Music Academy of the West Reaches $17.5 Million FINALE Campaign Goal

A standing ovation for Music Academy of the West! The organization recently achieved a $17.5 million campaign goal, thanks in part to a $4.4 million leadership gift from the Hind Foundation.

Rendering of the Hind Hall Teaching Studio Building, courtesy Music Academy of the West.

Rendering of the Hind Hall Teaching Studio Building, courtesy Music Academy of the West.

The 15-month fundraising effort will provide monies to renovate the historic Marilyn Horne Main House, construct a new Teaching Studio Building, purchase 11 Steinway pianos, endow a long-range instrument fund propelling the institution to All-Steinway piano status in perpetuity and increase the Academy’s recently established maintenance endowment.

The new Teaching Studio Building will be named Hind Hall, commemorating a generous $4.4 million gift from the Hind Foundation that completed the $17.5 million campaign goal. The Hind Foundation’s mission is to fund community-based projects and programs that encourage people to work together to build an enduring legacy for future generations.

“Our philanthropic community has truly embraced our vision to create an extraordinary institution devoted to the next generation of great classically trained musicians. This project enhances our campus to provide our fellows, audiences, faculty, and community partners with world-class facilities for education and performance. We appreciate the Hind Foundation’s generous gift to the Music Academy’s future. They join a dedicated group of contributors who have all helped to make this project possible,” says Scott Reed, Music Academy of the West President and CEO.

Margaret Cafarelli, Academy Board Chair, adds, “We are grateful to our matching gift leaders, Shirley and Seymour Lehrer, who generously contributed a $3 million gift to name the Main House for Marilyn Horne. I would like to thank our Board of Directors, who all participated in the FINALE campaign. The commitment our donors have to our vision has been remarkable, successfully meeting our campaign goal.”

The Marilyn Horne Main House will officially be unveiled at an elegant Opening Night Gala on Saturday, June 4, celebrating the opening of the 2016 Summer School and Festival and honoring Horne, the legendary singer and Director of the Academy’s Voice Program.

The Hind Hall Teaching Studio Building will begin construction immediately following the Academy’s 2016 Summer Festival and will open in June 2017, as a part of the Music Academy of the West’s 70th anniversary celebration.

FINALE Campaign Contributors include: Leslie and Philip Bernstein, Linda and Peter Beuret, John C. Bowen and Shelby C. Bowen Foundation, Sharon and David Bradford, Michele and Arnold Brustin, Margaret Cafarelli and Jan Hill, Jo Ann and Howard Chase, Lynn and Andy Chou, Patricia and Larry Durham, Robert and Mercedes Eichholz Foundation, Margo and Robert Feinberg, Julia and David Geber, Judy and Ernie Getto, Bernie Gondos, Paul Guido and Stephen Blain, Hind Foundation, Jackie Inskeep, Ann Jackson Family Foundation, Michelle Joanou, Irma and Morrie Jurkowitz, Linda and Michael Keston, Shirley and Seymour Lehrer, Lucifer Lighting, Leatrice Luria, Kandy Luria-Budgor and Beno Budgor, Mercedes Millington and Jack Mithun, Margaret Morez, Ronnie Morris and Tim Cardy, Dot and Rick Nelson, Ellen Lehrer Orlando and Tom Orlando, Gamble Parks and Gary Douville, Ellen and John Pillsbury, Scott Reed, Dorothy Roberts, Joan and Jerry Rocco, Regina and Rick Roney, Santa Barbara Foundation, Maryan Schall, Lila Scher, Robin Schutte, Linda Seltzer Yawitz, Anitra and Jack Sheen, Eileen Sheridan and Roger Wilde, Maurice Singer, Stephen Singleton and Christopher Teasley, Mary Lynn and Warren Staley, Glenn Jordan and Michael Stubbs, Perrin Pellegrin and Tim Taylor, Elaine and Bob Toledo, Christopher Toomey, Patricia Toppel, Anne and Michael Towbes, Pam and Terry Valeski, Susie and Hugh Vos, Wade Fund, Patty and Nick Weber, Carolyn and Carl Williams, Pat and Joe Yzurdiaga and Cheryl and Peter Ziegler.

Music Academy of the West’s Summer School and Festival takes place from June 13 to August 6 at the Academy’s scenic Miraflores campus and in venues throughout Santa Barbara. For more information, visit musicacademy.org.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on April 22, 2016.

Cocktail Corner: Getting Fizzy With Sloe Gin

Savage Thorn, courtesy Spirit Works Distillery.

Savage Thorn, courtesy Spirit Works Distillery.

A spirited toast to all things alcoholic! By Leslie Dinaberg

My first introduction to the Sloe Gin Fizz was a few decades ago at a football tailgate party in Berkley, Cal vs. UCLA. I don’t recall whether my Bruins won, but I can still remember my first delectable sip of that frothy and delicious Sloe Gin Fizz. It really is the perfect concoction for day drinking.

Sloe Gin Fizz courtesy Spirit Works Distillery.

Sloe Gin Fizz courtesy Spirit Works Distillery.

Not just for football games, this playful spirit is also great for backyard gatherings, sun soaked brunches and afternoon barbecues when warm days call for refreshing cocktails worthy of sipping all the livelong day. A frothy, tangy, lightly sweet Sloe Gin Fizz just hits the spot for spring.

I recently tried a new Sloe Gin from the all female distilling team at Sebastopol-based Spirit Works Distillery who are crafting the only traditional sloe gin made in the U.S. Unlike many of the syrup-based products associated with sloe gin, each Spirit Works’ batch starts with whole sloe berries, a tiny relative of the plum, which they carefully steep in their handcrafted gin. This vibrantly hued liqueur features both bright berry and citrus notes, combining ripe sweetness with fresh acidity. It’s really quite tasty!

For those who are unfamiliar with this spirit, Sloe Gin gets its flavor from the bittersweet sloe berry, a purplish-colored relative of the plum. The shrub is native to England, where Sloe Gin is very much more popular. Most Sloe Gins are liqueurs or cordials, which contain more sugar per liter than regular spirits.

The gals at Spirit Works Distillery were generous enough to share a few recipes with us, including a really good one for the Sloe Gin Fizz. Enjoy!

Sloe Gin Fizz

2 oz. Spirit Works Sloe Gin

1 oz. lemon juice

.5 oz. simple syrup

Egg white (optional, but recommended)

Soda water 

Combine sloe gin, lemon, simple syrup, and egg white into cocktail shaker and fill with ice. Shake and strain into fizz glass and top with soda water. Release the oils of a lemon peel over the cocktail as a garnish. Discard the lemon peel.

Savage Thorn

Sloe Gin Spritz courtesy Spirit Works Distillery.

Sloe Gin Spritz courtesy Spirit Works Distillery.

1 oz. Spirit Works Sloe Gin

1 oz. Blanco Tequila

.75 oz. fresh lime juice

.5 oz. simple syrup 

Combine sloe gin, tequila, lime juice, and simple syrup into cocktail shaker filled with ice. Shake and strain over ice. Garnish with lime wheel.

Sloe Gin Spritzer

2 oz. Spirit Works Sloe Gin

Soda (Your choice – examples: sparkling lemonade, sparkling grapefruit soda, ginger beer, ginger ale, soda water) 

Pour sloe gin into glass and fill with ice. Top with your favorite soda. Garnish with appropriate citrus twist.

Sloe 75

1 oz Spirit Works Sloe Gin

1 oz fresh lime juice

3/4 oz simple syrup

1 dash Fee’s Old Fashioned Bitters 

dry sparkling wine

Have a champagne flute and chilled sparkling wine ready. In a shaker, combine sloe gin, lime, simple syrup, bitters and ice. Shake and strain into flute, and top with sparkling wine.

Happy spring sipping! Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons Magazine on April 22, 2016.

Editor’s Pick: Santa Barbara Earth Day Festival

Santa Barbara Earth Day Festival by Jessica Roy.

Santa Barbara Earth Day Festival by Jessica Roy.

The longest-running Earth Day celebration in the U.S., Santa Barbara Earth Day Festival (Apr. 16–17) is a weekend of live music, educational speakers, sustainable food and hundreds of exhibitors eager to help you reduce your carbon footprint. This year’s 46th annual festival theme, “One World,” is a reminder that we must work together to keep global warming well below two degrees, the level at which scientists say climate change will have seriously detrimental effects on the human population.

For more information visit sbearthday.org.

—Leslie Dinaberg

This story originally appeared in the Spring 2016 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Que Syrah, Syrah

A spirited toast to all things alcoholic! By Leslie Dinaberg

Fellow Syrah lovers, have we got a seminar for you. As part of the Santa Barbara Vintners Spring Weekend, on April 23, this special tasting seminar throws the spotlight on this dark, delicious, full-bodied grape.

Panel participants (L-R): Chris Hammell, Bien Nacido Vineyard; Pater Stolpman, Stolpman Vineyards; Michael Larner, Larner Vineyard; Mark Horvath, Crawford Family Vineyards; Larry Schaffer, Tercero Wines; Scott Sampler, the Central Coast Group Project; Chad Melville, SAMsARA; and Wendy Thies Sell, Seminar Moderator & Wine Writer (courtesy photos).

Panel participants (L-R): Chris Hammell, Bien Nacido Vineyard; Pater Stolpman, Stolpman Vineyards; Michael Larner, Larner Vineyard; Mark Horvath, Crawford Family Vineyards; Larry Schaffer, Tercero Wines; Scott Sampler, the Central Coast Group Project; Chad Melville, SAMsARA; and Wendy Thies Sell, Seminar Moderator & Wine Writer (courtesy photos).

Featuring an in-depth exploration and tasting of Santa Barbara County Syrah, the panelists are an impressive lot:

Chris Hammell, Vineyard Manager of Bien Nacido Vineyard

Mark Horvath, Owner & Winemaker at Crawford Family Wines

Michael Larner, Owner & Winemaker at Larner Vineyard and Winery

Chad Melville, Owner & Winemaker at SAMsARA

Scott Sampler, Owner & Winemaker at the Central Coast Group Project

Larry Schaffer, Owner & Winemaker at Tercero Wines

Peter Stolpman, Partner at Stolpman Vineyards

Wendy Thies Sell, Seminar Moderator & Wine Writer (& Santa Barbara Seasons contributor)

The Santa Barbara Wine Seminar takes place on Saturday, April 23 from 10 – 11:30 a.m. at the Santa Ynez Valley Marriott, 555 McMurray Rd., Buellton. Tickets are $35 per person and can be purchased here.

Wine Tasting, courtesy Santa Barbara Vintners.

Wine Tasting, courtesy Santa Barbara Vintners.

According to vinepair.com, “A great bonus to drinking Syrah is that due to the high level of tannins present in the wine, Syrah has one of the highest level of health-benefiting antioxidants.” I just like the taste.

I like the music too. Here’s the original Que Sera Sera by Doris Day, as well as an update by Corinne Bailey Rae. Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons Magazine on April 8, 2016.

The Joy of Food: Leela Cyd’s Latest Artful Adventure

By Leslie Dinaberg

Cookbook author and photographer Leela Cyd, in her home kitchen. Photo courtesy Leela Cyd.

Cookbook author and photographer Leela Cyd, in her home kitchen. Photo courtesy Leela Cyd.

Food, fun and friends are, without a doubt, the best ingredients for any kind of gathering, and Leela Cyd’s new book—Food With Friends: The Art of Simple Gatherings—is packed with culinary inspiration, gorgeous photography and mouthwatering recipes.

A former personal chef, Cyd is now an accomplished writer-photographer (and contributor to Seasons) and runs the video production company, David Lee Studios, with her husband, David Kilpatrick, in addition to completing numerous editorial assignments and photographing other people’s cookbooks—but this is the first book of her own.

“It’s been a dream since I was a kid. I was always reading cookbooks before I went to bed and pouring over books,” she enthuses. “Food is the thing I daydream about. When I’m on my bike, I’m like, ‘ooh there’s lavender. I should pick that and then I’ll cook the leaves and then I have lemons and I’ll definitely make a shortbread later with the lavender,’” she laughs. “That’s just the way that I got wired.”

Still, when approached by a book agent, Cyd mulled over the proposal for a long time. “I wanted to do something about how I cook, which is about simple food that has something special. It’s just one yummy little bite, a moment of joy and pleasure, which, fortunately, with food you have to do a few times a day, until I create a moment that’s happy and beautiful, it’s a real treasure. Nothing in the book is hard to make. I don’t know how to cook really fussy food. Everything is imperfect and beautiful that way. It’s about the company you keep.”

She continues, “The way to be communal is to feed people and be fed, and it’s even more important now, at this time when we’re so fractured and so outwardly connected but not always really connecting. …Plus, I love that it’s still a beautiful object in this technological age, a cookbook is still a relevant, beautiful thing. …It just warms my heart to no end that this will live and breathe and hopefully be sloppy with sauce in someone’s kitchen.”

Leela Cyd (LeelaCyd.com) will sign copies of Food With Friends: The Art of Simple Gatherings on Apr. 16, from 4–6 p.m. at Potek Winery, 406 E. Haley St.

Sugar Cookies With Edible Flowers, photo by Leela Cyd.

Sugar Cookies With Edible Flowers, photo by Leela Cyd.

From Food with Friends: The Art of Simple Gatherings by Leela Cyd
SUGAR COOKIES WITH EDIBLE FLOWERS
Makes about 3 dozen 2-inch cookies.

COOKIES
2 tablespoons crème fraîche
2 sticks (½ pound) unsalted butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
1 large egg
3 cups all-purpose flour, plus more for the work surface and rolling pin
2 teaspoons baking powder
½ teaspoon fine sea salt
1 teaspoon grated lemon zest

CANDIED FLOWERS
3 to 4 dozen organic, untreated, edible blossoms (pansies, dianthus, rose petals, calendula, chrysanthemum, lavender, cosmos, or echinacea are all good options)
1 large pasteurized egg white, lightly beaten
¼ cup turbinado sugar

These flower cookies are one of the charming desserts I hold dearest. They remind me of something Lewis Carroll’s Alice might encounter, long after she falls down the rabbit hole into Wonderland. Pansies, sugar and butter are happy companions—their collective flavor sings and their beauty bewitches. I sometimes make them just for me, to add sparkle and delight to my afternoon tea ritual. When friends come over and these darlings appear, squeals and gasps abound.

PREPARE THE COOKIES: In the bowl of an electric stand mixer fitted with the paddle attachment, beat together the crème fraîche, butter and powdered sugar until light and fluffy. Mix in the vanilla and egg until combined.

In a medium bowl, sift together the flour, baking powder and salt. Add the flour mixture and lemon zest to the butter mixture and beat until evenly incorporated.

On a floured work surface, shape the dough into two 5-inch round disks, wrap tightly in plastic wrap or parchment, and refrigerate for at least 1 hour or up to 3 days. (Alternatively, you can freeze the disks, wrapped tightly in plastic wrap and foil, for up to 1 month. Thaw in the fridge for a day before using.)

Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Remove the dough from the refrigerator and let it rest on the counter for 5 minutes.

Dust a work surface and rolling pin with flour. Give the disks a few whacks with the rolling pin to soften them slightly. Roll out the dough to a ¼-inch thickness. Working quickly so the dough won’t soften too much, use cookie cutters to punch out whatever shapes you like. Transfer the cookies to the prepared sheets, rerolling the dough scraps as you go to cut out more cookies.

Bake the cookies for 9 minutes, until the cookies are set but still pale and underdone. Transfer to a wire rack to cool slightly. Leave the oven on and set the lined baking sheets aside.

CREATE THE CANDIED FLOWERS: Set up a work station. Gather your edible flowers together. Place the egg white in a small bowl and the turbinado sugar in a second small bowl. Set out a small paintbrush. Gently dunk a flower in the egg white, taking care to get egg white in between the petals for an even pressing, then press the flower into the cookie. The delicate petals may curl up, but smooth them down with your finger. When the flower is as flat as possible, use the paintbrush to brush a thin coating of additional egg white over the entire surface of the cookie. Sprinkle with a generous pinch of the turbinado sugar. Transfer the flower-topped cookies back to the baking sheets as you work.

Return the cookies to the oven and bake for 7 to 8 minutes, until the edges of the cookies are golden. Transfer to a wire rack to cool.

Note: Make sure to purchase edible, untreated, organic flowers for this, or grow your own. Keep in mind, the colors of the flowers you select will darken, as you bake them, giving an antique color effect.

This story originally appeared in the Spring 2016 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Goodbar Grooviness

The Goodbar, courtesy photo.

The Goodbar, courtesy photo.

A spirited toast to all things alcoholic! By Leslie Dinaberg

Goodbar, the Goodland Hotel’s super cool lounge, is shaking things this spring.  Here’s what they have going on:

Spirited Flight Night Mondays

Branch out of your comfort zone and try something new! Guests get 20% off all flights on Monday nights. Try the Numero Uno featuring Partida Blanco, Herradura Reposado, and El Tesoro Anejo, or The Connoisseur with Pierre‎ Ferrand 1840, Park VS,  and Remy VSOP.

Weekly Good Hour

Every Monday – Friday from 4 – 7 p.m., snag discounts on small bites, like Charred Shishito Peppers or Chicken Wings, and beverage offerings like the House Margarita, Daiquiri and Bee’s Knees for $7. Happy Hour is also available at Outpost.

Trivia Night Wednesdays

Bring out your A game every Wednesday during Trivia Night. The lounge’s billiards table and backgammon boards will also be available for those looking to get in the game. Trivia starts at 7 p.m.

Blur The Line Thursdays

Grab a cocktail from the bar and listen to a variety of live musicians on the verge of greatness. Music starts at 7 p.m.

Industry Night Sundays

Every Sunday from 5 p.m. to close, all industry patrons can enjoy 20% off their bill with business card. And there’s also yummy Sunday Ramen Night at Outpost.

Goodbar at the Goodland is located at 5650 Calle Real, Goleta, www.outpostsb.com. Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

When she’s not busy working as the editor of Santa Barbara SEASONS, Cocktail Corner author Leslie Dinaberg writes magazine articles, newspaper columns and grocery lists. When it comes to cocktails, Leslie considers herself a “goal-oriented drinker.”

Originally published in Santa Barbara Seasons Magazine on April 1, 2016.

Wine Cask Hosts Fundraising Dinner for SBCC Culinary Arts Students

A Santa Barbara City College Culinary Student Chopping in Kitchen, courtesy photo.

A Santa Barbara City College Culinary Student Chopping in Kitchen, courtesy photo.

Here’s a great way to support future chefs while enjoying a delicious meal, Wine Cask hosts a fundraising dinner on Monday, April 11 at 6 p.m. to benefit Santa Barbara City College Culinary Arts students. Proceeds from the evening will provide an opportunity for students to travel to Madrid, Spain this summer with the SBCC Study Abroad program.

While in Spain, students will explore the cuisine and culture of Spain and Portugal, going to neighborhood markets, tasting artisanal chocolate confections, observing butchers, bakers, and sausage makers, and visiting wineries, olive oil mills, and farms.

“Being creative in the kitchen is more than being technically talented,” says School of Culinary Arts and Hotel Management Department Chair Randy Bublitz. “The experience of visiting other countries and delving into their cuisines is invaluable for laying the groundwork in developing a chef’s creativity.”

“Study abroad is not only an incredible experience that opens eyes and doors but a bona fide learning experience,” says Wine Cask Co-Owner Mitchell Sjerven. “This is especially true in the field of culinary arts, as chefs are constantly challenged to understand regional cuisines, keep up on global food trends, and learn new techniques. Going to Spain and Portugal will provide an incredible opportunity for students to expand their knowledge base while undoubtedly gaining much appreciated creative inspiration during their time on the Iberian Peninsula.”

With many students facing educational expenses such as tuition and materials, financing a study abroad trip may be beyond reach. Guests attending the fundraising dinner will provide great assistance to much deserving SBCC students who otherwise would not be able to afford this once-in-a-lifetime experience. “Santa Barbara restaurants in particular enjoy the immediate rewards of SBCC culinary arts graduates,” says Sjerven. “But, really, the entire community benefits from this successful program provided by one of the top community colleges in the nation.”

Support future chefs, and enjoy a multi-course dinner in the Gold Room of Wine Cask (813 Anacapa St.). The meal will be prepared by SBCC faculty chefs, SBCC culinary students, and Wine Cask Chef David Rosner.

The SBCC Foundation will be taking reservations for the event. To purchase tickets ($150 per person), please call 805/730-4401 or click here.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on March 30, 2016.

Partnership for Excellence Conference Addresses Benefits of Mindful Practices

 

Partnership for ExcellenceThe 23rd Annual Partnership for Excellence Conference—the premiere forum for social sector leaders in Santa Barbara County—takes place on Tuesday, April 12, from 9 a.m. to 6 p.m. at The Fess Parker Doubletree Resort, 633 E. Cabrillo Blvd.

Founded by the Foundation Roundtable, the Partnership for Excellence Conference is a vital event that convenes a forum for funders and nonprofit leaders from the philanthropic sector to learn, share and network together —building connections and exploring ideas, strategies, and skills that can enhance our organizations, our work, and our communities.

The conference theme for this year is Mindful Leadership: Strengthening Focus and Purpose. Cultivating mindfulness in social organizations can unlock human potential, creating increased clarity of purpose in individual leadership and greater well-being in communities served. More than 500 attendees from Santa Barbara County’s philanthropic sector will gain insights into mindfulness practices being adopted by leaders, businesses, organizations and educational programs such as Stanford and Harvard, the top two business schools in the world.

This is the single largest annual gathering on the Central Coast convening regional foundations, nonprofit organizations, board members and community/business volunteers.

The keynote speaker is Leah Weiss Ph.D., who will present her research confirming that organizations and businesses are looking to leverage the benefits of mindfulness practices. Weiss’ interactive keynote will explore the science and practices of mindfulness and purpose along with actionable frameworks and practical, evidence-based tools for individuals and organizations in our community to generate deeper impact and personal satisfaction in their work.

“We are excited to bring this program to our community at a time when the scientific study of mindfulness is expanding. According to Dr. Weiss, the latest studies show that mindfulness improves work-related capacities such as focus, emotion management, memory, learning, decision making, and creativity.  For a sector in which dedicated leaders often experience overload, this conference will provide practical tools and peer-to-peer networking that will benefit many organizations,” says Palmer Jackson, Conference Chair and Executive Director, Ann Jackson Family Foundation.

For more information about the conference and registration information, click here.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on March 29, 2016.

Stone Soup at Arts Fund

StoneSoup11x17posterMost people have heard the story of Stone Soup, where “weary travelers enter town with nothing in their pockets and hunger in their bellies, but their pleas to local residents for food are rejected. Undeterred, they fill their pot with water and submerge a purported “magic” stone into it to attract the attention of the residents. The curious townsfolk are allowed to join the feast, but must contribute ingredients to supplement the dish. Before long, as residents bring food from their stores, a hearty soup has been created, and all are well fed and nourished.”

This age-old folk tale involves creative thinking, a con job and community sharing with disparate items brought together to create something for all to enjoy. The same is true of The Can(n)on Art Studios and the five studio mates— Elizabeth Folk, Rafael Gaete, Kimberly Hahn, Marco Pinter and James Van Arsdale—who created the work on view in this exhibition.

Established in 2010, The Can(n)on Art Studios in Goleta provides an affordable, open-floor-plan studios for local artists and a community-minded workspace. Periodically, the Can(n)on showcases guest artists, lectures, and open studios. Though there is this collective aspect to The Can(n)on, each artist produces unique work in diverse media, styles and conceptual frameworks that engage in the contemporary art dialogue. The show will include Folk’s video and sculptural work, Gaete’s abstract oil painting, Hahn’s photographic and Pinter’s interactive installations, and Van Arsdale’s mixed-media works and opening night sound/music performance. This exhibition features the work of active artists involved in the Santa Barbara contemporary art scene.

A public reception will be held at the Arts Fund Gallery (205-C Santa Barbara St.) on Friday, April 1 from 5-8 p.m. during the Funk Zone Art Walk, with a special performance by Heavy Cosmic Kinetic. The exhibition will be on view until May 21. Regular gallery hours are Wednesday-Sunday from noon-5 p.m. The exhibition is free and open to the public.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on March 29, 2016.