Santa Barbara Life & Style | November 2014

SANTA BARBARA

Cheers! to our new luxury

COCKTAILS Fine

VINES

WINTER

affaire

WHITE

Vol 2. Issue 11 | $5.99

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 renowned afternoon wine hour with local wine and hors d’oeuvres in the beautiful and lush English gardens.

(805) 569-1610 www.cheshirecat.com 36 W. Valerio Street Santa Barbara, CA

This Santa Barbara bed and breakfast 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.

LIFE&STYLE SANTA BARBARA

MAGAZINE November 2014 Volume 2 / Issue 11 Founder & Co-owner Jeffrey Florentine Editor & Co-Owner Ottocina Ryan Director of Photography Meadow Rose Art Director Rah Riley Public Relations Kelsie Cage

Staff Photographer & Writer Silas Fallstich

On this

COVER PHOTOGRAPHED by Meadow Rose Photography MODEL Rachel Moore with Next Model Management

Staff Writer Alexandra Gonzalez Junior Graphic Designer Lara Wyss Director of Advertising Karen Reynolds Advertising Manager Taylor Golceker

HAIR by Krysta Withrow with Carlyle Salon and Style Bar MAKEUP by Rose Serrano with Carlyle Salon and Style Bar SWEATER by Helmut Lang JEANS by Citizens of Humanity HANDBAG by Rag & Bone SHOES by Steve Madden JEWELRY by Kai Linz Jewelry

Santa Barbara Life & Style Magazine is published by Santa Barbara Life & Style, Inc. PO Box 5072 Santa Barbara, CA 93150 For distribution, advertising, or other inquiries: info@santabarbaralifeandstyle.com www.santabarbaralifeandstyle.com

If you’re looking for a weekend getaway that’s as playful as it is chic, make your way to a brand new Kimpton hotel where surf lodge meets boutique and s’mores are plated poolside.

THEIR DARK SIDE with sharp black ensembles. Freshen your winter look with luxury pieces that embrace whichever side you feel like showing off.

TO STAR LANE It’s a mystical morning in the 250 year-old wine community of Star Lane Vineyards and we’re giving you an inside look at their vision through a highly exclusive vineyard tour.

BEHIND YOUR WINES of Grassini Family Vineyards, a boutique style estate vineyard raising grapes from harvest to distribution.

a game of polo, outstanding hospitality, and the breathtaking beauty of Happy Canyon.

Santa Barbara Life & Style Magazine goes live!

We team up with KEYT, sharing smart ways to style luxury pieces into a few versatile fall season ensembles.

This November debuts two exclusive cocktails inspired by our Santa Barbara Life & Style readers! For a taste of blue cheese stuffed olives and house-made salted caramel sprinkled with

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Letter from the

Editor As our summer tan slowly fades and the fall leaves begin to turn, we’re beckoned by the cooler months that are just around the corner.

To fully embrace fall we are highlighting crisp, chic fashion, delectable cocktails, and sweeping vineyards throughout this November issue!

And all good fashion calls for good wine.

With panoramic views of the Santa Ynez Mountains, rich lavender hues of perfect grapes, and crystal ponds almost too clear to be real, we take a beautiful cruise through Happy Canyon. Our exclusive look at a few

Whether you are checking in for a surfychic staycation or craving a poolside evening

Grassini, Star Lane, and Happy Canyon.

Flip a few pages for a glimpse into the newest local Kimpton hotel and an evening of playful luxury in this month’s S’more SoCal Chic.

where we shine a light on fall wardrobe essentials including rich leather totes and luxurious cashmere travel wraps. We’ll be live again in three months with luxe winter looks!

In November’s fashion editorial, Winter Whites Show Off Their Darkside, we collected fresh white sweaters and cool dark coats just as perfect for daywear as they are for a late night at your favorite lounge. Leather jackets, chunky knits, and rose gold and diamond jewelry are in order for our Autumnal wardrobe.

Lastly, we bring you fashion and decadent cocktails in Oh Olio. Created especially for Santa Barbara Life & Style Magazine and our fabulous readers, Olio Crudo Bar puts the Santa Barbara lifestyle into tasty form with scrumptious cocktails appropriately crowned The Luxe Life and The Dirty CEO.

Ottocina Ryan Editor in Chief Santa Barbara Life & Style Magazine

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s’more

SoCal CHIC Surf lodge meets boutique retreat in the newest Kimpton hotel.

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ittle seasoned orange gems have been placed on the table before me; I cautiously pluck one from its place as if I am foraging for a dinner companion.

through me, just as the thunderous crunch subsides a bolt

I am hunkered down at the recently opened Goodland Hotel in Goleta for the night, coiled to an alfresco booth in their street-food inspired Outpost Restaurant. I am one bite into dinner and any preconceived notions of what a hotel restaurant should be, have been drastically and irrevocably altered.

A healthy portion of a customizable and fresh take on my phone and scan the Outpost’s Instagram page (@ outpostsb), which only adds to the growing number of dishes I want to try. As the last bit of light creeps out of the palm tree silhouetted sky, I settle on empanadas that are next to impossible to put down and smoky barbecue pork tacos that have me wishing I did not save them for last.

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Coiled to an alfresco booth, I am one bite into dinner and any preconceived notions of what a hotel restaurant should be, have been drastically and irrevocably altered.

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I

cleanse my palate with espresso and allow the warm orange glow

scoring a gram,” we all laugh as he takes a handful of crackers and scurries away. Not long after, Kevin retires for the evening.

me in. Accompanying the warmth

I roast marshmallows as Kevin tells me he is an artist and completing a piece for the hotel. He adds that the hotel is piloting an artist-in- residence program, where artists come and stay in their on property airstream for a month in exchange for a series or individual piece of art.

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The Good Bar is a smaller space than the Outpost but cozy and has a beach themed lounge atmosphere. I thumb through the cocktail list surprised to see completely fresh offerings...

We discuss art and local experiences, sharing and cool cocktails to balance the mild Santa Barbara night. We welcome interruptions from various guests as they wander about and explore the various social spaces. One

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Following a diligent conversation I excuse myself and wander to the property’s second on site bar. The Good Bar is a smaller space than the Outpost but cozy and has a beach themed lounge atmosphere. I thumb through the cocktail list surprised to see completely fresh offerings from what’s offered at the Outpost. I am in a specialty drink mood so I order a Blinker, I watch as the bartender, Chris, adds wild turkey rye, grapefruit and raspberry. The

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piled with Hershey chocolate bars, a jar of marshmallows big enough to feed a small army, and silver trays stacked with graham crackers. I stand vexed, my eyes wander to and fro to see if by chance I have interrupted some guest’s decadent homage to camping. Two ruddy cheeks accompanied by an open smile interrupt my trance. “I’m just coming in for s’mores,” a man says as he raises his cocktail. His name is Kevin and I like his board short formal attire (board

As if sequestered by his absence, a young couple and a mammoth of a dog take his vacant seat. They have missed the s’mores and I feel compelled to hear them out.

They are business owners new to the area, loving The Goodland for its open door pet policy and many social amenities.

The mammoth looks up as if summoned to the conversation. The two of them have been splitting time at the hotel over the last three weeks and are grateful for the social atmosphere. They pay special tribute to the evening wine hour, the man goes as far to explain that his schedule has become accustomed to returning to the hotel most evenings just in time for the 5-6pm social. He seems most interested in the opportunity to rub elbows with hotel guests but is grateful, and after three weeks still a little surprised by the free beer and wine.

not experienced before - and I like that the bartender doesn’t move on until I have nodded my approval.

Hibiscus-Tequila Aqua Fresca, Pork Tacos, Mushroom Bao-Buns and Empanadas with Salsa Verde.

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fter drinking to my heart’s content I wander through the lobby. I’m greeted by Mindy the front desk agent; she has a welcoming smile and a natural yet energetic air of hospitality. She asks me how my evening was and I rapidly interject my experiences.

She encourages me to learn more about Chef Derek and his street food inspired menu. She really likes that he sources his ingredients locally and his overall attitude towards dining.

Her passion for serving the Goodland guests and contributing to the quality of their time is obvious. As I wave goodnight and head for my room I realize I have come to embrace the openair hospitality and overall modern approach towards hotel experiences that exist at The Goodland.

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“ Hershey chocolate bars, a jar of marshmallows big enough to feed a small army and silver trays stacked with graham crackers.

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For me my room formally embraces simplicity, which I love. To go along with all the normal odds and ends of a hotel they have included a delightfully hidden mini bar and fridge, record player, a small stock of vinyl and several pieces of literature.

I put “The Heart of the Congos” on the record player and ease myself into bed.

The evening has presented many nontraditional hotel experiences and as I relax into the beach themed room I realize I have happily embraced them all. The little record player rummages through tracks as I drift to sleep.

with yogurt and after two cups of medium roast I’m once again satiated. To go along with my early morning grub, Rachel and I banter over the odds and ends of The Goodland, which at this point is starting to form itself as a magical adult playground.

She happily interjects her feelings and speaks of her grand and fun experiences.

She is most taken with how the pool operates as a centrifugal force for guests; she explains that it is not only a place to swim and relax but also the hub for many of the social programs the hotel offers.

As I return to my room and pack my

In the morning I return to the Good Bar for breakfast. I am welcomed by Rachel, hours have held for me. Much like a child’s who - much like her co-workers - has an play day spent at the park, this hotel offers above and beyond attitude. She recites the so many opportunities for guests to not breakfast menu to only interact but This hotel offers so many me, and when she to freely and easily gets to homemade embrace fun. opportunities for guests to not granola, I cannot only interact, but to freely and pass it up. I have it

easily embrace fun.

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They have included a delightfully hidden mini bar and fridge, record player, a small stock of vinyl, and several pieces of literature.

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When I hand my room key over to Mindy, her smile crosses her face and she says, “Take Care!”

I smile and say thank you. I don’t feel as if I just spent an evening at a hotel, I feel as if I was the honored guest at a was put in place to maximize my experience.

The Goodland a Kimpton Hotel is located at 5650 Calle Real in Goleta. They can be reached at website www.thegoodland.com. * is run by The Outpost Restaurant Executive Chef Derek Simick, hours of operation, menu information and reservations for the restaurant and The Good Bar are available on the website

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show off their

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Photography by Meadow Rose Photography Hair by Krysta Withrow with Carlyle Salon and Style Bar Makeup by Rose Serrano with Carlyle Salon and Style Bar Models Regina Schnitzer and Rachel Moore with Next Model Management

SIDE

DARK

WHITES winter

On Regina (left): Dress, IRO. Shoes, Rag & Bone, DIANI. Jewelry, Kai Linz Jewelry. On Rachel (right): Dress, IRO. Shoes and Handbag, DIANI. Jewelry, Kai Linz Jewelry.

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Sweater, Rag & Bone. Pants, Sea, DIANI. Handbag, Michael Kors, Nordstrom. Shoes, Steve Madden.

Jewelry, Kai Linz Jewelry.

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Sweater, Helmut Lang. Jeans, Citizens of Humanity.

Handbag, Rag & Bone, DIANI. Shoes, Steve Madden.

Jewelry, Kai Linz Jewelry.

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Top, Helmut Lang.

Jeans, MiH Jeans.

Boots, Sergio Rossi, DIANI. Ring, Kai Linz Jewelry.

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Dress, Helmut Lang.

Jacket, IRO, DIANI. Shoes, Steve Madden.

Jewelry, Kai Linz Jewelry.

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Dresses, IRO, DIANI. Jewelry, Kai Linz Jewelry.

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Shirt, Sea. Coat, Vanessa Bruno AthĂŠ, DIANI. Shorts, Joie, ADASA.com.

Shoes, Ivanka Trump, Nordstrom. Jewelry, Kai Linz Jewelry.

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Shirt, Sea. Coat, Vanessa Bruno Athé, DIANI. Jewelry, Kai Linz Jewelry.

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Coat, Vanessa Bruno Athé, DIANI. Jewelry, Kai Linz Jewelry.

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Shirt, Sea. Coat, Vanessa Bruno Athé, DIANI. Shorts, Joie, ADASA.com.

Shoes, Ivanka Trump, Nordstrom. Jewelry, Kai Linz Jewelry.

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Sweater, Helmut Lang.

DIANI. Jewelry, Kai Linz Jewelry.

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Sweater, Helmut Lang, DIANI. Jewelry, Kai Linz Jewelry.

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Sweater, Helmut Lang. Leggings, Getting Back to Square One, DIANI. Shoes, Ivanka Trump, Nordstrom.

Jewelry, Kai Linz Jewelry.

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Dress, IRO, DIANI. Jewelry, Kai Linz Jewelry.

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Parka, Citizens of Humanity, DIANI. Jewelry, Kai Linz Jewelry.

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Shirt, Velvet. Jacket, RTA. Pants, Helmut Lang. Handbag, Jewelry, Kai Linz Jewelry.

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On Regina: Dress, Chelsea 28. Shoes, Ivanka Trump, Nordstrom. Hat, Eugenia Kim. Backpack, Jerome Dreyfuss, DIANI. Jewelry, Kai Linz Jewelry.

On Rachel: Shirt, Velvet.

Jacket, RTA. Pants, Helmut Lang. Handbag, Shoes, Steve Madden.

Jewelry, Kai Linz Jewelry.

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Shirt, Velvet. Jacket, Randall, DIANI. Jewelry, Kai Linz Jewelry.

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On Regina: Dress, Chelsea 28, Nordstrom.

Hat, Eugenia Kim. Backpack, Jerome Dreyfuss, DIANI. Jewelry, Kai Linz Jewelry.

On Rachel: Shirt, Velvet.

Jacket, RTA. Pants, Helmut Lang. Handbag, Jewelry, Kai Linz Jewelry.

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Luxury

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his month we wanted to give you a sneak peek into some of the premier vineyards in our area.

We hand picked three of our favorites from the far eastern side of the Santa Ynez Valley in a small region called Happy Canyon.

ago and is the smallest in Santa Barbara County. It is home to a community of six coexisting vineyards. Unlike many AVA’s, wine tastings are not allowed in Happy Canyon due to county ordinances, but the attitude in Happy Canyon warmly embraces the ensuing privacy.

What really has us excited about Happy Canyon is the high quality of wine that is being produced. The unique climate and mineral rich soil allows the winemakers to to produce Bordeaux varietals. These include; Cabernet Franc, Cabernet Sauvignon, Petit Verdot, Malbec, Merlot and Sauvignon Blanc, in addition to Rhone varietals such as Syrah and Sangiovese.

Enjoy getting to know the culture, ethos and lifestyle of our favorite Santa Barbara County vineyards in Happy Canyon through the information and personal stories that follow. We encourage you to explore these wines for yourself at local tasting rooms or by picking up a bottle or two to take home. We know we will be having a few glasses before our next issue.

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Welcome

to

STAR LANE I

f I told you the opportunity to be a part of a 250-yearold wine community was

Santa Barbara, would you stop for a moment and consider sipping wine with that kind of enthusiasm?

Jim and Mary Dierberg, founders and owners of Star Lane Vineyard are doing just that. They have been crafting wine in Santa Barbara County for just over ten years, yet with each sip they taste and live a 250-year vision.

Cradled in their chateau of a winery is a 50,000 square foot wine cave and smack dab in the middle of it all is a two-sided, wrought iron wine library.

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t’s 5am; I am standing with the aforementioned silhouette of a chateau before me as early morning fog drifts in and out of Happy Canyon. I am standing on the grounds of Star Lane Vineyard on the far eastern edge of the Santa Ynez Valley. It is important for me to pinpoint my location, and mention the shift of the marine layer, because I am in one of the warmest wine regions in all of Santa Barbara County. Hot temperatures and early morning burn off yield an opportunity for high quality Bordeaux varietal wines. Star Lane winemaker Tyler Thomas is reciting a retinue of wine knowledge and like an overly eager pupil I have an attentive bliss that hangs on his every word.

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Tyler is a portable library of wine knowledge that is only bested by his passion for Star Lane and its vintages,

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Tyler is a portable library of wine knowledge that is only bested by his passion for Star Lane and its wines.

“If you wanna go to the mecca of new world wine making you go to Napa, I love Napa, I have a lot of friends that work in Napa. But if you’re a wine lover, if just you really love wine then I think you should come here. We aren’t making Cabernet because it’s a good marketing decision. We legitimately have the climates in a small area to make high quality versions of just about every variety under the sun and we’ve got soil types that don’t allow for high volume bulk production.”

What is more is how gracefully he comprehends so many elements of artisan wine making. He is steadfast in not only his belief in the vines, soil and climate of Star Lane but also in the people that operate this property.

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The Dierberg’s on property home.

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...they host a Winemaker Dinner, one in the summer known as the Cave Dinner and one in mid October to usher in Harvest Weekend.

I encourage you to explore Star Lane Vineyard through their event calendar. The highlight of this is their Winemaker Dinner, one in the summer known as the Cave Dinner and one in mid-October to usher in the year’s harvest. The meal, winery tour and tastings.

This is a great opportunity for wine club members to get a deeper understanding of the wine making process as well as being able to taste an assortment of incredible Star Lane wines, all while enjoying a foray of food. This year’s harvest dinner was paired with a of the Ballard Inn and Restaurant and included tastings from not

only Star Lane but also their sister label Dierberg. The vineyard events are available exclusively to Star Lane and Dierberg wine club members and are known to sell ticket sales. They offer both labels and hold events at their tasting room in Lompoc.

For the Dierberg’s to have the vision to create something that will encompass 250-years is exciting and rejuvenating. Stop for a moment and consider if you have ever had the opportunity to participate in something with that kind of timeline. If you have, my hat is off to you; if you have not, consider exploring a Star Lane vintage, because with each harvest the library grows.

Wine club and general information on Star Lane Vineyard can be found at www.starlanevineyard.com

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the

vines behind your wines E

very bottle produced at Grassini Family Vineyards says “One Source,” from

is completed on property. Their production is small, around 3,000 cases of wine per year, yet they are dedicated to not only producing high quality boutique style wine but also allowing the process of making wine to foster and reinforce their family values.

Paul Azdril, the General Manager at Grassini Family Vineyards, is illuminating how the Grassini family founded the vineyard. Paul is quick to laugh and happy to convey knowledge.

His eagerness and passion for wine is palpable, yet what is more intriguing is how he describes the Grassinis’ focus on family and almost supernatural attention to quality. Much of what he is saying is tied to the family’s history and love of working with the land.

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The Grassini Family Vineyards winery, which was completed in 2010.

Paul says, “I always like to say, we know where our wine goes no matter where it goes.” The furthest outlying distributor for Grassini Family Vineyards is in Chicago. year alone. His goal on these trips is to maintain preexisting relationships and start new ones. There is a commitment to family and friends and a personal nature to their business that does not seem plausible for a larger production.

For me, the biggest example of this is their equipo project, where the vineyard crew get a shared plot of land and are allowed to plant and grow whatever they want. From grapes to peppers and even the occasional ear of corn, the crew makes all of the farming decisions from planting to harvest.

From this plot the staff have produced several vintages of wine, a homemade red pepper spread, and variety of other goods.

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...men and women working in the vineyards get a block of the land and are allowed to do what they please with it.

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or three generations the Grassini family has worked the earth to enrich their lives. Not out of necessity but rooted in passion, the men and women of this family have dedicated themselves to not only understanding but also respecting and nurturing the land. You work with the land, you live in harmony with it and you will be rewarded. One of the rewards for Larry Grassini and his family has been the establishment of the family vineyard and all of the ensuing relationships that have come about. They have a really unique desire to establish personal relationships with all of their clientele.

All the proceeds are put into an emergency fund that supplements the day-to-day employees, in case of family or personal emergencies.

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here are a number of ways Santa Barbarians can get to know the Grassini Family Vineyards and its wine, the most notable is their annual Crush Cookout in October.

The cookout is like a big potluck; there are musicians playing, lots of food is shared, wine bottles are abundant and no guest is without at least a few glasses. Most years the cookout coincides with a new reserve wine release. The event is really exciting because it is one of the only times during the year that the vineyard is open to the public. To go along with this big event wine club members are allowed to schedule private tours. These are personal opportunities for the members to be educated on a larger portion of the wine making process. More often than not Paul leads these excursions. Depending on the season they are paired with a picnic Santa Barbara tasting room offers the best vintages of Happy Canyon in a convenient downtown location.

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tastings.

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Tasting hall for private tastings and Grassini crest.

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When the members of Grassini Family Vineyards are not busy they are busy working to improve not only their immediate family relationships but also the relationships with their consumers.

When you buy a bottle of Grassini wine you are getting much more than 750 mL of an estate vintage, you are getting an invitation to be a part of the Grassini family.

More information for Grassini Family Vineyards can be found at www.grassinifamilyvineyards.com.

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very

HAPPY CANYON

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wo handsome ponies and a donkey run to the edge of their enclosure to greet the mail truck. The animals shadow the mailman as he distributes the mail, with his every move they jostle each other for position. From his truck he produces three special deliveries, which throw the animals into even more of a riot. To each animal he gives a gentle rub on the nose and a carrot, then returns to his route. To say the least, Happy Canyon Vineyard is not your typical winemaking property. You have just spied one moment in the cacophony of events that take place here and you are only at the front gate.

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ean Pitts, Executive Winemaker and General Manager of Happy Canyon Vineyard, is showing me the property. Mornings for Sean begin with a hot cup of coffee and an immaculate view of the vineyard. The seat from which he takes this all in is only 15-steps from his front door.

He lives on property with his wife Jodi and their children; the previously mentioned ponies and donkey are the children’s pets. Everything on property can be related back to the family in one way or another. Happy Canyon Vineyard is more than just a wine producer; it is home.

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appy Canyon Vineyard is located on Piocho Ranch; to go along with their vineyard and retinue of horses they also have two

practice and one or two times per summer they host polo games. The polo games are accompanied by a big Argentinian style barbecue and highlight one of their Barrack family wine releases. Barrack is their reserve wine label and the name of vineyard owner Thomas J. Barrack Jr., who is Sean’s father-in-law.

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Happy Canyon Vineyard is more than just a wine producer; it is home.

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he experience is one in which attendees can taste a new wine, watch a game of polo and enjoy the pictorial beauty of Happy Canyon. They see this as an educational opportunity, for Sean there is a symbiotic relationship between the polo world and the wine world. The idea is to create an environment that allows people with

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a wine passion to explore the polo culture, and vice versa. Happy Canyon Vineyard recently opened a wine tasting room in Santa Barbara. Their shared passion is even apparent at the tasting room where they host regular polo themed events, of course, there is always the advantage of having wine throughout the process.

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...there is a symbiotic relationship between the polo world and the wine world.

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...there are so many little details coming together and excellence is the goal.

For Sean and all of Happy Canyon Vineyard there is always one goal in mind. His wife Jodi sums it up clearly, “It’s about the guys in the tractor, the rocks in the vineyard, there are so many little details coming together and excellence is the goal.” Happy Canyon Vineyard is not a cases per year - but more importantly they want Happy Canyon Vineyard is a unique wine microcosm more than just a vineyard, it is Piocho Ranch, where they blend the art of winemaking with a passion for polo, all the while maintaining a superior attitude towards excellence.

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More information for Happy Canyon Vineyard can be found at www.happycanyonvineyard.com.

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As seen on

KEYT

the fall segment

In the newest KEYT fashion segment, Santa Barbara Life & Style Magazine features diverse ways to wear luxury (shopped local!) pieces.

The focus is how to wear three pieces dayto-day, from brunch to business casual to holiday ready. Featuring three designer items, each look is unique. For our fall season ensembles, we selected a luxe leather Jimmy Choo bag, Manolo Blahnik ankle strap sandals, and a White+Warren cashmere scarf; different colors express the fun variety of ways to wear it, but you can get these looks with any color that plays well with your style!

All pieces can be purchased at Saks Fifth Avenue. Visit our website to see how to style these items into your oh so chic wardrobe! www.santabarbaralifeandstyle.com

White & Warren Travel Wrap $298.00

Jimmy Choo Leather Tote $1295.00 Manolo Blahnik Ankle Strap Sandal $735.00

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TRANQUILITY BY THE SEA

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

Subscribe now!

SANTABARBARALIFEANDSTYLE.COM

#sblifeandstyle to show off your fall fashion & latest copy @sblifeandstyle

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l”

Oh

O i O

By Alexandra Gonzalez

Photographed by Meadow Rose Photography Hair by Kalib Varela with Carlyle Salon and Style Bar Models Hannah Novak and Dusty Reynolds with Next Model Managment

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On Him: Coat and Pants, Ted Baker.

Shoes, Santoni. Shirt and Tie, Nordstrom. Belt, Penguin. On Her: Dress, Free People. Necklace, Bauble Bar. Shoes, Halogen, Nordstrom.

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On Her: Dress, Cynthia Steffe. Necklace, Nordstrom.

On Him: Coat, Ted Baker. Shirt and Tie, Nordstrom.

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A

t Santa Barbara Life and Style, we take our cocktail hour very seriously. Lucky for us, we found some kind of splendid in the newly opened Olio Crudo Bar. This chic lounge nestled among Olio e Limone and Olio Pizzeria on Victoria Street is perfect for the after work pick-me-up or a night out with some of your main girls. Of course, when we heard there was a new Olio in the family, we had to stop by.

caramel cascading down one side of the glass. whiskey meets a luscious sweetness that kept me licking my glass until there was virtually nothing left. It was so delicious I almost helped myself to another glass.

As if she is a mind reader, our waitress brings over a plate of delicately sliced prosciutto, adding saltiness to my palate and happiness before she brings over yet another surprise:

Olio Crudo Bar offers a delightful menu of raw and cooked appetizers, delicious drinks, and decadent desserts. My main concern, however, are the cocktails they are serving up.

the glass makes its way to my mouth and I am in heaven. I recommend you keep your driver nearby if you’re looking to indulge in these treats - they are as strong as they are beautiful.

Immediately upon entering the restaurant, friendly staff allows me to sit wherever my For those who enjoy more of a classic cocktail, heart desires. I choose the booth in the far left corner, out of the sun’s reach, so as to keep the CEO. A dirty martini complete with blue cheese clandestine atmosphere of the lounge alive. olives (also created especially for Santa Barbara As I peruse the menu, the Life & Style). This one bartender kindly tells me that is not on the menu so he will make me anything I just ask Olio’s attentive want, even if it’s not on the bartender to style it up boasting blue cheese olives, for you with top-shelf menu. However, I arrived The Luxe Life & The Dirty already knowing what I’ll be vodka (skip the hangover having - long before I even and thank us later) and we glance the menu. promise, you will not be newest luxury cocktails. disappointed!

I am so excited to order The Luxe Life, a cocktail If cocktail making is an art, created and put on their menu exclusively for then Olio’s bartenders are masters of the craft.

Santa Barbara Life & Style Magazine, that From the Luxe Life to the champagne cocktails, I almost order before the rest of my party everything was beyond my expectations. Add shows up. This opulent creation mixes Bulliet top of the line service and you’ve got yourself rye whiskey and orange bitters, topped off the perfect recipe for a fabulous night out. So put on your best and meet us at Olio Crudo Bar the brush of house-made Grand Marnier for a cocktail or two! *

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Dress, Free People. Necklace, Bauble Bar. Shoes, Halogen, Nordstrom.

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The

LuxeLife

2oz. Bulleit rye whiskey 1 bar spoon of house-made salted Grand Marnier caramel COCKTAIL 1 dash of Angostora bitters Served in a caramel painted bucket glass over

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Coat and Pants, Ted Baker. Shirt and Tie, Nordstrom. Belt, Penguin.

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COCKTAIL

The

Dirty

CEO 2.5oz. Chopin vodka 1/2oz. chilled olive brine 3 blue cheese stuffed olives

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conn MAGAZINE

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nect MAY 2014 | 81

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SANTA BARBARA

MAGAZINE

HOME EDITION

OCTOBER 2014

U READ H AV E YO IS S U E ?

T S A L R OU

UG F L IP T H R O

Making a

SCENE

H

R E B O T OC W! NO

This Season...

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