Food & Home Magazine - Summer 2013

food homePERFECTPAIRINGS

LOC AL CHEFS AND WINEMAKERSCOMBINE THEIR TALENTS

PLuS: FIvE gREAT LOCAL WINEMAKERS LEAD THE REgION

uRBAN WINE TRAIL

SANTA BARBARA DESIgN CENTER OPENS

DININg guIDE AND MOREThe Famous Cioppino with

Au Bon Climat Pinot Noir from Chuck’s Waterfront Grill.Photo by Michael Brown.

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

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

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

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

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

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CELEBRATIONOF HARVEST

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over 100 member wineries matched with the finest wine country cuisine in

a beautiful, rustic setting

The Ultimate, Fall Wine & Food Festival

Saturday, October 12, 2013

Rancho Sisquoc WinerySanta Maria ~ 1-4 pm

Tickets $75, $65 earlybird www.sbcountywines.com 805-688-0881

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O N T H E C OV E R U P G R A D E S Perfect Pairings: Local chefs and winemakerscombine their talents . . . . . . . . 44

Savvy Style! SB design Center offers form, function and all things beautiful.. . . . . . . . 58

D E PA R T M E N T S

Firsts: toma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13montecito Urban Farms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14LUnch break: ca’dario Pizzeria . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16in search oF rUben . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18hard cider rULes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18home cooking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20Vine cULtUre: the beaUty & boUnty oF the Wine coUntry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24the steLVin saga: scoUrge oF the screW caP . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 29eLegant Farmers: FiVe LocaL Winemakers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30Urban Wine traiL notes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38toP ceLLars: 18 great LocaL Wines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56UPgrades: oPen FLoor PLans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62garden notes: secret gardens . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68heaLth . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72dining oUt dining gUide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74VenUes & PriVate dining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 80

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684.75833821 Santa Claus Lane - Carpinteria, CA 93013

www.reedfloors.com

DESIGN RESSOURCE . HARDWOOD . CARPERTS . WALL COVERING . RUGS . FINE FABRICS

UPHOLSTERY . CUSTOM WINDOW TREATMENTS . CUSTOM FURNITURES & MORE

reed-2013-9x10,875.pdf 1 11/26/12 (1/4 bleed )

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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

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BOLD & SOPHISTICATED.

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28 POINTS FOOD28 POINTS SERVICE

2012

Since 1982Our

ThirtiethAnniversary

Year

1305 STATE STREETSANTA BARBARA, CA

DINNER TUESDAY–SUNDAY FROM 5:30RESERVATIONS:

805.966.5006 • www.downeyssb.com

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

—FOOD AND WINE MAGAZINE

~Examples from our daily changing menu~

LOBSTER SALADwith Asparagus, Sundried Tomatoes, Olives & Basil

LOCAL SEABASSwith Fricassee of Artichokes, Peas & Meyer Lemon

GRILLED DUCKwith Fresh Mango Chutney & Ginger Sauce

GRILLED LAMB LOINwith Wild Mushrooms, Green Beans & Rosemary

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

ContaCt InformatIon

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

www.food–home.com

PublIsher & PresIdent

Philip [email protected]

ContrIbutors

helen S. AdamsKristin N. Anderson

david BaumRaymond Bloom

Teri L. BreierLisa Cullen

mariana delioyummymummykitchen.com

Chuck GrahamLaura KirkleyKatie Koonce

www.epicureanmom.com

Lynette La mereJulia mchugh

Sam RolensLeslie Westbrook

Brandi Wolff

PhotograPhy

Bill Boydmichael Browneliot Crowley

mehosh dziadzioLindsey eltinge

Barb fabianAshley Renée

megan WinkleyKevin SteeleShelly Vinson

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

FIRSTS

(continued)

dinner is served The flavors at Toma are an instant hit

I’d go there again,” my persnickety foodie friend, michael, texted me, right after a very tasty and filling shared dinner at Toma, SB’s newest and much awaited dining spot. Located just a stone’s throw

from the harbor, the cozy restaurant serving California- Italian cuisine opened in April in the same spot inhabited by emilio’s for more than 20 years. The menu, a mix of “something old, something new” is keeping regulars happy and we spotted “le beau monde” of Santa Barbara during our dining experience.

The name Toma references the former longtime manager-turned-owner Tom dolan and Toma, a northern Italian cheese used in the gra-tis nibbles served to diners and imbibers along with fried green olives stuffed with the cows milk cheese. Tom and his wife Vicki, who have over 65 combined years of experience in the food & beverage industry, joined by the great staff were all hard at work pleasing customers on the Tuesday evening my pal and I dined there.

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Toma owner Tom Dolan and Chef Nat Ely with seasonal menu favorites.


Toma Chef Nat ely’s cuisine supports “local fishermen, farmers, foragers and food artisans” and is as tasty as the attractive presentations. The restaurant’s “classic” tuna cones ($14) re-main on the starters list, but the roasted beet salad ($10) with ruby grapefruit, lemon Stil-ton, watercress and citrus emulsion was a big winner, as was the lemon aioli served with the crispy semolina crusted baby artichokes ($11). I paired both with a Sanford “flor de campo” 2010 Chardonnay ($9/glass) – and pairing any-thing with artichokes is a challenge. don’t laugh, but in the name of research, we tried four main courses: a satisfying Black spa-ghetti ($18), a new menu choice made of squid ink pasta with fresh clams and calamari, which we both deemed successful—except for my spilling the leftovers drenched in garlic white wine butter and parsley sauce all over my sweater when I got home! Light little pillows of perfect gnocchi (an old favorite), with rock shrimp, just plain rocked! Another new item on the menu – crusted Sea bass served with braised fennel, cracked olive butter and fresh herbs is worth another repast ($25). We de-voured the fried white polenta cake (my friend calls this “Italian hash browns”) accompanying the daily special, New Zealand lamb chops that paired perfectly with a glass of Jaffurs 2010 Santa Barbara County Syrah ($13). Toma has a fresh new feeling, after some “sprucing up” that includes new art on the

soft yellow interior walls. The rod iron bars in the front windows were removed, making the room lighter and airier. There are even fancy new bathrooms. The cozy full bar a great quick stop if you are in the area for a martini or wine by the glass. I was pleased by the sotto voce room (where one could hear and be heard) as well as jazz great dave Brubeck playing over the sound system. Like my friend, I’d also go there again. I am anxious to try the lemon parsley cannellini, gar-lic fries and some of the desserts we didn’t have room for-—just as soon as I finish what’s left of our leftovers, that is. —Leslie Westbrook Toma Restaurant and Bar, 324 West Cabrillo, (805) 962-0777. www.tomarestaurant.com. Open daily for dinner at 5pm.

F I R S T S

What do local restaurants Inter-mezzo, Wine Cask, bouchon, el encanto, Scarlett Begonia and

Café Luna all have in common? They’ve all hooked-up with montecito Urban Gardens who is custom-growing fresh, organic greens for the restaurants. But not in the traditional soil farm sense, but in state of the art tube-like plastic towers. The Summerland-based urban garden is growing kale (two types), ten varieties of lettuce, cilantro, parsley, and Bright lights Swiss Chard, among other crops for restaurant chefs around town as well as the public (on sale a few days a week) in their highly visible, aeroponic, towers. owner Alex Thomson, 35, explains: “We created custom lettuce mixes for bouchon and the Wine Cask. Café Luna also has their own mix and we are growing mustard greens for all three. for Sojourner, we are growing kale, cilantro and parsley.” Tower Gardens are 8-foot tall “food grade” plastic towers with built-in “chambers” where plant roots are suspended in air and intermit-tently soaked with a nutrient-rich, mineral based solution. highly efficient, these “tow-ers of power” produce food in a fraction of the time that similar crops would require when grown in traditional soil. most lettuces, herbs, and leafy greens can be produced in 3 to 5 weeks as a mature living plant with the roots intact.

The business was born on Thomson’s patio. he “beta tested” the vertical farm growing for the personable and highly selective mitchell Sjerven (bouchon and Wine Cask owner) who “loved the results” according to Thomson. The business literally “grew” from there—in the 8-foot tall towers. “I fell in love with the technology for ur-ban farming,” said Thomson, who has wanted to grow his own food since childhood. Being raised in Borrego Springs, a desert-like com-munity in eastern San diego County, Thomp-son admits that as a kid, he knew nothing about soil nutrients and was disappointed when his efforts would not yield a crop from the dry, desert sand. “I never could grow anything as a kid,” says the husband and father of four, includ-ing a 4 year old and twin 3-year-old girls, who switched careers as a photographer to urban farmer. “It’s going great at the farm. We are actually making money! It’s really cool to get my own paycheck,” laughed the tall entrepreneur, add-ing, “I have a 14-year-old son. I tell him to do what you love and the money will follow.”

Montecito Urban Farms 2352 Lillie Avenue, Summerland 805-694-8224 www.montecito-urbanfarms.com On Saturdays, Tuesdays and Thursdays, from 10 am to 2 pm, produce is sold “straight from the towers” to the public.

Green Towers of Power

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F I R S T S

LUNCh BReAK Ca’darIo PIzzerIa

Lunching downtown? Need something quick before the show? Pop into Ca’dario Pizzeria, the brand new, cozy, hip, companion trattoria located next door to dario furlati’s namesake mama ristorante. furlati spent the better part of 18 months renovating the new space, mostly at the request of his customers who were asking for pizza and appetizer options. The Pizzeria offers fare that is bursting with flavor, but served in a

casual, non-pretentious setting…small tables, wine bar and great service. menu choices include wood-fired pizzas (you can mix them, half and half), pannini (sandwiches) made from pizza dough and daily specials such as duck carpaccio, as well as antipasti and insalate (salads). Two of us began our noshing with an array of tasty, oven-warmed olives and garlic ($4), great for a group starter, and shared a salad of the day as well the funghi e taleggio “white” pizza (our favorite) laden with tasty mushrooms, Taleggio and mozzarella cheeses, and the other half, carbonara-style that included pancetta, mozzarella and panna, dotted with tasty little quail eggs. A tempting wall of prosecco provides a clever design element, but we liked the entire feel of the space: Wooden tables, a counter for solo dining (beer, including Italian beers on draft and wines by the glass). We noted solo diners texting and checking emails, but we think it would be more fun to chuck your device and share a pizza with a new friend. I’ll be back for the burrata and to hear what cool tunes are lilting over the sound system. All in all, a tasteful, bellisimo lunch break, in downtown SB.—By Leslie Westbrook. Photos by Bill Boyd

Ca’Dario Pizzeria, 29 East Victoria Street, 805-957-2020. Lunch served Mon-Sat from 11:30 – 2:30, also open for dinner seven nights a week from 5 pm-10pm. www.cadariopizza.net

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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


To aficionados, the traditional Ruben sandwich is served just hot enough to allow the Swiss cheese, corned beef, sauerkraut and Russian dressing to delicately meld together between to slices of toasted rye bread. fantastic! A tangy burst of goodness in every bite that is unmatched to any other sandwich experience. The origins of the meal are many, from a 1920’s weekly poker game in omaha Nebraska where the players spent

more time exchanging sandwich recipes than dealing cards, to restaurateur Arnold Ruben, the founder of the once famous Ruben’s deli in New York. Wherever its start, the Ruben, and its many variations continue to be a mainstay menu offering at fine eateries everywhere. The following are three great local choices: holdren’s Steakhouse, 512 State St, 805-965-3363. Scarlett Begonia, 11 W. Victoria St, 805-770-2143. Three Pickles deli, 126 e. Canon Perdido St, 805-965-1015. –RB.

Cider Rules!hard apple ciders have been a staple

beverage in england for well over two centuries. After the Pilgrims

brought apple seeds to the New World, American farmers made their own ciders for hundreds of years, until the Temperance movement and Prohibition effectively made hard cider as scarce as royalty in the U.S. But the past decade has seen an enormous upswing in the popularity of this palatable drink, with NPR reporting that sales have soared 65% over last year. Local pioneering cider enthusiast Paul Quackenbush was one of the first in this country to import english hard ciders, in-cluding his gold-medal-winning apple cider, excalibur, and his pear cider, Sir Perry. As Paul says “There are ciders and then there are ciders. We set out to make the healthi-est cider we could.” his William’s orchards ciders are produced with real fruit, not fla-voring, and made without chemicals, sulfites,

F I R S T S

In search of Ruben…

high fructose corn syrup, glutens or Gmo’s, making them espe-cially appealing to contemporary tastes. Recognizing the potential for delicious cider-and-food pairings, Quackenbush invited talented caterer Lara mislang to come up with recipes inspired by their potential to pair brilliantly with his ciders. “Cider reduction in cooking,” she says, “is similar to using a wine or port reduction, but I found the cider flavor profile to have a great balance of acidity, sweetness and fruit flavor—whether it be apple, pear or strawberry. Reducing the cider intensifies the flavors and allows you to capture them in your dish without having to use as much liquid, which can be important, especially in salad dressings.” Sourcing as many local ingredients as possible, Lara devised a butter lettuce salad that takes advantage of ci-der’s virtuosity in a reduction sauce, proving that Wil-liam’s orchard cider and her cooking is a marriage made in a heavenly orchard. —Hilary Dole Klein Butter Lettuce SaLad with cider Vinaigrette, candied waLnutS, PearS and goat cheeSe Serves 4

for the dressing: 1/4 cup walnut oil from Il fustino 1 tablespoon canola oil (continued on page 70)

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3 Pickles

Scarlett Begonia

Michelle Martinich, Jeff DeVine, Ken Jacobsen and Laurie Leighty

Feel good about your bank

1033 Anacapa Street | Santa Barbara, CA 93101 | Phone (805) 965-5942 | AmericanRivieraBank.com

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H O M E C O O K I N G

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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:

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Showroom locations:







Showroom locations:


1717 State StreetSanta Barbara, cA 93101

805.682.4003www.thekitchencosb.com

©2008 wood-Mode, Inc.

In Santa Barbara, summer style entertaining can go well into November. Backyard BBQ Sundays, in particular, seem to go on and on with endless

offerings: mimosas and fired crepes to salsas and glazed duck…chips, dips and tri-tips smoked ever so tender. There’s usually a pie in the mix. Sometimes a blended cocktail with fresh citrus and herbs. Always summer harvest vegetables and local wines. Never a frown. The following are a few choices to help spice up the occasion.

red, white, and BLueBerry ice cream Pie with granoLa cruSt(Serves 8)This beautiful frozen pie makes the perfect healthy dessert for any summer party. For the crust: 2 cups natural granola (make sure it’s gluten free if you are on a gluten free diet) 1/2 cup walnut pieces 4 tablespoons melted coconut oil 1 tablespoon agave syrup For the filling; 1 quart vanilla ice cream or frozen yogurt, softened to spreadable consistency For the berry topping: 6 oz. fresh raspberries (about 1 1/4 cups) 6 oz. fresh blueberries (about 1 1/4 cups) 2 tablespoons agave syrup 2 tablespoons water 1 lemon 1 teaspoon cornstarch Preheat oven to 350 degrees f. In a food processor, pulse crust ingredients until combined and granola is ground to crumbs. Lightly coat a 9-inch pie dish with cooking spray and press crust into bottom of dish and up the sides. Bake for 10 minutes. Cool completely. In a small saucepan over medium high heat, stir together raspberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of 1/2 the lemon, and 1/2 teaspoon cornstarch. In another small saucepan over medium heat, stir together blueberries, 1 tablespoon agave syrup, 1 tablespoon water, juice of the other 1/2 of the lemon, and the other 1/2 teaspoon of cornstarch. Simmer both saucepans of berries until berries have broken down and sauce has thickened, stirring occasion-

Summer casualFall daze

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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.

ally with a whisk, about 10 minutes. Cool and pour each sauce separately through a fine mesh sieve into small separate bowls. Let sauces cool completely. Pour sauces into re-sealable sandwich bags. Snip a tiny amount off one of the corners of the bags. Alternating bags, pipe circles about 2-inches apart over the pie starting in the center and working outward. drag a toothpick from the center of pie outward to the crust so that the berry sauces are pulled upward. drag toothpick back in the other direction (from crust to center) about 2-inches away from the first line. Continue around the pie. freeze uncovered at least 3 hours. Cover with plastic wrap until ready to serve. Serve with additional berries and any remaining sauces. Recipe by Marina Delio-- food blogger, pho-tographer and mom living in Santa Barbara. Her blog is YummyMummyKitchen.com

roaSted garLic & white Bean taPenade 16 oz Gigandes (giant white beans) in Vinai-grette from Whole foods market olive Bar 6 oz Roasted Garlic from Whole foods mar-ket olive Bar 2 Tbsp Red Wine Vinegar Place all ingredients in blender and puree until smooth. Garnish with peppadew roasted pep-pers and serve over crostini. Pairs with one Wine hartley-ostini hitch-ing Post Winery Red ($14.99). Produced and bottled in Buellton, California 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. The red wine blends Valdiguie with Cabernet franc and several merlots from a selection of vineyards in the Santa Barbara County area. handcrafted by hartley and ostini, this selection includes 51 percent Valdiguie, 42 percent merlot and 7 percent Cabernet franc. For more information on Whole Foods Mar-ket’s wines, along with tasting tips, please visit http://www.wholefoodsmarket.com/department/wine. Find all products at Whole Foods Market, 3761 State Street., http://www.wholefoodsmar-ket.com/santabarbara Open daily 8am-10pm

SQuaSh BLoSSomS StuFFedwith ricotta, Sweet corn,and roaSted PePPerS(for 4 people)

You can substitute mild goat cheese for the ricotta here, or use silken tofu instead if you are vegan.

16 squash blossoms 1 cup ricotta or mild goat cheese 1 cup corn kernels, shaved from fresh ears (do not use frozen or canned corn) 1/2 cup chopped cilantro 1/2 cup minced roasted red peppers (I like to use a mix of mild and hot peppers) 2 cloves garlic, minced pinch of salt extra virgin olive oil

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H O M E C O O K I N G

Bourbon and Maple-glazed Duck Breast


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Preheat oven to 400 degrees. Brush a baking sheet with olive oil. mix all the stuffing ingredients. Taste and add salt if necessary. Stuff the blossoms, and set on the baking sheet. Brush the blossoms with olive oil. Place in oven and bake for 7–8 minutes. You can also batter and fry them as above if you prefer. Serve hot with mild baby greens and cherry tomatoes.

BourBon and maPLe-gLazed duck BreaSt with Butternut SQuaSh SuccotaShFrom Bouchon Santa Barbara

duck Stock duck bones 2 cups chopped carrots 2 cups chopped celery 4 cups chopped onions 4 gallons water

Remove duck legs and duck breast from the bird, set aside. Roast bones in roasting pan at 450° for 1 hour or until golden, turning in 30 minutes. To roasting pan add water, carrots, celery, and onion. Boil and reduce heat. Simmer for 6-8 hours, or until liquid is reduced to 2 quarts.

duck Confit: Purchase 4 duck legs and 1 lb. duck fat from reputable butcher. dry cure legs in refrigerator overnight in 1 part sugar, 2 parts salt. Immerse legs in hot duck fat, take care not to splatter. Add 4 dried bay leaves and 8 crushed juniper berries. Bring to boil on stovetop, remove and put in 225° oven for 3 hours. Set aside to cool.

Bourbon maple Glaze 1 cup bourbon whiskey 1⁄2 cup maple syrup 2 Tb. fresh thyme

Reduce whiskey in stainless pot (careful not to flame). Add syrup last 3 minutes. Steep thyme for 15 minutes off heat.

Succotash 8 oz. Applewood-smoked bacon (julienne) 4 oz. leeks (julienne) 2 ears corn (cut from the cob) 8 oz. fava beans (cleaned and cooked) 1 lb. regular butternut squash 4 oz. fresh picked thyme 2 oz. heavy cream

Sauté bacon until properly cooked. Add leeks, corn and butternut squash, cook thoroughly. Add cream, thyme and season with salt and pepper to taste. In a separate pan cook the succotash as described in the recipe and set aside (keep warm for serving). In a cold dry pan, over medium heat, slowly render duck breast and remove from pan when com-

(continued on page 70)


Wine picnic at Gainey Vineyards in Santa Ynez.


There is a rich history of wine being made in SB that goes back to the original Spanish settlers. In 1782, priests brought cuttings of vines from the mission San Gabriel, so the ar-eas three missions La Púrisima Conception, Santa Ynez and Santa Barbara would all have supplies for their sacramental

wine. The land was full of vineyards, even José Antonio de la Guerra y Noriega, the commandante, in the early to mid-1800’s, of Santa Barbara’s presidio was producing the modern equivalent of 2500 cases per year. Also, if you were facing the mission in the 1800’s, all to the right, where mission Park currently is, would have been vines. Jump ahead to some 200 years and Santa Barbara County is now ripe with vineyards and wineries. There are well over 100 wineries, about 21,000 acres of some 55 different grape varieties. Chardonnay, Pinot Noir, Syrah, Tocai friulano, Pinot Gris, Grenache Blanc, Cabernet Sau-vignon, Grenache and Sauvignon Blanc - are just some of the grapes you are likely to find. You might be surprised to discover that it’s not Pinot Noir that leads Santa Barbara County in grape acreage, but rather Chardonnay. Also to

note, Pinot Noir was being made in Santa Barbara long before the movie Sideways was a mere screen-play. Santa Barbara County is host to four American Viticulture Areas (AVAs) these are distinct regions with specific soil types, climate and typography – Santa maria Valley, Santa Ynez Valley and within SYV is Sta. Rita hills and happy Canyon of Santa Barbara. There are not many regions in the world that can produce the wide spectrum of wines, like those found here in Santa Barbara. But if you drive up into the valley you will be very much spoiled for choice. Where do you start then? here’s a little guide.

LoS oLiVoSThere wasn’t much difference to main Street in Los olivos in the 1990’s to the 1890’s. The town was originally a stage coach stop (check out the plaque on the front porch of mattei’s Tavern.) Now, it is booming, a lot of the counties wineries set up shop here, so you don’t have to drive out to them. At last count there was about thirty different tasting rooms. The best bit, they are all walking distance from each other.

by louIs VIllard

Vine CultureThe beauty and bounty of Santa Barbara’s wine country

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Tasting rooms to visit are:

tercero – You won’t normally see the winemaker pouring behind bars but owner/winemaker Larry Schaffer is usually here. Try his mourvedre red and rosé, both are awesome!

danieL gehrS – If you like port style wine, stop by here, everything from non-vintage to straight varietals to 10 year old tawny, all using Por-tuguese varieties.

Longoria wineS – Rick Longoria was one of SB’s trailblazer wine-makers. he makes very nice Pinot Noir and Syrah, but for something different try his Spanish varieties - Albariño and Tempranillo. dragonette cellars- Brothers John and Steve dragonette (yes that is their last name) and longtime friend Brandon Sparks-Gillis make some very good wine here. especially nice are there Pinot Noir’s but they also make one of the best Sauvignon Blanc’s out of happy Canyon.

Foxen canyon roaddriving up foxen Canyon is fun in itself, what starts out as ranch land flats soon turns in to curvy roads through vineyards, over hills and deep into the country side. don’t be surprised if you lose cell phone coverage out here either. Some good stops are:

FeSS Parker winery – This winery and setting is very picturesque. Sit on the veranda and order a glass of wine or even do your tasting out there. Also ‘coon skin cap are always in stock.

curtiS - Winegrower Chuck “Calypso” Carlson and Winemaker ernst Storm team up here to make a great variety of Rhône reds and whites. The heritage Blanc, is super nice, easy drinking wine for a hot day.

zaca meSa – one of the first wineries in SBC, the Syrah’s are what you look for here. Some of the best in the county.

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demetria eState – Totally different wine tasting experience, you sit outside in the courtyard overlooking the winery as the wines are poured for you, one of the best views in the valley. You need to call in at the gate to get in.

Foxen – They have two tasting rooms now, but if you can only make it to one, go to ‘the shack’. official called foxen 7200, the tasting room is not much larger than a garden shed, but with the ambience of a french Château.

BaLLard canyonBallard Canyon is on the other side of the hill from Los olivos – it’s a nice drive as you’re going to see the vineyards of Stolpman and Beckman. Also there’s a buffalo ranch that you’ll see from the road – a small word from experience…..don’t climb over the fence. Ballard Canyon is just about to be zoned under its own AVA. The area grows sublime Rhône varieties, especially Grenache and Syrah.

ruSack VineyardS – their last vintage of Syrah was included in Wine Specatator’s 2012 top 100. They also make wine at Catalina Island, from cuttings found on the Channel Islands – the Zinfandel is excellent!

Beckman VineyardS – The vineyard is 100% biodynamic, a sort of viticulture practice that is über-organic, it basically means a lot of the regular pest and disease prevention is dictated by phases of the moon. They have a wonderfully nice Grenache.

StoLPman Vineyard – The wine style here has recently gone through a bit of a renaissance. The vineyards are farmed organically and a lot of the older vines don’t have irrigation. This creates very interesting wines, especially the Syrahs. Santa rita hiLLS aVaThis AVA is home to Burgundian grapes, Pinot Noir and Chardonnay. The very cool climate plus a multitude of other factors, is perfect for the


grapes. Some wineries to check out in Sta Rita hills are Clos Pepe and dierberg, both making excellent wines (pretty much only Burgundy).

the wine ghettoIf you carry on driving to Lompoc, you’ll get to what is known as the Wine Ghetto, an industrial estate of warehouses that is home to some of the most exciting wines in all of Santa Barbara County. don’t be intimi-dated by the rough exterior, there is a multitude of fine wine to be found here. de Su Propia Cosecha (dSP): Is a relatively young winery run by Chris and deanna King, a local couple who are dedicated to personally working on all the properties where they source grapes. They are Châ-teauneuf du Pape fans and a lot of their wines are Grenache dominant blends, also a fantastic Albariño. Palmina – has a wonderful array of Ital-ian varietals, especially nice is the Tocai friulano.

Santa ynezIs home to a lot of the longest standing wineries in SB, you will find a wide variety of grapes and styles here. Some good wineries to sought out are Gainey, Bridlewood and Buttonwood farm. A particular favorite is Sunstone, designed with Provence and Tuscany in mind, you’ll be for-given if you accidently think you’re in the South of france while walking around these grounds. Bion Rice, son of the original founders has re-cently taking the helm as winemaker. They make a variety of estate wines of which the Cabernet franc is particularly nice.

haPPy canyon oF Santa BarBarahappy Canyon is SB’s Bordeaux varietal region. There are about six win-eries located in the AVA, sadly however, due to zoning laws, they are not allowed to receive visitors. A few have tasting rooms elsewhere though, Star Lane Vineyards tastes its wine at the sister estate dierberg. Cima-

Santa Barbara County Wineries = Vineyard Tasting Room = Town/Village Tasting Room = By Appointment

OF SANTA BARBARA COUNTY


Santa Barbara County Wineries = Vineyard Tasting Room = Town/Village Tasting Room = By Appointment

OF SANTA BARBARA COUNTY

rone has a tasting room in Los olivos and Grassini family Vineyards has a tasting room in el Paseo down in the town of SB. of course it’s nice to read about all the wineries especially if you need a little guidance on where to start. however by far the best way to get to know the region and better understand the wines is to grab a SBCVA map, you’ll get them free in most of the tasting rooms, close your eyes and just drop your finger on it. don’t forget to ask the tasting room folk as well, most of them have their own favorites as well. Santa Barbara is very lucky to have so many different types of wines in a relatively small wine community, hopefully you’ll be able to take full ad-vantage of it.

ThE STElvIN SAGASCOuRgE OF THE SCREW CAP

The prevalence of screw-topped wines these days is remarkable, as the dismis-sive backlash against them just ten years ago suggested they would falter, fade, and exit the oenological stage faster than this list of one-hit wonders: Taco

(“Puttin’ on the Ritz”) Thomas Dolby (“She Blinded Me with Science”) and lipps, Inc (“Funkytown”) Why did the general public heap such scorn upon the Stelvin cap closure but place songs like this high up on the Billboard charts? Musically, we’ll never know, as the tunes above stand alone in the aural wasteland that is Top 40 radio: they should be enshrined in the Milli vanilli Wing of the Tinnitus hall of Fame. With regard to wine, pretty simply, ‘twas snobbery… Consumers have long associated screw caps with gutter wines, those imbibed un-der the cover of a brown paper bag beneath a street light in a shabby part of town. Brands like Night Train, MD 20/20 and Thunderbird are notorious for their high octane and frugal price, and were the 40 ouncers of their day. For decades, this image of lowlife, pop-top swill burrowed itself into the American psyche, just as, at the opposite end, Dom Perignon became the one luxury Cham-pagne that any average Joe or Jane could easily name. Image is everything, and twist-offs became forever associated with N.v (non-vintage) skid row beverages to be dismissed with as much condescension as one could humanly muster. Then, in the mid-to-late 1990’s, as worldwide wine produc-tion increased, cork quality began to fall as demand put a strain on the industry. The incidence of faulty corks ridden with TCA (trichloroanisole) began to rise, ruining, by various estimates, 6 - 10% of wines on average. It boiled down to a production problem: This insidious chlo-rine-based compound infests corks and the wines that they’re pushed into, imparting a musty, cardboard-like odor and rob-bing wines of their fruit. At its worst, it can resemble a damp basement filled with mildewy newspapers. At lower levels of concentration, it is less obvious and gives the impression of bit-ter fruitlessness. Whether ghastly and undrinkable, or “merely” harsh and astringent on the palate, impacted wines were a bane to wine lovers and to the business. Winemakers began to seek out alternatives to cork in ear-nest, and the trusty screw cap was rediscovered as a reliable seal, this time for fine wines. The backlash was immediate, as the average consumer felt sommelier-like revulsion to these seemingly lowbrow closures. Actually, decades of testing, especially by New Zealand and Australian wineries, had long before shown that Stelvin seals were ideal for keep-ing wines fresh. They were almost TOO good, slowing down the gradual oxidation process in the bottle to a near standstill. As metallic twist-offs began to appear on more and more bottles, the cork industry was able to catch up on and also refine their production capabilities, and the incidence of foul, corked wines has dropped dramatically in the last decade. Other closures, like the glass vinolock, have also gradually en-tered the market. The have a more elegant ap-pearance, but personally, I don’t care if a bottle of wine comes with a cement doorknob on top, just as long as it tastes like the winemaker in-tended! —Bob Wesley

Bob Wesley, owner of the Winehound Wine Shop in Santa Barbara.

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Elegant Farmers

There are so many different elements involved in becoming a great winemaker. The best of the trade walk a fine line of skill, balancing both art and science. But what is it that defines a truly great

winemaker? A great palate? A complete understanding of Old World wines? Maybe consistent high scores? A science degree or even a philosophical degree? Or perhaps just recognition amongst peers? There are nearly as many winemakers out there as there are wines. Some are good, others not so, a very few are exceptional. Santa Barbara is loaded with winemakers but only a few will be remembered, the following are amongst that crowd.

By Louis ViLLard • Photos By Mehosh dizadizo

At the top of their craft, five local winemakers lead the region to excellence


What can you say about a man that is a part of the historic archives of Santa Barbara County wine. Jim Clendenen graduated from UCSB in 1976…and it was a summer to france, during his college years that made him chuck a pre-law degree away and make wine. he started out at Zaca mesa in the late 70’s and soon thereafter, in 1982, Au Bon Climat (ABC) was born. ABC has now become one of the prime examples of Burgundian wine across the world. ABC was steadily gaining popularity stateside, but it wasn’t until the wine went over-sees to france that the Chard re-ally hit the fan. “We rocked the world, man!” Jim recalls. In 1986, a bottle of Los Alamos Chardonnay was entered in to a tasting in Ger-many of showcasing 425 Chardon-nays including 1986 domaine La Romanee-Conti montrachet and Comtes Lafon meursault Perrières, two wines and regions that define Chardonnay, ABC placed seventh overall. “The style of wine we are making is a style that appeals to in-ternational tasters and critics, more so than domestic.” Clendenen ex-plains. You might not be surprised to hear, despite the awards and ac-colades ABC has been attributed over the years, they’re not stopping. Clendenen is starting a new Pinot Noir, Chardonnay and Pinot Gris project in Germany, “It’s manifest destiny, if you don’t keep moving you’re falling behind.” margerum Wine Company start-ed in 2001, but the owner and wine-maker doug margerum was already well known in Santa Barbara’s wine scene. his family had run the Wine Cask since 1981, turning what was just a wine shop, into a destination food and wine restaurant known across the US. In 1994, they were awarded the Wine Spectator Grand Award (and every year since), also it was home to Santa Barbara’s fu-tures tasting, a tasting margerum pretty much put on the wine-map himself which highlighted Santa Barbara’s best wineries. marg-erum’s tenacious work ethic has continued with his winemaking, he has turned margerum Wine Co from what was California’s small-est bonded facility producing a few hundred case a year to one of the

most recognized wine names in the US, with a huge following in Japan as well. In the early 2000’s marg-erum built a small, 240 square foot facility behind friend, and fellow winemaker, fred Brander’s win-ery, subsequently soaking in much of what he knows, creation and production-wise under Brander’s tutelage. Now margerum is hover-ing around the 5000 case mark, re-markable in such a short time. And feeling very happy with that, he has recently moved into his much larger winery in Buellton. marg-erum only makes wine he likes to drink, Rhône reds and Loire and Austrian whites, although they are not the most popular with consum-ers and critics, he is fine with that. especially since this ethos recently paid off, ‘Sybarite’ margerum’s Sau-vignon Blanc with grapes sourced from happy Canyon was one of Wine Spectator’s top 100 wines of 2012…an accolade sought by many but attained by few. margerum’s wine producing popularity has steadily grown over the years, but his future is about as about bright as that Sauvignon Blanc. In 1979 Bob Lindquist was work-ing at a wine shop in Los olivos, while there he struck up a friend-ship with Jim Clendenen an as-sistant winemaker at Zaca mesa. Lindquist was subsequently fired from that shop, for going to a Kink’s concert, and Clendenen got him a job as tour guide at Zaca mesa. This was only the beginning. Lindquist, has since become one of the lead-ing producers of Rhône varietal wines in California, at a time when everyone in the state was focused on Bordeaux grapes, Lindquist was in to Syrah and its ilk. In fact, Qupé is recognized in europe as much as the US as a bench-mark of high-quality, restrained style Rhône variety wine. 1982 was the first vin-tage of Qupé, which means poppy in Chumash, and in 1989 Lindquist got together with Clendenen and built a winery at Bien Nacido Vine-yards, the source of a some of their top-tier wines, where they’re both still producing wine today. While Clendenen was traveling the world with his Burgundy wines, Lindquist too was dazzling the critics in both sides of the Atlantic with his Rhônes.

Elegant Farmers

Doug Margerum

Bob Lindquist

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Justin Willett

more recently Lindquist, with his wife Louisa, have planted a prop-erty in edna Valley and named it Sawyer-Lindquist Vineyard. The first vintage was in 2008 and it is biodynamic certified. They are growing Pinot Noir, marsanne, Syrah, Grenache, Tempranillo, and Albariño. Lindquist is very happy with the first few harvests thus far, “The vineyard is yielding some of the best grapes for a few our most important wines, and the vines are still young, there is an optimism for even higher quality grapes as the vines mature.” may-be as much as he champions wines no article about Bob Lindquist can go without mentioning his love for the Los Angeles dodgers, whether he is pouring his wine in LA, London or at the rival city of San francisco…he is always don-ning the royal blue cap. There are not many winemakers in Santa Barbara who actually grew up here…. Justin Willett is one of the few. Willet is in his mid-30’s, his winery Tyler (Willet’s middle name) was only founded in 2005 and the wines he’s making are some of the most talked about and sought after in the US right now. Willet got into wine via the restaurant route, he was pouring wine at restaurants in LA, then eventually moved back to Santa Barbara where he was man-aging clubs at night and cleaning barrels during the day at Arcadian Winery in Santa maria. It was in his second harvest that Tyler was born. Willett is very focused about what he wants, for example, while mak-ing Tyler at a custom crush facility he didn’t use the communal press and pumps, rather he rented the machinery from a friend. This prob-ably says a lot about the winemaker, mostly that he doesn’t want any sur-prises and rather be in total control of his final product. The wines Wil-let’s makes are about as focused as he is, Tyler is his Chardonnay and Pinot Noir program, but Willett is involved with a myriad of other projects, mostly with sommeliers as partners, there is Lieu dit, which is about Loire variety wines, and Vallin which is concentrated on the wines from Northern Rhône. The rafters of his winery are adorned and decorated with empty bottles of some of the most recognized

wines of france. “We drank most of those last harvest,” he says looking up at them, “how can I expect the crew to understand what I’m about if they do not know the end goal.” Willett graduated from UCSB with a BA in history of Art and Archi-tecture degree, this appreciation for creativity is definitely evident through his winemaking. With a particular interest in the anti-indus-trial movement of arts and crafts, Willets wines themselves could be considered a homage to the age old craft of unobtrusive winemaking. Sashi moorman is behind the la-bel of some of the most interesting and cutting edge wines coming out of Santa Barbara. he got his start in 1996 working at ojai Vineyards, for the famous Adam Tomach. five years later in 2001, he moved to Santa Barbara County to head up the winemaking for a new project, Stolpman Vineyards, for whom he is still making wine. his label, Pie-drasassi, is an ode to the joy of mak-ing wine “At Piedrasassi we have a strong appetite for adventure and embracing the element of chance” he explains. While at Sandhi and more recently, domaine de la Côte moorman is trying to express the character and terroir of the Santa Rita hills AVA with Burgundian va-rietals. his wine style is very much european as moorman champions the restrained flavor, low alcohol, high acidity, type of wine. for ex-ample, a soon to be released red wine from Piedrasassi is coming in at 10.5% alcohol, something completely unheard of with most wines made west of the Atlantic. he doesn’t stop at wine however, fitted in the back of Piedrasassi, in what used to be the barrel room, is a custom made brick wood-burning oven, for his newest project - New Vineland Bread. Because for moor-man, the wine circle is not com-plete if food is not involved, so why not grow your own heritage wheat to make your own bread with yeast from your wine barrels? despite heading up a lot of these projects moorman does not believe it’s all about him “most of my good for-tune comes from having such a great business and life partner in my wife, melissa, and our uber-talented employees and colleagues who we work with every day.”

Elegant Farmers

Jim Clendenen


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VOTED BESTWINE SHOP

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

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Grand Opening!

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– Cheers, Bob Wesley and the Winehound Crew

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Two of my guests for our rehearsal dinner showed up an hour and half late due to some undisclosed extra curricular activities. I was

clueless to crime, however, my sister pulled the two offending gentlemen aside and carefully explained that they were bad wedding guests and that this behavior better be gone by the “big day” or else. The guys were thoroughly admonished and even went so far in saying on the wedding video how sorry they were, and that they would make it up to me. This is how I got my wine cellar. A gift I never thought I’d receive, and an appliance I love more than I thought possible. We originally asked for the smaller model, but after a couple months traded it in for the 24” model for more storing power. It creates the perfect environment for your wine…and so much better than the fridge. Available in many different sizes with sev-eral varieties of clear, fluted glass or solid door finishes. —crista Fooks

Available at Warehouse discount Center; go to www.wdcappliances.com for a location nearest you.

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Urban Notes


Calling all locals: If you’re looking for something truly Santa Barbarian

to do the next time you have a free day; whether its enter-taining some long lost college friend from out of town, or simply enjoying the downtown scene with a date, hitting “The Trail”…Urban Wine Trail, that is, is a definite top ten option. The Urban Wine Trail is a unique take on any wine tasting tour. There are not many places that offer such a huge variety of wineries, plus a lot more fun than your average wine tasting tour: where else can you sample such a variety of the very best wines SB has to offer, in a range of different settings, from the classic atmosphere of el Paseo to the casual and innovative flavors of the funk zone, just a few steps from the beach. Although many of the winer-ies are next door to each other there are in fact a few distinct areas of ‘The Trail’, and if you’ve got only a day in town, or even a few hours, here is a snapshot of what’s available.

UptowNLike a small cluster of tightly packed grapes, three tasting rooms sit almost on top of each other at the Anacapa Street en-trance of old el Paseo. Grassini family Vineyards is the newest tasting room at el Paseo. Grassini, whose winery is located in happy Canyon, mainly focus on Bordeaux vari-eties. Take the 2010 Articondo, for example, a classic blend of merlot, Cabernet Sauvignon and Petit Verdot, such a fresh wine with bright red berry fruit, hints of light coffee and grippy

wine tasting at its funky best

(continued)

BY LoUIS VILLARd PhoToS BY eLIoT CRoWLeY

The tasting room at Carr Winery


tannins. But make time to also try their Sau-vignon Blanc, with the unique lemon mar-malade flavors of happy Canyon. Next door, doug margerum of margerum Wine Company has all sorts of red Rhône va-rietals, the man himself chuckles as he tells me about his favorite region “I might as well make wine that I like, because if I’m not go-ing to sell them I’ll have to drink them.” he also makes Austrian style whites and Sauvi-gnon Blanc. Not usually on the tasting menu, but definitely worth a purchase is his new-world style Sauvignon Blanc ‘Sybarite.’ Au Bon Climat, better known as ABC, is considered one of the more famous wineries in Santa Barbara County. In true ABC style, it has to be different, “Where else in a Santa Barbara tasting room can you buy magnums of ten year old Chardonnay?” says Jim Clen-denen, the jovial owner and winemaker. Jim, himself, went through his winery’s cellar to put some of the treasures from his library collection back –on sale, there is really no-where else where you can buy 10 to 15 year old wine for a little more than the original asking price. ABC is well known for their Burgundian wines, here, you’ll be able to try some of the county’s finest.

East-sidEdown towards the east side of town, on Salsipuedes Street you can stop in to Carr Vintners. from the outside it looks like a miniature airplane hangar, but don’t let the façade fool you! This tasting spot is one of the hippest on the south coast featuring a laid back, barrel room vibe like no other. These folks know how to serve and enter-tain in their comfy seating areas and actually encourage you to bring your own pizza, and have a game of shuffleboard as you sip the many varietals by the glass or bottle. Ryan Carr, the owner and winemaker, is a Pinot Noir fan, but what you have to try is his 2010 Cabernet franc, from Camp four Vineyard, with soft berry fruits, a hint of tobacco and dried leaf: an overall light and elegant wine. Another fan favorite is the harvest Girl Syrah series, with aromas of white pepper, blackberries and spice it just begs to be pur-chased by the case! A little further east, towards milpas you’ll find Jaffurs. Craig Jaffurs was fed up of driv-ing north to Santa maria every day to make his wine, so he thought, why not build a win-ery downtown, and did just that. Adorning its walls with vintage surfboards but in the

barrels it’s all Rhône. “Not many other peo-ple were making Rhone when I started (way back in the mid 90’s) and I just loved what it was all about” he explains. here, the 2010 Jaffurs Santa Barbara County Syrah, is such an easy wine to sit back and enjoy, with love-ly soft berry fruit with a hint of that typical Syrah spice. The tasting room is in fact the actual working winery, don’t be surprised to see pumps, hoses, and all sizes of tanks just a couple of feet from where you’re standing. No fluff here, just great wine. Slightly off the beaten path is Whitcraft Winery. founded in 1985…which for some of us doesn’t seem like that long ago, but in the annals of Santa Barbara wines could be considered the middle Ages. Started by Chris Whitcraft, it is now run by his son drake. for a young guy drake is making some mature wines. his knowledge comes from years of trying wines from his father’s wine shop mayfare Wine, in montecito, plus a lot of time learning from close fam-ily friend, Burt Williams of William-Seylem fame. “All you need is one conversation with Burt to learn loads,” drake explains. The wines here are by no means simple, they are very modern french in style, and drake

The tasting room at Grassini Wines

in El Paseo.


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likes whole cluster fermentation, which tends to give wine an extra lift in freshness. Whitcraft has been here for a while, and now with drake at the helm, the future looks assured.

FUNk ZoNEThe funk Zone is really the heart of the Urban Wine Trail, at the last count there were seven dif-ferent wineries here, amongst the once forgotten alleys with new ones popping up every month. It is so easy to just wander in to the area and quick-ly find yourself standing at a bar tasting through a flight or just buying a bottle, ripping a cork and having a few glasses in the sun. one of the more established stops is oreana, in what used to be a tire shop, on the corner of Anacapa and Yanonali. If for some reason you can’t find it, you’ll definitely hear where it is. As much as it is a winery, oreana has become the go- to spot in the wine social scene. most every Saturday and Sunday the winery hosts ‘Weekend Winedown’, where local bands play on stage in the afternoon. Lots of big reds to try here, and especially nice is the 2010 Tempranillo, a hefty glass, rich in flavor and hearty on the palate. Still on Yanonali, across the street and down a block towards Santa Barbara Street, is a pair of recently opened tasting rooms that are also quite worth a visit. Pali Wine Co. sources grapes from up and down the west coast, so you could try an oregon Pinot next to one from Santa Barbara. They also have a nice patio and most weekends will have a food truck parked on the street just

Kunin Winery


out the door. Next to them is Anacapa Vintners, owned by Seth and megan Kunin (who just happen to own Kunin Wines around the corner). Kunin mostly offers Rhône wines (plus one tasty Chenin Blanc) while Anacapa showcases varietal expression from specific growing regions in Santa Barbara. for instance, from happy Canyon they have a merlot, from Santa Rita hills a Pinot Noir, from Los Alamos a Syrah and Grenache, introducing the public to the best suited wines from each area. It doesn’t stop here, though, as the Urban Wine Trail boast seventeen wineries in total. others to have a look at are munici-pal Winemakers on lower Anacapa in the old divers den, deep Sea on the Stearns Wharf, or Summerland Winery about 10 min-utes down the 101 in Summerland. And your enjoyment of these wines doesn’t have to stop once you’ve left the tasting room. As a lot of these wineries are so small distribution is limited, so what better way to regularly receive your favorite tipples than to join a wine club. They usually include some sort of purchasing dis-count, free tastings and a party or two, well worth signing up for especially if you already enjoy the wine! Reading about it might be fun, but the best way to explore and enjoy the Urban Wine Trail is to stomp the path yourself. Grab a map, try to get lost, try it on a rented bike and have a bit of an inner-city adventure! All options considered, you’d be hard pressed to find another wine tasting setting like this.

Yanonali St.

State St.

Anacapa St.

Santa Barbara St.

Garden St.

Salsipuedes St.

Sola St. Victoria St.

Anapamu St.

Figueroa St.

Carillo St.

Canon Perdido St.

De la Guerra St.

Ortega St.

Cota St.

Haley St.

Gutierrez St.

Reddick St.

E. Montecito St.

Quarantina St.

Ashley Ave.

Milpas St.

Anacapa St.

Castillo St.

Montecito St.

Cabrillo Blvd.

Chapala St.

De La Vina St.

Yanonali St. Calle Cesar Chavez St.

Quinientos St.

Grassini Family Vineyards

Kunin Wines

Deep Sea

Margerum Wine Company

Carr Winery

SilverJaffurs Wine Cellars

Sanguis Wines

Au Bon Climat

Kalyra Winery

Oreana Winery Santa Barbara Winery

Municipal Winemakers

Whitcraft Winery

Cottonwood Canyon

Pali Wine Company

Santa Barbara

L.A.

S.B.

Evan

s Ave

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El Camino Real

Lillie Ave. Summerland Winery

Summerland

Orena Winery

map

cou

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Win

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Where friends meet

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

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



Lucky’s Pepper Steak and Pinot Noir from Summerland Winery.


Gone are the days of the hard, fast (and convenient) rules for wine and food pairing: whites with fish, reds with meat. In their place, a more liberal philosophy reigns, allowing foodies to pinpoint the perfect pour for their spe-cific meal, palate and preference.

Now, it’s just a matter of choosing. If a booming local wine region and a dining scene where lists of 500 wines are commonplace leave you wondering where to begin, consider these tips from three seasoned food-and-wine matchmakers. 1. COMPLEMENT or CONTRASTThere are really two paths you should consider first when pairing, according to Mitchell Sjerven, owner of the Santa Barbara-focused wine country restaurant Bouchon Santa Barbara and partner at Wine Cask and Intermezzo: to complement or to contrast. Making an ar-gument for either direction, the Bouchon Scallop Trio features one scallop served with a citrusy grapefruit marmalade that pairs well with

a palate-cleansing, crisp, contrasting Sauvignon Blanc, while another scallop is served with a creamy risotto, best accompanied by a Char-donnay of equal richness. Just don’t take the principle too far. Sam Marmorstein of Los Olivos Café and winemaker of his backyard-vine-yard grown Bernat wine label, says that extreme flavors, such as foods or wines that are too “sweet,” or imbalances like “heavy” wines with “light” foods can spoil the pairing.

2. PREPARATION OvER PROTEINleonard Schwartz, executive chef and general manager of Lucky’s in Montecito, says there’s no question that big reds go well with dark meat, and lighter reds with the lighter meats, like pork or veal—“But nothing is etched in stone.” Why the caveat? Sjerven explains, “It’s really not the protein that drives it; it’s what the chef does to it.” For instance, when people demand that fish should be served with white wine, he says what they’re really imagining is a dish like Dover sole with beurre blanc sauce; at Bouchon, the salmon dish is often pre-

ThE NEW RulES OF WINE PAIRING(There aren’t any!)

By JAMIE RELTH

Photos by Michael Brown, Ashley Renée, Shelly vinson and Bill Boyd

King Salmon and Sanford Chardonnay from Blush Colorado Lamb Loin and Lone Madrone 2009 Tannat at Downey’s


Chef and servers from bouchon and sister restaurant, Wine Cask, gather at weekly wine pairing meeting to discuss

new menu offering and local wines.


Phyllo Wrapped Tiger Prawns with Coconut Curry Sauce and Tercero’s The Outlier 2010 from Opal Restaurant.

Aldo’s Cilantro Chicken Raviolis with Santa Barbara Winery Chardonnay.

Palace Grill’s famous Pork Chop with Pinot Noir from Fess Parker Winery.

Lamb Loin with vegetable ratatouille with Jaffurs Syrahat Petit Valentien.


pared with really hearty, earthy, full flavors that are “screaming for Pinot Noir.”

3. SPICE IS NOT ALWAyS NICE According to Marmorstein, it’s important to think about the type of cuisine you’re preparing, before pairing. “I think really spicy food clashes with wine,” he says, explaining that he opts for pastas, fresh fish, vegetarian dishes and other natural pairings at his Mediterra-nean-California cuisine café. “Sushi might go well with a certain type of wine, but usually it’s beer.” Sjerven seconds this opinion, saying, for example, that neither the humid climate of Thailand, nor its spicy cuisine is really conducive to wine, and something like a spicy chipotle marinade with a rack of lamb will not go very well with a subtle Pinot Noir from Santa Barbara.

4. PLACE THE TASTEunderscoring the “spicy” argument is the idea that food and wine pairing has its roots in the soil. Sjerven says that for Bouchon, which serves food sourced as locally as possible, he offers exclusively Santa Barbara wines. Not only does this make for an authentic experience; it also allows for natural pairings based on a shared taste of place. “If I were to travel to Italy, you’d never catch me drinking a bottle of California wine—please! I think, ‘When in Rome.’ That’s half the fun,” he says. Schwartz, however, whose wine selection is global in reach, counters that, while Italian wines like Sangiovese and Nebbiolo can be found in California, they don’t always have “the finesse and the devel-opment,” of the wines grown in the terroir of the traditional Tuscany and Piemonte regions.

5. DON’T JuDgE A WINE By ITS LABELFamed names and steep price tags do not ensure a perfect pairing. It’s what’s inside the bottle that matters most. Marmorstein points out that most wineries do not make all wine varieties equally well, so he tries to pick the winery’s strongest representative—perhaps a Rhône blend from Beckman, a Pinot from Alma Rosa. Similarly, Schwartz says that an ideal wine matches the food as well as the desired price point. For the lucky’s bone-in filet mignon special, for instance, he would recommend a big Cabernet—whether that means a simple glass of Frank Family Cabernet, a Faust Cabernet from Napa ($95 per bottle), or the Grgich hills Yountville Cabernet ($275). “Any of those wines would marry perfectly with that steak.” Critic’s reviews or recommendations from sommeliers can help with the process, but as Sjervin notes, when it comes down to it, “There’s really no right or wrong.” The only mistake may be to forgo the wine and miss out on what all three gourmets describe as a critical element of enjoying food.

PERSONAL PERFECT PAIRINgS:BOuChON SANTA BARBARA Maple-Glazed California Duck Breast & Confit of Thigh + Melville Estate Pinot Noir ~ Mitchell Sjervin

lOS OlIvOS CAFÉ Skuna Bay Salmon + Bernat Sangiovese ~ Sam Marmorstein

luCKY’S Duck Special, made with port and dried cherries + Paul lato Pinot Noir ~ leonard Schwartz

Sautéed Diver Scallops on a bed of Bok Choy and Forbidden Rice with Yuzu Gastric and Lemongrass Ginger Emulsion Ciao

with Dragonette Cellars 2012 Rose from Seagrass.

Seared Ahi Salad with Brander Sauvignon Blanc from Chuck’s Waterfront Grill.


Lemon and Butter Sautéed Abalone from Sly’s and Jaffurs Sauvignon Blanc.

Alaskan Halibut Steak with Spinach and Au Natural Sauvignon Blanc from Brander Wines at FisHouse.

Lamb Sliders from Café Stella with Bridlewood Estate Chardonnay.


14-Ounce Prime Filet from Holdren’s and Carr Winery Pinot Noir.

Bouchon’s Crispy Skin Salmon with Asparagus, German Potato Salad, Frisee, Thyme Beurre Blanc, Whole Grain Mustard Glaze with Melville 2009 Estate Pinot Noir - Santa Rita Hills.

Rabbit Sausage Pappardelle, Asparagus, Blistered Tomato & Blood Orange from Wine Cask with Sweeney Canyon 2009 Pinot Noir.


Filet of Sole with Angel Hair Pasta, Asparagus and a Caper Ratatouille from Louie’s at the Upham. Paired with Foxen Chardonnay.

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Roasted quails stuffed with sausage on polenta & Sicilian ratatouille from Olio e Limone paired

with Brander Cabernet Sauvignon. Pan seared Diver Scallops with Foley Pinot Noir.

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LOCAL WINES yOu JuST gOTTA OWN…

If you were to have a modest, but

very elite, private wine cellar of

say, a case and a half…18 bottles

of some of the best vine the region

has to offer, the following would

be a great place to get started. A

sampling of the tried and true…the

up and coming…the possibly famous

and the go to perfect paring choices

for local fish, meats and cheeses…

or simply sipping on a porch swing.

Raise your glass to the following!

All wines available at the Winehound on upper State St. in La Cumbre Plaza.

Top Cellars

BREWER CLIFTON CHARD Wine Advocate rating: 90...”The 2009 Chardonnay Mount Carmel comes across as quite intense and deep. layers of expressive tropical fruit fill out the wine’s broad shouldered frame nicely.”

JONATA 2008 TODOS Wine Advocate rating: 92 “Bursts from the glass with expressive blackberries, blueberries, smoke, tar and incense. It is an exotic, full-bodied wine supported by considerable freshness and vibrancy.”

vERDAD 2009 TEMPRANILLO SAWyER-LINDquIST vINEyARD has pretty perfume of cardamom and cherries with hints of herbs de Provence. On the palate it is full bodied with pure flavors of sour cherries layered with hard spice, cocoa and a touch of delicious toasted oak.

PALMINA 2009 SANgIOvESE uNDICI International Wine Cellar rating: 91...”Bright cherry on the nose, with sexy baking spice and floral notes adding nuance.”

TyLER 2010 PINOT ENCANTADA underground Wineletter: “Dark in color with great blackberry fruit and impressive balance, depth and concentration.”

STOLPMAN SyRAH ESTATE Wine Advocate rating: 90+...”This is a fabulous entry-level Syrah from Stolpman with tons of immediacy and terrific overall balance.”


PAuL LATO 2011 PINOT NOIR MATINEE A multi-vineyard blend of Paul lato’s superb Pinots; lush, elegant and hard-to-get

BECKMEN 2010 gRENACHE Awash with red fruits (strawberry, cherry and currants) with side notes of lavender and minerality

BRANDER Au NATuREL very loire valley-like, with bright acids and minerality accompanying the citrus and delicate herbal notes

TyLER 2011 PINOT LA ENCANTADA underground Wineletter: “With a deep color this Pinot Noir has a gorgeous floral perfume with hints of spice and berry fruit.”

STAR LANE 2010 SAuvIgNON BLANC Wine Enthusiast review: “This is crisp in acidity, tasting slightly sweet in citrus and apricot jam, with notes of green pepper and gooseberry that provide balancing complexity.”

MARgEREuM 2010 M5 International Wine Cellar rating: 90..”Spicy black rasorange aromas are complicated by suave floral and anise nuances.”

FOxEN 2011 PINOT SMv Displays the bright red summer fruit of cherries and strawberries, with notes of cinnamon and clove, a velvety texture and a long lingering finish.

DRAgONETTE 2012 SAuvIgNON BLANC Aromas of mango, guava, cantaloupe, white peaches, fresh pineapple and lemon curd are complicated by chalky minerals, floral notes of honeysuckle

TATOMER 2010 RIESLINg KICK ON RANCH International Wine Cellar rating: 91...”Intense spice- and mineral-inflected citrus zest and pear aromas are accented by white pepper and quinine.”

PIEDRASASSI 2009 SyRAH CENTRAL COAST Wine Advocate rating: 92+...”Black pepper, dark red berries, savory herbs and mint meld together beautifully in this medium-bodied, refined Syrah.”

JAFFuRS 2010 SyRAH SANTA BARBARA COuNTy Wine Enthusiast rating: 92...”here’s a rich, ripe, opulent Syrah, all jammy blackberry, cherry and currant flavors, sprinkled with black pepper .”

BRIDLEWOOD ESTATE 2009 MONTEREy CHARDONNAyA medium bodied Chardonnay with a floral and spice nose, and notes of tangerine, citrus and honey with a smooth and sleek vanilla finish


Michael Kourosh and his 25,000 square foot Design Center showroom.


my sales go down 30% if I wear jeans,” laughs elegant, friendly, and enthusiastic michael

Kourosh, as he shows me around his stunning new 25,000 square foot home design showroom, arguably the largest in Santa Barbara and perhaps the entire county. The nattily dressed 43-year-old father of two is a well-known Santa Barbara businessman, initially recognized for his knowledge of Persian and oriental rugs. his mag-ic carpets, rugs and tapestries have graced many of the finest homes from hope Ranch to montecito, as well as the four Seasons Biltmore, San Ysidro Ranch and more recently, el encanto. over time, Kourosh felt the need to expand his inventory to include home furnishings and decorative accents, working with the design trade and retail buyers. Santa Barbara design Center, his vision, was born. Based on State Street for decades with his store Rugs and more, just across the street from the Santa Bar-bara museum of Art, he noted that changes in the downtown landscape prompted his recent move, noting higher rents were pushing out many locally owned businesses that couldn’t compete with large national retailers that moved to downtown in recent years.

Savvy Style!sb design center offers well appointed form, function and all things beautiful.

by leslIe a. Westbrook

Photo by mehosh diziadizio

(continued)


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Kourosh’s back-story is an interesting one. he was born in Persia in 1970. After the revolution in 1979 and start of the war, michael’s parents—wanting to make certain that their teenage son wouldn’t have to fight in the Iran-Iraq war—“shipped” the 15-year-old off to Germany. he lived on his own, and attend-ed college in hamburg, but was under the watch of a relative. “After school hours, I worked for my uncle. he was one of the biggest rug importers from Persia who sold to clients around the world,” said Kourosh. Under his tutelage, michael learned about antique rugs (100-200 years old) and tribal rugs, as well as rare classical carpets that have survived 300-700 years. While studying mathematics at hamburg Univer-sity, michael came to visit his cousins in Santa Barba-ra and “fell in love with the area’”. After graduating, he moved to town and, noticing the lack of high-end Persian and oriental rugs available, opened his first shop in 1990. fast-forward 23 years later, to the new showroom, where room vignettes help the buyer imagine how pieces would fit in an interior setting. on a recent tour of the new space, my eye was drawn to many items: rattan baskets with leather handles ($69 - $149), handsome and, more impor-tantly, comfortable, custom sofas (under $2,000) and a chaise by Rhineback that would suit Lady Racam-ier to a tea ($3,790). The Zooey, a mid-Century style couch Kourosh manufacturers here in California ($1,679) is perfect for current tastes, as are stunning french-style chandeliers that holds candles on sale for $2,900. There is something for every budget, including plush pillows ($69) and throws ($100 and up). There are also lamps, mirrors and all manner of decorative accents. The upstairs is filled with a cornucopia of treasures to sift through, including a smattering of Asian and european antique pieces and custom made pieces of recycled wood incorpo-rating antique elements. Additionally, Kourosh has added fabric lines –including Ralph Lauren, Kravet, Lee Jofa, dura Lee and Robert Allen for upholstery purposes on his line of custom soft goods, as well as for drapery and other needs. “designers love us,” noted Kourosh, who is as passionate about pleasing those professionals as their clients. “They can select a range of pieces for an installation that can be delivered the next day. We also have our own manufacturing capabilities here in California, so we can build and deliver our custom furniture very quickly.” Kourosh is as proud of his two children Kevin, 12, and Nicole, 10, as he is of the fact that his business has been voted #1 Rug and furniture Store many times over the past 20 years by Santa Barbara News Press readers. despite being “most comfortable in jeans and cowboy hat,” the Santa Barbara design Center owner is savvy enough to know better, than to mess with a proven formula. The next time you pop into SBdC, whether wearing jeans or Chanel, just look for the well-dressed gentleman, anxious to please.

Santa Barbara Design Center, 410 Olive Street (across from Home Improvement Center), (805) 962-8555. Open Monday – Saturday 10 am – 5 pm. www.santabarbaradc.com


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The one design trend that is here to stay

Acommon concern amongst homeown-ers who are embarking on a remodel or design of a new home is how to make

the right design decisions. There are literally hundreds of decisions to make when contem-plating any home improvement project. New design trends can be found on every magazine rack – some of which are in direct conflict of each other. every decision takes time and ef-fort, and ultimately each design decision comes with a price tag. fortunately, there is one de-sign trend that I believe homeowners can em-brace with confidence: open floor plans. The openness and spaciousness of a room is usually our first impression when walking into a home where this design feature is a focus. older homes are remarkably fragmented with hallways and walls, resulting in spaces with little daylight and restricted circulation. This ultimately makes a home feel smaller and less inviting. design decisions that focus on revers-ing this feel are often the best decisions that can be made with any project. Whether the project is small or large, fo-cusing on a few key elements will help you accomplish an open feel in your home. most people will respond naturally to increased daylight, brighter spaces, and areas that have longer line of sight connectivity. essentially a

room or space will feel bigger and more com-fortable if you can see farther. here are a few examples:

•Designdecisionsthatincreasenaturallightthrough skylights, more windows or doors with glass make a space feel brighter and increase our view or line of sight to the outdoors. on my own home I recently replaced two win-dows with a larger french door. This not only increased my visual connection to the outdoors but I now can open up a large portion of the exterior wall to the outdoors, thus making the indoor space feel larger.

•Good lightingalsoplays an important role.dark rooms feel more claustrophobic. If nat-ural light is not an option, then adding more artificial light to a space can enhance how we perceive the space.

•Making a space feel more open doesn’t al-ways mean that walls need to be torn down. Re-moving or replacing “heavy” features like older rock fireplace surrounds can have a dramatic impact. A heavy stone clad wall (think 1960’s Bank of America) replaced with newer, lighter materials will reflect more light and make the space feel larger and more open.

•Taller ceilings or vaulted ceilings increaseour sight lines and make a room feel larger. Anytime you can raise the ceiling you should.

•Perhapsthemostpopularrenovationiscon-necting kitchens with dining rooms and living spaces. Though this often means that walls come down, we are often accomplishing this with opening up “interior windows” in walls to allow the visual connection without tearing down the whole wall. Increasing flow and circulation by opening up the transitions points between rooms and connecting the interior to the exterior are strat-egies offer dramatic changes to a space that will outlast any current design fads.

Allen Associates, www.dennisallenassociates.com, 805-884-8777.

open floor Plans by bryan henson, President Allen Associates Builders

U P G R A D E S

Phot

o by

Jim

Bar

tsch

Before


Home FurnisHingsinterior Design

AntiquesAccessories

giFts

1323 State Street Santa Barbara California 93101

805 962-6909 www.indigointeriors.com

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!


S PA C E S

enhance your mood…This charming and elegant dining room setting was

achieved by using an open floor plan design that flows from the kitchen to the living room. And,

depending on the viewing angle creates a unique mood about the space. Custom moldings, accent rugs and modern chandelier finish the room in true montecito style.

Construction and design by Santa Barbara Design and Build.www.santabarbaradesignandbuild.com 805-453-0518.

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A blend of historyThe clean, modern lines of the Wood mode

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Powder room conversionFunction follows formality in this full

bath conversion to an elegant powder room. Accents include an

antique Japanese chest (on lower shelf) which is used for storage, solid teak counters and doors, large mirror and stone tile floors. The original shower stall became a niche for the toilet.

Design offered by Genny Cummings owner of Indigo Interior Design. 1323 State Street. 805-962-6909. www.indigointeriors.com

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Secret Gardens

Phot

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

6920 Market Place Drive • Goleta

(805) 685-8900 • holDrens.coM

It’s only a dream away

every residential landscape ought to have with-in it a Secret Garden. That very special place where one can get out of the din of the day

and quietly smile to one’s self. When I walk through properties I always spot these potential “escape ways” into Alice’s Wonderland. Usu-ally a tiny bit of imagination is all that is needed as they are already there awaiting your own magic touch. You’ll find such a sanctuary in the most unexpected of places. Along the side of the house or garage is a likely place to look. here in this long-forgotten place you may find old clay pots, empty nursery cans and a rusty wheelbarrow with a flat tire. It doesn’t sound very in-spiring I know, but when you clean out the area you’ll notice for the first time a woody, old overgrown tree, shrub or vine. Remove its dry sticks to reveal the gen-esis of your shelter. Kids call these places forts; “The Authorities” refer to them as homeless encampments and you may just call it “no man’s land”. Regardless of the name just about any corner or your property can be transformed into a personal oasis where you can tuck yourself away from life and take a few deep breaths. how does one make a “hobo camp” into a secret garden? This is when the fun begins. Imagine! Yes, you. Go ahead. Imagine some more. feels better al-ready doesn’t it? Now take those imaginings of how it could look and build on it. Ask yourself “What flower-ing, shade-loving plants do I like?” oh yeah, and fra-grance would be marvelous, perhaps osmanthus and heliotrope. You get the idea, just keep creating and believe me the secret garden will evolve. With any luck you’ll have a much more inviting spot for your secret garden than the side of your garage. maybe there is a stand of trees or a creek at the end of the property. Instead of fencing it off, exploit it. If no such likely zone exists you may need to get even more creative. Approach the landscape as a child would when playing hide and Seek or going on an easter egg hunt. Let curious wonderment guide you through the garden until you arrive at just the right spot. Now settle in and surround yourself with all those imaginings you dreamed up earlier. It is possible with some creative pruning you can create your secret gar-den right then and there. It may require a trip to the nursery to acquire the plants and things you like, but go ahead and splurge on it. Treat yourself to a little garden bench or “Bistro Set”. how about a birdbath? make up your own examples and get busy creating your Secret Garden. It’s personal opulence without guilt. Until next time, fill your garden with joy!

—Lisa Cullen

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. Follow her blog at www.gardengos-sipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Sat-urdays at 11am.


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

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

(805) 689-7776 • [email protected]

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2 cups William’s excalibur Apple Cider 2 Tb apple cider vinegar 3 shallots -- minced finely 1 teaspoon dijon mustard 1 tablespoon Santa Ynez sage blossom honey from San marcos farms

Place the cider in a saucepan over medium heat and simmer until it has reduced to 1/3 cup (this can be done 1-2 days in advance and kept in the refrigerator).Combine and whisk mustard, honey, vinegar and reduced cider in a bowl. Slowly add walnut oil and canola oil while continuing to whisk. Add shallots and salt and pepper to taste. Place vinaigrette in a sealed jar that can be shaken prior to dressing the salad.

for the salad 2 heads living butter lettuce from Carpinteria-based hollandia Produce 8 tablespoons goat cheese 1.5 cups candied walnuts 2 Bosc pears, cored and thinly sliced Kosher salt and freshly ground pepper

Rinse, dry and gently tear the but-ter lettuce into bite-size pieces. Slice the goat cheese into thin rounds using dental floss. Shake the vinaigrette vigorously and pour it over the lettuce in a large bowl. Toss to combine. Plate the lettuce, sprinkle the walnuts over and place 2 rounds of goat cheese and 3-5 slices of pear on top of each.

pletely cooked (pour off excess fat). Replace pan over fire and increase heat. Sear cooked confit leg until exterior is golden brown. Return breast to pan, add bourbon glaze and cook until a syrup-y consis-tency. finish glazed duck in the oven at 450° for 2-3 min. This will cook center slightly and heat duck. After removing breast from oven let stand for 2-3 min., then slice. on the plate, place heap-ing mound of succotash in center, arrange duck slices around suc-cotash. Place duck confit on top of succotash and garnish with thyme.

craB-StuFFed SQuaSh BLoSSomS(for 4 people)

16 squash blossoms 2 cups fresh rock crab meat 3 scallions, minced 2 Tbs. lemon juice 1 cup fennel bulb, grated pinch of white pepper or chile powder Tempura batter frying oil

Combine the crab, scallions, fen-nel, and pepper. Stuff the squash blossoms, gently twisting the top of the petals to secure the crab filling.dip in tempura batter and

fry in hot oil until golden. Serve hot atop a bed of spicy baby greens seasoned with olive oil and lemon juice.

inSaLata caPreSeThis simplest of salads is very easy to prepare, but key is the quality of ingredients: buy the most fragrant tomatoes, the freshest basil, the highest quality olive oil you can afford. Fresh mozzarella di buffala imported from Campania is the best. Mozzarella should be so soft it melts in your mouth. Look for the best you can find. It is expen-sive, but so good.

Ingredients for 4 servings: 6 to 8 ripe Roma tomatoes 1 lb. fresh mozzarella di buffala 4 Tbs. extra virgin olive oil fresh basil leaves, chopped Salt & fresh ground pepper

Slice the tomatoes and arrange in a circle on four individual plates. drizzle a tablespoon of olive oil on the tomatoes. Sprinkle with salt and pepper, and with fresh basil. Place a 1/2 ball of fresh mozzarella cheese in the center of each plate. Serve. —Compliments from the kitchens of Trattoria Mollie in Montecito.

(continued from page 18)

(continued from page 23)

cider

home cooking

Landscape Design& Installation

for over 40 years

MontecitoLandscape

For a Free Consultation

Call 805 969-3984www.montecitolandscape.com

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

“Fill Your Garden with Joy”


9/30/2013


The elixir of Well-Being

Nothing feels quite so decadently luxurious as a facial. That’s just how it is. If you’ve ever had one, you know exactly what I mean. maybe it’s the cleansing, which feels so different when a professional is washing your face and gently massaging it. maybe it’s the Clari-

sonic cleansing, the vibrating brush gliding gently over your skin. maybe it’s feeling of the steam blowing ever so gently on your face, which makes you feel as if you are suspended in time. Per-haps it’s the microdermabrasion, which polishes your skin as soft and smooth as a shiny new stone. It might be the Venus freeze, which feels like a warm stone massage relaxing you even deeper. or the cool mask afterward, soothing your skin and causing you to feel alive and radiant. Whatever it is, whether one of these things, or a combination of all of the above, one thing is for certain, it is luxury incarnate. There is so much variety in choosing a facial, too. Some of the components in a facial remain the same; most facials have an initial cleansing, a steam, extractions and a cleansing at the end, but it’s the juicy caramel center of the facial that is creatively changeable and malleable. The center of the facial can be filled with a 24K gold mask, a caviar mask, a cranberry mask or a collagen seaweed mask. It can be filled with an illuminating peel or a radiofrequency device, such as the Venus freeze. These choices are what make the monthly facial fresh and alive with possibilities. Not to mention all of the wonderful benefits there are when you make a facial a regular part of your skin care regimen. As dr. Kathleen Griffin of The G Spa says, “A monthly facial is not only the foundation for maintaining good skin care, but can also be remarkably therapeutic for overall wellness. I highly recommend it on a regular basis!” from deep cleansing to gently coaxing pores open for extractions, to gentle massage and skin tightening masks, facials are the elixir of well-be-ing for that most gazed upon center of attraction, your beautiful, fresh face. —Cynthia Grancourt, Freelance Beauty Writer and Marketing Director of The G Spa, Santa Barbara

off the shelf

I can excuse goofy, over-the-top marketing when it’s for a product that is inherently good for you. The subtly comical pack-

aging and website hype for Nor-Cliff farms’ fiddlegreens [“What are fiddlegreens? (They’re) wild organic fiddlegreens—the healthy choice—as mother Nature intend-ed!”] adds some additional interest to the oth-erwise staid promotion of a “new” vegetable. Circular definitions aside, fiddlegreens are known more by their common name of fiddle-head ferns, the budding spirals of new frond growth from the Matteuccia struthiopteris, or ostrich fern. Surprisingly, the company steers clear of mentioning that fact. (Perhaps it’s too strange a concept the wholesale eating of—eeek!—plants.) Yes, high in iron, potas-sium, niacin, riboflavin, magnesium, phos-phorus and vitamins A and C, but how do they taste? Well, they smell remarkably like spinach when cooking and taste somewhat similar though with a strong addition of ar-tichoke, and a hint of green bean. (The label says similar to broccoli, but sorry, there’s no brassica bite in those spirals.) The kids liked them, but then again, my kids like a lot of weird stuff. once the initial hype dies down, these formerly obscure menu additions are sure to gain acceptance and become yet an-other side dish—thanks to our national pur-veyor of interesting edibles, Trader Joe’s.

Available at TRADER JOE’S for $3.99/bag.

H E A LT H


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

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

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TasTing room open daily 12-6pm813 anacapa sTreeT, #6downTown in el paseo

(805) 897-3366


The sweet and the savory…Four quick treat yourself ideas for either starters or dessert: 1 The famous raspberry Gelato from Via Maestra 42. 2 The elegant chocolate mousse pie from Paradise Café. 3 Marmalade Café’s velvety smooth version of clam chowder, a two-time Santa Barbara Chowder Festival winner. 4 Tangy and spicy ceviche from Cielito.

3 4

1 2

DININg OuT


ClassiC Downtown Dining

ReseRvations accepted • all MajoR cRedit caRds • couRtyaRd

PASTAS • MEATS • PIZZA • FISH • SALADS • CIOPPINO

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

A R T S & L E T T E R S C A F É

CARPINTERIAgarden Market. Offering very tasty sandwiches, salads,

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

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

MONTECITOCAvA. Experience the bold flavors of Spain, Mexico and

latin America in a romantic garden setting in the village of Montecito. happy hour 4-6, Weekend Brunch from 8am. [BlD] $$, (FB) 1212 Coast village Road, 969-8500.

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

Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and live Jazz on Wednesdays. Closed on Mondays $$ [lDBr] (FB) 50 los Patos Way. 969-6705. (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 relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Open for dinner from 6-10 p.m. daily.[D] $$$ (FB) 900 San Ysidro lane (805) 565-1700.

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

SANTA BARBARAAldo’s Italian Ristorante. Since 1986. Experience lunch in

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

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

guideB=breakfast Br=brunch L=lunch D=dinner

$=entrees under $15$$=$15-$25$$$=over $25

FB=Full BarB&W=Beer & Wine


ItalIan & MedIterranean CuIsIne

SteakS • Seafood • ChopS

Late LunCh - Light dinner untiL 4:30daiLy ChaLkboard SpeCiaLS

open air bar

near theatreS and ShopS

pLenty of parking in baCk

“Where locals are celebrities.”

Chase Restaurant & Lounge1012 State Street • 805 965-4351

S U S H Ion site

Our professional sushi chef comes to your home or business for all your special events... starting at $15 per person!

• Corporate Events • Weddings • Graduation • Parties

For all the details:

(805) 708-7127 www.sushionsite.com

Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals 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 newest 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.sbfish-house.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 bou-chon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999). Fresh Channel Island seafood, Santa Ynez and Ojai valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. victoria, 730-1160.

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

Cajun Kitchen. Serving some of the best Cajun spe-cialty breakfasts in town for over 20 years. [Bl] $, (BW) 1924 De la vina, Santa Barbara 687-8062; 6831 A. hollister Ave, Goleta 571-1517; 901 Chapala St., 965-1004; 865 linden, Carpinteria 684-6010.

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

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

Cielito. Beautifully appointed interiors, expansive heated patio, private dining areas and a full bar accent a thoroughly 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, 967-0066Downey’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 available and artful yet simple pre-sentation have earned Downey’s top honors in the Zagat Survey for the past sixteen 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 reservations 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, including catch-of-the-day specials. Full liquor bar. [lD] $$, (FB) 225 State St 962.3313, www.enterprisefishco.com.

The Harbor Restaurant. The harbor is one of Santa Barbara’s finest 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 atmosphere. Excellent wine list and full bar. Banquet facilites available. Open daily for lunch and dinner. [lD] $, (FB) 3313-B State Street, 687-2800.

Holdren’s Steaks & Seafood. holdren’s Steaks & Seafood is elegant and timeless, featuring u.S.D.A. prime Midwestern corn fed beef, char-broiled over their mesquite grill. Try the “Cowboy Cut”–holdren’s 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 extensive wine and martini list and out-door 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 offer-ing Sunday Brunch 9am-2pm. [BrlD] $$ (FB). 512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900

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




DININg OuT


Toma Restaurant and Bar324 W. Cabrillo Blvd

805-962-0777Serving California-Italian cuisine

nightly from 5:00 p.m. to 10:00 p.m

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 website for details.

Olio e Limone Ristorante. (“Oil and lemon” in Italian) and Olio Pizzeriahusband-wife team Alberto and Elaine Morello rely on the integrity of their ingredi-ents and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated Italian cui-sine served in an inviting atmosphere with European hospitality. visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar,

which represents their 250-plus selection award-winning wine list. Private Dining in the Cucina Room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at Olio Pizzeria, with private dining in the Terrazza Room for up to 24 guests. Olio pizzeria is open daily from 11:30am – close, including Sunday lunch. For a look at the current menus go to www.oliopizzeria.com [lD] $$, (FB) 17 West victoria Street, 805-899-2699.

Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & homemade Desserts. Sophisticated yet comfort-able, Opal radiates a warm, friendly atmosphere. 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 atmo-sphere, and fun, spontaneous 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” accord-ing to los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [lD] $$, B&W. 8 E Cota 963-5000.

Paradise Cafe. Santa Barbara’s favorite dining patio.

Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BlD], $, FB. 702 Anacapa Street, 962-4416.

Pierre Lafond Bistro. A local favorite since 1993, Pierre lafond Bistro serves California fresh cuisine using local seasonal organic foods from family farms and food 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 vietnamese Restaurant. Serves the finest vietnamese specialties at reasonable prices. [lD] $ Open Daily 11AM–9PM, Sat. & Fri. 11AM–10PM Sun. 11AM–9PM, 1230 State St. unit A, 805-966-0909 or in 5-Points shopping center.

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

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

S.B Shellfish Company. Established in 1979 as a buy-ing station for local Santa Barbara shellfish and a

DININg OuT


www.luckys-steakhouse.com

ThursdayFridaySaturday

Seatingsfrom 5:30PM Reservationsstronglyrecommended

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

11 West Victoria #10

805-770-2143 scarlettbegonia.net

DINNERfull bar Gelato • Panini • Insalate

Antipasti • Formaggi • SalumiDolci • Caffè • Cultura

n3343 State Street(Next to San Roque Post Office)

(805) 569-6522

Traditional Italian Flavors

3.875” x 4.875”

Sunday 5:00-10:00

NOW OPENALL DAY11:30-10:30


Because We Care…Santa Barbara’s Premier

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967-1555 687-7800 969-3880

(Additional items cleaned at $8.00 each, pleats 15¢ extra per pleat)

$3995Any 5 ITEMSof clothingcleaned for

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Expires 8/15/2013 • Present coupon

when dropping off garments

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9/30/2013 • Present coupon when dropping off garments

place to sell crab, this casual spot has become a favorite destination for fresh seafood and views of the harbor and local mountains. [lD] $$ (B&W) 230 Stearns Wharf, 966-6676

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

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

Sojourner Cafe. Since 1978 serving up a variety of cre-ative, internationally influenced vegetarian, chicken and seafood specials. [lD] $, (B&W) 134 E Canon Perdido, 965.7922.

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

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

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

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

SANTA yNEZ vALLEyHitching Post. Outstanding steaks, ribs and chicken, smoked

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

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

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





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

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

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

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

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

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

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

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

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

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

ADVERTISER:

Eliot CrowleyAd for Food & HomeHalf page color ad8” x 4.875”Deadline: ??????????

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p.o box 20025santa barbara, ca 91320Phone: (805) 563-6780Fax: (805) [email protected]

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Sunday, October 27, 2013

Noon to 3pm

Montecito County Club

920 Summit Rd., Santa BarbaraA charity fundraiser benefitting Legal Aid

Since 1959, Legal Aid has provided access to the civil justice system

for low-income people & seniors—ensuring safe shelter, adequate

income, and protection from domestic violence and elder abuse.

A charity fundraiser bene tting Legal Aid

Since 1959, Legal Aid has provided

access to the civil justice system

for low-income people & seniors—

ensuring safe shelter, adequate

income, and protection from domestic

violence and elder abuse.

3rd ANNUAL CHOWDER

FESTFEATURING

SANTA BARBARA’S

FINEST RESTAURANTS,

TOP WINERIES &

BREWERIES AND

PURVEYORS OF OTHER

FINE FOODS

Sunday 10.28.12

noon-4pmMUST BE 21 YEARS

OR OLDER TO ATTEND

CELEBRITY JUDGE

Iron Chef Cat Cora

sponsored by MOZO;

a Deckers brand

HOST PARTNER

Montecito

Country Club920 SUMMIT ROAD

SANTA BARBARA

SPONSORS

MEDIA PARTNERS

Rei cker Pfau Pyle & McRoy

De cker Outdoor Corporation

Mozo Industries

Ehlers & Fairbanks

Seed Mackall

Law Of ce of Saji D. Gunawardane

Mullen & Henzell

Ho n. Thomas and June Anderle

Fell Marking Abkin Montgomery Granet

& Raney

Gregory C. Paraskou

Ghi tterman Ghitterman & Feld

Hon. William L. Gordon

So uthern California Reproductive Center

D. William and Susan Wagner

Tickets $50 till 9/30/12, $65 thereafter at SBChowderfest.com

LIVE MUSIC

Tom Ball &

Kenny Sultan

chowder postcard.indd 1

8/27/2012 4:14:07 PM

Chowder Down!!It’s on again!!

4 t h A N N u A L Local Chefs Compete

for the best chowder

in Santa Barbara.

Taste from local

wineries and

breweries. Enjoy the

local flavors,

music and fun!

For Early Bird Tickets go to:

www.santabarbarachowderfest.com


The color of the market I won’t want to miss a week of the summer and fall farmers

markets this year. Local growers are boasting everything from peaches to Santa Rosa Plumbs, not to mention water melons that will

rock your world! Berries of all kinds are plentiful, along with purple beans, eggplant, figs, lipstick peppers and every chef ’s favorite,

heirloom tomatoes. on the seafood side, look for fresh local sea bass, king salmon, rock crab and, if we’re lucky, spot prawns.

The market also features organic meats and cheeses for that special BBQ and local olives for your fiesta martini. enjoy!

—By Sarah Kirkwood. Photo by Ciro Coelho. For the market schedules go to www.sbfarmersmarket.org or call them at 805-962-5354.

T H E L A S T PA G E

tileco Over Series Ad_FH 2/15/13 1:22 PM Page 1

ALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MOALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MO

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Food & Home Magazine - Summer 2013

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Transcript of Food & Home Magazine - Summer 2013