November/December 2018 | Santa Barbara Life & Style

SBLS

November/December 2018

Santa Barbara Life & Style Magazine

O N H O L IDAY

allorabylaura.com

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1269 Coast Village Road Montecito CA 93108

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805.563.2425

H AV E N I N T H E

hedgerow

6 Bedrooms / 9 Bathrooms / Listed at $5,450,000 Montecito

LORI CL ARIDGE BOWLES

DANA ZERTUCHE

805.452.3884 · lori @ loribowles.com CalRE#01961570

805.403.5520 · dana@danazertuche.com CalRE#01465425

www.MONTECITO.associates COLDWELL BANKER RESIDENTIAL BROKERAGE 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. Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. ©2018 Coldwell Banker Residential Brokerage. All Rights Reserved.

Cork Accessories. For the effortlessly adventurous.

WWW.PAULAPARISOTTO.COM

shopping

American Eagle Outfitters, Angl, Aveda, Bath & Body Works, Express Men & Women,

Francesca’s, Gap & Gap Kids, Mama Luma, Lorna Jane, Lush, Nordstrom, Pinl, Pop-Up Shops, Saje Natural Wellness, Sephora, Solstice Sunglass, The Walking Company,

Victoria’s Secret, Yes Store.

dining

California Pizza Kitchen, Eureka!, Nordstom Cafe & eBar,

Panda Express, Pascucci, PokeCeviche.

entertaining

Bubble Pop, Center Stage Theater,

Museum of Contemporary Art Santa Barbara, Paseo Nuevo Cinemas.

holiday events Black Friday, Santa Photos, Pet Photo Nights, Nightly Snowfall Shows, Silent Night Silent Disco, Santa Barbara Night Market, Playdate with Santa, Gift Wrapping, Carolers, Choirs & Horns, Saturday Makers Market, Special Needs Sunday’s with Santa!

Visit PaseoNuevoShopping.com for full details, or call/text us at 805.900.7385

See what’s happening now @ShopPaseoNuevo

Located on State Street between Canon Perdido and Ortega Streets • Convenient Parking - 75 minutes free

‘Tis the Season!

Andersen’s is a time honored Santa Barbara Holiday Tradition for over 40 years!

Danish marcipan stollens with citron fruits & vanilla frosting Beautiful chocolate mousse & marcipan yule logs Hand-decorated Christmas cookies with ginger & butter shortbread Pumpkin or apple pies Holiday petit fours Kringles with marcipan, raspberries, pumpkin spice, or cinnamon Our famous butterings with vanilla custard & almonds Crisp apple strudels Danish green marcipan princess cakes Chocolate chocolate Charlotte cakes

Endless family memories to be made with tastes of real homemade Scandinavian goodness!

Many naturally gluten free options.

Call to place your orders for desserts or to make a reservation.

Host your holiday high tea, brunch, lunch, or dinner with us!

The Andersen’s Danish Bakery & Restaurant 1106 State Street 805-962-5085 AndersensSantaBarbara.com

Alice Montecito • Bettina NOW OPEN! • George • Hudson Grace • James Perse • Kendall Conrad Little Alex’s • Malia Mills • Mate Gallery • Montecito Barbers • Montecito Natural Foods One Hour Martinizing • Panino’s • Poppy Store • Pressed Juicery • Read n’ Post • Rori’s Artisanal Creamery • Space N.K. Apothecary • Toy Crazy • Union Bank • Vons COMING SOON! Caffe Luxxe • Merci montecitocountrymart.com

This Santa Barbara Bed and Breakfast Inn has been owned and operated by the Dunstan family for over 30 years, and no expense has been spared to ensure the best experience hospitality can provide.

Four blocks from the heart of downtown Santa Barbara, the Cheshire Cat Inn offers travelers an opportunity to enjoy beautifully appointed accommodations in the two Victorian Queen Ann houses and Craftsman cottages. Enjoy the wonderful homemade breakfast and our renowned afternoon wine hour with local wine and hors d’oeuvres in our beautiful and lush English gardens.

36 W. Valerio Street Santa Barbara, CA (805) 569-1610 www.cheshirecat.com

t ec

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Est. 1984 Santa Barbara, California

1150 Coast Village road

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1013 State Street

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Holiday Florals

. Evites . Fine Pens . Artisan Goods

. Design . Calligraphy

Weddings

805 969 7998

SB LIFE & STYLE from the editor

When it comes to

what to get your brother for Christmas, your guess is as good as mine. So in lieu of a holiday gift guide in this issue, I just have one tip for you: shop local. Stroll down State Street or Coast Village Road, walk into a store and be inspired by the visuals and curation.

Make use of the customer service. Supporting the beautiful local shops makes a huge difference in the community and local economy.

I worked in retail at my mom’s stores growing up and Christmas Eve was my favorite day to work. It was busy, everyone was in the holiday spirit, making big purchases and running into old friends as I perfected my gift-wrapping skills. It was thrilling for me, I can only imagine how happy it makes a store owner to see people coming together and appreciating their selection.

Also, there’s something to be said for the shopping experience.

From the window displays to the customer service a lot of thought goes into making it special and unique. There are so many aspects that make it more fun than clicking sort newest to oldest. We spend enough time staring at our MacBook screens anyway. And if you’re anything like me and want instant gratification (and are guilty of never getting around to Christmas shopping until the night of the 23rd), nothing beats the immediacy of popping into a store and getting whatever it is you want now.

Whether it’s for a dress you see in an editorial that will be perfect for a New Year’s party, or a holiday shopping activity in 48 Hours, get into the spirit and go and shop along the Christmas light-lit streets.

Happy holidays and happy shopping!

Ottocina Ryan

Editor in Chief Santa Barbara Life & Style Magazine

12 | NOVEMBER/DECEMBER 2018

Š2018 Ojai Valley Inn

Reframe the holidays with meaningful memories.

SERENITY SEASON at Ojai offers a storybook setting and magical family events. Light up the valley at our annual Tree Lighting Ceremony, taste our Grand Christmas Buffet, or surprise the little ones at a breakfast with Santa! Make this year matter.

855.456.0800 OjaiValleyInn.com

SBLS

Enjoy

Santa Barbara Life & St yle Magazine

SANTA BARBARA LIFE&STYLE delivered to your mailbox

NOVEMBER/DECEMBER 2018 Volume 6 / Issue 6 Editor in Chief & Publisher Ottocina Ryan Creative Director Silas Fallstich Lead Photographer Meadow Rose

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S BL S S BL S SBLS Sa nta Ba rba ra Lif e & Sty le Ma ga zin

e

Santa Barbara Life & Style Magazine

July/August 2018

Mar ch/A pril

2018

Nov /De

gaz ine & Sty le Ma bar a Life San ta Bar

Art Director Helene Laine Director of Marketing Johanna Smeds Advertising Coordinator Olivia Kanes Executive Assistant Amy Dong Contributing Photographers Carly Otness, Jacqueline Pilar, Stephanie Plomarity Contributing Writers Silas Fallstich, Jade Flogerzi, Meg Fontaine, Kim Hashemi, Christina Hensarling, Heather Roach, Hana-Lee Sedgwick, Alexandra Sharova, Celine Wallace

WE EKE ND

ESS S & WE LLN

M AY YO UR SP IRI TS BE BR I GH T

F IFTH ANNIVERSARY ISSUE

Stylists Gladis Barboza, Johanna Smeds

ON THIS COVER

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Photographed by Jacqueline Pilar Stylist Gladis Barboza Model Karolina Szymczak with Wrenn Management Hair & Makeup by Heather Roach Shirt A.L.C., Jake & Jones Pants Ozma, Jake & Jones Shoes The Office of Angela Scott Earrings Corinne Simon Location Montecito Santa Barbara Life & Style Magazine is published by Santa Barbara Life & Style, Inc. 26 West Mission Street #5, Santa Barbara, CA 93101 For distribution, advertising and other inquiries: info@santabarbaralifeandstyle.com santabarbaralifeandstyle.com

Redefining the Art of Luxury Gifting with Real Roses that Last For Years As the World’s first long-lasting roses brand, OnlyRoses is the place to go for luxurious gifts and stylish interior décor, created with the finest fresh-cut and Infinite Ecuadorian roses.

From London to LA, our signature Infinite Roses are real roses, that last for several years without water, and look exactly like their fresh-cut counterparts—the perfect gift to create a lasting impression. Shop online or come and visit us at our flagship store in Beverly Hills.

OnlyRoses Beverly Hills 9631 Brighton Way Beverly Hills 90210

T: 424-278-1111 www.only-roses.com @onlyroses

CREATING HOLIDAY TRADITIONS FOR OVER 90 YEARS fourseasons.com/santabarbara tel: (805) 969-2261

TIMELESS CLASSICS for THROUGHOUT THE YEAR

An Eclectic Blend of Fashion & Accessories for Women and Children

Pismo Beach 890 Price Street • 805-773-1055 Mon-Thurs: 10:30am-6:00pm • Fri-Sat: 10:30am-8:00pm Sun: 11am-5pm

Los Olivos 2920 Grand Avenue • 805.697.7377 Mon-Sat: 10:30am-5:30pm • Sun: 11am-5pm

Santa Maria Town Center 317 Town Center East • 805.922.9195 Mon-Sat: 10am-8pm • Sun: 10am-6pm www.wildflowerwomenboutique.com

dining

travel

20 | BOLD BOWLS

72 | A NEW PATH

Bright, bold flavors packing a punch at the Public Market.

26 | AN ITALIAN ESC APE Your Italian vacation is just a menu away.

wellness 30 | HOLIDAY SURVIVAL GUIDE Self-care tips for the season of indulgence.

beauty 32 | KNOTT Y OR NICE Make your list, and add these beauty picks twice!

profiles 34 | A YEAR IN THE LIFE OF A WINEMAKER Girl power in the land of grapes.

Following ancient practices in Costa Rica to reach new levels of wellness.

76 | SWEET ESC APE A whimsical approach to dessert and decor at this Beverly Hills hot spot.

78 | BERLIN , BABY Opening the cages of culture and histor y at Hotel Zoo in Europe’s trendiest city.

82 | HONEYMOONING A L A HAWAII Saying ‘I do’ to each other and the Aloha Spirit.

86 | SERENELY SINGAPORE A city of contrasts perfect for the young traveler with taste.

90 | 48 HOURS Put a little jingle in your step this season with our holiday must-do’s.

40 | HOME IS WHERE THE HART IS How Cynthia Hart took over the design world, next stop: Santa Barbara.

fashion 44 | KNIT ME BABY ONE MORE TIME Sweater weather is better weather.

50 | A COWGIRL WALKS INTO A BAR A glam slinging and cocktail drinking affair.

60 | SECRET GARDEN The model isn’t the only thing looking sharp at these greenhouses.

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BELMOND

EL

ENCANTO,

SA N TA

BARBARA

THIS HOLIDAY SEASON ENTERTAIN FAMILY, FRIENDS AND COLLEAGUES AT BELMOND EL ENCANTO

Select from six beautifully appointed private event spaces including the picturesque Arbor Lily Pond, Riviera Ballroom, Channel Islands Terrace and additional venues overlooking Santa Barbara. The Wine Room, just steps from The Dining Room, is ideal for intimate festive gatherings. Our unique indoor and outdoor space can accommodate grand parties or more intimate affairs.

800 ALVARADO PLACE, SANTA BARBARA, CA 93103 | 805 845 5800 | BELMOND.COM

Organic Ingredients • California Grown • No Artificial Anything • Gluten Free • GMO Free • Vegan

SBPOPCORN.COM

COVET

Watercolor by Amy Logsdon

Staff Picks for

&

CRAVE

November/December

PURE SILK SLEEP MASK slipsilkpillowcase.com

TOM FORD FUCKING FABULOUS EAU DE PARFUM Cos Bar

KODAK PRINTOMATIC CAMERA kodak.com ANY DI SUNCOVER any-di.com APL SLIDES atheleticpropulsionlabs.com

RICHMOND & FINCH LIPSTICK POWERBANK richmondandfinch.com

ORIBE POWER DROPS DAMAGE REPAIR BOOSTER Cos Bar

RÉVIVE INTENSITÉ CRÈME LUSTRE NIGHT Cos Bar

LA MER CRÈME DE LA MER Cos Bar

DIPTYQUE FEU DE BOIS CANDLE diptyqueparis.com JO MALONE LONDON WHITE MOSS & SNOWDROP COLOGNE jomalone.com LEAF CHAKRA bellabeat.com

LA MAISON DU CHOCOLAT ADVENT CALENDAR BY VICTORIA ROUSSEL lamaisonduchocolat.us @ S B L I F E A N D S T Y L E | 19

SB LIFE & STYLE dining

B B o LD w L S 20 | NOVEMBER/DECEMBER 2018

Photographed & Written by Silas Fallstich

@ S B L I F E A N D S T Y L E | 21

T

here are only two bar stools available and they aren’t positioned together. One orange and one blue, wedged between tourists and regular visitors I take my place, selecting what seems the better vantage of the cooking procession. I don’t know any of the people at the bar top and look over the menu cautiously. Wanting nothing more than a good healthy selection of ramen and noodles. Empty Bowl, in the Santa Barbara Public Market, is renowned for these items and I can’t help myself, I must have both.

Noodle Soup is at its best tonight, he says. My unwillingness to confirm my order prompts him to suggest the Bangkok Street Noodle, to his surprise I order both and a Thai Iced Tea. I’ll need my energy if I’m going to feast.

The server comes over to see if I’m ready to order, my hesitation instantly calls him to action. The Khoa Soi Curry

The Khoa Soi comes first and I’m blown away by the creaminess of the coconut milk, complemented by hints of

22 | NOVEMBER/DECEMBER 2018

The cooks work like an orchestra. Marching to their own beat with hails of orders firing across the line. Sometimes interchanging places, other times stationary. Yet constantly in motion, constantly stirring, tossing and mixing. They push through orders with practiced ease.

@ S B L I F E A N D S T Y L E | 23

24 | NOVEMBER/DECEMBER 2018

lemongrass. The noodles have a delightful texture and as I finish my first mouthful I get a hint of fish sauce. The server casually walks by with discerning eyes. I non-verbally thank him as I push further into this delightful dish. The bowl is served with pickled greens, crisp egg noodles and a flaky chicken breast that’s tender, juicy and cooked to perfection.

I’m usually quite critical of curry flavors yet this one hits the spot with the just right balance of creaminess, citrus and flavor.

a line forming. The discerning server and staff handle it casually. One line for dine-in guests and another for takeaway. I make a mental note to order takeout on future visits when it’s busy. Before I get up to leave the server encourages me to try their Thursday happy hour, which I hear several other guests promoting.

The Bangkok Street Noodle arrives and my attention span is instantly flipped. The flat noodles are one of my favorites and I can never get enough. I pile on a little extra spice and it instantly hits the spot. The savory flavors have my mouth watering, or maybe it’s the extra spice. The veggies are all cooked with a crisp warm finish. I can’t decide between the two dishes and end up mish mashing them throughout the rest of my meal.

There’s this trend at the Santa Barbara Public Market that has taken me some time to figure out. No matter what the weather, time of day or day of the week, Empty Bowl is always crowded, full of people and serving up some of the best fare Santa Barbara has to offer. I’ve eaten here before and I know I’ll be back again but it wasn’t until this visit that I began to understand that it doesn’t have to be miserable outside to order Empty Bowl. I’d reserved this place for rainy, cold, downtrodden days, but now I’m bolstering it up to a must-have, come and see me next Thursday. I’ll be the guy adding too much spice to my dish.

While I’m beginning to finish I realize how busy the space has become, I was so entranced with my meal I didn’t see

emptybowlnoodle.com

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@ S B L I F E A N D S T Y L E | 25

Ellen Salad & Paccheri Alla Siciliana

26 | NOVEMBER/DECEMBER 2018

An Italian Escape Having spent time studying and traveling in Italy, it didn’t take long for me to become enamored by all things Italian—the language, the art, and, most of all, the food and wine. So, when I heard about the recent opening of Due Lune Cucina, the latest venture from restaurateur Gene Montesano and the team behind Tre Lune in Montecito, I was eager to try it.

It’s one of those sunshiny Santa Barbara fall afternoons, the type that makes you want to hit the beach despite the slight chill in the air when those gentle ocean breezes kick up. As my husband and I walk up to the restaurant on the corner of Cabrillo and State Street, I notice the faint chill isn’t stopping anyone; the beach across the street is filled with people holding onto summer. Due Lune looks familiar, occupying the former Eladio’s building, but white tablecloths and a sophisticated crowd enjoying an afternoon glass of wine make it feel like Due Lune is very much a new addition to the Santa Barbara Waterfront.

Photographed by Silas Fallstich Written by Hana-Lee Sedgwick

A friendly waiter leads us outside after asking if we’d like to eat on the patio. We eye a table along the side wall under the shade of the palm trees, where a few pink flowers are scattered about the table—fallen soldiers from the bougainvillea perched above. Our server greets us and hands us menus, then returns to deliver bread and olive oil to our table. I pick up the drink menu and immediately hone in on the Aperol Spritz, which seems absolutely necessary on a delightful afternoon like this.

A few minutes after our order is taken, I see my Spritz on its way, displaying different shades of orange in the glistening sunshine. I take

@ S B L I F E A N D S T Y L E | 27

a sip and sit back, taking in the serene ambiance on the patio, and am immediately transported to Italy. Maybe the people speaking Italian at the table next to us have something to do with it, but regardless, dining al fresco on the spacious patio of Due Lune on a Sunday afternoon feels a bit like being on vacation.

My husband dips bread into the olive oil as I nosh on a few marinated olives. He doesn’t care for olives, but I urge him to try one—they’re delicious. Before he can object, our Frito Misto appetizer arrives, showcasing lightly fried calamari, green beans, shrimp, cod, and cauliflower on the plate. I reach for the cauliflower, dipping a portion into the tomato sauce before taking a bite, savoring the delicate spice of the sauce. I take another sip of my Spritz as the light breeze blows through my hair. At that moment it’s confirmed, we definitely feel like we’re “on holiday.”

Blackberry Smash

Soon, our main courses arrive: house-made spinach and ricotta ravioli and sautéed halibut with a lemon and caper sauce. Since we’re sharing, I decide to start with the fish, which is tender and perfectly prepared. I can’t help but take another bite almost immediately to savor the delicate flavors. A bit of the sauce makes its

28 | NOVEMBER/DECEMBER 2018

Lasagnette All’Agnello

way on the plate toward my roasted potatoes, and I think to myself this slightly briny, lemon sauce would go great with anything. My husband tastes the ravioli, commenting that it almost melts in your mouth, which makes me chuckle since that’s how I would describe the fish. I spoon some of the ravioli onto my plate and take a bite, appreciating that the dish isn’t drenched in butter but instead has the proper amount of browned butter and crispy sage to elevate instead of overpower the ravioli.

Tiramisu

While we may still be in Santa Barbara, Due Lune has transported me back to Italy, even just for a moment. So when our server arrives to ask if we’d like to see a dessert menu, my husband and I look at each other both with a look like we don’t want our “mini vacation” to end so soon. “Yes, please!” I say a bit too eagerly, making our waitress smirk a little. One glance at the desserts and we decide on the affogato, with its sinfully delicious combination of espresso and ice cream, and the biscotti served with Vin Santo wine for dipping. The perfect end to our little afternoon escape at Due Lune.

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duelunecucina.com

@ S B L I F E A N D S T Y L E | 29

SB LIFE & STYLE wellness

y a d i ol H

Survival Guide Written by Celine Wallace Photographed by Carly Otness

Pecan pie! Turkey! Parties with Champagne flowing! With the festive season upon us, things tend to speed up and become a little more frantic and stressful. Holiday food and events can induce anxiety or ecstasy—or both—depending on your mindset. Here’s the good news: it’s once a year and the average weight gain for the holiday season is just one pound. Now for the bad: while that might not sound like much, most people don’t go to just one party and research shows that we don’t lose the weight from all our indulgences, so that one pound adds up year after year.

Aside, from the obvious indulgences that can sometimes be a landmine for the health conscious, I wanted to offer some stress relieving tips to help you coast through the holidays as the saying ‘holiday cheer’ associated with the season would suggest. So if we’re feeling more ‘holiday anxiety’ than ‘cheer,’ let’s look at ways to bring joy into the season of celebration. Here are a few of my favorite suggestions to lighten the load.

30 | NOVEMBER/DECEMBER 2018

LISTEN TO YOUR BODY

EXPECTATIONS

BE KIND

Most people eat particular foods, like pumpkin pie on Thanksgiving or down cups of eggnog at a Christmas party because “that’s what we do during the holidays.”

Eating away at whatever’s in front of them without thinking about what they’re putting into their bodies and ignoring internal cues of hunger and satiety. Do you really even like pumpkin pie or eggnog? Just because it’s limited doesn’t mean you have to eat it.

Try to tailor your expectations to the situation you find yourself in. This may seem pretty obvious but we can tend to build ourselves up, believing things have to be a certain way and if they’re anything less, it is a disaster. Most people who are sharing festivities will need to compromise—everybody has their own idea of how things should be. Equally, if you’re alone, you need to recognize this and plan accordingly; cater for yourself and give yourself the sort of day you want. I know it’s hard to juggle undertakings and we all want things to go well, but try not to give yourself expectations that can only result in disappointment.

Now, I know what you’re thinking! “My cousin’s husband’s aunt’s mother always gets on my nerves and just being in the same room makes my blood boil.’’ Well, we hear you, but that doesn’t change the fact you will be spending time with her, so how can you manage this situation with the most elegance and grace while looking after yourself and others? Be kind! Things are bound to go wrong, so try to see the bigger picture. If you step back and know that the situation that’s triggering you is temporary, you’ll instantly feel better.

Keep in mind, holiday foods are full of “acid formers” like sugar, alcohol, and meat, so make sure you balance all those rich foods with plenty of “alkaline formers” like lemons, alkaline water, and organic greens.

Keep in mind that you need to balance your acidic foods with alkaline forming foods for general gut and body health anyway, not just during the holiday season.

TAKE TIME OUT It is important to safeguard your energy at this time of year. If you are feeling overloaded, say so. Being self-sacrificial is not good for you or for others. You will become stressed or unwell and this benefits no one in the long run. Know your limits and stick to them. Remember to keep up your regular exercise and good eating habits. This is particularly important at stressful times. Also, you need regular time out for yourself. A good habit (for life!) is to stop all screen activities for an hour before bed and ban electronics in your bedroom— just saying!

Here’s a great principle I like to use: ‘‘eat what you love, leave what you like.’’ Instead of piling your plate a mile high with things that don’t really tantalize your taste buds (fruitcake, I’m looking at you!) pick only the foods that give you true enjoyment. If something doesn’t make you swoon, leave it on the sideline.

MODERATION The biggest mistake people make over the holiday season is turning Thanksgiving (or any celebration) into a four-day feast and booze-filled week instead of a oneday indulgence. Then the friends, family, and work holiday parties come and all of a sudden you’re giving yourself an excuse to have treats for the entire month. Rather than letting your holiday feast roll into pie for breakfast and cocktail hour, every hour, try to limit your splurges to one event per week. If you’re thinking “Whoa! I have to go to more than one event a week,” then go you and your busy schedule! But not every event has to be an indulgent party on your part. If you’re going to multiple family gatherings, work parties, and other social events remind yourself why you’re going, hopefully to see your friends and loved ones—so see them!

Use these times to socialize and be present rather than rummaging for holiday treats.

SHARE THE LOAD Especially if you’re hosting an event! No one is required to take full responsibility for an event that involves more than several people. Ask for help, whilst recognizing that if it is given, others may have a different take on how to accomplish it. Just try not to overload yourself so you feel like the weight of the world is on your shoulders.

Delegation during the holiday season is part of what will get you through, not turning to those Champagne cocktails while you rush around trying to do everything yourself and putting your own health at risk.

Holidays are very much about coming together and celebrating, so I hope these tips help ease you into the silly season so you can enjoy yourself, whether alone, in a big crowd, with family or friends, whether celebrating or not. Humans are designed to play, relax, laugh, rest, enjoy, eat, and sleep.

Try to make sure you do a little of each.

Happy holidays!

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Celine Wallace is a New Zealand born Yogi, lululemon Ambassador, wellness expert and writer, and Founder of Sattva Soul transformational women’s events and retreats.

Model Alyssa Smith Hair by Krysta Withrow Makeup by Leah Rose Washuta Manicure by Aqua Skin & Nail Bar using LVX in Icon @ S B L I F E A N D S T Y L E | 31

SB LIFE & STYLE beauty

Knotty Knotty or Nice or Nice Written by Heather Roach, Beauty Product Expert heatherroachmakeup.com

3.

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1. SMITH AND CULT nail lacquers look as beautiful on the nails as they do in the bottle. The 8-free formula nail lacquer glides on smooth, offers full coverage and packs a brilliant shine. There are so many phenomenal shades available for every outfit and mood.

Plus, they are so visually appealing that I keep my favorite colors on my vanity. $18 smithandcult 2. LAURA MERCIER CAVIAR STICK EYE COLOUR is just easy, it makes my life easy. Use a quick swipe on the eye for a fast shadow look on the go, or use several colors for a glammed-up look while sitting in front of your vanity. These eyeshadows are creamy, pigmented, long wearing and crease resistant. I have even used them for a diffused eyeliner. A myriad of shades from nude to dark and in matte or shimmer are available to create endless looks. $29 lauramercier.com 3. YOUR SKIN BUT BETTER™ CC+™ CREAM with SPF 50+ is a brilliant color correcting cream that evens skin tone while looking like skin. Not only does it take the place of foundation, but this multitasking skin perfecter also has the added benefits of anti-aging serum and SPF 50. I don’t like wearing foundation, yet I love this product because it feels and looks like my skin. It is in my personal makeup bag and my professional makeup kit. $38 itcosmetics.com

32 | NOVEMBER/DECEMBER 2018

4. DERMAFLASH! Now that I have your attention, let’s talk peach fuzz and dead skin, I know us makeup artists never stop talking about it. Gently gliding Dermaflash in feathery strokes along the face instantly removes dead skin cells and peach fuzz to reveal smoother skin. Enhance the power of skincare products by erasing the barrier to penetration, while creating a flawless canvas for makeup. You will not believe the after. $189 dermaflash.com 5. HENRY CHARLES is the answer to the question “Now what do we put our expensive and coveted cosmetics in?”

Henry Charles Large Deluxe Cosmetic bag has brought innovation, organization, and style to the basic makeup bag.

Compartments, loops, and pockets, oh my! Everything has a safe and easily accessible place that looks beautiful sitting on my vanity or traveling in my tote while I am on the go. $138 henrycharles.com 6. EMBRYOLISSE LAIT CRÈME is a makeup artist’s secret weapon. This multipurpose product has gained a cult following of makeup artists, models and celebrities all over the world for a good reason. Created using a simple formula and nourishing ingredients, not only is it a rich moisturizer but it acts as a makeup remover and primer. Massage this lovely cream into your face and you will be left with hydrated and glowing skin. $28 embryolisseusa.com 4.

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Photographed by Jacqueline Pilar Model Charlize Cotton with White Cross Management Hair & Makeup by Heather Roach Manicure by Aqua Skin & Nail Bar

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7. PAT MCGRATH has been a celebrity in the fashion and makeup industries and is now an icon in the cosmetic world. MATTETRANCE is pure magic, I don’t know how a lipstick can make my lips look younger, but this lipstick smooths my lips with a blurring effect that is long lasting and feels great.

One swipe of this luxurious, richly pigmented yet light-weight lipstick will speak volumes without you even saying a word. A beautiful lipstick is a powerful tool. $38 patmcgrath.com 8. FLESH BLUSH packs a pigment punch. Blush is the most underrated makeup product, a little color to the cheeks can make a huge impact. If you are scared of blush, you are not alone.

I wish I had a dollar for every client who says they don’t use bvlush but then calls me asking what blush I used.

Flesh blush is unbelievably smooth, pigmented and long lasting. Pro tip: use a warmer shade like Fever or Glaze higher on the cheekbone and a pink tone like Rub or Pinch on the apples. $26 ulta.com

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9. B3 VERITAS LIP OIL is a natural emollient and moisturizer that leaves behind a gorgeous sheen. Don’t be fooled, this is no ordinary lip hydrator, every oil was selected for a specific purpose and leaves soft and supple lips. With each glide of the rollerball, my lips are treated to vitamins A, D and E, fatty acids, antiseptic and antiinflammatory properties, and protective antioxidants. Use alone, under lipstick or on top of lipstick. $14 brushbeauty.com/B3-Shop 10. From my first swipe of HOURGLASS CAUTION MASCARA I knew I had found it, the mascara I had been seeking for years. The length, the volume, the lift, and holy bananas the separation! Perfection in a tube. I was 100% sold on my dating relationship with Caution, and then my client asked if I was wearing false lashes; now I think I am in a serious relationship. This mascara is a must try. $29 hourglasscosmetics.com

@ S B L I F E A N D S T Y L E | 33

SB LIFE & STYLE profiles

A year in the

LIFE OF A WINEMAKER

Written by Jade Flogerzi Photographed by Edward Clynes

34 | NOVEMBER/DECEMBER 2018

T

he images found in wine magazines are rather repetitive when it comes to portraying the life of a winemaker. Flipping through their pages you are likely to see a man leaning against a vineyard post, big smile for the camera. Next image; he is standing among the tall columns of a barrel room. Next image; he is tasting. Lots and lots of tasting.

There is nothing dishonest about these photos. But the scenarios portrayed are just a fraction of the work that comes with being a winemaker.

few minutes Angela takes a call. The conversations vary widely from one to the next.

What is the job really like? Each winemaker’s method and priorities are as varied as the wines they produce, and each story is unique. Angela Osborne’s role as a small production winemaker for Folded Hills and her own label, A Tribute to Grace, is no exception.

“…Oh my gawd, you are kidding me…Robert Parker chose a woman to review this region?…That is absolutely fantastic…I’ve always said women have amazing palates!”

WEDNESDAY, AUGUST 16TH, 2017 9:25 a.m.

“I know Industrial Eats doesn’t open until 10 but I’m just going to pop in and see if they’d be so kind as to make me a flat white.”

Minutes later, Angela returns to the parking lot. Ray-Ban shades on, huge grin, and coffee cup in hand. Today, we are touring a handful of vineyards around Santa Ynez.

Each vineyard is unique—different trellis styles, soil types, elevation, proximity to the ocean—but they share the common trait of all being organically farmed and cared for by Ruben Solorzano. Angela’s dog Archie, a rescue from Tijuana that resembles a dingo hybrid, is riding next to me in the back seat.

“Archie is twelve. I would give anything to be able to clone him. I would be morally against that in other contexts but Bodhi [Angela’s son] says every night before bedtime, ‘Nuh-nite Archie. You’re my best friend,’ I really don’t think it’s fair for a four-year-old to lose an irreplaceable best friend, you know?”

We arrive to the first vineyard block. The vines are covered in black netting to protect the ripe berries from being consumed by birds. A collection of grapes will be taken back to the lab to test the pH and sugar levels, and give an indication as to how close we are to harvest. In order to get the most accurate reading, Angela asks me to collect grapes evenly across the block.

“Pull one grape from one cluster, every three steps.

Rotate between the top, middle and bottom of the cluster. Let your fingers pick the grape, not your eyes.”

We zig-zag along on opposite rows, delicately plucking grapes and placing them into our Ziploc bag. Every

“Oh hi love. Just checking in to see if you’ve managed to find a sparky (electrician) for the new destemmer.”

“Hello this is Angela...oh yes, for the wine club, that is correct...last I’d checked we had at least one or two spots left open...yes, please call me back if you have any problems okay? Because we would love to have you...”

“...Yep. So, I reviewed the labels this morning and to my eyes everything looked ready to sign.”

We continue to zig-zag up and down the rows until we finish. I hand Angela the half-full gallon sized Ziploc and she thanks me profusely, acting as if I’ve just taken a week’s work off of her shoulders. We carry on to the next vineyard and repeat our process through the rows.

It’s almost 2 p.m. and we are back at Industrial Eats for a quick lunch.

“What is it really like to be a winemaker? Well, it’s not easy to answer because we all handle the role differently.

But I will say there are two sides to it, and it takes a really unique person to be able to do both. But no one can do both 100% well. First, there is the winemaker that is devoted to the sales side and being the face of the brand.

They are extroverted, highly charismatic. They travel, build relationships and they know how to sell. Then, there is the winemaker that is dedicated to the craft and is physically there to handle the thousands of decisions that go into making wine. You can’t have your feet in the vineyard, and your hands working in the cellar, and be on the phone, or computer or on the road at the same time. I’ve had to do both, but I always give priority to the wine. Some winemakers are comfortable trusting someone else to do the work in the winery and they make decisions based on data but I have to see, smell and touch in order to make the best decisions for the wine.

And I am incredibly slow to trust anyone to even come close to a tank or barrel of wine that has my name on it.”

THURSDAY, AUGUST 31ST, 2017 Folded Hills first harvest pick 4:30 a.m.

Angela’s alarm goes off. She wakes up, toasts some pumpernickel bread with almond butter and kisses her husband and two sleeping boys goodbye. She’s on the

@ S B L I F E A N D S T Y L E | 35

she calls home to say good morning to the boys. Then, a quick stop at Bob’s Well Bread for an english muffin and flat white. Bob is waiting at the counter, a beautiful copper Salvatore espresso machine sits to his left.

What is your goal as a winemaker?

“I never stop striving for balance. In the industry it’s expected and accepted that harvest is the time of year where everything just spins out of control and you barely make it out alive. Yes, it’s absolute madness, but I am always consciously trying to be in control. I set the quality of the wine as priority but in order for me to make the best wine, I have to be in the best mental and physical state possible.

I remember to stop and breathe. I spend time with my family. I try to squeeze in a reiki massage with crystal chakra balancing once a week.

And when it’s over and the wine is safe and stable, I go visit Esalen in Big Sur to regenerate.”

highway headed from Los Alamos to Folded Hills with Salmonella Dub, a reggae band from New Zealand, pulsing through the speakers.

5:17 a.m.

Headlamps and fluorescent vests dot the hillside. The crew started picking a few hours ago. First task is to find Mario, the crew supervisor, and check in. She learns the yields are two times what the vineyard crew had anticipated. She pulls out her phone, does some quick calculations and her eyes widen as she learns how many extra bottles of Lilly Rose she will be making this year. She heads to the nearest tractor and stands on the back of a plastic grape bin. As the crew dumps in buckets of Grenache grapes over her head, she pulls out leaves and any grape clusters that look unworthy. The sun starts to come up. Why wake up to come pull out grape leaves for three hours?

“I don’t feel the need to be checking up on anyone, but I do feel the need to be present and profusely thank everyone. These men and women work so incredibly hard. If I tried to pick alongside them, I would just get in the way. Even without my pregnant belly, they would be doing circles around me. This way I can see everyone and say good morning, and say thank you, and see how the fruit is looking.”

6:42 a.m.

The crew sits down for coffee and breakfast burritos just as the sun is cresting the hills.

All of the fruit for today is picked and now sits in 14 bins at the bottom of the hill. It’s critical that the fruit gets to the winery while the temperatures are still cool. She sends a text message to the winery of the total weight of each grape bin so they can prepare the appropriate tanks and be ready for the delivery.

8:37 a.m.

The truck arrives at the vineyard and each bin is forklifted onto the flatbed trailer. Angela goes ahead en route to the winery. On the way 36 | NOVEMBER/DECEMBER 2018

9:20 a.m.

She finishes the last bite of english muffin and arrives at the winery.

The entire lot of grapes are slotted for rosé. Four tons of grapes are loaded into a huge cylindrical press. Inside the press, a plastic balloon fills with air and gently presses the grapes against the inside screen.

The press has been set to inflate slowly over two hours, and Angela tries the juice periodically. Once the flavors turn bitter from the skin extraction, she will stop the press and no more juice will be extracted.

She holds up a wine glass that she’s filled with fresh grape juice dripping from the press.

“This is called direct to press rosé, or what I like to call intentional rosé. My palate has taken a few side-steps with the babes, and lately I am loving acidic flavors more than sweet so I’ll have someone else taste this too.”

The juice is added to a large stainless steel tank chilled to 50F. She repeats the process with the press three more times. In between presses she is checking and responding to emails. She signs off to buy barrel racks. She is trying to organize a sales trip to San Francisco in two weeks. She calls Ruben to talk about the harvest, and together they plan out more details over the next few weeks.

3:12 p.m.

Angela has collected three juice samples and leaves to take them to a lab in Santa Maria. On the way she stops at Lassens for an avocado sandwich on sourdough. As she waits for it to be made, she checks her phone and responds to more emails.

4:14 p.m.

Angela calls her husband to see if he can pick up the kids because her trip to Santa Maria is taking way longer than expected. Then, she calls to cancel and reschedule her reiki massage appointment set for tomorrow morning. She heads back to the winery as the last press is finishing. The three lots of grapes and all of the juice has made it safely into the chilled steel tank.

7:30 p.m.

She arrives home. Her husband is getting the boys ready for bed.

She reads her toddler and one-year-old a story, waits for them to fall asleep and opens her laptop. She responds to emails until 11:12 p.m. when she falls asleep.

WEDNESDAY, OCTOBER 10TH, 2017 1:10 a.m.

We are back at the winery and harvest continues. Several things are happening at once. Some grapes are going through a destemmer.

Some will be foot tread as whole clusters. Some are going into a tank and will be sealed airtight to ferment as whole grapes (carbonic maceration). White grapes are here too. They will go straight into the press. Twenty-five harvest picks down, and five to go. Angela’s mum and stepfather are in town and helping at the winery. They are setting up the destemmer, readying it to receive a fresh lot of Grenache grapes.

“If you could help me sort fruit from the destemmer that would be wonderful. You’ll want to look for clusters like this. See that? That’s bee damage. And clusters like this are too tight and full. They most likely haven’t ripened properly, You’ll want to chuck them.”

I nod even though the cluster looked perfect to me. The destemmer starts humming and the escalator belt slowly totes clusters to the top to drop through a shoot that strips the stems. Angela’s husband is at the top, while Angela, myself, and her mum and stepdad sort through the clusters. Angela grabs a cluster that passed by me.

“See this cluster. You would want to throw this out because see the damage here? We don’t want that being made into the wine.”

I nod in understanding, despite the fact that in my eyes the cluster looked worthy.

12:30 p.m.

“Would you like to help foot-tread grapes? If not, Jason [Angela’s husband] can do it.”

Who would ever turn down foot treading grapes? Angela gets a bucket of sanitized water for us to wash our feet. The grapes burst beneath our toes with inky purple juice. I’ve decided you cannot stomp grapes without a smile on your face.

Do you still find joy during harvest? Or, is it just about keeping your head down and powering through?

“I feel joy when I get out of my head and lost in the moment. During harvest, it’s a rare occurrence. It happens when I am foot treading, or have some great music on and the candles lit on the burning heart of passion [the name she’s given her heart-shaped iron candelabra that she toted back from Mexico], or when I am doing pump overs and making hearts out of the juice’s foam.”

2:12 p.m.

Angela walks back and forth between the different bays of the winery, each time with something different in her hand; a pump, hose, valves, buckets. She’s managed to calmly get each lot of bins where they need to go. The timing and process remind me of Tetris. Everything will fit

@ S B L I F E A N D S T Y L E | 37

and end up where it needs to be if you are thinking clearly. But if you lose the plot, even for a moment, it can all pile up and wreak havoc.

Every moment that doesn’t require something to be done, Angela pulls out her phone.

periodically to make sure nothing goes awry, but purposefully lets time pass rather than tinker.

“I am in harvest mode, but things are going to start getting really busy with sales. Christmas in New York, and the biggest red wine season are coming up. I do my best to keep up with emails and phone calls, but sometimes things have to drop because there is only one of me.

Sales are important but I have to make good wine.”

Angela is back home in New Zealand anticipating the birth of her third child. She and her husband plan one last date night apart from their two boys. Their plans to be alone are quickly thwarted and at 3:07 a.m., they welcome Otis Stove Luke Osborne. He is 9 lbs, born naturally, in water and under a full moon.

WEDNESDAY, OCTOBER 13TH, 2017

“(laughing). Yup. I went out with a bang. But it was amazing. And so spiritual. All of my births have been, but Otis the most by far.”

9:01 p.m.

Angela sends a text to the Folded Hills team.

“Seventeen picks totaling 73 tons over 6 weeks. Folded Hills harvest is a wrap (praise hands emoji) Now I am going to sleep...Well done all.

Xxx” FRIDAY, NOVEMBER 2ND, 2017 The wine has safely made its way into 115 barrels. It will be topped up every three weeks, replacing a small portion that has evaporated, what winemakers call the “angel’s share.” Angela will test the barrels 38 | NOVEMBER/DECEMBER 2018

SUNDAY, DECEMBER 31ST, 2017

WEDNESDAY, FEBRUARY 21ST, 2018 6:30 a.m.

Rosé bottling day.

The entire Folded Hills team will arrive soon. It’s 36F. Baby Otis is six weeks old and napping in his stroller wrapped in New Zealand sheep’s skin.

“Bottling day is extremely exciting. It’s the last step. Everything needs to be perfect; the bottles, labels, cork, the bottling line. So I do everything I can to make it perfect, and then I just have to let go.”

SB LIFE & STYLE wellness

MONDAY, JULY 9TH, 2018

FRIDAY, AUGUST 31ST, 2018 (FOUR DAYS LATER)

Over nine moons have passed since the Grenache and Syrah were transferred into barrels. Angela chose today as an ideal biodynamic day to taste each barrel individually with the Busch family. They will decide which barrels will stand alone and which should be married together. Ironically, it is Nick Busch’s 21st birthday and he joins them for the tasting.

The first harvest pick, 2.3 tons of Grenache from the Folded Hills Estate Ulysses block. The grapes are tart and acidic, perfect for sparkling rosé.

MONDAY, AUGUST 13TH, 2018 The wine is racked to prepare for bottling, meaning it’s gently transported from barrel to steel tanks, leaving behind the heavy sediment that has settled over the last 11 months. Again, the day was scheduled with the moon’s energy in mind.

“Bottling and harvest are the two big ones—the two most stressful times for a winemaker. We are mad for trying to do them both in one week. I already told the winery manager that I will never suggest these be scheduled so close together again. This year I plan to be more balanced.”

*

MONDAY, AUGUST 27TH 2018 Grenache and Syrah bottling day “Marlin turned three the next day. I still managed to make his helicopter birthday cake after being on the bottling line for 13 hours.

Thankfully it didn’t turn out like a brick.”

@ S B L I F E A N D S T Y L E | 39

Home is

WHERE THE HART IS Overcoming breast cancer by thirty fostered determination and drive within designer Cynthia Hart to pursue her career in design. She began as a stylist for A-list celebrities including the Olsen twins and Bryan Cranston and then developed her own successful accessory and handbag line—just a couple of the many endeavors leading up to Cynthia’s forthcoming design project in downtown Santa Barbara.

In collaboration with architectural firm Hochhauser Blatter and the LA based firm JDC Construction + Development Group, the project will consist of 23 units over a retail space. Working closely with Principal Architect Jan Hochhauser to select finishes of exteriors and interiors of the project, Cynthia plans to maintain the historical and cultural charm of downtown by utilizing materials and elements unique to Santa Barbara.

Years of experience designing apartment buildings and singlefamily homes, coupled with her natural talent and expertise in design makes Cynthia’s upcoming project, a multifamily development at 800 Santa Barbara Street, one to look forward to.

To get a sneak peek at Cynthia’s talents, I visit her at her Beverly Hills home. Overlooking the Santa Monica Mountains, it’s an inspiring and peaceful space. Cynthia gives me a tour, which quickly reveals her creative personality and flair for interior design. Beginning in the foyer, I am greeted by sky-high ceilings

40 | NOVEMBER/DECEMBER 2018

Photographed by Stephanie Plomarity Written by Kim Hashemi @ S B L I F E A N D S T Y L E | 41

and a glimmering light fixture that pulls me in, making me eager to explore the rest of the home. Each room we walk into has its own character; Cynthia’s creative thought and attention to detail are displayed throughout. A wine cellar created from the space beneath the staircase and a brick coffee and wine tasting room make the home particularly memorable.

Characteristic of Cynthia’s out of the box thinking is the theatre room. Utilizing the tall ceilings to create an additional space for entertainment, the theatre adds both dimension and functionality to the home. With its own amenities including a refrigerator and themed bathroom, the theatre room is a space that promotes relaxation and the cultivation of memories.

Seated comfortably in the backyard among a fire pit, pizza oven, serene pool, and breathtaking mountain views, I chat with Cynthia about her passion for interior design.

You’re clearly talented; so tell me about your background.

I started my career as a costume designer and stylist to the Olsen twins, Joel Grey, and Bryan Cranston. I just love fashion. After surviving breast cancer at age thirty, I felt determined to become validated in the art community as a designer. I studied environmental design at Otis College of Art and Design in Los Angeles and went to UCLA for interior design. While I was studying, I continued working, designing apartment buildings and single-family homes with my husband, Bob.

42 | NOVEMBER/DECEMBER 2018

What inspires you and how would you define your style?

My style is eclectic; I love the mixing of different things—new, old, antique, and textures. I don’t have a theme but it always seems to work out. Doing things off of the norm is what I’m about. Materials, colors, and textures inspire me when I start shopping for a project.

That’s when everything comes together.

What are some of your design inspirations?

Italy inspires me, I go there quite a lot and it feels like home. My family is from the south of Naples and the Amalfi coast, which is very familiar to me. From the incredible stonework to the lush gardens, it is all just so enjoyable.

What do you love about being a designer?

I love being able to express myself visually. I feel very in tune with design and what it does to people’s moods, which is something I really appreciate in the gift I have.

*

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SB LIFE & STYLE fashion

KNIT ME BABY one more time Photographed by Meadow Rose Model Olivia Frischer with L.A. Models Hair & Makeup by Leah Rose Washuta

44 | NOVEMBER/DECEMBER 2018

Stick & Ball Poncho, stickandballco.com Lisa Sands Belt, lisasandsdesign.com Catherine Gee Pants, catherinegee.com Lexie LaRae Rings @ S B L I F E A N D S T Y L E | 45

WARM & FUZZY Sally LaPointe Sweater, Allora by Laura Lorena Antoniazzi Skirt, Allora by Laura Clergerie Shoes, Allora by Laura 46 | NOVEMBER/DECEMBER 2018

Catherine Gee Blazer & Pants, catherinegee.com So De Mel Swimsuit, sodemel.com APL Slides, athleticpropulsionlabs.com Amy DiGregorio Earrings, amydigregorio.com

D. Exterior Top, Allora by Laura Catherine Gee Pants, catherinegee.com Lexie LaRae Rings

@ S B L I F E A N D S T Y L E | 47

Sally LaPointe Sweater, Allora by Laura Zero + Maria Cornejo Pants, Allora by Laura Alexa Wagner Shoes, Allora by Laura

48 | NOVEMBER/DECEMBER 2018

PRETTY IN PLAID

Nili Lotan Sweater, Allora by Laura Seventy Pants, Allora by Laura Any Di Handbag, any-di.com Alexa Wagner Shoes, Allora by Laura

@ S B L I F E A N D S T Y L E | 49

A COWGIRL WALKS INTO A BAR

Photographed by Silas Fallstich Styled by Johanna Smeds Model Ashley Rogers with L.A. Models Hair & Makeup by Heather Roach Hair & Makeup Assistant Colleen Konowitz Manicure by Colleen Konowitz using LVX in French Rosé Location Mattei’s Tavern with Santa Ynez Vacation Rentals

50 | NOVEMBER/DECEMBER 2018

Marie Ferris Shirt, Juniper Calvin Rucker Blouse, Juniper Anne Sisteron Earrings, annesisteron.com @ S B L I F E A N D S T Y L E | 51

Marie Ferris Shirt, Juniper Calvin Rucker Blouse, Juniper Anne Sisteron Earrings, annesisteron.com Lexie LaRae Ring, lexielarae.com

52 | NOVEMBER/DECEMBER 2018

Rachel Pally Jumpsuit, Jake & Jones Anne Sisteron Earrings, annesisteron.com Boudov Necklace & Ring, Jake & Jones Lola Hats Hat, Jake & Jones

@ S B L I F E A N D S T Y L E | 53

Scotch & Soda Shirt, Whiskey & Leather Marie Ferris Belt, Juniper So De Mel Skirt, sodemel.com Necklace, Juniper

54 | NOVEMBER/DECEMBER 2018

L’Agence Dress, Juniper Generation Love Jacket, Jake & Jones Corinne Simon Necklace, corinnesimon.com Boots, Stylist’s Own Aviation Gin, aviationgin.com

@ S B L I F E A N D S T Y L E | 55

Partow Blouse, Allora by Laura Corinne Simon Rings & Necklace, corinnesimon.com

56 | NOVEMBER/DECEMBER 2018

Norma Kamali Top, Allora by Laura Partow Pants, Allora by Laura Alumnae Boots, Jake & Jones Anne Sisteron Earrings, annesisteron.com Corinne Simon Rings, corinnesimon.com Hat, Stylist’s Own

@ S B L I F E A N D S T Y L E | 57

Rachel Pally Jumpsuit, Jake & Jones Anne Sisteron Earrings, annesisteron.com Boudov Necklace & Ring, Jake & Jones Lola Hats Hat, Jake & Jones

58 | NOVEMBER/DECEMBER 2018

Catherine Gee Dress, catherinegee.com Corinne Simon Earrings, Necklace & Black Diamond Ring, corinnesimon.com Anne Sisteron Twist Ring, annesisteron.com

@ S B L I F E A N D S T Y L E | 59

Photographed by Jacqueline Pilar Styled by Gladis Barboza Model Karolina Szymczak with Wrenn Management Hair & Makeup by Heather Roach Location Montecito, California

SECRET GARDEN 60 | NOVEMBER/DECEMBER 2018

Anine Bing Dress, Jake & Jones @ S B L I F E A N D S T Y L E | 61

Zara Kimono Carolina K Swimsuit, Jake & Jones Corinne Simon Necklace, corinnesimon.com 62 | NOVEMBER/DECEMBER 2018

Carolina K Jacket & Pants, Jake & Jones Erica Tanov Top, Jake & Jones

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Catherine Gee Jacket & Pants, catherinegee.com Erica Tanov Top, Jake & Jones Corinne Simon Necklace, corinnesimon.com

64 | NOVEMBER/DECEMBER 2018

Misa Dress, Wendy Foster Matisse Boots

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Carolina K Dress, Jake & Jones Corinne Simon Bracelet, corinnesimon.com 66 | NOVEMBER/DECEMBER 2018

A.L.C. Top, Jake & Jones Ozma Pants, Jake & Jones Corinne Simon Earrings, corinnesimon.com @ S B L I F E A N D S T Y L E | 67

Catherine Gee Dress, catherinegee.com Free People Shoes Corinne Simon Earrings, corinnesimon.com 68 | NOVEMBER/DECEMBER 2018

Ulla Johnson Top, Wendy Foster Catherine Gee Pants, catherinegee.com The Office of Angela Scott Shoes, theofficeofangelascott.com @ S B L I F E A N D S T Y L E | 69

Brochu Walker Dress, Jake & Jones The Odells Coat, Jake & Jones

70 | NOVEMBER/DECEMBER 2018

Catherine Gee Coat, catherinegee.com Ulla Johnson Top, Wendy Foster

@ S B L I F E A N D S T Y L E | 71

Kinkara costa rica article

A New Path Written by Ottocina Ryan 72 | NOVEMBER/DECEMBER 2018

Photo by Paul Dimalanta

Photo by Lori Barsmian

I

t’s 5 a.m. but it might as well be noon. It’s so bright that the white canvas walls of my tent are glowing. Plus I’m wide awake with enough energy to run a marathon. It’s my first morning at a wellness retreat at Kinkára at Rise Costa Rica, an eco-friendly property in the foothills of the Talamanca Mountains. I roll out of my double bed and unzip my tent. The air is comfortably warm and the birds are getting progressively louder. Gardeners are tending to and harvesting from the giant mandala garden. Pulling parsley and radishes for lunch and checking on the ponds with aquatic ferns.

Twenty or so more meringue looking tents filled with fellow retreat goers come friends surround the circumference of the garden.

The afternoon before, we discussed how luxury is about and how you feel, and at Kinkára I always feel not just good but optimal. Most of which I accredit to the food—sourced primarily from the mandala garden. Their emphasis is on permaculture, “letting food be thy medicine,” and teaching guests something new. They developed the area for people to be able to benefit, learn and be inspired, yet made it equally livable for animals. The gardener mentioned that a snapping turtle immediately moved into the lily pond in the ecosystem they created.

I crunch along the gravel path to the bathhouse to shower. The modern yet natural space wouldn’t be out of place at a luxury spa. The showers are perched overlooking one of the rivers that runs through

the property. Exotic blue butterflies flit around the room and land on the window sill. Even when you’re inside at Kinkára, it seems like you’re outside. I feel rejuvenated and in a more natural state. It makes me question why it became the default to be indoors.

Kinkára is fairly compact so it takes me thirty seconds to walk to Casa Bulú, the gathering area, which houses the kitchen and social space. I order a tea and hibiscus kombucha, which they brew on site and also have a ginger turmeric variety. I sway in one of the hanging blue woven egg chairs on the patio, watching as a small charter plane taxis in on the grass airstrip several yards away. Guests start to filter in, chatting about the morning meditation and previous night’s cacao ceremony and ecstatic dancing.

I join the group for breakfast at communal natural wood tables under a tent. Our tabletop is filled with a rotating supply of paleo banana cacao pancakes, avocado toast topped with hard boiled (twin) eggs, paleo apple muffins, and fresh fruit platters of mangosteen, starfruit, papaya, watermelon, and rambutan. They are so on top of accommodating allergies and healthy eating that I learn about dietary restrictions I didn’t know existed. Plant Paradox? I had to ask what it was.

We set out for the day’s excursions, starting with a short hike to another on-property river. Without the guides we would have missed @ S B L I F E A N D S T Y L E | 73

Photo by Lila Baghzouz

Photo by Lila Baghzouz

the unmarked trail from the road. We navigate down the path towards the river through heavy tropical foliage, the jungle sounds reminding us to look up, hoping to see a monkey or toucan.

What we arrive to in the clearing could be out of a storybook. The pool in the river is glowing baby blue. It looks so magical I expect to see mermaids. We take off our sneakers and wade in, swimming towards the small waterfall at the end. I climb the rocks to the side of the waterfall to reach another pool, which is even more beautiful, and then another. I could have gone on all day, yet turn back after reaching one with cerulean water and vines hanging down from the jungle canopy.

We return to Casa BulĂş for lunch and to relax then set off on a bus to the nearby Nauyaca Waterfalls. An hour drive through a cloud 74 | NOVEMBER/DECEMBER 2018

forest later, we approach the dirt road. In anticipation of the jungle terrain, we transfer to the beds of pickup trucks, 10 people per truck.

We bump along dirt roads lined by trees armored with spikes and trees whose trunks have perfected the messy braid. We make our way through the jungle, over bridges, and through streams, spotting deer and iguanas.

The water spilling over the 45-foot drop is mesmerizing. We swim towards the base of the fall, the closer I get the stronger the current.

We cheer others from our retreat on until there’s about six of us sitting on the rocks getting a heavy shower from the waterfall, watching the guys do backflips off the ledge on the side of the basin. Literally immersing ourselves in our surroundings, unplugged from daily life and bonding with each other.

Photo by Lori Barsmian

The Kinkara team is waiting for us with waters and towels. We return to the property for an hour and a half restorative yoga class in El Morén, the yoga palapa at the center of the garden, to stretch out from the day’s activities. I open my eyes from Shavasana to a brilliant pink sunset peeking out from fluffy cumulonimbus clouds.

We reconvene for dinner at outdoor candlelit tables. Served family style are the most delicious and creatively prepared vegetables I’ve ever had. From the cauliflower soup topped with pickled florets, to the sea bass and roasted sweet potato ceviche, to the kale wrapped burrito with mango and cilantro salsa, everything is fresh and completely healthy. Throughout the trip I feel lifted up rather than weighted down by the meals. As far as vacations go, this is new to me and gives me the energy to enjoy all of the activities that much more.

After dinner we return to the palapa. An indigenous family comes to speak to the rich history of the land we’re visiting and teach us about their ancient crafts—for men, making wooden masks from balsa wood, and for women, working with cotton and weaving—reminding us of how important family and tradition is, and further connecting us with this land and community.

When I return to my tent there’s a card on my neatly made bed reminding me of their mantra: the new path is an ancient one. Just in the first day we experienced all aspects of Kinkára as a space for people to reconnect with each other and the land. I’m lulled to sleep by the birds and eager anticipation for the rest of the week’s excursions, meals, teachings, and discoveries.

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Sweet Escape 76 | NOVEMBER/DECEMBER 2018

Written by Ottocina Ryan

Have you ever driven two hours for dessert? Well, I just did.

Under a chandelier fit for a Mad Hatter Tea Party, I’m sitting along a high top marble table at the Patisserie at The Bazaar by José Andrés at SLS Hotel, a Luxury Collection Hotel, Beverly Hills, mesmerized as Pastry Chef Mitzi Reyes swipes passion fruit curd atop mirrored platters. On top of that, she sprinkles pollen pop rocks, then places bonbons, honey lemon bee-shaped macarons, rose-shaped chocolate mousse cakes, caramels with edible wrappers, and vibrant yellow milk and honey mousse cakes. The over-the-top honey themed creation, inspired by Executive Chef Hussain Zouhbi’s passion for

beekeeping, appears as if a street artist had gone to a Parisian bakery for supplies instead of a spray paint store.

Once the “Bee My Honey” graffiti dessert is complete, she sprinkles liquid nitrogen, creating a dramatic cloud that simmers the pop rocks.

The second it evaporates, I reach for a lavenderalmond honeycomb whip. Then a blackberry pate de fruit, followed by a green cake sponge, swiping it through passion fruit sauce on its way to my plate (who am I kidding, my mouth). The tart, sweet and unusual flavors of the creative dessert complement each other perfectly. Once we’ve demolished the masterpiece, I cleanse my palate with a chamomile tea pipette.

As I leave the Patisserie to head up to my room, I realize the whimsy doesn’t stop there. The artcentric SLS Hotel Beverly Hills could almost be considered a museum. From the pig sculpture in the rooftop Altitude Pool, to the newly renovated suites with Picasso inspired accent pillows and chairs popping off the slate-colored interiors, to the life-size images of people coating elevator walls, there’s a surprise around every corner.

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slsbeverlyhillshotel.com

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, N I

L R y b E a B B

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B

erlin falls in the middle of my European adventure, in-between Paris and Moscow; rightfully so, considering the blend of cultures that make up the coolest city in the region. Walking through the bustling streets of Eastern Berlin I pass a historic church whose oncebombed exterior is refurbished with modern accents and colorful lights reminiscent of a nightclub. Welcome to Berlin. Kurfüerstendamm Avenue—the ChampsÉlysées of the area—is lined with the likes of Louis Vuitton, Hermès, and right next to my hotel, an Apple Store. It’s luxurious and chic, a stark contrast from the graffiti mural-clad streets of the Western side, where an underground scene parades freely and seeps into everything from music to fashion. This unique duality is one of the city’s main appeals.

Myself, and my imposing suitcase finally arrive at our destination after a beautiful, yet freezing walk from the metro. Modern double doors slide to expose a jade rug decorated with sprawled out cheetahs reaching all the way to the reception desk. Fitting, considering this is Hotel Zoo. The space is grand—22-foot ceiling grand—with oversized walnut doors, velvet accents seen on plush pillows and sweeping crimson drapes, and exposed brick walls preserved for over 120-years.

The once private residence, that converted into a hotel in 1911, keeps its historic roots while reinventing itself thanks to New York-inspired glamour. It’s old meets new: juxtaposition at its finest.

Written by Alexandra Sharova

I step into the elevator and swipe my red VIP card to get to my room, and as I begin to ascend the faded images of “paparazzi” light up with camera flashes.

Corny? Yes. Entertaining? Absolutely. My room is a @ S B L I F E A N D S T Y L E | 79

muted version of the lobby: the leather headboard and matching chairs have a pearly finish, the bathtub looks like a trendy eggshell, and in keeping with the hotel’s affinity for green hues and large space, vibrant chartreuse curtains conceal a floor-to-ceiling window that exposes a courtyard scattered with animal sculptures. What’s truly impressive is the attention to detail; from a hand-written card, to a personalized Apple TV that reads my name across the LCD screen, and all the extra amenities you never think you’d need until they’re presented to you (i.e.: a custom-designed nightshirt available for purchase post-stay, heated floors, and high-end bath salts for decompressing). After indulging in my complimentary bottle of Champagne and fresh fruit, I head to bed on a king-sized mattress big enough for three.

culture. The sight is greater than the stark concrete wall spanning nearly a mile, it’s greater than a tangible object. I leave for Checkpoint Charlie (the main crossing point between the East and West during the Cold War) with overwhelming emotions, likely stemming from my Russian roots, making the entire experience more personal.

Nonetheless, you know it’s good art when it makes you feel to your very core. From there I walk through the busy gray streets to the Memorial to the Murdered Jews of Europe, the brisk air stinging the few inches of my face that remain exposed, preparing me for the memorial. The square is covered with 2,711 concrete slabs of varying heights, organized in a maze-like formation. It’s chilling, and effective.

After such a grim lesson in history I return to my hotel for a muchneeded cocktail.

Wrapped in the embrace of a cashmere throw (another perk of the suite) I make my way down to breakfast for a decadent buffet. We’re talking every pastry, fruit, cold-cut meat, juice, and spread you could possibly imagine. And it’s all delicious. The real treat however lies just outside the dining area. It’s snowing. I pick the table next to the window, where slowly twirling powder pops against a rich emerald chaise. A cappuccino, parfait, salami sandwich, and two pastries later, the courtyard is covered in a blanket of winter white. After layering nearly all the sweaters I packed, I emerge to brave the cold and explore the city.

I use my VIP card to skip the growing line to Grace Bar—I could really get used to this. Reminiscent of the 1920s, the bar (like the rest of the hotel) teeters between sexy elegance and modernity, with a hint of gaudy knick-knacks (think fringe-edge green leather chaises, and bold tassels strung along the bar) that somehow just work. This place is a people-watching gold mine. From Instagram bloggers to actors and aspiring rappers’ girlfriends. I order a martini and join the crowded area in front of the DJ. Luckily for me, everyone understands English, because even my simple “danke schoen” (translation: thank you) turns into a mumbled mess.

Of course the East Side Gallery, where remnants of the Berlin Wall were transformed into powerful murals, is a must for both historic and artistic reasons, so I begin there, where revolution reshaped a

Another night of deep sleep and a gluttonous visit to the buffet later, I prepare for my second day of snowfall. Clad in all black I head out for some shopping. Berlin is recognized as a street style trailblazer,

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so I seek fashion inspo everywhere I go, subway included. I see layered coats, timeless leather pieces, and of course punk fashion on adults who took the lifestyle of their youth into a new era with bold band tees and studs galore. In-between vintage stores and countless boutiques I stop for a pho break. Fun fact: Berlin has some of the best Vietnamese food outside of actual Vietnam. Cao Cao leaves such an impression that during my short visit I dine there twice. Having spent plenty of time exploring the city’s streets I figure it is time for a perspective change. I take a 40-second elevator up 666 feet to the observatory level of Fernsehturm tower. With a panoramic view and a solid bar for a tourist attraction, it’s the ideal spot to watch the sunset paint the sky with electrifying colors. Before making my way back to the comfort (and warmth) of the hotel I stop at Dali, which holds 450 original exhibits from private collectors of the infamous Salvador Dali. Having seen his exhibits in Paris and New York, this

one truly impressed with the range of mediums it housed, from sculptures to videos, and even early sketches. I leave inspired, yet absolutely exhausted from my jam-packed day.

Back at Hotel Zoo it’s time for dinner. An extravagant one, of course—as if anything less could be possible here. I opt for the premium tasting menu paired with Champagne, which my waiter informs is recommended for two...but this is a vacation, so anything goes. The starters arrive in order with detailed descriptions: Asian burrata salad, miso pork belly, and tamarind foie gras. The burrata is silky smooth beyond compare. The pork belly, cooked to perfection with its crispy exterior smothered in a heavenly union of bbq and miso sauces, while the interior is a fatty dream—I mean that in the best way possible. Although perhaps appealing to others, foie gras is never my cup of tea...maybe in another life. Next comes the half Maine lobster and the Massaman monkfish. Coconut flavors peek through the meaty fish, while crispy jasmine rice adds texture to a modernized Thai dish for a truly incredible dish. Last but certainly not least is the dessert. Flawless presentation makes me reluctant to eat my final course, but I cave to my sugar-loving instincts, leaving the plate licked clean of an airy chocolate mousse.

From the comfort of my bathtub, I reminisce on a trip filled with unforgettable experiences while immersed in a bubble-filled blanket of bliss. The city is dynamic and just like the hotel, it leaves an impression, to say the least. I know without a doubt I will be back for another visit to both Berlin and Hotel Zoo, to delve once again into their fusion of old and new.

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hotelzoo.de

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Alohilani Resort Photo by Michael Kleinberg

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HONEYMOONING à la Hawaii Written by Christina Hensarling

YOU HAD ME AT ALOHA

THE ‘ALOHILANI

Weddings are a magical thing. You fall in love, gather your entire family and various social circles, make promises to last you a lifetime, and then immediately after, you take the best vacation imaginable.

So here I am, writing to you from the other side. I have joined the planet’s fleet of married individuals.

With a silvery tinsel departure under the stars, Carson and I ran through our tunnel of guests and said our goodbyes to a perfect, joy-filled evening; island breeze and all. The funny thing was that our guests also seemed to be beaming just as brightly—probably because they too had plans to stick around on the island for a while. We hop in the car and drive to the famed land of honeymooning, Waikiki.

Gone are the days of stamping envelopes and hunting down RSVPs. For the next eight days, my husband Carson and I have exactly zero plans—and we couldn’t be more excited. The only thing for certain is that soon we’ll be overlooking the shores of Waikiki at the all-new ‘Alohilani and heading on over to Maui for luxury living at The Four Seasons Resort Maui at Wailea. But before I give you my detailed playby-play of warm waters, watercolor sunsets, and frozen Kahlúa drinks from a swim up bar, I should probably mention that we actually chose Hawaii as our wedding venue in the first place. We’d already been here a week snacking on macadamia nuts and cooling off with shave ice before any I Do’s were said.

Awaiting us is the ‘Alohilani, the all-new oceanfront resort boasting rich Hawaiian heritage with a chic, modern twist. The lobby features grand displays of rustic, natural elements as an ode to Hawaii’s own beauty, along with highlights of elegant gold, white coral, and cool stone. We’re greeted by our congratulatory bellhop, and he places leis over our heads. We’re both still sporting our wedding attire, so we gladly accept them and embrace this most royal moment.

The next day we head back down to the lobby to check out the world famous Oceanarium. It’s a 3-story aquarium filled with other 1,000

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Photos by Riboldi Ventures Flowers by Pamakani Lehua Pico Purdy

Four Seasons Resort Maui at Wailea

tropical fish, eagle rays, and eels. We plan to return to one of the live feedings at 10:30 a.m. or 2:30 p.m. Our tour continues with a stop at the rooftop fitness center, which is remarkably characterized by a full-sized tennis court and an unrivaled view of Waikiki’s high-rise life. I lead us down toward the Malie Organics boutique, and I pick up a reed diffuser labeled Island Ambiance with the hope that it’ll infuse our life back home with the kind of sweet coconut that’ll have us securing a return trip to Hawaii in no time.

Our next stop, this time for lunch, is at Momosan. We’re dying to see what the original Iron Chef—Chef Morimoto­—has up his sleeve at his Waikiki outpost. We order the duck tacos with apricot sweet chili and crispy gyoza skin and enjoy a sunny spot along the street. It’s just a stone’s throw from the long, calm Waikiki waves and its sun-soaked vacationers. Carson and I take our first bites of the tacos and become instant Morimoto fans. Having devoured our tacos all too quickly, we make reservations for tonight’s dinner at Morimoto Asia Waikiki for another chance to experience firsthand Morimoto’s creative genius and his famed love of duck. We order the Deconstructed Duck Caesar Salad and polish it off with something called the Chocolate Sphere, 84 | NOVEMBER/DECEMBER 2018

made with chocolate sorbet, whipped cream, chocolate ganache, and streusel. Our waiter arrives, and in a show-stopping plot twist, he lights the sphere on fire, melting the surrounding ball of chocolate to reveal a gooey, rich center. All that to say, both items end up being quite a hit.

Our time has passed blissfully slow at the ‘Alohilani, yet surprisingly, our last night on Oahu still somehow creeps up on us. We take one last dip in the rooftop’s saltwater infinity pool, lovingly gaze upon the Pacific, and return to our room to gather up our luggage. I go out onto our high-rise balcony to hang the last of my wet swimsuits, and sit down to enjoy the moment before it’s gone. it’s not every night that you get a warm ocean breeze lulling you to sleep. The stars are bright and the waves roll along softly. Diamond Head is in view and it too looks sleepy with its dark volcanic silhouette nestled into the rim of the island. The whole scene has me fading pretty quickly but I can’t bear to leave. There’s just something about Hawaii that makes you feel like your best, most relaxed self. I guess it’s no surprise that so many people take a quick trip to the islands and it turns into a forevercation.

FOUR SEASONS RESORT MAUI AT WAILEA The next item on our honeymoon agenda takes us to the exotic Valley Isle, Maui. We catch that highly anticipated first glimpse of the island from the air, and we’re already dreaming of what our days will be filled with—infinity pools, fine dining, beachside naps, snorkeling, and couples massages (okay, maybe that’s mostly just my dream). No doubt, The Four Seasons Resort Maui at Wailea will fit the bill just wonderfully. We hop in our rental car, a silver Jeep, and instantly feel our primal sense of adventure heighten. Should we tackle the Road to Hana? Summit Haleakala? Or maybe just head straight to the resort for a poolside drink and some playtime in the Wailea waves? We choose the latter, at least for now.

We drop off our luggage, gawk at our room, and navigate past an oasis of pools lined in fresh white, reminiscent of a Santorini color palette. We make plans to return to the pools and falls after our ocean dip. We head down toward the shore, passing the keiki pool and several mermaid children playing, and reach the ocean. We have two reserved lounge chairs outfitted with large, soft towels, sunscreen, and freshly squeezed fruit juice—like our own ocean concierge. We get in the warm water, float on our backs, dive under the crashing waves and are graced by a friendly sea turtle who pokes its head out for a little sun. Having an unexpected encounter with one of my childhood heroes, the turtle, seals the deal for me: this day is one of the best on our Hawaii vacation. We continue to fall in love with Maui’s most sun-filled coast until our stomachs begin to growl in anticipation for tonight’s dinner.

Wolfgang Puck’s Spago is on the docket, and we arrive just as the sun beings its marvelous descent. We’re escorted to a table overlooking Wailea Beach and catch quite possibly the best view of the swirling pink and purple clouds mixing with the remaining rays of the sun.

It’s a captivating arrangement of colors, one that grabs everyone’s attention, including the waiters’. That’s when you know it’s good. We order a couple of drinks to start, and we’re instantly refreshed after our long day in the salty sea. Our bellies also leave quite happy. Steamed Onaga “Hong Kong” style with ginger bok choy and shiitake mushrooms.

Thai Seafood and Pineapple-Coconut Red Curry with mahi mahi, opakapaka, and kaffir lime.

Miso Marinated Walu “Loco Moco” with pickled cucumbers, togarashi, and sesame aioli. Clearly, Carson and I have little to no restraint when ordering food on vacation. But how else are we going to sample the best that Maui has to offer?

Our next day brings along a new experience for us—a couples massage. I try to play it cool but there’s no hiding that I’m ecstatic—for a solid hour someone will be rubbing the wedding knots out of my back. We decide to await our appointment with some cold drinks at the infinity pool (wow, what a day of luxury), and then we ready ourselves at the spa. An assistant escorts us to a wooden hut overlooking the Wailea waves, and we each choose our oil of choice. Our hut fills with the combined scent of orange and lavender, and I almost fall asleep to the sound of chirping birds

and the muffled roar of the ocean. This, I’m certain, must be a scene straight out of heaven itself. My masseuse introduces herself as MarieClaude, and she uses the warm oil and steady pressure of her palms to relax my arms, slowly flattening out my upward facing forearms with increasing pressure. This technique quickly becomes my favorite.

I reach a new level of relaxation mode and bask in the thought of Carson lying somewhere alongside me getting this same type of royal treatment. We take a post-massage visit to our respective sides of the spa, and I leisurely sample the coconut lemongrass body wash and eucalyptus spray. If I buy all these fragrances and oils at home, surely my own shower could rival this type of botanical bliss? I take note of the winning combos for my next farmer’s market visit.

We’ve saved Ferraro’s Bar e Ristorante for our final evening and dress in the last of our honeymoon finest. After seeing our oceanside table, we know we made the right choice. Our waiter congratulates us on our wedding and humbly offers up a curated list of their most famous dishes. He somehow also manages to become our photographer for the evening, offering to take our photo, and then returning for a shoot when the sunset starts to become a true stunner—tangerine and sapphire this time. We order the famous Meatballs ‘Al Forno’ with creamy parmesan polenta, tomato sugo, and crisp rosemary and talk of our week filled with relaxation and island adventure on Oahu and Maui. Did I mention that our trip also happened to include several outings to Makena Beach, Twin Falls, and West Maui? The Four Seasons was a superb launching point for many island adventures, yet we were far guilty of not wanting to leave the property. I guess it’s just hard to beat that Four Seasons service, especially when it comes with a backdrop of a citrusy sunset and its reflection on the Wailea waves. We toast to our wonderful wedding, our incredible guests, a lifetime of love, and the surprise sea turtle that made its honeymoon appearance.

Turns out, there’s a lot of magic to be had in Hawaii. Whether or not it’s the setting of your unforgettable wedding or honeymoon, that’s up to you. But it’s also never too late to start making it your anniversary tradition.

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Alohilani Resort Photo by Michael Kleinberg

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Serenely

SINGAPORE Written by Meg Fontaine

“Is this a dream?� I ask my husband Will as we gaze at the strikingly modern Singaporean skyline above Marina Bay. A gold wash of morning sun sweeps across this newly revealed view. After arriving at the Ritz-Carlton Millenia Singapore earlier that morning, our Deluxe Marina room is our vantage point to take in the loveliness that lay around us. Classical music and fresh cups of green tea and coffee serve as accompaniments for the spectacle. The spacious room, with its sumptuous leather lounge area, marble everything bathroom, and shiny lacquered walls, only accentuates the view.

Too excited to catch up on sleep after our red-eye from Seoul, we head to the club lounge on the 42nd floor for a breakfast of my jet-

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lagged dreams. Traditional Chinese and Japanese breakfast selections, delicate pastries, dim sum, made-to-order waffles, fluffy pancakes, savory omelets...the seemingly limitless options run the gourmet gamut and quickly whisk away any lingering travel fatigue.

After a hearty start to the morning, we wander along the Marina, which is host to daring, and at times futuristic, architecture juxtaposed against bountiful purple, pink, and green water lilies and endless amounts of alluring tropical vines and flowers. The RitzCarlton is poised in the heart of the city, with major attractions like the world-class Gardens by the Bay and the Singapore Flyer only a short stroll away.

Left page and above: The Ritz-Carlton Millenia Singapore

Everything about the Ritz-Carlton Millenia Singapore is truly state of the art, with an emphasis on art. So much so that there’s a dedicated art tour provided at the hotel, which highlights their dazzling array of 4,200 contemporary pieces, including works by Frank Stella and Andy Warhol. Green and yellow Dale Chihuly blown glass pieces adorn the walls of both restaurants flanking the main lobby, providing a yin and yang balance from the moment you step into the expansive foyer.

The Ritz-Carlton serves as an ideal jumping off point for our next jaunt: dinner at Saint Pierre. The one Michelin star restaurant is the only establishment in Singapore admitted into the internationally esteemed Relais & Châteaux association, and it’s easy to see why. The stately dining room exudes refinement and taste, and overlooks the Marina and the beloved Merlion statue, the half-fish, half-lion icon of Singapore.

The contemporary French fine dining institution provides a feast of the highest quality by creatively combining expertly executed French techniques with seasonal ingredients from the finest sources around

the globe and a steadfast determination to push the culinary envelope.

This valiant undertaking is helmed by the ever-talented Grand Chef Relais & Châteaux Emmanuel Stroobant.

From toasting Ruinart Champagne—the oldest established Champagne house in the world—to marveling at seven oil-marinated tomatoes drenched in tomato water and marigold oil, seemingly simple elements transform into little bites of wonder. Every dish throughout our twelve-course discovery meal, including savory beetroot tartare, Hokkaido scallops with fennel cream and crushed almonds in spicy curry oil, and French-roasted pigeon with salted wild mushrooms, opens our palates to the next tempting flavor on this epicurean adventure. Elevating each dish further is an impeccable wine pairing by Saint Pierre’s in-house sommelier.

At the end of the dreamy night, we can’t imagine one element of the meal without the others; it feels utterly complete. And I’m still convinced that Chef Stroobant’s tomato is made of magic.

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To experience another flavor of the city, Will and I check-in to the Shangri-La Hotel Singapore for our final nights in town.

What’s really in a name? For the Shangri-La Hotel Singapore, well…everything. Set amongst fifteen acres of sprawling paradisal gardens, this luxury city resort is the original of the distinguished Shangri-La hotel brand and a beacon of hospitality in which to escape from the ordinary. This selfcontained oasis boasts ten restaurants and bars, three distinct towers, and endless palm trees, abundant orchids, a koi pond, and exotic flora that make the metropolitan city feel worlds away.

Secluded as the Shangri-La is, its location is only a stone’s throw from Orchard Road, Singapore’s tony and most famous shopping district where one could dreamily while away the hours, which Will and I happily do.

Shangri-La’s Tower Wing corner suite is successful in making a foreign destination feel like the relaxing retreat that you never knew just how much you needed. Complete with two bathrooms, a kitchenette with dining amenities such as Narumi bone china and flatware, a living room, and master bedroom, it feels more like a luxurious home away from home than a hotel room.

Labyrinth Photo by John Heng “Daphotographer”

Saint Pierre

Saint Pierre

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After settling into the area, all of our city walking prompts me to book a spa appointment at CHI for a massage, and the Eden-like feel of the property certainly extends to this corner. Oolong and passion fruit scents color my hour-long massage, and I feel at peace sipping on my ginger tea after the delightful treatment is through.

This rejuvenating feeling is one that is constant throughout our stay at the Shangri-La. The last fling of our love affair with Singapore is at one Michelin starred Labyrinth, where Chef LG Han thoughtfully guides diners through his childhood memories and the tastes and smells that encapsulate them in a gastronomic homage to his home. Make no mistake, Labyrinth is a study of place; Chef Han’s Singaporean roots are innately intertwined with each plate that appears from the kitchen. I can taste the nostalgia infused into the “Ang Moh” Chicken Rice and Grandma’s Fishmaw Soup, especially since Han’s grandmother’s decades-old wok is proudly displayed on the restaurant’s wall (both dishes are re-imagined versions of recipes served at Han’s

Shangri-La Hotel, Singapore

late grandmother’s weekly family dinners). With eighty percent of the restaurant’s sources located in Singapore—no small feat considering how urban the city-state is—it is obvious that that Labyrinth places utmost importance on preserving and showcasing local flavors.

Beautifully illustrated cards of each dish paired with Chef Han’s associated food memory add a new level of excitement and sentiment to the singularly unique experience. With each passing course, I feel I have a front row seat to Chef Han’s upbringing and am awed by the culinary delights his years contain. The grand finale perfectly captures what a true celebration of heritage this is: Cristal de Chine Caviar and festive, delicate petit fours—a sweet note to end on indeed.

There are many words I’d use to describe Singapore, all of which, at first glance, contradict each other. It’s a place where two worlds are constantly yet effortlessly colliding: traditional and modern, east and west, tropical and urban, welcoming yet bustling, tranquil and bold.

But don’t just take it from me; this mesmerizing collision is worth seeing for yourself.

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pend s o t how in s r u o ra a b 48 h r a anta B S Day 1 WORKOUT

Sweat it out in a barre or conditioning class at The Dailey Method. The Dailey Method combines movements from various disciplines to help you achieve a strong and sculpted figure. @tdm_sb

LUNCH

Experience local flavors at one of Santa Barbara’s newest additions, The Middle Child. An inventive and rotating seasonal menu will give you a taste of Santa Barbara’s freshest ingredients—crafted into delectable dishes like mussels in coconut curry broth and cured salmon pizza. @themiddlechildsb

SPA

Sugar and spice and everything nice! Melt your stresses away with a holiday themed Cinnamon Maple Full Body Scrub at Hilton Beachfront Resort. @hiltonsantabarbararesort

JEWELRY

Select a one-of-a-kind handcrafted gift for that special someone (or yourself) at Corinne Simon Jewelry. The actress turned designer’s aesthetically pleasing boho showroom exhibits dainty jewelry embellished with brilliant diamonds and crystals, each created with its own character and beauty. @_corinnesimon

DINNER

Elegant yet rustic, The Monarch offers a variety of delectable items such as Hope Ranch mussels stewed in a cast iron Dutch oven, and sea bass wrapped in kombu. Dishes are served family style, accompanied by an abundance of vegetable sides. Locally sourced plates, an extensive wine list, and deliciously curated cocktails make The Monarch a dining experience best shared among good company. @themonarchmontecito

DRINKS

Enjoy a nightcap at Chaplin’s Martini Bar, Scratch Restaurants’ newest concept at the Montecito Inn. Offering 1920’s libations like Bee’s Knees and Corpse Reviver #2, coupled with its golden age Hollywood aesthetic, you’ll be taken back in time to when Charlie Chaplin first opened the inn. @chaplinsmartinibar

STAY

Soak up the sophisticated California lifestyle at Four Seasons Resort The Biltmore Santa Barbara. Surrounded by 22 acres of serene gardens, the private bungalows and terraces of the hotel are steps away from one of the most beautiful beaches in California (with unforgettable sunset views). Find your zen in your deep soaking tub, or try your hand at a tennis match at one of the three on-property courts. @fssantabarbara

OUR TIPS AND TRICKS TO A GREAT WEEKEND IN SANTA BARBARA

Day 2 BREAKFAST

From omelets to apple strudels, Andersen’s Danish Bakery & Restaurant offers an array of traditional European breakfast options which are best enjoyed on their quaint patio while people watching.

Pro tip: maintain your sugar high with holiday petit fours to go. @andersensdanishbakerysb

SHOPPING

Stop by Dylan Star for a personalized shopping experience. Featuring a wide variety of stylistic options including bohemian, professional, casual, cozy, and feminine, along with high quality accessories, Dylan Star provides a one-on-one shopping experience with prices that won’t break the bank. @dylanstar.sb

LUNCH

Located in the heart of downtown Santa Barbara, Jane boasts delicious California cuisine served in a warm and inviting atmosphere with the option of embracing mountain views from the balcony. Try the delicately prepared petrale sole in lemon-herb sauce, or the perfectly glistening Firestone onion rings drizzled with balsamic glaze. @janerestaurantsb

SHOPPING & DESSERT

It gets a little chilly at Paseo Nuevo this time of year! Check holiday shopping off your to-do list during their nightly snowfall. Then take your taste buds for a mini-vacation at ParadICE. With authentic Hawaiian style shave ice and delicious toppings like Li Hing Mui and organic coconut shavings, your palate will be transported without the plane ticket. @shoppaseonuevo @paradiceshaveice

SHOPPING

The holiday season is upon us, and there is no better boutique to get your gift shopping in than The Yes Store, which is only open this time of year and has pieces handcrafted by local artisans for every special person in your life. @santabarbarayesstore

DINNER

Get a taste of homemade Mexican cuisine at Los Arroyos. Satiate your taste buds with traditional dishes like sopas, pozole and ceviche. Plus, the chips, salsa and guacamole are worth the visit on their own! @losarroyosrestaurant

Written by Kim Hashemi

90 | NOVEMBER/DECEMBER 2018

TRANQUILITY BY THE SEA Located in the popular West Beach neighborhood of Santa Barbara, The Eagle Inn is a comfortable boutique bed and breakfast by the water.

232 NAT OM A AVE , S A N TA B A R B A R A , C A 9 3 1 0 1 RE SER VAT I O NS: 805- 9 6 5 - 3 5 8 6 O R T HE E A G L E I N N . C O M

Ocean View Hillside Haven | Remodeled with Designer Touches and Guest Annex | Summerland, CA 93013 | Newly offered at $2,495,000 Listed by Tobias Hildebrand DRE# 00973317 +1 805-895-7355 | Haisly Jimenez DRE# 01331746 +1 805-455-3060

LOCAL EXPERTISE. ACROSS THE STREET. ACROSS THE WORLD. SONOMA COUNTY | TRUCKEE | LAKE TAHOE | SAUSALITO | SAN FRANCISCO | SANTA BARBARA | SANTA YNEZ BEVERLY HILLS | LAGUNA BEACH | NEWPORT BEACH | LONG BEACH | PARK CITY | SALT LAKE CITY

Engel & Völkers Santa Barbara | SantaBarbara.evusa.com 1323 State Street | Santa Barbara, CA 93101 Office +1 805-342-0227 | Tobias Hildebrand, Manager +1 805-895-7355 | Tobias.Hildebrand@evusa.com ©2018 Engel & Völkers. All rights reserved. Each brokerage is independently owned and operated. All information provided is deemed reliable but is not guaranteed and should be independently verified. If your property is currently represented by a real estate broker, this is not an attempt to solicit your listing. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principles of the Fair Housing Act. Engel & Völkers San Francisco Real Estate (DRE# 02047392)