Dying To Get In - The Santa Barbara Cemetary

The Santa Barbara Cemetery (901 Channel Dr., 805/969-3231) is one cool spot. Sure, the resting place of the dead isn’t on your typical itinerary when you visit someplace (though admittedly I routinely visit cemeteries all over the world), but it’s definitely worth stopping by when you’re in town. The cemetery is unmistakably quiet and holds the best piece of land, high on a bluff overlooking the Pacific Ocean with pristine views to the mountains and Channel Islands as the Pacific fans out before you.

Advertising in the local paper from the 1940s

As cemeteries go this is flat out beautiful and though the dead may not be impressed with the views, all of us living folks certainly will be. Many notables from Santa Barbara history are buried here (JP Sterns of Sterns Wharf; Lewis Burton-the 1^st mayor of Santa Barbara in 1850; and Pearl Chase who basically single-handedly made Santa Barbara the tourist paradise it is today,) as are actors Ronald Coleman (films: The Lost Horizon, The Prisoner of Zenda, and he once owned the San Ysidro Ranch), and Fess Parker (TV’s Daniel Boone and local vintner), and even a few tragic souls from the legendary Jonestown massacre in Guyana from 1978; otherwise you’ve probably never heard of most of these folks.

In fact author David Petry writes, “One couple, Alice and Charles Sedgewick Minot of Boston, is buried in the cemetery although neither of them ever visited Santa Barbara while alive. Alice Minot requested in her will that she be buried on a beautiful site overlooking an ocean.  Her husband, after sending his attorneys on an extensive search, selected the Santa Barbara Cemetery.” The land goes back to 1867 as a burial place and was originally a 5-acre parcel on what was then the outskirts of town. Today it sits between the Four Seasons Biltmore and the Santa Barbara Zoo. There’s even a 200-page book on the complete history of the cemetery, “The Best Last Place,” written by the aforementioned David Petry, and quote from his book. Such is the dedication of Santa Barbara natives and their love of local history…and burials, I guess. A short walk across the thin grass amid palm tress, sunshine, ocean breezes and headstones will give you a new perspective on life – if not, go wine tasting.

Helena Avenue Bakery – Good Bread in the Best Place

“How can a nation be great if its bread tastes like Kleenex?" - Julia Child

Bread is important.

Pastry is supremely important.

And a good bakery is the cornerstone of civilization.

At least to me.

So when I heard a new bakery was opening in Santa Barbara, I was delighted. For a city the size of mine, we are woefully short of enough bakeries. Yes, we have a few very good ones, but more is always better, and location is everything.

Housed in an industrial warehouse building and retrofitted to be hip and trendy the  Helena Avenue Bakery is the latest addition to an ongoing stunning change to the Funk Zone, a former unsightly industrial area two blocks from the beach. There are multiple tasting rooms, Figueroa Mountain Brewery, a distillery, art galleries and multiple places for food, like Mexican street food at Money’s, to food trucks to Seven Bar & Kitchen, Lucky Penny and The Lark - these last two owned and operated by Sherry Villanueva, who started the bakery. “Having a bakery was a logical progression for us,” Sherry Villanueva told me when I stopped in. “It’s exciting to see the growth in high quality businesses opening up in the Funk Zone. The need for a wholesome bakery that appeals to people of all ages became quite clear to us as the neighborhood continues to unfold.”

And the Funk Zone is unfolding rapidly and smartly. “We are trying to build a sense of neighborhood,” Sherry says. “It's not about making a quick buck, It's about building the long-term relationships.” Helena Avenue Bakery serves as a wholesale bakery providing custom-baked goods for Lucky Penny, The Lark, Les Marchands and other coffee shops and restaurants throughout Santa Barbara. What’s cool is that now it’s open for retail, via a shared door of the Santa Barbara Wine Collective. And Helena Avenue Bakery has a two pronged approach: bakery and picnic lunches. The bakery offers various quiche selections with a deftly crispy crust; baguettes; walnut batards; ciabatta bread not to mention egg croissants with arugula pesto and prosciutto; apricot-thyme croissants; and cookies including their rich peanut butter.

But there is also The Picnic Counter offering prepared foods for take-away like house pickled veggies; couscous salad with cherry tomatoes, cucumber and feta cheese; Brussels sprouts Caesar salad; focaccia with roasted corn, pasilla peppers, queso fresco and cilantro; and fried chicken sandwich on ciabatta.

These foods are ideal for dining on-site, or heading the scant two blocks to the beach or picnics around the Santa Barbara area. Open 11:00 a.m. to 6:00 p.m. daily, bread is now king in the Funk Zone! So check it out, eat up and enjoy some of the best of Santa Barbara.

Found It. Discovering Eureka!

I’m typically not a fan of chain restaurants because as food writer for the last decade (Santa Barbara News Press, Gayot.com) there are plenty of individual restaurants that are worthy of your dollars. Also typically, chain restaurants are either so homogenized, bland and tedious or, like the Planet Hollywood concept, it’s all about a barrage of stimulation, a perfect place to eat if you have ADHD. But Eureka! elevates food and drink creating a more local experience while still crafting creative, consistent food. The Santa Barbara location uses reclaimed wood walls to encompass the interior, and the indoor and outdoor seating and open windows expand the look and casual vibe. One of Eureka’s selling points is that they feature American made craft beers and whiskies, not mainstream ones like Jack Daniels or Sam Adams, but small batch stuff. In fact they carry 58 whiskies at their brown spirits bar and 30 craft beers, which are constantly rotating. And each restaurant utilizes local ingredients and, if possible as is the case here in Santa Barbara, offers local brews and whiskies – we have AscendantSpirits in Buellton and Eureka carries some of their very good spirits.

Fried Chicken Sliders and Scarves and Yoga Pants

I stopped in recently (I’ve been several times) to sample a new seasonal dish - Fried Chicken Sliders ($11.50), and cocktail - Scarves and Yoga Pants ($12, see recipe below). The two sliders served with hand cut fries is crispy pieces of chicken, herb mashed potatoes, what they call confetti slaw and their spicy reaper chili sauce with plenty of heat and spice. The lightly toasted but is a counterpoint to the crisp chicken and crunchy slaw and the reaper, while not deadly, is a spicy-hot concoction. The cocktail (you need not wear lululemon to drink this) uses rye whiskey, a pumpkin spiced simple syrup and cream among other ingredients to make a near milk shake-like drink which is mild on the rye, offering that coveted pumpkin note with a creamy viscosity –perfect to warm you up and the fall temperatures drop. 

Pearl Street Blues Burger

Of course Eureka! has a terrific menu including a Jalapeño Egg Burger ($12) that uses a fried egg atop a burger with cheddar cheese, bacon, and a spicy chipotle sauce. Rich and moist, sloppy and spicy this meets every expectation. The egg gives a creamy gooiness to the burger and the spiciness from the jalapeno is potent but not overwhelming.

There are small plates, and appetizers like the Lollipop Corn Dogs ($7.50) which are five small round Polish sausages breaded in sweet corn batter, deep fried and served with three dipping sauces including a porter mustard sauce, a house made ketchup, and a cheddar cheese IPA dip which, for my tastes is delightfully rich and savory and the better sauce. The Bruschetta ($7) is five toasted baguette slices topped with ripe diced tomato, basil goat cheese, lemon zest and balsamic vinaigrette. This is fairly typical of bruschetta however the spreadable goat cheese adds a savory element and creamy texture.

The Cobb Salad ($12) is a mix of grilled chicken, crumbled blue cheese, hardboiled egg, avocado, bacon, onion and a spicy ranch dressing. There is spicy heat on the dressing and the ingredients are fresh and clean with definable flavors. It's the totality of the various components which make this work. The dressing too, minimally applied, provides an extra dimension of flavor. If you haven’t tried Eureka! Yet, now is the time.

601 Paseo Nuevo, Santa Barbara

(805) 618-3388, eurekarestaurantgroup.com

Scarves and Yoga Pants

1 1/2 oz Rittenhouse Rye Whiskey 1 oz Pumpkin Spiced Simple Syrup 1/2 oz Orange Juice 1/2 oz Lemon Juice 1/4 oz Heavy Cream 3/4 oz Egg Whites 2 dash Herbal Bitters

Santa Barbara’s Best Sandwich Shop

The sandwich is the workhorse of lunch no matter where you go: quick, portable and inexpensive, estimates say that Americans eat 300 million each day. The sandwich as we know it was popularized in England in 1762 by John Montagu, the 4th Earl of Sandwich; yes as goofy as it sounds it’s true. Sure, meat between bread was around long before the 1700s no doubt, but regardless of the historical particulars, we all want meat between bread. So here in Santa Barbara, and since 1991, South Coast Deli still reigns as the best sandwich shop in town. There are multiple South Coast Delis scattered around Santa Barbara and Goleta and inside any SCD at lunchtime it’s a bustling place; lots of hungry people and infectious music regulating the environment. There is a semi-industrial feel to the interiors, practical really, and there is free wireless to keep you occupied. You might consider calling in your lunch order ahead of time as waits can be about 20 minutes if you order at the counter. What has always impressed me at the various locations I’ve been to over the years is the consistent level of service and quality.

I love the Phatty!

Sandwiches, both hot and cold varieties are the focus here and bread choices include sourdough, rye, wheat, Italian roll, wheat roll, and croissant. I’m very partial to the Phatty - chicken salad with bacon, avocado and a basil-mayo and the Toasted Sweet and Savory Pork - roasted pork loin, mayo, red onions, arugula, and red pepper-horseradish jelly on a lightly toasted Italian roll. There are 3 dozen sandwiches to choose from. But there are also salads like the Asian Greens with Chicken which is a huge salad including Napa cabbage, regular cabbage, bok choy, carrots, green onions, cilantro, a smattering of black sesame seeds, and crispy won ton strips, with a sweet and spicy sesame dressing.

There are a handful of vegetarian options and you might consider the Caprese, which is a grilled and pressed sandwich with mayo, lots of tomato, pesto and mozzarella cheese on sourdough bread. Breakfasts include the spicy Max’s Breakfast Sammie, which is scrambled eggs, bacon, tomato, pepper jack cheese with a garlic-Tabasco mayonnaise on grilled sourdough bread. For a spicy morning wake up this sandwich will fit that bill. The success of South Coast Deli is that they are not afraid of bold flavors and in this world of benign foods, flavor is king. So if you’re visiting Santa Barbara, or you live here but haven’t tried SOUTHCOAST DELI, do check it out. 

Butterflies ARE Free: Monarch’s of the Central Coast

Butterflies: the wallflower of the insect world - I mean, who really notices these little floating soundless works of art? But these beautiful little creatures undergo one of the most amazing transformations from caterpillar to butterfly, something that I witness every year with the butterflies in my back yard. The Central Coast is home to three Monarch Butterfly Preserves where you can get up close, and somewhat personal with these beauties. And if you know little about them, I use this case study from my own yard in Santa Barbara, where my wife and I have specifically cultivated butterflies by planting milkweed. Eggs hatch on the milkweed plants, and the caterpillars consume, actually nearly decimate, the milkweed plant for food, all leaves and even stems. When ready the caterpillars find a place to spin their cocoon, and then form into butterflies, then return to lay eggs on the milkweed plant. It’s a cool cycle you can make happen in your yard.

In 2014 I noticed that after monitoring the caterpillars, one had decided to spin its cocoon on the doorjamb of the doorway into my garage. What astounded me was the trek this little guy made. From the milkweed plant it is 18-feet and 4-inches across my erratic, pot-holed lawn. From there he needed to climb up a 5-inch concrete rise to get to the top of the flagstone deck. Crossing the flagstone is another 9-feet and 3-inches to get to the garage door. Then he climbs straight up the door 8-feet, moves over 1-foot to settle comfortable (we hope) in the dead center of the top of the doorjamb. If you tally that up, it’s a total of 37 feet - a hell of a journey. What possess them I have no idea. Certainly some make their cocoon closer than this, but this is a reminder that nature offers a spectacular lesson if we choose to notice the small things. With a typical lifespan of a paltry 2 to 6 weeks (some live 6 months) when you see them, remind yourself of the singular beauty of life, the intense but short life stages they go through, and that the will to survive is strong. So wing on over to one of these Central Coast spots to take a closer look and be astonished by the world around you.

There he is! Smack dab in the middle of the garage door!

San Luis Obispo:

The largest butterfly preserve on the Central Coast is the Pismo Beach Butterfly Grove (Highway 1 just south of North Pismo State Beach Campground, 805/473-7220), which sees the return of butterflies each November through February when tens of thousands of Monarch’s migrate to this small grove of eucalyptus trees near the beach to mate. On average there are about 30,000 of these silent winged creatures and the trees are often transformed into brilliant shades of orange after their 2,000 mile journey to get here. Docents staff the area and give brief but fascinating talks about the butterflies and their very unique but short lives. It’s free to walk into the grove, free to hear the docents and there’s a short boardwalk that leads to the beach near a large picnic area where you hit the low sand dunes and cypress trees near the waters edge. Parking is along the side of the road so use caution when crossing as this is a busy street. Monarchbutterfly.org

This beauty just came out in my backyard

Santa Barbara:

Monarchs are usually found in Goleta from mid-November through mid-February and docents are available on weekends from 11a.m. to 2 p.m. during these months. This is the smallest of the three groves and is available for viewing every day during daylight hours and it’s free. The Goleta Butterfly Grove (Ellwood Main) is in the Sperling Preserve on the Ellwood Mesa in Goleta, just north of downtown Santa Barbara. Free parking is available. Goleta Butterfly

The grove in Pacific Grove, near Monterey

Monterey:

The Pacific Grove Monarch Preserve (1073 Ridge Rd., Pacific Grove) is located behind a salmon-colored butterfly-themed motel. There are, on average, about 10,000 butterflies that come here yearly, and why not, Pacific Grove is stunningly beautiful! The best time to view these silent creatures is October through March. There’s usually a docent on hand to answer questions and explain about the short life of these amazing creatures. There is a free street parking nearby and the grove is free to enter. Pacific Grove Butterfly

Also from my backyard. Absolutely stunning!

Food For Thought: Restaurant Review of Paloma

Flying High: Paloma Restaurant & Tequila Bar

5764 Calle Real, Goleta

805/681-0766, PALOMA

Open Monday through Friday 11 a.m. to 10 p.m.

Saturday and Sunday 9 a.m. to 10 p.m.

There is no shortage of Mexican restaurants in Santa Barbara; there are some terrific street-food places with traditional dishes, but what Santa Barbara is lacking is a more creative approach to the incredible variety of Mexican food covering not just the border states but recipes and spices from Mexico to Central America. Paloma (meaning “dove”) has brought creative, flavorful food and an upscale but casual ambiance. Owned by the Rudy's folks this is not a rehashing of their popular Mexican restaurants around town, this is something totally different. Booths, tables and a small bar fill the space with burnt orange walls and a family festive vibe. They run specials, sometimes even up to twice a week so that will always be new coming out of Paloma in addition to their comprehensive menu.

There are six salsas at their salsa bar including the mildly spicy roasted tomatillo mixed with pepper and diced onions. Their regular salsa is a tomato based mild version, all the better to go with their chips (served warm!) and their Guacamole ($7) which is a smooth creamy version topped with cilantro and diced tomato. There's a little bit of pepper and a comprehensive lime note making this very addictive. Of course you need a margarita to go with that and their regular Margarita ($8) is a smooth sweet concoction nicely balanced with plenty of lime without being overpowering. It’s simple, tasty and hits the mark. The Paloma Margarita ($9) uses grapefruit juice, blood orange, and tequila resulting in a more tart version of this classic. They also have more than 100 tequilas to choose from.

The Chile en Nogada

A few dishes to consider: The Empanadas de Camaron ($9) is two small shrimp-filled turnovers topped with a mango habanero sauce. The pastry is soft and light, the shrimp moist and the habanero sauce has a slow burning heat to it and it’s wonderfully flavorful. The Ceviche ($10) is citrus-marinated diced halibut, mixed with a small amount of pineapple and served with thin, crisp fried plantains. The fish retains a nice tropical flavor to it, but nothing overly sweet nor one-dimensional. The Chile en Nogada ($16) is a Pasilla chile stuffed with a mix of walnuts, pine nuts, ground beef, peaches, spices and topped with a creamy and slightly sweet sauce and dotted with pomegranate seeds. Typically a seasonal dish from Puebla Mexico, Paloma brought this gem to Goleta and I highly recommend it. This offers a great balance of heat mainly from the chile and texture from the nuts, and this unusual dish is spot on being distinctive, flavorful and satisfying. 

The Tacos del Mar

The Enchiladas Paloma ($15) is shrimp and cheese enchiladas topped with a creamy chipotle sauce, served with salad and side of rice. They consider this their "go-to dish," and there’s good reason why. The velvety chipotle sauce has a roasted smoky quality the way chipotle is supposed to be. The large shrimp are moist and tasty all by themselves giving texture and flavor. Dessert-wise the Bandalone ($6.95) is their signature dish. A moist corn cake, a cross between tres leches without the milk and corn pudding, it’s served with a scoop of vanilla ice cream and sliced strawberries and then drizzled with caramel sauce. This is a dense cake with plenty of corn flavor balanced by the sweet caramel and ice cream and is a terrific new version of an old favorite. 

The success of Paloma is in striking a flavor balance with their foods and elevating them beyond traditional Mexican fare. Creating wonderful and flavorful foods at exactly the right price, Paloma fills a void in Santa Barbara’s Mexican food offerings. 

Food:          ★★★★

Service:       ★★★★

Ambiance:   ★★★

(NOTE: Food For Thought Friday incorporates restaurant reviews, and Central Coast specialty foods. Ratings are ranked 1-5. Each restaurant is visited multiple times in accordance with restaurant review guidelines of the Association of Food Journalists. Michael Cervin was the restaurant reviewer for the Santa Barbara News Press for more than seven years, and judges at many food and wine events.)

Carving Up the Sacred Cow: Jocko's in Nipomo

(Editor's Note: Jocko's was contacted on four separate occasions as to correct pricing, seasonings and recipes - they elected to not respond)
To say that Jocko’s restaurant in Nipomo is iconic is an understatement. The place has been grilling up meat over oak since the late 1920s and has become something of a pilgrimage for carnivores. So as a restaurant reviewer for eight years now it was inevitable I should find out for myself why throngs of people seem utterly devoted to this out of the way spot.

The place is utterly lacking in any kind of décor, but that’s part of its charm, according to some. Painted cinder block walls hold up a low wood roof over what amounts to cheap banquet chairs, worn carpet and faded pictures on the walls. It looks like a dive restaurant, and partly that’s OK, not everything needs to be spit polished and accented with design tips from Pier One. But don’t put on your Sunday best to come here.

Dinners get crowded and as early as 4:30 p.m. lines start forming on weekends and you’re in for a wait, even if you make reservations. Lunches are less crowded, but it’s important to know that the oak grill, what the place is actually known for, is not fired up during the day, just evenings.

Dinners are a slow parade of foods beginning with packaged soda crackers and salsa which is pleasant enough, a bit watery though with a minimal heat. Then there is the crudités plate with pickles, black olives, and peppers. Next your salad arrives, nothing more than basic iceberg lettuce with a few carrot shavings and a sliced beet on top for good measure, or perhaps because they had them sitting around, it’s hard to tell. All salad dressings are made on site including their ranch which is average in terms of flavor, as is their blue cheese dressing which is more thin and watery. The honey mustard dressing has a slight heat to it but is more sweet than tart. It’s important to understand that dinners will always take time due in part to the crowds and in part to the grilling. Our meal took 45 minutes from the time the order was turned in to when it arrived, so be prepared to wait…and wait. Dinners include baked beans (minimal brown spice and a slight molasses richness but lean towards soft), tedious garlic bread lacking much actual garlic, and some form of potato - baked, French Fries, mashed - or rice. We opted for the baker with butter, sour cream and chives - a standard baked potato, nothing more -, and the unremarkable white rice. The Small Spencer Steak ($22) is frankly quite large and is one of their signature cuts. The Spencer is minimally seasoned and definitely has a rich smokiness from the oak. The meat is reasonably tender, but that’s as far as it goes, meaning there’s little that’s memorable about it other than the ubiquitous oak smoke which covers anything that has touched the grill. The Sweetbreads ($17) are lightly breaded and tender certainly with the smoke infiltrating the meats, but are more devoid of any specific flavor. Dinners include dessert, which is no more than a scoop of ice cream, Rainbow sherbet, spumoni, or vanilla, and a cup of coffee. With the abundance of food most people walk away with a container of something and that is the success of Jocko’s – way too much food. We wish it was way too much terrific food, but that’s not the case.

 
Lunches include beans and salad just like dinner, but it’s much less crowded and in the light of day the place looks older and more tired. The Grilled Chicken Sandwich ($9) is a large, moist half breast with tomato, sliced red onion, and iceberg lettuce on grilled sourdough bread and is as fundamental a sandwich as you can get. The seasoning on the chicken is fine, but since it’s not oak grilled it lacks the nuances that dinner items possess. There is also the Ruben ($8.50) made with corned beef, cheese and sauerkraut on grilled sourdough. The flavors here are muted and unimpressive, the whole being fairly elementary. Yes the corned beef is appropriately tender and the sauerkraut slightly crisp and sweet, but that’s all. Overall that seems to be the point at Jocko’s – average is exactly what they aim for – and they succeed. Yes you’ll get bang for your buck, yes, you’ll be full. The service is a notch below average however, friendly but unfocused, scattered, uneven and rushed. Ultimately the seasonings and flavors of the meats and the entire experience doesn’t live up to the hype. Along the Central Coast, from Santa Barbara to Monterey there are a number of very good steak houses, but Jocko’s isn’t one of them. Frankly most of us can grill a better steak at home and ultimately, that’s where I’d prefer to be over the tedium of Jocko’s.

Treatament to Tap: Santa Barbar's Water Route

You may be a local, you may be a visitor, but how our water in Santa Barbara gets to our taps, to your hotel and restaurants is something most folks never consider. So CervnsCentralCoast paid a visit to one of Santa Barbara’s water treatment plants, the Cater Treatment Plant to uncover just how Santa Barbara and other similar cities get their water – it’s an inside look that few get to experience.

Inside and underneath the plant, water moves through color coded pipes

Every city has a water resources division who collect, clean, store and distribute our water. Moving water around seems like a simple process, but it is a complicated, highly refined system. To begin with Santa Barbara, like all of Southern California, is a semi-arid climate and though we are populated with trees and the Pacific Ocean gleams in the distance, we are not a water rich area. Cater is what’s known as a surface water treatment facility, obtaining its water from Lake Cachuma over the mountain, located in the Santa Ynez Valley. The water leaves Lake Cachuma through an intake tower which connects to a 6.4 mile-long tunnel underneath the Santa Ynez Mountains, then connects to the South Coast Conduit which conveys water to the Cater plant, all done by gravity flow. Water of course is a finite resource and it costs money to transport and clean water for public consumption.

Process

Untreated surface water has a slightly negative charge so a positively charged coagulant chemical (aluminum chlorohydrate) is added which neutralizes the charge. An added polymer helps bind and adds weight to the suspended material in the water, so the tendency for water particles to push apart has been reduced, and they now clump together, known as coagulation. The water is put into a flocculation basin (really big paddle mixers turning very slowly) causing additional particle collisions, thereby making any suspended material in the water, algae and silt for example, heavy enough to drop to the bottom. Ozone disinfects the raw water at the beginning of the treatment process which helps oxidize dissolved minerals like iron and manganese, and conditions the water for a more efficient treatment process.

The flocculation basins

Then the water moves into a sedimentation basin where a large squeegee-type device rakes the heavy particles towards an auger which is removed to three solid recovery beds where the suspended materials dry naturally using sun the ambient wind. Once fully dry it looks like fine black dirt, and it’s stunning and slightly disturbing to see visually what has been removed from our water. There’s also a filtration system whereby the water percolates through 30 inches of carbon, then a foot of sand. Chlorine is still widely used in many water utilities and Cater adds chlorine at the very end of the treatment process to provide a “disinfectant residual” mean it helps kill of bacteria as it journey’s through the pipes towards the tap.

Water samples are routinely collected at the plant and run through multiple panels monitoring for turbidity, chlorine and bacteria, among a host of other things. Eventually the clean water is held in a “finished water reservoir,” ready to leave Cater and snake its way through a series of labyrinthine pipes. Cater processes an average of 18-20 million gallons of water per day.

 

Left to right the solid recovery basins and with the dry solids left over from treated water

Distribution

Underneath your feet, regardless of what city you’re in, is a maze of hundreds of miles of pipes. These pipes are monitored constantly because a break in an underground pipe means the possibility of bacteria getting into the water supply. Additionally, pipes do not last forever, but out of sight, out of mind, right? Added to that is that certain soils have corrosive effects therefore pipes need to be replaced. Every city, including Santa Barbara, has a replacement goal for aging pipes to prevent any issues with our water becoming contaminated, but pipe replacement is a time consuming and costly endeavor. Blacktop needs to be pulled up, roads closed, repairs made, water needs to be rerouted and occasionally shut off, not to mention that residents don’t like to have detours on their way to work. But replacement is necessary. Without it, you might not have the water you expect.

Water sources need constant protection

Water Wisdom: Conserve and Preserve

Conserving water is a lifestyle choice. If the idea of using water wisely doesn’t create motivation for you, perhaps your cost savings will. Like it or not water costs are rising. Here are some easy, simple steps to employ, not only at home, but everywhere, helping to reduce your water footprint.

--Time your showers. The average shower uses 2.5 gallons of water per minute. How long do you lounge in the shower and how much water is used? Time yourself, you might be surprised.

--Use drought resistant landscaping. If you have traditional landscaping water your yards at night which allows the water to absorb more fully into the ground. Watering in the morning means the sun evaporates what you’ve just put on your grass. You will use less water and save money.

--Stop watering sidewalks and driveways. Far too many people, whether at home or at their place of business hose down their sidewalks. Grab a broom, burn a few calories and don’t waste water on concrete.

--Practice rainwater harvesting. In my house this is no more high-tech than letting the roof-gutter water fall into a plastic trash can. Then use that water for your fruit trees, herb garden, etc. You can get fancy with rain chains, but it’s simply about capturing rainwater and the bulk of rainwater is best accessed from your downspouts.

--Get involved in beach clean-up days and creek rehabilitation. We say we value our beaches, but they are constantly littered. The more we are attuned to the health of our creeks and ocean, the more likely we are to respect our water.

--Practice water conservation when you travel. Most hotels give you the option of not washing your bath towels and bed linens on a daily basis.

By respecting our water we keep our rivers, creeks and oceans clean & healthy!

Santa Barbara’s Best New Restaurants for 2013

I eat for a living. As the restaurant reviewer for a Santa Barbara newspaper for seven years I eat…a lot. I get to travel and sample foods from various countries and judge at food and wine events, so I’m always near food, thinking about food, eating food or wondering about my next food. About 40 restaurants opened in 2013 and many are forgettable; many are good, but only a few fill a void with unique, creative food, service and ambience. So listed in alphabetical order are my favorite spots which opened in Santa Barbara for 2013. Check them out!

Georgia’s Smokehouse Here’s the truth – Santa Barbara sucks for BBQ, until this great food truck rolled into our lives. Stunningly tender ribs, pulled pork and spot on sauces proves that a food truck 

can be flat out awesome. Try the Bacon and Cheddar Hush Puppies, delightfully crisp deep-fried 

balls of dough mixed with cheese and bacon and topped with sea salt, seriously that’s a no-brainer. 

Their Smoked Burger is topped with whiskey-caramelized onions and roasted tomatoes with 

clean and focused flavors and a hint of sweetness. The Smoked Baby Back Ribs are wonderfully 

fall-off-the-bone tender ribs coated with a tangy vinegar-tomato sauce that has great citrus and heat. 

805/845-4854, GEORGIA'S SMOKEHOUSE

At the Paso Robles Winemaker's Cookoff judging competition

Paloma Mexican food goes where it should have gone years ago – out of the dull realm of tacos and beans, and into seasonal South American dishes with spicy sauces and real flavor. You must order the Chile en Nogada, a Pasilla chile stuffed with walnuts, pine nuts, ground beef, peaches, spices and topped with a creamy, slightly sweet sauce and dotted with pomegranate seeds. A seasonal dish from Puebla Mexico, this offers a great balance of heat and texture. The Enchiladas Paloma is a shrimp and cheese enchilada topped with a creamy chipotle sauce that actually has a potent roasted smoky quality the way chipotle is supposed to be. Oh, and there are 100 tequila’s for your consideration…woo hoo!

5764 Calle Real, Goleta, 805/681-0766

Monday - Friday 11 a.m. to 10 p.m., Saturday & Sunday 9 a.m. to 10 p.m. PALOMA

The real deal- Greek salad in Crete.

Sama Sama Not familiar with Indonesian food? Great – here’s your intro. They use rotating local farms where they get their vegetables. The foods are simple and rustic but loaded with flavor and finesse including the Tempe Rice Bowl of sweet soy glazed crispy tempe, mixed with coconut rice and topped with a gado-gado salad of thin sliced cucumber, zucchini then mixed with a peanut dressing. Hands down, one of the best vegetarian dishes in town. The Nasi Goreng is fried rice mixed with diced carrots, celery, garlic and broccolini with a fried egg on top and then dusted with green onion, and served with shrimp crackers. Uncomplicated but very gratifying food. 1208 State St., Santa Barbara, 805/965-4566

Tuesday - Friday 11:30 a.m. - 2 p.m., & 5:30-10 p.m., Saturday 5:30-10 p.m., Sunday 10:30 a.m. - 3 p.m.  SAMA SAMA

The best Caesar Salad I've ever had in Tijuana!

Seven is located in the hip, new, trendy Funk Zone and this under the radar spot, really a bar with killer food, is as unpretentious as it is hard to find. No address, no signage – they think it’s a cool like that. It’s actually annoying, but forgive that (and the weak service) and go for Chicken and Waffles with infused maple in the chicken, their Cali Slaw (an awesome riff on Cole Slaw featuring herbs du Provence, or any of their sandwiches (named after the seven deadly sins) and yes, their mouthwatering pulled pork sliders. Simple bar foods done exceptionally well! They have a back patio, exposed brick interior, some cool cocktails and rotating art. 224 St. Helena, Santa Barbara, 805/845-0377, Monday - Friday 5 p.m. - 1 a.m.,  Saturday & Sunday Noon - 1 a.m. SEVEN

The Lark is named for an overnight Pullman train that serviced Santa Barbara for 60 years. Their Caramelized Cauliflower Gratin is an instant classic with texture, heat and spice. Gruyere cheese is mixed with preserved lemon, chili flake, bacon, breadcrumbs and cauliflower, then baked - absurdly wonderful. The Roasted Mary’s Chicken is brined then air-dried making it extraordinarily moist, served with brown butter polenta, butternut squash, and a maple Sherry chicken juice. Crispy Brussels Sprouts are a mix of Medjool date, sesame, lime, and garum for a savory element. The result is a dish of great balance and texture, with a sweet note as a counterpoint to the vegetal sprouts.

131 Anacapa, Santa Barbara, 805/284-0370,

Tuesday - Thursday, & Sunday 5-10 p.m., Friday & Saturday 5-11 p.m. THE LARK

Me and the Mrs chowing down in Innsbruck,  Austria

Toma sits in the former Eladio’s spot near the harbor and this is an absolute gem. Love, love, love the Tuna Cones which are comprised of diced ahi sashimi, ginger, sesame, soy, chile, and chives stuffed into a crisp sesame seed cone - think of this as an ice cream cone for adults. Also excellent are their pasta dishes, grilled romaine salad, and braised short ribs, frankly it doesn’t matter, it’s all so damn good with exceptional service – a shortcoming of far too many restaurants everywhere. 324 W. Cabrillo Blvd., Santa Barbara, 805/962-0777

Nightly 5-10 p.m. TOMA

And be sure to read my weekly reviews every single Friday in the Santa Barbara News-Press to see what's what in the culinary world here. I cover everything from high-end to holes-in-the-wall.