food & home

food & home 

Seared Ahi salad with fresh 

Farmer’s Market produce. 

Photo and recipe 

by Marina Delio. 

Spring 

Foraging 

Recipes from farm to table 

Plus: 

Fantastic Kitchen 

ideas for 2013 and beyond 

Spring Dining 

Garden Adornments 

And More

Your dream kitchen 

is waiting for you. 

…so is your dream pool 

…and your dream car 

…and your daughter’s dream wedding 

…and just about anything else you can dream 

Santa Barbara 

3304 State St. 

(805) 563-6400 

Santa Maria 

2027 A South Broadway 

(805) 928-7727 

Solvang 

595 Alamo Pintado Rd. 

(805) 688-0592 

*The APR is a variable rate and is based on the Prime Rate as published in the Wall Street Journal. The advertised APR is discounted and is based on Prime minus 

1.26%. The advertised APR will remain in effect for six months after loan origination. After this, the variable rate APR will range from Prime + .74% to Prime + 1.74%, 

depending on the applicant’s credit score. As of February 12, 2013, the APR ranges from 3.99% to 4.99%. The APR may increase but will not exceed 18% in CA & FL, 

20% in MO & IL. Offer based on auto-debit of payments from a First Bank checking account. If not auto-debiting payments from a First Bank checking account add 

.75% to both the introductory rate and the permanent rate. This offer applies only to applications for a new Home Equity line of credit received on or before May 31, 2013. firstbanks.com

Lo c a l ly o w n e d s i n c e 1980 

2981 Cliff Drive 

Santa Barbara 

805-898-2628 

www.boathousesb.com 

101 E. Cabrillo Blvd. 

Santa Barbara 

805-966-2112 

www.fishousesb.com 

230 Stearns Wharf 

Santa Barbara 

805-966-6676 

www.shellfishco.com 

Sa n t a Ba r b a r a’s e l i t e f a m i l y o f a w a r d -w i n n i n g o c e a n f r o n t s e a f o o d r e s tau r a n t s!

GO FROM SO-SO TO SYMPHONIC. 

EXPERTISE IN: 

Home Theater 

Flat Screen + Projection 

Audio and Acoustics 

Shades + Lighting 

Whole House Control 

Streaming Media 

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

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

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

speakers, headphones or a digital media system will 

m ission 

recreate the experience that the artist intended, and 

create the experience you deserve. All your music is 

right there, but can you hear it? 

AUDIO / VIDEO 

TECHNOLOGY + PERFORMANCE + SERVICE 

TECHNOLOGY + PERFORMANCE + SERVICE 

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

NEW! 

Beautifully Crafted in Vermont of 

Solid Cherry, Walnut or Maple! 

Introductory Discount for a Limited Time Only! 

INTERIORS & ART GALLERY 

ShowcaSing Extraordinary EuropEan and amErican dESignEd furniturE 

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

www.michaELKatE.com

www.frenchdesignagency.com 

Design © : www.myACTIVdesign.com 

DESIGN RESSOURCE . HARDWOOD . CARPERTS . WALL COVERING . RUGS . FINE FABRICS 

UPHOLSTERY . CUSTOM WINDOW TREATMENTS . CUSTOM FURNITURES & MORE 

3821 Santa Claus Lane - Carpinteria, CA 93013 

www.reedfloors.com 

684.7583

22 

44 

ON THE COVER 

Spring Foraging: 

Recipes from farm to table . . . . . . . . 22 

UPGRADES 

Dream Kitchens: 

Remodel trends for 2013 and beyond. . . . . . . . 44 

DEPARTMENTS 

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

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

Lu n c h w i t h Co l o r ...................................................................................... 14 

Ethiopian l u n c h e s at Pe t i t Va l e n t i e n ..................................................................... 16 

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

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

Ba r Eat s .............................................................................................. 21 

Sp r i n g Sa l a d s a n d Spirits. ................................................................................ 32 

Wi n e Pi c k s ............................................................................................ 33 

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

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

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

Ga r d e n No t e s: Sp r i n g Ga r d e n i n g ......................................................................... 56 

Di n i n g Ou t Di n i n g Gu i d e ................................................................................ 60 

Ve n u e s & Pr i vat e Di n i n g ................................................................................ 66 

www.food–home.com 

food & home 7

Since 1982 

“We found Downey’s, hands down, 

to be the best bet in town. This small, 

serene restaurant offers meticulous and 

artful cooking... ” 

—FOOD AND WINE MAGAZINE 

~Examples from our daily changing menu~ 

LOBSTER SALAD 

with Asparagus, Sundried Tomatoes, Olives & Basil 

LOCAL SEABASS 

with Fricassee of Artichokes, Peas & Meyer Lemon 

GRILLED DUCK 

with Fresh Mango Chutney & Ginger Sauce 

GRILLED LAMB LOIN 

with Wild Mushrooms, Green Beans & Rosemary 

1305 STATE STREET 

SANTA BARBARA, CA 

DINNER TUESDAY–SUNDAY FROM 5:30 

RESERVATIONS: 

805.966.5006 • www.downeyssb.com 

Our 

Thirtieth 

Anniversary 

Year 

2012 

28 POINTS FOOD 

28 POINTS SERVICE 

WINNER OF THE 2012 

SANTA BARBARA INDEPENDENT 

FOODIE AWARD 

Pu b l i s h e r & Pr e s i d e n t 

Philip Kirkwood 

phil@food-home.com 

Co n t r i b u t o r s 

Helen S. Adams 

Kristin N. Anderson 

David Baum 

Raymond Bloom 

Teri L. Breier 

Lisa Cullen 

Mariana Delio 

yummymummykitchen.com 

Chuck Graham 

Laura Kirkley 

Katie Koonce 

www.epicureanmom.com 

Lynette La Mere 

Julia McHugh 

Sam Rolens 

Leslie Westbrook 

Brandi Wolff 

Ph o t o g r a p h y 

Bill Boyd 

Michael Brown 

Eliot Crowley 

Mehosh Dziadzio 

Lindsey Eltinge 

Barb Fabian 

Ashley Renée 

Megan Winkley 

Kevin Steele 

Shelly Vinson 

WHY WAIT? DINNER STARTS AT 5:00pm 

Executive Chef Ramon Velazquez presents 

his passion for Latin cuisine featuring the 

best of local ingredients, with influences 

from around the world. 

8 food & home 

2-FOR-1 

Mention “Food + Home” 

for 2-for-1 margaritas 

or draft beers with 

any purchase from the 

lunch menu, available 

through June 6. 

SPRING SUNDAY CENA 

Relish the three-course tasting menu, 

every Sunday, from Cielito’s other rising star, 

Chef Damon Murphy. 

cielito_ad_foodhome_onethird_031513_r1.indd 1 

Executive Chef 

Ramon Velazquez 

SPRINGTIME AT CIELITO 

Lunch | 11:30am to 2:30pm 

Happy Hour | 4 : 0 0 p m t o 6 : 0 0 p m 

Dinner | Opens at 5:00pm 

Reservations Recommended | Closed on Mondays 

1114 STATE STREET SANTA BARBARA 

805 965 4770 CIELITORESTAURANT.COM 

Located in the La Arcada Courtyard 

3/15/13 3:53 PM 

Co n t a c t In f o r m a t i o n 

P.O. Box 20025, Santa Barbara, CA 93120 

(805) 563-6780, (805) 563-6790 FAX, 


Fo o d a n d Ho m e (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. Fo o d & Ho m e 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. Fo o d & Ho m e and Metro Inc. reserve the right 

to refuse any advertising. Fo o d & Ho m e ® 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: info@food-home.com. 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. 

www.food–home.com

Free In-Home Consultation 

No need to spend time driving store to store to get ideas for your kitchen or bath remodel. Montecito Kitchens 

provides a free in-home consultation that includes a variety of high quality materials so that you can see how 

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

Montecito Kitchens is an accomplished design and construction firm that provides fine kitchen, 

bathroom, office, closet and other custom designs with high quality materials. Our company delivers skilled 

and proven craftsmanship from the start of your design all the way through the masterful finish of every last 

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

www.MontecitoKitchens.com Don Gragg 805.453.0518 

License #951784

FIRSTS 

Keeping It Simple 

Chef Avery shines at Arts & Letters Café 

Photos by Ashley Renée 

Chef Avery Hardin sits in the Arts & Letters Café’s sunny courtyard, 

rattling off his recipe for lamb with a Chimichurri sauce. There 

are complex instructions or even exact measurements, unless 

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

ingredients. 

That philosophy permeates the food at this popular eatery, tucked away 

in a charming courtyard behind the Sullivan Goss Gallery. Just as an artist 

just knows when one brushstroke is just enough, Hardin keeps his food 

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

natural flavors. 

“It makes our job easier, and everyone leaves happier,” he says, in 

talking about finding just the right heirloom tomatoes to serve with fresh, 

creamy Burrata cheese, Blue Lake beans, Opal basil and a drizzle of aged 

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



firsts 

tomato,” the Santa Barbara native adds. “We 

just cut it and serve it.” 

Hardin’s anticipating the spring run of local 

seafood, particularly white seabass, steelhead 

trout, and rockfish. Their rock cod sandwich 

features the fish in light tempura, house-pickled 

fennel, pine nut relish and fresh arugula on a 

hoagie roll. 

Arts & Letters’ salads are a kaleidoscope 

of colors and textures: local apples with dried 

sour cherries, celery, Marcona almonds and 

red onion; roasted beets tossed with local 

tangerines, goat cheese, pistachios and romaine; 

and the mainstay “Tyler” (on the menu for over 

a dozen years) with its house-cured bacon, 

Jidori chicken, Pt. Reyes blue cheese, avocado, 

tomato, romaine and red onion. 

The burger patty in their ALC Cheeseburger 

is the very definition of simplicity. “All we do is 

salt the beef,” Hardin reports. It comes from 

San Julian Ranch outside Lompoc, and he 

buys at the Farmers Market. “I’m picky about 

what gets pepper, even,” he says with a smile. 

—Ju l i a McHu g h 

Arts & Letters Café, open daily for lunch from 

11 a.m. to 2:30 p.m. 7 E. Anapumu Street. 730- 

1463, www.artsandletterscafe.com. Chef Avery 

offers a recipe on page 31. 


Q&A with Marina Delio 

Author of The Yummy Mummy Kitchen 

Marina Delio—a Santa Barbarabased 

photographer, cook, wife, 

and mother—shares advice passed 

down from generations on eating healthy and 

living well, along with one hundred producerich, 

deceptively 

simple, delicious 

recipes for the 

entire family to 

enjoy together. 

Why did you 

write The Yummy 

Mummy 

Kitchen? 

I wrote the book 

to share my love 

of cooking and 

beautiful food. 

It’s meant to 

inspire people, 

especially busy 

moms in the 

throws of early 

childhood craziness, 

to enjoy 

food and cooking 

instead of 

looking at it as a 

chore. I wanted 

to show how to cook simple dishes that are 

still healthy and stylish. 

How much were you inspired by the town of 

Santa Barbara when writing your book?  

I wanted the book to have a very Santa Barbara 

feel so that I could share the beauty of 

our town with readers around the world. I did 

that through photos of our harbor, beaches, 

wine country, and farmers markets, as well 

as the recipes. Most of my recipes are Santa 

Barbara inspired and feature ingredients that 

are abundant here. 

How do you come up with your recipes? 

My style of eating and cooking is plant-based. 

While many others start with a meat and add 

side dishes, I start with the produce that is in 

season and in my fridge and build from there. 

I love using flavors that I know work well together 

and using them in creative ways, and 

using herbs or flower garnishes to make the 

dishes beautiful. 

Where do you shop—do you have a favorite 

local farmer’s market and/or grocery store? 

I try to visit the farmers markets whenever 

possible, but with two little kids I need a lot 

more than produce. I love the good deals at 

Trader Joe’s and the high quality food and 

great service at 

Gelson’s. Whole 

Foods is probably 

my favorite 

– nothing beats 

the local produce, 

natural 

diapers, artisan 

cheeses, and 

delicious wines 

– and doing the 

shopping while 

sipping a fresh 

green smoothie 

from the juice 

bar is the icing 

on the cake. 

How much do 

you focus on 

healthy vs. tasty 

ingredients? 

In my opinion, 

healthy and 

tasty often go 

hand in hand. To me there is nothing tastier 

than a juicy fresh peach, or a peak-of-season 

tomato drizzled with some good balsamic vinegar. 

I also came up with a recipe for a chocolate 

almond smoothie that is very healthy and 

tastes just as good as a fattening milkshake— 

it’s in my book! 

What favorite ingredient (or two) do you plan 

to incorporate into your cooking this spring? 

I love using all the parts of fresh peas in the 

spring. My kids love opening the pods and 

munching on the peas. I love the sweet pea 

flowers in my house and using the tendrils 

to decorate a simple dish. My favorite spring 

soup, Easy Peasy Fresh Pea Soup (also in my 

book) is made with fresh spring peas and finished 

with a few pea shoots and a dollop of 

crème fraiche. It’s simple, colorful, and delicious. 

In The Yummy Mummy Kitchen: 100 Effortless 

and Delicious Recipes to Nourish Your 

Family with Style and Grace (HarperOne; 

April 2, 2013) 


CALIFORNIA BISTRO 

Louie’s is a hidden gem 

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

offering creative and up-to-date 

Californian cuisine with spot-on 

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. 

2012 

Food 26 

Decor 21 

Service 25 

Cost 

$ 

47 

Private Parties Banquets Local Wines by the Glass 

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 

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

firsts 

Paradise Café’s 

Huevos Valenzuela 

Veggie Tostada 

from Casa Blanca 

Photos by Ashley Renee 

The color of lunch 

I 

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

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

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

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

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

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

some protein, the kitchen is more than happy to add fresh seafood or chicken to the mix.--RB 

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



LUNCH | DINNER | COCKTAILS | PRIVATE DINING 

photos: Kevin Steele / kevsteele.com 

lunch | dinner | take-out 

pizza bar | wine bar | full bar 

Santa Barbara’s original artisanal pizzeria - salumeria 

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

firsts 


Traditional Italian Flavors 

Gelato • Panini • Insalate 

Antipasti • Formaggi • Salumi 

Dolci • Caffè • Cultura 

n 

3343 State Street 

(Next to San Roque Post Office) 

(805) 569-6522 

A Weekend Feast 

for the Senses 

T 

here’s 

an Ethiopian saying that one “eats with the eyes.” Diners 

certainly get an eyeful – and delicious mouthfuls – at weekend 

lunches at Petit Valentien, when Serkaddis Alemu now serves her 

native fare. 

The menu changes weekly but always includes injera, the soft crepelike 

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

the flavorful sauces of Ethiopian cooking, and makes forks optional. 

Divided by meat and vegetables, the menu features dishes served ala 

carte and in combination platters. 

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

overlaid with earthy turmeric. Split peas take a golden hue, but reveal a 

bit of fire. Velvety beets and bright green strips of jalapeno are tempered 

by creamy potatoes. A traditional lamb dish offers bites of tenderness and 

an explosion of flavor. 

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

attended high school. She first visited Santa Barbara as a student, and 

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

Robert Dixon, when she worked at East Beach Wines. In the evenings, 

when their 18-month old daughter is sleeping, she is writing an Ethiopian 

cookbook for American cooks, featuring the simple, savory recipes served 

at the restaurant. 

Though Serkaddis still regularly travels to her homeland, she has no 

trouble obtaining authentic ingredients here. “I’m still searching for 

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

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

Petit Valentien serves Ethiopian food on Saturday and Sunday only, 11:30 

a.m. to 3 p.m. French menu is served for weekday lunches and nightly 

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

from her kitchen on page 28. 


Ashley Renee

ELIOTCROWLEY.COM 805.96 9.1704 

E L I OT C R OW L E Y P H O T O G R A P H S 

TISER: 

FOOD & HOME: 

AD DESIGN: 

owley 

Food & Home 

ge color ad 

75” 

e: ?????????? 

p.o box 20025 

santa barbara, ca 91320 

Phone: (805) 563-6780 

Fax: (805) 553-6790 

phil@food-home.com 

food-home.com 

Kimberly Kavish Design 

805.965.1920 

kavish@earthlink.net 

The FDIC won’t 

guarantee that you’ll 

receive exceptional 

service. 

We will. 

Michelle Martinich, Jeff DeVine, Ken Jacobsen and Laurie Leighty 

1033 Anacapa Street | Santa Barbara, CA 93101 | Phone (805) 965-5942 | AmericanRivieraBank.com 

Feel good about your bank 



firsts 

A Thankless Art 

Jo e l Hu f f brings cuisine to Santa Barbara 

To be clear, I despise foodism. 

The entire “foodie” 

movement is primarily 

an excuse for people to take as 

much enjoyment out of dining 

as possible—trying to make it a 

one-upmanship of “appreciating” 

only “the finest, freshest, locallysourced, 

organic, foraged, househusbanded, 

home-cured, blah, 

blah, blah.” No. Good food simply 

falls into two categories: art and 

whatever else is left. 

And we know art is a thankless 

pursuit, as it should be. True 

artists aren’t suffering the slings 

and arrows for a key to the city, or 

to have their names emblazoned 

in lights or their images cast in 

bronze. They don’t set out to be 

famous. They create because they 

have to and they persevere out 

of necessity. The reward is that 

fleeting moment when their vision 

intersects with their expectation 

and execution. A brief a priori 

recognition of their own creation, 

a moment of self-fulfillment. 

They’ve gained another step in 

an ever-escalating personal war 

on mediocrity, before moving 

on to the next internally abstract 

challenge with its own ephemeral 

reward. 

Joel Huff knows what I’m 

talking about. 

In a majority of local kitchens 

the most delicate instruments 

chefs wield are salad tongs and 

soup ladles; Huff comes armed 

with tweezers and syringes. 

Paint brushes, liquid nitrogen, 

dehydrators and sous-vide skills fill 

out the remaining space between 

him and the conventional oven, 

while he wages his own skirmishes 

against complacent cuisine from 

the kitchen of Scarlett Begonia— 

the aftermath being some of the 

most exciting, artistic and truly 

unique creations ever served in 

town. (Technically, he is the “chef” 

of the restaurant—which serves 

decadent breakfasts and lunches, 

though these are mostly envisioned 

by the owner Crista Fooks. When 

evening falls it becomes more or 

less a pop-up of Huff’s extravagant 

and impressive culinary vision.) 

Again, the fads of post-modern 

cuisine are just as blatantly 

annoying as those who chase the 

trends. I especially appreciate 

how “molecular gastronomy” has 

become a hipster joke (a la Todd 

Margaret et. al.). In the wrong 

hands, this can be a borderline 

horrific dining experience. (Even 

in capable hands, it can go too 

far; I’m pretty sure Ferran turned 

a few stomachs with the oysters, 

licorice gel and peppermint foam 

that even he agreed “didn’t really 

work.”) 

Huff is more than capable— 

without going too far—having 

worked with Adrià and his 

associate José Andrés, so some of 

the previous hype and hyperbole 

is founded on a particular level of 

skill and experience. 

But what about the food? 

I could simply list ingredients 

like every limp and lackluster 

food writer does when they don’t 

understand what they’re eating, 

but how is that going to convey 

anything? This really is new 

for Santa Barbara and needs to 

be experienced with few plot 

spoilers—but I’ll play along: green 

apple snow, squid paper, spruce 

steam, yuzu gelée, chili caramel, 

bitter olive verde, sour grass… 

(There, you’re clear as crystal, 

right?) 

You simply need to go—and 

be prepared for amazement, one 

palette at a time. 

One caveat is this is not the kind 

of food that you can pair with wine. 

I won’t win any love from their 

wine buyer (and they’re soon to 

have a full bar), but have a drink 

before the meal and/or one after. 

Water and bites of the stellar Deux 

Bakery bread before each course 

need to be the palate cleansers— 

every dish supplying an array of 

flavors, textures and scents that 

you don’t want to inhibit. 

I think the only dinner misstep 

is having an a la carte menu. 

Giving people the choice to 

nitpick, substitute and treat the 

creations like any Burger King 

drive-thru is a mistake. Each 

evening’s offerings need to be 

in line with their Keller/Trotter/ 

Redzepi brethren. It takes an 

education and understanding of 

the complexities, a grasp of the 

nuances and an appreciation of 

the execution of the meal as a 

whole, so it might help not to 

consider yourself a customer, but 

rather a guest. (The dinner service 

is attentive, but never fawning. 

And, if the server isn’t explaining 

the mind-boggling alchemy of 

the ingredients and preparation, 

then the chef is, at your table. 

This is what he’s is creating for 

you. Be thankful there’s legitimate 

excitement in what’s coming out of 

the kitchen for a change.) 

Joel Huff, is on the threshold 

of becoming a known quantity, 

and the fact that he landed here 

in Santa Barbara is remarkable. 

I would recommend every chef 

in town to experience the tasting 

menu. Perhaps it will elevate the 

level of dining in our area, or at 

least illustrate how truly creative 

food can be when you stop 

painting by the numbers. 

—Mi c h a e l Ba u m 

Sc a r l e t t Be g o n i a currently 

serves dinner Thursday, Friday 

and Saturday evenings from 5:30 

(reservations strongly suggested). 

Breakfast and Lunch are from 

Tuesday thru Sunday 8am-3pm. 

Located at 11 West Victoria 

Street #10, 805-770-2143. 

www.scarlettbegonia.net 

Ashley Renee 



Eclectic California Cuisine 

Award-Winning Wine list 

Full Bar * Martini Menu 


Next to the Arlington Theatre 

Open Daily 966-9676 

www.opalrestaurantandbar.com 

“This bistro shines with gourmet food 

at everyday prices and remains an 

absolute must in SB for creative fare, 

illuminating wines; charming decor, 

a satisfyingly buzzy ambiance and 

exceptional service which keeps it 

a favorite with the locals.” 

----Zagat Survey 

Private Banquet Room 

with Custom Menus 

Catering * Take-out 

there is 

only one 

discover 

the difference 

Business | Family | Community 

Diana 

Diana MacFarlane 

VICE PRESIDENT 

805.259.3141 Office 

805.272.9744 Fax 

dmacfarlane@medallionmtg.com 

NMLS: 338207 

Private Mortgage Banking 

A Division of Medallion Mortgage 

1111 Chapala Street, Suite 100 

Santa Barbara, CA 93101 

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

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


DianaMacFarlane_COMP-Home&Land.indd 1 

food 6/6/12 & home 9:57 AM 19

firsts 

Delivered! 

From the sea to your door 

The line was long and stretched out the 

door on the afternoon of New Year’s Eve 

at the tiny-but-mighty Santa Barbara Fish 

Market. (This is more often the exception, than 

the rule, most days.) 

We were there to get Hope Ranch oysters; my 

favorite smoked black cod; as well as fresh local, 

buttery sablefish/black cod for our New Year’s 

Eve dinner. 

We watched patiently as people wavered on 

decisions, asked that their lobster tails be cut a 

different fashion, and selected live crabs from the 

tank, like jewels from a Tiffany & Co. showcase. 

The staff, as usual, was patient, gracious and 

good-humored. 

If I known that we could have ordered ahead 

and had our fish order shipped to my front door 

for $10, I might have considered this option. 

For twelve years now, the entrepreneurial 

32-year-old owner of Santa Barbara Fish Market, 

Brian Colgate, has remained closely connected 

with the fishing community to provide the 

freshest fish around for both his wholesale and 

retail customers. In fact, his father, John is a 

commercial fisherman, so Brian not only grewup 

around the harbor, but one summer when he 

was 17 he “fell into a high school job working for 

fish cutting room for Saturday fish market.” The 

manager walked away and the job was thrown 

into his lap. So he started the market and twelve 

years later, he says, “Here I am!” 

“Until just recently, we hadn’t offered 

shipping,” says Colgate, a Santa Barbara native, 

adding, “You can order online or via telephone, 

we have great flat rate shipping prices of $10 in 

California and we are also offering a 25% discount 

for a limited time for this new service to Food & 

Home magazine readers.” (Savvy readers, see the 

discount code below). 

What’s to be discovered, ordered and devoured? 

Fresh-caught “Catch(es) of the Day” are featured 

daily that might include black cod, local rock 

crabs, amazing fresh cooked crab claws or white 

sea bass. Recently, fresh wild steelhead salmon 

running out of Washington State was featured. 

Not to be forgotten, Santa Barbara’s coveted sea 

urchins that arrive daily on our harbor dock. 

Should you not feel like cooking, Santa Barbara 

Fish Market also offers an array of really yummy 

fish salads, smoked fish dips and ceviche made 

on-site. The smoked sea bass ceviche has a great 

kick and the tasty ahi and salmon salads are 

perfect for a last minute picnic at the Harbor. 

“We are, and always have been, committed to 

being a part of the fishing community of Santa 

Barbara. We act as a bridge from the fisherman 

to the public and promote a sustainable 

environment,” noted Colgate. 

The pricing is a bit higher online and some instore 

specials are not offered on the website, but 

to save time and gas, this is a great convenience 

whether you are looking for a delivery for a dinner 

party, shipping as a gift or even if you are out of 

town and missing our great bounty of the sea. 

Still, as much as I like the idea and convenience 

of online ordering, it does take some of the fun 

out of my seaside grocery shopping. I love our 

waterfront and the Santa Barbara Harbor, and I 

really don’t mind waiting in line in my favorite 

part of town - especially when the pay-off is so 

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

For more info and to order your delivery call 805- 

965-9564 or go to www.sbfish.com.. Shipping 

rates are $10 for overnight in California and $49 

anywhere else in the continental USA. 

Photo by Bill Boyd 



Bar Eats 

Have you ever found yourself craving that 

perfect late-night snack after an evening at 

the movies, or a delicious pick-me-up after 

a long day of shopping or a hard day at work? Stop 

by a local favorite and weekend hotspot, Joe’s Café, 

conveniently located downtown on the corner of Cota 

and State Street, for a true Santa Barbaran experience. 

Check out the salty, spicy, and oh-so satisfying Steak 

Bites! Newly renovated in 2007, and open all day, 

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

a welcoming atmosphere of an old-fashioned diner 

with checkered tablecloths, pictures of family and 

friends on the walls, and friendly staff. Settle into a 

cozy booth, family-sized table or grab a seat at the bar, 

and order up a plate (or two) of Joe’s classic American 

cuisine. The perfect blend of tender beef, seasonings, 

spice and salt, the Steak Bites appetizer is enough to 

feed any hungry movie-goer, shopper or passer-by, 

but my friends and I couldn’t help but ask for more 

when we had finished the first round. A start to a great 

meal, the Steak Bites’ salty-spicy tang piques your 

palate for more of Joe’s delicious menu and makes 

you thirst for any of Joe’s fantastic cocktails (head’s 

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

a quick afternoon bite or a fun night out, the generous 

portions and expertly mixed drinks make for a truly 

awesome experience. —Tori Tsu 

Joe’s Café, 536 State Street, Santa Barbara, CA 93101, 

(805) 966-4638 

Jambalaya 

and... 

“One of America’s 

Best Restaurants!” 

—Za g at Gu i d e 

“Best on the West Coast” 

—L.A. Ma g a z i n e 

Voted “BEST SERVICE” 

in Santa Barbara 

Every Year Since 1988 

“It’s Always Packed 

and Always Good” 

—Pa u l Wa l l a c h’s Gu i d e 

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

Photo by Tori Tsu 

8 E. Cota Street • Limited reservations 

963-5000 • www.palacegrill.com 



HOME COOKING 

Spring Foraging 



Recipes from farm 

to table 

By La u r a Ki r k l e y 

I 

spent seventeen wonderful years in Massachusetts 

where spring meant you could finally get outside, 

the snow was gone and things were growing. My 

son James and I would go foraging for what nature 

was providing - fiddleheads. We didn’t have to go 

far for the fiddleheads, which grew in abundance on 

our property, however, so did the skunk cabbage. We 

would return to the house ill smelling but laden with 

fiddleheads. It was worth it! We’d have to work hard 

for the asparagus but we could muster up enough for 

a meal or two. We began our arugula education when 

we arrived in California, James, at thirteen, didn’t like 

the peppery taste. However, he had read somewhere 

that a child’s taste buds change every seven years. 

Needless to say with this knowledge he pronounced 

arugula delicious on his fourteenth birthday. 

Arugula (a.k.a. Rocket, Roquette, Eruca Sativa) is 

a cool-weather crop. Long days and warm weather 

make it bolt, or flower, and bring an unpleasantly 

bitter flavor to the leaves. Wild arugula is foraged in 

spring and again the fall. It is rich in vitamin C and 

potassium. 

Asparagus. Although asparagus’s peak season 

is considered to run from April to May, in warmer 

climates, the green spears can appear as early as 

February. Note that thickness in no way indicates 

tenderness. Tenderness is related to how the plant 

is grown and how soon it is eaten after harvest, not 

the spear size. In addition to being easy to prepare— 

asparagus packs a whopping 114% of recommended 

daily allowance (RDA) per 1 cup serving of vitamin 

K, which is important for bone health, and nearly 

66% RDA of foliate, which helps maintain a healthy 

cardiovascular system. 

Fiddleheads (a.k.a. Fiddlehead Greens, Fiddlehead 

Ferns) are available in early spring. Not only good 

for adding a touch of whimsy to floral arrangements, 

fiddleheads actually taste quite similar to asparagus 

and offer many of the same health benefits. Specifically, 

the ferns are an excellent source of vitamin A, which 

is important for eye health, and a good source of 


Santa Barbara, CA 93101 

Southampton by Wood-Mode. 

vitamin C, making them a popular choice for warding 


off scurvy! In addition, the ferns provide some fiber 

and are also rich in iron, potassium, niacin, riboflavin, 

magnesium, and phosphorous. Foraging for 

fiddleheads is a favorite spring activity in many areas 

where they grow. If you’re not a forager, fiddleheads 

can be found in the spring at farmers markets or 

grocery stores. 

Laura Kirkley is the owner of IL Fustino located at 

For your home. For your life. 

For our environment. 

3401 State St. 805-845-3521. 

©2008 Wood-Mode, Inc. 

Showroom locations: 



For your home. For your life. 

For our environment. 


3630 Sagunto Street 

Santa Barbara, CA 93101 Santa Ynez, CA 93460 

805.682.4003 

805.686.1140 1717 State Street 

1717 www.thekitchencosb.com State Street Santa Barbara, CA 93101 

Santa Barbara, CA 93101 805.682.4003 

www.thekitchencosb.com 

3630 Sagunto Street 

Santa Ynez, CA 93460 

805.682.4003 

Fo 


3630 

©2008 Wood-Mode, Inc. 

Santa Y 

805.68 

food & home 23 

www.thekitchencosb.co

3.875” x 4.875” 

NOW OPEN 

ALL DAY 

11:30-10:30 

Sunday 

5:00-10:00 

Grilled spring egg pizza 

You Deserve the Royal Treatment 

From Queen of Clean Service 

• Free Estimates 

• Queen of Clean Service 

has been in business 

for over 23 years 

When the house is clean, what would 

you do with the Free Time? 

Queen of Clean Service, Inc. 

805-683-3549 

www.queenofcleanservice.com 


Grilled Spring 

Egg Pizza 

1 (16 oz.) prepared pizza dough, 

room temperature 

2 tablespoons extra virgin 

olive oil 

1 clove garlic, crushed 

or minced 

1 small bunch asparagus, 

tough ends trimmed 

1/4 cup Parmesan cheese 

1/4 cup fresh mozzarella, sliced 

4 eggs 

1/4 cup fresh basil leaves 

4 slices prosciutto (optional) 

In a small bowl, stir garlic into 

oil. Heat grill over medium-high 

heat. Stretch or roll dough into 

two rectangles. Brush asparagus 

with garlic oil and lightly season 

with salt and pepper. Place dough 

and asparagus directly on grill 

and cook until grill marks show 

up and dough no longer sticks to 

grates, about 3 minutes. Remove 

asparagus as soon as it is tendercrisp, 

about 2 minutes. Flip dough 

over. Lightly brush grilled side with 

garlic oil. Sprinkle with Parmesan 

and mozzarella. Place asparagus 


HOME COOKING 

on top of cheeses and crack eggs on 

top. Reduce heat to medium and 

cover top of grill. Cook until eggs 

have reached desired doneness, 

about 6 minutes. If bottom of pizza 

gets too dark and eggs are not 

cooked enough, transfer pizza to a 

broiler for a minute or so to finish 

the eggs. Sprinkle with a pinch of 

good sea salt and freshly cracked 

pepper. Garnish with basil and add 

prosciutto if using. 

—Recipe and photo by Marina 

Delio, YummyMummyKitchen.com 

Arugula, Roasted 

Tomatoes, Fennel & 

Mozzarella Salad 

“The taste of a dish for which you 

need olive oil will be as good or 

as ordinary as the oil you use. A 

sublime one can lift even modest 

ingredients to eminent heights of 

flavor; a dreary oil will pull the best 

ingredients down to its own level.” 

Marcella Hazan, cookbook author 

& food writer 

½ pound of grape or 

cherry tomatoes 

2 bulbs fennel, cut in half, 

cores/stems removed, 

and shaved extremely thin 

½ lb. baby arugula 

½ lb. fresh mozzarella cheese, 

sliced ½ inch thick 

½ cup il Fustino Frantoio Extra 

Virgin Olive Oil 

Salt & freshly ground pepper 

Additional il Fustino EVOO 

for dressing 

Parmesan cheese, shaved 

for dressing 

Lemon Wedges for dressing 

Tomatoes: 

Preheat oven to 350 degrees. 

Drizzle tomatoes with il Fustino 

EVOO, salt & pepper—toss to coat 

and turn onto shallow foil lined 

pan. Bake in preheated oven for 20 

minutes. Remove from oven and 

allow to cool. 

Salad: 

In large salad bowl toss together: 

arugula, fennel, Mozzarella cheese 

and tomatoes. Plate salad, dress 

with il Fustino EVOO, pinch of 

(continued) 



Sa n t a Ba r ba r a 

Certified 

Farmers 

Market 

Fr i e n d s • Fl o w e r s • Fo o d • Fu n 

8 Ma r k e t s 6 da y s a Week 

Saturday 

8:30am-1:00pm 

Corner of Santa Barbara and Cota Streets 

Sunday 

10am-2:00pm 

In Goleta - corner of Storke and Hollister 

7004 Marketplace Dr., 

inside the Camino Real Shopping Center 

Tuesday 

4:00pm-7:30pm summer* 

3:00pm-6:30pm winter* 

500 and 600 blocks of State Street 

Wednesday 



In Solvang - Copenhagen Drive and First Street 

Thursday 

3:00pm-6:30pm 

In Goleta - corner of Storke and Hollister 

7004 Marketplace Dr., 

inside the Camino Real Shopping Center 

Thursday 



In Carpinteria - 800 block of Linden Ave. 

Friday 

8:00am-11:15am 

In Montecito - 1100 & 1200 blocks 

of Coast Village Road 

* Summer/Winter Hours change when the clocks change due 

to daylight savings and standard hours each year. 

(805) 962-5354 

www.sbfarmersmarket.org 

The 

Plant 

Strong 

Way… 

As a world-class 

triathlete turned 

firefighter, Rip Esselstyn 

was used to responding 

to emergencies. 

When he learned that one 

of his fellow Engine 2 firefighters 

in Austin, Texas was 

in dire physical condition 

with a dangerously high cholesterol 

level of 344, he sprang 

into action and motivated the 

entire Engine 2 firehouse to join together in 

plant-strong solidarity to help save the life of 

their friend. 

Engine 2 products are plant-strong, which 

means they are made from nature’s best ingredients: 

fruits, vegetables, whole grains, beans, 

nuts and seeds. Engine 2 Plant-Strong products 

strive for the following guidelines: zero animal 

products , no added oils…ever!  Made with 

whole grains minimal added sugar, if at all!  Less 

than 25% total calories from fat per serving and 

a 1:1 ratio of milligrams of sodium to calories 

per serving. 

All Engine 2 Plant-Strong products and book 

can be found at Whole Foods Market, 3761 State 

Street, 805-837-6959. 

Hummus Veggie Pizza   

1/2 cup low-sodium vegetable broth 

3 tablespoons balsamic vinegar 

1 1/2 cup Engine 2 Plant-Strong Roasted 

Red Pepper Hummus, divided 

2 Portobello mushroom caps, gills removed, 

caps cut into 1-inch-wide strips 

1 yellow squash, sliced lengthwise into 

1/3-inch planks 

1 zucchini, sliced lengthwise into 

1/3-inch-thick planks 

4 Engine 2 Plant-Strong Tortillas 

(Sprouted Ancient Grains or Brown Rice) 

8 ounces baby spinach, lightly steamed and 

gently squeezed to remove excess liquid 

(about 1 packed cup) 

1/4 cup chopped fresh basil 

1/4 cup pine nuts 

Freshly cracked black pepper    

  

In a large bowl, whisk together broth, balsamic 

vinegar and 1/2 cup hummus. Add mushrooms 

HOME COOKING 

and toss very gently to coat; remove 

from bowl with a slotted 

spoon. Add yellow squash and 

zucchini to the bowl and toss 

to coat. Return mushrooms to 

the bowl and allow vegetables 

to marinate for at least 10 

minutes and up to 1 hour. 

Prepare a grill or grill pan for 

medium heat cooking. Grill 

vegetables until browned 

and tender, 3 to 4 minutes 

on each side. Set aside.  Preheat 

the oven to 375°F. 

Place tortillas on 2 nonstick 

sheet pans or regular sheet 

pans covered with parchment 

paper. Spread each 

with 1/4 cup of the remaining 

hummus. Top with spinach, 

basil and grilled vegetables. You can place 

the vegetable slices on the pizzas whole for a 

rustic look, or chop them first for neater cutting. 

Sprinkle pizzas with pine nuts and black 

pepper to taste. Bake until edges of tortillas are 

browned and crisp and pine nuts are golden, 

about 15 minutes. Slice and serve. 

Baked Penne in Spicy Rose Sauce  

1/2 pound whole wheat penne 

1/3 cup raw cashews, covered with boiling 

water and soaked for a few hours to soften 

1/2 cup Engine 2 Plant-Strong 

Unsweetened Original Almondmilk 

1/3 cup reduced-sodium vegetable broth 

2 tablespoons nutritional yeast 

1 1/4 cup Engine 2 Plant-Strong 

Cantina Style Salsa 

2 cups chopped kale leaves 

1 cup frozen peas 

1/4 cup chopped roasted red bell peppers 

Topping 

2/3 cup whole wheat bread crumbs 

1 1/2 tablespoon nutritional yeast 

1 tablespoon Italian seasoning 

2 teaspoons onion granules 

Cook pasta in boiling water until it is tender 

but still offers a little resistance, 12 to 14 minutes. 

  Meanwhile, preheat the oven to 400°F. In 

a blender, combine the drained cashews, almond 

milk, broth, nutritional yeast and salsa; blend 

until very smooth. Drain pasta and place in a 

large bowl. Add kale, peas and red bell pepper 

and toss. Pour sauce over pasta and toss again. 

Transfer mixture to an 8 x 8-inch baking dish 

and smooth the top. Combine all the topping ingredients 

in a small bowl and sprinkle over the 

pasta. Bake until the topping is browned and 

the sauce is bubbling, about 25 minutes. Cool 

10 minutes before serving. 

26 food & home

(continued) 

salt and grind of fresh pepper. Garnish with Parmesan 

cheese and lemon wedge. 

—Recipe and photo by Marina Delio, 

YummyMummyKitchen.com. 

Vo t e d b e s t s t e a k h o u s e in 

SB f o u r y e a r s r u n n i n g! 

Chanterelle Risotto 

3/4 lb chanterelles, cleaned, 

sliced or chopped 

1 extra large shallot, chopped 

1 teaspoon garlic, minced 

1 teaspoon fresh thyme leaves 

5 tablespoons butter 

1 1/2 cups arborio rice 

1 teaspoon salt 

1 1/4 cup white wine 

2 cups chicken broth 

1 1/2 cup mushroom broth 

1 tablespoon parsley, chopped 

1/4 cup parmesan, shredded 

1/4 squeezed lemon, seeded 

Salt and pepper to taste 

In a small saucepan over medium heat bring the 

chicken and mushroom broth to a slow boil, reduce 

heat to lowest setting (to warm.) 

Lunch 

from 

11:30am 

to 3:00pm 

Prime Beef • Perfect Client Lunch • Private Room 

Full Bar • World Class Wine List 

Dinner 

from 

5pm 

Daily 

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

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

Chantrelle risotto 


HOME COOKING 

Serkaddis Alemu’s Yedoro Alicha 

Chicken in Turmeric Sauce with Homemade Cottage 

Cheese 

Almost all Ethiopians would size you up on your 

ability to cook this dish, which is served on special 

occasions. It can be prepared in a spicy version, 

by substituting chili powder for the turmeric. It is 

served with homemade cottage cheese. (Serves 4) 

4 chicken drumsticks, skinned 

4 large onions, chopped 

¼ cup oil 

1 tsp. turmeric 

2 Tbsp. garlic, chopped 

1 Tbsp. ginger, grated 

½ tsp. black pepper 

½ tsp. nutmeg 

½ tsp. coriander 

½ tsp. cumin 

1 Tbsp. cardamom 

4 eggs, hard boiled 

2 limes, cut in half 

Salt to taste 

Combine drumsticks and limes in a large bowl of 

water. Wash several times and put aside. 

Sweat (without oil) the onion in a saucepan over 

medium-high heat until the liquid evaporates or 

onions turn translucent. Add oil and sauté until 

onions are golden brown. Add spices and half the 

garlic. Simmer and stir occasionally until the onions 

cook down. Stir in a bit of water or chicken broth, as 

needed to prevent sticking or burning. 

Add chicken parts and mix well. Reduce heat 

to medium-low, cover and simmer for 10 minutes. 

Score the white of the eggs, so the sauce can 

penetrate the egg’s interior, and add to onion 

mixture. Add remaining half of the garlic. Cover 

and simmer until chicken is cooked, stirring gently 

occasionally, taking care that the meat does not 

leave the bones. Remove and serve hot. 

Ayib 

Homemade Cottage Cheese 

This also can be mixed with red chili peppers, or 

added to cooked collard greens, or with cooked 

kale. (Serves 4) 

1 quart buttermilk 

½ quart whole milk 

Rue leaves 

Combine milk and buttermilk in a sauce pan and 

simmer over low heat, uncovered, for two hours or 

until cheese formed on the top hardens. Make sure 

not to boil. Allow cheese to cool before straining to 

separate curds from whey. Put curds in a container 

and top with rue leaves and refrigerate. Discard or 

drink the whey. 


Blackberry Cheesecake Bars 

In a deep skillet melt 4 tablespoons 

butter, saute shallots for 2 minutes. Add 

garlic and thyme, cooking for 3 more 

minutes, adding chanterelles and 1/2 cup 

white wine at the end. Simmer for about 

10 minutes, or until white wine is almost 

completely absorbed. Stir in 1 teaspoon 

salt, set aside in a separate bowl. 

Using the same skillet (not washed) over 

medium/low heat melt 1 tablespoon 

butter and add arborio rice, stirring 

continuously, for about 3 minutes (make 

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

cup white wine, simmer until wine is 

almost completely absorbed. One ladle 

at a time, ladle the broth over the rice, 

until all the liquid is absorbed. Repeat 

this process until rice is just soft (you 

may have some broth leftover) about 30 

minutes. 

Add the chanterelles, parmesan, 

parsley, lemon, salt and pepper. Stir to 

combine. Garnish with chopped parsley 

or thyme and serve. 

—Recipe and photo by Katie Koonce, 

www.epicureanmom.com 

Blackberry Cheesecake Bars 

For Raspberry Puree: 

9 ounces fresh raspberries, rinsed 

2 teaspoons sugar 

1 teaspoon juiced lemon 

Add all ingredients to a small saucepan 

over medium heat. Cook down, stirring 

occasionally, until syrupy, about 10 

minutes. Let cool slightly and pour 

mixture through a sieve. Set aside. 

(continued)

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

Open for Breakfast. 

C 

M 

Y 

CM 

MY 

CY 

CMY 

K 

Enjoy our 100% organic juice 

bar using seasonal and local 

produce! We also offer delicious 

and satisfying smoothies for a 

healthy meal in a glass. All 

made fresh to order! 

whole foods market santa barbara 

3761 State Street at Hitchcock Way 

805.837.6959 • 8am – 10pm daily • FREE Wi-Fi 

Follow us online. 



HOME COOKING 

www.luckys-steakhouse.com 

DINNER 

Thursday 

Friday 

Saturday 

Seatings 

from 5:30PM 

Reservations 

strongly 

recommended 

Serving 

11 West Victoria #10 

Breakfast & Lunch, 

Tuesday–Sunday 8am–2pm 

805-770-2143 

scarlettbegonia.net 

full bar coming at the end of May 

(continued) 

For Graham Cracker Base: 

11 graham cracker sheets 

1/4 teaspoon salt 

1 tablespoon sugar 

1/4 teaspoon cinnamon 

5 tablespoons butter, melted 

plus more for greasing 

Preheat oven to 325 degrees. 

Grease a 9 x 9 baking pan with 

butter. Lay parchment paper over 

the top of the pan, leaving a slight 

overhang, repeat with other side. 

Crumble graham crackers in a 

bowl of a food processor, pulse 

until mealy. Add the remaining 

ingredients, pulse until well 

combined. Pour the graham 

cracker mixture into the lined 

baking dish. Evenly and firmly 

pat down with the bottom of a 

glass. Bake for 12-15 minutes, 

until just set. Set aside. (Leave 

oven on for cheesecake bars.) 

For Filling: 

16 ounces cream cheese, 

room temperature 

1/2 cup sugar 

2 eggs 

raspberry puree 

1 cup fresh blackberries, rinsed 


Combine all ingredients in the bowl of food processor, 

process until well combined. Consistency should 

be very smooth. Pour into prepared graham cracker 

crust. Place blackberries onto filling and poke down 

until partially exposed or completely covered (I 

covered mine.) 

Bake in already preheated oven for 35-45 minutes, 

until set and middle jiggles just slightly. Let cool for 

at least an hour then cool in fridge for 3 hours. Using 

the parchment overhang, carefully remove cheesecake 

from pan and cut into bars. 

—Recipe and photo by Katie Koonce www. 

epicureanmom.com. 

Classic Do w n t o w n Di n i n g 

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 

PASTAS • MEATS • PIZZA • FISH • SALADS • CIOPPINO 

1031 St at e • (805) 963-6687 

LUNCH & DINNER DAILY 

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

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. 

—Recipe and photo by Marina Delio, 

YummyMummyKitchen.com. 

Chef AVERY Hardin’s Lamb and 

Chimichurri Sauce 

with Oil Poached Potatoes 

2 bunches of parsley 

1 bunch of cilantro 

2 Tbsp red wine vinegar 

1 cup extra virgin olive oil 

5 cloves garlic 

1 Tbsp. Chili Sauce (Sriracha “Rooster” Sauce) 

1 tsp. each salt and pepper 

ARTS & LETTERS CAFÉ 

Blend ingredients for one minute in a blender, and 

pour over roasted or grilled boneless, defatted lamb 

loin. 

Place whole red potatoes in one layer in a large plan 

with a lid. Add enough extra virgin olive oil to cover 

the potatoes, and cook over low heat for one hour. 



Michael Brown 

Ashley Renee 

Ashley Renee 

Flavors abound 

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

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

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

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

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

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

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

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

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



Consilience Syrah 2006 

This wine racked up votes from all angles. 

Catering chefs, private chefs, restaurant 

owners and wine shops all gave a big 

thumbs up as a perfect pair to any steak, 

chop, rib or even Tri-Tip at your next 

BBQ event. The aromas are deep and 

very concentrated, yet silky with black 

liquorice, cherry tones and a long, 

smooth finish that will put a smile on 

your face. A great deal, too! 

With a retail price point of 

under $17, it just might be 

the best valued syrah in 

the state. If you can find a 

case, buy it! 

El Chaparral De Vega 

Sindoa 2008 Grenache 

Mage from vines 60 to 100 years of 

age. Exotically perfumed 11am bouquet - 6pm 

displays black raspberry, cherry 

compote, licorice and dark 

Extended Hours 

chocolate, plus a sexy 

floral overtone. Thursday Finishes - Saturday 

with strong clarity 11am and - 8pm 

mineral snap. Year in and 

out, this is a great value! 

Available at the Winehound. 

Fess Parker Pinot Noir 

2006 

Rich in color and bursting 

with flavors of spice, 

cranberry, light blueberry 

and strawberry. This wine 

displays great balance and 

a lingering finish. Perfect 

with rack of lamb. 


wine 

Open Daily for Tasting 

Kunin Pape Star 

2007 

Seth Kunin’s specialty brand is a 

combination of Grenache, Syrah and 

Mourvedre which gives it the meaty first 

sip and a rich, fruity finish you’re looking 

for when dining on steak. Delicious! 

These and other fine wines are available at 

The Winehound, 3849 State St. in La Cumbre Plaza 

(805) 845-5247 and Whole Foods Market, 3761 State 

Street, 805-837-6959. 

Wine On Tap 

Winery - Tasting Room - Wine Bar 

The Barrel Room 

Downtown Santa Barbara 

414 Salsipuedes St. 

805.965.7985 

Open Daily 11am - 6pm 

Thurs. Fri. & Sat. 11am - 8pm 

Live Music 

The Warehouse 

Old Town Santa Ynez 

3563 Numancia St. 

805.688.5757 

Come in and experience the art of winemaking. 

Just 

across 

from City 

Lot #5 

www.carrwinery.com 

Grand Opening! 

We’ve Moved! 

VOTED BEST 

WINE Grand SHOP 

Opening! 

Come visit our new location in La Cumbre Plaza 

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

in Santa Barbara 

VOTED BEST 

WINE SHOP 

with the largest selection 

on the Central Coast! 

Also voted “Best Wine Shop” 

in three Santa years Barbara in a row 

with the largest selection 

on SantaBarbara.com 

on the Central Coast! 

Also voted “Best Wine Shop” 

The Winehound 

three years a row 

– Cheers, Bob Wesley on and SantaBarbara.com 

the Winehound Crew 

Next to 

See’s 

Candy 

The Winehound 

– Cheers, Bob Wesley and the Winehound Crew 

www.thewinehound.com 

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

Just 

across 

from City 

Lot #5 

www.thewinehound.com 

1221 Chapala St. Santa Barbara (805)845-5247 


UPGRADES 

Rocky Patel Humidor 

For those who enjoy the pleasure of a good cigar, this 

humidor features an elegant cedar wood case that holds 

up to 70 cigars: plus an external hydro meter and an 

internal humidifier to keep your inventory fresh at a constant 70 

percent humidity. Pictured cigars are hand-rolled in Nicaragua 

and retail for $5 each. Humidor is $249 and can be found at 

Cigar Empire. 3621 State Street. 805-563-0200. 

Photo by Michael Brown 

14’’ Raffaellesco Platter 

The 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) 

Available from Italian 

Pottery Outlet, 929 State 

Street, 805-564- 

7655, www. 

italianpottery. 

com 

Mr. Mister 

Tired of globbing on the oil? 

These nonaerosol sprayers 

produce a fine mist of oil 

for cooking and flavoring. Give 

your salads and vegetables a light 

sprinkling of fine olive oil, or give 

your wok a quick spritz of peanut 

oil. Either way, you’re cutting 

down on your fat intake and not 

over-powering the tast of your 

foods. Fill the canister half-full 

with oil, pump the cap to build 

up pressure, then spray. What 

could be easier? 

Available at Williams-Sonoma in La 

Cumbre Plaza and Sur La Table 

on State Street. 


Where furniture becomes your home 

SANTA BARBARA 

design 

center 

SOFA 

FACTORY 

Ralph Lauren 

fabrics 

TM 

ZIEGLER & Co. 

finest floor coverings since 1883 

HOME 

FURNISHINGS 

Santa Barbara’s premiere source for home furnishings and decor 

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

UPGRADES 

French 

oak pairing 

There’s a reason that fine 

wine is aged in French 

(and not American) Oak: 

the tannins. It’s the tannins that 

give this finely grained wood a 

nice, even color. Few people have 

access to genuine French oak, but 

Romain Doussineau, owner of 

Reed Floors & Interiors, carries 

a unique, exclusive range of the 

wide plank flooring in a variety 

of finishes. Weathered grays 

that create a warm base for a 

room’s palette are a current trend 

selected by savvy designers. 

If you are wondering what to 

“pair” with this flooring, natural 

shades with pops of color for 

spring are also popular with 

trade professionals as well as 

homeowners who shop at Reeds. 

Colors this season range from 

emerald and chartreuse greens 

to lavender and deep purples 

– paired with gray, of course, 

which brings us right back to the 

flooring, which reminds this beachcomber of driftwood discovered on our 

sandy shoals. 

The simple, clean refined lines of mid-century and Danish modern 

furnishings or reclaimed soft furnishings upholstered with new spins on 

vintage fabrics are popular. For instance, the retro textiles from Clark & Clark 

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

“Design professionals who are creating storyboards are telling us that their 

clients are ready to take risks with their design choices, utilizing interesting 

color combinations and mixing styles and periods,” says in-house design 

consultant Christine Craig, adding, from their oceanfront showroom: “Take 

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

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

684.7583. Open Monday to Friday: 10am-5pm; Saturday: 10am-3pm 

www.reedfloors.com 

Designed for romance 

Asian-influenced simplicity, soothing colors, silk pillows, linins and 

seductive lighting inspire this bedroom design. “There is no need for 

100- watt light bulbs in the bedroom,” says interior design professional 

Genny Cummings. She says you can accomplish a lot with one or two well 

placed finer pieces of furniture or treasured pieces of art and then accent the 

room with assorted fabrics. Cummings suggests using full-length mirrors to 

make the room appear larger and thick pile rugs to add warmth.. 

Available at Indigo Home Furnishings, 1323 State St. 805-962-6909. 



Te r r y Ry k e n 

DRE# 01107300 

“Your Realtor with a Personal Touch” 

805.896.6977 

www.TerryRyken.com 



UPGRADES 

Eliot Crowley 

Garden Delights... 

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

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

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

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

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

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

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

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

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

Photo by Bill Boyd 





UPGRADES 

New Tools for the Trades 

By Br ya n He n s o n, President Allen Associates Builders 

Taking on a construction project of any size can bring with it many 

challenges. Fortunately with the widespread adoption of smart 

phones, tablets, software and apps, there are many tools available 

to help homeowners and building professionals improve communication, 

manage information and make the construction process a little bit 

smoother. 

My first technology recommendation is to create a new email address 

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

take this opportunity to create one). I find creating a designated email is 

the easiest way to track your project as well as to keep the communications 

between contractors and vendors separate from your personal account. 

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

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

one. Most building professionals communicate via email, and you’ll want 

to have that communication at your fingertips. Smart phones can handle 

multiple email addresses at one time. 

One of my favorite online resources and apps is www.houzz.com. 

This is a one stop inspiration shop where you can browse thousands of 

photos from top designers. The best part is that you can create “idea 

books” of photos you like and share this information with those helping 

you with your project. 

Communication and file sharing is a key component of any project. 

Architectural files, photos, videos and construction documents can often 


be too large for email. I recommend to my clients to set up a Dropbox 

account if they do not have one. Dropbox (www.dropbox.com) allows 

everyone on the team to share files and documents easily and securely 

without having to be concerned about file size. 

Every project requires multiple signatures, and sometimes your 

signature can hold up the project. You can print out everything sent your 

way, sign it and fax it back, or you can digitally sign it on your phone or 

tablet and save a few steps. My favorite resource for this is a free app 

called DocuSign Ink. 

Visualizing designs and colors is a common challenge for many home 

owners. Several resources are available to help. Benjamin Moore’s 

personal color viewer (http://www.benjaminmoore.com/en-us/for-yourhome/personal-color-viewer) 

is an online resource where you can upload 

a photo of your home and play with colors, or simply scroll through 

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

savvy, an easy to use, entry level design program is Home Designer Suite 

(www.homedesignersoftware.com). You can quickly draw out floor plans 

and see realistic 3D elevations of your design. 

The technology choices and applications abound, but the best choices 

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

make your project better. 

Allen Associates, www.dennisallenassociates.com, 805-884-8777. 


SANTA BARBARA 

design 

center 

Everyone needs a sofa 

At Santa Barbara Design Center, we feature 

custom sofas from MK Sofa Factory. 

We manufacture all our sofas from frame 

to finish. All sofas are made to your 

desired specifications with the quickest 

turnaround time. 

MK Sofa Factory aims to redefine style. 

We have a reputation for our quality 

craftsmanship of custom sofas. Our sofas 

feature hardwood American Alder, durable 

fabrics all made by hand in California. 

Come visit MK Sofa Factory at Santa 

Barbara Design Center today! 

SOFA 

FACTORY 

Ralph Lauren 

fabrics 

TM 

ZIEGLER & Co. 

finest floor coverings since 1883 

HOME 

FURNISHINGS 

Santa Barbara’s premiere source for home furnishings and decor 

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

UPGRADES 

Discover the New Seagrass.... 

Discover the New Seagrass.... 


COASTAL CUISINE • GLOBALLY INFLUENCED 

Prepared with the Best Sustainable Ingredients 

COASTAL CUISINE • GLOBALLY INFLUENCED 

Prepared with the Best Sustainable Ingredients 

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

Big sound for a 

small place 

You asked for it. And now you’ve got it. The 805 

Diamond from Bowers and Wilkins is an industry 

world-first – the only speaker of its size and 

type to incorporate true studio-grade technology in 

the form of a diamond dome tweeter. Experience remarkable, 

lifelike sound from a discreet speaker that 

fits almost anywhere. Diamond dome tweeters have 

long been considered an exclusive luxury in the world 

of audio – a refinement to be reserved only for the 

most expensive, studio-sized loudspeakers. No longer. 

The 805 Diamond is nothing less than a revolution in 

speaker design: the first speaker of its size and at this 

price point to come with a diamond tweeter. Small but 

perfectly formed, the 805 Diamond will fit almost everywhere. 

Tucked away on a bookshelf or positioned 

on its specially designed stand, it’s perfect for smaller 

listening spaces. And it will serve equally well as the 

rear channels of a home theatre system, bringing superb, 

breathtakingly realistic sound to places you 

never thought possible. 

805 Diamond speakers can be purchased at Mission 

Audio and Video. 1910 De La Vina Street, Santa Barbara. 

805-682-7575. 


Where friends meet 

STEAK • SEAFOOD • COCKTAILS 

Lunch from 11:30am • Dinner from 5:00pm 

Reservations (805) 564-1200 • 113 Harbor Way 



Modern cabinets and kitchen 

design available at Santa Barbara 

Kitchen Co. 805-682-4003 

www.thekitchencosb.com 

DREAM K 

R e m o d e l t r e n d s f o 

By Le s l i e A. 


ITCHENS 

r 2 0 1 3 a n d b e y o n d 

We s t b r o o k 



Many homeowners tend to agree: 

the most coveted or “wished 

for” remodel in a home is usually 

the kitchen and/or bathrooms. 

With so many elements 

involved, it can also be the most challenging 

– and yes (I am sorry to say), costly. Whether you 

are contemplating a full-blown kitchen re-design 

and remodel or just some updates to enhance 

your culinary space, plan on eating out during the 

process. 

There are as many design choices these days, 

as there are recipes in Julia Child’s two-volume 

classic Mastering the Art of French Cooking. You 

might begin with a color and a theme. Are you 

keen on country farmhouse style or sleek and 

modern? Is traditional or industrial more your 

cup of tea? Consider stainless steel appliances 

or colorful models, such as a retro red stove to 

set the tone. Whatever look you decide on, the 

elements remain the same: back splashes, sinks, 

countertops, cabinets and appliances. If you have 

the room and budget, design a snazzy cooking 

island or install refrigerator drawers. Hide the 

trashcan and add a separate recycling bin while 

you are at it. Hang art on the walls. Let your 

imagination – and your pocketbook – be your 

guide. 

New cabinets are a good place to begin. 

European styles have gained popularity – look 

for hidden hinges, soft-close doors and drawers, 

frameless cabinet construction, and full-overlay 

doors and drawer-fronts. 

“As far as trends, contemporary European-style 

kitchens have been more popular. Wood veneers 

in lighter colors and bleached wood colors like 

driftwood, but in a flat panel contemporary door 

are also on the forefront,” says Gillian Amery 

who, along with her husband Michael, has owned 

Santa Barbara Kitchens for 28 years. “What never 

goes out of date is the painted white kitchen. It’s 

always popular,” she added. 

Something as simple as a new backsplash and 

countertops can really add some zing to your 

kitchen. Backsplashes aren’t just for behind your 

stove and sink anymore: the sky is the limit. 

When considering backsplashes and countertops 

(continued on page 50) 

This European inspired design is the perfect balance 

between beauty and function. The crisp clean lines 

of the cabinets contrast beautifully with the rough 

beams as well as the stunning smooth marble 

countertops and backsplash. This fully equipped 

kitchen includes integrated paneled dishwashers and 

subzero refrigerator and a custom hand fired farm 

sink. The beautiful range is perfectly suited for this 

kitchens inspiration. The island allows a generous 

work space and is perfect for gatherings with family 

and friends. 

Design and construction by Montecito Kitchens 

(805) 453-0518, www.montecitokitchens.com 

Mehosh Dziadzio 


CLASSIC APPOINTMENTS 

SINKS STOVES FAUCETS AND MORE 

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

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

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

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

cooking technology. 7. Sinks by Stone Forrest feature contemporary designs for the bath and kitchen that are sculpted from natural materials including stone, bronze, bamboo, copper, iron 

and hardwoods. For the latest in kitchen technology visit the showrooms of Santa Barbara Plumbing Supplies at 621 Milpas 805-965-5291 and Pacific Sales—Kitchen, Bath and Electronics 

at 7127 Hollister Ave. in Goleta 805-562-1540. 

2 

1 


3 

Santa Barbara 

Tile Style 

Italy drives the trends and styles in tile, 

reports Tileco’s Gina Burchiere, but Santa 

Barbara has its own design esthetic. “We’ve 

got our own unique thing going on in the way we 

decorate our houses,” she says. 

There’s always a call for Spanish tile, but 

the beach inspires local design in the colors 

and textures selected. Mosaics are popular, she 

notes. “They are being reinvented to incorporate 

pebbles, glass, even metal, in different sizes and 

shapes,” she adds. Some evoke the seashore, others 

are freeform. 

But these days, anything goes. “It can be as 

simple as white subway tiles,” Gina says, “or you 

can go wild with shapes 

and color.” —Ju l i a 

McHu g h 

4 

6 

Dune 2x2-inch 

Lamp Mosaic 

Ceramic 

Suprema 2x8- 

inch Mexican 

Connection 

Handmade 

Ceramic 

5 

7 

Solistone 

Decorative 5x5- 

inch Ceramic 

with 3x6-inch Field 

Ceramic 

Solistone 5x5 

Ceramic 

Solistone 5x5 

Ceramic 

Alyse Edwards 6x6- 

inch Glass-Mini 

Mosaic Glass 

All tiles available at 

Tilco showroom at 

619 Olive Street 

(across from 

Arnoldi's), 805-564-1868. 

Tile photos by Michael Brown. 



(continued from page 47) 

it is important to note that natural stone – 

such as marble or granite – needs loving care. 

Plan to re-seal twice a year to protect porous 

surfaces, as marble can stain from red wine or 

oil spills. Gillian recommends popular quartz 

materials like Cambria and Caeserstone that 

offer the look, without the porous quality, of 

stone surfaces. 

There’s a wide range of tile ceramics – get 

creative with your backsplash by incorporating 

colorful Mexican or Italian tiles. White, 

rectangular subway tiles provide a clean, 

streamlined look for a 1920s style kitchen that 

remains a classic choice. Mid-century design is 

popular – consider a textured glass backsplash 

from the Mad Men era, when women wore 

the apron in the family and men manned the 

barbecue grill. 

Sinks run the gamut from stainless steel to 

porcelain. Stick to the basics – or whatever 

gives you the most pleasure when doing dishes. 

Fireclay (high fired clay) is a very durable sink 

material and deep, wide farmhouse sinks have 

great appeal. 

We haven’t even touched on hardware and 

drawer pulls. In fact, you can change the look 

of your kitchen just by changing the hardware. 


And don’t forget flooring, windows and window 

treatments. 

Tired yet? Neat touches, such as under 

cabinet lighting or a place for your iPad with 

your epicurious.com recipes close at hand, can 

be added. 

Decisions, decisions, 

decisions. 

Perhaps you need to consult a professional? 

In fact, unless you are just painting your 

old cabinets, a knowledgeable designer is 

imperative. It’s just too easy to make mistakes. 

Especially when it comes to space planning. 

Remodeling a kitchen is rocket science, of 

sorts. Measurements are as important as the 

order of installation. 

Don Gragg of Montecito Kitchens/Santa 

Barbara Design & Build offers guidance: “A 

good kitchen designer will be able to work 

with you to create a successful design that is a 

reflection of your taste. The more information 

you bring to the table, the more successful 

the end result will be. Sources for ideas are 

virtually unlimited. You can search the Internet 

and magazines and be armed with ideas before 

your first meeting. It is true: a picture says 

a thousand words. I always recommend that 

A remodel opened this kitchen to the 

dining and living rooms to create one 

larger space. Granite countertops 

and mahogany cabinets add to the 

sophistication of the space. Large 

windows and mahogany French doors 

open to a new enclosed patio creating 

a strong connection with the outdoors 

environs. Energy efficient LED lighting 

throughout. 

Built by Allen Associates Builders. 

Dennisallenassociates.com 805-884- 

8777. Photo by Crio Coelho www. 

CiroCoelho.com 

my clients create a notebook of pictures of all 

the features they like i.e. cabinets, appliances, 

tile, sinks and granite. Very soon your taste 

will begin to appear even if you were not sure 

exactly what you want. This creates a very 

strong base that your designer can build on.” 

We all know that the kitchen is the heart 

of a home, so despite the fact that you may 

have a heart attack when considering the cost 


TUMBLED SAND-STONE-MOCHA 

ESTATE COBBLE I & II PAVING STONE 

More living per sq. ft. outside. So, what are you doing inside? 

AngelusPavingStones.com/fig 

ang_fh_halfpage_jan13.indd 1 

12/7/12 2:29 PM 

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. 

projects 

A Giffin & Crane Company 

License #884424 



A blend of traditional and modern gives this kitchen 

rich warmth with wood flooring and custom cabinetry 

(above), balanced by spacious designed cooking and 

serving areas and the durability of stone and tile 

finishes. Cabinetry by Architectural Millwork. 8 North 

Nopal St. 805-965-7011. www.archmill.com 

In many Santa Barbara homes, space comes at a 

premium. Galley style kitchen designs offer a solution to 

smaller spaces by giving them maximum functionality 

without knocking down walls or adding square footage 

to the home. This kitchen (left) features large cooking 

and prep areas mirrored by built in refrigeration and 

storage. Built by Projects by Giffen and Crane. 805-682- 

2226. projectsgc.com 

of a remodel, remember in the end it will all be worth it. 

And your friends and family will love your new hangout, 

especially when you pull that coq au vin out of your new 

Wolf range. 

In the end, you might keep this long-ranging tip in 

mind from Gillian Emery: “A lot of people stay with a 

basic neutral color palette – then you can go wild with 

accessories, and it doesn’t date the kitchen as much.” 

Good advice from a pro that has me thinking that I 

should just paint my kitchen white— then add colorful 

pots, pans, utensils and kitchen towels—while I put 

together a scrapbook of My Dream Kitchen. 



Professionally Connected 

If you plan to buy or sell a 

home in Santa Barbara, Don 

Ford is a local’s local. Born 

and raised in Santa Barbara 

and esteemed alum of SBHS, 

SBCC and UCSB, Don has 

over 25 years experience 

in local real estate. 

Eight years in the 

NBA doesn’t hurt 

his professional 

connections either. 

(805) 689-7776 • don.ford@sothebyshomes.com 

Northwestern Mutual Permanent Life Insurance - the first step to a better 

feeling of financial 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 G Dibley CLU®, ChFC®, 

CASL® 

Wealth Management Advisor 

CA# 0B88887 

(805) 898-4400 

robert-dibley.com 

05-3026 © 2012 Northwestern Mutual is the marketing name for The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM) 

(life and disability insurance, annuities) and its subsidiaries. Northwestern Mutual Investment Services, LLC (NMIS) (securities), a 

subsidiary of NM, broker-dealer, registered investment adviser, and member of FINRA and SIPC. Robert G Dibley, Insurance Agent(s) of 

NM. Robert G Dibley, Registered Representative(s) of NMIS. Robert G Dibley, Representative(s) of Northwestern Mutual Wealth Management 

Company®, (NMWMC) Milwaukee, WI, (financial planning, investment management, trust services) subsidiary of NM, limited purpose 

federal savings bank. Representative(s) may also be an Investment Advisor Representative(s) of NMIS. A.M. Best Company A++(highest), 

4/2012; Fitch Ratings AAA(highest), 6/2012; Moody’s Investor Service Aaa (highest), 10/2011; Standard & Poor’s AA+(second highest), 

6/2012. Ratings are subject to change. 



This airy galley style kitchen (above) was 

designed and built by Jed Hirsch, General 

Building Contractor, Inc. jedhirsch.com and 

his wife, Kathy. The design goals were met by 

modifying the existing 1940’s kitchen and adding 

custom, period cabinetry by Doug Bradley 

Cabinets. Granite countertops by Armstrong Tile 

and Marble and Tileco subway tile backsplash 

installed by Alex’s Tile Works. Stainless steel 

appliances, including a Viking range supplied 

by Warehouse Discount Center. Schoolhouse 

light fixtures by Rejuvenation. Wood windows 

supplied by Stock Door and Window. 

This custom yacht-like home was built by 

Jed Hirsch, General Building Contractor, Inc. 

jedhirsch.com. Taylor House Interiors and James 

Zimmerman Architects worked together to blend 

the client’s marine aesthetic with functionality, 

creating a warm, open living space to gather 

family and friends by the sea. Featuring cabinets 

by Cliff Bartlett Cabinetry, Subzero refrigerator 

and hood, Tile backsplash from Tileco, Paint and 

finishes by Jake Patterson Painting. 

For more images from Jed Hirsch construction got 

to jedhirsch.com. 



Santa Barbara’s 

Paving Stone People, Inc. 

Design & Sale of Interlocking Paving Stone 

& Authentic Cobble Stone Installation 

and Restoration, with Natural & Cultured 

Stone Veneer & Wall Applications. 

6/30/2013 

Always Built Green 

Contact Doug & Lorna 

for a free estimate 

805.884.9955 

www.pavingstonepeople.com Lic.#938822 

FOUR FOOT GOLDEN LIMESTONE VASE FOUNTAIN 

FOUR FOOT COPPER URN FOUNTAIN 

SEASIDE GARDENS 

WE HAVE EVERYTHING YOU NEED to 

CREATE A BEAUTIFUL GARDEN! 

RETAIL NURSERY AND BOTANICAL GARDEN, 3700 VIA REAL, CARPINTERIA, (805)684-6001, OPEN 7 DAYS 

www.seaside-gardens.com 



GARDEN NOTES 

Spring Gardening 

A time for sprucing and planting 

By Lisa Cu l l e n 

Before Julius Caesar introduced the 

Julian calendar in 45 BC, Rome and 

other ancient cultures celebrated the 

New Year on the Vernal Equinox. 

Spring, the long-awaited season of rebirth, 

rejuvenation and new beginnings was of course 

the obvious place to start the New Year. 2058 

years later we celebrate spring by planting a 

garden. 


Spring is the perfect time to overhaul your 

existing garden. The best place to start is 

to survey your domain. With your favorite 

morning beverage in hand, take a walk in your 

garden and take a look around. The purpose of 

this stroll is to survey your assets; the plants 

and areas in your garden that do what they are 

supposed to be doing. Whether it is a tree that is 

providing shade, fruit or beauty or an area that 

is providing color or a spot that was intended 

to be an outdoor entertainment space. This is 

the question you must ask yourself: “Is this area 

giving me what I need and want?” if the answer 

is “yes” then it is an asset. 

Once you know your assets you can bring up 

the other areas one by one by deciding what you 

want from each. Perhaps you are ready to create 

a vegetable or herb garden or add a few fruit 


trees or maybe you always wanted to extend your 

living space into the outdoors. Whatever it is you 

want now is the time to get it done so you can have 

it ready to enjoy this summer. 

When it comes to planting, spring is the perfect 

time to dig in. Get your plants in early so they 

have time to take hold before summer’s heat. 

Keep in mind the adage “5 dollar plant in a 10 

dollar hole”, in other words money spent on soil 

amendments are well worth the expense and 

effort in the long run. 

When you are ready to re-plant an area of your 

garden take a moment to visualize before planting. 

What will it look like in each season? Is it a “close up” 

garden or one that is viewed from a distance? How 

large will the plants get? Give the new plants room 

to grow or you’ll have maintenance troubles later. 

Some plants don’t like “wet feet” so the composition 

of your soil is a factor to keep in mind. Know before 

you go and know what type of soil your plants like 

when considering what to plant where. 

This is also an ideal time to plant succulents. 

Good drainage is vital of course and if you want 

to liven up your existing patch cut off damaged 

and old leaves, separate the new babies from the 

mother plants and plant the babes and healthy 

cuttings for an ever-expanding crop. 

Do you have an area of your garden where 

“nothing seems to grow”? If so, there could be a 

variety of causes: Soil, water, drainage, light and 

physical damage due to gardeners and/or pets 

all are factors to consider when dealing with a 

problem area. Some good observation on your part 

will provide the answer but if you can’t solve it, call 

your favorite professional. 

Spring is also a great time to plant herbs. 

Perennials such as Thyme, Rosemary, Sage, 

Marjoram, Lavender, Chives, Mint and others 

can provide beauty as well as sustenance. So 

even if you don’t want an herb garden per se, you 

can add these garden beauties into your existing 

garden beds and have perpetual source of herbs 

for cooking, sachets etc. 

But, why not plant an herb garden? You’ll need 

a sunny spot and ideally good airflow. Use smaller 

herbs as a border for a more formal look and 

leave room for your favorite annual herbs. Sweet 

Basil, Parsley, Cilantro, Chervil and the like are 

indispensible to the summer kitchen garden so 

plant plenty. 

Whatever you do this spring, spend some time 

out in your garden and enjoy the sights and scents 

of nature. And remember always to fill your garden 

with joy. 

Custom Cabinets 

Cabinetry • Doors • Windows • Mouldings 

RCHITECTURAL 

I L LW O R K OF SANTA BARBARA, INC. 

Lisa Cullen, landscape designer and organic 

gardener owns Montecito Landscape with her 

husband, Chris. She can be reached at 805.969.3984 

or www.montecitolandscape.com. Follow her blog 

at www.gardengossipsb.blogspot.com and listen to 

Garden Gossip radio show on AM1290, Fridays at 

11am and 9pm and Saturdays at 11am. 

Showroom located at 

8 North Nopal Street 

Santa Barbara, CA 

965-7011 

Ser v i n g Sa n t a Ba r b a r a 

Sin c e 1969 

Lic # 261772

Open for lunch: M–F 11am-2:30pm. Dinner: 7 Days a week 4 to close 

happy hour: 7 Days a Week, 4pm–6:30pm 

6920 Ma r k e t Pl a c e Dr i v e • Go l e ta 

(805) 685-8900 • h o l d r e n s.c o m 


Backyard 

Bouquets 

There’s nothing like fresh cut flowers from your 

own cutting garden. If you plant wisely you’ll 

have bouquets year-round. Perennials and 

annuals produce a diverse selection of flowers for 

cutting. Since perennials will bloom again next year, 

once your garden is established you’ll only need to 

replenish it with annuals. 

Choose a location that gets full sun. Cutting gardens 

make great borders and can also be planted 

between rows of roses. Beds should be comprised 

of rich organic compost and loose loamy soil. Use 

an organic fertilizer low in nitrogen (N) and high in 

phosphorus (P) and potassium (K). Organic is key 

especially if you want to use blossoms to decorate 

cakes or sprinkle on salads. 

Select flowers that complement the colors in your 

home. Then design your garden as a living bouquet. 

Planting from seeds and not just from containers will 

cut down on cost. Zinnias (State Farm), cosmos (for 

height) and sunflowers (easy to grow) can be started 

from seed. Buy tall varieties of asters, campanulas, 

scabiosa and moluccella (Bells of Ireland) in pony 

packs. Select one-gallon containers of Echinacea, rudbeckia, 

agastache (hyssop) and lisianthus. Add showy 

color with dahlias in one- to 5-gallon containers. Bulbs 

including gladiolus (clusters of 10) and lilies (3 or more) 

are a must. A border plant of alyssum or dwarf lavender 

(Hidcote) will give your cutting garden definition. 

Plant annuals, such as yarrow and Queen Anne’s 

lace, (as well as herbs) will attract beneficial insects 

such as ladybugs. And if you’re lucky some seeds might 

volunteer next year. —T.I.R. & D.I. 

Garden and landscape designer Trace Robinson offers 

consulting for cutting gardens. www.tracerobinson. 

com, 805-448-3807. 


An Employee-Owned Company 

Your Trusted 

Building Advisor 

Four Divisions, 

One Goal— 

Exceeding Your 

Expectations 

• Custom Building & Remodeling 

• Commercial Building 

• Building Performance Specialists (BPS) 

• Building Care & Repair (BCR) 

Building & remodeling expertise in 

Santa Barbara and Ventura Counties; 

Celebrating 30 Years of Innovative 

Green Building! 

For a Consultation, 

Call (805) 884-8777 

dennisallenassociates.com 

General Contractor License #503300 

“Fill Your Garden with Joy” 

Montecito 

Landscape 

Landscape Design 

& Installation 

for over 40 years 

For a Free Consultation 

Call 805 969-3984 

www.montecitolandscape.com 

California Contractor’s License 263156 Since 1970 

Lisa & Chris Cullen 



DINING OUT 

1 

2 3 

Local seafood treats… 

1 Scallop and shrimp skewers from Opal 1325 State St, 805-966-9676. 2 Pan fried local abalone appetizer, lightly dusted and sautéed in 

butter from The Boathouse. 2981 Cliff Dr, 805-898-2628. 3 Ahi corn dog with mustard soy dip from Seagrass. 30 E. Ortega St, 805-963-1012. 



Carpinteria 

Garden Market. Offering very tasty sandwiches, salads, 

smoothies and casual fare. Open Monday–Sunday 10am- 

3pm. [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. 

Montecito 

CAVA. Experience the bold flavors of Spain, Mexico and Latin 

America in a romantic garden setting in the village of 

Montecito. Happy Hour 4-6, Weekend Brunch from 8am. 

[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. 

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 crackling 

fireplace and creekside views. Open for dinner from 6-10 

p.m. daily.[D] $$$ (FB) 900 San Ysidro Lane (805) 565- 

1700. 

The Montecito Café. Eclectic menu with great service. 

Desserts to die for! Open Daily from 11:30 (LD) $$ (FB) 

1295 Coast Village Rd. 805-969-3392. 

Santa Barbara 

Aldo’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. 

Arlington Tavern offers the best of both worlds, an elevated 

dining experience and a relaxed bar atmosphere. Chef, 

Ron True creates his own version of contemporary 

American cuisine using only the best local ingredients he 

can get his hands on. Local Black Cod, Fried Chicken, 

House Smoked and Grilled New York Strip Steak are just 

some of the items you can find on the dinner menu and 

the locally grown and grass fed ground beef from Rancho 

San Julian Ranch makes the Tavern Burger something to 

keep coming back for. Each item on the menu has been 

carefully thought through to compliment and pair with a 

selection of either beer or wine chosen by Partner, Diego 

Barbieri. Open daily for dinner 5pm – late night, happy 

hour 4pm-7pm. Private dining available. 21 W. Victoria 

Street. 805.770.2626 

B=breakfast 

Br=brunch 

L=lunch 

D=dinner 

guide 

$=entrees under $15 

$$=$15-$25 

$$$=over $25 

FB=Full Bar 

B&W=Beer & Wine 

OPEN: Every Day from 11:30am to close 

happy hour: 7 Days a Week, 4pm–6:30pm 

6920 Ma r k e t Pl a c e Dr i v e • Go l e ta 

805-685-7300 • h o l d r e n s.c o m 



DINING OUT 

Chase Restaurant & Lounge 

1012 State Street • 805 965-4351 

“Where locals are celebrities.” 

Ita l i a n & Me d i t e r r a n e a n Cuisine 

St e a k s • Se a f o o d • Ch o p s 

La t e Lu n c h - Li g h t Di n n e r u n t i l 4:30 

Da i ly Ch a l k b oa r d Sp e c i a l s 

Op e n Air Ba r 

Ne a r t h e at r e s a n d s h o p s 

Pl e n t y o f pa r k i n g in b ac k 

S U S H I 


on 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 

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. [BrD] $$ 

(FB)20 E. Cota St., 805-899-4694 

Boathouse. The Boathouse at Hendry’s Beach is the 

newest venture of the owners of the Santa Barbara 

Shellfish Company, which began on Stearn’s 

Wharf in 1980, and the Santa Barbara Fishouse. 

Enjoy stunning views and great seafood from a 

family run business that knows their fish! [BLD] $ 

(FB). 2981 Cliff Drive 805-898-2628, www.sbfishhouse.com/boathouse 

Bouchon. Restaurateur Mitchell Sjerven hosts the 

city’s first Wine Country Cuisine restaurant with 

more than 50 Santa Barbara and Central Coast 

wines offered by the glass to compliment bouchon’s 

“ingredient 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 

predominate. Outdoor dining is available yearround 

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. Serving some of the best Cajun specialty 

breakfasts in town for over 20 years. [BL] $, 

(BW) 1924 De La Vina, Santa Barbara 687-8062; 

6831 A. Hollister Ave, Goleta 571-1517; 901 

Chapala St., 965-1004; 865 Linden, Carpinteria 

684-6010. 

Chuck’s of Hawaii. A local favorite celebrating 36 

years of excellence serving award-winning steaks, 

wines and seafood to Santa Barbarans and their 

guests. Chuck’s has been voted Best Steak in 

Santa Barbara and is the recipient of the Award 

of Excellence from The Wine Spectator annually 

since 1989. They also feature a nightly selection 

of fresh fish, from old favorites like Alaskan halibut 

and grilled salmon to ahi tuna (grilled medium 

rare). Dinner is served weekdays from 5:30 to 

11pm, and until 11:30pm weekends. Full cocktail 

bar, featuring Firestone-Walker Double Barrel Ale 

on draft. Reservations welcome. [D] $$, (FB) 3888 

State, 687-4417. 

Chuck’s Waterfront Grill. Chuck’s of Hawaii 

has expanded to a second location at Chuck’s 

Waterfront Grill; by the boats at the Santa Barbara 

Harbor. Same great food and service you already 

love...in a setting that makes going out to dinner 

feel like a little vacation. Featuring Prime Grade 

Top Sirloin Steaks. “Chuck’s Style” Fresh Alaskan 

Halibut, Garlic Grilled Day Boat-Caught King 

Prawns , Grilled Sea Scallops, King Crab Legs, and 

Australian Lobster Tail. [LD] $$, (FB) 113 Harbor 

Way, Santa Barbara, 564-1200 

Cielito. Beautifully appointed interiors, expansive 

heated patio, private dining areas and a full bar 

accent a thoroughly authentic Mexican culinary 

experience. Located in the heart La Arcada, 

downtown. 1114 State St. 805-225-4488 

Cold Spring Tavern. 100 years of tradition with true 

American cuisine only 15 minutes from Santa 

Barbara. Featuring the cuisine of chef Moises 

Bernal with selections of game and hearty entrées. 

Full bar & weekend breakfast. [LD] $$, (FB) 5995 

Stagecoach Road, 967-0066 

Downey’s. Chef John Downey has been serving 

Santa Barbara’s finest cuisine since the restaurant 

opened in 1982. Clearly defined tastes using the 

finest foods available and artful yet simple presentation 

have earned Downey’s top honors in 

the Zagat Survey for the past sixteen consecutive 

years. The dining room is in the capable hands 

of Liz Downey who will be happy to guide you 

through the mostly California wine list with a proud 

bias towards the extensive Santa Barbara County 

selections. Dinner served Tuesday through Sunday 

from 5:30pm. [D] $$$, (B&W) Reservations: 966- 

5006, 1305 State St., www.downeyssb.com 

Endless Summer Bar-Cafe. Just upstairs from 

Chuck’s Waterfront Grill, this surf-inspired bar-cafe 

offers great harbor views. Featuring tasty burgers, 

fish tacos, fresh salads, popcorn shrimp, and “Pau 

Hana” (“Work is Done”) Happy Hour, with food 

and drink specials like the Endless Summer Blonde 

Ale. Feel like a steak? Chuck’s Waterfront menu 

is also available after 5 p.m. Large groups are 

welcome, and should call ahead for reservations at 

564-4666. [LD]. $, (FB) 113 Harbor Way, Second 

Floor, 564-1200. 

Enterprise Fish Co. The lively nautical atmosphere 

at the Enterprise will wet your appetite for great 

seafood. Fortunately, you’re in the right place. A 

variety of shellfish hors d’oeuvres is served at the 

oyster bar, and the dining room offers a selection 

of fresh seafood grilled over mesquite, including 

catch-of-the-day specials. Now offering a full 

liquor bar. [LD] $$, (FB) 225 State St 962.3313, 

www.enterprisefishco.com. 

The Harbor Restaurant. The Harbor is one of Santa 

Barbara’s finest restaurants, where fresh fish and 

steaks are specially prepared and served in an 

elegant maritime interior with stunning views of 

the harbor. [BrLD]. $$, (FB) 210 Stearns Wharf, 

963-3311. 

Harry’s. Santa Barbara’s traditional locals restaurant. 

Steak, seafood, sandwiches and salads served in a 

family atmosphere. Excellent wine list and full bar. 

Banquet facilites available. Open daily for lunch 

and dinner. [LD] $, (FB) 3313-B State Street, 

687-2800. 

Holdren’s Steaks & Seafood. Holdren’s Steaks 

& Seafood is elegant and timeless, featuring 

U.S.D.A. prime Midwestern corn fed beef, charbroiled 

over their mesquite grill. Try the “Cowboy 

Cut”–Holdren’s signature steak—a 20 oz. Prime 

bone-in rib chop served over spicy onion rings. 

Their fresh seafood selections include Bacon 

Wrapped BBQ Tiger Prawns, seared Hawaiian 

Ahi, and a shrimp Scampi like no other. Holdren’s 

offers an extensive wine and martini list and outdoor 

seating.. Open daily for lunch from 11:30 

a.m., and for dinner from 5:00 p.m., Saturday 

and Sunday for dinner from 4:00 p.m. Now offering 

Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 

512 State Street, 805-965-3363. In Goleta6920 

Marketplace Dr. 805-685-8900 

Hollister Brewing Company. Featuring hand crafted 

beers made on premise, an innovative, fresh 

menu with appetizers, pizzas, burgers, paninis, 

B=breakfast 

Br=brunch 

L=lunch 

D=dinner 

guide 


$$=$15-$25 

$$$=over $25 

FB=Full Bar 



DINING OUT 

and salads. Open seven days a week for lunch and 

dinner. [LD] $ (FB), 6980 Marketplace Dr. Goleta, 

805-968-2810, Hollisterbrewco.com 

Julienne. A progressive American restaurant serving 

fresh seasonal food. Serving Dinner Wednesday– 

Sunday 5pm to 10pm. Reservations Accepted. 

[D] $$ (BW) 138 E. Canon Perdido Street 805- 

845-6488 

Longboard’s Grill. Upstairs from the Harbor Restaurant 

is an active, noisy bar & grill with a big TV, a surfer’s 

attitude and 360-degree views of the city & water. 

[LD] $$, (FB) 210 Stearns Wharf, 963-3311. 

Louie’s. Celebrate the taste of a Santa Barbara 

tradition in the historic Upham Hotel. Delicious 

California bistro fare in a wonderful downtown 

setting. [LD] $$, (B&W) 1404 De La Vina at Sola. 

963-7003. 

Meun Fan Thai Cafe. Traditional Thai cuisine home 

cooked to perfection. Great take out and dine in on 

the Mesa next to Lazy acres. (LD) Open daily from 

11:30. 1819 Cliff Dr. 805-882-9244. 

The Natural Café. The Natural Cafe is known for 

their homemade soups, hearty salads, delicious 

sandwiches, vegetarian entrees, pasta, chicken 

and seafood dishes, as well as a complete juice 

bar, microbrewed beers and local wines. [LD] $ 

(B&W), www.thenaturalcafe.com [LD] $, (B&W). 

Three locations in Santa Barbara: 508 State, 962- 

9494; 361 Hitchcock, 563-1163; 5892 Hollister, 

692-2363. For other locations out of town see their 

website for details. 

Olio e Limone Ristorante. (“Oil and Lemon” in Italian) 

and Olio PizzeriaHusband-wife team Alberto and 

Elaine Morello rely on the integrity of their ingredients 

and the quality of preparation to offer Santa 

Barbara creative, authentic Zagat-rated Italian cuisine 

served in an inviting atmosphere with European 

hospitality. Visible in the ristorante through a glass 

wall is the dining room’s focal point, the wine cellar, 

which represents their 250-plus selection awardwinning 

wine list. Private Dining in the Cucina Room 

is available for up to 40 guests. Pizza bar-salumi 

bar-wine bar-full bar next door at Olio Pizzeria, with 

private dining in the Terrazza Room for up to 24 

guests. Olio pizzeria is open daily from 11:30am 

– close, including Sunday Lunch. For a look at the 

current menus go to www.oliopizzeria.com [LD] $$, 

(FB) 17 West Victoria Street, 805-899-2699. 

Opal. A local’s favorite, Opal fuses creative influences 

from around the world with American Regional 

touches: from Chile-crusted Filet Mignon, to Fresh 

Pan-Seared Fish & Seafood, Homemade Pastas, 

Gourmet Pizzas from their wood burning pizza oven, 

fresh baked Breads, deliciously imaginative Salads, 

& Homemade Desserts. Sophisticated yet comfortable, 

Opal radiates a warm, friendly atmosphere. 

Full bar, award winning wine list, private room for 

parties up to 60. 1325 State St., 966-9676. [LD] $$ 

(FB) Open Daily for Lunch and Dinner. 

The Palace Grill. The Palace is a contemporary 

American grill, with a lively, high-energy atmosphere, 

and fun, spontaneous events. Featuring 

fine grilled steaks and fresh seafood, delicious 

pastas, and select American Regional specialties, 

like Blackened Crawfish-stuffed Filet Mignon, and 

Louisiana Bread Pudding Soufflé. Cajun Martinis, 

unique beers, and a well selected wine list. Their 

unique “team Service” voted the Best in Town the 

last 16 years in a row. Rave reviews in Gourmet 

Magazine, Gault-Millau Travel Guide, Zagat, and 

Sunset Magazine. “Best on the West Coast” according 

to Los Angeles Magazine. Open 7 days: lunch 

11:30am to 3pm; evenings from 5:30. [LD] $$, 

B&W. 8 E Cota 963-5000. 

Paradise Cafe. Santa Barbara’s favorite dining patio. 

Fresh fish, steaks, chops, chicken and their famous 

oak-grilled burger. Start with a drink at the street 

level bar, and work your way up. Open seven days 

a week. [BLD], $, FB. 702 Anacapa Street, 962- 

4416. 

Pierre Lafond Bistro. A local favorite since 1993, 

Pierre Lafond Bistro serves California fresh cuisine 

using local seasonal organic foods from family 

farms and food artisans, and homemade desserts. 

[BLD] $$ (B&W), 516 State Street 805-962-1455, 

www.pierrelafond.com 

Renaud’s Patisserie & Bistro. Specializing in a wide 

selection of authentic French pastries. [BL] $ (B&W), 

Located in Loreto Plaza, 3315 State St Santa 

Barbara, 805-569-2400, and In the Arlington Plaza 

downtown. www.renaudsbakery.com. 

Roy. Voted best late night dining spot in town. Bistro 

style Americana cuisine featuring steaks, seafood, 

chicken, salads, full bar and a great wine list. Menu 

changes with the seasons and features Farmers 

Market produce. Dinner from 6pm till midnight 

daily. [D] $$, (FB) 7 West Carrillo, 966-5636. 

Saigon In and Out Vietnamese Restaurant. Serves 

the finest Vietnamese specialties at reasonable 

prices. [LD] $ Open Daily 11AM–9PM, Sat. & Fri. 

11AM–10PM Sun. 11AM–9PM, 1230 State St. 

Unit A, 805-966-0909 or in 5-Points shopping 

center. 

Sambo’s. The original on the beach! Serving up the 

classic dining experience. [BLD] $, (B&W) 216 W. 

Cabrillo Blvd. 965-3269 

Santa Barbara Fishouse. Great locally caught fresh 

fish prepared in a casual fun atmosphere. Terrific 

One Hundred 

Years 

of 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 property 

for corporate or private function 

FULL BAR • WEEKEND BREAKFAST 

LUNCH • DINNER 

5995 Stagecoach Road • 967-0066 

Some samples from Chef Moises Bernal 

Venison Sausage Stuffed Mushrooms 

New Zealand Rack of Lamb 

Sautéed Medallions of Rabbit 

Norwegian Salmon 

Charbroiled Ox T-Bone Steak 

Grilled Ringneck Pheasant Breast 

Wild Caribou 

Charbroiled Sea Bass 

Audrey Ovington • Proprietor Since 1941 



Food & Home 

Wine 

Issue 

Summer 

2013 

For advertising 

information, call 

(805) 563-6780

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. 11 W. Victoria St. #10 $$ Preparing modern 

american food with local, organic, sustainable ingredients. 

Everything is scratch made, breads, pastries, even 

ketchup! Dog friendly patio seating. Serving Breakfast (all 

day) and lunch Wednesday-Sunday 8am-3pm, 805-770- 

2143 all major credit cards accepted. 

Seagrass Restaurant. Seagrass Restaurant is Santa Barbara 

first modern fine dining seafood restaurant. Fresh Pacific 

Fish is their focus, along with Local Spiny Lobster, giant 

sea scallops, clams and prawns. They also offer a fantastic 

steak, a roasted half-chicken and a braised dish, 

such as lamb shanks. The wine list features whites from 

around the world that pair well with coastal cuisine as well 

as a large selection of Santa Barbara pinot noir. [D] $$$ 

(B&W), 30 E. Ortega St. (805) 963–1012, www.seagrassrestaurant.com. 

Sojourner Cafe. Renowned for its friendly, nurturing and 

energetic atmosphere, the Sojourner since 1978 has 

served up a variety of creative, internationally influenced 

vegetarian, chicken and seafood specials. [LD] $, (B&W) 

134 E Canon Perdido, 965.7922. 

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 Valley 

Hitching Post. Along with outstanding steaks, ribs and 

chicken, they serve smoked duck breast, ostrich, homemade 

soups and outstanding pastries; along with what the 

L.A. Times has called the “best” French Fries in Southern 

California. Open daily except major holidays. [D] $$ (FB). 

406 E. Highway 246, Buelton 805-688-0676 

Restaurant Marcella. At Fess Parker’s Wine Country Inn, 

Chef Ron Stewart’s dedication to using the finest and 

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. 

B=breakfast 

Br=brunch 

L=lunch 

D=dinner 

guide 


$$=$15-$25 

$$$=over $25 

FB=Full Bar 


Casual or 

Professional... 

You’ll always look your best with 

Dry Cleaning Specials by Martinizing! 

Because We Care… 

Santa Barbara’s Premier 

100% 

Non-Perc and Odorless, Environmentally 

Safe, Dry Cleaning Process 

Official Dry Cleaner of Music Theatre Santa Barbara 

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

Goleta Santa Barbara Montecito 

155 S. Turnpike 3351 State Street 1024 B Coast Village Rd. 

(Near Von’s) (San Roque Plaza) (Near Von’s) 

967-1555 687-7800 969-3880 

Any 5 ITEMS 

of clothing 

cleaned for 

Any 5 ITEMS 

of clothing 

cleaned for 

$ 

39 95 

With coupon • LIMIT ONE COUPON per customer per month • This 

coupon is Not Valid for dresses of any kind, Leather items, Alterations or 

Coats. Not valid with other offers. Expires 5/15/2013 • Present coupon 

when dropping off garments 

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

F&H 

$ 

39 95 

With coupon • LIMIT ONE COUPON per customer per month • This 

coupon is Not Valid for dresses of any kind, Leather items, Alterations 

or Coats. Not valid with other offers. Coupon valid from 5/16/2013 to 

6/30/2013 • Present coupon when dropping off garments 

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

$ 

3 Off Any Dress 

or Coat 

LIMIT 5 ITEMS per coupon • LIMIT ONE COUPON 

per customer per month. Not valid with other offers 

Expires 5/31/2013 • Present coupon when dropping off garments 

F&H 

F&H 



ouchon 

santa barbara 

Private Dining 

in the 

Cork Room 

for up to 20 people 

9 west victoria street 

9 santa west victoria barbara, street ca 93101 • 805.730.1160 

805.730.1160 

www.bouchonsantabarbara.com 

info@bouchonsantabarbara.com 

bouchonsantabarbara.com 

FREE 

DELIVERY * 

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

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

Just look at 

our menu at 

threepickles.com 

then call in your 

order to 965-1015 

Great Deli! 

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

420 S. Fairview Ave, Goleta 964-4585 

Open Mon–Fri, 11 to 3 

Venues & Private Dining 

Condor Cruises 

Party and dinner cruises aboard the Condor Express— 

a high speed catamaran that is perfect 

for corporate events, family outings, wedding, 

or fund raisers— either on the coast or at the islands. 

The vessel is certified for up to 149 passengers, 

but is also perfect for smaller groups that 

want the amenities that only a vessel this size can 

provide. SEA Landing, 301 Cabrillo Blvd., Santa 

Barbara (805) 882-0088, 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 welcome. 

You will find an excellent array of wine 

country cuisine paired with local Santa Barbara 

wines for truly wonderful and unique dining experience. 

9 West Victoria St., 805-703-1160, bouchonsantabarbara.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 exclusivity 

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 created 

five dinner menus named after some of 

our favorite Italian wine regions to help in the 

decision-making process. A luncheon menu 

is also 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 

PRIVATE DINING 

in the Roosterfish Room for up to 20 guests 

www.seagrassrestaurant.com 

info@seagrassrestaurant.com 

30 East ortega street • santa Barbara • 805.963.1012 

Events by Stella Mare’s Events by Stella 

Mare’s, a full service private restaurant, is centrally 

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, anniversaries, 

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 largescale 

events. 3302 McCaw Avenue, Santa Barbara, 

(805) 969-3415, stellamares.com 

Louie’s at the Upham Hotel Louie’s features 

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. Whether 

it is an on-site banquet or off-site catering, our 

highly effective system of service enables us to 

handle all events from the most casual birthday 

bash to the most exacting and formal affair, with 

a smooth and flawless style that anticipates every 

situation and creates a great experience for you 

and your guests. 1325 State Street, Santa Barbara, 

(805) 966-9676, opalrestaurantandbar.com 

Roosterfish Room at Seagrass The 

Roosterfish Room is designed to provide a memorable 

private restaurant experience. Comfortably 

accommodating up to 22 guests this room 

offers it’s own private heating, air conditioning 

and music controls, providing guests with the ultimate 

in comfort. A streamlined version of the 

Seagrass dinner menu is exceptional, and gives a 

restaurant-quality experience in a private environment. 

30 East Ortega St., 805-963-1012, www. 

seagrassrestaurant.com 

Catering 

Pure Joy Catering, Inc. 

Pure Joy offers full service catering for the Santa 

Barbara Tri-County Areas. Flawless event planning, 

friendly service and unbelievably delicious 

handmade fare— Pure Joy will bring your vision 

to life. 111 East Haley Street, Santa Barbara, 

(805) 963-5766, purejoycatering.com 

CoAsTAl CuIsINE 



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

food & home

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?