Food & Home Magazine - Spring 2012

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

food home&

SPRINGRECIPESTA S T E T H E F L AV O R SO F T H E S E A S O N

Poached Maine lobster “beurre Monte” from Seagrass.

Photo by Shelly Vinson.

PLuS: KITCHENS AREN’T

JuST FOR COOKING

SHEPHERD FARMS

THE DAILEY METHOD

HEALTH, HIKING,NuTRITION

AND MORE

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

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O N T H E C OV E RTaste the Season of Spring . . . . . . . . . . . . . . . . . . . . . . 24

M A R K E T SGoing down to Shepherd’s farm. . . . . . . . . . . . . . . . . 20

D E PA R T M E N T S

Firsts: Aldo’s . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11louie’s CAliForniA Bistro . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12olio PizzeriA . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14Why sAuvignon BlAnC MAtters . . . . . . . . . . . . . . . . . . . . . . . . . . 16venues & PrivAte dining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 38the dAiley Method . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42neCessities: itAliAn PlAtters . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66KitChen tiles FroM tileCo . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .74dining out dining guide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .76

food&home

U P G R A D E SKitchen’s Aren’t Just for Cooking . . . . . . . . . . . . . . . . . 68

sPeCiAl seCtion: PAge 49breathe in

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

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

ContaCt InformatIon

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

www.food–home.com

PublIsher & PresIdent

Philip [email protected]

food edItor

Laurence hauben

ContrIbutors

helen S. AdamsKristin N. Anderson

david BaumRaymond Bloom

Teri L. BreierLisa Cullen

mariana delioyummymummykitchen.com

Victoria Woodard harveyLaura KirkleyKatie Koonce

www.epicureanmom.com

Lynette La mereJulia mchugh

Sam RolensKris Williams

PhotograPhy

Bill Boydmichael Browneliot Crowley

mehosh dziadzioLindsey eltinge

Barb fabianLeslie holtzman

Ashley RenéeKelsey SkiverKevin SteeleShelly Vinson

food&home

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

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

FIRSTS

(continued)

Aldo’s has one the best patios in town, offering a front row seat to

State Street activity. A gurgling foun-tain, iron chairs and tables, plus weath-ered paint harkens back to the build-ing’s roots first as an adobe home built in 1857, then the Spanish-inspired Cop-per Coffee Pot Restaurant. Aldo’s was founded in 1986 and has been serving Italian favorites ever since. Brad Sherman purchased the eat-ery in December 2010 from Mark Sher-man, no relation, with the goal of pro-viding a healthy alternative to classic Italian comfort food. Wholesome food is something Brad knows well. He worked at Sojourner Café for 20 years, most re-cently as general manager. He first remodeled the kitchen and has plans for future minor facelifts. The biggest change is to the food – the menu has been reconceived, without losing any diner favorites. The emphasis is on “locally sourced, high quality ingredients and conscious choices,” as Sherman puts it. Looking around the sunny, welcoming courtyard, he adds, “I’m an owner-operator and I’m always here. I love the environment.” That sentiment clearly comes through in the new menu. There’s vari-ety and creativity, with very reasonable prices. “I wanted to hit a fair price-point for the quality of the food and service in what is a classic Santa Barbara atmo-sphere,” he says. “Sure, I could cater to tourists, but I also want to be a comfort-able place for locals.” In a unique pricing scheme, at lunch all the entree salads all cost the same, five flat bread pizzas have the same price, as do six sandwiches, and over a dozen pasta dishes. Several dinner specialties are served at lunch and share one afford-able price, including chicken parmi-giana, both salmon and chicken picatta, plus steak and fries with an un-Italian chimichurri sauce. pork chop Agro dolce is topped with a savory sweet and sour cherry sauce. “We’ve gotten creative with some dishes,” Sherman admits, obviously happy with the results. “That cherry sauce is the perfect match for the meat.”

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Ren

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ItAlIAn ReconceIved

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Vegetarian offerings are many, but not dominant, in-cluding a veggie burger (house-made with beans and veggies), no-meat lasagna, eggplant Genovese, and a vegan pasta dish. There are nightly specials (Saturday is osso buco, Thurs-day is bouillabaisse) and a ro-bust wine list. “Soups of the Moment” change, well, …of-ten. “We do fish as anybody in town,” notes Sherman. Salmon cilantro showcases a naturally creamy cilantro pesto and cit-rus sauce that is tangy and sat-isfying -- it’s also on the smoked cheese ravioli with chicken, pine nuts and tomatoes. Sherman’s daughter Ge-neva is now a server at Aldo’s, adding to the down home at-mosphere, and he still finds time to be the drummer for Area 51’s monthly Soho gigs, just up the street. “This was the perfect place for me,” he says. “I was ready to step up in my life and fell right into it.” —Ju-lia McHugh

Aldo’s is located at 1031 State Street 805-963-6687, www.sbaldos.com Lunch daily: 11 a.m. 4 p.m. Dinner daily: 4 p.m. until closing.

F I R S T S

everyone looks good in our lighting,” says

Anne Rizzoli with a laugh. She certainly does; the soft illumination in Louie’s dining room makes her face glow and her jewelry glitter. But I only have eyes for the dish before me. New Zealand rack of lamb is perched atop creamy mashed potatoes, surrounded by grilled vegetable including onions, asparagus, beans, and peppers. Mandarin oranges are scattered around. It’s a lovely sight, colorful yet seductive. You won’t find it on the printed menu, but Louie’s grilled lamb has a permanent place among the Nightly Specials at this eatery located in the Upham Hotel. “It started as a Special about five years ago,” recalls Rizzoli.

“People kept coming back and asking for it. So now, we have it every night, and just change the sauces and the sides.” Tonight’s sauce is a delightful blend of orange and rosemary, which mingles nicely with the lamb au jus. On other nights, there may be balsamic mint sauce or a cabernet mint reduction. The lamb is marinated overnight in Herbes de Provence, garlic, olive oil, and red wine vinegar. It is seared on the grill and then finished in the oven. The meat has a lovely crust, packed with the flavors of the herbs and the char of the grill. It is savory, draped with the velvety sauce. The potatoes elicit a quiet moan and Rizzoli laughs again. “You taste the

butter and cream, right?” We had hoped to eat outside on the porch, but a windstorm had moved us into the dining room. The porch, which faces West Sola Street, is festooned with twinkle lights and has candles on the tables. Soft music plays. A row of two-tops line the railing. Along the sidewalk, a man walks his white poodle. “It feels like a neighborhood restaurant,” remarks Rizzoli,

who began as a server here 15 years ago. When the owners moved to Florida eight years ago, Rizzoli and another longtime server Trey Brooks, bought the place. Chef Tony Manzaneras celebrates 26 years at Louie’s this year. Louie’s is still looking – and tasting – great-- By Julia McHugh. [Louie’s is located at1404 De la Vina Street, in the Upham Hotel, 963-7003, www.louiessb.com.]

louIe’s luscIous lAmb

J.L. VERGNON, Le Mesnil sur Oger, France N.V. BRUT Grand Cru These Chardonnay vines are planted on hills of chalk producing a wine contradictorily light and fine while being fleshy and rich. Very detailed pinpoint bubbles elevate the vanilla toast, lemon/citrus nose and then it explodes on the palate with full robust flavors that are supported by a wonderful exuberance, tremendous acidity and a persistence that makes your Pavlovian response want more and more. This wine is youthful but ready to consume. Multi-vintage, barrel fermented and aged in neutral oak, and no dosage. The wine is outrageous – the best N.V. champagne I have ever had. Available at the Wine Cask, 813 Anacapa Street, 805-966-9463.Ph

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LUNCH | DINNER | COCKTAILS | PRIVATE DINING

pizza bar | wine bar | full bar

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

lunch | dinner | take-out

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Santa Barbara’s original artisanal pizzeria - salumeria

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F I R S T S

the first time I sampled the pizza from Olio Pizzeria was at my monthly book club meeting. No one actually has the time to read much these days, but we like to talk about what we plan on reading and then we eat. That night our host presented wine, tossed salad and six beautiful pizza pies,

one with truffles, another with artichoke and peppers, all of them colorful, fresh and delicious and plenty of food for the eight of us. My favorite that night was the Carbonara or “breakfast pizza”. It featured an egg and a cut of pork meat called Guanciale, which is cut from the jowl. The taste is similar to pancetta, but is less salty and more delicate. The house favorite is the Umbra, which features robiola cheese, crimini mushrooms and Umbrian black truffles. So good! All of the pizzas, and there are 16 on the current menu, feature a house made crust that is light, thin and crisp around the edges while staying moist in the center. It’s authentic Italian and bursting with flavors. The pizzas are intended to be eaten with a knife and fork as they are in Italy, but if you fold the tip inward, picking it up with your hands is a cinch. The pizzas are on the lunch and dinner menu and if you sit at the bar you can watch them make it from scratch. It makes for a great happy hour appetizer to share with a date and it pairs well with a local pinot noir or even a vodka martini! – JF.

Clockwise from top left: The Umbra, Pizza Con Vegetali: (vegetarian), The Carbonara, Capriciosa Pizza (artichoke & prosciutto). All pizzas can be ordered for take out. Olio Pizzeria is located at11 W. Victoria St. 805-899-2699.

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ALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MOALWAYS ENJOY RESPONSIBLY. ©2012 Anheuser-Busch InBev S.A., Stella Artois® Beer, Imported by Import Brands Alliance, St. Louis, MO

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F I R S T S

3 Lbs Local Mussels, De-Bearded 2 Cups Wood Chips (Available at Ace Hardware Store in the BBQ Center in all different flavors)

For the Brine;1/2 Cup Sugar1/2 Cups Salt1/2 tsp Liquid Smoke8-10 Cups Water (How much water you add will be dependent on per-sonal preference. Taste at 8 cups. And if you feel it is too salty add more water.)

For the Preserving Oil5 Cloves Garlic, Thin Sliced2 Each Shallots, Thin Slice1/8 Cup Dill, Chopped1/8 Cup Italian Parsley, Chopped As Needed Oil (we use an 80% Canola, 20% Extra Virgin Blend)

METHOD:1. Steam open the mussels in a sauté pan on med-high heat with a dash of white wine or water. Place in the fridge to cool.

2. Once cooled, remove the mus-

sels from their shells. Put them in a container with enough brine to cover them and place back in the refrigerator overnight.

3. The next day, set up the wood chips into the bottom of a stove top smoker. Strain the mussels from the brine and place them in the stove top smoker. Close the lid and smoke on medium heat for 12-15 minutes or until golden in color and firm to the touch. (could Smoke on a BBQ if need be as well)

4. Take the mussels from the smok-er and place in a bowl with the Garlic, Shallots, Dill & Parsley. Coat with olive oil and place in air tight jars. It may be necessary to top off the jars with a little more oil. The idea is, whatever you store them in, they must be covered in olive oil.

5. Store in the refrigerator for up to 2 weeks and enjoy with your favor-ite cracker and a glass of white wine.

Recipe by Chef Justin West, owner of Julienne Restaurant, 138 East Cannon Perdido. 805-845-6488.

smoked mussels by chef West


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W I N E

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Why sAuvIgnon blAnc mAtteRs

sauvignon Blanc is sort of the Debra Winger of the grape landscape. You know you’ve heard of it,

you know you like it, you just can’t seem to remember where or when. It is so often overshadowed by its weightier counterparts – Chardonnay, Viognier and Pinot Grigio, especially here on the Central Coast, that it often is an afterthought. One tasting room manager I spoke with called it “the foreplay” of the tasting list at her tasting room. People can’t wait to get through it and onto what they consider the real event. It doesn’t help that the wine has undergone somewhat of a marketing identity crisis. When imported from France it can carry the name of the region such as Pouilly Fume, Sancerre, Sauvignon de Touraine or just plain old white Bordeaux. Our dearly departed Robert Mondavi scored a branding coup when he coined the term Fume Blanc, which for no other apparent reason sounded vaguely French and appealed to those looking to make themselves more continental. Yet this grape does have a place in this world and that place is right on the dinner (or lunch) table. Sauvignon Blanc is one of the most appropriate wines for food, especially the classic California cuisine favored here in Santa Barbara. The bright minerality of the wine and its young, balanced characteristics dance with flavor and yet, like any good partner, never overshadow the food. It helps that few Sauvignon Blancs see anytime in the barrel, which means instead of picking oak splinters of your tongue, you’ll have plenty of time to pour yourself a second glass. —Christian Garvin

Christian Garvin is the owner and winemaker at Oreana Winery, 205 Anacapa Street in downtown Santa Barbara.

W I N E


805.965.7985 phonewww.carrwinery.com

414 N. Salsipuedes St.Santa Barbara, CA 93103

Open Daily for Tasting 11am - 6pm

Extended HoursThursday - Saturday

11am - 8pm

Come in and experience the art of winemaking.

Winery & Tasting RoomDowntown Santa Barbara

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

vWC1221 Chapala St. S anta Barbara (805) 845-5247

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2010 Sybarite, Sauvignon Blanc, Happy Canyon of Santa Barbara It was a great harvest with lots of fruit and exceptional quality that ripened all at once. The wine is a blend of 48% Grassini Vineyard, 28% McGinley Vineyard (AKA Westerly Vineyard), 15% Star Lane Vineyard, and 9% Curtis Vineyard fruit. We have

variable skin contact times – depending on the grape, we battonage lees frequently, and there is a small portion that is barrel aged – some in new wood. The 2010 is a very full bodied wine, with bright flavors, some mineral, tinge of grapefruit, passion fruit, and a lengthy finish. 91 Point Wine Spectator. Wine Spectator Top

100. Available at the Wine Cask, 813 Anacapa Street, 805-966-9463.

Desparada 2010 Sauvignon BlancHoneyed melon, peaches, apricots, and papaya fruits are readily apparent in the aromas, with a “come hither” enticement that mirrors the look of the beautiful lady on the label. Very seductive to the palate, too: creamy textures and fruit concentration easily lead to (at least) a second glass…just lovely! Pair with crab and other shellfish goodies. Sold at the Winehound

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Brander Sauvignon Blanc 201091 points Wine Enthusiast: “Lots of zippy acidity in this fresh, dry, clean Sauvignon Blanc. It’s un-oaked, which allows the Meyer lemon, orange and guava fruit to star. There’s a sweet vanilla taste and smooth finish. Very drinkable by itself or paired with goat cheese and toasted French bread. Available at the Winehound 1221 Chapala. 805-845-5247.


Going down to Shepherd’s farm

by Victoria Woodard HarVey • pHoto by meHosH dziadzio

MARKETS

Gelato • Panini • InsalateAntipasti • Formaggi• Salumi

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(805) 569-6522

f o o d & h o m e 2 1

It isn’t easy to name Tom Shepherd’s most inspired feat. The first ready-to-use salad greens in California? A proprietary blend of herbs de

Provence inspired by a dinner conversation with Julia Child? A solar-powered system for brewing a nutrient-rich compost tea? Or providing the freshest, quality produce for his community for twenty-five years? Tom Shepherd can take pride in all these accomplishments as a local farmer since 1973. What sets him apart and best describes the hard-working idealist is his commitment to hands-on selling at the Santa Barbara Farmer’s Market twice a week. “I’ve seen our customers’ kids grow up, and some familiar old timers who still come pushing walkers,” says the fifth-generation Santa Barbara local. “It’s an interesting view of our community.” Shepherd is all about feeding his community. He started his very first farm on a small plot of land in Montecito owned by All Saint’s Church, in the aftermath of the Santa Barbara oil spill, a disaster that helped define the environmental movement locally and nationally. Since then, he has moved his operation 26 times, no small task for any business, but staggering for a farmer. With a little luck and a truckload of perseverance, Shepherd secured a twenty-year lease from UCSB to farm the 40-acre Sedgwick Ranch in Santa Ynez, just one of the farm’s production properties. With a staff of five, some of whom have been working for Shepherd over twenty years, the veteran farmer manages to keep it all going season after season. Long before the recent “farm-to-table” movement of this decade, the visionary farmer has been doing his fair share in the chef/farmer symbiosis. “Back then, farming was considered fringe, a subculture. Now people appreciate good food and where it comes from,” he says with a hint of victory. Chefs far and wide clamored for his produce, and, for a brief period, Tom’s greens were exported to top New York restaurants. But after taking a hit from a buyer gone bankrupt, Tom decided to provide solely for customers closer to home. “We were shipping out huge quantities and nothing was left for my friends here. Now, nothing we grow leaves the county, and I like it better that way.” Currently, Shepherd’s Farm supplies fresh produce to over twenty top local restaurants, including Wine Cask, Via Vai, Pane e Vino, Ca Dario, Arigato, Blue Agave, and Zookers in Carpinteria. In fact, it was John Downey, Shepherd’s oldest customer, to first feature “Shepherd’s Greens” by name on his inspired menu. “Shepherd’s Greens,” an original salad mix dreamed up by Tom, is a prime example of his way of doing business. Years ago, he identified the current market staple after reading about a new “mesclun” (French for “mixed”) salad in the now defunct Gourmet magazine. Tom experimented by harvesting his select young greens with a labor-intensive method called “cut and come again,” and the resulting bag of crisp baby greens remains a

(continued)


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

6920 Market Place Drive • Goleta

805-685-7300 • holDrens.coM

top-selling product. Not surprisingly, Tom has goals that extend far beyond the fields. In addition to hosting visitors who can experience the joy of plucking a vine-ripened strawberry, or harvesting and packing for the weekly CSA boxes, Shepherd’s Farm is also a learning experience for international WWOOF (World Wide Opportunities on Organic Farms) volunteers who live and work on site to learn sustainable growing practices of organic farming. “Farm to Cafeteria” is the next frontier, and Shepherd’s Farm is among the key players in the Orfalea Foundation‘s “Cool Food Initiative” to create purchasing systems and local food distribution networks for the Carpinteria, Goleta and Santa Barbara School Districts. Recently, the farm hosted a festive “Day on the Farm” fundraising event for the school district. “With the state budget cuts, transporting the kids is the bigger challenge,” says Tom. “What we need are buses.” But if Shepherd can’t bring as many student farmers to his site as he’d like, the resourceful farmer, inventor, and recently turned author has found a way to deliver his farm credo to kids everywhere. His recent book, A Handbook for the Citizen Farmer (Summerland Publishing 2012, print and e-book available on Amazon) is the literary love child of Shepherd and his wife, professional illustrator Susan LeVine. The picture book gives step-by-step lessons on what to plant, how to grow, and when to harvest, capturing the essence of what Tom has learned along the way. It’s yet another feat to add to Tom Shepherd’s growing list of dream come true.

MARKETS(continued)

chef John doWney’s sIgnAtuRe dIshes foR spRIng“I use Shepherd’s Albion strawberries for their firm texture that hold up well for slicing, and of course, their extraordinary flavor” says Downey. He adds them to a bed of crisp watercress and tender Belgian endive, drizzles them with a dressing flavored with hazelnut oil, and tops with roughly chopped roasted hazelnuts. Local food expert Laurence Hauben is a fan of Downey’s whole baby cauliflower, lightly steamed then flavored with apple cider and olive oil vinaigrette infused with fresh herbs. The dressing is added while the cauliflower is still warm, allowing the bright flavor to penetrate the cauliflower’s subtle, nutty sweetness. On a similar note, Downey’s seasonal Cream of Cauliflower soup is a stock-based puree which he finishes with cream, and brightens with a touch of freshly grated Meyer lemon zest. Shepherd’s Farm’s tender Persian cucumbers are featured with thinly sliced red onions and fresh herbs, as an accompaniment to Downey’s house-made gravlox. Chef Downey adds a Pernod cream and a dollop of crème fraiche to this popular dish, perfectly balanced in texture and flavor. -VWH


“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

2 4 f o o d & h o m e

ON THE COVER

Spring RecipesTA S T E T H E F L AV O R S O F T H E S E A S O N

bouchon’s Pan roasted local Corvina.

Photo by Shelly Vinson

f o o d & h o m e 2 5

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



Bouchon’s Pan Roasted Local CorvinaOn Braised Salsify, Savoy Cabbage, and Rock Shrimp with Meyer Lemon Buerre Blanc

The Salsify:2ea. Salsify3 tbl. Butter1 cup Chicken Stock1 tbl. Salt

Peel salsify and add to a small pot with chicken stock, butter and salt. Slowly bring the salsify and butter to a boil. Keep the flame on low until the stock simmers. Remove from stock and let cool. Once cool at as desired.

The Sauce:1/4 cup Butter (diced small)1 Shallot1 Garlic1 cup White Wine1 Meyer Lemon

Slice shallot and garlic then sweat lightly in butter until both are translucent. Add white wine and reduce until nearly dry. Remove pot from heat and adjust flame to lowest possible flame. Add 1 tbl. of butter to wine whisking constantly. Once butter is emulsified into the wine/shallot mixture set the pot back on low flame, then add the rest of butter whisking until fully emulsified. Add the juice of meyer lemon & salt to taste. Strain into small container keeping it warm (not hot!)

The Fish:Corvina (Skin On)Grapeseed Oil

Preheat oven to 450˚ FHeat enough oil to coat the bottom of a cast iron pan. Season fish with salt and pepper with both sides. When the oil begins to smoke add the fish skin side down. After a couple seconds, reduce heat to medium high until there is slight color on the fish where it meets the pan. Put entire pan in the oven. After 5 minutes, check fish (it should look slightly opaque and pink). Flip fish over so the flesh side is now in the pan. Let it sit one minute in pan.

Accoutrements:10 ea. Rock Shrimp1 tbl. Butter1 1/2 cup shredded Savoy Cabbage1 1/2 cup Salsify

Heat a heavy bottom pan over high heat. Add grapeseed oil to the pan. When the oil starts to smoke, add salsify to the pan with rock shrimp. Reduce heat to medium and let caramelize about 1 minute. Add savoy cabbage to pan with the butter and 2oz. of chicken stock or water. Toss to evenly cook the cabbage, and let liquid reduce down. Transfer to a bowl with a slotted spoon. Place Corvina on top of cabbage/salsify mix. Spoon sauce around the outside.

2 6

santa BarBara

C e r t i f i e d

FarmersMarket

(805) 962-5354www.sbfarmersmarket.org

Friends • Flowers • Food • Fun

8 markets 6 days a week

rain or shine

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

8:30am–1:00pm

S u n d a yGOLETA

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

10am–2:00pm

t u e S d a yDOWNTOWN SANTA BARBARA

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

W e d n e S d a y

t h u r S d a y

f r i d a yMONTEciTO8:00am–11:15am

1100 & 1200 blocks of Coast Village Road

WESTSiDE SANTA BARBARAHarding Elementary

School, 1625 Robbins St.3:00pm–6:30pm

SOLVANGCopenhagen Drive

and First Street2:30pm–6:30pm

GOLETACorner of Storke and

Hollister; 7004 Marketplace Dr., inside the Camino Real

Shopping Center3:00pm–6:30pm

cARpiNTERiA3:00pm–6:30pm

800 block of Linden Ave.

Pure Joy Caprese(6-8 servings)Properly pronounced caa-prays-zay, the Caprese is a deceivingly simple dish that’s all about the integrity of the components. This dish originated in the island of Capri, I admit I have strayed a bit from its pure simplicity but it’s a delicious deviation. I like to reduce my own balsamic vinegar to take the edge off and give it a bit of body so it sits thicker on the salad instead of pooling on the plate. Toasted walnuts give it a nice crunch too. Heirloom tomatoes are key and can be the green striped zebra, the sweet orange ones, the odd shaped darker red ones or the endless variety we are so fortunate to have on display throughout the summer and fall here in Santa Barbara.

4 lb. local heirloom tomatoes (DO NOT REFRIGERATE)2 lb. fresh mozzarella 2 bunch fresh basil or wild arugula1/3 cup extra virgin olive oilMaldon flake salt & freshly ground pepperOptional garnish:Balsamic vinegar (boil; reduce by half to thicken)Handful of toasted pine nuts

Quarter inch slice the tomatoes and cheese. Arrange with the cleaned basil or arugula & drizzle with the best olive oil you have, dot with reduced balsamic, maldon salt & pepper. Finish with the pine nuts if you like.

Scarlett Begonia’s Brasadella BiscottiNot a traditional biscotti, as it is not baked twice. Wonderful cake texture with the dryness of a biscotti, perfect with espresso.

14 ounces AP Flour 1 Tablespoon Baking Powder6 ounces Butter 7 ounces Sugar 2 Eggs¼ cup Milk 1 Tablespoon Lemon Zest1 teaspoon Almond Extract 1 teaspoon Anise Extract

Cream butter and sugar; add eggs one at a time. Add milk, lemon zest and extracts. Add dry ingredients. Place dough on floured board, knead until firm, and roll into a log. Shape log into an s on the half sheet. Score with a knife down the center of the dough, sprinkle with sugar. Bake at 350° for 30 minutes.

Sicilian Style Steamed Black Mussels(Serves: 7)Prep: 15 minutes Cook: 30 minutes

5 lbs Live Black Mussels2 cups Chardonnay Wine (if you drink wine, use the wine you will serve with dinner)5-6 Roma Tomatoes (fairly firm) Roughly chopped1/2 cup White onion Diced1 1/2 sticks Sweet butter4-5 cloves Fresh garlic smashed & chopped2 tbls olive oil1/4 cup Fresh basil (fine chop)1/4 cup Fresh Italian Parsley (fine chop)1 tsp Sea salt1/2 tsp Fresh Cracked Black Pepper1/4 tsp Ground cayenne pepper1/4 tsp Crushed Chili Flakes1/4 tsp Dry oregano1-2 loaf Fresh Baked Crusty Bread

First scrub and de-beard the mussels under cold running water (discard any mussels that have stayed open during this process, as they are most likely dead). In a large stock pot heat the olive oil and the butter over a medium-high heat until the butter is melted and the two have mixed together. Add in the onions and sweat them for about 5 minutes Turn down the heat to medium; add in the salt, chili flakes, black pepper, cayenne pepper,

ON THE COVER

Pure Joy Caprese

Scarlett begonia’s brasadella biscotti


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

6920 Market Place Drive • Goleta

(805) 685-8900 • holDrens.coM

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

oregano and garlic Sauté for about 2-3 minutes then add in the chopped Roma tomatoes. Cook these down for about 5 minutes and add in the wine. Mix this all together for 5 minutes and then add in the mussels. Stir the mussels as good as you can and then cover the pot. The mussels will create a lot of liquid which will bring the sauce together. Let the mussels steam for about 5 minutes; then carefully remove the lid and stir the mussels; replace the lid and steam for another 5 minutes The mussels should be opening by now; check to see how they are doing and give them another stir; replace the lid and finish steaming for about 5 more minutes. Carefully remove the lid and stir in the Italian Parsley and basil Serve these up in a large bowl (with the liquid broth) discard any mussels that did not open during the cooking Most important thing is serve these with a fresh baked crusty bread so you can sop up the broth. (Trust me you’ll want to drink the broth.)

Recipe is courtesy of Whole Foods Market, 3761 State St. 805-837-6959.

Spinach & Egg Fillo Cups (makes 12)

1 box fillo dough, thawed 6 oz baby spinach2 oz favorite cheese, sliced 12 eggs Chives, sliced for garnish

Preheat oven to 400 degrees F. Lightly coat a muffin pan with cooking spray. Lay 5 sheets of fillo dough on top of each other, spraying each sheet lightly with

Spinach & Egg Fillo Cups

2 8 f o o d & h o m e

ON THE COVER

cooking spray, or brushing with olive oil. Using a 4” round cookie cutter, or a similarly sized dish to cut around, cut out 12 circles of dough. Press circles into a muffin pan. Heat 1 tablespoon olive oil in a large pan over medium heat. Add spinach and a pinch of salt and pepper and toss until wilted. Place wilted spinach into each fillo cup. Top with a slice of cheese. Crack one egg into each cup. Bake until egg is cooked but yolk is still slightly runny, about 10 minutes. Season to taste with salt and pepper and garnish with chives.

Recipe by Mariana Delio, blogger, YummyMummyKitchen.com Sautéed Abalone Steaks in Brown Butter Sauce:(Serves 2 people)Prep Time: 5 minutesCook Time: 4-5 minutes

4 Tenderized Abalone Steaks (about 2 oz each)1 Egg1/2 cup Seasoned Bread Crumbs or Panko breading (your preference)2 TBLS Butter1 TBLS Fresh Lemon Juice1 TBLS Non-Peril CapersSalt and pepper to taste

Heat a large skillet over a medium/high heat. Place the bread crumbs on a plate. Beat the egg and place in a bowl Once the pan is hot, place the butter in the skillet. Dredge the tenderized Abalone Steaks through the egg and then into the breading and coat both sides. As the butter starts to turn a light brown carefully place the breaded abalone steaks in the skillet. Cook for about 1 1/2 minutes and then turn them over. Cook for about 1 minute and then drizzle the lemon juice over the steak and then put the capers in the pan. Remove from the pan after you’ve put the capers in (about 30 seconds) Plate the abalone and then drizzle the brown butter sauce over the steaks and enjoy. Abalone goes great with steamed rice and fresh grilled vegetables.

Recipe is courtesy of Whole Foods Market, 3761 State St. 805-837-6959.

Seagrass’ “Beurre Monte” poached Maine Lobster with warm Mandarin Gelee, Shaved Baby Fennel dressed with Apollo Mistral Extra Virgin Olive Oil and Potato Butter

For the Lobster:2 ea. @1.25lb Lobsters1 gal. Water1 Onion, cut into 8 pieces2tsp. Sea Salt8 Black pepper corn, crushed2 Bay leaf

1c White wine

Beurre Monte To Poach the Lobster:1tbsp. Water12oz. Unsalted butterSaltWhite pepper Cayenne

Bring water to a boil. Remove from heat and whisk in the butter. Season to taste. Keep warm @155F.

To prepare the lobsters:Bring the water to a boil with the aromatics. Remove the tails and claws by twisting them and pulling them off. Remove the water from the heat and submerge the lobster tails for 2 minutes, and the claws for 3 minutes. Remove the lobsters.

For the Claw Meat: Break off the knuckle by chopping or twisting it off. Pull down on the small pincer and twist it to the side to crack it and pull it straight off. Ideally, the hard cartilage will remain intact and you will be able to remove it attached to the pincer. Place the claw onto a cutting board and crack the claw with the back of a heavy chef’s knife in the middle of the heel of the claw. Be sure that your strike is hard enough to only crack the shell, making sure not the break through the claw meat. Turn the claw so it is resting on the thin bottom side of the shell and with the heel of your blade carefully make a crack on the top of the claw by striking downward and then twisting your knife swiftly to crack open the shell. (To visualize this technique, imagine that as you strike the claw with your knife, the twisting action you will apply is to turn the top part of your knife, being the unsharpened side of the blade, snapping it clockwise downward as if to lay the knife down horizontal to the table). Use a towel to crack off the shell then remove the claw meat by shaking it out or carefully pulling it out of the shell with your fingers. It is important to perform this while the claws are still warm.

For the Tails:Place the tail on the cutting board belly down, grasp the tail fan, twist to one side and pull it off and discard. Using your finger, push the meat through the tail end out through the large opening. Save the shells with the heads for the lobster stock.

Use the Bodies for the lobster emulsion on the next coarse by splitting the heads open and removing and discarding the antenna, the tomalley, roe, lungs and the sac. The dark green roe is nice for other uses as in a sauce, but be sure to discard the light green tomalley. Rinse all the shells with cold water.

For the Lobster Stock:¼ c Olive oil1lb Lobster bodies2ea. Shallots, peeled1c Celery stock, sliced1c Carrot, peeled4ea. Garlic cloves1c Fennel bulb, chopped2tbsp. Tomato paste2tsp. Curry powder2ea. Star anise8 Black pepper corns, cracked1tsp. Saffron2lbs. Tomatoes, chopped½ c Sherry, Manzanilla or Fino½ c Brandy2tbsp. Pernod3qt. Water

In a large rondeau (deep braising pan) heat the olive oil over high heat until it begins to smoke. Add the lobster shells and sauté until they turn red, stirring often. Do not over fill the pot, as you need to keep the heat high. Add

Poached Maine lobster “beurre Monte” from Seagrass.

Photo by Shelly Vinson.


Santa Barbara Beautiful 2011 AwArd winner

for the stunning new waterfront deck

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

113 Harbor wayreservations (805) 564-1200

Thank You, Santa Barbara Beautiful!


in the vegetables and sauté until caramelized add tomato paste and curry, allow to sauté for a moment, add tomatoes, stir, then add aromatics and deglaze with the sherry, brandy and Pernod. Carefully flambé the liqueur, then add water. Temper the heat to medium and gently simmer the stock for 21/2 hours. Strain stock through a fine mesh strainer and chill. Reserve for later use.

Mandarin Gelee:11ea. Fresh mandarin juice (you will need 2cups)pinch agar-agar

Mix ¼ of the mandarin juice and the agar-agar and bring to a boil over medium heat, stir well. Remove from heat, add the rest of the juice, stir and strain through a fine mesh strainer into a square dish approximately ¼” thick and chill in the refrigerator.

Potato Butter:½ tsp. Arrowroot powder½ c Vegetable stock2 tbsp. Mashed potato5 tbsp. Lightly salted butterSea saltFresh ground nutmeg

Mix the arrowroot in cold vegetable stock. Place the butter, potatoes and vegetable stock in a small pot and bring to a boil over medium heat stirring gently. Season to taste and save in a warm spot. Adjust the consistency as necessary.

To Finish:Slice each Lobster tail into 6 medallions and place along with the claws in the beurre monte. Poach for approximately 6 minutes. In the mean

time, with a spoon fan a small amount of potato butter onto 4 pre-warmed plates. Cut the mandarin gelee into 3 ½” by 2” rectangles and place in the middle of the warm plates. Arrange 3 medallions on each slice of gelee and top with a claw. Top each lobster with shaved fennel salad and dress with Apollo Mistral Extra Virgin Olive Oil. Serve immediately.

Museum Café Lobster Corn ChowderBy Chef Brenda Simon

1-2 Lobster Tails, roasted in the oven, reserve shells1 T olive oil and 1 T butter3 T Chopped Garlic1 medium Yellow Onion, diced3 sprigs Fresh Thyme2 T Cajun Spice Mix½ cup Brandy1 cup water1 qt Heavy Cream1 cup half and half2 ears Yellow Corn, baked in the husk, shucked, and kernels cut4 slices Thick Smoked Bacon, crispy, diced2 Russet Potatoes, baked, skins removed, mashed (lumps are ok)Chipotle Tabasco

Roast lobster tails in the shells in a 375 degree oven for about 10 minutes. Remove meat and dice. Reserve. Continue to roast lobster shells until toasty, fragrant and brown.

In a large stock pot, sauté butter, olive oil, garlic and onion until translucent with the fresh thyme sprigs about 10 minutes. Add the reserved lobster shells and brandy. Boil the brandy until it is reduced by 2/3 and add the water, heavy cream, half and half and the spice mix. Stir to mix well. Reduce heat to medium low. Add the corn kernels, bacon and mashed potatoes. Mix well. Add a few shakes of chipotle tabasco. Let simmer until the flavors have melded. Remove thyme stems and lobster shells and add the cooked lobster meat just before serving. Adjust salt and pepper to your liking. Stella Mare’s Filet de Porc(4 servings)Marinated grilled pork tenderloin with goat cheese mashed potatoes, braised Swiss chard and an apricot-cherry gastrique

2 pork tenderloins1 cup dried apricots1 cup dried black cherriesI cup of orange juice ¾ cup white wine vinegar1 peeled orange½ cup of sugar½ cup red wine vinegar1 cup of cabernet wine1 anise star ½ cup goat cheese1 lb. of red potatoes½ cup cream

ON THE COVER

Museum Café lobster Corn Chowder

Stella Mare’s Filet de Porc

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

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

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

Californian cuisine with spot-on

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

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

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

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

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

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

Food 26Decor 21Service 25Cost $47

2012


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

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

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

—FOOD AND WINE MAGAZINE

28 POINTS FOOD28 POINTS SERVICE

2011

~Examples from our daily changing menu~

LOBSTER SALADwith Asparagus, Sundried Tomatoes, Olives & Basil

LOCAL SEABASS with Fricassee of Artichokes, Peas & Meyer Lemon

GRILLED DUCK with Fresh Mango Chutney & Ginger Sauce

GRILLED LAMB LOINwith Wild Mushrooms, Green Beans & Rosemary

¼ lb. butter3 red Swiss chard leaves1 shallot 3 minced garlic clovesTT salt and pepper1 cup of soy sauce¼ cup honey ¼ cup whole grain mustard

Pork marinade: Combine the honey, whole grain mustard, and soy sauce and whisk together. Clean and marinate pork for four hours.

Gastrique:In a sauce pan combine the orange juice, white wine vinegar and orange peels and a ¼ cup of sugar and reduce until it coats the back of a spoon. Strain and add dried apricots while still hot. In another sauce pan combine the black cherries, red wine vinegar, cabernet, ¼ cup of sugar and the anise star, reduce until it coats the back of a spoon.

Potatoes:Cover the potatoes in salted cold water and bring to a simmer. While the potatoes are cooking heat up the cream and butter in a sauce pan. Once the potatoes are tender strain the water and smash the potatoes add cream, butter and goat cheese. Salt and pepper to taste

Swiss chard:Rinse the Swiss chard and dry thoroughly. In a sauté pan on medium heat, Sauté the garlic and shallots for 20 seconds then add the Swiss chard and sauté till wilted. Salt and pepper to taste.

Plating and display:Slice the pork tenderloins – use ½ tenderloin per serving. Start by a layer of mashed potatoes. Top with braised Swiss chard. Layer the sliced pork tenderloin on top. Spoon the apricot and cherries gastrique on top of the tenderloin and on the plate. And…Voila! Bon appétit!

Lentil and Vegetable Stuffed Portabello Mushrooms(Serves 4)

1 small onion, chopped 2 carrots, chopped 1 celery stalk, chopped 2 cloves garlic, minced 1 teaspoon herbs of Provence 2 cups cooked lentils 4 large portobello mushrooms (or 8+ smaller portobellos), center stalk removed 2 tablespoons grated Parmesan cheese Fresh herbs for garnish

Heat olive oil over medium heat in a large saute pan. Cook onion, carrots, celery, garlic, and herbs until vegetables are tender. Stir in lentils and season with salt and pepper to taste. Transfer lentil vegetable mixture to a large bowl. Wipe pan clean and add 1 tablespoon olive oil. Cook mushrooms

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 about 2 minutes per side until starting to soften. Place mushrooms, cap down, in a baking dish. Fill mushrooms with lentil mixture. Drizzle with a little olive oil if dry. Sprinkle with Parmesan. Place under broiler until warm and cheese starts to melt. Garnish with fresh parsley. Lemon Filled Lavender Cupcakes1 cup all purpose flour 1.5 tsp baking powder 1/4 tsp salt1/2 cup granulated sugar 1/4 teaspoon dried lavender flowers 1/2 cup butter, at room temperature 2 eggs 2 tablespoons milk1/4 cup lemon curd

1 stick butter, room temperature 8 oz cream cheese, room temperature 1.5 teaspoons lavender honey* 3 cups confectioners’ sugar

Preheat the oven to 350°F. Line a muffin pan with paper liners. Whisk together flour, baking powder, and salt. Pulse lavender flowers and sugar in a food processor to combine. Beat lavender sugar and butter together until pale and fluffy. Beat the eggs into the butter mixture, one at a time, then sift in the flour mixture and fold gently. Stir in the milk, then spoon the mixture into the muffin cups. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean. Cool completely. Use a paring knife or melon baller, remove a “plug” from center of cupcakes. Fill hole with lemon curd. Beat butter, cream cheese, and honey together until combined. Beat in sugar until stiff enough. Frost cupcakes and top with a lavender flower. (*Lavender honey is available at gourmet food stores such as Whole Foods.)

Recipe by Mariana Delio, blogger, YummyMummyKitchen.com

lemon Filled lavender Cupcakes


Balsamic Strawberry & Goat Cheese Toasts (Serves 4-6)

1 baguette, sliced on the diagonal and toasted 4 oz goat cheese at room temperature1 pint/basket fresh strawberries, diced 2 tablespoons good quality aged balsamic vinegar1/4 cup fresh basil leaves, chopped

In a medium bowl, stir strawberries with balsamic and basil. Spread goat cheese over bread slices and top with strawberry mixture.

Seared Ahi Salad with Citrus Ginger Dressing(Serves 4-6)

1 lb sashimi grade ahi tuna ¼ cup black and white sesame seeds ½ cup tangerine juice juice of ½ lime 2 tablespoons sesame oil 1 tablespoon freshly grated ginger 5 oz baby lettuces ½ cup cooked edamame ½ cup Enoki mushrooms (available at Gelson’s and other gourmet and Asian grocery stores) 2 tangerines, separated into segments

Sprinkle fish with salt and pepper. Press sesame seeds into the sides of the fish. Heat 1 tablespoon olive oil over high heat in a cast iron skillet. Sear fish, about 3 minutes per side, or until cooked to desired doneness. Slice. In a small bowl, stir together tangerine juice, lime juice, sesame oil, and ginger. In a medium bowl toss lettuce with edamame, mushrooms, and tangerine segments. Toss with desired amount of dressing. Top with sliced seared ahi.

Salmon Bisque(Serves 6)

1 cup chopped potatoes 1 cup sliced leeks 1 cup sliced mushrooms 1 ear corn, kernels sliced off 2 garlic cloves, minced 1 cup white wine 2 cups crushed tomatoes 3 cups clam juice, fish stock, or vegetable stock 1 cup half and half 1 cup fat free plain Greek yogurt 1/4 cup fresh parsley 1 tablespoon fresh dill 1 lb salmon, cut into about 2” pieces

Heat 2 tablespoons extra virgin olive oil in a large soup pot over medium heat. Add potatoes, leeks, mushrooms and corn kernels. Saute until vegetables are starting to soften. Add garlic and continue to stir for one minute. Add white wine and simmer until most of the

wine liquid has cooked off. Stir in tomatoes, clam juice, half and half, yogurt, parsley and dill and bring to a low simmer. Season with salt and pepper to taste. Add salmon and cook until just cooked through, about 5 minutes. Garnish with parsley or dill.

Pan-seared Duck Breast in Hibiscus and Orange Sauce.From Chef Nathan at Petit Valentien

Sauce:1 cup sugar 1 bag dried hibiscus flowers1 stick cinnamon 2 whole star anise juice of 1 limejuice of 1 orange 1 cup filtered water

Place all ingredients in a sauce pan and reduce to a thickened state.

Duck: Score the top or skin side of the duck breast, season (salt and pepper) and place in hot pan skin side down, browning the skin while also rendering some of the fats and adding a crisp texture. Flip and place in hot (400-425) oven and cook to desired temperature (rare for me). Put that sauce on that duck and eat it. Sharing is always optional! If you have any questions, call Nathan at 805-966-0222.

Loaded Baked Potato Soup(Serves 6)Recipe by Epicurean Mom Katie Kooncewww.epicureanmom.com. There are two things I love most in life; family and food. This blog is dedicated to both. My love of food started when I was young girl. Now it’s my turn to teach my daughters to experiment and enjoy the process of coming up with culinary creations of their own

3-4 Large Russet Potatoes2 tablespoons olive oil1/2 cup butter (1 stick)3/4 cup flour2 1/2 cups broth1/2 cup half & half2 1/2 cups 2% milk1/4 teaspoon pepper1 1/4 teaspoon salt1 teaspoon minced garlic1 cup (mild) cheddar cheese, grated, plus more for garnish

1 cup white (mild) cheddar cheese, grated1/2 cup sour cream1 large onion, diced5 pieces bacon, cooked and crumbled4 tablespoons chives, chopped

Pre-heat oven to 400 degrees. Rub potatoes with olive oil and place on a baking sheet. Bake for 45 min- 1 hour, or until soft and completely cooked. Cool potatoes completely and peel. Dice 2 potatoes (into bite sized pieces) and mash the other with 1/2 cup milk. Separately, set both aside. Over medium heat melt butter (you can add more butter, I cut on it to save on calories) in a dutch oven and add flour, stirring vigorously, until thickened and smooth. Slowly add half and half and milk (stirring vigorously.) Add onions and garlic and cook until soft and translucent (stirring continuously.) Add the mashed potato. Using an emulsion blender or blender, blend until smooth (if using a blender return to the dutch oven.) Add chicken broth, cheddar cheese and white cheddar cheese, salt and pepper. Stir in the sour cream, until completely incorporated, and add diced potatoes. Spoon into bowls and garnish with cheddar cheese, bacon and chives.

Recipe by Epicurean Mom Katie Koonce, www.epicureanmom.com

ON THE COVER

Chef Nathan of Petit Valentien and his Pan-seared Duck breast in Hibiscus and Orange Sauce.

Phot

o by

Ash

ley

Ren

ée


3.875” x 4.875”

Sunday 5:00-10:00

NOW OPENALL DAY11:30-10:30

w w w . f o o d – h o m e . c o m

www.luckys-steakhouse.com

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


Douglas Ghezaassociate a.i.a.

certified interior designerlicensed building contractor

Patrick Marrarchitect • civil engineer

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

DesignArt +Quality Craftsmanship

= Lasting Value

Showroom by Appointment

532 Santa Barbara StreetSANTA BARBARA

MONTECITO • SANTA YNEZwww.designartstudios.net

Architecture

Interiors

Space Planning

Kitchens & Baths, etc.

Quality Products

Cabinetry • Tile/Stone

Full Service

Design/Build/Remodel

Estate Maintenance

805.899.2349866.974.6444PHONE/FAX

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

Quinoa Wraps1 cup quinoa, rinsed well2- 2 1/2 cup veggie brothpinch of salt1 can organic black beans, warmed or cold1 medium onion, coarsely chopped2 tablespoons olive oil1 avocado, sliced2 ears of corn, shucked2 bell peppers, grilled and sliced into strips (Any color pepper works. I used all the colors)4 whole wheat tortillashot sauce, garnish

Heat veggie broth and quinoa in a small saucepan until just boiling. Turn to low-medium and simmer for 25 minutes, or until just tender. Fluff with a fork and set aside. Heat olive oil in a small skillet over medium heat, add the onion. Cook until browned and caramelized, about 10 minutes. Set aside. Preheat oven to 375 degrees. Place shucked corn on a baking sheet, drizzle with olive oil and toss to coat. Bake until just browning, about 7-10 minutes, stirring occasionally. Slather chipotle sauce over the middle of tortilla. Scoop a heaping spoonful of black beans, quinoa, caramelized onions and corn. Place bell pepper strips over the top and finish with avocado slices. Roll, serve with hot sauce and Enjoy.

Recipe by Epicurean Mom Katie Koonce, www.epicureanmom.com

ON THE COVER

Quinoa Wraps



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

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

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

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

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

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

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

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

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

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

bouchonsanta barbara

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

for up to 20 people

Private Dining in the

Cork Room

PRIVATE DININGin the Roosterfish Room for up to 20 guests

CoAsTAl CuIsINE

[email protected]

30 East ortega street • santa Barbara • 805.963.1012

S U S H Ion site

Our professional sushi chef comes to your home or business for all your special events... starting at $15 per person!

• Corporate Events • Weddings • Graduation • Parties

For all the details:

(805) 708-7127 www.sushionsite.com


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

Facials • ProfessionalMake-up Application

Natural and Organic Skincare, Mineral Make-up and Bodycare

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Purely Organic

Nowavailable at


FULL BAR • WEEKEND BREAKFASTLUNCH • DINNER

5995 Stagecoach Road • 967-0066

Some samples from Chef Moises Bernal

Venison Sausage Stuffed MushroomsNew Zealand Rack of LambSautéed Medallions of Rabbit

Norwegian Salmon

Charbroiled Ox T-Bone SteakGrilled Ringneck Pheasant Breast

Wild CaribouCharbroiled Sea Bass

Audrey Ovington • Proprietor Since 1941

One HundredYearsof Tradition

Just 20 Minutes Away...

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

Call for information on leasing entire propertyfor corporate or private function

breathe A SPECIAL SECTION FOR HEALTH • FITNESS • AND THE GREAT OUTDOORS

New smiles for life

miNi face lifts: Q & a with Dr. lapatka

culiNary meDiciNe

hyperbaric treatmeNts

profile: the Dailey methoD

mouNt whitNey: the big hike

home gyms aND more…

4 2 S P e C I A L S e C T I o N

K aren, a lifelong sports enthusiast and athlete, always knew she would return to the Santa Barbara lifestyle

after putting her University com-munications degree to work in the big world. After a career of market-ing and business development for major companies in national cities, the former advertising director for Time, Inc. got the inspiration one day on a drive back to visit family. In a moment, she saw her life’s purpose-- to share her athletic passion and business skills by pro-viding a fitness studio back in the place she loves. She packed her things into storage, moved to San Francisco to train for her Master Instruction certification with Jill Dailey McIntosh, founder of The Dailey Method, honing her skills by teaching in six Bay area studios. After more than a year, Karen and

her business partner secured the franchise for the Santa Barbara region, signed a lease, built the studio, and trained her instructors. Karen now provides the com-munity she values with one of the most effective fitness programs in the nation. The Dailey Method, the first

barre fitness method ever offered in California, is a combination of core conditioning, muscle strengthen-ing, yoga and orthopedic exercises, influenced in part by the seminal work from exercise pioneer Lotte Berk. Currently there are 34 studios in Arizona, California, Illinois, Indi-ana, Missouri, Nevada, Canada and Paris, France. The Santa Barbara studio, at 2905 de la Vina, opened June 2011, and the response from the fitness community is evidence that Karen’s goal was right on target. Why it works? What we may look like on the outside doesn’t al-ways match what’s going on inside. The Dailey Method principles are based on maintaining core align-ment and strength, building long, lean muscles, targeting specific areas and increasing flexibility. It helps all body types at any life stage, plus it makes a fun 55-min-ute workout.

Greatest misconception? That it’s a ballet class! I’m not a particularly good dancer. Have you always been fit? Yes. Back in senior year I was MVP, and I have the kind of parents who still run eight miles on Saturday mornings. I’ve done track, soccer, swimming, cycling-- all the sports

that lead to short muscles-- so in yoga I was the one in the back of the class with zero flexibility. For-tunately, that aspect has changed! Any comment on the indus-try cousins (Bar Method, Pilates, Fit Buddha) in the area? There is a lot of competition, but that ups our game. Our client retention rate speaks for itself. Favorite success story? My 6 AM class is a dedicated, ma-ture group, and when some new 20-somethng’s joined they could not keep up with the regulars! We really see progress, which means bodies are changing for the better. Diet/nutrition element? We have plans to offer a seminar with a well known nutritional counselor on portion control and cleanse di-ets, using farmer’s market produce to make freshly pressed juices. It’s a great way to reset the system. Your daily fix? I admit I’m a creature of habit. Every day I have to have a Balance Bar for breakfast. It’s been years. What inspires you? The people. I love the social aspect of this career. Best thing about owning a studio? The flexibility, and in working for myself, I am able to make quick, effective decisions. Worst thing about owning a studio? There is no one to call in

sick to! Accommodating children? We are very family friendly, since Jill has 3 kids of her own. We offer child care for all ages, from infants staring in the mirrors to 8-10 year-olds doing homework in the halls. Studio goals? Besides selling out every class? To offer a Couple’s Night to bring more men into the studio. Personal goals? Getting more sleep! I hope to climb another 14,000-ft mountain. My business partner and I recently did Mt. Lan-gley, so Mt. Whitney is next. Your view on fitness in the future? The trend toward lower impact will continue, and the barre is not going away. My most dedicated client base is the baby boomer set who went through the high impact phase, and see the wisdom in reducing strain on the body. Your perfect day? A Friday -- coffee, teaching my morning classes, a sunny mountain bike ride, then meeting friends at the beach or one of the many amazing restaurants here. It’s a fun place to be. I’m living my dream life.

For more information on The Dai-ley Method program and schedules call 805-845-1688 or visit www.thedaileymethod.com

BY VIcToRIA WooDARD HARVEY

U P C L O S E

a Dailey Dose

with KarEn BradShaw

Sansum Clinic’s unified, patient-first approach to healthcare is built

around you. Our multi-specialty team of physicians and clinical staff

work together, supported by the latest equipment and technology,

to ensure quality care for you and your family throughout all stages

of life. We are driven by the principles of compassion, teamwork and

innovation to keep you in good health.

Learn more at www.SansumClinic.org

If you would like to support the good health of your community by making a gift to Sansum Clinic, please contact Dru A. Hartley, Director of Philanthropy, at (805) 681-7726 or [email protected].

Caring + CuringIn December 2007, I was a healthy non-smoker but had been experiencing pain in my chest. Thankfully for me and my family, my doctor detected my lung cancer at an early stage – I’ve now been in remission for 3 years.

— Lisa Raphael, cancer survivor, with her daughter, Hannah

SC_Campaign_PrintAds_Care_FoodHome.indd 1 2/8/2012 11:15:37 AM

B E a U t Y

LookING AT A MINI-LIFTThere are many terms for less extensive facelifts and they go by various names including S lift, mini-lift, as well as numerous trademark names such as QuickLift™, Lifestyle Lift™, and others. The S lift refers to an incision that is carried from the hairline above the ear extending behind the tragus (that cartilage in front of the opening of your ear canal) and gently sweeping in an S fashion to the ear lobe area. The S lift incision may minimally extend toward the hairline. After all it’s not just about the incision, but what’s done to the underlying tissue. These less extensive procedures fulfill a need for quicker recovery time for patients. Recovery time is important, however. In the end you want the most natural result. A mini-lift, as I will call it, is a less extensive procedure that can be performed on patients with early aging of the face. These patients are usually in their 40s or 50s. When I see you in consultation, we will determine the best procedure for you, which is decided by the features you would like to improve and rejuvenate. The mini-lift may have to

be combined with other procedures such as neck contouring to achieve your goal. Facial rejuvenation is not just about “tightening things up”, which is what used to be the goal, but more about restoring youthful vitality to the face which is why in some patients volume must be added with Fat Transplants to give them the results they seek.

FAT TRANSPLANTSThe fat is harvested from one’s own abdominal or thigh area. It’s a relatively small amount of fat compared to body liposuction so there won’t be any change in the donor site. A successful transplant usually results in only about 30% of the fat surviving so there will initially be an overcorrection to allow for this amount of loss. The fat is used to fill in contours of the face and is not for fine lines. It works especially well for the cheek area. The important thing to remember is that aging results in loss of volume and fat transplants restore that volume. How long is the recovery time? It varies for each individual, but most patients return to normal function within a week.

How noticeable is a Mini-lift? Results vary, but a Mini-lift can dramatically improve your look while maintaining your natural appearance. How much does a Mini-lift cost? A Mini-lift can be done without general anesthesia and can cost much less than more extensive procedures. Promoting healthy, positive self-image is the most satisfying part of what we do. The goal is to honor the gifts that nature has granted, restoring and highlighting each person’s unique beauty. That’s what makes a success.

David F. LaPatka, MD, FACS is a board certified Facial Plastic Surgeon and has performed thousands of surgical and non-surgical corrections of the skin, forehead, brow, eyelids, nose, cheeks, chin, and neck. His team of certified nurses, technicians and nurse anesthetists offer the most advanced surgical options and latest non-surgical facial rejuvenation services in a private and comfortable spa-like setting. (805) 681-7844. www.faces.sansumclinic.org

Mini-Lifts, S Lifts and Lifestyle Lifts


BY DAVID F. LAPATkA, MD, FASc

n U t r i t i O n

If you are interested in natural forms of heal-ing, think culinary medicine. Plant foods (fruits, vegetables, whole grains, legumes, nuts and seeds) contain substances called

phytonutrients that have the ability to decrease the chronic inflammation in the body, which is one cause of many modern day diseases. Since the word “phyto” means plants in the Greek lan-guage, phytonutrients are nutrients produced by plants. Many of these phytonutrients are responsible for the bright colors in plants which are made to ensure survival guarding them against harsh weather, viral attack, the insults of handling and providing defenses against unstable forms of oxygen. Plants that have to work harder to resist pests without pesticides contain more phytonutrients. So think about that when you are looking for vegetables that look perfect; a few holes might suggest that it contains more nutrition. Humans may benefit from eating plants that contain these disease-fighting substances. Some of the phytonutrients contain

antioxidants, which many believe retard the aging process and protect or slow the formation of carcinogens (cancer causing agents) and the oxidation of fats, which initiates the heart disease process. Other phytonutrients inhibit the action of chemicals that stimulate cell growth and tumor development. One reason health professionals are so excited about phytonutrients is their possible to interact with every step in the cancer process, slowing, stopping or reversing it by affecting enzymes that convert healthy cells to cancerous cells. In addition, some phytonutrients may lower cholesterol, reduce arterial plaque, counter osteoporosis and so on. Each phytonutrient plays a different role. A simple tomato or orange contains hundreds and possibly thousands of phytonutrients. Technology is capitalizing on this science by trying to isolate specific nutrients and package them into pills and powdered supplements. However, the levels that are effective and the balance of each phytonutrient

have not yet been determined. Replacing food with pills is always questionable since we know that “nature knows best”. However using pills to supplement even a good diet may be helpful for many people in search of natural medicine since there are supplements that are made from concentrated food sources and may enhance the value of the food itself. It is important to remember that this subject is very complex due to the many variables including where and when the plants are grown and when they are harvested. See the following chart for specific sources and potential functions of phytonutrients. For more information, the American Institute for Cancer Research is a wealth of information; visit their website at www.aicr.org Gerri French, MS, is a registered dietitian (RD) and certified diabetes educator (CDE) for Sansum Clinic. Gerri has been a clinical nutritionist and cooking instructor for 30 years. She is also a mother and enjoys sharing practical information and recipes with her patients and their families.

culinaryMedicine

Phytonutrient Food Sources Potential Health Benefit

Anthocyanins Concord grapes, radishes, berries, red cabbagePowerful antioxidant that may have heart health benefits and help protect vision

Allyl sulfides Garlic, onion, leeks, chivesMay stimulate anti-cancer enzymes and inhibit colon/stomach cancer

CarotenoidsCarrots, sweet potatoes, yams, apricots, cantaloupe, dark green leafy vegetables

Antioxidants that may protect against lung and breast cancer

CurcuminsTurmeric, ginger. Most curry powders contain turmeric, yellow mustard

May reduce inflammation and stimulate enzymes that inhibit cancer

IndolesCruciferous vegetables: broccoli, cabbage, kale, brussels sprouts, cauliflower

May help protect against estrogen promoted cancers

Luteins Broccoli, spinach, carrots, corn, tomatoes, greens May protect against cataracts and macular degeneration

Lycopenes Tomatoes especially cooked, red grapefruit, watermelonAntioxidant; may reduce risk of prostate, stomach and esophageal cancer; may help protect against vision loss

Quercetin Grapes, apples, cherries, red onions, kale, broccoliAntioxidant may be helpful in protecting against respiratory allergies and asthma


BY GERRI FRENcH, MS, RD, cDE


d E n t a L

chew on thisGoodbye Dentures, Bring on Tasting Food Again! BY JENNIFER GoDDARD coMBS PHoTo BY ELIoT cRoWLEY

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

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

Can you imagine not being able to chew

or taste food of any type or flavor? Hard

for most people to fathom, but that was

the fate of many denture wearers until re-

cently. Three Ventura-area dentists have

changed people’s lives with All-On-4TM, a relatively simple

dental procedure of highly sophisticated technology. Food

and Home Magazine sat down with local prosthodontist

Dr. Saj Jivraj, and oral surgeons Dr. Hooman M. Zarrinkelk

and Dr. James O. Jacobs to learn more about this break-

through procedure. Together they have brought one of life’s

greatest joys back to many – that of enjoying the taste of

food again.

F&H: All-On-4TM doesn’t sound like anything dental related. Tell us about it.Dr. Zarrinkelk: All-On-4TM was developed to help patients without teeth quickly regain a fully-functional mouth and jaw. The advantages of this technique include the avoidance of major grafting procedures and the placement of fewer implants making the procedure much more affordable than conventional dental implant procedures. This is attractive to individuals with dentures or in need of full upper and/or lower teeth when their dentition is terminal. Patients can receive four implants and new fixed, non-removable replacement teeth in a single visit. And, there are no bone grafts.

F&H: How is All-On-4TM different than dentures? Dr. Jivraj: Dentures don’t allow for the enjoyment of food. Tasting is a thing of the past and chewing is near impossible. Plus, nobody should have to remove their teeth and put them in a glass at night. The All-On-4TM technology has made that obsolete. Dentures don’t fit and are the cause of a lot of discomfort. This breakthrough technique can provide some patients with functioning teeth in as little as an hour and in a day for most patients. They leave the office with a beautiful natural looking smile and an increase in confidence.

F&H: To accomplish all that the procedure must be fairly complicated. Is it? Dr. Jacobs: No, it isn’t. After the patient has been consulted and preparations have been made, in a single visit patients can receive four implants and new fixed, non-removable replacement teeth. The advantages include there are no major grafting procedures, plus the placement of fewer implants makes the procedure much more affordable than conventional dental implant procedures. What all patients tell us after the treatment is completed is that the entire process was much simpler than they expected and very often much less involved than other options they were presented by other dental teams. They can also rest assured that this procedure has the backing and was developed by the largest dental implant company globally, Nobel Biocare.

(continued)


www.mountainairsports.com

SAN LUIS OBISPO667 Marsh Street • 543-1676

SANTA BARBARA14 State Street • 962-0049

Backpacking • Travel • Climbing Snowboarding • Skiing • Car Racks

Mountain Air Sports, helping you meet the challenge.

F&H: Though this is a new procedure, I understand there is already a roster of successful case histories.Dr. Jacobs: Oh yes. Our patient, Samuel Povar, had the All-On-4TM procedure 14 months ago. Sam, who is 79, says the procedure changed his life. For the first time in four decades his teeth and jaw are normal and he can chew and taste anything and everything. Dr. Jivraj and Dr. Zarrinkelk also helped a patient get rid of the daylong dull pain caused by her dentures. Norinne Schoonover, who is 80, had worn dentures for 40 years. The dentures had caused an infection and had been a source of a 24-hour a day headache. Since her All-On-4™ procedure and without much discomfort, Norinne is now smiling with and about her beautiful teeth … and her headache is gone. We are not the only specialists doing the procedure, but I can

confidently say we can provide a full spectrum of solutions for patients wearing dentures or patients about to lose all their teeth.

F&H: Does All-On-4TM require surgery? Dr. Zarrinkelk: The surgical procedure involved with All-On-4TM is relatively minor. The procedure is conducted in our Ventura or Ojai offices with very mild sedation. Most patients report little or no discomfort following the procedure. But what is important to point out is that the traditional solutions always involved extensive surgery such as bone grafting, etc., which we are avoiding with our new technique. We have extensive experience in the technique and have traveled to Portugal to study with Dr. Paulo Malo the pioneer of All-On-4TM. We also have completed further research in Montreal with Dr. Yvan Fortin who is a world leader in the technique.

F&H: So the reasons for the procedure go far beyond the aesthetics of a beautiful smile? Dr. Jivraj: Yes! For many happy patients, being able to taste food again may be the number one reason to replace dentures with All-On-4TM. Living pain free is another motive. All the studies show that patients with implant supported dentures live a longer and improved quality of life. That’s plenty of reason to smile.

For more information on the ALL-On-4TM dental implants, contact Dr. Jivraj at (805) 288-6576 or visit www.anacapadental.com, or Dr. Zarrinkelk and Dr. Jacobs at (805) 648-5121 or visit www.VenturaOralSurgery.com.

d E n t a L

before

after

This summer, join DAVID H. WELLS, master of light and shadow, and ELIOTCROWLEY, instructor at Brooks Institute, for a six night, seven day photo-graphic adventure at the historic OX Ranch in Idaho.

This photographic workshop is a lecture/shooting class with extensive visualsto help you understand how to use light and shadow in your photography. At the end of each day David and Eliot will review your work and give con-structive pointers on your work from proper exposure to composition andlighting techniques. You will also have free time to explore this 18,000 acrecattle ranch to make photographs. Often seen are giant herds of elk, bears,bobcats, mountain lions and wolves. In addition there is fly-fishing on theWild Horse River, walking through a pristine area known as Wise Acres, andhorseback riding from the lodge.

Participants will stay at Seven Devils Lodge, a friendly, comfortable accom-modation on the ranch. All meals are included, served family-style with aWestern focus, in the dining room or out on the front porch, weather permit-ting. All bedrooms are double occupancy, with private bathroom. The greatroom has a large stone fireplace and will double as our classroom. The lodgeis equipped with wireless internet connection, however, your cell phone willnot work in this remote area.

Price for this extraordinary opportunity is only $1750.00 including room andboard. Make your own travel arrangements. Boise is a 3.5 hour drive fromOX Ranch.

See you there pardner!

For more information go to WesternStatesWorkshop.com or contact Eliot Crowley at 805.969.1704, [email protected]

David H. Wells is afreelance documen-tary photographeraffiliated with AuroraPhotos. He specializesin intercultural com-munications and theuse of light and shad-ow to enhance visualnarratives. Wells hasreceived manyimpressive awardsand fellowshipsthroughout the years.David was also listedin Photo District Newsas one of the topworkshop teachers inthe country.

Eliot Crowley is acommercial photogra-pher and instructor atBrooks Institute wherehe graduated in 1976.Eliot earned his MFAdegree in photographyfrom The Academy ofArt University in SanFrancisco in 2009.Eliot loves to share hisknowledge about pho-tography—from thetechnical to the artis-tic, from exposure toemotion.

WESTERN STATES WORKSHOPS is pleased to present a week withphotographer David H. Wells at the OX Ranch in Idaho—July 22 through 28, 2012

FPgFood&Hm2.16.12_FoodHome 2/18/12 3:44 PM Page 1


If I were a dog at the time, my response would have been quite second nature: the keen torque of my head just slightly up and to the left. As Dr. Olga Aguilera, M.D., steadily listed the ongoing Rolodex of ailments that hyperbaric medicine can treat I thought, ‘How is it possible that just one

therapy could help remedy so many different problems?’ Well, the answer turned out to be beautifully simple because hyperbaric medicine gives the body what it already knows it needs, as 65% of our anatomy is made up of this chief element: oxygen. But people don’t just go to Santa Barbara’s Hyperbaric Medical Center on Pueblo Street to hook up to an oxygen tank; no, although the procedure is almost that basic the science behind it is captivating. “Hyper” means ‘above normal’ and “baric” means ‘pressure’. So, in hyperbaric oxygen treatment (HBOT), above normal pressure is combined with oxygen, and -- here’s the kicker -- the increased pressure in the atmosphere causes oxygen molecules to get smaller and smaller (Boyleʼs Law), which allows an extra amount of them to fit into one’s cells at the same time. This stimulates the body’s natural ability to heal. The first documented use of hyperbaric therapy actually predates the discovery of oxygen. In 1662 a British physician found that when patients were in a space with compressed air they experienced a variety of health benefits. Since then, hyperbaric oxygen has been used to treat everything from decompression sickness to carbon monoxide poisoning, stroke, multiple sclerosis, sudden deafness, chronic fatigue, obesity, brain injury, depression, and even autism, and the applications continue to grow. Although the possibilities for HBOT seem endless, Dr. Aguilera is steadfast to remind, “It’s not a miracle -- it’s science.” And all science has its so-called limits. Some patients experience significant improvement, even full recovery from whatever illness they aim to treat, and others don’t have quite as spectacular results. The reason is ambiguous, according to Dr. Aguilera; perhaps everyone is different, and it’s true that the field is aching for more concerted research. But, one thing is clear: the research that has been done, particularly by Dr. Aguilera and her mentor and colleague, Dr. Gunnar Heuser, M.D., Ph.D., is certainly compelling. In one peer reviewed article published by a European medical journal in 2011, Dr. Heuser, a renowned expert in Neuro-immuno-toxicology, and his colleagues shared their findings about the effects of HBOT in patients with brain injury. After HBOT, brain scans showed restored oxygen to the previously deficient areas and the patients experienced an improvement of memory, attention span, and reaction time. Consequently, Dr. Heuser suggests that HBOT be more available, especially for athletes with routine brain injuries and people who are frequently exposed to environmental toxins. Making the treatment more accessible is one of Dr. Aguileraʼs

initiatives. Financially, whereas hospitals charge upwards of $800 per hour for HBOT, Hyperbaric Medical Center charges $100, and insurance will cover it in some cases. The procedure is also relatively straightforward, and having experienced it for myself (and even falling asleep) I can honestly say that it was painless and rather enjoyable. And Dr. Aguilera does everything she can -- even offering a relaxation CD -- to make the experience more beneficial for her patients. She only administers a low pressure (1.5 atmospheres) in the chamber, for example, so as to prevent any harmful side effects and still induce healing. “I always loved medicine,” says Dr. Aguilera. “But to see the patients come to the office so sick actually made me realize just how important this research was.” So when Dr. Heuser invited her to join his research team she returned to school (already having earned her M.D. at UNAM and a post-grad degree in Epidemiology & Public Health and working in family practice and as an investigator for Mexico City’s public health department) to become certified in hyperbaric therapy. Since 1998 she has practiced HBOT and shared her knowledge at several international medical conferences. Currently, Dr. Aguilera and Dr. Heuser are reviewing the possibility of a pilot study with Lyme’s Disease patients. Even for someone like me -- who isn’t looking to heal better after surgery or possibly address obesity through reducing depressed feelings that lead to unhealthy eating -- HBOT can serve as a preventative measure that contributes to whole health. And it makes sense. Even so, I’m glad I don’t have to explain it to my dog.

For more information on HBOT and procedures call 805-563-0450 or visit www.hyperbaricmedcenter.com

a d V a n C E M E n t S

Extraordinary Medicine

BY BRANDI WoLFF

Hyperbaric Oxygen Treatment

Dr. Olga Aguilera, M.D.

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o by

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For anyone who has been captivated by the thought of hiking up a high peak in the middle of the wilderness, Mount Whitney looms largest—and making it to the top and back in a day is the holy grail. Mount Whitney is the tallest mountain (measuring 14,505 feet) in the contiguous United States and is a mere five-

hour drive away from Santa Barbara in the southern Sierra Nevada range. It remained the highest point in the U.S. until Denali (Mount McKinley) took over the top spot as Alaska became the 49th state in 1959.

WHIcH WAY To THE ToP?An ultimate destination for climbers and backpackers the world over, Mount Whitney can be attacked from any side, though true bragging rights belong to the hikers that summit and return—safely—from a long, exhausting and euphoric day-hike along the Main Trail. This 22-mile round-trip journey climbs over 6,100 feet from the trailhead—thankfully, on a wide, well-maintained trail—and can take any-where from six to just under 24 hours to complete, though most avid and conditioned hikers average around 14 hours. “The important thing is not

how long it took to get to the summit and back; it is the experience you had that will stay with you all your life,” says Doug Thompson, owner of the Whitney Portal Store (and Whitney Portal Hostel in Lone Pine), a one-stop shop at the Mount Whitney trailhead. Separate of the task of completing this epic jaunt, you will experience some of the most majestic scenery in the world. 10 miles from Highway 395 in Lone Pine, the Whitney Portal trailhead is tucked into a narrow canyon, dense with conifers, and guarded on each side by massive sentinel walls of granite. At 8,300 feet elevation, the view east to the Owens Valley floor and the rising sun is other-worldly, but the truly grand vistas await on the trail to the west. The first few miles follow the valley’s south-facing slope and zig-zag through the trees, across creeks, and inch you closer to the treeline and the Whitney Zone—the boundary at which any further travel requires a per-mit. Even if you never entertain the idea of reaching the summit, the sub three-mile hike to Lone Pine Lake is well-worth the trip. Once you climb beyond the trees, the landscape changes to an eerie bi-color combina-tion of granite and sky, with points of white snow and insignificant green

h i K i n G

MT. WHITNEY

The Big HikeBY MIcHAEL BAUM

PHoToS BY coLIN FARRELL

S P e C I A L S e C T I o N 5 5


shrubs scattered throughout. At the six-mile mark, you’ll come to Trail Camp at 12,000 feet—a wide expanse of boulder and rock sitting at the base of the ominous and oft-counted “97 Switchbacks” that lead directly up to Trail Crest at 13,800’ and the start of the limitless views to the west over Sequoia National Park and to the east over the Inyo and Panamint Ranges toward Death Valley and beyond. From this point it’s only a couple miles to the summit, where you will bask in the glory of reaching the Smithsonian hut, signing the register, looking down on the world, taking the requisite photos—and then coping with the adverse reaction of realizing you’re only at the half-way point. Technically, going downhill should be faster and easier, but given the terrain, the exertion, blisters, aches and the time of day, you are really starting a brand new hike. You’ll now rely on entirely new mus-cle groups and soon find out if those trail shoes were the right ones, as the downhill slope will jam your toes into the toe box. No one said it would be easy.

RED TAPEThe busiest time of year is July through September when the trail is generally free of snow and the weather tends to be a bit more predictable. But preparedness is paramount for any attempt at the top. You might reach the summit in November and experience a calm and balmy 65-degree afternoon, or you may only stagger to the 5-mile mark, blinded and frozen by an August snowstorm. The mountain crest creates it’s own weather—you must be prepared for anything and everything. “We came up with a universal weather report: ‘If you have to ask, you’re probably not ready to go,’” says Thompson. Because of the popularity of the mountain, the Forest Service initi-ated a lottery system, granting only 60 overnight permits and 100 day-use permits per day between May 1st and October 31st each year. Permit applications must be turned in between February 1st and February 15th to be included for that year’s drawing. It can be a long, nerve-wracking wait, as you may not get word about your permit before the end of April. (If your schedule is flexible, and you can travel on the spur of the moment, it is possible to show up during the busy season and get on the mountain, as cancellations are common.)

ALTITUDEThere is 20% less oxygen in the air on the summit of Mount Whitney. This can be a severe (and dangerous) problem for many hikers not acclimated to the environment—especially those who have never had to exert them-selves above 10,000 feet. The best course of action to alleviate any altitude effects (from the common mild headaches to severe pulmonary and cerebral edema) is to spend a length of time above 8,000 feet. Though it takes upwards of two months for a person to completely adjust and function normally at high altitude, even a couple of days up high can make a major difference in the body’s ability to cope.

If you already hike on a regular basis, and have spent time at alti-tude, you will have some idea of your lung capacity and body’s reaction to thin air. Though drugs are available to help alleviate altitude symptoms (Diamox and Decadron, are two), it is always preferable to hike “natu-rally.” Keeping well-hydrated and nourished are the best courses of action as is staying fit and training regularly.

Regardless of your level of fitness, you should check with your doctor before attempting this or any strenuous endurance hike.

ADDIcTIoN?Some people fixate on making it to the top of the mountain as a goal for a larger accom-plishment: recovering from an illness or accident; honoring a loved one; or marking a birthday, anniversary or wedding with a larger symbolic achievement. For them, it is solely a once in a lifetime experience. After they’ve reached the top, signed the register and taken their photos, they may never set foot on the mountain again. For others, the first summit becomes a gateway to a long-term addic-tion—especially for Californians who are within a half-day’s drive. “It just gets in your blood,” says Bob Rockwell, volunteer ranger, noted hiking authority on the Whitney area and veteran

of more than 400 summits over the last 60 years. “I’ve been to the top of most of the peaks [in the southern Sierras], but there’s just something spe-cial about Whitney.” “People come here from all parts of the world…each one carries a unique set of expectations, led here by his or her own particular motiva-tion...[but] our observation is that about 90% who climb it have what we would call a ‘spiritual experience,’” adds Thompson. It’s the start of a long love-hate relationship as the mountain reveals its many paths, features, secrets and mysteries. Hikers return to the mountain for various reasons, each time discovering what they are capable of, what the mountain has planned for them, and being humbled by the limitless experiences of suc-cess—whether they reach the summit or not. Hiking to the top of Mount Whitney in a single day is an arduous under-taking. It’s a feat that any person with the will can accomplish and cherish, but not one to be taken lightly. The right desire, motivation, prepara-tion and information are required, but it is a simple matter of one’s desire growing alongside the abil-ity to tick off the miles—simple front-country hikes above the city will gradually expand into longer adventures in the back-country. You keep upping the ante until you reach the point at which you’re ready for the ultimate hiking test. Mount Whitney will still be there when you’re ready.

h i K i n G

RESOURCESMount Whitney: Mountain Lore from the Whitney Store, by Doug Thompson and Elisabeth Newbold (Westwind, 2003)

Whitney Portal Store (Message Board section)A plethora of current conditions, trip reports, photos and stories. (Registration required to post.)www.whitneyportalstore.com

I never know when I’ll need my tent and sleeping bag, so I always keep them stashed in my truck. Whether it’s an ascent

up a mountain, a kayaking trip around the Chan-nel Islands, or looking for California condors in Santa Barbara’s backcountry, these are two items always kept within arm’s reach. Depending on your own personal pursuits, choosing the right tent and sleeping bag is essential for what you want to achieve. It could be a simple 3-day car camping trip to the Carrizo Plain National Monument, or a two-week rafting trip down the Colorado River, but the amount of days and distance you put between you and the comforts of home will help determine the decisions you make in the way of tents and sleeping bags. Warmth and weight will be key determining factors. From my own personal experience, it’s no fun being cold, and heavy packs can become a royal pain. For a long time I went without a tent. There’s nothing like sleeping out beneath the stars, but once deer mice began foraging through my hair on Santa Cruz Island, I decided enough was enough and succumbed to some kind of shelter. Here’s a peek at a selection of tents and sleeping bags that cover all the bases in warmth and comfort while surrounded by Mother Nature.

big Agnes fly creek ul 1 ($299.00)For those who travel under the ultralight mantra. This is a freestanding, ultra light tent for one person that weighs in a little over a pound. You get a shelter with full-on bug protection at a weight comparable to many tarp shelters. It comes with a waterproof rainfly, a seamless floor made of high-tenacity ripstop nylon, and are both polyurethane- and silicone-coated for waterproof durability. Walls are constructed of woven nylon mesh, providing excellent ventilation, but most importantly 360° views. www.bigagnes.com.

marmot earlylight 2p ($209.00)With a light and strong pole structure, good ventilation, a convenient door and a roomy vestibule, the Earlylight is an excellent value for first-time tent buyers and value-conscious backcountry veterans. Maximum weight is just over 5 lbs. “The most bang for your buck,” said Mike Bishop, sales associate at Mountain Air. It sets up in about 3 minutes and provides plenty of space for 2 people. www.marmot.com.Mountain Hardwear Hammerhead 2 and 3 Tent ($290.00 and $330.00) has been Mountain Hardwear’s best warm weather shelter for good reason—lots of space, dual vestibules, and tons of mesh to keep inside temps cool. It has dual

doors for easy entry and exit. But, just incase foul weather is on the horizon, it comes with a fully taped rainfly to ensure no leaks. Rain room tested with 1200” of rain in 24 hours. It weighs just over 6 lbs. “You’re sacrificing a little weight for a few more functions,” said Bishop. www.mountainh ardwear.com.

msR hubba ($279.95)Known for their reliable stoves, that’s carried over into MSR’s tent making abilities. The Hubba is their lightest freestanding solo tent weighing in at less than 3 lbs., yet it’s expertly designed to deal with the vagaries of 3-season camping. Compact and eminently packable—for everything from trekking to ultralight backcountry adventures—this sturdy shelter still boasts ample living space. Its unique pole configuration provides maximum interior space, a stay-dry entrance, and a large vestibule for storing gear, a key function. www.msrcorp.com

sleepIng bAgs To catch quality Z’s and slumbering warmth, you’ll have to choose between synthetics (dry and warmer when wet) and down-filled (lighter and more packable).The North Face Cat’s Meow 20 Degree Sleeping Bag ($179.00) This synthetic, 20 degree, highly compressible bag is ideal for 3-season mountaineering, and weighs in at just over 2 lbs. The Cat’s Meow comes with creature-comforts such as a glow-in-the-dark zip pull, a chest-level watch pocket, and a reinforced Velcro flap at the head-level zip. www.northface.com.

big Agnes lost Ranger ($239.95) This semi-rectangular sleeping bag makes them great for car camping while still being light enough for backpacking. Like other Big Agnes bags, the Lost Ranger has no insulation on the backside of the sleeping bag. The design requires a pad to be used to provide insulation from the ground. Instead of the sleeping bag lying on top of a pad, there’s a built-in pad sleeve on the bottom of the bag. Some benefits that come with such a design are less weight, and the ability to roll over without coming off the pad. Also, a rectangular sleeping bag offers more room around the shoul-ders and feet making it easier for those who roll

often at night to get a more restful sleep without feeling restricted. www.bigagnes.com.

marmot plasma 15 ($469.00) is rated to 15°F and weighs in at less than 2 lbs. This bag contains the highest quality, highest fill-power goose down there is. It’s fortified with Pertex Quantum face fabric making it water-repellent, and breathable, yet dense enough to resist rips and punctures. Flow Gate Construction allows warm air to circulate without allowing the down to shift. “When it’s packed,” explained Bishop, “it’s the size of a softball.” www.marmot.com.

Western mountaineering Alpinlite ($480.00) This 20 degree down sleeping bag was created for alpine climbers and weight-obsessed backpackers who demand top-notch quality. Though it packs the warmth of 850+ goose down with a full draft collar, this bag weighs only just over a pound. A super-small stuff size takes up little space in your pack, so you don’t have to climb technical pitches with a massive load dangling behind you. Less weight rules in the mountains. www.westernmoutaineering.com.

For a wide selection of these backpacking essentials and others visit Mountain Air Sports at 14 State Street 805-962-0049.

—CHUCK GRAHAM

WHAT’S COOL

gIve me shelteR


Sometimes, things appear clearer in a rear-view mirror. Don’t get me wrong. The sites and sounds, during a weeklong immersion on land and by sea, on Ecuador’s famed Galapagos Islands were, at moments, practically heart-stopping. But the culture shock of Los Angeles, upon arrival back in the USA after a long trip home (due to mechanical problems on one leg of our flight),

added a new dimension to the journey. I truly appreciated the purity of the experience when I was in the Galapagos. But in retrospect, the memory morphed into something even more extraordinarily magical.

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Do Look Back: Galapagos on My MindAn Eco-adventure with Ecoventura

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consultation and CT Scan.

Here’s the good news: the islands in the Galapagos archipelago live up to their reputation. There is a vast array of seemingly fearless ani-mals (think marine iguanas, sea lions and a panoply of amazing birds) that visitors could practically snuggle with— if it weren’t for the 6 feet distance rule that must be maintained . This is great for observation—something we often miss in the flurry of 21rst century mad scurrying about—and perfect for photo safari purposes. Just try and capture a magnificent frigate bird or marine iguana in your camera lens in your own hometown. Expect to be charmed, chagrined or even repulsed (you may need to hold your nose to block the stench when in proximity of the seaweed-enhanced marine iguana spit or sea lion guano).

cRUISING THE ISLANDSA few words of caution. If you take a weeklong cruise, as my sister and I did, and happen to suffer from mal de mar, which she did, this might not be the trip for you unless you take plenty of Dramamine or other precautionary medications. Seasickness won’t occur all the time, mind you – only when traveling against the currents (usually at night) or if a big swell happens to bump, bump, bump into your path. You will spend the majority of your waking time on land, during gentle strolls and vigorous hikes, after wet or dry landings from the Zodiacs (called pangas locally) on the islands you visit. And there’s plenty of assistance getting in and out, and to and fro. If you don’t mind snorkeling in a wetsuit (I did not enjoy this, too restrictive and not a pretty picture to shimmy in to these rubber skins) you may swim with sea lions, an array of colorful fish, marine turtles and could even catch sight of the odd small-winged flightless cormorant diving underwater for his, or her, dinner. The water is cold, but they don’t seem to mind. Maybe that’s why there are penguins here. But pink flamingos as well? Go fig-ure. (They were one of the few species I did not sight or check off my Galapagos animal bucket list). The Galapagos Islands geography and topography is magnificent in volcanic lava, pahoe-pahoe kind of way, with some otherworldly botanical stuff happening, which I found strangely beautiful. Plants like the palo santo tree (the wood is used as an intense incense) and an abundance of prickly pear cacti were especially appealing to my eye, not to mention the views of Darwin Lake on one of our vigorous hikes on Isabela Island. The good news certainly outweighs the bad. Who can resist the ood-looking, but perfectly charming blue-footed boobies, pre-historic looking iguanas that willingly pose for their close-ups, or nests of baby birds with fluffy down feathers that reminded me of showgirls swathed in marabou feather boas? Then there are the amazing frigates, great frig-ates and the mind-blowing site when they puff up their red throat/chest sacks to attract the opposite sex. Apparently, much like humans, the girl birds also like boy birds that build attractive nests or those who secure the best nesting spot. Pictures perhaps tell the story better than words. So be it. Yet, it was the human element that really rocked our boat (in a good way). Ecoventura, the company we traveled with, is known for having phenomenal guides and we were not disappointed. I can’t imagine two more knowledgeable, enthusiastic, fun, yet professional host-teachers to introduce us to the mysteries and magic these islands contain than Cecibel Guerrero and Yvonne Mortola. The pair were part of Ecoventura’s terrific bi-lingual naturalist guides that travel on board—on a one-per-every 10 guests-ratio—who guide all onshore tours through the National Park and even hosts evening challenges about what you may (or may not have) learned during the day. In fact, the entire crew on


Call: (805) 698-1578Albert I. Rodriguez, M.D.

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Getting there: LAN Airlines had flights LAX- Guayaquil, Ecuador; American Airlines offer the most flights from LAX (via Miami, which is how we traveled) to Guayaquil while Delta flies via Atlanta; Continental through Houston. Ecoventura books their passengers on AeroGal flights from Quito (40 minutes) via Guayaquil (just under two hours) to San Cristobal Island in Galapagos.

the 20-passenger yacht we traveled on, the M/Y Eric, from the fine, story-telling Captain Pablo Jaramillo to our thoughtful room steward Robert Hugo (who surprised us daily with his artistic towel sculptures), hard working waiter, and fun Zodiac/panga drivers, all felt like pals by the end of our expedition. Gazing once again, in my rearview mirror as I inched closer to home, I gleefully remembered the amazing animals, the pristine scenery, beautiful beaches and the good conversations over dinner with our fellow passengers. Still, there’s no place like home, especially when you bring home memories of an once-in-a-lifetime trip.

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h E a L t h n O t E S

Dewy springskin!


If having a home gym is something you’ve always

dreamed, it can be attained a lot easier than you might think. You likely already have all the space you need to create an excuse-proof, exclusive fitness membership. If you’re interested in putting part of your house to good use as a workout room, there are only three primary things to take into consideration:

1LOCATiON OF SPACE: Your space doesn’t have to be large

and separate from the house, but it does need to be away from all distractions within your home. Phones, computers and kids can pull your attention away from accomplishing a well deserved sweat.

2LAyOUT OF SPACE: Give yourself light and air, doors,

windows and airflow to avoid claustrophobia. You need enough room to move. Accomplish this in a small space by leaving the middle of the room empty and unoccupied by equipment or clutter.

3PiCKiNG EQUiPMENT: Everyone has different goals

and/or limitations and therefore needs different equipment. I always recommend purchasing

light commercial lines since home lines are usually poorly built costing you more money in maintenance. Also, equipment doesn’t have to brake the bank, there are now many affordable pieces giving you a huge bang for the buck. So what are you waiting for? Stop making excuses and bring the gym to you. By Jason A. Baker, President 805 Fitness. Fitness805.com Gym photo and construction courtesy of Becker Construction www.beckercon.com

Keeping CoveredQ. What is Long Term care Insurance (LTcI), who needs it and how does it work?Long Term Care Insurance provides funds for skilled nursing, intermediate or custodial care for a person in their home or a nursing facility following an injury, illness or mental impairment.

Who needs it? Probably YOU need it. One in every two people will need nursing care for 90 days or more during their lifetime. The estimated cost of one year’s care in 2030 is over $230,000.

How does it work? A daily benefit amount is paid for a given period of time. For example your plan might reimburse you for up to $400 a day for three years, six years or for lifetime. Care costs are reimbursed up to the daily limit and the benefit is usually indexed for inflation.

Why buy it? Most people buy it because they want to minimize the emotional and financial devastation a major health event will have on their families as well as to protect their savings and other assets. It is a cost effective benefit and it gives an individual more choice in the type and quality of care they receive. How much? The cost depends on your age at the time you buy and the amount of benefit purchased. LTCI is less expensive when you’re younger and healthier.

Answers provided by Robert Dibley, CLU, ChFC. For more info, e-mail [email protected] or call 805- 898-4412.

CrEatinGa hOME GYM

showroom & factory located at 31 peking st. in downtown ventura

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Serving Santa Barbara & Ventura Counties for 18 years

The only stone company to feature digital measuring in every project


ChICken BreAStS neStled In CArAmelIzed ShAllotS And FreSh thyme(Serves four)

For the caramelized shallots: 1/2 lb. shallots 2 T. olive oil 3/4 cup white wine 1 cup chicken broth 2 T. fresh thyme 2 T. butter salt & pepper to taste For the chicken breasts; 4 boneless, skinless breast halves 2 T. olive oil 2 T. butter 1 T. fresh thyme, reserve additional sprigs for garnish salt & pepper to taste Method: Get the shallots started. (They hold well and can be made a day in advance.) Peel, halve, and slice the shallots. Heat a large, heavy skillet (I use cast iron). Add 2 T. olive oil and cook the shallots over medi-um heat, tossing occasionally for about 30 minutes. Pour in the wine and reduce about 3 minutes. Add the chicken broth. Raise the heat and reduce 5 minutes. Finish

the sauce with butter, thyme and salt and pepper to taste, allowing it to reduce and thicken for 5-10 more minutes.

Cooking boneless, skinless chicken breasts is a lot like cooking fish. To keep it moist and tender, timing is essential. Remember: heat the pan, then add the oil and butter. Keep the heat high, but not smoking. Season the chicken with salt and pepper and add it to the pan. After the first side is done, turn breasts over and sprinkle with the fresh thyme. Cook just until the center is no lon-ger pink, and then get them out of the pan, otherwise they keep cooking. The breasts can be sliced against the grain and fanned out for serving if desired.

To serve: Divide the shallots onto four hot plates and top with the chicken breasts. Garnish with sprigs of fresh thyme. (424 calories per serving)

SAutéed hAlIButwIth PeCAn ShAllot toPPIng(Serves four)

4 (1-1/4-inch-thick) pieces halibut fillet (6 oz. each), skinned 3 T. olive oil 1 cup chopped shallot (6 oz.)

1/2 cup pecans (2 oz.), chopped 1/2 T. unsalted butter 1/2 tsp. finely grated fresh lemon zest 2 T. finely chopped fresh flat-leaf parsley salt & pepper to taste Accompaniment: lemon wedges

Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot, but not smoking, then sauté fish, turning once, until golden and just cooked through (4 to 6 minutes total). Transfer to plates and keep warm, loosely covered with foil.

Add remaining tablespoon of oil to skillet and cook shallots over moderate heat, stir-ring occasionally, until pale golden, 3 to 4 minutes. Add pecans and sauté over mod-erately high heat, stirring, until fragrant and a shade darker, about 3 minutes. Add butter and stir until melted. Remove skillet from heat and stir in zest, parsley, and salt and pepper to taste. Sprinkle pecan shallot topping over fish and garnish with lemon wedges(446 calories per serving)

No More TearsShallotS Give Two Healthy Recipes a Helping Hand

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BY LYNETTE LA MERE

INTERIORS & ART GALLERY

SANTA BARBARA’S PREMIER CONTEMPORARY FURNITURE SHOWROOM Santa BarBara: 132 SANTA BARBARA STREET AT YANONAlI / (805) 963-1411 / WWW.MICHAElKATE.COM

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14’’ Raffaellesco platterThe Raffaellesco pattern was inspired by Raphael’s 16th century frescoes in the Vatican palace. It is said that the central motif of this pattern, the dragon, symbolizes a benevolent deity who brought good luck to the sailors of the time. Today, it is commonly believed that having a piece of Raffaellesco in your home brings blessings and good luck. ($128)

melograno fresco 14.75’’ square platterThe rich, vibrant colors of the Melograno Fresco collection will infuse your home with feelings of warmth. The detail on these pieces are incredible, as they are produced by one of the finest factories in Deruta. ($366)

de simone 14.25’’ square platterThis collection was created by an Italian aristocrat turned artist, Giovanni De Simone, from Northern Sicily. De Simone studied extensively under Picasso, whose influences are evidenced by the bright colors and simple lines of his work. ($645)

toscana beesThe Toscana Bee collection features fruit on a golden honey background, alive with bees. This line is also available in a complete line of serving pieces and table accessories, and is so finely decorated one must see it in person to appreciate the incredible workmanship. ($838)

leona settembre 24’’ Round platterHandcrafted by Tuscany’s most renowned artisans, each piece of the Leona collection is meticulously detailed, depicting the veins of each leaf and fullness of each grape. ($1105)

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umbria frutta mista RectangleOur Umbria collection is from a family-owned factory in a small hill town near Assisi. The colors are vivid and each piece is high-fired three times; this adds extra protection and strength to the pieces from this collection, as traditionally, Italian ceramics are only high-fired twice. ($176)

ITALIANPLATTeRSAll available fromitAliAn Pottery outlet

929 State Street, 805-564-7655www.italianpottery.com

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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.

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Home FurnisHingsAntiques

interior Design

1323 State Street Santa Barbara California 93101

805 962-6909 www.indigointeriors.com

Celebrating over 25 yearsof beautiful design in

downtown santa Barbara


Upgrades

Design available at the Kitchen Company.


TRENDS POINT TOWARDS SIMPLE, COLORFUL, AND ECO-FRIENDLY GATHERING PLACES

By JULia MCHUGH

KITCHENSKitchen design, just as that of clothing and automobiles, has trends… slow-to-change, to be sure, but still impacting the marketplace. Repositioned from the linoleum-floored functional space of the 1960s, today’s kitchens are a gathering place with multiple functions – not the least of which is actually cooking.

— N O T J U S T F O R C O O K i N G

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Design available at Designart Studios. www.designartstudios.net

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Upgrades

Splash of tile style

Just about any kitchen design these days can be helped with a colorful splash of tile. It could be as simple as the trim to a backsplash or full on display, including countertops, floors and walls. The advantages of using tile over other materials are many, with the most important being durability. When installed properly, most modern tiles will outlive the homeowner. And unlike granite, if you chip a corner it isn’t a tragedy…simply replace the offending piece

and move on. Did I mention color? Today’s tile designs can be almost anything you dream of. There are painted ceramics, porcelain, natural stone, glass, wood and metal to name a few. Many of these materials can be blended to enhance appliances or boldly painted walls…even light fixtures. You can mix and match tile for stunning modern interior design effects. You can go retro as many do and install heavy edge molding and fill the counter top with a pastel colored tile. Can you imagine a black and white retro-modern combo paired with stainless steel? You can have it! “I feel like I get to live out my dream house everyday,” says Gina Flint, manager and designer at Tilco Tile and Stone Company in Santa Barbara. “I love to translate what our customers want into reality. It’s really an amazing business that lets us work with lots of unique people, including contractors, retailers, and designers. We are blessed to have a very loyal following.” Flint has first hand design knowledge by virtue of her travels to far flung artisan havens in Spain, Italy, Turkey, and even Tunisia to select hand painted and intricately crafted tiles. Whether you prefer ceramic (clay), porcelain (sand), stone, glass, or metal, you will be expertly guided toward your uniquely inspired kitchen, perhaps with Weave Teak or Beveled Brick tiles. And why not warm up your wine cellar with some Weave Harvest tiled wall space? —SUNNY PETERSEN

For more information and ideas visit the Tilco showroom at 619 Olive Street (across from Arnoldi’s), 805-564-1868.

shaken upLast year, the Shaker style supplanted Contemporary as the second most popular style used by kitchen designers who are members of the National Kitchen & Bath Association (NKBA). “The economy continues to encourage homeowners to consider products and designs that are affordable and deliver long-term value,” says NKBA President Alan Zielinski. “Trends show homeowners are designing their homes with simple and timeless products such as ‘Shaker-style’ cabinets.” Traditional style still is number one among designers. But “simple” doesn’t have to mean “boring.”

yummy colors One would expect to find tangerine, mango, carrot, butterscotch, burgundy, espresso and chocolate in a family kitchen. These are not in the fridge, but on the walls and cabinets. Warm orange tones are on-trend, as is wood cabinetry in dark natural brown finishes. New materials for countertops include silestone, made from crushed and polished quartz, which can be ordered in any color – from vibrant apple red to cool celery green to squid-ink black. These strong colors, once scorned in favor of the neutrals, abound, as do dramatic textures and finishes – all in juxtaposition. Limestone is placed next to stainless (still a favored choice for appliances) and glass and wood. Coolness meets warmth meets shine. Another contrast is found high and low in today’s kitchens. Ceilings often boast traditional architectural features paired with sleek contemporary finishes. A winner of last year’s NKBA’s Design Competition installed a barn beam ceiling, but used high-tech cable-strung lighting next to its rough hewn finish. Grandma’s linoleum flooring has gone virtually extinct. Tile floors are the norm, increasingly inlaid with natural stone and other natural materials in a variety of patterns, textures and colors. Concrete is used increasingly, as it is eco-friendly, relatively inexpensive, and versatile.

green is supreme“Designers and dealers must be committed to provide consumers

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Design available at Designart Studios.

www.designartstudios.net

Design available at Montecito Kitchens. www.montecitokitchens.com


Upgrades

Spring is the perfect time to freshen up the kitchen. A few quick and easy updates can make a dramatic difference without going through a

major renovation. paintA fresh coat of paint can bring new life to outdated cabinets or walls. Whether hiring a painter, or doing the painting yourself, this project can be done inexpensively and in one weekend. open up cabinets Expose shelving by removing a couple of cabinet doors to display your most attractive kitchenware items. Alternatively, have a carpenter or handyman remove the center panel of cabinets and replace with glass. Both methods make kitchen look larger by adding light and depth.

light fixturesA 1980s light fixture can be a real eye sore. Replace old light fixtures with something new and modern. Hanging pendant lights over an island instantly makes the kitchen feel contemporary, while a crystal chandelier in a breakfast nook adds chic vintage charm. Opt for flush mount lights in kitchens with low ceilings. Add or Replace Window treatmentsAdding fabric can soften kitchen windows and compliment the style of your home. Custom window treatments available at Renga Interiors Santa Barbara: www.rengainteriors.com. Replace faucets and sinks A gooseneck faucet and porcelain or copper farmhouse sink can reinforce a vintage

feel in the kitchen. An industrial inspired faucet and stainless steel sink adds modern sophistication. cabinet hardware Replacing cabinet hardware can completely change the feel of a kitchen. New handles or knobs act as cabinet jewelry, transforming the kitchen into the modern or traditional space of your dreams. Hundreds of options are available at Capitol Hardware in Santa Barbara: http://capitolhardware.com, Restoration Hardware, or Home Depot. AccessorizeAdd a nice hand soap and lotion set to your sink area. Add color by hanging a new dishtowel. A dwarf olive or Meyer lemon tree or pots of fresh herbs can add life and charm to kitchen counters.

Freshen Up Your Kitchen

7 2 f o o d & h o m e

Design available at architectural Millwork. www.archmill.com


www.dennisallenassociates.com • General Contractor License # 503300

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

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with product selections that address economic and environmental concerns,” adds NKBA’s Zielinski, citing another kitchen design trend. This goes beyond just low-voltage light bulbs and “Energy Star” appliances. Point-of-use water heaters are increasingly used and uber-energy efficient dishwashers are available – some with two drawers. Vetrazzo is countertop material that is 85% recycled glass, resembling a mosaic in a range of palettes. Paperstone is 100% post-consumer recycled cardboard or office paper, exceptionally durable. One green home used wood from a lane in a closed bowling alley – solid one-and-a-half inch maple – for countertops. Tile and wood also can be reclaimed and reused for flooring. Bamboo, cork, and sustainable woods are other green trends in kitchen floors. Cabinets can be made of wheat or straw board, a waste by-product of farming. This ecological impact is felt also in actual design: forget straight lines and corners – rounded shapes are on-trend. Just think: no more bumping into sharp counter corners. Sometimes the obvious is overlooked: sink and appliances located under windows or skylights to cut down on energy costs and bring in natural light.

personalizeOften open to great rooms or dens, modern kitchens look less “kitchen-y” than ever before. Cabinets are free-standing rather than built-in, or integrated with the homeowner’s heirloom furniture. French doors hide refrigerators. Flat screens are over the microwave. There’s a relaxed, comfortable feeling with lots of personalization. It could be said that the strongest trend in kitchen design is that almost anything goes, and it is easy to go from tired to trendy with a few simple touches.

Kitchen Design Sources:ARCHITECTURAL MILLWORK8 North Nopal Street Santa Barbara Ca. 93103P.O Box 4699Lic.#261772

THE KITCHEN COMPANY1717 State StreetSanta Barbara, CA 93101805-682-4003Lic. # 797391

MONTECITO KITCHENS703 Anacapa StreetSanta Barbara, CA 93101805-453-0518Lic. # 951784

THE GHEZA GROUPDesign Studio532 Santa Barbara Street (Showroom)Santa Barbara, CA 93101 805-899-2349Lic. # B-391853


Upgrades

All tiles

available at Tilco showroom at 619

Olive Street (across from Arnoldi’s), 805-

564-1868. Tile photos by Michael Brown.

Dune 2x2-inch Lamp Mosaic Ceramic

Suprema 2x8-inch Mexican Connection Handmade Ceramic

Solistone 5x5 Ceramic

Solistone 5x5 Ceramic

f o o d & h o m e 7 5

8/31/2012

Santa Barbara’sPaving Stone People, Inc.

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

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

Always Built GreenContact Doug & Lorna

for a free estimate

805.884.9955www.pavingstonepeople.com

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alyse Edwards 6x6-inch Glass-Mini Mosaic Glass

Solistone Decorative 5x5-inch Ceramic with 3x6-inch Field Ceramic


DINING OuTthe “Cowboy Cut”a 24 oz. signature prime bone-in rib chop only at Holdren’s.

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

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Organic, Local, Thoughtful Food

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 dinner 7 days a week, 7am to midnight. [BLD] $ (FB) 1198 Coast Village Rd (805) 969-0834

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 packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crack-ling 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.


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

vibrant contemporary European cuisine that is lovingly prepared with the finest quality ingredients and pre-sented 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 specialties and creative dishes with a California flair. [LD] $,B&W. 1031 State St., 963-6687.www.sbaldos.com

Blue Agave. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and 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 new-est venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/boathouse

Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first Wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. Wine Spectator Award of Excellence wine list features exclusively Californian selections, paired with 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 pre-dominate. Outdoor dining is available year-round on the heated, covered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [D] $$$, (B&W) 9 W. Victoria, 730-1160.

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

Cajun Kitchen. Cajun Kitchen has been serving one of the best breakfasts in town for over 20 years—from Cajun specialties ranging from Jambalaya topped with two eggs, chicken hot sausage gumbo omelette, blackened catfish with two eggs, to blackened salmon and black-ened 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


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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. The perfect spot by the water for bringing your out-of-town guests, or just for a little vacation of your own. Chuck’s Waterfront Grill, a traditional Steak & Fish House, has been awarded by Santa Barbara Beautiful 2011 for the stunning new Waterfront Deck: by the boats, with radiant heat in the flooring, firepits, a glass wind-screen, and sails overhead. Celebrating 45 years of Chuck’s Excellence in Santa Barbara, featuring fresh seafood from our Fisherman’s Market just around the corner. [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.californiapastasb.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 comfort food kids will love! Serving break-fast, 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 enjoy-ment of great food. Michael De Paola, Emilio’s proprietor, had many influences 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.emilios-restaurant.com

Endless Summer Bar-Cafe. Named to SUNSET MAGAZINE’s list of “Top Ten Seafood Spots by the Sea,” The Endless Summer bar-cafe has vintage surfboards hanging everywhere, surf videos from all over the world (of course, including “The Endless Summer”), and fresh seafood straight from the fish-ermen’s market around the corner. SUNSET liked the popcorn shrimp and the sesame-crusted ahi on a warm spinach salad; many of the local fishermen stop here to ‘talk story’ at day’s end over a Rincon burger or fish tacos, washed down with a mai-tai or an Endless Summer blonde--ale, that is. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

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

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

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

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

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

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 sea-food. For over 80 years the restaurant’s history is as rich as is its’ food and very stiff drinks. It is an experi-ence 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 10pm. Reservations Accepted. [D] $$ (BW) 138 E. Canon Perdido Street 805-845-6488

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

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

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

The Natural Café. The Natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [LD] $ (B&W), www.thenaturalcafe.com [LD] $, (B&W). Three locations in Santa Barbara: 508 State, 962-

9494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details.

Olio e Limone Ristorante. (“Oil and Lemon” in Italian) and Olio PizzeriaHusband-wife team Alberto and Elaine Morello rely on the integrity of their ingredi-ents and the quality of preparation to offer Santa Barbara creative, authentic Zagat-rated Italian cui-sine served in an inviting atmosphere with European hospitality. Visible in the ristorante through a glass wall is the dining room’s focal point, the wine cellar, which represents their 250-plus selection award-winning wine list. Private Dining in the Cucina Room is available for up to 40 guests. Pizza bar-salumi bar-wine bar-full bar next door at Olio Pizzeria, with private dining in the Terrazza Room for up to 24 guests.[LD] $$, (FB) 17 West Victoria Street, 805-899-2699.

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

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

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

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

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

Roy. 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.,


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805-966-0916 or 1230 State St. Unit A, 805-966-0909Sambo’s. The original on the beach! Serving up the classic dining experience.

[BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269Santa 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

Scarlett Begonia. Preparing modern American food with local, organic, sustainable ingredients. Everything is made from scratch, breads, pastries, even ketchup! Dog friendly patio seating. [BL] $$ (B&W). Open Tuesday–Sunday 8am-3pm, serving breakfast (all day) and lunch. 11 W. Victoria St. #10, 805-770-2143. All major credit cards accepted.

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

Sojourner Cafe. Located a few blocks off the beaten path in the historical center of town, this is the local’s favorite place for outrageously delicious and wholesome natural foods. Renowned for its friendly, nurturing and energetic atmosphere, the Sojourner since 1978 has served up a variety of creative, internationally influ-enced 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 offer-ing a fusion of internationally 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 everything from scratch. They choose delicious recipes using only the freshest ingredients and the menu changes frequently depending on the season and product availability. [BLD] $$, (FB) 1212 State Street, (805) 899-3100.

Via Maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and 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 dedi-cation to using the finest 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 distinctive 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.

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Food & Home Magazine - Spring 2012