Food & Home Magazine - Spring 2011

&Spring MagicSkewered foods that rock!

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

Skewered Shrimp and Vegetables from Fishouse.

Photo by Michael brown

food home

LocaLLy owned since 1980

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230 Stearns WharfSanta Barbara805-966-6676

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

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.

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ON THE COVERSince ancient times skewered foods rock . . . . . . . . . . 32

PRIVATE D ININGGet a Room!. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 40

DEPARTMENTSFirsts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11

in Class with Justin west . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

Dining with Diane anD Pete . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

what’s new with seaFooD at whole FooDs? . . . . . . . . . . . . . . . . .20

sPring Foraging toP three “PiCks” . . . . . . . . . . . . . . . . . . . . . . . .22

toP Cellars . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 24

Cooking at home . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

Venues & PriVate Dining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

the home Front . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 50

UPGRADESThe Luxury of Sleep . . . . . . . . . . . . . . . . . . . . . . . . . . 52days of modeRN . . . . . . . . . . . . . . . . . . . . . . . . . . . . 54Airdream. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 56

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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 © 2009. 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.

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food&homeThe bed of your dreams.

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“Smitten surveyors swear this classy Cal-French in Santa Barbara exceeds expectations with a seasonal

menu of Wine Country Cuisine backed by an exceptional cellar stocked with boutique bottles you’d

be hard-pressed to find anywhere else. Intimate French country setting with garden terrace and knowledgeable

service make this delightful place one of the top dining experiences in town.”

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F IRSTS

(continued)

Sly’s takes their cocktails very seriously…with a twist. This reflects owner James Sly, an impeccable, expert chef —who sports a

whimsically twirled mustache. This Carpinteria eatery is his take on the classic traits of Santa francisco restaurants like the Tadich and John’s Grill, of “maltese falcon” fame. Sam Spade himself would

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

recognize many of the cock-tails available here, but there’s nothing old fashioned about the drink menu—other than the cocktail of that name. In fact, Sly and his staff are drink detectives, hunting down original recipes for their vintage libations. “We’re not inventing new drinks here,” says Barman Chris Chinn. “We’re trying to fix drinks that may have been done wrong all these years.” “he’s our ‘Cocktail me-chanic,’” jokes manager mandy huffaker. “Sly’s bar reflects the philosophy of the kitchen,” she adds. “consistently making drinks in the classic way, in a classic setting, using high qual-ity ingredients.” Take a Zombie (or take two, but only that; there’s a lim-it of two). Sly’s makes their own falernum, a syrup of toasted al-mond, ginger and lime, which is a key Zombie ingredient. It is joined by five rums, several fruity juices and some secret in-gredients, and served in a tall, ceramic fu manchu “tiki mug.” Their marvelous mai Tai comes in a shorter, more easter Island-like mug, and Sly’s mos-cow mule arrives in a tradition-al copper cup, keeping cold the delicious concoction of vodka, lime and ginger beer. Sly’s also makes their own bitters, used in their manhat-tan, and their own tonic water. But for the circa 1830 Sazerac, a heavenly blend of absinthe and rye, they use Peychaud’s Bitters direct from New orleans. Ask for the “special cocktail menu,” created for december 5 (Prohibition’s end), for even more variety. The oddly named Corpse Reviver #2 turned out to be a delicate blend of gin, Patron Citronge, Lillet Blanc, fresh lemon and the anise li-queur Ricard Pastis. Chinn proudly points out that Planters Punch was in-vented 100 years ago—to the day—that Sly’s opened (August 8, 1808). It packs a punch as powerful now as it did then.—By Julia McHugh. Photo by El-iot Cowley.

Street talking BrewBrian Thompson left the hustle and hype of Wall Street to brew beer. And not just any beer, but beer that he feels passionate about perfect-ing and sharing. He abandoned New York for California six years ago and nestled into Santa Barbara’s eclectic Funk Zone community to introduce Telegraph Brewing Company and tasting room to the local palate. “I left Wall Street just when all the fun started,” he says, tongue in cheek. Thompson chose to name his successful micro-brewery and distribution company after the San Francisco street where he first home-brewed beer as a hobby, shar-ing his special blends with friends, as he does to this day. A bit of a technology and history buff, Thompson embraced the idea of captur-ing a piece of California history by naming his brewery after an invention that helped to create modern California and brought people together from the East to the West Coast. From his small and personalized brew-ery, Thompson and his team use mostly local-ly grown ingredients to create a number of unique and satisfying ale varieties, including his top three favorite seasonal blends—Tele-graph’s flagship California Ale, the dark and rich Oatmeal Stout, and the elusive Gypsy Ale (made with fresh plums & wild yeast). When not faithful to his own brews, Thompson can be found enjoying the Bay area native beer Anchorsteam, an old friend that inspired his creative journey. Not one to play partial to ales, Thompson concocted a special label Pilsner for Fiesta in honor of Mexico’s rich tradition in Pilsner beers. In celebration of this past holiday season and Telegraph Brewing Company’s five-year anniversary, Thompson created a batch of full-bodied Winter Ale, based on the recipe for Mexican hot chocolate. Telegraph Brewing Company is Santa Barbara’s only microbrewery that sells its beer off site, stocking the shelves of many local

markets, including Whole Foods Market and Tri County Produce, and gracing the beverage menu of several local restaurants. Telegraph beer is handcrafted and poured into gener-ous 750 ml. corked bottles and shipped to San Francisco, Los Angeles, and San Diego. To imbibe of the latest blends and meet the people behind the beer, you can pull up a chair at the tasting room on Thursdays from 4-6pm, Fridays 4-8pm, or Saturdays 2-6pm. Cheers! —Sunny Petersen

Telegraph Brewing Company 416 North Salsipuedes Street (next to Carr Winery) Santa Barbara, CA 93103 (805) 963-5018 telegraph-brewing.com. Photo By Shelly Vinson

F IRSTS

Winter Is hereWith the march publication of A Menu for All Seasons: Winter, local chef Pascal Beale

completes her celebration of cuisine keyed to the evolving calendar. drawing on her french heritage and her english childhood, Beale has created menus that recall the

good stews, hearty soups, and aromatic puddings that warmed her youth. To those she’s added fresh, seasonal ingredients from the mediterranean and temperate California, so that her cuisine reflects a fusion of culinary cultures, incorporating not only european and American influences but also merging the spices of North Africa with herb blends from Asia. highlighting Beale’s eight menus—from appetizers to entrees and desserts—are updated classics like herb-stuffed roast chicken and lamb tagine as well as surprises like halibut za’atar with red quinoa herb salad and tea-infused winter fruit with marmalade shortbread. As Beale notes in her Introduction, “drawing inspiration from the local farmers and eating food so freshly harvested brings new meaning to creating seasonal foods.” A Menu for All Seasons: Winter ($29.95, m27 editions, 2011) and Pascale Beale’s other titles are available online at www.mckcuisine.com, and locally at Chaucer’s Books, The Book den, C’est Cheese, Renaud’s Patisserie, Tecolote Book Shop and many local wineries. m27 editions is a Santa Barbara-based publisher (www.media27.com).


Shortly after taking my seat at Louie’s California Bistro, I notice the waitress delivering a birth-

day salad, complete with burning candle, and smile. my own lunch is about to get quite a bit hotter than usual. Instead of a standby salad, I boldly order the pi-quant, Latin-influenced entrée that has been a favor-ite on Louie’s menu for nearly a quarter of a century: Stuffed Anaheim Chiles. They come graciously served as a steaming kalei-doscope of vivid green chiles topped with fresh cilan-tro, red tomatoes and a dazzling orange-tinged chevre sauce. Both chiles are filled to bursting with a tangy mixture of rice and vegetables, including tomatoes, onions, bell peppers, mushrooms, cilantro, artichoke hearts and a touch of jalapeño. With the first bite, I experience a surprisingly har-monious mélange of subtle flavors. The chile itself is mild, the stuffing is zesty but not fiery, leaving only a bearable smolder on the back of my tongue. The gentle cheese sauce finishes it all off with a cool, nearly sweet top note. Louie’s owners since 2004, Anne Rizzoli and Trey Brooks, suggest pairing the chile with a Qupe Viognier chardonnay from their extensive wine list, “but really, you can drink anything with it,” Anne says. Savoring the last of my meal, I consider never or-dering a lunchtime salad again.—Teri Brier. Photo By Shelly Vinson.

This popular selection is only available during lunch-time, Mon. through Fri. from 11:30am to 2:00pm. Lou-ie’s California Bistro is located on the ground floor of the Upham Hotel at 1404 De La Vina Street. Visit www.louiessb.com or call 805-963-7003.

A Symphony of Flavors

UPSTAIRSat pierre lafond/wendy foster

516 san ysidro road(805) 565-1503

mon – sun 9 to 8www.upstairsatpierrelafond.com


F IRSTS

In Class with Justin WestI am no domestic goddess. I’ve hired maids to clean and my most impressive concoction involves canned cream of mush-room soup. But even I found myself mesmerized by a cooking class at Restaurant Julienne. After one evening, I knew how to filet a halibut, create pasta from scratch and dig for chanter-elles—at least in theory. Owners Justin and Emma West launched their thrice-monthly themed cooking seminars in January. “We wanted to share our extensive knowledge of sustainable local food, sea-sonal menus and ‘Market Bistro’ cuisine with the Santa Bar-bara community,” says Justin. “These classes let you focus on the ‘magic’ of cooking ver-sus getting your hands dirty,” remarks Graciela, who returned a second time with her husband. Although not a hands-on work-shop, participants in the three-hour experience are encouraged to take a closer peek at whatever’s cooking. For $100 per person, each session includes tastings, wine pairings and recipes with detailed instructions and an engag-

ing demonstration by chef Justin. His running commentary con-tains such sage advice as: “Don’t let the food take over. YOU need to be in control and make it do what you want.” Christopher, who attended the first class, says, “My wife and I loved Justin’s vertically integrated talk, discussing his relationships with farmers, fishmongers and even how he for-ages for wild mushrooms.” Meanwhile, Ken admires the way the young chef “strikes a great balance between showing details and being expedient, with creative techniques and a fun, engaging style.” The Wests say they intend these classes to appeal to a wide range of culinary enthusiasts. David, another participant, observes that “more advanced cooks will enjoy interacting with a successful chef in real time, while a less active foodie can simply watch, eat and enjoy the process.” –By Teri Brier. Photos by Ashley Rene For upcoming dates, check Julienne’s calendar at www.res-taurantjulienne.com or call 805-845-6488.

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


F IRSTS

To those unfamiliar with the culinary world of micro-events and private chefs, Roberto

Cortez may not be a household name. But to chefs across the world who study both the art and science of creating masterpieces with food, and to those who are fortunate to employ a personal chef, Cortez is indeed a champion. Known to those in his trade as the “boutique private chef” Cortez continu-ally raises the bar in private entertaining, focusing on small, luxurious dinners for 2 to 10 people. Based in Santa Barbara, Cortez travels the world practicing his talents and prepar-ing his food for such clients as Microsoft bil-lionaire Paul Allen, actress Melanie Griffith, rock star Mick Jagger and comedian Eddie Murphy. A typical dinner for Cortez features 8 to 14 courses and takes 3 to 4 days to plan and prepare. “It’s what I like to call a chef tasting,” says Cortez. Cortez has trained and studied savory cuisine at Lake Cordon Bleu in Paris and regional cuisine from Italy, Spain, Switzerland, Mexico as well as the sushi Academy in Los Angeles. His talents as a

pastry chef are also well known and he has studied pastries at Bellouet Conseil and Ritz Escoffier in Paris. Cortez says he got his unique niche for micro events 15 years ago because that’s the type of dinner a private personal chef normally prepares. “Most personal chef dinners are small. With small events there is always the desire to push the “detail” element as it becomes to make it more focused in every course.” And the details are what he says takes days to plan and execute. A dinner with caviar, foie gras, and Amedei Chocolate will be much more expensive than say a dinner that is a veg-etarian style tasting. Generally, the dinners run between $150 and $300 per person not including staff charges. Cortez personally shops for produce at local farmers markets but shops the entire country when looking for special meats. Cortez also consults on the menu items of local restaurants (Blue Agave, among others) as a hobby and for fun. For more information on Roberto and Cortez and his micro event services go to www.robertocortez.com.

dining with diane and Pete

Private dinner parties have always been a popular way to entertain, but you either have to invite enough guests to spark the interest of a traditional caterer, or you have to do all the work yourself. So when longtime food

enthusiast and event planner Diana Cuttrell approached renowned Chef Pete Clements to combine their talents two years ago, forming what is now called Dining with Di, it was a match made in heaven. Both are longtime residents of Santa Barbara and bring over 50 years combined experience in the catering and event planning industry. The duo has quickly gained a reputation for excellence and creativity and has definitely found a niche when it comes to intimate dining and private events. one of their favorite regular events is their cooking demonstrations and classes held monthly at Casa Las olas (Cuttrell’s house) labeled The Seasonal Series. “Pete really shines in this element,” says Cuttrell. “The classes are selling out regularly and everyone gets a chance to sample and learn about some really great food. The events are casual and might start out as cooking demonstrations, but they always turn into fun dinner parties.” The menus are seasonal and personally researched by Clements and Cuttrell. Cuttrell says that most all their menus are a blending of experience and personal travels throughout the region. “We have enough fresh material to last for years,” says Clements. “It will never be boring.”—RB For more information on the cooking classes, menu items or catering services, visit their website at www.diningwithdi.com

The “Detail” Chef: Roberto Cortez

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dinner from the seafor an impressive twist on fish kebabs, this is sure to

delight and oh so easy. The marinade is tried and true—you’ll receive many compliments, I promise! for this recipe, I cruised down to the Santa Barbara Fish Market where general manager miguel helped navigate me in the right direction. he had quite a few suggestions and, after much deliberation, I decided on the local white seabass, Scottish salmon, and wild fijian ahi. miguel’s advice was spot on—the texture of the grilled fish was firm yet incredibly tender and the flavor was simply divine. Photo and text by Barbara Alsworth Fabian.

SkewereD FiSh wiTh CiTruS MarinaDe 8 oz each ahi, salmon and seabass fillets Garlic pepper to taste 4 oz olive oil 3 oz fresh tangerine juice 1 oz white wine of choice 3 Tb. fresh rosemary, coarsely chopped 3 Tb. fresh cilantro or Italian parsley, chopped 3 large garlic cloves, crushed

Cut all fillets into 1-1/2 inch thick slices. Thread 2 skewers (approx. 2” apart) through ahi, salmon and seabass. Repeat until all fish is skewered. Place fish in a shallow dish and dust with garlic pepper. mix together olive oil and all remaining ingredients. Pour over fish, cover and refrigerate 30-45 minutes. Grill on high heat (400° - 500°) 4-5 minutes per side (or until preferred doneness is reached).

F IRSTS

Chill-ax!Straight from the beaches of Southern California comes a new beverage with a name that only a surfer could have conceived: JUST CHILL. “If there’s one thing surfers know how to do, it’s chill,” says Max Baumann, the 21 year old surfer and CEO of The Chill Group, Inc. “We’re hoping Just Chill will calm all of those “jitter juice” junkies down a few notches, and get people to smile at each other again.” A lightly-carbonated, tasty bev-erage that features seven essential vitamins and minerals, gingko, ginseng, and L-theanine, with only 12g of sugar and 50 calories per can. Whole Foods Market is now stocking Just Chill, which is regularly selling out its shelf space.

b e w i t h f r i e n d s a n d e a t g o o d f o o d . r e m e m b e r b a c k w h e n l i f e w a s e a s y . w e a r j e a n s a n d h e a r s o n g s t h a t a r e f a m i l i a r . d r i n k a s t i f f m a r -t i n i a n d t o a s t t o g o o d f r i e n d s . c e l e b r a t e a m i l e s t o n e . e a t m a c n c h e e s e a n d r e m e m b e r c h i l d h o o d . e n j o y g o o d w i n e . s i t o u t s i d e u n -d e r t h e s t a r s g r i l l c h e e s e n e v e r t a s t e d b e t t e r . r o m a n t i c d i n n e r f o r t w o . h a p p y h o u r f u n . c o m f o r t a b l e b o o t h s . d e s s e r t b y c a n d l e l i g h t . s i m p l i c i t y i s t h e u l t i m a t e s o p h i s t i c a t i o n . c o c k t a i l s a n y o n e . c o m p a -n y m a b e w i t h f r i e n d s a n d e a t g o o d f o o d . r e m e m b e r b a c k w h e n l i f e w a s e a s y . w e a r j e a n s a n d h e a r s o n g s t h a t a r e f a m i l i a r . d r i n k a s t i f f m a r t i n i a n d t o a s t t o g o o d f r i e n d s . c e l e b r a t e a m i l e s t o n e . e a t m a c n c h e e s e a n d r e m e m b e r c h i l d h o o d . e n j o y g o o d w i n e . s i t o u t s i d e u n d e r t h e s t a r s . g r i l l c h e e s e n e v e r t a s t e d b e t t e r . r o m a c o m f o r t a b l e b o o t h s . d e s s e r t b y c a n d l e l i g h t . s i m p l i c i t y i s t h e u l t i m a t e s o p h i s t i -c a t i o n . c o c k t a i l s a n y o n e . c o m p a n y m a k e s t h e f e a s t . g o u r m e t b u r g -e r s . b e w i t h f r i e n d s a n d e a t g o o d f o o d . r e m e m b e r b a c k w h e n l i f e w a s e a s y . w e a r j e a n s a n d h e a r s o n g s t h a t a r e f a m i l i a r . d r i n k a s t i f f m a r t i n i a n d t o a s t t o g o o d f r i e n d s . c e l e b r a t e a m i l e s t o n e . e a t m a c n c h e e s e a n d r e m e m b e r c h i l d h o o d g r i l l c h e e s e n e v e r t a s t e d b e t t e r . r o m a n t i c d i n n e r f o r t w o . h a p p y h o u r f u n . c o m f o r t a b l e b o o t h s . d e s s e r t b y c a n d l e l i g h t . s i m p l i c i t y i s t h e u l t i m a t e s o p h i s t i c a t i o n .

w

www.hobnobsb.com 21 west victoria street santa barbara. ca 93101 805. 564. 7100

I want to be with friends and eat good food. I want to remember back when life was easy. I want to wear jeans and hear songs that are familiar. music and good food spark memoriesmemo-In this corner we are going to have to come up with some new lines can you think of anything you would l ike to say here- each corner is a blck of words and sentenses what are your memories? I want to feel .

I want to feel cozy not stuffy comfortable I want to look good. Not sure if I want a st iff drink or I want something salty maybe sweet.I crave.I crave somethingnew.

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hob noba m o d e r n t a v e r n

hob noba m o d e r n t a v e r n

21 west victoria santa barbara, ca 93101 805.564.7100 hobnobsb.com

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

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

1325 State StreetNext to the Arlington Theatre

Open Daily 966-9676www.opalrestaurantandbar.com

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

Private Banquet Roomwith Custom Menus Catering * Take-out



A truly tastefulexperience!

oils and vinegars

3401 State StreetSanta Barbara805.845.3521

www.ilfustino.com

Whole foods market has long been known for its attention to detail and loyalty to sustainable food products

and services. In September, Wfm became the first national grocer to provide a comprehensive, science-based sustainability rating system for wild caught seafood. In partnership with blue ocean Institute and monterey Bay aquarium, whole foods market now features a seafood rank-ing system with three ratings… green, yellow and red. This system is intended to make it easier for shoppers to make informed choices at the sea-food case. Green or best choice ratings indicate a species is relatively abundant and is caught in environmentally friendly ways. Yellow or good al-ternative ratings mean some concerns exist with the species status or catch methods and of course read would mean to avoid because the species is suffering from overfishing or the current fishing methods harm other marine life or habitats. By earth day 2013, Wfm will have discontinued selling any seafood from red rated fisheries. And what about farm raised seafood? Wfm requires third-party audits and traceability from

hatchery to market, and prohibits the use of an-tibiotics, added growth hormones, added preser-vatives like sulfites and phosphates, genetically modified seafood and land animal byproducts in feed. farmed seafood brands are required to car-ry the responsibly farmed logo to indicate seafood meets the higher standard. managers say they are more than happy to answer questions from customers who want to learn about where their seafood comes from and help them make the best choice possible. And when you make your choice the market will gladly marinate or even grill your fish at no charge while you finish your shopping.—Josh Richards. Photo by Shelly Vinson.

F IRSTS

Color codedshopping

Whole Foods Market Seafood team leader Mike bradberry

2 TB 365™ extra Virgin olive oil 2 shallots, minced 2 garlic cloves, minced 1 Serrano chili, seeds & ribs removed, minced 1 ½ tsp 365™ organic Cane Sugar 2 TB 365™ organic Soy Sauce 1 TB red wine vinegar Pulp from 10 finger limes 1 TB organic cilantro, chopped 2 TB organic chives, chopped 12 raw oysters, shucked (from hope Ranch, Santa Barbara mariculture) Pinch of sea salt 2 Cups of Kosher Salt or ice (optional)

for the vinaigrette: heat the eVo in a sauté pan over medium heat. Add the shallots, garlic & Serrano chili, and sauté until the shallots are softened, about 2 minutes. Add the sugar, soy sauce, red wine vin-egar, and then stir until the sugar dissolves. Remove from heat and stir in the finger lime pulp, cilantro and chives. Let cool to room temperature. Rinse the oysters under cold water and then shuck, leaving the flesh in half the shell. Arrange the oysters on a bed of Kosher Salt or ice. Spoon the vinaigrette over each oyster, sprinkle with sea salt.

hoPe ranCh oysters wIth fInger lIme VInaIgrette (Serves 2-4)


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 HundredYears

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

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



santa BarBara

C e r t i f i e d

FarmersMarket

(805) 962-5354www.sbfarmersmarket.org

S U N d A Y SCAMINO REAL MARKETPLACE

In Goleta at Storke & Hollister10:00AM–2PM (YEAR ROUND)

t U e S d A Y SOLD TOWN SANTA BARBARA

500 & 600 Blocks of State St.4:00–7:30PM (SUMMER HOURS)3:00–6:30PM (WINTER HOURS)

W e d N e S d A Y SHARDINg SCHOOL

1625 Robbins Street 3:00–6:00 PM

t H U r S d A Y SgOLETA

Calle Real Center - 5700 Calle Real3:00–6PM (YEAR ROUND)

CARPINTERIA800 Block of Linden Ave.

4:00–7PM (SUMMER HOURS)3:00–6PM (WINTER HOURS)

f r i d A Y SMONTECITO

1100 & 1200 Block of Coast Village Rd. 8AM–11:15AM (YEAR ROUND)

S A t U r d A Y SDOWNTOWN

SANTA BARBARACorner of Santa Barbara & Cota Streets

8:30AM–12:30PM (YEAR ROUND)

Friends • Flowers • Food • Fun

8 markets 6 days a week

rain or shine

Spring ForagingTop Three “Picks”By Laura Kirkley

I spent seventeen wonderful years in Massachu-setts where spring meant you could finally get outside, the snow was gone and things were

growing. My son James and I would go foraging for what nature was providing - fiddleheads. We didn’t have to go far for the fiddleheads, which grew in abundance on our property, however, so did the skunk cabbage. We would return to the house ill smelling but laden with fiddleheads. It was worth it! We’d have to work hard for the asparagus but we could muster up enough for a meal or two. We began our arugula education when we arrived in California, James, at thirteen, didn’t like the peppery taste. However, he had read somewhere that a child’s taste buds change every seven years. Needless to say with this knowledge he pronounced arugula delicious on his fourteenth birthday. Arugula (a.k.a. Rocket, Roquette, Eruca Sativa) is a cool-weather crop. Long days and warm weather make it bolt, or flower, and bring an unpleasantly bitter flavor to the leaves. Wild arugula is foraged in spring and again the fall. It is rich in vitamin C and potassium. Asparagus Although asparagus’s peak season is considered to run from April to May, in warmer climates, the green spears can appear as early as February. Note that thickness in no way indicates tenderness. Tenderness is related to how the plant is grown and how soon it is eaten after harvest, not the spear size. In addition to being easy to prepare—as-paragus packs a whopping 114% of recommended daily allowance (RDA) per 1 cup serving of vitamin K, which is important for bone health, and nearly 66% RDA of foliate, which helps maintain a healthy cardiovascular system. Fiddleheads (a.k.a. Fiddlehead Greens, Fiddlehead Ferns) are available in early spring. Not only good for adding a touch of whimsy to floral arrangements, fiddleheads ac-tually taste quite similar to asparagus and offer many of the same health benefits. Specifi-cally, the ferns are an excellent source of vitamin A, which is important for eye health, and a good source of vitamin C, making them a popular choice for warding off scurvy! In addition, the ferns provide some fiber and are also rich in iron, potassium, niacin, riboflavin, magne-sium, and phosphorous. Foraging for fiddleheads is a favorite spring activity in many areas where they grow. If you’re not a forager, fiddleheads can be found in the spring at farmers markets or grocery stores.—Laura Kirkley is the owner of IL Fustino located at 3401 State St. 805-845-3521.

F IRSTS

Arugula, Roasted Tomatoes, Fennel & Fresh Mozzarella Salad“The taste of a dish for which you need ol-ive oil will be as good or as ordinary as the oil you use. A sublime one can lift even modest ingredients to eminent heights of flavor; a dreary oil will pull the best ingre-dients down to its own level.” Marcella Ha-zan, cookbook author & food writer

½ pound grape or cherry tomatoes 2 bulbs fennel, cut in half, cores/stems removed, and shaved extremely thin ½ lb. baby arugula ½ lb. fresh mozzarella cheese, sliced ½ inch thick ½ cup il Fustino Frantoio Extra Virgin Olive Oil

Salt & freshly ground pepper Additional il Fustino EVOO for dressing Parmesan cheese, shaved for dressing Lemon Wedges for dressing

Tomatoes: Preheat oven to 350 degrees. Drizzle tomatoes with il Fustino EVOO, salt & pepper—toss to coat and turn onto shal-low foil lined pan. Bake in preheated oven for 20 minutes. Remove from oven and al-low to cool.

Salad: In large salad bowl toss together: arugula, fennel, Mozzarella cheese and tomatoes. Plate salad, dress with il Fus-tino EVOO, pinch of salt and grind of fresh pepper. Garnish with Parmesan cheese and lemon wedge



805.965.7985 phonewww.carrwinery.com

414 N. Salsipuedes St.Santa Barbara, CA 93103

Open Daily for Tasting 11am - 5pm

Happy Hour SpecialsThursday - Saturday

5pm - 8pm

Come in and experience the art of making wine.

Winery & Tasting RoomDowntown Santa Barbara

Pinot Noir -Pinot Gris - Rose - Syrah - Grenache - Cabernet Franc‘

top

cella

rs

wine country

Kunin SyrahDeep colored and fruity with just the right sweetness for a hearty meal. Hand crafted by owner Seth Kunin, this wine is a can’t miss.

El Chaparral De Vega Sindoa 2008 Grenache Mage from vines 60 to 100 years of age. Exotically perfumed bouquet displays black raspberry, cherry compote, licorice and dark chocolate, plus a sexy floral overtone. Finishes with strong clarity and mineral snap. Year in and out, this is a great value! Available at the Winehound.

Verdad This wine is 75% Tempranillo, 15% Syrah and 10% Grenache. The Tempranillo was farmed organically at Ibarra-Young Vineyard in Los Olivos. The Grenache was farmed biodynamically at Purisima Mountain Vineyard in Los Olivos and the Syrah is from the Bien Nacido Vineyard. Tempranillo makes a bold, earthy, somewhat tannic wine with lots of chocolate and spice. Available at the Wine Cask.


These and other fine wines are available at

the Winehound 1221 Chapala St., 805-845-5247 and Whole FoodS Market 3761 State Street, 805-837-6959.

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

Kunin Pape Star 2007Seth Kunin’s specialty brand is a combination of Grenache, Syrah and Mourvedre which gives it the meaty first sip and a rich, fruity finish you’re looking for when dining on steak. Delicious!

Fess Parker Pinot Noir 2006Rich in color and bursting with flavors of spice, cranberry, light blueberry and strawberry. This wine displays great balance and a lingering finish. Perfect with rack of lamb.

Consilience Syrah 2006This wine racked up votes from all angles. Catering chefs, private chefs, restaurant owners and wine shops all gave a big thumbs up as a perfect pair to any steak, chop, rib or even Tri-Tip at your next BBQ event. The aromas are deep and very concentrated, yet silky with black liquorice, cherry tones and a long, smooth finish that will put a smile on your face. A great deal, too! With a retail price point of under $17, it just might be the best valued syrah in the state. If you can find a case, buy it!

by LyNETTE LA MEREPure Joy Catering Executive Chef

COOKING AT HOME

Bring that joie de vive from the outside world into the kitchen!


Spring into High Gear

Spring is the season when life blooms and love is in the air. With its endless passion and pos-sibilities, nothing so emulates love as cook-ing. This is the time when we all deserve

to live a little and let our senses loose in the kitchen. Whether it’s a full family affair or a spectacular meal for two, this is the time to smell, taste, touch, indulge and share... The following are a sampling of recipes to help bring that joie de vive from the outside world into the kitchen.

Grilled VegetablesI use a cast iron grill pan with a lid. They can be made well in advance and held at room temperature.

2 carrots, sliced lengthwise 2 zucchini, sliced lengthwise 1 fat pinch of tarragon 2 T. olive oil juice of 1/4 lemon salt and fresh ground pepper to taste

Place veggies in a bowl and toss with oil and season-ing. heat grill pan over high heat and grill veggies till seared lines appear on both sides, still crisp-tender.

Pheasant with Fresh Mintand Apricot Brandy Sauce(Serves 2 and doubles easily)Have all ingredients and the rest of the meal ready to go before you start. It should be the last thing you do before eating.

To saute the pheasant breasts: 2 whole, de-boned pheasant breasts 2 cloves garlic 1 T. ground red chile 2 T. flour 2 T. olive oil 1 tsp. butter

To make the sauce: 3 cloves garlic 1 tsp. butter 1 tsp. ground red chile 1/4 tsp. oregano 1/4 tsp. thyme 2 tsp. sugar 3 sprigs fresh mint, minced 2 tsp. flour 4 ounces apricot brandy 2 dashes worcestershire sauce 2 apricots (fresh or canned) room temperature, sliced 2 sprigs fresh mint, garnish

Saute the breasts. Rub the breasts on both sides with garlic, ground red chile and salt and pepper to taste. dust with flour. heat a heavy skillet to nearly smok-ing and add the oil and butter. Saute the breasts until barely done, remove and keep warm.

(continued)


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



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

make the sauce. Add to the pan the garlic, ad-ditional butter, chile, herbs, sugar and mint. Saute to-gether 1-2 minutes over medium high heat. Add the flour, sauteing another minute and deglaze the pan while stirring with the Apricot brandy and Worcester-shire sauce. Lower heat slightly and simmer several minutes until thickened. To serve: Place breasts on warmed plates, spoon sauce between them and garnish with apricots and mint sprigs. Serve with beaten potatoes, fanned, grilled vegetables and a tossed mesclun salad.

Beaten Potatoes(Serves 2)These too can be made in advance and held in a small casserole dish in a 350 degree oven until ready to serve. You can crank up the heat the last few minutes to get browned peaks on the top.

1lb. russet potatoes, peeled coarsely, cubed 1/2 cube butter, melted pinch of cayenne pepper pinch of nutmeg 1 T. butter

Boil potatoes in salted water until tender. Beat with butter, seasoning and salt and pepper to taste. Transfer to a small casserole and dot top with butter. hold in oven until read y to serve.

Braised Chicken Provençal(for two)This is grown-up food, richly, sensually flavored. Won-derful served with a wide ribbon pasta or Crestedi Gal-lo and a simple butter leaf salad tossed with balsamic vinegar and olive oil.

2 slices bacon 3 lbs. skinned chicken parts, dredged in flour, salt and pepper 1 sliced brown onion 1 tsp. fresh garlic 1/2 cup red wine (or madeira) 14 oz. can plum tomatoes (don’t drain) , coarsely chopped after in the pot 1/2 sliced red bell pepper 1 sliced yellow bell pepper Zest of half an orange 1/2 tsp. each thyme, rosemary, fennel seeds, turmeric 1/4 tsp. crushed red pepper or cayenne 1/2 cup kalamata olives 3 tbs. minced fresh parsley

Preheat the oven to 325 degrees. In a large saute pan (with a lid), cook the bacon. Remove it and brown the chicken. Remove the chicken from the pan and saute the onions. When the onions are translucent, put all of the ingredients except the olives and parsley into the pot. Bring to a boil with the chicken. Cover and bake

COOKING AT HOME(continued)


our farm-raised

seafoodat whole foods market ®

No other grocery store or fish market works as hard as we do to help keep farmed seafood and the environment healthy. This logo indicates that the fish or shrimp at Whole Foods Market® has been third-party verified to ensure that our strict standards are being met.

3761 State Street & Hitchcock Way, Santa Barbara, CA 93105805.837.6959 wholefoodsmarket.com/santabarbara

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1WFM_SBfoodhome_Spring11.pdf 1 2/10/11 4:09 PM

in the preheated oven for 1 hour. Transfer the chicken pieces to a servingplatter, keep warm. Skim the fat off of thesauce. Add the olives and parsley, boil and stirfive minutes. Season with salt and freshlyground pepper and pour over the chicken.

TapenadeGreat with a champagne toast! This olive spread has an incredible flavor, is very quick to make and holds well several days. Bring to room temperature before serving.

1 cup pitted kalamata olives, drained 3 to 6 cloves garlic 2 tbs. lemon juice 1 tbs, chopped parsley 2 tsp, drained capers 1/2 tbs, Dijon mustard 1/2 tsp, dried thvme 1 tsp good olive oil

Process all except the oil, pulsing. To incorporate: Add oil through the feed tube while pulsing. Serve with baguette slices brushed with olive oil and toasted. Can be prepared ahead.

Sensuous Warm Crab Salad(Serves 2)Two excellent wine choices to accompany this meal are Gewurztraminer ‘01 or Muscadet Reserve ‘01 by Cha-teau du Celera—both under $14.00 a bottle.

1 large head butter lettuce 1 large ripe avocado 1 large ripe, fragrant mango 1/2 red bell pepper 1/4 cup diced red onion 1 lb. fresh crab meat Lime Vinaigrette (recipe follows) 1 head Belgian endive

Advance preparation (up to 1 hour before serving): Wash, pat or spin-dry the butter lettuce. Separate the endive spears. discard any limp outer leaves, then gently peel off the leaves. (Cutting off 1/4 an inch of the core end periodically will make this task a bit easier. Cut the red bell pepp er, mango and avocado in to 1/2-inch chunks and place these into a bowl with the torn lettuce and red onion. Prepare the lime vinai-grette and then pour it into a medium-sized saute pan. Set aside at roomtemperature until ready to use. Ten minutes before serving: Set a small pot of wa-ter to boil on the stove. distribute the salad onto two large plates. Garnish with endive spears around the outside. flash-blanch your crab meat by plunging it in to the boiling water for a slow count of 30, then quick-ly strain it well. At the same time, heat the vinaigrette until you see the first few bubbles pop up, remove from heat and toss in the hot crab. Blend this mixture and top the two salads with it. Serve immediately.


Mitchell SjervenThe Mayor of Downtown Dining

hile finishing his studies in international law as an intern at the European Parliament, Mitchell Sjerven had an epiphany: “I was working for a human rights lawyer from the UK and realized that most of the law was centered on problems and conflicts and bad news… I realized my personality was better suited to the good news industries. That said, I’ve gained a lot of respect for those in the professions such as law.” Sjerven decided then and there that the restaurant industry was what made him happy, and for the past 31 years, mostly in Santa Barbara that’s exactly what he’s been doing. He’s worked every position in the house, from dishwasher to line cook to host to head waiter. The only thing he’s never been is a chef… then again, he’s hired dozens of them over the years. Sjerven has conceptualized and opened four world-class restaurants in Santa Barbara and been a consultant to many more. He’s served on numerous civic boards including three terms of three years each for the Convention Bureau, as president twice and marketing director once. He was the restaurant liaison to the Greater Santa Barbara Lodging and Restaurant Association and served two terms as Commissioner for the Santa Barbara Events and Festivals Commission. Some industry insiders refer to him as the “Mayor of downtown dining,” indeed, a leader and a major advocate to the ever-growing Santa Barbara restaurant scene. When he’s not working his typical 60-80 hour shift at his current restaurants, Wine Cask and Bouchon, you’ll most likely catch him kicked back in a comfortable chair with a glass of wine waxing eloquently about the industry he loves and where it is going.


You’ve dined at restaurants all over the globe. What’s your favorite(s)?many of the ‘top’ restaurants in the world—french Laundry, Charlie Trotter’s and el Bulli—make most ‘Best Restaurants’ list and collectively serve as a sort of ‘foodie bucket list’. my favorite restaurants, though, are those I really cannot wait to return to… not necessarily because the food was the greatest of all time, but rather that they succeeded in creating an environment that transports you to another place.

Have you brought any of that experience back to your own restaurants?Absolutely. Like any business owner, regardless of profession, I am constantly looking at ways to be better at what I do. I see innovation everywhere and never fail to bring back ideas on service improvements, perhaps a detail that improves some aspect of the dining experience or a manner in which to present something classic in a new and exciting way. Some of my favorites over the years include the guest check presenter at Gotham Bar & Grill in NY, which was custom-printed and cut on the inside for the insertion of the restaurant business card and the guests credit card. It also doubles as a gift certificate and printed restaurant recipe holder. The offer of a lap blanket at a restaurant in Portland and perhaps my all-time favorite, the use of frosted glassware for sparkling water and clear for still water so staff would never pour the wrong water in the wrong glass. The hotel experience is another fertile field for harvesting equally useful ideas on how to improve service that easily transfer to the restaurant level. At Bouchon and Wine Cask we refer to the level of service we strive to offer as ‘Concierge Level’ service. What this means in practice is that we are willing, and staff is enabled, to exceed guest expectations when responding to requests for information. Questions about recipes are met with printed copies and well-wishes on the results, help on how to get from here-to-there is provided in the form of printed directions and queries about which wineries to visit are met with a free copy of the Santa Barbara County Vintner’s Association map with several circled recommendations based on the wines they enjoyed that evening in the restaurant.

If you could open a restaurant in any city in the world besides SB, where would it be?There are very few places that rival the unique beauty and special character of Santa Barbara but of those I’ve visited Sydney, Australia is at the top. While much bigger, Sydney still has a certain charm even while providing all the trappings of a big city. Proximity to wine country and a newly-discovered passion for exciting food make it a sister city in my mind. I could also see much later in my career a small bistro in the South of france—cliché, I know, but the simplicity of ingredients while maintaining a reverence for ingredients, a pace that matches my philosophy on the enjoyment of food, the storied wine history and the love of language all make it a popular fantasy.

What makes a great chef?A truly great chef is one who can effectively communicate exactly what the processes are to achieve the standards that kitchen has set to the staff. A far too common question in the restaurant business has always been ‘is the chef in tonight?’ If you are open for business there should be no drop in quality based on who is on staff that night. I love the respect Julia Child always paid the profession, correcting anyone that referred to her as ‘Chef’ by indicating she was not a ‘chef ’ but rather a ‘cook’. “A chef” Julia would say “is someone who runs a professional kitchen and has a staff to manage”. This requires a firm grasp of the culinary techniques you expect your staff to employ and the patience to oversee, correct and nuture talent—not scream at your ‘underlings’, as portrayed often on ‘reality’ TV. What makes a great server?easy. Know when to be there and when to not. Ultimately, the first job as a server is to read your guest and respond to their individual needs. You have to be a chameleon. Are they deep in conversation? Keep the interruptions to a minimum and earn praise for unobtrusive service. have they asked a litany of food and wine questions before even placing their order? Be the encyclopedia that can provide expert and accurate descriptions of the menu and wine list. Start by introducing themselves and want to know ‘what you plan on doing with your life’? make new friends and enjoy the lovely comment card they leave on what a wonderful person you are.

What makes a great wine?In a word, balance. Too much is never a good thing—think heavy-handed on the oak or over extracted fruit bomb—but less is not always more, either. many in the industry now are influenced by the formidable power of the media to shape purchasing decisions in a major way via the scoring systems that influence much of the general public. This has many otherwise reasonable wine makers to follow the trends and scores, which swing like a pendulum over time, instead of letting the grapes speak to them. one of my favorite phrases former Chef Charlie fredericks liked to use at Bouchon was ‘if you listen hard enough the food will tell you how to cook it.’ In this way wine making and cooking have a very strong bond—quality ingredients not over-handled. melville wine maker Greg Brewer often refers to careful selection of perfect grapes and their subsequent handling as being the sushi chef who works with ‘toro’ or tuna belly: don’t drown it in soy and mask it with wasabi. In many countries gratuity is included in the price. do you think the U.S. is headed that way?Possibly, but I doubt it. Some of the very high-end, consistently busy restaurants in the U.S. have gone to a service charge instead of a standard gratuity, primarily to shrink the income gap between kitchen and service staff, but this is not a trend with legs yet. Charlie Trotter’s began his eponymous Chicago restaurant with the belief that if all staff were earning the same, say, $50,000/year that they’d work well as a team and

(continued on page 62)

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For nearly 30 years Sjerven has been a driving force to the Santa barbara dining culture.


the shrimp and scallop skewers at Opal.(Photo by ashley renée)

ON THE COVER


Since ancient times skewered foods rockby Sunny PetersenPhotos by Ashley Renée, Shelly Vinson, Michael brown, Eliot Crowley and Lindsey Eltinge

Stick That!


trattoria Mollie

Petite Valentien

Seagrass

Fishouse

ON THE COVER

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


T he origin of the kebab or satay or shish kebab… basically anything grilled on a stick is a little sketchy. Some say it originated in the Near east and has a Parisian origin, while others insist that

it’s Asian. It’s invention may lie in the short supply of cooking fuel in ancient times making the cooking of large cuts of meat difficult. It’s been said that Turkish soldiers would roast their meats over an open flame using their swords, turning them slowly so as not to burn their hands and then eating them straight off the blade. If they were attacked their sword was at the ready. Shish kebab actually translates to goblets of meat roasted on a spit. Today we call them skewers and the tradition of cooking on an open flame continues. Whether the menu features beef or lamb, chicken or fish, the food just seems to taste better and plate magically when placed end to end with vegetables and herbs, making each bite a meal in itself. Today’s chefs have an endless array of skewer dishes, each one offering a new twist on an ancient method of enjoying food. The following are some samples of local offerings to tempt your appetite. Please enjoy!

Brewhouse despite its deceptively modest montecito Street exterior, this popular brewery-eatery houses a warm, vibrant ambiance and an amazingly diverse, delicious menu. many locals have undoubtedly enjoyed the famous Bacon-Wrapped Prawns appetizer. Come join the crowd and try a plate of these four giant prawns wrapped in smoked bacon and grilled on an open flame served with homemade BBQ sauce & spicy honey dipping sauce. They taste great with a West Beach Indian Pale Ale, or kick it up a notch with the habanero Pilsner. for reservations call 805-884-4664.

Wine Cask Situated in downtown’s historic el Paseo courtyard, Wine Cask embodies classy comfort and nostalgia as one of Santa Barbara’s long-time favorite restaurants. Indulge in the Grilled Backyard BBQ Steak Skewers at Intermezzo before seating for your main dining room reservation. Two skewers of marinated meyer Ranch Steak (organic grass fed meat, of course) are grilled together with farmer’s market red and yellow bell peppers, onions, and tomatoes over a bed of grilled frisee lettuce. dip these juicy morsels into one or all of three sauces—Gorgonzola cream, homemade BBQ, and the horseradish chimchurri in between sips of a nice Cabernet or the house Pinot Storm. for reservations call 805-966-9463.

Santa Barbara FisHouse Step into this charming, rustic beach house nestled in a lush garden setting on Cabrillo Blvd. and put yourself in the talented hands of Chef Reyes Chegue, the artist behind the delectable Seafood Skewers dinner entree. This creation is a combination of fresh halibut, shrimp, sea scallops, red and green bell peppers, mushrooms, red onion, pineapple, and cherry tomatoes (all fish and vegetable all cut approximately into one-inch cubes to ensure even cooking times). Assembled on skewers, the ingredients are brushed with olive oil and sprinkled with salt and pepper. They are then placed on the grill for approximately 4-5 minutes, and turned over and

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Fresco

the Harbor restaurant

Holdren’s

ON THE COVER


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

Great steaks!

LunChfrom

11:30amto 3:00pm

DiNNErfrom5pmDaily

512 state street santa BarBara 805-965-3363 1714-a newBury Park rD. thousanD oaks 805-498-1314

brushed with citrus butter (softened butter mixed with lemon juice, lemon zest, and parsley), then grilled for 4-5 more minutes. hint: As long as the pieces of fish are cut accordingly (1-inch cubes) you will know that the skewer is done when the shrimp are fully cooked. once done, the kabobs are placed over a bed of white rice, drizzled with Teriyaki sauce, and served with a fresh lemon wedge. enjoy with a light and refreshing Sauvignon Blanc or Chardonnay. If you prefer red wine, a light Pinot Noir would be fine. for reservations call 805-966-2112.

Fresco Cafe Sweet and bold simplicity characterizes the Grilled Shrimp & Salmon Skewered Salad developed by co-owner Adam Brouillard, and whipped up by Chef Jason Russell every Thursday. Three jumbo prawns are flanked by two generous pieces of Pacific wild salmon, all lightly seasoned and placed on a fresh salad of organic baby arugula tossed with a sweet basalmic vinegar reduction dressing, lightly breaded fried shallots, crumbled goat cheese, toasted pine nuts, and red and yellow teardrop tomatoes. enjoy this delightful entree with a dry Pinot Grigio while dining al fresco or in the charming indoor dining area!for reservations, call 805—967-6037.

Hobnob Nestled in Victoria Court, hob Nob is a comfortable yet chic modern-day tavern and lounge that combines cozy comfort with an urban accent. featuring affordable interpretations of Classic California Tavern Cuisine, Chef Luis Araiza also enjoys adventurous forays onto faraway exotic palates. Craving something Asian and spicy? Try the Grilled Chicken Satay with Thai Peanut Sauce as a tantalizing appetizer. The chicken breast is marinated in olive oil, garlic, ginger, orange juice, fresh thyme and rosemary, salt, and pepper. Grilled to juicy perfection, the satay is served with a Thai peanut sauce, comprising peanut butter, fresh ginger, olive oil, fresh squeezed orange, coconut milk, chives minced garlic, crushed black pepper, fresh oregano, and a touch of honey. hobNob recommends sipping fess Parker’s “hodge du Podge” Rhone blend in between succulent nibbles. for reservations call 805-564-7100.

Holdren’s Brick-lined walls and a gleaming old-fashioned bar beckon us into this downtown steakhouse and restaurant. feast on the Ultimate Bacon-Wrapped Prawns, which many would argue are as satisfying as a juicy steak. Revel in the generous portion of eight bacon-wrapped jumbo prawns skewered with red onions and bell peppers, then grilled with a signature homemade BBQ sauce for an irresistible and unforgettable taste sensation. This dinner entree comes with your choice of baked potato, garlic mashed potatoes, rice pilaf, french fries, or veggies. Can also be ordered with a steak for the ultimate in surf and turf, Choose among holdren’s extensive selection of Chardonnays to compliment this satisfying entree. for reservations call 805-965-3363.

Petite Valentien embracing the vision of a true french Bistro, this charming and unique restaurant is a true gem, and so is the Grilled escolar Brochette over Papaya mango Cucumber Salad. A hawaiian fish known

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Paradise Cafe the brewhouse

Meun Fan

ON THE COVER


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

for its lovely buttery flavor, fresh escolar is grilled with white mushrooms and red bell peppers and served over a delicious medley of refreshing sliced papaya, mango, and cucumber. The final pièce de résistance is a papaya-mango fruit coulis garnish. enjoy this french twist on a tropical dish with a fresh, light Pinot Blanc.for reservations call 805-966-0222.

Trattoria Mollie Gently gracing Coast Village Road in montecito, the lovely and charming Trattoria mollie is widely considered one of the “Ten Best destination & Special Restaurants in the World,” and Chef mollie Ahlstrand is known as the favorite chef to the hollywood stars. But beneath all this glitz is a cozy and inviting trattoria, where Italians traditionally gather for ambiance and fare more casual than a ristorante. The dish is a spectacular assortment of fresh salmon, sea bass, mexican prawns, scallops, zucchini, spices and served over a bed of farmers market arugula. mollie suggests a pairing of a local Chardonnay. for reservations call 805-565-9381.

Harbor Restaurant dramatic ocen views complement this elegant dish from the sea which features fresh white shrimp that are grilled over high heat and served with a mixture of Asian vegetables and mango salsa over a light saffron risotto. The dish is then finished with a caper butter sauce. The house recommends a crisp Sauvignon Blanc or a Pinot Grigio as a wine pairing to the meal. The harbor restaurant is located at 210 Stearns Wharf. 805-963-3311.

Seagrass New owner and chef Robert Perez gives a whole new meaning to fish on a stick…the Ahi corn dog with mustard soy dip. Amazing! Chef Robert makes what amounts to be an Ahi tuna sushi roll that is rolled in a corn meal batter and quickly fried. The cooking is just long enough for the batter to be done while the Ahi remains rare and moist. The dish is served with a spicy Asian slaw and dipping sauce on the side. A great pairing to the dish A Sauvignon Blanc, or if you’re in the mood, champagne. Seagrass is open for dinner daily. for reservations call 805-963-1012.

Meun Fan Thai Café There’s chicken satay, and then there’s the chicken satay at the meun fan Café on the mesa. You’ll be amazed the rich flavors this quaint little kitchen puts out. Strips of chicken (or beef) are marinated in a house-made Thai paste, then skewered and broiled in the oven. It is served with a house made peanut sauce, fresh chillies, cayenne pepper and garlic for the ultimate taste sensation. It’s the real deal and easy to fall in love with! Take-out is available. 805-882-9244.

Paradise Café You can’t say enough about the rich, smoky flavors of the oak wood grill. The skewers, in particular, hit your taste buds with a clean snap that is unique to anything else in town. Several skewer selections are available, including mexican shrimp, local mussels, top sirloin and salmon to name a few favorites. If you ask for a combination, the kitchen will gladly create. The wine list is extensive and local, but the best choice to pair with the oak grill just might be a margarita over ice. for reservations call 805-962-4416.

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the Ocean room and terrace at

Stella Mare

PRIVATE D INING


every now and again you just have to give your dining experience a bit of panache. A touch of royalty. You know, for that special occasion that requires a special venue. Private rooms can give you some options here… loud and boisterous, quiet and peaceful, strictly business or dark and secluded. You might be planning a family reunion or scrambling to find presentation arenas to impress 20 discrimi-

nating colleagues with just the right touch of professional elegance. Unlike commandeering a big table in the main dining room, an exclusive area gives the host control of practically every aspect of the event. You can ask for a personalized menu, selection of table settings and linens, music, wine options, and so on. And the best part is someone else gets to clean up. more and more the trend among restaurants is to provide just such a venue for all occasions. The following is a list of some great choices right here in Santa Barbara for when the standard eating arrangements just won’t do.

Get a Room! When the event calls for more

(continued)

the roosterfish room at Seagrass

PHOTOS BY ASHLEY RENÉE, SHELLY VINSON AND KEVIN STEELE

the Cork room at bouchon.

the riviera room at Wine Cask.

the red room at Holdren’s Grill.

the Cucini room at Olio e limone.


PRIVATE D INING

Ad for Food & HomeTwo Thirds page color ad4.875" x 10.00"For next issue Deadline: ????

Contact Food & Home

p.o box 20025santa barbara, ca 91320Phone: (805) 563-6780Fax: (805) [email protected]

3.22.10

PHOTOGRAPHY WORKSHOPOn a historic 18,000 acre working cattle ranch in Idaho

Limited to twelve participants max.Includes room & board in rustic lodge

Hiking, horseback riding, fishing

VISIT ELIOTCROWLEY.COM OR CALL 805.969.1704

ELIOT CROWLEY PHOTOGRAPHER


Stella Mare—The Ocean Room and Terrace.one of the more remarkable features of this room is the ambient light. A simple and beauti-ful environment for private social dining where guests can mingle on the terrace before being seated at the long elegant table. Seating for up to 20 people, the ocean room is one of three rooms featured at Stella mare along with custom menus and event planning assistance for all occa-sions. As with all Stella mare rooms, there is no room fee or minimum expenditure requirement attached to the price. for more information on private and corporate events contact the event planning team at 805-969-3415. Louie’s—Inside the Upham Hotel. Louie’s features two elegant rooms, one for large groups of up to 50 people and the other for more intimate parties of 6 to 15. Custom menus can be designed for all parties and palates with the emphasis being on California cuisine using the freshest available produce and local wines. The setting is inside the beautiful and historic Upham hotel which also offers state-of-the-art audio and visual capabilities for all types of corporate presentations. for more information call 805-963-7003.

Olio E Limone—Cucina Room. This room is one of the more stylish venues to entertain family, friends or business associates. executive chef Alberto morello has created five custom menus designed for parties of up to 40 people. The menus are each named after famous wine regions in Italy and are custom printed for each guest. Tables are beautifully set with fine linen and crystal and the personal staff are experienced and professional. At olio Pizzeria next door, a more casual setting is available at the Terrazza Room which features private space for up to 22 guests. menus and more informa-tion are available by calling 805-899-2699. www.olioelimone.com

Wine caskThe Riviera Room is truly a room to regal. The cork lined space provides elegant comfort with state-of-the-art audiovisual technology and the finest in service. The wine list is extensive with selections to fit any budget. Seating is available for 10 to 28 guests and the downtown location makes for a perfect setting for both corporate and social entertaining. for more information call 805-966-9463.

PRIVATE ROOMS(continued)

(continued)


the Green room at roy

PRIVATE D INING


Douglas Gheza associate 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 Street SANTA BARBARA

866. 974.6444 MONTECITO • SANTA YNEZ

www.designartstudios.net

Architecture

Interiors

Space Planning

Kitchens & Baths, etc.

Quality Products

Cabinetry • Tile/Stone

Full Service

Design/Build/Remodel

Estate Maintenance

DS_FH_winter•2010REVISED 10/20/10 3:16 PM Page 1

OpalThe private room at opal is adjacent to the restaurant and can accommodate 10 to 50 peo-ple comfortably. The staff at opal has expert experience in all types of functions whether it be corporate, birthday, wedding rehearsal or anniversary. Special menus are available as is audiovisual capabilities and a full bar. opal also has the capability for off-site catering and ban-quets. for more information on these and other services call 805-966-9676.

BouchonThe Cork Room has set the bar for private event dining in Santa Barbara over the last 15 years. The grand table (and it is grand) is designed to accommodate between 10 and 20 people in a setting that is perfect for any event be it social or corporate. State-of-the-art audiovisual equip-ment is available for lunch and dinner. The menu is a customized version of the restaurant menu and is personalized for each guest at each place setting. The staff and management are experts in this industry. for details call 805-730-1160.

SeagrassThe Roosterfish Room is designed to provide a one of a kind private dining experience for up to 20 people. The menu is a customized, stream-lined version of the Seagrass regular menu enabling guests to choose at the event rather than before. The wine list is extensive and per-fectly paired every dish. The room is available and equipped for any social or corporate meet-ing. Call 805-963-1012 for details.

Holdren’s GrillThe red room and hold friends Grill in Goleta seats up to 32 people in an elegant setting it is a perfect venue for anything from high-end corpo-rate to family casual. Audiovisual and projector screen capabilities are available, as are custom menus, additional décor such as flower arrange-ments and full bar. for larger parties of up to 50 people, holdren’s Grill patio features an outdoor fireplace and semi-enclosed seating. for reserva-tions call 805-685-8900.

Pastavino PatioIf you’re looking for a venue that offers the freedom of being outside and thus being as loud as you want for up to 55 people, this patio just might fit the bill. Big birthday parties are welcome as well as school functions, wedding rehearsals and any gathering that is looking to


(continued)


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.

134 East Canon Perdido (805) 965-7922 www.sojournercafe.com

OVER 30 YEARS OF GREAT FOOD

Combining creative homestyle cooking with fresh high quality ingredients has brought us recognition as Santa Barbara’s best restaurant for vegetarian and non vegetarian natural foods, desserts and local fine wines. Conveniently located in the historic center of town, we offer a unique dining experience, serving generous portions at reasonable prices in a comfortable, friendly atmosphere.

maximize value. Seating is semi-enclosed and the patio is heated as you are encouraged to dine under the stars. for reservations call 805-685-7300.

Blue AgaveThe entire upstairs to the restaurant is available for parties of up to 40 people. or a semi-private table can be arranged for up to 20 people. The room is perfect for birthdays, business meetings or even spe-cial themed parties. Lounge seating and fireplace are also available. for more info call 805-899-4694.

Holdren’s DowntownThe red room and hold runs downtown seats up to 12 people comfortably and is a perfect venue for a family get-together or a corporate lunch. Special menus are available to meet most time frames. details call it 805-965-3363.

RoyThe Green Room is a pure statement to the eclectic ambience and flavors found in this downtown res-taurant. The room seats up to 20 people comfortably and requires no booking fee. The full menu of the restaurant is available to each guest and customized menus can be prepared in advance. The venue is


louie’s at the upham


www.dennisallenassociates.comGeneral Contractor License # 503300

Thirty years of building custom Santa Barbara homes.

Bringing value, quality & elegance to every project.

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

excellent for art openings, social meetings and clubs and is available for late night bookings. for more information call 805-966-5636.

Trattoria Molliethe private room is next door to the main restau-rant and is available for lunch and dinner. menus are customized to taste and audiovisual equip-ment is available at additional charge. for more information call 805-565-9381.

CavaThe La Cavita Cottage has seating for up to 14 guests and offers preset menus to ensure the opti-mum dining experience. The terra-cotta walls and round dining table offer a cozy setting for birth-days, wedding rehearsal dinners and reunions. for details and information regarding larger par-ties of up to 50 people call 805-969-8500.

Mimosa— The private room at this cozy neigh-borhood eatery seats up to 27 people and is perfect for reversal dinners, business presenta-tions or club meetings. Custom, but set menus are required for parties of 15 or larger and there is a $25 fee for the room. Call 805-682-2272 for details.

CONDOR CRUISES Party and dinner cruises aboard the Condor express— a high speed catama-ran that is perfect for corporate events, family outings, wedding, or fund rais-ers— either on the coast or at the is-lands. the vessel is certified for up to 149 passengers, 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, condorcruis-es.com

CORK ROOM AT bOUCHONthe Cork room is a private dining room for groups of up to 20 guests. Corpo-rate and private parties are welcome. You will find an excellent array of wine country cuisine paired with local Santa Barbara wines for truly wonderful and unique dining experience. 9 West Victoria St., 805-703-1160www.bouchonsantabarbara.com

CUCINA ROOM AT OLIO E LIMONE RISTORANTEthe 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 exclusivity and privacy of your very own olio e limone dining ex-perience. enter and you will find an at-tentive service staff, beautifully set table and complimentary printed menus. We have created five dinner menus named after some of our favorite italian wine regions to help in the decision-making process. a luncheon menu is also avail-able for lunchtime events. Private dining is also available at the terrazza room at olio Pizzeria for up to 22 guests.11 & 17 West Victoria, 805-899-2699, olioelimone.com

EMILIO’Semilio’s is a great choice for your next private dining occasion. available for corporate lunches, rehearsal dinners and even off-site catering. emilio’s knows how to make your next special event memorable. 324 W. Cabrillo Blvd., 805-966-4426, emiliosrestaurant.com

EVENTS by STELLA MARE’Sevents by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic


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 dining

State Street, with beautiful views of the Santa Ynez Mountains. the décor is French Provencial meets San-ta Barbara style, typifying the term “casual elegance”. events by Stella Mare’s is the perfect setting for re-hearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate semi-nars, 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 ave., Santa Barbara, (805) 969-3415, stel-lamares.com

OPAL RESTAURANT AND bARopal restaurant and Bar can accommodate in-house parties from 10-120, and we have extensive experi-ence in serving corporate functions, birthdays, wed-ding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts. Whether 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 flaw-less style that anticipates every situation and creates a great experience for you and your guests.1325 State Street, Santa Barbara(805) 966-9676, opalrestaurantandbar.com

ROOSTERFISH ROOM AT SEAGRASSthe roosterfish room is designed to provide a mem-orable private restaurant experience. Comfortably accommodating up to 22 guests this room offers it’s own private heating, air conditioning and music con-trols, providing guests with the ultimate in comfort. a streamlined version of the Seagrass dinner menu is exceptional, and gives a restaurant-quality experience in a private environment. 30 east ortega St., 805-963-1012, www.seagrassrestaurant.com

SANTA bARbARA EVENT LOCATIONSthis site is a Free one stop shop for special event loca-tions. View all of the incredible venues Santa Barbara County has to offer and find their contact information too! 710 east haley Street, Santa Barbara, (805) 963-4205, santabarbaraeventlocations.com

CateringCREATIVE SERVICES CATERING & EVENTSCreative Services Catering & event Planning, inc. is ex-perienced, professional, fully licensed and insured. a full service catering company with years of experience in private and corporate events, all of their menus are “create your own” so you may customize your selec-tions— costs will vary based on menu selection, style of service and additional services selected. Contact Creative Services Catering to create your perfect event! (805) 965-912, creativeservicescatering.com

ELEMENTSWhen looking for a caterer for your next special event, you need the assurance that the caterer has the experi-ence and expertise to provide the highest level of food and service. You can trust the elements catering team to deliver, from planning and preparation through the final dessert on your special day. From an intimate event at elements restaurant to a party for 500 at a lo-cal estate, elements catering will oversee every detail. to book your next event call 805-884-9218.

EVENTS by PHILIPPEevents by Philippe is full service catering, wedding, and event production company dedicated to the art of creative culinary designs. With extensive experience in the industry and services to cover all your event needs, events by Philippe provides outstanding service and spectacular events.421 east Cota Street #2, Santa Barbara (805) 687-3979eventsbyphilippe.com

PURE JOy CATERING, INC. Pure Joy offers full service catering for the Santa Barbara tri-County areas. Flawless event planning, 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

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3315 State Streetlocated in Loreto Plaza

805-569-2400

1324 State St. in Arlington Plaza805-892-2800

www.renaudsbakery.com

Simple Elegance, Classic Delicacies


PRIVATE DININGin the Roosterfish Room for up to 20 guests

CoAsTAl CuIsINE

[email protected]

30 East ortega street • santa Barbara • 805.963.1012


PiPe Down!even though there are almost

limitless variety of pipes in the world, if you smoke one

you know that finding the right pipe for you can be a challenge. There are more than 100 standard shapes not to mention all the freelance work out there, and depending on what era you come from will depend a lot on what shape and material pipe you choose. Prices vary too. You can spend up to $10,000 on a custom pipe or as little as five dol-lars for an over-the-counter model. most serious aficionados choose a pipe the same way they would choose a watch or any other person-al accessory. So take your time, relax and have fun.—RB

For a great selection of pipes, tobac-cos and accessories drop by Santa Barbara Cigar and Tobacco at 10 W. Figueroa St. downtown. 805-963-1979.

The home front

gourmet Dog treats

Specially baked for the canine in your family, you will be amazed at the wonderful delights in our pastry case. The cookies are beautifully decorat-

ed with yogurt frosting and flavored with either peanut butter or chicken. Also available are wheat, corn and soy free cookies flavored with natural honey and oats. All the bakery goods are handmade in the U.S.A. using quality human grade ingredients. The cookies smell so good, your dog will think you baked them yourself.

Available at: OffLeash – where pets meet style, 1103 State Street, Santa Barbara, 805-957-4500, www.offlea-shstyle.com

Big sounD For a small PlaCe

You asked for it. And now you’ve got it. The 805 diamond from Bowers and Wilkins is an industry world-first – the only speaker

of its size and type to incorporate true studio-grade technology in the form of a diamond dome tweeter. experience remarkable, lifelike sound from a discreet speaker that fits almost anywhere. diamond dome tweeters have long been consid-ered an exclusive luxury in the world of audio – a refinement to be reserved only for the most ex-pensive, studio-sized loudspeakers. No longer. The 805 diamond is nothing less than a revolu-tion in speaker design: the first speaker of its size and at this price point to come with a diamond tweeter. Small but perfectly formed, the 805 dia-mond will fit almost everywhere. Tucked away on a bookshelf or positioned on its specially de-signed stand, it’s perfect for smaller listening spaces. And it will serve equally well as the rear channels of a home theatre system, bringing su-perb, breathtakingly realistic sound to places you never thought possible.

805 Diamond speakers can be purchased at Mis-sion Audio and Video. 1910 De La Vina Street, Santa Barbara. 805-682-7575.


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 12/31/11)

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

805.884.9955Lic.#938822

Exclusive inventory includes:

Tatuaje • God of Fire • Opus XRoom 101 • Sencillo

Distinct selection of accoutrements:

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

10 West Figueroa • 805-963-1979


You might be asking what would inspire anyone to spend $98,000 on a bed. Then again, why would anyone spend $98,000 on a car or a boat or anything that they could buy for a fraction of the cost somewhere else? Knowledge maybe? Tradition and quality, perhaps? for nearly 150 years hastens has

been in the business of creating and researching the perfect nights sleep. They estimate the average person spends about 25 years of their life…a third of their time on earth, in bed, and that being said, it makes no sense at all to spend those hours struggling, sweating and enduring the discomfort of a poorly made bed. enter the Vividus… from the Latin “full of life”. “It’s without doubt the finest bed ever made,” says Clifford hodgson, general manager of Santa Barbara mattress, pointing to his latest Vividus showroom model. he says every Vividus is unique with each bed taking over 160 hours to build and is made entirely by hand using only natural materials. “Instead of using the least expensive materials and methods for your bed, they are using only the best,” says hodgson. “This ensures that you’re getting the best possible sleep for your money because the bed is designed to last a lifetime.” hodgson also points out that luxury hotels like the Beverly hills hotel have been

featuring hastens products for years and suggest giving them a test sleep by staying there. of course buying the top-of-the-line model is not in everyone’s budget, which is why hastens offers several lines that are less expensive with a starting

price of just under $7000. hodgson says that the materials in the lower-priced models are the same as the Vividus, just not as prominent. “most

people don’t have a problem falling to sleep,” says Rogers. “The research shows the problem is staying asleep

and that’s where the hasten’s products, all of them, really shine. The true

investment value is in a great nights sleep and they

back it up with the research, the testing, the design and the personal attention. We’ve been selling

more and more of these beds as people are finding out just how great they are.”

For more information on these and other sleep systems visit Santa Barbara mattress at 909 De La Vina Street. 805-962-9776. www.santabarbaramattress.com

The luxury of sleep

U P G R A D E S


www.luckys-steakhouse.com

Santa Barbara, CAwww.TelegraphBrewing.com

Your new holiday tradition

Winter AleA beer inspired by Mexican hot chocolate,

brewed with cinnamon, allspice, and Ancho chili peppers

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

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


For nearly 40 years Wm ohs has been creating and manufacturing handcrafted, luxury level cabinetry. Recently, the company has expanded its line to include a more affordable and contemporary appeal with the introduction of its Architectural and designer series. This series features clean, simpler details while staying true

to the brand of fine craftsmanship. The cabinets are 100% American-made. In earlier years, the company model was to infuse an antique look to the cabinets, but with a modern design and function. In this kitchen, the cabinets are showcased in stainless steel for a completely modern look. The Lem Piston barstools and Carrara marble coun-tertop complete the design. The marble has a light gray finish with heavier grey veining. The veining can help hide wear and tear on the stone while adding to the character. The popular Lem Piston barstool offers a sculptured look while at the same time giving the kitchen a linear, less cluttered design. The stools can be adjusted up or down and have a swivel function. “We’ve been working with Wm ohs for over 30 years and these new designs are truly exciting,” says kitchen designer marjorie Gheza, owner of design art studios. “The finishes are unmatched.” Gheza says the cabinetry can be incorporated into other rooms of the home including bathrooms, entertainment centers and even storage, if the client desires a seamless design throughout the home.

For more information on Wm Ohs cabinetry or to make an appointment at the showroom, contact DesignArt Studios at 805-899-2349 or 866-974-6444. www.designartstudios.net

Days of MODERN…

U P G R A D E S

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Garden Decor

Distinctive Art

Fine Antique Reproductions

Classic EuropeanHardware

Antique TilesOffering a Fine Selection

of French Fountains

Open Mon-Sat 10 a.m. to 5 p.m.Sun 11 a.m. to 3 p.m.

2360 Lillie Avenue • SummerlandTel. 805-695-0910

Carolina Pierpont, proprietor

A N T I Q U E S

Winter hours Tuesday – Saturday 11-4 • Closed Sunday and Monday

ANTIQU ES GAR DE N ART FOU NTAI NS

Visit our new showroom at 2500 Lillie Avenue in Summerland 805-695-0910

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


t he iconic Airstream gets grins from Golden era old-timers who recall crisscrossing the country from mt. Rushmore to Plymouth Rock in their Bonneville station wagons and “drag-a-longs.”

Today, a remodeled 1978 Airstream is the home, office and “front-door-to-the-great-outdoors” for this nostalgic 27-year old Santa Barbara-based architect. So, why did he remodel a 150-square-foot trailer in his spare time while designing million dollar villas by day? “It challenged me,” says matthew hofmann, sitting on the stoop of his silvery mobile abode. “I’m at this point in my career when I need to be stretched—it’s how I do my best work.” hofmann is clearly onto something big with his small and ef-ficient high-tech dwelling. odds are your grandfather owned one of these ubiquitous travel trailers—and except for the imac mounted on the wall and the hi-definition printer in the drawer, hofmann’s updated creation hasn’t wandered far from its 75-year roots. Airstream’s been around since 1936 when these smooth-skinned aluminum bodies rolled aerodynamically off the Chicago production line. They temporarily stopped production in 1938 when the new lightweight material was needed for World War II. many are still on the road today. “ever since I was nine years old building a five-story tree house I’ve been reclaiming old stuff and making it usable.” hofmann spent the past eight months “…more hours than I care to admit,” single handedly restoring the 25-footer. The finished product is not only beautiful, but it’s efficient. “It’s got everything I need, and nothing I don’t,” he says. “This is labor-intensive work,” says hofmann, who says saving mon-ey was his primary motivation. “I left a 9 to 5 job to start my own firm and, naturally, I wanted to reduce my overhead. This was a good way to do it.”—RB

Hofmann Architecture is a local firm (805) 618-2461 or check out www.HofArc.com

AirDream

Paradise in a pot

the sound of trickling water slowly starts the process of melting the stress of the day away. The harsh sounds of traffic fade. Your mood is

elevated and mind renewed. fountains are indeed a pleasant sight to behold, transforming any garden into a functional and spiritual sanctuary. And there are no limits to the designs and themes offered on the market today. from stunning colored glazed finishes to rock waterfalls to pebbled springs. Just choose the one that speaks for you and your style, add water and relax.—RB

For a wide selection of ceramic pottery fountains, check out Terra Sol Garden Center 5320 Overpass Rd. 805-964-7811. Most fountains require a small amount of setup and assembly and Garden Center staff are happy to assist you. Prices range $50 to $500 depending on features.

U P G R A D E S

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In recent years, advancements in construction technologies have allowed designers to build pools in places never thought possible and with multiple functions to enhance the enjoy-

ment of the homeowner on several levels. “There really isn’t a design we can’t accomplish with today’s techniques and equipment,” says custom pool con-tractor Craig Kircher, owner of Tri-Valley Pool and Spa, Inc.,“In this case we were able to preserve and actually enhance the construction a old Santa Bar-bara Sandstone retaining wall, which was built in the 1938, while at the same time removing enough material for 28’ x 8’ foot lap pool and spa.” The design of this pool is what Kircher re-fers to as “smart design”. In this case the emphasis was to create a swimming pool that would provide the courtyard with the look of a formal reflection fountain, complete with the sound of flowing wa-ter and, of course the functionality of a plunge pool that the clients could use to cool off in. The pool is also designed with an in floor cleaning system so

that when the cover is left open the fountain / pool would be consistently clean without the unsightly visual of the vacuum hose floating on the surface of the water. The water remains chlorine and bleach free by using a commercial grade ozone system by Clearwater technologies who produce the most ro-bust systems on the market. even with daily use as a family pool, the water remains clean. Kircher also employed the use of bright, energy-efficient Led lights which allows the client to responsibly show-case the pool at night with either white or colored light while keeping the energy costs low. finally, high quality underwater speakers were installed to maximize the owner’s enjoyment whether they’re floating on the surface or swimming laps. The pool finish was done using Black onyx Pebble Sheen by Pebble Tec® and to respect the design element originally used on the home when it was built, a custom seahorse pebble mosaic was designed and hand laid into the bottom of the pool. —RB

B U I L D E R N O T E S

one Cool Pool


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

The Details:Pool Dimensions: 28’x 8’ Pool Depths: 4’6” at both ends x 6’ in the middle

Project General Contractor:Giffin and Crane General Contractors Stone and Masonry Contractor: Pat Scott Masonry Swimming Pool Design and Construction by: Craig Kircher, Tri Valley Pool & Spa, Inc. Custom Mosaic Design by: Craig Kircher, Tri Valley Pool & Spa, Inc.

Mosaic Installation by: Roberto Chojniak - Mosaic Store

Pool Finish:Black Onyx Pebble Sheen. Pool Features:All Jandy Equipment Set, with multiple Jandy Variable Speed Pumps for Multitasking Duties; Automatic Pool Cover; Waterline Tile Fountain System with Custom Brass Fountain Nozzles; Custom Hand Set Seahorse Mosaic in Pool Floor; Paramount In-floor Cleaning System; Clearwater Tech 12Gram Corona Discharge Ozone System; LED Pool and Spa Lighting; Underwater Speaker System


ArchitecturedesignARC (www.designarc.com)

ContractorLeonard Unander Associateswww.Unanderconstruction.net

Pool Constructionmacaluso Pools Inc.

Landscape ArchitectureKris e. Kimpel Landscape Architecturewww.kriskimpel.com

Interior DesignChris moore Interior design

flagstone: Custom hardscapes. Ironwork: Chapala Ironworks. Pool furniture: Janus et Cie

D E S I G N N O T E S

hope Ranch heaven

This mediterranean modern residence, nestled into a 3.5 acre hillside in hope Ranch, demonstrates how, with inspired planning, one can create a Santa Barbara style medi-terranean home that resonates a resort-like feeling. mark Shields, with assistance from Lloyd malear , both from designARC, Chris moore Interior design, Kris Kimpell As-

sociates Landscape Architecture, maCaluso Pools, and Leonard Unander Associates, combined efforts to create this uniquely stylish and comfortable residence. Knowing that life in Santa Barbara is all about a direct connection to the outdoors the euro-modern interior of the home flows out to this west facing pool and terrace. The guesthouse be-yond completes the setting and is a private retreat for friends or family. The pool, with a double infinity edge, at once drops into the sunset and then becomes a flush shoreline for the flagstone deck. The elevated spa in the foreground, spills into the pool creating a soothing background water concert for those just relaxing on the terrace. A sandstone natural gas fire pit takes the edge off the cool Santa Barbara nights and provides an evening gathering space before dinner under the covered outdoor terrace. The landscaping is minimized creating focal points with specimen plantings that embrace the architectural shapes of this exotic Santa Barbara outdoor space.


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

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avoid the animosity that exists in the kitchen knowing that servers make twice what they do in fewer hours. In reality, really talented servers are in demand and will simply go elsewhere rather than take a pay cut to work at a temple of gastronomy for very long. You’ve been in the restaurant business locally for nearly 30 years. What has changed for better and worse and what will always stay the same?Restaurants will always be a gathering place for people to socialize in the company of other humans, a place to not just to fuel up but enjoy a meal with friends. Quality food is still the benchmark of a successful restaurant but the ‘one check-box’ scenario has expanded to include a much greater emphasis especially on the service, the beverage program and ambience of a restaurant. No longer can a talented chef simply prepare great food. expectations are that you will do so with staff who serve it graciously in an inviting atmosphere with the appropriate beverages. Restaurants that continue to try and get away with deficient service, basic décor and a poor wine list have little chance of survival. Positive developments in the industry include an increasingly aware consumer base that cares where food comes from and the concurrent growth in farmers markets and sustainable agriculture. Additionally, excitement about dining has created the ‘eatertainment’ phenomenon where a night’s activity can be solely the restaurant experience, not dinner ‘and a’ movie. The biggest change in the business has been the erosion of service standards, to the point where the book I would write after a quarter-century in the restaurant business would be entitled ‘The myth of Service Standards: have It Your Way’. I do not bemoan the disappearance of coat & tie requirements but the challenge facing restaurants today is writing a menu, staffing a restaurant and creating an environment for no one in particular as each guest will want it ‘their way’. Chef’s have become incredibly adept at managing the multitude of food allergies and preferences of individual diners. Service, however, is a bigger challenge: if you think it simple and that you know how the certain aspects of service should be handled I would invite you to spend a week on the floor of a restaurant for the following simultaneous challenges that will vary from one night to the next, let alone form table-to-table: pour the bottle of wine/don’t pour the bottle of wine; hurry our order up/please don’t rush us; turn the lights up it’s too dark/turn the lights down it looks like a hospital in here; hang our coats/don’t touch my coat. The list goes on.

Where is the restaurant industry headed in SB?As a desirable place to live, Santa Barbara will continue to have more restaurants per capita than any other city in California so industry competition will remain fierce. farm-to-table, sustainable food and local wine will all find their way into more reasonably-priced restaurants and that is a good thing. The importance of the restaurant environment continues to grow increasingly important so look to restaurateurs to take the dining environment to new heights—more comfortable (think more lounge seating, fewer tables and chairs), and embracing the use of technology. overall, the consumer outlook is positive, in large part due to the increasingly savvy guest who knows what they want, when they want it and where they are willing to have it.

MITCHELL S JERVEN(continued from page 31)


CarpinteriaGarden Market. garden Market is a gem tucked into

Santa Claus lane. offering very tasty sandwiches, salads, smoothies and casual fare the garden Market is a very enjoyable place to have a lunch break. our favorite is the “gourmet turkey” sandwich. open Monday–Sunday 10am-3pm. Serving breakfast from 7am to 11am weekdays and until 1pm on weekends. [l] $ (BW) 3811 Santa Claus lane (805) 745-5505

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

MontecitoCAVA. experience the bold flavors of Spain, Mexico and

latin america in a romantic garden setting in the vil-lage of Montecito. Cava’s methods and imaginative combinations by chef onofre Zuñiga including lobster tamale, quesadilla with chicken, manchego cheese and caramelized onions, coconut shrimp with spicy mango salsa mango and grilled ribeye churrasco steak, 2002 Zagat award. happy hour 4-6, Weekend Brunch from 8am. Complimentary Valet Parking. [Bld] $$, (FB) 1212 Coast Village road, 969-8500.

Lucky’s. Montecito’s only premium steakhouse. great wine list and martini selections. great weekend brunch served 9am-3pm. [Brd] $$$, (FB) 1279 Coast Village road, 565-7540.

Peabody’s. Come to Montecito and enjoy Peabody’s american cuisine. offering breakfast, lunch and din-ner 7 days a week, 7am to midnight. [Bld] $ (FB) 1198 Coast Village rd (805) 969-0834

Piatti. elegant yet casual rustic italian trattoria. located next to a seasonal creek, Piatti offers homemade pasta, pizzas and delicious entrees. there is an exhibi-tion kitchen where you can watch your dinner being prepared, two patios and two fireplaces. located in the upper village of Montecito. Banquets and catering are available. [Brld] $$, (FB) 516 San Ysidro road, 969-7520

Stella Mare’s. overlooking the Bird refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive american & French wine list, great private rooms for your event needs and live Jazz on Wednesdays. Closed on Mondays $$ [ldBr] (FB) 50 los Patos Way. 969-6705. .events by Stella Mare’s is located at 3302 McCaw ave, on upper State Street.www.stellamares.com

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

The Montecito Café. eclectic menu with great service. desserts to die for! open daily from 11:30 (ld) $$ (FB) 1295 Coast Village rd. 805-969-3392.

OjaiSuzanne’s Cuisine. Suzanne’s Cuisine provides creative,

vibrant contemporary european cuisine that is lov-ingly prepared with the finest quality ingredients and presented by a nurturing, friendly and knowledgeable staff. the menu offers a wide variety of beautiful salads, fresh seafoods, grilled meats and vegetarian selections. You may enjoy our interior dining room or our heated patio which overlooks a beautiful garden. Suzanne’s Cuisine is ojai and Ventura County’s top rated restaurant in the acclaimed Zagat Survey.

discover why the l.a. times say that “Suzanne’s Cuisine is the best restaurant in the ojai Valley.” [l,d] $$ (FB) 502 West ojai avenue, 805-640-1961, suzannescuisine.com.

Santa BarbaraAldo’s Italian Ristorante. Since 1986. experience lunch

in the sun or dine by candle light in their enchanting courtyard. Friendly servers deliver fresh italian special-ties and creative dishes with a California flair. [ld] $,B&W. 1031 State St., 963-6687.www.sbaldos.com

The bay Café. a local favorite since 1985- come see what everybody’s talking about–SB’s best kept secret–one of the best seafood restaurants in town. enjoy a fun relaxing atmosphere for a quick lunch or romantic warm ambiance for dinner. Come enjoy their Fresh Fish selections from Fish Market & live tank! open 7 days a week at 11aM. happy hour M-th 4-6p. Full Bar and a variety of wine selections. Private banquet facilities for up to 30; beautiful heated patio. [Brld] $$ (FB) 131 anacapa Street (805) 963-2215, baycafean-dfishmarket.com

blue Agave. elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequi-las and mescals served by a joyous staff. Blue agave was voted by locals repeatedly the Most romantic restaurant in Santa Barbara. the furnishings are cozy with intimate booths, a fireplace lounge, outdoor balcony, eclectic music and visionary art. [Br d] $$ (FB)20 e. Cota St., 805-899-4694

boathouse. the Boathouse at hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. enjoy stunning views and great seafood from a family run business that knows their fish! [Bld] $ (FB). 2981 Cliff drive 805-898-2628, www.sbfishhouse.com/boathouse

bouchon. restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than

50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driv-en” and seasonal fresh menu. Wine Spectator award of excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (Wine Spectator, July 1999). Fresh Channel island seafood, Santa Ynez and ojai Valley game, and local farmer’s market produce predominate. outdoor dining is available year-round on the heated, covered garden patio. ask about pri-vate dining in the intimate Cork room where up to 20 guests can be seated at the grand table. open for dinner nightly from 5:30pm, reservations recom-mended. [d] $$$, (B&W) 9 W. Victoria, 730-1160.

Ca’ Dario. Fine italian dining with extensive italian wine list. excellent seafood and authentic cuisine. [ld] $$, (B&W) 37 e. Victoria, 884-9419.

Cafe buenos Aires. a unique world dining experience in the heart of Santa Barbara’s art district. excellent service and argentine cuisine make casual patio din-ing a finer experience. [ld] $$ (FB), 1316 State Street 963-0242. www.cafebuenosaires.com

Café Luck. Chef david rosner brings Santa Barbara a classic brasserie serving southern French cuisine. the menu offers a wonderful selection of traditional bistro fare as well as a raw seafood bar with an extensive wine and cocktail selection. reservations encouraged. open daily [ld] $$ (FB) 18 e. Cota Street 962-5993

Cajun Kitchen. Cajun kitchen has been serving one of the best breakfasts in town for over 20 years—from Cajun specialties ranging from Jambalaya topped with two eggs, chicken hot sausage gumbo omelette,

DINING OUT

The cioppino from Aldo’s…a classic Italian dish that highlights the bounty and abundance of our local waters. Local muscles, Mexican white shrimp, Pacific swordfish, sea scallops, calamari, King crab all simmered in a zesty tomato broth, topped with fresh basil and lemon. Aldo’s is located at 1031 State Street. 805-963-6687.

guideb=breakfast br=brunch L=lunch D=dinner

$=entrees under $15$$=$15-$25$$$=over $25

Fb=Full Barb&W=Beer & Wine


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blackened catfish with two eggs, to blackened salmon and blackened chicken breast. [Bl] $, (BW) 1924 de la Vina, Santa Barbara 687-8062; 6831 a. hollister ave, goleta 571-1517; 901 Chapala St., 965-1004; 865 linden, Carpinteria 684-6010.

Chuck’s of Hawaii. a local favorite celebrating 36 years of excellence serving award-winning steaks, wines and seafood to Santa Barbarans and their guests. Chuck’s has been voted Best Steak in Santa Barbara and is the recipient of the award of excellence from the Wine Spectator annually since 1989. they also feature a nightly selection of fresh fish, from old favorites like alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker double Barrel ale on draft. reservations welcome. [d] $$, (FB) 3888 State, 687-4417.

Chuck’s Waterfront Grill. Chuck’s of hawaii has expanded to a second location at Chuck’s Waterfront grill; by the boats at the Santa Barbara harbor. Same great food and service you already love...in a setting that makes going out to dinner feel like a little vacation. Featuring Prime grade top Sirloin Steaks. “Chuck’s Style” Fresh alaskan halibut, garlic grilled day Boat-Caught king Prawns , grilled Sea Scallops, king

Crab legs, and australian lobster tail. [ld] $$, (FB) 113 harbor Way, Santa Barbara, 564-1200

California Pasta. this restaurant tucked away in el Paseo offers casual dining with great food. Catering available. [ld] $ (BW) 811 State Street, (805) 899-4030 www.califor-niapastasb.com

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

Downey’s. Chef John downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned downey’s top honors in the Zagat Survey for the past sixteen consecutive years. the dining room is in the capable hands of liz downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara County selections. dinner served tuesday through Sunday from 5:30pm. [d] $$$, (B&W) reservations: 966-5006, 1305 State St., www.downeyssb.com

Eladio’s Restaurant & bar at the beach. Fun, friendly, great bar with tV, heated fountain patio with ocean views and com-

DINING

The house lamb burger is one of the heartiest meals you’ll find anywhere. The dish features a 6-ounce ground lamb patty served with salt and pepper on a grilled English muffin with honey mustard vinai-grette, baby arugula, organic tomato, onions and cheese. Blue Agave Is open for dinner nightly at 5 PM. 805-899-4694.

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Lyndon Lambeth DDSLyndon Lambeth DDSfort food kids will love! Serving breakfast, lunch, dinner and a sensational Sunday brunch. open 7 days. [BBrld] $ (FB). 1 State Street, (805) 963-4466, www.harborviewinnsb.com.

Elements. eclectic international restaurant serving lunch and dinner 7 days a week, with brunch served on Sunday. great cocktails, too! [Brld] $$, (FB). 129 east anapumu Street, 884-9218.

Emilio’s Ristorante. emilio’s is all about the enjoyment of great food. Michael de Paola, emilio’s proprietor, had many influ-ences to draw from when he opened the restaurant in 1990. today, executive Chef Pete Clements brings an international flavor to emilio’s menu. each dish leaves the kitchen as a beautiful work of art. Catering is available. [d] $$ (FB) 324 W. Cabrillo Blvd, 966-4426 www.emiliosrestaurant.com

Endless Summer bar-Cafe. Just upstairs from Chuck’s Waterfront grill, this surf-inspired bar-cafe offers great har-bor views. Featuring tasty burgers, fish tacos, fresh salads, popcorn shrimp, and “Pau hana” (“Work is done”) happy hour, with food and drink specials like the endless Summer Blonde ale. Feel like a steak? Chuck’s Waterfront menu is also available after 5 p.m. large groups are welcome, and should call ahead for reservations at 564-4666. [ld]. $, (FB) 113 harbor Way, Second Floor, 564-1200.

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

Epiphany. the stylish decor is intimate and inviting. indulge yourself in the lounge with specialty martinis, cozy up on the couches and sip champagne or enjoy a cognac & cigar on the garden patio. epiphany serves dinner to 10:30pm though the eclectic bar menu is available until midnight on Friday and Saturday. [d] $$$ (FB), 21 West Victoria, 805-564-7100. www.epiphanysb.com

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

Harry’s. Santa Barbara’s traditional locals restaurant. Steak, seafood, sandwiches and salads served in a family atmo-sphere. excellent wine list and full bar. Banquet facilites available. open daily for lunch and dinner. [ld] $, (FB) 3313-B State Street, 687-2800.

Holdren’s Steaks & Seafood. holdren’s Steaks & Seafood is elegant and timeless, featuring u.S.d.a. prime Midwestern corn fed beef, charbroiled over their mesquite grill. try the “Cowboy Cut”–holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. their fresh seafood selections include Bacon Wrapped BBQ tiger Prawns, seared hawaiian ahi, and a shrimp Scampi like no other. holdren’s offers an extensive wine and martini list and outdoor seating.. open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. now offering Sunday Brunch 9am-2pm. [Brld] $$ (FB). 512 State Street, 805-965-3363. in goleta6920 Marketplace dr. 805-685-8900

Hollister brewing Company. Featuring hand crafted beers made on premise, an innovative, fresh menu with appetiz-ers, pizzas, burgers, paninis, and salads. open seven days a week for lunch and dinner. [ld] $ (FB), 6980 Marketplace dr. goleta, 805-968-2810, hollisterbrewco.com

Jade Restaurant is a family-owned, hawaiian-american com-fort food restaurant where perfect service and even better food will define your experience time and time again. open tuesday-Saturday, 5:30pm-9:30pm. [d] $$ (B&W), 3132 State Street, 563-2007

Joe’s Cafe. Joe’s is classic Santa Barbara at its best. offering the best new england-style clam chowder, beef dips, prime rib, steaks, chops and fresh seafood. For over 80 years the restaurant’s history is as rich as is its’ food and very stiff drinks. it is an experience not to be missed! now serving breakfast, too. Mon-Sun 7:30am-11pm. [Bld] $ (FB). 536 State St, (805) 966-4638.

Julienne. a progressive american restaurant serving fresh seasonal food. Serving dinner Wednesday–Sunday 5pm to

OUT


DINING OUT

10pm. reservations accepted. [d] $$ (BW) 138 e. Canon Perdido Street 805-845-6488

Longboard’s Grill. upstairs from the harbor restaurant is an active, noisy bar & grill with a big tV, a surfer’s attitude and 360-degree views of the city & water. [ld] $$, (FB) 210 Stearns Wharf, 963-3311.

Louie’s. Celebrate the taste of a Santa Barbara tradi-tion in the historic upham hotel. delicious California bistro fare in a wonderful downtown setting. [ld] $$, (B&W) 1404 de la Vina at Sola. 963-7003.

The Natural Café. the natural Cafe is known for their homemade soups, hearty salads, delicious sandwich-es, vegetarian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [ld] $ (B&W), www.thenatu-ralcafe.com [ld] $, (B&W). three locations in Santa Barbara: 508 State, 962-9494; 361 hitchcock, 563-1163; 5892 hollister, 692-2363. For other locations out of town see their website for details.

Olio e Limone Ristorante. (“oil and lemon” in italian) and olio Pizzeriahusband-wife team alberto and elaine Morello rely on the integrity of their ingredients and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated italian cuisine served in an inviting atmosphere with european hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which rep-resents their 250-plus selection award-winning wine list. Private dining in the Cucina room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at olio Pizzeria, with private dining in the terrazza room for up to 24 guests.[ld] $$, (FB) 17 West Victoria Street, 805-899-2699.

Opal. a local’s favorite, opal fuses creative influ-ences from around the world with american regional touches: from Chile-crusted Filet Mignon, to Fresh Pan-Seared Fish & Seafood, homemade Pastas, gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & homemade desserts. Sophisticated yet comfortable, opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [ld] $$ (FB) open daily for lunch and dinner.

The Palace Grill. the Palace is a contemporary american grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and fresh seafood, delicious pastas, and select american regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. their unique “team Service” voted the Best in town the last 16 years in a row.

rave reviews in gourmet Magazine, gault-Millau travel guide, Zagat, and Sunset Magazine. “Best on the West Coast” according to los angeles Magazine. open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [ld] $$, B&W. 8 e Cota 963-5000.

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

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

Renaud’s Patisserie & bistro. renaud’s is a bakery specializing in a wide selection of authentic French pastries. the breakfast and lunch menu is composed of egg dishes, sandwiches and salads and represents renaud’s personal favorites. Brewed coffees and teas are proudly 100% organic. open Mon-Sat 7am to 6pm, Sunday 7am to 3pm. [Bl] $ (B&W), located in loreto Plaza, 3315 State St Santa Barbara, 805-569-2400, and in the arlington Plaza downtown. www.renaudsbakery.com.

Roy. Winner of “Best new restaurant in Santa Barbara,” if you plan to sample the four-star cuisine, including roy’s signature filet mignon, get there early. dinner from 6pm till midnight daily. [d] $$, (FB) 7 West Carrillo, 966-5636.

Saigon In and Out Vietnamese Restaurant. Serves the finest Vietnamese specialties at reasonable prices. [ld] $ open daily 11aM–9PM, Sat. & Fri. 11aM–10PM Sun. 11aM–9PM, 318 n. Milpas St., 805-966-0916 or 1230 State St. unit a, 805-966-0909

Sambo’s. the original on the beach! Serving up the clas-sic dining experience. [Bld] $, (B&W) 216 W. Cabrillo Blvd. 965-3269

Santa barbara Fishouse. great locally caught fresh fish prepared in a casual fun atmosphere. terrific happy hour. right across from east Beach. [ld], $$, FB. 101 east Cabrillo Blvd. 966-2112.

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

Seagrass Restaurant. Seagrass restaurant is Santa Barbara first modern fine dining seafood restaurant. Fresh Pacific Fish is their focus, along with local Spiny lobster, giant sea scallops, clams and prawns. they also offer a fantastic steak, a roasted half-chicken and a braised dish, such as lamb shanks. the wine list fea-tures whites from around the world that pair well with coastal cuisine as well as a large selection of Santa Barbara pinot noir. [d] $$$ (B&W), 30 e. ortega St. (805) 963–1012, www.seagrassrestaurant.com.

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

Spiritland bistro. Creative, Flavorful, and Pure. a cozy european-style bistro offering a fusion of internation-ally influenced cuisine using organic ingredients in every dish. [ld] $$ (B&W). 230 e. Victoria (corner of garden and Victoria), 805-966-7759-reservations Suggested. spiritlandlandbistro.com.

The Tee-Off. one of the town’s premier steak houses featuring succulent prime rib, fresh seafood, generous

cocktails and, of course, quality steaks. [ld] $$, (FB) 3627 State, 687-1616.

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

Via Maestra 42. traditional italian flavors come togeth-er in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [Bld] $$, 3343 State Street, 569-6522.

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

Santa Ynez ValleyHitching Post. along with outstanding steaks, ribs and

chicken, they serve smoked duck breast, ostrich, home-made soups and outstanding pastries; along with what the l.a. times has called the “best” French Fries in Southern California. open daily except major holidays. [d] $$ (FB). 406 e. highway 246, Buelton 805-688-0676

Restaurant Marcella. at Fess Parker’s Wine Country inn, Chef ron Stewart’s dedication to using the fin-est and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 grand ave., los olivos, (805) 688-7788

Willows at the Chumash Casino. Featuring a distinc-tive menu of prime steaks and seafood served in an elegantly appointed setting. [d] $$$ (FB). 3400 e. highway 246, Santa Ynez, 805-686-0855.

SummerlandCafe Luna. a friendly place where you can get real

Costa rican estate coffee, espresso, baked goods, salads and great sandwiches, soup and quiche, sit by the fireplace or sit on a deck overlooking the ocean. there are also tempting treats like truffles, cookies and cheesecakes. open 6am to 6pm everyday. [Bld], $ (BW) 2354 lillie ave., 695-8780. www.cafeluna.us

Nugget. a rustic, down home atmosphere that has served locals for over 20 years. try a burger or one of their great salads. [ld] $ (FB) 2318 lillie avenue, Summerland (805) 969-6135. and now in goleta at 5685 Calle real. 805-964-5200.

The Palace kitchen marinates their pork in house spices and finishes the dish with a luscious maple, orange and Jack Daniels glaze. Appropriately named “super hog” this 2 inch, double cut Berkshire pork chop is out of this world! The Palace Grill is open daily for lunch and dinner. 805-963-5000.

Phot

o by

meh

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The Nugget Burger—This is one of the best burgers any price. A third of a pound of beef charbroiled and served with onions, tomatoes, house made pickles, cheese and placed elegantly on a sesame seed bun. The Nugget has two locations, Goleta and the original location in Summerland.

Phot

o by

Ash

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Ren

ée

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Documents

Food & Home Magazine - Spring 2011