food & home

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

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


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<strong>food</strong> & <strong>home</strong><br />

Seared Ahi salad with fresh<br />

Farmer’s Market produce.<br />

Photo and recipe<br />

by Marina Delio.<br />

Spring<br />

Foraging<br />

Recipes from farm to table<br />

Plus:<br />

Fantastic Kitchen<br />

ideas for 2013 and beyond<br />

Spring Dining<br />

Garden Adornments<br />

And More

Your dream kitchen<br />

is waiting for you.<br />

…so is your dream pool<br />

…and your dream car<br />

…and your daughter’s dream wedding<br />

…and just about anything else you can dream<br />

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22<br />

44<br />


Spring Foraging:<br />

Recipes from farm to table . . . . . . . . 22<br />


Dream Kitchens:<br />

Remodel trends for 2013 and beyond. . . . . . . . 44<br />


Fi r s t s: Ar t s & Le t t e r s Ca f é’s Ch e f Av e r y ................................................................. 11<br />

Q&A w i t h Ma r i n a De l i o Au t h o r o f Th e Yu m m y Mu m m y Ki t c h e n ............................................... 12<br />

Lu n c h w i t h Co l o r ...................................................................................... 14<br />

Ethiopian l u n c h e s at Pe t i t Va l e n t i e n ..................................................................... 16<br />

A Th a n k l e s s Ar t: Jo e l Hu f f b r i n g s Cuisine t o Sa n t a Ba r b a r a ................................................. 18<br />

Sa n t a Ba r b a r a Fish Ma r k e t De l i v e r s ..................................................................... 20<br />

Ba r Eat s .............................................................................................. 21<br />

Sp r i n g Sa l a d s a n d Spirits. ................................................................................ 32<br />

Wi n e Pi c k s ............................................................................................ 33<br />

Up g r a d e s: Ita l i a n Po t t e r y Ou t l e t, Ci g a r Em p i r e ............................................................. 34<br />

Re e d Fl o o r s & In t e r i o r s, In d i g o Ho m e Fu r n i s h i n g s ......................................................... 36<br />

Se a s i d e Ga r d e n s, Eye o f t h e Da y, Te r r a So l Ga r d e n Ce n t e r .................................................. 38<br />

Ga r d e n No t e s: Sp r i n g Ga r d e n i n g ......................................................................... 56<br />

Di n i n g Ou t Di n i n g Gu i d e ................................................................................ 60<br />

Ve n u e s & Pr i vat e Di n i n g ................................................................................ 66<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 7

Since 1982<br />

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~Examples from our daily changing menu~<br />


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805.966.5006 • www.downeyssb.com<br />

Our<br />

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Anniversary<br />

Year<br />

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Co n t r i b u t o r s<br />

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Kristin N. Anderson<br />

David Baum<br />

Raymond Bloom<br />

Teri L. Breier<br />

Lisa Cullen<br />

Mariana Delio<br />

yummymummykitchen.com<br />

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Laura Kirkley<br />

Katie Koonce<br />

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8 <strong>food</strong> & <strong>home</strong><br />

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Relish the three-course tasting menu,<br />

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www.<strong>food</strong>–<strong>home</strong>.com<br />

Fo o d a n d Ho m e (ISSN# 1533-693X) is published quarterly by<br />

Metro Inc. and single copies are provided to selected <strong>home</strong>owners<br />

free of charge. Unless otherwise noted, all photographs, artwork, and<br />

designs printed in Food & Home are the sole property of Metro Inc.<br />

and may not be duplicated or reprinted without Metro Inc.’s express<br />

written permission. Fo o d & Ho m e and Metro Inc. are not liable for<br />

typographical or production errors or the accuracy of information<br />

provided by advertisers. Readers should verify advertised information<br />

with the advertisers. Fo o d & Ho m e and Metro Inc. reserve the right<br />

to refuse any advertising. Fo o d & Ho m e ® is a registered trademark<br />

of Metro, Inc. Copyright © 2012. All inquiries may be sent to: Metro<br />

Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805)<br />

563-6780. Fax: (805) 563-6790, or e-mail: info@<strong>food</strong>-<strong>home</strong>.com. Unless<br />

otherwise noted, all photographs, artwork, and designs printed in Food<br />

& Home are the sole property of Metro Inc. and may not be duplicated<br />

or reprinted without Metro Inc.’s express written permission. Food &<br />

Home and Metro Inc. are not liable for typographical or production<br />

errors or the accuracy of information provided by advertisers. Readers<br />

should verify advertised information with the advertisers.<br />


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FIRSTS<br />

Keeping It Simple<br />

Chef Avery shines at Arts & Letters Café<br />

Photos by Ashley Renée<br />

Chef Avery Hardin sits in the Arts & Letters Café’s sunny courtyard,<br />

rattling off his recipe for lamb with a Chimichurri sauce. There<br />

are complex instructions or even exact measurements, unless<br />

“a bunch” counts as one. But he’s exacting about one thing: use quality<br />

ingredients.<br />

That philosophy permeates the <strong>food</strong> at this popular eatery, tucked away<br />

in a charming courtyard behind the Sullivan Goss Gallery. Just as an artist<br />

just knows when one brushstroke is just enough, Hardin keeps his <strong>food</strong><br />

simple. It’s driven by what is in season, prepared in a way that enhances<br />

natural flavors.<br />

“It makes our job easier, and everyone leaves happier,” he says, in<br />

talking about finding just the right heirloom tomatoes to serve with fresh,<br />

creamy Burrata cheese, Blue Lake beans, Opal basil and a drizzle of aged<br />

balsamic vinegar. “You don’t have to do much to a terrific (continued)<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 11

firsts<br />

tomato,” the Santa Barbara native adds. “We<br />

just cut it and serve it.”<br />

Hardin’s anticipating the spring run of local<br />

sea<strong>food</strong>, particularly white seabass, steelhead<br />

trout, and rockfish. Their rock cod sandwich<br />

features the fish in light tempura, house-pickled<br />

fennel, pine nut relish and fresh arugula on a<br />

hoagie roll.<br />

Arts & Letters’ salads are a kaleidoscope<br />

of colors and textures: local apples with dried<br />

sour cherries, celery, Marcona almonds and<br />

red onion; roasted beets tossed with local<br />

tangerines, goat cheese, pistachios and romaine;<br />

and the mainstay “Tyler” (on the menu for over<br />

a dozen years) with its house-cured bacon,<br />

Jidori chicken, Pt. Reyes blue cheese, avocado,<br />

tomato, romaine and red onion.<br />

The burger patty in their ALC Cheeseburger<br />

is the very definition of simplicity. “All we do is<br />

salt the beef,” Hardin reports. It comes from<br />

San Julian Ranch outside Lompoc, and he<br />

buys at the Farmers Market. “I’m picky about<br />

what gets pepper, even,” he says with a smile.<br />

—Ju l i a McHu g h<br />

Arts & Letters Café, open daily for lunch from<br />

11 a.m. to 2:30 p.m. 7 E. Anapumu Street. 730-<br />

1463, www.artsandletterscafe.com. Chef Avery<br />

offers a recipe on page 31.<br />

12 <strong>food</strong> & <strong>home</strong><br />

Q&A with Marina Delio<br />

Author of The Yummy Mummy Kitchen<br />

Marina Delio—a Santa Barbarabased<br />

photographer, cook, wife,<br />

and mother—shares advice passed<br />

down from generations on eating healthy and<br />

living well, along with one hundred producerich,<br />

deceptively<br />

simple, delicious<br />

recipes for the<br />

entire family to<br />

enjoy together.<br />

Why did you<br />

write The Yummy<br />

Mummy<br />

Kitchen?<br />

I wrote the book<br />

to share my love<br />

of cooking and<br />

beautiful <strong>food</strong>.<br />

It’s meant to<br />

inspire people,<br />

especially busy<br />

moms in the<br />

throws of early<br />

childhood craziness,<br />

to enjoy<br />

<strong>food</strong> and cooking<br />

instead of<br />

looking at it as a<br />

chore. I wanted<br />

to show how to cook simple dishes that are<br />

still healthy and stylish.<br />

How much were you inspired by the town of<br />

Santa Barbara when writing your book?
<br />

I wanted the book to have a very Santa Barbara<br />

feel so that I could share the beauty of<br />

our town with readers around the world. I did<br />

that through photos of our harbor, beaches,<br />

wine country, and farmers markets, as well<br />

as the recipes. Most of my recipes are Santa<br />

Barbara inspired and feature ingredients that<br />

are abundant here.<br />

How do you come up with your recipes?<br />

My style of eating and cooking is plant-based.<br />

While many others start with a meat and add<br />

side dishes, I start with the produce that is in<br />

season and in my fridge and build from there.<br />

I love using flavors that I know work well together<br />

and using them in creative ways, and<br />

using herbs or flower garnishes to make the<br />

dishes beautiful.<br />

Where do you shop—do you have a favorite<br />

local farmer’s market and/or grocery store?<br />

I try to visit the farmers markets whenever<br />

possible, but with two little kids I need a lot<br />

more than produce. I love the good deals at<br />

Trader Joe’s and the high quality <strong>food</strong> and<br />

great service at<br />

Gelson’s. Whole<br />

Foods is probably<br />

my favorite<br />

– nothing beats<br />

the local produce,<br />

natural<br />

diapers, artisan<br />

cheeses, and<br />

delicious wines<br />

– and doing the<br />

shopping while<br />

sipping a fresh<br />

green smoothie<br />

from the juice<br />

bar is the icing<br />

on the cake.<br />

How much do<br />

you focus on<br />

healthy vs. tasty<br />

ingredients?<br />

In my opinion,<br />

healthy and<br />

tasty often go<br />

hand in hand. To me there is nothing tastier<br />

than a juicy fresh peach, or a peak-of-season<br />

tomato drizzled with some good balsamic vinegar.<br />

I also came up with a recipe for a chocolate<br />

almond smoothie that is very healthy and<br />

tastes just as good as a fattening milkshake—<br />

it’s in my book!<br />

What favorite ingredient (or two) do you plan<br />

to incorporate into your cooking this spring?<br />

I love using all the parts of fresh peas in the<br />

spring. My kids love opening the pods and<br />

munching on the peas. I love the sweet pea<br />

flowers in my house and using the tendrils<br />

to decorate a simple dish. My favorite spring<br />

soup, Easy Peasy Fresh Pea Soup (also in my<br />

book) is made with fresh spring peas and finished<br />

with a few pea shoots and a dollop of<br />

crème fraiche. It’s simple, colorful, and delicious.<br />

In The Yummy Mummy Kitchen: 100 Effortless<br />

and Delicious Recipes to Nourish Your<br />

Family with Style and Grace (HarperOne;<br />

April 2, 2013)<br />



Louie’s is a hidden gem<br />

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

offering creative and up-to-date<br />

Californian cuisine with spot-on<br />

and reflects the charm and tradition of its Victorian location, with a jazzy,<br />

comfortable feel all its own. The romantic atmosphere can be experienced<br />

dining cozily inside or outside on an old-fashioned heated verandah. Choice<br />

selections from the well-stocked wine bar are served with extraordinary<br />

fresh sea<strong>food</strong>, pastas, filet mignon and a changing menu of specialties.<br />

2012<br />

Food 26<br />

Decor 21<br />

Service 25<br />

Cost<br />

$<br />

47<br />

Private Parties Banquets Local Wines by the Glass<br />

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<br />

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

firsts<br />

Paradise Café’s<br />

Huevos Valenzuela<br />

Veggie Tostada<br />

from Casa Blanca<br />

Photos by Ashley Renee<br />

The color of lunch<br />

I<br />

had my first Huevos Valenzuela on the Paradise Café patio over 20 years ago. I’ve had hundreds since, and as a daily downtown lunch veteran I<br />

can truly say the dish is my go to favorite. An ode to the famed Dodger relief pitcher, Fernando Valenzuela, this dish borrows a bit from the classic<br />

Huevos Rancheros, but features scrambled eggs, black beans, avocado, cheese, house made salsa and wrapped in a flour tortilla. Order it with a<br />

house green salad for a truly mouthwatering treat. When I’m in the all veggie mood, my newest favorite in that category goes to the Veggie Tostada<br />

at Casa Blanca. Bursting with color and fresh Farmer’s Market produce the dish features a crispy corn tortilla served with black beans and shredded<br />

lettuce, then topped with grilled red onion, bell pepper, eggplant, zucchini and garnished with guacamole, chopped tomato and green onion. If crave<br />

some protein, the kitchen is more than happy to add fresh sea<strong>food</strong> or chicken to the mix.--RB<br />

Paradise café is located at 702 Anacapa St. 805-962-4416. Casa Blanca is located at 330 State St. 805-845-8966<br />

14 <strong>food</strong> & <strong>home</strong><br />



photos: Kevin Steele / kevsteele.com<br />

lunch | dinner | take-out<br />

pizza bar | wine bar | full bar<br />

Santa Barbara’s original artisanal pizzeria - salumeria<br />

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

firsts<br />

16 <strong>food</strong> & <strong>home</strong><br />

Traditional Italian Flavors<br />

Gelato • Panini • Insalate<br />

Antipasti • Formaggi • Salumi<br />

Dolci • Caffè • Cultura<br />

n<br />

3343 State Street<br />

(Next to San Roque Post Office)<br />

(805) 569-6522<br />

A Weekend Feast<br />

for the Senses<br />

T<br />

here’s<br />

an Ethiopian saying that one “eats with the eyes.” Diners<br />

certainly get an eyeful – and delicious mouthfuls – at weekend<br />

lunches at Petit Valentien, when Serkaddis Alemu now serves her<br />

native fare.<br />

The menu changes weekly but always includes injera, the soft crepelike<br />

bread made from the tiny grain teff. It’s just perfect for scooping up<br />

the flavorful sauces of Ethiopian cooking, and makes forks optional.<br />

Divided by meat and vegetables, the menu features dishes served ala<br />

carte and in combination platters.<br />

It’s a true feast for the senses. Melt-in-your-mouth butternut squash is<br />

overlaid with earthy turmeric. Split peas take a golden hue, but reveal a<br />

bit of fire. Velvety beets and bright green strips of jalapeno are tempered<br />

by creamy potatoes. A traditional lamb dish offers bites of tenderness and<br />

an explosion of flavor.<br />

Serkaddis’s family moved to the U.S. so she and her siblings could<br />

attended high school. She first visited Santa Barbara as a student, and<br />

moved here in 2002. She met her husband, Petit Valentien’s owner/chef<br />

Robert Dixon, when she worked at East Beach Wines. In the evenings,<br />

when their 18-month old daughter is sleeping, she is writing an Ethiopian<br />

cookbook for American cooks, featuring the simple, savory recipes served<br />

at the restaurant.<br />

Though Serkaddis still regularly travels to her <strong>home</strong>land, she has no<br />

trouble obtaining authentic ingredients here. “I’m still searching for<br />

some dried Ethiopian herbs,” she says, “but that’s the beauty of America,<br />

you can get just about everything.” —Ju l i a McHu g h<br />

Petit Valentien serves Ethiopian <strong>food</strong> on Saturday and Sunday only, 11:30<br />

a.m. to 3 p.m. French menu is served for weekday lunches and nightly<br />

dinners. 1114 State Street, in La Arcada, 966-0222. Alemu offers a recipe<br />

from her kitchen on page 28.<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

Ashley Renee

ELIOTCROWLEY.COM 805.96 9.1704<br />

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phil@<strong>food</strong>-<strong>home</strong>.com<br />

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Kimberly Kavish Design<br />

805.965.1920<br />

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The FDIC won’t<br />

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service.<br />

We will.<br />

Michelle Martinich, Jeff DeVine, Ken Jacobsen and Laurie Leighty<br />

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Feel good about your bank<br />

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<strong>food</strong> & <strong>home</strong> 17

firsts<br />

A Thankless Art<br />

Jo e l Hu f f brings cuisine to Santa Barbara<br />

To be clear, I despise <strong>food</strong>ism.<br />

The entire “<strong>food</strong>ie”<br />

movement is primarily<br />

an excuse for people to take as<br />

much enjoyment out of dining<br />

as possible—trying to make it a<br />

one-upmanship of “appreciating”<br />

only “the finest, freshest, locallysourced,<br />

organic, foraged, househusbanded,<br />

<strong>home</strong>-cured, blah,<br />

blah, blah.” No. Good <strong>food</strong> simply<br />

falls into two categories: art and<br />

whatever else is left.<br />

And we know art is a thankless<br />

pursuit, as it should be. True<br />

artists aren’t suffering the slings<br />

and arrows for a key to the city, or<br />

to have their names emblazoned<br />

in lights or their images cast in<br />

bronze. They don’t set out to be<br />

famous. They create because they<br />

have to and they persevere out<br />

of necessity. The reward is that<br />

fleeting moment when their vision<br />

intersects with their expectation<br />

and execution. A brief a priori<br />

recognition of their own creation,<br />

a moment of self-fulfillment.<br />

They’ve gained another step in<br />

an ever-escalating personal war<br />

on mediocrity, before moving<br />

on to the next internally abstract<br />

challenge with its own ephemeral<br />

reward.<br />

Joel Huff knows what I’m<br />

talking about.<br />

In a majority of local kitchens<br />

the most delicate instruments<br />

chefs wield are salad tongs and<br />

soup ladles; Huff comes armed<br />

with tweezers and syringes.<br />

Paint brushes, liquid nitrogen,<br />

dehydrators and sous-vide skills fill<br />

out the remaining space between<br />

him and the conventional oven,<br />

while he wages his own skirmishes<br />

against complacent cuisine from<br />

the kitchen of Scarlett Begonia—<br />

the aftermath being some of the<br />

most exciting, artistic and truly<br />

unique creations ever served in<br />

town. (Technically, he is the “chef”<br />

of the restaurant—which serves<br />

decadent breakfasts and lunches,<br />

though these are mostly envisioned<br />

by the owner Crista Fooks. When<br />

evening falls it becomes more or<br />

less a pop-up of Huff’s extravagant<br />

and impressive culinary vision.)<br />

Again, the fads of post-modern<br />

cuisine are just as blatantly<br />

annoying as those who chase the<br />

trends. I especially appreciate<br />

how “molecular gastronomy” has<br />

become a hipster joke (a la Todd<br />

Margaret et. al.). In the wrong<br />

hands, this can be a borderline<br />

horrific dining experience. (Even<br />

in capable hands, it can go too<br />

far; I’m pretty sure Ferran turned<br />

a few stomachs with the oysters,<br />

licorice gel and peppermint foam<br />

that even he agreed “didn’t really<br />

work.”)<br />

Huff is more than capable—<br />

without going too far—having<br />

worked with Adrià and his<br />

associate José Andrés, so some of<br />

the previous hype and hyperbole<br />

is founded on a particular level of<br />

skill and experience.<br />

But what about the <strong>food</strong>?<br />

I could simply list ingredients<br />

like every limp and lackluster<br />

<strong>food</strong> writer does when they don’t<br />

understand what they’re eating,<br />

but how is that going to convey<br />

anything? This really is new<br />

for Santa Barbara and needs to<br />

be experienced with few plot<br />

spoilers—but I’ll play along: green<br />

apple snow, squid paper, spruce<br />

steam, yuzu gelée, chili caramel,<br />

bitter olive verde, sour grass…<br />

(There, you’re clear as crystal,<br />

right?)<br />

You simply need to go—and<br />

be prepared for amazement, one<br />

palette at a time.<br />

One caveat is this is not the kind<br />

of <strong>food</strong> that you can pair with wine.<br />

I won’t win any love from their<br />

wine buyer (and they’re soon to<br />

have a full bar), but have a drink<br />

before the meal and/or one after.<br />

Water and bites of the stellar Deux<br />

Bakery bread before each course<br />

need to be the palate cleansers—<br />

every dish supplying an array of<br />

flavors, textures and scents that<br />

you don’t want to inhibit.<br />

I think the only dinner misstep<br />

is having an a la carte menu.<br />

Giving people the choice to<br />

nitpick, substitute and treat the<br />

creations like any Burger King<br />

drive-thru is a mistake. Each<br />

evening’s offerings need to be<br />

in line with their Keller/Trotter/<br />

Redzepi brethren. It takes an<br />

education and understanding of<br />

the complexities, a grasp of the<br />

nuances and an appreciation of<br />

the execution of the meal as a<br />

whole, so it might help not to<br />

consider yourself a customer, but<br />

rather a guest. (The dinner service<br />

is attentive, but never fawning.<br />

And, if the server isn’t explaining<br />

the mind-boggling alchemy of<br />

the ingredients and preparation,<br />

then the chef is, at your table.<br />

This is what he’s is creating for<br />

you. Be thankful there’s legitimate<br />

excitement in what’s coming out of<br />

the kitchen for a change.)<br />

Joel Huff, is on the threshold<br />

of becoming a known quantity,<br />

and the fact that he landed here<br />

in Santa Barbara is remarkable.<br />

I would recommend every chef<br />

in town to experience the tasting<br />

menu. Perhaps it will elevate the<br />

level of dining in our area, or at<br />

least illustrate how truly creative<br />

<strong>food</strong> can be when you stop<br />

painting by the numbers.<br />

—Mi c h a e l Ba u m<br />

Sc a r l e t t Be g o n i a currently<br />

serves dinner Thursday, Friday<br />

and Saturday evenings from 5:30<br />

(reservations strongly suggested).<br />

Breakfast and Lunch are from<br />

Tuesday thru Sunday 8am-3pm.<br />

Located at 11 West Victoria<br />

Street #10, 805-770-2143.<br />

www.scarlettbegonia.net<br />

Ashley Renee<br />

18 <strong>food</strong> & <strong>home</strong><br />


Eclectic California Cuisine<br />

Award-Winning Wine list<br />

Full Bar * Martini Menu<br />

1325 State Street<br />

Next to the Arlington Theatre<br />

Open Daily 966-9676<br />

www.opalrestaurantandbar.com<br />

“This bistro shines with gourmet <strong>food</strong><br />

at everyday prices and remains an<br />

absolute must in SB for creative fare,<br />

illuminating wines; charming decor,<br />

a satisfyingly buzzy ambiance and<br />

exceptional service which keeps it<br />

a favorite with the locals.”<br />

----Zagat Survey<br />

Private Banquet Room<br />

with Custom Menus<br />

Catering * Take-out<br />

there is<br />

only one<br />

discover<br />

the difference<br />

Business | Family | Community<br />

Diana<br />

Diana MacFarlane<br />


805.259.3141 Office<br />

805.272.9744 Fax<br />

dmacfarlane@medallionmtg.com<br />

NMLS: 338207<br />

Private Mortgage Banking<br />

A Division of Medallion Mortgage<br />

1111 Chapala Street, Suite 100<br />

Santa Barbara, CA 93101<br />

© 2012 Medallion Mortgage Company, LLC is an Equal Housing Lender. This is not a commitment to lend. Loan approval is subject to qualification.<br />

Medallion Mortgage Company, LLC does not guarantee that each applicant will receive a loan. Medallion Mortgage Company, LLC California License #413-1093, NMLS# 311724<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

DianaMacFarlane_COMP-Home&Land.indd 1<br />

<strong>food</strong> 6/6/12 & <strong>home</strong> 9:57 AM 19

firsts<br />

Delivered!<br />

From the sea to your door<br />

The line was long and stretched out the<br />

door on the afternoon of New Year’s Eve<br />

at the tiny-but-mighty Santa Barbara Fish<br />

Market. (This is more often the exception, than<br />

the rule, most days.)<br />

We were there to get Hope Ranch oysters; my<br />

favorite smoked black cod; as well as fresh local,<br />

buttery sablefish/black cod for our New Year’s<br />

Eve dinner.<br />

We watched patiently as people wavered on<br />

decisions, asked that their lobster tails be cut a<br />

different fashion, and selected live crabs from the<br />

tank, like jewels from a Tiffany & Co. showcase.<br />

The staff, as usual, was patient, gracious and<br />

good-humored.<br />

If I known that we could have ordered ahead<br />

and had our fish order shipped to my front door<br />

for $10, I might have considered this option.<br />

For twelve years now, the entrepreneurial<br />

32-year-old owner of Santa Barbara Fish Market,<br />

Brian Colgate, has remained closely connected<br />

with the fishing community to provide the<br />

freshest fish around for both his wholesale and<br />

retail customers. In fact, his father, John is a<br />

commercial fisherman, so Brian not only grewup<br />

around the harbor, but one summer when he<br />

was 17 he “fell into a high school job working for<br />

fish cutting room for Saturday fish market.” The<br />

manager walked away and the job was thrown<br />

into his lap. So he started the market and twelve<br />

years later, he says, “Here I am!”<br />

“Until just recently, we hadn’t offered<br />

shipping,” says Colgate, a Santa Barbara native,<br />

adding, “You can order online or via telephone,<br />

we have great flat rate shipping prices of $10 in<br />

California and we are also offering a 25% discount<br />

for a limited time for this new service to Food &<br />

Home magazine readers.” (Savvy readers, see the<br />

discount code below).<br />

What’s to be discovered, ordered and devoured?<br />

Fresh-caught “Catch(es) of the Day” are featured<br />

daily that might include black cod, local rock<br />

crabs, amazing fresh cooked crab claws or white<br />

sea bass. Recently, fresh wild steelhead salmon<br />

running out of Washington State was featured.<br />

Not to be forgotten, Santa Barbara’s coveted sea<br />

urchins that arrive daily on our harbor dock.<br />

Should you not feel like cooking, Santa Barbara<br />

Fish Market also offers an array of really yummy<br />

fish salads, smoked fish dips and ceviche made<br />

on-site. The smoked sea bass ceviche has a great<br />

kick and the tasty ahi and salmon salads are<br />

perfect for a last minute picnic at the Harbor.<br />

“We are, and always have been, committed to<br />

being a part of the fishing community of Santa<br />

Barbara. We act as a bridge from the fisherman<br />

to the public and promote a sustainable<br />

environment,” noted Colgate.<br />

The pricing is a bit higher online and some instore<br />

specials are not offered on the website, but<br />

to save time and gas, this is a great convenience<br />

whether you are looking for a delivery for a dinner<br />

party, shipping as a gift or even if you are out of<br />

town and missing our great bounty of the sea.<br />

Still, as much as I like the idea and convenience<br />

of online ordering, it does take some of the fun<br />

out of my seaside grocery shopping. I love our<br />

waterfront and the Santa Barbara Harbor, and I<br />

really don’t mind waiting in line in my favorite<br />

part of town - especially when the pay-off is so<br />

dang delicious! —Le s l i e A. We s t b r o o k<br />

For more info and to order your delivery call 805-<br />

965-9564 or go to www.sbfish.com.. Shipping<br />

rates are $10 for overnight in California and $49<br />

anywhere else in the continental USA.<br />

Photo by Bill Boyd<br />

20 <strong>food</strong> & <strong>home</strong><br />


Bar Eats<br />

Have you ever found yourself craving that<br />

perfect late-night snack after an evening at<br />

the movies, or a delicious pick-me-up after<br />

a long day of shopping or a hard day at work? Stop<br />

by a local favorite and weekend hotspot, Joe’s Café,<br />

conveniently located downtown on the corner of Cota<br />

and State Street, for a true Santa Barbaran experience.<br />

Check out the salty, spicy, and oh-so satisfying Steak<br />

Bites! Newly renovated in 2007, and open all day,<br />

seven days a week from 7:30am to 11pm, Joe’s offers<br />

a welcoming atmosphere of an old-fashioned diner<br />

with checkered tablecloths, pictures of family and<br />

friends on the walls, and friendly staff. Settle into a<br />

cozy booth, family-sized table or grab a seat at the bar,<br />

and order up a plate (or two) of Joe’s classic American<br />

cuisine. The perfect blend of tender beef, seasonings,<br />

spice and salt, the Steak Bites appetizer is enough to<br />

feed any hungry movie-goer, shopper or passer-by,<br />

but my friends and I couldn’t help but ask for more<br />

when we had finished the first round. A start to a great<br />

meal, the Steak Bites’ salty-spicy tang piques your<br />

palate for more of Joe’s delicious menu and makes<br />

you thirst for any of Joe’s fantastic cocktails (head’s<br />

up, they’re stiff!). So come over to Joe’s Café, be it for<br />

a quick afternoon bite or a fun night out, the generous<br />

portions and expertly mixed drinks make for a truly<br />

awesome experience. —Tori Tsu<br />

Joe’s Café, 536 State Street, Santa Barbara, CA 93101,<br />

(805) 966-4638<br />

Jambalaya<br />

and...<br />

“One of America’s<br />

Best Restaurants!”<br />

—Za g at Gu i d e<br />

“Best on the West Coast”<br />

—L.A. Ma g a z i n e<br />

Voted “BEST SERVICE”<br />

in Santa Barbara<br />

Every Year Since 1988<br />

“It’s Always Packed<br />

and Always Good”<br />

—Pa u l Wa l l a c h’s Gu i d e<br />

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

Photo by Tori Tsu<br />

8 E. Cota Street • Limited reservations<br />

963-5000 • www.palacegrill.com<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 21


Spring Foraging<br />

22 <strong>food</strong> & <strong>home</strong><br />


Recipes from farm<br />

to table<br />

By La u r a Ki r k l e y<br />

I<br />

spent seventeen wonderful years in Massachusetts<br />

where spring meant you could finally get outside,<br />

the snow was gone and things were growing. My<br />

son James and I would go foraging for what nature<br />

was providing - fiddleheads. We didn’t have to go<br />

far for the fiddleheads, which grew in abundance on<br />

our property, however, so did the skunk cabbage. We<br />

would return to the house ill smelling but laden with<br />

fiddleheads. It was worth it! We’d have to work hard<br />

for the asparagus but we could muster up enough for<br />

a meal or two. We began our arugula education when<br />

we arrived in California, James, at thirteen, didn’t like<br />

the peppery taste. However, he had read somewhere<br />

that a child’s taste buds change every seven years.<br />

Needless to say with this knowledge he pronounced<br />

arugula delicious on his fourteenth birthday.<br />

Arugula (a.k.a. Rocket, Roquette, Eruca Sativa) is<br />

a cool-weather crop. Long days and warm weather<br />

make it bolt, or flower, and bring an unpleasantly<br />

bitter flavor to the leaves. Wild arugula is foraged in<br />

spring and again the fall. It is rich in vitamin C and<br />

potassium.<br />

Asparagus. Although asparagus’s peak season<br />

is considered to run from April to May, in warmer<br />

climates, the green spears can appear as early as<br />

February. Note that thickness in no way indicates<br />

tenderness. Tenderness is related to how the plant<br />

is grown and how soon it is eaten after harvest, not<br />

the spear size. In addition to being easy to prepare—<br />

asparagus packs a whopping 114% of recommended<br />

daily allowance (RDA) per 1 cup serving of vitamin<br />

K, which is important for bone health, and nearly<br />

66% RDA of foliate, which helps maintain a healthy<br />

cardiovascular system.<br />

Fiddleheads (a.k.a. Fiddlehead Greens, Fiddlehead<br />

Ferns) are available in early spring. Not only good<br />

for adding a touch of whimsy to floral arrangements,<br />

fiddleheads actually taste quite similar to asparagus<br />

and offer many of the same health benefits. Specifically,<br />

the ferns are an excellent source of vitamin A, which<br />

is important for eye health, and a good source of<br />

1717 State Street<br />

Santa Barbara, CA 93101<br />

Southampton by Wood-Mode.<br />

vitamin C, making them a popular choice for warding<br />

Southampton by Wood-Mode.<br />

off scurvy! In addition, the ferns provide some fiber<br />

and are also rich in iron, potassium, niacin, riboflavin,<br />

magnesium, and phosphorous. Foraging for<br />

fiddleheads is a favorite spring activity in many areas<br />

where they grow. If you’re not a forager, fiddleheads<br />

can be found in the spring at farmers markets or<br />

grocery stores.<br />

Laura Kirkley is the owner of IL Fustino located at<br />

For your <strong>home</strong>. For your life.<br />

For our environment.<br />

3401 State St. 805-845-3521.<br />

©2008 Wood-Mode, Inc.<br />

Showroom locations:<br />

Southampton by Wood-Mode.<br />

Showroom locations:<br />

For your <strong>home</strong>. For your life.<br />

For our environment.<br />

1717 State Street<br />

3630 Sagunto Street<br />

Santa Barbara, CA 93101 Santa Ynez, CA 93460<br />

805.682.4003<br />

805.686.1140 1717 State Street<br />

1717 www.thekitchencosb.com State Street Santa Barbara, CA 93101<br />

Santa Barbara, CA 93101 805.682.4003<br />

www.thekitchencosb.com<br />

3630 Sagunto Street<br />

Santa Ynez, CA 93460<br />

805.682.4003<br />

Fo<br />

Showroom locations:<br />

3630<br />

©2008 Wood-Mode, Inc.<br />

Santa Y<br />

805.68<br />

<strong>food</strong> & <strong>home</strong> 23<br />


3.875” x 4.875”<br />

NOW OPEN<br />

ALL DAY<br />

11:30-10:30<br />

Sunday<br />

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Grilled spring egg pizza<br />

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24 <strong>food</strong> & <strong>home</strong><br />

Grilled Spring<br />

Egg Pizza<br />

1 (16 oz.) prepared pizza dough,<br />

room temperature<br />

2 tablespoons extra virgin<br />

olive oil<br />

1 clove garlic, crushed<br />

or minced<br />

1 small bunch asparagus,<br />

tough ends trimmed<br />

1/4 cup Parmesan cheese<br />

1/4 cup fresh mozzarella, sliced<br />

4 eggs<br />

1/4 cup fresh basil leaves<br />

4 slices prosciutto (optional)<br />

In a small bowl, stir garlic into<br />

oil. Heat grill over medium-high<br />

heat. Stretch or roll dough into<br />

two rectangles. Brush asparagus<br />

with garlic oil and lightly season<br />

with salt and pepper. Place dough<br />

and asparagus directly on grill<br />

and cook until grill marks show<br />

up and dough no longer sticks to<br />

grates, about 3 minutes. Remove<br />

asparagus as soon as it is tendercrisp,<br />

about 2 minutes. Flip dough<br />

over. Lightly brush grilled side with<br />

garlic oil. Sprinkle with Parmesan<br />

and mozzarella. Place asparagus<br />



on top of cheeses and crack eggs on<br />

top. Reduce heat to medium and<br />

cover top of grill. Cook until eggs<br />

have reached desired doneness,<br />

about 6 minutes. If bottom of pizza<br />

gets too dark and eggs are not<br />

cooked enough, transfer pizza to a<br />

broiler for a minute or so to finish<br />

the eggs. Sprinkle with a pinch of<br />

good sea salt and freshly cracked<br />

pepper. Garnish with basil and add<br />

prosciutto if using.<br />

—Recipe and photo by Marina<br />

Delio, YummyMummyKitchen.com<br />

Arugula, Roasted<br />

Tomatoes, Fennel &<br />

Mozzarella Salad<br />

“The taste of a dish for which you<br />

need olive oil will be as good or<br />

as ordinary as the oil you use. A<br />

sublime one can lift even modest<br />

ingredients to eminent heights of<br />

flavor; a dreary oil will pull the best<br />

ingredients down to its own level.”<br />

Marcella Hazan, cookbook author<br />

& <strong>food</strong> writer<br />

½ pound of grape or<br />

cherry tomatoes<br />

2 bulbs fennel, cut in half,<br />

cores/stems removed,<br />

and shaved extremely thin<br />

½ lb. baby arugula<br />

½ lb. fresh mozzarella cheese,<br />

sliced ½ inch thick<br />

½ cup il Fustino Frantoio Extra<br />

Virgin Olive Oil<br />

Salt & freshly ground pepper<br />

Additional il Fustino EVOO<br />

for dressing<br />

Parmesan cheese, shaved<br />

for dressing<br />

Lemon Wedges for dressing<br />

Tomatoes:<br />

Preheat oven to 350 degrees.<br />

Drizzle tomatoes with il Fustino<br />

EVOO, salt & pepper—toss to coat<br />

and turn onto shallow foil lined<br />

pan. Bake in preheated oven for 20<br />

minutes. Remove from oven and<br />

allow to cool.<br />

Salad:<br />

In large salad bowl toss together:<br />

arugula, fennel, Mozzarella cheese<br />

and tomatoes. Plate salad, dress<br />

with il Fustino EVOO, pinch of<br />

(continued)<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 25

Sa n t a Ba r ba r a<br />

Certified<br />

Farmers<br />

Market<br />

Fr i e n d s • Fl o w e r s • Fo o d • Fu n<br />

8 Ma r k e t s 6 da y s a Week<br />

Saturday<br />

8:30am-1:00pm<br />

Corner of Santa Barbara and Cota Streets<br />

Sunday<br />

10am-2:00pm<br />

In Goleta - corner of Storke and Hollister<br />

7004 Marketplace Dr.,<br />

inside the Camino Real Shopping Center<br />

Tuesday<br />

4:00pm-7:30pm summer*<br />

3:00pm-6:30pm winter*<br />

500 and 600 blocks of State Street<br />

Wednesday<br />

2:30pm-6:30pm summer*<br />

2:30pm-6:00pm winter*<br />

In Solvang - Copenhagen Drive and First Street<br />

Thursday<br />

3:00pm-6:30pm<br />

In Goleta - corner of Storke and Hollister<br />

7004 Marketplace Dr.,<br />

inside the Camino Real Shopping Center<br />

Thursday<br />

3:00pm-6:30pm summer*<br />

3:00pm-6:00pm winter*<br />

In Carpinteria - 800 block of Linden Ave.<br />

Friday<br />

8:00am-11:15am<br />

In Montecito - 1100 & 1200 blocks<br />

of Coast Village Road<br />

* Summer/Winter Hours change when the clocks change due<br />

to daylight savings and standard hours each year.<br />

(805) 962-5354<br />

www.sbfarmersmarket.org<br />

The<br />

Plant<br />

Strong<br />

Way…<br />

As a world-class<br />

triathlete turned<br />

firefighter, Rip Esselstyn<br />

was used to responding<br />

to emergencies.<br />

When he learned that one<br />

of his fellow Engine 2 firefighters<br />

in Austin, Texas was<br />

in dire physical condition<br />

with a dangerously high cholesterol<br />

level of 344, he sprang<br />

into action and motivated the<br />

entire Engine 2 firehouse to join together in<br />

plant-strong solidarity to help save the life of<br />

their friend.<br />

Engine 2 products are plant-strong, which<br />

means they are made from nature’s best ingredients:<br />

fruits, vegetables, whole grains, beans,<br />

nuts and seeds. Engine 2 Plant-Strong products<br />

strive for the following guidelines: zero animal<br />

, no added oils…ever! 
Made with<br />

whole grains
minimal added sugar, if at all! 
Less<br />

than 25% total calories from fat per serving and<br />

1:1 ratio of milligrams of sodium to calories<br />

per serving.<br />

All Engine 2 Plant-Strong products and book<br />

can be found at Whole Foods Market, 3761 State<br />

Street, 805-837-6959.<br />

Hummus Veggie Pizza

<br />

1/2 cup low-sodium vegetable broth<br />

3 tablespoons balsamic vinegar<br />

1 1/2 cup Engine 2 Plant-Strong Roasted<br />

Red Pepper Hummus, divided<br />

2 Portobello mushroom caps, gills removed,<br />

caps cut into 1-inch-wide strips<br />

1 yellow squash, sliced lengthwise into<br />

1/3-inch planks<br />

1 zucchini, sliced lengthwise into<br />

1/3-inch-thick planks<br />

4 Engine 2 Plant-Strong Tortillas<br />

(Sprouted Ancient Grains or Brown Rice)<br />

8 ounces baby spinach, lightly steamed and<br />

gently squeezed to remove excess liquid<br />

(about 1 packed cup)<br />

1/4 cup chopped fresh basil<br />

1/4 cup pine nuts<br />

Freshly cracked black pepper 

<br />

<br />

In a large bowl, whisk together broth, balsamic<br />

vinegar and 1/2 cup hummus. Add mushrooms<br />


and toss very gently to coat; remove<br />

from bowl with a slotted<br />

spoon. Add yellow squash and<br />

zucchini to the bowl and toss<br />

to coat. Return mushrooms to<br />

the bowl and allow vegetables<br />

to marinate for at least 10<br />

minutes and up to 1 hour.<br />

Prepare a grill or grill pan for<br />

medium heat cooking. Grill<br />

vegetables until browned<br />

and tender, 3 to 4 minutes<br />

on each side. Set aside.

Preheat<br />

the oven to 375°F.<br />

Place tortillas on 2 nonstick<br />

sheet pans or regular sheet<br />

pans covered with parchment<br />

paper. Spread each<br />

with 1/4 cup of the remaining<br />

hummus. Top with spinach,<br />

basil and grilled vegetables. You can place<br />

the vegetable slices on the pizzas whole for a<br />

rustic look, or chop them first for neater cutting.<br />

Sprinkle pizzas with pine nuts and black<br />

pepper to taste. Bake until edges of tortillas are<br />

browned and crisp and pine nuts are golden,<br />

about 15 minutes. Slice and serve.<br />

Baked Penne in Spicy Rose Sauce
<br />

1/2 pound whole wheat penne<br />

1/3 cup raw cashews, covered with boiling<br />

water and soaked for a few hours to soften<br />

1/2 cup Engine 2 Plant-Strong<br />

Unsweetened Original Almondmilk<br />

1/3 cup reduced-sodium vegetable broth<br />

2 tablespoons nutritional yeast<br />

1 1/4 cup Engine 2 Plant-Strong<br />

Cantina Style Salsa<br />

2 cups chopped kale leaves<br />

1 cup frozen peas<br />

1/4 cup chopped roasted red bell peppers<br />

Topping<br />

2/3 cup whole wheat bread crumbs<br />

1 1/2 tablespoon nutritional yeast<br />

1 tablespoon Italian seasoning<br />

2 teaspoons onion granules<br />

Cook pasta in boiling water until it is tender<br />

but still offers a little resistance, 12 to 14 minutes.<br />

Meanwhile, preheat the oven to 400°F. In<br />

a blender, combine the drained cashews, almond<br />

milk, broth, nutritional yeast and salsa; blend<br />

until very smooth. Drain pasta and place in a<br />

large bowl. Add kale, peas and red bell pepper<br />

and toss. Pour sauce over pasta and toss again.<br />

Transfer mixture to an 8 x 8-inch baking dish<br />

and smooth the top. Combine all the topping ingredients<br />

in a small bowl and sprinkle over the<br />

pasta. Bake until the topping is browned and<br />

the sauce is bubbling, about 25 minutes. Cool<br />

10 minutes before serving.<br />

26 <strong>food</strong> & <strong>home</strong>

(continued)<br />

salt and grind of fresh pepper. Garnish with Parmesan<br />

cheese and lemon wedge.<br />

—Recipe and photo by Marina Delio,<br />

YummyMummyKitchen.com.<br />

Vo t e d b e s t s t e a k h o u s e in<br />

SB f o u r y e a r s r u n n i n g!<br />

Chanterelle Risotto<br />

3/4 lb chanterelles, cleaned,<br />

sliced or chopped<br />

1 extra large shallot, chopped<br />

1 teaspoon garlic, minced<br />

1 teaspoon fresh thyme leaves<br />

5 tablespoons butter<br />

1 1/2 cups arborio rice<br />

1 teaspoon salt<br />

1 1/4 cup white wine<br />

2 cups chicken broth<br />

1 1/2 cup mushroom broth<br />

1 tablespoon parsley, chopped<br />

1/4 cup parmesan, shredded<br />

1/4 squeezed lemon, seeded<br />

Salt and pepper to taste<br />

In a small saucepan over medium heat bring the<br />

chicken and mushroom broth to a slow boil, reduce<br />

heat to lowest setting (to warm.)<br />

Lunch<br />

from<br />

11:30am<br />

to 3:00pm<br />

Prime Beef • Perfect Client Lunch • Private Room<br />

Full Bar • World Class Wine List<br />

Dinner<br />

from<br />

5pm<br />

Daily<br />

512 Sta t e St r e e t Sa n ta Ba r b a ra 805-965-3363<br />

1714-A Ne w b u r y Pa r k Rd. Th o u s a n d Oa k s 805-498-1314<br />

Chantrelle risotto<br />

<strong>food</strong> & <strong>home</strong> 27


Serkaddis Alemu’s Yedoro Alicha<br />

Chicken in Turmeric Sauce with Homemade Cottage<br />

Cheese<br />

Almost all Ethiopians would size you up on your<br />

ability to cook this dish, which is served on special<br />

occasions. It can be prepared in a spicy version,<br />

by substituting chili powder for the turmeric. It is<br />

served with <strong>home</strong>made cottage cheese. (Serves 4)<br />

4 chicken drumsticks, skinned<br />

4 large onions, chopped<br />

¼ cup oil<br />

1 tsp. turmeric<br />

2 Tbsp. garlic, chopped<br />

1 Tbsp. ginger, grated<br />

½ tsp. black pepper<br />

½ tsp. nutmeg<br />

½ tsp. coriander<br />

½ tsp. cumin<br />

1 Tbsp. cardamom<br />

4 eggs, hard boiled<br />

2 limes, cut in half<br />

Salt to taste<br />

Combine drumsticks and limes in a large bowl of<br />

water. Wash several times and put aside.<br />

Sweat (without oil) the onion in a saucepan over<br />

medium-high heat until the liquid evaporates or<br />

onions turn translucent. Add oil and sauté until<br />

onions are golden brown. Add spices and half the<br />

garlic. Simmer and stir occasionally until the onions<br />

cook down. Stir in a bit of water or chicken broth, as<br />

needed to prevent sticking or burning.<br />

Add chicken parts and mix well. Reduce heat<br />

to medium-low, cover and simmer for 10 minutes.<br />

Score the white of the eggs, so the sauce can<br />

penetrate the egg’s interior, and add to onion<br />

mixture. Add remaining half of the garlic. Cover<br />

and simmer until chicken is cooked, stirring gently<br />

occasionally, taking care that the meat does not<br />

leave the bones. Remove and serve hot.<br />

Ayib<br />

Homemade Cottage Cheese<br />

This also can be mixed with red chili peppers, or<br />

added to cooked collard greens, or with cooked<br />

kale. (Serves 4)<br />

1 quart buttermilk<br />

½ quart whole milk<br />

Rue leaves<br />

Combine milk and buttermilk in a sauce pan and<br />

simmer over low heat, uncovered, for two hours or<br />

until cheese formed on the top hardens. Make sure<br />

not to boil. Allow cheese to cool before straining to<br />

separate curds from whey. Put curds in a container<br />

and top with rue leaves and refrigerate. Discard or<br />

drink the whey.<br />

28 <strong>food</strong> & <strong>home</strong><br />

Blackberry Cheesecake Bars<br />

In a deep skillet melt 4 tablespoons<br />

butter, saute shallots for 2 minutes. Add<br />

garlic and thyme, cooking for 3 more<br />

minutes, adding chanterelles and 1/2 cup<br />

white wine at the end. Simmer for about<br />

10 minutes, or until white wine is almost<br />

completely absorbed. Stir in 1 teaspoon<br />

salt, set aside in a separate bowl.<br />

Using the same skillet (not washed) over<br />

medium/low heat melt 1 tablespoon<br />

butter and add arborio rice, stirring<br />

continuously, for about 3 minutes (make<br />

sure not to brown the rice.) Pour in 3/4<br />

cup white wine, simmer until wine is<br />

almost completely absorbed. One ladle<br />

at a time, ladle the broth over the rice,<br />

until all the liquid is absorbed. Repeat<br />

this process until rice is just soft (you<br />

may have some broth leftover) about 30<br />

minutes.<br />

Add the chanterelles, parmesan,<br />

parsley, lemon, salt and pepper. Stir to<br />

combine. Garnish with chopped parsley<br />

or thyme and serve.<br />

—Recipe and photo by Katie Koonce,<br />

www.epicureanmom.com<br />

Blackberry Cheesecake Bars<br />

For Raspberry Puree:<br />

9 ounces fresh raspberries, rinsed<br />

2 teaspoons sugar<br />

1 teaspoon juiced lemon<br />

Add all ingredients to a small saucepan<br />

over medium heat. Cook down, stirring<br />

occasionally, until syrupy, about 10<br />

minutes. Let cool slightly and pour<br />

mixture through a sieve. Set aside.<br />


WFM_SBFoodandHome_Spring13.pdf 1 2/28/13 12:47 PM<br />

Open for Breakfast.<br />

C<br />

M<br />

Y<br />

CM<br />

MY<br />

CY<br />

CMY<br />

K<br />

Enjoy our 100% organic juice<br />

bar using seasonal and local<br />

produce! We also offer delicious<br />

and satisfying smoothies for a<br />

healthy meal in a glass. All<br />

made fresh to order!<br />

whole <strong>food</strong>s market santa barbara<br />

3761 State Street at Hitchcock Way<br />

805.837.6959 • 8am – 10pm daily • FREE Wi-Fi<br />

Follow us online.<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 29


www.luckys-steakhouse.com<br />

DINNER<br />

Thursday<br />

Friday<br />

Saturday<br />

Seatings<br />

from 5:30PM<br />

Reservations<br />

strongly<br />

recommended<br />

Serving<br />

11 West Victoria #10<br />

Breakfast & Lunch,<br />

Tuesday–Sunday 8am–2pm<br />

805-770-2143<br />

scarlettbegonia.net<br />

full bar coming at the end of May<br />

(continued)<br />

For Graham Cracker Base:<br />

11 graham cracker sheets<br />

1/4 teaspoon salt<br />

1 tablespoon sugar<br />

1/4 teaspoon cinnamon<br />

5 tablespoons butter, melted<br />

plus more for greasing<br />

Preheat oven to 325 degrees.<br />

Grease a 9 x 9 baking pan with<br />

butter. Lay parchment paper over<br />

the top of the pan, leaving a slight<br />

overhang, repeat with other side.<br />

Crumble graham crackers in a<br />

bowl of a <strong>food</strong> processor, pulse<br />

until mealy. Add the remaining<br />

ingredients, pulse until well<br />

combined. Pour the graham<br />

cracker mixture into the lined<br />

baking dish. Evenly and firmly<br />

pat down with the bottom of a<br />

glass. Bake for 12-15 minutes,<br />

until just set. Set aside. (Leave<br />

oven on for cheesecake bars.)<br />

For Filling:<br />

16 ounces cream cheese,<br />

room temperature<br />

1/2 cup sugar<br />

2 eggs<br />

raspberry puree<br />

1 cup fresh blackberries, rinsed<br />

30 <strong>food</strong> & <strong>home</strong>

Combine all ingredients in the bowl of <strong>food</strong> processor,<br />

process until well combined. Consistency should<br />

be very smooth. Pour into prepared graham cracker<br />

crust. Place blackberries onto filling and poke down<br />

until partially exposed or completely covered (I<br />

covered mine.)<br />

Bake in already preheated oven for 35-45 minutes,<br />

until set and middle jiggles just slightly. Let cool for<br />

at least an hour then cool in fridge for 3 hours. Using<br />

the parchment overhang, carefully remove cheesecake<br />

from pan and cut into bars.<br />

—Recipe and photo by Katie Koonce www.<br />

epicureanmom.com.<br />

Classic Do w n t o w n Di n i n g<br />

Seared Ahi Salad with Citrus<br />

Ginger Dressing<br />

Serves 4-6<br />

1 lb sashimi grade ahi tuna<br />

¼ cup black and white sesame seeds<br />

½ cup tangerine juice<br />

juice of ½ lime<br />

2 tablespoons sesame oil<br />

1 tablespoon freshly grated ginger<br />

5 oz baby lettuces<br />

½ cup cooked edamame<br />

½ cup Enoki mushrooms (available at Gelson’s<br />

and other gourmet and Asian grocery stores)<br />

2 tangerines, separated into segments<br />


1031 St at e • (805) 963-6687<br />


Reservations Accepted • All Ma j o r Cr e d i t Ca r d s • Co u rt ya r d<br />

Sprinkle fish with salt and pepper. Press sesame seeds<br />

into the sides of the fish. Heat 1 tablespoon olive oil<br />

over high heat in a cast iron skillet. Sear fish, about 3<br />

minutes per side, or until cooked to desired doneness.<br />

Slice.<br />

In a small bowl, stir together tangerine juice, lime<br />

juice, sesame oil, and ginger.<br />

In a medium bowl toss lettuce with edamame,<br />

mushrooms, and tangerine segments. Toss with<br />

desired amount of dressing. Top with sliced<br />

seared ahi.<br />

—Recipe and photo by Marina Delio,<br />

YummyMummyKitchen.com.<br />

Chef AVERY Hardin’s Lamb and<br />

Chimichurri Sauce<br />

with Oil Poached Potatoes<br />

2 bunches of parsley<br />

1 bunch of cilantro<br />

2 Tbsp red wine vinegar<br />

1 cup extra virgin olive oil<br />

5 cloves garlic<br />

1 Tbsp. Chili Sauce (Sriracha “Rooster” Sauce)<br />

1 tsp. each salt and pepper<br />


Blend ingredients for one minute in a blender, and<br />

pour over roasted or grilled boneless, defatted lamb<br />

loin.<br />

Place whole red potatoes in one layer in a large plan<br />

with a lid. Add enough extra virgin olive oil to cover<br />

the potatoes, and cook over low heat for one hour.<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 31

Michael Brown<br />

Ashley Renee<br />

Ashley Renee<br />

Flavors abound<br />

There are plenty of ways to enjoy salads and spirits, as the Santa Barbara days grow long. Here are four to explore…<br />

1 The spirits manager at Cielito has a new drink that is a sure to release your passions on a warm summer evening. Called Estrella, the<br />

vodka libation offers rich citrus notes with a mild sweetness and a blood orange tang. This cocktail also pairs well with fresh ceviche for a<br />

perfect balance of tart and sweet. 2 The Crab and Shrimp Louie is one of the more colorful and classic offerings from the kitchen of Chef<br />

Tony Manzanares of Louie’s at the Upham. 3 The Charred Rare Tuna Nicoise Salad from Lucky’s Steakhouse in Montecito is yet another<br />

hit from managing owner Leonard Swartz featuring sushi-grade Ahi tuna, local greens, capers, olives, anchovies, green beans, tomato,<br />

onions and the traditional hard boiled egg. 4 The Mozzarella Burrata from Olio e Limone is definitely cheese done right! The smooth<br />

textures of mozzarella and cream, vine ripened tomato, olives, peppers and more complete this beautiful salad.<br />

For more info visit 1. cielitorestaurant.com 2. www.louiessb.com 3. luckys-steakhouse.com 4. www.olioelimone.com.<br />

32 <strong>food</strong> & <strong>home</strong><br />


Consilience Syrah 2006<br />

This wine racked up votes from all angles.<br />

Catering chefs, private chefs, restaurant<br />

owners and wine shops all gave a big<br />

thumbs up as a perfect pair to any steak,<br />

chop, rib or even Tri-Tip at your next<br />

BBQ event. The aromas are deep and<br />

very concentrated, yet silky with black<br />

liquorice, cherry tones and a long,<br />

smooth finish that will put a smile on<br />

your face. A great deal, too!<br />

With a retail price point of<br />

under $17, it just might be<br />

the best valued syrah in<br />

the state. If you can find a<br />

case, buy it!<br />

El Chaparral De Vega<br />

Sindoa 2008 Grenache<br />

Mage from vines 60 to 100 years of<br />

age. Exotically perfumed 11am bouquet - 6pm<br />

displays black raspberry, cherry<br />

compote, licorice and dark<br />

Extended Hours<br />

chocolate, plus a sexy<br />

floral overtone. Thursday Finishes - Saturday<br />

with strong clarity 11am and - 8pm<br />

mineral snap. Year in and<br />

out, this is a great value!<br />

Available at the Winehound.<br />

Fess Parker Pinot Noir<br />

2006<br />

Rich in color and bursting<br />

with flavors of spice,<br />

cranberry, light blueberry<br />

and strawberry. This wine<br />

displays great balance and<br />

a lingering finish. Perfect<br />

with rack of lamb.<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

wine<br />

Open Daily for Tasting<br />

Kunin Pape Star<br />

2007<br />

Seth Kunin’s specialty brand is a<br />

combination of Grenache, Syrah and<br />

Mourvedre which gives it the meaty first<br />

sip and a rich, fruity finish you’re looking<br />

for when dining on steak. Delicious!<br />

These and other fine wines are available at<br />

The Winehound, 3849 State St. in La Cumbre Plaza<br />

(805) 845-5247 and Whole Foods Market, 3761 State<br />

Street, 805-837-6959.<br />

Wine On Tap<br />

Winery - Tasting Room - Wine Bar<br />

The Barrel Room<br />

Downtown Santa Barbara<br />

414 Salsipuedes St.<br />

805.965.7985<br />

Open Daily 11am - 6pm<br />

Thurs. Fri. & Sat. 11am - 8pm<br />

Live Music<br />

The Warehouse<br />

Old Town Santa Ynez<br />

3563 Numancia St.<br />

805.688.5757<br />

Come in and experience the art of winemaking.<br />

Just<br />

across<br />

from City<br />

Lot #5<br />

www.carrwinery.com<br />

Grand Opening!<br />

We’ve Moved!<br />


WINE Grand SHOP<br />

Opening!<br />

Come visit our new location in La Cumbre Plaza<br />

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

in Santa Barbara<br />



with the largest selection<br />

on the Central Coast!<br />

Also voted “Best Wine Shop”<br />

in three Santa years Barbara in a row<br />

with the largest selection<br />

on SantaBarbara.com<br />

on the Central Coast!<br />

Also voted “Best Wine Shop”<br />

The Winehound<br />

three years a row<br />

– Cheers, Bob Wesley on and SantaBarbara.com<br />

the Winehound Crew<br />

Next to<br />

See’s<br />

Candy<br />

The Winehound<br />

– Cheers, Bob Wesley and the Winehound Crew<br />

www.thewinehound.com<br />

3849 1221 State Chapala St. in St. La Santa Cumbre Barbara Plaza (805) 845-5247<br />

Just<br />

across<br />

from City<br />

Lot #5<br />

www.thewinehound.com<br />

1221 Chapala St. Santa Barbara (805)845-5247<br />

<strong>food</strong> & <strong>home</strong> 33


Rocky Patel Humidor<br />

For those who enjoy the pleasure of a good cigar, this<br />

humidor features an elegant cedar wood case that holds<br />

up to 70 cigars: plus an external hydro meter and an<br />

internal humidifier to keep your inventory fresh at a constant 70<br />

percent humidity. Pictured cigars are hand-rolled in Nicaragua<br />

and retail for $5 each. Humidor is $249 and can be found at<br />

Cigar Empire. 3621 State Street. 805-563-0200.<br />

Photo by Michael Brown<br />

14’’ Raffaellesco Platter<br />

The Raffaellesco pattern was inspired by Raphael’s 16th century frescoes<br />

in the Vatican palace. It is said that the central motif of this pattern, the<br />

dragon, symbolizes a benevolent deity who brought good luck to the<br />

sailors of the time. Today, it is commonly believed that<br />

having a piece of Raffaellesco in your <strong>home</strong><br />

brings blessings and good luck. ($128)<br />

Available from Italian<br />

Pottery Outlet, 929 State<br />

Street, 805-564-<br />

7655, www.<br />

italianpottery.<br />

com<br />

Mr. Mister<br />

Tired of globbing on the oil?<br />

These nonaerosol sprayers<br />

produce a fine mist of oil<br />

for cooking and flavoring. Give<br />

your salads and vegetables a light<br />

sprinkling of fine olive oil, or give<br />

your wok a quick spritz of peanut<br />

oil. Either way, you’re cutting<br />

down on your fat intake and not<br />

over-powering the tast of your<br />

<strong>food</strong>s. Fill the canister half-full<br />

with oil, pump the cap to build<br />

up pressure, then spray. What<br />

could be easier?<br />

Available at Williams-Sonoma in La<br />

Cumbre Plaza and Sur La Table<br />

on State Street.<br />

34 <strong>food</strong> & <strong>home</strong>

Where furniture becomes your <strong>home</strong><br />


design<br />

center<br />

SOFA<br />


Ralph Lauren<br />

fabrics<br />

TM<br />

ZIEGLER & Co.<br />

finest floor coverings since 1883<br />

HOME<br />


Santa Barbara’s premiere source for <strong>home</strong> furnishings and decor<br />

410 Olive Street, Santa Barbara, CA 93101 • (805) 962-8555 • santabarbaradc.com


French<br />

oak pairing<br />

There’s a reason that fine<br />

wine is aged in French<br />

(and not American) Oak:<br />

the tannins. It’s the tannins that<br />

give this finely grained wood a<br />

nice, even color. Few people have<br />

access to genuine French oak, but<br />

Romain Doussineau, owner of<br />

Reed Floors & Interiors, carries<br />

a unique, exclusive range of the<br />

wide plank flooring in a variety<br />

of finishes. Weathered grays<br />

that create a warm base for a<br />

room’s palette are a current trend<br />

selected by savvy designers.<br />

If you are wondering what to<br />

“pair” with this flooring, natural<br />

shades with pops of color for<br />

spring are also popular with<br />

trade professionals as well as<br />

<strong>home</strong>owners who shop at Reeds.<br />

Colors this season range from<br />

emerald and chartreuse greens<br />

to lavender and deep purples<br />

– paired with gray, of course,<br />

which brings us right back to the<br />

flooring, which reminds this beachcomber of driftwood discovered on our<br />

sandy shoals.<br />

The simple, clean refined lines of mid-century and Danish modern<br />

furnishings or reclaimed soft furnishings upholstered with new spins on<br />

vintage fabrics are popular. For instance, the retro textiles from Clark & Clark<br />

evoke a nostalgic look that has been re-imagined for the 21rst century.<br />

“Design professionals who are creating storyboards are telling us that their<br />

clients are ready to take risks with their design choices, utilizing interesting<br />

color combinations and mixing styles and periods,” says in-house design<br />

consultant Christine Craig, adding, from their oceanfront showroom: “Take<br />

the plunge – and re-imagine your own nostalgia.”-- By Leslie A. Westbrook<br />

Reed Floors & Interiors, 3821 Santa Claus Lane, Carpinteria. Phone: (805)<br />

684.7583. Open Monday to Friday: 10am-5pm; Saturday: 10am-3pm<br />

www.reedfloors.com<br />

Designed for romance<br />

Asian-influenced simplicity, soothing colors, silk pillows, linins and<br />

seductive lighting inspire this bedroom design. “There is no need for<br />

100- watt light bulbs in the bedroom,” says interior design professional<br />

Genny Cummings. She says you can accomplish a lot with one or two well<br />

placed finer pieces of furniture or treasured pieces of art and then accent the<br />

room with assorted fabrics. Cummings suggests using full-length mirrors to<br />

make the room appear larger and thick pile rugs to add warmth..<br />

Available at Indigo Home Furnishings, 1323 State St. 805-962-6909.<br />

36 <strong>food</strong> & <strong>home</strong><br />


Te r r y Ry k e n<br />

DRE# 01107300<br />

“Your Realtor with a Personal Touch”<br />

805.896.6977<br />

www.TerryRyken.com<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 37


Eliot Crowley<br />

Garden Delights...<br />

So every year you spend money on the natural part of your garden. Flowerbeds, shrubbery and lawn care come to mind. But adding manmade<br />

ornaments such as pottery, fountains, stones and sculpture, can suddenly transform ordinary landscaping into a work of art. And they function,<br />

too. Fountains add tranquility to your mood, and in some designs offer noise reduction from traffic or next-door neighbors. Pottery and stone can<br />

add color accents to the greens and browns of natural vegetation. Sculptures can act as a centerpiece and focal point to the design. The good thing is<br />

that garden ornaments require little if any care. Just place and enjoy! If you’re in the market: Seaside Gardens in Carpinteria offers a wide selection<br />

of pottery and fountains, in addition to Asian-inspired glazed planters, terra cotta outdoor fireplaces to heat your sitting area on foggy nights. Across<br />

the 101 at Eye of the Day, you can find brightly glazed Mexican pottery of all sizes, intricate wall plaques, chest high planters and terra cotta benches<br />

to sit and enjoy your creation. A few miles north at Terra Sol Garden Center, the animals have center stage. Brightly colored ceramic lizards, birds,<br />

butterflies, dogs, cats, fish and more offer endless design themes and color options to create the personal outdoor space you’re looking for.--RB<br />

Photo by Bill Boyd<br />

38 <strong>food</strong> & <strong>home</strong><br />


www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 39


New Tools for the Trades<br />

By Br ya n He n s o n, President Allen Associates Builders<br />

Taking on a construction project of any size can bring with it many<br />

challenges. Fortunately with the widespread adoption of smart<br />

phones, tablets, software and apps, there are many tools available<br />

to help <strong>home</strong>owners and building professionals improve communication,<br />

manage information and make the construction process a little bit<br />

smoother.<br />

My first technology recommendation is to create a new email address<br />

specifically for your building project (or if you don’t have an email address<br />

take this opportunity to create one). I find creating a designated email is<br />

the easiest way to track your project as well as to keep the communications<br />

between contractors and vendors separate from your personal account.<br />

This is easiest to do with a service like gmail (www.gmail.com). If you<br />

are taking on a big project and you don’t have a smart phone, then get<br />

one. Most building professionals communicate via email, and you’ll want<br />

to have that communication at your fingertips. Smart phones can handle<br />

multiple email addresses at one time.<br />

One of my favorite online resources and apps is www.houzz.com.<br />

This is a one stop inspiration shop where you can browse thousands of<br />

photos from top designers. The best part is that you can create “idea<br />

books” of photos you like and share this information with those helping<br />

you with your project.<br />

Communication and file sharing is a key component of any project.<br />

Architectural files, photos, videos and construction documents can often<br />

40 <strong>food</strong> & <strong>home</strong><br />

be too large for email. I recommend to my clients to set up a Dropbox<br />

account if they do not have one. Dropbox (www.dropbox.com) allows<br />

everyone on the team to share files and documents easily and securely<br />

without having to be concerned about file size.<br />

Every project requires multiple signatures, and sometimes your<br />

signature can hold up the project. You can print out everything sent your<br />

way, sign it and fax it back, or you can digitally sign it on your phone or<br />

tablet and save a few steps. My favorite resource for this is a free app<br />

called DocuSign Ink.<br />

Visualizing designs and colors is a common challenge for many <strong>home</strong><br />

owners. Several resources are available to help. Benjamin Moore’s<br />

personal color viewer (http://www.benjaminmoore.com/en-us/for-your<strong>home</strong>/personal-color-viewer)<br />

is an online resource where you can upload<br />

a photo of your <strong>home</strong> and play with colors, or simply scroll through<br />

photos to find the colors you like. For those that are a little more tech<br />

savvy, an easy to use, entry level design program is Home Designer Suite<br />

(www.<strong>home</strong>designersoftware.com). You can quickly draw out floor plans<br />

and see realistic 3D elevations of your design.<br />

The technology choices and applications abound, but the best choices<br />

should be practical and effective. If it’s easy to use and functional, it will<br />

make your project better.<br />

Allen Associates, www.dennisallenassociates.com, 805-884-8777.<br />



design<br />

center<br />

Everyone needs a sofa<br />

At Santa Barbara Design Center, we feature<br />

custom sofas from MK Sofa Factory.<br />

We manufacture all our sofas from frame<br />

to finish. All sofas are made to your<br />

desired specifications with the quickest<br />

turnaround time.<br />

MK Sofa Factory aims to redefine style.<br />

We have a reputation for our quality<br />

craftsmanship of custom sofas. Our sofas<br />

feature hardwood American Alder, durable<br />

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Come visit MK Sofa Factory at Santa<br />

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42 <strong>food</strong> & <strong>home</strong><br />


Prepared with the Best Sustainable Ingredients<br />


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Big sound for a<br />

small place<br />

You asked for it. And now you’ve got it. The 805<br />

Diamond from Bowers and Wilkins is an industry<br />

world-first – the only speaker of its size and<br />

type to incorporate true studio-grade technology in<br />

the form of a diamond dome tweeter. Experience remarkable,<br />

lifelike sound from a discreet speaker that<br />

fits almost anywhere. Diamond dome tweeters have<br />

long been considered an exclusive luxury in the world<br />

of audio – a refinement to be reserved only for the<br />

most expensive, studio-sized loudspeakers. No longer.<br />

The 805 Diamond is nothing less than a revolution in<br />

speaker design: the first speaker of its size and at this<br />

price point to come with a diamond tweeter. Small but<br />

perfectly formed, the 805 Diamond will fit almost everywhere.<br />

Tucked away on a bookshelf or positioned<br />

on its specially designed stand, it’s perfect for smaller<br />

listening spaces. And it will serve equally well as the<br />

rear channels of a <strong>home</strong> theatre system, bringing superb,<br />

breathtakingly realistic sound to places you<br />

never thought possible.<br />

805 Diamond speakers can be purchased at Mission<br />

Audio and Video. 1910 De La Vina Street, Santa Barbara.<br />

805-682-7575.<br />


Where friends meet<br />


Lunch from 11:30am • Dinner from 5:00pm<br />

Reservations (805) 564-1200 • 113 Harbor Way<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 43

Modern cabinets and kitchen<br />

design available at Santa Barbara<br />

Kitchen Co. 805-682-4003<br />

www.thekitchencosb.com<br />

DREAM K<br />

R e m o d e l t r e n d s f o<br />

By Le s l i e A.<br />

44 <strong>food</strong> & <strong>home</strong>


r 2 0 1 3 a n d b e y o n d<br />

We s t b r o o k<br />

<strong>food</strong> & <strong>home</strong> 45

46 <strong>food</strong> & <strong>home</strong>

Many <strong>home</strong>owners tend to agree:<br />

the most coveted or “wished<br />

for” remodel in a <strong>home</strong> is usually<br />

the kitchen and/or bathrooms.<br />

With so many elements<br />

involved, it can also be the most challenging<br />

– and yes (I am sorry to say), costly. Whether you<br />

are contemplating a full-blown kitchen re-design<br />

and remodel or just some updates to enhance<br />

your culinary space, plan on eating out during the<br />

process.<br />

There are as many design choices these days,<br />

as there are recipes in Julia Child’s two-volume<br />

classic Mastering the Art of French Cooking. You<br />

might begin with a color and a theme. Are you<br />

keen on country farmhouse style or sleek and<br />

modern? Is traditional or industrial more your<br />

cup of tea? Consider stainless steel appliances<br />

or colorful models, such as a retro red stove to<br />

set the tone. Whatever look you decide on, the<br />

elements remain the same: back splashes, sinks,<br />

countertops, cabinets and appliances. If you have<br />

the room and budget, design a snazzy cooking<br />

island or install refrigerator drawers. Hide the<br />

trashcan and add a separate recycling bin while<br />

you are at it. Hang art on the walls. Let your<br />

imagination – and your pocketbook – be your<br />

guide.<br />

New cabinets are a good place to begin.<br />

European styles have gained popularity – look<br />

for hidden hinges, soft-close doors and drawers,<br />

frameless cabinet construction, and full-overlay<br />

doors and drawer-fronts.<br />

“As far as trends, contemporary European-style<br />

kitchens have been more popular. Wood veneers<br />

in lighter colors and bleached wood colors like<br />

driftwood, but in a flat panel contemporary door<br />

are also on the forefront,” says Gillian Amery<br />

who, along with her husband Michael, has owned<br />

Santa Barbara Kitchens for 28 years. “What never<br />

goes out of date is the painted white kitchen. It’s<br />

always popular,” she added.<br />

Something as simple as a new backsplash and<br />

countertops can really add some zing to your<br />

kitchen. Backsplashes aren’t just for behind your<br />

stove and sink anymore: the sky is the limit.<br />

When considering backsplashes and countertops<br />

(continued on page 50)<br />

This European inspired design is the perfect balance<br />

between beauty and function. The crisp clean lines<br />

of the cabinets contrast beautifully with the rough<br />

beams as well as the stunning smooth marble<br />

countertops and backsplash. This fully equipped<br />

kitchen includes integrated paneled dishwashers and<br />

subzero refrigerator and a custom hand fired farm<br />

sink. The beautiful range is perfectly suited for this<br />

kitchens inspiration. The island allows a generous<br />

work space and is perfect for gatherings with family<br />

and friends.<br />

Design and construction by Montecito Kitchens<br />

(805) 453-0518, www.montecitokitchens.com<br />

Mehosh Dziadzio<br />

<strong>food</strong> & <strong>home</strong> 47



1. One of the largest on the market, the Thermador 48” Built-in Side by Side Refrigerator with adjustable frameless glass shelves and 30 cubic feet of storage. 2. The Pro Grand Steam Oven is<br />

the only range in the market with a steam and convection combination oven, plus a full-size convection oven and a warming drawer. 3. Apron sink by Rohl featuring a surface that is resistant to<br />

scratches, thermal shock and stains. 4-5. The latest in faucets by Grohe feature the sleek look of stainless metal finishes and pull out spray designs to further enhance the kitchen and cooking<br />

experience. 6. Induction cooktop from Thermador is the largest fully usable cooking surface on the market featuring the 4,600 W PowerBoost that lets you boil water faster than any other<br />

cooking technology. 7. Sinks by Stone Forrest feature contemporary designs for the bath and kitchen that are sculpted from natural materials including stone, bronze, bamboo, copper, iron<br />

and hardwoods. For the latest in kitchen technology visit the showrooms of Santa Barbara Plumbing Supplies at 621 Milpas 805-965-5291 and Pacific Sales—Kitchen, Bath and Electronics<br />

at 7127 Hollister Ave. in Goleta 805-562-1540.<br />

2<br />

1<br />


3<br />

Santa Barbara<br />

Tile Style<br />

Italy drives the trends and styles in tile,<br />

reports Tileco’s Gina Burchiere, but Santa<br />

Barbara has its own design esthetic. “We’ve<br />

got our own unique thing going on in the way we<br />

decorate our houses,” she says.<br />

There’s always a call for Spanish tile, but<br />

the beach inspires local design in the colors<br />

and textures selected. Mosaics are popular, she<br />

notes. “They are being reinvented to incorporate<br />

pebbles, glass, even metal, in different sizes and<br />

shapes,” she adds. Some evoke the seashore, others<br />

are freeform.<br />

But these days, anything goes. “It can be as<br />

simple as white subway tiles,” Gina says, “or you<br />

can go wild with shapes<br />

and color.” —Ju l i a<br />

McHu g h<br />

4<br />

6<br />

Dune 2x2-inch<br />

Lamp Mosaic<br />

Ceramic<br />

Suprema 2x8-<br />

inch Mexican<br />

Connection<br />

Handmade<br />

Ceramic<br />

5<br />

7<br />

Solistone<br />

Decorative 5x5-<br />

inch Ceramic<br />

with 3x6-inch Field<br />

Ceramic<br />

Solistone 5x5<br />

Ceramic<br />

Solistone 5x5<br />

Ceramic<br />

Alyse Edwards 6x6-<br />

inch Glass-Mini<br />

Mosaic Glass<br />

All tiles available at<br />

Tilco showroom at<br />

619 Olive Street<br />

(across from<br />

Arnoldi's), 805-564-1868.<br />

Tile photos by Michael Brown.<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 49

(continued from page 47)<br />

it is important to note that natural stone –<br />

such as marble or granite – needs loving care.<br />

Plan to re-seal twice a year to protect porous<br />

surfaces, as marble can stain from red wine or<br />

oil spills. Gillian recommends popular quartz<br />

materials like Cambria and Caeserstone that<br />

offer the look, without the porous quality, of<br />

stone surfaces.<br />

There’s a wide range of tile ceramics – get<br />

creative with your backsplash by incorporating<br />

colorful Mexican or Italian tiles. White,<br />

rectangular subway tiles provide a clean,<br />

streamlined look for a 1920s style kitchen that<br />

remains a classic choice. Mid-century design is<br />

popular – consider a textured glass backsplash<br />

from the Mad Men era, when women wore<br />

the apron in the family and men manned the<br />

barbecue grill.<br />

Sinks run the gamut from stainless steel to<br />

porcelain. Stick to the basics – or whatever<br />

gives you the most pleasure when doing dishes.<br />

Fireclay (high fired clay) is a very durable sink<br />

material and deep, wide farmhouse sinks have<br />

great appeal.<br />

We haven’t even touched on hardware and<br />

drawer pulls. In fact, you can change the look<br />

of your kitchen just by changing the hardware.<br />

50 <strong>food</strong> & <strong>home</strong><br />

And don’t forget flooring, windows and window<br />

treatments.<br />

Tired yet? Neat touches, such as under<br />

cabinet lighting or a place for your iPad with<br />

your epicurious.com recipes close at hand, can<br />

be added.<br />

Decisions, decisions,<br />

decisions.<br />

Perhaps you need to consult a professional?<br />

In fact, unless you are just painting your<br />

old cabinets, a knowledgeable designer is<br />

imperative. It’s just too easy to make mistakes.<br />

Especially when it comes to space planning.<br />

Remodeling a kitchen is rocket science, of<br />

sorts. Measurements are as important as the<br />

order of installation.<br />

Don Gragg of Montecito Kitchens/Santa<br />

Barbara Design & Build offers guidance: “A<br />

good kitchen designer will be able to work<br />

with you to create a successful design that is a<br />

reflection of your taste. The more information<br />

you bring to the table, the more successful<br />

the end result will be. Sources for ideas are<br />

virtually unlimited. You can search the Internet<br />

and magazines and be armed with ideas before<br />

your first meeting. It is true: a picture says<br />

a thousand words. I always recommend that<br />

A remodel opened this kitchen to the<br />

dining and living rooms to create one<br />

larger space. Granite countertops<br />

and mahogany cabinets add to the<br />

sophistication of the space. Large<br />

windows and mahogany French doors<br />

open to a new enclosed patio creating<br />

a strong connection with the outdoors<br />

environs. Energy efficient LED lighting<br />

throughout.<br />

Built by Allen Associates Builders.<br />

Dennisallenassociates.com 805-884-<br />

8777. Photo by Crio Coelho www.<br />

CiroCoelho.com<br />

my clients create a notebook of pictures of all<br />

the features they like i.e. cabinets, appliances,<br />

tile, sinks and granite. Very soon your taste<br />

will begin to appear even if you were not sure<br />

exactly what you want. This creates a very<br />

strong base that your designer can build on.”<br />

We all know that the kitchen is the heart<br />

of a <strong>home</strong>, so despite the fact that you may<br />

have a heart attack when considering the cost<br />




More living per sq. ft. outside. So, what are you doing inside?<br />

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Home Improvement (tHe easy Way). When it comes to remodeling, Projects understands what’s<br />

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communicating with you daily, we’re with you every step of the way. Our attention to detail is unmatched.<br />

For a FREE consultation or to learn more call 805.682.2226 or visit us on the web at projectsgc.com.<br />

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<strong>food</strong> & <strong>home</strong> 51

A blend of traditional and modern gives this kitchen<br />

rich warmth with wood flooring and custom cabinetry<br />

(above), balanced by spacious designed cooking and<br />

serving areas and the durability of stone and tile<br />

finishes. Cabinetry by Architectural Millwork. 8 North<br />

Nopal St. 805-965-7011. www.archmill.com<br />

In many Santa Barbara <strong>home</strong>s, space comes at a<br />

premium. Galley style kitchen designs offer a solution to<br />

smaller spaces by giving them maximum functionality<br />

without knocking down walls or adding square footage<br />

to the <strong>home</strong>. This kitchen (left) features large cooking<br />

and prep areas mirrored by built in refrigeration and<br />

storage. Built by Projects by Giffen and Crane. 805-682-<br />

2226. projectsgc.com<br />

of a remodel, remember in the end it will all be worth it.<br />

And your friends and family will love your new hangout,<br />

especially when you pull that coq au vin out of your new<br />

Wolf range.<br />

In the end, you might keep this long-ranging tip in<br />

mind from Gillian Emery: “A lot of people stay with a<br />

basic neutral color palette – then you can go wild with<br />

accessories, and it doesn’t date the kitchen as much.”<br />

Good advice from a pro that has me thinking that I<br />

should just paint my kitchen white— then add colorful<br />

pots, pans, utensils and kitchen towels—while I put<br />

together a scrapbook of My Dream Kitchen.<br />

52 <strong>food</strong> & <strong>home</strong><br />


Professionally Connected<br />

If you plan to buy or sell a<br />

<strong>home</strong> in Santa Barbara, Don<br />

Ford is a local’s local. Born<br />

and raised in Santa Barbara<br />

and esteemed alum of SBHS,<br />

SBCC and UCSB, Don has<br />

over 25 years experience<br />

in local real estate.<br />

Eight years in the<br />

NBA doesn’t hurt<br />

his professional<br />

connections either.<br />

(805) 689-7776 • don.ford@sothebys<strong>home</strong>s.com<br />

Northwestern Mutual Permanent Life Insurance - the first step to a better<br />

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subsidiary of NM, broker-dealer, registered investment adviser, and member of FINRA and SIPC. Robert G Dibley, Insurance Agent(s) of<br />

NM. Robert G Dibley, Registered Representative(s) of NMIS. Robert G Dibley, Representative(s) of Northwestern Mutual Wealth Management<br />

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federal savings bank. Representative(s) may also be an Investment Advisor Representative(s) of NMIS. A.M. Best Company A++(highest),<br />

4/2012; Fitch Ratings AAA(highest), 6/2012; Moody’s Investor Service Aaa (highest), 10/2011; Standard & Poor’s AA+(second highest),<br />

6/2012. Ratings are subject to change.<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 53

This airy galley style kitchen (above) was<br />

designed and built by Jed Hirsch, General<br />

Building Contractor, Inc. jedhirsch.com and<br />

his wife, Kathy. The design goals were met by<br />

modifying the existing 1940’s kitchen and adding<br />

custom, period cabinetry by Doug Bradley<br />

Cabinets. Granite countertops by Armstrong Tile<br />

and Marble and Tileco subway tile backsplash<br />

installed by Alex’s Tile Works. Stainless steel<br />

appliances, including a Viking range supplied<br />

by Warehouse Discount Center. Schoolhouse<br />

light fixtures by Rejuvenation. Wood windows<br />

supplied by Stock Door and Window.<br />

This custom yacht-like <strong>home</strong> was built by<br />

Jed Hirsch, General Building Contractor, Inc.<br />

jedhirsch.com. Taylor House Interiors and James<br />

Zimmerman Architects worked together to blend<br />

the client’s marine aesthetic with functionality,<br />

creating a warm, open living space to gather<br />

family and friends by the sea. Featuring cabinets<br />

by Cliff Bartlett Cabinetry, Subzero refrigerator<br />

and hood, Tile backsplash from Tileco, Paint and<br />

finishes by Jake Patterson Painting.<br />

For more images from Jed Hirsch construction got<br />

to jedhirsch.com.<br />

54 <strong>food</strong> & <strong>home</strong><br />


Santa Barbara’s<br />

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www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 55


Spring Gardening<br />

A time for sprucing and planting<br />

By Lisa Cu l l e n<br />

Before Julius Caesar introduced the<br />

Julian calendar in 45 BC, Rome and<br />

other ancient cultures celebrated the<br />

New Year on the Vernal Equinox.<br />

Spring, the long-awaited season of rebirth,<br />

rejuvenation and new beginnings was of course<br />

the obvious place to start the New Year. 2058<br />

years later we celebrate spring by planting a<br />

garden.<br />

56 <strong>food</strong> & <strong>home</strong><br />

Spring is the perfect time to overhaul your<br />

existing garden. The best place to start is<br />

to survey your domain. With your favorite<br />

morning beverage in hand, take a walk in your<br />

garden and take a look around. The purpose of<br />

this stroll is to survey your assets; the plants<br />

and areas in your garden that do what they are<br />

supposed to be doing. Whether it is a tree that is<br />

providing shade, fruit or beauty or an area that<br />

is providing color or a spot that was intended<br />

to be an outdoor entertainment space. This is<br />

the question you must ask yourself: “Is this area<br />

giving me what I need and want?” if the answer<br />

is “yes” then it is an asset.<br />

Once you know your assets you can bring up<br />

the other areas one by one by deciding what you<br />

want from each. Perhaps you are ready to create<br />

a vegetable or herb garden or add a few fruit<br />


trees or maybe you always wanted to extend your<br />

living space into the outdoors. Whatever it is you<br />

want now is the time to get it done so you can have<br />

it ready to enjoy this summer.<br />

When it comes to planting, spring is the perfect<br />

time to dig in. Get your plants in early so they<br />

have time to take hold before summer’s heat.<br />

Keep in mind the adage “5 dollar plant in a 10<br />

dollar hole”, in other words money spent on soil<br />

amendments are well worth the expense and<br />

effort in the long run.<br />

When you are ready to re-plant an area of your<br />

garden take a moment to visualize before planting.<br />

What will it look like in each season? Is it a “close up”<br />

garden or one that is viewed from a distance? How<br />

large will the plants get? Give the new plants room<br />

to grow or you’ll have maintenance troubles later.<br />

Some plants don’t like “wet feet” so the composition<br />

of your soil is a factor to keep in mind. Know before<br />

you go and know what type of soil your plants like<br />

when considering what to plant where.<br />

This is also an ideal time to plant succulents.<br />

Good drainage is vital of course and if you want<br />

to liven up your existing patch cut off damaged<br />

and old leaves, separate the new babies from the<br />

mother plants and plant the babes and healthy<br />

cuttings for an ever-expanding crop.<br />

Do you have an area of your garden where<br />

“nothing seems to grow”? If so, there could be a<br />

variety of causes: Soil, water, drainage, light and<br />

physical damage due to gardeners and/or pets<br />

all are factors to consider when dealing with a<br />

problem area. Some good observation on your part<br />

will provide the answer but if you can’t solve it, call<br />

your favorite professional.<br />

Spring is also a great time to plant herbs.<br />

Perennials such as Thyme, Rosemary, Sage,<br />

Marjoram, Lavender, Chives, Mint and others<br />

can provide beauty as well as sustenance. So<br />

even if you don’t want an herb garden per se, you<br />

can add these garden beauties into your existing<br />

garden beds and have perpetual source of herbs<br />

for cooking, sachets etc.<br />

But, why not plant an herb garden? You’ll need<br />

a sunny spot and ideally good airflow. Use smaller<br />

herbs as a border for a more formal look and<br />

leave room for your favorite annual herbs. Sweet<br />

Basil, Parsley, Cilantro, Chervil and the like are<br />

indispensible to the summer kitchen garden so<br />

plant plenty.<br />

Whatever you do this spring, spend some time<br />

out in your garden and enjoy the sights and scents<br />

of nature. And remember always to fill your garden<br />

with joy.<br />

Custom Cabinets<br />

Cabinetry • Doors • Windows • Mouldings<br />



Lisa Cullen, landscape designer and organic<br />

gardener owns Montecito Landscape with her<br />

husband, Chris. She can be reached at 805.969.3984<br />

or www.montecitolandscape.com. Follow her blog<br />

at www.gardengossipsb.blogspot.com and listen to<br />

Garden Gossip radio show on AM1290, Fridays at<br />

11am and 9pm and Saturdays at 11am.<br />

Showroom located at<br />

8 North Nopal Street<br />

Santa Barbara, CA<br />

965-7011<br />

Ser v i n g Sa n t a Ba r b a r a<br />

Sin c e 1969<br />

Lic # 261772

Open for lunch: M–F 11am-2:30pm. Dinner: 7 Days a week 4 to close<br />

happy hour: 7 Days a Week, 4pm–6:30pm<br />

6920 Ma r k e t Pl a c e Dr i v e • Go l e ta<br />

(805) 685-8900 • h o l d r e n s.c o m<br />

58 <strong>food</strong> & <strong>home</strong><br />

Backyard<br />

Bouquets<br />

There’s nothing like fresh cut flowers from your<br />

own cutting garden. If you plant wisely you’ll<br />

have bouquets year-round. Perennials and<br />

annuals produce a diverse selection of flowers for<br />

cutting. Since perennials will bloom again next year,<br />

once your garden is established you’ll only need to<br />

replenish it with annuals.<br />

Choose a location that gets full sun. Cutting gardens<br />

make great borders and can also be planted<br />

between rows of roses. Beds should be comprised<br />

of rich organic compost and loose loamy soil. Use<br />

an organic fertilizer low in nitrogen (N) and high in<br />

phosphorus (P) and potassium (K). Organic is key<br />

especially if you want to use blossoms to decorate<br />

cakes or sprinkle on salads.<br />

Select flowers that complement the colors in your<br />

<strong>home</strong>. Then design your garden as a living bouquet.<br />

Planting from seeds and not just from containers will<br />

cut down on cost. Zinnias (State Farm), cosmos (for<br />

height) and sunflowers (easy to grow) can be started<br />

from seed. Buy tall varieties of asters, campanulas,<br />

scabiosa and moluccella (Bells of Ireland) in pony<br />

packs. Select one-gallon containers of Echinacea, rudbeckia,<br />

agastache (hyssop) and lisianthus. Add showy<br />

color with dahlias in one- to 5-gallon containers. Bulbs<br />

including gladiolus (clusters of 10) and lilies (3 or more)<br />

are a must. A border plant of alyssum or dwarf lavender<br />

(Hidcote) will give your cutting garden definition.<br />

Plant annuals, such as yarrow and Queen Anne’s<br />

lace, (as well as herbs) will attract beneficial insects<br />

such as ladybugs. And if you’re lucky some seeds might<br />

volunteer next year. —T.I.R. & D.I.<br />

Garden and landscape designer Trace Robinson offers<br />

consulting for cutting gardens. www.tracerobinson.<br />

com, 805-448-3807.<br />


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Call 805 969-3984<br />

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California Contractor’s License 263156 Since 1970<br />

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www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 59


1<br />

2 3<br />

Local sea<strong>food</strong> treats…<br />

1 Scallop and shrimp skewers from Opal 1325 State St, 805-966-9676. 2 Pan fried local abalone appetizer, lightly dusted and sautéed in<br />

butter from The Boathouse. 2981 Cliff Dr, 805-898-2628. 3 Ahi corn dog with mustard soy dip from Seagrass. 30 E. Ortega St, 805-963-1012.<br />

60 <strong>food</strong> & <strong>home</strong><br />


Carpinteria<br />

Garden Market. Offering very tasty sandwiches, salads,<br />

smoothies and casual fare. Open Monday–Sunday 10am-<br />

3pm. [L] $ (BW) 3811 Santa Claus Lane (805) 745-<br />

5505<br />

Sly’s. James Sly, formerly of Lucky’s in Montecito, is back to<br />

cooking the finest steaks anywhere. Sly’s is open daily for<br />

dinner from 5 pm, features a full bar and extended wine<br />

list. (LD) $$ (FB). Reservations are suggested. 686 Linden<br />

Ave. 805-684-6666.<br />

Montecito<br />

CAVA. Experience the bold flavors of Spain, Mexico and Latin<br />

America in a romantic garden setting in the village of<br />

Montecito. Happy Hour 4-6, Weekend Brunch from 8am.<br />

[BLD] $$, (FB) 1212 Coast Village Road, 969-8500.<br />

Lucky’s. Montecito’s only premium steakhouse. Great wine<br />

list and martini selections. Great weekend brunch served<br />

9am-3pm. [BrD] $$$, (FB) 1279 Coast Village Road,<br />

565-7540.<br />

Stella Mare’s. Overlooking the Bird Refuge in Santa<br />

Barbara…a glass greenhouse, sofas by the fire, casual<br />

French décor and traditional French Country Cuisine.<br />

Full bar and extensive American & French wine list, great<br />

private rooms for your event needs and Live Jazz on<br />

Wednesdays. Closed on Mondays $$ [LDBr] (FB) 50 Los<br />

Patos Way. 969-6705. .Events by Stella Mare’s is located<br />

at 3302 McCaw Ave, on upper State Street.www.stellamares.com<br />

The Stonehouse. Located in a 19th-century citrus packing<br />

house, The Stonehouse features a relaxing lounge with<br />

full bar service and a separate dining room with crackling<br />

fireplace and creekside views. Open for dinner from 6-10<br />

p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 565-<br />

1700.<br />

The Montecito Café. Eclectic menu with great service.<br />

Desserts to die for! Open Daily from 11:30 (LD) $$ (FB)<br />

1295 Coast Village Rd. 805-969-3392.<br />

Santa Barbara<br />

Aldo’s Italian Ristorante. Since 1986. Experience lunch in<br />

the sun or dine by candle light in their enchanting courtyard.<br />

Friendly servers deliver fresh Italian specialties and<br />

creative dishes with a California flair. [LD] $,B&W. 1031<br />

State St., 963-6687.www.sbaldos.com.<br />

Arlington Tavern offers the best of both worlds, an elevated<br />

dining experience and a relaxed bar atmosphere. Chef,<br />

Ron True creates his own version of contemporary<br />

American cuisine using only the best local ingredients he<br />

can get his hands on. Local Black Cod, Fried Chicken,<br />

House Smoked and Grilled New York Strip Steak are just<br />

some of the items you can find on the dinner menu and<br />

the locally grown and grass fed ground beef from Rancho<br />

San Julian Ranch makes the Tavern Burger something to<br />

keep coming back for. Each item on the menu has been<br />

carefully thought through to compliment and pair with a<br />

selection of either beer or wine chosen by Partner, Diego<br />

Barbieri. Open daily for dinner 5pm – late night, happy<br />

hour 4pm-7pm. Private dining available. 21 W. Victoria<br />

Street. 805.770.2626<br />

B=breakfast<br />

Br=brunch<br />

L=lunch<br />

D=dinner<br />

guide<br />

$=entrees under $15<br />

$$=$15-$25<br />

$$$=over $25<br />

FB=Full Bar<br />

B&W=Beer & Wine<br />

OPEN: Every Day from 11:30am to close<br />

happy hour: 7 Days a Week, 4pm–6:30pm<br />

6920 Ma r k e t Pl a c e Dr i v e • Go l e ta<br />

805-685-7300 • h o l d r e n s.c o m<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 61


Chase Restaurant & Lounge<br />

1012 State Street • 805 965-4351<br />

“Where locals are celebrities.”<br />

Ita l i a n & Me d i t e r r a n e a n Cuisine<br />

St e a k s • Se a f o o d • Ch o p s<br />

La t e Lu n c h - Li g h t Di n n e r u n t i l 4:30<br />

Da i ly Ch a l k b oa r d Sp e c i a l s<br />

Op e n Air Ba r<br />

Ne a r t h e at r e s a n d s h o p s<br />

Pl e n t y o f pa r k i n g in b ac k<br />

S U S H I<br />

62 <strong>food</strong> & <strong>home</strong><br />

on site<br />

Our professional sushi chef comes to your <strong>home</strong> or business<br />

for all your special events... starting at $15 per person!<br />

• Corporate Events • Weddings<br />

• Graduation • Parties<br />

For all the details:<br />

(805) 708-7127<br />

www.sushionsite.com<br />

Blue Agave. Elegantly decorated two-story restaurant<br />

with a famous bar noted for its excellent martinis,<br />

mojitos, inventive cocktails and a wide range of<br />

tequilas and mescals served by a joyous staff. Blue<br />

Agave was voted by locals repeatedly the Most<br />

Romantic Restaurant in Santa Barbara. [BrD] $$<br />

(FB)20 E. Cota St., 805-899-4694<br />

Boathouse. The Boathouse at Hendry’s Beach is the<br />

newest venture of the owners of the Santa Barbara<br />

Shellfish Company, which began on Stearn’s<br />

Wharf in 1980, and the Santa Barbara Fishouse.<br />

Enjoy stunning views and great sea<strong>food</strong> from a<br />

family run business that knows their fish! [BLD] $<br />

(FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/boathouse<br />

Bouchon. Restaurateur Mitchell Sjerven hosts the<br />

city’s first Wine Country Cuisine restaurant with<br />

more than 50 Santa Barbara and Central Coast<br />

wines offered by the glass to compliment bouchon’s<br />

“ingredient driven” and seasonal fresh<br />

menu. Wine Spectator Award of Excellence wine<br />

list features exclusively Californian selections,<br />

paired with cuisine that is “creative without being<br />

over the top...”” (Wine Spectator, July 1999). Fresh<br />

Channel Island sea<strong>food</strong>, Santa Ynez and Ojai<br />

Valley game, and local farmer’s market produce<br />

predominate. Outdoor dining is available yearround<br />

on the heated, covered garden patio. Ask<br />

about private dining in the intimate Cork Room<br />

where up to 20 guests can be seated at the Grand<br />

Table. Open for dinner nightly from 5:30pm,<br />

reservations recommended. [D] $$$, (B&W) 9 W.<br />

Victoria, 730-1160.<br />

Ca’ Dario. Fine Italian dining with extensive Italian<br />

wine list. Excellent sea<strong>food</strong> and authentic cuisine.<br />

[LD] $$, (B&W) 37 E. Victoria, 884-9419.<br />

Cajun Kitchen. Serving some of the best Cajun specialty<br />

breakfasts in town for over 20 years. [BL] $,<br />

(BW) 1924 De La Vina, Santa Barbara 687-8062;<br />

6831 A. Hollister Ave, Goleta 571-1517; 901<br />

Chapala St., 965-1004; 865 Linden, Carpinteria<br />

684-6010.<br />

Chuck’s of Hawaii. A local favorite celebrating 36<br />

years of excellence serving award-winning steaks,<br />

wines and sea<strong>food</strong> to Santa Barbarans and their<br />

guests. Chuck’s has been voted Best Steak in<br />

Santa Barbara and is the recipient of the Award<br />

of Excellence from The Wine Spectator annually<br />

since 1989. They also feature a nightly selection<br />

of fresh fish, from old favorites like Alaskan halibut<br />

and grilled salmon to ahi tuna (grilled medium<br />

rare). Dinner is served weekdays from 5:30 to<br />

11pm, and until 11:30pm weekends. Full cocktail<br />

bar, featuring Firestone-Walker Double Barrel Ale<br />

on draft. Reservations welcome. [D] $$, (FB) 3888<br />

State, 687-4417.<br />

Chuck’s Waterfront Grill. Chuck’s of Hawaii<br />

has expanded to a second location at Chuck’s<br />

Waterfront Grill; by the boats at the Santa Barbara<br />

Harbor. Same great <strong>food</strong> and service you already<br />

love...in a setting that makes going out to dinner<br />

feel like a little vacation. Featuring Prime Grade<br />

Top Sirloin Steaks. “Chuck’s Style” Fresh Alaskan<br />

Halibut, Garlic Grilled Day Boat-Caught King<br />

Prawns , Grilled Sea Scallops, King Crab Legs, and<br />

Australian Lobster Tail. [LD] $$, (FB) 113 Harbor<br />

Way, Santa Barbara, 564-1200<br />

Cielito. Beautifully appointed interiors, expansive<br />

heated patio, private dining areas and a full bar<br />

accent a thoroughly authentic Mexican culinary<br />

experience. Located in the heart La Arcada,<br />

downtown. 1114 State St. 805-225-4488<br />

Cold Spring Tavern. 100 years of tradition with true<br />

American cuisine only 15 minutes from Santa<br />

Barbara. Featuring the cuisine of chef Moises<br />

Bernal with selections of game and hearty entrées.<br />

Full bar & weekend breakfast. [LD] $$, (FB) 5995<br />

Stagecoach Road, 967-0066<br />

Downey’s. Chef John Downey has been serving<br />

Santa Barbara’s finest cuisine since the restaurant<br />

opened in 1982. Clearly defined tastes using the<br />

finest <strong>food</strong>s available and artful yet simple presentation<br />

have earned Downey’s top honors in<br />

the Zagat Survey for the past sixteen consecutive<br />

years. The dining room is in the capable hands<br />

of Liz Downey who will be happy to guide you<br />

through the mostly California wine list with a proud<br />

bias towards the extensive Santa Barbara County<br />

selections. Dinner served Tuesday through Sunday<br />

from 5:30pm. [D] $$$, (B&W) Reservations: 966-<br />

5006, 1305 State St., www.downeyssb.com<br />

Endless Summer Bar-Cafe. Just upstairs from<br />

Chuck’s Waterfront Grill, this surf-inspired bar-cafe<br />

offers great harbor views. Featuring tasty burgers,<br />

fish tacos, fresh salads, popcorn shrimp, and “Pau<br />

Hana” (“Work is Done”) Happy Hour, with <strong>food</strong><br />

and drink specials like the Endless Summer Blonde<br />

Ale. Feel like a steak? Chuck’s Waterfront menu<br />

is also available after 5 p.m. Large groups are<br />

welcome, and should call ahead for reservations at<br />

564-4666. [LD]. $, (FB) 113 Harbor Way, Second<br />

Floor, 564-1200.<br />

Enterprise Fish Co. The lively nautical atmosphere<br />

at the Enterprise will wet your appetite for great<br />

sea<strong>food</strong>. Fortunately, you’re in the right place. A<br />

variety of shellfish hors d’oeuvres is served at the<br />

oyster bar, and the dining room offers a selection<br />

of fresh sea<strong>food</strong> grilled over mesquite, including<br />

catch-of-the-day specials. Now offering a full<br />

liquor bar. [LD] $$, (FB) 225 State St 962.3313,<br />

www.enterprisefishco.com.<br />

The Harbor Restaurant. The Harbor is one of Santa<br />

Barbara’s finest restaurants, where fresh fish and<br />

steaks are specially prepared and served in an<br />

elegant maritime interior with stunning views of<br />

the harbor. [BrLD]. $$, (FB) 210 Stearns Wharf,<br />

963-3311.<br />

Harry’s. Santa Barbara’s traditional locals restaurant.<br />

Steak, sea<strong>food</strong>, sandwiches and salads served in a<br />

family atmosphere. Excellent wine list and full bar.<br />

Banquet facilites available. Open daily for lunch<br />

and dinner. [LD] $, (FB) 3313-B State Street,<br />

687-2800.<br />

Holdren’s Steaks & Sea<strong>food</strong>. Holdren’s Steaks<br />

& Sea<strong>food</strong> is elegant and timeless, featuring<br />

U.S.D.A. prime Midwestern corn fed beef, charbroiled<br />

over their mesquite grill. Try the “Cowboy<br />

Cut”–Holdren’s signature steak—a 20 oz. Prime<br />

bone-in rib chop served over spicy onion rings.<br />

Their fresh sea<strong>food</strong> selections include Bacon<br />

Wrapped BBQ Tiger Prawns, seared Hawaiian<br />

Ahi, and a shrimp Scampi like no other. Holdren’s<br />

offers an extensive wine and martini list and outdoor<br />

seating.. Open daily for lunch from 11:30<br />

a.m., and for dinner from 5:00 p.m., Saturday<br />

and Sunday for dinner from 4:00 p.m. Now offering<br />

Sunday Brunch 9am-2pm. [BrLD] $$ (FB).<br />

512 State Street, 805-965-3363. In Goleta6920<br />

Marketplace Dr. 805-685-8900<br />

Hollister Brewing Company. Featuring hand crafted<br />

beers made on premise, an innovative, fresh<br />

menu with appetizers, pizzas, burgers, paninis,<br />

B=breakfast<br />

Br=brunch<br />

L=lunch<br />

D=dinner<br />

guide<br />

$=entrees under $15<br />

$$=$15-$25<br />

$$$=over $25<br />

FB=Full Bar<br />

B&W=Beer & Wine<br />



and salads. Open seven days a week for lunch and<br />

dinner. [LD] $ (FB), 6980 Marketplace Dr. Goleta,<br />

805-968-2810, Hollisterbrewco.com<br />

Julienne. A progressive American restaurant serving<br />

fresh seasonal <strong>food</strong>. Serving Dinner Wednesday–<br />

Sunday 5pm to 10pm. Reservations Accepted.<br />

[D] $$ (BW) 138 E. Canon Perdido Street 805-<br />

845-6488<br />

Longboard’s Grill. Upstairs from the Harbor Restaurant<br />

is an active, noisy bar & grill with a big TV, a surfer’s<br />

attitude and 360-degree views of the city & water.<br />

[LD] $$, (FB) 210 Stearns Wharf, 963-3311.<br />

Louie’s. Celebrate the taste of a Santa Barbara<br />

tradition in the historic Upham Hotel. Delicious<br />

California bistro fare in a wonderful downtown<br />

setting. [LD] $$, (B&W) 1404 De La Vina at Sola.<br />

963-7003.<br />

Meun Fan Thai Cafe. Traditional Thai cuisine <strong>home</strong><br />

cooked to perfection. Great take out and dine in on<br />

the Mesa next to Lazy acres. (LD) Open daily from<br />

11:30. 1819 Cliff Dr. 805-882-9244.<br />

The Natural Café. The Natural Cafe is known for<br />

their <strong>home</strong>made soups, hearty salads, delicious<br />

sandwiches, vegetarian entrees, pasta, chicken<br />

and sea<strong>food</strong> dishes, as well as a complete juice<br />

bar, microbrewed beers and local wines. [LD] $<br />

(B&W), www.thenaturalcafe.com [LD] $, (B&W).<br />

Three locations in Santa Barbara: 508 State, 962-<br />

9494; 361 Hitchcock, 563-1163; 5892 Hollister,<br />

692-2363. For other locations out of town see their<br />

website for details.<br />

Olio e Limone Ristorante. (“Oil and Lemon” in Italian)<br />

and Olio PizzeriaHusband-wife team Alberto and<br />

Elaine Morello rely on the integrity of their ingredients<br />

and the quality of preparation to offer Santa<br />

Barbara creative, authentic Zagat-rated Italian cuisine<br />

served in an inviting atmosphere with European<br />

hospitality. Visible in the ristorante through a glass<br />

wall is the dining room’s focal point, the wine cellar,<br />

which represents their 250-plus selection awardwinning<br />

wine list. Private Dining in the Cucina Room<br />

is available for up to 40 guests. Pizza bar-salumi<br />

bar-wine bar-full bar next door at Olio Pizzeria, with<br />

private dining in the Terrazza Room for up to 24<br />

guests. Olio pizzeria is open daily from 11:30am<br />

– close, including Sunday Lunch. For a look at the<br />

current menus go to www.oliopizzeria.com [LD] $$,<br />

(FB) 17 West Victoria Street, 805-899-2699.<br />

Opal. A local’s favorite, Opal fuses creative influences<br />

from around the world with American Regional<br />

touches: from Chile-crusted Filet Mignon, to Fresh<br />

Pan-Seared Fish & Sea<strong>food</strong>, Homemade Pastas,<br />

Gourmet Pizzas from their wood burning pizza oven,<br />

fresh baked Breads, deliciously imaginative Salads,<br />

& Homemade Desserts. Sophisticated yet comfortable,<br />

Opal radiates a warm, friendly atmosphere.<br />

Full bar, award winning wine list, private room for<br />

parties up to 60. 1325 State St., 966-9676. [LD] $$<br />

(FB) Open Daily for Lunch and Dinner.<br />

The Palace Grill. The Palace is a contemporary<br />

American grill, with a lively, high-energy atmosphere,<br />

and fun, spontaneous events. Featuring<br />

fine grilled steaks and fresh sea<strong>food</strong>, delicious<br />

pastas, and select American Regional specialties,<br />

like Blackened Crawfish-stuffed Filet Mignon, and<br />

Louisiana Bread Pudding Soufflé. Cajun Martinis,<br />

unique beers, and a well selected wine list. Their<br />

unique “team Service” voted the Best in Town the<br />

last 16 years in a row. Rave reviews in Gourmet<br />

Magazine, Gault-Millau Travel Guide, Zagat, and<br />

Sunset Magazine. “Best on the West Coast” according<br />

to Los Angeles Magazine. Open 7 days: lunch<br />

11:30am to 3pm; evenings from 5:30. [LD] $$,<br />

B&W. 8 E Cota 963-5000.<br />

Paradise Cafe. Santa Barbara’s favorite dining patio.<br />

Fresh fish, steaks, chops, chicken and their famous<br />

oak-grilled burger. Start with a drink at the street<br />

level bar, and work your way up. Open seven days<br />

a week. [BLD], $, FB. 702 Anacapa Street, 962-<br />

4416.<br />

Pierre Lafond Bistro. A local favorite since 1993,<br />

Pierre Lafond Bistro serves California fresh cuisine<br />

using local seasonal organic <strong>food</strong>s from family<br />

farms and <strong>food</strong> artisans, and <strong>home</strong>made desserts.<br />

[BLD] $$ (B&W), 516 State Street 805-962-1455,<br />

www.pierrelafond.com<br />

Renaud’s Patisserie & Bistro. Specializing in a wide<br />

selection of authentic French pastries. [BL] $ (B&W),<br />

Located in Loreto Plaza, 3315 State St Santa<br />

Barbara, 805-569-2400, and In the Arlington Plaza<br />

downtown. www.renaudsbakery.com.<br />

Roy. Voted best late night dining spot in town. Bistro<br />

style Americana cuisine featuring steaks, sea<strong>food</strong>,<br />

chicken, salads, full bar and a great wine list. Menu<br />

changes with the seasons and features Farmers<br />

Market produce. Dinner from 6pm till midnight<br />

daily. [D] $$, (FB) 7 West Carrillo, 966-5636.<br />

Saigon In and Out Vietnamese Restaurant. Serves<br />

the finest Vietnamese specialties at reasonable<br />

prices. [LD] $ Open Daily 11AM–9PM, Sat. & Fri.<br />

11AM–10PM Sun. 11AM–9PM, 1230 State St.<br />

Unit A, 805-966-0909 or in 5-Points shopping<br />

center.<br />

Sambo’s. The original on the beach! Serving up the<br />

classic dining experience. [BLD] $, (B&W) 216 W.<br />

Cabrillo Blvd. 965-3269<br />

Santa Barbara Fishouse. Great locally caught fresh<br />

fish prepared in a casual fun atmosphere. Terrific<br />

One Hundred<br />

Years<br />

of Tradition<br />

Just 20 Minutes Away...<br />

■ Gourmet Bar-B-Que for 50 to 300 People<br />

■ Private Banquet Rooms<br />

■ Large and small groups<br />

Call for information on leasing entire property<br />

for corporate or private function<br />



5995 Stagecoach Road • 967-0066<br />

Some samples from Chef Moises Bernal<br />

Venison Sausage Stuffed Mushrooms<br />

New Zealand Rack of Lamb<br />

Sautéed Medallions of Rabbit<br />

Norwegian Salmon<br />

Charbroiled Ox T-Bone Steak<br />

Grilled Ringneck Pheasant Breast<br />

Wild Caribou<br />

Charbroiled Sea Bass<br />

Audrey Ovington • Proprietor Since 1941<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 63

Food & Home<br />

Wine<br />

Issue<br />

Summer<br />

2013<br />

For advertising<br />

information, call<br />

(805) 563-6780

happy hour. Right across from East Beach. [LD], $$, FB.<br />

101 East Cabrillo Blvd. 966-2112.<br />

S.B Shellfish Company. Established in 1979 as a buying<br />

station for local Santa Barbara shellfish and a place to sell<br />

crab, this casual spot has become a favorite destination<br />

for fresh sea<strong>food</strong> and views of the harbor and local mountains.<br />

[LD] $$ (B&W) 230 Stearns Wharf, 966-6676<br />

Scarlett Begonia. 11 W. Victoria St. #10 $$ Preparing modern<br />

american <strong>food</strong> with local, organic, sustainable ingredients.<br />

Everything is scratch made, breads, pastries, even<br />

ketchup! Dog friendly patio seating. Serving Breakfast (all<br />

day) and lunch Wednesday-Sunday 8am-3pm, 805-770-<br />

2143 all major credit cards accepted.<br />

Seagrass Restaurant. Seagrass Restaurant is Santa Barbara<br />

first modern fine dining sea<strong>food</strong> restaurant. Fresh Pacific<br />

Fish is their focus, along with Local Spiny Lobster, giant<br />

sea scallops, clams and prawns. They also offer a fantastic<br />

steak, a roasted half-chicken and a braised dish,<br />

such as lamb shanks. The wine list features whites from<br />

around the world that pair well with coastal cuisine as well<br />

as a large selection of Santa Barbara pinot noir. [D] $$$<br />

(B&W), 30 E. Ortega St. (805) 963–1012, www.seagrassrestaurant.com.<br />

Sojourner Cafe. Renowned for its friendly, nurturing and<br />

energetic atmosphere, the Sojourner since 1978 has<br />

served up a variety of creative, internationally influenced<br />

vegetarian, chicken and sea<strong>food</strong> specials. [LD] $, (B&W)<br />

134 E Canon Perdido, 965.7922.<br />

The Tee-Off. One of the town’s premier steak houses featuring<br />

succulent prime rib, fresh sea<strong>food</strong>, generous cocktails<br />

and, of course, quality steaks. [LD] $$, (FB) 3627 State,<br />

687-1616.<br />

Tupelo Junction. At Tupelo Junction they make everything<br />

from scratch. They choose delicious recipes using only<br />

the freshest ingredients and the menu changes frequently<br />

depending on the season and product availability. [BLD]<br />

$$, (FB) 1212 State Street, (805) 899-3100.<br />

Via Maestra 42. Traditional Italian flavors come together in<br />

this deli/shop/café on upper State Street. Serving panini,<br />

insalate, antipasti, formaggi, salumi, dolci, caffè and<br />

delectable gelatos. [BLD] $$, 3343 State Street, 569-<br />

6522.<br />

Zen Yai. Experience a new era of Thai cuisine, blending<br />

traditional dishes with a California nouveau flair. [LD] $$,<br />

(B&W) 425 State Street, 957-1193.<br />

Santa Ynez Valley<br />

Hitching Post. Along with outstanding steaks, ribs and<br />

chicken, they serve smoked duck breast, ostrich, <strong>home</strong>made<br />

soups and outstanding pastries; along with what the<br />

L.A. Times has called the “best” French Fries in Southern<br />

California. Open daily except major holidays. [D] $$ (FB).<br />

406 E. Highway 246, Buelton 805-688-0676<br />

Restaurant Marcella. At Fess Parker’s Wine Country Inn,<br />

Chef Ron Stewart’s dedication to using the finest and<br />

freshest ingredients and extensive wine list translates into<br />

the <strong>food</strong> and wine pairing options being nearly endless.<br />

2860 Grand Ave., Los Olivos, (805) 688-7788<br />

Willows at the Chumash Casino. Featuring a distinctive<br />

menu of prime steaks and sea<strong>food</strong> served in an elegantly<br />

appointed setting. [D] $$$ (FB). 3400 E. Highway 246,<br />

Santa Ynez, 805-686-0855.<br />

B=breakfast<br />

Br=brunch<br />

L=lunch<br />

D=dinner<br />

guide<br />

$=entrees under $15<br />

$$=$15-$25<br />

$$$=over $25<br />

FB=Full Bar<br />

B&W=Beer & Wine<br />

Casual or<br />

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

Goleta Santa Barbara Montecito<br />

155 S. Turnpike 3351 State Street 1024 B Coast Village Rd.<br />

(Near Von’s) (San Roque Plaza) (Near Von’s)<br />

967-1555 687-7800 969-3880<br />

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of clothing<br />

cleaned for<br />

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Coats. Not valid with other offers. Expires 5/15/2013 • Present coupon<br />

when dropping off garments<br />

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

F&H<br />

$<br />

39 95<br />

With coupon • LIMIT ONE COUPON per customer per month • This<br />

coupon is Not Valid for dresses of any kind, Leather items, Alterations<br />

or Coats. Not valid with other offers. Coupon valid from 5/16/2013 to<br />

6/30/2013 • Present coupon when dropping off garments<br />

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

$<br />

3 Off Any Dress<br />

or Coat<br />

LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON<br />

per customer per month. Not valid with other offers<br />

Expires 5/31/2013 • Present coupon when dropping off garments<br />

F&H<br />

F&H<br />

www.<strong>food</strong>–<strong>home</strong>.com<br />

<strong>food</strong> & <strong>home</strong> 65

ouchon<br />

santa barbara<br />

Private Dining<br />

in the<br />

Cork Room<br />

for up to 20 people<br />

9 west victoria street<br />

9 santa west victoria barbara, street ca 93101 • 805.730.1160<br />

805.730.1160<br />

www.bouchonsantabarbara.com<br />

info@bouchonsantabarbara.com<br />

bouchonsantabarbara.com<br />

FREE<br />

DELIVERY *<br />

If you can’t make it out of the office,<br />

we’ll come to you! (*10 sandwich minimum)<br />

Just look at<br />

our menu at<br />

threepickles.com<br />

then call in your<br />

order to 965-1015<br />

Great Deli!<br />

126 E. Canon Perdido St. (805) 965-1015<br />

420 S. Fairview Ave, Goleta 964-4585<br />

Open Mon–Fri, 11 to 3<br />

Venues & Private Dining<br />

Condor Cruises<br />

Party and dinner cruises aboard the Condor Express—<br />

a high speed catamaran that is perfect<br />

for corporate events, family outings, wedding,<br />

or fund raisers— either on the coast or at the islands.<br />

The vessel is certified for up to 149 passengers,<br />

but is also perfect for smaller groups that<br />

want the amenities that only a vessel this size can<br />

provide. SEA Landing, 301 Cabrillo Blvd., Santa<br />

Barbara (805) 882-0088, condorcruises.com<br />

Cork Room at Bouchon The Cork room<br />

is a private dining room for groups of up to 20<br />

guests. Corporate and private parties are welcome.<br />

You will find an excellent array of wine<br />

country cuisine paired with local Santa Barbara<br />

wines for truly wonderful and unique dining experience.<br />

9 West Victoria St., 805-703-1160, bouchonsantabarbara.com<br />

Cucina Room at Olio e Limone The<br />

Cucina Room is the ideal venue for your group<br />

of up to 40 people. Perfect for business dinners<br />

and life events when you desire the exclusivity<br />

and privacy of your very own Olio e Limone<br />

dining experience. Enter and you will find an<br />

attentive service staff, beautifully set table and<br />

complimentary printed menus. We have created<br />

five dinner menus named after some of<br />

our favorite Italian wine regions to help in the<br />

decision-making process. A luncheon menu<br />

is also available for lunchtime events. Private<br />

dining is also available at the Terrazza Room at<br />

Olio Pizzeria for up to 22 guests. 11 & 17 West<br />

Victoria Street, 805-899-2699, olioelimone.com<br />


in the Roosterfish Room for up to 20 guests<br />

www.seagrassrestaurant.com<br />

info@seagrassrestaurant.com<br />

30 East ortega street • santa Barbara • 805.963.1012<br />

Events by Stella Mare’s Events by Stella<br />

Mare’s, a full service private restaurant, is centrally<br />

located in uptown Santa Barbara near<br />

historic State Street, with beautiful views of the<br />

Santa Ynez Mountains. The décor is French<br />

Provencial meets Santa Barbara style, typifying<br />

the term “casual elegance”. Events by Stella<br />

Mare’s is the perfect setting for rehearsal dinners,<br />

wedding ceremonies and receptions, anniversaries,<br />

birthdays, as well as corporate seminars,<br />

holiday celebrations, luncheon and dinner events<br />

from 40-300 guests. With three versatile rooms, a<br />

full service bar, an outdoor terrace, and majestic<br />

views, Events by Stella Mare’s can be used for<br />

intimate social gatherings or meetings or largescale<br />

events. 3302 McCaw Avenue, Santa Barbara,<br />

(805) 969-3415, stellamares.com<br />

Louie’s at the Upham Hotel Louie’s features<br />

two elegant rooms, one for large groups of<br />

up to 50 people and the other for smaller parties<br />

of six to 15. Custom menus are available with the<br />

emphasis being on California cuisine using the<br />

freshest available produce and local wines. The<br />

setting is inside the historic Upham Hotel which<br />

offers state of the art audio visual equipment for<br />

all levels of social and corporate presentations.<br />

For more information call 805-963-7003 or visit<br />

www.louiessb.com.<br />

Opal Restaurant and Bar Opal Restaurant<br />

and Bar can accommodate in-house parties from<br />

10-120, and we have extensive experience in<br />

serving corporate functions, birthdays, wedding<br />

rehearsal dinners or wedding celebrations, weekly<br />

luncheons, and private parties of all sorts. Whether<br />

it is an on-site banquet or off-site catering, our<br />

highly effective system of service enables us to<br />

handle all events from the most casual birthday<br />

bash to the most exacting and formal affair, with<br />

a smooth and flawless style that anticipates every<br />

situation and creates a great experience for you<br />

and your guests. 1325 State Street, Santa Barbara,<br />

(805) 966-9676, opalrestaurantandbar.com<br />

Roosterfish Room at Seagrass The<br />

Roosterfish Room is designed to provide a memorable<br />

private restaurant experience. Comfortably<br />

accommodating up to 22 guests this room<br />

offers it’s own private heating, air conditioning<br />

and music controls, providing guests with the ultimate<br />

in comfort. A streamlined version of the<br />

Seagrass dinner menu is exceptional, and gives a<br />

restaurant-quality experience in a private environment.<br />

30 East Ortega St., 805-963-1012, www.<br />

seagrassrestaurant.com<br />

Catering<br />

Pure Joy Catering, Inc.<br />

Pure Joy offers full service catering for the Santa<br />

Barbara Tri-County Areas. Flawless event planning,<br />

friendly service and unbelievably delicious<br />

handmade fare— Pure Joy will bring your vision<br />

to life. 111 East Haley Street, Santa Barbara,<br />

(805) 963-5766, purejoycatering.com<br />

CoAsTAl CuIsINE<br />

66 <strong>food</strong> & <strong>home</strong><br />


ALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois ® Beer, Imported by Import Brands Alliance, St. Louis, MO

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