Santa Barbara Life & Style | November/December 2017

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Nov/Dec 2017

Santa Barbara Life & Style Magazine

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Santa Barbara Life & St yle Magazine

NOVEMBER/DECEMBER 2017 Volume 5 / Issue 6 Editor in Chief & Publisher Ottocina Ryan Creative Director Silas Fallstich Lead Photographer Meadow Rose Art Director Helene Laine Advertising Manager Meg Fontaine Marketing Manager Amy Dong Photographer Coy Gutierrez Writers Robin Berger, Charlene Ciardiello, Savannah Daniels, Amy Dong, Heather Roach, Dee Dee Serpa-Wickman, Alexandra Sharova, Owen Strassner, Kara Thompson Stylists Rachel Teixeira, Zinta Braukis Production Assistant Emily Tull

ON THIS COVER

PHOTOGRAPHED by Coy Gutierrez STYLED by Zinta Braukis MODEL Zinta Braukis with LA Models HAIR & MAKEUP by Dee Daly for Opus Beauty HELICOPTER Santa Barbara Helicopters DRESS Isabel Marant, fwrd.com

Santa Barbara Life & Style Magazine is published by Santa Barbara Life & Style, Inc. 26 West Mission Street #5, Santa Barbara, CA 93101 For distribution, advertising and other inquiries: info@santabarbaralifeandstyle.com www.santabarbaralifeandstyle.com

N

othing gets me in the holiday spirit quite like decorating gingerbread houses. We all have our favorite holiday family traditions and decking out little cottages with frosting and licorice is mine. All year I look forward to going to Lazy Acres on Christmas Eve and buying way too much organic (as if that makes it any better) candy and the last four gingerbread houses in Santa Barbara.

It’s fun to see how everyone decorates theirs. Last year my brother’s was all-American, my mom’s was traditional red, white and green with not a gumdrop out of place, my sister’s looked like the Candy Land castle, and mine was a pink bungalow over water (blue frosting) with gummy sharks in it. And we all help each other out a little, whether it’s picking out only the red candies or creative direction advice. Family bonding at its finest.

Speaking of traditions, another one of my favorites is opening pajamas on Christmas Eve. I’m obsessed with Marigold and Company’s PJs (to the right) with scalloped hems. The cutest ones I’ve seen in a while! I’ve also always loved giving gifts, come Christmas morning I can’t wait to give The Retrouvé Collection Limited Edition Gift Set. I love using their Dynamic Nourishing Face Cream—it’s incredibly effective and the gorgeous packaging ensures it’s the chicest item on my bathroom counter. I think the best gifts are those that set you up for success in the New Year and what better than to give the gift of glowing skin?

Turn the pages for an issue full of holiday traditions and inspiration. From sequins (for holiday, groundbreaking) to prohibition themed cocktails to trips to Lake Tahoe, Hawaii and Costa Rica. And of course it wouldn’t be the holidays without dessert, we highlight a few favorites, from traditional cakes to elaborate masterpieces dripping in gold with macarons on top. The options are endless, yet I’m still most excited for gingerbread houses.

Ottocina Ryan

Editor in Chief Santa Barbara Life & Style Magazine From the top: The Retrouvé Collection Limited-Editon Gift Set, retrouve.com Marigold Co. & Pajamas, marigold.company See by Chloé Handbag, Allora by Laura Starling Vanilla + Hemlock & Juniper + Saffron Candles, starlingproject.org 14 | NOVEMBER/DECEMBER 2017

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EE SB Life & Style halfpage Holiday Dining ad 1017.indd 1

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contents NOVEMBER/DECEMBER 2017

dining

20 / THE BEAR AND STAR

Enjoy rustic dining that didn’t travel far to get to the plate.

28 / THE SWEET LIFE

The story behind the candied pecans you’ll have to have just one more of.

30 / A CAKE A DAY

r LVX Nail Laque

Enjoy decadent holiday treats all December long.

in French

Rosé

36 / SPEAKEASY SIPS

Sail back in time with Four Season Resort The Biltmore Santa Barbara’s prohibition cocktails.

40 / IN THE HOLIDAY SPIRIT

Cocktails ideas for a jolly good time.

spa

44 / BLISS BECOMES YOU

Enjoy much-deserved downtime with an essential oil massage at Ojai Valley Inn and Spa.

beauty

46 / 10 TIPS TO KEEP YOUR SKIN HYDR ATED IN THE WINTER Beat the frost bite this winter with these moisturizing tips.

48 / BEAUTY IS IN THE EYE OF THE TOOL HOLDER Discover the season’s must have beauty tools, whether it’s to check everyone off your list or look great at every occasion.

health

50 / MAY YOUR HOLIDAYS BE BAL ANCED AND BRIGHT Give yourself the gift of fitness.

fashion

52 / BETWEEN THE VINES

An etherial getaway at Sunstone Villa.

62 / TAKE OFF

Fly into the New Year with aviation inspired style.

travel

74 / HATCHED AND HAPPY

Wake up in the ultimate Northern California treehouse.

80 / ISL AND TIME

Spend quality time with manta rays and mai tais at Mauna Kea Beach Hotel.

82 / TAHOE BOUND

Road trip to Lake Tahoe and relax with a lake front view.

90 / TICO OVER TARZAN

A luxurious and immersive Costa Rican adventure.

home

D av

nglasses ind Su id K

96 / UPDATE YOUR HOME

Products that’ll make your entire house just as inviting as the fireplace.

48 hours

98 / 48 HOURS IN SANTA BARBAR A

Explore Santa Barbara during the holidays, from ice skating to cozy dinners. @ S B L I F E A N D S T Y L E | 17

Delightfully Irresistible. black bowsweet s. com

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Organic Ingredients • California Grown • No Artificial Anything • Gluten Free • GMO Free • Vegan

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&

COVET & CRAVE Staff Picks for

November /December

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3.

4.

5.

6.

7.

8.

9.

1. The Harmonist Yin Travel Set, theharmonist.com 2. Jo Malone London Green Almond & Redcurrant Cologne, jomalone.com 3. David Kind Eyeglasses, davidkind.com 4. Santa Barbara Aromatics Orange Blossom & Amber Body Butter, Skin Deep 5. Grgich Hills Estate 40th Anniversary 2014 Chardonnay, grgich.com 6. Eliana Bernard Platter, Millworks 7. Rifle Paper Co. 2018 Planner, riflepaperco.com 8. Coola SPF 30 Mineral Liplux in Firecracker, coolasuncare.com 9. La Maison du Chocolat Coffret Maison Assorted 30 Pieces by Nasty, lamaisonduchocolat.us

@ S B L I F E A N D S T Y L E | 19

the

B EAR and

S TA R

DISCOVERING LOS OLIVOS’ MOST CARING RESTAURANT, FROM FARM TO TABLE.

20 | NOVEMBER/DECEMBER 2017

SB LIFE & STYLE health Photographed by Silas Fallstich Written by Kara Thompson

@ S B L I F E A N D S T Y L E | 21

I

f you want to get away from the hustle and bustle of everyday life, Fess Parker Ranch is where you should go. As I step out of my car my first thought is that I’ve never been somewhere so peaceful. Besides the occasional neigh, the ranch is silent. As I stroll up to the barn, Katie McDonald, granddaughter of Fess Parker, is saddling up four quarter horses to prepare for our ride. Her youngest daughter, Gracie, is running around in jeans, cowgirl boots and an oversized t-shirt, completely at ease around such big animals.

I hop onto Simon, a white horse with brown speckles. Katie teaches our group the basics of steering and reminds us that we were in charge. Katie holds the reins as if it is her second nature and about half way through the ride I realize it would take me years to look as comfortable as she does. I’ve always considered myself to be a city girl but after spending the morning with Katie touring the 700-acre property, I have a newfound appreciation for ranch life.

Following our ride through rolling hills and luscious vineyards, I head for downtown Los Olivos to grab lunch at The Bear and Star, which sources most of its ingredients from the ranch. The meat, vegetables and fruit you’re eating haven’t traveled far to get to the restaurant. The seven mile drive reminds me of the importance of knowing where your food comes from. The food at The Bear and Star has a story, a home and a family that truly cares about how it’s made.

The restaurant has a rustic yet elegant feel. The dark wood floors paired with burgundy leather chairs make me feel as if I’ve just set foot in one of the most luxurious barns in the world.

Chef John Cox greets me and leads me through the main dining area, which is the kind of place you wish you could eat dinner at every night. He likes to describe the setting and experience as, “refined ranch cuisine.” The atmosphere is intimate and I can tell that every last detail was thought out with care.

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I assume that the wall filled with three panels of wine bottles is simply a piece of art, but John slides the doors open to reveal an extravagant yet comfortable room. He explains that the secret space is used for meetings or private events. Some guests like to reserve the room for group dinners and leave out the back door. I have to admit that I am quite impressed even before I sit down to order my meal.

With a menu like this it’s almost impossible to choose just one appetizer and entree. After thoughtful descriptions of each dish from my server, I decide to start off with the crispy ranch squash.

Just a few minutes later, my server brings out a beautifully plated assortment of colorful squash. Dressed with a homemade sweet soy and chili sauce, every bite tastes better than the last, the delicious vegetable dish could almost pass for dessert.

My entree, a wagyu tri-tip salad, is brought out next and I dive right in. It is a bit strange to eat the wagyu right after seeing the cattle on the ranch tour, but the meat is cooked so perfectly that all thoughts of guilt melt away.

The spicy cilantro dressing compliments the tri-tip and mixed greens so well that I am craving more by the end of my meal.

The experience I had at both the ranch and restaurant was unforgettable. Every fork-full of food tasted fresh and was easy to enjoy because I knew it hadn’t traveled far or gone through much before being brought to my table. The Bear and Star is unique in the way that the food truly is made with care, starting on a family farm where healthy, happy cattle and homegrown produce is a top priority.

The Bear and Star 2860 Grand Avenue, Los Olivos thebearandstar.com 805-686-1359

26 | NOVEMBER/DECEMBER 2017

@ S B L I F E A N D S T Y L E | 27

The SWEET Life

Photographed by Silas Fallstich Written by Kara Thompson

L

isa Wojcik is perhaps the sweetest, most hardworking person I’ve ever met so it’s not surprising that she’s the successful business owner of Black Bow Sweets. I met with her at Lucky Llama Coffee Shop in Carpinteria and as she introduced herself, she handed me a package of her candied pecans. I admitted that I’d never tried them and she was quick to warn me that they’re addicting. “I’ve had a lot of customers buy things online and then write to me saying they ate everything they were going to give as a gift,” Lisa said.

Growing up, Lisa spent countless hours watching her mom bake candied pecans. She eventually learned how to make them and continued the tradition by baking them for the holidays. She always wanted to turn her love for baking into a career, but just wasn’t sure how she would do it or what it would be.

A little over two years ago, Lisa entered her candied pecans into the Santa Barbara Expo where she competed against other local bakers

28 | NOVEMBER/DECEMBER 2017

and was surprised when they won first place in the confectionary category. “When I went to pick up all of my display materials, there was a woman there that told me she wanted to see me again next year in the professional category.” That was the turning point for Lisa.

She took the courage she gained from the expo and started her business just four months later. Lisa’s parents were her greatest supporters throughout this process—after all, it was her mom’s recipe and her dad owned his own business. “They never wavered. They were so supportive and always believed that it would do really well.”

Lisa had worked in visual merchandising in the past, so she was eager to design her own logo and packaging. To her, the logo creation was by far the easiest and most fun part of starting her own business because that was her passion. “I feel like I have way too many packaging ideas for how little product I actually have,” she laughed, “but it’s just so fun to think of those things.”

SB LIFE & STYLE dining

Once a week, Lisa sets aside time to make the candied pecans at a commercial kitchen in Goleta. She spends hours by herself doing all of the baking. Depending on how ambitious she is, she can produce up to 65 pounds of candied pecans in one night. It’s important to her that she has the freshest product that she possibly can.

Anna, her younger sister, is the mastermind behind Black Bow Sweets’ online recipes. She has a knack for coming up with new recipes or taking an existing recipe and adding her own twist. “I’m so grateful for her because she’s enhanced the business so much through her own creative talents and her willingness to help me,” Lisa shared.

Walnuts are the newest addition to Black Bow Sweets and as far as what’s coming next Lisa let me in on a little secret. “I think the next thing for me will be working on different flavors, like a pumpkin spice pecan rather than adding many more nuts.”

Lisa was open about what she learned throughout the process of starting her own business. When she first started her company she averaged three hours of sleep a night and never once regretted it. “People are capable of so much more than they actually think. There’s a lot of fear that you feel about starting something new but when I look back on all the things I’ve done, I never thought that I could do them.”

Last year, she returned to the Santa Barbara Expo and took home the prize for best in show. “I kind of fulfilled my fantasy of coming back to compete in the professional category and doing even better than I did before. That was really gratifying.”

After saying our goodbyes, I packed up my things, got into my car and headed home. I decided I’d try a few of the candied pecans and was shocked when just a few minutes later, my fingers reached the bottom of the cellophane bag. Lisa was right—they are addictive.

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blackbowsweets.com

Candied Pecan Cranberry Camembert For the Cranberry Sauce: 12-Ounce bag of fresh or frozen cranberries 1 Cup sugar 2 Tbsp water Zest of 1/4 of a lemon Place cranberries into a saucepan and add sugar, lemon zest and water. Cook over low heat, stirring occasionally, until the sugar dissolves and the cranberries are soft, about

10 minutes. Increase the heat to medium and cook until the cranberries burst, about 12 minutes. Add sugar, salt and pepper to taste and cool to room temperature before serving.

350 degrees for 15 minutes. Remove from oven and top with cooled cranberry sauce and Black Bow Sweets candied pecans (whole and crushed).

For the Cheese: Score the top of a round of Camembert cheese (or brie) and place in small baking dish. Use something small enough that you can place right on top of your serving plate. Bake at

Serve with your favorite crackers or crips.

Decorative tip: Place serving dish in the center of a wreath for a beautiful holiday presentation! @ S B L I F E A N D S T Y L E | 29

Photographed by Silas Fallstich Written by Savannah Daniels Location The Blue Door

30 | NOVEMBER/DECEMBER 2017

Sweet Baking Company Cake

@ S B L I F E A N D S T Y L E | 31

Sweet Baking Company Cake 32 | NOVEMBER/DECEMBER 2017

Andersen's Danish Bakery & Restaurant Boston Cream Cake

T

here is a peal of bells that ring when the holidays are coming to town: the lights that twinkle on rooftops in the neighborhood, the aroma of pine leaves and cinnamon from the Christmas trees, red and green decor that relish almost all the local businesses, and the holiday jingles that sing through the radio. But nothing screams ‘the holidays’ louder than holiday desserts! In fact, I’m convinced they are a large reason for the lifted spirits all season long.

From the Santa Claus and snowman themed treats in all of the grocery aisles, to the beautifully red and white frosted, gold glitter-dusted decadence in every bakery around town; desserts are a sure and universal indication that the season festivities are upon us.

Whether it is a moist chocolate cake with smooth chocolate icing for the annual Christmas dinner, honeydipped and sugar-sprinkled donuts for Hanukah, a rich and gooey pecan pie for Kwanza, or even colorful candied dumplings for the Chinese winter solstice celebration, sweetened indulgence is being shared and enjoyed in every home.

Andersen's Danish Bakery & Restaurant Marzipan Layer Cake

@ S B L I F E A N D S T Y L E | 33

Sweet Baking Company Cookies 34 | NOVEMBER/DECEMBER 2017

Andersen's Danish Bakery & Restaurant Eclairs

In my family, we make it a point to revel in the diversity of treats and satisfy our sweet tooth all December long. Starting December 1st and ending December 31st every year, we taste one different dessert daily.

It’s a tradition we like to call the Thirty-One Days of December; the only rule being each dessert has to be one that we haven’t had previously. The sweets can be homemade from scratch or bought from a bakery, although it’s usually a mixture of both throughout the month. Nonetheless, a lot of creativity is needed to create thirty-one different holiday desserts!

We always have an enormous amount of fun trying a variety of recipes or combing aspects of different desserts into one. Over the years, some of my favorite treats we have tried have been peppermint bark cheesecake, white chocolate fudge, eggnog pudding, sweet potato snickerdoodles, peppermint ice cream pie, white chocolate éclairs, and Andersen’s Danish Bakery green marzipan layer cake. Some of the favorites we have made include pumpkin chocolate chip cookies, Mexican hot chocolate ice cream, French kings’ cake, spiced banana beignés, snowman shaped red velvet cake bites, and hot apple cider boiled with orange, cloves and a dash of cinnamon.

We love giving the desserts we make from scratch a holiday themed flare either with frosting, colored candies, or baking them into varying shapes. The tradition has given us some of the warmest memories, as we all come together during our busy lives, laugh, talk, and share. I’ll always look forward to December, and the sweetness that comes along with it.

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www.sweetbakingcompany.com www.andersenssantabarbara.com

@ S B L I F E A N D S T Y L E | 35

Speakeasy Sips

Twelve

36 | NOVEMBER/DECEMBER 2017

it

Mile Lim

Photographed by Silas Fallstich Written by Robin Berger

, Millworks

Gold Flask & Shaker

Monkey Gland

I

love secrets. Especially ones that involve a dash of cognac, an ounce of vermouth and a sneak peek into holiday season—which this year at Four Seasons Resort The Biltmore Santa Barbara will exclusively be celebrated with glitz, glamour and a 1920s speakeasy.

It’s a Friday night, and finally sweater weather, as I’m warmly welcomed to the resort by Rachel, my guide for the evening. Excited to give me a look into the property’s history, she leads me to the original Ship Room created by previous resort owner Robert Odell.

In 1927 Odell had three things on his mind: smoking cigars, playing poker and well, of course, illegally drinking.

Prohibition was in full swing when Robert carefully made his fantasy a reality in the form of a staircase tucked inside a coat closet that leads up to the flawlessly preserved speakeasy. Unlike the Spanish style interiors that lay below us, wood panels cover the entirety of the room, decorated only with nautical elements. Antique maps titled @ S B L I F E A N D S T Y L E | 37

d

or kf Pic y r Ma

Gold Flask, Millworks Rose Gold Bottle Opener, Millworks 38 | NOVEMBER/DECEMBER 2017

Harvard

il

Cockta

“La Costa de la Canal de Santa Barbara” cover one wall and plaques display Odell’s golden rules—no swearing, no spitting, no dancing, and no opium smoking. Authenticity is showcased in each square foot.

In honor of the resort’s 90th anniversary Ty Lounge General Manager Armando Cabral crafted 10 signature prohibition cocktails for the winter and holiday months, and tonight I’m tasting his modern twists on a select few.

I nestle into a stately leather chair and start with the Mary Pickford, the understated rum accents the maraschino liqueur as the sweet acidity of the pineapple awakens my palate. I savor the flavors, toasting with Rachel, cognizant that years prior we would be strictly prohibited from sitting at these very seats. Sipping on The Last Word, I let gin and green chartreuse transport me to the prohibition era as Rachel reveals that legend has it the reason the architecture reflects that of a ship is because at the time to get alcohol you had to sail to Santa Cruz Island where the Italian immigrants planted grapes and sold them. My last cocktail of the night, the Twelve Mile Limit, has the most kick, yet surprisingly is my favorite, with white rum, rye whiskey and brandy, complemented with grenadine and lemon juice. The simplicity is bold and I relish every sip.

All cocktails will be available November 25th to celebrate the season. Getting back to secrets, rumor has it Four Seasons Resort The Biltmore Santa Barbara will hold a speakeasy event in December where guests will drink and mingle in the original Ship Room, now known as the El Galeon (and maybe break a few rules with their dance moves).

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Four Seasons Resort The Biltmore Santa Barbara 1260 Channel Drive, Santa Barbara 805-969-2261 www.fourseasons.com/santabarbara

@ S B L I F E A N D S T Y L E | 39

H O L I DAY SPIRIT

Photographed by Silas Fallstich Photo Assistant Hanna Yamamoto

40 | NOVEMBER/DECEMBER 2017

PEAR'D GAL 1.5 oz Cutler's Gin 0.5 oz Cutler's Apple Pie 0.5 oz Simple Syrup 0.75 oz Lemon Juice 0.75 oz Pear Puree (puree/muddle fresh pears) 2-3 Dashes Cardamon Bitters

@ S B L I F E A N D S T Y L E | 41

SHADY LADY 1.5 oz Cutler’s Vodka 0.75 oz Strawberry Puree 1-2 Dashes Smoked Serrano Bitters (or any spicy bitters) 0.75 oz Lime Juice 1 oz Blood Orange Soda

Tray, The Blue Door 42 | NOVEMBER/DECEMBER 2017

DUKE'S LOCKWOOD 3 oz Cutler’s Stagecoach Whiskey 2-3 Dashes Chocolate Bitters 1-2 Dashes Pecan or Walnut Bitters 1-2 Tsp Maple Syrup

Green Book, The Blue Door @ S B L I F E A N D S T Y L E | 43

BLISS BECOMES YOU at Ojai Valley Inn and Spa Written by Alexandra Sharova

Living in a top vacation destination, we often forget that there are paradise-like escapes in our own backyard ...or at least really close to it. One such place is Ojai, California. The quaint, artsy town is home to the Ojai Valley Inn and Spa, where opulence meets the great outdoors. After an overwhelming week, I was in desperate need of some R & R, and a getaway that contrasted my jam-packed schedule. So I ventured east, for a “treat yourself,” kind of day.

Nestled between the majestic Topa Topa Mountains and picturesque valleys, Ojai Valley Inn and Spa combines the best of luxury living, from a five-star spa to a world-class golf course, with the natural wonders of its surroundings. The resort draws inspiration from and adapts to its environment, which is seen in both the “valley to table” culinary program and the spa’s treatments that feature freshly harvested flowers and herbs from the property. Since my idea of decompressing involves me, myself and I, and of course a fabulous masseuse, I check into Spa Ojai and discover their focus is on relaxation and renewal—needless to say I’m on board.

The staff at the Spa Village greet me with smiles and warmth—foreshadowing the experience to come. I enter the women’s locker, and am blown away. Don’t let the name fool you; this lounging area is far closer to a hotel suite than a standard changing area. A fireplace warms up individual chaises that are well-equipped with local magazines, a steam room and sauna meet all your detoxing-needs, and of course, a jacuzzi in the center of the room serves to 44 | NOVEMBER/DECEMBER 2017

SB LIFE & STYLE spa erase the week’s stress while you bask in the sky roof ’s light, watching sun rays dance across the Spanish tiles. It’s heaven. The extensive spa menu includes an indigenous Kuyam treatment that honors the Native American roots of the region, a variety of body polishes and a handful of youth-enhancing facials. I settle on a classic: the relaxation massage. Derived from Swedish-style massages, it is meant to soothe sore and tired muscles while simultaneously calming the mind.

I head upstairs to meet my masseuse for fifty minutes of pure bliss. Heavy wooden doors on the individual rooms play up the one-with-nature essence of the spa, while tranquility-inducing aromas take over my senses. Lacey, who exudes serenity, guides me through my options for the massage, and I choose medium-to-hard pressure, because it’s been one of those weeks. I lay down on a table that feels far more like a cozy nap spot, and listen to Lacey explain that aromatherapy can be added to my session, presenting me with three choices: lavender, lemongrass and vanilla, and peppermint and eucalyptus. We go with the lemongrass and peppermint combination, a nobrainer, due to its apparent mood-boosting qualities. And so, the massage begins.

I find myself in a complete euphoria in just ten minutes. All my stress, the to-do list in my head and the worries that consume my daily life begin to float away as Lacey works her magic. She molds my sore muscles like pottery, from my head to my toes, and I think, “I could fall asleep here…I could live here.”

I never imagined fifty minutes could fly by so fast, yet once I stand up I feel a natural high. I walk back to the locker room with one of those “first love” kindof smiles that money normally can’t buy. After a glass of refreshing lavender lemonade I go from the bubbling jacuzzi to the sauna, then a quick cool down on a plush lounge chair, and to the steam room for some serious detoxing.

After a quick shower I am finally ready to get my bronze on by the adult pool (note: the property features two pools, with one being more family-friendly).

I complete my day of pampering with a hydration juice from the spa’s café. I find that I feel lighter, as though I left behind all the negative energy that was pent up inside me on Lacey’s massage table, or perhaps by the sparkling pool—either way I’m happy for the loss. This truly is the ideal place for a personal day of pure bliss, because after all, you deserve it.

*

Ojai Valley Inn and Spa 905 Country Club Road, Ojai 855-697-8780 ojairesort.com

@ S B L I F E A N D S T Y L E | 45

10 TIPS to keeping

your skin hydrated in the winter

Black Sand Swimwear Bandeau 46 | NOVEMBER/DECEMBER 2017

SB LIFE & STYLE beauty

1. Triple your water intake during the time you are taking any cold and allergy medications, diet pills, sleep aids and/or antibiotics.

Written by Dee Dee Serpa-Wickman, L.E. Photographed by Meadow Rose Model Alessa Valenzuela Hair & Makeup by Leah Rose Washuta Manicure by Aqua Skin & Nail Bar using LVX in French Rosé

F

all is upon us and winter is on its way. Even though we live in sunny California we do have a weather change, and it can get a bit chilly. We need to remember to bundle up, pay attention to our health during flu season and protect and hydrate our skin. The cold weather can he harsh on our skin and can make it extremely dry if we don’t take care of it.

Dry skin is a skin type and those affected by it are simply genetically predisposed to inadequate oil production. Epidermal dehydration is indicated by creping, or small lines or scales may form in the case of more severe, chronic surface dehydration. Dermal dehydration causes depletion of the dermis and will ultimately result in deeper wrinkles.

Common causes of epidermal dehydration include lifestyles choices such as smoking, medication or illness, a high sodium diet, stimulants such as coffee, environmental factors like seasonal changes and artificial indoor environments caused by both heating and air conditioning, and sun damage–which can cause moisture loss and lead to dermal dehydration.

The key to correcting dry or dehydrated skin lies in determining the initial cause and helping the skin to compensate, balance and repair.

Well hydrated skin will appear smooth and dewy. On the surface the epidermis will be plump, supple and bounce back easily which indicates good elasticity. Here are some tips to keep a hydrated and healthy glow!

2. Keep indoor temperature no higher than 68 degrees during the day and layer clothes instead if you’re chilly.

3. Increase water intake an additional 8 ounces for each coffee, tea, or alcoholic beverage consumed.

4. Red LED light therapy can improve barrier function by increasing oil production and enhance the hydro lipid film. Red LED light therapy has been proven to trigger repair mechanisms that stimulate fibroblast activity and new cell growth for firmer rejuvenated skin.

This can boost collagen and other proteins that are critical for the skin’s ability to retain hydration.

5. Hyaluronic acid is known as one of the most effective ingredients to hydrate the skin. Look for a serum and/or moisturizer that incorporates hyaluronic acid.

6. Keep showers to a short duration and keep water warm. Hot showers can be drying to your skin.

7. Niacinamide, a potent form of vitamin B-3, takes a multifunctional approach to hydration by addressing general aspects of dryness and dehydration simultaneously. Look for niacinamide in a wide range of topical skincare products.

8. Acetyl hexapeptide-37 works with aquaporin 3, a protein found naturally in the skin, to regulate the way hydration moves between the basal layers of the epidermis and the stratum corneum to improve overall hydration.

9. As for your body being extremely dry, there are several things you can do topically.

1. Use a Clarisonic with a body brush and a mild exfoliant.

2. Dry brush your body before showering remembering to follow the lymphatic system.

3. After showering and exfoliating use a jojoba oil or body lotion that contains lactic acid or hyaluronic.

10. When seasons change always assess your home care regime. Get regular clinical facial treatments every 4-6 weeks to every 3 months and stay on track with your homecare regime.

*

Skin Prophecy Clinic 1230 Coast Village Circle Suite B Santa Barbara 805-969-6454 www.skinprophecy.com

@ S B L I F E A N D S T Y L E | 47

BEAUTY

is in the eye of the tool holder

Photographed by Meadow Rose Written by Heather Roach, Makeup Artist and Beauty Product Expert

THE MAKEUP LIGHT

HOT TOOLS CURL BAR

This gorgeous portable vanity from The Makeup Light turns any table into the perfect vanity. Create a flawless look with the help of the adjustable bright white LED panel light. As a makeup artist I never start a job without my Makeup Light and now you can have the same light artists use in your home in a stylish ivory or graphite vanity. $749 www.themakeuplight.com

At first sight this L-shaped curling iron may seem a little unusual, yet its impressive, innovative and ergonomical design will change the way you style your hair. The userfriendly design takes the strain off of your shoulders, elbows and wrists. In addition, it heats to 450 degrees, has a built in vibrating curl timer and universal dual voltage for travel. $100 www.Ulta.com

48 | NOVEMBER/DECEMBER 2017

CURVYLASH PROFESSIONAL LASH CURLER

SLIP SILK PILLOWCASE AND MASK

Give your lashes a boost and create a wide-open-eye look with this magnificent curler. I am in love with the bend of this lash curler—it gets every last lash. To fully benefit from a lash curler: place the upper curler up to the root, tilt the curler and gently squeeze the handles and repeat at the middle and tip of the lashes. A good lash curler is a game changer. $19 www.naimies.com

Oh the love between a girl and her silk pillowcase and sleep mask. If you have never slept with a silk pillowcase you don’t know the joy of waking up looking like you are on TV. Slip Silk allows your skin to glide, whereas other materials can tug and scratch delicate facial skin and grab onto your hair and twist it at the root throughout the night, damaging the hair. Say goodbye to sleep creases and bed head. I have spent most of my life searching for a comfortable sleep mask and always found myself ripping them within minutes, until the Slip Silk sleep mask which is so comfortable I don’t want to remove it in the morning or after a long flight. $45-$79 www.slipsilkpillowcase.com

CINEMA SECRETS BRUSH CLEANER Nothing grosses me out more than dirty makeup brushes and most people don’t realize how dirty brushes harbor germs and acne-causing bacteria. Cinema Secrets Brush Cleaner is a cult favorite and loved by makeup artists.

This formula is quick drying, rinse-free and easy to use while leaving a pleasant vanilla scent. Can be used to clean, condition and deodorize both natural and synthetic makeup brushes. Please for the love of honey, clean your makeup brushes. $24 www.Cinemasecrets.com

ART NATURALS DIFFUSER This fabulous Bluetooth enabled cool mist aromatherapy diffuser plays music and has clock and alarm functions while diffusing essential oils. Essential oils can be healing, refreshing and energizing (and become quite addicting). This cool diffuser is soundless and encased in a beautiful natural wood that looks good in any room. $39 www.artnaturals.com

CLARISONIC SMART PROFILE We have all heard of Clarisonic, in fact most of us have one in our drawers. What I love about the Clarisonic Smart Profile is it fits brush heads for face and body and for a multitude of uses. I am especially obsessed with the Pedi Smoothing disc for just-from-the-nailsalon-smooth feet. The Clarisonic Smart Profile is so versatile—you get the sonic skin cleansing on face, body and feet. With a multitude of brush heads to choose from—even a firming facial massage head and a sonic foundation makeup brush, the possibilities and uses are endless. This is not your mother’s Clarisonic. $349 www.clarisonic.com

FOREO ISSA HYBRID TOOTHBRUSH Let me introduce you to a modern sonic toothbrush that is beautiful to look at and engineered to eliminate plaque buildup without irritating gums. Sonic cleansing is not just for your body, the mouth can reap the cleansing benefits from sonic technology too. I am all about foundational products that get the job done beautifully and a clean mouth is the perfect accessory to that perfect lipstick shade. $199 www.foreo.com

MILK & SASS MACARON HAIR BRUSH I am always on the search for a hair brush that will fit in all of my purses for touch ups on the fly. Not only is this macaron shaped hair brush one of the cutest things I have ever seen, it painlessly glides through my crazy hair without causing excess breakage. Its strong bristles keep me looking well coiffed at all times. To top off the adorable functionality of the brush, it has a built-in mirror. The only downfall to this brush is everyone will want to steal if from you. $13 www.milkandsass.com

www.HeatherRoachMakeup.com

@ S B L I F E A N D S T Y L E | 49

May your holidays be balanced

and bright

Photographed by Meadow Rose Written by Charlene Ciardiello, Celebrity Trainer

W

ith the holidays and New Year around the corner, it’s easy for your normal lifestyle habits to get thrown out of balance. We know you’re busy shopping, wrapping presents, prepping, visiting family, and attending holiday parties, so squeezing in a workout and staying on track can be tough. The holidays can seem like an inevitable time to overindulge when it comes to your health choices, but they really don’t have to be. Cultivating mindfulness and balance is something we can all use more of, especially during this time of year where it’s difficult not to get caught up in the hustle and bustle. If you’re mindful of your thoughts and actions, you can slow down and find time for more enjoyment in the season. This is important for more than one reason. Sure the holidays are about spending time with loved ones. But you also need to give yourself the gift of fitness and make time for it—even if it’s 20-30 minutes a day.

Your friends and loved ones will reap the benefits when they have a happy focused you at their event.

50 | NOVEMBER/DECEMBER 2017

Maaji Sportsbra, Drishti Teeki Leggings, Drishti

AVOID THE NAUGHTY LIST WITH THESE 6 HOLIDAY HEALTH TIPS 1. Workout

Moving your body first thing in the morning starts the day right, relieves stress, revs up your metabolism and burns off those extra calories you may consume during the holiday season.

2. Find balance

Fill up on healthy choices first and then indulge in moderation.

Definitely don’t deprive yourself of the things you love most about the season. Just be sure to stay on track during the days before and after the party. When you stick to a healthy lifestyle and stay consistent, you have wiggle room for a little indulgence here and there.

3. Party on a full stomach

Having a small healthy snack, such as a bowl of fruit or a protein bar, before you head off to that holiday party will help you to feel satisfied and you will be less likely to indulge while you are socializing at the company holiday party.

4. Just say no

You probably aren’t aware how much extra food you consume just from people offering it to you. Just think twice before you take those cookies and decide if you really want them.

5. Maintain your present weight

Don’t try to lose weight during the holidays. Instead try to maintain your present weight. In this way you have a realistic goal.

6. Don’t skip out on water

Drinking water makes you think you’re full, resulting in consuming fewer calories. Even when you think you’re hungry, drink some water before hitting up the snack bar to make sure you’re not mixing up your cravings.

HOLIDAY HOTTIE HITT WORKOUT Does your workout routine take a hit during the holiday season?

High-intensity interval training (HITT) is the perfect solution!

This type of training gets and keeps your heart rate up and burns more fat in less time.

Try this do-anywhere, 20-minute fat-blaster to stay slim (and sane) during the holidays.

Are you ready? Lets HITT it!

Perform each exercise at a high intensity for 30 seconds followed by a 10 second rest if needed. Repeat the entire circuit 5 times for a 20 minute workout.

Don’t skip the warm up: get your blood pumping with a 5 minute moderate jog and then stretch for 5 minutes to make sure all your muscles are loose and ready for the workout.

1. Push up with side plank

Align your shoulders with your hands. Lower chest to the bench while keeping a neutral spine. As you push up, extend into a side plank.

2. Alternating bench step ups

Place one foot on the bench. Remember to push through your heel as you are alternating legs. Keep your core engaged and bring your knee all they way up to work your abs.

3. Plank knees to elbows

Assume a push-up position on the bench. Begin exercise by raising your right knee to your right elbow. Return right foot back to the floor.

4. Squat thrusts

Stand with your feet shoulder-width apart and your arms by your sides. Lower into a squat position and place your hands on the ground. Kick or step your legs back into a plank position. Jump or step your legs forward to return to a squat position.

5. Tricep dips

Facing away from the bench, put your hands on the edge, extend legs straight out and keep your back close to the bench while lowering your body down (keep your arms 90 degrees) and extend your arms straight up while squeezing your triceps.

6. Mountain climbers

Assume a push-up position with your arms straight and your body in a straight line from your head to your ankles. Raise your right knee toward your chest then return to staring position and alternate legs.

7. Side step with leg lift

Stand sideways to the bench. Brace through the core, pull your shoulder blades back and establish a neutral spine position. Place your nearest foot onto the bench and step up, distribute weight across your heels while extending and lifting the opposite leg out.

8. Single leg plyometrics

Plant your left foot on the bench, your knee bent at a 90-degree angle, your right foot extended behind you, balanced on its toes.

Bend your right elbow, bringing your hand toward your chest, and extend your left arm behind you, as if you were running. From this position, explode up off your left foot, bringing your right knee up toward your chest as you swing your right arm backward and your left arm forward. Spend 30 seconds on each leg.

Don’t forget to stretch once you’ve completed your workout!

Remember the only bad workout is the one you didn’t do, so lace up those sneakers, put on the sweatband and kiss those holidays blues (calories) goodbye.

*

www.shutupandmove.com

@ S B L I F E A N D S T Y L E | 51

SB LIFE & STYLE fashion

Between The Vines

Photographed by Silas Fallstich Photography Assistant Hanna Yamamoto Styled by Rachel Teixeira Model Alena Zubakina with It Model Management Hair & Makeup by Heather Roach Location Sunstone Villa at Sunstone Winery & Vineyards

52 | NOVEMBER/DECEMBER 2017

Free People Cardigan, Blanka Cleobella Dress, Blanka Shoes, Stylist’s Own

@ S B L I F E A N D S T Y L E | 53

Lorena Antoniazzi Sweater, Allora by Laura Free People Overalls, Blanka Kin The Label Hat, Blanka Shoes, Stylist’s Own 54 | NOVEMBER/DECEMBER 2017

Sally LaPointe Dress, Allora by Laura Sally LaPointe Cardigan, Allora by Laura Robert Clergerie Boots, Allora by Laura Marin Costello Necklace, Blanka Kin the Label Hat, Blanka Sunstone Winery 2016 Viognier

Allora by Laura Private Label Sweater, Allora by Laura Allora by Laura Private Label Pant, Allora by Laura Kai Linz Necklace, Allora by Laura @ S B L I F E A N D S T Y L E | 55

56 | NOVEMBER/DECEMBER 2017

Kin The Label Hat, Blanka Lorena Antoniazzi Sweater, Allora by Laura

Alice and Olivia Blouse, Juniper Verdad Pants, Blanka Kai Linz Earrings, Allora by Laura Shoes, Stylist’s Own @ S B L I F E A N D S T Y L E | 57

Free People Blouse, Blanka Urvin Jeans, Juniper Shoes, Stylist’s Own

Elisabetta Franchi Dress, Allora by Laura Kai Linz Earrings, Allora by Laura Shoes, Stylist’s Own

58 | NOVEMBER/DECEMBER 2017

Free People Blouse, Blanka Urvin Jeans, Juniper

@ S B L I F E A N D S T Y L E | 59

Stillwater Jumpsuit, Whiskey and Leather For Love and Lemons Blouse, Whiskey and Leather Kai Linz Earrings, Allora by Laura Kai Linz Necklaces, Allora by Laura Shoes, Stylist’s Own 60 | NOVEMBER/DECEMBER 2017

Jet Set Diaries Blazer, Whiskey and Leather For Love and Lemons Bodysuit, Whiskey and Leather Girlfriend Jeans, Blanka Kai Linz Necklace, Allora by Laura

@ S B L I F E A N D S T Y L E | 61

Photographed by Coy Gutierrez Creative Directed, Styled & Modeled by Zinta Braukis Hair & Makeup by Dee Daly for Opus Beauty using Oribe & Hourglass Cosmetics Helicopter Santa Barbara Helicopters

62 | NOVEMBER/DECEMBER 2017

TAKE OFF

3.1 Phillip Lim Jacket, fwrd.com Saint Laurent Pants, fwrd.com Altuzarra Shoes, fwrd.com Ahlem Sunglasses, fwrd.com Earrings, Stylist’s Own

@ S B L I F E A N D S T Y L E | 63

Isabel Marant Dress, fwrd.com 64 | NOVEMBER/DECEMBER 2017

Citizens of Humanity Trench Coat, fwrd.com Calvin Klein Shirt, fwrd.com Grlfrnd Pants, fwrd.com Altuzarra Shoes, fwrd.com Earrings, Stylist’s Own Ahlem Sunglasses, fwrd.com

@ S B L I F E A N D S T Y L E | 65

Chase Denham Jacket & Pants, chasedenham.com Saint Laurent Shoes, fwrd.com Saint Laurent Sunglasses, fwrd.com Earrings, Stylist’s Own

66 | NOVEMBER/DECEMBER 2017

@ S B L I F E A N D S T Y L E | 67

3.1 Phillip Lim Green Jacket, fwrd.com Chase Denham Silver Jacket, chasedenham.com Nili Lotan Tank Top, fwrd.com Saint Laurent Pants, fwrd.com Ahlem Sunglasses, fwrd.com Earrings, Stylist’s Own 68 | NOVEMBER/DECEMBER 2017

Isabel Marant Dress, fwrd.com Manolo Blahnik Shoes, fwrd.com @ S B L I F E A N D S T Y L E | 69

Haney Dress, fwrd.com

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T by Alexander Wang Dress, fwrd.com Saint Laurent Shoes, fwrd.com

@ S B L I F E A N D S T Y L E | 71

3.1 Phillip Lim Jacket, fwrd.com Nili Lotan Tank Top, fwrd.com Ahlem Sunglasses, fwrd.com

Citizens of Humanity Trench Coat, fwrd.com Grlfrnd Pants, fwrd.com Altuzarra Shoes, fwrd.com Earrings, Stylist’s Own 72 | NOVEMBER/DECEMBER 2017

Alexis Romper, fwrd.com Saint Laurent Shoes, fwrd.com Earrings, Stylist’s Own

@ S B L I F E A N D S T Y L E | 73

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HATCHED and HAPPY

Wake Up in California’s

Premier Redwood Treehouse

Photographed & Written by Silas Fallstich @ S B L I F E A N D S T Y L E | 75

SB LIFE & STYLE travel stretch our legs. We catch sight of the perch nestled discreetly into the canopy. It looks as if it has always existed in this spot. A wrought iron spiral staircase leads upwards to a suspension bridge. This is one delicate piece of artwork, and we get to rest our little heads here. When we reach the landing we ditch our boots and the glass doors hinge at our feet. Redwood aroma hits me square in the face, this isn’t a smell, this is a knockout of sensory magic. I’ve never had this strong of a single scent come at me, I’m KO’d, I’m knocked out, I’m done for. Our quick orientation to the cabin takes less than 10 minutes, 8 of those minutes belong to the aroma. We learn about the many features. It’s the small details that create the sense of functional artistry. A slender bookshelf crafted from a salvaged tree, bathroom fixtures and details sourced from all natural elements. The most quaint and perfectly placed bathroom sink. The glass walled shower, suspended above the forest and exposed to every piece of the forest. This is much more than a destination, it’s an active piece of art you can make your own. After immersing ourselves in the sights and smells of the treehouse we enjoy a brief chat with our hosts and then are left to ourselves.

The first time a little wind hits the house we feel the gentle sway, it feels unsteady and unnatural but also peaceful. Like a boat floating on a sea of clouds. More unexpected than unsettling. The features of this location exist as an extension of the natural environment. You feel your surroundings, a sense of tranquility is always present.

I

t’s mid-afternoon, we’ve just arrived at Salmon Creek Ranch.

There are no salmon here. Or at least if there are they have nothing to do with this visit. We are two minutes into our stay and eager little goats are aggressively eating from our palms. Eating is the wrong idea, that’s wrong. They’re consuming from bottles we hold. They’re so eager that they don’t stop to breathe. Our hosts, Lesley and John, explain that Daisy May and Violet were abandoned by their mother, based on their enthusiasm for feeding maybe one mom was not enough. From the feeding zone we discard our car, downgrade our food, supplies and luggage to a wheelbarrow and self transport ourselves down a muddy slope. Earlier I purchased used rain boots for $7. They’re my new favorite article of clothing. My girlfriend had to go to the local hardware store and purchase her brand new pair for $35. She still holds some animosity. She first spotted the pair of used slickers that instantly catapulted me into a self-proclaimed local attire stardom. I even pair the rest of my costume to them. I’m a Bodega Bay tourist in every meaning of the word.

Down hill we travel. Our hosts give me the pleasure of driving my own wheelbarrow. I feel so much more at home. I’ve fed the goats, I’ve done my best to imitate the local garb and now I’m wheeling my own wheels.

We pit stop at the egg processing room. This is unexpected. We learn all about duck eggs, about a man from Australia who pays over $30 for 12 eggs. We learn more than learners learn while being taught. We even get to clean a few of the richest eggs.

Further down the hill we go. Through a rainy old-growth forest. It’s saturated. It isn’t a long walk, and it’s all downhill, it feels good to

76 | NOVEMBER/DECEMBER 2017

We cook in the BBQ. We eat loads of crackers and fancy NorCal cheese.

We spoil our taste buds with local IPA. Crushing our sense of taste with every mouthful of flavor. By the end of it all we have eaten ourselves sleepy. We retire to a nice evening of reading and that is when it really happens. It isn’t just the aroma or the gentle swaying, it’s the lack of everything else. Nothing is here but this. The redwood smell, the sway of the trees, the happenstance chirp of a bird and the implicit existence of nothing else. The silence. That’s it. The pure, enjoyable silence. I can’t read, I can’t do anything other than lay in this bed and marvel at where we are. I feel like a baby bird. Hatched and waiting. Hatched and happy.

The silence must be getting to me because I’m quickly unconscious.

The morning light, seeps into the forest. It’s ethereal, warm and natural.

The same sensory feelings exist but they’re becoming more a piece of

@ S B L I F E A N D S T Y L E | 77

and sampled our way though half their offerings. We are well on our way to toasty. I can’t stop drinking the Grapefruit IPA, it’s the perfect balance of citrus, fruit flavor and hops. At 7% and with little food in my belly, I feel good fast. We interrupt sips with rounds of Yahtzee, a pastime that creeps into our routine quite often. It must be the excess of beer because I’m actually winning a few rounds. Or possibly my arithmetic is a bit more inaccurate than my sobriety.

Eventually we leave the Crooked Goat, a little wobbly, the name’s meaning becoming clearer than we intend to admit. We still feel good about ourselves. We meander slowly to the car, allowing the hops and grapefruit to seep from our heads. Before long we are strolling downhill back to the treehouse with a wheelbarrow full of supplies.

Rejuvenated by the walk through the forest we pack a light bag and head down trail towards the river. The walking is steep but well footed.

Jenna discovers a salamander along the way. She always seems to find these little wildlife treats. The beast clings to her like she’s its long lost mom. Further down we stroll halfheartedly along the river. It’s muddy, but easy going. We hike through the ranch campground and make promises to visit sometime soon. We are happy to be outside enjoying some of the ranch’s 400 acres of land.

We return to the treehouse for some afternoon vino. We are quickly turning into recluses. Looking for any reason to just be here. Be present. Be on the deck, in the bed or beating back our binge in the floating shower. I want to sleep in there. It’s the full nest affect. No need to worry about being completely naked and exposed, the only person to see is your partner, a few songs birds and the occasional squirrel. the experience. They’re becoming normal. We forage for breakfast but nothing is giving. We cruise to Roadhouse Coffee in Bodega Bay. The friendly barista/shop owner greets us and makes a grand cappuccino in irregular and mismatched mugs. The place is a ramshackle of custom wares, art and vintage belongings. Pastries and caffeine tide us over before we backtrack towards Sebastopol for a supply run.

Sebastopol is a mecca in this neck of the Northern Coast. I knew the treehouse would be amazing. I knew I’d like everything about it.

That didn’t stop me from making the trip, but Sebastopol, this was unexpected. It’s hip. There are stores, boutiques, hipster coffee joints, groceries, banks, tourist traps, dive bars, you name it and they have it plus a surplus of flannel. We enter Community Market and spend more time than is needed restoring our supplies, we grab four of the heftiest pork sausages I’ve encountered. Once the cooler is packed we are on foot exploring the industrial area. We hit the Little Four Store and pick up some of the cutest wares around. A hat for my niece-to-be, a necklace for my girlfriend, sneakily packed by the shop owner.

Next door is Crooked Goat Brewery, not open until noon, our hop deprived pallets are already watering. We kill time walking across half the downtown for ice. It’s a good voyage. A shoe store is selling rain boots for $45, I’m still laughing, my girlfriend frowns.

We are the first eager beavers into the brewery. The bartender doesn’t seem to mind. We say we will only have one but before long we’ve tasted

78 | NOVEMBER/DECEMBER 2017

Before long we return to BBQ more. Chatting about the goats, dogs, cows, and life on the farm. We purchase steaks from the on ranch Mercantile. They’re the perfect cut. Juicy, massive and guaranteed to kill any buzz. We drink more to wane off the feeling of sobriety. Then play backgammon to digest our meal. We are back in bed. She’s reading the pages away. Digesting her second book of the trip. I’m still just here.

Not a worry. Not a thing on my mind but being perched in the place.

Not anywhere else but here in this cozy bed, happy as a baby bird. www.salmoncreekranch.com

*

@ S B L I F E A N D S T Y L E | 79

Written by Ottocina Ryan 80 | NOVEMBER/DECEMBER 2017

“IT’S SO PRETTY HERE! Even the view from the highway is amazing.”

I call my best friend since sixth grade, Nicole, who has since moved to the Big Island of Hawaii, from the air taxi, en route to Mauna Kea Beach Hotel. “It’s like living on a giant brownie!” she laughs. The views of cracked black volcanic rock (exactly resembling a brownie) leading to calm sapphire water and pastel blue sky have me captivated.

This is my first trip to the Big Island but I grew up in a house strewn with playing cards and beach towels bearing the Mauna Kea Beach Hotel’s iconic orange plumeria logo, as my family had gone there for years before I was born. A few decades later, I’m excited to finally visit the elusive hotel.

After a warm welcome (with a lei of course) to the mid-century modern property I head up a few flights of stairs and down the breezeway to my oceanfront room. My lanai overlooks a stretch of white sand beach, well stocked with kayaks, outrigger canoes and stand up paddle boards.

I’m about to leave to meet Nicole for lunch as I notice a beautiful volleyball sized bundle of ti leaves topped with purple orchids on my table. Searching for a hint at what it is, I read the card which explains the significance of ti leaves—they represent the past, present and future. What a perfect representation of my trip, I think, with my family’s past here, Hawaii’s spiritual atmosphere that is so conducive to being present, and the promise of future adventures at Mauna Kea. I untie the bundle to reveal a welcome gift of fresh fruit, banana bread, granola, and white chocolate covered macadamia nuts.

Nicole picks me up to go to lunch. “This is one of the nicer places on the Island,” she explains of the casual restaurant. It seems everywhere here is very laid back. We stop at Waipio Lookout on the way back to the hotel for a breathtaking view of a black sand beach along the lush coastline.

Returning to Mauna Kea, I head to the sea of orange towel covered chaise lounges on the beach. I doze off on a chaise and then swim in the warm turquoise ocean until it’s time for dinner.

I kick off the evening at the bar of Mauna Kea’s fine dining restaurant, Manta, with The Fredrico, a tropical concoction of Bacardi, Jack Daniels, and orange, passion fruit, pineapple, and guava juices. At first it tastes like paradise in liquid form and then the last few sips taste like it’s time to get up and start hula dancing.

Instead, I get up and relocate to an outside table for a candlelit dinner with a panoramic view of the ocean, tiki torches and trees covered in vibrant orange flowers. As the fluffy clouds turn millennial pink I savor

the Grilled Swordfish topped with mushroom relish and hearts of palm—it’s so fresh it could have just leapt from the ocean to my plate.

I listen to the waves and drums, and enjoy the island atmosphere until it’s time to swim with manta rays.

I quickly change into a swimsuit and meet instructors Martina and James and the rest of the small group on the beach. The instructors remind us that despite the manta rays’ daunting six-foot wingspan, they have no barb or teeth. Completely soft and harmless. We don snorkels and swim out to meet the four giant Mantas frolicking under a light shining into the bay. It’s a surreal experience being so close to the beautiful creatures. They show off their white undersides with backflip after backflip, occasionally brushing against us.

A little chilly after the swim, I draw a bath in the beautiful white tiled bathroom. The deep bathtub overlooks the bathroom’s own lanai and the silhouette of palm trees swaying gently in front of the ocean.

I wake up early for sunrise and walk down to the deserted beach. The pink and blue pastel sky reflects on the glassy water as I swim out to the floating platform in the cove. I sit there for nearly an hour, just watching the sunrise and thinking about how refreshing it is to be here.

I return to shore for my 8 a.m. private stand up paddle board yoga lesson. My friendly instructor Jamie’s calming voice intermingled with the the sound of ripples lapping at my board guide me through the most enjoyable yoga class I’ve ever taken. Thanks to her guidance, I don’t fall off until trying bridge pose at the very end.

I head to breakfast at Manta, the romantic dinner ambiance has been replaced by a bright and energizing atmosphere. Nicole and I sit outside amongst families getting ready for a day at the beach, our attention switching only between our blueberry, macadamia nut and coconut syrup topped pancakes and the view of the endless blue ocean.

While the hotel offers a recently revamped spa, a world renowned art collection, hiking trails, a pool, and a golf course, we happily spend the day at the beach. Mauna Kea is the most effortless place to just be low key and relax, everyone is on island time.

That evening I make my way to Copper Bar, just off the lobby, for smoked scallops with bacon risotto and scallion pesto. Just as I’m savoring the last scallop, I’m lured down to the beach by the sunset. I stand on the sand in awe, surrounded by a blanket of fluorescent pink clouds with a double rainbow glowing behind the palm trees in the other direction. It is otherworldly. I take it as a sign that it’s time to refresh the family tradition of Mauna Kea Beach Hotel trips.

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Mauna Kea Beach Hotel princeresortshawaii.com/mauna-kea-beach-hotel 808-882-7222

@ S B L I F E A N D S T Y L E | 81

Tahoe Bound

HIS & HERS ROAD TRIP TO LAKE TAHOE

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Photographed by Silas Fallstich @ S B L I F E A N D S T Y L E | 83

HER Written by Amy Dong As I drove along the curvy outline of Lake Tahoe, snow fell quietly, encasing me in a calm winter wonderland. Each town sign was a milestone on the road to the Hyatt Regency Resort and Spa in Incline Village, my soon-to-be oasis for some much needed rest and relaxation. My boyfriend, Owen, who was also after adventurous refuge from our now far away real lives, was perched on the seat beside me staring eagerly at the moonlit lake and vast shadowy mountains. We arrived at the Hyatt Regency under a blanket of stars and were swiftly checked in and offered glasses of Champagne. We were shown to a cozy, yet awe-inspiring lakefront cottage and had barely unlaced our shoes before falling into a deep and welcomed slumber.

We awoke the next day to gently falling snow, and sleepily soaked in our surroundings. We were a mere thirty paces from the surreal ice blue waters of the lake, warmly tucked inside the perfect hideaway of our humble yet luxurious cottage. Complete with a living room filled with books recounting the tales of Tahoe, a quaint kitchen and a porch, it truly felt like home away from home. The next step of our day was obvious: room service. Before we knew it, there was a gentle knock at the door and we attempted to mask our drool as plates of mouthwatering waffles, baked to perfection eggs and an artful selection of fresh fruit was wheeled toward us. After breakfast, we bundled up for a lakeside walk and took a few moments to appreciate our almost too good to be true view.

Next on my bucket list of relaxation was an escape from the escape, the Stillwater Spa. I selected the Sierra Dreams Treatment, which entailed a full body exfoliation and the promise of calming rejuvenation. My masseuse lead me through candlelit halls and I felt my stress melt away with every step. After an hour enveloped in aromas of lavender, peppermint and rose, I emerged dreamily with a transformed complexion and mental state. Elated, I marveled at the Stillwater Spa atmosphere; it is a sanctuary, but doesn’t betray the quintessential characteristics of its surroundings. River-rock floors, intimate fireplaces, an abundance of mahogany, and the faint scent of cedar are attestants to the essence of Lake Tahoe. The one and only drawback was leaving.

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@ S B L I F E A N D S T Y L E | 85

Fortunately, my post-spa lull was remedied by a diverse and delicious dining experience at the Lone Eagle Grille, conveniently located fifty feet away from the front door of our cottage (some call it lazy, we call it relaxed). Floor-to-ceiling windows look out on the lake and lend themselves to the harmonious relationship between fine dining and the exquisite scenery of Tahoe. Owen and I sipped on a full-bodied Mi Sueno Cabernet Sauvignon while carefully plotting our three-course meal from the artfully crafted menu.

We started with Seared Sea Scallops with Braised Pork Belly and Cider Marinated Beet Salad with Laura Chenel goat cheese; each dish embodied unique and unexpected flavors which tickled our tastebuds and left us ready for more. At the suggestion of our server, I ordered the Wild Alaskan Halibut Filet complete with spring pea-potato puree, radish, baby squash, and cherry tomatoes. It was aesthetically plated and almost too beautiful to eat (almost); my self-control lasted approximately thirty-eight seconds. I savored each bite which I can only describe with the ‘melt in your mouth’ sensation. As a self-proclaimed seafood connoisseur, I was in heaven. We closed out the meal with a decadent pineapple cake. It was official, the way to our hearts was most definitely through our stomachs.

As the sun set over the lake, we were inspired by the adventurous spirit of Tahoe to take advantage of every opportunity to explore. We thanked our server, grabbed the car and began racing along the lake, leaving all signs of civilization behind. As the sky turned a shadowy shade of pink we pulled over and found an overgrown trail leading down to the water. After a few minutes of leaps and bounds (and some very near tumbles), we were standing on a large boulder, the lake’s icy waters completely surrounding us. In those last moments of light, we were silent. We had found what we had been seeking: adventure, balance and most of all a calm exhilaration. We craved an escape that was real, one that was connected to something inherently good. Tahoe demands your attention, it does not allow you to be in any place but in that exact moment, and honestly I wouldn’t want to be anywhere else.

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HIM Written by Owen Strassner To me, there has always been something special and enticing about mountain towns. The air is crisper, the fires are warmer, the people are nicer, and time spent there is especially memorable. I don’t know where my love for mountain towns comes from, maybe it’s because I grew up snowboarding around Lake Tahoe and Mammoth, maybe it’s because my parents were ski bums in Colorado for six years and I constantly hear their wild stories of hitchhiking from mountain to mountain, or maybe it’s simply because the mountains are a place of immeasurable beauty where real life fades away into a distant dream.

Whatever the case, my girlfriend, Amy, and I try to make the trek from sunny Santa Barbara up north to the Sierra Nevadas at least a few times a season. For this particular trip we decided to stay at the coveted lakefront Hyatt Regency Resort, on the quieter and more exclusive north side of Lake Tahoe.

We departed from Santa Barbara early Friday afternoon and agreed to take the scenic route up the 395.

This stretch of highway is extensive, but panoramic views of the snow capped Sierra Nevada Mountains certainly made the drive more enjoyable. I couldn’t help but be a bit spontaneous and pull over, hop out of the car, grab my skateboard, and take a few quick pushes up the two lane highway as I tried my best to evade traffic.

As we road tripped northbound my excitement escalated with each completed mile. I had a beautiful girl in the seat next to me, a car packed to the brim with our snow gear, and a romantic weekend planned at an unbelievable lakefront resort. This weekend would definitely be one for the books. @ S B L I F E A N D S T Y L E | 87

We arrived late Friday night and checked into our charming lakefront cottage. Before bedtime we stood out on the porch, as the 32 degree air frosted our noses and fingertips we gazed in awe at the sheer mass of water that is Lake Tahoe. The moon was full and the whole lake was illuminated with shimmering ripples, a sight that’ll remain in my mind forever. Early the next morning we awoke to the swift sound of wind through the pine trees and gentle snowflakes falling from the sky. Quite the change of scenery from our lives in Santa Barbara. We each grabbed one of the Hyatt’s cozy robes, ordered some room service, turned on the fireplace and played round after round of backgammon. Our competitive natures got the best of us and we decided the loser would have to jump in the pool while it was snowing outside. I hate to admit it but Amy ended up kicking my ass in the games (deep down I think she hustled me). But I’m a man of my word so I jumped into the pool shortly after my loss and to my surprise it was actually quite nice. The pool was heated to a warm yet refreshing temperature.

After our exciting morning, Amy’s eyes were set on the Stillwater Spa. As she lost herself in “the most relaxing experience on earth” I decided to explore around the lake. I grabbed my Canon 35mm camera, and with a grin from ear to ear and no real agenda I hopped in our car and headed southbound down Lakeshore Boulevard to the curvy lakefront Highway 126. As I sped down the road I spotted a small bay in the distance with big boulders spread throughout the shallow water. I pulled over on the shoulder, snagged

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my backpack, tightened my shoelaces and began the trek down from the snowy road to the lake.

As I ventured around the white sand, smooth rocks and arctic blue water’s edge I couldn’t help but feel completely speechless about the natural beauty that is Lake Tahoe. Here I am standing on a rock, looking out over the entire lake to the mountains miles away on the other side, behind me stands a massive peak scattered with pine trees and fresh fallen snow, and a few feet under my toes splashes ice blue water, in that moment I felt so humbled by the scenery of Lake Tahoe.

Minutes turned to hours as I explored that little bay tucked along Highway 126, soon enough I realized I was almost late for our dinner date at the Hyatt’s on-property fine dining restaurant, the Lone Eagle Grille.

I raced back to the cottage to find Amy just about as relaxed as I’ve ever seen her. As we walked over to the Lone Eagle Grille my appetite grew exponentially as did my excitement for this dining experience. We were promptly seated at our table and my eyes speedily read through every ingredient of every dish across the menu. The only thing I could think was, “Yup, I’m gonna have to order one of everything…” Interestingly the Lone Eagle Grille features cuisine inspired by the High Sierras and the menu change seasonally to reflect local, in-season ingredients. The menu ranges widely from expertly prepared game meats and seafood to innovative takes on vegetarian favorites. To us, this trip was about having new experiences, so I ordered the Pigeon Head India Pale Lager, a type of beer I had never heard of. For the avid craft beer drinker this is certainly one you should explore. For our appetizer we easily agreed on the Seared Sea Scallops with Braised Pork Belly, carrot puree, marinated fennel, and topped with a blood orange gastrique. The scallops were charred on the outside yet warm and juicy on the inside, and the pork belly added a rich and savory aspect, but my favorite part was the blood orange gastrique, it completed our first plate with an excellent tangy finish. Next we decided to share the Cider Marinated Beet Salad with granny smith apples, goat cheese, hazelnuts, and a cider vinaigrette. For any beet lovers out there this is an all-time favorite. Golden and red beets were certainly in no shortage; they were roasted to perfection, and complemented so well by the cider vinaigrette and goat cheese. My main course was definitely the hardest decisions of the trip. Should I go for the Duncan Ranch Elk Strip Loin or Durham Ranch Bison Tenderloin? Each meat I had never tried before and each one sounded enticing. I decided I had to consult the expert, our attentive and personable server. In the end she sold me on the elk, it’s sourced from New Zealand and flown overnight directly to Lake Tahoe multiple times a week. The elk is accompanied by a romesco red pepper sauce and topped with a sunny side up local quail egg, and on the side we ordered the creamed baby spinach with smoked ham and toasted garlic. When our main courses arrived I cut off a piece of the game meat and quail egg, dipped it in the romesco and right when it hit my taste buds I knew I had made the right decision. Even its memory makes my mouth water. To finish our meal we ordered the Pineapple Cake. It was the perfect warm sweet finish to a dining experience that seemed too good to be true.

We left the Lone Eagle Grille to find a spot on the water’s edge to watch the sun disappear over the Sierra Nevadas. My inner child convinced Amy to adventure around some half submerged rocks along the shallows of the lake. As we gazed over the lake’s pinkish hue from the sky above I felt totally connected to the bare naked naturalism that is Lake Tahoe. And although our toes were soaked from the icy lake water, our hands were freezing and our teeth were chattering Amy and I shared an experience that was simply unforgettable. As we drove southbound down the 395 the next morning, there was only one thought on my mind…“We need to go back.”

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Hyatt Regency Lake Tahoe Resort, Spa and Casino 111 Country Club Drive Incline Village, Nevada laketahoe.regency.hyatt.com 775-832-1234

@ S B L I F E A N D S T Y L E | 89

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TICO over TARZAN I never imagined I’d make my first traverse into Central America in such a fashion. I always thought I’d be Tarzan, and float into the canopy by vine rope. Roaring at the top of my lungs and having some form of Jane half draped over me. Instead I’m eyeing the pilot of our four-seater Cessna plane as he climbs at a steady rate, avoiding the impressive mountains, they look like monsters with a serpent’s breath of clouds creeping over them. We reach our flying altitude of 9,200 feet and the pilot finds his course. He takes on auto pilot and begins searching the landscape. He is cool and casual, his manner giving me nothing but reassurance of our safety.

The clouds break and the pilot points out an incredible, tall waterfall flowing down the mountain side. The rolling hills, valleys and landscape are nothing but green, spotted with occasional red clay earth. Farm fields and occasional clusters of rural urbanization appear. The colors are incredible. We begin to see rivers, the first is murky beige, the second a crystal clear blue and the third a greenish hue I’ve never seen in a stream. We are in Costa Rica after all, it’s rainy season, and every moment is more captivating than the last.

I’ve been in Costa Rica just two hours and I’m already sipping ginger lime water, getting oriented to Hacienda AltaGracia, an Auberge Resort with the concierge. From the concierge I’m taken by golf cart to my casita. The property has 50 casitas in total. My spacious one bedroom dwelling includes, two bathrooms, a large living space, a master bedroom, and a private terrace. The view, oh the view, from the

Photographed & Written by Silas Fallstich

@ S B L I F E A N D S T Y L E | 91

terrace. It looks over much of the property as well as the surrounding valley and mountains of Pérez Zeledón. After looking around a little, we are driven to breakfast.

I order the authentic Costa Rican breakfast. Tico Breakfast is a traditional breakfast in Costa Rica. It’s a combination of scrambled eggs with a light sauce, and a mixture of black beans and rice. They serve a variety of beans but black beans are the most commonly used in the area. I’m famished and hungrily devour every bite.

After breakfast we ditch our travel gear and retrieve bathing suits. We dreamt of the infinity pool every moment of the flight. Imagine you have an oasis and everyone within an infinite radius wants to be where you are, yet you’re still there alone. That’s this pool. I don’t know if the other guests are busy with activities or what is going on but having this space to ourselves is incredible.

When we finally stop pruning we are rewarded with an exotic fruit tasting, this is my dining highlight of the trip. The area is renowned for its pineapple (self proclaimed the best in the country); my first taste releases an entire mouthful of juice. I’m immediately convinced this is the best pineapple I’ve ever tasted. I raise an eyebrow at Ivan, the Food and Beverage Manager, wondering if they add something extra to make such a fruit. We try local seasonal fruits and more regular fruits.

Coconut, dragon fruit, tangerine, and mango round out the normals.

The locals include a hairy white one with an impossible name, and the tart star fruit. The highlight if you can’t tell is the pineapple.

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We return to our rooms and are rewarded with an explosive pink sky.

The pink color seems to flow out of the clouds and expand across the entire sky. We watch from my casita terrace, captivated by such a beautiful sight in such a beautiful place. If every half day is like this we will never leave.

We head to an early dinner. I order the Pork Chop and my guest has the Caribbean Seafood Rondon Stew. Before the main course arrives we indulge in an amuse bouche. Today’s is a chip with lobster guacamole, I eat mine in one bite and I’m readily prepared for dinner. The pork is nearly as thick as my arm and served with mixed beans in a tomato sauce. The dish on the outside appears to be what I’ve tried before but the sauce on the top is like nothing I’ve had. Neither sweet nor savory, it has the texture of vegetable skin, the appearance of mole, and it is fairly salty, with a warm, round flavor of cumin and a bit of pepper. It’s good to be dining here. After dinner we retire to our casitas for an early rest.

We will attempt sunrise the next day and we can’t wait.

Sunrise is worth waking for. We don’t get explosions of color, but being up early feels right. We sit on the restaurant terrace and watch the valley, low hanging clouds stoop down into the low lands, adding a mysterious feeling to the landscape.

Following breakfast we depart on the Coffee Plantation tour. Driving slowly along the dirt roads further into the mountains, we begin to get a feel for local life. All of the houses have a plethora of bright colors and some sort of vegetables. Juan Diego, our guide, informs us of

many interesting facts. Most homes plant peppermint bushes, which are a natural bug and animal repellent. We drive past the Peter River, which is a raging river. In the summer months it’s a popular swimming destination for the locals, this time of year it’s cold. JD describes it all. Every single detail of the land, community and lifestyle.

Our traverse up into the mountains yields a more and more rural habitat. Small plots of coffee and pineapple agriculture are a part of many homes. The coffee community is home to 60 families, 40 of those are directly and fully involved in the production of the coffee. The coffee plants, like grapes, do best when put under strain. They share their plots with banana and various local trees, some planters will include citrus trees and various other fruit to subtly infuse the coffee with different flavors.

When we arrive we are greeted by three small dogs and two women. We walk the property, looking at the plots of coffee and hearing about the use of various plants around the coffee plantation grounds. Many of the plants are sustenance based, for the farmers and their families. Following the field tour we see the processing plant. The beans are meticulously hand sorted, peeled and processed, then roasted. We are given the opportunity to bag our own unground coffee, label and all. After this we are taken upstairs for a coffee tasting. We taste all three roasts, and enjoy some light snacks. After some time talking with JD and the farmers we are escorted down the hill back to the resort.

Following our return to the property we have a rainy indoor lunch. Flatbread for both of us, one gluten free the other not.

We then head to the spa pool for an indoor swim. The weather clears and we get a stunning puffy cloud afternoon. Once again we have the entire infinity pool to ourselves.

I sleep in a little bit. Having breakfast at 7:30 instead of 6 a.m. and then off to the stables for the Life on the Farm tour via horseback. I’m introduced to Apache, my mount, who seems less interested in me than the flies buzzing his head. I’m another of his many passengers. At some point during the next few days I may toss him a bail of hay, otherwise I’m just another sidebar to his road side snacking. I don’t mind, his gait is mellow and easy. He knows the dirt road route well, many times needing the slightest rein to maneuver left, right or forward. He doesn’t seem to enjoy my light grip on the rein. For him the only advantage

@ S B L I F E A N D S T Y L E | 93

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being a better opportunity to disregard me and attempt the snack bar.

The majority of the horse ride is an ongoing conversation. Aside from momentary lapses into Spanish with Miguel, our attendant horse man, much of the conversation is purveyed by Yendry, our activity guide.

She translates jokes between the four of us, the lapse between punch line and translation leaving a lingering taste of humor longer than is natural.

The farm visit is instantly a hit. Upon arriving we feed guavas to Luna and Mapacha, the cows. They’re more alert and responsive than any cows I’ve met. Responding to their own names and the approach of people eagerly. We then are given a brief walking tour of the grounds, and shown that we will be aiding in making brown sugar. But first we work for some sugar cane water. Pushing the mill in circles, eagerly working to produce a quick jug of juice. We are instantly rewarded with sugar cane water. It’s delicious and fresh, we are half out of breath and my eloquence has subsided to effort and enjoyment. We then get a light tasting of the liquors the farmers make. The first looks like PeptoBismol but tastes like a dream. The second is a wine and reminds me of a red wine kombucha. The third is moonshine and is quite competitive to the taste of cheap tequila but more similar to rum.

After our fair share of moonshine we feed loud quacking geese and view chicks born just the day before, they’re eager to escape and have to be put back into place multiple times. From there we see the highlight for many, the bunnies. Two adolescents in particular are furry beyond belief. They look like nothing I’ve seen before. Almost unidentifiable as rabbits. We get them both into tempered arms and the paparazzi begins.

Post bunny gazing we go back to the brown sugar pot. Watching as the fire oven boils the liquid into a syrup. The belly of the sugar is removed and given to us hot as a chicharron (not pork belly, they call it this because it’s like a honey belly). It’s amazing. It’s like a honey caramel.

They drizzle some of the sauce on a baked plantain and we feast on this.

Every bite, every taste is more unique and sweeter than the last.

Bread is baked over the coals of the oven. We are served the sweet bread with coffee and tea, as well as a savory empanada. The empanada makes quesadillas jealous. It’s amazing. Simple yet flavorful and delicious.

We all sit and drink coffee, making jokes and talking about the life of the ranchers. Many laughs are shared. I observe how remarkably resourceful Ticos are. Many of the tools, wares and goods they use are manufactured out of something else. Most of these things don’t even have a name. Hand-made coffee filters. Discarded broom handles that become tools for making brown sugar. Ancient wooden serving dishes, that flip the bird to father time.

This is what I wanted Costa Rica to be, laughter, the feeling of getting to know a glimpse into the lives of the people. This is authentic traditional Costa Rica and it’s awe inspiring. When we leave there are many salutations, hugs, waves and big smiles all around.

On our last day we rise extra early for a 7 a.m. Ultralight Flight. This is what we’ve been waiting for. The experience that all the staff has been yielding to as the apex of the trip. When we are strapped in it seems almost casual. The craft is a light little twin craft. But once the engines are going I quickly realize this machine was meant to move.

It accelerates off the grass air strip and into the air without a thought.

I’m racing the propeller, firing off captures with my camera. The pilot without a care in the world gains altitude like it’s a downhill screamer.

We cruise up to the clouds, just navigating near them. Screaming along and around them. We are everywhere. Here, there, everywhere. This is an effortless freedom of movement that no other craft I’ve flown in offers. We cover more of the valley terrain with surges in elevation closer to the coast. Rivers, green vegetation, farms and some urban development all at hand. The light is incredible, streaming through clouds to produce an almost ethereal flight. We cruise at 50 feet along a wide mouth river to the coast. We float along the desolate beach for a few miles and then gain elevation above the beach icon, whale’s tail.

We maneuver along the coast further north then rapidly ascend and turn eastward. We hunt out waterfalls. Finding immaculate views of towering beauties. Flowing monster falls that look like delicate water drifts from this vantage. Perched high on mountain sides, on vertical jungle cliffs. These are stunning shapes, they fly by in an instant. The pilot asks “Did you get the shot?” as the next view comes into sight. The hour long flight is almost too fast. I want to slow down, I want to go half the speed. But I want to feel that speed, want to feel the air hitting my visor when I lean left. Feel the surge of power as he rattles the RPM meter up. This is flying. I’ve been in big planes, bush planes, Cessnas, beavers, I’ve landed on glaciers, I’ve raced around monster peaks. But this, this is bird flying. This is twin powered surging through the air.

This is power and grace. This is the most amazing way to experience the landscape. It’s exactly the apex of the experience that I wanted.

We bank hard right over the property and within a moment we land like a dart. Stuck and down. The rest of the morning flies by and before I know it our bags are being stowed in the Cessna.

Cruising at 10,000 feet. We have no visibility. Just clouds. Rain hits us in the face, backs off and then comes again. We are boxing with it. But none of its hits have any impact. We are a butterfly, headed north. Headed to California. To our office, to prepare our next trip. To prepare our next feature. But we aren’t the same. We are restored. We are changed. We have learned. We have changed. We have experienced a taste of Tico.

My last seven minutes in Costa Rica are spent much like most of my time. Capturing photos. Doing my best to convey something through my lens. Where the images can’t get the job done maybe the words can, if neither of those are enough, maybe you should come down. See it for yourself. Indulge in the infinity pool, taste the exotic fruits and get to know the Ticos, they’re a special group.

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Hacienda AltaGracia, an Auberge Resort altagracia.aubergeresorts.com 855-420-9901

@ S B L I F E A N D S T Y L E | 95

UPDATES FOR YOUR HOME

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1 Take your decor to the next level with these innovative products for your home. These pieces simplify your life and make the crisp fall days spent inside much more enjoyable.

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Written by Kara Thompson

SB LIFE & STYLE home

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Dress up your space with a unique statement piece. Not only is this oval cocktail table aesthetically pleasing, the simple geometric design creates a modern feel that works nicely in any room of a home.

Roche-bobois.com

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After seeing endless social media posts about the growing trend of boxed mattresses (and after one too many sleepless nights) I had to try one for myself. So I went to the original creator of the boxed mattress, BedInABox.com. I was hopeful that this would be the key to well-rested nights and I was not disappointed. BedInABox.com sends a luxurious mattress straight to your front door, allowing you to forego the stress of coordinating delivery. I got the the Serenity mattress, which is made from gel memory foam that forms a cradle around your body, relieving pressure. CoolRest Adaptive material ensures that you’ll stay comfortable all night long by balancing the temperature between your body and the mattress. Now, I wake up feeling refreshed and looking forward to relaxing in bed again at the end of the day.

BedInABox.com

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Similar to the way light changes throughout the day, the Ario Lamp was designed to create lighting that mimics the patterns of the sun. This lamp takes note of your schedule and picks up on your daily habits, helping you stay balanced by adjusting the light to what your body needs. Start the day off with brighter white light and unwind with amber light, which is similar to the shade of a candle or fireplace. This versatile piece can be left standing tall in the corner of a room or can be shortened to work as a desk lamp.

Arioliving.com

I know I’m not alone when it comes to the struggle of keeping plants alive. The Parrot Pot allows you to water your plants from anywhere in the world from your phone. This smart pot monitors your plant’s soil moisture level and communicates to you through its Flower Power app what it needs in order to flourish, for example providing more sunlight exposure or adding fertilizer. The simple design of the pot makes this an easy piece to place anywhere throughout your home– indoors or outdoors. Whether you’re heading out for a quick weekend getaway or jetting off for a month long vacation, the Parrot Pot’s self-watering plant sitter mode will keep your plant thriving.

Parrot.com

@ S B L I F E A N D S T Y L E | 97

IN SANTA BARBARA FOR THE HOLIDAYS

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DAY 1 BREAKFAST

Start your day with a refreshing acai bowl at Backyard Bowls. Try the Island Bowl, which is made with pineapple juice and topped with coconut shavings or go for something worth savoring, like the Cocoa Almond Bowl. @backyardbowls

ICE SKATE

Stay active this season by renting a pair of ice skates at Ice in Paradise and gliding around the rink. @iceinparadise

LUNCH

Stop for lunch at The Honor Bar and enjoy a fresh Matcho Salad or burger along with the Bee’s Knees, a cocktail made with gin, honey and lemon. @honorbarmontecito

SHOP

The holidays are right around the corner.

Visit Letter Perfect for all your holiday giftwrapping needs. @letterperfectsb

COCKTAILS

Choose from endless mezcal and tequila options at the Funk Zone’s Santo Mezcal. @santomezcal_sb

DINNER

Unwind from a busy day with homemade tomato linguini or chile crusted filet mignon and finish with a dark chocolate pecan tart at Opal Restaurant and Bar. @opalrestaurantandbar

BALLET

Dress up and enjoy a holiday show, such as State Street Ballet’s The Nutcracker, at Granada Theatre. @thegranadatheatre

STAY

Return to a luxurious oceanview suite that mixes Spanish architecture with Moroccan influences and fun artwork at Hotel Californian. @hotelcalifornian

DAY 2 BRUNCH

Wake up to a treat with a bananas foster waffle from Yellow Belly. @yellowbellytap

SHOP

Prep for the winter months with accessories like striped scarves and boots, and shop for holiday gifts at The Guilded Table. @guildedtable

COOKING CLASS

After taking a class at Pascale’s Kitchen you’ll be a pro when it comes to cooking Thanksgiving dinner. @pascaleskitchen

SHOP

A couple doors down from Handlebar Coffee, stop by newly opened Jake & Jones to find a fun sweater or chic rug for the perfect holiday gift to yourself. @shopjakeandjones

LUNCH

Share the Milpas pizza, which is garnished with fingerling potatoes and mexican chorizo, with family or friends in the heart of the Funk Zone at Lucky Penny. @luckypennysb

HORSEBACK RIDING Saddle up and enjoy a private guided horseback ride on Summerland Beach. Walk, trot or canter as you watch the sunset. @lospadresoutfit

DRINKS

Gather with loved ones and make a toast to the season with a glass of rosé in the intimate setting at Satellite. @satellitesb

DINNER

Wrap up the weekend at downtown restaurant Jane with chicken piccata and mocha chiffon cake. @janerestaurantsb

Written by Kara Thompson

‘Tis the Season!

Andersen’s is a time honored Santa Barbara Holiday Tradition for over 40 years!

Danish marcipan stollens with citron fruits & vanilla frosting Beautiful chocolate mousse & marcipan yule logs Hand-decorated Christmas cookies with ginger & butter shortbread Pumpkin or apple pies Holiday petit fours Kringles with marcipan, raspberries, pumpkin spice, or cinnamon Our famous butterings with vanilla custard & almonds Crisp apple strudels Danish green marcipan princess cakes Chocolate chocolate Charlotte cakes

Endless family memories to be made with tastes of real homemade Scandinavian goodness!

Many naturally gluten free options.

Call to place your orders for desserts or to make a reservation.

Host your holiday high tea, brunch, lunch, or dinner with us!

The Andersen’s Danish Bakery & Restaurant 1106 State Street 805-962-5085 AndersensSantaBarbara.com