Tucked into a peaceful area of hard-to-pronounce yet breathtaking Xpu-ha between Playa del Carmen and Tulum, Barcelo Maya Beach Resort takes up just over one mile of white sandy beach—with every square inch dedicated to sun and fun. It was evident from the minute we drove up the long, windy entrance just how big the property was. (At maximum capacity, the resort can hold up to 11,000 guests.) Along with five distinct hotel buildings, there’s also a convention center, discoteque, outdoor marketplace, live theatre, and much more. Naturally, there is a spa on property, but for those pint-sized pampering needs, there’s also a kids’ spa. Oh, and if you just happen to be an international soccer team (or a fan of soccer players), there’s a giant field just waiting for some play.

And speaking of play, it’s important to be armed with the proper intel so that you can do just that and maximize your time at this massive all-inclusive resort. To get you primed for your stay at Barcelo Maya, I’ve compiled the top 8 ways to go “all-in” on enjoyment:  

The couples’ massage room at U-Spa

Get a treatment at USpa. Built in 2007, the celestial-themed USpa is a great way to escape the heat and indulge. True to Barcelo form, the 20,000 sq. ft. spa is huge, featuring 25 massage rooms, a flotation room, hydrotherapy room, three Vichy rooms, and a Swiss treatment room. (I was a big fan of the starry couples’ massage room, which screams neon bliss.) One of the most notable spa treatments is the Temazcal, a take on a traditional Mayan ritual that involves a fiery hot coal-fueled steam bath and a group healing session with a shaman. If that’s not your bag, the spa has plenty of other treatments to suit your fancy—see them all here. 

Mmm….scallops.

Do an around-the-world food tour. Whether you’ve got a taste for Japanese, Brazilian, French food, or another style of cuisine, Barcelo offers a restaurant to whet your cravings with 21 restaurants on-site. Most of my dining experiences were in the Palace Deluxe—and they were all pretty great! If you’re a fellow Californian and missing your beloved foie gras, be sure to try Brasserie’s Foie Gras Tarte. And if you’re a fan of meaty places like Fogo de Chao, you’ll want to hit up Rodizzio, where a friendly waiter will bring out giant slab after giant slab of rib eye, veal medallions, pork loin, and more and cut it for the table. (They definitely make good on their tagine, “We put the ‘all’ in all-inclusive!”) Make sure to make a reservation in advance, especially if you’ll be dining with a large group.

Shop for hammocks, sombreros, and other keepsakes in the Plaza Americana.

Go shopping. At Barcelo Maya, there is a pretty impressive array of lobby shops, but what really got me was the Plaza Mexicana outdoor marketplace. Handwoven blankets, rainbow hammocks, sombreros, tchotchkes, jewelry, luggage—you name it, you’ll find it at this mini shopping village. It’s located outside the Colonial building, so depending which building you’re staying in, you might want to take the free tram over. And for a serene, shady respite from shopping, be sure to check out the nearby outdoor wedding chapel for a gorgeous detour.

Take the plunge. The cerulean, crystal clear waters (not to mention the bathwater-warm temperatures) of the Caribbean Sea are pretty much irresistible all year-round, and Barcelo Maya provides plenty of ways to dive in. Non-motorized water activities like kayaking, snorkeling, or riding a

The adult pool

water tricycle are totally free as part of the all-inclusive; with a reservation, you can even go windsurfing or take out a catamaran. The resort also offers one free scuba diving class per stay in the pool. And if you’re simply seeking some sun, swim, and siesta time, you’ll find it in one of the 10 pools. (I prefer the adult pool….ahhh.)

Get entertained. As a musical theater and dance nerd, I was completely blown away by the fact that they hold nightly shows at the on-site 750-seat Monte Alban Theatre. The shows are helmed by an 80-person dedicated entertainment staff, including singers, dancers, and even a Mexican quartet orchestra! Depending on which night you go, you might take in an interactive game show, musical variety show, or traditional Mexican folklore song and dance. It’s a great (and free) way to wind down the evening after eating at one of the all-inclusive restaurants. 

All the world’s a stage at Barcelo Maya.

Explore the region. Honestly, Barcelo Maya is so big that you really don’t need to leave the resort at all. I could easily have spent a week or two there and done something new and different every day! But if you want a truly authentic, one-of-a-kind experience, it’s pretty much a must to get out and see the Riviera Maya. Barcelo Maya offers an on-site travel agency that can whisk you off on various excursions, such as sailing, swimming with dolphins, or seeing the ruins at Chichen Itza. However, independent companies such as Alltournatives or Adventours will pick you up if you’d like a wider array of options.

I opted to go to Ek Balam and the Cenote Maya, but I’ve heard Xcaret is also a watery, wonderful way to spend the day. I also know from past experience that Tulum (only about 25 minutes away from Barcelo Maya) is a can’t-miss destination.

Pastry perfection!

Save room for dessert. All of the food at Barcelo Maya is pretty good, but the desserts? So, so bueno. I had the chance to meet the pastry chefs while visiting and found out they go through 8,000 eggs a day in the bakery alone! Not only are they whipping up goodies like cakes, flan, and tartes for all of the restaurants, but they also specialize in blown glass-style giant spun sugar creations and carved chocolate for special occasions.

Make yourself a Bloody Mary in the Club Premium lounge.

Make a Club Premium reservation. Many of Barcelo’s all-inclusive properties offer an upgrade option known as Club Premium,which for a nominal fee, adds perks such as complimentary wi-fi, free minibar items and room service, a bottle of champagne on arrival, priority restaurant booking, spa and shopping discounts, and more. There’s also a special exclusive club lounge where you can have a private check-in or just stop in for a Bloody Mary or mid-day snack. I would highly recommend a Club Premium reservation to anyone considering a stay at any of Barcelo’s properties, as it really does add a lot of value—and that’s saying a lot at an all-inclusive resort! However, Barcelo Maya is an AAA Four-Diamond Resort, so regardless of whether you go for Club Premium or not, you’re likely to have an A+ experience.

The release was set to happen at dusk on the beach outside the Barcelo Maya’s Tropical building, near the fishing pier. Turns out that it was actually the culmination of a months-long nesting process—typically sea turtle season goes from May to October. During that time, Barcelo Maya protects its waterfront nesting sites with a wire fence, allowing guests to observe and learn about the process. (This year, the turtles hatched in mid-September, which coincided with my trip.)

A somewhat blurry view just before the turtle release, with a view of Barcelo Maya Palace Deluxe in the distance

About 35 other guests gathered by the water to witness the newborn native loggerhead and green sea turtles find their “sea” legs and swim out to sea. Barcelo Maya’s environmental team strongly cautioned us not to take pictures using flash, as the light could confuse the turtles and keep them from heading toward the water. (Some tourists did so anyway—so annoying!) It was a bittersweet moment watching the baby turtles, as I learned that most of them don’t survive—out of more than 100, no more than 10 would likely live longer than a day or two. Still, I’m glad I got to witness such a beautiful natural phemenon!

See a great video of the Barcelo release from a few years back here:

After the turtle release, we headed to Caribe, one of the eight specialty restaurants inside the Barcelo Maya Palace Deluxe (the main of the resort’s five buildings). Reservations are required; see the menu here.  The Caribbean-inspired menu is extensive—make sure to set aside at least an hour to get the full experience! (I see no reason not to put the “all” in all-inclusive.) I started with the Rock

An intimate table for two at Caribe

Shrimp Beloute, which was delightfully delicious; others in my group tried the Caviar soup, garnished with scallops, shrimp, and mussels, and thought the same. I stuck with the seafood motif for my entree, ordering a port lobster marinated in adobo and garnished with a carmelized apple. Other notable main courses include Baked Suckling Pig, Tuna Steak with Virgin Vinaigrette, and Salmon Braid with Caribbean Herbs.

My only tip: if you like wine, splurge on something off the wine list at any of Barcelo Maya’s restaurants. Yes, it will cost a little extra, but the house wine isn’t all that tasty, and you’ll enjoy your meal that much more. And if you’re a cocktail kind of girl, definitely try the Miami Vice, Barcelo’s signature cocktail. A mouth-watering mix of rum, pina colada, and daiquiri, it’s the perfect drink whether you’re lounging poolside or doing pre- or post-dinner cocktails. (I’m pretty sure Don Johnson would give it two neon thumbs up.)

At around 10 pm, I finally decided to call it a night. It had been an absolutely magical day—and one that I would dream about for many nights to come. The perfect way to end a wonderful stay at Barcelo Maya Beach Resort! ‘Til next time, Riviera Maya.

Do the Chaca! One of my tripmates checks out the friendly yin to the Chechen’s poisonous yang.

We were provided with lockers to store our things, and Rodrigo instructed us to go as bare as possible—shunning our shoes, accessories, cameras, any other extras, and even towels. The idea is to basically bring you and your bathing suit…and an open mind. He presented us with several options for entering the cenote: ziplining, rappelling, or taking about six flights of steps down into the swimming hole. Though I’d just been ziplining a few weeks earlier, I was a little apprehensive (having never been cave swimming) so I decided to be a bit boring and descend via the good ol’ steps.

An unforgettable experience awaited at Cenote Maya.

I loved it so much that I even decided to get out and zipline back in, which was an absolute blast! (See my video of another tourist doing it here: IMG_0963. This video also has some great visuals of the cenote:

Rain starts falling through the cenote opening, adding to the cleansing feel of the experience.

—> A baby turtle rescue to remember –>

On my recent trip to Barcelo Maya Beach Resort, I took advantage of the many excursions they offer and signed up for an Alltournatives-led trip to Ek Balam and a nearby cenote (Spanish speak for “cave”). For $129, the tour would include hotel pickup and all-day transportation to the aforementioned sites, free admittance to Ek Balam, an authentic Mexican feast, necessities like towels and bottled water, and the guidance of an extremely knowledgeable group leader named Rodrigo.

Rodrigo shows off his impressive knowledge of the ancient Mayans that inhabited Ek Balam and what makes this archaelogical site so special.

One of the lesser-known Mayan Ruins in the region, Ek Balam is actually the most recent archaeological zone to be opened to the public, so I was eager to explore relatively new territory. I don’t think it’ll be a best-kept secret for long, though – the towering pyramids were absolutely awe-inspiring and the crowds completely manageable. And, unlike other more touristy sites, like Chichen Itza and Tulum, you can actually climb the temples and get up close and personal with these fascinating pieces of history.

We took a 45-minute walking tour with Rodrigo as he shared the history of the ancient Mayans who’d once inhabited Ek Balam. Afterward, we were free to explore the grounds, traverse the temples, or just meditate and relax. My choice was clear—I wanted to climb the Acropolis, which at 105 feet high, is Ek Balam’s tallest structure and one of the tallest Mayan pyramids ever built. Though the steps looked intimidating, I wanted to see what the top had in store (and, let’s be real, I also wanted to work off the margaritas from the night before!).

El Trono (if you click the picture, you can see the Mayan inscriptions in the second doorway)

Made it to the top in one piece! And I’m so glad I did.

—>Cave diving in Cenote Maya—>

They all love to go nude.

I’m talking about their nails, naturally. These haute-handed starlets are all devotees of celebrity manicurist Jenna Hipp, who recently joined forces with RGB Cosmetics to create HIPPxRGB. Inspired by cosmetic foundation, this chic line of nude nail polishes is specially formulated to match various skin tones. (Hipp got the idea while she was on set for celeb magazine cover shoots, and learned that barely-there nails are the new black.) The result: classy nail coverage for everyone from dark-skinned darlings to fair vixens.

Another thing that gives the polishes star quality is their “5-Free” designation, meaning they’re free of harmful carcinogens such as formaldehyde. It’s part of Hipp’s commitment to using only eco-friendly, gluten-free and paraben-free products. (No wonder she’s known as Hollywood’s first “green” manicurist.)

Here’s to naked ambition. Read my Q&A with Ms. Hipp below:

What manicure tools should we keep on hand at home?

Jenna: Before you start, switch out your nail polish, nail polish remover, old nail files (which can harbor bacteria), and any dull or rusty tools/clippers. As far as nail brushes, you can’t do the perfect job without the perfect tools. I use EcoTools makeup brushes to precisely apply moisturizers, cuticle creams, et cetera. Their eyeliner brush is genius at removing little imperfections around the edges.

I also recommend using Nailing Hollywood Crystal Nail and Cuticle Smoother. Manicures last days longer as the NH Crystal Nail & Cuticle Smoother gently seals the free edge of the nail instead of ripping into it as traditional files tend to do.

Speaking of cuticles, what are we supposed to do with them?

Jenna: Never push back your cuticles when they’re dry, as this could cause painful hangnails. After a shower or soaking your nails in warm water for at least five minutes, combine two drops of eucalyptus essential oil and one teaspoon of jojoba oil, and then deeply massage the mixture into the cuticles before pushing them back. The massaging will force moisture into the cuticle while bringing circulation to the tips of the fingers, helping new fresh skin to grow and dry skin to repair more quickly.

Also, don’t cut your cuticles or let anyone else do it, either! Not only does this leave room for infection and cuts, it does nothing to harness your cuticles. Even though cutting them seems like instant gratification, this will only cause them to grow back with a vengeance in the long run.

Instead, little steps will make a big difference. Use disposable gloves when washing dishes and cleaning house. Easily apply an at-home treatment when watching TV by mashing half of a ripe banana in a bowl and applying directly to cuticles. Cover with cotton gloves. Let set for 10 minutes. When you remove gloves, any excess cuticle will easily lift away with the help of an orange stick. No need for harsh and scary tools!

Any other DIY treatments you recommend?

Jenna: Salt, sugar, and Epsom salt scrubs are great ways to incorporate elements from nature into your beauty routine and work wonders to create soft hands and cuticles. Exfoliate hands at least twice a week, trying the following at-home recipes:

Baking Soda with Lemon Juice  
Mix ingredients together, then scrub them over nails using a nail brush or a toothbrush. Dab each nail with a dot of Tom’s Natural Whitening Toothpaste, dip toothbrush in water and scrub nails clean. Wash hands (don’t dry them!) and moisturize damp hands with jojoba or extra virgin coconut oil. Lightly dab dry with a cotton towel and admire your handiwork.

Oatmeal & Almond Sea Salt Bath

• 1/2 c. finely powdered oatmeal mixed with 1/2 c. finely crushed almonds
• 1/2 c. sea salt
• 1/2 c. dried herbs: chamomile, rosemary or fresh lavender
• sliced cucumbers

Mix all ingredients except cucumbers and place in a tightly sealed jar. Scoop out a small amount and use to scrub over damp hands or feet. Scrub for at least 30 seconds and rinse clean. Place fresh cucumber slices over freshly scrubbed hands and feet to lock in moisture, reduce puffiness and, over time, naturally fade the appearance of freckles.

This story was originally published in Vital Juice Los Angeles.

The day started at Café Belle Madeleine, Paris’ patisserie where fresh espresso, croissants, and other French delicacies beckoned. Though it would have been a lovely way to spend the morning, we decided to take our treats to go, as the forecast called for rain and we wanted to get our sun on at Soleil Pool. Manz curled up with her coffee and a book, while I put on oversized sunglasses and basked in the short-lived rays, staring up at the giant Eiffel Tower looming gorgeously over the pool area.

Beignets, Instagram-style.

Once the raindrops began, we took the opportunity to grab some grub inside at Le Burger Brasserie. I’d had this place on my list ever since I discovered that they served a $777 Kobe Beef and Maine Lobster Burger, served with caramelized onions, imported Brie, crispy prosciutto and 100-year-aged Balsamic vinegar—not to mention a bottle of Dom on the side. But when I asked the waitress about it, she hadn’t heard of it before; upon later investigation after our meal, I found out it’s now an off-menu insiders’ selection. (Probably for the best, since I’m not exactly a high roller!) So instead, I settled for a Betterave-Beet and Goat Cheese Salad served up with a side of “Pommes Frites Au Bleu-bleu Cheese Fries.” And for dessert? Beignets, naturally. Tres delicious!

My sister marvels at the amount of French food we are able to ingest.

Once we’d stuffed ourselves silly, it was time to hop in a cab for the 7pm showing of “Jersey Boys” back at Paris. My sister and I are big Broadway nerds and were beyond jazzed to finally check out this four-time Tony-winning show for ourselves. And honestly? It was even better than I had imagined.

One of the best shows I’ve seen in a long time! Two enthusiastic thumbs up.

“Can’t Take My Eyes Off of You” is one of my favorite oldies, but I wasn’t aware just how many popular songs from the 50s/60s were by Frankie Valli and the Four Seasons. The production values and singing were superb, and I loved digging into the juicy story of one of America’s first mega-boy bands. The show was so good that Manz took our parents to see the show again when they came to New York a few weeks later! The next morning, I found myself wanting to stay in the elevator just a little longer as they were playing songs from the show over the intercom. Two giant thumbs up, indeed.

The “Top of the Tower” backlit by the beautiful view.

On a high, we headed over to Eiffel Tower Experience to take a ride to the top, but as it turned out, high winds had closed it down for the evening. So we decided to do the next best thing—drinks at the Eiffel Tower Restaurant. What wowed us immediately upon walking in was the view. Situated directly across from the Bellagio fountains and the glittering lights of the Cosmopolitan, Planet Hollywood, and more, it was truly a breathtaking sight. We started with a glass of champagne, and then I branched out into the “Top of the Tower” specialty cocktail for $18 (ouch), made of Skyy Ginger, Domaine de Canton, ginger beer, grated Star Anise, and candied ginger. It was delicious…worth all $18 Benjamins and then some.

We both had early flights out the next morning, so when the clock turned midnight on our cocktailing, we turned into proverbial pumpkins and reluctantly headed for the Red Room for some rest. It was an absolutely fabulous weekend and I can’t wait to return. Until then, au revoir, Paris!

Our Red Room in Paris.

When I arrived off the flight from LA, Manz was already a few cocktails in and ready to kick our whirlwind weekend off in style. First on the list? Seeing red—the new Red Rooms at Paris, that is. Imagined by Vegas interior design team Cagley Tanner, the Red Rooms feature chic houndstooth carpeting, lip-shaped sofas (ooh la la), and bold red accents throughout the room, along with 42″ plasma screen HDTVs and iPod docking stations for your entertainment enjoyment. Though we didn’t plan on spending much time in the room (c’mon, it’s Vegas!), we were excited to check out the new digs in Paris. (Check out the Hotel Chatter write-up here.)

Even the bathrooms are ruby red!

With a few hours to kill before our dinner reservations at Gordon Ramsay Steak, we ventured across the street to peep the new(ish) Crystals at City Centre. Though I’ve been to Vegas several times since it opened, I hadn’t made it there yet and wanted to take a little shopping trip. (A trip to Paris isn’t complete without one!) Of course, with shops like Fendi and Stella McCartney, I ended up doing mostly window-shopping, but I made some mental additions to my ever-growing Pinterest list. There was also a really cool exhibit showcasing Roberto Cavalli gowns worn on the red carpet—my personal favorite was Shakira’s shimmy-tastic dress from the Juventud Awards.

The Technicolored conservatory at Bellagio.

Next we wandered over to the Bellagio for a stroll through the colorful Conservatory, which always reminds me of Munchkinland-meets-the-Chocolate-Factory. If we’d had more time, I would have popped into the Monet exhibit, but as such, we took a quick peek into the Jeff Mitchum gallery (which had me exclaiming, “I can’t believe it’s not Photoshopped!” Seriously. His photography is that awesome. Need to take a DSLR class, stat.)

But the piece de resistance came at dinnertime, when we headed to Gordon Ramsay’s restaurant inside Paris. The last time I ate at one of Ramsay’s restaurants was when I attended one of the first tapings of “Hell’s Kitchen” (remember the one where customers ordered a pizza because the food was running behind? I was at the next table). So I was eager to try Ramsay’s cuisine off­-camera and experience his newest baby, which opened in May 2012.

The logo shines bright atop the ceiling at Gordon Ramsay Steak (photo courtesy of Vegas Chatter).

One of the first things I struck me about the restaurant was its fun, squiggly logo, which appears everywhere from a giant neon light fixture to the wine glasses. When I inquired about it, the waiter told me that the unique design was based on Ramsay’s continuous hand movement while making his signature dish, the Beef Wellington. Tres creative!

I made a mental note to try the Beef Wellington, but first Manz and I wanted to check out the other options—and there were many. The wine and cocktail list was presented on an iPad, which was searchable by varietal, region, price, grape…you name it! And the choices didn’t stop there: soon it was time for a friendly visit from the beef cart, which previewed juicy selections from the New York Strip Steak to the Bone-in Rib Eye to Royal Long-Bone Chop. (It turns out all prime beef is dry-aged for 28 days in a Himalayan sea salt room, which gives the beef more flavor and marbling.)

The chefs hard at work inside Gordon Ramsay Steak.

True to form, I opted for the Beef Wellington, while my sister got the Bone-in Rib Eye, both of which were incredibly yummy. Our feast also included Maine lobster, heirloom tomato salad, mac & cheese (sinfully good), and a really tasty sticky toffee pudding for dessert. (Let’s just say it’s good you walk a lot in Vegas, because we ingested enough calories to fill the Grand Canyon!) It was the perfect place to try celebrity chef cuisine at its finest, catch up with my sister, and kick off our whirlwind weekend.

After dinner, we headed to Empire Comedy to take in a set from LA comedian Matt Braunger. My husband is in the improv scene in Los Angeles and had mentioned that he’d enjoyed Matt’s comedy on a friend’s podcast, so we knew we were in for a treat. The theater (inside Napoleon’s) resembled a swanky French cabaret-style lounge, which later in the evening turns into a rollicking piano bar. Though we would’ve loved to sip champagne and smoke a stogie (as the bar is known for), we were so overstuffed that we kept it to H20 while we laughed off the calories.

To top off the night, we had plans to go dancing at Paris’ Chateau nightclub, but were deterred by the crazy long lines roping around the lobby. Never to fear though—Le Cabaret was just a few feet away, tempting us with live music and fun dancing (and no line!). After grooving for a while to the awesome live band, we started feeling the urge to play some blackjack and decided to head to Harrah’s (my lucky place). But before we could walk away, I felt someone grab my arm forcefully…wait, a security officer?!

“You’re going to have to come with me, ma’am,” he said, dragging me back toward Le Cabaret. Panicked, my mind started racing through all of my past Vegas adventures—had I done anything crazy? My sister kept walking, unaware that I’d been detained. Then his face broke into a grin: “I can’t let you leave the way you were getting down in there!” No parking on the dance floor, indeed, it seems. So Manz and I went back and danced to a few more tunes so that we wouldn’t wind up in party cuffs.

By nights’ end, we were fully sated, up a collective $190, had danced the night away and were ready to retire to our Red Room…so we could do it all again the next day! Bon soir…for now.

“I’ve been cooking 25 years, and oysters are a food that have always seemed to wax and wane in popularity,” says Sascha Lyon, head chef at the W Hollywood’s Delphine, which hosts themed “Raw Bar Mondays” weekly. “Right now, oysters seem to be very trendy—the craze has definitely been reinvigorated.”

In light of the renewed interest, other local restaurants are also seeking new ways to entice oyster aficionados. When Japanese restaurant Katana debuted a slew of new menu items this spring, Hama Hama Oysters with Tomato Gelee and Caviar were front and center. At Public Kitchen in Hollywood, a special champagne and oyster menu is now offered on Tuesdays, while new downtown restaurant Little Bear pairs Belgian craft beers with inventive oyster dishes like po boys and Gougere sliders. And several hours north, almost 4,000 adventurous epicureans descended on Morro Bay for the first annual Central Coast Oyster Festival in June.

Thousands of oyster lovers descend on the first Central Coast Oyster Festival, held in June 2012.

Like caviar before it, the oyster has arrived.

And here’s why it matters: they’re among the healthiest types of shellfish available. Along with seafoods like tilapia and trout, oysters carry the lowest-level risks for mercury contamination; they also contain protein and an impressive range of vitamins and omega-3 fatty acids. “Not only are oysters low in calories, but they’re also a nice source of B12, zinc and calcium,” says registered dietitian Katie Chapmon, who works with Kaiser Permanente in Los Angeles. Translation? Better energy and improved brain and nervous system function (thanks to B12), stronger bones (from high calcium content), and a healthy boost for testosterone production (courtesy of zinc—and hence the aphrodisiac reputation).

According to Chapmon, oysters are also a smart choice for those trying to stay heart-healthy. Says Chapmon, “Compared to shrimp, lobster and crab, which can be high in cholesterol, oysters are a yummy choice for those watching their cholesterol or saturated fat intake.”

Of course, not all oysters are made equal—it’s important to ensure that raw oysters are served fresh and free of potentially harmful bacteria. Among the numerous telltale ways to spot a bad oyster are a rotten smell and/or insides that are cloudy or discolored (rather than clean and white). “When you open an oyster on the half-shell, there should be water sitting inside and no dry edges,” says Dwight Maloney of Morro Bay Oyster Company, which sources oysters to LA restaurants like Hungry Cat and L&E Oyster Bar. “If not, send them back in a hurry.”

The good news is that oysters sourced from Pacific Ocean coldwater are typically fresh year-round and much less likely to harbor bacteria than those from certain parts of the East Coast. (Maloney says the old adage about oysters only being good in months ending in ‘r’ doesn’t typically apply out West.) “The cooler the water, the stronger the minerality and the brinier the oyster will taste,” says Lyon of Delphine. “On your palate, it tastes like the cleanest ocean water you could ever have.”

And fittingly so—as the filter-feeding nature of oysters actually helps make surrounding waters cleaner and a more sustainable habitat for other sea creatures by removing bacteria and sediments. “Water is cleaner after it passes through the oyster beds than before it enters,” says Maloney. “The more oysters you have in a bay, the cleaner the bay will be.”

So there’s no good reason not to enjoy these salty seafood treats, which, like wine and cheese, take on the properties of their surrounding terroir (some oyster lovers have dubbed it merroir). “When you eat them, it’s a complex experience in the mouth, and it’s an experience that should be relished every single time you do it,” says Lyon. “Spending a few hours eating oysters and drinking champagne—to me, that’s what an afternoon is all about.”

This article originally ran in the September/October issue of Whole Life Times—see the original story and additional recipes here.

During Earth Day festivities last spring, the upscale lounge became one of the first in the region to adopt a “wine-on-tap” system behind the bar, offering eight reds and six wines—all locally made from vineyards like Margerum and Melville. Why is the practice so eco-friendly? For starters, it cuts down on waste and materials by eliminating the need for corks, labels, cardboard, and bottles; even some of the kegs themselves are converted old Pepsi-Cola canisters, with the taps made from old wine barrels.

“Our goal, first and foremost, was to optimally temperature control the wine and also work in a way that allowed us to be more in touch locally,” explains co-owner Mitchell Sjerven. “It’s really been something special—it’s a win-win.”

Up the 101 in Los Olivos, those that run the Stolpman tasting room are looking to make similar advances in the way they serve wine. Employee Joe Neenan says plans are in place to introduce a system that will allow people to bring in bottles and growlers for refills. “Since the wine is served directly in-house and is meant to be consumed right away, you don’t have to use preservatives, so it’s a more organic way to serve and make wine,” he explains.

The Stolpman tasting room is just one of numerous stops on the Sustainable Vine Wine Tour, created by former green builder and LEED AP Bryan Hope to showcase the sustainable winemaking in the region. Hope first introduced the popular tour in 2007, and if its steadily evolving agenda is any indication, the region is making leaps and bounds toward organic and biodynamic growing.

“When I first started doing these tours, there were only three or four places that made sense to visit—now there are more than a dozen,” shares Hope.

The first person Hope approached when setting up the tour was Alma Rosa’s Richard Sanford, one of the first to pursue organic certification in the Santa Ynez Valley and whom Hope calls “a real pioneer.” Over the last four years, the tour has expanded to include places like Demetria Estate, which practices organic and biodynamic farming; Grassini Family Vineyards, which practices organic farming; and Presidio Winery, which is certified both organic and biodynamic.

According to Hope, the majority of sustainably-minded vineyards in the area choose to practice organic farming and other responsible practices rather pursue organic winemaking certification. The difference? To be certified organic, wines cannot contain sulfites (a common practice for preserving flavor quality and ensuring longer shelf life). Peter Ampelos, co-owner of Ampelos Cellars, says that many winemakers don’t agree with the reasoning behind this rule: “Sulfur is a byproduct of fermentation; Mother Nature makes sulfur as a way of protection,” he says. “I can spray sulfur on my grapes and still be certified, but can no longer add sulfur to wine. Where is the logic in that?”

Yet even without certification, local vineyards are still producing wines that fit the bill. Stolpman’s delicious Originals Syrah contains no sulfites; says Neenan, “This wine was kind of an accident—we just had this one tank and [winemaker] Sashi [Moorman] never added the sulfites, so we ended up producing about 100 cases organically.” And for all their wines—most of them signature Syrahs—the vineyard employs organic practices such as planting cover crops like legumes and utilizing dry farming techniques. (Dry farming tends to be a rarity in California, and Neenan says it “yields a much higher-quality fruit.”)

Ampelos is no exception, having operated its vineyard on a biodynamic and organic basis since 2006. Largely powered by solar panels, the vineyard was also one of the first to be SIP-certified (aka “Sustainability in Practice”), a designation unique to California’s Central Coast. A significant undertaking—and, for Work and his wife Rebecca, former LA executives who left the corporate life after 9/11 to enjoy a slower, more sustainable lifestyle, there was definitely a learning curve involved.

“We knew that farming is the most important component of making good wine, and how much it can impact the grapes,” says Work of their choice to go green. “A big part of biodynamic is following the lunar calendar and what happens with the moon and constellations, so we had to learn how to plan accordingly. On the organic side, we had to learn which preparations should be used and how and when to use them.”

Work says he and his wife “lucked out” in terms of location, as they bought their land shortly before its surroundings were deemed the Santa Rita Hills AVA (American Viticultural Area). “There are very few places in the world that have ideal conditions for Pinot Noir, and this is one of them,” says Work. Other AVAs in the region include Happy Canyon (known for Sauvignon Blanc), and Santa Ynez Valley (known for Chardonnay and Pinot Noir).

One Sustainable Vine stop that takes advantage of the varying climates in all of these AVA regions is Dragonette Cellars, which sources sustainably produced grapes from various vineyards to make their wines. “The way the coastline shifts, all the mountains and valleys run east/west, which is really unique,” says Brandon Sparks-Gillis, who founded the company along with brothers Steve and John Dragonette. (Sparks-Gillis and John first met while working at Wally’s Wine Shop in Los Angeles.) “It allows us to grow cool-weather grapes even though we’re in Southern California; you have the massive chilling influence of the ocean and winds.” To that end, Dragonette focuses on making varietals like Sauvignon Blanc, Pinot Noir, Syrah, and Grenache, which Sparks-Gillis feels “have a really unique home in this kind of micro-climate.”

Like Sparks-Gillis, Hope also believes that the wines coming out of Santa Barbara County are truly one-of-a-kind. When Hope takes wine lovers on tours, he “tries to stress that they way they farm around here and make wine is much different than the Central Valley where you’ll find Charles Shaw and Gallo. Here, our smaller crops ensure quality over quantity; the coastal zone is much more conducive for growing quality grapes. We have the ability to make truly great wines.”

Take the Tour

Designed for small groups of up to 9 people, the Sustainable Vine Tour allows eco-minded wine lovers to taste their way around Santa Barbara County. Hope transports tour takers in a biodiesel Mercedes Sprinter Van, and the group visits between 3 and 4 vineyards and tasting rooms throughout the day. (A gourmet picnic lunch is also included.) For more information, visit: http://www.sustainablevine.com

Other stops on the tour include:

Alma Rosa Winery

Ampelos Cellars

Beckmen Vineyards

http://www.beckmenvineyards.com

Cimarone

http://www.cimarone.com

Coquelicot

http://www.coquelicotwines.com

Demetria

http://www.demetriaestate.com

Dragonette Cellars

http://www.dragonettecellars.com

Grassini Family Vineyards

http://www.grassinifamilyvineyards.com

Presidio Winery

http://www.presidiowinery.com

Stolpman Vineyards

http://www.stolpmanvineyards.com

Q: How would you define macrobiotic food?

A: There is no shorthand answer; a lot of it is based on Eastern philosophy, like yin/yang and energetics. It all boils down to a diet based in seasonal, whole-food ingredients [and eating] a lot of plant-based foods for optimal balance.

Q: What are the health benefits of going macro?

A: In macrobiotics, we focus primarily on real, whole food, nothing processed or artificial. The benefits are staggering—it’s a full-body benefit.

Q: Tell us about a few macrobiotic staples.

A: Tempeh is the lesser-known cousin to tofu; it’s made from soy, but is fermented into a cake. It’s more healthful than tofu and more digestible, and has much more mineral and vitamin content. It’s also tastier. Seitan is [another staple], made from wheat gluten. It’s the protein in wheat that gives the bread its structure and muscle, so the seitan is that muscle isolated.

Q: How much does it resemble “traditional” food?

A: In the plant world, there’s a lot you can play with. Mushrooms have an earthiness and real robustness; whole grains bring a chew to the table; soy sauce has a depth of flavor; and edamame has a special taste you’re always looking for in your food. It’s a mixture of all these ingredients that bring the same satisfaction you would get from eating a beef burger when you eat our Big Macro.

Q: Do you believe macrobiotic eating is more prevalent these days?

A: ‘Macrobiotics’ has always been a scary word that turns people off, [but] its principles are completely spreading. [We’re seeing] more use of whole grains and vegetables and seasonal—if not local—ingredients; they just taste better and are more healthful. It’s really the new wisdom of macrobiotics, which is based on traditional knowledge and humans being more in touch with nature and following its cycles and rhythms.

That’s what M Café is all about: if you walk in here, it’s an “M” and you don’t know it’s based on macrobiotic ideas. We infused some California relaxed energy into it and want to make it more accessible.

Put a Bun On It

If you’re stumped for what to try at M Café, start with the Big Macro burger. According to Gross, “in standard macrobiotics, there is sort of a prescription of certain categories of food, and the Big Macro patty itself encompasses all of those. It’s like getting a complete macrobiotic meal within a bun; it’s got your whole grains, vegetables, beans, and protein.