001 www.seaside-gardens.com www.seaside-gardens.com
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STYLE + DESIGN Expecting houseguests?
S
ay the words “sofa bed” and most recoil in fear of an uncomfortable night’s sleep with memories of metal bars gouging into their backs. Fortunately, things have changed in the world of pull out sofa bed comfort and these are not your grandma’s overnight guest bed. American Leather Sleepers top of the line sofas feature with easy to pull out mattresses in a trio of options. The patented Tiffany 24/7™ Sleep System is devoid of bars and springs. Stretch out with 80” of sleeping space, eight inches more sleeping space than average sleeper sofas. Chooser from the 4” plush, high density Premier foam mattress with Crypton® ticking, or upgrade to Gel, or Tempur-Pedic®. Devoid of bars or springs, the mattresses sit on a firm platform, so no sagging or lumpy bed either. Choose from a variety of styles (we like the sleekness of the Mitchell), colors, leather and fabric options. Beds available in King, Queen, single or cot sizes. One drawback? House guests or the grandkids may not want to go home and may want to stay longer than expected.—LW Available at MichaelKate Contemporary Furniture, 132 Santa Barbara Street (in the Funk Zone) Santa Barbara, www.michaelkate.com phone: (805) 9631411
Touch it on or off
I
f you’re looking for a faucet upgrade a good option is the new line of Touch2O technology faucets from Delta. Simply touching anywhere on the faucet starts the flow of water and the color-coded sensor alerts you to the water’s temperature. Available at Economy Supply Co. 632 Haley St. 805-965-4319
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STYLE & DESIGN
Quartzite dazzle
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ont Blanc Quartzite was selected to be utilized on all aspects of this stunning kitchen, designed for stylish entertaining with durability and functionality in mind. From Brazil the natural stone has a creamy white background with grey and taupe veining. In stock at Forte Stone on Hollister in Goleta. www. fortestone.com
Going with porcelain
G
rafton Ivory is a large format Spanish porcelain tile elegantly used in this outdoor space. It is maintenance free and can be used on any floor indoor our out. Available at TileCO, www.tilecodist.com
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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
Gardens Are for Living
Food WW W. FHome O O Summer D – H O 2017.indd M E . C O M1
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Photo by Jim Bartsch
BUILDER NOTES
Windows 101:
More than just letting the light in By Dennis Allen
W
indows perform more functions than any other component of our buildings. They provide daylight, natural ventilation, and glare control. They control fading, sound intrusion, water tightness, and thermal buffering. They determine condensation, durability, clarity of views, and maintenance schedules. And, of course, they need to be attractive and affordable. Innovations in glazing technology have transformed window performance over the past 30 years from being one of the worstperforming elements of a home to now being one of the best and most versatile. Because of all the functions windows perform, it’s advisable to purchase the highest performance units you can afford. Windows now have standardized labels that list insulating effectiveness, solar heat gain (amount of heat that passes through a window), and visible transmittance (control of daylight, views, glare, and fading). There are many types of coatings that can now be added to glass. The most common, a low-E coating (low-emittance), improves the insulating value of a window, roughly equivalent to another pane of glass. These coatings keep
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the summer heat out and the winter heat in. Most new houses today have windows with two low-E coatings (low-E squared). Other films, using thermochromic or photochromic applications can now darken transparent glass in bright sunshine. When the temperature of the glass increases from the sun’s infrared rays, the transparency decreases, and the glass becomes clouded or frosted. With photochromic treatments, the glass occludes because of increased light intensity. Shades, awnings, or drapes are no longer needed. Window self-darkening coatings were adopted from eyeglass lenses that change their tint in sunlight. These perpetually reversible rearrangements of molecules that respond to solar radiation yield big energy savings in a building’s air-conditioning demand, sometimes by as much as 25 percent. The latest window research holds the promise of reducing a building’s cooling demand while also generating electricity. When perovskites, highly effective and inexpensive crystals, are injected with a solvent vapor into the gap between the panes of glass, electricity is generated. As temperatures rise, the vapor
triggers a chemical reaction that rearranges the crystals into different shapes, increasingly opaque, while simultaneously generating electricity. This progressive blocking and subsequent tinting happen at temperatures ranging from 95-115 degrees Fahrenheit and take only a few seconds to occur. Swapping out single-glazed windows in old buildings with high performance multiple pane units is costly. A less expensive possibility is to install an insulating window film. The large choice of offerings can yield greater or lesser heat gain, visual clarity, ultraviolet blocking, and insulating values, to name a few of the available options. Low-E films, for a fraction of the cost, can improve a single pane window to insulate almost like a double pane unit with no impact on view (no darkening or distortion) and no fading of rugs, upholstery, or artwork. For reasons of energy savings, modest cost, comfort, and fade protection, low-E window films are important to know about. 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
DESIGNING THE DREAM
A modern remodel where form follows function
By Phil Raymond
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Photography by Paul Warchol
A dramatic modern design featuring the guest house and pools begins a seamless flow from outdoor to indoor.
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ON THE COVER
gather ’round and cook and learn together. She also wanted the space to double as a family kitchen, where feasts of all sizes could be enjoyed. The final design featured expansive sliding doors for natural light and direct access to a chef ’s garden that also included a second outdoor kitchen. “Plucking a lemon off the tree next to the barbecue and squeezing it over a just-grilled chicken never gets old,” she says. For entertaining, the sliders could be opened and a table could be extended from indoors out to the garden. Because the kitchen was so large (taking almost 25 percent of the total square footage) Winick needed to cut other spaces, the main one being a formal dining room. The final design gave Jacklene what she needed for teaching, while the gallery doubled as a space for entertaining. Aidan is a self-employed business owner from Dublin, Ireland, who has traveled the world over, much of it with Jacklene. He says he settled on Pasadena because of the California sunshine. “We had a dream called Inisheen, or Little Island in Gaelic,” he says. “It was a dream built on ideas borrowed from our travels and inspirations from the lifestyles of people we admired and respected.” They asked Winick to employ elements like gravel stones for the pathways and driveways and olive trees as part of the landscape. Aidan says the crunching sound underfoot reminds him of old country driveways in Ireland. Jacklene was inspired by the canopy of olive trees that leads up to the San Ysidro Ranch in Santa Barbara, one of their favorite getaway destinations. Other features Aidan requested in the design included expansive gallery walls for their art, a nook for small sculptures, and an infinity lap pool built on the same plane as the house so as to better reflect the surroundings. At poolside, Winick placed a statue by sculptor Paddy Campbell that Aidan brought back from Ireland as a dramatic focal Santa Barbara based architect Barry Winick of Winick Architects Inc, has been designing high-end commercial and residential projects for over two decades, some of them so complex that they often take years to complete. His success, which is evident in the constant stream of client referrals, comes from a deep understanding of how people live their lifestyles. He says he makes himself a student of his clients and makes every effort to involve them in the project, from the initial concept and overall architecture to the tactility of the interior design, with focus on materials and textures. The end goal is a vibrant and creative collaboration between clients, his studio, and himself. One such project, a residential remodel in Pasadena, involved clients Aidan and Jacklene Murran, a couple who had very specific goals and needs in the creation of their dream house. Jacklene, a professional teaching chef, wanted an expansive teaching kitchen that included a 17-foot-long prep island, where students, family, and friends could W W W. F O O D – H O M E . C O M
Opposite: To complete the landscape, Winick was asked to incorporate specific types of trees, plants, and hardscapes to achieve a Zen-like experience.
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Expansive doors and windows add to the interconnected, free-flowing spaces, both inside and outside the house.
point from the front entrance looking through to the pool. The achieved goal was a Zen-like quality of interconnected, free-flowing spaces, both inside and outside the house. The design also included 13-foot sliding recessed doors, seven skylights, and three louvers that, as Aidan says, “plays with the shadows throughout the day. When the tilt door is open, it feels like the walls have just disappeared.” To complete the landscape, Aidan and Jacklene asked Winick to incorporate specific types of trees, plants, and herbs to reflect their passion for garden-fresh food. There’s an orchard featuring Persian plum, avocado, fig, kumquat, orange, lemon, lime, pomegranate, four types of apple, passion fruit, doughnut peach, persimmon, and apricot. At most points of entry to the house there is an abundance of thyme, rosemary, sage, lavender, and jasmine for scent.
As with virtually every other room, the main bath was designed to include its own entrance and a unique view of the gardens. 48
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Architect Barry Winick W W W. F O O D – H O M E . C O M
ON THE COVER
Chef Jacklene at her teaching island.
Winick explains: “The landscape was designed as an extension of the house. Walkways and terraces were designed as outdoor rooms with vistas always in mind.” The connections continue from the gardens to the pool, to the dining pavilion, and out to the entrance gallery. The goal, says Jacklene, was to have their children be able to step outside their rooms to their own garden where they could plant and tend whatever they wanted to. Their daughter, Aisling, incorporated a bee hive to help pollinate the fruit trees and collect honey. Their son, Cormac, planted and grows a variety of herbs and has himself used the kitchen to host teaching events to raise money for Sprouts, a cooking camp that benefits at-risk youth. One of the design challenges was that the modern look of the house stood out from the more traditional style homes of the Pasadena neighborhood. To soften this, Winick featured a line of Italian Cypress trees to screen out nearby homes, while at the same time enhancing the look of the property from within. The guest house, which is located next to the pool, is closely connected to the main house, but still private and features its own entrance. The couple said they wanted extra space to accommodate their large family, but with a design that didn’t make the main house feel empty when the kids went off to college. In all, Winick says the design, permitting, and construction took about 30 months, and that the project has inspired future projects using similar concepts. The Murrans say Winick was very adept at listening to their sometimes competing desires, fusing all of their ideas and goals and actually improving on them. Says Jacklene, “He created a beautiful home that’s not only functional, but literally takes people’s breath away. His gift of a beautiful design has transformed the way we live.” Architect Barry Winick is based in Santa Barbara. 404 Garden Street. 805-770-3400. www. winickarchitects.com W W W. F O O D – H O M E . C O M
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IN THE GARDEN
Crafted to look like natural wood, these plank pavers from Timberline combine the rich look of wood grain textures with the durability and long lasting beauty of concrete pavers. A great surface for backyard pool decks, patios, walkways and entryways. 50
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Outdoor living:
Central Coast style By Lisa Cullen
H
ave you been fantasizing about ways to indulge in a little home improvement? The good news about spending more time hanging around our own hearths is that it gives us the chance to really look around and come up with great ideas of how to make our house more of a dream home. So whether you’ve been spending time on Pinterest and Instagram or binge-watching HGTV, I’m here to give you a hand with some inspirational ideas to enhance your outdoor living, Santa Barbara style.
Water: pools and spas
Every garden should have a water element. As one of the four elements, it’s essential to any design. A water element can be as simple as a birdbath or as elaborate as a swimming pool. Every great garden has water features. Think about Versailles, Monet’s garden, and, closer to home, Lotusland and Casa de Herrero. All have fountains, pools, and ponds. A swimming pool is the ultimate expression of the California lifestyle. Love those infinity pools, don’t you? If a full-sized swimming pool isn’t part of your space equation, there are some fabulous above-ground pools and spas (think wooden hot tubs of the 1970s) that can be brought into just about any size garden and can be cold or hot. Fountains are a must for any landscape design. Besides attracting birds, the sound of water brings in another kind of aesthetic, adding sound to your enjoyment of the garden. It’s effective in “distracting the ear” from undesirable noises.
Shade: pergolas and cabanas
Shade is vital to any landscape, particularly on hot summer days. And there are several ways to conceive it. A pergola or cabana is a classic way to create an outdoor room, and protection from the sun is essential if you’re thinking of summer grilling or dining al fresco. There are pergolas made of metal or wood. Some have solid roofs and some even have louvers that open and close. Heaters can be installed on the beams as well as lights and sounds systems.
Outdoor kitchens and dining
The ultimate indulgence is an outdoor kitchen. There are clients of ours who eat every meal out of doors once they create their fresh-air kitchen space. Work out all the elements beforehand, to ensure you have enough room for your dining table, cooking equipment, and counter space. If you really want to splurge, add a sink, a fridge, a wood fired-pizza oven, and/or a smoker. It’s highly recommend to construct your al fresco dining room beneath a solid roof. FOOD + HOME
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www.vannuysawning.com
Lisa Cullen
IN THE GARDEN
Patios, courtyards, and pathways
Technically, a courtyard is an uncovered space enclosed on all sides and a patio is a paved area adjoining or at a distance from the house. One of my favorite projects was where we created a courtyard just outside the house with a small set of wide steps that led to an upper patio, thus making the most of a hillside property. Courtyards can be created by constructing walls or with hedges and plants, the result being a private space away from the main areas of the house. Another recent project transformed a side yard into a cozy gravel and flagstone courtyard with a fireplace, fountain, and dining area. Patios can of course be constructed of anything you like: flagstone, concrete, pavers, or gravel. The paving surface depends on the style, design, and vintage of the house. Brick pathways and patios are a classic fit for the 1920s homes of Montecito and Santa Barbara. Flagstone or Mexican-style terra cotta fit well with the Spanish colonial revival homes for which we are renowned. Pathways are another essential to good design. A meandering pathway that leads the eye without revealing the destination is a design element that creates mystery and wonder. Of course, if the modern school is more your style, simple concrete, gravel, and straight lines create a more contemporary effect. 52
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Firepits
Chilly Santa Barbara evenings require some type of supplemental heat, and nothing does that better than a firepit. There are so many to choose from, but for convenience’s sake, connecting the firepit to your natural gas line is worth the effort. You can even get a fire ring with a remote-control starter, so there’s no need for matches or a lighter. These inserts will fit in any kind of firepit. We constructed one out of an antique French limestone bowl. Another was custom-made from stainless steel fashioned into a ring. We’ve also made them to look like a simple circle of large stones reminiscent of your scouting days. Tres rustique! Bring the marshmallows. S’mores, here we come.
Rose garden
Rose gardens are a flower lover’s delight. Is there anything better than having your own cutting garden? La Sumida Nursery has the best rose selection in Santa Barbara, and if you’re up for a road trip, Otto and Son’s Nursery in Fillmore is worth the drive. Acres of roses as far as you can see. An arbor will make a classic entrance to this garden, and boxwood hedges will give you the formal, traditional look. My favorite rose garden has a sitting area in the center surrounded by evergreen pears. There are four beds bordered
with boxwood, and planted amid the roses are lavender, shasta daisy, and white-bearded iris. Classic cutting garden.
Illumination: garden lighting
Subtle path lighting, up-lighting important trees, spotlighting garden sculptures, casting shadows on an otherwise plain wall — garden lighting is the final touch that brings it all together. And, of course, it allows nighttime navigation of all corners of the property. Lighting brings that extra element of drama and magic to a garden. Have a wonderful summer, enjoy some fresh air, pick some flowers, get out of the house, and most of all, fill your garden with joy! Xo Lisa
Sources:
Exterior lighting: Lightscapes by Spark Creative Group, www.lightscapesbyspark.cm Timberline Pool Pavers: Info available at www.angelusblock.com Pool cabanas: Van Nuys Awnings, Newbury Park. www.vannuysawning.com Pool construction and repair: Tri Valley Pool & Spa. www.trivalleypools.com Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com W W W. F O O D – H O M E . C O M
WATER WISELY IT'S SIMPLE
Find watering resources and videos at SantaBarbaraCA.gov/Irrigation
Only Rain
Down the Drain! When it rains, pollutants on the ground can quickly wash into our storm drains, creeks, and ocean.
For healthy creeks and beaches, keep pollutants out of our streets and storm drains. Learn more at SBCreeks.com! @SBCreeks W W W. F O O D – H O M E . C O M
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GARDEN DESIGN
Life in paradise
Landscape impresario Paul Hendershot brings European sensibility to California gardens by
Leslie A. Westbrook
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andscape designer Paul Hendershot is a garden magician who conjures transportive outdoor environments with his quick and vivid imagination. Despite his yummy, highly organized, visually appealing landscapes, Hendershot has a deep appreciation for the natural world. “Less is more” is the garden maestro’s motto. He tells his clients to choose just three to four plants used in a simple green palette. He’s not one for fuss or too many plants distracting the eye from nature. “I strongly believe in gardens to live in, versus gardens to look at,” Paul told me over a scheduled one-hour chat at Lucky Llama that morphed into a four-hour confab that included a lively shopping spree at Eye of the Day 54
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(both in Carpinteria), where the banter with owner Brent Freitas was spitfire rapid, playful, and teasing. After surveying every container, inside and out, his keen eye landed on two handsome antique French copper kettles for the wild turkeys and birdlife to drink from at his new retreat. Hendershot recently decamped to new digs in the small community of Paradise on leased forest land in the Santa Ynez Valley. Born the fourth of six children in Louisville, Kentucky, Hendershot was raised in Oxnard where, as a six-year-old he created gardens that provided a magical escape. As an adult, the lover of good Southern writers who studied literature at W W W. F O O D – H O M E . C O M
San Jose State bolted for the hinterlands of Inverness in Northern California, followed by a 35-year stint in Ojai. In the Valley of the Moon, Hendershot created his own stunning house and gardens shown here. “It’s my favorite project,” he said for reasons that are obvious. Hendershot’s career “took off” and never stopped after he transformed a neglected three-acre Ojai property into a garden wonderland. Along the way he’s worked with first-name-only celebs and noted architects on projects from Los Angeles to Montecito to Carmel Valley. People who appreciate an artist with a vision, strong philosophy, and a no-bullshit attitude. He credits Paris and the south of France for his signature “look” after discovering (during lunch at the fabulous Hôtel Plaza Athénée in Paris) the beauty of pea gravel and climbing Boston ivy. He says French gardens “work” because they use less than a handful of plant varietals, including topiary. Courtyards are his “most favorite thing ever,” and he fancies the simplicity of green and gray foliage in California gardens. “Gardens with fewer plants are so relaxing and irresistible,” Hendershot said, citing the similarity of Japanese and French gardens. A bit of an absent-minded professor behind the wheel of a car, Hendershot is like many dreamers and artists who are not always of this world — evidenced by his banged-up vehicle and misplacing his large leather satchel at Eye of the Day. But dreamers bring a kind of magic that humanity could use in droves these days. For the man who once rode his bike across the desert from California to Santa Fe, New Mexico, Henderson definitely marches to his own, awesome drum.
Open to the Public Tuesday-Sunday 9am-4pm/Closed Mondays 5320 Overpass Road, Santa Barbara CA 93111
(805) 964-7811
WE LOVE PLANTS
Paul Hendershot Design, Inc. www.paulhendershotdesign.com 805-646-7199 Portrait photo by Mehosh.
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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HEALTH
Orthobiologics: A new frontier for orthopedic medicine Q & A with Dr. Richard Scheinberg
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r. Richard Scheinberg is a boardcertified orthopedic surgeon with more than 40 years of practice experience. In addition to his private orthopedics practice, Dr. Scheinberg is currently on staff at Santa Barbara Cottage Hospital and the Pueblo Surgery Center. For the last eight years Dr. Scheinberg has devoted a large part of his practice to noninvasive stem cell therapy in place of traditional surgery for joint and spinal injuries and has had encouraging success. One such patient had been taking four morphine pills per day for 10 years to numb the extreme bone on bone pain in his lower back and pelvis. Stem cell therapy was applied and the patient has since been pain-free and with no medication. Scheinberg says stem cell therapy is becoming a more popular option for a wide variety of orthopedic injuries and he has taken the time to answer a few questions about it. Q: Why have you decided to focus your practice on orthobiologics and specifically regenerative medicine? A: I’ve been practicing orthopedic surgery for over 40 years. I’ve done many major operations during that period of time and like to believe that I have positively impacted many lives. However, surgeons look at patients through the lens of a physician whose skills involve cutting people open to replace joints and correct problems with bionic parts. I believe there are many such operations that could be avoided utilizing the body’s own healing capacity. That is why for the past 10 years I have offered my patients the option of utilizing their own stem cells derived from a simple bone marrow aspiration to avoid major operations and achieve substantial if not complete pain relief. Our results have been astounding. They have been consistent with the results published by the major university medical centers performing the clinical research. Isn’t it far better to treat a chronic musculoskeletal problem with these less invasive techniques that require minimal rehabilitation than undergoing major surgery with all its inherent risks? Q: What exactly are stem cells and how do they work to repair various body tissues? A: Stem cells are cells found in human bone marrow and adipose tissue primarily that have the capacity to transform into other types of 56
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tissue that may have been damaged and are in need of repair. We are most interested in their ability to transform into musculoskeletal tissue that has been worn away or damaged. Q: How long has this therapy been available? A: Utilizing adult pluripotent stem cells in musculoskeletal problems such as arthritis has been developing for many years. However, the field of orthobiologics, which encompasses mainly the use of stem cells and blood products such as PRP (platelet rich plasma), has been popularized only in the past 10 years. Q: How long does the procedure take and what is involved? A: The procedure of harvesting your own bone marrow and injecting the bone marrow concentrate that has been prepared by centrifugation and separation of the stem cells from the other components and then reinjection of the product takes about 90 minutes. At Pueblo Surgical Center, affiliated with our orthopedic office, we utilize a light general anaesthetic so that there is no discomfort to patients, who generally awaken refreshed and without pain. Q: Is there a downtime like there is with traditional orthopedic surgeries? A: Post-injection patients can resume essentially normal activities with the exception that they avoid strenuous physical activity for 48 hours. Q: On what types of injuries or conditions does stem cell therapy work best? A: Stem cells are used in many different medical specialties. In orthopedics and musculoskeletal medicine orthobiologics, stem cells and PRP are utilized for arthritic joints such as hips and knees in order to attempt to avoid joint replacements. That also holds true for shoulder and back problems. Rather than injecting steroids for
back pain, we prefer to use a combination of BMAC (bone marrow aspirate concentrate) and PRP, which has stronger anti-inflammatory qualities and potentially long-term regenerative capacity, rather than the antimetabolic effects of corticosteroids. Q: How do you decide if someone is a candidate for stem cell therapy? A: If individuals are suffering from joint or back pain, they are generally likely to be candidates if it can be determined that the cause is arthritis or degenerative joint disease. Orthobiologics are also useful adjuncts to arthroscopic shoulder surgery in order to hasten the healing of rotator cuff injuries. Q: What do you see happening with SCT in the next five to 10 years? A: There has been some reluctance by a part of the orthopedic community to fully embrace orthobiologics as a major tool in the therapeutic armamentarium, in part because it eliminates some of the surgical procedures that are the mainstay of an orthopedic surgeon’s livelihood. There is also reluctance because it is new, and the clinical research on its efficacy is still in progress. Once those issues are resolved, I believe that utilization of biologic solutions to mechanical orthopedic problems will be well accepted and utilized extensively to avoid major surgical procedures. The insurance industry has been slow to embrace this area of medicine, which I believe will significantly change in the not-too-distant future. We are at the early stages in the evolution of harvesting the human body’s own capacity to heal itself. This area of medicine will continue to grow and eliminate more aggressive solutions to bone and joint problems such as metal and plastic implants. It stands to reason that biologic solutions are better than bionic ones. W W W. F O O D – H O M E . C O M
Voted BEST Steakhouse year after year!
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805-965-3363
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W W W. F O O D – H O M E . C O M
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HEALTH
The risks of being male during the pandemic By Dr David Dodson, MD
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omen have enjoyed a lower death rate from 9 of the 10 leading causes of death, and now to this list we can add Covid 19. Early data out of China at the beginning of the Covid 19 pandemic showed a 40% lower mortality rate in women than men. Available data revealed this to be a pattern in most countries where death rates by sex was reported. Some exceptions, such as India, exist, but the most robust database comes from Global Health 5050’s Sex, Gender, and Covid 19 Project who report that for every 10 women who get Covid 19, 10 men get it as well, but 11 men are hospitalized for every 10 women, 18 men are admitted to ICUs for every 10 women, and 15 men die for every 10 women who die. These dramatic differences by sex actually lead to clinical trials of estrogen as a treatment for Covid 19 early on in the pandemic. Clearly if we had a drug that lowered mortality rates by 40% it would be considered a blockbuster and the manufacturers’s stock would soar. What explains these differences? There are likely a number of factors including both cultural and biological differences. To begin with, without specific treatments such as penicillin for strep throats, one of our best defenses against Covid 19 is hygiene, looking after one’s self. Measures such as not smoking, eating well, exercising, sleeping well, and avoiding substance abuse are among our best defenses. It may be that women with their typically more nurturing character, are superior
to men in this area. It is also likely that estrogen confers some inherent advantages to women in terms of stronger immune systems. This is presumably why women are more prone to autoimmune disease which can be thought of as related to overactive immune systems. Of course now that vaccines are available, the best defense against Covid 19 is vaccination. Ironically, according to Global Health 5050, for every 10 women vaccinated, only 9 men are, once again demonstrating at least when it comes to health, women are smarter than men. No wonder women live longer than men! On a societal level, women also put men to shame. The hardest hit countries have included places like Italy, the USA, Brazil, India, the UK, and Russia. Countries that have fared the best include Germany, Taiwan, New Zealand, Finland, Iceland, and Norway. Not to put too fine a point on it, but these hard hit countries were all ruled by macho strongmen who attempted to deny or bully the virus into submission. The virus didn’t pay attention. Viruses are stubborn that way. The countries listed above that did particularly well as are all ruled by women. So one strategy for riding out the pandemic in relative safety could be to live in a country ruled by a woman. In all seriousness, it may be that listening to expert advice and acting upon it, being collaborative, and not needing to grandstand could turn out to be truly life-saving qualities in a leader during a pandemic, and that these qualities come more naturally to women than to men. My advice to my patients is that with almost
600,000 Americans dead from Covid 19, this is deadly serious business. By all means, get vaccinated if you haven’t already. But don’t neglect basic hygiene. If you smoke, try to quit. Consult your doctor if you’d like help doing so. Get fresh air and exercise every day. Eat well and do you best to sleep 8 hours per night, even if it means turning off your screens: computer, TV, phones, etc, sooner than you’d like. These measures are all the more important if you are a man, with all the attendant health risks that entails. Dr. Dodson practices internal medicine in Santa Barbara with an emphasis in men’s health
The best and worst of times Lessons learned during lockdowns By Wendy Allen
T
here are so many things my clients discovered about themselves and their partners during lockdown. Some had a fine time enjoying each other’s company all the more. To do this some couples got creative—played card games, board games, had a twoperson book club, and made movie nights special. Kids suffered during lockdowns. So did the adults. The good family times felt very special and kind of magic. The worst had to be reframed as, “at least everybody’s alive and fed.” The boredom, cabin fever and 24/7 got to many of us and stressed-out our families. In many areas of the country, couples therapist’s business started booming. Many of my colleagues had waiting lists. Lockdown
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underscored the best and worst of ourselves and each other and many wanted to smooth out those rough edges. My husband and I each worked from home and rarely bumped into each other during the day. Each evening started out with, “how was your day?” and we shared our ideas, stories, and insights for these moments. (Our kids are grown and are out of the house). Before you think, oh that’s the perfect couple, I have to confess that our evenings have always been this way and will be long after lockdown is over. We also have had some of our worst fights in lockdown. Remember what I said about “the worst of us?” Well I could see very clearly that the stresses of lockdown and cabin fever raised our levels of impatience, frustration, and irritation with each other, too. The Worst of Us is led by our child-like or Angry Teenager part. It is W W W. F O O D – H O M E . C O M
HEALTH
everything we were like in our irrational, needy, prove-a-point younger self. You remember being an Angry Teenager? What happens when you send in a Child to do an Adult’s job? Disaster. Fights are filled with rants, go circular, and don’t get resolved. Each of us are left with resentment and/or hurt. Never put a child in the driver’s seat. The Best of Us is led by our Wise Adult. We put the child in the back seat and let all our experience, strength and hope come forth. We listen
carefully, repeat back what we’ve heard, and if true, find something to take accountability for. All the good times come from the best of us. We can let things go enough to have some fun, take a breath, and move forward. Authentic apologies cost us nothing. A moment of praise, affection, and appreciation can lift the whole day up another level. This is a historic, unprecedented time. Our levels of depression and anxiety of naturally risen. Our partners usually get the brunt of this. Just when I thought I had all the right moves down for a happy marriage, the high stress showed me I didn’t. So I have to remember to soften my frustrations and be a compassionate friend to my spouse.. I have doubled my attempts to holding him in warm regard, in being kind, calm, and patient. This works about 50% of the time. I focus on giving my husband a pass and the benefit-of-the-doubt, as I am sure he is doing for me! I keep my critical thoughts to myself. Most of the time. One client used to love hearing her husband practice on his guitar. Now the extra noise drives her crazy. She is wisely keeping this to herself. She hopes this will pass and life get back to normal. One senior began having erectile problems during lockdown. He too is hoping this will pass. What will it be like if I take all my 2.0 best of show Self into regular life? Will this mean I will have learned something important during lockdown? Wendy Allen, Ph.D, MFT has been working with couples an individuals for over 30 years. She can be contacted at:allenwendy209@gmail.com
AUCTION LIAISON AUCTION LIAISON AUC Assisting ClientsAssisting in Selling Clients in Selling Fine Art, Collections, Fine Art, Collections, and and Individual Items Individual to a Items to a Global Audience Global Audience
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n t a r y c o n s u l t a t i For o ncomplimentary For complimentary cons consultation
. We s t b r o o k Leslie A.Westbrook Leslie A.Westbro or 805.565.3 805.220.6773 726 (C 805.220.6773 (O))or 805.565.3726 (C) (O) or 805.5 rook@gmail.co LeslieAWestbrook@gmail.com m LeslieAWestbrook@gm onLiaison.com www.AuctionLiaison.com www.AuctionLiaison W W W. F O O D – H O M E . C O M
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DINING OUT
The main dish A duck like no other
T
Shelly Vinson
he original California bouchon opened on Bastille Day, 1998, and featured what has become their signature dish: Bourbon & Maple-glazed Duck Breast and Confit of Thigh with a Port-Thyme Demiglace. Their first menu change, however, took place a couple of months after opening and replaced the current butternut squash, fava bean, sweet corn, leeks, and applewoodsmoked bacon succotash with a mushroom sauté. Mutiny ensued, however, as the first two parties that arrived that evening were there specifically for the original version. There and left. Owner and founder Mitchell Sjerven recalls, “So after two nights of serving up disappointment we reverted to the current version and never looked back. For some of our guests it’s their first goround with duck and so the dish has a special place in our hearts for winning over new converts, too.” Serving dinner nightly from 5pm. bouchonsantabarbara.com Reservations are recommended. Heated and covered outdoor seating available.
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W W W. F O O D – H O M E . C O M
DINING OUT Toma
Olio e Limone
Jane
Wine Cask
Summer dining
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A sampling from local kitchens
othing beats dining out on a summer’s evening. It could be with a group of friends kicking back on one of the many patios. Maybe an intimate table with that special someone. Even by yourself on those nights you’re just too exhausted to cook at home. The days are long and carefree, the menus are alive with seafood, sun-ripened local fruit, fresh herbs, and the smoky flavors of fresh meats cooking on the grill. It all adds up to the perfect Santa Barbara dining experience. The choices are many. Here’s a brief sampling: (continued)
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DINING OUT
Ashley Hardin
Holdren’s
In the kitchen with chef Josh Brown
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ntermezzo By Wine Cask chef Josh Brown has been cooking professionally for nearly a quarter of a century. He got his first taste of the kitchen as a prep cook for Round Table Pizza in 1996. After that he went on to graduate in 2000 from the Santa Barbara City College School of Culinary Arts, where he developed his passion for the art of cooking. Over the years Brown has worked for several notable local restaurants, including Chad’s on Chapala, bouchon, and Sea Grass. Brown has also worked charity events alongside Julia Child and Food Network’s Chef Bobby Flay. Brown says he looks forward to cooking for years to come, perfecting his French techniques with a focus on healthy, local, sustainable food. A few tidbits on Chef Brown: Favorite thing(s) to prepare: Meats and seafood. Technique wise, I like to cook things that take time to develop. It’s interesting to see where a dish goes as it cooks. Favorite thing to make at home: Right now, Dutch baby pancakes for brunch with my wife and kids. All the good strawberries around right now with a little sugar and lemon make a great topping. Also fixated on making the perfect Cuban coffee. I don’t even really drink coffee either.
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Ashley Hardin
Favorite thing to do when he’s not cooking: Much to the chagrin of my wife and kids, cooking is honestly also my hobby, but it can be consuming/distracting for me mentally and otherwise, so I try and keep it simple at home. Makes for a better balance for the family. Kitchen schedules are long days, and it doesn’t really end when you leave the kitchen, workwise. Imagine being married to that! But I win them over when I bake bread. I think I need to find a new hobby. W W W. F O O D – H O M E . C O M
TOMA
Eat, drink and relax on the beach!
Executive chef Charles de L’Arbre shows his flair with one of his Italian-inspired Mediterranean dishes that’s won acclaim for the waterfront eatery year after year: pan-roasted halibut with chive-whipped potatoes, carrot cream sauce with English peas, shaved heirloom carrots and herb oil. 324 West Cabrillo Blvd. tomarestaurant.com 805962-0777
HOLDREN’S STEAKHOUSE
Iceberg wedge salad. One of the best starters to a steak dinner anywhere, this dish features a crisp wedge of iceberg lettuce, tomato, blue cheese crumbles, bacon, and house-made creamy blue cheese dressing. Then, of course, follow it up with a prime beef filet with bacon wrapped BBQ shrimp skewers. Paired with Justin Vineyards Cabernet Sauvignon. 512 State St. holdrens.com/sb 805-965-3363
OLIO E LIMONE
Parma pizza: Fresh mozzarella, prosciutto di Parma, arugula, shaved parmesan. Photo by Kevin Steele 11 West Victoria St. olioelimone.com 805-899-2699
PETIT VALENTIEN
Fennel and parmesan cheese salad with fresh dill and scallions. This salad is delicious and decidedly summer! Photo by Ashley Hardin. 1114 State Street inside La Arcada Plaza. petitvalentien.com 805-966-0222
Shoreline Cafe Shoreline Cafe SA N TA BA R BA R A, CA LIFOR N I A U.S.A. Breakfast | Lunch | Dinner | Cocktails
SA N TA BA R BA R A, CA LIFOR N I A U.S.A.
801 Shoreline Dr, Santa Barbara (805) 568-0064 www.shorelinebeachcafe.com
SAVOY CAFÉ & DELI
From the kitchens of chefs Paul and Kathy Shields, the vegan burrito features house-made pico de gallo, quinoa, sweet potato, organic spinach, tofu, and avocado. A great meal for breakfast or lunch. 24 West Figueroa St. savoycafe.weebly.com 805962-6611
Winery - Tasting Room - Wine Bar
SCARLETT BEGONIA
The dirty fries at Scarlett Begonia feature fresh Yukon Gold potatoes that are baked and tossed with a garlic aioli, bacon jam, fresh herbs, and a squeeze of lemon. A tasty dish for lunch or dinner that’s great on its own, but even better when you pair it with a house-crafted martini and maybe the signature Scarlett cheeseburger. 21 West Victoria St. scarlettbegonia.net 805-7702143
MIZZA
House favorite margherita pizza. Fresh mozzarella, roasted tomatoes, marinara, garden basil, and pecorino romano. Check out their State Street dining experience in the heart of downtown. 1112 State St. mizzasb.com 805-883-3935
SHORELINE CAFÉ
A great way to spend the afternoon. Toes in the sand, glass of wine, and a beachside view of the Pacific. The ceviche is made with local rockfish marinated in W W W. F O O D – H O M E . C O M
The Barrel Room
The Warehouse
414 Salsipuedes St. 805.965.7985
3563 Numancia St. 805.688.5757
Downtown Santa Barbara
Old Town Santa Ynez
Come in and experience the art of winemaking. www.carrwinery.com
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DINING OUT Savoy Cafe
Joshua Curry
Braulio Godinez
Shoreline Cafe
Scarlett Begonia
Joshua Curry
Braulio Godinez
Mizza
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lime juice and spices and served over a bed of mixed greens and house-made tortilla chips. The fresh salmon is grilled and served with the house-made signature tartar sauce, sticky rice, and house salad. 801 Shoreline Dr. shorelinebeachcafe.com 805568-0064.
JANE
Chinese bay scallop salad bowl featuring bay scallops and sesame sauté, served warm over butter lettuce, daikon sprouts, Napa cabbage, orange segments, roasted almonds, and sesame vinaigrette. Two locations: 1311 State Street downtown (805962-1311) and 6940 Marketplace Drive, Goleta 805770-5388 janesb.com
INTERMEZZO BY WINE CASK
The Roasted Beet Salad features colorful farm fresh beets are the star of this beautiful dish served at Intermezzo by Wine Cask. Executive Chef, Josh Brown, ensures the freshest selections of beets by personally sourcing from local SB Farmers. Pairs wonderfully with a glass of 2019 Intermezzo Limited Edition White Wine, blended locally from the Santa Rita Hills. 813 Anacapa Street 805-966-9463 www.intermezzosb.com Petit Valentien
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$ W W W. F O O D – H O M E . C O M
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THE L AST WORD
When delivery saved the day by Jeff
Miller
Y
ou’ve had a brutal day of battling COVID couch syndrome. For a year you stayed safe inside, watching all 201 episodes of “The Office.” Again. Now you’re bouncing back. Off the couch, into the hiking boots, hitting the trail, or whatever form of bouncing you choose. But there’s a problem. The spirit is willing, but the flesh hasn’t gotten the message. You drag that weary flesh back home, peer in the fridge, and struggle to imagine cooking something for dinner. You glance at the spatula, which suddenly resembles a 100-pound dumbbell. Ugh. Meanwhile, there’s the couch, beckoning. What to do? The answer is just a phone call away. “Our delivery business shot up and carried us through the whole last year,” said Jamie Poe of Poe & Co. of Santa Barbara. Jamie and husband Jayson Poe opened the catering/food delivery business two and a half years ago and they weathered the hard times well, thanks in large part to delivery. “When the pandemic hit, our catering disappeared overnight,” Jamie said. “Just vaporized. We were lucky to have our delivery service already in place.” That part of the business jumped 30 percent. “We were pretty lucky,” she repeated. Same sort of story for Rusty’s Pizza Parlor, which boasts nine locations from Carpinteria to Goleta, with four in Santa Barbara. “Deliveries kept us in business when indoor dining and all the party rooms went away,” said office manager Sylvia Edney. “It was so good to have it.” Luna Grill in Santa Barbara uses the big three delivery companies, GrubHub, DoorDash, and Uber Eats to ferry its food to customers. And there was a lot of that in the past year. Business was “about double” during the pandemic, said manager Adam Zabzdyr. Was it all smooth sailing? “Some mistakes once in a while, but overall pretty good,” Zabzdyr said. What kind of mistakes? “Sometimes they showed up late or not at all.” 66
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What happens then? “Usually the guest gets refunded and the food gets wasted.” The same sort of thing happened in reverse for Poe & Co. “Someone ordered every week
for six weeks,” Jamie Poe recalled. Then, one day at the end of the six weeks, “We delivered it but they never got the food.” Why not? It seems the customers had left their Santa Barbara rental and neglected to mention they’d returned to LA.
The delivery boom hit Restaurant Connection of Santa Barbara hard. “We had to make an adjustment very quickly,” said CEO Saul Plasencia. “We were used to having the normal number of orders. The next day the phone wouldn’t stop ringing. We were scrambling. Making changes on the go.” Restaurant Connection, which has been in business here since 1989, partners with over 100 restaurants from Goleta to Carpinteria. How many drivers does it take to cover that much terrain during a pandemic when people don’t want to venture out of their homes? Plasencia declined to disclose that number, but said, “It’s quite a few.” In hindsight, it seemed like a “very scary”
time for everyone, Plasencia said. And he’s proud that they did what they had to do. “We took it upon ourselves to do what we can to support the people and the restaurants,” he said. W W W. F O O D – H O M E . C O M
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