food and home spring magic

&
Spring
Magic
Skewered
foods that
rock!
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food home
Lo c a L L y o w n e d s i n c e 1980
101 E. Cabrillo Blvd.
Santa Barbara
805-966-2112
230 Stearns Wharf
Santa Barbara
805-966-6676
2981 Cliff Drive
Santa Barbara
805-898-2628
sa n t a Ba r B a r a ’s e L i t e f a m i L y o f a w a r d -w i n n i n g o c e a n f r o n t s e a f o o d r e s t a u r a n t s !
We’ve installed thousands of home entertainment systems, from state of the art full room theaters to
compact limited space systems. We take real pride in what we do, it’s just one of the reasons we’ve
been in business for over 20 years. We offer the most
prestigious brands in the business. Our highly trained staff will walk you through
choosing the right components, making sure you get just what you need. So give
us a call, or drop by and find out why Mission Audio Video is the last name in

home entertainment.
m
ission
AUDIO / VIDEO
TECHNOLOGY + PERFORMANCE + SERVICE
Showroom open Tuesday thru Saturday missionaudiovideo.com 1910 De La Vina at Pedregosa, Santa Barbara 805.682.7575
WE KNOW HOME ENTERTAINMENT FROM
A TO Z AND EVERYTHING IN BETWEEN.
AMX Anthem B&W Crestron
DirecTV Furman Lexicon Linn Hi-Fi
Marantz Mark Levinson Meridian Mitsubishi
Monster Cable Niles Audio Paradigm Pioneer Elite
Revel Rotel Salamander Samsung Sennheiser
Snell Sonance Sonos Stewart Filmscreen
Universal Remote Velodyne Zeppelin
“I choose Craig over several other bidders because he impressed me with the design creativity,
vision for the space, technical competence, and business integrity I was looking for. The
finished result is beautiful and impresses everyone who visits. Five years later I remain
convinced I made the right choice.” Paul Regulinski
tri valley pool & spa. inc.
“a Better Way to BUilD”
30 East Ortega Street
•
Santa Barbara
•
805.963.1012
•
www.SeagrassRestaurant.com
Now Introducing our 3-Course Market Menu
featuring

The Finest Offerings from the Daily Market
Sunday through Thursday $35
COASTAL CUISINE • GLOBALLY INFLUENCED
Prepared with the Best Sustainable Ingredients
Discover the New Seagrass
FOOD & HOME 7
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52
40
32
ON THE COVER
Since ancient times skewered foods rock 32
PRIVATE DINING
Get a Room! 40
DEPARTMENTS
Fi r s t s 11
in Cl a s s w i t h Ju s t i n we s t 14
Di n i n g w i t h Di a n e a n D Pe t e 16
wh a t ’s n e w w i t h s e a F o o D a t wh o l e Fo o D s ? 20
sP r i n g Fo r a g i n g to P th r e e “Pi C k s ” 22
to P Ce l l a r s 24
Co o k i n g a t ho m e 26
Ve n u e s & Pr i V a t e Di n i n g 48
th e ho m e Fr o n t 50
UPGRADES
The Luxury Of Sleep 52
Days of MODERN 54
AirDream 56
food&home
Photo by Eliot Crowley

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8 FOOD & HOME
Fo o D a n D ho m e (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. F
o o D & ho m e and Metro Inc. are not liable for
typographical or production errors or the accuracy of information
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o o D & ho m e and Metro Inc. reserve the right
to refuse any advertising. F
o o D & ho m e ® is a registered trademark
of Metro, Inc. Copyright © 2009. All inquiries may be sent to: Metro
Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805)
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& 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.
Co n t a C t In f o r m a t I o n
P.O. Box 20025, Santa Barbara, CA 93120
(805) 563-6780, (805) 563-6790 FAX,
sales@food–home.com
P
u b l I s h e r & Pr e s I d e n t

Philip Kirkwood

fo o d ed I t o r
Laurence Hauben
Co n t r I b u t o r s
Helen S. Adams
Kristin N. Anderson
Raymond Bloom
Teri L. Breier
Lisa Cullen
Brian Henson
Laura Kirkley
Lynette La Mere
Betsy Markle
Kevin Mcfadden
Julia McHugh
Sam Rolens

Ph o t o g r a P h y
Bill Boyd
Michael Brown
Eliot Crowley
Mehosh Dziadzio
Lindsey Eltinge
Leslie Holtzman
Ashley Renée
Shelly Vinson
food&home
The bed of your dreams.
HÄSTENS OF SANTA BARBARA

909 DE LA VINA STREET
Tel: 805-965-0174, Fax: 805-965-0178
www.SantaBarbaraHastens.com
Hästens Naturally
Queen size
$5,750.00
Hästens Anatomical
Sleeping Pillow
$195.00
Hästens 2000T
King size
$27,500.00
$35,000.00
$5,790.00
PORTOFINO LOEWEN WINDOW CENTER OF SANTA BARBARA
322 East Cota Street, Santa Barbara, CA 93101
P. 805.966.4263 Santa Barabara • Monterey • San Francisco
www.portofinodoors.com
For more information on beautiful Coastal Douglas Fir, Mahogany and FSC certified windows and doors
from Loewen contact:
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Design. Create. Inspire.
bouchon
santa barbara
california wine country cuisine
“Best Restaurants for Wine Lovers”
-Wine Spectator Magazine (2001-2008)
“e food and service are impccable, and
an experienced staff stands ready to help
coordinate by-the-glass wines for each course.”

-Frommer’s Guide ‘Best Restaurants of California’ 2005
“Smitten surveyors swear this classy Cal-French in
Santa Barbara exceeds expectations with a seasonal
menu of Wine Country Cuisine backed by an
exceptional cellar stocked with boutique bottles you’d
be hard-pressed to find anywhere else. Intimate French
country setting with garden terrace and knowledgeable
service make this delightful place one of the top
dining experiences in town.”
9 west victoria street

santa barbara, california
805.730.1160
bouchonsantabarbara.com
Fresh Produce & Meats
from Local Farms & Ranches
Over 50 Local Wines by the Glass
Private Dining Facilities
in the Corkroom
FOOD & HOME 11
www.food–home.com
The
Classics
FIRSTS
(continued)
S
ly’s takes their cocktails very seriously…
with a twist. This reflects owner James Sly,
an impeccable, expert chef —who sports a
whimsically twirled mustache.

This Carpinteria eatery is his take on the
classic traits of Santa Francisco restaurants like
the Tadich and John’s Grill, of “Maltese Falcon”
fame. Sam Spade himself would
www.food–home.com
12 FOOD & HOME
recognize many of the cock-
tails available here, but there’s
nothing old fashioned about the
drink menu—other than the
cocktail of that name.
In fact, Sly and his staff are
drink detectives, hunting down
original recipes for their vintage
libations. “We’re not inventing
new drinks here,” says Barman
Chris Chinn. “We’re trying to
fix drinks that may have been
done wrong all these years.”
“He’s our ‘Cocktail Me-
chanic,’” jokes Manager Mandy
Huffaker. “Sly’s bar reflects
the philosophy of the kitchen,”
she adds. “consistently making
drinks in the classic way, in a
classic setting, using high qual-
ity ingredients.”
Take a Zombie (or take
two, but only that; there’s a lim-
it of two). Sly’s makes their own

falernum, a syrup of toasted al-
mond, ginger and lime, which
is a key Zombie ingredient. It
is joined by five rums, several
fruity juices and some secret in-
gredients, and served in a tall,
ceramic Fu Manchu “tiki mug.”
Their marvelous Mai Tai
comes in a shorter, more Easter
Island-like mug, and Sly’s Mos-
cow Mule arrives in a tradition-
al copper cup, keeping cold the
delicious concoction of vodka,
lime and ginger beer.
Sly’s also makes their own
bitters, used in their Manhat-
tan, and their own tonic water.
But for the circa 1830 Sazerac, a
heavenly blend of absinthe and
rye, they use Peychaud’s Bitters
direct from New Orleans.
Ask for the “special cocktail
menu,” created for December
5 (Prohibition’s end), for even
more variety. The oddly named
Corpse Reviver #2 turned out
to be a delicate blend of gin,
Patron Citronge, Lillet Blanc,
fresh lemon and the anise li-
queur Ricard Pastis.

Chinn proudly points out
that Planters Punch was in-
vented 100 years ago—to the
day—that Sly’s opened (August
8, 1808). It packs a punch as
powerful now as it did then.—
By Julia McHugh. Photo by El-
iot Cowley.

Street talking Brew
Brian Thompson left the hustle and hype of
Wall Street to brew beer. And not just any beer,
but beer that he feels passionate about perfect-
ing and sharing. He abandoned New York for
California six years ago and nestled into Santa
Barbara’s eclectic Funk Zone community to
introduce Telegraph Brewing Company and
tasting room to the local palate. “I left Wall
Street just when all the fun started,” he says,
tongue in cheek. Thompson chose to name
his successful micro-brewery and distribution
company after the San Francisco street where
he first home-brewed beer as a hobby, shar-
ing his special blends with friends, as he does
to this day. A bit of a technology and history
buff, Thompson embraced the idea of captur-
ing a piece of California history by naming
his brewery after an invention that helped to
create modern California and brought people
together from the East to the West Coast.

From his small and personalized brew-
ery, Thompson and his team use mostly local-
ly grown ingredients to create a number of
unique and satisfying ale varieties, including
his top three favorite seasonal blends—Tele-
graph’s flagship California Ale, the dark and
rich Oatmeal Stout, and the elusive Gypsy Ale
(made with fresh plums & wild yeast). When
not faithful to his own brews, Thompson can
be found enjoying the Bay area native beer
Anchorsteam, an old friend that inspired his
creative journey. Not one to play partial to ales,
Thompson concocted a special label Pilsner
for Fiesta in honor of Mexico’s rich tradition in
Pilsner beers. In celebration of this past holiday
season and Telegraph Brewing Company’s five-
year anniversary, Thompson created a batch of
full-bodied Winter Ale, based on the recipe for
Mexican hot chocolate.
Telegraph Brewing Company is Santa
Barbara’s only microbrewery that sells its beer
off site, stocking the shelves of many local
markets, including Whole Foods Market and
Tri County Produce, and gracing the beverage
menu of several local restaurants. Telegraph
beer is handcrafted and poured into gener-
ous 750 ml. corked bottles and shipped to San
Francisco, Los Angeles, and San Diego.
To imbibe of the latest blends and meet
the people behind the beer, you can pull up a

chair at the tasting room on Thursdays from
4-6pm, Fridays 4-8pm, or Saturdays 2-6pm.
Cheers! —Sunny Petersen
Telegraph Brewing Company 416 North
Salsipuedes Street (next to Carr Winery) Santa
Barbara, CA 93103 (805) 963-5018 telegraph-
brewing.com. Photo By Shelly Vinson
FIRSTS
Winter Is Here
W
ith the March publication of A Menu for All Seasons: Winter, local chef Pascal Beale
completes her celebration of cuisine keyed to the evolving calendar. Drawing on her
French heritage and her English childhood, Beale has created menus that recall the
good stews, hearty soups, and aromatic puddings that warmed her youth. To those she’s added
fresh, seasonal ingredients from the Mediterranean and temperate California, so that her cuisine
reflects a fusion of culinary cultures, incorporating not only European and American influences but
also merging the spices of North Africa with herb blends from Asia.
Highlighting Beale’s eight menus—from appetizers to entrees and desserts—are updated classics
like herb-stuffed roast chicken and lamb tagine as well as surprises like halibut za’atar with red quinoa
herb salad and tea-infused winter fruit with marmalade shortbread. As Beale notes in her Introduction,
“Drawing inspiration from the local farmers and eating food so freshly harvested brings new meaning to
creating seasonal foods.”
A Menu for All Seasons: Winter ($29.95, M27 Editions, 2011) and Pascale Beale’s other titles are available online at www.
mckcuisine.com, and locally at Chaucer’s Books, The Book Den, C’est Cheese, Renaud’s Patisserie, Tecolote Book Shop and
many local wineries. M27 Editions is a Santa Barbara-based publisher (www.media27.com).
FOOD & HOME 13
www.food–home.com
S
hortly after taking my seat at Louie’s California
Bistro, I notice the waitress delivering a birth-

day salad, complete with burning candle, and smile.
My own lunch is about to get quite a bit hotter than
usual.
Instead of a standby salad, I boldly order the pi-
quant, Latin-influenced entrée that has been a favor-
ite on Louie’s menu for nearly a quarter of a century:
Stuffed Anaheim Chiles.
They come graciously served as a steaming kalei-
doscope of vivid green chiles topped with fresh cilan-
tro, red tomatoes and a dazzling orange-tinged chevre
sauce. Both chiles are filled to bursting with a tangy
mixture of rice and vegetables, including tomatoes,
onions, bell peppers, mushrooms, cilantro, artichoke
hearts and a touch of jalapeño.
With the first bite, I experience a surprisingly har-
monious mélange of subtle flavors. The chile itself is
mild, the stuffing is zesty but not fiery, leaving only a
bearable smolder on the back of my tongue. The gentle
cheese sauce finishes it all off with a cool, nearly sweet
top note.
Louie’s owners since 2004, Anne Rizzoli and Trey
Brooks, suggest pairing the chile with a Qupe Viognier
chardonnay from their extensive wine list, “but really,
you can drink anything with it,” Anne says.
Savoring the last of my meal, I consider never or-
dering a lunchtime salad again.—Teri Brier. Photo By
Shelly Vinson.
This popular selection is only available during lunch-
time, Mon. through Fri. from 11:30am to 2:00pm. Lou-
ie’s California Bistro is located on the ground floor of

the Upham Hotel at 1404 De La Vina Street. Visit www.
louiessb.com or call 805-963-7003.
A Symphony of Flavors
UPSTAIRS
AT PIERRE LAFOND/WENDY FOSTER
516 SAN YSIDRO ROAD
(805) 565-1503
MON – SUN 9 to 8
www.upstairsatpierrelafond.com
www.food–home.com
14 FOOD & HOME
FIRSTS
In Class with Justin West
I am no domestic goddess. I’ve hired maids to clean and my
most impressive concoction involves canned cream of mush-
room soup. But even I found myself mesmerized by a cooking
class at Restaurant Julienne. After one evening, I knew how
to filet a halibut, create pasta from scratch and dig for chanter-
elles—at least in theory.
Owners Justin and Emma West launched their thrice-
monthly themed cooking seminars in January. “We wanted to
share our extensive knowledge of sustainable local food, sea-
sonal menus and ‘Market Bistro’ cuisine with the Santa Bar-
bara community,” says Justin.
“These classes let you focus on the ‘magic’ of cooking ver-
sus getting your hands dirty,” remarks Graciela, who returned a
second time with her husband. Although not a hands-on work-
shop, participants in the three-hour experience are encouraged
to take a closer peek at whatever’s cooking.
For $100 per person, each session includes tastings, wine

pairings and recipes with detailed instructions and an engag-
ing demonstration by chef Justin. His running commentary con-
tains such sage advice as: “Don’t let the food take over. YOU
need to be in control and make it do what you want.”
Christopher, who attended the first class, says, “My wife
and I loved Justin’s vertically integrated talk, discussing his
relationships with farmers, fishmongers and even how he for-
ages for wild mushrooms.”
Meanwhile, Ken admires the way the young chef “strikes a
great balance between showing details and being expedient,
with creative techniques and a fun, engaging style.”
The Wests say they intend these classes to appeal to a
wide range of culinary enthusiasts. David, another participant,
observes that “more advanced cooks will enjoy interacting with
a successful chef in real time, while a less active foodie can
simply watch, eat and enjoy the process.” –By Teri Brier. Photos
by Ashley Rene
For upcoming dates, check Julienne’s calendar at www.res-
taurantjulienne.com or call 805-845-6488.
1404 De La Vina Street (Inside the Upham Hotel) (805) 963-7003
Private Parties Banquets Local Wines by the Glass
CALIFORNIA BISTRO
Housed in Santa Barbara’s “upscale” Upham Hotel, a “quiet” Victorian with “lots of history”, this “hidden gem”
offers “creative”, “up-to-date” Californian cuisine and “spot on” service in a “bistro”-like space with “wooden floors”
and a “nice porch”; a few find the menu “limited”, but “excellent specials”, a “choice” selection of wines and
“romantic” ambiance contribute to a “wonderful dining experience.”

—Zagat 2008
Louie’s, located inside the 130-year-old Hotel Upham, reflects the charm and tradition of its location, with a jazzy,
comfortable feel all its own. A small but well-stocked wine bar is at the entry, and guests are served extra ordi-

nary fresh seafood, pastas, filet mignon and a changing menu of specialties. There are cozy tables and booths
inside or on an old-fashioned heated verandah outside.
Lunch: Mon-Fri 11:30am - 2pm Wine & Beer
Dinner: Sun-Thur 6 – 9 pm Casual Dress
Fri & Sat 6 - 10 pm Visa, MC, Amex Accepted
Food Decor Service Cost
25 20 24 $42
www.food–home.com
16 FOOD & HOME
FIRSTS
T
o those unfamiliar with the culinary world
of micro-events and private chefs, Roberto
Cortez may not be a household name. But to
chefs across the world who study both the
art and science of creating masterpieces
with food, and to those who are fortunate to
employ a personal chef, Cortez is indeed a
champion. Known to those in his trade as
the “boutique private chef” Cortez continu-
ally raises the bar in private entertaining,
focusing on small, luxurious dinners for 2 to
10 people.
Based in Santa Barbara, Cortez travels
the world practicing his talents and prepar-
ing his food for such clients as Microsoft bil-
lionaire Paul Allen, actress Melanie Griffith,
rock star Mick Jagger and comedian Eddie
Murphy. A typical dinner for Cortez features
8 to 14 courses and takes 3 to 4 days to plan

and prepare. “It’s what I like to call a chef
tasting,” says Cortez.
Cortez has trained and studied savory
cuisine at Lake Cordon Bleu in Paris
and regional cuisine from Italy, Spain,
Switzerland, Mexico as well as the sushi
Academy in Los Angeles. His talents as a
pastry chef are also well known and he has
studied pastries at Bellouet Conseil and Ritz
Escoffier in Paris.
Cortez says he got his unique niche
for micro events 15 years ago because
that’s the type of dinner a private personal
chef normally prepares. “Most personal chef
dinners are small. With small events there
is always the desire to push the “detail”
element as it becomes to make it more
focused in every course.” And the details
are what he says takes days to plan and
execute. A dinner with caviar, foie gras,
and Amedei Chocolate will be much more
expensive than say a dinner that is a veg-
etarian style tasting. Generally, the dinners
run between $150 and $300 per person not
including staff charges. Cortez personally
shops for produce at local farmers markets
but shops the entire country when looking for
special meats. Cortez also consults on the
menu items of local restaurants (Blue Agave,
among others) as a hobby and for fun.

For more information on Roberto and
Cortez and his micro event services go to
www.robertocortez.com.
Dining with Diane and Pete
P
rivate dinner parties have always been a popular way to entertain, but you
either have to invite enough guests to spark the interest of a traditional
caterer, or you have to do all the work yourself. So when longtime food
enthusiast and event planner Diana Cuttrell approached renowned Chef Pete
Clements to combine their talents two years ago, forming what is now called
Dining with Di, it was a match made in heaven. Both are longtime residents of
Santa Barbara and bring over 50 years combined experience in the catering and
event planning industry.
The duo has quickly gained a reputation for excellence and creativity and
has definitely found a niche when it comes to intimate dining and private events.
One of their favorite regular events is their cooking demonstrations and classes
held monthly at Casa Las Olas (Cuttrell’s house) labeled The Seasonal Series.
“Pete really shines in this element,” says Cuttrell. “The classes are selling out
regularly and everyone gets a chance to sample and learn about some really
great food. The events are casual and might start out as cooking demonstrations,
but they always turn into fun dinner parties.”
The menus are seasonal and personally researched by Clements and
Cuttrell. Cuttrell says that most all their menus are a blending of experience
and personal travels throughout the region. “We have enough fresh material to
last for years,” says Clements. “It will never be boring.”—RB
For more information on the cooking classes, menu items or catering services,
visit their website at www.diningwithdi.com
The “Detail” Chef: Roberto Cortez
Photo by Ashley Renée
Photo by Shelly Vinson

LUNCH
|
DIN N E R
|
C O C K TA I L S
|
P R I VAT E D I N I N G
pizza bar
|
wine bar
|
full bar
OLIOELIMONE.COM
|
11 West Victoria Street, Santa Barbara
|
805.899.2699
|
oliopizzeria.com
lunch
|
dinner
|
take-out
Kevin Steele / kevsteele.com
Kevin Steele / kevsteele.com
Olio_F+H_Spring'11:FullPageAdTemplate 2/15/11 11:34 AM Page 1
www.food–home.com
18 FOOD & HOME
Food & Home

1/3 page — 4.875” x 4.875”

f
or 28 years
EXPERIENCE + FRESH LOCAL INGREDIENTS = AWARD WINNING DINING
Dinner Tuesday – Sunday from 5:30 • Reservations: 966.5006
1305 State Street • Santa Barbara, CA • www.downeyssb.com
28 POINTS FOOD
27 POINTS SERVICE
2010
Dinner from the sea
F
or an impressive twist on fish kebabs, this is sure to
delight and oh so easy. The marinade is tried and
true—you’ll receive many compliments, I promise!
For this recipe, I cruised down to the Santa
Barbara Fish Market where general manager Miguel
helped navigate me in the right direction. He had
quite a few suggestions and, after much deliberation,
I decided on the local white seabass, Scottish salmon,
and wild Fijian ahi. Miguel’s advice was spot on—the
texture of the grilled fish was firm yet incredibly
tender and the flavor was simply divine. Photo and text
by Barbara Alsworth Fabian.
SKEWERED FISH WITH CITRUS MARINADE
8 oz each ahi, salmon and seabass fillets
Garlic pepper to taste
4 oz olive oil
3 oz fresh tangerine juice
1 oz white wine of choice

3 Tb. fresh rosemary, coarsely chopped
3 Tb. fresh cilantro or Italian parsley, chopped
3 large garlic cloves, crushed
Cut all fillets into 1-1/2 inch thick slices. Thread 2
skewers (approx. 2” apart) through ahi, salmon and
seabass. Repeat until all fish is skewered. Place fish
in a shallow dish and dust with garlic pepper. Mix
together olive oil and all remaining ingredients. Pour
over fish, cover and refrigerate 30-45 minutes. Grill on
high heat (400° - 500°) 4-5 minutes per side (or until
preferred doneness is reached).
FIRSTS
Chill-ax!Straight from the
beaches of Southern California comes
a new beverage with a name that only
a surfer could have conceived: JUST
CHILL. “If there’s one thing surfers
know how to do, it’s chill,” says Max
Baumann, the 21 year old surfer and
CEO of The Chill Group, Inc. “We’re
hoping Just Chill will calm all of those
“jitter juice” junkies down a few notches,
and get people to smile at each other
again.” A lightly-carbonated, tasty bev-
erage that features seven essential vitamins and
minerals, gingko, ginseng, and L-theanine, with
only 12g of sugar and 50 calories per can. Whole
Foods Market is now stocking Just Chill, which is
regularly selling out its shelf space.
b e w i t h f r i e n d s a n d e a t g o o d f o o d . r e m e m b e r b a c k w h e n l i f e w a s

easy. wear jeans and hear songs that are familiar. drink a stiff mar-
tini and toast to good friends. celebrate a milestone. eat mac n
cheese and remember childhood . enjoy good wine. sit outside un-
der the stars grill cheese never tasted better. romantic dinner for
two. happy hour fun . comfortable booths. dessert by candlelight.
simplicity is the ultimate sophistication . cocktails anyone . compa-
ny mabe with friends and eat good food. remember back when life
w a s e a s y . w e a r j e a n s a n d h e a r s o n g s t h a t a r e f a m i l i a r . d r i n k a s t i f f
martini and toast to good friends. celebrate a milestone. eat mac
n c h e e s e a n d r e m e m b e r c h i l d h o o d . e n j o y g o o d w i n e . s i t o u t s i d e
under the stars . grill cheese never tasted better. romacomfortable
booths. dessert by candlelight. simplicity is the ultimate sophisti-
cation . cocktails anyone . company makes the feast. gourmet burg-
ers. be with friends and eat good food. remember back when life
w a s e a s y . w e a r j e a n s a n d h e a r s o n g s t h a t a r e f a m i l i a r . d r i n k a s t i f f
martini and toast to good friends. celebrate a milestone . eat mac
n cheese and remember childhoodgrill cheese never tasted better
. romantic dinner for two. happy hour fun . comfortable booths.
dessert by candlelight. simplicity is the ultimate sophistication .
w


www.hobnobsb.com
21 west victoria street
santa barbara. ca 93101
805. 564. 7100
I want to be with friends and eat good food. I want to
remember back when life was easy. I want to wear jeans and hear
songs that are familiar. music and good food spark memoriesmemo-
In this corner

we are going to
have to come
up with some
new lines can
you think of
anything you
would like to
say here- each
corner is a
blck of words
and sentenses
what are your
memories? I
want to feel.
I want to
feel cozy
not stuffy
comfortable
I want to
look good.
Not sure if I
want a stiff
drink or I
want
something
salty maybe
sweet.
I crave.
I crave
something

new.
hob nob
come to indulge
hob nob
a modern tavern
hob nob
a modern tavern
21 west victoria santa barbara, ca 93101 805.564.7100 hobnobsb.com

“This bistro shines with gourmet food
at everyday prices and remains an
absolute must in SB for creative fare,
illuminating wines; charming decor,
a satisfyingly buzzy ambiance and
exceptional service which keeps it
a favorite with the locals.”
Zagat Survey
1325 State Street
Next to the Arlington Theatre
Open Daily 966-9676
www.opalrestaurantandbar.com
Eclectic California Cuisine
Award-Winning Wine list

Full Bar * Martini Menu
Private Banquet Room
with Custom Menus
Catering * Take-out
FOOD & HOME 19
www.food–home.com

www.food–home.com
20 FOOD & HOME
A truly tasteful
experience!
oils and vinegars
3401 State Street
Santa Barbara
805.845.3521
www.ilfustino.com
W
hole Foods Market has long been
known for its attention to detail and
loyalty to sustainable food products
and services. In September, WFM became the
first national grocer to provide a comprehensive,
science-based sustainability rating system for
wild caught seafood. In partnership with blue
Ocean Institute and Monterey Bay aquarium,
whole foods market now features a seafood rank-
ing system with three ratings… green, yellow
and red. This system is intended to make it easier
for shoppers to make informed choices at the sea-
food case. Green or best choice ratings indicate
a species is relatively abundant and is caught in
environmentally friendly ways. Yellow or good al-
ternative ratings mean some concerns exist with
the species status or catch methods and of course
read would mean to avoid because the species is
suffering from overfishing or the current fishing
methods harm other marine life or habitats. By

Earth Day 2013, WFM will have discontinued
selling any seafood from red rated fisheries.
And what about farm raised seafood? WFM
requires third-party audits and traceability from
hatchery to market, and prohibits the use of an-
tibiotics, added growth hormones, added preser-
vatives like sulfites and phosphates, genetically
modified seafood and land animal byproducts in
feed. Farmed seafood brands are required to car-
ry the responsibly farmed logo to indicate seafood
meets the higher standard. Managers say they
are more than happy to answer questions from
customers who want to learn about where their
seafood comes from and help them make the best
choice possible. And when you make your choice
the market will gladly marinate or even grill your
fish at no charge while you finish your shopping.
—Josh Richards. Photo by Shelly Vinson.
FIRSTS
Color
coded
shopping


2 TB 365™ Extra Virgin Olive Oil
 2 shallots, minced
 2 garlic cloves, minced
 1 Serrano chili, seeds & ribs removed,
minced
 1 ½ tsp 365™ Organic Cane Sugar

 2 TB 365™ Organic Soy Sauce
 1 TB red wine vinegar
 Pulp from 10 finger limes
 1 TB organic cilantro, chopped
 2 TB organic chives, chopped
 12 raw oysters, shucked (from Hope Ranch,
Santa Barbara Mariculture)
 Pinch of sea salt
 2 Cups of Kosher Salt or ice (optional)
For the vinaigrette: Heat the EVO in a sauté
pan over medium heat.
Add the shallots, garlic & Serrano chili,
and sauté until the shallots are softened, about
2 minutes.
Add the sugar, soy sauce, red wine vin-
egar, and then stir until the sugar dissolves.
Remove from heat and stir in the finger lime
pulp, cilantro and chives.
Let cool to room temperature. Rinse the
oysters under cold water and then shuck,
leaving the flesh in half the shell. Arrange the
oysters on a bed of Kosher Salt or ice. Spoon
the vinaigrette over each oyster, sprinkle with
sea salt.
ho P e ra n C h oy s t e r s w I t h fI n g e r lI m e VI n a I g r e t t e
(Serves 2-4)
FOOD & HOME 21
www.food–home.com
FULL BAR • WEEKEND BREAKFAST
LUNCH • DINNER

5995 Stagecoach Road • 967-0066
Some samples from Chef Moises Bernal
Venison Sausage Stuffed Mushrooms
New Zealand Rack of Lamb
Sautéed Medallions of Rabbit
Norwegian Salmon
Charbroiled Ox T-Bone Steak
Grilled Ringneck Pheasant Breast
Wild Caribou
Charbroiled Sea Bass
Audrey Ovington • Proprietor Since 1941
One Hundred
Years
Just 20 Minutes Away
■
Gourmet Bar-B-Que for 50 to 300 People
■
Private Banquet Rooms
■
Large and small groups
Call for information on leasing entire property
for corporate or private function
Diana MacFarlane
diana.macfarlane@onqfinancial.com
p: 805.259.3141
|
f: 805.259.4278
1111 Chapala Street, Suite 100
Santa Barbara, CA 93101
Now Teamed

with
O n Q F i n a n c i a l
FOOD & HOME 21
www.food–home.com
www.food–home.com
22 FOOD & HOME
sa n t a Ba r B a r a
Certified
Farmers
Market
(805) 962-5354
www.sbfarmersmarket.org
SUNdAYS
CAMINO REAL MARKETPLACE
In Goleta at Storke & Hollister
10:00AM–2PM (YEAR ROUND)
tUeSdAYS
OLD TOWN SANTA BARBARA
500 & 600 Blocks of State St.
4:00–7:30PM (SUMMER HOURS)
3:00–6:30PM (WINTER HOURS)
WedNeSdAYS
HARDINg SCHOOL
1625 Robbins Street
3:00–6:00 PM
tHUrSdAYS
gOLETA
Calle Real Center - 5700 Calle Real
3:00–6PM (YEAR ROUND)
CARPINTERIA

800 Block of Linden Ave.
4:00–7PM (SUMMER HOURS)
3:00–6PM (WINTER HOURS)
fridAYS
MONTECITO
1100 & 1200 Block of Coast Village Rd.
8AM–11:15AM (YEAR ROUND)
SAtUrdAYS
DOWNTOWN
SANTA BARBARA
Corner of Santa Barbara & Cota Streets
8:30AM–12:30PM (YEAR ROUND)
Fr i e n d s • Fl o w e r s • Fo o d • Fu n
8 ma r k e t s 6 d a y s a we e k
ra i n o r sh i n e
Spring Foraging
Top Three “Picks”
By Laura Kirkley
I
spent seventeen wonderful years in Massachu-
setts where spring meant you could finally get
outside, the snow was gone and things were
growing. My son James and I would go foraging for
what nature was providing - fiddleheads. We didn’t
have to go far for the fiddleheads, which grew in
abundance on our property, however, so did the skunk
cabbage. We would return to the house ill smelling
but laden with fiddleheads. It was worth it! We’d have
to work hard for the asparagus but we could muster up
enough for a meal or two. We began our arugula education

when we arrived in California, James, at thirteen, didn’t like
the peppery taste. However, he had read somewhere that a child’s taste buds change every
seven years. Needless to say with this knowledge he pronounced arugula delicious on his
fourteenth birthday.
Arugula (a.k.a. Rocket, Roquette, Eruca Sativa) is a cool-weather crop. Long days and
warm weather make it bolt, or flower, and bring an unpleasantly bitter flavor to the leaves.
Wild arugula is foraged in spring and again the fall. It is rich in vitamin C and potassium.
Asparagus Although asparagus’s peak season is considered to run from April to May,
in warmer climates, the green spears can appear as early as February. Note that thickness
in no way indicates tenderness. Tenderness is related to how the plant is grown and how
soon it is eaten after harvest, not the spear size. In addition to being easy to prepare—as-
paragus packs a whopping 114% of recommended daily allowance (RDA) per 1 cup serving
of vitamin K, which is important for bone health, and nearly 66% RDA of foliate, which helps
maintain a healthy cardiovascular system.
Fiddleheads (a.k.a. Fiddlehead Greens, Fiddlehead Ferns) are available in early
spring. Not only good for adding a touch of whimsy to floral arrangements, fiddleheads ac-
tually taste quite similar to asparagus and offer many of the same health benefits. Specifi-
cally, the ferns are an excellent source of vitamin A, which is important for eye health, and a
good source of vitamin C, making them a popular choice for warding off scurvy! In addition,
the ferns provide some fiber and are also rich in iron, potassium, niacin, riboflavin, magne-
sium, and phosphorous. Foraging for fiddleheads is a favorite spring activity in many areas
where they grow. If you’re not a forager, fiddleheads can be found in the spring at farmers
markets or grocery stores.—Laura Kirkley is the owner of IL Fustino located at 3401 State St.
805-845-3521.
FIRSTS
Arugula, Roasted Tomatoes, Fennel
& Fresh Mozzarella Salad
“The taste of a dish for which you need ol-
ive oil will be as good or as ordinary as
the oil you use. A sublime one can lift even

modest ingredients to eminent heights of
flavor; a dreary oil will pull the best ingre-
dients down to its own level.” Marcella Ha-
zan, cookbook author & food writer
½ pound grape or cherry tomatoes
2 bulbs fennel, cut in half, cores/stems
removed, and shaved extremely thin
½ lb. baby arugula
½ lb. fresh mozzarella cheese, sliced
½ inch thick
½ cup il Fustino Frantoio Extra Virgin
Olive Oil
Salt & freshly ground pepper
Additional il Fustino EVOO for dressing
Parmesan cheese, shaved for dressing
Lemon Wedges for dressing
Tomatoes: Preheat oven to 350 degrees.
Drizzle tomatoes with il Fustino EVOO, salt
& pepper—toss to coat and turn onto shal-
low foil lined pan. Bake in preheated oven
for 20 minutes. Remove from oven and al-
low to cool.
Salad: In large salad bowl toss together:
arugula, fennel, Mozzarella cheese and
tomatoes. Plate salad, dress with il Fus-
tino EVOO, pinch of salt and grind of fresh
pepper. Garnish with Parmesan cheese
and lemon wedge
FOOD & HOME 23
www.food–home.com

www.food–home.com
24 FOOD & HOME
805.965.7985 phone
www.carrwinery.com
414 N. Salsipuedes St.
Santa Barbara, CA 93103
Open Daily for Tasting
11am - 5pm
Happy Hour Specials
Thursday - Saturday
5pm - 8pm
Come in and experience the art of making wine.
Winery & Tasting Room
Downtown Santa Barbara
Pinot Noir -Pinot Gris - Rose - Syrah - Grenache - Cabernet Franc
‘
top cellars
wine country
Kunin Syrah
Deep colored and fruity with just
the right sweetness for a hearty
meal. Hand crafted by owner Seth
Kunin, this wine is a can’t miss.
El Chaparral De
Vega Sindoa 2008
Grenache
Mage from vines 60 to 100 years
of age. Exotically perfumed
bouquet displays black raspberry,
cherry compote, licorice and

dark chocolate, plus a sexy floral
overtone. Finishes with strong
clarity and mineral snap. Year
in and out, this is a great value!
Available at the Winehound.
Verdad
This wine is 75%
Tempranillo, 15% Syrah
and 10% Grenache. The
Tempranillo was farmed
organically at Ibarra-
Young Vineyard
in Los Olivos.
The Grenache
was farmed
biodynamically
at Purisima
Mountain
Vineyard in
Los Olivos and
the Syrah is
from the Bien
Nacido Vineyard.
Tempranillo
makes a bold,
earthy, somewhat
tannic wine with
lots of chocolate and
spice. Available at the Wine Cask.
FOOD & HOME 25

www.food–home.com
These and other ne wines are available at
THE WINEHOUND

1221 Chapala St., 805-845-5247 and
WHOLE FOODS MARKET
3761 State Street, 805-837-6959.
1031 St a t e
LUNCH
•
DINNER
Re s e R v a t i o n s ac c e p t e d • al l Ma j o R cR e d i t ca R d s • co u R t y a R d
963-6687
PASTAS
MEATS
PIZZA
FISH
SALADS
CIOPPINO
cl a s s i c do w n t o w n
Di n i n g
Kunin Pape Star 2007
Seth Kunin’s specialty brand is a
combination of Grenache, Syrah and
Mourvedre which gives it the meaty
first sip and a rich, fruity finish you’re
looking for when dining on steak.
Delicious!
Fess Parker Pinot
Noir 2006

Rich in color and bursting with
flavors of spice, cranberry, light
blueberry and strawberry. This
wine displays great balance and
a lingering finish. Perfect with
rack of lamb.
Consilience Syrah 2006
This wine racked up votes from all angles.
Catering chefs, private chefs, restaurant
owners and wine shops all gave a big
thumbs up as a perfect pair to any steak,
chop, rib or even Tri-Tip at your next BBQ
event. The aromas are deep and very
concentrated, yet silky with black liquorice,
cherry tones and a long, smooth finish
that will put a smile on your face. A great
deal, too! With a retail price point of under
$17, it just might be the best valued syrah
in the state. If you can find a case, buy it!