Leftover Sippers: 3 Unique Santa Barbara Wines for Thanksgiving Weekend

by Gabe Saglie, Senior Editor, Travelzoo
story published in the Santa Barbara News-Press on Thanksgiving 2017

Need wine for Thanksgiving? The biggest challenge with finding the right one – whether it’s for the Thanksgiving feast or for the feast of leftovers in the days that follow – is actually what makes it so easy: you can’t go wrong! Considering the cavalcade of flavors and textures on the table, any red and any white and any bubbly you bring is bound to match something. An elegant pinot? Drink it with the white meat; the syrah will match the dark meat  nicely. A buttery chardonnay? Stick it with the mashed potatoes and gravy. Port? Sip it with the pie (and then well into the night).
 
The wine I’ve learned to bring along on Thanksgiving weekend invites? The blend. Any blend. I figure, any wine that’s made with a variety of different grapes if bound to match a meal that, similarly, is made with a variety of different dishes. Here are two blends – one white, one red – plus a special sparkler that will nicely match your Turkey Weekend festivities.
 
White Blend: “Close Encounter,” Area 5.1 Winery, $20 (a special 20% holiday discount)
The intergalactic vibe to Martin Brown’s wines makes the whole lineup at Area 5.1 Winery fun and approachable. The playfully dubbed Close Encounter is a mashup of Santa Ynez Valley grapes that aren’t usually paired, making them “foreigners” or “aliens,” according to the winemaker. Rhone grapes prevail – viognier, roussanne and grenache blanc – and are blended with sauvignon blanc, albariño and loureiro. The latter is a little known native Portuguese grape that delivers “a nice melon component,” says Brown. The wine is refreshing and bright, with flavors of citrus, green apple and apricot. Sip this before you sit down and swish in your mouth with bites of stuffing. Sip with your leftover sandwich of white meat turkey, cranberry sauce and mayo on white bread. 
Area 5.1 Winery, 137 Anacapa Street, Santa Barbara. 805-770-7251. a51wine.com.

Red Blend: “The Merchant,” Rake Wine, $32
Winemaker Rob DaFoe just premiered The Merchant, a proprietary blend he intends to use as an imaginative outlet – the components that make up the wine will change each vintage, giving him total creative control. “Blends are a chance for winemakers to have the most influence,” says DaFoe, who’s also the winemaker for the brand new Brick Barn Estate wine project in Buellton (and whom I’ve consistently flagged as one of Santa Barbara’s very best young winemakers). “We always try to bring wine from the ground to the glass, but blends are where nature doesn’t do as much. It’s a winemaker’s own personal stamp.” The inaugural 2014 The Merchant is a grenache-based blend that also features syrah, mourvedre, cabernet franc, pinot noir and even a little chardonnay. The latter, an unusual white grape add-in, brings “liveliness to the aromatics,” DaFoe says. And grenache’s own knack for matching a wide array of Thanksgiving fare (and all leftovers that follow) is well-known – medium-bodied and luscious, with streaks of minerality and plenty of red fruit flavors. Available at Rake’s Buellton winery (tasting by appointment) and Wine + Beer at the Santa Barbara Public Market.
Rake, 805-452-9685. rakewine.com. 
 
Bubbles: “Mubbly,” $30 per 2-pack
Municipal Winemakers’ raucous vibe is undeniable, and the brand new Mubbly is just more proof. Winemaker David Potter has long had success with his sparkling syrah. This summer, he premiered Mubbly, an ingenious product – from packaging to sip – that checks all the boxes. It’s approachable, fun and cleverly caters to a wide audience – perfect in a setting like Thanksgiving where personal tastes are as varied as the meal. Potter sources French Colombard – a white offspring of chenin blanc – from vineyards in Bakersfield and ferments it dry; the juice is then pump into his neighbor’s facility, Third Window Brewing in Santa Barbara, where it’s injected with carbon dioxide to induce carbonation. “It’s cheap and cheerful,” says Potter, who’s aiming for the casual sparkling fan as the wine rookie. In fact, “we’re really going after the craft beer drinker rather than the Champagne lover,” says the winemaker, who packaged Mubbly in 500-ml bottles (regular wine bottles are 750 ml.) topped with a crown cap (like a beer bottle) and sells it in easy-to-carry two-packs. It’s an easy 10.5% alcohol and, adds Potter, “it’s even okay to drink it right out of the bottle.”
Municipal Winemakers, 22 Anacapa St., Santa Barbara. 805-931-6864. municipalwinemakers.com.
 
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Seth Kunin: Santa Barbara Wine Icon Passes Away

by Gabe Saglie, Senior Editor, Travelzoo
story published in the Santa Barbara News-Press on 10/31/17

Update 11/7/17: A celebration of life memorial for Seth Kunin has been set for Monday, Nov. 13th at 1pm at Larner Vineyard. For info and to RSVP, click here.

Santa Barbara’s culinary community is reeling from the news that Seth Kunin, considered one of the area’s most talented winemakers, has died. Mr. Kunin passed away of a heart attack on Saturday night, in his sleep. He was 50.

“It’s unreal,” says winemaker and friend Drake Whitcraft, who’s coordinating efforts by several winemakers to finish Mr. Kunin’s work on the 2017 harvest. Mr. Kunin finished picking grapes a week ago, with 2017 marking his 20th wine harvest in Santa Barbara County. “We’re going to finish pressing and putting wine into barrel. There’s also wine to be bottled.”

Seth Kunin (photo by Bob Dickey)
Mr. Kunin leaves behind an 8-year-old daughter, Phoebe, and his wife and business partner of 10 years, Magan Eng. The pair run two successful wine tasting rooms in Santa Barbara’s Funk Zone, Kunin Wines and AVA Santa Barbara – The Valley Project, both of which his wife reportedly intends to keep open. Mr. Kunin’s eponymous label, which he launched in 1998, produces about 5000 cases a year and is well-known for world-class renditions of syrah, grenache, mourvedre, zinfandel and viognier wines, among others.  His Valley Project label features wines from each of Santa Barbara County’s AVAs, or wine growing regions; the tasting room on E. Yanonali St. is popular for the dramatic chalk mural that welcomes guests who come through the glass doors.

Mr. Kunin studied pre-med at UCLA before he was recruited as a manager by Santa Barbara’s Wine Cask in 1992. He became instrumental in building the restaurant’s famous wine program, which has won the prestigious Wine Spectator Grand Award for many years. “People will think of Seth as the gregarious, open-armed, super-mentoring guy that he was,” says Wine Cask owner and fellow winemaker Doug Margerum. “He was always in a good mood, and he always encouraged young people to enter the wine business. He was a really, really nice guy. I’ll miss him.”

Seth and Magan
Family friend and L.A.-based PR professional Katherine Jarvis remembers Mr. Kunin as pervasively positive and a friend to all. “He was positive about everything, did everything with full force and was full of joie de vivre,” she says. “And he loved his wife and daughter with that same passion, and he treated them like the most important things alive.”

He was crazy smart, quick-witted, wildly organized and wonderfully logical,” says fellow winemaker Morgan Clendenen. “ He always had enthusiasm for anything wine-related and knew how to boss sommeliers and wrangle them like no other helping to organize some of the greatest wine events in California. You could always, always count on Seth.”

Mr. Kunin was a member of the philanthropic Santa Barbara Vintners Foundation for many years. He had just completed designing and building a new winery in Goleta, which was going to allow him to leave the communal wine crush facility in Santa Maria he’d been using for many years and continue his craft closer to his Santa Barbara home.

Seth Kunin’s Facebook page has become a sounding board for friends and colleagues from around the world, who’ve been posting personal messages, stories and pictures ever since his wife announced his passing Sunday afternoon. His own final post came last Wednesday and referenced the tricky 2017 grape harvest in quintessential Seth Kunin style: “Bye, bye #harvest2017. Don’t let the door hit you in the ass on your way out."
 
Information about a celebration of life for Seth Kunin is forthcoming.

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Wine Inspires Art: Upcoming Auction Benefits Unique Santa Barbara Studio

by Gabe Saglie, Senior Editor, Travelzoo
story published in the Santa Barbara News-Press on 10/26/17


"Mountains" by Slingshot artist Wayne Dreyer
on a bottle of 2016 Willson Family Vineyards Pinot Noir
The wine label as a canvas. It can be effective, in the way it lures the eye, and it can be attractive. At SlingShot, it’s also a powerful thing.

SlingShot may well be the most special little art studio and gallery in Santa Barbara. It’s a creative outlet for close to 50 budding artists from throughout the county – men and women who come here to hone and showcase their talents, to interact with visitors and to sell what they create. These are some of our community’s finest who, despite their developmental disabilities, can use their knack for art to express themselves and to become empowered.
"Tumblers" by James Jasper

SlingShot is located in the heart of downtown Santa Barbara and open Monday through Friday, and by appointment. It’s a creative extension of Alpha Resource Center, the nonprofit that offers life skill and training programs to developmentally challenged kids, teens and adults. They help more than 2200 local families every day to secure housing, train for jobs and find a multitude of creative and recreational outlets. SlingShot, which allows adults not only to create art but also to display it and sell it, is an Alpha success story.

“SlingShot is about the powerful ability of art to affect people,” says Tyler Willson, an Alpha board member. “For the participants, it gets them inspired and it gives them confidence in their art and in themselves."

Willson and his wife, Mia, were introduced to Alpha the day their beautiful daughter Mylie was born. Mylie has Down’s syndrome, a diagnosis her parents weren’t aware of until the day before she was delivered. “All the tests we took during the pregnancy came back negative,” Willson tells me. Mylie would see multiple hospitalizations and surgeries before age two.
"Lady" by Rachel MacKenzie

Alpha Resource Center became a lifeline for the Willsons – an immediate link to information, experts and resources to parents who found themselves totally in love with their second child but totally caught off guard, all at the same time. “They are such wonderful people,” says Willson.  “Not just for what they’ve done for us, but also for what they do for so many other people who can’t do it for themselves.”

Today, 9-year-old Mylie is thriving – a happy, playful, spirited young lady bursting with personality (and with a real flair for gymnastics).

So the Willsons have found a special and very personal way to say thanks.

The couple owns one of the very few vineyards in Carpinteria, a fertile half-acre plot in the back yard of their Sheperd Mesa home of Clone 777 pinot noir. They planted the vines themselves in 2009, and harvest each year since has always been a family affair. The wine – about two barrels’ worth each vintage, or about 20 to 25 cases – is made by Fabian Castel, assistant to celebrated winemaker Adam Tolmach at Ojai Vineyard.

"Blue Tulips" by Frank Quaranta
The Willson Family Vineyard wines have now become liquid assets for SlingShot. The family donates a barrel a year to the gallery, and the bottles it produces are labeled with diminutive versions of original Slingshot art. The wine label as a canvas. And for the artists, who see their artwork manifested in a fresh new medium and who now have a new vehicle to promote their talent, a powerful thing.

These bottles – assets as much for the wine they hold inside as for the art they feature outside – are the inspiration behind Wine & Art, a spirited auction that earmarks all proceeds for Slingshot. The funds go directly to the artists and to the studio’s operating costs. “The more we cover their costs, the more staff they can hire, and the more participants they can help with services and resources,” says Willson.

"Octopus Clown" by Megan Isaac

I’m proud to emcee this year’s second annual Wine & Art, and I hope you’ll join us. The fundraiser takes place Saturday, November 11th from 6pm to 8:30pm at SlingShot, 220 W. Canon Perdido in Santa Barbara. Many of the silent auction items are a wine lover’s dream, including exclusive bottlings by Margerum, Grassini, Consilience, Ojai Vineyard and Liquid Farm. Winemaker Doug Margerum has donated a 3-liter bottle of the 1986 Pine Ridge cabernet sauvignon from his private cellar, a wine valued at more than $1000. And to adorn the Willsons’ pinot, original works by 12 Slingshot artists have been selected as featured labels; the wines will be featured as individual bottles, a select number of assorted six-packs and one grand prize case featuring all 12 art pieces.

Works by SlingShot’s resident artists will be featured, too. Lifestyle items range from passes to the Santa Barbara International Film Festival and dinners at Barbareno restaurant and Joe’s Café to seafaring experiences from the Santa Barbara Sailing Center and tickets to upcoming performances of The Nutcracker by State Street Ballet. The Cork Pull – a $20 donation that guarantees a bottle of wine worth at least $20 – is back. And so is Chef Scott Wallace from SB Wine Dine Build, whose grilled sliders last year knocked it out of the park!
 
Tickets are less expensive if you buy ahead of time: $50, versus $60 at the door (with an attendance cap of just 120 people). If you’re a business or group looking for a fun night out, ticket bundles of six are $275. Check out alphasb.org/events.
 
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New Santa Barbara Festival Combines Wine, Music and Polo

by Gabe Saglie, Senior Editor, Travelzoo
story published in the Santa Barbara News-Press on 10/2/17

Santa Barbara is no stranger to wine festivals. It’s become a haven for polo enthusiasts, too. And a new fete set to premier this weekend brings the two attractions together in one of the area’s prettiest settings.
 
The Santa Barbara Polo & Racquet Club
The Santa Barbara Polo & Wine Festival touts itself as the first of its kind in California. The open-air, all-day event features high-thrills polo matches, upscale wine tasting and a star-studded roster of music. It’s set to take place this Saturday, October 7th, from 11am to 7pm, at the Santa Barbara Polo & Racquet Club in Carpinteria.
 
“This event definitely draws from fans of all three -- wine, polo, and music,” says Joey Massa, one of the event’s organizers. “And all three are representative of the Santa Barbara lifestyle."
 
The festival, which aims to become an annual affair, is also presented by KCRW, a popular public radio station that’s been on the air in Los Angeles for more than 70 years. That helps explain the impressive lineup of musicians, which are scheduled throughout the day and includes Grammy winner Macy Gray, who takes the stage at 6:15pm. Her five opening acts, scheduled throughout the afternoon, include buzzy independent up-and-comers like rocker LP, songwriter Nick Waterhouse and Malian singer and guitarist Vieux Farka Touré.
 
The wine angle is clearly Santa Barbara-inspired, with labels like Summerland Winery, Standing Sun and the new August Ridge Vineyards. Happy Canyon Vineyard will pour and host a VIP tent; the popular winery in Happy Canyon, on the eastern end of the Santa Ynez Valley, is well-known for its own onsite polo field. Figueroa Mountain Brewing Company will provide beer.
 
The day’s thumping action will be provided by a cavalcade of horses. Two back-to-back polo matches are scheduled for 3pm, followed by pivot stomp. In the world of polo, matches are traditionally followed by a stomp where patrons flip over divots, or the chunks of turf kicked up by horses’ hooves, and drink bubbly and wine.
 
The goal of the event is, in large part, to combine multiple lifestyle activities – introducing wine lovers to the nuances of polo, for example, and vice versa. ““Polo is a sport that a number of people have never seen, and we want this to be a great introduction to that sport,” says Mr. Massa. To that end, organizers have created a website that highlights polo terminology – a “chuckker” is a period of play that lasts seven minutes, and matches can consist of four to eight chukkers – and suggested attire. There’s no dress code for the festival, but ladies are encouraged to wear stylish sundresses, hats and gloves while the gentlemen should sport chino pants or shorts and a polo or button-up shirt; men’s sports coats and fedoras are optional. Find out more when you buy your tickets at sbpoloandwine.com.
 
The Santa Barbara Polo & Racquet Club is one of the oldest in the Western U.S., dating back to 1911
Guests have several buy-in options. General admission is $75, with wine and food sold separately. VIP ticket holders ($185) get access to a private entrance, the indoor/outdoor VIP Polo Clubhouse and stage area, VIP bathrooms, private bars, the Happy Canyon Vineyard tent and areas with extra shade. VIP Box and Cabana Seating ($265-$290) come with extras like a bottle of Champagne, valet parking and wait staff service during the polo matches.
 
General parking is $10 and VIP parking costs $40.
 
One dollar from every ticket sold is earmarked for Notes for Notes, a nonprofit group that outfits Boys & Girls Clubs with recording studios so that the clubs’ after-school youth can produce music for free.
 
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The Table is Set: New Dining Concept at Santa Barbara Wine Country's Ballard Inn Hinges on Shareable Dishes

by Gabe Saglie, Senior Editor, Travelzoo
photos by Tenley Fohl
story published in the Santa Barbara News-Press on 8/31/17

The Gathering Table
Chef Budi Kazali’s latest culinary project was actually 13 years in the making.
 
“We knew right from the start that we would want to do a remodel,” says Mr. Kazali, who, with wife Chris, bought the Ballard Inn & Restaurant in 2004. “But when you’re open 364 days a year – every day except Christmas – there’s never a good time to stop.”
 
Remodel or not, the Kazalis’ property in the historic Ballard Township, close to Los Olivos and Solvang, has become a destination all its own over the years. The inn, with its 15 uniquely themed rooms, all with plush bedding and lovely country décor, is one of the top-rated places to stay in the Santa Ynez Valley. And the restaurant, with a season-centric menu and region-centric wine list, and with Mr. Kazali’s notable reputation, is one of the very few AAA 4-Diamond restaurants in Santa Barbara County.
 
Today, the property is finally enjoying a facelift.
 
The couple took a leap of faith earlier this year when they shut down for 17 days. The focus was almost entirely downstairs; the rooms, most all on the second floor, had seen sporadic upgrades over the years. This overhaul focused on the inn’s reception area and living room, and in particular on the restaurant’s dining room. “It was complete chaos,” laughs Mr. Kazali, recalling the round-the-clock project that had construction teams working overtime and even living at the inn. The toughest phase was the flooring. “After it was waxed and stained, there was no standing on it for five days – it halted everything!”
 
The revamped dining room at the Ballard Inn
The new and improved Ballard Inn & Restaurant features a succinctly fresher feel, with a muted palette of colors and elegant furnishings. Quaintness and comfort prevail, though, “in that wonderful New England bed-and-breakfast style that Chris and I love,” says Mr. Kazali.
 
The crowning jewel of the project is Chef Kazali’s reimagined restaurant, which he’s deliberately dubbed, The Gathering Table. “We wanted a dining concept based on food that’s shareable,” he says. “It’s the way I like to eat: I want to try every plate that comes out!”
 
The eatery’s centerpiece communal table fits up to 14 people, “perfect for a large party,” says the chef. “But when we’re seating different guests, we only serve up to eight, so it doesn’t get too cramped.”  The rest of the 40-seat dining room features round tables and booths, but the white linens are gone. “We’ve gone more cozy, less fine dining. More casual and even kid-friendly. We don’t want to be labeled as a once-a-year spot but, instead, a place guests and local can visit a few times a month.”
 
The new menu, which mirrors the chef’s famous knack for Asian-French fusion, is arranged from lighter to heartier dishes. Portions are smaller – five to six ounces, generally – to encourage not only sharing, but also personalizing. “A couple can create their own tasting menu and order, maybe, five things off the menu,” says Mr. Kazali. “A larger party can really have fun by ordering a lot of different things.” And prices have been brought down.
 
Grilled Filet Mignon
 
Hamachi
 
Desserts rotate regularly
Among the new highlights at The Gathering Table: Oysters on the Half Shell ($24 a dozen); Cheese Fondue ($7); Manila Clams with chorizo and garlic toast ($13); Octopus Sashimi with squid ink vinaigrette and spicy yuzu aioli ($15); and Sliders with white cheddar, housemade pickles and shoestring potatoes ($7 each).
 

Chef Budi Kazali
Several signature Kazali dishes, including larger stand-along entrees, remain, like his Hamachi with avocado and soy vinaigrette ($15); a Pork Belly with Napa cabbage fondue ($14); the Hudson Valley foie gras with caramelized cherry and port glaze ($18); the Duck Breast with spring vegetable medley ($22); and his Marinated Hanger Steak with spicy charrd Brussel sprouts ($23). The kitchen, which Chef Kazali shares with three longtime cooks, also features daily specials. And the chef’s well-known predilection for what’s fresh, including working with regional purveyors and visiting farmers’ markets weekly, continues.
 
The new menu, though, has allowed Mr. Kazali to “move away from more traditional cooking, like always having to do starches and sauces,” and create dishes that are lighter and that allow guests to experiment.
 
“People have become more conscientious about what they’re eating,” says the chef.  “They understand food more and they ask all the right questions. It’s good -- it keeps me on my toes and makes me push the envelope.”
 
The shareable slant to the food has also spurred greater interest in wines-by-the-glass. “Guests can try different wines as they order more things – it’s very pairing-driven,” says Mr. Kazali, who’s managing the wine list until a sommelier joins the team. The beverage program at The Gathering Table includes signature cocktails and premium sake, though the wine list remains Santa Barbara-inspired; about 80% of the rotating selection is local.
 
The Gathering Table at The Ballard Inn, 2436 Baseline Dr., Ballard. 805-688-7770. Wednesday-Sunday 5:30-9pm. ballardinn.com/restaurant.
 
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Celebrating Grenache: Kaena Throws Gourmet Bash in Favorite Grape’s Honor

by Gabe Saglie, Senior Editor, Travelzoo
story published in the Santa Barbara News-Press on 9/14/17

Mikael Sigouin is proud of his title, Grenache King.
 
“I didn’t name myself, it was my peers,” he admits. “But I’m pretty sure I’ve worked with more grenache than most people in the state.”
 
The Oahu native began his love affair with the Rhone grape (and the most widely planted red wine grape in the world) in 1999, his first harvest at Santa Barbara’s Beckmen Vineyards. He speaks of grenache in devotional terms: “It deserves to be shown respect. Even if you think you’re doing everything right, you still need to nudge things in her direction, where she wants to go. Just like with any woman. And it has the greatest payoff in the world.”

The Grenache King
Sigouin attributes an upbringing shaped in large part by affectionate women, and by a pervasive respect for women, for his kinship with grenache. Many of his peers, he suggests, don’t have the necessary patience to allow grenache to reach its full potential. It can be so prolific, “they plant it in hot places and let it grow and grow to use as a bulk wine producer,” he says. Sigouin’s hands-on vineyard approach includes dropping two-thirds of his fruit to allow the best grapes to grow, regularly manicuring and picking late in the season. “It’s a waiting game, it takes patience,” he insists. And when you give grenache all the time it deserves, “the skins thin out, color comes out, you get that beautiful character of the tannins and this great texture and minearality.”
 
Sigouin launched his label, Kaena (Hawaiian for “potential for greatness"), in 2001; after juggling stints at both Fess Parker and Beckmen (as head winemaker), he went full time with his pet project in 2014. He now makes about 5000 cases of wine a year, including a grenache blanc, a grenache rosé and eight different grenaches, most of them vineyard-specific. “I’ve isolated some places that grow really great grenache,” says the winemaker. That's important, because the flavors of grenache very much reflect the site where it grows, he says. “Ballard Canyon, between Buellton and the 154 – that’s the sweet spot. Not too hot, not too cool, just right.”

It makes perfect sense, then, that Kaena would consider International Grenache Day a legit holiday. It celebrates it in style each year, and this year’s fete with Jeff Olsen at Buellton noshing hot spot Industrial Eats fires on all gastronomic cylinders. It takes place Friday, September 15, at 7pm, and just a handful of $100 tickets remain. Get yours at kaenawine.com.
 
After Sigouin insisted that “pork and grenache is the ultimate pairing,” I got a sneak peek at Chef Olsen’s six-course menu:  oyster, uni and avocado paired with Kaena’s 2016 grenache blanc (a wine so tasty, “it makes you salivate,” says Sigouin); tomatoes, melon, green chile and grilled ciabatta bread matched with the 2016 grenache rosé; pork shoulder in a Korean bossam style with gems, herbs and kimchi, along with the 2015 Santa Ynez Valley grenache;  achiote and orange-braised pork with avocado, queso fresco and corn tortillas, with the 2015 Tierra Alta grenache; pomegranate-grilled pork ribs with rosemary and roasted peppers, coupled with the 2015 Ali’i grenache; and warm chocolate soufflé cake for dessert, with chocolate-Nutella ice cream and the unctuous 2015 Larner Vineyard grenache.
 
You can’t go wrong with Olsen in the kitchen; check him out at industrialeats.com.
 
And all the wines are on store shelves now, including the popular Kaena tasting room in Los Olivos.
 
 
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Four Eateries Under One Roof: “Scratch” Reveals Dining Concepts for Montecito Inn

by Gabe Saglie, Senior Editor, Travelzoo
photos by Jakob Layman
story published in the Santa Barbara News-Press on 9/7/17

“Not much of what we do is typical,” admits Philip Frankland Lee, chef-owner of Los Angeles-based ScatchlRestaurants. It’s a mantra that has served him and his partner-wife, Margarita Kallas-Lee, well in the last few years, and which speaks to the imaginative slant to the way they do business.
 
“It doesn’t cost any more to have an original idea,” he adds.
 
The buzzed-about chef’s star has been rising steadily since the couple launched their latest their multi-layered endeavor in Encino in 2015. Four restaurants in all – four storefronts connected through the back – including the marquee eatery, ScratchlBar, where chefs playing servers drives a personalized experience and where tasting menus can feature 25 courses. As the name implies, most everything on the menu is made by hand and from scratch. The couple also runs Frankland’s Crab & Co., Woodley Proper and SushilBar, all on the second floor of a strip mall along Ventura Blvd.
 
“Instead of one giant space it’s four spaces of different sizes, four different styles and four different levels of commitment,” says Chef Lee. “It reminds me of a great hotel in South Beach or Las Vegas where you go in and have several restaurants on the first floor. I like that.”
 
Philip Frankland Lee and Margarita Kallas-Lee 
The Lees are hoping the concept will translate just as successfully to Montecito, where, between now and the end of the year, they plan to premier four unique concepts inside the Montecito Inn. The 2500-square-foot bar and eatery spaces that flank the historic hotel’s entrance along Coast Village Road have been closed and covered up to walkers-by for more than a year. This will be the culinary couple’s first business venture outside of L.A., though not entirely in unfamiliar territory. “I grew up and went to high school in the San Fernando Valley,” says Mr. Lee, 30, “and I remember spending quite a bit of time in Santa Barbara.”
 
The Lees are revealing their four concepts in stages, beginning later this month with the second outpost for Frankland’s Crab & Co. Located inside the inn’s former cocktail bar, this casual spot will be accessible from the street and will feature standards like “peel-and-eat shrimp, lobster rolls, crab rolls, clam chowder and fried chicken sandwiches,” says Chef Lee. “Like a Malibu or county line crab shack.” Food, ordered via walk-up counter, will be for dine-in or take-out.
 
"Scratch" in the works at the Montecito Inn (my pic)
October will see the launch of The Monarch inside the longtime former home of The Montecito Café, just off the hotel’s lobby. Breakfast, lunch and dinner items will focus on Central Coast vegetables, seafood and game and will be complemented a regionally focused wine list and by cocktails prepped at a newly built 40-foot bar. The Monarch will also handle room service for Montecito Inn guests.
 
Margarita’s Home Made Iced Cream will open in October, too, a pet project of Mrs. Kallas-Lee, an accomplished pastry chef. Orders will be taken at a counter inside The Monarch as well as through a walk-up window along Coast Village Road. “I envision ice cream as a composed dish: the sprinkles complement the ice cream, which complements the cone,” says Mrs. Kallas-Lee, 28, who plans on featuring eight different types of cones. “And everything will be made from scratch and with natural ingredients. Like the sprinkles – things like beet powder and lavender oil and a little charcoal for color.” Among her sweet creations: chocolate ganache ice cream on a chocolate cone with dulce de leche sprinkles; roasted plantain ice cream in a corn cone with corn sprinkles; and triple-crème camembert ice cream in a sourdough waffle cone with sourdough breadcrumbs, wild honey and lavender sprinkles.
 
“There will be standards, but I like focusing on ingredients not usually highlighted in desserts,” she says.
 
Lobster rolls at Frankland's Crab & Co. in Encino
The Lees are most tight-lipped about their final concept, due in late December. The Silver Bough will focus on luxury dining – “The French Laundry for Santa Barbara,” says Chef Lee – with only 16 seats and only two seatings per night. Located in a space toward the back of the hotel and not visible from the street, the fine dining venue will require reservations up to a month in advance and will give seating preference to inn guests.
 
The couple, who’ve been married for five years, is living at the Montecito Inn while their latest enterprise unfolds. They admit their vision is ambitious but believe it’s in synch with today’s foodie culture, and therefore timely. “Ten year ago, it was difficult to eat well, then it was expensive,” says Chef Lee. “Now, eating well is more convenient and very much in fashion.” And the pair sees their arrival in Montecito as a partnership with nearby restaurants, not as a rivalry. “We don’t look at it as competition because no one is serving the same food as we are,” says the chef. “The more successful and the stronger the restaurant community, the better we’re all going to do.”
 
For up to date information, check out scratchrestaurants.com.
 
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