Santa Barbara Life & Style | October 2015

LIFE&STYLE

SANTA BARBARA

MAGAZINE OCTOBER 2015

Fallin love Food with

up on the

rooftop THE

perfect PUMPKIN Nature’s source for healthy skin

Vol 3. Issue 10 | $5.99

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LIFE&STYLE SANTA BARBARA

MAGAZINE

October 2015 Volume 3 / Issue 10 Editor in Chief Ottocina Ryan Lead Photographer Meadow Rose Staff Photographer & Writer Silas Fallstich Art Director Riley Yahr Director of Marketing Elisa Desanti Missolo Contributing Writers Christina Burch Alexandra Gonzalez Madison Ludlow Jenna Newburn Alexandra Sharova

On this

COVER PHOTOGRAPHED

by Meadow Rose MODEL Tara Blanchard with LA Models STYLED by Kirra Boelsterli HAIR by Brianna Batross MAKEUP by Aide Lopez with Salon 119 PONCHO Dolce Cabo from Jodi G Designs

connect

Contributing Photographer Riley Yahr Stylist Kirra Boelsterli Director of Advertising Angie van der Merwe Account Executive Emily Carlson Santa Barbara Life & Style Magazine is published by Santa Barbara Life & Style, Inc. PO Box 5072 Santa Barbara, CA 93150 For distribution, advertising and other inquiries: info@santabarbaralifeandstyle.com www.santabarbaralifeandstyle.com

/CONTENT October 2015

10 / PURE PUMPKIN BLISS Skin Prophecy’s festive facial will leave you rejuvenated and dreaming of sweet pumpkin long after your visit.

12 / HEAT OF THE MOMENT Hot desert winds, denim, leather, and a getaway car.

32 / SAMA SAMA Treat your palate to a rich, colorful and sophisticated culinary experience at this alluring ode to Indonesia.

44 / CHECK-IN TO CHECK-OUT A luxurious spa day at the Peninsula Beverly Hills.

52 / THE WORLD AT YOUR TASTEBUDS Kotuku Elixir Bar & Superfood Store serves up refreshing concoctions that are equally delicious, whimsical and nutritious.

58 / ABOVE SANTA BARBARA Transitional looks and rich architecture atop the Canary Hotel.

72 / TO DINE FOR Wine Cask Restaurant is a connoisseur’s dream with exquisite pairings, impressive attention to detail and a story behind every bottle.

84 / GO LIGHT Twenty-five days of adventure and breathtaking scenery on the John Muir Trail.

94 / DISH IT UP Garden fresh tomatoes, vibrant basil and garlic buttered linguine serves as the base for this month’s Shrimp Pesto Pasta. Don’t forget to top with grated parmesan!

96 / GET THE LOOK An effortlessly beautiful look, perfect for everyday!

Letter

from the

Editor

She Made Me Crochet Swimsuit, Bonita Beach Biya Sweater, Bonita Jeffrey Campbell Booties Rocio G. Necklace, Bonita Hat, Model’s Own

This month we chose to shoot our cover, and the Heat of the Moment editorial, by the Palm Springs wind turbines. Somehow the concept of the wind, and its relation to our photoshoot, escaped our planning—perhaps we were too focused on the soaring temperatures. These extreme winds made the 117 degree August heat the least of our worries. The models’ hair was wild, covering their faces for most of the shots. Despite these unforeseen circumstances, I love how the images turned out.

The unexpected wind brought a sense of freedom. The muted color palette of the clothes and desert landscape was enchanted by the various textures and materials of the clothing. The items

we focused on ranged from calf hair (my favorite) rings and clutches, cashmere paired with denim on denim, a vintage walrus hide suitcase, and a leather motorcycle jacket. The juxtaposition of these unique items set against the brush, mountains and barely paved roads of the Coachella Valley was breathtaking.

The shoot breezed by, just like the gusts of wind, thanks to our insane organization system. Before we knew it we’d shot all the looks and were back at The Palm Springs Hotel and sitting in the pool, white wine in hand.

Ottocina Ryan Editor in Chief Santa Barbara Life & Style Magazine

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spa

PURE PUMPKIN BLISS Written by Christina Burch Photographed by Riley Yahr

E

ach and every year, the arrival of October seems to quietly usher in the holiday season.

The dog days of summer are long gone, the routine of autumn is in full swing and our highly-anticipated winter celebrations are just around the corner. The air becomes crisp, social gatherings start to fill up our calendars, and we start to crave, almost on cue, pumpkin-spiced everything. But can you blame us?

More than a trend, pumpkin is the official flavor mascot of the season. It’s rich, sweet, and aromatic—perfection.

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I decide to fully pay tribute to the arrival of October by indulging in this most beloved fruit (yes, pumpkin is indeed a fruit). However, I chose to forgo the famed Starbucks latte to get my fix. Instead, I visit a charming skincare boutique in Montecito to treat my skin to a little pumpkin-spiced love.

season. As if the application of the pumpkin enzyme to my face, neck and décolleté wasn’t enough, I am treated with oxygen toner, fitted with an appropriate organic mask for my skin type, and soon after, enjoy a pressure-point cranial massage. Now I am truly convinced.

Just as appealing as the famed treatment is the proprietor herself, Nestled among the iconic, white storefronts along Coast Village Dee Dee, whose skin and spirit are equally radiant. Her dedication to the health and wellbeing of each Road sits Skin Prophecy Clinic. The Skin Prophecy visitor is apparent—an skincare institute and spa offers an additional bonus to my already lovely impressive variety of high-end services, visit. Not only does she match my and luckily for me, is the gracious host of my luxuriously festive facial. I find myself laying there in curiosity with a genuine passion for sharing her knowledge of skincare a state of pure bliss, soaking but she proceeds to direct me around Not to my surprise, the lush pumpkin treatment is as delicious for the skin up the keratolyic benefits and the almost fairytale-like shop with a as it sounds. The smooth golden and falling in love with the sweet, bag full of samples so that I can settle russet pulp puree treats your face with authentic aroma of pumpkin. into an appropriate home regimen. over 100 different types of vitamins, proteins and antioxidants, including highly concentrated beta- As I say my goodbyes to Dee Dee and my enchanting experience, carotene, responsible for its rich color. Recommended for almost I am quickly reminded that my festive pumpkin treatment is all skin types, the regimen will leave your skin smooth, hydrated and only one of many botanical blends. You mean to tell me there’s with a youthful glow. I find myself laying there in a state of pure also Cherry? Lemon? Pomegranate and Red Wine? Honey bliss, soaking up the keratolyic benefits and falling in love with the and Rosemary? I have to ask her again just to confirm. Having sweet, authentic aroma of pumpkin. I unashamedly admit to my just indulged in such pumpkin bliss for this October, I see no aesthetician that I would return for the treatment no matter what the reason why I can’t find a new flavor to celebrate every month.

“

SKIN PROPHECY 1230 Coast Village Circle, Suite B, Santa Barbara 805-969-6454 skinprophecy.com

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fashion Burning Torch Shirt, Bonita Level 99 Jeans, Bonita Sigerson Morrison Boots, K. Frank Patrick Mackay Ring, Rowan Jackson and Hyde Clutch, Allora by Laura Vintage Suitcase, The Blue Door

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HEATof the MOMENT Photographed by Meadow Rose Styled by Kirra Boelsterli Models Tara Blanchard with LA Models and Taylor Nigh with Next Model Management Makeup by Aide Lopez with Salon 119 Hair by Brianna Batross Location Whitewater, California

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ThePerfext Jacket, K. Frank Henry & Belle Shorts, Bonita For Love And Lemons Bra, Bonita Stetson Hat, The Blue Door Cara Miller Earrings, Jodi G Designs Turia My Pearl Necklaces & Bracelet, Jodi G Designs CLP Calf Hair Rings, Bonita Frye Booties, K. Frank

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Brave Star Selvage Shirts & Jeans Ray Ban Sunglasses

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ON HIM Brave Star Selvage Shirt, Jacket & Jeans Ray Ban Sunglasses ON HER Illia Leather Vest, K. Frank Patrick Mackay Earrings & Rings, Rowan Tai Multistrand Turquoise Bracelet, K. Frank Cimber Designs White Bracelet, Rowan The Hand Of Oz Necklace, Rowan

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Magaschoni Cashmere Poncho, K. Frank Joie Shirt, K. Frank Frame Jeans, K. Frank

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Brave Star Selvage Jacket Coach Messenger Bag, The Blue Door Ray Ban Sunglasses

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ON HER Illia Leather Vest, K. Frank Simon Miller Jeans, K. Frank Vintage Acme Cowboy Boots, The Blue Door Patrick Mackay Earrings & Rings, Rowan Tai Multistrand Turquoise Bracelet, K. Frank Erica Kleiman White Bracelet, K. Frank The Hand Of Oz Necklace, Rowan ON HIM Brave Star Selvage Shirt, Jacket & Jeans Ray Ban Sunglasses Shoes, Model’s Own

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Rag & Bone Shirt, K. Frank Brave Star Selvage Jeans Boots, Model’s Own Rag & Bone Beanie Vintage Walrus Hide Suitcase, The Blue Door

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ON HIM Brave Star Selvage Shirt & Jeans Ray Ban Sunglasses Boots, Model’s Own ON HER Rory Beca Dress, K. Frank Jeffrey Campbell Booties Cara Miller Earrings & Necklace, Jodi G Designs

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Gimo’s Leather Jacket, K. Frank Brave Star Selvage Shirt & Jeans Shoes, Model’s Own

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Calypso St. Barth Dress, Bonita Jackson & Hyde Tote Bag, Allora by Laura Sigerson Morrison Shoes, K. Frank Turia My Pearl Necklace & Bracelets, Jodi G Designs Rebecca Minkoff Sunglasses, Rowan

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Dolce Cabo Poncho, Jodi G Designs

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She Made Me Crochet Swimsuit, Bonita Beach Biya Sweater, Bonita Jeffrey Campbell Booties Rocio G. Necklace, Bonita Hat, Model’s Own

30 | OCTOBER 2015

Vintage Leather Jacket, The Blue Door Brave Star Selvage Shirt & Jeans Shoes, Model’s Own

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SAMA SAMA

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Written by Alexandra Sharova Photographed by Silas Fallstich

dining

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I

t’s Thursday night, and the sky is illuminated with scattered stars—the ideal date night backdrop. Hand in hand, we approach Sama Sama, Santa Barbara’s own dash of exotic spice.

Good fortune is clearly on our side, as we are led to the back patio—the coveted spot. An exposed brick wall covered in vines is reminiscent of SoHo, while string lights mimic the sky, adding an air of romanticism to the trendy eatery.

The restaurant is full and booming with energy: from laughter at the communal table to flames jumping in the exposed kitchen (upping the cool factor). This is not a unique occurrence. Every time I have dined—or attempted to dine—at Sama, it’s been packed. The allure is obvious.

Sama stands out against the array of Santa Barbara’s fusion and classic dining spots. Coowners and friends, Tyler and Ryan, wanted to liven up Santa Barbara’s palate, so they brought a taste of Indonesia back from Bali. The menu is a reflection of the colorful and rich blend of cultures found in the striking destination, making for an out-of-the-ordinary dining experience. And it’s certainly an experience.

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Up On MELONcholy Dill Ventura Spirits Wilder Gin, Gran Classico, Ananas Melon Purée, lime, pickling juice, dehydrated tangerine, flowering dill, black pepper

Everyone knows that the key to a good time anywhere is the company, and this particular spot attracts the best energy. Aside from the tropical origins of the cuisine drawing in curious guests, Sama continuously keeps the crowd on their toes with an ever-changing variety of pop-ups—featuring everything from local chefs with their own foreign dishes, to yoga brunch, to British bands. Young trendsetters and foodies of all ages revel in the dining adventure. In keeping with its on-trend essence, the chefs pride themselves in taking advantage of local farms, serving the best of the best in fresh and concisely grown products.

Our waitress drops off mixologist-crafted drinks,

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and my dreamy state is interrupted by the gentle bite of bourbon. The Alamo, whose fresh blueberry and blackberry mix mimics the deep fruity hints of the liquor, draws me in (and I do not drink bourbon, so this is an impressive feat). I’m so enthralled with my cocktail that I miss the arrival of our starter, the Eggplant Balado. Garlic peanuts and micro herbs add a light crisp to what must be cotton candy parading around as stir-fried eggplant, as it melts in mouth, much like my favorite childhood dessert. Next, we dig into our salad, and it’s anything but basic. Equipped with vibrant carrots, beets, quail egg, cabbage, and bok choy, the salad is hearty and light, all at once. Its crispy tempe-tofu toping adds just the right amount of ringing crunch, ensuring a party in your mouth.

The Ojai Rancho Capurro Pisco, Mezcal Vago, Ojai Murcott Mandarins, lime, sage

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Eggplant Balado Eggplant stir fried in chili sauce, garlic peanuts, micro herbs

Nasi Goreng Indonesian style fried rice, asian greens, cabbage, scallion soft scramble, shrimp crackers

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Rujak Salad Shaved carrots & beets, stone fruit, mango, strawberries, chilitamarind dressing, kaffir lime leaves, micro herbs

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The roasted pork-shoulder tacos arrive in chic trio form, and I can tell things are about to get messy. Crunchy tempura shells replace the typical corn option, holding within their embrace pork so perfectly done that it might just beat out a couple top Mexican joints. When the jidori wings arrive, I lose my inhibition, giving up socially accepted forms of manners.

I unapologetically dig in. Although the dish is meant for sharing, the decadently sweet and spicy sauce has triggered some deadly sins (greed and gluttony), and the planned 50-50 split takes a drastic turn to 70-30. I would say “I’m sorry,” but these bad boys are simply irresistible.

Next, cocktail number two makes its appearance. The Ojai Rancho boasts a unique blend of Pisco Capurro and mescal, reminding me of Spain, while local Ojai tangerine and sage accents work to bring the drink back to local relevance. With just the right amount of sugary citrus to sour liquor ratio, the drink is a winner, and an excellence refresher.

Tyler, the co-owner and chef, brings out our entrée: smoked sea bass, with a banana leaf wrapped around the supple fish like an emerald blanket. Removing the leafy curtain unveils the star of the show. The bass remains in

the spotlight while coconut curry flavors— redolent of Thai cuisine—playfully mix with lemongrass kaffir and Serrano chilies—creating an unexpected harmony. Of course, I use the opportunity to pick Tyler’s brain. Turns out, “Sama Sama” means “you’re welcome” in Indonesian, a fitting name for a dining experience that is certain to blow your mind.

The abundance of flavors, smells, and charming staging has me in a daze. Just when I think it is time to muster up some energy and get ready to go, another surprise is presented: dessert (aka the most important part of any meal). It’s the Pavlova, a beloved Indo treat. A crispy meringue cloud is gently covered in a homemade whipped cream blanket and sprinkled with fresh berries.

This is an absolute must-try at Sama. Following dessert I find myself in an unavoidable food coma, and I could not be happier about it.

It is said that the way to a man’s heart is through his stomach—well, the way to mine is through a killer restaurant, and I’m in love with it all. The beautiful night, memorable dishes, cocktails— whose various notes still echo on my pleasantly surprised palette—and the company, it was everything, and then some.

SAMA SAMA 1208 State Street, Santa Barbara 805-965-4566 samasamakitchen.com

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Market Gado Gado Salad Cabbage, bok choy, carrots, beets, brispy tempe & tofu, peanut dressing, quail egg

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Black Garlic-Miso Seabass Collar Breakfast radish, micro cilantro & arugula, bonito, crispy garlic, & lemon basil

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spa

Check-in to Check-out Written by Alexandra Gonzalez Photographed by Silas Fallstich

I

am on my way down to Beverly Hills for the day to get my very first massage.

Yes, you read that right, my very first massage. I’m slightly nervous, but also excited because I’ll be having my massage at the renowned Peninsula Spa at the celebrity-studded Peninsula Beverly Hills.

When I arrive at the Forbes Five Star and AAA Five Diamond luxury hotel I feel as if I have stepped into a palace. The attention to service is above and beyond and the decor is flawlessly elegant. Just a mere five minutes from the iconic Rodeo Drive, boasting 194 guest rooms (including 38 suites and 16 private villas), the hotel is utterly majestic and exudes Beverly Hills charm.

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As I walk into the spa, I am greeted by a Michelle Monaghan look-alike, only prettier, if you can imagine it. She lets me know that Sonia will be my masseuse for the afternoon, and instructs me to pass the double doors and make my way to the locker room. I walk through the serene maze of white marble to my locker, where I change into a plush robe for a day of pampering.

I immediately settle into the steam room, which smells of dewy mint, and I am finally able to relax completely.

While waiting for my massage, I consume three glasses of chilled cucumber and lemon water, along with a Granny Smith apple—oh, and a slice of cucumber. I then wander over to the waiting area where I flip through Vogue until I am summoned. Sonia appears right on the dot and lets me know that she will be taking care of me today. She makes me feel so comfortable that any butterflies I may have had surrounding my first massage diminish.

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Flickering candles, soft music and opalescent blue tiled walls set the mood in the treatment room. I’ve never felt so calm. As Sonia begins the massage, I am slowly transported into a world of absolute bliss. In fact, I begin to doze almost immediately. Her touch is neither too firm nor too light—it’s absolutely perfect. The best part is that I still have nearly 60 minutes left. Before I know it, I am literally purring. I try my very best to stay awake, wanting to relish in every moment of the massage. By the end of the hour, there is not a knot left in my body or a stressful thought in my mind.

After the most divine massage imaginable, I enjoy a revitalizing ginger lemon tea in the locker waiting room. As I sip, I peruse the lunch menu so that I’ll know exactly what to order when I arrive at the hotel’s rooftop restaurant. The hot fudge brownie is calling my name, so I glide through the spa, back to my locker where I quickly change and make my way to The Roof Garden. I am pleasantly surprised by how vibrant the lunch scene is. The music is sensational — an eclectic mix of 80’s pop (think Depeche Mode and The Clash)—which just adds to the atmosphere. The bread basket is irresistible, and I cannot help sampling the entire selection of house-made breads and crisps.

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Grilled Faroe Island Salmon Asian pears, Maytag blue cheese, pine nuts, radicchio, mizuna

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I begin lunch with two appetizers—Chicken Tortilla Soup, drizzled with avocado and topped with crunchy strips of tortilla chips, and the Ahi Tuna Chop Chop, prepared with a combination of coquito nuts (basically mini coconuts) and avocado enveloping the fresh tuna. Both are packed with perfectly balanced flavor. Next, I savor the chicken breast served with glazed Brussels sprouts and it is absolutely mouthwatering. For dessert, I indulge in the much anticipated decadent hot fudge brownie with vanilla ice cream melting tantalizingly on top. The massage followed by this exquisite lunch has been a dream, and I begin to question how I will make it home without falling asleep.

Immediately after arriving home, I run the entire meal off, of course. Just kidding, but it would have been nice, right?

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Ahi Tuna Chop Chop Sliced avocado, crisp pineapple, coquitos, Roof Garden picked herbs

Grilled Za'atar Spiced Petite Filet Mignons Quinoa tabbouleh, cucumber, charred bell pepper, almond purĂŠe SBLIFEANDSTYLE.COM | 49

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Call The Peninsula Beverly Hills today to reserve one of their amazing suites, a spa treatment at the worldrenowned Peninsula Spa, or to simply catch some rays— Hollywood elite style—under a poolside cabana on the roof, overlooking Beverly Hills. You’re welcome.

THE PENINSULA

9882 South Santa Monica Boulevard, Beverly Hills 310-975-2854 beverlyhills.peninsula.com

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healthy living

THEatWORLD your TASTE BUDS Written by Madison Ludlow Photographed by Silas Fallstich

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A

fter spending the last four years concentrating on jobs in the health and fashion industries, I knew I hadn’t spent enough time getting to know the unique Santa Barbara everyone raves about. This summer I closed my MacBook and set out to explore this beautiful town we call home.

I stumbled upon Kotuku Elixir Bar & Superfood Store during a long walk home from the downtown farmers market. And I only wish I had found it sooner. The shelves are loaded with organic Himalayan sea salt, organic maca chips, and organic raw cacao butter. A chalkboard menu on the back wall details the healthiest concoctions I can imagine. This is my idea of heaven.

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Olly Lithgow, the owner, informs me that many of his products and ingredients are sourced worldwide, from places like Northern China, and packaged and prepared locally in Santa Barbara.

While I am distracted by the wide array of essential oils to my right and homemade date balls on my left, Olly prepares a drink for me. He presents me with a beaker (of all things) and calls it his famous “Got My Goat” smoothie. A creative name for a creative drink. Filled to the brim of fresh coconut meat, organic almond milk, banana, added proteins, and powders, it is light in color with the most perfect creamy texture. My first taste is refreshing and revitalizing. And I need the extra protein after my busy morning.

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Olly is driven by feeding the belly the right way.

Without using ice or other fillers to fill up the cup, he sticks to using ingredients that are restorative and good for the body. Each drink offers special variations for every need. After I take the last few sips of my smoothie, Olly is quick to hand me another product he is quite proud of. Homemade coconut yogurt (popular in Olly’s native New Zealand). As a highly probiotic yogurt, it is extremely fresh and tart with a clean smooth taste. I am always excited to discover alternatives to lactose-filled yogurts for my breakfasts and late night treats, and this is my new favorite.

when I was a little girl. It’s absolutely amazing how something so healthy for you can taste this decadent.

Next up is something I have never tried before: reishi spore powder. What’s that, you ask? It is a pre-historic herb used to reduce stress and harmonize the body’s natural systems. I take a taste and feel an instant drying sensation throughout the entirety of my mouth. Moments later the powder takes on a wonderful smooth chocolaty consistency—reminiscent of sneaking tastes of batter from my mother’s baking bowls

Initially seeking to explore Santa Barbara, I feel like I’ve explored the world. As I wrap up my experience at Kotuku, I can say that this elixir bar is a one-of-a-kind spot. The creative, worldly and unique menu reflects Olly’s knowledge of food as a form of medicine. Whether you’re leaving yoga class or looking for a tasty treat on the go, Kotuku might steal your taste buds like it stole mine.

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KOTUKU

25 E De La Guerra Street, Santa Barbara 805-897-3382 kotukuelixirbar.com SBLIFEANDSTYLE.COM | 57

fashion

above SANTA

BARBARA

Lounge in style on the Canary Hotel’s rooftop terrace with light layering, cozy knits and flowy staples.

Photographed by Meadow Rose Styled by Kirra Boelsterli Models Caitlin Rose and Chanique Greyling with Elite Model Management Makeup by Rose Serrano with Carlyle Salon & Style Bar Hair by Krysta Withrow with Carlyle Salon & Style Bar Manicures and Pedicures by Thu Ly and Hue Lao with Aqua Nail Bar using LVX nail polish in Crimson and Cameo Location Canary Hotel

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Faithfull The Brand Dress Michael Kors Shoes Coordinates Bracelet, Rowan

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Faithfull The Brand Turtleneck Current/Elliot Jeans, Rowan All Saints Booties Truong & Co, Platinum & Diamond Ring & Bracelet

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Faithfull The Brand Romper Truong & Co. Diamond Necklace

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Faithfull The Brand Romper Truong & Co. Diamond Necklace & Sapphire Ring

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Amina Rubinacci Coat, Alllora by Laura Acacia Swimsuit Citizens Of Humanity Jeans, Rowan Michael Kors Shoes Truong & Co. Diamond Necklace

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Ramy Brook Top, Allora by Laura Citizens Of Humanity Denim Skirt, Rowan Zara Heels Truong & Co. Rose Gold & Diamond Ring

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Stillwater Dress, Rowan Frye Boots Lisa Edwards Necklace, Rowan

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Katia Serafini Sweater, Allora by Laura Allora by Laura Private Label Leggings All Saints Booties Truong & Co. Yellow Diamond Ring

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Katia Serafini Sweater, Allora by Laura Faithfull The Brand Pants Necklace & Rings, Model’s Own

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dining

TO DINE FOR Written by Alexandra Sharova Photographed by Silas Fallstich

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S

anta Barbara is known for its luxury, attracting visitors from around the world to revel in the paradise a lucky few call home. With such a reputation comes certain expectations. Wine Cask meets and exceeds them. The restaurant is a reflection of the finer things SB presents; rich and extensive wine options, 5-star-style dining and classic décor.

The atmosphere takes me back in time, to old New York, to places you read about in Fitzgerald novels. Leather couches and chairs in deep tones are complimented by golden drapes, perhaps hinting to the fine dining ahead. As the name implies, Wine Cask specializes in providing top quality wine—it’s a connoisseur’s dream. Wine Director, Branden Bidwell explains his formula for choosing a wine to join his list of exquisite selections, and apparently it needs just three things: “Great quality, a good story, and a fair price.”

Voyage of Tomatoes Tomatoes, Herbs de Provence goat’s cheese, basil, tomato consommé

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Branden believes a good story adds romance and a personal note to any wine. Speaking of wine, here comes my first glass. It’s sparkling…but Chardonnay (2011 Flying Goat Cellars “Goat Bubbles” Blanc de Blanc of the Santa Maria Valley), with citrus notes, rather than sweet or brut, as is common in sparkling wine. The unique feel and flavor more than makes up for my initial confusion. Along with the glass comes the Voyage of Tomatoes. I never realized how many varieties of tomatoes and ways of preparing them there are until now. Salty, yet light notes of fabulous herbs de Provence goat cheese flatter the bursting tomatoes, while basil seals the deal on the starter.

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Local Hamachi Crudo Compressed watermelon and cucumber, watermelon radish, crystal basil

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Coinciding with the sky-high standard of Wine Cask, Chef David Rozner, boasts an awardwining resume. He and Branden create wine and dish pairings that seamlessly complete one another and the overall dining experience. This perfect partnership is displayed in the Local Hamachi Crudo, which comes out with a blend of Chardonnay, Pinot Gris and Pinot Blanc (2014 Barden “Fonte” from Santa Rita Hills). Compressed watermelon and cucumber accompany a hamachi so fresh that I imagine it went straight from the harbor to my plate.

To top of a flawlessly refreshing combination of flavors is a vinegary marinate with crystal basil—ensuring visitors stay on their toes. My wine complements the hamachi with notes of apple and citrus; despite its colorful blend, it doesn’t steal focus away from the dish.

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Crispy Mediterranean Bream Corn and clam ‘chowder,’ homemade oyster crackers

After experiencing two impeccable pairings I cannot help but wonder how the two gentlemen work their cohesive magic. Branden tells me it’s all about balance, “Ingredients play a vital role and each has a counterpart in a wine—from there I see if the dish needs the wine to play a supporting role, or if the wine needs to be the star of the show.” Sounds complex. Luckily, just as I’m questioning which I liked more in each pair—the wine or food—my entrée arrives, stealing all my attention.

Crispy Mediterranean Bream is presented like a work of art—slightly avant-garde, but appetizing nonetheless. The dish is seafood heaven. Sitting upon black squid ink is cream corn chowder with actual clams, and to top it off the bream manages to stay juicy with flavor, but still light. If the entrée sounds powerful, the accompanying wine would have to be called intense, in comparison.

Hailing from Santa Rita Hills, this red is lavish with deep fruit hints that are met by an herbalpeppery finish. It’s one of those wines that leaves one asking where it all went.

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Pork Chop “Milanese” Blistered cherry tomatoes, artichoke, asparagus, olives, pine nuts SBLIFEANDSTYLE.COM | 81

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Peach Tarte Tatin Peach sorbet

Branden’s attention to his customers’ needs and preferences is apparent as he brings me a glass of Sauvignon Blanc—my go-to wine of choice—for dessert. With it I receive a Peach Tarte Tatin whose caramel beautifully blends with the citrus tang of a peach coulis. Topped off with a mini cone of peach sorbet, the dessert references comfort food, upping it with luxurious touches. Meeting the delicious tarte is the honeyed floral finish of the Santa Ynez Valley Sauvignon Blanc, a glorious ending to the evening.

Wine Cask is the type of spot where you can blindly select any item on the menu and be certain it won’t disappoint. Better yet, each properly paired wine will take your dining experience to the next level and leave a lasting impression.

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WINE CASK

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84 | OCTOBER 2015

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LIGHT 25 DAYS ON THE JOHN MUIR TRAIL Written by Jenna Newburn Photographed by Silas Fallstich

T

he fluffy, white popcorn clouds blacken ominously and my heart pounds as I rush to set up my nylon shelter. It’s perfectly timed; I zip up my tent the moment the thunder claps, making me jump.

Lightning strikes ever closer and the rain pounds on my millimeter of nylon. Tears threaten to dampen my cheeks, but I am safe and cozy. Someone near me, in his own tent, reads jokes out of a book, the kind of jokes that are story-like and make you wait five minutes for the punch line. Laughter from him and his companions makes the storm seem not so bad. After a couple of hours of torrential downpour and thunder-induced rock slides, the quiet returns. We emerge from our tents into the cool afterglow of the storm and the sun bursts through the clouds just in time to provide us with a glorious sunset. It is day eight of my twenty-five day adventure on the John Muir Trail, hiking from Cottonwood Pass to Yosemite. By myself.

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By day fourteen, mile one hundred and fifty, the storm is only a memory and my trail legs are their strongest yet.

My trail lungs are catching up, my pack feels weightless.

My shoulders are strong and my strap-bruised collarbones support everything I need. The mountains make me feel small and insignificant; they humble my body with their ability to sear my muscles to the core. Despite this, I feel powerful. My legs and feet, with all those minuscule bones, carry me over each peak. Wherever I want to go, the only thing I have to do is put one foot in front of the

John Muir has been a hero of mine since I was ten, when my nomadic next-door neighbor—claiming to be Muir’s greatgrandson—told me and my brother all about him. I was intrigued by this mysterious character who traveled the mountain peaks and helped establish our National Parks system. I was already fascinated by the Sierras, thanks to my annual family camping and fishing trips where my grandpa taught us how to cook peach cobbler in a cast iron pot and clean our own trout. But it wasn’t until postcollege that I decided to explore these great beasts on foot. My

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other. By day sixteen, twelve thousand-foot mountain passes that seemed daunting two weeks ago are gobbled up before lunchtime. I know I can do this.

If one measures wealth in glittering alpine lakes, brown trout-choked streams, or rich, clean oxygen, then I am in the top 1%. The scenery is unimaginable. As a Sierra lover, I have seen a lot of granite fields and Indian Paintbrush in my life, but the sheer vastness of being days away from a road is beyond words.

dad, another hero of mine, had the greatest stories of backpacking when he was a teenager and I wanted to make my own great stories.

Usually, my summers are filled with weddings, bachelorette parties, and (now, increasingly) baby showers, but for whatever reason, this year was light on obligations. So, after a few summers of five-day treks with Pops, I proposed to take on the entire John Muir Trail; a twenty-five day journey, traversing the most beautiful scenery the Sierras have to offer. Although I love the companionship of my dad, I wanted to tackle this adventure on my own.

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Come springtime, planning commenced. There, I was met with my first challenge: the most flawed permit system in existence. I learned that permits are distributed by a lottery system and luck didn’t seem to be on my side. After days of crushing denial, I decided to channel my inner salmon and swim upstream. I would tackle “America’s Greatest Trail” in the opposite direction than the masses and hike from south to north. It wasn’t until day four of my solo mission that I learned this is considered the “purist way”—the way the trail was intended to be walked. Even better.

So, after six months of research, two weeks of food prep and eighty hours of wilderness first responder class, here I am, at Cottonwood Pass trailhead, saying a tearful goodbye to dad. The planning, the packing, and the (lack of!) training suddenly feels inconsequential.

The only thing that matters is taking my first step on the trail. Anything I forgot, whatever I should have done, can wait until my twenty-something day journey is complete.

Forests, meadows, Bambis, wildflowers, and rushing streams greet me on the first day. Sinister clouds loom overhead, providing a sublime landscape. My tears from the good-bye quickly dry and an interesting balance of anxiety and excitement sets in. I don’t know where to look or what to focus on. As I gain elevation quickly, the scenery becomes more striking. The usual necessity for cell service and high-speed internet is meaningless, as the weight of my iPhone won’t be making this journey with me. Daily life has been setaside for something inspiring and adventurous.

A slight breeze has my hair dancing behind me and shares an overwhelming aroma of wildflowers for an instant, then it’s gone. My first day has been a cluster of trailside outlets and I’ve enjoyed each and every one. As daylight starts to fade and mile fourteen comes creeping up on me, I round the bend onto a peaceful meadow beside a babbling brook with two other friendly campers already set up. They invite me to join them and I gladly accept. Soon, my pasta is bubbling on the stove and warming my belly. The exhaustion I

feel at the end of this first day is indescribable and I’m questioning my sanity. But inside my snug tent, I fall asleep as soon as I shut my eyes.

A perfect night’s sleep gives way to a sunshine drenched morning, and in good spirits, off I go. When I stop for lunch at the base of Mount Whitney I am awestruck by the enormity of this 14,495-foot granite beast. I now understand how John Muir found such eloquent words for this amazing place. When such immense beauty surrounds you, beautiful words flood your thoughts.

Many fellow hikers are impressed by my decision to be out on the trail “alone.” I thank them politely and go on my way. Impressive? Maybe. But even though I am not walking with another person, I am not alone. I am meeting interesting people every day and loving the trailside conversations.

Extreme outdoor enthusiasts claim that the JMT is the “Sierra Highway,” choked with hikers and bucketlisters. Yes, there are people on the JMT, but they are friendly, interesting, excited people who are out for an adventure, soaking up everything the Sierras have to offer. For me, all of the bustling swimming holes, filled mountain passes, and friendly trail chatter only add to my experience.

My hike is filled with new faces and also some familiar ones. One of the highlights of my trip is when a dear friend of mine brings me a resupply box. Laughing with your bestie aside a crystal clear mountain lake cannot be beat. Ten days after that, my boyfriend meets me with another resupply box at Vermillion Valley Resort, which caters to hikers and has a general store, restaurant, ice cold beers, laundry machines, and showers. He brings a car full of tasty, real food, and I eat more in twelve hours than I have the previous sixteen days combined. Homemade pancakes, sweet midsummer nectarines, and juicy burgers, complete with bacon and avocado, round out my “zero day,” a day well spent with zero miles walked.

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‘

...there will always be something bigger—the mountains, the icy swims, the sunsets—calling to me.

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When I return to the trail the following morning, he joins me, hiking with me for the next two days. It is amazing to share this scenery with someone else I feel so close to. In those two days, we make it through a hail storm, camp off trail, stay up late enough to properly see the stars for the first time, and witness the most gorgeous sunset I’ve seen in my twenty-nine years on the planet. After forty-eight hours, we bid farewell on the bank of a serene alpine lake and I am “alone” again. Saying goodbye is difficult, but I feel strong and ready to conquer the final sixty miles on my own. I know I can finish and I know every step will be exhilarating.

Six days later, I walk down the steep staircase into Yosemite Valley. I pass hordes of climbers up early for their Half Dome ascent and hikers on day one of their John Muir Trail journey, exuberant with smiles one minute and cursing their extra pair of socks the next. Someone in particular stands out: a foreign girl in tears leaning against the rock wall with a monster backpack towering over her. “Are you doing the JMT?” I ask. “Yes, but I want to quit already,” she tells me through teary eyes. “Don’t,” I tell her, “The best is yet to come. Camp with some friends of mine a mile up the trail, they will

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make you laugh.” I think back to that afternoon of thunderstorms, with the jokers in the next tent, and smile.

Now I am back. Back home, back to my job, back to my life. Back to “reality,” whatever that means. It’s funny, but I think the most “real” thing I have ever experienced was out there on the trail. I discovered that you don’t go to the mountains to escape, you go there to really live.

Did the trail change me? How could it not? I find myself daydreaming about the simplicity of walking all day, the excitement of unwrapping my daily fun sized Snickers, and the pure euphoria of sliding into a down-filled cloud of a sleeping bag at the end of a day properly carpe diem-ed. Yes, I love the comforts of daily life in Santa Barbara, the half-and-half in my coffee, the access to hot water and soap, and knowing that loved ones are just a moment away.

But there will always be something bigger—the mountains, the icy swims, the sunsets—calling to me. To quote Gary Snyder, a poet I recently discovered, “learn the flowers/go light.” Thanks to John Muir and his trail, I know I can always learn, and I can always go.

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recipe

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

Shrimp Pesto Pasta

Ingredients:

Directions:

Yield: 4 servings Pesto: 2 cups packed fresh basil leaves 1 handful fresh parsley leaves 2 cloves garlic 1/4 cup walnuts or pinenuts, toasted 1/2 cup freshly grated parmesan cheese 2/3 cup olive oil Sea salt and freshly ground pepper, to taste Pasta: 1 lb shrimp, peeled and deveined 1 lb linguine pasta 2 tbsp butter 2 cloves garlic, chopped 3-4 garden fresh tomatoes, chopped grated parmesan cheese

Photographed by Silas Fallstich 94 | OCTOBER 2015

For the pesto: In a food processor, combine basil, parsley, garlic, nuts, salt, and pepper. Pulse until coarsely chopped. Add parmesan cheese and pulse again. Slowly add olive oil until the mixture has reached desired thickness.

For the shrimp: In a large skillet, melt butter and garlic together. Add shrimp and cook until pink, about 3-5 minutes.

For the pasta: Bring a large pot of water to a rolling boil. Add a palm-full of salt. Add pasta and cook 8-10 minutes. Drain. Immediately add 2-3 tablespoons of pesto to hot noodles and stir until coated. Pour the shrimp and butter mixture over the pasta, and toss with freshly chopped tomatoes. Serve and top with parmesan cheese and chopped parsley if desired.

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

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beauty

Carlyle

SALON SKIN: GLO MINERALS LUXE LIQUID FOUNDATION AND PRESSED BASE POWDER FOUNDATION BROWS: GLO MINERALS TAUPE BROW POWDER

EYES: GLO MINERALS BANANA EYESHADOW AND THEY’RE REAL! BENEFIT MASCARA CHEEKS: GLO MINERALS SWEET BLUSH AND SUNLIGHT BRONZER

LIPS: GLO MINERALS SEASHELLS LIPSTICK AND LIPGLOSS IN BROWN SUGAR

HAIR: DAVINES OI/OIL AND SEA SALT SPRAY

AND STYLE BAR MAKEUP

by Rocio

First, I prepped Caitlin’s skin with Glo Therapeutics Tinted Moisturizer in Medium. Then, I applied Glo Minerals Luxe Liquid Foundation in Brulee. Next, I stippled in Glo Minerals Pressed Base Powder Foundation in Honey Medium. I contoured her face and cheekbones with Anastasia Beverly Hills Medium to Dark Contour Kit, followed by Glo Minerals Sweet Blush and Sunlight Bronzer for her cheeks. Next, I applied Glo Minerals Banana Eyeshadow to her eyelids and layered They’re Real! Benefit Mascara on her top and bottom lashes. I filled in her brows with Glo Minerals Taupe Brow Powder. I finished off this natural look with Glo Minerals Lipstick in Seashells layered with Glo Minerals Lip Gloss in Brown Sugar.

HAIR

by Daisy

First, I prepped Caitlin’s hair with Davines Oi/Oil and some sea salt spray. Then, I curled her hair with a one-inch tapered curling wand, alternating the directions and the size of the curls to give it a natural beachy look. When I finished curling her hair, I had her flip her head upside down and sprayed it with Davines Medium Hold Hair Spray.

After she flipped her head back up, I took a wide tooth comb and combed through, pulling out the curls a little and breaking them up. A little more sea salt spray for texture and you have beach waves!

Katia Serafini Sweater, Allora by Laura

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THE LOOK Photographed by Meadow Rose

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For appointments call Carlyle Salon & Style Bar 805-963-8787 350 Chapala St #101 Santa Barbara, CA

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