Style File: Think Pink For Breast Cancer Awareness Month

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lemongrass love by jane iredale October is Breast Cancer Awareness month, which not only helps build awareness about this terrible disease, it also brings a flurry of mostly pink products, specially formulated to help the cause.

One of my favorites is actually not pink: Jane Iredale‘s new limited edition Lemongrass Love Hydration Spray. Produced in collaboration with Living Beyond Breast Cancer, Lemongrass Love is a 100% natural, 30% organic aromatherapy facial spritz that conditions and protects all skin types while leaving skin looking smooth and revitalized. Not only is a pleasant, refreshing way to cool off and condition your skin, 100% of the profits (not just proceeds) from the sales of Lemongrass Love will be donated to Living Beyond Breast Cancer, a national education and support organization whose mission is to connect people with trusted breast cancer information and a community of support.Charity wrap scarve

The Charity Wrap’s scarves are another great way to do good and look stylish when your outfit calls for a little extra touch of beauty. Made of 100% Viscose, they are long (33” wide x 35” long) and great for layering. Ind addition, The Charity Wrap is offering 20% off with the code fightforpink when you make a purchase through them. 

Mixed ChicksOne my favorite hair products, Mixed Chicks, has a great promotion going on this month. Every year, Mixed Chicks uses pink caps on their leave-in conditioner and for the month of October. One dollar from each sale of leave-in conditioner at mixedchicks.net goes to Save the Ta’Ta’s. 

Another great hair product, Oribe Dry Texturizing Spray, offers a limited edition pink design was created in partnership with the National Breast Cancer Foundation, Inc. Oribe dry texturizing sprayAn alternative to dry shampoo, this invisible dry hair spray builds incredible volume and texture and supports the National Breast Cancer Foundation to increase breast cancer awareness for women across the country.

Want to commemorate your breast cancer recovery date or the date of someone you love with a special memento? During Breast Cancer Awareness Month this October, Not Just Any Old Day mark your special cancerversary date with pride and gratitude on a stylish Calendar Key Pendant that features a pink ribbon charm and a Swarovski crystal. Not Just Any Old Day donates a portion of all proceeds to the American Cancer Society.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons on October 6, 2016.

Angel Oak at the Bacara

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The bar at Bacara Resort & Spa's new fine dining restaurant, Angel Oak, courtesy photo.

The bar at Bacara Resort & Spa’s new fine dining restaurant, Angel Oak, courtesy photo.

Angel Oak, which recently opened at Bacara Resort & Spa, is a heavenly new addition to the local fine dining scene.

First of all, the restaurant is beautiful. The open-air design takes full advantage of the oceanfront views, with each of the 162 seats from the dining room and bar ensured a view of the Pacific Ocean. The dark wood and earth-toned accents of restaurant are dramatic and unique and include a hand-carved granite podium, exotic Chamcha wood table, hand-blown chandeliers, and an Amazonite bar that serves as a focal point and anchor in the dining room. And of course, the ocean view from the outdoor dining terrace can’t be beat.

Starters at Angel Oak include, clockwise from top left, American Wagyu Beef Tatki, Dungeness Crab Cake and Beef Tartare. Photo by Leslie Dinaberg.

Starters at Angel Oak include, clockwise from top left, American Wagyu Beef Tatki, Dungeness Crab Cake and Beef Tartare. Photo by Leslie Dinaberg.

The bar is also top notch. A List Mixologist Cassie Hesse spearheads the cocktail program, which includes hip takes on time-honored classics such as the Manhattan’s Angel with High West Rendevous Rye, Sweet Vermouth, and Bitters; Our Signature Daiquiri No 6 with Denizen, Lime, Sugar and Absinthe; and the very impressive Smoke on the Water, a cherry wood smoked spirit forward cocktail served tableside. 

Angel Oak’s wine and spirits program features a curated selection of Old and New World wines housed inside the restaurant’s 12,000-bottle cellar. The expansive cellar is climate controlled to ensure quality, doubling as an impressive event space for up to 40 seated guests. If you ever get invited to an event there, don’t miss it! 

Angel Oak's local fish ravioli, bouillabaisse broth, sardines and basil foam, courtesy photo.

Angel Oak’s local fish ravioli, bouillabaisse broth, sardines and basil foam, courtesy photo.

Then there’s the food, the absolutely mouthwatering food. Executive Chef Vincent Lesage says, “the inspiration behind the menu was to reimagine the ordinary, what you classically see in a steakhouse with a twist. We wanted to showcase the best of seasonal ingredients and preparing every single one of them with an element of surprise.”

He’s definitely succeeded. The Angel Oak menu celebrates the theme of duality, showcasing traditionally robust steakhouse offerings juxtaposed alongside refined seafood dishes, all crafted with Lesage’s classically-trained and deft hand.

Angel Oak's Dry Aged New York steak with shaved black truffle, brown butter. Photo by Leslie Dinaberg.

Angel Oak’s Dry Aged New York steak with shaved black truffle, brown butter. Photo by Leslie Dinaberg.

We tried a variety of dishes, all delicious. Some of the highlights:

Market Seafood, poached Maine lobster, daily selection of oysters, split king crab legs, boiled jumbo shrimp, fresh lump crab ceviche, house cocktail sauce, signature mignonette, lemon caviar

Kobe Beef Tataki, soy-cured melon, yuzu, puffed rice

Angel Oak Dry Aged New York (12 oz.), shaved black truffle, brown butter

Dungeness Crab Cake, pan seared, local citrus sabayon, lobster claw

Beef Tartare, potato crisp, black garlic, egg yolk spinach

Pan Seared Jumbo Scallops, brown butter puree, pickled cauliflower

For dessert, Pastry Chef Brooke Martin’s Warm Dark Chocolate Molten with malt ganache, almond nougatine, and a bailey’s milkshake; and Cinnamon Apple Cobbler with hazelnut feuilletine crunch and vanilla ice cream, were both amazing. 

Angel Oak's Warm Chocolate Molten, photo by Leslie Dinaberg.

Angel Oak’s Warm Chocolate Molten, photo by Leslie Dinaberg.

Angel Oak is open for dinner from 5–10 p.m. seven days a week. For more information or to make reservations, visit angeloaksb.com. 

Angel Oak's Heirloom tomato salad from Elwood farm, courtesy photo.

Angel Oak’s Heirloom tomato salad from Elwood farm, courtesy photo.

Angel Oak's Pan Seared Jumbo Scallops, photo by Leslie Dinaberg.

Angel Oak’s Pan Seared Jumbo Scallops, photo by Leslie Dinaberg.

Angel Oak's Halibut Crudo, chili oil, nuoc nam, mint & cilantro, courtesy photo.

Angel Oak’s Halibut Crudo, chili oil, nuoc nam, mint & cilantro, courtesy photo.

Angel Oak's Cinnamon Apple Cobbler, photo by Leslie Dinaberg.

Angel Oak’s Cinnamon Apple Cobbler, photo by Leslie Dinaberg.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on October 3, 2016.

Style File: The Wonder of Wunderbrow

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Wunderbrow Eyebrows are the one thing  you can get into shape without exercising, but that doesn’t mean they’re without their own challenges. After trying dozens of shaping and shading products, I’ve finally found something unique: WUNDERBROW semi-permanent eyebrows.

This is a safe, one-step solution to eyebrow shaping with origins in the United Kingdom.  Formulated with “Permafix Gel Technology” and Hair Fiber Complex,  WUNDERBROW creates a perfect set of brows in less than minutes. Instead of just a wand of color, color and fibers are fused together to create a natural look that lasts up to 72 hours.

They are water resistant with impressive staying power. You simply apply the product (the wand is similar to mascara) to clean, dry brows in the direction of hair growth. You can just fill in sparse spots with feathery strokes or apply over the entire brow for a more defined look. WUNDERBROW is designed to remain in place until you are ready to remove.

For more information, visit WUNDER2.com.

—Leslie Dinaberg

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

A Day Away: Palm Springs

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The pool at the Hyatt Palm Springs, photo by Hayley Danner.

The pool at the Hyatt Palm Springs, photo by Hayley Danner.

By Leslie Dinaberg

A recent quest to experience “two sides of the desert” has convinced me that the Palm Springs area has something for just about everyone to enjoy.

I began my adventure in the heart of the city at Hyatt Palm Springs (285 N. Palm Canyon Dr., Palm Springs, 760/322-9000, palmsprings.hyatt.com), where I stayed in a plush suite overlooking the golf course, within walking distance of many downtown hot spots. Actually, the Hyatt itself is a hot spot, with a lively and creative bar scene both inside at the SHARE Small Plate Bistro & Wine Lounge and outside at the Hoodoo Outdoor Cocktail Garden, which features live music and fabulous people watching.

Dinner our first evening was at the recently renovated Mr. Lyons (233 E. Palm Canyon Dr., Palm Springs, 760/327-1551, mrlyonsps.com), a local institution for more than 70 years. Evoking the Hollywood glamour of yesteryear, this fine dining steakhouse features black and white marble, wood, brass, leather and velvet interiors, along with a menu that carnivores will adore.

Brunch the next day was at the charmingly eclectic Eight4Nine Restaurant and Lounge (849 N. Palm Canyon Dr., Palm Springs, 760/325-8490, eight4nine.com). Located in the vibrant Uptown Design District in what used to be the Palm Springs post office, the restaurant features loads of white with brilliant pops of color and whimsical decor. Every bite was delicious—we’ll definitely return next time for dinner and to sample the inventive cocktail menu.

Hyatt Regency Indian Wells Golf Course, courtesy photo.

Hyatt Regency Indian Wells Golf Course, courtesy photo.

Our stomachs sated, it was time to head to the other side of the desert. Hyatt Regency Indian Wells (44600 Indian Wells Ln., Indian Wells, 760/776-1234, indianwells.regency.hyatt.com) is a mere 25-minute drive, but this luxurious resort is a world away from the bustling downtown area. Located on 45 acres of lush gardens, this beautiful property has seven pools, golf, tennis, a spa, a salon and much more. Our spacious room once again overlooked the golf course, a pleasing site, even for those of us who don’t play.

Instead, I visited the resort’s Agua Serena Spa. It’s a blissful place, and treatments include the use of a relaxation room, eucalyptus steam room, dry sauna, Jacuzzi and a reflection patio, where the sounds of dancing waters wash all of your worries away.

I could have happily stayed in the spa for several more hours, but, instead, I dressed for a fabulous private dinner that included a sampling of many dishes from the Hyatt’s romantic Lantana restaurant. Executive Chef Chris Mitchum talked us through an inspired spread that highlighted local ingredients from Coachella Valley.

Then it was on to Indian Wells Tennis Garden (78-200 Miles Ave., Indian Wells, 760/200-8400, iwtg.net) for an impressive behind-the-scenes tour that included a look inside two center court stadiums, the international pressroom and owner Larry Ellison’s private Nobu Restaurant, which is only open once a year during the annual BNP Paribas Open every spring. We also met vivacious singer Mindi Abair, who headlined that evening’s Desert Lexus Jazz Festival, along with Brian Culbertson and the Boneshakers. Not only is this a great venue for tennis, but it’s a wonderful spot to listen to music under the stars.

The Palm Springs Aerial Tram, courtesy photo.

The Palm Springs Aerial Tram, courtesy photo.

Although I had been to Palm Springs many times in the past, this trip was my first time on Palm Springs Aerial Tramway (1 Tram Way Rd., Palm Springs, 888/515-8726, pstramway.com). What an amazing, majestic capper to the desert experience! I can’t believe I had never done this. Ascending 2.5 miles up into the sky on the world’s largest rotating tramcar is almost an indescribably breathtaking experience as the tram journeys up the sheer cliffs of Chino Canyon. A 10-minute ride from 2,643 ft. at Valley Station up to 8,516 ft. at Mountain Station took us from desert heat into more than 50 miles of snow-covered hiking trails and beautiful terrain. The pristine wilderness of Mt. San Jacinto State Park offers a “third side” of the desert experience and was definitely one of the highlights of my trip.

Whether you prefer your getaway action-packed, full of pampering or enjoying nature, there’s a desert destination designed just for you.

This story was originally published in the Fall 2016 issue of Santa Barbara Seasons Magazine.

Cocktail Corner: Calivore Spirits

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Aaron Bergh, the "President & Commander-in-Mischief" of Calivore Spirits, photo by Leslie Dinaberg.

Aaron Bergh, the “President & Commander-in-Mischief” of Calivore Spirits, photo by Leslie Dinaberg.

A Spirited Toast to All Things Alcoholic! By Leslie Dinaberg 

I had the opportunity to sample some spirits with Aaron Bergh this week, the “President & Commander-in-Mischief” of Calivore Spirits, a new California born and bred business specializing in regionally made liquor.

Bergh started his venture just a few years ago as a Cal Poly San Luis Obispo student who basically made hooch in his dorm room. Studying agriculture, he started fermenting the fallen fruit from Cal Poly’s orchards and initially made fruit brandy, followed by rum, whiskey and assorted liqueurs. He quickly realized he might have a legitimate business in the making, and got help from a campus group for budding entrepreneurs. He soon won a “Shark Tank” style business plan competition and started working with a craft distillery to produce spirits from his recipes, teaming up with two friends (Raleigh Nejame and Luke Beaton) to help send the resulting Calivore Spirits brand out into the world this year.

So far they’ve got three products—Blonde Rum, Spiced Rum and Big Sur Gin—I sampled all three and this is not just a great young entrepreneurial story, they’re quite tasty.

Intermezzo's "Cali Mai Tai," made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. Photo by Leslie Dinaberg.

Intermezzo’s “Cali Mai Tai,” made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. Photo by Leslie Dinaberg.

The Calivore Blonde Rum is fermented from US-grown raw sugar cane and rested in chardonnay barrels. The Calivore Spiced Rum is a delicious autumnal mix of orange peel, vanilla, clove, cinnamon, ginger and molasses, also mellowed in wine barrels. The Calivore Big Sur Gin is unusual in that it’s grape-based (a very California influence) with 12 different herbs including juniper, sage, yerba santa, bay, fennel, and elderberry—the idea is to bring you the experience of a Big Sur hike in a bottle.

Wine Cask and Intermezzo Bar & Cafe Beverage Director Matt Pickett whipped us up a wonderfully refreshing “Cali Mai Tai” made with Calivore Blonde and Spiced rums, pistachio orgeat, lime and grenadine. It’s on the specialty cocktail menu and well worth a try, especially with these hot autumn days we’ve been having.  Calivore Spirits are also on the menu at The Bobcat Room, Chase Bar & Grill, La Arcada Bistro, The Nugget Bar & Grill, Sama Sama Kitchen, Scarlett Begonia and Viva Santa Barbara, with more outlets soon to follow. 

Calivore Spirits are also carried in Whole Foods, with additional distributors coming soon. For more information, go to calivorespirits.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 September 30, 2016.

Teddy Bear Cancer Foundation Gold Ribbon Luncheon

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Teddy Bear Cancer Foundation Honorees Shaun and Carla Tomson, courtesy photo.

Teddy Bear Cancer Foundation Honorees Shaun and Carla Tomson, courtesy photo.

Teddy Bear Cancer Foundation (TBCF) celebrates its Gold Ribbon Luncheon on October 5 at the Coral Casino at Four Seasons Resort, The Biltmore in Santa Barbara. The Annual Gold Ribbon Campaign, held in recognition of National Childhood Cancer Awareness Month, culminate at this luncheon where community members and supporters gather in support of an imperative cause—supporting children with cancer. The event also honors this year’s Gold Ribbon Luncheon Award recipients.

Andrew Firestone serves as host and honorees include  Shaun and Carla Tomson. The 2016 Santa Barbara Teen Star USA, Jackson Gillies, will perform and there will be entertainment by other youth talent.

“The heartbreak that a family that has a child diagnosed with cancer faces is unimaginable,” says Andrew Firestone. “As a father, I want to help alleviate the financial and emotional challenges that families endure. Teddy Bear Cancer Foundation is one of the most critical organizations in town. Let’s bring together our generous community and raise money to help these brave families and kids.”

This year’s Heart of Gold Award recognizes a couple that has gone above and beyond in giving of their time and talent for the benefit of TBCF and the families served. Carla and Shaun Tomson’s interaction with the families, volunteers, and staff has been genuine and compassionate, demonstrating a huge heart for the cause, say TBCF representatives.

This year’s Humanitarian Award recognizes Cottage Children’s Medical Center, a group that has been dedicated to improving the human condition of TBCF families. Day in and day out, they work tirelessly to alleviate the suffering of children who are battling cancer—supporting and contributing to the welfare and well-being of not only the child going through treatment, but their whole family too. The staff members of Cottage Children’s Medical Center are true advocates for youth with cancer and their families and go the extra mile in providing comfort, care, and the resources they need.

This year’s Pay-It-Forward Award recognizes the Krasnoff Family, a TBCF family who has given back to the organization by paying-it-forward. This family, despite the hardships they faced with the loss of their daughter Lexi to cancer when she was just two, have chosen to give back to TBCF by providing support to other families, sharing their personal story at events, and being advocates of the cause.

This year’s Helping Hands Award recognizes Pati Kern, an individual who has fully immersed herself in the cause for more than a decade. Kern has shown outstanding volunteerism and has participated in the inner workings of TBCF by coordinating major fundraising events and creating unique opportunities for our kids within the Moments in Time program. She has shown great support to both the staff and the families and has been a tremendous supporter of the organization ever since the day they were first introduced to her kind heart.

Teddy Bear Cancer Foundation’s September Gold Ribbon Campaign seeks to generate awareness about pediatric cancer and how it affects families; bring attention to the critical role TBCF plays in supporting Tri-County families that have a child who is battling cancer; raise funds to support TBCF’s financial, educational, and emotional support programs; and provide networks for youth with cancer and their families. The gold ribbon is the universal symbol to raise awareness about pediatric cancer. Gold represents a precious metal and the children battling cancer are precious.

The Gold Ribbon Luncheon Event Committee includes Connie Gillies, Erin Griffin, Pamela Gruen, Jamie Hansen, Kathy Kelley, Stephanie J. Noel Kirlin, Corey Lester, Monique Montgomery, Hal Price, Lacy Taylor, Michael Taylor and John Weninger.

This year, TBCF has raised $123,500 of their $300,000 goal during the Gold Ribbon Campaign. The organization is asking the community to “Go Gold” and help kids fighting cancer by making a contribution towards the Campaign. Admission tickets to the Luncheon are available for $150 and raffle tickets are $20, buy five tickets and receive the sixth ticket free! For more information, to purchase Luncheon or raffle ticket(s), or to make a donation, please visit teddybearcancerfoundation.org or call 805/962-7466 today.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on September 28, 2016.

“Abstractions, Contractions, Intersections”

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Painting/Sculpture collaboration by Joan Rosenberg-Dent and Francis Scorzelli, courtesy photo.

Painting/Sculpture collaboration by Joan Rosenberg-Dent and Francis Scorzelli, courtesy photo.

A Magical Collaboration Between a Painter (Fran Scorzelli) and a Sculptor (Joan Rosenberg-Dent) will be on view at GraySpace Gallery (219 Gray Ave.) from Sept. 23– Nov. 20.

Rosenberg-Dent and Scorzelli have collaborated in a series of pieces inspired by Santa Barbara’s urban landscape. The driving force behind their collaboration stems from elements of the city as seen through the eyes of two artists working in contrasting media and separate studios.

Each work has been molded by both artists simultaneously, yet independently in each artist’s respective studio. In some instances, individual elements or entire pieces were created in Joan’s studio and then painted in Fran’s. In others, the painting and sculpture were created separately then joined together for completion.

Painting/Sculpture collaboration by Joan Rosenberg-Dent and Francis Scorzelli, courtesy photo.

Painting/Sculpture collaboration by Joan Rosenberg-Dent and Francis Scorzelli, courtesy photo.

This collaboration began when Joan’s sculpture was placed next to Fran’s painting in a juried show. It was obvious to the artists that there was a connection, as the forms in Joan’s sculptures mimicked the painted shapes on Fran’s canvas. The artists had never before met, yet recognized creative potential as they contemplated this collaboration.

This series opens at GraySpace in Santa Barbara’s’ Funk Zone Arts District, where the entirety of the gallery will be transformed into one of Santa Barbara’s city streets.

An opening reception will be held on Sept. 23 from 5-8 p.m. and the work will remain on view through Nov. 20.

—Leslie Dinaberg

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

Cocktail Corner: Celebration of Harvest Weekend

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Warren Beatty to Receive SBIFF’s Kirk Douglas Award

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Legendary filmmaker Warren Beatty stars as Howard Hughes in RULES DON’T APPLY, which Beatty wrote, directed and produced. Photo Credit: Francois Duhamel.

Legendary filmmaker Warren Beatty stars as Howard Hughes in RULES DON’T APPLY, which Beatty wrote, directed and produced. Photo Credit: Francois Duhamel.

The Santa Barbara International Film Festival (SBIFF) will honor Academy Award winner Warren Beatty with the 11th annual Kirk Douglas Award for Excellence in Film at the Bacara Resort & Spa on December 1, with all funds raised supporting SBIFF’s free year-round educational programs.

Known for his iconic roles in films such as Bonnie and Clyde, Shampoo, Heaven Can Wait, Reds and Dick Tracy, all of which he produced; Beatty’s next film, Rules Don’t Apply—an original story which he wrote, directed, produced and stars—will be released on November 23.

“Warren Beatty upholds the highest artistic standards of the film industry,” says Kirk Douglas, original award recipient. “His choice of material has entertained us as well as made us think more deeply about the world we live in. I’m delighted he is accepting this recognition of his extraordinary talent.”

Since 2006, the annual Kirk Douglas Award for Excellence in Film, which this year coincides with Douglas’s 100th birthday, has been awarded to a lifelong contributor to cinema through their work in front of the camera, behind, or both. Past honorees include Jane Fonda, Jessica Lange, Forest Whitaker, Robert DeNiro, Michael Douglas, Harrison Ford, Quentin Tarantino, Ed Harris and John Travolta. All funds raised from the event will be used to support SBIFF’s free educational programs, like its 10-10-10 Student Filmmaking and Screenwriting Competitions, Mike’s Field Trip to the Movies, National Film Studies Program, AppleBox Family Films, 3rd Weekend and educational seminars.

The 32nd annual Santa Barbara International Film Festival will take place February 1–11. For more information, please visit sbiff.org.

—Leslie Dinaberg

Originally published in Santa Barbara Seasons Magazine on September 20, 2016.

Welcome to Jennabunkport

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Writer Jenna McCarthy shows off her She Shack, Jennabunkport. Photo by Jenna McCarthy.

Writer Jenna McCarthy shows off her She Shack, Jennabunkport. Photo by Jenna McCarthy.

Writer Jenna McCarthy’s she shack is 140 square feet of home office heaven.

By Leslie Dinaberg

Living—and working—in a 100-year-old farmhouse certainly has its charms, but as her children grew bigger and houseguests came and went, writer Jenna McCarthy (Everything’s Relative, The Parent Trip, Lola Knows a Lot) longed for, as Virginia Woolf once wrote,”a room of one’s own.”

“I longed for a space that was all mine, somewhere I could sneak away to and write in peace, somewhere my kids wouldn’t be barging in every four minutes asking me if I know where their sparkly pink headband is or wanting me to referee such life-or-death arguments as ‘whose turn is it to hold the remote control,'” says McCarthy.

Author Jenna McCarthy is right at home in Jennabunkport, her writer's cottage. Courtesy photo.

Author Jenna McCarthy is right at home in Jennabunkport, her writer’s cottage. Courtesy photo.

When her husband, Joe Coito, suggested she needed a writer’s cabin, McCarthy was online looking at sheds in a heartbeat. Both spouses know their way around a tool belt—they once flipped a house on the TV Show Property Ladder—so when McCarthy couldn’t find the perfect ready-made shed, they bought plans online and built it themselves. “We were able to do things like buy a reclaimed door and modify the plans to make it fit. We copied the siding and trim of our house so it would look as if my little shed had been on the property all along.”

Her husband built her a desk, and her daughters helped with painting, sanding and hammering. “My mother’s day present this year was a coat of primer,” she laughs.

The inside is warm, cozy, bright and filled with things that bring joy and inspiration, like the six-foot giant octopus they made from a canvas curtain.

Author Jenna McCarthy's daughter Sasha, with Syd the giant octopus that graces Jennabunkport. Courtesy photo.

Author Jenna McCarthy’s daughter Sasha, with Syd the giant octopus that graces Jennabunkport. Courtesy photo.

“We christened her Syd, and she’s one of my favorite pieces in Jennabunkport, the name we chose for my shed, because, yes, we name everything,” says McCarthy.

“I’ve always considered myself fortunate that I get to do what I love to do all day with my familyís enthusiastic support. Now I get to do it in my own little paradise, one that is far more than an office; it’s a 140-square-foot reminder of how lucky and loved I am. And it’s all mine.”

Another view of the interior of Jenna McCarthy's office, Jennabunkport. Courtesy photo.

Another view of the interior of Jenna McCarthy’s office, Jennabunkport. Courtesy photo.

This inspirational message graces the wall of author Jenna McCarthy's she shack, Jennabunkport. Courtesy photo.

This inspirational message graces the wall of author Jenna McCarthy’s she shack, Jennabunkport. Courtesy photo.

This story was originally published in the Fall 2016 issue of Santa Barbara Seasons Magazine.