September/October 2019 | Santa Barbara Life & Style Magazine

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September/October 2019

Santa Barbara Life & Style Magazine

Vol. 7 Issue 5 | $5.99



1269 Coast Village Road Montecito CA 93108




4 Bedrooms / 6 Bathrooms / Ocean & Island Views Montecito / Listed at $8,750,000


805.452.3884 · lori @ CalRE#01961570


805.403.5520 · CalRE#01465425


runway #InRealLife




State Street at De la Guerra Street Text or Call 805-900-7385

Montecito Tasting Room and Wine Shop 1294 Coast Village Road Montecito, CA 93108 Mon-Thur 12pm to 6pm, Fri-Sun 12pm to 8pm

Estate Tasting Room at the Homestead 2323 Old Coast Hwy Gaviota, CA 93117 Open Daily 11am to 5pm



Built with care.

Close your eyes. What do you see? Floor to ceiling windows with endless vistas... Smooth plaster walls with a traditional touch... An open space with warm, cozy woods... Where family memories are created... Finishes chosen with sustainability in mind... A place to call your ‘forever home’? We can do that.

BUILDALLEN. COM | 805.884.8777 | LICENSE #503300 REMODELS


Great wine, like great polo requires passion, dedication, commitment, patience, endurance, brilliance and stewardship.

Tasting Room Open Daily 12 - 6pm |30 El Paseo | Santa Barbara, CA |805-232-3549 Private Vineyard Tours and Tastings by Appointment

Est. 1999 Santa Barbara • Montecito • Camarillo Goleta • Solvang

D i n e I n • Ta k e O u t • C a t e r i n g • l o s a r r o y o s . n e t • 8 0 5 - 9 6 5 - 6 1 7 3

Raw Denim Watches Shoes Accessories Grooming Products 14 Helena Avenue Santa Barbara 805.869.2414 @shineupmens


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Santa Barbara Life & St yle Magazine

SEPTEMBER/OCTOBER 2019 Editor in Chief & Publisher Ottocina Ryan Creative Director Silas Fallstich Art Director Riley Yahr Marketing & Content Coordinator Kennedy Williams Digital Marketing Manager Delaney Willet Advertising Coordinator Emily Huang Executive Assistant Avery Martin Associate Editor Ansley Ashmore Photographers SalomĂŠ Levy, Jacqueline Pilar, Jon Premosch, Oleg Sharov, Kennedy Williams Writers Amy Dong, Taylon Faltas, Kim Hashemi, Katy Rupp, Hana-Lee Sedgwick, Alexandra Sharova, Kara Thompson, Celine Wallace, Delaney Willet Stylists Tyler Speier, Delaney Willet, Naomi Zinns


@sblifeandstyle Tag us the next time you’re relaxing with your copy of the magazine!




@sblifeandstyle for daily behind the scenes

Photographer Jon Premosch Stylist Naomi Zinns Model Jessica Wall with Wilhelmina Models Hair Deborah Brider Makeup Crystal Trottier Car 1967 Mercedes-Benz 250 SL, Milpas Motors Location listed with Compass, contact Kirk Hodson 805-886-6527 Dress Whit, Jake & Jones

Santa Barbara Life & Style Magazine is published by Santa Barbara Life & Style, Inc. 26 West Mission Street #5, Santa Barbara, CA 93101 For distribution, advertising and other inquiries:


Tasting Room: 181C Industrial Way, Buellton, California ph: 805-691-9395 | Private estate experiences also available by appointment W W W. A L M A R O S A W I N E R Y . C O M


When the Magic is Gone, PASS IT ON TM


Franchise Opportunities Now Available



dining 22 | PART GIN , PART GENIE You don’t need a magic lamp to experience these enchanting cocktails.

26 | HAVANA NIGHTS A tropical getaway for your tastebuds–right at the foot of State Street.

profiles 30 | SHINE UP, UP, AND AWAY A closer look at this anything-but-average menswear store that shines brightly in the Funk Zone.

32 | MY CLOSET IS YOUR CLOSET The environmentally-friendly way to put your best (lightly-used) shoe forward.

wellness 34 | HOLD THE PHONE Five ways to let your mind take that much-needed screen time hiatus.


36 | AIN’T NO PART Y LIKE A POOL PART Y Making a splash at the ultimate party house.

46 | ANIMAL INS TINCT Take a walk on the wild side.

54 | TAKE ME OUT TO THE BALL GAME Like our style? We only hit home runs.

travel 76 | PARADISE FOUND Tuesdays are much better spent on Anguilla.

80 | WONDER OF THE WES T A ranch experience like no other in the Montana wilderness.

84 | A TALE OF T WO CITIES: KYOTO TO TOKYO The must-dos when traveling to the island of Japan.

88 | ROYAL TREATMENT The Peninsula Beverly Hills brings a luxurious new meaning to being “treated like a queen.”

90 | 48 HOURS IN SANTA BARBARA If you didn’t already know, there’s a lot to do in this breathtaking beachside town.

wine 64 | ON CLOUD WINE

68 | THE FAMILY GRAPEVINE Folded Hills Winery is pouring organic wines with Midwestern hospitality, from Gaviota to Montecito.


Get a taste for Alma Rosa’s wines and history at the vineyard’s ranch house. 16 | SEPTEMBER/OCTOBER 2019

Photo by Jon Premosch

What better way to experience Brick Barn Wine Estate than a dinner in the vineyard.

Open Daily | 795 West Highway 246, Buellton, CA 93427 | 805-686-1208 |



Staff Picks for




Tiffany & Co. Tiffany T Square Ring

Foreo Issa 2 Toothbrush

Lord Jones High CBD Formula Bath Salts

From brushing experience to results to that it only needs charging once a year, this toothbrush is a major upgrade Jo Malone London Solid Perfume Duo

T.W. Hollister & Co. Oso De Oro Dry Vermouth

ct rfe me e e p rfu Th l pe ve tra

Nelly D

evuyst Minera SPF 30 Org anic lS nellyde unscreen vuyst.c om Paula Parisotto Cork Clutch

Vintner's Daughter Active Botanical Serum

This serum does for the skin what wine does for our spirits Rove Concepts Anderson Sofa @ S B L I F E A N D S T Y L E | 19


3388 Orcutt Rd • 805.922.9195 Mon-Sat: 10-5 • Sun: 11-5

Los Olivos

2920 Grand Ave • 805.697.7377 Mon-Sat: 10-5 • Sun: 11-5

Pismo Beach

890 Price St • 805-773-1055 Mon-Thurs: 10-5 Fri-Sat: 10-7 • Sun: 11-5 #LOVEWFW @WILDFLOWERWOMENBOUTIQUE


GET TO KNOW MODEL-TURNED-REALTOR KATIE MALENOIR-EVANS What was your favorite part about modeling? When working with brands like Vera Wang, Garnier or Glamour Magazine, you’re constantly being asked to play a new role. Each photoshoot or show had a certain vision, and as a model, it was exciting to be able to bring that to life. Why did you get into real estate? I’ve always genuinely loved helping people, and through real estate I’m able to learn someone’s story and help guide them through one of the biggest decisions in their life. Real estate is always changing, new properties are always coming available, so it’s rewarding to help clients see the potential in buying or selling.

Photo by Lena Melnik

How would you compare the fashion industry to real estate? During fashion week I would have 15+ castings all over Manhattan with a fitting and a show in-between, so time management was key. In real estate my client’s time is precious so I make sure we’re able to make the most of our time together.

What do you love most about Santa Barbara? It’s paradise. To live and work here between the beach and the mountains is a blessing. From hiking Inspiration Point, to brunch at the Boathouse or a glass of wine at the many wineries in town, there’s always somewhere to enjoy with family and friends.

Katie Malenoir-Evans Cal DRE#: 2063576 (805)-450-1798 Sotheby’s International Realty

Photo by Aaron Richter

Where do you see yourself in the future? My husband and I are looking to start a family soon, so I guess I’ll be a working mom. But don’t worry, I’ll still be enjoying brunch at the Boathouse. And I'm looking forward to getting to know more people in our local community!

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SB LIFE & STYLE dining

Puff, Puff, Pass 22 | SEPTEMBER/OCTOBER 2019

Part Gin, Part Genie Experience magic in a cocktail glass at Djinn Photographed by Silas Fallstich Written by Katy Rupp


he light of the gleaming full moon illuminates my path as I walk down lower State Street. Lured by the pulsing music, I glide through the doors of Hotel Californian. The lobby is packed with people enjoying each other's energy and that of the whimsical space. I weave my way back to the library bar, Djinn (it’s a synonym for supernatural spirit and is pronounced “gin”).

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The Bright Idea

During every full moon Djinn hosts a party called HOWL, and ups the whimsy by bringing in a DJ and tarot card reader. I already feel transported to a magical world where genies exist. I decide that if I could have three wishes right now— influenced by the elaborate drinks I see in others’ hands—they would all be cocktails. I make my way past a ouija board surrounded by candles to the marble bar-top where renowned mixologist and creator of Djinn’s innovative cocktails, Devon Espinosa, and bartender Teagan are working their magic.

A Djinn By Any Other Name (The Empress)

The rose petal and foamtopped mixture of gin, Lillet Blanc, St. Germain, lemon, rosewater syrup, and bitters looks like a piece of artwork and tastes like it was created by a genie. 24 | SEPTEMBER/OCTOBER 2019


My third and final wish materializes in the form of A Djinn By Any Other Name. The rose petal and foam-topped mixture of gin, Lillet Blanc, St. Germain, lemon, rosewater syrup, and bitters looks like a piece of artwork and tastes like it was created by a genie. Even before I visit the mysterious tarot card reader, I know a return to Djinn is in my future. *

West Coast Oysters Willow’s Journey

Everything on the menu sounds appealing, so bartender’s choice it is. Teagan’s personal favorite is Willow’s Journey, which soon becomes mine. She serves the drink to me in a teapot resembling a genie lamp and I proceed to pour it into a teacup garnished with fresh Thai basil and cucumber. The presentation is fitting because the concoction tastes reminiscent of a refreshing tea. Next Teagan sets up an extravagant production involving a glass box with a marble base, a gorgeous fuchsia colored cocktail, and a blow torch. She places it in front of me and as she lifts the glass lid a smoke show embarks. I don’t know if it is the captivating unveiling or the taste of scotch perfectly paired with a smokey blueberry aroma, but during the Puff, Puff, Pass cocktail presentation I don’t think I blinked once. @ S B L I F E A N D S T Y L E | 25

SB LIFE & STYLE dining

Cubano Sandwich House Old Fashioned 26 | SEPTEMBER/OCTOBER 2019

HAVANA NIGHTS Photographed by Silas Fallstich Written by Katy Rupp

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Piña Colada 28 | SEPTEMBER/OCTOBER 2019


here is too much garlic,” said no one ever. This remains the case for Cubaneo’s “cohoyu” garlic sauce: there is no sauce that I have fangirled over more than this one. It pairs perfectly with everything on the plato mixto of pork, beans, sweet roasted plantains, fried yuca, and salad with avocado and delicious guava vinaigrette before me. As I garnish my fork in the sixteen-hour roasted pork and dip it into the cohoyu sauce, I feel as though I am in Cuba. And I never want to leave. Tasting Cubaneo’s California inspired Cuban food brought flavors to me I didn’t even know existed. Jessie, the owner, and Julian, the chef whose father is from Cuba, of Barbareño partnered with Brandon and Misty, the husband and wife duo behind Test Pilot and The Good Lion, to bring Cubaneo and Shaker Mill respectively to the lower State Street space. This tropical pair is open until 1 a.m. daily. I can tell Brandon and Misty have a passion for anything that makes them feel as though they are on a constant vacation. As soon as I taste their famous piña colada, I am taken back to the year I spent in Hawaii—a reminder of a carefree and effortless lifestyle. They tell me there are coffee beans crushed up in the drink, and I notice the perfect touch of a slight pick-me-up.

Arroz Con Pollo Plato Pastelito Salad with Shrimp

As I garnish my

fork in the sixteenhour roasted pork and dip it into the cohoyu sauce, I feel as though I am in Cuba. And I never want to leave. No details were missed when creating the tropical ambiance, island grub, and refreshing drinks of Cubaneo and Shaker Mill. The bright colors, unique patterns, and luscious plants flowing down from the ceiling make me feel as if I walked into a jungle where every cocktail, sandwich, and flavorful plate complement each other in an exotic way. Next time I need a tropical vacation, Cubaneo and Shaker Mill are the top destinations on my list. * | Number One Sandwich Porto Guava Cocktail

@ S B L I F E A N D S T Y L E | 29

SB LIFE & STYLE profiles

ShineUP , Up, AND Away Written by Amy Dong Photographed by Kennedy Williams


he sun came out just in time this year. I can feel the city exhale as the temperature rises to 80 degrees and the extended June gloom burns off. I leaf through my closet, thinking of all the upcoming midi dress and strappy sandal opportunities, and decide that a few fresh, sunshinefriendly pieces are in order (naturally). After meandering through a few stores in the Funk Zone, I let my appetite lead the way and land at a sunny outdoor table at Lama Dog accompanied by rockfish tacos, courtesy of the Nook. Postindulgence, I stroll down Helena Ave and a new boutique catches my eye. From the outside, ShineUp, has an industrial, artistic feel and I can’t help but wander in. I walk up the front steps, admiring the shipping container exterior and abstract skateboard collage. I haven’t even been inside and can already tell that I’ve happened across a true hidden gem. As I step across the threshold, I blink twice to adjust my eyes and find myself in a cozy yet masculine space, surrounded by men’s clothing and lifestyle accessories. I stroll through the store taking note of the clearly curated collection of artisan clothing brands, watches, shoes, wallets, beard oil, and more. I selfishly think “wow, I really need to get Jim (my boyfriend and resistant shopper) here.”


As I continue to browse the seemingly endless novelties, I strike up a conversation with Dina Murillo, the owner and creator of ShineUp. She’s outgoing, charismatic, and incredibly easy to talk to which makes the already welcoming atmosphere even more inviting. I quickly discover that Dina has lived in Carpinteria for twelve years and has always dreamed of opening a business in Santa Barbara centered around quality men’s goods. She has two sons and quickly realized that unique men’s brands selected intentionally for the ‘Santa Barbara’ man were nowhere to be found. Inspired by this realization, Dina left a successful career to embark on the adventure of crafting the ShineUp experience. She was looking to create more than a store; she wanted to create a community and a place tailored specifically for the men of Santa Barbara (and those that like to buy them gifts).

HeR philosophy is simple: unique brands and one-ofkind items at a reasonable price that can be worn from work to wine-tasting. Her philosophy is simple: unique brands and one-of-kind items at a reasonable price that can be worn from work to winetasting. Now that is something that I can get onboard with. When I ask Dina about her decision to open shop in the Funk Zone, she smiles and says, “The store and the style belong in the Funk Zone—I could just feel that this would be the home of ShineUp.” I couldn’t agree more. I give Dina a quick hug and purchase a beautiful leather wallet (checking Jim’s birthday gift off my to-do list) and stroll back out into the sun. As much as I love a good pair of strappy sandals, ShineUp has been hands down my favorite retail venture of the day. Whether you’re looking for education on men’s raw denim, the latest unique finds, or simply good conversation and a place to gather, look no further than 14 Helena Avenue. *

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MY CLOSET IS YOUR CLOSET Written by Kim Hashemi Photographed by Kennedy Williams

Those True Religion jeans have been sitting in your closet for years and there are still no plans to wear them. You know, there's a way to make money from your clothes, shoes, and accessories that you no longer wear and use that income to fill your closet with fresh pieces, all while helping reduce waste in the environment. Brick and mortar and online consignment businesses have become widespread today, but in 2004 when UCSB freshman Johanna Zlenko began building The Closet Trading Company, the concept was relatively new, at least for the Santa Barbara community. Through reducing waste and extending life cycles of garments, shoes, and accessories, consignment is a sustainable way to shop and The Closet Trading Company takes this a step further, sourcing inventory from community members to eliminate the further waste that comes with shipping. I sat down with the sweet and savvy Johanna, Founder and CEO of The Closet Trading Company to discuss her personal style, how The Closet Trading Company came about, and her plans for national expansion.


What inspired you to start The Closet Trading Company while at UCSB? I came to UCSB during week of welcome and I needed a part-time job, anything really. I saw a job posting for a Greek deli and went down to State Street for the interview. As I was passing through the alley, I noticed an old office space with a hiring sign in the window. This lady came out and I ended up chit-chatting with her and she explained she was trying to open a vintage shop. I told her I volunteered at the American Cancer Society Discovery Shop all of high school and felt like I knew a bit about vintage clothes. She said that if I helped her paint and get the place set up, I could start right then and there. I never made it to the Greek deli. It was one of those serendipitous days.

actually not cash out of pocket until the item sells.

Once we got it off the ground, about three months in, her husband’s job was relocated and she told me she was going to close. I was super upset about it, I felt like it had so much potential and we put all of this work in to get it open. I called my grandmother and explained to her how much potential I thought the business had. She told me I should take over the lease from her, so I did.

How does consignment play a role in the future of fashion? I think consignment is a way to embrace the idea of reusing and reducing. You bring in your item, it gets a new life, you get paid something back, so you didn’t waste the full amount you paid for that thing. It extends the life of everything and is a way to keep getting value out of something for a lot longer for multiple parties.

That’s an incredible story! What advice would you give to young women in business? To educate themselves as much as they can. Read all of the books, listen to all of the podcasts, join the networking groups, and secure mentors. You can’t avoid making mistakes, but having as much knowledge under your belt as possible will help to make the most sound decisions and allow you to count on yourself. Additionally, looking to other business people, especially women whose work and leadership style I admire, has been the most valuable thing to me.

In what ways is buying second hand good for the environment? Consignment reduces the amount of waste to create a new garment and now the other garment has a whole new life cycle. You’re able to reuse it potentially through multiple owners if it’s a quality garment, which is why we focus on premium pieces. There’s a tremendous benefit in being able to extend something from three wears to thirty wears before it becomes textile waste somewhere. This is what I’m most excited about in the business—reducing the amount of waste so almost nothing ends up in a landfill. The amount of waste we generate is one 8 oz. bucket per store, per day.

Through reducing waste and extending life cycles of garments, shoes, and accessories, consignment is a sustainable way to shop and The Closet Trading Company takes this a step further...

What steps did you take in scaling your business? I had the store for 6 years, opened the second in 2008, the third in 2011, and the fourth in 2016. That was just scaling the corporate locations. My goal in that was trying to achieve regional brand awareness and leverage that awareness into a national brand through franchise expansion. So more recently the scaling has been towards the franchise opportunities. The Closet Trading Company is offering franchise opportunities in 36 states, which includes the well-established flagship Santa Barbara location, a turn-key business for those passionate about sustainability and fashion. While the franchise opportunity is exciting for many walks of life, it’s exceptionally stirring for women entrepreneurs. Why is consignment a good business to be in at the moment? It’s very cash flow conservative. If someone brings in an item they’re ready to part with, they get paid once it sells. We are

What’s the best business advice you’ve received? This is super specific, but exit interviews are really valuable and help you learn what you could do better in your business and in your leadership style. At some point someone recommended them to me, and they have been very instrumental.

Tell me a little about your personal style. Comfortable first. It used to be eclectic, and now it’s comfort based. I like the clean lines of Helmut Lang and Equipment. I gravitate towards brands with French influence—ones that are effortless. What’s currently your favorite trend? I like long boxy blazers. They’re flattering on us hip-y girls. What was your biggest fashion mistake? I recently came across a picture of myself at UCSB, wearing a mini skirt over jeans. It was at the Santa Catalina dorms and I thought I looked amazing. What are your favorite aspects of Santa Barbara? I love the community feel of it. It has that small-town vibe to it even though it’s not really a small town. Anywhere you go in Santa Barbara, you know people and I love that. *

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SB LIFE & STYLE wellness

Written by Celine Wallace Photographed by Jon Premosch Styled by Naomi Zinns Model Valerija Sestic with Elite Model Management Hair & Makeup by Heather Roach 34 | SEPTEMBER/OCTOBER 2019

Hold The Phone AYA by DK Tracksuit

Unplugging from the DIGITAL WORLD


e are connected 24/7 via social media, email, text, and calls. You name it, we’re on it. As a result, we are becoming increasingly disconnected from the world around us. We view life through a screen and are continuously plugged into our smartphones and laptops, rarely taking the time to stop and look up at what’s right in front of us. As humans, we are hard-wired for connection, but with the rapid development of technology, we are more connected than ever, while slowly losing the art communication. Everything is online: business, networking, even dating. It’s ironic that I sit here to communicate with you and write about a digital detox on my laptop, yet this is the world we live in these days. We can use this age of technology to our advantage, or we can get sucked into the vortex and aim to portray an image of ourselves, which isn’t reality and most likely a highlight reel. Have you been out to dinner and seen a couple at their table, neither of them talking, both on their phones, and probably posting or taking pictures of the dinner instead of enjoying the meal and talking to each other? The real question is, is this highlight reel making us happy, or are we self-sabotaging our lives? Social media addiction is a very real thing, and like any addiction, it usually becomes habitual and can spill over into other areas of our lives and be problematic and dangerous, like checking Instagram while driving. Sometimes it manifests in other behaviors, like my previous example of the couple being on their phones at dinner, but rather than checking your phone while driving, being on your phone at dinner may be more annoying than dangerous. Regardless, this is still indicative of addiction. Yet we do need digital mediums to get in touch with people for work and personal life, so it’s hard to cut it out of our lives completely. So, what’s the best way to use it and not abuse it? Simple—monitor your intake! Here are some lifestyle tips to put boundaries in place, allowing you to use technology to your advantage while remaining grounded in human connection and staying present. My 5 tips for unplugging and unwinding:

1. Set aside daily doses of nonscreen time.

No screens for the first hour after waking up or before bed will

give your brain time to ease into and decompress from the day, allowing the neural pathways in your brain to slow down.

2. One screen at a time.

Often we’re busy on our laptops checking emails while simultaneously talking on the phone, or in whatever forms it may come. However, our brains are designed to focus on one thing at a time. So allow yourself the opportunity to give each task your undivided attention, for improved productivity and focus, ultimately allowing for a better outcome.

3. Remove your work email from your cellphone.

Gone are the days of clocking in at 9 a.m. and out at 5 p.m. and leaving work behind. We usually have our work emails attached to our phone, so even though we may leave the office at 5, the lines of when work begins and ends are blurred, if non-existent. Start to implement some boundaries by taking work emails off your phone, so you have to set time aside for when you sit at your desk or laptop to check them.

4. Allocate specific hours for work.

Many of you reading this may be an entrepreneur and work for yourself, so you are always online and readily available. Start to designate hours you work between, like 9-5 Monday through Friday and not on weekends. That way, you allow people to know when you are contactable and when you are unavailable, enabling you time to separate your personal and professional life and give your brain downtime.

5. Track how much time you’re spending online.

Use digital tracking apps like Screen Time to track how much time you spend online so you can find out what is taking up most of your time and if that’s productive or not. Only when we become aware of habits can we begin to change them. Don’t feel like you have to do this all at once, either. Take time, slowly implement these tools, play around, and see how they work for you. Ultimately, it’s not meant to add more stress to your already hectic workload and restrictions on your routine, but add more productivity to your online time while helping you live a more unplugged life. Here’s to technology working for you and not the other way around! * Celine Wallace is a New Zealand born Yogi, Lululemon Ambassador, wellness expert and writer, and Founder of Sattva Soul transformational women's events and retreats.

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SB LIFE & STYLE fashion

ain’t no party like a pool party Photographed by Jon Premosch with No Name Management Styled by Naomi Zinns Models Jessica Wall, Lila Lebel & Liza Kei with Wilhelmina Models Hair by Deborah Brider with No Name Management using R + Co Makeup by Crystal Trottier & Brittany Leslie Photo Assistant Ben Wilson Styling Assistant Ren Michelle Hair Assistant James David Location listed with Compass | Contact Kirk Hodson 805-886-6527 |


Whit Dress, Jake & Jones Valet Earrings, Jake & Jones Alumnae Shoes, Jake & Jones 1967 Mercedes-Benz 250 SL, Milpas Motors

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Paradise Ranch Designs Top, Swimsuit & Pants Harp Necklace, Coco Cabana Bracelet, Juniper


Onia Swimsuit, Coco Cabana Jida Watt Sunglasses Vintage Coca Cola Bottle, The Blue Door Meri Meri Straw, Letter Perfect Heart Pool Float,

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Paradise Ranch Designs Swimsuit 40 | SEPTEMBER/OCTOBER 2019

On Jessica: OTT Dress; For Love & Lemons Swimsuit, Coco Cabana; Harp Necklace, Coco Cabana On Lila: OTT Cover Up; So De Mel Swimsuit,; Valet Earrings, Jake & Jones On Liza: Kindom Top & Pants, Prada Shoes Veuve Clicquot Yellow Label Brut Champagne

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On Liza: Stone Fox Swim Swimsuit, Coco Cabana; Carla Colour Sunglasses, Jake & Jones On Jessica: Seea Swimsuit, Coco Cabana; Teddys Eyewear Sunglasses, Coral Casino Beach & Cabana Club On Lila: Boys+Arrows Bikini, Coco Cabana; Carla Colour Sunglasses, Jake & Jones Pool Floats,


Onia Swimsuits, Coco Cabana Jida Watt Sunglasses Pool Float,

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OTT Dress Iris Trends Earrings


On Jessica: OTT Suit; Ring, The Archives Showroom On Lila: For Love & Lemons Dress, Coco Cabana; Valet Hair Clip, Coco Cabana; Ring, The Archives Showroom Playing Cards, Ashtray & Glassware, The Blue Door

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Nili Lotan Dress, Allora by Laura Bash Earrings & Rings, Allora by Laura


Photographed by SalomĂŠ Levy Model Elizabeth Jamrozy with Elite Model Management Styled by Ottocina Ryan Hair & Makeup by Leah Rose Washuta Manicure using LVX in Ecru Seventy Trench Coat, Allora by Laura The Perfext Dress, Juniper Baske Booties, Bash Earrings & Rings, Allora by Laura

@ S B L I F E A N D S T Y L E | 47

Left: Nili Lotan Dress, Allora by Laura Sliced Diamond Bracelet, Juniper Bash Earrings & Rings, Allora by Laura Right: L’Agence Top, Juniper Nili Lotan Pants, Allora by Laura B-Low The Belt Belt, Allora by Laura Bash Earrings, Allora by Laura Sliced Diamond Bracelet, Juniper


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Nili Lotan Dress, Allora by Laura Bash Earrings, Allora by Laura


The Perfext Dress, Juniper B-Low The Belt Belt Bag, Allora by Laura Bash Earrings & Rings, Allora by Laura Sliced Diamond Bracelet, Juniper

@ S B L I F E A N D S T Y L E | 51


Left: Nili Lotan Top & Pants, Allora by Laura Amy DiGregorio Tote, Snakeskin Bracelet, Bash Earrings & Rings, Allora by Laura Fantasy & Jewels Necklace, Allora by Laura Right: Seventy Trench Coat, Allora by Laura The Perfext Dress, Juniper Bash Earrings & Rings, Allora by Laura

@ S B L I F E A N D S T Y L E | 53


Photographed by Jon Premosch Styled by Naomi Zinns Styling Assistant Ren Michelle Models Hannah Cee with Two Management, Matt Terzes & Dillon Hanson with Wrenn Management Hair & Makeup by Heather Roach Men’s Grooming by Colleen Konowitz Manicure by Heather Roach using LVX in Modena

Take me out to the ball game

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Vans Shoes

Wilson x Forever 21 Top Bellen Brand Shorts Adidas Shoes


Merced Verbena Striped Top Michael Ngo Mesh Top Pants, The Archives & Showroom Private Collection @ S B L I F E A N D S T Y L E | 57


Reformation Top & Pants Madame Baloge Earrings Yeezy Shoes

@ S B L I F E A N D S T Y L E | 59


On Hannah: Molly Bracken Top & Pants Yeezy Shoes Madame Baloge Earrings On Dillon: Creative Reaction Shoes

@ S B L I F E A N D S T Y L E | 61

Merced Verbena Dress Corset, Aunt Funky’s Closet


On Hannah: Merced Verbena Top & Pants Iris Trends Earrings

On Dillon: Nike Shoes On Matt: Vans Shoes Topa Topa Chief Peak IPA

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As my tires kick up dust around me, I find my eyes wandering to the bounty of plump grapes crawling up the vines alongside the path. With the windows down, I am already imbibing the majesty of Brick Barn Wine Estate before even touching my lips to a wine glass. With the way the faint ocean air is infiltrated with the ripe scent of freshly turned soil, I sense an oncoming harvest that could not be topped anywhere else in the Santa Ynez Valley or beyond. Photographed by Silas Fallstich Written & Styled by Delaney Willet Event Design & Florals by Tyler Speier Dinner by Chef Budi Kazali of The Gathering Table

Santa Barbara County’s stock in Californian winemaking is a prominent one, and the jewel of such a prestigious practice is Brick Barn, situated a mere ten miles from the Pacific Ocean. The estate, which is open daily to visitors and available for private events and tours by appointment, is nestled off Highway 246. Once I arrive, notified simply by a surreptitious sign on the right side of the road, I am enveloped in a sprawling green labyrinth. Vineyards transcend the hills as far as the eye can see, spiraling from the epicenter of this estate—a 1970s brick barn-turned-winery, outfitted inside and out with a tasting room, masterful tile work, and grandiose iron chandeliers. At Brick Barn, the history is as rich and flavorful as the wine. What began as a rancho during the initial Spanish settlement of California was purchased by R.T. Buell, eventually developing into the town of Buellton. When Norman Williams acquired the estate, it began as a 36-stall Arabian horse farm. The Williams’ stable was crafted out of brick, an artful landmark from which Brick Barn Wine Estate would obtain its name 40 years later.


Lost + Wander Jumpsuit, Wildflower Women Boutique Kai Linz Bracelet & Rings, Allora by Laura

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Sam & Lavi Dress, Wildflower Women Boutique Michael Stars Floppy Hat, Wildflower Women Boutique Biltmore Brown Hat, Wildflower Women Boutique Kai Linz Bracelet & Rings, Allora by Laura


Ali Grace Ring, Allora by Laura Menu, Letter Perfect Stationery The Gathering Table Za’atar Rubbed Lamb Chops with new potatoes, caramelized onion, baby artichokes, and cardamom demi glacé

After tasting a 2017 Grenache Rosé as well as the 2016 Chardonnay, the property’s winemaker, Rob DaFoe, personally chauffeurs my girlfriends and I to Brick Barn’s highest point. Here, he cultivates the grapes for the winery’s selection of red wines, which benefit from the increased sun exposure and sloping. White wines, on the other hand, are composed of grapes in the lower lands, close to the Santa Ynez riverbed, which allows the grapes to reach their full potential in sandy soil and cool temperatures. Though the varied terrain on which Brick Barn rests has a great deal to do with the elevated quality of their wines, a passion for the earth, the grapes, and the wines play a big part as well.

It’s in these serene moments I understand how Brick Barn breathes life into its wines and its wines breathe life into the estate and its guests...

Not only were owners Norman and Kathleen Williams confident in the potential of their land, but Rob DaFoe had also devised a process that promotes ethical use of the property’s natural elements and harnesses the entire flavor profile of these uniquely grown grapes. DaFoe’s elimination of the use of chemicals, pesticides, and poison in the maintenance of Brick Barn’s fruits benefits both the nature of the wine and the wellness of our earth. The winery debuted their first wine created from these conscious processes in 2016, opened to the public in 2018, and is on track to be certified organic by 2020. With a glass of 2016 Cabernet Franc in hand (DaFoe has been lauded as one of the few “rising stars in California Cabernet”), I marvel at the masterpiece before me—the nature which is so dutifully conditioned for the creation in my glass. It’s in these serene moments I understand how Brick Barn breathes life into its wines and its wines breathe life into the estate and its guests, the endless cycle of an ecosystem at peace. As we descend the dirt road to Rob’s truck, I watch the sun set on the Santa Ynez Valley, the grapes reveling in that day’s final nourishment. Before the engine starts, Rob receives a call from an industry associate, expertly spewing his knowledge of the winemaking process and offering solutions to the unknown party on the other end of the line. As he hangs up and we start down the hill, Rob remarks with a wink, “Winemaking is a romantic business, isn’t it?” * @ S B L I F E A N D S T Y L E | 67

The family history behind Folded Hills Winery Photographed by Silas Fallstich Written by Kim Hashemi Recipe & Food Styling by Becky Sue Wilberding, Denisse Salinas & Robin Deem Recipe & Wine Pairings by Hana-Lee Sedgwick Linens & Styling by Viktoriya Filippova


family legacy deeply rooted in beer coupled with a passion for hospitality has led the Busch family on a new venture: wine.

It all began while Andy was serving as Captain for the USA Polo team at the World Cup and Kim and Andy Busch (of Anheuser-Busch) became enamored with the Santa Barbara lifestyle. So in 2004 they uprooted from St. Louis, Missouri to raise their children on the California coast. With the desire to stay close to the land to share the joys and hard work that accompany ranch life with their children, the bucolic Folded Hills Ranch made for the ideal place for the family to settle. The unique microclimate and well-preserved organic land at Folded Hills made growing wine an obvious decision. Kim and Andy hired winemaker Angela Osbourne who shares a kindred passion and vision for creating organic wines while maintaining the natural beauty and health of the property. From grape to


bottle to glass, Kim and Andy are involved in every detail of the process, and their youngest son, Nick, is also working on the ranch. In 2011 the team discovered that the land was previously a pre-prohibition vineyard, right where the grapes now grow. Further, the original farmhouse, which currently houses the newly opened estate tasting room, is where the wines used to be made. Seems fitting, right? The estate tasting room has been restored to boast a cozy, homely feel while persevering its history and allure. It’s furnished with leather and wood accents, beamed ceilings, an indoor fireplace, and my favorite piece, a lamp created with one of Andy’s polo boots. If the view of the vineyards and surrounding mountains draws you outside after (or during) your tasting, a seat on the patio will provide a panoramic outlook on the property. Whether you choose indoors or out, the intimate, rustic decor makes for the ideal setting to recharge and connect with loved ones.

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Located right off the 101 Freeway (the first stop on the way to wine country), nestled between Nojoqui Falls Park and the Gaviota Pass, the winery-ranchfarmstead also features a pristine lake, farm animals, and bocce ball courts. While visiting the estate tasting room, guests are welcome to stop by the marketplace to shop for local honey, produce, and wine and feed the goats, pigs, and donkeys. Folded Hills Winery has also recently established a presence in Santa Barbara—the Folded Hills tasting room in the Lower Village of Montecito. It’s currently the only tasting room in Montecito and located walking distance from Four Seasons Resort The Biltmore and Rosewood Miramar, and right across from the Montecito Inn. As I arrive I’m greeted by neatly displayed wines and Kim, who wears a cheerful and warm smile. The space, embellished with leather and wood accents, immediately transports me to a farmstead in the Midwest and hospitable, friendly staff enhance this feeling. After a brief tour, we sit at the church pew outfitted with horse bits made by Kim and chat over a glass of August white—a fresh and

rich balance of Grenache Blanc and Roussanne that gives off flavors of ripe stone fruits, green apple, and jasmine flowers. Next, Kim opens the Estate Whole Cluster Carbonic Wine as she explains the unique process behind its creation. Careful farming of the estate Grenache by Ruben Solarzano resulted in a harvest of healthy fruit perfectly set on their clusters. Respecting Ruben’s work, Angela fermented the wine using intact grape clusters producing a zesty, fresh, light-bodied wine. As I scan the shelves of wine, with its perfectly blush color, the Lilly Rosé captures my attention. As Kim pours me a glass, an aroma of plumeria blossoms encapsulates my olfactory senses. With the first sip, floral and fruity notes take a front seat. It’s no surprise that this Rosé was recently named “Year’s Best” by Wine & Spirits Magazine. Intrigued by the labels, I inquire about the significance behind the names of the wines. Kim explains: “The wines with the logo label are homage to Andy’s family in St. Louis, Missouri. The Lilly Rosé is named after Lilly Anheuser who was born in 1844, and the wine celebrates six generations of Lillies, down to my 3-year-old granddaughter. Ulysses S. Grant was the first farmsteader of the property where Andy grew up and his family has had it since the late 1800s. The Grant Grenache was named after that farm where we still stay when we visit St. Louis. There is an old log cabin there that Ulysses S. Grant built with his own hands, which is very rare and one of the couple in the United States! The August is named after August Busch Jr., who is Andy’s dad. August Busch Jr. gave his dad a team of Clydesdales to celebrate the repeal of prohibition in 1933. One of his philosophies was ‘making friends is our business.’ Similarly, at Folded Hills, we feel very strongly about conviviality and coming together.” * @ S B L I F E A N D S T Y L E | 71

Alma Rosa Winery & Vineyards offers a taste of the Sta. Rita Hills from their historic ranch and vineyard

Photographed by Silas Fallstich Written by Hana-Lee Sedgwick



unshine, wine, and friends: is there anything more lovely on a Saturday? As we round the corner along Santa Rosa Road, passing rolling hills of vineyards, we sigh with relief that the encroaching gloom off the coast is nowhere to be found within this stretch of the Santa Ynez Valley—it couldn’t be a more perfect day in the Sta. Rita Hills appellation. Even more exciting is that shortly we will be enjoying said sunshine while sipping wine amongst the vines at Alma Rosa’s estate vineyard, El Jabalí. We pull into the dirt driveway and find our guide for the day, David, waiting in a large white truck. Save for the small Alma Rosa Vineyards sign near the gate, it’d be easy to drive right past the entrance, not knowing it was home to the area’s first certified organic vineyard—planted in 1983 by Alma Rosa founder, Richard Sanford. David welcomes us with a smile and directs us to follow him up to the historic ranch house, where our tasting will be held. We pass by an open field of dirt—the future site of new Chardonnay and Pinot Noir plantings, we come to find out—then take in the picturesque views of the surrounding hills covered in grapevines before veering off to the left. Tucked behind majestic trees in a shaded part of the estate is the ranch house, a historic building that has been renovated to offer visitors a glimpse of the ranch. I’ve visited the ranch house a few times before, but my friends are eager first-timers. As we head toward the door of the house, its dark green siding naturally fitting in with the surroundings, they ask David about its history. He tells us it was built in the early 1900s after the land that we’re on was subdivided—land which was originally part of the Rancho Santa Rosa Land Grant of 1839, for which Alma Rosa was named. “Alma” means the “soul” of the Rosa, he shares, before explaining that the house was renovated in April 2017 and that they just recently started hosting tastings here. We pass a statue of a wild boar beside the front door before stepping inside, where the décor tastefully blends ranch style with contemporary details.

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Inside, a simple wooden table with glasses sits in the center of the room in front of a fireplace, above which an old grape vine is displayed like art under the peaked ceiling. The space is cozy, rustic, and relaxed—certainly a fitting “tasting room” for a ranch. My friends and I take a seat while David joins us at the head of the table, welcoming us with a casual, friendly demeanor to make us feel at home. David explains that Alma Rosa was founded in 2005 by pioneer grower and winemaker, Richard Sanford, who still lives on the ranch, and how they’re committed to farming all 45 acres of the estate vines organically. They also source from neighboring vineyards to craft vineyard designated wines from within the Sta. Rita Hills AVA, including Pinot Noir, Chardonnay, and other coolclimate grapes like Syrah. It’s early, about 11 a.m., so David starts our tasting with an easy choice to prep the palate: the 2015 Sparkling Brut. My friend makes a joke she needs a little “hair of the dog” after her late night the evening before. David smirks and pours a splash more bubbly for her, and we all take our first sips, savoring the citrus and brioche notes that tingle on the tongue. It’s perfect, we all agree. Next, David pours the 2016 Chardonnay, mentioning that Alma Rosa’s goal with Chardonnay isn’t to make it a “buttery oak bomb” like the style that is commonly found throughout other parts of California. Thank goodness, as no one at this table cares for overly oaked Chardonnay, anyway, all preferring a more acid-driven style.


We take a sip of our next wine, the 2018 Vin Gris—a rosé of Pinot Noir that shines a brilliant light salmon color, begging to be enjoyed on a sunny day. Aromas of wild strawberries and watermelon practically leap from the glass, but despite its sweet red fruit notes that carry through to the palate, the wine isn’t sweet; rather, it’s dry with lively acidity and a welcome dose of minerality that is refreshing and delicious. Upon hearing there are only a few cases left of this wine, you can almost see the mental note we’re all making, as a reminder to purchase a few bottles to enjoy this summer before it’s gone. Next, we taste through the 2017 Grenache and two 2016 Pinot Noirs (the Barrel Select and El Jabalí), remarking that the Pinots each do a nice job of showing the unique nuances of the Sta. Rita Hills, yet are distinct from each other. David explains that we’re spot on, as Winemaker Nick de Luca, who carries on Richard Sanford’s legacy, aims to produce distinctive wines that showcase purity of fruit while reflecting the unique terroir found throughout the Sta. Rita Hills.

We take a sip of our next wine, the 2018 Vin Gris—a rosé of Pinot Noir that shines a brilliant light salmon color, begging to be enjoyed on a sunny day.

Before finishing our last taste, David mentions that our tasting experience isn’t quite over yet, then asks us to choose a wine to take with us on our excursion up to the vineyards, where we can get a better vantage point of the property. While some of us are leaning toward bubbly and some Pinot Noir, we all decide that the Vin Gris is the right choice on a day like today, so we hop in his truck and venture up the road. Passing vines and century-old oak trees covered in moss, we twist and turn up the hill until we reach a clearing with a picnic table near the vines at the highest elevation of the property. We quickly hop out of the car, just as eager to enjoy a splash of rosé as we are to take in the stunning views of the vineyards and oak-dotted mountains in the distance. “I bet you can see the stars so well from up here,” says one of my friends. “Actually, Alma Rosa has hosted a ‘Pinot and Planets’ event here,” David responds with a laugh. Go figure! With nothing but the sounds of nature, a gentle breeze and the sunlight reflecting off our glasses, it’s impossible not to appreciate the serenity of the wild, natural surroundings. What a spectacular place to grow and produce wines in Santa Barbara County. * @ S B L I F E A N D S T Y L E | 75

SB LIFE & STYLE travel


Photographed by Kennedy Williams Written by Ottocina Ryan


Caribbean ocean, calm and crystal clear, stretches out in front of me. The frequently passing sailboats contribute to the sea-side aesthetic. My view, framed by the arches of my hotel room balcony, is almost too perfect to be real. With room service pancakes within fork’s reach on the round striped daybed, I could easily stay on the balcony all day. But the rest of Malliouhana, An Auberge Resort, and the island of Anguilla are waiting and just as beautiful. The resort is a design lover’s paradise from the moment you walk in the mirror-floored lobby, like you’re walking on water. The ‘Living Room’ adjoining the lobby is filled with comfortable nooks, backgammon tables, and Haitian art that the property’s original owner collected. Pale yellow and aqua accents and walls covered in antique diving helmets embody the tropical-chic vibe of the resort. Everywhere you look is an Instagrammable view. From the moment my friend and SBLS photographer Kennedy and I got off the plane, we gathered that everyone was in an upbeat mood, as if headed to a party. When the clock strikes 3 p.m., we flock to the Living Room for “Fun Tea/Rum Tea,” a daily hotel delicacy. We get our rum-spiked tea and coconut cookies then head to the pools. The two pools (one is adults only) are lined with ruffled yellow umbrellas and black and white cabanas. I swim to the edge of the pool and watch the sailboats and clouds pass by, eyeing the beach below. @ S B L I F E A N D S T Y L E | 77

The resort is a design lover’s paradise from the moment you walk in the mirrorfloored lobby, like you’re walking on water. We head down the steps below the pool, tracking wet footprints all the way to Turtle Cove Beach. The powdery strech of white sand is deserted aside from yellow chaise lounges. Kennedy and I jump off the rocks and swim in the warm ocean until it’s time for dinner. As luck has it, it’s a Tuesday. Taco Tuesday. As if spending a Tuesday in paradise didn’t make it good enough, Soleil Bar has a special menu and inviting window seating. We spend the evening at the most comfortable bar I’ve ever been to, snacking on grilled shrimp and jerk chicken tacos washed down by classic margaritas (which come complimentary with each taco order). The next evening’s dinner is just as memorable. The nautical decor of onproperty restaurant Café Celeste adds to the cohesive sea-side ambience of the hotel as a whole. I dine on branzino garnished with ratatouille, and conclude the meal with an exceptional goat cheese creme brûlée with truffle-honey ice cream slowly melting on top.


For some Carribean culture on our last day, we bike across the three-mile-wide island to the highly recommended Sunshine Shack. We sign our names on the shack among thousands of others and sit at a table in the sand, sipping Banana Baileys Daiquiris and listening to reggae. A perfect island afternoon. Next time you’re looking for a tropical vacation, remember there’s a party in Anguilla, and you’re invited. *

Blue Life Shorts,

The following afternoon, after a day of soaking up the rays on Meads Bay Beach and indulging in ginger and arnica massages at The Spa at Malliouhana, we book a sunset sail with Tradition Sailing. As we board the red sailboat, Captain Laurie informs us of the most important sailor’s saying he knows: one hand for the boat, one hand for your cocktail. Abiding by that rule, we set sail. The ocean is smooth and the rosé is free flowing. As the sun sets, First Mate Deborah brings out platters of charcuterie (imported from nearby Saint Martin) and her homemade bacon-wrapped gorgonzola-stuffed figs that have everyone going back for seconds.

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Photographed & Written by Silas Fallstich


y driver finds his way confidently on Montana Highway 38. A two lane road, with ever changing topography. Unique rock outcroppings, native grasses, and thinned timber cover the rolling hills and pasturelands. Occasional springs interrupt the flow of grazing cattle. On one such waterway a bald eagle is perched, stoic and marvelous. I feel a sense of deliverance the further we trek. I’m leaving behind my California routine—day-to-day responsibilities, modern life—for another world: Western Montana, deemed Gold Country. Halfway between Yellowstone and Glacier National Parks, this is a place of immense beauty and palpable isolation. Geographically remote, we arrive at The Ranch at Rock Creek, a 6,600 acre mountain playground and the first and only Forbes Travel Guide FiveStar guest ranch. I grew up in an era where “dude ranch” was synonymous with City Slickers. An entertaining comedy of inexperienced city boy mishaps, midlife crisis and a waning sense of masculinity. Ironically, I always played the Indian as a child, I never rode off into the sunset or helped my partners wrangle the cattle. I wanted to ride bareback, sleep on the ground, and be in harmony with nature. As we enter the Granite Lodge an aroma of freshly brewed coffee and glowing warmth greet us. I’m just getting acquainted with The Ranch at Rock Creek but I quickly realize I may have been heartily missing out this entire time.


Indians, dude ranches and cowboys aside, the way to my heart has always been craft beer. If you truly want to make an impression, give me something unique and local. Within minutes of arriving I’m handed a Montana 1 IPA from Philipsburg Brewing Company, only 20 miles away. I’m also given a property map before being ushered through the lodge past a burning hearth, the bar (we will be better acquainted soon), and upstairs to my guest room. The property offers suites, stand-alone log homes, and river-side cabins, all of which exude rustic charm accented with luxury on a grand scale. The first of many activities on my agenda is pre-dinner social hour. Downstairs the bartender quickly offers me another Montana 1, remembering my order even though I hadn’t ordered from her. The happy hour includes bottomless popcorn, craft cocktails, and a full bar of spirited offerings. Social hour segues smoothly into an eclectic station dinner. The highlight being the community of people I eat with, some strangers and others instant friends. We make our own path through the dinner. Sampling cured pork, oysters with a locally brewed cider, as well as carnitas tacos with yellowtail and mezcal—two combinations I’ve never previously enjoyed but I’m sure to seek out from now on. The range of flavors after a day of travel is the perfect transition before ending the day at the Silver Dollar Saloon. This is the hub of the on-property nighttime entertainment, it’s equal parts saloon and luxe club. It offers four bowling lanes, a 14-foot movie theater screen, billiards, two pool tables, and shuffleboard. Not to mention the bar stools are saddles. Before long we are entering quickly acquired nicknames onto the bowling scoreboard and searching for our bowling shoes and ball. It only takes three beers to make a good bowler, I tell someone after my first strike. Induced primarily by luck and somewhat by the open bar, I somehow end the game with the highest score. I retire to my turned down room, the heated floors ward off any sense of discomfort and before long I’m fast asleep. In the morning, a pleasant aroma of coffee greets me. Downstairs, the first thing I see is a large platter of donuts and pastries, I control my first urge and go for the coffee. From Black Coffee Roasting Company in Missoula, they call it Jamoka, cowboy speak for strong coffee. After a little fireside reading, I enjoy the bird toast breakfast. The simple breakfast is the best I’ve had in a long time, the scrambled eggs probably the best I’ve eaten. Lucky for me the first activity on the agenda is a cooking class.

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Whisk eggs well Add clarified butter to a pan over low heat (just hot enough so you can feel it with your hand) Add eggs and a little salt Move lightly with a spatula, not over disturbing the eggs so they’re light and fluffy Serve on a warm plate

ENJOY! To our surprise Executive Chef Joshua Drage is supervising but the breakfast crew is instructing us on how to make the perfect scrambled egg. This is one of the most practical and enjoyable cooking classes I’ve taken and before long I have all the instructions needed to make my very own best ever eggs. The day has just begun but I feel as if I’ve already learned so much. After some downtime and lunch, I head to the stables for a creekside horseback ride. I’m on a slow-moving and easy riding paint, we meander through cottonwoods and are able to see the lower portion of the property. Before returning to the lodge I watch the running of the horses, a daily event where the horses ceremoniously run out into the pasture for the evening. It’s a combination of hoof pounding and heart thumping, the highlight being the Clydesdales with their flowing manes and sophisticated trots. After relaxing in the main lodge we head to an 8-course dinner, the theme being Mountains, Sea and Plains. it’s a collaborative dinner with Chef Drage as well as local Santa Barbara guest chefs from The Bear and Star, Trenton Shank and John Cox. I tend to struggle with tasting menus due to the size, but the portions are perfectly balanced. Each taste seems to be better than the first. The highlights being Montana elk carpaccio, white 82 | SEPTEMBER/OCTOBER 2019

morels with Key West pink shrimp, and blueberry cobbler. In all truth each course deserves mention. The entire meal is paired with a plethora of wines and for once I deviate from the Montana 1. After dinner we return to the Silver Dollar Saloon and my bowling is not worth mentioning, I’ve always been a one-hit wonder at such activities. After an incredibly full day I barely make it through the game before I’m ready to be back in my suite. In the morning I rise early for a pre-breakfast walk. The air is crisp and a light frost gives an ethereal quality to the land. Meandering through the property with no explicit destination, I see several woodpeckers eagerly at work, white-tailed deer in a fair number, and the morning procession of horses. Rumor has it a moose has been hanging around the creek in the mornings but I’m not lucky enough to see her. To go along with the aforementioned, guests have the opportunity to see rabbits, prairie dogs, elk, big horn sheep, wolves, coyote, beaver, and the occasional bear and mountain lion. The sunrise creates subtle pink and orange tones and once it’s bright enough I’m ready to put the scrambled eggs to a second test. The eggs are potentially better than the first day, or maybe I just appreciate them more because I know how they’re done. After breakfast a small group of us are taken on an archery excursion. I anticipated shooting stationary targets all day yet it is so much more interesting. Our guide Gabe takes us through one of their two secluded hillside ranges. Walking from life-size animal foam target to target, with varying difficulties of distance. My shot of the day is hitting the wolf between the eyes from 35 yards. The social component of this activity and the light walk are really enjoyable and allow me to feel a bit more like an Indian.

After lunch and some time to relax I’m back at Rod and Gun, the outdoor activities hub, getting equipped for fly fishing, which I’ve been looking forward to since arriving on property. Being primarily a real fisherman, I’m stepping out of my comfort zone but it’s well worth it. The friendly guides are attentive with their instruction and very patient as I slowly develop a method of fly fishing. I’m unable to land a fish but my guide Madi is successful only moments after I give her my pole. It’s a great experience being alone on the water, reading the creek without any distractions other than those pesky fish that refuse to bite. After fishing, the weather turns and it feels like snow. I skip into the evening social hour of caviar and Champagne but before long I’m back in my room. My private deck offers a great vantage of the property and I sit rocking in a rocking chair, drinking sarsaparilla, and reading a western off their shelves. This is the good life. Before long, light flurries are filling the air. I go walk in the gentle snow,

marveling at how in a single day it has gone from blue skies and white clouds to snowing. It’s Saturday night and we are off to the Buckle Barn. Arriving at the barn it feels as if the entire property has come to one place. On a daily basis you see some guests, but you almost feel as if you have the entire space to yourself. At the Saturday night barn it’s all new. Live music, BBQ food, a fire pit, mountains freshly lined with snow, this feels like a western scene. I dive into the assortment of craft cocktails and watch as guests are taught to two-step, line dance, and cut a rug. Outside at the firepit the “perfect” s’mores are being made by Connor. He instructs everyone on the ideal method—something he has spent half a lifetime honing. The conversation is unique and fun, half the group talking about facials and the others reveling over their day’s activities. It isn’t long before we are back at the bowling lanes. My game has come a long way, but not in the way you’d want: I was the best the first night and tonight I’m the absolute worst. You know your stay is coming to a close when you start bowling gutter balls. In the morning I have one last serving of scrambled eggs before departing. On my drive out of the property I think about what a full and incredible few days I’ve had. The Ranch at Rock Creek is utterly and truly doing things right. The food is seasonally sourced and eclectic—you feel as if you’re dining in a food Mecca. The amenities are second to none and the staff is relentless in their authentic efforts to ensure you have everything you need. There are limitless activities, many of which I experienced and many others that will wait for a return visit. The thing that stands out most to me is the ease at which you transition into staying on the ranch. It’s extremely comfortable but more so it’s just easy being here. It isn’t a rub in your face cowboy experience, it’s a come as you are, enjoy yourself, allinclusive affair. The kind of vacation that most everyone needs no matter their interests. * @ S B L I F E A N D S T Y L E | 83

A TALE OF OF TWO CITIES: CITIES: KYOTO TO TO TOKYO Photographed by Oleg Sharov Written by Alexandra Sharova



pon arrival at Haneda Airport, after a sleepless 11-hour flight, my brother and I come to the realization that Japan will be a different kind of trip...The first sign is the lack of English (gasp!) on the airport signs, which to our bewilderment are primarily occupied by colorful kana characters. Next, comes the money issue— which given our affinity for Asian mom-and-pop restaurants should have come as no surprise—being that in Japan, real (read: tangible) money is used, rather than credit cards. You might say we are a little unprepared, but as any good traveler knows, all you can do is roll with the tide. And so we do, on a bullet train all the way to Kyoto. In two hours time, we travel 264 kilometers, marveling at swiftly passing fields, trees, and rolling hills that span the gamut of green, like a biased kaleidoscope. I watch small factory towns blur against the backdrop of fluffy clouds, sipping on a cold can of Asahi beer, barefoot and sleepy, blending in with the local commuters. A short taxi ride from the station brings us to the bamboo-lined driveway of our home away from home, Four Seasons Hotel Kyoto. Beneath an origami-like portecochère, helpful attendants greet us with deep bows and guide us from check-in to our room. Walking through the lobby of the contemporary hotel, elements of the Japanese tradition echo from corner-to-corner of the open space; bouncing off one wall’s washi paper motif onto a rock-formation sculpture across the lobby. It’s all in the details, and they are everywhere.

BEING IN THE COVETED TEMPLE DISTRICT COMES WITH AN EXTRA PERK: UNSPOKEN ENERGY—THE VIBRATIONS OF HISTORY AND ANCIENT POWER— ECHOING ALL AROUND... A short elevator ride takes us to the fifth floor, which happens to be the top floor in an effort to preserve the hotel’s priceless backdrop, the Higashiyama mountain range. Our room is everything I was craving: a blend of minimalism and traditional elements like natural wood panels, tatami walls, and the unobstructed view of the hotel’s epicenter—an 800-year-old pond garden that once belonged to a powerful Samurai family. A convenient in-room bar doubles as a tea station, that we dive into immediately. We take our steaming ceramic cups to the balcony to soak in the tranquil scene, before succumbing to much-needed rest.

energy—the vibrations of history and ancient power—echoing all around, and the day’s pouring rain makes it that much more poignant. No matter the unexpected change in weather, exploration is on the agenda, right after a serious breakfast at Brasserie. The open-spaced restaurant on the first floor of the hotel is all options, in both seating and cuisine. Between the bar, pond-facing terrace, and loungey leather seats that invite you for a read (or a whiskey), we go with option three. Wood details are everywhere; a rich cypress table, woven-wood accent balls atop icy marble, and floor-to-ceiling beams in minimal design fill the lit-up space. The buffet has it all. There’s an array of unique juices, French pastries, fruit galore, eggs cooked any way your heart desires, and traditional Japanese breakfast dishes. I break up my routine and try a miso soup, broiled salmon, and a matcha-glazed croissant, which tastes a lot better than it looks. Lastly, I spring for a yuzu juice, having never heard of such a fruit before. My unsuspecting taste buds are awakened by a piercing tang interlaced with honey undertones. I must say, it’s more efficient than coffee. Once my brother gets his fix of exotic fruit and treats, we head off. The neighborhood is scattered with ancient shrines and relics which, combined with the narrow streets and low walkways, truly gives the impression we’re time-traveling. While in search of the famed Kenninji Temple, we stumble upon a boar sculpture outside a courtyard. It turns out the Go’o Shrine, which is filled with wild boar icons, is said to bring victory, particularly in school or business, explains a local visitor. Thankfully the woman also explains how to “pray” in the shrine, as English descriptions (or WiFi hotspots) are nowhere to be found in Kyoto. Fitting, given it is one of the best-preserved, traditional cities in the country. Between snapping photos and avoiding puddles, we talk and laugh, admiring the surprising amount of women in kimonos. Silky “wearable art”—as they are considered in Japan—adds pops of color with cherry blossom and crane patterns, to an otherwise muted, rainy day. We later learn from the hotel concierge that young couples (and friends) dress up in traditional Japanese attire for photos, and to explore the old capital in style.

Being in the coveted temple district comes with an extra perk: unspoken

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Kennin-ji Temple is filled with school children on field trips in varying uniforms, spread out like teams across the gleaming courtyard. In spite of the busyness, the oldest Zen temple in Kyoto has an air of serenity. Even the crowds somehow keep to a whisper without anyone implementing a rule—a testament to the well-mannered Japanese culture. Strolling through various halls, gardens, and meditation rooms calms my everrunning mind, but not my hungry stomach. The overflow of newness combined with walking everywhere, which I never do back home, has me tired and ready for a meal. We flag down a taxi, say the name of our hotel, and without any other words (since we have yet to master any Japanese), are whisked away to our oasis. In keeping with local tradition, my brother and I begin our evening at the onsite teahouse, just a glass bridge away from the main grounds. After 5 p.m. the scene transforms into a sort of happy hour with sake and Champagne being offered en lieu of tea. A dewy petrichor hangs in the air, as ready-toset sun rays glisten over the koi pond. Like the rising bubbles in our crystal flutes, we too become revived, just in time for a seasonally inspired dining experience at the Brasserie. From a creamy burrata salad to saffron-foam topped scallops, the preparation, fusion of cuisines, and service are five stars. A trip to Kyoto isn’t complete without a visit to the iconic (and as of late, Instagram famous) Fushimi Inari Shrine. Although fashion bloggers often reduce the site to snapshots of seemingly never-ending torii gates dripping in glossy vermillion paint, there’s more to it. The hike up sacred Mount Inari is busy—New York City subway busy—but the resulting mellow pace is part of the appeal. I marvel at the grandiose main gate, bright and beautiful, as we climb the winding path to the top. Sub-shrines and fox sculptures fill the grounds paying homage to Inari, the god of the rice harvest, commerce, and business. The torii gates along the trail are donations from Japanese businesses and individuals thanking the kami for their prosperity. The top of the hike provides sweeping views of the city below. It’s the perfect way to say farewell to the former capital. I assumed the most impressive thing I would see this day was Mt. Fuji—whose snowy peak floats above fluffy clouds, even in May—as we zoom along to Tokyo on yet another bullet train. The Ritz-Carlton Tokyo shatters that belief with the swift swing of its colossal glass doors. Nothing says “luxury” quite like a Bvlgari shop in the lobby...We are guided from the elevator, through an opulent main lobby, which holds a café, a bar with nearly 400 varieties of whiskey, a painting so grand it had to be brought in through a crane, and live music. Yet, we’re off to another elevator for the Club Level, on the 53rd floor! We pick a cozy spot near a tall window and are given delicious green apple matchas—talk about checking-in, in style. The “library lounge,” with over 200 books on Japanese culture, design, and cuisine, wins me over with panoramic views, and an East-meets-West aesthetic. Although we planned to


explore before dinner, the unbeatable comfort of the Lounge wins us over with complimentary cocktails, hors d’ oeuvres, and an unobstructed view of the growing Olympic stadium, as the sunset bleeds into pastel strokes across the skyline. A quick stop at our Imperial Palace facing room, and it’s time for dinner at Towers, one of the hotel’s seven restaurants. The service here aims to please, with even banal details like the menu, being custom-made with our names atop the seasonally inspired five-course omakase. The sleek and modern design of the space strategically incorporates aspects of the kimono, which are scattered throughout the hotel grounds, on plush velvet pillows and romantically lit lampshades. It’s no wonder the table next to ours chose Towers as the location for their proposal. My admiration is interrupted—a welcome interruption—by a king crab appetizer. From the zest of pickled turnips to the indisputable freshness of the crab, the dish is a 10/10. Next on the menu is a delectable scallop confit topped with smoked eel and caviar, this is the Ritz after all. My made-to-order (by the restaurant manager himself) gin and tonic arrives just in time for the Kuroge Wagyu Tenderloin. A must-eat while in Japan, it absolutely exceeds my expectations, with even the marbling melting like theme park cotton candy.

JUXTAPOSED AGAINST A HECTIC BACKDROP, THE LUSH, SHADED GROUNDS RADIATE AN AIR OF SERENITY, UNLIKE ANYTHING ELSE I EXPERIENCED IN TOKYO. THIS IS THE PLACE TO RECHARGE... A bubble bath and deep sleep (thank you blackout drapes!) later, my brother and I make our way back to the lounge for delicious made-to-order omelettes, before reluctantly leaving our cloud nine (or cloud 53...) for the real world. There’s no better place than the Shibuya ward to experience the vibrant culture and style of Tokyo. The neighborhood is filled with trendy shops, cafés, and people, so many people. Local fashionistas strut down bustling streets in stacked platforms, their technicolor doll-like curls bouncing in unison with the swing of boutique bags. A quick stop at Totti Candy Factory for an Instagrammable treat, and we arrive at the famous Shibuya Station intersection. With the switch of the light seemingly hundreds of people pour in from every side; businessmen, tourists, and uniform-clad teens defining organized chaos. It’s invigorating to be a part of the madness, but not for the easily anxious. To counter the rush of the crowd we escape to Yoyogi Park, which feels like the Central Park of Tokyo. But, the place I find peace is the neighboring Meiji Shrine. Juxtaposed against a hectic backdrop, the lush, shaded grounds radiate an air of serenity, unlike anything else I experienced in Tokyo. This is the place to recharge from nature, in-between sightseeing.

Having connected with a friend of a friend before our departure, we meet our Tokyo insider at the Lounge (where else?). Over sushi and skewers at Gonpachi Nishiazabu, where Kill Bill was filmed, Astushi gives us the cultural rundown from traditions to social norms, and the millennial scene of Japan. Since “going out” starts closer to midnight we share stories over cocktails, making new international friends, as we hop from one bar Image courtesy of Four Seasons Hotel Kyoto to the next. Somehow being too early turns into 1 o’clock: time to bite the bullet, and hit the club...And just like that, I twirl down the fluorescent-pink hallway of 1OAK Tokyo, like Alice, in my very own Japanese wonderland. Sometimes, you have to go down the rabbit hole. There, at the “best table,” I discover that hot nightclubs transcend cultural norms and language barriers; it’s still models and bottles, and the bass of Top 100 hits vibrating from the DJ booth. I choose not to fight it. I melt into the moment, dancing the night away, right into dawn. Not much else compares to the high of dancing for hours and emerging into the real world at sunrise, with the brisk morning air jolting you awake to really see the faded

tie-dye sky. The downside to this marvel is of course that you’re bound to sleep through lunch. But, c’est la vie. We emerge from the solace of our room just in time for afternoon tea at the Lounge (it always has our back), before taking a taxi to the Shinjuku ward, which holds the world’s busiest railway station and most of Tokyo’s tallest buildings. We explore the red light district in the unforgiving daylight, peeking into obscure shops and grungy bars before popping in for a quick tour of Yayoi Kusama Museum. Although the day is a little rushed, it feels right, as if we have adjusted to the quick pace of our environment. Astushi meets us in Ginza for real omakase sushi at Sushidokoro Ishihara, in honor of our last night. Chef Satoshi Sato surprises us with 14 plates of delectable tuna, salmon, uni, eel, abalone, and multiple Japanese fish I had never heard of. Although we are exhausted and full, we get dragged to a “hostess bar” a few blocks away. It’s late, but Friday nights are for unwinding even in a country where the average workday ends closer to 10 p.m. Typically composed professionals are swaying through the lit-up streets; laughing, joking, and connecting in a language I cannot understand. But the body language is the same— they’re drunk, and they’re happy: they deserve it. No matter the day or time, there are always crowds moving in unison, against a cacophony of cars driving, honking, zooming past blurring faces. It’s all in flux, and at the same time, nothing is changing. On the way to the airport I’m hit with nostalgia, as I replay the past six days. Was Japan—from its historically rich old capital to its electrifying new leader—the trip I expected? No, it was better. As opposed to following a strict schedule I got to live in the cities, to experience their essence, with my brother by my side making me laugh nonstop. Although I learned about the customs and fell in love with the dynamic cities, there is so much more to see and experience. This is an “until next time,” kind of goodbye, but for now “Arigato Japan,” because that’s the only word I learned to pronounce... *

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Written by Ottocina Ryan


s I enter my hotel room, I immediately feel as though I am stepping into Versailles. The pastel color palette, elegant drapery behind the headboards, pink marble bathroom, and fruit and macarons on the bedside table are all fit for Marie Antoinette. Plus, the service that lead me to this point has felt like royal treatment. All only a couple hours from home. My trips to LA are usually no longer than one day. But this time I decided to make it a little more enjoyable by spending the night at The Peninsula Beverly Hills. It was like squeezing in a vacation between meetings, and I don’t think I could ever look at my day trips the same way. Even errands were made better when I opted for a red-interior BMW 750i (thanks to the property’s partnership with BMW) instead of my own car from valet.


That night, post-event, I fall asleep on a pillowcase monogrammed with my initials and wake up to a knock on the door from room service. They come prepared with breakfast, serving an egg white frittata so fluffy and flavorful it could be the best one I’ve ever had. In lieu of a morning meeting, the first thing on my calendar is a facial. The recently renovated Peninsula Spa, designed by Forchielli Glynn, is as eye-catching as it is relaxing. A white marble entryway leads to the serenity lounge. A giant vine of glass leaves winds down from the ceiling, and the pink walls are covered with a flutter of porcelain gardenias and gold butterflies. I recline into a chair with an adult coloring book and a gluten-free zucchini muffin. Ginger tea infused with honey and cinnamon simultaneously warms and relaxes my body.

The pastel color palette, elegant drapery behind the headboards, pink marble bathroom, and fruit and macarons on the bedside table are all fit for Marie Antoinette.

My esthetician Mimi guides me to the treatment room for my Medical Beauty Research (MBR) Age-Defying Facial. She explains that the products were created by a dermatologist, pharmacist, and plastic surgeon and made with the purest peptides for optimum lifting and deep hydration. Sign. Me. Up. Each cleanser, cream, and mask that she applies smells more heavenly than the next, like a fresh take on your grandmother’s beauty creams. Better yet, they are formulated to stimulate collagen production. Among them is a full-face algae mask that covers my eyes and lips, leaving nothing unhydrated. It’s followed by a lymphatic drainage massage and finished with the rich and moisturizing Cream Extraordinary with 24k gold. And, the results are a testament to the effectiveness of this treatment: post-facial, my skin looks lifted, hydrated, and wrinkle-free. After my treatment, I unwind in the Himalayan pink salt sauna and then head to the rooftop pool to bask in the sun amidst bright blue cabanas almost blending in with the sky. Even though it was a quick visit, The Peninsula Beverly Hills ensured every minute was maximized so I felt like I’d had a week long vacation. Although I could have stayed all day (literally, thanks to their flexible check-in and checkout times), I returned to work in the afternoon with the glow of not just the facial but also a relaxed getaway. * @ S B L I F E A N D S T Y L E | 89

48 hours in Written by Katy Rupp

DAY 1 Coffee There is no better way to start the day than a fresh cup of coffee and melt in your mouth waffles. Merci, an artisanal cafe serving organic food in the Montecito Country Mart, is a darling new spot to enjoy yummy sweets amidst pastel pink decor.

Santa Barbara Wine


“Un-wine” at the Happy Canyon Vineyard tasting room in downtown Santa Barbara—a space offering a variety of wines from the undulating hills of the beautiful Piocho Ranch in Santa Ynez Valley’s Happy Canyon. Have a glass of the Piocho red blend inside the polo inspired wine lounge or relax by the fire pit on the patio.

Santa Barbara’s new boutique hotel, Hideaway, is the epitome of California coastal whimsy. Located just three blocks from the beach and six blocks from the Funk Zone, the beautifully appointed rooms are filled with natural light, ocean hues, and refined beachy decor. The surrounding avocado trees make it feel like you are tucked away in a hidden treehouse. Bonus: guests can use the pool at sister property Blue Sands Inn for the best of both worlds.




Visit Summerland’s Sweet Wheel Farm Stand so you don’t miss out on seasonal fruits and vegetables. The delightful set-up offers an abundance of locally grown avocados, juicy fruit, fresh greens, and vibrant flowers.

Pamper Yourself



Make it seem like you spent your entire summer at the beach with a fresh spray tan. Tanna Rae offers airbrush tanning, sugaring, brow shaping, and waxing. The airbrush tans are aloe vera based instead of alcohol based, which enables a longer-lasting super-hydrating tan. @tannaraesb




Farm Stand

Fall Glow

which takes place October 23-25. Breathe in the fresh air on horseback, perfect your tablescape skills, and spend time relaxing under the stars.

Enjoy the magical and rustic ambiance at La Cocina, a newly opened Mexican restaurant, where patio seating is surrounded by luscious olive trees. Savor the unique squashbasil stuffed SB Enchiladas or enjoy Lamb Birria Tacos drizzled with a cumin Negra Modelo sauce. Finish off the night by fulfilling your sweet tooth with the Strawberry Tres Leches Cake.

Getting your nails done is already relaxing. Now imagine what a glass of Champagne could add to that experience. Champagne Nail Bar offers Champagne, perfect polishing, and organic sugar scrubs in a beautiful and relaxing setting with crystal chandeliers, a marble bar top, and teal velvet chairs. @champagnenail

Dinner Executive Chef Peter Cham has added new small plates that make sharing easy at Finch and Fork. Your new go-to-dish (that you actually probably won’t want to share) is the Ricotta Cavatelli with roasted corn, pancetta, and pickled serrano chiles. Pair it with the Eucalyptus Lane, a cocktail nominated for the Official Drink of Santa Barbara, with a playful mixture of gin, tangerine, eucalyptus, and ginger. @finchandfork



Retreat Step into Nathan Turner’s world at The Alisal Guest Ranch and Resort. Stay in the freshly redesigned Turner House suite and partake in his I Love California workshop,

Lab Social serves as the nighttime counterpart to the Caje coffeehouse on Haley Street. The creativity, from the interior decor to the garnishes on the cocktails, makes it a fun place to end (or begin) your night. Try their take on the classic Santa Barbara Margarita or venture out to order Lucky’s Revenge with gin and carrot juice. @labsocial_sb

Coming Soon... RN SA
















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Majorelle Spa at Hotel Californian For reservations call (805) 882-0100 or email