LIFE&STYLE SANTA BARBARA
MAGAZINE SEPTEMBER 2015
SAND STILLNESS & STYLE
SHARP & SOPHISTICATED
Born to be
A TASTING AT
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LIFE&STYLE SANTA BARBARA
September 2015 Volume 3 / Issue 9 Editor in Chief Ottocina Ryan Lead Photographer Meadow Rose Photographer & Writer Silas Fallstich Art Director Riley Yahr Director of Marketing Elisa Desanti Missolo Contributing Writers Brooke Gignac Alexandra Sharova Caitlyn Morton Madison Ludlow Caroline Harrah
PHOTOGRAPHED by Meadow Rose MODEL Taylor Burns with Next Models STYLED by Kym Fregoso Tolentino & Claire Castro HAIR & MAKEUP by Kristabelle Marks with José Eber MANICURE & PEDICURE by Luat Tran with Aqua Skin & Nail Bar FUR VEST Stylist’s Own CULOTTES Elizabeth and James from K. Frank BRACELETS Stylist’s Own LOCATION Pismo Beach
Contributing Photographers Riley Yahr Shannon Jayne Keven Steele Clint Padilla Stylists Claire Castro Kirra Boelsterli Caitlyn Morton Kym Fregoso Tolentino Director of Advertising Angie van der Merwe Santa Barbara Life & Style Magazine is published by Santa Barbara Life & Style, Inc. PO Box 5072 Santa Barbara, CA 93150 For distribution, advertising and other inquiries: email@example.com www.santabarbaralifeandstyle.com
/CONTENT September 2015
12 / WOMEN MAKING WAVES Sherry Villanueva is determined to continue building and helping a community through her restaurant, The Lark, and her work with the Foodbank.
14 / LIGHTS CAMERA FASHION Playing around with laces, knits and silks behind the scenes.
28 / TO BE WILD & FREE Successful fashion blogger and jewelry designer, Corina Brown lives the bohemian dream that is Wild & Free.
34 / A TASTE OF FALL Seasonal colors bring seasonal dishes. A sneak preview of Chef Cartumini’s fall menu leaves us hungry for more.
44 / WHITE SANDS Getting lost in the dunes is never a bad thing when dressed this well.
56 / MAKE A STATEMENT Get to know the inspiring Stephanie Kantis and the story behind her line of bold jewelry.
58 / A FIVE-STAR STOP: INDUSTRIAL EATS Inspired by quality ingredients, a team of two created a dime of a stop in Buellton.
68 / FOUNTAIN OF SHOES The shoes of the season are paired with the redesigned drought-friendly fountains of Bacara Resort & Spa.
74 / UP IN THE AIR Go for a hot air balloon ride at The Albuquerque International Balloon Fiesta.
80 / SHARPEN UP Sophisticated looks to freshen up your man’s closet this fall.
86 / RUN SHE IS BEAUTIFUL Promoting girl-power and strengthening women’s selfimages, the Run.She.Is.Beautiful race is just around the corner and it’ll leave you feeling better then ever.
88 / DISH IT UP A sweet breakfast to prepare your taste buds for the pumpkin season ahead.
90 / GET THE LOOK A low bun and dark makeup—the perfect sleek look for fall.
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Editor We have a mood for every shoot that goes beyond a quick “look stern” or “look cheerful.” It’s usually something elaborate and specific, but only half serious and pretty unrealistic. For the White Sands editorial, and this month’s cover, we shot at the sand dunes in Pismo Beach. It's just an hour or two north of Santa Barbara, but according to the mood for the shoot we were actually lost in the middle of the Sahara (ignoring the sound of waves crashing and ATVs buzzing around). The Pismo Beach dunes are an interesting location because they feel and look like a desert even though they're just a few steps away from the ocean. The smooth sand and light blue sky were the perfect backdrop for the story. Shades of black, white, gray, and brown stood out beautifully against the serene sand dunes. But in line with the mood, the
glimpses of ocean in the distance were a mirage. The moods aren’t just for the model, everyone get’s into them. It got easier to use our imagination when we did get lost while heading back to the car for water. The dunes looked unique when we were picking the perfect sand formation and texture to shoot each look against, but when we tried to find our way back, they were all just hills of sand. To the same extremity of getting lost, our biggest problem was shooting in this one ditch that had no cell reception so we couldn’t reference our Pinterest inspiration board. We then weren’t able to climb out of the ditch because we were laughing at our completely far-fetched mood for the shoot. But even though our moods are usually implausible, they always create great editorials.
Ottocina Ryan Editor in Chief Santa Barbara Life & Style Magazine
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There is something magical that happens when people gather around a table to share a meal.
Sally LaPointe White Silk Chiffon Skirt & Top Allora By Laura Private Label Chocolate Brown Cashmere Poncho Rosemary Peck Gold Wire Wrapped Necklace with Smokey Quartz
Photographed by Shannon Jayne Location The Center for Urban Agriculture at Fairview Gardens 12 | SEPTEMBER 2015
Morton Capital Management
WOMEN MAKING WAVES
Farm [to Foodbank] to Table Sherry Villanueva’s Mission to Nourish Our Bodies and Souls Through Meals That Bring Us Together Written by Caroline Harrah
Caroline Harrah is a wealth advisor at Morton Capital Management, a mother of two and a passionate volunteer serving on multiple non-profit boards and committees in Santa Barbara. Morton Capital Management is a financial advisory and wealth management firm established in 1983 that works with individuals, families, foundations, and businesses to create personalized, goaldriven strategies to empower their vision of the future. At Morton Capital Management, Your Journey Matters. Caroline can be reached at 805-259-9379 or CHarrah@MortonCapital.com.
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The Journey Matters Walk into Santa Barbara restaurant and reigning hot spot The Lark most any night of the week and you’ll feel as though you’ve been invited to the party of the year. Even if you don’t know a single soul situated around the large communal table or the radiant hearth, you’ll soon become engrossed in conversation with a neighboring diner. Such was the intent of The Lark’s mastermind, retail marketing guru turned food trend specialist and activist, Sherry Villanueva. A self-described “army brat,” Sherry’s childhood was a nomadic existence, moving every few years with her father’s military transfers. When she and her own family decided to reside in Santa Barbara, she was determined to create what she long sought as a child: community. Her vision is evident at The Lark, with its intimate dining space and small plates of food—meant to be shared, of course. Adorned on either side by sister hotspots Lucky Penny, Les Marchands Wine Bar & Merchant, Santa Barbara Wine Collective, and Helena Avenue Bakery, Sherry has created the de facto hub from which the now effervescent energy of the neighborhood emanates. A far cry from not so long ago when the neighborhood—The Funk Zone—was widely dismissed. Innovation Through Ideation The ultimate success of Sherry’s vision might have surprised some, but not Sherry, who believes that a well-intended concept that is fully visualized, articulated and well-executed can indeed work miracles—and not just in the business world. “Applying principles of ideation to the nonprofit sector, such social issues as hunger might be solved and an even greater opportunity created,” says Sherry. According to the Foodbank of Santa Barbara County, with which Sherry and her business have partnered, one in four people in Santa Barbara County rely on food support; 44% of the individuals served are children. In a region where food is literally falling from trees, wasting away on sidewalks and in yards, the hunger problem is difficult to swallow. Moreover, for families unfamiliar with the taste and preparation of vegetables such as kale or other non-traditional greens, the decision to choose less healthy, more convenient and less expensive options takes precedence. “Through the Foodbank’s ‘From Hunger to Health’ initiative, Santa Barbara has the opportunity to realize a time in which all of the necessary factors influencing access to—and demand for—nutritious food sources can work together synergistically, bringing better nutrition to those in our community who need it most,” says Sherry. Wave of the Future “From Hunger to Health” seeks to create and sustain healthy communities through nourishment, literacy, and empowerment. Operating at a hyper-local level, the entire community is encouraged to contribute by donating food and excess produce from their properties, by participating in literacy programs about health, nutrition, and food preparation, and by helping to create and maintain community gardens and kitchens. At cultivation events, Sherry demonstrates the power of the model by creating gourmet meals for prospective donors at her restaurant—using only ingredients found on the shelves at the Foodbank. “When donors are able to experience the high quality, nutritious food available through the Foodbank’s community partners, they are eager to help.” For more information about the Foodbank or to get involved, go to www.foodbanksbc.org.
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LIGHTS CAMERA FA S H I O N Photographed by Meadow Rose Styled by Kirra Boelsterli and Claire Castro Model Mackenzie Lucas with Next Models Makeup by Rocio Valenzuela with Carlyle Salon & Style Bar Hair by Daisy Hernandez with Carlyle Salon & Style Bar Manicure & Pedicure by Lai Thi with Aqua Skin & Nail Bar Nightcap Lace Jumpsuit, Rowan Boutique Safia Day Earrings and Bracelet, Bacara Boutique
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Cleobella Kimono & Pants, Bonita For Love and Lemons Bra, Bonita Robin Rhodes Necklace, Rowan Boutique Camp Jewelry Bracelets, Rowan Boutique Earrings & Rings, Chasen
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Fate Jacket, Chasen Olivaceous Crop Top, Chasen Citizens of Humanity Jeans, Rowan Boutique Louise Et Cie Boots Uno de 50 Necklace & Ring, Bacara Boutique
ON MODEL Diane von Furstenberg Shirt, Bacara Boutique Citizens of Humanity Jeans, Rowan Boutique Love Heals Bracelet, Bacara Boutique
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All Saints Leather Jacket Illa Romper, Chasen Louise Et Cie Shoes Lisa Edwards Necklaces, Rowan Boutique Camp Jewelry Bracelet, Rowan Boutique
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The Jetset Diaries Blouse, Rowan Boutique For Love and Lemons Skirt, Kitson Louise Et Cie Shoes Camp Jewelry Tassel Necklace, Rowan Boutique Denise James Silver Necklaces, Bacara Boutique
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Bobi Black Top, Chasen Armandi Pants, Bacara Boutique Halogen Shoes Love Heals Bracelet, Bacara Boutique
Janessa Leone Hat, Rowan Boutique Olivaceous Sweater, Chasen Lilla P Shorts, Chasen Vince Camuto Boots Denise James Necklaces, Bacara Boutique
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James Jeans Blazer, Chasen Sanctuary Shirt, Chasen Citizens of Humanity Jeans, Rowan Boutique Tom Ford Shoes Amy DiGregorio Necklace, Rowan Uno de 50 Ring, Bacara Boutique
Nightcap Lace Jumpsuit, Rowan Boutique Safia Day Earrings & Bracelet, Bacara Boutique 26 | SEPTEMBER 2015
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wild & free Written by Alexandra Sharova Photographed by Clint Padilla
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’m frantically running to Blue Agave—chosen en lieu of the impending Fiesta celebration—in an attempt to curb my inevitable tardiness. I find Corina Alulquoy Brown, the woman behind the Wild & Free Jewelry blog and Instagram, nestled in a velvet booth, looking like the epitome of a bohemian dream. Her mermaid waves fall in a beautiful mess atop a fairy tale dream of a white dress. She is casually adorned with exotic jewelry and strategically placed tattoos that seem to complete her. Ignoring my lateness she embraces me—as my purse tips over her glass of water, shattering it atop her foot. Of course this happens. We clean up, and as expected from someone whose appearance exudes cool vibes, she is not upset. Two psychedelic colored margaritas serve as the perfect distraction, resetting the ambiance. We begin what seems more like a conversation between new friends, than an interview, and she starts to explain the essence of her brand. Everything from the message it promotes, one of pursuing your dreams, wanderlust, and being a good soul, to the magical photoshoots in which Corina stars, evokes peace of mind and inspiration. To put it simply, it’s uplifting. The reason for the authenticity is Corina, who lives and breathes the business, which she accurately calls “her baby.” Wild & Free Jewelry is more than a blog—it’s a lifestyle. An Instagram following of 127K proves it’s a popular one. While blogging and Instagram have become legitimate business platforms for thousands of people, making them successful takes a certain je ne sais quoi. Wild & Free has just that, and so much more. Corina explains that the secret to her success is working from when she wakes up to when she goes to sleep, every day. She tends to partner with like-minded individuals, supporting a community of designers, fellow bloggers, photographers, and dreamers in an effort to make fashion about more than just the clothes. I got to pick the brain of this free-spirited beauty, and get an inside look at what it means to be “Wild & Free.”
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How did Wild & Free come to be? CB: It actually started by accident. I made jewelry and headdresses to use in photoshoots for my SBCC photography class, and a friend of mine told me about Etsy. Within about four days of opening my Etsy store I sold something—and back then I had just leather necklaces with feathers. It honestly just took on a life of its own. I used to use a self timer in my parents’ backyard to take the photos, and eventually brands started contacting me, offering to send clothes to wear in the photos I was posting on Etsy. This was before Instagram got big and people made a business from doing this, so it was bizarre to me. Then, I needed somewhere to put the photos I was taking, so I created the Wild & Free blog. After about two years it came to the point where I had to either commit to it fulltime or let it go, because it was becoming my life. I chose to stick with it and see where it went. That sounds like it was meant to be. It’s mind-blowing that you are essentially able to make a brand and a living by simply being you. You clearly have an eye for style—have you always been into fashion and jewelry? CB: Yeah. I got into it because of my mom who always dressed really well. I remember when I was about 10, I went with her to the clothing store she worked at, and the manager let me dress a mannequin. I was super proud of it. Then, as I was admiring my work someone came in and bought the entire outfit from the mannequin. I couldn’t believe it. So I’ve always been into fashion, especially vintage clothes and the history behind it. I’m also obsessed with princesses and Disney, so I always want to wear crowns and gowns.
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How do you find designers to work with and feature? CB: A lot of them seek me out, and if I feel like their style is in line with Wild & Free I will collaborate with them. But for Tulum, where I just did a big one week shoot, I reached out to probably 60 brands, and I got about 30 to sponsor us, which was amazing. Your online store has seen a lot of expansion from its humble beginnings of feather necklaces. What led you to move into clothing, shoes and handbags? CB: Honestly, a lot of it has been clients asking me to make things for them. Some customers actually asked me to make flower crowns for them for their weddings. The clothing aspect started more from my own desire to make it, but I didnâ&#x20AC;&#x2122;t know how to reach a manufacturer, so I decided to buy vintage and reconstruct it and see where that takes me. I would like to do more clothes in the future. SBLIFEANDSTYLE.COM | 31
.... it’s about being creative and simply doing things because they make you happy.
Would you be interested in expanding and partnering with a manufacturer? CB: I would, but I am very conscious about labor. I was an Anthropology major in school, so I know there are a lot of downsides to outsourcing. I try to keep things intimate and oneof-a-kind. I think that makes pieces more special, because you know what you have, no one else has. I saw that Wild & Free made an appearance at Coachella this year—how do such festivals help your brand and business? CB: This was the first year I got invited by a company, and PacSun, who sponsored me, is probably one of the best companies I’ve worked with. Even though they’re so big everyone was really nice and intimate, and very hands on. They really pushed to help get my name out there, for example to Teen Vogue. I think PacSun reached out to me because they 32 | SEPTEMBER 2015
saw that my followers are in large quintessential festival goers. When I went to Coachella a lot of people recognized me, which is always weird for me, but I guess I should get used to it. The best part was running into my clients. Your Instagram is filled with stunning images that exude enchantment. How do you find inspiration for your shoots and posts? CB: For Wild & Free I channel a lot of memories from childhood—my parents were married by a Chumash chief, so I grew up with this Native American culture, and everything they did when I was young was centered around being free and happy. I just love things that remind me of childhood, which I think is a lot of why I started Wild & Free—it’s about being creative and simply doing things because they make you happy.
What do you hope your followers are getting from your blog – what message or idea are you trying to spread? CB: I hope it can teach people to think about fashion a little more deeply than it is on the surface. I post clothes that speak to me and make me happy. I want the blog to reflect the idea of being happy with yourself. It’s about finding yourself in the world and finding your passion. I want to be bigger than the clothes I am wearing, which is hard because obviously it does not seem that way right off the bat, unless you read what I am writing on the blog or actually know me. I hope it can convey a deeper message than what fashion only appears to be at first glance.
What’s the next step for Wild & Free? CB: The next step I hope to accomplish is getting a studio where I can have customers come in, and meet one-on-one, since I do a lot of custom orders. I’d love to have a more personal relationship with my customers. I finally have an intern, which has been amazing. I hope to travel more for the blog. I want to keep making everything myself—it keeps it more intimate. For a first hand look at Corina’s adventures and movement toward a more conscious side of fashion, follow her @wildandfreejewelry, and check out her blog for uplifting posts, which give a glimpse into the soul of this gypsy-blogger.
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A TASTE OF FALL Written by Brooke Gignac Photographed by Silas Fallstich
Black Cod tomato brodo, baby squash, garden herbs 34 | SEPTEMBER 2015
all is without a doubt my favorite season, I love the crisp air, fashion week and the few trees that lose their leaves in Santa Barbara. So to say I am excited to taste Chef Cartuminiâ&#x20AC;&#x2122;s fall menu for Bella Vista at the Four Seasons Biltmore, is a bit of an understatement. I am sitting in my wicker chair eagerly anticipating the beginning of what I expect to be one of the greatest dining experiences of my life. A light breeze is drifting through the restaurant, birds chirp softly in the background and the view of Butterfly Beach is nothing short of breathtaking. From my table I see a sail boat on the horizon and beach-goers walking down the coast. Palm trees lining the interior of the restaurant, a bubbling fountain and an open roof which reveals the cloudless sky give the space a tropical vibe. I nearly forget Iâ&#x20AC;&#x2122;m indoors at all.
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Buffalo Mozzarella Heirloom Carrot Salad citrus coriander dressing, mint
In walks Chef Allesandro Cartumini, a charming Italian man full of passion for his cooking. He tells me enthusiastically of his time cooking in Italy and beyond. Including his tenure as a chef for Four Seasons hotels since 1994. He reads off the new menu with a soft accent, apologizing for the speed of his dictation which he explains is a consequence of his excitement. “I wish I could change the menu every other week,” he says. Since he started at the Four Season Biltmore, Bella Vista has undergone a dramatic transformation. He explains that prior to his arrival the menu resembled a California steakhouse. “It was pick your protein, pick your vegetable, pick your starch. You’re the chef pretty much. So it’s like ‘what did you come here for if you don’t want to try
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our food?’” He calls the menu an Italian take on multi-faceted California cuisine, considering the health factor. By the time he finishes his introduction of the plates, my mouth is watering. My first dish is a carrot caprese with buffalo mozzarella and dressing made from mint grown in the chef ’s garden behind the kitchen. Sweet roasted carrots, cooked to perfection, are joined by frisée and tangy mozzarella, that I learn is imported weekly from Italy. I am in complete and utter bliss. I vote for carrots to permanently replace tomatoes in caprese. I devour the portion in minutes and have to remind myself that licking a plate clean is not appropriate restaurant behavior.
Santa Maria BBQ Beef Tri-Tip Tuscan kale, crispy heirloom cauliflower, ancho golden raisin dressing, cotija cheese
My second dish is Santa Maria BBQ beef tri-tip that is barbecued then grilled to order. The beef cuts easily with only a butter knife. The savory meat is paired with thin strips of crisp red cabbage, heirloom cauliflower, golden raisins, and Tuscan kale. Because, as the chef tells me with an amused grin, “Everyone loves kale.” The crunch of the vegetables perfectly balances the tender beef. Topped off with a hint of ancho chile for a little spice, each bite is a tribute to Chef Cartumini’s time in Scottsdale learning to incorporate Mexican spices with a Southwestern influence. Dish three is a lunch classic: pizza. My first bite reminds me that there in fact is artistry in creating pizza. I am baffled that Chef Cartumini’s creation is even allowed to go by the same name as the greasier
takeout options. Like the first two dishes, the pizza tastes light and fresh. The sweet onions and rich sausage provide bold flavor and I am pleasantly surprised by the absence of sauce. Like the Santa Maria tritip in the previous dish, the meat is tender, crumbling with each bite. Next up is the veal Milanese, served bone-in. I would be lying if I said I was not intimidated by the size of the portion before me, but breaded, topped with arugula and a dollop of sweet grape compote, I am enticed. The veal cuts easily with the side of my fork. This man has completely eliminated the need for knives. I squeeze a roasted lemon over the veal and load my fork with a bit of arugula before adding the meat and a touch of grape compote. Each bite has me thinking that I should eat veal everyday.
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Roasted Pear crispy Brussels sprouts, gorgonzola dolce
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Italian Sausage Pizza smoked mozzarella, onion soubise
Veal Milanese seasonal grapes, arugula salad, Meyer lemon
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I take a break from the savory entrees to try Bella Vista’s signature cocktails. The bartenders are eager to share their creations with me and I quickly understand why. The first cocktail is titled Lost in Thyme, which mixologist Daniel Whiting explains to me is the Biltmore’s twist on an Old Fashioned. I can taste the spice of brown sugar simple syrup shaken with the bourbon, and the sweetness from the peach thyme bitters, made in house. The golden brown concoction is topped with Luxardo cherries sweet enough to be candy and paired with beef jerky, made in house. I am apologetic for questioning the pairing of the drink and jerky after tasting the combination.
Lost In Thyme Daniel Whiting Mixologist Ingredients: 3 ½ oz Breaker bourbon 3 Luxardo cherries 1 orange slice 1 oz spiced brown sugar simple syrup 2 dash house-made peach thyme bitters 1 strip beef jerky 1 sprig garden thyme Method: Muddle cherries and orange slice in shaker. Add spiced brown sugar simple syrup and Breaker bourbon. Shake and strain into coupe glass Garnish with orange twist, caramelized brandied cherries, beef jerky, and garden thyme.
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100 Mile Tyler Ondatje Ty Lounge Mixologist Ingredients: 2 oz Refind vodka 1 oz Mama’s Meyer lemon jam 1 ¾ lavender & house soda mix 1 dash house lemon bitters Method: Combine vodka, jam and bitters in cocktail mixer over ice. Shake well and strain into glass with ice. Garnish with lavender sprig and lemon wheel.
Next, the 100 Mile. True to its name, every ingredient from the cocktail is grown within 100 miles of the resort. No detailed is spared. The lavender is grown in the chef ’s garden and the vodka is shaken with house-made lemon bitters and lemon jam from the farmers’ market. A small glass bottle filled with lavender soda accompanies my drink, with a sole strand of lavender peeking out. I am amazed to hear that even the carbon dioxide used for the soda is made in-house. Is there anything Bella Vista can’t do? The mixologist pours the soda into my cocktail table side and adds a crisp yellow lemon. It is as refreshing as I expected. I immediately notice the carbonation is subtle, not at all overbearing like a classic soda, and applaud the mixologist for insisting the carbon dioxide be created in-house. After a few sips of my cocktail I am ready to taste Chef Cartumini’s next entree: black cod. The dish is simple, served in a light broth which allows me to fully appreciate the tomatoes from Tutti Frutti Farm, cut in clean halves, and baby squash. The fish is incredibly moist and flakes at the slightest touch of my fork. Chef Cartumini explains that although the dish is more summery, it will carry on until October. As I take my last few bites I frantically try to calculate exactly how many times I can enjoy the dish before then.
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Pasta is next, and I am confident that Chef Cartumini, born in raised in Italy with an extensive history cooking in Milan and Sardinia, will blow me away. I am not let down by the spaghettiaglio e olio, topped with broccoli, uni and Roma tomatoes. The texture of the pasta immediately reminds me that each noodle, like all of the pastas offered, is careful made in the Bella Vista kitchen. Even the kids’ macaroni is made by hand. Chef Cartumini’s new recipe is vegan, using solely water and flour. He also offers a gluten-free pasta. “We are keeping up with the trends to make sure that everyone is pleased and everyone can have something,” he says. I am delighted by the light
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seasoning of the pasta, which allows the spongey uni to be the star of the dish. My tasting concludes with crispy Brussels sprouts mixed with roasted pears and gorgonzola cheese. The most unlikely combination of ingredients is completely harmonious. As I load gorgonzola, pear and thinly sliced Brussels sprouts onto my fork I decide that this man is a culinary genius, but then again he has been cooking for the Four Seasons about as long as I have been alive. Within minutes I am scraping my plate clean. If everyone could have just one bite of this dish, Chef Cartumini could remedy the negative reputation of Brussels sprouts on a global scale.
Spaghettiaglio e Olio bottarga, brocoli, sea urchin
As the afternoon fades to evening I am happy and full. Though Iâ&#x20AC;&#x2122;ve consumed seven dishes l remarkably do not feel I have overindulged. I silently thank Chef Cartumini for using extra virgin olive oil rather than butter in the majority of his dishes. I notice lanterns hanging from trees on the patio and imagine they will be lit shortly to please the dinner crowd. I am just minutes from my own home I feel as if I am on vacation, which I never want
to end. Luckily for me Bella Vista is open 365 days a year and in only a few more months, Chef Cartumini will have an entirely new menu for winter. I can only imagine what he will think of next.
BELLA VISTA 1260 Channel Drive, Santa Barbara, CA 805-969-2261
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Ronny Kobo Top & Skirt, K. Frank Chan Luu Scarf, K. Frank Earrings & Bracelets, Stylistâ&#x20AC;&#x2122;s Own 44 | SEPTEMBER 2015
Photographed by Meadow Rose Styled by Kym Fregoso Tolentino & Claire Castro Model Taylor Burns with Next Models Hair & Makeup by Kristabelle Marks with JosĂŠ Eber Manicure & Pedicure by Luat Tran with Aqua Skin & Nail Bar Location Pismo Beach
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Ronny Kobo Top & Skirt, K. Frank Chan Luu Scarf, K. Frank Earrings & Bracelets, Stylistâ&#x20AC;&#x2122;s Own
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Closed Sweater, Whistle Club Pants & Necklace, Stylistâ&#x20AC;&#x2122;s Own
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Vince Jumpsuit Sachin & Babi Coat, Allora by Laura Sandals, Stylistâ&#x20AC;&#x2122;s Own Fantasy & Jewels Necklace, Allora by Laura
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Sally LaPointe Sweater, Allora by Laura Vince Pants Antonello Clutch, K. Frank Earrings & Bracelets, Stylistâ&#x20AC;&#x2122;s Own
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Fur Vest, Stylist’s Own Elizabeth and James Culottes, K. Frank Bracelets, Stylist’s Own
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Townsen Top, K. Frank Elizabeth and James Culottes, K. Frank Earrings & Shoes, Stylistâ&#x20AC;&#x2122;s Own
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A.L.C. Shirt, Whistle Club Tibi Pants, Whistle Club Earrings & Bracelets, Stylistâ&#x20AC;&#x2122;s Own
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Vince Jumpsuit Fantasy & Jewels Necklace, Allora by Laura Sandals & Bracelets, Stylistâ&#x20AC;&#x2122;s Own 54 | SEPTEMBER 2015
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make a STATEMENT Photographed by Shannon Jayne Written by Brooke Gignac Styled by Caitlyn Morton Model Krystle Dawn with Next Models Makeup by Cynthia Fuentes with Carlyle Salon & Style Bar Hair by Krysta Withrow with Carlyle Salon & Style Bar Manicure by Karina Cordova with Aqua Skin & Nail Bar using Azzurrum by LVX Jewelry by Stephanie Kantis
ne of our favorite jewelry designers, Stephanie Kantis is quickly becoming a household name. Her distinctive designs are a quintessential part of many Santa Barbarians’ wardrobes. You may have seen her pieces in the last Victoria’s Secret Fashion Show, gracing the shelves of Saks Fifth Avenue and adorning Oprah Winfrey. But, the interior designer turned jewelry extraordinaire, is more than just an artist. A philanthropist, environmental advocate and motivational speaker, Stephanie Kantis could teach us all a thing or two. Why did you decide to pursue a career in jewelry design? Right out of college, I started my own interior design firm in Dallas which organically grew into a line of furniture, linens and apparel. If I could not find a piece that was just right for a client project, I would simply design and create it. Eventually, I opened a flagship store in Dallas to house everything all in one place. In 2008, I had been working nonstop for two decades and realized that I needed a break to recharge my inspiration and creativity. I was drawn to Mexico. I moved to a historic artisan village tucked into the mountains of Mexico with my husband for what we thought would be a few months for a brief hiatus to recharge and we ended up staying almost two years. What advice would you give to someone who is considering changing their career? Follow your instincts. Have faith. It’s amazing to see how your path can unfold in unexpected and really unbelievable ways. I have found that when I make life or career decisions that is based on something I feel genuinely passionate about, it has never led me in a wrong direction. What is the biggest misstep you have made in your career & how did you bounce back? I truly think that it is all a matter of perspective; any misstep is also a learning curve and so as long as you learn from the experience and move forward, it can end up being an asset. In terms of actual design, something unintentional that starts out as a design flaw or mistake can actually make the piece into something really great
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How would you describe your personal style? Polished. I typically wear my hair pulled back in a bun and I always wear lipstick. I am quite tall, so I usually wear flats. I wear jewelry from my collection everyday. I still have fun with it.
pieces and subtle layering items featuring hand-cut stones in Blue and Moss Agate, Labradorite, Pyrite, Tigerâ&#x20AC;&#x2122;s Eye, Picture Jasper, and Mother of Pearl. The collection includes rich beaded elements and a mixed metal motif of brushed silver and gold. It is inspired by industrial architecture, and has an urban, edgy feel to it that is a new realm for me.
Who do you envision wearing your pieces? Kate Middleton, Taylor Swift, Michelle Obama. My customer generally has a very stylish take on classic beauty. The first time I saw Oprah wearing my jewelry, I just beamed. . .and then called my mother immediately! The Fall 2015 collection has an edgier feel to it that I would love to see on Rihanna, Sarah Jessica Parker or Anna Wintour. Tell me a little more about your most recent collection. The Juxtaposition Collection is a combination of rigid angles and soft curving lines. The collection encompasses bold statement
Where did you draw inspiration for the designs? Inspiration comes from all over and I find that traveling is a constant source of inspiration. Sometimes when I am traveling in the South of France or Northern England but also sometimes when I am driving home from dinner or talking a walk. I always keep graph paper nearby to jot down sketches and take notes. There have been certain themes in my designs over the past few seasons that have consistently come from elements found in interior design such as architecture, hand-painted tiles, ancient woodwork, and ironwork. I have always been inspired in Europe by traditional French Chateaus and Spanish Crown Jewelry. Finding inspiration is an ever-evolving process.
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A FIVE-STAR STOP:
INDUSTRIAL EATS Written by Madison Ludlow Photographed by Riley Yahr
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’m starting to become a regular at a place that’s 50 miles from my home. The first time I stepped into Industrial Eats I was blown way. Literally. I looked up to see large industrial fans hanging from the vaulted ceiling. As the fans blew wind by my face, I could smell the hot pizzas being pulled from the ovens. It was 10 a.m. on a Saturday but the time couldn’t stop me from ordering a pizza. I chose the fennel sausage pizza paired with fresh basil, tomato, and mozzarella. It was light, tasty and crisped to perfection. Industrial Eats is creative and inventive in both the menu and décor. To one side of the restaurant the walls are covered in local artist’s photography and fresh jars of tomatoes you can take to-go, to the other side pull down paper menus are displayed behind the wine on tap. As I look around the room there is an overwhelming sense of community—diners sit and enjoy each other’s company and conversation among long communal tabletops. This type of seating is new to the Valley, but has been quickly embraced. For Jeff and Janet Olsen, the founders of Industrial Eats, it is intentional. Jeff explains, “I love when separate parties sit down next to each other and end up sharing their food together because that’s perfect! That’s what it’s all about.” During my most recent visit Jeff and I sit down he tells me about their path in the food industry and their start with the restaurant. Exhausted working for other people they were excited to create something new. They were inspired by a movement in Paris, France called “bistronomy,” where the main focus is on food quality and not overly designed atmospheres. Industrial
Eats follows it to a T. I am just warming up as Jeff brings out a dish new to me but a staple of Industrial Eats; white shrimp with chilies and garlic wrapped in pancetta, drizzled in a light savory sauce. It is surprisingly full of flavor with a hint of citrus. What is particularly special at Industrial Eats is that each and every dish is prepared in two pizza ovens. Jeff says, “It’s so easy as a chef to go off into different directions, frying things and garnishing things. By having just the two ovens, it really allows you to focus on the ingredients.” Sourcing from local fisherman in Santa Barbara and farmers throughout the Valley, the menu reflects a commitment to working with quality ingredients at an affordable price. I can really taste that in the next dish Jeff brings me. Cucumber, melon, sheep’s feta salad with a hint of mint. A perfect dish for a warm summer day. Driven by high quality and an innovative pallet, Jeff shares one dish he is quite proud of. “My favorite dish I’ve ever cooked or come up with is a pork shoulder that’s cooked for 24 hours and sliced an inch thick, crisped in our pizza oven. It’s laid over spicy broccoli and topped with a fried egg. It’s just amazing.” I can now reassure you, IT IS! As I took my first bite I knew it was something worth talking about, crisp on the outside and tender on the inside, this dish is a must try. I look for places to dine for a special experience and Industrial Eats gives me that each time I stop in for a bite. The liveliness floating through the restaurant is truly one-of-a-kind. Industrial Eats thinks outside of the box, their ‘pizza’ and ‘not pizza’ menu offers endless varieties for all my cravings. Whether you’re in the mood for some local seafood or fresh produce, the chefs will leave your tastebuds wanting more.
INDUSTRIAL EATS 181 Industrial Way, Buellton, CA 805-688-8807 industrialeats.com
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CUCUMBER MELON SHEEP’S FETA MINT
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WHITE SHRIMP PANCETTA CHILES GARLIC
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FENNEL SAUSAGE MOZZARELLA TOMATO BASIL SBLIFEANDSTYLE.COM | 67
Walking around in leather and lace. Allora By Laura brought us our top five favorite shoes to take on a stroll through the pathways of Bacara Resort & Spa. The Bacara partnered with seven of Santa Barbara Countyâ&#x20AC;&#x2122;s top botanists, landscape designers, farmers, and artists to transform all nine of its water fountains into water-wise art displays. Photographed by Shannon Jayne Styled by Caitlyn Morton Location Bacara Resort & Spa
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Fontana dell'Amore by Saul Alcaraz, Santa Barbara Glassblowing Studio Attilio Giusti Leombruni Shoes, Allora by Laura SBLIFEANDSTYLE.COM | 69
FountaSea by Margaret Peavey, Terra Sol Garden Center Freelance Booties, Allora by Laura
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Pure Life by Dalla Vita Attilio Giusti Leombruni Shoes, Allora by Laura
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Bacaraâ&#x20AC;&#x2122;s Agave Fountain by Lorrene Balzani, Bacara Resort & Spa Attilio Giusti Leombruni Shoes, Allora by Laura
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Water Food, Not Your Lawn by Mathew and Carolyn Givens and Erik Powell, Something Good Organics Attilio Giusti Leombruni Boots, Allora by Laura
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UP in the
AIR Written & Photographed by Silas Fallstich
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t’s a brisk morning, it’s pitch dark yet the grounds around me are teeming with life. Small children scream with glee as hot chocolate warms their cold fingers. Mothers and fathers are doing their best to corral and shepherd their overly excited groups. The aroma of donuts and coffee cuts through the frigid air. Shouts from onlookers and event staff are bouncing this way and that. The dark morning is suddenly interrupted by an alarmingly bright glow of several hot air balloons in the distance. I’ve just entered Balloon Fiesta Park for the annual Albuquerque International Balloon Fiesta in northern New Mexico and my focus is centered on six glowing balloons. My feet rumble forward and as I get closer one of the balloons begins its ascent into the dark sky. I’m spellbound as this craft lightly floats upward. Its pattern through the air is graceful and other than the subtle burst of light from the gas, this looks like the most delicate form of flight I’ve seen, at least from a manmade craft. Soon three more balloons take off, I’m observing my first “Dawn Patrol” in which a small group of balloons will fly before sunrise and will continue their flight until it’s light enough to land. I’m slated to take off on a mass ascension flight in just over an hour and the excitement of the day is already getting to me. When I arrive the crew is busily preparing the basket while an authoritative man with a friendly demeanor beckons workers this way and that. I’m quickly introduced to the captain and several of the crew members. It’s 6 a.m. and everyone is beaming with excitement and joy. I look into the basket half disbelieving that this is what I’ll be riding in.
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half climb half stumble into the basket along with captain Don and my friend April. The next few moments are a garble of information and activity. Around us many balloons are inflated to full size. They all seem clustered together in a disorganized mass. The entire scene is being controlled by little hordes of Launch Directors, known as “Zebras.” Within a few moments we are off. The initial pull of the balloon is restrained by guiding lines. Our zebra is a few feet below us and then before long he’s becoming smaller and smaller. His happy yet concerned face and big black sunglasses are stuck in my brain. As we reach 30 feet the guide lines are released and our flight really begins. I was expecting a jolt or strong pull upward but the feeling of
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ascending into the sky is natural and light. My feet feel as if I’m still standing on the ground. I check to ensure I’m really here. Beneath me is a thick weaved wicker basket. Other than that I’m simply drifting. Balloons are rising all around us. As we float upwards my perspective wraps around and before me balloons are rising in a strong cluster. All the small little balloons look like bubbles. A balloon rising at a more rapid pace billows past only a few arms lengths away. The entire area is a 360 degree spectacle. Just as the moment seems to reach its apex the sun crests over the distant Sandia Mountains and we are given a strong cast of morning light. Many of the balloons are illuminated with color as the sun’s rays infuse them with light.
Rather suddenly the roar of mass ascension is gone and we are able to tranquilly take in everything before us. Stretching off for miles in all directions balloons are littered over the landscape. Beneath us a train is billowing down the tracks towards Albuquerque. The landscape is remarkable. A swath of lush life erupts from the banks of the Rio Grande. To the east, the Sandia Mountains rise above us. I feel as if I’m drifting on a cloud and able to take in everything around me. Just as I begin to familiarize myself with my surroundings a bumble bee balloon charges into sight. Pilot Don is full of information. From the history of the festival, which began in the early 1970s, to the apex of number of balloons in 2000 at 1,015. To a shift to control and quality in 2009 when the festival was restricted to 600 crafts per year. I’m aweinspired at moments and giddy beyond belief at others. My head is on a swivel and everything I see is eye candy. Before long Don’s tone and overall demeanor takes on a serious note and I realize we are loosing altitude. Soon we begin to see more definitive features in the area’s neighborhoods. Several balloons have safely touched down before us, which reassures me. As we near the ground Don warns us to brace ourselves. I expect a large jolt but we touch down gently with a few delicate bounces and then a rocking halt. Don has just given us a 10.0 landing, if only we were competing in the Olympics. Exiting the basket is by far one of the funniest things I’ve experienced in recent memory. Instead of jumping out we tip the basket over with us inside. Assisted by the chase crew, which was on the ground and at the ready before we arrived. The topple is full of laughs and a few uncomfortable moments of cuddling with Don and April. After a bit of spooning and packing we are headed back to the field. Upon arriving we are given a certificate and a surprise toast and Champagne shower by Don. He recites a poem to commemorate our experience and welcome us safely back to land. After saying our goodbyes to the crew and Don we are left with an overwhelming sense of joy. As we leave the grounds the remainder of balloons land safely and another morning of the Balloon Fiesta has come to a close. The Albuquerque International Balloon Fiesta is held annually in New Mexico at the beginning of October. More information can be found at www.balloonfiesta.com.
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Photographed by Shannon Jayne Styled by Claire Castro Model Joe Sparrow with Next Models
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Billy Reid Shirt, Nordstrom Rag & Bone Pants, Nordstrom Calibrate Tie, Nordstrom Tateossian Watch, Bacara Boutique
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Ted Baker Coat, Nordstrom Calibrate Shirt, Nordstrom Rag & Bone T-Shirt, Nordstrom Joeâ&#x20AC;&#x2122;s Jeans, Nordstrom Nordstrom Belt Magnanni Boots, Nordstrom
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Hugo Boss Coat, Nordstrom Rag & Bone T-Shirt, Nordstrom AG Jeans, Nordstrom Mezlan Belt, Nordstrom To Boot Shoes, Nordstrom Tateossian Watch, Bacara Boutique
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Ted Baker Suit & Shirt, Nordstrom Michael Kors Tie, Nordstrom J.Z. Richards Handkerchief, Nordstrom To Boot Shoes, Nordstrom Tateossian Watch, Bacara Boutique
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Hugo Boss Sweater & Shirt, Nordstrom AG Jeans, Nordstrom Tateossian Watch, Bacara Boutique
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Beautiful RUN SHE IS Written by Caitlyn Morton Photographed by Kevin Steele
unning has the power to ground you in the present with the rhythm of your breath and make you feel beautiful as your confidence overwhelms the atmosphere. The world becomes much more vibrant as your mind lets go and your body takes you forward. Your feet give you the power to launch yourself into the world as you fill with a sense of euphoria.â&#x20AC;? Melissa McConville, founder of the She.Is.Beautiful run, has a passion for running that radiates through her words, encouraging even someone as sleepy as me to explore the streets of Santa Barbara.
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Now that she has me convinced how significant running can be, she moves on to telling me about how she created the She.Is.Beautiful race. Six years ago, as an avid runner and race participant, Melissa was familiar with some of the important aspects of a race. She took what she saw from the few other all women’s races that existed and determined how she could improve them and create a positive race environment honoring all levels of runners.
The first race was in Santa Cruz, her hometown, with only a few short months to plan and the depletion of her own savings, due to the limited time and lack of brand name. After two years of hosting the event in Santa Cruz, her sister pushed her to bring the race to Santa Barbara because running was a vital part of their college experience at UCSB. Since then, She.Is.Beautiful race has given back over $100,000 to the communities through their events and changed the lives of many girls and women who look forward to the event every year. Melissa says they are even working on creating a virtual race for those who follow all over the world but can’t physically make the race.
“Inspiration for the race started with the simple yet powerful statement that finding a healthy relationship with running, moving, sweating as a woman or girl is an incredibly empowering way to establish self confidence,” says Melissa who believes that creating this foundation of love for your mind and body can be a gateway to possibility, opportunity and happiness. It was the community, her passion for running and her past jobs that brought Melissa to this endeavor with She.Is.Beautiful.
She is a big believer in making time for yourself, creating a healthy relationship with your body, mind and spirit. She wants women to push a little outside of their comfort zone whether that means participating in the race or running faster than their level of ease. On September 20th, they will be hosting the fourth She.Is.Beautiful race in Santa Barbara. Keep an eye out for 2,000 ladies, dressed headband to sneakers in pink, running along Cabrillo Boulevard guided by an abundance of encouraging signs to put an extra pep in their step.
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DISH IT UP A simple monthly recipe, to try at home, from our team to you.
Skillet Pan Pumpkin Cinnamon Rolls with Bourbon Vanilla Greek Yogurt Glaze Photographed by Silas Fallstich
Recipe by Breanna O’Toole with Bree’s Pretty Pantry breesprettypantry.squarespace.com 88 | SEPTEMBER 2015
Pumpkin Butter Filling:
Yield: 13 servings
Dough: 1 cup unsweetened almond milk 2 tbsp coconut sugar 1 packet of active yeast 2 1/2 cups whole wheat pastry flour 3/4 tsp sea salt 2 tsp cinnamon 2 tbsp baking powder 1/4 cup honey 1 tbsp pumpkin pie spice 4 tbsp melted coconut oil 2 tsp pure vanilla extract 1/4 cup pumpkin puree
3/4 cup pumpkin puree 3 tbsp honey 2 tbsp cinnamon 1/2 tsp pumpkin pie spice dash salt 1/2 cup chopped toasted pecans (optional)
Bourbon Vanilla Greek Yogurt Glaze: 1 cup fat free Greek yogurt 4 tsp unsweetened almond milk 3 tbsp honey 1 tsp bourbon vanilla extract
Directions Preheat oven to 325 F Microwave the almond milk in a small bowl until warm. Stir in coconut sugar. Then, sprinkle the yeast on top and set aside for 5 minutes. In a large bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Stir the pumpkin puree, honey, melted oil, and vanilla extract into the almond milk mixture. Pour the wet ingredients into the bowl with the dry ingredients and mix with a wooden spoon until dough forms. Note, you may need to add extra flour depending on how sticky the dough becomes. Form dough into a ball. Cover loosely with a towel, and set in a warm place to rise for 20 minutes or until doubled in size. While waiting for the dough to rise, stir together all pumpkin butter filling ingredients. After the dough has risen, knead dough with your hands for 5 minutes. Then, on a lightly-floured surface, roll out the dough into a very thin rectangle. Spread the pumpkin butter filling evenly on top. Carefully roll up the dough lengthwise, lifting as you roll. Using a sharp knife, slice dough into 13 even rolls, wiping the knife after each cut. The filling may ooze out a bit, but this is okay. Place the rolls in a large lightly greased skillet pan. Place cinnamon rolls in the oven and bake for 25-30 minutes. While the cinnamon rolls are baking, whisk the yogurt, almond milk, honey and vanilla together to form a glaze. Once the cinnamon rolls have cooled for a few minutes, use a spoon to drizzle bourbon vanilla Greek yogurt glaze evenly over them.
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SALON AND STYLE BAR MAKEUP by Rocio
HAIR: DAVINES INVISIBLE SERUM AND DAVINES STRONG HOLD FINISHING HAIRSPRAY SKIN: MAC NC15 PRO LONGWEAR CONCEALER, AND MAC N2 FACE AND BODY FOUNDATION CHEEKS: MAC BONE BEIGE BLUSH EYES: MAC SMUT, SOOT, AND TEXTURE EYESHADOWS AND URBAN DECAY BIG FATTY MASCARA BROWS: MAC OMEGA EYESHADOW
To prep Mackenzie’s face I sprayed Make Up Forever Mist and Fix all over for even moisture. Then I mixed Laura Mercier Primer with MAC Foundation and applied it all over her face. Next, I applied MAC Concealer under her eyes. I then filled in her brows with MAC eyeshadow in Omega. For the smokey eye I used MAC Paint Pot in Taylor Gray on her entire eye lid, followed by MAC eyeshadows in Smut and Soot and a bit of Soot on the lower outer corner of her eye crease. I used MAC eyeshadow in Texture to blend the line of darkness from her eyelid. I finished with Red Cherries False Eyelashes #43 and a light coat of Urban Decay Big Fatty Mascara. For a natural cheek color I went with MAC Blush in Bone Beige and highlighted with Vanilla. used MAC Lipstick in Cyber for a bold lip color. To set her face I applied MAC Mineralize Skinfinish and Make Up Forever Matte Powder. Finally, to make this look last all day I sprayed Urban Decay de-slick spray all over her face.
LIPS: MAC CYBER LIPSTICK
HAIR by Daisy
To get this sleek and stylish bun I started by wrapping Mackenzie’s hair using a one-inch curling iron. Next, I applied Davines Invisible Serum and brushed her hair into a low ponytail. After that, I divide her hair into three sections and twisted and pined each section into a bun. I finished off by spraying Davines Strong Hold Finishing Spray.
THE LOOK Photographed by Meadow Rose
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For appointments call Carlyle Salon & Style Bar 805-963-8787 350 Chapala St #101 Santa Barbara, CA
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California Grown Santa Barbara Crafted
Organic Ingredients California Grown No Artificial Anything
Gluten free GMO free
SANTA BARBARA COMPANY
232 Natoma Ave, Santa Barbara, CA 93101 Reservations: 805-965-3586 or TheEagleInn.com
Escape to The Eagle Inn
for your romantic getaway! Share Champagne on the veranda, relax in the whirlpool tub and cozy up to the fireplace.
232 Natoma Ave, Santa Barbara, CA 93101 Reservations: 805-965-3586 or TheEagleInn.com No blocking fee for bridal parties and wedding guests.
Shearlings by Gimos...Available in store Fall 2015 w w w . a ll orabyl aura.com
1269 Coast Village Road Montecito CA 93108