LIFE&STYLE
SANTA BARBARA
MAGAZINE JANUARY 2016
hello,
2016!
try something new this year!
Vol 4. Issue 1 | $5.99
Settee Circa 1880
Some things are meant to be unique...
E Madison - Ladera Ranch, CA Mercantile West p. 949.218.8808 E Madison - Montecito, CA Downtown Montecito p. 805.618.1810 emadisonhome.com
LIFE&STYLE SANTA BARBARA
MAGAZINE January 2016 Volume 4 / Issue 1 Editor & Publisher Ottocina Ryan Lead Photographer Meadow Rose Staff Photographer & Writer Silas Fallstich Art Director Riley Yahr Director of Marketing Elisa Desanti Missolo
On this
COVER
PHOTOGRAPHED by Meadow Rose MODEL Kate Shushakova With L.A. Models STYLED by Kirra Boelsterli HAIR by Kalib Varela with Carlyle Salon & Style Bar MAKEUP by Cynthia Fuentes Carlyle Salon & Style Bar MANICURE by Karina Cordova with Aqua Skin & Nail Bar using Smith & Cult in The Graduate LOCATION Santa Ynez SWEATER Misternic from Allora by Laura DRESS Lanston from Angel SCARF Chan Luu from Angel BOOTS Frye EARRINGS Indie Republic Design
Contributing Writers Christina Burch Alexandra Gonzalez Taylor Hurles Marisa Hutton Olivia Jacopetti Madison Ludlow Jenna Newburn Breanna O’Toole Rah Riley Contributing Photographers Shannon Jayne Carly Otness Stylists Kirra Boelsterli Kym Fregoso Tolentino Director of Advertising Angie van der Merwe Editorial Interns Kayla Hernandez 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
/CONTENT January 2016
10 / WINTER WANDERLAND Enchanting fur vests, sweaters and dresses come together for a dreamy combination.
22 / PLANT FOOD PUNCH Mesa Verde brings a new level of color and flavor to vegetarian cuisine.
32 / ME TIME Get pampered at the Old Hollywood inspired Carlyle Salon & Style Bar.
36 / THE FARMSTEAD Founded on traditional values, this organic farm delights its visitors with fresh produce and lovable animals.
42 / BOX IT OUT Channel that pent-up stress into a full-body workout.
46 / SURF SAND & SEA Soak up the sun with sporty and sleek swimsuits that are just as comfortable as sexy!
56 / 2016 MUST-HAVES Enter into the New Year with all the essentials for both men and women.
58 / TWILIGHT AT TYDES Drink and dine amongst the sea life at this aquatic haven.
66 / EXPLORE ARIZONA Plan your next escape as you follow our road trip through the picturesque desert state.
74 / NEW YEAR, NEW HAIR Express yourself with bold hair and makeup in the new year.
80 / THE TRAILS ARE CALLING Elevate your heart rate and your view with a variety of stunning Santa Barbara hikes.
88 / DISH IT UP Start your day with this light and fresh recipe that will leave you feeling energized.
90 / GET THE LOOK Follow these steps for beachy curls and a light glow.
WHATwe LIKE Staff Picks for January 2016 Ottocina Ryan, Editor
Photographed by Shannon Jayne Styled by Kym Fregoso Tolentino with Très K Style
1. CLUTCH LOVE Jackson and Hyde Clutch, Allora by Laura
2.
JET SET Makesmith Luggage Tag, Whiskey + Leather
3. HEAVEN SCENT
4.
By Kilian Voulez-Vous Coucher Avec Moi Eau de Parfum, Cosbar
FOREVER YOUNG Uma Absolute Anti Aging Face Oil
5. 8 | JANUARY 2016
GO FOR GOLD Borbonese Bracelet, Allora by Laura
DREAMY DIAMONDS Adina Reyter Necklace, Whiskey + Leather
6.
Letter
from the
Editor
It’s incredible to believe that another year has come and gone, bringing us to the start of yet another—full of fresh New Year’s resolutions, fascinating travels, and exciting goals.
This January issue, we kick off the new year in style and showcase ethereal beauty, fashion and breathtaking landscapes in Winter Wanderland. Picking pieces was a no-brainer; delicate knits, distressed knee-high boots and understated furs are the perfect items to throw on when Santa Barbara temperatures dip below 60 degrees. In Plant Food Punch, we introduce you to the vegetarian restaurant Mesa Verde, where executive chef Greg Arnold’s delicious and healthy dishes serve as the perfect inspiration for getting on track to a healthier, stronger and cleaner diet! Who knew that eating right could be so delicious? Then, prepare yourself for cuteness overload in The Farmstead where we acquaint you with the organic farm, rich in fresh produce, and its furry residents. You’ll wish you asked for two miniature donkeys for Christmas.
My favorite thing about SB is that it’s appropriate to go to the beach all year round. I own more bikinis than I do shirts, so putting together Surf Sand & Swim was a fun way to see the new spring 2016 swimsuits. For a week prior to the shoot, our office looked like we were all packing for a tropical vacation. I know that exercise routines can get a little boring if you’re not switching it up enough and that’s why we are bringing you something that is bound to get your heart racing. In Box It Out, we take you to State Street Boxing Club for one of the best and toughest workouts. The Trails Are Calling reminds us that getting outside and disconnected from our phones and the hustle and bustle of our work lives is both doable and necessary for a healthy way of life and state of mind. No better way to do so than go hiking! I hope you enjoy this issue and are inspired to accomplish your resolutions and try something new! Here’s to another exciting year!
*
Ottocina Ryan Editor in Chief Santa Barbara Life & Style Magazine
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fashion
Dolce Cabo Fur Vest, Jodi G Designs Calypso St. Barth Dress SonyarenĂŠe Earrings, Calypso St. Barth Muse Metalsmiths Ring 10 | JANUARY 2016
winter
WANDERLAND Fur vests and flowing dresses coupled with nature’s serenity bring a romantic air to this winter season! Photographed by Meadow Rose Styled by Kirra Boelsterli Model Kate Shushakova with L.A. Models Hair by Kalib Varela with Carlyle Salon & Style Bar Makeup by Cynthia Fuentes with Carlyle Salon & Style Bar Manicure by Karina Cordova with Aqua Skin & Nail Bar using Smith & Cult in The Graduate Location Santa Ynez, CA
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LEFT Les Copains Sweater, Allora by Laura Flynn Skye Dress, Angel Frye Boots Katie Diamond Earrings, Calypso St. Barth RIGHT Charli Sweater, Allora by Laura Katie Diamond Earrings, Calypso St. Barth Gas Bijoux Necklace, Calypso St. Barth
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Katia S Coat, Allora by Laura Elizabeth and James Dress, Angel Frye Boots Muse Metalsmiths Necklace 14 | JANUARY 2016
Misternic Sweater, Allora by Laura Lanston Dress, Angel Chan Luu Scarf, Angel Frye Boots Indie Republic Design Earrings
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Dolce Cabo Fur Vest, Jodi G Designs Calypso St. Barth Dress SonyarenĂŠe Earrings, Calypso St. Barth Muse Metalsmiths Rings
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LEFT Dolce Cabo Fur Vest, Jodi G Designs Antik Batik Dress, Calypso St. Barth Frye Boots Katie Diamond Earrings, Calypso St. Barth Muse Metalsmiths Ring RIGHT Calypso St. Barth Sweater & Dress Katie Diamond Earrings, Calaypso St. Barth Muse Metalsmiths Necklace & Ring
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Calypso St. Barth Fur Vest & Top SonyarenĂŠe Earrings, Calypso St. Barth Frye Boots
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dining
PLANT FOO 22 | JANUARY 2016
GRILLED TOAST BLACK GARLIC AND ALMOND PURﾃ右 SMOKED FALL VEGETABLES MACADAMIA BUTTER BUTTERNUT SQUASH
Photographed by Silas Fallstich Written by Olivia Jacopetti
OD PUNCH
Mesa Verde has an artful method to its green madness. SBLIFEANDSTYLE.COM | 23
A
s I settle into Mesa Verde—an open, cabin-like den of worn woods framed by seafoam green and rusted metals—an enveloping feeling manifests; I am met with the aesthetics and climate of a neo-Walden experience, in harmony with the (mostly) vegan and organic, plant-heralding menu. Hidden on the Mesa, and converted from a grease-laden burger joint, the market-driven restaurant opened its doors by a gang of local artists last summer. Mesa Verde proves the surge of cuisine energized by nature has officially rolled onto Santa Barbara soil. Or rather, drifted up from Los Angeles, as Executive Chef Greg Arnold lays his culinary roots down in pursuit of spreading versatile veganism beyond the Angeleno bubble. As I order the herbal concoction, Artemis’ Brew, it becomes apparent that a new plant-based paragon has set ground amidst the already 24 | JANUARY 2016
burgeoning health-conscious landscape. Santa Barbara’s community embraces all things that feed soul and body, and Mesa Verde is no different. Chef Greg’s nouveau nourishment beckons, as a beeline of locals and out-of-towners look to get their green fix and I sit among cheery families, groups of friends, and young couples, dressed in smart layers over beachwear. The chef is opening the veins of the city’s health focus with the finesse of artful adaptability; modern alchemy at it’s finest. Each of my courses arrive elegantly layered atop stone slabs, the sauces, butters and purees wisped below, while ingredients marry and meld with just the right amount of manipulation, and others are left untouched—a clear indication of Chef Greg’s influence from the arts, from The Grateful Dead to Cy Twombly.
HOUSEMADE SOURDOUGH STUFFING ROASTED BUTTERNUT SQUASH BABY HEIRLOOM CARROTS POMEGRANATE BEETROOT PURÉE CREAM OF CARROT FRENCH RADISH MARCONA ALMONDS His offerings do not simply mimic carnivorous fare, but deliver a departure, broadening what was previously thought possible of plants. It’s back-to-basics with style, a hunkered-down focus on comforting provisions. As it follows, this isn’t a 90’s vegan spread of simple salads with a side of carbs; not even an appearance by seitan or an overload of tofu can be found on the menu. Mesa Verde proves plant food gracefully takes to finer tunings; even so,
the concept has a level of consciousness unlike vegan menus elsewhere. Chef Greg meets with farmers and collects fresh bounty at the peak of their season, then tailors his oft-changing Mediterranean menu with swift experimentation. Produce arrives at my table, not in the forms commonly seen at vegan outposts; fruits are pickled, herbs are sprinkled on sweets, and squash is shaved as garnish, while spices are left to stand on their own among punctuating sauces, roasted vegetables, and ancient grains.
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My meal is a true embrace of winter’s offerings and traditional technique; buttery squashes, smoky and nutty notes, and accompanying preserves grace each stone slab. To start, I first admire, then tuck into, the Macadamia Butter Crostini; soft baked bread sits below roasted vegetables and blackberry, while radish and pumpkin sprouts perch atop, and a silky almond puree cradles all. Each bite of the crostini is reminiscent of a fanciful peanut butter and jelly sandwich. My subsequent starter is the Cashew Cheese Board. It nuances the classic with house-pickled apples, wine jelly and earthy crackers, and invites me to mastermind my own
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creations, with the tidings of Chef Greg. Many entrées draw upon Santa Barbara’s Spanish influences, and the Patatas Bravas Tacos with cacao black beans, kale, and pickled turnip call my name; the smoked flavors are complex, and each ingredient was clearly given its due diligence in the kitchen. I end with the Raw Pumpkin Cheesecake, a creamy decadence enlivened by the woodsy thyme plucked from the restaurant’s herb garden. Subtly sweet and unexpected. I eye the focused list of reds, whites, and brews, mentally bookmarking a taste to pique a post-hike brunch, mid-week luncheon, or a casual date night that vibrates with distinction.
BRUSSELS SPROUT SALAD TEMPEH ARUGULA PEPITAS
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GRILLED FLATBREAD MEZZE PLATE
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PUMPKIN CHEESECAKE COCONUT WHIPPED CREAM SPICED MAPLE AND CANDIED KUMQUAT
Chef Greg shares his journey to Mesa Verde, casually storytelling while grabbing an eagerly wagging, moccasined ankle—he has followed lifelong artistry, first by painting, then playing guitar, making records, touring with bands, until his innovative hands found their way into the kitchens of Los Angeles favorites Flore, Cortez, Plant Food + Wine, and finally his own Frankenstein, Sage Bistro. A self-proclaimed collaborative control freak, his avant garde moxie is squarely expressed through Mesa Verde’s menu, the stroke of honest fine dining running through each dish. The chef comes from an old school culinary upbringing; he was thrown into the fire without formal training, and it shows. He is attuned to the invigorated malleability that curated, plant-based fare calls for. Greg has carried over the eccentric vibe of Echo Park to the Mesa with the same motley energy, and a slightly more 30 | JANUARY 2016
polished palette. Creating art with food is his focus, but he can also be found dipping his genius into endeavors of the same wavelength, like Santa Barbara-based superfood slinger, Sun Potion, and rallies a cohort of friends including vegan cake creator, Stephen McCarty, for inspiration and new projects. Casting his culinary authority across the coast and sustaining his infiltration of Santa Barbara, Chef Greg promises to loop back and tie the thread of health-conscious community together. Mesa Verde seizes nature’s bounty, pedestaling earth-bared ingredients, while enfolding outside influence charged with familiarity, from ingredients to technique to presentation. Chef Greg will continue to nurture the vegan wave, with more LA spots and unforeseen collaborations to come—all to further enliven the health-conscious universe, organically. But for now, your green table awaits.
*
“ ”
...a creamy decadence enlivened by the woodsy thyme plucked from the restaurant’s herb garden.
MESA VERDE 1919 Cliff Drive, Santa Barbara 805-963-4474 mesaverderestaurant.com
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beauty
me TIME
Carlyle Salon & Style Bar kick starts the New Year with quality services for all of your glamour and relaxation needs. Photographed by Shannon Jayne Written by Taylor Hurles
A
fter months of working with the Carlyle team while they’re contouring, shading, curling, primping, and preparing models for countless shoots, it was time enjoy their services myself. Knowing the stunning work they do, I chose the right place to get pampered for some long overdue me time. Walking into Carlyle Salon and Style Bar, I am greeted by Cynthia at the front desk. I immediately feel elegant in the old Hollywood themed ambiance. The nuance of soft beiges, browns, and pinks around me is comforting. As I check in for my appointment, I hear laughter and chatting from relaxed and delighted clients, who have made Carlyle
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their home for the next few hours. My stylist for the day, Ashton, brings me back for Carlyle’s Signature Blow Out. After taking a seat I am offered a mimosa; they know just what I need. Time passes as we talk about our families, hometowns, and haircare tips. One technique Ashton shows me is “The Pineapple,” which is where you put your hair into a loose ponytail at the top of your head using a scrunchie to prolong the volume of your blowout. After, I ask her what she loves about Carlyle and she tells me, “We are like a family; we help each other and work together.” Thirty minutes pass, and my flat hair has become a voluminous and soft masterpiece.
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“...Carlyle is the ideal place for every occasion.”
Then, nail expert Tarah escorts me to the brand new nail room, where I indulge in a Carlyle Signature Pedicure. As we chat, Tarah soaks my feet in a large metal basin, drizzled with pink flower-shaped soap flakes, and exfoliates them with a sugar scrub. I sit tranquilly sipping my mimosa as she massages my newly soft feet with creamy coconut butter. I am in heaven. She tops the pedicure off with a peppermint cooling foot mask to provide moisture. Far from a conventional pedicure, Carlyle’s spa pedicure helps me check off my first New Year goal: to get in some me time. While my freshly OPI polished white
toes dry, I sit back and read a magazine, feeling complete. As I leave, I see a glowing bride getting ready for her wedding, the Carlyle girls are preparing her and her bridesmaids. Her beautiful braided upstyle and natural makeup captivate me. Ashton goes over to explain how to put her veil on, other stylists surround the bride— all pitching in for her big day. Even I feel special just watching. I realize that Carlyle is the ideal place for every occasion. As owner Lisa Gaede puts it, “For most we are the beginning of a special occasion, but for some Carlyle is the special occasion.”
*
Carlyle Salon & Style Bar 350 Chapala Street #101, Santa Barbara 805-963-8787 carlylesalon.com
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farm stand
the
FARMSTEAD Photographed by Silas Fallstich Written by Madison Ludlow
A
Along 200 acres of California soil, halfway between Buellton and Santa Barbara, The Farmstead is tucked in the Nojoqui Valley. Less than a mile from the coast, with a backdrop of the Valley’s rolling hills, this organic farm is bursting with the freshest heirloom produce.
I drive up the gravel road to see towering sunflowers draping over the road ahead. Petite organic watermelons have fallen into the rows of asparagus and along the farmer’s pathway. As I step away from my car and walk towards the barn’s symmetrical doors, I hear the wind tunneling through the trees blowing the sweet scent of fresh berries my way. I’m welcomed in the barn’s entryway by farmer Abel who greets me with a strong handshake covered in soil. He guides me out the back door towards the playful noises of the farm
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animals grazing on the other side of the barn. Kunekune pigs, Nigerian dwarf goats, Sicilian donkeys, and llamas playfully interact with me as I walk through their feeding grounds. Abel hands me a bell pepper, he’s just pulled from the ground, and I soon find myself kneeling amongst five hungry snorting pigs trying to each get a mouthful of the pepper in my hand. It is an adorable mess! After the feeding frenzy, Abel leads us out through the front doors of the market toward the sunflowers I admired on my way in. I quickly find myself surrounded by the reddest strawberries I have ever seen. I reach down, brush the dirt from the strawberry’s delicate skin, and plop the whole thing in my mouth. It’s sweet with that fresh farmers-market feel. As we carefully step around the fresh berries, I can’t help myself from grabbing a few more as we continue on.
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the
ANIMALS
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We approach the rows of sweet corn that were planted just a few months ago. He begins to share with me the difficulty of farming corn in California soil, “Bugs find their way to the roots that anchor the corn and they simply fall over,” he says. “As I noticed this problem I thought maybe the solution is to grow beans within the corn to help prop the corn upright.” Why beans? They have a natural curly stem structure, which provides support in farming. Unlike traditional farming, the strategies Abel uses stem from his studies in Israel, where he learned about permaculture, working with nature instead of against it. As a farmer his goal is to grow highquality organic foods that taste great with very little impact on the environment. He states, “If the food doesn’t taste good, I won’t sell it.” With this mindset, Abel supplies local restaurants, such as Industrial Eats, with the best possible variety the season allows him to grow.
persimmons, spaghetti squash, cilantro and peppers of all sorts, spill over the sides of weaved baskets throughout the market’s old splintered tables. Fresh eggs, dairy products and locallymade lemonade are up for grabs and kept cool in their little fridge to the left of the entry way. Abel tells me about the rustic wooden barn around the corner maintained for private events. I’m in awe as I walk through the front doors. Inside, antler chandeliers hang amongst streaming twinkle lights dangling from the high ceilings. I begin to imagine hosting an event here, a Christmas party, baby shower, an intimate birthday party; I’m lost in a daydream. The daydreaming continues as I wander back outside towards the animals grazing amongst each other. I feel so peaceful and comfortable as I take in this moment; I can imagine building amazing memories here.
“Walking away with a basket full of fresh goodies, sweet berries, organic almonds, and local honey, I am smiling from ear-to-ear.”
As we head back towards The Farmstead Market, Abel shares a little bit about the operations here. Using an honor system most days of the week, The Farmstead leaves a money jar, pen and paper for their shoppers to track what organic produce they’re taking home with them. I roam around the market admiring the varieties of delicious produce and local products. Organic
Surrounded by ethical ideas and habits, The Farmstead stands on it’s own as a one-of-akind in the Valley. Selling fresh baked goods to homemade jams, Santa Barbara Bars to organic chocolates, The Farmstead celebrates the simple love of sharing enriched, safe and healthy foods. Walking away with a basket full of fresh goodies, sweet berries, organic almonds, and local honey, I am smiling from ear-to-ear.
THE FARMSTEAD
2323 Old Coast Highway Road, Gaviota 805-689-1450 farmsteadca.com
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*
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fitness
BOX it
OUT Get the ultimate workout at State Street Boxing Club!
Photographed by Meadow Rose Written by Christina Burch Model Kylee Poling with Elite Model Management Hair & Makeup by Kara Richard
Benjamin Jay Top, Kitson Michi Leggings, B-Fly Activewear
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“Let’s work,”
he calls out in the warehouse-looking facility full of intensely focused and noticeably chiseled men. He activates the large digital timer on the wall, and I stand there, frozen, watching the red numbers begin to countdown with authority. Something tells me I won’t be enjoying a casual hour dancing through a Zumba class.
With that being said, it’s safe to say that my attitude resolution for 2016 is what I shall blame for leaving me here like this, a fish-out-of-water in this boxing club warehouse, equipped with a doe-eyed Bambi look and not a clue in the world what is coming next. That’s right, my New Year’s resolution is to be unashamedly adventurous—because life is far too short to do any less.
So with my open mind and timid footsteps, I make my way to the back of the State Street Boxing Club facility to Perhaps I should take you back a week or two to fill you use the restroom to change and collect myself before this in. Like many, I assume, feelings of nostalgia crept in as Tuesday night 5:15 p.m. boxing class. As I pass the large the year came to a close and I reminisced on 2015. While sparring ring and the seasoned boxing class attendees I’m always grateful and sometimes a little emotional, warming up around it, I deeply regret this whole attitude I’m even more so filled with a burning desire to totally resolution thing and wish I had gone with the Mandarin. conquer 2016. Maybe it’s the fresh start or the intrigue of I shut the door behind me, plop my bag full of athletic the unknown, but without fail, I find my motivation level clothes down beside me and take a minute to examine skyrocketing to 237%. what they’ve chosen as bathroom decor. So, like most of the There’s a bookshelf in The State Street Boxing world on December the corner, and atop it, Club is turning out to be 31st, I decide to titles like “An Illustrated the perfect place to start channel this exciting History of Boxing” and sense of possibility “Explosive Power and my year of adventures. and self-improvement Strength.” I hear the and direct it toward echo of gloves beating choosing the perfect New Year’s resolution. I know what against a punching bag in the main room—at first slow you may be thinking, “Surely it’s a fitness goal,” and for and methodical but then faster and faster like a speedy most years, you would have been right. However, as I’ve whisk having its way with a bowl full of egg yolks. As if gotten older (and hopefully wiser), I’ve realized that New I wasn’t already intimidated enough, I stumble upon an Year’s resolutions can be so much more than vowing old-school upright scale, the kind you remember from a to keep a food journal or train for a fall marathon. I’ve middle school locker room, with a sticker posted across it begun to lean more toward attitude resolutions—ones warning me, “FEAR THIS.” I take the sticker’s warning that might challenge the way I think or act, like how to seriously as I lace up my Nikes and, just before heading better handle being stuck in bumper-to-bumper traffic or out, lock eyes with a life-size picture of Muhammad Ali. how to better encourage those around me. Yes, I know it His clenched fist is headed right in my direction, as if he might sound slightly less light-hearted than, “I’m going is in the middle of delivering the type of blow that would to learn Mandarin this year!” But I’ve found that these leave me KOed before class even begins. State Street are the resolutions that I am truly motivated to keep, and Boxing Club is turning out to be the perfect place to start I always end up better for it. my year of adventures.
“
”
SBLIFEANDSTYLE.COM | 43
I meet Josh Schneyer, the owner of the club; by the sheer number of decorative awards and trophies scattered around the gym from either him or his students, I can tell this isn’t his first rodeo. He tells me that he started boxing when he was 16 and began training seriously after moving to San Francisco at 19. He went on to fight for the Navy for four years, clocked in about 50 amateur fights, and then continued training thereafter. Fast forward 40 years with the sport, and the last 17 of them devoted to coaching, Josh has given Santa Barbara it’s own boxing joint.
the speed bags with extra fervor (at least I imagine I am) to the epic beat of the Rocky Theme, the heroic horns documenting my ascent into boxing greatness. The montage continues as we form a single file line and run around the outskirt of the gym, jump rope with impressively fancy footwork, and quickly drop to the black rubber flooring for planks and push-ups. This is where I wish I had that little team in my corner to wipe the sweat from my brow, pump me up with an inspirational message and offer me hydration from a little water bottle that shoots water into the corner of my mouth, before pushing me back out into the middle of the ring. We may not be sparring for this particular class but I am definitely feeling like an audience is either cheering me on or taking wages on whether or not I’ll make it another round. Finally, the montage and the class come to a close with almost endless rounds of crunches, and our cores shaking from exertion. I lie there, basking in either glory or defeat. Either way, I’m loving it.
He proceeds to wrap my hands, and my confidence starts to amp up as I feel a new energy pulse through my veins. He then leads me over to the floor-to-ceiling mirror in front of the row of punching bags and says, “Look directly at yourself in the mirror.” Okay, got it. “Now twist your hips but keep your feet planted.” Check. “Now I want you to slowly extend your right arm out while you rotate your hips to the left.” Great, no problems here. He’s clearly With my eyes gazed toward the starting me in Boxing 101, ceiling and in absolutely no rush ... I leave with my and I’m not complaining one to move, I finally notice I’m head held high in bit. It’s essential, he explains, surrounded by a new batch of that one has the proper enthusiasts warming up for the next accomplishment and my body stance, including hip class. I watch them meticulously calves sore from who and foot movements, before wrap their hands and eagerly knows what. throwing any future punches. bounce in place, like they can’t wait Future punches? I feel more a moment longer for their chance empowered by the minute. to float like a butterfly and sting like After several rounds of this rhythmic twisting and coordinating a bee. Although I’m blissfully spent, I can’t help but get excited arm extensions, Josh awards me with gloves and begins to rally the for the agenda in store for the following crew. This even larger rest of the class to start working on techniques through shadow group of men and women, clearly fresh off work or school, have boxing and using the bags. already changed and are mentally prepped to collectively kick ass. And oh, they will. He calls out a variety of punch combos, and I can hear the class attacking their imaginary opponents with the confidence and I muster the strength to peel myself off the floor, gather my expertise of experienced fighters. Jab. Uppercut. Left-hook. In things and thank Josh for the truly immersive experience. Several between sets, I ask some of my neighbors how long they’ve been of my classmates make a point to introduce themselves and coming to State Street Boxing Club. Jab. Uppercut. Left-hook. officially welcome me to the boxing family. I’m shocked that I They laugh, recalling their very first classes, and several of them receive this warm invitation, especially since they saw my jumpanswer with 10 to 15 years. I’m quite shocked but quickly remind roping skills firsthand. However, I accept it gladly. We say our myself that there’s a reason this place feels so authentic and goodbyes, and I leave with my head held high in accomplishment tight-knit. Others step in and reassure me that newcomers, like and my calves sore from who knows what. Will this count toward myself, also call this place home. Either way, the variety interests my New Year’s vow to embark on new adventures? You bet. Does me. Looking around to find furrowed brows and sporadic grunts, that mean I’ll step into the center ring for sparring on Fridays? I realize that desire and dedication might be the only requirements Give me several more Rocky Training montages, and I’m there. to fit in with the bunch.
“
We then head into the portion of the class that I’d like to call the Rocky Balboa Training Montage. I secretly wish that I was wearing the famed gray hoodie and sweatpants, and that I got progressively stronger with every passing scene. I’m attacking
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”
STATE STREET BOXING CLUB 318 State Street, Santa Barbara 805-564-1644 statestreetboxingclub.com
fashion
Pacifique Swimsuit Woodys Sunglasses 46 | JANUARY 2016
SURF SAND & SEA Sporty swimwear for an active day on the beach!
Photographed by Meadow Rose Styled by Kirra Boelsterli Model Stephanie Voelckers with L.A. Models Hair by Kalib Varela with Carlyle Salon & Style Bar Makeup by Rose Serrano with Carlyle Salon & Style Bar Manicure & Pedicure by Karina Cordova with Aqua Skin & Nail Bar Location Carpinteria State Beach
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Issa De’ Mar Swimsuit
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Acacia Swimsuit Stussy Surfboard
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Volcom Top Billabong Bikini Bottoms, Channel Islands Surf Shop Stussy, Channel Islands & J7 Surfboards
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Xcel Wetsuit, A-Frame Surf Shop J7 Surfboard
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Mikoh Bikini Roxy Wetsuit, Channel Islands Surf Shop Stussy Surfboard
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Acacia Swimsuit
54 | JANUARY 2016
Pacifique Bikini Top Progressive Surfboard
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2016
beauty
must-haves
NEW YEAR, NEW YOU! CHECK OUT THE TOP BEAUTY PRODDUCTS AND ACCESSORIES FOR BOTH MEN AND WOMEN!
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dining
twilight at
TYDES Photographed by Silas Fallstich Written by Rah Riley
Y
ou don’t imagine this when they say “aquarium bar.” You don’t envision the elegance. The first image in your mind isn’t modern and sexy. You don’t expect the simplicity.
Outside, the water is dark and expansive, rushing on the shore and blushing pale in the moon. Inside, the water is a chic icy glow—cool and otherworldly. Encircled by the inner crescent and outer wraparound balcony of the restaurant, the bar is embraced by a flickering golden glow and the comforts of intimate five-star dining. At the heart of the room, the emanating aqua is a striking composition. The Coral Reef Aquarium Bar: the new glimmering jewel of the Coral Casino Beach and Cabana Club and their signature restaurant, Tydes. For reservations, you can join the Connoisseur Club or (ideally, and) reserve a room at the adjacent Four Seasons Resort The Biltmore Santa Barbara. If you’re already booked for a weekend at the Biltmore or indulging in members-only perks, you must-must-must take advantage of these new afternoon sunsets and an evening of ocean-and aquarium-front drinks at Tydes.
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Coral Cucumber
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Taking a seat at the bar and a look around, I note the refreshing dismissal of walls here—a pair of sleek white sectionals frame the room along with 360 degrees of windows. This is light-years from tiki. This is new. Understated and sharp and, for just a moment, a bit breathtaking in its radiant teal. A glance at the canopy above and, hey, it’s a half moon. Outside the cool core, through the warm glow of the inner windows, beyond the invisible glass of the balcony, the view begins: a light-speckled silhouette of the Mesa dropping into the shores of Stearns Wharf, black sand spilling into the inky panoramic of Butterfly Beach, waves washing out toward the Channel Islands (assumedly), the endless rush echoing into the infinite Pacific. The sound of a shaker brings my eyes back inside toward the cocktail menu before me and—hello there, you tiny adorable fish. The view from this bar is pure paradise. At Tydes, when they say “Aquarium Bar,” they mean the bar is an aquarium. Not like, oh yeah, there’s a big aquarium in the bar— no, when you sit down you’re shimmying up to a transparent bar counter. Happy hermit crabs, surprisingly silly shrimp, and an assortment of over 300 colorful fish and live coral fill the luminescent water, as well as one big, brilliantly blue sea star who already has his favorite spot in the bar picked out. It looks like the regulars are already claiming seats—better not miss the boat. Bright blue with a splash of yellow on the tips of its fins, a fish darts through the aqua gleam and I lift the menu to follow its spirited expedition—wandering below a plate of pretzel bread, pausing to greet two super-social shrimp, darting out of sight under a stack of charred shishito peppers next to something that looks to be garnished with grapefruit and cucumber.
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The bar is circular, keeping our bartender, Grant, at the center of it all, never far from serving up another round. And with a menu that attends to the garnishes as much as the full-flavor experience, it’s the best setup for being close to the beautifully potent action. The wine list is appropriately flooded with California and Santa Barbara County labels, and the eight-strong cocktail menu would do well to include checkboxes, starting with an option for “One of Each, Please.” In addition to their drink menu, the bar food is coastal, seasonal, and decidedly local. Don’t feel guilty about ordering a few plates of sushi rolls, oysters with red wine mignonette, and calamari in cilantro pesto straight to the bar—the time has come to allow yourself to love shrimp cocktail and shrimp under your cocktail with equal fervor.
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Cucumber Haze
We begin with Tydes’ signature drink: the Coral Reef Bar Martini. Filled to the brim, it leaves no room to wonder why it represents the esteemed. Grey Goose Vodka, St. Germain liqueur, and a garnish of lychee. Oh yes, lychee. It’s as unexpectedly wonderful as you want it to be. Served glacially cool, the martini is minimalist in a way that says, “I know what I’m made of and that’s enough to rule all the martinis of the sea.” This is the martini of ice queens. This is the martini of Poseidon. This is the martini of Poseidon meets King Triton meets Elsa. But now I’m fangirling. Next up is the Tydes’ award-winning Taratini. Still riding the SBIFF Official Cocktail wave, this masterpiece recently held the drink title sought by Santa Barbara and Montecito bartenders prepared to couple and present red-carpet-worthy mixology and garnishes. This is the perfect shake-up of Belvedere Vodka, blood orange, and agave lemonade, garnished with a generous splash of Moët & Chandon and a bright wedge of lemon capped in mint sprig (aka itty bitty pineapple). It’s like they knew we were coming over. Cucumber Haze is fancy-fresh. Hand-squeezed grapefruit, muddled cucumber, a bit of lime, and Hendrick’s Gin for the kicker, this one is garnished with a somehow-sweet grapefruit segment and a nice slice of cucumber. For a bit of color, the Coral Cucumber punches things up with pomegranate. With that expert equity of strong and sweet—relationship goals, amiright?—the Grey Goose is perfectly put-together with a burst of pom, the greens of cucumber and mint, and some soda for zip.
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Coral Reef Bar Martini
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“
...the time has come to allow yourself to love shrimp cocktail and shrimp under your cocktail with equal fervor.
”
If it hadn’t been for Its Majesty the Martini, the Santa Barbara Breeze would have been my personal aquarium bar favorite. Step one: Cruzan Rum, yum yum. Step two: pineapple, guava, and lime juice. Step three: take a sip and allow this revelation to sink in—there has never been a lower-cal piña colada than the one before you. The skinny piña colada is here, people. Do have a few. For quenching any tiki cravings, the Mauna Kea Mai Tai has the positive vibes of Polynesian pineapple and lime paired boldly with Zaya Rum and Ancho Reyes Ancho Chile Liqueur. I believe zesty would be the right word here. And when it comes to a Dark & Stormy, do as the Bermudians do: Gosling’s Black Seal Rum and ginger beer, lime (quietly) on request. It’s a historic sailors’ classic and it’s done well. I also can’t help but imagine a few of these shrimp thumping together a couple mugs of the stormy stuff.
Mauna Kea Mai Tai
Spicy Mango Margarita
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Santa Barbara Breeze
Bueno. Y finalmente, the Spicy Mango Margarita. For those of you who seek an all-encompassing sensory experience from your potation; who believe flavor should not be imprisoned to the brief moment of tipping one back; who just want to take some heat from your marg; behold, you have been on a lifelong quest for serrano chiles. Bright, biting, and notably hotter than the jalapeño. Quantity: four. Cut in half, seeds in, infused into Hornitos Tequila. Muddled before you, chiles and two vividly ripe mangos, melded in fiery unity with blood orange and lemon juice. Good-guy Grant said—and I quote—“It’s spicy on the palate, but it goes away.” I say, trust no man. This pretty thing was born to bring the heat and let it linger. Es el diablo, darling. But hey, definitely don’t take my word for it either. A pair of red-and-white saltwater shrimp are pawing at a tiny advancing hermit crab. Outside, the darkness of the ocean rolls on. The pile of pretzel bread has long since evaporated, but the heat of serranoinfused tequila still lingers, waiting to be quenched with the garnish of another martini. A yellow set of fins swims by with a side glance, bobbing around the curve of the bar, probably to go hang out with that sea star. Living where we do, far-reaching ocean views are a weeknight staple: velvet skies dropping into the abyss of the horizon; the moon pulling at the waves, tempting the tide out from the shores and into something deeper and more daring. Anything can happen when you go out to seek good things. When Tydes goes all-out, it gives us a skinny piña colada to sip with one hand, an energetic collection of exotic aquatic animals to entertain the other, and a luminous aquarium bar unlike anything that exists anywhere. Take a seat at the edge of the ocean.
*
TYDES BAR & LOUNGE
Four Seasons Resort The Biltmore Santa Barbara 1260 Channel Drive, Santa Barbara 805-969-2261
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travel
explore
ARIZONA A ROAD TRIP THROUGH SCENIC ARIZONA TO CLEAR YOUR MIND Photographed by Meadow Rose Written by Marisa Hutton
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HORSESHOE BEND
This nature-made wonder is a photographer’s dream. Just a short hike or drive away from Page, Arizona, the colorful water and breathtaking view is anything short of ordinary.
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PHOENIX
Rich in culture and full of life, the largest city in Arizona is home to a vibrant community. The radiant sunsets laid over the city lights provide tranquility to this cosmopolitan center.
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Desert Botanical Garden
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PIONEER TOWN
This quaint little town nestled in the the vast desert brings travelers back to their Old West roots. Dusted with stone saloons and wooden shops, this well-preserved village is nothing but antique. Complemented by historical reenactments, you are sure to have an unforgettable experience.
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SEDONA
The soaring red rocks sprayed across this city’s sky craft an ever-changing scene. Whether for a spiritual journey or observational voyage, Sedona’s constant orange glow will give nourishment to any soul.
FLAGSTAFF 7,000 feet up amongst the volcanoes and mountains, the small-town charm of Flagstaff shines through. Outdoor buffs can breathe in the crisp air before embarking on endless activities through the elevated Pine Forest.
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Chapel of the Holy Cross
LAKE POWELL
In contrast to the natural desert state of Arizona, this sparkling man-made reservoir fulfills the needs of every water enthusiast. While motorboats skate across the turquoise water, houseboats gracefully cruise along the canyons. Red rock walls and sandy beaches border the glistening lake for an otherworldly sight.
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beauty
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NEW YEAR, NEW HAIR Changing up your usual hairstyle can be a refreshing and unique spin on your everyday look. For the new year be daring and let your playfulness show with these hair and makeup inspirations. Photographed by Carly Otness Written by Marley Savin Model Alyssa Smith with Next Model Management Manicure by Karina Cordova with Aqua Skin & Nail Bar using LVX in Viola
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THE
Center of Attention Braids have made a major comeback and this is a fun spin on the classic style. With a full bodied curl and just one braid going down the middle, this look is inventive and unique. Pair it with a red lip and a bit of shimmer for extra glamour.
Josa Jumpsuit, Rowan Loretta Castoro Ring, Gaspar Jewelers
HAIR
by Krysta Withrow with Carlyle Salon & Style Bar
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&
MAKEUP
by Leah Washuta
with Carlyle Salon & Style Bar
THE
Vintage Bouffant For your next cocktail party channel your inner Bridget Bardot with this 60’s inspired updo and girly makeup. This style is iconic and made effortless with any of your favorite hair ribbons or a head scarf. Current/Elliott Shirt Bruno Pirttelli Tie, Bacara Boutique Earrings, Gaspar Jewelers Sethi Necklace, Gaspar Jewelers
HAIR
by Krysta Withrow with Carlyle Salon & Style Bar
&
MAKEUP
by Leah Washuta
with Carlyle Salon & Style Bar SBLIFEANDSTYLE.COM | 77
THE
Masquerade Madness This masquerade inspired look is not for the faint of heart. Contrasting the dark eye makeup, a new take on the top knot adds a playful touch to this otherwise edgy look.
Hanky Panky Bra Sethi Earrings, Gaspar Jewelers
HAIR
by Tayler Radford
with Carlyle Salon & Style Bar
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&
MAKEUP
by Rose Serrano
with Carlyle Salon & Style Bar
THE
Electric Ribbon Braid This bold look rocks. An electric ribbon braid pays homage to the days of good old rock and roll and a pink colored eye adds a feminine touch. Be adventurous and change it up this New Year! Acacia Swimsuit Alex Sepkus Earrings, Gaspar Jewelers
HAIR
by Tayler Radford
with Carlyle Salon & Style Bar
&
MAKEUP
by Rose Serrano
with Carlyle Salon & Style Bar SBLIFEANDSTYLE.COM | 79
healthy living
the
TRAILS are calling... Photographed by Silas Fallstich Written by Jenna Newburn
Knapps Castle Trail
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I
am halfway up the steep trail and the sun is barely aglow behind the mountains. It peeks through the treetops, lighting my path. I stop, breathing in the clean, fresh air. It’s a crisp Monday morning and I am hiking in the Santa Barbara Mountains with my besties. Our girly gossip and giggles distract from the heart-pounding stroll up the two-mile dirt trail. At the moment we reach the top, we’re rewarded with a breathtaking sunrise over the ocean. The 5:30 wake up was worth it. As we lightly jog down to our cars, the promise of another great week in paradise awaits us. One of my favorite things about Santa Barbara is that you can get away from the hustle and bustle of the sand by heading fifteen minutes north to our front country mountains. There, you can pull on your hiking boots and escape into a forest of solitude. Santa Barbara hikes, both front and backcountry, are familiar and inviting. Every boulder, oak tree, and dusty switchback, comforting and calming. A short hike can get your heart-pumping, make you grateful that you can peel off those extra layers, and provide a beautiful view of the big blue from high above. Hiking can be many things; it can be a time to catch up with friends, a romantic sunset stroll, a muscle-burning workout, or a simple, tranquil time alone. Sure beats the gym.
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Inspiration Point
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SBLIFEANDSTYLE.COM | 83
“
Atop Montecito Peak, solitude rules.
Even in our drought-stricken city by the sea, we have a waterfall hike: Tangerine Falls, a one-hundred-foot cascade in our backyard! Start your hike at Cold Springs Trail and follow the west fork. Pack a lunch and plan to stop at the base of the falls—the perfect spot for dining. With or without the rush of water, this hike is spectacular and showcases a great view from the top. Many a PB and J have been shared admiring the pristine waterfall and view of the ocean. Atop Montecito Peak, solitude rules. Once you pass the busy bottom section of Cold Springs Trail, you will be alone with your thoughts the rest of the way up. This is a challenging hike, due to the steep incline and mileage nearing seven round trip, but the view from the top is well worth the effort. Bring lots of water, and watch out for rattlesnakes on the trail! Rattlesnake Trail differs from many Santa Barbara hikes in that it is shaded and tranquil, thanks to the running stream and absence of mountain bikes. For these reasons, it’s the perfect route to take visiting family members. Hiking breaks the mold of wine tasting in the Funk Zone and this trail offers access to the wilderness with close proximity to downtown. On Rattlesnake Trail you will be rewarded with vibrant wildflowers that make you feel ensconced in the outdoors. Another one of my favorite hikes is Gaviota Peak. Following a gorgeous drive up the 101, Gaviota Peak rewards you with buns of steel. This trail can be covered in gorgeous yellow mustard flowers in the spring, mysterious fog in the summer, or stark and barren, highlighting the views of the ocean and Hollister Ranch, in the fall. No matter your immediate view, pause for a “tree pose” at the top and sign the trail register, hiding in a metal box between some boulders.
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Montecito Peak
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Romero Canyon Trail
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For a nighttime trek, Romero Canyon is a great hike to do during a full moon. Dew-like ambrosia drops from the trees, clinging to the reeds and grasses, soaking your shoes. Trek up the single track just before sunset and let the light of the moon guide you down the fire road. The combination of the city lights and bright moon produce Enjoy yourself. It’s a a surprisingly well big world out there and lit panoramic view adventure is waiting. of all Santa Barbara has to offer; the subtle silhouette of the Channel Islands set against the dark sea, the glowing streetlights of State Street nestled tightly against the outline of the ever present mountains, and tattered Tibetan prayer flags flapping in the gentle breeze.
“
To me, the beauty of hiking is that it extracts you from your daily routine, clearing your mind. Often times, cell service is limited, allowing you to be fully present with those around you. Leave your phone in the car, forget
about your emails. Simply soak in the sights and sounds of our mountains. Watch the sinking sun turn the mountainsides hues of red, orange, purple, and rejoice in where we live. A few last tips: Don’t forget your water bottle. It’s essential to life and no less essential on the Santa Barbara mountain trails. Bring an extra layer and always tell someone where you are going. Pack a bottle of wine, a thermos of hot tea, and your favorite snack. Be it a one-mile hike or a ten-mile climb, your fresh and sweet farmers market apple will never taste so good. Savor the view and whether you are hiking alone, with your love, your girlfriends, or your parents, just be. You don’t have to travel long distances to enjoy the solitude and magic that mountains offer, simply go fifteen minutes up Mission Canyon or the 101 and you are immediately transported. Enjoy yourself. It’s a big world out there and adventure is waiting.
*
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recipe
DISH IT UP A simple monthly recipe, to try at home, from our team to you.
Matcha Green Tea & Fresh Mint Yogurt Parfait Photographed by Silas Fallstich Recipe by Breanna O’Toole with Bree’s Pretty Pantry breesprettypantry.squarespace.com
Ingredients: Yield: 4 servings 1 cup of Greek yogurt 2 tbsp matcha green tea powder 1 sprig fresh mint leaves 1/2 fresh lemon 1 tsp agave nectar fresh berries granola chia seeds
Directions: Blend the fresh mint sprig, lemon juice and agave. Pour the mint and lemon puree into a bowl and add Greek yogurt. Add the matcha green tea powder and stir everything together. Finish with your favorite berries 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. 88 | JANUARY 2016
SBLIFEANDSTYLE.COM | 89
beauty HAIR: DAVINES MEDIUM HOLD HAIR SPRAY, DAVINES SHIMMER SPRAY AND KEVIN MURPHY DOO OVER SKIN: GLO MINERALS LUXE LIQUID FOUNDATION
Carlyle
SALON AND STYLE BAR
BROWS: ANASTASIA BEVERLY HILLS TAUPE BROW WIZ EYES: GLO MINERALS SAND PEBBLE AND TWIG EYESHADOWS AND DIORSHOW MASCARA CHEEKS: GLO MINERALS SWEET BLUSH LIPS: NYX BUTTER GLOSS IN TIRAMISU
MAKEUP by Rose To get Stephanie’s natural glowing look, I first prepped her skin with Glo Minerals Luxe Liquid Foundation and then applied Glo Minerals Sweet Blush. For her eyes I used Glo Minerals Eyeshadows in Sand Pebble and Twig. I layered Diorshow Mascara on her top and bottom lashes. Then, I filled in her brows with Anastasia Beverly Hills Taupe Brow Wiz. I finished off with NYX Tiramisu Butter Gloss.
HAIR by Kalib First, I curled Stephanie’s hair and sprayed it with Davines Medium Hold Hair Spray. I then added Kevin Murphy Doo Over for texture and Davines Shimmer Spray for a lustrous shine. To complete the style, I simply twisted the sides and pinned them back.
Issa De’ Mar Swimsuit
Get
THE LOOK Photographed by Meadow Rose
90 | JANUARY 2016
Carlyle Salon & Style Bar For appointments call 805-963-8787 350 Chapala St #101 Santa Barbara, CA
California Grown Santa Barbara Crafted
Organic Ingredients California Grown No Artificial Anything
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SANTA BARBARA
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COMPANY
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Captivating Modern Luxury SPRING / SUMMER 2016
www.allorabylaura.com | 1269 Coast Village Road, Montecito CA 93108 | 805.563.2425