Kendall Conrad ~ California Chic

Food, Fashion and Inspiration from a Local Designer.

My friend Kendall Conrad is a quadruple  threat. She is a designer for the most chic handbags and shoes, with three stores in Los Angles and Montecito, a beautiful mother/ equestrian/model, and an extraordinary hostess when entertaining. I have spent many a weekend with her, her family and their dogs at their Rincon Beach home by Santa Barbara. Between their beach abode and their lovely Spanish home in Montecito, Kendall exemplifies California Chic. Recently one afternoon at Rincon Beach, we saw a school of dolphins swimming and Kendall had me jump in a kayak with her as we made our way to the beautiful school of magical beings. She is a fearless yet elegant lady who is inspired by all things Spanish, whose Father was an American who became an actual matador in Spain! Her dinner parties are almost legendary with a beautiful path leading down to the creek side table set perfectly. At a mutual friend’s birthday she spent hours cooking the delicious luncheon, and what made the event special were the little details like freshly sliced blood oranges, white roses in delicate vases, and the rustic table setting.

For more local Los Angeles designers and eateries, see The Local Rose.

 1) As a designer where do you draw your inspiration from?
I am a hispanophile and inspired by all things Spanish. My father was a matador and as a child we went to Spain a lot. Hence the Corrida was a big influence and I loved the costumes and details and the pageantry of it all. Flamenco too was a big deal for me and I had my first lessons at 5 years old. Horseback riding had always been a part of my life and I am always inspired by the gear and tack. I studied architecture and sculpture in college and that too has been a source. And of course nature, the beach, a constant

2) You seem to me like the epitome of classic California style? Do you have a go to uniform of sorts? What are your basic three fashion must haves?
Yes, I do not like to think about what to wear and have different uniforms, depending on the weather.
1. cashmere sweaters
2. shorts
3. jeans

3) Do you see an organic, holistic movement growing in Santa Barbara and Montecito?
Ever since I was a kid there has always been an acute awareness of health and well being in SB.

4) Do you have a beauty routine?
I remove my makeup with jojoba oil and a hot washcloth every night. Lots of body oils-almond, coconut, apricot, castor always after bath or shower. I hate the feeling of dry skin!

5) On a desert island what three things would you bring with you?
Hand cream, chap stick, and coconut oil.

6) What contributes to a long, happy, stable marriage?
Listening!

7) What or where is your favorite meal?
My friend nancy’s house! She and her husband david cook up the most delicious and healthy food! I also love Axe and Farmshop.

8) What book is on your nightstand?
Just finished angelica huston’s book A Story Lately Told Loved!

9) How did your experience as an equestrian influence your life today?
It definitely inspires a lot of my designs. The bridles, cinches, saddles, leads. I love how they are made and the details.

10) What are your must haves for entertaining?
Good music, good lighting. Good people!

11) Your dishes are so incredible. How do you come up with these recipes?
Usually just make them up as I go along based on what is in season at the farmer’s market. I love to look at cookbooks as well and will riff on my favorite chefs recipe. I never follow exactly or measure.

12) The spices you use are unusual tell us about the ones you use?
Oh gosh, there is such a whole world of spices! I especially love the north African and middle eastern notes and flavors. The more exotic the better. Lebanese, Turkish, Persian, Moroccan, egyptian and African.e tc.. charmoula, berbere, za’atar, and ras al hanout, and aleppo , and Love curries too. I cook with pommnegranate syrup and tamarind paste a lot too.

Recipes Below:
1.marmalade chicken salad (serves 8-10)

make the marmalade first with:
1 orange, chopped with skin, remove seeds
2 tbsps honey
tsp saffron threads steeped in 1/2 cup of hot water
squeeze of lemon
bring to a boil and simmer for an hour until reduced and sticky. pulse in vitamix 5 times and store in a jar.
for the dressing:
mix well:
2 tbsp lemon juice
1/4 cup of olive oil
1 garlic clove
1 tbsp dijon mustard
sea salt and cracked pepper
assemble the salad:
meat pulled from one whole roasted chicken
handful of cilantro (rough chopped)
handful of mint (rough chopped)
add 2 tbsp of marmalade and the dressing,toss everything together and eat!

2.shaved fennel and blood orange salad (serves 8-10)

2 small fennel bulbs, thinly sliced
6-8 blood oranges thinly sliced, seeds removed
chevre cheese
handful of chopped parsley
handful of pomegranate seeds
juice of one lemon
1/8 cup of toasted walnut oil
sea salt and fresh cracked pepper to taste
spread the fennel slices across the bottom of a shallow serving dish. layer blood oranges on top decoratively. the crumble chevre on top of that and sprikle fresh parsley and pomegrantes last.
drizzle with fresh squeezed lemon juice and toasted walnut oil and sea salt and cracked pepper and serve.