This
issue peeks into every corner of the Central
Coast in celebration of sustenance. Get
a taste of our region’s delicious
culinary offerings in the Diner—a
special section stuffed with menus from
the region’s best restaurants and
featuring Central Coast Magazine's own
culinary competition. Learn about the state
of the region’s wine industry, travel
to Ojai, delight in our nightlife and cocktails,
and party like a locavore. Bon Appétit!
On
the Cover
Chef David Reardon from Miró at Bacara Resort in Santa Barbara
and Chef Evan Treadwell of Lido Restaurant at Dolphin Bay in Shell
Beach.
Photography by Crystal Myers
Photo Produced by Kara E. Clark
Art Direction by Tyler A. Ichien
FEATURES:
The
State of the Grape
From the Santa Rita Hills to the
Santa Lucia Valley, three experts take
a look at trends in the Central Coast
wine industry.
Local Party Flavors
We gather some of our favorite local products
to throw two tasteful made-on-the-Central-Coast celebrations.
DEPARTMENTS:
Health & Beauty
Grapes of
Bath
Local spas offer rejuvenating wine treatments.
Home & Garden
Living
Well
Wine Country Giving
The affable Addamo
family builds their winery and gives back
to the community.
Food & Wine
Go
Sip
Digestifs
Opal Restaurant & Lounge
Travel & Leisure
Getaways
The Lightness
of Being in Ojai
A getaway made in Shangri-La
Commerce & Community
Community
Food Banks and the Voracious Vortex
Santa Maria celebrates
National Agriculture Day.
Arts & Entertainment
Culture
The Harmonious Duo
Two Santa Barbara
musicians balance big-time gigs with casual
jams at Cold Springs Tavern.
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