Santa Barbara Life & Style | December 2015

LIFE&STYLE

SANTA BARBARA

MAGAZINE DECEMBER 2015

&

HOLIDAY

gift guide

WINTER

FASHION

Vol 3. Issue 12 | $5.99

must-have

BEAUTY PRODUCTS

holiday style

www.allorabylaura.com

|

1269 Coast Village Road Montecito Ca 93108

|

805.563.2425

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.

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

Winter 2015 Collection

E Madison - Ladera Ranch, CA Mercantile West p. 949.218.8808 E Madison - Montecito, CA Downtown Montecito p. 805.618.1810 emadisonhome.com

‘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

LIFE&STYLE SANTA BARBARA

MAGAZINE

December 2015 Volume 3 / Issue 12 Editor & Publisher Ottocina Ryan Lead Photographer Meadow Rose

Staff Photographer & Writer Silas Fallstich Art Director Riley Yahr Director of Marketing Elisa Desanti Missolo Contributing Writers Christina Burch Christopher Dixon Alexandra Gonzalez Caroline Harrah Taylor Hurles Rah Riley Taylor Toner

On this

COVER

PHOTOGRAPHED

by Carly Otness MODEL Diana Bednarz With Next Models STYLED by Sarah Whitney HAIR & MAKEUP by Krysta Withrow with Carlyle Salon & Style Bar LOCATION 1850 Jelinda Drive, Montecito GOWN Mac Duggal BOOTIES Chanel from Mattie and Me EARRINGS Jewelry by Gauthier

connect

Contributing Photographers Alex Ibarra Shannon Jayne Carly Otness Riley Yahr Stylists Kirra Boelsterli Kym Fregoso Tolentino Sarah Whitney Director of Advertising Angie van der Merwe Editorial Interns Marisa Hutton Frances Rothko Marley Savin 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 www.santabarbaralifeandstyle.com

232 Natoma Ave, Santa Barbara, CA 93101 Reservations: 805-965-3586 or TheEagleInn.com

Escape to The Eagle Inn

for your romantic getaway!

Share Champagne on the veranda, relax in the whirlpool tub and cozy up to the fireplace.

232 Natoma Ave, Santa Barbara, CA 93101 Reservations: 805-965-3586 or TheEagleInn.com No blocking fee for bridal parties and wedding guests.

/CONTENT December 2015

14 / WOMEN MAKING WAVES Meet Patty DeDominic who broke the standards for women in the work place and built her own business empire.

16 / WHEN EVENING COMES A contemporary house serves as the backdrop for stunning gowns and sparkling statement pieces to get you inspired for the glamorous party season.

34 / THE HOLIDAY GIFT GUIDE From candles to perfume and everything in between, we’ve selected the best gifts, perfect for the home of any chic host.

38 / BREAKFAST AT BREE’OSH Discover this new French café serving up brioche in a variety of creative flavors.

44 / BASIC INSTINCT Stylish casual pieces that will keep you feeling warm and looking cool.

58 / THE BEAUTY GUIDE Indulge yourself in these must-have beauty buys that will give you that holiday glow.

60 / WINE & DINE: BOUCHON Indulge in Bouchon’s fresh and local cuisine paired with the perfect wine, while enjoying the and warm, romantic ambiance.

66 / RED, GREEN & ROSÉ

Holiday free verse and why rosé Champagnes should rule December.

76 / ‘TIS THE SEASON FOR ICE CREAM Count down the top ten reasons that you should head to Rori’s and McConnell’s this holiday season.

86 / SUITE DREAMS Enjoy a fun escape from the madness of the holiday season with a trip to The W Los Angeles-West Beverly Hills Hotel.

90 / DISH IT UP A healthy twist on your classic gingerbread house.

92 / GET THE LOOK Easy and flawless makeup and curls for all year round!

LIFE&STYLE

SANTA BARBARA

MAGAZINE

read from anywhere,

on any device

santabarbaralifeandstyle.com

Letter

from the

Editor

December is by far my favorite month of the year. With cozy weather, so much holiday cheer, and breathtaking winter sunrises, the eleven other months never stand a chance. This month’s cover shoot gave us our first taste of winter. It was that one Monday; the temperature suddenly dropped from a humid 85 to a far-chillier and windier afternoon rainstorm. Since our shoot location was a contemporary house in Ennisbrook, we spent the day watching the rain though a wall of endless glass doors while hanging out with black tie attire-approved gowns, trays of statement jewelry, a few bottles of champagne, sparklers, and cake.

always be ample and romantic, or stay at home to make a slightly healthier gingerbread cottage, recipe courtesy of this month’s Dish It Up.

Considering half the holiday season is centered on food, feast your eyes on locally made ice creams in ’Tis the Season for Ice Cream (anything with raspberry is always my scoop of choice!).

And for a taste of the cutest new eatery for taking your out-oftown guests, turn to Breakfast at Bree’Osh, a little café on Coast Village Road. For creatures of habit, a revisit to Bouchon will

December is also the month of last-minute shopping. So we’ve compiled The Holiday Gift Guide, featuring the best hostess and beauty gifts around, all local, all luxurious. Get yourself some cake, bubbly, those little post-it-note stickers, and a your coziest seat in the house and start enjoying the best time of the year!

Once you’re filled up on food, the other half of the season (in my mind) is all about being grateful for family and friends. To properly celebrate with all people you want to raise a glass to, pick the perfect rosé Champagne from our expertly curated list in Red, Green & Rosé. And for properly feeling cozy in Santa Barbara this December, Basic Instinct has our winter-ready picks for casual attire.

*

Ottocina Ryan Editor in Chief Santa Barbara Life & Style Magazine

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profile

WARDROBE BY

1269 Coast Village Road, Montecito 805-563-2425 allorabylaura.com

HAIR & MAKEUP BY Sally LaPointe Sweater Laura G. Scarf Will Brown Tanzanite Necklace Rosemary Peck Gold Link Necklace 14 | DECEMBER 2015

Hair by Sir-rye Cook, Makeup by Elizabeth Moreno 1250 Coast Village Road, Montecito 805-969-6700 shineblowdrybar.com

Morton Capital Management

Celebrates

SANTA BARBARA

WOMEN MAKING WAVES

Patty DeDominic

The Force Behind Today’s Business Leaders and Tomorrow’s Innovators Written by Caroline Harrah Photographed by Shannon Jayne

The Journey Matters As a young woman, Patty DeDominic set her sights on becoming a millionaire by the age of 30—a lofty goal, considering that relatively few women held executive-level corporate positions at the time, and even fewer were entrepreneurs. However, Patty grew up with the mindset that she could accomplish anything with a positive attitude, hard work and determination. She formed PDQ Personnel Services in 1979, combining her passion for people with what she believed was an underserved niche in the staffing market. “Growing PDQ to become a successful business wasn’t an entirely smooth ride,” admits Patty. But she persevered and eventually sold her company in 2006 to what is now one of the largest human resources and staffing firms in the United States. Today, Patty helps others through her consulting firm, utilizing her own experiences in business.

Innovation Through Purposeful Connection Tenacity, according to Patty, along with access to an organized network of like-minded women entrepreneurs with whom she could partner and share ideas and resources, helped her take her business to the next level.

That network, the National Association of Women Business Owners (NAWBO), currently serves thousands of members through 60 chapters. Patty helped build the Los Angeles chapter, founded the Santa Barbara chapter, and served as chair of the NAWBO national board from 1994 to 1995. NAWBO helped bring forth key legislation like HR 50/50, or the Women’s Business Ownership Act of 1988, a landmark act that established the National Women’s Business Council and removed many of the barriers preventing women from starting and capitalizing their businesses. On behalf of her leadership, advocacy and tireless work, Patty was recently honored with both a prestigious Lifetime Achievement Award from the President of the United States and NAWBO’s Susan Hager Legacy Award.

Wave of the Future Trailblazers like Patty have helped to set the stage for the most active and exciting period in history for women business owners. According to the National Women’s Business Council, women are launching businesses at nearly twice the rate of men and their growth in employment and revenues has continued to outpace the economy. With this in mind, Patty started the International Women’s Festivals in Santa Barbara and Arizona in 2007 to help women connect with the tools and resources they need to flourish in all aspects of their lives: Personal, Professional, Philanthropic, Political, and Planet. This year, the Women’s Festivals expanded into Shanghai, Toronto, and the Pacific Northwest with more locations planned in the future. * For more information about NAWBO Santa Barbara or to get involved, go to www.nawbo-sb.org. For more information about the Women’s Festivals, go to www.womensfestivals.org.

SBLIFEANDSTYLE.COM | 15

fashion Mac Duggal Crop Top & Skirt Manolo Blahnik Heels, Matti and Me Jewelry by Gauthier Earrings, Rings & Cuff

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when evening comes Written by Taylor Toner Photographed by Carly Otness & Silas Fallstich Model Diana Bednarz with Next Models Styled by Sarah Whitney Hair & Makeup by Krysta Withrow with Carlyle Salon & Style Bar Location 1850 Jelinda Drive, Montecito

Step into this oasis and live the life you’ve dreamed of. Whether elegant in black and white, or striking in red, this home will enhance any ensemble.

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W5 Sequin Top Jewelry by Gauthier Necklace, Earrings & Ring

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Mac Duggal Bandage Dress Jewelry by Gauthier Necklace, Earrings, Rings & Cuff

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Mac Duggal Gown Jewelry by Gauthier Necklace, Ring & Cuff

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Yves Saint Laurent Dress, Matti and Me Miu Miu Heels, Matti and Me Jewelry by Gauthier Ring & Cuff Andersen's Danish Bakery Cake

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Galia Lahav Gown Steve Madden Heels Jewelry by Gauthier Necklace & Earrings

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Mac Duggal Gown Chanel Booties, Matti and Me Jewelry by Gauthier Ring

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Zigilane Bikini Top Gemy Maalouf Skirt & Collar Funboy Floats

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Zigilane Bikini Top Gemy Maalouf Skirt & Collar Funboy Floats

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Mac Duggal Dress Jewelry by Gauthier Earrings, Necklace & Ring

32 | DECEMBER 2015

S

tep into the luxurious 1850 Jelinda Drive, located in the coveted gated community of Ennisbrook. This immaculate ocean, island and mountain view home, spanning over two acres, was the very first parcel sold in Ennisbrook. It was purchased by Charlie Fairbanks, one of the original developers of Birnam Wood Country Club. He wanted the estate to be designed as a Nantucket Contemporary and chose renowned architects Warner & Grayto to design his dream home. With amazing renovations done by Becker Studio, this spectacular single level home is 8,604 square feet and is designed to appear as if it is floating, lending to the tranquility of the grounds. The centerpiece of the property is the resortlike swimming pool, which is surrounded by a large, lush yard and fruit trees. Views from the pool are incredible, as the mountain range spans directly behind.

This gorgeous contemporary home is amazingly spacious, bright and perfect for entertaining and hosting guests with its open kitchen and dining area. There are five large bedrooms and eight bathrooms. The master suite is privately situated on its own wing, away from the other four bedrooms. The other wing has two living areas, each with its own bathrooms and entrances to the outside. This home also has a private driveway, with a large two-car garage and generous guest parking.

Living within the gates of Ennisbrook offers occupants private access to the wonderful amenities of this club, including tennis courts, a golf course and the club house.

*

Listed at $7,950,000 Please contact The Jason Streatfeild Luxury Estates Team for more information! 805-451-4801

SBLIFEANDSTYLE.COM | 33

the HOLIDAY

gifts

gift guide Photographed by Shannon Jayne Styled by Kym Fregoso Tolentino

Whether its on their boudoir, fireplace or kitchen counter, illuminate your hosts’ homes with a little extra golden glow!

Tom Dixon Etch Tea Light Holder & Paperclips, House of Honey

Bright Gold Urchin, House of Honey Molton Brown Oudh Accord and Gold Body Wash, Cos Bar

ebra alia Z Anim Honey r le d an A se of Jonath Box, Hou t Trinke

an

th ona

J

34 | DECEMBER 2015

er

Adl

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m Ani

Co

er ast

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Set

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one

fH

o use

Diptyque Holliday Collection in Liquidambar, Oliban & Sapin

Mariage Frères Christmas Cake Tea, Christmas Pudding Tea & Happy Tea

Mariage Frères I Have a Dream Tea Kilian Forbidden Games Fragrance, Cos Bar

Go for

andle rets C of Flo of Honey e c n e e ss us Co. E e, Ho D.L. & Hause Dic e r o Wh

Gold!

&

Frends Taylor Gold Headphones, House of Honey

Selett i Jonath Gold Keytl e Rings an Adler B ry Cutlery r & , Hou se of ass Muse Napk Hone in y

SBLIFEANDSTYLE.COM | 35

for

IN A LATHER Laura Mercier Ambre Vanillé Honey Bath, Cos Bar

HER Give her all she needs to pamper herself this holiday season!

SOFT AND SWEET

Amore Pacific Moisture Bound Lip Treatment & Time Response Eye Renewal Crème, Cos Bar

TOTAL REJUVENATION

Amore Pacific Time Response Skin Renewal Serum, Moisture Bound Sleeping Recover Masque & Time Response Skin Renewal Crème, Cos Bar

PURE REVIVAL Laura Mercier Ambre Vanillè Luxe Body Collection, Cos Bar

DYNAMIC DUO

Andersen’s Danish Bakery Marzipan Truffles Kai Linz Necklace and Ring

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VIBRANT ARRAY

Atelier Cologne Nécessaire Nomad Gift Set

CLOSE SHAVE

Art of Shaving The 4 Elements of the Perfect Shave Carry-On Unscented, Cos Bar

for

HIM With a clean shave and these alluring scents, you’ll wish he was always one step closer...

CLEAN CUT

The Art of Shaving Shaving Soap with Wooden Bowl Unscented & Creed Aventus Cologne, Cos Bar

BOYISH CHARM Michael Aram Ribbon Candle & Creed Aventus Hair & Body Wash, Cos Bar

SBLIFEANDSTYLE.COM | 37

dining

breakfast at

BREE’OSH

I

Written by Taylor Hurles Photographed by Silas Fallstich

t is a Sunday afternoon and I am walking down Coast Village Road in Montecito, headed for newly opened French café Bree’Osh. I am greeted by the aroma of fresh coffee, vibrant yellow walls, and the owners Nelly Mousseau and Pierre-Yves Henry. I

38 | DECEMBER 2015

take a seat at a distressed wooden table tucked by the window, sunlight warms me as I look over the quaint menu written on a chalk wall. The creative brioche bread concoctions range from goat cheese, cucumber and walnut sandwiches, to chocolate brioche— satisfying any and every craving.

ALMOND CREAM BRIOCHE

PRALINE BRIOCHE AND ALMOND CREAM BRIOCHE

ORGANIC APPLE BRIOCHE

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PRALINE BRIOCHE

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ARTICHOKE, SUN-DRIED TOMATO AND GOAT CHEESE BRIOCHE

I start with the Almond Cream Brioche; a perfect balance of crunchy and creamy, it has a soft, but not too sweet, cream in the middle and is topped with freshly chopped almonds. Next, I try the Raisin Brioche. To achieve its rich flavor, the raisins are soaked in lemon and orange syrup before being baked into the brioche. The outcome is a pastry I would gladly eat every morning.

Each week the owners hand pick fresh ingredients at the farmer’s market. All of the ingredients used are purchased and prepared fresh and most are organic. “We don’t buy any ready-to-eat products at the supermarket,” Pierre says. Even their coffee beans are from Handlebar Coffee Roasters. Best of all, each brioche is homemade daily and hand-shaped, just like artisan bakers make them in France.

The unique recipes are ones Nelly and Pierre develop themselves.

They are inspired by seasonal ingredients as well as cuisine from all around the world. The Orange Brioche is one example of this. Pierre says Morocco’s use of the orange blossom inspires him, and he wanted to include that in the menu. Biting into this masterpiece I taste the tangy orange mixed with the fluffy brioche—a heavenly combination.

Pierre explains to me what makes each brioche so soft and delicious, “We work with liquid sourdough, which is more lactic than acetic, and takes at least 15 hours to rise at a low temperature before baking the brioche. This is the only natural way to give it a strong flavor and a long shelf life so they are still great a few days later.”

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KALAMATA OLIVE AND BASIL LOAF BREAD BRIOCHE

“

...there’s no limitation to the creativity of the brioche.

CRANBERRY AND CRYSTALLIZED ORANGE BRIOCHE

While Bree’Osh has its classic specialties, like brioche with grain sugar, they keep their menu innovative by using the brioche to create new items. For example, their signature Pralines Brioche with roasted caramelized almonds, a thick crust and a nutty taste is a must-try. Also, being in America has inspired Nelly and Pierre to add more eggs to the menu, such as a brioche sandwich with eggs, cheese and chive sauce. Whether you are planning a holiday party or you want to try something new, like the organic caramelized apple brioche, their creations are to die for.

Bree’Osh introduces you to the world of hybrid-food creations with the French brioche at the heart of every recipe, because as Pierre says, “There is no limitation to the creativity of the brioche.”

*

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fashion

basic

Instinct

Stay covered up and cozy while you f inish up your last-minute holiday shopping. Mix and match silhouettes with casual sweaters, skinny jeans and boots for a simple, yet chic look.

Photographed by Meadow Rose Model Bo Janicic with Wrenn Management Makeup by Daisy Hernandez with Carlyle Salon & Style Bar Hair by Ashton Arroyo with Carlyle Salon & Style Bar Manicure by Karina Cordova with Aqua Skin & Nail Bar

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Harris Wharf Coat, K. Frank Heidi Merrick Shirt, Bonita Frame Jeans, K. Frank Monoprix Belt Freelance Boots, Allora by Laura Chan Luu Necklace, Bonita

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Amina Rubinacci Coat, Allora by Laura Frame Jeans, K. Frank Henry Beguelin Handbag & Boots, Allora by Laura Satya Hand Chain, Bonita

Current/Elliott Shirt & Pants, Rowan Kathryn McCarron Scarf, Rowan

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Gro รก Live Jacket, K. Frank Splendid Shirt, Rowan Level 99 Jeans, Bonita Henry Beguelin Boots, Allora by Laura Chan Luu Necklace, Bonita

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Fresh Laundry Top, Rowan Etienne Marcel Jeans, K. Frank Henry Beguelin Boots, Allora by Laura House of Lafayette Hat, Allora by Laura

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Strom Sweater, Allora by Laura Joie Shirt, K. Frank Citizens of Humanity Jeans, Rowan Henry Beguelin Boots, Allora by Laura Chan Luu Necklace, Bonita Katie Diamond Ring, Bonita

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Misternic Cashmere Scarf, Allora by Laura Simon Miller Jeans, K. Frank Freelance Boots, Allora by Laura

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Artico Jacket, Allora by Laura Blue Life Shirt, Rowan Simon Miller Jeans, K. Frank Freelance Boots, Allora by Laura

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Quinn Sweatshirt, K. Frank Simon Miller Jeans, K. Frank Mara and Mine Shoes House of Lafayette Hat, Allora by Laura Fantasy & Jewels Bracelet, Allora by Laura Chan Luu Necklace, Bonita

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Velvet Jacket, Rowan Sam & Lavi Shirt, Bonita Prairie Underground Jeans, Bonita Henry Beguelin Boots, Allora by Laura Chan Luu Necklace, Bonita

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beauty

the BEAUTY guide Photographed by Shannon Jayne Styled by Kym Fregoso Tolentino

Check out these top 1o beauty buys that make the perfect gift to give yourself. You deserve it!

10.

1.

Bobbi Brown Limited Edition Lip Gloss Trio

Dior Diorific Vernis Limited Edition in Gris-or, Passion, Diorific Mat in Fabuleuse, Cos Bar

treat yourself!

9.

Benefit Limited Edition They’re Real! Mascara

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8.

Laura Mercier Mini Lip Glacé Collection, Cos Bar

eau so sweet!

3.

2.

4.

Laura Mercier Sleek & Chic Eye Colour Palette, Cos Bar

5.

Estēe Lauder Modern Muse Le Rouge

7.

JIN Soon Chinoiserie Collection

Origins Scentsational Body Bounty Mini Souffle Sampler

Bobbi Brown Limited Edition Shimmer Brick in Pink, Cos Bar

6.

Credits Credits Credits Diorshow Fusion Mono, Dior Addict in Sparkle & Dior 5 Couleurs Collector in Eternal Gold Credits Credits SBLIFEANDSTYLE.COM | 59

dining

PORCINI-DUSTED YELLOWFIN TUNA sautĂŠed slow-roasted fingerling potatoes & wild mushrooms, ovenroasted tomatoes, wilted arugula, pan jus

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Written by Alexandra Gonzalez Photographed by Silas Fallstich

BOUCHON

wine & dine:

MAPLE-GLAZED CALIFORNIA DUCK BREAST & CONFIT OF THIGH succotash of sweet corn, fava beans, leeks, applewood-smoked bacon, Windrose Farms butternut squash, port-thyme demi-glace

F

ood is something I take very seriously; I rarely let anyone else cook for me, I don’t let my condiments touch, and I am a creature of habit.

Yes, I am what you call a picky eater. So, for these reasons when I decided to let Chef Chris Rossi of Bouchon choose my courses for me, I was both extremely excited and anxious for what was to come. It sounded like a great idea in my mind, but once I heard myself say it out loud, I immediately second guessed myself. Oh well, I was going for it and man, am I glad I did.

Bouchon has always been a favorite of mine, but after this last visit, it has become a ‘go-to’ when recommending to out-of-towners and, well, anyone for that matter. After all, it is impossible not to be inspired by the Arlington Theater’s silhouette as a backdrop and the twinkle lights hanging overhead, as you enjoy Santa Barbara’s most delectable food on one of the truly romantic patios in town.

It’s a lively and buzzing Thursday evening, and the restaurant is filling up quickly. Immediately upon arrival, I am welcomed and shown to my seat at a candlelit table nestled against a red brick wall. My location lends me the perfect view of the couple sitting a few tables down, and it’s only a few seconds before he bends down on one knee and proposes to his girlfriend.

Tony, my server, introduces himself and tells me that this happens here about three times a month! Once I let him know that I would like Chef to choose my dishes for me, he promptly gets the show on the road. I barely have time to dig into the bread before I am offered and served a glass of delicate 2011 Goat Bubbles Rosé. I already know this is going to be a grand dining experience. My first dish arrives: a scallop trio, each served on top of either chilled carpaccio, lemon cucumber and verbena vinaigrette; sweet corn-chive croquette, crispy prosciutto and corn pudding; or lastly a ratatouille of grilled vegetables and sauce pistou. This appetizer is accompanied by a glass of 2013 Jaffurs Viognier of the Bien Nacido Vineyard and the tropical

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fruit notes and clean finish pair perfectly with the buttery scallops.

I’m still enthralled with my first course when Tony appears once again, only this time with more wine. He explains that I will be enjoying a lightly sweet glass of 2013 Dr. Klapper Riesling and before he even turns around to leave, my salad is making its way over to the table. Talk about quick service. Presented to me is an Arugula and Apples Salad, served with sliced Pink Lady apples, shaved fennel, bleu cheese, apple butter, and candied walnuts. The combination is absolute perfection. Tony stops by again with yet another bottle of wine. I am in heaven. This time he has me try the exquisitely smooth 2013 Longoria Pinot Noir from the Santa Rita Hills. To go with it, the Pan-Roasted Fresh Local Halibut is set down in front of me. It’s evident that Chef Chris Rossi is a fan of seafood—everything about the plate is impeccable. The vegetables are seasoned just right; not over the top, but just enough to complement the perfectly cooked fish. The baby carrots are tender and the pearl onions burst with flavor. About the condiments: I made sure to live life on the wild side and spread the chermoula sauce all over the potatoes and fish, and it is captivatingly delicious.

HEIRLOOM TOMATOES Tutti Frutti Farms heirloom tomatoes on dressed arugula with herbed chèvre, sourdough croutons, fresh basil, cherry tomato relish, aged balsamic

TRIO OF SEARED SEA SCALLOPS black truffle dressed celery cauliflower purée, toasted brioche sauce gribiche asparagus spears, ratatouille of grilled market vegetables, sauce pistou

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WARM SANTA BARBARA CHOCOLATE ‘MOLTEN LAVA’ CAKE McConnell’s vanilla ice cream

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Just as I am feeling slightly satisfied with the copious amounts of food and wine I have just consumed, another wine glass is placed before me. By now I have the routine down and I know this means another glass, another course. The 2008 Curran Tempranillo, a full bodied red from the Santa Ynez Valley, leads the way for the Pan-Roasted Berkshire Pork Chop. Perfectly portioned with beluga lentils, lemon-grilled radicchio, root vegetables, honey-roasted walnuts, shaved pecorino, and whole grain mustard demi-glace, this dish is the perfect closer for a meat lover such as myself. Bursting at the seams with happiness and perhaps a little too much food and wine, I wonder what I have done to deserve such an amazing dinner, when I hear, “And what will we be having for dessert?”

Dessert? I haven’t even wrapped my head around dinner yet, and now I am choosing dessert? Oh, the pressure! Well, it takes me all of two seconds before I settle on the Warm Santa Barbara

Chocolate ‘Molten Lava’ Cake served with a side of McConnell’s Vanilla Ice Cream. Of course, it wouldn’t be a complete experience if Tony didn’t serve me a glass of 10-year-old Graham’s Port, a very deep and intense dessert wine blend that is the perfect companion to my decadent dessert.

As you can imagine, I am completely enamored with the entire evening; Bouchon, the staff, the phenomenal food—the entirety of my experience is one for the books. Great service these days is hard to come by, so I urge anyone who is looking to have a romantic and intimate dinner with loved ones, to make a reservation ASAP. Trust me, you will not be disappointed.

*

BOUCHON

9 West Victoria Street, Santa Barbara 805-730-1160 bouchonsantabarbara.com

BLUEBERRY-LEMON UPSIDE-DOWN CAKE McConnell’s blueberries & cream ice cream, crème anglaise, berry coulis

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champagne

RED, GREEN& ROSÉ Written by Christopher Dixon, Moët Hennessy Portfolio Manager Photographed by Alex Ibarra Model Kirsty Loreen with L.A. Models Hair & Makeup by Krysta Withrow with Carlyle Salon & Style Bar Manicure & Pedicure by Karina Cordova with Aqua Skin & Nail Bar using LVX in Sanguine Location Montecito Inn

66 | DECEMBER 2015

Laviniaturra Dress, Antoinette Chanel Booties, Matti and Me Jewelry by Gauthier Earrings & Ring

M

ulberry and juniper, sappy pine, or a dangling mistletoe twists ‘n twines among red apples and trees of greened kind.

Chocolate boxes spring candies brittle, an old man’s brew breaths deep.

Stuffed socks cue like we’re still little, and the season smiles again.

Hot spiced cider and fine china clash. Mom’s ham ‘n glaze shimmers amid daily rhymes of family folk, familiar times with those we love.

Heavy smoke can hide in the wintry air too! Ash and clouds side whilst dancing downward, shivering truths while bloodlines bequeath wrapped items.

And who’d forget the rounded man?

Or days which span back to the stables, no room or chimneys, only healing fables dipped in aloe, frankincense and myrrh.

The gloss of red and green, so bright! Holiday hues seen asplash warm-house traditions. They tend toward sincere and loving promises each yearend.

Hooray rosé Champagne!

Let us hum a merry tune in near silence just now. This moment we’ve sought seems here to appreciate and applaud.

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AnaMaria Couture Dress, Allora by Laura Jewelry by Gauthier Bracelet 68 | DECEMBER 2015

M

y first-ever experience with rosé wine was as a guileless 21-year-old a good while back.

Accompanied by my Costco card-carrying dorm mate, we nearly filled two push carts with white zinfandel for that weekend’s sorority date party something-or-other. $2.75 per bottle, we’d been sent on a mission. A dubious moment in my wine history, agreed, though I seem to recall the soirée turning out just peachy. To even mention white zin is obviously a playful jab, and in truth there are some lovely rosé still wines produced all over the world. Indeed, some delicious rosé still wines emanate from vineyards in our backyard of Santa Barbara. But as a wine professional and a simple lover of all things holiday in nature, my particular enchantment every December is with rosé Champagnes, which undergo a secondary or bottle fermentation in order to create their bubbles. Bubbly rosé, ah!

Red and pink Champagnes have become increasingly en vogue, now accounting for between 7-10% of Champagne’s yearly production. The Champagne Bureau, USA, reports that annual shipments of rosé Champagne into the U.S. now top 2.5 million bottles, having more than doubled in the last decade. “Rosé all day” and expressions of that sort have become part of everyday vernacular.

Recently uncovered documents prove that rosé bubbly is no temporary fad, either. Historians at Ruinart found papers recording that on March 14, 1764–over 250 years ago—Ruinart sold bottles of rosé Champagne. It was previously thought that Veuve Clicquot was the first to produce and sell rosé Champagne, in 1775.

So how’s it made and what’s it all about?

There are two main methods of producing rosé Champagne. With the saignée method (meaning “bleeding” in French), a portion of red wine juice is pulled off the skins a few hours or sometimes a few days after crushing and then fermented with white wine techniques for maximum fruitiness and freshness, making the remaining red must more concentrated. This process accounts for a relatively small percentage of rosé Champagnes.

The second prominent method, rosé d’assemblage (blending), is utilized in creating a vast majority of present-day rosés, and is firmly credited to Madame Barbe-Nicole Clicquot of Veuve Clicquot. Unhappy with the taste of rosé Champagne made via maceration, the famed wine innovator and business woman experimented extensively with other techniques and variations on the production process. Prior to the secondary fermentation in the bottle wherein the bubbles are created, she opted, finally, to blend a small amount of red wine vinified to be non-tannic with a majority white wine in order to achieve her desired results. These red wines are crafted specifically for blending and the grapes are sourced from separate vineyards, adding to the overall crafting complexity and cost of production. So yeah, they are a little bit fancy.

Rosé Champagne is rarely sweet, so don’t let those beautiful salmon, copper and cherry-red hues fool ya. And it’s extremely versatile. Full flavor and body generally enable it to cope with stronger food flavors and textures. Acidity and forward fruit aromas make it a good match for grilled seafood, roast pork or even more exotically spiced dishes. And it’s absolutely never a bad time to treat one’s self to a glass alongside a chocolatecovered strawberry or two.

Hooray rosé Champagne! Here are 3 great options this holiday, cheers!

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Veuve Clicquot Rosé

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...aromas of fresh red fruit like raspberry, wild strawberry, cherry, blackberry…

This is a crowd-pleaser; a raucous, vampy woman of a wine.

Made using 50 to 60 different crus (vineyards), the cuvée (blend) is based on Veuve Clicquot Brut Yellow Label’s traditional blend: 50 to 55% Pinot Noir, 15 to 20% Pinot Meunier, and 28 to 33% Chardonnay. The blend includes a particularly high percentage of reserve wines (25-40%) originating from several harvests, which ensures the consistency of the Pinot Noir-driven house style, and is completed with 12% red wines using black grapes from the village of Bouzy.

The wine has a luminous color with attractive pink glints. The nose is generous and elegant, with initial aromas of fresh red fruit like raspberry, wild strawberry, cherry, blackberry…leading to biscuity notes of dried fruits and Viennese pastries like almonds, apricots and brioche. There is urgent freshness here, hinting at orange blossom and bristling with acidity.

Locally…treat yourself to a staycation at the Montecito Inn with a little of this wine from check-in to Uber out.

AnaMaria Couture Dress, Allora by Laura Jewelry by Gauthier Ring

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Ruinart RosĂŠ

Jewelry by Gauthier Earrings

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Since 1729, Ruinart has been the oldest producer in Champagne. This rosé is sourced entirely from premiers crus vineyards and boasts a blend of 55% Pinot Noir and 45% Chardonnay from the best of recent vintages. A high proportion of pinot noir is vinified as red, up to 19% in the blend depending on the year to guarantee consistency.

Grapes from the estate vineyards in Sillery and Brimont (ancestral home of the Ruinart family) are joined by carefully selected grapes from other premiers crus vineyards in the Côte de Blancs and the Montagne

‘

de Reims. The grapes are selected basket-by-basket at the source.

The wine is pomegranate pink with radiant orange-yellow rose petal reflections. The nose is characterized by focused red berries and tangerine scents along with a persistent suggestion of cinnamon. On the palate, the wine is vigorous and well balanced with accents of toasted almond, ground anise, pastry, dried apricot and blood orange flavors lifted by juicy acidity. A fine, fresh wine with well-integrated tannins and a hint of spice on the lengthy finish.

Locally…consider a 375mls half bottle and French fries at Lucky’s, take in part of an evening football game in the bar area, and watch the pretty people shuffling outside dawning SB’s equivalent of winter gear. Gotta love sparkling red jackets.

A fine, fresh wine with well-integrated tannins and a hint of spice on the lengthy finish.

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Dom Pérignon Rosé 2004 For the finest moments in your liquid life, however often you can afford them, this is luxury.

Dom Pérignon started officially releasing their Rosé in 1962. Every release of Dom Pérignon is a vintage, meaning there’s no blending of juice from different years. And every vintage release utilizes just two grape varietals: pinot noir and chardonnay. This is the magnificent winemaking proposition with each vintage release.

Locally: Belmond El Encanto is an ideal locale to experience this remarkable wine. I recommend lounge area fireplace environs, where conversations can flow and on some nights a handsome crooner sings the classics.

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What makes this 2004 wine so special, even when compared to other excellent Dom Pérignon Rosé vintages? Well, 2003 was the warmest summer on record in the history of the Champagne region.

In stark contrast to the previous year, the vines experienced steady, problem-free growth in 2004, with abundant, sizable grape clusters. There were no weather extremes during most of the season.

There is more pinot noir in this rosé than at any time over the last five decades, with 28% still red in the 2004 blend. So a lot of unique factors are converging here in an already iconic wine of the highest quality, aged nearly 12 years on expired yeasts cells toward truly becoming regal.

The wine’s nose sings out loud and clear, beginning with fresh, intense red fruit: redcurrants

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and wild strawberries, complemented by warm notes of ripe hay, blood orange and cocoa. On the palate, the attack is smooth and embracing, but it is the impression of precision that dominates in the end. The wine’s chiseled integrity, intense and penetrating, is prolonged with the unexpected hint of green citrus and saline-infused minerality that marks the vintage.

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...redcurrants and wild strawberries, complemented by warm notes of ripe hay, blood orange and cocoa.

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dining

‘tis the season for ICE CREAM Written by Christina Burch Photographed by Silas Fallstich

H

as anyone else ever noticed that December seems to be a month of numbered lists?

It’s as if there’s something in the crisp air that causes people to develop a special affinity toward digits and organized countdowns. Don’t believe me? Let’s start with the holidays. There’s the eight nights of Hanukkah and the 12 days of Christmas. The entire world even joins in unison to vocalize the final 10 seconds of the year. And that’s just the beginning. There are numbered grocery lists, shopping lists—even Santa has a list.

One that he checks, twice. So I thought, why not one more numbered compilation?

But this time, it should be something new and original, perhaps slightly unexpected.

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So without further ado, I give you an original countdown—one that may leave your eyes wide and your mouth watering (look out for my recommendations for guidance): 10 Reasons Why ’Tis the Season for Ice Cream That’s right; ice cream was made for December. Before you call me crazy, allow me the chance to convince you. To do so, I’ve enlisted help from the best, Santa Barbara’s own McConnell’s Fine Ice Creams and Rori’s Artisanal Creamery.

With the generous help of these homegrown establishments, and perhaps overly generous samplings of their famous flavors, I will hopefully leave you with an open mind and serious sweet tooth.

Rori’s Roman’s chocolate coconut, with walnut and crumble toppings

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McConnell’s Dutchman's milk chocolate and sprinkles

Santa Barbara Strawberry with housemade waffle cone with Valrhona cocoa powder

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10. Festive Flavors Ice cream is fantastic. We can all agree on that. But what is it that makes ice cream so good? I’m going to go out on a limb and say it’s beyond the creaminess of the freshly churned milk product. I think ice cream’s greatest appeal is its magical ability to host such a variety of flavors. The coolness of Mint and Chip; the sweet, chewy chunks hidden inside Chocolate Chip Cookie Dough; the buttery richness of Pecan Pralines. I’m convinced that all that’s good in the ice cream world can be traced back to this one thing: the potential of each scoop to feature a unique flavor. This is the very reason why December is an ideal month to consider going out for these creamy creations. Unlike any other month, December features a sampling of limited-time only

flavors—flavors far beyond the Cookies and Cream that you can get all year long. I sought out McConnell’s for a little backup. Michael Palmer, co-owner with his wife, Eva, was quick to go through a refined list of their newly featured flavors. Along with the fan-favorite Peppermint Stick, McConnell’s crafted Eggnog, made with Sri Lankan cinnamon, nutmeg and a “smidgen of rumspiked sweetness,” as he put it. I won’t argue with that, Michael. However, it’s what they’ve whipped up next that serves as my recommended flavor.

My recommendation: CARDAMOM & GINGERSNAPS from McConnell’s Fine Ice Creams. Because you just can’t get any more festive than a gingersnap.

McConnell’s peppermint stick with peppermint bark

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McConnell’s whiskey & pecan praline ice cream

9. Weather or Not Ice cream might be summer day synonymous but it’s time to rethink this. If you live in a region where your inaugural winter month hosts temperatures ranging from 50-65°F, I’d say ice cream is quite acceptable. As the lucky ones to be enjoying a Santa Barbara winter, we owe it to our compatriots across the country who are doubling up on socks and scraping ice off their windshields. We’ll have a scoop or two in their honor. However, I might be so bold as to recommend ice cream to even those folks. After long days in overcoats and repeat evenings by the fire, you might want something cool and refreshing. So no matter which climate, ice cream is still calling your name.

My recommendation: WHISKEY & PECAN PRALINES from McConnell’s Fine Ice Creams. I predict the warming effect will settle in after a couple of spoonfuls.

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8. The Favorite Accompaniment Have you noticed how every baked good seems to make an appearance in the winter? In fact, it seems to be the season they shine brightest. Our kitchens are filled with warm pies from the oven and cookies by the dozen. Well, I say that they need an appropriate counterpart. What goes better with a triangle of piping hot pie than a round scoop of ice cream? Or what if you want to indulge in two fresh cookies at once? Won’t you be needing a filling to allow them to sandwich together? That’s where ice cream saves the day. Before you know it, you’ll wonder why you ever questioned if you should invite ice cream to the party.

My recommendation: CLASSIC VANILLA BEAN from Rori’s Artisanal Creamery. The smooth and silky ice cream standard will be sure to complement any gooey pairing.

7. Crowd Pleaser Now that the holidays are in full swing and family members will soon be at your doorstep, be prepared with ice cream by your side. When conflict arises over which movie to watch or where to go for dinner, give your family the simple suggestion of an ice cream outing. I am convinced that you’ll be met with all smiles. Suddenly, the plethora of differing opinions will find a happy medium in the velvety goodness of Toasted Coconut Almond Chip at McConnell’s or the crumbly graham cracker crust of NY Strawberry Cheesecake at Rori’s. It’s like they always say, “Only a sweet tooth can bring generations together”—and if that isn’t a famous saying, I have familial proof that it should be.

My recommendation: CINNAMON APPLE PIE from Rori’s Artisanal Creamery. Perfect for children, grandparents, Aunt Carol and Uncle Walter, alike. (It’s sure to win the approval of your tagalong distant cousin, as well).

6. Much-Needed Energy Boost These four weeks of December are among the busiest weeks of the entire year. Before we get to kick up our feet to relax and ring in the New Year, our days are completely filled to the brim.

We’re tying up loose ends at work, digging through department store inventory to find the perfect presents, sending heartwarming cards, attending snazzy parties, and trying not to pull our hair out from the stress. The only thing we seem to neglect during this time of year is our routine ice cream fix. However, I say, what better way to refuel for the holiday madness than with a sweet, high caloric treat? After all, we could use a little extra this time of year, right? Anyone? Okay, who am I kidding— however, it will give you that welcomed jolt (sugar rush) as you dot the rest of your i’s and cross your final t’s.

My recommendation: CUP O’ JOE SPINELLI (ESPRESSO) from Rori’s Artisanal Creamery. The caffeine + sugar combo will have you knocking off your to-do list items like a champ.

McConnell’s peppermint shake with peppermint stick ice cream, chocolate ganache, whipped cream and peppermint bark

McConnell’s Santa Barbara strawberry ice cream with housemade waffle cone and Valrhona cocoa powder

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5. Celebratory Scoops With Thanksgiving just behind us and the New Year fast approaching, I usually find myself reflecting on the major celebrations and milestones that graced my year. I’m sure like many of you, I celebrated major life events with my family and friends like weddings, birthdays, new jobs, and new opportunities. And although each special occasion had it’s own traditions, the majority of them had ice cream in attendance. Why is that? It’s because of Reason #5: Ice cream is a leading symbol for celebration. Any time someone whips out a carton from the freezer and grabs for the metal scooper, you know it’s party time. Not many other things in life can give you that guarantee. So as the days of this twelfth month are filled with special events and milestones, why are we just now claiming ice cream as the official mascot? Well, better late than never.

My recommendation: DOUBLE PEANUT BUTTER CHIP from McConnell’s Fine Ice Creams. This outrageous version of a crowd favorite will have you celebrating whoever thought to add peanut butter to ice cream in the first place.

4. Originality Rules Since when do we consult the status quo on something as fun and daring as dessert? December is the perfect month to abandon everything we’ve been taught about seasonal treats.

Be original. Rethink the norm. Go against the grain—or in this case, go against the smooth, dark ribbons of midnight chocolate or the thick, buttery stripes of sweet and salty caramel. The last time I checked, creative thinking and spontaneity were officially in. So grab a friend or two and get yourselves a cone with confidence. Life is too short to not be filled with little moments of impromptu Coconut & Cream or Eureka Lemon & Marionberries.

My recommendation: CHURROS CON LECHE from McConnell’s Fine Ice Creams. Maybe even more decadent than a freshly-made churro is a freshly-made churro drenched in silky, smooth cream and a dash of spicy cinnamon. You will surely be rewarded for going the non-traditional route on this one.

Rori’s waffle cones 82 | DECEMBER 2015

Rori’s vanilla ice cream

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3. Time Out My third reason for advocating ice cream during this wintry season has little to do with the weather. It also has little to do with your in-laws or any other people in your life, for that matter. Instead, I propose you indulge in your favorite flavor or two simply for yourself. Take a break from all the commotion (see Reason 6) and schedule some ‘me time’—accompanied by the sweet treat of course. Setting aside the extra time in your week to enjoy a waffle cone might help put things in perspective. I’m convinced that the age-old suggestion to ‘take time to smell the roses’ can be reinterpreted as ‘take time to smell the Fresh Mint Patty or Honey Lavender.’ Let ice cream remind you that simplicity is as good for the soul as it is for the taste buds.

My recommendation: EARL GREY from Rori’s Artisanal Creamery. Along with Rori’s other organic offerings, EARL GREY pays tribute to its namesake beautifully, with aromatic orange undertones and a creamy finish.

2. Old Fashioned Life is changing, and it’s changing fast. Have you ever stopped to consider how different our lives are from those of our parents, grandparents or great-grandparents? Most of our day-to-day activities hardly resemble theirs at all. Except for ice cream. Not much has changed about ice cream. Just like our grandparents, our craving is strong—strong enough to cause us to hop in the car, drive to our local ice cream shop, sample a few flavors, and leave happily with a cone or cup in hand. It’s almost as if getting ice cream gives you that warm, fuzzy feeling because you know you’re partaking in a time-tested tradition. Well, I say let’s rally together to keep the tradition alive.

My recommendations: WHITE CHOCOLATE WITH HOMEMADE CANDY CANE from Rori’s Artisanal Creamery and SEA SALT CREAM & COOKIES from McConnell’s Fine Ice Creams. Both options feature traditional flavors and solid pairings that are sure to stand the test of time.

1. One Size Fits All Ice cream is always a good idea—for everyone. This longawaited, top reason is one we’ve carried in the back of our minds since we each took our very first bite. Our toddler selves got a lick of plain vanilla on a cone and there was no turning back.

We’re hooked for life. So why should we abandon ice cream in December? We shouldn’t. It’s as easy as that. And trust me, you won’t have much opposition to this blanket statement. Ice cream loves everyone and everyone loves ice cream. Have you ever seen an unhappy person eating ice cream?

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Neither have I. That’s because bits of rich chocolate chip, deep black cherry, swirly strawberry, and crunchy coconut remind you that life really is sweeter with ice cream.

My recommendation: Make the most of your newfound appreciation for ice cream in December and discover which is your all-time favorite. Luckily for you, there is an abundance of enticing flavors and just enough days left to try them all.

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“Ice cream is always a good idea” Rori’s Cup O’ Joe Spinelli (espresso) ice cream

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travel

Suite

DREAMS Written by Rah Riley

W

hen I travel, I am usually one of two selves.

Traveling with friends tends to kick up the high-energy, hyper-social self: bouncing around town, sharing happy hour apps with fellow travelers and a 3 a.m. cigar outside with the boys. The counter-extreme, most vivid for unaccompanied adventures, is more self-indulgent and introspective: wandering out of the hotel when the day calls, taking whatever streets look the most interesting, a collection of outdoor patios playing host to my Kindle and three o’clock rum and coke, and evenings that turn-in early or turn into the right door of a poetry slam or husky acoustic set. Traveling alone or traveling with your compadres are both the best if you build your mind beautifully and choose your friends—and hotels— wisely.

The W Los Angeles-West Beverly Hills Hotel is one of two W Hotels in Los Angeles (along with a West Hollywood location, and another coming to downtown in 2019) and an oasis for either type of traveler you’d like to be. Their recent $25 million renovation shows in all the right places: water cascades beneath you as you ascend the front stairs; a 12-foot water wall, reflecting everchanging projections, greets you as you enter; a central oasis tucks away signature W Living Room seating behind wave-like walls; up a few levels, big bright suites boast more desk space than your home office and a bed you will want to (and can!) purchase for your own master suite; four in-house bars and restaurants—including the sultry and esteemed STK—mean going out can be an elevator ride away; and their pool deck, WET, sprawls out with a footprint as big as the hotel itself. They don’t make hotels in LA like this anymore.

With sprawling city views from my suite on the fifteenth floor (one of five suite styles of truly luxurious—and, I must say, thoughtful—design), the wet deck below feels more like Cabo than central LA. Where another hotel might have stacked up 300 more

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rooms, the W protected their leafy, secluded pool, rounded out by eleven private cabanas, lounge chairs bathed in all-day sunshine, and an evening itinerary of DJs and dance-offs.

Between the pool and vine-covered hotel, a rocky waterfall flows down to the covered outdoor patio of The Backyard, the W’s poolside restaurant and bar. Gingerbread French toast drenched in spiced maple syrup and meaty sandwiches with herb fries fill the plates here, and if you eat anything like me (eight times a day and wanting to try everything), they can be a shared affair. Or, opt for breakfast in bed from room service (seriously, do this at least one morning) and just come down for a little Kurt Vonnegut and a few morning Mimosas.

The pool hostess radiates the kind of good, authentic energy that can kick a good morning into a marvelous afternoon. A place is only as good as the people behind it, and it’s worth mentioning that this truth is one that not only powers the W West Beverly Hills’ five-star status, but also leaves you thirsty for more every time you roll out of late check-out.

“...a 12-foot water wall, reflecting ever-changing projections, greets you as you enter...”

One of my favorite things about W Hotels is their highly accessible, full-time W Insider. Be warned: you’ll immediately want to be best friends. At the W West Beverly Hills, Melissa is your go-to girl if you want more out of LA than the worldrenowned hotspots of the city. She’s like a concierge that’s tuned into the front edge of what’s happening—new restaurants, upand-coming districts, the cool before anyone else starts calling it so. Whether you’re new as morning dew to the area or you know LA like the hours of McConnell’s, if you’re reading this before the confetti cannons have fired into the New Year, December is the perfect time to discover what’s coming up, right now.

Read on, for what are we here for but to bring you the best of everything?

If a shopping day was in your stars, throw on a pair of Balenciaga high-tops, mobile-order a car and a latte, and treat yourself to an afternoon on Robertson Boulevard, just a 12-minute drive from the W Lost AngelesWest Beverly Hills Hotel. If you’re looking for something more low-key, Melissa recommends checking out Melrose Place—and yes, that’s Place. Just a few minutes further on, Alexander McQueen, Marni, Isabel Marant, and the expertly curated cosmetics of Violet Grey, are just a few of the names nestled along the treelined street.

Also awesome: split a suite at the W with friends, and make the super-quick trip out to brunch amidst the artisan market and Edison bulbs at Farmshop in Santa Monica—and because I care about you, I am going to seriously recommend the buttermilk biscuit with blackberry preserves, fra’mani ham, and eggs with a side of bacon. Santa Monica is nice, but you’ve been there. For another neighborhood you can explore from sunrise to sunset (my furthest recommendation from the W at eight miles), try West 3rd Street for a district of all-day dining, drinking, and shopping, or just scoot a bit down the coast after brunch to the younger, more pub-plenty Abbot Kinney in Venice (Melissa recommends Gjelina!).

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“...the triple-enzyme oxygen facial at Bliss Spa on the W’s second floor will have you glowing by the time you reach the Funk Zone.”

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Soon, happy hour will be calling and E.P. and L.P. in West Hollywood has all that string-lights-over-fire-pits vibe and airy dual-bar glory (L.P. and the more secluded Frankie’s) you want out of a rooftop bar, with an Asian eating house below (E.P).

Serving up their dishes family style, with a menu rooted in Thai cuisine with overtones of Chinese, Fijian, Vietnamese, and Californian, it’s a perfect place to host the whole crew and a great way to expand your entourage for a night around town. Plus, it’s just a 15-minute Uber ride back to the hotel. For other eats, we have it from a good source to make a reservation at Maude or Hinoki and the Bird, both in Century City. At Maude, the dining room seats just twenty-five and a single ingredient inspires a monthly menu of nine tasting plates. This month? Black winter truffles of Perigord.

If you’re looking for music, try Piano Bar in Hollywood or Spaghettini in Beverly Hills. There is nothing, I repeat, nothing, like bobbing to good music and good vibes while leisurely lapping up your top-pick of poison in the back of a bar. The W understands this all too well and has perceptively given us their Living Room Bar stocked with Rendition, a free monthly music series inspired by The Weeknd (need I say more). No key card required, Rendition invites guests and savvy locals alike into the late-night vibes and smooth tunes of the Living Room Bar, well-equipped for both the intimate gathering of old and new acquaintances as well as ordering a single double to your pillowed arm chair. The ceiling is a colorful, pulsating canopy of backlit sculptures that look like a glowing herd of stingrays (technically a fever of stingrays, if you’re wondering) riding the waves of each mellow beat. Like the stingray, this place feels a little bit hidden, nestled into a cool underground landscape, waiting just under the surface to be discovered as the strong, smooth authority

on being badass that it truly is. David Ryan Harris is playing an encore to an intimate full house of mostly Millennials, with some good-looking Gen Xers. Someone has ordered a round of tequila shots, and suddenly we’re throwing one back with Mr. Harris himself. This is not your parents’ hotel bar.

Across the lobby there is a place that is also not your daddy’s steakhouse: STK is a steakhouse designed for a girls’ night out.

The décor is dark and edgy with a full wall of white bullhorn sculptures, a DJ drops beats every night, salads are as good as everything else on the menu, the luxurious melt-in-your-mouth meat portions are proportionately portioned, and yeah hi, all these waiters are way handsome. Nothing like topping off a weekend with Maine lobster in herb butter, hearts of romaine in parmesan lemon dressing, mac and cheese, a medium-rare petite filet with Béarnaise sauce, a long hot shower, and a kingsized bed that hugs you into sweet dreams. If you’re skipping the Sunday rush and doing a Saturday evening of Santa Barbara wine, the triple-enzyme oxygen facial at Bliss Spa on the W’s second floor will have you glowing by the time you reach the Funk Zone; the Bliss massage and a stop at their brownie bar should keep you calm to your core through the rest of the weekend.

Playing where you’re staying is a simple, wonderful pleasure never to be underrated while in the vastness of our largest neighbor. Whatever type of travel is calling you down the coast, whenever you feel the pull towards a three-course breakfast in bed, girls’ night out without stepping outside, or a shopping spree in the newest neighborhood, there’s a W Hotel nestled just west of Beverly Hills waiting to welcome you.

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recipe

DISH IT UP A simple monthly recipe, to try at home, from our team to you.

Gingerbread Cottage Recipe & Photography by Riley Yahr

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Ingredients:

Directions:

Gingerbread: 2 cups almond flour 4 ½ cups cake flour 2 tsp ground ginger 2 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp allspice 1/2 tsp cloves 1 ½ tsp salt 1 ½ tsp baking soda 1 cup sugar 3/4 cup dark molasses 3 eggs 1 cup of butter 2 tbsp coconut oil

For the Gingerbread: Mix all dry ingredients, except sugar, in a large bowl. In another large bowl, whip the butter and coconut oil with an electric mixer until light and fluffy.

Add the sugar and eggs. Once the ingredients are fully combined, add molasses. Slowly add the dry mix. Separate the dough into two equal pieces.

On a large piece of parchment paper, roll out each piece into a large rectangle 1/4” thick. Place on baking sheets and refrigerate for at least 4 hours.

Sugar Glue: 1 cup sugar 1/4 cup water Decorative Icing: 2 egg whites 1/4 cup almond milk 3 cups powdered sugar Toppings: rosemary sliced almonds pecans shredded coconut powdered sugar

While the dough is in the fridge, create the paper templates for your house.

Cut out two 4”x5” rectangles (these will be the sides of your house). Next, cut two 5”x6” rectangles (these will be the roof). Finally, create the front and back of the house by measuring 4”x5” rectangles, and then create a point 4” tall.

Once the dough is chilled, preheat the oven to 350 degrees. Place templates over the dough and cut out the shapes using a knife. Also cut out shapes for a wreath and a door. Save the scraps of dough to make gingerbread cookies!

Bake for 12 minutes. Allow to cool completely before assembling the house.

For the Decorative Icing: While the gingerbread is baking, make the icing. Whisk the egg whites and almond milk. Carefully add the powdered sugar. Whisk for 5 more minutes.

For the Sugar Glue: Combine the sugar and water in a small pot and place over medium heat for about 10 minutes, stirring often.

Use a platter of choice to build the house on. Using the sugar glue, begin building the base of the house, holding each piece for 1-2 minutes. Continue until all four walls are set. Pipe the roofline with a generous amount of sugar glue and place roof pieces at the same time. Hold in place until set (about 2 minutes). Once house is secure decorate with icing and toppings.

If you would like to have one of your personal recipes featured in Santa Barbara Life & Style Magazine email recipe and cooking instructions to info@santabarbaralifeandstyle.com for consideration.

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beauty

Carlyle

SKIN: GLO THERAPEUTICS TINTED MOISTURIZER, GLO MINERALS LUXE FOUNDATION AND YOUNGBLOOD HI-DEFINITION PERFECTING POWDER

EYES: LORAC GOLD PALETTE, L’ORÉAL ESPRESSO LINER AND GLO MINERALS BLK WATERPROOF MÁSCARA CHEEKS: TOO FACED BONJOUR SOLEIL PALETTE AND GLO MINERALS SANDALWOOD BLUSH LIPS: GLO MINERALS BLUSH LIPSTICK AND NUDE LIP GLOSS HAIR: DAVINES SEA SALT SPRAY AND DAVINES MEDIUM HOLD HAIR SPRAY

SALON AND STYLE BAR MAKEUP

by Daisy To get Bo’s look, first I prepped her skin with Glo Therapeutics Tinted Moisturizer. Next, I applied Glo Minerals Luxe Foundation, and then Youngblood Hi-Definition Perfecting Powder. Afterwards, I bronzed her skin with Too Faced Bonjour Soleil Palette, followed by Glo Minerals Sandalwood Blush. I then put Lorac Undressed Shadow all over her eyelids, Lorac Fierce Shadow on her crease, and Lorac Unwind on the outer corner of her eye.

Then, I applied L’Oréal Espresso Liner, and layered Glo Minerals Waterproof Mascara on her top and bottom lashes. Finally, I filled in her brow with Youngblood Artiste Brunette Palette. I finished off this natural bronzed look with Glo Minerals Blush Lipstick and Glo Minerals Lip Gloss in Nude.

HAIR

by Ashton To get Bo’s gorgeous curls, I sprayed her hair with Davines Sea Salt Spray prior to wrapping the hair in one inch sections around a curling iron. Then I broke up the curls and finished by spraying her hair with Davines Medium Hold Hair Spray.

Current/Elliott Shirt & Pants, Rowan Kathryn McCarron Scarf, Rowan

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THE LOOK Photographed by Meadow Rose

92 | DECEMBER 2015

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