Issuu

FOOD HOME SANTA BARBARA’S LIFEST YLE MAGAZINE

FALL 2026

Designed for

living

The modern sofa takes center stage

INSIDE Local chefs set the table + Shellfish and French wine pairings + Travels to Cabo + Gift guides + Holiday wine picks + Dining guide and more!

CONTENTS

FALL 2026

Features

CLASSIC PRIME

Tee Off shines with signature dish

GOING FRENCH

These wines give a lighter touch

WINEMAKER PROFILE

Solid Notes from Folded Hills

SPACES

The modern sofa dictates the room

GOING CABO

Escape to the best Ritz in Mexico

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CONTENTS

Photo: Carly Otness

Award winning clam chowder from Scarlett Begonia, served daily

In Every Issue

Great reads for holidays

A marketplace of ideas

Local chefs share their best for the season

The best eats from Santa Barbara to Thousand Oaks

Getting ready for the rain

Wine pundits from the hereafter

BOOKS

IN THE KITCHEN

GARDEN NOTES

FOOD + HOME

GIFT GUIDES

DINING GUIDE

LAST WORD

ON THE COVER

Sculpuural curved sofa from Santa Barbara Design Center.

Photo: Carly Otness; Styling: Solid Studio

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Publisher’s Letter

Credit: A.I. did a pretty good job having fun with my memory. Reality however, was far worse.

My first sofa

DIDN’T ACTUALLY BUY MY FIRST SOFA. I was forced to buy one after a weekend involving some college friends, a couple of dogs, a goat and what turned out to be a very expensive lesson in animal behavior. It was 1981, and I had won a raffle for a weekend stay at a mountain cabin in Idaho. Calling it a cabin was probably underselling it. The place had six bedrooms and five bathrooms, which seemed ridiculous for one person, so naturally I invited some college friends to come along. Of course they brought their girlfriends, and the girlfriends brought dogs. And one of them brought a goat. A goat, you say? Well, for a brief time in the early ’80s, owning a pet goat became something of a fad. It wasn’t as though anyone needed a goat for security or companionship. For certain trend-conscious people, a goat was more like a designer handbag—an unusual accessory that said you were just a little more interesting than everyone else. Our friends had embraced the trend and arrived with a small grey goat that, at first, seemed perfectly sweet and harmless. 18

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The house was modern mountain gorgeous, decked out with pinewood and iron fixtures, river-rock fireplace… and sitting prominently in the living room was a grand, white, four cushion leather sofa with oversized arms—the kind of dramatic, luxury piece you might expect to see on a Robert Redford movie set. Unfortunately, this grand sofa also caught the attention of the animals…and you know what happens when spoiled, separation anxietystricken animals are neglected. While the humans were otherwise occupied, the dogs and goat apparently decided the sofa needed some redesigning. By the time we discovered them, the cushions were shredded, stuffing was everywhere, and that beautiful white sofa looked as though it had lost a fight with a lawn mower. The dogs had clearly participated with unabashed vigor, but I’ve always suspected that sweet grey goat was the ringleader. There wasn’t much discussion about whether we were responsible. We were and everyone involved was required to chip in. The final bill came to over $900, which in 1981 was real money. Adjusted for inflation, that would be roughly $3,200 today. Not exactly what I

had expected to spend after winning a free weekend in Idaho. And that is how I bought my first sofa. I never got to pick the color. I never got to choose the style. I didn’t even get to take it home. Which brings us to this issue of Food + Home. At the center of this edition, we have the modern sofa. We explore how styles have changed, what’s trending today and some beautiful examples from local showrooms and designers. Perfect shopping tool if you’re looking to upgrade for the holidays. For the rest of the issue we explore some French wines, showcase some holiday gift ideas, great recipes from local chefs and feature an expanded dining guide that includes eateries from Ventura County. For travel, Leslie Westbrook has found us a wonderful resort, Sensei at Zadún, Ritz-Carlton Reserve in Cabo San Lucas, Mexico, just in case you want to make escape plans for winter, 2027. No goats allowed.

Phil Kirkwood

Publisher Food + Home Magazine F O O D —H O M E .C O M

PUBLISHER & PRESIDENT

Philip Kirkwood phil@food-home.com

DINING & COPY EDITOR

Jeff Miller

WINE EDITOR

Hana-Lee Sedgwick TRAVEL EDITOR

Leslie A. Westbrook DESIGN & PRODUCTION

Megan Cronje

CONTRIBUTORS

Raymond Bloom Lisa Cullen Danielle Fahrenkrug Laurence Hauben Nancy Ransohoff Jennie Nunn Robyn Wise PHOTOGRAPHY

Jim Bartsch Eliot Crowley Braulio Godinez Ashley Hardin Katherine Knowlton Eamonn McGeough Carly Otness Kim Reierson SOCIAL MEDIA CONSULTANT

Kara Pearson

CONTACT INFORMATION

P.O. Box 20025, Santa Barbara, CA 93120 (805) 455-4756 www.food–home.com Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 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.

Editors + Contributors

@foodhomemag_sb

Invigorating ideas for the better things in life

www.food-home.com

CARLY OTNESS has been a storyteller her whole life and made her first underground magazine at age 13. As a photographer, Carly has an unorthodox, renegade shooting style – she intentionally uses minimal gear so she’s fast, flexible, and free to capture the moment. When not taking photos, Carly is traveling the world, collecting stories for her upcoming novel. carlyotness.com

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.

ROBYN WISE is Santa Ynez-based freelance writer and editor specializing in contemporary art and design. Her writing and content planning has appeared in Dwell, Luxe Interiors + Design, California Homes, and The Santa Barbarba Independent, among other publications. Before this, she helmed communications at the San Francisco Museum of Art (SFMOMA). robynwisestudio.com

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 international auction houses. Leslie can be reached for a complimentary consultation at auctionliaison.com.

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.

LISA CULLEN, landscape designer, writer, organic gardener and owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or montecitolandscape.com F O O D —H O M E .C O M

UPFRONT PEOPLE I FL AVORS I PL ACES I GOOD EATS Signature Birdie Cut with mashed potato, veggies and vodka martini. Photo: Carly Otness

PRIME TIME By Jeff Miller

ELMONICO’S IN MANHATTAN is famously famous for its namesake steak. Café du Monde in New Orleans is renowned for its beignets. Is there any Santa Barbara restaurant that’s synonymous with a certain dish? Well, yes, of course, it’s the prime rib at the Tee-Off Restaurant & Lounge, a longtime Upper State Street fixture tucked beneath the iconic neon sign that bears its name. “We’re the only place that offers it every night, I’m pretty sure,” said manager Todd Elliott. And not just a simple prime rib. It’s a prime rib in a range of sizes and preparations, from the Par Cut (10 ounces), to the Birdie Cut (herb-seasoned and grilled), to the Ace Cut (Cajun-seasoned and grilled), to the Eagle Cut (single bone-in), to the (stand back) Double Eagle (double bone-in cut). And contrary to F O O D —H O M E .C O M

the age of minimizing, it comes with baked or mashed or french-fried potatoes, steamed vegetables, soup or salad, rolls, and horseradish sauce (highly recommended). Connie and I sat at the bar one night at the end of September. I wisely ordered the smallest option, the Par, and it was a good thing I did. I still had to take a goodly portion home. Which begs the question, how many ravenous people order the Double Eagle? “About one per night,” said manager Elliott. That diner “always thinks he can do it,” but often he gets a to-go box like I did, or he shares with a buddy. One notable night a guest (on a dare?) tried to consume TWO Double Eagles. Was he a giant? “No,” said Elliot. “He was 6-4 but only about a buck-sixty” in weight. He weighed a bit more when he left, carrying his leftovers.

Other numbers tell the story of the Teeoff ’s prime rib success. “We generally serve 50 to 80 pounds a night,” reported Elliott. “It goes up to 120 on the holidays,” when diners want “a turkey alternative.” What’s the secret of the Tee-off ’s success? It’s the quality of the meat and the care of its preparation. “We cook it low and slow,” Elliott said. But first “we leave it to rest at room temperature for two to three hours before we cook it.” And now, after decades of doing it just so, the Tee-off has baked in its reputation as the prime place for prime. A note in parting: In this increasingly artificial age, it’s great to sit at the bar and talk to a real human with a wealth of real human stories to relate. teeoffsb.com Reservations: 805-687-1616 FOOD + HOME

UPFRONT

Holiday pours from France Four food-friendly French wines to sip this season By Hana-Lee Sedgwick

‘T

IS THE SEASON for hosting and toasting, which calls for plenty of delicious wines to have on hand. We reached out to our friend Steve Wayne at Renegade Wines for a few suggestions, with a focus on France. He’s selected four holiday-worthy French wines from his Santa Barbara wine shop, each under $50 and deserving of a spot at your table before year’s end.

Parigot & Richard Crémant de Bourgogne ‘La Sentinelle’ - $36

The holidays call for great sparkling wine, and this Burgundy bottling is perfect for the season. “We came across this sparkling wine, made in the Champagne method, in Paris many years ago,” shares Steve. “When I mentioned how much we were enjoying the ‘Champagne,’ our waiter smirked and said, ‘Ahhhh, you Americans!’ Later I realized my mistake, but I stand by my taste buds; this one is easily mistaken for Champagne.” A blend of 80 percent chardonnay and 20 percent aligoté, it comes from 20- to 50-year-old vines in the Côte de Beaune.

Steve’s pairings:

Salty foods, like fried chicken and caviar. Its sharp acidity and low dosage would also suit oysters, gougères, and calamari.

2024 Samuel Billaud Chablis $46

“We call Samuel the hardest working vigneron in Chablis,” shares Steve. “He’s a bundle of energy, always working on what seems like 15 projects at the same time. His wines are now being mentioned in the same breath as Raveneau (shhhhh....).” While the 2024 vintage was difficult, Steve calls the resulting Chablis “outstanding and classic, with lots 26

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of purity and oyster shell acidity.” This bottling, he adds, is “savory, beguiling, and brilliant.”

Steve’s pairings:

Oysters on the half shell, crudo or ceviche, Sole meunière (a favorite).

2023 Domaine des Aubuisières Vouvray Cuvée de Silex - $30

“This is our favorite chenin blanc this year, and a popular one with our customers,” he states. “Expect floral aromas with white peach, quince, and ripe citrus. The palate is very fresh with orchard fruit and is slightly savory with great texture and a long, engaging finish. This one has charisma.”

Steve’s pairings:

Thanksgiving fare like roast turkey, ham, stuffing. Or try with halibut with beurre blanc, trout with brown butter, roast pork loin, and mushroom risotto.

2023 Domaine Hippolyte Reverdy Sancerre Rouge - $36

While most people are familiar with the white wine of Sancerre, the appellation also produces charming pinot noir — a lovely choice for holiday fare. “This is a wonderful example,” says Steve. “Light to medium-bodied and subtly graceful, it offers red berries and spice, is delightfully supple, and is perfect for the holidays.”

Steve’s pairings:

Holiday dishes like turkey, ham, or pork tenderloin, as well as herbed roast chicken, salmon, mushroom tart, French lentils, and beet salad with chèvre. Visit Renegade Wines at 417 Santa Barbara Street, Suite A-6 to find these selections. renegadewines.com Photo: A.I. enhancement Phil Kirkwood

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UPFRONT

Folded Hills’ Next Chapter Ushering in a new era of philanthropy, hospitality, and female leadership

T FOLDED HILLS, family has always been central to the brand. The Santa Ynez Valley winery, vineyard, and farmstead was founded in 2016 by Andy and Kim Busch as a place for their family to gather and steward for generations. A decade later, that foundation remains, now with a team of women carrying the vision into its next chapter. After several years away, Co-Founder Kim Busch has returned, leading an allfemale leadership team that includes General Manager Kylie Enholm and Head Winemaker Angela Osborne. “Our entire management team, as well as our winemaker, are women,” says Busch. “I think it is our secret sauce. Our heels aren’t dug into ‘we’ve always done it this way.’ We want the best for everyone.” This shift wasn’t by design, however. The team grew organically around the values that have shaped Folded Hills from the beginning: a reverence for family, genuine hospitality, and building something lasting with intention. “Family is the thread that runs through

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By Hana-Lee Sedgwick

Folded Hills, even though I’m the only family member actively involved in the winery today,” says Busch. “Our family history shows up everywhere, but I think the bigger influence is in how we operate. We treat our team, our club members, and our guests as part of an extended Folded Hills family.” That sense of belonging comes to life through the winery’s immersive tasting experiences, thoughtfully crafted wines, and convivial member events. For Osborne, who first met the Busches in 2015, returning as Head Winemaker after a four-year hiatus felt much like coming home. “Being entrusted with a family’s dreams was monumental 11 years ago, and to be given that opportunity a second time is a true gift,” she says. Her approach — “intentionality first, intuition always” — feels fitting for a brand she describes as “heart-led at every turn.” But the meaning of family took on new significance following Andy’s glioblastoma diagnosis. Busch, who had stepped away from the winery in 2020, suddenly found herself back at the helm while navigating her husband’s treatment. “Everything had

changed,” she recalls. “The staff had changed, the culture, the initiatives.” She thought finding her footing would take six months; it took 18. Through that experience, however, she strengthened Folded Hills’ philanthropic efforts. After witnessing the burdens carried by glioblastoma patients and their families, Busch launched Grapes for Glioblastoma, initially funding it through the sale of a property she owned. Today, 10 percent of every Folded Hills bottle sold supports the initiative. As Folded Hills enters its next decade, Busch is focused on making wine feel more personal, inclusive, and meaningful, particularly for a new generation of drinkers. “People want to know how and where their wine is made,” she says. “They want to feel a part of your story.” For Folded Hills, it all comes back to creating a welcoming, unpretentious environment. “Hospitality isn’t transactional for us,” adds Busch. “We want people to feel welcomed with open arms.” foldedhills.com F O O D —H O M E .C O M

BOOKS

FALL READS 1. Full Belly: Recipes and Stories from a Family Far by Amon + Jenna Muller

100 easy, seasonal recipes from the beloved, third generation organic family farm located in the verdant Capay Valley in California. Full Belly’s recipes follow seasonal rhythms, highlighting fresh, organic ingredients. Dishes like Corn and Summer Squash Pizza and Vibrant Little Gem Salad embody the warmth and simplicity of California cooking. Founded in 1985, Full Belly Farm is one of the oldest sustainable farms in California and supplies to beloved restaurants like Chez Panisse and Zuni Cafe.

2. I Would Die If I Were You: Notes on Art and Truth-Telling by Emily Black

Drawing upon her previous work and over two decades of teaching, New York Times bestselling memoirist Emily Rapp Black explores how art can move us through moments of grief and loss while celebrating the spirit-lifting potential of being creative. Brilliant, anti-ableist, and with a strongly feminist perspective, these essays grapple with how to cultivate a creative, vibrant, and joyful life without succumbing to the pressures of productivity that run counter to the richness of the creative act. We need empathy, and for that we need community, and we need all the stories told within them to reach our fullest potential. I Would Die If I Were You is a bold and bracing blueprint—part memoir, part craft book—for how art making can lead us to our fullest truths.

3. Splashed Things by Leigh Lucas

“In my new life, I must learn everything again,” begins Splashed Things, Leigh Lucas’s dark humored and deeply moving debut that examines the chaotic terrain of grief. With startling honesty and emotional precision, these poems tell the story of a woman navigating loss, from the funeral service and her dead-end job, to her therapist’s office and the subways of New York City, revealing the way her beloved’s death infiltrates every corner of her life. The speaker searches for traces of the departed in unlikely places-the physics of splashes, the history of seasickness, the science of depression-while confronting the limitations of elegy and the futility of trying to contain sorrow in words. Splashed Things is not a neat arc toward healing, but a testimony to the unwieldy shape of mourning and the persistence of love in its wake.

Book selections and previews by Chaucer’s Books. Loreta Plaza, 3321 State Street, Santa Barbara. 30

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chaucersbooks.com

HOME CHEF FARM TO TABLE RECIPES FROM LOCAL CHEFS

Smoked salmon crostini

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Smoked salmon crostini A great football-gathering treat for entertaining guests on the patio or in the backyard is with a simple smoked salmon crostini. This one, from the kitchens of Santa Barbara Fish Market chef, Paul Osborne (sbfish.com), features fresh smoked salmon from Santa Barbara Smokehouse, vegetables and a custom cream cheese spread that is light and easy to make.

INGREDIENTS:

• 4 oz SB smokehouse cambridge house lox • 8 oz whipped philadelphia cream cheese • 1 tablespoon trader joes “everything but the bagel” seasoning • 1 baguette • 2 oz fresh dill • 1 persian cucumber • 1 bunch french breakfast radishes • Extra-virgin olive oil • Salt & pepper

METHOD:

1. Pre heat your oven to 130°F 2. Slice the baguette into ¼ inch thick slices and lay them out on a cookie sheet. 3. Brush the slices of bread with extra virgin olive oil and season with salt and pepper. 4. Place in the oven for 8 minutes until they start to turn golden brown around the edges. Remove from the oven and leave to cool on the counter. While the bread is toasting, slice the cucumber and radishes into thin rounds (preferably on a mandolin). 5. Take the cream cheese and scoop it out into a small mixing bowl. Add the “Everything but the bagel” seasoning and whisk it into the cream cheese to combine. 6. Once the crostini are room temperature, spread the cream cheese mixture on each of the crostini. Next layer 2-3 slices of the Persian cucumber and radish on top of the cream cheese.After that separate the pre sliced Cambridge house lox and elegantly fold each slice and place on top of the cucumber, radish, and cream cheese toast. 7. Garnish each crostini with picked dill sprigs and a touch of olive oil and cracked black pepper. We love to spruce these up even more and add Pacific Pickleworks pickled fennel or pickled asparagus for a bright satisfying crunch! –Chef Paul Osborne, Santa Barbara Fish Markets. Cambridge house lox products and Pacific Pickleworks pickles are available for purchase at our SBFM Goleta Market and Restaurant, as well as an array of smoked and cured fish products which lend themselves to this preparation. F O O D —H O M E .C O M

HOME CHEF

Cook These Books Gift-Worthy Cookbooks You’ll Want to Keep Yourself By Hana-Lee Sedgwick

WITH DINNER parties and gatherings filling the calendar, your kitchens are likely working overtime. Whether you need recipe inspiration or a gift for the home chef in your life, these new cookbooks deliver.

1. Après — Maureen Petrosky

Healthy Chicken Tortilla Soup A lighter take on a comforting classic, this chicken tortilla soup is packed with tender chicken, fresh vegetables, and flavorful herbs and spices. We love it for its bright, satisfying flavor without feeling too heavy — ideal for the upcoming fall season and cozy gatherings with family and friends. It’s a fresh, approachable dish that reflects the style we love at Creative Services Catering and Bungalow 626.

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil • 1 medium yellow onion, diced • 1 red bell pepper, diced • 3 cloves garlic, minced • 1 teaspoon ground cumin • 1 teaspoon chili powder • ½ teaspoon smoked paprika • 1 can (14½ ounces) fire-roasted diced tomatoes • 5 cups low-sodium chicken broth • 2 cups cooked, shredded chicken • 1 can (15 ounces) black or pinto beans, drained and rinsed • 1 cup corn kernels, fresh or frozen • 1 small jalapeño, seeded and minced • Juice of 1 lime • Kosher salt and freshly ground pepper • 1 avocado, sliced • ½ cup fresh cilantro leaves • 4 corn tortillas • Lime wedges for serving 34

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METHOD:

1. Heat the olive oil in a large soup pot over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes, until softened. Add the garlic, cumin, chili powder, smoked paprika and jalapeño and cook for another minute. 2. Stir in the tomatoes and chicken broth and bring to a gentle boil. Reduce the heat and simmer uncovered for about 15 minutes, allowing the flavors to develop. 3. Add the shredded chicken, beans and corn. Simmer another 8 to 10 minutes, just until everything is heated through. Stir in the lime juice and season with salt and pepper to taste. 4. Meanwhile, heat the oven to 400°F. Cut the corn tortillas into thin strips, lightly coat with olive oil or cooking spray and spread on a baking sheet. Bake for 7 to 10 minutes, turning once, until crisp and golden. 5. Ladle the soup into warm bowls and top each with avocado, cilantro and a small handful of crispy tortilla strips. Serve with lime wedges. 6. Kitchen note: For an even heartier, high-fiber version, increase the beans to two cans. You can also use a rotisserie chicken — remove the skin before shredding the meat. Baking rather than frying the tortilla strips keeps the crunch while cutting back on added oil. Creative Services Catering | Bungalow 626 | Savage Sassy Sauce “Taste the Sass” www.creativeservicescatering.com

(Ten Speed Press) Skier or not, Après makes a strong case for embracing the beloved wintertime tradition, with spritzes, warming cocktails, and indulgent snacks made for sharing — no snow required.

2. Cooking the Borderlands: Spice and Smoke Between Mexico and the States — Claudette Zepeda

(Clarkson Potter) A culinary journey along the Mexican-American border, featuring over 100 recipes from the Top Chef star, such as salsas, snacks, and everyday favorites.

3. The Big Book of Dinner: Recipes and Rules (and How to Break Them) — Melissa Clark (Clarkson Potter) With over 300 foolproof recipes and variations, this comprehensive collection helps home chefs build confidence while making cooking at home more enticing.

4. The Family Table: Fresh, Nutritious Meals for the Whole Family — Keira Rumble

(Hardie Grant) Busy parents will appreciate Rumble’s approachable recipes, from easy lunches to familyapproved weeknight dinners.

Available at Chaucer’s Books.

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TOP PICKS

Sip the Season Five wines for holiday hosting and toasting By Hana-Lee Sedgwick

HARD AS IT IS to kiss the warm days of early fall goodbye, we can all agree that late autumn / the lead-up to the holidays is an exciting time. Cooler evenings call for a return to red wine and more complex sips, while a festive energy settles in as our calendars fill with holiday celebrations. If you’re looking for ideas on what to pour, whether hosting Thanksgiving dinner or simply needing a few bottles on hand for impromptu gatherings, these five Central Coast wines are sure to please all season long. Cin cin.

Kukkula Aatto ($65)

Founded by Kevin and Paula Jussila in 2006, Kukkula specializes in Rhône varietal blends from the duo’s organically grown, dry-farmed vineyard in Paso Robles’ Adelaida District. Reflecting Kevin’s Finnish heritage, Kukkula means “the high place” — a nod to its hilltop location. Aatto, translating to “eve” in Finnish, honors his father, who was born on Christmas Eve. A blend of 44% counoise, 36% mourvèdre, and 20% grenache, Aatto is a lovely counterpoint to the richer, more powerful reds often associated with Paso Robles. Blackberry and pomegranate are accented by hints of peppercorn and savory herbs, lifted by an energetic core of acidity. Juicy with a spice-driven finish, it’s a wine that’s great on its own but especially shines with food, from braised meats to roasted veggies.

LaBarge Albariño ($50)

I first tasted this wine at a fundraising event late summer, then revisited it at home in early October. Both times I was taken by its zesty personality and 36

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distinct minerality — the latter a defining characteristic of the Sta. Rita Hills. While the variety remains a rare planting in the region, this albariño from Pierre LaBarge’s certified organic estate vineyard makes a beautiful case for its presence. Bright with aromas of lemon, stone fruit, and honeydew, the energetic palate offers white peach and almond notes with a long, saline-like finish. Crisp and vibrant without sacrificing complexity, it’s a natural match for light fish and seafood, but would be equally delightful alongside root vegetables, risotto, and roasted chicken with lemon.

Akaka Seafarer Pinot Noir ($40)

Akana is winemaker Aaron Jackson’s SLO Coast-focused project, complementing his Paso Robles label, Aaron Wines. Expressing the nuances of coastal sites along the Pacific, Akana’s Seafarer Pinot Noir brings together fruit from eight different vineyards, each located less than six miles from the ocean. Richly perfumed with berries, clove, and cardamom, this mediumbodied pinot opens to a layered palate of cranberry and pomegranate alongside subtle notes of forest floor. Elegant yet generously textured, it’s a crowd-pleasing wine perfectly primed for the diverse flavors on the Thanksgiving table.

Folded Hills Cluster Grenache ($45)

Made entirely from fruit grown at Folded Hills’ organically farmed estate vineyard, this whole cluster, carbonic grenache — crafted in a style reminiscent of France’s Beaujolais Nouveau — is a vibrant, easygoing red sure to charm both white and red wine drinkers alike. Juicy raspberry meets tart cranberry and orange rind notes, while touches of lavender and thyme add a savory edge. A super fresh palate and chillable style keep things lively and fun, while its versatile profile makes it a great pairing for charcuterie and cheese, roast turkey with cranberries, and earthy roasted vegetables.

Pence Sparkling Brut Rosé ($85)

Pence Vineyards and Winery is a 45-acre estate vineyard within a 200acre working ranch in the Sta. Rita Hills. The region’s cool climate helps grapes retain the naturally high levels of acidity essential for producing vibrant sparkling wines. Sourced from the sustainably farmed estate, this 100% gamay bubbly offers notes of red berries and dried fig with wet stone-like minerality. Elegant with soft effervescence, it’s sophisticated enough for a special holiday dinner yet effortlessly enjoyable on its own.

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HOME CHEF

Artichoke & Spinach Holiday Pie Serves 6–8

There’s something especially inviting about a savory pie on a holiday table. With its golden, rustic crust and creamy artichoke-and-spinach filling, this one makes a beautiful addition to a festive spread — and offers a welcome change from the usual heavier side dishes. It can be assembled ahead, served warm or at room temperature, and works equally well alongside roast turkey, ham, or beef. Cut into smaller wedges, it also makes an excellent holiday appetizer.

INGREDIENTS:

• 1 refrigerated pie crust or sheet of prepared pastry dough • 1 tablespoon extra-virgin olive oil • 2 cloves garlic, minced • 5 ounces fresh baby spinach • 1 can (14 ounces) artichoke hearts, drained and quartered • 4 large eggs • 1 cup whole-milk ricotta • ½ cup heavy cream or half-and-half • 1 cup shredded mozzarella • ½ cup freshly grated Parmesan • ½ teaspoon kosher salt • ¼ teaspoon freshly ground black pepper • Pinch of freshly grated nutmeg • 1 egg beaten with 1 teaspoon water, for brushing the crust 38

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METHOD:

1. Heat oven to 375°F. Lightly grease a 9-inch pie or tart pan. 2. Warm the olive oil in a skillet over medium heat. Add garlic and cook for about 30 seconds. Add spinach and cook just until wilted. Remove from heat and allow to cool slightly. Squeeze out any excess moisture. In a large bowl, whisk together the eggs, ricotta and cream. Stir in the mozzarella, Parmesan, salt, pepper and nutmeg. Fold in the spinach and artichoke hearts. 3. Fit the pastry into the pan, leaving enough dough extending beyond the edge to create a rustic border. Pour in the artichoke mixture. Gently fold the excess pastry over the filling, leaving the center exposed. Brush the pastry with the egg wash. 4. Bake for 40–50 minutes, until the filling is set and the crust is deeply golden. Allow the pie to rest for 10–15 minutes before slicing. 5. Holiday tip: Make it several hours ahead and gently reheat before dinner — or serve at room temperature. A scattering of fresh parsley or a little grated Parmesan just before serving gives it a festive finish. Recipe by Creative Services Catering | Bungalow 626 | Savage Sassy Sauce "Taste the Sass. www.creativeservicescatering.com F O O D —H O M E .C O M

HOME CHEF

Rigatoni Santina Hope Ranch Mussels, California baby Calamari, Tomato passata Prep time: 10 minutes. Cooking time: 15 minutes.

INGREDIENTS:

• 12 ounces rigatoni, Pasta Santina • 1lb Hope Ranch mussels • 1lb Baby clamari, cleaned, large dice • 3oz White wine • 10 fl oz Tomato passata • 3 ea Garlic, cloves, cracked • 6oz Cherry tomatoes, halved • 3oz Olive oil • Parsley to taste • W hite pepper, sea salt to taste • Fresh chili to taste

METHOD:

That’s amore! Sergio Chierego debuts new dry pasta company, Pasta Santina By Meaghan Clark Tiernan

ERGIO CHIEREGO’S dry pasta company, Pasta Santina, is a love letter to Santa Barbara. The Italianborn chef has traveled all over the world — as chef de cuisine for The RitzCarlton Hotel Company and more recently as executive sous chef for the Jose Andres Group — but knew immediately the central coast was home when he moved here in 2024. “Pasta Satina is a great homage to this beautiful piece of land,” says Chierego. Pasta Santina currently offers eight shapes, 40

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with two more expected to debut this summer. The 100 percent certified organic brand sources wheat from Minnesota, Utah, and California, and mills its flour just six weeks before hitting the shelves, earning it the self-proclaimed title of “freshest dry pasta in America.” Expect a distinct flavor and bite, distinguishing it from other European pasta products. Purchase at local grocers and specialty markets from Santa Ynez to Ventura, or online at pastasantina.com.

1. Let the mussels purge in salted water for at least 30 minutes. Clean the calamari, dice into medium/large pieces. Cut cherry tomato in half. Chop parsley. Cooking 2. In a large pan, heat some cracked garlic cloves, parsley stems and fresh chili with extra virgin olive oil until golden. Add mussels and cover with a lid until they open, usually 2 minutes. Transfer them and the liquid into a separate bowl. 3. Wash and dry the pan and repeat the process for the calamari: heat some cracked garlic cloves, parsley stems and fresh chili in extra virgin olive oil and cook until golden. Add Calamari and cover with a lid until it releases liquid, usually 2 minutes. Transfer the calamari and the liquid into the mussels bowl. 4. To the pan, add 1 ounce of extra virgin olive oil and halved cherry tomatoes on low heat and let them soften. Finish with salt and white pepper (optional). Cook for 12 minutes; aim for runny and not too thick. 4. Boil 3 quarts of water and 1 ounce of sea salt. Cook 8 minutes. Use a spider spoon and transfer the rigatoni into sauce, and let them marry together for one more minute. Use your pasta water and the liquid from your seafood to control the thickness of your sauce. Remember, we want a nice and smooth, runny sauce. 5. Once the sauce has coated the rigatoni, add your seafood, chopped parsley, and some great EVOO to finish. Serve and enjoy. F O O D —H O M E .C O M

DESIGN SPACES I MATERIALS I GARDEN I ART

Photo: Amy Bartlam

California comfort

INDSEY BROOKE DESIGN of Westlake Village, California, transformed this Santa Monica home from the studs up. In the living room, a Roman clay fireplace, white oak ceiling beams, and expanded windows bring warmth, character, and natural light. A vintage rug, custom sofa and layered textiles create an elegant yet comfortable gathering space for family and friends. The full-service boutique interior design firm serves F O O D —H O M E .C O M

Southern California and beyond, creating thoughtful family homes that balance beauty with everyday function. Its approach emphasizes inviting spaces, layered textures and furnishings selected for the people who live there. The company’s design studio and shop offer curated furniture, lighting, textiles and accessories, including vintage finds, pieces by local artisans and American-made upholstery.—RB www.lindseybrookedesign.com FOOD + HOME

DESIGN

Poolside shade BEAT THE HEAT in style this any time of year with a custom fit pool cabana. Available from Van Nuys Awning. www.vannuysawning.com

Large format CHOOSING LARGE FORMAT non-slip porcelain tile is a great choice to pave your indoor-outdoor areas cost effectively. Grafton Ivory is a large-format Spanish porcelain tile elegantly used in this outdoor space. Available at TileCo. www.tilecodist.com 44

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GARDEN NOTES

Ready, set, rain

Prepare your garden for winter storms—and make the most of every drop.

EDERAL FORECASTERS SAY El Niño is strengthening, with a greater than 90% chance of a very strong event this fall and winter. What does this mean? Simply, it means prepare for lots of rain and do it now.

BEST PRACTICES TO PREPARE YOUR PROPERTY

Rain can become a problem when there is too much of it too fast. There are simple ways to ensure the rain will not be a problem. 1. Look. Walk around your property. Ensure that the earth falls away from your house. If it does not, then fix it. Give it a place to go. 2. Test drains now, not during a storm. Throw a hose down the drains and ensure they are working. If not, call a plumber to clean them out. 46

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By Lisa Cullen

3. Clean rain gutters and downspouts to ensure they are sending the water where you want it.

RAINWATER HARVESTING

The next question is, “How to take advantage of the rain we will get this winter?” The answer is the rainwater harvesting. Before the advent of municipal water systems, it’s how civilizations survived the seasons. Controlling the flow of water and keeping it from running off will improve the water table by harvesting rainwater and preventing it from going down the drains (literally).

SLOW IT DOWN, CONTROL IT

To harvest rainwater, slow the flow of water, spread it out and control it. There are plenty

of ways to do this. Permeable surfaces, like gravel, permeable pavers and mulch allow water to be absorbed into the soil and this alone will reduce run-off. Another idea is to create a “dry creek bed” that meanders through your property that functions as a drainage system and becomes a beautiful garden feature.

DOWNSPOUTS AND DRAINS

It may take some mind-bending to realize that all that water coming off your roof is an asset that you want to capture and reuse. Get creative on where your drains and downspouts outlet. Rather than having drains dump precious water out onto the street, you could create a “dry well” or a gravel area where the water can slowly seep into the earth. Let the drains flow into the dry creek bed you created. F O O D —H O M E .C O M

RAIN BARRELS

You don’t have to get fancy to harvest rainwater. Have you even wondered why plants look so green and healthy after a rain? It’s because the rain contains Nitrogen and is not full of chemicals like Chlorine. I always put out a couple of big trash barrels to collect rainwater and use it to water my orchids and other potted plants and they love it! See, now we’re harvesting some rainwater! I hope I have inspired you to do something to prepare for the rain and to harvest some of that fabulous wet stuff coming to us this winter. Happy Fall and until next time, fill your garden with Joy (and rainwater) Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com Grasses planted in a “swale” allow excess water to permeate the soil instead of creating runoff. And adding faux creek with boulders can also slow the water down.

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F+H GALLERY RALPH WATERHOUSE 18” x 24” original oil painting by Ralph Waterhouse. Featured now at the downtown location. Waterhouse Gallery 1114 State Street, Suite 9, Santa Barbara, California 93101 805-452-1062 1187 Coast Village Road 3b, Montecito, California 93108 805-886-2988 www.waterhousegallery.com

SUSAN READ CRONIN “Jack Pot”

Bronze Limited Edition of 24 Dimensions: 15” H x 12” W x 8.5” D www.susanreadcronin.com

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THE ARCHITECTURE OF LIVING

Sculptural curved sofa from Santa Barbara Design Center. 410 Olive St., Santa Barbara. www.santabarbaradc.com Photo: Carly Otness

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SITTING PRETTY Whether you’re looking to upgrade, or a first-time buyer, the sofa is a big decision. Local experts share tips on how to select one you’ll love. By Robyn Wise

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SPACES

N IRRESISTIBLE CALL to lounge and linger — in front of the fireplace with a glass of wine, over a book with morning sun on your face, or lost in a nap — is the mark of a great modern sofa. More than just a place to sit, it’s a centerpiece and statement of both aesthetic taste and personal lifestyle, which makes it a difficult purchase for many: In no other piece of household furniture does the balance between style and comfort matter more. Adding to this often-challenging decision is the unavoidable fact that well-made sofas are expensive and therefore a case for investing as much as you can afford. “A classic mistake people make is sacrificing quality for price or looks over 52

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comfort,” says Michael Kourosh, founder and president of Santa Barbara Design Center. “Your sofa is as important as your car — most people spend more time in it,” he points out. “Save up and get one that’s going to last. And never buy straight from the internet. Go test it out first.” Maureen Holm, co-owner of Thousand Oaks-based destination PTS Furniture, has a similar take. “There’s a lot of angst in finding the ideal sofa,” says Holm, who has helped people navigate the hunt for over 20 years. She observes, “People fall in love with something that looks gorgeous online or in a magazine only to find out it doesn’t pass the sit-test. You don’t want to live with this mistake.” Both experts agree: If money is no object, go fully custom-made. At the luxury level, you can have an heirloom-grade,

Above: Made in the U.S.A. California craftsmanship meets relaxed sophistication in Omnia’s Stationary Solutions sectional. Upholstered entirely in top-grain leather, its warm taupe tones, gently rolled arms and tailored cushions create an inviting centerpiece for everyday living. Generous seating offers room to gather, while the corner return makes a welcoming spot to stretch out. Beneath the leather, hardwood framing, reinforced corners, and tempered steel springs provide a sturdy foundation. The versatile silhouette pairs beautifully with natural wood, soft neutrals, and contemporary accents, bringing warmth and understated elegance to the room. Sold at A Royal Suite Furnishings, 1109 State St. in downtown Santa Barbara. F O O D —H O M E .C O M

SPACES A performance-linen sectional from Santa Barbara Interiors, one of the shop's most popular pieces, can be customized to fit any size space. It's shown here in a medium scale with solid wood tapered legs that give it a tailored finish. santabarbarainteriors.com Photo: Michelle Nunes

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SPACES bench-built piece that’s crafted by hand with kiln-dried hardwood — such as teak, walnut, or American alder — eight-way handtied springs, proper joinery (never glue or staples), and upholstery in any fabric you choose. For those on a budget, Kourosh assures it’s still possible to have a quality, factoryproduced couch by purchasing on-demand versus premade and then personalizing the piece through semi-customization. “This way, you achieve the look, comfort, and exact size you want at a relatively good price,” he says. Holm points out advancements in manufacturing have made modern sofas more durable and stylish at lower cost to consumers. “You’re still looking for a solid hardwood frame,” she insists, “but instead of handtied springs most sofas now have what’s called a drop-in or webbing-based construction,” which is not only cheaper, but lighter and super comfortable. Foam cushion-fill has also come a long way, according to Holm. She references her top-selling Stressless sofa line by Norwegian maker Ekornes as a progressive leader in this aspect. “They use a cold-poured foam with fewer air pockets, so it lasts longer and provides a really comfortable sit,” she explains, adding it’s also made without harsh chemicals. Kourosh doubles down on the importance of selecting a couch that won’t make you or the planet sick. “A lot of sofas contain toxic materials that off-gas in the home,” warns Kourosh, who only does business with responsible manufacturers. Upholstery is critical, and trends show high-performance, stain-resistant fabrics are what people want today. Kourosh says the new polyesters are “dramatically different” and comprise 90 percent of his sales in this category. “The industry has progressed so much, you would not be able to tell the difference between a synthetic textile and cotton or shearling.” Holm is of the same mind. “You definitely want performance fabric,” she says, noting many options offer a similar luxurious hand but wear better. If opting for leather, stick to full or top-grain, she says, and be aware of the term split hide, where the piece is cut in half. Holm cautions, “This can be a way to save money and still have something completely leather, just be sure it’s on a portion of the sofa that gets less wear since it’s not as durable.” For patterned fabrics, pay attention to matching the flow of the pattern across the back, seat, and decking, she says. When it comes to sofa shape, aesthetic ideals still vary widely, but one parameter is 54

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nonnegotiable: it should be an appropriate size for the room. High ceilings call for a large, monumental piece while something low-slung but floating on slender legs will create depth in small room and make it feel more spacious. No matter the style, positioning the couch away from the walls and more toward the center of the space results in a cozier, “room-within-a-room” layout that’s also easier to navigate. “People like an L-shape or U-shape with chaises,” Kourosh says about the popular “movie lounger” configuration, which is essentially a single or double ottoman for stretching out. He sees the classic bench sofa — featuring just one big seat cushion — also in high demand for its sleek silhouette, though Kourosh usually recommends opting for two cushions for both the seat and back because they still look crisp but can be flipped. “Avoid the old-fashioned three-cushion style, which can end up looking busy and disorganized over time,” he says.

A great sofa is where timeless style meets everyday comfort. Kourosh also sees increased desire for bold hues. “We’ve turned a corner, away from the beige and grays of cold modernism,” he says, citing an uptick in requests for statement pieces and one-of-a-kind detailing. “People are drawn to color, as well as more elegance. They still want substance and value, just not all white, white, white.” Ultimately, Kourosh and Holm offer this key advice: Forget what you think others will find attractive and pick a sofa that works for you. And try not to be in a hurry. “Talk to different vendors, ask questions and compare, and never be timid — showrooms are there to help you,” says Kourosh. Holm similarly advises patience. “It’s not uncommon for special orders from quality vendors to take anywhere from six to sixteen weeks,” she says. “You’re spending this much money, and you waited a long time to decide on something, don’t rush it.” F O O D —H O M E .C O M

SPACES

Sleek lines with a modern look give Stressless Emily an embracing appearance. All seat modules come with an adjustable headrest. PTS offers a range of different designs and modules, which makes it easy to configure your perfect sofa. Available at P.T.S. Furniture, ptsfurniture.com

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SPACES back cushions to get the best of both worlds. Plus, it looks great. Food + Home: What upholstery materials do you recommend? SOLID STUDIO: If you have kids, pets, or just like to entertain a lot, a performance fabric is non-negotiable. If you’re looking for something more natural and earthy looking, a washed linen, hemp, or wool are some of my favorites to go with. If you want something a bit more polished, I might go with velvet or mohair. Just make sure it’s comfortable!

Serpentine Sofa by Vladamir Kagan, circa 1950. Sold through Holly Hunt. hollyhunt.com/ product/serpentine-sofa

The Modern Sofa

Q + A with interior designer Sarah Kirkwood of Solid Studio

ANTA BARBARA native Sarah Kirkwood is the founder of Solid Studio, an interior design firm specializing in thoughtfully curated residential spaces. With a degree in interior design from San Francisco State University and over a decade of experience working with leading design firms in San Francisco and Santa Barbara, Sarah brings a fresh perspective to creating beautiful, functional homes. We asked her to share her insights on modern sofas, from selecting the perfect piece to making it your own. Food + Home: What does “modern” really mean when it comes to a sofa? SOLID STUDIO: The term “modern” can be a confusing one. Often, people associate it with being cold, stark, and uncomfortable, but that’s not always the case. I think of it more as clean lines, sculptural forms, and high functionality. Ultimately, “modern” doesn’t have to be a style in itself, but more a design philosophy focused on finding the most functional and beautiful solution for a space. 56

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Food + Home: Where do you begin when selecting a sofa for a home? SOLID STUDIO: The first thing I consider is layout and scale. The sofa is often the main anchor of a room and will determine the other furniture pieces that support it. It’s important to get the dimensions right before anything else. Food + Home: We see a lot of oversized, deep sofas today. Are they here to stay? SOLID STUDIO: Absolutely. Deep sofas are an ideal solution for a casual lounge space. Everyone can pile in and get comfortable without sliding off. But if you’re designing a more formal space, a shallower, more upright sofa would be more ideal. Food + Home: Leather or fabric? SOLID STUDIO: It depends on the house. I typically gravitate toward fabric because it feels warmer, but buttery, aged leather can sometimes be hard to beat (or a great shearling!). I’ve often designed custom sofas with a leather surround and fabric seat and

Food + Home: Are curved sofas just a trend? SOLID STUDIO: Curved sofas are not just a trend—they’re iconic! Just look at the Art Nouveau movement and mid-century furniture designers like Vladimir Kagan. The curved sofa is a timeless form that has resurfaced throughout history and will continue to do so. Food + Home: Where is it worth investing, and where can homeowners save? SOLID STUDIO: If you have the budget, invest in a custom sofa. Having a sofa made to the exact dimensions that are most comfortable for your body is a game changer. The seat height, cushion firmness, fill material, fabric selection, and more can all be adjusted to meet your specific needs. If you’re looking to save, skip the matching lounge chairs and opt for a great pair of vintage ones instead. Mixing high-quality investment pieces with thoughtfully selected vintage finds creates a layered, collected home that feels far more personal than furnishing everything from a single source. Food + Home: How do you style a modern sofa? SOLID STUDIO: I believe in juxtaposition. If you’re working with a sofa that has clean, simple lines, I might pair it with something more textural and earthy, such as chunky linen pillows and a handwoven alpaca throw. The contrast creates interest and helps the space feel more collected. Food + Home: If you could give homeowners just one piece of advice before buying a sofa, what would it be? SOLID STUDIO: Don’t buy a sofa just because you love how it looks. Pay attention to the proportions, how it feels to sit in, and how it will actually function in your home. Buy the best quality and materials you can comfortably afford, and don’t chase trends! www.solidstudio.info

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TRAVEL DESTINATIONS I ESCAPES I ADVENTURE

BODY & SOUL A wellness immersion in Los Cabos at Sensei at Zadún, Ritz-Carlton Reserve

Y CELLPHONE died on the first day of my wellness retreat in Mexico. I dropped it on the stone floor of the spa at Sensei at Zadún, Ritz-Carlton Reserve in San José del Cabo, and watched the screen slowly fade to black. At first, I was horrified. Then I realized it might be the best thing that could have happened. F O O D —H O M E .C O M

By Leslie Andrea Westbrook

With my laptop safely tucked away in the room safe, I was suddenly unplugged. No texts. No scrolling. No distractions. Instead, I listened to birdsong, watched the Pacific shimmer beyond the palms, and became more attuned to the world around me — and, perhaps, to myself. I had come to Sensei for five nights as part of its five-day Optimal Wellness program, hoping to get myself back on track after

receiving a few health “warning signals.” My goals were straightforward: lose weight, improve my fitness and conditioning, and develop healthier habits I could maintain at home and while traveling. But there was another goal I hadn’t fully articulated when I arrived: to find a way forward while still grieving the loss of my mother. The journey began before I left home. FOOD + HOME

TRAVEL

A detailed questionnaire asked about my goals, favorite foods and preferred spa treatments, followed by a Whoop wristband sent a week ahead to track my sleep, heart rate and activity. Reservations manager Eric and I reviewed a suggested itinerary over Zoom that included meditation, fitness sessions, spa treatments, and meetings with three wellness guides. I had previously experienced Sensei Porcupine Creek in Rancho Mirage and was eager to return to the Sensei philosophy, this time with my longtime friend Annie, whom I’ve known since high school. Although she did not sign up for the Wellness Program, there were plenty of daily fitness and mindfulness classes she could enjoy on her own, as well as a mindfulness meditation class we signed up to take together. Our arrival at Los Cabos Airport was remarkably easy. A resort driver met us outside, carrying a miniature lantern modeled after one of the property’s distinctive architectural elements. Thirty minutes later, we were sipping mango drinks offered at check-in — with or without tequila or mescal — while 60

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staff welcomed us before our 24-hour “on-call” butler, known as a Tosoani, whisked us by golf cart to our spacious ocean-view room. Even dinner felt like an introduction to the Sensei experience. We ordered room service via WhatsApp and shared Caesar salad, elote (corn), and sustainably sourced local fish called totoaba, cooked in banana leaf and served over plantain purée with lemoncoconut sauce from Humo, the resort’s finedining restaurant. But this wasn’t going to be a vacation built around eating and lounging. The next morning my first wellness guide, Monserrat “Monse,” reviewed my program and recorded my height, weight, and body composition. Brenda, my fitness guide, later tested my hand strength, balance and jumping ability before putting me through a treadmill test while wearing an oxygen mask. The results gave me a surprisingly useful snapshot of where I was, and where I needed to go. The fitness work was balanced by some serious indulgence. A 90-minute Calming Body Cocoon was pure heaven: gentle dry brushing, a warm F O O D —H O M E .C O M

TRAVEL candle massage, a cocoon wrap, and a vigorous facial featuring cryoglobes — cooling tools that soothe inflammation and reduce puffiness around the eyes. The spa itself became a destination, with a tropical coed pool, surrounded by foliage and massage jets, along with private steam rooms, saunas, and hot and cold plunge pools. There was also plenty of good food, an important part of any wellness journey. At the casual, outdoor seaside Equis, overlooking the dramatic Pacific, we feasted on fried lobster rolls and local blue shrimp over rice, followed by watermelon, ginger, and yuzu sorbet. S’mores arrived at the end of the meal, ready to be toasted over a firepit on the sand below. And deliciousness isn’t confined to the property. Annie and I ventured into San José del Cabo one evening, strolling the town before heading to Flora Farms, the celebrated farm-to-table restaurant and market complex. In its lush garden setting, we shared homemade burrata with sweet cherry tomatoes and pasta while a live band entertained. My homemade virgin margarita, made with fresh farm juices, was memorable. Between fitness sessions and spa treatments, there was time to simply be. I pulled a card from my Moon Card deck one morning, drawing the Crescent Moon:

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“Welcome new beginnings and the promise of growth. The initial steps are often the most important, setting the foundation for all that follows.” It seemed almost too appropriate. Then came the session I hadn’t expected. My final wellness guide was Priscilla, a psychologist specializing in emotional and nervous-system regulation. I had assumed our one-on-one would help me find the mental discipline to stick with the fitness and dietary goals I’d established with my other guides.

Wellness begins with giving yourself the grace to heal. Instead, when I mentioned that I was still struggling with grief over my mother’s death, Priscilla raised her hands and asked, “Which path do you want to explore — the one about your mother or the other one?” I knew immediately which path I needed to take. Until that moment, I had been treating my physical health and my grief as separate issues. Suddenly I understood they weren’t. I couldn’t fully address one without acknowledging the other. The session was enlightening and, in an unexpected way, “lightening.” I left Sensei with more than a fitness plan. I left with a deeper understanding that caring for myself — body and soul — means giving myself the time and space to heal. Yes, I need to lose more weight and improve my fitness and conditioning. But I also need to honor the fact that I am grieving the loss of my mother. Taking care of myself — body and soul — is not only what is best for me, it is also a way of honoring her memory. Perhaps most importantly, I’ve learned that wellness isn’t about perfection. It’s about paying attention, accepting where I am, and moving forward with intention. All in all, I brought home a unique recipe from Mexico, one I now carry with me wherever life, both at home and on future travels, takes me.

TRAVEL DETAILS GETTING THERE: Nonstop, 2.5-hour flights from LAX to Los Cabos on Alaska, American and United Airlines. Sensei at Zadún, Ritz-Carlton Reserve: Wellness experiences range from the fivenight minimum “Rest and Reset Program” to the three-night (min) “Discover Sensei Wellness Program,” Sensei at Zadún is incorporated within the luxury Ritz-Carlton Reserve, which I highly recommend, even if you do not partake in a Sensei wellness experience. Most rooms, suites and villas have their own private pools or plunges. The architecture and accommodations are stunning and the staff is exceptional. You will be properly pampered. www.senseiatzadun.com/ | 808-862-2307 FOOD + HOME

GIFT GUIDE

PROPOSE A TOAST

Dazzle guests with a sophisticated wine parlor fit for happy hour and gatherings at home. By Jennie Nunn

1. PALECEK SELITA CHANDELIER, Celadon House, shopceladonhouse.com.

2. FERN 72-INCH SLIM BAR CABINET IN BLACK, Anthropologie, anthropologie.com. 3. WINE AND TRAVEL ITALY BY ENRICO BERNARDO, Assouline, Anthropologie, anthropologie.com. 4. JUNIPER WHITE WINE GLASS, Set of two, Hudson Grace, hudsongracesf.com. 5. L’ATELIER DU VIN SOFT MACHINE BRASS CORKSCREW, Diani, dianiboutique.com.

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GIFT GUIDE

GIFT EXCHANGE

Get a head start on holiday planning with thoughtful ideas for the entertainer, hostess, and design enthusiast. By Jennie Nunn

4 3

Photos: Mācher, Josh Gruetzmacher; Domecíl, John Campbell

1. ETHNICRAFT SLICE WOODEN TRAY IN WHITE BY DAWN SWEITZER, Celadon House, celadonhouse.com. 2. DAHLIA PILLOW COVER, Mācher, machershop.com. 3. CHICKENS DON’T FLY: A KITCHEN TABLE BOOK BY FAITH WHEELER, Hudson Grace, hudsongracesf.com. 4. LARGE CRAWL GLAZE VASE BY SEAN MCLANE, Domecíl, domecil.com. 5. LAFCO NEW YORK FRESH CUT GARDENIA 3-WICK CANDLE, Celadon House, celadonhouse.com. 64

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DINE OUT YOUR GUIDE TO THE BEST TABLES IN SANTA BARBARA AND VENTURA COUNT Y

Opal’s signature seafood paella

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MONTECITO

SANTA BARBARA

ITALIAN Tre Lune Ristorante Dedicated to delivering authentic Italian cuisine, Tre Lune pairs its thoughtful menu with a curated wine list and classic cocktails in a refined setting. trelunesb.com

ITALIAN Convivo Restaurant & Bar Located at the Santa Barbara Inn, Convivo offers Italian-inspired cuisine with oceanfront views. Enjoy wood-fired pizzas, fresh seafood, and house-made pastas in a romantic setting. convivorestaurant.com

Bettina Located in Montecito, Bettina offers seasonally inspired pizzas and dishes, emphasizing local farmer’s market ingredients and a selection of natural wines. bettinapizzeria.com STEAK AND SEAFOOD Lucky’s Steakhouse Honoring the classic American steakhouse tradition since 2000, Lucky’s offers USDA Prime steaks, fresh seafood, and a worldclass wine list in Montecito. luckys-steakhouse.com The Stonehouse Set in a historic 19thcentury citrus packing house, The Stonehouse provides an elegant dining experience with regional cuisine and an award-winning wine program. stonehouserestaurant.com JAPANESE SUSHI Ama Sushi at the Rosewood The Omakase experience is a highlight—trust the chef and savor each bite.

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Via Maestra 42 A charming trattoria known for traditional Italian dishes crafted with the finest ingredients. Favorites include the Ravioli Zuccotto, filled with pumpkin and ricotta in a browned butter and sage sauce, and the Tagliatelle alla Bolognese, noted for its rich, comforting flavor. The place is a hit among locals and visitors alike. viamaestra42.com Toma Restaurant & Bar Consistently rated as one of Santa Barbara’s top restaurants, Toma serves Italian-inspired Mediterranean cuisine with a modern twist, emphasizing locally sourced ingredients. tomarestaurant.com Arnoldi’s Cafe A Santa Barbara tradition since 1939, Arnoldi’s offers authentic Italian dishes in a cozy setting featuring an openair garden and bocce courts. arnoldis.com

DINE OUT Olio e Limone Ristorante Chef Alberto Morello brings authentic Italian cuisine to Santa Barbara, with a particular passion for Sicilian dishes. The restaurant boasts an extensive wine list and elegant ambiance. olioelimone.com Petrini’s Italian Restaurant Family-owned and operated for over 50 years, Petrini’s serves beloved oldworld Italian dishes in a welcoming atmosphere. petrinis.com

Olio e Limone’s burata

Mussels from Black Sheep

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FRENCH Bouchon Santa Barbara Bouchon showcases “Wine Country Cuisine,” sourcing fresh, local ingredients to create dishes that pair beautifully with regional wines in a warm, inviting atmosphere. Picked as a top 10 destination in the U.S. A. for food and wine by Wine Spectator Magazine. bouchonsanta barbara.com Petit Valentien Offering exquisite French cuisine during the week and Ethiopian brunch on weekends, Petit Valentien provides a unique dining experience in the heart of Santa Barbara. petitvalentien.com

Renaud’s Patisserie & Bistro A taste of Paris without the trip to France, Renaud’s offers a delightful selection of French pastries and bistro fare across multiple Santa Barbara locations. renaudsbistro.com STEAK AND SEAFOOD Clark’s Oyster Bar A stylish spot known for its fresh oysters and seafood dishes, complemented by a curated selection of wines and cocktails. clarksoysterbar.com Rare Society A modern steakhouse offering a variety of cuts and shareable sides, inspired by the retro steakhouses of Frank Sinatra era Las Vegas. raresociety.com Holdren’s Steaks & Seafood Known for its classic American steakhouse fare, Holdren’s serves prime cuts and fresh seafood in a comfortable setting. holdrens.com Chuck’s of Hawaii A long-standing local favorite, Chuck’s offers a casual Hawaiianthemed atmosphere with hearty steaks and seafood. chucksofhawaii.com Tee-Off Restaurant & Lounge A neighborhood staple since 1956, Tee-Off is known for

its generous portions of prime rib and classic American dishes. teeoffsb.com Jill’s Place A cozy spot offering comfort food classics, including steaks, burgers, and hearty salads, in a welcoming environment. jillsplacesb.com AMERICAN The Black Sheep Restaurant + Bar A locally owned Santa Barbara restaurant serving elevated New American cuisine built around locally sourced ingredients, bold global flavors, and classic French technique. The menu is seasonal and complemented by craft cocktails, curated wines, and local brews. The fourcourse family-style tasting menu is a signature experience. blacksheepsb.com Reunion Kitchen + Drink A modern American eatery serving comfort food favorites with a contemporary twist, alongside craft cocktails. reunionkitchen.net Finney’s Crafthouse A family-friendly gastropub offering a diverse menu of American classics, craft beers, and a lively atmosphere. finneyscrafthouse.com

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DINE OUT

Jane’s coconut cake

Joe’s Café Since 1928 this historic downtown café has been serving hearty American fare, stiff cocktails and a vibrant locals bar scene. joescafesb.com Harry’s Plaza Café A classic American diner experience, Harry’s is known for its generous portions and nostalgic ambiance. Great drinks, too! harrysplazacafe.com The Lark Located in the vibrant Funk Zone, The Lark offers a shared dining experience with artisanal and 70

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seasonal ingredients celebrating the bounty of the Central Coast. thelarksb.com Crocodile Restaurant & Bar Offering a diverse menu of American and international dishes, Crocodile provides a relaxed dining experience. crocsb.com Scarlett Begonia A charming spot known for its creative brunch offerings and commitment to seasonal, locally sourced ingredients. Multiple winner of the Santa Barbara Chowder Festival. Winning soup is

served on the daily menu. scarlettbegonia.net Intermezzo by Wine Cask A cozy wine bar offering small plates and an extensive selection of local wines in a relaxed setting. Nightly specials offered reflect seasonal local farm fresh picks. Craft cocktails make for a perfect stop in before or after the show in the heart of downtown SB. intermezzosb.com Jane A family-owned restaurant serving American bistro fare with a focus on

fresh, high-quality ingredients. Located two doors down from the historic Arlington Theater on State Street. janesb.com SPANISH/LATIN Loquita Loquita brings the flavors of Spain to Santa Barbara, offering authentic tapas, wood-fired paella, and a selection of Spanish wines. loquitasb.com Milk & Honey A cozy lounge offering inventive tapas and craft cocktails in a vibrant, intimate setting. milknhoneytapas.com

Corazon Cocina Known for its creative Mexican street food, Corazon Cocina offers bold flavors and fresh ingredients in a casual environment corazoncocinasb.com Alcazar Tapas Bar A lively spot on The Mesa serving a variety of Spanishinspired small plates and an extensive list of wines and sangrias plus a full bar. alcazartapasbar.com Flor De Maiz Flor de Maíz offers Oaxacan-inspired Mexican cuisine with a coastal twist, featuring handmade

tortillas and fresh seafood. flordemaizsb.com Gala A modern Latin restaurant offering a fusion of traditional flavors and contemporary culinary techniques. galasb.com Carlitos Café y Cantina A festive eatery serving Mexican and Latin American dishes with a focus on fresh, local ingredients. Enjoy the vibe on the patio in the heart of The Arts District. Award-winning house margarita is a must try! carlitos.com F O O D —H O M E .C O M

DINE OUT MEXICAN Los Agaves A popular spot known for its authentic Mexican dishes, generous portions, and flavorful salsas. los-agaves.com Lilly’s Taqueria A local favorite for street-style tacos, offering a variety of traditional fillings in a no-frills setting. lillystacos.com La Playa Azul Café A charming café serving classic Mexican cuisine with an emphasis on seafood dishes. Enjoy on the patio in the heart of the Presidio District laplayaazulcafe.com

Going Dutch for a Reuben by Jeff Miller

VERYONE AGREES that the name “Reuben” came from Hebrew meaning “behold, a son.” But no one agrees on the provenance of the Reuben sandwich. Was it born in 1914 at Reuben’s Deli in New York City? Did it start at a Nebraska poker game in 1925? Whatever, everyone agrees the concoction of pastrami, Swiss cheese, sauerkraut, and Russian dressing on rye is delicious. And in Santa Barbara, The Dutch Garden Restaurant offers a fitting setting for this old-school favorite. Founded in 1945, the German tavern on upper State Street pairs its long history with a menu rooted in European comfort food. Schnitzel, sausages and warm German potato salad share the bill with sandwiches that make choosing lunch something of a commitment. And there’s a Reuben on the menu. Could it be…? Never mind. What matters is what everyone says about the Dutch’s Reuben. It’s, yes, delicious.

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INDIAN Indian Tandoori Kingdom This vibrant downtown spot specializes in traditional North Indian dishes served in a modern, relaxed setting. Known for its authentic spices and generous portions, favorites include samosas, chicken pakora, and lamb curry. indiantandoori kingdom.com Apna Indian Kitchen Located on bustling State Street, Apna delivers bold Indian flavors in a casual, colorful space. Signature dishes like butter chicken, saag paneer, and vindaloo curry make this a go-to for locals and visitors alike. apnasb.com

Flavor of India A long-standing local favorite, Flavor of India offers a cozy and inviting atmosphere with a wide selection of classic Indian dishes. Known for its chicken tikka masala, garlic naan, and lunch buffet, this family-run eatery focuses on flavor and hospitality. flavorofindiasb.com JAPANESE SUSHI Arigato Sushi A local favorite since 1994, Arigato Sushi is renowned for its fresh, high-quality fish and innovative rolls. Signature dishes include the Gold Uni Shot, Rock N Roll, and the Wiki Wiki Roll. The ambiance is lively, with exposed brick walls and a bustling open kitchen. arigatosb.com Kyoto Japanese Restaurant This family-owned restaurant offers a traditional Japanese dining experience with a menu featuring sushi, sashimi, and tempura. The cozy atmosphere and attentive service make it a favorite among locals. kyotosb.com Edomasa Sushi Bar & Restaurant Known for its extensive menu and late-night hours, Edomasa offers a variety of sushi rolls, nigiri, and bento boxes. The casual setting and friendly staff make it a popular spot for both lunch and dinner. edomasasushi.com F O O D —H O M E .C O M

DINE OUT In celebration of Japan’s Edomae tradition, which celebrates sushi in its purest form, and inspired by the legacy of Japanese free divers, AMA Sushi showcases alwaysfresh ingredients complemented by an extensive selection of wine, sake, and innovative cocktails. @rosewoodmiramar beach rosewoodhotels.com THAI Your Place Thai Restaurant A Santa Barbara staple since 1983, Your Place serves classic Thai dishes such as Tom Yum soup and Green Papaya Salad. The family-run establishment is celebrated for its authentic flavors and warm hospitality. yourplacethai restaurant.com Galanga Thai Restaurant Situated on State Street, Galanga offers traditional Thai flavors with dishes like Pad Thai and Panang Curry. The restaurant is known for its fresh ingredients and inviting atmosphere. galangathairestaurant. com CHINESE Ming Dynasty Santa Barbara Offering an all-youcan-eat Mongolian BBQ and a variety of traditional Chinese F O O D —H O M E .C O M

dishes, Ming Dynasty is known for its diverse menu and free delivery service. mingdynastysb.com TAP Thai Cuisine While primarily a Thai restaurant, TAP also offers a selection of Chineseinspired dishes. The restaurant is praised for its modern twist on traditional flavors and use of local ingredients. tapthaicuisine.com

began as a buying station for local shellfish. Today, it serves a variety of seafood dishes, including clam linguini and lobster rolls, all prepared with recipes inspired by coastal traditions. shellfishco.com Brophy Bros. A local’s icon in the Santa Barbara Harbor, Brophy Bros. is known for its lively atmosphere

and panoramic views. The menu features a range of seafood options, from steamed clams to oysters Rockefeller, complemented by a selection of local wines and cocktails. brophybros.com Lure Fish House This family-owned restaurant on State Street emphasizes fresh, sustainable seafood sourced from trusted providers.

The stylish, airy space offers a menu filled with organic ingredients and artisan cocktails. lurefishhouse.com The Harbor Restaurant An iconic establishment on Stearns Wharf, The Harbor Restaurant provides ocean views from every table. The venue combines elegant dining with a fun bar atmosphere,

offering a menu rich in seafood options. harborsb.com Kanaloa Seafood Market For over 30 years, Kanaloa has been a trusted source for fresh, sustainable seafood in Santa Barbara. The market offers a variety of seafood products and also features a kitchen serving prepared dishes. kanaloaseafood.com

SEAFOOD Santa Barbara FisHouse Located on Cabrillo Boulevard, Santa Barbara FisHouse offers a diverse menu featuring fresh, locally sourced seafood. Guests can enjoy dishes like lobster mac & cheese and rockfish ceviche while taking in oceanfront views. fishousesb.com Boathouse at Hendry’s Beach Nestled on the sands of Hendry’s Beach, the Boathouse provides exquisite dining with spectacular ocean vistas. The menu emphasizes fresh seafood, and the restaurant is renowned for its vibrant happy hour. boathousesb.com Santa Barbara Shellfish Company Established in 1980 on Stearns Wharf, this casual spot

Bochon’s grilled center-cut American wagyu ribeye steak with seared broccoli FOOD + HOME

DINE OUT Santa Barbara Fish Market Providing the community with fresh local seafood for over 25 years, Santa Barbara Fish Market offers a direct outlet for seafood lovers, chefs, and restaurants. Their mission emphasizes quality and sustainability. sbfish.com Moby Dick Restaurant & Oyster Bar Located on Stearns Wharf, Moby Dick offers a menu featuring a curated selection of fresh seafood, craft cocktails, and regional wines. The Oyster Bar addition enhances the dining experience with imaginative offerings. mobydicksb.com Broad Street Oyster Company Situated on State Street, Broad Street Oyster Co. is a seafood destination known for classics like fish and chips, clam chowder, and their world-famous lobster rolls. The venue boasts the largest outdoor patio in Santa Barbara. broadstreetoyster.com Shoreline Beach Café Located right on Leadbetter Beach, Shoreline Café offers a beachfront dining experience with a menu that includes burgers, seafood, and vegetarian options. 74

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It’s an ideal spot to enjoy the beauty of Santa Barbara while savoring a delicious meal. shorelinebeachcafe.com PIZZA PLACES Lucky Penny Located in the Funk Zone, Lucky Penny offers wood-fired pizzas, fresh salads, and a variety of sandwiches in a relaxed atmosphere. With a focus on local ingredients, it’s a great spot for casual dining and craft cocktails. luckypennysb.com

Santa Barbara Pizza House A no-frills pizzeria serving generous slices and classic toppings, Santa Barbara Pizza House has been a local favorite for years. Whether you’re grabbing a quick bite or enjoying a latenight snack, it

offers reliable, affordable pizza. sbpizzahouse.com Revolver Revolver is a trendy pizzeria serving New Yorkstyle pizzas with creative toppings, complemented by a selection of natural wines and craft beers.

The cool atmosphere and modern twist on classic pizza make it a must-try in Santa Barbara. revolversb.com Rozzi’s Pizza Family-owned Rozzi’s Pizza is known for its hearty, traditional pies made with fresh

ingredients. With a friendly atmosphere and a focus on quality, it remains a beloved spot for pizza lovers in the area. rozzispizza.com IRISH Dargan’s Irish Pub & Restaurant Established in

Intermezzo crispy salmon

Olio Pizzeria An upscale Italian pizzeria in Santa Barbara, Olio Pizzeria serves traditional woodfired pizzas, antipasti, and a curated wine list. With a cozy ambiance and an emphasis on high-quality ingredients, it’s the perfect spot for a casual yet refined dining experience. oliopizzeria.com Mizza Mizza is a casual eatery in the heart of downtown Santa Barbara known for its artisanal pizzas, pastas, and sandwiches. With both dine-in and takeout options, it’s a go-to spot for delicious, high-quality food in a laid-back environment. pizzamizza.com

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DINE OUT 1997, Dargan’s offers a cozy Irish pub experience in downtown Santa Barbara. Known for its traditional Irish fare, including shepherd’s pie and corned beef sliders, the pub also features live Irish music on Thursdays and Saturdays. With a warm ambiance and a selection of Irish whiskeys, it’s a popular spot for both locals and visitors. darganssb.com GERMAN Dutch Garden Try the Jägerschnitzel—pork cutlet in mushroom gravy with spaetzle. Serving classic German food Wed-Sun for lunch and dinner. Happy hour from 3-5pm. 805-453-4556 The Andersen’s Danish Bakery The Danish Pancakes with lingonberries are a sweet standout. Landmark restaurant & bakery serving Danish cuisine in an ornate, old-world dining room since 1976. andersenssanta barbara.com SB Biergarten The Currywurst is a crowd favorite, perfectly paired with beer. Casual beer garden serving German bites such as schnitzels and sausages, plus pretzels. sbbiergarten.com F O O D —H O M E .C O M

OJAI

VENTURA

AMERICAN / CALIFORNIA Rory’s Place A seasonal California restaurant from sisters Rory and Meave McAuliffe, built around local produce, seafood, live-fire cooking, and a lively raw-bar sensibility. The menu changes with the region’s farms and fishermen, making it one of Ojai’s most distinctive dinner destinations. rorysplaceojai.com

ITALIAN Café Fiore Ventura A downtown Ventura classic for Italian comfort, handmade pastas, cocktails, and a lively patio. It works as both a date-night spot and a dinnerbefore-music stop near California Street. Try the pasta specials or the braised meat entrées. cafefioreventura.com

BURMESE / CALIFORNIA The Dutchess An all-day bakery, café, and dinner restaurant pairing Southern California ingredients with the bright Burmese and Indian flavors of Chef Saw Naing. House-baked breads and pastries lead into an inventive evening menu with cocktails and a strong localsourcing philosophy. thedutchessojai.com FRENCH / LEBANESE Ojai Rôtie A relaxed patio favorite serving French-Lebanese rotisserie chicken, handmade sourdough, colorful sides, and local wine beneath a landmark tipuana tree. Its casual picnic-style cooking and strong Ojai Valley identity make it a natural stop for lunch or dinner. ojairotie.com

Capriccio Ventura A relaxed Italian café in downtown Ventura known for pizzas, pastas, salads, and approachable neighborhood dining. It is an easy stop for lunch, a casual dinner, or a glass of wine with Italian comfort food. capriccioventura.com STEAK AND SEAFOOD Prime Steakhouse & Wine Bar Ventura A classic Ventura steakhouse with a polished room, serious cuts, and a wine-driven dinner atmosphere. It is one of the stronger local choices for steak, cocktails, and private celebrations. Try a prime filet, ribeye, or surf-and-turf special. primeventura.com Lure Fish House Ventura / Camarillo / Westlake Village Lure is one of the

region’s most reliable seafood restaurants, with Ventura County locations in Ventura, Camarillo, and Westlake Village. Fresh oysters, grilled fish, clam chowder, and seasonal specials make it a cornerstone seafood pick. lurefishhouse.com Brophy Bros. Ventura Harbor Brophy Bros. brings its harborfront seafood tradition to Ventura with oysters, clam chowder, fish and chips, garlic baked clams, cocktails, and marina views. It is casual, lively, and one of Ventura Harbor’s anchor restaurants. brophybrosventura. com Water’s Edge Restaurant and Bar Ventura Harbor Water’s Edge offers marina views, seafood, steaks, cocktails, and a polished harbor setting. It is a natural fit for sunset dining, private events, and visitors who want a waterfront Ventura experience. Try the fresh fish or steak specials. watersedgeventura. com Andria’s Seafood Restaurant & Market Ventura Harbor A Ventura Harbor institution for casual seafood, fish and chips, clam chowder, grilled fish, and market-fresh choices.

It is less formal than fine dining, but essential to any serious Ventura County seafood guide. andriasseafood.com The Shoals Restaurant Rincon / Ventura Coast Set at the Cliff House Inn overlooking the Pacific, The Shoals is all about oceanfront dining, seafood, sunsets, and a true coastal escape between Ventura and Santa Barbara. Try the fresh catch or seafood pasta with a window table. cliffhouseinn.com Spencer Makenzie’s Ventura / Camarillo A local favorite for fish tacos, ahi pockets, shrimp, and casual seafood with a loyal following. It is more beach-casual than formal, but the signature fish tacos make it a Ventura County mustinclude. spencermakenzies.com The Greek Mediterranean Steak & Seafood Ventura Harbor A waterfront Ventura Harbor restaurant with Greek dishes, seafood, steaks, cocktails, and a festive patio feel. Try the lamb, seafood plates, Greek salads, and appetizers for the table. thegreekventura.com

AMERICAN / CALIFORNIA Model Citizen Ventura A modern Ventura restaurant with a stylish room and creative California cooking built around local and regional ingredients. It has quickly become one of downtown Ventura’s more interesting dinner choices. Order the seasonal specials. modelcitizenventura. com Paradise Pantry Ventura A downtown Ventura winecountry style café and market known for cheese, charcuterie, thoughtful seasonal plates, salads, sandwiches, and an intimate wine list. It is a great lunch, light dinner, or pretheater stop. paradisepantry.com Café Zack Ventura Set in a small cottage, Café Zack is a personal, intimate Ventura dining room for polished American and California cuisine. The appeal is the quiet atmosphere, careful service, and classic specialoccasion feel. cafezack.com Casa Bella Ventura Casa Bella is a refined downtown Ventura choice for brunch, dinner, FOOD + HOME

DINE OUT

Award winning clam chowder from Scarlett Begonia, served daily

cocktails, and a polished night out. The menu leans contemporary American with enough range for steak, seafood, and comfort dishes. casabellaventura.com Finney’s Crafthouse Ventura / Camarillo / Westlake Village Finney’s is an energetic gastropub with burgers, tacos, salads, pizzas, craft beer, and cocktails. It is polished casual rather than formal, but its multiple local locations make it important for the region. finneyscrafthouse.com MEXICAN / LATIN / BRAZILIAN Rumfish y Vino Ventura A Central Americaninspired gastrobar in downtown Ventura with a beautiful patio, cocktails, seafood, ceviche, tacos, and bold tropical flavors. Try the ceviche, conch fritters, fish dishes, and rumforward cocktails. rumfishyvinoventura. com Taqueria Cuernavaca Ventura A true local favorite for straightforward Mexican cooking, tacos, burritos, salsas, and affordable flavor. It is casual, fast, and beloved. Try the al pastor, carnitas, carne asada, and house salsas. taqueriacuernavaca.com Yolanda’s Mexican Café Oxnard / Ventura / Simi Valley

Yolanda’s is a longrunning Ventura County Mexican restaurant known for generous plates, margaritas, enchiladas, fajitas, and family dining. It is a classic local name with broad recognition. yolandas.com JAPANESE / SUSHI / ASIAN O-Sabi Japanese Restaurant Ventura / Camarillo O-Sabi offers teppanyaki, sushi, cocktails, and a festive Japanese steakhouse experience. It is popular for birthdays, groups, and entertaining dinners. Try the hibachi steak, shrimp, scallops, or sushi combinations. o-sabi.com PIZZA / CASUAL FAVORITES Toppers Pizza Place Ventura County Toppers is a Ventura County institution for pizza, salad bars, family dining, and local nostalgia. It is not formal, but no regional dining guide feels complete without it. Try the combination pizza and ranch dressing. topperspizzaplace.com Fluid State Beer Garden Ventura A downtown Ventura beer garden with excellent Detroit-style and creative pizzas, craft beer, and a lively community feel. Try the square pizza, seasonal pies, and rotating craft taps. fluidstatebeer.com F O O D —H O M E .C O M

DINE OUT Frontside Café Ventura A bright Ventura café with Australianinspired breakfast and lunch, good coffee, toasts, bowls, sandwiches, and a sunny beach-town feel. It is a strong choice for brunch and casual editorial coverage. frontsidecafe.com CAMARILLO STEAK AND SEAFOOD Lure Fish House Ventura / Camarillo / Westlake Village Lure is one of the region’s most reliable seafood restaurants, with Ventura County locations in Ventura, Camarillo, and Westlake Village. Fresh oysters, grilled fish, clam chowder, and seasonal specials make it a cornerstone seafood pick. lurefishhouse.com Spencer Makenzie’s Ventura / Camarillo A local favorite for fish tacos, ahi pockets, shrimp, and casual seafood with a loyal following. It is more beach-casual than formal, but the signature fish tacos make it a Ventura County mustinclude. spencermakenzies.com AMERICAN / CALIFORNIA Twenty88 Camarillo A contemporary Camarillo restaurant and bar known for polished New American dishes, craft F O O D —H O M E .C O M

cocktails, and a lively dinner atmosphere. It works well for business meals, date nights, and happy hour. Try the short ribs, steaks, or seasonal seafood. twenty88.com Latitude34 Camarillo Latitude34 brings an upscale bar-andrestaurant feel to Camarillo with a broad American menu, cocktails, and private-event appeal. It is a useful guide pick for business lunches, group dinners, and weekend dining. l34camarillo.com Adolfo Grill & Daily Bar Camarillo A historic Camarillo gathering spot serving American comfort dishes, steaks, seafood, brunch, and cocktails in a ranch-country setting. Try the pork chop, burger, brunch plates, or one of the daily specials. adolfogrill.com Finney’s Crafthouse Ventura / Camarillo / Westlake Village Finney’s is an energetic gastropub with burgers, tacos, salads, pizzas, craft beer, and cocktails. It is polished casual rather than formal, but its multiple local locations make it important for the region. finneyscrafthouse.com Wood Ranch Camarillo / Thousand Oaks / Agoura Hills Wood Ranch remains a major local player for

The Cowboy Cut Ribeye Steak at Holdren’s Steak & Seafood

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DINE OUT

Farmers & Makers Cherry Bombe descends on Paso Robles Wine Country to honor women in wine and food Hana-Lee Sedgwick

HAT HAPPENS when you bring California farmers, chefs, winemakers, and artisans together with food lovers from across the U.S. for a weekend in Paso Robles? You get Farmers & Makers, a three-day celebration by Cherry Bombe and Travel Paso spotlighting the people and stories behind what we eat and drink. Founded in 2013 as a print magazine, Cherry Bombe has grown into a media and events company championing women across the food, beverage, and hospitality industries. Its events draw people from around the country, and

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its first-ever gathering in Paso Robles brought the “Bombesquad” to the Central Coast. The festivities kicked off at the Austin Hope & Treana Tasting Cellar with a Welcome Party presented by CA Grown. California produce met Austin Hope wines as guests sipped and mingled, blended their own olive oils, arranged produce bouquets, and even judged a contest featuring California prunes. From there, Farmers & Makers unfolded with a lineup of conversations, tastings, and shared meals. At the Farmers & Makers Market, female farmers and chefs shared their stories between a walk-around tasting and artisanal marketplace. The collaborative “She’s My Cherry Pie” dinner brought together a James Beard-awarded chef and regional bakers, while a walking tour of downtown Paso showcased locals’ go-to spots. It all wrapped up with a farm-totable dinner co-hosted by Whole Foods. More than a food-filled getaway, the weekend offered a reminder that behind every ingredient and pour is a place worth getting to know. Luckily, you don’t have to wait for the next West Coast Cherry Bombe event to discover the people and products that make this part of California special. A visit to Paso Robles any time of year offers the chance to meet the farmers, winemakers, chefs, and makers shaping the region.

WHEN YOU GO:

Stay: The AVA Hotel, Hotel Cheval, Farmhouse Inn, The Piccolo, The Allegretto Eat: Grace & Rose, Les Petit Canailles, EMRE at The Ava, Finca, The Restaurant at JUSTIN, Etto Pasta Bar Drink: The Alchemist’s Garden, The Remedy, 1122 Speakeasy, Cattlemen’s Bar Sip: Alta Colina, Kukkula, Booker, Halter Ranch, Tablas Creek, Hope on Park, Tin City tasting rooms Do: Sensorio, Paso Market Walk, Distillery Trail, Farmers’ Market

tri-tip, ribs, barbecue chicken, salads, and family-friendly American dining. For a regional guide, the signature is still the barbecue tri-tip and warm rolls. woodranch.com JAPANESE / SUSHI / ASIAN Sushi Planet Camarillo A popular Camarillo sushi restaurant with creative rolls, sashimi, bento-style favorites, and a lively local following. Try the chef ’s specials, sashimi, and signature rolls. sushiplanetca.com O-Sabi Japanese Restaurant Ventura / Camarillo O-Sabi offers teppanyaki, sushi, cocktails, and a festive Japanese steakhouse experience. It is popular for birthdays, groups, and entertaining dinners. Try the hibachi steak, shrimp, scallops, or sushi combinations. o-sabi.com Basil & Mint Vietnamese Café Camarillo A clean, modern Vietnamese café for pho, vermicelli bowls, banh mi, spring rolls, and fresh herbs. It adds welcome variety to the guide and is especially strong for lunch. basilandmint.com PIZZA / CASUAL FAVORITES Waypoint Café Camarillo Airport A beloved breakfast

and lunch spot at Camarillo Airport, Waypoint is known for pancakes, omelets, burgers, aviation views, and a fun familyfriendly setting. The breakfast plates and milkshakes are local favorites. thewaypointcafe.com NEWBURY PARK STEAK AND SEAFOOD Holdren’s Steaks & Seafood Newbury Park A classic neighborhood steakhouse serving USDA Prime steaks, fresh seafood, cocktails, and a substantial wine list in a comfortable, old-school setting. A strong choice for ribeye, filet, seafood, and special-occasion dinners in the Conejo Valley. holdrens.com MEXICAN / LATIN / BRAZILIAN El Sancho Loco Taqueria Newbury Park / Thousand Oaks A popular Conejo Valley taqueria for tacos, burritos, plates, and dependable Mexican comfort food. It belongs in the guide as a casual local staple. Try the street tacos and carne asada. elsancholoco.com WESTLAKE VILLAGE ITALIAN Nonna Westlake Village A polished Italian F O O D —H O M E .C O M

DINE OUT

Natural Cafe burger

favorite for housemade pastas, refined entrées, and a warm neighborhood dining room that feels right for a date night or client dinner. Try the handmade pasta, especially a classic bolognese or seasonal ravioli when offered. nonnawestlakevillage. com Mediterraneo Westlake Village Located at the Westlake Village Inn, Mediterraneo brings California-style Italian dining to one of the area’s prettiest settings, with farm-totable dishes, a strong wine program, and an elegant patio. A smart choice for lunch, dinner, or private dining. med-rest.com

Playa Azul scallops

Casa Nostra Ristorante Westlake Village Casa Nostra offers classic Italian cooking in a comfortable, upscale setting, with pastas, seafood, veal, and well-made sauces that make it a steady Conejo Valley favorite. The house-made pastas and seafood specials are the draw. casanostrawestlake.com Tuscany il Ristorante Westlake Village A long-running Westlake Village Italian restaurant with polished service, traditional pastas, grilled meats, and a neighborhood following. Try the osso buco, veal, or a seafood pasta with a good glass of red. tuscany-ilristorante.com

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Boccaccio’s Restaurant Westlake Village Set on Westlake Lake, Boccaccio’s pairs Italian-inspired dining with one of the area’s best water views. It is popular for sunset dinners, weekend brunch, and celebratory meals. The seafood pastas and lakefront patio are the signature experience. boccacciosrestaurant.com STEAK AND SEAFOOD Lure Fish House Ventura / Camarillo / Westlake Village Lure is one of the region’s most reliable seafood restaurants, with Ventura County locations in Ventura, Camarillo, and Westlake Village. Fresh oysters, grilled fish, clam chowder, and seasonal specials make it a cornerstone seafood pick. lurefishhouse.com AMERICAN / CALIFORNIA Moody Rooster Westlake Village A family-owned, farmers-marketdriven restaurant with seasonal California cooking, sustainable sourcing, and a loyal Conejo Valley following. The menu changes, but the best move is to order several seasonal plates and share. moodyroosterwlv.com Coin & Candor Westlake Village Located at Four Seasons Hotel Westlake Village, Coin & Candor offers F O O D —H O M E .C O M

refined California brasserie cooking, wood-fired breads, elegant breakfast, and destination dining service. Try the wood-fired oven or a seasonal market entrée. fourseasons.com/ westlakevillage/dining The Cove Westlake Village Also at Four Seasons Hotel Westlake Village, The Cove brings a resortstyle setting with lighter California fare, cocktails, and a relaxed luxury feel. It is ideal for poolside dining, salads, seafood, and a polished casual lunch. fourseasons.com/ westlakevillage/dining

mole, or any of the shrimp and fish specials. los-agaves.com

2879 Grand Ave., Los Olivos. (805) 688-7265. losolivoscafe.com

JAPANESE / SUSHI / ASIAN Q Sushi Westlake Village Q Sushi is one of the Conejo Valley’s more refined sushi choices, known for fresh fish, omakase-style dining, and a quiet, polished atmosphere. Let the chef guide the meal when possible. qsushiwlv.com

Nella Kitchen & Bar Italian-Inspired Located at the Fess Parker Wine Country Inn, Nella features Romanstyle pinsas, seasonal dishes and locally sourced ingredients. Craft cocktails and a selection of local and international wines round out the experience. Lunch and dinner. 2860 Grand Ave., Los Olivos. (805) 686-1359. nellakitchen.com

WINE COUNTRY

Finney’s Crafthouse Ventura / Camarillo / Westlake Village Finney’s is an energetic gastropub with burgers, tacos, salads, pizzas, craft beer, and cocktails. It is polished casual rather than formal, but its multiple local locations make it important for the region. finneyscrafthouse.com

STEAK AND SEAFOOD The Willows Located at the Chumash Casino Resort, The Willows offers an upscale dining experience with prime steaks and seafood options. You’ll want to be sure to try the 8 oz. A5 Japanese Wagyu Filet as a standout choice. This premium cut is renowned for its unparalleled tenderness and rich marbling, making it a favorite among steak enthusiasts. chumashcasino.com

MEXICAN / LATIN / BRAZILIAN Los Agaves Westlake Village / Oxnard The Santa Barbara favorite has a strong regional presence with Mexican seafood, mole, enchiladas, tacos, and fresh salsas. Try the seafood enchiladas,

Los Olivos Café California Cuisine Seasonal wine country cooking features produce from the restaurant’s own nearby organic farm. Salads, pizzas and thoughtfully prepared dishes make this downtown café a welcoming stop for lunch or dinner.

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Dos Carlitos Mexican Handmade tortillas, open-fire grilled meats and fresh salsas anchor the menu at this lively Mexican restaurant. Enjoy margaritas and an extensive tequila selection indoors or on the sunny patio. Lunch and dinner. 3544 Sagunto St., Santa Ynez. (805) 688-0033. doscarlitos.com S.Y. Kitchen Italian Rustic Italian cooking showcases fresh pasta, seasonal produce and locally sourced ingredients in a welcoming farmhouse setting. Cocktails and wine complement the menu. Lunch and dinner. 1110 Faraday St., Santa Ynez. (805) 691-9794. sykitchen.com

THE LAST WORD

Spirits of the cellar:

Wine pundits from the hereafter

VERY OCTOBER I CONVENE a tasting panel whose members share one qualification: They are all deceased. Their palates, however, remain remarkably lively, and their opinions have only sharpened with time spent underground, which, as any winemaker will tell you, is where the best things age. I reach these macabre arbiters through my Ouija Master 5000, the only board with reliable reception from The Great Beyond. Edgar Allan Poe appeared first, and naturally scrutinized a sample of Amontillado sherry: “Nutty, bone-dry, with a finish that lingers far longer than one expects, rather like a gentleman bricked up in a wall. It melds perfectly with ‘The Fortunato Charcuterie Board,’ paper-thin prosciutto paired with deviled eggs. It’s ideal for a dear friend, provided you can lock him in the cellar long enough to finish the overstuffed appetizer.” 82

FOOD + HOME

By Bob Wesley Mary Shelley assessed a field blend of her own devising, stitched together from grapes harvested at a dozen different vineyards after midnight. “Zinfandel for the heart, Petite Sirah for the backbone. Notes of graveyard loam and dark cherry.” I served it with “The Monster’s Combo” — charred beef sliders crudely held together by a single rosemary skewer bolt, plus two ghoulishly zestful sides. It is a dish far more coherent than the sum of its parts, which is “frankly” more than Mary could say for her other creation. Washington Irving waxed poetic about a Pinot Noir from a drowsy little New York valley. “Baked apple, spiced gourd, a whisper of woodsmoke. It demanded a pan-seared duck breast over a wood-smoked pumpkin purée. The Headless Horseman eagerly asked for a glass, then realized he had nowhere to put it.” Bram Stoker raved about a brooding Syrah.

“Opened at dusk. Black as a vampire’s cape, with tannins that really bite. Paired with herband-garlic-crusted lamb lollipops drizzled in a blood-red pomegranate reduction. My dinner guest, a count from Transylvania, declined a glass, explaining that he prefers his reds straight from the neck. He also detected garlic on the lamb, panicked, and left before sunrise.” Eventually, as the candles faded, the heartshaped Ouija planchette twitched toward the door. My guests were leaving, as spirits do, without even offering to help with the dishes. Poe pocketed the last of the Amontillado, the count made off with the pomegranate reduction, and the Headless Horseman took a pumpkin for the road. They’re all dead to me now. As for me on Halloween, I’ll be imbibing something unutterably dark, turning off the lights, and keeping the front door locked. Cheers, and sleep well. If you can. F O O D —H O M E .C O M