Food & Home Magazine - Summer 2022

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FOOD + HOME SUMMER 2022 SIP SAVOR& 10 GREAT TASTINGINEXCURSIONSSBCOUNTY PLUS: ARCHITECT MICHAEL RECIPIESARTISTGRAPEHOLLIDAYSPEAKFISHTALESPROFILESANDMORE! Crown SimonwinemakerVineyardsPointFaury.

uponrelynotshouldyouandwarrantednotisitaccurate,betobelievedisinformationtheAlthoughapproximations.includemayitandService,ListingMultipletheandrecordscountyto,limitedbenotbutinclude,maythatsourcesvariousfromderivedishereininformationpropertyThe Banker®ColdwellTheLLC.EstateRealBankerColdwelloftrademarksarelogosBankerColdwelltheandBankerColdwellReserved.RightsAllBanker.Coldwell©2022employees.notassociates,salescontractorindependentareagentsestaterealAffiliatedverification.personalwithoutit OpportunityEqualtheandActHousingFairtheofprinciplesthesupportsfullySystemBankerColdwellTheoperated.andownedindependentlyarewhichofficesfranchisedandLLCGroupBrokerageRealogyofsubsidiaryabyownedarewhichofficesownedcompanyofcomprisedisSystem 22HJDK-DC_GLA_6/22Act. HOPE RANCH RETREAT COMPOUND $9,345,000 | 4345ViaGlorieta.com COLDWELL BANKER REALTY'S #1 AGENT MONTECITO & SANTA BARBARA 2020 & 2021 CRYSTA METZGER CalREMontecito,1290ColdwellPropertyInSantaBarbara.comCrysta@CrystaMetzger.com805.453.8700BankerRealtyCoastVillageRdCA93108#01340521

Hidden behind tall hedges and lush landscaping, this traditional Santa Barbara estate sits on roughly 1.2 acres within the desirable Hope Ranch community surrounded by vast mountain and canyon views. The four-bedroom, four-and-one-half bathroom main house boasts approximately 4,890 square feet along with vaulted ceilings, hardwood floors, impressive French doors and windows and an abundance of natural light, giving off a great sense of comfort and sophistication. The bedrooms are comprised of two primary bedroom suites with fireplaces (at the entry level and upstairs), two additional bedrooms and an office suite. The kitchen is flawlessly complimented with chef’s grade Miele appliances, marble countertops, a bar and a butler’s pantry. The home has been meticulously renovated with the finest attention to detail, bringing it to today’s standards while maintaining its charm of a bygone era. The second residence is just under 1,200 square feet and hosts two bedrooms, a bathroom, kitchen and lower-level storage room. This gated compound is entirely fenced, providing you with a great deal of privacy and peacefulness. Outside hosts an infinity pool and spa, an oversized fire pit, wine cellar, lush yard, fruit trees and an outdoor kitchen. A gym, standalone sauna, electric gate, charging stations and a large playground complete this exceptional property.

R E A L E S T A T E

Sandy Stahl & Jake Longstreth

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“Having performed thousands of surgical procedures I know how challenging recovery from those procedures can be. Prior to considering surgery you should consider the less invasive option of injection of your own stem cells in combina tion with concentrated platelets. The procedure is safe with excellent outcomes in the majority of patients who regain significant pain relief and function in a short period of time. To determine whether you are a candidate please call my office for a consultation.

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Bronze

– Sue & Steve | Montecito

Lease the Life of Luxury on MontecitoRental.com 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 Housing Act and the Equal Opportunity Act. 22HJDK-DC_GLA_6/22 Coldwell Banker Realty’s #1 Agent Montecito & Santa Barbara 2020 & 2021 CRYSTA METZGER CalREMontecito,1290ColdwellPropertyInSantaBarbara.comCrysta@CrystaMetzger.com805.453.8700BankerRealtyCoastVillageRdCA93108#01340521 Channel Dr. | Offered at $65,000/Month East Valley Rd. | Offered at $50,000/Month Woodland Dr. | Offered at $35,500/Month San Roque | Offered at $22,000/Month Shepard Mesa | Offered at $19,000/MonthEast Valley Rd. | Offered at $50,000/Month

“My husband and I have worked with Crysta Metzger for the past six years. During that time, she handled the rental of our home on Picacho Lane. She found and vetted three sets of tenants for us, verifying that they were suitable as renters and financially responsible individuals. She worked as a tactful and wise gobetween when we as landlords needed something done on the house, and she was equally diplomatic if the tenants had a problem that required our attention. When we decided to put the house on the market, she was knowledgeable and proactive in presenting the property to prospective buyers. Once we had an interested party, she guided us through the selling process, which was a win-win for all of us.”

WWW.FOOD–HOME.COM10 FOOD + HOME 3648

PerFeCt Pairings: sCarlett begonia . . . . . . . . . . . . . 64

ARCHITECT photo by Lauren Maeve.

one Fine Day: small town Vibe . . . . . . . . . . . . . . . . 20

Fish tales: taking the Fishy smell away 22 home CheF: reVisiting stuFFeD PePPers . . . . . . . . . 24 in a PiCkle about how to PiCkle? . . . . . . . . . . . . . . 28

Firsts: Plant Power, a JoyFul way 17

toP wine PiCks: summer in a bottle . . . . . . . . . . . . . 54

66 ON THE COVER SIP+SAVOR 10 Santa Barbara Wine Country experiences to add to

FEATURES

style+Design: Curb aPPeal 31 timeless tones . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32

FAIA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36

graPe sPeak: For the loVe oF Zin! 56

the last worD: Dirty Details your

Michael Holliday,

F+h gallery: susan reaD Cronin 44

must enjoy list! 48

garDen notes: Designing For the senses: sounD 42

PROFILE Cover

graPe esCaPe: yountVille's barDessono . . . . . . . . . . 58

BUILDING A LEGACY

wine+Dine: intermeZZo, oPal, bouChon, Jane, holDren’s, saVoy CaFé & Deli 60

Cooking with Cannabis 18

FIND OUT MORE angeluspavers.com / deck 805.485.1137 ADOBE-COPPER-MOCHA PASEO I & II Your first step to carefree outdoor living. Year-round sunshine. Warm winter nights and cool summer breezes. A temperate outdoor climate extends the space you live in and the place you love. Southern California outdoor living – with Angelus Pavers & Walls, the foundation is assured. FREE DOWNLOAD Our PaversNewest

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soCIal medIa Consultant Kara Pearson Put your tennis game in GEAR! Elite instruction from Coach Pete Kirkwood • Private Lessons - All Levels • Clinics • College-level Training and Evaluation • Jr. Clinics (P.E. Certified) • College Placement Service • High School Team Prep Qualifications: • 18 years Head Women’s Tennis Coach at UCSB • USPTA Certified Pro since 1992 • 11 years Director Nike Tennis Camps No matter your present ability your game will improve to levels you never thought possible. Enjoy better fitness and more fun playing tennis! Call or text (805) 705-2740 for schedules and classes (No club membership required for lessons or clinics.)

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WIne edItor

ContaCt InformatIon

PublIsher & PresIdent

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Philip Kirkwood

DanielleChristineBordaCowlesLisaCullenFahrenkrugNickFranklinLaurenceHaubenGenevaIvesLynetteLaMereNancyRansohoffMeganWaldrep

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

phil@food-home.com

Leslie A . Westbrook

Hana-Lee Sedgwick

dInIng & CoPy edItor

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: 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

ContrIbutors

www .food–home .com

Raymond Bloom Angela

PhotograPhy Jim MehoshMichaelBartschBrownJoshuaCurryEliotCrowleyDziadzioBraulioGodinezAshleyHardinKimReiersonAlexanderSiegelShellyVinson

Montecito Kitchens is an accomplished design and construction firm delivering skilled and proven craftsmanship from start to finish. Our workmanship is guaranteed. References are gladly furnished.

Custom Designed Cabinetry

DON www.MONTECITOKITCHENS.com805.453.0518GRAGGLICENSE951784

MONTECITO KITCHENS

Montecito Kitchens customizes a plan for your exact space, style, and budget.

Quality & Craftsmanship

Montecito Kitchens is an accomplished design and construction firm delivering skilled and proven craftsmanship from start to finish. Our workmanship is guaranteed. References are gladly furnished.

Montecito Kitchens is an accomplished design and construction firm delivering skilled and proven craftsmanship from start to finish. Our workmanship is guaranteed. References are gladly furnished.

MONTECITO KITCHENS

Quality & Craftsmanship

Montecito Kitchens customizes a plan for your exact space, style, and budget.

Custom Designed Cabinetry

Montecito Kitchens customizes a plan for your exact space, style, and budget.

DON www.MONTECITOKITCHENS.com805.453.0518GRAGGLICENSE951784

DON www.MONTECITOKITCHENS.com805.453.0518GRAGGLICENSE951784

Quality & Craftsmanship

MONTECITO KITCHENS Custom Designed Cabinetry

Hana-Lee Sedgwick is a writer, editor, and marketing consultant born and raised in Santa Barbara A certified specialist of wine and sommelier, she loves sharing the world of wine with people, and happily spends her downtime eating, drinking, and wandering throughout California wine country and beyond Follow her on Instagram @wanderandwine

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

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 commer cial fishermen at meganwaldrep .com

EDITORS & CONTRIBUTORS

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 www marketforays com

Laurence Hauben

Megan Waldrep

Jeff Miller is a longtime newspaper writer/editor who now writes books and plays His novels can be found at amazon com/author/ jdmillerauthor or at Lulu com under J D Miller

WWW.FOOD–HOME.COM14 FOOD + HOME

Nancy Ransohoff is a writer and editor who’s worked at Bon Appe tit, 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 .

Hana-Lee Sedgwick

Leslie A. Westbrook

Leslie A Westbrook is an award-winning journalist who covers travel, food, design, and people She also assists clients around the globe desiring to sell fine art, antiques, and collectibles via interna tional auction houses Leslie can be reached for a complimentary consultation at LeslieAWestbrook@gmail com

Nancy Ransohoff

Jeff Miller

Geneva Ives

ALL FAMILY VACATIONS ARE NOT CREATED EQUAL

CALL - -CONTACT YOUR TRAVEL ADVISOR VISIT CELEBRITY COM

*Visit celebrity.com for full terms and conditions. All guests who book The Retreat® on or after November 17, 2020 will receive the Indulge Package at no additional charge. The Indulge Package provides a Premium Beverage Package, Unlimited Stream Internet Package, prepaid tips, and an onboard credit (“OBC”) for all guests in the stateroom. OBC amount varies by length of sailing: $200 per person for sailings 1 – 5 nights, $300 per person for sailings 6 – 9 nights, and $400 per person for sailings 10 nights or longer. OBC has no cash value, is applicable to cruise only, is non-transferable, is not redeemable for cash, and will expire if not used by 10:00 p.m. on the final night of the cruise. Prepaid tips provide tips for butler, headwaiter, waiter, and assistant waiter in the amount suggested by Celebrity’s guidelines. 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.

At The Retreat®, only on Celebrity Cruises®, you’ll discover a vacation that brings your family closer together the farther you go. Enjoy stunning suites with room for everyone, a private restaurant with signature dishes by world-renowned chef Daniel Boulud, and exclusive spaces where you can all unwind. Explore must-see destinations, like the Caribbean and Mexican Riviera, on our customizable Private Journeys. Plus, everyone in your suite gets premium drinks, Wi-Fi, prepaid tips, an onboard credit, and a shore excursion credit.* It’s everything you need for the ultimate escape.

WWW.FOOD–HOME.COM16 FOOD + HOME 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. is is bouchon. dinner nightly Sunday- ursday 5-9pm Friday-Saturday 5-10pm 9 west victoria street | 805.730.1160 | bouchonbouchonsantabarbara.com wine country cuisine in the heart of the Historic Arts District BOT TEGA Photo courtesy of Olio e Limone Ristorante and Kevin Steele / kevsteele.com Photo courtesy of Max Abrams / Santa Barbara Independent Photo courtesy of Olio e Limone Ristorante and Kevin Steele / kevsteele.com 11 W. Victoria St., Ste.’s 17, 18 & 21 | Santa Barbara, CA 93101 | 805.899.2699 OLIOCUCINA.COM

Kelly achieves this through her business’ three-pronged approach to wellness: As a health and fitness professional, she offers tips and tricks for achieving healthier lifestyles,

A JOYful way to meet the day

Vegan caviar

by hana lee sedgWICk FIRSTS

helping people transform their lives by adopt ing simple habits they can stick with She also encourages people to grow their own produce at home, be it within their own garden or through the unique vertical tower growing system she represents, called Tower Garden by Juice Plus+ In fact, she and Sandy operate and “farm” 25 of their own towers on the roof of their vacation rental complex in downtown Santa Barbara (launched in 2011 as Chapala Gardens, with Jake as the original farmer), proving that you don’t need a traditional garden — or even much space! — to have healthy, nutritious food at your fingertips .

to go eat more plants,” she says “I want to help people understand why a nutritious, plant-forward diet can improve health and well-being, but I also strive to make it easier for anyone to grow their own plants and learn how to easily use those ingredients in recipes to make at home .”

Designed with approachability and enjoy ment in mind, recipes have ranged from side dishes like sage and garlic hasselback pota toes, to one-pot meals such as coconut curry, to indulgent yet healthy treats like black bean brownies And while the mother-daughter duo do showcase some of their favorite go-to recipes, more often than not they’re actually making a recipe for the first time on camera .

Plant power

Jakedaughter,with (continued)

recipes from scratch, or we take recipes from local restaurants and ‘veganize’ them, but you can always expect them to be vegan, glu ten-free, health-conscious, and delicious ”

FOOD + HOME 17WWW.FOOD–HOME.COM

Joy

“I want to help people understand why a nutritious, plant-forward diet can improve health and wellbeing, but I also strive to make it easier for anyone to grow their own plants and learn how to easily use those ingredients in recipes to make at home.”

Joy

“Now on our ninth season, ‘Cooking With Jake & Joy’ started out as a fun way to show people how easy it is to include more plants in their everyday or special occasion meals — all without having to sacrifice great taste,” explains Kelly, who was joined by Jake after the fourth season “Sometimes we create the

“Sometimes things happen and it may not all go perfectly, but that’s part of the fun,” says Kelly. “After all, growing, cooking, and eating more plants doesn’t need to be complicated or intimidating, and we’re here to show how easy, fun, and truly tasty it can be

Kelly is on a mission to help people eat and grow more plants . In fact, her motto, “Grow Healthy, Be Happy,” isn’t just a cute catch phrase, it’s what motivates her in business and in life every day Health and fitness have been a significant part of Kelly’s life since college, from her early days teaching aerobics and compet ing nationally, to her time running her own health club in the Pacific Northwest, to her job as a marketing director for a national wellness company Building upon her diverse background in health and nutrition, Kelly has spent the last decade plus becoming a multi-hyphenate entrepreneur in the wellness space As a health and business coach, vegan cooking show host, and co-owner of Chapala Gardens, a rooftop garden and vacation rental in Santa Barbara, Kelly has created a reward ing career that she’s grateful to call her own . Now working alongside her daughter, Jake, and her husband, Sandy, Kelly is committed to helping people live their best life by mak ing plant-based eating more approachable and convenient “My job is not to just tell people

Finally, to bring it full circle, Kelly co-hosts an online cooking show with Jake, offering quick and delicious solutions for incorporating plants at home

Learn more about Joy Kelly and her ventures by visiting jakeandjoy. com and chapalagardens.com.

WWW.FOOD–HOME.COM18 FOOD + HOME FIRSTS

3/4 cup soy or oat milk

To put together: arrange all of the parts on a beautiful platter with little dishes for the “creme fraiche” and toppings . With the blini as a base, layer the “crème fraîche,” “caviar,” red onion, capers, and chopped egg . Pair with your favor ite champagne or sparkling wine

Vegan caviar

Egg replacer equivalent to 1 egg 2 tablespoon Miyoko’s “butter” melted and cooled plus a little extra for cooking the blini

Finely chopped red onion

ChoppedCapers

1/2 teaspoon baking soda

Toppings

1/2 teaspoon baking powder

Caviart seaweed “caviar” (Avail able from Amazon or caviart.com)

Wunder Paloma

Mocktail for summer

Gluten-free blinis

1/2 cup buckwheat flour

Cannabis beverages have come a long way in the last two years, and Wunder is really leading the pack with their range of flavors and ratios Blackberry Lemon, Blood Orange Bitters, Grapefruit Hibiscus, and Watermelon Basil — they’re all delicious and complex, great for mixing or just serving on the rocks It’s great that they have a mi cro-dose option as well as a higher dose option, so there’s something for everyone . A perfect way to unwind at the end of a long day.

Half ounce fresh lime juice Soda

Cooking with cannabis

Forager brand vegan sour cream

Whisk dry ingredients together and set aside In a separate bowl, whisk wet ingredients together and then whisk into the dry mix just until combined Don’t overwhisk

Grapefruitwaterwedge or lime garnish

1 ounce fresh grapefruit juice

“egg” using plant-based egg, scrambled and chopped

ingreDients:

1/2 teaspoon kosher salt

vegan CavIar & gluten free blInIs reCIPe

Heat. a large skillet over medium heat with a pat of Miyoko’s and swirl to coat Once the pan is hot (drop of water should steam) spoon dollops of the batter evenly around the skillet Cook until bubbles form, flip and cook until golden brown on both sides Continue with all of the batter

More information and product are available at Farmacy Santa Barbara. 128 Mission Street. In-store shopping, curb-side pickup and delivery available. Farmacyshop.com

1/2 cup gluten-free flour blend

1 can Wunder Grapefruit Hibiscus

Foragerfinely brand vegan sour cream

Vegan crème fraîche

1 tablespoon coconut sugar or regular sugar

Mix well in a 12-ounce glass of ice, garnish and enjoy!

hearty buddha bowls, and fish tacos featuring the catch of the dayThere’s an organic beer and wine menu, comfortable indoor and outdoor seating, and an ice cream window

Small town vibe

Katie and her husband, Jason, also have a local CSA deliv ery company called FarmCart Organics . If you live anywhere from Calabasas to Goleta, you can get a lot of the same farm fresh produce— as well of some of The

If you’re a beer enthusiast on the hunt for the most exclusive, rarest of brews, look no further than brewLAB Opened in 2014 by three passionate homebrewers, this brewery is every aspiring Cicerone’s dream (a Cicerone is like the beer version of a somme lier) It produces ultra-small batch beers, sometimes only once

recipes, and we’re not afraid to break the boundaries of the indus try’s norm .”

A more recent addition to the lo cal dining scene, The Good Plow serves real, good food just two blocks from Linden, the main downtown street All ingredients are certified organic, with many grown locally Think fresh salads,

brewLABwrongisopen

For burgers, fries, and milkshakes made the old-fashioned way, don’t miss The Spot, a Carp classic since 1958 (Heads up: It’s cash only, and you should be prepared to wait in line ) And if you’re look ing for a great burrito, check out Beach Liquor . Yep, a liquor store that serves life-affirming burritos . What will this town think of next?

In their own words, “We brew what we want, not what we think people will drink . We don’t have flagship beers, we rarely repeat

This magical portal is open seven days a week, dishing out dreamy, nostalgic soft serve with all the toppings Can’t decide between chocolate and vanilla? Get a swirl! Remember when this building used to be a Foster Freeze? Get yours dipped in chocolate, what a tribute!

Ice Cream Window

Good Plow’s signature soups, spreads, and salad dressings — delivered straight to your door thegoodplow.com

brewLAB

To date, the brewLAB crew has produced more than 700 differ ent beers . Because the menu is constantly in flux, we can’t really recommend what to drink But we can tell you this: Don’t be afraid to ask the bartender questions They’re all beer nerds and won’t steer you

Other local legends

WWW.FOOD–HOME.COM20 FOOD + HOME ONE FINE DAY

Spend a delicious day in a seaside spot evocative of vintage coastal California . Friendly faces, whiffs of sun screen, plenty of parking . You might feel like you’ve stepped back in time, but — actually, finally — you’re 100 percent present

“We created this window so

Destination Carpinteria by geneva Ives

Thursday through Sunday and located conveniently next door to The Apiary, a delicious local cider and mead tasting room It’s the perfect place to spend a sunny afternoon brewlabcraft.com

IvesAaroncredit:Photo

people could just come and grab ice cream and not stand inside in a line . We thought it would be super fun,” said totally-not-wrong owner Katie Lesh .

The Good Plow

Looking for ways to enhance your home or business? Let us help find the solution that works best for Comfort,you! strength and style for the places you live and play. (818)www.vannuysawning.comNewbury782-86072580AzuriteCirclePark,CA91320 AWNINGS • CABANAS • CANOPY • SLIDE ON A WIRE • FINANCING PATIO COVERS • RETRACTABLE AWNINGS • CUSHIONS • DESIGN • INSTALLATION

Cook seafood in lemon or vinegar. The acid reacts with the TMA to reduce the smell

I cookingodorsandwaysI’mcookingintimidatedsomeunderstandareaboutfish,butheretosharetopreventeliminatewhileseafood inside

WWW.FOOD–HOME.COM22 FOOD + HOME FISH TALES

Put a bowl of white vinegar on the kitchen counter while cooking and overnight.

Remember to rinse raw fish in cold water and pat dry before freezing.

Turn on the kitchen hood vents and open the windows while cooking. Or, like grandpa, pre pare it outside

. Diane555

Taking that somethings fishy smell outside

Buy fresh fish. Did you know that an essential way to avoid the fish smell in your home is by using fresh, high-quality fish? The fish odor comes from the breakdown of acid and fat compounds, called TMA, and a bacterial breakdown that happens when seafood hits the air Visit your local fishermen and seafood markets for the fresh est catch It’s as easy as walking the docks and asking around!

Some people use milk! If you soak raw fish in milk for up to 20 minutes, “the milk’s casein protein binds to the TMA and reduces odor.”

grandmotherIunderstand some are intimi dated about cooking fish, but I’m here to share ways to prevent and eliminate odors while cooking seafood inside the home . Besides its nutritional content and sup porting local fishermen, one of the great things about seafood is its versatility when preparing and eating it (Plus, it’s quick and easy to cook!) Using a few pro tips below, may the fear of cooking seafood be no more!

How to prevent fish odor when cooking seafood in your home

I also read that adding baking soda and water to a crockpot on low for a few hours or overnight will do the trick

Grocery stores also offer quality fish if you know what you’re look ing for. For example, check if the eyes are bright and clear, scales are shiny, and the flesh is firm, moist, and with a fresh-cut ap pearance (no discoloration around the edges) Also, make sure that pre-packaged steaks and fillets are air-tight

Use citrus peels. This next trick is an excellent house freshening hack to use at any time and great use of those extra California citrus peels! In water, simmer citrus slices or peels, cinnamon sticks, and ground ginger for 15 minutes or longer (Combine or leave out items as you wish ) For an extra boost, walk around your space with the steaming pot so the vapors can sweeten all areas of your home

Pro tips:

by megan WaldreP

Growing up, one of my favorite smells was from my grandfather frying fish on the back porch in the summertime His daily catch was egg-battered and breaded in a cornmeal mixture that I wish I remembered how to make it . However, as much as my grand mother loved the meal, there was a reason he cooked on the back porch; frying made the home par ticularly pungent, so ventilation was necessary (Thank goodness for outside space ) The house stayed fresh, our bellies full, and all were happy Especially my

If you have a tip, we’d love to hear it! Please send it to megan waldrep@icloud.com Thanks for reading, and happy seafood eating! the home

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by laurenCe hauben

WWW.FOOD–HOME.COM24 FOOD + HOME

If

Revisiting stuffed peppers

your image of stuffed peppers goes back to the 1970s and large, stodgy green bells filled with a boring mix of rice and ground beef, think again There are much more colorful and fun options to play with The problem with stuffing peppers whole is that they tend to get soggy and mushy unless you batter and fry them a la chile rellenos If you don’t want to fry, the way to go is slice your peppers in half lengthwise so that steam escapes as they’re roasting, concentrating their sweetness, and finish with a quick broil for deliciously charred edges If you like spice, use ancho or

WhitmanCameron

You could make a mix of ground lamb, rice, and pistachios, accented with sumac and mint, for example, or fill your peppers with farro cooked in fresh tomato puree with garlic, olive oil, basil, and pinenuts, tied together with fresh mozzarella and finished with a lemony gremolata . Fillings are only limited by your imagination, so don’t be afraid to experiment, and enjoy the many colorful peppers of summer .

TurnPreparationlimesovenon

to 400 degrees Slice the peppers in half lengthwise, removing seeds and cottony ribs

Add the olive oil to the pan along with the onion, garlic, and jalapeno . Sauté until the onions begin to caramelize .

Anaheim chilies instead of bell peppers You can also use small chilies or bite-size sweet peppers if you want to prepare them for an hors d’oeuvre

2 jalapeno chilies (or to taste), chopped fine 1/3 cup tomatillos, chopped

Serve with crema and cut-up limes

Info@marketforays.com For Southampton by Wood-Mode. 1717 State Street Santa Barbara, CA 93101 805.682.4003 3630 Sagunto Santa 805.686.Ynez, Showroom www.thekitchencosb.comlocations:Building beautiful kitchens and baths since 1987. 1717 State Street Santa Barbara, CA www.thekitchencosb.com805.682.400393101

3 tablespoons olive oil

Place the peppers, cut side up, on a lightly oiled baking sheet and place in the oven so they begin to soften and sweeten while you prepare your filling .

1/2 cup crema (at Mexican markets)

6 colorful sweet peppers, or substitute Ancho chilies if you want a spicier result

Cut-up

Heat up a sauté pan and lightly toast the cumin .

1Filling:1/2cup fresh sweet corn kernels

Add the tomatillo and the sweet corn . Reduce the heat and cook until the corn is tender, about 2 minutes Turn off the heat Stir in the tomatoes and cilantro, and add salt to taste

Remove the peppers from the oven, and fill them with your mix Top with the queso fresco and return to the oven for about 10 minutes

1 cup cherry tomatoes, halved or quartered depend ing on size

1 cup crumbled queso fresco (at Mexican markets)

Ingredients – Serves 6

stuffed PePPers WIth sWeet Corn, Cherry tomatoes, and queso fresCo

FOOD + HOME 25WWW.FOOD–HOME.COM

1/3 cup red onion, chopped into quarter-inch pieces

1/4 cup chopped cilantro

For real crema and queso fresco, shop at a Mexican market where they portion it to order My local favorite is Mayo’s Taqueria on De la Vina Street

2 teaspoons minced garlic

1/2 teaspoon ground cumin

Salt to taste

delightfulmomfoodFood)Mom(DelightfulFahrenkrugDaniellecom

26 FOOD + HOME

½ cup Chinese broccoli (with flowers)

—Recipe by Danielle Fahrenkrug (Delightful Mom Food) delightfulmomfood.com

½ cup of raw chickpea sprouts, pea sprouts or pistachio nuts

In a small bowl whisk together white wine vinegar, Dijon mustard, honey, olive oil and a pinch of salt and pepper Set the dressing aside

Mint leaves (optional)

the salmon

2 Tb . finely chopped chives

1 teaspoon raw honey

Six 7 oz Wild Alaskan King Salmon filets, cut lengthwise 1/2 inch in thickness You can request that the market do this for you when you place your order from their website at www sbfish com

½ cup of blackberries

FOOD + HOME 27WWW.FOOD–HOME.COM L ic # 261772 RCHITECTURALILLWORKOFSANTABARBARA, INC. Showroom located at 8 North Nopal Street Santa Barbara, CA (805) www.archmill.com965-7011Cabinetry•Doors • Windows • Mouldings S erving S anta B ar B ara S ince 1969 QUALITYWOODWORKCUSTOM 50 YEAR ANNIVERSARY 1969–2019

1/4 cup olive oil

farmers market sPInaCh salad tossed In honey mustard dressIng

IngredIents:

1/4 cup almonds, blanched & sliced

1 handful of microgreens or sprouts

1 Tbsp . black sesame seeds

1 Tbsp white sesame seeds

Pan seared alaskan kIng salmon

¾ cup extra-virgin olive oil

Equally good as an entrée or appetizer, this gor geous baby spinach salad works like a charm every time And paired with the sweet fruitiness of a Grenache Rosé, it makes for a special weeknight or weekend affair! Serves 4, Prep Time: 15 minutes, Cook Time: 0 minutes

1 Tablespoon Dijon mustard

the Crust

1/2 cup pistachios, shelled

In a large bowl toss together baby spinach leaves, radicchio, green onion slices and Chinese broccoli .

Ingredients: Serves 6

1 tsp . Madras curry

2 stalks of green onion, diced

4 cups fresh baby spinach leaves

½ cup radicchio, finely chopped

Pinch of salt and pepper

honey mustard dressIng:

Set out 4 plates and divide evenly Sprinkle evenly on top of each salad the raw garbanzo bean sprouts and pea sprouts, microgreens and berries Drizzle with the honey mustard dressing and garnish with mint leaves

½ cup of raspberries

¼ cup white wine vinegar

(continued)

Place pistachio mixture on cookie sheet Dredge salmon filets, covering both sides Pour olive oil into hot iron skillet Sear both sides of salm on until golden brown, approx 1 minute per side Salmon should be cooked medium rare Do not overcook or fish will be dry .

Use perfectly clean jars, pack them with your vegetables and herbs so they’re snug but not crushed, then cover with the brine . Wipe the tops clean and screw on the lids . Allow to cool on the counter before refrigerating .

the vInaIgrette

1 cup Olive Oil Salt and Pepper to taste

1/3 cup Red Wine

Use fresh vegetables Seasonal vegetables fresh from the farmers’ market or your own garden work best Try a mix of rainbow carrot spears with dill, green garlic and shaved fennel, for example, or asparagus spears with thyme and bunch onions Experiment and have fun developing your own favorites

Place pistachios, al monds, curry, chives and sesame seeds in food processor Mix for 20 secondsRemove and set aside

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Filling your jars

Give them a few days

1/4 cup Egg Yolk

Beat in lime juice, salt, pepper & Tabasco Set aside at room tempera ture

In a pickle about how to pickle?

Laurence Hauben info@marketforays. com. Photo by Marti Sans

2 bunches Cilantro

ground black pepper (to Whiptaste)butter in small mixing bowl until soft and creamy Blend in avocado, cilantro, and garlic

1 cup Water

walls, so make sure you like the taste of the brine . A 50/50 ratio of vinegar to water is standard . Salt, sugar, herbs and spices complement the liquid . I like to bring my brine to a boil and let it simmer for a few minutes to release the flavor of the spices in the mix

Place all the above ingre dients in a blender except for the olive oil Slowly add the olive oil until it is smooth and emulsifies

quICk PICklIng basICs

Make a tasty brine You’re about to submerge your veggies in a liquid that will penetrate their cell

SeaDash1223/4softenedbutter,cupripeavocadoTbspchoppedfreshcilantroclovesgarlic,mincedlimejuicedTabascosaltandfreshly

Wait at least two days or better a week be fore eating your pickles, to let their flavor develop

a lot of buzz right now about the health benefits of eating pickled or fermented foods, but there’s also some confusion about the meaning of the terms . Pickling means to preserve a food in acid or brine, but not all pickles are fermented . Traditional kosher style dill pickles, sauerkraut, and kimchi are examples of fermented pickles, made using a salt brine, and they’re the ones that con tain the gut-friendly lactobacilli bacteria Vegetables pickled in a vinegar solution and stored in the fridge, a technique known as quick-pickling, lack the lacto bacilli but they’re still very healthy, tasty, and are easier for beginners since you’re not relying on fermentation to create the acidity needed for preservation, but are submerging the vegetables in an acidic solution from the start

Vinegar

1 oz . Cumin

avoCado butter 1/2 cup

1/4 cup Brown Sugar

There’s

FOOD + HOME 29WWW.FOOD–HOME.COM “This little piece of Oz, tucked away in our corner of paradise...remains the preeminent dispensary on the entire West Coast. Best staff, products, pricing, and inventory, while providing an engaging and unique in-store experience.” Stop by and browse our fine selection of premium brands today. 128 W Mission St, Santa Barbara, CA 93101 BCC License No: C10-0000293-LIC Award-winning 21+ Cannabis Shop & Delivery Service (805) 880-1207 @farmacy.ca

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True

Curb appeal

upgrades to your home, and ultimately to your home’s value begin with the front yard The all-important curb appeal That first impression to potential buyers that says your home is worth the price you’ve posted And a big part of that is usually the driveway…and with driveways, you have options One option that has been gaining popularity with landscapers and designers is the use of permeable pavers Not only do they offer a rich array of colors and stone textures, they also allow water to pass through which can help prevent pooling or flooding in heavy rain The installation cost is higher than traditional asphalt and concrete, but the maintenance is much lower, and the lifespan is much longer “You have more design and visual variety options with pavers,” says sales manager, David Cuevas, of Goleta Building Materials “The colors and pigmentation are getting better and better . Customers really like them ” —RB

Angelus Block Company pavers are available at Goleta Building Supply, 91 Frederick Lopez Rd. www.goletabuildingmaterials.com. For more information on Angelus Pavers, go to www.angeluspavingstones.com

FOOD + HOME 31WWW.FOOD–HOME.COM

STYLE + DESIGN

Driveway upgrade using pavers from Angelus Paving Co.

32 FOOD + HOME STYLE + DESIGN

Timeless tones more timeless

Nothing is

than black and white Handmade terracotta glazed tile adorn the walls and marble on the floors . Available at Tile www.tilecodist.comCo.

FOOD + HOME 33WWW.FOOD–HOME.COM MONTECITO LANDSCAPE Creating beautiful gardens for over 50 years 805-969-3984 | montecitolandscape.com Call today for your Free Home Garden Consultation Montecito Landscape - Food & Home v.1.indd 1 2/15/22 2:40 PM Economy Plumbing Supply | 632 E. Haley | 805-965-4319 | www.economysb.com 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.

Lightweight rugs are just as good as a picnic throw as they are on the floor Here a handwoven cotton dhurrie rug sits with a woven basket, ready for filling with picnic delights

Built to materialsinfromwhiteandblackcoverswithhaspatio?ricatedSocabanas!fityouwantcustom-fabcabanastofityourYoucan!Thisoneacustommetalframestationaryfabricpost.Thedrapesareandwhitestripesthetopisnaturalor.BothfabricsareSunbrella,aleaderdurable,fade-resistant.

From California Faucets comes the Style-Flow Air shower head that infuses air with your water flow to provide a robust shower experience while actually saving water

Available at Economy Supply Co. 632 Haley www.economysb.comSt.

WWW.FOOD–HOME.COM34 FOOD + HOME STYLE + DESIGN

Dhurrie rugs

Available at Van Nuys www.vannuysawning.comAwning.

Available at domecíl in Victoria Court. www.domecil.com

Stylish flow

FOOD + HOME 35WWW.FOOD–HOME.COM FandH.indd 1 6/21/2022 9:19:52 AM Bywww.katieupton.comSTUDIOUPTONKATIE48”X24”WhiteUPTONKATIEhorse#76,2021appointmentonly

by nanCy ransohoff

Photos by Jim Bartsch

ARCHITECT PROFILE

The design philosophy of architect Michael Holliday, FAIA

WWW.FOOD–HOME.COM36 FOOD + HOME

Building a legacy

37

elegant structures still resonate powerfully with me today,” says Holliday

After receiving his Bachelor of Design de gree from the University of Florida College of Architecture, Holliday went on to earn a Master of Architecture degree from Cal Poly San Luis Obispo “I was fortunate to be part of a unique and talented group of students at the UF Col lege of Architecture back in the late 1970s and early ’80s that seriously embraced environmental design and modernism as mutually compatible ideals,” says Holliday.

Michael Holliday, FAIA, LEED AP, has been quietly making his mark on the built environment of the Santa Barbara community for more than 30 years His work spans a diversity of purpose, function, and style, including everything from offices and international nonprofit headquarters to homes and restaurants

Holliday co-founded DMHA Architecture + Interior Design in Santa Barbara in 2012 as prin cipal architect, and now has three other partners in the firm . He previously started JM Holliday Associates in 2007 as its principal architect

The vocation may be in his blood, as Holli day’s father, James B . Holliday, AIA, was part of the famed Sarasota School of Architecture led by modernist architect Paul Rudolph in the late 1950s and early ’60s on the Gulf Coast of Flor ida “As a young boy, my father would walk me through some of Rudolph’s most iconic and beau tiful modernist homes on Siesta Key, where we lived, and the memories of those clean, simple,

These influences continue to inform his work today while creatively incorporating the in creasing importance of green and sustainable design and fire resistance qualities in building in this area A standout project that brings these principles to life is the Zen Hacienda residence in Santa Barbara, which was completed in 2012, with construction by Gene Vernon & Associates taking one year from start to finish

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In addition to residential projects, Holl iday is known for his work in the nonprofit arena. Over the years, he and his firm have completed the Direct Relief corporate head quarters and Habitat for Humanity housing.

“We wanted to let the new home take siteadvantagemaximumofthewithitsoceanandmountainviews.”

Each of Holliday’s projects is unique, but what they have in common is beautiful

FOOD + HOME 39WWW.FOOD–HOME.COM

After the original home on the site was destroyed in the 2008 Tea Fire, Holliday worked with the clients to create their dream of a warm contemporary home, which they ultimately dubbed their Zen Hacienda. “We took the opportunity to build a green and fire-resistant house, and we wanted to let the new home take maximum advantage of the site with its ocean and mountain views,” says Holliday. The architectural composition creates a serene Hawaiian and Japanese feel with its clean, simple lines. “The house is nestled in the foothills to have an indoor-out door feeling,” says Holliday. “Santa Barbara is a place where you can do that.”

The inviting home is constructed of highly fire-resistant, non-combustible materials such as tempered glass panels on the exte rior, and is surrounded by outdoor patios, steel-trellised porticos, and drought-tolerant, fire-resistive landscape. “We analyzed all of

our materials,” says Holliday, a LEED-ac credited professional, “paying attention to fire resistance and energy efficiency in design elements like dual-pane glazing of the windows to keep the house open to vistas while making sure that when the sun shines in the summer there’s not a tremendous solar gain.”

“I’ve always had a passion for nonprofit work,” he says. The landmark Santa Barbara Bowl Project, for which he served as princi pal architect, working with DesignARC from the early 1990s through 2007, is another design that’s close to his heart.

www.dmhaa.com

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“That sense of place and authenticity is what makes people want to spend time there.”

Holliday and DMHA have earned numerous awards for their work, including the 2021 Honor Award for Design Excel lence from the AIA Santa Barbara Chapter for the Cabrillo Commercial Complex, 2021 Industry Professional of the Year from the Santa Barbara Contractors Association, and 2020 U.S. Green Building Council Honor Award for the Direct Relief Corpo rate Headquarters. But perhaps the biggest honor is the lasting contribution to the evolving design fabric of the community.

HollidayMichael

design that functions well. That range of functions can be seen in DMHA’s work in Santa Barbara’s Funk Zone, where their projects include the Channel Islands Surf boards flagship store, SB Biergarten, Oku, and Flor de Maiz restaurants. The firm also designed Reunion Kitchen + Drink in the Cabrillo Pavilion. “What’s cool about the Funk Zone is the honest re-interpreta tion of what came before,” says Holliday, referring to the neighborhood’s industri al, arty origins. “That sense of place and authenticity is what makes people want to spend time there.”

Whether completely renovating or subtly updating,natural stone transforms homes. The Beauty of Natural Stone 519 N. Quarantina St. Santa Barbara 805.617.3310 www.solidrocksb.com

Designing for the senses: sound

John Lubbock

By adjusting the water flow, you can change the musical notes to suit your mood and circumstanceThereareother ways to integrate sound into your garden design . Wind chimes are a simple way to do this They come in many

The aesthetic of sound

Water has been a traditional garden design element since long-ago Babylon . Placed at the center of a town in ancient times, foun tains were a source of water for townspeople and were both functional and beautiful . The central fountain became a place to meet, gossip, and find out the happenings of the day

Gardens are living works of art and like any work of art, they are designed to create an effect on the senses Unlike paintings or photographs, a garden creates effects on all the senses: sight, sound, touch, smell, and even emotion Sound as part of gar den design isn’t something often considered but is just as important as sight and fragrance, and can come from a variety of sources The most obvious source of sound in a garden is water

melodic varieties, from light and ethereal to dramatic and commanding The effect is entirely up to you

The Spanish colonial architecture of Mon tecito and Santa Barbara, made popular by George Washington Smith, shows Moorish influences, and fountains are a vital element to these designs The gardens of Casa del Herrera and Lotusland display that influence in their fountains

But, as they depended on gravity to function, fountains were also a feat of engineering

Blocking unwanted sounds

by lIsa Cullen

WWW.FOOD–HOME.COM42 FOOD + HOME

In some neighborhoods of Montecito and San ta Barbara there is the persistent and some what annoying noise from the 101 freeway Water features, fountains, and wind chimes provide the solution Your ear is attracted to the sounds of water and the music of wind chimes, distracting you from the noise of the highway It’s amazing how this works . It’s as if you are natively drawn to aesthetics After a bit you don’t even notice the less desirable sounds

The beauty of simplicity

Fountains in history

GARDEN NOTES

Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water, or watching the clouds float across the sky, is hardly a waste of time.

No need to get fancy when adding an element of water . A deep recess in small boulder can

The beauty and aesthetic of fountains far outweigh the small amount of water they use Did you know you can “tune” your fountain?

Our precious pollinators need a source of water in our relentlessly dry summers . Bees, butterflies, and birds of all kinds will flock to your garden if you provide water Any water source will do and will give pollinators a reason to visit your garden and help to keep these vital garden visitors alive and prospering

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

Open to the Public Everyday 9am-4pm 5320 Overpass Road, Santa Barbara CA 93111 (805) 964-7811

ALL

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 TerraSolGardenCenter.com ON-LINE ORDERS are Pick up or Local Delivery Only Like us on FaceBook for up-to-date information

provide a hint of water without the fuss Crazy as it seems, the drip of water from a faucet into a decora tive basin is a simple way to add the sound of water, and doubles as a dog bowl!

The birds and the bees

Lisa Cullen, landscape designer and organic garden er, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www. montecitolandscape.com

The heart of our garden center is our plant nursery

FOOD + HOME 43WWW.FOOD–HOME.COM

Open to the Public Tuesday-Sunday 9am-4pm/Closed Mondays 5320 Overpass Road, Santa Barbara CA 93111 (805) 964-7811

WE LOVE PLANTS

Sounds of nature

There are other ways to add elements of sound to your garden Like the crunch of gravel beneath your feet as you walk a garden path, the sound of wind through conifer trees, leaves falling from an oak, birds singing, bees humming Pay attention to the sounds next time you walk through your garden You may be Everysurprisedgardendeserves elements of sound Add fountains, birdbaths, and chimes to your garden wish list The options are pretty endless, and so is the enjoyment .

LepereHollybyPhotos

Looking at sculpture can either make you think or it can make you smile Susan Read Cronin’s work does both Known for her playful bronze sculptures, Cronin lets her imagi nation take flight in figurative and narrative works depicting a range of subjects, from rabbits and dogs to elephants and pigs, along with the occasional human Many of Cronin’s sculptures conjure humorous and allegorical themes while incorporating layers and nuances of meaning and a whimsical sense of play. Her bronze “Really Rapid Rabbit,” which was displayed during the National Sculpture Society’s SculptureCaliforniaExhibition at the National Sculpture Society Gallery in New York City in 2020, is composed of a one-eared rabbit riding a wobbly tricycle “I love looking at the negative space created by ladders, springs, and wheels,” says Cronin . “Most of my pieces are not perfect, and ‘Really Rapid Rabbit’s’ wheels capture the wobble I was after . To keep the rabbit aerodynamic, I gave him only one ear . There are no pedals or brakes on this trike He’s freewheeling — perhaps holding on for dear life or maybe not even moving an inch My guess is, he thinks he’s going really fast ”

A theme throughout Cronin’s work is play “A lot of the creative process for me is staying open to seeing things and not be ing locked into any one idea,” she says “I have to be willing to run with it and play ”

Instagram @susie_cronin

In addition to sculpture, the multi-fac eted artist explores media including paper cuts, collage, photography, and poetry. She’s written and published two books of poetry, “Notices” and “OPEN,” that are available on her website and at Tecolote Book Shop in Montecito

Susan Read Cronin:

After studying with renowned sculp tors Jane B Armstrong and Walter Matia, Cronin spent most of her artistic career in Vermont, relocating to Santa Barbara in 2016 She’s had numerous solo exhibitions of her work and her bronzes are held in public and private collections around the country.

“When I first started casting in bronze I thought it was like M&Ms,” she says with a smile “You dip the clay sculpture in a bucket of bronze ” She quickly realized that the process requires more than 20 intri cate steps to be performed over several months She works closely with the skilled artisans at Masters in Metal foundry in Oxnard to produce her finished sculptures “I call it a team sport,” she says She wrote a small handbook, “Bronze Casting in a Nutshell,” which describes the complex process in simple terms and features illustrations by her father, A .D . Read .

“just about everything,” she says “A word in the crossword puzzle might remind me of something and then I’m on a rip!”

by nanCy ransohoff

F+H GALLERY

Home gallery visits by appointment, 802379-8172. www.susanreadcronin.com.

Playful dimensions in sculpture

Cronin, who has been practicing sculp ture for more than 25 years, has always been creative The Montecito-based artist is a graduate of Williams College in Mas sachusetts, where she majored in English and took Studio Arts classes in etching, painting, sculpture, and drawing, develop ing an enduring passion for art and design “I have to be creative every day,” she says “It feeds my soul ” She finds inspiration in

44 FOOD + HOME

Cronin, posing playfully, among her many sculptures. Opposite: Rabbit over a hat. “Looking for the magic.”

FOOD + HOME 45

UPTON “Black horse #10, 2022” Acrylic on canvas, 48 x 30” KatieUpton@cox.net

WWW.FOOD–HOME.COM46 FOOD + HOME HUGH MARGERUM “Leonora” @hughzer101HughMargerum.com F+H GALLERYMARLENE STRUSS “Awakening Awareness” Acrylic on panel, 16 x 16” MarleneStruss.com

KATIE

FOOD + HOME 47WWW.FOOD–HOME.COM P r e s s p a u s e . . . R O C K y o u r s e n s e s ! P : 8 0 5 9 6 6 9 4 6 3 w w w . i n t e r m e z z o s b . c o m 8 1 3 A n a c a p a S t r e e t S a n t a B a r b a r a , C A 9 3 1 0 1 1311 STATE STREET | SANTA BARBARA | 805-962-1311 | JANESB.COM Your go-to for greatconsistentlyfood,valueandservicefor15years.

This page: Folded Hills. Opposite, clockwise from top left: Roblar Winery, The Hilt, DragonetteMelville,Winery

WWW.FOOD–HOME.COM48 FOOD + HOME

ON THE COVER

FeinblattErin

FOOD + HOME 49WWW.FOOD–HOME.COM

Sip+Savor

Santa Barbara County has established a reputation for producing world-class wines such as pinot noir, chardonnay, and syrah, what you may not realize is that over 65 different varieties of grapes are planted here Suffice it to say, Santa Barbara wine is all about variety — in both grapes and wine style — so perhaps it’s not surprising that the 200-plus tasting rooms and wineries pouring these wines are just as diverse

by hana lee sedgWICk

Though we could never narrow down a list to the “best” wineries in Santa Barbara wine country (we truly love them all!), what we can do is share a few tasting experiences that stand out . From vineyard tours to library tastings, here are 10 wineries offering noteworthy winery experiences to seek out

10 Santa Barbara Wine Country experiences to add to your must enjoy list!

While

Founded in 2012 by proprietor Roger Bower, Crown Point is dedicated to producing cabernet sauvignon and Bordeaux blends from its estate vineyard in the Happy Canyon Appointments here may be limited, but serious enthusiasts who plan ahead will be rewarded with an immersive tour of the beautiful property and a private tasting of their highly acclaimed wines Named “Best Winery Tour” in USA Today’s 10 Best Readers’ Choice Travel Awards 2021, the guided “Discover Crown Point” experience starts with an off-road tour through the vines, to help you fully understand the lay of the land, followed by a behindthe-scenes look at the production facility and barrel room . A seated tasting of limited-production wines concludes the experience, including both current releases and a library vintage, accompanied by a selection of cheeses

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Though The Hilt has been quietly turning heads for its pinot noir and chardonnay wines since 2008 — made by the same team behind JONATA wines — the 2021 opening of its tasting room near Lompoc quickly earned the label some new fans The

Owned by the Gleason family, Roblar Winery is known for crafting Rhône, Italian, Bordeaux, and Burgundian wines from throughout Santa Barbara County, as well as from their own estate vineyards The stately tasting room, located just a few minutes from Los Olivos, sits upon 40 acres along Highway 154, making it a convenient, but no less picturesque, place to visit in wine country. Now, with an expanded food program, led by chef Peter Cham, there’s never been a better time to visit Emphasizing ingredients grown in their own threeacre organic farm, Roblar’s delectable lunch and weekend brunch menu offerings rotate according to the season, but you can always expect the “Birds and Bubbles” special every Thursday night Featuring fried chicken paired with sparkling wine, it’s sure to become a winery experience you’ll want to repeat again and again

Crown Point Vineyards

Roblar Winery & Vineyards

The Hilt

ON THE COVERofferingsCharcuteriefromCrownPointVineyards.

Grimm's Bluff Winery.

FOOD + HOME 51WWW.FOOD–HOME.COM

Grimm’s Bluff

stunning space, known as The Barn at The Hilt Estate, gives oenophiles access to the renowned wines of both JONATA and The Hilt, from chardonnays and pinot noirs to syrah, sauvignon blanc, and cabernet franc Reserve one of the two flight experiences offered, then sit back and relax as you admire the moody, elevated setting of The Barn, which features an expansive ceiling, rustic, yet sleek lounge areas, fireplaces, and communal tables, along with massive sliding glass barn doors that showcase unobstructed views of the vines . Just bring layers, though, as the cooling maritime influences that make the Sta . Rita Hills a great place for growing grapes can also make the temperature drop quickly.

Grimm’s Bluff is the vision of proprietors Rick and Aurora Grimm, who planted their vineyard in 2013 after setting out to make Bordeaux wines from Happy Canyon Situated on a bluff that sits 300 feet above the Santa Ynez River, the small vineyard is home to cabernet sauvignon, sauvignon blanc, and a small amount of petit verdot — all farmed using Biodynamic and organic practices . Though you can stop by their tasting room in downtown Los Olivos, it’s worth the extra time and effort to explore the ranch in person Private

A shared passion for great wine led brothers John and Steve Dragonette and close friend Brandon SparksGillis to establish Dragonette Cellars in 2005, and today, the winery produces sought-after cool-climate wines from esteemed vineyards throughout the region While Dragonette’s tasting room is located in Los Olivos, those seeking a behindthe-scenes glimpse into the inner workings of Dragonette will want to book a private tasting and tour at their winery in Buellton During this guided experience, you’ll get an up-close look at the barrels and production equipment while learning about their thoughtful approach to winemaking and fruit sourcing . A seated tasting of some of the label’s most exclusive reserve wines and single vineyard bottlings is a highlight of the experience

Fess Parker Winery

Dragonette Cellars

Owned by Andy and Kim Busch, Folded Hills is a ranch, vineyard, and winery dedicated to producing Rhône varietal wines and blends from their certified organic vineyards in Gaviota . While a visit to their Homestead tasting room offers the opportunity to sip tasty estate-grown wines close to where the grapes are grown, to really get a feel for what Folded Hills is about (and to experience how breathtaking this property is), opt for the private ranch tour and tasting . Complete with hillside vineyards, a picturesque lake, a polo field, Clydesdale horses (of Anheuser-Busch fame), and farm animals, including a zebra and a photogenic camel (for real), this magical place is truly unlike anything else in the area

It’s a vision come to life for owners the Murphy family And though it’s known for its excellent wine and hospitality, Presqu’ile has received much recognition for the design of its state-of-the-art winery and tasting room, including being named one of the 10 most beautiful wineries in California by Conde Nast Traveler .

WWW.FOOD–HOME.COM52 FOOD + HOME • Delivery and curbside pick up available • Complete inventory online • Call in your order and we’ll have it renegadewines.comready

Folded Hills

ON THE COVER Presqu'ile Winery INTERESTED IN SELLING AT AUCTION TO A GLOBAL AUDIENCE? If you are considering consigning fine art, furniture, silver, jewelry, wine, coins, rare books or other collectibles Auction Liaison helps clients sell items for record-breaking prices For a complimentary consultation contact Leslie Westbrook, broker (805) www.AuctionLiaison.comLeslieAWestbrook@gmail.com565-3726HaringKeithby"Totem" Voted SANDWICHPASTRAMIBESTinSB!Deliveryavailable. Call us for your office lunches. 126 E. Canon Perdido St. 965-1015 420 S. Fairview Ave, Goleta, 964-4585 Open Mon–Fri, 11 to 3 • threepickles.com Our chowder is a SBchampiontwo-timeattheChowderFest!

More recently, Presqu’ile has earned praise for its culinary program, led by chef Julie Simon During the “Wine and Food Experience,” you’ll sip current release wines while noshing on delicious, seasonally driven, and beautifully presented family-style mezze

Located on a hill overlooking the Santa Maria Valley, Presqu’ile is a family-owned winery crafting coolclimate pinot noir, chardonnay, and syrah

tastings and tours allow you to see firsthand where the grapes make their home, as well as to experience the resulting limited-production wines in an extremely beautiful setting

Presqu’ile Winery

Fess Parker Winery & Vineyard

Solminer

Melville Winery

For 22 years, Melville Winery has been a familyowned and -operated winery committed to making cool-climate pinot noir, chardonnay, and syrah from their 140-acre estate in the Sta . Rita Hills . You’ll relish visiting the Italian villa-inspired tasting room to experience their much-loved wines and bask in the tranquil outdoor setting overlooking the vineyards . But to really get an insider’s look into Melville, reserve the Beyond the Barrel Winemaker’s Tour . With owner and head winemaker Chad Melville as your guide, you’ll walk among the vines his family planted decades ago, delving into Melville’s meticulous approach to farming and winemaking, before venturing through the winemaking facility and finishing with a curated tasting within the intimate setting of the private wine library

platters Though the offerings change regularly, you can always expect a flavorful spread of shareable small plates highlighting local purveyors and ingredients, much of which is grown in the winery’s one-acre organic garden

FOOD + HOME 53WWW.FOOD–HOME.COM Come in and experience the art of winemaking. 414 Salsipuedes St. 805.965.7985 The Barrel Room Downtown Santa Barbara The Warehouse Old Town Santa Ynez 3563 Numancia St. 805.688.5757 www.carrwinery.com Winery - Tasting Room - Wine Bar ORGANICALLY FARMED SMALL PRODUCTION SAVORY EATS. FUNK ZONE. 19 East Mason Street Santa Barbara California 805 845 8435

Established by the late Fess Parker in the 1980s, the multigenerational family-owned and -operated Fess Parker Winery continues to produce noteworthy Rhône and Burgundian wines from Santa Barbara County Just recently, the Parker family unveiled a new look inside and outside of their serene Foxen Canyon tasting room . The refreshed space not only pays homage to the family’s roots, showcasing memorabilia from Parker’s acting days and photographs of the family’s ranch and vineyard, but also supports the winery’s elevated tasting experiences, such as the “Library Wine Room” tasting Taking place in a private, glass-enclosed wine library, this new experience gives you the chance to jump back in time to explore Fess Parker Winery’s 30-plus years of winemaking history through a fully customizable flight of library wines

After purchasing a “fixer” farm and vineyard in Los Olivos, Solminer owners Anna and David deLaski set out to transform their rundown property into a thriving vineyard and farm based around the idea of “conscious farming ” Certified organic since 2014 and Biodynamic since 2018, their estate, named deLanda, is also recognized as the first farm in Santa Barbara County to receive Regenerative Organic certification in 2021 . On the first Saturday of each month, the deLaskis host walking tours at their farm and vineyard . A visit will find you learning about Biodynamic and Regenerative Organic farming practices from some of the people who know it best, while admiring the numerous farm animals To bring your experience full circle, head to the Solminer tasting room in Los Olivos afterwards for a sampling of their super unique, small-lot wines, including skin fermented grüner veltliner, carbonic syrah, and blaufränkisch

own

FIVE UNIQUE WINES FIT FOR THE SEASON

Tatomer Grüner Veltliner ($30)

Fiddlehead ‘Goosebury’ Sauvignon Blanc ($42)

TOP PICKS

While the focus at Liquid Farm is on chardonnay and pinot

Summer in a bottle

by hana lee sedgWICk

Graham Tatomer has built a name for himself as a leading producer of Austrian varietals in Santa Barbara County, known for his pure and precise California renditions of ries ling and grüner veltliner His Meeresboden grüner veltliner, translated to “ocean soil,” takes its name after the ancient seabed soils where the vines grow . The resulting wine is bright and light, with an appealing blend of lime zest, grapefruit, sea spray, and floral notes Try it with sushi or ginger stir fry, or simply sip it on its own in the sunshine

Serve chilled .

ity, her Goosebury entices with notes of papaya, lime zest, and ripe pineapple, intertwined with a graceful layer of acidity. Serve it with a slight chill to enhance its subtle nuances, then pair it with grilled fish and mango salsa

As one of Santa Barbara County’s first leading female winemakers to own both her own winery and vineyard, Kathy Joseph’s pioneering spirit can be felt in every aspect of her brand, Fiddlehead Cellars, which she founded in 1989 . Led by the idea that great wine starts with great fruit, she’s built a reputation for her sustainable, place-driven wines . Demon strating how complex and age-worthy sauvignon blanc can be, without losing approachabil

noir wines, the label has earned a loyal following for its rosé Sourced from Vogelzang Vine yard in the Happy Canyon of Santa Barbara AVA, this mour védre-based bottling is light, crisp, and easy to drink, so much so that it’s been coined “pink crack ” Offering a zesty, textural quality, along with compelling notes of stone fruit and salty minerality, this refreshing rosé makes a fine choice for sipping during the summer months, with or without food

Liquid Farm Rosé ($28)

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Riverbench Pinot Meunier Nouveau ($36)

Âmevive Graciano Rosé ($32) Âmevive (pronounced “ahmveev”) is a newer project by winemaker Alice Anderson and her partner, Topher, who lease the 10-acre Ibarra-Young Vineyard in Los Olivos, planted in 1971 . Using regenerative, organic, and Biodynamic viticul ture practices, the duo’s holistic approach to caring for the vines

Riverbench is known as a top producer of sparkling wine in Santa Barbara County, and the first winery in the region to grow and produce pinot meunier While this fruity red grape is most noted for be ing one of the main varieties used in champagne (alongside chardonnay and pinot noir), this still “nouveau” version is a delightful change of pace An homage to the freshly bottled, carbonic-style nouveau wines of Beaujolais, France, it show cases a medley of pomegranate, strawberry, soil, and spice, with crisp acidity and an approach able character that matches the easy-going vibes of summer .

and making wine is showcased through their unadulterated wines that are lively and unique . Unfined and unfiltered, the gra ciano rosé offers loads of texture, along with layers of wild herbs and bright, juicy red fruit It’s a fun, unique bottling with soul behind it

FOOD + HOME 55WWW.FOOD–HOME.COM Eclectic California Cuisine 1325 State Street • Open Daily • (805) 966-9676 Next to the Arlington Theatre www .opalrestaurantandbar.com “This bistro shines with gourmet food at everyday prices and remains an absolute must in SB for creative fare, illuminating wines; charming decor, a satisfy ingly buzzy ambiance and exceptional service —Zagat Survey Award-Winning Wine list Full Bar • Martini Menu Private Banquet Room with Custom Menus Catering • Take-out Come and enjoy our new outdoor heated parklet and sidewalk dining area!

Besides viticultural factors, zinfandel is fairly transparent with regard to what vintners do in the cellar . Zinfandel is often aged in American oak rather than French oak, or a mix of both . This adds even more vanilla and baking spice to the

In cooler areas farther south, you can find some old-vine zinfandel in Arroyo Grande Valley as well (Saucelito Can yon has a Zinfandel crafted from vines planted in 1880) There’s even some zin grown in Santa Barbara County’s Ballard Canyon AVA Rusack farms some there, from vine cuttings sourced from pre-Pro hibition vines on Santa Cruz Island They also craft zinfandel grown on Catalina Island, which provides a racy, lighter style of ThereZinare a lot of styles of zin within our region While it’s barbeque season, get out there and try some nick@ojaivineyard.com

Ever since the ’49ers brought zin cuttings west with them during the gold rush, this grape has possessed a uniquely treasured identity within California’s winegrowing legacy.Inmany parts of the state, includ ing here on the Central Coast, you can still find some 19th/early 20th-century zinfandel plantings that stayed under the radar throughout Prohibition . You can recognize these old vines from their particularly dark, wildly twisted forms, a silhouette that in itself is part of Califor nianZinfandeliconographyiswidely cherished (and sometimes derided) for its thick, satiny richness The truth is that zin’s potential is a lot more nuanced, which you’ll find if you head out to taste a bunch of them on the Central Coast

For the love of Zin!

WINES TO TRY: Turley 2019 UeberrothZinfandelVineyard J Dusi 2019 ZinfandelGazzoroli Foxglove 2019 Zinfandel Saucelito Canyon 2019 1880 Old-Vine Zinfandel Rusack 2018 Santa Catalina Island Zinfandel

When it comes to wine grapes, what’s more quintessentially Californian than zinfandel?

So who’s to say when is best to pick? That’s up to winemakers Part of why so much zin is so lavish is because many winemakers choose to pick once every last berry is ripe, which leads to a rotund style that shows dried fruit or even cooked fruit flavors (think dried cherries, berry pie, jams) Other winemakers pick earlier, which gives more of a vibrant red-fruited quality that might even be a bit herb-y Picking somewhere in the middle can layer all those attributes

GRAPE SPEAK

by nICk franklIn

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While zinfandel is consistently rich with fruit, there’s a lot of diversity in its level of impact Much of that comes down to the viticultural dilemma that zin pres ents: deciding when the grapes are ripe . Deciding when to pick the grapes is tricky because the clusters ripen unevenly As harvest approaches, on the same bunch you’ll find grapes shriveling up into rai sins, while others are still firm and pink .

wine, sometimes coconut qualities too, all accentuating bold creaminess Zinfandel shows a different, fresher quality when it’s aged in tanks (try Foxglove for that effect)Ifyou want to head out to taste zinfan del on the Central Coast, Paso Robles is surely the mecca of local zin . The area is studded with dry-farmed zinfandel, which thrives in the heat and chalky soils there . There are some very old plantings like Ueberroth (planted in 1885) and Dusi Vineyards (planted in the ’20s and ’40s)

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GRAPE ESCAPE

Widely recognized as the “Culinary Capital” of Napa Valley, Yountville is home to celebrity chef-owned restaurants, farm-to-table eateries, and, of course, Michelin-starred dining, not to mention some of the region’s top wineries and tasting rooms. Don’t miss walking to some of these great spots during your stay:

Ad Hoc: Casual, family-style American comfort food done right

Oasis by Hoopes: A unique tasting room, farm, and animal sanctuary

Regiis Ova Lounge: Caviar and Champagne, need we say more?

Priest Ranch Winery: Discover the joys of pairing bacon with wine

Bistro Jeanty: A beloved spot for French bistro classics

Yountville:

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Step one foot onto the property and it’s easy to see why this chic getaway continually ranks as one of Napa Valley’s top hotels . Sleek and stylish modern buildings display soothing earth tones and clean lines, while lush natural surroundings, water features, and walking paths create a retreat-like setting that’s unlike anything in the area . Adding to the tranquility of a stay here are the 65 rooms and suites designed to feel like private sanctuaries, featuring amenities you’ll actually want to take advantage of — think Nespresso coffee makers, deep soaking tubs, outdoor showers, natural bath products, and stocked fridges (with room for extra wine bottles)

The French Laundry: ThreeMichelin-Starred dining at its best

FOODIES, TAKE NOTE!

Jessup Cellars: A welcoming tasting room and art gallery space

RH Yountville: Where high design meets food and wine

As one of only 14 LEED Platinum Certified hotels in the United States, recognized for its sustainability achievements and leadership, Bardessono’s long list of green initiatives help it reduce external energy supplies — by as much as half of what a typical hotel consumes — so you can rest easy knowing a stay here is a “green” one

by hana lee sedgWICk

While we wouldn’t blame you if you chose to spend the majority of your vacation enjoying the relaxing ambiance of your plush room, the hotel’s deluxe amenities make it nearly impossible to stay secluded for too long . Spend the day relaxing beside the chic rooftop pool, getting pampered at the on-site spa, or cruising into town on one of the complimentary bikes And though Bardessono’s close proximity to Yountville’s incredible restaurants is hard to beat, definitely make time for a meal or two at the on-site restaurant, Lucy Restaurant & Bar, where a locavore ideology dictates the season-driven breakfast, lunch, and dinner menus . In fact, Executive Chef Jim Leiken and his team source most ingredients from within 110 miles of the restaurant, including from the hotel’s own organic garden

Located in the heart of Yountville just steps from some of Napa Valley’s most acclaimed restaurants, Bardessono Hotel & Spa is a welcoming respite for travelers looking for the perfect blend of luxury and sustainability

Bouchon Bakery: A must for coffee and a French-style pastry

JCB Tasting Room & Lounge: Over-the-top elegance and sparkling wine

Despite its timeless luxury and inviting amenities, what makes Bardessono stand out is its commitment to sustainability Every detail has been thoughtfully designed with not just the guest experience in mind, but to also support the most advanced eco-friendly technologies

Stay and play at the sustainably-minded Bardessono

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

WINERY & VINEYARDS

RoblarWinery.comfriends. OPEN 11am-5pm * FOOD MENU SERVED DAILY

treats as succulent Maine lobster, Shrimp, Oysters, Littleneck Clams, local Rock Crab and Blue Fin Tuna This amazing tower pairs beautifully with the luminous color of the balanced fruity and harmonious sensation of Veuve Clicqout’s Brut Rose, as well as a glass of the rich, complex, and expansive flavors of Intermezzo White, produced exclusively for Intermezzo by Margerum Wine Company www.intermezzosb.com

OthicAshly

WWW.FOOD–HOME.COM60 FOOD + HOME CPerfectWine+DinepairingshefJoshBrown’sgloriousSeafoodToweratIntermezzobyWineCask,consistingofsuchdelectable

FOOD + HOME 61WWW.FOOD–HOME.COM 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 award-winningSpectatorwine list teakhouSe year after year! 512 State Street Santa BarBara 805-965-3363 MenuS aVailaBle at: www holdrenS coM ViSit our Second location in newBury Park Locally family owned and operated. Mon–Fri 7:30am–7pm Sat.Closed8am–3:30pmSundays 24 W Figueroa St. 805 TheSavoyCafe.com962-6611

noir.

CurryJoshua

VinsonShelly

JANE Shrimp Salad. Pairs with Grassini Family Vineyards Sauvignon Blanc, Happy Canyon, 2021.

HardinAshley

PERFECT PAIRINGS

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Crispy skin Pacific salmon with WineryMelvillepinot

BOUCHON

OPAL RESTAURANT & BAR Shredded Phyllo wrapped Tiger Prawns. Pair with Foley Vineyards opalrestaurantandbar.comChardonnay.

FOOD + HOME 63WWW.FOOD–HOME.COM Cynthia James CONTEMPORARY BOTANICAL ART 805-698-8790 cinzia_ james cinziajames@gmail.com cjamesfineart.com HOLDREN’S cioppino.House-madePairswithBeckmansyrah. SAVOY CAFÉ & DELI Salmon with salad and scrambled eggs. Pair with a sparkling wine mimosa.HardinAshleyHardinAshley

Scarlett Begonia. 21 West Victoria Street. www.scarlettbegonia.net

Sinfully delicious

WWW.FOOD–HOME.COM64 FOOD + HOME PERFECT PAIRINGS 2948 SAN MARCOS AVE, LOS OLIVOS • WWW.STORMWINES.COM Family-owned winery focused on producing classically styled wines from Santa Barbara County. Visit our tasting room in Los Olivos! HOME STAGING INTERIOR DECORATING 805.729.2410 STYLEDANDSTAGEDSB.COM Christine Cowles & Mauricio Bergamin Santa Barbara’s home staging duo santa barbara STYLED & STAGED®

Every

now and again you get a simple sandwich that is diabolically good Addictive, you might say The fried chicken sandwich from Scarlett Begonia fits the bill It all starts with the house-made, brioche bun, crafted daily by sister restaurant, Deux Bakery Add the organic chicken breast, dusted in a family recipe of flour and Louisiana spices and then lightly fried in oil Queue the coleslaw which is a house-made blend of cabbages, pickles and aioli sauce that adds a refreshing crunch to every bite Comes with a choice of house-made fries or garden salad for a perfect lunch Pairs great with their famous Coco Rose Cocktail, blended with vodka, coconut, lemon and bitters Fantastic! —Raymond Bloom

ReiersonKim

S H O W R O O M H O U R S M O N F R I 1 0 5 , S AT B Y A P P O I N T M E N T 1 0 E A ST F I G U E R OA ST S A N TA B A R B A R A , CA 9 3 1 0 1 INTERIOR DESIGN CABINETRY FURNITURE WINDOW FASHIONS

worldlyAnotherdynamismphrase that cropped up frequently was “old wine aromas ” It’s a little difficult to de scribe to someone what that entails, but my parallel is the coat room on a snowy day in my elementary school back in Buffalo, with a mul titude of soggy jackets hanging on hooks being heated by creaky old radiatorsItwas an appalling odifer ous miasma of dirty melting snow, rusty radiator steam, and wet wool, which is what I invariably receive a snootful of nearly every time I taste a wine older than 15 years . That aroma sends me right back to first grade, with Mrs Russ leading a multiplication table chant, and expectations of the neighborhood psycho waiting to chase me all the way home after the three o’clock bell

Looking back over my tasting notes for the first part of the year, I noticed a number of pejorative phrases that made me chuckle and chortle

In describing an exceedingly fa mous Sonoma producer’s Pinot Noir, I wrote: “Smells like a sweatshirt worn to a campfire by a morbidly obese lumberjack,” and that made this pricey bottling especially regrettable I recall a Napa Sauvignon Blanc that was baffling, as it was a dead ringer for low tide at the seashore, with ground-up oyster shells, sea weed festering in the mid-day sun, and brackish ocean water from the funkiest part of the marina . What this was doing in a wine I have no idea, but I bet it would be great with seafoodAnesteemed Chardonnay produc er released a wine that I could only describe as having a Chef Boyardee Beefaroni element, which was a dormitory delicacy I haven’t dined on since college Perhaps the comple mentary flavors would be an ideal match together, but I think the key is in cooking the Beefaroni in the can directly on a hotplate, thus achieving an haute cuisine synergy of other

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Dirty Details

Such are the pitfalls of having a relatively acute schnozz coupled with a mental library of olfactory recollections…

Bob Wesley is the manager of Meritage Wine Market on Anapamu Street.

by bob Wesley

FurianPeter

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