Oh my, Miley

Miley Cyrus as Hannah MontanaAuthor’s Note: If only Miley’s parents had read this column when I first published it back in 2008.

Dear Mr. and Mrs. Cyrus,

Dear Mr. and Mrs. Montana,

To the parents of Miley Cyrus (a.k.a. Hannah Montana) or whatever the heck you call yourselves,

You’re breaking my acky breaky heart.

Have you learned nothing from the examples of Dina & Michael Lohan, Lynne & Jamie Spears, or Kathy & Rick Hilton?

For those of us who are parents, this troika provides us with a deliciously devilish opportunity for judgment.

Welcome to the club.

I can’t tell you how many nights I’ve comforted myself with the fact that, no matter no matter how many times I’ve yelled at my son, or laughed insensitively at his mispronunciations of words, or written about them in my column, no matter how grotesque his table manners are or what my other parental failings have been–I can always take comfort in the fact that these people are more irresponsible than I am.

So Tish and Billy Ray, welcome to the elite group of celebrity scandalette parents who make me feel better about myself.

Are you really, honestly, expecting us to believe that you’re so clueless that you didn’t think “Vanity Fair Magazine” might possibly try to take pictures of your daughter that would make her look a little, oh say, slutty? Have you ever seen the magazine before? I’m pretty sure that Annie Leibowitz convinced Caspar Weinberger and Henry Kissinger to pose naked with the globe painted on their butt cheeks. Did you really think your little Miley could resist her charms?

I’m not buying it.

Could you really have thought it was a good idea to let your 15-year-old daughter–who up until recently was greeted by millions of parents with a huge sigh of relief for the simple reason that she was a famous little girl who didn’t leave the house without her underwear–pose topless in a magazine that is known as the holy grail for publicity-hungry stars who want to promote their movies, music projects or television shows in the nude?

Whether you are her parents first or her managers first, it’s time to catch a clue. You can’t blame the photographer, who isn’t exactly known for taking prom pictures. You can’t even blame the evil media empire for this one.

She may be both Hannah and Miley on your TV show, but in real life you can’t have it both ways.

Either the G-rated empire that you and Disney have built around Miley is ready to go PG-13 and we’re all going to have to face up to the fact that your little girl is not so little anymore, or you made a major public relations misstep with the Golden Goose of an empire that, let’s face it, is the only thing keeping Billy Ray from two-stepping onto “Dancing with the C-List.”

So what’s it going to be? In an article in the “New York Times,” a Disney executive is quoted saying, “For Miley Cyrus to be a ‘good girl’ is now a business decision for her. Parents have invested in her godliness. If she violates that trust, she won’t get it back.”

With Miley stumbling off of her squeaky-clean Disney pedestal, are there any Hollywood child stars a parent can trust not to pose topless–or sheet-full–these days?

This is not just any 15-year-old girl we’re talking about. She is just about the only non-animated role model marketed as being “appropriate” and G-rated for little girls–unless you count the American Girl Dolls, and so far, they’re not selling out concert halls and movie theatres like little Miss Montana. (Although I did hear that 1974’s Julie was hooked on Valium and had shacked up with 1764’s Kaya.)

The “Vanity Fair” article author asked Miley point-blank if she felt a lot of pressure with a billion-dollar Disney brand resting on her shoulders. Doesn’t she have to watch herself constantly?

Miley’s response: “Not really. That’s what my parents are for. They’re there to take care of that, and I can just do what I love.”

My point exactly. Somebody needs to be an adult around here and it’s not your 15-year-old daughter.

Originally published in the Santa Barbara Daily Sound on May 2, 2008.

Keeping it Green: Cozy Charm Meets Environmental Friendliness

Photo courtesy Allen Associates

Photo courtesy Allen Associates

Combining cozy quaintness with modern conveniences was the goal when Linda and Jerry Gutterman decided to remodel their 1930’s cottage. As much as they loved the homey feel of their tiny, 1,086 square foot abode, they wanted more room, and used their remodel as an opportunity to create a greener, healthier and more energy efficient living space.

It was important to Linda that they maintain the cottage’s cozy feeling. “I wanted a real cottage feel when you came up the driveway, “ she says.

Located on a cul de sac off of Schoolhouse Road, the cottage has a long and storied history that Linda and Jerry wanted to make sure they preserved. The property, which runs alongside a creek, originally belonged to the family of Burr and Beverly Barker, Linda’s former husband and his sister.

Photo courtesy Allen Associates

Photo courtesy Allen Associates

Their grandfather, William Barker, purchased the five-acre property in 1895 and it became known as Barker Ranch. William had eight children, six sons and two daughters, who lived in the original farmhouse down the street.

“As they grew up he decided to give his children property on the farm so they could build their homes with their spouses when they married,” says Linda. So the property was divided up and Burr’s father Fred built the original cottage with his brothers in 1932.

When Fred and his wife Jeanne passed away in the late 1970s, Burr (then married to Linda) and his sister Beverly inherited the cottage. They bought Beverly’s share and held onto the property.  In 1994 the property was deeded to Linda and she moved into the family cottage.

Four generations of Barker children have played among the oak trees that frame the backyard of the cottage, which butts against the grounds of the 11-acre Casa del Herrero estate. Designed by the area’s premiere architect, George Washington Smith, Casa del Herrero is noted as one of the finest examples of Spanish Colonial Revival architecture, listed in the National Register of Historic Places, and has been in the hands of its original owners, the Steedman family, since it was first constructed more than 75 years ago.

Photo courtesy Allen Associates

Photo courtesy Allen Associates

“What we wanted to achieve with this house remodel is to make it feel like it’s always been here,” Linda says, citing her love and appreciation for the older home styles found in Montecito and the Upper East Side of Santa Barbara.

Both of the Gutterman’s like traditional style homes that feel like they have a history. They have a special affection for the cottage, where Linda took residence in 1994. She married Jerry in 1999. “I married her for her cottage,” he jokes.

“I loved the cottage and I enjoyed living in it very much. It was very cozy because I had added all my touches. But the house was single wall construction, and it was cold. The windows were single glass paned…the nice leaded glass windowpanes that came from the old Parma Estate, and neat windows, classic leaded glass windows … but it was just drafty,” says Linda.

Photo courtesy Allen Associates

Photo courtesy Allen Associates

“They weren’t very energy efficient,” adds Jerry.

“We were burning gas like mad just keeping the house warm,” says Linda.

In addition, the house wasn’t well built. “It wasn’t a home that you could save and remodel. It wasn’t built well enough structurally, because it was built by the kids, by the boys,” she says. Plus, it is located right next to a creek and they had problems with mold and mildew.

“It was almost like it was becoming uninhabitable for health reasons, and so we decided we would build a whole new home. (There was) almost like an underwater lake that was developing under the foundation of the house when you dig down underneath the property,” says Linda.

Jerry explains that the Jell-O-like substance under the house was subsurface water, which had to be excavated in order to rebuild the structure. “We did not want to build over that because we would continue to sustain the same problems,” he says.

Photo courtesy Allen Associates

Photo courtesy Allen Associates

Working with Allen Associates, a local building contractor that specializes in green construction, the Gutterman’s decided to install a French drain system that collects all of the water runoff from the back of property and the roof and then drains it into the streambed for reuse.

While the Gutterman’s decided to remodel in January 2006, they didn’t actually begin demolition until April of that year. They worked with several architects to come up with a design that would preserve the look and feel of the old cottage while using new materials and technological innovations to go from a 1,086 square foot home to 2,900 square feet. Linda’s father, architect John Roberts, did the initial layout and floor plan.

But because we changed our minds so much, “her father fired us,” laughs Jerry. “Her dad does drafting the old-fashioned way with a pencil and eraser, and with the way Linda and I change our minds, until we figure it out, it was a lot of erasing for him.”

“We became known as Mr. and Mrs. Change,” says Linda. The next architect hired was Melvin Hemmer, who unfortunately passed away before the project was completed. Sophie Calvin took over at that point to complete the plans and get the design through all of the necessary approvals.

While the new home is more than twice the size of the original, from the curb it still looks like a small cottage. “We tried to keep the feel of this home from the front when you drive up to be similar to other homes on the street, to keep that same cottage sense and feeling,” says Jerry.

“When you drive up, it doesn’t look nearly as big as it is,” says Linda. “I kind of like the element of surprise. That is really what I enjoy is coming in to a home and seeing the charming little touches.”

Among the charming touches she preserved are the fireplace mantel from the original cottage, which now graces the master bedroom, and the door of the original 1900s farmhouse from Barker Ranch, which is now the entry to a new garden cottage in the backyard.

“That was important to us to try to keep the traditional integrity as best we could,” says Jerry.

There’s always a concern in older neighborhoods when people hear that there’s a new home going up, says Linda. While she understands the need to update older homes, “what I want is for this street to stay charming as it always has been. ”

Some of the biggest updates were in the area of energy efficiency. Improving insulation is one of the easiest and most cost effective ways to improve the energy efficiency of a house, says Allen Associates Green Resources Manager Karen Feeney. In the Gutterman’s case, they used recycled content non-formaldehyde fiberglass insulation in all of the walls.  They also used energy-efficient windows and ceiling fans to improve circulation. An “on-demand” hot water heating system also improved efficiency, as did new Energy Star appliances.

The Gutterman’s selected innovative structural materials for their remodel as well. They used faux stonework for the outside fireplace, which is less expensive and easier to work with because it’s much lighter than real stone. Their backyard deck is a product called EverGrain, made from plastic and recycled wood fibers. This type of decking is extremely low maintenance and not prone to damage from termites or weather.

Linda says she marvels at the many high substitute materials available now instead of wood.

Fire is also a big concern in Montecito, and the Gutterman’s took this into consideration when choosing the EverGrain decking, which is Class A fire-rated, meaning it has a high resistance to fire and a lower probability of combusting during a fire. They also chose to use fiber cement shingle siding manufactured by CertainTeed and a fiber cement roof product called Firefree to address both their environmental and fire safety concerns.

“They were able to achieve both goals, the green goal as well as putting in materials in their home that were not going to be susceptible to fire, so there’s a win win in both areas,” says Feeney.

Their Isokern fireplaces in the living room, the kitchen, and outside on the deck were all designed for energy efficiency. “A lot of times you’ve got your fireplace and three-fourths of the heat is going up. The way that these are designed is that they are much more fuel-efficient and they radiate the heat back out into the rooms so they are more effective,” says Feeney.

In order to improve the air quality and therefore their health, the Gutterman’s—who had custom dining room and office cabinets built by John Willis and purchased their kitchen and bathroom cabinets from Jack’s Kitchens— used formaldehyde-free shelving and cabinet materials, as well as non-toxic sealants, adhesives and oils and zero/no VOC (no emission) paints and coatings throughout the house.

They also installed PEX plumbing, which is made from cross-linked polyethylene. In addition to the cost saving advantage over traditional copper plumbing, this material is more flexible so it doesn’t require welding, it’s more durable under temperature extremes, and there are no chemical byproducts to get into the water supply. “It’s definitely a cost effective green alternative,” says Feeney.

The Gutterman’s were thrilled to be able to move back into their cozy cottage last April, exactly one year and one week after demolition day. They had a hard time picking a favorite room. Jerry says he had a special affection for his office, the bedroom and the living room, while Linda says she loved both the kitchen and the master bathroom, in part because of their beautiful, park-like views, and of course the memories.

“There’s so much memory here of all our family get-togethers under these trees and of all our picnics and all that, so it’s really a very nostalgic thing for us,” says Linda, whose daughters Bryn and Leah now visit often with their own babies.

The structure may be new, but the rumble of the creek, the swish of the trees, and the history of the house still remain.

Originally published in Montecito Magazine, Spring 2008.

 

 

Cocktail Corner: Booze-Infused Popsicles

iStock_000020444626Small-704x400A spirited toast to all things alcoholic! By Leslie Dinaberg

With Labor Day weekend on the horizon, this seems like an ideal time to bring on the adult beverage version of one of my favorite summertime treats: the popsicle.

Not only are booze-infused popsicles delicious, they are just about the easiest cocktail—or simplest dessert—you can make.  A little  juice, a little alcohol (or a lot) and a paper cup … and you’re all set. Here are some of our favorite recipes to try out this weekend:

Sauvignon Blanc-Infused Yellow Peach and Vanilla Ice Pops: Bon Appetit indeed. We give two thumbs up to this yummy recipe from one of our favorite food mags.

Boozy Grapefruit, Basil and Vodka Popsicles: An entertaining video recipe from Jerry James Stone of “Cooking Stoned” (!).

Pimm’s Cup Popsicles: Tennis anyone? This recipe from the beautiful Shutterbean blog will certainly put you in the mood.

Mixed Berry Pinot Pops: This fruity recipe from Refinery29 is chock-full of antioxidant berries, as well as Pinot Noir!

Fennel-Pernod: Leave it to the New York Times to make popsicles sophisticated. This oh-so-refined recipe combines chopped fennel with Pernod or the anise liquor of your choice.

Can’t get enough of these frozen treats? Here’s a whole Pinterest page devoted to Yummy Booze Popsicles!

Cheers!

Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS Magazine.

Leslie Dinaberg

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.”

The Boob Business Boom

Photo by Ambro

Photo by Ambro

The economy may be tanking but there are some bright spots on the horizon–when it comes to new plastic surgery-related products, our cups runneth over.

Love it or loathe it, plastic surgery is here to stay–at least until products like Zoft Breast Enhancement Gum and Max Enhance Natural Breast Enhancement Cream actually work–and a whole cottage industry of related products is developing around the boob business.

There is “My Beautiful Mommy,” an illustrated children’s book written by Florida plastic surgeon Dr. Michael Salzhauer, to help children deal with mom’s new enhancements.

“Mommy, why are those truck drivers ogling you?” is not one of the issues covered in the book.

As reported on “Newsweek’s” website–the book, which features a bright pink cover of a perky-breasted mom sprinkled in stardust, and “blessed” with Barbie’s waist-to-hip ratio, apparently didn’t warrant the dead tree treatment in the eyes of discerning “Newsweek” editors–is the story of a mommy explaining to her child why she’s having the muscle-bound superheroesque Dr. Michael perform plastic surgery. Of course they live happily ever after: mommy winds up “even more” beautiful than before, and her daughter is thrilled.

Why write the book? Plastic surgery is big business–$15 billion big to be exact. According to the American Society of Plastic Surgeons (ASPS? Did they think that through?), breast augmentation was the most popular cosmetic surgery procedure last year, with 348,000 performed (up six percent). I guess it’s no surprise that there’s been an increase in the average bra size from 34B to 36C. Then there are the 148,000 tummy tucks–up one percent from the previous year.

Clearly it’s a growth industry–except of course when it’s a stop the girth industry. Why not jump on the bandwagon?

If you’re plastic and proud, you can show off your enhancements with a University of XXL Plastic Surgery sweatshirt from Opinions R Fun Inc. or a t-shirt that proudly states, “Just got ’em” or “I believe in making mountains of molehills” from CafePress.

Then there’s my personal favorite, Lift Me Up stationery. A Texas woman named Camie Dunbar designs this line of get-well-soon, post-plastic surgery cards. After searching in vain for cards to send to her newly sculpted friends, she decided to fill the void with cards that cover all the basics: face-lifts (I thought you needed a lift. … But it looks like your plastic surgeon already took care of you), liposuction (I thought we could sit around and chew the fat. … But since you just had liposuction that’s probably not a good idea), nose jobs (Your nose looks great! … You picked a good one) and, of course, boob jobs (Congratulations on the twins. … They make a good addition to the family).

These cards are perfect for whenever you care enough to send the very breast. If nothing else, their illustrations of wildly well-endowed stick figures will augment the healing process and bring a smile to the recipients face–unless of course, she had a Botox treatment.

Pop culture is also getting into the act with a host of websites devoted to celebrity plastic surgery speculation. Television shows like “Nip/Tuck,” “Dr. 90210,” “Extreme Makeover,” “A Plastic Surgery Story” and “I Want a Famous Face” and magazines like “Skin Deep,” “New Beauty” and “Elevate” are all devoted to cosmetic surgery. There’s even a brand-new world of plastic slang, like “lipo-lizards,” for people who have had so much surgery that their skin looks reptilian, “kabuki mask,” for a face so expressionless that it looks like a lacquered mask, and “trout pout,” for fishlike, overly plumped-up lips.

And finally there’s the perfect gift item for those of us who are still hoping to age gracefully. With the voo doo doll woman by PlumParty.com, you can transform any bulge or sag just by pushing a pin in the appropriate spot (double chin, pot belly, sagging boobs, etc.). At $22 it’s a bargain worth trying.

Originally published in the Santa Barbara Daily Sound on April 25, 2008.

Cocktail Corner: Loving Limoncellotinis

Limoncellotinis combine Limoncello and Vodka to create a deliciously refreshing cocktail. (courtesy photo)

Limoncellotinis combine Limoncello and Vodka to create a deliciously refreshing cocktail. (courtesy photo)

A spirited toast to all things alcoholic! By Leslie Dinaberg

As we like to say around here, when life gives you lemons … make Limoncello!

An Italian lemon liqueur that is traditionally made from lemon zest steeped in grain alcohol (also known as the deadly Everclear to those of you who went to college frat parties) until the sunny yellow oils are released, then mixed with a simple syrup to create a strong, sweet lemony digestif, Limoncello is delicious all by itself on the rocks and—as I recently discovered—even more deletable when combined with Vodka to create a Limoncellotini.

Although widely available at our local bars and restaurants, I actually traveled to Portland (no, sadly not the Amalfi Coast) to try this refreshing summer sip at the wonderful a Cena Ristorante last week. Talk about a match made in heaven! The Limoncellotini (featuring the restaurant’s house-made Limoncello) paired delightfully well with the house-made Agnolotti pasta, featuring corn and mascarpone raviolini and butter-poached Maine lobster.

My mouth waters just typing those words, that’s how good it was!

Luckily for us, California lobster season is coming up soon, plus we also have the wonderful Ventura Limoncello Company right in our backyard, and plenty of convenient locations stock this regional delicacy, including The Biltmore Four Seasons Resort, Crocodile Restaurant, Maggie’s at State & A, Olio e Limone Ristorante, TOMA and Tydes Restaurant & Bar at the Coral Casino, among others.

If you want to make your own Limoncellotini at home, recipes vary from the simple (combine one part Limoncello with two parts Vodka and shake) to extremely complicated variations involving flavored Vodkas, fresh juices, edible flowers and magic spells. OR here’s a simple video explanation from the Ventura Limoncello Company and Lure Fish House.

Cheers!
Click here for more cocktail corner columns.

Originally published in Santa Barbara SEASONS Magazine.

Leslie Dinaberg

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.”

Leslie Dinaberg Sits Down With Gayle Beebe

Gayle Beebe, courtesy Westmont College

Gayle Beebe, courtesy Westmont College

When Gayle Beebe is inaugurated as the eighth president of Westmont College this weekend, he’ll speak on a subject dear to his heart: Global Education. But prior to that, he spoke to us about life at the college, his family, how he’s adapting to Santa Barbara, and Westmont’s facility upgrades.

LD: How did you end up in Santa Barbara?

GB: Years ago I was a consortium exchange student here … I really liked it and it really gave me a great vision for what my life could be. I never dreamed I would come back in this capacity, but quite a way down the road a position opened up. I was in a presidency at Spring Arbor University in Michigan. … I have always been kind of intrigued with Westmont, so it was just a great opportunity to serve others.

LD: Have you always felt you were called to academia?

GB: You know, not initially. I actually started out in ministry. I went to Princeton Theological Seminary after I was a student here and I was a pastor for five years …then did a dual degree in philosophy of religion and theology and business administration and strategic management at Claremont Graduate University.

… In 1992 I started working with Azusa Pacific University (as dean of the graduate school of theology) … that’s when I starting thinking academics and really enjoyed it a ton and then went from being a dean to being the president of Spring Arbor in 2000 and just enjoyed that kind of work.

LD: It’s interesting hearing about your background because it seems like a perfect fit for where you are now.

GB: Westmont has so many great strengths and first and foremost …it’s been a great experience, wonderful faculty, great students and a strong financial base. We need to strengthen the endowment but it’s strong. It’s a beautiful campus, with phase one construction coming, we’re excited to have an even more beautiful campus, great location, you know every constituent really loves Westmont. The community does, the board of trustees does, the alums do. … It’s just neat.

LD: So you’re in phase one of the construction?

GB: The beginning of that. We’re hoping to start construction this October and you know, there’s been litigation. We have a group that’s opposing us and we’re just working through all of that.

LD: Is it basically a facility upgrade as opposed to an expansion?

GB: We are not allowed to add any students. It is truly an effort to get a state-of-the-art campus. It’ll be marvelous but there is no interest, no conversation about raising the enrollment to above 1,200. I would like to long-term see us strengthen our global program because we have had some really unique distinct global programs and I’d just like to see us build those out more, but in terms of what happens in Montecito, we have 1,200 students.

LD: Assuming the lawsuit gets resolved, what visible changes will we be able to see on campus in the near future?

GB: We would like to get Adams Center for visual arts, our art program and studio. There will be a new chapel, the observatory, and a hall for math and science. Those will be additions. And then we’ll also be adding a dorm. We have a couple hundred students right now in triples and so we want to build an additional dorm so that we can have students housed in more conventional two to a room.

LD: Do all the students live here?

GB: Yes, they do. It’s one of our five planks in the mission statement … That residential piece I think is just so critical, it’s really important that the faculty live near the students so that they can have not just the contact during class but the informal contact with them away from class.

LD: Since you’ve taken over at the college, what’s been your biggest surprise so far?

GB: You know there’s no earth shattering surprises. The biggest surprise has been all of the conditions with phase one construction. I believe there are 116 conditions and it’s the way that they work out with each other. …They didn’t all get negotiated at once; they got negotiated over a seven-year period. I mean it’s a true act of perseverance that we got to this point.

LD: Do you have is there a facilities manager that oversees this?

GB: Yes, Randy Jones is our campus architect. The people who were here, Stan Gaede was the president and Ron Cronk was the VP of Finance. Ron really ran point on this and really shepherded it. Cliff Lundberg, the executive vice president has been deeply involved in it and Cliff is still here, and then my new VP of finance, Doug Jones, has really taken major responsibility for the operation of phase one. Doug came with me from Michigan. He’s just a brilliant, guy, great judgment, really hard worker.

LD: That’s a big project to take on.

GB: It is. We did a ton of building at Spring Arbor, we added 14 new buildings and remodeled 11 others and Doug oversaw all of those.

LD: Other than this the construction, what do you see as your biggest challenge?

GB: Every place has unique challenges and I think that there’s no reason to overreact … I think what we have to do is figure out how we’re going to space this so we have enough time to give us the biggest opportunity of raising the money we need and not for so long that one of the problems with building is you get inflation. If you don’t start building, eventually you lose so much from year to year that you will never catch up.

LD: It sounds like you’re very busy working, but what else do you like to do when you’re not working?

GB: Well I love being with my family, my children and being part of their sports and their academics, along with my wife. We enjoy going to the movies and I enjoy golfing. I enjoy going to the beach. … If I can find an excuse to drive Cabrillo along the beach from downtown I will, because I just love driving even that little stretch of East Beach. It’s just so inspiring.

LD: Is there sort of a first lady role for your wife at Westmont?

GB: There is and she helps and is the presence of the college at different events and on boards and committees. That hasn’t started in a huge way yet, but by the time we were done in Michigan that was a huge part of her job. I know her time here will continue to become more and more committed. It’s been great to have her more available this first year. She does a great job and to my benefit she just loves family and she’s great with people. People just love her and she’s great with them.

LD: If you could pick three adjectives to describe yourself, what would they be?

GB: Energetic, fun loving and determined.

LD: If you could be invisible anywhere in Santa Barbara, where would you go and what would you do?

GB: I would probably go to East Beach and read a book

Vital Stats: Gayle Beebe

Born: Born and raised in Eugene, Oregon.

Family: Wife Pam; children Anna, age 15; Elizabeth (Liz), age 13; and Richard (Ricky), age 9.

Civic Involvement: The Channel Club, Santa Barbara Partners in Education.

Professional Accomplishments: President of Westmont College; former President of Spring Arbor University; former Dean of the graduate school of theology at Azusa Pacific University.

Little Known Fact: “I played the cello for seven years, I also play the piano.”

Originally published in Noozhawk on April 7, 2008

Cocktail Corner: Sama Sama Kitchen

Sama Sama Kitchen (courtesy photo)

Sama Sama Kitchen (courtesy photo)

A spirited toast to all things alcoholic! By Leslie Dinaberg

My Indonesian is a little rusty, but I believe “sama sama” means “together or welcome,” or  (when someone says thank you), “my pleasure.”

Whatever it means, the addition of Sama Sama Kitchen to our downtown neighborhood (1208 State St., 805/965-4566)  is indeed our pleasure, especially now that the bar is open for business. Our Tuesday night sips included the delicious and refreshing Sama Sama cocktail made from bourbon, jasmine sweet tea and lemon, as well as their kicky version of now ubiquitous Moscow Mule, called a Mule Kick and made with Thai Chili, ginger-infused vodka, lime and ginger beer.

Both cocktails were yummy and paired well with the out-of-this world fabulous diver scallop dish on the menu that night. Inspired by Indonesian street food, everything on the menu is gorgeous and interesting and rather exotic. On previous visits I tried the Tempe Tacos (fabulous and flavorful) and the mouth-watering sweet corn fritters (called Perked El) which are unfortunately only on the lunch menu right now. Be sure to check the specials board, as Chef Ryan Simorangkir‘s “test kitchen” is always trying out something new and tasty.

Speaking of new and tasty, my co-workers highly recommend the Sama Sama Kitchen version of Sazerac, made with rye whiskey, Peychaud’s, palm syrup and served in a glass rimmed with herbsaint … so that one is definitely on my wish list for next time.

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

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.”

This column was originally published in Santa Barbara SEASONS Magazine.

Cocktail Corner: Viva la Fiesta!

Paradise Cafe Margarita, courtesy photo

Paradise Cafe Margarita, courtesy photo

A spirited toast to all things alcoholic! By Leslie Dinaberg

Margaritas are part of the DNA of Santa Barbara and—along with buying Cascarones and seeing old friends—one of my favorite ways to celebrate Old Spanish Days. My son was born on July 27, 1999 and once I got over the initial euphoria, the first thing I wanted to do was drink a Margarita. After all it was Fiesta time and that’s how we do it around here.

There are lots of wonderful places to get Margaritas this weekend (and any weekend for that matter). Here are a few of my favorites downtown:

El Paseo Restaurant (813 Anacapa St.) is one of the oldest and best places to celebrate Fiesta, and their El Paseo Margarita, made with Hornitos, Citronage and Grand Marnier always yummy. Rumor has it my late father-in-late was known to drink these out of lovely seniorita’s shoes during particularly lively Fiesta celebrations. I guess we’ll never know, but the legend lives on.

Carlitos Cafe Y Cantina (1324 State St.) also has terrific Margaritas made with fresh juices, not to mention a fun patio for people watching.

You also can’t beat the beautiful Spanish-influenced interiors of Cadiz (509 State St.)  for cocktails, and their Margaritas are sublime.

Paradise Cafe (702 Anacapa St.), as I’ve written before, has simple, straightforward and consistently delicious Paradise Margaritas, poured straight up on the rocks, with Jose Cuervo Gold Tequila.

Casa Blanca, (330 State St.) with its intricate tile work, is one of the most beautiful restaurants in town. Try the Prickly Pear Margarita for special treat, made with El Charro Reposado Tequila, fresh prickly pear and a dash of triple sec, lemonade, fresh squeezed OJ and fresh squeezed lime.

Cielito Restaurant in La Arcada (1114 State St.) has a to-die-for Millionaire Margarita made with Don Julio 1942, Grand Marnier 100-year and fresh lime juice on the rocks but if the $35 price is too steep for you, I also recommend their spectacular Blackberry Margarita, made with Peligroso Blanco, Leopold’s Rocky Mountain Blackberry, fresh lime juice and agave syrup.

With a name like Blue Agave (20 E. Cota St.) it’s no surprise that this place has a long menu of Margaritas. Try the Guava Margarita (Guavarita?) for a delicious fruity variation of the classic.

No matter which direction your taste buds take you, all of these Margaritas taste exactly like a Margarita should: with enough tang to make your lips pucker, enough sweetness to make everyone look prettier and enough Tequila to make your companions smarter, more and wittier, if not downright hilarious.

Via la!

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Originally appeared in Santa Barbara SEASONS Magazine.

Leslie Dinaberg

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.”

Spring Break With Java Boy

Photo by by Belovodchenko Anton

Photo by by Belovodchenko Anton

Ah, that rich, strong aroma of coffee. Its anticipation is the only thing that makes getting out of bed worthwhile most of the time. I understand the attraction to coffee and why some might call it an addiction. I really do. Not that I’m addicted. I can quit anytime I want to. I quit when I was pregnant and I could do it again anytime–if I happened to go crazy and wanted to quit.

But how do you keep coffee away from an eight-year-old boy once he’s had a taste of the good stuff?

It all started so innocently. It was Spring Break, which I suppose is a time when many a vice makes its first appearance. Ah tradition!

We were at a Starbucks somewhere near Hoover Dam when my son asked for a sip of my latte. Why not? I handed it over naively, expecting him to reject it as quickly as he did when he tried tuna casserole, peanut M & M’s or key lime pie. Anticipating that I would have my coffee back immediately, I held out my hand and was dumbfounded when he took a gigantic gulp. He finally came up for air with a huge cat-that-ate-the-canary grin on his face, only to chug the rest of my liter-sized latte down without even taking another breath.

The look on the boy’s face was so buzzed and stupidly proud, for a second I thought I was back at a college frat party, with drunken freshman pledges yelling at each other to “drink, drink, drink.” His telltale milk moustache even looked just like beer foam.

Uh oh. The big red mother’s warning flag went up in my head. Danger zone. This kid–who doesn’t really sleep all that much to begin with–really likes coffee.

This can’t be good.

It definitely wasn’t.

Normally a bit hyper, he spent the next 9 hours in hyper-drive mode, bouncing off the walls–of our car.

This definitely wasn’t good.

He is normally kind of a physical kid, but now he was in hyper-touch mode, constantly hugging and wrestling anyone who came near him. The frat party visions came back again.

This was not good.

Finally the caffeine wore off. We all crashed hard.

For the rest of our trip, every time we came near a java joint we were greeted by pleas of, “Please, can I have a latte?” I have a hard time passing up an opportunity for a coffee fix in the best of circumstances. It didn’t help that on this trip we were guest room hopping and staying in cheap motels, so hubby and I were even more tired and in need of caffeine than usual.

“May I please have a latte?” replaced “Are we there yet?” as the chorus for the soundtrack of our trip.

One morning when we were particularly groggy he managed to order himself a latte at breakfast before my ears perked up. “He’s just kidding,” I said to the big-eyed waitress, who couldn’t wait for a cigarette break to share the story about those crazy kooks from California.

It didn’t help that our friends in Albuquerque allow their children to imbibe in decaf. “May I please have a latte?” now had a companion statement in the reprise. “It’s okay mom. I’ll have a decaf,” The fact that their fifth grade son is the same height as our third grader didn’t seem to deter our child’s desire for the stuff.

I guess I should just be happy he didn’t ask for a sip of my beer.

Originally published in the Santa Barbara Daily Sound on April 8, 2008.

Cocktail Corner: Bacon & Barrels

Seeing the World Through Bacon-Flavored Glasses, photo by Tyler Moselle

Seeing the World Through Bacon-Flavored Glasses, photo by Tyler Moselle

A spirited toast to all things alcoholic! By Leslie Dinaberg

My bacon-phile colleagues and I were living high on the hog last weekend at the first annual Bacon & Barrels Festival at Saarloos + Sons‘ wine field in Los Olivos.

To label this sold-out event decadent would be an understatement. The festivities included creative bacon (and pork) dishes from top Central Coast chefs, bacon-based and bacon-inspired cocktails, wines and beers concocted by mixologists, brewers and wineries, live music and even a pig petting zoo.

Let me just say, they had me at “bacon” (which pop poet Katy Perry so brilliantly called “the meat candy of the world”) but everything at Bacon & Barrels was pretty fabulous. Our very first bite was an amazing crunchy melted cheese and pork sandwich from Ranch & Reata Roadhouse in Santa Ynez. It was exceptional, and that was before my first tipple.

Ranch & Reata's Yummy Pork Sandwich, photo by Tyler Moselle

Ranch & Reata’s Yummy Pork Sandwich, photo by Tyler Moselle

As to the barrel side of things—wine, spirits, beer—there was a lot of good stuff to choose from, including wine from Tercero, Liquid Farm, Casa Dumetz, Tessa Marie, Sunstone, Press Gang Cellars, Buttonwood, Point Concepcion, Alta Maria Vineyards, Refugio Ranch, Consilience, Tre Anelli, Riverbench (which just opened up a new tasting room in the Funk Zone at 137 Anacapa St.), Cold Heaven and of course, our hosts, Saarloos + Sons.

So much bacon goodness to choose from, as Jim Gaffigan says, “Do you want to know how good bacon is? In order to improve other food, they wrap it in bacon.” Indeed! The Ballard Inn & Restaurant, The Willows, Fresco, Georgia’s Smokehouse and Full of Life Flatbread were a just a taste of the yummy bites that were on hand.

But given the heat on Saturday, beer paired especially with all of that porky goodness. The Jefe Del Porko award went to Sides Hardware and Shoes—A Brothers Restaurant, for their bacon burger and peach and bacon panzanella, which was mouth-watering indeed, especially with the pale ale from Figueroa Mountain. The Bruery, Stone Brewing Company, Sierra Nevada, Firestone Walker, Ninkasi Brewing, Central Coast Brewing, The Brewery at Abigaile, Almanac Beer Company, Mendocino Brewing Company and New Belgian Brewing Co. (with a fun “Lips of Faith” series of collaborative beers) were all on hand to wet our whistles.

Hard not to Enjoy Cupcakes when they're covered with bacon! Courtesy photo

Hard not to Enjoy Cupcakes when they’re covered with bacon! Courtesy photo

Try as I did to limit my libations to beer that day, I was unable to resist Root 246‘s amazing bacon-infused Manhattan, garnished with a drunken cherry and served in an ice cube shot glass. Try that with the Stuffed Salted Bacon Maple Cobbler Cupcake from Enjoy Cupcakes (coming soon to the Santa Barbara Public Market) and I guarantee you’ll be in hog heaven. My calendar is already marked for the next festival, July 18-20, 2014.

Cheers!

Click here for more cocktail corner columns.

Leslie Dinaberg

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.”