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A Season of Flavor & Craft
As autumn settles in along the coast, Santa Barbara becomes a toast to craft: each sunrise brings cooler air, the farmers market bursts with seasonal produce, and our community’s creative spirit thrives.
Our Coffee Guide highlights the locals defining the scene—from Dune , where US Barista Champion Kay Cheon leads in-house roasting and experimental blends like orange-cardamom lattes, to Handlebar, founded by former pro cyclists, and roasting with beans from Africa, and Central and South America in a space loved by cyclists and creatives. Dart in the Funk Zone gives us a community garden, supporting local art with each bean sale. You’ll also find Santa Barbara Roasting Company (RoCo) with its nostalgic murals and over 70 fair-trade varieties. Plus, neighborhood favorites Little King , Considered Coffee , and Zaca , rounding out our local cafe culture.
We’re also honored to introduce Karen and Elliott Reese of Fuego y Humo Mezcal, the first locally founded mezcal brand in the 805. Their artisan spirits—crafted with no additives and traditional tahona crushing methods—reflect the complexity of Oaxaca agave varietals and offer a richly layered heritage in each sip.
At the corner of food and harvest, Carr Winery and Big Pond Ranch bring fall’s abundance to the table, while the farmers market showcases local produce for seasonal gatherings. Mom and chef, Brittany Meadth, shares about three days in the kitchen with friends and their kids, shot by local lensman Josh Greutzmacher.
We’re also pleased to welcome Eliza Hoar, the new Food & Beverage Director at Rosewood Miramar Beach, whose arrival brings fresh culinary energy and hospitality promise to our coastal dining scene.
Each story this month is rooted in craftsmanship, connection, and full-bodied experience. Thank you for inviting us into your home. We’re honored to be your guide to the makers and creators shaping the flavors of our community.
1: Krista van Nieuwburg, Cassie DiLaura & Jennifer Zacharias 2: Leanna and Matt Cramer of Lou in Los Olivos 3: Doreen and Kent Eyman, owners of Big Pond Ranch 4: Patricia Castillo of Sotheby’s International Realty 5: Matt and Cate Stoll 6: Dixie Chicks 7: Hailee Taylor, Santa Ynez Rodeo Queen, and Paige Stegly, Miss Santa Maria Elks Rodeo
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ATLAS IMAGERY
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EMMANUELLE PICKETT
KATHRYN BOYD BROLIN PHOTOGRAPHY
In The Kitchen
ARTICLE BY BRITTANY MEADTH PHOTOGRAPHY BY JOSH GRUETZMACHER
Last summer, I hosted a three-day Mommy and Child cooking class—an experience I’ll never forget.
Each day built upon the last, as we explored everything from the perfect French omelet and the art of sourdough bread to table setting, roasting chicken, and creating delicious desserts. It was heartwarming to see the kids fully immersed, whisking, kneading, and learning alongside their moms.
To make the final day extra special, I invited my dear friend—and talented photographer—Josh Gruetzmacher to capture the magic. He took portraits of each mom and child, creating lasting memories they could take home. It was such a joy to gift everyone those sweet moments.
For me, cooking is where food and community come together. It’s never just about the meal—it’s about connection, laughter, and creating memories that linger beyond the kitchen.
That’s also the heart behind Meet Me in the Kitchen, my online membership program. Each month, members receive four cooking videos along with recipes and a shopping list, making it easy to follow along at home.
I also offer in-person cooking classes in Montecito. These are a great way to dive deeper, cook side-by-side, and enjoy that special in-the-kitchen connection with others.
Whether your toddler is stirring the sauce or your teen is chopping vegetables, the kitchen can be a place where the whole family reconnects. My hope is that cooking becomes something you look forward to— not just another task. Because in the end, it’s not just about the food—it’s about the moments you create while making it.
IG: @thismomentinthyme thismomentinthyme.com
AUSTIN LAMPSON
Our world is changing—ignoring that isn’t an option.
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We believe in working with good people—because working together works!
ARTICLE BY ZOE ECHTERNACHT
PHOTOGRAPHY BY JOSH GRUETZMACHER
OUR COFFEE COMMUNITY
Zoe here, your resident lover of food, all things local, and owner of the Instagram @bitemesb
Originally from Santa Barbara, I’ve had the joy of watching the food scene expand over the years. What’s been especially thrilling in the last five years is the growth of the coffee roasting community. Now we have a solid foundation of business owners passionate about bringing great coffee and good vibes to town. Here, I find out what makes their coffee so special.
“I figured I may as well do it my way with generosity, community, quality, candor, and some fine-ass systems, to boot.”
CONSIDERED COFFEE:
Owner Pia Beck stumbled into her venture, Considered Coffee, bringing us her coffee love through mobile methods. She built her business backwards, “with profit as an outcome, and people as the driving force. I figured I may as well do it my way with generosity, community, quality, candor, and some fine-ass systems, to boot.”
Their first vehicle, a 1965 VW Bus, is parked at the Santa Barbara Mission, Friday - Sunday. Their second is a 1998 school bus named Shortie, you’ll find parked around town, Tuesday - Sunday. Know where they are by watching their IG stories or signing up for texts.
Considered focuses on the human experience and features Handlebar roasts. Pia believes in “closed loop” business practices supporting local vendors. They source high quality ingredients from others, and turn them not only into a delicious cup of coffee, but “an unexpected, inspiring, and memorable moment in our customers’ day.”
INSIDER ORDER: Seasonal specials and their house-made syrups
Pia Beck, Considered Coffee
David Dart, Erika Carter, and Tom Stanley brought together different work experiences to open Dart. They began roasting in 2015 for a few wholesale accounts out of the back of Greenhouse Studios in the Funk Zone. Since, they’ve evolved into namesake locations in the Funk Zone, the Harbor, and Carpinteria.
They roast their coffee with care, served by friendly, familiar faces. In turn, they’re garnered strong staff and community support.
David Dart shared that coffee production is seasonal like grapes: “Each origin produces its product (coffee beans) at different times of the year. We historically source from Guatemala, Mexico, Peru, and Ethiopia for our organic, specialty-class green coffee beans.”
Their favorite Guatemalan and Peruvian coffee are always on bar at Dart as drip or espresso options. Both offer chocolate and caramel flavors with hints of citric acidity.
INSIDER ORDER: Iced matcha or specialty lattes with honey
DUNE: DART:
Formerly known as The French Press, Dune began in 2009 when Julia Mayer and Todd Stewart wanted to bring specialty coffee to Julia’s hometown of Santa Barbara. Their mission is to make specialty coffee accessible, approachable, and fun.
Community is at the forefront of everything Dune does. Through coffee, Dune has the opportunity to make a positive impact across the globe and here.
“We have about 10 sourcing partners,” says COO, Mal Preheim. “95% of our coffee is sourced through direct trade, meaning we have a personal relationship with those producers through a sustainable supply chain. Our producing partners can depend on us to make improvements, take risks, and be paid.”
Their go-to Zip Zinger blend can be brewed as a cozy cup of drip or an espresso shot. With notes of chocolate and stone fruit, it’s versatile and reliable.
INSIDER ORDER: A cappuccino or switch it up with an espresso tonic
Todd Stewart, Dune
Dart’s Patrick Malberg, David Dart, and Mike Ayscough
Former professional cyclists Aaron Olson and Kim Anderson opened Handlebar Coffee Roasters in 2011 after a year of roasting beans out of their garage. They wanted to create a community space for locals to enjoy good coffee, reminiscent of their favorite European cafes. Now they operate multiple locations and sell their beans wholesale.
They believe everyone can enjoy a drink in their day that offers a resting moment without breaking the bank. They offer a fun, casual experience to work or meet with friends and family. A place you can call home for 10 minutes or a few hours.
While the owners are still hands-on, Geoff Leech is their head roaster and manages wholesale accounts. Geoff’s favorite is from Guatemala’s Antigua region; a well-rounded coffee with a harmonious balance of acidity, complexity, body, and clean cup feel.
INSIDER ORDER: The Gibraltar or a matcha (for non-coffee drinkers)
LITTLE KING: HANDLEBAR:
Little King is the manifestation of married couple and co-owners, Grace Gates and Ryan Dobosh. Their story has some magic. They spent years running fine dining restaurants and falling in love over coffee. When their son, Roger, (THE Little King) was born, they decided to leap and open their venture.
They have a Buellton cafe and recently expanded at The Post in Montecito. Little King brings extensive hospitality backgrounds to the community. They source, bake, and build drinks with the same intention they would at a Michelin-star restaurant. Then they present that product with joy. They believe excellent service doesn’t require a special occasion and should be infused into everyday life.
They get their beans from family-owned Coastal Coffee Collective, who source from around the world and roast with intention. They developed the Little King Espresso Blend (Brazil & Rwanda) with Coastal Coffee Collective to create a balanced espresso with a deep, chocolatey foundation and bright top notes.
INSIDER ORDER: Little King espresso cut with an equal amount of steamed milk served in a Gibraltar
Grace Gates, Little King
Geoff Leech, Handlebar
SB ROASTING COMPANY:
Current owner Brolin Russell’s father started Santa Barbara Roasting Company in 1988, the year Brolin was born. He’s been in the coffee business his whole life, literally. They have an incredible team, and one standout is their master coffee roaster, who’s been working with them for 20 years.
The Russell family started with a coffee cart on the UCSB campus, then opened the cafe they still operate on Motor Way. They have a unique approach to sourcing and roasting beans, and a laid-back attitude towards coffee.
They import origins of green coffee from around the world. From those, they produce about 60 coffee offerings, ranging from blends to naturally grown (also known as organic) to flavored and decaf. Coffee is graded on a scale from 1-100. Anything above a score of 80 is considered “Specialty Coffee.” The importer they use doesn’t import anything under an 82, so all their coffee is gourmet.
INSIDER ORDER: Iced vanilla latte with espresso Milano or a flat white with cinnamon on top
Brolin Russell, Santa Barbara Roasting Co.
“[we’re] committed to roasting coffee that will remind people of the beauty of our spectacular part of the world where the land and the mountains meet the sea.”
ZACA:
Hayley Firestone and Dennis Patrick started Zaca Coffee in 2021. Hayley and her husband have a sweet morning ritual: 20 minutes of quiet time with their coffee to catch up before they head off into the world. It’s important to them, and they’ve seen how coffee is important to the many people who visit their shop.
The Zaca team spent their 2020 Covid year learning and tasting. Once they decided the blends and roasts they wanted, they established a relationship with a specialty coffee importer in LA who sources beans mostly from Guatemala, Peru, Columbia, Brazil, and Ethiopia.
Llama and Yama blends are the cornerstone of Zaca, offering great-tasting, easy-to-drink coffee. Rooted in community, they’re “committed to roasting coffee that will remind people of the beauty of our spectacular part of the world where the land and the mountains meet the sea.”
INSIDER ORDER: Yama flat white with a 1/2 scoop of chai with whole milk
Hayley Firestone and Grant Thomas of Zaca
Fall at the Farmers Market
What’s in season and how I’m using it
There’s something about fall in Santa Barbara that’s grounding—cool mornings, softer light, and the rich colors of the season starting to show up at the farmers market. The market is one of my favorite weekend rituals, and each week feels like a new celebration of what’s growing locally.
This time of year, some of my favorite produce shows up: persimmons, figs, pomegranates, delicata squash, and local wild mushrooms. Whether I’m planning a cozy dinner or just looking for something fresh and inspiring, these fall ingredients always find a way into my kitchen.
WHAT’S IN SEASON PERSIMMONS
I wait all year for these. Fuyus are my go-to. I slice them thin and add them to salads or eat them straight with a squeeze of lime and a pinch of sea salt. Hachiyas, on the other hand, I’ll let ripen until they’re pudding-soft and bake them into muffins or breads. The color alone— glowing deep orange—makes me happy.
FIGS
Figs are a fleeting gift. Their natural sweetness and soft texture pair so well with creamy
goat cheese or tucked into a grilled cheese sandwich with arugula. I love searing them in a skillet with a little butter and honey—a simple treat that tastes like fall.
POMEGRANATES
Cracking open a pomegranate and scattering those ruby-red arils onto anything—roasted squash, yogurt, or even oatmeal—always brings brightness into a dish. They add that pop of tart-sweet crunch that elevates everything.
DELICATA SQUASH
Delicata might be the most underrated squash of the season. It’s beautiful, cooks quickly, and you don’t have to peel it— what’s not to love? I roast slices with olive oil, salt, and fresh rosemary until they’re caramelized and golden. And my kitchen smells amazing.
LOCAL MUSHROOMS
The earthy scent of mushrooms after the first rains makes me think of cool hikes and warm dinners. I like to sauté them in butter with a little garlic and thyme, then spoon them over toast or stir them into risotto.
The earthy scent of mushrooms after the first rains makes me think of cool hikes and warm dinners. “
BRIE, MUSHROOM + SAGE CROSTINI
ingredients:
• 1 baguette: sliced into ½-inch rounds
• 6 oz triple cream brie: rind on or off, sliced small
• 8 oz cremini or mixed wild mushrooms: cleaned and thinly sliced
• 2 shallots: thinly sliced
• 2 cloves garlic: minced
• 1½ tbsp fresh sage chopped (plus a few whole leaves for garnish)
• 3 tbsp olive oil
• 1 tbsp butter
• Salt & pepper
Makes ~12 crostini
directions:
Step 1. Preheat oven to 375°F. Arrange baguette slices on a baking sheet and brush lightly with olive oil. Bake 7–8 minutes until golden and crisp, flipping halfway.
Step 2. In a large skillet, heat 1 tbsp olive oil and the butter over medium heat. Add shallots and cook until softened, about 2–3 minutes. Stir in garlic and chopped sage, cook 30 seconds until fragrant. Add mushrooms, season with salt & pepper, and cook until golden and tender, about 5–7 minutes. Taste and adjust seasoning.
Step 3. Place a piece of brie on each toasted baguette slice. Spoon warm mushroom-shallot mixture over the brie. Optional: return to the oven for 2–3 minutes to melt the brie for extra gooeyness.
Step 4. Garnish with whole sage leaves (you can fry them quickly in a bit of oil for a crispy touch). Serve warm.
RYAN & JESSICA CARR
Wine QA with Carr Winery
ARTICLE BY MEAGHAN CLARK TIERNAN PHOTOGRAPHY BY ATLAS IMAGERY
It’s been more than 25 years since Carr Winery’s Ryan Carr first made wine in a trash can. “We started with 10 cases in the garage, and now we’re at 4,500 cases total. We’re still small, but that’s where we plan to stay,” says Jessica Carr, General Manager and Ryan’s partner (in life and business).
YOUR LABEL HAS RYAN’S LAST NAME. WHY?
“Ryan is our winemaker but he’s also in the field, growing the grapes. He really knows the grapes, not only growing it, but making it—a lot of people do one or the other.”
WHAT MAKES CARR STAND OUT FROM OTHER
WINERIES IN THE AREA?
“We are one of the few wineries in downtown Santa Barbara. [For guests] to see the whole experience—from crush to press, fermentation, aging, and bottling—it’s unique. When people come in, especially during harvest, they’ll see the barrels and get a feel of the process.”
WHAT ARE SOME MEMORABLE EVENTS CARR HAS
HELD?
“I love our winemaker dinners because you see what different chefs can do with our wines. It’s fun to give them the wine to taste, we talk about ideas for the food pairings, then see what actually comes out.”
carrwinery.com
Carr’s winemaker dinner at Big Pond Ranch, where Ryan tends the vineyards. In the heart of Santa Ynez Valley, Big Pond Ranch is a unique five acre estate combining country charm with a resort-like atmosphere. Surrounded by breathtaking landscapes, rolling vineyards, and stunning mountain views, it’s an idyllic retreat that captures the essence of wine country and ranch life. Whether you are seeking a serene getaway, or a place to entertain family and friends, this remarkable property provides endless opportunities for relaxation and adventure.
bigpondranch.com
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Mezcal is Life
ARTICLE BY MEAGHAN CLARK TIERNAN
PHOTOGRAPHY BY TRISTIN TRACY & JUAN PABLO BARBARA
A third-generation maestro based in San Dionisio Ocotepec (about 90 minutes southwest of Oaxaca), Jose Manuel Mendez is more than someone who makes mezcal. Fuego Y Humo’s mezcalero is a craftsman, a true creative. His work is earnest and tough— there is no AI tool that will harvest 180 pounds of Tobala or mill by tahona. However, the traditional, artisanal way is what attracted Mendez’s mezcal to Elliott and Karen Reese, founders of Fuego Y Humo.
Fuego Y Humo (“Fire and Smoke”) works with Mendez’s family farm to distribute his mezcal stateside. “If you want to try Jose’s mezcal [in the US], the only way you can get it is under Fuego Y Humo,” Elliott says. “Or you can visit him in Oaxaca.”
“IT
TASTES LIKE A DRY, HOT DAY IN AN OLD WESTERN FILM.”
There was something that captivated Elliott and Karen the first time they visited Jose. His craft was perfected over time; inherited from both his father and grandparents, the former whom still live on site to help occasionally with the distillation. But it was also his entrepreneurial spirit. “It was very serendipitous that he was ready to take that leap of faith [with his business],” Elliott said. “And obviously, he made great mezcal.”
Mendez is doing something special with agave that has yet to be found stateside. While his business was growing locally—picture a beautifully rustic setting in the mountainous region of Tlacolula, where clear bottles are sold at farmer’s markets or through word of mouth—the Reeses wanted something that would change the conversation around mezcal in the States.
“We’re all about the traditional way that you drink and enjoy mezcal, which is neat,” says Elliott. When the Fuego & Humo team educates local businesses (like Sama Sama, Augie’s, and Los Agaves) about their mezcal, each varietal— Espadin, Wild Tobala, and Wild Tepeztate—is treated like a wine pairing.
The three varieties have distinctive tastes, ranging from smoky to sweet, which helps broaden people’s understanding of this complex spirit. “It’s a misunderstood spirit,” Elliott says. “Everyone knows tequila, but not many people know mezcal yet.”
As “one of the most complex and beautiful spirits,” according to Elliott, the arduous process for each batch of mezcal begins years before. Mendez often harvests local or wild agave, some of which have grown for three decades, as far as two hours from his home, and brings them back to the family farm, where distilling takes place.
“We hope to keep Jose busy and build the business together,” says Elliott.
For the current batch on Santa Barbara shelves, production was completed in 2022, and the mezcal rested for two and a half years before being released in the US. “It tastes like a dry, hot day in an old western film,” writes a reviewer on Mezcal Reviews.
Sip Fuego y Humo locally at Sama Sama, Santo Mezcal, Augies, and Los Agaves. Sama Sama’s in-house tajin/spice salt. Custom decanter and shot glasses courtesy of Santa Barbara Art Glass.
fuegoyhumo.com
Mezcalero Jose Manuel Mendez and crew
Mezcalero Jose Manuel Mendez
BISHOP DIEGO OPEN HOUSE
Cocktail
Crusader
In another setting, Eliza Hoar might be considered a mad scientist. At Rosewood Miramar Beach, she’s Director of Bars. The Equal Measure alum, who made a name for herself in New York under Matt Resler, took over the bar program at Montecito’s prestigious resort in May. Rosewood Miramar Beach wasn’t mincing words when, upon posting her announcement on Instagram, said she was there to shake things up. Not only is she a seasoned mixologist with loads of accolades, she also has the honor of being the first female Director of Bars for the hotel.
ARTICLE BY MEAGHAN CLARK TIERNAN PHOTOGRAPHY BY ROSEWOOD MIRAMAR BEACH, SAMANTHA DURBIN
“It really shows me where this whole industry has gone,” she told me in July. “[It’s] a special moment for me.”
In a few months, Hoar has already lived up to the hype. She has changed five cocktail menus, including signature spirits at the Michelin-starred Caruso’s, with plans to reinvigorate The Manor Bar Chronicles of Cocktails experience by January.
An ingredient-first mixologist who cares more about the process than the booze, Hoar is right at home in the sprawling five-star hotel flush with seasonal and local produce within reach. Expect bright pink hues made from local pluots, creamy shades of green created by avocado or levitating foam culled from basil. Whatever is available within a 50-mile radius, Hoar says, is sourced for the beverage menu—if not directly from the property’s bite-size vegetable garden.
“The amount of very cool, unique ingredients that are available so close to here is amazing,” she says. “It’s been so inspirational.”
The New York native started “slinging lobsters” at Route 66 in Bar Harbor during her family’s summers in Maine. But it wasn’t until her return to New York, after a stint in Aspen, that she really fell in love with mixology. A few moves, competitions, and prestigious titles later, including
a spot on Esquire’s Top Bars list and North America’s 50 Best Bars while Bar Principal at Jackson Cannon’s Boston bar, Hoar was ready for something bigger. “I wanted to challenge myself,” she says.
This role isn’t for the faint of heart, as the resort has 153 luxury guest rooms with 10 dining options, but Hoar, the New Yorker, has dove in. Expect more from the beverage program to come—including expansion of the canned cocktails she introduced this summer at the pool, a partnership with Godmothers Bookstore, new appearances for the guest bartender series, and more.
PALI ADVENTURES OFFERS KIDS THE KIND OF FREEDOM ONLY FOUND OUTSIDE
Another summer come and gone. Did your child have a memorable one being outside, playing, and moving? Going beyond their comfort zone? We believe kids should get to play all day for as long as life permits, especially in the summer.
Our friends at Pali Adventures offer a oneof-a-kind overnight summer camp in the San Bernardino mountains for kids ages 7.5–16. With more than 25 specialty programs, campers can choose their own adventure. From flying on a trapeze to starring in a film, becoming a secret agent to learning to DJ, campers design their perfect summer while building lifelong skills.
Pali Adventures believes camp should be more than fun—it should be formative. “Society connects through the digital, not the physical,” says Kley Sippel, Chief Operating Officer of Pali Mountain. “Summer camp offers a unique experience for kids to learn how to connect human to human, unfiltered…focused first on the experience at hand, not how it shows up on Instagram.”
Since 1999, Pali Adventures have created a space where kids can safely take risks, explore who they are, and grow into their most confident, independent selves. While the activities are epic, the transformation is what sets them apart.
“There’s a shift in confidence, no doubt,” says Sippel. “I’ve seen kids who are scared of performing end up headlining at Palichella [our version of a rockstar festival], a young guy scared of heights fall in love with trapeze, a young girl find her voice through film.”
Camp is where kids learn how to take on life’s challenges. How to get knocked down—and get back up again. It’s where they build resilience, explore who they are, and form friendships that can last a lifetime. Plus, after another school year, Sippel points out, “Kids need time to unwind. School years are intense these days. Summer camp provides one of the last places possible to truly unplug—where your kids feel free, and you, as a parent, feel they’re in a safe space.”
Whether it’s one week at Pali or another camp closer to home, don’t let another summer pass behind a screen. Let your child explore and grow. Let them remember what it feels like to just be a kid.
Learn more and register for 2026: paliadventures.com
A SELECTION OF UPCOMING LOCAL EVENTS
OCTOBER 3RD – 5TH
The 39th California Avocado Festival
Downtown Carpinteria on Linden Avenue between Carpinteria Avenue and 6th Street | 1:00 PM
3 full days of Peace, Love and Guacamole! We have 60+ bands, 3 stages, 50 arts & crafts and commercial vendors, 15 delicious food vendors. All proceeds of the festival go to the Carpinteria Education Foundation and the Future Farmers of America! Friday - 1pm to 11pm Locals Block Party | Saturday - 10am to 10pm | Sunday - 10am - 7pm
OCTOBER 9TH – 10TH
6th Annual Nature Track Film Festival @naturetrackfilm
Camino Real Cinemas, Goleta | 12:00 PM
Experience an exciting celebration of nature and outdoor adventure brought to life through film. Featuring outstanding works from national and international filmmakers, the festival captivates and inspires audiences with compelling stories that showcase the beauty, diversity, and importance of the natural world. All proceeds support NatureTrack.
OCTOBER 18TH
22nd Annual Santa Barbara Harbor & Seafood Festival
Santa Barbara Harbor | 10:00 AM
One of our community’s most cherished events. Timed to celebrate the opening of lobster season, the festival showcases fresh, regional seafood in addition to live music, maritime education, free boat rides, children’s activities, vessel tours, merchant goodies, and more. There’s fun to be had for all ages.
CONTINUED
OCTOBER 18TH
The 41st Annual Santa Barbara Vinters Festival
Vega Vineyard and Farm | 1:00 PM
Guests can taste wines from 70+ wineries, meet winemakers and winery owners, savor gourmet food from dozens of regional restaurants, chefs, farmers, and ranchers, listen to live music, and drink sparkling wine in The Bubble Lounge. Early entry admission ticket grants you a 60-minute early entry into the festival at noon. GA tickets start at $125/each.
OCTOBER 18TH
Mission Creek Beer Festival
@sbnature
SB Museum of Natural History | 2:00 PM
The Mission Creek Beer Festival will be a unique day under the oaks at the Santa Barbara Museum of Natural History. Local restaurants will pair small bites with some of the best breweries in the region. Live music, brewery insights, and the chance to meet Museum education staff enhance your tasting experience and knowledge of the Museum’s programs.
OCTOBER 26TH
Boo at the Zoo @santabarbarazoo
Santa Barbara Zoo | 5:00 PM
As one of Santa Barbara’s most beloved Halloween happenings, Boo at the Zoo features trick-or-treating, Zoo Train rides, a hay bale maze, creepy-crawly animal encounters, mad science experiments, bounce houses, dancing, and more! Tasty treats and booo-zy adult beverages are available for purchase.
Want to be featured?
C O RDIALLY INVITES YOU TO:
BAYOU D OWN UNDER . .
THE 24TH ANNUAL BENEFIT FOR THE SANTA BARBARA RESCUE MISSION
Honoring Janet Rowse
Saturday, October 4, 2025, Two O’Clock in the Afternoon
The Grand Lawn at Sandpiper Golf Club
Santa Barbara’s most popular Silent Auction • Dine on the Lawn by Pure Joy Catering
Please go to sbrm.org/bayou25 for details and to purchase tickets for this event
All proceeds to bene t the Homeless Guest Services and state-certi ed Drug and Alcohol Treatment Programs of the Santa Barbara Rescue Mission
