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SANTA BARBARA’S LIFEST YLE MAGAZINE

SUMMER 2026

Out of town! Sunday escape to Los Olivos

INSIDE Summertime recipes from local chefs + Croatian sojourn + Outdoor spaces + The Well Gardens in Carpinteria + Top summer wine picks + Dining guide and more!

CONTENTS

SUMMER 2026

Features

DINNER WITH A TOUCH OF HITCHCOCK

The Knock, Kitchen + Cocktails opens

PERMISSION TO LINGER

The Well Gardens in Carpinteria is open to all

LOOKING BEYOND THE GLASS

Profile on Demetria wines

GARDEN NOTES

Building a backyard vineyard

ROAD TRIP

Sunday night escape to Los Olivos

DISCOVER CROATIA

Paradise on Earth The Well Gardens in Carpinteria founder, Shane Brown with his wife Kristine.

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CONTENTS

In Every Issue

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For summer reads

Local artists showcase their work

HOME CHEF

DINE OUT

BOOKS

F + H GALLERY

Recipes from our local chefs

Your guide to the best eats in Santa Barbara

SPACES

TOP WINE PICKS

What is possible for your great outdoors

LAST WORD

ON THE COVER

Sunday night escape to Los Olivos Photo and A.I enhancement by Phil Kirkwood

Refelections on summer pink wine 16

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Publisher’s Letter

Summer BBQ and escaping the 101 Why a little traffic might be the best excuse to slow down.

’VE REACHED A NEW STAGE in my relationship with Santa Barbara traffic. Acceptance. Construction has been going on for so long that I’ve become numb to it. Numb to the orange cones. Numb to the backhoes. Numb to the endless crews standing around a hole that somehow manages to stay open for six months. Numb to wondering why every road I need is reduced to one lane. And Highway 101? I’m numb to that, too. At this point, bumper-to-bumper traffic isn’t just rush hour — it’s apparently the official speed limit. Morning, afternoon, evening ... it hardly seems to matter anymore. 18

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Somewhere along the way we’ve all quietly accepted that getting anywhere now requires a little extra patience ... and maybe another podcast. Oddly enough, all of this has had one unexpected benefit. It has made me appreciate just how easy it is to escape. Drive an hour north and suddenly the pace changes. The roads open up, the air feels different, and Los Olivos reminds you that life doesn’t always have to be measured by the distance between brake lights. Sue Thomas captures that feeling beautifully in this issue with “A Sunday night escape to Los Olivos,” a story that proves you don’t need a passport to enjoy a memorable getaway. We’ve also packed this summer issue with ideas for slowing down in other ways — from

beautiful gardens and outdoor living to a Croatian adventure, great seasonal reading from Chaucer’s Books, and plenty of recipes to gather family and friends around the table. The Argentine-style asado featured on this page is a reminder that some of the best summer memories begin with good food, a warm evening, and nowhere else you need to be. By the time you read this, perhaps another stretch of road will finally be finished. Or perhaps another orange cone will simply replace the last one. Either way, I’ll be keeping Los Olivos in my GPS.

Phil Kirkwood

Publisher, Food & Home F O O D —H O M E .C O M

PUBLISHER & PRESIDENT

Philip Kirkwood phil@food-home.com

DINING & COPY EDITOR

Jeff Miller

WINE EDITOR

Hana-Lee Sedgwick TRAVEL EDITOR

Leslie A. Westbrook DESIGN & PRODUCTION

Megan Cronje

CONTRIBUTORS

Raymond Bloom Lisa Cullen Danielle Fahrenkrug Laurence Hauben Marshall Howen Lynette La Mere Nancy Ransohoff PHOTOGRAPHY

Jim Bartsch Joshua Curry Eliot Crowley Braulio Godinez Ashley Hardin Katherine Knowlton Eamonn McGeough Carly Otness Kim Reierson Shelly Vinson SOCIAL MEDIA CONSULTANT

Kara Pearson

CONTACT INFORMATION

P.O. Box 20025, Santa Barbara, CA 93120 (805) 455-4756 www.food–home.com Food and Home (ISSN# 1533-693X) is published quarterly by Metro Inc. and single copies are provided to selected homeowners free of charge. Unless otherwise noted, all photographs, artwork, and designs printed in Food & Home are the sole property of Metro Inc. and may not be duplicated or reprinted without Metro Inc.’s express written permission. Food & Home and Metro Inc. are not liable for typographical or production errors or the accuracy of information provided by advertisers. Readers should verify advertised information with the advertisers. Food & Home and Metro Inc. reserve the right to refuse any advertising. Food & Home® is a registered trademark of Metro, Inc. Copyright © 2019. All inquiries may be sent to: Metro Media Services, P.O. Box 20025, Santa Barbara, CA 93120, or call (805) 455-4756, or e-mail: info@food-home.com.

Editors + Contributors

CARLY OTNESS has been a storyteller her whole life and made her first underground magazine at age 13. As a photographer, Carly has an unorthodox, renegade shooting style – she intentionally uses minimal gear so she’s fast, flexible, and free to capture the moment. When not taking photos, Carly is traveling the world, collecting stories for her upcoming novel. www.carlyotness.com

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

EMILY LOEPPKE is a lifestyle and wedding photographer, serving Santa Barbara and all of California for 14 years. After documenting over 300 weddings, Emily is known for her calm, empathetic presence and organized approach. She helps clients stay fully present while delivering true-to-life, story-driven galleries with thoughtful composition. Visit her online at www.emilyloeppke.com or follow on Instagram @emilyloeppke.

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

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

LISA CULLEN, landscape designer, writer, organic gardener and owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com F O O D —H O M E .C O M

UPFRONT PEOPLE I FL AVORS I PL ACES I GOOD EATS

Dinner with a Hitchcock twist The Knock Kitchen + Cocktails delivers By Leslie A. Westbrook

ITH A THEME/HOMAGE to the great 1940s film director Alfred Hitchcock, it seemed fitting to walk “39 Steps” from my car parked in the Helena Lot to the Hotel Californian and check out “The Birds” along the way to the stylish, lower State Street hotel’s newest iteration of its dining venue, The Knock, Kitchen + Cocktails (formerly known as Blackbird). A sultry bar/dining room, flanked by a movie screen showing vintage movies (former Montecito resident Robert Mitchum appeared on screen as we walked in) against an indie/rock vibe soundtrack and terrific service welcome tourists and locals alike. F O O D —H O M E .C O M

Standout selections, as attractive as they are delicious, include signature cocktails with clever names such as the “Pleasure Garden” (garnished with a dried rosebud) and “Monkey Shines,” flavorful ahi tuna tostadas, and a refined Little Gem Caesar salad. “Large plates” lean meat-centric, featuring massive tomahawk steaks, steak tartare with bone marrow, a flavor-packed Knock Burger, and Wagyu skirt steak. Tempura-battered fish with fried capers and crispy fries, along with a soon-to-be added to the menu chicken pot pie large enough for four, round out the hearty gastropub menu. Don’t miss the house-made BBQ potato chips with whipped blue cheese dip; ours disappeared while I was

chatting with Hotel Californian’s congenial new GM, David Putnicki. Apparently, my dinner companion went “Psycho” for them. And when was the last time you had baked Alaska? The memorable Flaming Neapolitan Baked Alaska arrived tableside with flair and flame: singed meringue, layered ice cream and cake, and a ring of strawberry confit. It’s a knockout, and an ideal celebratory treat for any special occasion. HOT TIP: Check out weekday “Director’s Cuts” specials: $2 Oysters on Thursdays; $15 Burgers, $10 bourbons and $5 beers on Wednesdays. The Knock, 36 State Street, SB www.theknockkitchen.com FOOD + HOME

UPFRONT

Permission to linger The Well Gardens in Carpinteria is open to all By Jennie Nunn, Photography by Sara Prince

HANE BROWN, the visionary behind Big Daddy’s Antiques, The Well Montecito, and The Well Santa Barbara, is an unabashed thrill seeker — especially when it comes to antiques and rare treasures. “I started out with just a few hundred bucks,” explains Brown who began with a booth at Pasadena’s Rose Bowl Flea Market on Sundays and sold sought-after finds from around the globe at Stars Antique Market in Hermosa Beach. “I loved the thrill of the hunt and the adrenaline that comes when you find something unique,” he says. That passion quickly led to a devoted clientele of designers and Hollywood set decorators, prompting him to open his first store in Redondo Beach in 1996. Three decades later, the Montecito–based father of two remains devoted to his calling for transforming spaces with elegant, soulful character at his newest outpost, The Well Gardens in Carpinteria, dotted with storied oak trees, antique urns, tented canopies, old world-inspired limestone troughs, largescale stone sculptures, and dreamy iron-clad greenhouses. “When this nine-acre property

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became available, it spoke to me,” says Brown, who opened the idyllic oasis with his wife, Kristine. “My mind literally started racing with all the possibilities and I knew it could house The Well and Big Daddy’s and be this creative hub with endless room to grow.” The vast selection of goods includes vintage artwork and mirrors, sculptural planters by late Swiss designer Willy Guhl, and an assortment of plantings such as succulents, olive trees, and ornamental grasses. “I watch people walk in for the first time on a mission — maybe they’ve just driven up from LA and they’re looking for something specific,” says Brown. “But within just a few minutes their pace slows. They start absorbing things. Sometimes they even put down their phone. A lot of people strike up conversation and I love that. That’s what I want to create here — a place where people feel permission to linger, to experience, and to see something beautiful. Eventually, I’d love to hold classes — like horticulture, design, art, and yoga — in the greenhouses. My goal is for this to be a place for the community to gather.” thewellbybdantiques.com

BROWN’S TIPS AND TRICKS: Create a lush backyard retreat Set the tone “You want your space to feel as if it’s been collected over time, not just purchased from a big-box store and assembled,” says Brown. “For that reason, you should always bring in something antique — old terracotta pots; rustic, weathered wood tables; or chipped iron chairs go a long way.” Add a water feature “Every space should have at least one bubbling fountain — the sound is transformative,” adds Brown. “I love to create fountains from antique limestone troughs.” Turn to your own surroundings “Find something green and put it in a vase,” advises Brown. “It might seem contrary to arrange greenery outside when you have trees and plants, but I still like to layer it in. Olive branches snipped from a tree are so beautiful in a vessel.”

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UPFRONT

Looking beyond the glass Inside Demetria Estate’s commitment to family, farming & stewardship

UCKED DEEP off Foxen Canyon Road outside of Los Olivos, Demetria Estate has long drawn visitors for its relaxed patio tastings of Rhône and Burgundian wines, vineyard views, and regular live music. But beyond its laid-back atmosphere lies a steadfast commitment to the land. In fact, the 213-acre estate was among the first vineyards in Santa Barbara County to embrace biodynamic farming, a holistic philosophy that continues to shape the winery today. Demetria’s story begins with John Zahoudanis, who grew up on a farm in Greece surrounded by olive trees and

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By Hana-Lee Sedgwick

homemade wine. Long before moving to California, he dreamed of one day having a winery of his own. In 2006, that vision became a reality when he and his wife, Sandra, purchased the hilltop property and transformed it into an estate vineyard and winery. Named after their daughter Demetria — inspired by the Greek goddess of harvest, Demeter — the winery was always intended to be a family endeavor. Today, the legacy continues with John and Sandra’s son, Alexis Zahoudanis. As owner and general manager, Zahoudanis works alongside Ryan Roark, Demetria’s director of viticulture and winemaking, carrying forward the family’s commitment to biodynamic

farming and thoughtful stewardship. Guided by the belief that the property is a self-sustaining ecosystem, the team biodynamically farms with the long-term health of the soil, vines, and surrounding environment in mind. Their approach includes avoiding synthetic pesticides and fertilizers, aligning farming activities with lunar phases, and integrating livestock into the vineyard. Demetria’s flock of 150+ sheep naturally graze and fertilize the soils while supporting fire mitigation across the property. “By integrating sheep into the vineyard, we’re able to naturally increase organic matter, speed up the nutrient cycle process, enrich the soils, and support the long-term vitality and viability of the land,” says Roark. In the cellar, Roark follows a similar nature-first philosophy, relying on minimal intervention to let the character of the land and grapes shine. “For 20 years, the Zahoudanis family has been committed to farming this place in a way that maximizes expression and quality,” adds Roark. “If we want the site to speak honestly, then we can’t mask its voice in the cellar. Our minimalist approach includes native yeasts, minimal or no filtration, and mostly neutral oak. For us, it’s less about turning wine into something it’s not and more about guiding it through the process to become what it already is.” While a visit to Demetria’s Tuscan-styled estate offers a quintessential wine-country experience with beautiful scenery, handcrafted wines, and a relaxed atmosphere, guests can now also explore the property by horseback. In partnership with Vino Vaqueros, visitors can enjoy private, 75-minute guided rides through the vineyards and hillsides, where they’ll be rewarded with breathtaking views and potential sheep sightings. It’s a memorable way to see the estate’s farming philosophy firsthand before exploring the vineyard’s expression in the glass (tastings booked separately). Demetria Estate is located at 6701 Foxen Canyon Road, Los Olivos. demetriaestate.com F O O D —H O M E .C O M

BOOKS

SUMMER READS 1. The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More, America’s Test Kitchen. America’s

Test Kitchen is well-known for its welltested recipes and practical instruction, and this book does not disappoint. This comprehensive cookbook showcases all the different iterations of salad, drawing from classic and modern takes on multiple cuisines, ingredients, and season. Summer Dinner Salad with Scallops and Crispy Eggplant Salad leap out as late summer winners. For omnivore and vegetarian cooks alike--anyone looking to rapidly expand their salad-making repertoire.

2. Linger: Salads, Sweets and Stories to Savor, Hetty Lui. This James Beard-award

winning writer draws from her experiences as a third culture kid for many of her recipes’ flavor palettes. Plant-centric and salad-centric, but not strictly vegetarian, this beautiful cookbook--for which McKinnon shot all the photographs--is both seasonal and perennial, with menu suggestions for different times of the year interspersed with the recipes. The intimate, encouraging tone is like the guidance of a dear friend.

3. Amalfi Houses, Ana Cardinale. Visually stunning photographs of this legendary part of the Italian coast portray the ultimate expressions of indoor-outdoor living. These are houses where the distinction between house and garden diminishes almost to nothing, where gardens are part of the buildings and vice versa. Take a look at where it all began.

4. When the Cranes Fly South, Lisa Ridzen. This debut novel is an intimate

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portrait of an elderly Swedish man grieving his wife’s descent into dementia and the end of his own independent life. Inspired by her grandfather’s care notes, Lisa Ridzen’s narrative has a quiet tone that lends grace and humor to its exploration of mortality and family. Swedish Book of the Year.

Book selections and previews by Chaucer’s Books. Loreta Plaza, 3321 State Street, Santa Barbara. 30

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chaucersbooks.com

HOME CHEF FARM TO TABLE RECIPES FROM LOCAL CHEFS

Scottish salmon on a cedar plank

Scottish salmon on a cedar plank Serves: 4

Recipe by Creative Services Catering This Scottish salmon, one of our favorite summer dishes, is perfect for a backyard BBQ or an elegant outdoor gathering at our venue, Bungalow 626, located in the heart of 32

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Downtown Santa Barbara. We love how the cedar plank adds a subtle, smoky flavor while keeping the salmon moist and tender—a simple preparation that feels special every time. At Creative Services Catering, we source our Scottish salmon from Santa Barbara Fish Market right here in the Harbor, keeping this dish local, fresh, and perfect for summer entertaining.

INGREDIENTS:

• 1½–2 lb center-cut salmon fillet (wild King, Sockeye, or premium Atlantic) • 1 untreated cedar grilling plank • 2 tbsp olive oil • 2 tbsp melted butter • 2 cloves garlic, minced • 1 tbsp chopped fresh parsley • 1 tsp chopped fresh thyme F O O D —H O M E .C O M

• 1 tbsp fresh rosemary leaves • 1 lemon, sliced thin • Zest of ½ lemon • Kosher salt • Fresh cracked black pepper

PREPARE THE PLANK:

Soak the cedar plank in water for at least 1 hour (2–4 hours is even better). Place a heavy bowl on top to keep it submerged.

MAKE THE HERB BUTTER:

Combine: • Melted butter • Olive oil • Garlic • Lemon zest • Parsley • Thyme • Half of the rosemary

METHOD:

1. Pat the salmon dry. Brush generously with the herb butter. 2. Season with kosher salt and plenty of fresh black pepper. 3. Lay lemon slices and the remaining rosemary over the top. 4. Preheat the grill to 375–400°F. Place the cedar plank over direct heat for 2–3 minutes until it begins to crackle and lightly smoke. 5. Move it to indirect heat and place the salmon on the plank.Close the lid and cook for 15–20 minutes, depending on thickness. 6. The salmon is done when it flakes easily and the internal temperature reaches 125–130°F for medium or 140°F for fully cooked. 7. Squeeze grilled lemon over the salmon and sprinkle with a little flaky sea salt. Serve directly on the cedar plank for a dramatic presentation.

PERFECT SIDE DISHES:

Grilled asparagus, Roasted baby potatoes, Summer corn, Wild rice pilaf, Crisp cucumber salad, Chilled Sauvignon Blanc or Santa Barbara Chardonnay

CHEF TIP:

For extra smoky flavor, toss a handful of soaked applewood or alder chips onto the coals just before placing the cedar plank on the grill. The gentle smoke, fresh herbs, and bright lemon create a restaurant-quality salmon that’s surprisingly easy to make at home. Locally owned and celebrating over 30 years of culinary excellence. creativesevicescatering.com F O O D —H O M E .C O M

HOME CHEF • 1 tbsp chopped fresh chives • 1 tsp chopped parsley • Fresh black pepper ASPARAGUS

• 1 bunch thick asparagus • 2 tbsp olive oil • Salt and pepper HERB VINAIGRETTE

• 3 tbsp extra virgin olive oil • 1 tbsp sherry vinegar or fresh lemon juice • 1 tsp Dijon mustard • 1 small garlic clove, finely grated • Pinch of salt • Fresh cracked pepper

METHOD:

Grilled filet with whipped goat cheese and asparagus Serves: 4

Recipe by Creative Services Catering A favorite for summer entertaining, this dish brings together a perfectly grilled filet, creamy whipped goat cheese, and smoky asparagus. For an extra-rich finish, top the steak with melted butter, minced garlic, and thyme right off the grill—the warmth gently softens the goat cheese into a luxurious sauce. Pair with a bold Cabernet Sauvignon or a local Syrah. 34

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INGREDIENTS:

STEAK

• 2 pounds center-cut beef tenderloin or 4 filet mignon steaks • 2 tbsp olive oil • Kosher salt • Fresh cracked black pepper • 1 tsp garlic powder (optional) WHIPPED GOAT CHEESE

• 8 oz soft goat cheese • 3 tbsp sour cream or crème fraîche • 1 tbsp heavy cream • 1 tsp lemon zest

1. Make the whipped goat cheese. Whisk together the goat cheese, sour cream, cream, lemon zest, chives, parsley, and pepper until light and fluffy. Refrigerate while preparing the steak. 2. Grill the asparagus. Toss asparagus with olive oil, salt, and pepper. Grill over medium-high heat for 5–7 minutes, turning occasionally until lightly charred but still crisp. 3. Grill the beef. Bring steaks to room temperature for 30 minutes. Season generously with salt and pepper. Grill over high heat. 4–5 minutes per side for medium-rare (filets). About 12–15 minutes total for a whole tenderloin, turning every few minutes Cook until the internal temperature reaches 130°F, then let rest 10 minutes. 4. Make the vinaigrette. Whisk together olive oil, vinegar, Dijon, garlic, salt, and pepper. 5. To serve: Slice the beef about ½-inch thick. Arrange on a wooden serving board. Spoon dollops (or a ribbon) of the whipped goat cheese over the warm beef. Sprinkle generously with chopped chives and fresh cracked pepper. Place the grilled asparagus alongside and drizzle everything lightly with the herb vinaigrette.

CHEF TIP:

For an even richer presentation, finish the steak with a teaspoon of melted butter mixed with minced garlic and thyme immediately after it comes off the grill. The warm beef gently softens the goat cheese, creating a luxurious sauce that pairs beautifully with the smoky asparagus and a bold Cabernet Sauvignon or Santa Ynez Valley Syrah. Locally owned and celebrating over 30 years of culinary excellence. creativesevicescatering.com F O O D —H O M E .C O M

HOMECHEF

Detox Citrus Salad Prep time: 15 minutes | Total time: 15 minutes Servings: 4

Recipe and photo by Danielle Fahrenkrug An everyday favorite detox salad recipe bursting with flavorful citrus fruits and leafy greens that leave taste buds fully satisfied. It’s a little bit of sweet and salty and tangy all into one delicious salad cleanse!

INGREDIENTS:

DRESSING

• ¼ cup orange juice • 4 teaspoons lime juice • 3 tablespoons avocado oil • ½ teaspoon chili powder • ½ teaspoon pink salt • ¼ teaspoon freshly ground black pepper SALAD

• 10 ounces mixed greens or baby spinach, arugula, or chopped kale (with stems removed) • 1 navel orange peeled and diced • 1 red grapefruit peeled and cut into sections • 1 avocado peeled, pitted, and cut into 1-inch pieces • ½ cup pistachios chopped or almond slices

METHOD:

In a small bowl, whisk together the orange juice, lime juice, oil, chili powder, salt and pepper. On four plates, evenly divide the greens, orange, grapefruit, avocados, and nuts. Drizzle with the dressing and serve immediately. www.delightfulmomfood.com

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HOME CHEF

Dreamy Peach Tart By Christina Enoch INGREDIENTS:

• 1 ½ cups graham cracker or vanilla wafer cookies • ½ cup smoked almonds • ¼ cup plus 2 tablespoons sugar • 5 tablespoons unsalted butter, melted • 8 ounces cream cheese, softened • ¼ cup sour cream (or Greek yogurt) • 1 egg • 2 firm, ripe peaches, peeled and cut into wedges

METHOD:

1. Preheat the oven to 350 2. In a food processer, pulse the graham crackers or wafers with almonds and 2 tablespoons of the sugar until fine. 3. Add the melted butter and pulse until the crumbs are moistened. Press the crumbs into a 9-inch pie pan. Bake 10 minutes for crust to set. 4. Mix cream cheese, sour cream, egg and two tablespoons of the sugar and process until smooth. (Same if using Greek yogurt.) 5. Pour mix into the crust and bake for 15 minutes. Let cool and then freeze for 15 minutes. 6. Sprinkle remaining sugar on the peaches and mix gently. Arrange the peaches over the custard. 7. Optional. Gently heat 1 tablespoon of apricot jam with a splash of water. Let it cool slightly and brush it on top of the peaches for a glossy finish. Black Dog Food Blog: www. blackdogfoodblog.com 38

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HOME CHEF

Asado Style! A melding of flavors and tradition By Sue Thomas. Photo by Eliot Cowley

HEN THE Spanish began colonizing Argentina in the 1600s, they brought with them cattle and a cooking method called asado, which literally means roast or roasted. The asado-style BBQ can be a 10-hour, slow roasting of beef, pork, or lamb over an outdoor fire pit of oak coals. Santa Barbara private chef Aimee Cornejo is an experienced veteran at cooking large-scale asado-style events. “I would say my style of barbecuing comes from my Chilean culture roots around food as well as my time spent in Greece,” she said. “These experiences have opened my eyes to my love for cooking outdoors with family and friends. I have some South African friends and every year we get together and celebrate Braai Day by gathering and grilling a whole lamb or pig over a wood fire all day long. It doesn’t matter what I am cooking outside, a big paella or a shrimp boil, I very much enjoy sharing the process with others. For a recent party in the foothills of Santa Barbara, Cornejo featured asado-style lamb and pork and served with Argentine chimichurri. She also utilized the hot ashes of the fire pit to bury and cook whole vegetables, including sweet potatoes, eggplant, peppers, and onions. This cooking method is called “rescoldo. For the spices, Cornejo used fresh Italian parsley, cumin, crushed garlic, and lots of lemon juice as the core of her go-to spice mix. “They seem to go into just about everything I cook,” she said. The key to this day’s asada menu was the chimichurri sauce and here is how chef Aimee prepared it. “My go-to recipe for a traditional Chimichurri comes from none other than Francis Mallmann, author of ‘Seven Fires, Grilling the Argentine way.’ I find his recipe sticks to the traditions. He uses fresh parsley and oregano instead of dried, which is what the Gauchos would use. This recipe calls for a ‘salmuera’ for salt seasoning. A salmuera is a brine solution. Simply salt and water. In Argentina, they use it to season their meats while grilling them and for use in sauces. This recipe is not mine.

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Chimichurri THE SALMUERA:

• 1 cup water • 1 tablespoon coarse salt • 1 head of garlic, separated into cloves and peeled • 1 cup packed fresh flat-leaf parsley • 1 cup fresh oregano • 2 teaspoons crushed red pepper flakes • ¼ cup red wine vinegar • ½ cup extra virgin olive oil 1. To make the salmuera, bring the water to a boil in a small saucepan. Add the salt and stir until it dissolves. Remove from heat and allow to cool. 2. Mince the garlic very fine and put in a medium bowl. Mince the parsley and oregano and add to the garlic, along with the red pepper flakes. Whisk in the salmuera. T 3. Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Best made at least a day in advance. The chimichurri can be kept refrigerated for up to 2 to 3 weeks.

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DESIGN SPACES I MATERIALS I GARDEN I ART

Crafted in White Oak

Designer: Casa Studio. Photography: David Diaz

HITE OAK sets the tone for this warm, inviting kitchen, where natural materials and thoughtful craftsmanship create a space that feels both timeless and contemporary. Custom cabinetry, built-in shelving, a handcrafted island, bar stools, and rustic tongue-and-groove paneling are all fashioned from the same beautiful wood, creating a seamless sense of continuity throughout the room. Underfoot, Canyon F O O D —H O M E .C O M

Craft’s Apollo white oak flooring complements the cabinetry with subtle grain and warm character, while black tile accents provide a striking modern contrast. Every featured wood element was supplied by Conejo Hardwoods, showcasing the enduring beauty and versatility of premium white oak. www.conejohardwoods.com www.casa-studio-design-build.com FOOD + HOME

DESIGN

Classic design FEW MATERIALS feel as timeless as Jerusalem Stone Sabbia. With its warm ivory hues and delicate fossil markings, this natural limestone gives the bathroom an inviting, lived-in beauty that’s impossible to imitate. Durable, understated, and effortlessly elegant, it’s equally at home in a contemporary retreat or a classic Mediterranean-inspired residence. Available at TileCO. www.tilecodist.com

A green polished floor DID YOU KNOW polished concrete is considered an environmentally green flooring system and is LEED approved? When you polish concrete, you add years of durability and lifespan to your floors, especially in hightraffic areas. It’s also about six to eight times less expensive when compared to a typical oak floor. You can also add dyes designed for concrete polishing to bring color as well as other options such as scoring, creating radial lines, grids, bands, borders, and other designs. Add some floor rugs for color and maybe some modern-style furniture and call it a day. For pricing and more info on polished concrete flooring visit greensideepoxy.com 805-770-5098.

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DESIGN

Timeless elegance BRING A TOUCH of Italian artistry to your patio … or even your dining room, with this stunning 31.5inch outdoor table, handcrafted in the revered Ricco Deruta style. Far from ordinary ceramic, this piece is carved from volcanic stone aggregate and high-fired to achieve a surface harder than granite, making it virtually indestructible and impervious to the elements. Rain, snow, or blazing sun, this heirloom-quality table is built to endure it all with no impact on its vibrant finish. Expert artisans in Italy use centuries-old techniques to create its intricate patterns, offering the beauty of fine ceramics with the brawn to stay outdoors year-round. 31.5-inch Ricco Deruta Volcanic Stone Table | $3,158 (delivery included). Available at Italian Pottery Outlet. www.italianpottery.com

The Art of Stone: Rare Italian Marbles A REMARKABLE SPACE doesn't simply reflect luxury—it is defined by the materials that bring it to life. A new collection of handselected Italian marbles showcases the timeless beauty and artistry of stone sourced from Italy's renowned quarries. From the bold movement of Arabescato and the warm veining of Calacatta Gold to the dramatic richness of Calacatta Viola and the soft, painterly character of Calacatta Monet, each slab offers a unique expression of natural design. Whether featured as a waterfall kitchen island, fireplace surround, statement wall, or custom bath, these one-of-a-kind stones become architectural focal points that are as enduring as they are beautiful. The featured collection is available at Forte Stone in Goleta. www.fortestone.com

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THE ARCHITECTURE OF LIVING

SPACES

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SPACES

LANDSCAPING FOR THE SENSES: WATER IN THE GARDEN By Lisa Cullen GARDEN SHOULD take in all the senses: sight, smell, touch, and sound. I’m particularly fond of the sound of water in a garden; it’s refreshing, calming, and cooling, particularly in summer. There are many types of water elements and many ways to feature water in your garden. Water features can be as elaborate as a koi pond and as simple as a bird bath. A LITTLE FOUNTAIN HISTORY

The word “fountain” comes from the Latin word meaning “spring” or source of water, and throughout history fountains were just that. A source of water for the entire town. In ancient times they relied on gravity to feed water from a natural spring to public spaces where fresh water was then accessible to all. Fountains were an essential part of city architecture. They have long symbolized renewal and sometimes eternal life (Ponce de Leon was supposedly searching for the Fountain of Youth when he landed in St. Augustine Florida in 1513). The gardens of Versailles feature over 50 fountains and spectacular waterfalls. In Spain the Alhambra, a UNESCO World Heritage Site, is famous for its lush gardens and fountains. Built in the 1200s, it is work of art and of engineering. There are countless examples of magnificent water features in historic gardens. Throughout the ages, gardens and garden fountains have been a source of inspiration, awe, and healing for the spirit. It is in the spirit of the ancients that we design gardens today. WHERE TO START

The easiest place to start is with a bird bath. No pumps, no maintenance, just fill it with a hose every few days and you’re good. If you’re after the sound of water, this comes from various sources, fountains, waterfalls, and ponds. The easiest way to achieve the sound of water is a store-bought fountain of some kind. There are so many to choose from. The style of your home and gardens should be considered when shopping and make sure to have the store set it up for you so you can hear the sound it makes. One of my favorites is in the garden of a client of ours who drilled a hole through a very large piece of stone and the water comes up through the top! The birds love it. TUNING YOUR FOUNTAIN

This is important. The water sound should be subtle and gentle. I recently was on a job where the courtyard fountain was so loud we couldn’t hear each other’s conversations, and the owner said every time she came out into her private sanctuary garden it made her want to pee. That is NOT the effect you want. The fix was simple. We adjusted the flow of water and put in water plants to soften the sound and it’s now just perfect. I hope you are inspired to include a water feature in your garden. And if you don’t know where to start, call me. I can help. Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com F O O D —H O M E .C O M

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SPACES

OUTDOOR ELEGANCE THE PASEO PAVER from Angelus Paving Stones is perfect for entryways, walkways, backyard patios, pool decks, and outdoor entertainment areas. Paseo paving stone’s larger footprint, smooth, flat surface, and clean lines are designed to transform your backyard paradise. Combine the Paseo I and II for an intricate ashlar pattern, or for a very large look use the 24-by-24-inch Paseo II by itself. Note: due to its large format, this paver is not intended for driveway use. Available in five stocked colors. For the step, the four-stone combination is a tumbled stone that can be laid in an ashlar pattern. Estate Cobble’s wavy textured top, tumbled finish, and larger size creates a beautiful and natural look. Its weathered surface and casual informality creates a quiet sophistication and is the perfect enhancement for your outdoor space. Available in six stocked colors. This specific image features Adobe-Copper-Mocha Paseo I & II installed in an ashlar pattern. The step is Sand-Stone-Mocha Estate Cobble II with a tumbled texture surface For more info visit www.angeluspavingstones.com

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SPACES

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SPACES

LUXURY SOAK DESIGNED BY architect Britt Jewett of Studio 7 Architecture & Allied Arts, this custom hot tub brings a refined architectural sensibility to outdoor relaxation. A specially engineered stainless-steel framework provides structural strength and a clean, contemporary profile, while an integrated electric drive motor system supports the tub’s mechanical operation. Burmese teak decking wraps the exterior, adding natural warmth and a richly textured contrast to the metal construction. Durable, weather-resistant and beautifully detailed, the finished design feels less like a conventional spa and more like a carefully crafted piece of outdoor furniture. Construction by Projects General Construction, Inc. projectsgc.com 50

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SPACES

CABANA LIVING GIVE YOUR BACKYARD a custom shade space to hang out this summer with a swoop-top cabana. The drapes, both sheer and fabric, can be drawn to fully enclose creating a private outdoor room that features an optional chandelier for lighting. Cabana fabric is fade resistant and is made by Sunbrella. Cabana design and installation is by Van Nuys Awning. The cabana shown is 14’ x 14’ and took one day to install.

www.vannuysawning.com

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F+H GALLERY

RUTH HOAG “Tuileres”

Acrylic, 30” x 40” www.ruthellenhoag.com

SUSAN READ CRONIN Up Periscope:

Dimensions: 8.75 ” H x 5” W x 7 ” D Bronze Limited Edition of 24 www.susanreadcronin.com

CYNTHIA JAMES “Autumn Kiss”

23 ½”h x 30” w, oil on copper www.cjamesfineart.com

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GARDEN NOTES

Backyard vineyards

By Lisa Cullen

SANTA BARBARA COUNTY, its harvest time! The most exciting and busiest time of year. Perhaps the notion of having your own vineyard appeals to your romantic nature. Making wine is one thing, but most winemakers will tell you that growing grapes for wine is an entirely different discipline. These tips are for a backyard vineyard, a hobby vineyard, something done for fun, not a commercial endeavor. The good news is that you don’t need acres and acres to experiment with some planting some wine grapes. In fact, it’s likely best to experiment with a small plot or arbor before replacing your entire landscape with wine grapes.

SOME BASICS

Location is everything: Grapevines do best with full sun and will grow in a variety of soils, but good drainage is vital, their roots tend to grow deep. If roses do well at your site, then grapes may work because they have similar demands of water, sun, and air flow. Planting on a south-facing slope is ideal. Choose varieties wisely: The grape variety you plant will depend on your location. In Santa Barbara, you’ll need to plant grapes that like cooler temperatures. Trellising on an arbor: Trellising is important as grapes are rambling vines, grow well on an arbor, and this way can be grown in very little space. A standard arbor could be established in an 8 x 8-foot area. Larger arbors could be developed as desired. A grape arbor can be built over a patio where you can then place table and chairs and enjoy the shade. Planting: Organic methods are best when you’re eating the fruits of your harvest. It’s essential to add life to the soil with lots of compost. NOTE: It takes about five years of tending before your first harvest, so don’t be in a hurry. You can spend that time learning! Tending the vines: There are many philosophies about pruning and trellising. Fortunately, there’s plenty of time between planting and harvesting to study up. With all of the vineyards in Santa Barbara County, I’m 54

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sure you could work in several (who wouldn’t want a bit of free labor?) to get your hands dirty and learn. Winemaking: Before making wine (remember you have five years), you might consider joining the Central Coast Home Vintner’s Association (www.cchva.org). Based in Santa Maria, the association consists of over 100 home-based wine makers who collaborate, sharing knowledge and expertise, and they have cooperative equipment for crushing, resources for buying grapes, and even can supply corks.

ENJOYING THE FRUITS OF YOUR LABOR

Growing grapes for winemaking is not for the faint of heart. But like any activity requiring know-how and hard work, the rewards are worth it. Gardening is a lifelong passion and when you delve into the art of wine, it bodes for a long-term relationship. Lisa Cullen, landscape designer and organic gardener, owns Montecito Landscape with her husband, Chris. She can be reached at 805.969.3984 or www.montecitolandscape.com F O O D —H O M E .C O M

TRAVEL DESTINATIONS I ESCAPES I ADVENTURE

ROAD TRIP: Sunday night escape to Los Olivos

ATE SUMMER and early fall are my favorite times to visit Los Olivos. The days are still warm, the evenings cool off just enough for outdoor dining, and the vineyards are approaching harvest. Best of all, it’s only about an hour from my home in Carpinteria, making it one of California’s F O O D —H O M E .C O M

By Sue Thomas

easiest overnight getaways. My husband and I have developed a simple routine. We book a Sunday night at the Fess Parker Wine Country Inn, park the car, leave the keys in the room, and don’t think about driving again until it’s time to head home. We’ve also discovered that Sunday nights are the best-kept secret in town. Room rates

are often lower than on weekends, tasting rooms are less crowded, restaurant reservations are easy to get, and the entire town settles into a slower pace. By Monday morning, it feels like you’ve been away for much longer than 24 hours. The Inn couldn’t be more conveniently located. Step outside and nearly everything FOOD + HOME

TRAVEL in Los Olivos is within an easy walk. After checking in, we always start with lunch at The Tavern at Mattei’s. We grab a pair of seats at the beautifully restored bar, one of the highlights of the renovation. The designers wisely preserved its original character, making it feel timeless without sacrificing comfort. Their famous Tavern Smashburger deserves every bit of its reputation, served with crisp hand-cut fries. For me, the perfect pairing isn’t wine, it’s an ice-cold vodka martini with two olives. This part of the routine never gets old. After lunch, our first tasting stop is usually Epiphany Cellars, where Rhône-style wines — from crisp viognier to beautifully balanced syrah and grenache — make for an easy introduction to an afternoon of tasting. Founded more than 25 years ago by Eli Parker, Epiphany has become one of Santa Barbara County’s premier Rhône producers. A second-generation winemaker, Eli has spent decades refining the family’s winemaking program, earning a reputation for elegant, expressive wines that showcase the character of the Santa Ynez Valley. Even if you’re familiar with the Parker name, Epiphany offers a distinctly different tasting experience that’s well worth discovering.

Signature Tavern Smash Burger and Fries.

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Spacious Marcella Suite with in-room fireplace at Fess Parker Wine Country Inn.

Just a five-minute walk away is Storm Wines, one of Los Olivos’ true boutique gems. Owner and winemaker Ernst Storm grew up in South Africa, studied winemaking in Stellenbosch, and founded Storm Wines in 2006 after recognizing the extraordinary potential of Santa Barbara County’s coolclimate vineyards. Nearly 20 years later, his handcrafted pinot noir and chardonnay continue to earn loyal followers for their balance, elegance, and sense of place. Ernst’s hands-on approach and carefully selected vineyard sources are reflected in every bottle, while the relaxed tasting room makes it easy to slow down and enjoy the experience. Before heading back to the Inn, we usually stop at Evan’s Ranch, right in the heart of downtown Los Olivos. The label, created by the Gainey family and named after Dan Gainey’s great-grandfather, showcases fruit grown in the cool-climate Sta. Rita Hills, just a few miles from the Pacific Ocean. Veteran winemaker Jeff LaBard crafts smallproduction chardonnay, pinot noir, and syrah that beautifully express the vineyard’s coastal character. Just as memorable is the tasting experience itself. If you’re fortunate enough to be greeted by Tom DeWalt, take a little F O O D —H O M E .C O M

TRAVEL

Tasting garden at Epiphany Wines.

One of California’s best wine-country experiences is waiting right in our own backyard. extra time. Tom possesses an encyclopedic knowledge of Santa Barbara County wines, vineyards, and the people behind them. Whether you’re curious about vineyard sites, growing conditions, or the differences between local producers, he has a way of making every conversation both informative and enjoyable. We almost always leave having learned something new — and usually with a bottle or two tucked under our arms. One of the pleasures of Los Olivos is simply wandering. Between tastings (there are over 25 choices) we’ll browse galleries, gourmet food shops, olive oil tasting rooms, artisan boutiques, and specialty markets before making our way back to the Inn. An hour relaxing in the courtyard with a glass of wine is the perfect pause before dinner.

Evan’s Ranch.

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Photo credit Bar Le Cote scallops: Sam Elkins @samelkins

DID YOU MISS AN ISSUE?

When evening arrives, Bar Le Côte is usually our first choice. Opened in 2021 by Companion Hospitality, the team behind the Michelin-starred Bell’s in nearby Los Alamos, the restaurant has quickly become one of the Central Coast’s most talked-about dining destinations. Executive chef /co-owner Brad Mathews brings decades of experience to the kitchen, including years working under acclaimed chef David LeFevre before helping develop Morro Bay Oyster Company. His menu reflects that background, celebrating the incredible seafood found just up the coast while drawing inspiration from the seaside taverns of Spain, Portugal, and southern France. Another excellent option is Nella Kitchen & Bar, located inside the Fess Parker Wine Country Inn. Seasonal ingredients, fresh pastas, beautifully prepared meats, and local produce come together in a menu that reflects everything we enjoy about California’s wine country. And when dinner is only a short walk from your room, it’s hard to ask for anything more. One of the best parts of spending the night comes after dinner. There’s no rush, no drive home, and no checking the clock. Just a leisurely stroll back to the Inn for one last drink by the fire before turning in. We often think great getaways require a plane ticket and a passport, but one of California’s best wine-country experiences is waiting right in our own backyard. This late summer … or even better, during the beautiful days of fall, treat yourself to a Sunday night in Los Olivos. More than once, if you like!

Find it in our archive by going to

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TRAVEL

Paradise on Earth Croatia’s splendor does not disappoint By Leslie Andrea Westbrook

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TRAVEL

AWAKEN TO THE delicious sounds of church bells and birdsong. It is my first morning in Dubrovnikx, Croatia, and the stunning view from my hotel room is a rippling, meditative stretch of sapphire blue Adriatic Sea as far as the eye can see, interrupted only by Lokrum, a small, thickly forested island with a craggy rock-lined edge. All feels calm, despite not such calm times in the world. A string of kayakers slice through the water. Over the following days, yachts and occasional cruise ships are also visible in the distance. Fifteen minutes later, a cacophony of bells toll once again, and the birds raise their tune. I’d been roaming around Europe (Spain, Portugal, England) for a month, and decided to tack on five days in this historic Slavic city near the end of my travels. It was a wise decision as I was travel weary and the Hotel Excelsior was the perfect finale. My experiences included the Excelsior’s lovely spa, where I had a great massage and swim in the huge indoor pool). Then there was a day yacht trip around the Elaphiti Islands that included a seaside lunch stop and the chance to combine some history lessons and culture immersions. Also: languishing and enjoying Crotian food and wine. I slumbered most comfortably at Hotel Excelsior, one of 10 delightful properties in Adriatic Luxury Hotels portfolio. The Excelsior is the top-rated hotel in Dubrovnik. It’s no surprise, although I dined and visited a few of their other hotels, which were each uniquely lovely. I likened my Adriatic Ocean-facing room to being aboard a very large, elegant cruise ship, sans seasickness, as the property, like many ALH properties, sits directly on the water’s edge. My room (218) in the “modern wing” had huge sliding glass doors that opened to a deck with glass barriers that allowed for an uninterrupted view of the sea beyond. Exploring the historic walled old town’s shops, cafes, churches, and restaurants, including the old marina restaurant Arsenal for a lovely lunch al fresco, all a short walk from the hotel, I discovered a few atypical souvenirs, thanks to insider tips. I purchased a rich hand-and-face cream made with

FAR LEFT: Gambero Rosso shrimp tartar in a refreshing citrus marinade with “Leccino” olive oil, served with capers berries, samphire and shrimp chips. LEFT: Fruit vendors in the center of the old city of Dubrovnik sell berries at Gundulićeva Poljana, an openair market in Gundulić Square at the bottom of the Jesuit Stairs. Lavender goods, dried figs, homemade brandy, and other wares are also offered daily. F O O D —H O M E .C O M

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local oranges using an ancient recipe, sold from the Franciscan Pharmacy. Operating continuously since its founding in 1317, it is one of the oldest pharmacies in the world. Equally memorable was discovering a gentleman seated behind a tall wooden counter inside a church. Opening a drawer, he revealed fragrant frankincense and beautiful hand-dipped beeswax candles for sale. One day spent sailing aboard a yacht made me yearn for more, at times when the Adriatic is a bit warmer than during my May visit. During a splendid stop on the island of Lopud for a dreamy seafood lunch at Restaurant Dubrovnik, we chose freshly caught fish from a platter. I indulged in lobster! Memorable moments included a local wedding party parading and dancing past with music and flags whipping in the wind. Then there was the famous football (soccer) star and his family boarding their nearby yacht after enjoying a similarly leisurely lunch at the table next to ours. A Sunday was spent visiting a local village, Čilipi, in the Konavle Valley, where folklorico dancers in ethnic costumes and musicians regaled visitors and local families emerging from church. A small museum showcased the beautiful textiles the region is known for. The region’s history is long and complex, from its medieval roots to its years as part of Yugoslavia (1918-1991) through the devastating wars of the 1990s and ultimately to independence in 1991. The country has endured profound change. Today tourism is the main economic engine. Croatians are welcoming, helpful, and appreciative of visitors who support the local economy, even as tourism brings its own challenges. Dubrovnik teems with visitors, but locals told me the town has always attracted travelers from around the world. Among Croatia’s many admirers, playwright George Bernard Shaw famously declared: “If you want to see paradise on Earth, come to Dubrovnik.” My favorite destinations are those that leave me wishing to return. While I felt as though I covered Dubrovnik over a few days, I could easily spend time exploring Split and the countryside and the region’s many islands. The sapphire blue “Mediterranean gem” is paradise, indeed!

Travel Details WHERE TO STAY: Hotel Excelsior Dubrovnik and other properties in the Adriatic Luxury Hotels group, including the charming Supetar Hotel in nearby Cavtat. Be sure to check out the adjacent Villa Argentina, the newest luxury property that should be open by the time you read this! www.adriaticluxuryhotels.com FINE DINING WITH VIEWS: Suton (a favorite at Hotel Kompas), Vapor (Hotel Bellevue); Sensus (Hotel Excelsior). DUBROVNIK PASS: Buy this timed pass for entrance to museums, to walk the famous City Walls that surrounds the UNESCO World Heritage Site city and more. Art lovers will enjoy the Contemporary Museum of Art, just near the Excelsior Hotel. www.dubrovnikpass.com GETTING THERE: United Airlines has seasonal nonstop La GuardiaDubrovnik flights; Flights from LAX with stops in Europe (London, Amsterdam, Munich, Vienna) are available on many carriers. F O O D —H O M E .C O M

GIFT GUIDE

OUT IN THE OPEN

Embrace warm summer days with elegant furniture and accessories. Edited by Jennie Nunn

1. THE ART OF OUTDOOR LIVING: GARDENS FOR ENTERTAINING FAMILY AND FRIENDS BY SCOTT SHRADER, Rizzoli New York, DIANI, dianiboutique.com. 2. HANDMADE HUMMINGBIRD HOUSE, Domecìl, domecil.com.

3. ASHFORD LARGE OUTDOOR SCONCE IN BRASS, Serena & Lily, serenaandlily.com. 4. TUUCI OCEAN MASTER MI VOLAIRE UMBRELLA IN ALUMA TEAK AND NATURAL WITH BLACK TRIM SHADE, Designed by Dougan Clarke for Tuuci, DWR, dwr.com. 5. CASTELLE BERKELEY SLING CHAISE LOUNGE, Hayward’s, haywards1890.com. Photo Credits: Hummingbird House: John Campbell; Book: Lisa Romerein

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GIFT GUIDE

OUTDOOR ACCENTS

Add color and sophistication to any alfresco gathering with fresh décor and functional objects. Edited by Jennie Nunn

1. ROSENDAHL SOFT SPOT CIRCULAR SOLAR LANTERN IN PINE GREEN, Clic, clic.com. 2. BOTANICA FLAMELESS LIGHTERS, Mācher, machershop.com. 3. PRETTY IN PINK CABANA BLOCK PRINT NAPKINS, set of eight, Hudson Grace, hudsongracesf.com.

5. PIET BOON BY HEATSAIL DISC OUTDOOR PATIO HEATER, Home Crush, home-crush.com.

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Photo Credits: Piet Boon: Stefan Ammerlaan

4. LOLL DESIGNS HERE AND THERE DINING CHAIR DESIGNED IN COLLABORATION WITH ARGENTA PARK, DWR, dwr.com.

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DINE OUT LEGEND

YOUR GUIDE TO THE BEST EATS IN SB!

Price: $ = under $20 $$ = $20–$35 $$$ = $36–$50 $$$$ = over $50

Arnoldi’s chicken picata

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ITALIAN Convivo Restaurant & Bar Located at the Santa Barbara Inn, Convivo offers Italian-inspired cuisine with oceanfront views. Enjoy wood-fired pizzas, fresh seafood, and house-made pastas in a romantic setting. $$$ convivorestaurant.com Via Maestra 42 A charming trattoria known for traditional Italian dishes crafted with the finest ingredients. Favorites include the Ravioli Zuccotto, filled with pumpkin and ricotta in a browned butter and sage sauce, and the Tagliatelle alla Bolognese, noted for its rich, comforting flavor. The place is a hit among locals and visitors alike. $$ viamaestra42.com Toma Restaurant & Bar Consistently rated as one of Santa Barbara’s top restaurants, Toma serves Italian-inspired Mediterranean cuisine with a modern twist, emphasizing locally sourced ingredients. $$$ tomarestaurant.com Arnoldi’s Cafe A Santa Barbara tradition since 1939, Arnoldi’s offers authentic Italian dishes in a cozy setting featuring an open-air garden and bocce courts. $$ arnoldis.com Olio e Limone Ristorante Chef Alberto Morello brings authentic Italian cuisine to Santa Barbara, with a particular passion for Sicilian dishes. The restaurant boasts an extensive wine list and elegant ambiance. $$$ olioelimone.com F O O D —H O M E .C O M

Mizza Mizza is a casual eatery in the heart of downtown in The La Arcada Mall. Known for its artisanal pizzas, pastas, and sandwiches, with both dine-in and takeout options, it’s a go-to spot for delicious, high-quality food in a laid-back environment. $$ pizzamizza.com Petrini’s Italian Restaurant Family-owned and operated for over 50 years, Petrini’s serves beloved old-world Italian dishes in a welcoming atmosphere. $$ petrinis.com L’Antica Pizzeria Da Michele Experience the authentic Neapolitan pizza that made this pizzeria famous in Naples, Italy. The Santa Barbara location offers a friendly and comfortable dining experience. $$ damicheleusa.com Tre Lune Ristorante Dedicated to delivering authentic Italian cuisine, Tre Lune pairs its thoughtful menu with a curated wine list and classic cocktails in a refined setting. $$$ trelunesb.com Bettina Located in Montecito, Bettina offers seasonally inspired pizzas and dishes, emphasizing local farmer’s market ingredients and a selection of natural wines. $$ bettinapizzeria.com D’Angelo Bread (AKA D’Angelo Bakery) Locals favorite serving breakfast and lunch featuring freshly baked

DINE OUT European-style breads, including baguettes, ciabatta, brioche loaves, sourdough, pumpernickel, seeded varieties, and more. $$ dangelobakery.com

FRENCH The Black Sheep Experience modernclassic CaliforniaFrench cuisine with locally sourced dishes, a tasting menu, and a full bar in a historic Santa Barbara setting. $$$ blacksheepsb.com

Opal Restaurant shrimp

Bouchon Santa Barbara Bouchon showcases “Wine Country Cuisine,” sourcing fresh, local ingredients to create dishes that pair beautifully with regional wines in a warm, inviting atmosphere. Picked as a top 10 destination in the U.S. A. for food and wine by Wine Spectator Magazine. $$$$ bouchonsanta barbara.com Petit Valentien Offering exquisite French cuisine during the week and Ethiopian brunch on weekends, Petit Valentien provides a unique dining experience in the heart of Santa Barbara. $$ petitvalentien.com

Holdren’s steak and shrimp kebob

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Bar Lou Located in Montecito, Bar Lou serves French-inspired dishes like Santa Barbara Sea Urchin Spaghetti and Beef Bourguignon in a chic, welcoming

environment. $$$ barloumontecito.com Renaud’s Patisserie & Bistro A taste of Paris without the trip to France, Renaud’s offers a delightful selection of French pastries and bistro fare across multiple Santa Barbara locations. $$ renaudsbistro.com

STEAK & SEAFOOD Lucky’s Steakhouse Honoring the classic American steakhouse tradition since 2000, Lucky’s offers USDA Prime steaks, fresh seafood, and a worldclass wine list in Montecito. $$$$ luckys-steakhouse.com Clark’s Oyster Bar A stylish spot known for its fresh oysters and seafood dishes, complemented by a curated selection of wines and cocktails. $$ clarksoysterbar.com The Willows Located at the Chumash Casino Resort, The Willows offers an upscale dining experience with prime steaks and seafood options. You’ll want to be sure to try the 8 oz. A5 Japanese Wagyu Filet as a standout choice. This premium cut is renowned for its unparalleled tenderness and rich marbling, making it a favorite among steak enthusiasts. $$$$ chumashcasino.com

The Stonehouse Set in a historic 19thcentury citrus packing house, The Stonehouse provides an elegant dining experience with regional cuisine and an award-winning wine program. $$$$ stonehouserestaurant.com Rare Society A modern steakhouse offering a variety of cuts and shareable sides, inspired by the retro steakhouses of Frank Sinatra era Las Vegas. $$$$ raresociety.com Holdren’s Steaks & Seafood Known for its classic American steakhouse fare, Holdren’s serves prime cuts and fresh seafood in a comfortable setting. $$$ holdrens.com Chuck’s of Hawaii A long-standing local favorite, Chuck’s offers a casual Hawaiianthemed atmosphere with hearty steaks and seafood. $$ chucksofhawaii.com Tee-Off Restaurant & Lounge A neighborhood staple since 1956, Tee-Off is known for its generous portions of prime rib and classic American dishes. $$ teeoffsb.com Jill’s Place A cozy spot offering comfort food classics, including steaks, burgers, and hearty salads, in a welcoming environment. $$ jillsplacesb.com

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DINE OUT AMERICAN Reunion Kitchen + Drink A modern American eatery serving comfort food favorites with a contemporary twist, alongside craft cocktails. $$ reunionkitchen.net Finney’s Crafthouse A family-friendly gastropub offering a diverse menu of American classics, craft beers, and a lively atmosphere. $$ finneyscrafthouse.com Joe’s Café Since 1928 this historic downtown café has been serving hearty American fare, stiff cocktails and a vibrant locals bar scene. $$ joescafesb.com Harry’s Plaza Café A classic American diner experience, Harry’s is known for its generous portions and nostalgic ambiance. Great drinks, too! $$ harrysplazacafe.com The Lark Located in the vibrant Funk Zone, The Lark offers a shared dining experience with artisanal and seasonal ingredients celebrating the bounty of the Central Coast. $$$$ thelarksb.com

Scarlett Begonia’s Lemon ricotta pancakes

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Crocodile Restaurant & Bar Offering a diverse menu of American and international dishes, Crocodile provides a relaxed dining experience. $$ crocsb.com

Scarlett Begonia A charming spot known for its creative brunch offerings and commitment to seasonal, locally sourced ingredients. Multiple winner of the Santa Barbara Chowder Festival. Winning soup is served on the daily menu. $$ scarlettbegonia.net Intermezzo by Wine Cask A cozy wine bar offering small plates and an extensive selection of local wines in a relaxed setting. Nightly specials offered reflect seasonal local farm fresh picks. Craft cocktails make for a perfect stop in before or after the show in the heart of downtown. $$ intermezzosb.com Jane A family-owned restaurant serving American bistro fare with a focus on fresh, high-quality ingredients. Located two doors down from the historic Arlington Theater on State Street. $$ janesb.com

SPANISH / LATIN Loquita Loquita brings the flavors of Spain to Santa Barbara, offering authentic tapas, wood-fired paella, and a selection of Spanish wines. $$$ loquitasb.com Milk & Honey A cozy lounge offering inventive tapas and

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craft cocktails in a vibrant, intimate setting. $$ milknhoneytapas.com Corazon Cocina Known for its creative Mexican street food, Corazon Cocina offers bold flavors and fresh ingredients in a casual environment. $ corazoncocinasb.com Alcazar Tapas Bar A lively spot on The Mesa serving a variety of Spanish-inspired small plates and an extensive list of wines and sangrias plus a full bar. $$ alcazartapasbar.com Flor de Maiz Flor de Maíz offers Oaxacan-inspired Mexican cuisine with a coastal twist, featuring handmade tortillas and fresh seafood. $$ flordemaizsb.com Gala A modern Latin restaurant offering a fusion of traditional flavors and contemporary culinary techniques. $$$ galasb.com Carlitos Café y Cantina A festive eatery serving Mexican and Latin American dishes with a focus on fresh, local ingredients. Enjoy the vibe on the patio in the heart of The Arts District. Award-winning house margarita is a must try! $$ carlitos.com

portions, and flavorful salsas. $$ los-agaves.com Lilly’s Taqueria A local favorite for street-style tacos, offering a variety of traditional fillings in a no-frills setting. $ lillystacos.com La Playa Azul Café A charming café serving classic Mexican cuisine with an emphasis on seafood dishes. Enjoy on the patio in the heart of the Presidio District. $$ laplayaazulcafe.com

INDIAN Indian Tandoori Kingdom This vibrant downtown spot specializes in traditional North Indian dishes served in a modern, relaxed setting. Known for its authentic spices and generous portions, favorites include samosas, chicken pakora, and lamb curry. $$ indiantandoori kingdom.com Apna Indian Kitchen Located on bustling State Street, Apna delivers bold Indian flavors in a casual, colorful space. Signature dishes like butter chicken, saag paneer, and vindaloo curry make this a go-to for locals and visitors alike. $$ apnasb.com

Namaste Indian Bistro A refined take MEXICAN on Indian cuisine, Namaste Indian Los Agaves Bistro pairs elegant A popular spot known presentation with for its authentic Mexican rich flavors. Popular dishes, generous items include tandoori F O O D —H O M E .C O M

DINE OUT

New nest for Brass Bird by Jeff Miller

RESTAURANT is itself a recipe, with all the ingredients coming together to create a winning dish. In the case of that new dish at 3102 State Street in Santa Barbara, the major ingredients were Sarah and Juan Rodriquez, two Santa Barbara natives who came together to create Brass Bird Coffee & Kitchen. The location itself is some serious spice. The former Mackenzie Market and Yanni’s Greek Deli before that “is an amazing space we always had in our minds,” Sarah said. It was unavoidable because they live just a few blocks away, but it was a challenge. “Basically it was a shell of a building,” Sarah said. From coming up with the design, figuring out parking, dealing with permits, and then construction, it took “all in all, five years from start to finish” for that vision to become reality. That reality is a full slate of coffees and selections of Specialty Drinks such as Honey Lavender Latte, Wellness Drinks such as Golden Milk Latte, and Craft Energy Drinks like Pink Sea Breeze and Berry Neighborly. Food includes breakfast all day (6:30 a.m.-3 p.m.), with offerings running from house-made granola and griddled banana bread to salads and prosciutto pannini. Pastries are created by

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chef Luz Garcia. The coffee is roasted by Beacon in Ventura. And the shop is run by manager Vicky Spencer. “She was the GM in Carpinteria and we brought her here,” Sarah reported. “She has amazing energy. People tell us how kind and thoughtful she is. We’re lucky to have her.” That’s right, the first Brass Bird took flight in Carpinteria in 2022. But the story started well before that. After high school (Dos Pueblos for Sarah, SB High School of Juan) they diverged. Juan has worked in restaurants all over town from Nippers in Montecito to his own place, Julian’s on Milpas. “They’re in his blood,” his wife says. Sarah studied economics in college, became a CPA, and “one day had an epiphany. I didn’t like what I was doing.” Instead, “I spent all my time looking at recipes.” So she quit her job, attended the Culinary Institute of America in New York, came back west and worked in restaurants, including Fresco, then in catering. Eventually, Juan and Sarah married and opened their own restaurant, Teddy’s By the Sea in Carpinteria, named for Sarah’s grandmother, Theodora. The “Brass Bird” name is also linked to Theodora. As noted on the company website, “When trying to create a name for our coffee shop, we wanted to embody a sense of warmth, elegance, family and quality, but choosing a name was so hard. While discussing names and ideas, I glanced over at my late grandmother’s brass birds on our bookshelf.” The keepsakes “have always given me the warm feelings that I wanted the coffee shop to embody. Voila, our name was born.” Judging by the full tables, the new Brass Bird has become a popular roost. “It’s great to see,” Sarah said. With hard work and good luck, “If you open your doors, people will come.” FYI, what’s her favorite menu option? “That’s a tough one, but I love the breakfast sandwich. The way the flavors come together.” Like the recipe for a restaurant.

chicken, lamb kebabs, and creamy chicken tikka masala, served in a sleek downtown setting. $$ namasteindianbistro.us

Bibi Ji 2.0 A modern twist on Indian dining, Bibi Ji 2.0 blends vibrant cuisine with stylish decor and craft beverages. Guests rave about the tandoori chicken, butter chicken, and paneer tikka, all served with bold flair in the heart of downtown. $$$ bibiji2.com

Flavor of India A long-standing local favorite, Flavor of India offers a cozy and inviting atmosphere with a wide selection of classic Indian dishes. Known for its chicken tikka masala, garlic naan, and lunch JAPANESE SUSHI buffet, this family-run eatery focuses on flavor Arigato Sushi and hospitality. $$ A local favorite since flavorofindiasb.com 1985, Arigato Sushi F O O D —H O M E .C O M

DINE OUT BBQ and a variety of traditional Chinese dishes, Ming Dynasty is known for its diverse menu and free delivery service. $ mingdynastysb.com TAP Thai Cuisine While primarily a Thai restaurant, TAP also offers a selection of Chineseinspired dishes. The restaurant is praised for its modern twist on traditional flavors and use of local ingredients. $$ tapthaicuisine.com

SEAFOOD

Bouchon’s signature maple-glazed duck breast and confit of thigh

Playa Azul fish tacos

is renowned for its fresh, high-quality fish and innovative rolls. Signature dishes include the Gold Uni Shot, Rock N Roll, and the Wiki Wiki Roll. The ambiance is lively, with exposed brick walls and a bustling open kitchen. $$$ arigatosb.com Kyoto Japanese Restaurant This family-owned restaurant offers a traditional Japanese dining experience with a menu featuring sushi, F O O D —H O M E .C O M

sashimi, and tempura. The cozy atmosphere and attentive service make it a favorite among locals. $$ kyotosb.com Edomasa Sushi Bar & Restaurant Known for its extensive menu and late-night hours, Edomasa offers a variety of sushi rolls, nigiri, and bento boxes. The casual setting and friendly staff make it a popular spot for both lunch and dinner. $$ edomasasushi.com

Ama Sushi at the Rosewood In celebration of Japan’s Edomame tradition, which celebrates sushi in its purest form, and inspired by the legacy of Japanese free divers, AMA Sushi showcases alwaysfresh ingredients complemented by an extensive selection of wine, sake, and innovative cocktails. $$$$ rosewoodhotels.com

THAI Your Place Thai Restaurant A Santa Barbara staple since 1983, Your Place serves classic Thai dishes such as Tom Yum soup and Green Papaya Salad. The familyrun establishment is celebrated for its authentic flavors and warm hospitality. $$ yourplacethai restaurant.com

Galanga Thai Restaurant Situated on State Street, Galanga offers traditional Thai flavors with dishes like Pad Thai and Panang Curry. The restaurant is known for its fresh ingredients and inviting atmosphere. $$ galangathairestaurant.co

CHINESE Ming Dynasty Santa Barbara Offering an all-youcan-eat Mongolian

Santa Barbara FisHouse Located on Cabrillo Boulevard, Santa Barbara FisHouse offers a diverse menu featuring fresh, locally sourced seafood. Guests can enjoy dishes like lobster mac & cheese and rockfish ceviche while taking in oceanfront views. $$$ fishousesb.com Boathouse at Hendry’s Beach Nestled on the sands of Hendry’s Beach, the Boathouse provides exquisite dining with spectacular ocean vistas. The menu emphasizes fresh seafood, and the restaurant is renowned for its vibrant happy hour. $$$ boathousesb.com Santa Barbara Shellfish Company Established in 1980 on Stearns Wharf, this casual spot began as a buying station for local shellfish. Today, FOOD + HOME

TOP PICKS

Summertime Pours Sink into summer’s carefree moments with these 5 local wines Hana-Lee Sedgwick

SAMsARA Rosé ($39)

OW THAT JUNE Gloom is far behind us, it’s time to settle into the dog days of summer — the season of beach hangs, backyard barbecues, relaxed picnics, and impromptu gatherings that linger into the golden hour. This isn’t the time to overthink tasting notes or break out the fine crystal; it’s a time to keep things simple and casual. Luckily, these Santa Barbara County wines, with their crisp, approachable, and light-hearted characters, seem tailor-made for summer’s easygoing moments — all without sacrificing on quality. 78

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Bright and refreshing with a delightful core of minerality, this easy-drinking rosé from SAMsARA is a 50/50 blend of grenache and mourvèdre. Offering appealing wild strawberry, cherry, and watermelon flavors with a textural backbone, it’s perfect for sipping on its own or enjoying alongside food, from salads and sandwiches to seafood and tacos.

Là-Bas Gnarbonic Gamay Noir ($44)

While winemaker Jesse Cloutier focuses solely on pinot noir for his boutique Sea Creatures label, he plays with other varieties for sister label, Là-Bas. This carbonic gamay is his delightful take on Beaujolais Nouveau, inspired by the Central Coast. Made from biodynamically farmed Los Alamos grapes, it’s light, juicy, and bursting with vibrant red fruit and earthy flavors

that come together seamlessly. Serve it with a chill, then pour it generously at barbecues or patio hangs all season long.

Presqu’ile Aligoté ($36)

While Santa Maria Valley’s Presqu’ile Winery is best known for its cool-climate pinot noir, chardonnay, and syrah, don’t overlook its smaller-production wines, including this aligoté. Light and bright with citrus, apple, honeysuckle, and a streak of saline-like minerality, it brings just the right amount of energy to the season. Keep a bottle chilled for afternoons filled with ceviche and oysters, or simply sip it as a predinner aperitif.

MarBeso Magic Hour ($36)

This blend of vermentino and gruner veltliner from MarBeso channels the spirit of the season — both in color and flavor. From

its sunset-like orange hue to the vibrant notes of citrus, melon, and white flowers, it feels like summer in a glass. Winemaker Colin McNany makes a variety of noteworthy wines for his small family label, but year after year, this one stands out as a crisp, easygoing companion to summer.

Mazette “Mutual Muse” Sauvignon Blanc ($33)

Winemaker Zach Petersen’s sauvignon blanc is crafted from holistically farmed grapes grown in cooler pockets of the Santa Ynez Valley AVA. Naturally fermented in oak with extended lees aging, the wine offers serious textural appeal and depth while maintaining the vibrant freshness one seeks out in sauvignon blanc. With its tropical fruits, lime zest, and distinct mineral edge, it’s a lively and enjoyable bottle made for summer sipping. F O O D —H O M E .C O M

DINE OUT Moby Dick Restaurant & Oyster Bar Located on Stearns Wharf, Moby Dick offers a menu featuring a curated selection of fresh seafood, craft cocktails, and regional wines. The Oyster Bar addition enhances the dining experience with imaginative offerings. $$ mobydicksb.com Broad Street Oyster Company Situated on State Street, Broad Street Oyster Co. is a seafood destination known for classics like fish and chips, clam chowder, and their worldfamous lobster rolls. The venue boasts the largest outdoor patio in Santa Barbara. $$ broadstreetoyster.com

Olioo e Limone pumpkin ravioli

it serves a variety of seafood dishes, including clam linguini and lobster rolls, all prepared with recipes inspired by coastal traditions. $$ shellfishco.com Brophy Bros. A local’s icon in the Santa Barbara Harbor, Brophy Bros. is known for its lively atmosphere and panoramic views. The menu features a range of seafood options, from steamed clams to oysters Rockefeller, complemented by a selection of local wines and cocktails. $$ brophybros.com 80

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Lure Fish House This family-owned restaurant on State Street emphasizes fresh, sustainable seafood sourced from trusted providers. The stylish, airy space offers a menu filled with organic ingredients and artisan cocktails. $$ lurefishhouse.com Bluewater Grill Located in the Funk Zone, Bluewater Grill offers a casual fine dining experience with a focus on sustainable, locally sourced seafood. Guests can enjoy a variety of fish and shellfish dishes,

including oysters, while taking in waterfront views. $$ bluewatergrill.com The Harbor Restaurant An iconic establishment on Stearns Wharf, The Harbor Restaurant provides ocean views from every table. The venue combines elegant dining with a fun bar atmosphere, offering a menu rich in seafood options. $$$ harborsb.com

sustainable seafood in Santa Barbara. The market offers a variety of seafood products and also features a kitchen serving prepared dishes. $ kanaloaseafood.com

Santa Barbara Fish Market Providing the community with fresh local seafood for over 25 years, Santa Barbara Fish Market offers a direct outlet for seafood lovers, chefs, and restaurants. Their Kanaloa mission emphasizes Seafood Market quality For over 30 years, and sustainability. Kanaloa has been a trusted source for fresh, $ sbfish.com

Shoreline Beach Café Located right on Leadbetter Beach, Shoreline Café offers a beachfront dining experience with a menu that includes burgers, seafood, and vegetarian options. It’s an ideal spot to enjoy the beauty of Santa Barbara while savoring a delicious meal. $$ shorelinebeachcafe.com

PIZZA PLACES Lucky Penny Located in the Funk Zone, Lucky Penny offers woodfired pizzas, fresh salads, and a variety of sandwiches in a relaxed atmosphere. With a focus on local ingredients, it’s a great spot for casual dining

and craft cocktails. The Mushroom & Truffle Cheese pizza is a house favorite with its earthy, rich flavor. luckypennysb.com Persona Pizza Persona Pizza is a fast-casual pizzeria offering customizable Neapolitan-style pizzas made in a 90-second wood-fired oven. Known for its quick service and fresh ingredients, it’s a popular choice for both locals and visitors. The Prosciutto & Arugula pizza is a top pick for its balance of salty, peppery, and creamy notes. personapizza.com Olio Pizzeria An upscale Italian pizzeria in Santa Barbara, Olio Pizzeria serves traditional wood-fired pizzas, antipasti, and a curated wine list. With a cozy ambiance and an emphasis on highquality ingredients, it’s the perfect spot for a casual yet refined dining experience. Their Margherita D.O.C. is the quintessential expression of quality and simplicity. oliopizzeria.com Santa Barbara Pizza House A no-frills pizzeria serving generous slices and classic toppings, Santa Barbara Pizza House has been a local favorite for years. Whether you’re grabbing a quick bite or enjoying a latenight snack, it offers reliable, affordable pizza. The Pepperoni F O O D —H O M E .C O M

Pizza by the slice is the top choice for its crispy edges and classic appeal. sbpizzahouse.com Revolver Revolver is a trendy pizzeria serving New York-style pizzas with creative toppings, complemented by a selection of natural wines and craft beers. The cool atmosphere and modern twist on classic pizza make it a must-try in Santa Barbara. Their White Pie with ricotta, garlic, and mozzarella is especially beloved. revolversb.com Rozzi’s Pizza Family-owned Rozzi’s Pizza is known for its hearty, traditional pies made with fresh ingredients. With a friendly atmosphere and a focus on quality,

Harry’s French Toast

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it remains a beloved spot for pizza lovers in the area. The Meat Lovers Pizza is a go-to for those craving bold, savory satisfaction. rozzispizza.com

IRISH Dargan’s Irish Pub & Restaurant Established in 1997, Dargan’s offers a cozy Irish pub experience in downtown Santa Barbara. Known for its traditional Irish fare, including shepherd’s pie and corned beef sliders, the pub also features live Irish music on Thursdays and Saturdays. With a warm ambiance and a selection of Irish whiskeys, it’s a popular spot for both locals and visitors. $$ darganssb.com

GERMAN Dutch Garden Serving classic German food WedSun for lunch and dinner. Happy hour from 3-5pm. $$ 805-453-4556.’ SB Biergarten Casual beer garden serving German bites such as schnitzels and sausages, plus pretzels. $$ sbbiergarten.com

DANISH The Andersen’s Danish Bakery Landmark restaurant & bakery serving Danish cuisine in an ornate, old-world dining room since 1976. $$ andersenssanta barbara.com

THE LAST WORD

The sweltering stupidity of the American summer By Bob Wesley

T’S NINETY-FIVE DEGREES. The neighbor’s dog is panting. The lawn is dead. And somewhere in this great republic, a man in cargo shorts is standing over a Weber grill, sweat pooling in places sweat should not pool, holding a glass of pink wine and informing his brother-in-law that it has notes of crushed river stones. He read this on the back of the bottle. He believes it. The sausages, meanwhile, are on fire. This is what we have come to. A perfectly decent $14 rosé — a wine whose only ambition in life was to be cold and pink and gone by Sunday — has been handed a résumé it never asked for. The catalog writers have been at it again. The wine, they say, offers the ethereal whisper of toasted brioche. It does not. It offers the ethereal whisper of last week’s grocery run. Nobody has ever smelled a croissant in a glass of wine, and the people who claim to are the same people who remember their past lives as handmaidens to Cleopatra, never the laundress, never the donkey. The truth about summer rosé, which I will share at no charge, is that it tastes like cold water that once drowned a raspberry. That’s it. That’s the whole pitch. It is the wine equivalent of a beach read — pleasant, forgettable, and not improved by analysis. You are not supposed to think about it. You are supposed to drink it, sweat a little less, and find your neighbor’s stories about his boat slightly more tolerable than you did an hour ago. This is a noble purpose. It does not require flint. And yet the critics keep at it, like a divorced uncle lumbering along the beach, working a metal detector at low tide. They detect seashells. They detect wild alpine strawberry, which is just regular strawberry with a passport. They will describe a $19 Provençal pink as an intellectual exercise in tension and release. It is a wine. You drink it. There is no exercise. Somewhere a sommelier is weeping into a decanter because somebody, somewhere, served a rosé at 48 degrees instead of 52. Let him weep. The rest of us have steaks to flip. Here is the sensible man’s program for the summer. Buy the wine. Any wine. If it’s pink or white and under twenty bucks and the cashier didn’t wince, you’re fine. Get it cold. Pour it in whatever cup is clean — paper, plastic, a not so collectible 1960s Fred Flinstone glass, doesn’t matter. Drop in an ice cube if you want one. The wine will not file a complaint. The wine has no opinions. The wine is just glad to be out of the bottle. It is hot. The wine is cold. That’s the trick. There is no other trick.

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