Food & Home Magazine - Fall 2011

D I N E • D E S I G N • C O O K • b u I l D • C r E a t E

food home

F A L L D i n i n gl o c a l s i g n a t u r e e n t r é e s

25Grilled Scottish Salmon from louie’s

at the upham. Photo by

Shelly Vinson.

&

We’ve installed thousands of home entertainment systems, from state of the art full room theaters to

compact limited space systems. We take real pride in what we do, it’s just one of the reasons we’ve been in business for over 20 years. We offer the most

prestigious brands in the business. Our highly trained staff will walk you through

choosing the right components, making sure you get just what you need. So give us a call, or drop by and find out why Mission Audio Video is the last name in home entertainment.

m ission AUDIO / V IDEO

TECHNOLOGY + PERFORMANCE + SERVICE

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

WE KNOW HOME ENTERTAINMENT FROM A TO Z AND EVERYTHING IN BETWEEN.

AMX Anthem B&W Crestron

DirecTV Furman Lexicon Linn Hi-Fi

Marantz Mark Levinson Meridian Mitsubishi

Monster Cable Niles Audio Paradigm Pioneer Elite

Revel Rotel Salamander Samsung Sennheiser

Snell Sonance Sonos Stewart Filmscreen

Universal Remote Velodyne Zeppelin

LocaLLy owned since 1980

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

www.fishousesb.com

230 Stearns WharfSanta Barbara805-966-6676

www.shellfishco.com

2981 Cliff DriveSanta Barbara805-898-2628

www.boathousesb.com

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

Po r s c h e W i t h T w i n Pa l m s

Santa Barbara

based photographer

ELIOT CROWLEY

is now offering this

photograph of a 1957

Porsche Speedster.

Custom printed to

your specifications.

To place your order

or for more

information please

call 805.969.1704

FP Eliot ad 9.1.06 9/5/06 8:20 AM Page 1

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

tri valley pool & spa. inc.“a Better Way to BUilD”Po r s c h e W i t h T w i n Pa l m s

Santa Barbara

based photographer

ELIOT CROWLEY

is now offering this

photograph of a 1957

Porsche Speedster.

Custom printed to

your specifications.

To place your order

or for more

information please

call 805.969.1704

FP Eliot ad 9.1.06 9/5/06 8:20 AM Page 1

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

5 8

1 4

29

W I N E C O U N T R YRed, white or green?. . . . . . . . . . . . . . . . . . . . . . . . . . . 20

O N T H E C OV E R25 Signature fall entrées . . . . . . . . . . . . . . . . . . . . . . . 29

D E PA R T M E N T S

Firsts: Le CaFé steLLa . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

the Foxen Canyon Wine traiL experienCe . . . . . . . . . . . . . . . . . .12

riCh CuLinary paintings by thaLia stratton . . . . . . . . . . . . . . . . .14

Market adviCe: Fish taCos . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

three piCkLes neW hoMe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18

Cooking at hoMe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28

the hoMe Front . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 58

venues & private dining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64

save the date . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .66

food&home

C O O k I N g AT H O M EWinter squash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

speCiaL seCtion: page 45breathe in

w w w . f o o d – h o m e . c o m8 f o o d & h o m e

Food and hoMe (ISSN# 1533-693X) is published quarterly by metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in food & home are the sole property of metro Inc. and may not be duplicated or reprinted without metro Inc.’s express written permission. Food & hoMe and metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & hoMe and metro Inc. reserve the right to refuse any advertising. Food & hoMe® is a registered trademark of metro, Inc. Copyright © 2011. All inquiries may be sent to: metro media Services, P.o. Box 20025, Santa Barbara, CA 93120, or call (805) 563-6780. fax: (805) 563-6790, or e-mail: [email protected]. Unless otherwise noted, all photographs, artwork, and designs printed in food & home are the sole property of metro Inc. and may not be duplicated or reprinted without metro Inc.’s express written permission. food & home and metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

ContaCt InformatIon

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

sales@food–home.com

PublIsher & PresIdent

Philip [email protected]

food edItor

Laurence hauben

ContrIbutors

helen S. AdamsKristin N. Anderson

david BaumRaymond Bloom

Teri L. BreierLisa Cullen

Victoria Woodard harveyLaura Kirkley

Lynette La mereKevin mcfaddenJulia mchugh

Sam Rolens

PhotograPhy

Bill Boydmichael Browneliot Crowley

mehosh dziadzioLindsey eltinge

Barb fabianLeslie holtzman

Ashley RenéeKevin SteeleShelly Vinson

food&homeThe bed of your dreams.

HÄSTENS OF SANTA BARBARA909 DE LA VINA STREET

Tel: 805-965-0174, Fax: 805-965-0178www.SantaBarbaraHastens.com

Hästens NaturallyQueen size

$5,750.00

Hästens Anatomical Sleeping Pillow

$195.00

Hästens 2000TKing size

$27,500.00$35,000.00

$5,790.00

• S.T. Dupont • Xikar • Prometheus • IM Corona

Distinct selectionof accoutrements:

Exclusive inventory includes:

• Tatuaje • God of Fire • Opus X• Room 101 • Sencillo

10 West Figueroa

805-963-1979

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

Now Introducing our 3-Course Market Menufeaturing

The Finest Offerings from the Daily MarketSunday through Thursday $35

COaStal CuiSinE • GlOBally influEnCEd Prepared with the Best Sustainable Ingredients

Discover the New Seagrass....

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

Classic Comfort

FIRSTS

The charm of cafe STella“Kid friendly”… and “a full bar” were the top two responses restaura-teur Philippe rousseau received on his survey asking what customers wanted in the ambiance of his new restaurant. “Informal” was another. for rousseau, a native of france, it was easy to refine a concept – a french-american cafe. “I like french cafe style,” he says, sitting inside cafe Stella on a foggy morning. The pale yellow paint on the walls is framed by crisp white trim, and offset by warm wooden floors and cozy claret-colored chairs and banquets. “cafes are gathering places for the neighborhood, social spaces. You stop by for a coffee and to read the paper in the morning. later,

you can have a full meal or just a small bite, a quick snack or leisurely drink.” rousseau is the rare restaurateur who doesn’t mind if customers lin-ger. In fact, he encourages it. at a nearby booth, a website designer often works for hours, thanks to free Wi-fi; he’s begun to bring along other work-at-home friends. af-ter school, a mom brings in the kids, who do homework while she has a glass of wine. There are board games and magazines near the comfy sofas. Dogs are welcome outside on the patio. café Stella’s food is also based in rousseau’s french roots. “It is com-fort food,” he says with a smile. “It is simple and classic.” Ph

oto

by m

ehos

h d

ziad

zio

w w w . f o o d – h o m e . c o m1 2 f o o d & h o m e

The french dishes include boeuf bourguignon, crepes, and salad nicoise. american classics are burgers (chicken, lamb, beef, salmon or veggie), grilled ahi tuna salad, and prime rib. Breakfast is served all day. french onion soup is the only food item café Stella shares with Stelle mare, the upscale french bistro overlook-ing the Bird refuge, owned by rousseau, his wife Kim, and eva ein for the past 16 years. The soup is one of many “Nibbles,” small plates reason-ably priced, such as sweet pota-to fries, lamb sliders, macaroni and cheese, fried artichokes, sautéed shrimp, beer-steamed mussels, a cheese plate, among others. The daily happy hour isn’t limited to the bar. “Sit any-where you like!,” exclaims rousseau, reinforcing cafe Stella’s welcoming atmosphere. —Julia McHugH

café STella Open 7 days a week, 8 a.m. to 10 p.m. 3302 McCaw Avenue, 569-7698, www.lecafestella.com

What happens when the world’s oldest known sport meets one of Santa Barbara’s most established restaurants? You g

F I R S T S

The foxeN caNYoN WINe TraIl exPerIeNceBy David Baum

IT’S juST PaST NooN on a glorious october day as we motor north on foxen canyon road. The road stretches ahead like a warm promise, as the country estates surround-ing los olivos give way to an untroubled backcountry of high meadows, majestic oaks and well-tended vine-yards. We’re here to slow down a pace—to explore the backroads, tune in to the distant screech of the red-tailed hawks, and savor the subtle aromas of a few fine syrahs. The foxen canyon Wine Trail is the locus of some of Santa Barbara county’s best wines, from the hot-

blooded rhone varietals that dominate the warm inland areas (syrah, gren-ache, and viognier gaining the greatest renown) to the palate-cleansing Burgundians, especially pinot noir and chardonnay, that grace the northern regions closer to the coast. Sauvignon blanc, negrette, sylvaner, sangiovese, and cabernet franc also thrive in this diverse appellation. While day trippers in other parts of the country seek out deciduous forests to marvel at autumn’s chang-ing hues, here the seasonal transition is most evident in the vineyards, as the lush emerald leaves of summer give way to a magnificent spectrum of auburn and rust, yellow and gold.

Provisions for the Trailmost wineries have picnic facilities, and there are some superb places to pick up gourmet provisions be-fore you start up the Trail. If you are traveling from Santa Barbara via highway 154, consider a stop at los olivos Grocery to purchase deli sandwiches and a variety of complimentary delicacies. Proprietor Zaher Darghaliz purchased the “Valley Store” last year and has continued the tradi-tion of offering gourmet and specialty foods. With a wine department that favors local varieties from Santa Barbara county, an amazing cheese depart-ment, gourmet coffee, and a tantalizing variety of hot and cold specialty sandwiches.

Panino, located near the flagpole in los olivos, is another good choice for freshly prepared sandwich-es. for lighter fare try the Panino caprese—layers of buffalo mozzarella, sliced tomato and fresh basil, drizzled with extra-virgin olive oil, balsamic vinegar and organic greens. If you prefer a salad, try the curried chicken—tossed with apple, sun-dried cranberries, pine nuts and honey mustard over a bed of greens, accented by balsamic vinaigrette. at the north end of the trail, a wonderful spot for a leisurely outdoor picnic is rancho Sisquoc Winery, a historic ranch with a time-less ambiance, with picnic tables on the terrace and

Foxen Al Fresco

(continued on page 42)

lee Medvedoss at the new FOXEN tasting room. Photo credit: Susie baum

LUNCH | DINNER | COCKTAILS | PRIVATE DINING

pizza bar | wine bar | full bar

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

lunch | dinner | take-out

phot

os:

Kev

in S

teel

e /

kevs

teel

e.co

m

Olio_F+H_Fall'11:FullPageAdTemplate 8/26/11 11:22 AM Page 1


F I R S T S

“everyday eating should be a rich culinary experience” writes chef john Stratton in “The art of Dining, epicurean Delights.” This new cookbook is a rich visual experience as well, due to the two dozen, softly hued paintings of waiters, restaurant interiors and exteri-ors, created by his aunt, San francisco artist Thalia Stratton. Stratton’s evocative paintings capture the little moments in the day of a restaurant– a waiter changes table linens, his back to the viewer; empty tables await dinners on a sun dappled patio; wine glasses qui-etly glow in a window’s light. her palette is muted, featuring subtle, yet sophisticated, dark tones along with clear, crisp whites. “There is something very special about her,” says Diane Waterhouse, who met Stratton and reviewed her portfolio at the academy of art uni-versity in San francisco, soon after the artist completed her masters of fine arts degree. a exhibition of her new works, including several from the cookbook, opens at Waterhouse Gallery in La Arcada on october 1, with the artist and chef attending. cookbooks are available for purchase and signing from 4 p.m. to 7 p.m. Stratton calls her paintings “suggestive narratives.” “my process begins as recording a specific moment at a specific place,” she says, “then transforming it to create a distinct mood.” She photographs scenes, then manipulates the color values and composition to create the paintings. “I enjoy painting narratives,” she adds. “They tell a story but each viewer reads into it in their own way.” She began her career as an illustrator and has operated her own art and design studio since 1990, serving clients such as Givenchy-Paris, Nei-man-marcus, and the San francisco Ballet. her first restaurant-themed

painting was the result of an assignment for an art academy course. “I painted an interior of one of the restaurants my husband and I have been to many times in Paris, le fregate along the Seine,” she re-calls. “I loved the painting and other people responded to the subject.” raised in europe, Stratton was used to the café lifestyle. her focus on waiters and restaurants, she says, “all fell into place naturally.” her mother was a gourmet cook, and Stratton admits to being a “fanatic food junkie.” john, a graduate of the california culinary Institute with a cordon Bleu certificate, has worked at some of the Bay area’s finest restaurants and is poised to open his own eatery in Santa cruz next year. he has been saving recipes for several years. a collaboration between aunt and nephew seemed a perfect pairing. most of the dishes reflect the Strattons’ mediterranean roots. a favor-ite of Thalia’s is roasted leg of lamb with orzo, tomatoes, and white wine, which is paired with her painting of an interior of Bistro St. German in tones of delicate browns, greens, and blues. Wine poached salmon with shallot, brandy and black truffle sauce faces a portrait of a waiter bal-ancing three laden plates, the white of his shirt gleaming against a black background. at seven inches square, “The art of Dining, epicurean Delights” is a small platform for Thalia Stratton’s striking artworks, but makes them no less rich. full sized pieces are on view at Waterhouse Gallery starting october 1; others can be seen at www.thaliastratton.com.

— Julia McHugH

Waterhouse Gallery, 1114 State Street, 962-8885, www.waterhousegallery.com.

Art of DiningrIch culINarY PaINTINGS BY ThalIa STraTToN

Diana [email protected]

p: 805.259.3141 | f: 805.259.4278

1111 Chapala Street, Suite 100Santa Barbara, CA 93101

N o w T e a m e d w i t h

O n Q F i n a n c i a l



WhaT’S NoT To lIKe aBouT TacoS? ah, those scrumptious tortilla “cakes” wrapped around all your favorite fillings – I could eat them every day for the rest of my life and never tire of them! They’ve become a staple around our house and my fish taco recipe has a very special place in our hearts. It’s super easy to make and calls for local white seabass, which really isn’t a bass at all – it’s a member of the croaker family! Don’t worry if you can’t find any local white sea bass – try the local rock cod or halibut. It really doesn’t matter if the fish is delicate or firm because you’re going to break it up in the pan anyway. The Santa Barbara Fish Market always has a great selection of fresh fish to choose from and the staff is very helpful. Give yourself free rein to experiment – as I’ve al-ways said, it isn’t rocket science! Part of the fun is just getting into the kitchen and letting your cre-ativity flow. So, what are you waiting for? Get your taco on…—Barbara Alsworth Fabian

MAnGo AvocADo SALSAPrep Time: 10 minutesInactive Time: 25 minutesServes 4

Ingredients2 ripe mangos, pitted, peeled and diced2 ripe avocados, pitted, peeled and diced1/2 medium red onion, diced1 red jalapeño, seeded and minced3 T cilantro leaves, choppedone lime, juicedPinch of salt

PreparationGently mix all ingredients in a bowl. chill while preparing tacos. can also be made ahead of time.

PAn-FRIeD FISh TAcoSPrep Time: 10 minutesCooking Time: 15 minutesServes 4

Ingredients1/4 c canola oil1/2 medium red onion, chopped1 poblano pepper, seeded and chopped1 anaheim pepper, seeded and chopped1 red jalapeño pepper, seeded and minced1-pound local white seabass fillet5 large garlic cloves, crushed2 tsp anejo chili powder1/2 tsp oregano leaf1/2 tsp ground savoryone lemon or lime, juicedSalt and pepperflour, corn or rice tortillas, warmed

hot sauceNote: grocery stores often label poblano peppers as “pasilla” peppers.

PreparationSauté onions and chili peppers in oil on medium-high heat, about 3-4 minutes. move onion-pepper mixture to sides of pan and place fish in the center of pan. rub garlic and spices on exposed side of fish, and cook uncovered 3-4 minutes. Turn fish with a spatula and cook another 3-4 minutes. Pour citrus juice over fish and break fish into bite-size pieces. add salt and pepper if desired. Stir onion-pepper mixture in with the fish until everything is coated with the spices. remove from heat and let sit approximately 2-3 minutes. Spoon mixture onto warm tortillas and top with mango avocado Salsa. If you like lots of pep, add your choice of hot sauce. enjoy!

F I R S T Ssanta BarBara

C e r t i f i e d

FarmersMarket

(805) 962-5354www.sbfarmersmarket.org

Friends • Flowers • Food • Fun

8 markets 6 days a week

rain or shine

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

8:30am–1:00pm

S u n d a yGOLETA

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

10am–2:00pm

t u e S d a yDOWNTOWN SANTA BARBARA

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

W e d n e S d a y

t h u r S d a y

f r i d a yMONTEciTO8:00am–11:15am

1100 & 1200 blocks of Coast Village Road

WESTSiDE SANTA BARBARAHarding Elementary

School, 1625 Robbins St.3:00pm–6:30pm

SOLVANGCopenhagen Drive

and First Street2:30pm–6:30pm

GOLETACorner of Storke and

Hollister; 7004 Marketplace Dr., inside the Camino Real

Shopping Center3:00pm–6:30pm

cARpiNTERiA3:00pm–6:30pm

800 block of Linden Ave.

Market Advice…

Extraordinary Food • Elegantly RelaxedSeasonal Menu • Full Bar • Catering

Ristorante • BarSince 1990

324 West Cabrillo • 966-4426 • emiliosrestaurant.com

olive optionsDid you know that oil pressed from the fruit of an avocado is one of the healthiest oils you can use? True! It’s rich in Vitamin e, high in monounsaturated fats, and like olive oil, is one of the few vegetable oils not derived from seeds; it’s pressed from the fleshy pulp surrounding the avocado pit. But unlike olive oil, it has a very high smoking point, which makes it a very attractive option in the kitchen when searing meats or fish. Give it a try! —RB. Available for sale and sample at il Fustino. 3401 State St. 805-845-3521.


Smooth customer For a tasty fall twist, give the avocado smoothie a whirl. Shakes and blended drinks with avocado & condensed sweetened milk are popular is Indonesia, the Philippines, vietnam; most parts of South east Asia. This is a healthier version that is just delicious.

1 ripe banana ¼ of a cucumber; peeled 1/3 of a ripe avocado ½ cup yogurt 1 tbl. honey handful of ice

Blend well and serve over a bit of ice.

—Lynette La Mere is the proprietor of Pure Joy Catering Inc., www.PureJoyCatering.com.


about six months after opening Three Pickles Deli in 2007, founder and owner, Bob Lovejoy started complaining that he was a “victim of his own success.” The lines were routinely out the door and down the sidewalk with hungry sandwich pa-trons waiting ever more impatiently for their Three Pickle fix. The tiny prep kitchen was at capacity, and with only one order taker, the need for expansion was at hand. With little time to waste, lovejoy, his son clay and Three Pickle part-ner Bob Mccourt decided to make a bid for the now vacant jimmy’s ori-ental Garden space, which was right next door. jimmy’s had been a fa-vorite eatery and watering hole of all three and they knew the space and its potential well. They also knew that since jimmy’s was an historical landmark to the city, patience, tac-tics and careful planning would be a must. about a year of tedious demo-lition, meticulous reconstruction and endless review later, the doors are finally open to what is now argu-ably the best sandwich deli in Santa Barbara.

“We can finally serve our custom-ers with the style and speed they deserve,” Says clay, putting the fin-ishing touches on perfectly marbled pastrami, smothered in a mixture of

sour pickles, onions, olive oil and oregano, a deli signature sandwich. even the ham and Swiss on rye is epic, as are the Tri-tip, el Paseo cheese Steak and Italian Subs. and the lines? They’re still there and growing, but with four cashiers, a huge prep kitchen and seating for 60, the wait is getting ever shorter. –RB.

THree Pickles now serves draft beer and wine, is open until 5:30 PM including Saturdays and features free delivery for call in orders over 10 sandwiches. Located at 126 East Cannon Perdido. 805-963-1015.

F I R S T S

Prime spaceThree PIcKleS NeW home

Phot

o by

meh

osh

dzi

adzi

o


FULL BAR • WEEKEND BREAKFASTLUNCH • DINNER

5995 Stagecoach Road • 967-0066

Some samples from Chef Moises Bernal

Venison Sausage Stuffed MushroomsNew Zealand Rack of LambSautéed Medallions of Rabbit

Norwegian Salmon

Charbroiled Ox T-Bone SteakGrilled Ringneck Pheasant Breast

Wild CaribouCharbroiled Sea Bass

Audrey Ovington • Proprietor Since 1941

One HundredYearsof Tradition

Just 20 Minutes Away...

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

Call for information on leasing entire propertyfor corporate or private function


805.965.7985 phonewww.carrwinery.com

414 N. Salsipuedes St.Santa Barbara, CA 93103

Open Daily for Tasting 11am - 6pm

Extended HoursThursday - Saturday

11am - 8pm

Come in and experience the art of winemaking.

Winery & Tasting RoomDowntown Santa Barbara

tasting - wine flights - wines by the glass - wine on tap

vWC

Santa Barbara’s Favorite Italian Restaurantsince 1937§ §

What do fava beans, peregrine falcons and Rudolf steiner have to do with winemaking? each represents an aspect of earth-friendly viticulture that is being embraced by an expanding number of wineries in the santa Ynez valley. the sustainable practices of local vineyards—ranging from organic methods to biodynamic farming to low-impact packaging—may be healthier for the planet and for wine-lovers, but how do green vintages measure up on quality? according to Bob Wesley, proprietor of The Winehound, not all sustainable wines are equal. “don’t assume that organic wines are better by defi-nition,” he warns. “I’ve tasted some that were just plain bad and others that spoiled without sulfites to preserve them. three local wineries that I’d recom-mend are alma Rosa, ampelos and beckmen.” Alma Rosa Winery & Vineyards (http://www.almarosawinery.com) began farming organi-cally in 1983, and was the first wine grower in santa barbara County to become certified organic by the California Certified organic farmers, in 1999. In their 100+ acres in santa Ynez’s st. Rita hills, owners Richard and Thekla Sanford substitute chemical herbicides and pesticides with mechanical weed control, beneficial insects and rodent-controlling peregrine falcons. also in sta. Rita hills is ampelos cellars, founded in 2001 by Peter and Rebecca Work. this vineyard was the first in santa barbara County and among the first in the United states to be certified sustainable, organic and biodynamic. on its website (www.ampeloscellars.com), ampelos distinguishes the three designations: Sustainability “develops economically viable ecosystems and enhances the quality of the environ-ment, so that farmlands remain productive indefi-nitely.” Organic Farming is the “‘zero impact’ pro-cess of producing food naturally by avoiding the use of synthetic fertilizers and harmful chemicals to influence the growth of crops.” Biodynamics “takes the notion of ‘organic’ further by holistically treating the entire vineyard as a living ecological, self-sustaining system [while] harnessing the earth’s cycles in accordance with moon phases and gravitational forces to enhance fruit flavor, production and heartiness.” ampelos incorporates other environmental practices that enhance its sustainability, such as:

Red, WhIte oR GReen?

W I n e


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

VOTED BESTWINE SHOP

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

on SantaBarbara.com

Grand Opening!

www.thewinehound.comJust

across

from City

Lot #5

The Winehound

– Cheers, Bob Wesley and the Winehound Crew

in Santa Barbarawith the largest selection

on the Central Coast!

Unique gifts for corporate and holidays. Shipping and packaging available.

A truly tasteful experience!

oils and vinegars

3401 State Street • Santa Barbara • 805.845.3521 • www.ilfustino.com

using solar power; producing compost; eliminating bottled water; purchasing carbon neutral barrels; and planting fava beans and sweet peas as a cover crop to improve the soil between harvests. “this winery is best known for its pinots,” ex-plains Wesley, who singles out the 2007 Pinot noir – Rho as an excellent choice. “their cool growing climate results in a wonderful wine with a luscious, almost silky texture.” established by brothers Tom and Steve Beckmen in 1994, Beck-men Vineyards (www.beckmenvine-yards.com) is a small estate winery specializing in Rhone and bordeaux varietals. In 2006, its 365-acre vine-yard near Los olivos converted to 100% biodynamic farming after extensive research and evalua-tion, earning certification two years later. according to the biody-namic farming and Gardening association, scientist Rudolf steiner developed this holistic, sometimes controversial ap-proach in the 1920s. “It called for new thinking in every aspect of the food system…in order to bring health to the land and local communities.” the result? “since we’ve gone biodynamic, we have pro-duced some of our best wines ever,” steve states; beckmen vineyards was also selected as one of the “top 100 Wineries in the World” by Wine & Spirits magazine in 2007. Chosen as a top pick in Wesley’s store is their 2009 estate Grenache. “I find it to be very well-balanced and not overwhelming, with a delightful aroma of raspberry, black cherry, black pepper and other spices.” he is not alone in his praise. an earlier vintage gained international fame when the winery’s 2007 estate Grenache was served by the White house itself at a 2009 state dinner honoring the Indian Prime Minister. —teRI bReIeR

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

by Lynette La MerePure Joy Catering Executive Chef


Winter squash

C o o K I n G a t h o M e

Lynette La Mere is the proprietor of Pure Joy Catering Inc. (www.PureJoyCatering.com) and a freelance writer who lives in Santa Barbara. Shopping hints: All ingredients used in these recipes can be found at Farmer’s Market, Whole Foods, Tri County Produce.


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

Southampton by Wood-Mode.

1717 State StreetSanta Barbara, CA 93101805.682.4003

©2008 Wood-Mode, Inc.

3630 Sagunto StreetSanta Ynez, CA 93460805.686.1140

Showroom locations:

www.thekitchencosb.com






Showroom locations:







Showroom locations:


1717 State StreetSanta Barbara, CA 93101

805.682.4003www.thekitchencosb.com


Autumn colors in Santa Barbara show up first in the Farmer’s Market: purple grapes and eggplant, bright red, orange and yellow toma-toes, and the earth tones of the sweet winter

squash abound. Children are back in school, the days get shorter, and the urge to provide comfort food for our families and friends draws us back into the kitchen. During the fall I like to start using an assortment of winter squash in my cooking. (This group of vegetables is named after the Naraganset Indian word askutasquash.) Included in this category are green acorn, the ribbed Gold Nugget sugar pumpkin, the smooth calabazas, the striped turban, the Blue Hubbard, and a personal favor-ite, the butternut squash. Butternut squash, with its sweet, earthy flavor, its smooth texture, and high vitamin content has been a favorite with my children since they started eating solid food. Simmering the peeled golden chunks in a little lightly salted spring water, just enough to cover, and pureeing them in the food processor is still a favorite dish alongside grilled meat and a green salad. Sprinkle it with fresh parsley or thyme and it’s gorgeous as well as delicious. There are some other very simple ways to use but-ternut squash that almost don’t need a recipe. Following are a couple of suggestions for that, as well as a few more complex recipes for infusing your fall with flavor, color and style!

Roasted Fall Vegetables(Serves 8 as a side dish, 4 as a main course) These are terrific served with grilled chicken breasts (mari-nated first in olive oil, lemon juice, fresh herbs and a spoon or two of mustard), or as a main course over brown rice or cous-cous.

2 red peppers, seeded and cut in 1-1/2” squares

2 red onions, peeled and cut in 1” cubes 1 lb. butternut squash, peeled and cut in 1” cubes 6 small red or white boiling potatoes, cut in 1” cubes 3 cloves garlic, peeled and minced 3 T. olive oil 2 tsp. dried thyme

Preheat the oven to 425 degrees. Toss the vegetables, olive oil and thyme together. Spread out on an oiled metal half sheet pan and place in the oven. After 20 minutes, stir and loosen with spatula. Vegetables are done after 35 to 45 minutes of baking.

Winter Squash and Apple Soup with fresh Ginger(Serves 6 for a starter) This recipe is so versatile. You can vary the vegetables, the herbs, change the stock to vegetable stock, add a touch of cream, etc.! This is how I make all pureed vegetable soups. I usually use homemade chicken or vegetable stock and it does make a difference in the final product, but the new boxes of “home-made style” stocks are quite good.


Douglas Ghezaassociate a.i.a.

certified interior designerlicensed building contractor

Patrick Marrarchitect • civil engineer

D O W N S V I E W • W M O H S • W O O D L A N D • H A B E R S H A MB A M C O • C A B I N E T R Y • T I L E • S T O N E • G L A S S • M O S A I C

DesignArt +Quality Craftsmanship

= Lasting Value

Showroom by Appointment

532 Santa Barbara StreetSANTA BARBARA

MONTECITO • SANTA YNEZwww.designartstudios.net

Architecture

Interiors

Space Planning

Kitchens & Baths, etc.

Quality Products

Cabinetry • Tile/Stone

Full Service

Design/Build/Remodel

Estate Maintenance

805.899.2349866.974.6444PHONE/FAX

DS_FH_2011Aug 8/24/11 2:35 PM Page 1

1-2 T. safflower or light olive oil 1 yellow onion, peeled and diced 1 leek, white part only, cleaned and sliced 3 cloves garlic 2 tsp. minced fresh ginger (peeled first, of course) 1-1/2 lbs. winter squash 2 tart apples (such as Granny Smith) peeled and chopped 1/4 cup white rice 1 quart chicken stock or vegetable stock

Heat the oil in a large, heavy-bottomed soup pot over medium heat and sauté the leek and onion until they begin to soften. Add the garlic and ginger and sauté another 3 minutes. Put the squash, apple chunks and rice into the mixture and cover with stock. Simmer cov-ered for 40 minutes or until the squash and apple chunks are tender. Puréee in batches in the blender. This freezes well for up to three months, or keep in the refrigerator for up to a week. Heat through to serve, add-ing a spoon of cream or a dollop of yogurt.

Pumpkin, Prosciutoand Red Pepper Lasagna(Serves 12) This is a party dish. It’s delicious, unusual and can be assembled ahead and baked an hour before serving. To make this lighter and quicker, 4 cups of prepared marinara sauce, mixed with a cup of light cream could be a substituted for the creamy cheese sauce in this recipe. Serve with crusty Italian bread, heated for five minutes at 350 degrees and then sliced, and a crisp salad.

Filling: 4 T. unsalted butter 2 yellow onions, diced 6 cups peeled, diced cooking pumpkin or butternut squash 3 red peppers, seeded, cut into 1-inch squares 3 T. olive oil salt and pepper

Sauce: 8T. unsalted butter 1/2 cup unbleached flour 2 cups chicken or vegetable stock 2 cups light cream 1 cup freshly grated parmesan cheese 1/4 tsp. nutmeg salt and pepper to taste

Assembly: 1-1/4 lbs. lasagna noodles, cooked al dente and drained 1/2 lb diced prosciutto (another smokey ham would be fine) 1/4 cup fresh sage leaves 1 cup freshly grated parmesan cheese 2 cups grated mozzarella cheese

Preheat oven to 425 degrees. Butter a 10 x 15 inch pan.

C o o K I n G a t h o M e

f o o d & h o m e 2 5

RC HITECTURAL

ILLWORK OF SANTA BARBARA , INC.

Showroom located at

8 North Nopal Street

Santa Barbara, CA

965-7011

Cabinetry • Doors • Windows • Mouldings

Serving Santa BarBara

Since 1969Lic # 261772

CustoM Cabinets

Prepare the filling: 1) Toss the squash and pepper with olive oil and roast on a sheet pan for about 30 minutes. Set aside. 2) Sauté onion in butter over medium heat until very tender, stirring as necessary to keep from burning, about 15 minutes. Toss with squash, season with salt and pep-per. Reset oven to 350 degrees. Prepare the sauce: 1) Melt the butter in a medium saucepan over medium heat. Add the flour and stir and cook for 2 to 3 min-utes. Slowly add stock, 1/2 cup at a time, whisking and cooking as you add it. Add the cream and cook until thick and smooth. Stir in Parmesan, nutmeg, salt and pepper. Remove from heat. Assemble:1) Line the bottom of the pan with noodles. Sprinkle with half the diced Prosciutto and 1/3 of the sauce. Scatter with mozzarella cheese and sage leaves. Cover with more noodles, then all the vegetable filling, more cheese, and a cup of Parmesan. Make another layer of noodles and top with the remaining ham, another 1/3 sauce and the remaining sage. The final layer has noo-dles, sauce and all the remaining cheeses. Bake the lasa-gna 50 to 60 minutes. Let cool 10 minutes before cut-ting.

Lentil Soup with Vegetablesand Pasta(Serves 6—8) This soup is even better made ahead. Serve it as a main course with salad and bread, making a hearty, nutritious din-ner.

1 cup lentils, rinsed and picked over for pebbles 2 cups thinly sliced savoy cabbage 1 cup cauliflower florets 1 cup peeled, diced (half inch) butternut squash 1 large yellow onion, peeled and cut into half inch dice 1 large red pepper, seeded and cut in half inch dice 1 carrot, peeled and thinly sliced 1 rib celery, thinly sliced 3/4 cup freshly grated parmigiano cheese 10 cups water 1 cup small shell pasta 1/4 cup extra-virgin olive oil salt and pepper to taste 1/2 cup fresh Italian parsley

Place all vegetables, water and 1/4 cup cheese in a large soup pot. Bring to a boil, and reduce heat to simmer the soup, covered for 40 minutes. All vegetables should be soft and tender. Add the pasta, and cook until al dente (meaning tender yet still firm to the tooth), another 10 to 15 minutes. Stir in the olive oil and parsley and sea-son with salt and pepper. Serve hot, passing the remain-ing cheese.

2 6

a chef’s Portrait:BrAndon HugHeS

Photo bY eLIot CRoWLeY bY LaURenCe haUben


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

Voted “BEST SERVICE”in Santa Barbara

Every Year Since 1988

Jambalaya and...

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

“It’s Always Packed and Always Good”

—Paul Wallach’s Guide

“One of America’sBest Restaurants!”

—ZaGat Guide

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

“I fIrST WaNT mY fooD to be inviting,” says

Brandon Hughes, executive chef at the Wine Cask.

“I am not into molecular gastronomy. It’s kind of fun-

ny, because I studied chemistry before deciding that

cooking was my true passion, but that approach is just

too cold and scientific. There is no love there. for me

cooking is not so much about technique as it is about

energy, about passion. It is about the final product;

you have to feel every dish, look at how it is going to

feel to the people who receive it. Dining is a very social

thing, and I want my dishes to reflect that.”

hughes likes his food to be “rustic,” but this

simplicity is actually the result of a lot of thought. he

has been studying the classics, reading escoffier, and

he and his team are constantly discussing food, reex-

amining traditional cuisines, experimenting, pushing

each other to excel. “I’m in the kitchen 16 hours a day,”

he jokes. “I just love the camaraderie of it.”

Perhaps the best way to experience what

hughes means is to join him for his “chef’s coun-

ter” dinners. Built around seasonal farmers’ market

products - “The local produce is so fabulous, it would

be almost silly not to use it,” hughes says - the Chef’s

Counter gives hughes the freedom to introduce

dishes that might be too adventurous for the main

menu, like meaty, garlicky snails stewed in wine, “a

traditional meal of workers in the field,” or succulent

seared cornish game hens brushed with onion and

hot pepper jelly, served with amazingly sweet little

ears of baby corn, Donna Tamai’s tender pattypan

squash, and pan juices scented with sweet marjoram.

Guests sit at the oversize bar, a modern twist on a

community table. It’s the kind of food you want to

eat with your fingers, dishes inspired by what your

mother might have cooked in late summer if you had

the good fortune of growing up on a farm and mom

was a fabulous cook. It’s food that makes you happy,

and that is exactly what hughes is after.

For more information on Chef ’s Counter and other

events at the Wine Cask call 805-966-9463 or visit www.

winecask.com.


1

w w w . f o o d – h o m e . c o m f o o d & h o m e 2 9w w w . f o o d – h o m e . c o m

25

dining for the Soull o c a l F a l l s e l e c t i o n s

Photos by Shelly Vinson, ashley renée, michael Brown, leslie holtzman and Barbara fabian

Phot

o by

She

lly V

inso

n


everybody’s got to eat. We get hungry, we grab a bite, we “refuel,” problem solved. maybe it is

a hastily thrown together meal at the end of a long work day, leftovers popped in the micro-wave, or something from the deli counter at the supermarket. This kind of eating may quiet the stomach for a while, but it sure doesn’t feed the soul. Dining is something else entirely. only humans do it. It doesn’t just fill the belly, it restores you. from the moment you enter the dining room and sit at a carefully set table, the hurried pace of the day slows down. Gleaming silverware, sparkling glasses, a carefully written menu that plays the dishes in your head before you order. relaxation sets in. The cares of the world recede. Someone is going to take care of you. You listen to the specials. You peruse the menu over a glass of wine or specialty mixed drink, or maybe you just sur-render to the chef’s choice, tell the server you would like what-ever the chef is happiest with. an appetizer arrives, tantaliz-ingly pretty. You take the time to savor the colors, to analyze the play of textures, the flavors, how they interact with each other and with the wine you chose to pair. You smile at your dining partner. This is fun. life doesn’t feel as stressful as it did before you sat down. You converse, the exchange deepening as the courses ensue. It is a chance to discover a new friend, or to reconnect with old ones. maybe the mood turns to romance, maybe to celebration. Perhaps it is a time to confide, to explore new ideas, or just to enjoy each other’s company. especially in difficult times, dining opens a space where life can be shared and enjoyed, and that it some-thing to treasure. The following 25 selections is a great way to start. enjoy! —laureNce hauBeN

2

43

Phot

o by

She

lly V

inso

nPh

oto

by S

helly

Vin

son

Phot

o by

Ash

ley

Ren

ée


5

Phot

o by

She

lly V

inso

n


6

8

7

9

Phot

o by

She

lly V

inso

n

Phot

o by

Ash

ley

Ren

éePh

oto

by A

shle

y R

enée

Phot

o by

Ash

ley

Ren

ée


• 1. Bouchon—Maple-Glazed california Duck Breast & confit of Thigh. Served with a succotash of sweet corn, fava beans, apple wood-smoked bacon and Windrose farms butternut squash, port-thyme demi glace. 805-730-1160. • 2. WIne cASk—Seared Sea Scallops. Very fresh and served medium rare with sweet pea risotto, beet ‘carpaccio’, sautéed pea tendrils and carrot vinaigrette. local farmers are involved and the flavors are amazing! 805-966-9463.

• 3. SLy’S—Grilled Dover Sole sautéed in butter and herbs. chef james considers Dover the king of all fish and suggests the dish be paired with fresh broccoli and a crisp chardonnay. Who could refuse? • 4. ARnoLDI’S—Spaghetti Alla Bolognese. a classic dish from a classic SB eatery. The meatballs are house-made, as is the traditional ragu sauce. enjoy with a local Syrah and a game of bocce ball in the back. 805-962-5394. • 5. oPAL—Pan Seared Scallops, citrus, herbs and fresh greens. opal restaurant and Bar is well known for infusing an eclectic california cuisine with creative influences from around the world. This dish is a great example. 805-966-9676.

10

12

11Ph

oto

by A

shle

y R

enée

Phot

o by

Ash

ley

Ren

ée

Phot

o by

Bar

bara

fab

ian


• 6. LouIe’S AT The uPhAM—Grilled Scot-tish Salmon. a house favorite, the dish is prepared with an orange-pear chutney and lemon beurre blanc over a red-curry mashed potato and mixed fresh vegetables. 805-963-7003.

• 7. chASe—12oz (bone in) veal chop. Pan seared hot and then finished in the oven, the dish comes with a side of fettuccine carbonara, bacon peas and onion. 805-965-4351.

• 8. PARADISe cAFé—12oz Double-cut Pork chop. Grilled perfectly over Santa maria live oak wood, the smoky flavors of the pork pair well with garlic mash potato, tart lingonberry and Dijon mustard sauce and a dol-lop of cinnamon apple-sauce. 805-962-4416.

• 9. JuLIenne—crispy kurobuta pork belly harvested from Niman ranch. Pan seared, then slow roasted in the oven and finished with a Taleg-gio cheese cream sauce. Sides and garnish will vary depending on the season.

• 10. PeTIT vALen-TIen—Bacon Wrapped Pork Tenderloin. a full flavored dish, pan seared, roasted in the oven and served with a mission fig and red wine reduction, savory mash potato and fresh daily greens. Pairs great with Babcock Pinot Noir. 805-966-0222.

• 11. FIShouSe—Shrimp Tacos. Your choice of grilled or sautéed, the fresh shrimp are served Baja style, complete with pico de gallo, garlic, avocado, beans, tortillas and a secret house sauce. 805-966-2112.

13

1514

1716

Phot

o by

She

lly V

inso

n

Phot

o by

She

lly V

inso

n

Phot

o by

Ash

ley

Ren

ée

Phot

o by

Les

lie h

oltz

man

Phot

o by

Ash

ley

Ren

ée

Dinner menu served 5:30–10:30Bar menu served 5:00–11:30Cocktails served 4:30–2am

20 East Cota Street, Santa Barbara(805) 899-4694 www.blueagavesb.com

Trattoria MollieD

Serving Fresh, Authentic Italian Food

Private Room available for corporateor social events up to 50 people

d1250 Coast Village Road.

Reservations recommended • 565-9381

d

3.875” x 4.875”

Sunday 5:00-10:00

NOW OPENALL DAY11:30-10:30



18 19

20

Phot

o by

She

lly V

inso

n

Phot

o by

mic

hael

Bro

wn

Phot

o by

Ash

ley

Ren

ée


Committed to fineness since 1982Dinner Tuesday through Sunday from 5:30 | Reservations: 805.966.5006

1305 State Street | Santa Barbara, CA | www.downeyssb.com

“We found Downey’s, handsdown, to be the best bet in town.This small, serene restaurant offers meticulous and artful cooking... ”

—FOOD AND WINE MAGAZINE

28 POINTS FOOD28 POINTS SERVICE

2011

~Examples from our daily changing menu~

LOBSTER SALADwith Asparagus, Sundried Tomatoes, Olives & Basil

LOCAL SEABASS with Fricassee of Artichokes, Peas & Meyer Lemon

GRILLED DUCK with Fresh Mango Chutney & Ginger Sauce

GRILLED LAMB LOINwith Wild Mushrooms, Green Beans & Rosemary

• 12. cA DARIo—costata alla fiorentina. 16-ounce grilled and seared rib eye steak served with stewed white beans and sage. a local favorite!

• 13. eMILIo’S—cioppino. A dramatic, yet classical presentation of fresh fish, crab, prawns, Diver Scal-lop, calamari, and clams, all wonderfully stewed in a house-made saffron tomato broth. enjoy with a local chardonnay. 805-966-4426.

• 14. Roy—classic chicken Marsala. Pan sautéed in marsala wine and fresh basil. Served with organic vegetables from Tutti fruitti farms, fresh mushrooms and roasted potato cakes.

• 15. ARTS AnD LeTTeRS—crispy Salmon. chef avery hardin presents his house favorite seafood dish, served with a celery root- leek puree, preserved lemon, nicoise olive relish, arugula, radish and crispy capers. 805-730-1463.

• 16. ALDo’S—Salmon cilantro. a house favorite, the salmon is pan seared prepared with lemon juice, wine, cilantro pesto, pine nuts, and tomatoes; served with fusilli pomodoro. 805-963-6687.

• 17. PALAce GRILL—Pecan chicken Picatta. free range chicken, sautéed in creole lemon butter and topped with pecans. a classic dish with a great cajun twist. 805-963-5000.

21

Phot

o by

Ash

ley

Ren

ée


22

• 18. DoWney’S—Grilled Duck. Prepared with cabernet Sauce, B.D.’s Baby White Turnips & fresh Tarragon. a simple, but elegant dish from the local founder of all things california. Pairs well with a jaffurs Syrah, Verna’s Vineyard 2008. 805-966-5006.

• 19. STeLLA MARe—Seared Scallops. a truly french country dish prepared with butternut squash flan, poached lobster, roasted asparagus, carrot and pea shoot salad, presented with a savory lobster cognac sauce. By the bird refuge. 805-969-6705.

• 20. hoLDRen’S—Local Baked Sea bass. as fresh as it gets, the local dish is topped with sau-téed mushrooms, roasted artichoke hearts, grilled asparagus and finished with a Dijon cream sauce. 805-685-8900.

Phot

o by

mic

hael

Bro

wn

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

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

1325 State StreetNext to the Arlington Theatre

Open Daily 966-9676www.opalrestaurantandbar.com

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

Private Banquet Roomwith Custom Menus Catering * Take-out

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

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

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

www.luckys-steakhouse.com



23

24 25

• 21. BLue AGAve—Lig-urian Fish Stew. Shrimp and fresh fish of the day are prepared in a robust tomato and porcini mush-room stew with grilled country bread. Pairs great with beer. 805-899-4694.

• 22. oLIo e LIMone—Pesce Spada con caponata Alla Siciliana (Swordfish with Sicil-ian Ratatouille) In Sicily, restaurant patrons are welcomed with brightly colored ceramic dishes filled with capotata. Typi-cally, this dish is prepared with tomato paste as an ingredient. olio e limone’s version is a bit lighter and allows the fish and other ingredients to be tasted. 805-899-2699.

• 23. SeAGRASS—Mi-cuit of Troll-caught king Salmon—fresh King Salmon is slowly poached to the perfect temperature by chef robert Perez and then served with boudin noir (sausage), parsnip sudachi puree, english peas, Niçoise olive vin-aigrette, pink grapefruit, salmon roe and basil oil. champagne pairs well. 805-963-1012.

• 24. Meun FAn ThAI—Green curry Shrimp Soup. Shrimp, zucchini squash, coconut meat, bamboo shoots, bell pep-per and sweet basil steep slowly in a rich green curry broth. Served with rice and as spicy as you request. 805-882-9244.

• 25. Lucky’S—charred Rare Ahi with Japanese vinaigrette. Sushi grade tuna is quickly chard, then sliced and served rare over sautéed garlic spinach. chef leonard Schwartz recommends pairing dish with champagne. 805-565-7540.

Phot

o by

She

lly V

inso

n

Phot

o by

Ash

ley

Ren

ée

Phot

o by

Ash

ley

Ren

ée

1404 De La Vina Street (Inside the Upham Hotel) (805) 963-7003

Private Parties Banquets Local Wines by the Glass

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

Housed in Santa Barbara’s “upscale” Upham Hotel, a “quiet” Victorian with “lots of history”, this “hidden gem” offers “creative”, “up-to-date” Californian cuisine and “spot on” service in a “bistro”-like space with “wooden floors”

and a “nice porch”; a few find the menu “limited”, but “excellent specials”, a “choice” selection of wines and “romantic” ambiance contribute to a “wonderful dining experience.”

—Zagat 2008

Louie’s, located inside the 130-year-old Hotel Upham, reflects the charm and tradition of its location, with a jazzy, comfortable feel all its own. A small but well-stocked wine bar is at the entry, and guests are served extra ordi-nary fresh seafood, pastas, filet mignon and a changing menu of specialties. There are cozy tables and booths

inside or on an old-fashioned heated verandah outside.

Lunch: Mon-Fri 11:30am - 2pm Wine & BeerDinner: Sun-Thur 6 – 9 pm Casual Dress

Fri & Sat 6 - 10 pm Visa, MC, Amex Accepted

Food Decor Service Cost 25 20 24 $42


1031 StateLUNCH • DINNER

ReseRvations accepted • all MajoR cRedit caRds • couRtyaRd

963-6687

P A S T A S

M E A T S

P I Z Z A

F I S H

S A L A D S

C I O P P I N O

classic downtownDining

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

Voted best steakhouse in sb four years running!

LunChfrom

11:30amto 3:00pm

DinneRfrom5pmDaily

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

scattered among mature fruit trees on a sunny lawn. If you are starting at the south end of the Trail, consider a lunch stop at fess Parker Winery, where you can dine in the shade of mature Valley oak trees flanked by native stone walls and colorful climbing rose vines.

Down to BusinessSeasoned wine tasters suggest visiting just two or three wineries on an afternoon jaunt. Today our focus is foxen Winery & Vineyard, founded by Bill Wathen and Dick Doré at the historic rancho Tinaquaic vineyard. The winery is named in memory of William Benjamin foxen, an english sea captain and Dick’s great-great grandfather, who came to Santa Barbara in the early 1800s. captain foxen adopted the distinctive anchor as his ranch cattle brand, which has become a trademark of the winery. This classic balance is evident in just about ev-ery foxen wine. one of the standouts on this warm afternoon is the 2009 chardonnay from Bien Nacido Vineyard. “for the last four or five years we have been ‘unstylizing’ this wine – letting it be what it is so the true character of the fruit comes through,” Wathen says. Sec-ondary fermentation is discouraged in this tight, well structured food wine, which is fondly known as “the lemon drop” to reflect its natural acidity—only slightly mellowed by an eight-month stint in new french oak barrels. another perennial favorite is foxen’s 2009 Pinot Noir from the coveted Sea Smoke Vineyard. a portion of each vintage is fermented in new oak barrels, removed when dry, and then placed in new oak barrels for an-other 16 months or so. “It’s almost like 200 percent oak,” Wathen says. meeting the winemakers is one of the joys of touring the boutique wineries in this historic area. many of them are on hand to answer questions. “Younger wines are more forward—they taste more fruity initially,” explains felipe hernandez, part owner of Koehler Winery, who also manages five prominent vineyards in the foxen canyon area and makes wine under his own label, feliz Noche. “older wines don’t jump at you—they linger,” he adds. “There is much more subtlety in the finish.” That’s essential knowledge for novice wine tasters, who tend to favor young, acidic, fruit-forward wines during a casual tasting, then are disappointed when they open the same wine over a meal. We took the ad-vice of eric mohseni at Zaca mesa Winery, who recom-mended the Zaca mesa 2008 estate Grown chardonnay to accompany our picnic, which included a splendid assortment of Kalamata and Sicilian olives, Brie de meaux cheese, marcona almonds, Genoa salami, and a Tuscan Treasure sandwich, all from los olivos Grocery. We came to the foxen canyon Wine Trail for total immersion, a quintessential country experience. We weren’t disappointed. While autumn is a lovely time to visit, every season offers unique delights, from the wild-flowers of spring to the golden hills of summer to the clear, piercing days of winter, when snow often graces the mountain peaks. So what are you waiting for?

DaviD BauM is a freelance writer who covers innovative businesses, emerging technologies, and compelling lifestyles for a variety of print and online media.

F I R S T S(continued from page 12)


Come discover themany reasonswhy Santa Barbara’stop chefs, caterersand restaurants shopat Tri-County Produce...

NOW FEATURING FRESH MEATS: Chicken • Beef • Seafood

New hours: 8am-7:30pm 7 days a week! www.tricountyproduce.comLike us on Facebook!

335 S. Milpas965-4558335 S. Milpas965-4558

For the Freshest, Best Quality Fruits & Vegetables

• Open to the Public• No membership cards• Top value freshness• Natural & Gourmet foods• Extensive wine cellar• Bulk buy discounts• Farm direct to you • Less than supermarket prices

ATM

FREE Tri County ProduceGREEN REuSaBLE BaGWith $20 Purchase

FREE 8 oz. fresh squeezed O.J. or CARROT JUICE with $15 purchase

$5 OFF any Purchase

of $30 or more

$10 OFF any Purchase

of $60 or more

Not valid with other offers or prior purchases. Original coupon must be presented. No photo copies accepted. One coupon per customer per day. Exp. 12-15-11




F&H

F&H

F&H

F&H

A Giffin & Crane Companyprojects

small changes | big impact

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

License #884424


breathe in H e a l t H . F i t n e s s . O u t d O O r F O r t H e C e n t r a l C O a s t

SPECIALSECTION

FLOAT SPALASIK Q&AChANNELISLANdKAYAKIN SEArChOF ThEBIg d

FITNESS TrAINEr

MIKKI rEILLY

SKINCArE

Photo by Kevin Steele

4 6 S P e C I A L S e C T I o N

Rushing to dinner at the Wine cask or to an opening at the lobero it is easy to zip by Float Luxury Spa, one of Santa Barbara’s

great bliss zones, without knowing it’s there. located at 18 east canon Perdido, the popular venue offers a milieu of healthful and relaxing treatments and services that live up to the literal meaning of its name. following treatments at this peace-ful and beautifully designed sanctu-ary it is likely you will begin feeling as detached as a leaf drifting in the calm current of a peaceful lake. The first thing that strikes visitors when entering float is the quiet atmosphere, the second is the strikingly beautiful design of the facility, and third the cleanliness throughout. Natalie rowe and her partner Stephanie Phelan have left no stone unturned to create their vision of spa bliss at float. The three

story building has an extremely deceptive exterior, and actually is quite spacious within, offering separate dressing rooms with show-ers for men and women, as well as a bevy of unique treatment rooms and a comfortably chic waiting area, where healthy tea and snacks are served. The interiors showcase clean graceful lines and are done in beige, white and blue. everything at float is easy on the eyes and restful to the spirit. There is a private garden with a pond available for special wedding parties and groups visiting the spa that is simply the most beautiful ‘secret garden’ venue for a group spa day experience, and float will arrange for catered lunches if a guest requests it. The treatments here were designed to provide visitors with a de-stress experience, an opportuni-ty to find balance, feel light and just float. Their menu features a variety

of facial and massage treatments, as well as special ritual packages that combine facial and body treat-ments. couples can enjoy a mas-sage together in rooms designed with side-by-side tables, and during my visit I saw two couples relaxing in the lounge looking fairly blissed out. The Pacific Paradise, a delight-ful Papaya Pineapple exfoliating body scrub followed with a mist of passion fruit and coconut emulsion was my pleasure of the day. The sensational ending for the ritual is a full body massage with warm coconut & Kukui Nut oil, given at the clients desired pressure level. Simply outstanding! float also offers a champagne treatment that seems rather intriguing, and visitors are encouraged to ask about it. Their facial menu has you covered with everything from pig-ment balancing to gel peels and the ultimate in nurturing treatments

for women and men of all ages. The collagen Boost facial is done with rich vitamin serums and left my skin ‘glowing’ according to friends who saw me later. The therapist was a skilled skin specialist who knew how to thoroughly hydrate my skin, leaving it soft and vibrant. The items available in the float shop include the best in fine skin care products, including a new skin care line for men called jack Black. epicuren, Skinceuticals and Dr. Dennis Gross are just a few of the quality products for women avail-able for home use or as gifts. float also offers gift certificates that can be purchased online. clearly, a day of floating is a gift worth giving to yourself or anyone you care about. for menu and pricing information visit www.floatluxuryspa.com

FLOAT18 East Canon Perdido, Santa Barbara, CA 93101 (805) 845-7777.

By BonnIe cARRoLL

s P a d a Y

SANTA BArBArA’S

seCRet GaRden

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

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

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

Sansum Clinic’s unified, patient-first approach to

healthcare is built around you. Our multi-specialty team

of physicians and clinical staff work together, supported

by the latest equipment and technology, to ensure quality

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

We are driven by the principles of compassion, teamwork

and innovation to keep you in good health.

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

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

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

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


M e d I C a L

Thinking about LASIK?Q&A with dr. doug KAtSev, corneal specialist and Laser eye Surgeon

Dr. DouGlaS KaTSeV, a

board-certified ophthal-

mologist at Sansum Clin-

ic’s Laser Eye Care Center

trained in cornea refrac-

tive surgery at the presti-

gious Jules Stein Eye Institute at UCLA and has

been offering his expertise and specialized skills

to the Santa Barbara community for more than

twenty years. He introduced the IntraLase™ la-

ser to Sansum Clinic patients which allows a flap

to be made in the cornea without a blade and is

the only such device in the area. He also uses the

DSEK laser which is the most popular procedure

among refractive surgeons in the United States.

Dr. Katsev enjoys discussing the rapidly advanc-

ing field of eye surgery and the expanding range

of options he is now able to offer his patients.

Q: What are some of the basics to understanding laser eye surgery?a: most people are familiar with the term laSIK, an acronym for laser-assisted in-trastromal in-situkeratomileusis. laSIK is a way of reshaping the cornea using a laser so light rays can focus more precisely on the retina, improving vision. Q: Who can benefit from LASIK?a: just about everyone can benefit - especially those with nearsightedness, farsight-edness and those with astigmatism. also people that find they cannot read if they have successfully used monovision contact lenses can have laSIK to read without glasses. It is preferred that patients are at least twenty years-old, have a stable refrac-tion, and are not pregnant, although each case is different. I corrected both of my daughters at ages less than 18 because of special needs for sports activities. Q: Is there an alternative for people with a cataract?a: Yes, the intraocular lens. With the newer lens available, we can remove the cataractous lens and replace it with intraocular lens that corrects the patient’s vision at the same time. lenses have improved such that you can correct them so they see both distance and near. most patients can read and drive without glasses which most people are excited about. It is called a multi-focal lens and I put one in my on mother about six years ago and she has been very happy but it does cost extra. Q: What is IntraLase®?a: It is a computer-guided, bladeless laser used to achieve precision before we do

S P e C I A L S e C T I o N 4 9

Mention this ad and receive a one time discount of 20% off any treatment or product

Kathleen Griffin M.D.33 W. Mission St. Suite 204805-682-4772www.thegspasb.com

Be well...look radiant...live better

P E R S O N A L I Z E D D E N T A L C A R E

Serving Santa Barbara County Since 1993

Gent le • Car inGProfess ional

Member: american Dental association

& California Dental association

Digital X-RaysCrowns, Bridges, Dentures

Fillings (Tooth Colored)Implants - Root Canals, Extractions

Porcelain Veneers & BondingTeeth Whitening & Cleaning

Nitrous Oxide

[email protected] 504 W. Pueblo Street, Suite 204Santa Barbara • 687-2656

Hours: Monday–Thursday 8:00 am to 5:00 pm

“My goal is to provide personal, comfortable dental care in a relaxed atmosphere. I believe providing high quality care with an awareness of your concerns and needs is the most impor-tant part of my commitment to you.”

Free ExamIncluding X-rays*

*New Patients Only

Lyndon Lambeth DDSLyndon Lambeth DDSthe laser procedure to reshape the cornea. It makes the flap, which is very important for quick recovery of vision without scarring. Surprisingly some people in our progressive town still use the blade to do this important part of the procedure. I have used Intralase for seven years and have had great success . Patients can drive the next day and do not have to miss work or more important their favorite activities. Safety and stability are improved with Intralase Q: I understand you have a new procedure for cornea transplants.a: I am the only surgeon in our area currently performing the DSeK proce-dure for cornea transplants. With it, I have typically seen my patients’ vision return within 6 weeks versus 6 months with traditional techniques.

Q: What is the dSEK technique? a: DSeK, or Descemet’s Stripping endothelial Keratoplasty, is a cutting-edge procedure for a cornea transplant in which only the innermost layer of cells in the cornea is replaced and swelling is reduced which leads to clearer vision. The procedure is completed through a smaller incision with fewer stitches, which decreases recovery time and lessens the risks associ-ated with the procedure.

Q: Is there anything else new in cornea transplants?a: There is a new procedure called the big bubble that can be used during corneal transplant. It essentially allows the surgeon to not replace the whole cornea, which we presently do, but only remove the diseased part and preserve the part that is useful. It allows for quicker recovery and a bet-ter post-operative refractive result.

Q: What makes you unique?a: I speak at events across the united States and abroad on laser surgery, which allows me to be current on what is going on in laser refractive surgery. companies come to me first to evaluate new ideas, equipment and procedures. We are able to bring things to Santa Barbara quickly and instead of following the lead, we are in the forefront of the industry, apply-ing the best technologies available. also, I like to operate in the evenings, because afterwards, it is good to close your eyes for about twelve hours and let things heal. This way, people can leave the surgery, go to sleep and wake up healed the next morning. They do not have to miss work and can enjoy a quick recovery.

Q: What can readers do to save their sight?a: People need to get checked for glaucoma, especially if they have a family history of it. certain vitamins are good for everybody especially if you have a history of macular degeneration. I would not smoke because it affects your heart and the vessels in the back of your eye and can make macular degeneration worse.

Q: What is the best part of your job?a: I love making people happier. often I meet somebody who is scared and thinks they are losing their vision, and I am able to give that back to them - plus more than they anticipated. Their positive reaction is very satisfying for me. I have such a great time at work. Nowadays, there is almost nothing we cannot improve on whether it is cataract, corneal transplant or just wanting to get rid of glasses.

Q: What makes Sansum Clinic special?a: We are the only local ophthalmology group that has specialists in multi-disciplines. That allows us each to excel in our specialty and gives us access to other top specialists. I make myself accessible to all patients and they have my cell phone, which I always answer, so I am easy to track down. Dr. Katsev can be reached at Sansum ClinicLaser Eye Care Center29 West Anapamu Street, Santa Barbara. (805) 681-8951


L ike many trainers, Mikki Reilly derives her sense of purpose from helping people get fit, and she is very good at it. The

former Iron maiden Body Building champion and award-winning coach definitely does her homework, and her research has developed into a training approach using hIIT (high-intensity interval training) and metabolic resistance Training to burn fat while gaining muscle and improving cardio fitness. She believes that the quality of foods consumed on a daily basis is the largest determining factor in what we look like, what we feel like, and how long we live. her book Your Primal Body: Lean, Fit and Pain-free at Any Age is due out later this year. for more information, go to www.fitnesstransform.com —VIcTorIa WooDarD harVeY

What gets you out of bed in the morning? my 6 a.m. clients.ever been less than fit? Not really. I grew up with two brothers in New jersey, played hard and never stopped.Breakfast today? I had my usual, grass-fed beef and plant foods: zucchini, carrots, broccoli, green beans. with coconut oil and avocado. Ideal meal plan? The high-protein, low-carb diet of our Paleolithic hunter/gatherer ances-tors was whole foods found in nature, like wild game, fish, vegetables, wild fruits, eggs and nuts. It’s an excellent model. What’s your “beef”? Wild game was natu-rally grass-fed and organic, high in omega-3, the anti-inflammatory fatty acid, and low in omega-6, the pro-inflammatory fatty acid. look at what kept early humans functioning opti-

mally for millions of years. If we returned to the dietary needs and physical activities dictated by our DNa, we could eliminate many cancers, alzheimer’s, obesity, poor metabolism, low stamina. nightmare job? anything sedentary.Greatest fallacy in fitness training? That doing a ton of cardio is the way to get fit. Nothing could be further from the truth.Any pet peeves? The lack of standardization in fitness training is just crazy. anyone looking for a trainer should know whether the trainer has a science degree or just got an online certificate in a weekend. one thing you can’t live without? Kettlebells. I’ve weightlifted for 20 years, but kettlebells put me in the best shape in my life. I recently completed the rKc (russian Kettlebell chal-lenge) certification training. Qualifying means snatching 35-lb kettlebells overhead 100 times in under 5 minutes. Pavel was sending home very buff Navy guys— it was austere. Most underrated fitness tool? The foam roller. I’ve seen clients increase range of motion and improve mobility in less than five minutes. Self-myofascial release is more than just “mushing out” adhesions in muscle, it signals the brain from tiny sensors in joints and muscle to regu-late the amount of tension in tissue. I can take anyone to a pain-free state in 99% of my cases. It is truly amazing. Gyms of the future? I imagine more functional training including foot-based primal movement patterns, using fast twitch muscles, with plyo-metrics, cable machines and medicine balls. Any vices? This cup of coffee.

t R a I n I n G

1. Focus your meals on high quality ani-mal protein foods from natural sources, such as fresh meat, fish, and poultry. When-ever possible consume local, grass-fed, free-range, organic, antibiotic, pesticide and hormone-free meat, which has a healthier fat profile.2. eat an abundance of plant food, such as brightly colored vegetables, berries and low glycemic fruit which are rich in vitamins, minerals, antioxidants and phytonutrients3. Include fresh, raw nuts in your diet, including walnuts, macadamia nuts, almonds, pecans, filberts, Brazil nuts, and pistachios.

4. eliminate all grains and legumes (beans) Grains and legumes are a source of anti-nutrients, such as lectins and saponins, which wreak havoc with hor-monal and immune systems and increase intestinal permeability, raising the risk of inflammatory diseases, such as celiac disease, rheumatoid arthritis and multiple sclerosis.5. Avoid vegetable oils, such as soybean oil, safflower oil, sunflower oil, cottonseed oil, canola oil, corn oil and peanut oil, as well as mayonnaise, margarine and shortening. Increase omega-3 fatty acids, especially from fish.

5 Tips for Eating Paleo:

getting Personal a moment with fitness trainer mIKKI reIllY

Five exercise MrT circuiT using only your bodyweighT and one keTTlebell: Perform this circuit three times with two minutes of rest between each round, and rest as little as possible between exercises within the circuit (no more than 15 seconds).

1. Prison bodyweight

squats (20 reps)

2. Kettlebell swings (30 seconds)

3. t Push Ups (10 reps per side)

4. Mountain Climbers (12 reps per side)

5. Lateral Lunge (20 reps per side)


Facials • Professional Make-up ApplicationNatural and Organic Skincare, Mineral Make-up and Bodycare

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

Purely Natural

By DAvID c. DoDSon, M.D.

Vitamin D has come a long way in a short time. When I was a medical stu-dent in the 1970s, all that was known about this nutrient was that it helped

to absorb dietary calcium. It was necessary for forming bones, and lack of the vitamin gave rise to the bone diseases of rickets in children and osteomalacia in adults. Both conditions cause bones to hurt, bend, and break. We now know that every cell in our bodies contain receptors for vitamin D and that vitamin D modifies the activity of about 10,000 genes, or about one third of the human genome. Vitamin D, it seems, does an enormous amount of work in our bodies. once it was thought that vitamin c helped prevent everything from the common cold to cancer. That notion was largely eminence-based: the eminent linus Pauling, winner of two Nobel Prizes (chemistry in 1954, for discovering the molecular structure of vitamin c; a peace prize in 1962) widely promoted this idea. Today in this era of evidence-based medi-

cine, good evidence supports the idea that vitamin D not only boosts the immune system, helping to prevent colds and flu, but also helps regulate blood pressure, blood sugar, protect from many of the most common forms of cancer, and even possibly to help fight depression. and it still helps to make bones and muscles stronger, probably accounting for its proven role in help-ing prevent falls in the elderly, an often devastat-ing and sometimes deadly problem. Indeed, a recent study showed that lower vitamin D levels are associated with higher death rates in the elderly. many surveys have documented the high prevalence of vitamin D deficiency in people who live in more northern locations and in people with darker skin. Indeed, pale skin al-lows the body to make more vitamin D when exposed to sunlight, the reason why vitamin D is sometimes called the sunshine vitamin. our skin makes vitamin D when it’s exposed to ultraviolet light from the sun. unfortunately, north of atlanta, the ultravio-let light is filtered out by the atmosphere during the winter, and, as a result, vitamin D levels tend

to drop as one heads north. The deficiency in-creases in people with dark skin, which protects from the sun’s harmful effects such as wrinkles and skin cancer, but at the same time reduces our skin’s production of vitamin D. few foods naturally contain vitamin D, although it’s added to some foods including milk and some brands of orange juice. other sources include small fish eaten whole, such as anchovies and sardines, and cod liver oil. I’m a major advocate for vitamin D supple-ments. While moderate sun exposure certainly

s U P P L e M e n t s

In Search of the Big D

Oil fROm The GOdS…This amazing massage oil features infused

carrot oil and vitamin e and has benefits for all skin types. in addition to toning and revitalizing the skin, this oil is a powerful detoxifier and liver booster.

vitamin e plays a role in the protec-tion of skin cells while helping the skin look younger and smooth-ing out wrinkles and lines. Made from 100 percent natural bo-tanical ingredients the scent has a mild finish as opposed to a pungent garden smell found in some oils, all making it a won-derful way to treat your tired and exhausted body. botanical Massage oil can be purchased at PuRe ViTA BOTAnicAl. 6 east valerio st. 805-563-8432. www.puravidabotanicals.com

MansCaPInG

THE FINAl FRONTIER

men used to be able to bask and revel in all their hairy masculinity, with furriness reaching it’s zenith in the 1970’s. Not anymore! countless men are now holding themselves to a higher beauty standard, just like the ladies. The final frontier in new grooming regimens for men is

called manscaping. It takes on many forms, but one of the most effective technologi-cal revolutions for manscaping is laser hair removal. The media is constantly broadcasting the well-groomed man, free from hair on their backs, chests and well, nether regions. men are getting on board and visit-ing medical Spas in droves to achieve the slick and glossy finish of the male models in the magazines. many men who are dramatically endeavoring to attain this look shave their chest and back, but the prickly porcupine feel is not the most desirous of manscapes. and don’t even think about waxing! ouch! Not all women love the lustrous, creamy, skin palette of a silky smooth man, but for those who do, laser hair removal is the golden ticket. To be properly manscaped, a series of 5 - 10 laser treatments are required with time and cost varying by the size of the area to be treated and the thickness and color of the hair. Dr. Kath-leen Griffin, medical Director of The G Spa says, “We use the revolutionary elos technology by Syneron which uses a combination of Bi-Polar radio frequency and light ener-gies that targets and destroys hair follicles. hair removal is one of the most popular uses of laser for patients of all ages: young adults love hair-free upper and lower bodies, men love to be less hairy in general, and older women need it for those unwanted dark hairs that appear after menopause. al-though hair removal is never guaranteed to be complete or permanent, it comes close enough to both, to be appreci-ated by anyone who is willing to give it a try.” The great news for all the hairy bears out there is that this service is available to you, so if you are one of those men who want the velvety, shaven look and feel for your manscape, laser hair removal may just be your golden ticket to freedom from shaving and waxing. —cYNThIa GraNcourT

cYNThIa GraNcourT is a freelance health writer and manager for the G Spa in Santa Barbara. thegspasb.com.


can and does boost vitamin D levels, it does so at the cost of aging the skin, which means not only wrinkles but also the possibility of skin cancer. So while moderation in all things may be a reasonable policy with regard to sun exposure, it’s easier and safer, especially at northern latitudes, to take a vitamin D supplement. It costs pennies per day and is an excel-lent investment in your health. how much is enough? This should be determined in consultation with your doctor, based upon your actual vitamin D level, which can be measured by a simple blood test. Because vitamin D is fat soluble, it builds up in our body’s fat stores, and one can overdose on it. But doses as high as 10,000 units daily have been shown to be safe, and typical recom-mended doses range from roughly 1,000 to 4,000 units daily. So overdose is unlikely. for pennies per day, this substance can help reduce falls and fractures in the elderly, prevent colds and flu, help control blood pressure and glucose levels (diabetes), and may help prevent some of the most common forms of cancer such as lung, breast, colon, and prostate. also, african ameri-cans suffer higher rates of such illnesses as high blood pressure, cancer, and diabetes – all con-ditions associated with vitamin D deficiency. as vitamin D can help reduce the incidence and sever-ity of many conditions and disease, it could therefore help control health care costs – a major national concern. With all of its potential benefits, vitamin D is certainly worth a closer look. for more informa-tion, read the american Public health association’s policy statement on vitamin D at www.apha.org.

DaVID c. DoDSoN, m.D., a pri-mary care physician with Sansum Clinic, is Chair of the Committee on Men’s Health and a member of the Committee on Nutrition and Physical Activity of the Massachu-setts Medical Society.

www.mountainairsports.com

SAN LUIS OBISPO667 Marsh Street • 543-1676

SANTA BARBARA14 State Street • 962-0049

Backpacking • Travel • Climbing Snowboarding • Skiing • Car Racks

Mountain Air Sports, helping you meet the challenge.



IsLand Adventures

o U t d o o R s

exploring the chaNNel ISlaNDS NaTIoNal ParK is like a trip back in time to untouched california By chuck GRAhAM


I stepped off the Island Packers ferry onto the sturdy dock at Prisoners harbor, primed for a hilly, 13-mile trail run back to my kayak and campsite at Scorpion anchorage lo-cated at the southeast end of Santa cruz Island.

The largest of california’s channel Islands at over 60,000 acres and part of channel Islands National Park, the mountainous island is also the most unique with flora and fauna found nowhere else on earth. I was running then paddling in what is also known as “the Galapagos Islands of the north,” a archipelago that’s close to the mainland of team-ing Southern california, yet worlds apart in bio-diversity and population — only about 80,000 people a year set foot on the islands, and most of those land at Scorpion anchorage. once I reached the narrow spine of mon-tanon ridge my legs were burning, the ocean beckoning three miles below. The island’s highest peaks rise more than 2000 feet. I opened up my stride and followed an old, rutted ranching road descending swiftly into the broad mouth of Scorpion canyon. clever ravens croaked and a peregrine falcon buzzed the cliffs scattering flocks of western gulls into hysteria. a tiny, housecat-sized island fox had beat me to the kayaks and foraged through the empty boats for food. It was time to cool down. a quick dunk in the cobalt blue water and I was off paddling in and out of the honeycombed cliffs of Santa cruz, sampling the many sea grottos along the wave-battered coastline.

san MIGUeL ChanneL ‘tossInG’Sitting just off the coast of Santa Barbara and Ventura counties, the volcanic island chain is one of the best kayaking locales in the world, with sea caves aplenty and beautiful camp spots, and traversed by winding trails that invite hikers and runners to explore. I was in the midst of a 10-day solo circum-navigation of the four northern islands of the five islands in the national park — Santa cruz, Santa rosa and San miguel, often referred to as the out-er islands, and anacapa, closest to the mainland. The fifth, tiny Santa Barbara Island is isolated many ocean miles to the south, off the coast of

malibu, closer to catalina Island. after three balmy days on windswept San miguel Island, which sticks furthest out into the Pacific, I made a dash for Santa rosa Island, paddling three miles eastward aided by 25-knot north-west winds whipping up the chan-nel. (Santa rosa is 32 miles off Santa Barbara.) Swell was building from the south and steady wind swell bumped up out of the northwest, colliding in the channel like mighty titans, enhanced by those perpetual winds sweeping down off Point conception on the mainland north of Santa Barbara. halfway across the turbulent channel, the seas grew larger and the winds intensified, and before reaching the safety of an anchored down kelp forest I capsized in the frothing cold water. a yard sale ensued as some of my gear bobbed in the chop while I scrambled back into my sit-on-top kayak. after retrieving my last dry bag I made a beeline for the dense cano-py of kelp extending off Santa rosa. It forced the wind to lie down, a much needed reprieve from the challenging sea conditions.

anaCaPa shoWdoWn anacapa Island, closest to the mainland, pos-sesses some of the best paddling within the entire national park. The small, narrow island actually consists of three tiny islets (east, middle and West Islands) nearly five miles long. The island has several breathtaking arches to paddle under, an array of sea caves to explore, and spindly pinnacles of volcanic rock jutting 20 feet high, where brown pelicans and Brandt’s cor-morants perch and preen and black oystercatch-ers forage at their base. There are also a couple thousand raucous california sea lions congregat-ing around the southeast end. Normally you don’t see too many big sea lion bulls at anacapa. You’ll find them brawling over females and territory on remote sections of Santa Barbara and San miguel Islands. But on this occasion, near the end of my 10-day solo circumnavigation of the islands, there was one big brute sharing a crag with some west-ern gulls and cormorants in cathedral cove. Territorial bulls will challenge intruders if their space has been breached. most charges are of the bluff variety, but this was no bluff. I envisioned it breaching and landing on the bow of my kayak catapulting me and my gear into the water, leaving me exposed to gnashing teeth and its thumping girth, my precious gear sinking to the bottom. I quickly stashed the camera away in my dry bag.

Gratefully, the hotheaded bull was defused when a pair of female sea lions entered the fray, quickly diverting his attention away from me. a deep sigh of relief, several quick strokes, one look over my shoulder, and I could’ve sworn one of those females winked at me.

chucK Graham is a freelance writer and pho-tographer based in Carpinteria, and leads kayak tours at the Channel Islands National Park. His stories and photos have appeared in Canoe & Kay-ak, Sea Kayaker, Trail Runner, Backpacker, Men’s Journal, Outdoor Photographer and The Surfer’s Journal.

chAnnel iSlAndS nATiOnAl PARkGetting There: Island Packers is the boat

concessionaire to all five islands in the na-

tional park. Call (805) 642-1393, or go to www.

islandpackers.com. camping: a campsite on

any of the five islands goes for $15 per night.

Go to www.recreation.gov for reservations.

kayaking: for kayak tours, contact Channel

Islands outfitters, www.channelislandso.com

or call (805) 899-4925, ext. 1.

ARBORCOL LECT IVE .COM/APPARE LVISIT THE SANTA BARBARA SHOWROOM

1221 STATE STREET SANTA BARBARA, CA 93101 | 805.845.1022


The home front

CLean air kitChen

With the awakening of our need to be environmentally sensitive to our planet, “going green” is a commonly used expression. We are all looking for ways to incorpo-

rate environmentally sustainable choices into our lives. desig-nArt Studios offers cabinetry that will help you in your endeavor to live green. The new cabinetry line that they offer leads the industry when it comes to low VoC emissions with the sealers and topcoats used in the finishing process. Uniboard’s NU Green zero particleboard is used in the construction of the cabinetry that is urea formaldehyde free. hardware is 100% recyclable and made completely of metal and polymers, no plastic is used. These are just a few ways that designArt Studio through the offering of The Bamco Group cabinetry line is working to bring you a greener home. Start living green right in your own kitchen; there is no need to sacrifice beauty or style to have an environmentally friend-ly kitchen. Complete customization is possible from style to color and not limited to just the kitchen, designArt Studios can provide cabinetry throughout your home. on top of it all Bamco cabinetry is a great value.

For more information call DeSIGNarT STuDIoS at 886-974-6444 to re-ceive a Clean Air Kitchen Checklist an discuss your design and remodeling needs.

singing in the seasonsA whimsical addition to any garden, these colorful

ceramic songbirds are a great way to usher in the fall season and the holidays. light weight and per-

fectly glazed in a wide assortment of colors, the birds can be arranged to fit any theme, be it indoor on a hearth, outside on the patio, or as an accent to a water feature. Pick up a flock and let the fun begin.—MM

Songbirds are available at Terra Sol GarDeN Center, 5320 Overpass Rd. 805-964-7811. The design is from Tam-chai Pottery, Tamchai.com

11/30/2011

Visit us today at the largest mattress dealer on the west coast for organic, all natural and chemical-free mattresses.

909 De La Vina • Santa Barbara • 805-962-9776

NO SALES TAX! (Offer ends 11-30-11)

Santa Barbara’sPaving Stone People, Inc.

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

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

Always Built GreenContact Doug & Lorna

for a free estimate

805.884.9955www.pavingstonepeople.com

Lic.#938822


w w w . f o o d – h o m e . c o m6 0 f o o d & h o m e w w w . f o o d – h o m e . c o m6 0 f o o d & h o m e

Warm and inviting

The design goal of Indigo’s Genny Cummings for this Colonial Revival house built in 1926 was to lighten, brighten ,warm up and otherwise update

a very dark series of rooms on the first floor. This was accomplished using an inviting color palette of warm, creamy white walls and draperies in the living room, soft green walls and draperies in the dining room and warm citrus colors in the entry. Wall sconces, overhead lanterns and soft lighting enhanced the ambiance. The construction goals were to make the current millwork in the spaces cohesive in their design. Cummings began by updating the built-in bookcases giving them new height and tying them into the adjoining French doors with paneling. The fireplace was updated with a new, larger wood surround, keeping the original brick firebox, but painting it black. All the moldings and chair rails were remade to a larger scale and to match from room to room. Two full beams and two half beams with crown moldings were added to the ceiling to add impact to the main room. The overall impact to the architecture was enhanced without major remodel construction.

DeTAILS: LiVinG RoomCorner sofa, chairs and coffee table designed by Genny CumminGs for indiGo Home FurnisHinGs. Mono print above mantel by AntHony Askew. Cast Iron wall sconces are GiACometti reproduCtions. Area rug by dolmA.

DininG Room:Table and chairs designed by Genny CumminGs. Lantern by inGo mAurer. Drapery fabric by rose tArlowe.

EntRy:Old Indian Colonial rosewood spice cabinetfrom indiGo. Rug by dolmA.

indiGo Home FurnisHinGs is located at 1323 State St. Santa Barbara. 805-962-6909

The home front

ItalIan & MedIterranean CuIsIne

SteakS • Seafood • ChopS

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

open air bar

near theatreS and ShopS

pLenty of parking in baCk

“Where locals are celebrities.”

Chase Restaurant & Lounge1012 State Street • 805 965-4351


Because We Care…Santa Barbara’s Premier

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

Official Dry Cleaner of Music Theatre Santa Barbara

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

100%

Casual or Professional...

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

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

967-1555 687-7800 969-3880

(Additional items cleaned at $8.00 each, pleats 15¢ extraper pleat • No leather goods with offer)

(Additional items cleaned at $8.00 each, pleats 15¢ extraper pleat • No leather goods with offer)

$3995

$3995

Any 5 ITEMS

Any 5 ITEMS

of clothingcleaned for

of clothingcleaned for

With coupon • Offer good from 10/26/2011 to 11/25/2011 • Present coupon when dropping off garments • Not valid with other offers

With coupon • Not valid with other offers • Expires 10/25/2011Present coupon when dropping off garments

F&H

F&H

Open Tuesday-Saturday, 5:30pm-9:30pm.

3132 State StreetSanta Barbara • 563-2007

j a d e r e s t a u r a n t is a family-owned, Hawaiian-American comfort food restaurant where perfect service and even better food will define your experience time and

time again. We look forward to your visit.


OPen: every Day from 11:30am to closehaPPy hOuR from 4pm–7pm

6920 Market Place Drive • Goleta

805-685-7300 • holDrens.coM

OPen: every Day from 11:30am to closehaPPy hOuR from 4pm–7pm

6920 Market Place Drive • Goleta

(805) 685-8900 • holDrens.coM

The home front


www.dennisallenassociates.comGeneral Contractor License # 503300

Thirty years of building custom Santa Barbara homes.

Bringing value, quality & elegance to every project.the

heat Is onIt’s “date night” on a chilly fall evening. as you

dine alfresco at your favorite restaurant, the top

of your head feels uncomfortably toasty, while

your toes freeze. Not to worry—five minutes later, a

gust of wind snuffs out the heat lamp completely,

leaving you cold all over until a server can re-light the

gas flame.

Sound familiar?

Traditional outdoor “mushroom” style heat

lamps can be unreliable, inefficient and just plain

ugly, but we’ve all put up with them for lack of a better

alternative. Since mid-summer, however, Santa Bar-

bara has had a smart, new, stylish heating option for

patios, restaurants, bars, hotels and event planners:

the elegant lava heater, exclusively at The kitchen

company.

“When [husband and partner] mike spotted

these at the National Kitchen and Bar Show in las Ve-

gas, he knew that we had to include them in our out-

door kitchen line,” says Kitchen company co-owner

Gillian amery. “Because they are more efficient, easier

to use and nicer-looking than old-fashioned heaters,

we expect them to be very popular with both residents

and business owners.”

Impeccably engineered by lava heat Italia, the

highly efficient tower safely encloses a vertical, real-

flame, radiant heat source inside a strong, shatter-

resistant glass tube, with heat adjustable up to 41,000

BTus for extra-powerful warmth. Its dancing flame

and stainless steel/aluminum design even make the

lava heater beautiful enough to stand on its own as a

year-round ambient lighting source when heating is

not required.

an optional infrared remote control can

operate multiple units simultaneously, powering the

ignition and three separate flame settings with the

push of a button. lava heaters are also dependable—

rust-free, water-resistant and 100% weather-proof—

with an unprecedented 10-year warranty. models

come in 8- or 6.5-foot heights, fueled by natural gas or

standard propane tank. —TerI BreIer

Available only at The KITcheN comPaNY, 1717

State Street, (805) 682-4003.


FREEDELIVERY*

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

we’ll come to you!

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

Great Deli!128 E. Canon Perdido St. (805) 965-1015

Open Mon–Fri, 11 to 3*10 sandwich minimum

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

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

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

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

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

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

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

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

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

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

bouchonsanta barbara

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

for up to 20 people

Private Dining in the

Cork Room

PRIVATE DININGin the Roosterfish Room for up to 20 guests

CoAsTAl CuIsINE

[email protected]

30 East ortega street • santa Barbara • 805.963.1012

1027 State Street • Santa Barbara(805) 965-6004 • www.spiceavenue.com.cn

By far the Best place in santa BarBara to explore indian

flavors. housed in an invit-ing, Beautifully decorated location on state street, our spices are well Balanced and more varied than those found in most indian restaurants. our dishes are mostly prepared in the northern style, the moghul cuisine of the persian-influenced royal muslim courts which include tandoori dishes, meats and nan. moghul food is often enriched with nuts, cream, and sauces Based on a cooked purée of onions and tomatoes.


Gelato!Panini • Insalate • Antipasti • Formaggi

Salumi • Dolci • Caffè • Cultura

3343 State Street(Next to San Roque Post Office)

(805) 569-6522

n

n

Traditional Italian Flavors

1 8 1 9 C l i f f D r i v eS a n t a B a r b a r a

( 8 0 5 ) 8 8 2 - 9 2 4 4

Cu r r i e sS e a f o o dS a l a d sTa k e o u t

6 6 f o o d & h o m e

ChoWdeR doWn! The second annual Santa Barbara chowder Festival sponsored by food & home maga-zine to benefit legal aid of Santa Barbara, promises to be bigger and better than last year. over 30 restaurants will be competing in two categories, traditional clam chow-der and open recipe, to see who is chowder champ for 2011. The Boathouse will be back to defend its title for best overall chowder in 2010, as will Willows at the chumash casino, Marmalade café, opal, and SBcc culinary Department, who took runner-up honors last year. Plenty of beer and wine will be flowing, plus music, prizes and a raffle for a years supply of local wine. all this will take place Sunday, october 23 from 1-4pm at the Mon-tecito county club. for ticket information and group specials go to www.santabarba-rachowderfest.com or call 805-563-6780.

eat WeLL & staY WeLLSansum Clinic Celebrates 90 Years

s a v e t h e d a t e

Sansum clinic celebrates 90 years with eat Well & Stay Well, an afternoon of elegant cuisine prepared by renowned local chefs and personal interaction with some of Santa Barbara’s finest physicians. event co-chairs julie Nadel and Bobbie rosenblatt join the Board of Trustees and physi-cians of Sansum clinic to host this unique affair on Saturday, october 22 from 11:30 am to 2:30 pm at Isla mar, the private and historic estate of Geoffrey claflin rusack and alison Wrigley rusack in hope ranch. at each course of the lunch, guests will have an opportunity to speak with a different Sansum clinic healthcare professional who will discuss the latest advancements in his or her specialty. Wine cask executive chef Brandon hughes will prepare the first course. San ysidro Ranch chef Jamie West, will prepare the entrée. Alberto Morello, chef/owner of olio e Limone Ristorante, will prepare dessert. all courses will be paired with fine wine from rusack Vineyards, personally selected by Geoffrey claflin rusack. a boutique live auction of just a few distinc-tive items will include sideline tickets to Super Bowl xlVI and the “ultimate Dinner Party” with Wolfgang Puck cooking dinner for 16 guests in the winning bidder’s home. There is an opportunity for guests to fund a need, including the commu-

nity flu shot program, camp Wheez for kids with asthma, and diagnostic testing for those without the means to pay. “Sansum clinic is so fortunate to have the energy and enthusiasm of julie Nadel and Bobbie rosenblatt to create an event like eat Well & Stay Well. I haven’t heard of another occasion that brings together our local celebrity chefs and our community’s leading physicians – at one of the most picturesque estates in california – to inform guests about the latest advancements in medical care,” said Dr. Kurt ransohoff, ceo and President. Sansum clinic is leading the way into the next 90 years with a commitment to deliver the best healthcare and services to our patients and our entire community. “our longevity is due to our ongoing investment in the latest equipment and technology and our recruitment of the best and the brightest physicians from across the country and around the globe,” continued Dr. ransohoff. “We have always worked to stay out in front of the community’s needs, advancing care in addition to responding to the challenges of the day.” montecito Bank & Trust is this year’s title sponsor of the event.

For tickets or more information, please contact carmody cutter at [email protected] or (805) 681-7762.

MAIN SHOWROOM619 Olive Street (between Cota & Ortega)

805.564.1868

OUTLET406 E. Haley Street (on the corner of Laguna)

SLABS, STONE & TILE IN STOCK805.966.7454

M-F 9:00 - 5:00 SAT 9:00 - 2:00www.tilecodist.com

TILE AND STONE SHOWROOMSSanta Barbara . Santa Maria . Monterey . Salinas

Catch a WaveHelping the environment one tile at a time

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

PORTOFINO LOEWEN WINDOW CENTER OF SANTA BARBARA

322 East Cota Street, Santa Barbara, CA 93101

P. 805.966.4263 Santa Barabara • Monterey • San Francisco

www.portofinodoors.com

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

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

Design. Create. Inspire.

Food & Home Magazine - Fall 2011

Documents

foodhomec o o

c o m8 f o o d h o

d i n e d e s i g n

d i n i n gl o c

c o m5

n e c o u n t r yred

e n t sfirsts

d c r e