Santa Barbara Life & Style | November/December 2016

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Vol 4. Issue 8 | $5.99

CO N F I D E N C E . E A S E . I N S P I R E D S T Y L E .





Price Available on Site



Art on view at


International Realty

8 West Victoria

Four blocks from the heart of downtown Santa Barbara, the Cheshire Cat Inn offers travelers an opportunity to enjoy beautifully appointed accommodations in the two Victorian Queen Ann houses and Craftsman cottages. Enjoy the wonderful homemade breakfast and our renowned afternoon wine hour with local wine and hors d’oeuvres in our beautiful and lush English gardens.

(805) 569-1610 36 W. Valerio Street Santa Barbara, CA This Santa Barbara Bed and Breakfast Inn has been owned and operated by the Dunstan family for over 30 years, and no expense has been spared to ensure the best experience hospitality can provide.

‘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

232 Natoma Ave, Santa Barbara, CA 93101 Reservations: 805-965-3586 or

Escape to The Eagle Inn

for your romantic getaway! Share Champagne on the veranda, relax in the whirlpool tub and cozy up to the fireplace. 232 Natoma Ave, Santa Barbara, CA 93101 Reservations: 805-965-3586 or No blocking fee for bridal parties and wedding guests.

THE PREMIER ICE ARENA ON THE CENTRAL COAST Daily Public Skating • Ice Hockey • Corporate and Private Events

6985 Santa Felicia Drive Goleta, CA 93117 • (805) 879 -1550 • WWW.ICEINPARADISE.ORG

Wishing You A Magical Season!

California Grown Santa Barbara Crafted

Organic Ingredients California Grown No Artificial Anything

Gluten free


GMO free





203 Paseo Nuevo Santa Barbara, CA (805) 560-0031 @evangelinaboutique


ON THIS COVER November/December 2016 Volume 4 / Issue 8 Editor & Publisher Ottocina Ryan Lead Photographer Meadow Rose Creative Director Silas Fallstich Art Director Josie Couch Graphic Designer Taylor Roberts Writers Robin Berger Sara Gerdes Jordyn Schiff Alexandra Sharova Elena Tico Nora Tobin

PHOTOGRAPHED by Silas Fallstich MODEL Bo Janicic with Wrenn Management STYLED by Rachel Teixeira HAIR & MAKEUP by Kristabelle Marks with José Eber LOCATION Grassini Family Vineyards DRESS See By Chloé, Allora by Laura JACKET Artico, Allora by Laura SHOES Robert Clergerie, Allora by Laura BRACELET & RING Ali Grace, Allora by Laura

Photographer Carly Otness Stylists Kiddy Baruwa Kym Fregoso Tolentino Paula Parisotto Intern Tracy Velcheva

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:


have as much fun getting clean as you did getting dirty Available at Plum Goods & Four Seasons Biltmore



Pg 50



The sky is illuminated with golden hour rays, there’s a fireplace, coastal cuisine, and a killer beach view.


Rustic and mouth-watering pastries are baked right in front of your eyes at this Funk Zone spot.


Avocados, grown with love.


Cooking made enjoyable with hand-picked local produce delivered to your doorstep.



Glistening eyes and red velvet lips complete these bold holiday looks.


A getaway to Catalina, complete with salt water taffy, spa treatments and sail boats.



Quaint cottages and sunrise horseback rides make for a fairytale weekend at The Alisal Guest Ranch and Resort.



Bundle up for skating at Ice In Paradise.


Spanish food and fun party attire take over an exotic Santa Ynez home.

A vanilla and raspberry cake that will have your guests asking for seconds.


An effortless yet polished look.


Santa Barbara natives discuss their philanthropic leather line.

TRAVEL 73 / SANTA YNEZ VACATION RENTALS The ultimate luxurious ranch experience.


A breath of fresh air during the holiday season.


A curated wish list, from stocking stuffers to trips of a lifetime.


Rani Hoover’s sophisticated and interactive holiday tablescape.


Letter from the Editor

Although Santa Barbara is infamous for its “endless summer” reputation, the months of November and December never cease to bring a smile to my face. The collective excitement surrounding the holidays makes this my favorite time of year. This November/December issue is a celebration of the unique treasures, styles, food, and people that comprise our effervescent coastal community. We explore the grounds that define traditional Santa Barbara, and simultaneously say hello to the new businesses, faces and fashions revitalizing our town this holiday season. We headed to the coldest place we could find in Santa Barbara to shoot bold furs and turtlenecks skating across the ice rink for Ice Ice Baby. In the spirit of going outside the norm, we explored the world of vacation rentals in Santa Ynez, shooting mouthwatering dishes and fun ensembles at Rancho De Los Colores. Then, not too far away, we shot this month’s cover at one of the most beautiful places I’ve ever seen, Grassini Family Vineyards. This season we couldn’t resist indulging our sweet tooth, as we put our green smoothies aside and welcome Helena Avenue Bakery. Each bread and pastry is baked on site and will send your taste buds to heaven. We also celebrate the beauty of sustainable and organic ingredients, as we delve into Santa Barbara ranches where delectable avocados and all types of produce are sourced, packaged, and delivered for any food lover’s delight. Of course, no holiday season is complete without a gift guide, curated by our very own Santa Barbara Life & Style team. Each item is thoughtfully handpicked with the intention of being given to your nearest and dearest or, let’s be honest, yourself. And in a reminder to not just give but to give back, we shine the spotlight on a local couple that is influencing social change in Ethiopia through the production of their leather line, Parker Clay. Although snow will not be falling in Santa Barbara in the months to come, I am always delighted by the innovation that the cooler months in our coastal town bring--new food, new styles and new discoveries.

Ottocina Ryan

Editor in Chief Santa Barbara Life & Style Magazine


WHAT WE LIKE Staff Picks for November/December2016 Jordyn Schiff, Writer


FRESH POWDER Colorescience Sunforgettable Brush On Sunscreen, Skin Prophecy

WELL HEELED Tory Burch Stilettos, Nordstrom

FOREVER YOUNG Amore Pacific Prime Reserve Epidynamic Activating Crème,






Leather Handbag,

Mata Traders Bracelet,



LIGHT UP THE ROOM Starling Orange Flower + Amber Candle,


SB LIFE & STYLE dining

Convivo Spritz, Paper Plane, Paloma, Dolcezza


to betogether

ch Photographed by Silas Fallsti


itten by A

va lexandra Sharo




t’s a typical fall evening in Santa Barbara—the breeze is a desired 70 degrees, the sky is illuminated with golden hour rays, and my date and I are starving. We arrive at Convivo and are met with a warm, inviting smile from the hostess, setting the tone for the evening. This addition to the local foodie scene is nestled inside the newly-renovated and stunning Santa Barbara Inn, across from scenic East Beach. Between a lovely outdoor patio that features a fireplace and killer beach view, and the dining room, we opt for a deep-navy hued booth, inside. For the most part the color palette sticks to a relaxing beige with modern hints of blues and wood accents to keep from getting bland. We sit on the same side of the table, enjoying the views of the beach to our right and the busy open kitchen, which elevates the restaurant to modern-cool standards, straight ahead. I dart for the cocktail menu (it’s been a long day) and am completely lost on what to order—every drink sounds sublime. With a little help from our friendly waiter, who reassured me it was okay to get a second round, I settle on the Fumo while my date opts for an updated Paloma.


The drinks are flawlessly presented before us. Mine is a thirst-quenching gin, watermelon and basil refresher that camouflages the biting juniper berry flavor with ease, while my man is pleasantly surprised by hints of mescal and guava. We find ourselves impressed by the details Convivo clearly prides itself in, like the mini clothespin securing garnish to the Champagne coup of the La Paloma, and the chandeliers which seem to hint at the specialty uni that’s sprinkled throughout the menu.

o Spritz

Although the hotel pays homage to the classic Spanish architecture that defines Santa Barbara’s aesthetic, Chef Peter McNee turns West, to Italy, for the foundation of the restaurant. The name, Convivo, is no accident; it means “to be together” or “come together,” and while it relates to the rich Euro-fusion influences of the menu, I firmly believe it spreads to a literal sense of the food bringing diners together.


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Being Santa Barbarians, and thus obsessed with fresh fish, we couldn’t resist an ahi order. And once again the details prevail, this time in the form of black squid ink-infused chips—a chic alternative to typical wonton crisps. The tartare’s light texture melts in my mouth, mixing with an unexpected kick of juicy pickled onions, rich pine nuts, and a subtle pinch of horseradish to complete the app. In the middle of devouring our ahi, the octopus pork belly appetizer is placed on the table—it’s sitting atop a bed of wild frisée with a soft-cooked egg blanket keeping it warm. Regardless of whether you think pork belly is overdone or “trying too hard,” this dish is delish. Two appetizers deep I start to notice a pattern—everything is fresh and natural. No, not in the sense that the ingredients are ripened, raised and paired to perfection, which they obviously are in such a restaurant. I am referring to the lack of over-dressing, overseasoning and general camouflaging of the components of each dish. Embracing the town’s naturey feel and obsession with organic healthy food, the Chef lets true flavors take center stage and shine. My epiphany is interrupted by the second round of drinks (yay!)— the Dolcezza and the Paper Plane. Mine is a delectable blend of vodka, muted-lemon, honey, and the one flavor I can never resist, lavender. His is a full-bodied bourbon with an elderberry flower crown garnish that has a firework-like kick of smoky goodness that keeps on going and going. 26 | NOVEMBER/DECEMBER 2016

Since the cuisine is rooted in Italian classics ordering a pizza went without saying. The Fig, topped with caramelized onions, a creamy fontina cheese, mouth-watering pancetta and of course fresh figs, is authentic in presentation and a hit in taste. For our main course we stick with our seafood theme, perhaps inspired by the ocean view, and order the Pesce Misto. Warning: it’s big! Luckily the plate makes up for its size with a light and healthy mixture of everything from clams to octopus and white fish to jumbo shrimp, all grilled in a zesty salsa verde with shishito peppers for a touch of heat. After all that I feel satisfied, but not stuffed, which is likely from the lack of dousing each item in ridiculous amounts of sauces that conceal real flavors. My favorite part of every meal is here: dessert! Although I typically steer clear of anything with the word “candy bar” in it at a fine restaurant, I reluctantly followed the waiter’s recommendation and got the Chocolate Caramel Bar. My goodness it does not disappoint, not one bit. Its luscious consistency paired with a dollop of hazelnut ice cream is heavenly—so much so that I wish I ordered two portions. After being “brought together” into a cuddle at our booth by an incredible meal and two deceptively-strong drinks we leave with smiling faces and happy bellies, ready to return for the next season’s menu.



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Convivo 901 E Cabrillo Boulevard Santa Barbara, CA 805-845-6789







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Cruiser bikes line the entryway to Helena Avenue Bakery and welcome me inside. I step into the industrial chic space--concrete floor, open pipes, and brick walls, all illuminated by rustic light pendants built from chicken coop lamps. The menu, hand-painted on paper, hangs tall from the ceiling. Wire baskets overflowing with loaves and baguettes sit on stark white, steel and concrete shelves. Donuts, hand pies, open-faced croissants, and delish sandwiches, labeled with chalkboard signs, rest on cake stands. Behind me is a wall filled with local wines at Santa Barbara Wine Collective. The combination of wine and baked goods leads me to fantasize an afternoon sipping wine and munching on treats and sandwiches. I choose a few pastries and a seat at the wooden communal table, from where I watch the bakers roll and mix through the glass walls of the kitchen. I spot the Pastry Chef Bryan Foehkl, as he is helping a fellow baker roll out dough. I smile and he mouths “Is it time?” I nod, and he comes out to join me at the table. We start by discussing the pastries on my plates. Bryan explains, “The donut is a sweet dough base bordering between a cinnamon roll dough and a brioche dough, lots of butter and lots of eggs!” If Bryan were a customer at Helena Avenue Bakery the donuts would be his first pick. “I grew up on Eller’s and Spudnuts, but I wanted to create something a little different. I have one called the Springfield, like The Simpsons, that is topped with a pink strawberry glaze and sprinkles. And the donut you are eating is a Lemon Blueberry Basil with lemon zest glaze.” Not only is it tasty, the coloring is a natural deep purple.

Photographed by Silas Fallstich Written by Elena Tico

Stone Fruit Galette, Mixed Berry Hand Pie

I take a bite of galette, which consists of vanilla pastry crème, fresh figs, honey, and rosemary. The honey and rosemary create a soothing and fresh touch. Bryan and I begin discussing the quiche, and he notes, “You can’t really go wrong with quiche. I work hard to make sure my crust is flaky and not chewy at all. I have my little secrets of how that comes about. And all of the ingredients that go inside are seasonal.” SBLIFEANDSTYLE.COM | 29

I ask Bryan what flavors he enjoys working with the most. He explains, “Ingredients fresh from the farmers market at the peak of their season drive me to create. They push me to innovate and think on my feet. For instance, the figs in your croissant are seasonal. If I had to choose favorite ingredients they would be fresh produce and really good butter. Because butter adds a lot of backbone in the process of baking, and different variables of fat affect the outcome of the pastry.” We switch gears to discuss the future of Helena Avenue Bakery. “I would like to see, once we are open for breakfast and full bakery hours, that people are able to hang out for a while before going about their day. Whether it is college students writing their thesis or professionals conducting business meetings. On the weekends, when you have guests coming here to wine taste, there will be great synergy between tasting wines that are locally sourced from our valley and being able to have a salad, sandwich, pastry, or even just a baguette.” Bryan notes, “Also I would love to do buttermilk biscuit sandwiches, egg muffin sandwiches and open faced tartines. And for the holiday season, pies!” As Bryan continues to explain his vision for the bakery and inspiration behind his pastries, his eyes flood with passion and light up the room. It is obvious that he wakes up at the crack of dawn to be exactly where he wants to be.




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Helena Avenue Bakery 131 Anacapa Street, Suite C Santa Barbara, CA 805-880-3383 32 | NOVEMBER/DECEMBER 2016



Photographed by Silas Fallstich Written by Jordyn Schiff

“I want to revive the culture of cooking and eating in America. Cooking should be a time enjoyed and spent with loved ones, rather than a chore,” explains Jennifer Piette, founder of Out of the Box Collective, over a cup of coffee at the French Press. As a woman who struggles to make it to the grocery store each week and cook up healthy meals, having a box of farm fresh produce, meats, cheese, and bread, including recipes, show up at my house is life changing. I find joy in fresh and organic produce, and even more joy in having it magically outside my door before 6 a.m. and not having to deal with grocery store lines. Jennifer’s heart and soul are in each box she personally handpicks and packages. As a lover of food with a genuine appreciation for food culture, she ships locally sourced foods to make it easy for people to cook. She chooses a weekly theme for each box, like Italian, Mediterranean or Mexican, and includes cultural recipes, adjusting the produce and ingredient selections to fit the theme. Also, she specializes boxes depending on the receiver’s specific palate. I prefer sweeter treats rather than salty meals, so my boxes include what Jennifer labels “sweet tooth” produce. Each box is overflowing with a variety of ingredients, from fresh berries and ciabatta to thick meats and hearty eggs! The boxes accommodate one to five people, however even the box for one to three could serve a family of five! No box is complete without a coloring book as well, which is intended for a child helping a parent cook, or even an adult in need of some artistic therapy. I recommend coloring in a couple carrots while waiting for the oven timer to go off. When asked her favorite recipe to create, Jennifer concludes, “Right now, I love making a panzanella salad with tomatoes, peppers and basil. But, next week who knows what my favorite will be.” She explains of her passion for living in the moment, “Life is now. Celebrate that.” With her creative business, Jennifer is revolutionizing the grocery industry along the West Coast, one box of fresh, colorful food at a time. By delivering produce sourced from the Santa Barbara region for over five years, to clientele ranging from millennials to large families, Jennifer is achieving her vision of empowering people to love and savor their creations in the kitchen.



Photographed by Meadow Rose Written by Jordyn Schiff


ne of my favorite parts about living in Santa Barbara is having the regular opportunity to immerse myself in our natural surroundings. I revel in my fortune living amongst the area’s natural treasures and hidden gems. I am lucky enough to start my week off in the secluded ranches of Carpinteria. Nestled in these hills off the coast is a beautiful and expansive avocado ranch, owned by newlywed couple, Ivan and Kristin. They do not operate your average avocado farm. Raised in the business of flowers and farming, Ivan is no stranger to this form of labor and the tasks required to manage a farm. He explains that the temperate climate and mild weather, which is neither scorching hot or shockingly cold, allow the avocados to grow at a rapid and healthy rate. The climate combined with their farming practices ensures they have the creamiest, greenest and best (I can vouch for this!) avocados in the produce game. Their business, AvoGanic, ships pretty little boxes of avocados around the United States, delivering the freshest organic Hass avocados to even those who do not have the fortune of living in Southern California.

Ivan and Kristin’s story is not purely business. The couple’s passion for avocados developed out of a shared bond over farming, food and cooking during their time at Cal Poly in San Luis Obispo. Walking through their avocado ranch Kristin, who studied soil science, cleverly shares, “I finally found a guy who could talk dirty with me.” When asked who is the better cook, they agree that cooking is Kristin’s area of expertise, but Ivan can craft a mean bowl of guacamole. Fun fact: they grow all the ingredients necessary for guacamole on the ranch. Kristin shares her prized, creative avocado recipe, the “decadent and healthy chocolate avocado mousse.” She explains that she loves bringing this dessert to parties and gatherings, to surprise friends and family with a rich treat that has a healthy twist. As we continue to walk through the groves, An owl swoops in front of us as we pass bee boxes and patches of volunteer pumpkins and melons. This is the kind of pace you’d want your favorite toast topping to come from.


SB LIFE & STYLE health

REACH HIGHER Tips to Stay Slim & Sane During the Holidays

Photographed by Carly Otness Modeled and Written by Nora Tobin Hair & Makeup by Kristabelle Marks with José Eber Salon Location Douglas Family Preserve Lorna Jane Top & Leggings

Get Outdoors:

Get Creative:

Whether you are vacationing in the tropics or bundled up in the mountains, it’s time to pencil in some outdoor time during the holidays. Fresh air calms the mind and reduces stress. Even if it’s just a 10 minute walk in the snow or yoga in the park, you will return to the festivities feeling much better.

It’s not always easy or fun to log time at the gym during the holidays. Fortunately, you can burn off the butter in other ways. Just be sure to get in 20 minutes of movement each day. Focus on exercises that target the core like hanging leg raises and total body movements like inverted rows.


Lorna Jane Sports Bra & Leggings

Get Upside Down:

For additional tips, workouts and recipes check out and follow Nora on Instagram @NoraTobin

Anytime you get your feet above your heart, you are flushing out toxins and boosting circulation. A few great ways to do this are by lying with your feet up a wall, performing a few yoga poses or ballet moves or even hanging from a tree!



SB LIFE & STYLE holiday

gift guide

Cluse Watch, Nordstrom

House of Lafayette Hat, Allora by Laura

Jo Malone Orange Bitters Cologne,

Maison Zaragoza Handbag,

Christian Louboutin Lip Colour,

Ugg Boots, Deckers Brand Showcase Tiffany & Co. Earrings

Tiffany & Co. Rings

Le Creuset Dutch Oven,

image courtesy of Ellerman House South African Safari Trip,

Nkuku Boxes,


LAFCO Berry Candle, Angel Montecito

Blue Planet Sunglasses,

Meadow Rose Photo Art & Santa Barbara Soaps Butterfly Beach Soap, Plum Goods

Swell Water Bottle, Plum Goods Paul & Joe Nail Polish in Christmas Story, John Robshaw Textiles Pillows, Rooms & Gardens Blue Ombre Pillow, Cabana Home

Rifle Paper Co. Agenda,

Boscia Balanced To Pore-Fection Gift Set, Sephora

Christian Louboutin Tornade Blonde Fragrance,

Diptyque Epices Candle,

Parker Clay Leather Tote, Parker Clay

Santa Barbara Soaps Lavender Body Butter, Plum Goods

Uma Absolute Anti Aging Oil, Malia Mills


Set the Table H

oliday season is upon us! Rani Hoover of Rani Hoover Inspired Weddings & Events, chats with me about her modern take on seasonal events and her favorite hosting ideas.

Photographed by Silas Fallstich Written by Elena Tico Design & Concept by Rani Hoover, Inspired Weddings & Events


Coast 2 Coast Collections Settings & Frames Renae’s Bouquets Candlesticks and Centerpiece La Tavola Linens Elan Event Rentals Table & Reindeer


Deux Bakery Strawberry Rhubarb Pie Perfect Fete Hand Calligraphy & Paper Elan Event Rentals Table

Tell me about your experience with planning events! I plan large weddings and nonprofit and corporate events on the regular, but I’m partial to smaller events because I get to be more creative. I enjoy enhancing beautiful homes, meeting new people and picking up on their unique ideas. I love the design aspects—the scale, texture, color, and floral. My favorite part of my job is creating the small details with my clients. What are some holiday event planning tips that you give your clients? The bigger the celebration, the earlier you have to book to get the first pick and therefore, the best fit. Also, be open to possibilities, for example, using a new space. There usually is an outdoor setting or another part of the house that we could transform for a dinner party. I am always in favor of having specialty drinks at an event, like a warm cocktail or mulled wine. A lot can be done with garnish to dress up a simple recipe. I always go with the client’s favorites and design based on that. For example, say they have lemon trees we’ll create a lemon drink with rosemary and fresh cranberries. Or if they have a garden it’s fun to drop flowers into Champagne. What trends are you working with right now? This year I am focusing on family tradition and color. Often we get stuck in the expected for holiday--red, green and white. I am going in a more modern direction with a monochromatic color base. For this setting, I designed a tonal gray palette, with a hint of evergreen to touch on the holidays. I arranged a centerpiece with gorgeous high-end, silver frames containing whimsical and sweet family photos. Pictures from all generations honor family tradition both old and new. I added special touches at each setting, including dark chocolate candied rings and family brooches with silk ribbons as napkin ties. I love the idea of bringing back a cherished family recipe like strawberry rhubarb pie and creating a “favorite memory from holidays past” box to read, share and laugh about over dessert.


What are a couple tips that clients often forget to include? Small touches in table décor make a huge difference. And lighting at three levels is important—light from below, table height light, and then light from above. What should a hostess do to ensure a successful holiday event? Start with a warm welcome and serve delicious food. A big trend now is adding a twist to traditional comfort foods. Homey nostalgia-inducing dishes are key for a successful holiday event, so take an old recipe and add a fresh ingredient. I also recommend giving a sweet take away. It doesn’t have to be something over the top. It can be as simple as an ornament. Or it can be extraordinary. One client I had found a stack of family recipes in an old hutch and wanted to gift them in a beautiful way, so she gave silk tied bundles of the recipes, rewritten on Italian paper, in high-end boxes.


Perfect Fete Hand Calligraphy & Paper Coast 2 Coast Collections Box Elan Event Rentals Table

Rani Hoover, Inspired Weddings & Events 805-245-8199


SB LIFE & STYLE beauty




Photographed by Meadow Rose Model Blue LoLan with Next Model Management Hair & Makeup by Kristabelle Marks with José Eber Salon Manicure by Ashelee Wickliffe with Aqua Skin & Nail Bar using LVX in Vanille and Monarch Yigal Azrouël Dress, Allora by Laura SBLIFEANDSTYLE.COM | 45

Lexie LaRae Rings 46 | NOVEMBER/DECEMBER 2016

See by Chloé Top, Allora by Laura Kai Linz Ring, Allora by Laura




SB LIFE & STYLE fashion

On Brynn: C/MEO Collective Sweater, Blanka Mara Hoffman Skirt, Blanka Franco Sarto Boots, Chasen Bella Was Her Name Earrings, Whiskey & Leather Alexander Wang Handbag On Katie: Tularosa Jumpsuit, Whiskey & Leather Scotch & Soda Blazer, Whiskey & Leather Kooba Handbag, Chasen Jaggar Shoes, Blanka

Photographed by Silas Fallstich Model Dylan Lynch with Next Model Management Hair by Lauren Cywan with Carlyle Salon & Style Bar Makeup and Manicure by Rose Serrano with Carlyle Salon & Style Bar Nail Color LVX in Macaroon


Ice Ice Baby Photographed by Carly Otness Le Macaron Lychee Rose Raspberry & Styled by Kym Fregoso Tolentino and Kiddy Baruwa with Très K Style Lemon Cream Macarons Models Brynn Beaty with L.A. Models and Katie Schmid with Next Model Nicole Miller Top, Blanka Jewelry by Gauthier Rings & Necklace Management Hair by Lauren Cywan with Carlyle Salon & Style Bar Makeup by Carolina Miranda with Carlyle Salon & Style Bar Manicure by Tarah Conley with Carlyle Salon & Style Bar using LVX in Crimson Location Ice in Paradise SBLIFEANDSTYLE.COM | 51

On Brynn: NYTT Sweater, Whiskey & Leather Amina Rubinacci Fur Vest, Allora by Laura Necklace, Stylist’s Own Stoned Immaculate Jeans, Blanka On Katie: See by Chloé Dress, Allora by Laura House of Lafayette Hat, Allora by Laura


On Brynn: Norma Kamali Jumpsuit DVF Sweater, Blanka D. Exterior Fur Collar, Allora by Laura Dolce Vita Shoes, Chasen On Katie: Saylor Sweater, Blanka Otis & Maclain Sweater, Blanka Jaggar Boots, Blanka Rebecca Minkoff Handbag


Style Stalker Sweater, Whiskey & Leather Saks Fifth Avenue Fur Vest Sheryl Lowe Jewelry Bracelets



Rancho de los

COLORES Photographed by Chris DeLorenzo Styled by Kym Fregoso Tolentino with Très K Model Jenna Phillips with L.A. Models Hair & Makeup by Krysta Withrow with Carlyle Salon & Style Bar Manicure & Pedicure by Aqua Skin & Nail Bar using LVX in Graphite Location Lotusland

Mac Frame Atelier Blazer, Nordstrom Vintage Silver Slacks, The Style Junction Los Olivos Halogen Loafers, Nordstrom Halogen Scarf, Nordstrom 56 | NOVEMBER/DECEMBER 2016

Food Photographed by Silas Fallstich Food by Conrad Gonzales with Valle Fresh Fashion Photographed by Meadow Rose Styled by Paula Parisotto with Dettamoda Model Kyla Grandy with Wrenn Management Hair & Makeup by Lia Barabuscio with Carlyle Salon & Style Bar Manicure by Luat Tranh with Aqua Skin & Nail Bar using LVX in Ecru Location Rancho de los Colores with Santa Ynez Vacation Rentals


Ieena for Mac Duggal Romper Valle Fresh Late Summer Sangria 58 | NOVEMBER/DECEMBER 2016

CeCe Top, Nordstrom Dolce & Gabbana Pants, The Style Junction Los Olivos Givenchy Earrings, The Style Junction Los Olivos SBLIFEANDSTYLE.COM | 59




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Acacia Swimwear Bikini Collene Floyd Rings, Rowan

BP Top, Nordstrom Mural Jacket, Nordstrom Theory Pants, Saks Fifth Avenue Off 5th de Blue Ring, XCVI 60 | NOVEMBER/DECEMBER 2016

Topshop Vest, Nordstrom Vince Pants, Saks Fifth Avenue Off 5th SeaVees Sneakers de Blue Ring, XCVI


Nightcap Top, Wildflower Women’s Boutique Los Olivos Dolce & Gabbana Pants, The Style Junction Los Olivos Jeffrey Campbell Loafers, Nordstrom Gorjana Jewelry, Nordstrom 62 | NOVEMBER/DECEMBER 2016

Topshop Jumper & Blazer, Nordstrom SeaVees Shoes


Valle Fresh Ch se ee


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Topshop Top, Nordstrom XCVI Button-up, XCVI Sally LaPointe Jeans, Allora by Laura Josef Seibel Sneakers, Nordstrom de Blue Ring, XCVI


Sally LaPointe Dress, Allora by Laura

ASTR the Label Dress, Wildflower Women’s Boutique Los Olivos Via Spiga Heels, Nordstrom Nordstrom Scarf, Nordstrom Givenchy Earrings, The Style Junction Los Olivos SBLIFEANDSTYLE.COM | 65

Yumi Dress, Wildflower Women’s Boutique Los Olivos Argento Vivo Studio Earrings, Nordstrom Gorjana Ring, Nordstrom


Milly Dress, Nordstrom Alexander McQueen Heels, The Style Junction Los Olivos Nordstrom Necklace Gorjana Ring, Nordstrom

Spell Dress, Wendy Foster Los Olivos Amy DiGregorio Necklace, Millworks DW Leather Cuff, Plenty Boutique Waxing Poetic Cuff Waxing Poetic Ring Donald J Pliner Boots, Nordstrom


Mac Duggal Gown


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Valle Fresh Chocolate Dipped Local Figs SBLIFEANDSTYLE.COM | 69

Nightcap Top, Wildflower Women’s Boutique Los Olivos Current/Elliott Jeans, Nordstrom Alexander McQueen Heels, The Style Junction Los Olivos Vanessa Mooney Choker, Nordstrom



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Ieena for Mac Duggal Gown



Written by Sara Gerdes

Tucked away from the busy hubbub of State Street, across from the sunken gardens, Parker Clay’s recently opened showroom gives off a welcoming, Santa Barbara-esque vibe. Handmade cowhide ottomans straight from Ethiopia decorate the room and the neutral color scheme makes for a relaxing atmosphere. Products ranging from leather sandals to beach blankets to weekender bags all offer the cool simplicity that is Parker Clay. Since 2013, the brand has been creating and selling luxury leather goods at an affordable price. What sets Parker Clay apart is that when you purchase an item you create a world of opportunity for at least one mother, one family and one child. As I sat down with the founders, Brittany and Ian Bentley, I could feel the passion and inspiration that drove them to create their brand. It’s not everyday that you go to interview someone on their company and get the opportunity to hear their life story, but that’s exactly what Parker Clay is to this couple—their life. Brittany and Ian are Santa Barbara natives and have been together since high school. After they had their second child they decided to adopt. Once they resolved to adopt a three month old girl, they made a few trips to Ethiopia where they traveled and experienced more than the average person does when they go to adopt. They explored the capital, Addis Ababa, and the surrounding areas. The Bentleys met the family taking care of their soon-to-be daughter and saw how much love each family unit had. Brittany explains, “We thought, ‘What if one of these orphaned children were one of our sons (Parker and Clay)?’ We would do anything to keep our kids, just like these families in Ethiopia would. We wanted to make an impact and find a way to create jobs for moms so that they didn’t have to give up their children.” After bringing their daughter home, they made going back and helping a priority. So the couple sold almost everything they had and booked a one way flight. In the capital of Ethiopia, it is estimated that 150,000 women are in prostitution. Brittany and Ian’s main goal was to help Ellilta Women at Risk, an organization that teaches women skills so they have the chance to be employed. “These are moms that want to care for their children and love their children. To know women make the choice to go into prostitution, and say ‘I have no other option’ was when we realized that we would do anything to help,” Ian expressed. “Relationships are the cornerstone of everything we do.” The idea of Parker Clay was born when he was shopping for Brittany’s birthday present and came across a leather bag. Knowing that leather is one of Ethiopia’s biggest exports, the couple did as much research as they could to start a small factory where they now employ close to twenty women. Each piece—from the shoes to the bags—is handmade by these women. While they pay their workers almost double the minimum wage, what the Bentleys care about most is keeping these families connected. One Parker Clay of the aspects that makes Parker Clay stand out among other businesses with a 133 E Anapamu Street good cause in mind is that they are a for profit. They reiterate this to the women Santa Barbara, CA they employ and want them to know that they aren’t just putting a bandaid on the 805-699-5144 problem; but that they want to solve it and create jobs to help families stick together.




Santa Ynez

vacation rentals Photographed by Silas Fallstich Written by Robin Berger

It’s a crisp morning, and the sun is slowly peeking through the clouds as I sit on a stainless steel chair outside of the French Press. Moments later I spot a well-dressed blond, the lively and gorgeous Leanne Schlinger, President of Santa Ynez Vacation Rentals. She smiles, sips her steaming latte, and within seconds the vibrancy is radiating through her sophisticated demeanor. Leanne is a native Santa Barbarian, she graduated from UCSB and started Santa Ynez Vacation Rentals at 24 years old. As she explains what her business is all about I instantly grasp that the properties she manages are unlike any other. The rentals are primarily privately owned estates and ranches, many with guest houses, pools and barns, throughout the Valley, that can accommodate just about any profiled client. Each property is immaculate. Guests have all the luxuries of a hotel, including specialty bath products and concierge services. Definitely not your standard Airbnb or VRBO. No detail goes overlooked, visitors can request anything from lavender bouquets to a stocked fridge, ensuring a home away from home experience. Furthermore, businesses in the Valley benefit because of the Santa Ynez Vacation Rental platform and Leanne’s environmentally conscious and charitable beliefs are reflected in her business’s practices.

Santa Ynez Vacation Rentals 805-770-7100

As we continue to chat, the sun beats down, and seeing my squinting eyes Leanne offers me her sunglasses. Searching for mine, I reflect on Leanne’s outgoing and charming personality and wonder if she would ever consider being friends with a 20 something. Her drive that equated to her success is beyond admirable. With confidence and wit, Leanne is a go-getter, and most likely anyone’s “goals.”



Written by Robin Berger


Island Time


tepping off the Catalina Express with my striped weekend tote in one hand and a finished mimosa in the other I intently look down and see bright orange Garibaldis swimming in the indigo waters. Minutes later I’m infiltrated in the mix of tourists and locals, inching my way towards the pastel yellow Pavilion Hotel. The abundance of beach chairs, striking smiles and the energetic atmosphere have me eager to explore Avalon. I drop my bags in my room and and immediately head up the hill to Inn on Mt Ada for lunch. The colonial mansion was once the home of William Wrigley Jr., and I’m hoping there’s an endless supply of bubble gum somewhere. The panoramic view from the terrace has me questioning if I need to make a return visit to Capri. White sailboats, palm trees, colorful bungalows, and mountains stretch as far as the eye can see. Sitting at a shaded table overlooking the dreamlike panorama, I order a glass of Champagne; this view is too spectacular not to cheers to. The private yet laid back ambiance of the Inn is comforting. I feel relaxed and at home as I munch on the Blue Crab Salad with butter lettuce, heirloom tomatoes, sweet corn, and mango dressing. My coral lip gloss coats the Champagne flute and its refreshing sips make for modest refills. After returning to the Pavilion Hotel to change, I spend the rest of the afternoon under island sun and palm trees at the the Descanso Beach Club, people watching with a Spicy Cucumber Margarita in hand and a young guitarist playing acoustic covers in the background. I could get used to this. As the sun fades to the other side of the island I slip into a denim tee and flowy skirt and briskly walk all of 20 feet from my hotel to the Avalon Grille. The friendly servers make me feel like a regular as I hone in on the cocktail of the night. The Lavender Old Fashion is Four Roses Bourbon mixed with simple syrup, Angostura bitters, and lavender bitters. The taste is unique and almost spa like. I order the Brussels Sprouts, dressed up with crispy pork belly, pearl onions and a balsamic glaze. With just the right amount of crunch and flavor, I polish off the appetizer and nestle into the cozy space. I continue with the Ahi Tartare and then Wild King Salmon accompanied by andouille grits, summer squash and a touch of orange dill oil. Seafood seems to be a staple around here, and these dishes set the bar high for the rest of my trip.


Pavilion Hotel


In a mix of conversation with the staff, many of whom are from the UK and Australia, I finish the last sip of my lavender cocktail and am presented with a dessert menu. Bananas Foster Cheesecake goes for the immediate win with caramelized bananas, graham cracker crust and homemade caramel. I’m not a dessert fanatic, but as the first bite melts in my mouth I know I’ve found my match. Too good is an understatement and it vanishes within minutes. Waking up invigorated, I head downstairs to take my pick from the extensive breakfast spread. Pastry and morning coffee in hand, I settle into a lounge chair surrounded by lush greenery and tropical blossoms in the hotel garden. I venture out to find locally made saltwater taffy in a candy shop and decide to spend the morning wandering the streets of this carefree yet cosmopolitan town. I wonder what it would be like to live here. Everyone is friendly, there are more ice cream parlors than anything else and the houses look like doll houses. I head back to Descanso Beach Club to grab a quick bite before my zip lining tour. At the waiter’s recommendation, I engulf a Pacific Grilled Fish Sandwich with malt vinegar, dill pickle aioli, celery seed cabbage, and carrot slaw. As U2 hums in the background my empty plate proves the point. Dabbing SPF 30 on, I apprehensively make my way to the entrance of my zip lining escapade. The hilarious and enthusiastic tour guides dissolve my nerves almost instantly. After signing my life away and learning all the safety precautions, I hop on a vintage bus and we head up the mountainous terrain. Right before I step off into thin air at a whopping 40 mph the witty tour guy belts out an off-key Whitney Houston song. With a rush of adrenaline, I soar above trees and grazing deer to the next platform. Five zip lines later, the wine and cheese hour at the Pavilion Hotel is calling my name. Avalon Grille

I start my last morning on the Island with a four mile hike, mainly for the stunning ocean views. Then it’s time for a well earned spa day. I get to the Island Spa an hour before my treatment to relax by the pool. Wrapped in a spa robe, I order the Butternut Squash Hummus with warm pita bread and the Kale Cobb with grilled tofu, tomatoes, sweet corn, avocado, roasted red peppers, and grain mustard dressing. Following an athletic morning the healthy bites leave me feeling revived. My masseuse comes out to greet me and leads me to the tranquil suite SBLIFEANDSTYLE.COM | 77

with cedar wood, coral accents and white couches. I’m more than ready for my seaweed surrender treatment. This anti-stress body scrub, comprised of seaweed, pumice and acai, stimulates the lymphatic and circulatory systems of the body and purifies and polishes the pores. Enveloped in the body mask, I am completely relaxed. Following the scrub, I rinse off in the suite’s shower and then receive a hydrating full body massage that I never want to end. In a daze of contentment following my treatment, I enjoy the steam room and sauna and complete my spa day with a dip in the pool and a quick powernap. The Catalina Express is making its way towards the idyllic island and as I walk to the port with my striped tote in hand all I can think about is when I can return. This place is a storybook of everything you’d wish your weekend getaway to be--the ideal balance of adventure, relaxation and Champagne.


Island Spa


Descanso Beach Club


A World Away. Photographed by Silas Fallstich Written by Robin Berger

The anticipation of finding my homegrown Idaho roots sets in as I near the entrance of The Alisal Guest Ranch and Resort. A varnish of moss wraps the trees like chandeliers, lining the lengthy driveway leading up to the property. I spot a pearly white horse eyeing me and feel like I’m in the beginning of a fairytale. All I think is “And they think California is just pretty beaches.” I may not be home, but it’s starting to seem like it.


I enter the ruby red door of my quaint ranch style cottage and the first thing to catch my attention is a vintage photograph above a burning fireplace. The argyle covered bed stands out against the thick tree branch bed frame, and the brand new granite vanity and neutral tiles reassure me that I won’t be staying as muddy as I once thought. Time to pause, set down my phone, and get to know myself a little more. I tear open the bag of Alisal’s homemade granola from the welcome basket and settle into an Adirondack chair on the porch. Alisal has a sleek sophistication with just the right amount of heritage and native landscape; this is the only way I want to do “country.” After a light unpack I slip into black Lululemons and walk through freshly cut grass and blooming tulips to the 4 p.m. mindfulness yoga SBLIFEANDSTYLE.COM | 81


When we arrive at the Old Adobe, a western breakfast is set up with picnic tables and a pancake that’s almost the size of me. A crackling campfire and giant sycamores surround the morning feast and I munch on crisp bacon, hash browns and slightly smaller versions of the fluffy pancake.

class. Dramatic branches dip down surrounding the plethora of yoga mats in the ranch’s garden. Cori Lassahn, the creator of Vineyard Yoga teaches a flow of mermaid-like techniques while Jack Johnson delicately plays in the background, as I’m centered in tree pose it sounds like he is adjacent to me. Cori reiterates that wine is always served after and I can already taste the guilt-free Pinot. When evening rolls around I head to the Ranch Room, welcomed by cocktail hour and live music. Long leather couches and dining tables surround a hefty burning pebble fireplace. Children are dancing and conversations are flowing; I feel like I’m home for the holidays. I sip on Sanford Chardonnay while chatting with fellow guests. After learning so much more than names, we sit down for dinner and the waitress approaches with her cowgirl hat and blue jeans. She is not only our server tonight, but the guide for tomorrow’s horseback ride. This place is a family and I love it. A hearty dinner courtesy of Chef Pascal Godè sounds right up my alley so I order the Tortilla Soup, which has an amazing reputation that goes beyond Alisal’s gates, and the Seared Duck Breast. For dessert I indulge in the Peanut Butter Pie with chocolate ganache, if you knew my love for Reese’s this wouldn’t come as a surprising selection. This is the most delicious Piece I’ve enjoyed to date. The sky is coated in vivid stars and the light breeze softly brushes my skin as I return to my cottage. After a relaxing bubble bath I fall soundly asleep. I wake revitalized and excited to put on my dusted cowgirl boots and a checkered button down. I may not be the part, but at least I can look it. One boot before the other, I perk up on a horse while the sun rises. The dew shimmers in the distance as we head towards the grassy hills that are blanketed in fresh yellow wildflowers. The blue sky is smeared over the peaks and the sun starts to make its mark on my left cheek. I breathe deeply and pull the reigns up to stop and take it all in.

I walk away from the ride a little too happy, yet in need of Yin Yoga for my sore hips and legs. I return to the garden for yoga class and leave with a newfound mindfulness and creative focus. To continue my afternoon of relaxation, I slip into a fuzzy robe at the charming Alisal Spa and await my Lalicious Re-Freshology treatment. The sugar scrub layers my skin and I’m slowly wrapped in nourishing body butter, topped off with a restorative oil scalp massage. My next treatment is a luxury facial that leaves my pores cleansed and exfoliated. A few preventive serums are applied and the microscrub leaves a cucumber scent to my refreshed skin. I depart the spa feeling relaxed, angelically light and five years younger. I enter the friendly atmosphere and warmth of the Oak Room for cocktails and appetizers. I don’t think this place would disappoint anyone. The candlelit private room is set up with white linens and a fresh bouquet of white roses, sage and lavender. I start with the Arugula Salad with roasted beets, goat cheese and honey Dijon dressing. This healthy and flavorful salad has me contemplating why I ever splurge. I order the Dungeness Crab Black Bean Cakes with jasmine rice, grilled asparagus and pico de gallo beurre blanc. The bites of crab tone down the black bean flavor and the vegetables are fresh and lightly seasoned. Dessert is always on my mind so I go for the homemade Oatmeal Pie, topped with vanilla ice cream. Another delicious Alisal concoction that leaves me craving another slice. I retreat to my cottage and shut my eyes effortlessly, just dreaming of a day like today. “Morning Flow Yoga” is my first thought as my eyelids flutter at the sun greeting me through the cracked shades. This final yoga session is taught in the fitness center and the quiet flow of stretching gives me the exact remedy I need. Hugs are exchanged, names are remembered and now my boots have another story to tell, one that’s a lot more than riding horses and eating Peanut Butter Pies.


Alisal Guest Ranch and Resort 1054 S Alisal Road Solvang, CA 805-688-6411 SBLIFEANDSTYLE.COM | 83

SB LIFE & STYLE recipe

DISH IT UP Razzle Dazzle Cake Vanilla Cake 1 ½ cup sifted cake flour 1 ½ teaspoon baking power ½ cup unsalted butter (softened) 1 cup granulated sugar 2 large eggs ½ tablespoon Jilli Vanilli extract ½ cup whole milk Combine all cake ingredients with an electric mixer, do not over mix. Pour into a lightly buttered 9” cake round. Bake at 350 for 25 minutes or until a toothpick or knife comes out clean. Let cool. Vanilla Simple Syrup 2 cups water 2 cups sugar Jilli Vanilli extract Boil sugar and water and reduce. Add vanilla extract to taste. Vanilla Pastry Cream 4 cups milk 1/2 cup salted butter 8 egg yolks 2 tablespoons Jilli Vanilli extract ½ cup sugar 4 tablespoons cornstarch Vanilla bean Cut the vanilla bean and squeeze the seeds into the milk. Boil 2 cups milk and the sugar to a scald. Add cornstarch and the other 2 cups of milk, and stir vigorously. Let come to a boil then turn off heat. Add butter, egg yolks and vanilla extract. Stir consistently until combined. Let cool.

Vanilla Bean Buttercream Frosting 2 cups softened butter 1 cup sifted powdered sugar 4 teaspoons Jilli Vanilli extract 6 tablespoons whipping cream Vanilla seeds from the bean Beat butter for a few minutes with a mixer. Add powdered sugar and mix until the sugar has been incorporated with the butter. Add vanilla extract, vanilla seeds and whipping cream and beat for 3 minutes. Assembly: Cut the cake in 3 separate slices with a serrated knife. With a pastry brush, coat bottom layer of cake with simple syrup. Place vanilla custard in middle of base and use a spatula to spread to sides with a light hand, add fresh raspberries. Put second layer of cake on top of this and put another layer of custard, add raspberries, and put the top of vanilla cake on top of this. Clean sides of cake with a spatula. Cover top and sides of cake with vanilla buttercream frosting, have hot or boiling water to dip and wipe off spatula each time to make spatula clean, to smooth the frosting and give it a clean crisp edge. Make a piping horn out of parchment paper—cut of the bottom point and insert a star or leave the piping horn with a cut bottom so you can pipe frosting around the top and bottom of the cake. Add raspberries and chocolate shavings as decoration on top. Refrigerate until ready to serve, cake must be kept cold.


Photographed by Silas Fallstich at The Blue Door Recipe by Andersen’s Danish Bakery



SB LIFE & STYLE beauty



MAKEUP by Lia I started by applying Urban Decay Eyeshadow Primer Potion to Kyla’s eyelids. Then I chose my eyeshadow colors from my favorite Violet Voss Pro pallet Holy Grail. Once the eyes were complete I applied Glo Minerals Protective Liquid Foundation in Honey Light and Beige Medium to her face. I used Glo Minerals Honey Dark Pressed Base Powder as my contour and highlighted her beautiful features with Glo Minerals highlighter. I finished this warm natural look with ColourPop Lippie Stix in Croquet and a subtle pair of false lashes with a coat of Every Girl’s Best Friend mascara.

HAIR by Lia


I first prepped Kyla’s damp hair with This Is An Invisible No Gas Spray from Davines, and proceeded to blow dry. Once the hair was 100% dry I used This Is A Dry Texturizer from Davines and curled the hair with a 1” curling iron. After every curl I set the curls with hair pins while hot to cool. Once cooled, I let the curls down and gently brushed them using my fingers for a softer tousled look. I finished with This Is A Strong Hairspray from Davines.


Carlyle Salon & Style Bar For appointments call 805-963-8787 350 Chapala St. #101 Santa Barbara, CA

Photographed by Meadow Rose


Milly Dress, Nordstom Nordstrom Necklace



LOOKING FOR A CHANGE? The 6 week JENNY SCHATZLE PROGRAM gets results! It is all levels of fitness, designed to not just change your body, but change your life!

@JennySchatzle @JennySchatzleProgram

211 W Carrillo Street, Santa Barbara, CA 805-845-6700

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