January/February 2021
Santa Barbara Life & Style Magazine
A BREATH OF FRESH AIR
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January/February 2021 Editor in Chief & Publisher Ottocina Ryan Art Director Riley Yahr Marketing Manager Delaney Willet Marketing Coordinator Emma McDonnell Photographers Silas Fallstich, Jacqueline Pilar, Jon Premosch, Riley Yahr Writers Gracie Chambers, Anna Constantino, Kim Hashemi, Emma McDonnell, Taylor Roberts, Alexandra Sharova, Celine Wallace, Delaney Willet Stylist Delaney Willet
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CONTENTS January/February 2021
dining
20 | A REINVENTED CLASSIC
26 | DELICATA DELICACY
Delicata squash and whipped ricotta are a match made in heaven.
28 | LET’S TACO BOUT IT
Vegan bites to make your Taco Tuesday (and every other day of the week).
wellness 30 | STARTING FROM EMPTY
Rebuild your life with a glass-half-full mindset.
32 | THE POWER OF PRODUCE
Turn homegrown into homemade with advice from these plant-based experts.
36 | WORKS LIKE A CHARM
A cheat sheet to work/life balance.
fashion
38 | LET’S GET PHYSICAL
2020 worked hard, we work out harder.
48 | WISH YOU WERE HERE
Rosewood Miramar Beach’s Jet-A-Way package is picture perfect.
16 | JANUARY/FEBRUARY 2021
philanthropy 58 | GIVING BACK
A little compassion goes a long way.
home
60 | CONTEMPORARY MEETS THE MESA A modern and eco-friendly home with a wood-fire pizza oven and ocean views to boot.
PROFILE 62 | BIENVENIDOS A HACIENDA
Mexican artistry meets California cool at Rita Villa’s latest lifestyle boutique.
travel
66 | WHEN IN WINE COUNTRY
There’s nothing to wine about on this girls’ trip to Healdsburg.
68 | HALF THE FUN IS GETTING THERE
Five states, two weeks, one expertly planned road trip.
74 | 48 HOURS
Revisit old favorites and new hidden gems this winter.
Photo by Jon Premosch | Model Hannah Glasby Dior gown, The Webster, Jimmy Choo heels
Acme’s latest venture breathes new life into the historic La Paloma Cafe.
E L E VA T E D
La dolce vita on the American Riviera
Southern Italy meets coastal California at Montecito’s inspired oceanfront dining destination, Caruso’s. For reservations, go to miramardining.com or call +1 805.900.8388
January/February 2021 Melissa Odabash Palermo Ribbed Swimsuit us.odabash.com
Guten-Free Almond Butter Thins breadblok.com
Lord Jones CBD Bath Salts lordjones.com
AS by DF New Guard Recycled Leather Tee & The Denise Recycled Leather Trousers asbydf.com
Sustainable ready-to-wear AS by DF is trailblazing the fashion industry on a quest to craft chic leather pieces, like this covetable pink set, while eliminating their carbon footprint.
18 | JANUARY/FEBRUARY 2021
Art of Tea Wellness Rejuvenating Tea Bundle artoftea.com
Lake & Skye Canyon Rose Perfume lakeandskye.com
Regular dairy ice cream? So last year! Negranti Creamery’s sheep milk ice cream offers artisan flavors, quality sheep dairy, and is local. Talk about a triple threat!
Negranti Creamery Sheep Milk Ice Cream negranticreamery.com
Looking to detox 2020 out of your system? Art of Tea’s Bright Eyed and Sleep Tea bundle will get you back on track to start and end your day with wellness (and a delicious cup of tea!).
Copina Co. Plant Based Collagen Booster + Ashwagandha copinaco.com
APOTHIA IF Candle ronrobinson.com
Enjoy Danish food and pastries on our State Street patio! 1106 STATE STREET | ANDERSENSSANTABARBARA.COM | 805-962-5085
20 | JANUARY/FEBRUARY 2021
What's old is new again at La Paloma Cafe
a reinvented
CLASSIC
SB LIFE & STYLE dining
Photographed by Silas Fallstich Written by Anna Constantino Horses Yeti and Midnight from Los Padres Outfitters Model Anna Constantino
Single Village Fix La Paloma Presidio G+T Hibiscus Margarita Pass The Salt coaster, passthesalt.co Necklace, Whiskey & Leather Van Palma blue hat, Whiskey & Leather Cavender’s white hat
@ S B L I F E A N D S T Y L E | 21
Santa Barbra Channel Ceviche Pass the Salt napkin, passthesalt.co
22 | JANUARY/FEBRUARY 2021
T
he pink flair of neon once again glows down upon Anacapa Street. The renowned Paradise Cafe has been reborn under Acme Hospitality’s leadership as La Paloma Cafe, combining traditions of the old and new. The menu embodies cuisine of the early Californian settlers, fusing flavors of Spanish and Mexican influence with a twist. I immerse myself in the liveliness of the patio as a bowl of smokey wheat crisps and my first drink, the Hazy Horchata, appear. The creamy and spiced combination of cinnamon syrup and oat milk is the perfectly-soothing drink for a crisp winter evening. As I sip, I spot the appetizers making their way to the table. The Roasted Squash Tamal is placed before me, zebra-striped in red chile sauce and crema, and accented with pumpkin seeds and orange flowers. It’s simply love at first bite–the light and fluffy squash masa filled with truffled goat cheese delights my tastebuds. Next, I dive into the Oak Grilled Nopales, a much more unfamiliar endeavor. The brined cactus’ tart and smokey flavor is unlike anything I’ve tried before—and I can’t get enough. It is grilled to tender perfection over California oak, topped with a light slaw of vegetables, cotija, and lemon dressing. Both plates are swept away in minutes, as I cleanse my palate with a Blackberry Sage Limeade.
Roasted Squash Tamal
@ S B L I F E A N D S T Y L E | 23
On Anna: LACAUSA top, Whiskey & Leather | Scotch & Soda pants, Whiskey & Leather Lack of Color hat, Whiskey & Leather | Horses Yeti and Midnight from Los Padres Outfitters
Our server adorns the table with the first of two stunning entrées—the Santa Barbara Mission Chicken. The chicken is a statement piece: it is decadently presented with a rose petal and pink peppercorn apple purée (not to mention, Chef Jeremy Tummel’s recipe won first-place in a Texan barbeque contest). Just one bite confirms that this dish is a winner. The chicken is flavorful and succulent, and is complemented wonderfully by the sweet and subtle spice of the apple purée. The Oak Grilled Flat Iron Steak, marinated with white sage and mezcal, arrives next. The tender steak melts in my mouth, and the delicate garnish of avocado epazote chimichurri adds a bright burst of flavor. The crispy potatoes accompanying the dish make for an excellent textural juxtaposition to the buttery steak. As if my meal could become any more satisfying, dessert is placed before me. The Capirotada (Mexican Bread Pudding) is served with a whipped vanilla bean cream and drizzled in spiced date syrup. The bread pudding is fluffy and moist, layered with
24 | JANUARY/FEBRUARY 2021
golden raisins, almonds, and the ‘secret ingredient’– jack cheese. Before I know it, the only thing left on the plate is speckles of syrup.
“The chicken is a statement piece: it is decadently presented with a rose petal and pink peppercorn apple purée...” The traditional cuisine and techniques of the Californios paired with eccentric dishes makes for an unforgettable meal. As I depart the patio, I take in the original murals, antique brick, and painted tiles that embellish the space. Reflecting on my thoughtfullycrafted dining experience, there is no doubt in my mind that I will be back for more of the unique flavor pairings and vibrant ambiance. *
Santa Barbara Mission Chicken La Paloma Cavender’s hat
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SB LIFE & STYLE recipes
26 | JANUARY/FEBRUARY 2021
Delicata DELICACY Delicata Squash with a Parsley Pistachio Gremolata over Whipped Ricotta Serves 2
INGREDIENTS 1 large delicata squash 3 tablespoons extra virgin olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon red pepper flakes 1/2 teaspoon honey 4 cloves garlic, sliced 1/3 cup panko bread crumbs 1 1/2 cups whole milk ricotta For the gremolata: 1/2 cup chopped fresh flat leaf parsley 1/2 cup chopped pistachios 1 garlic clove, minced 3 teaspoons extra virgin olive oil Zest and juice of one lemon 2 teaspoons honey 1/4 teaspoon salt 1/4 tsp red pepper flakes
DIRECTIONS Preheat oven to 400° F. Slice squash in half, scoop out seeds, and slice into 1/2 inch slices. Add to a baking sheet and toss with the oil, salt, pepper, red pepper flakes, honey, garlic, and bread crumbs. Place in the oven and bake for 35 minutes, mixing halfway through, until squash is tender. Meanwhile, make the gremolata. In a bowl, combine the chopped parsley, pistachios, garlic, oil, lemon zest, lemon juice, honey, salt, and red pepper flakes. Mix until combined. In a food processor or blender, whip the ricotta until smooth, light, and fluffy. Spoon some ricotta on each serving plate, add squash, top with gremolata, and drizzle with some additional honey. *
Recipe & Photography by Riley Yahr Mixed & Measured | mixedandmeasured.com
@ S B L I F E A N D S T Y L E | 27
taco
LET’S BOUT IT Crispy Hoisin Tofu Tacos with Scallion Tortillas & Quick-Pickled Cucumbers Makes 16 tacos
INGREDIENTS For the Quick-Pickled Cucumbers: 3 Persian cucumbers, sliced 1 cup rice wine vinegar 1 teaspoon soy sauce 2 teaspoons cane sugar 1/4 teaspoon salt 1/2 teaspoon red chili flakes For the Scallion Tortillas: 1/3 cup chopped scallions 1 ½ cups all-purpose four 3/4 cup boiling water 1/4 cup sesame oil For the Crispy Hoisin Tofu: 1 (16-ounce) block extra firm tofu 3 tablespoons cornstarch 1/4 cup vegetable oil 1/4 cup hoisin sauce
DIRECTIONS In a medium bowl, combine all ingredients for the pickled cucumbers. Let sit in the fridge while you prepare the rest of the meal. For the scallion tortillas, arrange the chopped scallions on a clean dish towel or paper towel to absorb some of the moisture. Set aside. In a medium bowl, using a wooden spoon, mix together the flour and boiling water until a shaggy mixture forms. Once cool enough to touch, transfer mixture to a floured work surface and knead for 4 minutes. Form into a ball, wrap loosely in plastic wrap, and let sit for 30 minutes. Back to your floured surface, unwrap and roll dough into a log 20 inches long. Cut the log into 16 equal pieces (about 1 and 1/4 inch each). Starting with one piece, cut side up, roll it, or press using your palms, into a disk 3 inches in diameter. Add 1 teaspoon of the chopped scallions on top, then fold the sides of the disk into the middle, securing the scallions inside. Using a rolling pin, roll it out into a 5-inch tortilla. Add more flour to the surface and rolling pin if necessary to prevent sticking. Dust off any excess flour on the tortilla then oil each side with about 1/2 teaspoon sesame oil and set aside. Repeat again with the next piece. This time, once you have your 5-inch tortilla, oil one side and place it oil side up on top
28 | JANUARY/FEBRUARY 2021
of the last tortilla. Repeat with the rest, oiling one side and stacking as you go. Once you have all of your tortillas, heat two teaspoons of sesame oil on a skillet (preferably a cast-iron) over mediumhigh heat. Using a paper towel, spread the oil around in the skillet. Fry each tortilla for about 45 seconds on each side, until both sides have golden brown spots. Oil and wipe the skillet as you go. For the crispy tofu, remove excess liquid from tofu by slicing the tofu block into equal pieces. Next, position the slices in the middle of a clean dish towel (or paper towels), fold the towel over the tofu and press down on the tofu until the towel absorbs a good amount of liquid. Move the slices to a dry part of the towel, fold over and press again. If using paper towels, toss the towels once they are soaked and repeat a couple more times using fresh paper towels, until towels no longer get soaked. Add the tofu to a bowl. Crumble into small pieces, add the cornstarch, and toss to coat. Heat the vegetable oil in a large skillet over medium-high heat. Add the crumbled tofu and fry for 10 minutes, stirring occasionally, until crispy. Turn the heat off and mix in the hoisin sauce. Assemble the tacos with the tofu and top with the quick-pickled cucumbers! *
Recipe & Photography by Riley Yahr Mixed & Measured | mixedandmeasured.com
@ S B L I F E A N D S T Y L E | 29
SB LIFE & STYLE wellness
STARTING from
EMPTY Enter 2021 with a clean slate and positive perspective
T
Written by Celine Wallace Photographed by Jacqueline Pilar Model Paige Mariah with L.A. Models Stylist Gladis Barboza Hair & Makeup by Heather Roach
his past year, it's fair to say that many of us have had to re-evaluate our priorities and take aspects of our life back to ground zero. I like to view this as having a clean slate. As we step foot into 2021 and lay a new foundation, I pose you this question: what perspective are you entering this new chapter with?
and entitlement. On the other hand, when we look at our lives as half-full we perceive fullness. We recognize that our cup could be empty, so we are grateful for all the elements that are in place—not as things we expect or believe we are owed, but as gifts. This doesn't mean we don't seek more, but we seek from a place of fullness instead of from a place of lack. This fullness draws positive energy into our lives and often attracts more abundance.
We are all familiar with the metaphorical story of two people looking at the same glass and one perceiving it as half-full while the other sees it as half-empty. As much as we've heard this, it's still a valuable exercise to observe our minds and notice whether we are engaged in half-full or half-empty thinking. People often refer to themselves as being of one type or the other, as if it was a permanent characteristic, but we are all capable of shifting into halffull consciousness if we make the effort.
After the challenges we faced in 2020 many of us are still feeling the heaviness of last year. And, rightfully so. We can't go through substantial worldwide shifts that alter our reality and expect to bounce back unscathed, but we also can't stay in a mental space of trauma and lack. It is up to us individually to shift our perspectives and use this as an opportunity to create beauty in our lives, by addressing the things we can change and focusing our energy on creating the new.
When we look at our lives with half-empty consciousness, we perceive a lack and think that half of what we want is missing. We are coming from a position of expectation
Let's leave last year where it belongs and start from empty, welcoming in the unlimited possibilities the universe offers us if we choose to be open to them.
30 | JANUARY/FEBRUARY 2021
“Let's leave last year where it belongs and start from empty, welcoming in the unlimited possibilities the universe offers us if we choose to be open to them.� A couple exercises for shifting into half-full consciousness: Imagine your life as an empty glass. This glass is your world, without all the people you know, the work you do, your home, or your current state of physical wellbeing. This glass is an open space waiting to be filled with whatever you choose to create. Once you have that feeling of openness in your mind, begin filling it with all the people, things, and places that make up your life. You may be surprised to find your glass overflowing. Grab your notebook and draw a physical cup. On that page, write down everything that adds to your cup with positivity on one side, then everything that drains your cup with negativity on the other side. There is something reflective and releasing about writing down how we are showing up for ourselves and seeing our behaviors in front of us. This tool allows us to evaluate, then make necessary changes as we move into 2021. *
THE GREAT dress @ S B L I F E A N D S T Y L E | 31
the
POWER of
PRODUCE Exploring the benefits of a locallysourced plant-based lifestyle with Sweet Wheel Farms and Chef Leslie Durso
Written by Taylor Roberts
Photo by Jacqueline Pilar 32 | JANUARY/FEBRUARY 2021
ood fuels our body to power us through our daily lives from walks on Butterfly Beach to cocktails with friends. Choosing the highest quality sustenance is crucial to keeping our bodies functioning efficiently and effectively. Plant-based diets composed of whole, fresh foods have long taken the cake for their ability to nourish and satisfy our systems. With the abundance of trendy diets that come and go and the constant circulation of both true and false information, it is important to understand that there is no perfect diet and finding what feels best for you is the only way to maximize your health. However, eating foods in their natural form ensures balanced, optimal nutrition that can be easily digested for health that radiates from the inside out. In order to recognize the value of the farm-to-table process, we begin at the source with local produce sold on the Sweet Wheels Farm and Flowers cart and then hear from a professional plantbased chef, Leslie Durso, to better understand how to turn homegrown into homemade.
Shopping in-season is the best method to avoid nutrientdepleted, chemically-treated foods. If you're seeing food that is out-of-season, it can likely be traced back to hothouses and long shipments. As a rule of thumb, it is recommended to eat what can be purchased at local stores, farmers' markets, and farm stands. For the months of January, February, and March, be sure to take home winter crops such as wheat, oats, citrus fruits, and even dried fruits. The benefits of the organic, locally sourced produce from Sweet Wheel Farms exceed beyond health and also contribute to the community's livelihood—from the wallets of local farmers to the region’s soil fertility. To better join the farm-to-table movement, Leslie Person Ryan is compiling customized Community-Support Agriculture (CSA) boxes from the cart’s inventory, which is a perfect way to introduce a variety of produce to your kitchen.
“I started getting more and more interested in food as a way to fuel my body and figured out how to eat to optimize my energy.”
Upon bringing your local, organic fruits and vegetables home, it can be intimidating to know where to start for new plant-based eaters. Chef Leslie Durso, a passionate vegan chef and educator, dedicates each day to debunking the misconceptions that healthy vegan diets lack flavor and convenience. As a Southern California native, Chef Durso has worked with numerous hotels and resorts to bring vegan food to all visitors, whether If you have ever found “vegcurious” or not. With a love yourself on Lillie Avenue in for the California coast’s natural - CHEF LESLIE DURSO Summerland or Coast Village resources, including some of the best Road in Montecito, there is produce grown in the world, she has a good chance you have seen the Sweet Wheels Farm and enjoyed working at Four Seasons Resort The Biltmore Flowers carts. The owner and CEO Leslie Person Ryan has Santa Barbara. Her most recent plant-based mission has made it her mission to provide farm-fresh produce to the taken her to Four Seasons Punta Mita, Mexico, where she Summerland community, especially considering the town’s curated the most vegan-friendly resort in the world with classification as a “food desert.” Leslie Person Ryan prioritizes over 150 plant-based options. To better understand how both “farm education” and “cart education” among her to implement a plant-based diet into our lives, we asked employees, allowing them to share with customers not only Chef Durso a series of questions to guide and improve recipe recommendations but firsthand knowledge of how our health from the inside out. the food is locally grown with sustainable farming practices. Sweet Wheels is known for their unique fruit and vegetable varieties, ranging from tropical pineapples to nutrientpacked micro-beans. While pineapple, mango, and passion fruit may surprise cart shoppers, Leslie Person Ryan began growing these fruits after learning of the immense pollution and malpractices of pineapple farming. As she shared with us, the farm-to-table process is deeply rooted in ethics and is often obscured by additives and GMOs.
@ S B L I F E A N D S T Y L E | 33
What are the benefits of eating plant-based that speak to you the most?
There are three main reasons why people go vegan. The animals, the environment, and health. I am vegan for all of those reasons.
How would you advise someone as they begin switching to a plant-based diet?
Photo by Stephanie Day
Go at your own pace. This is not a race. Begin by incorporating more and more plants into your diet and shrinking the number of animal products until they are gone. Know that things like cheese contain casein, which is highly addictive so it will take time for your brain to stop craving it. Don’t give up!
What physical and mental changes can one expect after switching to a plant-based diet and upon eliminating animal products? You can expect your body to detox out a lot. You can expect your energy level to go up. Your sex drive to increase. Your skin to look clearer. Your brain to function sharper. You’ll begin to feel what it’s like to drive a brand new Ferrari instead of a 20-year-old Honda.
As a renowned chef, you have plenty of experience in the kitchen. Often, people find the idea of cooking healthy and/or vegan food to be intimidating, especially when just starting. What are your tips for preparing whole, balanced meals that do not compromise flavor or convenience? Start simple. Learn to cook your favorite meal. Learn the basics of sauce making. A good sauce can jazz up any meal!
What are your top pantry and kitchen staples that you always keep on hand?
» An herb box—to grow your own fresh herbs. » Nutritional yeast—it’s delicious on everything and a great source of vitamin B12. » Raw almond and cashews to snack on and make non-dairy milk. » High-quality olive oil and vinegar—especially to make your own simple salad dressings. One of my favorite recipes is simply chopped garlic, oregano, whole grain mustard, red wine vinegar, and olive oil.
“You’ll begin to feel what it’s like to drive a brand new Ferrari instead of a 20-yearold Honda.” - CHEF LESLIE DURSO
What is your favorite “tool” in the kitchen?
My Vitamix. They are an investment and worth every penny.
What are your go-to weekly recipes?
How does the quality of produce impact flavor and nutrition?
The quality of your produce is everything when it comes to flavor. This is why I do most of my shopping at the farmers’ market. It’s usually picked ripe, instead of most produce in a grocery store that is picked then ripened in a truck. I also love meeting the farmers and hearing what they are excited about growing.
34 | JANUARY/FEBRUARY 2021
Photo by Stephanie Day
I don’t have much regularity in my diet because I’m always developing something new, but people are always shocked by the amount of pasta I eat. I love it! I have it once or twice a week along with soups, salads, loaded potatoes, tacos, and more.
What is your response when people are concerned with higher prices for local or organic shopping?
There is a saying that goes: “Pay the farmer now or the doctor later.” It’s pretty true. If you have the ability to buy organic, do it. If it’s a struggle for you financially, try to at least buy organic for anything you are going to eat the skin of or things that grow underground like potatoes, carrots, and garlic.
What are some benefits of specific foods that many people are not aware of?
All plants have some sort of super nutrient in them. Some of my favorites are: » Mushrooms—the only plant source of Vitamin D. » Quinoa—for its high amount of protein and antiinflammatory qualities. » Oats—for their high amount of protein and calcium. » Baobab—one of the most nutrient-dense plants on earth with the most antioxidants, and packed with vitamin C, calcium, iron, magnesium, potassium, and fiber. (Perfect for smoothies!)
Could you share a few of your favorite tips to ease into a more healthy, plant-based lifestyle?
Food is not the only thing you should focus on when it comes to a healthy lifestyle. What you put on your skin is almost as important as what you are eating. When you put toxic chemicals on your skin in the form of lotions, makeup, and skincare, your body absorbs a great deal of those ingredients, potentially creating all sorts of issues. It is so important not just to look for vegan and cruelty-free products, but also ones that don’t contain harsh petrochemicals.
Do you believe health starts in the kitchen rather than the gym?
I do. Working out is great for the mind and physique, but it’s all made so much easier when you feed your body the right nutrients to fuel you for your workout
instead of draining you. I know so many people that eat terribly and spend hours in the gym working it off. Wouldn’t it be easier to simply love your body by feeding it the nutrients it needs to thrive?
What do you think is the biggest misconception about plant-based diets (and overall healthy eating)?
That healthy, vegan food cannot taste good. I thoroughly enjoy proving this wrong all the time.
How do you debunk the statement that plantbased eating can be “inconvenient”?
All you have to do is walk into a grocery store to see the overwhelming amount of plant-based foods available to know that it is far from inconvenient. It’s so easy. Plus there are over 20,000 edible plants on earth and only about 11 widely sourced animals.
What is your response to concerns of protein on a plant-based diet?
Protein is in so many non-animal foods. If you eat a wide variety of colorful plants you will get all of the nutrition you need, in fact, probably more than on a meat eating diet.
Among the many health trends, what are some that you anticipate becoming more popular?
Probiotics and gut health are going to be talked about even more than they are now.
Do you take or recommend any supplements?
I recommend taking a B12 supplement to anyone, not just people on a plant-based diet. It’s incredibly important to get and most people suffer from a lack of it. The rest of the vitamins and nutrients I need I like getting from real food instead of pills. I always recommend eating the rainbow. The most colorful foods contain the highest amount of necessary vitamins and minerals.
Now that we have learned where and how to incorporate more plant-based foods into our daily lives, it is important to remember that diets are quick fixes, while the switch to plant-based is a lifestyle change. In addition, it is a journey of learning what works best for you and will not happen overnight. Even the smallest changes like experimenting with Meatless Mondays, opting for plant-based milk over dairy, and purchasing produce from local farmers like Sweet Wheel Farms, will begin to prove the power of plants and radiate a garden glow. *
Photo by Jacqueline Pilar @ S B L I F E A N D S T Y L E | 35
WORKS LIKE A
Charm
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Healthy habits to improve your work from home life Written by Gracie Chambers Photo by Jacqueline Pilar
C
an you remember what prepandemic life was like? Think back to last March...who would have ever imagined that our world was about to be turned upside down with the arrival of a global pandemic, and so many of us would find ourselves working from home? While there are benefits to not having to go to the office—like cutting out rush hour traffic, getting more control of your schedule and only having to get dressed above the waist—there are also challenges. Many of us depended on the structure provided by “going to the office,” and the clear distinction between work and home life.
“ In order to serve others at work and at home, you have to take care of yourself first.”
Establish Places for Work and Play
Set up a designated work space, ideally with natural light, your favorite candle and a good lamp. This not only helps with productivity and focus, but also helps you physically set boundaries between your work life and your personal life. As part of my wind-down routine, I always ensure to clean up my workspace, shut my computer and leave it there. No work leaves that room.
Treat Yourself
Be intentional about doing things that bring you joy and give you energy. In order to serve others at work and at home, you have to take care of yourself first. Whether you sneak away for a spa day, sit down to enjoy a magazine and a glass of wine, or find a quiet spot and a few minutes to close your eyes and do some breathing exercises, your time will be well spent. I highly recommend winding down at the end of the day with a hot bath filled with Epsom salts, baking soda and a few drops of lavender essential oil, which releases both stress and toxins from your body, and makes your home feel like a sanctuary.
Nourish your Body Without those separations, the lines between work and home have blurred. Our homes are no longer just our homes. Today, they are also our: offices, schools, daycares, gyms, restaurants/cafes, etc. This change has tried our relationships, forced us to rework our daily routines, altered our professional lives and brought new meaning and importance to work-life balance and self-care. Here are some simple things you can do to make working from home more fulfilling, productive and perhaps even healthier than before.
Establish a Routine
When you’re working from home, it’s easy to skip your morning routine and head straight to the computer. It’s also easy to keep working past 5 p.m., because you’re determined to cross one more thing off your to-do list before calling it a day. Establishing and committing to both a set morning and an evening routine gives you a sense of control and ultimately makes you more productive. Try starting your morning with quiet time to center yourself and clearly set your intentions for the day; then end it with a long walk to signal the close of your work day. Exercise should be an important part of your routine—it works wonders for releasing stress, clearing your head and improving sleep.
One thing that we have all been forced to do more often during the pandemic is cook at home. While cooking may or may not be your favorite thing to do, it most definitely gives you more control over what you are eating and can be a fun family activity to do together. Cooking whole, organic meals, with lots of fresh vegetables, helps to support your overall health, your immune health and your mental health, and will leave you feeling more energized. I encourage you to continue cooking at home more frequently, even post COVID-19.
Stay Connected
Whether it’s grabbing coffee with a friend, scheduling a weekly Zoom happy hour with friends or family, or anything in between, staying connected with loved ones has proven to be more important than ever. Be intentional about it; try putting a different friend or family member on your calendar each week and make a point to connect with them. I like to multitask and call to connect with people during my evening walks, so I get my exercise and can catch up with friends at the same time. Despite the challenges that working from home may bring, these tips will help you achieve a work-life balance in which you are productive, healthier and more fulfilled than ever before! *
@ S B L I F E A N D S T Y L E | 37
SB LIFE & STYLE fashion
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Beach Riot top & leggings, beachriot.com Kai Linz necklace, Allora by Laura Ali Grace bracelet, Allora by Laura APL TechLoom Tracer shoes, athleticpropulsionlabs.com *APL donates 20% of proceeds from shoes in Soft Pink to the Women’s Cancer Research Fund. Bombas merino wool socks, bombas.com *For each pair of Bombas socks purchased they donate a pair to someone in need.
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Beach Riot top & leggings, beachriot.com
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Vimmia top & leggings, vimmia.com APL TechLoom Tracer shoes, athleticpropulsionlabs.com Kai Linz necklace, Allora by Laura Porter glass water bottle, wandpdesign.com @ S B L I F E A N D S T Y L E | 41
We Wore What swimsuit, Coco Cabana Beach Riot leggings, beachriot.com Kai Linz necklace, Allora by Laura Ali Grace bracelets & rings, Allora by Laura APL TechLoom Breeze shoes, athleticpropulsionlabs.com Bombas merino wool socks, bombas.com 42 | JANUARY/FEBRUARY 2021
Beach Riot blue sports bra, beachriot.com Joah Brown top, Whiskey & Leather Kai Linz necklace, Allora by Laura Ali Grace bracelets & rings, Allora by Laura Grosche frosted glass water bottle, grosche.ca *For every water bottle purchase made Grosche funds 50 days of safe drinking water to communities in need.
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Vimmia top & leggings, vimmia.com Ali Grace bracelets & rings, Allora by Laura
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Beach Riot swimsuit, beachriot.com Toast Society puffer jacket, toastsociety.us Kai Linz necklace, Allora by Laura APL TechLoom Tracer shoes, athleticpropulsionlabs.com Bombas merino wool socks, bombas.com @ S B L I F E A N D S T Y L E | 45
Norma Kamali bodysuit, Allora by Laura Beach Riot leggings, beachriot.com Ali Grace bracelets & rings, Allora by Laura 46 | JANUARY/FEBRUARY 2021
Oceanus bikini top, Coco Cabana Onzie shorts, onzie.com Ali Grace bracelets & rings, Allora by Laura APL TechLoom Bliss shoes, athleticpropulsionlabs.com
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Maisie Wilen dress, The Webster Dior boots, The Webster Melissa Kay earrings, The Webster 48 | JANUARY/FEBRUARY 2021
WISH YOU WERE HERE A weekend getaway at Rosewood Miramar Beach
Photographed by Jon Premosch Styled by Delaney Willet Model Hannah Glasby with Wilhelmina Hair & Makeup by Leah Washuta Location Rosewood Miramar Beach
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Gucci shirt, The Webster Galvan London jacket, The Webster Anita Ko necklace, The Webster Melissa Kaye earrings, The Webster
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Versace dress, The Webster Dior sandals, The Webster
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Dior gown, The Webster Jimmy Choo heels
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Markarian dress, The Webster Melissa Kaye earrings, The Webster Anita Ko necklace, The Webster
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Markarian dress, The Webster Bottega Veneta clutch, The Webster Anita Ko necklace, The Webster
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The Attico dress, The Webster Tom Ford heels Anita Ko necklace, The Webster
Gucci shirt, The Webster Galvan London pants, The Webster Anita Ko necklace, The Webster Melissa Kaye earrings, The Webster Schutz shoes
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SB LIFE & STYLE philanthropy
GIVING BACK Written by Emma McDonnell
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“This mission started as a small idea and has grown into something so impactful, with Nikki showing no signs of stopping.”
I
t’s a crisp day in late November when I chat with wellness expert and longtime SBLS contributor, Nikki Sharp. Just days prior to speaking with Nikki, she launched a movement, embodying the season of giving in a compassionate and thoughtful way.
Nikki has changed countless lives and inspired many. Through her Instagram and website, she has been open, honest, and authentic with her community. People have always felt as though they can share their hardships with her because of the kind energy she exudes: “I have so much empathy for everyone because we are all just trying to do the best that we can and learn as much as we can. It’s never been about the money for me. It has always been about how many people can I affect, and help, and make feel better.” In regards to COVID-19, she expresses, “Because of the struggles and setbacks many of us are facing, we feel like we’re not even deserving of our own love.” Her solution to combat this mindset? “See the good, donate what I can, and help other people.” The day before Thanksgiving, Nikki posted a message on her Instagram acknowledging how hard 2020 has been and offering to help her followers. “It wasn’t even an idea...I didn’t think it was going to become anything, I just thought a few people would come to me,” she shares.
She broke down the aid into four categories: paying bills, sending money for food, sending money for holiday gifts, and matching people with coaching services. And with this small idea, Nikki launched a movement of giving. She never asked anyone to share it but influencers and individuals began reposting and soon, her DMs flooded with messages. In regards to how much she would give, Nikki never had a monetary number in mind. It started out as $400 here, $2o0 there; paying in euros, pounds, and more. This increased when Mayor Gonnelli of Secaucus, New Jersey, reached out to donate 50 pallets of goods. Her movement has no limits; Nikki has provided help to those who require food and housing assistance in the Philippines and Honduras and given children Christmas gifts so that for one more year, they can still believe in Santa.
“Nikki’s movement is a reminder that we are all in this together and she encompasses what it means to give back.” She promised everyone who DM’d her on Instagram that she would write back to them, with the goal of making everyone feel seen and heard because right now we are living in a world where a lot of people aren’t. And while she might not be able to help everyone, the fact that she leaves them a voice note on Instagram speaks volumes. People have expressed to her that, “Just listening to your voice note has given me hope.” Videos and messages poured in, with recipients thanking and offering to pay her back in some way. But Nikki responds the same way each time, “Don’t pay me back, pay it forward somehow. Even if you can’t donate, then give someone a smile, give a hug to your friend, be a little kinder.” And with these random acts of kindness, we are reminded that giving back is something that can be seen in the smallest of actions. This mission started as a small idea and has grown into something so impactful, with Nikki showing no signs of stopping. “I’d like to continue this all year. I’d like to do it once a month.” Going forward, Nikki will keep a GoFundMe page up and 100% of the money will be allocated to those who need it. If you have a product, service, or money contribution and would like to get involved, all forms of donations are appreciated. Nikki’s movement is a reminder that we are all in this together and she encompasses what it means to give back. Her sense of hope and giving is infectious, evidence that there is good that can shine through in the worst of times. *
@ S B L I F E A N D S T Y L E | 59
SB LIFE & STYLE home
CONTEMPORARY Allen Construction and Thompson Naylor Architects revitalize a Mesa home
MEETS THE MESA
A
Written by Kim Hashemi Photographed by Jim Bartsch
nearly perfect year-round climate, an awe-inspiring ocean at your doorstep...with views of the majestic Santa Ynez mountains from your plunge in the Pacific, and inspiring culinary experiences readily available. Sounds like paradise, right?
As locals can confirm, living in Santa Barbara is paradise and after leaving, all you think about is how and when you’ll return. This sentiment held true for an alumni couple from University of California, Santa Barbara who, after graduating in 1986 and living in San Francisco for some years, yearned to return to the American Riviera, specifically the Mesa neighborhood, to build their dream home. The family garnered the expertise of local builder Allen Construction and local architect Dennis Thompson, FAIA of Thompson Naylor Architects to reimagine a 2-story 1950s era cottage on a sloping lot in the hip Mesa neighborhood into a contemporary oasis. The three-bed, two-bath home with an ADU guest house below takes a different approach than the surrounding cottage style homes and gives the neighborhood a fresh and forward-looking
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perspective. A few rousing features of the home: pocket doors which open to an inspiring ocean-view deck, a built-in dining table with laptop connects in the kitchen (for work as well as for family and friends to gather), and the best part—an outdoor wood-fire pizza oven; because firing up homemade pizzas with the glistening Pacific as your backdrop always sounds like a good idea. The guest house below, complete with a bedroom, living room, and kitchen, embodies a clean modern feel, making for the perfect retreat for the owner’s children, friends, and extended family. The house’s flat roof solar panels provide for more than half of the electric needs of the home. Talk about sustainability. To bring the vision of a contemporary home to life, Dennis Thompson worked his magic to create an inviting, open-concept space that showcases the wondrous view from almost every room. Thompson Naylor leaves no detail left behind, and thoughtfulness is at the forefront of their work (like making architectural design decisions based on when and where the sun sets each day). The homeowners note, “We love the local perspective Dennis provided, his experience building contemporary homes, expertise in sustainability, and how he continuously reminded us to have a forward looking perspective to ensure the home looks great not just today, but in the future.”
Founded in 1983 by Dennis Allen, Allen Construction is an employee-owned business and a pioneer in the green building movement, creating beautiful, energy-efficient, and healthy living spaces. ‘Humbly confident’ and ‘relationships first’ are a couple of their core values, which becomes quickly apparent as I speak with the owners about their experience working with Allen Construction to build their dream home. “Hiring Allen Construction afforded us the opportunity to receive personalized attention from the Allen team, as well as having the resources of a larger company.”
relocate back to this paradise, bring in Thompson Naylor Architects and Allen Construction to help; your house goals will seamlessly come to fruition. Both companies have strong roots in Santa Barbara, emphasize green building techniques, and meaningfully contribute to our communities—they’re practically a match made in heaven, aka Santa Barbara.*
The homeowners acted as their own interior designers and decorated the home with eclectic and colorful elements—toying with textures, embracing pattern plays, and featuring different colored wallpaper accent walls in each room, a nod to one of the owners’ Scottish descent. If quarantine has inspired you to brainstorm new additions to your home, or if you too are longing to
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SB LIFE & STYLE profile
Bienvenidos a HACIENDA
Rita Villa marks a decade in Summerland with her new lifestyle boutique
O
ne word Rita Villa would use to describe her newly opened Summerland boutique? Family. One word I would use after discussing the space and its inspirations with her prior to Hacienda’s grand opening? Pride. And both would be correct. Villa’s newest venture, Hacienda, is built upon family (her own) and fueled by profound pride and a fiery passion for the curation she conducts. Before I can ask Rita about her favorite features of the new outpost, which is modeled “after things I love in my own home,” she cannot help but gush about the impact her family has had on each of her endeavors, Hacienda being closest to her heart.
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Written by Delaney Willet | Photographed by Silas Fallstich
She explains, “I have always done a bit of lifestyle at all the boutiques, but because so much has happened in our life over the past few years—we have been blessed with grandchildren and we are renovating our homes right now—I felt I needed to meld all of this together with everything I love and put it into one place—Hacienda, which is divided up like the rooms in my own home.” Hacienda exists not only as Villa’s home away from home, but also as a sort of walkable memory book, a collection of her fondest moments and loved ones: “There are so many things in my shop that remind me of my grandma, or my mom and dad. My dad was a gardener by trade, so all of the florals in the space stem from that. My mom was always in the kitchen or painting—not art, but just touching up around the house.” And Villa’s creative roots do not end there. Instead, they have sprung up blooms in her offspring, proving the gene pool is a rich ground for inspiration and product. Villa delights, “I have adult children now and we all inspire each other. My daughter is a potter and ceramicist, my son is a sous chef at Sama Sama and loves to cook. Those things are in my heart, always with me. My goal is to spread that feeling of community creation.” Villa and her family are not novices to the world of inventive retail, either. As she gives me a timeline of her professional life, she surprises herself when she muses, “Gosh, our first store was ten years ago!” Rita’s footprint in the community, though, could fool you into believing her brick and mortar outposts have been a mainstay for decades. Carpinteria’s Bonita Beach amassed a cult following in the few years it was open, during which time Villa listened to what the community responded well to: “Throughout the years we have had clients wanting to buy things I have that aren’t for sale, like ribbon or something like that, so I thought ‘Why not put it all up for sale?’ It made so much sense.
“Hacienda is a different approach to shopping, yes, but it is just as much a different, freer approach to lifestyle.” Of course I’m going to do clothing, I can’t not do clothing for the Bonita die-hards. It will be the cream of the crop from our Bonita selection, just Hacienda style,” she assures me. I let out my own sigh of relief knowing that some of the best beach styles in town will still have a home. Hacienda is a different approach to shopping, yes, but it is just as much a different, freer approach to lifestyle. Rita interacts with Californian and Mexican artistry, “tapping into a lot
of artists from Mexico,” to convey a “modern Mexican, not super vintage or rustic,” aesthetic. Further, she explains the personal shopping initiatives Hacienda implements, both in light of pandemic restrictions and Rita’s own preference: “The way we’re doing it (three days of appointments and being open to the public on the weekend) frees up time with family and for babysitting my grandchildren while still maintaining the passion of my boutique. I’m trying to get the best of both worlds.”
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The best of the retail world, in Rita’s book and in my own, is inclusive of a flourishing relationship to one’s clients, a facet of Hacienda Rita has ensured with their private appointment services. “We are offering personalized shopping,” she mentions, “Where you could text us directly, or we would love for you to come into the space for an appointment. We reserve an hour and want people to come in and relax. It should feel like you’re in our home, having coffee, having a cookie, exploring the store, chatting. Bring a friend! It’s a great new way of shopping that allows us to connect with our clients and spend more time with them, what I want to do is develop those relationships.” If you were wondering about that cookie Villa mentioned (and how could you not), rest assured that delectable treats play a big part in Hacienda’s day-to-day operations: “My heart right now is in La Cocina,” Villa divulges. “I love to cook, I love to do boards and I want to share that. We have unique offerings—grazing boxes for people to buy, charcuterie items, grab n’ go.
We are trying to find things you can’t find everywhere and allow people to take that with them. If someone wants to go to Loon Point Beach and have a little picnic, they can come in and pick up a box. We have a big vegetable garden at my house, so we’ll even grab a few butternut squash and throw them in there. We’re so excited to be doing something fresh.” Fresh is the second phrase I would use to describe Hacienda in a single word, though just one would obviously never do. Fresh delicacies, a fresh California-Mexican aesthetic, and, above all, a fresh take on what it
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means to interact with the products in which you indulge and the people you encounter on the hunt for these treasures. The only thing about Hacienda that has the charming patina of age is its reputation within the community. For everything that is untrodden within the store, Hacienda is still a homecoming for Rita and the Bonita brand: “We originally wanted to be in Summerland and Carpinteria to get out of the mainstream. I’m a native Santa Barbaran, but I wanted to be away a bit. It was great to move to Santa Claus Lane when we did. Now it’s time to go back again. I can already feel it is going to be great.”
“The only thing about Hacienda that has the charming patina of age is its reputation within the community.”
Before we sign off, I ask Rita if there is anything she feels we did not cover, or anything she wants to make abundantly clear. Instead of trying to sell their latest stock over the phone or promote a new deal, she says in earnest, “I genuinely buy what I love. And I cherish everything in the store, so I’m beyond excited….Oh! And we had popup empanadas for Thanksgiving! You must come in and try one!” With that, I bid farewell to Rita, started my car, and headed south for an empanada a la Rita. * bonitalifestyle.com
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SB LIFE & STYLE travel
WINE COUNTRY
when in An escape to Healdsburg
W Written by Alexandra Sharova
Photo by Kara Pearson
When planning a girls’ getaway the main criteria is that the place must be drivable, darling, and “drinkfriendly,”—making a weekend in Healdsburg, California a no-brainer. Just north of infamous Napa, this quaint town is the ideal spot to escape crowds, while taking in all the wonder wine country has to offer. In an effort to avoid planes, and enjoy the California coast, my friend Kara and I opt for a scenic drive to our destination. Like clockwork, we pull up at peak golden hour to Harmon Guest House to catch a glow upon playful vines that adorn downtown. The contemporary building itself is a stark contrast from the neighboring historic plaza, yet the European look and layout seek to foster community through an array of public spaces and welcoming nooks—just like the town’s founder Harmon Heald intended.
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Harmon Guest House
On our walk up to the room I spot multiple “hang out” spots—scattered hideaways, both in and outdoors—that appear ideal for everything from a morning coffee with one of the property’s many book offerings, to a quick business Zoom call. Our room boasts a spacious layout marked by modern minimalism; light oak accents, hints of navy, and multicolored pillows and throws are met with photographs of Healdsburg throughout the years. Given the long drive, Kara and I forgo exploring. Instead, we slip into plush matching robes and opt for a delicious complimentary bottle of red on the airy balcony; where we just as naturally slip into deep conversation that lasts into the night. For breakfast, we take the short walk to Costeaux French Bakery, just a few blocks away. The café is overflowing with the intoxicating scent of freshly baked pastries. With traditional offerings like hearty omelets and a Croque Monsieur, it’s hard to choose…especially with the assortment of baked goods, tarts, and cakes taunting me with the sweetest allure. Since this is technically meant to be a break from reality, we agree to live the weekend fully. And live we do…meaning, we start the day by splitting three slices of cake, two pastries, a chocolate croissant, and various cookies. My favorite of the bunch is the coconut cake; its crunchy flakes perfectly complement the otherwise velvet-like texture. Post-gluttonous breakfast we make our way to the serene pool, for some reading and sunbathing. Being in the fresh air near the hotel’s tranquil creek is the break we were craving—it makes me forget about all the chaos, if only for a while. Our afternoon plans naturally consist of wine tasting, and in an effort to soak up the absolute most of the valley’s beauty we opt for biking to a winery a few miles away. We grab two bikes—compliments of the hotel—and ride off. The first stop is the General Store, to fill our picnic basket with wine-pairing necessities. The artisanal delight is packed with local favorites,
a collection of meats, cheeses, and antipasto snacks, as well as truffle chips, fresh bread, jams, and my personal favorite, deli pickles. We load up for our makeshift cheese board and continue to Dry Creek Winery. The warm air beats against me as I make my way up a winding road lined with golden fields. Fruitful vineyards periodically pop up along the way, adding to the surrealness of the experience—an open road for just you and your friend amidst a world turned upside down. Hot and thirsty, we pull up to the vineyard. Thankfully, the winery is shaded by lush trees. In fact, the entire grounds are covered with every shade of green imaginable, from climbing vines to feathery bushes and flowers. Our tasting begins with the Fumé Blanc. The signature wine, a Sauvignon Blanc made of several grapes of the variety, is cool and crisp—it’s the exact refreshment we needed after our journey. The second Sauv is citrusy, but lighter than the previous—the kind of wine you can drink all day. Our sommelier tells us useful tips about choosing wine and explains the winery’s history, in-between pours. As we swirl the “Petit Zin,” we learn that this region is one of the best in California for Zinfandel grapes, which makes sense as the Rosé may be the best I’ve ever had. We move onto full-bodied reds and find out that the winery was the first to open in Dry Creek after the prohibition, with founder David Stare planting the first Sauvignon Blanc grapes in the area. Thoroughly satiated, and mildly tipsy, it’s time to head back… by bike of course. The ride back is slower, likely due to our overflowing laughter, but it’s simultaneously sobering thanks to the hilly path. We make it back to Harmon Guest House in time to clean ourselves up and catch the sunset from The Rooftop, the hotel’s bar—the perfect way to wrap up our visit. Overlooking Fitch Mountain, the Sonoma hills, and downtown Healdsburg while enjoying delectable oysters and fruity craft cocktails, we find the peaceful pause we’d been craving for months. *
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half THE
fun
is GETTING
THERE Taking the long way around the Southwest
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Written by Ottocina Ryan
I
For road trip number two, I did the advisable thing and left the planning to Santa Barbara Travel Bureau. My friend Avery and I took a two-week Southwest road trip, kicking it off in Las Vegas, followed by understated mountain towns, national parks, and desert cities throughout Utah, Colorado, New Mexico, and Arizona. With the press of a button the third row seat of our Lexus RX 350L folds down to make room for our astronomical amount of luggage. You’d think we were going for two months, but it fits perfectly. The drive passes quickly, as if we teleported from Santa Barbara to a Four Seasons Las Vegas suite. The room is big enough to comfortably live in and the property is an oasis on the Strip, the only hotel banning gambling and smoking. It’s Vegas, taken down a notch. We hit the ground running with a Lip Smacking Foodie tour at ARIA, to get a taste for the signature dishes at three opulent restaurants in 90 minutes. Sushi rolls at Catch segue into rigatoni spicy vodka at Carbone, then roasted beet and caramelized goat cheese salad at Bardot. It’s a whirlwind of delicious food, capped off with a 15-minute helicopter ride with Maverick Helicopters soaring over the neon lights of the Strip. In the morning we open the blackout curtains and head downstairs to the spa for massages before continuing the relaxation at the pool. The pool scene is mellow, perfectly suited for reading, snacking on frozen grapes, and soaking up the desert sun.
Maverick Helicopters
recently took two completely different road trips across the US. The first, from Santa Barbara to New Orleans with my brother. In a U-haul. 34 hours straight of driving. Stopping only for gas. Discipline was a predominant topic of discussion. As was “How are we still in Texas?!” I was more cold brew than human by the time we reached his new home in Louisiana. Wouldn’t recommend that itinerary.
For some off-strip entertainment we visit AREA15—a complex filled with strobe lights, Burning Manesque installations, virtual reality simulations, and restaurants. We sit at the bar at Oddwood and sip Yerba Santa cocktails—tropical concoctions of tequila, pineapple, passion fruit, lime, and basil, while absorbing the scene. It feels like we are at a rave except the drugs are only in the murals. Then for some history we visit The Neon Museum; the graveyard for neon signs of Vegas past illuminates the night. Burning History from Zuma at The Cosmopolitan
“There’s never been a better time to enjoy the glitz, glamour, and restaurants without the rush.” Back at our 38th floor Four Seasons suite, we change into outfits we’ve been waiting all year for a place to wear and walk to dinner at Zuma at The Cosmopolitan. Purple and pink flowers draped from the ceiling evoke the feeling of dining in a secret garden. I start with Burning History, a citrusy whiskey drink mixed at the table and infused with smoke captured from a smoldering oak branch. We share the roasted potato with shiso butter and sancho lime salt (imagine potatoes au gratin, sushi style), an array of rolls, yellowtail sashimi, and flourless chocolate cake, all the while sipping lychee and rose petal and raspberry and passion fruit martinis. On the way back to our hotel, we pass the Bellagio fountains as they put on their nightly performance. We secure a prime spot at the front—something unheard of when considering typical Vegas crowds. There’s never been a better time to enjoy the glitz, glamour, and restaurants without the rush.
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Stein Eriksen Lodge
We wake up early, grab breakfast paninis to-go from Veranda restaurant and hit the road. I put the Lexus in sport mode (the other option is eco, which also lends itself well to road trips) and head towards Utah, passing airstream-towing trucks on desert straightaways with ease. Approaching Zion, we stop at Feel Love Coffee and sit outside with vegan vanilla soft serve and ginger lemon tea elixirs, taking in the brilliant sculptural scenery. Driving through Zion, it’s clear why our SB Travel Bureau advisor recommended it so highly. It feels like we landed on Mars—an escape from the real world, so full of natural beauty and open space. Horse filled pastures blur past until we arrive at Stein Eriksen Lodge in Park City. Pine trees with Christmas lights line the driveway, teasing the winter wonderland that awaits. I feel as if I’ve stepped into what I can best describe as your friend from boarding school’s grandparents’ ski chalet. We are greeted like family in the lobby of the mountain lodge and lead to our room. We curl up in hooded bathrobes, order room service
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“An afternoon in the heated pool (the one with a waterfall) unfolds into a sleigh ride then shopping along Main Street...” and play cards by the fireplace. The beds laden with pillows (no less than ten, just how I like it) and faux fur throws entice us to turn in early. Located mid-mountain, ski-in skiout Stein Eriksen Lodge’s location is unparalleled and its amenities make it the perfect retreat after a day of skiing. Avery and I skip right to the après activities. An afternoon in the heated pool (the one with a waterfall) unfolds into a sleigh
ride then shopping along Main Street at fashion-forward boutiques, chic home stores, and intriguing art galleries. We warm up with bourbon cocktails and caramel cashew bacon popcorn at High West Distillery then return to Stein Eriksen for movie night in the theatre. On the way out of town the next morning we pick up coffee at Atticus, laughing at quirky greeting cards and books while waiting for our drinks. Our last stop in Utah is Arches National Park. We scamper around otherworldly coppercolored rock formations until a neon pink sunset saturates the sky, signaling us to hit the road again. Arriving late to Aspen, we get fondue at French Alpine Bistro and spend the night at centrally-located Limelight Hotel. We wake up to fresh snow and grab breakfast downstairs at the complimentary market. We stretch our legs with a stroll around town, streets peppered with luxury boutiques like Louis Vuitton, Gucci, and MARCUS, then pack up. It’s a brief stop as we’re eager to get to my favorite ski destination, Telluride.
The drive parallels rivers lined with aspen trees and boasts the most spectacular mountain landscapes we’ve seen on the trip so far. Upon arriving in the picturesque box canyon, we walk down Main Street, dotted with Victorian homes and purely local businesses and restaurants. The next couple days, spent snowmobiling by Alta Lakes and skiing with beautiful views and nearly nonexistent lift lines, turn into late nights at the Last Dollar Saloon (known as “The Buck”), and subsequent late mornings at The Butcher and the Baker, where we gravitate towards the “breakfasty cocktails” section of the menu. The quaint mountain town is unpretentious and undeniably cool, making it our most fun stop yet.
Stein Eriksen Lodge
An evening departure from Telluride has us driving at night to Santa Fe. Automatic braking comes in handy with deer darting into the road. Every time we cross a border, a photo of the new state pops up on the GPS screen, making us excited for what’s to explore in the daylight. Sunrays stream through the windows of our suite at Rosewood Inn of the Anasazi in Santa Fe, illuminating the understated Southwestern decor. The room is cozy with a fireplace and exposed beams. Not ready to leave bed, we start the day with spicy huevos rancheros and pancakes from room service.
Avery and I bike back to the Rosewood to spend the afternoon catching up on emails in the library. The walls lined with old books and New Mexican artifacts are juxtaposed by the oversized Rhianna coffee table book on the table in front of me. It’s peaceful, a dream work from home situation. When 6 p.m. rolls around we head down the hall to The Anasazi Restaurant for spicy palomas, creamy tortilla soup, seared salmon with chile polenta, and flan with cajeta sauce.
Rosewood Inn of the Anasazi
To get the lay of the land we take out bikes from the hotel and ride around neighborhoods of adobe homes, dried red chilies hanging from sconces. We visit Shiprock gallery, a have-to-know-it’s-there place on the second level of Santa Fe Plaza. The floor creaks with each step as we wander the gallery. Sunlit rooms filled with Navajo blankets, eclectic furniture, and cases of turquoise jewelry paint a beautiful picture of New Mexican heritage. On a friend’s recommendation, we stop at Back at the Ranch. The handmade cowboy boot boutique is lined with boots of every color and texture. There’s even an alligator suede pelt draped over the cowhide couch, waiting to be made into boots. After chatting with the owners of over 20 years, I leave with a newfound enthusiasm for exotic skin cowboy boots.
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Rosewood Inn of the Anasazi
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En route to Scottsdale the next day, Highway 10 extends to the horizon, dust devils swirl roadside and colorful freight trains chug along in the distance. Even 11 days in, the drive doesn’t seem monotonous. It’s not often I’d volunteer to drive all but one leg of the trip, but the Lexus rides smoothly and the ever-changing scenery and weird billboards provide endless entertainment. We stop at White Sands National Park. Traversing rippled white sand dunes touched only by the wind in the brisk morning air feels ethereal. A phenomenon worth the deviation from the fastest route. We drive for hours until the desert morphs into the palm tree lined driveway to The Phoenician in Scottsdale. The adrenaline from our active road trip dissipates and time coasts to a crawl. We are welcomed into the grandiose lobby of the exclusive Canyon Suites resort-within-a-resort by our Canyon Ambassador. Whitney, like all employees, wears a tag with a headshot and a quote about what makes her smile. She gives us a property tour, pointing out the Mother of Pearl tiled pool— built in 1925 and the most expensive pool in the state to this day, the full-sized athletic center, and a Drybar, among other highlights, before escorting us to our room. Our contemporary suite opens to a balcony with a round daybed and view of Phoenix. The only sounds are the ping of golf balls and the fountain in the lake just outside. Spoiler alert: we don’t leave The Phoenician our entire time in Scottsdale. The resort is like its own city, with golf carts happy to take you to the on-property shops and restaurants.
Our second day starts at the Phoenician Spa. Avery and I sink into egg chairs in the relaxation room before my masseuse, Amy, summons me back for an aptly named Body and Soul Massage. The combination of gentle kneading, arnica, lavender, and shea butter quiets my mind and soothes my body. Relaxed as can be, we lounge at the pool all afternoon; yellow cabanas and palm trees pop against the desert landscape. We watch the glittering city lights and pink sunset from our balcony then catch a golf cart to The Phoenician’s fine dining restaurant Mowry & Cotton. Our server, Art, communicates the nuances of the menu as if he created it. I sip a Bourbon & Boujee cocktail as he recommends dishes with unbiased authenticity, explaining that Chef Boyer doesn’t shy away from bold ingredients and unexpected combinations. We experience this firsthand with purple, orange, and yellow carrots with dill taziki and sweet quinoa granola crunch; meatballs blanketed by cheese and tomato sauce and accompanied by bread from a bakery down the street; Cod with a stew of garbanzo tied together by spicy chorizo; and unique local mushrooms with creamy yogurt sauce. A memorable meal to say the least. The glowing sun rises over Scottsdale and it’s time to head home. I arrive back in Santa Barbara and brush the white sand and gold aspen leaves out of the Lexus as I unpack—trinkets from five states in two weeks. The trip planned by Santa Barbara Travel Bureau ensured a route as scenic as the hotel balcony views, and our car made the drive as comfortable, safe, and spacious as the suites we stayed in. Best of all, we had time to stop and enjoy the journey. *
The Phoenician
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48 HOURS BREAKFAST
There’s no better place to kick off the morning than Hustle & Grind Coffee in Paseo Nuevo. This latest addition to the shopping center serves locally-roasted coffee and delicious tea lattés. They also offer an array of sweet and savory toasts, like the “Queen B” with peanut butter, banana, and chia, and the “OG Avocado” topped with cherry tomatoes and balsamic.
Photo by Bruce Damonte
@hustleandgrindcoffeecompany
SHOP
The carefully-curated TF Design Montecito shop has brought minimalist design to the San Ysidro Village. The light-filled store features modern Tina Frey Designs decor and a selection of art and Scandanavian furniture that will elegantly add intrigue to your space. @tinafreydesigns
ESCAPE
Sometimes a staycation is all you need to unwind and reset. Grab a day-pass to Rosewood Miramar Beach and enjoy basking in the sun at the Cabana Pool. Sip on craft cocktails while you Written by Anna Constantino 74 | JANUARY/FEBRUARY 2021
residency at OVI's Farmhouse event space starting in January, providing dishes featuring locally sourced and flourishing winter ingredients. OVI will also offer a series of chef-led masterclasses and specialty dinner events. @ojaivalleyinn
salon offers a full relaxationexperience on top of an already stellar manicure and pedicure menu. Sit back in the plush pedicure chairs, and rest assured that all products and nail lacquers used are nontoxic. @springtidenails
DAY 2 DINE
Tapas and cocktails at Loquita sounds like our ideal evening excursion in Santa Barbara. Snack on Spanish classics such as Croqueta Rajas, a manchego fritter with piquillo peppers, or enjoy Mariscos Paella with tiger prawns, uni, and Spanish octopus topped with yuzu aioli. The layered flavors and unique ingredients make for complex and delicious dishes that will leave you craving more. @loquitasb
STAY
Staying at the sprawling Ojai Valley Inn makes distancing easy. Plus they are hosting a special winter culinary series where The Restaurant at Meadowood and Michelinstarred Chef Christopher Kostow will be taking up
STRETCH
Personalized stretching and alignment has taken form as a wellness concept at StretchLab. The studio focuses on the customization and implementation of a stretch routine conducted by their “flexologists” that has a variety of health benefits such as increased range in motion, better flexibility and balance, and overall pain relief. @stretchlabmontecito
DRINK
Cocktail hour is calling— and it beckons you to Pearl Social. Sink into a velvet booth and sip on the “AbsintheEspresso Martini” or a “Disco Infiltrator” as you enjoy the live music and eclectic atmosphere. @pearlsocialsb
JEWELRY
Expertise and craftsmanship are trademarks of any stellar piece of jewelry—and Sandy Moss Jewelry exceeds these standards. This appointmentonly Montecito gem provides unique and timeless pieces using high-quality metals and stones. Sandy’s designs are perfect as fashionable statement pieces, or ideal as a thoughtful and elegant gift or engagement ring. @sandymossjewelry
NAILS
Take a break from the day-today and pamper yourself at Springtide. This luxury nail
Photo by Silas Fallstich
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tan, or play a friendly game of poolside bocce ball with friends. @rosewoodmiramarbeach
in Santa Barbara
DINNER
Barbareño takes local California cuisine up a notch with creative and beautifullypresented dishes. The menu features innovative plates such as Grilled Avocado with ponzu and yuzu mousse, as well as an Acorn Pappardelle which fuses a classic Italian dish with earthy, unconventional flavors. @barbareno_sb
Open for delivery & curbside pickup! 36 STATE STREET SANTA BARBARA CA 93101 805.882.0137