food & home magazine - winter 2012

food home&Santa Barbara Fish Market ownerBrian Colgate offers up some live local rock crab. Photo by Eliot Crowley.

fish TALEs!!

Plus: suPer Bowl Party reciPes

cielito chef ramon Velazquez

home uPgrades

lunch at oPal

dining guide and more

25 loc al faVorites from the deeP Blue

Qui Si Bella Spa, a luxury eco-friendly, sustainable spa is a sanctuary of luxury and tranquility, skillfully designed to inspire the senses and renew the spirit. Heal your body with our Kangan pure alkaline antioxidant water. Re-energize in our Eucalyptus Steam Room or Dry Sauna. Rejuvenate body and soul with the healing power of Hot Stone, Ayurvedic or Thai Massage. Enjoy an intimate massage for two in the privacy of our beautiful couples suite, complete with soothing chromatherapy hydrotub and solarium. Qui Si Bella Spa an ideal place for corporate events, weddings and anniversaries. Qui Si Bella features a full range of holistic treatments, massage, wraps, anti-aging facials, body detox programs, acupuncture, Ayurvedic or Thai massage, Lomi Lomi, colon hydrotherapy and a wide assortment of Amazon Rainforest Herbs to restore your well-being.

R e l a x • R e f R e s h • R e n e w

l u x u R y e c o - w e l l n e s s s p a3311 StAtE StREEt IN LOREtO PLAZA 805-682-0003 www.QuISIBELLA.cOM

gIft cERtIfIcAtES ARE AvAILABLE ONLINE

Qui Si Bella

LocaLLy owned since 1980

101 E. Cabrillo Blvd. Santa Barbara 805-966-2112

www.fishousesb.com

230 Stearns WharfSanta Barbara805-966-6676

www.shellfishco.com

2981 Cliff DriveSanta Barbara805-898-2628

www.boathousesb.com

santa BarBara’s eLite famiLy of award-winning oceanfront seafood restaurants!

Chances are you’ve got a portable media player, but if you’re still listening to music with the cheap

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O N T H E C OV E R U P G R A D E S fish fest! 25 sample of the best from the deep blue sea to you . . . . . . . . 26

Romain doussineau rings a bit of panache to Carpinteria. . . . . . . . . . 40

D E PA R T M E N T S

Firsts: Cielito . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11eureka Burger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12super Bowl super Fare . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14lunCh at opal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16wines For the sea . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18home Cooking: Fish stories . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20the look oF wood in tile . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44mission audio & lloyd sigler Contemporary Furniture . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46thinking aBout remodeling? . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48garden notes: CaCti & suCCulents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51arChiteCt proFile: dawn sherry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54dining out dining guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60ChowderFest results . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65Venues & priVate dining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66

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Food and home (ISSN# 1533-693X) is published quarterly by metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in food & home are the sole property of metro Inc. and may not be duplicated or reprinted without metro Inc.’s express written permission. Food & home and metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & home and metro Inc. reserve the right to refuse any advertising. Food & home® is a registered trademark of metro, Inc. Copyright © 2012. All inquiries may be sent to: metro media Services, P.o. Box 20025, Santa Barbara, CA 93120, or call (805) 563-6780. fax: (805) 563-6790, or e-mail: [email protected]. Unless otherwise noted, all photographs, artwork, and designs printed in food & home are the sole property of metro Inc. and may not be duplicated or reprinted without metro Inc.’s express written permission. food & home and metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

ContaCt InformatIon

P.o. Box 20025, Santa Barbara, CA 93120(805) 563-6780, (805) 563-6790 fAX,

www.food–home.com

PublIsher & PresIdent

Philip [email protected]

ContrIbutors

helen S. AdamsKristin N. Anderson

david BaumRaymond Bloom

Teri L. BreierLisa Cullen

mariana delioyummymummykitchen.com

Chuck GrahamLaura KirkleyKatie Koonce

www.epicureanmom.com

Lynette La mereJulia mchugh

Sam RolensLeslie Westbrook

Brandi Wolff

PhotograPhy

Bill Boydmichael Browneliot Crowley

mehosh dziadzioLindsey eltinge

Barb fabianAshley Renée

megan WinkleyKevin SteeleShelly Vinson

1114 STATE STREET SANTA BARBARA 805 965 47 70 CIELITORESTAURANT.COM

Lunch | 11:30am to 2:30pmHappy Hour | 4:00pm to 7:00pm

Dinner | Opens at 5:00pm Reservations Recommended | Closed on Mondays

Located in the La Arcada Courtyard

SUCCULENT SUNDAY WINEMAKER DINNERS A pairing of Chef Ramon’s creations paired and presented by a different vineyard each month.

Responding to popular demand from our locals, CIELITO IS EXTENDING HAPPY HOUR Hora Alegre - until 7:00 every night.

DINNER STARTS AT 5:00pm FOR EARLY BIRDS Chef Ramon is creating a Late Night menu featuring some of his favorite Peruvian - Japanese small bites from the Raw Bar and AWARD winning Antojitos.

WINNER OF THE 2012SANTA BARBARA INDEPENDENT FOODIE AWARD

SUCCULENT CIELITO

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28 POINTS FOOD28 POINTS SERVICE

2012

Since 1982Our

ThirtiethAnniversary

Year

1305 STATE STREETSANTA BARBARA, CA

DINNER TUESDAY–SUNDAY FROM 5:30RESERVATIONS:

805.966.5006 • www.downeyssb.com

“We found Downey’s, hands down, to be the best bet in town. This small,serene restaurant offers meticulous andartful cooking... ”

—FOOD AND WINE MAGAZINE

~Examples from our daily changing menu~

LOBSTER SALADwith Asparagus, Sundried Tomatoes, Olives & Basil

LOCAL SEABASSwith Fricassee of Artichokes, Peas & Meyer Lemon

GRILLED DUCKwith Fresh Mango Chutney & Ginger Sauce

GRILLED LAMB LOINwith Wild Mushrooms, Green Beans & Rosemary

www.MontecitoKitchens.com Don Gragg 805.453.0518

Free In-Home ConsultationNo need to spend time driving store to store to get ideas for your kitchen or bath remodel. Montecito Kitchens provides a free in-home consultation that includes a variety of high quality materials so that you can see how

various styles look in your home. We will customize a plan for your exact space, style, budget and more.

Montecito Kitchens is an accomplished design and construction firm that provides fine kitchen, bathroom, office, closet and other custom designs with high quality materials. Our company delivers skilled and proven craftsmanship from the start of your design all the way through the masterful finish of every last

detail of construction. Our workmanship is100% guaranteed and references are gladly furnished.

License #951784

f o o d & h o m e 1 1w w w . f o o d – h o m e . c o m

FIRSTS

(continued)

Cielito ShinesChef Ramon’s passion for authentic Mexican cuisine

Chef Ramon Velazquez remembers his grandmother making tortillas “the old way” – from corn grown by his grandfather, ground in a stone mortar, then flattened in a handmade press and

cooked on a large clay griddle over a wood fire. “I would take one of these huge tortillas, and eat it with only some cream and salt, maybe some tomatoes , chilies and garlic smashed in the mortar ” he says, “and it was my most favorite thing in the world. The marriage of the flavors – just my favorite thing.” Chef Ramon grew up in Guadalajara, the eldest of seven, and from an early age, he was involved in feeding his family. It is clear that much of his inspiration in the kitchen comes from these early experiences and flavors. “everything we ate then, and every dish we do here at Cielito, has a ‘why,’ a connection,” he says. “It’s not a product. It’s a connection to the culture and the people involved.” Chef Ramon is sitting in the towering dining room of Cielito, the restaurant in downtown’s La Arcada that he opened with Gordon hardey,

whose family owns the Jeannine’s restaurants, and Karen Phillips, a long time friend of the hardeys. The room seems aglow: original tin ceilings, recently restored, gleam high overhead; golden curtains cascade downwards; and a majestic oak bar, rescued from storage in the building’s basement, covers one entire wall under softly shining antique light fixtures. “Ramon grew up eating food that was seasonal, local, and fresh,” Karen says, “which is exactly what we are continuing here.” ensalada de Betabel is a good example. Bright red hibiscus-pomegranate sauce splashes dramatically across the plate, next to deep green frisee topped with roasted beets, oranges, candied pepitas, and burrata cheese. “This is fresh, good, delicious food,” says Ramon. “It’s the way I like to eat, and how I interpret food for my customers.” he is quite picky about his ingredients, Karen points out, laughing. “I have to be!” he exclaims. “A guajillo chili, for example. They are grown in different places, in Chile, in Peru, and in mexico.

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The soil is different in each place! You can taste the difference.” Karen, Gordon and Ramon toured mexico for a week while planning the menu. “Ate our way through is more like it,” cracks Karen. “We wanted to make sure we were thinking the same things about the food. We were and still are!” “As an adult and a chef, I have been back many times to tour and study and learn. Not all the dishes here are from home, some I discovered myself,” adds Ramon. Cazuela de Chorizo con Rajas comes to the table, a bubbling mixture of house-made chorizo, roasted poblano rajas, tomato broth, and three cheeses: Sonoma jack, manchego and queso cotija. It is obviously a favorite. “The goal is to have the best food, not just mexican food,” says Ramon as he dips a fresh tortilla into the flavorful dish. At Cielito, they actually make two chorizos: the traditional and chorizo verde, a specialty of Toluca, near mexico City, which is paired with grilled octopus in Pulpo a la Plancha. It is one of several antojitos – small dishes or “cravings,” meant to be shared. After Ramon’s father left to work in Santa Ynez in 1980, his mother opened a “fonda,” or neighborhood food stand, where Ramon worked. At age 16 he joined his father in the U.S., completed his education, and began his career in restaurants. most recently, Ramon was head sushi chef at popular Arigato, and that influence is evident at Cielito’s Raw Bar, which features beautifully designed dishes made with sashimi-grade fish, sustainable oysters and other shellfish. Three different ceviches are offered, and local fish specials are on the menu each friday night. That connection between food and people that Chef Ramon speaks of is evident when the Pollo en mole Negro is served. “I was used to simple food, so the first time I went to oaxaca and tasted black mole, I fell in love,” he recalls. “my mother made mole with maybe 14 ingredients – there are 28 in black mole, including different chilies and different chocolate.” It takes six hours to make. “There’s a point where it comes together and you say ‘this is it – this is why people do this!,’” Ramon laughs. “It’s meant to be a celebration dish, for when people have a birthday or the holidays, but here we have it every day.” At Cielito, the celebration is daily, as Chef Ramon and his staff make food filled with passion, great skill, and personal connections. “If I could eat only one dish, maybe my last meal on earth, it would be black mole on my grandmother’s tortillas,” he adds with a smile. —Julia McHugh

Cielito In La Arcada Courtyard, 1114 State Street 965-4770, www.cielitorestaurant.com Open Tuesday – Sunday Lunch 11:30 a.m. to 2:30 p.m. Happy Hour 4 p.m. to 7 p.m. Dinner from 5 p.m. to closing.

F I R S T S

By now you’ve had many burgers in your lifetime. You’ve had them fast, you’ve grilled your own, and you

might have tested your palette against the latest gourmet burger rage. But creating the perfect burger isn’t about piling on the toppings and the additional price. It’s about doing your research, studying ingredients that work together to create a mouthwatering sensation that keeps each bite tasting like the first. We as Californian’s have a passion about where our food comes from and how it’s sourced. That’s why eureka! has made its number one rule of thumb to select only the best in regional, organic crops and meats to ensure the very best in natural taste and compatibility. ‘eat, drink American’ is not only their slogan, it’s something they practice everyday. from utilizing local breweries specific to each of their seven locations in California, to their small batch whiskey and bourbon selections. It’s proven that the pairing of your craft beer and prohibition style distillers is just as important as the food that you order with.

eureka! Santa Barbara is the latest in answering this California culinary need. from the custom designed Santa Barbara Kale Salad with farmer’s market kale, cabbage, roasted garlic, toasted walnuts, tossed in a lemon vinaigrette with parmesan shavings to the unique flavor combinations like the maui Wowi Burger served with pineapple, jalapeno relish, havarti cheese, crispy bacon and topped with fresh aloha aioli and citric soy sauce. If the food is any indication of the type of experience you will have at eureka!, it’s becomes immediately visible as soon as you walk in the door. The warm modern-yet rustic repurposed woods, the throwback lighting fixtures that drape over the bar, and the seating arrangements are perfect for singles, couples, large groups or outdoor sunset salutations. – By Paige Nelson

Eureka Santa Barbara is open Monday- Saturday 11am - 12 am, Sunday 10 am - 12 am. 601 Paseo Nuevo. 805-618-3388. www.eurekaburger.com

eureka!A California experience

1404 De La Vina Street (at the Upham Hotel) (805) 963-7003 www.louiessb.com

Private Parties Banquets Local Wines by the Glass

C A L I F O R N I A B I S T R O

Lunch: Mon-Fri 11:30am - 2pm Dinner: Sun-Thur 6 – 9 pm, Fri & Sat 6 - 10 pm Wine & Beer Casual Dress Visa, MC, Amex Accepted

Louie’s is a hidden gem offering creative and up-to-date

Californian cuisine with spot-on

service. Its bistro-like space is located inside the 130-year-old Hotel Upham,

and reflects the charm and tradition of its Victorian location, with a jazzy,

comfortable feel all its own. The romantic atmosphere can be experienced

dining cozily inside or outside on an old-fashioned heated verandah. Choice

selections from the well-stocked wine bar are served with extraordinary

fresh seafood, pastas, filet mignon and a changing menu of specialties.

Food 26Decor 21Service 25Cost $47

2012

Super Bowl Parties are stress free, unfussy and an easy way to enjoy January with friends. When it comes to the buffet

at these bashes it’s no holds barred, guests expect to eat super delicious food so why let them down with shoddy take away fare? These are all made ahead and excellent at room temperature grazed on throughout the game so you can set out the food & join the party! Whether you’re hosting Super Bowl this year or looking for something to take along, here are a few guaranteed winners.

ToasTed Pecans1 egg white1/4 cup sugar1/2 tsp. salt 4 cups whole shelled fat fresh pecans

Preheat the oven to 350 degrees and spray a large sheet pan with vegetable oil. Whisk the egg white until foamy add the rest of the ingredients and toss to coat. Spread evenly on the sheet pan and bake 6 minutes. Pull out and flip them around with a spatula, bake again until fragrant and toasted. hold them in an air tight jar or Ziploc bag unrefrigerated.

Bacon & GoaT cheese sTuffed MushrooMs 65 piecesThese are addictive; I can’t tell you how many people say “I don’t like mushrooms but these are amazing!”

2 1/2 lb medium sized mushrooms 1 lb bacon, crisped and crumbled1/2 lb soft goat cheese (room temperature)2 bunches of fresh chives (reserve a fat pinch of them for garnish)1/2 lb cream cheese (room temperature)shot Worcestershire saucepinch cayenne pepper

Wipe mushrooms clean and pop off the stems. Gently blend all of the ingredients. fill mush-room caps with a small scoop each, it’s ok to

heap the filling, it won’t melt out. Put them on a rimmed sheet pan. You can hold them here at this point one or two days refriger-ated & bake them later if you want. When needed, bake them at 350 degrees uncov-ered with a couple spoons of water in the pan to keep them moist during cooking until the cheese is colored just a bit, about 15 minutes.

sWeeT PoTaTo salad WiTh chiPoTle VinaiGreTTeServe 12Utterly delicious.3 lb. red sweet potatoes (yams)1/4 cup olive oilsalt and pepper to taste1/2 cup pecan halves1/2 cup dried cranberries1.5 bunch green onions

for the vinaigrette whisk together;6 oz. canned chipotle chilies, fork mashed into a coarse paste1.5 cup vegetable oil2 shallot, chopped finejuice of 2 limes2 T. honey2 T. balsamic vinegar1 T. molasses2 garlic cloves, chopped fine1 bunch fresh chives for garnish

Slice the potatoes 1 /4 inch thick and toss with olive oil salt & pepper and roast them on vegetable sprayed sheet pan at 375 degrees for

20 minutes or until tender. Cool slightly. make the vinaigrette and toss with the remaining ingredients, garnish with chopped chives.

hoMeMade Macaroni and cheeseServes 12Oh yea! This is worth every calorie.

1.5 lb. macaroni, boiled in salted water till tender, drained & rinsed with cold water to stop the cooking4 oz. butter1 small onion, diced“Shy” cup flour (take off about 2 Tb.)salt & pepper to taste1/2 gal. milk, hot4 pinches nutmeg2 tsp. dry mustard powder2 dash Tabasco sauce2 lb. grated good cheese (gruyere, cheddar, etc.)

for the Topping blend together:3 oz. melted butter2 2/3 cups bread crumbs1/2 cup chopped fresh italian parsley

melt the butter & over medium heat cook the

F I R S T S

Super party foodBowl time recipes for every fan

By lynette la mere, Pure Joy CaterIng


(continued on page 58)


F I R S T S

Problem: You and your office mates (or a pal) want to go out for lunch, but can’t seem to agree on the type of cuisine. Jack wants a pizza, Ray is in the mood for a bowl of homemade soup, Beth

is thinking about salmon or a Cobb salad and marty is pushing for an Asian-style dish. What to do? Consider the menu (not to mention the large portions and great atmosphere) at longtime Santa Barbara favorite dinner and lunch spot, opal. The prices are reasonable, especially considering the fact that everything is made from scratch – from the basket of impossible to resist multi grain and Parmesan foccacia breads quickly placed on the table, to the list of specials that change daily. With close to 40 dishes to choose from on the menu on any given day, even the most persnickety diner will find something that tantalizes. I recently dove into a steaming, textured and absolutely delicious and satisfying winter entree of Arborio risotto with sautéed wild mushrooms, fresh asparagus, artichokes and toasted walnuts in a rich, Parmigiano Reggiano cream and truffle oil sauce ($12.95). But I could only make it halfway through the bowl, so I brought the remainder home to reheat for dinner. Just a few choices on the menu include the opal Chinese chicken salad; phyllo-wrapped Tiger Prawns flash fried with a Coconut Curry dipping Sauce and a Prime Rib french dip sandwich. There’s a simple bowl of the daily special soup, such as the popular cream of roasted corn, potato and pancetta chowder (die-hard fans are notified when it’s on the menu) or the grilled hamburger on a foccacia roll with homemade chipotle aioli, smoked cheddar, all the fixings and homemade fries (10.95). did I mention the selection of gourmet pizzas from the wood burning pizza oven? dedicated business partners Richard Yates and Tina Tanaka, along with their longtime, dedicated staff – from executive Chef felipe Barajas, who has been at opal for more than 20 years to their 33 employees (some who have worked at opal for 6, 16 and 22 years), make sure their customers always comes first. on a one-hour lunch break? No problem. Want an order of sautéed scallops or chicken on that risotto? done. Need the side dining room for a business luncheon meeting or birthday party? It’s all yours. If you desire a glass of wine to pair with your meal, there are 40 wines by the glass to choose from. And the chocolate ganache cake for two could easily serve 4.

Should you want to channel your inner Picasso (or do some table top calculating), you can scribble on the butcher paper table “cloths” (lunch only, evening switches to linens) in the attractive dining room that resembles a french-style bistro. oh, and one insider tip: ask nicely about discounted wines by the bottle. Richard might just have something in their stash that is on sale.

Opal restaurant and bar, 1325 State Street, (805) 966-9676. Check the menus on the website in the event you want to phone your order in ahead of time…or just need to entice your lunch mates. www.opalrestaurantandbar.com

To die for tender! The absolutely delicious all prime rib French Dip sandwich with fries.

Lunch at opalEclectic, Californian and oh so good!

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F I R S T S


Open Daily for Tasting 11am - 6pm

Extended HoursThursday - Saturday

11am - 8pm

Come in and experience the art of winemaking.

414 Salsipuedes St.805.965.7985

The Barrel RoomDowntown Santa Barbara

The WarehouseOld Town Santa Ynez

3563 Numancia St.805.688.5757

Open Daily 11am - 6pmThurs. Fri. & Sat. 11am - 8pm

Wine On Tap Live Music

www.carrwinery.com

Winery - Tasting Room - Wine Bar

1221 Chapala St. S anta Barbara (805) 845-5247

VOTED BESTWINE SHOP

Also voted “Best Wine Shop” three years in a row

on SantaBarbara.com

Grand Opening!

www.thewinehound.comJust

across

from City

Lot #5

The Winehound

– Cheers, Bob Wesley and the Winehound Crew

in Santa Barbarawith the largest selection

on the Central Coast!

1221 Chapala St. S anta Barbara (805) 845-5247

VOTED BESTWINE SHOP

Also voted “Best Wine Shop” three years in a row

on SantaBarbara.com

Grand Opening!

www.thewinehound.comJust

across

from City

Lot #5

The Winehound

– Cheers, Bob Wesley and the Winehound Crew

in Santa Barbarawith the largest selection

on the Central Coast!

We’ve Moved! Come visit our new location in La Cumbre Plaza3849 State St. in La Cumbre Plaza. (next to See’s Candy)

Next to See’s Candy

3849 State St. in La Cumbre Plaza (805) 845-5247

The perfect catchand pair.

A brief survey of local chefs and kitchens found that by a landslide margin the local sea bass is the easiest fish to pair with local wine. It

offers light, clean flavors and can be baked, broiled, sautéed or poached which offers options galore when choosing your favorite grape. Try the following recipe with margerum Sybarite Sauvignon Blanc. local White sea bass with raspberry chipotle sherry cream sauce 4-6oz grilled local White Sea bass 3oz fresh raspberries 1oz chipotle pepper 1oz diced shallots 2oz sherry 3oz heavy cream 1oz unsalted butter Place shallots and butter in a sauté pan brown shallots add sherry cook off alcohol add raspberry and chipotle on medium heat cook for two minutes add cream let reduce to about half and run through a strainer candied local spaghetti squash one squash split in half roast in oven covered for 20 min at 350 degrees remove let cool 2 cups orange juice half cup brown sugar 2oz chopped pecans let simmer on medium heat reduce to about half until thick take a fork and separate the squash from shell into spaghetti strands in a bowl toss with juice fingerling Potatoes with local fresh herbs take potatoes and pan roast with 2oz olive oil on medium heat for 5 minutes add 2oz julienne white onion and 1oz chopped garlic and brown them off add fresh herbs (rosemary, sage, oregano, chives) recipe courtesy of louie ortiz, Whole foods Market seafood Team leader

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F I R S T S

Wine for the SeaSeven fantastic fish pairings

The next time you’re planning to serve up offerings from the deep blue, stop for a moment and consider your wine selection.

It needs to have a fresh, clean finish that won’t overpower the likes of a delicately baked dover Sole, while at the same time offer enough pop to enhance the flavors of a hearty salmon chowder. The following is the short list of what to add to your cellar when serving fish.

scharffenBerGer BruT. Bright aromas of green apple and lime lead to vibrant, layered flavors of citrus, anise and creamy vanilla in this sparkler. 90 Points Wine Spectator

Jaffurs VioGnier. Rich, lush and inviting, it offers up attractive scents of orange marmalade, honeysuckle, apricots, white flowers and mint.

hilliard Bruce 2009 chard. The 2009 Chardonnay comes across as quite elegant in its layered fruit. White peaches, lime, lemon and subtle french oak frame the finish in this exquisite, refined Chardonnay built on elegance rather than power

MarGeruM syBariTe. Juicy, ripe peach and tangerine flavors are very appealing, with a refreshing acidity and fresh floral, herb and spice notes. The texture is smooth and juicy, with a lingering finish.” 90 Points Wine Spectator

lieu diT sauV Blanc. The 2011 Sauvignon Blanc, a pretty, crisp white, shows the brighter side of Sauvignon Blanc. The grassy aromas and flavors are very much Loire-inspired, an approach that works beautifully. hints of lime and white flowers linger on the finish. This is a fabulous wine in every way. Wine Advocate 91 points

Pali hunTinGTon PinoT noir. a siren of cherries, raspberries, dark chocolate and vanilla. It melts in the mouth. It fills the palate with sumptuous fruit, supple tannins, [and] lovely oak that weaves through the flavors and acidity for backbone.

oJai red. A multi-vintage blend of Syrah, Grenache and Pinot Noir. Versitle with food due to is terrific balance, you’ll find loads of red plum and black pepper. An amazing value.

Tasting notes by Bob Wesley, owner of the Wine-hound Wine Shop, 3849 State St. in La Cumbre Plaza, Santa Barbara. 805-845-5247.


601 Paseo NuevoSanta Barbara, CA 93101805.618.3388www.eurekaburger.com

HoursMon–Sat 11 am–12 amSun 10 am–12 am


With assistance from the friendly staff at the Santa Barbara fish market and the kitchen of marina delio, the following as a great start to your seafood

recipe catalog. Keep in mind that you can have your fish trimmed and cut to size – a great service the SB fish market offers that allows for shorter prep time in your kitchen! enjoy!

Recipes and photos by food blogger Marina Delio YummyMummyKitchen.com

H O M E C O O K I N G

fish Tales



For your home. For your life.For our environment.

Southampton by Wood-Mode.

1717 State StreetSanta Barbara, CA 93101805.682.4003

©2008 Wood-Mode, Inc.

3630 Sagunto StreetSanta Ynez, CA 93460805.686.1140

Showroom locations:

www.thekitchencosb.com






Showroom locations:







Showroom locations:


1717 State StreetSanta Barbara, cA 93101

805.682.4003www.thekitchencosb.com

©2008 wood-Mode, Inc.

sanTa BarBara haliBuT sTeW This comforting dish is a delicious way to use our local halibut. Serve with warm crusty rolls. Serves 4

1 tablespoon extra virgin olive oil 1 leek, chopped (white and light green parts only) 3 cloves garlic, minced 2 medium red or yellow potatoes ¼ teaspoon crushed red pepper flakes¼ teaspoon salt ½ cup white wine 1 (28 ounce) can diced tomatoes with juices 2 cups vegetable broth ¼ cup chopped Italian parsley, plus more for garnish 1 pound halibut, cut into 2-inch chunks 1 tablespoon capers, drained

heat olive oil in a large pot over medium heat. Add the leek and sauté until softened. Add the garlic, potatoes, red pepper flakes and salt, and sauté another minute. Add the wine and simmer until most of the liquid has evaporated, about 2 minutes. Stir in the tomatoes and simmer for 15 minutes. Stir in the vegetable broth and parsley and bring to a simmer. Stir in the halibut and simmer until just cooked through, about 5 minutes. Stir in capers. Garnish with parsley. MaPle sPiced salMon The warm flavors of nutmeg, ginger, and maple make it perfect for winter. Roasted carrots and turnips make a delicious and healthy side dish. A sprinkling of micro-greens adds a pop of color and freshness. Serves 4

2 tablespoons coconut oil or butter, melted 1 tablespoon maple syrup 1 teaspoon freshly grated nutmeg 1 teaspoon freshly grated ginger 1 clove garlic, minced ¼ teaspoon sea salt 1/8 teaspoon freshly cracked pepper 4 (4-ounce) salmon filets

Preheat the oven to 400 degrees. In a large baking dish, whisk together coconut oil, syrup, nutmeg, ginger, garlic, salt, and pepper. Add the salmon and turn to coat. marinate salmon for 30 minutes. Bake for 12-15 minutes, until salmon is just cooked through.

Mussels WiTh fennel, Garlic, and ToMaToes mussels are incredibly quick and easy to make, and readily available locally. Serve over spaghetti or with garlic flatbread for soaking up the flavorful juices. Serves 2

1 cup fish or vegetable stock 2 tablespoons butter



1 cup thinly sliced fennel 1 cup cherry tomatoes, or diced red tomatoes 4 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 2 pounds live mussels 2 tablespoons chopped Italian parsley In a large pot or dutch oven set over medium high heat, bring stock, butter, fennel, tomatoes, garlic, salt and pepper, to a simmer. Add mussels, toss with the broth mixture, and cover. Simmer for 3-5 minutes, until the shells open.

discard any mussels that do not open. Sprinkle with parsley. Serve alone with some crusty bread or garlic flatbread, or tossed with 1lb spaghetti cooked al dente in salted water.

roasTed cherry ToMaTo caPPellini WiTh shriMP With sweet roasted tomatoes, white wine, and garlic, this recipe is always a crowd pleaser. Serves 4

3 tablespoons extra virgin olive oil, divided 5 cups red and yellow cherry, grape, or other

santa BarBara

C e r t i f i e d

FarmersMarket

(805) 962-5354www.sbfarmersmarket.org

Friends • Flowers • Food • Fun

8 markets 6 days a week

rain or shine

S a t u r d a yDOWNTOWN SANTA BARBARACorner of Santa Barbara and Cota Streets

8:30am–1:00pm

S u n d a yGOLETA

Corner of Storke and Hollister; 7004 Marketplace Dr., inside the Camino Real Shopping Center

10am–2:00pm

t u e S d a yDOWNTOWN SANTA BARBARA

500 and 600 blocks of State Street4:00pm–7:30pm

W e d n e S d a y

t h u r S d a y

f r i d a yMONTEciTO8:00am–11:15am

1100 & 1200 blocks of Coast Village Road

WESTSiDE SANTA BARBARAHarding Elementary

School, 1625 Robbins St.3:00pm–6:30pm

SOLVANGCopenhagen Drive

and First Street2:30pm–6:30pm

GOLETACorner of Storke and

Hollister; 7004 Marketplace Dr., inside the Camino Real

Shopping Center3:00pm–6:30pm

cARpiNTERiA3:00pm–6:30pm

800 block of Linden Ave.

f o o d & h o m e 2 3

Prime Beef • Perfect Client Lunch • Private RoomFull Bar • World Class Wine List

Voted best steakhouse in sb four years running!

LunChfrom

11:30amto 3:00pm

DinneRfrom5pmDaily

512 state street santa barbara 805-965-3363 1714-a newbury Park rd. thousand oaks 805-498-1314

small tomatoes 5 cloves garlic, peeled 1/4 cup dry white wine1/4 teaspoon salt Pinch red pepper flakes 8 oz. cappellini 1/2 cup fresh basil leaves, torn 1/4 cup toasted pine nuts 1/4 cup freshly grated Parmesan cheese ¾ pound large peeled deveined shrimp 1 tablespoon minced garlic

Preheat the oven to 400 degrees. Place 2 tablespoons of the olive oil, tomatoes, garlic, wine, salt, and red pepper flakes in a large dutch oven or oven-safe pot. Roast for 45 minutes. meanwhile, cook cappellini in salted water according to package directions. drain and add to the pot of roasted tomatoes. Add basil, pine nuts, and Parmesan and toss to combine. Coat shrimp with 1 tablespoon extra olive oil and 1 tablespoon minced garlic. Coat a skillet with cooking oil and set over medium high heat. Add shrimp and cook until pink and cooked through, about 2 minutes per side. Serve the shrimp over the roasted tomato spaghetti. Garnish with additional basil.


Open for lunch: M–F 11am-2:30pm. Dinner: 7 Days a week 4 to closehaPPy hOuR: 7 Days a Week, 4pm–6:30pm

6920 Market Place Drive • Goleta

(805) 685-8900 • holDrens.coM


craB coBB salad cuPs Picking your own Rock Crabs from the Saturday fisherman’s market is always a fun adventure. Steam whole rock crabs in salted water for about 15-20 minutes. These cute cups are perfect for parties. makes about 15

1 package of 15 mini fillo shells (such as Athens brand found in the freezer section)1 avocado, pitted and thinly sliced and cut into bite-sized pieces 8 cherry tomatoes, halved1/4 cup micro greens 1/2 cup cooked crab meat (steam 1 Rock Crab) 2 slices bacon, cooked and crumbled 2 tablespoons crumbled Blue cheese

Thaw fillo shells by leaving them at room temperature for 20 minutes. Place a small piece of avocado, half a cherry tomato, and a pinch of greens inside each cup. fill with crab meat and top with a pinch of crumbled bacon and blue cheese.

Marina Delio is a food blogger, photographer and mom living in Santa Barbara. Her blog is YummyMummyKitchen.com


whole foods market® santa barbarastate street & hitchcock way

805.837.6959 • 8am –10pm everyday

When it comes to responsibly caught seafood, we’re pulling out all the stops–and all the

red-rated wild-caught seafood. Now all wild-caught is either from Marine Stewardship Council-certified sustainable fishery or is

yellow or green rated.

Species with someconcerns about their status

or catch methods.

Species are abundantand caught in environmentally

friendly ways.

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FISH FEST!

25 local favorites from the deep blue

Intro by leslIe a. Westbrook

Photos by ashley renee, shelly Vinson, Mehosh dziazzio, Michael Brown, Bill Boyd, scott Gibson.

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I often joke that I am on a seafood diet. I see food, I eat it—especially if it’s fish. Leaving what I refer to as “the holy cow” in the dust (I gave up beef years ago), seafood —wild Alaska salmon or locally caught black cod in particular— is my omega-3 of choice.

We’ve come a long way from the fish sticks of my youth. Santa Barbara boasts a bounty of treasures from the sea, whether you select from an array on display at many markets, or from delectable entrees served at our fine-dining establishments. does your heart go pitter-pat over a bowl of steaming mussels or clams? do you salivate at the sight of hope Ranch oysters on the half shell, lobster from maine or spiny lobster from our shore? Whether you savor fresh sea urchin (uni), sashimi, hearty fish stews or just a fine piece of grilled swordfish or a whole steamed snapper, there are as many ways to prepare seafood, as there are species. delve into Asian-style entrees or fish tacos; french bouillabaisse or Italian inspired cioppino, or a just a simply grilled or broiled piece of fish served with lemon, butter and a sprig of parsley. All satisfy. The “buy local, sustainable food” movement is alive and well in our very own Santa Barbara harbor. With over 1,100 boats, the marina has always been home to a working commercial fishing fleet. on any given day, sea bass, swordfish, sea urchin, shark, crab, and lobster are swung from decks of boats into trucks for delivery to local chefs. Some are even flown halfway around the globe. Brian Colgate, of Santa Barbara fish market has been selling sea-to-table fish from our waters in his cozy retail space near the waterfront docks for 12 years. The fish market’s smoked black cod is a favorite. Ask nicely for a sample of any of the smoked fishes they sell and I guarantee you will add a chunk to your purchase. “We have a really unique, small harbor and a very tight knit fishing community that is respectful of the resources and practices sustainable fishing. There is a strong awareness of how important it is to maintain our fish population for the future,” notes Brian. The market provides a direct outlet to the public for commercial fisherman and whatever local fish is caught, from spot prawns to halibut, comes right though their doors. The list of choices is long and includes fish from other waters as well. I counted eight types of salmon –

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from Alaskan Wild Coho to Scottish, scallops, calamari and even shark jerky! did you know that you can pick out a piece of fresh local or imported fish, such as branzino from Greece, at the seafood counter at Whole foods market (they buy from SB fishmarket) that catches your eye and they will grill, sauté or steam it for you with a choice of seasonings or marinades, free of charge? They will also shuck your oysters on the spot and peel and de-vain shrimp. decades ago, an annual fishermen’s festival featured a “Blessing of the fleet” and a parade of fishing boats covered in flowers and streamers. eventually, this tradition was replaced by an annual fundraising harbor festival that benefited a home for unwed mothers. The festival fell on hard times in the late 1990s and was absent from the waterfront for two years until it was reinvented in 2002. The festivities were moved from spring to fall and altered to celebrate local fisheries. Today, the annual harbor and Seafood festival, held on the second Saturday in october, draws thousands of people to the waterfront to enjoy succulent seafood like fresh lobsters and barbequed albacore, plus a host of other seafood treats and marine-related information and demonstrations. Lucky for us, Santa Barbara is like a year round seafood festival – whether you throw a line off of Stearns Wharf and catch your own dinner, buy a piece of fish and barbecue it at home or dig in at a restaurant. Traditions should be expanded upon, don’t you think? The following is the short list of what’s available to savor, explore and enjoy!

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f o o d & h o m e 3 1w w w . f o o d – h o m e . c o mALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MOALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MO

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1 The famous baked rockfish and vegetables from Chef Alex Castillo at el Paseo restaurant 813 Anacapa St (805) 962-6050.

2 Local baked Sea Bass with vegetables in a dijon cream sauce from holdren’s steaks & seafood 512 State St, (805) 965-3363.

3 oakwood fired and grilled prawns and salsa from Paradise cafe 702 Anacapa St, (805) 962-4416.

4 Chef Justin West skillfully prepares a local halibut for that day’s menu. Julienne 138 e. Canon Perdido St, (805) 845-6488.

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Lunch and dinner menus available for viewing online at: restaurantjulienne.com

Where friends meet

S T E A K • S E A F O O D • C O C K TA I L S

Lunch from 11:30am • Dinner from 5:00pmReservations (805) 564-1200 • 113 Harbor Way


5 Grilled dover Sole sautéed in butter and herbs from sly’s 686 Linden Ave, Carpinteria (805) 684-6666.

6 Arctic char and vegetables from seagrass 30 e. ortega St, (805) 963-1012.

7 Classic Cioppino from aldo’s italian restaurant 1031 State St, (805) 963-6687.

8 Sesame crusted Ahi on warm spinach salad from chuck’s Waterfront Grill 113 harbor Way, (805) 564-1200.

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“This bistro shines with gourmet food at everyday prices and remains an absolute must in SB for creative fare, illuminating wines; charming decor, a satisfyingly buzzy ambiance and exceptional service which keeps it

a favorite with the locals.”----Zagat Survey

1325 State StreetNext to the Arlington Theatre

Open Daily 966-9676www.opalrestaurantandbar.com

Eclectic California CuisineAward-Winning Wine list Full Bar * Martini Menu

Private Banquet Roomwith Custom Menus Catering * Take-out

FULL BAR • WEEKEND BREAKFASTLUNCH • DINNER

5995 Stagecoach Road • 967-0066

Some samples from Chef Moises Bernal

Venison Sausage Stuffed MushroomsNew Zealand Rack of LambSautéed Medallions of Rabbit

Norwegian Salmon

Charbroiled Ox T-Bone SteakGrilled Ringneck Pheasant Breast

Wild CaribouCharbroiled Sea Bass

Audrey Ovington • Proprietor Since 1941

One HundredYearsof Tradition

Just 20 Minutes Away...

■ Gourmet Bar-B-Que for 50 to 300 People■ Private Banquet Rooms■ Large and small groups

Call for information on leasing entire propertyfor corporate or private function


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RC HITECTURAL

ILLWORK OF SANTA BARBARA , INC.

Showroom located at

8 North Nopal Street

Santa Barbara, CA

965-7011

Cabinetry • Doors • Windows • Mouldings

Serving Santa BarBara

Since 1969Lic # 261772

CustoM Cabinets


9 owner Brian Colgate showcases a fresh catch of local rock crab straight off the boat from santa Barbara fish Market 117 harbor Way. (805) 965-9564.

10 Parmesan crusted halibut over sautéed spinach and bacon from enterprise fish company 225 State St, (805) 962-3313.

11 Charred rare Ahi with Japanese vinaigrette from lucky’s 1270 Coast Village Rd, montecito (805) 565-7540.

12 Pan roasted local Corvina with rock shrimp from bouchon 9 W. Victoria St, (805) 730-1160.

13 Sesame seed crusted hamachi (Seared Rare) over warm edamame, pickled carrot & sea bean salad from Wine cask 813 Anacapa St, (805) 966-9463.

14 Linguini with grilled shrimp, spinach, Kalamata olives, tomatoes and feta cheese from louie’s at the upham hotel 1404 de La Vina St, (805) 963-7003.

15 Swordfish with Sicilian Ratatouille from olio e limone ristorante 11 W. Victoria St, (805) 899-2699.

16 fish platter of Cajun salmon, soft-shelled crab, jumbo shrimp and vegetables from Palace Grill 8 e. Cota St, (805) 963-5000.

17 Crab stuffed fresh sole with fava bean, clams, tomato and lemon salad, a lobster potato croquette and salmon cream sauce from stella Mare’s 50 Los Patos Way, montecito (805) 969-6705.

18 Skewered grilled shrimp and vegetables from fishouse 101 e. Cabrillo Blvd, (805) 966-2112.

19 filetto di Salmone all Agrumolio con Risotto al Limone from Via Maestra 42 3343 State St, (805) 569-652.

20 Seared Ahi over Brussels sprouts and butternut squash puree from arts & letters cafe 7 e. Anapamu St, (805) 730-1463.

21 Award winning Panang shrimp chowder from Museum cafe 1130 State St (805) 884-6487.

22 Shrimp and grits with paprika sausage, cipollini onions and poached eggs from scarlett Begonia 11 W. Victoria St, (805) 770-2143.

23 Sake marinated Local Black Cod and New Zealand Green mussels in a soy-ginger broth from Petit Valentien 1114 State St, (805) 966-0222.

24 Shrimp, crab cakes, cocktails and a patio view of the Pacific from The Boathouse 2981 Cliff dr. (805) 898-2628.

25 Lobster and angel hair pasta salad with sun-dried tomatoes, black olives and asparagus from downey’s 1305 State St, (805) 966-5006.


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U P G R A D E S

french style…Romain Doussineau brings a bit of panache to Carpinteria.

Who knew that Reeds floors & Interiors in Carpinteria rivals any Los Angeles design-er showroom for flooring, custom window

covering, bedding and upholstery needs? Savvy Santa Barbara, and even Los Angeles, interior designers, who have discovered the one-stop design shop that has undergone an exciting and expansive transforma-tion, is definitely in the know. Romain doussineau, President and Ceo of Reed floors & Interiors located on Santa Claus Lane in Carpinteria, discovered a need in our area for such a business. Three years ago, Romain, accompanied by his wife and two children, 16 and 21, rode into town on his white horse bringing with him a sophisticated sense of style and joie de vivre to our region’s design market. After studying the marketplace for a year, he purchased Reed floors and then adding Affordable fabrics/draperies By Renga, located next door last spring. he has combined and expanded the two businesses that enjoyed loyal followings, into one. Working hard to enhance the quality and customer service level, Romain add his own stamp, which includes representing many lines exclusive to our area. “The idea behind is for us to become a design resource for people who work and live here,” notes Romain, who having remodeled and flipped a number of houses in the south of france, knows only too well the design challenges involved in such undertakings. designers and others are flocking to Reeds, not only because of the range of offerings (which I will get to in a moment), but also due to the dedication and talent of the team who works with this clever and charming frenchman. “I am bringing what people want and like to this area,” noted the native of france. Indeed he has—with literally hundreds, if not thousands, of floor covering, fabric samples and window treatments to choose from. The showroom caters to the public as well as the design trade and the team works closely, developing and maintaining working relationships with designers, contractors, real estate agents and all customers. a feW toP PICksWhat caught my eye? fabulous natural woven sisal designs ranging from thick rope weavings to delicate raffia patterns, which are a natural fit in our beach area. I even spotted re-makes of popular square grass matting designs from The Natural Carpet Co. that I remember from yesteryear. ever tried to find an attractive indoor/outdoor carpet or fabric and bored by the choices? Look no further. If you are seeking something really bold and crazy (one customer told me a woven flower pattern wool

by leslIe a. Westbrook

Photo by eliot crowley


Facials • ProfessionalMake-up Application

Natural and Organic Skincare, Mineral Make-up and Bodycare

6 east Valerio street suite a & BSanta Barbara • (805) 563-8432

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Purely Organic

nowavailable at

ClassiC Downtown Dining

ReseRvations accepted • all MajoR cRedit caRds • couRtyaRd

PASTAS • MEATS • PIZZA • FISH • SALADS • CIOPPINO

1031 state • (805) 963-6687LUNCH & DINNER DAILY


U P G R A D E S

carpet was so pretty she’d gladly wear it as a shawl!), check out the custom felted yarn shags – there’s even a kicky version that mimics sea anemone that would make a great area rug in a kid’s room or beach house. “You can have anything you want,” says staff flooring expert darrell Wade, adding that custom wool and linen carpet can be woven to fit room dimensions, thus dispensing with seams. The showroom’s exclusive line of distressed exotic hardwood flooring fashioned from reclaimed woods from Latin America using century-old european techniques has been selling extremely well and was even used in a renovation at historic hearst Castle.

from floorIng to fabrICs In-house designer Christine Craig, Allied ASId, assists designers and retail customers alike in creative brainstorming and narrowing choices among the hundreds of fabric sample books and swatches on hand that include duralee, fabricut, Beacon hill, Scalamandre, Robert Allen and hunter douglas, to name a few. Christine reports that some of the hottest fabric looks at the moment feature bold colors and patterns ranging from chevron and Ikat designs to animal prints and mohair. fabric mixes, such as silk and chenille, metallics and pairing masculine with feminine styles add interest to a space. “There’s lot more eclectic and whimsical choices being made and moroccan, tribal and ethic patterns are also popular,” she said, emphasizing, “We want to help bring a fresh look to your surroundings that you will love for years to come.” With services including re-upholstery, custom window treatments, pillows, bedding and more, Reeds offers one-stop shopping for those interior design needs. They are also in the process of creating both custom soft furnishings and children’s lines. “I always over-deliver and no job is too small,” says Romain, “We leave things spotless after an installation and I offer fair prices. I spend time with my customers and want them to be happy. many customers become my friends.” (I can vouch for this, as many folks stopped to chat with Romain during our lunch interview at Garden market). Romain and his design team welcome any size design challenge. Recent projects have been as wide ranging as providing vinyl flooring for a small kitchen in a mobile home, 13,000 square feet of flooring for a Santa Ynez school, 4,000 square feet of reclaimed wood flooring for a montecito manse and replacing the bed canopies in each of the 40 cottages at the San Ysidro Ranch. Word-of-mouth has driven the business to date – and by going the extra mile to make certain customers are happy, not only by standing behind their products, but developing relationships with suppliers and customers, success is guaranteed.

Reed Floors & Interiors, 3821 Santa Claus Lane, Carpinteria. Phone: (805) 684.758. www.reedfloors.com

8 E. Cota Street • Limited reservations963-5000 • www.palacegrill.com

Voted “BEST SERVICE”in Santa Barbara

Every Year Since 1988

Jambalaya and...

OPEN 7 DAYS for LUNCH from 11:30–3:00 & EVENINGS from 5:30pm

“It’s Always Packed and Always Good”

—Paul Wallach’s Guide

“One of America’sBest Restaurants!”

—ZaGat Guide

“Best on the West Coast”—l.a. MaGaZine

Diana MacFarlane VICE PRESIDENT

805.259.3141 Office 805.272.9744 [email protected]: 338207

discoverthe difference

Diana

© 2012 Medallion Mortgage Company, LLC is an Equal Housing Lender. This is not a commitment to lend. Loan approval is subject to qualifi cation. Medallion Mortgage Company, LLC does not guarantee that each applicant will receive a loan. Medallion Mortgage Company, LLC California License #413-1093, NMLS# 311724

Private Mortgage Banking

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Business | Family | Community

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Landscape Design& Installation

for over 40 years

MontecitoLandscape

For a Free Consultation

Call 805 969-3984www.montecitolandscape.com

California Contractor’s License 263156 Since 1970 Lisa & Chris Cullen

“Fill Your Garden with Joy”

U P G R A D E S


The look of wood…in tile


A R T S & L E T T E R S C A F É

by JulIa mChugh

There’s no denying that hardwood floors are beautiful. But they are expensive and can take effort to maintain.

Imagine a floor that has no maintenance. That needs no sanding or staining. That will never fade, chip or scratch, and that’s waterproof. Now, imagine that this floor looks like real wood. “All you need is a mop,” says Tileco’s Gina flint, in revealing their new line of Italian tiles, which mimic the look of wood, without the drawbacks. In some ways, the porcelain tiles improve upon mother Nature, as a huge variety of colors, textures – some not found in “real wood” – are available. Some are very rustic, looking rough-hewn or weathered like the outside of an old barn. others are modern, with metallic sheens and contemporary-looking lines. There are traditional looking options, some appearing crosscut to reveal the rings, and other nuances to make them appear natural. “every tile is different,” says Gina. “They are really an artistic expression of the tile-makers. No two are alike.” Gina and her parents mike and margaret Burchiere make buying trips to Italy every few years to see the new trends and visit manufacturers. It was on one of these trips that mike first saw the wood-inspired tiles, which are made using ink-jet technology. Now, they import them from several Italian factories. “Customers tell us it is less expensive than hardwood,” she says, noting a price of $3 to $7 per square-foot. Gina is also impressed with the variety. “There must be thirty factories, each making three or four tile lines, with five or six options for sizes and patterns within each line,” she says. Large 18-inch squares are very popular, she notes, as are wide 12-inch by 24-inch planks. Too many choices? Not a problem. Tileco offers free in-home design consultation, and has showrooms in Santa Barbara, Ventura and Santa maria. “We help figure out what is best for the customer’s lifestyle,” Gina says. She points out that the tile is a great solution for people who have dogs and kids, or who have high traffic. Being waterproof also makes this pseudo-wood tile a good choice for kitchens and bathrooms. “It can also be used outside for decking or near hot tubs,” she adds. Just add mop.

Tileco. www.tilecodist.com Santa Barbara Showroom 619 N. Olive Street, 564-7868


U P G R A D E S

Milan Cocktail table shown in African Padauk

Art meets function

Lloyd Sigler Contemporary furniture is a new line of furniture that is as much art as it is furniture…a beautiful balance of art and functional form providing a unique visual experience.

The designer, using only hand-selected solid hardwoods, handcrafts each piece. No hidden particleboard, no plywood, and no paper-thin veneers…just beautiful, solid hardwood tables that showcase the humanistic scale and beauty of the designer’s vision for generations. each table is signed and numbered. There are a variety of stunning designs in occasional tables, cocktail tables and dining tables. each design is available in a variety of hardwoods. Surprisingly, prices are competitive with ‘manufactured’ furniture.

Lloyd Sigler Contemporary Furniture is available locally at MichaelKate Interiors, 132 Santa Barbara Street, Santa Barbara, 805-963-1411.

Smooth looking sounds

The Revel Ultima2 Series Loudspeakers exemplify subtle elegance with their smooth, rounded shapes, easily blending into a wide variety of décors. offering an elegant, designer-friendly appearance and unparalleled sound quality, the revel salon2 is the

highest expression of Revel technology and performance in loudspeaker design and achieves previously unmatched performance. Its sophisticated design even extends to the cast aluminum input and control panel, which is hidden from view yet easily accessible. “This is one of the best looking, purest sounding floor speakers in its class,” says mission Audio and Video owner Bill Janka. “The sound fills the room.” The smoked access panel continues the elegant shape of the cabinet, even when viewed from the side or rear. The Salon2 is as delightful for the discriminating eye as is satisfying for the refined ear.”

Speakers are available for a test listen at Mission Audio/Video, 1910 De La Vina Street, Santa Barbara. 805-682-7575.


Terry rykenDRE# 01107300

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1323 State Street Santa Barbara California 93101

805 962-6909 www.indigointeriors.com


Thinking of Remodeling?

U P G R A D E S

one of the most common concerns that homeowners have when considering a remodel is whether or not they will

be able to recover their investment if they had to sell. This concern has increased since the housing downturn, and rightly so. Though re-modeling RoI is important, it is by no means a comprehensive way of determining whe ther or not to do a project. I believe that a more holistic approach is to determine what the best value for any given remodeling project is. for example, indoor air quality, a determiner of the health of a building, is difficult to value in terms of dollars and cents, but it may be criti-cally important for a family with young chil-dren. other considerations, such as how you feel about the home, how comfortable it is, or how well it is utilized/underutilized, should also be considered. According to a recent houzz to home

survey from houzz.com, 86% of homeowners planning a project over the next few years cite improving the look and feel of the space as an important driver, compared to 47% who site increasing the home’s value. So where do you start? I recommend generating two lists. The first is a list of projects that you want to do around your home. This should be relatively straight forward…more space, upgrade the kitchen, add a master bath, etc. The second is a list of priorities that are important to you about where and how you live. essentially this is a list of why you may want to remodel. This list is a little tougher and rarely thought through. This list might include items such as increasing the comfort, health or efficiency, modernizing, curb appeal, or entertaining. I cannot stress the importance of focusing on the ‘Why’. In fact, if you just focused on

the second list, you may be better off. The purpose of these lists is that when you meet with your design and construction team, you will be able to better communicate what you want to do and why you want to do it. With this information, a good team of professionals can work with you to put the highest value package together that fit within your budget. The team, working together, can find opportunities that you could not find on your own. The focus on total project value, instead of just RoI, or any other singular directive for that matter, creates opportunities that would not exist otherwise. As someone who is regularly involved in this process, I have found that this approach to a project results in the highest homeowner satisfaction. –By Bryan Henson, President Allen Associates Builders. www.dennisallenassociates.com 805-884-8777.

It May Not Be Just About Your Return on Investment.


05-3026 © 2012 Northwestern Mutual is the marketing name for The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM) (life and disability insurance, annuities) and its subsidiaries. Northwestern Mutual Investment Services, LLC (NMIS) (securities), a subsidiary of NM, broker-dealer, registered investment adviser, and member of FINRA and SIPC. Robert G Dibley, Insurance Agent(s) of NM. Robert G Dibley, Registered Representative(s) of NMIS. Robert G Dibley, Representative(s) of Northwestern Mutual Wealth Management Company®, (NMWMC) Milwaukee, WI, (financial planning, investment management, trust services) subsidiary of NM, limited purpose federal savings bank. Representative(s) may also be an Investment Advisor Representative(s) of NMIS. A.M. Best Company A++(highest), 4/2012; Fitch Ratings AAA(highest), 6/2012; Moody’s Investor Service Aaa (highest), 10/2011; Standard & Poor’s AA+(second highest), 6/2012. Ratings are subject to change.

Northwestern Mutual Permanent Life Insurance - the first step to a better feeling of financial well-being. It’s an asset that offers protection, along with cash value guaranteed to grow over time. That’s a foundation for life.

Robert G Dibley CLU®, ChFC®, CASL®Wealth Management AdvisorCA# 0B88887 (805) 898-4400robert-dibley.com

Professionally ConnectedIf you plan to buy or sell a home in Santa Barbara, Don Ford is a local’s local. Born and raised in Santa Barbara and esteemed alum of SBHS, SBCC and UCSB, Don has over 25 years experience

in local real estate. Eight years in the NBA doesn’t hurt his professional connections either.

(805) 689-7776 • [email protected]


A Giffin & Crane Companyprojects

small changes | big impact

Home Improvement (tHe easy Way). When it comes to remodeling, Projects understands what’s important to you. From meticulously managing the construction process to selecting materials and communicating with you daily, we’re with you every step of the way. Our attention to detail is unmatched. For a FREE consultation or to learn more call 805.682.2226 or visit us on the web at projectsgc.com.

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G A R D E N N OT E S

Succulents and Cacti

Stars of the Winter Gardenby lIsa Cullen


3.875” x 4.875”

Sunday 5:00-10:00

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Succulents and Cacti are, by definition, plants that store water in their leaves, stems or roots. As there are literally thousands of varieties to choose from in every color, shape and size and the fact

that these versatile members of the plant world are the ultimate in drought tolerance and low-maintenance, succulents have become quite popular and rightly so. Nothing is easier to grow or maintain. The question one might ask is what is the difference between Cacti and Succulents? Keep reading for the answer, all will be revealed in the end. These water-saving flora range in size from the giant dracaena draco (dragon Tree), Yucca and Agave to the diminutive sedum with tiny rice-sized leaves. Coming in an awe-inspiring array of forms and hues and bloom they can be used as accent plants or can be used as the main course of a garden. Use their blooms for a splash of color. for example, winter-blooming Aloe with its bright spires of red, orange, brown and yellow will brighten any winter garden. Succulents lend themselves beautifully to container gardening and here anything goes. I have seen succulents growing out of an old toaster, planted in a child’s toy truck and tucked into the crevasses in a rock wall. Get the idea? This is an area where you can literally let your creativity go wild. When growing them in containers it is ideal to use a special succulent or cacti potting mix (one that is one-third to one-half pumice or sponge rock) as these fellows don’t like “wet feet”. When choosing a container for your succulents, keep in mind design basics like repetition, scale and contrast. Think in terms of contrasting colors, shapes, textures and designs. deep magenta succulents in yellow glazed pots, yellow flowering plants in a blue pot, or red-tipped succulents with grey-green foliage in a red container all make for excellent contrasts. Simplicity is best when going for a dramatic effect, that’s when you use repetition of color and plant choice. Another aspect to succulents that makes these plants a favorite is the fact that they are self-perpetuating. once you have succulents in your garden, you can propagate them by the harvesting of “babies” off the mother plant, as in the case of the Agave, or by taking cuttings to make a new plant as with Senecio. my go-to resource for anything of the succulent nature is debra Lee Baldwin. her books, designing with Succulents and Succulent Container Gardens (published by Timber Press) are chock full of design ideas and ways to incorporate succulents into any garden. So what is the difference between Cacti and Succulents? Botanically, Cacti are Succulents but not all Succulents are Cacti. What define true Cacti are areoles. Areoles are what spines, branches and flowers sprout from, and all cacti have them, while succulents do not. Areoles look like small, fluffy, cotton-like lumps on the body of the cactus. Look closely a Cactus next time and you’ll see them. And now you know the difference between Cacti and Succulents (and can impress your friends with your knowledge)!

Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com. Follow her blog at www.gardengossipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am.

G A R D E N N OT E S


More living per sq. ft. outside. So, what are you doing inside?

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IntervIeW by leslIe a. Westbrook Photos by matt WIer

Talented and gorgeous California girl Dawn Sherry, A.I.A., grew up in Camarillo. She attended Cal Poly in San Luis Obispo where she earned her Bachelor of Architecture degree and moved to Santa Barbara in 1990, shortly after graduating, opening her practice, Sherry And Associates, in 1991. Her firm tackles both residential and commercial design projects and has designed a number of restaurants and bars in town including Blush, Brophy Brothers’ Clam Bar, Dargan’s Pub, Joe’s Café, Palazzio and the Wildcat Lounge. Although the 47-year-old lives on a yacht with her husband – which would have been my preferred setting for our interview – she was about to embark on an African safari. So we “met” and communicated via the phone wires and cyberspace.

A R C H I T E C T P R O F I L E

Dawn Sherry, ArchitectThe inspiration of great design


Dawn Sherry, ArchitectThe inspiration of great design

The energy efficiency and other design criteria have been met, if not exceeded, say the owners of the

house. The combination of concrete, glass, bamboo, walnut, stainless steel and stone gives the house the

clean, minimal look the couple had envisioned and creates a functional, inviting and open space for

their young family.


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leslie a. Westbrook: What brought you to santa Barbara?dawn sherry: I decided to come to Santa Barbara because I’ve always loved it here. Who wouldn’t want to live here! There is a certain sense of history and nostalgia, not to mention some incredibly beautiful architecture. I love the water, too.

how has it been working here?Practicing in Santa Barbara has been wonderful, albeit challenging at times because of restrictions that might not be as limiting in other areas. I’ve heard it said, that if you can get projects approved in Santa Barbara, then you can do it anywhere. Sometimes, I have to agree with that. on the other side, the people I work with, from clients to consultants to City and County employees are generally very easy to work with and accommodating. maybe it has something to do with the fact that they live in such an incredible place?

When did you know you wanted to be an architect and what inspired you?I’m pretty sure it was when I started drawing house plans that I decided I wanted to be an architect. I was about ten years old and I used to draw floor plans on my dad’s green engineering paper for designs of houses. I always drew a lot and my mom was always really creative and “crafty”.

What is your design philosophy?That’s a pretty big question. design is a process for me, the goal being the best solution for each particular instance. The beauty is that there usually is a best solution somewhere—you just have to be patient and diligent enough to get to it. I think that’s what sets good designers apart, having the passion to search for it.

What inspires you?Good design inspires good design. That can be anything. Nature is inspiring to me.

Tell us about the house featured on these pages, built after the Tea fire.The house is the result of a program, a particular site and a desire by the clients for a simple and appropriate solution that addressed all of their needs. It’s simple form is a result of the structural system, Insulated Concrete forms, that are basically a form of masonry, are extremely fire-resistive and have significant insulating properties. The fire-resistant characteristic was important to the owners (dante deLucia and Ana oneja) for obvious reasons. They were also fond of the concept of a pure form of architecture so this method of construction worked out very well for the project. other systems that have been built into the home are a green roof, complete solar electric, thermal mass, radiant floor heating, high efficiency windows and doors, and bamboo cabinetry. The open plan allows the house to be relatively small, and still serving multiple functions. All of these features were requirements for the project.

What were the challenges of building after the fire?To be honest, there weren’t too many challenges on this project. The

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design of the house came together very quickly and successfully. The best solutions presented themselves right away and the permitting process was seamless. A successful client/architect relationship does wonders for the success of a project and the owners (dante, Ana, and dante’s brother, morgan de Lucia who built the house) were on board from the start in a forward-moving direction.

What were the advantages of starting “from scratch” yet dealing with a very emotional issue more than likely for your clients?Starting from scratch allowed us to utilize the site assets, as well as restrictions, to the fullest. The house evolved from the design parameters dictated by the materials, orientation, Zoning ordinance constraints, slope, as well as the clients design sensibility and particular program requirements.

you have done a lot of residential as well as commercial projects, including many popular restaurants in santa Barbara. do you prefer residential over commercial and can you talk about the differences or similarities between the two?I don’t have a preference. I enjoy both for different reasons. Residential projects are challenging because you are charged with creating spaces for clients that they are going to be living and breathing in, so you want to make the effort to really get to know them. Restaurants are interesting and challenging because

you are creating a mood that has to be appropriate and perfect for the entire dining experience encompassing not only the food, but also all of the senses. They are gathering places and safe havens. Places you want to go to and be comfortable in.

There are so many small details that can make that experience perfect and that need to be thought of.

anything we should know about what you do when you are not at the office?I’m in a local all-girl rock band. I play keyboards. I live on a boat in the Santa Barbara harbor with my husband, Paul, who is a boat captain, and my yellow lab, Lulu. We operate Santa Barbara Yacht Charters. We take guests out on the water and to the Channel Islands. It’s great to be able to show people our coast in a comfortable environment. The charter boat is a 60’, all wood Grand Banks motor yacht, built in 1969 in hong Kong. We’ve restored her to her original condition. And yes, we love to travel – I’m on my way to Africa!

Sherry and Associates, Architects 535 Santa Barbara St. Santa Barbara (805) 963-0986 wwwdawnsherry.com. Morgan De Lucia, contractor De Lucia Construction (805) 453-8195


1 8 1 9 C l i f f D r i v eS a n t a B a r b a r a

( 8 0 5 ) 8 8 2 - 9 2 4 4

Cu r r i e sS e a f o o dS a l a d sTa k e o u t

1027 State Street • Santa Barbara(805) 965-6004 • www.spiceavenue.com.cn

By far the Best place in santa BarBara to explore indian

flavors. housed in an invit-ing, Beautifully decorated location on state street, our spices are well Balanced and more varied than those found in most indian restaurants. our dishes are mostly prepared in the northern style, the moghul cuisine of the persian-influenced royal muslim courts which include tandoori dishes, meats and nan. moghul food is often enriched with nuts, cream, and sauces Based on a cooked purée of onions and tomatoes.

onions till tender but not browned. Sprinkle in the flour and salt & pepper, whisk till sandy in color. Slowing whisk in the milk, nutmeg, mustard and Tabasco. Lower heat & simmer about 10 minutes or until thickened. Remove from heat & stir in the cooked macaroni & grated cheese, taste and adjust seasoning. Pour into a casserole & sprinkle with the topping. holds great here if you want to make it in advance. Bake at 350° for 35-45 minutes or until golden brown.

classic PoTaTo saladServes 8-12Far superior to anything premade, this is perfect do ahead / bring along fare and it’s just good old fashioned delicious.

5 lb. red potatoes (cut in bite size, boil, strain until dry)half a bunch of celery1 red onion6 eggs, hard boiled5 oz. sweet relish12 oz. mayonnaise2 Tbl. mustard3 green onions10 oz. sour cream1 ½ tsp. prepared horseradishcelery salt to taste and fresh ground pepper

Chop onions, celery and eggs while the potatoes boil. mix everything together and enjoy.

Tenderloin, caraMelized onions and Blue-Veined Brie sandWichesServes 12You cannot just go buy anything like this. The onions can be caramelized up to three days before eaten and sautéed sliced Portobello mushrooms drizzled with a little balsamic make a delicious lighter or vegetarian alternative to this combination. Most whole beef tenderloins are about 8 pounds,

for the caramelized onions;3 lb. onions1/3 cup olive oil3 T. fresh thymeCouple splashes of red wine 12 sandwich rolls

4 lb. cold well seasoned roasted tenderloin, sliced thin3 wedges blue veined brie cheese (Bla Blue or Cabonzola)lettuce leaves or arugulaMayo on the side

Caramelize the onions; Peel, halve and slice the onions. heat well a large heavy skillet over a medium flame. Add the oil and cook the onions tossing occasionally for about half an hour. Add the thyme and a few splashes of wine, let it cook down, add salt & pepper to taste and that’s it. To make the sandwiches divide your ingredients among the rolls, start with the brie on the bottom and salt & pepper the beef to taste. Set out a good mayo.

WalnuT BroWniesI have tried all the brownie recipes you can imagine and these are still my favorite.

8 oz. butter5 oz. unsweetened baking chocolate2 1 /2 cups sugar4 eggs1 “shy” cup flour (take out 1 Tbl.)1 /4 tsp. salt1 Tbl. Vanilla1 /2 cup walnuts, toasted & chopped3 /4 cup chocolate chips or chopped chocolate bar

Preheat oven to 350 degrees. Grease a 10 inch baking pan. melt gently over low heat in a small sauce pan the butter and unsweetened chocolate cubes. Take off the heat and add the sugar, eggs flour, salt, vanilla, walnuts and the chocolate chips. fold together with a rubber spatula and then scrape out into the prepared pan and bake till just pulling away from the sides of the pan, about 25-30 minutes.

Lynette La Mere is the proprietor of Pure Joy Catering, Inc., 805 963-5766 PureJoyCatering.com and a freelance writer who flourishes in Santa Barbara.

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DINING OUT

Dining options are many in Santa Barbara…here are three good ones! 1 Cocktails and a bite before or after the show at Intermezzo. 2 A bowl of famous clam chowder (with oyster shooter) and a beer from Brophy’s at the harbor. 3 An elegant rib eye steak and vodka martini from Ca Dario. Get out and enjoy!

2 3

1

Phot

os b

y Sh

elly

Vin

son


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CarpINTerIaGarden Market. Offering very tasty sandwiches, salads,

smoothies and casual fare. Open Monday–Sunday 10am-3pm. [L] $ (BW) 3811 Santa Claus Lane (805) 745-5505

Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list. (LD) $$ (FB). Reservations are suggested. 686 Linden Ave. 805-684-6666.

MONTeCITOCaVa. Experience the bold flavors of Spain, Mexico and Latin

America in a romantic garden setting in the village of Montecito. Happy Hour 4-6, Weekend Brunch from 8am. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

Lucky’s. Montecito’s only premium steakhouse. Great wine list and martini selections. Great weekend brunch served 9am-3pm. [BrD] $$$, (FB) 1279 Coast Village Road, 565-7540.

Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. .Events by Stella Mare’s is located at 3302 McCaw Ave, on upper State Street.www.stel-lamares.com

The Stonehouse. Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Open for dinner from 6-10 p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 565-1700.

The Montecito Café. Eclectic menu with great service. Desserts to die for! Open Daily from 11:30 (LD) $$ (FB) 1295 Coast Village Rd. 805-969-3392.

SaNTa BarBaraaldo’s Italian ristorante. Since 1986. Experience lunch in

the sun or dine by candle light in their enchanting court-yard. Friendly servers deliver fresh Italian specialties and creative dishes with a California flair. [LD] $,B&W. 1031 State St., 963-6687.www.sbaldos.com

Blue agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mes-cals served by a joyous staff. Blue Agave was voted by locals repeatedly the Most Romantic Restaurant in Santa Barbara. [BrD] $$ (FB)20 E. Cota St., 805-899-4694

Boathouse. The Boathouse at Hendry’s Beach is the new-est venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/boathouse

Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cui-sine that is “creative without being over the top...”” (Wine Spectator, July 1999). Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended.


www.luckys-steakhouse.com

Serving Breakfast & Lunch,Tuesday–Sunday 8am–2pm

11 West Victoria Street #10805-770-2143 scarlettbegonia.net

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Look for our dinner menu fall 2012

[D] $$$, (B&W) 9 W. Victoria, 730-1160.

Ca’ Dario. Fine Italian dining with extensive Italian wine list. Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419.

Cajun Kitchen. Serving some of the best Cajun specialty breakfasts in town for over 20 years. [BL] $, (BW) 1924 De La Vina, Santa Barbara 687-8062; 6831 A. Hollister Ave, Goleta 571-1517; 901 Chapala St., 965-1004; 865 Linden, Carpinteria 684-6010.

Chuck’s of Hawaii. A local favorite celebrating 36 years of excellence serving award-winning steaks, wines and seafood to Santa Barbarans and their guests. Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989. They also feature a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417.

Chuck’s Waterfront Grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront Grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime Grade Top Sirloin Steaks. “Chuck’s Style” Fresh Alaskan Halibut, Garlic Grilled Day Boat-Caught King Prawns , Grilled Sea Scallops, King Crab Legs, and Australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200

Cielito. Beautifully appointed interiors, expansive heated patio, private din-ing areas and a full bar accent a thoroughly authentic Mexican culi-nary experience. Located in the heart La Arcada, downtown. 1114 State St. 805-225-4488

Cold Spring Tavern. 100 years of tradi-tion with true American cuisine only 15 minutes from Santa Barbara. Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées. Full bar & week-end breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 967-0066

Downey’s. Chef John Downey has been serving Santa Barbara’s finest cui-sine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past sixteen con-secutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara County selections. Dinner served Tuesday

through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 966-5006, 1305 State St., www.downey-ssb.com

endless Summer Bar-Cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burg-ers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the Endless Summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

enterprise Fish Co. The lively nautical atmosphere at the Enterprise will wet your appetite for great seafood. Fortunately, you’re in the right place. A variety of shellfish hors d’oeuvres is served at the oyster bar, and the dining room offers a selection of fresh seafood grilled over mesquite, including catch-of-the-day specials. Now offering a full liquor bar. [LD] $$, (FB) 225 State St 962.3313, www.enterprisefishco.com.

The Harbor restaurant. The Harbor is one of Santa Barbara’s finest restau-rants, where fresh fish and steaks are specially prepared and served in an elegant maritime interior with stun-ning views of the harbor. [BrLD]. $$, (FB) 210 Stearns Wharf, 963-3311.

Harry’s. Santa Barbara’s traditional locals restaurant. Steak, seafood, sandwiches and salads served in a family atmosphere. Excellent wine list and full bar. Banquet facilites available. Open daily for lunch and dinner. [LD] $, (FB) 3313-B State Street, 687-2800.

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, char-broiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signa-ture steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selec-tions include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900

Hollister Brewing Company. Featuring hand crafted beers made on prem-ise, an innovative, fresh menu with appetizers, pizzas, burgers, paninis, and salads. Open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr. Goleta, 805-968-2810, Hollisterbrewco.com

Julienne. A progressive American res-taurant serving fresh seasonal food. Serving Dinner Wednesday–Sunday


OPen: every Day from 11:30am to closehaPPy hOuR: 7 Days a Week, 4pm–6:30pm

6920 Market Place Drive • Goleta

805-685-7300 • holDrens.coM

5pm to 10pm. Reservations Accepted. [D] $$ (BW) 138 E. Canon Perdido Street 805-845-6488

Longboard’s Grill. Upstairs from the Harbor Restaurant is an active, noisy bar & grill with a big TV, a surfer’s attitude and 360-degree views of the city & water. [LD] $$, (FB) 210 Stearns Wharf, 963-3311.

Louie’s. Celebrate the taste of a Santa Barbara tradition in the historic Upham Hotel. Delicious California bistro fare in a wonderful downtown setting. [LD] $$, (B&W) 1404 De La Vina at Sola. 963-7003.

Meun Fan Thai Cafe. Traditional Thai cuisine home cooked to perfection. Great take out and dine in on the Mesa next to Lazy acres. (LD) Open daily from 11:30. 1819 Cliff Dr. 805-882-9244.

The Natural Café. The Natural Cafe is known for their home-made soups, hearty salads, delicious sandwiches, vegetar-ian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com [LD] $, (B&W). Three locations in Santa Barbara: 508 State, 962-9494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details.

Olio e Limone ristorante. (“Oil and Lemon” in Italian) and Olio PizzeriaHusband-wife team Alberto and Elaine Morello rely on the integrity of their ingredients and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated Italian cuisine served in an inviting atmosphere with European hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which represents their 250-plus selection award-winning wine list. Private Dining in the Cucina Room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at Olio Pizzeria, with private dining in the Terrazza Room for up to 24 guests. Olio pizzeria is open daily from 11:30am – close, including Sunday Lunch. For a look at the current menus go to www.oliopizzeria.com [LD] $$, (FB) 17 West Victoria Street, 805-899-2699.

Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmo-sphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

The palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spon-taneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000.

paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD], $, FB. 702 Anacapa Street, 962-4416.

pierre Lafond Bistro. A local favorite since 1993, Pierre Lafond Bistro serves California fresh cuisine using local seasonal organic foods from family farms and food arti-sans, and homemade desserts. [BLD] $$ (B&W), 516 State Street 805-962-1455, www.pierrelafond.com

renaud’s patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), Located in Loreto Plaza, 3315 State St Santa Barbara, 805-569-2400, and In the Arlington Plaza downtown. www.renaudsbakery.com.

roy. Voted best late night dining spot in town. Bistro style Americana cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Menu changes with the seasons and features Farmers Market produce. Dinner


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Saigon In and Out Vietnamese Restaurant. Serves the fin-est Vietnamese specialties at reasonable prices. [LD] $ Open Daily 11AM–9PM, Sat. & Fri. 11AM–10PM Sun. 11AM–9PM, 1230 State St. Unit A, 805-966-0909 or in 5-Points shopping center.

Sambo’s. The original on the beach! Serving up the classic dining experience. [BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269

Santa Barbara Fishouse. Great locally caught fresh fish prepared in a casual fun atmosphere. Terrific happy hour. Right across from East Beach. [LD], $$, FB. 101 East Cabrillo Blvd. 966-2112.

S.B Shellfish Company. Established in 1979 as a buying station for local Santa Barbara shellfish and a place to sell crab, this casual spot has become a favorite destination for fresh seafood and views of the harbor and local moun-tains. [LD] $$ (B&W) 230 Stearns Wharf, 966-6676

Scarlett Begonia. 11 W. Victoria St. #10 $$ Preparing mod-ern american food with local, organic, sustainable ingre-dients. Everything is scratch made, breads, pastries, even ketchup! Dog friendly patio seating. Serving Breakfast (all day) and lunch Wednesday-Sunday 8am-3pm, 805-770-2143 all major credit cards accepted.

Seagrass Restaurant. Seagrass Restaurant is Santa Barbara first modern fine dining seafood restaurant. Fresh Pacific Fish is their focus, along with Local Spiny Lobster, giant sea scallops, clams and prawns. They also offer a fantastic steak, a roasted half-chicken and a braised dish, such as lamb shanks. The wine list features whites from around the world that pair well with coastal cuisine as well as a large selection of Santa Barbara pinot noir. [D] $$$ (B&W), 30 E. Ortega St. (805) 963–1012, www.seagrass-restaurant.com.

Sojourner Cafe. Renowned for its friendly, nurturing and energetic atmosphere, the Sojourner since 1978 has served up a variety of creative, internationally influenced vegetarian, chicken and seafood specials. [LD] $, (B&W) 134 E Canon Perdido, 965.7922.

The Tee-Off. One of the town’s premier steak houses featur-ing succulent prime rib, fresh seafood, generous cocktails and, of course, quality steaks. [LD] $$, (FB) 3627 State, 687-1616.

Tupelo Junction. At Tupelo Junction they make everything from scratch. They choose delicious recipes using only the freshest ingredients and the menu changes frequently depending on the season and product availability. [BLD] $$, (FB) 1212 State Street, (805) 899-3100.

Via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 569-6522.

Zen Yai. Experience a new era of Thai cuisine, blending traditional dishes with a California nouveau flair. [LD] $$, (B&W) 425 State Street, 957-1193.

SanTa YneZ ValleYHitching Post. Along with outstanding steaks, ribs and

chicken, they serve smoked duck breast, ostrich, home-made soups and outstanding pastries; along with what the L.A. Times has called the “best” French Fries in Southern California. Open daily except major holidays. [D] $$ (FB). 406 E. Highway 246, Buelton 805-688-0676

Restaurant Marcella. At Fess Parker’s Wine Country Inn, Chef Ron Stewart’s dedication to using the finest and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 Grand Ave., Los Olivos, (805) 688-7788

Willows at the Chumash Casino. Featuring a distinctive menu of prime steaks and seafood served in an elegantly appointed setting. [D] $$$ (FB). 3400 E. Highway 246, Santa Ynez, 805-686-0855.


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No less than 20 of the area’s top chefs and restaurateurs battled for the right to claim their chowder as the best in Santa Barbara

for 2012. The heated competition was held october 28 at the montecito Country Club and featured local winemakers and brewers pouring their best, plus live music, celebrity chef Cat Cora as one of the judges and over 500 local chowder fans. The results are as follows: first place for the Clam Chowder category, and best overall went to outback steakhouse. Second place for clam chowder went to chuck’s Waterfront Grill and third went to fourtunfoods. chuck’s also won the People’s choice award. The winner in the creative category was scarlett Begonia, with Boathouse at hendry’s Beach taking second and The Museum café coming in third. Both the Boathouse and museum Café are return winners.

CHOWDERFESTRESULTS

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VeNUeS & prIVaTe DININGCONDOr CrUISeS Party and dinner cruises aboard the Condor Ex-press— a high speed catamaran that is perfect for corporate events, family outings, wedding, or fund raisers— either on the coast or at the is-lands. The vessel is certified for up to 149 pas-sengers, but is also perfect for smaller groups that want the amenities that only a vessel this size can provide. SEA Landing, 301 Cabrillo Blvd., Santa Barbara (805) 882-0088, condorcruises.com

COrK rOOM aT BOUCHON The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are wel-come. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining expe-rience. 9 West Victoria St., 805-703-1160, bou-chonsantabarbara.com

CUCINa rOOM aT OLIO e LIMONe The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusiv-ity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have cre-ated five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805-899-2699, olioelimone.com

eVeNTS BY STeLLa Mare’S Events by Stella Mare’s, a full service private restaurant, is cen-trally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typifying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversa-ries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-

scale events. 3302 McCaw Avenue, Santa Bar-bara, (805) 969-3415, stellamares.com

LOUIe’S aT THe UpHaM HOTeL Louie’s fea-tures two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest available produce and local wines. The setting is inside the historic Upham Hotel which offers state of the art audio visual equipment for all levels of social and corporate presentations. For more information call 805-963-7003 or visit www.louiessb.com.

OpaL reSTaUraNT aND Bar Opal Restaurant and Bar can accommodate in-house parties from 10-120, and we have extensive experience in serving corporate functions, birthdays, wedding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts. Wheth-er it is an on-site banquet or off-site catering, our highly effective system of service enables us to handle all events from the most casual birthday bash to the most exacting and formal affair, with a smooth and flawless style that anticipates every situation and creates a great experience for you and your guests. 1325 State Street, Santa Barba-ra, (805) 966-9676, opalrestaurantandbar.com

rOOSTerFISH rOOM aT SeaGraSS The Roosterfish Room is designed to provide a mem-orable private restaurant experience. Comfort-ably accommodating up to 22 guests this room offers it’s own private heating, air conditioning and music controls, providing guests with the ul-timate in comfort. A streamlined version of the Seagrass dinner menu is exceptional, and gives a restaurant-quality experience in a private environ-ment. 30 East Ortega St., 805-963-1012, www.seagrassrestaurant.com

CaTerINGpUre JOY CaTerING, INC. Pure Joy offers full service catering for the Santa Barbara Tri-County Areas. Flawless event plan-ning, friendly service and unbelievably delicious handmade fare— Pure Joy will bring your vision to life. 111 East Haley Street, Santa Barbara, (805) 963-5766, purejoycatering.com

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food & home magazine - winter 2012

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