Dishing It Out for Charity

Dishing it out for Charity, originally published in 805 Living Magazine, March 2021.In an astounding demonstration of generosity, local
restaurants stepped up to the plate for the fifth annual 805 Living Dishing It Out for Charity challenge in 2020, presented by Montecito Bank & Trust. Despite the pandemic’s
catastrophic impact on their industry, 23 restaurants participated in November and December by donating $2 per
designated dish to the charity of their choosing. Although, slightly fewer eateries participated than in 2019, those who did raised $17,182 for their charities — very nearly as much as 2019’s 27 participants, whose donations totaled $17,303. Special thanks to these community-minded eateries of 2020, who continued to give to others at a time when restaurants needed support more than ever:

BELL’S (bellsrestaurant.com), Los Alamos, for No Kid Hungry

BELMOND EL ENCANTO (belmond.com), Santa Barbara, for the Santa Barbara Bucket Brigade

BIBI JI (bibijisb.com), Santa Barbara, for La Casa de la Raza

CELLO RISTORANTE & BAR (allegrettoresort.com), Paso Robles, for Bailliage de Central Coast Confrérie de la Chaîne des Rôtisseurs

CHULO’S CAFE & CANTINA (chuloscafecantina.com), Templeton, for R.A.C.E.
Matters SLO

FINNEY’S CRAFTHOUSE & KITCHEN (finneyscrafthouse.com), Westlake Village, Ventura, Santa Barbara, and San Luis Obispo, for Support for the Kids

GOAT TREE AT HOTEL CALIFORNIAN (goattreecafe.com), Santa Barbara, for
Dream Foundation

HELENA AVENUE BAKERY (helenaavenuebakery.com), Santa Barbara, for Know Your Rights Camp

THE LARK (thelarksb.com), Santa Barbara, for Know Your Rights Camp

LIDO RESTAURANT & LOUNGE (thedolphinbay.com), Pismo Beach, for the Ocean Conservancy

LITTLE CALF CREAMERY & CAFE (littlecalfcreamery.com), Thousand Oaks and Westlake Village, for Special Olympics Ventura

LOQUITA (loquitasb.com), Santa Barbara, for Know Your Rights Camp

LOS AGAVES RESTAURANT (los-agaves.com), Westlake Village, Oxnard, Goleta, and Santa Barbara, for the Santa Barbara Zoo

LUCKY PENNY (luckypennysb.com), Santa Barbara, for Know Your Rights Camp

MILK & HONEY TAPAS (milknhoneytapas.com), Santa Barbara, for Organic Soup Kitchen

OKU RESTAURANT (okusantabarbara.com), Santa Barbara, for CADA (Council on Alcoholism and Drug Abuse)

OLIO PIZZERIA (oliopizzeria.com), Santa Barbara, for Teddy Bear
Cancer Foundation

OPAL RESTAURANT & BAR (opalrestaurantandbar.com), Santa Barbara, for the Arthritis Foundation

PICO RESTAURANT (losalamosgeneralstore.com), Los Alamos, for Save the
Waves Coalition

SANTO MEZCAL (santomezcalsb.com), Santa Barbara, for the Santa Barbara Zoo

THE BISTRO AT VINA ROBLES VINEYARD & WINERY (vinarobles.com/visit/bistro), Paso Robles, for SLO Food Bank

WATER’S EDGE RESTAURANT & BAR (watersedgeventura.com), Ventura, for Make-A-Wish Tri-Counties

WOOD RANCH (woodranch.com), Agoura Hills, Moorpark, Camarillo, and Ventura, for the Happy Trails Children’s Foundation.

Click here to see this story as it originally appeared in the March 2021 issue of 805 Living Magazine.

Hotel Chefs Dish

Opening spread 805 Living Hotel Chefs Dish March 2020Creators of the farE served at 10 prestigious area resorts share their best new menu items, observations on industry trends, favorite local ingredients, and go-to eats made by other chefs.

By Leslie Dinaberg

Great chefs love great food. So who better qualified to share their insights on the 805 dining scene than top chefs at local resorts? With their insider intel on what’s new in Central Coast restaurants right now, crave-worthy dishes from their own kitchens and other chefs, as well as their favorite local ingredients, here’s what 10 area hotel chefs say is trending in the 805.

EXECUTIVE CHEF JOHAN DENIZOT

Belmond El Encanto, Santa Barbara

What’s trending on the 805 restaurant scene right now? Upscale Mexican cuisine. At least three new Mexican restaurants opened between last year and this year.

Of your latest dishes, which is your favorite? Our vegan ramen. It’s comfort food that pleases everyone.

What is your current go-to dish by another chef? The veggie burger at the Goat Tree restaurant [hotelcalifornian.com] in Santa Barbara’s Hotel Californian is very tasty, my to-go dish for lunch.

What other 805-area chef is doing particularly creative, interesting things with food? Chef Yoichi Kawabata at the Japanese restaurant Yoichi’s [yoichis.com] in Santa Barbara, for clean flavors and clean presentations.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? There are too many to list, but one in particular is the finger lime caviar. It’s fun to use and fits many dishes—from raw fish to desserts—with its bright and bold flavor.

Second spread 805 Living Hotel Chefs Dish March 2020

EXECUTIVE CHEF EDWARD RUIZ

The Gardens of Avila, Sycamore Mineral Springs Resort & Spa, San Luis Obispo, sycamoresprings.com

What is your current go-to dish by another chef? My go-to dish is always a steak, medium rare. My favorite steak place is The Hitching Post II [hitchingpost2.com] in Buellton. I remember having one on my birthday. It was a 32-ounce rib eye grilled over oak.

What other 805-area chef is doing particularly creative, interesting things with food? Chef Brian Collins at Ember in Arroyo Grande. He does farm-to-table and the menu changes every month. It’s a really good experience from the service to the food.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? I’m very lucky to have a one-acre garden that we harvest a lot of our ingredients from, including melons, cucumbers, radishes, heirloom tomatoes, beets, greens, herbs, and edible flowers. We have a full-time farmer on-site—Haley Trengove—who is super helpful and really knowledgeable. That is something most restaurants in the area don’t have, and it sets us apart.

EXECUTIVE CHEF MATT JOHNSON

San Ysidro Ranch, Montecito, sanysidroranch.com

What’s trending on the 805 restaurant scene right now? Microbrews are popping up everywhere, which has food trucks coming to serve small plates, whether they’re taco, wood-fired pizza, or barbecue trucks. Also with more and more vegans and gluten-free diners, a lot of restaurants are going in that direction with healthier and lighter dishes. There are so many different options now in the 805 compared to 10 years ago when it was mainly tacos, Italian food, and cafés.

Of your latest dishes, which is your favorite? One of our dishes at Stonehouse restaurant is Local Spiny Lobster with gnocchi, romanesco, speck ham, and Meyer lemon emulsion. The lobster is from Santa Cruz Island and the Meyer lemons that make up the sauce are from our gardens at San Ysidro Ranch.

What is your current go-to dish by another chef? One of my favorite dishes is at Kitanoya Ramen & Sushi [805-382-1222] in Oxnard. It’s the Fried Chicken Ramen with crispy garlic, pickled egg, and spicy miso, along with a side of their house-made kimchi. It is my comfort dish on a cold evening; it’s so good.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? My favorite ingredient right now is definitely Meyer lemons from our property. We also have beehives on the property that make our honey. It’s got flavors of rosemary and lavender.

EXECUTIVE CHEF RICHARD PFAFF

Lido, Dolphin Bay Resort & Spa, Pismo Beach, thedolphinbay.com

What’s trending on the 805 restaurant scene right now? Not just in the 805 but countrywide, diners have moved to either a plant-based diet or have chosen to omit gluten and carbs from their diets. We here at Lido make an effort to accommodate diners with a host of different diets. Recently we released a house-made vegan burger consisting of edamame, shiitake mushrooms, garbanzo beans, and hominy, which is very popular. We also appeal to gluten-free diners who frequent our resort. I am most proud of this, considering 80 percent of our menu is gluten-free or has the option to be prepared that way, everything from our crab cakes and French fries all the way to our garbanzo bean flour–breaded fritto misto appetizer.

What is your current go-to dish by another chef? Oh, hands down the pork belly and abalone dish by chef Brian Collins at Ember [emberwoodfire.com] in Arroyo Grande. I usually am off on Mondays when they are closed, but every time I visit Ember that is my go-to dish!

What other 805-area chef is doing particularly creative, interesting things with food? Nicola Allegretto at Mistura [misturarestaurants.com] in San Luis Obispo. Mistura stands out because of the lack of Peruvian food represented here in the 805. With fun, eclectic flavors and beautiful presentation, it’s just a fun and interesting place all around.

Third spread 805 Living Hotel Chefs Dish March 2020

EXECUTIVE CHEF TRAVIS WATSON

Blackbird, Hotel Californian, Santa Barbara, hotelcalifornian.com

Of your latest dishes, which is your favorite? My favorite dish on the Blackbird menu right now is our Prime New York Steak. It is a grass-fed, all-natural product that is aged for at least 33 days. It’s so tender and delicious by itself, but we accompany it with heirloom carrot variations, caramelized cipollini onions, chimichurri, and a smoked–blue cheese bread pudding. The preparation is beautiful and over-the-top delicious!

What is your current go-to dish by another chef? The buttermilk fried quail from chef Jason Paluska at The Lark [thelarksb.com] in Santa Barbara. It is spectacular, and I love that he took such a classic approach to a great ingredient.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? One of the best things about living and cooking in Santa Barbara is the access to great seafood. Right now we are getting the best spiny lobsters I can remember. At Hotel Californian we have great relationships within our local fishing community and are able to get fresh lobsters right off the boat. It doesn’t get any fresher than that! Forging those partnerships means that Hotel Californian will always be able to source the best product in the area. I have such respect for the fishermen and farmers who are passionate about sustainability and being stewards of our natural resources.

EXECUTIVE CHEF MICHAEL PATRIA

Four Seasons Resort The Biltmore Santa Barbara, fourseasons.com/santabarbara

Of your latest dishes, which is your favorite? We just introduced a new dish to the Bella Vista menu which is, to me, Santa Barbara on a plate! Santa Barbara Uni with cauliflower panna cotta, smoked crême fraîche, trout roe, finger lime, and sea grass. This dish is not only absolutely gorgeous but also packed with flavor.

What are your current go-to dishes by other chefs? In Santa Barbara, The Tia Juana [spanish octopus and wild white shrimp] tacos at Corazon Cocina [corazoncocinasb.com] from chef Ramon Velazquez. I crave these weekly! The Ceviche Verde at Santo Mescal Restaurante [santomezcalsb.com] from executive chef Ricardo Garcia. The Tri Tip at Barbareño [barbareno.com] by executive chef Julian Martinez is seriously one of the most tender and flavorful pieces of meat in town. Of course I am pretty new to town, so I’m still exploring.

What other 805-area chef is doing particularly creative, interesting things with food? I would have to say chef Yoichi Kawabata from Yoichi’s [yoichis.com] in Santa Barbara. The kaiseki is steeped in tradition but packed full of creativity. His attention to detail is amazing. And his use of micro-seasonal Japanese ingredients is inspirational.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? The amazingly fresh local seafood. Coming from Atlanta, which is minimally three to four hours from the ocean, I find it pretty fantastic being able to work with seafood that is literally only a couple hours out of the water.

EXECUTIVE CHEF JOSE FERNANDEZ

Four Seasons Hotel Westlake Village, fourseasons.com/westlakevillage

What’s trending on the 805 restaurant scene right now? What I see now is more attention to flavors, how you can take the best avocado, the best cabbage, or the best carrot to the next level.

Of your latest dishes, which is your favorite? Our whole California avocado with Santa Barbara pistachios and seaweed. I think this dish really symbolizes what our restaurant, the region, and the farmers are all about: putting vegetables on the front seat of the plate. The dish has such an interesting story, it is so simple yet so complex and delicious, especially in peak seasons when we get the avocados from Apricot Lane Farms [apricotlanefarms.com].

What is your current go-to dish by another chef? Lately I have been in Tyger Tyger [tygertygersb.com] in Santa Barbara more than once. I love what Daniel Palaima has done in that space—best Crispy Chicken Wings and Crispy Brussels Sprouts.

What other 805-area chef is doing particularly creative, interesting things with food? Collin Crannell from Moody Roster [moodyroosterwlv.com] in Westlake Village is super creative in the way he prepares the dishes and incorporates seasonal ingredients into the mix.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? From this particular area, so many: fresh avocados, strawberries, Santa Barbara spot prawns, pistachios, citrus, and the list continues.

Fourth spread 805 Living Hotel Chefs Dish March 2020

EXECUTIVE CHEF LISA BIONDI

Westlake Village Inn, westlakevillageinn.com

What’s trending on the 805 restaurant scene right now? Trending in the 805 and the restaurant scene in general are regional foods that highlight a specific cuisine and serving more vegetable-centered items.

Of your latest dishes, which are your favorites? Mediterraneo’s Roasted Cauliflower Bagna Cauda, which is roasted and bathed with a garlic anchovy sauce that has such umami-rich flavors. Salatim, because it offers a different, healthy way to start your meal with vegetables that are marinated and turned into dips and spreads, and our grilled Whole Branzino.

What other 805-area chef is doing particularly creative, interesting things with food? Executive chef Peter Lee at Loquita [loquitasb.com] in Santa Barbara is doing fantastic fresh Spanish small plates with a lot of seafood and vegetables.

EXECUTIVE CHEF JUSTIN PICARD

Allegretto Vineyard Resort, Paso Robles, allegrettoresort.com

Of your latest dishes, which is your favorite? An example of old made new is the Burgundy Braised Boneless Beef Short Ribs. I have rejuvenated and improved a perennial favorite. These were on the menu the entire five years [I was] at Roberts Restaurant & Wine Bar [now closed]. It’s like reuniting with an old friend, old faithful. It starts off right, using prime grade steak, heavily marbled and thick-cut, lots of fresh herbs picked right here on the Allegretto property, fistfuls of toasted spices, gallons of burgundy, and three hours of slow cooking—and that’s just the beginning.

Brian Terrizzi and his crew at Etto [ettopastificio.com] pasta help to take this dish to the next level with their great pappardelle noodles, which I get fresh every few days. A luxurious sherry cream sauce with oak-roasted oyster and cremini mushrooms coats everything. Rustic, rough-chopped parsley, lemon, and green onion gremolata brighten the palate. The surprise for this dish, which I discovered while snacking in the kitchen late one night, is that the carrots used in the braising of the beef become so delicious. They get their own groove on and just melt in your mouth, so yes, they go on the dish, too.

What is your current go-to dish by another chef? Larb ga—Thai chicken salad—is my perennial favorite morning, noon, and night. Extra fish sauce, extra lime, extra cilantro, and brown rice. In Paso Robles, Basil Thai [805-238-9945] and Thai Classic [805-226-9032] always hook me up.

What 805-area ingredients have contributed the most to the elevation of your culinary creations? Tomatoes! Paso Robles tomatoes are the best I’ve ever had. Vanessa Harris from Heart of Paso Produce [heartofpasoproduce.com] and Zina Engel of Loo Loo Farms [looloofarms.com] have blessed me with an unlimited abundance of simply amazing fruit, when the season happens. Harris had plus or minus 180 tomato varieties growing. That means they start early and stay late in the season, and the diversity of color and flavor is mind-blowing. Also plum-basil balsamic vinegar and extra-virgin olive oil from Chaparral Gardens [chaparralgardens.com] in Atascadero, sea salt, basil, real mozzarella di buffalo, and pink peppercorns.

CHEF DE CUISINE ANDREW FOSKEY

Olivella at Ojai Valley Inn, ojaivalleyinn.com

What’s trending on the 805 restaurant scene right now? Simplicity. Looking around at what other chefs and restaurants are doing throughout Ventura County, I feel they all kind of echo this philosophy of simplicity, and that food doesn’t need to be so far out of the box. It should just taste delicious and make diners feel warm and satisfied.

Of your latest dishes, which is your favorite? I do have a soft spot for our pan-roasted lamb loin. Beside the fact that it tastes yummy, what makes this dish special is the skill and patience required to execute it consistently. It all starts with the sauce, making a proper lamb jus, simmering it down with marsala, roasted lemons, aromatics, and proper seasoning. The sauce must be just right, balanced between sweet and savory, playing off the flavors of ground espresso seasoning on the lamb loin. Every component on the plate must be done with 100 percent thought and focus, from beginning to end. The result showcases balanced flavors in what I would consider a very simple and restrained dish.

What is your current go-to dish by another chef? The Lamb Korma at The Taj Cafe [thetajcafeventura.com] in downtown Ventura is without a doubt my go-to dish. It is just simply delicious!

What other 805-area chef is doing particularly creative, interesting things with food? What Ted and Yong Kim of Seoul Sausage Co. [seoulsausage.com] are doing at The Annex in the Collection at RiverPark in Oxnard is some of the most thoughtful and creative food in the county. It is flat‑out soul-satisfying and delicious.

What 805-area ingredient has contributed the most to the elevation of your culinary creations? The largest contribution that the local farming community has provided us at Olivella is the bounty of fruits that are being showcased year-round. Whether it’s persimmons, pixies, lemons, limes, strawberries, or melons, they all give us an opportunity to elevate our food and add unique flavors and textures.

805 Living Cover, March 2020.Click here to read this story as it appeared in 805 Living magazine 805 Living March 2020 Hotel Chefs Dish

Cocktail Corner: Central Coast Wine Classic

Courtesy Central Coast Wine Classic.

Courtesy Central Coast Wine Classic.

A spirited toast to all things alcoholic!  By Leslie Dinaberg

This week brings the 32nd Annual Central Coast Wine Classic, as well as the 75th birthday celebration of its Founder & Chairman Archie McLaren. A benefit for the Talley Winery Fund for Vineyard & Farm Workers, the Friends of Hearst Castle and the Santa Barbara Center for the Performing Arts, this weekend is a celebration of great wine as well as great generosity.

First up, on Thursday, August 24 is a Rare French Wine Dinner taking place in the private dining room of the LIDO at Dolphin Bay Hotel & Spa in Pismo Beach.

The dinner begins with a toast featuring the extraordinary Limited Edition 2006 Lanson “Clos Lanson” Brut Blanc de Blancs Champagne in Magnum. According to organizers, “In 2016, Champagne Lanson winemaker Hervé Dantan decided to release 7,870 bottles (Only 655 cases!) of 2006 Clos Lanson, which are all individually numbered. Considered as ‘one of the most exciting new wines of the entire Champagne’ region by the well-known Champagne expert, Richard Juhlin; indicated as the ‘Haut Brion’ of Champagne in Drinks Business, Clos Lanson is a precious and rare wine from the one hectare comprising the only vineyard in the city of Reims. This exceptional and rare Champagne, which Dantan unequivocally states is ‘certain to delight the most demanding connoisseurs,’ was aged for nine years prior to release, and the Magnums will be released to great anticipation and fanfare this year during Vinexpo in Bordeaux.”

Courtesy Central Coast Wine Classic.

Courtesy Central Coast Wine Classic.

Dolphin Bay Resort Executive Chef Jacob Moss will present a creative six course menu that showcases the remarkable rare wines, all of which were provided by Don Schliff, a longtime supporter of the festival and Retired CEO of Imports for Wine Warehouse. Among the highlights: 2014 Didier Dagueneau ‘Silex’ Pouilly Fume; 2006 Marquis de Laguiche Montrachet in Magnum; 1999 Armand Rousseau Clos de Beze in Magnum; 1970 Chateau Lynch-Bages, Pauillac in Magnum; 1989 Hommage a Jacques Perrin Chateau de Beaucastel in Magnum; 1990 M. Chapoutier Le Pavillon Rouge and 1967 Chateau d’Yquem, Sauternes.

Friday, August 25 offerings include a choice of two winery dinners:

A Farm to Table Dinner at Talley Vineyards & Winery in the Arroyo Grande Valley, Prepared by Chef Brian Collins and featuring San Luis Obispo Wine Country wineries, plus special Edna Valley and Arroyo Grande Valley Vintners who are Wine Classic supporters. Participating wineries include: Center Of Effort, Chamisal,Laetitia, Niven Family, Saucelito Canyon, Talley, Tolosa and Verdad.

Courtesy Central Coast Wine Classic.

Courtesy Central Coast Wine Classic.

Also on Friday, August 25 is a superb group of iconic California Vintners at Lido Restaurant at Dolphin Bay Resort & Spa in Pismo Beach. The wineries include Alma Rosa from the Santa Rita Hills, Au Bon Climat in the Santa Maria Valley, Babcock in the Santa Rita Hills, Eberle from Paso Robles, Pisoni from the Santa Lucia Highlands and Pride Mountain at the confluence of Napa and Sonoma Counties.

Courtesy Central Coast Wine Classic.

Courtesy Central Coast Wine Classic.

The 32nd Annual Auction, on Saturday, August 26 at the ACI Jet Services Hangar at the San Luis Obispo County Regional Airport, features an impressive array of wines and upscale experiences available to bid on, as well as a super silent auction and multi-course gourmet luncheon.

The super silent auction includes many large format etched and hand-painted bottles from magnums to salmanazars representing the unique blends created for the Wine Classic over the years. The live auction will include not only unique etched and hand-painted large format artist bottles, but also rare wines from throughout California and around the world, many donated by McClaren from his private cellar.

The auction luncheon is prepared and presented by Wine Classic’s family of chefs including: Chef Rick Manson of Chef Rick’s Ultimately Fine Foods, Chef Frank Ostini of Buellton Hitching Post and Chef Michael Hutchings of Michael’s Catering in Santa Barbara.

Courtesy Central Coast Wine Classic.

Courtesy Central Coast Wine Classic.

On Sunday, August 27 is the VIP Departure Brunch at the Dolphin Bay Resort & Spa in Pismo Beach, featuring a  special Champagne and caviar from Graham Gaspard of Black River Caviar as a fond farewell to this extravagant event. For more information, visit centralcoastwineclassic.org.

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 on August 23, 2017.

Savoring the Central Coast

Savor the Central Coast (Brittany App, Savor the Central Coast)

Savor the Central Coast (Brittany App, Savor the Central Coast)

By Leslie Dinaberg

Spend a gorgeous September weekend sampling the best of the best from winemakers, celebrity chefs, brew masters, fishermen and artisanal food producers who call the Central Coast home.

Not to mention two nights in the beautiful Seacrest oceanfront hotel in Pismo Beach. It’s a tough job, but somebody had to do it, and I’m so glad I was the one who got to explore the uber-cool culinary exploration event that is Sunset Savor the Central Coast last fall. What a treat! I can’t wait to go again!

You too can participate in this delicious annual four-day event (sadly, I was only able to attend two days last year) put on by Sunset Magazine and San Luis Obispo County Visitors & Conference Bureau Sept. 26–29.

This year’s festivities look tastier than ever, with opportunities to savor award-winning wines and indulge in a spectacular menu from chef Maegen Loring of the acclaimed Lido Restaurant at Dolphin Bay, all in the splendor of historic Hearst Castle. Or, if you like to get your hands in the dirt, you can plant and tag your own grapevine at Stolo Family Winery & Vineyards, near the picturesque town of Cambria.

You can also get up close and personal with hot celebrity chefs such as Michael Voltaggio (Top Chef winner and chef/restaurateur of West Hollywood’s avant-garde ink. and ink.sack) and Nathan Lyon (host of Good Food America); enjoy Sunset on the Sand in Pismo Beach, where you’ll learn how to make a cocktail with herbs from your garden, followed by farm-to-table cuisine and wine vintages celebrating the Central Coast’s bounty; or gather for an evening under the star-filled Paso Robles sky at the new open-air Vina Robles Amphitheatre, where you can sample specially prepared foods and award-winning wines, while enjoying live music in the beautiful surroundings of Paso Robles wine country.

And, of course, there’s the main event, with the opportunity to wander the gorgeous grounds of Santa Margarita Ranch; watch celebrity chef demos; taste the wares of more than 100 local wineries; and sample small bites dished up from local restaurateurs, farmers, and artisan food and winemakers. Festivities also include live music, a beer garden and loads of booths and demonstrations to explore the latest trends in food and wine, gardening and travel.

For an up-to-date schedule and ticket information, go to visitsanluisobispocounty.com or call 800/634-1414. Hope to see you there!

Originally published in the Fall 2013 issue of Santa Barbara SEASONS Magazine.