Santa Barbara Life & Style Magazine
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november/december 2020 Editor in Chief & Publisher Ottocina Ryan Art Director Riley Yahr Marketing Manager Delaney Willet Marketing Coordinator Emma McDonnell Photographers Silas Fallstich, Jacqueline Pilar, Jon Premosch, Riley Yahr Writers Anna Constantino, Kim Hashemi, Molly McAnany, Emma McDonnell, Taylor Roberts, Alexandra Sharova, Kara Thompson, Celine Wallace, Delaney Willet Stylists Delaney Willet, Lux Wright
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Contact me today! +1 (310) 409-5729 Aaron Collins Berkshire Hathaway HomeServices California Properties 3868 State Street . Santa Barbara . CA 93105 DRE# 02041676 AaronCollins@bhhscal.com www.ACollinsHomesSB.com ÂŠ2020 Berkshire Hathaway HomeServices California Properties is a member of the franchise system of BHH Affiliates LLC.
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contents november/december 2020
21 | BLONDE AMBITION
Kelsey Moore is painting this beach town blonde.
22 | COFFEE CULTURE
With sound farming practices and luxury varietals, Frinj Coffee will start your morning off on the right foot.
26 | SLICE SLICE BABY
Whether you fold it, cut it, or hold it, Revolver Pizza is bringing authentic New York pies to Santa Barbara.
30 | CIAO NELLA
For anything from quick tapas to a celebratory dinner, Nella is the right choice.
36 | THE ROAD TO ROSÉ
You can’t sip with us on this private wine tasting tour.
Not your mother’s lasagna! Warm up your holiday season with this elevated twist on a classic.
40 | LET THE FUN BE- GIN A festive fizz.
42 | PARTY LIKE IT’S 2020
Event planner Tyler Speier spills his best tips for celebrating the season.
46 | HAVE YOUR CAKE & EAT IT TOO
Holiday indulgence is taken to the next level with delectable desserts and iced up looks to match.
54 | AS IF!
No buyer’s remorse here.
60 | IN THE FIELD Farm-to-fashion.
18 | NOVEMBER/DECEMBER 2020
wellness 68 | FIGHTING THE FATIGUE
Here’s our take on the adrenal theory and how we can combat the draining effects of cortisol release.
70 | A SOLO RESET
Finding refuge and restoration on a getaway.
72 | NOTHING LIKE NAPA
Pair your wine with fine dining, painting classes, and bike tours.
78 | SEDONA FOR THE SOUL
Tune into your mind and the land’s history from the comfort of Enchantment Resort.
82 | 48 HOURS
Make the most of the festive season in Santa Barbara.
Photo by Silas Fallstich | Gold Rush cocktail at Nella Kitchen & Bar
38 | SAGE ADVICE
gift that keeps on giving The perfect gift for the holidays... for yourself or loved ones!
Santa Barbara Life & St yle Magazine
Vol. 8 Issue 6 | $5.99
HOME FOR THE HOLIDAYS
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Guinot Eye Fresh Cream dermstore.com
Olivia von Halle Pajamas oliviavonhalle.com
en P ure silke Silk P i npu re.c llowca se om
Escapology: Modern Cabins, Cottages and Retreats Coffee Table Book figure1publishing.com
Knotty Chair neastudio.com tudio
Smeg Drip Coffee Maker williams-sonoma.com
erry anb s d Cr mdrop e c i u p G S s D e Jon ed CB om Lord -Deriv jones.c p m lord He
Jemma Sands Festive Candle jemmasands.com
20 | NOVEMBER/DECEMBER 2020
Haus Rose Rosé Apértif drink.haus
Sink into the season with Nea Studio’s Knotty chair, the perfect replacement for a hug while we’re still keeping our distance.
Onzie Activewear Set onzie.com
If 25 days of chocolate isn’t your speed, up the holiday ante with Jo Malone’s advent calendar, filled with mini delights to ignite your senses.
Jo Malone London Advent Calendar jomalone.com
Blonde Ambition Kelsey Moore is leading the charge for the beach girl look around town
un and sweet with talent to boot, local balayage specialist Kelsey Moore has the attention to detail to make your golden beach hair dreams a reality. We chatted with Kelsey about what inspires her and how she’s become Santa Barbara’s go-to woman for covetable locks.
How did you make a name for yourself in this town in the beauty industry?
I genuinely love what I do and my clients. I am also a perfectionist, and like to constantly challenge myself to learn and evolve my craft, as well as myself personally. But most importantly, I am having a great time and I think that shows through in my work.
What inspired you to become a hair colorist?
What is your favorite part of your job?
The reveal after a big service. Whether it is a dramatic change in a client’s look, or something they have always wanted to do, seeing the happiness on someone’s face is priceless. You literally watch a person’s demeanor change. They stand taller, look and sound more confident. They can walk out the door and carry that attitude into any situation they are facing, and I feel privileged to have a small part of that.
What type of hair color do you specialize in? Sun-kissed, beachy looks. Whether it is hand painted balayage, highlights, blonde or brunette, I customize the
What is your mantra?
Good vibes and good hair. * color to each person. I love finding the sweet spot of a color looking natural, but still having that wow factor.
Who is your beauty icon?
Sharon Tate. She exuded that effortless, chic, California beach babe look that to me is timeless.
What made you decide to have your business in Santa Barbara?
I grew up in Colorado and would visit California often. I knew from a young age I wanted to move here, and have always been a beach girl to the core. When I visited Santa Barbara for the first time in 2011, I fell in love with the small-town charm, the beauty, and the community. After that trip, I went home, packed up my stuff and moved here. I instantly knew that this was my home.
Photo by Keni Souza
Growing up I was always drawing and painting. My first job was as a receptionist for a salon when I was 14. That’s when it clicked for me that I could apply my color skills professionally.
Find Kelsey at @balayageblonde
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SB LIFE & STYLE agriculture
22 | NOVEMBER/DECEMBER 2020
Coffee CULTURE Goleta-based FRINJ is redefining California’s coffee market Written by Molly McAnany Photographed by Silas Fallstich
anta Barbara, with its rustic atmosphere and strong sense of community, is the perfect breeding ground for transforming the coffee industry. Locally based FRINJ Coffee is the first to produce a thriving coffee crop in California, proving that the climate of the tropics does not define the limits of the industry. “The goal of brewing is to optimize flavor for a personalized experience,” Jay Ruskey, owner and founder of FRINJ, explains as he pours over a light roast blend with hints of geisha florals and tangerine; just to my liking.
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Developing some of the most expensive coffee varietals in the world, FRINJ has elevated the status of our morning ritual by combining technology with traditionalism.
The luxurious element of coffee is not lost on Jay. Developing some of the most expensive coffee varietals in the world, FRINJ has elevated the status of our morning ritual by combining technology with traditionalism. FRINJ Coffee, a late-stage growth company, coffee breeder, and roaster, is on familyoperated Good Land Organicsâ€™ 42-acre farm in the hills of Goleta, home to over 4,000 coffee trees, among other exotic produce. As we walk the switchbacks down into the fields, I catch glimpses of the bright red coffee cherries poking out between plots of dragon fruit, avocado, and caviar lime trees. This layered agricultural system implemented on Ruskeyâ€™s farm enhances the biodiversity of the soil, leading to a healthier crop and flavorful produce. FRINJ Coffee operates on the principles of regenerative agriculture; farming designed around reversing climate change and rebuilding the food system from the ground up. In association with The White Buffalo Land Trust, the company has paved the way for growth research and coffee breeding in a young yet flourishing California coffee market.
24 | NOVEMBER/DECEMBER 2020
Since first declaring himself a breeder in 2014, Ruskey has developed a burgeoning coffee industry in California with over 65 locations up the coast growing FRINJ Coffee trees. The Santa Barbara breeder consults with growers throughout the state on transitioning their crop and building resiliency on their farms through a layered agriculture system. After decades of seed trials with leading ag research institutions, FRINJ ranked 27th best coffee in the world, bringing credibility to the crop as well as their holistic approach to breeding. Just as a sommelier masters the flavors in wine, coffee cuppers examine postharvest crop and guide growers in propagating and germinating their coffee plant. With 60 percent of profits given back to the farmer, FRINJ coffee growers receive a sustainable return on their investment and a smooth introduction into the market. The decision to grow coffee is a lifestyle choice, one that this luxury coffee brand embraces by creating an active community among its growers. FRINJ headquarters acts as the center of this network, bringing farmers from throughout California to join in yearly round table talks about seed development, infrastructure, sustainability, and, of course, coffee culture. For Ruskey, his business model is plain and simple; farmers first, coffee second. From farmer to FRINJ to you, the brand is centralized around Santa Barbara heritage. Ruskey and his team have assembled a league of growers ambitious to return back to what coffee culture resembled at its inception; a simple exploration of taste not passed through 20 hands before filling your cup. * frinjcoffee.com
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SB LIFE & STYLE dining
E S C L I I L C S
26 | NOVEMBER/DECEMBER 2020
Y B A B
t ri t W
by An n
sta nt i no |P hot ogra phed by S
ilas Fall stich
Pizza, na t
ural w ine a nd r ock re
cor ds int er mi n
Re v r ve l o
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The irresistible aroma of pepperoni draws me through the doors of Revolver. I am seated on the patio, where pleasant chatter and psychedelic rock from the record player permeate the air. Dragons and flowers dance across the china placed before me, as golden lights cast an ambient glow over the table. The lively and eclectic nature of this Westside pizza joint has me hooked from the start. Owner and Head Chef Nick Bodden adorns the table with our first pie, yelling “Pepperoni!” (attempted Italian accent, and all). It takes only one bite for me to understand why Revolver sells out of pizza nearly every night. It is carefully crafted like a classic New York slice–a crisp and thick outer crust with a perfectly thin bottom crust, ideal for folding over. I dip my slice in the house-made ranch dressing and it sends my taste buds to heaven; the emphasis on dill in the condiment alludes to tzatziki flavoring, making for a wonderful touch. Next, I dive into the White Pie with vegetables. The fresh, hand-pulled mozzarella melts in my mouth, juxtaposing the roasted crunch of the winter squash and broccolini. Leaflets of basil and cloves of rich garlic unite each component of the pizza. Revolver has exceeded my expectations of a pizzeria. Not only are the salad and pizza ingredients delectably high-quality (everything is made from scratch), but the urban dining experience as a whole is something seldom found in Santa Barbara–and I’ll certainly be back for another slice of it. * revolversb.com
28 | NOVEMBER/DECEMBER 2020
White Pie with Veggies
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a l el N Ciao Around the world in one night at Nella Kitchen & Bar Written by Delaney Willet Photographed by Silas Fallstich
30 | NOVEMBER/DECEMBER 2020
Imagine, if you will, a space that has all the right ingredients: a custom-built cheese bar, world-class wine cellar, a charcuterie fridge twice the size of most closets. Your imagination transports you to far-flung haunts in Europe and South America, surely, but reality only requires you to make a small trip north on the 154. Los Olivos’ Nella, sister restaurant to the local and lauded SY Kitchen, is nestled inside of the Fess Parker Wine Country Inn on Grand Avenue, arguably the social hub of laid-back Los Olivos life. An overnight stay in the charming town is absolutely justified by the sole purpose of dining at Nella (and gives you an excuse to wine taste the day away), as the SY Kitchen encore is seamlessly doing it all and making their own name with a simple yet diverse globally-sourced menu.
Baby Artichoke Pinsa
The current star of Nella’s selection is their take on the Roman “Pinsa,” the traditional Italian iteration of pizza. Chef Luca masterfully crafts the delicate dough into a crispy crust that holds such local and worldly jewels as artichoke hearts, black truffle, and—my personal favorite—the Scarpetta, which substitutes traditional tomato sauce for an impossibly rich and fresh five-hour bolognese. Small plates (think venison meatballs and romini lettuces with buttery-tart caesar dressing) and main course triumphs (the likes of Muscovy duck and Wagyu short ribs) typically bookend the crescendo of the pinsa, all to be washed down by the extensive and expertly curated wine list.
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In an area where tasting rooms are more common than cafes, Nella had the hefty task to create something truly unique. Going against the grain, the owners elected to infuse a typically-locally-sourced selection with bespoke spirits spread across seven continents. Local favorites from Santa Rita Hills and Santa Ynez Valley saddle up beside New Zealand novelties, Spanish reds, and brut rosé Billecart from the Champagne region in France. Suffice it to say, Nella has the ability to whirl you around the globe within the length of your meal. The third pillar upon which Nella’s menu— which Luca plans to double in size by the New Year—rests is their cheese and charcuterie offerings that span the spectrum of texture, flavor, and locale. A specialty cheese bar was erected beside the space’s cocktail bar to pay special attention to Nella’s artisan selection. Should diners wish to, they can pull a chair right up to the cheese and charcuterie station and treat themselves to a personalized feast, complete with dozens of bud vases containing handwritten, labeled toothpicks denoting what you’re tasting in impeccable penmanship. At Nella, the divine is in the details and it allows you to practically taste the love put into making this dream a reality.
32 | NOVEMBER/DECEMBER 2020
If a wine and cheese pairing is not in the cards for your date night, may I recommend taking a peek at the cocktail list? Nella’s bartender formerly mixed masterpieces at Rosewood Hotels & Resorts and The Waldorf Astoria in Las Vegas. As a close friend to Luca, he was able to create aperitifs that enhance the diverse flavors of the cuisine, while also getting creative with his own ingredients. Among the more innovative are a gin cocktail, the Wheelbarrow, which somehow expertly combines white cacao and celery, and the Roquette Fuel, a mezcal libation that counts on arugula for a perfectly smoky, herbaceous tang. If you could not already tell, there is really no wrong turn to take when making your menu selections at this soon-to-be hit.
Baby Artichoke Pinsa
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Parker Spritz 34 | NOVEMBER/DECEMBER 2020
When I can finally tear my eyes away from the food, delightfully satisfied by fresh, natural ingredients and in no way grotesquely stuffed, I am charmed by the outdoor seating that surrounds me. The Fess Parker property was kind enough to lend Nella their courtyard in order to comply with state dining guidelines and the space, when complemented by the cuisine, is nothing short of magical. Cafe tables are scattered across a perfectly mowed lawn, punctuating clusters of sunken couches and adirondack chairs gathered around stone firepits. In a place so quintessentially representative of the Santa Ynez Valley, I have never felt further from the mundane stressors of everyday life. I take a nightcap (The Parker Spritz, which blends hibiscus tea and passion fruit with prosecco for vacation in a wine glass) to a lounger in the far corner of the lawn, lit by fairy lights, firelight, and the unpolluted starry sky. Nella has only been open for a literal four hours, but guests settle into their tables like they are regulars. Within a week, they will be. Once again, the creators of SY Kitchen have brought not only the world to a cozy inn on a historic strip of road in Los Olivos, they have provided a home base, a gathering grounds, for locals and expatriates alike, a community that will only expand as Nellaâ€™s menu and roots do so. * nellakitchen.com
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SB LIFE & STYLE wine
ROAD to ROSÉ The ultimate private wine tasting with Villa Wine Tours Written by Kim Hashemi Photographed by Silas Fallstich
A socially distanced activity that involves wine? On a Wednesday? Yes please. I receive a call from Gabi, one of the owners of Villa Wine Tours, who cheerfully says, “We’re here!” My friend and I walk outside to our luxury private SUV ready to take us on a tasteful journey through the alluring Santa Ynez Valley. On the way, Gabi and Shawn (co-owner and husband) share some history of the region which further enlivens us for our mid-week adventure. We arrive at our first destination, ultra boutique winery, McKinney Family Vineyards, where owner and winemaker Matt greets us with a humble smile. We start with a pour of Rosé of Grenache/Mourvèdre which boasts rousing aromas of citrus and tangerine blossom as we amble through the vineyards, which are ready for harvest...tomorrow.
f x 36 | NOVEMBER/DECEMBER 2020
McKinney Family Vineyards all began after Matt made a deal with his father to plant an acre of grapes on their family property if he won the pro volleyball championship in Puerto Rico in 2010. His deep appreciation for viticulture began while wine tasting with his best friends in Santa Ynez while in college, and living abroad in Greece and Italy. Matt suggests we pick a few grapes from the vines; each comes with bold and succulent flavors—it’s incredible what a difference in taste organic grown grapes have. The quality comes to fruition again in the next pour, a 2018 Inspirado Syrah.
We peruse the grounds as Matt shares his deep understanding around winemaking, history, viticulture, and geology. I’m as giddy as a kid in a candy store, asking all of the questions that come to mind about wine, and Matt has an answer to each. We sip through a few reds—a 2018 Duvarita Pinot Noir with notes of vanilla, cardamom, and pomegranate; 2017 ‘The Baron’ which boasts aromas of plum, boysenberry, and black olive; 2017 ‘Blood of Jove’ which features noteworthy velvet tannins and a dry Chianti finish; and my personal favorite, ‘Napoleon’s Secret’ a blend of five red varietals aged 25 months in 100% French oak. Matt discusses the McKinney Wine Club, where members are able to personalize each of their shipments, and he follows it up with, “You can choose six rosés, if you want.” Can he read minds too? As we sip on our final pour, we admire the milieu of scenic vineyards and rolling hills which melt away any worries from the week. We hop back into the SUV and take a quick drink of the refreshing cooled water provided as Gabi and Shawn give us some background on our next stop, Grassini. On the eastern edge of the Santa Ynez Valley, with one of the warmest microclimates, lies Happy Canyon AVA, home to Grassini Family
Vineyards. We cruise through horse farms and cattle ranches before reaching our destination. We are greeted by captivating oak trees, a fishable lake, and panoramic views lush with acres of vineyards. In awe of our surroundings, we saunter through the grounds and arrive at our destination—rosé. A splash of Afriora rosé with flavors of kaffir lime leaves, strawberry, and flint fills our glasses and we take our seats at the handcrafted wood tables which Gabi and Shawn have adorned with a refreshing fruit and vegetable platter. We nosh away as Megan takes us through the tasting—a 2019 Happy Canyon, a 2017 Reserve Sauvignon Blanc, a 2017 Articondo Proprietary Red with noteworthy flavors of sweet red cherry and spices, and an invigorating 2016 Estate Cabernet Sauvignon with bright fruit notes and subtle hints of desert sage. Our palates are singing and stomachs are ready to feast. Of course, lunch is waiting for us as our tasting comes to a close. Laid out against the breathtaking natural backdrop is a refreshing quinoa salad, steamed vegetables, and grilled chicken for a lake-side lunch to remember. With a slew of new wine knowledge, inspired palates, and a few wine purchases, Villa Wine Tours safely steers us back into town and I think to myself, wine tasting has never felt so luxurious and effortlessly planned. The private nature of each tasting recommended by Gabi and Shawn brought a personal touch unmatched by any experience I have had wine tasting. Combined with their wealth of wine knowledge, insight on the most noteworthy private tasting experiences, and the exceptionally detail-oriented service of Villa Wine Tours, enjoying the beauty and flavors of the Santa Ynez Valley has never been so seamlessly elegant. * villawinetour.com
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SB LIFE & STYLE recipes
With ingredients brought to you entirely by Bristol Farms, this sweet and savory update on an Italian favorite will have you wanting thirds.
Sage & Butternut Squash Lasagna Serves 6
All ingredients available at Bristol Farms
1 large butternut squash, peeled and cubed 2 tablespoons olive oil 2 teaspoons honey 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon red pepper flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2/3 cup whole milk ricotta 1/2 cup, plus 1 tablespoon salted butter 5 cloves garlic, minced 2 tablespoons chopped fresh sage leaves 10 whole sage leaves 1/4 cup all-purpose flour 2 cups whole milk 1 1/3 cups fontina, freshly grated Oven-ready lasagna noodles 2 cups shredded mozzarella
Preheat oven to 375 degrees. Grease a 9x13-inch baking dish. Set aside. On a large baking sheet, toss the squash with the olive oil, honey, salt, pepper, red pepper flakes, cinnamon, and nutmeg. Bake for 40 minutes until squash is tender. Once done, transfer to a large bowl. Add the ricotta and roughly mash together. Set aside. In a large pan over medium heat, melt the 1/2 cup butter. Add the garlic, chopped sage, and flour. Whisk together until smooth and fragrant. Slowly whisk in the milk, then the fontina, until smooth and creamy. Remove from heat. To assemble, spread a thin layer of cheese sauce in the prepared pan. Arrange three noodles over the sauce, leaving some space in-between. Spread about 1/2 cup cheese sauce on top of noodles. Evenly spread 1 cup of the butternut squash mixture on top of the sauce. Then sprinkle 1/2 cup mozzarella on top of the squash. Repeat these layers 2 times. Then, end with another layer of noodles, cheese sauce, and mozzarella. Bake for 45 minutes, until golden brown. Cover with foil during the last 15 minutes if necessary to prevent cheese from burning. Meanwhile, melt the remaining 1 tablespoon butter in a pan over medium-low heat, add the whole sage leaves and fry for 1-2 minutes on each side. Top the lasagna with the fried sage leaves and enjoy! *
38 | NOVEMBER/DECEMBER 2020
Recipe & Photography by Riley Yahr Mixed & Measured | mixedandmeasured.com
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40 | NOVEMBER/DECEMBER 2020
Let the fun be gin Like twinkle lights for your taste buds, this Pomegranate Rosemary Gin Sparkler is a simple way to add elegant sips to your soiree.
Pomegranate Rosemary Gin Sparkler Makes 1
1/4 cup cane sugar 2 sprigs fresh rosemary 2 ounces pure pomegranate juice 1-2 ounces gin 1 teaspoon fresh lime juice Sparkling water Lime wedge for garnish Fresh pomegranate arils for garnish
DIRECTIONS Make the rosemary simple syrup by combining 1/3 cup water, sugar, and 1 sprig of rosemary into a small pot. Bring to a boil, reduce heat to low, and cook for 5 minutes until water is slightly green. Remove from heat and let cool completely. In a cocktail shaker, add ice, pomegranate juice, gin, lime juice, and 2 tablespoons rosemary simple syrup. Shake and strain into a cocktail glass filled with ice, leaving room for the sparkling water. Top it off with sparkling water and garnish with the sprig of rosemary, lime wedge, and pomegranate arils. *
Recipe & Photography by Riley Yahr Mixed & Measured | mixedandmeasured.com
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SB LIFE & STYLE holiday
Pa rty like itâ€™s
42 | NOVEMBER/DECEMBER 2020
Design & Florals: Tyler Speier, Rentals: The Tent Merchant, Glassware, Brass Vases & Candlesticks: Otis and Pearl, Linens: La Tavola Linens, Structure: Bella Vista Designs
Event Designer Tyler Speierâ€™s tips for intimate holiday gatherings
Written by Emma McDonnell | Photographed by Chris J. Evans
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44 | NOVEMBER/DECEMBER 2020
he holidays might look different this year but that doesn't mean the celebrations have to stop. To help you plan the perfect festive event, we spoke with soughtafter event designer and planner Tyler Speier on his tips, tricks, and advice for entertaining this season. From Zoom gatherings to gift deliveries, Tyler’s got you covered. So you can eat, drink, and be merry (while following CDC guidelines, of course).
What is your main advice, given the current climate, for celebrating this holiday season?
Keep it intimate! A smaller guest count than normal doesn’t mean you need to sacrifice the details. Think beautiful tiny outdoor dinner parties (thank goodness for the Santa Barbara climate), socially-distanced picnics, sunset sailing with wine and cheese (and a holiday cocktail!), and pay attention to the details to make those events extra special.
What are some trends that you foresee this season?
I think we are going to see more people delivering gifts to their friends and loved ones (versus having a large party).
“Love, family, and friendship are not canceled—and we all need to celebrate making it through 2020!” Think carefully curated gift boxes with bubbly, local eats, and locally-sourced gifts. Just because people are apart, doesn’t mean you can’t celebrate virtually together. Distribute some fun goodies to your loved ones and set up a Zoom call where you can “gather” digitally and celebrate the season. Love, family, and friendship are not canceled— and we all need to celebrate making it through 2020!
Since social gatherings will be much smaller this year, what are some pros of smaller parties?
My favorite thing about small events is that you get to have more meaningful conversations with each attendee, versus making small-talk with a large group of people. Also, because you aren’t spending as much money on hosting a large group of people, you can focus more on craft cocktails, a gourmet multi-course menu, a beautifully set table, and other details that make your gatherings extra special.
What adjustments have you made when planning events this year?
Since things seem to change weekly, we are working with our clients to remain positive, flexible, and ready to adapt however needed. In general, we’re planning things that are super intimate, outdoors, and with lots of special details. We also provide clients with virtual options, such as a Zoom link that guests can click on and participate if they don’t feel comfortable attending in person.
What inspires you when you are in the process of planning an event?
I love to start with the client’s story. If it’s a holiday event, I want to hear about their favorite holiday memories and family traditions. Was it a certain meal? Certain music? What memories make you truly feel the holiday spirit? From there, we curate a beautiful design that reflects their holiday experience and shares that with their guests.
What's the most important thing to remember when you entertain during the holidays?
Don’t put too much on your plate! If you come up with a beautiful plan but you don’t delegate the work, you will be so busy hosting you won’t actually enjoy the experience. So delegate, support local small businesses, and enjoy yourself. You deserve it. We all do, after this crazy year!
How do you set the perfect holiday table?
I always incorporate the following into a holiday table set-up: 1. Lots of candles 2. Fine china, glassware, and flatware (tip: rent your table set-up so you don’t have to wash everything) 3. Lots of greenery and/or flowers 4. A setting is so much more than what’s on the table. What’s around the table is important. Decorate the fireplace mantle, that light fixture, the dining room shelf, etc. Create an atmosphere versus a setting.
How can you make a centerpiece special and unique?
Creating centerpieces is one of my favorite things to do. Beautiful flowers and greenery elevate any entertaining experience. I recommend using more than twelve different varieties of greenery and flowers—this gives a lot of natural texture. I also love adding fruit to any holiday table. Work in pomegranates, plums, blood oranges, apples, brown pears, etc. to give color and texture to the table.
What is your go-to holiday drink? Anything with pomegranate!
What is your favorite holiday memory?
My first Christmas as a parent. Seeing the magic and wonder of the holidays in my children’s eyes brings me goosebumps each year. * tylerspeier.com
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SB LIFE & STYLE fashion
and eat it too Photographed by Jon Premosch Styled by Lux Wright Model Riley Vail with Wrenn Management Hair, Makeup & Manicure by Leah Washuta Location Andersenâ€™s Danish Bakery & Restaurant
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ASOS Edition Top & Skirt, Stylist’s Collection Earrings, Pearl Necklace & Rings, Sandy Moss Jewelry Chanel Ring, Sepi’s Consignment Matthew Campbell Laurenza Cuff, Stylist’s Collection Andersen’s Green Marzipan Princess Cake, Roses Cakes, Black Forest Cake, Petit Fours & Strawberry Tarts Dahlias, Sweet Wheel Farms
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Vera & Lucy Faux Fur Coat, Stylist’s Collection Oscar De La Renta Dress, Sepi's Consignment Necklace & Rings, Sandy Moss Jewelry Vintage Bakelite Bangles, The Blue Door Andersen’s Croissant French Toast Veuve Clicquot Brut Yellow Label Champagne
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Jack by BB Dakota Dress, Stylist’s Collection Louis Vuitton Belt, Sepi’s Consignment Vintage Christian Dior Necklace, The Blue Door Rings & Bracelet, Sandy Moss Jewelry Andersen’s Watermelon Mint Cocktail
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Vintage Tulle Dress, Givenchy Heels & Bardot Belt, Stylistâ€™s Collection Cape Cobra Bag, Allora by Laura Earring, Rings & Moonstone Necklace, Sandy Moss Jewelry JNB Silver Chain, Whiskey x Leather Vintage Sapphire Ring, The Blue Door
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GB Dress, Stylistâ€™s Collection Rings, Sandy Moss Jewelry Kai Linz Bracelet, Allora by Laura
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Vera & Lucy Faux Fur Coat, Stylist’s Collection Oscar De La Renta Dress, Sepi’s Consignment Earrings, Necklaces & Rings, Sandy Moss Jewelry
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Marisa Barafelli Dress, Sepi’s Consignment Lanvin Heels, Sepi’s Consignment Honora Collection Gruen Watch, The Blue Door Necklace & Earrings, Sandy Moss Jewelry Beau Joie Marchesa Couture Collectors Bottle, beaujoiechampagne.com
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On Shardea: Gap Shirt & Beret Skirt, Miss Behavin’ On Julia: Salty Dress, Miss Behavin’ Altuzarra Coat, Stylist’s Own Earrings, Miss Behavin’
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as if! Photographed by Jon Premosch Styled by Delaney Willet Models Shardea Washington & Julia Scherek with Wilhelmina Hair by Corinne Viruet with Carlyle Salon & Style Bar Makeup by Cynthia Fuentes with Carlyle Salon & Style Bar Location Paseo Nuevo
We're totally buggin' over the shops at Paseo Nuevo
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Skylar + Madison Sweater, Miss Behavin’ Black Crop Top, Miss Behavin’ Gap Pants Bag, Stylist’s Own
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On Julia: Le Lis Collection Turtleneck Bodysuit, Evangelina Boutique Skirt, Evangelina Boutique Necklace & Socks, Stylist’s Own Heels, Evangelina Boutique Prada Headband, Stylist’s Own On Shardea: Skylar + Madison Sweater, Miss Behavin’ Gap Pants Bag, Stylist’s Own Prada Hat, Stylist’s Own FitFlop Slides
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On Julia Gap T-Shirt Black Crop Top, Miss Behavin’ Bike Shorts, Evangelina Boutique Seavees Sneakers Scrunchie, Ring & Earrings, Miss Behavin’ On Shardea Gap Sweater & Shirt Skirt & Socks, Stylist’s Own Heels, Bag & Headband, Evangelina Boutique See’s Candies Chocolates
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Gap Sweater & Bandeau Topshop Skirt, Stylist’s Own Hair Clips, Miss Behavin’
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IN THE FIELD Photographed by Jacqueline Pilar | Styled by Ottocina Ryan | Model Josie Fetters with Wilhelmina Hair & Makeup by Colleen Konowitz | Location Sweet Wheel Farms
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Peter Cohen Top & Skirt, Allora by Laura Kai Linz Bracelet & Necklace, Allora by Laura The Office of Angela Scott Booties, theofficeofangelascott.com Gladys Tamez Millinery CordobĂŠs Hat, gladystamez.com Tote Bag, So De Mel Dahlias, Sweet Wheel Farms
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Zimmermann Top & Skirt, zimmermannwear.com
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Zero + Maria Cornejo Dress, Allora by Laura Lapointe Coat, Allora by Laura B-Low The Belt Belt, Allora by Laura Kai Linz Rings, Allora by Laura The Office of Angela Scott Booties, theofficeofangelascott.com Gladys Tamez Millinery Hunter Hat, gladystamez.com
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Lapointe Sweater & Pants, Allora by Laura Olivia von Halle Scarf, oliviavonhalle.com Kai Linz Bracelet & Rings, Allora by Laura
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Zimmermann Dress, zimmermannwear.com B-Low The Belt Belt, Allora by Laura Kai Linz Earrings, Allora by Laura
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Bagutta Shirt, Allora by Laura Zero + Maria Cornejo Jacket, Allora by Laura Via Masini 80 Suede Pants, Allora by Laura Gladys Tamez Millinery Iggy Hat, gladystamez.com Kai Linz Double Finger Ring, Allora by Laura Ali Grace Ring, Allora by Laura
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Olivia von Halle Dress, oliviavonhalle.com Kai Linz Bracelet & Earrings, Allora by Laura Apples, Sweet Wheel Farms
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SB LIFE & STYLE wellness
Peter Cohen Shirt, Allora by Laura
fatigue f ighting the
Written by Celine Wallace | Photo by Jacqueline Pilar Model Stephanie Peterson with Wilhelmina Styled by Delaney Willet Hair by Colleen Konowitz | Makeup by Heather Roach
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“...although we live in a burn out culture, it doesn't mean you have to subscribe to the lifestyle.”
f phrases like “I'm exhausted” and “I'm burnt out” have become the norm for you, adrenal fatigue could be the reason. The concept links stress exposure to adrenal exhaustion, which causes a lack of energy.
What are adrenals you ask? They are two small glands that sit on top of the kidneys and produce several hormones, among them, cortisol, which our bodies release in short bursts when we are under stress. The adrenal fatigue theory is that prolonged exposure to stress drains the adrenal glands, leading to a low cortisol state. This depletion then causes brain fog, decreased energy, depressive mood, salt and sweet cravings, and lightheadedness. So what’s one to do? To begin, consider a fundamental question: why would your adrenals be drained? Take a close look at what types of stress affect you. For many, the fast pace of modern life and being connected to our devices 24/7 is to blame. If living a hectic lifestyle is catching up with you, here are some actionables that you can implement today to bring yourself back on the path to better adrenal health, and finally have the energy to do the things you love.
1. Clean up your diet
Keep it fresh and organic. Your gut is linked to your brain, and studies often refer to your tummy as your second brain, so if you want a clear head, make sure you are eating three healthy meals a day that are evenly spaced out to allow your body adequate time to digest. Eliminate refined sugar, and focus on magnesium-rich foods that support the adrenal glands. Dark leafy greens, fatty fish, avocado, and soaked nuts, seeds, and legumes are good sources of magnesium to include in your diet.
2. Limit screen time
Using TVs, tablets, smartphones, or laptops before bed delays your body’s internal clock (a.k.a. circadian rhythm), and suppresses the sleep hormone melatonin. If you have to be on the computer at night, try to put the laptop down an hour before bed to allow your body to produce melatonin to have a restful night’s sleep, or wear blue light blocking glasses.
3. Improve your sleep
The best way to heal your body is through sleep. Taking a sleep support supplement like magnesium will help you decompress at the end of a long day. People with low magnesium often experience restless sleep, with frequent waking during the night. You may even discover you don’t have adrenal fatigue and that you simply have a magnesium deficiency, as insomnia is also a common symptom of low magnesium.
4. Cut down on coffee
I know this can be one of the hardest because caffeine is addictive, but my rule is to have one cup and make it good. Even better—eliminate coffee and caffeine. But, if you're like me and love your morning cup of joe, then drink it before midday, to allow your hormones enough time to process the caffeine without it affecting your circadian rhythm.
5. Take Adaptogen supplements
Adaptogens, which are anti-stress supplements, combat fatigue, enhance mental performance, ease depression and anxiety, and help you metabolize stress. Ashwagandha is a good place to start as an entry-level herbal modulator to restore hormone balance and support the adrenal glands by promoting stress resistance and energy throughout the day. I know the activities above can seem tedious, yet they are the foundation of better health and will boost your energy and vitality. Let's face it, you wouldn't be reading this article if you didn't want to feel better. Keep in mind, healing your adrenals is not an overnight process; doctors suggest that it takes 6-9 months to fully recover from mild adrenal fatigue, 12-18 months for moderate adrenal fatigue, and two years or more to recover from severe adrenal fatigue. This can seem overwhelming, yet stress got you here over time, so let's get you out of here before we do any more damage. Your health is the most important thing you have, so invest in yourself because although we live in a burn out culture, it doesn't mean you have to subscribe to the lifestyle.*
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Healthy habits picked up on a much-needed getaway to Cal-a-Vie Health Spa Written by Kara Thompson
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ur increasingly fast-paced lifestyles have most of us longing for simpler days, and the majority of us are in desperate need of a break. A long, hibernation, don’t-wake-meup kind of break.
When I overpacked my duffle bag with swimsuits and yoga pants before making the drive to Cal-aVie, a health spa in San Diego, I felt completely exhausted by the world. Work assignments were piling up, the news cycle was causing me stress, and I was worried about juggling the heaviness of it all. I was overwhelmed to the point of contemplating if my mini-vacay would result in more stress, after having taken time away from my list of to-dos. But then I reminded myself that it’s okay to take a break. People often praise the importance of self-care, but most don’t make it happen for themselves. Well, I did. And let me tell you, it was pure magic. Before I took off for my solo retreat to Cal-a-Vie, I did my fair share of Instagram-stalking and review reading. The verdict: I was certain I’d fall in love with this place. Guests raved about the serene setting, friendships made, and even went so far to say their trip was life changing—I wasn’t let down. The property boasts of citrus groves, lavender, and vineyards. The rooms exude a luxuriously cozy vibe. There are lush gardens, perfectly prepared plates, and fellow travelers who are also looking for a healthy escape. My three-day stay was a major mood booster. A dream vacation when I needed it the most.
were also practicing self-care. Oliver is a believer in morning exercise because it reduces the risk of something else getting in the way. She also thinks that exercising with other people is one of the best decisions you can make. “When you start to work out with other people, it motivates you to simply show up, which is sometimes the hardest part,” says Oliver. Since returning back to my reality, I’ve made a conscious effort to plan morning and afternoon walks with my sister. I look forward to the little breaks each day, and find that it’s a good way to connect with someone while squeezing in some TLC.
The culinary team at Cal-a-Vie works directly with on-staff dieticians to craft meals with wholesome ingredients. One approach I found refreshing was that the staff doesn’t preach trends or hot topics when it comes to food. Instead, they focus on promoting a whole-foods based diet that’s rich in variation. Rather than worrying about the latest fad, I’ve learned from these dieticians and refocused my attention on dishing up colorful meals throughout the day.
“During my stay, I was intentional about picking up habits I could replicate back home. I knew I’d want to tap back into the stillness...”
During my stay, I was intentional about picking up habits I could replicate back home. I knew I’d want to tap back into the stillness I was feeling once life ramped up again and my schedule was scattered. Here are my key takeaways.
Tend to Your Body
We all know exercise is beneficial, but if you’re anything like me, you’d rather go for Sex and the City reruns than a 5k after wrapping up your work day. I get it. But when I prioritized movement, I felt more centered and less stressed. While there are several fitness classes offered at Cal-a-Vie, I found that the morning hikes served me the best. I’m not an early bird, but I got myself up and joined other guests for the 6:30 am hike on my second day. The hike was led by Kyra Oliver, the Assistant Fitness Director at Cal-a-Vie. Oliver and I talked, along with one other guest, as we led the pack up the property’s steep hillsides. The three of us were so deep in conversation that I hardly paid attention to my fatigue. It was inspiring to start the day off with other intentional people who
Another mealtime habit I picked up is the importance of being present while eating. I live alone, so while having a conversation at the table isn’t in the cards for me, I’ve gotten creative with what it means to be present. I use my time during dinner to taste each bite of food I’ve prepared, reflect on my day, and practice a calming activity, like reading or listening to a podcast. It’s much more enjoyable to unwind at the table rather than rush off to the next thing.
Relax and Reset
In between workouts, organic meals, and spa services, I was reminded that sometimes all we need is to slow down and reconnect with ourselves. For me, it took a morning hike, mindful eating, and some pampering, along with the little things—crisp hotel slippers, tea before bed, and a quiet turndown service—to feel reset. While there will always be lingering to-dos, I hope this reminds you to make time for yourself, no matter where you are, even if it’s brief. cal-a-vie.com
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SB LIFE & STYLE travel
p Written by Alexandra Sharova
With the windows down and the dreamiest playlist pulsing from the car, my girl friend and I pull up to Carneros Resort and Spa with uncontrollable glee.
In spite of both of us being avid travelers and self-proclaimed vinos, the NorCal gem had yet to be crossed off of our bucket lists. Nestled amid rolling vineyards, where sunrays seemingly never cease to drench the scene, our home for the next two nights is a paradoxical blend of quaint opulence. The resort appears more like a mini-community, than a quiet place to rest oneâ€™s head after a long day of wine tasting. With three restaurants, two pools, a spa, various gardens and fruit trees, and in-room on-tap wine, Carneros really has everythingâ€”especially for a mid-pandemic getaway.
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Carneros Resort and Spa
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way through my refreshing Blueberry-Ginger Bramble cocktail arrives the Halibut Ceviche and Dungeness Crab Fondue (two words I could never resist). Plated in chic Japanese-inspired style, the velvety ceviche is surrounded by a black brushed-on sauce; it’s light with an awakening hint of tart passion fruit. Simply delicious. The fondue resembles a rich lobster bisque, and we nearly fight over the last bite, yet are saved by our respective entrees; the Grilled Prime Ribeye for my friend, and the Braised Short Rib for me. Although our norm is to chatter through a meal with echoing laughter, our common silence is reflective of the dishes and their paired 2012 “Brix Vineyard” Cabernet, grown just a stone’s throw from our seats. Cab is the theme of the night, the au jus in my dish reminds me with every decadent bite that rolls off of the cut. To our reluctance—due to having finished every last bit of our dinner, it’s time for dessert. If you’re like us and committed to indulging, get the Butterscotch Pot de Crème and trade your spoon for the toffee-hazelnut bark— you're welcome.
Our cottage, in the aromatic Lavender sector of the resort, is brimming with light thanks to our very own backyard garden, equipped with a sundeck, firepit, and outdoor tub and shower. It’s a rustic dream. To unwind before dinner, we make our way to the pool where signature tangerine accents pop against the water. Its sleek minimalism contrasted by a backdrop of vineyards and flaxen fields creates a surreal environment. With a frozé in hand and my feet dangling in the hot tub it feels like a vacation—an escape from a less than ideal reality. As golden hour spills over the road we marvel at the vast valleys that cradle the route to Brix. The restaurant is set on a whopping 16 acres—10 of which are home to Cabernet Sauvignon vines. Given the regulations, we are sat outside, which to our delight is the place to be. Rows of veggies and herbs grow side-by-side to multicolored roses in the garden, where couples and groups cheerfully sip on an assortment of wines, set to a vineyard backdrop. The array of green shades playfully dance in the evening breeze, and though the dining area is full, the generously spaced out tables form a tranquil setting. Our waitress guides us through the naturally farm-to-table menu, offering recommendations with the type of enthusiasm that you know you can trust, and we let her take the wheel. Half-
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Our morning begins with a less than obvious activity for Napa: a painting class at Jessel Gallery. The studio, which doubles as a gallery and eclectic boutique filled with antiques, vintage gowns, and of course art of various mediums, has been serving the Napa Valley since 1984. Jessel, the owner, head artist, and our teacher for the day, guides us through a playful three-step process. For her, art is about fun and freedom, just like our session. I lose myself in a ménage of colors, as my flowing strokes leave a rainbow-mess across the canvas. In-between sparingly delivered directions—meant to allow students to use their own creative liberties—Jessel shares her background and in a sense, her transcendent process.
“ With a frozé i
n hand and my feet dangling in the hot tub it e p a c s e n a — n o ti a c a v a e feels lik from a less than ideal reality.” I’m quite impressed with my Pollocklike cluster of colors, until inevitably Jessel tells us it’s time to mess them up—step two. While I always knew art had therapeutic qualities, the process of creating chaos, letting go of attachment to a particular outcome, and of course escaping into my imagination, is the mental getaway I’d been seeking for months. The class seemed symbolic of how to deal with the chaos of the world today...all while providing a self-made souvenir; a kaleidoscopic collection of vibrance and ferocity. With no time to spare—today is jampacked—we head to Napa Valley Bike Tours. We get two electric bikes and we’re off, on our way to Domaine Chandon. Pro tip: bike to wine tastings so you feel less guilt about your wine and paired-charcuterie consumption. The winery’s lush vine-covered building, which dates back to 1977, sits atop a hill surrounded by none other than grapes—rows and rows of ripening variations. Our host, and resident Wine
Educator Brian, guides us through the dreamy oak-filled lawn to a picnic setup equipped with local artisanal favorites. The conversation is easy and inviting, much like our leisurely time under the trees spent sipping on sparkling wine. Domaine Chandon, whose parent company is the famed Moët brand, was apparently the first wine club in Napa. As we sample multi-faceted blends, which are a welcome break from the normal (read: flat) wines we encountered so far on the trip, the conversation finds more depth as our smiles and laughter continue to grow. Chandon’s wines will do that—they have an incomparable way of bringing about joy...as playful bubbles effervesce, so does the crowd. There’s something truly special about looking out at the very vineyard from where the vintage in your hand arrived. A few flutes in, and we’re giddy as can be. We decide the “Étoile,” which means star in French, is the favorite of the tasting—it certainly stole the show— and on that giddy note, we depart for our hotel to prepare for the evening.
Carneros Resort and Spa
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Carneros Resort and Spa
ion s n e im d r e h t o n a in “...I’m —a place where nature reigns supreme and a ll worries
fade off into the horizon.”
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Biking along the “Vine Trail,” with the wind in my hair and the sun illuminating the winding road ahead, it feels like I’m in another dimension—a place where nature reigns supreme and all worries fade off into the horizon. My dreamy state lasts for the next two hours, as I reflect on the wonder of the day and the awe-inspiring beauty of Napa. Somehow the day gets even better, with dinner at PRESS in St. Helena. The fine-dining restaurant renowned for its steak and impressive wine selection, boasts over 1,200 options, housing the largest collection of Napa Valley wines in the world. The ambiance is a calculated combination of classic-meets-modern simplicity, which lets the food take center stage. Safely seated outside near a mood-setting cozy fire, we sip on a crisp Sauvignon Blanc while reflecting on our incredible time. Our Kusshi oysters arrive dressed in clouds of whipped horseradish foam—their velvety texture contrasted by the subtle crisp of apple and cucumber make for a winning combination. Just as I mark the starter “my favorite,” the Hamachi is placed on the table. It’s beyond fresh, in both taste and presentation, thanks to a plum sake granité that resembles a sorbet—it’s unlike anything I’ve tried. For the Alaskan Halibut, the in-house sommelier brings a glass of Pinot Grigio, and for the Wagyu Eye of Ribeye—which melts in my mouth like butter—he presents a smooth Cabernet. It truly is a dining experience when there’s a whole team working together to make every step exquisite. For dessert we sip on an aged port, whose layered complexity is a welcome surprise, as Chef Darryl gives us a tour of the wine room. The chilled space is filled with floor-to-ceiling racks of wine; reminiscent of a library, where instead of books holding stories, they’re secured in the corked bottles of a vintage collection. On our way to Hotel Yountville, our second stop of the trip, we drop by the Napa General Store for breakfast. The local favorite is a must-stop for both a lazy brunch or a quick lunch overlooking the scenic Napa River. With NOLA-quality beignets and matcha lattes, this downhome charmer stole our hearts. The boutique hotel, which was built around the oldest Heritage Oak tree in the valley, is centrally located in the heart of Yountville. Featuring exposed rocks from the river, it reminds me of an East Coast manor—a country-chic dream. Our room comes equipped with high vaulted ceilings, whitewashed wooden beams, a fieldstone fireplace, a luxe sunken tub, and our very own patio for morning reading. We can’t resist a sample of our complimentary cheese plate and bottle of perfectly chilled Rosé, before heading off to our final wine tasting adventure.
Artesa is set on 350 acres, where its array of wines are sustainably farmed. In spite of the heat, we make it to the top of a modern staircase, and I am blown away. It’s as if I have been transported into another plane...the winery’s entrance, a geometric arch built into a hill, is preceded by pools of water on either side. The stark lines of towering sculptures rising from the fountains, impose on the natural topography, yet it somehow works. Our corner table, equipped with delicious Cava—an ode to the Spanish owners—has a zen vibe due to the view. The altitude brings a lovely breeze, as well as the sight of rolling vineyard-covered hills juxtaposed with a contemporary design—a true treat for the senses. Our senses are further enlivened with the arrival of our flight, featuring two Rosés, two Chardonnays, some Pinot, and a Cab, accompanied by a plate of truffles adorned with prints that mimic Artesa’s Spanish tiles. Between the tasting, and the extra glass of 2016 Cabernet Sauvignon, my friend and I are in dire need of some R-and-R. In an effort to not fall asleep before dinner, we plunge into Hotel Yountville’s sparkling pool. With the sun shining down, it’s the perfect way to spend the remainder of the day—alternating between floating and reading in a plush cabana. Come sunset, we make our way over to the neighboring sister hotel, Bardessono for dinner at Lucy. The luxurious set up features bold architecture. Impressive art pieces are scattered throughout the property, including a half-finished marble sculpture just behind our table. Inspired by our Roman-esque statue we begin with a fig starter. The garden-picked figs cradle savory prosciutto and sharp arugula in their ripened embrace, for a playful mix of flavors. Given that steak has been part of every dinner thus far, I opt for my other favorite dish: duck. A soy caramel glaze, juicy roasted peaches, red cabbage, and stone fruit-ginger coulis combined with a duck leg that flakes off the bone, make for a special that could easily replace dessert. Satisfied with our delectable last supper, we opt to walk back to our hotel under the star-filled sky to soak in the remains of the sweet Napa air. As we load up the car, an overwhelming sense of gratitude comes over me like a wave. Exploring with a dear friend, while indulging in the most decadent offerings of the Napa Valley, seems unreal given the state of the world. Each stop along our journey was beyond noteworthy, yet I know there’s so much more to see— and taste. It’s clear that this is not goodbye, rather, “until next time.” * To donate to Napa wildfire relief, visit napavalleycf.org.
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sedona for the soul “Here, the earth is alive and vibrant, and your intentions and thoughts are amplified.” 78 | NOVEMBER/DECEMBER 2020
Written by Ottocina Ryan
ou don’t seek Sedona, Sedona seeks you and your presence here is an end result of that attraction,” my hiking guide Carina explains. As we hike through Boynton Canyon, considered the most magic and sacred canyon by Native Americans, her seemingly presumptuous statement makes complete sense. The surrounding copper sandstone rocks have been shaped by many natural phenomena over the past 270 million years and emanate electromagnetic energy. Here, the earth is alive and vibrant, and your intentions and thoughts are amplified.
carved into the walls of the canyon. “See that crevice? That was a three room apartment,” she points out. On the return hike we stop to meditate. It’s serenely quiet. Carina burns sage and guides me through an uplifting meditation. I return to my home for the week, Enchantment Resort, located in the center of Boynton Canyon, feeling lighter.
We weave through ponderosa pines and juniper trees, dwarfed by the canyon walls. The scenery is breathtaking on its own, yet Carina enables me to hike with intention, understanding, and gratitude. She explains the history of the land and Sedona’s four vortexes (where ley lines—streams of natural energy that connect monumental sites around the world—intersect and are conducive to spiritual experiences). These points are known to be places of physical and emotional healing.
I retreat to my spacious casita and sit on the balcony, trying to make out more dwellings in the red rocks, a welcome pass time considering everywhere you look are mesmerizing views. With the full afternoon ahead of me I drive up to the pool. The super friendly bellhops wave from their golf carts, remembering my car from yesterday’s arrival. The BMW Alpina B7 is certainly a head-turner. It goes zero to 60 in 3.5 seconds and the ivory leather seats are plusher than a couch. The drive from Santa Barbara felt like I was in a bubble of comfort propelling through the desert landscape. The built-in tablet periodically recommending I take breaks and offering to find me a coffee shop was a brilliant touch.
2020 BMW Alpina B7
Carina shows me quartz crystals embedded in the sandstone, which occurs naturally over 5,000 feet, and Native American dwellings
We make plans to meet at Cathedral Rock tomorrow for a sunrise hike, then part ways at the Trail House, Enchantment’s hub for all things adventure. It’s stocked with over 60 mountain bikes, a sporty retail shop, and all of the information you could ever want on the canyon, its trails, and wildlife.
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The pool crowd is fun and youthful—honeymooners, families, couples, girls’ trips, all interacting with other parties and comparing drink orders. The piña colada is a favorite. Amidst what seems like the coolest family reunion ever, I soak in the desert sun and panoramic views until evening. Eying the swirling clouds, I ask the valet about the best vantage point to watch the sunset. He enthusiastically recommends the restaurant patios; dinner at Che Ah Chi it is. The unique bread basket accompanied by a sweet pink prickly pear butter sprinkled with black salt sets the tone for a meal of elevated southwestern cuisine. The highlight is the Steelhead Trout, a delicious salmon-esque fish topped with olive oil caviar, served over local garbanzo purée. The sunset is so pink and fluffy it could pass for dessert.
Mii amo Cafe
At 5:30 a.m. Carina and I hike to Cathedral Rock. We catch our breath at the base of the formation while the sun paints the valley with swaths of gold. Carina indicates the landmarks, “There’s Thunder Mountain, Bear Mountain, Gibraltar, Nicholas Cage’s house…before he lost it to the IRS [a sure sign a place has supernatural secrets], Lee Mountain, Bell Rock, and the most famous and deemed the most magical, Cathedral Rock.” We enjoy the view then hike along Oak Creek, Carina spewing knowledge of the geology and land’s history the whole way.
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“I depart the magical canyon feeling more in tune with the energy I’d like to give to the world and attract.”
Enchantment Resort pool
Upon returning to Boynton Canyon I walk to Enchantment’s sister hotel Mii amo, a 16-guest room destination spa on the same property. A green protein smoothie and ginger shot from the cafe fuel my second hike of the morning—the one-mile walk to Kachina Woman, a unique rock spire where the Boynton Canyon vortex energy is most intense. Enchantment and Mii amo’s proximity to the sites that give Sedona its mystic reputation is par none and the resorts seamlessly integrate spiritual aspects. My final morning, I meet with Kim, from the property's mindfulness team, for “Canyon Bathing.” She greets me with a juniper bead necklace made by Navajo Native Americans and leads me to a lawn. She guides me through a meditation where I reconnect with my inner child. I notice more details than ever
before in the surrounding nature, nuanced landscape, and myself. I depart the magical canyon feeling more in tune with the energy I’d like to give to the world and attract. Awakening me from my meditative mindset, a couple hours into the drive, I get pulled over going 45 in a 30 mph zone. Not bad considering the BMW Alpina B7 has a top speed of 205 mph and a V-8 engine with 600 horsepower. I'm relying on my sports bra to get out of the ticket, but when the cop comes over he is only interested in the vehicle. “Well you win the coolest car award,” he muses, admiring the intricate rims and dual sunroofs. He lets me go without a ticket. Maybe there was something to my intention of attracting luck and forgiveness into my life, or maybe the Alpina B7 is that amazing of a car. Probably both. *
@ S B L I F E A N D S T Y L E | 81
48 hours in Santa Barbara
Who says camping can’t be glamorous? Camp’d Out’s escape at Dos Pueblos Orchid Farm offers chic amenities with breathtaking views. Enjoy the seclusion of the private beach or gather around the campsite with canvas tents for sunset cocktails. @campdouttents
Nothing says holiday season like a classic cinnamon kringle from Andersen’s Danish Bakery & Restaurant. Stop by for a delectable breakfast such as their famous Quiche with Hollandaise, or take home sweets for the whole family to enjoy. @andersensdanishbakerysb
Although Santa Barbara stays sunny year-round, you can still enjoy the winter wonderland at Paseo Nuevo. Pick up stocking stuffers and bask in the beauty of the ceremoniallylit Christmas tree. @shoppaseonuevo
With gift-giving season right around the corner, shop for your loved ones at Montecito Country Mart. Shop for coastal apparel at Coco Cabana or treat a friend to ice cream with a gift card from Rori’s Artisanal Creamery. @montecitocountrymart
Nestled in the Santa Barbara Harbor is SALTY at the Beach, the newest spot offering Californian taverncuisine. Pair an Endless Summer Mai Tai with signature plates such as the Chimi Chicken or Salmon with Miso Honey Butter. @saltyatthebeach
DRINK Chic meets comfort at Sirena Boutique. Find new winter staples for your wardrobe from washed denim to cozy joggers and pullovers at this Funk Zone shop. @sirena.santabarbara
Nothing better than artisan pastries and coffee on a crisp Santa Barbara morning. Swing by Helena Avenue Bakery for your fix of peach galettes, snickerdoodles, chai tea lattes, and everything in between. @helenaavenuebakery
There’s nothing like woodfired pizza to fix a comfortfood craving. Lucky Penny serves unique pies as well as salads and small plates using locally sourced ingredients. Try the roasted portobello panini or opt for the prosciutto e melon with burrata alongside a refreshing frosé. @luckypennysb
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Catch a glimpse of Santa Barbara from above at Lizard’s Mouth up the 154. Explore the wind-carved sandstone and watch the breathtaking pink skies settle over the city at dusk.
Written by Anna Constantino
Wine tasting-meets cocktail bar at the eclectic Venus in Furs Bar & Bottle. Stop in for a tasting on the ivylaced patio, or seat yourself at the royal blue bar for wine cocktails (you won’t miss the liquor) and small plates of regional cuisine. @venusinfursbar
Open for delivery & curbside pickup! 36 STATE STREET SANTA BARBARA CA 93101 805.882.0137