Food & Home - Fall 2012

S A N T A B A R B A R A

food home&

Dream Burgers12 pRime pATTieS you juST hAve To hAve

The elegant steakhouse burger

from Lucky’sPhoto By

Mehosh Dziadzio

pluS: GReAT iTAliAN BeeRS

DowNey’S AT 30

BouchoN’S GReG muRphy

GARDeN liGhTS DeSiGN

DiNiNG GuiDe

AND moRe…

LocaLLy owned since 1980

101 E. Cabrillo Blvd. Santa Barbara 805-966-2112

www.fishousesb.com

230 Stearns WharfSanta Barbara805-966-6676

www.shellfishco.com

2981 Cliff DriveSanta Barbara805-898-2628

www.boathousesb.com

santa BarBara’s eLite famiLy of award-winning oceanfront seafood restaurants!

Qui Si Bella Spa, a luxury eco-friendly, sustainable spa is a sanctuary of luxury and tranquility, skillfully designed to inspire the senses and renew the spirit. Heal your body with our Kangan pure alkaline antioxidant water. Re-energize in our Eucalyptus Steam Room or Dry Sauna. Rejuvenate body and soul with the healing power of Hot Stone, Ayurvedic or Thai Massage. Enjoy an intimate massage for two in the privacy of our beautiful couples suite, complete with soothing chromatherapy hydrotub and solarium. Qui Si Bella Spa an ideal place for corporate events, weddings and anniversaries. Qui Si Bella features a full range of holistic treatments, massage, wraps, anti-aging facials, body detox programs, acupuncture, Ayurvedic or Thai massage, Lomi Lomi, colon hydrotherapy and a wide assortment of Amazon Rainforest Herbs to restore your well-being.

R e l a x • R e f R e s h • R e n e w

l u x u R y e c o - w e l l n e s s s p a3311 StAtE StREEt IN LOREtO PLAZA 805-682-0003 www.QuISIBELLA.cOM

gIft cERtIfIcAtES ARE AvAILABLE ONLINE

Qui Si Bella

Chances are you’ve got a portable media player, but if you’re still listening to music with the cheap

earbuds that came with it you’re really missing out. You’ve got a library of great music at your finger-

tips, but there are parts of your favorite songs that are simply not there. Upgrading to a pair of quality

speakers, headphones or a digital media system will

recreate the experience that the artist intended, and

create the experience you deserve. All your music is

right there, but can you hear it?m ission

AUDIO / V IDEO

TECHNOLOGY + PERFORMANCE + SERVICE

TECHNOLOGY + PERFORMANCE + SERVICE

Showroom open Tuesday thru Saturday missionaudiovideo.com 1910 De La Vina at Pedregosa, Santa Barbara 805.682.7575

GO FROM SO-SO TO SYMPHONIC.EXPERTISE IN:

Home Theater

Flat Screen + Projection

Audio and Acoustics

Shades + Lighting

Whole House Control

Streaming Media

MAVSymphonicF&H.indd 1 8/30/12 9:01 AM

“I choose Craig over several other bidders because he impressed me with the design creativity, vision for the space, technical competence, and business integrity I was looking for. The finished result is beautiful and impresses everyone who visits. Five years later I remain convinced I made the right choice.” Paul Regulinski

tri valley pool & spa. inc.“a Better Way to BUilD”

A charity fundraiser bene tting Legal Aid Since 1959, Legal Aid has provided

access to the civil justice system for low-income people & seniors—ensuring safe shelter, adequate income, and protection from domestic violence and elder abuse.

3rd ANNUAL CHOWDER FESTFEATURING SANTA BARBARA’S FINEST RESTAURANTS, TOP WINERIES & BREWERIES AND PURVEYORS OF OTHER FINE FOODS

Sunday 10.28.12noon-4pm

MUST BE 21 YEARS OR OLDER TO ATTEND

CELEBRITY JUDGE

Iron Chef Cat Corasponsored by MOZO;

a Deckers brand

HOST PARTNER

Montecito Country Club920 SUMMIT ROAD

SANTA BARBARA

SPONSORS

MEDIA PARTNERS

Rei cker Pfau Pyle & McRoyDe cker Outdoor CorporationMozo IndustriesEhlers & FairbanksSeed MackallLaw Of ce of Saji D. GunawardaneMullen & Henzell

Ho n. Thomas and June AnderleFell Marking Abkin Montgomery Granet

& RaneyGregory C. ParaskouGhi tterman Ghitterman & FeldHon. William L. GordonSo uthern California Reproductive CenterD. William and Susan Wagner

Tickets $50 till 9/30/12, $65 thereafter at SBChowderfest.com

LIVE MUSIC

Tom Ball &Kenny Sultan

chowder postcard.indd 1 8/27/2012 4:14:07 PM






CELEBRITY JUDGE


a Deckers brand

HOST PARTNER


SANTA BARBARA

SPONSORS

MEDIA PARTNERS





LIVE MUSIC








CELEBRITY JUDGE


a Deckers brand

HOST PARTNER


SANTA BARBARA

SPONSORS

MEDIA PARTNERS





LIVE MUSIC



A charity fundraiser benefitting Legal Aid Since 1959, Legal Aid has provided access to the civil justice system for low-income people & seniors— ensuring safe shelter, adequate income, and protection from domestic violence and elder abuse.

Reicker Pfau Pyle & McRoy Decker Outdoor Corporation Mozo Industries Ehlers & Fairbanks Seed Mackall Law Office of Saji D. Gunawardane Mullen & Henzell

Sponsors

CELEBRITY JUDGE Iron Chef Cat Cora sponsored by MOZO; a Deckers brand

LIVE MUSIC Tom Ball & Kenny Sultan

FeATurIng

Santa Barbara’s

Finest Restaurants,

Top Wineries &

Breweries And

Purveyors Of Other

Fine Foods

go to: SBChowderfest.com for tickets and info

3rd ANNUAL

Sunday, October 28, 2012 • Noon—4pm

MuST Be 21 YeArS Or OLDer TO ATTenD

at the Montecito Country Club , 920 Summit road , Santa Barbara

Hon. Thomas and June Anderle Fell Marking Abkin Montgomery Granet & Raney Gregory C. Paraskou Ghitterman Ghitterman & Feld Hon. William L. Gordon Southern California Reproductive Center D. William and Susan Wagner

FeATurIng

Santa Barbara’s

Finest Restaurants,

Top Wineries &

Breweries And

Purveyors Of Other

Fine Foods

Precision + Expertise“After 15 years with the hassle of wearing contacts, I decided to have laser eye surgery. The results are incredible – my vision is perfect, and Dr. Katsev was amazing! He was extremely attentive, both before and after the surgery. I don’t think you could find a better person to trust with this procedure.

It’s the everyday things you appreciate most, like clearly reading road signs or enjoying the morning paper. I’m a very active person and now my vision doesn’t get in the way.”

— Richard Scibird, U.S. Ski Team and U.S. Cycling Team alumnus

Sansum Clinic’s unified, patient-first approach to

healthcare is built around you. Our multi-specialty team

of physicians and clinical staff work together, supported

by the latest equipment and technology, to ensure quality

care for you and your family throughout all stages of life.

We are driven by the principles of compassion, teamwork

and innovation to keep you in good health.

Learn more at our NEW website at www.SansumClinic.org

Call now to find out how you too can have perfect vision again.

(805) 681-8951Laser Eye Care Center29 West Anapamu Street

sc_anniv_lasik_breatheIn_CW.indd 1 7/6/2011 3:35:00 PM

f o o d & h o m e 9w w w . f o o d – h o m e . c o m

4424

D R E A M B U R G E R S T h R o U G h ly M o D E R n 12 prime time people’s choice patties you just have to have . . . . . . . . 24

New Windows offer a fresh outlook on the World . . . . . . . . . . . . . . . . 44

D E PA R T M E n T S

Firsts: Downey’s 30th AnniversAry . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13sly’s Blue PlAte sPeciAls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14BAcArA Brunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Julienne oPens For lunch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Bouchon’s cheF GreG MurPhy . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18new trenD: BirrA itAliAnA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 20wine Picks . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23whAt every MAn shoulD know ABout e . D . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38this MArrieD liFe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40Fresh cleAn slAte . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42uPGrADes: GArDen enliGhtenMent . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48uPGrADes: inDiGo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50tiMeless MoDernity: FerGuson-ettinGer’s hoMes Feel “like they’ve AlwAys Been here” . . . . . . . . . . . . . . . . . . . . . . . . . 58DininG out DininG GuiDe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 68venues & PrivAte DininG . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72

w w w . f o o d – h o m e . c o m1 0 f o o d & h o m e

FooD AnD hoMe (ISSN# 1533-693X) is published quarterly by metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in food & home are the sole property of metro Inc. and may not be duplicated or reprinted without metro Inc.’s express written permission. FooD & hoMe and metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. FooD & hoMe and metro Inc. reserve the right to refuse any advertising. FooD & hoMe® is a registered trademark of metro, Inc. Copyright © 2012. All inquiries may be sent to: metro media Services, P.o. Box 20025, Santa Barbara, CA 93120, or call (805) 563-6780. fax: (805) 563-6790, or e-mail: [email protected]. Unless otherwise noted, all photographs, artwork, and designs printed in food & home are the sole property of metro Inc. and may not be duplicated or reprinted without metro Inc.’s express written permission. food & home and metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

ContaCt InformatIon

P.o. Box 20025, Santa Barbara, CA 93120(805) 563-6780, (805) 563-6790 fAX,

www.food–home.com

PublIsher & PresIdent

Philip [email protected]

food edItor

Laurence hauben

ContrIbutors

helen S. AdamsKristin N. Anderson

david BaumRaymond Bloom

Teri L. BreierLisa Cullen

mariana delioyummymummykitchen.com

Chuck GrahamVictoria Woodard harvey

Laura KirkleyKatie Koonce

www.epicureanmom.com

Lynette La mereJulia mchugh

Sam RolensBrandi Wolff

PhotograPhy

Bill Boydmichael Browneliot Crowley

mehosh dziadzioLindsey eltinge

Barb fabianAshley RenéeKelsey SkiverKevin SteeleShelly Vinson

8 E. Cota Street • Limited reservations963-5000 • www.palacegrill.com

Voted “BEST SERVICE”in Santa Barbara

Every Year Since 1988

Jambalaya and...

OPEN 7 DAYS for LUNCH from 11:30–3:00 & EVENINGS from 5:30pm

“It’s Always Packed and Always Good”

—Paul Wallach’s Guide

“One of America’sBest Restaurants!”

—ZaGat Guide

“Best on the West Coast”—l.a. MaGaZine

www.MontecitoKitchens.com Don Gragg 805.453.0518

Free In-Home ConsultationNo need to spend time driving store to store to get ideas for your kitchen or bath remodel. Montecito Kitchens provides a free in-home consultation that includes a variety of high quality materials so that you can see how

various styles look in your home. We will customize a plan for your exact space, style, budget and more.

Montecito Kitchens is an accomplished design and construction firm that provides fine kitchen, bathroom, office, closet and other custom designs with high quality materials. Our company delivers skilled and proven craftsmanship from the start of your design all the way through the masterful finish of every last

detail of construction. Our workmanship is100% guaranteed and references are gladly furnished.

License #951784

ShowcaSing Extraordinary EuropEan and amErican dESignEd furniturE Santa BarBara: 132 Santa BarBara StrEEt / (805) 963-1411 / OPEN 6 DAYS: Mon thru Sat 10 –6 and Sun 11–5. CLoSEd WEd.

www.michaELKatE.com

f o o d & h o m e 1 3w w w . f o o d – h o m e . c o m

FIRSTS

(continued)

downey’s:30 years of impeccable food

Just about the only time you’ll catch Chef John downey with a few moments to chat will be when he’s in his office, a narrow, converted stairwell, which also doubles as wine cellar. he’ll be scratching out

notes for the day’s menu on a legal pad, occasionally putting the pencil behind his ear to pause, gaze at the wine cellar and then write another line. This is the detailed prep work his customers never see, but have come to expect when enjoying his final culinary creations. And for 30 years running this attention to detail on all levels of the restaurant, from the impeccable food to the stellar service, has earned downey’s one of the highest Zagat ratings in California. “30 years ago I was working at Penelope’s by the Bird Refuge (Stella mares now),” remembers downey. “ In the three years that I ran the kitchen there we really made an impact on the rather staid dining scene in SB. But three years in one place seemed like a long time back then and I was becoming restless for

something new, so I started getting my name out as an independent chef focusing on what was to become known as California Cuisine.” And in Santa Barbara, downey is considered by many to be the “father of California Cuisine.” A chef since the age of 15, downey was trained to prepare food in the french style working for the venerable James Beard and Joe Baum at the World Trade Center in New York. “We were constantly inventing new dishes there and then having big tastings for Jim Beard and Joe to try them out and see which ones would make it to the menu, remembers downey. “I loved that job!” It was a road trip to California that brought downey to Santa Barbara. he noticed the local cuisine had the influence of mexico combined with an abundance of fresh produce. he was in Chef ’s heaven and decided to stay. “We opened downey’s three years later and summed up the style as influenced by my english upbringing of simple but good down to earth Ph

otos

by

Shel

ly V

inso

n, m

icha

el B

row

n &

Ash

ley

Ren

ée


meals, my early training in the classic french style, a little spice from south of the border and of course the abundance of really fresh produce growing nearby.” downey says his favorite dish to prepare is his famous squab, which he’s been buying locally from Gary Carpenter’s ojai farm since the beginning. “It’s the dish I’m most proud of, ” he says. “If I get it just right…pink and sliced perfectly with plenty of juice from the carcass to enhance the sauce…I look at it going out and think to myself, “darn that’s good”. When he cooks for his family he enjoys the simple food from his early english days…like a Lobster and Sea bass ragout. Chunks of fish and lobster in a creamy rich broth with local chanterelles, tomatoes and shell beans…”It all comes back to those childhood meat stews my mother used to make. Comfort food done well,” he says. If downey could give any advice to those breaking in to the restaurant business it would be to accept that challenges will always be there, from recessions to broken water pipes to late deliveries and so on. The trick is to rise above them, stay true to the integrity of good food done well and open every day with a smile. “The show must go on,” he says. And for 30 years Santa Barbara is thankful it has. —Raymond Bloom

Downey’s is open for dinner, Tuesday through Sunday from 5:30pm. 1305 State Street, next to the Arlington. 805-966-5006.

F I R S T S

Phot

o by

Ash

ley

Ren

ée

Sly’s Blue Plate Specials aren’t served on the divided plates, made only in blue, used by chefs in the 1930s for their nightly specials.

Clas’ Chicken Paprikás, the Wednesday special, was dished up on the bustling eatery’s standard dinnerware, which sports a green stripe. It’s inspiration, and name, come from a regular diner, a european, who often requested it, bless him. Buttery egg noodles are topped with a velvety sepia-colored and spice-flecked concoction of chicken, mushrooms, sour cream, and piquant seasonings. “It’s comfort food,” says owner/chef James Sly, who roasts the mushrooms in the oven before sautéing them to add flavor. These nightly specials have attracted quite a following. “There’s a lovely older couple who come in every Sunday and she has the Chicken Pot Pie,” Sly reports. “We don’t even offer her a menu anymore.” It’s easy to see – and taste – why. Crispy puffed pastry tops a bubbling mixture of traditional chicken and vegetables in a special sauce – James admits to a

bit of cognac and lots of pepper. monday night’s meat Loaf is wildly popular. Sly hand cuts, then grinds filet mignon, which is lovingly mixed with ground oatmeal (“like my mother made hers,” he admits), dried porcini mushrooms, and seasonings. It’s served with mushroom gravy and mashed potatoes. Insider tip: request the “crunchy ends” where the meat has caramelized against the pan. New orleans Gumbo is on Tuesday nights, “so we always have it on fat Tuesday,” says Sly with a grin. Thursday brings melt-in-your-mouth Stroganoff, also made with that hand-cut filet; friday is Bouillabaisse, a yummy past winner of the Brander Vineyards’ annual contest; and Saturday offers the divine, moan-inducing Short Ribs. At Sly’s, these dishes should be called the “shiny plate specials,” as there is nary a spot left after diners get through with them. —Julia mchugh

Sly’s is located on Linden at Seventh Street, Carpinteria 684-6666, www.slysonline.com

Color it blue at Sly’s


Diana MacFarlane VICE PRESIDENT

805.259.3141 Office 805.272.9744 [email protected]: 338207

discoverthe difference

Diana

© 2012 Medallion Mortgage Company, LLC is an Equal Housing Lender. This is not a commitment to lend. Loan approval is subject to qualifi cation. Medallion Mortgage Company, LLC does not guarantee that each applicant will receive a loan. Medallion Mortgage Company, LLC California License #413-1093, NMLS# 311724

Private Mortgage Banking

A Division of Medallion Mortgage

1111 Chapala Street, Suite 100 Santa Barbara, CA 93101

Business | Family | Community

there is

only one

DianaMacFarlane_COMP-Home&Land.indd 1 6/6/12 9:57 AM

Terry rykenDRE# 01107300

“Your Realtor with a Personal Touch”

805.896.6977 www.TerryRyken.com


Phot

o by

Bill

Boy

d

F I R S T S

Sunday Brunch with a View

Bacara Resort & Spa has recently introduced a new Champagne Brunch

buffet overlooking the best views in Santa Barbara. With a focus on local, seasonal produce, the brunch showcases fresh finds from the farmers’ market, locally-caught seafood, regional wine selections and locally-crafted brew. executive Chef david Reardon’s seasonal menu changes weekly and includes made-to-order omelets and waf-fles, seafood displays of oysters, crab and shrimp, hearty meats and carving stations, artisanal cheeses and charcuterie, garden-fresh salads and decadent des-serts. “We’re so fortunate to live in Santa Barbara where we have access to some of the country’s finest produce and seafood. I wanted this menu to reflect our local bounty and the resort’s commitment to sustainability,” he said. Guests dine inside the artful restaurant (inspired by Span-ish artist Joan miro) or out on the expansive patio overlooking stunning views of the Pacific ocean. Brunch is $70 for adults and $30 for children, plus tax and gratuity, and includes com-plimentary valet parking. for reservations, please visit www.bacararesort.com or call 805-571-4204.

Chef/owner Justin West, of Julienne, was standing in his kitchen midday preparing the evening dinner menu, watching the world pass

by. “There would be hundreds of people outside the window and I thought to myself, ‘Why don’t we open for lunch?” The bulk of staff was already in place, and with the additional of two more pairs of hands, Justin and his wife/partner emma quietly opened their doors to the lunch crowd at their fine little 43-seat establishment in late July. Word first spread via their email list and word of mouth. “I love my neighbors,” noted the 30-year-old chef, adding that he wanted to offer something different than Sojourner, Three Pickles or our daily Bread. So he created a lunch menu that’s “true to what Julienne has become over the past four years” but includes daytime fare such as a pulled pork burger, the “Burger Perdido”, a hamburger ground with house made bacon on brioche, and a lightly pan fried/panko coated trout served with thinly julienne Shepard’s farm haricot vert. There’s also selection of salads, fried chicken and fetettuccini, with prices in the $10 - $16 range. Be sure to save room for dessert – dinner menu desserts are available, but there’s also a tasty salted caramel ice cream sandwich ($4) that’s sweet enough for two. Just like dinner, produce is personally sourced from the farmer’s market; meats are from Niman Ranch and mary’s Poultry supplies PeTA approved ducks and chickens.

While dinner at Julienne may be a worthwhile splurge for many, the lunch menu offers a more affordable way to experience one of our town’s top stops for California cuisine made with the best quality ingredients. The airy corner restaurant with a view of the historic Presidio features original paintings by emma West’s Chilean-born uncle, francisco Valesco – her family fled Chile during Pinochet’s rule. And the chef ’s counter is a welcoming spot for solo dinners to meet others and/or watch what’s going down in the kitchen. Besides a love of surfing and his family, Justin West is firmly planted in the kitchen. It’s not often one meets a chef who at the age of ten prepared his first meal of homemade bread and Julia Child’s Cream of Chicken Soup with vegetables for his parents vacation homecoming – or jumped up and down when Santa brought him his own set of kitchen knives at age 12.deeply influenced by his father michael, who owned many restaurants in eugene, oregon, Justin worked under his pop’s tutelage from age 12 – 23. Now, with a new baby son, michael Christopher born on August 18th named for Justin’s father who passed away not long ago, perhaps there’s a new rising chef in the family. I wonder what the newest little West will get for Christmas this year? The bet is on an apron, or at the very least, a bib. —Leslie A. Westbrook

Julienne, 138 E. Canon Perdido (at Santa Barbara Street), (805) 845-6488. www.restaurantjulienne.com

Flavors aboud: fried chicken, egg, biscuits and gravy.

It’s A family Affair Julienne Opens for Lunch

Phot

o by

Ash

ley

Ren

ée

1404 De La Vina Street (at the Upham Hotel) (805) 963-7003 www.louiessb.com

Private Parties Banquets Local Wines by the Glass

C A L I F O R N I A B I S T R O

Lunch: Mon-Fri 11:30am - 2pm Dinner: Sun-Thur 6 – 9 pm, Fri & Sat 6 - 10 pm Wine & Beer Casual Dress Visa, MC, Amex Accepted

Louie’s is a hidden gem offering creative and up-to-date

Californian cuisine with spot-on

service. Its bistro-like space is located inside the 130-year-old Hotel Upham,

and reflects the charm and tradition of its Victorian location, with a jazzy,

comfortable feel all its own. The romantic atmosphere can be experienced

dining cozily inside or outside on an old-fashioned heated verandah. Choice

selections from the well-stocked wine bar are served with extraordinary

fresh seafood, pastas, filet mignon and a changing menu of specialties.

Food 26Decor 21Service 25Cost $47

2012


And like most starving stu-dents, murphy managed to make some extra cash for class working weekends in the lo-cal restaurant trades, a time where the seeds to his current profession and passion were planted. “my mind was defi-nitely focused on my degree in those days, but my heart kept moving towards the food,”

says murphy. “Ultimately, I knew where I wanted to grow, which is why I went to culi-nary school at SBCC.” And not that the hours of work toward his eS degree went by the wayside, either. murphy says because of his studies he was able to embrace fully the local farm to table and sustainable food philosophies at bouchon and has watched his kitchen talents thrive in that environment during his two-plus years there. “ our menu reflects the best ingredi-ents for the season,” says mur-phy. “I know it’s easy to say, but we really do take the time to shop the markets and get to know the different growers personally. It makes a world of difference in the final flavors of every dish” murphy says he prefers recipes that involve fish (es-pecially local sea bass and halibut) because the process is

faster and he can time the dish to the second. “There’s practi-cally no fat in most white fish, which makes it a challenge to cook compared to meat and fowl dishes,” he says. “I like to sear the fish first on high heat for that flavor crust, then fin-ish in the oven and then right to the plate. It is my favorite to prepare, but then again, the aromas of a well prepared duck are pretty nice, too.”Key ingredients to look for in murphy’s fall-winter menus include local winter squash, broccoli, nuts, grapes, heir-loom tomatoes and cardoons. Cardoon? “You’ll just have to come in to see what well pre-pared cardoon tastes like,” he laughs.

Bouchon is open for dinner daily from 5:30pm and is locat-ed at 9 W. Victoria St. Reserva-tions are highly recommended. 805- 730-1160.

F I R S T S

bouchon’s Chef Greg murphySustainably trained

carr cab-FrancPair with barbequed meats and vegetables is what the experts say to do with this lovely wine. Flavors range from deep plumb to tobacco and everything else you can dream of. a favorite among private chefs who want to accent their events with a truly over the top pour by the glass beverage. a bottle at your favorite downtown table would be more than okay.

a recipe from bouchon and murphy:

heirloom tomato stack• Sliced Heirloom tomatoes-we source a variety, mostly from Tutti Frutti Farms, that include Purple Cherokees (dark red); Mandarins (yellow-orange); Green Ze-bras (green-yellow striped)• Wild Arugula, dressed simply with olive oil, salt and pepper.• Reduced balsamic vinegar.• Sourdough ‘crisps’, pan-seared with olive oil (1/2 inch-thick. discs cut from sourdough sliced and toasted in a hot skillet until browned).• Heirloom Basils (Thai, Opal and/or Lemon)• Purple Haze goat cheese

To serve:stack toasted sourdough, sliced toma-toes and basil, alternate ingredients and use goat cheese to bind elements togeth-er and to keep tower from toppling. set on dressed arugula and drizzle with bal-samic vinegar reduction. garnish with halved teardrop tomatoes and chiffon-ade of basil.

When bouchon Chef Greg murphy first came to Santa Barbara in 1997, he had no ideas of becoming a world-

class chef. his goal was to get his degree in en-vironmental Studies from the University of Cali-fornia, Santa Barbara...a goal he did accomplish. Ph

oto

by S

helly

Vin

son


Stories

Hearst Ranch Winery, San Simeon, CA

whole foods market® santa barbarastate street & hitchcock way

Find the perfect pairing for your holiday dinner. One Wine is a special wine that blends the people, personalities, and passion of the Tri County into something we can all celebrate.

Learn the story of how Hearst Ranch Winery brings its legacy of quality to Whole Foods Market with the latest custom One Wine blend.

C

M

Y

CM

MY

CY

CMY

K

WFM_SBFoodandHome_Fall12.pdf 1 8/29/12 4:34 PM


owner and Chef Alberto morello has arrayed over a dozen bottles of birre – Italian beer – in a semicircle on his olio

Pizzeria tabletop. Some are tall, some are squat, others have curves, and one comes wrapped in paper. only two have a traditional shape. “In Italy, that’s what you get!,” he explains with a wave of his arm. Alberto is wildly enthusiastic about the variety of Italian artisanal beers now offered at both his Pizzeria and adjacent flagship restaurante olio et Limone. As a chef, he’s more interested in flavor than bottles, but the diverse shapes reveal an Italian sensibility.

“In france, order a béarnaise from ten different chefs, you get ten similar sauces,” he points out. “While in Italy, ask ten chefs for tomato sauce and every single one will be different.” Likewise with these hand-crafted, small batch Italian beers. Their creative flavors and unusual ingredients confirm his analogy, and are growing in popularity. Beer predates the Romans, Alberto notes, as he opens the first beer, a white ale called Isaac, made by Baladin. The etruscans, who flourished in the region before the empire, “made malted

drinks because they couldn’t drink the water,” he adds. But Italy embraced the vine – and wine is its most popular beverage. Today, however, beer is gaining ground, and quickly. “Beer is a hot trend in Italy,” says Alberto. “Within the last 15 years, there has been an explosion of microbrewers. There are more than 280 now, and more open all the time.” This is thanks to 1995 legislation that reduced regulations on small beer brewers, or “the little guys,” as he calls them. Until then, the large makers like moretti and Peroni dominated

F I R S T S

By Julia McHugH • PHotos By Kevin steele

New Trend: Birra Italiana

Artisanal Italian Beer


Prime Beef • Perfect Client Lunch • Private RoomFull Bar • World Class Wine List

Voted best steakhouse in sb four years running!

LunChfrom

11:30amto 3:00pm

DinneRfrom5pmDaily

512 state street santa barbara 805-965-3363 1714-a newbury Park rd. thousand oaks 805-498-1314

the industry, and were among the only Italian beers available in the States. Not surprisingly, many of the first artisanal beers came from the Piedmont and Lombardy regions, close to Germany and Belgium. “German beers are more straightforward,” says Alberto, “and often are served on tap.” Belgium beers predominantly come in bottles, which influenced Italian brewers. “But the Italians bring it to a whole new level,” he states, his eyes sparkling. Several of the nearly two dozen beers on olio’s menu do come from the north, but also from Central Italy, the western coast, and even the island of Sardinia. A waiter places olio’s signature pizza bread, hot from the oven, on the table along with an appetizer of sliced Italian meats, silky cheeses, and glistening house-cured olives. Alberto’s wife and partner elaine Andersen morello, who runs the restaurants, arrives and joins the tasting. “We are the exclusive carrier on the Central Coast for most of these beers,” she points out. “The array is amazing,” Alberto says, “other than Baladin, which has 20 beers and worldwide distribution, these are all from small brewers. I have to go to Los Angeles to get most of them.” Alberto pops the cap on Re Ale, made in Rome by del Torgo, and pours the coppery colored beer into an unusually shaped glass.

“Beer is a hot trend in Italy,” says Alberto. “Within the last 15 years, there has been an explosion of microbrewers. There are more than 280 now, and more open all the time.”

“Teo musso from Baladin, and (Italian beer expert) Kuaska decided to create the best glass for drinking beer,” he reports. “It’s called the Teku, a combination of their two names.” The angled stem glass has a flared rim, and all olio’s beers are served in it. “most of our diners are adventurous, and ready to try something new, adds elaine. “We like to introduce them to new things on our menu. All these beers were made to drink with food. You can pair beer just as with wine, like an amber beer instead of white wine.” Alberto serves a margherita pizza with Beba’s Sangre del Toro, a medium double malt containing


30 East Ortega Street • Santa Barbara • 805.963.1012 • www.SeagrassRestaurant.com

COASTAL CUISINE • GLOBALLY INFLUENCED Prepared with the Best Sustainable Ingredients

Discover the New Seagrass....

30 East Ortega Street • Santa Barbara • 805.963.1012 • www.SeagrassRestaurant.com

COASTAL CUISINE • GLOBALLY INFLUENCED Prepared with the Best Sustainable Ingredients

Discover the New Seagrass....

wisps of caramel flavor. They taste delicious together. malthus Birolla, brewed by Il Birrificio di Como in Lombardy, has smoky, chestnut overtones which complement the truffle oil in olio’s Umbra pizza. The way the beers are described on the menu use a vernacular similar to wine. Piccolo’s Chiostro, a golden ale in the paper-wrapped bottle, has “coriander, orange peel perfumes with notes of honey, yeast; soft lemon taste.” Grado Plato’s Strada San felice, one of Alberto’s favorites, has “low, earthy aromas… long, slightly-sweet chestnut finish.” If the flavors sound complex – they are! Italian brewers use untraditional ingredients and unusual brewing techniques. Wormwood, found in absinthe, “spices” the Chiostro; Caramel and mocaco malts are used in the Sangre de Toro; orange peel and coriander added to Runa Bianca’s monte Gioco. Bran Reserva, a true Italian innovation, ages in for six months in Barbera wine barrels. The most unusual beer, Pausa Café’s Chicca, is brewed in Saluzzo, Italy, with hand-picked Guatemalan coffee beans. “It’s expresso beer!,” exclaims Alberto, laughing. elaine explains that the Pizzeria’s lunchtime menu includes egg dishes that go well with the intense coffee flavors of the beer. “It’s all the rage in Rome,” he adds. Breakfast and a beer. Now that’s a new trend. Pizzeria Olio – Open daily 11:30 a.m. to close. Olio e Limone Ristorante – Lunch: Mon. – Sat. 11:30 a.m. – 2 p.m.; Dinner: Nightly from 5 pm 11 West Victoria Street www.olioelimone.com

F I R S T S

f o o d & h o m e 2 3

Open Daily for Tasting 11am - 6pm

Extended HoursThursday - Saturday

11am - 8pm

Come in and experience the art of winemaking.

414 Salsipuedes St.805.965.7985

The Barrel RoomDowntown Santa Barbara

The WarehouseOld Town Santa Ynez

3563 Numancia St.805.688.5757

Open Daily 11am - 6pmThurs. Fri. & Sat. 11am - 8pm

Wine On Tap Live Music

www.carrwinery.com

Winery - Tasting Room - Wine Bar

W I N E

Jaffurs Syrah 2008Year after year this wine performs. Chefs like the spicy undertones and wild berry flavors as a complement to big steaks like rib-eye and pepper New York. It adds just the right bite to grilled veggies, too. This is a big meal wine.

Melville Syrah 2008A super value at under $21. A dark black purple hue embodies the wine with fruit aromas of dark cherry and chocolate. Serve with any beef from Tri-Tip to filet.

Brander Reserve Cabernet 2007This wine ruby-colored, fruit-forward, greets you with blackberry and thyme on the nose, ripe cherry cream. Soft oak and vanilla finish make for a great supper wine.

You can find these and many other high-quality organic and biodynamic wines at The Winehound, 1221 Chapala St., 805-845-5247www.winehound.com.

1221 Chapala St. S anta Barbara (805) 845-5247

VOTED BESTWINE SHOP

Also voted “Best Wine Shop” three years in a row

on SantaBarbara.com

Grand Opening!

www.thewinehound.comJust

across

from City

Lot #5

The Winehound

– Cheers, Bob Wesley and the Winehound Crew

in Santa Barbarawith the largest selection

on the Central Coast!

1221 Chapala St. S anta Barbara (805) 845-5247

VOTED BESTWINE SHOP

Also voted “Best Wine Shop” three years in a row

on SantaBarbara.com

Grand Opening!

www.thewinehound.comJust

across

from City

Lot #5

The Winehound

– Cheers, Bob Wesley and the Winehound Crew

in Santa Barbarawith the largest selection

on the Central Coast!

We’re moving to a new location in October, 2012!

3849 State St. in La Cumbre Plaza. (next to See’s Candy)


O N T H E C OV E R

1

Phot

o by

mic

hael

Bro

wn


It’s been said that a hamburger is almost always the best value on the menu.

The American King of all sandwiches. Truly a meal in every bite, piled high

with fresh garden tomatoes, onions, lettuce, cheese, peppers and more.

Intended to be eaten with one’s hands, along side crisp french fries, a dill

pickle and a cold drink. And it’s a given that Santa Barbara locals love their

burgers. If you were to ask 319 of them (we did) to name their favorite, you’d get back

hundreds of answers, each one with multiple spots and variations, from Kobe to Kaiser

to flat top to oak grilled, there are literally thousands of choices. The following are just

12 of the more popular people’s choice favorites from the readers of food & home…

dream Burgers12 prime time people’s choice patties you just have to have

32

Phot

o by

meh

osh

dzi

adzi

o

Phot

o by

Ash

ley

Ren

ée

2 6 f o o d & h o m e

1 Café Stella—You wouldn’t really expect to find a great burger at a french bistro, but this one is a winner. The signature sandwich features ground grass-fed beef, blue cheese, bacon, caramelized onions and a garlic rémoulade (french mayonnaise) that is out of this world! Served on a brioche bun with choice of sweet potato fries, soup or salad. Café Stella is located at 3302 mcCaw Ave. 805-569-7698 2 luCky’S—This steakhouse burger is made from 100 percent all natural chuck and then charbroiled and served with your choice of Tillamook cheddar, imported Gruyere or imported Roquefort cheese. The bun is your choice of Kaiser roll or soft bun, then garnished with sliced red onions, local beefsteak tomato, lettuce, pickle and hand cut french fries. “We endeavor to keep it simple, using only the most select ingredients cooked with great attention and care,” says owner Leonard Schwartz. Lucky’s is located at 1279 Coast Village Rd. 805-565-7540. 3 ChuCk’S WateRfRont GRill—The Rincon Burger is one of several signature patties on the menu with this one featuring a half-pound of grilled Angus beef, topped with sharp cheddar cheese and red onions on a toasted bun. for a few bucks more you can add bacon, fresh guacamole and a cold beer. The spectacular view is free. Chuck’s Waterfront Grill is located 113 harbor Way, (By the boats) 805-564-1200.

4

O N T H E C OV E R

Phot

o by

Bill

Boy

d

f o o d & h o m e 2 7f o o d & h o m e 2 7w w w . f o o d – h o m e . c o m

Santa Barbara Beautiful 2011 AwArd winner

for the stunning new waterfront deck

By the Boats Under the SailsLunch & dinner daily on the deck

113 Harbor wayreservations (805) 564-1200

Thank You, Santa Barbara Beautiful!

Landscape Design& Installation

for over 40 years

MontecitoLandscape

For a Free Consultation

Call 805 969-3984www.montecitolandscape.com

California Contractor’s License 263156 Since 1970 Lisa & Chris Cullen


4 the haBit—owners Brent and Bruce Reichard have spent most of their lives with one specific passion: making terrific burgers. The marquee name says it all and the aroma from the char grill will put you in a trance as you file in to place your order…again and again! The basic char burger is served with tomato, lettuce, pickles and caramelized onions…best when ordered with fries and a classic shake. for locations in SB and Goleta go to www.habitburger.com.

5 Wine CaSk—Chef Brandon hughes has created an array of specialty burgers that are made fresh daily with ground Wagyu and Angus beef, served on a toasted bun with house-made pickles, heirloom tomato, lettuce and seasoned fries or mixed greens. The Riviera Burger is the flagship and features fresh avocado, Swiss cheese, house smoked bacon and slivered red onions. Wine Cask is located at 813 Anacapa St. 805-966-9463.

6 SCaRlett BeGonia—A Niman Ranch cheeseburger served with local heirloom tomato, tempura onion rings, butter lettuce, bacon, english cheddar cheese on a house made potato bun. delicious! The sides include house made fries or salad and house made pickles and ketchup. “We designed this burger to taste delicious...not trendy or hip...just good,” says owner Crista fooks. Scarlett Begonia is located 11 W. Victoria St, 805-770-2143.

5

6

7

O N T H E C O V E R

Phot

o by

Ash

ley

Ren

éePh

oto

by S

helly

Vin

son

Phot

o by

mic

hael

Bro

wn


LUNCH | DINNER | COCKTAILS | PRIVATE DINING

pizza bar | wine bar | full bar

OLIOELIMONE.COM | 11 West Victoria Street, Santa Barbara | 805.899.2699 | oliopizzeria.com

lunch | dinner | take-out

phot

os:

Kev

in S

teel

e /

kevs

teel

e.co

m

Santa Barbara’s original artisanal pizzeria - salumeria

Olio_F+H_Winter'11:FullPageAdTemplate 11/21/11 2:11 PM Page 1


7 opal—This is a first class burger. Served elegantly on a house made focaccia bun that is perfectly designed to soak up the house made chipotle aioli while enhancing a myriad of meat flavors. It does all that! Grilled red onions, smoked cheddar, tomato and sliced avocado give it a taste all its own. Served at lunch only, with fries and side of ketchup or aioli. opal is located at 1325 State St. 805-966-9676.

8 paRadiSe Café—The Paradise Burger has been a local favorite for nearly 30 years. Special seasoning and smoke from the only oak wood grill in town give it a flavor like no other. Tillamook cheese, tomato, lettuce, Bermuda onions and fries round off the dish. Grilled onions, bacon and a cold beer are by request and are highly recommended! Paradise Café is located at 702 Anacapa St. 805-962-4416.

9 the nuGGet—The Nugget in Summerland has been serving a classic All-American burger for over 40 years. A third-pound of top grade chuck is charbroiled and served on a sesame seed bun for $9. Pure greatness! It comes with a choice of cold slaw, fries or a green salad and a side of house made sweet pickles. Two locations: the original at 2318 Lillie Ave in Summerland, and 5685 Calle Real in Goleta.

10 tee-off—If you like lamb burgers, then this is your dream come true. Nicknamed “The Greek” by regulars, this dish features house-ground lamb, feta cheese, flash grilled red onions, baby greens, and tomato and then finished with plum chutney on a sesame seed bun. The sides are a choice of soup, salad or steak fries and it pairs great with a vodka martini! The Tee-off is located at 3337 State St. (you can’t miss the neon sign). 805-687-1616.

8O N T H E C OV E R

Phot

o by

Bill

Boy

d

f o o d & h o m e 3 1w w w . f o o d – h o m e . c o mALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MOALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MO

Ad

Nam

e: It

sAC

halic

eIte

m #

: PS

A20

1110

281

Ord

er #

: 238

155

Trim

: 8.3

75x1

0.87

5B

leed

: 9.1

25x1

1.62

5Li

ve: 7

.5x1

0.25

Clo

sing

Dat

e:

3.8.

12Q

C: C

SP

ub: F

ood

& H

ome


11 the Boat houSe—The view at the beach is always better when you pair it with the house Kobe Cheeseburger. The half-pound patty is mesquite grilled and comes on a brioche bun with all the usual fixings, fries, soup or salad. “We sell a lot of martinis with it, too,” says Gm mark Williams. The Boat house is located at hendry’s Beach, 2981 Cliff dr. 805-898-2628. 12 holdRen’S GRill—The Gaucho Burger is a classic char broiled half-pound patty made from fresh ground Angus chuck beef. It is topped with melted pepper jack cheese, avocado, beefsteak tomato, lettuce and red onion on a toasted sesame bun. Served with steak fries, soup of the day or salad. holdren’s Grill is located at 6920 marketplace drive, Goleta. 805-685-8900.

9

11

10

12

O N T H E C OV E R

Phot

os b

y A

shle

y R

enée

Boa

thou

se p

hoto

by

mic

hael

Bro

wn

f o o d & h o m e 3 3w w w . f o o d – h o m e . c o mw w w . f o o d – h o m e . c o m

3.875” x 4.875”

Sunday 5:00-10:00

NOW OPENALL DAY11:30-10:30

FULL BAR • WEEKEND BREAKFASTLUNCH • DINNER

5995 Stagecoach Road • 967-0066

Some samples from Chef Moises Bernal

Venison Sausage Stuffed MushroomsNew Zealand Rack of LambSautéed Medallions of Rabbit

Norwegian Salmon

Charbroiled Ox T-Bone SteakGrilled Ringneck Pheasant Breast

Wild CaribouCharbroiled Sea Bass

Audrey Ovington • Proprietor Since 1941

One HundredYearsof Tradition

Just 20 Minutes Away...

■ Gourmet Bar-B-Que for 50 to 300 People■ Private Banquet Rooms■ Large and small groups

Call for information on leasing entire propertyfor corporate or private function


H O M E C O O K I N G

For your home. For your life.For our environment.

Southampton by Wood-Mode.

1717 State StreetSanta Barbara, CA 93101805.682.4003

©2008 Wood-Mode, Inc.

3630 Sagunto StreetSanta Ynez, CA 93460805.686.1140

Showroom locations:

www.thekitchencosb.com






Showroom locations:







Showroom locations:


1717 State StreetSanta Barbara, cA 93101

805.682.4003www.thekitchencosb.com

©2008 wood-Mode, Inc.


indian Summerfall flavors

In Santa Barbara, summer never

seems to arrive until after the

kids go back to school. Sund-

owner winds warm the back yards and

patios, which means the grill is on and

harvest vegetables are abound. With

that in mind, here are a few recipe

ideas to enhance the party.

Butternut Squash Quinoa with Sage Shrimp The warm flavors of cinnamon, maple, butternut squash, and sage are perfect for fall. Serves 4

4 unsalted tablespoons butter 1 small yellow onion, cut into half slices 12 ounces (about 2 ¾ cup) ½-inch diced butternut squash 1 teaspoon maple syrup 1 cup quinoa, rinsed ½ teaspoon ground cinnamon 2 tablespoons chopped fresh sage 16 ounces jumbo peeled, deveined shrimp Salt and freshly ground pepper, to taste

Preheat oven to 425 degrees. Place 1 tablespoon butter in a large baking dish and place in the oven to melt. Remove from the oven and add onion, diced butternut squash, maple syrup, and a pinch of salt and pepper. Toss to coat. Roast in the oven for 30 minutes. meanwhile, Bring 2 cups water, quinoa, and cinnamon to a boil. Reduce to a simmer, cover, and cook for 12 minutes. Turn off heat and allow qui-noa to sit another 5 minutes with the lid on. fluff with a fork and gently toss with the roasted squash and onions. melt the remaining 3 tablespoons of butter in a skillet over medium heat. Add the chopped sage shrimp. Season lightly with salt and pepper. Sautee 5 minutes, or until shrimp have just turned pink. Place quinoa mixture on a serving platter and arrange shrimp on top. Pour any remaining sage butter over the top and garnish with fresh sage. —By Marina Delio Ph

oto

by m

arin

a d

elio

santa BarBara

C e r t i f i e d

FarmersMarket

(805) 962-5354www.sbfarmersmarket.org

Friends • Flowers • Food • Fun

8 markets 6 days a week

rain or shine

S a t u r d a yDOWNTOWN SANTA BARBARACorner of Santa Barbara and Cota Streets

8:30am–1:00pm

S u n d a yGOLETA

Corner of Storke and Hollister; 7004 Marketplace Dr., inside the Camino Real Shopping Center

10am–2:00pm

t u e S d a yDOWNTOWN SANTA BARBARA

500 and 600 blocks of State Street4:00pm–7:30pm

W e d n e S d a y

t h u r S d a y

f r i d a yMONTEciTO8:00am–11:15am

1100 & 1200 blocks of Coast Village Road

WESTSiDE SANTA BARBARAHarding Elementary

School, 1625 Robbins St.3:00pm–6:30pm

SOLVANGCopenhagen Drive

and First Street2:30pm–6:30pm

GOLETACorner of Storke and

Hollister; 7004 Marketplace Dr., inside the Camino Real

Shopping Center3:00pm–6:30pm

cARpiNTERiA3:00pm–6:30pm

800 block of Linden Ave.


Buffalo Burgers with Caramelized onions and Gorgonzola Buffalo tastes very similar to beef, but is lower in fat and cholesterol, and is often raised more sustainably. Ground buffalo is available at Lazy Acres and Whole Foods Market. Serves 4

2 tablespoons extra virgin olive oil 2 medium yellow onions, halved and sliced 2 tablespoons balsamic vinegar 1 pound ground buffalo salt and freshly ground pepper 4 rolls or hamburger buns, halved crosswise 4 ounces crumbled gorgonzola cheese 1 avocado, peeled, pitted, and sliced 1 cup micro-greens dijon mustard or other favorite condiments

heat olive oil in a large skillet over medium heat. Add the onions and sauté until softened. Add balsamic vinegar, and reduce heat to me-dium low. Continue cooking onions until cara-melized, about 35 minutes, stirring occasion-ally. divide ground buffalo into fourths and shape into patties. Season the patties with salt and pepper. Coat a grill or grill pan with cook-ing spray and preheat to medium-high heat. Grill patties 4 minutes on each side, or until desired doneness. Place rolls cut side down on the grill to toast for one minute. Top grilled patties with gorgonzola and place on bottom roll. Assemble burgers with sliced avocado, micro-greens, caramelized onions, and mus-tard.

Marina Delio is a food blogger, photographer and mom living in Santa Barbara. Her blog is YummyMummyKitchen.com

Going RawRaw food enthusiasts eat by the theory that when food is cooked over 118 degrees, it loses its living enzymes. According to raw foodists, enzymes are the life force of a food, helping us to digest food and absorb nutrients.

Raw Gorilla Burger 12 oz walnuts 2 oz ground flaxseeds 2 carrots peeled and shredded ¾ lb diced red onion 1 oz garlic 2 oz lime juice 1 tsp paprika 1 tsp sea salt 1 tsp cumin

Place all ingredients in a food processor and pulse until ingredients can form a patty.

Raw ketchup 1/2 lb sundried tomatoes 1 oz raw apple cider vinegar 1 oz raw agave nectar ½ oz minced onion 1 tsp sea salt Place all ingredients into power blender and blend, add water used for sundried tomatoes as needed. Serve on a butter lettuce leaf, top patty with ketchup, sprouts, slice of tomato and avocado.

Recipe by Bany Vargas, Raw Foods Specialist, for Whole Foods Market – Santa Barbara loca-tion. The Raw Gorilla Burger is sold in our deli case in Prepared Foods for $7.99 each.

arugula, Roasted tomatoes, fennel & fresh Mozzarella Salad“The taste of a dish for which you need olive oil will be as good or as ordinary as the oil you use. A sublime one can lift even modest ingre-dients to eminent heights of flavor; a dreary oil will pull the best ingredients down to its own level.” Marcella Hazan, cookbook author & food writer

H O M E C O O K I N G

Phot

o by

mic

hael

Bro

wn

Raw Gorilla Burger

RC HITECTURAL

ILLWORK OF SANTA BARBARA , INC.

Showroom located at

8 North Nopal Street

Santa Barbara, CA

965-7011

Cabinetry • Doors • Windows • Mouldings

Serving Santa BarBara

Since 1969Lic # 261772

CustoM Cabinets


Ingredients: ½ pound grape or cherry tomatoes 2 bulbs fennel, cut in half, cores and stems removed, and shaved extremely thin ½ pound baby arugula ½ pound fresh mozzarella cheese, sliced ½ inch thick ½ cup il fustino frantoio extra Virgin olive oil Salt & freshly ground pepper Additional il fustino eVoo for dressing Parmesan cheese, shaved for dressing Lemon Wedges for dressing

method: Tomatoes:Preheat oven to 350 degreesdrizzle tomatoes with il fustino eVoo, salt & pep-per – toss to coat and turn onto shallow foil lined panBake in preheated oven for 20 minutesRemove from oven and allow to cool

Salad:In large salad bowl toss together: arugula, fennel, mozzarella cheese and tomatoes. Plate salad, dress with il fustino eVoo, pinch of salt and grind of fresh pepper. Garnish with Parmesan cheese and lemon wedge

Recipe by Laura Kirkley, owner of IL Fustino located at 3401 State St. 805-845-3521

Phot

o by

mar

ina

del

io

Buffalo Burgers with Caramelized Onions and Gorgonzola


Is ed, erectile dysfunction, a man’s worst nightmare, painfully hu-miliating, or is it perhaps a chance to prevent a heart attack? It could be both. first of all, let’s acknowledge that sexual function is highly com-

plex, and many factors can interfere with it. The four A’s can cause erec-tile dysfunction in men: anger, alcohol, anxiety, and ambivalence. obvi-ously anger is not a turn on, and while alcohol may loosen inhibitions, it can also cause ed, the notorious “drinker’s droop”. Anxiety – all the rage in these tough times – is self-explanatory and ambivalence can interfere when a guy isn’t sure he wants to be doing right then and there for any one of a million reasons. All of these except alcohol would be considered

examples of “psychogenic ed”. drugs are another major cause of ed, particularly alcohol and many of the older drugs for high blood pressure. fortunately newer anti-hy-pertension meds are available which do not have this side effect, and one Bystolic, is said anecdotally to actually enhance erectile function, although it is not fdA approved for this. What about healthy middle aged guys not on drugs, who don’t drink, who are in stable, satisfying relationships who experience ed? first of all, it must be said to such men, don’t panic! This is not the end of your sex life. It is said that most men will eventually experience ed at some point, and most will do fine even without treatment. This is where anxi-

H E A LT H

What every man Should Know About e. d.By Dr . DAviD DoDson

The Smile Says it AllDentures and partials are a thing of the past When you’re faced with replacement of one or all of your teeth, trust and experience should be the most important factor in choosing your dental team. Over 10 years in practice and thousands of successful procedures have refined our technique.

Specialist in All-on-4™This revolutionary technique provides permanent, non-removable teeth in one day. A simple, painless solution for people with failing teeth or no teeth.

Our team is comprised of board certified oral surgeons and a specialty trained prosthodontist.

Hooman M Zarrinkelk, DDS2859 Loma Vista Rd., Suite AVentura, CA 93003(800)-616-7957

www.VenturaOralSurgery.com

The first 30 callers will receive a complimentary consultation and CT Scan.

(a $700.00 value)


ety, specifically performance anxiety, can turn a isolated episode into a self-fulfilling prophecy. An understanding partner can do much to solve this problem, and because nothing succeeds like success, the best advice is to relax, be happy, and get right back in the saddle. Now let’s get back to my first comment, which may have sur-prised you, about ed being a potential opportunity to prevent a heart attack. It turns out that the onset of ed can predict the future development of coronary artery disease (CAd), which leads to heart attacks – still the #1 killer of both men and women. That’s because the arteries required for erectile function are similar to the coronary arteries which supply blood to the heart muscle but are only about half the size. As a result, as arteries become progressively clogged, ed tends to occur about 5 years before coronary symptoms devel-op. This is known as vascular ed and it is common in middle-aged and older men. A classic symptom is an older man who still wakes up with erections but has trouble getting one on demand. So if you are a middle-aged or older man with ed, you have an opportunity to aggressively control risk factors for arterial narrow-ing and prevent a heart attack. These risk factors, which are the same for ed and CAd, are the familiar ones of high blood pressure, elevated cholesterol, smoking, lack of exercise, diabetes, and carry-ing excessive weight. The good news is that every one of these risk factors can be controlled. What about drugs for ed? They are great, and they sell them-selves. But even if you treat your ed successfully with the famous

“little blue pill”, you still don’t want to have a heart attack, so if you think you have vascular ed, you should still work hard to control the risk factors listed above. most guys are quite happy with what are called Pde-5 inhibi-tors: Viagra, Levitra, and Cialis. All are very effective and usually well tolerated. The commonest side effect is headache, which limits its use in some men. Viagra and Levitra both work for about 6 hours, whereas Cialis works for 36 hours and has therefore been dubbed “the weekender” because a guy who takes one friday night is good to go until Sunday morning. All require sexual stimulation to work: they don’t cause erections by themselves, rather they permit a man to achieve an erection when he wants one. Some men do not respond to Pde 5s. In that situation, it is worthwhile to check a testosterone level as low levels of testoster-one are common and can result in failure of Pde 5s to work. Low testosterone is relatively easy to treat.

David C. Dodson, M.D., a primary care physician with Sansum Clin-ic, is Chair of the Committee on Men’s Health and a member of the Committee on Nutrition and Physical Activity of the Massachusetts Medical Society

“It is said that most men will eventually

experience ED at some point, and most will do

fine even without treatment. This is where anxiety,

specifically performance anxiety, can turn a

isolated episode into a self-fulfilling prophecy.”

The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM). Securities offered through Northwestern Mutual Investment Services, LLC, a subsidiary of NM. Robert G Dibley is a District Agent of NM (life insurance, annuities and disability income insurance).

Northwestern Mutual Permanent Life Insurance can help solidify your feeling of nancial well-being. It’s an asset that offers protection, along with cash value guaranteed to grow over time. That’s a foundation for life.

Robert Dibley, CLU, ChFC, CASLManaging DirectorLicense #: 0B88887Dibley Financial Group3888 State Street, Ste 203Santa Barbara, CA 93105805-898-4400nmfn.com/robertdibley


When a couple marries they agree to share many things. They may have

a written plan for protecting each other, for instance, life insurance policies with each other as benefi-ciaries. Some of the things couples implicitly agree on are so deep and reach so far into the marriage they cannot be written down without causing insult to the relationship they are trying to enhance. A couple explicitly agrees to be monogamous. Remember the “fore-sake all others” line in your wedding service? That means two people make a deal to get their interpersonal physical needs met with only their spouse. monogamy creates a bond of exclusive infor-mation, a shared secret no one else should have access to. It’s like a fence with a big sign on it: “we know something you don’t know and we aren’t telling you”. This has the impact of fencing others out of the deepest part of the marriage. It strengthens the bond and the mari-tal experience. If you have agreed to restrict your physical access, to put it deli-cately, to only your partner, what you do with your body affects your partner’s life. I call this the marital Body. Two people with two bodies have come together in marriage and created a more complex single marital Body. So, if one spouse gains 50 pounds after the wedding, it is likely to turn off the other spouse. This leaves the other partner, basi-cally, marooned. They aren’t phys-ically attracted to their spouse and they have agreed not to go any-where else. here are some ways, besides radical unhealthy weight gain or

weight loss, to maroon your part-ner on the desert island of a bad sex life: bathe only rarely, dispense with good grooming, hide yourself in asexual clothes when spending time alone with your partner. Physical attraction is not an in-tellectual exercise. You can keep loving someone for their person-ality, but no longer love them in a way that promotes sexual desire. Life comes along and makes changes to your body, which aren’t your fault. But the majority of problem changes are well within our ability to prevent and correct. If your spouse is working on chang-ing for the better, support the pro-cess. for instance, don’t keep bring home potato chips because you and the kids can eat them with-out gaining weight. Suffer without the chips. Treat it as an exercise in marital loyalty. Researchers have discovered that willpower is only a little flame of determination easily blown out by the gale force winds of omnipresent temptation. If your spouse’s grooming has gone down-hill, it might be caused by depres-sion. depression is a manageable problem these days. maybe it’s time for the marital Body to get in shape. Ride bikes to-gether, go for walks in the evening, dance together, cheer each other on. make monogamy a joyful pro-cess of taking care of your united self. one of you may need to take the lead, encouraging and initiat-ing for the other. As your marital Body gets healthier, so will your marriage.

Lynne Sherman, MA is a licensed Marriage and Family Therapist. www. LynneSherman.com, 805-967-5266

H E A LT H

By lynne sherMAn, MA, lMFt

This married Life: Two minds - one Body


H E A LT H

fresh Clean SlateBy cynthiA GrAncourt

The scene is familiar, the potion formulaic. on any given friday or Saturday night, take one group of partygoers, measure five to one bottles of alcohol to mixers and shake with music. Pour

onto the street in sloppy fashion right around the corner from the lo-cal tattoo shop and voila! Two to five of the group will wake up with a tribal tatt on their arms or lower backs or “I LoVe mom” dead center on their chests. Tattoos are popular and for many, extremely well thought out, but for all the people who do love their tattoos, there are those who feel chained to a lifetime of permanent regret. fortunately, ink is no longer forever. So, if you tattooed that name of a certain someone you never want to remember across your bosom, on your arm or around your ring finger, there is hope for you. The G Spa in Santa Barbara has teamed up with Cynosure to in-

troduce our new state-of-the-art laser tattoo re-moval, the RevLite SI, a procedure that provides greater efficacy and comfort.

It has 60% more power to treat multi-colored tattoos and to rejuvenate

skin. Unlike other lasers, Rev-Lite delivers up to 1.6 Joules,

which translates to highly effective procedures with less heat and increased safety. The advanced tech-nology of Revlite also gives patients a more refreshed appearance via the La-ser facial and Laser Peel, which reduces wrinkles, tightens skin, reduces pore size, and gives smoother skin texture. dr. Griffin, medical director of The G Spa notes, “The Revlite is amazingly ef-fective for tattoo removal and the Laser facial Peel which is a more aggressive treatment is like having four IPL’s in one treatment. Brilliant!”

Cynthia Grancourt is the Medi-cal Spa Manager for The G Spa 805-682-4772 www.thegspasb.

com

Lunch and dinner menus available for viewing online at: restaurantjulienne.com

“This bistro shines with gourmet food at everyday prices and remains an absolute must in SB for creative fare, illuminating wines; charming decor, a satisfyingly buzzy ambiance and exceptional service which keeps it

a favorite with the locals.”----Zagat Survey

1325 State StreetNext to the Arlington Theatre

Open Daily 966-9676www.opalrestaurantandbar.com

Eclectic California CuisineAward-Winning Wine list Full Bar * Martini Menu

Private Banquet Roomwith Custom Menus Catering * Take-out



U P G R A D E S

throughly Mod ern New Windows Offer a Fresh Outlook on the World


many architec-tural elements can “date” a house, espe-cially those

built in the 1940s and 50s. Why not consider easy and affordable upgrade an old house by giving it a facelift that includes install-ing new windows or even doors? having recently replaced a few very old windows in my very old house, I can vouch that while the new look makes me very happy (and the noise re-duction is priceless) my house doesn’t exactly look new, but it’s certainly an affordable improve-ment and upgrade I can person-ally recommend. I only wish I’d done it sooner. There are many places in town that can give you bids on new or retrofit windows. Al-though Portfino doors & Win-dows is best known for provid-ing high-end custom windows and doors to noted architects and designers in town for new homes and expansions, they are experiencing a lot more retro-fits. If you don’t have a ton of equity in your house, but want to upgrade, this can be a good solution. I recently checked out a new line of affordable products at Portofino from Shucco that can add a lot of curb appeal to remodels. They are vinyl-clad windows coated with faux wood (even a bamboo look) coated surfaces also in colors, mean-ing they don’t require painting. They also never wear out, like the old aluminum and louvered windows I recently ditched. “People swear they are wood,” notes hank foster, owner of Portofino, “and they are perfect for a retrofit.” Stucco hasn’t changed in 100 years, but windows have, not only in look but performance. Glass technology has advanced to include reflective coatings

throughly Mod ern New Windows Offer a Fresh Outlook on the World

By leslie westBrook

Serving Breakfast & Lunch,Tuesday–Sunday 8am–2pm

11 West Victoria Street #10805-770-2143 scarlettbegonia.net

Organic, Local, Thoughtful Food

Look for our dinner menu fall 2012

Gelato • Panini • InsalateAntipasti • Formaggi• Salumi

Dolci • Caffè • Culturan

Traditional Italian Flavors

3343 State Street(Next to San Roque Post Office)

(805) 569-6522


that protect floors and carpets from sunlight fading. If you hap-pen to within earshot of the 101 (like I do) or the new helipad at Cottage hospital, you can block noise. There’s good reason why top architects and builders order win-dows and doors from Portofino door and Window again and again for their award-winning custom designed residential and com-mercial projects and 75% of their business are repeat customers. Portofino is just one of three Loe-wen Window Centers in Califor-nia. Based in Canada, Loewen is a 100-year-old company that uses european craftsmanship based on techniques developed by the German mennonite family who founded the company. New windows to the world can

be as exciting as a new back-to-school outfit and offer an afford-able way to upgrade your homes, instead of selling, completely remodeling or “moving up” to a more expensive neighborhood. here are a few new portals to the outside world that can freshen your living quarters with minimal invasion. most installations can be done in a few hours. Portofino of-fers free advice and quality service with their complimentary design consultation. The sales staff has over 50 years of combined experi-ence to help customers with cus-tom window, door and hardware needs. Just ask any designer in town.

Portofino Door & Window, 322 E. Cota St., Santa Barbara, 805-966-4263. www.portofinodoors.com

U P G R A D E S

Loewen aluminum clad, wood interior windows: Create a sense of calm and well being by bringing nature into view. What’s not to love about these expansive glass windows that merge your exterior environ-ment making it part of your interior tableaux.


Facials • ProfessionalMake-up Application

Natural and Organic Skincare, Mineral Make-up and Bodycare

6 East Valerio Street Suite A & B • Santa Barbara(805) 563-8432 • www.puravidabotanicals.com

Purely Organic

nowavailable at


Garden enlightenment

U P G R A D E S

By lisA cullen

ClassiC Downtown Dining

ReseRvations accepted • all MajoR cRedit caRds • couRtyaRd

PASTAS • MEATS • PIZZA • FISH • SALADS • CIOPPINO

1031 state • (805) 963-6687LUNCH & DINNER DAILY


my first encounters with garden light-ing go back a few years, watching my dad putting up temporary lighting for a party. At the end of the night, when

all the guests had gone and I was cleaning up and stowing away the chairs, I looked around and was amazed at how groovy the garden looked. It was a whole new place. Wow! It was magical. The neighbors with the swimming pool would light Tiki torches when they had a party, which gave the place a tropical vibe. Then there was the guy up the street who left his Christmas lights up all year round; that was home lighting design in the 50’s and 60’s. Garden lighting has come a long way since then; there are all kinds of low-voltage lighting kits avail-able for the do-it-yourselfer and the pro alike. Up lights, down lights, spotlights, floodlights, subtle glow lighting, path lights, moonlights and more can be found.

The first step toward “enlightenment” is deter-mining your needs. Are you considering lighting for purely aesthetic reasons or there safety concerns? do you like to entertain? If so, garden lighting will lend ambience while greatly expanding and en-hancing your party spaces. Perhaps you have more commercial considerations, such as illuminating your place of business. Whatever your reasons gar-den lighting can fun and easy. The best way to get started is to get a few long extension cords, some clamp lights and a variety of small light bulbs. Go out at night and start experi-menting with placements and amount of light. You may be surprised at how little light it takes to cre-ate your desired effect and how too much light can ruin it. Get creative and have a bit of fun throwing

“The best way to get started is to

get a few long extension cords,

some clamp lights and a variety

of small light bulbs. Go out at

night and start experimenting

with placements and amount of

light. You may be surprised at

how little light it takes to create

your desired effect and how too

much light can ruin it.”


Open for lunch: M–F 11am-2:30pm. Dinner: 7 Days a week 4 to closehaPPy hOuR: 7 Days a Week, 4pm–6:30pm

6920 Market Place Drive • Goleta

(805) 685-8900 • holDrens.coM

OPen: every Day from 11:30am to closehaPPy hOuR: 7 Days a Week, 4pm–6:30pm

6920 Market Place Drive • Goleta

805-685-7300 • holDrens.coM

a shadow of a palm against a big bare wall or get dramatic and backlight an interesting succulent or tree. Interesting effects such as lighting up the inside canopy of a big tree can change your life in a good way; though you may wish to consult with neigh-bors so that they don’t feel under interrogation. There are fancy bronze and copper fixtures that add elegance and flare. But the real magic comes from the light itself. No fixtures. No hardware showing, just ambient light coming from the ether creating a mysterious warmth and glow allowing one to navigate the nighttime garden. Natural or “moonlighting” appears to originate from mother Nature herself and for this you may need the help of a professional. I look at garden lighting as a way for a homeown-er to double his or her potential use of the garden. In fact nighttime may be the only time a person can spend leisure-time in their garden as weekdays and weekends are otherwise consumed with non-leisure endeavors. Just for fun, take a lamp of some kind out into your landscape tonight and see if I was right as a kid about how groovy it looks.

Lisa Cullen, landscape designer and organic gar-dener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com. Follow her blog at www.gardengossipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am.

U P G R A D E S


A Giffin & Crane Companyprojects

small changes | big impact

Home Improvement (tHe easy Way). When it comes to remodeling, Projects understands what’s important to you. From meticulously managing the construction process to selecting materials and communicating with you daily, we’re with you every step of the way. Our attention to detail is unmatched. For a FREE consultation or to learn more call 805.682.2226 or visit us on the web at projectsgc.com.

License #884424

Celebrating over 25 yearsof beautiful design in

downtown Santa Barbara

Home FurniSHingSAntiqueS

interior DeSigngiFtS

1323 State Street Santa Barbara California 93101

805 962-6909 www.indigointeriors.com


You don’t have to tear down walls in order to make your interiors brighter, happier and appear larger. Interior designer/In-

digo home furnishings owner Genny Cummings offers sage advice. “overall, plenty of good, soft balanced lighting accomplishes all three of these goals,” says Cummings, adding that small amounts of compelling color also help achieve the desired result. “Keep the space minimal,” she stresses. here are more specifics from ms. Cum-mings that can be applied to your own living and workspaces:

Brighter! 1. Great lighting is very important. Use less fabric and fuss around windows to open up the windows and bring in as much light as much as possible. mirrors are a great way to brighten up a room – always consider what will

be reflected. Place a mirror opposite a window or in a dark corner with lighting to bring light into a dark corner. Solatubes are a minimal way to brighten a room – not as invasive and less expensive than a skylight. You can treat them to look like a skylight by using shutters. Add-ing shots of white or charcoal to a room can add sharpness and a focus.

happier! 2. Color, of course! find a color you react to emotionally that makes your happy. Live plants in a beautiful container, favorite art-work, fun patterns, and whimsical accessories make us happy. Bring humor into a room with art or pairing certain objects together in unex-pected ways. for instance, a found object like two rusty bicycle tires displayed on a wall like a phantom bicycle can bring a smile to your face.

larger! 3. Using fewer large pieces rather

than lots of small pieces of furniture, especially in a small room, will make the room feel larger. Let the eye rest at some point by leaving one wall blank. Again, creating illusions with mir-rors to eliminate barriers. Use very large mir-rors or place mirror in the back of book cases, a kitchen countertop or wet bar to give the il-lusion that there isn’t a wall. You want the eye to go as far as it can. Create a vista out your window to draw the eye outside. A blooming vine on a fence outside a window draws the eye beyond the room. make sure floor space is vis-ible by having furniture with legs. —Leslie A. Westbrook

Indigo Home Furnishings 1323 State Street Santa Barbara www.indigointeriors.com (805) 962-6909 [email protected]

out of the closetIf you were born before 1970, you probably have a few classic vinyl records in your clos-

et, and maybe a dust covered turntable as well. You might remember the experience of going to a record store, listening to an album from start to finish… well for

most…those things have diminished in the world, but for the purist, vinyl is alive and well! With the advent of i-pods and digital streaming music, quality has suffered in the face of convenience. Purists are looking to vinyl for a warmer, more authentic analog sound. The general sentiment is that digital is a “sterile” sound; clean, but sometimes too perfect. for a true listen, get your old records off the shelf and give the new breed of turntables a spin and rediscover days gone by. The mmf-5.1se turntable (pictured) is one of several modern models offered at Mission Audio and Video, 1910 De La Vina Street, 805-682-7575.

U P G R A D E S

don’t tear down those Walls!Design Tips for Brighter, Happier, Larger Spaces



Galley options…The design and plan-

ning of every kitch-en comes with a unique set of goals and chal-lenges. Certain cabinets can offer a dramatic furniture quality as in this galley-style kitchen as well as function in smaller spaces. The use of color and backlit glass adds just the right touch of luxury to compliment a serious foodie life-style. for information on these and other custom kitchen designs contact montecito Kitchens at 805 453-0518 www.montecitokitchens.com

U P G R A D E S

Bathing ideas…how about a fireplace to accent your bathroom? This one was built to order by

Allen Associates Builders in Santa Barbara. 805-884-8777. www.dennisallenas-sociates.com

dream Stove…This stove is from the AGA Legacy series and features two

ovens, a broiler and five burners. Available in stainless steel and assorted colors, showroom model for inspection at the Kitchen Company, 1717 State St. 805-682-4003.


12/31/2012

Santa Barbara’sPaving Stone People, Inc.

Design & Sale of Interlocking Paving Stone & Authentic Cobble Stone Installation

and Restoration, with Natural & Cultured Stone Veneer & Wall Applications.

Always Built GreenContact Doug & Lorna

for a free estimate

805.884.9955www.pavingstonepeople.com

Lic.#938822

Professionally ConnectedIf you plan to buy or sell a home in Santa Barbara, Don Ford is a local’s local. Born and raised in Santa Barbara and esteemed alum of SBHS, SBCC and UCSB, Don has over 25 years experience

in local real estate. Eight years in the NBA doesn’t hurt his professional connections either.

(805) 689-7776 • [email protected]


www.luckys-steakhouse.com

Accent your garden with a five-piece ant band. made from iron and polished pebble stone, the ants stand about 4 inches tall are ready to play without a break right into winter. Available at Terra

Sol Garden 5320 overpass Rd. 805-964-7811.

After the Summer Solstice, the longest day of the year, fall may seem a long way off, but

September will soon be here and when the kids start heading back to school there are some garden tasks you should put on your “to-do” list. This should help get you started: After a long growing season Ros-es can get stretched out and ragged. Cut them back by about one-third and give them a good feeding in or-der to encourage another round of bloom (which will come about 60 days after you cut them). Use this time of year to replant areas of your garden that are in need of rejuvenation. The cooler temper-atures of fall make it the ideal time for re-landscaping. The soil is still warm and there is plenty of time to get things in the ground before the winter rains. Time to plant cool-season herbs, annual flowers, winter-blooming bulbs and veggies. Pansy, Sweet Peas, Chard, Kale and other season-al color and vegetables will start ap-pearing in your local nursery at the end of summer. make it a custom of visiting your local garden retailer weekly at the beginning and end of each season. They are selling what you should be planting so make nursery shopping a routine. Usually, your larger trees and shrubs need a deep watering this time of year to give them a boost of moisture that will last until the rain.

maintenance items include the deadheading and cutting back of perennials, replacing summer-blooming annuals and re-mulching the earth to conserve moisture.

Native and mediterranean plants go dormant in the summer making fall the perfect time to plant them so they will have time to es-tablish themselves before the win-ter rains.—Lisa Cullen

All products can be purchased at Terra Sole Garden Center 5320 Overpass Rd. 964-7811

Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com. Follow her blog at www.garden-gossipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am.

Autumn Chores Getting your garden ready for fall

G A R D E N

marching band…

SEASIDE GARDENSWhere Beauty Abounds

3700 Via Real, Carpinteria, CA. (805)684-6001, www.seaside-gardens.com

Enjoy a stroll through our three acres of gardens and shop from a wide selection of beautiful and unusual plants. We also offer a

great selection of pots, planted succulent bowls, garden tools,

gifts, gift baskets, and much more.

Seaside Gardens Botanical Gardens and Retail Nursery

Open 7 days


Timeless Design Ferguson-Ettinger’s Homes Feel “Like They’ve Always Been Here”

A R C H I T E C T P R O F I L E


There’s a newly completed stone wall at Brett ettinger’s latest project, and the architect stands at just the right place to view it juxtaposed against the surrounding hills, burnished brown by the summer sun. “See how it blends into the surround-

ings?,” he says. “It integrates, not just in its form, but in its colors, and appears to grow out of the ground.” The stone came from Refugio Canyon, just a few miles away from this job site on the Gaviota coast. he and wife/partner Pamela ferguson of ferguson-ettinger Ar-chitects specialize in buildings that tread lightly on the environment – “being benign” he says. They use unfinished, raw, and natural mate-rials; utilize passive cooling and heating practices; and respond to the immediate environment, be it this dusty valley near the coast, or an exposed hillside in town. The result? homes designed by the duo are certainly modern, but have a timeless quality that makes them feel like they have always been there. “We neutralize age,” says Brett with a smile. metal porch railings are already rusting, he points out, but that’s part of the plan for this former barn. “The Cor-Ten weathering steel reacts with the air to form a nice patina, and there’s no upkeep, no painting,” he notes. The building’s walls are concrete, with some of that Refugio stone crushed and added for color. The pair also seem to neutralize the tension usually surrounding a building project, attracting repeat customers, like the owners of this property. “We have half a dozen clients that we’ve done five or more projects for,” says Brett. “They like the stress-free process,” adds Pa-mela. That process begins with detailed site planning and close client collaboration. “We are sensitive to the land and the context,” says Brett, “but also to what we are hearing from the people who will live there.” That involvement continues past the delivery of the final drawings. “We don’t just go away after the permits are issued,” he laughs. “We are along for the ride.” The architects are on-site during building, and often go beyond traditional roles, designing kitchens, rugs, cabinetry, dining room tables, patio furniture, and other elements. “We’re full service designers,” says Pamela. Likewise, there is close collaboration with the building contractors, and ferguson-ettinger finds builders who respond favorably to their progressive building techniques. Tilt-up concrete, a sustainable de-vice, was used for a new residence in Santa Barbara. Rain screen walls, which combine drainage and air cavity insulation, are employed in this Gaviota project. Both projects were built by Allen & Company. “Builders like to be challenged,” says Pamela. “They don’t want to do the same thing day in and day out.” “It’s almost athletic the way we all come together and focus, like a sports team.” Brett seamlessly picks up when she stops. “We’ve learned what to expect from each other.” he could be referring to Pamela. The pair’s distinctive work ranges from banks in the midwest to many local residences, and others as far away as Templeton and Topanga Canyon. many of their projects in-volve steep hillsides (“crazy hills” Brett quips), which require a special sensitivity to the landscape. Brett and Pamela met while both attended graduate school at the Southern California Institute of Architecture in Los Angeles. Brett was raised in LA, and attended UCSB as an undergraduate. Pamela, origi-nally from Canada, studied fine arts before deciding on architecture. The couple spent five years in New York City, where Brett worked for Tod Williams and Billie Tsien, a husband-and-wife architectural team known for being on the cutting edge of nature-inspired design. While there, Brett recalls, “we spent a lot of time thinking about

Timeless Design Ferguson-Ettinger’s Homes Feel “Like They’ve Always Been Here”

By JuliA MchuGh

Canyon House (Interior) - A raised ceiling beyond with full height sliding

glass panels emphasize the home’s connection to the garden and mountain

views to the north. The exterior integrally colored plaster extends inside to wrap the fireplace wall and further blur the

distinction between indoor and outdoor.


Grove House (Stair) – Cedar ceiling panels extend across the top of and join the arched cedar frames (of gradating height and radii) to form an organic, compound-curved roof shelter at the main living space.

Mesa House (Northwest Elevation) - Board-formed, poured in place concrete walls anchor the house to the steep site and form a plinth for the cantilevered upper level, composed of integrally colored plaster

walls and sliding glass door panels, which, when open turn the living room into an outdoor space.

Canyon House (Entry) - Integrally colored plaster walls and a flush carpet of cobble stone paving lead to a stained Douglas Fir entry door with glass transom.

A R C H I T E C T P R O F I L E


www.dennisallenassociates.com • General Contractor License # 503300

Thirty years of building custom Santa Barbara homes. Bringing value,

quality & elegance to every project.

how to put a building together,” instilling in him an ap-preciation for what he calls “the art of building.” This translates into über-detailed blueprints, and intricate scale models which not only show the architecture, but how the structure will come together during building. “A contractor doesn’t have to ask so many questions, because it’s all there,” he says. on this project, the barn’s footprint and an original beam remain, but new living space has been created. It’s quite small, only 1200 square feet, with an addi-tional cantilevered concrete cooking area and court-yard outside under grand oaks. Upstairs is the large, one-room bunkhouse where the owners’ grandkids can sleep. Nearby is a new barn for storing ranching equipment, with living accommodations above. The buildings are positioned to take advantage of passive energy – there’s a wonderful breeze flowing from the ocean into the second story, and the eaves are large, providing deep shade. The buildings’ color pal-ate is restrained, mirroring the surroundings. There’s a sense of harmony in the repetition of materials. “We responded to the California Ranch style and interpreted it in our way,” says Brett. “It should look like a working building; that’s the vernacular,” notes Pamela. “But it should almost disappear into the land-scape.”

Ferguson-Ettinger Architects899-9171www.fe-arch.com

Phot

o by

meh

osh

dzi

adzi

o


GARDeN


Don’t underestimate the therapeutic val-

ue of gardening. It’s the one area where

we can all use our creative talents to make a

truly satisfying work of art. Every individual,

with thought, patience and a large portion

of help from nature, has it in them to create

their own private paradise: truly a thing of

beauty and a joy forever.” ~Geoff Hamilton~

WhY LANdSCAPING?The thrill of the till

By liSa Cullen


Landscaping blend of stone, tile, wood, water, lawn, lighting and succulents offer the perfect mix to a finished backyard. General contractor, Allen and Associates Builders. Tile, brick work and fireplace by Cayetano Lopez Custom Tile. Pool and spa built by Tri Valley Pool and Spa. Landscape design by Sam Maphis of Earthform Design www.earthform.com. Landscape installation by Dean Nydam. Outdoor lighting by HS Electric. Photo by Jim Bartsch Photography.

GARDeN


Why landscaping? Factually, it’s about creating another world, your own world where what you want, what you like is what’s important. Creating a private paradise in your back yard is the real purpose of landscap-ing. A garden provides refuge, a sanctuary from the sometimes hectic pace of life; a place to recharge, regroup and get away from the pressures and demands of daily life, where there is freedom to do, to be, to have whatever YOU want. Call it a landscape or a garden, either way, using the earth as canvas and trees, plants and flowers as “paint” is an art form unlike any other. In creating a garden we can let our imaginations run wild and have some fun as there is no “right” or “wrong” in this creative medium, only our own aesthetic vision. Some compare landscap-ing to remodeling a home or decorating or perhaps adding on a room. If we are talking about constructing patios, spas and BBQs, I suppose there are some similarities, especially when you blend the elements of water, wood, stone and vegetation, but I encourage a look at the bigger picture. This is art that is ALIVE! It grows and changes over time, every season affording new delights: flowers and trees in bloom, varieties of color and fragrance, sounds and silences. A gar-den IS life; providing habitat for fauna and multitudes of pollinators, sustenance for us physically in terms of food and spiritually in terms of beauty.

Beauty is in the eye of the beholderThis well-worn phrase origi-nates back to third century BC Greece, and has been em-ployed by everyone from Shakespeare to Benjamin


RC HITECTURAL

ILLWORK OF SANTA BARBARA , INC.

Showroom located at

8 North Nopal Street

Santa Barbara, CA

965-7011

Cabinetry • Doors • Windows • Mouldings

Serving Santa BarBara

Since 1969Lic # 261772

CustoM Cabinets

Franklin to mean in essence “In the arena of art you’re the boss”. This shows up in a walk through neighborhoods, where gardens of wildly divergent tastes can be seen. Garden styles like art and clothing are sub-ject to fads and trends. Juniper used to be the plant of choice for landscapes in our area and though excellent for a drought tolerant garden the use of Juniper has fallen out of favor, being replaced by plants of Australian origin. As in fashion, there are “classic” or “time-less” garden designs and plant choices that never go out of style. Then there are interpreta-tions that are more modern or trendy that can give a garden “Pizzazz” or the “Wow Factor” that real estate agents talk about. It all comes down to what “vibe” you are trying to create. In a garden, just like any work of art, it is the intention of the creator that one is experiencing when one goes into the space. So the question comes back to what do you plan on doing in your little Shangri-La?

“In his garden every man may be his own artist without apology or explanation. Each within his green enclosure is a creator, and no two shall reach the same conclusion… Ever a season ahead of us floats the vision of perfection and herein lies its perennial charm.” ~Louise Beebe Wilder~

Whether your garden is a small patio or vast acreage, start by asking yourself “How will I be using this space?” If you do a lot of entertaining, you may need a larger patio or an outdoor fireplace or kitchen. Perhaps instead your needs lean toward sanctuary, which calls for meandering garden paths and secret garden spaces, for meditation, contemplation, sunbathing or even napping. If you have children (or are a playful adult) you may want to include a soccer field, a bocce ball court or a spot for playing croquet. How about destinations that provide areas for hide and seek and opportunity for childhood fan-tasy? Some may want an “urban farm” complete with vegetable gardens, chickens, beehives and the like; here we need raised beds, a chicken coop, herb gardens and orchards. I recall a customer who wanted to attract a particular species of bird to his property. After a bit of research we found the exact right

GARDeN


www.dennisallenassociates.com • General Contractor License # 503300

Thirty years of building custom Santa Barbara homes. Bringing value,

quality & elegance to every project.

combination of plants and terrain that this bird preferred. Once the habitat was created, our feathered friends arrived and both birds and bird-lover were in heaven. As you can see, the possibilities are limited only by one’s imagination. “In garden arrangement, as in all other kinds of decorative work, one has not only to acquire a knowledge of what to do, but also to gain some wisdom in perceiving what it is well to let alone”. Gertrude Jekyll Sometimes all a garden needs is a bit of expert “editing”. There is a tendency in all of us to keep adding things and never removing. When I walk through a garden I can see rem-nants of the original design and observe where it went off the rails. Possibly the person main-taining the garden didn’t quite understand the original intention and so couldn’t maintain that vision. Or maybe the “bones” of the garden are wonderful and it’s just gotten out of control. In either of these cases “garden editing” is the answer. Once you have worked out what your needs are it’s a matter of deciding on the approach. You may have lots of ideas but no idea of how to get it done or where to start. Perhaps you know what you want but don’t know how to put it all together. This is where a professional can be of service. Most companies offer a free consulta-tion, which gives you a chance to choose the person who best fits your needs. No matter how you approach your land-scaping, whether you do it yourself or hire a professional, the most important ingredient in the garden is you. You are the one who makes the garden shine by your admiration of it, participation in it and your intention that plants grow. I read recently that all it takes to have a Green Thumb is to have a DESIRE TO MAKE PLANTS GROW. This same author noted that plants require a lot of enthusiasm; they almost need a cheering section. Let’s be that cheering section.

Lisa Cullen, landscape designer and organic gardener owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com. Follow her blog at www.gardengossipsb.blogspot.com and listen to Garden Gossip radio show on AM1290, Fridays at 11am and 9pm and Saturdays at 11am.


DiNiNG ouT

True comfort food season starts in the fall with the flavors of fine fowl. 1 Chicken Picatta with capers and fettuccini are a signature dish from Presto Pasta. 2 The tangy flavors of a classic chicken Marsala, pan sautéed with butter and fresh

basil. 3 The Cassoulet from Petit Valentien brings out the French in all of us with duck confit, pork belly sausage and white beans. 4 Pecan Chicken Picatta from Palace Grill starts with a lemon butter caper sauce and finishes with a Cajun twist and just the right crunch.

3

1

4

2

Fowl comfort

cARpiNTeRiAGarden market. garden market is a gem tucked into

Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the garden market is a very enjoyable place to have a lunch break. Our favorite is the “Gourmet Turkey” sand-wich. Open Monday–Sunday 10am-3pm. Serving breakfast from 7am to 11am weekdays and until 1pm on weekends. [L] $ (BW) 3811 Santa Claus Lane (805) 745-5505

Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to cooking the finest steaks anywhere. Sly’s is open daily for dinner from 5 pm, features a full bar and extended wine list. (LD) $$ (FB). reservations are suggested. 686 Linden Ave. 805-684-6666.

moNTeciTocAvA. experience the bold flavors of spain, mexico

and Latin america in a romantic garden setting

in the village of Montecito. Cava’s methods and imaginative combinations by chef Onofre Zuñiga including lobster tamale, quesadilla with chicken, manchego cheese and caramelized onions, coco-nut shrimp with spicy mango salsa mango and grilled ribeye churrasco steak, 2002 Zagat Award. Happy Hour 4-6, Weekend Brunch from 8am. Complimentary Valet Parking. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

lucky’s. Montecito’s only premium steakhouse. Great wine list and martini selections. great weekend


brunch served 9am-3pm. [BrD] $$$, (FB) 1279 Coast Village Road, 565-7540.

montecito wine Bistro. 516 San Ysidro Rd Montecito, open everyday 11 AM. Montecito’s original farm to table local and organic restaurant. 805.969.7520

Stella mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive american & French wine list, great private rooms for your event needs and Live Jazz on Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los Patos Way. 969-6705. .Events by Stella Mare’s is located at 3302 McCaw Ave, on upper State Street.www.stel-lamares.com

The Stonehouse. Located in a 19th-century citrus packing house, The stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. Chef John Trotta’s regional cuisine is prepared with a palate of herbs and vegetables harvested from the on-site chef’s garden. Open for dinner from 6-10 p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 565-1700.

The montecito café. eclectic menu with great service. Desserts to die for! Open Daily from 11:30 (LD) $$ (FB) 1295 Coast Village Rd. 805-969-3392.

SANTA BARBARAAldo’s italian Ristorante. Since 1986. Experience lunch in

the sun or dine by candle light in their enchanting court-yard. Friendly servers deliver fresh Italian specialties and creative dishes with a California flair. [LD] $,B&W. 1031 State St., 963-6687.www.sbaldos.com

Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mes-cals served by a joyous staff. Blue agave was voted by locals repeatedly the most romantic restaurant in santa Barbara. The furnishings are cozy with intimate booths, a fireplace lounge, outdoor balcony, eclectic music and visionary art. [BR D] $$ (FB)20 E. Cota St., 805-899-4694

Boathouse. The Boathouse at Hendry’s Beach is the new-est venture of the owners of the santa Barbara shellfish Company, which began on Stearn’s Wharf in 1980, and the santa Barbara Fishouse. enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/boathouse

Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with cui-sine that is “creative without being over the top...”” (Wine spectator, July 1999). Fresh Channel Island seafood, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160.

ca’ Dario. Fine Italian dining with extensive Italian wine list. Excellent seafood and authentic cuisine. [LD] $$, (B&W) 37 E. Victoria, 884-9419.

cajun Kitchen. Cajun Kitchen has been serving one of the best breakfasts in town for over 20 years—from Cajun specialties ranging from Jambalaya topped with two eggs, chicken hot sausage gumbo omelette, blackened catfish with two eggs, to blackened salmon and blackened chick-en breast. [BL] $, (BW) 1924 De La Vina, Santa Barbara 687-8062; 6831 A. Hollister Ave, Goleta 571-1517; 901 Chapala St., 965-1004; 865 Linden, Carpinteria 684-6010.

28 POINTS FOOD28 POINTS SERVICE

2012

Since 1982Our

ThirtiethAnniversary

Year

1305 STATE STREETSANTA BARBARA, CA

DINNER TUESDAY–SUNDAY FROM 5:30RESERVATIONS:

805.966.5006 • www.downeyssb.com

“We found Downey’s, hands down, to be the best bet in town. This small,serene restaurant offers meticulous andartful cooking... ”

—FOOD AND WINE MAGAZINE

~Examples from our daily changing menu~

LOBSTER SALADwith Asparagus, Sundried Tomatoes, Olives & Basil

LOCAL SEABASSwith Fricassee of Artichokes, Peas & Meyer Lemon

GRILLED DUCKwith Fresh Mango Chutney & Ginger Sauce

GRILLED LAMB LOINwith Wild Mushrooms, Green Beans & Rosemary


chuck’s of hawaii. A local favorite celebrating 36 years of excellence serving award-winning steaks, wines and seafood to santa Barbarans and their guests. Chuck’s has been voted Best Steak in santa Barbara and is the recipient of the award of Excellence from The Wine Spectator annually since 1989. They also feature a nightly selection of fresh fish, from old favorites like alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featur-ing Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417.

chuck’s waterfront Grill. Chuck’s of Hawaii has expanded to a second location at Chuck’s Waterfront Grill; by the boats at the Santa Barbara Harbor. same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime grade Top sirloin Steaks. “Chuck’s Style” Fresh Alaskan Halibut, Garlic Grilled Day Boat-Caught King Prawns , grilled sea scallops, King Crab Legs, and australian Lobster Tail. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200

cold Spring Tavern. 100 years of tradition with true American cuisine only 15 minutes from Santa Barbara. Featuring the cuisine of chef moises Bernal with selections of game and hearty entrées. Full bar & weekend breakfast. [LD] $$, (FB) 5995 Stagecoach Road, 967-0066

Downey’s. Chef John Downey has been serving santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned Downey’s top honors in the Zagat survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz Downey who will be happy to guide you through the mostly

California wine list with a proud bias towards the extensive santa Barbara County selections. Dinner served Tuesday through Sunday from 5:30pm. [D] $$$, (B&W) Reservations: 966-5006, 1305 State st., www.downeyssb.com

endless Summer Bar-cafe. Just upstairs from Chuck’s Waterfront Grill, this surf-inspired bar-cafe offers great harbor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau Hana” (“Work is Done”) Happy Hour, with food and drink specials like the endless summer Blonde Ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. Large groups are welcome, and should call ahead for reservations at 564-4666. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

enterprise Fish co. The lively nautical atmosphere at the enterprise will wet your appetite for great seafood. Fortunately, you’re in the right place. A variety of shellfish hors d’oeuvres is served at the oyster bar, and the dining room offers a selection of fresh seafood grilled over mesquite, including catch-of-the-day specials. Now offering a full liquor bar. [LD] $$, (FB) 225 State St 962.3313, www.enterprisefishco.com.

The harbor Restaurant. The Harbor is one of Santa Barbara’s finest restaurants, where fresh fish and steaks are specially prepared and served in an elegant maritime interior with stunning views of the harbor. [BrLD]. $$, (FB) 210 Stearns Wharf, 963-3311.

harry’s. Santa Barbara’s traditional locals restaurant. steak, seafood, sandwiches and salads served in a family atmosphere. excellent wine list and full bar. Banquet facilites available. Open daily for lunch and dinner. [LD] $, (FB) 3313-B State Street, 687-2800.

holdren’s Steaks & Seafood. Holdren’s Steaks & seafood is elegant and timeless, featuring u.s.D.a. prime midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh sea-food selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta6920 Marketplace Dr. 805-685-8900

hollister Brewing company. Featuring hand crafted beers made on premise, an innovative, fresh menu with appetizers, pizzas, burgers, paninis, and salads. Open seven days a week for lunch and dinner. [LD] $ (FB), 6980 Marketplace Dr. Goleta, 805-968-2810, Hollisterbrewco.com

julienne. a progressive american restaurant serving fresh seasonal food. Serving Dinner Wednesday–Sunday 5pm to 10pm. Reservations Accepted. [D] $$ (BW) 138 E. Canon Perdido Street 805-845-6488

longboard’s Grill. Upstairs from the Harbor Restaurant is an active, noisy bar & grill with a big TV, a surfer’s attitude and 360-degree views of the city & water. [LD] $$, (FB) 210 Stearns Wharf, 963-3311.

louie’s. Celebrate the taste of a santa Barbara tradition in the historic Upham Hotel. Delicious California bistro fare in a wonderful downtown setting. [LD] $$, (B&W) 1404 De La Vina at Sola. 963-7003.

meun Fan Thai cafe. Traditional Thai cuisine home cooked to perfection. great take out and dine in on the Mesa next to Lazy acres. (LD) Open daily from 11:30. 1819 Cliff Dr. 805-882-9244.

The Natural café. The Natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken

and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com [LD] $, (B&W). Three locations in Santa Barbara: 508 State, 962-9494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details.

olio e limone Ristorante. (“Oil and Lemon” in Italian) and Olio PizzeriaHusband-wife team Alberto and elaine morello rely on the integrity of their ingredi-ents and the quality of preparation to offer santa Barbara creative, authentic Zagat-rated Italian cui-sine served in an inviting atmosphere with european hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which represents their 250-plus selection award-winning wine list. Private Dining in the Cucina room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at Olio Pizzeria, with private dining in the Terrazza Room for up to 24 guests. Olio pizzeria is open daily from 11:30am – close, including Sunday Lunch. For a look at the current menus go to www.oliopizzeria.com [LD] $$, (FB) 17 West Victoria Street, 805-899-2699.

opal. A local’s favorite, Opal fuses creative influences from around the world with american regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative salads, & Homemade Desserts. Sophisticated yet comfort-able, Opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

The palace Grill. The Palace is a contemporary American grill, with a lively, high-energy atmo-sphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select american regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding soufflé. Cajun martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. rave reviews in gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the West Coast” accord-ing to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [LD] $$, B&W. 8 E Cota 963-5000.

paradise cafe. Santa Barbara’s favorite dining patio. Fresh fish, steaks, chops, chicken and their famous oak-grilled burger. Start with a drink at the street level bar, and work your way up. Open seven days a week. [BLD], $, FB. 702 Anacapa Street, 962-4416.

pierre lafond Bistro. A local favorite since 1993, Pierre Lafond Bistro serves California fresh cuisine using local seasonal organic foods from family farms and food artisans, and homemade desserts. [BLD] $$ (B&W), 516 State Street 805-962-1455, www.pierrelafond.com

Renaud’s patisserie & Bistro. Renaud’s is a bakery specializing in a wide selection of authentic French pastries. The breakfast and lunch menu is com-posed of egg dishes, sandwiches and salads and represents Renaud’s personal favorites. Brewed coffees and teas are proudly 100% Organic. Open Mon-Sat 7am to 6pm, Sunday 7am to 3pm. [BL] $ (B&W), Located in Loreto Plaza, 3315 State St Santa Barbara, 805-569-2400, and In the Arlington Plaza downtown. www.renaudsbakery.com.

Roy. Voted best late night dining spot in town. Bistro style americana cuisine featuring steaks, seafood, chicken, salads, full bar and a great wine list. menu changes with the seasons and features Farmers market produce. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 West Carrillo, 966-5636.

Saigon in and out vietnamese Restaurant. serves

ItalIan & MedIterranean CuIsIne

SteakS • Seafood • ChopS

Late LunCh - Light dinner untiL 4:30daiLy ChaLkboard SpeCiaLS

open air bar

near theatreS and ShopS

pLenty of parking in baCk

“Where locals are celebrities.”

Chase Restaurant & Lounge1012 State Street • 805 965-4351


Because We Care…Santa Barbara’s Premier

Non-Perc and Odorless, Environmentally Safe, Dry Cleaning Process

Official Dry Cleaner of Music Theatre Santa Barbara

One-hour Dry Cleaning • Same-day Shirt Service • Store Hours: 7 am - 7 pm Mon-Sat

100%

Casual or Professional...

You’ll always look your best withDry Cleaning Specials by Martinizing!

GOleta Santa BarBara MOnteCitO 155 S. turnpike 3351 State Street 1024 B Coast Village rd. (near Von’s) (San roque Plaza) (near Von’s)

967-1555 687-7800 969-3880

(Additional items cleaned at $8.00 each, pleats 15¢ extra per pleat)

$3995Any 5 ITEMSof clothingcleaned for

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Expires 11/15/2012 • Present coupon

when dropping off garments

F&H

$3995Any 5 ITEMSof clothingcleaned for

F&H

$3Off Any Dressor Coat

LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON per customer per month. Not valid with other offers

Expires 12/31/2012 • Present coupon when dropping off garments

F&H

(Additional items cleaned at $8.00 each, pleats 15¢ extra per pleat)

With coupon • LIMIT ONE COUPON per customer per month • This coupon is Not Valid for dresses of any kind, Leather items, Alterations or Coats. Not valid with other offers. Coupon valid from 11/16/2012 to

12/31/2012 • Present coupon when dropping off garments

the finest Vietnamese specialties at reasonable prices. [LD] $ Open Daily 11AM–9PM, Sat. & Fri. 11AM–10PM Sun. 11AM–9PM, 1230 State St. Unit A, 805-966-0909 or in 5-Points shopping center.

Sambo’s. The original on the beach! serving up the classic dining experience. [BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269

Santa Barbara Fishouse. great locally caught fresh fish prepared in a casual fun atmosphere. Terrific happy hour. Right across from East Beach. [LD], $$, FB. 101 East Cabrillo Blvd. 966-2112.

S.B Shellfish company. established in 1979 as a buying sta-tion for local santa Barbara shellfish and a place to sell crab, this casual spot has become a favorite destination for fresh seafood and views of the harbor and local mountains. [LD] $$ (B&W) 230 Stearns Wharf, 966-6676

Scarlett Begonia, 11 w. Victoria St. #10 $$ Preparing mod-ern american food with local, organic, sustainable ingre-dients. everything is scratch made, breads, pastries, even ketchup! Dog friendly patio seating. serving Breakfast (all day) and lunch Wednesday-Sunday 8am-3pm, 805-729-1977 all major credit cards accepted.

Seagrass Restaurant. seagrass restaurant is santa Barbara first modern fine dining seafood restaurant. Fresh Pacific Fish is their focus, along with Local spiny Lobster, giant sea scallops, clams and prawns. They also offer a fantastic steak, a roasted half-chicken and a braised dish, such as lamb shanks. The wine list features whites from around the world that pair well with coastal cuisine as well as a large selection of Santa Barbara pinot noir. [D] $$$ (B&W), 30 E. Ortega St. (805) 963–1012, www.seagrassrestaurant.com.

Sojourner cafe. Located a few blocks off the beaten path in the historical center of town, this is the local’s favorite place for outrageously delicious and wholesome natural foods. renowned for its friendly, nurturing and energetic atmosphere, the Sojourner since 1978 has served up a variety of creative, internationally influenced vegetarian, chicken and seafood specials. a popular espresso bar serv-ing all kinds of mouth watering concoctions and the best homebaked desserts in town top off a day or night at one of the city’s landmark eateries. [LD] $, (B&W) 134 E Canon Perdido, 965.7922.

The Tee-off. One of the town’s premier steak houses featur-ing succulent prime rib, fresh seafood, generous cocktails and, of course, quality steaks. [LD] $$, (FB) 3627 State, 687-1616.

Tupelo junction. at Tupelo Junction they make everything from scratch. They choose delicious recipes using only the freshest ingredients and the menu changes frequently depending on the season and product availability. [BLD] $$, (FB) 1212 State Street, (805) 899-3100.

via maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper state street. serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delec-table gelatos. [BLD] $$, 3343 State Street, 569-6522.

Zen yai. experience a new era of Thai cuisine, blending traditional dishes with a California nouveau flair. [LD] $$, (B&W) 425 State Street, 957-1193.

SANTA yNeZ vAlleyhitching post. along with outstanding steaks, ribs and

chicken, they serve smoked duck breast, ostrich, home-made soups and outstanding pastries; along with what the L.A. Times has called the “best” French Fries in Southern California. Open daily except major holidays. [D] $$ (FB). 406 E. Highway 246, Buelton 805-688-0676

Restaurant marcella. At Fess Parker’s Wine Country Inn, Chef Ron Stewart’s dedication to using the finest and fresh-est ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 Grand Ave., Los Olivos, (805) 688-7788

willows at the chumash casino. Featuring a distinctive menu of prime steaks and seafood served in an elegantly appointed setting. [D] $$$ (FB). 3400 E. Highway 246, Santa Ynez, 805-686-0855.

w w w . f o o d – h o m e . c o m7 2 f o o d & h o m e7 2 f o o d & h o m e

veNueS & pRivATe DiNiNGcoNDoR cRuiSeS Party and dinner cruises aboard the Condor ex-press— a high speed catamaran that is perfect for corporate events, family outings, wedding, or fund raisers— either on the coast or at the is-lands. The vessel is certified for up to 149 pas-sengers, but is also perfect for smaller groups that want the amenities that only a vessel this size can provide. SEA Landing, 301 Cabrillo Blvd., Santa Barbara (805) 882-0088, condorcruises.com

coRK Room AT BouchoN The Cork room is a private dining room for groups of up to 20 guests. Corporate and private parties are wel-come. You will find an excellent array of wine country cuisine paired with local santa Barbara wines for truly wonderful and unique dining expe-rience. 9 West Victoria St., 805-703-1160, bou-chonsantabarbara.com

cuciNA Room AT olio e limoNe The Cucina room is the ideal venue for your group of up to 40 people. Perfect for business dinners and life events when you desire the exclusiv-ity and privacy of your very own Olio e Limone dining experience. enter and you will find an attentive service staff, beautifully set table and complimentary printed menus. We have cre-ated five dinner menus named after some of our favorite Italian wine regions to help in the decision-making process. A luncheon menu is also available for lunchtime events. Private dining is also available at the Terrazza Room at Olio Pizzeria for up to 22 guests. 11 & 17 West Victoria Street, 805-899-2699, olioelimone.com

eveNTS By STellA mARe’S events by stella Mare’s, a full service private restaurant, is cen-trally located in uptown santa Barbara near historic state street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets santa Barbara style, typifying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversa-ries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-

scale events. 3302 McCaw Avenue, Santa Bar-bara, (805) 969-3415, stellamares.com

louie’S AT The uphAm hoTel Louie’s fea-tures two elegant rooms, one for large groups of up to 50 people and the other for smaller parties of six to 15. Custom menus are available with the emphasis being on California cuisine using the freshest available produce and local wines. The setting is inside the historic Upham Hotel which offers state of the art audio visual equipment for all levels of social and corporate presentations. For more information call 805-963-7003 or visit www.louiessb.com.

opAl ReSTAuRANT AND BAR Opal Restaurant and Bar can accommodate in-house parties from 10-120, and we have extensive experience in serving corporate functions, birthdays, wedding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts. Wheth-er it is an on-site banquet or off-site catering, our highly effective system of service enables us to handle all events from the most casual birthday bash to the most exacting and formal affair, with a smooth and flawless style that anticipates every situation and creates a great experience for you and your guests. 1325 State Street, Santa Barba-ra, (805) 966-9676, opalrestaurantandbar.com

RooSTeRFiSh Room AT SeAGRASS The roosterfish room is designed to provide a mem-orable private restaurant experience. Comfort-ably accommodating up to 22 guests this room offers it’s own private heating, air conditioning and music controls, providing guests with the ul-timate in comfort. a streamlined version of the seagrass dinner menu is exceptional, and gives a restaurant-quality experience in a private environ-ment. 30 East Ortega St., 805-963-1012, www.seagrassrestaurant.com

cATeRiNGpuRe joy cATeRiNG, iNc. Pure Joy offers full service catering for the santa Barbara Tri-County Areas. Flawless event plan-ning, friendly service and unbelievably delicious handmade fare— Pure Joy will bring your vision to life. 111 East Haley Street, Santa Barbara, (805) 963-5766, purejoycatering.com

9 west victoria street • 805.730.1160 www.bouchonsantabarbara.com [email protected]

bouchonsanta barbara

9 west victoria street santa barbara, ca 93101805.730.1160bouchonsantabarbara.com

for up to 20 people

Private Dining in the

Cork Room

PRIVATE DININGin the Roosterfish Room for up to 20 guests

CoAsTAl CuIsINE

[email protected]

30 East ortega street • santa Barbara • 805.963.1012

FREE DELIVERY*

If you can’t make it out of the office,

we’ll come to you! (*10 sandwich minimum)

Just look atour menu atthreepickles.com then call in your order to 965-1015

Great Deli!126 E. Canon Perdido St. (805) 965-1015

420 S. Fairview Ave, Goleta 964-4585Open Mon–Fri, 11 to 3

MAIN SHOWROOM

619 Olive Street (between Cota & Ortega)

805.564.1868

OUTLET

406 E . Haley Street (on the corner of Laguna)

SLABS, STONE & TILE IN STOCK

805.966.7454M-F 9:00 - 5:00 SAT 9:00 - 2:00

www.tilecodist.com

Catch a WaveHelping the environment one tile at a time

Ask about our Recycled Glass, Ceramics & “Green” Products

Santa Barbara . Santa Maria . MontereyTILE AND STONE SHOWROOMS

PORTOFINO LOEWEN WINDOW CENTER OF SANTA BARBARA

322 East Cota Street, Santa Barbara, CA 93101

P. 805.966.4263 Santa Barabara • Monterey • San Francisco

www.portofinodoors.com

For more information on beautiful Coastal Douglas Fir, Mahogany and FSC certified windows and doors from Loewen contact:

Discover the world’s most inspiring windows and doors at www.loewen.com

Design. Create. Inspire.















Portofino fine Doors & WinDoWs exclusive loeWen Dealer of santa BarBara

Documents

Food & Home - Fall 2012