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Food & Drink O C TO B E R 2 02 6

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LIFESTYLE LETTER

Fresh from the Santa Barbara Coast

October 2026 PUBLISHER

Matt DeMarcus | matt.demarcus@citylifestyle.com P U B L I CAT I O N D I R E C TO R

Sara DeMarcus | sara.demarcus@citylifestyle.com

At our house, we have become a little unreasonable about growing food. We are in our fourth year of planting what started as a normal garden and has somehow turned into 18 varieties of tomatoes, cucumbers, green beans, peppers, berries, herbs, onions, corn, broccoli, and enough fruit trees to make me question whether we are gardening or quietly starting a small farm. I am not sure we planned it that way, but somewhere along the line we realized how much better food tastes when it is fresh, simple, and grown with a little care. Also, with kids, there is a very real difference between having snacks in the pantry and having strawberries, tomatoes, cucumbers, and blackberries within reach. They will find something to snack on either way. We are just trying to tilt the odds in favor of something that came out of the ground. That is one of the things I love about food on the Santa Barbara Coast. Whether you are cooking at home, visiting a farmers market, sitting down at a favorite restaurant, or trying somewhere new, there is a real appreciation here for seasonal ingredients and the people who know what to do with them. This month’s Food & Drink issue is a reminder of just how much talent surrounds us. We are fortunate to live in a place where chefs, winemakers, owners, farmers, and hospitality teams bring a level of care and creativity that would stand out anywhere. Some have reputations that reach far beyond Santa Barbara, yet they choose to cook, pour, serve, and build here. That says something. It also gives the rest of us a good reason to break out of our usual routines. In this issue, we spend time with places like Ospi and Ancora, where thoughtful food and hospitality are part of the experience. We hope this issue encourages you to revisit an old favorite, try somewhere new, and appreciate the remarkable food and drink community we are lucky to have right here on the coast.

E D I TO R

Lena Ibarra CONTRIBUTING WRITERS

Matt DeMarcus, Don Seaman, Amy Bailey, Cheryl Parton C O N T R I B U T I N G P H OTO G R AP H E R S

Lena Ibarra, Max Milla, Nick Shamblott, Amy Bailey, Janie Jones

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Rachel Kolich LAYOUT DESIGNER Adam Finley QUALITY CONTROL SPECIALIST Hannah Leimkuhler

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Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Santa Barbara Coast City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

14 Featured

20 30

Print Prestige Meets Digital Power.

WHY CHOOSE BETWEEN PRESTIGE AND PLACEMENT?

Departments

An Anchor Here

A restaurant built around simplicity, memory, and return.

Right at Home

Ospi finds its place in Montecito

Let the Wild Rumpus Begin

Take a page from children’s literature for classic birthday party themes

Lifestyle Letter

City Scene

Business Monthly

Chef ’s Selection FOOD + BEVERAGE

Now Open FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

How To FOOD + BEVERAGE

Inspired By FOOD + BEVERAGE

Party Planning LIFE + CULTURE

Events

With City Lifestyle’s co-branded print + digital packages, your business captures attention wherever our community is looking. Build unmatched local credibility on the page, and drive immediate action online. Ready to double your local reach? Contact your local publisher by scanning below.

ICONIC An award-winning culinary destination on the Pacific, Caruso’s at Rosewood Miramar Beach pairs exceptional coastal cuisine with the effortless glamour of the American Riviera. Honored with both a MICHELIN Star and MICHELIN Green Star, and Wine Spectator’s prestigious Grand Award, Caruso’s invites guests to dine al fresco above the sand with sweeping views of the Pacific as we celebrate the vibrant bounty of the Central Coast. +805 900 9838 rosewoodhotels.com/miramar rosewoodhotels.com

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1 – 2: Westmont College Launches All-Ages, Year Round Music Academy 3: Sea League participants explore the Santa Barbara Channel, building confidence and connection through ocean access. 4: Young participants examine coastal life, turning hands-on ocean access into curiosity, learning and stewardship. 5: A Fiesta dancer brings movement, color and tradition to the stage during Old Spanish Days. 6: Colorful dancers fill the Sunken Garden stage during Old Spanish Days’ beloved Noches de Ronda. 7: El Presidente Colin Hayward and La Primera Dama Monica Hayward greet the crowd during Fiesta.

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Enjoy that Santa Barbara sunshine! Happy Hour 2:30-6pm everyday Wine, beer & amazing appetizers Breakfast, lunch & dinner Weekend Brunches Exquisite wines & European beer Viking sized Mimosas Authentic scratch made cakes, cookies & pastries Special events rooms & menus High Tea, served daily from 2pm See & be seen on our beautiful State Street patio!

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1801 E Cabrillo Blvd | Suite F | Santa Barbara, CA 93108 OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SA N TA B A RB A R AC OASTCA

OCTOBER 2026

business monthly A R O U N D U P O F N E W S F R O M LO C A L B U S I N E S S E S

Milio’s Pizza Now Open Milio’s Pizza brings New York-style slices to 801 State Street, led by hospitality veterans Miles Robbins and Kamil Jumale. The pair developed the concept with pizza consultant Anthony Falco, using organic flour and a sourdough dough fermented for more than 72 hours. The menu includes classic and seasonal pies, individual slices, garlic focaccia and soft serve, adding a casual new stop to downtown Santa Barbara.

Photography by @miliospizzasb

New Bar “The Mullet” Comes to the Funk Zone The Mullet brings cocktails and vinyl culture to the Funk Zone in a colorful new space connected to Lama Dog Tap Room. Owner Pete Burnham created the concept around analog music, a custom sound system and a rotating lineup of local DJs. Guests can move between the two adjoining spaces, while upcoming programming includes bring-your-own-vinyl nights and other music-driven gatherings. 116 Santa Barbara St.; lamadog.com.

Photography by @themulletsb

Westmont Launches Graduate Nursing Program Westmont College is expanding its downtown nursing program with its first graduate-level offerings. The newly accredited Master’s Entry Program in Nursing and Master of Science in Nursing build on Westmont’s existing accelerated nursing program, creating new pathways for aspiring and practicing nurses. Based at Westmont Downtown, the programs emphasize clinical training, leadership and service within the Santa Barbara healthcare community. Learn more at westmont.edu/nursing.

Scan to read more Photography by @westmontnursing

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It’s Pumpkin Bread Season

The Perfect Recipe For Some Autumn Comfort

Ingredients: • 1 1/2 cups all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon baking powder • 1 1/2 teaspoon ground cinnamon • 1 teaspoon nutmeg • 1/2 teaspoon ginger • 1 teaspoon salt • 1 1/2 cups canned pumpkin • 1 1/2 cups sugar • 2 teaspoon vanilla extract • 1/2 cup vegetable oil or canola oil • 1/2 cup melted butter • 2 eggs Directions: 1. Preheat the oven to 350 degrees. 2. In a mixing bowl, add the flour, baking soda and baking powder, spices, and salt. Set aside. 3. Combine the oil, butter, and vanilla in a liquid measuring cup. 4. In a mixing bowl (with a paddle attachment), beat the pumpkin, sugar, and eggs until combined. 5. Turn the mixer to low and slowly add the liquid ingredients. Let this process take about 1 to 2 minutes so the mixture becomes light and fluffy. 6. Using a spatula, fold the dry ingredients into the wet and slowly fold until the ingredients are blended. 7. Prepare a 10 x 5 loaf pan by buttering it really well and then adding a strip of parchment paper to the bottom and up the sides for easy removal. 8. Bake in a preheated 350-degree oven for 1 hour. The bread will be fully risen in the center, like a loaf. Make sure it’s fully cooked and brown on the top otherwise it will fall in the middle once removed from the oven.

C HE F ’S SE LE CT ION | FOOD + BE VE RAGE

ARTICLE BY DON SEAMAN

Connect with us

Wellness, Reimagined Our practice centers on somatic mental health therapy, an approach that explores how stress and trauma live in the nervous system. Together, we build awareness, safety, and connection so healing can happen at your own pace.

Shelly Gutensohn (310)-564-6749 www.rt-project.org @restorative_therapy_project

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HERE

AN ANCHOR

A R E S TA U R A N T B U I LT A R O U N D S I M P L I C I T Y, M E M O R Y, A N D R E T U R N .

ARTICLE BY MATT DEMARCUS PHOTOGRAPHY BY NICK SHAMBLOTT

NOW OP E N | FO O D + BEVE RAGE

Photo by Talia Helvey of Sister B Studios

“I’M COMING BACK AGAIN TO THE THINGS I’VE ALWAYS LOVED ABOUT RESTAURANTS.”

“I wanted Ancora to feel comfortable, established, almost like it had always been here,” Luca Crestanelli says. That feeling matters to him. Ancora is polished, but not formal. The bar feels easy to settle into, the tables feel close enough to give the room some life, and nothing about the space asks for too much attention. Crestanelli wants people to notice how they feel there more than how carefully everything was put together. The name helps explain where he is in his career. Ancora can mean “again” in Italian, and it can also mean “anchor.” He liked both meanings. “At this point in my career, I’m not trying to reinvent who I am,” he says. “In some ways I’m coming back again to the things I’ve always loved about restaurants—simple food, hospitality, familiarity, consistency.” Crestanelli grew up in Verona, later cooked in Los Angeles, spent years in the Santa Ynez Valley, and eventually came to Montecito. Each place changed the way he thought about restaurants. “Los Angeles taught me energy and about many ways people live and eat,” he says. “Santa Ynez taught me about ingredients,

but especially community. It’s rewarding to become part of people’s lives. And Montecito is about continuity.” That last part feels especially true at Ancora. Crestanelli is not building the restaurant around spectacle or one big experience. He is more interested in the kind of place that starts to feel familiar after a few visits. “People here understand simplicity when it’s done well,” he says. “They appreciate beautiful ingredients, seasonality and good hospitality, but they don’t necessarily need a lot of complication around it. Not for their everyday.” The roots of that approach go back to Verona. When Crestanelli talks about the food he remembers growing up, he does not talk about elaborate meals. He remembers things that were simply part of life: something cooking for hours, a basic pasta, roasted meat, vegetables that happened to be in season. “No need to say it was in season or local,” he says. “It simply was.” There is something revealing in that answer. Much of what gets described now as seasonal, local or ingredient-driven was not a philosophy to him then. It was just food. CONTINUED >

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That memory still shapes the way he cooks. “The simplest ones probably carry the most memory for me,” he says of the dishes at Ancora. “They’re not about showing technique. They’re about doing something very recognizable as well as you possibly can.” The restaurant follows the same instinct. The point is not to prove how much thought went into every detail. It is to make the whole experience feel natural enough that people want to come back. That may be why the restaurant feels less like a statement about what comes next and more like a collection of things he knows matter after years spent cooking and hosting in different places. That is where the other meaning of Ancora comes in. “The idea of an anchor also feels important,” Crestanelli says. “A restaurant can become a place where people connect, both in the community and the team that works it.” He keeps his idea of a successful night simple too. “I hope they leave happy and already thinking about coming back,” he says. “I would rather they remember that they ate really well, they were taken care of, the room felt good, and they had a great evening.” He is not asking for much more than that.

“THE SIMPLEST ONES PROBABLY CARRY THE MOST MEMORY FOR ME. THEY’RE NOT ABOUT SHOWING TECHNIQUE. THEY’RE ABOUT DOING SOMETHING VERY RECOGNIZABLE AS WELL AS POSSIBLE.” 16

NOW OP E N | FO O D + BEVE RAGE

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Right at Home

Ospi finds its place in Montecito ARTICLE BY MATT DEMARCUS | PHOTOGRAPHY BY MAX MILLA

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

Ospi had been trying to get into Montecito for a while. The team started looking in 2020, but finding the right space was harder than expected. Some opportunities went to other groups. Others just did not feel right. Then the Runyon Group reached out. “Everything aligned perfectly,” chef Jackson Kalb says. “It was better than we could have dreamed.” The location gave Ospi something that is not always easy to find in Montecito: a newly redeveloped center, enough room to do the restaurant properly, and plenty of parking. They also spent heavily on the space. Kalb says the Montecito restaurant is Ospi’s most elaborate buildout so far, created with the Warner Group and backed by a larger investment than any of their other locations. “We are confident that it shows without us needing to explain ourselves,” he says. Still, the goal was never to drop an existing Ospi into Montecito and leave it at that. Each restaurant changes a little depending on the neighborhood. Here, that has meant putting more emphasis on brunch and lunch, since guests in Montecito tend to be out and about during the day. The team also added scratch-made bread, which took time to develop and became one more way this location took on its own identity. That part appealed to the team. “While we can certainly be a special-occasion restaurant, we are approachable enough to dine at after a bike ride on the beach or to become a go-to weekend brunch spot,” Kalb says. That balance is probably the best way to understand Ospi. The menu is Italian-American, and Kalb is clear about that distinction. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SA N TA B A RB A R AC OASTCA

Montecito already has Italian restaurants. Ospi is leaning into dishes people know well—rigatoni alla vodka, meatballs, chicken parm—and trying to make those familiar things as well as possible. “We aren’t trying to show off,” he says, “but rather to create the ‘best’ versions of Italian-American staples that we can in a high-volume atmosphere.” Kalb’s Michelin-level training is part of that. The dishes may look straightforward on paper, but there is plenty happening behind them. The rigatoni is one of the restaurant’s signatures. The kale salad has also become a favorite, which is not necessarily what you expect to hear from an Italian-American restaurant. It is made with almonds and avocado, sourced from California when in season. “We have been able to convert many ‘non-kale’ diners over the years with this seemingly simple salad,” Kalb says.

“We aspire to be the go-to restaurant in town, whether for a special occasion or simply a night out with family.”

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

That tells you something about Ospi too. It is comfortable with familiar food, but not locked into it. The restaurant can work for an anniversary or birthday, but it can also work for brunch, a family dinner or a casual night out. That range is part of what makes the Montecito location feel less like a destination restaurant and more like something people can actually fold into their week. That matters to Kalb because the goal is not just to get people through the door once. “We aspire to be the ‘go-to’ restaurant in town,” he says. “Whether that be for a birthday, anniversary, another special occasion, or simply a night out with family.” That is probably the real test for Ospi in Montecito: not whether people try it, but whether it becomes one of the places they keep coming back to.

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THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION 24

H OW TO | FO O D + BEVERAGE

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • • 1 ball pizza dough, • room temperature • 3 tablespoons tomato sauce • • • 4 to 5 ounces fresh

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

mozzarella, torn into pieces INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SA N TA B A RB A R AC OASTCA

CHICKEN PESTO WITH SUN-DRIED TOMATO Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, room temperature • 1/3 cup basil pesto, plus extra for serving • 1 cup shredded mozzarella • 1 cup cooked chicken breast, diced

• 1/3 cup sun-dried tomatoes, chopped • Fresh parsley, chopped • Salt and pepper

INSTRUCTIONS 1. Stretch the dough and spread the pesto over the top in place of tomato sauce. 2. Top with mozzarella, chicken, and sun-dried tomatoes. 3. Bake until the cheese is melted and the crust is charred in spots. This one cooks a little faster since there’s no wet sauce, so keep an eye on it. 4. Top with parsley and serve with extra pesto on the side for dipping.

INGREDIENTS • 1 ball pizza dough, room temperature • 3 tablespoons tomato sauce • 3/4 cup shredded mozzarella • 1/2 red bell pepper, sliced into rings • 1/2 cup mushrooms, sliced

• • • • • •

1/4 red onion, thinly sliced A handful of baby spinach 1/2 cup cherry tomatoes, halved 2 tablespoons chopped olives Shaved parmesan Olive oil, salt, and pepper

INSTRUCTIONS 1. Stretch the dough and spread the sauce, leaving the edge bare. 2. Add the mozzarella, then top with the mushrooms, onion, and bell pepper. 3. Toss the spinach with a little olive oil, then scatter it on with the tomatoes and olives. 4. Bake until the crust is golden and the vegetables have softened. 5. Finish with shaved parmesan

LOADED VEGGIE Serves 2 to 3 | Makes one 12-inch pizza Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

H OW TO | FO O D + BEVERAGE

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P SO P AM G O H ED T TO I R 28

I NSP IR E D BY | FO O D + BE VE RAGE

ARTICLE AND PHOTOGRAPHY BY AMY BAILEY Enjoy this simple, flavorful food for the soul. ‘Po modoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.

INGREDIENTS • • • • •

• • • • •

1 Tbsp salt 3 Tbsp. extra-virgin olive oil 1/4 cup onion, finely diced 4 garlic cloves, finely diced or minced 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice) Pinch of crushed red pepper flakes 3 basil sprigs, divided 1 lb. spaghetti 1 cup Parmesan, finely grated, divided 1 Tbsp butter

DIRECTIONS 1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds. 2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.) 3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt. 4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed. 5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy. 6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.

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let the WILD RUMPUS begin ARTICLE BY CHERYL PARTON

PHOTOGRAPHY BY JANIE JONES

TAKE A PAGE FROM CHILDREN’S LITERATURE FOR CLASSIC BIRTHDAY PARTY THEMES

PA RT Y P LA N N IN G | L I FE + CU LT U RE

Whether seeking philosophical guidance or deciding what’s for dinner, recipes for life can be found in literature. We learn from great minds that came before us, and that’s true when planning a birthday party. Take a page from classical children’s books to find themes that combine playfulness, colorful illustration and words to inspire food, décor and games that will tickle the fancy of youthful guests, with a central activity of reading aloud. Published in 1963, “Where the Wild Things Are” is one of the most recognizable children’s picture books of all time. Writer and illustrator Maurice Sendak created a universal story about mastering fears. Dressed in his wolf costume, and sent to his room for creating havoc at home, young Max travels to an island of Wild Things where he becomes king. It’s a story about childhood resilience and mastery of fears, but simply observed, the fantastical book provides a colorful segue to an afternoon birthday romp in the park. When it comes to wild things, enjoy inspiration from our own party, plus we’ve compiled some ideas for ways to help the rumpus begin based on other beloved titles:

CONTINUED >

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SA N TA B A RB A R AC OASTCA

PA RT Y P LA N N IN G | L I FE + CU LT U RE

“Regardless of the theme, be sure to leave time to read a favorite passage from the central book of choice.”

“WHERE THE WILD THINGS ARE” BY MAURICE SENDAK As a costume party, have guests dress as their favorite wild thing. A crown-making activity allows everyone to be King (or Queen) for a day. GAME: Wild Rumpus Dance Party. A twist on the Freeze Dance, guests dance and prance freely until the music stops. An extra step means that player is out. A winner is the last “beast” to stand still after multiple rounds of play.

“CURIOUS GEORGE” BY MARGRET AND H. A. REY Gather a barrel of monkeys, plus your favorite Man in the Yellow Hat, for a party where guests can go bananas. George always seems to wander, so try a scavenger hunt that meanders from clue to clue. Banana cupcakes, banana bread, and a tower of bananas add a healthy touch to the dessert table. GAME: Monkey in the Middle. Create a circle with one guest in the middle. Toss a ball, or soft monkey toy, across the circle without the monkey in the middle catching it.

“DON’T LET THE PIGEON DRIVE THE BUS!” BY MO WILLEMS Though an unlikely party host, pigeon—with his wide-eyed enthusiasm—sets a party tone. Eat “bird seed” trail mix and hot dogs (inspired by another Willems title, “The Pigeon Finds a Hot Dog!”). Printable images of Pigeon lend themselves to thematic and whimsical decorations. GAME: Red Light, Green Light. With guests as “bus drivers,” they make their way to the station/finish line with a twist on this classic party game. Regardless of the theme, be sure to leave time to read a favorite passage from the central book of choice. Give books as party favors or add a layer of philanthropy by having guests bring their favorite book to donate to a local nonprofit.

Costumes by Sarah Lodge and styled by Sarah Lodge, Janie Jones and Angela Broockerd. OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/SA N TA B A RB A R AC OASTCA

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

O C TOBE R 2 N D – 4 T H

AVP Santa Barbara Open East Beach: 700 E Cabrillo Blvd. | 8:00 AM Elite beach volleyball returns to East Beach for the AVP Santa Barbara Open, featuring professional and semi-professional athletes competing for a $50,000 prize purse. Friday includes a potential qualifier and adult and youth clinics, followed by main-draw competition Saturday and Sunday at one of the sport’s most historic coastal venues. Details: santabarbaraopen.com. O C TOBE R 2 N D – 4 T H

California Avocado Festival Linden Avenue, Downtown Carpinteria | 11:00 AM The California Avocado Festival celebrates its 40th year with three days of live music, food, arts and crafts, local vendors and plenty of avocado-inspired fare. More than 60 bands perform across three stages during the free downtown tradition, with proceeds supporting local nonprofits and education. Festival schedules and details are available at avofest.org. O C TOBE R 3 RD – 4 T H

Jack Johnson: SURFILMUSIC Tour 2026 Santa Barbara Bowl: 1122 N Milpas St | 5:00 PM Santa Barbara favorite Jack Johnson returns to the Bowl for two nights on his SURFILMUSIC Tour, joined by special guest G. Love. The singer-songwriter’s laid-back blend of folk, rock and acoustic pop feels especially at home beneath the Bowl’s open sky. Tickets and current event information are available at sbbowl.com. O C TOBE R 1 0 T H – 1 1 T H

Palm Tree Music Festival Montecito Santa Barbara Polo & Racquet Club | 3:00 PM Palm Tree Music Festival returns to the Santa Barbara Polo & Racquet Club, expanding to two days in 2026. The lineup includes Kygo, The Chainsmokers, T-Pain, Zedd, The All-American Rejects, Loud Luxury and more, pairing major music talent with the festival’s signature hospitality-driven experience. Tickets and updated schedules are available at palmtreemusicfestival.com O C TOBE R 1 7 T H

Santa Barbara Vintners Festival Folded Hills Polo Field, Gaviota | 1:00 PM The 42nd annual Santa Barbara Vintners Festival brings together more than 70 local wineries alongside regional restaurants, chefs and food purveyors. Held at the Folded Hills polo field, the Grand Tasting also features live music, winemaker conversations and the popular Bubble Lounge, offering a broad taste of Santa Barbara County wine country. Details: sbvintnersweekend.com. O C TOBE R 1 7 T H

Santa Barbara Harbor & Seafood Festival Santa Barbara Harbor, Harbor Way | 10:00 AM The 23rd annual Harbor & Seafood Festival celebrates Santa Barbara’s working waterfront and the commercial fishermen who harvest the Channel’s bounty. Visitors can enjoy locally caught lobster, crab, uni and other seafood alongside live music, maritime education, boat rides and vessel tours. The free festival coincides with the opening of lobster season. Details: SantaBarbaraCA.gov/HarborFestival.

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