food & home santa barbara - spring 2014

S A N T A B A R B A R A

food home&

Sweet Tooth!

SINFULLY DELICIOUS DESSERTS AND COCKTAILS FROm SB EATERIES

PLUS:

KITCHENS AND BATHS

PALOmA OPENS

SPRING RECIPES

WATER WISE

DINING GUIDE

AND mORE

“That Sundae” from Sly’s in CarpinteriaPhoto by Ashley Gove.

*The APR is a variable rate and is based on the Prime Rate as published in the Wall Street Journal. The advertised APR is discounted and is based on Prime minus 1.26%. The advertised APR will remain in effect for six months after loan origination. After this, the variable rate APR will range from Prime + .74% to Prime + 1.74%, depending on the applicant’s credit score. As of February 12, 2014, the APR ranges from 3.99% to 4.99%. The APR may increase but will not exceed 18% in CA. Offer based on auto-debit of payments from a First Bank checking account. If not auto-debiting payments from a First Bank checking account add .75% to both the introductory rate and the permanent rate. In CA – an Annual Fee of $50 applies after the first year. This offer applies only to applications for a new Home Equity line of credit received on or before May 31, 2014.firstbanks.com

Santa Barbara 3304 State St.(805) 563-6400

Solvang 595 Alamo Pintado Rd.(805) 688-0592

Santa Maria2027 A South Broadway(805) 928-7727

Put in a pool, add a room, take a vacation & more!HOME EQUITY

Santa BarbaraFood&Home-2014.indd 1 3/25/14 5:05 PM

SuzanneFood&Wine.indd 1 2/20/14 9:29 AM

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

earbuds that came with it you’re really missing out. You’ve got a library of great music at your finger-

tips, but there are parts of your favorite songs that are simply not there. Upgrading to a pair of quality

speakers, headphones or a digital media system will

recreate the experience that the artist intended, and

create the experience you deserve. All your music is

right there, but can you hear it?m ission

AUDIO / V IDEO

TECHNOLOGY + PERFORMANCE + SERVICE

TECHNOLOGY + PERFORMANCE + SERVICE

Showroom open Tuesday thru Saturday missionaudiovideo.com 1910 De La Vina at Pedregosa, Santa Barbara 805.682.7575

GO FROM SO-SO TO SYMPHONIC.EXPERTISE IN:

Home Theater

Flat Screen + Projection

Audio and Acoustics

Shades + Lighting

Whole House Control

Streaming Media

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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!

tri valley pool & spa. inc.“a Better Way to BUilD”

“Thank you, to Craig and his team at Tri Valley Pool & Spa for helping to make the construction of our new home, fountains and pool such a pleasant experience. Craig was consistently efficient, professional, and extremely knowledgeable. He was flexible and always available when needed. Craig’s integrity and work ethic are superb, working late into the evening to complete the work on time. The follow up and care of our pool and fountains is wonderful. We enjoyed watching every step in the process and highly recommend Tri Valley Pool & Spa. Our pool and fountains are everything that we hoped they would be!”

–Bobbie and Mike Tweddle

w w w . f o o d – h o m e . c o m8 f o o d & h o m e

5628

S W E E T T O O T H A P L A C E T O L I V E Sinfully delicious treats from local kitchens . . . . . . . . . . . . . . . . . . . 28

dream kitchens and baths for the modern space. . . . . . . . . . . .. . . . . . . . 56

D E PA R T M E N T S

Firsts: Paloma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

ViVa oliVa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

Blue agaVe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16

tacos de Pescados . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

toP cellars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20

Home cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

signature drinks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 41

tHe Home Front . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 52

uPgrades . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54

in tHe garden: Water-Wise tiPs For tHe garden . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 71

Wild ediBles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73

HealtH: cosmetic laser . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

dining out dining guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 76

Venues & PriVate dining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 82

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w w w . f o o d – h o m e . c o m1 0 f o o d & h o m e

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

Lunch | 11:30am to 2:30pmHappy Hour | 4 to 6pm Dinner | Opens at 5pm

Reservations Recommended | Closed on Mondays

Located in the La Arcada Courtyard

WHY WAIT? DINNER STARTS AT 5pm Executive Chef Ramon Velazquez presents his passion for Mexican and Latin American inspired cuisine featuring the best of local ingredients.

WINEMAKER DINNERS Partnering with the most dynamic local wineries, Cielito’s Winemaker Dinners make magic, pairing carefully crafted wines with exceptional food. Dragonette | Jonata | Jaffurs

WHAT MAKES YOU HAPPY?Craft Cocktails • Premier Beers and Wines • Selections from the Raw Bar & Taqueria HORA DE LAS BOTANAS!

Executive Chef Ramon Velazquez

VOTED BEST NEW RESTAURANT

and BEST LATIN RESTAURANT

SantaBarbara.com Restaurant Guide

online poll

BOLD & SOPHISTICATED.

!

cielito_ad_foodhome_onethird_060713.indd 1 6/10/13 2:12 PM

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) 455-4756, 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) 455-4756

www.food–home.com

PublIsher & PresIdent

Philip [email protected]

ContrIbutors

Raymond BloomTeri L. BreierKim CarmelLisa Cullen

Christina enochblackdogfoodblog.com

Bryan hensonRoger James

Lynette La mereJulia mchugh

Jaime RelthLouis Villard

Leslie Westbrook

PhotograPhy

Jim Bartschmichael Baum

Bill Boydmichael Browneliot Crowley

mehosh dziadzioBarb fabian

Jennifer LourieAshley RenéeKim ReiersonKevin SteeleShelly Vinson

1305 STATE STREETSANTA BARBARA, CA

DINNER TUESDAY–SUNDAY FROM 5:30

“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

Fresh Local Crab Saladwith Papaya, Limes & Ginger

Santa Barbara Black Cod with Meyer Lemon-Basil Sauce & Leafy Greens

Shelton Farms Duck with Cabernet Sauce, Baby Turnips & Leeks

Watkins Ranch Filet Mignonwith Balsamic Sauce & Roasted Golden Beets

SINCE 1982

28 POINTS FOOD27 POINTS SERVICE

2013

FOR RESERVATIONS CALL: 805.966.5006 OR VISIT: www.downeyssb.com

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 3w w w . f o o d – h o m e . c o m

(continued)

Winner!

Two years ago, Rudy Alvaro, Jr. won the lottery. There was no ticket to buy, but it is just as hard to win – a California liquor license for full bar service.

This was a jackpot for Alvaro, owner of the six Rudy’s, the popular local take-outs first opened by his father in 1976. “I wanted to open a sit-down restaurant for many years,” he says, “but the liquor license was always an issue.” With that winning license in hand, the way was clear for him to transform his Goleta Rudy’s into Paloma Restaurant and Tequila Bar. Which he did, literally, overnight. “We closed as Rudy’s on a Sunday night, and reopened as Paloma on Monday,” he recalls with a laugh. “It was like one of those shows where they do a home makeover in hours.” The result is upscale, yet comfortable, with burnt orange and brick-colored walls, oiled wood dividers, and Mexican leather chairs.

FIRSTS

The amazing flavors of Paloma

Phot

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Bill

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A dramatically lit bar spans the room’s length, and glittering star-shaped lamps hang from the ceiling. An outdoor patio is flanked by heaters with towering flames. Paloma’s food is fresh and flavorful, with a dash of the unexpected. Alvaro credits chef Ricardo Garcia, who trained at the four-year escuela Culinaria Inter-nacional in Jalisco, and most recently was head chef at Los Agaves. Their signature dish, Chile en Nogada, features a pasilla pepper stuffed with a delectable “picadillo” of ground beef, tomatoes, lime and spices, mixed with walnuts, pears, and other fruit. It arrives looking like a mexican flag, with stripes of green parsley and red pomegranate seeds on either side of a creamy walnut sauce. enchiladas Paloma are also unforgettable: shrimp and cheese enchiladas topped with a velvety cream chipotle sauce that delivers a burst of smoky flavor. The accompanying green salad boasts mango strips, dried cranberries, and mandarin oranges. Specials change daily, but the menu remains the same at lunch, just with smaller portions for the noon-time crowd. Weekday happy hour offers bargain drinks and appetizers from 4 p.m. to 6:30 p.m. except on Taco Tuesdays which has its own special deals. The namesake Paloma cocktail is pink and refresh-ing, with blood orange juice, Carraljo Reposado, and grapefruit-flavored San Pellegrino water. The house margarita comes “virgin,” with a small bottle of don Julio Blanco to be added to fit personal taste. Tequila flights feature three samples of selected blancos, re-posados, or anejos, and there are dozens more behind the bar. It is a winning selection. —Julia mcHugH

Open for lunch and dinner, Paloma is located at 5764 Calle Real, Goleta www.palomagoleta.com, 681-0766.


F I R S T S

There’s a new oil in town: a special-ty virgin olive oil featuring some heat! It’s called Red Cayenne

Chili oil and it might be the added zest you’re looking for to add to your next BBQ. originating in Tunisia this Cayenne (Agrumato) olive oil is formulated by crushing 12pounds of fresh, whole, ripe cayenne chilies for each gallon of 100% early harvest Chetouiorganic extra virgin olive oil. The oil and chilies are fused and then decanted before filtering, creating an extraordinarily beautiful oil with an exuberant hot flavor. This unique oil was actually served at the Sochi olympics and is a perfect com-panion for dishes like; couscous, roasted lamb, chicken, BBQ or just to kick-up your potatoes. Next time you mash, swirl a few drops in and watch the eyes pop.

Local source-Viva Oliva. 207 Paseo Nuevo, Downtown Santa Barbara, 805 705 -1692. www.vivaoliva.com

Heat and Sweet Honey Oil Glazed Grilled Vegetables for 2Assortment of farmers market fresh vegetables: 6 stocks of asparagus, trimmed 1 medium zucchini squash, quartered lengthwise 1 medium maui onion, halved 1 medium red bell pepper, quartered 1-teaspoon sea salt ½ cup grated Parmesan cheese ¾ cup Red Cayenne Chili oil ½ cup honey

In a mixing bowl, combine oil and honey. Place vegetables in a casserole dish or any large bowl and brush on the honey and oil, leaving ¼ cup reserved. Sprinkle with sea salt, toss and let set at room temperature for 15 minutes before plac-ing on the grill (use a vegetable grate for best results). Grill on high for 5 minutes, flipping once and brushing the remaining oil to finish. Sprinkle on cheese and serve as a side to any meat or fish.

Cool News Regarding a hot Topic!


F I R S T S

Brad Sherman is delighted to take over the Blue Agave. “It’s like coming full circle,” he says, sitting at the Cota Street restaurant’s wooden bar, worn smooth from nearly twenty years of bustling

cocktail service. The original owners included Neal Crosbie who was the original chef at Sojourner Café, just three blocks away, where Sherman worked. “I was such of fan of this place. I used to come in here for tortilla soup and sit at the bar to talk with Neal,” recalls Brad. “I love that I have ended up here.” Crosbie created the oaxaca-inspired menu and colorful, eclectic décor. he also set the cool lounge vibe, both romantic and raucous, that contin-ues to attract a loyal following. on this friday night, the tables are filled and the bar is standing room only, with a mix of the casual, the hip, and the well-heeled; both locals and visitors. Sherman doesn’t see much he wants to change. “We’ll keep it as warm and delicious as everyone knows and loves,” he says, “but we’ll do some freshening up, much like we did at Aldo’s.” That is another beloved local eatery he purchased four years ago and continues to run. The Ruiz brothers still reign in the Blue Agave’s kitchen, and use only

organic, fresh, local, and seasonal ingredients. Chicken mole enchiladas and chimichurri sauce-infused steak tacos are standouts. fans of those, and the iconic Cowboy Plate, need not worry that the menu will be over-hauled. “The main dishes won’t leave, but we’ll introduce more small bites – little delectable treats – and a late night menu,” he says, looking at the crowd. “Santa Barbara also needs more live music outlets, and this is a terrific place for music.” one change is visible: the back-bar is now beautifully lit with a chang-ing swirl of color that illuminates the many bottles of mescals and tequilas. The bartenders are busy, shaking up cocktails, muddling fruit, and mixing delicious concoctions. Sherman invites input from patrons about the new touches. “Be a part of the transformation,” he says. “Post requests on facebook, follow us on Instagram.” It’s a chance to become part of a new tradition at the Blue Agave. —Julia mcHugH

Blue Agave 20 E. Cota Street Open daily 4:30 p.m. to 2 a.m. 899-4694, www.blueagvesb.com

downtown TraditionsBlue agaVe shines on

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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


F I R S T S

ojai spice

Carried in over 50 stores across three states, Ojai Jalapeño Jelly has steadily grown into a must have at any meal. A delicious combination of savory and sweet, the habanero and jalapeño

jellies pair perfectly with goat cheese or give a zing to summer salads. After more experimentation, local owner Suze mcClellan recently added a sweeter option to her unique line up: habanero apricot jam. Later this year, look for pepper spiced barbeque sauce and grapefruit marmalade as well. --JK

Custom, tasty gift baskets, jelly recipes with wine pairings and more information are available at ojaijelly.com or locally at Isabella Gourmet Foods.

Casa Blanca Tacos de Pescado

No one really knows who in-vented the fish taco. It could go back thousands of years

to when indigenous North American peoples first wrapped the plentiful offshore catch into stone-ground-corn tortillas. The modern fish taco is said to have been launched in ensenada mexico, basically because seafood was plentiful and the cost was low. The long-time Baja staple, fish tacos quickly gained popularity after being introduced to southern Californians in the 1980s by pioneers like Rubio’s and Wahoo’s. These sa-vory bites of fried, grilled or sautéed fish cradled in corn tortillas on the menu of many area restaurants make a quick, yet satisfying meal or snack. And hey, you can’t beat the price! one of the newer eateries to grace downtown, the shrimp tacos here have a flavor all to their own. Veteran mexican cuisine chef onafre Zungia has developed a masterful sauce of roasted tomatoes, garlic, cilantro and citrus that coats the shrimp as they flash grill, giving the dish its smoky finish. Sides include a choice of black or pinto beans, fresh cabbage and house made red rice. The house recommends a margarita as a good pairing. Located at 330 State St in the heart of old Town.(805) 845-8966.

Shel

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Crocodile Restaurant and Bar at the Lemon Tree Inn for Breakfast, Lunch AND Dinner!

Crocodile Restaurant & Bar 2819 State Street Reservations: 805 687-6444 www.crocsb.com

“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


A R T S & L E T T E R S C A F É

One WIne HARTley-OSTInI HITCHInG POST WIneRy ROSéProduced and bottled in Buellton, by proprietors Gary hartley and frank ostini, hartley-ostini hitching Post wines soak up the rich Central Coast climate to provide a quality product to match any taste or preference. hitching Post’s rosé is easy to drink and is remarkably versatile for pairing with a variety of foods. Available at Whole foods market Santa Barbara.

W I N E

Organic Espresso Bar

in the new Santa Barbara Public Market

38 West Victoria Street805-845-5564

Opening April 2014

OJAI VIneyARdS 2010 ROll RAnCH VIOGnIeR-- it. This viognier is light fresh and inviting. It has aromas of lemon peel and lime, with a whiff of flowers; it is quite subtle and intriguing. The flavors are mineral, juicy and floral. Great for just sipping chilled on a hot day. Available at the Winehound www.thewinehound.com

dessert Wine Choices


2010 lA COSeCHA GRenACHe BlAnChuge in flavors of stone fruit, and honey suckle with a bit of citrus mixed in. The wine is big, but has good structure and enough acidity to pair well with many dishes. Available at the Winehound www.thewinehound.com

2011 FlyInG GOAT CellARSGOAT BuBBleS SPARklInG ROSeSnappy and bright fruit flavors dominated by the taste of cherries. Pop the cork, pour into Champagne flutes and enjoy with a cheese platter of soft St Andres Brie Cheese, strawberries, honey and toasted breads. Available at the Winehound www.thewinehound.com

1991 FOnSeCA GuIMARAenS VInTAGe PORT fabulous blackberry and berry aromas follow through to a medium- to full-bodied palate. medium sweet, with a refined, silky finish. This has a superlong finish and is quite honestly gorgeous. A must-have for port lovers. Available at Renegade Wines. www.renegadewines.com

top

cella

rsVoted Best Wine Shop for Five Years in a Row!

Largest selection of Central Coast and sparkling wines in Santa Barbara

* Free gift wrap on all bottles *

3849 State St. S anta Barbara • (805) 845-5247

Visit the Winehoundin La Cumbre Plaza!

Even More Wines! Easy & Plentiful Parking!

The Winehound– Cheers, Bob Wesley & the Winehound Crew

WinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinnerWinner

santabarbara

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

www.carrwinery.com

Winery - Tasting Room - Wine Bar

W I N E


H O M E C O O K I N GN

adia

San

chez


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

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

Southampton by Wood-Mode.

1717 State StreetSanta Barbara, CA 93101805.682.4003


3630 Sagunto StreetSanta Ynez, CA 93460805.686.1140

Showroom locations:

www.thekitchencosb.com

1717 State StreetSanta Barbara, CA 93101

805.682.4003www.thekitchencosb.com


Sweet heat…fresh and easy

In honor of mother’s day, forth of July and tra-ditional days when family and friends gather, here are some go to recipes that are sure to please and simple to prepare.

CReAM OF CAulIFlOWeR SOuP FeATuR-InG THe SPAnISH TIn’S HOT SMOked PIMenTónIngredients: 1 head cauliflower1 small carton of heavy whipping cream1 large potato (peeled & quartered)1/2 onion chopped2 garlic cloves diced2 tsp hot Smoked Pimentón (Paprika) by The Spanish Tinolive oilSalt

first, boil the cauliflower (cut into florets) and quartered potato in a large pot until cooked and soft. drain and save the boiled water (you may need it later). drizzle some olive oil in a heated saucepan and saute chopped onion and diced garlic until translucent brown. Then simply put boiled cauliflower, potato, sauteed onion & garlic in a food processor or blender. Add a 1/3 carton of heavy whipping cream and 1/2 cup of the boiled cauliflow-er water and start to pulse/blend slowly. Add another 1/3 carton of whipping cream and continue to blend until smooth. If it is still too thick, add some more of the previously boiled water until you get a thick but soupy consistency. finally, add in the 2 tsp of paprika and salt to taste. You can always adjust the paprika for more heat. Stir and simmer for 5 minutes over low heat. Serve with a few french baquette slices and your favorite beverage! Recipe offered by Nydia Sánchez, founder of Span-ish Tin: www.thespanishtin.com

BBQ PARTy WInGS FeATuRInG THe SPAnISH TIn’S SMOky SPAnISH BBQ RuBIngredients:1 package of party wings (6-8 wings)1 tbsp of Smoky Spanish BBQ Rub by The Spanish Tin2 tsp of olive oil


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

S a t u r d a y8:30am-1:00pm

Corner of Santa Barbara and Cota Streets

S u n d a y10am-2:00pm

In Goleta - corner of Storke and Hollister7004 Marketplace Dr.,

inside the Camino Real Shopping Center

t u e S d a y4:00pm-7:30pm summer*3:00pm-6:30pm winter*

500 and 600 blocks of State Street

W e d n e S d a y2:30pm-6:30pm summer*2:30pm-6:00pm winter*

In Solvang - Copenhagen Drive and First Street

t h u r S d a y3:00pm-6:30pm

In Goleta - corner of Storke and Hollister7004 Marketplace Dr.,

inside the Camino Real Shopping Center

t h u r S d a y3:00pm-6:30pm summer*3:00pm-6:00pm winter*

In Carpinteria - 800 block of Linden Ave.

f r i d a y8:00am-11:15am

In Montecito - 1100 & 1200 blocks of Coast Village Road

* Summer/Winter Hours change when the clocks change due to daylight savings and standard hours each year.

BBQ sauce

In a bowl, add 1 tbsp of Smoky Spanish BBQ Rub and 2 tsp of olive oil and mix together until blended. Add the party wings to the bowl and rub the spice mixture onto the wings, mak-ing sure they are all evenly coated. feel free to take these straight to the grill or if you have more time, cover the bowl and refrigerate for 45 minutes. Allowing them to marinade with pack them with even more flavor. Grill until cooked 25-30 minutes (poultry 165 f). for a delicious final touch, add some bbq sauce to the wings with a brush during the last five minutes of cook time. Serve with your favorite sides such as roasted corn or coleslaw.

Recipe offered by Nydia Sánchez, founder of Spanish Tin : www.thespanishtin.com

dOWney’S STRAWBeRRy SHORTCAkeSJohn Downey, chef/owner of Downey’s Restau-rant, makes the best strawberry shortcakes—but only when strawberries are in season, in keeping with his commitment to seasonal ingredients. He generously shared the recipe with us. Serves 12.

marinated strawberries 4 pints of the best organic strawberries that you can find 1/4 to 1/2 cup sugar, depending on how sweet the berries are juice from 1 orange

juice from 1/2 lemon up to 1 T. of brandy

AfTeR washing them, cut the berries and mar-inate in a covered bowl with the sugar, juice and brandy, for an hour or two. Avoid refrigerating strawberries.

sHortcakes

4 cups cake flour 2-1/2 tsp. sugar 3-1/4 tsp. cream of tartar 1-3/4 tsp. baking soda 1/2 tsp. salt 6 oz. butter, cut into small chunks 4 egg yolks from hard-boiled eggs 2 cups heavy cream 1 raw egg yolks for brushing tops Crème fraîche (3 T. per person)

Preheat oven to 400° f. Sift together the flour, sugar, cream of tartar, baking soda, and salt. Gently rub in the butter until mixture is like coarse meal. Chop yolks finely and mix in. With a knife, cut in the heavy cream. do not mix too much!! Turn dough onto floured work table. Gently push the dough flat with the palm of your hand until about 3/4” thick. Cut out twelve 3” circles, then twelve 1-1/2” circles. Place the big circles onto a buttered and floured cookie sheet. make a small dimple in the middle of each one with your thumb, then place the smaller circles on

H O M E C O O K I N G

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Whole Foods Market® is committed to sourcingproducts made in the Tri-County that meet ourstrict quality standards.

We’re dedicated to helping you make informed choices.

Love

whole foods market santa barbar aState Street & Hitchcock Way • 805.837.6959 • 8am – 10pm daily

Connect with us! #WFMsantabarbara

wholefoodslovelocal.com

Happy AnniversaryEdible Santa Barbara!

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2 6 f o o d & h o m e

Over 30 years baking bread for localsBREAKFAST LUNCH COFFEE BAR DESSERT CATERING

ourdailybread.net2700 De la Vina 805-966-3894

H O M E C O O K I N G

top. Brush the tops with the beaten egg yolk. Bake at 400° f for 25 minutes. To serve, gently separate the tops from the bottoms, generously smother bottoms with marinade, add lots of strawberries (or peaches in summer), creme fra-iche, then dip the top in marinade, and crown your shortcake. Garnish with a sprig of mint.

STRAWBeRRy MOJITOServes 2 10 fresh Strawberries 4 fresh mint sprigs 4 lime wedges 1 shot Creme de fraise des Bois 3 shots Premium white rum 2 splashes soda water

muddle strawberries, mint, lime, and Creme de fraise des Boise hard in a shaker. Add rum and fill shaker with ice. Shake well. double strain (through sieve) into two Collins glasses filled with cracked ice. Top with a splash of soda water and garnish with sprig of mint.

TERRY RYKEN

Serving Montecito, Santa Barbara, Hope Ranch and the Santa Ynez Valley in fine real

estate for more than 20 years.

(805) 896-6977 | www.TerryRyken.com | [email protected]

ocean view paRadiseHopeRanchalisaLane.com

dedicaTed To BeinG a cuT aBove.

sinGLe-LeveL mediTeRRanean-sTyLe

HopeRanchmarinadrive.com

63± acRe ocean view LodGe

HiddenvalleysB.net

calBRe #: 01107300

Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregis-tered) service marks used with permission. Operated by Sotheby’s International Realty, Inc.


D E S S E R T S

LOUIE’S AT THE UPHAM

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The hallmark of a great dessert is one that instantly summons the reflex to gaze upward with a smile and a sigh of pleasure. And the best part is every bite is the same as the first. No matter how many times you try to push the plate away, even if its

across the table, your fork manages to find its way back for one more delicious morsel…until its gone. If you’re dining with friends there’s usually two or three desserts being passed around as ceremony to a great meal. Gasps are followed by guilty pledges to hit the treadmill for two hours the next day or maybe repent with a two-day juice fast. It doesn’t matter…des-sert is an in-the-moment pleasure and science has proved that our love for sweet things is rooted in our dNA…right? As sinful as you might feel, you’ll always forgive yourself and come back

for more. After all, you deserve it! The following are some of Santa Barbara’s best ways to indulge!

louie’s at the upham—Peanut Butter Pie—one bite of this sig-nature dessert will have you begging for more. handmade daily for the past 20 years the pie is a perfect combination of peanut butter and rich chocolate, finished with a dollop of cinnamon-infused whipped cream. Pair it with a glass of house port or a cup of french dark roast coffee. To die for!

Toma—Phyllo ‘Crisp’—A rich combination of local strawberry, strawberry mousse, pistachio pastry, vanilla bean ice cream and berry sauce. The blending of fresh flavors gives an elegant finish to an elegant seasonal menu. Pair it with Champagne.

Sweet Tooth!Sinfully delicious treats from local kitchens

TOMA PETIT VALENTIEN

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Petit Valentien—New York Cheese Cake—made in the classic New York style by Chef Robert dixon, the dish boasts a luxuriously smooth texture and silky rich fill-ing with a touch of citrus. The portion is so generous and the flavors so dense you will have no problem sharing this extravagance; and you’ll find it nowhere else in town!

Sly’s—“That Sundae”—Chef James Sly is passion-ate about his American food menu. his sundae features caramelized pecans made from is aunt’s recipe, home made caramel sauce, and choco-late sauce featuring The Santa Barbara Chocolate Company, slowly drizzled on top of vanilla ice cream, whipped cream and a sprig of mint. The flavors meld perfectly with smooth, sweet and crunch. True passion in a parfait glass!

Palace Grill—Louisiana Bread Pudding Soufflé—Built on the classic flavors of french cooking, this signature bread pudding dish is heavenly rich and is one of the main reasons you see a line out the door on Cota Street. featuring a thick bourbon cream sauce topped off with a dash of Grand marnier, notes of cinnamon, vanilla, raisins…among many other ingredients coat your palate. The dessert is made fresh and takes 30 minutes from time of order, so lay your claim early!

D E S S E R T S

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Diana MacFarlaneSenior Vice President of Mortgage Lending

Santa Barbara’s #1 producer year after year.

Together, we’re revolutionizing Life’s Biggest Purchase® by o� ering industry-leading self-service tools and low rate, low fee mortgages through an easy-to-understand process with unparalleled customer service.

• 25+ years of experience with over $3 Billion funded• More product options to get buyers approved• In-house underwriting and closing services to $5 Million• 24-48 hour underwriting turn times• Jumbo fi nancing expert• 96% customer satisfaction service rating• Convenient downtown Santa Barbara location

ONLY ONEGuaranteed Rate is Proud to Welcome Diana MacFarlane

THERE IS DIANA

(805) 364-6000diana.macfarlane@guaranteedrate.comwww.guaranteedrate.com/dianamacfarlane

NMLS (Nationwide Mortgage Licensing System) ID 2611 • CA - Licensed by the Department of Business Oversight, Division of Corporations under the California Residential Mortgage Lending Act Lic #413-0699

809 De La Vina Street Santa Barbara, CA 93101

NMLS ID:338207, LO #: CA - CA-DOC338207 - 413 0699


THE BOATHOUSE

BOUCHON

THE PALACE GRILL

OLIO E LIMONE

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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

Boathouse—Raspberry Cheesecake—The best view at the beach just keeps getting better when you pair it with this locals favorite. The classic dish is topped with shaved white chocolate and served with crème anglaise, chocolate sauce and fresh raspberry.

Olio e limone—Crostata di Pere al Carmello—What a name! The dish as a favorite of Chef Alberto morello and features a pear-shaped tart set in a pool of luscious, warm caramel sauce. Vanilla gelato with a sprig of mint adds a cool creaminess to the flavors and gives balance to the crunch and flaki-ness of the pastry. A simple, elegant and refreshing finish to a great meal.

Bouchon— Cookie Bread Pudding-- Bread pudding made with chocolate chip cookies, cookie cus-tard, mcConnell’s vanilla ice cream and chocolate sauce. Pastry Chef Rosie Moot somehow takes your favorite sundae, chocolate chip cookie and pudding and creates a flavor that is truly amazing. Pair it with a flute of Brewer-Clifton Sparkling Chardonnay, 2010.

Seagrass—Bavarian Cream Strawberry Cake—fresh strawberries, vanilla, and Bavarian cream are hand crafted by Chef Robert Perez into an artful sculpture that includes a vanilla wafer butterfly and flavors that are both rich and light. Pairs nicely with a glass of Champagne.

Arlington Tavern—Strawberry Upside down Cake—Another personal creation from Chef Ron True, this dish features house-made (really, they make it there) vanilla bean ice cream, fresh straw-berries from Tamai farms and is finished with a house-made strawberry-caramel sauce. This amaz-ing dessert is featured year-round and the flavors pair nicely with a glass of N.V. Lucas & Lewellen Brut Sparkling, Santa Barbara.

Wine Cask—Lemon and Lavender Beignets—A spring favorite of Pastry Chef Rosie moot, the flakey beignet is stuffed with a house made lemon mousse and topped with lavender sugar, farmer’s market fresh blackberries and a scoop of vanilla ice cream. Pair it with a cup of fresh ground french Roast coffee or even an espresso martini!

Paradise Café—Chocolate Mousse Pie—If you’re looking for the rich, smooth taste of a chocolate mousse, go no further. The Paradise Pie features a semi-sweet chocolate mousse with a cookie crumb crust and then topped with a buttercream espresso icing. A Santa Barbara favorite for over 30 years.

D E S S E R T S


Stella Mare—Lemon Cake—Lemon cake with lemon curd filling, caramel-ized mascarpone cream and vanilla sauce. Tangy, sweet and perfectly french! Champagne pairs great.

downey’s—Butterscotch Baked Apples—A favorite of Chef John downey, this dish features apples baked in but-terscotch sauce, house-made vanilla bean ice cream sand-wiched between two sheets of puff pastry. It’s hot; it’s cold, crispy, caramelized and utterly irresistible!

Ca dario—Affogato—Take a scoop of your best vanilla ice cream, pour it over a cup of strong espresso and you have one of the most classic desserts ever created. Ca dario is renowned for its version, which uses vanilla gelato and a dark house-blend coffee roast, topped with fresh berries, mint and vanilla wafers. one of the best!

Via Maestra— Italian Gelato—owner Renato moiso offers one of the more prestigious brands in the world, Bindi. The rich, silky smooth flavors come straight from milano, Italy and are best enjoyed in a stain-less steel cup called Coppa Italiana. Tastes great in the to-go cups, too if you’re on the run.

D E S S E R T S

SEAGRASS

WINE CASK

ARLINGTON TAVERN

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SANTA BARBARA

designcenterLargest Selection of Rugs on the West Coast

Santa Barbara’s premiere source for home f urnishings and decor

410 Olive Street , Santa Barbara, CA 93101 • (805) 962-8555 • santabarbaradc.com

HOMEFURNISHINGS

ZIEGLER & Co.finest floor coverings since 1883

TMSOFAFACTORY Ralph Lauren

fabrics


D E S S E R T S

PARADISE CAFE

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Seasonal Mexican Cuisine by Executive Chef Ricardo Garcia

RESTAURANT & TEQUILA BAR

5764 Calle Real, Goleta, CA 93117 • (805) 681-0766 • www.palomagoleta.comLunch • Dinner • Happy Hour

- Cervins Central CoastOne of Santa Barbara’s Best New Restaurants for 2013


D E S S E R T S

STELLA MARE

DOWNEY’S

CA’ DARIO

VIA MAESTRA

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SANTA BARBARA

designcenterWhere furniture becomes your home

Santa Barbara’s premiere source for home f urnishings and decor

410 Olive Street , Santa Barbara, CA 93101 • (805) 962-8555 • santabarbaradc.com

HOMEFURNISHINGS

ZIEGLER & Co.finest floor coverings since 1883

TMSOFAFACTORY Ralph Lauren

fabrics

Santa BarBara: 132 Santa BarBara StrEEt / (805) 963-1411 / OPEn 6 DaYS: Mon thru Sat 10 –6 and Sun 11–5. CLoSEd WEd. WWW.MIChaELKatE.CoM

now carrying the finest outdoor and indoor furniture


Santa BarBara: 132 Santa BarBara StrEEt / (805) 963-1411 / OPEn 6 DaYS: Mon thru Sat 10 –6 and Sun 11–5. CLoSEd WEd. WWW.MIChaELKatE.CoM

now carrying the finest outdoor and indoor furniture

Cocktail CallSignature drinks that put a new smile on the local Happy Hour

OPAL RESTAURANT AND BARMontenegro Punch—a refreshing blend of Amaro liqueur, muddled rosemary and a blend of citrus. A

refreshing step into spring.

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SCARLET BEGONIAGin Fizz made in the traditional sliver style.

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ROYDry Grey Goose Martini

with Olives.


CROCODILEStrawberry Lemon Drop:

Ketel One VodkaFresh Muddled Strawberries

Fresh Lemon JuiceTriple Sec

Sugar Rim

LUCKY’S Grass Skirt

BacardiMidori

Blue CuracoSweet and Sour Mix

Triple SecPinaple juiceLime Garnish

HOLDREN’S STEAKS & SEAFOOD

Old Town CoolerTidos vodka

St. Germaine liquor Lemonade

Lavender Simple Syrup Rose Water

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PICKLE ROOMThe signature Pickle-tini.

CHUCK’S AT THE WATERFRONT GRILL

Key Lime Pie MartiniStolichnaya Vanilla Vodka

Mailibu Coconut RumSweet and Sour juice

Pineapple JuiceDash of Lime Juice

CIELITOBlood Orange Martini named “The Estrella”

FISHOUSEBlueberry Lemon Drop

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INTERMzzO Pisco Sour Pisco La Diablada lemonsimple syrup egg white

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BLUE AGAVE“Lychee Martini” made with Hanger One Citron Vodka and St. Germain Elderflower liqueur.

ARNOLDI’S Lemon Drop MartiniKetel One Citron Vodka with a splash of Cointreau

MOJITO MARTINIfrom Enterprise Fish Company

ClassiC Downtown Dining

ReseRvations accepted • all MajoR cRedit caRds • couRtyaRd

PASTAS • MEATS • PIZZA • FISH • SALADS • CIOPPINO

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

30 East Ortega Street • Santa Barbara • 805.963.1012 • www.SeagrassRestaurant.com

COASTAL CUISINE • GLOBALLY INFLUENCED Prepared with the Best Sustainable Ingredients

Discover the New Seagrass....

30 East Ortega Street • Santa Barbara • 805.963.1012 • www.SeagrassRestaurant.com

COASTAL CUISINE • GLOBALLY INFLUENCED Prepared with the Best Sustainable Ingredients

Discover the New Seagrass....

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5 East Figueroa StreetDowntown Santa Barbara(805) 585-5257www.isabellagourmetfoods.com

Not Your Average Grocery Store…

1151 coast villaGe rD. Montecito

WOOD-FIRED PIZZA, COLDCUTS AND CHEESE PLATES SALADS,

BRUSCHETTA, BURRATA, PANINI, FRESH LOCAL FISH, SHELLFISH,

SEAFOOD PASTA, RISOTTO, RAVIOLI, GNOCCHI, ORGANIC CHICKEN

STEAKS, LAMB CHOPS, SCALOPPINI, OSSOBUCO, ITALIAN SAUSAGE,

ARTISANAL GELATO, CANNOLI, TIRAMISÚ, FINE WINES, SPIRITS,

LARGE HEATED PATIO DINING, OPEN EVERYDAY.

LUNCH -DINNER - COCKTAILS

436 STATE STREET,

SANTA BARBARA

(805) 957-4177


HARRY’S Ketel Bloody MaryServed with all the “fixings”

FOUR SEASONSThe Seanna

EL PASEOCadillac Margarita

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Where are the Stunning Vista properties in Santa Barbara County? If we could go back in

time, clearly the man whom knew… was George Owen Knapp. It seemed he had a pennant for perches of unique quality. Ever heard of Knapp’s Castle? Nestled on the backside of the Santa Ynez Mountain range. Knapp picked a key ridge that extended North, away from the East-West Mountain. It was this ONE SPOT that overviewed all of Santa Ynez Valley.

Knapp Also formulated the trails that reached the home of a future President Ronald Reagan, later to be known as the Western White House. Yes, Knapp had an appreciation for geographical beauty. Knapps first home is at the top of a panorama knoll, known as the Arcady Estate in Montecito. In 1914, Sunset Magazine ‘s stated Arcady was one of two top estates in the area. Knapp also acquired Sandyland Cove, El Capitan Ranch. Another incredible spot is Laurel Springs Ranch (Painted Cave), later owned by Jane Fonda.

Yes Knapp had an astute pennant for spectacular locations. If Knapp were alive today, he would certainly want the best Yacht slip in Santa Barbara Harbor, too. Which brings us to a discussion about the longest, most spectacular slip in Santa Barbara. To describe this spot: Clear harbor waters meeting the sands of West Beach, skirted by Stearn’s Wharf. A red-tiled city view framed by the Riviera and capped by La Cumbre peak. But did I mention longest slip? Yes by 20 feet longer than the 93-foot number two spot, home of the yacht, Torqua.

Being the only slip over 100 feet (privately assigned) it has NEVER BEFORE been offered on the market and it may not be again available for some 30 years…. But it is offered today. Imagine owning the only SB homeport yacht over 100 feet. So as I author this piece, I’m reminded of the beautiful Johnson 105 foot motor yacht that visited Santa Barbara in 2013. She sat so proud, as I sailed by her on my charter boat the Sunset Kidd. I marveled at her curvaceous

command center. Explaining to my crew that the lower rounded windows held the master stateroom, where there was a pedestal, throne like bed, which overlooked a 180-degree panorama window. I also like the Hargrave Yachts. All said and done, the whole package (new yacht and slip) can be consummated in the price tag of about five to seven million depending whether the yacht is new or pre owned.

Inquiries can be directed to Captain Dennis Longaberger, Sunset Kidd’s Santa Barbara Yacht Sales (805) 689-6293. For more information on Hargrave Yachts visit: www.hargravecustomyachts.com For Johnson

Yachts visit: www.johnsonyachts.org

Stunning Views!Largest slip in Santa Barbara Harbor is offered for the first time


T H E H O M E F R O N T

Artful presentation

The Umbria collection of fine pottery serving platters is from a family owned factory in a small hill town near Assisi, Italy. The colors

of each piece are vivid and each piece is high-fired three times to add extra strength and durability for years of enjoyment. This piece, called Umbria Frutta Mista Rectangle, adds to the decorative design and color of any kitchen as well as a functional serving platter for special occasions.

A large selection of fine serving plates and platters are available from Italian Pottery Outlet, 929 State Street downtown. 805-564-7655. italianpottery.com

Lighten Up!

This spring, Reed floors & Interiors will debut several new premier product lines as part of their recent Carpinteria showroom

expansion, complementing their existing high quality style and design aesthetic. These latest indoor and outdoor lighting designs are exclusively available at Reed (sold nowhere else in California, in fact), and are as stylish as they are illuminating. one of the lines, hind Rabii from Belgum, fea-tures a contemporary suspension lighting system. The sleek glass bulb design offers a fresh and mod-ern take on the exposed bulb lighting trend. This light installation brings elegant lines and warmth to any indoor space. Another new exclusive to Reed is BLoom, a fun and whimsical brand from the Netherlands. This cute and clever portable all-weather lamp comes in solar and battery powered, suitable for both indoor and outdoor, and is the perfect lighting accessory to give a modern ambi-ance to your terrace, garden or living room.

For more information visit reedfloors.com or call (805) 684-7583.m

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224 s. milpas st. suite h, santa barbara, ca 93103 | tel: 805.682.2226 | projectsgc.com | license #884424

Projects can help you transform your ideas and dreams into reality. We believe making SMALL CHANGES can create BIG IMPACTS in the way people live. We look forward to assisting you in exploring ways to construct your perfect living environment!

A n E m p l o y e e - O w n e d C o m pa n y

Celebrating 30 years of building & remodeling homes in Santa Barbara & Montecito.

We bring elegance, quality & value to every project.

estates New Homes remodels Commercial

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For a Consultation, Call (805) 884-8777

www.dennisallenassociates.com General Contractor License #503300


U P G R A D E S

Tile style

Just about any kitchen design these days can be helped with a colorful splash of tile. It could be as simple as the trim to a backsplash or full on display, including countertops, floors and walls. The advantages of using tile over other materials are many, with the most important being durability.

When installed properly, most modern tiles will outlive the homeowner. And unlike granite, if you chip a corner it isn’t a tragedy…simply replace the offending piece and move on. did I mention color? Today’s tile designs can be almost anything you dream of. There are painted ceramics, porcelain, natural stone, glass, wood and metal to name a few. many of these materials can be blended to enhance appliances or boldly painted walls…even light fixtures. You can mix and match tile for stunning modern interior design effects. You can go retro as many do and install heavy edge molding and fill the counter top with a pastel colored tile. Can you imagine a black and white retro-modern combo paired with stainless steel? You can have it! “I feel like I get to live out my dream house everyday,” says Gina flint, manager and designer at Tilco Tile and Stone Company in Santa Barbara. “I love to translate what our customers want into reality. It’s really an amazing busi-ness that lets us work with lots of unique people, including contractors, retailers, and designers. We are blessed to have a very loyal following.” flint has first hand design knowl-edge by virtue of her travels to far flung artisan havens in Spain, Italy, Turkey, and even Tunisia to select hand painted and intricately crafted tiles. Whether you prefer ceramic (clay), porcelain (sand), stone, glass, or metal, you will be expertly guided toward your uniquely inspired kitchen, per-haps with Weave Teak or Beveled Brick tiles. And why not warm up your wine cellar with some Weave harvest tiled wall space?

For more information and ideas visit the Tilco showroom at 619 Olive Street (across from Arnoldi’s), 805-564-1868.

They’re Glove-lyWe’ve got to hand it to

the Atlas 370 Nitrile gloves. They’re not

only lightweight, durable, and hypoallergenic, they also come in stylish, perfect-for-summer day-Glo colors, including purple, fuchsia, and vibrant green. flexible enough to pick up a dime, but tough enough to resist thorns, you’ll never want to take them off. The tough Nitrile coating is stronger than rubber and keeps fingertips and palms dry no matter how messy a wet, slippery or muddy job becomes. Best of all, they won’t stretch out and the extended cuff prevents them from slipping off. And, they are machine washable. Now that’s glovely.

Atlas 370 Nitrile gloves are avail-able at Terra Sol Gar-

den Center, 5320 Overpass Road,

Santa Barbara, (805) 964-7811.

$12.99.


Home FurnisHingsinterior Design

AntiquesAccessories

giFts

1323 State Street Santa Barbara California 93101

805 962-6909 www.indigointeriors.com

Landscape Design& Installation

for over 40 years

MontecitoLandscape

For a FREE consultation and water-use assessment

Call 805 969-3984www.montecitolandscape.com

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

“Fill Your Garden with Joy”


A PlAce To live

INDIGO DESIGNThis rebuilt home after the Jesusita Fire improved on the original house, including a more open floor plan with this beautiful new kitchen. The white oak floors flow throughout the home, connecting the various spaces and enhancing the views of mountains through oak trees. Using the same material on the cabinetry keeps the space clean and simple, moving the eye between outside and in. Honed black granite counter tops and a tall scored balsalt splash punctuates the blond wood, giving it beautiful context. And a hand-carved wood pantry door was added just for the fun of it. Indigo: www.indigointeriors.com 805-962-6909

D E S I G N


dream kitcHens and BatHs For tHe modern sPaceBy KIm Carmel

NEUMANN MENDRO ANDRULAITIS ARCHITECTS, LLP

The client asked that Mendro design their master bath with a minimal zen-

like simplicity against the backdrop stunning Pacific Ocean views. Neumann Mendro Andrulaitis Architects, LLP, Dave Mendro, AIA, LEED AP, (805) 684-8885.

Photo by Bill zeldis

w w w . f o o d – h o m e . c o m5 8 f o o d & h o m e w w w . f o o d – h o m e . c o m5 8 f o o d & h o m e

ALLEN ASSOCIATES BUILDERSThis remodeled kitchen, with its simplistic, clean lines and oversized, asymmetrical windows, is reminiscent of Eichler’s “atomic ranch” style. Other elements include the classic Shaker style cabinets (by Belmont), Absolute black granite countertops with a brushed finish, and new French oak floors. The result is a space that is bright and light with multiple work surfaces - perfect for cooking an evening meal or entertaining guests. Kitchen Designer: Elizabeth Graham; General Contractor: Allen Associates; Photography: Jim Bartsch.

D E S I G N

f o o d & h o m e 5 9w w w . f o o d – h o m e . c o m f o o d & h o m e 5 9w w w . f o o d – h o m e . c o m

We spend a lot of time in the kitchen — cooking, eating, doing dishes, and checking in after school and work. We

bake cookies with “help” from eager young assistants. We sip coffee and read the news. We master mom’s technique for perfectly roasted chicken while she’s in town for a visit. We laugh about the day’s highlights over a shared bottle of wine and chocolate cake. memories are made here, among the smells and tastes and sounds of food and family. historically, the kitchen was a mother’s domain, while the rest of the family went to work and school. When mealtime arrived, everyone convened in the dining room, ate, then mom disappeared to clean up while dad and the kids did homework and watched TV. Besides evolved gender roles (thank goodness), much has changed since then. open great room layouts create a fluid connection between cooking, eating and living spaces. The person preparing a meal is no longer isolated from the rest of the family. dad can sauté garlic while com-menting on the football game, and mom can help with homework while waiting for the oven timer to chime. Today’s kitchen is also the entertain-ment hub, says architect dave mendro of Carpinteria-based Neumann mendro Andrulaitis Architects. “At most parties I go to these days, including my own, people love to congregate around the kitchen. The preparation of food has become an integral part of the social scene.” Traditional galley kitchens may win on efficiency, he notes, but aren’t as conducive to social interac-tion. A kitchen island centralizes the sink, stove and countertop space within the room, and typically integrates some form of barstool seating. “This allows cooks and guests to gather and face each other in conversation with the preparation of food as a backdrop.” As our kitchen function has expanded, so have the demands we place on our islands. Today’s islands are larger than in the past, with more room for seating and more utility. In some cases, nearly all washing, chopping and cooking take place on the island, while the rest of the kitchen serves as a subdued backdrop and storage area. While function improves, form follows close behind. modern kitchen islands are more beautiful than ever, mendro explains, with high-end design treatments such as waterfall ends, flush glass or stainless steel surfaces, and exquisite custom wood cabin-etry. most kitchen islands fall into one of two aesthetic categories – those that fit in,

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f o o d & h o m e 6 1

and those that deliberately stand out. Islands that blend integrate the same cabinetry, countertops and finishes as used in the surrounding kitchen. This versatile approach has a timeless, fluid look and can be easily updated later with new fixtures or hardware, for example. This is a popular look, and also a good choice for first-time remodelers. Another option – highlighting the island through a contrasting style, form, color or combination of these – requires a bit more design exper-tise but can have a stunning effect. If choosing a contrasting color for the island, try to pick up that same shade elsewhere in the kitchen – in the backsplash tiles or in the curtain fabric, for example. Because an island stands separate from the walls of the kitchen, it can have a more freeform shape. Just be sure to consider where you plan on installing appliances, mendro warns, since they are typically designed to fit into standard, rectangu-lar cabinetry. Varying the countertop material (butcher block or marble, perhaps) or adding embellishments to the base (decorative hooks, cookbook shelves, etc.) can boost your island’s visual interest and functionality. Whatever your island style, proper lighting is crucial. overhead task light-ing, usually hanging pendants or a ver-tical chandelier, is best for illuminat-ing island workspaces. With so many styles available today – from huge, industrial-looking metal spotlights to diminutive hand-blown Venetian glass pendants – your lighting options are almost limitless. Spend some time finding something you like, and don’t be afraid to go bold. once your island is dressed, lit and ready to perform, it’s time to get the party started. After all, the kitchen is where the action is. “even though we have a large family, everyone tends to hang out in the kitchen more than any other space in our home – whether we’re making breakfast or dinner, doing homework, reading the paper, or just talking about our day,” mendro says of his own island kitchen. “There is something very easy and comforting about gathering in the kitchen with the family.”

Source:Dave MendroArchitect / PartnerNeumann Mendro Andrulaitis Architects, LLPPH: (805) [email protected]

THE KITCHEN COMPANYAn American classic, the South Hampton style kitchen fea-tures cabinets from Wood Mode, natural stone countertops of limestone and marble and wood for the heavy prep areas. Multi-piece crown molding and detailed furniture-style toe kicks adds to the classic feel and function. The Kitchen Company showroom is located at 1717 State Street. 805-682-4003 www.thekitchencosb.com

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SANTA BARBARA DESIGN AND BUILDThis kitchen was designed for a couple who love to cook and entertain in the hills above Santa Barbara. The design includes:Custom maple cabinetsWide plank oak floorsIsland with contrasting color (from the perimeter cabinets) and seating areaGranite countertopsstainless steel appliancesspecialty built insCabinets are maple and the floors are wide plank oak. Michelle Lang, AIASANTA BARBARA DESIGN & BUILDwww.santabarbaradesignandbuild.com


HAYWARD DESIGN CENTERThis vaulted ceiling design features Winthrop door style finished in a custom stain on ash and custom paint on maple. The island features a Somerset inset with a custom finish on maple. Photography by: Cardinal Construction. Hayward Design Center, 417 Rose Ave, Santa Barbara, (805) 965-7772, www.haywarddesigncenter.com

D E S I G N


PROJECTS BY GIFFIN & CRANEThis Santa Barbara kitchen remodel began by installing shaker-style, paint-grade cabinetry finished with a five-step paint and glazing process. The base cabinets were topped with Caesarstone countertops in a soft “Champagne Limestone” color. While the base cabinets were subtle, the island was not. The casual dining island was topped with a dark grey Soapstone countertop and the base received a painted stencil around the perimeter of it using an aged checker pattern adding charm with a vintage flavor. Projects www.projectsgc.com 805-682-2226 Photo Jim Bartsch

MOSAIC ARCHITECTSThis captivating kitchen is the heart of the home, enjoying an elegant open plan and lofty wood ceiling. Mosaic balanced beauty and function, providing durable Caesarstone countertops and a granite seating island. www.mosaicarchitects.com Photo Jim Bartsch

MOSAIC ARCHITECTSSimple symmetry and a soothing color palette create a master bath that is a spa-like oasis. Textured stone tile walls contrast other smooth textures to create a special retreat. www.mosaicarchitects.com Photo Jim Bartsch

Your bathroom is a private haven. once you step out of bed in the morning, your bathroom is typically the first room you visit every single day. You take care of your body’s most basic needs here, both internally and externally. You decide which direction your day is headed while brushing your teeth. You groom and style and maintain. At night,

you indulge in a precious half hour bath while the world outside remains outside. In fact, the bathroom may be the only room we occupy almost exclusively without company. odd as it may sound, in many ways, your truest self lives in your bathroom. The latest trends in modern design reinforce this concept of the bath-room as a refuge. “The goal of bathroom design is to create a comfort-able retreat where one can feel buffered from the stresses of everyday life while maintaining privacy, and addressing some pretty specific func-tional requirements,” says architect and planner mary Andrulaitis of Neumann mendro Andrulaitis Architects. modern bathrooms achieve this end through clean, minimalistic detailing and open floor plans. Tra-ditional bathrooms are typically compartmentalized with distinct divi-sions between separate zones. A modern bath uses expansive mirrors, oversized windows, glass doors, frameless shower enclosures and other methods to maintain necessary divisions between wet and dry areas while visually connecting the space.

Andrulaitis lists the three most important elements to consider when designing a modern bathroom: 1. Create and maintain a sense of privacy. “modern design works so well within smaller spaces like bathrooms because it can create the illusion of a larger room, but not at the expense of privacy,” she explains. Picture windows will certainly expand a bathroom’s perceived space, but it’s important to monitor what the world outside can see while you’re enjoying an evening soak in the tub. 2. Create comfort and softness. modern design has a reputation for being cold and uncomfortable – definitely not what you want in your bathing sanctuary. “The simplicity and uncluttered design of the mod-ern bathroom can create a spa-like experience,” Andrulaitis notes, “but hard edges can also detract from this feeling.” To add warmth, she rec-ommends incorporating materials with a natural finish, taking advantage of natural light sources whenever possible, and introducing a few gentle curves, such as a round mirror or a tapered faucet. Thick towels, fluffy bathmats and other plushy textiles further soften the overall experience, and encourage the spa-like atmosphere. Scale is also important to consider when designing a modern bath-room. An expansive bathroom may seem luxurious in concept, but can feel cold and uninviting without proper execution. 3. never forget function. It’s hard to argue the beauty of modern

modern SanctuaryBy Kim Carmel


D E S I G N

Designing a contemporary bathroom worthy of your truest self

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design, but at the end of the day (and perhaps more importantly, at the beginning of the day) your bathroom has to perform. The shower has to exhilarate you, curbless or not. The stainless steel fixtures have to with-stand daily cranking. A floating shelf is elegant, but how will it look when stuffed with your mishmash of toiletries? Think about how you and your family will use your bathroom and what makes the most sense before getting swept up in the aesthetic. Wall mounted sinks and toilets create more visual space but decrease storage area. A combined bath and shower “wet room” creates openness but may be impractical for someone regularly bathing small children while kneeling tub-side. An über-chic hotel bathroom has distinctly dif-ferent demands placed on it than yours at home, so be sure to allot at-

tractive storage space for the ugly toilet brushes, electric razors and flat irons of domestic living. With so many materials available from so many sources, gorgeous modern design is much more accessible than it used to be. You could be laying your toothbrush on a stone waterfall countertop before you know it. And won’t that be a lovely way to start the day? Source:Mary Andrulaitis, Architect/Partner, Neumann Mendro Andrulaitis archi-tects, LLP. 888 Linden Avenue, Carpinteria, CA 93013, www.nmaarchi-tects.com. Phone: 805.684.8885

D E S I G N

MOSAIC ARCHITECTSDramatically lit from above, the carved stone tile from Ann Sacks makes this bathroom sing. Paired with a reconstituted wenge vanity, Kohler sink and simple hori-zontal frameless mirror, channels Mosaic Architect’s playful sophistication. www.mosaicarchitects.com Photo Jim Bartsch

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I N T H E G A R D E N

The recent water crisis requires that we change our habits and routines. We need to reduce our water consumption by about 30% and a smart way to do that is to reduce water usage in the landscape. These steps will help:

1. Mulch. This is the most important thing you can do. mulch keeps moisture in the soil and protects plant roots from stress. mulch can be leaves, grass clippings, chips, shredded cardboard, straw just about any-thing that will break down. And it needs to be laid down thickly, in an open area pile it on a foot or two thick, in a garden, 6 inches. do not cover the crown of the plants or you’ll suffocate them. mulch can greatly reduce water needs.

2. Train your plants now. Plants will use as much water as you give them. You can cut back your irrigation by 50% now, while the weather

is cool. do not cut back the amount of time; instead reduce the number of days. It is better to water longer, with less frequency. If you have mulched, your plants will adjust by sending their roots deeper into the earth.

3. ditch the chemicals. Chemicals kill the soil. Soil that is alive with microorganisms needs 50% less water. Use compost and compost tea to bring soil back to life.

4. lose the lawn. The way it’s looking, you will lose your lawn anyway, so why not just let it go now. If we do get some rain, it will come back, and if it doesn’t you can always plant another. If you want a swath of green, do like the sod farms do and dye it green (I’m not kidding). There is a non-toxic “paint” you can use that will give you lawn a green appear-ance with out a drop of water.

Time for ChangeWater wise tips for the garden

By lisa cullen

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5. Convert to drip irrigation. drip irrigation puts the water where it belongs, at the roots of the plant. If you still have sprinklers, they can easily be con-verted to a drip system.

6. Test your irrigation system frequently. Turn on each station to ensure your system is doing what it is supposed to be doing and there are no leaks.

7. Choose plants wisely. drought tolerant means it will survive drought and there are some surprising plants in this category. You don’t have to use Austra-lian and California Natives exclusively. Roses will survive an enormous amount of abuse, as will Camel-lias, Texas privet, Citrus, olives and others. of course succulents are a great choice.

8. don’t stress. The worst thing that will happen is you may lose a few plants. my advice, if you have some favorites, save the water from laundry and dish-washing and use this to keep your favorite plants go-ing. That’s what I do. fill your garden with joy, Lisa Cullen

Resources: mulch, compost and compost tea: Agri-Turf; 2257 Las Positas Rd, 805-569-2257. mulch and compost: Agri-Chip; 132 Garden St (805) 962-7005. The County and marborg have free mulch which they will deliver for a fee or you can pick it up by the barrel or the truck load.

Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.monteci-tolandscape.com..

I N T H E G A R D E N


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W I L D E D I B L E S

I’ve always preferred oats over other grains, whether they’re coming out of a box or plucked off the trail. Perhaps it’s the memories of a steam-

ing bowl of oatmeal on a frosty morning, or simply the make up of this particular fruit that is so appealing to me. (And before you send an e-mail, check your bot-any references and you’ll see that, yes, an oat grain is a true, complete fruit of the grass family.) The Avena spp. that mix in with all the other “weeds” are apt to go unnoticed, though odds are quite good that you’ve wandered past this nonde-script, Charlie-Brown-Christmas-tree-looking grass many times, probably in your own yard. many open areas on and off-trail will be covered, making it quite easy to pass an extended period of time waist-deep picking, husking and eating these creamy, sweet and flavorful grains. Typically, the “seeds” ripen in quantity from June through September, but can be found almost any time of year in varying amounts (the picture above was taken in early february and seeds were enjoyed on this hike up Arroyo Burro trail). It will probably seem redundant listing the health benefits of oats in general (seeing that the “heart-healthy” lobby has been spreading the message for years), but they are packed with carbs, minerals—pri-marily potassium, phosphorous and magnesium—and substantial folate. I’ll take an oatmeal cookie (with raisins, thank you) anytime, but am quite content with a handful of wild oat grain. —MB

Sowing Your oats


As the Aesthetic Industry grows exponentially in it’s sophisticated sorcery,

Cosmetic Laser is taking the lead as the most promising and most advanced of all treatment options available. By now you’ve heard whisperings in the news regard-ing all the multi-faceted uses for lasers such as advanced weaponry in our military and scientific ap-plications such as nuclear fusion, but lasers have a powerful capac-ity to heal and restore as well as destroy. Lasers are used for eye surgery and general surgery, re-storing hair loss, tooth whitening, and our focus here, aesthetic ap-plications. Laser has come a long way since it’s invention in 1958 and

the advancements and implica-tions for cosmetic uses are stag-gering. Take three of the top-of-the-line lasers, for instance, available now by Cynosure, the Precision TX, the RevLite SI and the elite mPX. Between these three systems, you can even your skin tone and correct your complexion with the Yag laser or IPL, remove your tat-toos, tighten your skin, remove brown spots and remove body hair from, well, anywhere. You can also do a LazerLift neck lift purely with lasers, no scalpels, with no scarring and minimal downtime! With one fell swoop, one can “wave the magic wand” with laser and see a tremendous improvement and result with an

almost photoshop effect. The wizards of aesthetic wonder have worked diligently to provide us with state-of-the-art solutions to our aesthetic challenges in a safe, quick, easy and virtually painless way. dr. Griffin, medical director of The G Spa, Santa Barbara, uses all three of these Cynosure lasers in her practice and notes, “We have been admirably im-pressed with the results, speed and versatility of these three lasers. While I acquired the Revlite SI principally for tattoo removal, we have found it to do a remarkable job at skin rejuvena-tion and tightening, an effect we were not expecting!” As a child, watching the sci-fi

black and white movies on Satur-day morning, such as “War of the World’s”, it seemed incredulous to me in my child’s mind to fath-om that lasers would actually be-come such an integral part of our everyday life with so many uses ranging from medical to military to scientific to commercial. But it’s true! The future has firmly arrived and just in time (for me at least!). We can be thankful for the multiplicity of ways that lasers serve us all and as far as beauty is concerned, Cosmetic Laser truly is the magic wand.

Cynthia Grancourt, Freelance Health & beauty writer and Mar-keting Director of The G Spa, Santa Barbara.

H E A LT H

Cosmetic Laser: A magic WandBy cyntHia grancourt


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.

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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.

The montecito Café. eclectic menu with great ser-vice. Desserts to die for! open Daily from 11:30 (lD) $$ (FB) 1295 coast village Rd. 805-969-3392.

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. (cafe Stella is located at 3302 Mccaw Ave, on upper State Street in Santa Barbara. www.stellamares.com)

The Stonehouse. located in a 19th-century citrus packing house, The Stonehouse features a relax-

ing 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.

Tre Lune. one of the more popular eateries on coast village Rd in Montecito. Fine italian cuisine, amazing wine list, house made pastas, seafood, patio seating and full bar. open breakfast, lunch and dinner. 1151 coast village Road. 805-969-2646. $$ (BlD)

SANTA BARBARAAldo’s Italian Ristorante. Since 1986. experience

lunch in the sun or dine by candle light in their enchanting courtyard. Friendly servers deliver fresh italian specialties and creative dishes with a california flair. [lD] $,B&W. 1031 State St., 963-6687.www.sbaldos.com.

The Ocean Room and Terrace at Stella Mare in Montecito. A beautiful, private room opening onto an outdoor terrace, perfect for socializing with friends during a cocktail hour. Maximum capacity is 30.

D I N I N G O U T


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

Arlington Tavern offers the best of both worlds, an elevated dining experience and a relaxed bar atmosphere. chef, Ron True creates his own version of contemporary American cuisine using only the best local ingredients he can get his hands on. local Black cod, Fried chicken, House Smoked and Grilled New York Strip Steak are just some of the items you can find on the dinner menu and the locally grown and grass fed ground beef from Rancho San Julian Ranch makes the Tavern Burger something to keep coming back for. each item on the menu has been carefully thought through to compliment and pair with a selection of either beer or wine chosen by Partner, Diego Barbieri. open daily for dinner 5pm – late night, happy hour 4pm-7pm. Private dining available. 21 W. victoria Street. 805.770.2626

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 pro-duce 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. [D] $$$, (B&W) 9 W. victoria, 730-1160.

Bucatini. The finest in italian cuisine. Wood-fires pizzas, steaks, chops, seafood and artisanal gelato. enjoy lunch or dinner on the heated patio. 436 State St. 805-957-4177. www.bucatini.com $$ (lD).

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 recipi-ent 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.


ItalIan & MedIterranean CuIsIne

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Best BBQ in town! Baby Back Rib Plates, Pulled Pork and Tri-TipFamily Style Chicken Dinner • Home of “The Beast” 2-foot long Hoagie!

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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 dining areas and a full bar accent a thor-oughly authentic Mexican culinary experience. located in the heart la Arcada, downtown. 1114 State St. 805-225-4488

Cold Spring Tavern. 100 years of tradition 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 & weekend breakfast. [lD] $$, (FB) 5995 Stagecoach Road, 967-0066.

Crocodile Restaurant at Lemon Tree Inn. one of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BlD $$

Downey’s. chef John Downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. clearly defined tastes using the finest foods avail-able and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past six-teen consecutive 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.downeyssb.com

Endless Summer Bar-Cafe. Just upstairs from chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, 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 reserva-tions at 564-4666. [lD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Enterprise Fish Co. 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. Full bar. [lD] $$, (FB) 225 State, 962.3313, enterprisefishco.com.

Fishouse. on the water on cabrillo at the gate to the Funk Zone downtown. Sensational seafood, daily full cocktail and bar food happy hour, and patio seating. 101 east cabrillo Blvd. 805-966-2112. www.fishouse.com $$ (lD)

The Harbor Restaurant. The Harbor is one of Santa Barbara’s finest restaurants, where fresh fish and steaks are specially prepared and served in an elegant maritime interior with stunning 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 atmo-sphere. 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, charbroiled over their mes-quite grill. Try the “cowboy cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an exten-sive 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] $$

DINING OUT


3.875” x 4.875”

Sunday 5:00-10:00

NOW OPENALL DAY11:30-10:30

www.luckys-steakhouse.com

Toma Restaurant and Bar324 W. Cabrillo Blvd

805-962-0777Serving California-Italian cuisine

nightly from 5:00 p.m. to 10:00 p.mwww.tomarestaurant.com


DINNER MONDAY - SUNDAY

RESTAURANT 5pm to 10pm SUNDAYS 4pm to 9pm BAR 4pm to 12am SUNDAYS 4pm to 10pm

LATE NIGHT MENU THURSDAY - SATURDAY 10PM TO 12AM

21 W. Victoria St. Santa Barbara, Ca 93101 T 805.770.2626 F 805.845.2623

WWW.ARLINGTONTAVERN.COM

Dinner menu served 5:30–10:30Bar menu served 5:00–11:30Cocktails served 4:30–2am

20 East Cota Street, Santa Barbara(805) 899-4694 www.blueagavesb.com

DINING OUT

(FB). 512 State Street, 805-965-3363. in Goleta6920 Marketplace Dr. 805-685-8900

Hollister Brewing Company. Featuring hand-crafted beers made on premise and an innovative, fresh menu. open seven days a week for lunch and dinner. [lD] $ (FB), 6980 Marketplace Dr., Goleta,968-2810, Hollisterbrewco.com

Julienne. A progressive American restaurant serving fresh seasonal food. Serving Dinner Wednesday–Sunday 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 homemade soups, hearty salads, delicious sandwiches, vegetarian 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 web-site for details.

Olio e Limone Ristorante and Olio Pizzeria. (“oil and lemon” in italian) Husband-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 invit-ing 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 for up to 22 guests in the Terrazza Room and up to 32 guests in the Taverna Room. 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


ThursdayFridaySaturday

Seatingsfrom 5:30PM Reservationsstronglyrecommended

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

11 West Victoria #10

805-770-2143 scarlettbegonia.net

DINNERfull bar

DINING OUT

lafond Bistro serves california fresh cuisine using local seasonal organic foods from family farms and food artisans, 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), 3315 State St Santa Barbara, 805-569-2400, and in Arlington Plaza. 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 from 6pm till midnight daily. [D] $$, (FB) 7 West carrillo, 966-5636.

Saigon In and Out. Serves the finest vietnamese specialties at reason-able prices. [lD] $, 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 expe-rience. [BlD] $, (B&W) 216 W. cabrillo Blvd. 965-3269

Santa Barbara Fishouse. Great locally caught fresh fish prepared in a casu-al fun atmosphere. Terrific happy hour. Right across from east Beach. [lD], $$, FB. 101 east cabrillo Blvd. 966-2112.

SB Shellfish Co. The freshest seafood, lobster, crab and shellfish found any-where. enjoy a local wine or beer with the view of the Pacific at the end of Stearns Warf. 805-966-6676 www.shellfishco.com $$(lD).

Scarlett Begonia. “Scarlett Begonia will always strive to have interest-ing, thoughtful food. Menus change weekly with an innovative fresh look at breakfast and lunch and din-ner. Dinner and cocktail hour is offered Tuesday thru Saturday nights from 4:00pm to 9:00pm, with break-fast and lunch running 9am-2pm Tuesday thru Sunday. it is our goal to provide Santa Barbara with a restaurant that showcases progres-sive modern food, using sustainable, organic, high quality ingredients coupled with innovative cooking to be one of the most foodcentric res-taurants around.” 11 W. victoria St. #10 $$, 805-770-2143 all major credit cards accepted.

Seagrass Restaurant. Seagrass Restaurant is Santa Barbara first modern fine dining seafood restau-rant. 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 selec-tion of Santa Barbara pinot noir. [D] $$$ (B&W), 30 e. ortega St. (805) 963–1012, www.seagrassres-

taurant.com. Sojourner Cafe. Since 1978 serving 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 pre-mier steak houses featuring succu-lent prime rib, fresh seafood, gener-ous cocktails and, of course, quality steaks. [lD] $$, (FB) 3627 State, 687-1616.

Toma Restaurant and Bar. 324 W. cabrillo Blvd, 805-962-0777. Just a stone’s throw from the harbor, perfect for date night or groups. extensive local wine list, full bar and sesonal farmer’s market menu. Serving california- italian cuisine nightly from 5:00 p.m. to 10:00 p.m. $$.

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 availabil-ity. [BlD] $$, (FB) 1212 State Street, (805) 899-3100.

Via maestra 42. Traditional italian fla-vors 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.

Wine Cask. located in the historic el Paseo in heart of downtown makes for a beautiful fine dining experi-ence. Wine tasting with wide array of local wines, full bar and private dining available. www.winecask.com 805-966-9463. 814 Anacapa St. $$ (lD).

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. outstanding steaks, ribs

and chicken, smoked duck breast, ostrich and pastries; along with what the l.A. Times has called the “best” French Fries. open daily except holi-days. [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.


VENUES & PRIVATE DININGCHUCK’S WATERFRONT GRILL AND THE ENDLESS SUmmER BAR~CAFEYou could be the hero for having your party in a world-class setting, right by the boats while sipping a cool Mai-Tai and nibbling on calamari. chuck’s Waterfront Grill and The endless Summer bar-café are located on the Santa Barbara Harbor overlook-ing the boats docked right outside. Just off the 101 freeway and close to all the major hotels, with 2 covered patios (lanais) upstairs at The endless Summer bar-cafe, each with a capacity up to 50 guests. The entire endless Summer can be rented for a capacity up to 185. chuck’s Waterfront Grill is available for smaller groups up to 24 people. Reser-vations must be made in advance. call (805) 564-1200. 113 Harbor Way, Santa Barbara.

CORK ROOm AT BOUCHON The cork room is a private dining room for groups of up to 20 guests. corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly won-derful and unique dining experience. 9 West victo-ria St., 805-703-1160, bouchonsantabarbara.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 exclusivity and privacy of your very own olio e limone dining experience. enter and you will find an attentive service staff, beauti-fully set table and complimentary printed menus. We have created 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 centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Moun-tains. 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 recep-tions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and din-ner 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 Barbara, (805) 969-3415, stellamares.com

LOUIE’S AT THE UPHAm HOTEL louie’s features 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 avail-able 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 Restau-rant 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. Whether it is an on-site banquet or off-site catering, our high-ly 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 Barbara, (805) 966-9676, opalrestaurantandbar.com

ROOSTERFISH ROOm AT SEAGRASS The Roos-terfish Room is designed to provide a memorable private restaurant experience. comfortably accom-modating up to 22 guests this room offers it’s own private heating, air conditioning and music con-trols, providing guests with the ultimate in comfort. A streamlined version of the Seagrass dinner menu is exceptional, and gives a restaurant-quality ex-perience in a private environment. 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

9 west victoria street • 805.730.1160 www.bouchonsantabarbara.com [email protected]

bouchonsanta barbara

9 west victoria street santa barbara, ca 93101805.730.1160bouchonsantabarbara.com

for up to 20 people

Private Dining in the

Cork Room

PRIVATE DININGin the Roosterfish Room for up to 20 guests

CoAsTAl CuIsINE

[email protected]

30 East ortega street • santa Barbara • 805.963.1012

FREE DELIVERY*

If you can’t make it out of the office,

we’ll come to you! (*10 sandwich minimum)

Just look atour menu atthreepickles.com then call in your order to 965-1015

Great Deli!126 E. Canon Perdido St. (805) 965-1015

420 S. Fairview Ave, Goleta 964-4585Open Mon–Fri, 11 to 3

tileco 2014 Ad_FH 2/27/14 10:27 AM Page 1

PORTOFINO LOEWEN WINDOW CENTER OF SANTA BARBARA

322 East Cota Street, Santa Barbara, CA 93101

P. 805.966.4263 F. 805.568.0774 E. [email protected]

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PORTOFINO LOEWEN WINDOW CENTER OF SANTA BARBARA

322 East Cota Street, Santa Barbara, CA 93101

P. 805.966.4263 F. 805.568.0774 E. [email protected]

For more information on beautiful Coastal Douglas Fir, Mahogany and FSC certified windows and doors from Loewen contact:

www.portofinodoors.com

Discover the world’s most inspiring windows and doors at www.loewen.com

Design. Create. Inspire.Visions From Within

food & home santa barbara - spring 2014

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