Food & Home Magazine - Spring 2022

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KITCHEN SPACES Kitchen design by NMA Architects Photo by Ciro Coelho








The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Affiliated real estate agents are independent contractor sales associates, not employees. ©2022 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports 22CS70-DC_GLA_4/22 the principles of the Fair Housing Act and the Equal Opportunity Act.






Coldwell Banker Realty 1290 Coast Village Rd Montecito, CA 93108 CalRE #01340521



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• Full Time Top Producer • Coldwell Banker Realty’s #1 Agent for Montecito & Santa Barbara, 2020 & 2021 • Coldwell Banker® Society of Excellence – Ranked .5% Internationally

Coldwell Banker Realty agent Crysta Metzger serves buyers, sellers, and investors in Santa Barbara, Montecito, and Hope Ranch with unsurpassed local market knowledge. She is a true lover of the area and knows each neighborhood in town for its style of residential architecture, unique layout, schools, kids’ activities, and destinations. Crysta has received many local, regional, and national top sales ýĖýđĀĒϺѲþĔēѲĒćāѲǼčĀĒѲēćāѲĆđāýēāĒēѲđāĖýđĀѲĈčѲćāđѲČýčĘѲÿċĈāčēѲđāĂāđđýċĒϻ Crysta has a strong presence as a listing and buyer representative in the Montecito/ ýčēýѲ ýđþýđýѲČýđĊāēĒϺѲǼčĀĈčĆѲČýčĘѲĎăύČýđĊāēѲĎďďĎđēĔčĈēĈāĒѲĂĎđѲćāđѲÿċĈāčēĒϻѲ āđѲ beginnings in the luxury leasing market honed her robust negotiation skills and mastery of complex legal contracts. Crysta has an expansive network of trusted service providers, an established reputation in her community, and a keen market awareness that sets her apart from her peers. She is a steadfast advocate for her clients’ needs. If your real estate dreams include living in Santa Barbara or the surrounding area, contact Crysta Metzger. No one knows this beautiful seaside community better! 4345 Via Glorieta | $9,495,000

For Lease: Channel Drive

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805.453.8700 | 1290 Coast Village Rd. | Montecito, CA 93108 CalRE #01340521 The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. Affiliated real estate agents are independent contractor sales associates, not employees. ©2022 Coldwell Banker. All Rights Reserved. Coldwell Banker and the Coldwell Banker logos are trademarks of Coldwell Banker Real Estate LLC. The Coldwell Banker® System is comprised of company owned offices which are owned by a subsidiary of Realogy Brokerage Group LLC and franchised offices which are independently owned and operated. The Coldwell Banker System fully supports the principles of the Fair 22CS70-DC_GLA_4/22 Housing Act and the Equal Opportunity Act.

The Beauty of Natural Stone

Whether completely renovating or subtly updating, natural stone transforms homes.

519 N. Quarantina St. Santa Barbara



KITCHEN SPACES Showcase kitchens from the area's top designers . . . . . . . . . . 36



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Poke snacking . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 Chow down on Cabrillo . . . . . . . . . . . . . . . . . . . . . . 20 Eat like a local at Wild Fish . . . . . . . . . . . . . . . . . . 22 Home Chef: The many flavors of honey . . . . . . . . . 24 Cooking with cannabis . . . . . . . . . . . . . . . . . . . . . . . . 26 Style + Design: Ages old finish reborn . . . . . . . . . 29 Real Estate: Tips for selling or renting soon . . . . 34 On the Cover: Kitchen Spaces . . . . . . . . . . . . . . . . . 36 Garden notes: Designing for kids and pets . . . . . . . 42 F+H Gallery: Hugh Margerum . . . . . . . . . . . . . . . . 44 Q+A with artist Larry Vigon . . . . . . . . . . . . . . . . . . 46 Wine+Dine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Perfect pairings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50 Cocktails . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54 Sip+Savor: Alisos Canyon AVA . . . . . . . . . . . . . . . . . 56 Roblar Winery is a true farm-to-fork experience . 58 Cass Winery + Geneseo Inn . . . . . . . . . . . . . . . . . . . 60 Perks of the grape trade . . . . . . . . . . . . . . . . . . . . . . 61 Grape Speak: Dessert wines . . . . . . . . . . . . . . . . . . . . 62 Top Wine Picks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64 The Last Word . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66


BEAR TRACKS Brass Bear Brewing brings it home . . . . . . . . . . . . . . . . . . . . . 17

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8 0 5 .4 8 5 .113 7


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Jeff Miller

Strong, durable & resilient

Wine Editor

Hana-Lee Sedgwick Travel Editor

Leslie A. Westbrook Contributors

Raymond Bloom Angela Borda Christine Cowles Lisa Cullen Danielle Fahrenkrug Nick Franklin Laurence Hauben Geneva Ives Lynette La Mere Nancy Ransohoff Megan Waldrep Photography

Winery - Tasting Room - Wine Bar

Jim Bartsch Michael Brown Joshua Curry Eliot Crowley Mehosh Dziadzio Braulio Godinez Ashley Hardin Kim Reierson Alexander Siegel Shelly Vinson Social Media Consultant

Kara Pearson

Contact Information

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

The Barrel Room

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414 Salsipuedes St. 805.965.7985

3563 Numancia St. 805.688.5757

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Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 2019. 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

M ONTECITO KITCHENS ITCHENS M ONTECITO K MONTECITO KITCHENS Custom Designed Cabinetry Cabinetry Custom Designed Cabinetry

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Montecito Kitchens customizes a plan for your exact space, style, and budget. Montecito Kitchens customizes a plan for your exact space, style, and budget. Montecito Kitchens is an accomplished design and construction firm delivering skilled and proven Montecito Kitchens is an accomplished design and construction firm delivering skilled and proven Montecito Kitchens is an to accomplished and construction firm delivering skilled and proven . craftsmanship from start finish. Ourdesign workmanship is guaranteed. References are gladly furnished craftsmanship from start to finish. Our workmanship is guaranteed. References are gladly furnished. craftsmanship from start to finish. Our workmanship is guaranteed. References are gladly furnished.

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Laurence Hauben Born and raised in France, Laurence began her culinary training at age three. A cooking teacher and chef, she is available for small group and private events, specializing in seasonal menus centered around Santa Barbara’s organic produce and local seafood. To learn more, visit

Nancy Ransohoff Nancy Ransohoff is a writer and editor who’s worked at Bon Appetit, Architectural Digest, and Frommer’s guidebooks. She currently writes for 805 Living magazine and covers Santa Barbara area restaurants for Westways magazine. She was a writer and editor for the guidebook “Hometown Santa Barbara,” and loves to help show off this beautiful place we’re lucky enough to call home.

Megan Waldrep Megan Waldrep is a writer based in Ojai, CA, and Wilmington, NC. Her husband, Chris Dabney, is a second-generation California spiny lobsterman and Bristol Bay fisherman, which gives Megan plenty to dish about on her lifestyle blog for partners of commercial fishermen at

Geneva Ives Geneva Ives is a local writer with a big appetite, cute little boy, and sweet ’66 El Camino. She also writes for USA Today and is the author of “Unique Eats and Eateries of Santa Barbara.” Feast along on Instagram: @hi_geneva



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EVEN OUR CUISINE TAKES YOU TO NEW PLACES What you eat on vacation is almost as important as where you go, and Celebrity Cruises® brings both together perfectly. Step aboard and discover a collection of world-class restaurants, where every menu is crafted by our Michelin-starred chef and inspired by the regions we visit. Savor dishes prepared fresh daily using local ingredients. Pair it all with the most awarded wine collection at sea. You won’t find a more delicious way to explore Europe, the Caribbean, and Alaska.



*Visit for full terms and conditions. Always IncludedSM pricing packages apply to inside, ocean view, veranda, Concierge Class, or AquaClass® staterooms (“Eligible Bookings”). All guests in an Eligible Booking who choose the Always Included pricing package will receive a Classic Beverage Package, an Unlimited Basic Wi-Fi Package, and tips included. Imagery and messaging may not accurately reflect onboard and destination experiences, offerings, features, or itineraries. These may not be available during your voyage, may vary by ship and destination, and may be subject to change without notice. ©2022 Celebrity Cruises Inc. Ships’ registry: Malta and Ecuador.

wine country cuisine in the heart of the Historic Arts District Fresh, local ingredients, prepared with care. Excellent wines that reflect the quality and character of our region and work in concert with the cuisine. Warm, inviting ambience with engaging service at a relaxed, leisurely pace. This is bouchon.

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Photo courtesy of Olio e Limone Ristorante and Kevin Steele /

Photo courtesy of Max Abrams / Santa Barbara Independent

Photo courtesy of Olio e Limone Ristorante and Kevin Steele /

OLIOCUCINA.COM 11 W. Victoria St., Ste.’s 17, 18 & 21 | Santa Barbara, CA 93101 | 805.899.2699 16


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Brass Bear founders Lindsey and Seth Anderson (left).

Bear tracks Loop of the globe leads home by Jeff



e’ve all heard the drill on what to do if you encounter a bear. Make yourself bigger. Wave your arms. Make plans to open a restaurant. Wait, that last part is exclusive to Brass Bear Brewing located in Santa Barbara’s Funk Zone. But it’s true. The story’s right there on the restaurant’s website. It seems Seth and Lindsay Anderson were camping in Glacier National Park, armed only with bear spray and a safety video provided at the ranger station. “As luck would have it, after six hours of hiking and seeing no one, we came face to face with a family of three black bears,” they wrote. “The late afternoon sun hit the bears just perfectly and turned them to a beautiful brass color,” the website continues. “They glanced our way and with a decisive grunt carried on. We agreed over dinner that night that this would be the perfect name for our own business one day, to remind us to face our fears and keep on trekking!” And it all happened because of encounters with a smaller creature: W W W. F O O D – H O M E . C O M

the rat race. The Andersons were in Manhattan working 12 to 15 hours a day, he in finance for Goldman Sachs, she in marketing for apparel companies Quicksilver and Massimo Dutti. “We were 28,” Lindsay said. “The next step was getting married.” To them that meant kids, a backyard, and a barbecue. “We knew we’d never have that in the city. We kept waiting for the golden opportunity but it never came.” So they forced the issue, quitting their jobs and taking six months to travel and serve as volunteer labor in wineries, breweries, and dude ranches in Australia, New Zealand, South Africa, and London. They liked it so much the six months became a year. Along the way a conversation happened. They would settle in California. “And I told my husband, not just California, but Santa Barbara,” Lindsay recalled. “And not just Santa Barbara, but the Mesa. That’s where I want to live our lives, raising our kids hiking and paddleboarding and fishing.” It was an obvious choice because she grew up here, working for Channel Islands Surfboards for eight years before New FOOD + HOME


FIRSTS York intervened. It’s all come true, eight years after the escape from Manhattan. Now they have two boys and all the rest(aurant). “We opened Brass Bear [in 2016] when I was six months pregnant,” she said. “And I was head chef until the day before I gave birth.” Children are a serious part of the business plan. “We wanted to make sure we stood strong for new parents,” Lindsay said. So they carved out room for a kid zone at the 150-seat Brass Bear, and have a babysitter on duty twice a week. The menu stresses the fresh and the local, sourcing fish from the harbor boats, and cheese, bread, tri-tip, and liquor from local shops. They make all their own beer from recipes they’d been experimenting with as home brewers way back in Manhattan. “I happened to keep notes,” Lindsay said. The notebook is the guide they rely on every day for such crafted compositions as their Golden Bear IPA and Lindsay’s Lager. Also featured, written on the walls inside, is their story. “I hope it inspires other who are doing nine-to-five and looking for something else to hit the pause button for a while,” Lindsay said. “When you find out what it is, go for it. Like a wildfire.” Open daily from 12pm. 805-770-761. 28 Anacapa unit E.



Poke snacking

And the art of the two-minute lunch


ong ago, if you were hungry in Hawaii, you went to the fridge, got some fish, chopped it up, topped it with some seaweed, sea salt, and crushed kukui nuts, and you had yourself a mea'ai 'ono (“delicious snack”). The only trick was the fridge was the ocean and you got the fish with a spear. That’s what poke was for ages. In fact, the word poke means “to cut crosswise into pieces.” (It’s pronounced like “okay” but it’s better than that, so inject a little more enthusiasm toward the end.) Somewhere along the line the chopping word became the name of the dish itself, which then made its way to the mainland. Hawaiian chef Sam Choy, known as the “Godfather of Poke,” is credited with that transition, starting in 2013 with a food truck in Washington, then brick-and-mortar restau-

rants. Then it swam south and conquered Southern California. And now it’s all over Santa Barbara. Google it and you’ll find dozens of choices and dozens of recipes, featuring all kinds of ingredients, like edamame, miso, avocado, pomegranate, chicken, hard-boiled eggs, even grilled Hawaiian Spam, plus rivers of sauces and the traditonal sushi sidekicks of wasabi, pickled ginger, soy sauce, and rice. There’s also straight-up poke, which is the specialty of Santa Barbara Fish Market, right on the harbor. “Just chopped fish, nothing else,” said Brian Colgate, founder and owner of the business. “Other restaurants offer it over rice or salad. Here the focus is the fish.” And that fish is ahi tuna or salmon. But they also offer accompanists like sriracha and caviar. Big seller? It is, especially in classic California weather.

For some reason, poke is a sunny-day specialty, whereas people moved toward cioppino when it’s chilly. “People are creatures of habit in that way,” Colgate said. “Even just on foggy days, when the fog lifts, people wake up and say I need some poke. It’s about socializing and celebrating. It’s a celebratory kind of thing.” He also praises poke for waking people up to the beauty of seafood. “It’s awesome to be able to connect people with the ocean in a really healthy way,” Colgate said. “As people have learned more about the infinite options, it’s really created an amazing platform to enjoy fish.”— by Jeff Miller Looking for an easy lunch? Chop up some cucumber, radish, green onion and add SB Fish Market salmon poke with left over rice and you have the two-minute lunch in a bowl. W W W. F O O D – H O M E . C O M



Flor De Maiz

Chow down on Cabrillo By Geneva Ives


his sip-and-savor sojourn along Santa Barbara’s seaside boulevard never gets old … even for locals.

Flor De Maiz For a taste of Oaxaca in sight of the sea, look no further than Flor De Maiz. Enjoy bright ceviches (one is served in a coconut), satisfying tacos, and grilled specialties ranging from aged ribeye to grilled octopus legs served atop creamy huitlacoche rice. Thirsty? There are no fewer than 18 margaritas on the menu, but general manager Jason Copperman recommends starting with a Mitla. “This amazing cocktail is traditionally served with mescal,” he says. “We add freshly squeezed lime juice and our housemade orange and chipotle marmalade. To finish it, we torch fresh rosemary for a nice, smoky aroma. It’s a show and a drink all in one.” Friday through Sunday is incredibly busy 20


so come during the week if you can for a more leisurely experience. Flor De Maiz, 29 E Cabrillo Blvd., Santa Barbara. 805-770-2963. Convivo California-trained chef Peter McNee fell in love with Italian food and culture during a culinary pilgrimage. On the heels of a celebrated career in the Bay Area, he moved to Santa Barbara because “it’s a special place, rich with wonderful artists, small independent farmers, ranchers, fisherman and vintners.” Accordingly, the Italian-inspired menu is rich in Central Coast ingredients. “Even the tableware we use is locally sourced,” shares McNee. “Potter Jerry Kry fires our plates, bowls, and serving pieces just a few blocks from the restaurant.” While the menu changes weekly – even daily – depending on what’s fresh at the farmer’s market, the most popular dish since day

one is the Charcoal Avocado. The prized fruit is sourced nearby (from Ojai and Carpinteria), grilled over charcoal, then sauced and surrounded by seasonal produce. Convivo may be attached to the Santa Barbara Inn, but that doesn’t mean its patrons are all visitors from away. In fact, breakfast there is a bit of a local secret, offering up the same farm-fresh flavors and ocean breezes with less of a crowd. Convivo, 901 E Cabrillo Blvd., Santa Barbara. 805-845-6789. Oku Looking for a light bite and incredible view? Dash into Oku, skip the wait for tables and head upstairs to the rooftop bar for a cocktail and some freshly caught sushi. Go for the crispy nigiri and sashimi carpaccio, stay for the Japanese whiskey flights and local wines. Oku, 29 E Cabrillo Blvd, Santa Barbara. 805-690-1650. W W W. F O O D – H O M E . C O M

FROM THE EARTH TO US TO YOU Whether you love flower or tinctures, edibles or pre-rolls, The Farmacy is your most trusted source for sustainably produced, locally grown, and premium-quality products. Shop in-store or order online for complimentary delivery service or express pickup.


The Farmacy Santa Barbara 21+ Cannabis Shop & Delivery Service | 128 W Mission St, Santa Barbara, CA 93101 BCC License No: C10-0000293-LIC

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Wild Fish

Bouillabaisse of Monterey Bay seafood with sourdough and saffron aioli.

Eat like a local at Wild Fish Story and recipe by Megan Waldrep


utside a colorful Victorian-era building in the heart of Pacific Grove, CA, a chalkboard menu lists the names of fishermen, their boats, and the location of the catch beside the daily specials. Through personal relationships with local farmers and fishers and a desire for innovative fare, Liz and Kelvin Jacobs have inadvertently become advocates for wild-caught and local organic food with their restaurant, Wild Fish. Ingredients are sourced several times a week, meaning the menu evolves seasonally, including seafood. Considering that most restaurants use imported and farmed fish for fine cuisine, the fact that Wild Fish offers local organic harvest from the land and sea is sort of an anomaly. “We are very much about sustainability, so that means buying local,” Liz said. “When (a fisherman) says they’ve got a hundred pounds of salmon, we’ll buy 50.” “It’s not even 24 hours out of the water, and we’re serving it.” To ensure freshness, they’ve hired a driver to meet fishers at the dock, and they have a fulltime fish butcher on staff because, it turns out, few have the skills to do it properly. Admittedly, it’s a lot of work, time, and money. “You sort of see why this model of a restaurant is not that common,” Liz said. For example, knowing what seafood will be available



is part of the challenge. Weather, fish cycles, and other factors make it difficult for fishers to gauge a haul. In addition, hard-working fishers are often without cell service, which makes communication challenging. To remedy this, Wild Fish has about five fishers on call and works with a buyer to ensure delivery, a trick learned as restaurant owners back in the UK. “When you go to seaside towns in England, you’ll see chefs and restaurant owners at the docks buying fish, and that’s normal,” Liz said. “I think that’s what made us say, If we’re gonna do a fish restaurant, that’s how we’re gonna do it.” It’s easy to see how Wild Fish values the community beyond its menu. “Everyone knows about ‘Meet the Winemaker’ dinners, so we do a ‘Meet the Fisherman’ dinner,” Liz said. To elevate the experience further, Wild Fish offers sidewalk jazz on the weekends, which makes sense considering that the Monterey Jazz Festival initially brought the couple to town for an anniversary celebration. “It became our tradition every year to go to a beautiful restaurant on the first night, then enjoy jazz all weekend,” Liz said. “One year we had too much wine for that anniversary dinner, and my husband went online and saw that the restaurant, where we are now, was up for sale.” Four years later, Wild Fish has a ta-

ble waiting for you. And who knows? You may strike up a conversation with the fisherman who caught your dinner. Wild Fish, 545 Lighthouse Ave, Pacific Grove, CA, (831) 373-8523, Easy & Quick Tomato Fish Soup Gumbo is a staple at my family’s house and this savory fish soup is reminiscent because it uses the “Holy Trinity” in Creole cooking as the base: onions, bell pepper, and celery. The best part is how the spices blend and make your kitchen come to life, giving the impression that you know what you’re doing. (Because you do.) Soup is the best because you just add everything in the pot and it’s ready in less than 30 minutes. We used Pacific White Seabass caught by a local fisherman. So good! Food for thought: Seafood takes no time to cook, so it’s funny how it isn’t the “go-to protein” in America. (For example, the fish in this soup cooks in less than five minutes!) Also, it can be stored in the fridge for two to three days and the spices with blend even more. When reheating, separate the fish chunks from the broth to prevent overcooking. The fish will warm up when you pour in the soup. Serves up to five people. W W W. F O O D – H O M E . C O M

Easy & Quick Tomato Fish Soup 1 1/2 teaspoon coriander 1 teaspoon cumin 1/2 teaspoon red pepper flakes 3/4 teaspoon turmeric 1/2 teaspoon paprika 1 1/2 pounds wild-caught fish fillet, cut into chunks. (*ask your local fisher for a moderately firm fish) Kosher salt and black pepper to taste 3 tablespoons extra virgin olive oil 1 red onion, chopped 1 red bell pepper, chopped 2 celery ribs, chopped 4 garlic cloves minced 1 28-ounce can of whole tomatoes 4 cups vegetable stock or chicken stock, preferably low-sodium 1 cup packed chopped fresh parsley 1 cup packed chopped fresh cilantro 3 green onions chopped (both white and green parts) 1 lemon, juice of Mix spices in a small bowl. Season fish with a pinch of salt and pepper and 2 to 3 teaspoons of the spice mixture; toss to coat. In a large pot, heat 3 tablespoons olive oil over medium-high heat. Cook onions, bell peppers, celery, and garlic, tossing regularly until the vegetables soften. Season with a good pinch of salt, pepper, and add the remaining spice mixture. Add the tomatoes and broth. Bring to a boil, then lower the heat to medium-low. Cover the pot part-way and let simmer for 20 minutes. Add the fish and cook for about 4 to 5 minutes or until the fish is cooked through (don’t overcook the fish; remember it will continue to cook in the hot broth even after you remove it from the heat). Stir in the parsley, cilantro, green onions. Finish with lemon juice. Serve immediately with a crisp salad and good bread. Cheers!



Cabinetr y • Doors • Windows • Mouldings

Megan’s tomato fish soup


O F S A N TA B A R B A R A , I N C .

Showroom located at

8 North Nopal Street Santa Barbara, CA (805) 965-7011

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S erving S anta B arbara S ince 1969 L ic # 261772



The many flavors of honey



W W W. F O O D – H O M E . C O M

Trinette Reed


’m a bit of a honey collector. To me honey is not one ingredient. It’s an array of flavors as diverse as the blossoms the bees were pollinating. At any time in my pantry there’s orange blossom honey to sweeten a cup of tea, dark and molassesy avocado honey for glazing barbecued ribs, subtle sage honey to balance a gastrique (French for a sweet & sour sauce), and wildflower honey from the various locales I visit, a delicious way to remember their flora. I have lavender honey from Provence, Corsican honey that tastes like the maquis in spring, mountain honey from the Alps that carries the resinous scent of evergreens, and golden honey from a summer trip to the Okanagan Valley. There’s strong anecdotal evidence that eating honey produced from local wildflowers helps relieve pollen-borne allergies, and raw honey contains vitamins and antioxidants. A spoonful of honey is a natural cough suppressant, and honey doesn’t spike your blood sugar, so use it instead of sugar every chance you get. (But there’s a lot of counterfeit honey on store shelves, so seeking out the real thing is important. For the best local honey head to the Farmers Market, where several stands offer an excellent selection, direct from the producer to you.)

Honey-Sweetened Orange Blossom Panna Cotta Market Berries in Orange Blossom Honey & Blood Orange Reduction An elegant and easy dessert Makes eight 4-ounce ramekins Ingredients: Panna cotta 2 cups cold whole milk 1 packet unflavored gelatin 2 cups heavy cream 3 tablespoons orange blossom honey Vegetable oil as needed for ramekins if you wish to unmold the panna cotta Berry topping 1 quart mixed fresh berries of your choice, rinsed and stemmed. 1/3 cup blood orange juice Zest from 1 blood orange 2/3 cup orange blossom honey Directions: Pour the cold milk in a bowl and sprinkle with the gelatin. Allow to soften for a few minutes. Combine the milk/gelatin, honey and heavy cream in a medium saucepan and bring to a simmer. Whisk gently for 3 minutes, to finish dissolving the gelatin and disolve the honey. While you wait for the cream to boil, lightly oil your ramekins with a little vegetable oil. This will help release the panna cotta from the molds for serving. Ladle the panna cotta into the ramekins. Cover the ramekins with plastic wrap and chill them in the refrigerator for at least 3 hours or overnight until the panna cotta has set. Topping: Heat up the honey, zest, and orange juice together in a saucepan, stirring. Bring to a boil, reduce heat to a steady bubble, and stir for five minutes to evaporate some of the juice. Remove from heat. Allow to cool for a few minutes, then pour over the berries and macerate for up to an hour. To serve, unmold the panna cotta on dessert plates, top with berries, and surround with rendered syrup, or simply top the panna cotta in the mold with the berries and syrup. Recipe and text by Laurence Hauben W W W. F O O D – H O M E . C O M

Southampton by Wood-Mode.


Showroom locations: Building beautiful kitchens and baths since 1987. 3630 S 1717 State Street Santa Y Santa Barbara, CA 93101 1717 State Street 805.682.4003 805.686 Santa Barbara, CA 93101 805.682.4003




Making a splash


iving your non-alcoholic beverage, or mocktail, a boost of liquid cannabis is gaining in popularity among those trying to avoid alcohol-based drinks and the hangovers they sometimes come with. “It’s a bit of a hidden gem in the beverage category, but more customers are discovering the ease of portability with products like Splash Nano,” says Leialoha Cail, retail district manager for Glass House Brands. “It’s easy to transport and add to your favorite drink, wherever you happen to be. For anyone looking to reduce their alcohol consumption, mocktails are a great alternative.” Other benefits include



near-zero calories, no sugar, and no alcohol taste. There can be a buzz though, so those choosing to infuse need to do so responsibly. —RB Information and products are available at Farmacy Santa Barbara, 128 Mission St. 805-8801207.

Splash Nano Mocktail Recipes Blackberry Mint Mojito 1 Splash Nano (Adjust dosage as preferred) 1 pint blackberries 1/2 cup water 6 whole mint leaves

Juice from 1/2 lime 2 ounces blackberry juice Splash, drink, enjoy Strawberry Splash 1 Splash Nano (adjust dosage as preferred) 1/2 teaspoon granulated sugar 1 lime wedge 3 fresh strawberries, 2 hulled and sliced and one reserved for garnish Club soda Fresh mint sprig for garnish Kumquat zest Splash, drink, enjoy Kumquat Orange Splash 1 1/2 cups halved kumquats, seeds removed and kum quats roughly chopped

1 1/2 cups fresh orange juice, with slice for garnish 1/4 cup fresh lemon juice 3/4 cup simple syrup, plus more, to taste Ice cubes as needed Sparkling water for serving 1 Splash Nano (adjust dosage as preferred)

The Kumquat Orange Splash and Blackberry Mint Mojito mocktails infused with a liquid cannabis formula from SplashNano. SplashNano is a California-born premium liquid beverage enhancer using a technology that allows cannabis oil and water to be mixed.

Staging a home for sale? Decorating an office? Eliot Crowley’s beautiful photographs are now available for lease. Your display may be changed monthly, quarterly, or yearly. We deliver and install. Please visit to see more examples. Call for terms and pricing. 805.969.1704 Studio 805.886.0329 Cell

Photographs may be custom ordered in any size up to 4x8 feet. ChromaLuxe process, glossy finish, mounted on aluminum and framed with a 1/8 x 1.375 inch brushed black metal. Durable and lightweight.

Reimagine your home

projects. a unique building company.

805.682.2226 | | license #884424

...then call to remodel or build with us

Trending Finishes Matte Black brings warmth and elegance to your kitchen design and offers a dramatic departure from stainless steel and chrome. Browse our showroom for a wide array of matte black kitchen sink ensembles, accessories and premium faucets. Economy Plumbing Supply | 632 E. Haley | 805-965-4319 | 28


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Ages-old finish reborn


he time-honored surface treatment of Venetian plaster (sometimes called Italian plaster) is making a comeback in modern homes. Mostly used on interior walls or ceilings, it mimics the multi-toned, three-dimensional effect of natural stone—without the need for lugging and installing heavy slabs of real marble or limestone. When applied correctly, Venetian plaster can be used to create a highly polished, rock hard, marble-like finish. The surface can also be tinted or colored using natural or synthetic colorants and be rendered waterproof by applying a top layer of wax sealant. Recent technological advances have made the material much easier to use and it is getting a thumbs up from the design and professional painting industries.—RB Source for more info and estimates go to

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STYLE + DESIGN Both colorful and durable, these patio cushions from Sumbrella come in a variety of shades to enhance your custom backyard design. Available at Van Nuys Awning Company. 805-669-9138.

The conceptual ovals tiles of Surf’s Up pay homage to both the surf life and the spirit of mid-century patterning. Available at TileCo. For the nearest location, visit



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Comfort, strength and style for the places you live and play.

(818) 782-8607

Looking for ways to enhance your home or business? Let us help find the solution that works best for you! AW N I N G S PAT I O C O V E R S

• •


2580 Azurite Circle Newbury Park, CA 91320



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1 75’’ Square Platter

Melograno Fresco collection lings of warmth. The detail on Not just for artisans, this cotton canvas apron is modeled after 1 traditional aprons with a center split that allows for s they are potter’s produced by one ofease and coverage whether walking or sitting. It comes with long sturdy straps and two roomy side pockets. Designed in Santa Barbara by and ($366) sold exclusively at Domecíl. $105. Called Eden by many, listed as one of the 100 gardens you must 2 visit before you die and among the 10 best botanical gardens in the world, Lotusland is magic mixed with paradise in the hills of

Montecito, California. Madame Ganna Walska, a well-known Polish opera singer and socialite, purchased the estate in 1941 and spent the next 43 years creating an otherworldly 37-acre oasis filled with an unparalleled collection of exotic flora. Beautifully photographed by Lisa Romerein, “LOTUSLAND” offers a thoughtful examination of Walska’s penchant for the dramatic, the unexpected, and the whimsical in garden design. Foreword by Marc Appleton. Photography by Lisa Romerein. Available at Chaucer’s Book Store. $60 Leona Settembre 24-inch Round Platter. 3 Handcrafted by Tuscany’s most renowned artisans, each piece of the Leona collection is meticulously detailed, depicting the veins of each leaf and fullness of each grape. Available online at 32



This col created aristocr Giovann from No De Simo extensiv Picasso, are evid bright c lines of


Creating beautiful gardens for over 50 years Call today for your Free Home Garden Consultation 805-969-3984 | Montecito Landscape - Food & Home v.1.indd 1

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2/15/22 2:40 PM




Some tips if you’re selling or renting your home soon By Cristine Cowles


f you’re thinking about selling or renting your home soon but not sure what types of upgrades to make to the kitchen, bathrooms, or floors, it’s important to choose materials based on value and design while keeping the type of property in mind. Select materials based on property type and property value When choosing materials to install, first consider whether you’re preparing the home to rent or for sale. Rental properties need to withstand heavy use, so material selections should be made with durability at top of mind. Look for materials that will not scratch, stain, crack, or etch easily and don’t require much maintenance. When selling a home, you’ll want to select materials that can add value to the property and are consistent with the asking price. Putting marble countertops in an entry-level home won’t pay off, while laminate flooring in a luxury home may be a turn-off for buyers 34


(no offensive to laminate flooring – it’s come a long way!). Analyze the function of the space Selecting the right countertop or floorings also depends on the function of the space. Bathrooms require materials that can be exposed to constant moisture, making marble, granite, and quartz great options. In a kitchen, your countertop needs to withstand water, food, and drink spills and also endure the possibility of pots and pans being dragged across its surface. Although beautiful and elegant, marble is quite porous, making it vulnerable to scratches and permanent staining and generally not a great option for kitchens. Consider adding marble countertops to bathrooms for an elegant touch if you’re preparing to sell the home. According to the National Kitchen and Bath Association, manmade quartz is now the top-selling material for kitchen surfaces. It’s more stain- and scratch-resistant than granite,

the second-most commonly utilized material. Quartz is functional, affordable, and practical while also considered environmentally friendly as it’s created by combining waste stones. Recent improvements in the look of quartz provide wide appeal to both buyers and renters alike. Consider the design element When updating countertops or floors, make sure your selections compliment the surrounding materials and design of the home. For example, stainless steel and concrete counters look great in modern kitchens but will likely look out of place in a traditional kitchen with a lot of wood cabinets. Selecting materials neutral in color and pattern that have broad appeal is always a good idea when designing for a wider audience. Christine Cowles is the owner, Styled & Staged Santa Barbara. Staging Design Professional™ 805-729-2410 W W W. F O O D – H O M E . C O M

Find us in the Heart of Victoria Court

bringing beauty into your home

www.domecil .com

Only Rain

Down the Drain!

KATIE UPTON White horse #76, 2021 48”X24”

When it rains, pollutants on the ground can quickly wash into our storm drains, creeks, and ocean.

For healthy creeks and beaches, keep pollutants out of our streets and storm drains. Learn more at! @SBCreeks W W W. F O O D – H O M E . C O M

KATIE UPTON STUDIO By appointment only



Kitchen design by Neumann Mendros Andrulaitis Architects. Notes from the architects: The Handtmann Residence kitchen is definitely one of our most unique and highly detailed custom kitchen designs. It was envisioned for our client as a backdrop for the art of food preparation and entertaining. Our goal was that cooking in this space becomes performance art. Our client was a skilled cook and a real foodie. Every functional aspect and detail of the kitchen was designed specifically for her cooking needs. On top of that, they wanted their house and their kitchen design to be contemporary, freeform, and sculptural like their contemporary art collection. The curvilinear kitchen islands and abstract overhead skylight are designed as freeform sculptural art pieces in themselves. Photos by Ciro Coelho 36


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Design by Santa Barbara Kitchen Company.

Design and construction by Santa Barbara Design & Build,



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Design by Reed Interiors.

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Construction by Projects General Construction Inc.

Kitchen design by Santa Barbara Cabinet Company

The new design extended the layout of this kitchen into the dining area and then installed new cabinetry with custom Rift Sawn White Oak and grain matching veneer throughout. Heath Ceramics was used as full backsplash and Pental Quartz “Misterio” as the countertops (above).

This kitchen remodel in Montecito features a walnut butcher block island, black soapstone countertops, eight-burner dual Wolf range, custom cabinets by Santa Barbara Cabinet Co., and Shaws farm sink (right). 40

FOOD + HOME Photo by Eamonn McGeough W W W. F O O D – H O M E . C O M


Designing gardens with kids and pets in mind By Lisa Cullen

It all starts with a plan

You already know what your kids like to do, so incorporate this into the design. Of course, the size of your property does have some bearing on what’s possible, but even small gardens can become kid-friendly spaces. It can be as simple as a spot amid the trees turned into a secret hiding place or creating a meandering mulch pathway through the garden where they can run through the garden with wild abandon. Mulch paths are better for kids because a deeply mulched path is soft, so they won’t hurt themselves when they inevitably take a tumble. There could be more obvious 42


constructed elements, such as a swing or a treehouse, but it doesn’t have to be. If there’s room and the kids play soccer or other sports, a lawn could be on the agenda. If the family likes golf, there could be a pitch-and-putt green. We installed a zip line in one backyard and hid the mounting platforms within a cluster of trees. Once we even designed a garden for a woman whose granddaughter loved to pretend she was in a steeplechase (no real horse involved) so we created a course complete with logs to jump over and other fun stuff. Then there was the family who liked to play bocce ball. However, a standard court wasn’t feasible, so we created a “cross-country” bocce ball court that meandered through the entire back yard, complete with banked turns. It was lined with plants that can withstand the abuse of repeated bocce balls, and the entire family plays bocce out there every night. Have some fun and get creative. Anything goes. We have lots more examples; if you need inspiration, email me!

Plants? Choose edible and non-toxic

If your children are very young, they’re likely to put leaves and flowers in their mouths, so you’d better stay away from toxic plants. I like to use soft, edible plants when a family has small children. If you must have a rose garden, place it away from where the kids play. In one case I planted an entire garden full of stuff the kids could eat: culinary herbs, blueberries, passion fruit, alpine strawberries, and fruit trees. This was a garden the kids could munch their way through.

Use plants that can take abuse

If you have dogs and kids, they may run, trample, dig, and eat the plants in your garden. Fortunately, there are lots of plants that can take the abuse and still thrive in Santa Barbara. Mexican sage, Falkia, Nepeta, Teucrium, lavender, rosemary, Santa Barbara daisy, Shasta daisy, boxwood, Pittosporum tobira, geraniums, mint, potato vine, and Mexican marigold are sturdy and beautiful. W W W. F O O D – H O M E . C O M

Holly Lepere


s it possible for a garden to be beautiful and kid- and dog-friendly? Or are gardens, kids, and dogs mutually exclusive? Images of flying soccer balls, crushed plants, and dog bones buried under prize roses come to mind. Don’t stress over your trampled topiary; instead design a garden that includes everyone. With some careful planning, a few compromises, and reasonable expectations, it can be done.

Flowers are for picking

In my experience kids love to pick flowers. As they should! A garden full of repeat bloomers such as ivy geranium, Mexican marigold, lavender, sages, scented geranium, violets, hibiscus, fruits, and roses continue to produce flowers all year round and are safe for kids.

Open to the Public Tuesday-Sunday 9am-4pm/Closed Mondays 5320 Overpass Road, Santa Barbara CA 93111

(805) 964-7811

Plants to avoid

Unfortunately, some very popular “designer” plants are extremely toxic to kids, dogs, and adults alike. Euphorbia is particularly nasty and poisonous. There are several cultivars you may be familiar with: “sticks on fire,” “pencil cactus,” “crown of thorns,” to name a few. ALL Euphorbia are toxic to humans and animals. You don’t have to ingest Euphorbia for it to cause a trip to the emergency room. The sap can cause burning of the skin and swelling in humans and animals. The ASPA recommends avoiding ALL Euphorbia species if you have pets, and the same is true if there are kids. Don’t use spiny plants for obvious reasons and stay away from poisonous ones like oleander and lantana, which are toxic if ingested.


Our furry friends

Securing your garden to keep pets from wandering is very important. You don’t want an adventurous pup to squeeze through a hole in the gate or fence. Dogs are bred with certain traits, digging, herding, guarding, etc. so just because you have a new garden, don’t expect them to change, because they won’t. Before you landscape, be aware of your dogs’ habits. They will have a route they take through the garden; they have a favorite place to cool off or to rest. If you know where they like to dig or hang out or run, plan your garden with this in mind. You dogs won’t find a new route or hiding place just because you relandscaped so design around them. Pro tip: If you have dogs, plant lots of lavender, Mexican marigold, Cleveland sage, white sage, rosemary, mint, catmint, oregano, marjoram, lemon balm and lemon grass. All these plants contain oils that naturally repel fleas. Encourage your dogs to romp in these plants to help keep fleas at bay. Plus, these plants thrive despite abuse and are safe for kids and adults.

Set reasonable expectations

Set reasonable expectations. You kids won’t always be young, and your dogs will hopefully get into a routine. A garden is to be loved and enjoyed and if a few plants get ruined because of some rambunctious play time, oh well. We design gardens to be lived in and life is sometimes messy! Rejoice in the mess and adjust expectations to suit your family’s needs. Once the kids are gone, off making lives of their own, you’ll likely miss the chaos. So, enjoy it while you have them. Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www. W W W. F O O D – H O M E . C O M

The heart of our garden center is our plant nursery We offer plants from all around the globe that are unique and rare Come find inspiration in our meticulously designed outdoor “showrooms” And create a garden unlike your neighbors Landscape plants, house plants, pottery, fountains, birdbaths, statuary, arbors, outdoor furniture, and decor to complete your garden vision.

Visit our website and on-line store at ALL ON-LINE ORDERS are Pick up or Local Delivery Only Like us on FaceBook for up-to-date information




Hugh Margerum: Layers of creativity By Nancy Ransohoff


rtist Hugh Margerum has been a creative force in Santa Barbara for more than 40 years. Known for his eye-catching abstract oil paintings, Margerum has exhibited his work in solo shows at galleries including The Arts Fund, Atkinson Gallery at Santa Barbara City College, and Reynolds Gallery at Westmont College. It can be found in private collections around the country and in the Santa Barbara County Office of Arts and Culture’s permanent Barry Berkus and Family Art and the Michael and Nancy Gifford collections, as well as in the permanent collection of UCSB’s Art, Design & Architecture Museum. Some may remember seeing his large, vibrant works hanging on the walls of the Wine Cask restaurant, which was owned and operated by the Margerum family for more than two decades beginning in 1981. (Margerum also served in the role of host and night manager at the restaurant.) The painter notes that he’s always had an artistic inclination. “I took photography in high school, which taught me a lot about composition and values, and just seeing,” he says. “I also took drafting, where I learned perspective and how to draw things in space, which was a valuable thing to know for art.” Margerum went on to study at Humboldt State, where he majored in studio art with a focus on paint44


ing. “I started off doing oils and it’s really worked for me,” he says. “In some ways, it seems old-fashioned to be working on canvas with oil paints—it’s a centuries-old process. Those artists were dealing with a lot of the same things, like color, shape, and composition.” Margerum’s contemporary, exuberant work is a reflection of his interest in exploring relationships of scale, figure, ground, and color. “For me it’s kind of like each one is a puzzle. It’s aesthetic problem solving.” Just as his art has many layers, so does the artist. In addition to his painting career, over the years he’s been involved in community projects including spearheading the branding for the Presidio Neighborhood, where the Margerum tasting room was located for many years. As a public ping-pong promoter, he tried to get the ball rolling in a program to install sculptural concrete ping-pong tables throughout Santa Barbara, for the enjoyment of locals and visitors. He’s also a concrete artisan, with residential and commercial projects that include the bar at Intermezzo by Wine Cask. At the Margerum Wine Company, he was manager of web sales and the wine club. In his spare time, he’s co-authored two books on the plants of the Santa Barbara foothills and taught printmaking at SBCC’s Adult Education Program. “I like to be creative,” he says. “I mainly do stuff to entertain myself.” Instagram @hughzer101

Huge Margerum at work in his studio. Left: "Faralone"




Iconic Q+A with artist Larry Vigon By Leslie Westbrook


oCal native Larry Vigon is an award-winning graphic designer best known for his iconic record album images for Fleetwood Mac, Oingo Boingo, and Tom Petty and the Heartbreakers, as well as logos and book designs (think Carl Jung’s iconic “The Red Book”). After living in Europe for 13 years, Vigon and his wife, Sandra, moved to Santa Barbara a few years ago where he has continued to make art. His recently published two-volume monograph, “Serious Play,” looks back at his 50 years of art direction, design, and personal work. The handsome pair of tomes can be found online and/or purchased at the Silo 118 Gallery in the Funk Zone, where Vigon also shows his fine art. We asked the multifaceted artist a few questions to learn more about him, the way he works, and what makes him tick. When did you know you wanted to be an artist? I decided when I was seven years old that I was an artist. I never wavered from that decision. What medium(s) and scale do you work in? I mostly work with acrylic paints. I also enjoy making lino cuts and cut paper.



What artists are you influenced by/look up to/ are inspired by? Miro, Klee, Modigliani, Picasso, Bacon, Klimt, and so many others. Methodology – favorite time to work? Having my studio at home, I can work any time. When I walk by the studio it seems to draw me in like a magnet. I often have no idea what I’m going to do, I just start moving paint around or cutting up some paper to see what happens. I find I often do my best work when I’m on autopilot. I’m reacting to what is happening and not getting my ego involved. I like surprising myself.

out. Also, I could stand in a hot shower with my eyes closed forever, but I would feel guilty using too much water. Where can people see your work? In the Funk Zone at Silo 118, 118-B Gray Ave, Santa Barbara. Open Thursday to Saturday, noon to 5 p.m. and by appointment. Phone: 301-379-4669

Where do you go to get inspired? As I mentioned before, I am inspired by a myriad of artists that came before me. I am also inspired by the world around me. It’s amazing what you can see if you are not staring at a smart phone all the time. Most inspirational spot to walk, eat, sleep and/or dream? Walking on the beach is something I try to do several times a week. I can sit and stare at the waves for a long time and kind of zone W W W. F O O D – H O M E . C O M


Really Rapid Rabbit Bronze, 10.5” H x 8” W x 15” D

WWW. SUSANREADCRONIN. COM 802.379. 8172 See more of Cronin’s artwork in her solo exhibition now through April 24th at Elverhøj Museum of History & Art, Solvang, CA


When I Grow Up, I Want to Be Just Like You Bronze, limited edition by Susan Cronin. The artist spent hours in her mother’s closet as a child trying on her shoes. She suspects that may be what inspired her to make this piece. Big Shoe: 3” H x 3.75” W x 8” D; Small Shoe: 1.25” H x 1.75” W x 3.5” D

Katie Upton Draft Horse #26 72” x 36” Draft Horse #26 72” x 36”

KATIE UPTON STUDIO email: By appointment only

Veil of Night—As seen on the T.V. series Lucifer, Ballers, Animal Kingdom, and American Housewife—acrylic on panel, 44” x 36” 48


PHOEBE BRUNNER First Kiss, 2022, 36 x 36 inches | Oil on canvas, Signed on back Showing at Sullivan Goss Gallery until May 23, 2022. W W W. F O O D – H O M E . C O M

Marlene Struss Painter

Biomorphic Abstract Expressionism

Woman with a Parasol Begins Her Great Adventure acrylic on panel, 36" x 36"



cinzia_ james

Still Waters acrylic on panel, 36" x 36"

Studio visits by appointment (805) 967-7179 W W W. F O O D – H O M E . C O M




House signature pumpkin squash ravioli with butter and sage sauce from Olio e Limone. Made in house daily, the pasta filling features Parmigiano Reggiano and ricotta cheeses with crushed amaretto biscotti, sea salt and white pepper. The sauce features toasted fresh sage leaves, butter, heavy cream, sea salt and Grana Pardano cheese. Pairs well with a dry Italian white wine, Etna Bianco DOC. 11 W. Victoria St. 805-899-2699. 50


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Kim Reierson

Perfect pairings

Voted BEST Steakhouse year after year!

Celebrating 18 years in Santa Barbara ——— Open daily for lunch and dinner. Brunch on weekends from 10am-2pm

State Street promenade seating with heaters and umbrellas ——— Wine Spectator award-winning wine list

512 State Street

Santa Barbara

Menus available at:


Visit our second location in Newbury Park.

Mon–Fri 7:30am–7pm Sat. 8am–3:30pm Closed Sundays

Locally family owned and operated. 24 W Figueroa St. 805 962-6611

W W W. F O O D – H O M E . C O M



PERFECT PAIRINGS Kobe beef sliders and salad from Holdren’s Steakhouse. Pairs well with Figueroa Mountain Hoppy Poppy IPA. 24 W. Figueroa St. 805-962-6611.

Kim Reierson

Hana-Less Sedgewick 512 State St. 805-965-3363.

Pasilla turkey fritters from Savoy Cafe & Deli. Pairs well with a Stolpman Sauvignon Blanc. 9 W. Victoria St., 805-730-1160. 52


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Shelly Vinson

Trio of sea scallops from bouchon Santa Barbara. Pairs well with 2019 Liquid Farm, ‘La Hermana’ Chardonnay.

Eclectic California Cuisine Award-Winning Wine list Full Bar • Martini Menu Private Banquet Room with Custom Menus Catering • Take-out

“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.” —Zagat Survey

Come and enjoy our new outdoor heated parklet and sidewalk dining area!

1325 State Street • Open Daily • (805) 966-9676 Next to the Arlington Theatre

e .. . Press paus senses! ROCK your

P:805.966.9463 813 Anacapa Street Santa Barbara, CA 93101

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Family-owned winery focused on producing classically styled wines from Santa Barbara County. Visit our tasting room in Los Olivos! 2 9 4 8 SA N M A RCO S AV E , LO S O LI VO S • W W W. S TO R M W I N E S .CO M

S T Y L E D & S TA G E D

Ashley Othic


A touch of the Islands If you’re looking for some tropical adventure at cocktail hour you might want to order the Pineapple Express at Intermezzo by Wine Cask. The Kahlua notes make for a great after-supper choice as well. Kula White Rum, Kula Toasted Coconut Rum, smoked pineapple juice, pineapple orgeat, fresh lime juice, floater of Kula Dark Rum, topped off with Aperol coconut foam and a sprinkle of toasted coconut shavings. Intermezzo by Wine Cask, 813 Anacapa St., Santa Barbara. 805-9669463.


Christine Cowles & Mauricio Bergamin Santa Barbara’s home staging duo



Shelly Vinson

santa barbara

A Fiesta twist At just the right nexus of sweet and spicy, the blackberry jalapeno margarita from opal restaurant & bar is a great happy hour or pre-dinner choice.Blackberry Jalapeno Margarita with Espolon Reposado: Blackberry-jalapeno puree, lime juice, and Cuarenta y Tres. Opal Restaurant & Bar, 1325 State St., Santa Barbara. 805-966-9676. W W W. F O O D – H O M E . C O M

Shhhh... it‘s a secret.

After Dark classic bar menu specialty cocktails and occasional live music Tuesday-Saturday 5 pm-close No secret password required— you just need to sneak in through the back door...


Alisos Canyon AVA Prime for Rhône wines By Hana-Lee Sedgwick



Photos courtesy of Thompson Vineyard/Dovecote Winery


hough many winemakers have been sourcing wines from Santa Barbara County’s Alisos Canyon region since the 1990s, the area didn’t become recognized as an official AVA until 2020, making it the seventh (and newest) appellation of Santa Barbara County. Situated between the Santa Ynez and Santa Maria Valleys, about 20 miles east of the Pacific Ocean, Alisos Canyon encompasses 5,774 acres, where diverse soil structures, significant elevation changes, and ocean-influenced climate patterns prove beneficial for growing grapes—Rhône varieties in particular. In fact, the region is located in what is referred to as “The Goldilocks Rhône Zone,” an area of the Central Coast ideally suited to producing Rhône-style varietals due to its perfect balance of warm and cool temperatures. While days can get quite warm in the summer months, Alisos Canyon sees a strong influx of marine influences, including morning fog and cold nighttime breezes, which create extreme temperature changes that allow the grapes to enjoy an extended growing season. It’s actually not uncommon to see diurnal shifts of 40-50 degrees from day to night temperatures—the greatest range on the Central Coast. Not surprisingly, the region’s 240 acres under vine are predominantly dedicated to Rhône grapes, with syrah being the most widely planted. Other grape varieties that thrive here include grenache, petit sirah, grenache blanc, mourvèdre, and gamay, which tend to result in expressive, elegant wines that are marked by noticeable levels of acidity and significant longevity. Alisos Canyon joins six other AVAs in Santa Barbara County, including the Santa Maria Valley (the only other stand-alone appellation in the region), Santa Ynez Valley, Sta. Rita Hills, Ballard Canyon, Happy Canyon of Santa Barbara, and Los Olivos District AVAs—the latter four being sub-appellations of the larger Santa Ynez Valley AVA. While there are only a handful of commercial vineyards in Alisos Canyon, especially as compared to more expansive regions like the Santa Maria Valley, fruit from these vineyards are sought-after, such as from Thompson Vineyard, planted in the 1980s, Watch Hill Vineyard, and the biodynamically-farmed Martian Ranch Vineyard. Looking to experience this newly established region in your glass? You can find Alisos Canyon wines, which may or may not be labeled with the AVA depending on the vintage, from such Central Coast producers as A Tribute to Grace, Story of Soil, Dovecote, Andrew Murray, Jaffurs, Epiphany, and Tensley, as well as older vintages from The Ojai Vineyard.

Noah Rowles - owner/winemaker of Dovecote Estate Winery. W W W. F O O D – H O M E . C O M

Sip, refill, repeat


egging wine results in a 96 percent reduction in carbon footprint versus the traditional serving of wine from a bottle over the course of 20 years. A five-gallon keg replaces 26 wine bottles, including the cases they’re shipped in, the labels and the cork or Stelvin tops. Put another way, each steel keg introduced into service eliminates the same amount of carbon emission that one car puts out for two years. Carr Winery first started kegging wine in 2008. “The wines that we make for our tap program are made with the same approach and attention to detail as all wines made at Carr,” says owner Jessica Carr. “The only difference is when it comes to bottling, we put the wine into a reusable, stainless-steel keg.” Aside from a more consistent tasting experience at the winery, the tap program at Carr offers wine lovers a chance to take home their wine in a larger bottle called a growler. These wine growlers are not only stylish and fun, they’re also100 percent reusable. Each bottle that is returned to the winery is sanitized using an environmentally friendly three-step system allowing the bottles to be reused many times over. Carr Winery currently offers five Santa Barbara County wines on tap: Chardonnay, Rosé, El Guapo (Grenache/Syrah), Merlot/Sangiovese/ Cabernet Sauvignon and Carrbonic Cabernet Franc. Each bottle will be filled by request and contains six glasses of wine. The growlers will last just like any other bottle of wine: enjoyed the day you pick up or saved for a special occasion. For those who want to start sipping and refilling, Carr growlers are available for purchase at their tasting room locations.—RB

ORGANICALLY FARMED. SMALL PRODUCTION. SAVORY EATS. FUNK ZONE. 19 East Mason Street. Santa Barbara. California. 805.845.8435

Ultra boutique winery dedicated to producing small-lot, handcrafted Rhône varietal wines. Matt Dayka

2477 Alamo Pintado, Los Olivos Open daily 12 to 5 W W W. F O O D – H O M E . C O M

• Delivery and curbside pick up available • Complete inventory online • Call in your order and we’ll have it ready FOOD + HOME


SIP + SAVOR Chef Peter Cham

Rebecca Nuss

Brunch favorite French toast

Roblar Winery offers a true farm-to-fork experience By Hana-Lee Sedgwick


ituated on 40 acres of oak-studded land, Roblar Winery and Vineyards (named after the Spanish word for “oak”) is a Santa Ynez Valley winery owned and operated by the Gleason family. Over the years, the winery has remained a popular wine country destination, welcoming visitors to its expansive tasting room along Highway 154 to sip a diverse selection of wines – mostly estate-grown. More recently, with the addition of a locally minded food program, the family is making sure Roblar’s food is as much of a draw as the wine. It had been exactly two years since I last visited Roblar – in fact, it was just before the March 2020 lockdowns. Needless to say, a lot has happened since then, and despite a tumultuous two years in the hospitality world, the Gleasons have continued to press forward. In 2021 they hired a new winemaking team, including winemaker Max Marshak and 58


assistant winemaker Kat Gaffney, renovated a casita on the farm reserved for club members, and brought on chef Peter Cham to create an elevated food program that celebrates the ingredients grown in their own three-acre organic farm. A Santa Barbara native, Chef Cham’s career has spanned both coasts, with experience at such acclaimed San Francisco restaurants as Radius, Coi, and Quince, as well as working under the noteworthy chef Matthew Gaudet in Massachusetts. Upon returning to Santa Barbara, Cham led the kitchen at the seafood-focused The Hungry Cat before joining the Kimpton Canary Hotel as executive chef. As executive chef for the Gleason Family Vineyards portfolio of brands, which includes Roblar, Refugio Ranch Vineyards, and Buttonwood Farm Winery & Vineyard, Cham is responsible for heading culinary operations for private events, and for creating

food offerings for Roblar’s tasting room. Heavily influenced by the organic produce and herbs that grow at Roblar Farm and in the surrounding area, Cham established Roblar’s “Bites Menu” to highlight seasonal California Wine Country fare. “I like to build a menu that focuses on seasonality and the plethora of ingredients readily available to us here in the Central Coast,” says the chef. “What we grow at Roblar Farm directly dictates what we put on our menu. Staying inspired to create new dishes is easy when you have some of the best produce in California right in your backyard.” Further adding to Cham’s creativity in the kitchen are the wines, from Sauvignon Blanc to Chardonnay, Sangiovese to Syrah, which he tastes regularly to come up with pairings. “Creating the food menus is a combination of inspiration from our farm and creating food that plays nicely

with wines that we are pouring in the tasting room,” he explains. While the Roblar Bites Menu changes weekly and may include such dishes as smoked salmon deviled eggs with crispy capers and chives; glazed pork belly pops with apricot BBQ sauce and Aleppo pepper; and wood-fired pepperoni pizza with spiced honey; you can always expect something seasonal and delectable to pair with the wines (personally, the garlic shrimp toast with Fresno chili, garlic butter, and tomato jam was a standout). The full menu is offered Friday and Saturday, and a brunch-specific menu on Sunday, but you can also find lighter snacks and sandwiches Monday through Thursday, as well as a “Birds & Bubbles” pairing of fried chicken and sparkling wine every Thursday night. “We are one of very few spaces in Santa Ynez where you can taste and have a delicious, farm-fresh meal alongside quality wines on a beautiful vineyard estate,” says Callie Gleason Bieszard, director of DTC marketing & HR. “At Roblar, we hope to be a representation of the tremendous bounty of the Santa Ynez Valley.” Roblar Winery and Vineyards is located at 3010 Roblar Avenue, Santa Ynez, CA 93460 W W W. F O O D – H O M E . C O M

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Cass Winery +Geneseo Inn Offering gratitude By Leslie A. Westbrook


he word “awesome” gets overused a lot (I plead guilty), but I can’t think of a better description of Cass Winery and the Geneseo Inn in Paso Robles, unless I added an expletive. A windy country road, not previously taken, leads to my destination (turn off the 101 to bucolic Highway 41). Dotted with California live oak trees, cow, sheep, horses—the perfect prelude to afternoon arrival at the winery and six-unit luxury “bed and breakfast” set on 145 acres. Mary Wessley, the tarot card reader at Porch in Summerland, recently suggested I keep a gratitude journal, writing down three things each day, and I began



my list on a winter overnight at the vineyard. I was offered a lovely place at the table, at the wine club’s holiday dinner for 55 guests, next to Cass Winery’s debonair and frisky partner/builder-contractor Ted Plemons, who is responsible for the dreamy inn. 1. I am filled with gratitude to spend the night in a bright, high-ceilinged room with a super comfy bed, lots of glass, mirrors, and light that’s been thoughtfully and sustainably designed and fashioned out of recycled shipping containers and other materials with a beautiful view of the vineyards. My favorite music playing on Alexa, (Tony Bennett and Antonio Carlos Jobim, among others)

and no television is also pretty great. A hearty, delish breakfast in bed delivered to my room the next morning wasn’t too shabby either. 2. I am particularly grateful that I attended one of Cass Winery’s wine club dinners in the “barn” where I met terrific people from near and far. Cass Winery partner Ted Plemons is the P.T. Barnum of the wine world. The surfer/former hippie/current builder contractor could have a second career as an amazing auctioneer—especially for charities. He loves promoting his highly rated wines, and for good reason. With labels featuring the contractor/builder’s likeness and named “Rocking Ted” and “Vintage Ted,” why wouldn’t he?

3. I am also thankful that I experienced terrific Cass Winery Rhône and Bordeaux varietals at dinner, as well as at a tasting the following day with a few delectable nibbles. Hamburgers from onsite chef Charlie Paladin Wayne looked amazing at the tasting room and restaurant open to the public daily. If Paso wasn’t so far, I’d join the wine club, hang out here weekly, attend all the events, and take advantage of the private tastings and dining at the barn. Cass Winery+Geneseo Inn, 7350 Linne Rd., Paso Robles. 805-2391730. Winery tasting room & café open 11 am–5 pm daily, reservations recommended. W W W. F O O D – H O M E . C O M

Perks of the grape trade By Bob Wesley


eing in the trade, we get to taste wine in a broad array of settings and situations, and the tableaux can range from utterly glamorous to downright rustic. I particularly love going to industry tastings at the Beverly Hills Hotel because it’s about the only way I can afford to get past the sentries there. With rooms starting at $975 a night and a Caesar salad with shrimp setting you back 34 bucks at the Polo Lounge, it’s a flamboyant, detail-laden, pink and green oasis that preserves the style of old Hollywood but requires a formidable investment to get in the front door … unless, that is, you’re a wine schlub like me with carte blanche access to a large-scaled importer or distributor event in one of the glamorous ballrooms. When sampling Chardonnay at a winery table I always half-expect Clark Gable and Carole Lombard to suddenly appear out of nowhere and elbow me out of the way. I love the Pink Palace, and with enough credit card reward points, someday I hope to be able to actually stay the night rather than just spend

a couple of hours sampling vino. What venues are at the less-than-picturesque end of the spectrum? Well, I’ve been to the Lompoc Wine Ghetto numerous times, where, hidden behind Home Depot, a bleak landscape of colorless warehous-

es offers no hint at the vinous treasures crafted inside. Here I’ve stood next to barrels stacked two stories high and spat into a drain embedded in the concrete floor, surrounded by plywood walls and building insulation, all illuminated in the stark glow of industrial lighting fixtures more suited to a stadium parking lot. In Lompoc, the only remaining spirits of days gone by (unlike Gable and Lombard) might be a huffy, outraged ghost or two from the temperance movement that tried to outlaw alcohol about four decades before the Volstead Act was implemented nationally in 1919. So, Prohibition actually failed twice in these parts, and “evil” fermented grape juice is now a significant (and growing) part of the city’s economy. While there’s no Beverly Hills ambiance, the wines are so noteworthy that the gritty surroundings are inconsequential. Bob Wesley is the general manager of Meritage Wine Market, 18 West Anapamu St. downtown.

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Dessert wines And the science behind the sweet By Nick Franklin


essert wines” can be a bit of a misnomer for the category. It’s better to think of them as “sweet wines,” as some styles are equally great as an aperitif. There are many ways to make sweet wines, each with a different sense of balance between sugar, acidity, and alcohol. Most styles involve concentrating the sugar content in the grapes. This is done by dehydrating the fruit, and there are various ways to go about it. The simplest way is making a late-harvest wine. This involves picking the fruit much later so that the berries lose water and begin to shrivel on the vine. Ultimately the sugar levels are concentrated well beyond what yeast are able to make use of, so the wine ends up with a lot of residual sugar. You’ll love late-harvest wines if you enjoy decadent sweetness. When fruit stays on the vine so much longer, the vine continues to metabolize the acidity in the fruit. With less acidity, the wines are unctuously sweet and show syrupy textures. Botrytis wines are also made from berries dehydrated on the vine. When conditions are just right, a special type of mold called “noble rot” sets into the grape clusters and perforates the berry skins. These shriveled clusters can make dessert wines with singular flavors, and somehow acidity isn’t so compromised. Coastal vineyards in Santa Barbara County can provide this in some vintages. Other methods involve dehydrating the fruit after it’s been picked. The advantage with that is you aren’t just concentrating sugars, you’re also concentrating acidity. Dessert wines made this way can still be extremely sweet, but they’re lighter and livelier on the palate thanks to the drive and cleansing effect of acidity. One method is called “straw wines,” or vin de paille. This refers to the traditional method of placing the grape clusters on straw mats to dry out over a period of weeks. Once the grapes lose the desired portion of their mass, they’re ready for fermentation. Pressing frozen grapes is another method. This technique emulates true ice-wines



(or Eiswein), the coveted dessert wines from Germany, Canada, and other places that can naturally freeze grapes. Here in California the grapes are taken to commercial freezers instead. When the grapes are pressed, the sugars, acids, and flavor compounds thaw before water does, so the juice is concentrated in that way. Fortified wines use a wholly different approach. At a certain point when the wine is still fermenting, winemakers “fortify” the wine by adding a spirit (usually brandy). This halts the yeast’s work so that there’s residual sugar, and brings the alcohol levels up to between 15-20 percent, which further enhances the perception of sweetness. Port-styled wines are made this way, and many can be found in Paso Robles. Again, you can’t go wrong pairing these wines with desserts, but savory stuff can work too. Cheese and patê are great pairings, and sweet white wines are terrific with extremely spicy food. Try it out! Recommended Wines: Jaffurs 2017 Late Harvest Viognier, Bien Nacido Vineyard Brecon 2017 Late Harvest Gewurtztraminer Tablas Creek 2018 Vin de Paille The Ojai Vineyard 2021 Riesling Dessert Wine Kalyra 2019 Gruner Ize T Peachy Canyon XVII Zinfandel Port

W W W. F O O D – H O M E . C O M

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Hana-Lee Sedgwick

2020 Curtis Vineyard Santa Ynez Valley Cabernet Franc At Storm Wines we follow one rule - make the wines we like to drink. So it was only natural for us to add a carbonic Cabernet Franc to the line up! Artwork by Elsa Storm Tasting Notes

Bright cherry fruit and bell pepper dominate the nose with hints of tea leaf and red pepper flakes. The palate is bursting with berry fruit and held together by fine tannins and a firm structure. Production Details • 100% Curtis Vineyard • 85 cases produced

Storm Curtis Vineyard Cabernet Franc ($38) Though originally hailing from South Africa, winemaker Ernst Storm has taken Santa Barbara by storm (pun intended) with his highly nuanced wines. New to his lineup, this carbonic Cabernet Franc hits the mark for spring sipping; it’s highly quaffable but not lacking in character. Offering mouthwatering notes of bright red fruit, pepper, and herbs, as well as a firm structure and juicy finish, no doubt this will be a fun wine to sip all spring. Serve chilled. Brander Sauvignon Blanc ($20) Since first planting Bordeaux varieties in Santa Barbara County in 1975, Fred Brander has made a name for himself 64


• • • • •

100% Carbonic 14 day ferment Aged is 600 liter barrels 10 months aging on lees No fining or filtration

as a top producer of sauvignon of peach and melon on the blanc in California. His estatepalate, which reveals a lithe yet Alc. 12.5% | pH 3.55 | Totaltexture Acid: 5.9g/l grown Sauvignon Blanc, which vibrant and persistent represents over 50 percent of finish. Bright, honest, and low Brander’s entire production, in alcohol, it’s a lively, exciting offers bright notes of grapefruit wine on par with Tanner’s and stone fruit, with an signature style. emphasis on fruit expression and freshness. Besides being Story of Soil Grassini Family approachable and ideal for Vineyards Sauvignon Blanc pairing with spring’s bounty, it ($35) offers incredible value, making Winemaker Jessica Gasca has it an easy one to reach for all gained a loyal following for her spring and well into summer. small-lot, single-varietal wines, sourced from single vineyards PO BOX 393, SOLVANG 93464 • 530.409.1875 • INFO@STORMWINES.COM Lumen Santa Maria Valley throughout the Santa Barbara WWW.STORMWINES.COM Pinot Noir ($36) region. Her Sauvignon Blanc, Made by trailblazing female hailing from Happy Canyon’s winemaker Lane Tanner, this Grassini Family Vineyards, is Pinot Noir from three coola lovely choice for the season. climate vineyards showcases Brimming with notes of white appealing aromas of ripe flowers, white nectarine, and strawberry, cherry cola, and lime zest, the palate is lifted wild sage. Blue and black by a generous dose of acidity, fruits intertwine with notes which maintains freshness.

While innately crisp and bright, barrel integration during the fermentation and aging process adds roundness to the texture, making it a natural choice for pairing with food. Frequency Rosé ($32) For winemaker Zac Wasserman’s family-owned and -operated Frequency Wines, he sources fruit from single vineyards throughout Santa Barbara County to produce the purest expressions of the region’s distinct growing areas. Sourced from Camp 4 Vineyard, this 87 percent grenache and 12 percent graciano rosé displays delicate notes of grapefruit and tangerine, with a subtle backbone of minerality on the crisp, dry finish. As with many rosés, it’s best enjoyed on a sunny day, with or without food. W W W. F O O D – H O M E . C O M


OPEN 11am-5pm * FOOD MENU SERVED DAILY Nestled in an oak tree-studded 40-acre vineyard located in the heart of Santa Barbara County, Roblar reflects the spirit of Santa Ynez Valley— rustic, authentic, and bold. Our philosophy is to foster a unique visitor experience of bringing together great wine, great food, and great friends.


With a speakeasy and a song Scarlett Begonia keeps finding the upbeat Miller


or musicians, it helps to be able to improvise. The same could be said of restaurants in these challenging

times. Scarlett Begonia opened in Victoria Court in 2011 with what might be called an eccentric menu of “organic, thoughtful food,” including the famous 63-degree egg. The place built a loyal following but when the lease came up for renewal in 2019, an agreement couldn’t be reached, so Scarlett improvised, finding a new location a few hundred feet away at 21 West Victoria Street. It’s the former home of The Nugget and, before that, SOhO Restaurant and Music Club. Remember that last part for later. When hard times hit again, courtesy of COVID, Scarlett never really closed, but went exclusively takeaway. When the restrictions eased, the restaurant in its new, bigger quarters, blossomed like a begonia. Then another speed bump: a departing chef. So, in December, owner Crista Fleming improvised yet again, creating Scarlett After Dark, the same interesting food but with a speakeasy style. A savory speakeasy side dish is live music every Thursday night, as befits the former home of SOhO. “Music is in its bones,” owner Fleming said of the building. And music is part of the family. Even in the restaurant’s name, borrowed from a Grateful Dead song with an extra t (for tasty?). (The Dead angle is true, but Fleming’s daughter is also named Scarlett.) Fleming’s husband, Emile Millar, a well-known singer-songwriter around town, put together the music part of the puzzle by enlisting Raul Cano-Rogers as the booker. “That was all Emile,” Fleming said. Cano-Rogers is a kind of curator of Santa Barbara’s music scene through his much-loved website, which lays out all the shows in town every week, complete with interviews of musicians. (Millar, by the way, is one of the many giving the cuisine high marks, notably that killer fried chicken creation. “My 66


husband tried it and said, ‘Oh, my god, that’s the best sandwich ever.’” Fleming related.) Not long ago, thanks to omicron, “Nobody was coming in,” Fleming said “It was just terrible. Now, with music, it’s been great. We went from really slow to packed.” The speakeasy atmosphere “fits the neighborhood,” she said. “We want to provide a fun place to hang out. A place to get a casual bite before the theater.” A few weeks into it she said, “It feels like we’re on a good road. There’s a good vibe. The musicians are happy. It feels like we’re getting back to normal. The new normal.” Raul Cano-Rogers and his livenotessb. com website is a success story of its own. An El Salvador native who found his way to Santa Barbara in 2014, he’s a singer/ songwriter himself with a keen interest in seeing the local music scene grow. Around 2018 friends began turning to him for information on who was playing where around town. The website “came out of that,” he said. “There was no other local source of information on where to find all the live music that’s aggregated in one place and updated daily.” It started slow but now there are thousands of followers, including lots of grateful musicians. Musicians are also grateful for Scarlett After Dark. Some venues aren’t exactly lavish with pay for talent, but “Emile and Crista are very generous,” Cano-Rogers said. “Emile’s a musician, so he understands what they’re going through.” Local performers on the Scarlett stage, like Lindsey Marie, Will Bremen, Brandon Kinalele, Neil Erickson, and Jackson Gillies, “all want a career in music” and deserve local support, he said. Fleming said Scarlett Begonia has been lucky to have its own support from the community throughout its improvisations. “Restaurants are like planting seeds,” she said. “They have to be nurtured and eventually they bloom. You have to take care of them, and then you have a glorious garden.”

Corey Highberg playing at Scarlett After Dark.

Lindsey Marie W W W. F O O D – H O M E . C O M

Photo by Raul Cano-Rogers

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