SANTA BARBARA
LIFE&STYLE JANUARY/FEBRUARY 2017
A FRESH PERSPECTIVE
350 Chapala St Suite 101 Santa Barbara 805.963.8787 www.carlylesalon.com
Stylists and Makeup Artists
Lisa Cynthia Rose Ashton Krysta Katrina Ellie Carolina Lia Rose Tarah Kaleigh Lauren Leah Mariay
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LIVING
Ocean View Estate- $15,950,000
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805.565.8822 | Associates@SUSANBURNS.COM
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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.
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 This Santa Barbara Bed and Breakfast Inn has been in our beautiful owned and operated by the Dunstan family for over and lush English 30 years, and no expense gardens. has been spared to ensure
the best experience
hospitality can provide.
(805) 569-1610 www.cheshirecat.com 36 W. Valerio Street Santa Barbara, CA
LIFE&STYLE SANTA BARBARA
ON THIS COVER January/February 2017 Volume 5 / Issue 1
Editor & Publisher Ottocina Ryan Lead Photographer Meadow Rose Creative Director Silas Fallstich Art Director Josie Couch Writers Robin Berger Rah Riley Alexandra Sharova Elena Tico Leslie Westbrook Dee Dee Serpa-Wickman Photographers Joshua Curry Holly Parker Stylists Gladis Barboza Robin Berger Rachel Teixeira
PHOTOGRAPHED by Holly Parker STYLED by Robin Berger HORSE “Princess” owned by Linda Bartlett MODEL Zinta Braukis with L.A. Models HAIR by Lia Barabuscio with Carlyle Salon & Style Bar MAKEUP by Rose Serrano with Carlyle Salon & Style Bar MANICURE by Yuli Reynoso and Ashelee Wickliffe with Aqua Skin & Nail Bar using LVX in Macaroon JACKET Ralph Lauren, Sepi SHIRT Tristian + Trisha, Sepi SKIRT Hubert Gasser, Allora By Laura 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
SBLIFEANDSTYLE.COM | 7
/CONTENTS Pg 28
Pg 50
DINING 14 / TOPA TOPA
A new local favorite complete with burgers, beer and good vibes.
20 / PIZZA PIZZA PIZZA
Restore your childlike enthusiasm for food, one slice at a time.
28 / A LITTLE LOCA
Spanish roots strike the Funk Zone, grab your girlfriends for specialty cocktails and authentic cuisine.
HEALTH 36 / LETS GET PHYSCAL
A private boutique gym in Montecito jumpstarts New Year’s resolutions.
SPA
BEAUTY 48 / A HEALTHY START:
FOR A NEW YOU
A plan to preserve your skin in the new year.
FASHION 50 / WILD AT HEART
A white horse and golden light make for a dreamy day on Figueroa Mountain.
60 / PINES
Step into winter scenery with effortless style.
40 / PURE BISSE
Purify, detoxify and mentally hydrate in a serene bubble at the Bacara.
TRAVEL
42 / MEADOWOOD
68 / TWENTY-FOUR HOURS IN PORTLAND
Woodsy landscape and luxury meld at this all suite spa resort.
44 / TWO BUNCH PALMS
Escape to a 77 acre desert oasis with hip refurbished rooms, Watsu pools and mud masks.
46 / SIX SCENSES DOURO VALLEY
Sense pleasures from taste buds to toes in Portugal’s famous pampering and wine destination.
A whirlwind day of cocktails, food and hidden gems.
76 / JEWEL OF THE DESERT The ultimate relaxing getaway, complete with plenty of palms and a full-body massage.
80 / DISH IT UP
Surprise your Valentine with a Dutch favorite, for breakfast or dessert.
SBLIFEANDSTYLE.COM | 9
Nowhere is the magic of a California moment more tangible than at Ojai Valley Inn & Spa.
Š2017 Ojai Valley Inn & Spa
It’s a place where time resets, memories are crafted, and life itself has the space to hit its highest notes. Come explore how our authentically reimagined resort can help create and care for your special day.
866.750.2785 OjaiResort.com
16-OVI01-01-591-SB Life & Style - HP Ad - JanFeb Issue.indd 1
12/9/16 11:39 AM
Letter from the Editor
The last New Year’s resolution I can remember making was no candy for a year. Preceded by no bandaids for a year. I followed through with both. The candy one is fairly expected, it falls into the usual health category, but the no band-aids one, well, it falls into the I was ten years old and who knows category. I’ve since become partial to lifestyle changes, that don’t end in buying all the salt water taffy in Disneyland on New Year’s Day of the following year. If those two resolutions weren’t appealing to you, and you’re still looking for inspiration, this issue has you covered. If you’re thinking the traditional route, Let’s Get Physical is all the motivation you need, and a reminder to make realistic resolutions-they’ll last longer. For a less traditional suggestion, and one of the most fun ones I’ve heard, Pizza Pizza Pizza encourages you to get in touch with your inner child and eat more pizza. On a wellness note, more spa days could be a nice resolution. You can’t be stressed out while sitting in a steam room, post massage. From the Bacara to Portugal, we fill you in on four top spas. And taking good care of your skin comes as a highly recommended resolution; check out A Healthy Start for our cheat sheet. Traveling more is something I think everyone could agree on, Portland (page 68) or Phoenix (page 76) would be a good start. Or even just up Figueroa Mountain, where we shot this issue’s fashion editorials, Wild at Heart and Pines. I first went up there with my sister last April, it’s only an hour away and a pretty serene place, perfect for a refreshing day trip. No matter what you choose to work on or add to your life in the coming year, at least your resolution won't be no band-aids.
Ottocina Ryan
Editor in Chief Santa Barbara Life & Style Magazine
SBLIFEANDSTYLE.COM | 11
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WHAT WE LIKE Staff Picks for January/February 2017 Robin Berger, Writer
1.
HEAVEN SCENT Jo Malone Myrrh & Tonka Cologne Intense, www.jomalone.com
LACE IS MORE I.D. SARRIERI La Naissance de Venus Lace Molded Balconette Bra & Briefs, www.sarrieri.com
3. 3.
SO CLUTCH
SOME LIKE IT COLD
Maison Zaragoza Stingray Clutches, www.maisonzaragoza.com
HEALTH KICK Suja Hibiscus Ancho Chile Drinking Vinegar, www.sujajuice.com
2.
4.
Stumptown Coconut Cold Brew, Whole Foods
5.
STOP AND SMELL THE ROSES Diptyque Rosa Mundi Candle, www.diptyqueparis.com
6.
SBLIFEANDSTYLE.COM | 13
SB LIFE & STYLE dining
Photographed by Silas Fallstich Written by Robin Berger 14 | JANUARY/FEBRUARY 2017
SBLIFEANDSTYLE.COM | 15
16 | JANUARY/FEBRUARY 2017
“How can beer taste this good?” is all that echoes in the back of my mind on this sunny November day. My taste buds are confused, yet delighted. I rarely drink beer, but Topa Topa is quickly changing that tendency as Patagonia wearing co-founder Jack Dyer pours the crisp and hoppy flavors of my 10 a.m. beer flight.
I’m sitting at the center of the Waterline on a stainless steel chair, this new spot in the Funk Zone is rustic yet open, but mostly welcoming. Topa Topa Brewing Company has a firm belief in good vibes and great beer and I’m definitely “vibing” with the Howler, a coffee IPA. I guess this can suffice as my morning coffee? The surroundings of their newly opened taproom exhibit rustic architecture with hints of the Topa Topa mountains in Ventura, where their brewery lies. As Jack fills me in on his team’s success in the past 18 months he gives credit where credit is due. Casey Harris, Head Brewer, has a PhD in the name of hops, malts and crafting original recipes, while co-founder Kyle Thompson is the brains behind the chemistry of brewing. And last but certainly not least, is Marketing Director Ryan Jacobs, who has extensive experience in global marketing. The team is rapidly growing and Jack has endless respectable things to say about his entire staff. I taste my next favorite, Tux, which is a milk stout nitro. To explain it in the language of taste buds, its subtle flavors of cake batter, macadamia nut and chocolate are almost too good to bear. Beer can be dessert too. SBLIFEANDSTYLE.COM | 17
18 | JANUARY/FEBRUARY 2017
After a flow of conversation about his passion and journey to becoming one of the founders of his brewery it’s nearing lunch time and The Nook menu is too near not to peek at. Shortly after perusing the menu I order the Lama Burger, by request with Truffle Parmesan French Fries. French fries are my jam and I’m a happy go lucky lunch goer today. The Lama Burger consists of black angus beef, tomato, Gruyère cheese, chili filled with cheese, caramelized onions, and candied bacon strips. Wow. This is going to be a mouthful. Within the first taste of this Eiffel Tower like burger I am blown away with a burst of sharp cheeses, delicately cooked beef and a smoky sauce that pulls the zest all together. As the sauce drips down on my fingertips and leaves a mark on my bottom lip this no-go-for-any-first-date burger is melting away in my mouth.
Munching on the crisp truffle fries turns into eating the entire basket. While I sip on the remainder of my beer flight and devour my plate I feel like I now understand men a little more. This is where it’s at. With a very full stomach and the last sips of my beer flight dwindling, I’m well on my way to becoming that beer snob I swore I’d never be. With eccentric flavors and a simple mission to make beer taste good, Topa Topa Brewing Company will be seeing a lot more of me. Before I walk away with a growler full of beer, I thank Jack for his time as he heads out to catch some surf. And this is why Santa Barbara will forever be the best place to call home; beer, good vibes and a November day nice enough to catch some waves.
*
Topa Topa Brewing Co. 120 Santa Barbara Street Santa Barbara, CA (805) 628-9255 topatopa.beer
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PIZZA PIZZA PIZZA 20 | JANUARY/FEBRUARY 2017
ich
llst s Fa a l i by S tten e Door i r W u and The Bl d e h n grap Locatio o t o Ph s and Prop
Tre Lune Pizza al Tartufo, cheese and black truffles
SBLIFEANDSTYLE.COM | 21
I’m tucked into a corner table on upper De La Vina. The patrons around me are elbowed up to the bar, the staff is waist deep in regulars, everyone knows everyone’s name and I’m in the corner, a wallflower amongst obscure imagery, antlers and seasonal decorations. As my eyes tackle the menu of Yellow Belly nothing jumps off the page. I frequent this location. From my front door step to its back is about a minute walking at a leisurely pace, it takes about 20 seconds running, I measured this during game 7 of the World Series, for a brief moment I was Benny stealing home base in the final scene of The Sandlot. My server is a tall blonde, she covers her face with a friendly and inviting smile, she has the ease of the shop owner. She recognizes that the menu is playing hide and seek with my appetite. “There are weekly specials on the wine menu,” she says gesturing every so slightly. She is pickled between offering me additional options and serving other clients. My internal monologue prolongs the extended silence between us. “Cheesy Bread, no. Mission Fig Pizza.” My eyes are ignited, she walks to the computer before I can utter a word. My order placed before I can read the description. This year I’ve come to the conclusion that it’s time for a new approach. Instead of a retinue of diets and exercise: regurgitated attempts at mannequin health, I’ve decided that 2017; the year of the red fire rooster, the year of romance, shall be the year of pizza. If you’d like to participate in a pizza induced romance keep reading, otherwise I challenge you to look at the pretty pictures and pretend like your appetite doesn’t overwhelm your negligent attempts at “health.” I love the moment just after your order has been placed. Like a good film or piece of literature; from the moment you order until your meal is set before you the anticipation grows and grows until it climaxes with your first taste. When the Mission Fig Pizza is tucked in the corner with me, I hesitate, allowing my third Chief Peak to come and sit with us, then the dining truly begins. My first bite exudes a sweet, earthy combination of figs and robust creme blue cheese. Watercress pesto cuts through the tang, the salt and smoke infused aroma and flavor of applewood bacon lingers on the tail of my palate. Within this prolonged climax I slide a little further into my seat, I can hear my 8-year-old self being told to sit up straight but I’m relentlessly approaching contentment and nothing, not even obtuse reminders of childhood can interject. One slice quickly becomes two and before Brittany, the tall blonde with the impatient smile, can ask what I think, I’ve consumed half the tray. I start sharing my palate with my Chief Peak, which after a sip I think, “People drink this?” Do not drink this beer, do yourself a favor and get an IV of this beer, so that even when you’re asleep you can still be consuming it. A hop forward piney thrust of bitterness shoots through the lingering bacon flavors as citrus and passionate fruit notes lightly put my taste buds at ease. Within this cacophony of flavors and head jerking sips, I realize that the bar has emptied, the last crumbs and receipts being ushered to the dish pit by the bartender. It’s dark outside, cars are slowly matriculating up and down De La Vina and I’m five steps into a one minute walk home. 22 | JANUARY/FEBRUARY 2017
Yellow Belly Mission Fig Pizza, fresh black mission figs, smoked applewood bacon, bleu cheese crumbles, with homemade watercress and walnut pesto
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I’m having a staring competition with 164,456 cyclops Lincolns. A salt crusted breeze is blowing up Anacapa Street, causing my eyes to break focus, losing 164,456 staring matches at once is humbling. For no apparent reason other than it’s Wednesday at 2 p.m., I’m hungry. Good old fashioned childhood middle of the afternoon pizza hunger. Hunger extending beyond your appetite, when everything you’ve ever eaten flashes through your mind and all you’re left with is the image of an oblong triangle and some repetitive circular objects. These are supernatural moments curated from the depths of our memory, hidden mementos of childhood that epitomize what it means to eat. I didn’t come here to have staring competitions. I walk inside to the counter, I want one of everything on the menu. The LP Classic, Ode To Dan Russo and The LP Kids are all trying to shake hands with me. I have to look beyond the ingredients, into my mind’s eye and choose not just a pizza but a childlike playground for my taste buds. The first pick is Milpas, and to be its best friend for the next half hour, The Parker. I finish my order with an iced coffee, I’m going to need energy and enthusiasm to consume this feast. The side sitting area that Lucky Penny offers is quiet this afternoon. A couple is holding hands speaking in Swedish, ignoring the last slice of Lucky Bread on their table, I find my seat. I can nearly see into the back of the kitchen. Several cooks are teeter-tottering over in-house and to-go orders. Before I can finish half of my iced coffee both pizzas are delivered. My eyes instantly gravitate to the sublimely cooked over easy egg on the Milpas. My anticipation only grows when flaky parmesan slices buddy up next door on the The Parker. When you order two pizzas it’s always a challenge deciding which to eat first, if you take a slice of the one you’re more excited about, the other will always be second best. If you take the second best, you will probably ignore it the remainder of the meal, and you will be left with only second best for leftovers. Thankfully Lucky Penny pizza is rarely second best, even to itself, so the quandary is null and void, I start eating. I have to draw my attention away from the egg and begin with The Parker. The first bite spills San Marzano marinara on my chin. The taste isn’t the first thing that overcomes me. It’s the hearty approach to the toppings, each “small” artisan slice is a bounty in itself. I feel like I’m holding a rock of pizza. The Parker doesn’t taste like a rock though. The balance of acid and sweetness in the sauce ties everything into a neat slew of flavors, juicy wild mushrooms accented by a full nose and eloquent taste of rosemary, and then a little dance of mild mozzarella, ignited by the more apparent flavors of parmesan. The crust itself is a treat, the smoke from the wood lingering just enough to finish the baked goodness. The Milpas is a mountain of ingredients. The vibrant red of the chorizo and the fresh green of cilantro stand out against a bed of fingerling potatoes and Cotija, and underneath it all, a spicy tomatillo marinara. The first taste is an instant mouthful of joy. The spicy tomatillo and chorizo combine to urge intense Spanish flavors onto the front of my palate, they’re counteracted by the saltiness and coarse texture of the Cotija, the fingerling potatoes give my hearty first bite substance and calms my nearly overwhelmed taste buds, all finished off with a fresh burst of cilantro. I interchange slices for the next 15 minutes and walk away more than content with a full pizza of leftovers for tomorrow’s breakfast. 24 | JANUARY/FEBRUARY 2017
Lucky Penny Milpas Pizza, fingerling potatoes, Mexican chorizo, sunny side up egg, spicy tomatillo marinara, cotija, cilantro
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When someone brings pizza to a potluck I think one of two things, this person doesn’t understand the time and place for such things or they don’t respect the host. I recently attended a potluck with some co-workers and one of the guests, Albert, brought a pizza. He did so with the calm and collected confidence of the home owner, nobody seemed to mind. When I open the non-traditional white pizza box, reading Tre Lune, I see what looks like a simple white cheese pizza. I’ve closed the box halfway when Albert interjects. “If you know what’s good for you, you’ll open that box and take at least two slices of that,” he doesn’t so much as look at me as he says this, I expect for him it proves his point even more. I do as he says, taking two slices along with a retinue of other potluck items, nothing on the plate seems to go together so I begin with the pizza. This looks like the most simple pizza I’ve tasted in a long time. I usually make my pizza orders based on the cumbersome nature of understanding the ingredients and the wide variety of flavors I can experience at once, over crust. The first thing I notice is the crust. It feels almost floured, it’s soft to the touch yet easily holds the thick bed of cheese. I bite in, a soft correlation of the rich cheeses mixes with the crust, the flavors line up in single file, each taking their turn on my palate. My second bite comes quickly, my eagerness growing and my taste buds explode with an earthy pungent aroma and flavor. I knew black truffles where there yet I still didn’t see that coming. How can so little of an ingredient have such a powerful reaction in your mouth. I’ll tell you why, when you’re anticipating something simple, such as a classic cheese pizza your mind begins to make certain observations; this is simple, it’s straightforward, I have had something like this before, this is traditional, it’s classic, and then all of the sudden every pizza taste bud you’ve ever used is thrown into a riot because with one hint of truffles you’re transported from a traditional pizza to an artisan creation of gourmet quality. I finish both pieces quickly, unsure if Albert is still lingering. I don’t go back for anymore, not this time at least, but I take a phone picture of the Tre Lune box and leave the potluck with a new found purpose. A week later I’m sitting at home, thinking of what to make for dinner when my girlfriend enters, small nondescript pizza box in hand, paired with a bottle of red wine. The box reads Bucatini Trattoria Pizzeria, Christmas has just been repurposed, I nearly forget to kiss her as she passes me and enters the kitchen.
Lucky Penny The Parker Pizza, San Marzano marinara, mozzarella, roasted wild mushrooms, rosemary, parmesan
26 | JANUARY/FEBRUARY 2017
She chose the Pizza Pugliese, a simple pizza. The sauce is of a noticeable quality, it’s classically mixed with mozzarella, my taste buds have fallen into auto pilot, then rapini steps in and offers a slightly bitter and salty leafy flavor, I assume the saltiness was from the cooking. The spiced sausage boosts the profile of flavors, eliminates the dull bitterness and creates a mild and pleasant bite. My girlfriend has stopped eating and is drinking her wine, silently laughing at me. We finish the entire pizza with little effort, the bottle of 2014 Nebbiolo Wine purchased with the pizza is finished nearly as fast. We have been put into a trance, a few steps to the couch and the evening is closed.
My enthusiasm for food is stimulated somewhere deep within me, a correlation of a childhood of potlucks, adult travel and a long tenure of ever rotating service industry work. For me food is always connecting us to one another, it’s our fuel but I feel almost negligent to my food at times. Should food not also be simple and fun. Should food not echo in us all that was good and happy from times past. I wrote this article not only to inspire people to eat more pizza but to encourage a pizza-like excitement for everything they eat. In 2017, when your first dinner menu is placed before you, don’t order for yourself. Order for your 5- or 10-year-old self. Order a chocolate milk, or a Shirley Temple instead of a cocktail. See what adventures your food can take you on and see who is willing to adventure with you. Close your eyes when you’ve finished reading and think back to the first time you can remember eating pizza, I think you will be hard pressed to think of a bad memory. Before me sits a traditional cookie sheet, it’s blackened from years of use. A rectangular pizza adorns it, cheese baked even to the edges. Small three inch slices are cut. I take one, unsure of this new treat. A mild marinara is connected with a crunchy crust, simple cheese flavors are balanced by raw fresh flavors of spinach, red pepper, onion, and garlic. Each bite is warmer, each bite draws me in for more. I’m eating pizza and I don’t even know it will change me forever. I’m just happy to be at my family’s side, laughing, smiling, talking, and eating. A few slices away from utter contentment.
*
Lucky Penny 127 Anacapa Street Santa Barbara, CA (805) 284-0358 luckypennysb.com Yellow Belly 2611 De La Vina Street Santa Barbara, CA (805) 770-5694 yellowbellytap.com Bucatini 436 State Street Santa Barbara, CA (805) 957-4177 bucatini.com Tre Lune 1151 Coast Village Road Montecito, CA (805) 969-2646 trelunesb.com
Bucatini Pizza Pugliese, tomato sauce, mozzarella, rapini, sausage SBLIFEANDSTYLE.COM | 27
A Little Loca 28 | JANUARY/FEBRUARY 2017
Photographed by Silas Fallstich Written by Alexandra Sharova
SBLIFEANDSTYLE.COM | 29
W
hat’s better than sharing stories and laughs with good friends, over good drinks? Truthfully not much, besides perhaps the drinks being authentic masterpieces. And that is exactly what you’ll find at Loquita, the newest addition to the Funk Zone. Myself and two friends arrive at the hot spot and are instantly drawn in by the lively atmosphere Loquita so effortlessly delivers. The white walls, colorful tiles, gold accents, and heavy use of natural wood pay homage to Spanish roots, fitting beautifully into Santa Barbara’s culture. Exposed bricks, dim lighting and a projector playing black and white film, although all modern details, seamlessly blend into the overall aesthetic, creating a happy medium between the old and new. We opt for the bar, because it’s a Saturday night, and who has time for table service these days? We’re greeted by Gavin, the bartender, and soon-to-be guide for all things alcohol-related. After sharing our preferences, he selects our drinks, and the adventure begins. In keeping with the Spanish theme, the bar is filled with an assortment of wine, sherry, vermouth, and customary gin and tonics—their specialty. First out, La Sirena, a light and refreshing gin and tonic with green chartreuse, garnished with mint and a cucumber slice. I’d say it’s the perfect starter, or alternative to water for true cocktail lovers. Next on our agenda is the rich Agave de Cuidad, a wild concoction of tequila, Italian Amaro Nonino and Suze. Gavin explains the varying European origins of the different liquors, throwing in impressive bits of history.
30 | JANUARY/FEBRUARY 2017
SBLIFEANDSTYLE.COM | 31
Amid uncontrollable laughter arrives the Palomita, a twist on the classic Paloma, and the Maravilloso, the equivalent of the house cocktail. The first, adorned with a twisted orange peel, has unexpected bubbles from the aperol addition and a sweet hint of agave. And oh the Marvilloso certainly lives up to its name—it’s simple, but with a grand kick coming from a generous rosemary stem, for both aroma and flavor, and pink peppercorns whose vibrant hue stands out against the clear sparkling gin. It’s light and fun, and does not take itself too seriously, just like Loquita itself. Turns out, in Spanish Loquita means a crazy young girl who goes out a bit too much and doesn’t take things too seriously. It’s so fitting, I think I just fell in love with the entire concept.
We move on to discovering new flavors with some vermouth and sherry. Knowing nothing about the vermouth, Gavin provides us with some background on this authentic Spanish aperitif. It’s truly unique and both are a must try, especially since they’re coming back in vogue. Our giddiness and enthusiasm over the drinks leads us to get some appetizers, because after five craft cocktails food is in order. The Patatas Bravas (fingerling potatoes) will make you swear off French fries for this hearty and delicious alternative. We also get a Charcuterie Cone (When in Spain?) and it takes me back to memories of the Barcelona open market, Mercado de La Boqueria, where spicy and savory meats are sold in paper cones and on skewers. Loquita holds up to this high standard, which is an impressive feat. As we finish our meat and cheese, craving more, our final drink, the Plaza Viejo, arrives. What a fine handcrafted treat it is. Whiskey, port, brandy, Suze, and Bénédictine (an herbal French liqueur) combine to create a sweet, yet light mixture that lacks the harsh kick of some whiskey drinks, making it an ideal option for novices and lovers alike. Time flew by between conversations that only stopped for sips of irresistible cocktails and Gavin’s lessons and stories that illuminated our experience. Loquita is a true gem, from its Spanish style that reflects Santa Barbara’s own roots, to the delectable beverages and authentic dishes. This is a must-try for anyone looking to be transported to the Mediterranean coast, if only for a drink.
*
Loquita 202 State Street Santa Barbara, CA (805) 880-3380 loquitasb.com
32 | JANUARY/FEBRUARY 2017
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SB LIFE & STYLE health
LETS GET Physical
Physical focus gym Photographed by by Joshua Curry Photographed Joshua Curry Written by Elena Tico Written by Elena Tico Model Tara Blanchard Models Model Tara Blanchard withwith L.A.L.A. Models Hair by Krysta Withrow with Carlyle Salon & Style Hair by Krysta Withrow with Carlyle Salon & Style BarBar Makeup by Rose Serrano with Carlyle Salon & Style Makeup by Rose Serrano with Carlyle Salon & Style Bar Bar 34 | JANUARY/FEBRUARY 2017
Varley Top, Sports Bra & Leggings, B-fly Active Y-3 Sneakers, Antoinette
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Y-3 Shirt, Antoinette Michi Leggings, B-Fly Active
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It’s 2017 and my New Year’s resolution list has officially been tacked on my bulletin board. Let’s face it, for most, resolutions serve as inspiration but they are not always executed. And as you may have guessed, living a healthier lifestyle is a top resolution year after year. After year. For an extra push and motivation to meet your goals, I introduce Michael Allison, co-owner of Physical Focus in Montecito. Michael and his brother Kasper opened Physical Focus in October of 1999. Perfectly nestled off the beaten path in Montecito, close to shopping and the quaint Country Mart, this boutique gym serves as inspiration for accomplishing my fitness goals in the new year, one step (or lunge) at a time. The open floor plan and the ellipticals on the outdoor balcony have me dreaming of cardio sessions staring at the tree tops. Michael and I chat about his team’s holistic approach, nutrition myths and the most common misconception of fitness. His positivity and broad smile instantly have me believing that any goal is achievable! Describe your holistic approach at Physical Focus. I sit down with my clients and assess each component of their health. To determine a starting point, we discuss where their strengths and weaknesses are (social, environmental, nutrition, mental, and physical). For example, maybe the client is feeling unfulfilled in their social life and is looking to be more involved in a philanthropic organization. I will encourage more engagement in the social component of their health as it attributes to their overall wellness. Without the realization of fitness as just a piece to the puzzle of health, training is less effective. The team at Physical Focus is composed of Personal Trainers, Pilates and Yoga Instructors, Bodywork Therapists, Wellness and Personal Coaches, Nutritional Consultants and Naturopathic Doctors, and Doctors of Physical Therapy. What is your team’s key to accomplishing clients’ personalized goals? Every single person who works here is here because this is their passion. This is their full-time career. They genuinely love their work and take pride in seeing clients accomplish their goals. What is your advice for someone looking to accomplish their fitness goals and become their best self? Start slow instead of diving in. Analyze the areas that you want to improve and set steady goals. For example, if you want to change your sleeping patterns, start with going to bed 15 minutes earlier each night. A slow longterm approach ensures longevity.
Are there common fitness myths you come across when working with clients? I advise clients to realize that health and wellness is not a fast movement but rather a slow process. We live in a world where instant gratification is seen as ideal, however slowing down and accomplishing goals step by step is a more effective process. The top misconception is for one to think they can go from never hitting the gym to working out every single day. Fad diets and restricting food groups are increasingly common. What is your perspective on nutrition? Nutrition is an individual process. Everyone reacts differently to substances and nutrients. There is not one diet that is best. However, there are a couple rules to follow. Try to make sure each meal consists of one fat, one carbohydrate and one protein. For example, instead of eating just an apple, add almond butter! Avoid eating food out of packages frequently. Food in a package often means it is processed. Consuming lots of fresh vegetables and clean meats is the diet that I follow. How do you embed the Santa Barbara lifestyle into Physical Focus? We are an active community. Whether it is hiking, surfing, biking, golf, or tennis. We work on specific movements and exercises that allow you to get the most out of your favorite activity. I love living in a city where I can bike in the mountains and surf in the ocean in the same day! Tell me about a client who inspires you. There is an eighty-five year old man who has been attending Physical Focus since our opening 17 years ago. He stays healthy to be able to share precious moments with his wife, children and grandchildren. He has sailed the world, and recently sailed to Alaska with his wife!
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Physical Focus 140 Hot Springs Road Montecito, CA (805) 695-0450 physicalfocus.com
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Escape, Relax, SB LIFE & STYLE spa
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Indulge SBLIFEANDSTYLE.COM | 39
¯ PURE BISSE
Photographed by Savannah Johns-Pedrocchi Written by Rah Riley
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L
aying poolside at the Bacara is objectively the best way to spend a Saturday morning. Another hot afternoon on the way, cool sunshine has just started stretching across The Bistro's balcony and my copy of Big Magic by Elizabeth Gilbert, lighting up the dew on my mimosa. I figured today’s bubble deserved some bubbly. Resting in a nest of birds of paradise and a squat lush palm tree, the Spa’s pool has a pop-up for the weekend. They call it The Bubble-The Oxygen Facial Bubble, formally--and its social calendar keeps it on the move. It launched itself onto society in an early November Bacara Resort & Spa debut and it’s been busy with bloggers every moment since. Fueled by 99.995% pure oxygen air all day every day, it can keep up with the whirlwind tour de fresh. Stepping inside, the tiny bright space wraps around a massage table and bar of facial products. Winter sunlight flickers through blooming garden hedges, an imax sway that convincingly suggests you might actually be drifting through sunny weightless space. With a quick zip, the bubble moves into mountain pose, inflating for some (deep) breathing room, and a little poolside spa takes shape. Outside, music and aromatic notes float by the bubble. Inside, citrus and Champagne are still on my lips. It’s time for a facial. Natura Bisse, the mother company breathing life into this concept, is a line based on the late 70’s discovery of hydrolyzed elastin and collagen proteins that considerably improved skin’s texture, and the host of the Bacara’s latest line of spa treatments. Their recent awards shelf sparkles with the “Most Effective Spa Product of the Year” and best facial for sensitive skin. And Natura Bisse’s emphasis on oxygen is obvious-especially in this treatment. The Oxygen Facial Bubble treatment opens with a few deep breaths and an enzyme peel. Packed with pineapple, papaya and prickly pear, step 1 goes on as a balm and gently melts into an oil. The peel also includes a botanical extract of chamomile that decongests and renews the skin’s natural balance for a truly porcelain complexion. I’m pleasantly surprised by the luxurious, texturous journey of today’s whole lineup. Airy souffle; a bright awakening peel; soothing brushes of clay; an absorbing facial massage. Meanwhile, the pure air of plants continues to sustain this sunny cocooned nook. Purifying. Detoxifying. Mentally hydrating. My esthetician Samantha happens to also be the West Coast manager of The Bubble. Even with back-to-back 14-hour days full of meet-and-greets, treatments and travel, she notes the
schedule doesn’t tire her a bit; there’s a simple source to thank for that. Oxygen breathes focus and healing into the mind and body. Oxygen stabilizes the nervous system, detoxifies the blood, improves the immune system, and counters aging–and those are just the bullet points from a well-researched Google search. This Bubble is bringing more than just 60-minutes of R&R. Tinted SPF 20 is a courteous final touch for our facial (and should definitely be a staple for every Santa Barbara spa treatment) especially when you’re about to pick up your car from the valet boys; I could never be caught without sun protection. I walk out with the Natura Bisse Diamond package: Diamond Extreme to immediately start repairing damage and regaining natural protein; Diamond Extreme Eye to fight signs of aging and diminish puffiness, under-eye circles and lines; Diamond Drops, an intensive DNA shield that not only lifts and firms, but also creates a protective barrier to resist solar radiation (no big) and combat free radicals and external irritants; and finally, Diamond Mist, a refreshing infusion for a breath of energy, hydration and illumination. Together, they sound like the more sparkly version of the Spice Girls. But let me tell you, I really really want it. Day-of, my skin is radiating soft, dewy and bright, like those sacred mornings in the mirror when just a few coats of black mascara and a pat of matte lip balm are all you need to feel like Audrey. The alertness is subtle. There’s the usual cool calm that comes with a good spa treatment, then there’s that cool certainty that comes with a revolutionary aha moment: that your goals are accomplishable, your body is strong, and you are the capable creative force leading a life you love. That, my friends, is the nourishing after effects of an oxygen-immersion. You can expect The Bubble back at the Bacara beginning 2017. If mind-body energy was top on your wishlist for the new year (right next to more brunch dates and like five more soy candles), do yourself a favor and feed your body and brain the pure revitalizing power it needs. Step inside The Bubble: A serene rejuvenating environment and an exquisite journey to well-being.
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Bacara Resort and Spa 8301 Hollister Avenue Goleta, CA (844) 276-0955 naturabisse.com
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MEADOWOOD
A
W
oodland retreat
ith more than 400 wineries in the Napa Valley–from the grand elegance of the historic Charles Krug Winery to the more intimate Tres Sabores—choosing a place to rest your head and be pampered in-between wine tasting is de rigueur. Set on 250 woodsy acres, Meadowood and the reimagined spa that opened a little over a year ago provides the perfect anecdote after a day of wine tasting. The five-star resort unveiled a new “all-suite” spa that melds into the landscape and is just one more reason to stay at the renowned escape. Unlike most spas, the “locker room” for your treatment is your very own private suite, complete with a steam room/shower, a place to hang your clothing and all the amenities you need après treatment. The wooden indoor/outdoor building consists of eight private treatment suites, separate women and men’s lounging areas with lockers, for pre- or post-spa soaking in the outdoor mineral bath, and a fantastic sauna and steam room. There are chaises as well as 42 | JANUARY/FEBRUARY 2017
Written by Leslie Westbrook
tea, magazines and other ways to relax. Should you hunger? Order the lovely salmon with market peas, ricotta, flax, and seaweed from the spa’s culinary menu. Each treatment is individually designed to suit clients’ needs at the time. I was recovering from a chest virus during my visit, so Krista prepared a customized eucalyptus, pine tree tea and peppermint oil concoction for my pre-massage steam. She also used bay laurel, as it is “good for virus and flu and warms the muscles.” I was finished off with “Revive Morning” made of rosemary, pink grapefruit and juniper berry from Aromatherapy Associates in the U.K. After Krista’s invigorating bodywork on the warm blanketed massage table, I could finally breathe clearly for the first time in ten days. I was relaxed and able to enjoy the salt mineral soaking pool in the relaxation garden where I met and chatted with acclaimed Napa winemaker Elizabeth Spencer.
Images Courtesy of Meadowood Napa Valley
Most noteworthy at the new spa is the romantic Tree House Retreat. Should you be at Meadowood with your paramour, book this spa room and indulge in a specialty bath followed by a culinary experience served in the room, which also has a queen size bed and wood burning fireplace. As far as overnight lodging in world famous Napa Valley goes, it’s hard to beat Meadowood. The rooms are luxurious and have wood burning or gas fireplaces. Be sure to book a room or suite with one of the super long soaking tubs for your own in-room spa experience. My 440 square foot open floor plan room (#61), a Hillside Terrace, had 200 square feet of porch with forest views. The luxurious shower/tub combo bathroom also had plenty of room to stretch out. Additionally, Meadowood provides great hiking trails, an outdoor pool, fitness center, and a golf course. There are many steps to most rooms and suites. That being said, resort guests are shuttled to rooms in golf carts by the superb staff who always addressed me by name. Last, but not least, is the cuisine. Chef Christopher Kostow oversees The Restaurant at Meadowood, which has earned three Michelin stars and is one of the top foodie destinations in Napa Valley, if not our Golden State. For a different kind of indulgence, try the 12-course tasting feast paired with wines at The Restaurant. Don’t forget to pack your whites for a rousing game of croquet on Meadowood’s lovely croquet lawn, as man and woman cannot live by spa alone.
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Meadowood Napa Valley 900 Meadowood Lane St. Helena, CA (877) 259-6610 www.meadowood.com
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TWO BUNCH PALMS A Desert Oasis
Written by Leslie Westbrook
44 | JANUARY/FEBRUARY 2017
A soft breeze blows across the surface of the green
I certainly took in a lot during my three-night visit
turtles and fishpond, casting dancing shadows onto the
(wishing all along I could stay a week). When I arrived
branches of a stately willow tree. I have just finished
I started out with the restorative yoga class held in the
“scooping the grass” and “wiping the clouds,” combined
big dome, took two Tai Chi Qigong classes, and had an
with mindful breathing and balance, during an 8 a.m.
amazing Watsu® experience in one of two private Watsu®
Tai Qigong class. All is still, but for bird chatter and
pools. My deep muscle arnica massage was heavenly, but
gurgling pond water, as it cascades over stones.
perhaps the most memorable thing I experienced was
an amazing, revealing “soul retrieval” experience with
If there’s heaven on earth—or at least in Southern
the resident shaman Dani. How many resorts have their
California—it could possibly be at Two Bunch Palms in
very own shaman?
Desert Hot Springs. The popular mineral springs resort
and spa, with a storied history, has been in existence
In between all of this, I managed to soak in the grotto
since 1940. Some of the original features are still intact,
(which has several soaking pools, seating areas and
including the Al Capone suite (although it is called that,
fire pits) quite a few times, sit by the pond and feed
there is no evidence that it was his room), the grotto
the turtles, and watch bright yellow butterflies dance
mineral soaking area and many of the spa treatment
around the wonderful trees and plants on the 77-acres.
rooms. If you’ve been to Two Bunch, but it’s been awhile,
One doesn’t feel the need or desire to leave the property,
you will be pleased by the renovations to the restaurant,
which makes for a wonderful respite.
Essence, which now has stunning views of San Jacinto
Mountain, as well as the hip, refurbished rooms.
There are changes in the works at Two Bunch, including
a new spa, grotto and pool–scheduled to break ground
Speaking of the restaurant, it’s not unusual to see other
this summer. If you are a Two Bunch Palms aficionado
guests in the bar or dining room in their robes or people
or old-timer, who likes the slightly funky, but still fab-
walking around with facial mud masks. There’s a full bar
ulous resort, I say get yourself out here soon. Or if you
serving craft cocktails and a good wine list. A favorite
are more of a dawdler like me (the last time I stayed here
dinner one night was the succulent Wild Seared Salmon,
was in the 1980s) then you might want to wait until the
followed by a tasty berry cobbler for dessert, with a great
new spa is built. But a huge draw is Two Bunch Palms’
bottle of Lake County Sauvignon Blanc. But we are really
charm and laid back, non-pretentious atmosphere,
here for the waters and the spa and many classes offered.
something that I imagine will continue in time.
Stay tuned.
There’s a big decision to be made. Do you throw out
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your watch and cellphone and just relax and float between your Mid-Century-meets-1980s modern style room with a huge walk in shower, the mineral springs, the pool, and a chaise lounge or hammock? One could be perfectly happy doing so. Or, you could read a book or two, or even write a book. Or do you take every class–
Two Bunch Palms 67425 Two Bunch Palms Trail Desert Hot Springs, CA (760) 329-8791 www.twobunchpalms.com
from yoga to tai chi and book a ton of spa treatments? The trick is to find a perfect balance.
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Six Senses Douro Valley Photographed by John Athimaritis Written by Leslie Westbrook It is the perfect ending to a heavenly few days and nights in the Douro Valley. I set off for an early morning walk down to the edge of the Douro River and find myself in the middle of a vineyard. The bright, green leaves and small clusters of grapes shine with promise of what is to come. I have drunk the wine, sipped the port, floated down the river (in a boat) and met some of the warm and welcoming people of this beautiful wine-growing region in northern Portugal. The hike down the hill from the Six Senses Douro Valley, set in a renovated 19th century 46 | JANUARY/FEBRUARY 2017
manor house, is steep but pleasant– brilliant with birdsong and a cacophony of leaves rustling in the wind like castanets. I come upon a waterfall, a landing, and finally, the river. Another road bordered by tall, hand-built stonewalls with green outcroppings leads me to the vineyard. I find myself at the base of the hotel–gazing up at the magnificent and historic building. I walk back up for my final breakfast and to reluctantly pack, with time, hopefully, for one last swim. My early morning walk, through the olive grove, and a wander through the
vegetable and herb garden—pilfering a strawberry and pinch of cilantro, as I admire the rosemary, lavender, artichokes, and onions— makes for a memorable good-bye. Six Senses Douro Valley opened in July 2015 in a former wine merchant’s estate that has been reimagined into a trendy, “fun and quirky” resort. Spacious guestrooms, designed within the historic Portuguese building, are surprisingly monochromatic and modern with iPhone temperature, TV and room service controls. Sexy bathrooms with mirrored doors that open to the bedroom have both
deep soaking tubs and walk-in showers. While the interior color scheme may be gray, the staff ’s attitude is sunny Portuguese. Ambient music plays within public spaces during the day, with classical strains in the mornings. The best audio is the birdsong outside our room patio that faces the pretty interior courtyard with a fountain. Cuisine, prepared under the keen direction of Chef Paulo Matos and a duo of talented pastry chefs, is healthy, tasty and interesting. The bountiful breakfast buffet is a feast of delights; lunch poolside makes for a relaxing affair. Informative, delicious and lively wine pairing dinners, featuring local vintages from the dedicated wine cellar, are held at a long wooden table with high-stool seating in the Wine Library. This is a fun way to mingle and meet other guests from around the globe. Our favorite wine–and there were many–was the Van Zellers Douro red: a full bodied 2012 Quinta Vale D. Maria Douro Rufo. This is, after all, a wine destination, but Six Senses offers plenty of pampering options in their beautifully designed spa. There are four saunas, at varying temperatures, a huge in-
door pool that sparkles with iridescent tiles, and an array of classes ranging from meditation yoga on the outdoor deck overlooking the forest below, to aerial yoga. Massages and facials utilize all organic products and guests can blend their own scrubs in the spa’s apothecary. Lounging and swimming in the outdoor pool with a view–order lunch here and make it a day–is another highlight.
tapas—Padrón peppers, marinated sardines and olives—paired with our favorite local wine. I’d return in a Portuguese second. One afternoon was spent on a relaxing Douro River cruise enjoying views that include steep vineyards and historic quintas of the region. Photos really do not do this region justice: the scenery is truly breathtaking. On my way to breakfast on my last day after a morning swim, Dr. Mehmet Oz (who consults for Six Senses) and his wife Lisa walk into the elevator. They couldn’t be nicer as I gush: “Boy, are you in for a treat here!” and tell them about my early morning walk. Curious and interested, I reveal the location of the hidden path. All in all, Six Senses Douro Valley is a very special and unique respite, full of wonderful surprises, that is well worth the distance.
Smack dab in the middle of Portugal’s noteworthy wine making region, Six Senses pleases, from taste buds to toes. Whether you choose to visit a winery or port factory (Portugal is famous for its historic port industry), do explore the beautiful valley, a UNESCO World Heritage site. I dined at two restaurants of note in the valley and was wowed by a five star lunch paired with wines at DOC—Chef Rui Paula is one of Portugal’s most famous chefs. His stylish cuisine is served with a river view. In the wine bar at Castas e Pratos, which is next to the train station, we enjoyed a casual dinner of
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Six Senses Douro Valley Quinta Vale de Abrão 5100-758 Samodães Lamego, Portugal 1-855-695-6693 www.sixsenses.com
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SB LIFE & STYLE beauty
A Healthy Start For a New You
It’s that time of year when we reflect on our life changes throughout the past year, what our intentions were but didn’t fully fruition. We look forward to the New Year, and the goals and routines we would like to accomplish. With all of that said we sometimes forget about taking care of ourselves and our needs. 90% of our lifestyle affects what is going on with our skin, which is the largest organ of the body and the last to receive anything. So here are a few tips for healthy glowing skin in this New Year. 48 | JANUARY/FEBRUARY 2017
Photographed by Meadow Rose Written by Dee Dee Serpa-Wickman with Skin Prophecy Clinic Model Claudia Cooper with L.A. Models Hair & Makeup by Kristabelle Marks with José Eber
Here are a few skin health tips for you in this New Year. Stress Management~
Stress has the potential to trigger all sorts of skin conditions. Stress management is a crucial component in the prevention of chronic inflammatory skin conditions. So reduce your stress as much as you can.
Exercise~
Skin Treatment Protocol~
What ever skin type you may have, a result oriented facial treatment is recommended every 4-6 weeks, 8 weeks or Assess your even quarterly. They exfoliate and stimSkin Care ulate so your home Products~ care regime can penAre they working for etrate better, thereyou? A lot of times fore enhancing your 21 Day Rule~ This can be used we are using prod- beautiful skin. to develop positive ucts but they are habits as well as not addressing our concerns. Consult Beauty Sleep~ break unfavorable with a Licensed Aes- Sleep is the key to ones. Using this 21 thetician or a Nurse health and healing. It day rule to instigate Practitioner that spe- gives your body and a new skin care recializes in skin care mind time to restore gime will have you to get you on a result and renew. Night on your way to beauoriented skin care time is our healing tiful glowing skin. program. time, other organs
Cardio is a great source of circulation and helps the lymphatic system release toxins. It is of exDermatology treme importance to the body as the heart Check Up~ pumps blood, oxy- You should get a full gen, proteins, and body check-up once a year, if you have nutrients. lighter pigmented skin, two to four times a year. In the meantime if you discover something unusual, get it checked!
don’t have to work as hard therefore your skin care products have a better penetration. Sleep no less than 7 hours every night.
good to yourself, Be kind to yourself and Love yourself Be
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SB LIFE & STYLE fashion
Pinko Shirt, Antoinette London Fog Coat
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WHeart ild at
Photographed by Holly Parker Styled by Robin Berger Horse “Princess” owned by Linda Bartlett Model Zinta Braukis with L.A. Models Hair by Lia Barabuscio with Carlyle Salon & Style Bar Makeup by Rose Serrano with Carlyle Salon & Style Bar Manicure & Pedicure by Yuli Reynoso and Ashelee Wickliffe with Aqua Skin & Nail Bar using LVX in Macaroon
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Pinko Shirt, Antoinette London Fog Coat Co by Co Skirt, Evangelina
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Pinko Shirt, Antoinette London Fog Coat Co by Co Skirt, Evangelina
TJD Velvet Jacket, Whiskey & Leather Les Copains Skirt, Allora By Laura SBLIFEANDSTYLE.COM | 53
54 | JANUARY/FEBRUARY 2017
Ralph Lauren Jacket, Sepi Hubert Gasser Skirt, Allora By Laura
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Lovers and Friends Jacket, Whiskey & Leather Blue Blush Dress, Evangelina Chloé Boots, Sepi Stubben Saddle
56 | JANUARY/FEBRUARY 2017
Ralph Lauren Jacket, Sepi Etro Blouse, Antoinette Catherine Gee Dress
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Fabiana Filippi Coat, Antoinette Stuart Weitzman Boots, Sepi 58 | JANUARY/FEBRUARY 2017
See by Chloé Dress, Allora By Laura Adrienne Landau Vest, Sepi
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Bash Tourmalated and Shield Rings, Allora By Laura Sweet Bella Rings, Blanka
P i n e s Photographed by Meadow Rose Styled by Gladis Barboza Model Gigi Thoennes with Wrenn Management Hair by Lauren Cywan with Carlyle Salon & Style Bar Makeup by Lia Barabuscio with Carlyle Salon & Style Bar Manicure by Ashelee Wickliffe with Aqua Skin & Nail Bar using LVX in Anthracite 60 | JANUARY/FEBRUARY 2017
Subtle Luxury Cashmere Scarf, Rowan
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Sweater & Hat, Plenty Boutique Pants, Wendy Foster Los Olivos Bash Ring, Allora By Laura Tank Top & Sweet Bella Rings, Blanka
62 | JANUARY/FEBRUARY 2017
Gold Hawk Camisole, Wendy Foster Los Olivos Bash Necklace, Allora By Laura
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Kai Linz Necklace, Allora by Laura Bittersweet Necklace, Lily Bash Ring, Allora By Laura
64 | JANUARY/FEBRUARY 2017
Mes Demoiselles Dress, Wendy Foster Los Olivos Bittersweet Necklaces, Lily
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Willow & Clay Embroidered Kimono, Plenty Boutique 66 | JANUARY/FEBRUARY 2017
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SB LIFE & STYLE travel
Hours in Portland
Photographed and Written by Silas Fallstich
68 | JANUARY/FEBRUARY 2017
SBLIFEANDSTYLE.COM | 69
It’s now lunch time and I’m sitting bar top, swiveling my chair. It’s the only thing keeping my mind occupied off of my appetite, that and the list of weekly live shows. Maszer Kozyol, Radkey Dogheart and Ancient Heat, their names could be written in any of a million languages and I still wouldn’t know them. I’m a foreigner, my iPhone picture tells me I’m in Central Eastside Portland with one thing on my mind: food. I order Dick’s Pig and Fish Sandwich. The sandwich arrives with salty potato chips. Oregon Albacore Tuna salad and bacon make up the gist of it, the saltiness of the bacon adds the right kick to the light favored albacore. In just a few bites my hunger is being appeased and my taste buds aren’t disappointed, I exit to SE Water Ave and begin a slow and easy trek towards Morrison Bridge. I have every intention of walking when the overcast sky does something I’m unaccustomed to, it rains. I quickly call for the closest car, it arrives Uber quick. Before I can open my car door at 422 SW Broadway an umbrella blossoms above me. My luggage has teleported to a curbside cart and a booming broad smile welcomes me “Hello Mr. Fallstich.” The sprinkles I experienced across the bridge are full on monsoonal water drops. I’m happy I’ve arrived and within moments I am checking into Kimpton Hotel Vintage Portland, home for the next 24 hours. 70 | JANUARY/FEBRUARY 2017
I like bellhops who will look you in the eye, who achieve their tasks but do so candidly. I’m nobody’s superior and the staff at Hotel Vintage seem to feel the same. They exude a sense of calm, and composure that says we are all equals, we have a job to do and we will do it, and do it exceptionally well. “Have you had lunch?” the young confident bellhop asks. “I have, a sandwich at Bunk Bar,” I respond. I quickly add, “It was good.” “If you need something warm try Noraneko Ramen, it’s simple but it always does the trick,” he says as the door dings open. As we enter my room I begin to see the winery laden touches that the hotel boasts. “Each of our 117 rooms are paired with a winery from Willamette Valley,” he includes as he places my luggage by the bed. When he exits the room I can really take it in. Grand vertically linear windows encompass the entire west facing wall, even on this overcast and rainy day only ambient light is needed. A long countertop with a desk, flat screen and mini bar lead to a modern black leather couch tucked in the corner, this is a simple minimalist room and I wouldn’t want to be anywhere else.
Closer inspection of the loft reveals a cork headboard, wine bottle shaped lamps, rustic light fixtures, and an easily accessible wine bottle. This is more than just a wine enthusiast room. My normal routine when arriving at a new hotel is to test the bed, on a rainy day like this I want nothing more than an afternoon siesta, but with only 24 hours in Portland napping isn’t happening. I grab my camera, a rain jacket and hit the street. A pour over coffee to-go at Stumptown Coffee Roasters on Stark Street, and I have the caffeine motivated enthusiasm to take on Portland. My first stop: The Big Legrowlski, if I’m going to dress up like a tourist I’m going to do so with a coffee in one hand and a beer in the other. I ditch the last sip of my coffee and begin to supplement with a Falling Sky Upside Down Brown, at 7% this malty brown ale cuts through my palate with hints of chocolate and a nutty strong finish. The rain has subsided so I sit at a quaint curbside table, watching the bikers and pedestrians funnel in and out of the nearby parkway. Soon I’m funneling myself in the same direction. Before long I’m back in the Hotel Vintage lobby, it’s nearly 5 o’clock and their daily wine tasting is just moments away. The friendly bellhop, tells me to check out the game room on the second floor. A few steps up the spiral staircase and I’m in another dimension. The game room mixes a grunge forward urban feel with both rustic and eclectic modern furniture, all brought together with mature and youthful games. A full size pool table, lit by an extravagant wine bottle chandelier commands the room, tucked in with a shuffle board and monstrous flatscreen; Nintendo Wii, PlayStation and Xbox are all available. There is something for everyone, even those that may not be maturing at an appropriate rate. Previous visits to Kimpton Hotels have made me feel as if I need to look for the art, something I always take note of. This location makes me feel as if I’m a part of the art. I’ve never been in a hotel as refined yet grungy as this. It balances modern amenities and class with urban lore and juvenile sidebars to reality. Graffiti art interplaying with refined architectural class.
Once downstairs I realize my playtime has made me miss half of “Wine Hour.” I’ve previously commented on Kimpton Hotels’ development of socializing incorporated into hotel stays, reliving this experience ushers in powerful thoughts. Do other hotels even make this effort? Can Kimpton take over all hotels everywhere? Maybe the wine is starting to think for me. I forgo routine socializing and visit with the wine pourer from Walnut City Wineworks. This is the most relaxing wine tasting I’ve experienced. The wine is poured freely, the tasting notes available if needed. Our conversation stumbles over wine but lands on the vineyard and land. It’s all about the process of making the wine, from the ground up. After tasting several whites and reds, the 2013 Willamette Valley Pinot Noir is easily my favorite. Oregon’s production of Pinot Noir never fails to amaze me. I enjoy only half a glass and retreat, this needs to be 24 hours in Portland not 24 minutes. Instead of taking the elevator directly to my room I stop at each floor. Hotel Vintage has been full of surprises and I’m hoping to find at least one or two more before dinner. Kimpton Hotels many times seem to offer spaces they don’t present outwardly. This location is no different; tucked on the second floor is an outpost of board games and computers. A familiar beeping is coming from a kid playing on the second computer. It’s something I know rather well but can’t place. I’m hesitant to approach but curiosity gets the best of me. Oregon Trail, a childhood favorite and no quicker way to lure out the nerd that lies within me. I don’t play, not on this occasion. I would be lost to the world if I were to sit. Instead I marvel, that a hotel would go so far as to think beyond profit and into the guests’ psyche, for those of us born and raised away from the PNW, nothing, from childhood at least, connected us with Oregon more than this game. Maybe the profound influence it had on me as a child is different than others but I can’t help but to think back to my days hunting buffalo and rabbits, forging rivers, and traversing endless landscapes to arrive in Oregon. Lucky for us, thanks to cities like Portland and locations like Hotel Vintage, Oregon really is that good. My reinvigorated appetite lumbers me out of a stupefied Oregon Trail trance. I return to my room, shower and deliver myself to Bacchus Bar. The bartender, Brian, leans on the bar and tells me his preparation for SBLIFEANDSTYLE.COM | 71
each drink, before he even moves to make anything. He isn’t in a hurry. He is casual and fun. “I’ll stick with you until you’re happy,” he says without even flicking his attention elsewhere. Guests could be doubled up at each bar stool and he still wouldn’t look away. I put away all the menus and allow Brian to dictate my dining. I was supposed to dine at Pazzo Ristorante for a formal dinner, but with the drinks flowing and the atmosphere, I can’t be removed from the bar. He starts me off with the Herbfashioned, Bulleit Rye, Coopers Hall vermouth, saffron, bitters, garnished with basil. He lists off each ingredient as it’s added. Brian hops in between guests, offering each the same attention span. Before long he’s bringing Spicy Calamari my way. I’m always happy with calamari, Bacchus’ calamari is cooked to perfection, it’s simple but it’s worth noting when the simple things are done correctly. Next he ushers out Sliders 3 Ways, perfect bite sized sliders. The first beef & fontina, I feel gourmet, the second lamb & tzatziki, I feel like I’m traveling, and the third, fennel sausage & spicy pepper relish, I feel like a kid again. The remainder of dinner, both food and drink, is lost on me, behind the flavors of tequila, brandy and aperol. At a certain point you stop asking what and just enjoy for in the moment taste. After a binge of this magnitude I can usually fall asleep instantly. I have referenced sleep enough at this point that it’s warranted. Yet Brian urges me across the bridge to the Bit House Saloon; upon entering I instantly know I’ve found a special place. The building is in the national registry of historic places, the decor matches this motif. Exposed wood, broad expansive rooms and a back wall of spirits that could make even Hemingway thirsty. The engaging menu was crafted with a semi-Hemingway mind. Hydra & The Rose, Sucker Punch, Breaking Banner, and other cocktails make up the menu. I land on the Orange You A Little Short For A Stormtrooper cocktail. The menu description reads, savory/citric sorbet rescues rye whiskey… Cynar, citrus, fennel, taro sorbet & Dickel Rye whiskey, I might be a little drunk but anyone who can promote a short stormtrooper as the hero is a winner in my mind. After I’ve taken a sip or two, Chino the bartender comes over, he’s full of one-liners on why my drink invigorates spirit induced knowledge. 72 | JANUARY/FEBRUARY 2017
“It’s an affogato for midnight,” he says twisting his mustache. I may have never been served by a more classically charismatic bartender than this man. He’s friendly, knowledgable and engaging, not to mention he’s drinking from a non-transparent glass, something all bartenders should be forced to do. My inebriated mind can only handle one of the boozy cocktails. By the end of my drink I’m left with a half inch of slush, all the ingredients combined into one. Chino calls it booze soup and with that I’m homeward bound and headed to bed. No alarm clock is necessary, in the morning my room is blasted with bright ambient light. The overcast skies have cleared and I’m left with a bright shining sun, blue sky and puffy white clouds spread to the horizon. Within a short stay I’ve experienced the same room with two completely different feelings. Before long my bags are loaded on a cart and delivered to check out. It’s with an unhappy feeling that I say goodbye to the Hotel Vintage staff but with an hour remaining in a 24 hour stay I still have more to see. I slide east to Coava, a minimalist coffee shop that is getting praise from near and far. I get drip coffee to-go and head towards Jam. Jam on Hawthorne is known for its incredible breakfast, large portion sizes and Portland style breakfast staples such as Bloody Marys, Lemon Ricotta Pancakes and Grand Mariner French Toast. I’m ushered to a corner table and quickly begin scanning the menu. It isn’t long before my sense of humor takes over. “I’ll have the cheech and chong scramble,” I say trying to stay serious. The server gives me a begrudged laugh and is off. The food arrives within 7 minutes. The plate is enormous, tons of eggs, a sidecar of hash browns and a biscuit, instantly my hangover is cured and I haven’t even taken a bite. There are a slew of jam options, Aardvark hot sauce and tireless other condiments. I eat in silence savoring every bite that can be managed. This is the way to finish 24 hours in Portland as I walk down Hawthorne, my next destination in sight.*
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Kimpton Hotel Vintage 422 SW Broadway Portland, OR (503) 228-1212 hotelvintage-portland.com
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Jewelof
The Desert
Memories of holidays past at Arizona Biltmore Written by Robin Berger The twinkling palms and freshly planted poinsettias elicit a rush of excitement through me as I approach the Arizona Biltmore, A Waldorf Astoria Resort. The holidays are in full swing and the expansive property is dazzling. The customized luxury is instantly noted as I’m greeted by name in the lobby by my personal concierge, with a refreshing lemon water and chatter that accumulates to her knowing my plans at this extensive playground that I get to explore for the next 24 hours. I forego the temptation to write a letter to Santa or build a gingerbread house, and instead browse around the open lobby, surveying the dramatic designs that I learn were inspired by the geometric patterns of a palm tree. The rich history embedded in the resort evokes a refined sophistication that is felt throughout the chic atmosphere. The cream colored couches are sprinkled with guests sipping on cocktails from Wright’s Bar. Laughter and clinking glasses subtly echo 76 | JANUARY/FEBRUARY 2017
amongst the harmony of festive music. This is what the holidays are all about. I stroll out through the sliding doors and land at the golf course worthy lawn encircled by outdoor fireplaces and urban furniture, perfect for s’mores, a blanket and a cocktail or two. As I meander to my room I stumble across a life size chess board and I flashback to my dad teaching me the game as a little girl. Maybe I can finally put those skills to good use and find a fellow guest to properly checkmate. Lush greenery lines the cobblestone pathway to my suite and the tranquil sound of a waterfall in the distance foreshadows the serene interiors layered throughout my room. The winter sun spreads across one of the property’s eight pools and peeks through the floor to ceiling sliding glass doors leading out to my private patio. I settle in and snack on the complimentary fruit, relaxing through the pages of my novel just before heading off to my spa treatment.
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Entering the award-winning spa, the aromas of luxurious essential oils and lavender paint the lounge with the utmost ease and stress relief. Prior to my full body massage I glimpse at the extravagant tub covered in deep blue tiles, plush plants and bright floral arrangements, accompanied by a steam room, sauna and power shower. I know I’ll be dipping into these spa amenities long after my treatment. The Jewel of the Desert massage delicately makes its mark on my mind and body with warm stones and massage techniques that leave me in a state of pure bliss. After learning about my body chakras and the energy and calmness the body oils give, I slowly open my eyelids. In a state of grace I detox in the steam room with a tall glass of infused spa water. My stomach is yearning for a tasty meal so dinner is becoming my only thought as the steam cleanses my pores. On my chilly walk to Wright’s at the Biltmore I smile as I look up at the lit Christmas tree and surrounding fire places and palm trees. I’m welcomed to the restaurant by bold interiors and ornaments hanging from the opulent chandeliers. After a pleasant greeting with the hostess I join Samantha, who is the brains behind the marketing at the Biltmore, at a stone table in the middle of the restaurant. We both order the Absolut-ly Wright cocktail with Absolut Vodka, triple sec, cranberry, and sparkling wine. With the perfect mix of holiday spice and bubbles on my taste buds, we cheers and hone in on what sets this resort apart from the rest. I uncover that the customized attention to detail and artistic yet
contemporary taste of the resort hints at the old and new history. While perusing the menu, Samantha notes that Wright’s focuses on local and fresh ingredients. I order the Glazed Heritage Pork Belly with sopapillas, cajeta, roasted poblano chile, and saguaro syrup. I’m informed that it’s the most expensive syrup made. When our dinner is set on the table before us I think I made the right decision. The dense and fatty pork melts in my mouth and the authentic and rare taste of the pricey syrup leaves me in awe. To go with our meals, we order the glazed Brussels sprouts, corn bread, mashed potatoes, and mushrooms. I feel like Thanksgiving is happening twice. To finish we get not one, but two soufflés, both vanilla and chocolate. Agreeing with the waiter, this pillow like dessert is pure happiness. I wake up early for a morning summit hike to discover the surrounding Sonoran Desert. The Phoenix Mountains Preserve holds extensive trails covered in light orange sandstone, making this desert morning one of exquisite beauty. As the sun tops the lengthy trail I breathe in the fresh air and take in the picturesque nature that borders the path. I finish my morning at Frank & Albert’s with a savory eggs Benedict and fingerling potato hash. I sip on the complimentary mango smoothie while I consume the majority of my flavorful brunch entree. As I make my way to the airport and reflect on all that the Arizona Biltmore encompasses I come to the notion that this is a resort I want to explore for a lot longer than just 24 hours.*
Arizona Biltmore, A Waldorf Astoria Resort 2400 E Missouri Avenue Phoenix, AZ (602) 955-6600 arizonabiltmore.com
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DISH IT UP
SB LIFE & STYLE recipe
Photographed by Silas Fallstich Recipe by Andersen's Danish Restaurant & Bakery
Batter Ingredients Assembly 3 tablespoons unsalted butter, room temp 3 large eggs 3/4 cup milk 1/2 cup all purpose flour 1/4 teaspoon salt (we used pink sea salt) 1/2 teaspoon pure vanilla extract 1/4 cup sugar 1 tbls fresh lemon juice
Toppings Fresh Lemon Juice Powdered sugar Butter
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Pre-heat the iron skillet in the oven at 350 in a conventional oven or 400 in a non-conventional oven. Put batter ingredients in blender and mix until combined. Add spices if desired. Take out iron skillet when hot. Put butter all over pan and pour the batter in the skillet. Place back in the oven for around 7-10 minutes. Watch it rise and take out when finished.
Plwithace leonmontabljuice, e and top butter and powdered sugar.Cut and enjoy!
A ranch experience beyond co mpare a waits you.
www.santaynezvacationrentals.com • 805.770.7100 LUXURY VACATION RENTALS