POWERING SANTA YNEZ VALLEY HOMES, RANCHES, & BUSINESSES
Explore 2026
There’s something about July in the Santa Ynez Valley that invites people back to the table.
Not just literally —though this is certainly the season of long dinners outdoors, dusty farmers markets, backyard gatherings, and bottles opening as the sun disappears behind the hills, but emotionally, too. Summer here has a way of slowing things down just enough to remind us what matters: community, conversation, tradition, and the people we share our lives with.
Before marriage, kids, and the pace of adult life, I played professional volleyball overseas in Austria near the Italian border. During my time there, I was struck by how differently people approached daily life. The landscapes felt surprisingly familiar to the Santa Ynez Valley. The rolling hills, vineyards, small agricultural towns, and long meals shared outdoors late into the evening. But it wasn’t just the scenery that stayed with me. It was the perspective.
In America, we often live to work. There, people seemed to work to live.
Meals weren’t rushed. Neighbors gathered often. Hospitality wasn’t performative; it was simply part of life. And while the cultures are obviously different, there’s something about the Valley that naturally aligns with that same rhythm and way of living.
This issue explores those connections through food, wine, gathering, and community. We look at why Italian varietals feel so naturally at home in the Valley, spend time around tables where meals are meant to stretch a little longer, and celebrate some of the local flavors and traditions that quietly define summer here.
The older I get, the more I realize how much quality of life is shaped by the people and places closest to us. The neighbors you know by name. The meals that linger unexpectedly. The communities that still make room for gathering, conversation, and showing up for one another.
So extend your table this summer. Open the extra bottle of wine. Invite your neighbors over. Try something new in the kitchen. Stay a little longer after dinner.
Sometimes the good life is much closer, and much simpler, than we make it out to be.
Cheers,
July 2026
PUBLISHER
Sara DeMarcus | sara.demarcus@citylifestyle.com
PUBLICATION DIRECTOR
Matt DeMarcus | matt.demarcus@citylifestyle.com
EDITOR
Lena Ibarra
CONTRIBUTING WRITERS
Sara DeMarcus, Grace Halloway, Matt DeMarcus, Kali Kasprzyk
CONTRIBUTING PHOTOGRAPHERS
Talia Burkett Helvey, Kathy DeNinno Photography, Janie Jones
Corporate Team
CEO Steven Schowengerdt
President Matthew Perry
COO David Stetler
CRO Jamie Pentz
CoS Janeane Thompson
AD DESIGNER Matthew Endersbe
LAYOUT DESIGNER Adam Finley
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
SARA DEMARCUS, PUBLISHER @SANTAYNEZVALLEY_CITYLIFESTYLE
YOUR FULL SERVICE SANTA YNEZ VALLEY HEARING CARE PROVIDER
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inside the issue
Talk Peachy to Me
Eat
Proper Food
Why Luca
WHERE NEIGHBORS CAN SEE AND BE SEEN JULY 2026
city scene
1: Roblar’s BLT paired with their Rosé is bound to be a crowd pleaser! 2 – 3: Congratulations to some of the Junior Warriors at Fortaleza Jiu-Jitsu on their belt promotion. 4: SYV Youth Rec Queen, Myah Dunn, and Frank Kelsey of the Solvang Vikings. 5: SYV Youth Rec Queen, Myah Dunn, showing thanks for the support from New Frontiers. 6 – 7: SYV Youth Rec Queen Myah Dunn is making the rounds for her events.
www.sisterbstudios.com
business monthly
Ancora Osteria Brings Italian Soul to Montecito’s Upper Village
Chef Luca Crestanelli of S.Y. Kitchen fame opened Ancora Osteria this June in Montecito at the former home of Via Vai. The ocean-inspired Italian osteria, helmed alongside sous chef Francesco Crestanelli and partner Norman Borgatello, stays true to Crestanelli’s signature philosophy: simple dishes, high-quality ingredients, and a relaxed, convivial atmosphere. Ancora means “again” in Italian... and you’ll want to return! 1483 East Valley Road, Montecito
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The Analogue Room Brings Vinyl, Pizza & Wine to Solvang
The Analogue Room has officially opened inside downtown Solvang’s Founders Marketplace, bringing a new kind of listening experience to the Valley. Created by longtime local musician Ray Fortune, the vinyl-focused lounge pairs curated records with Roman-style pizza, local wine, and craft beer in a relaxed, retro-inspired space designed for lingering. 1693 Mission Drive, Solvang
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Bubble Bar Now at Sanger Family of Wines
The Sanger Family of Wines is thrilled to officially introduce the Bubble Bar, a brandnew addition to their popular downtown Solvang tasting room. Following its highly anticipated opening in mid-June, this dedicated sparkling wine space brings a fresh, effervescent energy to the valley. Locals and visitors alike can now gather to experience an exclusive, curated selection of premium sparkling wines, perfectly complementing Sanger’s acclaimed lineup of estate-grown varietals and Mediterranean-style blends.
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Photography by Kathy DeNinno Photography
Photography by @analogueroomsyv
Photography by Talia Burkett Helvey
TALK PEACHY TO ME
Eat Happy Kitchen’s founder Anna Vocino on farm stands, stone fruit, and effortless summer cooking.
The best meals usually have a few things in common: locally grown food, people you genuinely enjoy being around, and nowhere to be but where you are. We’re fortunate to live somewhere where true farm-to-table living is part of everyday life, not just a restaurant concept. Fresh produce is never too far away, world-class local wine is always within reach, and gathering around the table feels naturally connected to the rhythm of the Valley. But summer seems to soften things a little.
The routines lighten. Sunsets stretch later into the evening. Bedtimes become slightly more negotiable. Dinner starts in the kitchen, ends outside, and somehow lasts longer than expected. There’s less urgency this time of year. Less rushing, less scheduling, and more space to simply enjoy where you are and who you’re with.
For Anna Vocino, founder of Eat Happy Kitchen and author of the bestselling Eat Happy cookbook series, that simplicity is often the whole point.
ARTICLE BY SARA DEMARCUS | PHOTOGRAPHY PROVIDED
Anna has called the Santa Ynez Valley home long enough to know where the best produce is and exactly what to do with it. It’s a place that suits her well. She’s built a following around the idea that good food doesn’t need to be complicated — just seasonal, real, and made with care.
In the Santa Ynez Valley, that’s less a cooking philosophy and more just a way of life. Summer meals are built around whatever looks best that week at Finley Farms, the Roblar Farm Stand, or Motley Crew Marketplace in Buellton; grilled proteins, fresh herbs straight from the garden, stone fruit ripening on the counter, and vegetables that don’t need much more than olive oil and salt. The grill runs constantly; the oven stays off. Her fridge looks like a green herb garden from June through August.
The goal is never perfection. It’s keeping things seasonal, relaxed, and easy enough that there’s always room for one more person at the table... or one more peach, sautéed in butter and vanilla, for whoever happens to stop by.
Her Grilled Peach and Burrata Salad captures that feeling well. Stone fruit gets a quick turn on a hot grill until caramelized and just soft, then lands alongside creamy burrata, peppery arugula, avocado, and a simple balsamic-thyme dressing. It comes together in minutes, looks stunning on an outdoor table, and tastes like the Valley in July. This is the kind of recipe you’ll want to make on repeat all summer long.
GRILLED PEACH AND BURRATA SALAD
Recipe by Anna Vocino (Serves 4)
INGREDIENTS
SALAD:
• 2 peaches, sliced in half, pit discarded
• 4 cups arugula
• 1/2 of an English cucumber, sliced
• 2 balls of fresh burrata, halved into 4 servings
• 2 ripe avocados, halved, pitted, and chopped into chunks
• 7-10 basil leaves, stacked, rolled up, and chopped into thin slices for garnish
DRESSING:
• 6 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon salt
• 1/2 teaspoon fresh pepper
• 1 teaspoon fresh thyme leaves
DIRECTIONS
1. Heat a nonstick grill pan over medium-high heat or a gas grill to 450 degrees, and grill the peach halves until they start to soften, about 2 minutes.
2. Remove from the heat while assembling the salad.
3. Split the arugula into 4 serving dishes, then top the arugula with the grilled peach halves, cucumber, burrata, and avocado chunks.
4. In a small mixing bowl, whisk together all of the dressing ingredients. Drizzle the dressing evenly over the salads, garnish with the fresh chopped basil, and serve while the peach halves are still warm.
*Recipe originally published in Eat Happy Too, then revised and updated.
TEACHER
OF THE MONTH
1ST GRADE TEACHER AT SANTA YNEZ VALLEY
CHRISTIAN ACADEMY
ROBYN CAPLAN
NOMINATE YOUR TEACHER
Each month, we honor one remarkable teacher across the entire Santa Ynez Valley. Winners receive a ver y sweet reward for their entire class - courtesy of o ur friends at Drover’s Doughnuts.
NOMINATE A TEACHER HERE
JULY 2026
MEET MRS CAPLAN:
With 20+ years of experience in education, Mrs. Caplan brings enthusiasm and a heart for students to her 1st-grade class at SYVCA.
A Valley native, she has deep roots in the community and always hoped to raise her own family here alongside her husband, Brian.
Mrs. Caplan served as SYHS’s varsity cheer coach for 5 years. Today, she continues to inspire the next generation through her dedication, encouragement, and love of learning.
Congratulations to Mrs. Caplan, our July Teacher of the Month!
ARTICLE BY GRACE GALLOWAY
PHOTOGRAPHY BY TALIA BURKETT HELVEY | SISTER B STUDIOS
Why Luca Crestanelli believes good meals should fit naturally into everyday life.
Proper Food
There is a particular kind of discovery that doesn’t require a passport. It happens closer to home. In a town you’ve driven through a hundred times, at a table you’ve walked past without stopping, in a dish that reminds you, quietly, that you are somewhere worth being. Few people understand the Valley’s culinary landscape as fluently as Luca Crestanelli.
Over two decades, the Italian-born chef has built three distinct concepts across the Valley. SY Kitchen and Stica in Santa Ynez, and Nella Kitchen & Bar in Los Olivos, with Stica being his most recent venture into casual, quality-forward everyday
dining. Each one occupies a different corner of daily life here. Together, they offer something rare: a genuine Italian culinary tradition, expressed three different ways, rooted in a place locals already call home.
“You can have a celebration, a milestone dinner, something important,” says owner Luca Crestanelli. “But I also like that you can just stop in for a quick bite because you don’t want to cook. That’s important too.”
That balance between quality and ease seems to define each of the three concepts in different ways.
SY Kitchen, tucked just off the main stretch in Santa Ynez, feels almost discovered rather than advertised. When it first opened, Crestanelli admits the location wasn’t exactly considered prime real estate. The Valley itself was quieter then too. But over time, the restaurant developed something harder to manufacture than popularity: familiarity. Families returned. Regulars brought friends. Children grew up recognizing servers and staff members. What started as a hidden gem slowly became part of people’s routines.
Nella carries a different energy. Located in the heart of Los Olivos, the restaurant feels naturally tied to the town’s walkability and social
rhythm. There’s movement to it. Wine tasting rooms nearby, evening foot traffic, and people lingering a little longer after dinner during the summer months, when the sun hangs over the Valley just a bit later than expected. It feels polished without becoming formal, lively without losing the warmth that keeps locals returning regularly, alongside visitors discovering it for the first time.
Then there’s Stica, the most casual of the three, but perhaps the clearest reflection of how Crestanelli thinks people actually live today.
“We don’t always have time to sit down for a proper meal,” he says. “But that doesn’t mean we shouldn’t have proper food.”
“WE DON’T ALWAYS HAVE TIME TO SIT DOWN FOR A PROPER MEAL, BUT THAT DOESN’T MEAN WE SHOULDN’T HAVE PROPER FOOD. FAMILIES ARE BUSY, LIFE MOVES FAST, BUT DINNER IS ONE OF THE FEW MOMENTS EVERYONE TRIES TO COME BACK TOGETHER.”
That philosophy became the foundation for Stica: high-quality ingredients, simple preparation, and food designed to fit naturally into everyday life. Fresh pasta, Roman-style pinsa, sandwiches, and salads can move just as easily onto a family dinner table as they can into the passenger seat during a busy afternoon between errands and sports practices.
Christmas time may be the busiest in the Valley, but summer is when the Valley reveals itself most fully and when Crestanelli’s menus feel most alive. Tomatoes, zucchini, peppers, and cucumbers are all sourced from nearby farms at the peak of their quality. Simple preparations that let the ingredients speak.
“Clean and fresh,” he says of what he expects from food. “Not just for the special occasion. Every day.” It’s a philosophy rooted early in family kitchens, in meals that were never elaborate but were always made with intention and care.
“A little information is great,” he says. “But when it becomes too much, it’s too much.”
That mindset feels especially aligned with the Santa Ynez Valley itself, where some of the best evenings are often the least complicated. Summer dinners stretch outside as the heat finally leaves the day. Families gather after long afternoons at the ball field or the pool. Tables slowly expand as friends run into each other unexpectedly and decide to stay awhile.
Crestanelli believes restaurants play an important role in creating those moments, particularly in smaller communities like the Valley.
“Restaurants are the bridge,” he says. “You see people from all different parts of life.”
It’s a simple observation, but an important one. Churches, schools, hobbies, and workplaces all tend to organize people into familiar circles. Restaurants are one of the few places where those circles naturally overlap. One table celebrates an anniversary while another grabs a quick weeknight dinner with kids still in cleats from practice. Someone stops by
for takeout while neighbors unexpectedly run into each other over flatbreads and a bottle of wine.
“We are always running around,” he says. “But we take dinner seriously. I use it as a moment to slow down and see my kids and my wife. That’s really the nice part. It’s the moment that matters.” That belief shapes how he sees his restaurants’ role in the community.
And for those ready to follow Crestanelli’s vision a little further, something new is quietly taking shape. Ancora Osteria, his forthcoming restaurant in Montecito’s Upper Village, carries the same unhurried, ingredient-driven philosophy to a new setting. Another chapter in an Italian culinary story that began right here in the Valley. But this is where it lives and truly breathes.
Three restaurants. One philosophy. An exploration of Italian cuisine worth taking. No distance to travel, but a reservation is recommended.
AFTERNOON detour
How Sanger Family of Wines is approaching the tasting room experience differently.
ARTICLE BY MATT DEMARCUS | PHOTOGRAPHY BY KATHY DENINNO PHOTOGRAPHY
Some of the best afternoons start with a cancellation. Plans fall through, the day opens unexpectedly, and suddenly there’s nowhere to be until dinner. That kind of freedom, unscheduled, unhurried, and slightly unfamiliar, is rarer than it should be, and the instinct is usually to fill it with something productive. The better instinct is to do the opposite.
This is the kind of afternoon Sanger Wines was made for.
On busy summer weekends in the Valley, the default move for most locals is retreat. To the ranch, to the backyard, to Lake Nacimiento with the boat, the cooler, and a weekend that belongs entirely to the family. The Valley empties in one direction while visitors fill it from another, and somewhere in that exchange, a handful of genuinely good places go overlooked.
Sanger Wines is one of those places.
The tasting room sits on Mission Drive in downtown Solvang, which is enough to give some locals pause. On crowded weekends, the instinct to avoid Solvang is understandable. But on a weekday morning or a quiet summer afternoon, the town settles into a different rhythm entirely. The sidewalks clear. Parking becomes manageable. And inside Sanger, the pace of the outside world barely seems to register.
What registers instead is ease.
The staff set the tone before the wine does — warm, genuinely knowledgeable, and grounded in conversation rather than performance. Regulars mention the staff first, usually before the wine itself, which says something about the kind of experience Sanger creates.
The wines are worth equal attention. Sanger operates across three labels — Consilience, Tre Anelli, and Marianello — focused largely on Mediterranean varietals from Italy, Spain, and France. For anyone accustomed to California tasting rooms built primarily around Chardonnay and Cabernet, the lineup feels refreshingly different.
Winemaker Brett Escalera, who has been making wine on the Central Coast since the mid1980s, describes his approach simply: “Whatever I do, it’s never at the expense of balance.”
(L to R): Eddie Garcia, Jan Sanger, and Bill Sanger
That restraint runs throughout the portfolio. A Sangiovese carries the kind of acidity that quietly improves whatever food happens to be on the table. Vermentino arrives crisp, herbal, and perfectly suited to warm Valley afternoons. These aren’t wines built to dominate attention. They’re built for the table, for conversation, and for afternoons with nowhere specific to go.
“The best afternoons are usually the ones that weren’t overplanned,” says Eddie Garcia, CEO of Sanger Family of Wines. “You sit down for one glass, the conversation stretches, and suddenly the whole pace of the day changes.”
The Santa Ynez Valley turns out to be remarkably well-suited to Mediterranean grapes. Warm days, cool nights, and ocean air moving through the mountain passes preserve the acidity varieties like Sangiovese, Vermentino, and Grenache rely on. The Marianello label, focused specifically on Italian varietals and olive oil, takes its name from owner Bill Sanger’s grandparents, Maria and Nello Ercolani, who farmed olives in Italy. The estate even grows Tuscan Lucca olives, which are pressed locally into unfiltered extra-virgin oil. The Mediterranean influence here feels more inherited than imported.
Beyond the wine, there’s estate olive oil and aged balsamic for tasting, charcuterie to order, and an easy policy on outside food.
Local’s tip: stop at Peasants Deli on the way. A good sandwich, a glass of Tempranillo, bread with estate olive oil, and a conversation that goes wherever it goes is one of the quieter pleasures this Valley offers in summer.
This June, Sanger opens a new Bubble Bar on the patio, a casual outdoor space centered around sparkling wine and long summer evenings. No rigid tasting structure. No ceremony. Just sparkling wine, open air, and enough room for conversations to unfold naturally.
“People are craving places where they can slow down a little,” Garcia says. “Good wine helps, but really it’s about creating enough space for people to stay awhile.” And that’s ultimately what Sanger does best. It gives people a reason to stay a little longer than they planned.
Sometimes that’s all an afternoon really needs. Just a cancellation and a Tuesday.
Summer at Sanger
Sanger Family of Wines has long felt like a discovery worth sharing. Their Marianello label, named for the founders’ Italian grandparents, pays quiet tribute to that heritage through a lineup of varietals that feel entirely at home in the Santa Ynez Valley: Sangiovese, Vermentino, Nebbiolo, Arneis, and the Super Tuscan-inspired Cielo Rubio blend.
This summer, the tasting room experience expands with the opening of their new Bubble Bar, a dedicated spot to slow down, sip something sparkling, and enjoy what Solvang does best.
Come curious. Leave converted.
It doesn’t have to wait. The glass. The walk. The place you’ve talked about going.
An evening out. An afternoon that turns into more. A moment you didn’t rush.
It’s all right here. Closer than you think.
ARTICLE BY KALI KASPRZYK
PHOTOGRAPHY BY JANIE JONES
MAKEUP BY MIKAYLA CRANE
The 10% Target Mindset
Jen Cohen ON THE PRACTICE OF ASKING FOR WHAT YOU WANT
Winnipeg in the winter, and a 17-year-old waits 45 minutes in the cold for Keanu Reeves. Her fingers are numb. She is not there for an autograph. She is there to ask him to appear in her audition tape for MuchMusic, Canada’s MTV. When he finally agrees, she writes her number on a gum wrapper with a borrowed lip liner.
He calls days later.
That 17-year-old was Jen Cohen — fitness expert, host of the Habits & Hustle podcast, and best-selling author. She has built a career on the premise her frostbitten afternoon proved. She calls the practice the 10% Target: 10 attempts at whatever you want most in life.
The premise is simple. Most people never make one attempt. Almost nobody makes two. The math works in favor of the person who keeps going.
The top-rated Habits & Hustle podcast has logged hundreds of conversations with high performers and the people who study what the body does to the mind. Her TEDx talk, The Secret to Getting Anything You Want in Life, has traveled widely inside Fortune 500 sales-training rooms. On the Share the Lifestyle podcast, Cohen sits down to share the working rules that are the foundation of her latest book, Bigger, Better, Bolder.
“You have to be the CEO of your own life.”
FEATURING JEN COHEN
Discover the full 10% Target Mindset framework.
1 2
MAKE TEN ATTEMPTS
The door opens, or another door does. The unmade attempt and the refused one leave you in the same place — except one of them teaches you something.
STACK THE DECK
Cohen frames her habits as a wager: How do I stack the deck so I win more than I lose? The workout happens first, and the food decisions follow. The email follow-up gets sent, and the answer arrives. The choices compound in a single direction.
3
DISCIPLINE IS A PRACTICED SKILL, NOT AN INHERITANCE
No one is born with it. The people who look disciplined are running a routine they have rehearsed long enough that it no longer feels like effort. The reps are the skill. Miss them, and the skill fades, the same as any other.
4
SELF-TALK ONLY WORKS WHEN THE BODY BACKS IT UP
Confidence does not arrive by repeating the word. It arrives after the body has done the thing — the workout finished, the cold walk endured, the email sent. The mind takes its cues from what the body proves it can do. Talk follows action, not the other way around.
5
NEVER MISS A MONDAY
The first decision sets the slope of the rest. Skip the Monday workout, and the rest of the week tends to follow. Hold the line on Monday, and the slope tilts the other way.
MARKETING & DESIGN
2922 Grand Ave, Unit E, Los Olivos CA 93441
FOOD IS BACK AT REFUGIO RANCH!
We have elevated the dining experience at our LOS OLIVOS TASTING ROOM with a new farm-fresh menu featuring dishes mindfully crafted to enhance the bold and distinctive palate of Refugio Ranch wines. Come by and savor the flavors of the Santa Ynez Valley!
FOOD SERVED FRI, SAT & SUN Menu & Reservations:
WEDNESDAYS IN JULY
Music in the Park
Solvang Park | 5:00 PM
Enjoy weekly free, family-friendly live music every Wednesday evening around 5 pm at Solvang Park this summer! Bring lawn chairs, blankets, and a picnic to enjoy these great local performances.
• Jul 1 - Soul Kool
• Jul 8 - Out of the Blue
• Jul 15 - The Rincons
• Jul 22 - Kelly’s Lot
• Jul 29 - Territorial Law
JULY 4TH
4th of July Festival & Fireworks
Old Mission Santa Inés: 1760 Mission Dr, Solvang | 12:00 PM
Following the parade, the historic Old Mission Santa Inés will start at 12:00 PM. Hosted by the SYV Rotary Club, this large-scale community gathering features live music, food booths, craft beer, artisan vendors, and a dedicated kids’ zone. The day culminates in a fireworks show around 9:00 PM. (Admission is $15 for adults; children 12 and under are free).
JULY 4TH
2026 Solvang 4th of July Parade
Downtown Solvang, typically starting near Mission and Alisal | 10:00 AM
A cornerstone regional tradition organized by the Solvang Rotary. The parade kicks off at 10:00 AM, winding through downtown Solvang with dozens of vibrant entries, including classic car clubs, marching bands, equestrian units, and elaborate floats built by local businesses.
Griddled Baja Shrimp Skewers
Central Coast Ceviche
Beef Tacos
JULY 5TH – AUG 2ND
Disney’s Frozen at Solvang Festival Theater
Solvang Theaterfest: 420 Second Street, Solvang | 6:30 PM
For a major theatrical event, PCPA brings the beloved Broadway musical Frozen to life under the stars. Running for nearly three weeks in July, this largescale production takes full advantage of the spectacular open-air theater, drawing theater lovers and families from across the central coast to experience spectacular staging, costumes, and Disney magic in the heart of Solvang.
JULY 11TH, 18TH, & 25TH
3rd Annual Lavender Festival
Santa Rita Hills Lavender Farm: 1900 Tularosa Rd, Lompoc | 12:00 PM
Running for three consecutive Saturdays in July, this beautiful festival takes place in nearby Lompoc. Visitors can walk through more than 100,000 lavender blooms in peak seasonal color while enjoying live music, guided tractor tours, local artisan vendors, and signature lavender-infused treats like fresh lemonade and ice cream. No pets. Arrive early for the best light. More info: santaritahillslavender.com
JULY 19TH & 26TH
Music in the Garden
Solvang Theaterfest: 420 Second St, Solvang | 3:00 PM
Summer Sundays at the Solvang Festival Theater continue with Music in the Garden. July performances include The Amanda Castro Band’s vintage jazz and swing on July 19 and legendary cowboy musician Dave Stamey on July 26, both from 3–5 p.m. Bring a blanket, a glass of wine, and settle in for one of the Valley’s best slow-summer traditions.
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