Living Lavishly on the Central Coast Vol. 16 NEW

Editor’s Letter

The Central Coast is one of the most beautiful places in the world. Our home is filled with stunning natural landscapes, a vibrant collection of cultures, and an abundance of seasonal eateries and bars. From the moment the first wildflowers bloom in the Spring until the last intense days of Summer, it’s a truly unique region.

For Volume 16 of Living Lavishly, we wanted to pay homage to the artists who help make our community so special. Whether it’s through ceramics, stained glass, home decor, mixology, or any other artistic medium, the act of doing something well is an art. So sit back and take in every element of this magazine-turned-gallery while enjoying your favorite cocktail or mocktail. We hope you enjoy reading it as much as we do putting it all together!

Amy Blasco

Executive Editor

Amy Blasco

Amy has 15 years’ combined experience in writing, editing, marketing, and education. A journalism graduate of Cal Poly, San Luis Obispo, she started her career as a reporter for the Santa Maria Sun and worked her way up to Managing Editor. She also served as Program Director at the Santa Maria Valley Discovery Museum and is currently the Senior Content Creator at Simply Clear Marketing and Media. In her free time, she enjoys spending time with loved ones, birdwatching, baking, and working on her series of children’s books about her cat, Tortilla.

Contributors

Victoria is a financial coach on the Central Coast of California. She helps clients develop financial clarity, a strategic plan, and additional revenue streams. When she’s not working with clients or writing her latest book, she’s exploring the Central Coast with her husband and two boys. Since relocating from Bakersfield to the Central Coast, Judy has repurposed her public relations company, Salamacha PR Strategies, to write for multiple publications, including the Bay News, Sun Bulletin, SLO Tribune, Estero Bay News, and Living Lavishly Magazine.

Sarah is a dreamer, mother, rain-dancer, wine-drinker, singer, ocean-air-breather, a photographer, and a storyteller. She lives in Atascadero with her husband, 6-year-old daughter, and two dogs (a German shepherd and a bloodhound).

Molly O’Brien is a proud Cal Poly journalism alumna who’s currently working as a Los Angeles-based freelance travel writer for a number of outlets including The Washington Post, Travel + Leisure, Business Insider, Fodor’s Travel, Lonely Planet, and Bloomberg as well as her own travel website, metropolitanmolly.com.

Originally from Timisoara, Romania, Carla moved to the Central Coast with her family in 2001 and has been living here ever since. She graduated from Cal Poly with a degree in Business Administration and a concentration in Marketing Management, back in 2018 and has been working professionally in the marketing space ever since.

Myles Jeffrey is a Certified Cicerone and homebrewer. A native of California, he now lives in Austin, Texas with his family and is completing a PhD in English at UT Austin.

Wendy is a four-time Emmy Award-winning journalist; travel, wine and lifestyle writer; diabetes research event planner; and mother of two. Formerly a TV news anchor, reporter and producer at KSBY and KCOY, she segued to newspaper and magazine writing; event emceeing; and volunteering for Sansum Diabetes Research Institute.

After being a writer and editor at publications from The New York Times to The Los Angeles Times, Michalene Busico moved to the Central Coast in 2021 and became Marketing Manager at Precision Construction Services, the SBA's 2023 California business. She's always on the hunt for great food and great design, and is thrilled to be writing about both for this issue of Living Lavishly.

Victoria Sexton

Judy Salamacha

Molly O’Brien

Sarah Kathleen

Myles Jeffrey

Michalene Busico

Carla Cary

Wendy Thies Sell

Spring / Summer 2023

EXECUTIVE EDITOR & CONTENT STRATEGIST

Amy Blasco

ASSISTANT EDITOR

Molly O’Brien

DESIGN & LAYOUT

Emilia Bollini

MARKETING

Carla Cary

Bret

Christi Downs

George Hallam

Katie Korgan

Tina Mitchell

Aidan Weber

Recycling Note

DIRECTOR OF MARKETING OPERATIONS

Kelley Braga

CONTRIBUTING WRITERS/ PHOTOGRAPHERS

Andrea Chavez

Cindy Bevans

Michalene Busico

Tyler Ellison

Myles Jeffrey

Sarah Kathleen

Ariana Lovato

Judy Salamacha

Victoria Sexton

Wendy Thies Sell

Shelly Van Rozeboom

This magazine is 100% recyclable. It can be put in blue recycling bins, dropped off at the SLO County Library (if this issue is less than a year old), or even mailed to MagazineLiteracy.org, which distributes old magazines to children, teens and adults who are at risk of illiteracy.

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How to Create The Perfect Outdoor Party Space

By Tyler Ellison

We know how much the venue sets the vibe. And, on the California Central Coast, the outdoors are a vibe. Mild evenings allow for gatherings almost year-round, so outdoor spaces become parts of the home—extensions of the kitchen, the dining room, the living room, and the party.

Properly envisioned outdoor spaces transform a bland lot into vibrant, flexible, and personal additions to the interior living areas. Here are some considerations for creating the perfect outdoor party space:

Photos Courtesy of Madrone Landscapes

Embrace a particular design character

A grove of trees, a feature wall, a boulder outcrop, or interior architectural styling might all imbue landscape character. Conversely, a mishmash of incoherent features and materials is the easiest way to disjoint a garden. Attention to character results in the inclusion of similar materials, complementary colors, and pleasing combinations of texture. Perhaps a tile accent inside the house is repeated in a kitchen backsplash, or a modern architectural design is mirrored with segmented concrete or clean, large-format pavers. A thoughtful geometry of layout, attention to edges, and repetition of plant selections also work together to establish a cohesive character. During design, it is helpful to collect imagery of specific materials and arrange them in palettes to ensure that selections are complementary and attractive.

Determine the key amenities for your type of party.

A patio dining space provides the foundational element for outdoor parties. Food and drink are the fuel for good times, so having dedicated locations for sitting while eating, standing while munching, and even lounging while browsing can allow for a diversity of guests and party sizes. Additionally, a buffet area adjacent to cooking zones gives you flexibility during food preparation and service. In the planning stage, it is helpful to create a list of desired uses and features. Some of amenities worth considering on the Central Coast include:

- Cooking – Gas Barbecue, Griddle, Stove, Smoker, Wood Burning Oven, Ceramic Charcoal Grill

- Kitchen Elements – Sink, Counterspace, Trash Receptacle, Island, Refrigerator, Cooler, Warming Drawer, Cabinet, Water Heater, Ice Maker, Beverage Tap, Storage Drawer, Shelving

- Seating & Eating – Table and Chairs, Bistro Set, Bench, Bar Seating, Lounger, Seat Wall, Boulder Slab, Swing, Hammock, Patio, Deck, Nook, Overlook

- Activity & Play – Pool, Hot Tub, Plunge Pool, Play Structure, Hard Court, Turf, Bocce Ball Court, Open Game Space, Sand Box, Ping Pong Table, Horseshoe Pit

- Comfort & Protection – Pergola, Gazebo, Heater, Fireplace, Wind Screen, Shade Sail, Umbrella, Shade Tree

- Warmth & Atmosphere – Firepit, Fire Feature, Fountain, Waterfall, Pond, Boulder Outcrop, Sculpture, Dry Creek, Wall, Gate, Arch, Pillars, Trees and Planting

Find the best spot for your party

Existing features often help determine where you and your guests should cut loose! A sweeping view of the Paso Robles hills or a mature Atascadero oak tree might perfectly frame a central party space. Flow between doors, gates, and seating areas should be considered, as well as proximity to the kitchen. A broad primary access path with secondary collectors prevents choke points during a busy party. Sun and shade patterns, as well as wind and other climatic features, will suggest ideal zones for human enjoyment. For example, merrymakers in Morro Bay might want a party pad sheltered from blustery winds. Cloudy Los Osos revelers might need a comfortable, boulder-studded fire circle. Finally, planting provides a smooth transition from your hardscape into the larger landscape, playing a vital role in defining and elevating a space.

Design for personalized flexibility

Your landscape should be customized so you can throw any kind of party you like. How can the space morph for different guest lists, different activities, even different seasons? A lawn can offer play space for kids, cornhole for adults, or a dining extension for a big celebration. On a sloping site, a low-perimeter seat wall might maximize the potential of a patio nook. A central, elevated tree planter could provide built-in shade, definition of space, and a place to sit. One furnishing can also have multiple uses, like fire pits with hard covers can double as coffee tables or benches when the flame is off.

Furnish with durable and functional pieces

Remember, you aren’t setting up your space just for Instagrammable photos (though that may be a factor). Get tables, chairs, stools, and barbecues that will stand up to our environment—lots of sun, maybe fog or frost, and the occasional rain. Near the beach? Consider the effect of salt spray. Up in scorching North County? Plan for some sort of shade. Certain materials and finishes offer greater protection than others. Concrete, stone, and metal are the most rugged options. Pots, pillows, and plant material can provide easy splashes of color in combination with other earthier features.

Install lighting for function and safety

Lighting is the hidden gem of an outdoor party space! Since most parties happen later in the day, a beautifully illuminated garden turns a spooky yard into a welcoming room. There are many ways to light a space, and a well-designed lighting plan makes use of multiple fixture types. Up lights pointed along the trunks of trees can help define the boundary of a space. Integrated hardscape lights increase safety in stairways and definition along walls and fences. Overhead lights can provide an even glow across patio spaces. String “bistro” lights can provide low but consistent illumination over a large dining space.

Having a design plan before you start building your ideal outdoor space ensures that it’s cohesive and fully resolved. Some homeowners begin with a full vision, and that’s great! If you don’t quite know what you’re looking for, that’s no problem at all. It simply means taking the time to consider character and which locations, features, furnishings, and elements will work best for your party space. For complex projects, a professional landscape designer can guide the transformation of inspired ideas into buildable plans on paper. At the same time, parties are all about people, so gather food and friends, make some space outside, and you’ll have a great time!

For more information and help with your landscape project, please visit madronelandscapes.com.

Tyler Ellison is a landscape designer for Madrone Landscapes and graduate of the Landscape Architecture program at Cal Poly, SLO. He enjoys every opportunity to guide people in transforming their outdoor spaces into carefully crafted, vibrant, and lasting places for friends and family. On weekends he builds terrariums, brands, and furniture, or paints favorite scenes of the Central Coast in an expressive palette knife style.

ARCHITECTURAL FEATURES

Bungalow in Cayucos

Architect: Omni Design Inc.

Photography: Kori Kristine Photography

This inviting vacation home in Cayucos shows what happens when you give a classic California bungalow some breathing room. A double lot in the numbered streets allowed architect Jonathan McAlpin to expand upon vernacular bungalow elements in a 2,500-square-foot, three-bedroom home that’s filled with light, air, and dynamic sightlines, yet still retains a snug, beach house style.

Designed to meet the Cayucos Small Scale Neighborhood guidelines, the home is clad in a combination of traditional shingle and lap siding and uses second-floor setbacks. The lower floor has two ensuite guest bedrooms, a main bedroom suite, and a “sand room” at the back to stow towels, sandals, and beach-day essentials.

The upstairs features an exposed-beam kitchen with an island counter, butler’s pantry, and dining nook. The formal dining area doubles as a home office with a built-in desk and storage cabinets. The upper floor also takes full advantage of views spanning the coastline and surrounding hills with two separate outdoor porches for sunsets and barbecues, plus a street-front balcony.

The owners, who are artists, selected the colors, materials, lighting, and plumbing fixtures as well as created the artwork. Custom tiles are used throughout the home, adding another handmade touch to this casual seaside getaway.

Cambria Estate Winery in Santa Maria

Architect: Omni Design Inc.

Photography: Kori Kristine Photography

When it came time for Cambria Estate Winery to renovate its tasting room and winemaking facility, the goal was to reflect the brand’s sensibilities within an airy, clean, and organic space. Cambria’s all-female leadership team— winemaker Jill Russell, co-founder Barbara Banke, co-owners Katherine Jackson and Julia Jackson, and general manager Denise Shurtleff—also wanted a setting that would

allow guests to experience a fresh side of Cambria, where the wine and the people shine as the focal points.

Omni Design has created just that. Omni has been immersed in the Cambria project since 2018, and expanding upon its earlier work, reimagined the winery’s façade and patio to create a strong statement from the outset. The winery’s smooth white stucco exterior is punctuated with black-framed glass doors and windows, architectural pop outs, and sleek modern gazebos. The new concrete patio is edged with dark aluminum panels laser-cut in a flowing dot pattern; the same laser-cut panels adorn the winery’s monumental

barn door. The project also includes accessible parking and walkways, and drought-resistant landscaping.

Cambria Winery lies in the middle of Cambria Estates Vineyards on a 1,600-acre vineyard and ranch at the northern tip of Santa Barbara County. Russell crafts award-winning Chardonnay, Pinot Noir, and Rhône variety wines from the estate’s sustainably grown fruit, and in 2020, Cambria was named a Top 100 Winery by Wine & Spirits Magazine. Now it has an expansive tasting room with a patio that lets visitors take in the magnificent Santa Maria Valley, and that pairs well with Cambria’s ambitions and values.

Klaubert House in Arroyo Grande

Architect: Studio 2G Architects

Photography: Matthew Anderson

Perhaps only an architect could have looked at this dark, shingled 1970s house and seen Scandinavian Modern lurking within. Heidi Gibson and her team at Studio 2G Architects based their remodel of this 3,200-squarefoot, two-story home on that bold insight, as well as on the owners’ concern with wildfires.

Their worry was justified. The entire house—including the roof—was covered in wood shake shingles, which made it both vulnerable to fire and foreboding in appearance. Studio 2G removed every last shingle and applied exterior foam board insulation with an air gap

for better insulation. The exterior was then covered in James Hardie cement board siding in various widths, to add character to the large, expansive façades. The roof is now a fire-resistant asphalt shingle.

The Scandinavian lines of the original house were further brought to life by squaring off gabled dormers, and expanding and adding windows throughout, including an extra dormer on the upper floor. Now the home is flooded with natural light and opened to views of the surrounding wineries, hillsides, and oak trees.

To add even more light, some interior walls were removed and steel beams installed to carry the weight. All the flooring and heavy millwork around the doors and windows was replaced with light cherry wood floors and minimalist jamb detail in the same light cherry. The stark contrast between the wood and the white walls is a signature of Modern Scandinavian design—and now a signature of this uplifting Arroyo Grande home, too.

Waterfall Residence in Carmel Valley

Architect: Andrew Goodwin Designs

This spectacular home took shape on a sloping lot that would have discouraged most architects, engineers, and even potential occupants. But architect Andrew Goodwin worked with the client to come up with a brilliant solution that makes the most of this oak-studded spot in Carmel Valley. By elevating the home on a raised foundation above the tree canopy, it gains uninterrupted views of the valley below, eliminates the need for destructive grading, and provides opportunities for passive heating and cooling.

Embracing sustainability is one of the main focuses of the house. It has the capacity to operate as a fully functional net-zero entity: Solar panels provide most of the electrical power, concrete floors maintain a comfortable interior climate, an angular rear wall allows for the collection of rainwater runoff (and inspired the home to be named Waterfall Residence).

This 2,330-square-foot, three-bedroom house relies on natural light to illuminate the interior with floor-toceiling windows. A 1,700-square-foot deck surrounds the house and adds even more engagement with the natural surroundings. The concrete floor helps capture the sun’s heat during the winter, and the raised floor allows cool air to be caught under the home during the night. This then gently comes through the floor insulation and structural steel to radiate cool temperatures.

Directing the water flow from the roof to storage tanks under the structure of the home allows for supportive fire suppression and landscape irrigation. It is also noteworthy to mention the use of high recycled-content steel, renewable materials, and natural ventilation and lighting used for this project. The Waterfall Residence is resiliently designed to meet the challenges of “designing sustainably”— and it does it well.

See Canyon Getaway

Architect: Studio 2G Architects

Photography: David Lalush Architectural Photography

This thoughtful remodeling transformed a 1960s redwood beach shack into a stunning Midcentury Modern home that both embraces the natural beauty of See Canyon and respects it with net-zero construction.

Architect Heidi Gibson kept the house’s simple rectangular footprint but removed every redwood board from the exterior and replaced the gabled roof with a low, sloping roof and distinctively large overhangs.

These are not just great design details: The redwood will be reused in the interior to add character and warmth. The new roof is made with energy-efficient structural insulated panels, and the depth of the overhang was determined by a solar study. It now shades the facade in the summer and allows sun to penetrate deep into the home to warm the tiled floors in the winter.

The wood post-and-beam structural system supporting the new roof is left exposed in the interior—including at the dramatic south-facing wall of windows, where the structural beams fly through the glass out to the exterior. The result is a sense of light and space, and the illusion of a floating ceiling. The salvaged redwood,

milled to bring out its rosy-brown color, is used for all the trim and on a wall surrounding the fireplace. That fireplace, ultra-modern as it feels, is an antique castiron stove framed by a black-steel box that extends slightly into the room.

The back wall of the house sits close to a limestone cliff and had to be rebuilt to repair water damage. To harmonize with the exposed beams, Gibson exposed the concrete of this wall and added large windows facing the cliff. Since the project was completed, the owner has planted native succulents into pockets of the cliff wall and lighted it, creating a natural piece of art within a home that is a piece of art itself.

The Calf Barn, Octagon Barn Center in San Luis Obispo

Architect: Ten Over Studio

Photography: Meghan Schmeiser/Precision

Construction Services

In fulfilling its mission to conserve and care for the wildlands, farms, and ranches of the Central Coast, the Land Conservancy of San Luis Obispo County helps all of us make the most of living in this beautiful place. One of the nonprofit’s latest efforts is completing the Calf Barn, the final structure in the Octagon Barn Center, a historic gateway to San Luis Obispo and one of the city’s favorite gathering spots.

Ten Over Studio designed this wood-framed structure to blend with the 1906 Pereira Octagon Barn, with design details including three sets of custom barn doors, cross-laminated timber exposed roof beams, and fireresistant cement board siding. Ten Over had previously designed renovations for the 110-year-old Octagon Barn, as well as other buildings in the complex, including the Milking Parlor and the Shed. The overall project received the Green Innovation Merit Award from the Central Coast Green Building Council in 2017.

Situated at the head of the Bob Jones Bike Trail, the Calf Barn will provide a bike repair shop, small retail space, storage, and restrooms for everyone enjoying the trail and the center. It was built by Precision Construction Services of San Luis Obispo, the second project the commercial construction firm has completed for the Land Conservancy, a community-supported nonprofit that also owns the 880-acre Pismo Preserve in Pismo Beach.

HOME DESIGN GUIDE 2023 Trends

When it comes to home design, you want your space to reflect your lifestyle and foster an authentic atmosphere for day-to-day living. That might mean creating a connection with nature with design choices that improve the planet. Or you might prefer coming home to a sanctuary or feeling like a ruler in their castle. Always at the forefront of luxury, design and intelligence, Ferguson’s 2023 Design Trends Guide presents the best in plumbing, lighting, and appliances for the year.

Photo courtesy of Capital

Lighting at Ferguson

Bath, Kitchen & Lighting Gallery

Photo courtesy of Delta at Ferguson Bath, Kitchen & Lighting Gallery

Biophilic Intention

Based on the idea that humans possess an innate connection to nature and crave contact with it, Biophilic design brings nature into the built environment. The goal is to use natural elements to create an inviting home that invokes a sense of well-being. These interior spaces account for circadian rhythms and visual stimuli using natural lighting and dimmable fixtures to mimic the natural environment. Water is also essential to the experience; hydrotherapy and soaking tubs promote relaxation and rejuvenation. Adding plants, windows, or other greenery further enhances the visual connection to nature.

Photo courtesy of House of Rohl and Victoria Albert at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Stone Forest at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of House of Rohl at Ferguson Bath, Kitchen & Lighting Gallery

Ebb & Flow

Water is also a focal point of wetroom bathrooms. Extremely popular in Europe for some time, these bathrooms are now making their way to the U.S. The completely open, waterproof bath space includes all the elements of a luxe bathroom. Some features include a frameless, zero-entry shower; floorto-wall shower tile; freestanding tub; floating vanity; and an ADA-accessible design, including hardware and lighting.

Photo courtesy of Signature Hardware and James Martin at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Hansgrohe at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Kohler at Ferguson Bath, Kitchen & Lighting Gallery

Eco-Mindfulness

Environmental awareness has become an important part of everyday life and influences many homeowners’ decisions, from kitchen and bath designs to the products they bring into their homes. Products made from renewable resources, such as bamboo and cork flooring, offer an attractive option for those wishing to reduce their carbon footprints. Moreover, using non-toxic and chemical-free materials in every stage of a project will help protect your health and the Earth.

Photo courtesy of Millennium Lighting, Signature Hardware, and Avallon at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Native Trails at Ferguson Bath, Kitchen & Lighting Gallery

Gothic Glam

If Halloween is your favorite holiday, celebrate the luxurious, edgy look of Gothic Glam all year long! Statement fixtures like wrought-iron chandeliers and candelabras are mixed with a contemporary twist of large, tall windows flooding rooms with natural light. The result is spin-tingling! Bronze plumbing fixtures add to the drama, and glamorous wallcoverings, black accents, woodwork, and other vivid jewel tones are a must for this bold style.

Photo courtesy of Signature Furniture. at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Cafe at Ferguson Bath, Kitchen & Lighting Gallery

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(2)

(3)

Photo (1) (2) courtesy of Kalco Lighting, (3) courtesy of Fortis at Ferguson Bath, Kitchen & Lighting Gallery

Modernized Mid-Century

Since the mid-1950s, countless homeowners have embraced Mid-Century Modern’s timeless design and added their own spin to update the style. Some of these touches are purely aesthetic, while others are more functional. Today’s MCM aficionados are still drawn to clean, uncomplicated lines. But now they’re adding integrated, streamlined appliances with cutting-edge technology to blend in with the home’s décor. Remember Sputnik lighting, an MCM essential? It’s back with a more linear look! Finally, contemporary and geometry-inspired fixtures complete the twist on this classic style.

Photo courtesy of Signature Furniture at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Hinkley at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Hinkley at Ferguson Bath, Kitchen & Lighting Gallery

Multi-Sensory Design

Activate the five senses with texture! Interior design becomes more meaningful when it’s engaging. The feel of fabric, wood, and stone surfaces makes your home more inviting with thoughtful hardware and fixtures. You can enjoy brightness and warmth with lighting, and a multi-layered experience by making water felt, seen, and heard through plumbing fixtures. Mixing tactile materials along with layering is key to making textural elements work.

Photo courtesy of Signature Hardware at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Signature Hardware and James Martin Vanities at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Newport Brass at Ferguson Bath, Kitchen & Lighting Gallery

Grand and strongly influenced by historical European manors, the Old World trend is defined as using warm, rich and frequently dark woods and earthy materials found in flooring, sinks, and hardware. The style possesses a sense of opulence achieved with Grecian marble countertops, travertine fixtures, and Parisian-inspired chandeliers. Romantic without being too frilly, other elements of the Old World trend include lavish decorations, oversized furniture pieces, and deep texture on walls, fabrics, and flooring. This style calls on several other European influences, such as French Country, Tuscan, Spanish, and Mediterranean.

Old World Estate

Photo courtesy of House of Rohl at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Signature Hardware and James Martin Vanities at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Moen at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Metropolitan Lighting at Ferguson Bath, Kitchen & Lighting Gallery

Royal Aspirations

Aspire to greatness this year and embrace your inner royal! The Royalcore design style incorporates all that is magnificent, romantic, and traditional about castle life. Born of Regency style with a bit of Victorian for good measure, this trend features crystal chandeliers, clawfoot tubs, ornate vanities, candelabras, and sconce lighting. Then, to finish creating your modernday Versailles, mix metallic fixtures and gilded accents, incorporating pieces of the past with a fresh new twist.

Photo

Photo courtesy of

Photo courtesy of La Cornue at Ferguson Bath, Kitchen & Lighting Gallery

Photo courtesy of Graff at Ferguson Bath, Kitchen & Lighting Gallery

Create a Groovy Cocktail Party Atmosphere

Styling and photos courtesy of Shelly Van Rozeboom, Cove by Van Rozeboom Interiors

Groovy, baby! Spring and Summer are the perfect time to host a chic, retro cocktail party for friends and family. Here’s everything you need to create a groovy cocktail party atmosphere, except for the booze and 70s tunes!

$1,500

$4,200

$199.99 on Amazon.com

Libations Locker by Universal Furniture

Rattan Bar Cart by Universal Furniture

House of Marley Stir

Hand-Blown Oak Glass Spoon, Glass, and Tumbler by JFR Glass

Individually priced

Drunk Personalities

Leather Drink Tags by Freshwater Design Co.

$24

Silicone Wine Stopper Set by Mercantile 12

$15

Whole Lotta Love 36”x36” art by Sugarboo and Co

$400

Groovy Grapefruit Cocktail Mixer

$35 at Phreshfoods.co

PAINTING WITH LIGHT

Artist Lara Fields’ Creations

Aren’t Your Grandmother’s Stained Glass

By Amy Blasco

Photos by Sarah Kathleen

San Luis Obispo artist Lara Fields loves to paint, but you won’t find a palette or brushes in her studio. Instead, it’s packed with glass— countless sheets and shards in a variety of tints, textures, and transparencies.

The owner of Firebird Art Glass, Fields is constantly thinking about how to transform that liquid sand into a lasting work of art.

“I call it painting with light,” she said, “because it’s color and texture;

it’s about how it looks in the light and how it looks out of the light.

There’s really a lot that goes into [making stained glass].”

Her goal as an artist is to make each piece look effortlessly beautiful. Of course, that’s easier said than done, especially when working with such a fragile material.

“Glass is extraordinarily sharp, and it breaks all the time,” Fields said.

“I’m always fitting pieces together and deciding how one piece goes with another. It’s like putting together a jigsaw puzzle and having to carve out your own pieces.”

Luckily, Fields also loves puzzles. Before launching Firebird Glass, she worked as a software engineer.

“Most people think of software as just super analytical and mathematical, but it’s actually a highly creative career,” she said. “The people who make really good software tend to be very creative.”

Now Fields uses those data-driven skills to cut and solder rather than code and scroll. Once inspired by an idea, the techie-turned-artist starts by creating a design in Adobe Illustrator. That gets printed and cut out into pieces, which are glued onto the back of the glass as a guide. Then she starts scoring, cutting, and grinding the glass and soldering it together with lead came and copper foil. But sometimes the glass doesn’t cooperate.

“Sometimes I have to change angles when soldering or fix a crack. I have to figure out how to make it work,” Fields explained. “That’s the core of software design. It has to be practical, it has to work with the materials you already have. It all has to fit into this cohesive language that works.”

But she’s always up for the challenge, adding, “Doing slightly complicated things that are hard to make are kind of my jam.”

Take, for example, Fields’ favorite creation of a giant octopus floating in the ocean, its amber arms billowing in the crystalline waves are so lifelike it almost feels like you’re underwater as well. Those ethereal appendages had to be painstakingly reworked from the original design so they would fit together without cracking.

Breakages are avoided for several reasons; whole pieces are obviously more aesthetically pleasing and safer, but Fields also wants to use her glass as efficiently as possible.

Much of the colored and textured pieces she finds come from specialty glass shops like Kiss My Glass in Santa Cruz and small-batch online retailers like Delphi Glass.

But Fields loved her eight-legged friend so much, she decided to keep it for herself. He now stares down from the studio window watching the artist in action while Fields’ dogs—golden retriever Holly and lab/golden mix Sterling Archer—watch from below. (“They’re my helpers,” she said.)

She’s currently working on another octopus with what she called “the perfect octopus glass” from Kiss My Glass. This stained-glass cephalopod will be for sale,

either online or at local art events. The artist-engineer has even developed a formula for pricing her work.

“I factor in the square footage of the glass used and the number of pieces cut,” she said. “I used to do it by the number of hours I spent on it, but that didn’t work. Sometimes I like to be fussy and get it just right.”

Visit firebirdglass.com to check out Fields' gallery and to inquire about purchases. Her stained glass is also currently showing at Big Sky Café in downtown San Luis Obispo.

Power Through Pottery, a Paintbrush, and the Poetic Word

The SLO County Arts Council's Cultural Impact Speaks Volumes Without Uttering a Syllable

By Molly O’Brien

Photo Courtesy of City of Atascadero

Art is—and always has been—an influential medium for bringing people together to learn about the human experience. Throughout the course of time, communicating through various mediums, such as painting, music, and poetry, has given artists the ability to address a multitude of issues and promote social change in a peaceful yet powerful way.

No matter people’s backgrounds or where they come from, the feelings elicited by seeing, hearing, touching, smelling, or even tasting art can connect a diverse range of souls on an equal plane.

The thoughts that come from artistic minds transcend time and history. The San Luis Obispo County Arts Council’s goal is to share those thoughts and creations with the greater community by offering people of all ages, backgrounds, and skill levels the opportunity and resources needed to bring their art to life.

“We’ve got a good board right now, and we’ve got a lot of really enthusiastic people that are supporting what we’re up to,” said Allen Root, a local artist and president of the Board of Directors for the SLO County Arts Council. “Not only are we artists, but we’re entrepreneurs, as well.”

The council’s stated mission is to cultivate the county’s visual, literary, and performing arts opportunities. The local partner of the California Arts Council, this small but mighty council supports a multitude of local programs that promote public access to art, offer art in educational settings, and generate opportunities for artists and arts organizations to collaborate.

This includes supporting programs and cultural organizations, including Art After

Dark in cities across SLO County, the Equality Mural Project initiative, and Poetry Out Loud.

“I’m fond of [all] the things we support,” Root said. “But I’m also really fond of looking into the future and seeing where we’re going…I always think there’s more that we can do…

Let’s give everyone something to enjoy.”

The San Luis Obispo County Arts Council proudly supports a lineup of accomplished local cultural organizations that celebrate diversity and empower artists to tell their stories through their talents. These organizations include Cal Poly’s Black Academic Excellence Center, R.A.C.E. Matters SLO, and the Cal Poly Multicultural Center, among others.

Photo by Craig Stewart

Everyone is Equal While Holding a Paintbrush

The Equality Mural Project was designed by a group of locals and artists to illustrate different angles of equality by coming together to beautify the community with 10 murals in downtown Atascadero. This initiative has transformed nearly a dozen areas across the city into works of outdoor craftsmanship.

“Our community appreciates the murals as a way to highlight the arts, and our historic downtown provides a beautiful place to showcase them for all to enjoy!” Atascadero Mayor Heather Moreno said.

The project started in early 2020 after being inspired by “The Floating Lady” by Ioan Baraban and “The Historic Mural” by Heather Millenaar, which were painted in 2017.

An overseeing committee put out a Request for Proposals and chose artists based on a set of criteria.

“We are matchmaking building owners with artists in a way, in parallel with talking to business owners and community members for insights and contacts for new walls to paint, and seeking permits to let the art concepts come to fruition!” project coordinator Victoria Carranza said.

Carranza said. “Also, the close proximity of them makes them walkable and promotes physical activity and overall wellness.”

“Murals are public art galleries in a way, allowing all to experience art. It makes you think, reflect, and we hope promotes healthy conversations,”

Explore Door to Door, After Dark

Art After Dark offers everyone the opportunity to enjoy art—for free—through a lineup of accessible, self-guided art walks. The first Friday of the month (or Saturday, depending on the city) in Morro Bay, Paso Robles, San Luis Obispo, and Los Osos, a curated collection of galleries and local venues offer access to visual, literary, and performing art. It’s a chance for locals to mingle and connect with the community’s creativity in the heart of each city.

“Art After Dark is definitely a nod toward a younger clientele—I’ll be 70 in October, so I’m not that,” says Root with a chuckle, “but I appreciate the [youthful] energy and the interest.”

Any gallery, nonprofit organization, or business can become a part of the program as long as they display original art.

“One of the things we’re working on is ‘Art After Art After Dark,’ which would start when Art After Dark is [wrapping up],” Root said. “We’ll have a DJ and a food truck and [it’ll be] a cool spot for people to gather.”

The Power of Poetic Words

Young poets can become involved in Poetry Out Loud, which is a well-respected national arts education program that offers free resources and hosts competitions for high school students honing their creative literature skills. The group is meant to give young adults a chance to practice public speaking and build self-confidence while also becoming educated on the history of literature.

This program has rapidly expanded over the past two decades, growing to reach more than 4 million students and 60,000-plus teachers from more than 10,000 schools in every state in the U.S., including the District

Photo by Andrew Pechon

Photo Courtesy of City of Atascadero

Art is For Everyone

The council also offers additional resources for artists who want to become further invested in their talent in an independent manner. There are a collection of businesses in SLO County that support art education and expression by offering their spaces for celebrating creativity. For two decades, the Paso Robles Youth Art Center, a public, nonprofit organization, has hosted programs in art, dance, music, theater, and creative enrichment.

Each second Saturday on the lawn at the SLO Museum Of Art (SLOMA), from 11 a.m. to 1 p.m., families can bond and learn together about the visual arts for free, using the museum’s curated activity kits.

And at Glasshead Studio in Atascadero, the lineup of programs includes private classes, group art classes, summer camps, and team-building activities for those interested in glassblowing and fusing. For an hourly fee, there’s even Open Studio Time, which offers more practiced artists all the tools necessary to create and cultivate their projects independently.

Artists can convey an important message without even saying a word—but the SLO County Arts Council’s message is loud and clear: Art is for everyone, and everyone in SLO County deserves an equal opportunity to enjoy the beauty of the collective creative experience.

For more information about the SLO County Arts Council and its programs, visit slocountyarts.org.

of Columbia, Puerto Rico, the U.S. Virgin Islands, Guam, and American Samoa.

Photo by Andrew Pechon

This Just In! KSBY is Turning 70

How Local News Anchors Spend their Free Time on the Central Coast

By Wendy Thies Sell

Photos Courtesy of KSBY, Dave Hovde, Richard Gearhart, Claudia Buccio, and Nina Lozano

Their friendly familiar faces seem to be everywhere: TVs, cell phones, social media, billboards, and buses. Some of the most recognizable smiles in San Luis Obispo County undoubtedly belong to the top talent at KSBY-TV.

Many news watchers consider broadcasters Richard Gearhart, Nina Lozano, Claudia Buccio, and Dave Hovde an extension of their family. And yet, how well do you really know them? How do they live life to the fullest when they’re not in the TV studio?

Richard Gearhart

You’d be hard-pressed to find anyone in SLO County who doesn’t know Richard Gearhart. A fixture on local television screens for more than three decades, Gearhart started his career in his hometown TV market at the tender age of 20.

“I literally was born here,” Gearhart said. The dedicated journalist anchors KSBY’s weeknight newscasts. He knows the area better than most, has an archive-like memory, and has earned viewers’ trust.

The day of the January “bomb cyclone” storm is a perfect example of his commitment. Gearhart was called in early because the street leading up to the TV station was flooding. It took four-wheel-drive to transport the accoladed anchorman up the hill, on one of the biggest local news nights in years.

It was too late for other co-workers who had to stay in the safety of their homes, but Gearhart proceeded to work essentially 24 hours straight—broadcasting solo in the TV studio for the 4, 5, 6, 10, and 11 p.m. newscasts AND for the morning show the next day!

“I couldn’t get home because it was still flooded, so I slept in the conference room for a couple of hours, and

In honor of KSBY’s upcoming 70th anniversary, Wendy Thies Sell—Living Lavishly contributor and former KSBY news anchor—recently reunited with two former colleagues and made two new acquaintances up on San Luis Obispo’s “TV Hill.” Because she knows there’s much more to an anchor than meets the eye.

then I got up and anchored Daybreak at 5 a.m. too,” Gearhart recalled.

“It’s not about being a hero. It’s literally, ‘This is my community too.’”

“Richard absolutely walks the walk and talks the talk,” Dave Hovde said about his longtime co-worker and friend. “He will come in early. He’ll stay late. He will do

Anchor, Multimedia Journalist

the research. He is a resource like no other. There’s only one Richard Gearhart and we have him.”

KSBY can lay claim to him. So can Cal Poly. Gearhart puts in more than 80 hours a week at two full-time jobs. During the day, he teaches the journalists of tomorrow at Cal Poly, SLO. A former kindergarten teacher-turned tenured associate professor, Gearhart earned bachelor’s and master’s degrees, and has completed everything but the dissertation toward his PhD in education.

“Richard is one of the smartest people I’ve ever met,” Hovde went on to say. “He is Superman! People don’t know this about him; that guy is everywhere and can do everything. He fixes things, he bakes things, he brews things, he flies things, he drives things, he raises horses, he’s basically an amateur veterinarian/amateur pilot/amateur you-name-it. The guy can literally do everything. And he’s a college professor. So, he teaches it, then he comes in here to do it. He’s one of the funnier

people you’ll ever meet. He’s an icon. And here’s the thing: The guy has no ego.”

“Journalists are like this,” Gearhart humbly explained. “To be a journalist you have to be interested and fascinated by a lot of things and then really want to research it. If something comes my way, I’ll fall into it, research it, and see if I can do it.”

That goes for everything Gearhart does; showing purebred dogs, participating in carriage driving competitions with his Welsh Mountain Ponies, and his personal fitness goals, which include hiking local trails and tracking all of his meals.

“I honestly keep a log on my phone every single day of everything that I’ve eaten and how many calories,” Gearhart shared.

It’s something he has in common with co-anchor Nina Lozano.

Nina Lozano

Anchor, Multimedia Journalist

“Richard and I talk about calories all the time,” Lozano confirmed. “It’s an almost daily back and forth.”

Lozano, who joined KSBY in 2020 after reporting in Las Vegas and Rochester, NY, allows herself a one-day pass on weekends to veer from her healthy eating regimen. She often seeks familiar flavors from home—the Philippines. She discovered Filipino restaurants in Santa Maria, FoodTrip and Jade’s, but she likes practically any type of cuisine.

Lozano has accomplished her goal of visiting all of the towns that KSBY covers and, of course, many of the restaurants.

she said, admitting she’s fixated on food. She plans restaurant visits days in advance, studying menus, reading reviews, looking at food photos, and planning what she’ll order. And that definitely includes dessert.

“Chocolate is No. 1. I’ve tried Mama Ganache,” Lozano said. “One slice of Madonna Inn Pink Champagne Cake lasts me an entire week because it’s so big and so rich. SloDoCo donuts—I love them! And now they have two locations! Ice cream. McConnell’s. Oh, my goodness! It’s really good.”

In addition to exploring the Central Coast, Lozano’s a regular globe-trotter. Last year, she spent three weeks in the Philippines and also met up with friends in Italy and the U.K.

“I ate my way through London,” Lozano said, revealing that she plans vacations via spreadsheet. Her next long-haul trip in the works—Paris, Portugal, and Greece.

“I’m a planner for everything,” she said. “Every single thing.”

Lozano dives into work the same way; researching everything and taping sticky notes to her scripts to remind herself of tricky pronunciations. She cites the strong camaraderie she enjoys with Gearhart and Hovde, the two men she shares the set with each night.

“I love it! I work with two great people,” she said. “I’m so lucky that we get along really well.”

Hovde agreed: “Nina is fun. She brings energy! The three of us are like a family sitting down at the dinner table.”

“I want to be familiar with the cities I report about,”

Dave Hovde

Chief Meteorologist

Dave Hovde is celebrating his 20th year at KSBY this spring! The affable North Dakota native has worked in multiple TV markets but found “home” in SLO County. The self-described “entertainer-educator” is not just a weatherman; he’s a skilled microclimate meteorologist, an excellent on-air teacher, and well-liked for his witty, energetic personality.

“Over time, the viewers could see that I have a passion for wanting to connect and [there’s] some authenticity behind the three-ring circus that I do,” Hovde said.

“I really do try to please everybody. I know it’s an impossible pursuit, but I like the challenge.”

As a “kind of caffeinated person,” Hovde doesn’t sit still. He works late and wakes up early. His mantra is, “You have to get up and get outside. That’s where you’ll find the magic of the Central Coast.”

Heaven for Hovde is teeing it up on the local links. “What I love about golf is you’re outside,” he said. “I’m in the elements that I’ve predicted and it requires so much concentration. I’m not in work mode and I can kind of Zen out and connect with the environment.”

He does more practicing than playing now, which he says has actually helped his game. Hovde’s had four aces—holes-in-one. Not too shabby, but he downplays his golf prowess.

“For anybody who plays as much as I do, I should be a lot better,” he laughed. “I don’t lose golf balls. I’m a pretty good driver of the golf ball, but I waste my shots around the greens, like so many people do. It’s the challenge that I’m looking for because it requires you to be in the moment, turn off outside distractions, slow the mind.”

Golf helps him create a life-work balance because his job is demanding.

“I spend more time here [at KSBY] than I spend at home with my kids or any relatives, and you better make the place better by showing up. I’m aware of that,” Hovde said.

All of the anchors care immensely and volunteer outside of the station, for local nonprofits and for KSBY’s annual campaigns, such as the successful Season of Hope food and toy drive. And when they are out and about, they’re noticed by just about everyone.

“It’s funny when Richard and I do something together … it’s Lennon and McCartney!” Hovde laughed. “We’re really more like [the grouchy Muppet duo] Statler and Waldorf. But it’s fine. I want people to feel like they can come up to me and say, ‘Hi.’ If they want to ask about the weather, that’s great. I love it! People are just trying to connect and they feel like we are a part of their family.”

Claudia Buccio

Anchor, Multimedia Journalist

One of the newest members of the KSBY family is Claudia Buccio, the station’s 5 p.m. co-anchor and reporter.

“When I’m not working, I’ll often be looking for story ideas,” she said with a smile. “I’m a bit of a workaholic. I’ve learned to appreciate living in the moment more so after living in L.A. and San Diego, which are super hectic. Here, I’ve found a sense of community and traditions of people helping one another. They welcomed me with open arms.”

Born in Chino, Calif., Buccio and her family moved to Michoacán, Mexico, when she was 9 years old, allowing her to learn to speak, read, and write Spanish, in addition to English, which would serve her well.

At 18, she moved back to California to attend Santa Ana College, where she graduated as valedictorian. She transferred to her dream school, USC, where she earned both bachelor’s and master’s degrees in journalism.

After stints as a bilingual reporter in Palm Springs and San Diego, Buccio landed a job at KSBY in 2021. In her reporting, she makes a point to highlight Hispanic traditions and issues that are important to her and thousands of viewers.

“If you have a diverse newsroom it will show!”

Buccio said. “I try to bring in my Hispanic heritage, my understanding of what it means to be MexicanAmerican, bringing those ideas, and actually putting them on the air, too.”

Buccio’s parents own a restaurant in Mexico. Food is how her family expresses their love for one another. Her

mom’s delicious mole is legendary, but Buccio has found quality Mexican food on the Central Coast.

“Panaderia Mana bakery in Santa Maria has really good bread!” Buccio said. “They make the Three Kings Cake and other traditional bread.”

The team at KSBY is happy to have Buccio on board, especially when she brings in her mom’s tasty tamales to share with the staff.

“Claudia is one of the nicest people you’ll ever meet,” Hovde said.

Added Gearhart, “It’s just a really good group of people who really like each other, who genuinely get along. We have the same problems and live in the same community, pay for the same expensive housing, and raise kids the same way that everybody else does. I wish [our viewers] had a better understanding that we’re real people here on the Central Coast, too.”

This spring, KSBY will celebrate its 70th anniversary. In May of 1953, KSBY became the first television station to serve San Luis Obispo and Santa Barbara counties. Today, KSBY is available on more sources than ever before—over the air, satellite, cable, and anytime on their app through a variety of streaming devices.

“The power of television is, more so than any other source, you get to connect with an actual person, and that establishes a level of trust that doesn’t happen anywhere else in journalism,” Gearhart explained.

Viewers literally look them in the eyes as they deliver the news of the day. And then, you cross paths with them walking down the street, or in a classroom, or teeing off on the golf course, or dining at a neighborhood restaurant. And chances are good they’re probably counting calories, just like you!

Emmy Award winning journalist Wendy Thies Sell has more than 30 years experience in TV news, radio, and print.

MUSIC OF THE SOUL

Nipomo Flutes Shares the Beauty of Native American-Style Flutes with the Central Coast

Photos and article by Carla Cary

From a young age, Jadon Smith has always been drawn to an instrument’s ability to evoke deep emotions.

However, it wasn’t until 20 years ago that he was first introduced to the Native American-style flute during a visit to Zion National Park, where he got his first flute making kit. The ethereal sound of the flute spoke to Smith’s soul, inspiring him to learn how to make them himself and to create his own business, Nipomo Flutes.

Living Lavishly recently caught up with Smith in his workshop, where he is surrounded by the tools of his trade, a rainbow of wood from around the world, and the beautiful flutes he has created. Smith’s passion for the craft shines through in everything he does, and his love for the Native American-style flute is evident in every note he plays.

He has spent countless hours researching the history and traditional techniques of making Native American-style flutes, including the types of wood used, and carving, and tuning techniques. He also spent time

talking to Native American flute makers, who were more than happy to share their knowledge and experience with him.

One such man was Mac “Standing Bear” Lopez, a Shoshone/Cherokee tribe member who had been making flutes for 50 years and greatly helped Smith in his personal flute-making journey. Sadly, Lopez passed away last year.

“Mac learned flute making from Hawk Littlejohn, one of the premier flute makers in the country. I was very taken with Mac’s generosity [in] respects [to] sharing his skills and knowledge with me,” Smith said. “He was very involved in the native flute world and loved to share his experience. He was kind, humble, and fun to be with. He is missed.”

Wooden Native American flutes, also known as courting flutes, have a rich history and deep cultural significance to native peoples. Traditionally, these instruments are made from a single piece of cedar or other softwood and played vertically, producing a soft and mellow sound.

The oldest wooden Native American flutes that still exist today are from the early 1800s. However, the history of Native American flutes dates back thousands of years.

Rim-blown flutes made from animal bones can be found among numerous native cultures, such as the Anasazi and Hopi tribes of the Southwest.

Modern Native American-style flutes are a variation of the duct flute, which creates sound by forcing air across sound holes. Today, the full history of Native American flute making and playing is lost due to government efforts to control native music and religious practices on reservations and in Indian boarding schools.

Nipomo Flutes’ Smith is passionate about honoring native history in the flutes he makes. No two instruments are the same, and each is handcrafted using a variety of traditional methods and materials. He then carefully

tunes each flute to produce a rich, warm tone that is both soothing and uplifting. Smith’s creations have found their way into the hands of musicians, collectors, and music lovers all over the world.

“I believe that the flute finds the person, the person doesn’t find the flute.

That’s why each of my flutes is unique, the flutes draw people in by the sound, the combination of woods, colors, and motifs,” he said.

Still, Smith’s flutes are designed to be easy to play, making them accessible to people of all ages and skill levels. He has also started teaching workshops, where he shares his knowledge and passion for the craft with others, and keeps the tradition of flute making alive.

How to Lavishly Entertain on Any Budget

By Victoria Sexton

One of the most beautiful places on Earth is the Central Coast in Spring and Summer. If this year’s dramatic winter weather has left you longing for clearer skies and warmer days, you are not alone.

Clear out those winter doldrums and get ready for sun-infused entertaining! Before the party planning starts, make sure to get your home ready for the season and your budget ready for welcoming guests.

Entertaining is an art form. From the food and drink to the ambiance, there’s something special about welcoming people into your home. While some may feel the need to go over the top, chic entertaining is possible on any budget. After all, the point of having a party is to spend time with loved ones while sharing our favorite spaces! This year, take the backyard barbeque to the next level without busting your budget.

Declutter and clear out

Spring is the best time of year to clear out. Once the business of summer starts, you’ll have time for great adventures on the Central Coast and your house will be ready for guests.

This is the perfect time to Spring Clean the place where you spend the most time—your home. Do a mini clear-out to make sure that your house is in order. This will make more room for items that you love. A general rule of thumb is that if you don’t love it, get rid of it. This doesn’t mean you need to head to the dump with all of your belongings. However, be discerning with the items you display in your home.

For items you just don’t use anymore, but are in great condition, considering selling them. There are countless places to sell used items. This will help you clear away clutter and give you a little extra cash toward your home décor budget. For items you can’t sell, find a way to repurpose, gift, or donate them. It’s possible someone might love that item as much as you did!

Set a budget for home decor updates

It’s easy to go overboard when making updates to your home, which is why it’s essential to set a budget and stick to it. Focus on impact. Even small changes, such as new throw pillows, can provide a fresh perspective to your home.

When setting a budget, consider the place you want to spend the most time. If there’s an amazing outdoor space in your home, consider investing in quality patio furniture or an outdoor fire feature. Maybe your kitchen is the space that is most inviting. It might be time for a kitchen deep clean and some new fresh napkins for the table.

Wherever your favorite place, spruce it up by giving it some time, attention, and the largest portion of your home décor budget. Get creative! If the budget is sparse this year, consider visiting thrift shops in your neighborhood.

Another option is to repurpose vintage furniture. A new coat of paint or a stain on wood furniture can bring new life to old items. Creative touches, such as repurposing a vintage dresser to be used as an outdoor bar, might make for the perfect addition to your space this season. Don’t be afraid to put your own mark on your favorite space. These personal touches can transform your space into a warm, welcoming environment for your guests this spring and summer.

Escape to the Gateway of EdnaValley

Share your passion with family and friends

Have a favorite hobby? Plan a gathering around the things you love to do! Gaga for gardening? Consider a garden party, where your guests get to take home their favorite plants. Wild about wine? With countless wineries in San Luis Obispo County, a local wine tasting with friends could be a fun adventure. Have a boat? An afternoon sail with your favorite people in the world will make for a great excursion.

Find that activity you love and turn it into something to share with family and friends. The activity can be as budgetfriendly or as pricey as you like. As with any get-together, the goal is to spend time with friends and have fun!

Those warm weather months are the perfect time to get together with family and friends. This season, regardless of your budget, make it a goal to share your favorite places, spaces, and adventures. With so many amazing options for shopping, eating, and adventuring on the Central Coast, the possibilities for entertaining are endless!

Victoria Sexton is a best-selling author, wealth creation coach, and money mentor. Her straight-talk financial coaching, education, and strategies give her clients the confidence to embrace their abundance and take control of their financial future. To learn more about Victoria, go to VictoriaSexton.com

BOTTOMS UP!

San Luis Obispo County Cocktail & Mocktail Guide

By Molly O’Brien

Though San Luis Obispo County is traditionally known as a bustling wine destination and home to dozens of fantastic craft breweries, this region offers so much more in the form of impressive concoctions made with craft spirits. Here’s Living Lavishly’s deep dive into the legendary locations serving outstanding cocktails and mocktails, from Paso Robles to Pismo Beach and everywhere in between!

The Alchemist’s Garden

1144 Pine St. Alchemistsgarden.com

Earning its name from the definition of alchemy—a power or process of transforming something ordinary into something special—The Alchemists’ Garden in Paso Robles serves a lineup of delicious, funky drinks, each with its own unique twist. This bar is known for its special rotating “Zodiac” cocktails that change by the month, depending on the current Zodiac sign. For a consistently buzzy drink, try The Order, which lives within the Espresso Martini family—but uses an untraditional combination of Thai coconut milk and Alchemist bourbon (among other special ingredients). There’s also the Nicholas Flamel, which is similar to a margarita but uses chipotleinfused tequila, lime, and lapsang souchong tea agave for an eccentric flavor. Those seeking a non-boozy beverage can choose between a wide variety of handcrafted mocktails like The Count, which is similar to a Negroni and features DHOS gin-free gin.

Eleven Twenty Two

1122 Pine St.

Eleven-twentytwo.com

Travel back to a simpler time at Eleven Twenty Two, an elegant cocktail lounge and bar in Paso Robles that feels like an authentic speakeasy experience. In fact, to ensure a truly old-fashioned vibe, cell phone use is not permitted within the bar area. To enter, step through the hidden door behind the other shops and restaurants on Railroad Street and stroll along a narrow passageway lined with

bookshelves to encounter a candlelit, 1930s-inspired enclave. This bar emits an ambiance of Gatsby-esque glittery coolness and serves a lineup of Prohibition-erainspired concoctions. For teetotalers who still want to experience this intriguing establishment, the Orange Julius is a truly fun mocktail.

Guest House Grill

At Guest House Grill—which originally started as a Cal Poly senior project and has since grown into one of SLO County’s favorite hangouts—classic comfort food complements the curated cocktails that are bound to dazzle any diner who stops in for a visit. For those seeking something strong, the Rum Away With Me is a delightful combination of Calwise dark rum, fresh lemon juice, agave, egg white, mezcal rinse, and

Angostura bitters. For a lighter and brighter note, try the Royal Hawaiian, which is made with butterfly pea gin, pineapple juice, orgeat, and fresh lemon juice. And the Cucumber Crisp, which is made with cucumber vodka, simple syrup, fresh lime juice, soda water and lemonlime soda, is a refreshing drink to sip on a sunny day in North County!

8783 El Camino Real guesthousegrill.com

1127

Highwaterslo.com

Highwater in downtown San Luis Obispo is a music lovers’ paradise! Here, visitors can experience a lyrical night out at a spot that’s dedicated to the motto, “Cocktails. Eats. Tunes.” Owners Robin Wolf and Matthew Hanson created this bar with the duo’s love of music in mind— especially rock ’n’ roll. The impressive cocktail menu pays homage to the greats with drinks like Bennie and the Jets’ (honoring Elton John), which is a vodka cocktail, or the Voodoo Child (inspired by Jimi Hendrix),

Rod & Hammer

Rodandhammer.com

California surfer Rodney “Rod” Cegelski and Australian businessman Hamish “Hammer” Marshall established Rod & Hammer in 2019 as a small-batch distillery and craft tasting room in San Luis Obispo. This distillery’s spirits are cut with distilled and purified Pacific Ocean water, which represents the meaningful oceanic link between these two partners. The tasting room feels like a bohemian-cowboy-surfer-dream, with warm whites

and wooden tones and plenty of natural light during the daytime. The team actually recently took home awards at the San Francisco World Spirits Competition for their Cask Strength Bourbon (Gold Medal), full-strength bottled Old Fashioned (Silver Medal), and Distiller’s Reserve Rye and new Whiskey Mule canned cocktail (Bronze Medal).

855 Aerovista Place

Hotel SLO

877 Palm St. Hotel-slo.com

It’s no secret that downtown’s Hotel SLO boasts a gorgeous rooftop bar with views of Cerro San Luis and Bishop Peak. Whether relaxing on the rooftop or dining at the on-site restaurant, Ox + Anchor, guests can try craft creations like the Black Hill, which is made with Redwood Empire Lost Monarch, Amaro Averna, Willow Creek Amaro, black walnut bitters, and cherry bitters. It’s named after Black Hill, one of SLO County’s Nine Sisters, the chain of well-known volcanic peaks that run between Morro Bay and San Luis Obispo. This drink was designed to showcase the essence of Hotel SLO in a glass, using a strong representation of California spirit combined with a twist of Italian roots.

Arroyo

A trip to Ember in Arroyo Grande isn’t just dinner and drinks—it’s a special night out on the town in a repurposed barn that has since been transformed into an inviting and rustic neighborhood favorite. Although this spot changes its cocktail menu seasonally to keep flavors fresh and up to date, it always features the finest spirits, house-made syrups, and garnishes. For those seeking something classic, Ember is known for its signature version of the Old Fashioned, concocted with a notable twist. It’s called the Ember Old Fashioned and is arguably the restaurant’s most popular cocktail, aiming to be “comfortingly traditional, but with a slight distinction.”

Hotel Cerro

At Hotel Cerro in downtown San Luis Obispo, try The SLOLiner, made with local Corberosa Espresso, Rod & Hammer Stills Buttered Bourbon, Kahlua, demerara sugar, and Bailey’s foam. This cocktail is a fun take on an espresso martini with a richer texture and some extra layers of flavor since the on-site team added their own signature SLO twist by switching out the vodka for black-butter-washed Rod & Hammer bourbon. Enjoy it on the roof, which boasts panoramic views of Cerro San Luis, or inside the property’s cozy, brick-lined, Brasserie SLO.

1125 Garden St Hotelcerro.com

Grande

1200 E. Grand Ave. # 101 Emberwoodfire.com

Ember

Mason Bar & Kitchen

Mason Bar & Kitchen has been voted one of South County’s best bars for seven consecutive years. Nestled in the Village of Arroyo Grande, Mason is a whiskyforward lounge with impressive handcrafted cocktails— including a 100-year-old cask-aged Cognac. Visitors can enjoy a country-chic atmosphere at this laid-back, family-friendly establishment, which is a favorite goto spot for locals and travelers alike. Their barrel-aged

cocktails come in a 2-ounce pour served over a large ice cube, in classic choices like the Boulevardier—made with Buffalo Trace bourbon, Carpano Antica sweet vermouth, Campari, and an orange twist—and the Negroni—made with New Amsterdam gin, Campari, Carpano Antica sweet vermouth, and an orange twist. Settle outside on the open-air patio or cozy up in the warm and welcoming dining room.

307 E. Branch St. Masonbarag.com

For a more elevated experience paired with an energetic atmosphere, visit Vespera Resort on Pismo Beach, which hosts a daily cocktail hour called Fiesta Hour from 3 to 6 p.m. at the on-site restaurant, Pequín Coastal Cocina (named after the type of spicy pepper!). The restaurant’s tequila-inspired cocktail program serves a lineup of impressive signature drinks. Try the Hot Lips, which is made with Olmeca Altos Plata and Mezcal—or the Kiwi Paloma, which is made with Olmeca Altos Plata. The ocean views from the outdoor patio are spectacular, but the cocktails are just as eye-catching!

Cool Cats Café

At Cool Cat Cafe in Pismo Beach, “Candy is dandy, but liquor is quicker!” This long-standing Pismo Beach establishment is known for its impressive and satisfying signature adult shakes, appealing to guests 21+ with a significant sweet tooth. Try the buzzy B-52, which is made with Kahlua, Bailey’s Irish Creme, and Grand Marnier blended with your choice of chocolate or vanilla ice cream. And the Dulce de Jack’ is made with Jack Daniel’s and a rich caramel sauce blended with vanilla. Cool Cat’s is the perfect spot to share (or not!) a boozy milkshake and then walk it off on the beach, as the restaurant is conveniently just steps away from the Pismo Beach pier and the sand.

147 Stimson Ave. Vesperapismobeach.com

198 Pomeroy Ave. Coolcatcafe.com

Pequin Coastal Cocina

Pismo Beach

Staff Picks:

Our Favorite Cocktails & Mocktails

Nothing says Spring or Summer like a refreshing cocktail or mocktail! To help you find your new favorite, our staff has put together a list of our favorite drinks from SLO County bars and restaurants. These drinks feature fresh ingredients and unique flavors that are sure to please. Whether you’re looking for an alcohol-free option or a cocktail with a creative twist, we’ve got you covered. ¡Salud!

Photo by Sarah Kathleen

“My favorite spot to sip on a cocktail in SLO County is the rooftop terrace of High Bar at Hotel SLO. There’s a full bocce court, and you’re sitting adjacent to the Chef’s culinary garden, which feels very special! The views of Cerro San Luis and Bishop Peak are absolutely stunning—and it’s even more magical if you’re enjoying a Happy Hour drink at sunset.”

— Molly O’Brien, Associate Editor

“My favorite cocktail is the E.P. at Sidecar! I love the smoky taste of the Mezcal combined with the bold and punchy flavors of the lemon, ginger, and green chile. It is the perfect drink to enjoy over a lovely conversation with friends. Because the flavors are so strong, you really only need one. Which is saying a lot coming from a Brit!”

— George Hallam, Digital Marketing Strategist

Hands full? Just ask Siri to close your garage door!

“I am not a cocktail drinker (we are a strictly beer and wine house), but our favorite place to get a drink is Black Sheep in downtown SLO. They have a wonderful staff of bartenders that are always fun and friendly. It may not look like a kid-friendly place, but everyone that works there is always quick to greet not only Aaron and I, but Elena too. The addition of the front patio is great so we can sit outside and people watch, and the mac ’n’ cheese is always a plus.”

— Kelley Braga, Director of Marketing Operations

“My go-to cocktail is the Ron Swanson at Ember Restaurant in Arroyo Grande. Like its namesake, Ron Swanson of Parks and Recreation, I’m also a lover of bourbon, scotch, and whisky. The Lagavulin rinse and candied bacon put it over the top!”

— Amy Blasco, Executive Editor

“My favorite thing to see when I sit down at a restaurant or bar is mocktails on the menu! Getting to enjoy a delicious drink even though I choose not to drink alcohol has become an important part of which establishments I prefer when I go out with my friends. Recently, I tried the Young Woo at Taste in SLO and loved the refreshing, flavorful flavors! Since Taste was already one of my go-to restaurants, it was great to see the addition of mocktails to their menu when they expanded to a full bar!

— Tina Mitchell, Controller and Sales Assistant

“Sign me up for one Negroni + one Espresso Martini at Flour House in downtown SLO! Even better, I haven’t tried a better Caesar salad or true Neapolitan-style pizza in town. It’s consistently our top pick for dinner and drinks with visiting friends and family.”

— Tyler Ellison, Contributor

“My favorite cocktail is the Belladonna at The Alchemists’ Garden in Paso, a restaurant and bar that is unlike anything else on the Central Coast. Every drink and menu item is unique and makes some part of you truly believe in magic again. The Belladonna is their take on the classic tiki “Painkiller,” made with butter-washed rum, falernum, pineapple, orange, and creme of coconut.”

— Sarah Kathleen Leader, Contributor

“While I may be a college student, I do enjoy an upscale cocktail every once and a while. My personal favorite is the Hey Girl Hey from Flour House in downtown SLO. However, if you’re looking for a good beer in a fun setting, I recommend going to Barrelhouse Brewery and getting a Mango IPA!

— Skyllar Evans, Marketing Intern

“I love Rod & Hammer’s refreshing Lavender Lemonade cocktail, made with vodka, St. Germain elderflower liqueur, lavender, and lemon. And the place has such a cool vibe, either inside on a leather couch or out on the patio next to a fire pit and under a blanket.”

— Wendy Thies Sell, Contributor

“I love the HoneyPot from Bear and the Wren, along with their gluten-free ricotta and honey pizza! If you’re in the mood for something non-alcoholic, I recommend the agave-sweetened lemonade with salt on the rim. Oh, and don’t forget to grab a bag of complimentary artisan gummy bears on your way out!”

— Carla Cary, Marketing Strategist

In the Mix with Mason Bar and Kitchen

Interview by Amy Blasco

Photos by Sarah Kathleen

Living Lavishly sits down with Blanca Aguirre, manager and mixologist at Mason Bar and Kitchen, to learn what life is like behind the counter

Let’s start at the beginning: How did you get into mixology and hospitality?

I was born and raised in Tahoe. My parents own a restaurant in Tahoe, a Mexican restaurant that they’ve had since 1989. So I pretty much have been in the restaurant industry since I was 9. In Tahoe, there’s a lot of nightlife. So once I turned 18, I was already working in the casinos and in Starbucks, as a barista. … and then I started working as a barback at the casinos, at Harrah’s and Harveys on the Nevada side. That’s how I got into bartending. I moved out here in 2015 and I got into Custom House and Ventana [Grill], Mr. Rick’s—all those Compass Health locations. I’ve been bartending now for eight years.

How did you end up at Mason Bar and Kitchen?

So when COVID hit … I moved back to Tahoe for a year to help my parents expand. They actually ended up expanding into a restaurant with a full bar. So I went over

there to help them open the bar … and then stayed out there for the year. Then I was finally able to move back to the Central Coast because I’m in love with the Central Coast. I just called a bunch of friends and said, “OK, who’s hiring? What’s going on? Fill me in.” My friend Kyle [who I tended with at Ventana Grill] said, “Mason Bar is a good spot. … So I came here and completely fell in love with it.

How is Mason different from the other places you’ve worked?

It’s very small-town vibe. It feels more like home. … It’s almost like a family, like you’re inviting somebody into your home and it’s awesome. I’ve done bartending where it’s more like downtown and the cocktails are a little bit faster pace. Mason Bar is more food oriented, I would

say. It’s more of a restaurant vibe. But it’s definitely one of the most difficult bars I’ve worked at. It’s just the volume. … We are pumping out so many cocktails and so many drinks that we’re just going and going, and it’s more than two-step cocktails. It’s a little bit more difficult, but it’s cool because you feel successful at the end of your shift. You just get your butt kicked, but it’s like, “OK, that was worth it.” And it’s a good vibe. We get a lot of locals.

One thing I’ve always wondered about when I eat here is all of the casks behind the bar. Can you explain those and how they work?

Those are personal aged barrels. We’re more of a whiskeybased bar, so we have five cocktails that we make in house here, and we age [the cocktails] in barrels upstairs. Then we offer them to the guests after about six to eight weeks. You pick a cocktail—for example, we have a Maple Old

Fashioned—you personalize your own plaque, and when you come in it’s already prepaid for you. It’s really cool because every barrel has its own oak and you get different flavors while it sits in there.

How do you sign up for a barrel?

We have a form that you fill out with your name, what you like, which cocktail you’re interested in. You are more than welcome to upgrade the bourbon, although the pricing would be different, and add whatever you want. We also let you taste the five different cocktails we make in house, so you can … see which one you like best. We have the Manhattan, the Maple Old Fashioned, the 227, the Negroni, and the Boulevardier. I love our 227; that’s my personal favorite. The Maple Old Fashioned is great, too, and it sells a lot.

So what’s your official role at Mason?

I just took over the bar managing position so I’m helping create more of the drink menu. We’re coming up with new cocktails [for the season]; we all come together as a team and have all of the bartenders come up with cocktails and offer our input. We pick a basic cocktail and we all edit it and try to figure out which way tastes the best. It’s cool to see everyone’s brains coming together and experimenting with flavors.

It’s almost like chemistry.

It is almost like chemistry. I’ve talked about this with other bartenders—it’s almost like building a puzzle. You’re putting all these chemicals together and it has to be that perfect taste or that perfect count or the ounces have to be exactly on point. If not, it doesn’t taste the same. It’s not consistent. That’s one of the biggest challenges.

What happens when it goes wrong?

When you don’t [make a drink right], you can tell. If you’re taste testing drinks, you’ll say, “That has too much lemon, or that’s too much lime, or that’s so sweet,” or you forgot something. Or the color isn’t right. When you start recognizing if something looks right, tastes right, or doesn’t look right, it is pretty cool. Because a lot of people come in and they don’t just want a shot of alcohol. They actually want something that tastes good.

With Spring and Summer coming up, a lot of people are looking for seasonal flavors. What kinds of drinks do you recommend?

You’d definitely want something more refreshing. We always lean toward margaritas. I love making fresh margaritas! Right now we’re going to put a new mango habanero margarita on our menu, which is really tasty.

How do you make the perfect margarita?

The biggest thing is making stuff at home. I think, a lot of times, people try to buy the mixes or they try to buy the syrups, but our habanero agave we make in house. We buy the agave and we boil the habaneros and make an actual syrup out of it. A fresh margarita is so different than a margarita mix. Like, for example, we don’t use any orange

liqueur in our margaritas. A lot of people mix orange liqueur in there, which I feel almost takes away from the taste of the tequila or the lime.

What other Spring and Summer drinks do you like?

I also like gin cocktails in the summer. A good gin cocktail is really tasty. We’re coming up with one, it’s called Cleo’s Hound. So it’s just lime juice, grapefruit juice, St. Germaine—which is an elderberry liqueur—so it gives it that herbally flavor—and then the gin. In the summertime, it’s all about citrus. As a kid, you love fresh-squeezed lemonade. As an adult, it’s margaritas and pina coladas. I know there’s a lot of different fruits that are in season in the summertime, and you kind of just go with that because you’re not going to have something pumpkinbased in the summer, you know?

Any tips for aspiring mixologists trying to make cocktails at home?

The biggest thing is to make ingredients at home instead of buying everything. Almost like when you’re cooking. … It’s the same thing as it is in the bar with the freshest ingredients. We order our ingredients daily, every day. A lot of times you have to make sure that you pick a cocktail or even a liqueur or alcohol that you can get at that time because something’s out of stock.

Speaking of ingredients, what’s your favorite cocktail to make?

I love making sours. …They’re time consuming, but they taste so good and they just look so pretty. People are in awe when you serve them. For example, a whiskey sour is made with an egg white, so you’re actually cracking an egg and putting it in the shaker and people are looking at it saying, “Why are you putting an egg in there?” And then you shake it—wet shake it, dry shake it—and then you get this nice layer of frothiness on top that makes it almost creamy. And it’s versatile—you can do a whiskey sour, you can do a gin sour, a tequila sour.

So walk us through making a bourbon sour.

I like to make them in a coupe glass, but you can also make it over a large rock or over a small rock. Grab your shaker, a large shaker, and crack the egg and get the yolk out but leave the egg white in there. Then put your bourbon in there. I love using Basil Hayden, which is a really good bourbon to mix. It’s not too expensive, not too cheap. We do a two-ounce pour here—that’s our normal pour—and about half an ounce of lemon juice, half an ounce of turbinado, which is a brown sugar. Some people like to use syrup or half and half, but I love turbinado. The brown sugar with the bourbon is really tasty. And then you have to dry shake it and wet shake it.

Last question… and everyone wants to know: To blend or not to blend?

I would not blend. Yeah, we don’t even have a blender here [at Mason]. I’m sure we have one in the kitchen, but we don’t blend at the bar. There are places I’ve been to, like my parents’ restaurant, where we actually have a margarita machine that blends the drinks and I think those are delicious. But actually having a blender, it almost feels like it takes away from the consistency of the drinks. It’s not smooth or consistent.

That means first you dry shake it with no ice … and then you put the ice in there and wet shake it. You’re kind of blending the egg whites. So you have to do a hard shake. It takes a while to get the frothiness. Then after that, you double strain it into the glass, and once it settles, that’s when all of the frothiness starts floating to the top and you get the layers. And then sprinkle Ambassador bitters, which are aromatic bitters, on top and add a garnish.

*This interview has been edited for length and clarity.

We talked about your favorite drink to make. What’s your favorite drink to drink?

I love Cadillac margaritas! I love fresh-squeezed margaritas and Cadillac margaritas. … I just think it’s this perfect combination of the lime and the orange. It’s so good. I love citrus. But it has to be fresh squeezed. It’s hard to go places and order Cadillac margaritas because I know how to make a good one.

From the Ground Up

Paso Robles’ In Bloom reaches Michelin -level heights with a progressive approach to seasonal cooking

By Michalene Busico

The dish is simply called Citrus Salad, and you order it expecting the sort of thing you’ve eaten a million times during the transition from winter to spring. But there is nothing predictable about it at In Bloom. It arrives on a dark earthenware plate gleaming like a jewel on black velvet, a layer of brilliant magenta endive spears barely concealing bright sections of sweet orange and grapefruit, all resting on a swath of creamy ricotta. The flavors are compelling in a way “citrus salad” never is—and the secret, chef Kenny Seliger explains later—is a dressing made with fermented mango honey and a sprinkling of what he calls salsa seca.

“It’s a flavorful crunch that rounds out the salad really well,” he says. “It’s made with quinoa and pumpkin seeds and, well, I’m not giving away all the trade secrets!”

Every dish at In Bloom is like this—surprising and seasonal, delicious and beautiful—with a sheen of ease that conceals its complexity. The entire restaurant has a free-spirited, improvisational feel, with a burnished midcentury design, a lively crowd that ranges from

Photo Courtesy of In Bloom

Poached Perfection: Trout with tomato beurre blanc, poached tomatoes, and marinated cucumbers

Paso Robles’ best winemakers to giddy tourists, and a soundtrack of vintage vinyl that owner Chris Haisma keeps spinning in the background. The menu of large and small shared plates highlights seasonal produce, but heightens it as well, with a kitchen arsenal of housemade fermentations, powders, pickles, purees, and elixirs. In November—just 10 months after opening at Paso Market Walk—In Bloom earned a spot in the Michelin Guide as one of best restaurants in California.

The menu is fully revised for each season, but small changes are made every day, as harvests come to an end or the small quantities Seliger procures from local farms run out and are replaced by something else. Sometimes changes happen just because Seliger decides a dish has run its course.

“We treat the menu as a living, breathing thing,” he says.

The delicious bowl of poached, pickled, and braised Brussels sprouts tumbled atop maple aioli. The knotty, earthy dill spaetzle, elevated by nubs of parsnip poached in tangy buttermilk. The barely sweet persimmon custard adorned with pearls of raw sunchoke compressed in thyme water, hazelnuts, and hoshigaki. All of these dishes will likely be gone by the time you’re reading this story. It is the edge of spring, but favas and asparagus are only a rumor and the focus is still on hardier stuff.

The dish called Pork Belly, for example, is really an ode to cabbage. “I have a love affair with it,” Seliger says. “I wanted to put as much cabbage on the plate as I could.”

Using a technique similar to cooking fish in a salt crust, Seliger wraps a whole cabbage in salty sourdough and roasts it for hours, until the outside is caramelized and the inside is steamed in its own flavors.

“It gives you a sour cabbage with a depth that I don’t think you can achieve any other way,” he says. He blends

the cabbage with coconut milk to create a sauce for smoky kurobuta pork belly and bok choy.

Like many items on the menu, it has a direct link to Seliger’s childhood. He was born in Germany—his dad was in the U.S. Army and his mother is German—and he lived in a small town outside of Frankfurt until he was a teenager. His silky chicken roulade, with finely minced chicken subtly enhanced by fermented garlic, fermented chili paste, mushroom powder, and mushroom duxelles, is a refined version of the meatloaf and roulade he grew up on.

After moving to the U.S. for high school in Barstow, Seliger landed at Le Cordon Bleu College of Culinary Arts in Pasadena. But his years in New York after that shaped his sensibility, working first for Thomas Keller at Bouchon on Columbus Circle, doing kitchen internships at Keller’s Per Se, and finally becoming a cook at April Bloomfield’s acclaimed restaurant, The Breslin.

So fresh: Fregola salad with burrata, green garlic pesto, and spring vegetables.

Bloomfield, his greatest influence, also instilled his love of charcuterie. The mustard pickles on his current menu are a nod to her, as is the glorious slab of terrine, which thankfully has not been rotated off the menu since the restaurant opened.

“At The Breslin, I learned that everything had to be perfect—if it wasn’t, it wasn’t leaving the kitchen,” he says. “The sous chef team went to the farmers market every morning and they were super hands-on. We got a Michelin star when I was there and that moment still sticks with me.”

Back in California, and working at The Waterfront resort in Huntington Beach, Seliger met his sous chef and creative partner, Ron Frazier. They created and ran Henry’s, the resort’s fine-dining venue, until it closed nine months later when the pandemic hit.

Photo Courtesy of In Bloom

Photo Courtesy of In Bloom

Chef Kenny Seliger

Around the same time, In Bloom owner Haisma and his wife, Nicole, decided they were ready to follow their dream and open a restaurant in Paso Robles. Like Seliger, Haisma’s experience spans major restaurants in great food cities: He managed buzzy spots such as Mastro’s Steakhouse in Beverly Hills and Katana in West Hollywood, as well as personal, chef-driven restaurants in Chicago for the Boka Group, before he and his wife opened several Chicago restaurants of their own.

When the pandemic shuttered them, as it had Henry’s, the Haismas decided to move to the place they had loved visiting for 15 years. They connected with Seliger and clicked. “Kenny and I are just on the same page,” Haisma says. “We finish each other’s sentences. We had a similar idea of where we wanted to live and what we wanted to do.”

Haisma manages the front of the house and the wine list, drawing on his friendships with Paso vintners to create

what is probably the best list in town, given the range and quality, the older vintages, and cult bottles such as Sonoma’s sparkling Ultramarine. The ever-changing, by-the-glass list makes pairing individual wines with courses easy.

The cocktails, by Haisma and bar manager Kevin Hooker, emphasize seasonal ingredients as well as locally made spirits. A new addition, the Purple Rain, combines the tingle of dragon-fruit shrub with brilliant purple Krobar Butterfly Pea Gin, lemon, and raspberry powder. One of the original drinks on the menu, the Clever Margarita, is a savory variation made with carrot juice, Ancho Reyes chile liqueur, and a dehydrated carrot-salt rim. In addition to the regular menu, or booking the sixcourse tasting menu, it’s also possible to enjoy In Bloom from a seat at its lively bar.

Photo Courtesy of In Bloom

Owner Chris Haisma

Seliger and Frazier talk through menu ideas on their daily drive into Paso from San Luis Obispo, where they both live. They have the coming year mapped out in a continually evolving list of dishes that are tested until they achieve a version that works. (In the lab right now: pork liver bottarga, which will be shaved over a dark buckwheat risotto for a mineral tang without the texture of liver.)

Meantime, Seliger and Frazier are building relationships with growers throughout the county, including Mt. Olive Organic Farm, Bautista Family Farm, and Babé Farms. With a full year behind them, farms are growing specific items for In Bloom year-round in 2023.

“We’ll be getting more heirloom radishes, different types of beets, summer squash,” Seliger says, and then gets excited about an enormous winter squash farmer Matt Angle dropped off for him to try. It’s a smooth-skinned, dry-farmed beauty that weighs in at about 10 pounds and is called the North Georgia Roaster. “We ate it raw and it had a melon-type flavor,” Seliger says. “When you cook it, it’s similar to butternut squash. Now we’re working on pinpointing the flavors we want.”

The possibilities are wide open: the North Georgia Roaster might be served raw in a salad. Or used in pickles or preserves. Or, highly likely, in that spaetzle. Next winter, Seliger will have a whole crop

Photo by Sarah Kathleen

Purple Rain In Bloom, Paso Robles

This vibrant purple cocktail, created for In Bloom's spring menu by bar manager Kevin Hooker, uses gin from a SLO craft distiller, a shrub made with seasonal fruit, and aquafaba—the cooking water from chickpeas—to create body and a pretty layer of foam. For aquafaba, shake a can of chickpeas and strain off the liquid.

Ingredients

- 2 ounces Krobar Butterfly Pea Gin

- 1 ounce lemon juice

- 1 ounce aquafaba

- 1/2 ounce dragon fruit shrub (see ingredients and directions below)

- 2 cups raw organic and unfiltered apple cider vinegar

Directions

Add all ingredients to a shaker. Fill with ice and shake for 15 seconds, until properly diluted and a layer of foam forms at the top. Strain into a double Old Fashioned glass and garnish with a lemon twist.

To make the Dragon Fruit Shrub

1. Add 3 cups ripe dragon fruit (peeled and cut into chunks), 2 1/2 cups sugar, and 1/2 cup water to a blender, and blend until the mixture looks like jam. Transfer to a bowl, cover with plastic wrap, and refrigerate for 3 days, stirring twice a day.

2. After 3 days, strain the mixture through a mesh strainer lined with cheesecloth, pressing to extract all liquid. Discard the pulp and strain a second time. Combine the fruit liquid with 2 cups raw organic and unfiltered apple cider vinegar.

3. Transfer the shrub to a mason jar and refrigerate. The shrub is ready to use immediately, though the flavor improves after two to three weeks. It will last several months, stored in the refrigerator.

Sunny, Seasonal Inspiration For Your Space

When you think of Spring and Summer, you tend to envision spending time outdoors—planting flowers in the garden or sipping iced tea by the pool. But the home (especially the kitchen) is an essential part of day-to-day living. Here’s how to make a fresh and beautiful kitchen!

Photos and styling courtesy of Ariano Lovato, Honeycomb Home Design

Top Knobs, $15 Artistic Tile, $110, sq.ft.

Wolf, $4,000

Living room sectional made custom by Honeycomb Home Designs

1. Riverside Pull

2. Fan Club Blue Ombre with Brass Mosaic

3. Wolf Range Top

Sherwin Williams

4. Indigo Batik SW7602 Rove Concepts, $349

5. Norman Counter Stool Delta, $500

6. Delta Trinsic Pro

10. Sectional

Understanding the Benefits of Solar Under the New California Regulations

On April 15, 2023, California’s Net Energy Metering (NEM) policy, now known as The Solar Billing Plan or The Net Billing Tariff went into effect. Solar customers are credited for the excess energy they generate and send back to the grid. As California transitions to “The Net Billing Tariff” (NBT), there will be questions about how it affects the process of getting solar, people’s energy bills, and the benefits for current and prospective solar system owners.

To answer those questions, your friendly solar experts at A.M. Sun Solar created a breakdown of getting solar and how solar reduces energy bills.

How does billing/solar credits work?

NEM, The Net Billing Tariff, is a billing arrangement that credits solar customers for the excess energy they generate and send back to the grid.

Under The Net Billing Tariff (Formerly NEM 3.0), solar customers will receive credits for excess energy. Instead of

receiving retail-rate credits, solar customers will receive a credit of less than retail established by their utility company.

So, what does this mean for solar customers in California? It means that solar is a great way to save money on energy bills.

How Will The Net Billing Tariff, (Formerly NEM 3.0) Impact Current Solar System Owners?

Existing solar systems that are already enrolled in NEM 1.0 or NEM 2.0 are typically grandfathered into the new program, meaning that they can continue to receive credits for excess electricity generated by their solar system based on the terms and conditions of their existing program.

What are my options for adding solar?

Solar will offset a significant portion of your energy costs under “The Net Billing Tariff”. Solar system owners can expect to see reduced energy bills as they continue to generate their own electricity from solar panels and offset their consumption from the grid with credits earned from excess generation.

Solar Only: This option offsets power usage during the day and feeds extra to the grid for credit.

SAVING MONEY WITH SOLAr IS SO EASY!

Solar with Battery without Backup: A great way to maximize your solar savings is to add battery storage to your solar panel system. With a battery, you can store excess energy generated during the day and use it during peak demand periods when TOU rates are highest. This can help you avoid purchasing electricity from the grid during these expensive periods and maximize your savings.

Solar with Battery with Back up: This the best way to maximize your solar savings but this may require a bit more electrical work. In some instances more battery storage may be necessary to help power larger appliances. This solution is most popular because it gives you control since you have power when the utility grid in a blackout.

Do you have multiple meters on your property? Good news! Regulations have not changed for you yet. Read more about meter aggregation on our website.

In summary, with solar, you can generate your own electricity, reduce your reliance on the grid, and lock in your energy costs for years to come. If you’re considering going solar, now is a great time to do it! Reach out to our team of friendly solar experts waiting to help you get started today!

From humble beginnings in 2001 to becoming the #1 solar energy company in San Luis Obispo County, A.M. Sun Solar continues to operate its company with a simple goal; to design and install the best solar energy solutions for local businesses and families in the community.

Remarkably Refreshing Recipes for Spring and Summer

Courtesy of Andrea Chavez and Cindy Bevans of Talley Farms

Andrea’s Plant-Based Taco Meat

The taco is quite possibly the perfect food. Portable, flavorful, and versatile, this Mexican creation is loved by people of all ages and backgrounds. Serve Andrea’s Plant-Based Taco Meat over fresh lettuce for a healthy lunch or on tortillas at a more traditional fiesta. The flavors pair well with Cindy’s Strawberry Mint Mocktail recipe, which can easily be turned into a cocktail with the addition of your liquor of choice!

Ingredients

- 1 1/2 tsp paprika

- 1 tsp ancho chile powder

- 3/4 tsp cumin

- 1/4 tsp oregano

1/16 tsp cayenne pepper

- 3/4 tsp salt

- 1 to 2 sweet peppers, chopped

- 1 medium onion, chopped

- 2 cloves garlic, chopped

- 6 oz. soy chorizo (half a package)

- 1 lb firm tofu

- 1 cup salsa

Directions

1. Mix spices together in a small bowl.

2. Slice tofu and press out extra moisture between paper towels. Break tofu into small pieces in a large bowl. Add spices and mix thoroughly. Set aside. (You can also do this ahead of time and refrigerate.)

3. Cook peppers, onion, and garlic in good olive oil in a large frying pan for 2 to 3 minutes. Add chorizo, mix thoroughly and cook for 2-3 minutes. Add tofu and cook for another 3 to 4 minutes.

4. Add salsa. Mix well and let simmer for 15 minutes to blend flavors.

5. Fill taco shells or tortillas, or place on top of a green salad with tomatoes, avocados, crushed tortilla chips, and chipotle ranch salad dressing. Enjoy!

Cindy’s Strawberry Mint Mocktail

Ingredients

- 4 to 5 strawberries, de-stemmed and chopped

- 1 tbsp lime juice

- 8 to 10 fresh mint leaves

- 1/2 to 1 tbsp honey or maple syrup

- Ice (cubed or crushed)

- Strawberry sparkling water

- Lime slices

Directions

1. Muddle strawberries, lime juice, mint leaves, and honey/maple syrup in a glass with a wooden spoon.

2. Add ice cubes to the glass, filling about halfway, and then top up with sparkling water.

3. Stir to combine, and garnish with a strawberry, lime slice, and more fresh mint.

4. Optional: Add more honey/syrup to taste for a sweeter sip or your liquor of choice for a boozy beverage!

What’s in Season Spring & Summer Edition

Welcome Spring and Summer, those sumptuous seasons when the weather gets warmer and the days get longer! This time of year, people start to crave lighter, more vibranttasting foods. And what could be more refreshing than locally grown fruits and vegetables?

From juicy berries to crisp veggies, there are so many delicious options to choose from. Plus, seasonal produce is not only tastier, but better for you because it’s picked at the peak of ripeness and packed with vitamins, minerals, and antioxidants. Here’s our list of what to look for right now!

Strawberries

Blueberries

Snap Peas

Sweet Peppers

Apricots

Peaches

Raspberries

Artichokes

Nectarines

Tomatoes

Cherries

Grapes

Avocados

Pluots

Plums

Atascadero’s Gold Rush

Wild Fields Brewhouse Wins Big at International and National Beer Competitions

By Myles Jeffrey

Photos courtesy of Wild Fields Brewhouse

Driving into Atascadero, you might think that the grass on its rolling hills represents the most gold you’ll see in the city. However, just a few hundred yards north of the intersection of Highways 41 and 101 sits the real motherlode: Wild Fields Brewhouse.

At this popular, family-owned establishment, the ales and lagers sport a color Scrooge McDuck would enjoy diving into, and their trophy case could be mistaken for Michael Phelps’s. Last year alone, Wild Fields won a record-breaking four gold medals at the World Beer Cup and three golds at the equally prestigious Great American Beer Festival (GABF), where they also took home the awards for Brewery of the Year and Brewer of the Year.

These accolades added onto 2021’s haul of two gold medals and three bronzes at top competitions in just their second full year of operation. Many breweries find that just one gold medal at either competition can put them on the map as a malty Mecca for beer enthusiasts to seek out. Wild Fields has won eight in the last two years.

Behind this fermented force and impressive hardwarecollecting is the husband-and-wife team of Ryan and Jacque Fields, each of whom made names for themselves in the craft beer industry before starting Wild Fields in late 2018. Brewing at Southern California institutions like The Lost Abbey, Pizza Port, and the Beachwood Blendery (Ryan) and working at Beachwood BBQ, Pizza Port, and the Orange County Brewers Guild (Jacque) helped these two acquire invaluable skills that have served them well when navigating the complicated task of opening a brewery from scratch.

Some medal-winning breweries enjoy unsustainable, flash-in-the-pan success, but Wild Fields was built to last.

“Jacque and I have over 30 years of combined professional experience in the [brewing] industry,”

“It’s a win-win situation when your kid is begging you to go to the brewery to have their birthday party.” — Ryan Fields, Brewmaster

Ryan said. “We made sure we were experts at what we were doing before we went for it and definitely got to learn from some of the best in the business.”

For Ryan, this has meant brewing a wide variety of styles— for which he won some accolades prior to Wild Fields— and picking up all kinds of tricks of the trade. Jacque’s experience bartending, running a restaurant, working in the nonprofit sector, and serving as executive director for a local brewers guild were all stepping stones to her role as president of Wild Fields.

Here she can be found heading up the operations, marketing, kitchen, Human Resources, and more. Along the way, the two have also hired and cultivated new talent to help them carry out their vision, which is all about creating a community space where everyone feels welcome.

Despite creating one of the most decorated breweries in the country, the duo behind Wild Fields hardly rests on their laurels. The recent awards may have increased their visibility, but winning has not altered their accessibility in the slightest. With indoor picnic benches, an abundance of arcade games, and a giant Connect 4 set all occupying the dining area of the brewery, the Fieldses are intentional about welcoming people and choosing family and fun over opulence and exclusivity. Perhaps fittingly, the building they occupy used to house Creekside Lanes, a 30-lane bowling alley that Ryan remembers from growing up in Templeton. A bit of that essence lives on in the brewery’s popular two-lane mini bowling alley, which had long been a dream of Jacque’s to include in a future project.

But all the frivolity hardly means the Wild Fields team doesn’t take what they do seriously. On the contrary, it’s the hard work behind the scenes that has led to such outstanding results. Beyond the decades of experience that help distinguish Wild Fields from other similarly sized

breweries around the country, Ryan attributes much of their success to executing good brewing technique.

Unlike winemakers who hunt for the best lots from the best vineyards, most brewers have access to the same grains, hops, and yeasts. So the difference between a good product and a gold-medal-winning one comes from the deft hand (and mind) of the brewer. For example, Ryan says that they have been “geeking out a lot on water profiles” lately by blending reverseosmosis-purified water with carbon-filtered municipal water and different salts to build the perfect base for each style of beer.

When it comes to their Pine Mountain Monolith English Brown Ale—or any other restrained style not bursting with hop bitterness or yeasty esters—the right water helps the nuances shine. This attention to detail extends to rigorous cleaning and sanitization protocols that eliminate any unwanted microbes that could wreak havoc on an otherwise well-brewed beer. In comparison to many brewpubs, the brewing space at Wild Fields is immaculate.

Racking up medals has placed Wild Fields in the spotlight, but they have no plans to abandon their image as a hometown brewery. So, what does the newfound recognition mean for the growth of the brand? Ryan says that they have plenty of room to expand in their current space but will let it happen naturally.

For now, that means catering to Central Coast locals and visitors at the brewery and thoughtfully distributing to markets in Southern and Northern California. One luxury they have found on the Central Coast is a clientele more interested in brewers’ opinions than market hype.

Rather than seeking out the hoppiest IPA or the most fruit-laden sour (though Wild Fields unsurprisingly excels in these styles), locals who sidle up to the bar tend to ask for the beers that excite Ryan and Jacque the most. That openness to both traditional styles and trying new things keeps people coming back for more.

The Fieldses also know that not everyone is there for the beer and have taps dedicated to cider, seltzer, and wine, as well as a food menu accommodating a wide range of dietary preferences. Building a space that is truly for

everyone is no small feat, but the gold rush of medals has certainly helped make converts out of skeptics.

Noting that some people “walk in, see the video games and the kitchen, and think, ‘Oh, it’s just another person just making beer alongside food,’” Ryan admits the gold medals quickly help patrons “realize that we’re actually a legit brewery.”

Those who won’t need much convincing—at least once they turn 21—are all the kids who enjoy a trip to Wild Fields just as much as their parents. Ryan and Jacque have noticed a common refrain from other local moms and dads who chat with them while ordering a beer: “It’s a win-win situation when your kid is begging you to go to the brewery to have their birthday party,” Ryan said.

Book and Lyrics by Fred Alley Music by James Kaplan Story by Fred Alley and James Kaplan

Adapted by Rick Robinson from the novel by Sir Arthur Conan Doyle

NEW WAVE ART

Photo by Carla Cary

Downtown Morro Bay Welcomes the Next Generation of Creative Businesses

By Judy Salamacha

An exciting new vibe is percolating in Morro Bay’s downtown merchant center! And it’s not just from the abundance of locally owned and operated fresh-roasted coffee shops and savory eateries on Main Street and Morro Bay Boulevard.

One can feel the synergy among like-minded dreamers building community together, including an infusion of professional artists settling into new space to produce and offer their artful creations.

Photo by Carla Cary

Photo Courtesy of The Ugly Mug

David J. Rogers Fine Art Gallery

For as long as he can remember, David J. Rogers always wanted to be an artist. Watercolor is his preferred medium and the scenic Central Coast has been his favorite subject. He and Peggy decided 25 years ago that art would become their livelihood.

David searched for a “bread and butter” niche and discovered canine portraits, which grew to include private sittings and a signature collection of more than 300 breeds. He then expanded his Central Coast scenic artwork and, at one point, he and wife/business partner Peggy Rogers found friends and success at more than 40 art shows per year throughout California and the western United States.

During the pandemic, David had to pivot and focus on internet sales, which mushroomed worldwide, allowing the Rogers to consider a move to more space beyond their Fresno home studio.

“I don’t know that we chose Morro Bay as much as Morro Bay chose us,”

David said. “Everyone in the valley wants to escape to the ocean. Morro Bay has been our escape for many years. Since the central California coast is my primary inspiration for artwork, Morro Bay was our natural landing spot.”

For more information and to view David’s art, visit www.dogprintsgallery.com and www.davidjrogersart.com.

Photo by Carla Cary

Tiger Monkey Tattoo

Brian Wilkinson has always been passionate about art. He says the 1990s graffiti scene and moving to a new school helped him develop his signature style. In 2004, Wilkinson realized there was a place for his brightly colored ink artwork in the multi-milliondollar tattoo industry.

After four years of living and working in what he calls “the Central Valley desert,” Wilkinson decided “…sand without the sea is just dirty.” So he and wife Amie Wilkinson moved their family of three children to the Central Coast in 2008.

For 14 years he developed a following while affiliated with tattoo parlors in San Luis Obispo and Oceano. Meanwhile the couple patiently waited to invest in Morro Bay. The desired space opened for them on April 1, 2022. The day their landlord closed escrow on 468 Morro Bay Blvd. was the day their family’s dream came true.

Learn more about this family-owned business at www.tigermonkeytattoo.com.

Photo by Carla Cary

Photo by Carla Cary

Photo by Carla Cary

The Ugly Mug

Aimee Brantley and Shell Vorhees attended school together and both started their careers at PepsiCola of Fresno. They spent getaway time at Aimee’s parents’ vacation home in Morro Bay. The Cuesta College Art Department was where they discovered their shared love and talent for ceramics. Their unique creations easily qualified them to show and sell at Morro Bay’s Art in the Park.

Success whetted their appetites for dream careers as co-shop owners. After relocating permanently to Morro Bay, they produced their designs in a warehouse until, one day in early 2020, they noticed their coveted Main Street storefront was finally available. The rest is history!

Photo Courtesy of The Ugly Mug

“We love to hear customers tell us they feel our shop has good energy,” Aimee said.

Monday through Wednesday they are most likely firing their kiln for pottery pieces at the back of the shop. Thursdays through Sundays are devoted to serving customers looking for ceramic treasures or gifts from their diverse collection of creations sourced from area artists.

“We love it when locals discover us for the first time and say how glad they are that we are here,” Aimee said.

Check out their ceramic wares at www.theuglymug.com.

Photo Courtesy of The Ugly Mug

Creative Conversation

Living Lavishly recently reached out to a handful of these dreamers, including David J. and Peggy Rogers, ownersartist-in residence of David J. Rogers Fine Art Gallery; Brian and Amie Wilkinson, owners-artist of Tiger Monkey Tattoo; and Aimee Brantley and Shell Vorhees, ownersceramicists of The Ugly Mug Ceramics.

gives it its own identity vastly different than anything else in California.

Typically, the reaction of customers to the downtown experience is pleasant surprise; an appreciation of our small-town vibe where everyone knows everyone. New, niche, and upscale businesses continue to look at downtown Morro Bay. Hopefully they also value its rare, small-town qualities, especially in comparison to California in general, where the pace only gets faster.”

Do you agree Morro Bay’s downtown seems to have a new energy?

David J. Rogers Fine Art Gallery: “I believe downtown Morro Bay is ripe with potential. This area has its own unique vibe, which is extremely location specific … that

Tiger Monkey Tattoo: “Morro Bay has always been one of the best-kept secrets on the Central Coast. It has an understated but thriving art scene. Lately our small-town charm and allure has seen a huge reoccurring social media spotlight, and rightfully so. My wife’s family vacationed here back in the 90s. So many places like

Photo by Carla Cary

The Shell Shop and Beads by the Bay are still iconic destination shops. They still use real butter on their popcorn at the Bay Theater!

Amie and I appreciate that Morro Bay is still comprised of mostly mom-and-pop stores, which lends an old-world charm you often don’t find in many California beach towns. We love that downtown Morro Bay businesses are connected to real people who live and raise families here. Being a surfer, it also doesn’t hurt that Morro Bay has some of the best wave conditions around!”

The Ugly Mug: “We are enjoying the developing vigor of downtown Morro Bay. As a young business, we respect our neighboring Main Street veterans and hope to capitalize on the collective energies of the many new additions to our downtown.

Like us, many of the businesses have been forced to stretch creatively to grow in a post-pandemic economy. That has created a chemistry of cooperation pointing toward a vibrant, rich Morro Bay. As we continue to host events that highlight a thriving arts culture, a growing food scene, and unique shopping opportunities, we are excited to see where we end up in terms of a competitive destination point for visitors and residents!”

Is customer service Morro Bay’s “Awesome Sauce” for attracting returning patrons and community visitors?

David J. Rogers Fine Art Gallery: “Customer relations has always been the backbone of our business. Brick-andmortar art galleries are becoming a rarity due to the ease and speed of being able to have anything the customer wants at their fingertips. What they don’t get online, and what we hope to provide, is the service and interaction

Photo by Carla Cary

that face-to-face relationships provide. It’s hard to relay the story of a painting through a computer screen. As people continue to want to hear our story, we will continue to develop personal relationships that ultimately create raving fan customers—for us and Morro Bay.”

Tiger Monkey Tattoo: “First time getting tattooed? No worries! Want to add to your arm or leg sleeve? No worries! Fog took away your beach day, so you need to rethink fun vacay activities? No worries! With 25 years of collective tattoo knowledge, we believe that when customers come into our shop, they deserve to have the very best experience. This is how I’ve gained what I call my many ‘tattoo families.’ I’ll tattoo one person who will bring another, who then brings in their best friend and so it goes! Our motto has always been, ‘We’re serious about your good time!’”

A Progressive Approach to Commercial Construction Design-Build General Contracting Construction Management

The Ugly Mug: “After working years in sales, customer care, and the service industry, we realized, first and foremost, we are ourselves customers and patrons. We understand what it is like to receive exceptional service or abysmal care as a paying customer. There is nothing more telling than the quality of your experience. If you have a pleasant encounter and feel that your time and money are valued, you are likely to return. We have a passion for what we do, and we want our customers to know that we not only value them in terms of a purchase, but also as an integral part of the fabric of our small, but growing business.”

Photo Courtesy of The Ugly Mug

Photo by Carla Cary

What do you most want customers to know about you and your business?

David J. Rogers Fine Art Gallery: “We strive not only to create a high-end art gallery standard for California’s Central Coast, but we also hope our customers will want to become collectors of artwork that has meaning for them personally. My sincerest hope is to create artwork that captures a tangible expression of their deepest feelings of love, admiration, and longing for the California Central Coast lifestyle. We believe our art in their home can provide them with a touchstone of peace, serenity, and comfort during hectic day-to-day lives.”

Tiger Monkey Tattoo: “We would love to see our shop’s caliber of excellence be noted—from our hygienic practices to the amazing art being produced daily. We strive to represent the amazing culture Morro Bay has to offer. When our clients are out and about in SLO County or anywhere, we want our ink to stand out in the best possible ways.

“The ultimate [accomplishment] would be for clients to hear, ’Nice! I bet you were inked at Tiger Monkey in Morro Bay!’

And maybe most of all, we want to further remove the stigma that tattoo parlors are only for deviants and sailors. That might have been our industry’s historic past, but today we welcome anyone looking to mark their journey through life with unique artistic ink."

The Ugly Mug: “We’d like to make sure our experienced business neighbors feel appreciated for such a positive reception. They have helped us navigate being a new business in Morro Bay. At the same time, it’s so exciting to have so many other newer businesses join us downtown. We’re learning together to serve our community. It has been energizing knowing we are [offering] new, unique goods and services for our Morro Bay residents and visitors.”

Courtesy of Tiger Monkey Tattoo