LIFE&STYLE SANTA BARBARA
Vol 4. Issue 5 | $5.99
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FIND YOUR MOMENT
Discover a world where time resets and life reinvents — it’s the authentically reimagined Ojai Valley Inn & Spa with the storied Wallace Neff Heritage Bar Bar, our new signature restaurant, Olivella, and now introducing the lavish new Indigo Pool. Enjoy private luxury cabanas, poolside cocktail service, and pristine views of the Ojai Valley. Reserve your moment today.
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Enjoy that Santa Barbara sunshine! Happy Hour 3-7 everyday Buy one small plate, get one 1/2 off Exquisite wines & European beers served with free crostini See & be seen beautiful State Street patio! Authentic scratch-made cakes & pastries Breakfast, lunch & dinner Weekend brunches High Tea served daily from 2 p.m. Farm to flute mimosas Contact Charlotte Private events: 805-770-5284
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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 TheEagleInn.com No blocking fee for bridal parties and wedding guests.
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 dâ&#x20AC;&#x2122;oeuvres in our beautiful and lush English gardens.
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LIFE&STYLE SANTA BARBARA
May/June 2016 Volume 4 / Issue 5 Editor & Publisher Ottocina Ryan Lead Photographer Meadow Rose Staff Photographer & Writer Silas Fallstich Art Director Riley Yahr Director of Marketing Frances Rozhko
COVER PHOTOGRAPHER Meadow Rose MODEL Maddie Cook with Next Model Management HAIR, MAKEUP & GLITTER Kristabelle Marks with JosĂŠ Eber Salon BIKINI TOP Siempre Golden from The Bikini Factory RING Cartier from Bella Rosa Galleries LOCATION Loon Point Beach MANICURE by Aqua Skin & Nail Bar using LVX in Rhone
Contributing Writers Robin Berger Marisa Hutton Nora Tobin Contributing Photographers Ethan Ooms Riley Yahr Stylists Tj Breidenstein Kayla Hernandez Paula Parisotto Account Manager Jordan Donohoe
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: firstname.lastname@example.org www.santabarbaralifeandstyle.com
Operations Interns Robin Berger Kayla Hernandez Elena Tico
California Grown Santa Barbara Crafted
Organic Ingredients California Grown No Artificial Anything
/CONTENT May/June 2016
18 / WOMEN MAKING WAVES Get inspired by Marlys Boehm’s work as both a mentor and investor for social and environmentalimpact businesses.
20 / OH HI, OJAI Clear your mind and treat your body with a jaunt to the Ojai Valley Inn & Spa.
26 / IN FOR THE SWIM Lay out with athletic swimwear and platform heels.
34 / A TASTE OF MEXICO Satisfy your cravings with delicious Mexican cuisine at a Santa Barbara local’s favorite.
40 / THE GOLDEN TOUCH Diamonds, and gold glitter, are a girl’s best friend this summer.
54 / JUMP RIGHT IN Welcome in summer with 15-minute water workouts and a nutrition plan to boost energy and performance.
60 / AROUND THE WORLD Take flight with a lavish private jet experience that brings you the wonders of the world while leaving your worries at home.
66 / EN POINTE Reach the highest point in nature, for an inspiring collage of blissful ballet.
78 / STOP AND SMELL THE ROSÉ Wine-down in the Valley nestled between vineyards and the Santa Ynez Mountains.
86 / DISH IT UP Healthy popsicles to keep your body cool and your mind guilt-free.
88 / GET THE LOOK A guide for silky curls and a summer glow.
WHATwe LIKE Staff Picks for May/June 2016 Marisa Hutton, Writer
DO YOU LIKE PIĂ&#x2018;A COLADAS? W&P Design 12 OZ Pineapple Tumbler, Huckberry
2 CHAINS Minc Collections Duo Drop Necklace, Mura Boutique
CREAM OF THE CROP L*Space Crop Top & Shorts, butterfliesandbikinis.com
SET THE MOOD Anderson Lilley Candle
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TAKE A WHIFF Jo Malone Cologne
Editor Watching the afternoon sun glisten over the fully bloomed pink roses outside our clean white office, I flip through the pages of this issue with pride. Summertime is almost here, and with it comes a whole new genre of style and activities. We decided to welcome in a fresh season with our very first bi-monthly issue! Incorporating all of the serenity of May as well as the heat and movement of June.
Finally bringing my Pinterest board to life, I fulfilled my dream of a glitter-filled photoshoot. Skin twinkling with golden sparkles sprawled across the sand made for a stunning compilation. Gleaming diamonds strategically placed added more shine and allure. While trying to get the glitter off was a workout in itself, we also toned and sculpted our muscles in Jump Right In. We’ll help you feel your best with a workout and nutritional guide from Nora Tobin. Then, in In For The Swim, we give you the perfect athletic swimwear to show off that summer bod that you’ve been working on. I also read these pages green with envy at those lucky enough to work aboard the TCS World Travel private jets. A team that is trained to provide you with the journey of a lifetime. While a staring contest with a
gorilla in the jungles of Rwanda might not be in my near future, the Ojai Valley Inn and Spa is a much more attainable way to unwind. The rolling hills and crisp décor offer the ideal background for a heavenly getaway and full rejuvenation. With food and beverages always on our minds, we took on the Santa Ynez Valley one glass at a time. In awe of the view of vineyards for miles around, we drank away all thoughts of the outside world. Los Arroyos then brightens up these pages with Mexican cuisine that will make anyone’s eyes bigger than their stomach. Filled with guacamole and enchiladas we went for the healthier option in Dish It Up with a recipe for fresh fruit pops. We also wanted to keep you on your toes in En Pointe. The grace and perfect poise of these ballerinas are stunning atop the jagged and imperfect rocks. Once again, we also celebrate the success of women with a feature on Marlys Boehm and her investments in earlystage social and environmental impact entrepreneurs. I hope you enjoy our very first bi-monthly May/June issue, and let the vibrant colors and sweet treats carry you into summer. *
Ottocina Ryan Editor in Chief Santa Barbara Life & Style Magazine
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profile Peter Cohen Dress Zero + Maria Cornejo Coat Borbonese Shoes Chan Luu Necklace Fantasy & Jewels Earrings
1269 Coast Village Road, Montecito 805-563-2425 allorabylaura.com
HAIR & MAKEUP BY
Hair by Sir-rye Cook Makeup by Vanessa Regalado 1250 Coast Village Road, Montecito 805-969-6700 justblowdrys.com 18 | MAY/JUNE 2016
Morton Capital Management
WOMEN MAKING WAVES Marlys Boehm Creating True Change in the World through Social Impact Investing Photographed by Riley Yahr Written by Marisa Hutton The Journey Matters “Give a man a fish and you feed him for a day; teach a man to fish and you feed him for a lifetime.” This proverb not only describes Marlys Boehm’s life’s work but it reaches down to the very essence of how she views her role in the world. Marlys started her career in interior design and space planning, though her commitment to social impact continued to play a large role in her life. After countless visits to social impact spaces around the world, she saw over and over again how many people were still struggling with extreme adversity, including harsh poverty and violence. With her background as a business owner, Marlys aimed to find a way to support those in need without following the donor-directed path. She wanted to find a solution that gave people the opportunity to make their own choices, and then help them to create the social change they wanted to see in the world. Innovation through Purposeful Action In 2009, Marlys and her husband, Ron, co-founded BOMA Investments, which invests in early-stage social and environmental impact businesses all over the world. BOMA’s, and Marlys’, vision is to create opportunities for motivated social entrepreneurs to address urgent global problems in a sustainable way. Companies who have a proven concept come to BOMA Investments for guidance and the financial aid that will help them bring their concept to the next stage. Marlys views her relationship with BOMA’s entrepreneurs as a true partnership. She is a hands-on investor; committed to providing mentorship and guidance to her investees. She works deeply with these small businesses to understand their concept, including the unique opportunities and challenges that the business might face in trying to reach the people who most need their help. Due to its founders’ passion and commitment to creating true social change in the world, BOMA has grown exponentially from when it started in 2009, and now works with over 40 companies worldwide as both mentor and investor. Wave of the Future Entrepreneurs not only creatively address problems, they make the ideas happen and then spread them across society. Social entrepreneurs furthermore play a unique role in creating world change by their longterm focus on creating wide-scale change at the systemic level. Marlys is setting a standard for how to successfully support the work of social entrepreneurs to create positive impact. Creating jobs, and helping achieve a more stable life for those who are currently struggling and creating a positive business model with the ability to continue improving lives in the long term gives Marlys purpose, and has proven to become much more impactful to her, than just writing a check to a good cause.
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Written by Marisa Hutton
ou went from good to good, but now it’s about to get better,” and just like that the security guard waves us through. His words echo in our ears as we drive into the Ojai Valley Inn and Spa. To my right is my lucky companion for the trip, my mother (trying to gain some daughter points), and we both gawk at the lush green mountains surrounding us as the white stucco buildings materialize up ahead. After a quick stop at the grand lobby, we hop in the back of Bellman Chris’ golf cart and motor off into the oasis. Excited and proud to show us his magically serene resort, he gives us a speed-tour of the property. The refreshing air whips through my hair as we zig-zag through the gardens and golf greens. Four stunning pools, four adorable resort shops, four tennis courts, and…not four, but seven dining options later, we arrive at our room. A swipe of my magnetic key, and I’m in a four-walled sanctuary. Walking straight ahead, mesmerized by the stunning view, I reach the balcony. The golf course effortlessly dissolves into the rolling hills, and I feel like I am the only person for miles around.
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As I play with the in-room iPad (always entertained by technology), I notice the time and get ready for my massage. Walking down the pathway in a flowing dress and sandals, I can’t help but smile at my fortune; on a Tuesday afternoon, this is what my job considers “work.” Following a greeting from the friendly spa receptionist, I’m given a heavy heated robe, and head to the locker room. I am a firm believer that the contents of locker rooms symbolize the level of luxury of a resort, and this one says it all. With apples red and green, brushes and combs, lotions (facial and body), Q-tips, cotton balls, makeup remover, nail polish remover, and everything else a woman might possibly need, I can’t wait to pamper myself. I slip into my robe, pour myself a glass of refreshing spa water, and climb the stairs to the treatment rooms.
beyond amusing. Jostled hair compared to perfectly pinned buns, glowing oily skin juxtaposed against dry, soft smiles in contrast to eager eyes. I hear a murmur that sounds like “Marisa Hutton” and I shuffle over to my masseuse.
I reach the top step, and the aura of serenity is overwhelming. Voices turn to whispers and arched backs slouch. With five minutes to go before my appointment, I stroll over to the inviting trail mix in the corner. Picking the chocolate chips out of the healthy nut concoction, I take in my surroundings. Through the dimly lit lounge and countless fireplaces I once again see the stunning mountainview. Overly aware of my tensed state, I feel like a scarecrow amongst ragdolls. The disparity between those who have already received treatment and those who are about to is
What feels like a minute passes, but my 50-minute Relaxation Massage has come to an end, and the warm cloth is lifted from my eyes. My body has melted into the table, and regretfully I pull myself vertical. Walking back into the lounge, transformed with my tussled hair and oily skin, I glide through the area all too comfortably. I stay at the spa for another hour, experiencing all that I can. I sink into the warm hot tub, sweat in the steam room, and evaporate in the sauna. With skin and body rejuvenated, I shower and return to the room to prepare for dinner.
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The soft sheets draped over me and the padded table beneath me create a cocoon of relaxation. The light piano music and the tangy aroma of the Ojai Valley’s seasonal scent expand throughout the room and I am whisked away to a tropical entrancement. Beatriz slowly and carefully applies pressure to every muscle in need and almost unwillingly, I am separated from my mind. I find myself in a state of accepted emptiness. So rarely are these moments available with the hustle and bustle of daily life, and I am determined to appreciate every second of it.
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Taking the staff ’s advice, my mom and I leave for dinner slightly early to witness something called the “Pink Moment.” This is Ojai’s natural wonder, when the sun sets and the Topatopa Bluff turns a beautiful shade of pink. As the face of the mountain begins to blush, I notice that a crowd has gathered by the lobby to watch. Employees and guests alike all gaze in the same direction. Then, in perfect 21st century fashion, camera phones appear. I follow suit, snap a pic, and make my way to The Oak for dinner. The level of service I’ve discovered so far is unlike anything I’ve ever experienced before, and dinner is no different. After being seated next to the window overlooking that same beautiful greenery, we are introduced to our server for the night. Now when I think of effervescence, I will think of Alley (“like the cat!”). With a bow in her hair and a smile to match, she begins to explain the menu. Feeling taken care of, I put my dinner fate in her hands and let her choose our feast. She starts us off with charred Brussels sprouts mixed with pickled peppers, cauliflower, Parmesan cheese, and fig balsamic. The appetizer seems almost impossible to outdo, but the entrée tries its hardest. Alley’s next pick for me is the black cod with mushrooms, potato crisp, central coast artichoke cream, and heirloom carrots, and my mom is delighted with the grilled pork chop with whipped potatoes, fava beans, tomato confit, and smoked apricots. We’re both beyond satisfied with our own dishes, and equally with each others’. My mom and I pick at the plates until nothing but bone is left. When Alley returns with the dessert menu, I’m ready to say no, but she says the words “strawberry shortcake” and suddenly I forget my plan. Not wanting to feel left out, my mom goes for the molten chocolate lava cake, and once again we indulge. Walking (or more accurately waddling) back to our room, we can’t stop reliving the perfection of the dinner we just enjoyed. Lying still with open eyes in the morning light, I survey my body. Muscles content from gentle care, a mind at ease from relaxation, and a stomach surprisingly hungry and ready for more. Way too eagerly, I oblige and head to breakfast. Looking at the menu and wishing that
Alley could once again guide my hand, I realize I am on my own. Deciding to keep with the healthy theme of the Inn and Spa, I forego the French toast with Nutella and pecan butter, and go for the egg white omelet with caramelized onions, Gruyere cheese and mushrooms. Proud of my nutritious (yet absurdly tasty) choice, I begin to imagine what a stay here might be like if I were one of the other people dining on the patio. What if I was that couple feeding each other fruit to my right? I imagine we’d be filling our days lying out by the newly renovated adult-only pool, enjoying the peace and each other’s company. We’d devote nights to eating at Olivella, and spend mornings either on this patio or eating room service on our spectacular balcony. What if I was that 10-year-old boy inhaling his French toast? I pretend I’d spend my time playing at Camp Oak, the kids’ club on the property. I’d tire myself out playing outdoor sports and making arts and crafts. What if I was his mother? I’d hope to take full advantage of the spa facilities, and get some retail therapy at Libby’s (the chic clothing boutique). Lastly, and easiest for me to imagine, I plan my schedule as one of the five young women across the restaurant on a girls’ trip. My mornings would be spent in one of the many fitness classes (yoga, cardio, or maybe a fitness walk), afternoons in the spa, evenings trying all the restaurants, and nights at Jimmy’s Pub. Though that would be plenty for each day, I’d throw in a little adventure as well. I’d borrow a Linus bike from the Inn and travel the few miles into town for a little Ojai culture, take a painting class at the Artist Cottage & Apothecary (preferably Paint By The Glass because it includes wine), and test my athleticism on the tennis court. Packing my over-filled night bag as slowly as possible, I wish I had many more hours to experience every piece of this exquisite property. I turn off the light and close the door to my haven. With an Ojai pixie (their unique version of a tangerine) in hand, I drag my feet to my car. A smile and a wave from the bellman, a nod from the security guard, and an open road ahead, I drive away. With so many things left unexplored, I can’t wait to return for another retreat into tranquility.
OJAI 905 VALLEY INN & SPA Country Club Road, Ojai CA 93023 877-586-3186 ojairesort.com
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IN FOR THE SWIM Photographed by Meadow Rose Model Jordan Raines with L.A. Models Styled by Kayla Hernandez Hair & Makeup by Carolina Miranda with Carlyle Salon & Style Bar Manicure & Pedicure by Aqua Skin & Nail Bar using LVX in Icon
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A TASTE OF MEXICO Photographed by Silas Fallstich Written by Robin Berger
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’ve been dreaming of a vacation to Tulum, Mexico for months now so my immediate order of the Havana Margarita when I enter Los Arroyos is indicative of my desire to be on a turquoise beach with a clear mindset and an even clearer drink in hand. The tequila reposado, passion fruit juice, coconut juice, and habanero chile grasp my palate with zest and tang. The only thing separating my vacation from reality is that it’s El Niño and the rain has a yearning to stick around until Sunday. I may be on Coast Village Road, but I feel like I’ve been transported to a Mexican style home with a welcoming demeanor of friendly smiles. Tony Arroyo greets me and I already recognize that his story is going to mean something to mine, clairvoyance or not this inkling is what makes my world go round.
personally, you do know what his food tastes like.
People’s stories are everything to me and I’m eager to learn about the 17 years that equated to the Los Arroyos triumph. An immigrant, Tony started from nothing and worked for everything. His first restaurant, a 450 square foot space with one other employee and a cardboard sign declaring its grounding of “Los Arroyos,” transformed into a restaurant where Jennifer Lopez and Bill Gates have dined. His first go of it started with two customers, he told me one was a friend. I smile, “What a good friend.” His story is inspiring and it keeps me mesmerized 17 years in Santa for the first hour of our Barbara and Tony’s meeting, and I’m hiding success has its own the fact that my tear stigma throughout ducks are calling for their own presentation. I hold our town. back and finally order.
We sit down at a dark mahogany table in the center of the bustle, but Tony’s composed and calm demeanor has me engaged and unaware of the surrounding excitement. My mind only drifts to contemplate another margarita. Just reminding you it is Friday. Amongst small talk we order the guacamole and chips—which are freshly cut and fried. If you get up at 7 in the morning, just know that the Los Arroyos kitchen is already underway in its effort to serve you. 17 years in Santa Barbara and Tony’s success has its own stigma throughout our town. Even if you don’t know Tony
I’m an out of the box adventurous foodie but I ask Tony what would satisfy my Mexican cravings and he tells me you can never go wrong with the shrimp tacos so I follow his lead. He knows best, right? (Plus they’ve always been my favorite!) His story continues and as the conversation flows naturally the readiness for a second margarita is already underway. He tells me he rarely drinks, but with a little convincing he soon has an empty Havana next to him. He excitedly tells me that his son works at the downtown location and is already finding his own passion for the business. I explain that I’m sure he’s raising him to be the man I’m lucky enough to meet tonight. He smirks, “That’s all you can hope for as a father.” And then the shrimp tacos appear.
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...everything in life is a learning process and Tony never gives up on creating new menu items and attending restaurant conventions. It also helps that he genuinely loves it all.
The subtly sweet flavors of melted cheese surround the densely cut shrimp, which lay on the warm handmade tortilla. The tacos are topped with mild salsa bedded over thinly sliced flawless avocado. Dishes like this are why there’s a long wait outside even in the rain. The sautéed onions and crisp green peppers glaze over my palate like they have something to say. Each mouthful is already making me plan my return. These are insanely good. As everything disappears I ask what makes his restaurant work. In my head I know the answer because I’m thinking of two simple words. Shrimp tacos. Tony explains that it’s all about learning. I admire his answer because I think everything in life is a learning process and Tony never gives up on creating new menu items and attending restaurant conventions. It also helps that he genuinely loves it all. It sounds like the American Dream came true. With hard work and dedication of course. Dessert has arrived and the classic presentation does not make way for modest bites. The homemade flan, served with wild berry chutney, fried mint and a cinnamon sugar cookie, creates a smooth and buttery aftertaste following an empty spoon. The apple pie taco gives the flan a run for its money because the pastry taco is stuffed with caramelized apples, served with McConnell’s vanilla bean ice cream, and drizzled with chocolate ganache. I worked out today so I blissfully indulge with no sense of regret. Tony seems proud of what he’s created and he should be. I concur that I’ll be returning quite frequently and I am told I’m always welcome. Following the nice to meet you’s and a friendly hug I realize that this eclectic atmosphere and what Tony built is what I strive for in my own life. I may have had my Mexican fix, but that trip to Tulum is still lingering in the back of my mind. However I don’t even think Mexico could do better than those shrimp tacos.
LOS ARROYOS 1280 Coast Village Road, Montecito CA 93108 805-969-9059 losarroyos.net
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THE GOLDEN TOUCH Photographed by Meadow Rose Model Maddie Cook with Next Model Management Hair, Makeup & Glitter by Kristabelle Marks with JosĂŠ Eber Salon Manicure & Pedicure by Aqua Skin & Nail Bar using LVX in Rhone Location Loon Point Beach
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JUMP RIGHT IN
Photographed by Ethan Ooms Written & Modeled by Nora Tobin Hair by Tayler Radford with Caryle Salon & Style Bar Makeup by Rose Serrano with Caryle Salon & Style Bar Location Coral Casino
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e are a very fit community and take advantage of our beautiful Santa Barbara setting all year long. While there are so many ways to stay fit in our town, this time of year always feels like the right time to jump into water-inspired workouts and ocean sports. Whether it’s a stand up paddle along Butterfly Beach or jump training in the pool, there are major physical and mental benefits to experience! These water workouts will improve performance, burn fat, build lean muscle, increase energy, and keep you looking lean all summer long! The healing properties of the water help calm the nervous system, reducing stress and boosting mood. Not to mention, it’s the perfect time to get a tan and rock a new suit!
20 MINUTES TO MAJOR TRANSFORMATIONS— INTERVAL TRAINING (HIIT) Interval training has become favored over steady state cardio for many reasons. HIIT torches fat, improves power output, builds lean muscle, and strengthens the cardiovascular system. It is also a very effective workout in a short period of time. An interval training session can be completed in 10-20 minutes. This type of training is designed to be done in short bursts, exercising at a fast pace for 20 seconds, followed by a moderate pace for 10 seconds. The short, fast bursts of movement elevate post exercise energy expenditure, which means the body burns calories well after the workout is over. Fat oxidation (fat burning) is significantly higher during interval training than steady state cardio.
Side Kicks—Come on to your side holding a kickboard out in front of you. Start to scissor kick your legs as hard as possible for two lengths in the pool. Follow that up with two lengths of steady state kicking. Repeat the movement kicking as fast as possible for two lengths, followed by two lengths moderate. Engage the core and keep your chest up the entire time. Continue with this pattern for 10 minutes. Butterfly Kicks—Come on to your stomach holding a kickboard out in front of you. Bring legs together and perform a butterfly kick (knees bent and move the legs like one big flipper using your core and glutes). Kick as hard as possible for two lengths in the pool. Follow that up with two lengths of steady state kicking. Repeat the movement kicking as fast as possible for two lengths, followed by two lengths moderate. Engage the core and keep your chest up the entire time. Continue with this pattern for 10 minutes.
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10 MINUTES TO MAJOR TRANSFORMATIONS— CORE TRAINING Plank variations are the best exercises for a flat, toned stomach because it works all the muscles in your core, including the rectus abdominus (the “six-pack muscles” you can see), transverse abdominus, internal and external obliques, hips, and back. Strengthening your entire core is not only crucial for sculpting a six pack, but these muscles also provide support for the entire body in everyday movements, reduce back pain, and improve posture. Plus, planks burn more calories than sit-ups or crunches because they recruit muscles in the legs, arms, and rear too. It’s truly the ultimate total-body toner! Perform each exercise for 1-minute. After you finish, rest for 30 seconds and repeat the entire routine one more time.
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Plank—Start to get into a pushup position, but bend your elbows and rest your weight on your forearms instead of your hands. Your body should form a straight line from your shoulders to your ankles. Brace your core as if you were about to be punched in the gut. Hold this position for 30 second while breathing deeply. Plank with Leg Lift—Get into plank position on your forearms with your abs in tight. Engage your glutes to lift and hold one foot a few inches off the floor, foot flexed. Do 10 lifts on one side, and then switch legs. Side Plank with Leg Lift—Lie on your left side with your knees straight. Prop your body up on your left elbow and forearm, feet stacked. Raise your hips until your body forms a straight line from your ankles to your shoulders. Hold this position for 30 seconds (or longer if you can), bracing your abs and breathing deeply for the duration of the exercise. Straight Arm Plank—Come into top-of-a-pushup position with your hands on the floor beneath your shoulders, arms straight. Set your feet close together and straighten your legs,
with your weight on your toes. Your body should form a straight line from your ankles to your head. Brace your abs and squeeze your glutes to help keep your body rigid. Hold this position for 30 seconds (or 1 minute if you can). Plank Downward Dog—Come into top-of-a-pushup position with your hands on the floor beneath your shoulders, arms straight. Set your feet close together and straighten your legs, with your weight on your toes. Your body should form a straight line from your ankles to your head. Brace your abs and squeeze your glutes to help keep your body rigid. Lift right leg up into the air above hip. Hinge forward and draw right knee into chest. Repeat for 30 seconds each side. Bonus: Core stability and strength hold—Stand in the middle of the railings on the side of the pool. Place hands on top of railings. Draw shoulders away from the ears, engage the core and lift your chest. Deeply bend both knees as you raise them up to hip-height. Return to center. Straighten the legs and lift up to hip-height. Lower down and repeat. Perform 10 reps.
THE EATING PLAN FOR YOUR BEST SUMMER SHAPE Whether you would like to improve performance, boost energy or lean out, a strong nutrition plan is a key component to reaching these goals. We know what we put into our body has a direct correlation with our daily output. If sports performance is your priority, how do you fuel your body pre and post workout? If looking stellar in your swimsuit motivates you, how do you stay lean? You may be well on your way, but there are a few tricks that can help you get the results you are looking for and keep them! Here are my go-to’s when I am trying to reach a certain goal. You can focus on just one category or go for all. Even if you just incorporate one tip, you will benefit. LEAN OUT 1. Cut Carbs. Whenever I have a photo shoot or event, I always cut carbs for a couple of weeks. Stored carbohydrates in the body retain water, which is what makes you bloated. In addition, carbohydrates (even healthy grains) produce a strong insulin spike, which results in weight gain. Swap: rice, potatoes and crackers for sweet potatoes, roasted veggies, spaghetti squash, and mashed cauliflower.
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2. Increase healthy fat. It has always been a misconception to stay away from fat. I used to avoid whole avocados and oil because I thought it would make me gain weight. Trans fats will definitely lead to weight gain, but there are other options that actually help burn fat stores. Healthy fats such as the omega-3 and omega-6 fatty acids enhance metabolic function and have a fat-burning effect. Bonus: they make your skin and hair look great! Swap: all processed and fried food for raw nuts, avocados, wild caught fish, organic hard cheeses, and grass-fed meats. 3. Season with spices and Himalayan sea salt. Table salt and soy sauce make your body hold onto water, which is not ideal for bikini season. Switch to Himalayan sea salt, which is a natural diuretic. It contains 80+ minerals, which balance PH, improve circulation and assist in metabolic function. Other spices are also great calorie-free healthy options. Turmeric and ginger contain major anti-inflammatory and antioxidant properties. It is important to reduce the inflammation in the body in order to repair damage and block the body from viruses. Swap: table salt, soy sauce and ketchup with Himalayan salt, turmeric, ginger, and garlic.
we get enough amino acids for muscle maintenance, maintaining metabolism and stabilizing blood sugar. Try: grass fed meat, organic eggs and wild-caught fish. 3. Fuel up with bulletproof coffee. If it is hard to have a full meal before a workout, try bulletproof coffee. The combination of coffee, coconut oil and grass fed butter will provide an excellent and efficient source of healthy fats. These fats provide energy, keep you satisfied and support hormonal balance. The cup of Joe will keep you going throughout your workout or long paddle without the crash. Try: black coffee mixed with 1 tablespoon grass-fed butter and 1 tablespoon coconut oil. INCREASE ENERGY 1. Increase green tea consumption. Green tea has a high concentration of polyphenols which are powerful antioxidants. These antioxidants reduce oxidative stress, which help to slow down signs of aging, fight chronic disease and increase energy. Green tea also stabilizes blood sugar levels, helping to avoid that late afternoon crash when blood sugar is low. Try: un-sweetened green tea with lemon.
IMPROVE PERFORMANCE 1. Refuel within 20 minutes of a workout. In order to rebuild the muscle that was broken down during exercise, it is critical to refuel within one hour (preferably 20-minutes) of exercise. During a workout, your body accesses glycogen stores to meet the demands of exercise. A post workout shake or meal will replenish these stores, rebuild muscle to come back even stronger and keep metabolism high. Try: 1 scoop vanilla protein powder, 1/2 cup blueberries, 1 frozen banana, 2 tablespoons flaxmeal, and 2 cups almond milk. 2. Increase amino acids. Amino acids are the building blocks of protein, which helps limit muscle breakdown and speed muscle repair. Itâ&#x20AC;&#x2122;s important
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2. Enjoy maca daily. Maca is a root grown in Peru, but the powder and liquid forms can be found in most health food stores in the States. Maca helps to balance hormones. It is an endocrine adaptogen, which means it does not actually contain hormones but has the nutrients necessary to balance hormones. Balanced hormones are essential for energy levels, athletic performance and overall mood. Try: 1 teaspoon maca powder in a smoothie or simply take it with water. 3. Keep the yolks. Egg yolks are rich in B-vitamins, which are crucial to converting food into energy. The B-vitamins found in your morning breakfast are easily digested and will give you that sustained energy to get you through your workout or work.
Black Sand Swimwear Bikini
For additional workouts, recipes and more follow Nora on Instagram @noratobin and check out her blog www.noratobin.com. Join Nora at the Four Seasons and Coral Casino for Global Wellness Day on June 11th!
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THE WORLD Written by Marisa Hutton
lmost all of us have dreamt of one day traveling the world, experiencing a range of cultures, cuisine, and adventure. For some, that dream involves backpacking from place to place, staying in hostels and squeezing onto trains, but for those seeking the ultimate tour of luxury, the team at TCS World Travel has you more than covered. For over 20 years, TCS has given guests the journey of a lifetime aboard private jets soaring to over 150 countries. With just one ticket, you are given an all-inclusive pass into some of the most beautiful and remote destinations in the world. Fall asleep in Australia and wake up in Cambodia, start the week spotting cockatoos and parrots in the tropics and end 60 | MAY/JUNE 2016
it searching for lions and elephants in the jungle. Every piece of these expeditions is meticulously crafted to the individual, leaving each and every passenger with a once in a lifetime experience. Each guest on these lavish aircrafts receives the highest level of service from the exceptionally knowledgeable and dedicated on-board staff. Enjoy all of the exploration and immersion of travel without any of the stress or hassle. All you have to do is sit back in your customdesigned flatbed seat and allow yourself to be whisked away. Because TCS gives you the rare and irreplaceable opportunity to throw all control out the emergency exit and enjoy the ride, I decided to interview those fortunate few who have taken the reins for you.
Expedition Leader Richard Butler
Tell me a little about your role as Expedition Leader. My role as Expedition Leader is to ensure that all of the logistics of the trip run smoothly, and that guests enjoy their visit to each country. This means a lot of planning and operation behind the scenes. When everything is running well, it is enjoyable to see the sights but relaxation doesn’t really factor in the job of Expedition Leader, there is always something to do.
Are the expeditions and ground excursions planned based on the age/interest of each guest or are there different things taken into consideration? Absolutely, we organize the sightseeing according to the different interests of the group. In most places we have different options for different guests. In Samoa, for example, guests choose to visit Robert Louis Stevenson’s house, or meet the ladies at a Women’s Committee or go snorkeling.
Are you able to go first to experience the different things before taking guests there? All of our destinations are scouted by a member of the team before they even make it into the brochure. In most countries we also have another member of the staff fly ahead of the group to check on all of the arrangements and meet us when we arrive.
How would you describe the experience of guiding X amount of people around the world? It is a balance of dealing with logistics and also getting to know the people. Understanding their interests is critical so that we can help them
enjoy their time with us, and make their journey an unforgettable one.
Do you encounter cultural barriers? The wonder of this world is that we live our lives in different ways in different countries, yet all it takes sometimes is a smile to connect with anyone. I enjoy meeting people from different places and learning from them. I think of strange places as a chance to learn something new.
Are you ever able to take time for yourself on these trips, if so what do you do with that time? The trips have a fast pace and the schedules are busy, so there is little time for relaxation. However, if there is any time, I like head out and about on a run to clear my mind and enjoy the destination.
Have you ever been to Santa Barbara? We have many guests from Santa Barbara and I hear great stories about the place, and would love to visit one day with my family.
What’s better: the excitement at the beginning or the fulfillment at the end? The start of a trip is filled with anticipation. All of the guests, and the staff too, cannot wait to get on the road and see new sights. The end of a three-week journey is always met with mixed feelings: it is sad to end a great journey with new travel friends, but we are happy to head home to our family and loved ones.
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Executive Chef Kerry Sear
Do you plan your menu based on the location that you are flying to? The menus are researched and created prior to departure based on availability of product and the local trends in hotels and top restaurants. I do not produce local dishes on the plane, but I infuse flavors or spices with a continental and familiar preparation.
Has a language barrier ever led to any interesting experiences or an interesting dish? Shanghai, China was fun challenge because my translator did not speak any of the 10 chefs’ dialects. We had to tell them that chicken with guts, legs, and a head soaked in black soy sauce cannot be served on our jet. It was a long day to say the least.
Do you use local ingredients from each place you go? All ingredients for the aircraft have to come from an inspected and certified source. Therefore, depending on the location, local ingredients can be used so long as they adhere to those standards. I once tried to bring passionfruit from a local Bora Bora market into the catering operation, but was not allowed.
What is the craziest food request you’ve received and completed?
How did you train to cook at such high altitudes and in such limited quarters? I have cooked in so many challenging locations from mountaintops, to underground garages, to dorm rooms (Chef Challenge). You have to be adaptive, creative and open-minded. The only thing a jet throws at me is turbulence, but I am fighting back with less sauces, or at least creative ways not to wear the sauce.
How do you deal with jet lag? No really crazy requests for certain food items; it’s more about the expectations. Guests have asked for everything from 3 Michelin star molecular gastronomy recipes, to wood fired pizza, to simply smoked salmon sandwiches for the duration of the trip. Whatever it is that makes the trip special for the guest, I try my best to execute. We do, however, get a lot of crazy beverage requests when it comes to cocktails and fine wines.
If you could eat any type of cuisine in the world, what would it be? Indian is my number one, but I am looking forward to visiting Korea and the Middle East— two areas with great foods and history.
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The trips fly west so I don’t get super jet lagged, it’s more that you have no idea what day it is. At each trip’s end I’m tired, but when I get home everyone thinks I was just on holiday, so it’s back to carpooling the kids around and fixing the house!
Have you ever been to Santa Barbara and if so what was your favorite thing you did here? Yes, I have been to Santa Barbara and stayed at the Four Seasons Resort. The food was good there, but I was recommended a taco restaurant/ truck for dinner from the concierge for some local flavor, and all I can say is that it was perfect!
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TCS WORLD TRAVEL 844-274-4738 tcsworldtravel.com
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Flight Attendant Andrew Mansfield What is the coolest thing you’ve done with your day off around the world? From Tahiti I took a boat to Moorea, recently voted the most beautiful islands in the world. The scenery was spectacular—a jewel of French Polynesia. From there, I joined a smaller boat that departed with approximately 15 people on board. The captain was very entertaining, giving us all the local information and even a spelling test of the local language. The water was as clear as tap water. We headed for the highlight of the tour, swimming with sharks and Manta rays. At first I was very hesitant to get into the ocean, which was teaming with sharks, but once in, it soon became one of the most memorable things I’ve ever done. The Manta rays were so friendly you could even stroke them! We stopped for a fantastic beach BBQ and then finally headed back watching the Tahitian sunset… truly amazing.
When do you sleep while on a TCS journey? We are lucky that the majority of our flights are day-flights; I always go to bed early the night before to get ready for an early start. Wake up call is often at 6 a.m.. When I arrive into a new destination I try to stay awake until the evening, that way I keep my body clock in check.
Where are your favorite places that you’ve gone? Japan is one of my favorite places; I love the local custom and how polite everyone is. The food, shopping and technology are awesome. Ljubljana in Slovenia was a beautiful surprise, from the stunning Lake Bled in the Julian Alps to narrow cobble streets lined with shops and restaurants. Cape Town is another favorite with its stunning beaches, panoramic sea views and the best steaks in the world.
Did you ever travel before this, or are you experiencing everything for the first time?
How many days a year are you away from home? I’m away six months a year. We work one month on and one month off.
How big is your suitcase and do you have any packing tips? My suitcase is a standard suitcase size—years of traveling have made me a pro-packer. The key is to be ruthless and halve everything you plan to take. To make life easy when looking for a particular item, I also have small bags inside, one for t-shirts, jeans, shorts, etc..
You’ve clearly been to more places than most people can dream of, but still are there any places that you have yet to go that you are dying to visit? I would really love to follow in the footsteps of Charles Darwin and go to the Galápagos Islands. It has been a dream of mine for a very long time. I would love to see all the wildlife; hopefully it will be on one of the tours one day!
What has been the most interesting clothing that you’ve seen on your travels? It was very interesting to see the men wear skirts in Myanmar, which is their local dress. I also tried it when visiting the temples and it was actually very comfortable and quite a fashion statement. A lot of the locals stopped me to say how nice it looked. I think I set a new trend wearing it with my All Saints t-shirt. They were so comfortable that the entire cabin crew wore them on the flight!
Are there any exercises you do to help you on long plane rides? I love the gym and always go when I’m down route in the hotel, but there’s not much space to exercise on-board. However, walking the aisle certainly does help burn the calories.
What is your favorite accent that you’ve heard around the world? I have been in the aviation industry for 18 years. I have travelled extensively; however, the trips with TCS World Travel are unbelievable, because we travel to every corner of the globe and see some of the most fabulous places on earth.
I really like the Thai accent. It’s a fascinating language and it just rolls off the tongue for the locals. It can be soft and lilting, but like anywhere in the world, it can also range from the playful not-so-quiet banter of the street vendors, to the gentle politeness of a child.
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en pointe Photographed by Silas Fallstich Styled by Paula Parisotto at Dettamoda Assistant Stylist Maelen Nakasawa Ballerinas Meredith Harrill and Leila Drake Fossek with State Street Ballet Hair by Tayler Radford with Caryle Salon & Style Bar Makeup by Daisy Hernandez with Caryle Salon & Style Bar
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Halston Heritage Jumpsuit, Blanka
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Ramy Brook Dress, Allora by Laura Simply Noelle Leg Warmers, The Sock Loft A Blonde and Her Bag Ring and Earrings
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Katia S. Sweater, Allora by Laura Xirena Bralette, Wendy Foster Los Olivos Splendid Pants, Wendy Foster Los Olivos A Blonde and Her Bag Necklace and Ring
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Alice McCall Dress, Blanka A Blonde and Her Bag Earrings and Ring
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Velvet Dress, Wendy Foster Los Olivos B-Low the Belt Belt, Allora by Laura Simply Noelle Leg Warmers, The Sock Loft
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NBD Bodysuit, Blanka Sally Lapointe Skirt, Allora by Laura A Blonde and Her Bag Earrings
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Free People Dress, Blanka Belt, Stylistâ&#x20AC;&#x2122;s Own A Blonde and Her Bag Earrings
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Halston Heritage Top, Blanka Katia S. Skirt, Allora by Laura A Blonde and Her Bag Earrings
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On Meredith: Velvet Top, Wendy Foster Los Olivos Free People Bralette, Blanka Velvet Pants, Wendy Foster Los Olivos On Leila: Free People Top, Blanka Free People Bralett, Blanka Idea USA Leggings, True Addiction Simply Noelle Leg Warmers, The Sock Loft
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Norma Kamali Black Top, Allora by Laura We the Free Top, Wendy Foster Los Olivos Ramy Brook Skirt, Allora by Laura
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STOP SMELL THE
ROSÉ With just the right combination of luxury and rustic charm, the intimate ambiance of the Valley surpasses expectations for a rejuvenating girls’ weekend away.
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Written by Robin Berger
’m packing excitedly, throwing my new Nicole Miller off-the-shoulder blouse into the mix and adding one last Beyoncé song to the playlist for our girls’ weekend in the Santa Ynez Valley. I’ve forgotten about my full laundry basket, the work emails and the workout class I promised myself I’d go to on Saturday morning. But this is what makes girls’ weekends pure bliss. No responsibilities, wholesome laughter and a common understanding of each other. As our boisterous personalities and vibrant smiles make our way up the 154, the mustard covered hills of Santa Ynez Valley mimic the Dixie Chicks soundtrack. I need wide open spaces like the ones I’m gazing at. Our coffees are gone, our energy is up and the playlist is dwindling, which is indicative of us arriving at our first stop.
Photo by Peter Malinowski
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The Gainey Vineyard tour starts with a Jeep ride to the distant Gainey Ranch Homestead barn. Eric, our wine enthusiast greets us with a friendly demeanor and announces, “This is my therapy.” With this setting, I can easily understand why. The peaceful landscape has me grateful for places like this, but most importantly the people I’m with. We’re told the 1890s barn is iconic because it was used in the 1992 remake “Of Mice and Men” starring Gary Sinise and John Malkovich. It also may be recognized in music videos by Aerosmith and George Strait, and commercials for Toyota, Ford Mustang and Lucky Brand Jeans. Wine is poured, pictures are taken, laughs are immutable, and I note that my personal favorite of the flight is the 2012 Patrick’s Vineyard Selection, named after the owner’s son. Time flies and before I know it we’re off to our next destination. Photo by Peter Malinowski
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Photo by Andrew Schoneberger
The peaceful landscape has me grateful for places like this, but most importantly the people I’m with.
We land at Epiphany, which is part of the Parker Family portfolio of wines, in downtown Los Olivos. We’re here to taste a flight in the relaxing outdoor area, but also to get the keys to our cabin for the weekend. It takes us all of 20 seconds to reach the quaint Fess Parker cabin from Epiphany, but once inside I feel like I’m in an ultra modern hotel suite. With stainless steel and leather everything, accompanied by white linen California kings and open showers, this extensive bungalow has us all anticipating our girls’ night in. It’s the perfect setting for our take it easy mentality this weekend.
Photo by Peter Malinowski
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... my girlfriends and I don’t consider our love for Champagne just a little thing in life.
The Bubble Shack is a few steps away, and my girlfriends and I don’t consider our love for Champagne just a little thing in life, so the convenience is impeccable. The hidden “shack” features sparkling wines from the Santa Rita Hills and Santa Barbara County. The Brut Rosé makes quite the impression with its grapefruit, orange zest, raspberry, and passion fruit notes. I can picture a Champagne flute of this very Rosé paired perfectly with a salmon or chocolate dipped strawberries. I am sold. After experiencing only a slice of the Fess Parker ambiance we go to the Fess Parker Winery located on the Foxen Canyon Wine Trail. We head straight for the private luncheon patio and we’re welcomed by a spread of freshly baked bread; corn, tomato and cilantro salad; medium rare tri-tip; and asparagus paired with mushrooms in a delicate pepper sauce. I sip on the Fess Parker 2013 Pinot Noir while overlooking the dream-like property. The sun hits my skin and the flavors of the hearty meal land on my tastebuds like perfection. Following an empty plate and even more laughter, we take a peek at the barrel room; covered with thick black couches, it is the perfect setting for the rich and bold taste of any Fess Parker Pinot. With the savory flavors still lingering on my taste buds, we head for Riverbench. The landscape is coated with thick tree stumps and drooping branches, ideal for a wine country picnic. We meander to the 1902 craftsman style house which incorporates a tasting room filled with sunlit chandeliers and simple decor. The wine enthusiast is Clare Danes’ twin, and I ask if she ever gets that, she smiles and says “A few times a day.” After our tasting, I purchase a bottle of Chardonnay for later. Then it’s off to our last stop of the day!
Photo by Peter Malinowski
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Photo by Patrick W. Price
Alma Rosa is owned by Thekla and Richard Sanford, who are iconic and well-respected growers in the area. We sit at the center of the tasting room and listen intently as Richard voices the rich history of the winery. I learn that Alma means soul and Rosa refers to the original California Rancho Santa Rosa land grant, the location of their Rancho el Jabalí Vineyard. When I ask Richard what draws him to creating such eclectic and refreshing wines he softly speaks and tells me, “I was married to amazement and wine is a beautiful beverage, ultimately our wines represent the soul and are a reflection of this place.” Our conversation is personal and reviving, and concludes with him telling me his inspiration came from the “Summer Day” poem by Mary Oliver. I look it up and find my favorite line, “Tell me, what is it you plan to do with your one wild and precious life?” Too much, I think.
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The long day wraps up when we do what girls do, play music, talk about the new Chanel blush and find a Saturday night outfit that oozes our confidence. At 8 p.m. we nestle into couches on the laid back patio of SY Kitchen, surrounded by lighted trees and casual conversations. My stomach full of wine is asking for something with a hint of refreshment. I start with a Moscow Mule and order the T-bone Truffle Sliders with melted truffle cheese and caramelized shallots, garnished with a parmigiano crisp. Silence ignites as I give my undivided attention to my meal. I steal a slice of pizza and a couple bites of Wild Mushroom Pappardelle from around the table and eventually we finish with Ginger Crème Brûlée. The ginger snaps my tastebuds and the custard’s subtle hints of brown sugar have me in foodie heaven. This night is now complete. I wake with invigorating energy to the sound of idyllic birds chirping, but still want a coffee buzz. So we drive to Valley Grind Coffee and I order my usual vanilla latte. Refined sweetness captures the ice cold beverage and it disappears within minutes. I engulf a Veggie Bagel and it satisfies my stomach blissfully. If you’re a wine lover, you know one day of tasting isn’t enough. We begin day two at Dragonette. It’s an easy to get to tasting room, and I note that my favorite of the flight is the limited edition 2015 Rosè, which was just recently released and is always requested by locals and travelers. The flavor has me smiling at Sundays that start like this. The end of our trip leads us to Melville, and we are warmly welcomed by the friendly staff. We tour around the property and the surrounding view is coated with grapevines and the promise for impeccable wine. I gaze at the alignment of rows of vines and blooming lavender, never wanting to leave. Following our tasting in the Tuscan style house, we relax at a picnic table for our Industrial Eats lunch and a bottle of the 2012 Pinot Noir. My fresh beet salad captivates the essence of what vegetables should taste like and the rich hummus and tangerine accents make each bite taste like candy. Exiting the long driveway of Melville with a sealed Pinot in hand, I’m beaming at the completion of a successful girls’ trip. As we head back down the 154 I look back in the rearview thinking about the heart that wine encompasses in the hills of Santa Ynez Valley. If this weekend taught me one thing, it’s that wine truly is a beautiful beverage and the passion that the winery owners and winemakers put into it makes the distinct and unique pours works of art. Reaching my apartment and settling in, I now have bottles that will taste like memories and an understanding that wine is so much more than growing grapes.
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Photo courtesy of Melville Winery
...the passion that the winery owners and winemakers put into it makes the distinct and unique pours works of art.
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DISH IT UP A simple monthly recipe, to try at home, from our team to you.
FRESH FRUIT POPS Ingredients: Fresh fruit Coconut water, lemonade or white grape juice
Directions: Arrange fruit in ice-pop molds. Fill with liquid. Insert ice-pop sticks. Freeze for at least 5 hours. To remove pops from the molds, run under hot water for about 30 seconds.
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Recipe & Photography by Riley Yahr
For more recipes by Riley, visit mixedandmeasured.com SBLIFEANDSTYLE.COM | 87
HAIR: DAVINES MEDIUM HOLD HAIRSPRAY AND KEVIN MURPHY’S DOO.OVER HAIRSPRAY
SKIN: MAC PREP + PRIME FIX+, MURAD OILCONTROL MATTIFIER, AND MAKE UP FOR EVER STEP 1 SKIN EQUALIZER
SALON AND STYLE BAR Hair & Makeup by Carolina
EYES: GLOMINERALS COPPER SHEEN EYESHADOW AND MAC’S SADDLE SHADOW CHEEKS: SEPHORA’S MICROSMOOTH BAKED LIPS: SCULPTING CONTOUR WET N WILD’S TRIO BRONZER MEGALAST PINKERBELL AND JUST PEACHY LIP COLORS
For Jordan’s bouncy beach waves, I used Kevin Murphy’s Doo.Over hairspray to first create hold and texture. Then I separated her hair into 1-inch sections and sprayed each with Davines Medium Hold hairspray. To curl, I used a 1-inch curling wand, and alternated curling each hair strand the opposing direction of the wand. To finish I ran my fingers through each curl to create movement for the perfect beach wave and misted her hair with Davines Shimmering Mist hairspray for shine.
PilyQ Swimsuit, The Bikini Factory Necklace, Chasen Tatch Earrings, Rowan Miansai Bracelet, Whiskey & Leather
To get Jordan’s radiant glow, I prepped and hydrated her face with MAC Prep + Prime Fix+, Murad Oil-Control Mattifier, and Make Up For Ever Step 1 Skin Equalizer. I then applied Make Up For Ever’s HD Microfinish base powder and Sephora’s Microsmooth Baked Sculpting Contour Trio bronzer. For her eyes, I started with an anti-crease Too Faced Shadow Insurance Primer, and layered the eyelids with a white NYX jumbo crayon. For shadows, I used GloMinerals eyeshadow trio in Copper Sheen and MAC’s Saddle shadow on her crease. Under the eyes, I used MAC Studio Finish SPF 35 Concealer in NC20. I completed her lashes with Make Up For Ever’s Smokey Extravagant mascara and her brows with Anastasia Beverly Hills Dip Brow in Taupe. I finished Jordan’s look, by coating her lips with Wet n Wild’s Megalast Lip Color in Pinkerbell and Just Peachy.
THE LOOK Photographed by Meadow Rose
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Carlyle Salon & Style Bar For appointments call 805-963-8787 350 Chapala St #101 Santa Barbara, CA