Food & Home Magazine - Winter 2023

Sandy Stahl & Jake Longstreth

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Exquisite photography by Eliot Crowley

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Departments

In Every Issue 34

Home Chef

Cozy and fun winter recipe ideas to get you through the short days and longer nights.

45

Style + Design

Practical and affordable ideas to give your life at home a local lift. 58

Garden Notes

Landscape designer Lisa Cullen gives advice on creating a living soil for your garden.

60

Off Grid

Solar expert Marshall Howen shares his thoughts on energy storage systems.

62

F + H Gallery

Profile on the work of SB travel photographer Brent Winebrenner.

70

Wine Picks Wine editor and sommelier Hana-Lee Sedgwick picks her best winter wines for 2023. 72

Wine + Dine

Local eateries pair their food with great local wines.

82

Last Word

Humorist and wine writer Bob Wesley explores the many ways of describing the flavors in wine.

One the cover: Freshly baked artisan breads from the kitchen of Deux Bakery.

kimreiersonphotography.com

PublIsher & PresIdent

Philip Kirkwood phil@food-home.com

dInIng & CoPy edItor

Jeff Miller

WIne edItor

Hana-Lee Sedgwick

travel edItor

Leslie A. Westbrook

ContrIbutors

Raymond Bloom

Angela Borda

Christine Cowles

Lisa Cullen

Danielle Fahrenkrug

Nick Franklin

Laurence Hauben

Geneva Ives

Lynette La Mere

Nancy Ransohoff

Megan Waldrep

PhotograPhy

Jim Bartsch

Michael Brown

Joshua Curry

Eliot Crowley

Mehosh Dziadzio Braulio Godinez

Ashley Hardin

Kim Reierson

Eamonn McGeough

Shelly Vinson

soCIal medIa Consultant

Kara Pearson

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 © 2019. 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.

EDITORS & CONTRIBUTORS

Laurence Hauben

Born and raised in France, Laurence began her culinary training at age three. A cooking teacher and chef, she is available for small group and private events, specializing in seasonal menus centered around Santa Barbara’s organic produce and local seafood. To learn more, visit www.marketforays.com

Geneva Ives

Geneva Ives is a local writer with a big appetite, cute little boy, and sweet ’66 El Camino. She also writes for USA Today and is the author of “Unique Eats and Eateries of Santa Barbara.” Feast along on Instagram: @hi_geneva

Jeff Miller

Jeff Miller is a longtime newspaper writer/editor who now writes books and plays. His novels can be found at amazon.com/author/ jdmillerauthor or at Lulu.com under J.D. Miller.

Nancy Ransohoff

Nancy Ransohoff is a writer and editor who’s worked at Bon Appetit, Architectural Digest, and Frommer’s guidebooks. She currently writes for 805 Living magazine and covers Santa Barbara area restaurants for Westways magazine. She was a writer and editor for the guidebook “Hometown Santa Barbara,” and loves to help show off this beautiful place we’re lucky enough to call home.

Hana-Lee Sedgwick

Hana-Lee Sedgwick is a writer, editor, and marketing consultant born and raised in Santa Barbara. A certified specialist of wine and sommelier, she loves sharing the world of wine with people, and happily spends her downtime eating, drinking, and wandering throughout California wine country and beyond. Follow her on Instagram @wanderandwine.

Megan Waldrep

Megan Waldrep is a writer based in Ojai, CA, and Wilmington, NC. Her husband, Chris Dabney, is a second-generation California spiny lobsterman and Bristol Bay fisherman, which gives Megan plenty to dish about on her lifestyle blog for partners of commercial fishermen at meganwaldrep.com.

Leslie A. Westbrook

Leslie A. Westbrook is an award-winning journalist who covers travel, food, design, and people. She also assists clients around the globe desiring to sell fine art, antiques, and collectibles via international auction houses. Leslie can be reached for a complimentary consultation at LeslieAWestbrook@gmail.com

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FIRSTS

Return of the Dutch

My first visit to the Dutch Garden was in 2000.

I was a freshman at UCSB. My family is Dutch, so I was hoping to find some pannekoeken or maybe a nice stamppot

Since the Dutch Garden is actually a German restaurant, I found neither. But I did have a hearty beer, a big plate of food and a generally cozy experience that kept me visiting regularly after that. In fact, when our son was born in 2017, it was the first

restaurant we took him to. He was six days old.

If you don’t know, the Dutch Garden is one of the oldest restaurants in Santa Barbara. Opened as the Poppy Cafe in 1925, it became the Dutch Garden in 1945, at a time when post-WWII America wasn’t ready for the German Garden. In 1984, husband and wife Ken and Laurie Luetjen took over and successfully served up schnitzel and potato pancakes until June 2020, when

the restaurant somewhat suddenly closed.

I think it’s fair to say the whole town was sad. But hope arrived in the form of Charlie Fredericks and Matt English, who took over the place (and the work of bringing a very old building up to modern standards) with love and respect in their hearts.

“Someone asked me 25 years ago, if I could have any restaurant in Santa Barbara, what would it be?” Fredericks says. “Without

“This is one of those restaurants that’s for the locals. Like Arnoldi’s and the Rose on Haley, these are our places.”

CHarlie FrederiCks

hesitation, I said ‘Dutch Garden.’ It’s part of the culture identity of Santa Barbara. And here it is, a dream. This is one of those restaurants that’s for the locals. Like Arnoldi’s and the Rose on Haley, these are our places.”

Chef Charlie is almost as much of a local institution as the Dutch Garden itself. He opened bouchon in 1998 and has been an instructor in the Culinary Arts department at Santa Barbara City College for years.

The new iteration of Dutch Garden isn’t that dissimilar from the time-tested version. There’s still a tin roof, a 10-seat bar and a donsy of gnomes decorating the dining room. But now there’s a new vibrancy coming from a fresh set of chefs as well as the larger Fredericks’ family. Charlie’s wife Jen is managing front of house and both his daughters are helping too. Says Jen, “Welcoming. That’s our approach to service. We want everyone to feel at home.”

The menu — printed on green paper just like before — is replete with classics. There’s beer, schnitzel and house-made sausages, giant pretzels and lifechanging soup just like Ken used to make. What’s new is a fresh commitment to local. For example, sausages are made in-house, and daily fish specials are dependent on what’s available in nearby waters.

“We believe that quality sells. Do a quality product with quality ingredients, and it’s going to work out,” assert Fredericks.

I can’t wait to reap the benefits of that philosophy at the reborn Dutch Garden. Or, as my husband says, “where State meets Hollister and dreams come true.”

COOKING WITH CANNABIS

Happy Chance

A healthy alternative to the modern-day cannabis gummy

Every time Katherine Knowlton walked into a cannabis dispensary looking for a healthy edible, she was greeted with shelves filled with neon-colored sour candies, lowquality chocolate, and sugary baked goods. All of the products seemed to be filled with artificial flavors and colors, refined sugars, high levels of THC, preservatives, and unrecognizable ingredients. None of these were things she wanted to be putting into her body, as she had a history of chronic digestive issues. This realization led Knowlton, a trained professional chef, to hit the kitchen and begin crafting a delicious, healthy, and wholesome cannabis edible that met her dietary requirements and resonated with her wellness-focused lifestyle. And voila! She invented the Happy Chance fruit bite.

Knowlton, a Santa Barbara local originally from Charleston, SC, founded Happy Chance, a female-operated cannabis company, with a commitment to offer a sustainable, approachable, healthy go-to cannabis edible. “I wanted to make a product that was focused on quality,” she said. “Where someone could look at the ingredient list and feel good about enjoying our fruit bites.”

The Happy Chance name and logo is an homage to Knowlton’s grandfather, “Big Dad,” and his farm in North Carolina, where she spent much of her youth. She remembers the days in the farm kitchen with Big Dad: “When you enter the farm, you see a large carved wooden bear hugging a tree. This image is ingrained in my heart as I remember countless family reunions and homecooked dinners on the farm.” The tree-hugging bear would go on to become her inspiration for the Happy Chance logo. It was at Happy Chance Farm where Katherine struck up a passion for culinary arts, which led her to the San Francisco Cooking School, into a career as chef, and now a cannabis entrepreneur.

You can find Happy Chance for sale on their website for local delivery in Santa Barbara County, in stores at the Farmacy in Santa Barbara and Isla Vista, as well as at Sespe Creek Collective in Ojai. Subscribe to Happy Chance’s email list on their website and or follow them on Instagram @ eathappychance for updates on availability at more locations throughout California.

Serving the Village family style

News from the grocery world: Kroger has been trying to buy Albertson’s for nearly $25 billion. Meanwhile, nearby, beloved butcher Tony Perocco, who retired from Montecito Village Grocery in 2021 after 41 years on the job, has returned. “Maybe he was bored in retirement,” market co-owner Roxy Lawler said. “I thought he might be. And I told him he would always be welcome back.”

That, in a nutshell, is the difference between big and little in the world of groceries. Lawler, like many, is glad some of the littles are managing to survive while the bigs devour each other.

“The top five grocers — Walmart, Kroger, Costco, Ahold Delhaize, and Amazon — control about half the market,” reported CNN Business in a recent story. “I call them the monsters of the marketplace,” Lawler commented. “I’m not a fan of the big boxes. Monopolies are never good. Never as healthy. They lose touch with the community. We’re lucky people in this area still appreciate an independent mom-and-pop store. It’s a dying breed for sure.”

The mom and pop in this case are Roxy and husband Michael, who own three neighbor-

hood markets, one in Aspen, one in Big Sky, Montana, and the one in Montecito, which they purchased in 2017. Actually, it’s mom and pop and daughters, since their daughter, Chelsea, helps run the Montecito market and daughter Courtney runs the Aspen market. They have a manager for Big Sky because “we ran out of daughters,” Roxy said.

The Lawlers also feel lucky to have come through a few brutal years. First, in 2017, the Thomas fire, followed by the horrific debris flow. “That was such a heartbreaking time for the whole community,” Roxy said.

COVID was another major challenge but there was an upside. Many shoppers felt more comfortable in a small-store market, and as a result found their way to the Montecito grocery.

The Lawlers think their business model has helped them stay strong despite the setbacks. “We have a big lunchtime crowd of hard-working people so we offer wonderful hot meals, and of course sandwiches, custom-made, so people can grab and go,” Roxy said. “And we have unique gourmet products, so there’s something for everyone.”

Another factor in their success is the longevity of their staff. Manager Gilbert Raya and his wife, Flora, “have been with us since day one,” Roxy said. “Most of the kitchen staff and stockers too. Gilbert and Flora put the team together. They’re all so loyal. They’re what makes the engine run. We’re all about making our employees as happy as possible.”

Still, there are challenges, especially because their three markets are so distant from each other. “It’s an unusual business model, if you think about it,” she said. “Thousands of miles between stores, like a crazy Bermuda triangle.” But the personalities of the three locations trumped distance. “We like to pick strong-knit communities,” Roxy said. “With people who are interested in finding everything under one roof. They can come in and do a full shop. It’s very convenient.”

Looking back, the Lawlers are still moved by what they and the community have come through. “Three big challenges in a row,” Roxy said. “We couldn’t have weathered the storms of the last few years without our amazing staff and wonderful, loyal customers.”

Chef Jesus Medina’s flavorful Baja California Red Snapper is a favorite for many who visit his kitchen at Coin & Candor at the Four Seasons in Westlake Village.

Seasonal seafood: Star of the day

Atrained palate can guess chef Jesus Medina’s background in one bite, but if it doesn’t land, close your eyes and let it hit. Paprika says Mexico, yet chili oil speaks to modern Southern California cuisine. The sea salt, you later learn, is harvested from Zuma Beach and then herbally infused to soften the briny edges, a trick perhaps learned from kitchens in the Mediterranean, Brazil, or Spain.

It’s that detail you can expect

with Medina and the team at Coin & Candor, a restaurant at the Four Seasons Hotel Westlake Village that’s vibrant in both view and vibe. The waterfall along the garden’s back wall creates a soothing atmosphere, but it’s the food that’s the star. For example, the seasonal crudo, a delicacy bursting with a smokey sweetness, both light and complex, encourages slurps and general disregard for what others may consider good table manners. (It’s that good.) Although the

Baja California Red Snapper is a signature dish for la brasserie, the rotating seasonal menu is something to behold, particularly for the local seafood.

“The Central Coast is a very difficult zone, as it depends a lot on seasonality and availability of wild products,” Medina said. “But when these items are available, the fish and seafood we get from [Central and Southern California] are spiny lobster, white bass, spot prawns, Dungeness crab, which

we currently use in our crab cassoulet dish, Kumiai oyster, [Grassy Bar] oysters, and uni.” Accompanying the Dungeness Crab Cassoulet Dish this season is hominy, corn, cannellini beans, cilantro, and shrimp oil. Still, if the chef had to choose one dish, it would be the kanpachi, a sushi-grade whitefish kissed with Granny Smith apples and fresh cilantro.

“The dish’s simplicity reminds me of home in Mexico,” Medina said.

The finisher was a melt-in-yourmouth apple pastry by chef Jennifer Park, head pastry chef Patrick Fahy’s right hand in the guild. Park’s handcrafted ice cream, air-fried apple slices thin enough to read a newspaper through, and gold-leaf accents elevate one of America’s favorite flavors. Even with other dessert accompaniments, such as nitro-hardened honey foam on deconstructed cheesecake with balsamic red wine reduction and a nitro chocolate “smoke” show, I was thisclose to smuggling the remaining slices of her sourdough into my bag.

What makes Coin & Candor stand out are the unique experiences they offer regular and new customers alike through premier guest satisfaction, vision, seasonal innovations, and lots of heart.

Coin & Candor www.coinandcandor.com

b a k e d

Three local favorites that put the fun in the food scene

Anywhere you look—be it the Mesa, the Waterfront, Milpas, Montecito— you’re going to find a bakery. All types, too. Mexican, Danish, French, German— just about everything (literally hundreds) from large and lavish to tiny and quaint.

During the COVID lockdowns, when grocery shelves were bare of bread and most of the eateries were dark, the bakeries baked on, giving Santa Barbara a place to stop by and pick up a little cheer and something sweet or savory to take home. Every bakery has a story, too, usually from humble beginnings. We decided to focus on the stories of three local favorites and how they fit in among the many.

DEUX BAKERY deuxbakery.com

Deux Bakery was born almost 12 years ago as a tiny offshoot of the popular downtown restaurant Scarlett Begonia. Owner Crista Fleming had always featured fresh, homemade baked goods on her eclectic menus — baked goods that were actually made daily by her mother, Wendy Fleming. As the restaurant grew, the need for fresh baked products also grew and a plan for a separate bakery to handle the load arose. But what wasn’t part of the plan was for the newly hired head pastry chef to quit without notice the night before opening day. Wendy and Crista along with Maurice Fleming, father, husband, and also an accomplished baker, were forced to jump in and save the bakery before it even opened.

Having never been involved in restaurants or baking professionally, Wendy and Maurice were quickly bitten by the culinary bug and decided to move the bakery off-site to its own location, complete with professional baking equipment and staff. The new Deux landed just off Milpas on Reddick Street and it’s been full go ever since.

After more than a decade of hard work the Flemings have mastered the breadmaking art and now feature over 20 types, including what many locals feel is the most authentic French baguette in town. Other items include over 100 pastries, cakes, and cookies that fill the cases daily. Also offered are special-occasion cakes and pies made to order.

Wendy and Maurice decided to take a step back this summer, passing on the management of the bakery to Crista, who has since added a deli component to complement Deux’s exceptional breads. Organic turkey, ham, and grass-fed roast beef are available on any variety of bread, as well as Frenchinspired ham and butter ficelle “wiches.”

Wendy’s mother’s recipes, Peggy’s potato and three-bean salad, both share a place in the deli case along with Wendy’s macaroni salad and Crista’s popular organic egg salad.

And now there’s a third generation joining the team. Crista’s 15-year-old daughter, Scarlett, a Santa Barbara Middle School student, works the bakery counter every Saturday.

“It’s great when were all cooking together in the kitchen on Saturdays,” said Crista. Baking family memories, and more.

THE AMAZING ANDERSENS andersenssantabarbara.com

Andersen’s Bakery has been a Santa Barbara favorite for almost half a century, putting smiles on the faces of locals and tourists alike with its array of sweet treats that appeal to traditionalists who appreciate Danish pastries and more.

Upon entering the old-world-style, pink and pretty Andersen’s Bakery on State Street, visitors might easily believe they’ve been transported to a European tea room. Cases filled with gorgeous strudels, tempting eclairs, pretty petit fours, French waffles, something called a bee sting, Danish butter cookies, and more, boggle the brain as to what to choose. Among other delectables, Andersen’s is known for handmade marzipan, used on their popular Princess Cakes. (Theirs is a Danish version of the traditional Scandinavian sponge cake filled with Bavarian cream, raspberry spread, and almond macron cookies, all covered with a green marzipan “frosting.”) There’s also a Sarah Bernhardt

cake, Dagmartærte, butter rings, and beautiful wedding cakes made with real whipped cream frosting that require refrigeration.

In 1994, Alfred Andersen, the heart of the small family, passed away and his wife, Birte, and daughter, Charlotte, were left to carry on. “I was 19, working full time at the bakery, while my father was battling cancer,”

Charlotte recalled. “I had to drop out of SBCC to run the shop, while Mom was home caring for Pops. The beauty that arose from the flour and chaos is still alive and thriving to this day.”

And their already deep bond grew deeper still. Asked what her favorite part of the longtime bakery business is, Birte looked lovingly at her daughter and said, “Her!”

Andersens’ “fight for quality” includes

The

“I had to drop out of SBCC to run the shop, while Mom was home caring for Pops. The beauty that arose from the flour and chaos is still alive and thriving to this day.”

—Charlotte Andersen

using only the best ingredients. That means going through some three tons of butter annually and creating the same poundage of marzipan.

The bakery is a well-known and muchloved Santa Barbara institution, with its excellent State Street location and plenty of outdoor seating (at least for now). A long “Happy Hour” from 2:30 to 6 p.m. features “heavy pours” of wine ($7) and $5 beers. Oh, and Charlotte has made doggie treats and can even create birthday bones and cakes for your fave four-legged creatures.

ALESSIA PATISSERIE AND CAFÉ alessiapatisserie.com

Alessia Patisserie in the historic Presidio district has had lines out the door and has been earning rave reviews ever since opening in July 2021. Their Europeanstyle treats (eclairs, macarons, and more) are as tasty as they are photogenic, some almost too pretty to eat.

Namesake co-owner Alessia Guehr is a young woman with German heritage, an Italian name, and Santa Barbara culinary roots, who now runs a French bakery.

Alessia Patisserie also has a European feel, but definitely with a modern twist. Alessia and her mother, longtime Santa Barbara/ Santa Ynez Valley restaurateur and hotelier

Brigitte Guehr, are working side by side. The bright and cheerful dining room is crisp, white and gold, with marble tables and a modern chandelier. French jazz plays softly in the background and from day one the breakfast and lunch stop has been a hit.

“I was born into it,” said the 31-year-old entrepreneur who helped her father Norbert out at two of his restaurants, watched The Food Network (from which she copied recipes as a teen) and spent nine years in the pastry kitchen at the Four Seasons Biltmore Santa Barbara Resort as well as time at Thomas Keller’s bouchon bakery before opening her own business along with her mother.

“We’re known for our croissants,” Alessia said. Some 20 varieties are offered daily. “Many guests have claimed that they’re the best outside of France.” Case in point: the pistachio croissant, filled with a white chocolate pistachio whipped ganache and studded with dried rose leaves and Sicilian pistachios.

The cases are filled with gorgeous viennoisene, but the real show stoppers are the fragile pastries created by Alessia who works side-by-side with pastry chef Jordan Pilarski. Pilarski holds a BA in baking and pastry arts, is a Food Network contest winner, and is “like family” to Alessia and all those who work at the bustling restaurant.

Good luck choosing between the popular Candy Bar (milk chocolate feuilletine crunch layer coated in an almond chocolate dip), the lemon tart that looks like a pretty beehive with a Swiss meringue coating, and the architectural shaped Limoncello pistachio cake that defies gravity.

And here’s a pop quiz. Guess Alessia Patisserie’s butter usage. (Answer: Roughly 800 to 1,300 pounds per month.)

HERE’S A GUIDE TO SOME OTHER SANTA BARBARA FAVORITES.

Renaud’s Patisserie & Bistro, wellknown for perfect croissants, offers retail spots from Montecito to two State Street locations for fans. They make a killer passion fruit cake (also in individual size servings), tasty quiche by the slice, and much more.

For those who seek tasty gluten-free options, Lilac Patisserie on State Street doesn’t disappoint. Drop-dead gorgeous layer cakes for all occasions, tender crumbles, and other desserts will change your mind on gluten-free.

Jeannine’s Bakery is another Santa Barbara staple with a number of spots around town. Their strawberry scones are a longtime favorite, but they are perhaps best known for their banana-Kahlua french toast.

Pop into Recipes Bakery, set in a sweet little white cottage on Santa Barbara Street, for one of their popular cinnamon rolls.

Brioche, recently opened on De La Vina Street, offers an array of delicious breads including brioche, excellent baguettes, and rich and tasty quiches.

Oat Bakery makes a great seeded bread and an earthy mushroom loaf, among other interesting takes on the venerable staple. All is sold out of their small storefront window on Haley Street and their new location in Old Town Goleta.

D’Angelo Bakery has been pleasing locals and visitors for years with their freshly baked Europeanstyle breads and pastries paired with the strongest Italian coffee in town.

CarPInterIa

The sourdough bread from The Farm Cart folks, Jason and Katie Lesh, sold as an add-on in their weekly CSA boxes as well as in their all-organic restaurant, The Good Plow, doesn’t disappoint and, in the opinion of many, is the best freshly baked bread in town.

The Food Liaison has savory scones like cheddar and bacon; quiche; and divine desserts but are only open Monday–Friday for lunch and takeout until 3pm.

PanaderIas around toWn Goleta, Santa Barbara, and Carpinteria have many Mexican panaderias and at most all of them you’ll find the best ear/butterfly/palm-leaf shaped sugary flat pastries called orchiette (palmiers in France) with roots and influence from France’s Maximillian rule of Mexico. But it’s the croissants on steroids at La Bella Rosa bakery on SB’s westside that win the award for biggest morning treat bang for your buck.

PoInts north

Bob’s Well Bread in Ballard in SY Valley and their original outpost up the coast in Los Alamos are great little spots to get your bread on with a cuppa java, while Solvang’s bakery options could take up a feature story of their own.

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Winter flavors

Winter is here, and we crave heartier dishes, deep, comforting flavors to sustain us through the dark time of the year. Our local Farmers’ Market remains bountiful but heirloom tomatoes and stone fruit have ceded place to root vegetables, dark leafy greens, leeks, cauliflower, hard winter squash, the “good for you” veggies. But this doesn’t have to mean boring. Winter is also prime citrus season, and the brightness of fresh lemon in the Moroccan chermoula offers a delicious contrast to the earthy notes of cold season produce. Gorgeous locally grown mushrooms are another Farmers’ Market standout, perfect for a recipe that uses miso to perk up a cream sauce and take that Tuesday night pasta dish to the next level. Two easy recipes to cheer up those chilly nights:

Chermoula

A classic Moroccan sauce, wonderful with grilled fish, shrimp, chicken, lamb, tossed with roasted vegetables, smeared on warm bread.

1/2 head of garlic, or 1 bunch green garlic, finely minced Juice and grated zest of 1 lemon

1 pinch saffron

1 tablespoon paprika

1 teaspoon cumin seeds

1/2 teaspoon cayenne pepper

1/2 cup cilantro, chopped fine

1/2 cup flat leaf parsley, chopped fine 1/2 cup extra virgin olive oil

1 teaspoon kosher salt, or to taste

Preparation

Toast the cumin seed in a dry skillet for 30 seconds, until fragrant. Grind up the cumin seeds in a mortar or spice mill, then add the lemon zest, garlic, saffron, salt, cayenne, paprika, and mash well. Whisk in the lemon juice, olive oil, chopped parsley and cilantro. Stir, taste, and adjust to suit your taste. Keeps for 1 week in the refrigerator, up to a month in the freezer.

east meets West Pasta This easy sauce will surprise with its sophisticated and complex flavor. I love it over tagliatelle, but it also works well with rice or roasted cauliflower. Nikka Japanese Market in Goleta has a nice selection of miso, mirin, and other Japanese ingredients. Serves 6.

Ingredients

1 pound egg pasta (tagliatelle or pappardelle work well for this dish)

2 cloves garlic

1/3 cup minced shallots

805.686.

4 cups fresh mushrooms (a mix of oyster and shiitake works well)

1 ounce butter

1 ounce olive oil

1/4 cup white miso paste (white miso is milder and works well for this recipe.)

2 tablespoons soy sauce

1/4 cup mirin

Black pepper to taste

1 cup heavy cream

1 cup shaved parmesan

1/4 cup shiso leaves, cut into fine ribbons (substitute Thai basil or other favorite herb if shiso is not available)

Preparation

Warm pasta bowls in the oven. Boil a pot of salted water for the pasta

Sauté the shallots in the butter and olive oil until they color. Add the garlic and the mushrooms, and sauté until tender. Reserve in a bowl.

Deglaze the sauté pan with 1/4 cup cream. Add the miso, and whisk to emulsify. Add the soy sauce, mirin, and the rest of the cream. Taste, add pepper, and adjust seasonings to suit your preference. Add the mushrooms back to the sauce, reserving a few mushrooms for garnish.

Cook the pasta. Toss the pasta with the miso cream, portion into heated bowls, top with parmesan and reserved mushrooms. Finish each bowl with a sprinkling of fresh herbs and serve.

CaulIfloWer souP WIth mushrooms Serves 8

1 tablespoon extra virgin olive oil

1 onion, chopped

1 rib celery, chopped

3 cloves garlic

Salt to taste

1 large russet potato, peeled and quartered

2 heads cauliflower, cored and separated into florets

1 quart chicken broth

1 quart water

1 pinch cayenne pepper, or more to taste

1/2 cup heavy cream

8 each cremini mushroom, sliced

8 each de-stemmed shiitake mushroom, sliced

1 tablespoon finely grated ParmigianoReggiano cheese

2 tablespoons chopped Italian flat leaf parsley

Directions

Heat olive oil in a saucepan over medium heat. Cook and stir onion and celery in the hot oil until translucent, about five minutes. Add garlic and salt and stir for one minute. Stir in potato, cauliflower, chicken broth, and water. Bring to a boil, reduce heat to medium-low and simmer until cauliflower is tender and potatoes are

easily smashed against the side of the pot, about 30 minutes.

Puree the soup using an immersion blender until smooth. Reduce heat to low, season with cayenne pepper and salt. Pour in cream and stir until warmed. Season with more salt if needed.

Cook the mushrooms in a skillet over medium heat until tender, about eight minutes. Transfer cooked mushrooms to a small bowl until ready to garnish the soup.

Serve soup garnished with warm mushrooms over the top.

sPICy gInger vegetable Zoodle souP

A spicy soy sauce-based ginger soup broth with sweet red bell peppers, green onions, zoodles, and jalapenos. A household favorite grain-free vegetarian zucchini soup recipe in 20 minutes! Soup prep time: 10 minutes. Cook time: 10 minutes. Total time: 20 minutes. Servings: 4.

4 cups low-sodium vegetable broth

1/4 cup gluten-free tamari soy sauce low sodium

2 tablespoons rice vinegar

1 tablespoon dry ginger or 1 1-inch piece fresh ginger peeled and thinly sliced

1 red bell pepper thinly sliced

2 bunches of green onion chopped

1 small jalapeno chile thinly sliced

2 small zucchini, sliced into zoodles

1/4 cup fresh cilantro leaves

Sesame seeds for garnish

Instructions

In a medium pot bring the broth, soy sauce, vinegar, ginger, and red bell pepper to a boil. Reduce the heat to medium-low and simmer for about 10 minutes.

Serve the ginger soy broth and peppers into bowls and add the zucchini noodles last to each bowl. Garnish with jalapenos, extra green onions and cilantro. Serve immediately.

Recipe by Danielle Fahrenkrug www.delightfulmomfood.com

avoCado Crust Pesto PIZZa

With basil pea pesto, asparagus, peas, and cashew cheese dressing. Vegan, gluten-free, grainfree, paleo, and ready in 30 minutes!

Serves: 1-2

Ingredients

Avocado pizza crust

1 avocado

1/2 teaspoon lemon juice

1/2 teaspoon baking powder

1 cup tapioca flour (optional to use gluten-free flour)

2-3 tablespoon water dash of Himalayan salt

Basil pea pesto

4 ounces basil (about 2 handfuls)

1/2 cup olive oil

1/2 cup peas, cooked

1/2 tsp Himalayan salt

1/2 lemon, juice (about 1 tablespoon of the juice)

1 tsp apple cider vinegar

Cashew cheese dressing

1/2 cup cashews (raw or roasted)

1 teaspoon lemon juice

2 tablespoons nutritional yeast

4 tablespoons filtered water

Toppings

1 small shallot, thinly sliced

1/2 cup asparagus (grilled, roasted or raw), and chopped

1/4 cup peas, cooked Green onions, diced (green part)

Instructions

Make the pizza crust:

Add the avocado, 1/2 teaspoon of lemon juice, 1/2 teaspoon baking powder, dash of salt and 1 cup tapioca flour (or gluten-free flour) into a food processor. Blend to smooth then slowly add in 2 tablespoons water until it forms a dough. Add 1 more tablespoon of water if needed (tapioca flour needs less water and gluten-free flour will need more).

Preheat the oven to 500 degrees F. Prepare a baking pan by lining it with parchment paper. Sprinkle tapioca flour or gluten-free flour on the parchment paper then, using your hands, press the dough down to form a large circle.

Make the pea pesto:

In a food processor add the basil, 1/2 cup olive oil, 1/2 cup peas, 1/4 teaspoon salt, 1 tablespoon lemon juice and 1 teaspoon apple cider vinegar. Blend on high for about 30-45 seconds to form a pesto.

Add about 1/4 cup pesto on top of the avocado pizza crust. Top with shallots, asparagus, and remaining 1/4 cup of peas. Bake for 12-15 minutes.

While the pizza is baking make the cashew dressing:

In a food processor add 1/2 cup cashews, 1 teaspoon lemon juice, 2 teaspoons nutritional yeast, and 4 tablespoons water. Blend for 30 seconds or until smooth. When the pizza is done serve topped with cashew dressing and fresh green onions.

Note: This makes about 1 cup of pesto so save the extra for another night or meal.

Recipe by Danielle Fahrenkrug www.delightfulmomfood.com

yam dumPlIngs (Serves 4)

2 lbs. of yams

1 cup sugar

1/2 Tb. and 1/2 Tb. cinnamon 1/2 Tb. and 1/2 Tb. nutmeg 1/2 cup brown sugar 1 cup all-purpose flour 2 eggs 1 tsp. vanilla bean extract salt and pepper 1/2 cup whole milk

Preheat oven to 375. In a small bowl combine 1 cup sugar, 1/2 Tb. cin- namon and 1/2 Tb. nutmeg. Place yams on a baking sheet and bake for 1 hour or until tender. Check after 45 min. When yams are tender, remove from oven and let cool (about 1 hr).

Peel yams and place into large mixing bowl or food processor. Then add the brown sugar, flour, 1/2 Tb. cinnamon, 1/2 Tb. nutmeg, vanilla, a pinch of salt and pepper, eggs and milk. You should end up with dough that is the same consistency of pizza dough. To make the dumplings roll the dough into golf ball size dumplings or small pancake forms. Then roll each dumpling in your sugar mixture.

When you are ready to cook your dumplings, preheat a large frying pan with vegetable oil (about 1/2 inch deep). There should be enough vegetable oil that when you place the dumplings in the pan the oil will cover half of the dumpling. Place the dumplings in the hot oil and cook them until they are a golden brown on both sides. Remove the dumplings and place on a cloth to absorb the excess oil.

Finish with powdered sugar and maple syrup or for the pancake style, finish with fresh berries, maple syrup and whipped cream.

STYLE + DESIGN

A splash of Spanish craft

This dark and dreamy wall tile is handmade by artisans at a 125-year-old factory in Onda, Spain that is still run by the original family. They specialize in unique glazes, moldings, shapes and trim with multiple colors and textures. In short: a designers dream!

Options available at Tileco. www.tilecodist.com

Outdoor upgrade

Sunbrella

outdoor cushions are made with furniture grade fabrics that make a great statement to your patio living areas. Rich in color choices, the fabric is soft and comfortable and feels like indoor furniture yet holds up to the outdoor elements. The cushions are washable, fade resistant and come with a five year warranty.

Available at Van Nuys Awning Company for both residential and commercial. www.vannusawning.com 818-782-8607.

Hand painted…

Deruta, in the province of Umbria, has for centuries been a renowned center for fine handmade and hand-painted pottery. Familiar in Italian ceramics are portrait platters that depict Italian nobles. Naturally, portraiture has been commonplace for centuries throughout many different cultures, but the remarkable skill necessary to produce these ultra-refined paintings on ceramics is truly impressive.

Available at Italian Pottery Outlet, 929 State St. www.italianpottery.com

Made local Gorgeous

blue glaze pottery made by Carpinteria-based ceramicist Lorie Stout with vintage bronze spoons.

Fragrant vetiver baskets from Madagascar hang on the wall above a live olive tree kokedama made by local maker Rafael Cordova.

Both items available at Domecil in Victoria Court. www.domecil.com

Modern design

Add a modern touch to your kitchen with a pivotal pull-down faucet from Delta. Delta Touch2O Technology helps keep your faucet clean, even when your hands aren’t. A simple touch anywhere on the spout or handle with your wrist or forearm activates the flow of water at the temperature where your handle is set.

Available at Economy Supply Co. www.economysb.com

“I love my new landscape, beyond my expectations. Spending more time outside has improved my mood and attitutde toward life. Just wish I had done it sooner!” S. C.

Five tips for making the right choices when designing your bathroom

As an Interior Designer I’ve been designing homes and picking out finishes for the past fourteen years. When it came time to renovating our own main floor bathroom, I realized how heavily I rely on my basic tools of the trade to establish the design and make my selections. Here are five useful tips for designing your bathroom like a pro:

1) Establish a look for your bathroom by collecting images. A picture speaks 1,000 words and Pinterest and Houzz have made this step incredibly easy. For every project, I start an on-line concept board that I use to review images with my clients and establish a look for the home or space. I also find that an image can be added to the concept for numerous reasons so don’t just stick to bathroom shots. Pictures of art can provide color schemes and a shot of a bedroom can provide a softness of tone.

2) Pick countertop stone before choosing other finishes. There are quite a few tile choices available these days and an infinite number of paint options. I start the material selections at the stone yard and look for slabs that inspire me. For our bathroom a Quartzite with light grey and steel blue was a perfect choice. Quartzite is more durable than marble but has a subtle beauty usually missing from granite. Let your concept images be your guide and give you focus. Stone with dramatic veining with hip patterned tile will be too much, so don’t overdue it. It is best to have just one star in the show.

3) When picking plumbing fixtures start with the sink faucet. To get a cohesive look for your bathroom, you want your sink, tub and shower fixtures to be from the same line. Especially since many of us start our research

on the Internet, looking for all plumbing choices at once will be overwhelming. I suggest first finding a faucet –that both looks and feels right. Certain fixtures may only be available in specific finishes, or the shape of the matching hand-shower might not have the fullness of spray my clients want. I call these ‘deal breakers’ and it’s essential to confirm the rest of the product line meets your needs as well.

4) Always choose storage when you have the choice. Wall mounted sinks are great for a powder room, but even for secondary guest bathrooms you need a place to put towels and extra bathroom supplies. As a rule of thumb, I strive for all base cabinets to have drawers (not a door and shelf) and to include a built-in medicine cabinet as part of the vanity mirror. In our bathroom we added two medicine cabinets, which have quickly filled up with vitamins, sun block and water glasses. It’s essential to getting the countertop clutter out of the way.

5) Being good to the environment can also be good to you. Adding a skylight in the bathroom brings in natural light and reduces the use of electricity. Another way to reduce electricity usage is to install occupancy sensors and timed fan switches so these necessities turn off on their own. There are good looking switches available now that have theses functions, so your aesthetics won’t need to take the back seat. Personally, I have found the automatic shut off quite convenient when my boys leave the lights on.

Alden Miller is the owner of Alden Miller Interiors, a Bay Area interior design firm and lives on the coast with her husband and two boys. She blogs about interior design at www.aldenmillerinteriors.com.

Rustic and refined

When Dylan Henderson was growing up, his father gave him some career advice: “Whatever you do, don’t become an architect.” Fortunately, Henderson didn’t heed the guidance from his well-meaning dad, who was speaking from his own perspective as a developer. Now, 18 years into a thriving career as a sought-after architect with residential and commercial projects throughout the country, Henderson continues to do the work that he’s passionate about.

A New Lens

“My early years were spent in Chicago, surrounded by so much incredible architecture,” Henderson said. “It spoke to me. In my twenties I decided this is the course I want to take in my life.” After graduating from the University of Southern California with a Bachelor of Arts, Henderson earned his Master of Architecture degree from the University of California, Berkeley.

“The three-year master’s program at Berkeley was an amazing eye-opening experience,” Henderson said. “I think the benefit of architecture school in general is that it gives you a new aperture, a new lens, on the way in which you look at the world, regardless of what you end up doing with it. It was very formative for me.”

He went on to start a design-build company, completing numerous projects from the ground up in Hawaii, Colorado, and California. “I don’t do that anymore, but I love the hands-on aspect of building,” he said. After practicing architecture in Telluride, Colorado, with a focus on single-family homes and resort-oriented work, Henderson established Salt Architecture in Santa Barbara in 2014 as principal owner.

A Santa Ynez project illustrates architect Dylan Henderson’s approach to timeless design

The goal for the project was to create very distinct and unique details that differentiate the buildings on site while allowing for a harmonious material palette that tied to the landscape.

The large gable window of the guest suite brings the landscape to center stage. The dining in the main house was thoughtfully created to allow for cozy spaces to gather, converse, and eat and drink.

Valley vision

A recent full-property renovation in Santa Ynez gracefully illustrates Henderson’s approach to timeless design. He began work on the project in 2019 and continued through the beginning of the pandemic. A cluster of buildings, including the 1971 ranch-style main house, guest house, office, and garage, were completely reimagined and renovated. Although the outbuildings had

fallen into disrepair, Henderson and his clients agreed on the importance of respecting the history and maintaining the integrity of the existing structures.

A barn-like building, which was ultimately transformed into an inviting guest house, presented a puzzle. “We wanted to keep the shape and form, but turn it into something we can use,” Henderson said. ‘In the South they

have these ‘dogtrot’ designs with two pods on each side and an open breezeway between, and it becomes an indoor-outdoor space.” With that inspiration, he used the center-opening barn door to create a breezeway, added a kitchenette, and bedroom and bath on each side.

For the guest house exterior, Henderson used a type of double-wall construction, with a bleached Western red cedar rainscreen floated

off the existing building for thermal efficiency, weather resistance, and as a design feature. “I felt that we should give it a completely new skin while not getting rid of essentially what was there,” he said.

An imaginative exterior also graces the redesigned four-car garage, which now houses a gym and art studio in addition to vehicles. Henderson clad the building in shou sugi ban, made with a Japanese cedar-charring technique that provides weatherproofing and pest- and fire-resistance while rendering a subtle texture and deep charcoal color to the wood. A window-lined cupola provides passive cooling, with copper accents and flashing adding striking contrast.

A storage-building-turned-office became a space where anyone would be happy to work. Henderson kept the bones of the structure, opening it up by adding a bifold window with French doors on each side, and created a shared workspace in the interior. Board-andbatten siding matches the main house and bookends the property from an architectural vocabulary standpoint. He credits Elliott & Pohls Construction for their superb craftsmanship on the entire project.

Teamwork

“It’s a team effort,” Henderson said. “It’s important that it all works well together, that it all feels very integral — the architecture, interior design, and landscape.” Designer Rita Donahoe of Santa Barbara-based Rita Chan Interiors echoed the commitment to honoring the ranch-like setting while incorporating a modern aesthetic. She used earth tones and a neutral palette to create a serene interior environment that flows seamlessly to the thoughtful and sustainable landscape design created by Rob Maday of Bosky Landscape Architecture.

“I love working with clients to recognize and push the design beyond where either of us probably thought it would go,” Henderson said. “It’s fun to be a part of that process with them.”

www.saltarchitect.com

The garage, wrapped in Sho Shugi Ban siding, acts as a solid backdrop to the project, framing the rest. The guest house is wrapped in a bleached cedar rain screen while the office bookends the project with a simple and clean white board and batt.

Living soil:

The secret to a healthy garden by

Put a $5 plant in a $10 hole.” Talk to any seasoned nursery person and they’ll tell you this. You can spend hundreds, thousands, even hundreds of thousands on plants and irrigation, hardscaping and all the rest. But if you don’t have good, living soil your landscape won’t thrive.

What is living soil?

Living soil is full of microscopic organisms, worms, and other creatures that work in harmony to create the perfect growing environment. Without getting into the science of it, plants, just like humans, have a natural immunity to critters of all kinds. If allowed to grow generally unmolested, they will likely take care of themselves. Oh, and here’s a good one: Living soil requires 50 percent LESS WATER.

Leave the leaves

Here’s an amazing fact: All plants drop leaves constantly, even evergreens. When the leaves fall to the earth, if left alone, they break down and with the help of the microscopic organisms become the exact “food” that plant needs! What?! YES! If you have living soil, full of good organisms, they are continually creating food for your plants. Crazy! There’s more science going on, and if you’re interested, the resources at the end of this column will allow you to do your own deep dive into the subject of living soil.

Five steps to create living soil

1. Stop raking up the leaves. This is a tough one, I know. Some of you want everything to be neat and tidy. Hate to break it to you, but

Living soil creates abundant life. One vital element is allowing leaves to fall on the ground and leaving them there.

nature is anything but neat and tidy. If you want neat and tidy, install hardscape, get a bunch of pots for some plants, and replace them seasonally if needed. If you’re raking up all your leaves, you are creating hardscape anyway.

2. Stop using chemicals. Chemical fertilizers and pesticides KILL. Chemical fertilizers kill your soil and leave it lifeless. I hate to be a downer, but it’s an endless cycle: Kill the soil, buy more chemicals, kill the soil, etc. Without going down that path of evil, just know that every time you use chemicals you’re killing your soil. Some chemical companies try to fool you by saying “including organic ingredients.” Don’t fall for the PR, read labels.

3. Mulch. If you’re attempting to revitalize dead soil, the easiest thing to do is lay mulch

on every square inch of bare soil. DO NOT buy dyed mulch. If you have any oak trees in the neighborhood and a neighbor who rakes all the leaves up, send your gardener over there and put them in your garden. Oak leaves are the best planting medium there is.

If you don’t have an oak tree or an unsuspecting neighbor, buy some good mulch from Agri-turf, Progressive, or Marborg. They can deliver all you want. Do not bury the trunks of trees or plants, but lay mulch thickly, five to six inches deep everywhere else. Then sit back and do nothing. Let nature do all the work.

4. Give you living soil a kickstart with compost. Finding a good source of compost might be challenging but there are local sources like Agri-Turf and Progressive. There are other things you can add to your soil to accelerate the process. Ask around, talk to the folks at Agri-Turf and Island Seed and Feed. They’ll help you.

5. Sit back and do nothing for a while. Late fall and early winter are the best times to add mulch, leaves, and amendments. Once it’s been done, leave your garden alone. Hopefully we will get some rain, which will help activate the compost and the microscopic organisms. The beauty of creating living soil is that nature does most of the work for you.

Here are some resources to explore and local companies who will help. This winter season work with nature and bring more life into your soil and your garden will thrive. Until next time, fill your garden with joy!

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

RESOURCES:

Agri-turf: 2257 Las Positas Rd. (805) 569-2257

Agri-chip: 132 Garden Street. (805) 965-2046

Island Seed & Feed: 29 Fairview Ave (805) 967-5262

Terra Sol: 5320 Overpass Road, (805) 964-7811

For the deep dive go to: Dr. Elaine’s Soil Food Web School You Tube Channel

Open to the Public Everyday 9am-4pm 5320 Overpass Road, Santa Barbara CA 93111 (805) 964-7811

Open to the Public Tuesday-Sunday 9am-4pm/Closed Mondays 5320 Overpass Road, Santa Barbara CA 93111 (805) 964-7811

WE LOVE PLANTS

The heart of our garden center is our plant nursery

We offer plants from all around the globe that are unique and rare Come find inspiration in our meticulously designed outdoor “showrooms” And create a garden unlike your neighbors Landscape plants, house plants, pottery, fountains, birdbaths, statuary, arbors, outdoor furniture, and decor to complete your garden vision.

Visit our website and on-line store at TerraSolGardenCenter.com ALL ON-LINE ORDERS are Pick up or Local Delivery Only Like us on FaceBook for up-to-date information

Energy storage systems:

As a local installer “in the 805,” this is one of the most common questions my team and I are asked. In today’s utility environment, it’s very relevant. Many folks who have Southern California Edison as their electric provider are frustrated with outages — both planned and unplanned — caused by maintenance repairs, grid instability or highuse periods. If that isn’t enough, consumers are being moved over to time-of-use (TOU) tariffs, which charge them for not only how much they use, but when they use it. It’s frustrating, for sure, to feel as though you haven’t changed anything, but your power bill goes up, nonetheless.

Having an energy storage system (ESS) integrated into your solar home provides you with three major benefits: 1) the ability to store your solar overproduction (above real time consumption) for later use; 2) backup power when the grid is down to some, or all, of your loads; and 3) equipping your solar system with the equivalent of grid voltage, which allows for it to function even when the grid is down.

Having the ability to store solar production that’s not being used as it’s generated is the basis of the primary function of most ESS’s in the industry. In general, this is referred to as “self-consumption mode” with the primary objective being the grid. Whenever the system senses a demand from the circuits in the home, the response is met with a combination of the “generators” in the system (i.e., solar, battery, gas), to minimize the use of electricity.

The same system sensors carefully test for grid voltage. If the system thinks it’s unstable or absent, it will switch over to backup mode. In general, a home is designed to provide partial-home or whole-home backup capability. This is determined in the design phase of the project, and generally asks and answers the question of how much for how long if the grid is down.

With a properly sized solar and storage system, certain loads can be sustained for long periods of a grid outage, if not in perpetuity. For most solar customers, the fact that you

must live without your solar when the grid is down is very frustrating. That makes perfect sense. You don’t want to push generated electricity back onto a defunct grid. But that doesn’t make it any less frustrating. Having an ESS that fully integrates all or most of your solar production provides for that power to work for you when the grid is down.

In addition to these three benefits, having a grid-tied, self-generating solar storage system allows you to participate in a broader goal: to be part of a virtual power solution. Quite a few companies are grouping customers together to provide the utility with the ability to bring stability to their grid zone. It’s a cutting-edge initiative that’s growing fast and putting great use to the Federal Public Access mandate. All in all, it’s an exciting time if you’re looking for more independence from the utility!

Marshall Howen has been involved in the solar and energy storage industry for over 20 years and is the president and founder of Sunrise 805. www.sunrise805.com

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Barbara,

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for an additional $500 cash back!

Homeowner benefits of solar + energy storage battery:

Inflation-proof energy costs at the best rates available

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Further savings by adding energy storage to offset time of use rate hikes

Power security - With energy storage, when the lights go off, yours stay on!

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Power security - With energy storage, when the lights go off, yours stay on!

30% Inflation Reduction Act tax credits for solar and energy storage

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GridRevenue™ earning potential with enrollment in Virtual Power Plant programs

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Profile:

Photographer and filmmaker Brent Winebrenner used to be a CPA. These days, he barely enjoys preparing his own taxes. His journey from the corporate world to freelance life began the night he read a National Geographic article by a young man who spent five years walking across North America. Inspired by the epic adventure, Winebrenner persuaded a friend to drop out of college. The traveling buddies lived in a van, worked odd jobs, and traveled across the American West for a year. Eventually they both graduated from college, but for Winebrenner, the freedom on the

road was intoxicating. After four years at a prestigious international accounting firm, he quit and bought an open return ticket to Hong Kong to “kick around Asia for six months,” until the money ran out.

Four more years behind a desk and his wanderlust returned. He took off to South America, followed by a move to Costa Rica. There, with a “how to” book in one hand and a tool in the other, he opened a wood shop and went back to work, this time for himself. By the time he sold the business and came back to the States, his corporate resume was riddled with holes. So the

aspiring photographer followed his dream to Santa Barbara, where he enrolled in the Brooks Institute.

After earning a master’s degree, he joined the school’s Visual Journalism faculty and began a freelance career shooting stills and video for editorial and corporate clients. Winebrenner’s work has taken him to more than 70 countries, shooting for Rizzoli Publications, Getty Images, Kendall Jackson, and Foley Family Wines.

“Happily,” Winebrenner said, “almost all of my work is on location, rather than in a studio. I’m always hunting for angles and

moments that will tell the client’s story, rather than creating images from scratch. I love the skillful thought that’s required to build a solid visual narrative.”

It shows. He enjoys big projects like “The Splendor of Cuba,” an ambitious coffee table book that was recognized as one of the 10 best photography books of the year.

His first documentary film, “Guatemala: On the Edge of Discovery,” has been accepted for national broadcast on PBS. Most recently, it was acquired by the Princeton Library and was included in the October 2022 American Airlines in-flight entertainment package. Closer to home, he recently created a short documentary for the Latinx Arts Project/Carpinteria. Winebrenner also shoots a bit of real estate and produces still and video content for local wineries and non-profit organizations.

Winebrenner lives with his wife, Lisa, and their dog, Andie, on Santa Barbara’s Westside. Lisa has a real job at the Ridley-Tree Cancer Center. Andie hopes to catch a gopher—someday

Visit winebrennertravels. com and guatemaladocumentary. com to see and learn more.

“Ganna’s Garden” oil on copper, 42”h x 24”w

Tulum Jungle, 23”h x 19”w, oil on copper

Cynthia James BOTANICAL ART

Putting the pain in paint

A story of healing

Art is an imperceptible shift that stirs up what we’ve yet to say or have known all along. It starts with a blank canvas, a page, a brick of unmolded clay, and ends when artists carefully transcribe their guts for the world to see.

Wallace Piatt’s story has that and more — addiction, loss, and despair — and the

transformation of pain into a compassionate life of clarity and creativity.

“I have never painted with money on my mind,” Piatt said. “I create to rid the chaos out of my mind.” He got sober on Summer Solstice 2015. Before that he stomped the line of self-destruction for years until he “sank hard. Six feet under,

almost, with a heart attack,” Piatt said. “I would sneak into an art studio at night just to sleep the party off. [This was] 2010 to 2015.” Yet he kept making art. His process begins with gluing cut pieces of canvas, drying, and resewing. “It’s a deconstructive then mending process. Like my life, pretty much,” Piatt said. “I then create the piece with the building of color [using] lots of house paint, spray, and oil pastel in layers of organized chaos.” Pop icons, Indigenous cultures, and startling-to-some statements are found on small prints, “punk prep” clothing for sister shop Loveworn (connected to gallery), and large-scale paintings as long and wide as a truck bed.

Although he’s currently working on a pop series of Audrey Hepburn, antique portraits of Native and Indigenous people are a base for inspiration. “The lines in the faces tell stories,” Piatt said. In honor, a percentage of sales is donated to the Lakota Waldorf School on Pine Ridge Reservation in South Dakota, an Indigenous education program and the first and only Waldorf school on a reservation.

“It makes me feel so good to give to a school that teaches kids the beautiful culture of dance, language, and art.” Piatt said. “Tradition is not the enemy of progress.”—Megan Waldrep

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PITCHER

Sonoma bubbles at J Winery

Bucolic Healdsburg in Sonoma County is a delightful wine country destination with charming country roads, stellar dining venues, and wine-tasting experiences galore. But with so many wineries and so little time, what to choose?

Who wouldn’t want to sip wine and dine in a spot called the Bubble Room?

J Winery’s lovely dining room is a favorite recommendation of savvy hotel concierges and locals alike. A recently launched wine and food experience called “Shifting the Lens” invited guest chefs to a rotating dining series focused on under-represented, diverse perspectives that have been missing in wine country. Case in point: Sheenari Freeman was

in the house this fall from NYC and rocked out vegan Southern soul food paired with J Winery stunners for an appreciative crowd. Freeman and other visiting chefs even consulted on an excellent special-edition Shifted Lens sparkling brut rosé which can be ordered from the winery’s website if you can’t make the trek. www.jwine.com

Getting there: Drive or fly from SBA then rent a car. Or hire a WingTips charter into Charles Schultz Airport, just a little over 10 minutes from the heart of Healdsburg.

Where to dine: Bubble Room at J Winery where winemaker Nicole Hitchcock’s fine sparkling wines and excellent pinot noirs are paired with changing quarterly five-course

menus from the thoughtful J culinary team; “Chef’s Best of the Best Menu” $25 for fourcourses (two-person minimum) at Rooftop 106; or for a splurge, reserve at Barn Diva with its one Michelin star.

Where to stay: In town, just off the main square, Harmon House is a trendy, cozy boutique style lodging with a pool tucked into the back, while the ultra-luxe, woodsy Montage Healdsburg, just 2.5 miles from the town center and set on 275-acres of forest and vineyards, offers posh rooms set on stilts at tree level with bird’s eye views and sumptuous bathrooms, some with outdoor showers, a pampering staff, and an excellent on-site restaurant. —Leslie A. Westbrook

An unconventional journey into wine

Adam McHugh’s memoir recounts his unique journey from hospice care to finding a renewed purpose in wine

Blood From A Stone” is the unlikely story of how wine brought Adam McHugh “back from the dead,” he puts it bluntly. As a hospice chaplain in Los Angeles, working the graveyard shift no less, Adam likened himself to being the “Grim Reaper’s wingman,” and was soon living a life filled with loneliness and despair. Yet, as he struggled through sleepless hospice nights and a failing marriage, he couldn’t stop thinking about the Santa Ynez Valley – the bucolic wine region he had visited on occasion and ultimately where he’d find hope and joy again.

“Blood From A Stone” follows McHugh’s unique journey from ending his career in hospice to remaking himself in a new career in wine, and the healing he experiences along the way through the wines, people, and scenery of Santa Ynez. Peppering in self-deprecating humor, McHugh also gives readers an accessible dose of wine history along the way, making this engaging, poignantly honest memoir as much about wine as it is in finding your way out of the darkness.

Hana-Lee Sedgwick. Available at Amazon.com --$20.

Blending Art & Wine

Artiste Winery’s latest collaboration with artist Colette Cosentino

An appreciation for fine art and fine wine led Anna and Bion Rice to found Artiste Winery more than 20 years ago, and today, the boutique Santa Barbara County winery continues to celebrate the synthesis of art and wine through its limited edition bottlings featuring the artwork of talented artists from around the country.

Artiste’s latest release features the art of Colette Cosentino, an acclaimed Santa Barbara artist known for her ethereal paintings that depict natural environments with a sense of magical wonder.

The 2-bottle Cosentino Collection, featuring a sparkling rosé and chardonnay, captures the sensory experience that both art and wine offer. The 2019 Effervescence is a delightful, pink hued methode champenoise bubbly made of 90% chardonnay and 10% carignane. Along with a delicate mousse, it showcases fresh strawberry, nectarine, and floral notes that play off the label’s pastel-inflected leafy artwork, titled “Fruits.” Adorning the 2021 Chardonnay, Cosentino’s visually stunning green, yellow, and blue “Greenbelt” piece perfectly captures the essence of what’s inside: a refreshing, yet complex chardonnay, layered with bright citrus, honeysuckle, and melon flavors.

“It has been a creative dream to partner with Anna and Bion on this release,” shares Cosentino. “When Anna saw one of my paintings, she described how it made her feel. That’s the magic that is art–it evokes so many feelings. Our hope is that the artwork paired with the taste of their wine will evoke even deeper connections for all those enjoying.”

The Artiste Winery x Colette Cosentino collaboration wines are available at the Artiste Tasting Room & Gallery in Los Olivos, CA, as well as online at artiste. com.

The Hilt Radian Vineyard Chardonnay ($85)

This single-vineyard chardonnay, sourced from Radian Vineyard in the Sta. Rita Hills AVA, is a wine that truly speaks to its dramatic site. Winemaker Matt Dees, describes this stunning chardonnay, filled with purity and focus, as “salty” and “like a brisk ocean breeze,” which makes sense considering this high-altitude vineyard is heavily influenced by strong maritime winds and diatomaceous earth soils. Expect appealing notes of salty citrus, apricot, and pineapple, with medium-bodied richness and a zesty backbone of acidity that leads to a racy finish. It’s classy, but with an edge.

Donnachadh Estate Pinot Noir ($65)

Donnachadh (pronounced DON-nuh-kuh) is an organically

Winter Wine Picks

FIVE LOCAL WINES FIT FOR COZY NIGHTS IN

farmed vineyard located in the Sta. Rita Hills. After purchasing the 285-acre property, owners Drew and Laurie Duncan set out to make wines in a style they gravitated toward — namely, vibrant, nuanced, and site-driven. This particular wine hits all the marks, showcasing notes of red berry fruit, warm spice, earth, and dried herbs, along with loads of character, generous acidity, and a firm structure. It will keep you enthralled sip after sip.

Zaca Mesa Black Bear Syrah ($75)

Zaca Mesa Winery & Vineyards was the first to plant syrah in Santa Barbara County, back in 1978, and today its Black Bear Block remains the oldest syrah vineyard on the Central Coast. Representing the storied history of this long standing familyowned winery is its iconic Black

Bear Syrah, a deeply layered wine featuring striking notes of black fruit, olive, clove, and bacon fat, balanced by firm tannins and a full, well-rounded body. Sure to age well, but if you do open Black Bear this winter, plan to sip it slowly to see how it develops in the glass throughout the night.

Lady of the Sunshine California Red Wine ($36)

Lady of the Sunshine is the vision of winemaker Gina Giugni, who sources from organically and biodynamically farmed vineyards for her small label. Influenced by her favorite Sicilian blends, this unique spin on a California red blend captures the nuances of the mountains and the sea, featuring equal parts nero d’avola, from the Sierra Nevadas, and pinot noir, from Edna Valley. Fun fact: the pinot noir comes from the Demeter-certified biodynamic

Chêne Vineyard, which Giugni herself farms. This playful but soulful wine highlights ripe cherry and blood orange notes, along with gamy, herbaceous flavors and a slightly tannic but compelling finish that’s sure to please.

Samsara La Encantada Vineyard

Pinot Noir ($68)

This enticing pinot noir from Samsara doesn’t shy away from complexity, from its diverse flavor profile to its structured yet energetic body. Prominent aromas of red fruit, black pepper, and roses are complemented by rich plum, raspberry, and wild herb flavors on the palate, while the wine’s tension and texture find cohesive balance in the pleasant mouthfeel. Delightful to enjoy now, this wine will surely benefit from some age — if you can hold onto a bottle that long.

FIRST CLASS TRAVEL — ELEVATED

Plan a special Napa wine tasting trip. A golf adventure. Desert spa getaway.

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WingTips is an all-new regional air service that allows you to travel four times faster than commercial air travel or driving. They offer individual seats on a WingTips on-demand charter flight or a full aircraft charter.

How does this unique per-seat charter option work?

As the traveler, you request a WingTips flight on their website by entering the dates and times you would like to travel. Then create your own or join

an existing WingTips flight. The WingTips team works to match you and other clients with similar travel itineraries. Once an aircraft is assigned to the flight, you then pay for your seat(s).

You are now ready for your trip!

Enjoy an effortless travel day where you go directly from parking to one stop check-in with your luggage in hand. Board when you arrive and watch your luggage go from your hands to the baggage compartment. You skip the long security lines and the possibility of lost luggage. Operating in California, Arizona, and Nevada, WingTips service is scheduled to expand nationwide over the next few years. They currently fly out of Santa Barbara and Camarillo airports.

For more information about WingTips, visit www.FlyWingTips.com

Wine+Dine

The

Perfect

Pair INTERMEZZO AT THE WINE CASK

Grilled Marinated Hanger Steak — Chimichurri, roasted garlic, crispy shallots served with a side of fontina potato gratin. Paired perfectly with the owner’s favorite, Johnny Walker Black. The dish is also quite excellent as a share as is most of the menu from chef Josh Brown. Our group of four passed around bites of the steak, Shetland Isle salmon, slices of mushroom truffle pizza, the cheese plate, and a bottle of Margerum Wine Company M5 Red before attending the Jerry Seinfeld show that night. All good! Photo by Ashley Othic

PERFECT PAIRINGS

BOUCHON

Heirloom tomato salad featuring farm-fresh tomatoes from Tutti Frutti Farms, lemon-herbed burrata, garlic croutons, basil, wild fennel micro greens, and roasted tomato oil with a white balsamic reduction. Pairs well with Storm Winery Sauvignon Blanc, Santa Ynez, 2021.

HOLDREN’S STEAKS & SEAFOOD

Their famous wedge of iceberg lettuce salad featuring tomato, bleu cheese crumbles, and bacon, Served with house-made creamy bleu cheese dressing. A great starter to one of their delicious main dishes and an excellent pair with Gainey Vineyard Chardonnay, Sta. Rita Hills, 2016.

AUGIE’S

Signature mole dish, Tre Moles, includes tenderloin pork, mole poblano, mole rosa pipian verde. Pair with one of many house margaritas and cocktails. www.augiessb.com

BOSSIE’S KITCHEN

Grilled Shrimp with Lemongrass Curry, featuring Farmers’ Market bok choy, broccolini, peanuts, and jasmine rice. This dish is offered every Thursday night as a special. Pair with Brea Wine Company Chardonnay, Salinas Valley, 2021. www.bossieskitchen.com

Book your next daytime brunch event with us!

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Prefer a night time party? Our venue can also accommodate larger groups up to 150 people in the evenings. We’ve got you covered!

Open Mon-Fri from 9am–2pm Weekend Brunch from 9am-2pm

Iwas shocked, taken aback, and nonplussed a few weeks ago when a customer was reading one of our wine review signs on a stack of French Syrah, and gleefully snorted his disgust for the flowery but precise descriptors by exclaiming, “What a load of #$%!”

I sullenly but silently took offense. After all, adjectives are what keep me employed. Say I described a newly released California Cabernet that I liked, and called it “full-bodied, with deep fruit flavors, lots of oak, and a long finish.” Gee, that’s so witless and passionless and insipid that it’s like applauding Van Gogh’s “Starry Night” for having “neat swirly colors.”

OK, so it’s not like every five dollar Chilean Merlot is going to incite me to the point that I boast rhapsodically along these lines: “This precocious South American has a predilection for mesmerizing ripeness, and ostentatiously flaunts itself like a Mardi Gras reveler when the TV

camera lights go on, igniting a series of small implosions along the palate that proffer not only grandiloquent taste, but inspire hope that we will all someday achieve a true brotherhood of man.”

As my mother used to tell me when I was a young lad, “Robert, you simply can’t go around using language like that.”

But when wine buyers taste something exceptional, we want to share that minor (or major) revelation with you, our customers, and have you experience the same sensual surprises that we encountered. So if we use overblown rhetoric, it’s merely a peremptory but circumstantiated appraisement that’s purposed to induce and engender merchantry. You know...sell stuff. Specifically real good vino!

Bob Wesley is Santa Barbara-based wine writer and wine buying consultant. maisonbob@aol.com

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