Food & Home Magazine - Winter 2011

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

food home&

WinterWine2 0 Lo c a L R e d st h at R o c k

Wine Cask owner Doug Margerum. Photo by Mehosh Dziadzio

PLus: Fish tacos

scaRLett Begonia

Q & a with aRchitect JeFF sheLton

cooking with nuts

sRi Lanka PaddLe BoaRd adventuRes

sPoRts nutRition and much moRe…

Qui Si Bella Spa, a luxury eco-friendly, sustainable spa is a sanctuary of luxury and tranquility, skillfully designed to inspire the senses and renew the spirit. Heal your body with our Kangan pure alkaline antioxidant water. Re-energize in our Eucalyptus Steam Room or Dry Sauna. Rejuvenate body and soul with the healing power of Hot Stone, Ayurvedic or Thai Massage. Enjoy an intimate massage for two in the privacy of our beautiful couples suite, complete with soothing chromatherapy hydrotub and solarium. Qui Si Bella Spa an ideal place for corporate events, weddings and anniversaries. Qui Si Bella features a full range of holistic treatments, massage, wraps, anti-aging facials, body detox programs, acupuncture, Ayurvedic or Thai massage, Lomi Lomi, colon hydrotherapy and a wide assortment of Amazon Rainforest Herbs to restore your well-being.

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Sansum Clinic’s unified, patient-first approach to healthcare is built around you. Our multi-specialty team of physicians and clinical staff work together, supported by the latest equipment and technology, to ensure quality care for you and your family throughout all stages of life. We are driven by the principles of compassion, teamwork and innovation to keep you in good health.

Learn more at www.SansumClinic.org

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

Sharing + Educating“What we aim for is that after a class or session, you will want to make lifestyle changes, since you have learned not only the benefits, but also how to incorporate these changes in your daily life.” — Gerri French, MS, RD, CDE, Diabetes Educator

Sansum Clinic offers more than 300 health education classes and seminars that serve more than 10,000 people each year. The courses are designed and conducted by Sansum Clinic’s board-certified physicians, health educators and other specialized professionals. Through our ongoing series we share timely information on heart disease prevention, weight management, coping with stress, and more, including our popular program, “Live Well with Diabetes”.

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

tri valley pool & spa. inc.“a Better Way to BUilD”

*Nov 2011–Feb 2012, Sun–Thurs, Limited Ocean View, one king bed for 1-2 persons. Includes a $40 Dining Certificate. not Valid Holidays. Weekend rates higher. Call for additional 2012 “Sleep & Eat” rates. Subject to availability and rate change.

www.MontecitoKitchens.com Don Gragg 805.453.0518

Free In-Home ConsultationNo need to spend time driving store to store to get ideas for your kitchen or bath remodel. Montecito Kitchens provides a free in-home consultation that includes a variety of high quality materials so that you can see how

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

Montecito Kitchens is an accomplished design and construction firm that provides fine kitchen, bathroom, office, closet and other custom designs with high quality materials. Our company delivers skilled and proven craftsmanship from the start of your design all the way through the masterful finish of every last

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

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

2 6

8 4

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W I N E C O U N T R Y20 Local Reds that Rock! . . . . . . . . . . . . . . . . . . . . . . . 26

TA C O D E P E S C A D O SSimple, healthy flavors from the sea . . . . . . . . . . . . . . 40

D E PA R T M E N T S

Firsts: scarlett Begonia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13

Downey’s Delivers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14

tutti Fruitti Farms . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .30

cooking at Home . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

upgraDes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74

BuilDer proFile: Bryan Henson . . . . . . . . . . . . . . . . . . . . . . . . . . .80

Dining out Dining guiDe . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .90

venues & private Dining . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 96

event wrap-up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98

food&home

D OW N T OW N A R T I S T R YQ&A with architect Jeff Shelton . . . . . . . . . . . . . . . . . 84

special section: page 49breathe in

w w w . f o o d – h o m e . c o m1 0 f o o d & h o m e

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

ContaCt InformatIon

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

sales@food–home.com

PublIsher & PresIdent

Philip [email protected]

food edItor

Laurence hauben

ContrIbutors

helen S. AdamsKristin N. Anderson

david BaumRaymond Bloom

Teri L. BreierLisa Cullen

Victoria Woodard harveyLaura Kirkley

Lynette La mereJulia mchugh

Sam RolensKris Williams

PhotograPhy

Bill Boydmichael Browneliot Crowley

mehosh dziadzioLindsey eltinge

Barb fabianLeslie holtzman

Ashley RenéeKelsey SkiverKevin SteeleShelly Vinson

food&home

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

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FIRSTS

healthy, fresh and homemade, the food at Scarlett Begonia tastes just like mom made it – assuming she has a sophisticated palate, uses only organic produce, eggs, and dairy; sources

ingredients locally; makes everything from scratch (including catsup, mayo, sausage, and sparkling water); presses her own apple juice; and has grandma bake the bread. That mom actually exists: Crista fooks, mother of Scarlet, aged four, and son mick, age two, has opened Scarlett Begonia, a new breakfast and lunch eatery in Victoria Court. The name honors her first born – and a Grateful dead song. her mom, Wendy fleming, is the baker. “I serve food that I would serve in my own home,” Crista says, “healthy and thoughtful.”

That thoughtfulness is evident immediately, as an amuse-bouche arrives before breakfast – a scoop of cantaloupe filled with Greek yogurt and homemade granola. house breads are served with sweet butter and organic preserves. This isn’t typical home cooking, as demonstrated by mascarpone Polenta with poached eggs, fried artichokes, cipollini onions, and prosciutto. “Gallina de madre” (mother’s eggs”) was inspired by a recipe from Crista’s childhood: two poached eggs atop homemade brioche garlic toast, covered with béchamel sauce and melt-in-your-mouth cured ham, dusted with chives. The restaurant itself is homey with a retro-feel. Chrome revolving fans hang from a buttery-colored ceiling. The textured wallpaper turns

scarlett Begonia is a fresh new hit

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out to be made from recycled newspapers. An arched window looks out on Victoria Court, which is nestled in the middle of the 1200 block of State Street. Paseos lead in from Victoria, Chapala and State streets. outdoor seating nearly triples the dining space –courtyard seating is under cheerful yellow umbrellas (dogs are allowed here) and an upstairs sundeck “is always ten degrees warmer,” reports Crista. Lunch business is lively, with a variety of salads and sandwiches – the short rib sandwich looked terrific, as did a pesto chicken sandwich. Weekend brunch has proved popular with families. eats for kids include homemade chicken tenders and the whimsical “Scramble in the hole” (eggs in a hole in toast.) “Sorry, I have to go feed the baby,” says Crista, leaving our table. Is there an infant hidden in the kitchen? “That would be the sour dough starter,” she says with a grin. “It’s got to be fed three times a day.” —Julia mcHugH

scarlett Begonia is located at 11 West Victoria Street 770-2143 www.scarletbegonia.net Open Wednesday – Sunday, 8 a.m. to 3 p.m.

F I R S T S

Like most people, I used to dine out a lot more often than I do currently. Belts have tightened quite a bit over the last few years, which has left many a lot more critical about how, and where, they spend their dining dollar. This trend has been responsible for the domino-like fall of many mediocre restaurants, and in some ways, a boon to the better establishments. So, given the increase in attention, you would expect one of the highest-rated restaurants in the area to coast on their merits and turn a blind eye to those watching their wallets. Not so for Downey’s.

Downey’s (1305 State, 966-5006, DowneysSB.com) offers their “Taste of Santa Barbara” prix fixe menu nightly for a relatively scant price of $50. (And before you start casting aspersions of elitism, that’s for FOUR courses—of DOWNEY’S cuisine!) On a recent, packed weeknight (definitely a good idea to hit OpenTable.com for a rezzy), I was treated to a starter course of Smokehouse Scallops with avocado, chiles, lime & cilantro—so many flavors, and so impeccable. A Butternut Squash Soup with blanched cranberries soothed to the diner’s soul

next. (I heard a typically despondent teen at the next table perk up and actually gush: “Wow, that’s like the best thing I’ve ever eaten,” much to the surprise of his parents.) I have it on good authority that Chef John Downey is a master at preparing poultry, and the Shelton Farms Duck with Cabernet Sauce that floated to the table next was even more proof. You have not had duck (nor squab, nor pheasant, et. al.) until you’ve had it here. Period. Feeling cozy in the afterglow of the duck, the dessert trolley rolled over and with much

consternation in trying to decide, I went with the Chestnut & Apricot Creme Torte, dusted in chocolate. (I would need another page to describe that one, so I’ll leave it up to your imagination—and it may need to remain there if you don’t try it before the season’s over...) That said, the menu changes often, owing to John Downey actually living up to the claim of “seasonality” and “locally-produced” for his ingredients. Nice to know that living well can still be done within a budget.

—MIChAEL BAUM

The Budget for Excellence

remarkable flavorscombine in the lobster

Salad at Downey’s

ThE BEST IS STILL IN RANgE AT DOWNEY’S

LUNCH | DINNER | COCKTAILS | PRIVATE DINING

pizza bar | wine bar | full bar

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

lunch | dinner | take-out

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Silly Beverage Gadgetry part one

I was looking through the online catalog of a potential wine trinket purveyor and discovered several items that I vow we’ll never sell here at the shop.

the first was called the wine lock. Boasting solid stainless steel construction, this accessory is attached to the top of a bottle, covers the capsule and has a four digit combination that only the “authorized” drinker can access in order to remove it. as the poorly-written ad says:“Keep the grape safe with this ingenious wine lock! Worried about somebody stealing a crafty swig of your favourite Burgundy? Purloining a nip of your precious plonk? Well worry no longer, because with the Wine Lock the bottle’s contents are kept safe just for you. Gone are the days when you had to use a magic marker pen to calculate how much of the wine had gone missing, or stick a ‘Hands Off ’ post-it to the bottle neck, because today you can use this elegantly designed and completely secure device.” any collector who wants to protect his/her beloved, precious and irreplaceable bottlings isn’t going to slap a cumbersome metal door knob onto each rarity: sure, we’ve all heard the horror stories of a spouse plundering a cellar and popping the cork on a $500 cult wine while munching doritos and guacamole during “dancing with the Stars,” but attaching a $25 hunk of metal that would look more appropriate on a gym locker is hardly a brilliant alternative. a written warning on a post-It note taped to a bottle is

more chic, sensibly-priced as well as less symbolically blunt. the same website also touted a contraption called the Booze Belly, which is essentially a refillable, soft vinyl pouch

that you can attach to your waist and fill with up to 750 milliliters of your favorite libation. It’s equipped with a ten inch hose, presumably to drink straight out of or to fill glasses with (not included). the website points out the

many marvelous attributes of the Booze Belly:

Sleek and comfortable · One size fits all waistband · Great for sporting events, ·

concerts, work. Yes, it’s great to fill up your very own hidden, malleable flask so that you can imbibe your favorite Chardonnay…at WorK! I have to make sure the staff doesn’t find out about this… —Bob Wesley, owner of the Winehound Wine Shop in Santa Barbara.

f i r s t s

Clay Holdren makes no apolo-gies. “You need a knife and fork to eat our burger,” he says with

a knowing grin. The plate arrives, and it becomes abundantly clear that Clay isn’t kid-ding. A mountain of grilled onions and mushroom rise above the glistening burger, which is resting on a tomato that is on top of a brioche bun. There’s no cheese. No catsup. No “special sauce.” The meat takes cen-ter stage, as it should, being Ameri-can-farmed Kobe beef from Snake River Farms in Idaho. “Sure, we could have a regular burger,” says Clay. “But Kobe is a step above in quality, which is what we

want with all our food.” Some customers do order it with cheese and other trimmings, but they aren’t essential. One thing that it does pair well with is a glass of Beck-man Vineyards Syrah, which has just enough of a pepper finish to stand up to the savory Kobe flavors. If you’re not a wine person then a stiff Kettle One and olive martini might do the trick. “You don’t have to hide the flavor of the Kobe,” says Holdren chef Juan Leon, “just cook it and eat it.” No apologies needed. --By Julia McHugh

Holdren’s Santa Barbara 512 State St., 965-3363. www.holdrens.com/sb

Dream Burger

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

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

1325 State StreetNext to the Arlington Theatre

Open Daily 966-9676www.opalrestaurantandbar.com

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

Private Banquet Roomwith Custom Menus Catering * Take-out


fascinating football stat: over 13 million pounds of guacamole was devoured on last year’s Superbowl Sunday. not that

there’s anything wrong with that. But for a more original, crowd-pleasing Bowl party, the catering department at Whole Foods Market has some unexpected plays, from nibbles to all-natural meals. If your style is casual, stick with the classics. order a custom sandwich platter where you can make your own with an assortment of sliced roasted turkey, Black forest ham, roast beef and cheeses. or chicken wings with an assortment of sauces from mild to hot. pizzas are available as take-and-bake (buy 1 get 1 free on Sundays; equal or lesser value) or hot at the pizza station ($3 off on fridays). for a more upscale shindig, you’ll score big with seafood lovers by serving crab cakes with basil pesto aioli, a zesty shrimp cocktail platter or scrumptious sushi assortment. the smoked salmon platter is truly gourmet. the Connoisseur Cheese platter contains Guilloteau fromage d’affinois, robusto, drunken Goat, Cypress Grove humboldt fog, aged Wisconsin

Cheddar and Campo montalban. Got vegetarians? Get crudités to start: Whole foods’ garden-fresh assorted vegetable platter includes celery, broccoli, carrots, cauliflower, cucumber, bell pepper and cherry tomatoes. the vegan bruschetta tray comes with a variety of tempting toppings, while the homemade spinach artichoke dip is served in a sourdough bowl with sliced baguette. don’t forget dessert! the vegetarian Chocolate Lovers party platter has enough brownies and cookies to win over the most die-hard chocolate fan. Whole foods also carries the largest selection of beers in the area, with locally made brews, micro-brews, Belgium style, gluten-free, imports and rare domestics. —Teri Breier

Contact your area store for availability of items. Special offers valid at Whole Foods Market Santa Barbara location only; subject to change at any time. Pre-order party platters online at wholefoodsmarket.com/shop. Order pizza (pickup only) at (805) 837-6959. Whole Foods Market is located at 3761 State St.

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Take advantage of the local lobster bounty this winter with this easy to make Lobster Stew. Santa Barbara Fish Market offers a daily catch of fresh spiny lobsters from local waters making for the perfect special dinner or party dish.

2 large lobsters, about 4 pounds total, cooked (approximately 4 cups lobster meat) butter 6 cups milk 2 cups heavy cream salt, pepper, and paprika dash dry sherry, as desired, for flavor, optional fresh chopped parsley or green onions for garnish

remove meat from cooked lobsters. Cut meat into cubes and fry in a generous amount of butter (4 to 6 tablespoons) until very lightly browned (be careful not to burn the butter, or use clarified butter). heat milk; add to lobster meat and cook slowly for 5 to 10 minutes. add heavy cream and bring just to the boiling point. add salt and pepper to taste and a little paprika for color. If desired, stir in a dash of sherry for extra flavor. Garnish with sliced green onions or chopped parsley as desired. Serves 6. [Wine Pairing: Brander Sauvignon Blanc is a favorite among local chefs when serving shellfish. the crisp notes and finish add to the rich flavors of the lobster. Champagne also works well.]

f i r s t s

rainy DayLobster stew

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

Step into delicious...

Open Daily 11-52923 Grand Avenue, Los Olivos805.691.1020www.consiliencewines.com

Focusing loosely

on Rhône wine varietals.


Diana [email protected]

p: 805.259.3141 | f: 805.259.4278

1111 Chapala Street, Suite 100Santa Barbara, CA 93101

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

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

BEFORE THERE WAS GREENTHERE WAS INDIGO . . .

SELLING NATURAL PRODUCTSFOR OVER 25 YEARS

HOME FURNISHINGS • ANTIQUES • INTERIOR DESIGN1323 State Street Santa Barbara California 93101 805 962-6909 www.indigointeriors.com

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BY LEE

Indigo.F&H_10.2011 10/20/11 3:01 PM Page 1


This trifle makes an elegant and delicious make-ahead dessert. Store bought pound cake makes it deceptively simple. (Serves 6-8)

2 10 oz. frozen pound cakes, thawed, and cut into 3/4” slices 5 large egg yolks 1/4 cup water 1/3 cup confectioners’ sugar, plus 2 tablespoons, divided 3 cups cold whipping cream 8 oz. good quality bittersweet chocolate (60-70%) chopped 1 1/4 cups canned pumpkin 1 1/2 teaspoons pumpkin pie spice 2 tablespoons brown sugar 2 tablespoons Bourbon (optional) Fresh raspberries or shaved chocolate, for garnish

Set the bowl of an electric mixer over a saucepan of shallow simmering water. Whisk yolks, water, and confectioners’ sugar in the bowl until very frothy and beginning to thicken, about 5 minutes. Remove from heat and beat with an electric mixer for 3 minutes, until thickened. Place a small glass bowl over the simmer-ing water. Melt chocolate in the bowl. Remove from heat and let cool slightly. Divide egg mixture into two medium bowls. Stir cooled chocolate into one bowl. In the other bowl stir the pumpkin, pumpkin pie spice, and brown sugar. Beat whipping cream and 2 tablespoons confec-tioners’ sugar at high speed until stiff peaks form. Fold 1 1/2 cups whipped cream into the chocolate mixture, and 1 1/2 cups into the pumpkin mixture. Place a layer of pound cake into the bottom of a trifle dish, large bowl, or individual dishes. Brush with a little Bourbon. Spoon a 1” layer of pumpkin mousse over the cake. Top with a second layer of cake. Brush with Bourbon. Spoon a 1” layer of chocolate mousse. Top with a third layer of cake and again brush with Bourbon. Top with whipped cream and garnish. Chill overnight.

Marina Delio is a food blogger, photographer and mom living in Santa Barbara. Her blog is Yummy-MummyKitchen.com

f i r s t s

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

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

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

—FOOD AND WINE MAGAZINE

28 POINTS FOOD28 POINTS SERVICE

2011

~Examples from our daily changing menu~

LOBSTER SALADwith Asparagus, Sundried Tomatoes, Olives & Basil

LOCAL SEABASS with Fricassee of Artichokes, Peas & Meyer Lemon

GRILLED DUCK with Fresh Mango Chutney & Ginger Sauce

GRILLED LAMB LOINwith Wild Mushrooms, Green Beans & Rosemary

Winter delightPumpkin and Chocolate Mousse Trifle

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

Private Parties Banquets Local Wines by the Glass

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

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

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

—Zagat 2008

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

inside or on an old-fashioned heated verandah outside.

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

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

Food Decor Service Cost 25 20 24 $42


ron tice, owner of Santa Barbara Guiding Co., has been in the hospitality industry for over 25 years. his experience with established high-end resorts such as San Ysidro ranch and four Seasons Biltmore, and most recently, as the manager of opal

restaurant and Bar, has polished his service skills to a fine edge. at the same time, tice has honed his skills as a professional wilderness guide, taking his customers on every thing from a simple art walk to a five-day excursion in the Sierras, the Channel Islands and the high deserts. So it makes sense that tice is an expert at blending his two talents, and that his private SUVI want to give the dinner trips to the wine country are a huge success. I’ve been hiking and exploring the Santa Barbara wilderness for years,” says tice. “my passion is sharing my favorite waterfalls, meadows, wineries and restaurants with those who are interested in learning more about this beautiful town.” tice’s goal is to provide a gourmet atmosphere in as many environments and situations as possible. typical custom wine tours usually start at the hotel or residence of the customer. a quick pass by of local landmarks and then up to the wine country for several hours of winery tours, tasting and food pairing. the menus are carefully planned in advance with farm fresh produce, meats, local fish and of course the perfect wine for every course. dramatic

tables are set with linins and china wherever the customer chooses. In a barn, next to a stream or right in the middle of the vineyard. the smell of sizzling mushrooms, shallots and garlic prelude to the wild mushroom, herb and goat cheese crepes with a lemon beurre blanc as a first course. the main course might be a pan seared wild Sockeye salmon on citrus couscous with baby heirloom tomatoes, capers, garlic herbs and blood orange olive oil. dessert might feature a buttermilk panna cota with orange cardamom short bread and fresh berries served by candle light, complete with a drizzling of port wine reduction and strawberry consommé. after seven hours of site seeing, wine tasting and dining in the wild, customers are delivered to their door. “the environment could be controlled, such as a restaurant, or uncontrolled such as high mountain wilderness. either way, I want my guests to feel comfortable and care free,” says tice. “It’s my job to give them a one-of-a-kind tour with whatever situation they choose.” —Kris Williams

For more information on custom wine tours, day hikes and other guided trips, contact the Santa Barbara Guiding Co. at www.sbguidingcompany.com or call 805-455-6929

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For the holidays and beyond…

1 2008 Au Bon Climat Pinot Noir “Isabelle” Vivid ruby. a

heady, sexy bouquet displays scents of red fruit preserves, incense and potpourri. pure, sweet and precise red fruit and floral pastille flavors are seamless and silken in texture, with a subtle smoky quality in the background. extremely suave, with excellent finishing cut and lingering notes of wild strawberry and allspice.

2 2009 Jaffurs Santa Barbara County Syrah

Supple and harmonious, delivering a pleasing mix of berry, spice, cedar and mineral flavors. full-bodied, fleshy and layered, this is complete and approachable, yet sure to gain. more than a sum of its parts, it is dark and rich. this year’s vintage has a little petite Syrah blended in to add power and complexity.

3Consilience Syrah SB County 2006 featuring a dark

purple and ruby hue, this wine is deeply colored with great finesse and elegance. red currant, cassis, ripe raspberry, black cherry and plum aromas wrapped in a beautiful bouquet of vanilla, coffee, spice and herb. full-bodied and rich, this wine is showing great concentration on the palate with ripe strawberry, raspberry, currant, mint and licorice on the attack, slowly transitioning into a great structure of velvety tannin and bright acidity on the mid-palate, which finishes with a long and balanced aftertaste. Very impressive.

42007 Carr Syrah Morehouse Vineyard one of

the last vineyards in the area to plant the Syrah durell clone, the wine has a full-bodied taste with hints of raspberry, blueberry, plumb, cured meat and spice. the finish features smooth textures with ripe, firm tannins and a juicy mid-palate.

5Vita Nova Reservatum (Merlot Blend) 2000 a complex

and mature merlot blend with layers of black cherry, tar and tobacco.

62008 Foxen “Toasted Rope” Syrah a blend of 84% Syrah and 16%

Viognier, the 2008 Syrah toasted rope exhibits a medium ruby color (more like Grenache than Syrah) as well as a big, sweet bouquet of honeysuckle, tropical flora, and candied cherry and black currant-like fruit. the texture is silky, full-bodied, opulent and lush.

7 PIOCHO 2008 this wine is slowly over the years becoming more of a merlot

based wine. merlot is judiciously blended with other Bordeaux varietals to make the most approachable wine. the wine is matured in all taransaud french oak barrels for 24 months, stirred in barrel and racked three times before bottling. the bouquet leaps out of the glass with dark fruits, blackberries, cassis, toasty vanilla and an earthiness that develops nicely in the glass. the palate is all encompassing, defined rich and round with soft tannins and an appealing balance with a mouth- watering velvety finish. there are layers of fine wood and grape tannins that balance with the red and black fruit flavors and provide the framework for the long and intense finish.

8Bozzano Merlot 2005 dark cassis and currant jam lead into berry

cobbler a la mode. the texture is velvety, and there is a hint of roasted coffee on the finish.

9The 2009 3CV BANK happy Canyon of Santa Barbara is one of two

estate proprietary blend; BanK is comprised of 35% Cabernet franc, 17% Cabernet Sauvignon, 9% merlot, 17% petit Verdot, 9% Syrah, and 13% malbec. the wine is deeply colored, it literally coats the glass as you swirl and the aromas released are resoundingly Bordelaise with a hint of ripe plums and earthiness. the mouth feel is strong and savory demanding the table with perfect pairings being wood grilled meats, spicy sausages, and game birds. the Syrah is just noticeable a touch that brings these young aggressive BdX varietals into line. While this is a great value wine adherents and cognoscenti who are patient will be rewarded; this wine will improve and develop with three to five years of bottle age.

102008 Buoni Anni, Santa Barbara County (350

Cases Produced this is classic Sangiovese in all of its varietally complex glory. We set out to make a wine more like rosso de montalcino dry, lean and complex. the typical Sangiovese aromas of spice and violets are here; complemented by ripe, earthy currants and black cherry. the wine has a wonderful silky texture. the tannins and firm acidity are present but integrated. even though we are growing in one of the cooler climates in California we still get fully physiological mature grapes. the firm but benevolent framework means its drinkable

now, as the acidity and smooth tannins have resolved after two years in large neutral french oak puncheons.

112007 Piedrasassi “Mr Smith” Syrah from the

spectacular vineyards on the west side of paso robles, winemaker Justin Smith has produced a winner. the wine exhibits aromas of acacia flowers, crushed rocks, blueberries, and blackberries, a beautiful, well-delineated, vibrant mouth feel, and refreshing, zesty length. It should drink well for 10-12 years.

12Rusack Syrah, Ballard Canyon Estate 2007 90 points

this wine is the essence of strong food pairing ability. hints of berry, pepper, sage and loamy earth flavors, gaining body and length. ends chewy. perfect with grilled meats and savory winter stews. drink now through 2015.

13Margerum M5 five Grapes eleven Vineyards, one Wine…m5 is

always all about Grenache and, as it is every year. a flavor balance of tobacco, smoke, leather, earthy, Grenache, Counoise, mourvèdre, Cinsault based components with the bombastic, dark, black, licorice, plum, fruity, tannic, bold, intense ripe, full-bodied Syrah. Light ruby red in color with red licorice, lean and dry, it’s like a 2007 rhone with good acidity and not as fruity as m5 often is. the wine is persistent and still very young. the m5 mission statement: m5 is a wine that is from a thought a blend that is an amalgamation of memories, both distant and recent, of wines that m5 maker doug margerum tasted and loved the past thirty-three years.

14CHUKKER 09 Chukker comes around (as the name implies) each year

as the perfect wine for the season. Chukker is inspired by the great Chinon and Bourgueil wine from the Loire Valley that are served cool and consumed mostly in paris bistros. this year’s Chukker is a blend of estate grown stainless steel fermented (one- third whole cluster) Cabernet franc, merlot, and Cabernet Sauvignon, with a very little Syrah added in just for fun. It is not Beaujolais nouveau (that november release date is just too early) but it is fresh and delicious. Chukker is a wine like no other - fun, fruity, young, dashing, drinks great, and is inexpensive. Chukker is a new spring tradition. Chukker is wine’s answer to spring fashion: trendy, seasonal, red, hip, and tasty.

152005 Clendenen Family Vineyards Petite Verdot

this wine comes from a vineyard that Jim Clendenen established on leased land at Bien nacido in 1994 and 2000. though long thought of as a blending grape of little significance in Bordeaux, it is far and away the

A SELECTION OF LOCAL wINES yOU JUST HAVE TO HAVE IN yOUR CELLAR.


most successful of the Bordeaux family in the Santa maria Valley. Clendenen uses a slow, long, complete extraction fermentation in small open cuvees. It possesses moderate tannins, generous dark berry fruit, and lovely length. generous dark berry fruit, and lovely length.

16Gainey Vineyards Pinot Noir Santa Rita Hills 2006. aromas of

ripe red cherries and exotic spices lead off with hints of earthiness and floral violets. a tiny touch of citrus zest tanginess and mint leaves also emerge as you explore this wine further. the taste has concentrated flavors of ripe red cherry along with other red fruits and the same exotic spice found on the nose are evenly layered over earthy notes and a touch of oak.

17Evening Land Santa Rita Hills Pinot Noir a rich blend

of evening Land’s estate vineyards and the new Kessler hawk Vineyard planted on highway 246. the aromas of ripe stone fruits mingle with mineral, salty and minty blackberry flavors and finishes with balanced acidity.

18Cosecha de se proia 2007 a sensational blend…that utilized whole

clusters in the winemaking process, this deep ruby and plum-colored wine initially screams kirsch liqueur in the nose, but as it sits in the glass, raspberry, licorice, and lavender aromas emerge. the aromatic complexity is matched by a wine boasting splendid concentration, medium to full- bodied flavors, beautiful purity, and a silky, seductive texture.

19Flying Goat Cellars 2006 Pinot Noir the color is the first to

impress, with its dark red color and deep crimson overtones. the nose is also dark black cherries and blackberries, a bit of bramble and hints of vanilla and chocolate mint swirling with leather nuances. the wine glides across the palate from entry to finish with rich dark berry fruit, traces of forest floor, young dusty tannins and a complex and layered mid-palate. not as lean as many Sta. rita hills wines, the 2006 “dijon” features lots of fruit and sophisticated gradations of acid and tannin. definitely this is a food wine, particularly in the cold evenings of autumn and winter, where the wine shines with stews and meaty dishes with rich sauces.

20 Beckman Syrah Block Six 2008 Block Six was the first section

of their purisima mountain Vineyard to be farmed biodynamically, a process that began in 2002. from its head-turning aromas of blackberry, plum, sandalwood, smoke and white flowers to its flavors of plum, blackberry, charred meat, minerals and dark chocolate, this is a complete and complex expression of Syrah with a great tannin structure.

Wines can be found at the WInehoUnd, 1221 Chapala St. 805-845-5247. WIne CaSK, 813 Anacapa St. 805-966-9463. Downtown Santa Barbara.

805.965.7985 phonewww.carrwinery.com

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If the farming life is in the blood, then tutti frutti farms owner Chris Cadwell could have seen it coming. the sixth-generation Carpinteria native always had a penchant for growing his own, nurtured by memories

of his grandfather’s citrus and avocado orchards. the gene may have skipped a generation, but for Chris, a young grandfather himself now, farming seems to have chosen him. tutti frutti, from Italian for “all fruits,” began in the late 80’s with the planting of a few exotic fruit trees. Chris, along with his wife and partner Cornelia, planted cherimoya and blood orange trees on the resurrected, fourteen-acre family parcel in Carpinteria. “We grew vegetables just to have some kind of harvest until the tree fruit was ready. We got hooked on having really good, fresh food to eat.” Since then, tutti frutti has grown to 300 acres, “just above small,” according to Chris. Located in Lompoc, where the couple lives full time, the operation is very much a family affair. the toddlers who helped pull garlic out of the ground during the Carpinteria days are all grown up, and now help sell at farmer’s markets in Ventura, hollywood, Santa monica, among others, as well as the tuesday and Saturday markets in Santa Barbara. daughter Clara carries the torch as an educator of agriculture and farming in Los angeles public schools. the father/daughter team was recently featured on a guest panel of farmers and their children, discussing ways the family tradition will continue into the future, plus views on farming practices for upcoming generations. While the education component is important to the legacy farmer, Chris is also the kind of guy who just likes doing what he’s told can’t be done. Last october, tutti frutti took on the challenge to feed 650,000 elementary school kids heirloom tomatoes as part of their lunch program. he believes kids should have access to good, quality food, and not necessarily at a high cost. “public schools managed get rid of all the soda dispensers, and that was a step in the right direction.” tutti frutti plans to continue their foray into developing healthy, affordable lunch programs for children in many communities. all good farming starts with the seed, and Chris is impassioned about the quality and sources of the seeds he selects. anyone who has tasted tutti frutti produce won’t be at all surprised at his credo: “It’s all about the flavor.” Back when produce was grown for durability to travel long distances, the flavor component often suffered. as modern seed companies develop varieties that look as good as they taste, local produce growers like tutti frutti are taking advantage of their advances. the resurrection of flavor is not lost on restaurant chefs and market buyers. tutti frutti provides weekly deliveries to some of the region’s finest restaurants, including Bouchon, pane e Vino, roy, and emilio’s. “Santa Barbara is into good produce, and is all about supporting local farmers,” says Chris. meeting yet another challenge, tutti frutti was the first grower to supply the big-chain

HOMe GROwNBy VIcTorIa Woodard harVEy PhoTo By ElIoT croWlEy


grocery stores with locally grown, organic produce. Winter squash, cherry and heirloom tomatoes, kale, corn, plus other bounties of the fields can be found in local Vons, Gelson’s, Safeway, and Whole foods stores. Since tutti frutti’s first season back in 1988, growing produce on this large a scale has gotten easier for small farms. It’s still hard work, but consumer demand, better communication among independent farmers, and increased public awareness all work in favor of farms like tutti frutti. “there are more studies going on now, more funding for experimentation of solar options and alternative fuels,” Chris says. Still, when asked about plans to increase the farm’s volume of produce, Chris is modest. “We hit the right spot. We’ll keep on with our big projects, but we are comfortable right where we are.”

A winter salad recipe from Santa Barbara, Calif-based home cook and food blogger, Carol Sacks. Her site, in medias recipe,

can be found at www.inmediasrecipe.com

Toasted Farro Salad with Leeks, English Peas, Corn and Burrata (4-6 servings) 1 cup farro, rinsed and drained 4 1/4 cups water 3/4 cup leeks, finely chopped (one medium leek) Rinse, peel off the hard parts and use the light green and white parts. 3-4 Tablespoons olive oil 1 cup English peas, removed from their shells 1 cup white corn (1 cobs if using fresh or frozen) zest of one lemon (if you can find Meyer Lemons, use them) 2 teaspoons lemon juice 1-2 teaspoons salt ¼ teaspoon pepper (to taste) 1 Tablespoon finely chopped chives 1 large ball of Burrata cheese or very fresh mozzarella cheese

Preheat oven to 350 degrees. Wash farro, drain well and then spread it out on a cookie sheet. Toast in the oven for 15 minutes. While the grains are toasting, in a medium-sized saucepan, bring 4 cups of water and ¼ tea-

spoon of salt to a boil. After 15 minutes, re-move the baking sheet with the farro from the oven. Using a spatula, carefully transfer the farro to the boiling water. Leave the saucepan uncovered and cook on a low boil. Farro cooks in about 25-30 minutes; begin checking for doneness at 25 minutes. Once cooked, drain if necessary and then transfer the farro to a large bowl. While the farro is cooking, saute the leeks in 1 Tablespoon olive oil over me-dium heat until soft; about 5 minutes. Add a sprinkle of salt to the leeks while cooking to flavor them. Combine the corn and shelled peas in a microwavable bowl. Add ¼ cup water, cover tightly with plastic wrap, and then prick the plastic in a few places. Cook the vegetables in the microwave for 1-2 minutes. Microwaves vary, so it may take slightly longer. But, this is a “flash” cook – you want the vegetables slightly underdone. Drain the corn and peas and add to the bowl with the cooked faro. Add the cooked leeks to the bowl of farro as well. Mix 2 Tbs of good olive oil, lemon zest, lemon juice, 1 teaspoon salt and pepper together and then pour over the farro, stirring lightly with a fork until the dressing is mixed in. Taste and adjust seasoning if needed (you may prefer more lemon juice at this point or more salt and pepper) and serve -- or cover and refrigerate until serving. To serve, put a dollop of Burrata cheese on each portion and a sprinkle of chives.

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

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Hands down, the appetizers and side dish-es—as well as entrées and desserts—that have nuts are the most popular on our menu. and, like listening to the rolling

Stones song “Start me Up” without the legendary drummer Charlie Watts setting the pace, nuts with-out chocolate rarely make it into my mouth. It’s the contrast in consistency, the balance and the satisfy-ing crunch that nuts give to so many recipes that make them one of my favorite additions. fresh, fat cashews served alongside good cheeses are one of the simple ways I like to serve nuts. toasted candied pecans and walnuts in salads, Gorgonzola and Walnut foccacia, Basil pesto with pine nuts, or Cilantro pesto with peanuts, Sun dried tomato and pine nut Crusted Salmon filets, Caramel fondue with farm fresh apples and toasted almonds to dip into, pistachio Chocolate Biscotti, as well as peanuts in many of our asian recipes, coconut in the rock Shrimp Lollipops, truffles…the beat goes on and nuts rock the menu. here are some favorites.

Caramel Fondue with Applesand Toasted AlmondsI first had this at a Fall Harvest country faire in Springfield, Illinois. I still serve it every fall and winter; it’s a simple, magic combo that never fails to get a great response. Perfect to set out after dinner—the secret to the caramel fondue is very unusual.

CarameL SaUCe2 cans sweetened condensed milk1/2 cup heavy cream1 cup whole raw almonds12 apples, a variety from farmer’smarketput the whole, unopened cans of sweetened condensed milk in a small pot, cover them with water and boil for three hours (really). do not forget to check on them and keep them covered with water (set a timer to remind yourself). Just add water once in a while and let it boil away. meanwhile, halve, core and cut the apples into wedges. dip apple slices in an ascorbic acid solution (such as fruit fresh) or lemon juice to keep from browning. arrange sliced apples on serving platter and add other types of fruit, such as grapes, as desired. refrigerate until ready to serve. Coarsely chop the almonds and toast them in the oven at 350° until the whites are golden and they become fragrant. after 3 hours remove the cans from the pot with tongs. Let them sit a few minutes, and then open the cans and scrape the contents out with a rubber spatula into a nice copper double boiler or a small fondue pot. Whisk in the cream and serve warm with the apple wedges and toasted almonds.

Sautéed Halibutwith Pecan Shallot Topping(Makes 4 servings)4 (1-1/4-inch-thick) pieces halibutfillet (6 oz. each), skinned3 tablespoons olive oil1 cup chopped shallot (6 oz.)

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1/2 cup pecans (2 oz.), chopped1/2 tb. unsalted butter1/2 tsp. finely grated fresh lemon zest2 tb. finely chopped freshflat-leaf parsleyaccompaniment: lemon wedges

pat halibut dry and season with salt and pepper. heat 2 tablespoons oil in a 12- inch heavy skillet over moderately high heat until hot, but not smoking, then sauté fish, turning once, until golden and just cooked through (4 to 6 minutes total). transfer to plates and keep warm, loosely covered with foil. add remaining tablespoon oil to skillet and cook shallot over moderate heat, stirring occasionally, until pale golden, 3 to 4 minutes. add pecans and sauté over moderately high heat, stirring, until fragrant and a shade darker, about 3 minutes. add butter and stir until melted. remove skillet from heat and stir in zest, parsley, and salt and pepper to taste. Sprinkle pecan shallot topping over fish. Cilantro Pesto(Yield 3 cups)This is an easy dip for iced shrimp & crab claws, great on pizzas with red onions, Queso Fresco & Manchego Spanish cheese. The cilantro holds its vibrant color well. The flavors compliment grilled chicken and make a great sidekick for black beans and rice.

process in a food processor:4 cups cilantro, rinsed with thickstems removed2/3 cup roasted peanuts2 cloves garlic, chopped2 jalapenos, chopped6 green onions, chopped

then add:2 tb. fish sauce2/3 cup lime juice or lemon juice1/2 cup peanut oil

refrigerate until needed, holds best in a small zip-loc baggie or in a bowl with a film of plastic wrap touching the surface.

Crostini with Blue Cheese, Honeyand Hazelnuts(Makes 4 to 6 servings)These little toasts are nice before dinner or alongsidea green salad.12 1/3-inch-thick diagonalbaguette slices3 oz. blue cheese, room temp.1/2 cup hazelnuts, toasted, husked,coarsely choppedFarmers Market honeypreheat oven to 400°f. place baguette slicesin single layer on baking sheet. toast in ovenuntil golden, about 8 minutes. (Can be made4 hours ahead.)

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f o o d & h o m e 3 7

Spread blue cheese on baguette slices. Sprinkle hazelnuts over each. drizzle each slice lightly with honey.

Candied Pecan or Walnuts for SaladsThese will keep well out of refrigeration a week or more. The pecans go well with goat cheese or feta cheese and dried cherries in a nice, young salad mix. The walnuts with pears and a blue cheese are also a classic.

1 egg white1/2 cup sugarpinch salt & cayenne4-1/2 cups whole pecans or walnuts

In a medium-sized bowl, whisk the egg white into a white foam, toss in the nuts & seasoning and fold together. Spray a sheet pan with vegetable oil and lay out the nuts in a single layer then bake 6 minutes at 375°, flip them around with a spatula & back in the oven until done (fragrant). Leave them whole (no choppy choppy) so that if someone doesn’t like nuts they can pull them out.

Arugula Salad with Manchego,Dried Cherries, and CaramelizedWalnuts(Makes 6 to 8 servings)1/2 cup balsamic vinegar1/2 cup walnut oil3 tb. Champagne vinegar orwhite wine vinegar8 cups arugula1 cup dried cherries6 oz. goat cheese1 cup caramelized walnuts4 large shallots, minced

Boil balsamic vinegar in small saucepan over medium-high heat until syrupy and reduced to 1/4 cup, about 4 minutes. Whisk oil and Champagne vinegar in bowl. Season with salt and pepper. (Can be made 4 hours ahead. Keep at room temperature. rewarm balsamic syrup before using. re-whisk vinaigrette before using.) toss arugula, cherries, walnuts, and shallots in large bowl with enough vinaigrette to coat. Season salad with salt and pepper. mound salad in center of each plate. drizzle balsamic syrup around salads. Sprinkle remaining goat cheese atop salads.

Chestnut and Lobster Soup(Makes 6 servings)1 1-3/4 to 2 pound live lobster3 cups whole milk2 cups (or more) chicken stockor canned low-salt chicken broth1 small bay leaf6 fresh thyme sprigs4 fresh parsley sprigs

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3 cups vacuum-packed chestnuts(15 to 16 oz.)1/4 cup Madeira1 tb. butterminced fresh chives

Cook lobster in pot of boiling salted water until shell turns bright red and meat is opaque in center, about 8 minutes. drain. transfer lobster to large bowl; cool. Working over same bowl to catch juices, twist off claws. Cut off tail. Cut lobster meat from shells. reserve shells; scrape out green tomalley and discard. Cut meat into 1/2-inch pieces; cover and chill. Bring milk, 2 cups stock, bay leaf, thyme, parsley, and lobster shells with any accumulated juices to simmer in heavy large saucepan. Cover; simmer 10 minutes. Strain into large bowl. return strained liquid to pan. add chestnuts; bring to boil. reduce heat; simmer uncovered until tender, stirring occasionally, about 15 minutes. Working in batches, puree soup in blender. (Lobster and soup can be made 1 day ahead. Cover separately; chill.) Bring soup to simmer. Stir in madeira. thin with more stock, if necessary, and stir until heated through. Season with salt and pepper. meanwhile, melt butter in small skillet over medium heat. add lobster meat; sauté 1 minute to heat through. Ladle soup into bowls. top with lobster meat. Sprinkle with minced fresh chives and serve.

Chocolate Truffles withPecans and Dried Cranberries(Makes 36)Make these ahead if you like (they will keep for a week in the fridge) or make them on a whim, since the recipe is so easy.

3/4 cup whipping cream6 tb. (3/4 stick) unsalted butter2 tb. light corn syrup3 tb. frozen concentrated cranberryjuice cocktail, thawed12 oz. bittersweet (not unsweetened) orsemisweet chocolate, chopped1/2 cup dried cranberries1/2 cup pecans, toasted,coarsely choppedpowdered sugar (optional)Unsweetened cocoa powder (optional)

Stir cream, butter, syrup, and cranberry concentrate in heavy large saucepan over medium- high heat until mixture comes to boil. remove from heat. add chocolate and whisk until melted. mix in cranberries and pecans. pour truffle mixture into 11 x 7-inch glass dish. freeze until firm, about 50 minutes. Cut truffle mixture into 36 portions. Lift each out and roll between palms into round. place on baking sheet. roll truffles in powdered sugar or cocoa powder. Cover and chill up to 1 week. Serve cold.

C O O K I N G A T H O M E(continued)


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Venison Sausage Stuffed MushroomsNew Zealand Rack of LambSautéed Medallions of Rabbit

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No oNe really kNows who iNveNted the fish taco. it could go back thousands of years to when indigenous North american peoples first wrapped the plentiful offshore catch into stone-ground-corn tortillas. the modern fish taco is said to have been launched in ensenada Mexico, basically because seafood was plentiful and the cost was low. the long-time Baja staple, fish tacos quickly gained popularity after being introduced to southern californians in the 1980s by pioneers like rubio’s and wahoo’s. these savory bites of fried, grilled or sautéed fish cradled in corn tortillas on the menu of many area restaurants make a quick, yet satisfying meal or snack. and hey, you can’t beat the price! here are just a few of our local favorites:

Taco de Pescados~Simple, healthy flavors from the sea

By Teri Breier ~ Photos by Ashley Renee, Barb Fabian and Shelly Vinson

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arch Rock FishDespite his renown as a reality TV personality on Hell’s Kitchen, head chef Scott Leibfried likes to keep things at this year-old “neighborhood joint” simple, flavorful and healthy. His small but mighty fish tacos, available at the perpetual happy hour and weekend lunch, are no exception. Sustainable, lemon vinaigrette-grilled yellowtail is accented with fresh pico de gallo, guacamole, crispy green cabbage, red radish and cilantro atop two corn tortillas. A happy hour must-have. 608 Anacapa St., 805-845-2800. Open daily.

Blue agave The secret culinary weapon of this enduring late-night hangout is head chef Serafin Ruiz, who cheerfully whips up sabor-rich recipes from his native Oaxaca on the Pacific coast of southern Mexico. Serafin’s fish taco entrée blends sustainably-caught salmon, ahi and red snapper sautéed with a touch of salsa fresca, topped with a zesty house-made chipotle aioli and cilantro, sitting on three corn tortillas and served with an organic baby greens salad. A $5 happy hour version with two smaller tortillas is one of Blue Agave’s most popular items. 20 E. Cota St., 805-899-4694. Open daily 4:30pm–2:00am.

The Natural caféOn its website, owner Kelly Brown claims that, among its many vegetarian menu options, this health-conscious eatery serves “the best fish tacos in town.” As proof, The Natural offers a Baja-style contender for the title: fresh ono fillet sautéed with olive and black pepper, served with chunky salsa on two corn tortillas and sprinkled liberally with cheese, shredded carrot, crisp cabbage and lime. Meal (lunch or dinner) includes chips and salsa on the side. Three locations: 508 State St., 805-962-9494; 361 Hitchcock Way, 805-563-1163; 5892 Hollister Ave., Goleta, 805-692-2363. Open daily for lunch and dinner.

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casa BlancaOne of the newer eateries to grace downtown, the shrimp tacos here have a flavor all to their own. Veteran Mexican cuisine chef Onafre Zungia has developed a masterful sauce of roasted tomatoes, garlic, cilantro and citrus that coats the shrimp as they flash grill, giving the dish its smoky finish. Sides include a choice of black or pinto beans, fresh cabbage and house made red rice. The house recommends a margarita as a good pairing. Located at 330 State St in the heart of Old Town.(805) 845-8966.

endless summer Bar~caféSitting on the deck and looking at the boats in the harbor makes for a perfect setting. The tacos start with fresh local halibut (lightly battered, fried and piled up), which gets doused with salsa and lime, then covered with the traditional cabbage, plus homemade guacamole and topped with a tangy jalapeno yogurt sauce. The flavors are lively and a cold beer pairs very well. Other fish taco offerings include shrimp, lobster, Alaskan halibut, sautéed Ahi, salmon and beer battered arctic cod. All tacos are served with sides of Spanish rice, beans and fresh pico de gallo. Open daily for lunch and dinner, 113 Harbor Way, on the breakwater. (805) 564-466.

Los agavesThe minute you walk into this Milpas Street eatery you can smell how serious they are about their food...fish tacos, no exception. Owner Carlos Luna learned his trade in Guadalajara, Mexico and uses a blending of family recipes for his tasty dish. Fresh local or Alaskan halibut, lightly grilled with fresh peppers and mango and then finished with a topping of house-made chipotle cream sauce. Sides include rice and fresh green salad with mango dressing. Luna also recommends the salmon taco served with pineapple and jalapenos. 600 N. Milpas St, (805) 564-2626. Open daily.

WahooOwner Jeff Lauer says the fish they use is all wild, line caught, sashimi grade Wahoo, (hence the name) or Ono as it’s called in Hawaii. Wahoo prepares everything in house, daily. The fish is always grilled and is prepared either grilled mild or spicy Cajun (blackened). The fish tacos come with two soft, locally made corn tortillas, some freshly chopped, crisp cabbage, then topped with a little cheese and either fresh house-made pico de gallo or spicy, fat free roasted pepper cilantro sauce (amazing!). The

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tacos are even more fantastic when paired with their South American style black beans, or our Cajun style white beans (Lauer always recommend half and half), and either seasoned, steamed white rice or vegan brown rice. And of course, an ice cold Pacfico with a squeeze of lime will always complete the meal. Open daily. 511 State St, downtown. (805) 966-1586.

Los arroyo’sSince opening his first store on Anapamu in 1999, Tony Arroyo has made is mark by serving simple, handmade food from the freshest local ingredients. The fish tacos are just that: two handmade corn tortillas topped with fresh cabbage, grilled local halibut and Tony’s secret pepper sauce. Nothing more is needed, except maybe a cold beer or a tangy margarita. Side options include rice and beans, green salad and chips. Two locations: 14 W. Figueroa St, Santa Barbara (805) 962-5541 & 1280 Coast Village Rd, Montecito (805) 969-9059. Full bar in Montecito. Open daily.

Paradise caféMany years ago, the management noted its cooks preparing native Mexican cuisine for their own meals. The fish

tacos and other dishes proved so delicious, they were added to the menu. Paradise’s lunch version boasts Pacific swordfish or local sea bass grilled over oak wood, or authentic, Baja-style fried shrimp, with fresh cilantro and four corn tortillas. Accoutrements like purple and green cabbage, cilantro aioli, any of four house-made salsas (green tomatillo, pico de gallo, avocado or roasted red tomato), black beans and green rice are served on the side. 702 Anacapa St., 805-962-4416. Open daily 11:00am–11:00pm, Sunday brunch 9:00am-3:00pm.

santa Barbara FisHouse Shellfish aficionados, rejoice! The beach-adjacent Santa Barbara FisHouse gives you the option to upgrade your taco from fresh fish (usually halibut, sometimes mahi-mahi, always sustainable) to shrimp ($1 more) or lobster ($2 more). Your filling of choice is sautéed (or grilled upon request) with pico de gallo and garlic on top of two 8” corn tortillas, with crunchy cabbage and the restaurant’s special secret taco sauce. Available at lunch or happy hour only; lunch portion includes avocado and spicy black beans. 101 E. Cabrillo Blvd., 805-966-2112. Open daily.

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has sprawling lawns with invit-ing lounge chairs, a garden area showcasing vines with lovely white flowers, which were the inspiration for the spa’s name. The Inn has a pool with an ocean view, located adjacent to the pool bar. But, the real surprise at this full service inn is their spa Beaumontia for men and women. The entrance is warm and welcoming, and the full service facility has separate dressing rooms for men and women with lockers, and both have entry to the outside Jacuzzi and dry sauna. Both men’s and women’s dressing areas have wonderful rain showers and provide all the amenities needed following your treatments. The sanctuary or waiting

room, as some spas call it, has glowing candles and comfortable easy chairs, and lovely music can be heard throughout the spa. After a Jacuzzi and sauna it is now time for an eighty-minute massage that is done in tandem with a jojoba scalp treatment. Brittany the massage therapist was outstanding and skillfully took me from a state of mind of crazy busy to complete bliss. It was just what the doctor ordered for some relief from a stressful week and provided a very memorable spa experience for me at Spa Beaumontia. I always resist having scalp treatments, I think it’s all about messing up my hair, but I never regret it when I surrender to this particular head massage because it really does dissolve stress while moisturizing the hair and scalp.

The spa menu offers a choice of favorite massages, five select facials, vitalizing hand and foot treatments, and a choice of enhancements. Products used at Beaumontia are the finest skin care products and can be purchased for home use. Visitors are welcome to spend additional time in the Jacuzzi or sauna, or indulge in a pre or post-massage swim in the recreational sized pool located in the hotels garden area. And the dressing area provides everything you need to

put yourself back together again. It’s amazing that this spa is such a well kept secret because it’s the ultimate zone to ease into for a few hours to restore yourself and face the brave new world, relax in the garden for a few moments, or just take a walk on Stearns Wharf and feel the sea breeze blowing through your hair.

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u P C L O S E

GET PErSONAL!

A chAt with coAch And trAiner Liz Groom

By ViCtoriA WooDArD HArVey

Liz Groom knows from her own experience of sweat and burn how best to get her clients to reach their fitness goals. The marathon/triathlon veteran of Iron Man Canada, Boston

Marathon, local Reef and Run, and Nite Moves, is also trained as a USA Triathlon coach. She works outdoors and at indoor training facilities, with clients of all athletic levels, ranging in age from 3 to 82. Certified both as a National Academy of Sports Medicine per-sonal trainer and an American Red Cross Water Safety Instructor, Liz prides herself in developing personal-ized regimens in endurance building and strength training, both on land and in the water. Versatile, enthusiastic and tough, Liz delivers all around.

How do you start your day? My husband boots me out of bed to swim, bike, or run before my 9 a.m. client.

ever consider a job besides this? Early on, I thought I’d be a P.E. teacher.

Greatest motivation in training your clients? My main goal is get-ting people to have a better quality of life. We can’t extend our time here, but we can improve it with fitness and healthy living.

ever turned down a client? I once told a hard-core body builder he needed a different kind of trainer. That training style is not my thing.

Greatest accomplishment? Last year, I joined a girlfriend for the Boston Marathon, which hap-pened to coincide with my fortieth birthday.

recent fun? My family went up north for an annual lakeside trip. We did a Triple Race series: time-trial mountain bike, international distance road triathlon, and a mountain bike sprint distance ride. I was the only girl to do all

three, and that was fun.

Any special diets? It’s not rocket sci-ence. Fruits and vegetables, proteins, watch carb intake, and have even meals. I don’t stress supplements. Eating out seems to be the biggest challenge.

thoughts on early fitness habits? The main thing for even little kids is to have fun while being out-doors. Sports is not a punishment! Kids really learn by having some-one set an example.

your own kids? We have a thir-teen-year-old daughter who hikes and bikes with us. She’s going a more artistic route, with Enchante girls choir, and the junior varsity Marquettes, a bigger, better kind of cheerleading.

What do you do for junior set? Mostly water safety instruction. I strongly believe all kids should be water safe at an early age.

Goals for the senior set? We mainly focus on physical main-tenance, really important for a quality lifestyle. Baby boomers are turning 60, believe it or not.

training approach to runners vs. swimmers? Building the endur-ance and cardiovascular strength is similar, but in water, technique is everything. I really emphasize stroke mechanics with my swim-mers.

Greatest fallacy in fitness train-ing? First, there is no quick fix. Fitness doesn’t come in a bottle. Second, it is not true that long periods of low intensity burn more fat. High-intensity bursts, in fact, burn more fat than hours of walk-ing.

role model? My husband is my inspiration. At 62, his goal is to place in the top ten nationally in the USA Triathlon.

Most underrated fitness tip? Balance is key. Training hard is great, but without a balanced approach, athletes invite injury. No one wants to be out of com-mission due to injury.

Greatest personal achievement? I feel fortunate I’ve been injury-free for as long as I’ve been doing this.

on the horizon? It’s a ways off, but for my forty-fifth birthday, I’d do another Iron Man. If I tell you that then I’ll have to do it, right?

Find out more at befitwithliz.com

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By Gerri frenCH, rD, sAnsuM CLiniC

is it necessary to change my diet if i want to compete in athletic events? Most athletes interested in peak performance will benefit from a wholesome diet. The major difference between sports nutrition and nutrition for others is primarily the need for additional fluid and calories. The specific nutrients that need to be increased should easily be obtained along with the extra calories. Diet can’t replace adequate training, sleep and mental focus but it can provide a competitive edge for some. Because of the increased energy expended or “calories burned” from intense activity, many athletes have a difficult time maintaining their weight with a “whole foods”

type of diet and benefit from “processed” or “pre-digested” food. Examples include shakes and bars made from fruits and juices, protein and vegetable powders, nuts and seeds which provide necessary concentrated calories. The major challenges for athletes will be when and how to fit food into their training and competition days and what to eat before and after exercise. The intensity and duration of activity will determine the amounts of food needed and when to eat them. Temporarily keeping a food and activity journal is an ideal way to learn and understand your body.

Here are the major players:Carbohydrates – the primary fuel source.Carbohydrates are sugars and starches found in foods like bread, cereals, fruits, pasta, milk, fruit juice, honey, and table sugar. Foods with carbohydrates are like kindling in the fire; they burn hot and fast and are quicker to digest than proteins and fats. All carbohydrates break down into glucose that is used for energy for muscles and cells. The body will store carbohydrates as glycogen in the muscle and liver which can be used for energy. If you don’t consume enough carbohydrates, your glycogen stores become depleted which can result in fatigue. Eating carbohydrate foods that you enjoy soon after each workout is recommended. Examples include bananas, dried fruit and whole grain bread products. Healthy sources of complex carbohydrates include beans, whole grains such as oats, quinoa, barley, brown rice), root vegetables (potatoes, sweet potatoes, yams) and all types of winter squash and fruit. These foods contain natural sources of B vitamins, zinc,

magnesium, potassium and chromium. Protein – Competitive endurance athletes and athletes involved in power sports, lifting weights or using heavy equipment need additional protein. This is usually accomplished when eating more food. One function of protein is to make hemoglobin which transports oxygen within the red blood cell. Proteins break down into individual amino acids which we arrange to create the proteins we need such as enzymes and hormones. Protein is found in concentrated amounts in animal foods such as meat, fish, poultry, eggs, cheese and milk. Vegetarian sources include beans, peas, lentils, soy products, nuts and nut butters. Another benefit of protein is that it keeps us feeling fuller for a long time. Eating proteins and fats along with carbohydrates provides more sustained energy. For example, almond butter or cheese with fruit or bread. fats contain concentrated calories needed by athletes. Foods with fats provide fat-soluble vitamins and are part of all cell membranes. Fats add flavor, satisfaction and keep us full for a longer time.

What specific nutrients do competitive athletes need more of?

Vitamin E – found in whole grains, nuts, •wheat germ, quality oils

B complex vitamins – found in whole •grains, whole grain breads and enriched bread products, legumes (beans, lentils, peas), nuts

Iron - found in beef and dark meat of •poultry, beans and enriched grainsA comprehensive multiple vitamin-mineral supplement is also recommended.

T r A I N I N G

The G Spa in Santa Barbara has teamed up with Venus Concept to introduce the latest non-invasive

body contouring technique, Venus Freeze® for cellulite reduction, anti-aging, skin tightening and circumferential reduction. The G Spa is the only spa on the Central Coast offering this cutting-edge advanced technology. Venus Freeze is an all-in-one safe, simple and affordable treatment. Based on the innovative (MP)² Technology, Venus Freeze creates a synergy of magnetic pulses and radio frequency while the dense energy matrix penetrates into multiple layers of the skin, ensuring improved

clinical efficacy and noticeably visible results. Although it is not a substitute for liposuction, this new technology will complement post-liposuction patients and offer less aggressive, non-invasive answers for body shaping and skin tightening. Offering painless and relaxing treatments, Venus Freeze promotes natural skin healing without injuring delicate skin. Results can be achieved in as few as six to eight treatments. —Cynthia Grancourt

Cynthia Grancourt is a freelance health writer and manager for the G Spa in Santa Barbara. www.thegspasb.com.

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Sports nutrition

(continued on page 58)

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M E D I C A L

today’s Robotic Assisted SurgeryQ & A with Dr. Carin Craig, MD, Obstetrics and Gynecology

CARIN CRAIG, MD

is board-certified

by the American

Board of Obstet-

rics and Gynecolo-

gy and completed

a residency in Obstetrics/Gynecology

at the University of Nebraska Medi-

cal Center. Dr. Craig is a member of

the American College of International

Physicians and a Junior Fellow of the

American College of Obstetricians

and Gynecologists. She has published

research articles in Obstetrics & Gyne-

cology and the American Journal of

Perinatology.

Q: How many women will face the prospect of hysterectomy in their lifetime?A: Approximately one-third of all women get a hysterectomy before they turn 60. Hysterectomies are the most common gynecological procedure performed in hospitals, comprising 79% of all the inpatient gynecologic surgeries. Q: What is minimally invasive surgery for a hysterectomy?A: Since the late 1980s, surgeons have been trained in laparoscopy or minimally invasive surgery (MIS) leading to unprecedented patient benefits including reduced blood loss, fewer complications, less scarring and less risk of infection and, probably, the best benefit is: significantly faster recovery time.

Q: What are some of the latest advances in minimally invasive surgery?A: The da Vinci robot is now serving as a phenomenal tool for gynecologists to use in what are considered to be the more challenging surgical procedures. The da Vinci is a state-of-

the-art surgical robotic system that provides the extended capabilities necessary to complete procedures using only a few small incisions. This robot-assisted laparoscopic procedure enables a physician to manipulate the tissues with more dexterity and precision than when performing a standard laparoscopy.

Q: What are the advantages for patients?A: Using the da Vinci robotics system allows a gynecologist to perhaps minimize abdominal incisions resulting in shorter recovery, less pain, less blood loss, and shorter hospital stays. This offers more surgical confidence to patients as they, naturally, can be anxious about procedures and understanding the process may help alleviate some stress.

Q: Where do you notice the most advantage to Robot-assisted surgeries?A: From a surgical standpoint, just about everything is improved. It may be hard to believe, but the surgeon’s view is clearer and less obstructed when using camera vision rather than looking directly into the body. We


have improved depth perception, dexterity and manipulation. In addition to facilitating easier movement, the da Vinci system offers High Definition vision that allows you to see blood vessels and tissues with more accuracy.

Q: Are there any drawbacks to conventional laparoscopy?A: Despite a few advantages, there are still drawbacks to a conventional laparoscopy. With traditional laparoscopy, instruments are harder to manipulate and three dimensional images are viewed in two dimensions which decreases precision, dexterity and control. With the da Vinci, these surgical challenges are minimized and/or eliminated.

Q: What other types of proce-dures can be performed using the da vinci robot?A: The robot is used in cases ranging from gynecologic cancers to fibroids that can be removed without making a large abdominal incision. It can also be used to treat conditions including heavy uterine bleeding, excessive menstrual bleeding, ovarian cysts, endometriosis and uterine prolapse. The da Vinci also provides better access to and removal of lymph nodes — providing surgeons with a better surgical tool for lymphadenectomy compared to open and laparoscopic approaches. In addition, it is used in other key fields such as urology and cardiothoracic surgeries.

Q: Would you recommend this type of surgery for all pa-tients?A: Each case is unique, but I recommend the da Vinci when possible because it allows patients to maximize their quality of life due to a speedier recovery. It is extremely rewarding to watch your patients go home the next day and return to their regular activities within one to two weeks versus what could be months with other methods.

Q: How does the robot help you as a surgeon?

A: It is a misconception that the robot actually does all the work. The robotic cart has as many as four arms that hold the instruments. There is a camera and vision system that allows the three-dimensional imaging and there are instruments that attach to the robot that are controlled by the surgeon’s hands. The surgeon sits at a console and looks through a three-dimensional visualization which allows improved depth perception. The robot interprets your movements and moves the instruments as if you are moving them yourself. The robot can easily access areas that would normally be difficult for the surgeon to reach.

Q: How advanced is the system that you use?A: The third-generation da Vinci robot that we use is a testament to just how advanced the obstetrics/gynecology care is in our community. The robot is an expensive medical instrument so it is not available in many communities our size, and requires special training and certification. I have several years of experience using the system and continue to stay current with surgical procedures to accommodate new technology.

Q: What would you like our readers to understand most about this procedure?A: Virtually everyone will know of a woman who has been or will be faced with the prospect of having a hysterectomy. With the considerations of having less postoperative pain, less recovery time, blood loss reduction, fewer risks of postoperative complications such as infection and a shorter hospital stay, I would encourage readers to consider discussing the da Vinci robot as an option for gynecologic surgery with their physician.

Dr. Craig has completed special training and certification to use the da Vinci robot for minimally invasive OB/GYN surgery. She is proud to practice Obstetrics & Gy-necology at Sansum Clinic at 515 W. Pueblo Street in Santa Barbara.

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D I A G N O S T I C S

The US Preventative Services Task Force or USPSTF did it again: they recently came out against PSA screening for prostate cancer. These are the same

people who set off a firestorm of controversy two years ago leading to Congressional hearings when they changed recommendations for mam-mography in women. Don’t expect Congressio-nal hearings this time, because unlike women, men don’t go to the barricades when their health is threatened. They don’t march or spend much on prostate cancer research either. Anyone sur-prised women live an average of five years longer than men? PSA is a protein made exclusively in the prostate and trace amounts escape into the bloodstream. The level of PSA in the blood indicates prostate size. If it is too high or if it is rising too fast, this can signal a growth (pros-tate cancer) and since the test was introduced about 20 years ago, prostate cancer has had a “downward stage migration” meaning it is being detected earlier in a presumably more curable stage. Indeed, comparing PSA levels is popular topic among certain mature gentlemen. Why did the USPSTF rain on the PSA parade? The answer has to do with the peculiar biology of prostate cancer, which is THE most common internal cancer. Indeed, one in six men will develop prostate cancer at some point in their life. Oddly though, only 3% of men will die of prostate cancer, which means that almost 5 of 6 men diagnosed with prostate cancer will die of something else. That’s the good news. The bad news is that because it is so common, the one in six prostate cancer patients who do die of it make prostate cancer second only to lung cancer as a cancer killer of men. As Dr. Richard Ablin, who discovered PSA put it: “imagine a box with a turtle in it and a box with a rabbit. The rabbit can jump out and run around, the turtle cannot. Most prostate cancers are turtles”. Because PSA doesn’t distinguish the turtles from the rabbits, Dr. Ablin concludes

that PSA should not be used for prostate cancer screening. The problem is, we don’t have a better test. Or as Dr. Arnold Robbins put it, would you play Russian roulette? Russian roulette is an apt metaphor given that about one in six prostate cancers are deadly and aggressive. Where the metaphor breaks down is that if you are fool-ish enough to play Russian roulette and lucky enough to survive, you will be unscathed. Unfor-tunately prostate cancer treatment results in very high rates of both impotence and incontinence, a high price to pay if the treatment was not needed in the first place. But the real controversy centers on whether PSA saves lives. This has been very hard to dem-onstrate. While prostate cancer death rates have fallen since PSA screening began around 20 years ago, a closer look at the data shows that death rates fell in parts of the country and indeed parts of the world such as the UK where PSA screen-ing was not adopted as early as other areas, yet all areas saw a simultaneous drop in death rates. This suggests that improved treatment rather than screening was responsible for the observed lower death rates. In March, 2009, the New England Journal of Medicine published two trials of prostate cancer screening. Both were large, multi-center studies, and both followed men for almost 10 years. The American study found no evidence that PSA screening saved lives. The European study found it did, but not many: 1410 men would have to be screened for 9 years and 48 men would have to be treated to save one life. Of those 48 treated, most would end up inconti-nent, impotent, or both. Many professional bodies including the American College of Physicians, have recom-mended that doctors explain these facts to men and let them decide whether or not to have PSA screening. I see no reason to change this ap-proach. —Dr. DaviD DoDson M.D.

Dr. Dodson is a primary care physician with Sansum Clinic.

Do competitive athletes need more antioxidants?Since athletes take in more oxygen, there is increased oxidation which can cause substances called free radicals to be produced and cause damage to cells. Our bodies produce natural antioxidant defense mechanisms. Athletes who train regularly are able to handle the additional oxidation. It is the weekend warrior type of exerciser that may not be able to tolerate the additional demands on the body; consistency is key.

HydrationAthletes need to drink fluids before, during and after all workouts and events. The golden rule is for athletes to weigh themselves before and after events. Each pound lost is a pint of water needed. Sports drinks may be easier to drink than water and are recommended when workouts or events last for more than 90 minutes, especially in a hot environment. For maximum absorption and to prevent cramps and diarrhea, purchase sports drinks that contain 15–18 gm of carbohydrate in every 8 ounces (about 60 calories). These drinks will contain electrolytes (sodium and potassium) needed for fluid balance and for nerve and muscle function. It is best to experiment with sports drinks during practice instead of on the day of an event.

What should i eat before i compete? The purpose of food before competition is to:

Avoid hunger•Stabilize blood sugar and insulin •

requirementsProvide additional calories and energy •Hydrate•Prevent stomach distress•

High fat and excessive fiber rich foods from whole wheat are usually not well tolerated. However the fiber found in oats, brown rice and sweet potatoes are recommended. The simple carbohydrates found in fruit juice, soda, candy and desserts provide calories without many nutrients but may be beneficial since they are easy to eat or drink. Years ago it was thought that eating these foods before exercise may create spikes in blood sugar, energy and moods, however it is no longer considered to be a major concern. Fresh and dried fruit contains both simple and complex carbohydrates and may be eaten anytime. The many energy bars on the market may provide carbohydrates, proteins, fats and extra nutrients. A consultation with a registered dietitian is always beneficial.

(continued from page 54)

PsA testing:Why men can’t afford to skip it.


The Big Event

By Jenna McCarthy • Photos by Kevin Steele

Santa Barbara Triathlon Turns 30 From world class athletes to local first timers, the event has stood the test of time.

Saying Santa Barbara is a great place for outdoor adventure is like saying water is wet. Thanks to our temperate year-round climate—and let’s face it, incomparable scenery—locals and visitors alike flock to our picturesque shores to enjoy every fitness activity imaginable. Among the most beloved: The Santa Barbara Triathlon, one of the oldest triathlons in the country, currently celebrating its 30th year in operation.


While some people hear the word triathlon and automatically think grueling, punishing pastime reserved for the physically elite, the reality is that participants come in all ages, shapes and sizes. Sure, you’d better be on your game if you’re signing up for the Long Course (a challenging lineup that includes a one-mile ocean swim, a 34-mile bike ride and a 10-mile run). But two separate Sprint Courses—one co-ed and one for women only with a special parent/child division—

feature abbreviated distances (500-yard swim, six-mile bike ride and two-mile run) that draw first-timers out in droves each year. Janet Garufis, President and CEO of Montecito Bank & Trust (MB&T), was among the first-timers at last year’s Sprint Course starting line. “I did not grow up playing sports,” laughs Garufis, 57. She admits to dabbling in—and ultimately quitting—everything from

running to tennis and even walking over the years. “I wanted to be active; I just couldn’t seem to find something I could master.” In 2009, Montecito Bank & Trust signed on as the Triathlon’s Presenting Sponsor. Wanting to support the event in every way, Garufis—who had rediscovered and stuck with running—registered as part of a relay team. First her swimmer dropped out, and then her biker. “I thought to myself, ‘If I was doing the sprint, I wouldn’t have

to count on anyone else,’” explains Garufis. The following year, MB&T inked a deal to partner with the Triathlon for another three years. With the guidance and support of her ultra-marathoner son, Garufis began training. “I hadn’t set

foot in a pool in 20 years, and I had never swum in the ocean,” she explains. “The first time I did it, I truly thought I was going to drown. It was also my first time in a wetsuit and I felt completely claustrophobic.” Garufis stuck with it. On event day, her strategy was simple: Be the last one in the water to avoid the chaos. “For me, it was all about surviving that swim,” she explains. “I wound up doing the entire thing on my back, but I didn’t care. I got through it and I didn’t panic. When I hit the bike it felt so incredible; I had a cool breeze on my face, I was out of the water and I was doing something I actually knew how to do. The run was even better. All I had to do was put one foot in front of the other. I had on all of my MB&T gear and everyone around me—the other athletes and the spectators—were so encouraging and supportive. The whole thing was actually quite magical.” (The now-veteran will be out there again this year, “probably swimming on my back,” she jokes.) The combination of camaraderie, fun and fitness may be why the event consistently sells out, but that’s not what matters most to Joe Coito, who has owned and operated the event since 1995. “The Santa Barbara Triathlon really is about our community,” says Coito, who added a fundraising component in 2002. Since then, the Triathlon has raised nearly a half million dollars for local charities including the Council on Alcoholism and Drug Abuse, the Teacher’s Fund and the Dream Foundation. “Participants who elect to fundraise tell me over and over that that element adds an extra layer of meaning to the time and training they’re putting in,” Coito says. Jan Hill, owner of the Santa Barbara-based leadership and teamwork consulting and coaching company Hill Enterprises,

signed up for her first triathlon in 2009. Hill joined fundraising forces with her partner Marge Cafarelli, owner of Urban Developments, and together the dynamic duo raised more than $27,000 for that year’s beneficiary, The Cancer Center of Santa Barbara. “When you hit fifty it’s pretty easy to get out of shape,” Hill maintains. “Having a big goal like the triathlon was important in terms of those efforts, but what made it heartfelt was the cause. We’ve had friends go through treatment at the Cancer Center, so it was an easy organization to champion.” Hill insists she didn’t have to employ any magical fundraising tactics to rake in that impressive sum. “It was a domino effect,” she explains. “We started training, and started getting in better shape. People would ask us what we were doing and we’d tell them about the event and the cause. Friends started getting on board immediately. Some signed up for the event, others volunteered and many donated money, sometimes twice. “ Each Triathlon participant is given a personalized fundraising page within its website to make this task easier. Hill and Cafarelli used their page to post training photos and fundraising updates. “Sharing the journey was important to us,” Hill explains. “People could log on and see

what we were doing and how silly we looked in our wetsuits, and many would think ‘Well I’m not squeezing myself into a wetsuit and diving into a freezing ocean at seven a.m. but I can still support the cause.’”

“Watching people achieve their

goals and overcome their fears

and cross that finish line is one

of the most emotional things you

can imagine. the santa Barbara

triathlon really is one of the best-

run, most positive events that

exist in this town.” Joe Howell

Joe howell, a local lawyer and Janet Garufis, President and ceo of

montecito Bank & trust celebrate their personal achievement of

finishing a triathlon.

w w w . f o o d – h o m e . c o m

As vital to the event’s success as intrepid fundraisers like Hill and Cafarelli are the hundreds of volunteers who show up each year to pitch in. “It sounds cliché, but we truly couldn’t pull this event off without them,” Coito adds. In exchange for a free t-shirt and coveted front-row seats to the action, these eager assistants register athletes, mark bodies, hand out water, stuff packets, serve food and join the crowd of family and friends to enthusiastically greet participants as they cross the finish line. Despite the struggling economy, the Santa Barbara Triathlon continues to thrive—perhaps because working out is free or maybe because exercise is a proven stress-reliever. “Although our goal is to put on the smoothest, most professional event in its class, we also do everything we can to keep our entry fees down because we know what this event means to the community and we want to ensure that it remains accessible,” Coito says. Local lawyer Joe Howell, who has been a participant for twenty-six years and a sponsor for more than a decade, calls the Santa Barbara Triathlon “remarkable in every way.” “You’re out there shoulder-to-shoulder with world-class triathletes, former world champions and Olympic medalists as well as first-timers whose fantasy is just to finish,” explains Howell, 63, who typically participates in both Saturday’s Long Course and Sunday’s Sprint Course. “Watching people achieve their goals and overcome their fears and cross that finish line is one of the most emotional things you can imagine. The Santa Barbara Triathlon really is one of the best-run, most positive events that exist in this town.” Like many of his peers, Howell plans to continue to participate as long as his body will allow it. “One thing that keeps you going is that every five years you bump up to a new age group,” Howell explains with a laugh. “I can’t wait until next year when I can get away from the younger, faster, better triathletes in my group.”


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The new rage of standup paddle boarding

By rAyMonD BLooM

PHoto By eLiot CroWLey

Close your eyes for a moment and try to imagine the tranquility of a silent glide over glassy water, standing tall on a 10-foot paddle board, elephants grazing on the shore, the palm trees of a tropical Sri Lanka and a warm, off-shore breeze at your back. “It’s the best vacation of my life,” says Genelle Ives, store manager of Blueline Standup Paddle and Surf in Santa Barbara. An avid athlete and competitive surfer for most of her life, Ives says she’s “more than hooked” on the aquatic sport rage of standup paddle boarding. “It’s a much different sensation than surfing,” says Ives. “You don’t have to be a surfer to excel at it, and you’d be surprised at how many people who never surf take to it the first time they try. With SUP you don’t have to have a swell to have a great day on the water.” Ives says she personally prefers a 9-foot “all rounder” board because the shape of the nose is closer in style to long-board

surfing, also a personal passion. The shape of

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response. For beginners, Ives recommends an 11-12-foot board and that they rent first to see what style fits them best. “This is a great sport that men and women of all ages can do equally well,” says Ives. “A lot of women I know love it for the core workout you get…the balance training, stress relief and sheer fun of being on the water with friends. I also think the popularity of the sport has grown quickly because the learning curve is short. Not like skiing or snowboarding.” But what Ives is really hooked on is the adventure component found in the sport. Just about any body of water deep enough to float a board, including lakes, rivers and sea caves is on her list. In addition to Sri Lanka, Ives has adventure paddled in the Channel Islands, the Grand Canyon and Hawaii. She says the next trip might land her in the jungles of Costa Rica or the sea coves of Colombia. Store owner Barney Berglund and his partner Jim Brewer founded the business three years ago, with Jim handling the marketing and the managing of the stores Surf Hawaii surf team, while Barney handles the day to day operations. “I was an avid cyclist before a friend introduced me to standup paddle a few years ago,” says Berglund. Now I’m just hooked on it.” Berglund says he’s a “fair weather” paddler, which means the sun must be out and the waters calm before he ventures out, but that his store features boards that can handle most any skill level or water conditions. “The more advanced boards are lighter (about 20 pounds) and therefore reward a more aggressive paddler and wave rider,” he says. “If you want to just cruise and explore, then the heavier boards will be fine.” The advanced boards are constructed with a bamboo veneer, which adds strength without the weight. In addition to Paddle Surf Hawaii products, Blueline has several paddle brands to choose from including Quick Blade paddles. Blueline also has clothing from Harvest, Hinano and others. Blueline has a board for every type of standup paddle enthusiast and has a fleet of demo boards so customers can “try it before they buy it.” Blueline brands its boards through dealers throughout the U.S. and will be launching its own design and label in 2012. The company also features the talents of expert board shaper Blane Chambers who hones his design skills and creativity by paddle surfing the North Shore of Oahu, Hawaii virtually every day.

Blueline Standup Paddle and Surf is located at 24 East Mason St. in Santa Barbara. 805-845-5606. The store features a starter board package for $800, which includes a paddle and a lesson.

Genelle Ives paddles the shores of Sri Lanka

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6:06 AM The sun

pushes

through the papery trees with long, still

fingers. A rabbit bounds into view, its

erect ears turning forward and back

before it springs across the path and into

the dense brush. There is no sound but

the beating of my feet against the dirt,

and the in and out of breath. In and out,

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Into the woodsrunning the trails in sBBy KiM CArMeL

ruNNINg

Why run trails? for moments like these. precious moments without stoplights or pavement or honking or people yelling to you from car windows. It’s an escape. and, with hundreds of miles of trails in our backyard, trail running proves wonderfully convenient. even if you can only carve out a couple of hours, you can still enjoy a satisfying run off the beaten path. In addition to toning your mind, trail running works muscles in your feet, abdomen, back and shoulders. It’s an excellent core workout, improving balance and flexibility, which prevents injury not only on the trails but in your day-to-day movements as well. a few guidelines to get you started: Consult the expertsLocal runners are your best source of information when it comes to learning the ins and outs of the out-and-backs. organizations such as the Santa Barbara athletic association and moms in motion offer a community of like-minded runners, and are an invaluable source of knowledge, experience and motivation. Guidebooks also come in quite handy. I keep a now-tattered copy of 50 trail runs in Southern California (Swartz, Wolff, Shahin; the mountaineers, 2000) in the back of my truck, which I’ve consulted numerous times when running, hiking, or driving in areas I’m less than familiar with. a good trail guide that also includes useful safety tips specific to the sport.

Safety firStpart of trail running’s appeal lies in its air of adventure. even on shorter routes, you can ford rivers, clamber over boulders or admire the view from 1,800 feet. With this kind of fun comes the potential for injury, especially when you consider the wild flora and fauna that call our mountains home. Unless you want to run with a 40-pound pack, you can’t plan for every potential danger. But you can hedge your bets. If you have to ask yourself if something is safe, it’s probably not. running off-trail—bad idea. running in the dark—supremely bad idea. and I’m also of the opinion (albeit, the less popular one) that trail running should be a partner or group sport. as someone who has wiped out on more than one downhill stretch, I was quite comforted knowing my buddy was there in case my injuries extended beyond cuts and scrapes. If you are running alone, scheduling your runs around busier trail times increases your chance of finding

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help if you get lost or injured. also, be sure someone at home knows where you went and how long you expect to be out. most important, be aware of your surroundings. Ultra marathoners warn that in trail running “your mind is able to wander a bit more. however, you do have to pay more attention to your footage, which really keeps your senses heightened all the time. You can’t be lazy on the trails and run. If you do, you’ll misstep.” Watch your footing, follow trail maps and maintain awareness at all times.

Gear UpWhile it may not represent the pinnacle of high fashion, the Survival Waist pouch (aka “SWp”) could save your life. You don’t want to be the doofus outdoorsman who passes out from dehydration because you’re concerned about your outfit. the muddy ankles, profound neck sweat and inevitably bizarre hairdo will betray any façade of “cool” that you’re trying to project anyway. So get over it, and strap on the fanny pack. or go with the more socially acceptable Camelbak instead. Just be sure to bring water (more than you think you need), snacks and some simple first-aid items. most major athletic shoe brands carry a trail runner model, which tends to have more traction and a wider base than street runners. I actually prefer the lightness and versatility of a street running shoe, but the choice is yours. do not set out for a six-mile run in hiking boots or cross-trainers. Your body will hate you, and your feet will bear grudges. dress in layers. You’ll be sweating a lot out there, and the last thing you want is to stop to admire a breathtaking vista and catch chill in your sopping wet t-shirt. moisture-wicking clothes on the market today keep your core warm and dry, plus protect from the sun (along with your hat and sunglasses, of course). one last suggestion—throw a spare car key in your SWp, in case you should, hypothetically, spend an entire run with your house key tied to your shoe. (Which, incidentally, will not open your car door—regardless of force applied or unflattering references to its parentage. I might also advise—hypothetically, of course—that the lovely folks at the San Ysidro ranch are less-than-pleased when wayward, dirt-streaked runners beg to use their telephone during prime dinner hours.)

Now…Go!remember you are using different muscles than typical street running so take things slowly at first. don’t be disappointed if your usual eight-minute pace slows to ten, and don’t feel badly about walking on the steeper, rockier sections. Lean forward and pump your arms going uphill and your feet will follow.

oNliNe SoUrceS:Santa Barbara athletic association, www.sbrunning.orgSanta Barbara nine trails, www.allwedoisrun.comamerican trail running association, www.trailrunner.com


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I think it’s safe to say that trail running shoes have been an important cog revolutionizing the outdoor sports

industry. They’re a versatile piece of gear taking athletes to new heights on trails and mountains alike. With the evolution of the trail running shoe, it made it okay to ditch road running shoes and hiking boots, and experience a trail with the speed of a road runner and the stability, flexibility and durability of a hiker. Here’s a look at some of the best trail runners on the market today, their knobby soles well suited for Santa Barbara’s local trails. To combat Santa Barbara’s technically steep and rocky trails, the Salomon XA Pro 3D Ultra 2 ($120.00) may be the best overall trail running shoe for the sandstone and shale the front country routes are known for.The built in chassis offers great support and protection under foot, but there’s good flex throughout the shoe. It’s light, durable and stable on the most demanding trails. “It’s our number one trail shoe,” said Joey Duddridge, Manager at Mountain Air Sports. Also comes in women’s sizes. www.salomon.com. The XT Wings 2 ($130.00), another Salomon trail flyer, is the most versatile, all terrain runner in Salomon’s XT series. It is similar to the XA Pro 3D Ultra 2 but with more cushion and stability surrounding the heel due to Salmon’s ACS (Agile Chassis System). It also boasts a polycarbonate shank for added protec-tion. Like the XA Pro 3D Ultra 2, the XT Wings possesses the speed lacing system made from Kevlar. It’s strong and easy to adjust. Also comes in women’s sizes. www.salomon.com. Trail runners will fall in love with the La Sportiva Wildcat ($100.00) says Duddridge. “The fit is insane,” he said. “It’s the way the shoe wraps around your foot.” This highly breathable trail shoe offers good rigidity on the heel, so if you roll your foot on a rock its support system is as-tounding. The Wildcat digs into any terrain for excellent traction and added cushion. Flex control systems is a technology that positions flex friendly materials in optimal positions and aligns them in orientation with the key flex zones of the midsole and outsole. www.sportiva.com. The Vasque Mindbender’s ($100.00) key component is its weight. “It’s so light,” said Duddridge. “It’s built for the trail.” Constructed in Per-petuum Technology created to fit for steady, long distance trail running. It’s also made with Dual Density EVA, a multi-density foam designed to be soft in some areas of the trail shoe and firmer in others. This means there’s usually a firm EVA on the inside of your stride and a softer EVA on the outside. www.vasque. —CHUCK GrAHAM. Photo by Bill Boyd.

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Black Diamond headlamp Don’t get left out in the dark and keep your hands free while the night burns bright. Essential for most outdoor pursuits, the Spot paves the way while you’re mountain biking, peak bagging, or simply rifling through gear in your pack www.blackdia-mondequipment.com Dry bags by Sea-line Whether you’re on a multi-day kayak-ing trip along the Lost Coast of Northern California, standup paddling the Sea of Cortez, or canyoneer-ing in the Southwest, Sealine dry bags will protect your gear from the elements. Coming in various sizes and colors, con-sumers can choose between bags, packs and protec-tive cases. www.cascadedesigns.com/sealine.

Camera packs by Clik Elite These versatile perfor-

mance packs for adven-ture photography are engineered to fit bodies in motion. I’ve used the Escape for over a year now. It holds three cam-era bodies, five lenses,

two water bottle hold-ers, hydration sleeve for a 100 ounce bladder and a concealed rain fly. www.

clikelite.com.

Spork by Light My Fire In this day and age of light and fast, the versatility of one utensil is better than two, or in this case three. The spoon-fork-knife combo puts a little civilization in your pack while bushwacking in the Sespe Wilderness, or a summit bid on Mount Whitney. The heat resis-tant utensil is compatible with Leave No Trace eth-ics. www.lightmy-fireusa.com/spork.html


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Sliding Doors, European Style

W ith their usual élan, europeans have been designing sliding glass doors with effortless functionality for over 50 years using a mechanism known as “Lift & Slide.” meanwhile, in our country, sliding doors have traditionally been more of a drag-and-tug affair.

according to hank foster, president of portofino fine doors and Windows, this technology from across the pond has been catching on with an increasing number of Santa Barbara and Ventura area homeowners. “Instead of a simple latching lock, Lift & Slide doors feature a swiveling handle that swings around 180 degrees when the door is firmly closed,” foster demonstrates with a flourish. “this action simultaneously raises the wheels off of the track and lowers the door to become flush with the ground.” as a result, he says, these doors provide a tighter seal with greater weather resistance, protecting the interior from flooding during the rainy season, increasing energy efficiency when heating or cooling the house and even enhancing security. the wheels are also designed to glide more smoothly across their tracks when sliding open and closed, regardless of the door’s size. What’s more, the hardware lasts longer without the constant pressure from heavy doors resting on the wheels. Lift & Slide systems can accommodate various heights and a wide range of styles. they are usually incorporated into large wood or aluminum multi-panel sliding doors on parallel tracks, which can be optionally pocketed into the home’s exterior wall to disappear completely, maximizing the available opening for optimal air flow, views and entertaining purposes. Lift & Slide brands carried by portofino include austrian company Silber USa; Loewen of Canada; and a local U.S. manufacturer, Southland in Los angeles, Ca. —Teri Breier PorTofino fine Doors anD WinDoWs, 322 E. Cota St., 805-966-4263.

Upgrades

PORTOFINO LOEWEN WINDOW CENTER OF SANTA BARBARA

322 East Cota Street, Santa Barbara, CA 93101

P. 805.966.4263 Santa Barabara • Monterey • San Francisco

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

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Design. Create. Inspire.


A Good Night’s SleepIt’s All About the Comfort

By Teri Breier

phot

o by

Bill

Boy

d

To say that I like my sleep would be a gross understatement. I am a proud 9-hour-a-night girl, justified by study after research study that has proven the health benefits of

logging at least eight nightly hours of ZZZs. Spencer Simcik, owner of Spencer’s Santa Barbara mattress™—an enthusiastic proponent of a good night’s sleep—is quick to trot out the evidence: “the rem (rapid-eye movement) stage is when most healing and cell renewal in the body takes place, along with other regenerative functions,” he says. “and you need to spend 20 to 25 percent of your total sleep time there each night.” to usher you into the rem zone regularly, according to Simcik, a mattress must provide three important factors: Spinal and pressure point support – Get that old mantra about needing a “firm” mattress right out of your head, he stresses. “the ideal mattress will cradle and conform to your body as you move, without molding it in the wrong position all night.”

Upgrades


Temperature regulation – Your body’s overnight restoration takes energy, generating heat that leads to the evaporation of an average 500 ml of water. “natural porous fibers are best at regulating body temperature,” Simcik says. Undisturbed rest and comfort – It goes without saying that total relaxation is key to falling asleep, so your mattress should be as comfortable as possible. “You’ll also want to minimize any disturbance from your partner’s movements and a non-coil mattresses does this best.” “from my professional experience, I know that the ultimate mattress would be comfortable, supportive, long-lasting, natural…and priced at an excellent value,” says Simcik. that’s why the Simcik family (including Spencer’s wife, Karen) has decided to design and manufacture their own mattress brand—two, in fact—which will be sold at their southern California stores as well as wholesale to the trade. “optirest™ is a mainstream, affordable line with good quality for less than the major brands, while Churchill & Smith™ is a luxury collection with european style and american value,” Simcik explains. “We have always offered custom-built fits and sizing as an option, but by manufacturing our own brands from the ground up, we can control the quality, consistency and cost for our customers.” at his invitation, I sink down onto the cushy Churchill & Smith Comfortflex mattress, sighing as my body instinctively relaxes, muscle by tired muscle. no bed I have ever owned compares to this immediately obvious support and comfort. only by sheer willpower do I pull myself up and continue the interview. Simcik describes the bed’s three layers: a reinforced box foundation; the main “support core”; and the luxurious, thick mattress top—an independent component that increases comfort and can be flipped, extending its life, along with that of the primary mattress. no fan of synthetic products, I am delighted to learn about the many natural materials incorporated into the Comfortflex design. foam padding made of natural latex from the milk of the rubber tree, found in both the support mattress and top, has a firm, spongy consistency that conforms to your body, yet also adjusts as you move, without “locking” you into an unhealthy position. Internal layers of wool add more filling and balance the temperature. “Contrary to popular belief, wool does not retain heat, but is a very effective regulator. Because both the latex and wool are porous, they breathe and keep you at a comfortable temperature all night.” designed for durability, the support mattress is reversible, giving it a 20-plus year lifespan when used in conjunction with the plush mattress top. the separate latex topper is wrapped in a soft, stretchy bamboo jersey cover that feels soothing next to the skin. Bamboo is a popular, sustainably-grown fiber that replenishes quickly. “Comfortflex is comparable in quality to european-made mattresses priced at $7000–8000, but retails at only $2000–3000,” says Simcik. “When you consider that standard mattresses only last eight to 10 years, the value becomes even more apparent. and natural mattresses are healthy on so many levels. If you spend one third of your life in bed, don’t you want to invest in the healthiest, most comfortable environment possible?”

sPencer’s sanTa BarBara maTTress, 909 De La Vina St. 805-962-9776; www.santabarmattress.net.

www.dennisallenassociates.comGeneral Contractor License # 503300

Thirty years of building custom Santa Barbara homes.

Bringing value, quality & elegance to every project.


Just about the first thing visitors will take note of when they arrive at your home is the driveway. realtors refer to it as curb appeal and in most cases a new driveway can boost a homes value by as much as five percent. and in a slow market, a well-constructed driveway can be the difference in a house selling or sitting.

mega arbel by Belgard (pictured) is an elegant choice for larger resurfacing projects such as driveways or long walkways. the durable stone features a range of attractive natural hues to choose from and the scale is similar to natural flagstone, roughly two times larger than arbel, it’s smaller counterpart. plus, installation is easy…the amount of cutting required is reduced to a minimum because of the manufactured stones interlocking feature. no worries about having your front yard torn up for months on end. an added plus is that the installation of the stones is completely green, using recycled products in the base, and the pavers themselves are a fine, concrete-molded product that come with a p.S.I. rating of 8,000, three times that of poured concrete. In the installation phase, homeowners can choose to use a sealer over the finished project, which enhances the color, locks in the sand and resists staining. paving stones are designed to provide years of protection in all climates including heavy rain and sea air as we have on the Central Coast. the quality of the concrete used to manufacture its products is rigorously checked at all times as to stability, consistency of mixture and load-bearing quality to ensure a beautiful curb appeal.

For more information on driveway resurfacing products and options call sanTa BarBara’s Paving sTone PeoPle. 805-884-9955 or visit www.pavingstonepeople.com

They’re Glove-lyWe’ve got to hand it to

the Atlas 370 Nitrile gloves. They’re not

only lightweight, durable, and hypoallergenic, they also come in stylish, perfect-for-summer Day-Glo colors, including purple, fuchsia, and vibrant green. Flexible enough to pick up a dime, but tough enough to resist thorns, you’ll never want to take them off. The tough Nitrile coating is stronger than rubber and keeps fingertips and palms dry no matter how messy a wet, slippery or muddy job becomes. Best of all, they won’t stretch out and the extended cuff prevents them from slipping off. And, they are machine washable. Now that’s glovely.

AtlAs 370 Nitrile gloves are available at Terra Sol Garden

Center, 5320 Overpass Road, Santa Barbara,

(805) 964-7811. $12.99.

Upgrades

phot

o by

elio

t Cro

wle

y

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RISING STARS

Builder profile

BryaN hENsoN lEads a NEW youNg guard IN ThE TradEs

BY TeRI BReIeR PHOTO BY eLIOT CROwLeY


At the ripe old age of 34, Bryan henson has already reached a level in his construction career that typically takes many decades to achieve. as general manager of allen associates since January 2010, he guides

the building company’s direction, operates its offices in Santa Barbara and Ventura and oversees a staff of more than 60. When founder dennis allen retires, henson will take over as president of the 30-year-old firm, which is in the process of transferring to employee ownership. henson is at the vanguard of a new movement in the building industry, marked by an upsurge of young talent taking on leadership positions. although in 2007, he was the youngest associate to be raised in the history of allen associates, two associates even younger than 30 have been promoted to the associate level since then. this trend is fueled primarily by the recessed economy and by clients themselves, says henson. “Clients are demanding newer technologies and constant communication. they are also more educated than ever before. these new realities have allowed us to advance rapidly under allen associates’ performance-based approach that rewards innovation and results. at the same time, we continue to build upon the invaluable knowledge of the generation before us. We have the best of both worlds here—a wealth of building experience and a commitment to innovation.” henson attributes his own fast trajectory at allen associates to an unusual combination of construction experience and a highly relevant educational background. With a bachelor’s degree in environmental Science and a master’s in environmental Science and management from UCSB’s donald Bren School, he was uniquely positioned to enter the sustainable building movement. “Building science is very similar to environmental science,” henson says. “I arrived in 2006, at a time when green building was just beginning to gain traction in the industry, although allen has been pioneering sustainable building for 30 years. I had nearly a decade of building experience from supporting myself through college and grad school. I also learned the business management side of things and how to communicate well with people. So, from the beginning, I fell into a role as an expert in green building practices and moved on from there.” In fact, henson’s environmental expertise has enhanced allen’s position as the region’s premier green contractor, specializing in commercial and residential green building in Santa Barbara, Santa Ynez Valley and Ventura County. In 2007 he won the company’s Green Innovator award in 2007 and received Green Builder Magazine’s Intergenerational Green remodel, Green Builder home of the Year award in 2008. recently, when a local architecture firm needed help navigating California’s new Green Building Code, they called henson. “It’s an honor to be considered a valuable resource helping others on the path of sustainable building and a real privilege to help move the industry forward,” he

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says. “I hope that the green building industry will only continue to grow to the point where it doesn’t need the label ‘green’ any more, but is just the way things are done.” henson has served as Leed ap/Green Consultant on numerous high profile residential and commercial projects, including multiple Leed platinum projects and two passive house US projects. recently, he supervised the purchase negotiations and sustainable remodel of the company’s new 2500-s.f. Santa Barbara office. he is very involved in the community, having conducted more than 20 public educational workshops and speaking at local and regional aIa, nKBa and realtor trainings on sustainable building related topics. he teaches a class on green building at UCSB’s donald Bren School of environmental Science & management and is a program advisor and lecturer for the UCSB Green Building professional Certificate program. henson’s focus on efficiency propelled him to help establish a successful new home performance division—Building performance Specialists—last January. his other responsibilities as General manager range from overseeing the company’s finances, marketing, human resources and training to developing sales standards and procedures. In between, he has found the time to help close deals and negotiate opportunities to the tune of nearly $20 million in sales over the last five years. “at allen associates, we are committed to being guided by our creativity and remaining at the forefront of innovation, making buildings not only look better, but perform as efficiently as possible. my job is to keep our entire staff engaged and growing in that vision and to offer the best service to our clients.”

allen associaTes is located at 201 N. Milpas Street, 805-884-8777; www.dallenassoc.com.

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If you take a stroll in lower downtown Santa Barbara, chances are good that you’ll happen by one of the buildings designed by local architect Jeff Shelton. each of them has a unique, yet consistent theme to the surrounding buildings in the neighborhood…hand finished plaster walls, ironwork detailing and his signature custom tiles. Shelton’s philosophy on urban design is simple: “I purposefully try not to get to a design until I understand the limitations

as well as the opportunities,” Says Shelton. I try to understand the codes and rules. I try to ask good questions to the clients. once that is all generally understood, I see what opportunities are left. from the very beginning, the client needs to understand that besides getting what they want, they need to give back to the community. If they want to move in to a community and cause havoc, I won’t take the job.”

Downtown ArtistryQ & A w ITH LOC AL ARCHITeCT JeFF SHeLTON ANd H IS L ATeST PROJeCT, C ASA BL ANC A


(continued)

By Raymond Bloom Photos By Eliot CRowlEy



Shelton graduated from the University of arizona College of architecture and then worked for frank robinson, a small Santa Barbara firm located in the el paseo. “ frank was a mentor to me,” says Shelton. “a masterful architect.” Shelton furthered his skills working for a number of commercial project firms in Los angeles, most notably with the downtown firm of Brenda Levin, but decided to leave the smog and traffic of the big city and brought his family and work to Santa Barbara in 1993. Since that time, Shelton has designed or consulted on numerous downtown projects including: Cota Street Studios, Zannon house and offices, ablitt house, el andaluz at 531 Chapala, and his latest project, Casa Blanca mexican restaurant at 330 State Street. In this project, restaurant owners tom and adam White were looking for an authentic destination style of dining for their patrons. Shelton delivered with a spacious, colorful tile-filled interior, complete with private rooms, split-level dining, a long wood finished bar, and a State Street front patio featuring an outdoor fireplace.

What was your initial thinking when the Whites approached you for Casa Blanca?my initial thinking was I was way too busy. But tom talked me into it. they had another architect on board to take on the permitting, which freed me up to think about the space. I take on projects based on the client’s attitude, and I guess that tom showed the right type of enthusiasm. he has three other restaurants, so it helps knowing that the client knows what they are getting into. I didn’t know much more than it was going to be a mexican restaurant with good tequila.

This being your first restaurant, what were some of the challenges you faced that were different than other commercial projects you’ve done?I was well aware of challenges that come with restaurants. While working in Los angeles I was in charge of new food establishments at Grand Central market so I had plenty of experience with the health department and all that. Luckily, Ken dickson, architect was in charge of the restaurant related issues for this Job. my main job was to maintain correct exiting widths and use materials that are accepted by the codes.

A lot of the materials used in Casa Blanca were local in origin; was this part of the original plan?We didn’t set out to make a “local-built” establishment, but as it usually goes when you hire me, it ends up that way. the floor and wall tile are my designs, and are made in mexico at original mission tile. the tile is the major feature of the Cantina & restaurant. the Bar is from a Black acacia tree from my family’s property. We didn’t set out to use that exact piece of wood, but it happened to be the only tree that worked. other tables and woodwork are from a red acacia tree from alston road, and from a monterey pine from Carpinteria. david moseley did all the beautiful wood work, including milling the trees. the limestone heads and sculpture are made by andy Johnson, as well as the sinks in the bathrooms and the marble egg at the entry. the other ferro Cement eggs are made by Court Johnson, andy’s brother. the Ironwork and light fixtures are made by my brother, david Shelton. the Glass Shades are made


by Saul alcaraz, who’s studio is on mason Street. my daughter mattie did some stenciling, and my wife Karin some paintings on the wall. California pottery makes the custom ceramic tile for all my projects. Just as important, the Whites are local, Skye mcGinness (General contractor) and his crew, the plasterers, and it goes on and on, are “Local”. It means a lot to buildings who builds them and who puts there blood sweat and tears in to the making of the town.

Did your vision for the restaurant actually happen in the finished project? is it better?as the project was shaping up, and as it finished, tom & adam came up to me and said “did you know it was going to look like this?” I said “of course, remember, I drew pictures of it and showed you.” that happens all the time, clients are surprised when they see the place at the end. I am rarely surprised, as I put a lot of time


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in drawing it over and over and over again, building models, and drawing it some more. We are still working on it, and will be for years to come. Is it Better? I suppose it is better when you are sitting around with the client drinking tequila at the restaurant and you are able to forget how much work it is to design and build a restaurant.

What part of the design are you most proud of?Ultimately, on any project, I am grateful each time everyone gets into the design, pours their hearts out, sticks with the overall idea, brings their talents to the site each day and doesn’t quit no matter how hard it gets. I don’t know what it is like to work with me, but sometime it can’t be fun trying to read my mind. Somehow, all these people can see where we are going, and they all chip in. Skye mcGinness had the unenviable task of figuring out my, sometimes cryptic sketches, at a furious pace. Skye made this happen. tom & adam are as steady as they come, which is always a necessity, while being totally enthusiastic at the same time. a projects success starts and ends with the client, and tom & adam were unflappable.

How did you decide the look of the tiles and colors of the restaurant?It probably took me about two minutes to decide on tile for the walls and floor in the Bar portion of the Casa Blanca. as soon as I stood in the empty room, it was pretty clear that the 8-inch wainscot tile was needed to tie the space together. the walls needed a small pattern, as there were not a lot of large walls that would be needed to carry a big pattern. for some odd reason, I think of flowers when I think of a traditional mexican kitchen and generally women own the kitchen. So I picked a small botanical pattern for the walls. the floor could hold a bigger pattern, and the Grunion is a local fish, to go along with the local theme that the restaurant was taking on. I also knew in the first moments of being in the space that the lighting needed to be the color of backlit whiskey or sun lit beer. So I wanted the tile to be cool colors (greens and blues) to compliment the whiskey lamps and the reds in the woodwork. the tile in the restaurant portion is of the same pattern, but the colors are much warmer and darker to be more intimate. the tile in the women’s room is flowers, as there is nothing better than women dressed in flowers. the men’s room has hysering frisbees. the Banquet room has multicolored passion flowers to celebrate the secluded space. How do you want customers to feel when they experience the restaurant?hopefully customers are delighted to be in the space and are happy to be out to dinner with their friends. I wanted to create a room with confidence and that feels established. the Whites wanted a “destination”, and I think we got that.

For more information on Jeff Shelton and other projects visit www.jeffsheltonarchitect.com or call 805-965-8812. 519 Fig Avenue Santa Barbara, CA 93101


dININg ouT

classic New york cheesecake from Petit valentien. Photo by Brent winebrenner.

smooth affogato from ca dario. Photo by Brent winebrenner.

Bread Pudding from Museum café. Photo by kelsey skiver.

key lime Pie from Palace Grill. Photo by ashley renée.


OPEN: Every Day from 11:30am to closehaPPy hOur from 4pm–7pm

6920 Market Place Drive • Goleta

805-685-7300 • holDrens.coM

Carpinteriagarden market. Garden Market is a gem tucked into

Santa Claus Lane. Offering very tasty sandwiches, salads, smoothies and casual fare the Garden Market is a very enjoyable place to have a lunch break. Our favorite is the “Gourmet Turkey” sandwich. Open Monday–Sunday 10am-3pm. Serving breakfast from 7am to 11am weekdays and until 1pm on weekends. [L] $ (Bw) 3811 Santa Claus Lane (805) 745-5505

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

MontecitocaVa. experience the bold flavors of Spain, Mexico and

Latin America in a romantic garden setting in the vil-lage of Montecito. Cava’s methods and imaginative combinations by chef Onofre Zuñiga including lobster tamale, quesadilla with chicken, manchego cheese and caramelized onions, coconut shrimp with spicy mango salsa mango and grilled ribeye churrasco steak, 2002 Zagat Award. Happy Hour 4-6, weekend Brunch from 8am. Complimentary Valet Parking. [BLd] $$, (FB) 1212 Coast Village Road, 969-8500.

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

Peabody’s. Come to Montecito and enjoy Peabody’s american cuisine. Offering breakfast, lunch and dinner 7 days a week, 7am to midnight. [BLd] $ (FB) 1198 Coast Village Rd (805) 969-0834

stella mare’s. Overlooking the Bird Refuge in Santa Barbara…a glass greenhouse, sofas by the fire, casual French décor and traditional French Country Cuisine. Full bar and extensive American & French wine list, great private rooms for your event needs and Live Jazz on wednesdays. Closed on Mondays $$ [LdBr] (FB) 50 Los Patos way. 969-6705. .events by Stella Mare’s is located at 3302 McCaw Ave, on upper State Street.www.stellamares.com

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

The montecito café. eclectic menu with great service. desserts to die for! Open daily from 11:30 (Ld) $$ (FB) 1295 Coast Village Rd. 805-969-3392.

guideB=breakfast Br=brunch l=lunch d=dinner

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Extraordinary Food • Elegantly RelaxedSeasonal Menu • Full Bar • Catering

Ristorante • BarSince 1990

324 West Cabrillo • 966-4426 • emiliosrestaurant.com


Ojaisuzanne’s cuisine. Suzanne’s Cuisine provides cre-

ative, vibrant contemporary european cuisine that is lovingly prepared with the finest quality ingre-dients and presented by a nurturing, friendly and knowledgeable staff. The menu offers a wide variety of beautiful salads, fresh seafoods, grilled meats and vegetarian selections. You may enjoy our interior dining room or our heated patio which overlooks a beautiful garden. Suzanne’s Cuisine is Ojai and Ventura County’s top rated restaurant in the acclaimed Zagat Survey. discover why the L.A. Times say that “Suzanne’s Cuisine is the best res-taurant in the Ojai Valley.” [L,d] $$ (FB) 502 west Ojai Avenue, 805-640-1961, suzannescuisine.com.

Santa Barbaraaldo’s Italian ristorante. Since 1986. experience

lunch in the sun or dine by candle light in their enchanting courtyard. Friendly servers deliver fresh Italian specialties and creative dishes with a California flair. [Ld] $,B&w. 1031 State St., 963-6687.www.sbaldos.com

Blue agave. elegantly decorated two-story restaurant with a famous bar noted for its excel-lent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. Blue Agave was voted by locals repeatedly the Most Romantic Restaurant in Santa Barbara. The furnishings are cozy with intimate booths, a fireplace lounge, outdoor bal-cony, eclectic music and vision-ary art. [BR d] $$ (FB)20 e. Cota St., 805-899-4694

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

Bouchon. Restaurateur Mitchell Sjerven hosts the city’s first wine Country Cuisine restaurant with more than 50 Santa Barbara and Central Coast wines offered by the glass to compliment bouchon’s “ingredient driven” and seasonal fresh menu. wine Spectator Award of excellence wine list features exclusively Californian selections, paired with cuisine that is “creative without being over the top...”” (wine Spectator, July 1999). Fresh Channel Island sea-food, Santa Ynez and Ojai Valley game, and local farmer’s market produce predominate. Outdoor dining is available year-round on the heated, cov-ered garden patio. Ask about private dining in the intimate Cork Room where up to 20 guests can be seated at the Grand Table. Open for dinner nightly from 5:30pm, reservations recommended. [d] $$$, (B&w) 9 w. Victoria, 730-1160.

ca’ dario. Fine Italian dining with extensive Italian wine list. excellent seafood and authentic cuisine. [Ld] $$, (B&w) 37 e. Victoria, 884-9419.

cajun Kitchen. Cajun Kitchen has been serving one

of the best breakfasts in town for over 20 years—from Cajun specialties ranging from Jambalaya topped with two eggs, chicken hot sausage gumbo omelette, blackened catfish with two eggs, to black-ened salmon and blackened chicken breast. [BL] $, (Bw) 1924 de La Vina, Santa Barbara 687-8062; 6831 A. Hollister Ave, Goleta 571-1517; 901 Chapala St., 965-1004; 865 Linden, Carpinteria 684-6010.

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

chuck’s Waterfront grill. The perfect spot by the water for bringing your out-of-town guests, or just for a little vacation of your own. Chuck’s waterfront

Grill, a traditional Steak & Fish House, has been awarded by Santa Barbara Beautiful 2011 for the stunning new waterfront deck: by the boats, with radiant heat in the flooring, firepits, a glass wind-screen, and sails overhead. Celebrating 45 years of Chuck’s excellence in Santa Barbara, featuring fresh seafood from our Fisherman’s Market just around the corner. [Ld] $$, (FB) 113 Harbor way, Santa Barbara, 564-1200

california Pasta. This restaurant tucked away in el Paseo offers casual dining with great food. Catering Available. [Ld] $ (Bw) 811 State Street, (805) 899-4030 www.californiapastasb.com

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

downey’s. Chef John downey has been serving Santa Barbara’s finest cuisine since the restaurant opened in 1982. Clearly defined tastes using the finest foods available and artful yet simple presentation have earned downey’s top honors in the Zagat

Survey for the past sixteen consecutive years. The dining room is in the capable hands of Liz downey who will be happy to guide you through the mostly California wine list with a proud bias towards the extensive Santa Barbara County selections. dinner served Tuesday through Sunday from 5:30pm. [d] $$$, (B&w) Reservations: 966-5006, 1305 State St., www.downeyssb.com

Eladio’s restaurant & Bar at the Beach. Fun, friendly, great bar with TV, heated fountain patio with ocean views and comfort food kids will love! Serving break-fast, lunch, dinner and a sensational Sunday brunch. Open 7 days. [BBrLd] $ (FB). 1 State Street, (805) 963-4466, www.harborviewinnsb.com.

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

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

restaurant.comEndless summer Bar-cafe. Named to SUNSeT MAGAZINe’s list of “Top Ten Seafood Spots by the Sea,” The endless Summer bar-cafe has vintage surfboards hanging everywhere, surf videos from all over the world (of course, including “The endless Summer”), and fresh seafood straight from the fishermen’s market around the corner. SUNSeT liked the popcorn shrimp and the sesame-crusted ahi on a warm spinach salad; many of the local fishermen stop here to ‘talk story’ at day’s end over a Rincon burger or fish tacos, washed down with a mai-tai or an endless Summer blonde--ale, that is. [Ld]. $, (FB) 113 Harbor way, Second Floor, 564-1200.Enterprise Fish co. The lively nau-tical atmosphere at the enterprise will wet your appetite for great

seafood. Fortunately, you’re in the right place. A variety of shellfish hors d’oeuvres is served at the oyster bar, and the dining room offers a selection of fresh seafood grilled over mesquite, including catch-of-the-day specials. Now offering a full liquor bar. [Ld] $$, (FB) 225 State St 962.3313, www.enterprisefishco.com.

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

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

holdren’s steaks & seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.d.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop

emilio’s cioppino. Photo by shelly vinson.


served over spicy onion rings. Their fresh seafood selec-tions include Bacon wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLd] $$ (FB). 512 State Street, 805-965-3363. In Goleta6920 Marketplace dr. 805-685-8900

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

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

Julienne. A progressive American restaurant serving fresh seasonal food. Serving dinner wednesday–Sunday 5pm to 10pm. Reservations Accepted. [d] $$ (Bw) 138 e. Canon Perdido Street 805-845-6488

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

louie’s. Celebrate the taste of a Santa Barbara tradition in the historic Upham Hotel. delicious California bistro fare in a wonderful downtown setting. [Ld] $$, (B&w) 1404 de La Vina at Sola. 963-7003.

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

The Natural café. The Natural Cafe is known for their homemade soups, hearty salads, delicious sandwiches, vegetarian entrees, pasta, chicken and seafood dishes, as well as a complete juice bar, microbrewed beers and local wines. [Ld] $ (B&w), www.thenaturalcafe.com [Ld] $, (B&w). Three locations in Santa Barbara: 508 State, 962-9494; 361 Hitchcock, 563-1163; 5892 Hollister, 692-2363. For other locations out of town see their website for details.

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

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

The Palace grill. The Palace is a contemporary American grill, with a lively, high-energy atmosphere, and fun, spontaneous events. Featuring fine grilled steaks and

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

voteD best steakhouse in sb four years runninG!

LunChfrom

11:30amto 3:00pm

DiNNErfrom5pmDaily

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


fresh seafood, delicious pastas, and select American Regional specialties, like Blackened Crawfish-stuffed Filet Mignon, and Louisiana Bread Pudding Soufflé. Cajun Martinis, unique beers, and a well selected wine list. Their unique “team Service” voted the Best in Town the last 16 years in a row. Rave reviews in Gourmet Magazine, Gault-Millau Travel Guide, Zagat, and Sunset Magazine. “Best on the west Coast” accord-ing to Los Angeles Magazine. Open 7 days: lunch 11:30am to 3pm; evenings from 5:30. [Ld] $$, B&w. 8 e Cota 963-5000.

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

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

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

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

saigon In and out Vietnamese restaurant. Serves the finest Vietnamese specialties at reasonable prices. [Ld] $ Open daily 11AM–9PM, Sat. & Fri. 11AM–10PM Sun. 11AM–9PM, 318 N. Milpas St., 805-966-0916 or 1230 State St. Unit A, 805-966-0909

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

santa Barbara Fishouse. Great locally caught fresh fish prepared in a casual fun atmosphere. Terrific happy hour. Right across from east Beach. [Ld], $$, FB. 101 east Cabrillo Blvd. 966-2112.

s.B shellfish company. established in 1979 as a buying station for local Santa Barbara shellfish and a place to sell crab, this casual spot has become a favorite destination for fresh seafood and views of the harbor and local moun-tains. [Ld] $$ (B&w) 230 Stearns wharf, 966-6676

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

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

sojourner cafe. Located a few blocks off the beaten path in the historical center of town, this is the local’s favorite place for outrageously delicious and wholesome natural foods. Renowned for its friendly, nurturing and energetic atmosphere, the Sojourner since 1978 has served up a variety of creative, internationally influenced vegetarian,

Santa Barbara’s Favorite Italian Restaurantsince 1937§ §

ItalIan & MedIterranean CuIsIne

SteakS • Seafood • ChopS

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

open air bar

near theatreS and ShopS

pLenty of parking in baCk

“Where locals are celebrities.”

Chase Restaurant & Lounge1012 State Street • 805 965-4351

425 State Street Santa Barbara

(805) 957-1193

Experience

a New Era

of Thai Cuisine


chicken and seafood specials. A popular espresso bar serving all kinds of mouth watering concoctions and the best homebaked desserts in town top off a day or night at one of the city’s landmark eateries. [Ld] $, (B&w) 134 e Canon Perdido, 965.7922.

spiritland Bistro. Creative, Flavorful, and Pure. A cozy european-style bistro offering a fusion of internationally influenced cuisine using organic ingredients in every dish. [Ld] $$ (B&w). 230 e. Victoria (corner of Garden and Victoria), 805-966-7759-Reservations Suggested. spirit-landlandbistro.com.

The Tee-off. One of the town’s premier steak houses featur-ing succulent prime rib, fresh seafood, generous cocktails and, of course, quality steaks. [Ld] $$, (FB) 3627 State, 687-1616.

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

Via maestra 42. Traditional Italian flavors come together in this deli/shop/café on upper State Street. Serving panini, insalate, antipasti, formaggi, salumi, dolci, caffè and delectable gelatos. [BLd] $$, 3343 State Street, 569-6522.

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

Santa Ynez Valleyhitching Post. Along with outstanding steaks, ribs and

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

restaurant marcella. At Fess Parker’s wine Country Inn, Chef Ron Stewart’s dedication to using the finest and freshest ingredients and extensive wine list translates into the food and wine pairing options being nearly endless. 2860 Grand Ave., Los Olivos, (805) 688-7788

Willows at the chumash casino. Featuring a distinctive menu of prime steaks and seafood served in an elegantly appointed setting. [d] $$$ (FB). 3400 e. Highway 246, Santa Ynez, 805-686-0855.

Summerlandcafe luna. A friendly place where you can get real Costa

Rican estate coffee, espresso, baked goods, salads and great sandwiches, soup and quiche, sit by the fireplace or sit on a deck overlooking the ocean. There are also tempting treats like truffles, cookies and cheesecakes. Open 6am to 6pm everyday. [BLd], $ (Bw) 2354 Lillie Ave., 695-8780. www.cafeluna.us

Nugget. A rustic, down home atmosphere that has served locals for over 20 years. Try a burger or one of their great salads. [Ld] $ (FB) 2318 Lillie Avenue, Summerland (805) 969-6135. And now in Goleta at 5685 Calle Real. 805-964-5200.

guideB=breakfast Br=brunch l=lunch d=dinner

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

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

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

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

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

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

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

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

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

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

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

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

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

bouchonsanta barbara

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

for up to 20 people

Private Dining in the

Cork Room

PRIVATE DININGin the Roosterfish Room for up to 20 guests

CoAsTAl CuIsINE

[email protected]

30 East ortega street • santa Barbara • 805.963.1012

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

By far the Best place in santa BarBara to explore indian

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


Gelato!Panini • Insalate • Antipasti • Formaggi

Salumi • Dolci • Caffè • Cultura

3343 State Street(Next to San Roque Post Office)

(805) 569-6522

n

n

Traditional Italian Flavors

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

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

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

9 8 f o o d & h o m e

CHOwDEr DOwN!

E V E N T w r A P - u P

Nearly 500 braved the fog to attend the 2nd Annual santa Barbara Chowder fest sponsored by food & Home magazine this past October 23, 2011 at the Montecito Country Club. No less than 30 varieties of Chowder were served, plus the offerings of 10 wineries and 5 breweries. Judges Michael Cervin, Chef William S. Bloxsom-Carter and Chef Edie Robertson all had a tough time narrowing their choices down to the top three in

each category of clam and creative. The overall winner was y’s food from napa, Ca. Best clam chowder was useless Bay seafood with Marmalade Café and Lazy Acres taking runner up. Boathouse and Museum Café were runners up in the creative category.

Arch rock fish

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Food & Home Magazine - Winter 2011

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