NEWSFLASH:
Chef Contest removed
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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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