Food & Home Magazine - Summer 2017

MONTECITO “GOLDEN QUAD” PARCEL | $4,795,000

Stunning ocean and mountain views abound from this nearly at, approx. 2-acre parcel in the heart of Montecito’s Golden Quadrangle.

HISTORIC MONTECITO COMPOUND | 5BD/4BA | $4,795,000

Fully restored one hundred year old farmhouse residence (“Casita”) along with a beautiful, quality remodeled 4 bedroom main house all set on 1.7+/- acres in the heart of town.

LUSH GARDEN MONTECITO HOME | 4BD/3.5BA | $3,495,000

The epitome of indoor/outdoor living, every room overlooks or opens onto beautiful, natural landscaping with specimen oaks, fruit trees, native grasses, and patios.

SPACIOUS MONTECITO HOME | 5BD/5BA | $3,275,000

Beautifully remodeled with excellent oorplan, resort style pool and sport court, quality nishes throughout.

ENTERTAINERS PARADISE | 5BD/3.5BA | $2,895,000

Highly custom +/- 2900 sq.ft. house in East Mission Canyon area is an entertainers dream.

QUINTESSENTIAL MONTECITO COTTAGE | 3BD/3.5BA | $2,595,000

This impeccable home is located within short blocks of Montecito’s Lower Village/ Coast Village Road, Butter y Beach, and the famed Four Seasons Biltmore hotel.

EXPERTISE IN:

Home Theater

Flat Screen + Projection

Audio and Acoustics

Shades + Lighting

Whole House Control

Streaming Media

AMERICA THE BEAUTIFUL.

There aren’t too many things more American than McIntosh Laboratories - ok, maybe mom and apple pie or baseball and hot dogs. But since its founding in 1949, McIntosh has been making iconic audio equipment, handcrafted by artisans in upstate New York. The black glass-faced fronts, and blue colored power meters have become synonymous with the highest quality in sound reproduction and unparalleled reliability. Stop by our showroom for a demonstration, and hear how amazing made in America can sound. m

Montecito

www.DistinctiveRealEstateOnline.com

License 01304471

Sophisticated, single level home with walls of glass is encompassed by beautiful gardens and amazing natural light. It is indoor outdoor living at its best! Down a private lane, this stunning gated home is the epitome of tranquility and privacy. This mountain view home is 3 bedrooms, 3.5 bathrooms on 1.2 acres with a 3 car garage.

www.DistinctiveRealEstateOnline.com

This magnificent Montecito Estate set on 2 acres with mountain views offers an incredible Main Residence, Pool House and Guest House with the highest attention to detail, craftsmanship and design. The stately grounds have an expansive pool, an outdoor kitchen, 4 outdoor fireplaces, loggias and patios, a koi pond, an outdoor spa, raised bed vegetable gardens, fruit trees and a beautiful rose garden.

PublIsher & PresIdent

Philip Kirkwood

phil@food-home com

CoPy edItor

Jeff Miller

ContrIbutors

Raymond Bloom

Angela Borda

Kim Carmel

Lisa Cullen

Danielle Fahrenkrug

Bryan Henson

Lynette La Mere

Julia McHugh

Jeff Miller

Leslie A. Westbrook

PhotograPhy

Jim Bartsch

Bill Boyd

Michael Brown

Joshua Curry

Eliot Crowley

Mehosh Dziadzio

Braulio Godinez

Ashley Gove

Kim Reierson

Braydon Russell

Shelly Vinson

ContaCt InformatIon

P.O. Box 20025, Santa Barbara, CA 93120 (805) 455-4756

www.food–home.com

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 © 2016. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers.

Free In-Home Consultation

No need to spend time driving store to store to get ideas for your kitchen or bath remodel. Montecito Kitchens provides a free in-home consultation that includes a variety of high quality materials so that you can see how various styles look in your home. We will customize a plan for your exact space, style, budget and more.

Montecito Kitchens is an accomplished design and construction firm that provides fine kitchen, bathroom, office, closet and other custom designs with high quality materials. Our company delivers skilled and proven craftsmanship from the start of your design all the way through the masterful finish of every last detail of construction. Our workmanship is100% guaranteed and references are gladly furnished.

SIGNATURE WILLIAM HEFNER

MODERN MASTERPIECE

RE-DEFINING THE MONTECITO ESTATE

Downtown Dish:

An ode to Reubens and Rattlesnake Brats

The purple jacaranda tree and faultless blue sky stand out against the whitewashed Presidio chapel. It’s going to be a beautiful day in Santa Barbara, and I have buddies in from out of town who are ready to eat. So we amble into Three Pickles Downtown, an ace sandwich shop housed in the historic building that used to be Jimmy’s Oriental Gardens.

Walking in, it just smells right. You know, that aroma of fresh bread, deli meat, sliced pickles … My eyes wander to the complimentary pickle bar and my heart starts to sing. Life is complicated, but happiness may be as simple as a buffet of thick, lip-puckering sours, garlicky kosher spears, and vinegary pepperoncini.

And the sandwiches are knockouts. As I watch towering piles

of flavorful corned beef and Swiss cheese go under the broiler, I start dreaming about Russian dressing and sauerkraut on their dreamy Reuben. The vegetarians go for juicy avocado, mayo, and pickles on soft rolls. Add in a capicola club and a few other goodies, and we head to the beach. The sand and water are calling, but there’s no dignified wait before we crack open the bag. Sinking my teeth into breaded eggplant and melted provolone, I wonder if now is the time to announce that my soulmate is an eggplant Parmesan sub from Three Pickles.

The hours have a way of paddling by slowly on beach day, and by the time I’m feeling a bit peckish again, the sun is starting to set. My friends are thinking about happy hour, and I want to show them the lively side of State Street. So the sunblock and cooler go back in the car and it’s off to Hoffman Brat Haus.

Settling in on the second-story balcony overlooking State Street, we go straight for pints of König Pilsener and Belgian Affligem Blonde. The menu has a dazzling array of hefeweizen, ale, stout, and cider. But man (and woman) can-

not live on beer alone, as they say, so we devour Belgian-style thickcut fries, dipped in smoky ketchup and rosemary aioli, served piled high in paper cones.

It’s hard to top crispy fries and cold beer, but we forge on to a feast of bratwurst. There are over 20 kinds, some quite exotic, and my crew of foodies isn’t shy. Rattlesnake and rabbit bratwurst? We’re not scared! Elk and jalapeño? Bring it on! Out come grilled Bavarian, Danish, and Polish Brats. And even some delicious vegetarian varieties.

Another round of Icelandic Einstök White, and we’re ready to start singing Oktoberfest songs in the middle of summer. We end the evening full of cheer, and oh … one last thing … the Belgian beer float. Like a root beer float but … with draft beer!

Pleasantly and profoundly stuffed, it’s been another amazing food adventure for Downtown Dish. –By Silver Webb

Hoffman Brat Haus 801 State Street, (805) 962-3131; Three Pickles Subs and Sandwiches 126 E Canon Perdido Street, (805) 9651015

FRESH FUZION:

Medicine in a bottle

These locally made organic juices ($10-$12/bottle), loaded with turmeric, not only pack a punch upon first gulp (an acquired taste that grows on you), but also are purported to have healing properties. First the cayenne wakes up your senses, and then the juice takes over, ending with a sweet memory on the palate.

Turmeric, a beautiful golden-orangey spice often used in Indian cooking, is also known for its medicinal qualities. The list of ailments that may respond to turmeric run the gamut and include helping those who suffer from arthritis, colitis, headaches, colds, diabetes, IBS, and depression.

Turmeric is often used as a poultice. A beloved relative of mine diagnosed with short-term memory loss/Alzheimer’s/dementia was instructed by her neurologist to include turmeric in her diet. My sweet aunt’s review? She liked it! We include turmeric in her diet in many forms – tea, cooking and now Fresh Fuzion juices – to help improve her memory issues. —Leslie

Home delivery to Santa Barbara or available at Gladden and Sons Produce, Shalhoob Meat Co, Tri-County Produce, Harbor Market, Montecito Natural Foods and Pacific Health Foods in Carpinteria For more information or to order direct delivery, go to www.turmericmeup.com

Slider Envy

Café Stella is simply the best in town

It’s happened to all of us. We sit down in a restaurant, we study the menu, we make our selection, and then something spectacular is delivered to another (smarter) diner at the table next door.

This, sadly, happened to me a while back. It happened at Le Café Stella. And the delight that went to the other (unworthy) diner was the beef sliders.

So we returned recently and got revenge. I ordered the lamb sliders. Connie got the beef version. And we made sure to groan with delight with every bite to make our neighbors jealous.

It’s been said that Le Café Stella’s sliders are among the best in town and I can’t argue. My father, a career restaurant man, said burgers are all about the bun, and I think he would have applauded Stella’s. Manager Jason Hernandez describes these brioche buns as “soft and buttery,” which makes me want to run right back for another plank of them.

Yes, they arrive on little planks of wood, perhaps the better to slide right onto your palate. There are three varieties: lamb (with harissa aioli and arugula), chicken (with fontina cheese) and beef (with caramelized onions, bacon and bleu cheese). I asked manager Hernandez straight up if these are the best in town and he modestly said, “Well, ours are pretty good,” also noting, “Nobody does lamb but us.” (I happen to be a big lamb fan, so I heartily approve).

Most burger historians agree that the slider was invented in Wichita, Kansas, way back in 1916 by Walter Anderson, who would soon invent White Castle and the whole fast-food phenomenon. Why he thought the world needed a small five-cent burger is unclear but he was right. You might be hard-pressed to find an American of a certain age who has never indulged in a sack of Castles.

A hard-line burger purist might see the words “aioli” and “arugula” and say that’s a divergence from the original. But walk past that purist with a plank of Stella’s sliders and deliver them to my table, then listen. That’s a purist changing his tune.

Louie’s is a hidden gem

offering creative and up-to-date Californian cuisine with spot-on service. Its bistro-like space is located inside the 130-year-old Hotel Upham, and reflects the charm and tradition of its Victorian location, with a jazzy, comfortable feel all its own. The romantic atmosphere can be experienced dining cozily inside or outside on an old-fashioned heated verandah. Choice selections from the well-stocked wine bar are served with extraordinary fresh seafood, pastas, filet mignon and a changing menu of specialties.

Food 26

Decor 21

Service 25

Cost $47

Happy Hour Fizzzzzzz

It’s the middle of summer. You vacationers out there should be vacationing by now… even if it’s in your own town. Time to start thinking tall, cool, fizzy drinks on the patio, sipping and slurping them through a straw. It’s time to start thinking Gin Fizz, a frothy 19th century cocktail made with fresh lemon juice, a dash of sugar, seltzer water, and a well-aged London gin. Shaken vigorously by your bartender until the cocktail shaker is too cold to hold … that’s when you know the drink is at its frothy best. If you really want it extra sooth and frothy, ask your bartender to include some egg white powder or a real egg if you’re feeling risky. Enjoy! --RB

For one of the best fizz experiences in town, check out Scarlett Begonia, 11 West Victoria St 805-770-2143

Classic NEON

Upper State’s brilliant landmark since 1956

There was a time and place where birdbath martinis were hoisted at the laughter-filled bar, where slabs of roast beef were dished out on jumbo platters, where dinners came with salad and soup. The kind of place where Sinatra and pals might cruise in with their fedoras and trench coats and cigarettes, and the night would ring-a-ding-ding.

If you’re of a certain age you can revisit this place in your memory bank, or you can stroll into the Tee-off Restaurant and Lounge.

The exterior doesn’t hint at the largesse inside. It’s a modest storefront tucked in between others on Upper State. Actually, there is one pretty jazzy hint: that sign.

“The sign is an integral part of keeping the classic restaurant theme alive,” said John Scott, who, in partnership with his son Jordan and Dave Perry, owns the Teeoff, The Harbor Restaurant, Longboard’s Grill, and Harry’s Plaza Café. It’s one of the few neon signs left in the city. “As long as we don’t change it or move it, it’s grandfathered,” he said. So it’s not budging and remains one of SB’s favorite landmarks.

One way to judge a restaurant’s spirit is by the loyalty of its staff. Here’s a clue: Tony Ferdyn, bartender and Head of Hospitality, has been there 23 years and counting.

Then there’s general manager Todd Elliott, who was working at the Four Winds down the street, coming to the Tee-off for an occasional beverage with friends who worked there. One day he didn’t leave. That was 17 years ago.

And that’s only a sample of the longevity. Sue Ellen Clark’s been on the job for 25 years, Kristen Hardy, 24; Jerry Napolean, 17; Roderigo Figuero and Brandy Cordero, both 15. Pretty impressive in an industry known for turnover.

The secret? In addition to supportive management, “We have the best customers

in town,” said Head of Hospitality Ferdyn, estimating that 80 percent of Tee-off business is regulars. “They’re loyal, generous, they love us and we love them. They come for birthday and anniversaries. They wouldn’t think of celebrating a birthday somewhere else.”

The Tee-off was born in 1956. Scott and Perry bought it in 1993. It’s often said that it was founded with the goal of providing a 19th hole for the nearby municipal Santa Barbara Golf Course, since the Muni didn’t have a liquor license. That may be a bit of a fable, Scott said, but there’s definitely a connection, and the theme continues to this day, in the form of golf memorabilia on the walls and the size of the drinks, guaranteed to ease the pain of doublebogey memories.

Like most restaurants the Tee-off has its special nights, but Wednesday is a special s. That’s rib night. Not baby back ribs or any other variety. These are prime rib bones. They take what’s left after the prime is cut off and

barbecue them. And what’s left is quite a bit –think ribs a la Flintstone. “We’re the only place around that does it,” Elliott said. It’s all you can eat for as long as they last, which isn’t long.

Legend has it that famed UCSB coach Ray Schaack held the record at 27 ribs. “He was a big man,” Elliott noted. It’s a wild night at the Tee-off, the crowd often five deep at the bar

and lively. “You have to use sign language to communicate,” said server Nancy O’Toole.

Every restaurant has a long menu of lore, but it’s possible that the Tee-off boasts more than most. Ferdyn has resorted to writing a book about his nights at the Tee-off and his previous bistros, titled “My Life Behind Bars.” And Scott tells the tale of an anniversary celebration a few years back, when they dialed prices back to 1956. “People were lined up all the way up Ontare,” he said. The then-manager felt so bad about the wait that she walked up the line, got names and telephone numbers and called diners when their tables were ready. “It was an amazing thing,” Scott said. “People went home and came back when it was their turn.”

That’s just a taste. For the full course you gotta go in person. And as manager Elliott says, “If you leave here hungry, it’s your own fault.”

Tee-Off restaurant & Cocktails 3627 State Street 805-687-1616

“People were lined up all the way up Ontare…It was an amazing thing”

Coldwell Banker Residential Brokerage

MONTECITO & SANTA BARBARA

BLUFF TOP RETREAT 1.39 ACRES

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PRIVATE 6.61 ACRE VIEW ESTATE

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TUSCAN FARM HOUSE ON 3 ACRES

Montecito | $3,850,000

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CRAFTSMAN BEACH HOME

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STYLISH LUXURY TOWNHOME

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LUXURY EL ESCORIAL CONDO

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Bob Oliver | 805.895.6967

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MAKING THE DREAM OF HOME REAL

Bear and Star

Ranch cuisine redefined

The first time I dined at Fess Parker’s Wine Country Inn (circa 1998) in Los Olivos was for the “Grand Opening” dinner of the actor’s eponymous hotel and restaurant. It was a fine affair, held outside on the back patio. I was grateful for my good fortune to be seated next to Fess “Davy Crockett” Parker that evening. Despite our polar opposite political leanings (his to the right, mine to the left), I couldn’t help liking the charming, thoughtful, creative, self-made man. ‘Twas a memorable evening — in the courtyard that now showcases aquaponically grown greens alongside herbs blooming in wine barrels from the Fess Parker Winery.

I would bet one very fine coonskin cap that this gentleman, whose fingerprints run from the valley to the waterfront, would be tickled to see how the inn has evolved over the decades, thanks to his thoughtful and talented progeny.

I was slightly disoriented by the transformation of the space where Fess’s wife Marcella (mother to the Parker clan, nearing 90 years of age) once tickled the ivories and held singalongs. The inn’s restaurant, once known as Restaurant

Marcella and for the past decade as Petros (a less than satisfying Greek restaurant, in my limited experience dining there), has been reimagined and christened The Bear and Star. I popped in for a swift, midday, meat-centric tasting with a menu that also focuses on ingredients from our region’s ecosystem and more specifically, the Parker Ranch.

Brother/sister team Eli and Ashley Parker of the Parker Hospitality Family have teamed up with transplant Chef John Cox to create the valley’s latest hot spot.

Partner/Chef John Cox’s roots and interesting culinary road inspired the name of the restaurant. Born and raised in Texas (the Lone Star state flag logo) until the age of eight, John moved with his family to California (the California brown bear from our flag), with a pit stop in the town where it’s hard to find a bad meal, Santa Fe, New Mexico. You can take the boy out of the country, but you can’t take the bbq out of the boy, hence Cox is super proud of the smokers out back and accolades for his award-winning recipes. Chef Cox, along with fellow Chef Jeremy Tummel and Sous Chef Trent Shank, won

first place this year for their BBQ Chicken and 3rd place for Brisket at the San Angelo BBQ Championships in Texas.

There are many things to like here. Two standouts: Obviously, for carnivores, the meat. Also, the pickled yucca flowers (that taste like artichoke hearts) on display along with mushrooms blossoming in glass cases resembling a 19th century “eccentric gentleman’s curiosity cabinet.” They rocked my boat.

The 714-acre Parker Family home ranch is in its “fledging year” supplying the restaurant with meat, produce, and wine. It’s just the beginning of an ever-evolving, forward vision of sustainability and a self-contained ecosystem. The goal is eventually to provide 80 percent of the ingredients used by Chef Cox and his team. The wagyu cattle raised on the ranch are fed and fattened on the spent grains and pomace from the Parker Family Brewery and Winery. Pomace is the solid remains of grapes, olives, or other fruits pressed for juice or oil. It contains the skins, pulp, seeds, and stems of the fruit. The ranch is also home to chicken, quail, rabbits, pigs, and bees. Menu items include heirloom fruits and

organic veggies also grown on the ranch.

So how’s the food?

Standouts included Morro Bay oysters – cold and hot versions both perfectly paired with 2015 Fess Parker “Ashley’s” Chardonnay (Santa Rita Hills). Hands down, the smoked garlic butter/ fermented pepper warm bivalves stole our heart ($3/each) and are worth risking the drive over San Marcos Pass.

An excellent carpaccio of smoked wagyu was sliced more thickly than the paper-thin carpaccio I am familiar with, but was enhanced with thin slivers of radishes, micro-greens, dehydrated house-cultivated mushrooms, and crème fresh. The piece de la resistance was a light dusting of shaved, cured emu egg (courtesy of a local emu farm).

Crispy quinoa tossed in the lovely “Salad from the Farm” added a nice crunch. The “best hamburger ever” (deemed my dining companion) was accompanied by tasty steak-cut fries. Wagyu meatloaf was flavored with house-made smoky tomato ketchup and mustard seeds. The grilled catfish was accompanied by a terrific side of Texas grapefruit, Lompoc lima beans, celery and a charred onion dressing that would make a great summer salad on its own for the vegetarians in the crowd.

The cornbread – topped with fermented chili

sauce and served piping hot in a cast-iron skillet – is a hard-to-resist standout. A Lilliputian butter dish with tiny wedges of brown and regular butter evoked giggles, but proved to be plenty.

In addition to the fine Parker wines that were paired, I especially enjoyed Beauregard Vineyards “The Lost Weekend,” a Sangiovese blend from Santa Clara Valley that paired well with the meat dishes.

Chef Cox loves to play with flavors. His cooking palette reflects subtle, sweet, hot, smoky, and earthy nuances.

Sommelier/restaurant manager Rachel Vander Veer does a fine job of pouring and pairing top-rated estate Fess Parker Winery-grown Rhone varietals, including Fesstivity 2015, a nice dry, sparkling Brut Rosé, that kicked off our tasting.

There are several places to nosh here: the comfy and inviting front porch, the bar, the dining room, the chef’s room, and/or the back patio. Each area has its own ambience. During our tasting, I pressed for the Chef’s Room due to the gorgeous mushroom grows, pretty pickling jars, and interesting culinary library of Chef Cox’s cookbooks collected over the past two decades, not to mention the chef’s personal cooking knife collection on full display.

The décor is appealing – a sort of Tex-Califor-

nia mix by LA-based interior designer Oliva Villaluz. Details include leather placemats, forged cutlery, ceramic dishes from Rolled Oats Pottery in Solvang, and custom hand-blown drinking glasses (used in the private dining room and Chef’s room) from Santa Barbara Art Glass. The skull of “Maggie the Longhorn” (Amanda Parker’s husband Josh’s favorite cow), presides over the dining room fireplace.

A series of “high-end” dinners are in the works that will incorporate rarer ingredients –like saffron grown on the Parker Ranch – and more time-intensive dishes.

Our filling meal ended with a “battle of the pies.” Chef John and Sous Chef Trent channeled their family roots with dueling sweet Texas confections. Trent served his version of his grandmother’s sweet Pecan Pie. John presented a Southern classic chess pie, with a caramelized top similar to crème brûlée. We deemed the pies a tie (who wants to piss off a chef?) however I did have a favorite, which sadly, I cannot confess or risk, as I’d hate facing a fate similar to that of Maggie the Texas Longhorn!

The Bear and Star, 2860 Grand Avenue, Los Olivos . Open for breakfast, lunch and dinner 7 a .m .9 p .m . daily . 805-686-1359 www .thebearandstar. com

Grilled Swordfish

Vegetable Kabobs With Corn & Creamy Cilantro Cashew Dip.

delightfulmomfood.com

Summer grilling notes

Summer is here so time to fire up that grill! This colorful blend of beefy swordfish grilled perfectly with zucchini, tomatoes, onion and peppers is a delicious way to enjoy being outdoors. But it doesn’t stop there. Serve it with creamy cilantro cashew dipping sauce and grilled corn and your palate will thank you all year long!

GRILLED SWORDFISH VEGETABLE

KABOBS WITH CORN & CREAMY CILANTRO CASHEW DIP

Serves 4

INGREDIENTS

1 lb. wild caught swordfish steaks

4 ears of corn in their husks

1 green bell pepper

1 yellow bell pepper

1 red or orange bell pepper

1 yellow squash

1 zucchini

½ cup grape tomatoes

¼ red onion

¼ teaspoon of chili powder

¼ cup olive oil

¼ teaspoon of Himalayan salt

lemon or lime wedges

DIPPING SAUCE:

1 cup raw whole cashews

1 ¼ cup fresh water

1 large handful of cilantro leaves

1 large handful of basil leaves

½ cup mint leaves

¼ cup olive oil

1 garlic clove

1/8 teaspoon black pepper

1 teaspoon Himalayan salt

1 teaspoon apple cider vinegar

3 Tablespoons lemon or lime juice

1 teaspoon of lemon zest or lime zest

INSTRUCTIONS

MAKE THE DIPPING SAUCE: Soak the cashews in 1 cup of water for 3 hours. After 3 hours drain the water and rinse the cashews. In a blender or food processor add the drained cashews, ¼ cup of water, cilantro, basil, mint, ¼ cup olive oil, garlic, 1/8 teaspoon black pepper, 1 teaspoon Himalayan salt, apple cider vinegar, lemon or lime juice and lemon zest. Set aside until ready to use or store in the refrigerator.

PREPARE THE FISH: Slice off any skin from the swordfish steaks then slice the fish into 2” cubes. In a large zip-lock bag add the cubed fish, ¼ teaspoon chili powder, salt, pepper and ¼ cup olive oil. Seal closed then mix around to cover the fish and set it in the refrigerator for about 30 minutes.

Meanwhile soak skewers in water for 30 minutes to help prevent them from burning on the grill. Also wet the corn with the husks still on.

Cut the peppers by removing the tops and seeds then cutting them into chunks. Slice the onions into chunks and cut the zucchini and squash into 1-inch slices. Now you are ready to make the skewers. Start by mixing up the vegetables and about 2-3 fish pieces per skewer and vegetables evenly in-between. You will end up with about 6-7 skewers with extra leftover vegetables. Use the vegetables to make just vegetable skewers. Drizzle the leftover oil in the bag over the skewers and using your hands mix it to coat the vegetables and fish.

Preheat the grill and grill the corn on high for 15-20 minutes flipping every 5 minutes. The kernels should be nice and soft but not wrinkly. Wrap in foil until ready to serve when the skewers are done.

Grill the skewers on medium heat for 4 minutes and flip for another 3-5 minutes. Check the fish after a total of 6 minutes. When the fish is done it will not be opaque in color and slightly flaky with grill marks.

Squeeze lemon or lime on top of the skewers right before eating and serve them with grilled corn and creamy cilantro sauce for dipping and over the corn.

TOMATO ONION TART

Warm savory tomato onion tart made from crispy pastry sheets needs to be added to your list of quick easy dinner ideas!

Serves 6

INGREDIENTS

1 sheet of frozen puff pastry

3 tablespoons olive oil

2 red onions, peeled and sliced

2 cloves of garlic, minced

4 plump ripe tomatoes, thinly sliced

2 tablespoons tomato paste

1 teaspoon oregano

fresh rosemary fresh basil

2 ounces of fresh cheese such as feta, goat cheese or blue cheese

balsamic reduction (optional)

Salt and pepper

INSTRUCTIONS

Unroll 1 sheet of thawed frozen puff pastry. Fold over the edges to make a ½-inch border all around and poke the bottom around with a fork. Chill while you prepare the filling.

Preheat the oven 400 degrees F. Place a baking sheet or Pizza Stone in the oven to heat up) this makes the bottom of the tart crispy when it cooks).

Heat 2 tablespoons of olive oil on medium heat in a large frying pan. Add onions and cook about 10 minutes, stirring frequently. Sprinkle with a dash of salt and pepper. Add garlic and cook another 2 minutes. Remove from heat and let it cool.

Slice the tomatoes. Spread 2 tablespoons of tomato paste evenly over chilled puff pastry, but not over the edges. Sprinkle evenly with dry oregano. Add cooked onions to the top then tomato slices in rows.

Bake 15-20 minutes until pastry crust is golden brown and the tomatoes are not watery. Drizzle with remaining 1 tablespoon of olive oil and sprinkle cheese on top. Bake about 3-5 more minutes, Remove from oven and garnish with fresh basil and rosemary leaves and optional balsamic reduction.

CREAMY POTATO SALAD

This healthy yet creamy potato salad recipe is like savory fingers of comfort food at its best! Instead of traditional red potatoes, fingerling potatoes make a flavorsome paring bathed in a creamy vegan sauce A sure crowd pleaser salad at a summer picnic!

Serves 4-6

INGREDIENTS

Dressing:

1/3 cup of vegan mayonnaise (or regular mayonnaise can be used)

1 teaspoon parsley, chopped

1 teaspoon sugar (Xylitol or Coconut Sugar)

1 Tablespoon apple cider vinegar

1 teaspoon dry mustard

5 Tablespoons coconut milk (not canned)

Salad:

1 pound bag of fingerling potatoes,

1 Tablespoon parsley, chopped

salt and pepper to taste

¼ cup celery, diced

¼ cup green onion, diced

INSTRUCTIONS

In a medium pot on the stove boil water and add a dash of salt and fingerling potatoes. Boil for 10 minutes or until soft. Strain the water and let the potatoes cool. In the meantime make the dressing.

For the dressing whisk together mayonnaise, 1 teaspoon parsley, sugar, apple cider vinegar, dry mustard and coconut milk.

When potatoes have cooled dice into 1” pieces and add to a large bowl. Add the diced celery, green onion, parsley, and dressing and toss until coated. Add salt and pepper to taste. Refrigerate for about 1 hour to chill before serving.

CHICKPEA AND CORN SALAD

A delicious chickpea or garbanzo bean salad lightly tossed with apple cider vinaigrette dressing to bring all the flavors of vegetables together in this gluten-free and dairyfree dish!

Serves 4-6

INGREDIENTS

1 16oz. bag of frozen corn

1 15oz can of garbanzo beans, drained and rinsed

1 cup grape tomatoes, halved

1/3 cup green onions, diced

1 teaspoon olive oil

dash of salt and pepper

DRESSING:

1 teaspoon Dijon mustard

2 Tablespoons apple cider vinegar

¼ cup of olive oil

INSTRUCTIONS

On the stove top in a medium skillet add 1 tsp. olive oil and frozen corn. Heat on low until thawed and the liquid evaporates (about 5-10 minutes). Transfer corn to a large bowl. Drain and rinse chickpeas and add to the corn. Add diced green onions (white and green parts) and halved grape tomatoes. Add a dash of salt and pepper to taste.

Make The Dressing: In a small bowl whisk together the Dijon mustard and apple cider vinegar. Add ¼ cup of olive oil and whisk until blended.

Add dressing to chickpea salad right before you are ready to serve. Serve room temperature or slightly chilled.

ROASTED PORK BELLY SANDWICH WITH SUMMER PEACH MOSTARDA (Serves six)

Ingredients:

2 lbs. skin on pork belly (fine without)

2 tbs. toasted fennel seed (ground)

2 tbs. toasted allspice berry (ground)

2 tbs. cracked black pepper

2 bay leaves (crumbled)

4 tbs. kosher salt

1-cup aioli or mayonnaise (see recipe below)

3 ripe peaches

1 tbs. shallot (minced)

3 tbs. mint (torn)

2 tbs. pickled mustard seeds (see recipe)

6 ciabatta sandwich rolls

2-cup arugula

Procedure:

(For the pork belly)

Combine the spices, bay leaves, and salt in to a bowl and stir so ingredients can be distributed evenly.

Massage the spice cure into the flesh of the pork belly being sure to cover every inch. Cover and refrigerate for 12-24 hours.

Pre-heat oven to 375 degrees f

Remove pork for cure and rinse excess off with cold water, pat dry and pace on a resting rack in a roasting pan.

Carefully score the skin, avoid slicing into the meat.

Place in your oven for 1 hour and 30 minutes

Move pork belly to the lowest level in your oven and turn the broiler on.

Let the skin crisp up, this should take 1015 minutes. Ideally your broiler temperature should be on low so this process happens gradually. Keep a close eye on it if this isn’t an option.

When the skin has “puffed” and gotten crispy, remove from the oven and let rest for 15 minutes before slicing.

(For the mayonnaise)

You will need

1 large egg yolk

3 cloves of garlic (finely grated)

½ tsp salt

1 tsp lemon juice

1 tsp Dijon mustard

1 ½ cup grapeseed or sunflower seed oil

Whisk egg yolk, garlic, mustard, salt, lemon juice, and 1 tsp water. whisking constantly add oil drop by drop at first, then half tsp. at a time as mixture emulsifies and thickens. Whisk until oil is incorporated and mayo is stiff enough to hold its shape on a spoon

(For the pickled mustard seed)

Heat 2 cups of white wine vinegar and a ½ cup of granulated sugar. Bring to a rolling boil. Add 1 cup of mustard seeds and simmer for 10 minutes or until tender.

Set mustard seeds aside and allow time for them to cool completely.

(For the summer peach mostarda)

Combine the peach, shallot, pickled mustard seed, mint, a dash of olive oil, and salt to taste.

(Compose your sandwich and enjoy)

Dived the pork belly, aioli, and mostarda, and arugula amongst the toasted ciabatta and enjoy.

BARBECUED CARROTS WITH PICKLED ONIONS, AND BUTTERMILK VINAIGRETTE

(Serves 4)

Ingredients:

2 lbs. baby rainbow carrots (peeled

1 white onion (pealed whole and sliced into rings)

2 cups white wine vinegar (for pickled onion)

2 tbs. raw, granulated sugar (for pickled onion)

1 small red beet (quartered, for pickled onion)

1 shallot (diced)

½ - cup sour cream

2 tbs. muscatel vinegar (use champagne vinegar as an alternative)

1 ½ - cup buttermilk

½ cup EVOO

Salt and pepper

3 tbs. fresh dill

1 head frisée (cut and washed)

1 bunch watercress (optional, cut and washed)

(For the buttermilk vinaigrette)

In a blender combine the shallot, sour cream, muscatel vinegar, and butter milk. Blend for 30 seconds on medium high speed. Slowly stream in the EVOO. Season vinaigrette to taste with salt and pepper

(For the carrots)

Pre heat your barbeque or indoor grill to 400 degrees F.

Toss the carrot in a bit of olive oil and salt. Grill carrots on each side for about 10 minuets per side. This may take longer depending on the size of your carrots. You’re looking for fork tender.

(For the pickled onion rings)

In a small pot bring the white wine vinegar, sugar, and quartered beets to a rolling boil. Place your sliced onion “rings” in a nonreactive container and pour the boiling vinegar over them. Place a sheet of parchment paper or a bowl over the top of the onions so they’re completely submerged in the vinegar. Set aside and allow to cool, over night is best.

(Compose the salad)

1. In a large mixing bowl toss the carrots, frisée, and watercress. Add a few tablespoons or as much or as little dressing as you prefer. Garnish with pickled onion, serve, and enjoy.

Recipe by Avery Hardin

Wildwood Shepherd’s Pie

Despite the nice weather we have most of the time in Santa Barbara, there’s something about summertime that makes us all want to get outside more often. So naturally, summer is a great time to make use of that outdoor grill. This recipe for Shepherd’s Pie from Wildwood Kitchen is the perfect solution for utilizing leftover grilled meats and veggies to create a hearty meal. A spin on the classic comfort dish, it incorporates fresh herbs and vegetables that are prepared similarly to Beef Bourgogne, and is satisfyingly rich but not overpowering.

WILDWOOD KITCHEN

When Chef Justin West and Adam Poverman came up with the idea for a bbq restaurant in Santa Barbara, they wanted to combine different bbq techniques and styles under one roof while making sure to highlight local and seasonal ingredients. They call it “West Coast Regional Barbecue”—a style that Chef West describes as “encompassing all the great styles from around the country, while featuring fresh California produce from the local farmers’ markets that we’re blessed to have available 52 weeks a year.” Featuring local produce allows Chef West and

team to add freshness to the dishes which, he explains, “contrasts the richness of the smoked meats, which ultimately helps with everything from how you enjoy the meal to how your body processes it.”

From mouthwatering pulled pork and brisket to elevated versions of classic sides like coleslaw and potato salad, Wildwood doesn’t skimp on flavor. They also feature all natural, hormone and antibiotic free meats, something that Chef West feels is incredibly important. “I am happy to say that our meats are the highest quality that I can find and I think you can taste that in our products.”

WINE PAIRING

Wildwood’s wine list features selections based on personal relationships the owners have with local winemakers. For this dish, we suggest a medium-bodied red, like the Whitcraft 2013 Tempranillo

Whether you make the meatlover’s or vegetarian version of this recipe, this Tempranillo from winemaker Drake Whitcraft perfectly complements the meal with its velvety texture, savory notes and well-integrated tannins. It’s fresh and light on the palate, but weighty enough to stand up to the heartiness of the dish.

SHEPHERD’S PIE

For the Vegetable Base:

1 C Yellow Onion, Medium Dice

½ C Celery, Medium Dice

1 C Mushrooms, Sliced

1.5 C Roma Tomato, Large Dice

4 Cloves Garlic, Sliced

1 Sprig Rosemary, Finely Chopped

4 Sprigs Thyme, Finely Chopped

1 TBSP Olive Oil

3 TBSP Tomato Paste

1 C Red Wine

2 tsp Red Wine Vinegar

1 TBSP Barbeque Sauce

½ Ea Lemon, Juiced

1 TBSP Parsley, Chopped

As Req Chicken or Vegetable Stock (for adjusting consistency)

For the Meat Filling:

1 Lb Mixed BBQ Meats (Lamb, Ground Beef, Chicken or meat of choice, but should be cooked first before being added to the above mixture) or

1 Lb Grilled Portobello Mushrooms, Large Chop or Hand Pulled (For Vegetarian Version)

For the Potato Topping:

2 Lbs Yukon Gold Potatoes, Boiled & Turned into Mashed Potatoes

As You Like Butter, Cream or Milk to make the mashed potatoes delicious

Directions:

1. Toss the Onion, Celery, Mushroom, Tomato, Garlic, Rosemary and Thyme with the Olive Oil, season with Salt & Pepper and place in a roasting pan. Roast vegetables in either a smoker, on a bbq or in a hot oven (400 degree oven) until tender.

2. Add Tomato Paste and return to heat source for additional 5 minutes to cook off the raw tomato paste flavor.

3. Deglaze the pan with Red Wine, Red Wine Vinegar & Lemon Juice. Place on the stove and reduce the liquid by 50% its original volume.

4. Add Meat of your choosing and stir well.

5. Add Parsley, BBQ sauce and Stock (as needed) and adjust consistency accordingly. The liquid in the mixture should be thick enough to coat the back of a spoon.

6. Place the meat mixture in a cast iron pan and cover with mashed potatoes.

7. Once it’s topped with potatoes, place into a 400 degree oven until the potatoes are golden brown.

—Recipe provided by Wildwood Kitchen 410 E Haley St 805-8453995

SUMMER STARTERS

Small bites from the kitchens of SB

Summer dining in Santa Barbara is more spur of the moment. It’s casual and on the lighter side. Most of the time you’re with a group of friends sharing smaller plates or tapas instead of main entrees. How about a plate of chicken nachos and several sides of poke for the table while sitting on the beach, toes in the sand? Or maybe some bluefin tuna belly served Italian crudo style, lightly dressed in rich olive oil and lemon zest, paired with Italian ale? A crisp pinot gris always pairs well with a variety of spicy flatbreads. Throw in a bowl of Hope Ranch mussels bubbling in a fennel-and-beer-stock broth with a fresh crust of local bread, please! Fresh lobster tacos, oyster shooters, pan-seared diver scallops, smoked salmon, salads made with local micro-greens, and heirloom tomatoes. Who says the lazy days of August have to go flavorless? The following are a few reasons why they don’t.

Sly’s in Carpinteria—Local abalone sautéed in lemon and butter.

SURFING IS A PRIVILEGE THAT I WISH EVERYONE COULD EXPERIENCE. TO BE IN THE WATER, TO RIDE A WAVE, TO BE PLAYING IN THE OCEAN IN SUCH A WAY THAT SURFING DELIVERS IS MORE THAN A SPORT, IT IS A WAY OF LIFE AND A WAY TO CONNECT WITH NATURE, TO BE HUMBLED, AND STOKED ALL IN ONE GO OUT. SURFING ADDS A DIMENSION TO MY LIFE I WILL BE FOREVER GRATEFUL FOR. Alison Grube, Santa Barbara

S U R F E R S O F S A N T A B A R B A R A

Order food, be the hero

Birthdays at the beach, office meetings at work or family gatherings at home, anyone can be a hero.

Gourmet Catering Delivered

1. Serving plates from Coast 2 Coast Collections, 1114 State St. in La Arcada. 805-845-7888. www.c2ccollection.com

2. Bluebellgray decorative pillow available at Macy’s in La Cumbre Plaza. $85

3. Stylish leather handbag from Parker Clay, 133 East Anapamu St. 805-699-5144. www.parkerclay.com

Life is just so much more fun when you live with MichaelKate...

1. Waterjet Carrara tile in every shape, design and pattern imaginable from Tileco. 7 North Nopal St. 805-564-1868.

2. Beautiful and durable melamine summer picnic ware from Italian Pottery Outlet, 929 State St. 805-564-7655. www.italianpottery.com

3. Bamboo bedroom set. Available from For Your Home Furniture in Ventura. 805-641-1919 www.fyhfurn.com

Accessory Dwelling Units 101

California is facing a housing crisis. According to a report issued in May by Gov. Jerry Brown’s Department of Finance, the population in California grew by 2.3 million people since 2010, however only 400,000 housing units were added during the same time frame. Fortunately, a new law effective January 1, 2017, is available for homeowners to help solve the housing problem while providing a potential source of additional income.

California’s new accessory dwelling unit (ADU) law allows small ADUs to be built on single family lots. Previously, ADUs were limited to specific lot sizes and zoning requirements, and in most cases they were not allowed to have a full bathroom or a full kitchen.

The new ADU law allows for units to be built up to 1,200 square feet. They can be attached or detached, and there is even a provision to convert garages into ADUs. They can have full bathrooms and full kitchens, and can use the existing utility hook-ups as long as they are sufficient to accommodate the new use. Although they cannot be sold separately from the primary dwelling, they can be rented.

One notable change is that local planning and building departments must approve the units within four months of an owner submitting an application that meets local and state requirements. Where some jurisdic-

tions used to require discretionary review and notifying neighbors, the new law does not have these requirements.

Prior to this new law, homeowners were often not allowed to build ADUs because of parking limitations. Similar to previous requirements, each new bedroom added requires an additional parking space. However, the law does allow for some exceptions. Tandem parking is counted as additional parking. The parking requirement is waived if the ADU is within one half-mile of public transit, is within a historic district, or has a car-sharing pod within one block. Additionally, if the ADU is built within the existing footprint (for example, in place of the garage), then no additional parking is required.

Not everyone will be able to take advantage of the new law. Zoning setbacks, height limitations, and parking requirements will block some homeowners from building ADUs. In an age when regulatory requirements seem to be getting ever more stringent and difficult, this law should help add housing capacity while providing means for some homeowners to supplement their income in a way that is significantly easier under the new law.

ROBIN’S NEST

New Life into a Santa Barbara Ranch House

FForward-thinking Robin Donaldson is one extremely busy, very nice (like many in this profession), talented architect in our town who has created noteworthy projects throughout Southern California. When Donaldson decided to expand and feather his own super-cool Santa Barbara nest, he devised a creative modular solution.

With three architectural design offices (Santa Barbara, Culver City and Newport Beach), 60 employees, a business partner of 26 years (Russell Shubin with whom he collaborates on Los Angeles design projects), a new office/live work space in downtown Santa Barbara, and more going on, it’s pretty remarkable that the down- to-earth, fourth generation, Southern California architect found time to sit down for this story. We had a great visit, our hourlong chat in his office conference room rambling from contemporary art to birthdays to downtown living to family roots (his are Irish) to travel (he’d just returned from a surf trip to Costa Rica) and other areas of common interest.

Shubin/Donaldson projects run the gamut from grand to small and include large architectural estates and commercial projects. Donaldson’s own remodeled family home featured here is somewhat modest. The California 1950s ranch-style house, which was expanded from 1,500 to 2,600 square feet, is where he and his wife Eryn raised their two sons for the past 14 years.

“Regardless of the size of a project, we approach each design with a passion for detail and a highly crafted modernist aesthetic,” the architect noted.

Donaldson voluntarily upgraded the entire house down to the studs. The family moved out for nine months of the 18-month-long remodel.

The modular addition is a smart solution for savvy homeowners considering in-law/guest/ or growing family building additions to their own homes.

Previous and this page: Sliding frosted glass doors with steel hardware allow light to flow between the kitchen, living room, and a hallway, adding not only light between rooms but also an artistic element. Opposite: The reclaimed Douglas fir used for the bathroom ceiling and walls came from the former Cal Poly Pomona bleachers.

ARCHITECT PROFILE

The CL:20 (Donaldson’s code name for the job) is fashioned with four “off-the-shelf” eight-foot steel moment frames that support the roof and allow for structurally sound glass walls that are earthquake resistant. The 14 x 40-foot structural system provides flexibility with the floor plan.

“The intention is that an all-glass box, that floats in the back yard, dematerializes,” said Donaldson, noting that the addition also created a courtyard space for outdoor dining and entertaining. Costs for such an addition are variable, depending on interior details, but the base unit cost is approximately $200,000, which includes electrical, plumbing, hookups, drywall, and flooring for the structure, which is built on site.

For this project, the architect and homeowner used as many reclaimed materials as possible. Solid Douglas fir was used for the bathroom counter. The reclaimed Douglas fir for the bathroom ceiling and walls came from the former Cal Poly Pomona bleachers.

“When the wood landed in my garage, it smelled like a gym!” Donaldson laughed. He and his carpenter planed the wood planks, erasing not only the seat numbers but the gymnasium smell, as well. The bamboo wall for the outdoor shower was constructed from a hedge that the City of Santa Barbara required him to remove.

Bathroom fixtures were sourced from Ferguson’s. Santori Woodworking in Lompoc built the custom cabinetry.

Donaldson “blew out the interior and opened all the walls.” The open kitchen features reclaimed Indonesian teak flooring, a Carrera marble island with waxed raw steel base, and appliances from Ferguson’s, including a glass-fronted refrigerator. Sliding, frosted glass doors with steel hardware allow light to flow between the kitchen, living room, and a hallway adding not only light between rooms but also an artistic element due to Donaldson’s clever design.

Floating the new addition in the back yard created several outdoor entertaining/ meditating options.

Opposite: A lap pool and spa add the perfect touch of modern to the back yard.

Texture and color play off one another in both the exterior and interior changes.

The front exterior was enhanced and modernized with waterproof, gray cement fiberboard panels placed over the existing plaster and painted a dark gray. The original size windows remained, due to zoning. Donaldson’s custom-designed steel frame boxes that protrude from the house and allow in as much light as possible are sculptural elements that add to the overall effectiveness of the facelift.

“When we bought the house, the previous owners tried to make it Spanish hacienda-style,” he said. “I made it contemporary.”

The water-tolerant Southwest garden and frosted glass garage door add to the curb appeal in front. A lap pool was also added in the relandscaped back garden.

The 60-year-old designer loves to collect mid-century, California-fabricated furniture, including pieces by his old friend Paul Tuttle (the Z chair came from the Barry Berkus estate), vintage Eames, and Bertoia. Favorite hunting grounds online include Firstdibs, Etsy, and Protoya.

Eryn Donaldson notes the ever-changing sunrise views delight from the glass-walled master bedroom framed by white curtains. “It feels like we’re camping,” she said.

“The glass walls bring a lot of light in and make the old ranch house really breathe,” her husband added.

Donaldson landed in Santa Barbara to attend USCB where he studied architectural history with the noted historian David Gebbard. From there it was off to the edgy architectural school Sci-Arc in Los Angeles before landing a job at

the Pritzker prize- winning firm Morphosis Architects (“an architect’s architectural firm”). That job ended in Santa Barbara while working on the well-known/much-published 8,000-square-foot contemporary Crawford house in Ennisbrook. He then teamed up with Russell Shubin to open his own practice in 1990.

With one son now out the door (Reed, 18) studying electronic music composition and production at the Icon Collective in LA, and the other (Payne, 16) an avid competitive sailor attending Eureka, a private school in SB, Robin, Eryn, and Payne are looking forward with some mixed emotions to moving into new, equally cool downtown digs this July. Their new home will be part of the live/work complex that is the firm’s new Anacapa Studios: two office buildings, two 4,000-square-foot office building compounds, and their new 4,000-square-foot, three-story downtown pad in the SoCo (South of Cota) part of town.

“We’re heartbroken to be leaving CL: 20,” Donaldson said. “The creation was a labor of love, but the excitement of a new adventure at Anacapa Studios keeps us moving forward!”

“The intention is that an all glass box, that floats in the back yard, dematerializes . ”

Extraordinary opportunity to purchase a beautifully completed main house, on a ~115 acre parcel in a prime East end location, up the beautifully wooded canyon, Agua Caliente. 1/3 interest includes all agricultural project rights and the option to build an employee house. Newly constructed ~4,200 sq ft 4 bedroom, 4 bath home, and separate ~1500 sq ft garage/ multi-use structure with bath, of impeccable quality. Features include vaulted ceilings, French oak floors, 2 fireplaces, gourmet kitchen, high

end finishes throughout, decks and stone terraces, mountain and canyon views, with a peek of the ocean. Incredibly picturesque private coastal property, abundant amenities and unspoiled natural beauty. High quality infrastructure in place including 2 high producing wells with ~40,000 gallons in storage, Edison power, high speed Internet, fencing and gates. Perfect opportunity for horses with ~20-40 acres of private horse pasture, flat meadow and gently rolling hills. Offered at $5,395,000

It’s all in the look

5 Easy Steps to Improve Your Curb Appeal

Curb appeal is one of those terms frequently heard from the mouths of real estate agents, particularly when putting a house on the market. Sounds great but what it is? And what if you aren’t selling your home? Does curb appeal matter?

What is Curb Appeal?

There’s an old saying: “You only have one chance to make a first impression.” I’ll bet you can think of examples in your own experience: the shabbily dressed salesman, the dirty restaurant, the rusty and dented car can all be turn-offs. I’m sure you agree that the same concept applies to your home. But, what is “curb appeal”?

The dictionary defines curb appeal as “the visual attractiveness of a home as seen from the street.” It further defines attractiveness as “Arousing interest or pleasure.” Attractive is then defined as “Having a pleasing appearance” and “Having a feature or quality that people like.”

Wow! How can you predict what people will like? The truth is, you can’t. So, if you can’t foretell the future and you’re not a mind-reader, what can you do to enhance your home’s curb appeal? The answers are simple.

Here are easy 5 steps to improve any home’s curb appeal.

1. Take a Walk

Walk around the neighborhood. Look at everything through fresh eyes. Notice what’s pleasing and what isn’t. Really look, as if seeing everything for the first time. Walk in other sections of town, being sure to include many different styles of homes.

2. Garden Editing

Now that you’ve established for yourself what makes a place attractive (or not), come home and look at your own home from this new point of view. I mean really look. Walk about and make a list. It’s time to remove anything that isn’t contributing to your home’s beauty. That includes plants that are dead, dying, or just plain ugly. Be ruthless. No sentimentality allowed. Overgrown lavender, woody rosemary, a ball of sticks, anything that isn’t worthy is actually detracting from the overall aesthetic and needs to go. And, be sure to get rid of all the excess junk. (No offense intended; we all have some.)

3. To Add or Not to Add, That Is the Question

Now that you have a clean canvas, the question becomes to add or not to add. My advice on that is this: If you add, stay with the prevailing theme. If your home is Mediterranean, stay Mediterranean. If the landscape is tropical, stick with that. If you have a cottage garden, stay cottagey. Don’t add red flax for “wow factor” unless you already have a flax garden. Keep it simple.

4. Mulch, Mulch, Mulch

Now that you’ve removed everything unattractive in your garden and added plants (or not), bring in the mulch. Not orchid bark, mulch. You can get it free from Marborg or the county or get chips from a tree company. Doesn’t matter where it comes from, just do it. Apply it four inches thick on every square inch of earth. But don’t bury the plants. And then, don’t allow your gardener to blow or rake it all away.

5. Cleanliness Is a Virtue

Cleanliness is most definitely a virtue when it comes to curb appeal. Now that the editing, adding, and mulching are done, it’s time to clean. Rent a power washer, get out your broom and bucket and start scrubbing. Remove stains off your driveway and patios. Sweep away cobwebs, clean the shutters, and yes, even wash the windows. I guarantee that once you get started, you’ll find some pretty interesting surprises. But the result will be worth it. You’ll have a home that sparkles.

The Economics of Curb Appeal

I hate to talk economics but if you’re selling your home, I assume you want to sell at a good price. And even if you aren’t going to sell, it’s a good idea to take into account the overall value of the home, relative to the neighborhood. When addressing the issue of curb appeal the real question is: How to maximize the return on your investment? The steps I have given you are the basics – what to do if you do nothing else.

There are many more things you can do to help your curb appeal, but whatever it is, ask yourself if it will increase the property value. No-brainers are things like adding a new mailbox and house numbers. You can do more and spend more of course, but do these five easy steps first. You can thank me later.

Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris She can be reached at 805 969 3984 or www montecitolandscape com

Driveway makeovers:

Chip sealing can be both elegant and affordable

Driveways can be a problem. The property entry is your first chance to make a good impression and sometimes that’s your driveway. Because of this it’s one of the most important and yet trickiest aspects of enhancing curb appeal. All of the effort and money spent on enhancing your home can be for naught if your driveway is an eyesore. It can also be the largest potential budget buster. So, what to do? Chip seal may be the answer.

Chip seal is the process of applying a thin layer of asphalt or other adhesive product into which gravel is embedded. Chip seal is attractive, durable, long-lasting, and many times is the most economical way to make a vast improvement to your home’s approach. Chip seal can be applied

atop existing hardscape surfaces, saving thousands in removal and construction costs. Chip sealing offers a more solid surface than plain gravel, and because it has a rough texture, it makes for much better footing when wet, compared to poured concrete, which can be slippery. And chip seal isn’t just for driveways. It can also be used to surface walkways and patios. Plus, design-wise, gravel drives are classic and can be made to fit with any style of home, from modern to traditional.

DINING OUT

Enterprise Fish Company offers a delicious summer entrée…their mesquite grilled mixed seafood skewer served with ginger infused brown rice and roasted rainbow carrots. Pairs nicely with Flor de Campo Chardonnay. 805-962-3313. Photo by Joshua Curry.

CARPINTERIA

Garden 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. Open Monday–Sunday 8am-5pm. [BrL] $ (BW) 3811 Santa Claus Lane (805) 745-5505

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

MONTECITO

CAVA. Experience the bold flavors of Spain, Mexico and Latin America in a romantic garden setting. [BLD] $$, (FB) 1212 Coast Village Road, 969-8500.

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

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

The Stonehouse. Located in a 19th-century citrus packing house, The Stonehouse features a relaxing lounge with full bar service and a separate dining room with crackling fireplace and creekside views. 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.

SANTA BARBARA

Boathouse. The Boathouse at Hendry’s Beach is the newest venture of the owners of the Santa Barbara Shellfish Company, which began on Stearn’s Wharf in 1980, and the Santa Barbara Fishouse. Enjoy stunning views and great seafood from a family run business that knows their fish! [BLD] $ (FB). 2981 Cliff Drive 805898-2628, www.sbfishhouse.com/boathouse

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

DINING OUT

Breakwater Restaurant. Enjoy the comfortable large patio overlooking the historic, scenic Santa Barbara Harbor. Serving breakfast, lunch and dinner daily from 7 AM. Award winning clam chowder, nightly specials, fresh seafood, steaks, sandwiches, salads and a kid’s menu for your little mariners. At the scenic Santa Barbara Harbor, 107 Harbor Way. 805-965-1557. sbbreakwater.com.

Chase Bar & Grill. Serving classic New York Italian cuisine in the heart of downtown Santa Barbara since 1979. State Street seating available. Full bar. Happy hour 3-6pm Mon-Fri. 1012 State Street. 805-9654351 www.chasebarandgrill.com

Chuck’s of Hawaii. For over half a century 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. Featuring a nightly selection of fresh fish, from old favorites like Alaskan halibut and grilled salmon to ahi tuna (grilled medium rare). Dinner is served weekdays from 5:30 to 11pm, and until 11:30pm weekends. Full cocktail bar, featuring Firestone-Walker Double Barrel Ale on draft. Reservations welcome. [D] $$, (FB) 3888 State, 687-4417.

Chuck’s Waterfront Grill. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by

“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.”

vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD] $$, (FB) 113 Harbor Way, Santa Barbara, 564-1200

Crocodile Restaurant at Lemon Tree Inn. One of the best neighborhood destination eateries in SB featuring great steaks, salads and cocktails, full breakfast, lunch and dinner menus. 2819 State St, Santa Barbara, (805) 687-6444. BLD $$

Dargan’s Irish Pub. SB’s only authentic Irish bar and restaurant with a tradition that has spanned three generation. Featuring the best in Irish fare, full bar and numerous beers on tap. In the heart of old town, this cozy atmosphere features full lunch and dinner with room for private parties, billiards and darts. Open Daily from 11:30. 18 E. Ortega, 805-568-0702. www.darganssb.com

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. Fun, friendly, great bar with TV, heated fountain patio with ocean views and comfort food kids will love! Serving breakfast, lunch, dinner and a sensational Sunday brunch. Open 7 days. [BBrLD] $ (FB). 1 State Street, (805) 9634466, www.harborviewinnsb.com.

Endless Summer Bar-Cafe. Chucks Waterfront Grill & The Endless Summer bar-cafe began serving friends and family in the Santa Barbara Harbor in 1999. Enjoy steaks, fresh seafood and cocktails on the radiant heated deck with fire pits; or head inside for intimate, cozy booths and the full bar. Upstairs, The Endless Summer bar-cafe offers casual dining, surrounded by vintage surfboards and memorabilia. Sip on local wines, craft beers and cocktails, play a game of pool or Cornhole under covered lanais while watching sports and surf movies. Live music, happy hour and free valet parking are also offered. [LD]. $, (FB) 113 Harbor Way, Second Floor, 564-1200.

Enterprise Fish Co. 225 State St., Santa Barbara, 805-962-3313, enterprisefishco.

com; open daily for lunch and dinner. This lively, familyfriendly restaurant—a local and tourist favorite since 1977—is known for its fresh seafood and unbeatable happy hour deals.

Fishouse. On the water on Cabrillo at the gate to the Funk Zone downtown. Sensational seafood, daily full cocktail and bar food happy hour, and patio seating. 101 East Cabrillo Blvd. 805-966-2112. www.fishouse.com $$ (LD)

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

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

Holdren’s Steaks & Seafood. Holdren’s Steaks & Seafood is elegant and timeless, featuring U.S.D.A. prime Midwestern corn fed beef, charbroiled over their mesquite grill. Try the “Cowboy Cut”–Holdren’s signature steak—a 20 oz. Prime bone-in rib chop served over spicy onion rings. Their fresh seafood selections include Bacon Wrapped BBQ Tiger Prawns, seared Hawaiian Ahi, and a shrimp Scampi like no other. Holdren’s offers an extensive wine and martini list and outdoor seating.. Open daily for lunch from 11:30 a.m., and for dinner from 5:00 p.m., Saturday and Sunday for dinner from 4:00 p.m. Now offering Sunday Brunch 9am-2pm. [BrLD] $$ (FB). 512 State Street, 805-965-3363. In Goleta 6920 Marketplace Dr. 805-685-8900

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

Jane Restaurant. Located 2 doors down from the Arlington Theatre, Jane offers American Bistro food in a beautiful old Spanish building with 2 story fireplace. Fresh Fish, Burgers, Great Salads and entrees including Lamb Chops, Steaks, Veal Scllopini & Chicken Picatta. Fresh hamburger buns and desserts are all homemade on the premises daily. Closed Sunday 1311 State Street 805-962-1311 and 6920 Marketplace Dr, Goleta 805-770-5388.

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.

La Arcada Bistro. Beautiful downtown dining serving breakfast lunch and dinner. Private events welcome. 1112 State Street. 805-965-5742. www.laarcadabistro.com/ private-dining.

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.

Max’s. Sensational breakfast haunt in San Roque for over 30 years. Also features Italian scratch made offering at dinner. 3514 State St. 805-898-9121. [BLD] $$

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; 361 Hitchcock; 6990 Market Place Drive, Goleta. For out of town see their website for details. Nectar. Elegantly decorated two-story restaurant with a famous bar noted for its excellent martinis, mojitos, inventive cocktails and a wide range of tequilas and mescals served by a joyous staff. [BrD] $$ (FB)20 E. Cota St., 805-899-4694

The Nugget. Down-home Americana fare with the appropriate dose of Western kitsch and memorabilia is the draw at these family-friendly joints. Open daily for lunch and dinner. For location nearest you go to www. nuggetbarandgrill.com.

Olio e Limone Ristorante, Olio Crudo Bar, & Olio Pizzeria® (“Oil and Lemon” in Italian).Husband-wife team Alberto and Elaine Morello preside over this pan-Italian charmer, where you’ll experience “excellent cooking and hospitable service” (Zagat Survey). “Simply sophisticated,” says the Los Angeles Times. Wine Spectator award-winning wine list. Private dining for up to 40. Casual pizza bar-wine bar-full bar around the corner at Olio Pizzeria®, with Olio Crudo Bar, Olio’s raw bar and lounge, next door. New locations at The Shoppes Westlake Village. www.oliocucina.com.

11 W. 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 PanSeared Fish & Seafood, Homemade Pastas, Gourmet Pizzas from their wood burning pizza oven, fresh baked Breads, deliciously imaginative Salads, & Homemade Desserts. Sophisticated yet comfortable, Opal radiates a warm, friendly atmosphere. Full bar, award winning wine list, private room for parties up to 60. 1325 State St., 966-9676. [LD] $$ (FB) Open Daily for Lunch and Dinner.

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

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

Renaud’s Patisserie & Bistro. Specializing in a wide selection of authentic French pastries. [BL] $ (B&W), 3315 State St Santa Barbara, 805-569-2400, and in Arlington Plaza. www.renaudsbakery.com.

Roy. Voted best late night dining spot in town. Bistro-style American cuisine featuring steaks, seafood, chicken,

28 YEARS OF EXPERIENCE SELLING THE SANTA BARBARA LIFESTYLE

Having bought and sold several homes in our lifetime, we have experienced both buying and selling with several agents across the US. Our experience working with Ryan was truly exceptional. He went out of his way to inform us, guide us through the process, help us with our relocation and was willing to follow up even years after we bought the house. We enjoyed working with Ryan so much that when it was time to downsize he was the rst and only person we called.

Hoffmann Brat Haus

Gourmet Sausage & Age old Craft Beer

Hoffmann Brat Haus is a locally owned family business. Our vision was inspired by the European tradition of families and friends coming together to share meals and stories. Our goal is to create a restaurant that feels like home while providing a unique and memorable experience.

Try Gourmet Sausages and some of the Worlds best beer selections. Beer Bar, Sports Bar, Patio Seating, Gluten Free, Vegetarian and Vegan Options, Dog Friendly, WIFI, fire pits available. Happy Hour 2-6 Sunday - Friday. Live Music Thursday and Sunday. Open Daily. 801 State St, 805-962-3131

DINING OUT

salads, full bar and a great wine list. Dinner from 6pm till midnight daily. [D] $$, (FB) 7 W. 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 classic dining experience. [BLD] $, (B&W) 216 W. Cabrillo Blvd. 965-3269

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

SB Shellfish Co. The freshest seafood, lobster, crab and shellfish found anywhere. Enjoy a local wine or beer with the view of the Pacific at the end of Stearns Warf. 805-966-6676 www.shellfishco.com $$(LD).

Scarlett Begonia. “Scarlett Begonia will always strive to have interesting, thoughtful food. Menus change weekly with an innovative fresh look at breakfast and lunch and dinner. Dinner and cocktail hour is offered Tuesday thru Saturday nights from 4:00pm to 9:00pm, with breakfast and lunch running 9am-2pm Tuesday thru Sunday. It is our goal to provide Santa Barbara with a restaurant that showcases progressive modern food, using sustainable, organic, high quality ingredients coupled with innovative cooking to be one of the most foodcentric restaurants around.” 11 W. Victoria St. #10 $$, 805-770-2143.

Shoreline Beach Cafe. 801 Shoreline Dr., Santa Barbara, 805-568-0064, shorelinebeachcafe.com; open daily for breakfast, lunch, and dinner. Kids can play in the sand under the sun while parents take a mini-vacation with the fresh cocktails and beach-worthy fare.

Somerset. Dine and drink amid rubble stone planters and 100 year old olive trees. Helmed by James Beard award winning chef, a truly unique experience awaits. Reservations can be made at website www.SomersetSb.com or call at 805-845-7112.

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

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

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

Wine Cask. Located in the historic El Paseo in heart of downtown makes for a beautiful fine dining experience. Wine tasting with wide array of local wines, full bar and private dining available. www.winecask.com 805-966-9463. 814 Anacapa St. $$ (LD).

Zen Yai. Experience a new era of Thai cuisine, blending traditional dishes with a California nouveau flair. [LD] $$, (B&W) 425 State St., 957-1193.

B=breakfast

Br=brunch

L=lunch

D=dinner

$=entrees under $15

$$=$15-$25

$$$=over $25

FB=Full Bar

B&W=Beer & Wine

VENUES & PRIVATE DINING

CHUCK’S WATERFRONT GRILL & THE ENDLESS SUMMER BAR~CAFE

You could be the hero for having your party in a world-class setting, right by the boats while sipping a cool Mai-Tai and nibbling on calamari. Chuck’s Waterfront Grill and The Endless Summer bar-café are located on the Santa Barbara Harbor overlooking the boats. Just off the 101 freeway and close to all the major hotels, with 2 covered patios upstairs at The Endless Summer each with a capacity up to 50 guests. The entire Endless Summer can be rented for a capacity up to 185. Chuck’s Waterfront Grill is available for smaller groups up to 24 people. Reservations must be made in advance. Call (805) 564-1200. 113 Harbor Way, www.chuckswaterfrontgrill.com.

CORK ROOM AT BOUCHON

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

CUCINA ROOM AT OLIO E LIMONE

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

DARGAN’S IRISH PUB

Dargan’s provides an authentic Irish ambiance combined with friendly service and outstanding food. We offer both buffet style or sit-down service for a variety of special occasions, including, receptions, rehearsal dinners, business gatherings, birthdays, graduations, and fundraisers to name a few. The poolroom area can be sectioned off from the main bar and rented for private affairs and provides a relaxed atmosphere accommodating up to 170 people (100 seated). It includes a private cozy bar, four large pool tables and a jukebox. The room also offers an excellent speaker system and five HD TVs connectable to computers are perfect for wedding videos or company sales presentations. To

set up a consultation to discuss space availability, room rates, and food options, call 805-5680702 or email info@darganssb.com

EVENTS BY STELLA MARE’S

Events by Stella Mare’s, a full service private restaurant, is centrally located in uptown Santa Barbara near historic State Street, with beautiful views of the Santa Ynez Mountains. The décor is French Provencial meets Santa Barbara style, typifying the term “casual elegance”. Events by Stella Mare’s is the perfect setting for rehearsal dinners, wedding ceremonies and receptions, anniversaries, birthdays, as well as corporate seminars, holiday celebrations, luncheon and dinner events from 40-300 guests. With three versatile rooms, a full service bar, an outdoor terrace, and majestic views, Events by Stella Mare’s can be used for intimate social gatherings or meetings or large-scale events. 3302 McCaw Avenue, (805) 969-3415, www.stellamares.com

LOUIE’S AT THE UPHAM HOTEL

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

OPAL RESTAURANT AND BAR

Opal Restaurant and Bar can accommodate in-house parties from 10-120, and we have extensive experience in serving corporate functions, birthdays, wedding rehearsal dinners or wedding celebrations, weekly luncheons, and private parties of all sorts. Whether it is an onsite 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 St., Santa Barbara, (805) 966-9676, opalrestaurantandbar.com

CATERING

PURE JOY CATERING, INC.

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

Traveling Taco Bar

vivAtAcobAR .coM delivers on any event

On a regular Tuesday morning, Brendan Searls, owner of Viva Modern Mexican Restaurant, fielded a desperate call from a local tech company in Santa Barbara. Due to a scheduling mix-up, they suddenly found themselves in need of a catered lunch for 50 people within just a few hours of their event.

Wanting to help, Searls and his chefs put their heads together and formulated a plan to create a portable taco bar from Viva’s menu in time to avert disaster. That first taco bar, complete with varied gourmet taco choices and toppings, house-made tortillas, sides, and salad, was delivered and set up, leaving no sign that there had been any hiccup in the original

CATERING PROFILE

plans. The tacos were such a hit and the response so enthusiastic that Searls couldn’t help but get to thinking. Together with his managers and kitchen staff the concept of Vivatacobar. com was born.

Just months before, Searls and his team had rebranded Cielito Restaurant and opened Viva Modern Mexican. The vision was to bring back to the La Arcada Plaza a casual and fun Mexican restaurant with a contemporary sense — serving food you might find in a similar restaurant in Mexico City today.

“Just about every local has fond memories of passing a sunny afternoon here, enjoying the friendly atmosphere and dining around the Turtle Fountain,” Searls commented.

Nowadays the cycle starts as early as 5 each morning as the culinary team at Viva Modern Mexican begins the process of preparing the day’s all made-from-scratch offerings. The care and precision that goes into the prep at Viva is obvious with the first bite

The same attention to quality and taste is paramount for the catering/delivery little sister, Vivatacobar.com. Formally launched last month, the catering arm has already served groups as varied as office lunches, corporate gatherings, and beach parties. “Where there’s a table, there can be a Taco Bar.” says Searls.

The user-friendly Taco Bar website ensures that anyone in need of affordable yet truly gourmet catered food can have it delivered hot to their table just about anywhere in Santa Barbara County. Whether serving a group of 10 or a major gathering of 500, the unique service offers varied and delicious selections made with the highest quality and, whenever possible, locally sourced ingredients.

Handmade tortillas, slow-cooked meats, time-honored recipes and a fresh selection of salsas make for a unique and memorable gourmet experience wherever the event takes place. The Taco Bar offers choices of fillings, including vegetarian, vegan, and gluten-free options. Vegetarian rice and beans, the traditional

shaved cabbage, a selection of fresh salsas and toppings, fresh chips and Viva’s award-winning guacamole complete the occasion. Everything is delivered and set up ready to serve, complete with serving utensils and recyclable chafing dishes and that keep the food hot for up to two hours.

Bridging the gap between basic food delivery and gourmet catering, Viva Taco Bar has been met with great market enthusiasm. “Everyone who orders once wants to order again,” remarked manager Jake Hildebrand. “After ordering a Taco Bar for 10 employees, one of our early clients ordered one for 450 people two days later!”

From the ease of use of the website, the convenience of the service, and the quality and affordability of the food, this service has become a catering coup. A few examples of the varied groups that have discovered this service so far include a wrap party for ABC’s “The Catch,” weddings, rehearsal dinners, christenings, quinceaneras, and many corporate events and private parties. With over 150 taco bars already delivered and devoured, the overwhelming feedback is an enthusiastic olé.

Orders taken at Vivatacobar com

“After ordering a Taco Bar for 10 employees, one of our early clients ordered one for 450 people two days later!”

BBQ:

Our quest for the perfect flame

It’s summer, when Earthlings are consumed with an ancient urge to go outside and burn food.

It’s called barbecuing.

Barbecue is a fancy word for the oldest cooking technique in human history. You know: Slay a wildebeest, toss a haunch on the fire and talk NASCAR with your fellow hunters while waiting for it to sizzle. For such a venerable tradition, you’d think we’d have a handle on it by now, but not so much.

For starters, “barbecue,” I’ve read, derives from barbacoa, maybe mid-17th century Spanish, maybe Arawak, meaning “wooden frame on posts.” See, we’re not even sure where the word comes from. We’re also not sure how to spell it. Barbecue? Barbeque? Bar-B-Que? Whatever, I’m salivating just thinking about it.

My shaky position on barbecuing harkens back to that wildebeest haunch scene presented above. In that scenario, I would be one of the fellow hunters looking on hungrily while the top-gun chef, Bobby Flame, attends to the

roasting. That’s because I have issues with many things barbecue.

First of all, I’m leery of gas-fired cookers. This dates back to my first such contraption, whose fire-starter switch worked exactly three days before spider nests blocked the pipettes, or whatever they’re called. So then I had to reach in with a long lighter through an awkwardly placed hole, which required my face to get close to the action just in time for the WHOOSH! that somehow never burned my head off. Yet.

Also, lava rocks?

As a result, I went retro with a kettle type arrangement and good old charcoal. The problem there is, of course, getting the coal to burn. I tried many techniques, including the three-layer pyre (a bed of newspapers topped with a nest of dry twigs and a layer of charcoal, all drenched with half a can of lighter fluid). It worked sometimes, and only rarely caught the surrounding woods on fire.

Then someone introduced me to the chimney, which required only newspaper in the bottom

and coals on top. No noxious lighter fluid! One match! But I can still see the faces of children looking up dazed with hunger as the fourth attempt resulted in nothing but well done newsprint.

I thought I was alone in this barbephobia until a friend told me the story of his fifth birthday party, when his father was tasked with grilling burgers for the young celebrants. After some years of therapy he’s come to terms with image of his father hurling the whole kettle into the bushes with a well-aimed curse that I myself have used to good effect.

All of this is tragic because I’m a big fan of the delights that come crackling off the coals. At football games, where the great grillers of the world work their magic in competitive tailgating, I’m secretly in awe. Do they have trouble getting the coals just right? No, they don’t. Do they know when a steak is done without having to cut into it to check? Yes, they do. Do I stand in line pretending I’m one of the chef’s friends?

You bet I do.