Food & Home Magazine - Spring 2012

food home& Spring Foraging

plus:

fantastic Kitchen ideas foR 2013 and beyond spRing dining

Recipes f R om fa R m to table

Seared Ahi salad with fresh Farmer’s Market produce.

Photo and recipe by Marina Delio.

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~Examples from our daily changing menu~ LOBSTER SALAD with Asparagus, Sundried Tomatoes, Olives & Basil LOCAL SEABASS with Fricassee of Artichokes, Peas & Meyer Lemon GRILLED DUCK with Fresh Mango Chutney & Ginger Sauce GRILLED LAMB LOIN with Wild Mushrooms, Green Beans & Rosemary

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PublIsher & PresIdent

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phil@food-home.com

ContrIbutors

helen S. Adams

Kristin N. Anderson

david Baum

Raymond Bloom

Teri L. Breier

Lisa Cullen

mariana delio

yummymummykitchen.com

Chuck Graham

Laura Kirkley

Katie Koonce www.epicureanmom.com

Lynette La mere

Julia mchugh

Sam Rolens

Leslie Westbrook

Brandi Wolff

PhotograPhy

Bill Boyd

michael Brown

eliot Crowley

mehosh dziadzio

Lindsey eltinge

Barb fabian

Ashley Renée

megan Winkley

Kevin Steele

Shelly Vinson

ContaCt InformatIon

P.o. Box 20025, Santa Barbara, CA 93120 (805) 563-6780, (805) 563-6790 fAX, www.food–home.com

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

WHY WAIT? DINNER STARTS AT 5:00 pm Executive Chef Ramon Velazquez presents his passion for Latin cuisine featuring the best of local ingredients, with influences from around the world.

SPRING SUNDAY CENA

Relish the three-course tasting menu, every Sunday, from Cielito’s other rising star, Chef Damon Murphy.

WINNER OF THE 2012 SANTA BARBARA INDEPENDENT FOODIE AWARD

Executive Chef Ramon Velazquez

1305 STATE STREET SANTA BARBARA, CA

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Keeping It Simple

Chef Avery shines at Arts & Letters Café

Chef Avery hardin sits in the Arts & Letters Café’s sunny courtyard, rattling off his recipe for lamb with a Chimichurri sauce. There are complex instructions or even exact measurements, unless “a bunch” counts as one. But he’s exacting about one thing: use quality ingredients.

That philosophy permeates the food at this popular eatery, tucked away in a charming courtyard behind the Sullivan Goss Gallery. Just as an artist

just knows when one brushstroke is just enough, hardin keeps his food simple. It’s driven by what is in season, prepared in a way that enhances natural flavors.

“It makes our job easier, and everyone leaves happier,” he says, in talking about finding just the right heirloom tomatoes to serve with fresh, creamy Burrata cheese, Blue Lake beans, opal basil and a drizzle of aged balsamic vinegar. “You don’t have to do much to a terrific

Photos by Ashley Renée

tomato,” the Santa Barbara native adds. “We just cut it and serve it.”

hardin’s anticipating the spring run of local seafood, particularly white seabass, steelhead trout, and rockfish. Their rock cod sandwich features the fish in light tempura, house-pickled fennel, pine nut relish and fresh arugula on a hoagie roll.

Arts & Letters’ salads are a kaleidoscope of colors and textures: local apples with dried sour cherries, celery, marcona almonds and red onion; roasted beets tossed with local tangerines, goat cheese, pistachios and romaine; and the mainstay “Tyler” (on the menu for over

Q&A with marina delio

Author of The Yummy mummy Kitchen

marina delio—a Santa Barbarabased photographer, cook, wife, and mother—shares advice passed down from generations on eating healthy and living well, along with one hundred producerich, deceptively simple, delicious recipes for the entire family to enjoy together.

Why did you write The Yummy Mummy Kitchen? I wrote the book to share my love of cooking and beautiful food. It’s meant to inspire people, especially busy moms in the throws of early childhood craziness, to enjoy food and cooking instead of looking at it as a chore. I wanted to show how to cook simple dishes that are still healthy and stylish.

How much were you inspired by the town of Santa Barbara when writing your book?

local farmer’s market and/or grocery store?

I try to visit the farmers markets whenever possible, but with two little kids I need a lot more than produce. I love the good deals at Trader Joe’s and the high quality food and great service at Gelson’s. Whole foods is probably my favorite – nothing beats the local produce, natural diapers, artisan cheeses, and delicious wines – and doing the shopping while sipping a fresh green smoothie from the juice bar is the icing on the cake.

How much do you focus on healthy vs. tasty ingredients?

a dozen years) with its house-cured bacon, Jidori chicken, Pt. Reyes blue cheese, avocado, tomato, romaine and red onion.

The burger patty in their ALC Cheeseburger is the very definition of simplicity. “All we do is salt the beef,” hardin reports. It comes from San Julian Ranch outside Lompoc, and he buys at the farmers market. “I’m picky about what gets pepper, even,” he says with a smile.

JuLiA MChugh

Arts & Letters Café, open daily for lunch from 11 a.m. to 2:30 p.m. 7 E. Anapumu Street. 7301463, www.artsandletterscafe.com. Chef Avery offers a recipe on page 31.

I wanted the book to have a very Santa Barbara feel so that I could share the beauty of our town with readers around the world. I did that through photos of our harbor, beaches, wine country, and farmers markets, as well as the recipes. most of my recipes are Santa Barbara inspired and feature ingredients that are abundant here.

How do you come up with your recipes? my style of eating and cooking is plant-based. While many others start with a meat and add side dishes, I start with the produce that is in season and in my fridge and build from there.

I love using flavors that I know work well together and using them in creative ways, and using herbs or flower garnishes to make the dishes beautiful.

Where do you shop—do you have a favorite

In my opinion, healthy and tasty often go hand in hand. To me there is nothing tastier than a juicy fresh peach, or a peak-of-season tomato drizzled with some good balsamic vinegar. I also came up with a recipe for a chocolate almond smoothie that is very healthy and tastes just as good as a fattening milkshake— it’s in my book!

What favorite ingredient (or two) do you plan to incorporate into your cooking this spring?

I love using all the parts of fresh peas in the spring. my kids love opening the pods and munching on the peas. I love the sweet pea flowers in my house and using the tendrils to decorate a simple dish. my favorite spring soup, easy Peasy fresh Pea Soup (also in my book) is made with fresh spring peas and finished with a few pea shoots and a dollop of crème fraiche. It’s simple, colorful, and delicious.

In The Yummy Mummy Kitchen: 100 Effortless and Delicious Recipes to Nourish Your Family with Style and Grace (HarperOne; April 2, 2013)

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.

2012

Food 26

Decor 21

Service 25

Cost $47

The color of lunch

Ihad my first huevos Valenzuela on the Paradise Café patio over 20 years ago. I’ve had hundreds since, and as a daily downtown lunch veteran I can truly say the dish is my go to favorite. An ode to the famed dodger relief pitcher, fernando Valenzuela, this dish borrows a bit from the classic huevos Rancheros, but features scrambled eggs, black beans, avocado, cheese, house made salsa and wrapped in a flour tortilla. order it with a house green salad for a truly mouthwatering treat. When I’m in the all veggie mood, my newest favorite in that category goes to the Veggie Tostada at Casa Blanca. Bursting with color and fresh farmer’s market produce the dish features a crispy corn tortilla served with black beans and shredded lettuce, then topped with grilled red onion, bell pepper, eggplant, zucchini and garnished with guacamole, chopped tomato and green onion. If crave some protein, the kitchen is more than happy to add fresh seafood or chicken to the mix.--RB

Paradise café is located at 702 Anacapa St. 805-962-4416. Casa Blanca is located at 330 State St. 805-845-8966

Paradise Café’s Huevos Valenzuela

Veggie Tostada from Casa Blanca

Photos by Ashley Renee

A Weekend feast for the Senses

There’s an ethiopian saying that one “eats with the eyes.” diners certainly get an eyeful – and delicious mouthfuls – at weekend lunches at Petit Valentien, when Serkaddis Alemu now serves her native fare.

The menu changes weekly but always includes injera, the soft crepelike bread made from the tiny grain teff. It’s just perfect for scooping up the flavorful sauces of ethiopian cooking, and makes forks optional. divided by meat and vegetables, the menu features dishes served ala carte and in combination platters.

It’s a true feast for the senses. melt-in-your-mouth butternut squash is overlaid with earthy turmeric. Split peas take a golden hue, but reveal a bit of fire. Velvety beets and bright green strips of jalapeno are tempered by creamy potatoes. A traditional lamb dish offers bites of tenderness and an explosion of flavor.

Serkaddis’s family moved to the U.S. so she and her siblings could attended high school. She first visited Santa Barbara as a student, and moved here in 2002. She met her husband, Petit Valentien’s owner/chef Robert dixon, when she worked at east Beach Wines. In the evenings, when their 18-month old daughter is sleeping, she is writing an ethiopian cookbook for American cooks, featuring the simple, savory recipes served at the restaurant.

Though Serkaddis still regularly travels to her homeland, she has no trouble obtaining authentic ingredients here. “I’m still searching for some dried ethiopian herbs,” she says, “but that’s the beauty of America, you can get just about everything.” —JuLiA

MChugh

Petit Valentien serves Ethiopian food on Saturday and Sunday only, 11:30 a.m. to 3 p.m. French menu is served for weekday lunches and nightly dinners. 1114 State Street, in La Arcada, 966-0222. Alemu offers a recipe from her kitchen on page 28.

Ashley

Renee

Michelle Martinich, Jeff DeVine, Ken Jacobsen and Laurie Leighty

A Thankless Art

JoeL huFF brings cuisine to Santa Barbara

To be clear, I despise foodism. The entire “foodie” movement is primarily an excuse for people to take as much enjoyment out of dining as possible—trying to make it a one-upmanship of “appreciating” only “the finest, freshest, locallysourced, organic, foraged, househusbanded, home-cured, blah, blah, blah.” No. Good food simply falls into two categories: art and whatever else is left.

And we know art is a thankless pursuit, as it should be. True artists aren’t suffering the slings and arrows for a key to the city, or to have their names emblazoned in lights or their images cast in bronze. They don’t set out to be famous. They create because they have to and they persevere out of necessity. The reward is that fleeting moment when their vision intersects with their expectation and execution. A brief a priori recognition of their own creation, a moment of self-fulfillment. They’ve gained another step in an ever-escalating personal war on mediocrity, before moving on to the next internally abstract challenge with its own ephemeral reward.

Joel huff knows what I’m talking about.

In a majority of local kitchens the most delicate instruments chefs wield are salad tongs and soup ladles; huff comes armed with tweezers and syringes. Paint brushes, liquid nitrogen, dehydrators and sous-vide skills fill out the remaining space between him and the conventional oven, while he wages his own skirmishes against complacent cuisine from the kitchen of Scarlett Begonia— the aftermath being some of the most exciting, artistic and truly unique creations ever served in town. (Technically, he is the “chef” of the restaurant—which serves

decadent breakfasts and lunches, though these are mostly envisioned by the owner Crista fooks. When evening falls it becomes more or less a pop-up of huff’s extravagant and impressive culinary vision.)

Again, the fads of post-modern cuisine are just as blatantly annoying as those who chase the trends. I especially appreciate how “molecular gastronomy” has become a hipster joke (a la Todd margaret et. al.). In the wrong hands, this can be a borderline horrific dining experience. (even in capable hands, it can go too far; I’m pretty sure ferran turned a few stomachs with the oysters, licorice gel and peppermint foam that even he agreed “didn’t really work.”)

huff is more than capable— without going too far—having worked with Adrià and his associate José Andrés, so some of the previous hype and hyperbole is founded on a particular level of skill and experience.

But what about the food?

I could simply list ingredients like every limp and lackluster food writer does when they don’t understand what they’re eating, but how is that going to convey anything? This really is new for Santa Barbara and needs to be experienced with few plot spoilers—but I’ll play along: green apple snow, squid paper, spruce steam, yuzu gelée, chili caramel, bitter olive verde, sour grass… (There, you’re clear as crystal, right?)

You simply need to go—and be prepared for amazement, one palette at a time.

one caveat is this is not the kind of food that you can pair with wine. I won’t win any love from their wine buyer (and they’re soon to have a full bar), but have a drink before the meal and/or one after. Water and bites of the stellar deux

Bakery bread before each course need to be the palate cleansers— every dish supplying an array of flavors, textures and scents that you don’t want to inhibit.

I think the only dinner misstep is having an a la carte menu. Giving people the choice to nitpick, substitute and treat the creations like any Burger King drive-thru is a mistake. each evening’s offerings need to be in line with their Keller/Trotter/ Redzepi brethren. It takes an education and understanding of the complexities, a grasp of the nuances and an appreciation of the execution of the meal as a whole, so it might help not to consider yourself a customer, but rather a guest. (The dinner service is attentive, but never fawning. And, if the server isn’t explaining the mind-boggling alchemy of the ingredients and preparation, then the chef is, at your table.

This is what he’s is creating for you. Be thankful there’s legitimate excitement in what’s coming out of the kitchen for a change.)

Joel huff, is on the threshold of becoming a known quantity, and the fact that he landed here in Santa Barbara is remarkable. I would recommend every chef in town to experience the tasting menu. Perhaps it will elevate the level of dining in our area, or at least illustrate how truly creative food can be when you stop painting by the numbers.

—MiChAeL bAuM

sCArLett begoniA currently serves dinner Thursday, Friday and Saturday evenings from 5:30 (reservations strongly suggested). Breakfast and Lunch are from Tuesday thru Sunday 8am-3pm. Located at 11 West Victoria Street #10, 805-770-2143.

www.scarlettbegonia.net

Ashley Renee

delivered!

From the sea to your door

The line was long and stretched out the door on the afternoon of New Year’s eve at the tiny-but-mighty Santa Barbara fish market. (This is more often the exception, than the rule, most days.)

We were there to get hope Ranch oysters; my favorite smoked black cod; as well as fresh local, buttery sablefish/black cod for our New Year’s eve dinner.

We watched patiently as people wavered on decisions, asked that their lobster tails be cut a different fashion, and selected live crabs from the tank, like jewels from a Tiffany & Co. showcase. The staff, as usual, was patient, gracious and good-humored.

If I known that we could have ordered ahead and had our fish order shipped to my front door for $10, I might have considered this option.

for twelve years now, the entrepreneurial 32-year-old owner of Santa Barbara fish market, Brian Colgate, has remained closely connected with the fishing community to provide the

freshest fish around for both his wholesale and retail customers. In fact, his father, John is a commercial fisherman, so Brian not only grewup around the harbor, but one summer when he was 17 he “fell into a high school job working for fish cutting room for Saturday fish market.” The manager walked away and the job was thrown into his lap. So he started the market and twelve years later, he says, “here I am!”

“Until just recently, we hadn’t offered shipping,” says Colgate, a Santa Barbara native, adding, “You can order online or via telephone, we have great flat rate shipping prices of $10 in California and we are also offering a 25% discount for a limited time for this new service to food & home magazine readers.” (Savvy readers, see the discount code below).

What’s to be discovered, ordered and devoured? fresh-caught “Catch(es) of the day” are featured daily that might include black cod, local rock crabs, amazing fresh cooked crab claws or white sea bass. Recently, fresh wild steelhead salmon running out of Washington State was featured. Not to be forgotten, Santa Barbara’s coveted sea urchins that arrive daily on our harbor dock.

Should you not feel like cooking, Santa Barbara fish market also offers an array of really yummy

fish salads, smoked fish dips and ceviche made on-site. The smoked sea bass ceviche has a great kick and the tasty ahi and salmon salads are perfect for a last minute picnic at the harbor.

“We are, and always have been, committed to being a part of the fishing community of Santa Barbara. We act as a bridge from the fisherman to the public and promote a sustainable environment,” noted Colgate.

The pricing is a bit higher online and some instore specials are not offered on the website, but to save time and gas, this is a great convenience whether you are looking for a delivery for a dinner party, shipping as a gift or even if you are out of town and missing our great bounty of the sea.

Still, as much as I like the idea and convenience of online ordering, it does take some of the fun out of my seaside grocery shopping. I love our waterfront and the Santa Barbara harbor, and I really don’t mind waiting in line in my favorite part of town - especially when the pay-off is so dang delicious! —LesLie A

westbrooK

For more info and to order your delivery call 805965-9564 or go to www.sbfish.com.. Shipping rates are $10 for overnight in California and $49 anywhere else in the continental USA.

Photo by Bill Boyd

Bar eats h

ave you ever found yourself craving that perfect late-night snack after an evening at the movies, or a delicious pick-me-up after a long day of shopping or a hard day at work? Stop by a local favorite and weekend hotspot, Joe’s Café, conveniently located downtown on the corner of Cota and State Street, for a true Santa Barbaran experience. Check out the salty, spicy, and oh-so satisfying Steak Bites! Newly renovated in 2007, and open all day, seven days a week from 7:30am to 11pm, Joe’s offers a welcoming atmosphere of an old-fashioned diner with checkered tablecloths, pictures of family and friends on the walls, and friendly staff. Settle into a cozy booth, family-sized table or grab a seat at the bar, and order up a plate (or two) of Joe’s classic American cuisine. The perfect blend of tender beef, seasonings, spice and salt, the Steak Bites appetizer is enough to feed any hungry movie-goer, shopper or passer-by, but my friends and I couldn’t help but ask for more when we had finished the first round. A start to a great meal, the Steak Bites’ salty-spicy tang piques your palate for more of Joe’s delicious menu and makes you thirst for any of Joe’s fantastic cocktails (head’s up, they’re stiff!). So come over to Joe’s Café, be it for a quick afternoon bite or a fun night out, the generous portions and expertly mixed drinks make for a truly awesome experience. —Tori Tsu

Joe’s Café, 536 State Street, Santa Barbara, CA 93101, (805) 966-4638

Photo by Tori Tsu

Spring foraging

Recipes from farm to table

by LAurA KirKLey

Ispent seventeen wonderful years in massachusetts where spring meant you could finally get outside, the snow was gone and things were growing. my son James and I would go foraging for what nature was providing - fiddleheads. We didn’t have to go far for the fiddleheads, which grew in abundance on our property, however, so did the skunk cabbage. We would return to the house ill smelling but laden with fiddleheads. It was worth it! We’d have to work hard for the asparagus but we could muster up enough for a meal or two. We began our arugula education when we arrived in California, James, at thirteen, didn’t like the peppery taste. however, he had read somewhere that a child’s taste buds change every seven years. Needless to say with this knowledge he pronounced arugula delicious on his fourteenth birthday.

Arugula (a.k.a. Rocket, Roquette, eruca Sativa) is a cool-weather crop. Long days and warm weather make it bolt, or flower, and bring an unpleasantly bitter flavor to the leaves. Wild arugula is foraged in spring and again the fall. It is rich in vitamin C and potassium.

Asparagus. Although asparagus’s peak season is considered to run from April to may, in warmer climates, the green spears can appear as early as february. Note that thickness in no way indicates tenderness. Tenderness is related to how the plant is grown and how soon it is eaten after harvest, not the spear size. In addition to being easy to prepare— asparagus packs a whopping 114% of recommended daily allowance (RdA) per 1 cup serving of vitamin K, which is important for bone health, and nearly 66% RdA of foliate, which helps maintain a healthy cardiovascular system.

Fiddleheads (a.k.a. fiddlehead Greens, fiddlehead ferns) are available in early spring. Not only good for adding a touch of whimsy to floral arrangements, fiddleheads actually taste quite similar to asparagus and offer many of the same health benefits. Specifically, the ferns are an excellent source of vitamin A, which is important for eye health, and a good source of vitamin C, making them a popular choice for warding off scurvy! In addition, the ferns provide some fiber and are also rich in iron, potassium, niacin, riboflavin, magnesium, and phosphorous. foraging for fiddleheads is a favorite spring activity in many areas where they grow. If you’re not a forager, fiddleheads can be found in the spring at farmers markets or grocery stores.

Laura Kirkley is the owner of IL Fustino located at 3401 State St. 805-845-3521.

eGG pizzA

1 (16 oz.) prepared pizza dough, room temperature

2 tablespoons extra virgin olive oil

1 clove garlic, crushed or minced

1 small bunch asparagus, tough ends trimmed

1/4 cup Parmesan cheese

1/4 cup fresh mozzarella, sliced

4 eggs

1/4 cup fresh basil leaves

4 slices prosciutto (optional)

In a small bowl, stir garlic into oil. heat grill over medium-high heat. Stretch or roll dough into two rectangles. Brush asparagus with garlic oil and lightly season with salt and pepper. Place dough and asparagus directly on grill and cook until grill marks show up and dough no longer sticks to grates, about 3 minutes. Remove asparagus as soon as it is tendercrisp, about 2 minutes. flip dough over. Lightly brush grilled side with garlic oil. Sprinkle with Parmesan and mozzarella. Place asparagus

Grilled SprinG

Grilled spring egg pizza

on top of cheeses and crack eggs on top. Reduce heat to medium and cover top of grill. Cook until eggs have reached desired doneness, about 6 minutes. If bottom of pizza gets too dark and eggs are not cooked enough, transfer pizza to a broiler for a minute or so to finish the eggs. Sprinkle with a pinch of good sea salt and freshly cracked pepper. Garnish with basil and add prosciutto if using.

Recipe and photo by Marina Delio, YummyMummyKitchen.com

AruGulA, roASted tomAtoeS, Fennel & mozzArellA SAlAd

“The taste of a dish for which you need olive oil will be as good or as ordinary as the oil you use. A sublime one can lift even modest ingredients to eminent heights of flavor; a dreary oil will pull the best ingredients down to its own level.”

Marcella Hazan, cookbook author & food writer

½ pound of grape or cherry tomatoes

2 bulbs fennel, cut in half, cores/stems removed, and shaved extremely thin

½ lb. baby arugula

½ lb. fresh mozzarella cheese, sliced ½ inch thick

½ cup il fustino frantoio extra Virgin olive oil

Salt & freshly ground pepper

Additional il fustino eVoo for dressing

Parmesan cheese, shaved for dressing

Lemon Wedges for dressing

Tomatoes:

Preheat oven to 350 degrees. drizzle tomatoes with il fustino eVoo, salt & pepper—toss to coat and turn onto shallow foil lined pan. Bake in preheated oven for 20 minutes. Remove from oven and allow to cool.

Salad:

In large salad bowl toss together: arugula, fennel, mozzarella cheese and tomatoes. Plate salad, dress with il fustino eVoo, pinch of

the plant Strong Way…

As a world-class triathlete turned firefighter, Rip es selstyn was used to re sponding to emergencies. When he learned that one of his fellow engine 2 fire fighters in Austin, Texas was in dire physical condition with a dangerously high cho lesterol level of 344, he sprang into action and motivated the entire engine 2 firehouse to join together in plant-strong solidarity to help save the life of their friend.

engine 2 products are plant-strong, which means they are made from nature’s best ingredients: fruits, vegetables, whole grains, beans, nuts and seeds. engine 2 Plant-Strong™ products strive for the following guidelines: zero animal products , no added oils…ever! made with whole grains minimal added sugar, if at all! Less than 25% total calories from fat per serving and a 1:1 ratio of milligrams of sodium to calories per serving.

All Engine 2 Plant-Strong™ products and book can be found at Whole Foods Market, 3761 State Street, 805-837-6959.

HummuS VeGGie pizzA

1/2 cup low-sodium vegetable broth

3 tablespoons balsamic vinegar

1 1/2 cup engine 2 Plant-Strong™ Roasted Red Pepper hummus, divided

2 Portobello mushroom caps, gills removed, caps cut into 1-inch-wide strips

1 yellow squash, sliced lengthwise into 1/3-inch planks

1 zucchini, sliced lengthwise into 1/3-inch-thick planks

4 engine 2 Plant-Strong™ Tortillas

(Sprouted Ancient Grains or Brown Rice)

8 ounces baby spinach, lightly steamed and gently squeezed to remove excess liquid (about 1 packed cup)

1/4 cup chopped fresh basil

1/4 cup pine nuts

freshly cracked black pepper

In a large bowl, whisk together broth, balsamic vinegar and 1/2 cup hummus. Add mushrooms

and toss very gently to coat; remove from bowl with a slotted spoon. Add yellow squash and zucchini to the bowl and toss to coat. Return mushrooms to the bowl and allow vegetables to marinate for at least 10 minutes and up to 1 hour. Prepare a grill or grill pan for medium heat cooking. Grill vegetables until browned and tender, 3 to 4 minutes on each side. Set aside. Preheat the oven to 375°f. Place tortillas on 2 nonstick sheet pans or regular sheet pans covered with parchment paper. Spread each with 1/4 cup of the remaining hummus. Top with spinach, basil and grilled vegetables. You can place the vegetable slices on the pizzas whole for a rustic look, or chop them first for neater cutting. Sprinkle pizzas with pine nuts and black pepper to taste. Bake until edges of tortillas are browned and crisp and pine nuts are golden, about 15 minutes. Slice and serve.

BAked penne in Spicy roSe SAuce

1/2 pound whole wheat penne

1/3 cup raw cashews, covered with boiling water and soaked for a few hours to soften

1/2 cup engine 2 Plant-Strong™

Unsweetened original Almondmilk

1/3 cup reduced-sodium vegetable broth

2 tablespoons nutritional yeast

1 1/4 cup engine 2 Plant-Strong™

Cantina Style Salsa

2 cups chopped kale leaves

1 cup frozen peas

1/4 cup chopped roasted red bell peppers

topping

2/3 cup whole wheat bread crumbs

1 1/2 tablespoon nutritional yeast

1 tablespoon Italian seasoning

2 teaspoons onion granules

Cook pasta in boiling water until it is tender but still offers a little resistance, 12 to 14 minutes. meanwhile, preheat the oven to 400°f. In a blender, combine the drained cashews, almond milk, broth, nutritional yeast and salsa; blend until very smooth. drain pasta and place in a large bowl. Add kale, peas and red bell pepper and toss. Pour sauce over pasta and toss again. Transfer mixture to an 8 x 8-inch baking dish and smooth the top. Combine all the topping ingredients in a small bowl and sprinkle over the pasta. Bake until the topping is browned and the sauce is bubbling, about 25 minutes. Cool 10 minutes before serving.

(continued)

salt and grind of fresh pepper. Garnish with Parmesan cheese and lemon wedge.

Recipe and photo by Marina Delio, YummyMummyKitchen.com.

cHAnterelle riSotto

3/4 lb chanterelles, cleaned, sliced or chopped

1 extra large shallot, chopped

1 teaspoon garlic, minced

1 teaspoon fresh thyme leaves

5 tablespoons butter

1 1/2 cups arborio rice

1 teaspoon salt

1 1/4 cup white wine

2 cups chicken broth

1 1/2 cup mushroom broth

1 tablespoon parsley, chopped

1/4 cup parmesan, shredded

1/4 squeezed lemon, seeded

Salt and pepper to taste

In a small saucepan over medium heat bring the chicken and mushroom broth to a slow boil, reduce heat to lowest setting (to warm.)

Chantrelle risotto

SerkAddiS Alemu’S yedoro AlicHA

Chicken in Turmeric Sauce with Homemade Cottage Cheese

Almost all ethiopians would size you up on your ability to cook this dish, which is served on special occasions. It can be prepared in a spicy version, by substituting chili powder for the turmeric. It is served with homemade cottage cheese. (Serves 4)

4 chicken drumsticks, skinned

4 large onions, chopped

¼ cup oil

1 tsp. turmeric

2 Tbsp. garlic, chopped

1 Tbsp. ginger, grated

½ tsp. black pepper

½ tsp. nutmeg

½ tsp. coriander

½ tsp. cumin

1 Tbsp. cardamom

4 eggs, hard boiled

2 limes, cut in half

Salt to taste

Combine drumsticks and limes in a large bowl of water. Wash several times and put aside.

Sweat (without oil) the onion in a saucepan over medium-high heat until the liquid evaporates or onions turn translucent. Add oil and sauté until onions are golden brown. Add spices and half the garlic. Simmer and stir occasionally until the onions cook down. Stir in a bit of water or chicken broth, as needed to prevent sticking or burning. Add chicken parts and mix well. Reduce heat to medium-low, cover and simmer for 10 minutes. Score the white of the eggs, so the sauce can penetrate the egg’s interior, and add to onion mixture. Add remaining half of the garlic. Cover and simmer until chicken is cooked, stirring gently occasionally, taking care that the meat does not leave the bones. Remove and serve hot.

AyiB

Homemade Cottage Cheese

This also can be mixed with red chili peppers, or added to cooked collard greens, or with cooked kale. (Serves 4)

1 quart buttermilk

½ quart whole milk

Rue leaves

Combine milk and buttermilk in a sauce pan and simmer over low heat, uncovered, for two hours or until cheese formed on the top hardens. make sure not to boil. Allow cheese to cool before straining to separate curds from whey. Put curds in a container and top with rue leaves and refrigerate. discard or drink the whey.

In a deep skillet melt 4 tablespoons butter, saute shallots for 2 minutes. Add garlic and thyme, cooking for 3 more minutes, adding chanterelles and 1/2 cup white wine at the end. Simmer for about 10 minutes, or until white wine is almost completely absorbed. Stir in 1 teaspoon salt, set aside in a separate bowl. Using the same skillet (not washed) over medium/low heat melt 1 tablespoon butter and add arborio rice, stirring continuously, for about 3 minutes (make sure not to brown the rice.) Pour in 3/4 cup white wine, simmer until wine is almost completely absorbed. one ladle at a time, ladle the broth over the rice, until all the liquid is absorbed. Repeat this process until rice is just soft (you may have some broth leftover) about 30 minutes.

Add the chanterelles, parmesan, parsley, lemon, salt and pepper. Stir to combine. Garnish with chopped parsley or thyme and serve.

—Recipe and photo by Katie Koonce, www.epicureanmom.com

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 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

www.luckys-steakhouse.com

(continued)

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

Combine all ingredients in the bowl of 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 www. epicureanmom.com.

SeAred AHi SAlAd WitH citruS

GinGer dreSSinG

Serves 4-6

1 lb sashimi grade ahi tuna

¼ cup black and white sesame seeds

½ cup tangerine juice

juice of ½ lime

2 tablespoons sesame oil

1 tablespoon freshly grated ginger

5 oz baby lettuces

½ cup cooked edamame

½ cup enoki mushrooms (available at Gelson’s and other gourmet and Asian grocery stores)

2 tangerines, separated into segments

Sprinkle fish with salt and pepper. Press sesame seeds into the sides of the fish. heat 1 tablespoon olive oil over high heat in a cast iron skillet. Sear fish, about 3 minutes per side, or until cooked to desired doneness. Slice.

In a small bowl, stir together tangerine juice, lime juice, sesame oil, and ginger.

In a medium bowl toss lettuce with edamame, mushrooms, and tangerine segments. Toss with desired amount of dressing. Top with sliced seared ahi.

Recipe and photo by Marina Delio, YummyMummyKitchen.com.

cHeF AVery HArdin’S lAmB And cHimicHurri SAuce

WitH oil poAcHed potAtoeS

2 bunches of parsley

1 bunch of cilantro

2 Tbsp red wine vinegar

1 cup extra virgin olive oil

5 cloves garlic

1 Tbsp. Chili Sauce (Sriracha “Rooster” Sauce)

1 tsp. each salt and pepper

Blend ingredients for one minute in a blender, and pour over roasted or grilled boneless, defatted lamb loin.

Place whole red potatoes in one layer in a large plan with a lid. Add enough extra virgin olive oil to cover the potatoes, and cook over low heat for one hour.

ReseRvations accepted • all MajoR cRedit caRds • couRtyaRd

Flavors abound

There are plenty of ways to enjoy salads and spirits, as the Santa Barbara days grow long.

1 The spirits manager at Cielito has a new drink that is a sure to release your passions on a warm summer evening. Called Estrella, the vodka libation offers rich citrus notes with a mild sweetness and a blood orange tang. This cocktail also pairs well with fresh ceviche for a perfect balance of tart and sweet. 2 The Crab and Shrimp Louie is one of the more colorful and classic offerings from the kitchen of Chef Tony Manzanares of Louie’s at the Upham. 3 The Charred Rare Tuna Nicoise Salad from Lucky’s Steakhouse in Montecito is yet another hit from managing owner Leonard Swartz featuring sushi-grade Ahi tuna, local greens, capers, olives, anchovies, green beans, tomato, onions and the traditional hard boiled egg. 4 The Mozzarella Burrata from Olio e Limone is definitely cheese done right! The smooth textures of mozzarella and cream, vine ripened tomato, olives, peppers and more complete this beautiful salad.

For more info visit 1. cielitorestaurant.com 2. www.louiessb.com 3. luckys-steakhouse.com 4. www.olioelimone.com.

m ichael Brown

Ashley Renee Ashley Renee

Consilience Syrah 2006

This wine racked up votes from all angles. Catering chefs, private chefs, restaurant owners and wine shops all gave a big thumbs up as a perfect pair to any steak, chop, rib or even Tri-Tip at your next BBQ event. The aromas are deep and very concentrated, yet silky with black liquorice, cherry tones and a long, smooth finish that will put a smile on your face. A great deal, too! With a retail price point of under $17, it just might be the best valued syrah in the state. If you can find a case, buy it!

El Chaparral De Vega

Sindoa 2008 Grenache

Open Daily

Mage from vines 60 to 100 years of age. Exotically perfumed bouquet displays black raspberry, cherry compote, licorice and dark chocolate, plus a sexy floral overtone. Finishes with strong clarity and mineral snap. Year in and out, this is a great value! Available at the Winehound.

for Tasting

11am - 6pm Extended Hours

Thursday - Saturday 11am - 8pm

Fess Parker Pinot Noir

2006

Rich in color and bursting with flavors of spice, cranberry, light blueberry and strawberry. This wine displays great balance and a lingering finish. Perfect with rack of lamb.

Kunin Pape Star 2007

Seth Kunin’s specialty brand is a combination of Grenache, Syrah and Mourvedre which gives it the meaty first sip and a rich, fruity finish you’re looking for when dining on steak. Delicious!

Rocky Patel humidor

for those who enjoy the pleasure of a good cigar, this humidor features an elegant cedar wood case that holds up to 70 cigars: plus an external hydro meter and an internal humidifier to keep your inventory fresh at a constant 70 percent humidity. Pictured cigars are hand-rolled in Nicaragua and retail for $5 each. humidor is $249 and can be found at Cigar empire. 3621 State Street. 805-563-0200.

mr. mister

14’’ Raffaellesco Platter

The Raffaellesco pattern was inspired by Raphael’s 16th century frescoes in the Vatican palace. It is said that the central motif of this pattern, the dragon, symbolizes a benevolent deity who brought good luck to the sailors of the time. Today, it is commonly believed that having a piece of Raffaellesco in your home brings blessings and good luck. ($128)

Available from Italian Pottery Outlet, 929 State Street, 805-5647655, www. italianpottery. com

Tired of globbing on the oil? These nonaerosol sprayers produce a fine mist of oil for cooking and flavoring. Give your salads and vegetables a light sprinkling of fine olive oil, or give your wok a quick spritz of peanut oil. either way, you’re cutting down on your fat intake and not over-powering the tast of your foods. fill the canister half-full with oil, pump the cap to build up pressure, then spray. What could be easier?

Photo by m ichael Brown

Available at Williams-Sonoma in La Cumbre Plaza and Sur La Table on State Street.

french oak pairing

There’s a reason that fine wine is aged in french (and not American) oak: the tannins. It’s the tannins that give this finely grained wood a nice, even color. few people have access to genuine french oak, but Romain doussineau, owner of Reed floors & Interiors, carries a unique, exclusive range of the wide plank flooring in a variety of finishes. Weathered grays that create a warm base for a room’s palette are a current trend selected by savvy designers.

If you are wondering what to “pair” with this flooring, natural shades with pops of color for spring are also popular with trade professionals as well as homeowners who shop at Reeds. Colors this season range from emerald and chartreuse greens to lavender and deep purples – paired with gray, of course, which brings us right back to the flooring, which reminds this beachcomber of driftwood discovered on our sandy shoals.

The simple, clean refined lines of mid-century and danish modern furnishings or reclaimed soft furnishings upholstered with new spins on vintage fabrics are popular. for instance, the retro textiles from Clark & Clark evoke a nostalgic look that has been re-imagined for the 21rst century.

“design professionals who are creating storyboards are telling us that their clients are ready to take risks with their design choices, utilizing interesting color combinations and mixing styles and periods,” says in-house design consultant Christine Craig, adding, from their oceanfront showroom: “Take the plunge – and re-imagine your own nostalgia.”-- By Leslie

A. Westbrook

Reed Floors & Interiors, 3821 Santa Claus Lane, Carpinteria. Phone: (805) 684.7583. Open Monday to Friday: 10am-5pm; Saturday: 10am-3pm www.reedfloors.com

Designed for romance

Asian-influenced simplicity, soothing colors, silk pillows, linins and seductive lighting inspire this bedroom design. “There is no need for 100- watt light bulbs in the bedroom,” says interior design professional Genny Cummings. She says you can accomplish a lot with one or two well placed finer pieces of furniture or treasured pieces of art and then accent the room with assorted fabrics. Cummings suggests using full-length mirrors to make the room appear larger and thick pile rugs to add warmth..

Available at Indigo Home Furnishings, 1323 State St. 805-962-6909.

Garden delights...

So every year you spend money on the natural part of your garden. flowerbeds, shrubbery and lawn care come to mind. But adding manmade ornaments such as pottery, fountains, stones and sculpture, can suddenly transform ordinary landscaping into a work of art. And they function, too. fountains add tranquility to your mood, and in some designs offer noise reduction from traffic or next-door neighbors. Pottery and stone can add color accents to the greens and browns of natural vegetation. Sculptures can act as a centerpiece and focal point to the design. The good thing is that garden ornaments require little if any care. Just place and enjoy! If you’re in the market: Seaside Gardens in carpinteria offers a wide selection of pottery and fountains, in addition to Asian-inspired glazed planters, terra cotta outdoor fireplaces to heat your sitting area on foggy nights. Across the 101 at eye of the day, you can find brightly glazed mexican pottery of all sizes, intricate wall plaques, chest high planters and terra cotta benches to sit and enjoy your creation. A few miles north at terra Sol Garden center, the animals have center stage. Brightly colored ceramic lizards, birds, butterflies, dogs, cats, fish and more offer endless design themes and color options to create the personal outdoor space you’re looking for.--RB

e liot Crowley

Photo by Bill Boyd

New Tools for the Trades

by bryan henson, President Allen Associates Builders

Taking on a construction project of any size can bring with it many challenges. fortunately with the widespread adoption of smart phones, tablets, software and apps, there are many tools available to help homeowners and building professionals improve communication, manage information and make the construction process a little bit smoother.

my first technology recommendation is to create a new email address specifically for your building project (or if you don’t have an email address take this opportunity to create one). I find creating a designated email is the easiest way to track your project as well as to keep the communications between contractors and vendors separate from your personal account. This is easiest to do with a service like gmail (www.gmail.com). If you are taking on a big project and you don’t have a smart phone, then get one. most building professionals communicate via email, and you’ll want to have that communication at your fingertips. Smart phones can handle multiple email addresses at one time.

one of my favorite online resources and apps is www.houzz.com. This is a one stop inspiration shop where you can browse thousands of photos from top designers. The best part is that you can create “idea books” of photos you like and share this information with those helping you with your project.

Communication and file sharing is a key component of any project. Architectural files, photos, videos and construction documents can often

be too large for email. I recommend to my clients to set up a dropbox account if they do not have one. dropbox (www.dropbox.com) allows everyone on the team to share files and documents easily and securely without having to be concerned about file size.

every project requires multiple signatures, and sometimes your signature can hold up the project. You can print out everything sent your way, sign it and fax it back, or you can digitally sign it on your phone or tablet and save a few steps. my favorite resource for this is a free app called docuSign Ink.

Visualizing designs and colors is a common challenge for many home owners. Several resources are available to help. Benjamin moore’s personal color viewer (http://www.benjaminmoore.com/en-us/for-yourhome/personal-color-viewer) is an online resource where you can upload a photo of your home and play with colors, or simply scroll through photos to find the colors you like. for those that are a little more tech savvy, an easy to use, entry level design program is home designer Suite (www.homedesignersoftware.com). You can quickly draw out floor plans and see realistic 3d elevations of your design.

The technology choices and applications abound, but the best choices should be practical and effective. If it’s easy to use and functional, it will make your project better.

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

Big sound for a small place

You asked for it. And now you’ve got it. The 805 diamond from Bowers and Wilkins is an industry world-first – the only speaker of its size and type to incorporate true studio-grade technology in the form of a diamond dome tweeter. experience remarkable, lifelike sound from a discreet speaker that fits almost anywhere. diamond dome tweeters have long been considered an exclusive luxury in the world of audio – a refinement to be reserved only for the most expensive, studio-sized loudspeakers. No longer. The 805 diamond is nothing less than a revolution in speaker design: the first speaker of its size and at this price point to come with a diamond tweeter. Small but perfectly formed, the 805 diamond will fit almost everywhere. Tucked away on a bookshelf or positioned on its specially designed stand, it’s perfect for smaller listening spaces. And it will serve equally well as the rear channels of a home theatre system, bringing superb, breathtakingly realistic sound to places you never thought possible.

805 Diamond speakers can be purchased at Mission Audio and Video. 1910 De La Vina Street, Santa Barbara. 805-682-7575.

many homeowners tend to agree: the most coveted or “wished for” remodel in a home is usually the kitchen and/or bathrooms. With so many elements involved, it can also be the most challenging – and yes (I am sorry to say), costly. Whether you are contemplating a full-blown kitchen re-design and remodel or just some updates to enhance your culinary space, plan on eating out during the process.

There are as many design choices these days, as there are recipes in Julia Child’s two-volume classic mastering the Art of french Cooking. You might begin with a color and a theme. Are you keen on country farmhouse style or sleek and modern? Is traditional or industrial more your cup of tea? Consider stainless steel appliances or colorful models, such as a retro red stove to set the tone. Whatever look you decide on, the elements remain the same: back splashes, sinks, countertops, cabinets and appliances. If you have the room and budget, design a snazzy cooking island or install refrigerator drawers. hide the trashcan and add a separate recycling bin while you are at it. hang art on the walls. Let your imagination – and your pocketbook – be your guide.

New cabinets are a good place to begin. european styles have gained popularity – look for hidden hinges, soft-close doors and drawers, frameless cabinet construction, and full-overlay doors and drawer-fronts.

“As far as trends, contemporary european-style kitchens have been more popular. Wood veneers in lighter colors and bleached wood colors like driftwood, but in a flat panel contemporary door are also on the forefront,” says Gillian Amery who, along with her husband michael, has owned Santa Barbara Kitchens for 28 years. “What never goes out of date is the painted white kitchen. It’s always popular,” she added.

Something as simple as a new backsplash and countertops can really add some zing to your kitchen. Backsplashes aren’t just for behind your stove and sink anymore: the sky is the limit. When considering backsplashes and countertops

(continued on page 50)

This European inspired design is the perfect balance between beauty and function. The crisp clean lines of the cabinets contrast beautifully with the rough beams as well as the stunning smooth marble countertops and backsplash. This fully equipped kitchen includes integrated paneled dishwashers and subzero refrigerator and a custom hand fired farm sink. The beautiful range is perfectly suited for this kitchens inspiration. The island allows a generous work space and is perfect for gatherings with family and friends.

Design and construction by Montecito Kitchens (805) 453-0518, www.montecitokitchens.com

CLASSIC APPOINTMENTS

AND MORE

FAUCETS

STOVES

SINKS

2. The Pro Grand Steam Oven is the only range in the market with a steam and convection combination oven, plus a full-size convection oven and a warming drawer.

1. One of the largest on the market, the Thermador 48” Built-in Side by Side Refrigerator with adjustable frameless glass shelves and 30 cubic feet of storage.

3. Apron sink by Rohl featuring a surface that is resistant to scratches, thermal shock and stains. 4-5. The latest in faucets by Grohe feature the sleek look of stainless metal finishes and pull out spray designs to further enhance the kitchen and cooking

6. Induction cooktop from Thermador is the largest fully usable cooking surface on the market featuring the 4,600 W PowerBoost™ that lets you boil water faster than any other cooking technology.

by

7.

Forrest feature contemporary designs for the bath and kitchen that are sculpted from natural materials including stone, bronze, bamboo, copper, iron and hardwoods. For the latest in kitchen technology visit the showrooms of Santa Barbara Plumbing Supplies at 621 Milpas 805-965-5291 and Pacific Sales—Kitchen, Bath and Electronics at 7127 Hollister

experience.

Sinks

Stone

Ave. in Goleta 805-562-1540.

Santa Barbara Tile Style

Italy drives the trends and styles in tile, reports Tileco’s Gina Burchiere, but Santa Barbara has its own design esthetic. “We’ve got our own unique thing going on in the way we decorate our houses,” she says.

There’s always a call for Spanish tile, but the beach inspires local design in the colors and textures selected. mosaics are popular, she notes. “They are being reinvented to incorporate pebbles, glass, even metal, in different sizes and shapes,” she adds. Some evoke the seashore, others are freeform.

But these days, anything goes. “It can be as simple as white subway tiles,” Gina says, “or you can go wild with shapes and color.” —JuLiA

MChugh

dune 2x2-inch lamp mosaic ceramic

suprema 2x8inch mexican connection handmade ceramic solistone decorative 5x5inch ceramic with 3x6-inch field ceramic

solistone 5x5 ceramic

solistone 5x5 ceramic

alyse edwards 6x6inch glass-mini mosaic glass

All tiles available at Tilco showroom at 619 Olive Street (across from Arnoldi's), 805-564-1868.

Tile photos by Michael Brown.

it is important to note that natural stone –such as marble or granite – needs loving care. Plan to re-seal twice a year to protect porous surfaces, as marble can stain from red wine or oil spills. Gillian recommends popular quartz materials like Cambria and Caeserstone that offer the look, without the porous quality, of stone surfaces.

There’s a wide range of tile ceramics – get creative with your backsplash by incorporating colorful mexican or Italian tiles. White, rectangular subway tiles provide a clean, streamlined look for a 1920s style kitchen that remains a classic choice. mid-century design is popular – consider a textured glass backsplash from the mad men era, when women wore the apron in the family and men manned the barbecue grill.

Sinks run the gamut from stainless steel to porcelain. Stick to the basics – or whatever gives you the most pleasure when doing dishes. fireclay (high fired clay) is a very durable sink material and deep, wide farmhouse sinks have great appeal.

We haven’t even touched on hardware and drawer pulls. In fact, you can change the look of your kitchen just by changing the hardware.

And don’t forget flooring, windows and window treatments.

Tired yet? Neat touches, such as under cabinet lighting or a place for your iPad with your epicurious.com recipes close at hand, can be added.

Decisions, decisions, decisions.

Perhaps you need to consult a professional?

In fact, unless you are just painting your old cabinets, a knowledgeable designer is imperative. It’s just too easy to make mistakes. especially when it comes to space planning. Remodeling a kitchen is rocket science, of sorts. measurements are as important as the order of installation.

don Gragg of montecito Kitchens/Santa Barbara design & Build offers guidance: “A good kitchen designer will be able to work with you to create a successful design that is a reflection of your taste. The more information you bring to the table, the more successful the end result will be. Sources for ideas are virtually unlimited. You can search the Internet and magazines and be armed with ideas before your first meeting. It is true: a picture says a thousand words. I always recommend that

A remodel opened this kitchen to the dining and living rooms to create one larger space. Granite countertops and mahogany cabinets add to the sophistication of the space. Large windows and mahogany French doors open to a new enclosed patio creating a strong connection with the outdoors environs. Energy efficient LED lighting throughout.

Built by Allen Associates Builders. Dennisallenassociates.com 805-8848777. Photo by Crio Coelho www. CiroCoelho.com

my clients create a notebook of pictures of all the features they like i.e. cabinets, appliances, tile, sinks and granite. Very soon your taste will begin to appear even if you were not sure exactly what you want. This creates a very strong base that your designer can build on.”

We all know that the kitchen is the heart of a home, so despite the fact that you may have a heart attack when considering the cost

A blend of traditional and modern gives this kitchen rich warmth with wood flooring and custom cabinetry (above), balanced by spacious designed cooking and serving areas and the durability of stone and tile finishes. Cabinetry by Architectural Millwork. 8 North Nopal St. 805-965-7011. www.archmill.com

In many Santa Barbara homes, space comes at a premium. Galley style kitchen designs offer a solution to smaller spaces by giving them maximum functionality without knocking down walls or adding square footage to the home. This kitchen (left) features large cooking and prep areas mirrored by built in refrigeration and storage. Built by Projects by Giffen and Crane. 805-6822226. projectsgc.com

of a remodel, remember in the end it will all be worth it. And your friends and family will love your new hangout, especially when you pull that coq au vin out of your new Wolf range.

In the end, you might keep this long-ranging tip in mind from Gillian emery: “A lot of people stay with a basic neutral color palette – then you can go wild with accessories, and it doesn’t date the kitchen as much.”

Good advice from a pro that has me thinking that I should just paint my kitchen white— then add colorful pots, pans, utensils and kitchen towels—while I put together a scrapbook of my dream Kitchen.

jedhirsch.com and his wife, Kathy.

were met by modifying the existing 1940’s kitchen and adding custom, period cabinetry by Doug Bradley Cabinets. Granite countertops by Armstrong Tile and Marble and Tileco subway tile backsplash installed by Alex’s Tile Works. Stainless steel appliances, including a Viking range supplied by Warehouse Discount Center. Schoolhouse light fixtures by Rejuvenation. Wood windows supplied by Stock Door and Window.

This custom yacht-like home was built by Jed Hirsch, General Building Contractor, Inc. jedhirsch.com. Taylor House Interiors and James Zimmerman Architects worked together to blend the client’s marine aesthetic with functionality, creating a warm, open living space to gather family and friends by the sea. Featuring cabinets by Cliff Bartlett Cabinetry, Subzero refrigerator and hood, Tile backsplash from Tileco, Paint and finishes by Jake Patterson Painting.

For more images from Jed Hirsch construction got to jedhirsch.com.

This airy galley style kitchen (above) was designed and built by Jed Hirsch, General Building Contractor, Inc.

The design goals

Spring Gardening

A time for sprucing and planting

by lIsa Cullen

Before Julius Caesar introduced the Julian calendar in 45 BC, Rome and other ancient cultures celebrated the New Year on the Vernal equinox. Spring, the long-awaited season of rebirth, rejuvenation and new beginnings was of course the obvious place to start the New Year. 2058 years later we celebrate spring by planting a garden.

Spring is the perfect time to overhaul your existing garden. The best place to start is to survey your domain. With your favorite morning beverage in hand, take a walk in your garden and take a look around. The purpose of this stroll is to survey your assets; the plants and areas in your garden that do what they are supposed to be doing. Whether it is a tree that is providing shade, fruit or beauty or an area that

is providing color or a spot that was intended to be an outdoor entertainment space. This is the question you must ask yourself: “Is this area giving me what I need and want?” if the answer is “yes” then it is an asset.

once you know your assets you can bring up the other areas one by one by deciding what you want from each. Perhaps you are ready to create a vegetable or herb garden or add a few fruit

trees or maybe you always wanted to extend your living space into the outdoors. Whatever it is you want now is the time to get it done so you can have it ready to enjoy this summer.

When it comes to planting, spring is the perfect time to dig in. Get your plants in early so they have time to take hold before summer’s heat. Keep in mind the adage “5 dollar plant in a 10 dollar hole”, in other words money spent on soil amendments are well worth the expense and effort in the long run.

When you are ready to re-plant an area of your garden take a moment to visualize before planting. What will it look like in each season? Is it a “close up” garden or one that is viewed from a distance? how large will the plants get? Give the new plants room to grow or you’ll have maintenance troubles later. Some plants don’t like “wet feet” so the composition of your soil is a factor to keep in mind. Know before you go and know what type of soil your plants like when considering what to plant where.

This is also an ideal time to plant succulents. Good drainage is vital of course and if you want to liven up your existing patch cut off damaged and old leaves, separate the new babies from the mother plants and plant the babes and healthy cuttings for an ever-expanding crop.

do you have an area of your garden where “nothing seems to grow”? If so, there could be a variety of causes: Soil, water, drainage, light and physical damage due to gardeners and/or pets all are factors to consider when dealing with a problem area. Some good observation on your part will provide the answer but if you can’t solve it, call your favorite professional.

Spring is also a great time to plant herbs. Perennials such as Thyme, Rosemary, Sage, marjoram, Lavender, Chives, mint and others can provide beauty as well as sustenance. So even if you don’t want an herb garden per se, you can add these garden beauties into your existing garden beds and have perpetual source of herbs for cooking, sachets etc.

But, why not plant an herb garden? You’ll need a sunny spot and ideally good airflow. Use smaller herbs as a border for a more formal look and leave room for your favorite annual herbs. Sweet Basil, Parsley, Cilantro, Chervil and the like are indispensible to the summer kitchen garden so plant plenty.

Whatever you do this spring, spend some time out in your garden and enjoy the sights and scents of nature. And remember always to fill your garden with joy.

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

Backyard Bouquets

There’s nothing like fresh cut flowers from your own cutting garden. If you plant wisely you’ll have bouquets year-round. Perennials and annuals produce a diverse selection of flowers for cutting. Since perennials will bloom again next year, once your garden is established you’ll only need to replenish it with annuals.

Choose a location that gets full sun. Cutting gardens make great borders and can also be planted between rows of roses. Beds should be comprised of rich organic compost and loose loamy soil. Use an organic fertilizer low in nitrogen (N) and high in phosphorus (P) and potassium (K). organic is key especially if you want to use blossoms to decorate cakes or sprinkle on salads.

Select flowers that complement the colors in your home. Then design your garden as a living bouquet. Planting from seeds and not just from containers will cut down on cost. Zinnias (State farm), cosmos (for height) and sunflowers (easy to grow) can be started from seed. Buy tall varieties of asters, campanulas, scabiosa and moluccella (Bells of Ireland) in pony packs. Select one-gallon containers of echinacea, rudbeckia, agastache (hyssop) and lisianthus. Add showy color with dahlias in one- to 5-gallon containers. Bulbs including gladiolus (clusters of 10) and lilies (3 or more) are a must. A border plant of alyssum or dwarf lavender (hidcote) will give your cutting garden definition.

Plant annuals, such as yarrow and Queen Anne’s lace, (as well as herbs) will attract beneficial insects such as ladybugs. And if you’re lucky some seeds might volunteer next year. —T.I.R. & D.I.

Garden and landscape designer Trace Robinson offers consulting for cutting gardens. www.tracerobinson. com, 805-448-3807.

c aRpinteRia

garden market. offering very tasty sandwiches, salads, smoothies and casual fare. open Monday–Sunday 10am3pm. [L] $ (BW) 3811 Santa Claus Lane (805) 7455505

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 in the village of Montecito. Happy Hour 4-6, Weekend Brunch from 8am. [BLD] $$, (FB) 1212 Coast Village road, 969-8500. lucky’s. Montecito’s only premium steakhouse. great wine list and martini selections. great weekend brunch served 9am-3pm. [BrD] $$$, (FB) 1279 Coast Village road, 565-7540.

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

the stonehouse. Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. open for dinner from 6-10 p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 5651700.

the montecito café. Eclectic menu with great service. Desserts to die for! open Daily from 11:30 (LD) $$ (FB) 1295 Coast Village rd. 805-969-3392.

santa 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., 963-6687.www.sbaldos.com.

arlington tavern offers the best of both worlds, an elevated dining experience and a relaxed bar atmosphere. Chef, ron True creates his own version of contemporary american cuisine using only the best local ingredients he can get his hands on. Local Black Cod, Fried Chicken, House Smoked and grilled new York Strip Steak are just some of the items you can find on the dinner menu and the locally grown and grass fed ground beef from rancho San Julian ranch makes the Tavern Burger something to keep coming back for. Each item on the menu has been carefully thought through to compliment and pair with a selection of either beer or wine chosen by partner, Diego Barbieri. open daily for dinner 5pm – late night, happy hour 4pm-7pm. private dining available. 21 W. Victoria Street. 805.770.2626

guide

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b&W=Beer & Wine

blue agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. Blue agave was voted by locals repeatedly the Most romantic restaurant in Santa Barbara. [BrD] $$ (FB)20 E. Cota St., 805-899-4694 boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/boathouse

bouchon. restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator award of Excellence wine list features exclusively Californian selections, paired with 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 yearround on the heated, covered garden patio. ask about private dining in the intimate Cork room where up to 20 guests can be seated at the grand Table. open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160. ca’ dario. Fine italian dining with extensive italian wine list. Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419. cajun Kitchen. Serving some of the best Cajun specialty breakfasts in town for over 20 years. [BL] $, (BW) 1924 De La Vina, Santa Barbara 687-8062; 6831 a. Hollister ave, goleta 571-1517; 901 Chapala St., 965-1004; 865 Linden, Carpinteria 684-6010.

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

chuck’s Waterfront grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront grill; by the boats at the Santa Barbara Harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring prime grade Top Sirloin Steaks. “Chuck’s Style” Fresh alaskan Halibut, garlic grilled Day Boat-Caught King prawns , grilled Sea Scallops, King Crab Legs, and australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200 cielito. Beautifully appointed interiors, expansive heated patio, private dining areas and a full bar accent a thoroughly authentic Mexican culinary experience. Located in the heart La arcada, downtown. 1114 State St. 805-225-4488 cold spring tavern. 100 years of tradition with true american cuisine only 15 minutes from Santa Barbara. Featuring the cuisine of chef Moises Bernal with selections of game and hearty entrées. Full bar & weekend breakfast. [LD] $$, (FB) 5995

Stagecoach road, 967-0066

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: 9665006, 1305 State St., www.downeyssb.com

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

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

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

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

holdren’s steaks & seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.a. prime Midwestern corn fed beef, 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 goleta6920 Marketplace Dr. 805-685-8900

hollister brewing company. Featuring hand crafted beers made on premise, an innovative, fresh menu with appetizers, pizzas, burgers, paninis,

and salads. open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr. goleta, 805-968-2810, Hollisterbrewco.com

Julienne. a progressive american restaurant serving fresh seasonal food. Serving Dinner Wednesday–Sunday 5pm to 10pm. reservations accepted. [D] $$ (BW) 138 E. Canon perdido Street 805845-6488

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

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

meun fan thai cafe. Traditional Thai cuisine home cooked to perfection. great take out and dine in on the Mesa next to Lazy acres. (LD) open daily from 11:30. 1819 Cliff Dr. 805-882-9244.

the natural café. The natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com [LD] $, (B&W). Three locations in Santa Barbara: 508 State, 9629494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details.

olio e limone Ristorante. (“oil and Lemon” in italian) and olio pizzeriaHusband-wife team alberto and Elaine Morello rely on the integrity of their ingredients and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated italian cui-

sine served in an inviting atmosphere with European hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which represents their 250-plus selection awardwinning wine list. private Dining in the Cucina room is available for up to 40 guests. pizza bar-salumi bar-wine bar-full bar next door at olio pizzeria, with private dining in the Terrazza room for up to 24 guests. olio pizzeria is open daily from 11:30am – close, including Sunday Lunch. For a look at the current menus go to www.oliopizzeria.com [LD] $$, (FB) 17 West Victoria Street, 805-899-2699. opal. a local’s favorite, opal fuses creative influences from around the world with american regional touches: from Chile-crusted Filet Mignon, to Fresh pan-Seared Fish & Seafood, Homemade pastas, gourmet pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (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, 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, 9624416.

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

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

Roy. Voted best late night dining spot in town. Bistro style americana cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. Menu changes with the seasons and features Farmers Market produce. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West Carrillo, 966-5636. saigon in and out Vietnamese Restaurant. Serves the finest Vietnamese specialties at reasonable prices. [LD] $ open Daily 11aM–9pM, Sat. & Fri. 11aM–10pM Sun. 11aM–9pM, 1230 State St. Unit a, 805-966-0909 or in 5-points shopping center.

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

santa barbara fishouse. great locally caught fresh fish prepared in a casual fun atmosphere. Terrific

happy hour. right across from East Beach. [LD], $$, FB. 101 East Cabrillo Blvd. 966-2112.

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

scarlett begonia. 11 W. Victoria St. #10 $$ preparing modern american food with local, organic, sustainable ingredients. Everything is scratch made, breads, pastries, even ketchup! Dog friendly patio seating. Serving Breakfast (all day) and lunch Wednesday-Sunday 8am-3pm, 805-7702143 all major credit cards accepted.

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

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

the tee- off. one of the town’s premier steak houses featuring succulent prime rib, fresh seafood, generous cocktails and, of course, quality steaks. [LD] $$, (FB) 3627 State, 687-1616.

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

Via maestra 42. Traditional italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLD] $$, 3343 State Street, 5696522.

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

santa yneZ Valley

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

Restaurant marcella. at Fess parker’s Wine Country inn, Chef ron Stewart’s dedication to using the finest and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 grand ave., Los olivos, (805) 688-7788

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

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Venues & pRiVate dining

condoR cRuises party and dinner cruises aboard the Condor Express— a high speed catamaran that is perfect for corporate events, family outings, wedding, or fund raisers— either on the coast or at the islands. The vessel is certified for up to 149 passengers, but is also perfect for smaller groups that want the amenities that only a vessel this size can provide. SEa Landing, 301 Cabrillo Blvd., Santa Barbara (805) 882-0088, condorcruises.com

coRK Room at bouchon The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are 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, bouchonsantabarbara.com

cucina Room at olio e limone The Cucina room is the ideal venue for your group of up to 40 people. perfect for business dinners and life events when you desire the exclusivity and privacy of your very own olio e Limone dining experience. Enter and you will find an attentive service staff, 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, 805-899-2699, olioelimone.com

eVents by stella maRe’s Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez 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 bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-

scale events. 3302 McCaw avenue, Santa Barbara, (805) 969-3415, stellamares.com

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

opal RestauRant and baR opal restaurant and Bar can accommodate in-house parties from 10-120, and we have extensive experience in serving corporate functions, birthdays, wedding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts. 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, opalrestaurantandbar.com

RoosteRfish Room at seagRass The roosterfish room is designed to provide a memorable private restaurant experience. Comfortably accommodating up to 22 guests this room offers it’s own private heating, air conditioning and music controls, providing guests with the ultimate in comfort. a streamlined version of the Seagrass dinner menu is exceptional, and gives a restaurant-quality experience in a private environment. 30 East ortega St., 805-963-1012, www. seagrassrestaurant.com

c ateRing

puRe Joy c ateRing, 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) 963-5766, purejoycatering.com

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