The Holiday Issue 2025

GLUTEN-FREE TREATS

HOLIDAYS IN THE WEST THE ULTIMATE GUIDE Christmas in the Desert High Design Décor Gorgeous Gifts Perfect Pie

Martyn Lawrence Bullard at his Palm Springs home Villa Grigio.

CALIFORNIA CAVIAR SUN VALLE Y GE TAWAY MALIBU BOUNCES B AC K

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CONTENTS THE HOLIDAY ISSUE 2025

A classic William Cody in Indian Wells gets dressed up for the holidays.

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Editor’s Note Maximalism and other delights.

Best of the West

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Luxurious California caviar, Malibu bounces back, editors' gift guide.

Special Section

16 California Cheer

Iconic LA-based designer Martyn Lawrence Bullard curates a high-design, indoor-outdoor, over-the-top California holiday.

20 Holidays in the Desert

Take a tour of Martyn Lawrence Bullard’s desert getaway Villa Grigio where the designer throws epic parties between Christmas and New Year’s Day.

30 Decorate with Drama

Floral-design genius Jeff Leatham makes a maximalist mantel, Thomas Diehl creates an organic garland of local botanicals, tips on how to set a traditional table, and a recipe for your new favorite Christmas cocktail.

40 Pie Perfection

Australian-born, LA-based star chef Curtis Stone shares his famous apple pie with us.

44 The Gift of Design

A very luxurious gift guide, including indulgent advent calendars, design objects, and apparel that will stand the test of time.

THOMAS J. STORY

Home & Garden

55

Desert Gem A revived William Codydesigned home is golf course living at its finest.

66 Garden Checklist

Winter gardening tips for wherever you are in the West, rooted New Year’s resolutions, gifts for outdoor play.

Food & Drink

71 Western Traditions

Travel & Escapes

81 Nevada Road Trip

An esoteric road trip through Nevada reveals the state’s strange and wildly intriguing history.

88 Insider Guides

Local experts share their travel tips for Sun Valley, Idaho, Bend, Oregon, and Carlsbad, California.

Chef Sean Sherman’s epic new cookbook, Turtle Island, chronicles the ongoing evolution of Indigenous cuisine.

76 Sweet on Gluten-Free

Seasonal recipes from Aran Goyoaga’s excellent new master class on baking elevated and artful wheatfree breads.

Voices of the West

96

The Snow Man Mountaineering expert Andy Paul schools us on how to survive in the wild in winter.

ON THE COVER

Martyn Lawrence Bullard at Villa Grigio, his Palm Springs getaway.

Photograph by TH O MAS J. STO RY

TH E H O L I DAY I S S U E 2025 • S U N S E T

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EDITOR’S NOTE

Merry Maximalism CHAIRMAN & PUBLISHER

Michael A. Reinstein

Martyn Lawrence Bullard might just turn you into a maximalist. When we arrived at his Palm Springs home to photograph it for this issue, I was feeling fairly colorful in a pink buttondown, white jeans, sky-blue socks, and chukka boots. That is, until I walked into the courtyard of Bullard’s midcentury-meets-Hollywood Regency retreat, Villa Grigio. Bullard—the prolifA serene moment at Villa Grigio. ic interior and product designer who has created opulent, vibrant spaces for icons including Elton John, RuPaul, Sylvester Stallone, Kylie Jenner, and Khloé and Kourtney Kardashian—greeted us in a silk shirt patterned with tropical birds. Over the course of the shoot, he cycled through several ensembles: florals, pale pink pants, gilded sunglasses.

The house was as charismatic as its owner: a refined riot of form and color. Chaise longues with hot pink and black cushions lined the pool. Shaded seating areas anchored each end of the property. Soaring colonnades blurred the line between indoors and out. Saturated fuchsias, silver, and glass objets d’art mingled with zebra-skin rugs. Surfaces ranged from lacquered to plush. A well-stocked bar gleamed. When it comes to decorating my own home, I lean toward warm neutrals, but everywhere I looked, my mood lifted. Bullard isn’t averse to quieter moments, but there’s always a little pattern or a fun form to catch the eye. Spending even a day in Bullard’s world was refreshing, a reminder that color and graphics in harmony can make a room, and a person, feel more alive.

As we captured the perfect image of him poolside—a tableau of what a winter getaway in the desert can be—we hatched the idea for him to guest-edit a special section devoted to holidays in the West. What could be more spirited than festive cocktails, lush florals, nostalgic pies, and beautiful gifts? Though born in England, Bullard is as Western as he is British. Once an aspiring actor, he reinvented himself in LA, creating theatrical interiors for people who love a little drama in their décor. And even if you’re not a celebrity, you can luxuriate in his vision.

His designs shape iconic spaces such as the Sands Hotel and Spa in Indian Wells, the Hotel Californian in Santa Barbara, and the new Red O restaurant in Santa Monica. He’s created products for Ruggable, Addison Ross, and others, his television work includes Million Dollar Decorators, he has two new shows in development, and his social media channels abound with design tips. And in these pages, Bullard lays out an indoor-outdoor playbook for celebrating the holidays. He reminds us that the season—like a room, like a life—comes alive with color, texture, and joy. Cheers to California maximalism and to holidays in the West.

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BEST

OF T H E

WEST California Caviar Local and sustainable caviar deserves a spot on your holiday spread.

Story by KRI STA S I M M O N S Photographs by TH O MAS J. STO RY

TH E H O L I DAY I S S U E 2025 • S U N S E T

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Fried chicken and caviar: the ultimate high-low pairing !

T

he jet black sturgeon roe known as caviar has historically been associated with Champagne-laden soirées and the Caspian Sea, but recently California has claimed the title of sustainable caviar capital of the world. Sturgeon can take up to 10 years to reach the age of egg production, making their populations susceptible to overfishing, but several California companies are following eco-friendly practices that support the perpetuation of the 200-million-year old species. In Wilton just outside Sacramento, Tsar Nicoulai prides itself on eschewing antibiotics, growth hormones, pesticides, biocides, bioengineering, ionizing radiation, or fertilizers and takes a whole-animal approach, adding smoked sturgeon, whitefish dips, and even jerky to their repertoire. “Approximately 90% of what we yield from each sturgeon is not caviar, but high-quality meat,” says Marai Bolourchi, coowner of Tsar Nicoulai Caviar. “That’s driven us to actively push ourselves to create a market for sturgeon meat products, ensuring a more holistic way of maximizing resources and simultaneously establishing a sustainable profit model that benefits both our company and farm.”

San Francisco-based Caviar Co., founded by sisters Petra and Saskia Bergstein is similarly minded. Their boutique in the Marina District educates consumers about the oft-misunderstood product. Their mission is to dispel the idea that caviar should simply be reserved for fine dining, and to push cooks to make more daring pairings like vanilla ice cream with hackleback caviar or fried chicken topped with white sturgeon variety. California Caviar Company’s founder and CEO Deborah Keane also highlights transparency and traceability within the industry at their Bump Bar in Sausolito. Keane has innovated their harvesting process to be the world’s first no-kill sturgeon farm. Incidentally, the innovative process also makes for caviar that stays shelf-stable for longer, and has incredible flavor to boot. “It’s more than just caviar,” says Bolourchi. “It’s about supporting a farm, a place that embodies that spirit of quality, terroir, and genuine agricultural roots.”

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PARTY PAIRINGS Take it beyond the blinis and bumps with these nostalgia-inducing caviar combos.

*

Fried Chicken Briny and crunchy, it’s the

ultimate high-low application.

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Scallion Pancakes Korean cakes flecked with herbs

are a delightfully flaky, fun touch.

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Tater Tots Salmon roe is a particularly great combo with tots and hash browns.

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Banana Pancakes Inspired by Angler, this sweet and savory version is a real treat.

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Crinkle Cut Chips Dip in crème fraîche, top with a bump, and prepare to want more.

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Malibu

IS BACK Just in time for winter sojourns, the highway is open and this coastal town is better than ever.

Story by KRI STA S I M M O N S Photographs by TH O MAS J. STO RY

early a year has passed since wildfires ravaged the Los Angeles landscape. Yet as communities continue to rebuild, encouraging signs of recovery are emerging. The reopening of the Pacific Coast Highway marks a critical milestone for the numerous restaurants, hotels, and retailers that have endured the economic toll of closures throughout Malibu's peak tourism season this year.

“It means more than just ease of access, it marks a real return for Malibu,” says Sana Keefer, Head of Brand at Cassetta Hotels, which operates the Surfrider on PCH. “Whether guests are enjoying ocean views from our rooftop, surfing out front, or dining at a neighborhood restaurant, they’re supporting a town that is actively rebuilding. Malibu’s natural beauty is

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as breathtaking as ever, and the sense of renewal here is palpable, so we’re excited to continue inviting travelers to experience our dynamic community.”

Many locals believe the most meaningful way to support recovery is through mindful patronage of Malibu businesses. When visiting, travelers should approach respectfully by steering clear of fire-impacted areas, allowing space for ongoing recovery efforts, and honoring residents’ privacy as the community continues its rebuilding journey.

“Malibu is open and feeling more like itself again,” says Amir Vahdani, General Manager, Nobu Ryokan Malibu.

“There’s a real sense of hope and togetherness.”

It’s important to note that access to Palisades neighborhoods is still restricted to residents, business owners, employees, and contractors, and a 25 mph speed limit remains in effect along the 11-mile stretch as recovery crews continue work in the area.

“Malibu has shown incredible resilience and strength as a community, and we’re excited to welcome visitors back,” says Christopher Tompkins, Founder, Broad Street Oyster Company. “We’re proud to be part of its next chapter.”

Here’s where to explore on your next visit.

STAY Agave House Malibu is a new 4 bedroom mountain retreat with views from every angle.

The space includes everything you’d need to live out your California coastal dreams including indoor and outdoor fireplaces, an outdoor kitchen and dining space, hammocks, and a teak Jacuzzi—all nestled in the agaves overlooking the Pacific. With easy access to Point Dume and Zuma Beach, Hotel June’s Westside outpost has emerged as a stylish option after its recent remodel. Surfrider Malibu is across the street from the Malibu Pier and the iconic longboarder’s

High Horse Malibu

California Incline

TOP LEFT: LAUREL RYSER; TOP RIGHT: BLISS BRAOUDAKIS

Surfrider Malibu

noon tasting, a visit to Malibu Wines or Malibu Brewing Company are must-tries.

EAT Malibu Farm fea-

Surfrider Malibu Hotel June

Aviator Nation Dreamland

tures a wide array of organic, produce-driven dishes, and while their cafe at the end of the Pier remains closed, the restaurant is open for business. Taverna Tony is a wonderful place for lingering long table dinners noshing on Greek fare in the Malibu Country Mart. And for breakfast burrito purists, a trip to Lily’s Cafe and Pastries is a rite of passage on PCH. And be sure to stop in to the restaurant at Malibu Beach Inn, where you can enjoy seafood towers and rosé while overlooking the Pacific, and a burger that stacks up to the best in L.A.

DO Opt for a ride through

Latigo Canyon with High Horse Malibu, an outfitter that

heaven at First Point. Don’t miss their signature coconut margs, best enjoyed on the rooftop at sunset. If you’re looking to truly unplug, Nobu Ryokan has a minimalist aesthetic inspired by the ryokans of Japan, including nemaki robes and fantastic food at the eponymous restaurant across the way.

DRINK Broad Street Oyster Co. is known

for their crowd pleasers like lobster rolls, uni spaghetti, and freshly shucked bivalves, but the sleeper hit is their robust selection of interesting natural wines and unique craft brews. Aviator Nation Dreamland has hosted countless relief concerts, and is a must-visit venue for live music and local superstar spotting, complemented by a vibrant bar and restaurant scene. If you’re after an after-

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offers horsemanship lessons in this scenic and secluded trail system in the heart of the Santa Monica Mountains. To round out the coastal cowgirl experience, head to Malibu Village Shopping Center, home to the SoCal outpost of Traveler Surf Club, where you’ll find handshaped boards to rent as well as cute coastal swag curated by founder and longboard champ Julie Cox. Then stop by serene and stylish California Incline to browse their collection of chic wearables inspired by the West Coast good life. Don’t miss the artisan producers at Surf Canyon Malibu including Rancho West brewery, Out Front Ceramics, and local shaper Daniel George Designs. The historic Getty Villa is always worth checking out, as is the Sunday Malibu Farmers Market.

GIVE BACK For those looking to fur-

ther their positive impact beyond supporting local businesses, the California Community Foundation has a Wildfire Recovery Fund that distributes funds to local organizations and families. Or pop into Third Space for souvenirs to bring home. Their retail space and studio that is a project of the Boys & Girls Club of Malibu, that features products and art and the sales benefit regional nonprofits.

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California

CHEER

Legendary interior designer Martyn Lawrence Bullard curates a high-design holiday with his friends and shares tips for taking your celebration over the top with a colorful Christmas cocktail, fabulous florals, garlands, and gift ideas. Plus, we tour his dreamy desert getaway—and ponder the perfect pie.

THOMAS J. STORY

A Special Section Guest-Edited by Martyn Lawrence Bullard

THOMAS J. STORY

Opposite: A wreath of dehydrated orange slices adorns the front door of Bullard’s Hollywood Hills home. This page: Bullard raises a glass of Christmas cheer in his jewel box of a home bar.

Designer Martyn Lawrence Bullard’s holiday traditions are much like anyone else’s: exchanging presents, feasting with friends and family, and spending cozy evenings by the fire. But his dinner guests may include RuPaul and Melanie Griffith, and in the living room, you just might bump into two life-size reindeer statues wearing white mink coats once owned by Liberace. British-born, Los Angeles-based Bullard doesn’t do much that is quiet or subdued, which is why you likely know him as one of the world’s top interior designers, having starred in multiple TV series, authored several books, and designed homes and spaces for Cher, Elton John, the Osbournes, Khloé and Kourtney Kardashian, Tommy Hilfiger, Ellen Pompeo, and many more. His brand collabora-

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tions include The Shade Store, Ruggable, Ann Sacks, Harbour, and now, with this issue, Sunset.

In this special section of the magazine, Bullard shares inspiration, ideas, and tips to help take holidays to the next level.

For the past 30 years, Bullard has called Los Angeles home, with a Moroccan-inspired villa in the Hollywood Hills and a midcentury masterpiece in Palm Springs. In these pages, you’ll see that his style channels global influences but is freewheeling, innovative, and open-hearted in a way that is quintessentially Western. Local botanicals are used along with seasonal produce. Warm weather is embraced. Reinvention and drama are always on the menu. We hope you enjoy your Martyn Lawrence Bullard West Coast holiday gift.

At right: Snapshots of parties and greeting cards from holidays past. For the past two decades, Bullard has been sending out Christmas cards designed to elicit a smile to clients and friends.

“It’s always a little bit tongue in cheek,” he says. “And it’s the quirkiest card they’ll get from anybody.”

COURTESY MARTYN LAWRENCE BULLARD

One tree isn’t enough for Bullard’s midcentury gem of a Palm Springs home.

Ellen Pompeo’s gardens glow during the holidays.

COURTESY MARTYN LAWRENCE BULLARD (4)

The tree matches the grandeur of the living room of Bullard’s longtime clients the Hilfigers. .

Robbie Williams’ Christmas tree.

HOLIDAYS IN THE

DESERT

We visit Martyn Lawrence Bullard at Villa Grigio, the stunning midcentury Palm Springs home where he spends that magical week between Christmas and New Year’s Day. Story by H U G H GARVE Y Photographs by TH O MAS J. STO RY

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Minimalist Brown Jordan chaises longues and chairs accessorized with black and fuchsia cushions flank the pool that leads to that quintessential view of the San Jacinto Mountains, framed by palms.

“ There’s something about being in the desert at that time of year, which makes up for not being in England in the snow.”

COURTESY MARTYN LAWRENCE BULLARD

It comes as no surprise that Martyn Lawrence Bullard’s weekend house in Palm Springs is rich in glamorous pedigree. The sleek midcentury-meets-Hollywood, regency party-ready desert palace counts among its previous owners Roger Moore, Hugh Hefner, and an Australian art collector who favored Modiglianis and Francis Bacons.

Before Bullard bought the home—which he’s dubbed Villa Grigio— its beautiful terrazzo floors were covered in brown shag carpet and there was a disco ball hanging from the patio roof, a feature wellused by the party-loving owners. To breathe new life into the house, Bullard took the gauntlet thrown by all previous high-wattage owners and created a light-filled fantasia loaded with pattern and color: Keith Harings, Damien Hirsts, zebra skin rugs from Andy Warhol’s factory, a hot pink sunken wraparound sofa. The guest rooms are

Opposite: Martyn Lawrence Bullard and landscape designer Thomas Diehl. This page: A sunken fuchsia sofa is flanked by matching metallic silver Christmas trees.

TH E H O L I DAY I S S U E 2025 • S U N S E T

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vivid tropicália havens; the pool and its gardens, designed by Thomas Diehl of The Living Canvas, are a collection of breezy patios dotted with potted succulents and agaves, shaded seating areas, and a sparkling pool surrounded by espaliered lemon trees—perfect for garnishing cocktails come the holidays.

“On Christmas Day, I host dinner for all the waifs and strays at my house in L.A.,” Bullard says. “It’s usually my friends Julia Sorkin, RuPaul, and Melanie Griffith, or a bunch of Brits I know that don’t have anybody here. It always ends up being a mélange of fun people.” But after that, Bullard heads to the desert for that wonderful week between Christmas and New Year’s Day. “It’s one of my favorite weeks of the year, not only because of the beautiful desert weather but because it gets cold at night, and I get to light fires, too.

There’s something about being in the desert at that time of year which makes up for not being in England with the snow.” Bullard will throw a couple of fancy dinners: One, a big Indian takeout dinner, and then on New Year’s Eve, he’ll host a fancy catered dinner with prime rib and a caviar bar.

Villa Grigio is the perfect backdrop for these desert festivities that can veer into the appropriately theatrical.

Opposite: Gray serpentine sofas

by Vladimir Kagan and a black and white color palette anchor the high-ceilinged living room, which is shot through with occasional shocks of fuchsia. The zebra skin rugs are from Andy Warhol’s factory. The arched colonnades run from inside to out, visually connecting the pool area to the interior.

This page: The screening room is a groovy rat pack lair with a tip of the hat to Hollywood. The gray shag carpet is an acoustically functional, fun reference to the home’s previous incarnation as a ’70s party palace. Opposite: The palm trees outside are referenced on the wallpaper in the guest room. The luminous house glows at night.

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The house was designed by James McNaughton, an architect who began his career as a set designer at MGM’s art department and later for a major television network, where he became known for his dramatic, highly stylized sets.

His talent caught the eye of Zsa Zsa Gabor, who starred in a film for which McNaughton had designed the sets. Gabor had him build a house for her in the desert, word spread quickly, and McNaughton became the go-to architect for Hollywood’s elite. Among his commissions were the Kramers, a wealthy East Coast cou-

ple who’d made their fortune in canned goods and aspired to a glamorous Hollywood lifestyle. They initially had McNaughton build them a house, but soon deemed it too small and had him build an almost identical, larger version, which is now owned by Bullard. While the shag carpet is gone, Bullard has made a couple of design choices that nod to the home’s past: The screening room is carpeted in a tasteful gray, albeit shag, carpet, and he’ll still hang a disco ball out by the pool to help his guests ring in the New Year.

Designing for the Desert

IN MY GARDEN

Landscape designer and frequent Bullard collaborator Thomas Diehl of The Living Canvas shares his tips for a desert garden.

With a background in

ornamental horticulture

and plant

science,

Thomas Diehl

views the West as a living gallery.

“California gives the most diverse opportunity to have plants from all over the world,” he says. “It’s like weaving a tapestry that

evolves and grows.” Here are his three essentials for creating a

desert garden that feels deeply connected to place:

Bullard by the pool.

Citrus Trees for Fragrance and Flavor

“Citrus is uplifting and happy—and you also get beautiful fruit to enjoy

Tell us how you use your garden.

In Southern California, your garden becomes really the extended living space. And for me, as an interior designer, the garden is a place to be decorated, and it’s a space that I want to be able to live in and entertain in.

I want it beautiful through the windows of the house so that the interior and exterior blend in a perfect match.

What’s your garden vibe?

The garden should match the architecture of the house. My house in L.A., which is sort of a Mediterranean villa, has kind of a Mediterranean slash Moroccan style garden. But here in the house in Palm Springs, obviously it’s a very theatrical midcentury house, so the

28

landscaping here had to hold drama. Plus, the desert is a wonderful place to grow citrus, not just to eat but for the smell. Part of being an interior designer is not just creating the interior, it’s creating the ambiance. An ambiance is sense memory, which comes from smell.

And to be able to incorporate the smell in the exterior, as well as lighting and candle and interior, creates the perfect balance.

Are there any musthave plants you think belong in every Western garden?

I adore the smell of jasmine.

It’s so beautiful with the white flowers. My favorite ever is wisteria. Being a Brit, as a child, wisteria and hydrangeas were everywhere.

I also love the smell of a real

S U N S E T • TH E H O L I DAY I S S U E 2025

garden rose. I do have a little bit of that going on in my garden in L.A. because in Morocco, you have those beautiful roses everywhere, and argan oil.

Any garden design pet peeves?

I do not like gardens that have too much color. For me, I love two or three colors. I love white and lavender with greenery. I don’t like multicolored gardens with 25 different colors of petunias and things. I think it takes away from the natural beauty. I understand pops of color. Color is very important to me, but I like color to be more colorblocked in gardens. I think it gives more strength.

And I think it gives more artistic design and flavor to a garden.

in so many ways.” He loves how

citrus offers year-round structure, a high-vibration scent in bloom.

Architectural Plants for Structure

“There are many plants here

that are very architectural,” he explains, citing yuccas and

succulents. “They create symmetry, play with light and shadow, and complement the lines of the house.”

An Outdoor Kitchen or Gathering Space

“When you grow the food and

then cook it outside, it changes

everything,” he says. A pizza oven, barbecue, or shaded dining area

makes the garden an extension of the home, turning outdoor living into an everyday ritual.

Opposite: encaustic tiles clad the walls from Bullards Marjorelle and Gatsby collections at Ann Sacks. The light sculpture in the fire pit enclave is by Phillip K Smith III.

D E C O R AT E with

DRAMA Martyn Lawrence Bullard, along with friends floral superstar Jeff Leatham and landscape designer Thomas Diehl, shows us how to dial in your holiday decor.

Photographs by TH O MAS J. STO RY

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S U N S E T • TH E H O L I DAY I S S U E 2025

Opposite: Citrus slices make for an edible and very California wreath.

This page (left to right): Thomas Diehl, Martyn Lawrence Bullard, and Jeff Leatham at Bullard’s Hollywood Hills home.

Make the Mantel

Maximalist How Jeff Leatham, the world’s most celebrated floral designer, brings his signature style to the holidays.

Jeff Leatham’s holiday world is as bold and multifaceted as the man himself. Known globally for his opulent, otherworldly floral installations, the Artistic Director of the Four Seasons Beverly Hills, Philadelphia, and Hotel George V in Paris—and as the “King of Christmas” to his A-list clientele—Leatham’s seasonal work ranges from 19-foot trees for Kim Kardashian to crystal-covered installations in Paris.

In Los Angeles, Leatham creates grand, immersive home décor for clients who now want Christmas early—often by Thanksgiving—prompting mid-December “resets” with fresh, handpicked Oregon trees (“Mariah Carey ruined it for everyone when she said Christmas starts right after Halloween,” he quips).

Leatham’s signature is tailoring each design to the space: black-and-white graphics for Martyn Lawrence Bullard’s dining room, vintage-inspired glamour for Williams Sonoma, or sculptural monochrome trees in daring colors like blush pink or gold and jet black for the Four Seasons lobbies. And he always pushes the envelope. “When I’m nervous, I know it’s going to be a success,” he says. Leatham was fully calm when he decorated Bullard’s mantel with fir, black orbs to lean into the Moroccan-inspired black and white graphics, and vivid red roses to contrast the green and the black. The results are as romantic and transporting as the room’s decor, but also pitch-perfect holiday.

Leatham’s trends mirror the cultural moment: a shift from themed, changeevery-year décor toward heirloom-quality pieces, nostalgia, and vintage charm.

His collaborations, including Old World Christmas ornaments and a winterwhite Williams Sonoma collection of faux fur stockings, pre-lit garlands, and matte-and-shiny baubles, tap into a craving for comfort. “Everyone needs it right now,” he says.

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S U N S E T • TH E H O L I DAY I S S U E 2025

Leatham and Bullard toast the season in Bullard’s living room.

Petal Power For his holiday installation in Martyn Lawrence Bullard’s living room, Jeff Leatham leaned both into and away from the elements of the space: the vivid red roses pop up against the primarily black and white room, while the firs echo the upholstery on the sofa, and black spheres play into the black Morrocan-inspired graphics. As with the room, more is more with the mantel decor: the firs start at the floor, wrapping up, over, and down again to the floor, with an abundance of roses. The roses and fir repeat again on the coffee table: merry maximalism!

Jeff Leatham makes a final adjustment to his holiday installation.

Gather a Gorgeous

Garland Landscape designer Thomas Diehl of The Living Canvas finds and forages a very California garland.

The holidays are always a chance to go big, and this doorway makes the case for bold, but in a most California way thanks to the found and foraged feeling that Thomas Diehl of The Living Canvas landscape design brings to this arrangement he created for Martyn Lawrence Bullard’s Hollywood home. A draping garland of cedar, pine, and eucalyptus frames the entry like a living sculpture, spilling with texture and fragrance.

Look closely and you’ll spot dusty miller leaves frosted in silver, banksia pods lending sculptural punctuation, and long, trailing strands of amaranthus in deep red that echo the season’s warmth.

Woven through it all: a ribbon as unapologetic as it is festive—velvet in a rich crimson patterned with leopard spots, tied in an exuberant bow at the center.

It’s a look that feels both wild and composed, a mash-up of California garden abundance and holiday maximalism. Inside, the glow of a neon light and the flicker of candles push against tradition in the best way—proving that holiday decorating is no longer about redand-green rules but about layering personality.

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S U N S E T • TH E H O L I DAY I S S U E 2025

Foraged and Found The banksia, eucalyptus, and amaranthus Thomas Diehl strung together into a casually draping garland has an informal and thoroughly Southern Californian charm: these are the plants we regularly see on our walks and arrange in our vases the rest of the year. Combined with a rusty red ribbon they become a truly Western decoration perfect for the casual and true-to-place way we celebrate.

Thomas Diehl with his holiday handiwork.

Set a

Stylish Table For Martyn Lawrence Bullard, Christmas isn’t complete without a show-stopping table. “Part of the excitement and the journey and the experience is the beauty that’s around them,” he says. Each year, the AD100 designer creates an entirely new look for his holiday tablescape, changing out plates, flowers, and color palettes.

One year it might be antique porcelain layered over gilded chargers; another, bold red-andwhite Hermès dinnerware with green linen napkins. Sometimes inspiration comes from an unexpected detail—like a set of chocolate-brown and gold Christmas crackers found in November—that sparks an autumnal palette of tangerines, pomegranates, and warm metallics.

Bullard encourages mixing and matching everyday pieces with festive accents: “You don’t actually have to spend a lot of money. You can incorporate things you already own.” For him, the magic comes from the layering—adding ribbon-tied napkins, seasonal fruit, or small party favors at each place setting. Past surprises have ranged from candy to costume jewelry to a favorite beauty product.

For Bullard’s longtime guests, discovering each year’s design has become a tradition. “They love to see what we’re doing that year on the table,” he says. In the end, the tablescape itself is a gift—an experience that makes friends and family feel special and celebrated. “It’s like painting a painting,” he adds. “It’s super fulfilling when you finish it, and then you get to see the enjoyment on other people’s faces when they experience it.”

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S U N S E T • TH E H O L I DAY I S S U E 2025

Personalized place settings, custom stockings loaded with party favors and gifts, classic Christmas crackers, and opulent, layered tablescapes are a given for Bullard because they reinforce the celebratory nature of the feast and make people feel both fully seen and absolutely spoiled.

COURTESY MARTYN LAWRENCE BULLARD (3)

Bullard shares his vision for setting a most seasonal and celebratory table and scene.

Here Bullard sets a table with Jeff Leatham’s tableware, a part of his extensive seasonal collection sold at Williams Sonoma.

Raise the

Holiday Bar Bullard shares his vision for setting a most seasonal and celebratory table and scene.

For Martyn Lawrence Bullard, the holiday home bar is all about versatility, style, and a dash of surprise.

“Being a Brit, of course, I love a little gin. It’s the real basis to so many classic cocktails,” he says. Alongside a premium gin (family-owned Bullards is a fave and worth seeking out), he always keeps a quality vodka on hand, plus a full tequila lineup—Blanco, Reposado, and Añejo. Mezcal makes an appearance for guests who want “a little smoky moment at the end of the evening.” Mixers are just as important: Cointreau, Courvoisier, Aperol, and Campari add complexity and festive color. Bullard also stocks a few “mad bits” like Fernet-Branca—conversation-starting bottles that invite adventurous sips. The result is a bar ready for any request, from a classic martini to a spontaneous spritz. “It’s wonderful when an adventurous guest feels like they’ve got a fun night ahead of them,” he says.

If you’re invited to Martyn’s for the holidays, expect a signature cocktail. There’s always a pomegranate martini on the menu for it’s holiday hue, but for this special issue he’s sharing a cranberry and orange Christmas cocktail that exemplifies holiday cheer.

CHRISTMAS

Cocktail The Christmas Cocktail is a tangerine and cranberry– infused cocktail that’s spiced up with a healthy pour of your favorite vodka and a nice splash of Cointreau orange liqueur. The mixture is shaken in a cocktail shaker and poured over an ice-cubed glass.

I like to add fruit into my ice cubes, using large-sized

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S U N S E T • TH E H O L I DAY I S S U E 2025

ice trays or molds and adding raspberries and cranberries to the water before it freezes. These become not only decorative and surprising but also add to the cool vibe of the drink whilst chilling it just enough. Garnish with a tangerine slice, a raspberry or large cranberry on a cocktail skewer, and a little

cinnamon stick on the side to add festive spice to the whole experience. Voila!

Christmas in a glass!

Cheers.

2 oz. Ketel One or your favorite vodka

1 oz. Cointreau or your

favorite orange liqueur

2 ½ oz. tangerine juice, fresh squeezed for full taste

1 ½ oz. cranberry juice

1. Shake all ingredients in

a cocktail shaker for 20

seconds and pour over a giant ice cube.

2. Garnish with slices of

tangerine, raspberries,

and/or large cranberries skewered on a cocktail stick.

3. Add one cinnamon stick

on the side for spice and fragrance as desired.

TH E H O L I DAY I S S U E 2025 • S U N S E T

39

Pie PERFECTION Curtis Stone’s pies are a slice of nostalgia and the ideal sweet or savory holiday treat.

Photographs by TH O MAS J. STO RY

Chef Curtis Stone with his beautiful baked goods.

TH E H O L I DAY I S S U E 2025 • S U N S E T

41

Clockwise from top left: Curtis Stone and Martyn Lawrence Bullard share a laugh ... and some pies; pies are displayed like jewels; the pretty individual apple pie; the charming dining room.

Curtis Stone’s

Individual Apple Pie

5. To make caramel sauce:

In a small saucepan over

medium-low heat, stir sugar

until sugar dissolves. Increase heat to medium-high and

The holidays are built on rituals—decorating the tree, singing carols, baking pies—and for designer Martyn Lawrence Bullard, one of the season’s most enduring tastes is the humble mincemeat pie. “It reminds me of my childhood in Britain,” he says. “That mix of spice, fruit, and pastry is pure nostalgia.”

So when Bullard discovered The Pie Room by Gwen, chef Curtis Stone’s Los Angeles mash-up of an Australian pie shop and a neighborhood bistro, Bullard found a new tradition that felt both fresh and familiar, a place where savory and sweet pies carry the same holiday magic.

Stone, the Australian-born chef who lives in LA and is a household name on U.S. food TV, has long helmed Gwen.

With The Pie Room, formerly the tasting menu restaurant Maude, Stone leans into something more casual yet equally soulful, serving pies that are comforting, transportive, and celebratory all at once.

The menu spans the savory comforts of Stone’s native Australia—flaky beef and stout pies, chicken and leek sandwiches, or mushroom and Gruyère quiches—to sweet showstoppers that channel holiday spirit: pumpkin pie or fruitfilled hand pies, perfect for gifting or sharing. The setting works as both a counter for takeaway and a convivial bistro.

It’s this balance—tradition reframed for today—that appeals to Bullard. “Curtis has created something that feels celebratory,” he says. “These pies are a little indulgent, a little nostalgic, and absolutely festive.”

boil, tilting pan as needed

but without stirring to ensure sugar melts evenly, about 6

to 8 minutes, or until caramel

is golden brown. Remove pan from heat and carefully whisk in cream; the caramel will

bubble vigorously. Add butter and salt and whisk until

smooth. Return pan to medi-

um heat and cook until caramel is smooth and bubbling.

These beautiful single-serving pies are lattice-topped at The Pie Room, but for ease of making, this one skips that step.

butter and pulse until mixture

resembles sand. Drizzle ½ cup ice water over dough and

pulse just until dough pulls

M A K ES 6 P I ES

away from the sides of the

CRUST:

look crumbly.) Add more ice

5 ¼ cups all-purpose flour, plus more for dusting

1 1/3 cups whole-wheat flour 1 Tbsp. granulated sugar 1 ½ tsp. kosher salt

2 3/4 cup (5 ½ sticks) cold

unsalted butter, cut into ½ -inch cubes

½ cup (or more) ice-cold water BROWN BUTTER:

4 Tbsp. cold unsalted butter, cut into ½ -inch cubes

FILLING:

4 Tbsp. unsalted butter

7 Granny Smith apples,

peeled, sliced ½-inch thick

2/3

cup light brown sugar

cup all-purpose flour

1/3

1 vanilla bean, halved, seeds scraped

1 tsp. ground cinnamon 1 tsp. ground ginger ½ tsp. kosher salt

2 tsp. fresh lemon juice CARAMEL: 3/4

cup granulated sugar

½ cup heavy cream

6 Tbsp. unsalted butter ¼ tsp. kosher salt

or until lukewarm.

6. To make pie: Position oven

rack on lowest rung of oven.

Preheat oven to 375°F.

7. Roll out each dough disk on

water by teaspoonfuls to

6-inch diameter. Arrange

moisten, if necessary.

2. Transfer mixture to work sur-

face and press dough together. Divide dough into 12 equal pieces. Flatten each piece into a disk and wrap each disk separately in plastic.

a lightly floured surface to

dough disks on a sheet pan and keep in refrigerator.

8. Lightly press one rolled dough disk into each of six 4-inch

pie dishes. Fold overhanging dough under and lightly

press dough into dishes.

3. To make brown butter: In a

9. Divide apple filling among

um heat, add butter and stir

zle 2 Tbsp. caramel sauce

small frying pan over mediuntil it melts, about 30 sec-

onds. Continue cooking, stirring frequently, until butter is

golden brown and has a nutty aroma, about 2 minutes

longer. Pour butter into heatproof bowl set over ice. Cool brown butter, stirring occasionally, until chilled. Cut

the lined pie shells, then drizover each filling. Divide

chilled and cut brown butter among pie shells. Cover pie

shells with remaining rolled-

out dough disks. Press edges together and fold dough un-

der itself so it is flush with the edge of the pie dish. Crimp dough edges decoratively.

brown butter into cubes and

10. Lightly brush tops of pies with

4. To make filling: In a large pot

with demerara sugar. Using a

reserve in refrigerator.

over medium-low heat, melt butter. Add apples, brown

sugar, all-purpose flour, va-

nilla bean seeds, cinnamon,

ginger, and salt. Cook apples, stirring frequently, until sugar melts and apples have just

softened but are still crunchy,

1. To make crust: In a large

from heat and stir in lemon

sugar, and salt to blend. Add

aside to cool for 10 minutes,

bowl. (The mixture will still

1 egg, beaten to blend

food processor, pulse flours,

Remove from heat and set

about 5 minutes. Remove

juice. Transfer to bowl and cool completely.

beaten egg and sprinkle tops small, sharp knife, cut 4 small steam vents on top crusts.

Place pies on large sheet pan and bake 30 to 35 minutes,

or until crusts are golden and filling is bubbling through

steam vents. Remove pies from oven and brush top

crusts with remaining cara-

mel sauce. Allow pies to cool

on wire rack until warm. Serve warm.

TH E H O L I DAY I S S U E 2025 • S U N S E T

43

diptyqueparis.com

THE GIFT OF

DESIGN Martyn Lawrence Bullard shares his top picks for gifts this season. From nostalgic luxury advent calendars to design objects that will stand the test of time.

44

S U N S E T • TH E H O L I DAY I S S U E 2025

“ Advent calendars have been one of my favorite traditions for as long as I can remember”

says Bullard. “Growing up in England, every child looked forward to opening that little door each morning and finding a picture and a bit of chocolate before school. As adults, we’re spoiled with luxurious versions. Liberty of London’s beauty-filled calendar is one of my favorites, with a surprise fragrance or cream each day. It feels like receiving a gift every morning. I buy them for my nieces and nephews, and last year I gave them to all my staff and clients, now everyone is hooked. Today, advent calendars come in every form: chocolates, food goods, candles, beauty products, perfumes. They’re the perfect present, especially for friends you won’t see in person. Sending one is a way to bring daily joy and make them think of you all season long. Other favorites of mine include Augustinus Bader, Diptyque, Fortnum & Mason, and Jo Malone.”

fortnumandmason.com

augustinusbader.com

libertylondon.com

jomalone.com TH E H O L I DAY I S S U E 2025 • S U N S E T

45

Ruggable

Addison Ross

For Design Lovers

Addison Ross Lacquer Pepper Mill Sleek lacquered mills in a rainbow of

colors. Functional, playful, and always

welcome in the kitchen. addisonross.com

Ruggable Snake Motif Rug

These washable rugs were designed

by Bullard with a symbolic serpent motif representing eternity and rebirth.

CB2

ruggable.com

CB2 Tortoiseshell Serving Bowl

Affordable glamour with a timeless

tortoiseshell finish. Ideal for serving,

styling, or gifting as a chic hostess present. cb2.com

Ginori 1735 “Il Viaggio di Nettuno” Tray Historic Italian porcelain meets contemporary illustration in this playful Roman

sketch design. A cheeky, timeless addition to any tabletop. ginori1735.com

Chrome Hearts Candle

Rock ’n’ roll luxury meets French crystal in

this candle collaboration. When the scent Ginori 1735

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S U N S E T • TH E H O L I DAY I S S U E 2025

is gone, the etched vessel lives on as a Chrome Hearts

collectible. chromehearts.com

Five Oceans

Twenty-One Rivers

Seven Continents

CST# 2052644-40

#1 for Rivers #1 for Oceans Five years in a row

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For Women Rick Owens GrecianInspired Dress

Draped elegance with timeless

lines, this Rick Owens creation is

wearable for decades. A sophis-

ticated choice for holiday parties

Aerin Lauder

and beyond. rickowens.eu

Aerin Lauder Mahjong Set Mahjong gets a glamorous

upgrade with Aerin’s luxe set,

perfect for the game devotee.

A trend-forward gift that’s as

social as it is beautiful. aerin.com

Dr. Barbara Sturm Gift Set

Dr. Barbara Sturm’s most coveted products, tucked into a Bullard-

designed makeup bag. Skincare luxury at its finest, ready for gifting. drsturm.com

Dries Van Noten "Fleur du Mal" Fragrance

A lush, rose-forward floral with

impressive longevity, presented

in a striking purple-and-tortoiseJonathan Adler

shell bottle. So beautiful, it’s as

much an object of design as a scent. driesvannoten.com

For Men

Jonathan Adler Snake Backgammon Set

A witty, decorative backgammon board. Beautiful open on a

coffee table, even when not in

Rick Owens

play. jonathanadler.com

Lulu Powers Cocktail Shaker

Dr. Barbara Sturm

Lulu Powers’ playful 32 ounce

Sparky cocktail shaker elevates

any home bar with instant character. lulupowers.com and bloomingdales.com

Officine Universelle Buly Body Oil

Parisian elegance in a bottle,

this neoclassically packaged

body oil hydrates while imparting a sophisticated, lasting scent.

Lulu Powers

48

Perfect as a signature alternative Dries Van Noten

S U N S E T • TH E H O L I DAY I S S U E 2025

Officine Universelle Buly

to cologne. buly1803.com

S P O N S O R E D

Holiday E N T E R TA I N I N G

THE FEEDFEED

It’s celebration season throughout the West and we’re serving up fresh ideas for a very delicous holiday.

Dec_Jan 26 ADV Entertaining Intro SHIP.indd 49

10/6/25 6:56 PM

SPONSORED

In California, the festive season plays by its own rules. Some mornings call for a cozy sweater and a warm cup in hand.

Others are all golden sunshine and open windows. Snow is optional. But one thing always signals the start of the season: that first sip of rich, flavored, or spiced coffee.

No one captures that feeling quite like Don Francisco’s Coffee. Roasted in Los Angeles, this family-owned brand with 150 years of expertise crafts seasonal favorites that bring a nostalgic sense of comfort and warmth to the season. Made with 100% Arabica beans, the lineup features classics like Cinnamon Hazelnut and Vanilla Nut, along with new favorites in the making: Salted Caramel and Maple Pecan.

Don Francisco’s flavored coffees make every moment feel festive, whether it’s a slow weekend morning, holiday baking, mixing up a unique coffee cocktail, thoughtful gifting, or evenings when everyone lingers a little longer at the table.

They also pair beautifully with cookies, pies, or any fresh-from-the-oven treat.

Savor the flavors of the holidays with Don Francisco’s coffees. Shop your favorite flavors and discover festive recipes at DonFranciscos.com.

Dec_Jan 26 ADV Don Franciscos SHIP.indd 50

HAZELNUT COFFEE STUFFED FRENCH TOAST PREP TIME: 20 Minutes (Plus 1 hour to overnight for chilling) TOTA L T I M E : 35-40 minutes Makes 6-8 servings

FOR THE F R E N C H TOA S T: 1 cup Don Francisco’s Hawaiian Hazelnut Coffee (brewed and cooled) 1 cup milk 5 large eggs 1/4 cup sugar 1 tsp. vanilla extract 1 tsp. ground cinnamon A pinch of salt 1 loaf of brioche or challah bread, sliced thick Butter or cooking spray (for greasing)

FOR THE HAZELNUT CREAM FILLING: 8 oz. cream cheese, softened 1/2 cup chocolate hazelnut spread 2 tbsp. powdered sugar 2 tbsp. Don Francisco’s Hawaiian Hazelnut Coffee (brewed and cooled) GARNISH: Powdered sugar Fresh berries (optional) Whipped cream (optional) Maple syrup (optional) H OW TO MAKE: 1 . B rew 1 cup of Don Francisco’s Hawaiian Hazelnut Coffee and let it cool to room temperature. Brew an additional 2 tablespoons for the filling.

2. In a medium bowl, combine softened cream cheese,

hazelnut spread, powdered sugar, and 2 tablespoons of cooled coffee. Beat until smooth and creamy.

3. Take two slices of thick-cut bread and spread a generous layer of the hazelnut cream filling on one slice. Place the other slice on top to create a sandwich. Repeat with the remaining bread and filling.

4. In a large bowl, whisk together cooled coffee, milk, eggs, sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined.

5. G rease a 9x13 inch baking dish with butter or cooking spray.

Arrange stuffed bread sandwiches in the baking dish in a single layer. Pour the custard mixture

evenly over the stuffed bread, ensuring each piece is well soaked. Gently press the bread down to help it absorb the custard. Cover and refrigerate for at least 1 hour, or overnight for best results.

6. Preheat your oven to 350°F (175°C).

Remove baking dish from the refrigerator and let it sit at room temperature while the oven preheats.

Bake, uncovered, for 35-40 minutes or until French toast is golden brown and the custard is set.

Allow baked French toast to cool for a few minutes before slicing and serving.

Dust with powdered sugar and serve with fresh berries, whipped cream, and maple syrup if desired.

DON FRANCISCO'S

A Flavorful, California-Roasted Holiday Coffee Tradition That Says ‘The Holidays Are Here’

10/6/25 6:52 PM

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SPONSORED

Comfort Food with Pistachio Plant Protein If you want the ultimate in healthy, plant-based comfort food that also packs a protein punch, you will want to add organic pistachios to your next grazing board. The no-shell organic flavored pistachios from Nichols Farms have something for every taste. But if you’d like to create a delicious, savory addition to elevate your game-day spread, look no further than the below recipe from The Feedfeed, who have made Nichols Farms their pistachio of choice!

Recipe By Lisa Thompson @lmsthompson

Making biscuits from scratch is easier than you think. We love these versatile biscuits that are surprisingly simple to put together—with a few handy tips! Make sure you keep your ingredients cold: this will make your biscuits light and airy. Next, by stacking and folding the dough, you’ll be able to create perfect buttery layers.

For added flavor, Nichols Farms Organic Rosemary Garlic Pistachios bring a bold, aromatic twist to this classic recipe, adding both texture and a unique spin. Whether you’re serving these with soup, roasted meats, or a festive brunch spread, they’ll steal the spotlight.

Dec_Jan 26 ADV Nicolas Farms SHIP.indd 52

FLAKY ROSEMARY GARLIC PISTACHIO BISCUITS INGREDIENTS: 4 cups AP flour, spooned and leveled 1 teaspoon kosher salt 1 cup @nichols.farms Rosemary Garlic Pistachios 1 cup cold buttermilk 1/4 cup cold sour cream 1 tablespoon baking powder 1 teaspoon baking soda 3 sticks cold unsalted butter Buttermilk, beaten egg, or milk, for brushing H OW TO MAKE: 1. S tir buttermilk and sour cream until combined. Refrigerate until ready to use.

2. C hop the pistachios in a food processor, reserving 2 tablespoons for topping.

3. C ombine flour, baking powder, baking soda, salt, and the chopped pistachios in a large bowl.

4. C ut or slice the butter into very thin pieces with a sharp knife or a mandoline slicer.

5. Add the butter to the dry ingredients and toss to coat. Rub the butter into the flour with your hands until most of the butter is smaller than a pea and well is distributed.

6. Add the cold buttermilk and sour cream to the bowl and stir with a fork until incorporated.

Squeeze the dough together with your hands to bring it together, it’s okay if it’s a little crumbly.

7. Turn dough out onto a clean work surface and roll into a 1/2 ” thick rectangle. Cut the dough into 4 equal pieces, then stack them, pressing to adhere. Roll dough to about 1” thick. Trim the edges, if desired, and cut into 8 equal squares. Transfer biscuits to a baking sheet lined with parchment paper and refrigerate for 20 minutes.

8. Preheat oven to 350F. 9. B rush the tops of the biscuits with buttermilk, beaten egg, or heavy cream, then sprinkle with the remaining chopped pistachios.

10. Bake for 25 minutes.

THE FEEDFEED

Flaky Rosemary Garlic Pistachio Biscuits

10/6/25 6:58 PM

Quality Pistachios for Generations

Nichols Farms is a family-owned pistachio grower out of the San Joaquin Valley.

Our family cares about bringing the best-tasting organic pistachios to your table and taking care of the land while we do it.

California Grown Pistachios

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10/5/25 9:05 PM

More than dining... It’s an Experience!

From craft cocktails to chef-driven classics, Trio Palm Springs is your go-to destination for an unforgettable night out.

Whether it’s date night, a lively evening with friends, or a corporate dinner, Trio delivers vibrant energy, delicious food, and attentive service.

Come see why locals call Trio their favorite restaurant in Palm Springs.

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10/5/25 9:41 PM

HOME & GARDEN Desert Gem With a midcentury pedigree, an unmatched view, and polished interiors by Dunbar Road, this William Cody-designed home is golf course living at its finest.

Story by CH RI STI N E LE N N O N Photographs by TH O MAS J. STO RY

Two golf carts, a refurbished gold vintage Western and a new white Luxe cart (pictured), share space in the driveway.

TH E H O L I DAY I S S U E 2025 • S U N S E T

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S U N S E T • TH E H O L I DAY I S S U E 2025

The view of the 18th hole Left: The layout of this William Cody-designed home remains untouched, but Carla Fonts of Dunbar Road Design upgraded the finishes.

New pocket doors open up to the large pool deck and golf course views. Creamy terrazzo floors keep the living, dining, and kitchen area light and bright. Right: Fonts in a pink guest room. Dress by Tuckernuck.

at the Eldorado Golf Course in Indian Wells, California, is as iconic as any you’ll ever see. Slender palm trees reach into an endless blue sky. Dusty desert hills loom in the background. And the surrounding streets, many of them quiet cul-de-sacs, are dotted with neat, flat-roof houses, some designed by William Cody, the renowned midcentury architect who also built the nearby clubhouse—a 1957 masterpiece.

Cody studied architecture at the University of Southern California and worked for Sunset favorite Cliff May in the 1940s. After graduating, he set up shop in Palm Springs, where he left an indelible mark on the community, and his legacy lives on.

TH E H O L I DAY I S S U E 2025 • S U N S E T

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Built for entertaining, the home has a small wet bar adjacent to the dining area, concealed by folding doors. Fonts paired a modern stone-top oblong table with more traditional upholstered dining chairs, blending two disparate styles to bring some warmth and comfort into the home.

58

Anyone lucky enough to snag one of these coveted homes has a rare opportunity to shepherd a piece of California history into a new era and embrace a bygone glamour that’s worthy of the locale. The current owners of this 1964 desert retreat, Elizabeth and Jeff Fronterhouse of Dallas, Texas, understood the assignment when they hired Carla Fonts of Dunbar Road Design to help them turn it into a winter and spring golf getaway for family and friends. Starting with a fresh canvas of new terrazzo flooring and painted walls, maintaining the original floor-to-ceiling glass windows, Fonts channeled the cheerful but sleek aesthetic of famous area residences like

S U N S E T • TH E H O L I DAY I S S U E 2025

Sunnylands and the Guggenheim house. And since Tom Ford has a house just two doors over, she was in excellent company.

“With the walls being white and the marble and floor being more earth tones, the fabrics, tile, and wallpapers were fun places to add color,” Fonts says.

“I love the bold colors of midcentury design that remind me of the desert: orange, yellow, and green.

I was also inspired by the vibrant aesthetic of that William Cody era.”

Fonts created a clubby yet elegant retreat with plenty of cozy conversation areas, one organized around the original fireplace. Her team installed

Orange striped fabric from Giati Elements adds a pop of color to the outdoor seating areas. Furniture by Link; umbrellas by Santa Barbara Designs.

TH E H O L I DAY I S S U E 2025 • S U N S E T

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“ I love the bold colors of midcentury design that remind me of the desert: orange, yellow, and green.”

Every room in the house, aside from the bath and powder rooms, has direct access to the outdoors.

Two layers of curtains are required to filter light and create privacy in the bedrooms, but the glass in the common living spaces remains uncovered.

A gas-fueled fire bowl is somewhat concealed in the square planting area on the pool deck.

TH E H O L I DAY I S S U E 2025 • S U N S E T

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A custom sofa was built with scalloped detailing at the arms and the back, which is visible through the large windows. Lime pillows with geometric decorative tape and custom swivel chairs in a subtle pattern are an elegant interpretation of midcentury chic.

doors that open completely to the pool deck and the view.

At the heart of the home is a sunken bar with elaborate green mosaic tile, brass and glass shelving, and custom swivel chairs.

“We have most of our furniture back in Dallas, where we have relationships with artisans and workshops,” Fonts says, noting it’s easier for her team to keep an eye on quality control and furnish a house like this when they’re working remotely.

The kitchen is all-white and minimal, with a handful of custom counter stools. Each of the home’s four bedrooms has an upholstered bedframe with a headboard in sorbet-colored performance velvet. Custom-built cabinets in the ensuite bathrooms and wardrobes have doors with caned details. Brass sconces from Visual Comfort and The Urban Electric Co. create a glowy interior light that’s also beautiful when viewed from the outside looking in, an important consideration for a majority glass structure. And the brass light fixture above the dining table from Rosie Li, a Chinese-American Rhode Island School of Design graduate who works out of her studio in New York, is like a perfect sculptural statement necklace to finish the look.

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S U N S E T • TH E H O L I DAY I S S U E 2025

Brass sconces create a glowing, reflected light throughout the home. Custom swivel counter stools and creamy marble keep the kitchen simple and functional.

A sunken bar inspired by clubby boutique hotels is at the heart of the house, and it is the locus for entertaining after a round of golf. Deep, upholstered chairs are designed to swivel so guests aren’t closed off from the rest of the room. Floral print dress, Natalie Martin.

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In the carport, in another stroke of scene-setting genius, two golf carts inspired by vintage luxury cars are parked and ready to hit the links.

“I can’t take credit for those,” says Fonts. “The owners found them, and they’re brand-new.”

Because Fonts is from Texas, and one of her earliest design influences was her Cuban grandmother’s regal Palm Beach, Florida, home, she is hardwired to design for gracious hosting. As a result, there are thoughtful, bespoke touches inside every drawer.

Custom embroidered napkins, hand towels, and

S U N S E T • TH E H O L I DAY I S S U E 2025

printed cocktail napkins, as well as barware with a classic palm tree logo, are just a few of the finishing touches.

Fonts has recently expanded her business by opening an office in London, and now that she’s mastered the often-complicated building codes and standards California requires, she’s eager for future Western visits.

“This house was our first in the area, and we just completed our second project in Palm Springs,” she says. We hope it’s not the last.

Each of the four bedrooms features a different shade of upholstered bedframe, Peacock Alley linens, and a cheerful mix of photography and vintage, collected art.

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Y O U R

structuring food forests. Start by improving the soil and layer in

WINTER GARDEN CHECKLIST

native nitrogen fixers, like lupine or ceanothus, or groundcover

herbs like yarrow, comfrey, and

native strawberries, which thrive

Winter is go-time for gardeners.

Here's what to do in your garden now, no matter where you are in the West.

Plant erosion-fighting trees

and shrubs now while the soil is soft with wet weather. Try toyon for evergreen structure and

Story by KRI STI N G UY

winter berries, chaparral currant mingbird snacks, or Western

redbud for sculptural form that blooms magenta in March.

66

doubles as erosion control.

HARVEST Harvest Meyer lemons, man-

darins, and olives while practic-

ing some new preserving methods. Salt-cured olives or citrus

around existing fruit trees.

for midwinter flowers and hum-

drought-tough accent that

peels can be turned into homemade cocktail bitters or natural cleaners.

Try some new flavors in your

winter baking, like candied

feijoa skins for something unexTuck in native groundcovers

coastal creep and edible perks,

and quietly support the ecosys-

shady slopes, or purple three

to hold soil, suppress weeds,

tem. Plant beach strawberry for

S U N S E T • TH E H O L I DAY I S S U E 2025

creeping mahonia to lock in awn grass for a swaying,

pectedly bright, or manzanita

berries that can be ground into a tangy pink sugar that tastes like sour apple candy.

SYLVIA HARDY

PLANT Winter is the time to start

This firepit lounge, designed

by Nectar Landscape Design, comes alive with silvery sages, feathery grasses, and artichoke foliage that create a calm, unified palette. A blossoming Magnolia soulangeana takes center stage, framed by LAUN chairs and grounded with flagstone and gravel from Sunburst Decorative Rock.

Turn to the garden for gifts

that smell like the season.

Snip bay laurel for simmer pot bundles, gather juniper sprigs

or pepperberries for wild-craft-

ed wreaths, or dry lavender

Rooted Resolutions This year, resolve to reconnect—with your garden, your senses, and your wild self.

and native sages for hand-

made bath salts and aromatic bundles.

MAINTAIN Let winter teach you some-

thing by starting a garden

observation ritual. Take five

minutes each morning to note what’s blooming, visiting, or

decaying. Track rainfall, bird

sightings, and moon phases in a notebook or sketchpad—this slow data shapes your spring

planning better than any app.

Allow native plants and

hedges to take shape instead

of pruning everything into submission. Step away from the

trimmers and observe how your plants naturally grow. Looser

silhouettes not only save you time but also create better

cover for birds and butterflies.

Curate a seasonal soil pantry

by keeping a stash of local

compost, worm castings, leaf mold, and crushed eggshells in bins or bags, ready to top-

dress containers and perennial beds—consider it your winter garden wellness cabinet.

PROTECT Build brush shelters or habi-

tat zones by using pruned

branches and fallen limbs to layer brush piles for birds,

lizards, and small mammals.

Extend your harvest by using

coldframes or cloches for winter greens. Even repurposed

clear storage bins can be used for those who love to DIY.

Give frost-sensitive plants a

SYLVIA HARDY

more beautiful backup: Wrap

citrus and succulents in repur-

posed linen or burlap, supported with bent willow hoops or tomato cages.

Big change doesn’t require a total overhaul.

In the quiet months of winter, when much of the garden is resting, there’s an unexpected richness just below the surface. It’s a time for reflection, small shifts, and sensory immersion—the kind of recalibration that doesn’t require a to-do list or a total renovation. For Neive Tierney and Stephanie Lin, the duo behind Los Angeles and Santa Barbara-based firm Nectar Landscape Design, this slower season offers exactly what many of us crave: a chance to reconnect with intention. Think of this season as a poetic lens to look at the landscape—and a compelling argument for skipping the performative pressure of New Year’s resolutions in favor of mindful presence. With a restorative design philosophy rooted in ecology, balance, and beauty, Tierney and Lin invite us to treat our gardens as places of return, not reinvention. In the spirit of a more grounded start to gardening season, we asked them to guide us through a handful of intentional shifts—gentle, achievable ways to cultivate calm and connection, from the ground up.

Less Can Truly Be More In the quiet of winter, it’s

easy to feel pressured to

overhaul your garden or your life. But for Tierney and Lin,

this season is an invitation to listen instead of do. “We appreciate when clients al-

intentional edits. A soft, re-

storative space might call for filtered light, grounding textures, and quiet corners.

Making an oasis meant for gathering may prioritize

openness and movement.

ready know their property,”

Lin says. “There’s something

Designing for Emotion, Not Just Aesthetics

to be said for experiencing how the seasons and light

Before a single plant goes

shift in a place.” Their work

into the ground or hardships are considered, the design-

begins in the in-between, not

with dramatic makeovers but with small shifts and

ers begin by asking clients

a deceptively simple ques-

tion: How do you want to feel

Nectar creates a “secret jungle” by turning an ordinary cinder block wall into a playful pink backdrop, setting the stage for a tropical-inspired escape behind the ADU. The cobblestone patio adds rich texture underfoot, while bold plantings—like passion vine, agaves, and Leucadendron ‘Safari Sunset’— bring in the lush drama of Venice Beach without the high-water needs. in your garden? “It always catches people a little off

guard,” Tierney and Lin say.

“But then they smile, take a deep breath, and answer

clearly. It’s almost like their

whole body already knows.”

TH E H O L I DAY I S S U E 2025 • S U N S E T

67

Based in Los Angeles and Santa Barbara, the team at Nectar Landscape designs gardens as sensory experiences—engaging the senses, slowing us down, and reconnecting us with nature through environments that invite calm in the present moment.

Building Ritual and Resilience You don’t have to overhaul your yard to

start tending it differently; you just have to show up. Whether it’s a morning watering routine or a quiet evening dead-

heading, these small gestures become

rituals. Nectar recommends starting with Tapping into emotion first—

something as simple as pruning: “Trim-

moodboards—creates a garden

know all about horticulture to start. Just

Clients share they want a place

great for those of us who need to feel

rather than Pinterest boards or

ming is for everyone! You don’t need to

that’s more than a pretty picture.

go small. It’s meditative, and especially

for their morning coffee, reading,

productive, even in downtime.”

or letting their kids roam barefoot

of indecision about what to do next in

The space begins to take shape

ple: Don’t wait for a master plan. Plant

while the adults lounge nearby.

your outdoor space, their advice is sim-

not just visually, but experientially.

something. Start in a corner or an obvi-

often pose: What were your child-

not have to be thought out before you

Another question Tierney and Lin

5

Mindful Practices to Ground Your Year Outdoors

This season, slow down with smaller, soulful

rituals that help you reconnect with your land,

your body, and your breath. We asked the team

put your first plant in the ground.

they were free to play, explore, and

Designing Around the Senses

signing from this emotional place

rare places where we can intentionally

means tuning into sensory cues

reconnect. “It’s a connection point to the

that support those feelings. “We talk a

natural world—and we can design for

feeling of being surrounded—softened—

That means creating space not just for

canopy overhead, layered textures

ture has the special ability to entice all

trickling water to muffle city noise, sen-

the team says. “There aren’t that many

lot about the green hug,” Lin says. “That

specific experiences. How cool is that?”

by planting.” Whether it’s a shady tree

beauty, but for how we feel. “Being in na-

along the path, or the gentle sound of

of our senses in a way that is grounding,”

sory elements aren’t just decorative.

opportunities to play with this sort of

Listening to the Land

thing beautiful that also benefits pollina-

bodily relationship while making some-

“The ideal design is already hidden in

to design their own sensory-rich spaces?

listen closely enough to find it.”

most overlooked sense in the garden.

coffee or tea outside—even if it’s just for a

like a map, decoding sun exposure, soil

their eyes and let themselves experience

bird calls, the rhythm of a waking garden.

through the space. “There are always

tures underfoot. “Intentionally touch a

stays heavy or dry slopes where topsoil

Touch is such a powerful way to bring

into the garden without the overwhelm.

68

Nectar believes the garden is one of the

tor species … It’s magic-making!”

calming, approachable ways to bring intention

2 3 4 5

imagine without constraints. De-

For Nectar, the starting point of any gar-

at Nectar Landscape Design to share five

1

ous blank space. The whole garden does

hood memories of outdoor spac-

es? Most people recall a time when

THE LESS-IS-MORE GARDEN GUIDE

And if you’re feeling stuck in a spiral

den isn’t a wishlist—it’s the site itself.

So what gets left out when people try

the land,” the team says. “Our job is to

Tierney and Lin don’t hesitate: Feel is the

This means reading the landscape

They often encourage clients to close

few minutes. Notice the changing light, the

quality, and especially how water moves

the temperature on their skin or the tex-

Look up from below: Lie down on a

remnants—pooled areas where the soil

leaf or the bark of a tree. Feel the ground.

is thin. These patterns guide grading

yourself into the present moment.”

Begin with a sip of morning light:

Bundle up if needed, and try taking your

blanket or chaise and observe the trees

overhead. Let branches and sky become your ceiling.

Reconnect under the stars: Make time to sit outside at night. Breathe. Look up. Let

the vastness of the sky shift your perspective.

Sketch something growing: Pick a plant. Observe it closely. Try drawing its

leaves or structure, not for perfection but rather for presence.

Visit a nursery with no agenda: Wan-

der a favorite local nursery with no intention to buy—just to observe, touch, and dream.

S U N S E T • TH E H O L I DAY I S S U E 2025

decisions and planting strategy.”

When it comes to the plant palette,

By collaborating with the property

“We love California natives—they have

helps clients create landscapes that are

but we often pair them with plants that

sive over time. “Working with the land

leucadendrons from South Africa or

ing—existing grade changes, natural

edible plants, fragrant herbs, fruit trees,

gardens that require less maintenance,

for her clients and project locations. The

nected from the start.”

sons and keep inviting you back.

rather than imposing on it, the team

so much seasonality, and that’s great—

more resilient and less resource-inten-

are more evergreen or consistent, like

means honoring what’s already work-

agaves from Mexico.” Nectar also folds in

drainage, light conditions. It results in

and species that hold cultural meaning

cost less to build, and feel more con-

result? Gardens that grow with the sea-

NAOHMI MONROE

gathering monthly with friends,

A

Posh Play This holiday season is all about gifting goods that are designed for fun without compromising flair.

Transform your backyard into a space where style meets playfulness with these elevated

outdoor essentials. From sleek lawn game sets

that add a touch of vintage charm to your next

B

gathering to a minimalist mod kids’ play structure that sparks imagination while complementing your outdoor aesthetic, these gifts are a celebration of gatherings to come— promising sun-soaked afternoons and backyard fun just around the bend.

A Bijou Build Mainstay Keep kids entertained

with this modern, inter-

changeable playhouse system that grows with

your child’s imagination and play needs while enhancing your out-

door aesthetic. $699;

acacia wood and

designed for all ages to enjoy. $59.99;

elakaioutdoor.com

E Lucite Jumbling Tower Add a pop of color to game night with this

vibrant ombre Lucite

bijoubuild.com

jumbling tower. Equal

B Eames

sophisticated, it’s a

Playing Cards Elevate game night with

parts playful and

perfect centerpiece

for fun and style. $150;

this playful deck in-

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Eames “The Little Toy”

F Wonderscapes

spired by the iconic designs. A perfect

blend of midcentury

charm and modern fun.

mesmerizing wooden

C Wooden

display, it’s a blend of

with this compact and stylish wooden code-

breaker game. A time-

less challenge, perfect for quiet moments or

competitive play. $20;

Designed for play or

creativity, focus, and

beauty. $145; artofplay. com

G You and Me Ping-Pong Table Serve up style with this

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D Elakai Outdoor Ring Toss

surface. Built for play

erings or a bit of friendly competition, this beautifully crafted ring toss

game is made from rich

F

sleek ping-pong table

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Perfect for casual gath-

E

landscapes with this balancing game.

Put your logic to the test

D

Create your own artful

$18; eamesoffice.com

Codebreaker Game

C

modern dining or work and designed to

elevate your outdoor or indoor space. $4,620; 2modern.com

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TH E H O L I DAY I S S U E 2025 • S U N S E T

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DRINK the ISSUE The Sunset Wine Club features the best bottles in the West, perfectly paired with recipes in the magazine.

There’s no easier way to drink well than the Sunset Wine Club, a selection of story-worthy wines produced by the top vintners in California, Oregon, Washington, and beyond—delivered straight to your door. We’ve partnered with the country’s premier online wine retailer, Wine Access, to curate a standout mix of reds, whites,

bubblies, and rosés. Think of each delivery as a box of aperitifs, party-ready bottles, and weeknight dinner solutions. Even better, they’ve been selected to go with the recipes and menus in the issue you’re holding in your hands. As a member of the Sunset Wine Club, you will receive the following exclusive benefits: Six Story-Worthy Wines, Shipped Every Three Months Each bottle is thoughtfully crafted by a group of diverse, environmentally responsible winemakers.

Sunset Recipes, Profound Pairings Every bottle comes with exclusive tasting notes and suggested pairings for Sunset recipes, hand-picked by sommeliers.

First Shot at Rare Gems and Icons You’ll be first in line to claim the newest, highly allocated wines.

These are bottles Sunset editors stand behind and serve in their own homes.

Subscribe to the Sunset Wine Club and you’re not just getting wine shipments. You’re getting a taste of the magazine’s featured selections and the captivating story behind each bottle. It’s an invitation to sit and sip at the Sunset table. $120 per shipment.

VISIT SUNSET.COM/WINECLUB OR SCAN THE QR CODE

WINES IN OUR NEXT!T SHIPMEN

2021 Parkhurst Wine Cellars Pinot Meunier Rogue Valley Oregon PAIRS WITH: MapleGlazed Salmon (page 73). The wine’s juicy red fruit and soft tannins balance the sweet-savory glaze, while its vibrant acidity lifts the richness of the salmon.

Dec_Jan 25 Wine Club SHIP.indd 70

NV VARA Silverhead Brut Albuquerque New Mexico PAIRS WITH: VanillaGlazed Doughnuts (page 77). A decadent dessert pairing. The crisp bubbles and bright citrus cut through the doughnut’s sweetness, while complementing the vanilla with subtle brioche notes.

2023 Courtney Benham Cabernet Sauvignon Napa Valley

2021 Harrow Cellars Sauvignon Blanc Russian River Valley

PAIRS WITH: Sweet Pinyon Griddle Cakes With Chia Berry Jam (page 74). This Cabernet’s dark fruit and spice stand up to the sweetness of the cakes, while mirroring the ripe berry flavors.

Proof that brunch isn’t just for Champagne.

PAIRS WITH: West Coast Oysters With Dried Salmon, Manzanita Powder, And Wood Sorrel (page 75). The wine’s zesty acidity and herbaceousness enhance the briny, mineral-driven dish and echo the forest floor aromatics of the sorrel.

2020 Gard Vintners Vaucluse Rhône Blend Lawrence Vineyard Royal Slope Washington PAIRS WITH: MapleGlazed Salmon (page 73). This Rhône-style blend’s warm spice and dark berry fruit play off the maple glaze’s sweetness, while its plush texture complements the fatty richness of the fish.

2022 Hook & Ladder Cabernet Franc Los Amigos Ranch Chalk Hill PAIRS WITH: Sweet Pinyon Griddle Cakes With Chia Berry Jam (page 74). The Cabernet Franc’s lifted red fruit, herbal tones, and spice offer a savory contrast to the sweet, nutty cakes and accentuate the wild berry character of the jam.

10/7/25 8:31 AM

REPRINTED WITH PERMISSION FROM TURTLE ISLAND: FOODS AND TRADITIONS OF THE INDIGENOUS PEOPLES OF NORTH AMERICA BY SEAN SHERMAN WITH KATE NELSON AND KRISTIN DONNELLY © 2025 BY SEAN SHERMAN. PHOTOGRAPHS COPYRIGHT © 2025 BY DAVID ALVARADO. ILLUSTRATIONS COPYRIGHT © 2025

BY JIMMY DEAN HORN JR. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE.

FOOD & DRINK

Western Traditions Sweet pinyon griddle cakes with chia berry jam.

These inspiring dishes from chef Sean Sherman’s epic new cookbook, Turtle Island, give a taste of the ongoing evolution of Indigenous Western cuisine.

TH E H O L I DAY I S S U E 2025 • S U N S E T

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© 2025 DAVID ALVARADO

MAPLEGLAZED SALMON Salmon is a sacred food for Indigenous peoples in the Columbia Plateau, just as it is for people near the coast. While maple trees are not native in the region, bigleaf maple trees grow not too much farther west. Syrup from this Western maple is deep in flavor with molasses-like notes. If you can find it, use it in this glaze, which is enlivened with vinegar and sumac, but any maple syrup will work well.

S E R V ES 4 1 skin-on wild salmon fillet (1 ½ lbs.) ¼ cup maple syrup

2 tsp. apple cider vinegar 2 tsp. sunflower oil

1 tsp. ground sumac ½ tsp. onion powder Sea salt

1. Preheat the oven to 375°F. Line a

sheet pan with parchment paper or aluminum foil. Note: To line the

pan, you can use parchment, but

if you’d like a more richly browned salmon, line the pan with foil so that you can finish it under the broiler.

2. Place the salmon on the pan skinside down. Feel for any remaining pin bones and use tweezers to extract them as needed.

3. In a small bowl, whisk together

the maple syrup, vinegar, oil, su-

mac, and onion powder. Use this

glaze to brush the fish, then season well with sea salt.

Long before there was a border to cross or map to trace, the land we call the West was part of Turtle Island, a name used by many Native cultures for the North American continent, rooted in creation stories and a shared worldview of balance between people and place. In his new book, Turtle Island: Foods and Traditions of the Indigenous Peoples of North America, America, Oglala Lakota chef Sean Sherman brings readers into that worldview, region by region and recipe by recipe.

Sherman, a three-time James Beard Award winner and the force behind groundbreaking restaurant Owamni in Minneapolis, has spent the last decade working to revitalize Native food systems and reintroduce Indigenous cuisine to the American table. His approach is thoughtful and deeply researched, shaped by time spent in tribal communities across the continent and grounded in his own memories of growing up on the Pine Ridge Reservation in South Dakota. The book reflects that scope and care, combining accessible recipes with stories of landscape, culture, and survival.

The foods featured in Turtle Island are tied to place and season.

Wild rice harvested from canoes in the Great Lakes, corn and chiles dry-farmed in the Southwest, fish pulled from icy northern waters, and game meats like duck and

4. Bake for 5 minutes, then brush

again with the glaze. Continue

baking for about 5 minutes longer, or until a thermometer inserted into the thickest part registers

145°F, depending on the thickness of the fillet. (If the fish was frozen

previously, you can cook it slightly less if you prefer salmon cooked to medium.)

© 2025 DAVID ALVARADO

5. If you’d like a bit more caramelization, broil the fish on high heat for 1 to 3 minutes.

6. Let the fish rest for a few minutes, then cut into portions and serve,

accompanied by cooked camas, if desired.

Chef Sean Sherman TH E H O L I DAY I S S U E 2025 • S U N S E T

73

Fr

om

Open ing Pa

ge

SWEET PINYON GRIDDLE CAKES WITH

CHIA BERRY JAM

During pinyon season, you sometimes see sweet or savory pancakes using these pine nuts. At times, the nuts are folded into a batter whole. Other times, they’re ground into a flour, as they are here, to create almost buttery-rich cakes. Instead of supplementing the cakes with wheat flour the way people commonly do now, these honey-sweetened cakes are made almost exclusively with the pine nuts and just a little bit of cassava flour, which gives them a lightly springy texture and helps them hold their shape.

To quickly thicken a berry jam to serve alongside, I reach for another regional staple: desert chia seeds. It’s okay to use store-bought pine nuts and chia seeds here.

S E R V ES 4 FOR THE JAM:

2 cups local berries, such as serviceberries, currants, or thimbleberries (or raspberries), fresh or frozen

2 Tbsp. desert chia seeds or other chia seeds 1 tsp. rose hip powder

1 to 3 tsps. warm honey, as needed Pinch of sea salt FOR THE CAKES:

1 cup pinyon pine nuts, or other pine nuts ¼ cup water

1 Tbsp. honey

¼ tsp. fine sea salt

¼ cup cassava flour

3 Tbsp. sunflower oil

1. Make the jam. In a medium saucepan, cook the berries

over medium heat, stirring frequently and mashing with a spoon for about 5 minutes, or until they start to burst

and break down. Stir in the chia seeds and rose hip powder, and the jam will start to thicken quickly as the chia seeds hydrate. Add the honey 1 tsp. at a time, and stir.

Taste between each addition and add more as needed.

Let cool. Add a pinch of salt to bring out the flavor. You’ll have about 1 cup of jam. Transfer to a bowl to serve

bison reflect centuries of adaptation to local ecosystems. Sherman builds his recipes around these ingredients, drawing from both traditional techniques and modern kitchen tools. Dishes like sunflower seed “risotto” or wild-rice crusted walleye cakes aren’t reinterpretations so much as continuations.

For Western cooks, the book is a powerful invitation to reconnect with the natural abundance of our region through a lens that predates state lines. The Pacific Northwest’s salmon runs, California’s native greens and acorns, the high desert’s cacti and squash—all of it appears here with clarity and respect. The recipes, organized by ecological region, read like maps of Indigenous ingenuity.

Sherman’s broader mission is to support food sovereignty for Native communities— ensuring access to not just healthy ingredients but also knowledge of how to grow, gather, and prepare them.

In the pages ahead, we’ve selected a few recipes from Turtle Island that speak to the depth and variety of Native foodways. Whatever you prepare, you’ll be cooking with a deeper awareness of the land beneath your feet—and the cultures that have long known how to feed themselves from it.

immediately or to an airtight container and refrigerate for up to 1 week.

pine nuts, water, honey, and salt and purée until smooth.

Add the cassava flour and pulse to form a thick, spoonable batter. If the batter seems too thick or dry, pulse in a little more water 1 tsp. at a time.

3. In a large, well-seasoned cast-iron skillet, heat the oil

over medium heat. For each cake, scoop about 2 Tbsp. of batter into the oil, allowing the batter to spread and form mini pancakes. Working in batches as needed, cook the cakes for about 3 minutes, or until lightly

browned on the bottom, then flip and cook just until the other side is browned.

4. Divide among plates and serve with the berry jam.

74

S U N S E T • TH E H O L I DAY I S S U E 2025

Turtle Island: Foods and Traditions of the Indigenous Peoples of North America, by Sean Sherman with Kate Nelson and Kristin Donnelly ($45; Clarkson Potter)

BOOK COVER: COURTESY OF CLARKSON POTTER

2. Make the cakes. In a food processor, combine the pinyon

WEST COAST OYSTERS WITH

DRIED SALMON, MANZANITA POWDER, AND WOOD SORREL To me, this is the taste of Northern California in one bite: a local oyster, topped with feathery bits of dried salmon, sweet-tangy manzanita berry powder, and lemony wood sorrel. I made 500 of these oysters once at the Worlds of Flavor conference at the Culinary Institute of America in Napa, with only one culinary student helping me. Hopefully, shucking two dozen oysters won’t feel too taxing.

M A K ES 2 D OZ E N OY S T E R S 24 dried manzanita berries or bearberries

½ oz. salmon jerky, torn into small pieces

2 dozen Pacific oysters

24 wood sorrel leaves, for garnish

1. Using a mortar and pestle or a mini food processor, pound or

pulse the manzanita berries to a fine powder. Sift the powder

into a bowl to remove the seeds.

2. Clean out the mortar or mini

food processor and dry it well,

then use it to pound or process the salmon jerky until it’s fluffy.

Transfer to a bowl.

3. Shuck the oysters and arrange

them on the half-shell on a platter or two of ice.

4. To serve, sprinkle each oyster

with equal amounts of the salmon jerky, manzanita powder,

© 2025 DAVID ALVARADO

and a wood sorrel leaf.

SWEET ON GLUTEN-FREE BELATHÉE PHOTOGRAPHY

Three seasonal recipes from Aran Goyoaga’s excellent new master class on baking elevated and artful wheat-free breads.

EXCERPTED FROM THE ART OF GLUTEN-FREE BREAD BY ARAN GOYOAGA. PUBLISHED

BY ARTISAN BOOKS. COPYRIGHT © 2025. PHOTOGRAPHS BY ARAN GOYOAGA.

Seattle-based baker Aran Goyoaga has spent more than a decade developing a new approach to gluten-free bread. Her upcoming book, The Art of Gluten-Free Bread (Artisan), collects the results of that work—clear, carefully tested recipes that cover everything from sourdough boules to laminated pastries.

Goyoaga’s background spans professional pastry, food styling, and photography. She’s a three-time James Beard Award finalist and the author of two previous cookbooks, but this is her most technical and ambitious project to date. Motivated by her own gluten intolerance and shaped by a childhood spent in her grandparents’ bakery in the Basque Country, Goyoaga’s book offers a complete system for baking with alternative grains.

She outlines how to build and maintain a gluten-free starter, mix doughs using ingredients like teff, sorghum, and potato starch, and adapt classic techniques to work without wheat. There are recipes for seeded sourdough, sandwich loaves, flatbreads, and enriched doughs, along with holiday-specific bakes like panettone, star bread, and sufganiyot.

For the holiday season, we’re featuring three standouts from the book.

Goyoaga’s cinnamon buns use a rich brioche dough and are proofed overnight for minimal prep on the day of baking. Her quick brioche recipe delivers light, pull-apart texture with no long ferment, and the same dough is used to make glazed doughnuts with a crisp exterior and soft crumb.

Each recipe is designed to be repeatable, with notes on timing, substitutions, and storage. The book also includes full-page photographs taken

by Goyoaga herself, styled with the same natural simplicity that runs through her writing.

These recipes give gluten-free bakers a dependable set of options for holiday gatherings, but they’re equally suited to anyone interested in working with a broader set of grains.

VANILLAGLAZED

Doughnuts

These brioche doughnuts have become the benchmark for all other doughnuts. They are so tender and fluffy that when people try them, they don’t even know they’re gluten-free. If you want to fill them, don’t cut the hole in the center. After frying, let cool slightly and fill with pastry cream or jam.

M A K ES A B O U T 1 8 D O U G H N U T S FOR THE DOUGH:

Dough for ‘Quickest Buttery Brioche’ (page 78) Tapioca starch, for dusting FOR THE VANILLA GLAZE:

240 grams powdered sugar 50 grams warm water

2 tsp. (8 grams) vanilla extract or vanilla paste

½ tsp. (2 grams) kosher salt

some tapioca starch and cut the dough into rounds. Use a ¾-inch (2 cm.) round

cookie cutter to cut a center circle out of

each round of dough. Place the cut doughnuts on the parchment squares. Cut all the

dough and knead any remaining scraps together, then roll and cut the scraps the same way.

3. Proof the dough. Loosely cover both sheet

pans with a linen towel or plastic and proof until the dough feels light and marshmallow-like, about 40 to 45 minutes.

4. Make the vanilla glaze. In a medium bowl, whisk together the powdered sugar, warm water, vanilla, and salt. Set aside.

5. Fry the doughnuts. About 20 minutes before the dough is done proofing, pour 3

inches (7.5 cm.) of oil into a medium saucepan or dutch oven. Clip a deep-fry ther-

mometer to the side of the pan and heat over medium-high heat to 350°F (180°C).

Place a wire rack over a sheet pan next to

your pan. Use the parchment ends to lift the dough and carefully invert onto the hot oil.

Be careful not to drop the doughnuts in

from high up, or the oil will splatter and can

TO FINISH:

burn you. Do not overcrowd the pan. The

Optional toppings: edible flowers, calendula

rise again. Cook for 1 to 2 minutes on each

chopped pistachios, passion fruit pulp

a perforated spatula to scoop the dough-

Vegetable oil, for frying

petals, rose petals, freeze-dried raspberries,

1. Make the brioche dough. Mix the dough as directed.

2. Shape the doughnuts. Line two sheet pans with 18 3-inch (7.5 cm.) squares of parch-

ment paper. Dust a work surface with some tapioca starch. Knead the dough a few

times, then roll to ¾-inch (2 cm.) thickness.

Dip a 2 ½-inch (6.5 cm.) cookie cutter in

doughnuts will fall to the bottom and then side until golden brown. Use a spider tool or nuts out of the oil and place them on the

wire rack. Continue cooking the doughnuts.

6. Glaze the doughnuts. While the doughnuts are warm, dip them in the glaze. Return them to the rack. Do a second dip for a

thicker coating. If using any toppings, sprinkle them on while the glaze is wet. Serve the doughnuts warm. They are best eaten the same day.

TH E H O L I DAY I S S U E 2025 • S U N S E T

77

some hanging over the edges.

2. Make the yeast-psyllium mixture.

Sprinkle the yeast into a medium bowl.

Add the milk and 1 tsp. of the sugar and whisk until dissolved. Let the mixture sit until frothy, about 10 minutes. Add the psyllium and whisk vigorously until smooth. Let it gel for 5 minutes.

3. Make the dough. In a stand mixer, stir together the potato starch, tapioca

starch, 100 grams sugar, the sorghum flour, salt, xanthan gum (if using), and orange zest. Add the yeast-psyllium

mixture. Snap on the dough hook and mix the dough on low speed. Add the eggs and vanilla. Increase the speed to medium and keep mixing until the

dough comes together, 2 to 3 minutes.

It will look dry and clumpy for the majority of that mixing time, but by the

end, it should come together (or nearly

together) into a ball. Add the soft butter, 1 Tbsp. at a time, while the mixer is

running. Scrape the bowl as needed.

Continue mixing for another minute

until you have a soft and sticky dough that holds together.

4. Shape the dough. Lightly dust a work surface with tapioca starch. Scrape

the dough onto the work surface and knead together a few times, shaping it into a ball. It will be soft, but by this point, it should not be terribly sticky.

Cut the dough into 6 equal pieces

(about 190 grams each). Shape all the

Buttery Brioche

If you don’t have two days to make sourdough brioche, this is a great shortcut.

There is no bulk fermentation either; only one proof and then straight into the oven it goes. The crumb is light, tender, and really fluffy. It is high in starch, but you really need it for brioche. The xanthan gum is listed as optional, but it does help create a crumb that has a bit more layering and pull. If using this brioche recipe to make buns or any variation that requires the dough to be stretched, I highly recommend using the xanthan gum to help provide structure, or the dough can be too soft to handle.

M A K ES 1 LOA F

2 ½ tsp. (10 grams) active dry yeast

245 to 260 grams whole milk or oat milk (see note), heated to 105°F (41°C)

1 tsp. (4 grams) plus 100 grams granulated sugar

30 grams psyllium husk powder 200 grams potato starch

180 grams tapioca starch, plus more for dusting

90 grams sorghum flour

2 ½ tsp. (10 grams) kosher salt

1 tsp. (4 grams) xanthan gum (optional; see note)

1 tsp. (2 grams) finely grated orange zest 3 large eggs, at room temperature

2 tsp. (8 grams) vanilla extract or paste 100 grams very soft (but not melted)

unsalted butter or vegan butter, plus more for greasing

FOR THE EGG WASH:

1 large egg, lightly beaten

1. Prep the pan. Line an 8 ½ - by - 4 ½ - inch (22-by-11.5 cm.) metal loaf pan with a strip of parchment paper, leaving

pieces of dough into tight balls and

place them inside the prepared loaf

pan, snugly next to each other. (Alternatively, if you want to create a bit of a

swirl effect in the crumb, roll each piece of dough into an oval that is about

¼-inch/6 mm. thick. Fold the dough in thirds, like a letter fold, then roll the

dough into a cylinder. Add these pieces of dough into the prepared loaf pan.)

5. Proof the dough. Cover the pan with

a kitchen towel and proof until nearly doubled, 45 minutes to 1 hour.

6. Preheat the oven. Position a rack in the bottom third of the oven and preheat the oven to 350°F (180°C).

7. Bake the brioche. Brush the top of the

dough with the egg wash and bake until golden brown and the dough has risen to the top of the pan, 30 to 35 minutes.

8. Cool the brioche. Let the brioche cool

in the pan for 10 minutes, then transfer to a wire rack some more. The brioche is best eaten when warm.

Note: If you don’t use the xanthan gum, use the smaller amount (245 grams) of milk.

ARAN GOYOAGA

QUICKEST

FOR THE FILLING:

110 grams very soft (but not melted) unsalted butter or vegan butter

125 grams dark brown sugar

1 ½ tsp. (6 grams) ground cinnamon FOR THE CREAM CHEESE ICING:

150 grams full-fat cream cheese or vegan cream cheese, at room temperature

50 grams very soft (but not melted) unsalted butter or vegan butter

200 grams powdered sugar

10 grams whole milk or oat milk

1 tsp. (4 grams) vanilla extract or paste

1. Make the dough. Make the brioche dough

as directed. Place in a lightly greased bowl, cover with plastic wrap, and refrigerate for 4 to 12 hours.

2. Roll the dough. The dough will have risen in the refrigerator. Knead it to deflate it

and bring back some elasticity. Dust a work surface with some tapioca starch and roll the dough to a rectangle that is about 12 by 18 inches (30.5 by 46 cm.) and ¼ inch(6 mm.) thick.

3. Fill the dough. Make sure your butter is

very soft and spreadable, or it can tear the dough. Warm in the microwave for

5 seconds, if needed. Spread the very soft butter all over the dough. In a medium

bowl, mix together the brown sugar and cinnamon and sprinkle evenly over the

butter. Starting from a long side, roll the

dough into a log, making sure you leave the seam on the bottom.

4. Cut the dough. Line a sheet pan with

parchment paper. Cut the log into 12 buns that are 1 ½ inches (4 cm.) wide. Place

the buns cut-side down on the prepared

FROM TOP: ARAN GOYOAGA; COURTESY OF ARTISAN BOOKS

sheet pan.

Cinnamon

BUNS

The Art of Gluten-Free Bread: Groundbreaking Recipes for Artisanal Breads and Pastries, by Aran Goyoaga ($40; Artisan)

Cinnamon buns are the quintessential comfort breakfast. I make them for lazy weekend mornings, and they are my family’s Christmas morning tradition. Make the dough the night before you are going to serve the buns and chill it in the refrigerator overnight. In the morning, fill, proof, and bake the buns.

M A K ES 1 2 B U N S FOR THE DOUGH:

Dough for ‘Quickest Buttery Brioche’ (page 78) Tapioca starch, for dusting

5. Proof the buns. Cover the pan with a linen towel or plastic wrap and proof the buns

until they are puffed up, 40 to 45 minutes.

6. Preheat the oven. While the buns are

proofing, position a rack in the bottom

third of the oven and preheat the oven to 375°F (190°C).

7. Bake the buns. Transfer the pan to the

oven and bake until golden brown, about 30 minutes.

8. Make the cream cheese icing. While the buns are baking, in a large bowl, whisk together the softened cream cheese,

butter, powdered sugar, milk, and vanilla until smooth.

9. Finish the buns. Once the buns come out of the oven, let them cool for 5 to 10 minutes. Spread the cream cheese icing all

over the top. Serve the buns while warm.

TH E H O L I DAY I S S U E 2025 • S U N S E T

79

Unbox the West

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10/7/25 3:33 PM

T R AV E L & E S C A P E S Desert Daze An esoteric road trip through Nevada reveals the state’s strange (and wildly intriguing) history.

Story by KRI STA S I M M O N S Photographs by TH O MAS J. STO RY

The Neon Museum

Extraterrestrial Highway

For some,

Nevada is synonymous with the glitz and glam of the Entertainment Capital that is Las Vegas. But as fun as a trip to the Strip can be, there’s so much more to explore. And for those fascinated by the Western esoterica, there’s no better way to see it than via a road trip through this iconic Southwestern region.

There’s an unexpected abundance of nature to be seen in this corner of the state, including at places like Pahranagat National Wildlife Refuge, a large, biodiverse wetland in the middle of a desert.

And extraterrestrial enthusiasts will find a once-in-a-lifetime stop in the town of Rachel, where UFO sightings from nearby Area 51 have famously taken place. The state’s sweeping landscapes and wide-open spaces truly are a blank canvas for creativity. Across the desert, you’ll find outdoor installations like the massive sculpture “City”—one of the largest art installations in the world—which was created by famed Nevada-based land artist Michael Heizer.

This epic road trip along Nevada’s historic byways will take you from nature to neon and to a wide variety of iconic attractions, from Old West ghost towns and haunted hotels to the Extraterrestrial Highway and Vegas’ famous Neon Museum. It’s totally weird in the best way, and a particularly inspiring journey for photographers to boot. Here, we break down the perfect road trip day by day, complete with photography tips to get the best shot from our staff shooter, Thomas J. Story.

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S U N S E T • TH E H O L I DAY I S S U E 2025

DAY 1

WILDLIFE AND UFOS

After landing in Las Vegas, pick up a rental car and head north to Alamo, where you’ll find Pahranagat National Wildlife Refuge. In the Paiute language, Pahranagat means “Valley of Shining Water,” which is a fitting name for this wetland mecca situated in the Mojave and Great Basin Deserts.

It’s a spectacular place for viewing hundreds of ducks, geese, and songbirds as they migrate south in the fall and back north in the early spring. You may even luck out and spot a bald eagle or two. In addition to the astonishing bird activity in the area, Pahranagat is home to the Mojave rattlesnake, desert tortoises, coyotes, mule deer, and tundra swans.

Next, make your way along the Extraterrestrial Highway, where you’ll find your lodging for the night at the Little A’Le’Inn in the town of Rachel, which proudly embraces its proximity to the

Rachel Pahranagat National Wildlife Refuge

Nevada National Security Site and Nellis Air Force Base.

The quirky, bare-bones motel is located 27 miles north of the top-secret Air Force Base known as Area 51, making it a hub for alien enthusiasts. Grab a saucer burger and some spacey Alien Amber Ale at the hotel’s quirky cafe, then head out for some night photography and stargazing. Just don’t be alarmed by the sonic booms at night, as frequent testing takes place at the nearby Air Force base. Don’t worry, you’re not being beamed up! (Not yet, at least.)

P HO T O T I P

Pack smart. Night photography requires a tripod and a fast lens (at least f/2.8) set at ISO 3200. To maintain sharp stars, you’ll

want the exposure at fewer than 20 seconds; otherwise, it will result in star trails. Star trackers are a great, moderately lowcost investment if you become serious. Night mode in newer

iPhones is great, but there are also slow shutter apps available for iPhone and Android. It’s also helpful to have something in

the foreground for visual interest, like the flying saucer opposite.

TH E H O L I DAY I S S U E 2025 • S U N S E T

83

DAY 2

CAR ART AND CLOWNS

International Car Forest

Make your way down miles of wideopen highway to Tonopah. Once the site of one of the richest booms in the West, this town’s silver history is commemorated inside the Tonopah Historic Mining Park, an outdoor museum showcasing what once was. After enjoying a local craft beer and wood-fired pizzas at Tonopah Brewing Co., venture out along the Free Range Art Highway on Highway 95, making sure to stop at the art and history sites along the way.

Thirty minutes south of Tonopah in the town of Goldfield, you’ll find the International Car Forest. Alongside tailing piles from the “Last Great Gold Camp,” you’ll get to know this desert “forest,” one rusted-out, perfectly teetering, partially buried vehicle at a time. This free installation is one of the largest open-air art galleries in Nevada.

If you’re into ghost hunting, you’ll want to check into lodging in Tonopah for a completely creepy evening. The Clown Motel has rightfully earned its title as “America’s Scariest Motel” due to its clown theme and proximity to the Old Tonopah Cemetery. We brought our electromagnetic reader, and it was going off when pointed toward the most haunted rooms. For those looking for something more high-end, book at the Mizpah Hotel, which is also said to be haunted. Afterward, enjoy an Old Fashioned in the hotel’s luxurious lobby, or a perfectly seared rib-eye in the downstairs restaurant, the Jack Dempsey Room.

Otherwise, spend the night steeped in history at the Goldfield Stop Inn, where the three cozy rooms are appointed with original Goldfield relics alongside modern conveniences, including a private bathroom that was relocated from an old gas station in Fallon and an original sink from the world-famous historic Goldfield Hotel.

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S U N S E T • TH E H O L I DAY I S S U E 2025

P HO T O TIP

Paint with light. Flashlights with gels taped

over them are an excellent budget option. But

we went with a Pixelstick for some real fun. You

want to maintain a balance with the overall

shot, so try to integrate the lights into the subject.

Rhyolite

DAY 3

GO GHOST TOWN

Head south on Highway 95 to Gold Point, where history comes alive in this once-booming— and very appropriately named— mining town that’s now home to a well-preserved main street, a picture-perfect saloon, and a one-of-a-kind bed-and-breakfast.

Today, history buffs and ghost town enthusiasts flock to Gold Point and its still-standing main street. You can pony up to the bar, shoot pool on a 1909 Brunswick table, or browse a photo album—weighing 128 pounds—that contains more than 8,000 images of Nevada mining camps.

After visiting Gold Point, head south to the town of Beatty, located just two hours from Las Vegas. Check in at the Exchange Club Motel before heading out to the ghost town of Rhyolite, one of the most photographed ghost towns in the West—and rightfully so. It’s hard to imagine that this once-booming town, complete with its own train depot and the remains of a bordello, was once the hub of hope and prosperity before entering a state of arrested decay.

After your ghost town gallivanting, cap off your night at Happy Burro Chili & Beer, a divey saloon known for its chili and Old West aesthetic. Then, get ready for the final leg of the journey. (Or, tack on a day to explore the nearby Death Valley National Park.)

P HO T O TIP

Knowing when to be there is half the battle, especially in locations in

canyons like this. Use an app like Sun Seeker to

determine sun location at any time of day in any

location. If you know your

location is surrounded by

mountains, your sunset is

going to be way earlier. To

prepare, use Google Earth to scout your location;

nothing is more frustrat-

ing than missing the best light by 10 minutes!

TH E H O L I DAY I S S U E 2025 • S U N S E T

85

The Neon Museum

DAY 4

NATURE AND NEON

Make your way from Rhyolite to Red Rock Canyon National Conservation Area, an approximately two-hour drive. This breathtaking landscape offers a picturesque driving path accessible for all levels, as well as excellent trails for casual hikers and routes for rock climbers. The “Scenic Drive” requires reservations for timed entry during October through May, but it’s well worth it.

The end cap to your road trip should absolutely be The Neon Museum, a graveyard for historic restored neon signs from the Strip and historic Downtown Las Vegas that makes for some of the best Instagram shots on the planet.

It’s a return to the real world and away from the wide-open spaces, and a perfect way to do so.

P HO T O TIP

When capturing nature in

Nevada, use a polarizer to

reduce haze and increase saturation. When photo-

graphing neon, hope for an awesome storm to sweep

through. Though it may not be the best for hiking,

clouds are your friends in

photography, especially at twilight! Also note that The Neon Museum does not

allow DSLR cameras, only

iPhones, but the same sentiment applies.

Red Rock Canyon National Conservation Area

Red Rock Canyon National Conservation Area

TH E H O L I DAY I S S U E 2025 • S U N S E T

87

Insider SOUTHERN CALIFORNIA

Seasonal diversions and secret travel tips from local experts.

Lilo

Hemlock Hat Co. began in 2016 in sunny La Jolla, California, and now founder Anthony Lora, a SoCal native, has moved the headquarters of his garage-born company and his family up to Carlsbad. Hemlock is fueled by the importance of playful yet stylish sun protection, so naturally their guide to the area plays up the sun, surf, and sand surrounding the area.

STAY Alila Marea Beach Resort Encinitas is a beautiful, adults-only property

perched on a cliff with

stunning Pacific Ocean

Omni La Costa Resort & Spa

views. It’s just a quick walk to South Carlsbad State Beach and has an

oceanfront pool, a great

open-air restaurant, and

an amazing spa—perfect

This month: Carlsbad, CA The insider: Anthony Lora, Founder of Hemlock Hat Co.

for a relaxing getaway.

Omni La Costa Resort & Spa is a super family-

friendly spot with everything you could want— eight pools (some of

which have waterslides!),

two golf courses, 17 tennis

DO North County beaches

are a must, but we also have amazing walking

paths and hikes. Our fa-

vorite is San Elijo Lagoon

place for families, but

menu with locally sourced

cuisine, also in the Village.

and Annie’s Canyon Trail,

too!

sual but elevated dining

curries and tandoori dish-

and Ecological Reserve

Anthony Lora and Lauren Carter

especially at sunset.

LEGOLAND & SEA LIFE

EAT

good reason. It’s a perfect

lage has a fresh, seasonal

Aquarium is popular for

88

honestly, fun for adults

S U N S E T • TH E H O L I DAY I S S U E 2025

Wildland in Carlsbad Vil-

ingredients. A perfect caexperience. Taste of Hi-

malayas is a cozy restau-

rant offering authentic Himalayan and Indian

It’s known for its flavorful

es. We love the vegetable pakora and the chicken tikka tandoori. A Sunset

favorite is Lilo from the

CLOCKWISE FROM TOP: ELODIE BOST/VISIT CARLSBAD; VISIT CARLSBAD; EMMA GIBBS PHOTOGRAPHY

courts, and a kids’ club.

Alila Marea Beach Resort Encinitas

Jeune et Jolie and

Campfire team, which holds a Michelin star.

SHOP SunDiego Carlsbad is

a surf shop in a historic

building that has everything you need, from

beach gear to casual

coastal wear. Hemlock Hat Co. is sold there as well, both in-store and

online. Also worth a stop FROM TOP: SAMANTHA JEAN/UNSPLASH; ALILA MAREA BEACH RESORT ENCINITAS

is The Forum Carlsbad.

Far from your typical

giant mall, the open-air shopping center has wonderful food, chill

vibes, and some great stores, including the

Van De Vort women’s boutique.

TH E H O L I DAY I S S U E 2025 • S U N S E T

89

PACIFIC NORTHWEST Peter Ducato is an avid outdoorsman that took his love for camping and spun it into a unique business that caters to car campers. Inspired by a rough night of sleep in his vehicle (we’ve all been there), he created a line of stylish modular mattresses and accessories made for the experience.

Here he shares tips on his home town where his company Luno is based.

Tumalo Mountain tions, farm-to-table din-

center to enjoy com-

outdoor activities it’s a

branch out and ex-

pany. Afterwards,

ing, and a wide range of

plore the Box Factory

vacation in and of itself.

right across the way.

EAT

If you’re looking for

You can’t leave Bend

a more local vibe,

Commonwealth Pub

without experiencing the

The insider: Peter Ducato, Founder at Luno

is a great place

Americana is one of the

that’s right off the

best. They’re in Podski,

mountain where live

a food truck lot located

music is often played

in between Old Mill and

catering to a more

Downtown Bend, and are

laid back scene.

known for their smash-

burgers. It’s a great scene

DO

a fireplace outside to

to visit Mt. Bachelor,

with outdoor/indoor vibes,

You’ll definitely want

warm up, plus there are

where in the winter it’s known for its

other food trucks if burg-

ski, snowboard, or

ers aren’t your thing.

A Bend staple is Wild

snow shoe touring.

Tumalo is a favorite

Rose. Though this North-

spot also. After a

ern Thai is well-known

for its robust Southeast

STAY Campfire Hotel offers a retro‑camp experience with a social pool area,

large fire pits, and plenty of communal areas per-

Asian flavors and incredi-

book in advance.

Ranch. With epic views of the Cascade Mountains, upscale accommoda-

90

SHOP

DRINK No.5. After a snowboard

city, check out Brasada

plunge in the Deschutes.

in town. It gets busy, so

perience just outside the

Lark Mountain Modern is stocked with a well-

Crosscut-Warming Hut

curated selection of

everything from little gifts

or skiing session at Bach-

for friends and family to

elor, this warming hut

items you can put in your

and watering hole has a

great big fire place in the

S U N S E T • TH E H O L I DAY I S S U E 2025

tain, visit Gather

enjoy a sauna and cold

go to when having guests

The title says it all at

day on the mounSauna House to

ble cocktail menu. It’s my

fect for gathering. For

more of a luxe ranch ex-

Gather Sauna House

home. It’s worth a visit

Campfire Hotel

before leaving town.

CLOCKWISE FROM TOP: WHITNEY WHITEHOUSE/VISIT BEND; JAYDE SILBERNAGEL CREATIONS; CAMERON MOON; LUNO

This month: Bend, OR

food truck scene, and

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Apple’s Bar and Grill

also known as ‘The Pio’

is one of the oldest and

most storied restaurants in Ketchum. It’s not ex-

actly a spot for vegetari-

ans, with the staple meal being steak and potatoes. But it’s the best

steak and largest potato you may ever consume.

They also make the best margarita in town.

DRINK High on the list of the

best apres bars in North

America, Apple’s Bar and Grill is the ultimate local hangout spot where you will likely run into ski in-

dustry legends, celebrities, and original Sun

Valley ski bums. Make

sure you take an extra

moment to check out the extensive ski history that adorns the walls.

DO Penny Hill is a small and easy to access hill that

sits on the corner of Sun

Valley and Saddle Roads.

IDAHO McKenna Peterson is a true Renaissance woman of the West. When she’s not charging mountains in her home town of Sun Valley, the champion skier can be found calling the shots on her family’s commercial fishing vessel in Southeast Alaska, or sailing her own boat docked out in Seattle. But her roots are at the winter sports paradise in the Wood River Valley. Here she shares her local tips.

Ketchum’s restaurants,

The conveniently located

shops and night life. The

walk to all of downtown

stops directly in front of

Limelight Hotel is a short

92

town’s free bus service

S U N S E T • TH E H O L I DAY I S S U E 2025

The insider: McKenna Peterson, Pro Skier

and extra bold adults. A

you to the base of Sun

your own untracked par-

vibe to enjoy your aprés

adise—but beware, you

cocktails with your pooch

will have to “earn” your

at your feet. Knob Hill Inn

turns.

isn’t only one of the nicest its in-house restaurant is

EAT

gems of luxury. The small

lage, the Konditorei is a

one of the valley’s hidden

Located in Sun Valley vil-

inn is intimate and wel-

phenomenal breakfast

and beyond to make your stay memorable.

ski guide through SV

the crowds and discover

pet friendly. It’s such a

table staff will go above

Hire a local backcountry

resort system. Escape

its bar and restaurant are

amenities, and the hospi-

family friendly good time.

outside of the Sun Valley

5 minutes. The hotel and

comfort with high-end

spot for kids of all ages

endless terrain available

Valley resort in less than

places to stay in Ketchum;

this is a popular sledding

Guides, and explore the

the hotel and will bring

coming, emphasizing

STAY

Throughout the winter

spot disguised as a bak-

ery. The pastries are works of art, but don’t let them

distract you from the Austrian inspired main dishes. The Pioneer Saloon

SHOP Maude’s Coffee &

Clothes offers the best espresso in the valley,

but it’s not your typical coffee shop. It’s also a

boutique specializing in

unique vintage clothing and rare contemporary

finds. The jewelry selection is not to be missed.

FROM TOP: RAY J. GADD/VISIT SUN VALLEY; KNOB HILL INN; AMIE ENGERBRETSON

Knob Hill Inn

This month: Sun Valley, ID

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Beverly Hills, CA 90212; Michael A. Reinstein, 9720 Wilshire Blvd, Beverly Hills, CA 90212; 11. Known bondholders, mortgages, and other security holders owning or holding 1 percent of more of total amount of bonds, mortgages or other securities: None. 12. Tax status: Has not changed during preceding 12 months. 13. Publisher title: Sunset. 14. Issue date for circulation data below: Travel Awards Oct/Nov 2025.

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TH E H O L I DAY I S S U E 2025 • S U N S E T

95

10/6/25 3:19 PM

The Snow Man Andy Paul, instructor at NOLS Alaska, shares his tips for playing safe this season.

Interview by KRI STA S I M M O N S

“ YOU’LL NEVER CATCH ME WITHOUT A THERMOS OF MY FAVORITE HOT BEVERAGE.” at Avalanche.org and consider taking an American Avalanche

Association-accredited avalanche course. And know how to use the necessary gear, including a beacon, shovel, and probe.

Any other tips on gear and safety tools?

Depending on how quickly you plan to move, you may not

need as many layers as you think. I always like breathable “softshell” fabrics for the clear days when it is not actively snowing.

Bring a heavier-weight jacket in your backpack for pulling on

at breaks, and avoid sitting in the snow. This can cool you down quickly, give you a wet butt, and worse—a cold injury! Bring a small foam or inflatable butt pad.

I always bring a light to midweight uphill glove and a heavier

insulated downhill glove. You’ll never catch me without a thermos of my favorite hot beverage. Consider something with electrolytes, such as a savory miso soup or a hot drink mix.

Never leave home without the right eyewear. Snow blindness

can last for hours or even days. You’ll want sunglasses (not

goggles, they’re too hot!) for going uphill. With the more sporty

“speed shades” these days, I do a big majority of my downhilling with them as well.

What’s the most common mistake folks make when adventuring in the wilderness this time of year?

Underestimating the time it takes to travel in a winter environ-

ment. Use a map or a phone mapping app to track your progress. Set turnaround times and ensure you leave a sufficient buffer, especially with the winter light leading up to sunset.

What winter-specific hazards do families or solo travelers often overlook?

Winter is a beautiful yet dynamic time. Shorter days can make

daylight an issue, as can the depth and quality of snow, on effi-

cient travel. Make a plan, stick to it, and check in with your group often. Depending on whether you are traveling on an established trail or path in winter, traction and flotation are vital.

Andy Paul has spent the last decade honing his skills as an avalanche educator, ski guide, and mountaineering course leader in some of the most stunning locations in the West, from Alaska to Wyoming to Lake Tahoe. Through his work for the National Outdoor Leadership School, he continues to share the best tool one can have in their kit—knowledge—lending advice here for winter adventuring for all levels.

How do you teach travelers of all ages to read snow conditions

and recognize avalanche terrain, even on “beginner” trails?

It all starts with reading the local advisory. Avalanche forecasters

like me work hard to break this hazard down into simple language for

all users: What is it, where is it, and what should you do about it? While the 48-hour period after a significant snow event can be the worst for increasing avalanche conditions, some types of avalanches can

endure all season. Familiarizing yourself with maps and slope angle shading on platforms like CalTopo, Gaia GPS, and onX Backcountry is important, even on beginner trails.

winter sport adventurers?

What should a family’s winter emergency kit contain that’s

backcountry skiing or splitboarding—and start with a terrain progres-

A winter emergency kit should include an emergency shelter such as

Pick a style of travel—walking, snowshoeing, cross-country skiing, or

sion. Look up local winter trails without too much elevation gain and loss. If you are choosing to enter avalanche terrain, that is, terrain

capable of producing an avalanche, be sure to visit the local advisory

different from a summer kit?

a bivy sack, fire-starting materials, and a type of blow-up or insulated

pad, even on a day hike. A small shovel could be a lifesaver. Just imagine having to spend the night out there and digging a snow cave.

SUNSET (ISSN 0039-5404) publishes 6 issues per year in regional and special editions by S. Media International Corporation, P.O. Box 15688, Beverly Hills, CA 90209. Periodicals postage paid at Beverly Hills, CA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2.) Nonpostal and military facilities: Send address corrections to Sunset Magazine, P.O. Box 138243 Sacramento, CA 95813.

Vol. 248, No. 6. Issue: December/January 2026. Printed in U.S.A. Copyright © 2025 S. Media International Corporation. All rights reserved. Member Alliance for Audited Media. Sunset, The Magazine of Western Living, The Pacific Monthly, Sunset’s Kitchen Cabinet, The Changing Western Home, and Chefs of the West are registered trademarks of S. Media International Corporation. No responsibility is assumed for unsolicited ­submissions. Manuscripts, photographs, and other material submitted to P.O. Box 15688, Beverly Hills, CA 90209 can be acknowledged or returned only if accompanied by a self-addressed, stamped envelope.

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JOY SEWARD

What are some tips for families who may not be experienced

C L U B M O N AC O.C O M

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