Food & Home Magazine - Spring 2017

Page 1

food&home S A N T A


The Recipe Issue



Steamed Mussels with tarragon Recipe by Avery Hardin. Photo by Ashley Gove


“Our project consisted of the remodeling of an existing pool, addition of a spa, and the reconfiguration of our outdoor living space. The large-scale project produced many interconnected problems and decisions. Craig Kircher and his team at Tri-Valley Pools patiently shared their vast wealth of information, took us on multiple tours of beautifully completed pools with varied colors, textures, and shapes. After months of research, we were able to confidentially proceed with our project which was efficiently and expeditiously completed. We are absolutely thrilled with the result and couldn’t recommend the Tri-Valley team more highly.” —Anne and Larry Crowe




Walled and gated, this exquisite contemporary style home is located in the private Riven Rock community in the heart of Montecito.

This impeccable home is located within short blocks of Montecito’s Lower Village/Coast Village Road, Butterfly Beach, and the famed Four Seasons Biltmore hotel.

This custom contemporary style home is located on the sought after Via Bendita/Via Roblada Loop within the confines of Hope Ranch, offering easy access to the private beach and More Mesa. Not in MLS*

4BD/4.5BA | $5,600,000


4BD/3BA | FULL GUEST HOUSE | $4,795,000 Fully restored one hundred year old farmhouse residence (“Casita”) along with a beautiful, quality remodeled 4 bedroom main house all set on 1.7 acres in the heart of town. Not in MLS*


Highly custom +/- 2900 sq.ft. house in East Mission Canyon area is an entertainers dream.

Under contract*

3BD/3.5BA | $2,595,000


5BD/5.5BA | $5,125,000


4BD/3.5BA | $3,750,000

5BD/5BA | POOL HOUSE | $3,675,000

The epitome of indoor/outdoor living, every room overlooks or opens onto beautiful, natural landscaping with specimen oaks, fruit trees, native grasses, and patios.

Beautifully remodeled with excellent floorplan, resort style pool and sport court, quality finishes throughout.

MONTECITO “GOLDEN QUAD” PARCEL $5,300,000 Stunning ocean and mountain views abound from this nearly flat, approx. 2-acre parcel in the heart of Montecito’s Golden Quadrangle.

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

RINCON BEACH HOME 3BD/2BA | $2,495,000

On Puesta Del Sol inside the gates at Rincon. Recently remodeled and renovated 3 bedroom, 2 bath home with large patio and yard. Sold*

805.689.1602 CalBRE#: 1040095

Locally owned since 1980

2981 Cliff Drive Santa Barbara 805-898-2628

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

230 Stearns Wharf Santa Barbara 805-966-6676

Santa Barbara’s elite family of award-winning oceanfront seafood restaurants!

Trophy Property with Ocean Views

Exquisite Mediterranean Living

. . . . . .


. . . .

Spectacular View Estate

Elegant French Country Manor

Terry Ryken 805.896.6977 |

Š2017 Terry Ryken. CalBRE# 01107300. Compass is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdraw without notice. No statement is made as to accuracy of any description. All measurements and square footages are approximate. Exact dimensions can be obtained by retaining the services of an architect or engineer. This is not intended to solicit property already listed.


There aren’t too many things more American than McIntosh Laboratories - ok, maybe

Home Theater

mom and apple pie or baseball and hot dogs. But since its founding in 1949, McIntosh has

Flat Screen + Projection

been making iconic audio equipment, handcrafted by artisans in upstate New York. The

Audio and Acoustics

black glass-faced fronts, and blue colored power meters have become synonymous with

Shades + Lighting

the highest quality in sound reproduction and unparalleled reliability. Stop by our showroom

Whole House Control

for a demonstration, and hear how amazing

Streaming Media

made in America can sound.

m ission AUDIO / V IDEO


Showroom open Tuesday thru Saturday

T E C H N O LO GY + P E R F O R M A N C E + S E R V I C E

1910 De La Vina at Pedregosa, Santa Barbara


Rugs & More is recognized as the ultimate shopping destination for the world’s finest rugs.

For 3 generations, we have been the most trusted & reliable source for fine handmade oriental & Modern Rugs

O n l y Cer t i f i ed


ZI EGLER & Co . f i n e s t f l o o r c o v e r i n g s s i n c e 18 8 3

Fi n e Ru g s

I n t eg r i t y , Q u a l i t y & l o w est pr i c es g u a r a n t eed 410 Olive Street, Santa Barbara, CA 93101 • (805) 962-2166 •




The Recipe Issue: Farm to Table Methods from the Pros to You . . . . . . . . . . . . . . . . . . . . . . . . . . . . 30

The Beauty of Nature and Time: CJ Paone and his Archipelago Workshop . . . . . . . 60

Kurt Jordan Photography

Ashley Gove


D E PA R T M E N T S Firsts: Chef Tony of Louie’s at the Upham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Downtown Dish . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Winemaker Ken Brown . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Farmer Boy gets a shiny new look . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Wine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Soups for the Soul . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Simple spring flavors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Wine Pairing: Pico Los Alamos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Smooooothies! . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Perpective: Tipping Point . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Home Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Builder Notes: Lighting the Great Outdoors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Gardens are for Living . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Dining Out . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Last Page . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .



15 16 18 20 22 24 30 41 45 49 52 56 67 70 82

w w w. f o o d – h o m e . c o m

Free In-Home Consultation No 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.

Don Gragg 805.453.0518 License #951784

Publisher & President

Philip Kirkwood Copy Editor

Jeff Miller Contributors

Raymond Bloom Angela Borda Kim Carmel Lisa Cullen Danielle Fahrenkrug Bryan Henson Lynette La Mere Julia McHugh Jeff Miller Leslie A. Westbrook Photography

Jim Bartsch Bill Boyd Michael Brown Joshua Curry Eliot Crowley Mehosh Dziadzio Braulio Godinez Ashley Gove Kim Reierson Braydon Russell Shelly Vinson

S I N C E 198 2

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



Contact Information

Seared Ahi

P.O. Box 20025, Santa Barbara, CA 93120 (805) 455-4756–

with Fresh Mango-Cucumber Salsa

Downey’s Smoked Black Cod with Avocado, Chiles, Lime & Cilantro

Mary’s Farm Duck

with Cabernet Sauce, Baby Turnips, Scallions & Exotic Grains

Natural Angus Filet Mignon with Wild Mushrooms & Celeriac




O R V I S I T: w ww. down ey ssb. c om

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 © 2016. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: 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. w w w. f o o d – h o m e . c o m


416 Meadowbrook Drive Offered at $11,250,000 www.416

Wendy Elizabeth Gragg 805.453.3371 License 01304471

This magnificent Montecito Estate set on 2 acres with mountain views offers an incredible Main Residence, Pool House and Guest House with the highest attention to detail, craftsmanship and design. The stately grounds have an expansive pool, an outdoor kitchen, 4 outdoor fireplaces, loggias and patios, a koi pond, an outdoor spa, raised bed vegetable gardens, fruit trees and a beautiful rose garden.

Real Estate with Expertise and Integrity

Linda Lorenzen

(805) 886-1842

Sally Dewan

(805) 895-7177

To view more of our listings visit

©2017 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals. CalBRE 00583737 & 01904629

Special Riviera Villa Blending Spanish Colonial Architecture with Casual California Living Private Botanic Garden-Like Acre of Grounds Features Walking Paths, Specimen Plants, Bountiful Gardens & a Free Form Pool $3,250,000 Chris@


©2016 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC.Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals.

Fresh Produce from Local Farms & Seafood from SB Fish Market

American Riviera Cuisine | Extensive Wine List | European Courtyard 813 Anacapa Street 805.966.9463

Wine Country Cuisine | SB-Exclusive Wine List | Intimate Patio Dining 9 West Victoria Street 805.730.1160

Alexander Siegel


Chef Tony The Quiet Man in The Kitchen Achieves the American Dream


arco Antonio Manzanares toils quietly in the kitchen at Louie’s restaurant in the Upham Hotel, where he has been a fixture for more than three decades. Known as “Chef Tony,” the modest, soft-spoken chef is the refreshing antithesis of ego-driven, celebrity TV chefs. A Mexican immigrant, his tale is not unusual in our Golden State, and it is one to be admired. Tony was one of his parents’ six children, born in the Spanish colonial city of Victoria de Durango, Mexico. His father was an ambulance driver, his mother a homemaker known for her hospitality and cooking skills. “My mom, Teresa, was a very good cook at home. Everybody loved eating at her house,” Tony recalled. When he was just 21, Tony left Mexico and made his way to North America to visit his best friend, who was living in Santa Barbara. Tony arrived with limited English speaking skills and $150 in his pocket. “I came for the summer and ended up staying forever!” the now-53 year old told me. Many readers already know that Louie’s cuisine has always been and remains consistently delicious and perfectly prepared. The 1871 setting is lovely, and the wide wraparound porch is a

favorite spot that can be enjoyed year round, thanks to outdoor heaters. “He has made the menu his own,” said Louie’s owner Anne Rizzoli, who bought the restaurant in 2003 and hired Tony full time, “He’s the jefe (boss). We should be called Tony’s!” The self-taught chef ’s own version of Caesar salad (originally invented in Mexico) is terrific – tangy with lots of garlic, as are the satisfying Anaheim chilies with rice, veggies and tomato/goat cheese sauce, one of the few dishes with a Mexican flair. Chef Tony cites the rack of lamb as one of his favorite entrees, as well as the meat loaf and Scottish salmon. He makes certain to give credit to the also hardworking kitchen and wait staff who are part of the Louie’s restaurant family. Tony landed his first jobs (yes, plural) at Louie’s (part time) and the restaurant at El Encanto hotel (full time), working as a dishwasher for $3.35 an hour. At the hillside hotel, the young immigrant was in the kitchen with a variety of chefs, some of whom became mentors, and began exploring the culinary arts. He also took an ESL class at Santa Barbara City College to improve his English. For 15 years, Tony split his time between both jobs, as well as other restaurant jobs, including at The Valley Club, where chef (continued)

w w w. f o o d – h o m e . c o m



FIRSTS Vincent Vanhecke also shared cooking skills. “When I started as a dishwasher, I liked the kitchen and I learned little by little,” Tony said. “The chefs at El Encanto [which included James Sly] gave me the opportunity.” “It was very hard in the beginning,” Tony admitted, “When I came I had no papers and when I worked at El Encanto, Eric Friden [the longtime owner] helped me get a green card. It took seven years.” All his hard work paid off. Tony became a U.S. citizen 20 years ago. When asked how that felt, Tony’s face lit up, he smiled, and said, “Very nice.” What does Tony tell young immigrants today? “I tell them if they want to be something they must work hard and that it’s important to prepare for the future.” Tony and his wife, Rosa, have been married for 22 years and have three children: Marco, 21 (who also works at Louie’s as a busboy /dishwasher/prep cook while attending SBCC); Daisy, 17; and the newest addition to their family, three-year-old Omar. In 2003, the Manzanares family purchased their own home in Lompoc, where for nine years, Tony and Rosa have been foster parents, working with the Family Care Network. They have fostered 15 children during that time, from newborns to twelve year olds. Two years ago, the couple adopted Omar, now 3, who came to them as a foster child at just 27 days young. Any parting thoughts in today’s climate I wondered? “I want to tell all the people not to worry about the way things are right now – just work hard, be prepared, go to school and study English,” Chef Tony concluded. Words of wisdom for any young person, immigrant or not. -- By Leslie A. Westbrook Louie’s California Bistro at the Upham Hotel 1404 De la Vina, 963-7003, 16


House burger from Nectar

Downtown Dish Nectar and a Banquet of Excess


’m in the mood for stellar drinks, and taking a seat at the beautifully lit bar at Nectar, I can’t help but feel very swank as I peruse the menu of Indiainspired flavors. I start with a Masala Martini, bursting with a fragrant muddle of coriander, fennel and peppercorns swimming in vodka and lime juice. Consider it a tasty alternative to a bloody Mary. To go with it, a bowl of their Raja Mix, a generous serving of salty peanuts, onion and spice. “A foodie could get used to this,” I think, surrounded by elegant seating and good world music. So why not try another exotic concoction? I can’t resist a cocktail with the name “diablo” in it, so I go for the chili-infused vodka, cucumber, and lime in the Pepino Diablo. The onion pakoras arrive, and I dip lightly battered onions into sweet tamarind chutney. Heaven! While I could gladly let this visit veer into dinner territory (I’ll take a mushroom burger with Kashmiri almond sauce, please), I have other figurative fish to fry, having been invited to a Chinese banquet at China Pavilion. I stroll up State Street to this recently renovated, upscale restaurant with elegant décor and authentic Chinese food. Tonight, they’ve pulled out all the stops for an 80-person birthday feast. It’s true that I am vaguely tipsy from the generous drinks at Nectar, but as the Chinese proverb goes, “Enjoy yourself. It’s later than you think!” The wine starts flowing early, with bottles of Kuleto Estate Frog Prince, a Napa county 2013 red. This Bordeaux blend is sweet with hints of cherry, a perfect accompaniment to the “Six Happiness” appetizers of crispy smoked fish, sautéed greens, and sliced cold meats. So begins a never-ending feast of lotus-flower

chicken soup and Peking duck in soft, fat pancakes with sharp scallions and a sweet plum sauce. But the dish that really raises eyebrows is the fourth course of Santa Barbara abalone laid out in their pearlescent shells, floating in a delicate ginger sauce. An expensive indulgence that provides my first taste of this shellfish. By the time the sautéed king trumpet mushrooms, as thick and substantial as filet mignon, arrive, I am quite full. But I cannot falter mid-feast! An entire steamed red rock cod arrives, carried to the table like an emperor in a robe of finely sliced vegetables. I’m told that in Shanghai such a fish would cost $100, and I can see why. A normal banquet would end shortly thereafter with a platter of fruit, but my eyes bug out as the waiters present steaming tureens of goji berry and Chinese herb noodle soup. This light broth filled with lucky birthday noodles and tart berries is finished with a spoonful of bright red vinegar. When dessert arrives I nearly falter. But I fortify myself with another sip of wine and take on the peachshaped buns stuffed with sweet bean paste, and a course of dessert soup filled with purple sesame balls. As the chef comes out to bow to the party, thunderous applause erupts for his efforts, and I nibble on a piece of fresh pineapple, praying that its digestive enzymes kick in. Thus ends a day of feasting that will go down in Downtown Dish history as truly astounding! -- by Angela Borda Nectar Eatery & Lounge 20 E. Cota Street, 805-8994694; China Pavilion 1202 Chapala Street, 805-5606028 w w w. f o o d – h o m e . c o m

Olio e Limone Ristorante/Olio Crudo Bar and Gary Moss Photography

photos: Kevin Steele /

OLIOCUCINA.COM 11 W. Victoria St., Ste.’s 17, 18 & 21

| Santa Barbara, CA 93101 | 805.899.2699


Winemaker Ken Brown Q & A with Leslie A. Westbrook


ince 1977 —from Zaca Mesa to Bryon (Byron Kent Brown is his full name) to Ken Brown wines — legendary winemaker and third-generation Californian Ken Brown has been turning out noteworthy Sauvignon Blanc, Chardonnay, Pinot Noir and Syrah wines. Softspoken and immensely knowledgeable, Ken Brown’s legendary Pinot Noirs show the terroir from the finest vineyards in the Santa Rita hills. His total annual production is about 3,000 cases, making the highly respected wines from his boutique winery ones to be savored and appreciated. Ask many well-known winemakers in the valley about Ken Brown and you might be surprised to discover that they learned quite a bit about their craft under his mentorship. The delightful Mr. Brown was kind enough to answer some questions for Food & Home readers recently. LAW: How did you get interested in the noble grape? Was there an “aha” moment for you? Ken Brown: My interest in the noble grape began through a friend of my father’s who grew up in an Italian family that owned a vineyard near Lodi. The family’s grapes were often sold to wineries in Napa Valley during the 1940s and 50s. My father’s friend got to know some of the early winemaking pioneers, since he delivered their family grapes to these wineries. I told him that I was planning to visit wineries in Napa Valley and asked if he would give me a few recommendations. These visits turned out to be definitely “aha” moments, since I quickly became enamored with the lifestyle and stories of these winemaking families. From that moment, I was hooked. LAW: Why do some wines soar? Brown: I became an early student of wine and attempted to understand why some wines stood out and others did not. The one question I always asked was, “What do you think makes this particular wine so special?” The answers usually varied to some degree but ultimately the best winemakers all seemed to be very focused on never compromising when it came to grape growing and winemaking. I think of it as precision winegrowing. LAW: What are some of the highlights of your many years of learning about wines? Brown: I have had the very good fortune to have visited many wineries in France, Germany and Italy during trips to the great wine growing regions of Europe. Whether in Europe or in



this country, winemakers from around the world have a common bond and that usually means a sharing of winegrowing ideas and techniques. This fellowship amongst winemakers is something that clearly separates winemaking from most other professions. LAW: I read about an Italian winemaker who is playing Mozart to his grapes? Any thoughts on that? Brown: I prefer Rachmaninoff for Syrah, but agree with Mozart for Pinot Noir. However, I find it preferable just to show up in the vineyards on a regular basis, so the vines know that I care. LAW: You and your wife, Deborah Brown, founded Ken Brown Wines in 2003 and have a tasting room on Hwy 246 in Buellton that opened two years ago. What’s the best part about waking up every morning? Brown: I know that there is an opportunity every day to discover something new that may help me to better understand how to best reflect the unique wine signature from each of the great Sauvignon Blanc, Chardonnay, Pinot Noir and Syrah vineyards in Santa Barbara County. This journey will take many more years, which is why I have no plans to retire anytime soon. LAW: What have you learned that has surprised you the most? Brown: When we first started producing wines in Santa Barbara County in the 1970s, we felt that there was good potential for a range of varietals. As we stand back today and survey the vineyard scape, we now recognize that we underestimated the potential of almost all grape varietals. We really did not fully understand how cool much of the western part of Santa Barbara County is and attempted to plant Cabernet Sauvignon where Pinot Noir should have been planted. LAW: What have you learned that you wish everyone else would learn/acknowledge? Brown: The best wines come from winemak-

ers who spend time in their vineyards and understand the rhythm and nuances of the grapevines’ growing cycle. Viticultural and harvesting decisions should not be made by a pre-determined plan, but made by routine observations of the condition of the vine’s canopy, leaf color and signs of stress plus the appearance and condition of the grape cluster. LAW: What do you look for in a wine from other winemakers that you want to add to your own personal collection/table? Brown: A wine that captures complexity, character and sensuality in a seamless thread and which demands the taster’s total focus and stimulates our intellectual properties, but other than this not much. LAW: Any funny anecdotes around wine? Brown: Maybe more strange than funny, but the fact that one movie (“Sideways”) could make Pinot Noir a glorified wine, and at the same time change the perception of Merlot into a common wine for the masses. LAW: What do you think about wine snobs? Brown: By definition they drink wine, which makes them a heck of a lot better than just normal snobs. LAW: If you had to choose three wines for your “last supper” what would they be? Brown: If it were truly my “last supper” and I was not alone and not paying for the wine, I would choose a 1.5L bottle from one of the best vintages and producers in Musigny, Montrachet, Hermitage, Barolo, and of course a bottle each of Chardonnay and Pinot Noir from Santa Barbara County’s finest. It is important to always have a few extra bottles just in case! Ken Brown Wines tasting room is open Thursday-Monday, 11 a.m.-4:30 p.m., and is located at 157 West Highway 246 in Buellton. Call (805) 688-9400 or visit Before or after tasting, pop into Industrial Eats (just three blocks away) for superb pizzas, unique salads, filling sandwiches and daily specials. w w w. f o o d – h o m e . c o m


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.

Private Parties Lunch: Mon-Fri 11:30am - 2pm


Local Wines by the Glass

Dinner: Sun-Thur 6 – 9 pm, Fri & Sat 6 - 10 pm

1404 De La Vina Street (at the Upham Hotel)

26 Decor 21 Service 25 Cost $47


Wine & Beer

Casual Dress

Visa, MC, Amex Accepted

(805) 963-7003

Eliot Crowley




w w w. f o o d – h o m e . c o m

Winery - Tasting Room - Wine Bar

So Good! Farmer Boy gets a shiny new look.


irst of all, if you’re craving breakfast and you’re in the U.S.A., how can you not be enticed by a place called Farmer Boy? You picture that boy (clad in overalls, whistling that catchy Mayberry tune) coming in with eggs straight from the henhouse, bacon direct from the smokehouse, etc. The beloved San Roque café was purchased the Bennett family (also owners of Brophy Brothers, Benchmark Eatery and On the Alley) in 2014 and closed for a lengthy overhaul. Longtime fans returning now say they are pleased by the shiny new, modern feel. I ventured in on a recent Saturday morning and the place was packed, full of chatter and laughter. Nice vibe. Found a seat at the counter next to a guy with white hair and a white beard. Soon a server appeared with a cheery “Look what I have for you!” Almost like Christmas. And, feast like, his breakfast included two eggs over easy, bacon, English muffin and the biggest cinnamon bun I’ve ever seen, slathered in icing. Did I mention that he was fairly slender? Must be a distance runner, I muttered to myself. My more modest breakfast arrived in short order and it was top notch. Eggs, two rashers of bacon, hash browns (great), English muffin, and cup of Joe, (decaf.) Other plates I saw being delivered to the counter included fried chicken and waffles, steak and eggs, pancakes (which, by the way, are only $7 for a full stack) and a variety of great looking omelettes. Another popular item, according to some others seated at the counter, are the crab cakes which feature two poached eggs on an English muffin with a citrus hollandaise. Might have to try that next time. Eventually my neighbor finished (defeated by that massive cinnamon bun; he left a quarter of it) and I asked for his review. Basically: All around pretty good, and that he’d be coming back. I returned for lunch a couple days later with my cousins, longtime Farmer Boy fans who were greeted fondly by a waitress from the old days. There’s your hometown touch. He had fish and chips, she had a BLT. Smiles all around. –By Jeff Miller Serving breakfast and lunch. 3427 State St, 805-8456749 w w w. f o o d – h o m e . c o m

The Barrel Room

The Warehouse

414 Salsipuedes St. 805.965.7985

3563 Numancia St. 805.688.5757

Downtown Santa Barbara

Old Town Santa Ynez

Come in and experience the art of winemaking.





By popular demand, starting July 5th we will now be offering Brunch,

7 days a week

Bottomless mimosas & all!

Daily 10:30-3:30 ***Special Friends in the Biz Brunch Monday & Tuesday All friends in the restaurant & hotel business who miss out on the festivities of weekend brunch, can now enjoy 15% off their brunch bill on Monday & Tuesday Just bring in a current pay stub & picture ID***

1114 State Street • La Arcada • 805.965.1730




What to say when it’s bad…


admit to going adjectivally overboard in my descriptions of wine, but like any good English major (and wine geek), I’m trying to drive home a point… plus, I have instant access to, so if my prose seems inflamed and flowery, it’s inspired by my passion for vino and appreciation for precise but poetic language, all fueled by a lightning-quick DSL connection. I grew up reading James Thurber and Mad magazine, and thus always felt that anything could be satirized…even wine. Here, I examine a few negative descriptors to help hone (and safeguard) your palate. DIRTY: It may be attributable to barrels that don’t get washed, floors that aren’t hosed down or rogue yeasts that infest the winery, but dirty wines are out there. These atrocities will make your nostrils flare in terror and prompt your socks to fly off. Tears will come to your eyes and you’ll shout new obscenities that the world has never heard before, especially if you paid fifty dollars a bottle for the offending wine. Simply put your socks back on, return to the store you bought it from and shove the bottle into the jowly, hairy face of the dolt who sold it to you and say, “Bob, this wine is reminiscent of the Chicago stockyards on an August afternoon, and I demand a replacement as well as an apology to my canasta club.” If you offered a glass of this to a Francophile, he would probably say, “This is magnificent! I love the funky, barn-yardy, leathery aromas coupled with the aged meat and animal sweat characteristics: is this from Provence?” OXIDIZED: This flaw can be found in red AND white wines, but it’s easier to spot in whites: if your Chardonnay resembles the color of Heinz cider vinegar or a sienna Crayola, then you’d best take it back to the harried retailer who sold it to you, thrust it in his surprised, porcine face and say, “Bob, this stuff you sold me was over-the-

hill: it tasted like old apples and festering walnuts, and my dinner guests are now forming a lynching party in the parking lot.” Of course, if you hand a sample of it to a Sherry drinker, he’ll probably remark “What a charming finish! It’s got delicate color and an utterly lovely, nutty aftertaste that lasts and lasts. May I have a second glass?”

VEGETAL: Again, this quality can be found in both whites and reds, and in an appropriate ratio it can add complexity to a wine. However, if you take a whiff of a Cabernet and it smells overwhelmingly like canned asparagus with overtones of tar, bell pepper, weeds and freshly mashed eucalyptus, then simply go into the garage, put on your white hazmat suit and helmet, place the wine carefully in a Federally Approved Waste Material (FAWM) holder, drive back to the store where you purchased the wine and dangle the bottle threateningly in the tranquilized, cornfed face of the ignoramus who advised you to buy it and say, “Bob, I hope you can hear my muffled threats through the visor of this helmet. This Cabernet tastes like veggie pâté with a slight whiff of cherry cough syrup, and if you don’t take it back, I’m tossing you in the FAWM container for a oneway trip to the county dump!” Oddly enough, if you would have handed me a glass of this twenty years ago, I would have said, “Ahh, delightful…an herbaceous mélange: there’s nothing like a good Santa Barbara County Cab.” —Bob Wesley w w w. f o o d – h o m e . c o m

Braulio Godinez

Petite Valentien



w w w. f o o d – h o m e . c o m


Alexander Siegel

Chase Restaurant and Bar

SOUPS for the Soul By Jeff Miller


fter the hunter-gatherers came up with the idea of a cauldron, they tossed what they hunted and gathered into it with a little water and cooked the first soup. So if you discount hunks of mammoth charred on the fire, soup would be Earth’s first prepared food. And many eons later, soup is still hot. You need go no farther than downtown Santa Barbara to confirm this. My fellow forager Connie and I started our search at Saigon on State Street, where we tried the Spicy Turmeric Chicken Soup. w w w. f o o d – h o m e . c o m

“It’s gotten very popular in Vietnam,” said our friendly, helpful waiter, Hieu. So Saigon’s owner decided to try it and “it’s blowing up,” said Hieu. “Everyone’s asking for it.” One taste and we found out why. Hot, temperature-wise, and spicy as advertised, but not overly so. Ingredients include chicken or beef, vermicelli rice noodles (so it’s gluten-free), bean sprouts, onions, Thai basil, turmeric, chili powder, paprika, and a wedge of lime. Saigon also offers a vegetarian version with tofu. FOOD & HOME


Saigon on State Street

“Not your average soup,” says my page of notes. “Infused with exotic spice. First taste: basil – fresh. Perfectly salted. Big enough for lunch for two.” All in all, delicious, and on a cold night, guaranteed to warm the cockles of your heart, although if your heart contains cockles or even mussels, you may have other problems too big for soup. And speaking of seafood, we next visited the nearby Chase Restaurant & Bar, where we again 26


were assisted by a helpful, knowledgeable expert: Todd, behind the bar. He should be knowledgeable, having worked there for 34 years. Todd counseled us to sample a soup flight: Clam Chowder vs. Venetian Fish Soup. Chowder was first up at the plate, and we consumed it according to our advisor’s advice: with shredded parmesan and cracked pepper on top, and a splash of hot sauce within. Also recommended: dipping buttered bread into it.

Who were we to argue? Verdict: hot, rich, creamy, with tender clams, potatoes and carrots. We were far from New England but this concoction would have been right at home in Boston. Next up, the Venetian Fish Soup, for me it started at a disadvantage, since I prefer creamy chowder to its tomato-based cousin from Manhattan. But one taste told me why it won the Creative Chowder prize in the 2014 Santa Barw w w. f o o d – h o m e . c o m

Alexander Siegel


organic local thoughtful

Dinner Tues–Sat from 5:30 Breakfast & Lunch Tues–Sun 9–2 Full Bar Happy Hour Tues–Sat 4:30–6 Reservations recommended

“There is not enough space here to describe how truly scrumptious and utterly satisfying a meal at Scarlett Begonia is”

USA TODAY 10 best

11 West Victoria #10 in Victoria Court


D OW N TOW N Crocodile Restaurant and Bar

Viva Modern Mexican

bara Chowderfest. Excellent heat, delicious tang, rich, spicy – all that. In a very close call, we had to give the nod to the Venetian Fish Soup, though we’re planning to return to give the chowder another shot. (A bonus that night was hearing from Todd some of the rich history of Chase, including its former ownership by the late Barbara Adams, aka Madame Sonia Rosinka, beloved palm reader and spiritual advisor at Stearns Wharf.) 28


La Arcada Bistro

Our next stop was Palace Grill on East Cota, where we walked into an enthusiastic singing of “What a Wonderful World” by customers and staffers alike. What a wonderful way to enter a restaurant. And what a spot for local lore. Some of its crew have worked there for decades, always a positive sign. Our server, Brittany, delivered a taste test all the Palace’s own: Gumbo Ya Ya two ways: seafood vs. chicken and Andouille sausage. As ad-

vertised, they both benefited from “a rich, dark roux and a slowly simmered stock.” Again there was the cockle warming, thanks to just the right amount of spice. And again, in a squeaker, we had to give the nod to the seafood version, with its melt-in-the-mouth fish chunks. We could go on (and on), but we’d already gotten the picture, and it is this: If your soul is searching for a satisfying soup, Santa Barbara is cooking. w w w. f o o d – h o m e . c o m

Braulio Godinez

Alexander Siegel

Braulio Godinez

Rathouse Films, LLC

State & Fig






at the marketplace

GOLETA 6940 Marketplace Drive | 805-770-5388 |

Enjoy our family recipes and friendly service Simple and delicious food made daily from scratch SANTA BARBARA 1311 State Street | 805-962-1311 |


Danielle Fahrenkrug

Arugula Spring Salad with Asparagus, Pear & Mandarin Orange Dressing (recipe on page 37)



w w w. f o o d – h o m e . c o m





rom seafood and soup to salads and cheese platters, the spring and early summer months are some of the best to enjoy local produce and simple comfort meals at home. Fresh fava beans, asparagus, fennel, baby beets, artichokes and scallions are but a few of the in-season treats that start in spring. Surprise Mom with a delicious risotto or a fresh strawberry tart on Mother’s Day. At any rate, take the time and advise from local chefs to kick back and enjoy the bounty in your own back yard. STEAMED MUSSELS WITH TARRAGON, HEIRLOOM POTATOES, AND CRÈME FRAÎCHE (Serves two) Ingredients: 1 lb. black mussels (rinsed & beards removed) 1/2-cup fresh tarragon (picked) 1 cup-fingerling potatoes 1-oz dry vermouth 1-cup white wine 1/2-cup vegetable stock 1/4 –cup shallot (sliced) 3-garic clove (sliced) 1-tablespoon unsalted butter 1-tablespoon crème fraîche 1- teaspoon Dijon mustard 1-table spoon olive oil Salt to taste Procedure: (For the mussels) In a bowl of cold water gently scrub the exterior of the mussels, remove the “beard” and any debris. Set mussels aside in refrigerator with a damp towel over them until ready to steam. (For the fingerling potatoes) Heat 1 quart of water and one tablespoon of salt in a small saucepot. Bring the water and salt to the boil and carefully add the potatoes. Turn heat down to medium heat and allow potatoes to simmer until fork tender. When the potatoes are tender (not mushy) remove from the water and set them aside. When the potatoes have cooled slice them with a sharp knife into a coin shape about a 1/4 inch thick. (Cooking the Mussels) Begin by heating olive oil and butter in a large sauté pan at medium heat. Sauté the shallots and garlic for 45 seconds, occasionally stir the shallots and garlic to avoid over caramelizing the shallot and garlic. Add mussels, wine, vegetable stock, and vermouth. Cover mussels and allow them to steam for 3 minutes, it may be seconds less or more depending on the size of the mussels. Remove the mussels as they open and place in serving bowl. Add the potatoes, tarragon, Dijon, crème fraîche, and salt to the remaining broth. Simmer for 30 more seconds and carefully pour over mussels. Serve with crusty bread and enjoy. Recipe by Avery Hardin (continued)

w w w. f o o d – h o m e . c o m



Seared wild king salmon with celery root puree, fennel and a citrus salad

HOME COOKING SEARED WILD KING SALMON WITH CELERY ROOT PUREE, FENNEL AND A CITRUS SALAD (Serves 2) Ingredients: 1/2 lb– wild king salmon (skin on, split in two fillets) 1-orange (peeled & segmented) 2-kumquats (sliced) 1-fennel bulb with fronds 1-lb celery root 1-small bunch of watercress 1-tablespoon unsalted butter 2-cups water Olive oil Cooking oil salt Procedure: (For the celery root puree) Begin by heating 2 cups of water in a small saucepot at medium-high heat. Peel and discard the exterior of the celery root. Dice into ½-inch pieces and simmer for 10 minutes or until fork tender. Remove the celery root from the water, (reserving ½ cup of cooking water) and blend with 1 tablespoon of unsalted butter and the ½ cup of the left over water. Blend until silky smooth and set aside for later use. (For the fennel) Rinse fennel under cold water to remove dirt or debris. Cut the fennel bulb in half lengthwise, then cut again in half so that there are four quarters. Lather the fennel bulb in a small amount of olive oil and a generous pinch of salt. Grill fennel until tender or about 15 min. You may use a grill pan in your kitchen or a BBQ grill out back. (For the wild king salmon) Heat 2 tablespoons of cooking oil in a cast iron pan or heavy bottomed sauté pan at medium-high heat, turning it down to mediumlow. Season the salmon fillets with salt and carefully place them in the hot sauté pan skin side down. Once salmon is in pan, turn heat down to medium-low and apply a small amount of pressure to the top of the fillets to prevent them from contracting and cooking unevenly. Cook skin side down for 4 to 5 minutes until crispy and golden brown. Flip salmon and continue to cook for another 2 minutes. (Plating) Add as little or as much celery root puree to your plates as you would like, top with salmon fillet and garnish with kumquats, oranges, grilled fennel, and watercress. Recipe by Avery Hardin

Ingredients: 2 tablespoons butter 1 onion, minced 1 teaspoon minced garlic 2 cups chopped fresh broccoli

Photos by Ashley Gove

BROCCOLI QUICHE “This easy vegetarian quiche is easy to make and looks great when it’s finished.”

Steamed mussels with tarragon, heirloom potatoes, and crème fraîche (continued)

w w w. f o o d – h o m e . c o m



Shelly Vinson

Beets Amore



w w w. f o o d – h o m e . c o m

HOME COOKING 1 (9 inch) unbaked pie crust 1 1/2 cups shredded mozzarella cheese (you can easily substitute cheddar cheese for this step) 4 eggs, well beaten 1 1/2 cups milk Salt & Pepper to taste (roughly 1/2 teaspoon of each) 1 tablespoon butter, melted Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Over medium low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese. 3. Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese. 4. Bake in preheated oven for 30 minutes, or until center has set. BEETS AMORE 2 Large organic beets 4 oz goat cheese 1/4 C Basil, chiffonade (ribbon-cut) Sea Salt Extra Virgin Olive Oil Fig Vincotto (Reduced Fig Balsamic) Method: Boil the beets, skin on, in lightly sea salted water for 40-50 minutes, until cooked through. Cool in ice bath. Peel skin off. Slice beets into 1/4” discs, and place on parchment paper, or a non-stick tray. Lightly season with sea salt. Divide the goat cheese into 6 evenly sized balls. Press each ball onto 6 beet “discs” and spread evenly. (Vinyl gloves work great for this.) Evenly sprinkle the chopped basil over the goat cheese on each disc. Season with EVOO. Stack three discs so that there are 3 layers each of goat cheese and beet. Cut into halves, displaying the colorful striation of red, white and green. Drizzle with EVOO and Fig Vincotto. Serves 4 Recipe by Chef Paul Shields Savoy Café

Southampton by Wood-Mode.



For the soup: 1 lb. dried white beans (Great Northern, Southampton by Wood-Mode. cannellini or navy) 2 onions, coarsely chopped 2 Tbsps. olive oil 4 garlic cloves, finely chopped 5 cups chicken broth 2 qts. water 1 3-by-2-inch piece of Parmigiano-Reggiano rind (optional)

Showroom locations: 1717 State Street 1717 State Street Santa Barbara, CA 93101 3630 805.682.4003 Santa Y For your home. For your life. Santa Barbara, CA 93101 For our environment. 805.682.4003 805.68 Showroom locations: 3630 Sagunto Street 1717 State Street (continued)

w w w. f o o d – h o m e . c o m

©2008 Wood-Mode, Inc.


Santa Barbara, CA 93101

Santa Ynez, CA 93460


HOME COOKING 2 tsps. salt 1 tsp. black pepper 1 bay leaf 1 tsp. finely chopped fresh rosemary 1 lb. smoked sausage such as kielbasa (optional), sliced crosswise 1⁄4-inch thick 8 carrots, halved lengthwise and cut crosswise into 1⁄2-inch pieces 1 lb. kale, stems and center ribs discarded and leaves coarsely chopped For grilled cheese sandwiches: 4 slices sourdough or preferred bread 6 slices of your favorite melting cheese 2+ Tbsps. salted butter Directions: In a pot, cover beans with 2 inches of water and bring to a boil. Remove from heat and let stand, uncovered, for 1 hour. Drain beans in a colander and rinse. Cook onions in oil in an 8-quart pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add beans, broth, 1 quart of water, cheese rind, salt, pepper, bay leaf and rosemary and simmer, uncovered, until beans are just tender, about 50 minutes. While soup is simmering, brown sausage in batches in

a heavy skillet over moderate heat, turning, then transfer to paper towels to drain. Stir carrots into soup and simmer 5 minutes. Stir in kale, sausage and remaining quart of water and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper. To make the grilled cheese, heat 1 tablespoon butter in a skillet over medium-low heat. Place two cheese slices between two slices of bread. Press together to form a sandwich and place in the skillet. Cook until golden on the bottom, 3 to 5 minutes. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes. Repeat for the second sandwich. Serve with soup. Note: This soup is best if made 1 or 2 days ahead. Cool completely, uncovered, then chill, covered. Thin with water if necessary

Muddle Blackberries, Basil Leave & Agave Syrup. Shake over Ice. Strain. Serve in a Rocks Glass. Garnish with Fresh Basil Leave & Fresh Ripe Blackberry Jane at the Marketplace, 6940 Marketplace Dr. Goleta, 805-770-5388

BLACK WIDOW COCKTAIL 2 Fresh Ripe Blackberries 3 Basil Leaves ½ oz. Agave Syrup 1.5 oz. Of Patron Silver Tequila

BLACKBERRY CHEESECAKE BARS For Raspberry Puree: 9 ounces fresh raspberries, rinsed 2 teaspoons sugar 1 teaspoon juiced lemon Add all ingredients to a small saucepan over

JANE’S SUMMER SANGRIA One Apple Cut into Cubes (Leave Skin on) One Orange Cut into Slices, then Triangles (Leave Skin on) ½ Cup Simple Syrup or Agave Syrup Fresh Squeezed Lemonade 1 bottle Pinot Grigio Put Syrup and Fruit in Pitcher. Cover with Lemonade. Pour Over Bottle of Wine. Chill. Serve over ice, making sure each glass get some fruit. Jane on State, 1311 State St., 805-962-1311

Jane’s Summer Sangria and Black Widow Cocktail

Except for the blackberries, combine all ingredients in the bowl of a food processor, process until well combined. Consistency should be very smooth. Pour into prepared graham cracker crust. Place blackberries onto filling and poke down until partially exposed or completely covered (I covered mine.) Bake in already preheated oven for 35-45 minutes, until set and middle jiggles just slightly. Let cool for at least an hour then cool in fridge for 3 hours. Using the parchment overhang, carefully remove cheesecake from pan and cut into bars. Recipe and photo by Katie Koonce ARUGULA SPRING SALAD WITH ASPARAGUS, PEAR & MANDARIN ORANGE DRESSING Rolling in spring and summer months with this tasty Arugula salad that guest won’t stop talking about! Tangy flavors of arugula leaves partner perfectly with nutty asparagus and walnuts and complimented with a slightly sweet mandarin orange dressing. Wines that pair well are Sauvignon Blanc or an Albariño. Perfect for (continued)

medium heat. Cook down, stirring occasionally, until syrupy, about 10 minutes. Let cool slightly and pour mixture through a sieve. Set aside.

Blackberry Cheesecake Bars

For Graham Cracker Base: 11 graham cracker sheets 1/4 teaspoon salt 1 tablespoon sugar 1/4 teaspoon cinnamon 5 tablespoons butter, melted plus more for greasing Preheat oven to 325 degrees. Grease a 9 x 9 baking pan with butter. Lay parchment paper over the top of the pan, leaving a slight overhang, repeat with other side. Crumble graham crackers in a bowl of a food processor, pulse until mealy. Add the remaining ingredients, pulse until well combined. Pour the graham cracker mixture into the lined baking dish. Evenly and firmly pat down with the bottom of a glass. Bake for 12-15 minutes, until just set. Set aside. *Leave oven on for cheesecake bars* For Filling: 16 ounces cream cheese, room temperature 1/2 cup sugar 2 eggs raspberry puree 1 cup fresh blackberries, rinsed w w w. f o o d – h o m e . c o m




2 0 E . C O TA S T .

S A N TA B A R B A R A , C A 9 3 1 0 1


W W W . N E C TA R S B . C O M

HOME COOKING White Bean & Kale Soup with Grilled Cheese Sandwiches

a spring brunch or dinner especially as the evenings stay light out longer! Ingredients SALAD: 2 cups Arugula 1 cup Asparagus, diced 1 Mandarin Orange, peeled ½ cup Feta Cheese 1/4 Red Onion, slices ½ cup Walnut pieces 2 oz. gluten free croutons (optional) DRESSING: 1/4 cup Olive Oil 1 Tablespoon Lemon Juice 2 Tablespoons Juice from a mandarin orange or orange juice 2 Teaspoons Dijon Mustard w w w. f o o d – h o m e . c o m

1 Tablespoon Honey ½ teaspoon Himalayan salt 1/8 teaspoon Black Pepper 1 teaspoon Oregano, freshly chopped Instructions 1. In a mason jar or cup add all the dressing ingredients and whisk well. Set aside. 2. In a large bowl layer the arugula, asparagus, mandarin orange, feta cheese, red onion and walnut pieces. Drizzle with your mandarin orange salad dressing the desired amount (start with half and add more if needed). Serve on 2-4 plates. Top with gluten free croutons (optional). Recipe by Danielle Fahrenkrug (Delightful Mom Food) FOOD & HOME


Photo courtesy of Pico Los Alamos


Pico Los Alamos By Hana-Lee Sedgwick


here’s nothing quite like springtime, when the days get longer, flowers are blooming and the local farmers’ markets are overflowing with fresh produce. Although spring is filled with plenty of sunshine, brisk cool nights still call for something comforting and delicious on the table. Grilled Lamb Loin with Ratatouille and Polenta from Pico Los Alamos is the perfect segue into spring; it highlights seasonal ingredients while still feeling comforting and delicious. w w w. f o o d – h o m e . c o m

PICO LOS ALAMOS Pico Los Alamos is owned and operated by Will Henry and Kali Kopley who, along with Executive Chef Drew Terp, have been serving up elevated farm-to-table cuisine in their restaurant in Los Alamos. Open since February 2016, Pico focuses on wine-friendly comfort food made from locally produced meat and vegetables. Chef Drew Terp, formerly of barMASA in Las Vegas and Mattei’s Tavern in Los Olivos, adds to the loFOOD & HOME



Since 1979

Italian & Mediterranean Cuisine Steaks • Seafood • Chops Late Lunch - Light Dinner



Daily Chalkboard Specials Open Air Bar Near

Wine Pairing For this dish, the Pico team suggests pairing the Lumen 2014 Santa Barbara County Grenache, a blend of Grenache from two Santa Barbara County vineyards: Martian Vineyard near Los Alamos and Camp 4 Vineyard near Los Olivos. This medium-bodied wine has a silky structure and bold fruit flavors that perfectly complement the dish. “The lamb pairs beautifully with the blue fruits on the palate, while the slight gaminess of the charred meat complements the earth characteristics in the wine,” explains Henry. “And the creamy polenta adds a richness that mirrors the richness of this Grenache.” As winemaker of Lumen with vintner Lane Tanner—the first female winemaker in Central California—Henry strongly believes that “wine and food go hand-in-hand,” so opening Pico with his restaurateur wife was the perfect blend of two passions. “If you love wine, chances are that you love food equally,” he says. “It’s very rewarding to have the opportunity to pair our food with different wines, which if done correctly, can be a perfect marriage.”

theatres and shops


of parking in back

1012 State Street (805) 965-4351 42

cally-minded concept by making many of the ingredients in-house, including house-made chorizo, infused grapeseed oils, smoked sea salt and even his own mustard and ketchup. Many of these can be found for sale next door at Pico’s attached retail shop, Los Alamos General Store. Shares Terp, “There is very little we serve other than our cheeses that is store bought.” Like many of Santa Barbara County’s best restaurants, Pico is built on the foundation of using the freshest and highest quality ingredients, which Terp says is a “critical” part of the menu. “I have only enough space to receive small quantities two to three times a week, which we prepare the same day.” He continues, “A more important reason we source locally is to support the community supporting us. The people coming into Pico are the farmers and neighbors of farmers who supply our menu. The sweat and love farmers put into their products is the main reason I chose to move to Southern California in the first place.”


LOCAL LAMB LOIN WITH GRILLED RATATOUILLE AND POLENTA Polenta Base 1.5 cups polenta 16 ounces heavy cream 16 ounces milk 4 cups vegetable stock 2.5 Tablespoons Kosher salt 1 Tablespoon chili pepper sauce (i.e. Tabasco)

- Set Aside 1.5 Tablespoons Mascarpone cheese .5 Tablespoon Grana Cheese (micro-planed) In a double bottomed stock pot, bring the liquids to a simmer. Add in the polenta gently and slowly while whisking the liquid. Cook on low heat until the polenta is creamy and the grains are tender. As the polenta begins to thicken, add the salt. Continually stir with a wooden spoon during cooking to reduce occurrence of sticking to the bottom of the pan. At this point the polenta can be refrigerated for up to a week. Just before serving, bring polenta to a simmer. Whisk in the Mascarpone and grated cheese. Add additional vegetable stock if needed for desired consistency. Add salt/pepper to taste as needed. Grilled Ratatouille 1 medium eggplant 1 medium zucchini 1 red onion 2 Roma tomatoes Olive oil Salt and pepper to taste Peel the eggplant and onion. Cut the onion into four equal wedges (making sure to keep the root end on the onion). Cut the rest of the vegetables into 1/4 inch rounds. Dress all with olive oil, salt and black pepper. Grill each until tender, then set aside. Lamb Loin 24 oz cleaned lamb loin Salt and pepper to taste Smoked Maldon finishing salt (or any type of sea salt) Portion the lamb loin into individual steaks, cutting into 6 oz. portions or as desired. Season with salt and pepper, then grill to desired temperature. Plating Spoon the polenta onto a plate. Draw through the polenta using the long edge of the spoon to drag it across the plate. Layer the hot grilled eggplant, tomato and zucchini on one side of the polenta. Accent with the grilled onion and a light drizzle of olive oil. Slice the lamb across the grain. Lay the slices on the polenta from left to right, slightly overlapping. Top with Maldon salt. Recipe provided by Pico Los Alamos, 458 Bell St, Los Alamos, 805-344-1122 w w w. f o o d – h o m e . c o m



Santa Barbara California

3821 Santa Claus Lane

(805) 684.7583

590 E Guttierrez


(805) 684.7583



1930 Mission Ridge Road ∙ Offered at $3,295,000 Arriving at 1930 Mission Ridge Road, you can immediately sense the special uniqueness of this home: the architecture, the grandeur, the history, the warmth…yes, this is what you have been looking for, this is home. Built in 1917, this 5BD/5½BA tastefully updated Spanish Colonial home is ideally positioned on The Riviera. The never-ending views of the ocean, city, and islands are breathtaking. An additional garage features a roof top party patio again with views that will take your breath away. Come, let this home be your “House of Happiness”. For additional photos and floorplan visit

Angela Moloney Braverman (805) 451-1553 ∙ "May your home always be too small to hold all your friends." - - Irish Blessing ©2017 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. CalBRE#: 01221588


Strawberry Banana

STRAWBERRY BANANA NICE CREAM SMOOTHIE Sweetly delicious 3 Ingredient Nice cream Recipe! Tastes like a creamy strawberry banana smoothie or ice cream without having to churn. Vegan and made with Bananas, Strawberries and Almond Milk!

will give you the perfect balance of energy that will last for hours!

4 cups of frozen banana 2 cups of strawberries 1/4-1/2 cup of Almond milk

In a blender add the blueberries, banana, almond milk, flax seed meal, protein powder and blend together until smooth. Pour into two cups.

Add frozen banana, strawberries and 1/4 cup of almond milk into a food processor. Blend on high. If needed, slowly add up to another 1/4 cup of almond milk until it is blended well. Serve right away as a smoothie or nice cream topped with your favorite topping or store in the freezer in an airtight container. Let set room temperature for 15 minutes before serving if frozen. CREAMY ORANGE AND FIG SMOOTHIE This dairy free creamy orange and fig smoothie tastes like a creamsicle and is bursting with Vitamin C immunity boosting nutrients! 2 teaspoons fresh orange zest ¾ cup of orange juice or fresh juice from oranges 1 scoop of plain protein powder (your favorite kind such as vegan, whey, hemp) 3-4 figs 1 teaspoon chia seeds 4-5 ice cubes Stevia sweetener, to taste (optional)

Smooooothies! 7 great ways to treat your spring taste buds Offered by Danielle Fahrenkrug (Delightful Mom Food) w w w. f o o d – h o m e . c o m

Blend together all the ingredients until smooth. Taste and sweeten as needed. BLUEBERRY BANANA SMOOTHIE Quick and simple healthy blueberry banana smoothie recipe! To make this gorgeous indigo colored blueberry smoothie blend dairy-free milk with frozen blueberries, banana and two extra secret ingredients that

2 cups frozen blueberries 1 frozen banana 1 cup vanilla almond milk 2 Tablespoons flax seed meal 2 Tablespoons plain protein powder (optional vegan)

CLEANSING MATCHA SMOOTHIE BOWL A powerhouse superfood, this matcha smoothie bowl is cleansing and energizing (plus detoxing!) for when you need a natural filling pick-me-up! 1 frozen banana 2 cups of kale 2 cups of frozen mango chunks 2 teaspoons Matcha Green Tea Powder 1½ cups of coconut milk Add all the ingredients in a blender. Blend until completely smooth. Pour in a bowl and top with granola and fresh fruit or serve as a smoothie in a large cup with a straw. ANTIOXIDANT ENERGY BLASTING KIWI KALE SMOOTHIE Creamiest kale banana smoothie that tastes just like a milkshake! Packed with antioxidants- a healthy way to curb a sweet tooth. 2 cups of frozen chopped banana slices 1 cup of goat milk or coconut milk 1/3 cup of frozen blueberries 1 cup of fresh kale 2 peeled kiwi’s sliced Whipped cream (optional) In a blender blend milk and frozen banana slices. Pour half the mixture into two glasses. Add to the blender (with the remaining banana and milk mixFOOD & HOME


HOME COOKING Orange and Fig

Blue Banana

ture) frozen blueberries, kale and kiwi fruit. Pour equally into both glasses. Top with whipped cream and more frozen blueberries. SWEET POTATO PIE SMOOTHIE Creamy mashed sweet potatoes simply melt in your mouth, especially when sprinkled with cinnamon and maple syrup. How about taking that to a whole new level creamed into this healthy sweet potato smoothie? For a vegan version, substitute Greek yogurt for vegan yogurt.

Tropical Protein

Sweet Potato Pie

1 sweet potato (about 8-10 ounces) 1½ cups of original cashew milk or almond milk ½ cup of nonfat plain Greek yogurt (or 1 scoop of vegan vanilla protein powder for vegan) 2 Tablespoons of maple syrup ½ teaspoon of grated nutmeg 1/8 teaspoon of cinnamon 1½ cups of ice cubes coconut flakes (optional) Preheat oven to 400 degrees F. Wash of your sweet potato really well. Poke a few holes into it using a fork. Wrap each one individually in aluminum foil and bake for about 5060 minutes until tender. Let cool. Once cooled, push out the center of the potato and discard the skin. Combine all ingredients in a blender and blend until smooth.

Cleansing Matcha

Kiwi Kale

POST-WORKOUT TROPICAL PROTEIN FRUIT SMOOTHIE A deliciously creamy non-fat Tropical Protein Fruit Smoothie to get your body recharged with nutrients after a workout. 1 scoop vanilla protein powder ½ cup vanilla nonfat Greek yogurt (or ½ cup plain nonfat Greek yogurt, 1/8 tsp. fresh vanilla bean, 6-8 drops of Stevia) 1/4 cup mango chunks 1/4 cup banana chunks 1/4 cup pineapple chunks ½ cup ice ½ water hemp seeds (optional) In a blender add yogurt, fruit, protein powder, water and ice. Pour into a cup and sprinkle with hemp seeds for added protein.



w w w. f o o d – h o m e . c o m

Shouldn’t You Be Living with MichaelKate?

The innovaTorS of coMforT™

• MICHAEL KATE INTERIORS / Santa BarBara / 132 Santa BarBara Street / (805) 963-1411 / OPen 6 DaYS, CLOSeD WeD. / WWW.miChaeLkate.COm

There’s a story behind every smile… …We’d like to be a part of yours


Best Dentist in Santa Barbara 2013 and 2016

Nina Madavi

dds, bds

Cosmetic & General Dentistry

Complementary cosmetic consult appointments scheduled daily 1919 State Street, Suite 308, Santa Barbara, CA 93101 | (805) 563-2101



t’s a long-overdue boost for workers struggling to get by. Or it’s last call for many of Santa Barbara’s midsized restaurants. There’s not much middle ground in the debate over the effect of minimum wage hikes slated to keep rising to $15 per hour by 2022 in California. But restaurant owners say there’s a long-awaited solution that could make everybody sort of happy: the tip credit. Currently the federal minimum wage is $7.25 an hour, although California and Massachusetts upped theirs to $10 as of January 1, 2016. (That’s not the highest, by the way. Washington, D.C., has that distinction, at $11.50.) But whatever the level, in most of the country all employers are required to pay at least the minimum to all employees except those who also get tips. In 43 states, those workers can be paid less, on the theory that the tips will make up the difference. What about the others? “California is one of seven states that don’t recognize tips as compensation, thus requiring a full minimum wage be paid to directly tipped servers,” wrote Randy Rowse in an email commentary. The owner of the Paradise Café on Anacapa Street since 1983 and a Santa Barbara City Council member since 2010 is one of many local restaurateurs who believe more increases in the minimum without a tip credit would be “catastrophic” for the industry. “This is not hyperbole,” he argued, “and it’s not about social or economic ‘justice.’ It’s about math.” by Jeff Alaska, Minnesota, Montana, Nevada, Oregon, and Washington are in the group of seven along with California. Six states, all in the Southeast, use only the federal minimum for tippees of $2.13. The other 37 have varying levels of tip credit. In New York City, for instance, as of Dec. 31 the minimum wage will be $11 and the maximum tip credit will be $3.50, bringing the minimum to be paid to servers down to $7.50. When the base wage hits $15 on Dec. 31, 2018, the tip credit will climb

to $5, yielding a $10 server minimum. By comparison, California’s minimum wage, currently $10 per hour, is slated to rise to $10.50 on Jan. 1, 2017, $11 a year later, then by $1 increments annually until it reaches $15 on Jan. 1, 2022, without any tip credit reductions. California is shooting itself in the food service foot, argued San Diego Magazine food editor Troy Johnson in a recent column. “Most tipped employees in restaurants are making at least $15 an hour already,” he wrote. A San Diego restaurant owner reportedly told him that “one of their servers made $70,000 last year working 30 hours a week.” Doing the math, he determined that the employee makes $44.87 an hour. Add $5 more via the $15 minimum and the employee “will be making nearly $50 an hour? How is that fair?” he argued. “The only people who should be getting a wage increase are employees who don’t make $15 an hour. Namely, cooks, dishwashers, and non-tipped employees.” Robert Castillo tends to agree. Castillo, 27, serves breakfast and lunch four or five days a week at Finch & Fork in the Canary Hotel on Chapala. Working six to eight hours, he earns $80 to $100 on slowish weekdays and up to $250 on weekend days. That’s a minimum of $10 an hour to a maximum of $41 an hour in tips. Add his hourly wage from the restaurant and he’s earning between $20 and $51 an hour. Dinner servers make more but “I’m okay with that,” Miller Castillo said. “I can make enough to pay my bills and live semi-comfortably in a very expensive place like Santa Barbara.” He likes having his nights free for classes at City College, where he’s studying pharmacology, though he hopes to become a psychologist. As for his salary from the restaurant, Castillo considers it something of an afterthought. So he “wouldn’t be opposed” to the concept of a tip credit, especially if it would help the owners pay his untipped co-workers

TIPPING POINT Worry is on the menu at local eateries as minimum wage hikes loom

w w w. f o o d – h o m e . c o m



PERSPECTIVE more. “The chefs and the guys in the kitchen make a fraction of what servers make,” he said. “I’m not complaining but I do feel bad for those guys. They work way harder and earn way less.” Not all of Santa Barbara’s servers are in Castillo’s boat. He noted that Finch & Fork, as part of the Kimpton Hotels & Restaurants chain, is a beneficent employer, offering those who work over 32 hours a week health and dental insurance, a 401k and vacation time. (Kimpton ranked 20th on Fortune magazine’s 2016 list of the 100 best companies to work for, and No. 1 on the list for Gen-Xers.) Rowse is in accord with Castillo on the issue of earnings for servers vs. kitchen. And he contends that the inequities will increase if a restaurant has to raise menu prices to pay for minimum wage hikes. “Every time the wage floor rises, the servers, already the highest per hour compensated people in the house, get two raises: one from the wage and the second from the fact that tips are generally calculated as a percentage of the check.” he argued. “The back of the house, who generally don’t receive tips, get nothing.” Instead of helping workers, Rowse sees the changes having the opposite effect. “The new wage levels are catastrophic for restaurants,” he contended. “Jobs will be cut, businesses will be lost, and all but very high end or counter-service operations will disappear … The most vulnerable will suffer the greatest blow, as many part-time job opportunities for students, second jobs for single parents and firsttime job opportunities will be lost in many industries.” Johnson agrees that the result will be fewer server jobs and more restaurants going out of business. Some restaurateurs are reportedly leaving here for greener pastures. In Arizona, for instance, the minimum wage is $8.05 and the tip credit is $3, so base pay for servers is $5.05, just over half of California’s current rate. And some restaurants are working around minimum wage hikes by doing away with tipping altogether, substituting a “service charge.” The upside would be the spreading of that income to all employees, not just servers. The downside, according to Rowse, would be “a pay cut for servers, sales taxes added on to service charges for customers, and worker’s comp and payroll tax assessments for employers. If you’ve ever experienced service in Europe, you know this is not what we’re used to here in terms of quality of service.” Johnson, the San Diego Magazine food editor, said some owners are considering a move to counter service. “You order your food, pick it up yourself, and take it to your table,” he wrote. “Counter service is cool, but it’s going to kill server jobs, and ruin the human-to-human experience of going to a restaurant.” Another alternative, of course, is simply raising prices to offset the pay hikes. The result, said some local owners, would be declining business,

“Is the

failing restaurants and, “again, fewer jobs,” argued Richard Yates. “Is the American diner ready for the $25-$30 hamburger?” Yates, who owns Opal Restaurant and Bar in partnership with Tina Takaya, called the $15 minimum a “very well-intentioned movement [that] should only apply to those who depend solely on their employer’s wage to make a living, but not to restaurant service staff who are already well compensated beyond the minimum. Given a choice, any server you ask would decline a higher minimum wage and tell you they don’t need it or want it because the current system is a win-win for everyone.” Not all servers agree, as it turns out. Several questioned for this story said their paycheck is an important factor in their monthly quest to make it in an expensive city like Santa Barbara. Uniformly, those who voiced that opinion declined to be named out of concern for job security. Several said their checks are already minimal due to withholdings and deductions. And most agree that relying on the generosity of diners isn’t realistic, since many days and nights are relatively tipless. Yates feels the situation requires more creative thinking. “We all agree that income inequality is a serious problem America needs to address,” he wrote in a commentary. “But a one-size-fits-all solution such as this will actually accomplish the opposite of what’s it’s trying to address.” Among several ideas he puts forth is the notion of a tax code “that takes different factors into account.” For instance, “why not a minimum wage that is properly calibrated to different jobs and businesses so it actually helps those it is trying to help?” He also suggests a starting wage for apprentices “fresh out of high school, [to] learn the ropes and move up from there.” Lucas Zucker is one of those who feel tipping might have to perish for all sides to find peace. Zucker is policy director of CAUSE (the Central Coast Alliance United for a Sustainable Economy), which last year held a rally at Pershing Park for the $15 minimum hike. If restaurants add a service charge and parcel out the revenue to all workers, he feels, the inherent inequality between front of the house and back goes away. “A lot of innovative stuff is going on” as a result of the minimum wage hike, Zucker said, noting that the no-tip avenue is working in cities like San Francisco and Seattle. One of the upsides is encouraging camaraderie. “Folks working in a restaurant are a team,” he said. “They all contribute to the experience. It’s harmful for a restaurant to have a division between front and back.” And that’s the way it stands as the next steps toward the $15 minimum arrive. From the passion of the debate, it’s clear that major impacts will result from any decision. How major? Here are some stats from the National Restaurant Association that give an idea: There are 69,908 eating and drinking establishments in California, employing 1,698,200 workers and earning $79.1 billion. So yes, the minimum is a maximum issue.

American diner ready for the $25-$30




w w w. f o o d – h o m e . c o m


—John Grube, Santa Barbara






ostiera Blue Seahorse Dinner Plate is hand painted by applying a sponging effect, this beautiful collection features bold prints and vibrant colors bringing the art of the ocean to any occasion. Made in Italy by Vietri. Available at Coast 2 Coast Collection,, $40.00

Dream Stove…


his stove is from the AGA Legacy series and features two ovens, a broiler and five burners. Available in stainless steel and assorted colors, showroom model for inspection at the Kitchen Company, 1717 State St. 805-682-4003.



Evening Elegance


sian-influenced simplicity and seductive lighting inspire this bedroom design by Indigo Interiors. 1321 State Street, downtown. 805.962.6909.

w w w. f o o d – h o m e . c o m

Santa Barbara Design Center is proud to bring you the finest sofas and couches on the Central Coast. Since we own the factory, the only limit to what we can do is your own imagination! We create our sofas from California alder wood in Los Angeles. From couches to sectionals to chaises to loveseats to recliners and everything in between, allow us to help you create your own perfect seat. We pride ourselves in our craftsmanship, price, and the largest selection in Santa Barbara and the Central Coast. From traditional to contemporary to ultra modern, if you can dream it we can make it a reality.


design center


Beauty and Durability


hin stone veneers featured at Tileco Dist. offers the beauty and durability of real stone without the installation hassles and weight of full-sized stones. Measuring only 0.5 - 2.0” deep, the natural stone veneer panels are lightweight and suitable for use on most interior and exterior walls. Made of reclaimed and recycled stone, our thin stone veneers are a sustainable, environmentally friendly alternative to faux and manufactured stone. Each thin stone veneer panel is composed of a number of individual natural stones that have been adhered together. These modular panels fit seamlessly together and allow installers to cover a large surface area in a short amount of time with little waste. Instantly update your space by adding texture and dimension with the timeless beauty of stone. For more info, visit Tileco’s showroom at 7 North Nopal, 805-564-1868.

Paradise in a pot


he sound of trickling water slowly starts the process of melting the stress of the day away. The harsh sounds of traffic fade. Your mood is elevated and mind renewed. Fountains are indeed a pleasant sight to behold, transforming any garden into a functional and spiritual sanctuary. And there are no limits to the designs and themes offered on the market today. From stunning colored glazed finishes to rock waterfalls to pebbled springs. Just choose the one that speaks for you and your style, add water and relax.—RB

Simple and elegant De Simone 14.25” square platter


his collection can be found at Italian Pottery Outlet downtown. It was created by an Italian aristocrat turned artist, Giovanni De Simone from Northern Sicily. De Simone extensively under Picasso, whose influences are evidenced by the bright colors and simple lines of his work. 54


For a wide selection of ceramic pottery fountains, check out Terra Sol Garden Center 5320 Overpass Rd. 805-964-7811. Most fountains require a small amount of setup and assembly and Garden Center staff are happy to assist you. Prices range $50 to $500 depending on features.

w w w. f o o d – h o m e . c o m

Architect: Tom Ochsner NEW HOMES



Centuries of Expertise + Exceptional Customer Service + Unrelenting Pursuit of Excellence = 99% of Recent Clients* Likely to Recommend Us * As reported by GuildQuality, the nation’s leader in customer satisfaction surveying for the building industry.

w w w. f o o d – h o m e . c o m



General Contractor License #503300

805.884.8777 BUILDALLEN.COM



Jim Bartch



w w w. f o o d – h o m e . c o m


LIGHTING The great OUTDOORS By Bryan Hensen


ost of the energy owners put in to new construction projects or major remodels is focused on the structure and interior of the home. Windows, walls, doors and design finishes are always important, but with our wonderful year-round weather, outdoor living space is just as important in order to maximize the enjoyment from your property. Landscape lighting can create a stunning effect to a beautifully designed landscape. According to one study by the National Association of Realtors, “Improving outdoor lighting can increase a home’s perceived value by up to 20 percent.” Careful lighting design is not only beautiful, it provides a real return on investment. The latest trends in landscape lighting take advantage of advancements made in home automation technology. LED lighting, along with simple yet powerful controls right from your phone or tablet, are the biggest trends right now in landscape lighting. LEDs are energy efficient and cooler to the touch, which is a benefit for areas more prone to fire or placed in patio seating. They are also simpler to install because older technology required transformers and more sophisticated wiring. Another little-known benefit of LEDs is they don’t give off infrared or UV rays, which means they don’t attract mosquitoes or other bugs in the same way as other lighting. Illumination of any finished landscape must be carefully planned. If you hire a designer or if you decide to tackle it yourself, be sure to create and review a to-scale sketch of your yard complete with the heights of each feature, and draw in each light with care and consideration. Include all elements of the yard such as trees, furniture, walls, benches, etc. Pay close

w w w. f o o d – h o m e . c o m

attention to whether or not these elements will reflect or absorb the light. This will affect placement of the lighting sources. It’s important to learn lighting terminology so you can communicate effectively with your landscape designer. Some of most common are uplighting, moonlighting, down-lighting and cross-lighting. Up-lighting is typically fixed at the base of a tree pointing upward to showcase the canopy. Moonlighting creates the effect of its namesake by placing a light high in a tree or other high structure in the yard. Down-lighting is when lights are carefully placed to spread a small circle of light in a focused area. This technique is perfect for entrances, exits, pathways, benches, etc. When lights are installed on two sides of a path or driveway this is called crosslighting. It can be a great highlight to a garden or centerpiece of the yard. Beware when lighting ponds, pools or staircases. Neglecting to carefully place your lights can case dangerous shadows that become a safety hazard. Make sure to add downlights to remove shadow. Some of our local communities have dark sky ordinances that have been adopted to limit light pollution. Unshielded lights and significant uplighting can cause sky glow, which limits the view of the night sky and can be a significant waste of energy. Motion sensors and timers to turn off areas of the landscape that do not need to be lit into the night can limit light pollution that may affect your neighbors or community. Many lights come with shields that protect night sky view. All great things to consider when designing your dream landscape. Bryan Henson is the president of Allen Construction FOOD & HOME


Congratulations Certified Clean Creeks Businesses! The City of Santa Barbara congratulates these businesses for taking important steps to protect our creeks and ocean by becoming Certified Clean Water Businesses!

ah juice

Brasil Arts Café

432 E. Haley Street (805) 698-5443

1230 State Street, Suite C (805) 845-7656

Arnoldi’s Café

Mother Stearns Candy Co.

600 Olive Street (805) 962-5394

Baja Sharkeez

525 State Street (805) 845-9572

219 Stearns Wharf #B (805) 962-6010

Rusty’s Pizza

111 State Street (805) 564-1111

Is your business certified? Learn how you can receive FREE equipment to help protect local water quality at Funded by hotel visitors through Measure B.



Robert G Dibley CLU®, ChFC®, CASL® CA# 0B88887 Santa Barbara (805) 898-4400

05-4000 © 2016 The Northwestern Mutual Life Insurance Company, Milwaukee, WI (Northwestern Mutual). The Chartered Advisor for Senior Living (CASL®) designation is conferred by The American College of Financial Services.



w w w. f o o d – h o m e . c o m

Coldwell Banker Residential Brokerage MONTECITO & SANTA BARBARA










Hope Ranch | $9,750,000 Susan Conger | Charlie Petersen | 805.637.0312

Montecito | $5,250,000 Susan Conger | Barbara Koutnik | 805.565.8811

Montecito | $2,995,000 Barbara Koutnik | 805.565.8811 Kathy Marvin | 805.450.4792

Montecito | $7,950,000 Susan Burns Associates | 805.565.8822

Montecito | $4,350,000 Susan Conger | Charlie Petersen | 805.637.0312

Santa Barbara | $2,598,000 Scott McCosker | 805.687.2436

MONTECITO 805.969.4755

Hope Ranch | $6,395,000 Barbara Koutnik | 805.565.8811

Montecito | $3,995,000 Barbara Koutnik | 805.565.8811

Montecito | $1,895,000 Jeff Farrell | 805.565.8839 Marco Farrell | 805.455.5362


SANTA BARBARA 805.682.2477 ©2017 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC.Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC. Broker does not guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals. If your property is currently listed for sale, this is not intended as a solicitation.




w w w. f o o d – h o m e . c o m


Architect CJ Paone and his Archipelago Workshop By Leslie A. Westbrook Photos by Kurt Jordan Photography

w w w. f o o d – h o m e . c o m





w w w. f o o d – h o m e . c o m

ARCHITECT PROFILE (Previous) Parallel lines formed by the reclaimed wood deck both echo and celebrate the pool and landscape. (Left) A modern-farmhouse-style pool cabana features natural materials that grow more beautiful with age. (Top) A wet bar with brass countertop and integral sink, backed by a roll steel sheeting backsplash. (Middle)Sinuous staircase that reflects the precision of CJ Paone design. (Bottom) Paone at work in his studio. (Next Page) Bento Box at night; the steel framed floor to ceiling windows with large pivot door give the space a precise design and a touched-by-man feel.


hatting with architect CJ Paone at a long, worn wooden table in the light and airy contemporary workspace and studio loft he designed and calls Bento Box was a fitting way to experience the award-winning designer’s sensibility. Like the island chains for which his company is named, Paone’s projects are visually distinct but deeply connected. Linked by a Japanese-influenced philosophy, his work aims for precision but embraces the unpredictable beauty that nature and time impart. Paone’s new studio is evidence of that approach, built with nearperfect craftsmanship using natural materials – steel, brass, wood – that will grow perfectly imperfect with age. Paone deservedly received highest honors for the space at the 2016 Santa Barbara AIA Design Awards, although his modesty belies the honor. The soft-spoken 46-year-old’s calm demeanor permeated the atmosphere over the course of our ninety-minute conversation. Topics meandered from French novelist Marcel Proust to Paone’s Jesuit upbringing to design philosophy and even cautiously touched on politics, but it is his commitment to his craft of architectural, interior and landscape design that comes through most strongly. Smart and sophisticated, Paone is equally down to earth and (as deduced from his company’s name) drawn to water. The designer surfs, runs and cycles and can often be found sailing in Santa Barbara Yacht Club’s Wet Wednesdays and in longer offshore races. “Sailing is a good retreat and breaks up the work week with fresh air and super fun people,” he noted. A California native, Paone received his architecture degree from Cal Poly San Luis Obispo, and spent a “life-changing” summer in Prague that allowed him to explore intact 14th to 20th century architecture. His fifth-year thesis was spent in an art-based consortium in Alexandria, Virginia, where he designed a community center. Once out of school, various architectural work stints in Boulder and Denver, Colorado, finally landed him in residential design. But the lure of the Pacific Ocean drew him back to Santa Barbara in 2002. He kicked off his return by helping a friend design and build a house on Rincon Mountain, followed by an eight-year stint at Andy Neumann’s architectural firm in Carpinteria. In 2010, Paone opened his own design practice, Archipelago Workshop, which has grown to include a junior designer and a part-time draftsperson. The firm’s projects include new residential designs, remodels and stunning landscapes, in locations that range from the Hollywood Hills to Ventura and Ojai to Santa Barbara beachfront and the Santa Ynez Valley.

w w w. f o o d – h o m e . c o m




When it comes to a new design or a remodel for his clients, Paone’s signature style leans contemporary, but he’s just as adept at and enthusiastic about Spanish Revival and other styles. “I try to bring an open and contemporary perspective and sensibility to whatever style a client cites,” he said. His natural inclination to listen more than he speaks serves him well throughout the design process, but it is an especially important trait to possess when starting out. His questions for his clients tend to elicit introspection, such as, “What’s beautiful to you?” “How do you picture life in your new house?” “We spend a fair amount of time up front learning about our clients – not just what they do, but how they live, what’s important to them and what their values are. Then we can sculpt spaces that fit who they are and that are really a cradle for them. Spaces should be a backdrop to people’s lives and support the way they live,” he said. Paone relishes the beginning of the design process and a blank piece of paper. While he uses digital renderings to help clients visualize designs as they develop, he is adept at hand sketches, and will sometimes create physical models that clients can actually hold and use to explore the ef64


fects of light and shadows in a way that a computer model cannot. He also truly enjoys the construction phase: working with artisans, builders and clients, creatively addressing the inevitable challenges that arise, and ultimately seeing a project come to life. «Architecture and design and building things should be fun for both us and our clients,” he said. Over the years there have been surprises, some of which led to a fundamental shift in his beliefs about the nature of his work. “I thought architecture was about creativity, design and problem solving – the practical or artistic problems of space planning. Over time, I’ve found the coolest part of the job is working with the clients, reaching an understanding of one another and forming relationships that challenge me and broaden our views of the world.” I ended our visit by asking if there were any special projects he’d like to work on? “I’d love to design a restaurant in my home state,” he smiled. Ideally, one with a view of the ocean and a great surf break. CJ Paone, AIA Archipelago Workshop 805.451.6914 w w w. f o o d – h o m e . c o m

As Santa Barbara is a fusion of meticulous detail and organic beauty, Solid Rock Tile & Stone strives to perform to those standards. With the Solid Rock Team having worked in the area for over a decade, we understand and appreciate the level of quality and customer service that is characteristic of Santa Barbara. Stop by our showroom to view the selection of marble, granite, soapstone and limestone or borrow a sample of engineered quartz to view in its future home. Our knowledgeable sales staff will support you as much or as little as you need. Fabrication happens on state-of-the-art equipment adjacent to the showroom, for optimal quality control.

624 E. Haley St. | 805.617.3310 |

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!

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

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

Crocodile Restaurant & Bar 2819 State Street Reservations: 805 687-6444



w w w. f o o d – h o m e . c o m


Gardens are for Living By Lisa Cullen


he purpose of having a beautiful landscape garden is for the pleasure of it and for living. What is living? Living is experiencing life, having fun, being challenged and enjoying the activities of your choosing. I say that because pleasure and living are personal things and can mean many things to as many people. Similarly, a garden is a personal thing. It reflects your taste, not just aesthetically, but taste in activity, leisure and pleasure. A landscape, a garden isn’t only a thing of beauty, it can be a sanctuary, playground, hobby farm, sport court or anything else you want it to be. The possibilities are endless.

You Can Have Anything You Want (Almost)

I don’t know about you, but I’m tired of talking about drought. Drought has a tendency to focus our attention on what we CAN’T HAVE and I want to talk about what we CAN HAVE! And, you can have anything you want (almost). Will the City of Santa Barbara drop its ban on lawn watering? Who knows, but let’s not talk about bans and can’t do this or can’t plant that. I promised that you can have anything you want (almost) and I mean it. w w w. f o o d – h o m e . c o m

In the sprit of fun and creativity, let’s leave lawns out of the picture for the moment. Sure you can have a small lawn if you want. But there are so many other things you can do. There are as many different types of landscapes as there are people. In our almost 50 years of designing, we have had some pretty fun assignments.

Gardens are for Children

There was the woman whose granddaughter loved to play as if she were riding a horse through the country. We were charged with the task of creating a steeplechase course for this pretend horse and rider. There were jumps and ditches and hurtles that meandered through the property affording this young maid endless hours of joyful imagining. For another family we devised a children’s play area hidden within a garden. We constructed a “Mint Mountain” inside of which was a corkscrew slide complete with openings made of stone so they looked like entrances to a cave. We planted the entire “mountain” in different kinds of mint. A “look out” tower was fashioned in a stand of trees and a swing was made out of an arbor covered in morning glories and a teepee out of FOOD & HOME


IN THE GARDEN living willows. This entire fantasy garden was tucked behind a maze of hedges and flowers. Of course this became a favorite place for children’s parties.

Gardens are for Fun and Games

Recently someone asked us to create a “cross-country” Bocce Court that traversed and meandered through the property with berms and curves between and amongst the plantings. The entire family gets out in the garden for a game! Another favorite was for a couple that owned a number of life-size (and extremely life-like) African animal sculptures. Our assignment was to create an authentic habitat for each. An African Elephant on the Savanna, a lion and lioness half hidden in tall grasses. We constructed a large pond that was planted with reeds and inhabited by a fullgrown Hippopotamus and Crocodile. A Giraffe could be seen, slightly hidden by a stand of trees. And if you looked up you could see a Leopard napping (you hoped) on a large Oak branch. What fun!

Gardens are for Pets of all kinds

Once, we fashioned a tortoise run for a client who had pair of desert tortoises. They wanted them to wander the property but not be able to escape. We constructed a long meandering channel that worked its way through the landscape, giving the tortoises a variety of different habitats, nesting areas, shade, etc. The channel was deep enough so our tortoise pals couldn’t wander off but it also had to be

Be Water Wise in 2017 Save water and money with these simple steps: • Turn it Down. Plants don’t need as much water in cooler temperatures. Water according to the weather and use a rain sensor to reduce overwatering. • Go for the Gold. Be part of the water supply solution and stop watering your lawn. When it comes to lawn, gold is the new green! • Save Your Trees. Water your mature trees deeply at the drip line once a month and add mulch.

Rebates may be available. Call (805) 564-5460 to schedule a free Water Checkup. Learn more at 68


w w w. f o o d – h o m e . c o m

beautiful. It was lined with lovely gardens and flowers so unsuspecting visitors wouldn’t take a tumble. We got a call from a UCSB ornithologist who wanted to attract a particular type of bird to his backyard. After some careful research into the bird’s habitat and food preferences, the garden was designed and planted accordingly. It wasn’t long before our feathered friends turned up to show their appreciation. There was the “bee garden” for a woman who had just gotten into raising bees and wanted to ensure they had an environment where they could flourish. Wearing her beekeepers suit she would step out and enjoy the garden with the bees buzzing about her.

Gardens are for Unleashing Your Imagination

Pizza ovens, outdoor kitchens, fire pits, secret sanctuaries, sculpture gardens, tennis courts, Bocce Ball courts, rock-climbing walls, ponds, in-ground trampolines, Cigar-smoking pavilions, aviaries and apiaries, the possibilities of what you can do with and in your garden are endless. The only limit is your imagination. Until next time, fill your garden with joy and lots of living! Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or

Coast 2 Coast Collection Luxury Dinnerware ~ Wedding Registy ~ Jewelry & Gifts La Arcada Courtyard ~ 1114 State Street, Suite 10 ~ Santa Barbara, CA 93101 ~ 805.845.7888

Inspiration for your Home ~ Locally Grown

OPEN TO THE PUBLIC Mon-Fri 9-4:30 • Sat 10-4 Phalaenopsis • Cymbidiums • Orchid Arrangements 3504 Via Real, Carpinteria • CA 93013 • 805-684-5411

w w w. f o o d – h o m e . c o m




The Green Goddess Salad at Scarlett Begonia. Photo by Danielle Fahrenkrug



w w w. f o o d – h o m e . c o m

CARPINTERIA 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.

MONTECITO CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500. Lucky’s. Montecito’s only premium steakhouse. Great wine list and martini selections. Great weekend brunch served 9am-3pm. [BrD] $$$, (FB) 1279 Coast Village Road, 565-7540. The Montecito Café. Eclectic menu with great service. Desserts to die for! Open Daily from 11:30 (LD) $$ (FB) 1295 Coast Village Rd. 805-969-3392. Stella Mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. (Cafe Stella is located at 3302 McCaw Ave, on upper State Street in Santa Barbara.

SANTA BARBARA Aldo’s Italian Ristorante. Since 1986. Experience lunch in the sun or dine by candle light in their enchanting courtyard. Friendly servers deliver fresh Italian specialties and creative dishes with a California flair. [LD] $,B&W. 1031 State St., 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 805898-2628, Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with 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. Breakwater Restaurant. Enjoy the comfortable large patio overlooking the historic, scenic Santa Barbara Harbor. Serving breakfast, lunch and dinner daily from 7 AM. Award winning clam chowder, nightly specials, w w w. f o o d – h o m e . c o m

Voted Best Steakhouse in SB six times!

DINNER from 4pm Daily

LUNCH from 11:30am to 3:00pm

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

512 State Street Santa Barbara 805-965-3363 1714-A Newbury Park Rd. Thousand Oaks 805-498-1314 FOOD & HOME


The famous True North cocktail at Olio e Limone

Shoreline Cafe Shrimp Tacos

Mequite-seared Ahi at Downey’s 72


w w w. f o o d – h o m e . c o m

Photo courtesy of Olio Crudo Bar and Blake Bronstad Photography

Seabass at Bouchon

DINING OUT fresh seafood, steaks, sandwiches, salads and a kid’s menu for your little mariners. At the scenic Santa Barbara Harbor, 107 Harbor Way. 805-965-1557. Ca’ Dario. Fine Italian dining with extensive Italian wine list. Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419. Chuck’s of Hawaii. For over half a century Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the Award of Excellence from The Wine Spectator annually since 1989. Featuring a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417. Chuck’s Waterfront Grill. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 Cold Spring Tavern. 100 years of tradition with true American cuisine. Full bar & weekend breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 967-0066. Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$ Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805-568-0702. www. Downey’s. Chef John Downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned Downey’s top honors in the Zagat Survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara County selections. Dinner served Tuesday through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 966-5006, 1305 State St., Endless Summer Bar-Cafe. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by w w w. f o o d – h o m e . c o m

Serving the Freshest Seafood Since 1977

Mesquite Grilled Fresh Fish

Award Winning Happy Hour



225 State Street • (805) 962-3313 Hours of Operation: Sunday – Thursday 11:30 a.m. – 10 p.m. Happy Hours: Monday – Friday: 4 p.m. – 8 p.m.

Friday & Saturday 11:30 a.m. – 11 p.m. Sunday: 5 p.m. – Close p.m.

Beautiful Harbor Views! Enjoy our comfortable large patio overlooking the historic, scenic Santa Barbara Harbor. Serving breakfast, lunch and dinner daily from 7 AM. A breakfast favorite of locals and tourists. Choose from a variety of generous omelets, home made corn beef hash and scrumptious breakfast favorites.

107 Harbor Way

805-965-1557 FOOD & HOME


DINING OUT Shrimp and Snapper at The Breakwater Restaurant

An American Grill

vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200. Enterprise Fish Co. 225 State St., Santa Barbara, 805-9623313,; open daily for lunch and dinner. This lively, family-friendly restaurant—a local and tourist favorite since 1977—is known for its fresh seafood and unbeatable happy hour deals. Fishouse. On the water on Cabrillo at the gate to the Funk Zone downtown. Sensational seafood, daily full cocktail and bar food happy hour, and patio seating. 101 East Cabrillo Blvd. 805-966-2112. $$ (LD) Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta 6920 Marketplace Dr. 805-685-8900 Hollister Brewing Company. Featuring hand-crafted beers made on premise and an innovative, fresh menu.

The chipotle and smoked cheddar burger at Opal Restaurant and Bar

Featuring fresh Seafood, Steak, Pastas with an emphasis on New Orleans Cuisine

Open for Lunch Friday thru Sunday only, Dinner from 5:30 daily. The restaurant is available for catering and special events any day of the week.

“One of America’s Best Restaurants!” —Zagat Guide

8 E. Cota Street • 963-5000 • 74


w w w. f o o d – h o m e . c o m

RYAN RYAN STREHLOW STREHLOW 28 YEARS OF EXPERIENCE SELLING THE 28 YEARS OF EXPERIENCE SELLING THE SANTA BARBARA LIFESTYLE SANTA BARBARA LIFESTYLE certified relocation specialist | certified negotiation specialist certified estates specialist | certified architectural certified relocation specialist | certified negotiationspecialist specialist certified estates specialist


certified architectural specialist

Having bought and sold several homes in our lifetime, we have experienced both buying Having bought soldagents severalacross homesthein US. our Our lifetime, we have experienced both buying and selling withand several experience working with Ryan was truly and selling with severaloutagents US. Our workingthe with Ryan was exceptional. He went of hisacross way tothe inform us, experience guide us through process, helptruly us exceptional. He went of willing his waytotofollow inform through the process, help We us with our relocation andoutwas up us, evenguide yearsusafter we bought the house. with our working relocation and wassowilling follow upiteven yearstoafter we bought thethe house. We enjoyed with Ryan muchtothat when was time downsize he was first and enjoyed working with Ryan so much that when it was time to downsize he was the first and only person we called. only person we called.

- J. R osenbeRg - J. R osenbeRg

805.705.8877 | 805.705.8877 | ©2017 Coldwell Banker Real Estate LLC. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker ©2017 Coldwell Real Estate LLC. All Rights Reserved. Coldwell Banker Real LLC fully supports theLLC. principles of 01044673 the Fair Housing Act and Coldwell Banker Banker Previews International Logo, are registered service marks owned by Estate Coldwell Banker Real Estate CalBRE Coldwell Banker Residential Brokerage office is owned by a subsidiary of NRT LLC. Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Coldwell Banker Previews International Logo, are registered service marks owned by Coldwell Banker Real Estate LLC. CalBRE 01044673

the Equal Opportunity Act. Each Previews International® and the the Equal Opportunity Act. Each Previews International® and the

Joan Wagner Joan Wagner 805.895.4555 805.895.4555



Santa Barbara... It’s a Lifestyle Santa Barbara... It’s a Lifestyle


South facing breeze| and natural light. Riviera floor SANTA BARBARA $585,000 plan skylight in kitchen. Southwith facing breeze and natural light. Riviera floor plan with skylight in kitchen. living. Treetop views. StyleLLC. & Quality. throughout. Great location. ©2017 Coldwell Banker Real Estate All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each Coldwell Banker Light filled retreat incorporates SANTA BARBARA | $879,000 indoor and outdoor living. Treetop views. Style & Quality. Light filled retreat incorporates indoor and outdoor

Updated Poolside End Unit. Custom finishes SANTA BARBARA | $1,350,000 throughout. Great location. Updated Poolside End Unit. Custom finishes

Residential Brokerage office is owned by a subsidiary of NRT LLC.Coldwell Banker® and the Coldwell Banker Logo, Coldwell Banker Previews International® and the Coldwell Banker Previews International Logo, are registered service by Rights Coldwell Banker Real Estate LLC. Broker does LLC not guarantee the accuracy of square lot sizeAct or and otherthe information concerning theEach condition or features ©2017 Coldwell Banker Realmarks Estateowned LLC. All Reserved. Coldwell Banker Real Estate fully supports the principles of thefootage, Fair Housing Equal Opportunity Act. Coldwell Banker of property Brokerage provided by seller or obtained from public or other sources, and the is advised independently verify the accuracy of that information through Banker personal inspection and with Residential office is owned by a subsidiary of records NRT LLC.Coldwell Banker® and thebuyer Coldwell BankertoLogo, Coldwell Banker Previews International® and the Coldwell Previews International appropriate professionals. your property is currently forReal sale,Estate this isLLC. not intended as anot solicitation. CalBRE 01082377 Logo, are registered serviceIf marks owned by Coldwell listed Banker Broker does guarantee the accuracy of square footage, lot size or other information concerning the condition or features of property provided by seller or obtained from public records or other sources, and the buyer is advised to independently verify the accuracy of that information through personal inspection and with appropriate professionals. If your property is currently listed for sale, this is not intended as a solicitation. CalBRE 01082377

Casual or Professional... You’ll always look your best with Dry Cleaning Specials by Martinizing!

Because We Care… Santa Barbara’s Premier

100% Non-Perc and Odorless, Environmentally Safe, Dry Cleaning Process Official Dry Cleaner of Music Theatre Santa Barbara

One-hour Dry Cleaning • Same-day Shirt Service • Store Hours: 7 am - 7 pm Mon-Sat

GOLETA 155 S. Turnpike (Near Von’s)


SANTA BARBARA 3351 State Street

MONTECITO 1024 B Coast Village Rd.

(San Roque Plaza)

(Near Von’s)


Any 5 ITEMS of clothing cleaned 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. Coupon valid from 4/20/2017 to 5/19/2017. Present coupon when dropping off garments

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

Any 5 ITEMS of clothing cleaned 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. Coupon valid from 5/20/2017 to 6/30/2017. Present coupon when dropping off garments

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


$ 76




Off Any Dress or Coat LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON per customer per month. Not valid with other offers Expires 6/30/2017 • Present coupon when dropping off garments


DINING OUT Open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr., Goleta,968-2810, Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311 and 6920 Marketplace Dr, Goleta 805770-5388. La Arcada Bistro. Beautiful downtown dining serving breakfast lunch and dinner. Private events welcome. 1112 State Street. 805-965-5742. 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] $$, (B&W) 1404 De La Vina at Sola. 963-7003. Max’s. Sensational breakfast haunt in San Roque for over 30 years. Also features Italian scratch made offering at dinner. 3514 State St. 805-898-9121. BLD $$ Nectar. 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. [BrD] $$ (FB)20 E. Cota St., 805-899-4694 The Nugget. Down-home Americana fare with the appropriate dose of Western kitsch and memorabilia is the draw at these family-friendly joints. Open daily for lunch and dinner. For location nearest you go to www. Olio e Limone Ristorante, Olio Crudo Bar, & Olio Pizzeria® (“Oil and Lemon” in Italian).Husband-wife team Alberto and Elaine Morello preside over this pan-Italian charmer, where you’ll experience “excellent cooking and hospitable service” (Zagat Survey). “Simply sophisticated,” says the Los Angeles Times. Wine Spectator award-winning wine list. Private dining for up to 40. Casual pizza bar-wine bar-full bar around the corner at Olio Pizzeria®, with Olio Crudo Bar, Olio’s raw bar and lounge, next door. New locations at The Shoppes Westlake Village. 11 W. Victoria Street, 805-899-2699 Opal. A local’s favorite, Opal fuses creative influences from around the world with American Regional touches: from Chile-crusted Filet Mignon, to Fresh PanSeared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner. The Palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, 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, w w w. f o o d – h o m e . c o m

Eclectic California Cuisine Award-Winning Wine list

Full Bar * Martini Menu

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

----Zagat Survey

1325 State Street Next to the Arlington Theatre Open Daily 966-9676

w w w. f o o d – h o m e . c o m

Private Banquet Room with Custom Menus Catering * Take-out





Comfort in the heart of downtown Quality Fare Craft Brews

in the heart Patio ~ Fireplace Over 60 single malt of downtown Scotch and Whiskey Quality Fare Craft Beers Patio ~ Fireplace Over 100 single malt Scotch and Whiskey Family friendly Room available for private parties

18 East Ortega 805-568-0702

DINING OUT and Sunset Magazine. “Best on the West Coast” according to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000. Paradise Cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD] $ FB. 702 Anacapa Street, 962-4416. Relais De Paris. Traditional French food modeled after the 19th century brasserie which features its secret recipe for sauce originale...a secret since 1959. 734 State St., 805-963-6077,; open Tues.-Fri. for dinner, Sat.-Sun. for breakfast, lunch, and dinner. Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), 3315 State St Santa Barbara, 805-5692400, and in Arlington Plaza. Roy. Voted best late night dining spot in town. Bistro-style American cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 W. Carrillo, 966-5636. Santa Barbara Fishouse. Great locally caught fresh fish prepared in a casual fun atmosphere. Terrific happy hour. Right across from East Beach. [LD], $$, FB. 101 East Cabrillo Blvd. 966-2112. SB Shellfish Co. The freshest seafood, lobster, crab and shellfish found anywhere. Enjoy a local wine or beer with the view of the Pacific at the end of Stearns Warf. 805-966-6676 $$(LD). Scarlett Begonia. “Scarlett Begonia will always strive to have interesting, thoughtful food. Menus change weekly with an innovative fresh look at breakfast and lunch and dinner. Dinner and cocktail hour is offered Tuesday thru Saturday nights from 4:00pm to 9:00pm, with breakfast and lunch running 9am-2pm Tuesday thru Sunday. It is our goal to provide Santa Barbara with a restaurant that showcases progressive modern food, using sustainable, organic, high quality ingredients coupled with innovative cooking to be one of the most foodcentric restaurants around.” 11 W. Victoria St. #10 $$, 805-770-2143. Shoreline Beach Cafe. 801 Shoreline Dr., Santa Barbara, 805-568-0064,; open daily for breakfast, lunch, and dinner. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare. Somerset. Dine and drink amid rubble stone planters and 100 year old olive trees. Helmed by James Beard award winning chef, a truly unique experience awaits. Reservations can be made at website www. or call at 805-845-7112. Via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 569-6522. Wine Cask. Located in the historic El Paseo in heart of downtown makes for a beautiful fine dining experience. Wine tasting with wide array of local wines, full bar and private dining available. 805-966-9463. 814 Anacapa St. $$ (LD). Zen Yai. Experience a new era of Thai cuisine, blending traditional dishes with a California nouveau flair. [LD] $$, (B&W) 425 State St., 957-1193.

Eat, drink and relax on the beach!

Shoreline Cafe Shoreline Cafe SA N TA BA R BA R A, CA LIFOR N I A U.S.A. Breakfast | Lunch | Dinner | Cocktails


801 Shoreline Dr, Santa Barbara (805) 568-0064 78


guide B=breakfast Br=brunch L=lunch D=dinner

$=entrees under $15 $$=$15-$25 $$$=over $25 FB=Full Bar B&W=Beer & Wine w w w. f o o d – h o m e . c o m


Fresh Local Cultured Abalone Lightly sautéed with garlic, butter, & spices.

LUNCH • DINNER • SUNDAY BRUNCH PRIVATE PARTIES • BY THE BOATS LIVE MUSIC 5:30-8:30 WED-SAT • HAPPY HOUR 3-6:30 M-F Reservations • (805) 564-1200 • Free Valet Parking 113 Harbor Way •

w w w. f o o d – h o m e . c o m




VENUES & PRIVATE DINING CHUCK’S WATERFRONT GRILL AND THE ENDLESS SUMMER BAR~CAFE You could be the hero for having your party in a world-class setting, right by the boats while sipping a cool Mai-Tai and nibbling on calamari. Chuck’s Waterfront Grill and The Endless Summer bar-café are located on the Santa Barbara Harbor overlooking the boats. Just off the 101 freeway and close to all the major hotels, with 2 covered patios upstairs at The Endless Summer each with a capacity up to 50 guests. The entire Endless Summer can be rented for a capacity up to 185. Chuck’s Waterfront Grill is available for smaller groups up to 24 people. Reservations must be made in advance. Call (805) 564-1200. 113 Harbor Way,

CORK ROOM AT BOUCHON The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria St., 805-703-1160,


The Cucina Room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusivity and privacy of your very own Olio e Limone dining experience. Enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805899-2699,


PRIVATE DINING LIVE MUSIC EVENTS 1112 State Street, Santa Barbara, CA | 805.965.5742


Dargan’s provides an authentic Irish ambiance combined with friendly service and outstanding food. We offer both buffet style or sit-down service for a variety of special occasions, including, receptions, rehearsal dinners, business gatherings, birthdays, graduations, and fundraisers to name a few. The poolroom area can be sectioned off from the main bar and rented for private affairs and provides a relaxed atmosphere accommodating up to 170 people (100 seated). It includes a private cozy bar, four large pool tables and a jukebox. The room also offers an excellent speaker system and five HD TVs connectable to computers are perfect for wedding videos or company sales presentations. To set up a consultation to discuss space availability, room rates, and food options, call 805-568-0702 or email at

EVENTS BY STELLA MARE’S Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez 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, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service 80


w w w. f o o d – h o m e . c o m

DINING OUT 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, (805) 969-3415,

locally sourced ingredients thoughtfully created artfully presented

LOUIE’S AT THE UPHAM HOTEL Louie’s features two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest 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.

OPAL RESTAURANT AND BAR Opal Restaurant and Bar can accommodate inhouse parties from 10-120, and we have extensive experience in serving corporate functions, birthdays, wedding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts. Whether it is an on-site banquet or off-site catering, our 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 Barbara, (805) 966-9676,

CATERING PURE JOY CATERING, INC. Pure Joy offers full service catering for the Santa Barbara Tri-County Areas. Flawless event planning, friendly service and unbelievably delicious handmade fare— Pure Joy will bring your vision to life. 111 East Haley Street, Santa Barbara, (805) 9635766,

Cafe by serving lunch

tuesday–friday: 11-3 saturday–sunday: 11-4 open late thursday evenings: 5-7

located in the Santa Barbara Museum of Art

1130 state street / 805.884.6487 catering




Perfect for weddings, receptions, fundraisers, corporate, birthdays, graduation or anything special. Buffet or sit-down service. Comes with it’s own private bar and excellent audio/video system for presentations. Space for 170 people (100 seated) Call 805-568-0702

18 East Ortega 805-568-0702 w w w. f o o d – h o m e . c o m

, it out of the office If you can’t make *10 sandwich minimum) ( we’ll come to you!

Just look at our menu at then call in your order to 965-1015

Great Deli! 126 E. Canon Perdido St. (805) 965-1015 420 S. Fairview Ave, Goleta 964-4585 Open Mon–Fri, 11 to 3 FOOD & HOME




ow it can be told: I was the oldest busboy ever to work on a cruise ship in the Caribbean. I mention this fact not because I’m particularly proud of it but rather because it came back to me as I wrote the story about the restaurant minimum wage debate in this issue. Yes, a largish number of years ago I signed on to go to sea as a bartender on a massive cruise ship. Having been promised the job, I traveled to Puerto Rico and presented naively myself at the dock, only to be told that my ship wasn’t quite ready. I could wait around indefinitely or I could ship out right away as a busboy. I believe this was a variation on the theme known as “being shanghaied.” Anyway, an oceangoing busboy I suddenly was, and quickly learned some hard economic lessons. For instance, yes, I’d heard of supply and demand, but it didn’t really hit home until 82


I tried to set tables and came up seven forks short. I brought this to the attention of the drill sergeant maître d’, whining, “Somebody stole my forks!” His reply: “Zen steal zem back.” Lesson: A good ship runs taut. Too many forks and people discard them like toothpicks. Too few and they become currency. The latter came even clearer when I toddled into the kitchen and asked the dishwasher sweetly for my salad dressing terrines. Reply: a blank look. Back to the drill sergeant who asked a simple question. Had I tipped the dishwasher? Oh. Eventually I understood. The ship was a big economic web. It worked like this: The waiters received the tips and in turn tipped the busboys or else a platter of boeuf bourguignon would accidentally cascade on the head of Mrs. McTav-

ish at Table 43. The busboys, in turn, tipped the kitchen or the tools of their trade would mysteriously vanish. And so the whole entanglement went sailing on. It sort of worked. In discussions with Santa Barbara’s servers for the story, it became clear that many feel the income disparity between the front of the house and the back is a genuine issue, but not one they can do much about. Bottom line: They’re struggling to survive in a very expensive place, and need every penny. If kitchen crews deserve more money, they feel it’s the owners’ job to find it. But owners say the whole web might collapse if the minimum wage keeps climbing. And so the cruise ship of Santa Barbara’s restaurants meander onward. And there are so many great eateries here. Let’s hope they don’t run aground on this issue. -- by Jeff Miller w w w. f o o d – h o m e . c o m

Illustration by Buffalo Brothers Studios

A food service lesson at sea

Order food, be the hero

Birthdays at the beach, office meetings at work or family gatherings at home, anyone can be a hero.

Gourmet Catering Delivered

Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.