September/October 2024 | Santa Barbara Life & Style Magazine
More than just a jewelry brand, Raine Calabasas, founded by the visionary Kari Kozma and Taylor Ditzel, curates exquisite, one-of-a-kind, hand-selected pieces. This unique company brings the world of fine jewelry and permanent jewelry directly to you, appearing at exclusive events, intimate boutiques, and fashionable soirees.
Follow their captivating presence on Instagram @raine_calabasas or visit their website rainecalabasas.com to book them for your next event!
EDITOR IN CHIEF & PUBLISHER Ottocina Ryan
ART DIRECTOR Vide Olsson
STAFF PHOTOGRAPHER Silas Fallstich
PHOTOGRAPHERS Jackie Beran, Ryan Mayo, Jon Premosch
WRITERS Bennett DiDonna, Laura Hupp, Nicole Johnson, Alexandra Lee, Emma Roberts Calemine, Maddy Sims
PHOTOGRAPHY Jon Premosch
STYLIST Ottocina Ryan
MODEL Daria Miko with Two Management
HAIR & MAKEUP Ja’Nice Ramos
LOCATION Butterfly Beach
Sweater MIU MIU The Webster Bikini SO DE MEL
Necklace KAI LINZ 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@sblifeandstyle.com santabarbaralifeandstyle.com
CONTENTS
SEPTEMBER/OCTOBER 2024
IN EVERY ISSUE
SBLS SPOTLIGHT 21
Toasting to new shops and sips around town.
COVET & CRAVE 22
R&R gets real with these elevated home accessories.
THIS SEASON 24
Play sommelier for the day.
DINING
SMOOTH CREAMINAL 26
The ice cream parlor celebrates a decade of breaking the flavor rules.
A LABOR OF LOAF 30
Bob’s Well Bread is warm inside and outside of the oven.
WELLNESS
INHALE, EXHALE 36
Breathe it in to work it out.
PROFILES
PLAY PROPER 40
J.Pritchard: the brand celebrating pickleball’s royal family.
HEART OF GOLD 46
Raine Calabasas is a gem.
FASHION
THE BUTTERFLY EFFECT 50
Warning: particularly potent at golden hour.
TRAVEL
COAST 64
The water’s fine at The Ritz-Carlton, Laguna Niguel.
RANCH HANDS 68
A wine country wonderland awaits.
MIDAS TOUCH 72
All that glitters at Four Season Napa Valley’s Auro eatery.
LONDON & COUNTRYSIDE 76
Keeping calm and carrying on through English classics.
SBLS SPOTLIGHT
BY Alexandra Lee
1. WINE AND DINE
From August through December, Funk Zone mainstay Hotel Californian is hosting its once-a-month winemaker dinner series, featuring a four-course meal curated by Executive Chef Travis Watson paired with a different Foley Family winery.
2. FOLLOW THE MUSIC
The Auberge Resorts Collection introduces its new Concert Series, kicking off with an exclusive performance by Kate Hudson at The Inn at Mattei’s Tavern on October 6. The concert series, which is sponsored by MercedesBenz, boasts an unparalleled intimate listening experience.
3. ARRIBA, ABAJO
San Ysidro Ranch
partnered with Código 1530 Tequila to debut the Ty Warner Reserve, a one-ofa-kind tequila blanco served exclusively at the Ranch, and hosted the bash of the summer to celebrate. With only 111 bottles produced, the tequila features smooth citrus notes and a touch of hazelnut.
4. BEST DRESSED
Global luxury menswear brand ZEGNA recently launched its newest flagship store, located at Rosewood Miramar Beach. Stop by to try out the brand’s well-loved Made to Measure experience, timeless formalwear, and iconic styles such as the Triple Stitch.
Follow @sblifeandstyle for daily behind the scenes content, new restaurants, events, getaways, and more...
HOME SWEET HOME
COZY UP AT HOME WITH THESE ELEVATED INTERIOR PICKS FOR AUTUMN LIVING
1
Tom Dixon
Fat Lounge Chair
Ideal for dressing up any home office or living room, the Fat Chair is just what it sounds like—plush and huggable, ideal for any sitting position. In textures from furry to fluffy and hues from pitch black to lime green, there’s no shortage of possibilities to switch up your seating arrangements. tomdixon.net
3
Lemieux Et Cie
Chloé Side Table
BY Alexandra Lee
2
Loewe Large Mushroom Candle
As the weather cools, cozy up with a rich, earthy scent reminiscent of portobello mushroom finished with autumnal, woodsy notes. The neutral glazed terracotta vessel pairs perfectly with a textured bowl, seen below. perfumesloewe.com
Sleek with a touch of whimsical, this side table is a perfect fusion of current and classic to suit numerous interior design styles. Crafted out of travertine stone and oak, the table’s mixed materials add a touch of elegant sophistication. lemieuxetcie.com
Vant Scalloped Wall Panels
In an array of finishes, including velvet, leather, weave, and merino wool, these scalloped wall panels create the perfect eye-catching backdrop for your bedding. Plus, they are extra-customizable, and even easier to assemble. vantpanels.com
6
4
Gray Gardens Bowl
Throw some artisanal funk into your home with a whimsical hand-crafted cement bowl. Available in a variety of neturals, pastels, and jewel tones, this centerpiece is sure to add depth and texture to any space. www.graygardens.co
5
Patrona Textiles
Black & White
Perdiz Wool Blanket
Handmade by indigenous artisans in the north of Argentina from 100% pure sheep wool, this Patrona Textiles black and white-toned blanket is a neutral-lovers dream. patronatextiles.com
SOMMELIER SCHOOL
Sip your way through our study of Santa Barbara oenology
BY Nicole Johnson
SLOW AND STEADY
Paula Tabalipa, a Brazilian-born-and-bred veteran of Hollywood costume design, is reconnecting with her roots through Tabalipa Wine Co. Treasuring the serenity in slowing down, the budding vigneron is growing small-batch Syrah Rosé with refined flavor. Paula’s sustainable farming and minimal intervention techniques bring her Brazilian tranquility to bear on a historic 20-acre estate, originally tilled by Dale Hampton, a trailblazer in Central Coast wine. Backed by the esteemed expertise of Dragonette Cellars and graced by unhurried hands, Tabalipa Wine Co. is a go—and the freshly bottled 2023 N°01 Rosé is a crisp debut for the boutique brand. tabalipawineco.com
IN THE STARS
San Ysidro Ranch ’s world-class wine cellar is reaching celestial heights. The resort has procured 138 vintages from celebrated Bordeaux estate Château d’Yquem, cultivating the most extensive restaurant allocation of its kind in North America. Of the vineyard’s nearly 700-year history as a standard-setter in dessert wine, this Premier Cru Supérieur collection featuring vintages from 1811 to 2008 is its almost 200-year highlight reel. Its star is the 1811 “Comet Vintage,” mystified by an astronomical alignment during its harvest. Less than 10 bottles remain, once earning them the loftiest price tag of any white wine in the world. You’ll have to taste it to believe it: perhaps through San Ysidro Ranch’s new Ty Warner Wine Collective, a range of customized tastings, consultations, and classes showcasing its otherworldly offerings. sanysidroranch.com
CHATEAU D'YQUEM COLLECTION
TABALIPA WINE CO
A LEGACY, LIONIZED
The magnum opus of DAOU Vineyards is making its latest debut. Honoring the roaring legacy of the Daou brothers’ father, the 2021 Estate Soul of a Lion marks the bold return of the winery’s leading varietal. Cultivated at an elevation of 2,200 feet on the family’s 212-acre Paso Robles terroir, the berry-rich Cabernet Sauvignon has solidified DAOU’s spot on the viniculture map since its 2010 inception. Lauded for its vibrant tannins not to mention an impressive 96-98-point rating by Robert Parker’s Wine Advocate 2021 Soul of a Lion is paired best with autumnal fare on star-lit nights. daouvineyards.com
SIP SIDEWAYS
VINEYARD VOYAGE
Next spring, jet-set from Alma Rosa Winery’s terroir in the Sta. Rita Hills to the slopes of Sarajevo. From May 25 to June 3, 2025, the Vineyard Trails of Bosnia tour will offer an unrivaled field study in the rich viniculture of Bosnia and Herzegovina, Slovenia, and the Istrian Peninsula of Croatia. Ancient ruins and boat rides will interweave between private tastings at premier estates of the Balkans, where centuries of organic cultivation run through the veins of every mountain and waterway. Skillfully guided by Alma Rosa winemaker and native Bosnian Samra Morris, the intimate 18-person escapade is the ultimate synthesis of wanderlust and wine.
wineloverstravel.com
The Hitching Post Wines is celebrating 20 years of Sideways, the Academy Award-winning film that elevated their iconic bottles to the big screen. Throughout September and October, savor a special edition of their flagship Highliner Pinot Noir—touted by Paul Giamatti and Thomas Haden Church in the movie—in the Hitching Post 2’s classic Buellton restaurant and tasting room. A series of three winemaker dinners, hosted at The Hitching Post 2 on September 15, La Paloma Cafe on September 24, and Jar in Los Angeles on October 25, takes this birthday bash on tour. True buffs of the 2004 blockbuster are invited to the Sideways 20th Anniversary Festival on September 29, a screening at the Solvang Festival Theater paired exquisitely with an evening of live music and refreshments at the Hitching Post 2. And don’t worry—though Sideways isn’t yet drinking age, this is all legal. hpwines.com
2021 DAOU SOUL OF A LION
ALMA ROSA WINERY PHOTOGRAPHY SILAS FALLSTICH
SIDEWAYS
creaminal SMOO TH
CREAMINAL, A SANTA BARBARA-BASED ICE CREAM BRAND KNOWN FOR ITS INVENTIVE AND NOSTALGIC FLAVORS, CELEBRATES 10 YEARS OF SWEET SUCCESS
BY Maddy Sims PHOTOGRAPHY Ryan Mayo
Creaminal started by accident. That’s one of the first things Piti Sukavivatanachai will tell you if you ask how he launched his successful ice cream venture. He and his wife (and co-owner) Kathy were working in LA, but moved back to Santa Barbara to help his family’s Thai restaurant, Your Choice, on Upper State Street.
“Here at Your Choice, we've been making ice cream since we opened. We only had one flavor, which my mom made,” Sukavivatanachai says. “I helped her out, and that's how I learned the basics of making coconut ice cream. From there, I started experimenting and the ice cream became its own thing—that's when I wanted to create a brand around it.”
Yet if you consider the extensive, eccentric menu, the playful branded merchandise, the long lines on Saturdays (every week they host an ice cream social called No Sad Sundaes), and the fact that they’re celebrating their 10th anniversary this year—it’s clear this endeavor was no accident.
Sukavivatanachai grew up at Your Choice, doing his homework in the corner where we now sit, reflecting on the past 10 years of his ice cream brand, Creaminal. “I wanted to do my own non-restaurant thing,” he chuckles. “Same with my wife. She grew up in a restaurant and didn't want to come back to the industry either.” After they met each other, they’d visit Santa Barbara to see his family. They ended up sticking around to help out.
For Sukavivatanachai, making ice cream was the most rewarding experience. “I love ice cream—I think everybody does,” he smiles. “To make ice cream, see it come together, and watch other people enjoy it, that made me really excited.”
Despite the fact that it’s an ice cream business, everything about Creaminal radiates warmth: the sunny yellow walls of the restaurant, the glowing string lights, and Sukavivatanachai’s friendly smile. Bright, fun illustrations decorate brand merchandise—done by Sukavivatanachai’s friend J.D. Javier—which lines the entrance. As soon as you step foot into the building, you can’t help but smile.
“I've always wanted to have a spot where people could come in if they're having a good day or a bad day and be happy,” Sukavivatanachai explains. His eyes soften as he says this. You can tell his whole heart is in his work.
“I love coming in early before the restaurant opens—I come in at 5 or 6 a.m. just to make ice cream. It's so fun,” Sukavivatanachai smiles. His face lights up as he talks about it. That’s the magic of this entire endeavor: the pure, childlike joy he gets and spreads from making ice cream.
With his black t-shirt, baseball cap, and quiet, humble demeanor you might not expect Sukavivatanachai to be the creative genius behind the inventive menu flavors, including Vietnamese Coffee Mud Pie, Malted Ube, and Strawberry Calamansi. But he’s always been creative— he was a musician growing up. You can see it as he talks about different ingredients, waving his hands like an orchestra conductor, explaining how they all work together.
He and his wife’s Asian-American upbringing influence a lot of their menu. “We talk about flavors we really liked growing up, whether that's a candy we had or a drink,” he explains. One example: their cult-favorite Thai Tea Oreo. “Cookies and cream is my all-time favorite ice cream, so I wanted to put a twist on it.”
His personal favorite flavors right now are Kathy’s Dream, a malted ube ice cream with torched housemade marshmallows and Biscoff cookies (I have to stop myself from asking for some as he describes it to me) and the POG sorbet (one of the many vegan flavors on the menu). Sukavivatanachai says those vegan flavors are a point of pride for him.
“It's not easy making plant-based ice cream compared to regular ice cream,” he says. “You can easily make regular ice cream creamy, but you have to figure out ways to mimic that same texture for plant-based ice cream. I feel like our vegan flavors are up there with the regular flavors. If I told people they were regular ice cream, I think they'd believe it.”
Looking back over the last 10 years, Sukavivatanachai says he’s most proud of the community he and his wife have built. “It's cool to see a bunch of people come together and enjoy ice cream,” he smiles. “It's great to be a part of this community, especially this part of town.”
A key part of this comes from their weekly ice cream socials, No Sad Sundaes. “I don't want to bad mouth anybody, but I had a sundae in town and it was really, really bad,” he laughs. “I took a picture of it and I texted it to my friend. He said, ‘That's a sad sundae.’ I was like, ‘I'm going to do one and it won't be a sad sundae.’”
Every Saturday night at 8 p.m., Your Choice closes and Creaminal takes over. “We were trying to figure out ways to get people to come into the doors to try some ice cream,” he says. “By the second No Sad Sundaes, word of mouth from the first one already spread.”
The sundae flavors change every week, and sometimes involve collaborations with other local businesses. Recently, Creaminal teamed up with Dawn Cafe to create an affogato-inspired menu, for example. “I wanted to get our ice cream out to more people and combine it with flavors that I think people wouldn't normally do at home.”
Ice cream lovers will be happy to know Saturdays aren’t the only day you can enjoy Sukavivatanachai’s creations. You can also get scoops and pints at Your Choice during restaurant hours or pick up pints at The Eddy. “Every now and then, we go around to the Dart Garden or the Funk Zone,” he says. “Whenever people want us out there, we're there.”
It’s incredible to take in everything Sukavivatanachai and his wife have built over 10 years. “For me, it only feels like I've been doing this for two years,” he laughs. “Time has flown by. Now that I think about it, I learned a lot about making ice cream.”
Despite the huge success the brand has seen, Sukavivatanachai is hungry for more. He continues to experiment with new flavors (he loves getting customer input) and hopes to grow Creaminal further. “I want to have our own standalone shop someday where we can do ice cream socials every day.”*
The first thing you notice when you walk into Bob’s Well Bread is the warmth that radiates throughout the space. It goes beyond the cozy wooden accents, the sun streaming in through the windows, and the homemade pastries on display. It’s a feeling that floods the entirety of the shop. People laugh on the shaded patio. Workers chatter behind the exquisite marble countertops. At the center of it all is Bob Oswaks, the founder, at the register greeting each person with a wide, contagious smile. He hugs regulars. He suggests menu items to newcomers. He scans the room constantly, monitoring who comes in the door and what comes out of the kitchen. You can tell this venture is his entire heart, and he’s the pulse that keeps it going.
In this digital world full of impersonal interactions, Bob’s Well Bread feels like a vacation to a different place entirely. Here, people ask you how you’re doing—and they genuinely want to know your answer. Customers greet Oswaks by name. Workers laugh with each other throughout the day. A steady stream of people enter through the glass doors, smiles stretched across their faces. Gorgeous roses line the tables outside. Mellow music floats over the seating area, leaving room for conversation (or for silence while you gobble down the delicious food). It’s an escape, a true experience, which is exactly what Oswaks envisioned when he set out on this endeavor 10 years ago.
Oswaks didn’t grow up dreaming of being a baker. He was an ultra-successful marketing executive in the entertainment industry, building his career for over 30 years. His work brought him overseas to London, where he spent time traveling to France with his family. Then, he came back and had a conversation with a colleague that changed his life forever. “He said, ‘Something's over. Find your next.’ Meaning find your next passion, find what's next for you in life,” Oswaks says. “That's a bitter pill to swallow when you've done something your whole life, and you think that's what you're destined to do.”
BEANS ON TOAST
CHOCOLATE BABKA
Oswaks wasn’t sold on leaving the entertainment industry just yet, but used his free time to make bread and pizza with his wood-fired oven in his backyard. “People were telling me, ‘Oh my god, this is so good. It's the best bread I've ever had,’ and I'm starting to get this light bulb moment,” he says. So he found a baking school in San Francisco called San Francisco Baking Institute. “Over the course of two years, I would go up about every month, take an intensive week-long course in sourdough, baguettes and ancient grains, pastry and all these different things,” he says humbly, as if this is not difficult at all. “At the same time, I was working with a professor from UCLA who taught entrepreneurialism, who helped me develop a business plan.”
On August 1, 2014, he and his wife opened the first bakery in Los Alamos. It didn’t take long for word to spread. By Thanksgiving of that year, Oswaks says, he saw the first mark of true success. They closed early on Thanksgiving day, after selling pies and breads. “By the time we got to Los Alamos the next morning, it was 10 a.m. The line was out the door,” he smiles.
The success continued on, and, six years later, Oswaks and his wife opened the next bakery in Ballard. Oswaks says he’s most proud of the community that has been built at both locations. “They’re community epicenters: where people come together,” he says. “They'll meet their neighbors for coffee, they'll bring the kids before or after school, they'll bring the family for brunch on the weekend. Winemakers come and pick up pastries and sandwiches during harvest for their vineyard workers. It's where you know everybody's name.”
As if on cue, a customer stops by the table to sing his praises. He quickly gets up to greet a newcomer (he could tell he was a first-timer by the way he was scanning the menu). Throughout this entire interview, Oswaks never misses a hug or a wave. He never misses a chance to say hello or thank you. This community means everything to him. “You know you're not just feeding them, but you're feeding their souls,” he says. His eyes light up behind his tortoise glasses.
Looking around, it’s clear Oswaks has infused parts of himself into every aspect of the space. The layout of the kitchen, for example, was spearheaded by his baking school instructor from San Francisco. The menu is heavily influenced by his own research, as well as his time
spent in England (beans on toast) and France (takeaway train sandwiches and the croque monsieur and madame). The decor is the masterful work of his wife. The leftovers are donated to local businesses close to his heart: senior centers, firefighter houses, hospitals, schools, and Harry’s House (low-income senior housing funded by The Rona Barrett Foundation). The logo is his great grandmother’s Victorian bread fork. It hangs on the front wall, and it’s etched into the bread crust.
As he runs through all of these details, his hands move across the table in bread-making motions—as if it’s automatic. When asked what he likes about making bread, a smile spreads across his face. “Bread is something that's really complex and beyond simple. It's three ingredients: flour, water, and salt,” he says. “We take those three basic ingredients and through the process of fermentation, it becomes a different product than you start with. It becomes a loaf of bread.”
It’s almost too perfect of a metaphor for his bakery. “They say the failure rate in restaurants is enormously high,” Oswaks says. “And for a guy who got into this by accident, opened up a bakery in a town of 400 people, defied the naysayers, I just knew we had this winning idea.” Winning is the perfect word for this venture. For 10 years, Bob’s Well Bread has been a roaring success: with lines out the door and sold-out items every day.
So what’s next for Bob’s Well Bread? Oswaks says he isn’t sure yet. “10 years is a milestone, and people ask us what's next all the time,” he says. As he thinks about his next move, he’s keeping his (and his employees’) quality of life top of mind. A new location could be in the cards. It depends on team bandwidth, but he is thinking about it.
What strikes me most about Oswaks is how humble he is. A second act in life is no small feat, let alone a highly-successful one. But he’s pulled it off with grace and gratitude, and he’s made many, many people happy in the process. His advice to anyone thinking of their “next?” “You gotta listen to your life,” he says. “Your next is probably there, and you don't even know it. Be open and be willing to take the risk.”
And with that, he shakes my hand, and sends me off with one of his coveted loafs of bread. I can report that it didn’t even last two days—it was that good.*
in ex
HALE
BREATHWORK COACH ELSA UNENGE EXPLAINS HOW WE CAN USE BREATHING TO OVERCOME STRESS AND ANXIETY
BY Maddy Sims
We’ve forgotten how to breathe. According to Elsa Unenge, a breathwork coach based in LA, most of us are breathing dysfunctionally—signaling constant signs of distress to our bodies. It’s not our fault, though. We generally hinge forward, curving down to look at our devices or drive our cars or relax into poor posture. We wear tight clothing that restricts our belly, therefore impeding our ability to breathe with our diaphragm. We have inflammation in our bodies from air pollution, the food we eat, and the high levels of stress we experience. But it doesn’t have to be this way. Breathwork, Unenge says, can fight against stress and anxiety and help us lead happier, healthier lives.
First thing’s first: What exactly is breathwork?
“Breathwork is when you take control of your breath to create a specific outcome,” Unenge says. For example, you can lengthen your exhales to calm your nervous system. Or, you can try a pattern to make you feel more energized. By breathing mindfully (and correctly), you reap a myriad of benefits. “You can reduce your pulse, reduce your blood pressure, improve oxygenation, reduce cortisol, and make all the functions in your body more balanced,” Unenge explains. “It improves our sleep, reduces anxiety and stress, improves our digestion, helps you think more clearly, helps with decision making, and can improve sports performance.”
As someone who feels stressed a lot (read: most) of the time, it was the reduction of anxiety and stress that caught my attention. Can adjusting our breath actually impact anxiety levels? Unenge says yes—and that it’s all because of the vagus nerve, a nerve that extends from our brains throughout our torso, going through the diaphragm (our main breathing muscle). The nerve picks up different signals based on how we breathe. If we’re breathing in a calm, slow pattern, it signals that we’re safe. If we’re breathing fast into our chest, we send stressful signals to our brain.
“Most of us have this fast, shallow chest breathing as our chronic breathing pattern, so we are constantly sending stress, unnecessary stress, to our brain,” Unenge says. “With breathwork, you can learn to breathe slower naturally, so you can send calming signals to your brain instead, which will start to balance the nervous system.”
So how exactly can we lessen anxiety and stress through breathwork? You may think the answer is taking deep breaths, but Unenge says that’s not exactly true. “Deep breaths can increase your anxiety and can actually trigger a panic attack, since it mimics hyperventilating,” she explains. “We actually want to breathe less.”
BREATHWORK COACH ELSA UNENGE
“With breathwork, you can learn to breathe slower naturally, so you can send calming signals to your brain, which will start to balance the nervous system.”
Below, Unenge details a few different exercises you can implement into your daily routine to help calm your nervous system:
Short Breath Holds
In moments of panic, it can be hard to consciously slow down your breathing. Instead, Unenge suggests breathing normally for 10 seconds and then pausing for 3 seconds after the last exhale. Repeat as necessary. “When you hold your breath, you build up carbon dioxide, and thereby release more oxygen to your brain,” she says. “This balances our blood gasses, sends oxygen to your brain, and sends calming signals to our nervous system.”
Long Exhales
Another trick? Prolong your exhale. Breathe in normally and then exhale for as long as you can (for as long as it feels comfortable). “Every time you inhale, your heart spikes a little faster, and every time you exhale, your heart slows down,” she says. “You can think four seconds in, eight seconds out.”
Low Hum
Want to take your breathwork to the next level? Try breathing in and humming as you exhale for as long as you can. This practice has more benefits than just lengthening your exhale, Unenge says. “The vibrations from the humming stimulate the vagus nerve, which sends calming signals to your brain,” she explains. “You actually trick your brain into thinking everything is fine.”
It’s important to note that all of these breathing exercises (as well as the majority of our breathing every day) should be done through the nose. Unenge says we’re designed to breathe through our noses. “Our nose has more than 30 different functions just for breathing:
it filters, humidifies, and regulates the temperature of the air we breathe in, so it prepares and sterilizes the air before it reaches the lungs,” she says. “If we're taking a mouth breath, we're breathing in dry, dusty, dirty, cold air that may be full of bacteria and viruses straight into our lungs. Doing that over and over again creates trauma on our lungs, and can cause inflammation—and that's how you develop different lung diseases.”
Breathing through your nose also naturally slows down the breath, which sends calming signals to the brain. It’s easier to breathe into your belly when breathing through your nose, too, Unenge says. It’s true: place one hand on your belly, one hand on your chest, and see what happens to the hands when you breathe through the nose versus when you breathe through the mouth.
It may seem difficult at first, but all of these small changes can have a big impact. “Learning to breathe functionally and mindfully will change your breathing over time,” Unenge says. For example, nose breathing instead of mouth breathing or belly breathing instead of chest breathing. By implementing these practices into your daily routine, you can lower your stress and anxiety and balance your nervous system.
If you want to start your breathwork journey, Unenge recommends beginning with these three exercises. Once you’re ready for more, check out her Instagram, @breathcurriculum, (she shares free tips over there) or try her online courses (there’s one specifically made for reducing anxiety and stress). Her final piece of advice? “Be curious about your breath. It can do so much for your health.”*
The code SBLS gets you 15% off Breath Curriculum’s online courses.
play
proper
THE BROTHERS OF J.PRITCHARD ARE PIONEERING PICKLEBALL’S PREMIER LIFESTYLE BRAND
BY Laura Hupp PHOTOGRAPHY Dove Shore
“ It’s not a Kelly green and it’s not a hunter. It’s something right in the middle.” It’s Pritchard Green, a nod to pickleball founders Joel and Joan Pritchard. It’s a color that every pickleball player will know pretty soon.
Twin brothers Darren and Steve Gable, founders of J.Pritchard, have claimed their spot in pickleball history with a premier pickleball and lifestyle brand. The sons of a Mattel toy engineer, inventing was in the Gable brothers’ DNA. While they worked with fabrics and functionality for over 25 years, their own brand was a passion that had not yet come to fruition.
“We literally own the rights to the name of the founders of the sport,” they share. With permission from Frank Pritchard, son of Joel and Joan, the title was theirs—with a few requests. “One was that it’s got to be a high-end brand. That’s what his parents would expect. And two, to make sure his mom got credit for naming the sport.”
The title, commonly misconceived as an ode to the family dog Pickle (that came around three years after the sport was created), pays homage to the pickle boating and social culture in Bainbridge Island.
With great power comes great responsibility. “When we first got the license, over three years ago, we were encouraged to go to market right away, but this is a journey. This is a marathon. There is only one founder of the fastest growing sport on the planet, and if you rush in, you’re going to burn the brand," the brothers explain.
For two and a half years, they worked tirelessly to curate fabrics and specifications that embodied the quality and experience they bring to the brand. “When you touch this brand and embrace it, you are hooked for life. It’s not just another legging or another skirt, truly. You can wear it on the court and to lunch at the club after. Everything about this brand is authenticity.”
DARREN & STEVE GABLE, J.PRITCHARD FOUNDERS
That Pritchard Green, a color hoped to become the “Tiffany Blue” of pickleball, is accompanied by a Bainbridge Blue and Clubhouse White to create their signature color palette that exudes timelessness and class. Yet the logo is what these brothers say makes the brand. Four images packed into one—the pickleball paddle outline is likely what will stick out first, but as you hone in on the details you’ll find a JP, golf ball & tee, and the oar of a pickle boat. “It tells a beautiful story that is a mark of identifying someone who shares that passion with you. I’ve had people come up to me at the store and ask what brand I am wearing. They’re praying it's pickleball and when I say ‘Yes’ they get so excited and explain how much they love the sport.”
Recognizing the special nature of the sport they represent, the Gable brothers have ensured their brand mirrors this by connecting it back to the sport’s founders. “It’s so social and there are no barriers to entry. It’s not male or female dominant. It’s a beautiful thing. The community behind it is special.”
On the horizon is more than just apparel with hopes of having J.Pritchard certified trainers, shoes, and paddles establishing the brand as a seal of approval. “It’s a certain standard. It goes beyond just the ability to teach someone, it’s how they’re teaching what they’re teaching.”
After a successful pop-up in Montecito, the future looks bright for the brand's presence in Santa Barbara. Play proper and keep an eye out at your club’s pro shop for that J.Pritchard logo, soon to be synonymous with the lifestyle and sport of pickleball.*
HEART GOLD OF
KARI & TAYLOR, RAINE CALABASAS FOUNDERS
IT’S ABOUT SO MUCH MORE THAN JUST JEWELRY FOR THE DUO BEHIND RAINE CALABASAS
BY Ottocina Ryan
You may have seen them fieldside at Sunday Polo, their wrists adorned with bracelets sparkling in the sun, imparting jewels and inspiration on their customers. Yet their permanent and fine jewelry line Raine holds so much more meaning than just beautiful accessories. Raine is rooted in human connection and delighting people. Kari and Taylor (who once called Santa Barbara home) are true gems, radiating passion and warmth as they offer a fun and spiritual approach to jewelry, with pop-ups all over the world. I sat down with Kari and Taylor to chat about the evolution of Raine, their work with the Children’s Hospital, how they recharge, and the serendipitous moments that fuel their love for what they do.
How did you start Raine and what brought you together as business partners?
Raine was born about a year and a half ago. After eight years as a stay-at-home mom, a friend sparked an entrepreneurial flame in me by suggesting we start a permanent jewelry business together. While that venture didn’t pan out, her advice—"being uncomfortable is the best position to be in"—stuck with me. As a lifelong athlete, competition is in my blood. Inspired by her words and fueled by my competitive drive, I set out to create the best company possible.
I was working a nine-to-five job in Malibu at a health and wellness center, but it was completely out of sync with who I am. I remember journaling, trying to manifest a different path. A path that fueled my soul, inspired me, and was driven by passion. Then I met Kari, and after running into each other at several events, she asked if I’d help with a big event for Raine. I was in awe that she got to call that “work.” Around the same time, in order for Raine to expand, Kari needed someone full-time. I decided to take the leap and quit my old job. It was the best decision I’ve ever made.
The universe brought Taylor and I together for a reason. We’re supposed to be in each other's lives. Our favorite saying is "souls don't meet by accident.”
Tell me about the events Raine is involved in.
Raine's involvement in events knows no bounds. Our journey began May of 2023 for an event we did with Skin Laundry in Westlake, California. Since then, we've blossomed into a dynamic business, partnering with everyone from private party hosts to global fashion brands. We've had the incredible opportunity to bring our unique touch to spas, gyms, restaurants, boutiques, charity galas, polo matches, and fashion shows. This exciting work has taken us to destinations worldwide. Although rooted in Calabasas and Malibu, our clientele spans the globe, allowing us to pop-up in unexpected locations.
That’s such a nice array of events and pop-ups! Who are your primary clientele?
The beauty of permanent jewelry is its universal appeal. We've worked with everyone from a three-week-old baby to a 104-year-old. Our clientele spans all ages and genders, creating a truly inclusive experience. From father-daughter duos to lifelong friendships, we love witnessing the special bonds formed through our jewelry. Our price points range from $85 to over $100,000, making our jewelry accessible to everyone. To experience our fine jewelry collection, you must visit us at an event or invite us to your private party. Our signature pieces are exclusively available on our website or Instagram. We love keeping things exciting for our customers by curating a new fine jewelry selection every two months.
How has Raine evolved over the last year?
Raine began as a permanent jewelry company. While we enjoy offering this timeless option, our love for solid gold and diamonds led us to launch our fine jewelry collection in November 2023. To keep things fresh and exciting, we introduce new fine jewelry collections every two months. Our signature 14k diamond two-tone paperclip bracelet is a customer favorite. We were among the first to offer on-thespot diamond bracelet welding. Our pieces feature natural diamonds, emeralds, rubies, and sapphires. We've evolved from delicate, minimalist designs to incorporating bold, playful elements like our current panther-inspired collection.
What jewelry do you wear on a daily basis?
We are so stacked up (laughs). We both have three of our signature diamond paperclip bracelets, plus a mix of other bracelets and bangles, and of course, our iconic Kari necklace (pictured in our ad). Together, we have about fourteen ear piercings that are always on display. We love playing with earrings, often splitting a pair between us. Right now, Taylor has the sun and I have the moon. People tease us about running out of fingers for rings! Jewelry is our passion, and sharing that love with others is the best part.
So, this can be controversial, do you mix metals?
SBLS
Kari Kozma
Taylor Ditzel
KK
SBLS
KK
Oh, yes, we do! That's actually what we're known for. Our signature 14k solid gold diamond paperclip bracelet is a stunning two-tone piece. Customers love it because it's the perfect standalone accessory or a fantastic starting point for mixing metals. We also feel that when the metals are mixed, they pop more.
You’ve mentioned that Raine is more than just jewelry, can you expand on that?
While we love our jewelry, it's the connections we make that we truly love. We've encountered countless incredible people, but this is one of my favorites. A group of nurses from Children’s Hospital of Los Angeles (CHLA), after a long night shift, visited our event. Their dedication to their patients is inspiring, and we were honored they chose to spend their limited time with us. Before creating each piece, we invite customers to set an intention. It’s a personal touch that transforms our jewelry into something truly special. One nurse shared how her piece marked a new beginning, and it was incredibly moving. She said she left us that day with tears in her eyes but her heart was full. These moments are the heart and soul of what we do. This is what we live for...moments like that.
A story just came to mind about a bracelet I made for someone. I had her set an intention, which she kept to herself. About six months later, I was living on a beautiful farm in Malibu and preparing to move. My landlord asked me to show the unit to a potential tenant. When the person arrived, we immediately recognized each other but couldn’t place how. Then I noticed her bracelet and realized where we’d met. As I gave her the tour, she suddenly grabbed my arm and said, “Taylor, my intention!”
It turns out she had set the intention of finding a new home and beginning a new chapter! We were both amazed that it led her to my place. She ended up moving in and is now thriving in this new chapter of her life. Moments like that, when things come full circle, are what inspire us.
That story gave me the chills! You clearly make a positive impact on so many lives. Can you tell me more about your philanthropic involvement?
Giving back is a fundamental part of our business. We’re incredibly fortunate to be in a position to donate and support incredible organizations like the Matthew Silverman Memorial Foundation, The Charity Angels, Boys and Girls Club, St.Jude’s, and Children’s Hospital Los Angeles. Our hearts are especially drawn to CHLA, where we aim to visit monthly to bring joy to staff, families, and courageous patients through the gift of jewelry. This commitment to giving back is a core part of who we are.
You give so much to others, what do your personal wellness and gratitude practices look like?
Horseback riding and immersing ourselves in Gabby Bernstein’s teachings fuel our souls. Her app is a daily ritual that aligns perfectly with Raine’s essence. We believe in the power of presence and creating unforgettable experiences for our customers. Our energy is essential to this process. We want our clients to leave feeling uplifted, cherished, and connected to something deeper.*
SBLS KK
TD
SBLS
KK
SBLS
KK
PHOTOGRAPHY Jon Premosch | STYLIST Ottocina Ryan MODELS Daria Miko with Two Management & Ana Dias Ventura with LA Models HAIR & MAKEUP Ja’Nice Ramos | LOCATION Butterfly Beach
Sweater MIU MIU The Webster Bikini SO DE MEL Necklace KAI LINZ Allora By Laura
Ring, earrings & bracelet KAI LINZ Allora By Laura
Bikini SO DE MEL
Sweatshirt SPORTY & RICH The Webster
Socks CALVIN KLEIN
Shoes APL
Hat JACQUEMUS The Webster
Bikini SO DE MEL
Necklaces, earrings & bracelet KAI LINZ Allora By Laura
Sweater PERFECT WHITE TEE Whiskey & Leather
Swimsuit L*SPACE Whiskey & Leather
Jewelry KAI LINZ Allora By Laura
Sweater MIU MIU The Webster
Necklace KAI LINZ Allora By Laura
Socks CALVIN KLEIN
Shoes APL
Jacket CELINE The Webster Earrings KAI LINZ Allora By Laura
Sweater REPEAT Whiskey & Leather
Bikini SO DE MEL
Jewelry KAI LINZ Allora By Laura
Sandals DOLCE VITA
Shirt SAGE Whiskey & Leather
Skort CIVIDINI Allora By Laura Shoes APL
Shirt NILI LOTAN Allora By Laura
Socks CINQ A SEPT
Shoes APL
Jewelry KAI LINZ Allora By Laura
FINDING
BLISS ATOP THE BLUFFS OF THE RITZ-CARLTON, LAGUNA NIGUEL
BY Emma Roberts Calemine
As we journeyed through the bustling concrete and graffiti of Los Angeles into the verdant embrace of Orange County, my initial frown inverted into a grin. The highway shed its casino billboards in favor of manicured lawns, and the salty breeze of the coastline guided us towards The Ritz-Carlton Laguna Niguel. Here, even the air seemed sweeter, carrying a hint of ocean salinity.
A spirited young man named Brad greeted us and eagerly shared details of the hotel's unique offerings: from the Eco Adventure Center and morning yoga on the bluff, to the Beach Butlers who promised a golf cart escort to a picnic lunch by the shore the next day.
With our two-night itinerary in hand, we eagerly ascended to our oceanfront room on the second floor. En route, we couldn't miss the elegant surfboard installations that adorned the hallways and lobby—a nod to the local community and its coastal heritage. It was evident that environmental stewardship is paramount to the Ritz-Carlton family, with sustainable practices seamlessly integrated throughout our stay. Thoughtfully curated artwork by local talents further immersed us in marine-themed narratives.
Upon entering our room, perched atop the bluff overlooking the Pacific Ocean, we sank into plush bedding, laughter bubbling up like school kids in love. After unpacking, we explore the hotel further, discovering a gym with Pelotons and ellipticals facing the ocean—a breathtaking backdrop for a workout session.
AST
OCEANVIEW
THE RITZ-CARLTON LAGUNA NIGUEL
Come dinnertime, we ascended to Taikun Omakase for a curated 16-course experience by New York City's esteemed Taikun Sushi. Adrian Taylor, the charismatic manager, welcomed us to our countertop seats, adjacent to three other couples, as Chef Ben Yu embarked on a culinary journey.
We opted for a meticulously crafted menu that showcased the diversity of seasons and textures, paired with premium champagne and sake. From savory uni and melt-in-your-mouth Otoro to Kaluga Caviar and a memorable A5 Wagyu beef with truffle shavings, each dish was a symphony of flavors. Chef Ben's sushi-making prowess was mesmerizing, his movements akin to a choreographed dance of precision.
Adrian, our guide through sake pairings, introduced us to flavors like kiwi, banana, and other tropical notes, perfectly complementing each course. Amid lively conversations and newfound camaraderie fueled by the evening's spirits, we savored every moment, agreeing with our dining companions that this Ritz-Carlton is indeed a gem.
“Upon entering our room, perched atop the bluff overlooking the Pacific Ocean, we sank into plush bedding, laughter bubbling up like school kids in love.”
The next morning, a group of us gathered on the cliffside bluff for yoga, a serene start to the day. Later, a Tropical Tranquility massage at the spa melted away tension, enhanced by a Knesko collagen hydrogel mask. Feeling rejuvenated, we embraced a leisurely picnic on the beach, courtesy of our attentive Beach Butler.
Later that evening, nibbling on crispy truffle fries at 180blu, we marveled at the personalized service that made us feel like cherished guests, known by name throughout our stay. It was a comforting feeling, like being welcomed back to a familiar place. Wandering along winding paths to Salt Creek Beach for a night time walk, where crashing waves enthralled surfers from afar, we reflected on our enchanting journey through this idyllic retreat. We decided this would be the first of many visits to come.*
RANCH
HAND S C
WINED AND DINED THE NAPA WAY AT AUBERGE’S STANLY RANCH
BY Alexandra Lee
Fall in Northern California evokes a certain nostalgia for me: the last of heat-soaked al fresco dinners and the transition to sweater weather; the golden hour rays filtering over the vineyards slightly earlier; crisp, dry whites being traded for hearty cabernets. While the weather in my stomping grounds of San Francisco can be frustratingly temperamental, Napa Valley constantly beckons with the promise of late-autumn warmth, birdsong, and a blissful seclusion light years away from sirens and city lights.
I’d driven past the adorably-marked Stanly Lane, which sits just before the Highway 29 turnoff, countless times on my visits to downtown Napa. It was long overdue that I discovered what’s on the other side. Upon turning down the lane, I encounter a view many people travel the world for—miles of open road snaking past rows of sun-illuminated vineyards, eucalyptus trees, and blue skies—before coming upon Stanly Ranch, tucked behind a lush landscape.
One of Napa’s newest resort destinations, and one of three Auberge properties in the wine country, Stanly Ranch is well-versed in setting itself apart. The property’s seclusion and village-style layout, with guest rooms disguised as individual cottages, make you feel as though you’re entering a community rather than a resort, one where hot air ballooning at dawn followed by poolside libations at 3 p.m. and afternoon massages are socially acceptable. It’s designed to let guests stay a while—and with residences stocked full of fresh farm food, outdoor living spaces, state-of-the-art amenities, and private pools, why would you want to leave this home away from home?
Stanly Ranch is vast, spanning across 700 acres, while the heart of the resort (including the guestrooms, spa, pools, and gourmet coffee shed) take up only 96. Another 24 acres are dedicated to working vineyards and the gardens that grow produce for its on-site culinary hub, Bear. Only a short drive away from downtown Napa and attractions such as Oxbow Public Market, the Ranch is the destination for a lax, country-chic escape complemented by elevated culinary offerings and the most unique immersion experiences—and, it doesn’t hurt that everything is brand new.
I check in, solo, to one of the Lavender Sky Villas, which feels slightly amiss due to the fact that the villa’s two bedrooms, outdoor dining terrace, and fully-outfitted kitchen could easily host an entire family. Two platters, one filled with artfully-presented farm vegetables and cashew-miso dip, the other with an assortment of morning buns, cinnamon rolls, and croissants (yes!), await my arrival. I try not to geek out at the hidden fridge, which is already stocked with fresh eggs, orange juice, and produce, and blends seamlessly into the surrounding wooden cabinetry. The breakfast nook, rain shower, and 204-bottle wine safe are each an interior designer’s dream.
The Ranch’s Villas double as quick getaways or long-term vacation homes for rent, while the freshly-built community of Vineyard Homes are available to own. The three-to-six bedroom homes, dressed in dreamy color palettes of soft earth-tones, woods, and limestone, are each equipped with their own private pool, covered loggia, vaulted ceilings, and sliding doors that facilitate the simplicity of indoor-outdoor living.
Though I’ve only just had a moment to indulge in a quick nibble of croissant and take in the view of the Mayacamas Mountains, an eager golf cart boy awaits in his vehicle to escort me to my reservation at Bear. My cousin, who’s a Sonoma local and has worked for years in the wine and hospitality industries, is my dinner date—luckily, she’s my guide in exactly which pinot to order.
Our meal begins with crispy rice cubes topped with thai chili, shitake pickles, and Vietnamese nuoc cham sauce—a can’t miss—along with a round of craft cocktails. The feast continues with a flurry of imaginative twists on farm-to-table fare: fried maitake topped with green garbanzo hummus, scallion relish, and za’atar; raw kampachi with macadamia milk, serrano, and finger lime; and a silky tagliatelle with guanciale, fava leaves, and pecorino. Come dessert, I’m blown away
by the “Sourdough,” a bread-infused ice cream made by submerging entire loaves of sourdough in milk and letting it sit before churning the milk into ice cream. Finished with a sumptuous “yeast caramel” and “powdered starter” that forms a breadcrumb-like base, the dessert is reason alone to seek out a reservation at Bear.
With a happy heart and full stomach, I retreat to the villa to wash up before bed—which, to my delight, reveals that the floors are heated, lulling me quickly to sleep in the plush master bed. In the morning, I stroll to Gavel, Stanly Ranch’s open-air coffee shop, to fuel up with an iced latte and chia seed pudding. Gavel is open to the public, and well worth the scenic drive down Stanly Lane to bask in its sunlit walls and indulge in a breakfast burrito and coffee.
Rich and diverse in its curated niche activities, Stanly Ranch boasts offerings from local wine tastings, farm-to-kitchen pasta making, harvest dinners, gardening, falconry presentations and “hawk walks” to boating on the Napa River, and even a private aviation experience from Napa to The Inn at Mattei’s Tavern. The Fifth Avenue Club is the destination for perfecting a wine country wardrobe, complete with assistance from a personal Saks stylist. A future winery is also set to open. What’s not to love?
Another such activity is a visit to Halehouse, Stanly Ranch’s mesmerizing spa. Now that I’m fortified and ready for a treatment, I make my way to Halehouse and slip into a robe and slippers. I opt for a Swedish massage with aromatherapy oils, though more advanced treatments include the dry brush lymphatic massage or Vintner’s Daughter facial. Springhouse, on the other hand, is the designated site for those craving rest and recovery, with cold plunge pools, a hyperbaric oxygen chamber, a tepidarium, and salt therapy treatments.
My sleepy-eyed walk back from Halehouse is interrupted by a stop at the blooming culinary gardens, dubbed “The Grange,” where a lively guided tour of the planter boxes is taking place. I spy herbs from last night’s dinner in the bountiful bloom, and eye California poppies dancing in the breeze. Swirling grapevines guide my path to the top of Infinity Hill, where idyllic 360-degree views of Stanly Ranch await. I could easily call a golf cart to whisk me to the villa, but I decide to take the long way back, relishing in the last drops of autumn sun and crisp air before at some point, inevitably, I’d be stolen back to reality.*
STANLY RANCH
touch midas
WAGYU, WINE, AND WORLD-CLASS ARTISTRY AT FOUR SEASONS NAPA VALLEY’S MICHELIN-STARRED AURO
BY Alexandra Lee
Of all the quaint inns, grand chateaus and Michelin-starred meccas that dot the Napa Valley with bucolic charm, the Four Seasons name carries with it a different weight; expectations that are meant to be over-achieved, and a decadeslong panache for the details. Lauded as the global hotel brand leader in Michelin stardom, with a total of 32 earned across its international portfolio, it’s a seven-course dinner at Four Seasons Napa Valley that demonstrates to me exactly why. Fine dining outpost Auro, helmed by James Beard shortlister and Top Chef competitor Rogelio Garcia, is anything but a departure from the brand’s reputation of excellence and innovation.
To say that Chef Rogelio’s seven-course wine pairing dinner sets itself apart from the flurry of Michelin-rated institutions nestled between the valley’s rows of vineyards is no small feat—but, it happens to be true. Just 20 miles north of Yountville, which is home to a string of Thomas Keller establishments including The French Laundry, Bouchon, Ad Hoc, and La Calenda, Auro is the only restaurant in the small town of Calistoga to hold a Michelin Star, earned just eight short months after its opening day.
It’s late July. I’m greeted at the Four Seasons with a glass of Elusa sauvignon blanc, a product of the property’s on-site winery, in an effort to cool-down from a sizzling country afternoon. We sip, in true farmto-glass fashion, as we traipse along vineyards that create a patchwork of walkways through the gardens, guest cottages, and pools. Winemaker Jonathan Walden explains that guests are encouraged to pluck a grape or two off the vines, if they are so inclined. “It helps with the thinning process,” he jokes. The tiny fruit camouflaged amongst the lush grapevine is just beginning to turn a juicy scarlet, in anticipation of harvest season.
Calistoga boasts a funky character compared to other Napa towns, home to tourist-flocked hot springs, mud baths, and a main street that loosely resembles a Western movie set. It also happens to be Napa’s warmest AVA, with sweltering days contrasted by cool nights, and therefore home to some of the valley’s best cabernet-producing vines. It’s no surprise to me, therefore, that Elusa’s cabernet, of which we get an exclusive tasting right from the new French oak barrel, packs a rich, hearty, and complex punch, even though it won’t be bottled for another 12 to 14 months.
In the center of Auro’s graceful terrace awaits a long table blooming in white florals and polished wine glasses, where our party feasts on bouts of chatter before the real amuse-bouches begin. Tokyo turnips dipped in truffle butter, A5 wagyu topped with caviar, citrus-cured Spanish octopus, and chocolate eggnog served in a real eggshell are among the initial temptations.
What makes Auro so much more than a “meal” are the accompanying theatrics. A harpist plays into the night, tempting me to forget that her romantic four-hour-long serenade is in fact live. The seashell placed before me is lifted with a flourish to reveal its sparkling contents, a delectable bite of Cape Cod scallop on a bed of crispy Koshihikari rice, sitting in a puddle of mojo verde. The wide eyes of a whole Kinki fish stare intently back from its serving platter as the sous chefs make their rounds of display—five minutes later, a delicately cooked filet reappears, unrecognizable, swimming in a mussel-pernod fumè sauce.
Or, there’s the squab thigh that arrives with the claw still attached, so that you could quite literally pick up its bony leg, gingerly examine the long fingernails (perfectly intact), and then take a bite of meat as nonchalantly as if devouring a chicken drumstick. A personal favorite is the 10-day dry-aged hiramasa arranged with blood-red pluots to form the shape of a rose. A study in edible maximalism should be held behind the doors at Auro.
Chef Rogelio, who was born in Mexico City, infuses his cuisine with a multicultural DNA informed by a diverse culinary background, which includes a youth split between Los Angeles and Napa. Touches of familiar Mexican tang and spice, like a puddle of slightly sweet citrus-tamarind aguachile or a dollop of mole negro, are his distinctive calling cards. Also worth noting is the care
and creativity in which his team approaches any vegan or gluten-free diners, substituting the largely protein-heavy menu at ease, and without a lack of imagination.
Other standouts include the 21-day aged Kagoshima wagyu. It was this dish that made me realize I’d eaten wagyu, but I’d never really had wagyu—not like this. It’s hard to even equate the delicacy with the word “beef.”
The marbled slab, more fat than flesh, all but melts on the tongue, with the slightest hint of crisp skin around its seared edges. Even better, it’s served in a decadent, textured truffle sauce.
The team invites us into its all-glass kitchen (as if we had not been spying the whole time) for an insider peek at their domain, while we multitask on a “palate cleanser” of pluot-fingerlime lollipops. It’s there that Chef Rogelio announces the release of his first cookbook, Convivir, which celebrates the very fusion of cultures and flavors we have experienced thus far.
The wines, selected to pair with each dish by Sommelier Derek Stevenson, are from only Napa Valley AVAs, ranging from crisp Calistoga chardonnay and sauvignon blanc to 2019 cabernet and late harvest semillon—a goblet of liquid gold. Brands including Alpha Omega, Stony Hill, and Knights Bridge, served out of whimsicallyshaped decanters larger than my head, would be sure to capture the ogles of any Napa Valley wine connoisseur.
My mind tries not to ponder too soon what lunch will be (squash blossom pizza at TRUSS, or poolside tacos at Campo?) while I savor the last niblets of two desserts—farm peaches with sorbet on a miniature basil cake, and a sinful cinnamon buñuelo with chocolate cremeux. The resort, in itself, provides a simultaneous feast for the eyes, boasting experiences such as vineyard bike rides, cabana days, and thermal mud spa packages to unwind from such lavish culinary ventures. For Napa visitors, the Four Seasons resides at the pinnacle of relaxation and exploration, while escaping definition as a 5-star hotel, restaurant, or winery alone.
Auro itself is a play on words. A fusion of “aura” and “oro,” the Spanish word for gold, the title is symbolic of Chef Rogelio’s fervor to add a “touch of gold” to any guest’s experience. And, if you’re lucky enough to stumble upon it, you may find that in the middle of wine country, the mother lode indeed does exist.*
“We sip, in true farm-to-glass fashion, as we traipse along vineyards that create a patchwork of walkways through the gardens, guest cottages, and pools.”
HAWAIIAN AMBERJACK AT AURO PHOTOGRAPHY JON TROXELL
FOUR SEASONS NAPA VALLEY
LONDON &
COUNTRYSIDE
A WORLD OF DIFFERENCE, A TRAIN RIDE APART
BY Bennett DiDonna
Growing up in Southern California, I was always under the impression that an hour won’t get you far (even less so, if you are stuck in traffic on the 101). And so, on a recent whirlwind trip to London and the Cotswolds, I was amazed that a visit to both a bustling cultural capital and bucolic countryside was not only possible, but that the train ride between them was in fact, only an hour.
As you would expect, it’s a drizzly afternoon when I arrive at The Kensington, one of the Doyle Collection’s three London properties. There are fireplaces throughout the ground floor of the imposing 19th-century 150 room property. It feels both inviting and sophisticated, with a healthy dose of Victorian grandeur. After dropping my bags off in a corner suite, I start toying with the idea of canceling my plans for the day all together, in favor of staying in to dawdle between the ultra comfortable four post bed and clawfoot bathtub, stare at the elaborate hand-painted wallpaper, and perhaps dip down to The K Bar for a cocktail.
Before I doze off, I get a ring from the front desk, and head downstairs to the hotel’s Town House restaurant for their afternoon tea service. Despite having previously lived in London, this is my first proper high tea. And yes, there are finger sandwiches and scones, sterling accoutrement, and a multi-page tea menu, which would rival many hotels’ wine lists. A highlight is the artist-inspired petit fours, which pay edible homage to the work of Yayoi Kusama and Alicja Kwade. It aptly encapsulates the entire experience: elegant and indulgent, rather than kitsch. Now, sufficiently caffeinated and carbed up, I am ready to hit the town.
Located in the delightfully well-heeled West London neighborhood of South Kensington, the hotel sits adjacent to Museum Mile, a short walk from the V&A, one of my favorites in the city. After perusing the permanent collection and visiting the Naomi Campbell exhibition, I see that the sun is peeking out from behind the clouds. I decide to go on what turns into a multihour stroll, passing by Royal Albert Hall, Knightsbridge,
Hyde Park’s Serpentine, and finally Notting Hill. Before heading back to The Kensington, I stop in at gastropub par excellence, The Pelican, for their signature crab toast and a pint.
The next morning after a decadent hotel breakfast, I take a short tube ride to Paddington Station, and in what feels like the blink of an eye, I am on the train whizzing past the city, suburbs, and into the countryside. After a breezy ride from the station in a chartered car, my driver lets me know that we are now approaching the beginning of Thyme. While he is, of course, referencing the restored historic Cotswolds manor and farm where I am staying, as we head down the long path to the property, it does in fact feel as if time is beginning to stand still.
Stepping out of the car, the first thing that registers is the smell of grass and lavender as I head up the manicured pathway to reception. A key pillar of Thyme’s philosophy is reconnecting with nature, to relax and reset, which scent plays an important role in. During a tour of the property (part of which dates as far back as the Normans), I pass through a maze-like melange of carefully restored farm buildings and cottages. Thyme forms a village within a village, one of floral inspired rooms and suites, a restaurant and bar, a boutique, and a spa. It is a lot to take in and even more jaw-dropping to learn that this is only a fraction of the surrounding farm, garden, and meadowland, along with a pub in town, that Thyme oversees.
For lunch, I head to the Ox Barn, grabbing a seat in the exposed-beam dining room. On the menu today is poached trout and a NA sparkling celery shrub, with the majority of the ingredients coming from the edible garden a stone’s throw away. After making my way back to my room I take in the floral motifs, wood floors and furniture. All of which underscores the whimsical, chic, and lived-in ethos of the British Countryside. Come late afternoon, I head to the luxurious Meadow Spa (just turn right at the 400-year-old cedar tree, or was it left?) for Thyme’s signature Bertioli treatment.
“Thyme forms a village within a village, one of floral inspired rooms and suites, a restaurant and bar, a boutique, and a spa.”
ENGLISH ROSE ROOM, THYME
THE KENSINGTON, LONDON
Bertioli, which pops up throughout my stay, is Thyme’s in-house brand of estate inspired beauty and home goods. It is also the maiden name of Caryn Hibbert, Thyme’s founder and creative director, who I meet for a pre-dinner martini in the Baa Bar. After purchasing Southrop Manor with her husband Jerry, Caryn and her father Michael gradually began restoring the surrounding buildings, which now form Thyme. A true family endeavor, Caryn’s daughter Milly is the General Manager, and son Charlie is the Chef and Culinary Director, who work alongside a seasoned team to deliver a superbly refined guest experience.
After a delicious dinner of squash blossoms, duck, and a berry souffle back at Ox Barn, I enjoy the lantern-lit walk to my room before getting some shut eye. Early the next morning, I meet back up with Caryn for a tour of Thyme’s vast flower and edible gardens as well as the wet meadows, which are beaming with wildlife, including reed warblers, which trek here from Sub-Saharan Africa each year. While there is a wealth of on-property programming, including cooking classes (which were part of the genesis
of Thyme), the Cotswolds also offers a number of scenic walks, private garden tours, and worldclass antiquing that the team can help set up.
Feeling a million miles away from it all, I repeat the whiplash-like journey back to London, and find myself right back in the weekday hustleand-bustle. Making my way to Mayfair, I head for a final meal at Mount Street, part of Manuela and Iwan Wirth’s hospitality group, Art Farm. The striking contemporary art-clad walls and site specific works throughout, including “Broken Floor,” a palladiano mosaic by Rashid Johnson, set the tone for an equally cultivated and eccentric space. With a menu of updated London classics, I opt for a delicate filet of turbot, crispy lobster claw and English sparkling wine.
After the meal, I wind upstairs through the wonderfully waggish themed private dining rooms, reminiscent of the city’s infamous clubs, until I get to a tiny observation turret on the top floor of the building. Looking out I see the city below, I look off toward the horizon, wondering if I squint hard enough, I can see the countryside, and perhaps even the 101.*
