food & home magazine - spring 2011-tv

8/3/2019 Food & Home Magazine - Spring 2011-TV

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We’ve installed thousands o home entertainment systems, rom state o the art ull room theaters to

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o o d & h o m e 7w w w . – . c

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DEPARTMENTS

Firsts 11

in Class with Justin west 14

Dining with Diane anD Pete 16

what’s new with seaFooD at whole FooDs? 20

sPring Foraging toP three “PiCks” 22

toP Cellars 24

Cooking at home 26

Venues & PriVate Dining 48

the home Front 50

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w w w . – . c 8 o o d & h o m e

FooD anD home (ISSN# 1533-693X) is publis quartrly bymtr Inc. an singl cpis ar prvi t slct wnrsr carg. Unlss trwis nt, all ptgraps, artwrk, ansigns print in & h ar t sl prprty mtr Inc.an ay nt b uplicat r rprint witut mtr Inc.’s xprsswrittn prissin. FooD & home an mtr Inc. ar nt liabl rtypgrapical r pructin rrrs r t accuracy inratinprvi by avrtisrs. Rars sul vriy avrtis inratinwit t avrtisrs. FooD & home an mtr Inc. rsrv t rigtt rus any avrtising. FooD & home® is a rgistr traark mtr, Inc. Cpyrigt © 2009. All inquiris ay b snt t: mtrmia Srvics, P.o. Bx 20025, Santa Barbara, CA 93120, r call (805)563-6780. ax: (805) 563-6790, r -ail: [email protected]. Unlsstrwis nt, all ptgraps, artwrk, an signs print in & h ar t sl prprty mtr Inc. an ay nt b uplicatr rprint witut mtr Inc.’s xprss writtn prissin. &h an mtr Inc. ar nt liabl r typgrapical r pructinrrrs r t accuracy inratin prvi by avrtisrs. Rarssul vriy avrtis inratin wit t avrtisrs.

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Fresh Produce & Meatsfrom Local Farms & Ranches

Over 50 Local Wines by the Glass

Private Dining Facilitiesin the Corkroom



o o d & h o m e 1 1w w w . – . c

TheClassics

F IRSTS

(continued)

Sly’s taks tir ccktails vry sriusly…wit a twist. Tis rcts wnr Jas Sly,an ipccabl, xprt c —w sprts a

wisically twirl ustac.Tis Carpintria atry is is tak n t

classic traits Santa rancisc rstaurants likt Taic an Jn’s Grill, “malts alcn”a. Sa Spa isl wul



w w w . – . c 1 2 o o d & h o m e

rcgniz any t cck-tails availabl r, but tr’snting l asin abut trink nu—tr tan tccktail tat na.

In act, Sly an is sta arrink tctivs, unting wnriginal rcips r tir vintaglibatins. “W’r nt invntingnw rinks r,” says BaranCris Cinn. “W’r trying tfx rinks tat ay av bnn wrng all ts yars.”

“h’s ur ‘Ccktail m-canic,’” jks managr many

huakr. “Sly’s bar rctst pilspy t kitcn,”s as. “cnsistntly akingrinks in t classic way, in aclassic stting, using ig qual-ity ingrints.”

Tak a Zbi (r taktw, but nly tat; tr’s a li-it tw). Sly’s aks tir wnalrnu, a syrup tast al-

n, gingr an li, wicis a ky Zbi ingrint. Itis jin by fv rus, svralruity juics an s scrt in-grints, an srv in a tall,craic u mancu “tiki ug.”

Tir arvlus mai Taics in a srtr, r eastrIslan-lik ug, an Sly’s ms-cw mul arrivs in a traitin-al cppr cup, kping cl t

licius cncctin vka,li an gingr br.

Sly’s als aks tir wnbittrs, us in tir manat-tan, an tir wn tnic watr.But r t circa 1830 Sazrac, aavnly bln absint anry, ty us Pycau’s Bittrsirct r Nw orlans.

Ask r t “spcial ccktail

nu,” crat r dcbr5 (Pribitin’s n), r vnr varity. T ly naCrps Rvivr #2 turn utt b a licat bln gin,Patrn Citrng, Lillt Blanc,rs ln an t anis li-quur Ricar Pastis.

Cinn pruly pints uttat Plantrs Punc was in-

vnt 100 yars ag—t tay—tat Sly’s pn (August8, 1808). It packs a punc aspwrul nw as it i tn.—By Julia McHugh. Photo by El- iot Cowley.

Street talking BrewBrian Thompson let the hustle and hype o

Wall Street to brew beer. And not just any beer,

but beer that he eels passionate about perect-ing and sharing. He abandoned New York orCaliornia six years ago and nestled into SantaBarbara’s eclectic Funk Zone community tointroduce Telegraph Brewing Company andtasting room to the local palate. “I let WallStreet just when all the un started,” he says,tongue in cheek. Thompson chose to namehis successul micro-brewery and distributioncompany ater the San Francisco street where

he irst home-brewed beer as a hobby, shar-ing his special blends with riends, as he doesto this day. A bit o a technology and history bu, Thompson embraced the idea o captur-ing a piece o Caliornia history by naminghis brewery ater an invention that helped tocreate modern Caliornia and brought peopletogether rom the East to the West Coast.

From his small and personalized brew-ery, Thompson and his team use mostly local-ly grown ingredients to create a number o

unique and satisying ale varieties, includinghis top three avorite seasonal blends—Tele-graph’s lagship Caliornia Ale, the dark andrich Oatmeal Stout, and the elusive Gypsy Ale(made with resh plums & wild yeast). Whennot aithul to his own brews, Thompson canbe ound enjoying the Bay area native beer

Anchorsteam, an old riend that inspired hiscreative journey. Not one to play partial to ales,Thompson concocted a special label Pilsner

or Fiesta in honor o Mexico’s rich tradition inPilsner beers. In celebration o this past holiday season and Telegraph Brewing Company’s ive-

year anniversary, Thompson created a batch oull-bodied Winter Ale, based on the recipe orMexican hot chocolate.

Telegraph Brewing Company is SantaBarbara’s only microbrewery that sells its beero site, stocking the shelves o many local

markets, including Whole Foods Market andTri County Produce, and gracing the beveragemenu o several local restaurants. Telegraphbeer is handcrated and poured into gener-ous 750 ml. corked bottles and shipped to SanFrancisco, Los Angeles, and San Diego.

To imbibe o the latest blends and meetthe people behind the beer, you can pull up achair at the tasting room on Thursdays rom4-6pm, Fridays 4-8pm, or Saturdays 2-6pm.Cheers! —Sunny Petersen

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

F IRSTS

Wintr Is hrW

it t marc publicatin A Menu or All Seasons: Winter, lcal c Pscl Bl cplts r clbratin cuisin ky t t vlving calnar. drawing n rrnc ritag an r englis cil, Bal as crat nus tat rcall t

g stws, arty sups, an aratic puings tat war r yut. T ts s’s ars, sasnal ingrints r t mitrranan an tprat Calirnia, s tat r cuisinrcts a usin culinary culturs, incrprating nt nly eurpan an Arican inuncs butals rging t spics Nrt Arica wit rb blns r Asia.

higligting Bal’s igt nus—r apptizrs t ntrs an ssrts—ar upat classics

lik rb-stu rast cickn an lab tagin as wll as surpriss lik alibut za’atar wit r quinarb sala an ta-inus wintr ruit wit arala srtbra. As Bal nts in r Intructin,“drawing inspiratin r t lcal arrs an ating s rsly arvst brings nw aning tcrating sasnal s.”

A Menu or All Seasons: Winter ($29.95, m27 eitins, 2011) an Pascal Bal’s tr titls ar availabl nlin at www.ckcuisin.c, an lcally at Cc’s Boos, T Bk dn, C’st Cs, Rnau’s Patissri, Tclt Bk Sp anany lcal winris. m27 eitins is a Santa Barbara-bas publisr (www.ia27.c).



o o d & h o m e 1 3w w w . – . c

Srtly atr taking y sat at Lui’s CalirniaBistr, I ntic t waitrss livring a birt-

ay sala, cplt wit burning canl, an sil.my wn lunc is abut t gt quit a bit ttr tanusual.

Insta a stanby sala, I blly rr t pi-quant, Latin-inunc ntré tat as bn a avr-it n Lui’s nu r narly a quartr a cntury:Stu Anai Cils.

Ty c graciusly srv as a staing kali-scp vivi grn cils tpp wit rs cilan-tr, r tats an a azzling rang-ting cvrsauc. Bt cils ar fll t bursting wit a tangyixtur ric an vgtabls, incluing tats,nins, bll ppprs, usrs, cilantr, artickarts an a tuc jalapñ.

Wit t frst bit, I xprinc a surprisingly ar-nius élang subtl avrs. T cil itsl isil, t stufng is zsty but nt fry, laving nly a

barabl slr n t back y tngu. T gntlcs sauc fniss it all wit a cl, narly swttp nt.

Lui’s wnrs sinc 2004, Ann Rizzli an TryBrks, suggst pairing t cil wit a Qup Vignircarnnay r tir xtnsiv win list, “but rally,yu can rink anyting wit it,” Ann says.

Savring t last y al, I cnsir nvr r-ring a luncti sala again.—Teri Brier. Photo ByShelly Vinson.

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

A Symphony of Flavors

UPSTAIRSat pierre lafond/wendy foster

516 san ysidro road(805) 565-1503

mon – sun 9 t 8

www.pttpeelf.c



w w w . – . c 1 4 o o d & h o m e

F IRSTS

In Class with Justin WestI am no domestic goddess. I’ve hired maids to clean and my most impressive concoction involves canned cream o mush-room soup. But even I ound mysel mesmerized by a cooking

class at Restaurant Julienne. Ater one evening, I knew how to let a halibut, create pasta rom scratch and dig or chanter-elles—at least in theory. Owners Justin and Emma West launched their thrice-monthly themed cooking seminars in January. “We wanted toshare our extensive knowledge o sustainable local ood, sea-sonal menus and ‘Market Bistro’ cuisine with the Santa Bar-bara community,” says Justin.

“These classes let you ocus on the ‘magic’ o cooking ver-sus getting your hands dirty,” remarks Graciela, who returned a

second time with her husband. Although not a hands-on work-shop, participants in the three-hour experience are encouragedto take a closer peek at whatever’s cooking.

For $100 per person, each session includes tastings, winepairings and recipes with detailed instructions and an engag-

ing demonstration by che Justin. His running commentary con-tains such sage advice as: “Don’t let the ood take over. YOUneed to be in control and make it do what you want.”

Christopher, who attended the rst class, says, “My wieand I loved Justin’s vertically integrated talk, discussing hisrelationships with armers, shmongers and even how he or-ages or wild mushrooms.”

Meanwhile, Ken admires the way the young che “strikes agreat balance between showing details and being expedient,

with creative techniques and a un, engaging style.”The Wests say they intend these classes to appeal to a

wide range o culinary enthusiasts. David, another participant,observes that “more advanced cooks will enjoy interacting with

a successul che in real time, while a less active oodie cansimply watch, eat and enjoy the process.” –By Teri Brier. Photos by Ashley Rene For upcoming dates, check Julienne’s calendar at www.res-taurantjulienne.com or call 805-845-6488.



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

Private Parties Banquets Local Wines by the Glass

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

Housed in Santa Barbara’s “upscale” Upham Hotel, a “quiet” Victorian with “lots of history”, this “hidden gem”

offers “creative”, “up-to-date” Californian cuisine and “spot on” service in a “bistro”-like space with “wooden floors”

and a “nice porch”; a few find the menu “limited”, but “excellent specials”, a “choice” selection of wines and

“romantic” ambiance contribute to a “wonderful dining experience.”

—Zagat 2008

Louie’s, located inside the 130-year-old Hotel Upham, reflects the charm and tradition of its location, with a jazzy,

comfortable feel all its own. A small but well-stocked wine bar is at the entry, and guests are served extra ordi-

nary fresh seafood, pastas, filet mignon and a changing menu of specialties. There are cozy tables and booths

inside or on an old-fashioned heated verandah outside.

Lunch: Mon-Fri 11:30am - 2pm Wine & Beer

Dinner: Sun-Thur 6 – 9 pm Casual Dress

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

Food Decor Service Cost25 20 24 $42



w w w . – . c 1 6 o o d & h o m e

F IRSTS

To those unamiliar with the culinary worldo micro-events and private ches, Roberto

Cortez may not be a household name. But toches across the world who study both the

art and science o creating masterpieces with ood, and to those who are ortunate to

employ a personal che, Cortez is indeed a

champion. Known to those in his trade asthe “boutique private che” Cortez continu-

ally raises the bar in private entertaining,ocusing on small, luxurious dinners or 2 to

10 people.Based in Santa Barbara, Cortez travels

the world practicing his talents and prepar-

ing his ood or such clients as Microsot bil-lionaire Paul Allen, actress Melanie Griith,

rock star Mick Jagger and comedian EddieMurphy. A typical dinner or Cortez eatures

8 to 14 courses and takes 3 to 4 days to planand prepare. “It’s what I like to call a che

tasting,” says Cortez.Cortez has trained and studied savory

cuisine at Lake Cordon Bleu in Paris

and regional cuisine rom Italy, Spain,Switzerland, Mexico as well as the sushi

Academy in Los Angeles. His talents as a

pastry che are also well known and he hasstudied pastries at Bellouet Conseil and Ritz

Escoier in Paris.

Cortez says he got his unique nicheor micro events 15 years ago because

that’s the type o dinner a private personalche normally prepares. “Most personal che

dinners are small. With small events thereis always the desire to push the “detail”

element as it becomes to make it more

ocused in every course.” And the detailsare what he says takes days to plan and

execute. A dinner with caviar, oie gras,and Amedei Chocolate will be much more

expensive than say a dinner that is a veg-etarian style tasting. Generally, the dinners

run between $150 and $300 per person not

including sta charges. Cortez personally shops or produce at local armers markets

but shops the entire country when looking or

special meats. Cortez also consults on themenu items o local restaurants (Blue Agave,among others) as a hobby and or un.

For more inormation on Roberto and

Cortez and his micro event services go to www.robertocortez.com.

dining wit dian an Pt

P

rivat innr partis av always bn a ppular way t ntrtain, but yuitr av t invit nug gusts t spark t intrst a traitinal

catrr, r yu av t all t wrk yursl. S wn lngti ntusiast an vnt plannr D Cttll apprac rnwn C PtClmts t cbin tir talnts tw yars ag, ring wat is nw callDg t D, it was a atc a in avn. Bt ar lngti rsints Santa Barbara an bring vr 50 yars cbin xprinc in t catring anvnt planning inustry.

T u as quickly gain a rputatin r xcllnc an crativity anas fnitly un a nic wn it cs t intiat ining an privat vnts.on tir avrit rgular vnts is tir cking nstratins an classsl ntly at Casa Las olas (Cuttrll’s us) labl T Ssol Ss.“Pt rally sins in tis lnt,” says Cuttrll. “T classs ar slling utrgularly an vryn gts a canc t sapl an larn abut s rallygrat . T vnts ar casual an igt start ut as cking nstratins,but ty always turn int un innr partis.”

T nus ar sasnal an prsnally rsarc by Clnts anCuttrll. Cuttrll says tat st all tir nus ar a blning xprincan prsnal travls trugut t rgin. “W av nug rs atrial tlast r yars,” says Clnts. “It will nvr b bring.” —RB

For more inormation on the cooking classes, menu items or catering services, visit their website at www.diningwithdi.com

The “Detail” Chef: Roberto Cortez

P h o t o b y A s h l y R

n é

P h o t o b y S h l l y V i n s o n



w w w . – . c 1 8 o o d & h o m e

..... f or 28 yearsEXPERIENCE + FRESH LOCAL INGREDIENTS = AWARD WINNING DINING

Dinner Tuesday – Sunday from 5:30 • Reservations: 966.50061305 State Street • Santa Barbara, CA • www.downeyssb.com28 POINTS FOOD

27 POINTS SERVICE

2010

dinnr r t sar an iprssiv twist n fs kbabs, tis is sur tligt an s asy. T arina is tri an

tru—yu’ll rciv any cplints, I pris!r tis rcip, I cruis wn t t St

Bb Fs Mt wr gnral anagr migullp navigat in t rigt irctin. h aquit a w suggstins an, atr uc libratin,I ci n t lcal wit sabass, Scttis saln,an wil ijian ai. migul’s avic was spt n—ttxtur t grill fs was fr yt incriblytnr an t avr was siply ivin. Photo and text by Barbara Alsworth Fabian.

SkewereD FiSh wiTh CiTruS MarinaDe8 z ac ai, saln an sabass flltsGarlic pppr t tast4 z liv il3 z rs tangrin juic1 z wit win cic3 Tb. rs rsary, carsly cpp

3 Tb. rs cilantr r Italian parsly, cpp3 larg garlic clvs, crus

Cut all fllts int 1-1/2 inc tick slics. Tra 2skwrs (apprx. 2” apart) trug ai, saln ansabass. Rpat until all fs is skwr. Plac fsin a sallw is an ust wit garlic pppr. mixtgtr liv il an all raining ingrints. Purvr fs, cvr an rrigrat 30-45 inuts. Grill nig at (400° - 500°) 4-5 inuts pr si (r untilprrr nnss is rac).

F IRSTS

Chill-ax!Straight rom thebeaches o Southern Caliornia comesa new beverage with a name that only a surer could have conceived: JUSTCHILL. “I there’s one thing surersknow how to do, it’s chill,” says MaxBaumann, the 21 year old surer andCEO o The Chill Group, Inc. “We’rehoping Just Chill will calm all o those“jitter juice” junkies down a ew notches,

and get people to smile at each otheragain.” A lightly-carbonated, tasty bev-erage that eatures seven essential vitamins andminerals, gingko, ginseng, and L-theanine, withonly 12g o sugar and 50 calories per can. WholeFoods Market is now stocking Just Chill, which isregularly selling out its shel space.



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

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

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

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

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

“This bistro shines with gourmet foodat everyday prices and remains anabsolute must in SB for creative fare,illuminating wines; charming decor,a satisfyingly buzzy ambiance andexceptional service which keeps it

a favorite with the locals.”

----Zagat Survey

1325 State StreetNext to the Arlington Theatre

Open Daily 966-9676

www.opalrestaurantandbar.com

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

Private Banquet Room

with Custom Menus

Catering * Take-out

o o d & h o m e 1 9w w w . – . c

F IRSTS



w w w . – . c 2 0 o o d & h o m e

A truly tastefulexperience!

3401 State Street

Santa Barbara

805.845.3521

www.ilustino.com

Wl s markt as lng bnknwn r its attntin t tail anlyalty t sustainabl pructs

an srvics. In Sptbr, Wm bca tfrst natinal grcr t prvi a cprnsiv,scinc-bas sustainability rating syst r

wil caugt sa. In partnrsip wit bluocan Institut an mntry Bay aquariu,wl s arkt nw aturs a sa rank-ing syst wit tr ratings… grn, yllwan r. Tis syst is intn t ak it asirr spprs t ak inr cics at t sa- cas. Grn r bst cic ratings inicata spcis is rlativly abunant an is caugt innvirnntally rinly ways. Yllw r g al-trnativ ratings an s cncrns xist witt spcis status r catc ts an cursra wul an t avi bcaus t spcis issuring r vrfsing r t currnt fsingts ar tr arin li r abitats. Byeart day 2013, Wm will av iscntinuslling any sa r r rat fsris.

An wat abut ar rais sa? Wmrquirs tir-party auits an tracability r

atcry t arkt, an pribits t us an-tibitics, a grwt rns, a prsr-vativs lik sulfts an pspats, gnticallyif sa an lan anial bypructs in. ar sa brans ar rquir t car-ry t rspnsibly ar lg t inicat sats t igr stanar. managrs say tyar r tan appy t answr qustins rcustrs w want t larn abut wr tirsa cs r an lp t ak t bstcic pssibl. An wn yu ak yur cict arkt will glaly arinat r vn grill yurfs at n carg wil yu fnis yur spping. —Josh Richards. Photo by Shelly Vinson.

F IRSTS

Colocoddsoppg

Whoe Foods Mke Sefood

tem lede Mike bdey

2 TB 365™ extra Virgin oliv oil 2 sallts, inc 2 garlic clvs, inc 1 Srran cili, ss & ribs rv,inc 1 ½ tsp 365™ organic Can Sugar 2 TB 365™ organic Sy Sauc 1 TB r win vingar Pulp r 10 fngr lis

1 TB rganic cilantr, cpp 2 TB rganic civs, cpp 12 raw ystrs, suck (r hp Ranc,Santa Barbara maricultur) Pinc sa salt 2 Cups Ksr Salt r ic (ptinal)

r t vinaigrtt: hat t eVo in a sautépan vr iu at.

A t sallts, garlic & Srran cili,an sauté until t sallts ar stn, abut2 inuts.

A t sugar, sy sauc, r win vin-gar, an tn stir until t sugar isslvs.Rv r at an stir in t fngr lipulp, cilantr an civs.

Lt cl t r tpratur. Rins tystrs unr cl watr an tn suck,laving t s in al t sll. Arrang tystrs n a b Ksr Salt r ic. Spnt vinaigrtt vr ac ystr, sprinkl witsa salt.

hoPe ranCh o ysters wIth fInger lIme VInaIgrette

(Serves 2-4)



o o d & h o m e 2 1w w w . – . c

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 LambSautéed Medallions of Rabbit

Norwegian Salmon

Charbroiled Ox T-Bone SteakGrilled Ringneck Pheasant Breast

Wild Caribou

Charbroiled Sea Bass

Audrey Ovington • Proprietor Since 1941

One Hundred

Years

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

Diana MacFarlane

[email protected]

p: 805.259.3141 | : 805.259.4278

1111 Chapala Street, Suite 100Santa Barbara, CA 93101

N o w T e a m e d

w i t h

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

o o d & h o m e 2 1w w w . – . c

F IRSTS



w w w . – . c 2 2 o o d & h o m e

s anta B arBara

C e r t i f i e d

Farmers

Market

(805) 962-5354 www.sbfarmersmarket.org

S U N d A Y SCAMINO REAL MARKETPLACE

In Goleta at Storke & Hollister 10:00AM–2PM (YEAR ROUND)

t U e S d A Y SOLD TOWN SANTA BARBARA

500 & 600 Blocks of State St.

4:00–7:30PM (SUMMER HOURS)3:00–6:30PM (WINTER HOURS)

W e d N e S d A Y SHARDINg SCHOOL

1625 Robbins Street 3:00–6:00 PM

t H U r S d A Y SgOLETA

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

CARPINTERIA

800 Block of Linden Ave.4:00–7PM (SUMMER HOURS)

3:00–6PM (WINTER HOURS)

f r i d A Y SMONTECITO

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

S A t U r d A Y SDOWNTOWN

SANTA BARBARA

Corner of Santa Barbara & Cota Streets

8:30AM–12:30PM (YEAR ROUND)

Friends • Flowers • Food • Fun

8 m arkets 6 days a w eek

r ain or shine

Spring ForagingTop Three “Picks”By Laura Kirkley

Ispent seventeen wonderul years in Massachu-setts where spring meant you could nally getoutside, the snow was gone and things were

growing. My son James and I would go oraging or what nature was providing - ddleheads. We didn’thave to go ar or the ddleheads, which grew inabundance on our property, however, so did the skunkcabbage. We would return to the house ill smelling

but laden with ddleheads. It was worth it! We’d haveto work hard or the asparagus but we could muster upenough or a meal or two. We began our arugula education

when we arrived in Caliornia, James, at thirteen, didn’t likethe 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 hisourteenth birthday.

Arugula (a.k.a. Rocket, Roquette, Eruca Sativa) is a cool-weather crop. Long days and warm weather make it bolt, or fower, and bring an unpleasantly bitter favor to the leaves. Wild arugula is oraged in spring and again the all. It is rich in vitamin C and potassium.

Asparagus Although asparagus’s peak season is considered to run rom April to May,in warmer climates, the green spears can appear as early as February. Note that thicknessin no way indicates tenderness. Tenderness is related to how the plant is grown and how soon it is eaten ater harvest, not the spear size. In addition to being easy to prepare—as-paragus packs a whopping 114% o recommended daily allowance (RDA) per 1 cup servingo vitamin K, which is important or bone health, and nearly 66% RDA o oliate, which helpsmaintain a healthy cardiovascular system. Fiddleheads (a.k.a. Fiddlehead Greens, Fiddlehead Ferns) are available in early spring. Not only good or adding a touch o whimsy to foral arrangements, ddleheads ac-tually taste quite similar to asparagus and oer many o the same health benets. Speci-cally, the erns are an excellent source o vitamin A, which is important or eye health, and agood source o vitamin C, making them a popular choice or warding o scurvy! In addition,the erns provide some ber and are also rich in iron, potassium, niacin, ribofavin, magne-sium, and phosphorous. Foraging or ddleheads is a avorite spring activity in many areas

where they grow. I you’re not a orager, ddleheads can be ound in the spring at armersmarkets or grocery stores.—Laura Kirkley is the owner of IL Fustino located at 3401 State St.805-845-3521.

F IRSTS

Arugula, Roasted Tomatoes, Fennel& Fresh Mozzarella Salad

“The taste o a dish or which you need ol-ive oil will be as good or as ordinary asthe oil you use. A sublime one can lit evenmodest ingredients to eminent heights ofavor; a dreary oil will pull the best ingre-dients down to its own level.” Marcella Ha-zan, cookbook author & ood writer

½ pound grape or cherry tomatoes2 bulbs ennel, cut in hal, cores/stems

removed, and shaved extremely thin

½ lb. baby arugula½ lb. resh mozzarella cheese, sliced½ inch thick½ cup il Fustino Frantoio Extra Virgin

Olive Oil

Salt & reshly ground pepperAdditional il Fustino EVOO or dressing

Parmesan cheese, shaved or dressingLemon Wedges or dressing

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

Salad: In large salad bowl toss together:

arugula, ennel, Mozzarella cheese andtomatoes. Plate salad, dress with il Fus-tino EVOO, pinch o salt and grind o reshpepper. Garnish with Parmesan cheeseand lemon wedge



o o d & h o m e 2 3w w w . – . c

wine country



w w w . – . c 2 4 o o d & h o m e

805.965.7985 phonewww.carrwinery.com

414 N. Salsipuedes St.Santa Barbara, CA 93103

Open Daily for Tasting

11am - 5pm

Happy Hour Specials

Thursday - Saturday

5pm - 8pm

Come in and experience the art of making wine.

Winery & Tasting RoomDowntown Santa Barbara

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

t o p c

e l l a r

s

wine country

Kunin SyrahDeep colored and fruity with justthe right sweetness for a heartymeal. Hand crafted by owner SethKunin, this wine is a can’t miss.

El Chaparral DeVega Sindoa 2008Grenache Mage from vines 60 to 100 yearsof age. Exotically perfumedbouquet displays black raspberry,cherry compote, licorice and

dark chocolate, plus a sexy floralovertone. Finishes with strongclarity and mineral snap. Yearin and out, this is a great value!Available at the Winehound.

VerdadThis wine is 75%Tempranillo, 15% Syrahand 10% Grenache. TheTempranillo was farmedorganically at Ibarra-Young Vineyardin Los Olivos.The Grenachewas farmedbiodynamicallyat PurisimaMountain

Vineyard inLos Olivos andthe Syrah isfrom the BienNacido Vineyard.Tempranillomakes a bold,earthy, somewhattannic wine withlots of chocolate and

spice. Available at the Wine Cask.



o o d & h o m e 2 5w w w . – . c

These and other fne wines are available at

the Winehound

1221 Cp S., 805-845-5247

Whole FoodS Market

3761 S S, 805-837-6959.

1031 State

LUNCH • DINNER

ReseRvations accepted • all MajoR cRedit caRds • couRtyaRd

963-6687

P A S T A S

M E A T S

P I Z Z A

F I S H

S A L A D S

C I O P P I N O

classic downtownDining

Kunin Pape Star 2007Seth Kunin’s specialty brand is acombination of Grenache, Syrah andMourvedre which gives it the meatyfirst sip and a rich, fruity finish you’relooking for when dining on steak.Delicious!

Fess Parker Pinot

Noir 2006Rich in color and bursting withflavors of spice, cranberry, lightblueberry and strawberry. Thiswine displays great balance anda lingering finish. Perfect withrack of lamb.

Consilience Syrah 2006This wine racked up votes from all angles.Catering chefs, private chefs, restaurant

owners and wine shops all gave a bigthumbs up as a perfect pair to any steak,chop, rib or even Tri-Tip at your next BBQevent. The aromas are deep and veryconcentrated, yet silky with black liquorice,cherry tones and a long, smooth finishthat will put a smile on your face. A greatdeal, too! With a retail price point of under$17, it just might be the best valued syrahin the state. If you can find a case, buy it!

COOKING AT HOME



by LyNETTE LA MEREPure Joy Catering Executive Che

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

w w w . – . c 2 6 o o d & h o m e

Spring into High Gear

S l bl l



Spring is t sasn wn li bls an lvis in t air. Wit its nlss passin an ps-sibilitis, nting s ulats lv as ck-ing. Tis is t ti wn w all srv

t liv a littl an lt ur snss ls in t kitcn.Wtr it’s a ull aily aair r a spctacular al

r tw, tis is t ti t sll, tast, tuc, inulgan sar...

T llwing ar a sapling rcips t lpbring tat ji viv r t utsi wrl int tkitcn.

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

2cots

, slic lngtwis2 zcc, slic lngtwis1 at pinc tgo2 T. olv oljuic 1/4 lmosalt an rs grun ppp t tast

Plac vggis in a bwl an tss wit il an sasn-ing. hat grill pan vr ig at an grill vggis tillsar lins appar n bt sis, still crisp-tnr.

Pheasant with Fresh Mintand Apricot Brandy Sauce(Srvs 2 an ubls asily)Have all ingredients and the rest o the meal ready to go beore you start. It should be the last thing you do beore eating.

T saut t pasant brasts:2 wl, -bn pst bsts

2 clvs glc1 T. grun d cl2 T. fo2 T. olv ol1 tsp. btt

T ak t sauc:3 clvs glc1 tsp. btt1 tsp. grun d cl1/4 tsp. ogo1/4 tsp. tym2 tsp. sg3 sprigs rs mt, inc2 tsp. fo4 uncs pcot bdy2 ass wocsts sc2 pcots (rs r cann)

r tpratur, slic2 sprigs s mt, garnis

Saut t brasts. Rub t brasts n bt sis witgarlic, grun r cil an salt an pppr t tast.dust wit ur. hat a avy skillt t narly sk-ing an a t il an buttr. Saut t brasts untilbarly n, rv an kp war.

(continued)

o o d & h o m e 2 7w w w . – . c

Southampton by Wood-Mode.

- ,For your home. For your life.

For our environment.

-

1717 State StreetSanta Barbara, CA 93101

805.682.4003

www.thekitchencosb.com©2008 Wood-Mode, Inc.



_ _



o o d & h o m e 2 9w w w . – . c

our farm-raised

seafoodat whole foods market®

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

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

in t prat vn r 1 ur.Transr t cickn pics t a srving

plattr, kp war. Ski t at tsauc. A t livs an parsly, bil an stirfv inuts. Sasn wit salt an rsly

grun pppr an pur vr t cickn.

TapenadeGreat with a champagne toast! This olive spread hasan incredible avor, is very quick to make and holds well several days. Bring to room temperature beore serving.

1 cup pitt lmt olvs, rain3 t 6 clvs glc

2 tbs. lmo jc1 tbs, cpp psly2 tsp, rain cps1/2 tbs, Djo mstd1/2 tsp, ri tvm1 tsp g olv ol

Prcss all xcpt t il, pulsing. T incrprat: Ail trug t tub wil pulsing. Srv witbagutt slics brus wit liv il an tast. Can

b prpar aa.

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

1 larg a btt lttc1 larg rip vocdo1 larg rip, ragrant mgo1/2 r bll ppp1/4 cup ic d oo1 lb. rs cb mtLi Vinaigrtt (rcip llws)1 a Blg dv

Avanc prparatin (up t 1 ur br srving):Was, pat r spin-ry t buttr lttuc. Sparat tniv spars. discar any lip utr lavs, tngntly pl t lavs. (Cutting 1/4 an inc

t cr n priically will ak tis task a bitasir. Cut t r bll ppp r, ang an avcain t 1/2-inc cunks an plac ts int a bwl witt trn lttuc an r nin. Prpar t li vinai-grtt an tn pur it int a iu-siz saut pan.St asi at rtpratur until ray t us.

Tn inuts br srving: St a sall pt wa-tr t bil n t stv. distribut t sala nt twlarg plats. Garnis wit niv spars arun t

utsi. las-blanc yur crab at by plunging it int t biling watr r a slw cunt 30, tn quick-ly strain it wll. At t sa ti, at t vinaigrttuntil yu s t frst w bubbls pp up, rvr at an tss in t t crab. Bln tis ixturan tp t tw salas wit it. Srv iiatly.



w w w . – . c 3 0 o o d & h o m e

Mitchell SjervenThe Mayor o Downtown Dining

hile nishing his studies in internationallaw as an intern at the EuropeanParliament, Mitchell Sjerven had an epiphany: “I was working or a human rights lawyer rom the UK and realized that most o the

law was centered on problems and conficts and bad news… I realized my personality was better suitedto the good news industries. That said, I’ve gained a lot o respect or those in the proessions such aslaw.” Sjerven decided then and there that the restaurant industry was what made him happy, and orthe past 31 years, mostly in Santa Barbara that’s exactly what he’s been doing. He’s worked every position in the house, rom

dishwasher to line cook to host to head waiter. The only thing he’s never been is a che… then again, he’s hired dozens o them over

the years. Sjerven has conceptualized and opened our world-class restaurants in Santa Barbara and been a consultant to many

more. He’s served on numerous civic boards including three terms o three years each or the Convention Bureau, as president twice

and marketing director once. He was the restaurant liaison to the Greater Santa Barbara Lodging and Restaurant Association andserved two terms as Commissioner or the Santa Barbara Events and Festivals Commission. Some industry insiders reer to him

as the “Mayor o downtown dining,” indeed, a leader and a major advocate to the ever-growing Santa Barbara restaurant scene.

When he’s not working his typical 60-80 hour shit at his current restaurants, Wine Cask and Bouchon, you’ll most likely catch him

kicked back in a comortable chair with a glass o wine waxing eloquently about the industry he loves and where it is going.

You’ve dined at restaurants all over theglobe. What’s your favorite(s)?many t ‘tp’ rstaurants in t wrl—

What makes a great chef? A truly grat c is n w can ctivlycunicat xactly wat t prcsss ar t



o o d & h o m e 3 1w w w . – . c

rnc Launry, Carli Trttr’s an el Bulli—ak st ‘Bst Rstaurants’ list an cllctivlysrv as a srt ‘i buckt list’. my avritrstaurants, tug, ar ts I rally canntwait t rturn t… nt ncssarily bcaus t was t gratst all ti, but ratr tatty succ in crating an nvirnnt tattransprts yu t antr plac.

Have you brought any of that experienceback to your own restaurants?

Abslutly. Lik any businss wnr, rgarlss prssin, I a cnstantly lking at ways t bbttr at wat I . I s innvatin vrywran nvr ail t bring back ias n srviciprvnts, praps a tail tat iprvss aspct t ining xprinc r a annrin wic t prsnt sting classic in a nw anxciting way. S y avrits vr t yarsinclu t gust cck prsntr at Gta Bar& Grill in NY, wic was cust-print an cutn t insi r t insrtin t rstaurantbusinss car an t gusts crit car. It alsubls as a git crtifcat an print rstaurantrcip lr. T r a lap blankt at arstaurant in Prtlan an praps y all-tiavrit, t us rst glasswar r sparkling

watr an clar r still watr s sta wul nvrpur t wrng watr in t wrng glass.T tl xprinc is antr rtil

fl r arvsting qually usul ias n wt iprv srvic tat asily transr t trstaurant lvl. At Bucn an Win Cask wrr t t lvl srvic w striv t r as‘Cncirg Lvl’ srvic. Wat tis ans inpractic is tat w ar willing, an sta is nabl,t xc gust xpctatins wn rspning trqusts r inratin. Qustins abut rcips

ar t wit print cpis an wll-wiss nt rsults, lp n w t gt r r-t-tris prvi in t r print irctins anquris abut wic winris t visit ar twit a r cpy t Santa Barbara CuntyVintnr’s Assciatin ap wit svral circlrcnatins bas n t wins tynjy tat vning in t rstaurant.

If you could open a restaurant in anycity in the world besides SB, where

would it be?Tr ar vry w placs tat rival t uniqubauty an spcial caractr Santa Barbara but ts I’v visit Syny, Australia is at ttp. Wil uc biggr, Syny still as a crtaincar vn wil prviing all t trappings abig city. Prxiity t win cuntry an a nwly-iscvr passin r xciting ak ita sistr city in y in. I cul als s uclatr in y carr a sall bistr in t Sut ranc—clicé, I knw, but t siplicity

ingrints wil aintaining a rvrnc ringrints, a pac tat atcs y pilspyn t njynt , t stri win istryan t lv languag all ak it a ppularantasy.

aciv t stanars tat kitcn as st t tsta. A ar t cn qustin in t rstaurantbusinss as always bn ‘is t c in tnigt?’I yu ar pn r businss tr sul bn rp in quality bas n w is n sta tatnigt. I lv t rspct Julia Cil always pait prssin, crrcting anyn tat rrr tr as ‘C’ by inicating s was nt a ‘c’but ratr a ‘ck’. “A c” Julia wul say “issn w runs a prssinal kitcn an asa sta t anag”. Tis rquirs a fr grasp t culinary tcniqus yu xpct yur sta tply an t patinc t vrs, crrct annutur talnt—nt scra at yur ‘unrlings’, asprtray tn n ‘ rality’ TV.

What makes a great server?easy. Knw wn t b tr an wn t nt.Ultiatly, t frst jb as a srvr is t rayur gust an rspn t tir iniviualns. Yu av t b a caln. Ar typ in cnvrsatin? Kp t intrruptinst a iniu an arn prais r unbtrusivsrvic. hav ty ask a litany an winqustins br vn placing tir rr? B tncyclpia tat can prvi xprt an accuratscriptins t nu an win list. Start by

intrucing tslvs an want t knw ‘watyu plan n ing wit yur li’? mak nwrins an njy t lvly cnt car tylav n wat a wnrul prsn yu ar.

What makes a great wine?In a wr, balanc. T uc is nvr a gting—tink avy-an n t ak r vrxtract ruit bb—but lss is nt alwaysr, itr. many in t inustry nw arinunc by t riabl pwr t ia

t sap purcasing cisins in a ajr wayvia t scring systs tat inunc uc t gnral public. Tis as any trwisrasnabl win akrs t llw t trnsan scrs, wic swing lik a pnulu vrti, insta ltting t graps spak t t.on y avrit prass rr C Carlirricks lik t us at Bucn was ‘i yulistn ar nug t will tll yu w tck it.’ In tis way win aking an ckingav a vry strng bn—quality ingrints nt

vr-anl. mlvill win akr Grg Brwrtn rrs t carul slctin prct grapsan tir subsqunt anling as bing t susic w wrks wit ‘tr’ r tuna blly: n’trwn it in sy an ask it wit wasabi.

In any cuntris gratuity is inclu in tpric. d yu tink t U.S. is a tat way?Pssibly, but I ubt it. S t vry ig-n, cnsistntly busy rstaurants in t U.S.av gn t a srvic carg insta astanar gratuity, priarily t srink t inc

gap btwn kitcn an srvic sta, but tis isnt a trn wit lgs yt. Carli Trttr’s bganis pnyus Cicag rstaurant wit tbli tat i all sta wr arning t sa, say,$50,000/yar tat ty’ wrk wll as a ta an

(continued on page 62)


Fo ney 30 yes Sjeven hs een diving foce

o he Sn b dining ce.

ON THE COVER



w w w . – . c 3 2 o o d & h o m e

the shimp nd scop

skewes Op.

(Phoo y ashey renée)



o o d & h o m e 3 3w w w . – . c

Since ancient times skewered oods rock

b Sunn PetersenPhotos

Ashle Renée, Shell Vinson, Michael brown, Eliot Crowle and Lindse Eltinge

Stick That!

t i M i S

ON THE COVER



w w w . – . c 3 4 o o d & h o m e

toi Moie

Peie Venien

Segss

Fishose

J b lT rigin t kbab r satay r sis kbab…basically anyting grill n a stick is a littlsktcy. S say it riginat in t Nar eastl i

o t C r o w l y



8 E. Cota Street • Limited reservations

963-5000 • www.palacegrill.com

Voted “BEST SERVICE”

in Santa Barbara

Every Year Since 1988

Jambalayaand...

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

“It’s Always Packed and Always Good”

—Paul Wallach’s Guide

“One of America’s Best Restaurants!”

—ZaGat Guide

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

o o d & h o m e 3 5w w w . – . c

T y y gan as a Parisian rigin, wil trs insist tat

it’s Asian. It’s invntin ay li in t srt supply cking ul in ancint tis aking t cking larg cuts at ifcult. It’s bn sai tat Turkisslirs wul rast tir ats vr an pn ausing tir swrs, turning t slwly s as nt tburn tir ans an tn ating t straigt tbla. I ty wr attack tir swr was at tray.

Sis kbab actually translats t gblts atrast n a spit. Tay w call t skwrs ant traitin cking n an pn a cntinus.Wtr t nu aturs b r lab, cicknr fs, t just ss t tast bttr an platagically wn plac n t n wit vgtabls

an rbs, aking ac bit a al in itsl. Tay’scs av an nlss array skwr iss, ac nring a nw twist n an ancint t njying. T llwing ar s sapls lcal ringst tpt yur apptit. Plas njy!

Brewhouse dspit its cptivly stmntcit Strt xtrir, tis ppular brwry-atryuss a war, vibrant abianc an an aazinglyivrs, licius nu. many lcals av unubtly

njy t aus Bacn-Wrapp Prawns apptizr.C jin t crw an try a plat ts ur giantprawns wrapp in sk bacn an grill n anpn a srv wit a BBQ sauc & spicyny ipping sauc. Ty tast grat wit a WstBac Inian Pal Al, r kick it up a ntc wit thabanr Pilsnr. r rsrvatins call 805-884-4664.

Wine Cask Situat in wntwn’s istric elPas curtyar, Win Cask bis classy crtan nstalgia as n Santa Barbara’s lng-tiavrit rstaurants. Inulg in t Grill BackyarBBQ Stak Skwrs at Intrzz br sating ryur ain ining r rsrvatin. Tw skwrs arinat myr Ranc Stak (rganic grass at, curs) ar grill tgtr wit arr’s marktr an yllw bll ppprs, nins, an tats vra b grill ris lttuc. dip ts juicy rslsint n r all tr saucs—Grgnzla cra,a BBQ, an t rsrais cicurri inbtwn sips a nic Cabrnt r t us Pint

Str. r rsrvatins call 805-966-9463.

Santa Barbara FisHouse Stp int tiscaring, rustic bac us nstl in a lusgarn stting n Cabrill Blv. an put yursl int talnt ans C Rys Cgu, t artistbin t lctabl Sa Skwrs innr ntr.Tis cratin is a cbinatin rs alibut, srip,sa scallps, r an grn bll ppprs, usrs,r nin, pinappl, an crry tats (all fs an

vgtabl all cut apprxiatly int n-inc cubs tnsur vn cking tis). Assbl n skwrs,t ingrints ar brus wit liv il an sprinklwit salt an pppr. Ty ar tn plac n t grillr apprxiatly 4-5 inuts, an turn vr an

P h o t o b y e l


P h o t o b y A s h l y R n é

P h o t o b y m i c h a l B r o w n

the Ho resn

ON THE COVER



w w w . – . c 3 6 o o d & h o m e

Fesco

Hoden’s

brus wit citrus buttr (stn buttr ix witln juic, ln zst, an parsly), tn grill r4-5 r inuts. hint: As lng as t pics fs

h l y R n é



o o d & h o m e 3 7w w w . – . c

Prime Beef • Perfect Cliet Lc • Private Room

Fll Bar • World Class Wie List

Great steaks!

LunCh

fom

11:30mto 3:00pm

DiNNEr

fom

5pmDl

512 state street s anta B arBara 805-965-3363

1714-a newBury P ark rD. thousanD o aks 805-498-1314

g par cut accringly (1-inc cubs) yu will knw tatt skwr is n wn t srip ar ully ck.onc n, t kabbs ar plac vr a b witric, rizzl wit Triyaki sauc, an srv wit a

rs ln wg. enjy wit a ligt an rrsingSauvignn Blanc r Carnnay. I yu prr r win,a ligt Pint Nir wul b fn. r rsrvatins call805-966-2112.

Fresco Cafe Swt an bl siplicity caractrizst Grill Srip & Saln Skwr Salavlp by c-wnr Aa Bruillar, an wippup by C Jasn Russll vry Tursay. Tr jubprawns ar ank by tw gnrus pics Pacifcwil saln, all ligtly sasn an plac n a rs

sala rganic baby arugula tss wit a swtbasalic vingar ructin rssing, ligtly brari sallts, crubl gat cs, tast pin nuts,an r an yllw tarrp tats. enjy tisligtul ntr wit a ry Pint Grigi wil ining alrsc r in t caring inr ining ara!r rsrvatins, call 805—967-6037.

Hobnob Nstl in Victria Curt, hb Nb is acrtabl yt cic rn-ay tavrn an lung tat

cbins czy crt wit an urban accnt. aturingarabl intrprtatins Classic Calirnia TavrnCuisin, C Luis Araiza als njys avnturusrays nt araway xtic palats. Craving sting

Asian an spicy? Try t Grill Cickn Satay witTai Panut Sauc as a tantalizing apptizr. Tcickn brast is arinat in liv il, garlic, gingr,rang juic, rs ty an rsary, salt, anpppr. Grill t juicy prctin, t satay is srvwit a Tai panut sauc, cprising panut buttr,

rs gingr, liv il, rs squz rang, ccnutilk, civs inc garlic, crus black pppr, rsrgan, an a tuc ny. hbNb rcnssipping ss Parkr’s “hg du Pg” Rn blnin btwn succulnt nibbls. r rsrvatins call 805-564-7100.

Holdren’s Brick-lin walls an a glaing l-asin bar bckn us int tis wntwn stakusan rstaurant. ast n t Ultiat Bacn-WrappPrawns, wic any wul argu ar as satisying as a

juicy stak. Rvl in t gnrus prtin igt bacn-wrapp jub prawns skwr wit r nins anbll ppprs, tn grill wit a signatur aBBQ sauc r an irrsistibl an unrgttabl tastsnsatin. Tis innr ntr cs wit yur cic bak ptat, garlic as ptats, ric pila, rncris, r vggis. Can als b rr wit a stak rt ultiat in sur an tur, Cs ang hlrn’sxtnsiv slctin Carnnays t cplint tissatisying ntr. r rsrvatins call 805-965-3363.

Petite Valentien ebracing t visin a trurnc Bistr, tis caring an uniqu rstaurant is atru g, an s is t Grill esclar Brctt vrPapaya mang Cucubr Sala. A hawaiian fs knwn

P h o t o b y A s h

P h o t o b y

m i c h a l B r o w n

P h o t o b y L i n s y e l t i n g

Pdise Cfe the bewhoseON THE COVER



w w w . – . c 3 8 o o d & h o m e

Men Fn

r its lvly buttry avr, rs esclar is grill witwit usrs an r bll ppprs an srv vra licius ly rrsing slic papaya, ang,an cucubr. T fnal pièc résistanc is a papaya-R

n é



o o d & h o m e 3 9w w w . – . c

RCHITECTURAL

ILLWORK OF SANTA BARBARA, INC.

Showroom located at

8 North Nopal Street

Santa Barbara, CA

965-7011

Cabinetry • Doors • Windows • Mouldings

Serving Santa BarBara

Since 1969

Lic # 261772

CustoM Cabinets

an cucubr. T fnal pièc résistanc is a papayaang ruit culis garnis. enjy tis rnc twist n atrpical is wit a rs, ligt Pint Blanc.r rsrvatins call 805-966-0222.

Trattoria Mollie Gntly gracing Cast VillagRa in mntcit, t lvly an caring Trattriamlli is wily cnsir n t “Tn Bstdstinatin & Spcial Rstaurants in t Wrl,” anC mlli Alstran is knwn as t avrit c tt hllyw stars. But bnat all tis glitz is a czyan inviting trattria, wr Italians traitinally gatrr abianc an ar r casual tan a ristrant. Tis is a spctacular assrtnt rs saln, sa bass,mxican prawns, scallps, zuccini, spics an srv

vr a b arrs markt arugula. mlli suggsts apairing a lcal Carnnay. r rsrvatins call 805-565-9381.

Harbor Restaurant draatic cn viwscplnt tis lgant is r t sa wicaturs rs wit srip tat ar grill vr igat an srv wit a ixtur Asian vgtablsan ang salsa vr a ligt sarn ristt. T isis tn fnis wit a capr buttr sauc. T usrcns a crisp Sauvignn Blanc r a Pint Grigias a win pairing t t al. T harbr rstaurant islcat at 210 Starns War. 805-963-3311.

Seagrass Nw wnr an c Rbrt Prz givs awl nw aning t fs n a stick…t Ai crn gwit ustar sy ip. Aazing! C Rbrt akswat aunts t b an Ai tuna susi rll tat is rllin a crn al battr an quickly ri. T ckingis just lng nug r t battr t b n wil t

Ai rains rar an ist. T is is srv wit a

spicy Asian slaw an ipping sauc n t si. A gratpairing t t is A Sauvignn Blanc, r i yu’r int , capagn. Sagrass is pn r innr aily.r rsrvatins call 805-963-1012.

Meun Fan Thai Café Tr’s cickn satay, antn tr’s t cickn satay at t mun an Caé nt msa. Yu’ll b aaz t ric avrs tis quaintlittl kitcn puts ut. Strips cickn (r b) ararinat in a us-a Tai past, tn skwr

an bril in t vn. It is srv wit a us apanut sauc, rs cillis, caynn pppr an garlicr t ultiat tast snsatin. It’s t ral al anasy t all in lv wit! Tak-ut is availabl. 805-882-9244.

Paradise Café Yu can’t say nug abut tric, sky avrs t ak w grill. T skwrs,in particular, it yur tast bus wit a clan snap tatis uniqu t anyting ls in twn. Svral skwrslctins ar availabl, incluing mxican srip,lcal ussls, tp sirlin an saln t na a wavrits. I yu ask r a cbinatin, t kitcn willglaly crat. T win list is xtnsiv an lcal, butt bst cic t pair wit t ak grill just igt b aargarita vr ic. r rsrvatins call 805-962-4416.

P h o t o s b y A s h l y R

the Ocen room

nd tece

PRIVATE DINING



w w w . – . c 4 0 o o d & h o m e

nd tece

Se Me



o o d & h o m e 4 1w w w . – . c

evry nw an again yu just av t giv yur ining xprinc a bit panac. A tuc ryalty.

Yu knw, r tat spcial ccasin tat rquirs a spcial vnu. Privat rs can giv yu sptins r… lu an bistrus, quit an pacul, strictly businss r ark an sclu. Yu

igt b planning a aily runin r scrabling t in prsntatin arnas t iprss 20 iscrii-

nating cllagus wit just t rigt tuc prssinal lganc. Unlik canring a big tabl in t

ain ining r, an xclusiv ara givs t st cntrl practically vry aspct t vnt. Yu can ask r

a prsnaliz nu, slctin tabl sttings an linns, usic, win ptins, an s n. An t bst part is

sn ls gts t clan up. mr an r t trn ang rstaurants is t prvi just suc a vnu r all

ccasins. T llwing is a list s grat cics rigt r in Santa Barbara r wn t stanar ating

arrangnts just wn’t .

Gt a R!When the event calls or more

(continued)

the roosesh room

Segss

PHOTOS BY ASHLEY RENÉE, SHELLY VINSON AND KEVIN STEELE

PRIVATE DINING



the Cok room bochon.

the rivie room Wine Csk.

the red room Hoden’s Gi.

the Ccini room Oio e limone.

w w w . – . c 4 2 o o d & h o m e

ELIOT CROWLEY PHOTOGRAPHER

Stella Mare—The Ocean Room

PRIVATE ROOMS

(continued)



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

Limited to twelve participants max.

Includes room & board in rustic lodge

Hiking, horseback riding, fishing

VISIT ELIOTCROWLEY.COM OR CALL 805.969.1704

o o d & h o m e 4 3w w w . – . c

and Terrace.on t r rarkabl aturs tisr is t abint ligt. A sipl an bauti-

ul nvirnnt r privat scial ining wrgusts can ingl n t trrac br bingsat at t lng lgant tabl. Sating r upt 20 ppl, t can r is n trrs atur at Stlla mar alng wit custnus an vnt planning assistanc r all cca-sins. As wit all Stlla mar rs, tr is nr r iniu xpnitur rquirntattac t t pric. r r inratin nprivat an crprat vnts cntact t vntplanning ta at 805-969-3415.

Louie’s—Inside the Upham Hotel. Lui’s aturs tw lgant rs, n r larggrups up t 50 ppl an t tr r rintiat partis 6 t 15. Cust nus canb sign r all partis an palats wit tpasis bing n Calirnia cuisin using trsst availabl pruc an lcal wins. T

stting is insi t bautiul an istric Upahtl wic als rs stat--t-art auian visual capabilitis r all typs crpratprsntatins. r r inratin call 805-963-7003.

Olio E Limone—Cucina Room. Tis r is n t r stylis vnus tntrtain aily, rins r businss assciats.excutiv c Albrt mrll as crat ivcust nus sign r partis up t 40ppl. T nus ar ac na atr auswin rgins in Italy an ar cust printr ac gust. Tabls ar bautiully st witin linn an crystal an t prsnal sta arxprinc an prssinal. At oli Pizzrianxt r, a r casual stting is availabl att Trrazza R wic aturs privat spacr up t 22 gusts. mnus an r inra-

tin ar availabl by calling 805-899-2699. www.lilin.c

Wine caskT Rivira R is truly a r t rgal. Tcrk lin spac prvis lgant crt witstat--t-art auivisual tcnlgy an tinst in srvic. T win list is xtnsiv witslctins t it any bugt. Sating is availabl

r 10 t 28 gusts an t wntwn lcatinaks r a prct stting r bt crpratan scial ntrtaining. r r inratincall 805-966-9463.

(continued)



Opal

PRIVATE ROOMS

(continued)



o o d & h o m e 4 5w w w . – . c

Douglas Ghezaassociate a.i.a.

certified interior designerlicensed building contractor

Patrick Marrarchitect • civil engineer

D O W N S V I E W • W M O H S • W O O D L A N D • H A B E R S H A M

B A M C O • C A B I N E T R Y • T I L E • S T O N E • G L A S S • M O S A I C

DesignArt +

Quality Craftsmanship

= Lasting Value

Showroom by Appointment

532 Santa Barbara Street

S ANTA B ARBARA

866.974.6444MONTECITO • S ANTA Y NEZ

www.designartstudios.net

Architecture

Interiors

Space Planning

Kitchens & Baths, etc.

Quality Products

Cabinetry • Tile/Stone

Full Service

Design/Build/Remodel

Estate Maintenance

OpalT privat r at opal is ajacnt t trstaurant an can accat 10 t 50 p-pl crtably. T sta at opal as xprtxprinc in all typs unctins wtr itb crprat, birtay, wing rarsal rannivrsary. Spcial nus ar availabl as isauivisual capabilitis an a ull bar. opal alsas t capability r -sit catring an ban-quts. r r inratin n ts an trsrvics call 805-966-9676.

Bouchon

T Crk R as st t bar r privat vntining in Santa Barbara vr t last 15 yars.T gran tabl (an it is gran) is sign taccat btwn 10 an 20 ppl in astting tat is prct r any vnt b it scialr crprat. Stat--t-art auivisual quip-nt is availabl r lunc an innr. T nuis a custiz vrsin t rstaurant nuan is prsnaliz r ac gust at ac placstting. T sta an anagnt ar xprts intis inustry. r tails call 805-730-1160.

SeagrassT Rstris R is sign t prvi an a kin privat ining xprinc r up t20 ppl. T nu is a custiz, stra-lin vrsin t Sagrass rgular nunabling gusts t cs at t vnt ratrtan br. T win list is xtnsiv an pr-

ctly pair vry is. T r is availablan quipp r any scial r crprat t-ing. Call 805-963-1012 r tails.

Holdren’s GrillT r r an l rins Grill in Gltasats up t 32 ppl in an lgant stting it is aprct vnu r anyting r ig-n crp-rat t aily casual. Auivisual an prjctrscrn capabilitis ar availabl, as ar custnus, aitinal écr suc as lwr arrang-nts an ull bar. r largr partis up t 50ppl, hlrn’s Grill pati aturs an utrirplac an si-ncls sating. r rsrva-tins call 805-685-8900.

Pastavino PatioI yu’r lking r a vnu tat rs tr bing utsi an tus bing as

lu as yu want r up t 55 ppl, tis pati just igt it t bill. Big birtay partis arwlc as wll as scl unctins, wingrarsals an any gatring tat is lking t

(continued)

axiiz valu. Sating is si-ncls an tpati is at as yu ar ncurag t in unrt t ti ll 805 685 7300

PRIVATE ROOMS

(continued)



w w w . – . c 4 6 o o d & h o m e

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

3132 State StreetSanta Barbara • 563-2007

j a d e r e s t a u r a n t is a amily-owned, Hawaiian-American comort

ood restaurant where perect service and even

better ood will defne your experience time and

time again. We look orward to your visit.

134 East Canon Perdido (805) 965-7922

www.sojournercafe.com

OVER 30 YEARS OF GREAT FOOD

Combining creative homestyle cooking with fresh high quality ingredients has

brought us recognition as Santa Barbara’s best restaurant for vegetarian and non

vegetarian natural foods, desserts and local fine wines. Conveniently located in

the historic center of town, we offer a unique dining experience, serving generous

portions at reasonable prices in a comfortable, friendly atmosphere.

t stars. r rsrvatins call 805-685-7300.

Blue Agave

T ntir upstairs t t rstaurant is availabl rpartis up t 40 ppl. or a si-privat tablcan b arrang r up t 20 ppl. T r isprct r birtays, businss tings r vn sp-cial t partis. Lung sating an irplac arals availabl. r r in call 805-899-4694.

Holdren’s DowntownT r r an l runs wntwn sats up t12 ppl crtably an is a prct vnu ra aily gt-tgtr r a crprat lunc. Spcialnus ar availabl t t st ti ras.dtails call it 805-965-3363.

RoyT Grn R is a pur statnt t t clcticabinc an lavrs un in tis wntwn rs-taurant. T r sats up t 20 ppl crtablyan rquirs n bking . T ull nu t

rstaurant is availabl t ac gust an custiznus can b prpar in avanc. T vnu is

loie’s he uphm

Tirty years of building customSanta Barbara homes.

Bringing value, quality &l j

xcllnt r art pnings, scial tings anclubs an is availabl r lat nigt bkings. rr inratin call 805-966-5636.



o o d & h o m e 4 7w w w . – . c

www.dennisallenassociates.comGeneral Contractor License # 503300

elegance to every project.

ItalIan & MedIterranean CuIsIne

SteakS • Seafood • ChopS

L ate LunCh - Light dinner untiL 4:30d aiLy ChaLkboard SpeCiaLS

open air b ar

near theatreS and ShopS

pLenty of parking in baCk

“Where locals are celebrities.”

Chase Restaurant & Lounge1012 State Street • 805 965-4351

Trattoria Molliet privat r is nxt r t t ain rstau-

rant an is availabl r lunc an innr. mnusar custiz t tast an auivisual quip-nt is availabl at aitinal carg. r rinratin call 805-565-9381.

CavaT La Cavita Cttag as sating r up t 14gusts an rs prst nus t nsur t pti-u ining xprinc. T trra-ctta walls anrun ining tabl r a czy stting r birt-ays, wing rarsal innrs an runins.r tails an inratin rgaring largr par-tis up t 50 ppl call 805-969-8500.

Mimosa— T privat r at tis czy nig-br atry sats up t 27 ppl an isprct r rvrsal innrs, businss prsnta-tins r club tings. Cust, but st nusar rquir r partis 15 r largr an tr

is a $25 r t r. Call 805-682-2272 rtails.

CONDOR CRUISES

Py css b

C expss— sp cm-

bsss s vs w

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e

VenueS & PriVate dining



s pc cp vs,

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sm ps w ms

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Sea l, 301 Cb Bv., S

Bb (805) 882-0088, ccs-

s.cm

CORK ROOM AT bOUCHON

t C m s pv m

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Y w xc y w

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9 Ws Vc S., 805-703-1160

www.bcsbb.cm

CUCINA ROOM AT OLIO E LIMONE

RISTORANTEt Cc rm s v

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pc. e y w -

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11 & 17 Ws Vc, 805-899-2699,

m.cm

EMILIO’Sem’s s cc y x

pv ccs. avb

cp cs, s s

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v mmb. 324 W. Cb Bv.,

805-966-4426, mss.cm

EVENTS by STELLA MARE’S

evs by S M’s, svcpv s, s cy c

pw S Bb sc

w w w . – . c 4 8 o o d & h o m e

F R E E D E L I V E R

Y *

I you can ’ t ma ke i t ou t o t he o fce, we ’ l l come to you !

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

Great Deli!128 E. Canon Perdido St. (805) 965-1015Open Mon–Fri, 11 to 3

*10 sandwich minimum

S S, w b vws S Yz

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evs by S M’s s pc s -

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CateringCREATIVE SERVICES CATERING & EVENTS

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pc, pss, y cs s. a

Y

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s, y cbs, c vs

m 40-300 ss. W vs ms,

svc b, c, mjsc vws,

evs by S M’s c b s m sc

s ms -sc vs. 3302

McCw av., S Bb, (805) 969-3415, s-

ms.cm

OPAL RESTAURANT AND bAR

op rs B c ccmm -s

ps m 10-120, w v xsv xp-

c sv cp cs, bys, w-

s s w cbs, wy

cs, pv ps ss. W s -s bq -s c, y

cv sysm svc bs s

vs m ms cs by bs ms

xc m , w sm fw-

ss sy cps vy s cs

xpc y y ss.1325 S

S, S Bb

(805) 966-9676, psb.cm

ROOSTERFISH ROOM AT SEAGRASSt rss rm s s pv mm-

b pv s xpc. Cmby

ccmm p 22 ss s m s ’s

w pv , c msc c-

s, pv ss w m cm.

a sm vs Sss m s

xcp, vs s-qy xpc

pv vm. 30 es o S.,

805-963-1012, www.ssss.cm

SANTA bARbARA EVENT LOCATIONS

ts s s Free sp sp spc v c-

s. Vw cb vs S Bb

Cy s cc m

! 710 es hy S, S Bb, (805) 963-

4205, sbbvcs.cm

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svc c cmpy w ys xpc

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svc svcs sc. Cc

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(805) 965-912, cvsvcsc.cm

ELEMENTS

W c y x spc v,

y ssc c s xp-

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ss y spc y. Fm m

v ems rs py 500 -

c s, ems c w vs vy .

t b y x v c 805-884-9218.

EVENTS by PHILIPPE

evs by Ppp s svc c, w,

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spcc vs.

421 es C S #2,

S Bb

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PURE JOy CATERING, INC.

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9 west victoria street • 805.730.1160

www.bouchonsantabarbara.com

[email protected]

bouchonsanta barbara

9 west victoria street

santa barbara, ca 93101

805.730.1160

bouchonsantabarbara.com

for up to 20 people

P rivate Dining in the

C ork R oom

Y

Y

K

3315 State Streetlocated in Loreto Plaza

805-569-2400

1324 State St.in Arlington Plaza

805-892-2800www.renaudsbakery.com

Simple Elegance,

Classic Delicacies

o o d & h o m e 4 9w w w . – . c

PRIVATE DINING

in the Roostersh Room for up to 20 guests

CoAsTAl CuIsINE

[email protected]

30 Eat ortega street • santa Barbara • 805.963.1012

Th rnt



w w w . – . c 5 0 o o d & h o m e

PiPe Down!

evn tug tr ar alstliitlss varity pips in

t wrl, i yu sk nyu knw tat fning t rigt pipr yu can b a callng. Trar r tan 100 stanar sapsnt t ntin all t rlancwrk ut tr, an pning nwat ra yu c r will pna lt n wat sap an atrialpip yu cs. Prics vary t.Yu can spn up t $10,000 n a

cust pip r as littl as fv l-lars r an vr-t-cuntr l.mst srius afcinas cs apip t sa way ty wulcs a watc r any tr prsn-al accssry. S tak yur ti, rlaxan av un.—RB

For a great selection o pipes, tobac-cos and accessories drop by Santa

Barbara Cigar and Tobacco at 10 W.Figueroa St. downtown. 805-963-1979.

gourmet Dog treats

Spcially bak r t canin in yur aily, yuwill b aaz at t wnrul ligts in urpastry cas. T ckis ar bautiully crat-

wit ygurt rsting an avr wit itr panutbuttr r cickn. Als availabl ar wat, crn ansy r ckis avr wit natural ny an ats. Allt bakry gs ar ana in t U.S.A. usingquality uan gra ingrints. T ckis sll sg, yur g will tink yu bak t yursl.

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

Big sounD For a small PlaCe

Y

u ask r it. An nw yu’v gt it. T805 dian r Bwrs an Wilkins isan inustry wrl-frst – t nly spakr

its siz an typ t incrprat tru stui-gra tcnlgy in t r a ian twtr. exprinc rarkabl, lilik sunr a iscrt spakr tat fts alst anywr.dian twtrs av lng bn cnsi-r an xclusiv luxury in t wrl aui – arfnnt t b rsrv nly r t st x-pnsiv, stui-siz luspakrs. N lngr.T 805 dian is nting lss tan a rvlu-tin in spakr sign: t frst spakr its siz

an at tis pric pint t c wit a iantwtr. Sall but prctly r, t 805 dia-n will ft alst vrywr. Tuck awayn a bksl r psitin n its spcially -sign stan, it’s prct r sallr listningspacs. An it will srv qually wll as t rarcannls a tatr syst, bringing su-prb, brattakingly ralistic sun t placs yunvr tugt pssibl.

805 Diamond speakers can be purchased at Mis-

sion Audio and Video. 1910 De La Vina Street,Santa Barbara. 805-682-7575.

Santa Barbara’s

Paving Stone People, Inc.



o o d & h o m e 5 1w w w . – . c

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

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

NO SALES TAX! (Ofer ends 12/31/11)

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

and Restoration, with Natural & CulturedStone Veneer & Wall Applications.

Always Built GreenContact Doug & Lorna

for a free estimate

805.884.9955 Lic.#938822

Exclusive inventory includes:

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Distinct selection of accoutrements:

S.T. Dupont •

Xicar •

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IM Corona10 West Figueroa • 805-963-1979

U P G R A D E S



w w w . – . c 5 2 o o d & h o m e

Y u igt b asking wat wul inspir anyn t spn $98,000 n a b.Tn again, wy wul anyn spn $98,000 n a car r a bat r anytingtat ty cul buy r a ractin t cst swr ls? Knwlgayb? Traitin an quality, praps? r narly 150 yars hastns as

bn in t businss crating an rsarcing t prct nigts slp. Tystiat t avrag prsn spns abut 25 yars tir li…a tir tirti n art, in b, an tat bing sai, it aks n sns at all t spn ts

urs struggling, swating an nuring t iscrt a prly a b. entrt Vvds… r t Latin “ull li”. “It’s witut ubt t fnst b vra,” says Clir hgsn, gnral anagr Santa Barbara mattrss, pintingt is latst Vivius swr l. h says vry Vivius is uniqu wit acb taking vr 160 urs t buil an is a ntirly by an using nly naturalatrials. “Insta using t last xpnsiv atrials an ts r yur b,ty ar using nly t bst,” says hgsn. “Tis nsurs tat yu’r gtting tbst pssibl slp r yur ny bcaus t b is sign t last a liti.”hgsn als pints ut tat luxury tls lik t Bvrly hills htl av bn

aturing hastns pructs r yars an suggst giving t a tst slp bystaying tr.

o curs buying t tp--t-lin l is nt in vryn’s bugt,wic is wy hastns rs svral lins tat ar lss xpnsiv wit a starting

pric just unr $7000. hgsn says tat t atrials in t lwr-pric ls ar t sa as t Vivius, just nt as prinnt. “mst

ppl n’t av a prbl alling t slp,” says Rgrs.“T rsarc sws t prbl is staying aslp

an tat’s wr t hastn’s pructs,all t, rally sin. T tru

invstnt valu is in a gratnigts slp an ty

back it up witt rsarc,t tsting, tsign ant prsnalattntin. W’vbn slling

r an r ts bs asppl ar fning

ut just w gratty ar.”

For more inormation on these and other sleep systems visit Santa Barbara mattress at909 De La Vina Street. 805-962-9776. www.santabarbaramattress.com

The luxury

of sleep



o o d & h o m e 5 3w w w . – . c

www.luckys-steakhouse.com

Santa Barbara, CA

www.TelegraphBrewing.com

Your new holiday tradition

Winter AleA beer inspired by Mexican hot chocolate,

brewed with cinnamon, allspice, and Ancho chili peppers

Trattoria MollieD

Serving Fresh, Authentic Italian Food

Private Room available for corporate or social events up to 50 people

d

1250 Coast Village Road. Reservations recommended • 565-9381

d

1 8 1 9 C l i f f D r i v e

Sa n t a B a r b a r a

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

C u r r i e s

S e a f o o d

S a l a d s

T a k e o u t

U P G R A D E S



w w w . – . c 5 4 o o d & h o m e

Fr narly 40 yars W os as bn crating an anuacturing ancrat,luxury lvl cabintry. Rcntly, t cpany as xpan its lin t inclu ar arabl an cntprary appal wit t intructin its Arcitcturalan dsignr sris. Tis sris aturs clan, siplr tails wil staying tru

t t bran fn cratsansip. T cabints ar 100% Arican-a.In arlir yars, t cpany l was t inus an antiqu lk t t cabints, but

wit a rn sign an unctin. In tis kitcn, t cabints ar swcas in stainlssstl r a cpltly rn lk. T L Pistn barstls an Carrara arbl cun-trtp cplt t sign. T arbl as a ligt gray fnis wit avir gry vining.T vining can lp i war an tar n t stn wil aing t t caractr. Tppular L Pistn barstl rs a sculptur lk wil at t sa ti giving tkitcn a linar, lss cluttr sign. T stls can b ajust up r wn an av aswivl unctin.

“W’v bn wrking wit W os r vr 30 yars an ts nw signs ar trulyxciting,” says kitcn signr marjri Gza, wnr sign art stuis. “T fnissar unatc.” Gza says t cabintry can b incrprat int tr rs t

incluing batrs, ntrtainnt cntrs an vn strag, i t clint sirs asalss sign trugut t .

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

Days of

MODERN…

small changes | big impact



o o d & h o m e 5 5w w w . – . c o o d & h o m e 5 5w w w . – . c

A N T I Q U E S

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

ANTIQUES GARDEN ART FOUNTAINS

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

A Giffin & Cra ne Company

projects

Home Improvement (tHe easy Way). When it comes to remodeling, Projects understands what’s

important to you. From meticulously managing the construction process to selecting materials and

communicating with you daily, we’re with you every step of the way. Our attention to detail is unmatched.

For a FREE consultation or to learn more call 805.682.2226 or visit us on the web at projectsgc.com.

License #884424

AirDream

U P G R A D E S



w w w . – . c 5 6 o o d & h o m e

t icnic Airstra gts grins r Gln era l-tirsw rcall crisscrssing t cuntry r mt. Rusrt Plyut Rck in tir Bnnvill statin wagns an“rag-a-lngs.”

Tay, a rl 1978 Airstra is t , fc an“rnt-r-t-t-grat-utrs” r tis nstalgic 27-yar lSanta Barbara-bas arcitct.

S, wy i rl a 150-squar-t trailr in is sparti wil signing illin llar villas by ay?

“It callng ,” says mattw hann, sitting n tstp is silvry bil ab. “I’ at tis pint in y carrwn I n t b strtc—it’s w I y bst wrk.”

hann is clarly nt sting big wit is sall an -fcint ig-tc wlling.

os ar yur granatr wn n ts ubiquitustravl trailrs—an xcpt r t imac unt n t wall ant i-fnitin printr in t rawr, hann’s upat cratinasn’t wanr ar r its 75-yar rts. Airstra’s bn arunsinc 1936 wn ts st-skinn aluinu bis rllarynaically t Cicag pructin lin. Ty tprarilystpp pructin in 1938 wn t nw ligtwigt atrial was

n r Wrl War II. many ar still n t ra tay.“evr sinc I was nin yars l builing a fv-stry tr us

I’v bn rclaiing l stu an aking it usabl.” hann spntt past igt nts “…r urs tan I car t ait,” singlanly rstring t 25-tr. T fnis pruct is nt nlybautiul, but it’s fcint. “It’s gt vryting I n, an nting In’t,” says.“Tis is labr-intnsiv wrk,” says hann, w says saving n-y was is priary tivatin. “I lt a 9 t 5 jb t start y wn fran, naturally, I want t ruc y vra. Tis was a g way

t it.” —RBHomann Architecture is a local frm (805) 618-2461 or check out www.HoArc.com

Paradise in a pot

t

sun trickling watr slwly starts tprcss lting t strss t ay away.T ars suns trafc a. Yur is

lvat an in rnw. untains ar ina plasant sigt t bl, transring any garnint a unctinal an spiritual sanctuary. An trar n liits t t signs an ts r nt arkt tay. r stunning clr glazfniss t rck watralls t pbbl springs. Justcs t n tat spaks r yu an yur styl,a watr an rlax.—RB

For a wide selection o ceramic pottery ountains,check out Terra Sol Garden Center 5320 Overpass

Rd. 805-964-7811. Most ountains require a smallamount o setup and assembly and Garden Center sta are happy to assist you. Prices range $50 to$500 depending on eatures. P

h o t o b y S h l l y V

i n s o n



o o d & h o m e 5 7w w w . – . c

New TradiTioNs . . .

1482 e asT V alley r oad

MoNTeciTo, ca

805 969-4400

MonTecITo’SUPPeR VIllAge

nexT To BRyAnT & SonSJeweleRS

Bridal Registry Available

5/15/11.

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



w w w . – . c 5 8 o o d & h o m e

In rcnt yars, avancnts in cnstructintcnlgis av allw signrs t builpls in placs nvr tugt pssibl anwit ultipl unctins t nanc t njy-

nt t wnr n svral lvls. “Trrally isn’t a sign w can’t accplis wit tay’s

tcniqus an quipnt,” says cust pl cn-tractr Craig Kircr, wnr Tri-Vally Pl anSpa, Inc.,“In tis cas w wr abl t prsrv anactually nanc t cnstructin a l Santa Bar-bara Sanstn rtaining wall, wic was built int 1938, wil at t sa ti rving nugatrial r 28’ x 8’ t lap pl an spa.”

T sign tis pl is wat Kircr r-rs t as “sart sign”. In tis cas t pasiswas t crat a swiing pl tat wul prvit curtyar wit t lk a ral rctinuntain, cplt wit t sun wing wa-tr an, curs t unctinality a plung pltat t clints cul us t cl in. T pl isals sign wit an in r claning syst s

tat wn t cvr is lt pn t untain / plwul b cnsistntly clan witut t unsigtlyvisual t vacuu s ating n t surac t watr. T watr rains clrin an blacr by using a crcial gra ozn syst byClarwatr tcnlgis w pruc t st r-

bust systs n t arkt. evn wit aily us asa aily pl, t watr rains clan. Kircr alsply t us brigt, nrgy-fcint Ledligts wic allws t clint t rspnsibly sw-cas t pl at nigt wit itr wit r clrligt wil kping t nrgy csts lw. inally,ig quality unrwatr spakrs wr install taxiiz t wnr’s njynt wtr ty’rating n t surac r swiing laps.

T pl fnis was n using Black onyxPbbl Sn by Pbbl Tc® an t rspct tsign lnt riginally us n t wnit was built, a cust sars pbbl msaic wassign an an lai int t btt tpl. —RB

on Cl Pl



o o d & h o m e 5 9w w w . – . c

Dinner menu served 5:30–10:30

Bar menu served 5:00–11:30

Cocktails served 4:30–2am

20 East Cota Street, Santa Barbara

(805) 899-4694 www.blueagavesb.com

The Details:Pool Dimensions:28’x 8’ Pool Depths: 4’6” at both

ends x 6’ in the middle

Project General Contractor:

Gin and Crane GeneralContractors

Stone and MasonryContractor: Pat Scott Masonry

Swimming Pool Design andConstruction by: Craig Kircher, Tri Valley Pool &

Spa, Inc.

Custom Mosaic Design by:Craig Kircher, Tri Valley Pool &

Spa, Inc.

Mosaic Installation by:Roberto Chojniak - Mosaic Store

Pool Finish:Black Onyx Pebble Sheen.

Pool Features:

All Jandy Equipment Set, with

multiple Jandy Variable Speed

Pumps or Multitasking Duties;

Automatic Pool Cover; Waterline

Tile Fountain System with

Custom Brass Fountain Nozzles;

Custom Hand Set Seahorse

Mosaic in Pool Floor; Paramount

In-foor Cleaning System;Clearwater Tech 12Gram Corona

Discharge Ozone System;

LED Pool and Spa Lighting;

Underwater Speaker System

D E S I G N N O T E S



w w w . – . c 6 0 o o d & h o m e

ArchitecturedsignARC (www.signarc.c)

ContractorLnar Unanr Assciatswww.Unanrcnstructin.nt

Pool Constructionmacalus Pls Inc.

Landscape ArchitectureKris e. Kipl Lanscap Arcitcturwww.kriskipl.c

Interior DesignCris mr Intrir dsign

lagstn: Cust harscaps. Irnwrk:Capala Irnwrks. Pl urnitur: Janus t Ci

hp RanchavnT

is mitrranan mrn rsinc, nstl int a 3.5 acr illsi in hp Ranc,nstrats w, wit inspir planning, n can crat a Santa Barbara styl mi-trranan tat rsnats a rsrt-lik ling. mark Sils, wit assistanc r

Lly malar , bt r dsignARC, Cris mr Intrir dsign, Kris Kipll As-sciats Lanscap Arcitctur, maCalus Pls, an Lnar Unanr Assciats, cbinrts t crat tis uniquly stylis an crtabl rsinc.

Knwing tat li in Santa Barbara is all abut a irct cnnctin t t utrs t eur-rn intrir t ws ut t tis wst acing pl an trrac. T gustus b-

yn cplts t stting an is a privat rtrat r rins r aily. T pl, wit a ublinfnity g, at nc rps int t sunst an tn bcs a us srlin r t agstn

ck. T lvat spa in t rgrun, spills int t pl crating a sting backgrunwatr cncrt r ts just rlaxing n t trrac. A sanstn natural gas fr pit taks t g t cl Santa Barbara nigts an prvis an vning gatring spac br innr unr

t cvr utr trrac. T lanscaping is iniiz crating cal pints wit spcinplantings tat brac t arcitctural saps tis xtic Santa Barbara utr spac.



o o d & h o m e 6 1w w w . – . c

The Northwestern Mutual Life Insurance Company, Milwaukee, WI (NM). Securitiesoffered through Northwestern Mutual Investment Services, LLC, a subsidiary of NM.

Robert G Dibley is a District Agent of NM (life insurance, annuities and disability incomeinsurance).

Northwestern Mutual Permanent Life Insurance can help solidify your feeling o f nancial well-being. It’s an asset that offers protection, along with cash value

guaranteed to grow over time. That’s a foundation for life.

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

P h o t o s b y J i

B a r t s

c h

TRI-COUNTY PRODUCETRI-COUNTY PRODUCEavi t anisity tat xists in t kitcn knwing tatsrvrs ak twic wat ty in wr urs. In rality,rally talnt srvrs ar in an an will siply glswr ratr tan tak a pay cut t wrk at a tpl gastrny r vry lng.

MITCHELL SJERVEN

(continued rom page 31)



w w w . – . c 6 2 o o d & h o m e

Come discover the

many reasons

why Santa Barbara’s

top chefs, caterers

and restaurants shop

at Tri-County Produce ...

• Open to the Public

• No membership cards

• Top value freshness

• Natural & Gourmet foods

• Extensive wine cellar

• Bulk buy discounts

• Farm direct to you

• Lower than supermarket prices

For the Freshest, Best Quality Fruits& Vegetables

NOW FEATURING FRESH MEATS: Chicken • Beef • Seafood

Open 7 Days: 9am–7:30pm

Visa, Mastercard, Discover & ATM cards welcome!

www.tricountyproduce.com

• GO GREEN, BECOME ECO-FRIENDlY •

FREE Canvas BagAny purchase of $50.00 or more

$5.00 value • Expires 6/15/11

335 S. Mipas965-4558335 S. Mipas965-4558

One per customerCoupon not validwith any other offers

You’ve been in the restaurant business locallyfor nearly 30 years. What has changed for betterand worse and what will always stay the same?Rstaurants will always b a gatring plac r ppl tscializ in t cpany tr uans, a plac t nt

just t ul up but njy a al wit rins. Quality is still t bncark a succssul rstaurant but t‘n cck-bx’ scnari as xpan t inclu a ucgratr pasis spcially n t srvic, t bvragprgra an abinc a rstaurant. N lngr can atalnt c siply prpar grat . expctatins ar

tat yu will s wit sta w srv it graciusly inan inviting atspr wit t apprpriat bvrags.Rstaurants tat cntinu t try an gt away witfcint srvic, basic écr an a pr win list avlittl canc survival.

Psitiv vlpnts in t inustry inclu anincrasingly awar cnsur bas tat cars wr cs r an t cncurrnt grwt in arrs marktsan sustainabl agricultur. Aitinally, xcitnt abutining as crat t ‘atrtainnt’ pnnn wra nigt’s activity can b slly t rstaurant xprinc, nt

innr ‘an a’ vi. T biggst cang in t businss asbn t rsin srvic stanars, t t pint wr tbk I wul writ atr a quartr-cntury in t rstaurantbusinss wul b ntitl ‘T myt Srvic Stanars:hav It Yur Way’. I nt ban t isapparanc cat & ti rquirnts but t callng acing rstaurantstay is writing a nu, stafng a rstaurant an cratingan nvirnnt r n n in particular as ac gust willwant it ‘tir way’. C’s av bc incribly apt atanaging t ultitu allrgis an prrncs iniviual inrs.

Srvic, wvr, is a biggr callng: i yu tinkit sipl an tat yu knw w t crtain aspcts srvic sul b anl I wul invit yu t spna wk n t r a rstaurant r t llwingsiultanus callngs tat will vary r n nigt tt nxt, lt aln r tabl-t-tabl: pur t bttl win/n’t pur t bttl win; urry ur rr up/ plas n’t rus us; turn t ligts up it’s t ark/turnt ligts wn it lks lik a spital in r; ang urcats/n’t tuc y cat. T list gs n.

Where is the restaurant industry headed in SB? As a sirabl plac t liv, Santa Barbara will cntinut av r rstaurants pr capita tan any tr cityin Calirnia s inustry cptitin will rain frc.ar-t-tabl, sustainabl an lcal win will allfn tir way int r rasnably-pric rstaurantsan tat is a g ting. T iprtanc t rstaurantnvirnnt cntinus t grw incrasingly iprtants lk t rstauraturs t tak t ining nvirnntt nw igts—r crtabl (tink r lung

sating, wr tabls an cairs), an bracing t us tcnlgy. ovrall, t cnsur utlk is psitiv, inlarg part u t t incrasingly savvy gust w knwswat ty want, wn ty want it an wr ty arwilling t av it.

CarpinteriaGarden Market. g M s m c

S Cs l. o vy sy swcs,ss, sms cs g Ms vy jyb pc v c b. o v s “gm ty” swc. opMy–Sy 10m-3pm Sv bs m

DINING OUT



o o d & h o m e 6 3w w w . – . c

My Sy 10m 3pm. Sv bs m

7m 11m wys 1pm ws.[l] $ (BW) 3811 S Cs l (805) 745-5505

Sl’s. Jms Sy, my lcy’s Mc, sbc c s ss yw. Sy’s sp y m 5 pm, s b x w s. (ld) $$ (FB). rsvs ss. 686 l av. 805-684-6666.

MontecitoCAVA. expc b vs Sp, Mxc

l amc mc s v- Mc. Cv’s ms mv

cmbs by c o Zñ c bs m, qs w cc, mc cs cmz s, cc smp w spcym ss m by cscs, 2002 Z aw. hppy h 4-6, WBc m 8m. Cmpmy V P.[Bld] $$, (FB) 1212 Cs V r, 969-8500.

Luck’s. Mc’s y pmm ss. gw s m scs. g wbc sv 9m-3pm. [Bd] $$$, (FB) 1279 Cs V r, 565-7540.

Peaod’s. Cm Mc jy Pby’smc cs. o bs, c - 7 ys w, 7m m. [Bld] $ (FB)1198 Cs V r (805) 969-0834

Piatti. e y cs sc i . lcx ss c, P s mmps, pzzs cs s. t s xb- c w y c wc y bpp, w ps w pcs. lc pp v Mc. Bqs c vb. [Bld] $$, (FB) 516 S Ys r,969-7520

Stella Mare’s. ov B r SBb… ss s, ss by , csFc éc Fc Cy Cs.F b xsv amc & Fc w s, pv ms y v s lv Jzz Wsys. Cs Mys $$ [ldB] (FB)50 ls Ps Wy. 969-6705. .evs by S M’ss c 3302 McCw av, pp S S.www.sms.cm

The Stonehouse. lc 19-cy cs pc- s, t Ss s x w b svc sp m wcc pc cs vws. C Jt’s cs s pp w p bs vbs vs m -sc’s . op m 6-10 p.m. y.[d] $$$ (FB) 900 S Ys l (805) 565-1700.

The Montecito Café. eccc m w svc.dsss ! op dy m 11:30 (ld) $$(FB) 1295 Cs V r. 805-969-3392.

OjaiSuzanne’s Cuisine. Sz’s Cs pvs cv,

vb cmpy ep cs s v-y pp w s qy s ps by , y wb

s. t m s w vy bss, s ss, ms vscs. Y my jy m p wc vs b .Sz’s Cs s oj V Cy’s p s ccm Z Svy.

dscv wy l.a. tms sy “Sz’sCs s bs s oj Vy.”[l,d] $$ (FB) 502 Ws oj av, 805-640-1961,szscs.cm.

Santa Barbara Aldo’s Italian Ristorante. Sc 1986. expc c

s by c ccy. Fy svs v s i spc- s cv ss w C . [ld]

$,B&W. 1031 S S., 963-6687.www.sbs.cmThe ba Café. a c v sc 1985- cm s

w vyby’s b–SB’s bs p sc– bs s ss w. ejy x msp qc c mcwm mbc . Cm jy FsFs scs m Fs M & lv t! op 7ys w 11aM. hppy h M-t 4-6p. FB vy w scs. Pv bq cs p 30; b p. [Bld] $$(FB) 131 acp S (805) 963-2215, byc-sm.cm

blue Agave. ey c w-sy sw ms b s xc ms,mjs, vv ccs w q-s mscs sv by jys s. B avws v by cs py Ms rmcrs S Bb. t ss czy w m bs, pc , bcy, ccc msc vsy . [Br d] $$(FB)20 e. C S., 805-899-4694

boathouse. t Bs hy’s Bc s ws v ws S BbSs Cmpy, wc b S’s W 1980, S Bb Fss. ejys vws s m my

bsss ws s! [Bld] $ (FB). 2981C dv 805-898-2628, www.sbss.cm/ bs

bouchon. rs Mc Sjv ss cy’s s W Cy Cs s w m

50 S Bb C Cs ws by ss cmpm bc’s “ v-” ss s m. W Spc aw excc w s s xcsvy Cscs, p w cs s “cv wb v p...”” (W Spc, Jy 1999).Fs C is s, S Yz oj Vy m, c m’s m pcpm. o s vb y- , cv p. as b p- v m C rm w p 20 ss c b s g tb. op

y m 5:30pm, svs cm-m. [d] $$$, (B&W) 9 W. Vc, 730-1160.

Ca’ Dario. F i w xsv i ws. exc s c cs. [ld] $$,(B&W) 37 e. Vc, 884-9419.

Cafe buenos Aires. a q w xpc S Bb’s sc. excsvc a cs m cs p - xpc. [ld] $$ (FB), 1316 S S963-0242. www.cbss.cm

Café Luck. C dv rs bs S Bb cssc bss sv s Fc cs. tm s w sc bs

s w s w s b w xsvw cc sc. rsvs ec.op dy [ld] $$ (FB) 18 e. C S 962-5993

Cajun Kitchen. Cj kc s b sv bs bss w v 20 ys—mCj spcs m Jmby ppw w s, cc ss mb m,

The cioppino rom Aldo’s…a classic Italian dish that highlights the bounty and abundance o our

local waters. Local muscles, Mexican white shrimp, Paciic swordish, sea scallops, calamari, King

crab all simmered in a zesty tomato broth, topped with resh basil and lemon. Aldo’s is located at1031 State Street. 805-963-6687.

b=bs

br=bcL=cD=

$=s $15

$$=$15-$25$$$=v $25

Fb=F B b&W =B & W

Casual or Pro-fessional...

bc cs w w s, bc sm bc cc bs. [Bl] $, (BW) 1924 d l V,S Bb 687-8062; 6831 a. hs av, g 571-1517; 901 Cp S., 965-1004; 865 l, Cp684-6010.

Chuck’s of Hawaii. a c v cb 36 ys xcc sv w-w ss, ws s S Bbs ss. Cc’s s b

DINING



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v Bs S S Bb s cp aw excc m t W Spc y sc1989. ty s y sc s s, m vs as b sm ( mm ). d s sv wys m5:30 11pm, 11:30pm ws. F ccb, Fs-W db B a .rsvs wcm. [d] $$, (FB) 3888 S, 687-4417.

Chuck’s Waterfront Grill. Cc’s hw s xp sc c Cc’s W g; by bs S Bb hb. Sm svcy y v... s ms vc. F Pm g tp SSs. “Cc’s Sy” Fs as hb, gc gdy B-C k Pws , g S Scps, k

Cb ls, as lbs t. [ld] $$, (FB) 113hb Wy, S Bb, 564-1200

California Pasta. ts s c wy e Pss cs w . C avb.[ld] $ (BW) 811 S S, (805) 899-4030 www.c-pssb.cm

Cold Spring Tavern. 100 ys w amccs y 15 ms m S Bb. F cs c Mss B w scs m y és. F b & w bs. [ld] $$, (FB)5995 Scc r, 967-0066

Downe’s. C J dwy s b sv S Bb’s s cs sc s p 1982. Cy ss s s s vb ysmp ps v dwy’s p s Z Svy ps sx cscv ys. t m s cpb s lz dwy w wb ppy y msy C w

s w p bs ws xsv S BbCy scs. d sv tsy Sy m 5:30pm. [d] $$$, (B&W) rsvs: 966-5006,1305 S S., www.wyssb.cm

Eladio’s Restaurant & bar at the beach. F, y, b w tV, p w c vws cm-

The house lamb burger is one o the heartiest meals

you’ll ind anywhere. The dish eatures a 6-ounceground lamb patty served with salt and pepper on

a grilled English muin with honey mustard vinai-grette, baby arugula, organic tomato, onions and

cheese. Blue Agave Is open or dinner nightly at 5PM. 805-899-4694.


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

Serving Santa Barbara County Since 1993

G ent l e • C ar inG

Lyndon Lambeth DDSLyndon Lambeth DDS s w v! Sv bs, c, ss Sy bc. op 7 ys. [BBld] $ (FB). 1S S, (805) 963-4466, www.bvwsb.cm.

Elements. eccc s sv c 7 ys w, w bc sv Sy. gccs, ! [Bld] $$, (FB). 129 es apm S,884-9218.

Emilio’s Ristorante. em’s s b jym

OU T



o o d & h o m e 6 5w w w . – . c

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. Mc d P, em’s pp, my -cs w m w p s 1990.ty, excv C P Cms bs v em’s m. ec s vs c s b w . C s vb. [d] $$ (FB) 324W. Cb Bv, 966-4426 www.mss.cm

Endless Summer bar-Cafe. Js pss m Cc’sW g, s s-sp b-c s -b vws. F sy bs, s cs, s ss,ppc smp, “P h” (“W s d”) hppyh, w spcs ess Smm B a. F s? Cc’s W m ss vb 5 p.m. l ps wcm,

s c svs 564-4666. [ld]. $, (FB)113 hb Wy, Sc F, 564-1200.

Enterprise Fish Co. t vy c msp eps w w y pp s. Fy,y’ pc. a vy ss s ’vs ssv ys b, m s sc s s v msq, c cc---y spcs. nw q b. [ld] $$, (FB) 225S S 962.3313, www.pssc.cm.

Epiphan. t sys c s m v. iys w spcy ms, czy p ccs sp cmp jy cc & c p. eppy svs 10:30pm

ccc b m s vb m Fy Sy. [d] $$$ (FB), 21 Ws Vc, 805-564-7100. www.ppysb.cm

The Haror Restaurant. t hb s S Bb’s s ss, w s s ss spcypp sv mm ws vws b. [Bld]. $$, (FB) 210 SsW, 963-3311.

Harr’s. S Bb’s cs s. S,s, swcs ss sv my m-sp. exc w s b. Bq csvb. op y c . [ld] $, (FB)3313-B S S, 687-2800.

Holdren’s Steaks & Seafood. h’s Ss & S s mss, u.S.d.a. pm Mwsc b, cb v msq . ty “Cwby C”–h’s s s— 20 z. Pmb- b cp sv v spcy s. t ss scs c Bc Wpp BBQ t Pws, s hw a, smp Scmp . h’s s xsv w m s s.. op y c m 11:30 .m., m 5:00 p.m., Sy Sy m 4:00 p.m. nw Sy Bc 9m-2pm. [Bld] $$ (FB). 512 S S, 805-965-3363. ig6920 Mpc d. 805-685-8900

Hollister brewing Compan. F c bsm pms, vv, s m w ppz-s, pzzs, bs, ps, ss. op sv ys w c . [ld] $ (FB), 6980 Mpc d.g, 805-968-2810, hsbwc.cm

Jade Restaurant s my-w, hw-amc cm- s w pc svc v b w y xpc m m . optsy-Sy, 5:30pm-9:30pm. [d] $$ (B&W), 3132S S, 563-2007

Joe’s Cafe. J’s s cssc S Bb s bs. o bs nw e-sy cm cw, b ps, pmb, ss, cps s s. F v 80 ys

s’s sy s s c s s s’ vy s s. i s xpc b mss! nw svbs, . M-S 7:30m-11pm. [Bld] $ (FB). 536S S, (805) 966-4638.

Julienne. a pssv amc s sv sss . Sv d Wsy–Sy 5pm

DI N I N G O U T

rv vws gm Mz, g-Mtv g, Z, Ss Mz. “Bs Ws Cs” cc ls as Mz.op 7 ys: c 11:30m 3pm; vs m5:30. [ld] $$, B&W. 8 e C 963-5000.

Paradise Cafe. S Bb’s v p.Fs s, ss, cps, cc ms- b. S w s vb w y wy p op sv ys w

ccs , cs, qy ss. [ld] $$, (FB)3627 S, 687-1616.

Tupelo Junction. a tp Jc y m vy- m scc. ty cs cs cpss y ss s mcs qy p ss pc vby. [Bld] $$, (FB) 1212 S S,(805) 899-3100.



w w w . – . c 6 6 o o d & h o m e

10pm. rsvs accp. [d] $$ (BW) 138 e.C P S 805-845-6488

Longoard’s Grill. upss m hb rss cv, sy b & w b tV, s’s 360- vws cy & w.[ld] $$, (FB) 210 Ss W, 963-3311.

Louie’s. Cb s S Bb - sc upm h. dcs Cbs w ww s. [ld] $$,(B&W) 1404 d l V S. 963-7003.

The Natural Café. t n C s w mm sps, y ss, cs swc-s, v s, ps, cc sss, s w s cmp jc b, mcbwbs c ws. [ld] $ (B&W), www.-c.cm [ld] $, (B&W). t cs SBb: 508 S, 962-9494; 361 hccc, 563-1163; 5892 hs, 692-2363. F cs w s wbs s.

Olio e Limone Ristorante. (“o lm” i)

o Pzzhsb-w m ab e M y y s qy pp S Bbcv, c Z- i cs sv v msp w ep spy. Vsb s ss w s m’s c p, w c, wc p-ss 250-ps sc w-w ws. Pv d Cc rm s vb p 40 ss. Pzz b-sm b-w b-b x o Pzz, w pv tzz rm p 24 ss.[ld] $$, (FB)17 Ws Vc S, 805-899-2699.

Opal. a c’s v, op ss cv -cs m w w amc r cs: m C-cs F M, FsP-S Fs & S, hmm Pss,gm Pzzs m w b pzz v, s b Bs, csy mv Ss, &hmm dsss. Spsc y cmb,op s wm, y msp. F b,w w w s, pv m ps p 60. 1325 S S., 966-9676. [ld] $$ (FB) opdy lc d.

The Palace Grill. t Pc s cmpy amc , w vy, -y msp, , sps vs. F

ss s s, cs pss, sc amc r spcs, BcCws-s F M, ls BP Sé. Cj Ms, q bs, w sc w s. t q “m Svc” v Bs tw s 16 ys w.

b, w y wy p. op sv ys w.[Bld], $, FB. 702 acp S, 962-4416.

Pierre Lafond bistro. a c v sc 1993, Pl Bs svs C s cs sc ss c s m my ms ss, mm sss. [Bld] $$(B&W), 516 S S 805-962-1455, www.p-.cm

Renaud’s Patisserie & bistro. r’s s byspcz w sc c Fcpss. t bs c m s cmps ss, swcs ss pssr’s ps vs. Bw cs s py 100% oc. op M-S 7m 6pm, Sy 7m 3pm. [Bl] $ (B&W), lc l Pz, 3315 S S S Bb, 805-569-2400, i a Pz ww. www.sby.cm.

Ro. W “Bs nw rs S Bb,” y p smp -s cs, cry’s s m, y. d m 6pm m y. [d] $$, (FB) 7 WsC, 966-5636.

Saigon In and Out Vietnamese Restaurant. Svs s Vms spcs sb pcs. [ld]$ op dy 11aM–9PM, S. & F. 11aM–10PM

S. 11aM–9PM, 318 n. Mps S., 805-966-0916 1230 S S. u a, 805-966-0909

Samo’s. t bc! Sv p cs-sc xpc. [Bld] $, (B&W) 216 W. CbBv. 965-3269

Santa barara Fishouse. g cy c s spp cs msp. tc ppy. r css m es Bc. [ld], $$, FB. 101es Cb Bv. 966-2112.

S.b Shellfish Compan. esbs 1979 s bys c S Bb ss pc s cb, s cs sp s bcm vs s s vws b

c ms. [ld] $$ (B&W) 230 SsW, 966-6676.

Seagrass Restaurant. Sss rs s SBb s m s s.Fs Pcc Fs s cs, w lc Spylbs, s scps, cms pws. tys sc s, s -cc bs s, sc s mb ss. t w s - s ws m w p w wcs cs s w s sc SBb p . [d] $$$ (B&W), 30 e. o S.(805) 963–1012, www.ssss.cm.

Sojourner Cafe. lc w bcs b

p sc c w, s s c’s v pc sy cs wsm s. rw s y, c msp, Sj sc 1978 s sv p vy cv, -y c v, cc sspcs. a pp spss b sv s m w cccs bs mbsss w p y cy’s m s. [ld] $, (B&W) 134 e CP, 965.7922.

Spiritland bistro. Cv, Fv, P. a czyep-sy bs s -

y c cs s c s vy s. [ld] $$ (B&W). 230 e. Vc (c g Vc), 805-966-7759-rsvsSs. spbs.cm.

The Tee-Off. o w’s pm s ss scc pm b, s s, s

Via Maestra 42. t i vs cm - s /sp/cé pp S S. Svp, s, ps, m, sm, c,cè cb s. [Bld] $$, 3343 SS, 569-6522.

Zen yai. expc w t cs, b ss w C v . [ld]$$, (B&W) 425 S S, 957-1193.

Santa Ynez ValleyHitching Post. a w s ss, bs

cc, y sv sm c bs, sc,

m-m sps s pss; w w l.a. tms s c “bs” FcFs S C. op y xcp mj ys. [d] $$ (FB). 406 e. hwy 246, B805-688-0676

Restaurant Marcella. a Fss P’s W Cyi, C r Sw’s c s -s ss s xsv w s ss w p psb y ss. 2860 g av., ls ovs,(805) 688-7788

Willows at the Chumash Casino. F sc- v m pm ss s sv y pp s. [d] $$$ (FB). 3400 e.hwy 246, S Yz, 805-686-0855.

SummerlandCafe Luna. a y pc w y c

Cs rc s c, spss, b s,ss swcs, sp qc, s by pc s c v c.t s mp s s, cs cscs. op 6m 6pm vyy. [Bld],$ (BW) 2354 l av., 695-8780. www.c.s

Nugget. a sc, w m msp ssv cs v 20 ys. ty b ss. [ld] $ (FB) 2318 l av,Smm (805) 969-6135. a w g 5685 C r. 805-964-5200.

The Palace kitchen marinates their pork in housespices and inishes the dish with a luscious maple,

orange and Jack Daniels glaze. Appropriately named “super hog” this 2 inch, double cut Berkshirepork chop is out o this world! The Palace Grill isopen daily or lunch and dinner. 805-963-5000.

P h o t o b y m h o s h d z i a z i o

The Nugget Burger—This is one o the best burgers

any price. A third o a pound o bee charbroiled andserved with onions, tomatoes, house made pickles,cheese and placed elegantly on a sesame seedbun. The Nugget has two locations, Goleta and theoriginal location in Summerland.


TILE AND S TONE SHOWROOMS

Santa Barbara . Santa Maria . Monterey . Salinas



M AIN SHOWROOM

619 Olive Street (between Cota & Ortega)

805.564.1868

OUTLET

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

SLABS, S TONE & TILE IN S TOCK

805.966.7454

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

Catch a Wave Helping the environment one tile at a time

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

a n s w e ’ v e b e e n a r o u n d a b i t l o n g e r

e s . H o w e v e r , o n e t h i n g h a s s t a y e d

c k f o r m o r e , e v e n a f t e r 6 0 0 y e a r s .



O f c o u r s e i t t a s t e s b e t t e r t h a n

o t h e r b e e r s . W e ’ v e h a d o v e r 6 0 0 y e a r s t o g e t t h e r e c i p e r i g h t . O u r e s

t e e m e d b r e w e r y h a s b e e n p r o d u c i n g

b e e r i n L e u v e n s i n c e 1 3 6 6 . W h i c h m e

t h a n m o s t . M i n d y o u , o v e r t h e y e

a r s o u r b e e r h a s w i t n e s s e d t h e o d d c h a n g e o r t w o . F o r i n s t a n c e , o u r c u s t o m

e r s n o l o n g e r d r i n k i t t o w a r d o f f t h e

P l a g u e , a s t h e y u s e d t o i n m e d i e v a l t i m

t h e s a m e a f t e r a l l t h e s e y e a r s . S t e l l a A r t o i s i s s t i l l p a i n s t a k i n g l y b r e w e

d i n a t i m e - h o n o r e d t r a d i t i o n w i t h t h

e c h o i c e s t i n g r e d i e n t s . W

h i c h i s w h y

o u r c u s t o m e r s h a v e k e p t c o m i n g b a

P e r f e c t i o n h a s i t s p r i c e .

A l w a y s e n j o y r e s p o n s i b l y .

s t e l l a a r t o i s . c o m

© 2 0 0 8 I m p o r t B r a n d s A l l i a n c e , S

t e l l a A r t o i s ®

B e e r

( M a l t L i q u o r i n T X ) , S t . L o u i s , M

O .

food & home magazine - spring 2011-tv

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