805 Living November 2018 by 805 Living

NOV E M BE R 2018

GIVE THANKS GIVE BACK

Desire Toasted Challah Bun

3oz Barbecue Smoked Brisket

8oz Ribeye Burger

Tobacco and Paprika Smoked Onion

You are going to need a valid pilot’s license. For the plane, too. The nation’s first and only standalone AMG® showroom has landed at Mercedes-Benz of Thousand Oaks. With over 3,000 square feet of iconic, modern design, the AMG Elite Performance Center is the latest manifestation of 50 years of fanatical dedication to the pinnacle of automotive performance. Come experience the soul-stirring rumble of hand-built V8 motor, or configure your dream machine in life size on a video screen that’s bigger than most garage doors. The world’s fastest family finally has its own home, and it’s right here in Thousand Oaks. Fly on in any time.

Mercedes-Benz of Thousand Oaks

3905 Auto Mall Drive Thousand Oaks, CA (805) 371-5400 www.mbzthousandoaks.com

FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA I OPEN NOW I 805.969.3167 I MONTECITO, CA 93108

Design Studio

1235 COAST VILLAGE ROAD I 805.969.0442 I COMING SOON I WWW.SILVERHORN.COM

Whizin Market Square | 28861 West Agoura Road, Agoura Hills | 818.874.9092 aBeautifulMessHome.com

remodel the basement It’s that time of year

It’s that time of the year

first light of spring

lightsculptures The functionality of lighting with the intrinsic qualities of art give your room something to say. Hand-made by artist Timothy J. Ferrie.

Studio address: 31200 La Baya, Suite 305 Westlake Village, CA 91362 e m a i l : t j fe r r i e @ m e . c o m • 8 0 5 - 2 7 6 - 5 6 5 5 • w w w. t j fe r r i e . c o m

The Best of all Blessings is to Give Thanks BHHSCALHOMES.COM THOUSAND OAKS

WESTLAKE VILLAGE

CHANNEL ISLANDS

CAMARILLO

©2018 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity.

$1.2

Billion

in assets under management

Best-in-State Financial Advisor, 2018 (Seth Haye) —Forbes Magazine

Top NextGen Advisors, 2018 (Seth Haye, #11 of top 1000 in U.S.) —Forbes Magazine

FRONT, LEFT: Stephanie Hartmire: Senior Registered Associate; Barry Garapedian:

Managing Director-Wealth Management, Financial Advisor; Seth Haye: Executive Director, Financial Advisor; Anna Quirino-Miranda: Registered Associate; BACK, LEFT: Clint Spivey: Consulting Group Analyst; Vanessa Renna: Client Service Associate; Carlos Garcia: Financial Advisor; Elisa Decker: Group Director

Top 40 Under 40, 2018 (Seth Haye, #13 in U.S.) —On Wall Street

* as of August 1, 2018

The Oaks Group at Morgan Stanley | 805-494-0215

Source: Forbes Magazine (July, 2017). Data provided by SHOOK TM Research, LLC. Data as of 3/31/17. SHOOK considered Financial Advisors born in 1980 or later with a minimum 4 years relevant experience, who have: built their own practices and lead their teams; joined teams and are viewed as future leadership; or a combination of both. Ranking algorithm is based on qualitative measures: telephone and in-person interviews, client retention, industry experience, credentials, review of compliance records, firm nominations; and quantitative criteria, such as: assets under management and revenue generated for their firms. Investment performance is not a criterion because client objectives and risk tolerances vary, and advisors rarely have audited performance reports. Rankings are based on the opinions of SHOOK Research, LLC, which does not receive compensation from the advisors or their firms in exchange for placement on a ranking. The rating may not be representative of any one client’s experience and is not indicative of the Financial Advisor’s future performance. Neither Morgan Stanley Smith Barney LLC nor its Financial Advisors or Private Wealth Advisors pays a fee to Forbes or SHOOK Research in exchange for the ranking. For more information see www.SHOOKresearch.com. On Wall Street's Top 40 Under 40 asks brokerage firms to nominate their top young brokers. Of those nominated, On Wall Street bases its rankings on quantitative and qualitative criteria. Financial Advisors are ranked by their annual trailing-12 month production (as of Sept 30, 2014). The rating is not indicative of the advisor's future performance. Neither Morgan Stanley Smith Barney LLC nor its financial advisors pay a fee to On Wall Street in exchange for the rating. ©2018 Morgan Stanley Smith Barney LLC. Member SIPC

CRC# 2197915

7/18

Contents GIVE THANKS, GIVE BACK

Features 76

Talented chefs in this foodie town come together to create a memorable menu.

A little help can go a long way at any stage of life.

A LOS ALAMOS THANKSGIVING By Hilary Dole Klein Photographs by Gary Moss

•

NOVEMBER 2018 / 805LIVING.COM

KINDNESS FOR THE AGES By Joan Tapper

GARY MOSS; COVER: © RUTH BLACK/STOCKSY UNITED

NOVEMBER 2018

Beauty. Warmth. Comfort. (Itâ&#x20AC;&#x2122;s what we do best.)

I n t e r Ior DesIgn | remarkable resources

Left to right: Kristen Love, Genaro Lagdameo, Karen Shoener, Marcella Van Huisen, Carla Padour

960 South Westlake Blvd., Suite #6, Westlake Village (805) 418-1890 www.InteriorDesignWestlake.com

Contents

NOVEMBER 2018

•

GIVE THANKS, GIVE BACK

Pulse 35 Tracking the Beat of the 805

Finds 39 Setting the Bar

New tools for the ultimate happy hour. By Jennie Nunn

42 Robust in Rust

Warm up the season in shades of fallen leaves. By Frances Ryan

44 Travel

By Erin Rottman

Insider By Heidi Dvorak

Sage Advice This herb’s warm, complex flavor is a wise addition to many seasonal dishes.

By Anthony Head

By Jaime Lewis

Faces in the Crowd 64 Mary Maranville

96 WINE:

This farmer’s daughter teaches children how food gets to the table.

By Victoria Woodard Harvey Photograph by Gary Moss

Arts & Culture 66 Universal Images

Artist Russell Crotty draws from heaven and earth. By Joan Tapper Photographs by Gary Moss

Dishing It Out for Charity 57 Dine and Do Good

By Frances Ryan

By Hilary Dole Klein Produced by Carmen Juarez-Leiva

NOVEMBER 2018 / 805LIVING.COM

Taste 92 FOOD:

Giving Thanks As his recovery continues, the author has an important task to complete.

48 Local Events & Family Fun 50 Hot Ticket 53 Show Your Support 54 Worth a Drive 55 Give Back

Enjoy a dish for a worthy cause.

Insights 62 A Time for

Upgrades 71 The Bottom Line

The measure of a great dining room is in the seat.

Good Deeds 74 FOOD Share and

The Sunshine Kids

By Mark Langton Photographs by Mark Langton and TracySaundersArt.com

BENEVOLENT BOTTLES 805 vintners give back with special releases. By David Gadd

98 DINING OUT:

New Kid on the Block Set in the company of some of the city’s most enduring eateries, Santa Barbara’s

The Middle Child is vying for its share of attention. By Victoria Woodard Harvey Photographs by Gary Moss

101 Dining Guide P.S. Sketchpad 112 Turkey Farm

Escapees on the Lam

By Greg Clarke

In Every Issue

18 Editor’s Note 24 Masthead 30 Behind the Scenes

Visit Us Online! 805living.com Instagram, Facebook, Twitter, and Pinterest keyword: 805Living Check out the free digital version of 805 Living on our website and on issuu.com. It’s smartphone and tablet compatible. Become an 805 Living Insider! Sign up to receive “The Insider,” our free mid-month newsletter that provides additional suggestions for local events and activities, last-minute getaway ideas, and little extras—like food and wine tips—to help you get through the month. Insiders will also receive special offers, contest news, event invitations, and more. Subscribe at 805living.com.

44: CHERE PAFFORD; 64; GARY MOSS; 98: GARY MOSS

Departments

BECAUSE THANKSGIVING DINNER. Sculpt the body you want without surgery and little to no downtime.

YOU DONâ&#x20AC;&#x2122;T NEED A REASON TO LOOK AND FEEL YOUR BEST. YOU JUST NEED A BECAUSE. The Shoppes at Westlake Village

+ Volumizing + Lift

+ Fat Reduction

+ Wrinkle Relief

+ Skin Tightening

+ Skin Care

+ Rejuvenation + Resurfacing

Westlake Village | 30750 Russell Ranch Road, Suite F orangetwist.com | @orangetwistbrands

BOOK YOUR COMPLIMENTARY CONSULTATION 805-367-5711 W. Grant Stevens, Chief Medical Officer

Editor’s Note

Feels Good to Do Good IT WAS ONLY A COUPLE MONTHS ago when we presented our annual Food & Wine issue, a celebration of local ingredients as well as the women and men who turn them into the world-class dishes of the 805. I’m still hearing great things about that issue. This month, starting on page 57 with our third annual Dishing It Out for Charity challenge presented by UBS, we do that all over again—only this time, along with showing 25 tantalizing dishes from some of the area’s most exciting restaurants, we’ve highlighted a special charitable aspect. Every time a featured dish is purchased through the end of December, a donation is made to a local charity that is dedicated to helping families, individuals, and our communities at large. The best part is that the restaurant owners choose a charity that is near and dear to their hearts. Honestly, though, I don’t know which is the best way for you to proceed: You could either choose a favorite charity to support and purchase the accompanying dish or just find whatever sounds the most delicious and go enjoy it, feeling doubly satisfied. Either way, I encourage you to support these restaurants that have stepped up to the plate to give back in a big way. The rest of the issue is filled with even more ways to make your Thanksgiving as wonderful as it can be and make a difference in someone else’s life. We also have stories about people like agricultural educator Mary Maranville (Faces in the Crowd, page 64) and tween philanthropist Stella Chudleigh (“Kindness for the Ages,” page 86), who both actively work to make the Central Coast—and the world—a better place. In the spirit of feeling grateful, I am very appreciative for all the years of terrific service Gaylen Grody has given our magazine. This is her last issue as one of our research editors and we’re going to miss her and her work very much. Gaylen’s departure is kind of like what goes on at the Thanksgiving table itself. We all come together, we swap stories, enjoy good food (I had dinner with Gaylen very recently), and we share a little bit of ourselves with friends and family who have gathered. Then, when the time comes, the table clears, our homes empty, and we’re left with memories that will hopefully last a lifetime and inevitably some delicious leftovers. And we look forward to next year. I already am. Happy Thanksgiving,

Lynne Andujar edit@805living.com

NOVEMBER 2018 / 805LIVING.COM

GARY MOSS

Editor in Chief & Publisher

HARDWOOD FLOORING

•

TILE

•

COUNTERTOP S

31275 LA BAYA DRIVE WESTLAKE VILLAGE CA 91362

•

MOULDING

•

818 889 0487

DOORS & WINDOWS

CONEJOHARDWOODS.COM

premier service premier quality Premier Coach With over 30 years in the collision repair industry, Premier Coach has built an indisputable reputation by providing the utmost quality and delivering a level of customer service that goes above and beyond normal customer expectations. We repair all makes and models and are certified with Porsche, Tesla, BMW, Ford, Lexus, Kia, Nissan, Infiniti, Honda, Acura, Hyundai, and Fiat Chrysler Automobiles. If youâ&#x20AC;&#x2122;ve recently been in an accident or know someone who has, we are here to help!

WWW.PREMIERCOACHAUTOCOLLISION.COM

CONTACTUS@PREMIERCOACHAUTOCOLLISION.COM

852 VIA ALONDRA CAMARILLO, CA 93012 | 805.389.9574

/PREMIERCOACHCA

@ PREMIERCOACH

3053 LOS FELIZ DR. THOUSAND OAKS, CA 91362 | 805.373.7366

@ PREMIERCOACHCA

Financial Planning & Investment Management

PalmCM.com | 805.727.2000

2945 Townsgate Road, Suite 200 Westlake Village, California 91361 Schedule Your No-Obligation Consultation With An Experienced Fiduciary Wealth Advisor.

Alano Massi, MBA, CFPÂŽ Palm Capital Management, LLC is a d/b/a of Dynamic Wealth Advisors. All investment advisory services are offered through Dynamic Wealth Advisors. The material contained in this ad is not a solicitation to purchase or sell any security or offer of investment advice. This material has been distributed for informational purposes only. A copy of Dynamic Wealth Advisorsâ&#x20AC;&#x2122; ADV Part 2A Firm Brochure is available upon written request and can also be found on the Securities and Exchange Commission website at https://adviserinfo.sec.gov/IAPD by searching under CRD#151367.

CENTURY 21 Troop Real Estate is Now CENTURY 21 Everest

Change can be exciting. It’s been a big year of

change for the CENTURY 21 brand on a national level and a big year for CENTURY 21 Troop Real Estate locally. Nationally, you may have noticed a new look and feel to the iconic CENTURY 21 brand. Thanks to an award-winning rebranding campaign, the company has said a respectful goodbye to the famous gold jacket and hello to a fresh new look that makes the most recognized brand in real estate more relevant to today’s digital home buyers and sellers. Locally, in 2016, Ventura County market leader Troop Real Estate became part of the CENTURY 21 system when it partnered with CENTURY 21 Everest Realty Group, home to the #1 performing CENTURY 21 office in the world. Under the CENTURY 21 Everest banner, the company was ranked as the #2 company in the world for CENTURY 21 with 3 of its local agents ranking in the top 10 nationally.

www.C21Everest.com

805-426-0623

Under the leadership of George Morris, CEO, John Ciet, President, and Rick Davidson, President of The Everest Group, the company is dedicated to building on the legacy of 30 years as the market leader in Ventura County. Earlier this year, Brian Troop sold his remaining interest in the company, and with his support, the company changed its name to CENTURY 21 Everest. It may be an exciting new look and a new name, but it’s the same great level of service that you’ve come to expect from our outstanding team of professionals along with the world’s most recognized name in real estate.

George Morris CEO CENTURY 21 Everest

John Ciet President CENTURY 21 Everest

Rick Davidson President The Everest Group

A NEW LOOK, A NEW NAME, THE SAME TRUSTED SERVICE IN REAL ESTATE SINCE 1987.

EDITOR IN CHIEF & PUBLISHER

Lynne Andujar

edit@805living.com CREATIVE DIRECTOR

Bernard Scharf MANAGING EDITOR

Kathy Tomlinson DESIGNER

Sophie Patenaude PHOTO EDITOR

Gary Moss

photo@805living.com SENIOR EDITOR

Heidi Dvorak CONTRIBUTING EDITORS

Mark Langton (Philanthropic Events), Jennie Nunn (Shopping), Erin Rottman (Travel), Frances Ryan (Fashion, Interior Design) CONTRIBUTING COLUMNIST Jaime Lewis CONTRIBUTING WRITERS

Ryan Brown, David Gadd, Victoria Woodard Harvey, Hilary Dole Klein, Joan Tapper CONTRIBUTING ILLUSTRATOR

Greg Clarke RESEARCH EDITORS

Beth Bloom, Gaylen Ducker Grody, Tajinder Rehal CONTRIBUTING PHOTOGRAPHER

Gary Moss CONSULTING EDITOR

805 Living is a registered trademark. All rights reserved. 805 Living content may not be used or reproduced or transmitted in any form or by any means, including photocopy, without the express written permission of the publisher. 805 Living is not responsible for loss of or damage to unsolicited manuscripts, unsolicited artwork, or any other unsolicited material. Unsolicited material will not be returned. 3Digit Media, LLC, and its affiliates, contributors, writers, editors, and publisher accept no responsibility for errors or omissions with information and/or advertisements contained herein. 3Digit Media’s liability in the event of an error is limited to a printed correction. 3Digit Media does not assume liability for products or services advertised herein and assumes no responsibility for claims made by the advertisers.

SUBSCRIPTIONS To subscribe to 805 Living, please visit 805living.com. Your domestic subscription includes 10 issues of 805 Living for $25.95. If you have a question about your subscription write to Circulation Department, 805 Living , 3717 E. Thousand Oaks Blvd., Westlake Village, CA 91362; or reach us via email at circulation@805living.com.

Please recycle this magazine when you are finished.

805 LIVING, NOVEMBER 2018

FLAWLESS INTEGRITY

EXPERT KNOWLEDGE

UNCOMPROMISED VALUE

EXCEPTIONAL SERVICE

ASSOCIATE PUBLISHER

Jennifer S. Vogelbach

Home furnishings and design, fine jewelry, fashion jennifer@805living.com 818-427-3496 ADVERTISING SALES REPRESENTATIVES

Dave Bottom

San Luis Obispo County dandkbott@aol.com 619-994-3344

Ingrid C’deBaca

Real estate, home builders, architects, landscape, attorneys, senior living, Ojai businesses ingrid@805living.com 818-597-9220

Diane Dreyer

Santa Barbara County Real estate, home builders, architects, wineries diane@805living.com 818-879-3951

Amra Neal

Travel, entertainment, dining, food and beverage, education, health, fitness, beauty amra@805living.com 310-924-2631

Lisa Kitchin

Automotive, financial/banking, mortgage, nonprofit organizations lisa@805living.com 818-268-8001 ADVERTISING DESIGN & PRODUCTION

Sophie Patenaude sophie@805living.com OPERATIONS MANAGER

Carmen Juarez-Leiva ACCOUNTING

Lori Kantor lori@805living.com DISTRIBUTION

David Savage

ADVERTISING QUERIES

805-444-1228, 805-830-1655 fax

805 Living is published 10 times a year and is a property of 3Digit Media, LLC. 3717 E. Thousand Oaks Blvd., Westlake Village, CA 91362 CEO

interior design

home furnishings

online w w w.c a b a n a h o m e .c o m

i n - s t o re santa barbara

805 LIVING, NOVEMBER 2018

Choose Choose the the very very best, best, to to look look your your very very best. best.

Botox® Botox®

Juvedérm® Juvedérm®

Voluma Voluma

Latisse® Latisse®

CoolSculpting CoolSculpting

Out of more than 35,000 aesthetic practices across the U.S., Remedy Skin + Body – led by founder and Out of more than 35,000 aesthetic practices across the U.S., Remedy Skin + Body – led by founder and medical director Talia Emery, M.D. – has just been named to Allergan’s prestigious list of “Top 50” practices. medical director Talia Emery, M.D. – has just been named to Allergan’s prestigious list of “Top 50” practices. While you may not know Allergan by name, you certainly know their unparalleled treatments and products, While you may not know Allergan by name, you certainly know their unparalleled treatments and products, including Botox, Juvedérm, Voluma, Latisse and CoolSculpting. The “Top 50” distinction is awarded to only including Botox, Juvedérm, Voluma, Latisse and CoolSculpting. The “Top 50” distinction is awarded to only the most experienced aesthetic providers, so you know you’re in the very best hands at Remedy. the most experienced aesthetic providers, so you know you’re in the very best hands at Remedy.

Call us for a free consultation today at 805-497-9400 Call us for a free consultation today at 805-497-9400 remedyskinandbody.com remedyskinandbody.com

Talia Emery, M.D. Talia Emery, M.D. Medical Director Medical Director

Behind the Scenes

It may be the time of year that inspires good deeds, but our featured contributors tell us who they most admire for their altruism all year long. Gaylen Ducker Grody “Matt Entenza. He lives in Minnesota now, but we met in fourth grade in Southern California,” says research editor Gaylen Ducker Grody. “His work as an advocate for ASSET, the Alliance to Stop Slavery and End Trafficking, led to legislation being passed in California, requiring companies to publicly disclose how they prevent slave labor in their supply chains. In 2017, he was an international election observer in Kenya for The Carter Center.”

Jaime Lewis Contributing writer Jaime Lewis (Taste/Food, page 92) says, “I admire Brian and Johnine Talley of Talley Vineyards in Arroyo Grande for establishing The Fund for Vineyard and Farm Workers, an endowment that supports San Luis Obispo County agricultural workers and their families.”

“Jennifer Freed and Rendy Freedman, who founded AHA! [Attitude, Harmony, Achievement] in 1999 in response to the Columbine school shooting,” says contributing writer Hilary Dole Klein (Dishing It Out for Charity, page 57, and “A Los Alamos Thanksgiving,” page 76). “Since then this remarkable program has provided social-emotional education to over 20,000 teens and youth care providers in Santa Barbara County.”

LEWIS: ALEXANDRA WALLACE; DOLE KLEIN: KATHRYN DOLE

Hilary Dole Klein

WHERE

E VERY

HOUR

IS A

HAPPY

HOUR

Try over 25 eateries at The Collection and The Annex. Visit thecollectionrp.com for menus and details. 805-988-7527 Located off HWY 101 at Oxnard BLVD.

Behind the Scenes

Our featured experts tell us who inspires them the most when it comes to devotion to the welfare of others. “Vaughn Montgomery, the co-owner and founder of Greater Goods, for his dedication to the Ojai community by aiding those in need.” —Elizabeth Rose

(Pulse, page 35) author From the Fire: Ojai Reflects on the Thomas Fire Ojai fromthefirebook.com

“Mom, who unselfishly gave of herself to family and community and found herself by giving.” —Aleta Parrish

(Taste/Food, page 92) director of catering and events Choux Choux LA Malibu chouxchouxevents.com

“Bob Goff, the author of Love Does, for his radical approach to loving others.” —Lauren O’Keefe

(“A Los Alamos Thanksgiving,” page 76) co-owner Bodega Los Alamos Los Alamos bodegalosalamos.com

—Donna Barranco Fisher

(“Kindness for the Ages,” page 86) executive director Storyteller Children’s Center Santa Barbara storytellercenter.org

O’KEEFE: ANYA M cINROY

“My late friend Meredith Scott has alway inspired me. She was a creator and an active participant of philanthropies that championed children’s causes.”

NEED AN ALTERNATIVE TO BLOOD THINNERS?

Dr. Brett Gidney

PLEASE JOIN US FOR A FREE EDUCATIONAL SEMINAR

Dr. Ishu Rae

SEATING IS LIMITED, SO RSVP AT 805-263-5384 November 21 | 12:30pm Santa Maria Public Library 421 S McClelland St Santa Maria, CA 93454

WWW.WATCHMAN.COM Family and friends are welcome to attend. Light snacks and refreshments will be provided.

November 27 | 12:30pm Crowne Plaza Ventura Beach 450 E Harbor Blvd Ventura, CA 93001

Important Safety Information The WATCHMAN Device is a permanent implant designed to close the left atrial appendage in the heart in an effort to reduce the risk of stroke. With all medical procedures there are risks associated with the implant procedure and the use of the device. The risks include but are not limited to accidental heart puncture, air embolism, allergic reaction, anemia, anesthesia risks, arrhythmias, AV (Arteriovenous) fistula, bleeding or throat pain from the TEE (Trans Esophageal Echo) probe, blood clot or air bubbles in the lungs or other organs, bruising at the catheter insertion site, clot formation on the WATCHMANâ&#x201E;˘ Closure Device, cranial bleed, excessive bleeding, gastrointestinal bleeding, groin puncture bleed, hypotension, infection/pneumonia, pneumothorax, pulmonary edema, pulmonary vein obstruction, renal failure, stroke, thrombosis and transient ischemic attack. In rare cases death can occur. Be sure to talk with your doctor so that you thoroughly understand all of the risks and benefits associated with the implantation of the WATCHMAN Device.

Experience the magic of the holidays at

Upcoming Seasonal Events: THANKSGIVING BUFFET AT PROVENCE • THURSDAY, NOVEMBER 22ND THANKSGIVING DINNER AT MEDITERRANEO • THURSDAY, NOVEMBER 22ND STONEHAUS FAMILY CHRISTMAS • SUNDAY, DECEMBER 16TH BOGIES ANNUAL NEW YEAR’S EVE CELEBRATION • MONDAY, DECEMBER 31ST * HOLIDAY RATES AVAILABLE *

holiday parties • weddings • receptions • corporate events 31943 Agoura Road | Westlake Village, CA | 91361 | westlakevillageinn.com | 818.889.0230

Pulse

T R AC K I N G T H E B E AT O F T H E 8 0 5

At Silverhorn’s new Montecito design studio, what begins as a sketch will become a piece of jewelry like no other.

GARY MOSS

A GEM OF A SHOP

Artistry, craftsmanship, and exceptional quality have always been hallmarks of Silverhorn jewelry. With the opening of the new Silverhorn Design Studio (silverhorn.com) later this month, custom workmanship and personal service will take center stage— literally. The plan for the sleek bespoke-retail space in Montecito on Coast Village Road is centered around a design salon for goldsmith and studio manager Noel Bendle and a workshop for two other craftsmen. “It’s something special when you can meet the artist and have something custom made,” says Bendle. “It’s a new chapter in the legacy of Silverhorn, an updated version of

how we see retail in the future,” says Carole Ridding, who founded the company with her husband, Michael, in Canada in 1976. They moved to Montecito a decade later and maintained a workshop for their custom pieces upstairs in their two-level store, but earlier this year the couple decided to close that location, retain their shop at the Four Seasons Resort The Biltmore Santa Barbara, and move their design workshop to the new studio. “It’s a continuation of what we’ve done but with more of a focus on our own designs and materials,” Ridding says. “In this age of mass-production jewelry, we want to continue more hands-on, individual, and one-of-a-kind pieces.” —Joan Tapper NOVEMBER 2018 / 805LIVING.COM

Pulse

Cake Monkey Bakery’s award-winning Cider Roasted Apple Pie has a flaky cheddar crust.

IN THE EYE OF THE FIRE

Like a phoenix rising from the ashes, the new book From the Fire: Ojai Reflects on the Thomas Fire (fromthefirebook.com)

celebrates the human spirit. The idea of documenting the disaster through stories from the community that was surrounded by it began when resident Elizabeth Rose created a Facebook page inviting locals to contribute their thoughts. Rose came across a post from former area native Deva Temple, who had expressed a desire to create a photography book about the fire, and a collaboration was formed. The 200-page anthology features personal perspectives, poetry, and photographs. On November 17, a book launch event takes place at Boku in Ojai. Net proceeds from sales benefit the Greater Goods Relief Fund. —Heidi Dvorak

MONKEY BUSINESS

Cake Monkey Bakery (cakemonkey.com) introduces

its decadent treats to the 805 with a new location in the Westlake Village Commons. Based on owner Lisa Olin’s vision, the bakery business began by reimagining beloved packaged snack cakes but now brings its own inventions to the table as well, such as its award-winning Cider Roasted Apple Pie, made with two kinds of apples tossed in Vermont cider jelly and baked in a cheddar crust. “I have a few favorites,” says executive pastry chef and partner Elizabeth Belkind, “but my favorite favorite is the chocolate hazelnut babka,” an indulgence Cake Monkey serves on its own or as French toast with maple syrup and vanilla custard. An expansion on the Los Angeles location, the Westlake Village iteration provides seating and has more offerings on hand. —Ryan Brown

MENDING WALL ART

On December 1 from 6 p.m. to 10 p.m., home design boutique Beautiful Mess Home & Garden (abeautifulmesshome.com) in Agoura Hills hosts a Meet the Artist charity event featuring an appearance by renowned, Paris-born photographer Grégoire Moulin and benefitting Mending Kids, an organization that provides children in more than 64 countries—including the United States— with necessary surgical care. An authorized gallery for Moulin’s work, the boutique offers a unique collection of home décor items curated by owner Kymberley Fraser. “I love hearing and seeing people’s reactions when they walk in,” Fraser says of her store, “because I know what I’ve chosen is speaking to them.” Moulin, whose urban life and landscape works have been exhibited in art and design fairs in Paris and Brussels as well as in the U.S., has recently found the local coastline an appealing target for his lens. “It’s a special area,” he says. “The ocean has some strength, more so than in other places.” The event features cocktails, hors d’oeuvres, and giveaways, and Beautiful Mess Home & Garden has pledged to donate 10 percent of sales on December 1 to Mending Kids.  —R.B.

NOVEMBER 2018 / 805LIVING.COM

Photographer Grégoire Moulin (above) and his works (including local seascapes like the one at left) appear at Beautiful Mess Home & Garden to benefit children in need of surgery.

FROM TOP: STACI VALENTINE, MARK ANTHONY; JASMINE WILLIAMS; GRÉGOIRE MOULIN; PUBLIC 311 DESIGN

Though it was ringed by last winter’s Thomas fire, the city of Ojai was spared. A new photography book tells the tale.

Opening this Winter...

With the same caring faces...

A New Community Memorial Hospital VENTURA • CALIFORNIA

The latest technology...

• A six-story 355,000 square foot state-of-the-art center dedicated to healing and comfort • Private rooms for all patients, accommodations for families, and healing outdoor gardens • An Emergency Department with significantly increased capacity • Ten new surgical suites featuring leading-edge medical technology, advanced diagnostic and imaging capacities, and integrated IT systems • Expanded critical care capabilities with increased heart catheterization labs and ICU beds • A dedicated maternal child health floor with a larger Neonatal Intensive Care Unit and an eight-bed pediatric wing

OurNewCMH.org

A not-for-profit organization.

And the physicians you know and trust...

The future of healthcare in Ventura County is here.

wines for the holiday season

Pair your favorite holiday meal with an award winning selection of Opolo wines.

Opolo | 7110 Vineyard Drive, Paso Robles CA 93446 | 805.238.9593

Finds S H O P P I N G / S T Y L E / T R AV EL

Setting the Bar NEW TOOLS FOR THE ULTIMATE HAPPY HOUR. By Jennie Nunn

Safavieh “Ignatius” bar cart ($414); Cove by Van Rozeboom Interiors, Pismo Beach, cove805.com. NOVEMBER 2018 / 805LIVING.COM

Finds

2 4

3 5

1. L’Objet “Bambou” ice tongs ($95); Coast 2 Coast, Santa Barbara, c2ccollection.com.

8 7

2. “Bleecker” cocktail shaker ($40); Pottery Barn at The Oaks, Thousand Oaks, Santa Barbara, and The San Luis Obispo Collection; potterybarn.com. 3. Willow Creek VS Brandy ($55); Opolo Vineyards, Paso Robles, opolo.com. 4. Rabbit RBT waiter’s corkscrew ($50); Crate and Barrel at The Village at Topanga, Woodland Hills, crateandbarrel.com. 5. “Nova” coasters ($40 for a set of four); Z Gallerie at The Village at Topanga, Woodland Hills, zgallerie.com.

6. “Falling Star” gold-rim glassware ($13 each); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com. 7. Marble napkin holder ($48) and beverage napkins ($18 for a set of 50); Hudson Grace, Santa Barbara, hudsongracesf.com. 8. “Pedra” ceramic ice bucket ($50); Crate and Barrel at The Village at Topanga, Woodland Hills, crateandbarrel.com.

9. Crafthouse by Fortessa smoking cloche ($200); Sur La Table at The Promenade at Westlake, Westlake Village, Santa Barbara, and The Village at Topanga, Woodland Hills; surlatable.com. 10. “Branch and Twig” cocktail picks ($18 for a set of four); Anthropologie at The Oaks, Thousand Oaks, Santa Barbara, and Westfield Topanga, Canoga Park; anthropologie.com. 

NOVEMBER 2018 / 805LIVING.COM

More Than A Market.

Thankful Every Day Pumpkin spice everything and share the love.

Find everything you need to fill your table at Vintage Grocers. Order your holiday meal now! Catering@vintagegrocers.com | (805) 230-0010 x326

VintageGrocers.com

MALIBU | WESTLAKE VILLAGE | PALISADES

Finds Style By Frances Ryan

Robust in Rust

WARM UP THE SEASON IN SHADES OF FALLEN LEAVES.

4 1. Faux-leather wrap skirt ($499); Nordstrom at The Oaks, Thousand Oaks, Santa Barbara, and Westfield Topanga, Canoga Park; nordstrom.com.

7 5

2. Veja “V-12” Velcro suede sneakers ($155); Jake & Jones, Santa Barbara, jakeandjones.com. 3. Oversize jacket ($70); Zara at The Oaks, Thousand Oaks, and Westfield Topanga, Canoga Park; zara.com.

4. Veronica Beard “Beverly” corduroy flare pants ($250); Intermix at The Promenade at Westlake, Westlake Village, and Malibu Lumber Yard; intermixonline.com.

5. Chloé “C” small leather shoulder bag ($1,850); Neiman Marcus at Westfield Topanga, Canoga Park, neimanmarcus.com.

9 10

6. Patek Philippe “Calatrava Pilot Travel Time” watch in 18-karat rose gold (price upon request); Polacheck’s at The Commons at Calabasas, polachecks.com. 7. CA Makes “Tiny Duo” copper hairpins ($32 for a set of two); Jake & Jones, Santa Barbara, jakeandjones.com.

9. Peter Grimm “Zima” felted wool hat ($50); Nordstrom at The Oaks, Thousand Oaks, Santa Barbara, and Westfield Topanga, Canoga Park; nordstrom.com. 10. “Point Sur” ruffle shirt ($70); J.Crew at The Oaks, Thousand Oaks, jcrew.com. 

NOVEMBER 2018 / 805LIVING.COM

CA MAKES: ARNA BAJRAKTAREVIĆ

8. Plaid scarf ($36); Zara at The Oaks, Thousand Oaks, and Westfield Topanga, Canoga Park; zara.com.

Help #ENDALZ For every Chipotle BBQ Shrimp or Fish Burrito sold through 12/31/18, Sharky’s will donate $2 to the

Treat your office, family & friends. Make a difference. CHIPOTLE BBQ SHRIMP OR FISH BURRITO Baja-style shrimp or wild caught fish, Chipotle BBQ sauce, buttermilk-cilantro slaw, avocado, pico de gallo, chopped jalapeños; organic whole wheat tortilla

PARTICIPATING 805 LIVING DISHING IT OUT FOR CHARITY LOCATIONS:

Calabasas, Camarillo, Goleta, Newbury Park, Oxnard, Simi Valley, Thousand Oaks, Ventura, Westlake Village, and Woodland Hills @SharkysSocial #SharkysShare WWW.SHARKYS.COM

Finds Travel By Erin Rottman

ZEN SONOMA

hen real-estate developer Michael Mohr traveled through Japan on his honeymoon last year, he stayed in ryokans—accommodations with traditional Japanese elements like reed floor mats and sliding paper doors—and spoke with owners whose inns have been in their families for centuries. “They know every tree, every rock, how the brook babbles, and it’s all very special to them,” says Mohr, co-owner of the 23-room Gaige House + Ryokan (thegaigehouse.com; from $309) in Glen Ellen. “It got me really excited about our little jewel up in Sonoma Valley.” Mohr realized that restoring the property, which had been closed during the 2017 Sonoma County wildfires, required examination

of the land and architecture and enhancement of existing features to make the most of the location alongside Calabazas Creek. In April, Gaige House reopened with a new redwood deck that cantilevers over the creek and is built around a mature oak tree. Lanterns and swinging chairs hanging from the trees create a peaceful relaxation space. Another deck, designed for meditation, yoga, and massage, overlooks the garden and pool. Half of the ryokans are set along the creek with private areas facing the water. Inside are traditional Japanese slippers and robes and large granite soaking tubs with bathing buckets and ladles. Breakfast, evening wine, tea, and mochi ice cream are included.

The meditation deck (above, left) is one of several tranquil spaces at the Japanese-inspired Gaige House + Ryokan. On another deck that stretches over Calabazas Creek, seating options include swinging chairs dangling from the branch of a massive oak.

HOT TIP

Heading to Oakland or Las Vegas? No need to brave the southbound traffic to an L.A.-area airport. Nonstop flights to the two popular destinations are now available out of Santa Barbara Airport via Contour Airlines (contourairlines.com; from $79 each way). Contour’s 30-passenger jets offer about as much legroom as traditional business-class seats, complimentary snacks, and one free checked bag.

Offering a bit of nature amid the urban bustle of San Francisco, the Lodge at the Presidio (presidiolodging.com; from $275) is housed in former army barracks that date back to the 1890s and are part of the ongoing restoration of the Presidio of San Francisco, a 1,500-acre park in the Golden Gate National Recreation Area. The colonial revival–style hotel features headboards reminiscent of tent canvas and artifacts such as soldiers’ love letters and old playing cards and whiskey bottles. “It seems to really reflect the personality and history of the Presidio, yet it’s modern and sleek and feels up to date,” says Lisa Petrie of the Presidio Trust, which owns the boutique lodge. “It’s a wonderful, quiet spot to wake up in the morning.” Bikes are available to explore Presidio sites such as Crissy Field, a former military airstrip and home to beaches and a recreation path; Mountain Lake, where native species like Pacific chorus frogs and western pond turtles have been reintroduced; and a live archaeological dig site. Free PresidiGo buses shuttle guests to sites around the park as well as to downtown San Francisco.

NOVEMBER 2018 / 805LIVING.COM

TOP, LEFT AND RIGHT: TRINETTE + CHRIS; BOTTOM: CHERE PAFFORD

SOLDIERING ON IN SAN FRANCISCO

Meeting the challenges of tomorrow! Serving grades K-12

2018 CA Exemplary School District 1 of only 22 in CA â&#x20AC;&#x201C; CA Department of Education

All OPUSD schools are California Gold Ribbon Schools, and OPUSD students are the highest achieving in Ventura County Personalized reading and writing curriculum for all elementary students 2018 Best of Green Schools National Green Ribbon School District US Department of Education and the EPA

Accepting District of Choice applications for 2019-2020 through December 31, 2018 Oak Park schools use a holistic approach to learning that blends the latest technology with more traditional experiences such as gardening, singing, painting, and building things in a climate of care where every child is nurtured and valued. 899 N. Kanan Road, Oak Park, CA 91377

Oak Park Unified School District |

818.735.3253

www.opusd.org

Educating Compassionate and Creative Global Citizens

Finds Travel

It’s no mirage. The Inn at Death Valley as seen from the air is a desert haven of green palms and terracotta rooftops surrounding a turquoise spring‑fed pool.

A LIVELY OASIS IN DEATH VALLEY

rom a certain spot in Death Valley National Park, visitors can see Badlands Basin salt flats, the lowest point in North America, as well as Mount Whitney, the highest point in the contiguous 48 states. The site is about 23 miles from The Inn at Death Valley (oasisatdeathvalley.com; from $379), which was formerly the Inn at Furnace Creek and reopened this year following

significant remodeling. The owner “wanted something that really brought back the glory of this hotel when it was originally built in 1927,” says general manager Trey Matheu. The inn’s 66 rooms now complement the property’s historic Spanish mission style, and 22 new one-bedroom casitas, with patios affording views of the desert landscape and Panamint Mountains,

encircle the property’s datepalm gardens. The pool, filled year-round by 84.5-degree water from Furnace Creek, is surrounded by cabanas and a new café, although guests may be tempted to cut relaxation there short to go on a Jeep tour to see the unique colorings of the area’s rocky geologic landmark Artist’s Palette and the petroglyphs and plants of Titus Canyon.

As Hawaii’s first Relais & Châteaux property, the adults-only Hotel Wailea (hotelwailea.com; from $699) offers a luxurious travel experience for guests who need a break from the noisy pools of family-friendly Maui but don’t want to grow up. An on-site tree house seats guests 12 feet above the ground between a mango tree and an avocado tree for a seven-course dinner with optional wine pairings. The tree house is “perfectly located because the sunset is right in front of it, and it has an unobstructed view of the ocean,” says general manager Markus Schale, who adds that the dinner is more private than traditional couples’ dinners set on the beach where other people walk by. Activities such as kiteboarding lessons and cooking classes in filleting a Hawaiian kanpachi and creating a poke bowl are offered as well as Schale’s favorite: taking a ride in one of three 1957 two-seater convertible Porsche Roadster replicas. Stocked with a map and a picnic basket, each car is ready to take guests on their own beach safari. “They usually come back with windblown hair and a smile on their face,” Schale says.  Offering a vantage point from 12 feet up, the tree house at Hotel Wailea is set for a romantic sunset dinner before an ocean panorama.

NOVEMBER 2018 / 805LIVING.COM

FROM TOP: COURTESY OF XANTERRA TRAVEL COLLECTION; CAPRICE NICOLE

KID-FREE IN MAUI

STORE CLOSING

STORE CLOSING NOVEMBER 30TH

40-60% OFF

LAKEVIEW GALLERY

LOCATED AT THE LANDING

WE OFFER A WIDE SELECTION OF COLLECTIBLE RUGS LAKEVIEWGALLERY.COM | 818-706-7847 | 32123 LINDERO CANYON RD. #104 | WESTLAKE VILLAGE 91361

Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak Through–January 6

November 9

November 10–11

LET IT SNOW! PAINTINGS OF WINTER

TASTE OF CONEJO

OJAI HOLIDAY HOME TOUR & MARKETPLACE

Santa Barbara Museum of Art. Brrrrr. Temps in the 805 may not be the chilliest, but these works of art give off that ol’ winter wonderland feel. Each canvas expresses a different motif depicting snowfall by artists such as Grandma Moses, George Bellows, Henri Le Sidaner, Marsden Hartley, and Maurice Utrillo; sbma.net.

11/9

November 9 HOLIDAY FANTASY

North Ranch Country Club, Westlake Village. Raise a glass of complimentary champagne to toast the half-century anniversary of the Westlake Women’s Club at a celebratory luncheon. An on-site shopping boutique provides loads of gift-giving ideas; westlakewomensclub.com.

Holiday Kaleidoscope

Four Seasons Hotel Westlake Village. Sip, savor, and socialize at an adults-only tasting fest with more than 50 local food and beverage purveyors. Make sure to check out the talented bartenders at the Flair Project booth for a fancy drink and a bit of showmanship; tasteofconejo.com.

Ojai locations and St. Thomas Aquinas Catholic Church Hall. Take an enviable look at four fabulously decorated Ojai Valley homes, including the noted fiveacre property Patina Farm. The marketplace features a curated collection of lifestyle and fashion items from more than 40 vendors; ojaifestival.org.

November 9–18 DANCING LESSONS

November 18

Santa Maria Civic Theatre. When a man with Asperger’s syndrome enlists an injured dancer to teach him how to dance, the pair discover they have much in common. Mark St. Germain’s two-character play is a story about how unlikely relationships can have profound meaning; smct.org.

THE LADY WITH THE DOG

November 24–December 23 and 26

December 1

NORTH POLE EXPRESS

Performing Arts Center San Luis Obispo. Since community collaboration is the hallmark of this annual choral concert starring three Cal Poly choirs, the choirs of Cabrillo, Morro Bay, and San Luis Obispo high schools, and the Cal Poly brass ensemble, feel free to participate in the singalong of traditional favorites. Modern masterworks are performed too; pacslo.org.

Thomas Aquinas College, Santa Paula. The Agora Foundation’s new film series debuts with a screening of this movie based on Anton Chekhov’s short story. National Public Radio film critic Peter Rainer hosts a seminar that follows; agorafoundation.org.

Family Fun Here’s an Idea: Got limited time to help others this holiday season? FOOD Share of Ventura County offers three cando ways to provide food for locals in need and contribute to a unique Christmas tree exhibit at its CANTREE DRIVE (foodshare.com/event/ cantree) at Figueroa Plaza in Ventura from November 30 to December 3. First: Bring a can of food and a small donation to the plaza, which entitles you to decorate one can for the community tree. Second: Bring 600 cans to the plaza and build your own tree. Third, donate $600 and you’ll receive 600 cans to build your own tree at the plaza. After the drive, the cans are delivered to those who struggle with hunger.

NOVEMBER 2018 / 805LIVING.COM

November 10–January 6 HOLIDAY LIGHTS AT THE REAGAN LIBRARY

Reagan Presidential Library and Museum, Simi Valley. As dusk descends, the library grounds are illuminated with LEDs, lasers, 3D projections, and animated displays that embrace the seasonal spirit, along with live musical entertainment and interactive photo opportunities; reaganlibrary.com/lights.

Fillmore & Western Railway Co. All aboard for a train ride with Santa to the North Pole. On the way, there’s storytelling, caroling, cookies, and chocolate milk. Once Santa’s dropped off, the return trip lets everyone off for more fun at Santa’s Village; fwry.com. November 30–December 1

November 21–22

A GIFT OF MUSIC

TURKEY NIGHT GRAND PRIX

Thousand Oaks Civic Arts Plaza. The 70-member Village Voices Chorale ushers in the season with a diverse selection of holiday songs, including “Hodie Christus Natus Est,” Chanukah favorite “Bidi Bidi Bom Bom,” and “African Alleluia”; civicartsplaza.com.

Ventura Raceway. Top United States Auto Club drivers from all over are revving up for 98 hot laps of midget racing. Show up on the 21st and watch ’em practice. Among the competing NASCAR drivers are 2017 winner Christopher Bell and 2016 winner Kyle Larson; venturaraceway.com.

HOLIDAY KALEIDOSCOPE

December 1 OLDE FASHIONED CHRISTMAS

Los Olivos locations. Experience the joys of simpler times at this small-town celebration with craft-making, a gingerbread exhibit, a train ride, a holiday market, live music, carolers, photo ops with Santa, and a Christmas tree lighting. Psst, adults: The tasting rooms are open!; losolivosca.com. >

12/1: CAL POLY SAN LUIS OBISPO MUSIC DEPARTMENT

12/1

from Camarillo’s leading medical spa...

Insider

Hot Ticket

Book your seats now for these hot upcoming events. NOVEMBER Through December 2 Soup cans, kitchen toasters, manhole covers, and other unconventional choices are the inspiration for POP! 50 YEARS OF ART & POPULAR CULTURE FROM THE FREDERICK R. WEISMAN ART FOUNDATION, a historic and

- featuring -

contemporary Pop Art exhibit. More than 50 works are on view with pieces by Red Grooms, Claes Oldenburg, Richard Artschwager, and Yayoi Kusama; Frederick R. Weisman Museum, Pepperdine University, Malibu, pepperdine.edu. Through January 2 Before GPS, travelers depended on paper maps to get around. Lay eyes on some antique versions in THE KINGDOM OF CALIFORNIA: MAPPING THE PACIFIC COAST IN THE AGE OF EXPLORATION. The original maps on

*Unretouched photos of actual patient after 2 treatments over 12 weeks. Individual results may vary.

Eliminate stubborn fat safely and eﬀectively, without surgery or downtime using this FDA-approved treatment.

exhibit represent early attempts to explore and chart the Pacific coast. Featured are rare maps and books from the Map & Atlas Museum of La Jolla, the Santa Bárbara Mission Archive-Library, and the Santa Barbara Natural History Museum Rare Book Collection; Santa Barbara Natural History Museum, sbnature.org. Through April 2019 Elegant design and handcrafting are the hallmarks of the French builders of cars such as Bugatti, Citroen, De Villars, Vanvooren, and others. In L’ÉPOQUE DES CARROSIERS: THE ART AND TIMES OF THE FRENCH COACHBUILDERS Concours-winning vehicles

are on view including the famed 1936 Bugatti Type 57SC Atlantic; Mullin Automotive Museum, Oxnard, mullinautomotivemuseum.com.

microneedling with PRP

Leslie Petersen, Nurse Practitioner & Clinical Director

Schedule your FREE consultation today!

805.312.7070

seewhatsbeyond.com 268 Village Commons Blvd. Suite 19 Camarillo, CA 93012

November 1–11 The OJAI FILM FESTIVAL encompasses groundbreaking and uplifting films that enrich the human spirit and provides filmmakers with enthusiastic audiences and exposure to industry professionals. Along with screenings of documentary shorts and features, animation, narrative features, narrative shorts, and Gold Coast local films, there is a mini-festival of films and panels that focus on environmental issues and a question-answer session with actor Malcolm McDowell; Ojai locations, ojaifilmfestival.com. November 3–11 The Pierre Claeyssens Veterans Foundation offers an entire week of patriotic events honoring VETERAN’S DAY. Scheduled activities include the 22nd annual military ball, which features U.S. Air Force General Robin Rand as keynote speaker; a ceremony with the Santa Barbara Choral Society in honor of military members whose lives were lost in battle; a parade honoring all military branches with war heroes, marching bands, historic military aircraft flyovers, and World War II vehicles; a spectacular landing of the skydivers of the Patriot Parachute Team; and the 5Salute to Vets fundraiser—an afternoon

join us in helping to save children’s lives... of live music, food, military vehicles on display, and local beer and wine vendors; Santa Barbara locations, pcvf.org. November 8–December 23 Join Wendy, John, and Michael Darling as they take an unforgettable trip to Neverland with that impish, magical character created by Sir J.M. Barrie in PETER PAN. This new production features all the great classic songs from the stage musical, such as “I Won’t Grow Up,” “Tender Shepherd,” and “I’ve Gotta Crow,” as well as swashbuckling adventure, heartwarming moments, and high-flying stunts; Marian Theatre, Santa Maria, pcpa.org. November 10 Sisters and co-hosts Anna and Elsa are poised to lead the audience in a rousing rendition of “Let It Go” during DISNEY’S FROZEN SING-ALONG. The movie plays onscreen while everyone lifts their voices in song. Join Anna as she teams up with Kristoff and snowman Olaf to search for her sister Elsa, whose icy powers have trapped the kingdom in an eternal winter; Thousand Oaks Civic Arts Plaza, civicartsplaza.com. November 10–January 6 Twenty-five individually decorated trees are on exhibit, each defining a particular time in American history from 1770 to the present in AN AMERICAN CHRISTMAS. The dramatic display traces the evolution of America as each tree embodies a historic or cultural symbol from each decade through the use of lights, ornaments, and decorations, such as newspaper headlines, the Declaration of Independence, an eight-track tape, a Wright brothers model plane, the first telephone, a shark from the movie Jaws, a Cabbage Patch doll, Beanie Babies, a Rubik’s Cube, and a personal computer. Also on view is a collection of handcrafted menorahs that were given to President Reagan while in office; Reagan Presidential Library and Museum, Simi Valley, reaganlibrary.com.

3rd annual

HOLIDAY EVENT

Sponsored by Camarillo’s leading medical spa Beneﬁting Children’s Hospital Los Angeles

T H U R S D AY, N O V E M B E R 1 5

268 Village Commons Blvd. Suite 19, Camarillo, CA 93012

11am - 5pm

CHLA Blood Drive Bus taking donations

5pm - 8pm

Live treatment demos, food & drink, raﬄes and giveaways

November 16 Listen to the familiar arrangements of classic Chicago tunes such as “Saturday in the Park” and “25 or 6 to 4” at a concert starring the rock group CTA. Also known as the California Transit Authority, the band is composed of two original members of Chicago—drummer and Chicago co-founder Danny Seraphine and 30-year band member Bill Champlin—as well as other top-notch musicians; The Canyon, Agoura Hills, wheremusicmeetsthesoul.com. November 22 Looking for a way to get the kids out from underfoot before preparing for the feast? Send them to the THANKSGIVING DAY PUMPKIN SMASH to see how the animals celebrate the holiday. Zookeepers present many of the animals—including the elephants and gorillas— real pumpkins to play with. Lots of sniffing, pawing, and rolling takes place, and there’s always some pounding and smashing, all in good fun; Santa Barbara Zoo, sbzoo.org. >

Give hope, give blood. Donate at our event.

First 40 blood donations get a FREE gift! 1 PINT OF BLOOD CAN SAVE 3 LIVES.

Reserve your donation time today:

805.312.7070

seewhatsbeyond.com

Insider

NOW OPEN •We Deliver •Compounding •Pet Prescriptions •Immunizations •Fine Gifts•

November 30 Hear “O Holy Night” sung as never before in the one-woman show NICOLE HENRY, SET FOR THE SEASON. The jazz vocalist instills new life into the classic holiday repertoire with sensational takes on songs like “The Christmas Song” and “Angels We Have Heard on High.” This winner of the Soul Train Award for Best Traditional Jazz Performance has three top 10 Billboard albums and received rave reviews in The New York Times, The Wall Street Journal, Jazz Times, and Essence; Pepperdine University, Malibu, arts. pepperdine.edu. November 30–December 19 Climb aboard the Lady Washington to see how a traditionally rigged sailing vessel operates in the TALL SHIPS exhibit. This 1989 recreation of the original ship that sailed during the Revolutionary War is a fullscale replica. Public tours take place during the week and adventure sails depart on Saturdays and Sundays; Morro Bay Harbor, morrobay.org.

DECEMBER December 2 Spend the afternoon in an outdoor setting that overlooks Topa Topa Mountain and listen to chamber music performed by the AMERIGO TRIO & BERNADENE BLAHA. Violinist Glenn Dicterow, violist Karen Dreyfus, and cellist Inbal Segev, along with pianist Blaha are featured in this intimate Chamber of the Mountain concert under the artistic direction of Heidi Lehwalder; Logan House, Ojai, chamberonthemountain.com.

2 9 00 Townsga te Rd # 105, We s t lake Vi l l a g e , C A 91 3 61 805. 3 71 .4 000

WWW.BUR T S R X.COM

Our other locations: 2333 Borchard Rd, Newbury Park, CA 91320 430 Avenida De Los Arboles, Thousand Oaks, CA 91362

December 9 Ever set foot in one of those homes that screams “Happy holidays”? Decorating with tinsel, pine cones, and candy canes might be fine for some, but to infuse a bit of high style and pizzazz into this year’s decorating check out HOMES FOR THE HOLIDAYS, a tour of elegantly enhanced homes in Pleasant Valley. Afterward, stop at the Red Barn Holiday Boutique to see a wide variety of decorations for sale, as well as homemade goodies and refreshments. Indulge in an on-site brunch, too. Proceeds benefit Meadowlark Service League; Pleasant Valley locations and Camarillo Ranch, meadowlarkserviceleague.org. December 9 It’s a BIG BAND CHRISTMAS when 17 instruments of Roger Lloyd Wood’s Big Band play the most popular songs from the 1940s, 1950s, and 1960s, as well as classic Christmas songs. Special guests The Satin Dollz deliver tight vocal harmonies in a tribute to the Andrew Sisters; Clark Center for the Performing Arts, Arroyo Grande, clarkcenter.org. December 14–15 Two days of action-packed family-friendly activities make for boatloads of fun at the VENTURA HARBOR HOLIDAY PARADE OF LIGHTS. Seaside carnival rides, games, treats, children’s activities, and decorations make for a festive day. This year’s theme for the boat parade is Rocking on the Dock Side of the Moon, (a nautical wordplay on Pink Floyd’s album The Dark Side of the Moon), so expect some far-out

’70s-themed ornamentation; Ventura Harbor, venturaharbor.com. December 15 Costumed docents lead the procession of LAS POSADAS through the grounds of a Spanish mission, singing tunes in Spanish and English. The tradition dates back more than 400 years in Mexico and reenacts the biblical journey of Mary and Joseph seeking shelter in Bethlehem; La Purisima Mission State Historical Park, Lompoc, lapurisimamission.org. December 31 Dance until it’s next year at NYE 2019. Since there are multiple dance floors, there’s more than ample room to rock out to the live music of Crystal Method. The party includes a balloon drop, a VIP champagne toast at midnight, lots of VIP options, and overnight parking; Discovery Ventura, discoveryventura.com.

Show Your Support

Fun and fundraising go hand-inhand at these local events. NOVEMBER

November 9–11 It’s a shopping opportunity on steroids. Yard art, tapestries, china, porcelain, Bakelite pieces, jewelry, accessories, period furniture, silver, glassware, clothing, and more are all on offer at the ANTIQUE, DECORATIVE ARTS & VINTAGE SHOW AND SALE. The show benefits CALM, the Child Abuse Listening & Mediation program, a nonprofit agency that helps prevent, assess, and treat child abuse in Santa Barbara County; Earl Warren Showgrounds, Santa Barbara, calmantiqueshows.com. November 10 Walk the red carpet for a celebritylike welcome to the Pacific Conservatory Theatre’s EVENING IN NEVERLAND, marking the opening night gala of Peter Pan and the conservatory’s new theatrical season. Guests are treated to champagne and hors d’oeuvres before the show. All proceeds benefit the Pacific Conservatory Theatre; Marian Theatre, Santa Maria, pcpa.org. November 17 It’s the Boys & Girls Clubs of Greater Oxnard and Port Hueneme’s largest fundraiser: The 29th annual DONALD K. FACCIANO KIDS AUCTION & GALA benefits the clubs’ more than 10,400 members and 17 program sites. Presented by Alexander Buick and Alexander Cadillac of Oxnard, the fundraiser honors supporters Sean and Gwen Leonard and features dining, live and silent auctions, and entertainment; Residence Inn by Marriott, Oxnard, bgcop.org. November 22 The 12th annual VENTURA TURKEY TROT kicks off the holiday morning with the whole family. There’s a 5K run-walk and a 1K for kids 14 years and under. Activities include food awards, food and vendor booths, and inflatable jumpers. Bring nonperishable food items to donate to the Ventura County Area Agency >

The end of the year could be your new beginning.

Insider on Aging food drive. The event’s charity partner is the Ventura Botanical Gardens; Ventura Auto Center, vendurance.com. November 27 The Lisa Smith Wengler Center for the Arts at Pepperdine University presents a program of performances and museum exhibitions at the GUILD HOLIDAY BOUTIQUE AND LUNCHEON. All proceeds benefit Pepperdine’s ArtsReach Program, which provides free performances and museum tours for students throughout Los Angeles and Ventura counties; Sherwood Country Club, Thousand Oaks, arts. pepperdine.edu.

DECEMBER December 1–24 When careful consideration goes into buying just the right presents, why not take as much care to get them gift-wrapped? The United Cancer Advocacy Action Network offers full-service HOLIDAY GIFT WRAPPING. Donations are voluntary, but in the spirit of giving, any monetary contributions go directly to this nonprofit organization that provides services for cancer patients and survivors; second floor of the outdoor shopping center, The Oaks, Thousand Oaks, ucaan.org. December 7 The New West Symphony hosts

Find Your Dream Home with the Kaufman Group

REFLECTIONS: THE GALA HONORING DR. PAUL FINKEL to pay tribute to an ardent supporter of

the arts organization. In addition to cocktails, hors d’oeuvres, dinner, and a performance by symphony musicians, Finkel’s photography and paintings are on view in an exhibit entitled Reflections Collection; Hyatt Regency Westlake, newwestsymphony.org.

Kaufman Real Estate Group Jill Kaufman Kristy Christensen Rusty Spragg 805.870.5710 team@kaufmanregroup.com DRE 01855802 | 01969673 01889784

Compass is a real estate broker licensed by the State of California and abides by Equal Housing Opportunity laws. License Number 01991628. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale or withdrawal without notice.

December 8–9 There’s something for everyone at the SANTA TO THE SEA MARATHON: a half marathon, a two-person half marathon relay, a 5K run-walk, the 1K Kids Fun Run, the Diaper Dash, a Santa costume contest, a charity challenge, a neighborhood challenge to encourage higher fundraising, a finish line festival, a holiday marketplace, and a toy drive. The picturesque courses run through strawberry fields, the Marine Emporium Landing in Channel Islands Harbor, and historic downtown Oxnard. Just choose a favorite charity, get sponsors, and get going; Nyeland Acres, Oxnard, santatothesea.com.

Worth a Drive

Venture just outside the 805 for these choice events. Through January 27 As the most comprehensive Porsche exhibit outside of Stuttgart, THE PORSCHE EFFECT showcases a historically significant collection of the German brand’s street and race cars as well as artifacts, historical documents tracing the marque’s history in engineering, kinetic art, branding, and the new

underground Porsche Vault Tour, which presents some of the company’s rarest automobiles. Vehicular viewing includes the 1938 BerlinRome Type 64 race car, a 906 race car, the 919 Endurance racer, the Petersen Collection’s 901 and Continental, a rare model X83 Turbo S Flachbau 964, a rally-spec Type 953 911, the Gulf 917K, the Jägermeister 962, and the legendary 935 K3 Le Mans winner; Petersen Automobile Museum, Los Angeles, petersen.org. November 16–18 The fantastical wares and works of new and emerging artists show up at DESIGNER CON, where more than 650 vendors and 300 artists exhibit unconventional toys, jewelry, apparel, works of art, and mechanical contraptions; Anaheim Convention Center, designercon.com.

Coming Soon to Ventura!

Give Back

Whatever your interests, there’s a volunteer opportunity just right for you. This year, consider giving thoughtful gifts that can make a difference in someone’s life. The CENTER 4 SPECIAL NEEDS, which serves children and adults with developmental disabilities such as autism, ADHD, cerebral palsy, Down syndrome, fetal alcohol syndrome, fragile X syndrome, and traumatic brain injury, has a new online shopping site with loads of ideas for the holidays. Visit the site’s link that says “Shop” to see the visors, beanies, T-shirts, baseball caps, mugs, sweatshirts, and tank tops, all emblazoned with the Center 4 Special Needs logo. It’s a great way to show personal support and increase awareness of the 9-year-old parent-founded Thousand Oaks–based organization that serves Ventura County, Santa Barbara, Los Angeles County, and Orange County; center4specialneeds.org. Keeping shelter dogs warm and cozy while they await adoption is all about making a good impression: That’s the idea behind TILES FOR TAILS, a program sponsored by Firefly Ceramics in Ventura and the Humane Society of Ventura County to raise money to build a new kennel. Anyone of any age can purchase a tile voucher at the Ojai animal shelter or directly purchase a three-by-three-inch or six-by-six-inch tile directly at Firefly Ceramics and paint it at the studio. It’s a good excuse for a painting party, and Fido can add his paw print. All tiles are displayed at the shelter property; hsvc.org. 

If you would like to submit your event or organization for possible inclusion in Insider, please email the information and a contact number/email to insider@805living.com. Please submit your request no later than 14 weeks prior to the issue in which you’d like the information to appear.

GASTROPUB Westlake Village

•

Santa Barbara

30 Craft Beers On Tap!

Signature Burgers & Sandwiches Artisan Flatbread Pizzas Chef-Crafted Gourmet Salads 15 Savory Appetizers Hand-Crafted Cocktails Multiple HDTV's Locally owned and operated, Finney's is open for lunch and dinner with Monday-Friday Happy Hour specials.

982 S Westlake Blvd #2, Westlake Village • 805.230.9950 35 State Street, Santa Barbara • 805.845.3100 www.FinneysCrafthouse.com

UBS is proud to sponsor 805 Livingâ&#x20AC;&#x2122;s Dishing It Out for Charity challenge taking place at area restaurants through December 31, 2018. Learn more on the following pages about this delicious and gratifying way to give back to the community.

Westlake Village http://financialservicesinc.ubs.com/branch/westlakevillagehy/

ÂŠKOLDUNOV/ISTOCKPHOTO.COM

ADVERTISEM ENT

Santa Barbara http://financialservicesinc.ubs.com/branch/santabarbaraxn/

Dine

and Do

Belmond El Encanto’s Seared Northern Halibut

ENJOY A DISH FOR A WORTHY CAUSE. This marks the third year of 805 Living’s Dishing It Out for Charity challenge, which gives restaurants from around the region the opportunity to support local nonprofits with your help. Each participating restaurant has picked or developed a dish for the challenge. For each order of that dish sold during November and

Good

By Hilary Dole Klein Produced by Carmen Juarez-Leiva

December, $2 will be donated to the eatery’s chosen charity. Last year’s challenge raised more than $15,400, and with your support, 2018 holds the promise of generating even more. The combination of good tastes and good works is a tried and true recipe for success and a great way to celebrate the season of giving. NOVEMBER 2018 / 805LIVING.COM

ACME HOSPITALITY

SANTA BARBAR A acmehospitality.com Each of Acme Hospitality’s four Santa Barbara Funk Zone restaurants—The Lark, Les Marchands Wine Bar & Merchant, Loquita, and Lucky Penny— has chosen a popular menu item to benefit the Dream Foundation. The only national request-granting organization for terminally ill adults, the foundation also provides inspiration, comfort, and closure at the end of life. “We chose a local nonprofit that is also a favorite amongst our guests,” says spokesperson Laura Ray.

THE LARK

thelarksb.com Executive chef Jason Paluska chose the Lark Cheese Board, presented with Saint-André triple crème brie, lemonthyme honey, spiced almonds, slowroasted Thomcord grapes, and seeded lavash crackers.

LES MARCHANDS WINE BAR & MERCHANT lesmarchandwine.com Selected by executive chef Weston Richards, the Steamed Santa Barbara Mussels in green curry coconut broth with mint, cilantro, and crispy french fries is a classic Santa Barbara dish with global appeal.

LOQUITA

loquitasb.com From among the restaurant’s quartet of signature paellas, executive chef Peter Lee selected his Spanish-inspired Mariscos Paella, made with Hope Ranch mussels, Argentinian shrimp, calamari, charred lemon, and Spanish bomba rice.

LUCKY PENNY

luckypennysb.com Wood-fired, artisanal Nduja Pizza takes its name from the particularly spicy, spreadable Italian pork salumi called nduja, which originated in Calabria. Chef Ron Batdorf marries a perfect thin crust with house-made marinara sauce, Manchego cheese, spring onions, and oregano. 58

NOVEMBER 2018 / 805LIVING.COM

The Bear and Star’s Warm Acorn Spice Cake With Toasted Oak Ice Cream and Burnt-Yucca Syrup

THE BEAR AND STAR

LOS OLIVOS thebearandstar.com The recent wildfires inspired partner and chef John Cox’s Warm Acorn Spice Cake With Toasted Oak Ice Cream and Burnt-Yucca Syrup. Roasted bits of oak steeped into the ice-cream base give it a deep woodsy flavor, while the syrup lends sweetness and smokiness. “Turning something so devastating into something beautiful and inspiring is what we should all strive for,” says Cox, who says he can’t think of a more worthy nonprofit than Direct Relief, which provides essential medical resources to people affected by poverty or emergency situations and has helped many on the brink of disaster. Loquita’s Peter Lee

BELLA VISTA AT FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA SANTA BARBARA fourseasons.com/santabarbara Sous chef Rafael Frias uses only locally caught seasonal fish in his Local Fish Tacos, enlivening them with chipotle aioli and pineapple salsa. “We have been a partner with the Ridley-Tree Cancer Center for many years,” says spokesperson Rachel Rock. “It’s an important cause for all of our Four Seasons properties, and we are thrilled to be able to support our Cancer Center here in Santa Barbara.”

BELMOND EL ENCANTO

SANTA BARBARA belmond.com/hotels/north-america/usa/ ca/santa-barbara/belmond-el-encanto “The guests love seared Northern Halibut and come back for it again,” says executive chef Johan Denizot. He serves the fish in a light, fragrant Thai-flavored coconut broth with hints of galanga, ginger, and lemongrass, sprinkled with crispy shiitake mushrooms and toasted peanuts, and finished with chili oil. The dish benefits Youth Interactive, which provides after-school programs for economically disadvantaged teens to help them develop life skills necessary for success.

Eric BosRau of Finney’s Crafthouse & Kitchen

CIDER BAR

SAN LUIS OBISPO slociderbar.com Chef Nick DeShon’s tapas-style Tuna Tartare is a nod to the beneficiaries of the charity it will support, the Feline Network of the Central Coast. Served with toast points, the dish combines ahi tuna, avocado, serrano chiles, cilantro, pear, and a white peach cider gastrique personally made by owner Kevin Mclaughlin. “We are cat people,” he says. “My wife and a coworker feed feral cats and trap them for spaying and neutering.”

FINCH & FORK

SANTA BARBAR A finchandforkrestaurant.com Each year, this restaurant at the Kimpton Canary Hotel holds fundraisers for No Kid Hungry’s Share Our Strength, a charity working to end childhood hunger. The charity will also benefit from this challenge through sales of executive chef Peter Cham’s Seared Diver Scallops, served with sweet corn relish, pickled Fresno chili, and chorizo vinaigrette.

FINNEY’S CRAFTHOUSE & KITCHEN

FISH GAUCHO CALIFORNIA MEXICAN & TEQUILA BAR

PASO ROBLES fishgaucho.com Choosing Wolf Hybrid Adoption & Rescue (also known as WHAR), a Paso Robles–based organization that rescues and cares for wolves and wolf-dog hybrids, general manager Matthew Hanson says, “We want to support our friends and the vital work they do.” Executive chef Chris Beckett offers Dungeness Crab Guacamole, a fresh guacamole with roasted Roma tomatoes, caramelized onion, and hand-picked Dungeness crab, served with house-made chicharróns or chips. “Crabbing season begins in early November, and our avocados never looked better!” says Beckett.

FOOD HARMONICS

OJAI foodharmonicsojai.com “Many of our staff, including kitchen chef Ciara Becerra, are avid lovers of nature and hiking, and they are proud to support the great work of the Ojai Valley Land Conservancy,” says general manager

David Taylor. Sales from the plant-based Raw Vegan Taco, made with raw vegan nut pâte, topped with avocado, fresh pico de gallo, and chipotle cashew cheese, all nestled in a romaine lettuce shell, benefit the Conservancy.

FOUR SEASONS HOTEL WESTLAKE VILLAGE

WESTLAKE VILLAGE fourseasons.com/westlakevillage Four Seasons Hotel Westlake Village has developed a long-standing partnership with Casa Pacifica because of the help it provides to youth and families

Finch & Fork’s Seared Diver Scallops

WESTLAKE VILLAGE AND SANTA BARBARA finneyscrafthouse.com “Who doesn’t love truffles?” asks owner Greg Finefrock. In that spirit, the popular gastropub’s corporate executive chef Eric BosRau has devised a rich, flavorful Truffle Burger that comes on a brioche bun with port truffle glaze, truffle cheese, truffle aioli, and, for a little heat, crispy jalapeños. The burger benefits Support for the Kids, a Westlake Village–based nonprofit that provides educational enrichment to underprivileged and foster children in Ventura County. Finefrock’s family has been involved with the organization for many years.

NOVEMBER 2018 / 805LIVING.COM

Olio Pizzeria’s Pizza con Zucca

it available to help raise funds for Direct Relief,” says chef, owner, and winemaker Frank Ostini. “Every dollar donated to the organization provides $30 of medical supplies.” Ostini’s chosen dish, Grilled Corn Quesadilla, consists of oak-grilled corn, onions, and red peppers seasoned with cilantro and jalapeño, sprinkled with cheddar and jack cheeses, stuffed into a flour tortilla, and grilled over an oak fire.

LA BODEGA

to help them overcome some of life’s most difficult circumstances. Executive chef Jose Fernandez shows his support while paying tribute to his own Spanish heritage with Grilled Octopus Tacos, assembled with house-made corn tortillas, smashed avocado, chipotle crema, and red cabbage slaw.

GASOLINA CAFE

WOODLAND HILLS gasolinacafe.com Young Noah Michaelis was a favorite customer at Gasolina Cafe. “She was the kind of girl who would light up a room, and her kindness always made fast friends of strangers,” says chef and owner Sandra Cordero. Michaelis’ namesake menu item at the cafe, Noah’s Chorizo Burger with lettuce, tomato, piquillo aioli, and a sunny-side-up egg on a brioche bun, will benefit the Live Like Noah Foundation, which continues her efforts to raise money for children and families affected by CHD (congenital heart disease), the disease that cut her life short in 2017.

THE HITCHING POST 2

BUELLTON hitchingpost2.com “This off-the-menu dish is a favorite among The Hitching Post 2 staff and customers, so we want to make 60

NOVEMBER 2018 / 805LIVING.COM

PISMO BEACH labodegapismo.com Executive chef Fernando Rodriguez supports 17 Strong with his BodegKa-bob, a fusion of locally sourced grilled pork belly, tri-tip, bell peppers, pearl onions, mushrooms, and cilantro chimichurri. The organization provides Victory Trips to young adults who have suffered a catastrophic illness. “The dish created for this event is very timely, as it represents family,” says restaurant co‑owner Teresa Cordeiro. “It can be shared and reminds us of a family gathering, which is what anyone fighting a life-threatening disease needs.”

LA DOLCE VITA RISTORANTE OXNARD theldv.com Epitomizing the best of la dolce vita (the sweet life), Meyer Lemon Pistachio Pasta is tossed with pistachios, shaved Parmigiano-Reggiano cheese, and a touch of cream. Served with sautéed red La Dolce Vita Ristorante’s Michelle Kenney

chard, the dish is dedicated to Ventura County Caregivers. “I have donated to this organization for several years,” says owner and executive chef Michelle Kenney. “In the future, as the population ages, we will all be needing more volunteer caregivers.”

MAD & VIN AT THE LANDSBY

SOLVANG thelandsby.com/dining “We chose People Helping People because they are an amazing charity and do exceptional things for our community,” says restaurant spokesperson Wendy Wilson. Chef Beto Huizar, once a beneficiary of the organization himself, shows his support with PanRoasted Local Fish, a skillet-charred fish served with grilled winter squash, local greens, and sparkling wine beurre blanc. “These locally sourced ingredients represent our neighbors, families, and friends,” says Huizar, “and when they come together, they make something truly wonderful.”

OLIO PIZZERIA

SANTA BARBAR A oliocucina.com Choosing a fall-winter dish that is sure to please both adults and children, executive chef Alberto Morello puts forth his Pizza con Zucca, crafted with butternut squash, mozzarella, Gorgonzola, onions, crispy sage butter, and crumbled amaretto biscotti. It supports the Teddy Bear Cancer Foundation (TBCF). “I’ve been involved with TBCF since its inception,” says co-owner Elaine Andersen Morello. “It’s very dear to my heart for all it does to support families with children with cancer.”

OUTPOST AT THE GOODLAND

GOLETA outpostsb.com Executive chef Damien Giliberti and his colleagues from Outpost support No Kid Hungry’s Share Our Strength, which is working to end childhood hunger in

ROBIN’S RESTAURANT

Mad & Vin’s Pan‑Roasted Local Fish

America. The organization will reap rewards from Gilberti’s popular Crispy Cauliflower—fried cauliflower served with caper aioli, charred lemon, chili, and garlic crunch—a hearty sharable starter.

PEARL DISTRICT RESTAURANT WESTLAKE VILLAGE pearldistrictrestaurant.com Fall flavors abound in executive chef Richard De Mane’s Moroccan Braised Lamb with black lentils, salsa verde, honey-roasted carrots, and za’atar yogurt. The dish benefits Shred Kids’ Cancer, an organization started by a kid, which offers solutions to help fight childhood cancer. “Helping children dealing with cancer is incredibly important,” says the restaurant’s owner Peyman Afshar. “Plus, chef De Mane is a rocker from way back, and [Shred Kids’ Cancer’s] musical approach to fundraising really resonates.” The Chipotle BBQ Shrimp Burrito at Sharky’s Woodfired Mexican Grill

CAMBRIA robinsrestaurant.com Showcasing handcrafted global cuisine, executive chef Sam Chesebro’s Thai Green Chicken Curry is a longtime favorite that’s well suited to the season. Succulent chicken and sugar snap peas in coconut-milk curry spiced with cilantro, kafir lime, and lemongrass are accompanied by pickled cucumber salad and brown basmati rice. “We love supporting organizations that provide services for children,” says owner Shanny Covey. “And CASA—Court-Appointed Special Advocates—does just that.”

SHARKY’S WOODFIRED MEXICAN GRILL

WESTLAKE VILLAGE, THOUSAND OAKS, NEWBURY PARK, SIMI VALLEY, CAMARILLO, OXNARD, VENTUR A, GOLETA, CALABASAS, AND WOODLAND HILLS sharkys.com “November is National Alzheimer’s month, and we feel this is an opportunity for us to bring more awareness and support to our local Alzheimer’s Association Central Coast Chapter,” says spokesperson Becky Larsen Marquez. For the challenge the restaurant

Randal Torres of Vina Robles Vineyards & Winery

created the Chipotle BBQ Shrimp or Fish Burrito, grilled or tempura shrimp or fish with chipotle barbecue sauce, buttermilk-cilantro slaw, avocado, pico de gallo, and chopped jalapeños served in an organic whole-wheat tortilla.

S.Y. KITCHEN

SANTA YNEZ sykitchen.com “Globe Artichoke is one of our signature dishes and is even featured on our logo,” says executive chef and partner Luca Crestanelli. Because of the popularity of this dish, an artichoke roasted with thyme, Parmigiano cheese, and Mediterraneanstyle mayo, it is expected to make a significant contribution to the restaurant’s designated charity, Direct Relief. “Among the highest-rated charities in the United States, [its] relief support was essential during the disasters that devastated our community last year,” says Crestanelli.

VINA ROBLES VINEYARDS & WINERY

See more of the chef’s dishes at 805living.com.

PASO ROBLES vinarobles.com Executive chef Randal Torres’ Älplermagronen is a mac-and-cheese dish elevated to a new level, thanks to the Swiss heritage of the restaurant’s owners. Made with penne pasta, Gruyère, raclette, bacon, sliced potatoes, and caramelized onions, it is served with a side of handmade See Canyon applesauce. Boys & Girls Club of North San Luis Obispo County is the beneficiary of this traditional Swiss comfort food.  NOVEMBER 2018 / 805LIVING.COM

Insights By Anthony Head

A Time for Giving Thanks AS HIS RECOVERY CONTINUES, THE AUTHOR HAS AN IMPORTANT TASK TO COMPLETE.

Hello, again. We’ve never really met, but I am the recipient of your bone-marrow stem cell donation, which has kept me alive for the past two years. I have so many questions for you. My first is: What’s your name? Of course, I feel that it’s only proper to introduce myself and repay your incredible act of generosity with a quick unveiling of the person who owes his life to you. My name is Anthony Head. I live in a country called the United States of America. Perhaps you’ve heard of it. We’ve been in the news recently. In March 2015, after weeks of feeling incredibly tired, I went to my doctor, who promptly threw me in an ambulance, which promptly delivered me to a hospital. A few hours later I was diagnosed with advanced myeloid leukemia, essentially blood cancer. I spent the next month in the hospital. It was harrowing. I was a dead man who had not the good sense to leave the party yet. We tried beating the cancer through chemotherapy, which meant many more weeks spent in the hospital and a few close calls. With everyone doing everything for me, including keeping me alive, my personal struggle was to remain relevant, to remain important in some way. To not fade too far from myself. To not feel like a drain on the living. There were times when I nearly lost everything. At one point, I looked into my wife’s eyes, and with tears streaming down my face, I whispered, “I’m broken.” Although the chemo kept the disease in remission until late 2016, the leukemia returned with a vengeance, intent on finishing what it had started earlier. At that point, it was decided that a stem-cell transplant was my best option for survival. That’s when you came into the picture. In November 2016, I was informed that a really good match for my tissue and blood type (and other critical markers) had been located and that person (you) would undergo an extraction procedure on your end. A few days after our Thanksgiving holiday (perhaps you’ve heard of it), I received the solution with your donated stem cells. I wonder if you saw them on your end. When they arrived at my bedside, they were yellowish, kind of syrupy. They slowly dripped through an IV tube into a port in my chest. I felt nothing, but when the very first of your cells flowed through the tube into my bloodstream, I said, “Hello” and “Thank you.” It is very good to meet you again. 62

NOVEMBER 2018 / 805LIVING.COM

I was told at the time that my donor was female, in her 40s, probably living in Germany. When I was given shots to boost production of my white blood cells, I was also informed that you probably went through a similar procedure. I don’t know how it felt to you, but—damn—it was painful to this body. I need to thank you for enduring any pain or discomfort to give life back to another human being. That’s all I was allowed to know about you until two years passed from the date of my transplant. I guess it’s some international law or rule or protocol or something thought up by attorneys. (I’m sure you’ve probably heard of them in your country.) It is now November 2018, and two years have passed since my procedure. I have been in remission since then. That’s fantastic news—and that’s all you! I really have not gone a day without thinking about the fact that our lives merged in a very real way, and that your donation has been so critical to my life. My oncologist once remarked that I should take extra-good care of myself, to be wary of falls, or bumping my shin against a piece of

Dear donor,

furniture, or cutting my finger because, as he put it, “From now on, when you bleed, you bleed your donor’s blood.” Again, not a day has passed that I haven’t thought of you. My oncology teams (two in different cities) rose to the singular challenges that I presented as a patient. The nursing staffs were superb. My mother, my sisters, and my daughter traveled hundreds of miles to spend time at my side in the hospital. However, it was my wife, Michele, who saved my life as much as any doctor or nurse, as much as any medicine. She was by my side every day possible, she was my main advocate, all while working full time, taking care of our house (inside and out), taking care of our three dogs, and trying to take care of herself. It is still remarkable to me how much she did, how many miles she traveled, how many hours of sleep she sacrificed to keep things running so smoothly. And she’s still doing it all today. I also had a tremendous friendship support system, and I started a Facebook (ever heard of it?) page called Leukemia Is a Real Blast to stay in touch with friends and family during my recovery. This is the place where we, as a group, first came up with a name to call you. And that name is Fräulein O’Positive. It was chosen for our mutual blood type. It’s also nicely international. It’s the kind of name the keeps the spirit bright during darker moments.

MURPHY WALLBED SPACE SAVING BEDS FOR YOUR GUESTROOM Limited space in a bedroom? Want to turn the ofﬁce into a guestroom at a moment’s notice? Problem solved with our selection of quality wallbeds. LARGEST SELECTION OF WALLBEDS IN CALIFORNIA!

VISIT OUR SHOWROOMS GOLETA SHOWROOM

Of course, when people ask how I’m doing, I tend to respond, “I’m not as I once was.” It’s true. My body will never be the same. Because of ongoing complications, I’m losing the ability to walk. I have chronic pain in my back and legs. My brain feels like it’s only come back to about 80 percent, but then again, it’s hard to say if that number is accurate, if you get my meaning. I’ve lately been feeling kind of like a plant, or a flower, and cancer has come and, like some old goat, chewed me down to the roots. But I am growing again. I am alive to feel the sun on my face, to be kissed by the wind on a crisp autumn day. I may be participating less in some parts of life, but I am here to appreciate it more and for that I’m am grateful for your gift. Because I can’t donate blood or plasma or anything like that anymore, I am left with fewer options for giving back (or paying it forward, whichever you prefer). I am a writer. Perhaps you’ve heard of me in your country. (Let’s not get too silly.) This letter, which I will publish online and elsewhere, is one of the ways I can spread the word about how medical donations really, really matter. You saved my life. That is not an insignificant thing. I cannot thank you enough. I can only try and rally more people to think and act like you did two years ago and become a donor. I have other questions, like, Why? But I’ll leave you with the maxim by an American orator named Robert Ingersoll that sustained me throughout my ordeal. It continues to inspire my actions to this day.

5708 Hollister Ave | (805) 967-9100 Open Tuesday, Thursday, Friday

OXNARD SHOWROOM

805 Ventura Blvd | (805) 988-9333 Open 7 Days a Week

VISIT US ONLINE | COMFORTZONESLEEPGALLERY.COM

The time to be happy is now. The place to be happy is here. The way to be happy is to make others so. Most sincerely, Anthony Head November 2018 NOVEMBER 2018 / 805LIVING.COM

Faces in the Crowd By Victoria Woodard Harvey Photograph by Gary Moss

“Who wants to know where their food comes from?” “When was the last time you picked a piece of fruit with your own hands?” “What is the importance of a good food choice? ”

Mary Maranville

THIS FARMER’S DAUGHTER TEACHES CHILDREN HOW FOOD GETS TO THE TABLE.

NOVEMBER 2018 / 805LIVING.COM

hese are the questions posed by the educators of Students for Eco-Education and Agriculture (SEEAG), a nonprofit organization founded by agricultural educator Mary Maranville. They are just the start to conversations in agricultural literacy among students of Ventura and Los Angeles counties, and it’s Maranville’s intention that these seeds will grow into a lifelong respect for the farm origins of our food supply. Maranville found her inspiration for SEEAG 10 years ago on a farm tour with the UC Hansen Agricultural Research and Extension Center near Santa Paula. “It conjured up memories of my childhood on a farm, wishing someone had come to my elementary school, telling me what a wonderful thing my father was doing,” says the New York native, who grew up on a dairy farm in the Adirondacks before moving to California almost 20 years ago. “Farming is hard work and can be a thankless job,” she says. “[SEEAG] was a way to pay respect to my father and to make a difference.” SEEAG’s programs now reach hundreds of students each month and orchestrate more than 20,000 visits to a working farm. It all starts with The Journey of a Lemon, a classroom curriculum developed by Maranville to teach secondto-fourth-grade students how food is grown, transported, and sold. The Farm Lab program, which provides field trips to the fifth-generation farm at Petty Ranch in Saticoy, is the next step, with hands-on

Look for our newest location in Oxnard at The Collection! STEM (science, technology, engineering, and math) activities to teach the science behind agricultural practices, the role of insects, and healthy farm soil. The nutrition program covers the benefits of whole foods and the nutritional values of top local crops—strawberries, raspberries, celery, avocados, lemons, and tomatoes— that grow in this region. “Agriculture is Ventura County’s numberone employer, with [an estimated] 43,000 workers from executive to harvester,” says Maranville, who developed the experiential STEM Careers in Agriculture program to educate middle and high school students about career possibilities for the 21st century. “Opportunities in horticulture, botany, soil or seed science, entomology, water quality and irrigation, food safety are all right here.”

Giving kids experiences, getting them outside and connected to trees and plants and bugs also helps their social and emotional well-being. SEEAG’s programs are designed to build upon each other to create meaningful experiences with lasting repercussions. “Giving kids experiences, getting them outside and connected to trees and plants and bugs also helps their social and emotional well being,” says Maranville. In response to parents’ curiosity about food sources, SEEAG hosts a free annual Ventura County Farm Day with maps of the more than 20 farms and farm-related businesses that open their doors to the public for tours and tastings, followed by a community barbecue. This year’s sixthannual Farm Day takes place November 3. “We are small but mighty,” says Maranville, who, these days, manages SEEAG’s operations from the Ventura office while the education team is in the field. She is happy to share news of the Farm Fresh Mobile, a van SEEAG will begin using next month to transport loads, such as 130 fruit cups, to children in local schools. It’s the kind of giving back—to a child, to a community, and to the planet—that would make a father proud. 

Los Agaves is a family owned Mexican restaurant serving traditional handcrafted recipes from the finest ingredients… Always.

r e s t a u r a n t

Santa Barbara | Goleta | Westlake Village | Oxnard www.los-agaves.com

Arts & Culture By Joan Tapper Photographs by Gary Moss

Universal Images

ARTIST RUSSELL CROTTY DRAWS FROM HEAVEN AND EARTH.

he garage door entrance to Russell Crotty’s studio in a hip industrial park in downtown Ventura is fully open on an early fall day, making the work space light and airy. Inside, hanging on the walls is a series of collages that will make up the artist’s one-man show at Ojai’s Porch Gallery, which opens on November 8. They’re not exactly abstract, however, the drawings within drawings suggest oil rigs, apartment buildings, spaceships, robots, planets, and occasional landforms. They’re colorful, a bit fanciful, and wildly engaging.

NOVEMBER 2018 / 805LIVING.COM

Elsewhere the studio seems meticulously tidy and organized. One large table is covered with tools and materials in accessible containers, another has neatly arranged books, monographs, and museum catalogs about Crotty’s work. A third harbors piles of tiny pen-and-ink drawings that will eventually be incorporated into larger works. “I’ll sit at home at night and do them,” Crotty says. “Now I’m organizing them by theme and putting them in Ziploc bags. I’ve always been a control freak.” Crotty has also always been fascinated by astronomy, the ocean, and the coast, themes that have permeated his art >

How do I set up a charitable fund? For some of life’s questions, you’re not alone. Together we can find an answer. Though you want to give back to causes you believe in, you may not know how to do it. Your UBS Financial Advisor can help you plan, grow and manage your charitable giving with solutions that reflect your intentions and your long-term goals. Stephen W. Davis, CIMA® Managing Director– Wealth Management Senior Portfolio Manager 805-367-3680 stephen.w.davis@ubs.com

ubs.com/team/davisgroup

Brandi L. Schnathorst, CFP® Financial Advisor 805-367-3681 brandi.schnathorst@ubs.com The Davis Group UBS Financial Services Inc. 3011 Townsgate Road, Suite 300 Westlake Village, CA 91361 805-367-3680 844-892-2438

As a firm providing wealth management services to clients, UBS Financial Services Inc. offers both investment advisory services and brokerage services. Investment advisory services and brokerage services are separate and distinct, differ in material ways and are governed by different laws and separate arrangements. It is important that clients understand the ways in which we conduct business and that they carefully read the agreements and disclosures that we provide to them about the products or services we offer. For more information, visit our website at ubs.com/workingwithus. Certified Financial Planner Board of Standards, Inc. owns the certification marks CFP® and Certified finanCial Planner™ in the U.S. CIMA® is a registered certification mark of the Investment Management Consultants Association® in the United States of America and worldwide. © UBS 2018. All rights reserved. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC. CJ-UBS-451724254_1 Exp.: 09/30/2019

Arts & Culture

Art and science, the universe and the natural world—these passions have continued to motivate Crotty.

and pushed his career in unusual directions. He grew up in Marin and Mendocino counties and enjoyed looking at the Milky Way in the night sky, even sleeping outdoors in the summers to continue stargazing. When he was about 12, he got his first glimpse of the universe via telescope. “I saw Jupiter,” Crotty says, “and I was blown away.” His astronomical interests took a back seat during art school in San Francisco and graduate school at UC Irvine, and in the 1980s, when he relocated to Los Angeles, he was focused on making large-scale surf drawings that brought him critical acclaim. When he moved to Malibu, however, he acquired five telescopes, built a small observatory, and resumed being what he calls “a classical visual observer” of the heavens. By the late 1990s he had become known for creating large globes covered with fine astronomical drawings. After a fire in 2007 destroyed his Malibu house and studio, consuming the observatory and telescopes, Crotty moved to Northern California for a few years before settling in Meiners Oaks in 2010. But the intense detailing of the globe drawings had strained his arm and shoulder and prompted another shift in his work. Crotty began drawing with a stick, sometimes fashioned from driftwood (“I hate brushes,” he says), applying to a paper surface ink drawings that morphed into collages of oil rigs or lunar modules, incorporating plastic, and using tinted bio-resin over it all. “Bio-resin was fairly new in 2012,” 68

NOVEMBER 2018 / 805LIVING.COM

he says. “[Unlike traditional resin,] which is horrific, bio-resin doesn’t kill brain cells. It’s environmentally friendly.” Art and science, the universe and the natural world—these passions have continued to motivate Crotty, and they led to a two-year residency co-organized by the Institute of the Arts and Sciences at UC Santa Cruz, UC Lick Observatory, Theoretical Astrophysics Santa Cruz, and the San Jose Institute of Contemporary Art. There he conferred with astrophysicists, looked through the Lick’s gigantic telescopes, drew his observations, and produced an installation that modeled the universe back to the Big Bang. It was part of an exhibit entitled Look Back in Time, which included some of the Lick’s historical artifacts and a retrospective of Crotty’s early astronomy-related work. “I made 16 eight-foot-tall panels on craft netting and lots of drawings geared to each part,” he says. At the front of the exhibit were the panels of modern galaxies, stars, and exoplanets. The back panels depicted the cosmic dark ages. In between were black holes, supernovas, and blue blobs, among other heavenly phenomena, all spaced so visitors could walk through this creative history of the universe. Crotty’s current collages are considerably smaller, but no less involving, in part because they’re so tactile. He starts with a drawing, then incorporates small drawings that sometimes have bits of text. He overlays transparent fiberglass cloth that lends a moire-like pattern to the surface, then adds three-dimensional plastic bits and tinted bio-resin, which contributes an element of unpredictability. “The new work involves elements of everything I’ve ever done,” he says. “The surf drawings in 1992 had oil rigs and derricks. The globes had nocturnal landscapes. A lot of things I’ve observed—Saturn, comets, Jupiter—make it into my works.” Some of the small images include environmental commentary, but Crotty says, “I don’t have a political message. These are more of a reality check.” He acknowledges we’re in the Anthropocene period, when human activities affect the environment, but since new discoveries happen all the time, he says, perhaps there’s hope. “The work is whimsical,” he says. “You have to have a sense of humor.” 

©2018 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS.CalDRE# 01209580, 01317331

L AUR A DR AMMER

TOP 1% OF BERKSHIRE HATHAWAY AGENTS NATIONWIDE REPRESENTING SANTA BARBARA & THE SANTA YNEZ VALLEY LUXURY PROPERTIES SPECIALIST | RANCHES , VINEYARDS, & ESTATES

LAURA@LAURADRAMMER.COM | 805.448.7500 | WWW.LAURADRAMMER.COM | DRE:01209580 2933 San Marcos Ave. Suite 102, Los Olivos, CA 93441 | 1170 Coast Village Rd. Montecito, CA 93108 THERE IS A DIFFERENCE BETWEEN A “GOOD” REALTOR AND A “GREAT” REALTOR. THAT DIFFERENCE IS IN THE “DETAILS”. LET ME SHOW YOU THE “DETAILS” THAT A “GREAT” REALTOR CAN BRING TO THE TABLE

Fall Sale

COM PL ET E IN T ER IOR DESIGN SHOW ROOM Featuring more than 200 manufacturers Alderman Bushé Interiors would like to extend our best wishes for a speedy recovery to all the fire and flood victims. We will be offering extensive factory supported discounts. Let us help you with all your Interior Design needs.

1881 E. Thousand Oaks Blvd. Thousand Oaks 805.498.5588 AldermanBusheInteriors.com Mon–Sat 10-5 Sun by Appt.

Upgrades The Bottom Line THE MEASURE OF A GREAT DINING ROOM IS IN THE SEAT. By Frances Ryan

Alfonso Marina “Dreaux” chair in ebony ($3,600); Cabana Home, Santa Barbara, cabanahome.com; and alfonsomarina.com. NOVEMBER 2018 / 805LIVING.COM

Upgrades

1 2

“Tyler” molded smoke-black leather chair ($200); Cost Plus World Market at The Promenade at Westlake, Westlake Village, Oxnard, Simi Valley, Santa Barbara, and San Luis Obispo; worldmarket.com.

Verellen “Jill” armchair with pinchedstitch detail ($2,165); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com.

“Jewel” metal-base chair in Marcus Charcoal ($809); Ethan Allen, Agoura Hills and Ventura; ethanallen.com.

4 5

Century Furniture “Tempe” side chair with nailhead trim ($3,015); Alderman Bushé Interiors, Thousand Oaks, aldermanbusheinteriors.com.

Hickory White “Broadway” side chair in Banks Cognac ($2,340); Designs of the Interior, Westlake Village, interiordesignwestlake.com.

“Balboa” rattan armchair in Mist ($668); Serena & Lily, Pacific Palisades, serenaandlily.com.

9 8

Bernhardt “Miramont” armchair with open-oval back ($723); Cabana Home, Santa Barbara, cabanahome.com.

NOVEMBER 2018 / 805LIVING.COM

New Pacific Direct “Cyprus KD” in Santori Sand with walnut frame and legs ($173); For Your Home Furniture, Ventura, fyhfurn.com.

World’s Away “David” silver-leaf and blackvelvet dining chair ($648); The Sofa Guy, Thousand Oaks, thesofaguy.com. 

Good Deeds By Mark Langton

The Sunshine Kids

For more than 35 years The Sunshine Kids Foundation (sunshinekids.org) has been providing fun, positive group activities for children with cancer, their families, and their attending medical staff, free of charge. Founded by pediatric-care volunteer Rhoda Tomasco, the foundation’s goal is to combat the loneliness and depression Tomasco witnessed among patients in the pediatric cancer unit of the hospital she volunteered for in Houston, Texas. Berkshire Hathaway HomeServices real-estate brokerage network has been a major national supporter of the foundation for 25 years, and in mid-September, Berkshire Hathaway HomeServices California Realty hosted its Gatsby Gala fundraiser at Las Posas Country Club in Camarillo. Guests were encouraged to wear 1920sera attire to the event.

1. Jerrie Short, G.W. Bailey 2. Bob Majorino, Pam Moran 3. Angela Robitaille, Seth Backus 4. Anthony Martinez, Alex Martinez, Alejandro and Mona Martinez, Alexandra Martinez, Alexis Martinez 5. Jeff and Megan Gorney, Cindi and Fred Gortner 6. Julie Knutson, Linsey Williams 7. Vicky Cummings, Linda Stanton, Karen Hawkins, Gina Lipari, Laura Arnold 8. Tonya Page, Bruce Holley, Vanessa Sukay 9. Linda Kay, Charlie Bornhauser, Jennifer Anderson 10. Joanne Nelson, Beverly Snowden, Vicky Petty

Photographs by Mark Langton

FOOD Share

In Ventura County, one in six men, women, and children are struggling with “food insecurity,” a term defined by the USDA as “the limited or uncertain availability of nutritionally adequate and safe foods or limited or uncertain ability to acquire acceptable foods in socially acceptable ways.” FOOD Share of Ventura County (foodshare.com) exists to battle this dilemma. In September, the 40-year-old organization held its annual fundraising event, the Blue Jean Ball, at The Walnut Grove in Moorpark. More than 400 guests attended the event, which featured food and libations from Ventura County purveyors. FOOD Share provides sustenance to approximately 75,000 people monthly in Ventura County, through its annual distribution of more than 11 million pounds of food donated by the USDA and through community and retail collections.

NOVEMBER 2018 / 805LIVING.COM

1. Jack and Monica McGrath 2. Sal Sandoval, Jill Haney, Jeanine and Joel Price 3. John Lockhart, Paul Piazza 4. Pattie Braga, Barbara Hinton, Karen Jensen, Kathy Ramsay 5. Alex Stamakinley, Shelby Bishop 6. Jessica and Carlos Silva, Stacey and Bill Ayub 7. Tania Brantley, Margaret Reifer 8. Ron Atanay 9. Marlene Dean, cardboard cutout of Ventura County Sheriff Geoff Dean, Jennifer Caldwell 10. Mary Victoria, Kathy Long Photographs by TracySaundersArt.com

SANTA BARBARA

ART DISTRICT

Santa Barbara Museum of Art

10 West Gallery

Tues - Sun 11am - 5 pm, Thurs evenings 5 - 8 pm sbma.net

Mon - Sat 11 am - 5:30 pm Sun 12 - 5 pm. Closed Tues 10westgallery.com

1130 State Street 805-963-4364

Claude Monet, Villas in Bordighera (detail), 1884. Oil on canvas. SBMA, Bequest of Katharine Dexter McCormick in memory SBMA of her husband, Stanley McCormick.

Indigo Interiors 1321 State Street 805-962-6909

Mon - Fri 10 am - 5 pm, Sat 11 am - 5 pm indigointeriors.com Leon Olson, Patience 2. Ink on paper.

10 West Anapamu Street 805-770-7711

Karin Aggeler, Ancient City. Acrylic on canvas.

Sullivan Goss

An American Gallery 11 East Anapamu Street 805-730-1460 Sun - Wed 10 am - 5:30 pm Thurs - Sat 10 am - 8 pm sullivangoss.com

Patricia Chidlaw, China Town II, Full Moon. Oil on canvas.

Santa Barbara Fine Art

Waterhouse Gallery

Thurs - Mon, 10 am - 5 pm santabarbaraďŹ neart.com santabarba

11 am - 5 pm daily waterhousegallery.com

Arlington Plaza 1324 State Street, Suite J 805-845-4270

Richard Schloss, Last Light. Oil on canvas.

La Arcada Court 1114 State Street, Suite 9 805-962-8885 Ralph Waterhouse, Morning Light, Bird Refuge. Oil on canvas.

A Los Alamos Thanksgiving Talented chefs in this foodie town come together to create a memorable menu. BY HILARY DOLE KLEIN PHOTOGRAPHS BY GARY MOSS

Once a sleepy cowpoke town,

Los Alamos is now home to an abundance of culinary riches that beckon food lovers from afar. So when 805 Living invited the community’s restaurant and tasting room professionals to join forces and assemble an inspiring Thanksgiving potluck, the results were bound to be sensational. The alfresco gathering took place one late afternoon beneath towering oak, walnut, and magnolia trees at Bodega (bodegalosalamos. com), a new wine and beer garden on Bell Street, the town’s main thoroughfare. Armed with their variations on traditional offerings, the participants convened, welcomed by Bodega co‑owners Lauren O’Keefe and Alana Stipech. Aryiana Hanson, Skyview Los Alamos (skyviewlosalamos.com) bar manager, came bearing a vodka-based, gingery cocktail, created by bar director Dominique Gonzalez, while Clark Staub of Full of Life Flatbread (fulloflifefoods. com) supplied a turkey and a quince and Brussels sprouts salad. Drew Terp, chef and co-owner of Pico at the Los Alamos General Store (losalamosgeneralstore.com) prepared a side dish of salt-crusted marble potatoes with mojo verde (aka cilantro sauce) and a sweet potato soup with sage crème fraîche. Other sides included a roasted delicata squash salad by Jesper Johansson and Alec Roehl, owners of Plenty on Bell (plentyonbell.com) restaurant, and a twist on green bean casserole from Greg and Daisy Ryan, chefs and co-owners of Bell’s (bellsrestaurant. com) restaurant, which opened in March. In addition to loaves of cranberry-walnutpumpkin brioche and his signature pain au levain, Bob and Jane Oswaks of Bob’s Well Bread Bakery (bobswellbread.com) shared a savory stuffing–bread pudding mashup, and for dessert, an apple-cranberry pie. Bell’s pastry chef Sarah Williams presented a second dessert, a classic pear and brown butter tarte tatin. When culinary pros get together, wine flows, stories abound, and laughter never stops. All in all, it was a festivity worthy of the season, the town, and the remarkable food and beverage professionals who make it their home.

NOVEMBER 2018 / 805LIVING.COM

Co-host Alana Stipech puts a finishing touch on the table.

Menu Ginger Spice and Everything Nice Sweet Potato Soup With Sage Crème Fraîche Orange-Crusted Roast Turkey Savory Bread Pudding

A day to give thanks (clockwise from above): The potluck buffet presents a feast of flavors. Alec Roehl, Aryiana Hansen, and Drew Terp try their hands at bocce. Creative offerings like Charred Brussels Sprouts With Quince and Mushroom “Bacon” (in the foreground; get the recipe at 805living.com) and Haricot Verts With Mushroom Velouté and Crispy Shallots take side-dish traditions to a new level. Co-host Lauren O’Keefe pours one of her pairing selections for the main course. Clark Staub enjoys a glass of wine with wife Jill Davie, co-owner and executive chef of The Mar Vista restaurant in Los Angeles.

Salt-Crusted Marble Potatoes With Mojo Verde Roasted Delicata Squash Salad Charred Brussels Sprouts With Quince and Mushroom “Bacon” Haricot Verts With Mushroom Velouté and Crispy Shallots Apple-Cranberry Pie Pear and Brown Butter Tarte Tatin

NOVEMBER 2018 / 805LIVING.COM

Daisy Ryan, seated beside husband Greg, dishes up some Roasted Delicata Squash Salad with a little help from Bob Oswaks.

Ginger Spice and Everything Nice

By Skyview Los Alamos An artisanal blend of vodka from Paso Robles distillery Re:Find, fresh-pressed apple juice from Avila Valley Barn, and spicy ginger beer from Dominique Gonzalez’s company Root Elixirs in San Luis Obispo, this cocktail is infused with the flavors of fresh ginger and honey. To make the honey syrup, stir ¼ cup of honey into ¼ cup of boiling water until honey is dissolved. Makes 8 six-ounce servings 1½ cups Re:Find vodka ½ cup Lillet Blanc ¼ cup honey syrup (or more to taste) 2 cups fresh-pressed apple juice (Gonzalez prefers Avila Valley Barn) 2 cups Root Elixirs ginger beer 8 dashes Angostura bitters Rosemary sprigs Apple slices Grated nutmeg

Ginger Spice and Everything Nice

NOVEMBER 2018 / 805LIVING.COM

In a 2-quart container, stir together first 6 ingredients and refrigerate until chilled. When ready to serve, fill a punch bowl with large cubes or balls of ice to minimize dilution and pour in chilled mixture. Ladle into your favorite glasses and garnish with rosemary sprigs, apple slices, and grated nutmeg.

Sweet Potato Soup With Sage Crème Fraîche By Pico at the Los Alamos General Store “This is a good universal dish that’s simple and straightforward, with very little cleanup and not too much prep work,” says Drew Terp of this soup recipe, which demonstrates his perfect pitch for seasonal flavors. Olive or plain grapeseed oil can be substituted for sage-infused grape-seed oil. To make crème fraîche at home, mix 1 cup heavy cream with 2 tablespoons buttermilk, cover it with a cloth, and let it sit at room temperature for 8 to 24 hours. “Always remember that you eat first with your eyes,” Terp says. “Placing a quenelle of crème fraîche in the center and ladling the soup around it makes a lovely presentation.”

Sweet Potato Soup With Sage Crème Fraîche

“Placing a quenelle of crème fraîche in the center and ladling the soup around it makes a lovely presentation.”

Serves 8 3 tablespoons plus 2 teaspoons sage-infused grape-seed oil 1 white onion, peeled and julienned 2 garlic cloves, peeled 5 large sweet potatoes, peeled and diced 2 quarts vegetable or chicken stock or water 2¼ teaspoons kosher salt 1 cup heavy cream (optional but recommended) Salt and coarse-ground black pepper to taste 10-12 fresh sage leaves, chopped, plus extra sprigs for garnish 1 cup crème fraîche, whipped to stiff peaks Black pepper oil (optional) Heat oil in a large stock pan over mediumlow. Add onion and garlic cloves and sweat onions until translucent and tender. Add sweet potatoes, stock, and salt. Bring to a gentle simmer and cook until sweet potatoes are soft. Puree with a handheld immersion blender or by transferring in batches to a standing blender and returning puree to pan. Stir in heavy cream to adjust consistency, if desired. Pass mixture through a fine mesh strainer (optional; puree should be fairly smooth if onions and potatoes are cooked thoroughly). Season soup with salt and pepper to taste. Fold chopped sage leaves into whipped crème fraîche. To serve, place a quenelle of crème fraîche in the center of each bowl and ladle soup around each quenelle to almost cover. Garnish with a sprig of sage and a drizzle of black pepper oil (optional; recipe at 805living.com). NOVEMBER 2018 / 805LIVING.COM

Orange-Crusted Roast Turkey

By Full of Life Flatbread “Citrus and poultry is such an amazing combination,” says Clark Staub. “I usually cook this in a wood-burning oven, but this recipe is for a conventional one. Brining the whole turkey adds seasoning and moisture to the bird, but be sure to drain it well and pat dry.” Start this recipe two days before you plan to serve it. It calls for brining the turkey in the refrigerator overnight and seasoning and refrigerating it a second night before roasting. Two types of orange slices, which infuse the bird with flavor and keep it from drying out, are kept in place with rosemary spears used like toothpicks. After roasting, replace charred spears with fresh ones. Alternating blood and Valencia orange slices makes an especially attractive presentation. “I always shop my citrus from Mud Creek at the Saturday Santa Barbara Farmers’ Market,” Staub says. Since turkey roasting times vary depending on the bird and the oven, utilizing a digital probe thermometer is a good way to determine doneness. Always let the bird rest for 20 minutes when it comes out of the oven so it retains its juices. Serves 10 to 12 with leftovers DAY 1: BRINING 10-12 pound turkey, preferably organic and free-range 2 gallons water ¼ cup fresh ginger juice (Staub prefers Her Farms) ¼ cup apple juice (Staub recommends Fair Hills Apple Farm) ½ cup kosher salt 2 tablespoons whole mustard seeds ½ cup avocado honey (Staub prefers San Marcos Farms) ½ cup apple cider vinegar 2 teaspoons cayenne pepper 2 tablespoons whole black peppercorns 2 tablespoons minced rosemary leaves 2 teaspoons garlic powder 2 teaspoons dried sage 2 teaspoons smoked paprika Zest of 3 oranges (reserve oranges in refrigerator for Day 3)

Dinner with the pros (opposite, clockwise from bottom, left): The foodsavvy crowd gathers around the table. The Orange-Crusted Roast Turkey is ready to serve. Jesper Johansson raises a glass to the event. In a natural-looking centerpiece a hot-pink dahlia holds court among pale-peach cockscomb, strawflowers, dark-purple smokebush leaves, and copper beech foliage.

DAY 2: SEASONING 1 tablespoon kosher salt 2 teaspoons black pepper 2 teaspoons Espelette pepper 5 Valencia oranges, sliced into ⅛-inch rounds 5 blood oranges sliced into ⅛-inch rounds Rosemary branches, cut on a diagonal into 1-inch segments for studding oranges DAY 3: STUFFING 1 cup toasted bread cubes or croutons ½ pound butter, cubed 1 head fennel, shaved 2 cloves garlic, peeled, minced 1 tablespoon fresh thyme Juice of oranges used for zest on Day 1 PLATE 1 bulb fennel, shaved 2 cups wild arugula 3 oranges, cut into wedges 1 cup Castelvetrano olives, pitted and minced ½ cup picholine olives, pitted and minced DAY 1 To brine: If using a frozen turkey, fully thaw it. Remove the giblets and neck, if present. In a large stockpot, bring remaining brining ingredients to a simmer and remove from heat. Let brine cool to room temperature. Submerge turkey in brine and refrigerate overnight. DAY 2 To season: Set a rack over sink. Remove turkey from brine. Drain turkey on rack. Pat turkey dry with paper towels. Season entire turkey with salt, pepper, and Espelette pepper, including inside the cavity. Place turkey, breast-side down, on a roasting rack set in a roasting pan and begin layering the turkey with orange slices from neck to tail, alternating Valencia and blood orange varieties in a fish-scale pattern, attaching the orange slices with the rosemary spears, studding them into the turkey to hold them in place. Refrigerate overnight, uncovered. DAY 3 To stuff: Position oven rack in the bottom third of the oven and preheat oven to 450˚F. Remove roasting rack with turkey from refrigerator and let turkey come to room temperature. In a large bowl, combine stuffing ingredients. Fill turkey cavity with stuffing mixture. To roast turkey: Roast 1 hour. Rotate roasting pan 180 degrees, lower oven temperature to 400˚F, and roast 30 minutes more. Insert a temperature probe into the thickest part of the turkey breast. Continue roasting until the probe reads 170˚F. Remove turkey from oven and let rest 20 minutes. Carefully replace charred rosemary branches with fresh sprigs, keeping orange slices in place. To plate: Make a bed of fennel, arugula, orange wedges, and olives on a platter. Transfer turkey carefully from cooking rack to platter and serve.

Dining Decor

Florist April Peet of April Flowers (aprilflowersslo.com) supplied fall-themed floral designs that were refreshingly nontraditional. She filled her family’s textured terra-cotta Sundaysupper vases with wild greens, smoke bush, copper beech foliage, chocolate cosmos, zinnias, and strawflowers. Emily Majzoub of Blush Fine Linens (blushfinelinens.com) provides specialty table linens for events throughout the Central Coast. To complement the rustic yet festive meal, Majzoub selected a tasseled runner called Mohave from her Boho collection.

NOVEMBER 2018 / 805LIVING.COM

Roasted Delicata Squash Salad

By Plenty on Bell The star of this dish, delicata squash is in season now. “It has the perfect texture for roasting and doesn’t need to be peeled,” says the recipe’s creator chef Alec Roehl. Roehl prefers to use little gem lettuce and a balsamic dressing for this salad, which is an example of his restaurant’s elevated comfort food. Serves 5 to 7 5 delicata squashes 3–4 tablespoons olive oil, divided Salt and pepper to taste 1 cup walnuts 2 tablespoons sugar 1 large bag (4 to 5 cups) of salad greens ½ cup cranberries ¼ cup balsamic vinaigrette ½ cup goat cheese, crumbled Preheat oven to 400˚F. Slice squashes into ½-inch rings. Using a spoon, remove fiber and seeds. Toss rings in 2 to 3 tablespoons of olive oil and season them with salt and pepper. Place rings on an ungreased baking sheet and roast 10 minutes. Flip rings and continue roasting 5 minutes more. Stab rings with a fork to check for doneness. If they are not cooked through, continue roasting in 2-minute increments. Remove rings from the oven and set aside to cool. Decrease oven temperature to 350˚F. Toss walnuts in 1 tablespoon of olive oil and sugar. Roast for 5 to 8 minutes. Remove walnuts from the oven and set aside to cool completely. In a large bowl, combine salad greens, candied walnuts, squash rings, and cranberries, and toss with balsamic dressing. Sprinkle with goat cheese crumbles and serve.

Salt-Crusted Marble Potatoes With Mojo Verde (left) and Roasted Delicata Squash Salad

Salt-Crusted Marble Potatoes With Mojo Verde

By Pico at the Los Alamos General Store Drew Terp says a tasty way to eat these potatoes is to crush them between your fingers before dipping them in the green sauce. “I like this recipe for its comfort level,” he says. “It’s familiar even if you’ve never had it before.” The recipe can be doubled to serve 6 to 10. Serves 3 to 5 POTATOES 1 pound marble or peewee potatoes (or small Yukon Gold or red potatoes) Water, enough to cover ⅓ cup plus 2 teaspoons kosher salt MOJO VERDE 5 bunches cilantro, stems removed 2 garlic cloves, peeled ½ teaspoon ground cumin ½ cup olive oil 2 tablespoons sherry vinegar 2 teaspoons Dijon mustard 1 scant teaspoon kosher salt

NOVEMBER 2018 / 805LIVING.COM

To prepare potatoes: Wash potatoes and place them in a thick-bottomed stockpot that is wide enough so the potatoes fit in one or two layers. Pour in water to a level twice as high as the potatoes. Add ⅓ cup kosher salt. Stir to dissolve. Cook on medium-low heat until the potatoes are just soft to the touch. The slower they cook, the better they will be. Drain off about 90 percent of the water. Add about 2 teaspoons of kosher salt, and place the pan over high heat. As the water reduces, the salt will be left behind. Agitate the pan as the water evaporates until the potatoes appear almost dry and coated evenly. The potatoes can be stored like this at room temperature, uncovered, for up to 4 hours. Do not refrigerate. To make Mojo Verde: Add ingredients to a blender and puree until smooth. Set aside. To serve: Reheat potatoes on a baking sheet in the oven. Serve hot potatoes in individual bowls or as a shared dish with Mojo Verde for dipping.

Haricot Verts With Mushroom Velouté and Crispy Shallots

By Bell’s “Green beans are a classic Thanksgiving dish—think green bean casserole,” says Daisy Ryan. “The mushroom velouté elevates it and gives it a nice earthy depth of flavor. And everyone likes the crunch of crispy shallots. Feel free to be creative with your choice of mushroom—this dish would taste great with any variety. You can also adjust the consistency of the sauce to suit your preference by not processing the mushrooms into the cream and leaving them as is for more texture.” Serves 8 MUSHROOM VELOUTÉ 2 tablespoons canola oil 1 pound mixed mushrooms (Ryan prefers shiitake, chanterelle, and oyster), quartered, stems trimmed 3 tablespoons unsalted butter 1 medium onion, peeled and diced into ¼-inch pieces

2 teaspoons salt 2 tablespoons all-purpose flour 1½ cups whole milk 1½ cups heavy cream CRISPY SHALLOTS 2 cups canola oil 4 shallots, peeled and sliced into thin rings HARICOT VERTS 1 pound haricots verts (French green beans) 2 tablespoons unsalted butter 1 tablespoon olive oil 1 shallot, peeled and minced 1 teaspoon sea salt, finely ground, such as La Baleine 1 cup sliced almonds, toasted 1 tablespoon fresh parsley, minced ¼ teaspoon black pepper To make mushroom velouté: Preheat oven to 375˚F. Sprinkle oil onto a baking sheet, add mushrooms, and roast until they begin to brown on the edges, 10 to 12 minutes. In the meantime, in a large skillet over medium heat, warm butter until it begins to bubble. Add onion and salt. Stir occasionally, sweating onion until translucent, about 5 minutes. Sprinkle flour over onion and stir aggressively until no lumps of flour are visible. Add milk and heavy cream to pan in a slow stream, whisking to prevent lumps of flour. Increase heat to medium-high and bring to a simmer. Add roasted mushrooms to pan. Allow sauce to come to a quick boil, then reduce heat to medium-low. Allow mushrooms to infuse into sauce at a low simmer for 10 minutes. Using a handheld immersion blender, puree mushroom sauce until only small pieces of mushrooms remain. Keep warm. To make crispy shallots: Line a plate with paper towels and set aside. Warm oil in a small, heavybottomed saucepot over medium-high heat to 275˚F, using a deep-fry thermometer. Add shallots and cook, stirring, until light-golden brown, about 8 minutes. Using a slotted spoon, transfer shallots to paper-towel-lined plate to drain. Place a mesh sieve over a heatproof bowl and set aside. Increase heat under saucepot to high until the oil registers 350˚F on a thermometer. Reserving paper towel–lined plate, add fried shallots to oil and cook, stirring, until they are crispy and browned, about 2 seconds. Immediately pour shallots and oil through prepared sieve to stop cooking. Return shallots to paper-towel-lined plate and allow to cool to room temperature. Reserve strained oil for another use. To make haricots verts: Prepare an ice bath by filling a large bowl with ice and water. Line a plate with paper towels. Set both aside. Bring a saucepan of salted water to a rolling boil. Add beans and cook until bright green and just tender, about 2 minutes. Drain and plunge immediately into ice bath to stop cooking. Remove beans from ice bath and spread on paper towel–lined plate. Set aside.

Set a large skillet over medium heat. Add butter and olive oil and cook until butter begins to bubble. Add minced shallot and salt and cook until the shallot becomes translucent, about 3 minutes. Increase heat to medium-high and add reserved haricots verts. Stir while cooking, until haricots verts are heated through and shallots have begun to caramelize. Remove from heat, toss in warm mushroom velouté, and transfer to a serving dish. Garnish with crispy shallots, toasted almonds, minced parsley, and more salt and pepper, if desired.

Savory Bread Pudding

By Bob’s Well Bread Bakery “Everyone makes stuffing, but this is a delicious alternative that our friends and family are crazy about,” says Bob Oswaks of this stuffing–bread pudding mashup. “This is more pudding-like than a traditional stuffing and is really moist, eggy, and creamy. Cook it in a cast-iron casserole or an attractive baking dish that can go right from the oven to the table. Be sure to test that the custard is set for best results, but be careful not to overbake.” Serves 8 1 pound pork sausage 2 tablespoons butter 1 medium yellow onion, diced (about 1¼ cups) 8 ounces button mushrooms, stemmed and sliced 2 garlic cloves, minced, or ¼ teaspoon garlic powder 1 teaspoon salt, divided 1 tablespoon herbes de Provence ¼ cup white wine or chicken or vegetable stock 8 cups cubed leftover bread, pain de mie or levain

2 cups grated Gruyère, divided 4 large eggs 2 large egg yolks 2 cups milk 1 cup heavy cream Butter a 9x13-inch or 3-quart baking dish. In a large skillet over medium-high heat, sauté sausage, breaking it up, until it is cooked through, about 6 to 8 minutes. Drain fat and transfer cooked sausage to a large bowl. Set aside. Return pan to burner and heat butter until melted. Add onion and mushrooms and cook until they start to soften, about 5 minutes. Add garlic, ½ teaspoon of salt, and herbes de Provence, cooking for another minute or two until fragrant. Add white wine or stock to deglaze the pan, and cook until liquid is almost completely reduced. Transfer vegetables to bowl with sausage and allow to cool to room temperature. Toss sausage-vegetable mixture with bread and 1½ cups of cheese. Spread mixture into buttered baking dish. Set aside. Whisk eggs and yolks in a large bowl. Add remaining ½ teaspoon salt, milk, and cream, continuing to whisk. Pour egg mixture into baking dish with bread mixture, cover, and refrigerate for at least 1 hour or up to overnight. Preheat oven to 325°F. Remove baking dish from refrigerator and sprinkle remaining ½ cup of cheese over top. Bake 55 to 65 minutes until pudding is puffed, lightly browned, and a knife inserted in the center comes out clean. Let cool for 15 minutes or so, and serve warm. Cover any leftover pudding tightly with plastic wrap and refrigerate. Reheat individual servings in the microwave or the whole pan, covered with foil, in a 250°F oven.

Haricot Verts With Mushroom Velouté and Crispy Shallots (left) and Savory Bread Pudding

NOVEMBER 2018 / 805LIVING.COM

Wine Wise

Wines were poured, paired, and enjoyed throughout the meal. Lauren O’Keefe at Bodega (bodegalosalamos.com) and Sonja Magdevski at Casa Dumetz Wines (casadumetzwines.com) curated the following selection of wines. WELCOME WINE Fable Farm (fablefarm. org) 2017 Fluxion Ancestral II, Barnard, VT, $24 SOUP PAIRINGS Davide Spillare (davidespillare.it) 2016 Vecchie Vigne Bianco IGT Veneto, Italy, $48 Municipal Winemakers (municipalwinemakers.com) 2016 Cinsault, Santa Barbara County, $28 MAIN PAIRINGS Le Briseau 2017 Patapon Chenin Blanc, France, $35 Lo-Fi (lofi-wines.com) 2017 Gamay Noir, Santa Barbara County, $38 Robert Sinskey (robertsinskey.com) 2013 POV, Carneros, CA, $59 Clementine Carter (clementinecarter.com) 2016 Mourvèdre Curtis, Santa Ynez Valley, $45 Au Bon Climat (aubonclimat.com) 2016 Los Alamos Vineyard Chardonnay, Santa Barbara County, $25 Bedford Winery (bedfordwinery.com) 2012 Cabernet Sauvignon, Santa Barbara County, $38 DESSERT PAIRINGS Scribe (scribewinery.com) 2017 Sylvaner, Sonoma County, $40 Lo-Fi (lofi-wines.com) 2017 Sparkling Gamay Noir Rosé, Santa Barbara County, $38

NOVEMBER 2018 / 805LIVING.COM

The feast ended on a sweet note with desserts showcasing seasonal favorites pears and apples. Apple-Cranberry Pie

By Bob’s Well Bread Bakery “The cranberries in this pie filling give it a special sweet and tart result—a little bit of surprise that guests don’t expect with an apple pie,” says Bob Oswaks. “Be sure to brush the crust with milk and coarse sugar for a perfectly crunchy top crust.” Oswaks also advises cooling the pie completely before slicing. “If you cut it too soon, it will run out all over the place,” he says. “It’s better to bake the pie in advance, cool it completely, then warm each slice as needed after it’s been cut.” Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage. Serves 8 FILLING 8 cups peeled, cored, and sliced apples 2 tablespoons lemon juice ¾ cup sugar 2 tablespoons all-purpose flour 2 tablespoons cornstarch ¼ teaspoon salt 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon allspice ¼ cup boiled cider or undiluted apple juice concentrate 2 teaspoons vanilla extract (optional) 2 tablespoons butter, diced in small pieces ½ cup fresh or frozen cranberries PASTRY 2½ cups unbleached all-purpose flour ¾ teaspoon salt ⅓ cup vegetable shortening 8 tablespoons (½ cup) cold unsalted butter, diced into ½-inch pieces 7-10 tablespoons ice water 2 tablespoons milk or 1 egg white beaten with 1 tablespoon water, for brushing Coarse sugar, for sprinkling To prepare filling: In a large mixing bowl, combine apples and lemon juice. In a small bowl, whisk together sugar, flour, cornstarch, salt, and spices. Sprinkle the dry mixture over the apples, and stir to coat. Stir in boiled cider or apple juice concentrate and, if desired, vanilla. Set aside. To make pastry: In a medium bowl, whisk together flour and salt. With a pastry cutter work in shortening until mixture is evenly crumbly. Cut in butter until flakes of it are dime-size. Sprinkle water into dough

2 tablespoons at a time while mixing with a fork. When dough is moist enough to hold together when you squeeze it, transfer it to a piece of wax paper. Using a spray bottle of water, lightly spritz any remaining dry spots just enough to bring dough together without creating a wet spot. Fold dough over on itself three or four times to bring it together, then divide it into two pieces, one about twice as large as the other. The larger piece will be the bottom crust; the smaller piece, the top crust. Pat each piece of dough into a disk about ¾ inch thick. To prepare for rolling, wrap each disk in plastic and refrigerate for 30 minutes. (This ensures that they will roll out evenly later, with a minimum of cracks and splits at the edges.) Remove from refrigerator and roll each disk on its edge, like a wheel, to smooth it out. Preheat oven to 425°F. Lightly grease a 9-inch pie pan that’s at least 2 inches deep. To assemble pie: On a floured surface, roll the larger pastry disk into a 13-inch circle. Transfer it to prepared pan, and trim dough so it overlaps rim of pan by 1 inch all the way around. Spoon filling into pan. Add cranberries. Dot the top with diced butter. Roll out remaining pastry to an 11-inch circle. Carefully place pastry over filling. Bring overhanging bottom crust up and over top crust, pinching to seal the two and making a decorative crimp. Prick crust all over with a fork to allow steam to escape during baking or cut decorative vent holes, if desired. Alternatively, you can cut the top crust into strips and weave into a lattice design. For extra crunch and shine, brush top crust with milk or egg white–water mixture and sprinkle with coarse sugar. Refrigerate pie 10 minutes to firm up crust. Place pie on a parchment-lined baking sheet and bake 20 minutes. Reduce oven temperature to 375°F and bake 30 minutes more. Check edges for browning and, if necessary, cover them with foil or a pie shield to keep them from burning. Bake 10 minutes more until filling is bubbling around the edges or beneath any decorative vents and perhaps dripping onto parchment. Remove pie from oven and cool completely before slicing, so that filling thickens. Store any leftover pie, lightly covered, at room temperature for several days. Freeze for longer storage. 

Pear and Brown Butter Tarte Tatin (get the recipe at 805living.com); Apple-Cranberry Pie

NOVEMBER 2018 / 805LIVING.COM

Kindness for the Ages

A little help can go a long way at any stage of life. BY JOAN TAPPER

The Central Coast is rich in nonprofit groups that embrace every segment of our society. This year weâ&#x20AC;&#x2122;re honored to salute organizations that focus on different age groups, from toddlers to seniors, with a shout-out to those who care for our four-legged family members. We hope youâ&#x20AC;&#x2122;ll be as inspired as we are.

NOVEMBER 2018 / 805LIVING.COM

CRUCIAL PRESCHOOL AID

Storyteller Children’s Center Santa Barbara, storytellercenter.org

ISTOCK.COM/STOCK PLANETS

Executive director Donna Barranco Fisher discusses this organization’s efforts to help toddlers in need. What does your organization do? We’re not day care; we’re a preschool with a social-emotional curriculum individually designed by a teacher and a therapist working in tandem. These children have had trauma in their lives and demonstrate extremely challenging behaviors. It’s hard for them to learn anything. The idea is to provide a therapeutic educational setting where we prepare children to be kindergarten ready. What was the impetus for its creation? Thirty years ago our founder, Kenny Slaught, noticed people congregating every day on a

street corner with their children. They’d fallen on hard times and wanted to have jobs but had no place for their children to go. Initially, we held classes in a parking lot with portable fences and got volunteers to watch the children. The program grew exponentially, first to a church basement, then to a homelike school environment in a refitted house. Now we have two sites, one on upper State Street and one on upper De la Vina Street. How old are the children? We include children from 18 months old through age 5. The parent or guardian has to agree to work or be in school full time, and the family income must be under the federal poverty-guideline level—$25,100 for a family of four. What are some successes the center has enjoyed? We have partnered with CALM (Child Abuse Listening Mediation) on developing reflective

practice, which is a therapeutic approach to dealing with homelessness in children. We started that 10 years ago, and it’s been adopted by both the Santa Barbara and Goleta school districts. We’ve always been a leader in early childhood education. What are the challenges? Funding! We’re open Monday through Friday and provide breakfast, lunch, a snack, clothing, free medical, dental, and vision care as well as therapeutic support for the family. It costs $15,000 per year to sponsor a child. Our highest expenditure is for our teachers, who work as case managers. We pay for them to further their education, and it’s expensive to go to school. How can 805 Living readers help? Our fundraising gala took place at the end of October, but donations are always gratefully accepted. We also welcome visitors and tours to the site with advance notice. NOVEMBER 2018 / 805LIVING.COM

CAN-DO TWEENS

100 Girls Who Care Conejo Valley Thousand Oaks, 100girlswhocare.com Stella Chudleigh, age 12, tells about starting a young women’s group to aid local charities. Why start this group? I was inspired by 100 Women Who Care Conejo Valley [the parent organization for adults], as my mom and grandma are members. I thought girls in our community would benefit from opportunities to make friends, learn about local charities, and gain public-speaking experience. How does it work? I just started this group and our first meeting is coming up in early November. We will meet quarterly. Each member can nominate a local charity. At the meeting three of the charities are drawn from a bowl, and the members who nominated them each have five minutes to present information about them. The group then votes on one and the winning charity will receive all of the donation money from that meeting. If we hit our goal of 100 girls in our group, and we ask each girl to bring $15 to each meeting, a local charity will get $1,500. What’s the target age for group members? Ages 10 to 15. Since girls will be bringing and donating money they have earned themselves, it is important that they are old enough to be able to do that and really understand the process of nominating and voting on a local charity to receive the donation. What has made launching this group rewarding? We have only just gotten started, but I think it is very cool that we will be the only girls-only 100 group in the area. There are very few kids groups in the U.S. I have also never built a website or designed a logo before, and I got to do that, with just a little help from my parents. What challenges do you foresee? I know how busy kids are with sports, homework, family, and friends. I am trying really hard to get the word out, telling friends and hoping they spread the word.

GARY MOSS

What can 805 Living readers do to help? If readers know girls in our age range, I hope they will share this group with them so they can be part of it. The more members we have, the more money a local charity will receive and the bigger impact we will all make.

NOVEMBER 2018 / 805LIVING.COM

center in Santa Barbara. The Daniel Bryant Youth and Family Center is the result of these efforts. What are some of the council’s successes? Our Teen Court program, the oldest program of its kind in the state, is a juvenile justice diversion program for early teen offenders through which youth, accompanied by their parents, go in front of an adult judge and a jury of teen peers, who create unique and restorative sentences, rather than the traditional juvenile justice or school disciplinary process. Our Teen Court program was one of 12 youth courts in the country selected to receive federal funding for our pioneering efforts. What are the challenges? One of our challenges is providing more family-focused treatment services for teens and engaging more parents in the treatment process. We are actively seeking funding to expand our family-focused treatment services with new, researchbased programming. What can 805 Living readers do to help? Spread the word. Let parents and teens know about our services. Volunteer. We can use volunteers to help with our fundraising events or volunteer in our Teen Court program. Help us fund staff training for a new program. We are looking for funding to train our clinical staff to become certified as multidimensional family therapists.

WATCHING OUT FOR TEENS

Council on Alcoholism and Drug Abuse (CADA) and its Daniel Bryant Youth and Family Center Santa Barbara, cadasb.org

FROM TOP: ISTOCK.COM/STEVE DEBENPORT; ISTOCK.COM/MARTIN-DM

Jill Frandsen, director of the Daniel Bryant Youth and Family Center under the CADA umbrella, highlights some of the organization’s activities. What do CADA and the Daniel Bryant Youth and Family Center do? The Council on Alcoholism and Drug Abuse provides schoolbased counselors at the high schools in Santa Barbara, as well as schools in Lompoc and Santa Maria, that provide confidential, on-campus counseling for teens experiencing problems with alcohol, drugs, or concurrent mental-health issues. The Daniel Bryant Youth and Family Center is a place where teens and their families can seek help with substance abuse and mental health issues, all under one roof. What is the story behind the two? On March 31, 1949, a group of Santa Barbara citizens met to discuss what would become the Santa Barbara Committee on Alcoholism, which was later renamed the Council on Alcoholism and Drug Abuse. The goal of the organization is to educate the public and alleviate the feelings and attitudes of hopelessness and ignorance, as well as the stigma associated with alcoholism. In 2000, local businessman Bob Bryant, who had lost his son Danny to a drug overdose, began a fundraising effort called Summit for Danny (summitfordanny.org) to create an adolescent treatment

HELP FOR THE WHOLE FAMILY Interface Children & Family Services Ventura County, icfs.org Executive director Erik Sternad talks about responding to families in crisis. What does your organization do? Interface is a 24/7 safety net for families, providing a number of prevention and early intervention programs that are aimed at strengthening families and keeping them intact. Interface has six locations and 24 programs that serve children, teens, adults, and families who are typically low-income and threatened by poverty, domestic

violence, incarceration, human trafﬁcking, homelessness, child abuse, neglect, and abandonment. Why was Interface founded? Interface Children & Family Services began in 1973 as a collaboration between Conejo Valley educators, law enforcement, the faith community, and parents focused on struggling youth and families in crisis. It offered family counseling, community education, and innovative > NOVEMBER 2018 / 805LIVING.COM

cool homes, a solution that placed troubled teens with neighborhood families for a cooling off period. What are some of the organization’s successes? We remain at the forefront of addressing the unacceptably high rates of domestic violence in our region. Thirty-five years ago, we opened the first domestic violence shelter in our region. Last year we opened the first human trafficking shelter for adults in our county. We’ve trained nearly 700 local healthcare professionals in how to screen and recognize the first signs of domestic violence and sex trafficking. In 2014 we opened our county’s first local runaway and homeless youth shelter. Interface also opened the first 2-1-1 information and referral program in California in 2005 and now answers 250,000 calls annually across 19 counties. What are the challenges? Helping the community and others to see the value of funding intervention and early intervention programs rather than waiting for serious issues to overwhelm individuals and families. For only $20 per child or youth, an Interface educator can head off a lifetime of trauma stemming from sexual abuse or the start of generational violence within a family. What can 805 Living readers do to help? Readers can assist by remembering Interface is free and available 24 hours a day as a family resource and safety net by calling 2-1-1, texting your zip code to 898211, or going to icfs. org. They can also make a cash gift to the What If? Fund or donate gift cards of any amount.

NOVEMBER 2018 / 805LIVING.COM

SUPPORT FOR SENIORS

Alzheimer’s Association, California Central Coast Chapter Ventura, Santa Barbara, and San Luis Obispo Counties, alz.org/cacentralcoast CEO Rhonda Spiegel stresses the importance of education and proper care when it comes to this disease. Why was this chapter opened? It was founded in December 1983 to provide local families much-needed information and Alzheimer’s care and support. Like our national organization, we strive to eliminate Alzheimer’s disease through the

advancement of research, to provide and enhance care and support for all affected, and to reduce the risk of dementia through the promotion of brain health. What activities are targeted toward seniors? All of our care and support programs: support groups, education for caregivers and professionals, family care consultations, Community Voices Education, and information and referrals. What else does the organization do? The Alzheimer’s Women’s Initiative—a collection of volunteer-led community groups in Ventura, Santa Barbara, and San Luis Obispo counties—aims to educate families, associates, and neighbors on the economic impact of Alzheimer’s, honor those who care for people affected by Alzheimer’s, expand the resources available to help families, and advocate for more federal research dollars. The Alzheimer’s Comedy Initiative is a volunteerled community group started this year, based in Ventura County, that produces a professional comedy show, There’s Nothing Funny About Alzheimer’s, Except this Show.

What are the challenges? It’s difficult to reach all of the families in need in the tri-counties area, and maintaining sufficient resources to provide all of the needed services is a challenge. What can 805 Living readers do to help? Volunteer! We offer a wide range of opportunities—from helping with a special event to serving as a support group facilitator. If you are interested, please contact Katelyn Reeves at kreeves@alz.org or 805-892-4259 ext. 103. Or sponsor a special project or a major event. You can also participate in special events such as Walk to End Alzheimer’s, The Longest Day, the Alzheimer’s Women’s Initiative Your Brain Matters Luncheon, A Swing to Remember Golf Tournament, and the Alzheimer’s Association Professional Education Conference. Above all, help raise awareness for Alzheimer’s disease in your community.

FENDING FOR ANIMALS Paw Works

Camarillo, pawworks.org Co-founders Christina Morgan and Chad Atkins describe what this group does to help abandoned shelter animals in need. When was the organization started and why? Paw Works was formed in 2014 to help Ventura County achieve no-kill status, a goal accomplished within the first month of operation. What else does Paw Works do? We strive to raise awareness for the critical need to spay and neuter our pets to help reduce animals being euthanized in shelters. Our Child Pet Ambassador Program allows kids 6 to 15 to volunteer at our adoption centers and events and also focuses on proper animal care. Our Sleepover Sundays allow families to take home dogs they are interested in adopting on a foster agreement. Additionally, we have a new Pupventure program, through which we allow fosters and volunteers to take dogs home that have been with us for a while. The dogs get a break from rescue life, and we also get to learn so much more about them. What successes has the organization enjoyed? Making Ventura County no-kill in our first 30 days was a huge success and inspires us to work

toward the same status for other counties here in Southern California and eventually statewide. Also, having originally launched as a 100-percent foster-based agency in 2014, Paw Works now has a boarding facility of its own. We have rescued over 4,000 animals to date and continue to grow as an organization. What are the challenges? Paw Works’ biggest challenge is a need for critical financial assistance. We are grateful to have tremendous support in donations from our community and regularly host successful fundraising events, but there is a consistent need for larger contributions. What can 805 Living readers do to help? Paw Works always needs financial assistance, and we are also grateful for help in our adoption centers. We hold orientations in Thousand Oaks every first and third Tuesday of the month at 6 p.m. Additionally, readers can assist us in getting crucial supplies for our animals and facility by looking at our Amazon wish list (amazon.com/gp/registry/ wishlist/39SY80HOXOJQP) and making a purchase. And we always appreciate more followers on our social media channels, which help us raise more awareness and funds. 

NOVEMBER 2018 / 805LIVING.COM

Taste FOOD / WINE / DINING OUT

Sage Advice THIS HERB’S WARM, COMPLEX FLAVOR IS A WISE ADDITION TO MANY SEASONAL DISHES.

s a college student in New York, I couldn’t make it home for Thanksgiving on the Central Coast. Instead, I enjoyed the generous hospitality of my friends’ families and the crisp eastern weather. But if I’m perfectly honest? All I wanted was my own family, our outdoor Thanksgiving table, and a golden California afternoon. One year, I managed to surprise my parents by flying home for the holiday. As I exited the plane at Santa Barbara Airport, I drank in a lungful of coastal air: It smelled of wild sage and ocean spray. It smelled of home. Salvia apiana is the white, fuzzy sage found in native scrub throughout the area, but any time I cook with culinary sage (salvia officinalis), its pungent HAZELNUT SAGE COOKIES DIPPED IN SALTED CACAO GANACHE Santa Barbara baker Lori Stern has always loved plants and the outdoors, but it wasn’t until she enrolled in a class on edible and medicinal plants while simultaneously working as a pastry chef that she got the idea to combine botanicals and pastries to develop her now-signature baking style. These nutty, herbal cookies are vegan, gluten-free, and free of refined sugar, making them a somewhat virtuous dessert after a long day’s feast. To ensure that the ganache ingredients integrate for a smooth texture (especially in a cold room), Stern suggests placing them in a heatproof bowl on a preheated oven-stovetop or over a pot of steaming water while whisking. Makes approximately 25 cookies COOKIES 1¼ cup blanched almond flour ½ cup chopped hazelnuts 1 tablespoon chopped fresh sage ¼ teaspoon salt ¼ teaspoon baking soda ¼ cup grape-seed oil

NOVEMBER 2018 / 805LIVING.COM

aroma triggers my memory of that moment. It also reminds me that the word “sage” also describes a wise, esteemed person; not one who gains smarts from books or classes, but one who pays attention to life’s lessons and takes them deeply to heart. Here, three Central Coast chefs share a recipe featuring sage: a decadent sage-hazelnut cookie comes from Santa Barbara baker Lori Stern (loriastern.com); a Southern-style savory bread pudding from Aleta Parrish of Choux Choux Events (chouxchouxevents. com) in Malibu; and a classic pumpkin ravioli with butter and sage sauce from the chefs at Olio e Limone Ristorante (oliocucina.com) in Santa Barbara. Here’s to wisdom this season, to golden California afternoons, and to sharing them with the ones we love most.

2½ tablespoons raw honey or maple syrup ½ tablespoon vanilla extract 25 dried sage leaves SALTED CACAO GANACHE ¾ cup maple syrup ¾ cup raw cacao powder ⅓ cup coconut oil 1 tablespoon vanilla extract ½ teaspoon salt To make cookies: In a large bowl, mix together almond flour, hazelnuts, sage, salt, and baking soda. Make a well in the center of the ingredients and add oil, honey or syrup, and vanilla. Stir until dough forms a ball. Place dough between two parchment sheets, pat it down, and roll out into a ⅓-inch-thick rectangle. Place in freezer until very cold and firm, about 30 minutes. Remove dough from freezer and transfer to a countertop. Using a cookie cutter or the rim of a glass, cut cookies into desired shapes. Place cookies on rimmed baking sheet or flexible pastry mat and freeze overnight. Preheat oven to 350°F and line a baking

sheet with parchment. Place frozen cookies on parchment-lined sheet and bake about 8 minutes or until golden brown. Cool while preparing ganache. To make ganache: Heat a pan of water until water is hot and steaming. Place a heatproof bowl over it and combine all ingredients in the bowl, mixing until completely combined and smooth. On a countertop, set a rack over a baking sheet. Dip each cookie partway into the ganache and place cookies on a rack over baking sheet. While ganache is still wet, push one sage leaf into it. Enjoy cookies immediately or place in the freezer for 5 minutes to harden ganache before serving.

SAGE CHICKEN BRIOCHE PUDDING “Growing up on the Gulf Coast of Mississippi, my family used to make Chicken ’n’ Dressin’, as we called it,” says caterer and event designer Aleta Parrish of Choux Choux events in Malibu. Instead of using canned cream of mushroom and cream of celery soups, Parrish opts for a fresh mushroom sauce, cream, homemade stock, and pillowy brioche for her modernized pudding. Sage, she notes, is “the queen” of >

By Jaime Lewis

Taste Food this dish, making an appearance in the chicken stock (via the poultry seasoning) and in the mushroom sauce and fried for the garnish. Serves 6 as a main; 8 as a side dish CHICKEN AND STOCK 1 small whole chicken, about 2½ pounds 4 stalks celery, cut into large pieces 1 carrot, chopped 1 yellow onion, chopped 1 tablespoon poultry seasoning 1 tablespoon salt ½ tablespoon pepper Water MUSHROOM SAUCE 3 tablespoons unsalted butter ½ cup peeled, chopped yellow onion 4 garlic cloves peeled, chopped 8 ounces cremini mushrooms, sliced 3 tablespoons all-purpose flour 1 tablespoon poultry seasoning 1 tablespoon dried sage 1 cup heavy whipping cream 1 teaspoon salt ½ teaspoon pepper BRIOCHE PUDDING Nonstick cooking spray 8 cups brioche, cut or torn into 2-inch pieces ½ cup canned roasted red peppers, drained, diced 4 eggs, beaten GARNISH ¼ cup vegetable oil 12 fresh sage leaves 1 jalapeño, thinly sliced (optional) To cook chicken and stock: In a large stockpot set over high heat, add whole chicken, celery, carrot, onion, poultry seasoning, salt, pepper, and enough water to cover ingredients. Bring to a boil and reduce to a simmer until chicken is fully cooked, about 30 to 40 minutes. Transfer chicken to a cutting board and set aside to cool. Strain stock through a sieve set over a large bowl and discard solids. Set stock aside. To make mushroom sauce: Melt butter in a sauté pan over low heat. Add onion and garlic and sauté over medium-high heat for about 1 minute. Add mushrooms and sauté, stirring occasionally, for 5 minutes. Sprinkle flour over mushroom mixture and stir to combine. Add poultry seasoning, sage, and 2½ cups reserved chicken stock (save remaining stock for another use) and cook for 3 minutes. Add cream and allow mixture to thicken for 1 minute, then add salt and pepper. Remove from heat. To make brioche pudding: Preheat oven to 350°F and coat a 13x9-inch baking dish with nonstick cooking spray. Cut reserved chicken

NOVEMBER 2018 / 805LIVING.COM

into 2-inch-thick pieces. Place brioche in a large bowl. Add chicken and chopped red peppers and gently stir to combine. Transfer to baking dish and slowly pour eggs over the mixture. Cover with foil, and bake for about 30 minutes. Remove foil and continue baking until eggs are set and top is golden brown, about 30 minutes more. Remove from oven and let rest at least 10 minutes before serving. To prepare garnish: Pour oil into a small saucepan or skillet and bring to frying temperature, about 365°F. Place sage leaves in oil, about 4 at a time, and fry for 30 seconds on one side until leaves are crisp. Using tongs, turn over leaves and fry for another 30 seconds, then carefully transfer to paper towels to drain. Continue frying remaining sage. Scatter jalapeño slices over top of baked pudding, if desired. Top with fried sage leaves. Serve using a large serving spoon or spatula.

WINTER SQUASH RAVIOLI WITH BUTTER AND SAGE SAUCE The combination of pumpkin or squash with butter and sage has its spiritual home in northern Italy, where the flavors blur the line between sweet and savory. Proprietors of Santa Barbara’s Olio e Limone Ristorante, Olio Crudo Bar, and Olio Pizzeria, Elaine Andersen Morello and executive chef Alberto Morello walk that line with this dish, one of their signature raviolis, in which crumbled amaretti cookies top the finished pasta. For another of Morello’s sage–enhanced creations, visit Olio Pizzeria this November and December to try Pizza con Zucca, the dish the restaurant is serving to participate in this year’s 805 Living’s Dishing It Out for Charity challenge (see page 57). Serves 4 FILLING 1¼ pounds fresh pumpkin or butternut squash ½ teaspoon nutmeg, freshly ground 2 ounces amaretti cookies, crumbled 1¼ cups Parmigiano-Reggiano cheese, grated 1 pound fresh ricotta cheese Sea salt and white pepper to taste FRESH RAVIOLI 1½ cups finely ground semolina flour 1½ cups all-purpose flour, plus extra for rolling out pasta 4 large eggs 2 teaspoons Italian tomato paste, if desired for color Pinch of sea salt ½ teaspoon extra-virgin olive oil 1 large egg, beaten SAGE CREAM SAUCE ¼ cup unsalted butter, softened

8 fresh sage leaves 1 cup heavy whipping cream Sea salt, to taste GARNISH Amaretti cookies, crumbled Grana Padano cheese, grated To make filling: Preheat oven to 400°F. Cut the pumpkin or squash into large slices, remove seeds and fibers, and bake until soft on a rimmed baking sheet, about 30 minutes. Remove from oven and cool. Remove rind from flesh and transfer flesh to a kitchen towel or cheesecloth. Place towel with pumpkin or squash into a colander and allow it to drain, about 10 minutes. Sprinkle with nutmeg. In a large bowl, combine crumbled cookies with cheeses. Add pumpkin or squash, salt, and white pepper, stirring until combined and smooth. Refrigerate filling at least one hour or up to overnight. To make fresh ravioli: In a food processor, combine flours, 4 eggs, tomato paste, if desired, salt, and oil and pulse until mixture forms a ball of dough. Transfer from food processor to a lightly floured surface, and knead for about 10 minutes until dough is smooth and elastic. Roll into a smooth ball and let rest at least 1 hour at room temperature or up to 1 day in the refrigerator. If refrigerated, let dough stand at room temperature for at least 1 hour before rolling and shaping. Using a pasta roller or rolling pin, roll out dough into two sheets, each about ⅛-inch thick, dusting with flour as needed to prevent dough from sticking to surface or rolling pin. Place about 1 teaspoon of filling at regular intervals about 3 inches apart on one pasta sheet, brushing spaces around filling with beaten egg. Cover with second sheet of dough. Using fingers, press down between each mound of filling, then use cutter or an inverted glass to cut into 3- to 4-inch circles, sealing ravioli edges with fingers. To make sauce: In a medium-size saucepan, melt butter over medium heat until gently sizzling. Lay sage leaves in pan and toast for about 1 minute. While stirring, add heavy cream and salt to taste. Simmer for about 2 minutes. Remove saucepan from heat and set aside. To cook ravioli: Bring a large pot of generously salted water to a rolling boil. Add ravioli, cooking until it rises to the surface, about 6 minutes. Taste to see if properly al dente. When al dente, drain, reserving about 2 cups of cooking water. Transfer ravioli to saucepan with sage cream sauce and gently toss to coat. Add small amount of reserved cooking water as needed to thin sauce. To serve, warm large, flat dinner plates in oven. Place warm ravioli on warmed plates. Sprinkle with crumbled amaretti cookies and grated Grana Padano cheese; serve immediately. 

Every hero has a story. With tremendous pride, Belmont Village celebrates the service and sacrifice of our resident veterans through American Heroes galleries nationwide. Featuring stunning portraiture and gripping narrative, the galleries depict the unique wartime experiences that forever solidified Belmont Village veterans as heroes of their generation.

Always on our minds. Forever in our hearts.

THOUSAND OAKS

Distinctive Residential Settings | Chef-Prepared Dining and Bistro Premier Health and Wellness Programs | Award-Winning Memory Care Professionally Supervised Therapy and Rehabilitation Services

“My father never really shared much about his military service, until he saw his portrait hanging on the wall.” - Voices of Belmont Village

The Community Built for Life.® THOUSAND OAKS | 805-496-9301 NOW OPEN CALABASAS | 818-222-2600

805Living_heroes_2018.indd 1

9/26/18 12:06 PM

Taste Wine By David Gadd

Benevolent Bottles 805 VINTNERS GIVE BACK WITH SPECIAL RELEASES.

NOVEMBER 2018 / 805LIVING.COM

GRASSINI: SILAS FALLSTICH

s we enter the season of thankfulness and charitable giving, wine lovers will do well—and do good—to seek out wines that have a purpose beyond being merely delicious. The following selections not only have an 805 connection but also a charitable component—a portion of the proceeds from sales goes to a worthy charity or cause. Each year at Laetitia Vineyard & Winery’s sister label, Nadia (nadiawines.com), head winemaker Eric Hickey crafts a special fourvariety blend called Quattro to benefit two local charities. A blend of tempranillo from the Laetitia estate and cabernet sauvignon, grenache, and petite sirah from Santa Barbara Highlands Vineyard, the Nadia 2014 Quattro ($35) raised $19,448 for SLO Foodbank and Jack’s Helping Hand, which provides community programs that meet the unique challenges of children with cancer or special needs. Who can resist animal causes? Santa Maria’s Presqu’ile Winery (presquilewine.com) produces its Rescue Wine collection annually to benefit the Santa Maria Valley Humane Society. Each year, a spokesdog and spokescat are selected to adorn the chardonnay and pinot noir bottles, respectively. Pit bull Sophie gives her name to the irresistible Presqu’ile 2015 Sophie Chardonnay ($24), while Siamese cat Ashley urges you to try her purring Presqu’ile 2015 Ashley Pinot Noir ($28).

These selections have an 805 connection and a charitable component—a portion of the proceeds from sales goes to a worthy cause. All the wines from the brand-new label One Stone Cellars (onestonecellars.com), co-created by Amanda WittstromHiggins, vice president of operations, and the team at Ancient Peaks Winery in Paso Robles, benefit Dream Big Darling, a nonprofit organization founded by Wittstrom-Higgins to aid aspiring women in the wine and spirits industry. One Stone 2016 Cabernet Sauvignon ($18) is an elegant beauty with plenty of Paso power. Audrey Jackson, a young artist with deep roots in Paso Robles wine country, designed the captivating label. NBA legend Charles Barkley discovered wine only after retiring from basketball, but Sir Charles is making up for lost time with CB Vineyards, his own label created in partnership with Broken Earth Winery (brokenearthwinery.com) in Paso Robles. All proceeds go to charities that Barkley has long supported. The dusky, oak- and chocolate-laced CB Vineyards 2014 The Analyst ($150) is a blend of petite sirah, petit verdot, and merlot; the name refers to the athlete’s latest gig as a sports analyst on TNT’s Inside the NBA. Charity-driven label OneHope (onehopewine.com) has made more than $3 million in donations to global health care, forever homes for shelter animals, meals for children, life-changing vaccines, and other causes. The spicy OneHope Edna Valley Reserve Pinot Noir ($35) supports heart disease education while the fruit-forward San Luis Obispo Reserve Pinot Noir ($30) supports WildAid, an environmental organization focused on reducing the demand for wildlife products. Explosive Ordnance Disposal (EOD), the disarming and disposal of bombs, is one of the most dangerous occupations in the military. Former Navy EOD tech Leon Tackitt of San Miguel’s Tackitt Family Vineyards (tackittfamilyvineyards. com) created EOD Cellars as a one-time fundraiser of 10 cases, but the wines proved so popular that EOD is now a fullfledged brand of its own. The proceeds from sales, including the EOD Cellars 2015 The Keeper ($32), a jammy petite sirah, benefit the EOD Warrior Foundation. The labels feature the official EOD crest. J. Lohr Vineyards & Wines ( jlohr.com) founder and Central Coast winemaking pioneer Jerry Lohr’s wife, Carol, passed away 10 years ago of complications from breast cancer. Since then, the J. Lohr Carol’s Vineyard Cabernet Sauvignon ($60) has benefited the National Breast Cancer Foundation. The grapes are grown on J. Lohr’s 35-acre vineyard in St. Helena and vinified at its state-of-the-art red-wine winery in Paso Robles. Let’s not forget where wine comes from. Grassini Family Vineyards (grassinifamilyvineyards.com) recognizes that winemaking is farming, and that farming is hard work. A majority of the profits from the Grassini Equipo Red Blend ($35) goes to its vineyard workers.  NOVEMBER 2018 / 805LIVING.COM

Taste Dining Out By Victoria Woodard Harvey Photographs by Gary Moss

New Kid on the Block SET IN THE COMPANY OF SOME OF THE CITY’S MOST ENDURING EATERIES, SANTA BARBARA’S THE MIDDLE CHILD IS VYING FOR ITS SHARE OF ATTENTION.

owntown Santa Barbara’s new restaurant The Middle Child (themiddlechildsb.com) is what happens when an experienced chef like Taylor Melonuk creates a place where he and his peers would go, day or night, for inspired, seasonal dishes without having to make reservations or stop at home to change out of flip-flops. “The Santa Barbara lifestyle is relaxed and sunny,” says partner and general manager Ivo Peshev, a longtime friend of Melonuk’s who also has years of hospitality-industry experience. “We wanted a beer-garden feel with food that’s really, really good, in a place that reflects the lifestyle we have outside of work,” he says of their joint venture. The two-story, café-style venue is spacious and casual, with plenty of seating at indoor tables, picnic benches in the small outdoor patio, and stools at the beer and wine bar. A cheerful mural by Campbell Baker, an artist friend from Oregon, features local landmarks and fills the tallest wall of the loftlike space. Melonuk headed up the renovation of the site, which formerly housed Café Luck and Mousse Odile, among other restaurants. Two neighboring restaurants—The Palace Grill and Joe’s Café, now celebrating its 90th year—are among the city’s longest-standing dining establishments, a fact that Melonuk takes as inspiration. “That kind of history makes me up my game,” he says. His goal is to stand out in a unique way among them, like a middle child among imposing siblings. The name also refers to Santa Barbara’s geographic location between Northern and Southern California, the Central or “middle” Coast. In addition, Melonuk says, being situated midway between the Tuesday farmers’ market on State Street and the Saturday morning market at the corner of Santa Barbara and Cota streets is a key component to The Middle Child’s menu. “The guy >

NOVEMBER 2018 / 805LIVING.COM

Large windows fronting The Middle Child look out onto a downtown streetscape (above). Inside, ever-changing menus are handwritten on wall-mounted scrolls (top).

Owners Ivo Peshev and (in the apron) Taylor Melonuk present hearty dishes like fried chicken served atop coconut grits with honey dipping sauce and spicy chili (above) and a turkey leg with hot sauce and herb ranch dressing (below, left). Colorful wall art in the dining room (below) celebrates the restaurantâ&#x20AC;&#x2122;s location.

NOVEMBER 2018 / 805LIVING.COM

Taste Dining Out who sells the pluots is next to the guy selling tomatoes, and then watermelon is right there, and one, two, three, you have a dish,” he says, as if it’s really that easy. The opening menu features the bounty of early fall on the Central Coast, with salads of heirloom tomatoes, sliced pluots, and frisée in a watermelon vinaigrette; or peaches and fresh burrata cheese on a bed of arugula tossed with a sweet tea gastrique dressing and slices of pickled serrano chiles. Melonuk calls it a rendition of peaches and cream, and it’s a delicious homage to late summer. A variety of pizzas, perfect with a beer after hiking or biking, come with wild mushrooms, whole roasted garlic, and Taleggio cheese; fennel sausage, scallions, and crème; and cured salmon, red onion, mascarpone, egg, and crispy capers—a riff on bagels and lox. Chicken-salad, barbequed-salmon, and turkey-BLT-with-fried-egg sandwiches lure in the downtown work crowd and are reasonably priced, like all of the dishes here. Seasonal larger plates include buttermilk chicken, boneless and moist, fried in a crisp batter, served on a bed of coconut corn grits with sauces of sweet fermented honey or spicy chili on the side. Many of Melonuk’s dishes are the culmination of years preparing staff dinners at The Lark in the Funk Zone, where he worked as executive sous chef. A plate of tender white shrimp in lemongrassinfused white wine–garlic butter sauce is served with strips of sweet farmers’ market peppers and thick slices of grilled bread. You don’t have to be a surfer to enjoy the steaming bowl of Hope Ranch Mussels in curried coconut broth, although it’s

100

NOVEMBER 2018 / 805LIVING.COM

The casual spacious interior (above) welcomes guests with plenty of seating. A pizza (below) comes topped with wild mushrooms, Taleggio cheese, crème, and garlic.

a great dish for those taking off the chill after a morning at Hammond’s Beach or Rincon. Where Melonuk shows extreme confidence as well as a predilection for bold, balanced flavors is in the turkey leg, a unique dish that looks like a plated gift from Fred Flintstone. The huge Diestel Family Ranch turkey leg is the chef’s take on hot wings, seared then braised for 12 hours in a spicy sauce and served with celery leaf, a cooling house herb-ranch dressing, and pickled red onions. It’s not exactly Thanksgiving fare, but it is delicious, memorable, and meant to be shared. Like the food offerings, the beverage program is a carefully considered short list that changes with the season. Local favorites such as Consilience Wines syrah, Carr Vineyards & Winery sauvignon blanc, and Alma Rosa Winery pinot noir are available by the glass, with Grapefruit Hop Nosh IPA from Uinta Brewing Co. and North Coast Brewing Co. Scrimshaw pilsner-style beer available on tap. Expect to see more pinot noir and cabernets to accompany hearty root vegetable and winter squash dishes as the cooler seasons approach. “Being in the restaurant business is about a lot more than cooking food that you think people are going to like. It’s about being an integral part of the community,” says Melonuk, who, after 18 years of restaurant experience, is seizing the opportunity to do things his way. “We don’t want to be a big showy place, we just want to do things a little bit better. And the capper is that I am, in fact, a middle child.” 

The Guide W H E R E TO E AT N OW

Our aim is to inform you of restaurants with great food that you might not have experienced yet. The guide is arranged not by cuisine type, but by style of restaurant. “Fine Dining” choices have an elegant atmosphere and very professional service. Restaurants included under the “Foodie” heading are heralded for their wonderful chefdriven cuisine, regardless of atmosphere. “A Good Bet” listings are just that—solid, casual, and delicious. The “Fun, Fun, Fun” category brings you spots geared toward a good time. New listings will appear in The Guide in every issue. Please send any comments and suggestions to edit@805living.com. ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations

at many of the restaurants listed here through Open Table.

Fine Dining

These restaurants have a skilled kitchen team, a lovely dining room, and great service. UPDATE BELLA VISTA RESTAURANT IN FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA 1260 Channel Drive Santa Barbara, 805-969-2261 fourseasons.com/santabarbara/dining Californian and Italian; Entrées $19–45; Sunday Brunch $85 per person Great Views Named for its sweeping views of lawn, ocean, and sky, Bella Vista has an Italian bent thanks to executive chef Marco Fossati. He uses local fish and organic farmers’ market produce, handmade pastas, and herbs from the chef’s garden at the resort to create such dishes as Tajarin Carbonara di Mare, and jidori chicken with farrotto and smoked corn. Specials include table-side service of spaghetti with caciocavallo cheese and Tellicherry pepper. At the adjacent Ty Lounge, an extensive menu of Spanish tapas echoes the Hacienda-style décor featuring a fireplace, an ocean-view terrace, and hand-painted walls and ceilings. The wine list offers local and international labels. Happy hour Mondays through Thursdays from 4 p.m. to 6 p.m. includes specials on featured tapas ($5 to $9), draught beer and wine on tap ($4 to $6), and select cocktails ($7).

BELMOND EL ENCANTO 800 Alvarado Place Santa Barbara, 805-845-5800 belmond.com/el-encanto-santa-barbara Entrées $28–$48

Great Views, Romantic The luxe Belmond El Encanto hotel perches atop its seven-acre hilltop property with sweeping city and ocean views. Settle in on the spacious terrace or in the elegant dining room and linger over artfully presented California coastal cuisine crafted by executive chef Johan Denizot. Local ingredients shine, including herbs from the chef’s garden and cheese made from the milk of Ellie, the resort’s cow. The seasonal menu features appetizers such as halibut sashimi and mains like king crab leg in lobster-chili broth and classic New York steak with a choice of sides. The wine list includes Santa Barbara County gems and globetrotting

labels. Breakfast, lunch, and dinner are served daily, although Sunday lunch is replaced with a bottomless Bellini brunch. Afternoon tea (reservations highly recommended) is served Monday through Saturday. In-the-know locals and hotel guests take in the sunset, cocktail in hand, on the terrace.

UPDATE CA’ DARIO 37 E. Victoria St. Santa Barbara, 805-884-9419 cadario.net and 29 E. Victoria St. Santa Barbara, 805-884-9419 cadariopizza.net and 38 W. Victoria St. Santa Barbara and 250 Storke Road, Unit B Goleta, 805-884-9419 cadario-cucina-italiana.business.site Italian; Entrées $11–$30

The flagship of Dario Furlati’s growing restaurant empire sits at the corner of Victoria and Anacapa streets somewhat off the Santa Barbara tourist path but decidedly worth the walk. House-made pastas with Bolognese, or tomatoes with olives and capers, or with smoked salmon, peas, tomatoes, and cream are available here, along with terra-cotta baked chicken, roasted quails with porcini ragout sauce, and fish-of-the-day specials. Located just a few doors away, the cozy Ca’ Dario Pizzeria focuses on variations of the titular dish, plus salads, pastas and, at lunch, sandwiches. For faster fare, check out Ca’ Dario Pizzeria Veloce and Ca’ Dario Pasta Veloce, both found inside the Santa Barbara Public Market. And people of Goleta, take note: Ca’ Dario Cucina Italiana serves lunch and dinner in a Storke Plaza space decorated with dark woods and white tablecloths.

CELLO RISTORANTE & BAR 2700 Buena Vista Drive Paso Robles, 805-369-2503 allegrettovineyardresort.com/dining.aspx Mediterranean; Entrées $14–$38

Romantic Located at the luxurious Allegretto Vineyard Resort, Cello showcases the cuisine of executive chef Justin Picard, a veteran of kitchens in San Francisco and Aspen who has made two guest appearances at the James Beard House in New York. Look for local, seasonal ingredients (some grown on site) in his pastas, salads, flatbreads, steaks, and seafood. A serene covered patio near the substantial kitchen garden is a fine place for

From Elon Musk celebrating another successful SpaceX launch to local winemakers offering pop‑up tastings, you never know who you’ll see at Hangar 7 Lompoc (hangar7lompoc.com). The wineand-beer bar located in the city’s historic downtown serves woodfired pizzas and locally made libations in a setting inspired by nearby Vandenberg Air Force Base. Coming in for a landing? Be sure to check out the vintage flight-suit helmet autographed by Musk and a sign and a flip calendar behind the bar counting down the days until the next launch.

enjoying breakfast, lunch, small plates, or dinner outdoors. Cello also offers an extensive farm-to-bar cocktail menu and a wine list that includes several otherwise impossible-to-get bottles.

THE CHASE RESTAURANT AND LOUNGE 1012 State St. Santa Barbara, 805-965-4351 chasebarandgrill.com Italian; Entrées $16–$44

Romantic With the cozy upscale ambience of an old-fashioned supper club, The Chase Restaurant and Lounge has offered enduring Italian favorites along with American steaks, chops, and seafood, since 1979, proving that the classics never lose their appeal. Sparkling garlands of tiny white lights, white tablecloths, a marble-inlaid bar, tip-top service, and Frank Sinatra in the background set the scene for traditional, satisfying meals.

UPDATE FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 fourseasons.com/westlakevillage/dining Californian; Entrées $10–$24

Open during renovations to other dining spaces at the resort, The Art Gallery offers daily buffet-style breakfast and an à la carte menu of sushi, salads, pastas, sandwiches, and more for lunch and dinner. Located near the lobby, Stir is open daily from 6 a.m. with a grab-and-go menu of baked-on-site pastries and savory options to go with cold-brewed coffee, gelato, and other treats. With its fire pits and urban vibe, The Lookout is a sophisticated outdoor spot to start the evening with a cocktail and a small plate or two. The Tasting Room features California labels and a menu of wine-friendly nibbles. Valet parking is $10 with validation; self-parking is free for up to four hours with validation. NOVEMBER 2018 / 805LIVING.COM

101

The Dining Guide GIANNFRANCO’S TRATTORIA 666 Linden Ave. Carpinteria, 805-684-0720 Italian; Entrées $13–$28

We invest in the Central Coast.

THE GRILL ON THE ALLEY 120 E. Promenade Way Westlake Village, 805-418-1760 thegrill.com American; Entrées $11–$59

LOANS & LENDING

Saturday & Sunday Brunch Steaks and chops are legendary here and at the original Grill on the Alley in Beverly Hills, the ultimate power-lunch spot. At this location, whether out on the patio or in the dining room and bar, diners enjoy American comfort food with international flair. Sushi is available at lunch and dinner, and the menu’s friendly reminder that “any turf can surf” is an invitation to order jumbo prawns and other seafood with your filet mignon or dry-aged New York strip. Weekend brunch offers avocado toast, Niman Ranch slab bacon and eggs, and $15 bottomless mimosas and Bloody Marys. Happy hour is daily from 3 p.m. to 7 p.m., when you can make a meal of the specially priced lollipop chicken wings, spicy tuna rolls, and woodfired cheeseburger bites offered with cocktails, draft beers, and wines by the glass.

$912 Million

(Balances in 2017)

OUTREACH

IL CORTILE RISTORANTE 608 12th St. Paso Robles, 805-226-0300 ilcortileristorante.com Italian; Entrées $18–$34

482 Nonprofits

Il cortile is Italian for “the courtyard.” At this upscale restaurant at the edge of downtown Paso, the courtyard invites diners to breathe in beautiful evenings. A more intimate experience awaits inside, where diners find what the owners call contemporary Old World styling. Northern and Southern Italian dishes are the heart of executive chef and co-owner Santos MacDonal’s seasonal menu. Along with caldi (hot) and freddi (cold) antipasti, there is a section of the menu dedicated to mozzarella. Pasta, ravioli, and gnocchi have fresh, inspired flavors, hallmarks of being housemade. Secondi (main courses) cover beef, lamb, and seafood; osso bucco is particularly nice. The restaurant has a small bar area and a wine list that raises a glass to California’s Central Coast and Italy.

(Annually)

15 Best Bank Awards in the Last 6 Years

Z NE

VAL

W Y NE S LE

SANTA Y

25th

AWARDS

BEST OF THE VALLEY 2017 SINCE 1925

2013 – 2018

2014 – 2018

Great Patio The family of owners welcomes you here with open arms. In good weather, opt for a seat on the back patio with its garden setting. Some customers always start dinner with a glass of wine and the calamari appetizer, which comes with perfectly grilled baby squid and shrimp next to a crock of slightly spicy dipping sauce. It’s a great idea. Salads are also quite nice and take advantage of the local growers. The pastas are lightly sauced and there’s a daily fresh risotto. Meats include grass-fed free-range lamb chops and rib-eye steaks as well as farm-raised chicken. Giannfranco’s is open for lunch and dinner Wednesday through Monday.

2014 – 2017

2017 Bank of the Year Western Independent Bankers

LUCKY’S 1279 Coast Village Road Montecito, 805-565-7540 luckys-steakhouse.com Steak House; Entrées $16–$69

Saturday & Sunday Brunch Black-and-white portraits of stars like Elizabeth Taylor, Sammy Davis Jr., Andy Warhol, and Julia Child adorn the walls of this upscale steak house in Montecito. The plates and napkins are monogrammed, the patio is tented and heated for year-round enjoyment, and the bar opens an hour before dinner service begins. Steaks can be dressed with seven different sauces, there are eight versions of potato side dishes, and the onion rings should have their own Facebook Fan page.

MEDITERRANEO 32037 Agoura Road Westlake Village, 818-889-9105 med-rest.com Mediterranean; Entrées $11–$105 (to share)

Great View, Kid-Friendly (breakfast and lunch), Sunday Brunch Serving breakfast, lunch, and dinner daily, Mediterraneo provides plenty of dining options for locals and guests of the Westlake Village Inn, where it is located. Executive chef Lisa Biondi showcases local, seasonal ingredients in starters such as Kurobuta pork belly with crispy white polenta and apple agrodolce, Italy’s answer to sweet-and-sour sauce. Entrées include an array of flatbreads, swordfish with sautéed rapini, Niman Ranch double-cut pork chops and oven-roasted carrots with rosemary garlic potatoes, and an 18-ounce free-range veal chop Milanese. The à la carte Sunday brunch choices range from light to decadent. Happy hour, on weekdays from 4 p.m. to 7 p.m., features live music, a $5 menu, and thematic food-and-drink specials (think Mozzarella Mondays and Truffle Tuesdays). Worth a splurge: classic and craft cocktails filtered through the imagination of mixologist and food and beverage manager Jacopo Falleni. Patios offer views of the lake or vineyard; a private room is available for special events.

NEW THE MONARCH 1295 Coast Village Road Santa Barbara, 805-869-0789 themonarchmontecito.com Entrées $24–$54

Located within the historic Montecito Inn, The Monarch offers a unique dining experience with a sumptuous interior, a full bar, and an innovative menu inspired by old world–tradition. Co-owner and executive chef Phillip Frankland Lee offers composed dishes and shared plates showcasing Central Coast ingredients. Highlights include yellowtail crudo with fried capers and papaya confit, housemade pappardelle with lamb ragout, grilled whole chermoula-marinated spot prawns, and double-cut pork chop brined in brown sugar. The kitchen’s stone and brick wood-fired hearth calls for centuries-old cooking methods, such as heating bone marrow in a metal cone to sear local abalone à la flambadou; slow-roasting beef short ribs hung fireside and sliced to order; and baking simple, delicious breads by Margarita Kallas-Lee, co-owner and pastry chef.

MOQUECA BRAZILIAN 3550 S. Harbor Blvd., Suite 201 Oxnard, 805-204-0970 and 1610 E. Thousand Oaks Blvd., Suites I and J Thousand Oaks, 805-230-3585 moquecarestaurant.com Brazilian; Entrées $12–$74

Moqueca specializes in, and is named for, a Brazilian seafood stew typically made with onions, tomatoes, cilantro, and coconut milk and served in a handmade, black clay pot known as a capixaba. At dinner, you’ll need friends or a to-go container to help get to the bottom of small and large orders alike (variations include a vegetarian moqueca made with plantains and a particularly luxurious combination of lobster tails and large shrimp). At lunch, smaller moquequinhas are available along with prato feito, which is a combination plate of black beans, rice, and diner’s choice of fried plantains or yucca with fish, shrimp, chicken, or steak. Feijoada, a stew of black beans, ham hocks, pork ribs, linguica sausage, and bacon, is served only on Sundays. Beer, wine, and cocktails are available at both locations

MR. CHOW 3835 Cross Creek Road, Suite 18A Malibu, 310-456-7600 mrchow.com

Chinese; Family-style service $60–$80 per person; à la carte service available

Romantic Located in the Malibu Country Mart, this Mr. Chow location shares a menu and sense of showmanship with its famous older brother in Beverly Hills. (Both offer hand-pulled noodle demonstrations.) Décor is minimalist, putting the cuisine in sharp focus. Favorite dishes include honey-glazed prawns with walnuts, enlivened with dabs of spicy chili sauce from the small pots found on each table. A threecourse Beijing Duck dinner ($78 per person) is among the prix-fixe, family-style dining options, which tend to be less spendy than going à la carte. A small-bites menu is available in the bar, where the cocktails change with the seasons.

NEW NONNA 951 S. Westlake Blvd. #102 Westlake Village, 805-497-8482 nonna.restaurant Italian; Entrées $18–$45

Romantic, Great Patio A casually elegant dining room of distressed wood lit with unique light sculptures by artist Timothy J. Ferrie is a beautiful fit for Florence-born and -trained restaurateur Jacopo Falleni. The menu avoids the faddish, instead cutting a culinary swath through the Italian peninsula and islands with tradition-rich dishes that reflect Falleni’s Tuscan upbringing (gnudi with pomodoro sauce), executive chef Gianluca Maita’s Sicilian heritage (arancini), and pasta chef Pamela Ganci’s influences from Bologna (passatelli with peas). Service is engaging and professional, while Falleni himself fills the role of sommelier and designed signature cocktails for the full bar.

UPDATE OJAI VALLEY INN 905 Country Club Road Ojai, 805-646-1111 ojaivalleyinn.com Various cuisines Entrées $11–$60; Saturday Buffet Brunch $32; Sunday Bluegrass Brunch $55

The resort’s beautiful setting can be enjoyed by hotel guests and others who simply want to patronize the restaurants. As the fine-dining flagship, Olivella features California-Italian cuisine (see separate listing). Start the evening with small bites and cocktails in the Wallace Neff Heritage Bar, located in the resort’s original golf clubhouse and named for the architect who set the inn’s Spanish Revival tone. Other dining venues include the tranquil Spa Café in Spa Ojai, where light breakfast, fresh-pressed juices, and spa lunch are served inside or on the poolside terrace. The Oak is famous for its casual but attentive lunch service on a shaded patio overlooking the 10th hole of the resort’s golf course. It also serves breakfast and dinner and two styles of brunch: buffet on Saturdays from 8 a.m. to 1 p.m. and bottomless Champagne with live bluegrass music on Sundays from 9:30 a.m. to 2 p.m. Indigo Pool & Bar offers salads, sandwiches, and adult libations served poolside and in cabanas. The Pixie Café is located at the family-friendly Pixie Pool. Jimmy’s Pub offers a menu of salads, sandwiches, wood-fired pizzas, and entrées plus craft beers and cocktails. (It’s also one of the few restaurants in Ojai to stay open past 10 p.m. on weekends.) Next door, Libbey’s Market is the place to go for a quick sandwich and a scoop of McConnell’s Fine Ice Creams.

UPDATE TIERRA SUR RESTAURANT AT HERZOG WINE CELLARS 3201 Camino del Sol Oxnard, 805-983-1560 tierrasuratherzog.com New American Entrées $16–$144 (for 32-ounce rib eye for two), Buffet Brunch $65 Sunday Brunch

Tucked inside Herzog’s winery and tasting room, Tierra Sur specializes in wine-friendly meals made with careful attention to detail. Executive chef Gabe Garcia maintains a local, seasonal vibe at lunch and dinner. Marinated olives and lamb bacon are made in-house. Tapas feature Wagyu sliders and a Margherita pizza with basil-cashew cheese. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s wood-burning grill before it is served with fried kale and roasted potatoes. Desserts include frozen custards, vanillaspiced doughnuts, and a show-stopping Baked Alaska. Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may forget they’re at a kosher restaurant in an Oxnard industrial park. The restaurant is closed on Fridays and Saturdays in observance of the Sabbath. Sunday brunch from 11 a.m. to 2 p.m. is served buffet style, with carving and omelet stations and weekly specials inspired by ingredients from local farms.

TRA DI NOI RISTORANTE 3835 Cross Creek Road, Suite 8A Malibu, 310-456-0169 tradinoimalibu.com Italian Entrées $18–$36; market price for some seafood

Sunday Brunch Even though locals know what they want without opening a menu, the kitchen at this restaurant in the Malibu Country Mart can still impress the rest of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat. The well-curated wine list matches the food and offers prime selections for sipping on the patio.

Where does your bank invest? VOLUNTEERING

5,200 Hours (Annually)

DONATIONS

Foodie

Cuisine that shines regardless of décor, service, ambience, or even views. UPDATE AROHA NEW ZEALAND CUISINE & BAR 30990 Russell Ranch Road, Unit C Westlake Village, 805-405-5054 aroharestaurant.com New Zealand fare Entrées $28–$58, Five-course tasting menus, $120–$145 or $155–$180 with paired wines

Kid-Friendly, Romantic, Saturday and Sunday Brunch The spirit of aroha—a Maori word meaning love—is alive and well at this restaurant owned by husband and wife Gwithyen and Justine Thomas. She handles marketing and social media, and as executive chef and a native of Auckland, he oversees the menu of beautifully plated cuisine from New Zealand and the Pacific Rim. Some artisanal products are flown in thrice weekly. New Zealand Ora King salmon is served with smoked corn; lamb is paired with mint-grape salsa. (A separate children’s menu is available.) Saturday and Sunday brunch from 9 a.m. to 2:30 p.m. features breakfast and lunch items, such as ricotta pancakes and a venison sausage sandwich. Drinks include nonalcoholic sparklers, and beer, wine, and spirits from New Zealand. A bar menu featuring lump crab cakes with spiced avocado mousse, New Zealand game pie, and wild boar pappardelle is served Tuesdays through Sundays from 6:30 p.m. to 9 p.m. Happy hour runs from 4:30 p.m. to 6:30 p.m., when specials include $5 beers and wines by the glass, $8 cocktails, and dishes from $7 up.

$1.4 million (Annually)

Personal. Business. Nonprofit. Wealth.

montecito.bank

The Dining Guide BARBAREÑO 205 W. Canon Perdido St. Santa Barbara, 805-963-9591 barbareno.com Californian; Entrées $18–$29

This restaurant highlights ingredients from the Central Coast in menus that feature a few changes monthly. Head chef Justin Snyder focused on pastry in his previous culinary lives, evident from the carefully composed salads, tartares, and desserts that emerge from the kitchen. Recurring favorites include starters like avocado roulade made with hamachi crudo and coconut-oolong milk, and cheeky Eggamuffins featuring buttermilk blini stacked with Seascape cheese, speck, and shavings of salt-cured egg yolk. Hope Ranch Mussels with fennel and mustard broth and slow-cooked Wagyu tri tip are also available, along with an extensive inventory of local beers and a wine list that recently garnered a Wine Spectator award of excellence.

Gorgeous pastries? Check. Housemade pasta and gelato? Double check. More parking? Triple check. Thanks to its move last month to a remodeled former supermarket in the Tuscany Square Shopping Center, the Moorpark location of Carrara Pastries (carrarapastries.us) offers everything we already loved about the Italian bakery, café, and gelateria—and then some. The sleek surroundings at 144 W. Los Angeles Ave., Suite 107B, include patio and dining-room seating. Sweet!

THE BEAR AND STAR 2860 Grand Ave. Los Olivos, 805-686-1359 thebearandstar.com American; Entrées $15–$49

Saturday & Sunday Brunch Named for the motifs on the California and Texas state flags, this restaurant, located at the Fess Parker Wine Country Inn, sources much of its beef, poultry, and produce from the nearby 714-acre Parker family ranch. The wood-smoked traditions of both states are represented on what is referred to as a “refined ranch cuisine” menu by chef and partner John Cox. Dishes have included cured Wagyu carpaccio topped with shavings of cured egg yolk, stuffed local quail with molasses gastrique, grilled catfish with charred onion dressing, and, for dessert, a chess pie to make Cox’s Lone Star–state brethren proud. Brunch features an à la carte menu with specialty cocktails.

NEW BIBI JI 734 State Street Santa Barbara, 805-560-6845 bibijisb.com Indian, Australian, and American Street Food $10–$16, Grill $15–$25, Curries $10–$18, Chef’s Tasting $50 per person

Chef and restaurateur Jessi Singh partners with star sommelier and winemaker Rajat Parr to offer vibrant Indian fare and local and international wines and beers in this casual downtown bistro. Don’t miss

104

NOVEMBER 2018 / 805LIVING.COM

the gol gappa, surprising sweet-and-spicy flatbread balls flavored with mint, coriander, dates, and tamarind chutney or Singh’s signature dish, Mr. Tso’s Cauliflower, featuring the nutty florets tossed in a tangy chili sauce.

UPDATE THE BLUE OWL AT CANON PERDIDO 5 W. Canon Perdido Santa Barbara, 805-705-0991 theblueowlsb.com Asian-American; Entrées $9–$13

Late-Night Menu East meets West at this popular lunch-and-dinner spot, where a banh mi sandwich with oysterchili mayo is on the menu along with a Thai basil cheeseburger infused with green curry and topped with an egg. The café also offers a fried-rice bar with kimchi, pork, and poached eggs among the optional add-ons (vegan and gluten-free versions are available). Beverages include house-made herbed lemonade and local beer and wines on tap. The Blue Owl really lives up to its name on Fridays and Saturdays, when an ever-changing late-night menu of munchies-slaying dishes greets diners from 9 p.m. to 2:30 a.m.

BOB’S WELL BREAD BAKERY 550 Bell St. Los Alamos, 805-344-3000 bobswellbread.com European; Pastries and Breads $1.50–$20, Entrées $7–$13

Located in a refurbished 1920s-era service station with its original Douglas fir floors intact, this artisanal bakery is well worth a visit. For the best selection, arrive at 7 a.m. on Thursdays through Mondays, when the doors open and aromatic scones, bagels, kouign-amann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnished-crust breads follow soon after. Special daily breads include pain aux lardons (Saturdays and Sundays), and gluten-free Centennial Loaf (Mondays). The on-site café serves breakfast and lunch (think avocado toast tartine, croque monsieur sandwiches, and grilled bread with pâté and onion-bacon marmalade) until 3 p.m. Grab-and-go items for DIY picnics include ficelle sandwiches made with French ham, Emmentaler cheese, and house-made butter. Check the Facebook page for details about monthly meet-the-winemakers gatherings that include foodand-wine pairings.

BOTTLEST WINERY BAR & BISTRO 35 Industrial Way Buellton, 805-686-4742 bottlestbistro.com Californian Entrées $21–$33, Small Plates $13–$28

Located adjacent to Terravant Wine Company at the end of Industrial Way, Bottlest is inspired both by the neighborhood’s status as a foodie magnet and by the custom wine-blending and bottling program. Executive chef Owen Hanavan, formerly at Babareño in Santa Barbara, uses locally sourced meats, seafood, and produce in carefully composed small plates (bite-size lamb meatballs with mint, poached yellowtail with rice crackers) and entrées (16-spice pork shoulder, catch-of-the-day with creamy potatoes) served on dishes of varying shapes and sizes. Lunch and bar menus are more casual, focusing on salads, sandwiches, and pizzas. Local beers and creative cocktails are featured with 52 wines on tap for self-service using a card that tracks your choices. Most are from Terravant’s customcrush facility, visible through a window in the dining room. A few are library selections sourced from other wineries in the region, giving diners a chance to try rare, cellared wines by the glass.

EMBER RESTAURANT 1200 E. Grand Ave. Arroyo Grande, 805-474-7700 emberwoodfire.com California-Mediterranean; Small Plates $10–$17, Pizzas $18–$20, Entrées $23–$32

Named for the wood fires used to cook the restaurant’s seasonal and farm-fresh dishes, Ember is the project of executive chef Brian Collins, an Arroyo Grande native who shares skills he honed at Chez Panisse in Berkeley and Full of Life Flatbread in Los Alamos with his hometown. The menu, like the beer and wine list, is locally focused, changes monthly, and includes rustic specialties such as crispy kale and house-made fennel sausage pizza, Jidori chicken alongside a wedge of grilled polenta and farmers’ market veggies, and grilled rib eye served over roasted potatoes and topped with a decadent garlic confit and avocado chimichurri.

FARMER AND THE COOK 339 W. El Roblar Drive Ojai, 805-640-9608 farmerandcook.com Vegetarian; Entrées $6–$14

Kid-Friendly Steve Sprinkel is the farmer and wife Olivia Chase is the cook at this combination café, bakery, market, and community center in the Meiners Oaks area of the Ojai Valley. A soup-and-salad bar offers fresh, organic fare for those on the go. The daily menu of vegetarian Mexican dishes like Swiss chard enchiladas and huaraches topped with grilled veggies, Feta, and Jack cheeses, and salsa roja can be made vegan with the substitution of a house-made cashew “cheese.” Gluten-free and raw foods are also available. On Friday and Saturday nights, the weekend farm café menu features dishes inspired by what Chase has harvested from the couple’s farm less than 3 miles away.

UPDATE FINCH & FORK 31 W. Carrillo St. Santa Barbara, 805-879-9100 finchandforkrestaurant.com American; Entrées $22–$36

Weekend Brunch Located in the Kimpton Canary Hotel, the restaurant has its own entrance at Chapala and Carrillo streets. The vibe in the dining room is sophisticated but comfortable, words that also describe the locally sourced menu by executive chef Peter Cham, a Santa Barbara native. Creative starters, flatbread, salads, and entrées change with the seasons for lunch, dinner, and weekend brunch. The latter, served from 8 a.m. to 2:30 p.m. on Saturdays and Sundays, even has its own cocktail menu. The daily specials menu offers buttermilk fried chicken on Tuesdays and cioppino every Thursday. Happy hour from 4 p.m. to 7 p.m. on Mondays through Fridays includes drinks starting at $5 and snacks starting at $3. Go ahead and splurge on the $8 harissa buffalo wings, served with pickled celery and crumbled Point Reyes blue cheese.

FOREMOST WINE CO. 570 Higuera St., Suite 105 San Luis Obispo, 805-439-3410 foremostslo.com American, Eclectic Small Plates $9–Market Price; Entrées $22–$31 In the heart of San Luis Obispo, this combination restaurant, wine bar and lounge, and burrata bar offers a metro-rustic vibe and globe-trotting wine list. The menu by the culinary team of chefs Andrew Cross and Drew Vaughan pairs worldly flavors with ingredients sourced closed to home. Dishes include farro risotto with roasted vegetables, a crudo of the day featuring local fish or beef, and grilled petite tenderloin with mushroom–blue cheese bread pudding. The burrata bar serves several combos:

The Bee Keeper marries the creamy cheese with shards of chewy honeycomb and a seasonal fruit or vegetable. Happy hour on Tuesdays through Saturdays from 5 p.m. to 6:30 p.m. includes $5 by-the-glass wine specials, a $4 to $10 happy hour menu, and draft beers.

The Agoura Antique Mart A Vintage Marketplace

GRANADA BISTRO 1126 Morro St. San Luis Obispo, 805-544-9110 granadahotelandbistro.com Californian, French-Asian; Entrées $14–$29

Romantic, Sunday Brunch Connected to the 17-room Granada Hotel, the bistro is both intimate and big-city urban, combining exposed brick walls with velvet upholstery and an eclectic art collection. (Check out the sculptural “tree” on the patio.) Executive chef Kenny Bigwood’s seasonal menus start with creative small plates, sides, and cheese and charcuterie selections. Don’tmiss entrées include cherry cola–braised ribs at dinner, Cuban panini, and a chef’s selection bento box at lunch, and eggs Benedict made with corn bread, bacon, and chipotle hollandaise during Sunday brunch. The wine list focuses on small-production labels from around the world. Cocktails often include locally foraged ingredients like lavender, rosemary, and pink peppercorns.

NEW HELENA AVENUE BAKERY 131 Anacapa St., Suite C Santa Barbara, 805-880-3383 helenaavenuebakery.com Baked Goods, California-Eclectic Entrées $4–$14

This artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Les Marchands Wine Bar & Merchant, with which it shares a renovated 1920s-era warehouse space in Santa Barbara’s Funk Zone. The address says Anacapa Street, but walk in from Helena Avenue for the quickest access to Dart Coffee drinks and croissants, scones, cookies, and other pastries made with seasonal ingredients. Open daily, the bakery serves breakfast from 7 a.m. to 11 a.m., when don’tmiss items include Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. During lunch from 11 a.m. to 3 p.m., head chef Adam Shoebridge offers salads and sandwiches, plus specials like Nashville Hot Chicken served with house-made pickles. Grab-and-go items (think sandwiches, packaged chilled soups, and more) are available from 3 p.m. to 6 p.m. for impromptu picnics off-site or on the rustic patio. The latter is shared by the bakery and its neighbor, the Santa Barbara Wine Collective, which offers curated tasting flights and wines by the glass and bottle.

HOTEL CALIFORNIAN 36 State St. Santa Barbara, 805-882-0100 thehotelcalifornian.com/santa_barbara_ restaurants/ Eclectic; Entrées $31–$50

Built on the grounds of the original Hotel Californian less than a block from Stearns Wharf, Santa Barbara’s newest resort pays careful attention to all the luxurious details while retaining a casual yet elegant vibe. Its dining options are equally skilled. At Blackbird, dinner menus by executive chef Alexander La Motte showcase local ingredients in dishes inspired by the Mediterranean with some North African influences; the bar serves signature cocktails in addition to local brews on tap. (Fans of Alfred Hitchcock will get a kick out of his photo in the dining room.) Located in a separate building from Blackbird, Goat Tree is an order-at-the-counter café with its own patio and, in the dining room, windows with a view of the kitchen. It serves breakfast, lunch, and dinner, with grab-and-go options for impromptu picnics.

Competitive Pricing

Extensive Showroom

Over 30 years of experience you can trust

(805) 449 - 2840

www.AgouraSash.com Agoura Sash & Door, Inc.

NOVEMBER 2018 / 805LIVING.COM

105

The Dining Guide INDUSTRIAL EATS 181 Industrial Way Buellton, 805-688-8807 industrialeats.com New American; Entrées $6–$20

To find this destination restaurant on Buellton’s aptly named Industrial Way, drive past the Central Coast Water Authority office and look for a building painted with floating sausages, carrots, and wine glasses. At night, a neon “Eats” sign points to the front door. Inside, you’ll find imported cheeses, house-cured meats, and locally sourced dishes by New West Catering owner and executive chef Jeff Olsson, making his debut as restaurateur. Frequent changes to the menu are noted by pull-down rolls of butcher paper behind the deli counter. Wood-fire pizzas can be simple (rosemary with Parmesan) or adventurous (crispy pig’s ear salad with sriracha and an egg cracked on top). “Not Pizza” selections include veal sweetbreads with arugula and a beef tongue pastrami Reuben. Press Gang Cellars is among the local labels with wines on tap.

LA COSECHA MODERN COCINA 450 E. Harbor Blvd. Ventura, 805-652-5151 lacosecharestaurant.com Mexican; Entrées $13–$23

Located inside the Crowne Plaza Ventura Beach hotel, this casually upscale restaurant is named for “the harvest” in Spanish. The menu by executive chef Luis Martinez, a native of Jalisco, marries authentic Mexican flavors with contemporary cooking techniques and locally grown produce. Shareable plates include shrimp and octopus ceviche as well as barbacoa beef taquitos with avocado-tomatillo salsa. House specialties include chicken tinga enchiladas and grilled salmon marinated in orange and achiote and served with tequila butter. Thematic specials are available throughout the week: On Margarita Mondays, the featured drink is $6.

Already known for its local, seasonal approach to lunch and dinner, Tierra Sur at Herzog Wine Cellars (tierrasuratherzog.com) in Oxnard joins the Sunday brunch bunch. Buffet-style service from 11 a.m. to 2 p.m. includes carving and omelet stations, plus whatever executive chef Gabe Garcia has up his sleeve after checking in with area farmers each week. Brunch is $65 for adults—which includes bottomless mimosas— and $35 for kids ages 5 to 12; for reservations call 805-983-1560.

UPDATE THE LARK 131 Anacapa St. Santa Barbara, 805-284-0370 thelarksb.com New American; Entrées $18–$42

Santa Barbara’s Funk Zone takes flight with The Lark, named for the Pullman train that once made overnight runs between Los Angeles and San Francisco. The past is present in the restaurant’s setting, a former fish market remodeled to include

106

NOVEMBER 2018 / 805LIVING.COM

exposed brick walls, subway tile, communal tables, and private booths fashioned from church pews. As culinary conductor, executive chef Jason Paluska oversees a thoroughly modern menu that highlights local ingredients. West Coast oysters with Goleta caviar lime are popular starters to shared plates of roasted chicken with green peppercorn gastrique, depending on the season. Craft brews, wines by the glass, cocktails, and mocktails extend the artisanal spirit into the bar. Desserts by pastry chef Joey Vega include warm Meyer lemon fritters with slow-cooked blueberries and lemon thyme.

UPDATE LES MARCHANDS RESTAURANT & MERCHANT 131 Anacapa St., Suite B Santa Barbara, 805-284-0380 lesmarchandswine.com European; Small Plates $5–$15; Entrées $18–$30

This restaurant located inside The Landsby hotel is named for the Danish words for “food” and “wine.” You won’t find a single aebleskiver in the sleek but comfy dining room, but Mad & Vin still pays homage to Solvang’s heritage with a Nordic Caesar salad of local greens, sautéed shrimp, fried sourdough croutons, and dill-caraway Caesar dressing. At dinner, the lamb porterhouse with mint-pesto yogurt and seafood hot pot, paired with selections from the primarily Santa Barbara County wine list, are not to be missed. The bar is a Scandinavian-chic spot to meet friends for lunch on the weekends or for cocktails and small bites daily from 4 p.m.

MOUTHFUL EATERY 2626 E. Thousand Oaks Blvd. Thousand Oaks, 805-777-9222 mouthfuleatery.com Peruvian, Californian; Entrées $9–$14

Weekend Brunch The vibe is Parisian bistro, but selections at this combination restaurant and retail shop in Santa Barbara’s Funk Zone give equal opportunity to the United States and other countries. The by-the-glass wine selection is well-rounded, craft beer is available on draft and in bottles, and the cocktails showcase vintage and contemporary recipes. The menu by executive chef Weston Richards includes charcuterie, cheese platters, and artisanal toasts made with bread from the neighboring Helena Avenue Bakery. Dinner is served daily from 5 p.m., when selections include a local strawberry-arugula salad with house-made ricotta and mint pesto and lemon-brined chicken with crispy fingerling potatoes. Brunch on Saturdays and Sundays from 11 a.m. to 3 p.m. offers dishes such as shakshuka (a Middle Eastern poached-egg dish) and fried chicken and waffles with rosemary honey.

Kid-Friendly Don’t let the multicolored chalkboard menu or the solarpowered toy pigs decorating the dining room fool you: This order-at-the-counter café may specialize in salads, sandwiches, and what are called “powerbowls” in a fun, casual atmosphere, but chef and co-owner Luis Sanchez is serious about the food—witness Mouthful’s inclusion on Yelp’s Top 100 Places to Eat in the U.S. for 2015. La Sarita, a sandwich of house-roasted pork shoulder served with fried sweet potatoes and pickled red onions, gets its heat from an aioli made with aji amarillo, a pepper from Sanchez’s native Peru. Additions at dinner might include malbec-braised short ribs on polenta one night and savory chicken stew called aji de gallina the next. Desserts include alfajores, delicate shortbread cookies filled with salted caramel. The Foodies in Training children’s menu includes a turkey slider with fruit, yucca fries, and a drink, all for $6.

UPDATE LIDO AT DOLPHIN BAY 2727 Shell Beach Road Pismo Beach, 805-773-8900 thedolphinbay.com/lido Californian; Entrées $16–$58

OLIO E LIMONE RISTORANTE AND OLIO CRUDO BAR 11 W. Victoria St., Suites 17-18 Santa Barbara 805-899-2699, Ext. 1 olicucina.com Italian; Entrées $18–$41; Crudo Bar $12–$25

Great View, Daily Brunch Chef Hector Ibarra brings an eye for seasonal ingredients to a menu that echoes the creativity of the art glass displayed in Lido’s dining room. Appetizers include oysters with pink peppercorn mignonette and braised pork belly with fennel slaw. Entrées include house-made squid-ink pasta, quinoa veggie burgers, and a generous rib eye with curry compound butter. The Chef’s Tasting Menu offers five courses for $75 ($100 with wine pairings). A daily affair, brunch from 8 a.m. to 2 p.m., features a three-course plated option with bottomless mimosas as well as à la carte dishes.

LOQUITA 202 State St. Santa Barbara, 805-880-3380 loquitasb.com Modern Spanish; Entrées $19–$42 Great Patio

Loquita is Spanish slang for a wild, fun-loving girl, but this eatery’s menu and food are seriously irreproachable. Executive chef Peter Lee sources the finest meat, fish, cheese, and produce to create festive, communal, à la carte meals, including tapas, pintxos (small bites typically pierced with a toothpick), and signature paella dishes. Drinks autentico include sangria and Spanish-style gin and tonics. Enjoy the spacious patio with two inviting fireplaces, or try the small-bites bar named, naturally, Poquita.

UPDATE MAD & VIN 1576 Mission Drive Solvang, 805-688-3121 thelandsby.com Eclectic; Entrées $16–$38

Husband-and-wife owners Alberto Morello and Elaine Andersen Morello treat their restaurants in downtown Santa Barbara like the gems they are: No ingredient is too good to employ. The organic extra-virgin olive oil from a grove near Alberto’s home village in Italy is so popular, patrons buy bottles of it for their own use. At the Ristorante, salads are fresh and the pastas and sauces are house-made. Standouts include gnocchi alla Riviera, which combines spinach-and-ricotta dumplings with fresh tomato sauce. With its glass shelves and glowing marble walls, the crudo bar is a jewel-box showcase for carefully executed dishes. Thinly sliced pieces of raw fish are accented with simple but excellent olio e limone (olive oil and lemon) and sometimes a bit more: Try the Atlantic Bluefin tuna belly with ginger vinaigrette and wasabi shoots for a meaningful experience. Selected appetizers, beers, cocktails, proseccos, and wines by the glass are half-price during happy hour service available Sundays through Thursdays from 5 p.m. to 7 p.m.

NEW OLIVELLA 905 Country Club Road Ojai, 805-646-1111 ojaivalleyinn.com California-Italian Entrées $35–$120 (the latter for prime New York steak for two; a four-course experience is $95 or $165 with wine pairings) Romantic, Great Views Ojai Valley Inn’s fine-dining restaurant (the only site in the region to receive a AAA Four Diamond Award from the Automobile Club of Southern California)

features California cuisine with a North Italian twist. The rigatoni Bolognese is a time-tested family recipe, while the Pacific yellowtail crudo and Ojai farmers’ market salad showcase local ingredients. Beautifully plated dishes are served in dining spaces that include a private wine room as well as a veranda overlooking the first and final holes of the property’s world-class golf course. Olivella also offers a four-course, prix-fixe menu available with or without paired wines and hosts winemaker dinners. Save room for lemon and olive oil cake or almondmilk panna cotta, just two of the creative dessert options by executive pastry chef Joel Gonzalez.

UPDATE OUTPOST AT THE GOODLAND 5650 Calle Real Goleta, 805-964-1288 outpostsb.com Cal-Eclectic; Shareable Plates $7–$29

Weekend Brunch The mint-condition Airstream trailer parked out front is one sign that The Kimpton Goodland is not the Holiday Inn it once was. Another is the menu at Outpost, the on-site restaurant overseen by executive chef Damien Giliberti. Playful takes on classics like guacamole (served with toasted pumpkin-seed gremolata) join pork belly bao buns and roasted sea bass lettuce wraps with crispy shallots. Other highlights include a lamb burger with date chutney and watercress and caramelized sweet potato with turmeric yogurt. Local wines, beers, and craft cocktails are great for sipping poolside, in the dining room, and at the hotel’s Good Bar, which offers mealworthy snacks. Happy hour specials are available from 4 p.m. to 6 p.m. daily. Ramen is a Sunday-night thing from 5 p.m. (go early). Brunch is served on Saturdays and Sundays from 8 a.m. to 2:30 p.m.

NEW PICO AT THE LOS ALAMOS GENERAL STORE 458 Bell St. Los Alamos, 805-344-1122 picolosalamos.com New American; Shared Plates and Entrées $12–31 Live Music The spirit of a one-stop general store lives on in the historic town of Los Alamos, the northern gateway to the Santa Ynez Valley. Expect to find an extraordinary chef-driven, locally sourced menu by Drew Terp (formerly of Auberge du Soleil in Napa and Alain Ducasse at the Essex House in New York) offering heart of rib eye, duck confit risotto, smoked scallops, house-made pasta dishes, and charcuterie and cheese platters, along with signature cocktails, beer, and a world-class wine list. The spacious, refurbished building is also the tasting room of Lane Tanner and Will Henry’s Lumen Wines of Santa Maria. Sunday is Burger Night. Upscale but down home, Pico is keeping destination diners as well as the local cowboys coming back for more.

Q SUSHI & KIEU HOANG WINE LOUNGE 30770 Russell Ranch Road, Unit A Westlake Village, 818-540-3231 qsushi.com Japanese; Sushi and Sashimi $5–$24; Shared Plates $5–$24; Entrées $11–$20

This restaurant at the Shoppes at Westlake Village feels worlds away, thanks to its blend of traditional techniques, modern comforts, and one showstopper of a chandelier fashioned from found tree branches. Surrounded by a sushi counter of Carrara marble, the open kitchen equipped with a robata grill also produces sushi, sashimi, and special rolls showcasing delectable cuts of Scottish salmon, Hawaiian amberjack, and more. (Don’t miss the sashimi pizza, dotted with flower petals and miso beet cream.) The lunch menu served Tuesdays through Fridays from noon to 3 p.m. offers salads, bowls, and quick-order assortments of sushi or sashimi. The beverage list includes wines from Europe, the Central Coast, and, as promised, Napa Valley’s

Don’t miss the chance to reach more than 210,000 readers in each of these upcoming issues:

DECEMBER

Holiday With Annual Gift Guide JANUARY/FEBRUARY

New Year, New You 805 Weddings Resource Guide

CONTACT YOUR SALES REPRESENTATIVE OR CALL 805-444-1228. NOVEMBER 2018 / 805LIVING.COM

107

The Dining Guide Kieu Hoang Winery. Beer, hot and cold sake, and craft cocktails are also featured. Happy hour on Tuesdays through Sundays from 4 p.m. to 6 p.m. offers specially priced drinks and appetizers.

Not sure which wine goes best with turkey? Skip the Thanksgiving conundrum—and the hassle of doing dishes—by celebrating the holiday at Olivella, the fine-dining restaurant at Ojai Valley Inn (ojaivalleyinn. com). Entrée selections include the traditional turkey, plus seafood, filet mignon, or an heirloom vegetable involtini. The four-course meal is available with optional pairings of sommelier-selected wines from California, Italy, France, and Portugal. The latter is a 20-year-old tawny port served with a choice of desserts—spiced pumpkin tart or white chocolate fondant—created by executive pastry chef Joel Gonzalez.

SIDES HARDWARE AND SHOES, A BROTHERS RESTAURANT 2375 Alamo Pintado Ave. Los Olivos, 805-688-4820 sidesrestaurant.com American; Entrées $14–$35

Brothers Jeff and Matt Nichols named their restaurant after a business that occupied the building in the early 1900s. The country-store vibe appears in the decorative tin ceiling and menu items like the Hammered Pig, a lunch dish of pork tenderloin that has been pounded thin, breaded, deep-fried, then served in a salad of arugula, pecans, and Parmesan or as part of a sandwich with applemustard seed slaw. Lunch options also include fish tacos, sandwiches, and an array of burgers. You can’t go wrong with the ever-changing chef’s burger by chef de cuisine Michael Cherney, who also lets loose with a new Taco Tuesday menu available at lunch and dinner each week. Dinner fare takes on an international flair: A banh mi-inspired appetizer pairs miso-cured bacon with steamed buns, mussels are served in coconut broth and red curry, and lamb sirloin comes with goat cheese gnocchi and maitake mushrooms. Desserts by pastry chef Stephanie Jackson are homey yet elegantly plated. Local wines are available by the glass and in carafes, supplementing the full bar.

THE SPOON TRADE 295 West Grand Ave. Grover Beach, 805-904-6773 thespoontrade.com American; Entrées $15–$32

Great Patio, Sunday Brunch The Spoon Trade serves what chef Jacob Town calls “elevated comfort food” in a bright and comfortable neighborhood hangout. Classic dishes (think: fried chicken, pasta, and upside-down cakes) are reimagined with of-the-moment flavors and local ingredients alongside a progressive beer and wine list.

108

NOVEMBER 2018 / 805LIVING.COM

S.Y. KITCHEN 1110 Faraday St. Santa Ynez, 805-691-9794 sykitchen.com Italian; Entrées $17–$37

Located on a quiet side street in Santa Ynez, this cozy spot is an oasis of craft cocktails and rustic Italian fare in wine and tri-tip country. Executive chef Luca Crestanelli lets his native Italian roots show in housemade pastas such as wild mushroom pappardelle and a warm octopus salad with olives, potatoes, and cherry tomatoes. A lunch menu of salads, pastas, and oak-grilled meats and seafood is served daily. Also originally from Italy, mixologist and bar manager Alberto Battaglini makes his own bitters and stashes away dried fruits and herbs in glass jars that double as décor. The wine list features local and Italian labels. Available Mondays through Thursdays from 4 p.m. to 5:30 p.m., the Aperitivo menu offers special pricing on beer, wine, cocktails, and light bites.

UPDATE THOMAS HILL ORGANICS 1313 Park St. Paso Robles, 805-226-5888 thomashillorganics.com Wine Country Cuisine; Entrées $15–$41 Sunday Brunch

At this chic but casual restaurant in downtown Paso Robles, executive corporate chef Kurt Metzger builds on the vision of owner and founding chef Debbie Thomas by turning ingredients from local purveyors into elegant, satisfying fare at lunch, brunch, and dinner. (Why, yes, those are Windrose Farm apples in the burrata salad.) Wine, beer, and ciders from the region are also featured, adding to the restaurant’s farm-to-table bona fides.

TRE LUNE 1151 Coast Village Road Montecito, 805-969-2646 trelunesb.com Italian; Entrées $18–$37

Tre Lune, or “three moons,” is part of the Montesano Group, which owns Lucky’s in Montecito and Joe’s and Bucatini in Santa Barbara—and it shows. The walls are dressed in black-and-white photos of celebrities from yesteryear, the floors are Old World wood, and the tables are covered in white linen. Teeny tiny chairs mounted high on the wall bear brass plates engraved with the names of regular patrons. A ring-shaped, rolled pizza-bread appetizer is stuffed with smoked mozzarella and braised radicchio. It’s crispy outside and delicious inside. Pizzas from the stone oven can be topped with roasted eggplant, spicy sausage, or mushrooms and truffle oil. The wide selection of pastas are available in half or full portions. Veal scaloppine, rack of lamb, chicken Marsala, and even a cheeseburger round out the menu and support the extensive Italian wine list.

A Good Bet

Not too fancy, not too expensive, and a good experience all around. AL MULINO EATALIAN BAKERY & BAR 3709 E. Thousand Oaks Blvd. Westlake Village, 805-379-0016 almulino.net Italian; Entrées $8–$40

This café in the Paseo Marketplace offers an authentic Italian experience throughout the day, starting with cups of espresso in the morning and ending with flutes of prosecco at night. In between, diners will find fresh salads dotted with ingredients like berries and goat

cheese, sandwiches stacked with meats and cheeses imported from Italy, and on Mondays through Saturdays from 5 p.m., Neapolitan-style pizzas from the café’s brick oven, visible through a window next to the bar. Dinner specials might be handmade pumpkin tortellini one night and shrimp with arugula and cannellini beans the next. Gelato and pastries are from Carrara Pastries, another Italian-owned business in the 805. Happy hour specials are available at the bar on Mondays through Fridays from 5 p.m. to 8 p.m.

BLUE TABLE 28912 Roadside Drive Agoura Hills, 818-597-2583 bluetable.net International; Entrées $8–$15

Live Music A few blue tables provide seating for outside dining at this charming deli with high-quality Italian eats for lunch and dinner. The indigo theme continues inside, where blue-wash wooden tables are topped with bouquets of fresh flowers. Different salads rotate through the deli case, and the list of sandwiches is written on a blackboard. (The proscuitto and burrata panini is not to be missed.) Pizzas, soups, cookies, and all other items here are made fresh daily. A small freezer carries pastas and sauces for home use, but anything on the menu can be taken to go. You’ll want to stay for dinner, available daily from around 6 p.m. The menu of comfort-food classics includes eggplant Parmesan and spaghetti with organic ground turkey meatballs. Local musicians are featured on Wednesdays from 7 p.m. to 9 p.m.

BOLLYWOOD INDIAN RESTAURANT #3 860 Hampshire Road Westlake Village, 805-777-7100 bollywood3.net Indian; Entrées $10–$15

Fresh vegetables are used in the curries, masalas, and kormas at this casual Indian restaurant. Chicken, lamb, fish, and shrimp are prepared a variety of ways: in the tandoori oven, with coconut-milk sauces, and in spicy vindaloos. Naan comes topped with garlic, basil, cilantro, and onions, or stuffed with cheese or potatoes. Beer and wine are on offer, along with excellent yogurt drinks like mango lassi and Indian spiced tea.

BRENT’S DELI 2799 Townsgate Road Westlake Village, 805-557-1882 brentsdeli.com Deli; Entrées $6–$20

Kid-Friendly For amazingly good Reuben sandwiches on rye bread piled high with pastrami or corned beef, sauerkraut, and Thousand Island dressing, you can’t beat this slick deli. The booths are cushy and roomy, leaving space for your tummy to expand as you down a fourlayer slice of chocolate cake or a plate full of stuffed cabbage rolls. A separate bar also offers the full menu. The patio out back allows for even more seating. A counter up front expedites take-out orders. Brent’s Deli is open for breakfast, lunch, and dinner daily.

UPDATE FINNEY’S CRAFTHOUSE & KITCHEN 982 S. Westlake Blvd., Suite 2 Westlake Village, 805-230-9950 and 35 State St., Suite A Santa Barbara, 805-845-3100 finneyscrafthouse.com American; Entrées $10–$16

Kid-Friendly The “craft beer spoken here” neon sign in the dining room doesn’t quite say it all at this casual but polished gastropub owned by Greg Finefrock, an 805 local whose childhood nickname inspired the restaurant’s moniker. In addition to the 30 brews on tap, you’ll find craft cocktails, California wines by the glass

and bottle, and a fun atmosphere and menu that has something for everyone. With slight variations between the Santa Barbara and Westlake Village locations, shareable appetizers include gluten-free buffalo cauliflower tossed in yuzu sauce and chicken-and-waffle bites that come with a tangy surprise: Tabasco-braised kale. The house burger is made with a chuck, brisket, and hanger steak patty on a brioche bun (options include gluten-free buns and plant-based Impossible Burger patties). Crispy tacos, salads, and flatbread pizzas are also available. Families and other groups gravitate to the communal tables inside and on the patio. Seating is first-come, first-served at the copper bar.

FOOD HARMONICS 254 E. Ojai Ave. Ojai, 805-798-9253 foodharmonicsojai.com Gluten-Free; Entrées $7–$16

Ojai’s historic Arcade is the setting for this light-filled café specializing in gluten-free fare. There’s something for almost every diet, including vegan and paleo. Highlights include a raw vegan pizza that tends to sell out early in the day, the vegetarian sundara dosa with egg and sliced avocado tucked into a crepe-like wrapper, and the bison burger accompanied by greens and sweet potatoes. Bison bone broth is available with optional add-ons like ghee and seaweed. Beverages include beer, wine, and turmeric matcha lattes.

HIMALAYA 35 W. Main St. Ventura, 805-643-0795 and 720 E. Thousand Oaks Blvd. Thousand Oaks, 805-409-1041 himalayacuisine.com Nepalese, Indian, Tibetan Entrées $8–$32

Live Entertainment Adventurous eaters will delight in dishes such as the Sherpa curry goat and chef specials featuring yak meat. Even the pizzas and burritos on the fusionfood portion of the menu are on the exotic side, since they’re made with naan and chapati from the tandoori oven. Vegetarian selections include bhindi masala, which is okra cooked with tomatoes and Indian spices. Feeling nimble? Try sitting crosslegged at one of the low tables set on a raised platform. The Ventura location serves beer and wine; the Thousand Oaks site has a full bar. Both offer a belly dance show about once a month.

JANE 1311 State St. Santa Barbara, 805-962-1311 and 6940 Marketplace Drive Goleta, 805-770-5388 janeatthemarketplace.com; janerestaurantsb.com Eclectic; Entrées $9–$25

Lots of interesting salads, sandwiches, and burgers are set down at lunchtime on small wooden and marble tables in this cute spot on State Street from the family that owns the Montecito Cafe. Jane is the name of the owner (Jane Chapman) and her grandmother (Jane

Moody), whose pictures adorn the high walls. The loft seating and upstairs patio are cool and a bit secluded compared to the downstairs tables, which are always packed in the afternoon. The eclectic dinner menu offers pastas, steaks, and grilled duck breast. For dessert, the soft-serve ice cream is a fun choice, as is the coconut cake.

KING’S FISH HOUSE 4798 Commons Way Calabasas, 818-225-1979 Seafood; Entrées $10–$39 (and up to $72 for a 3-pound lobster)

Kid-Friendly With three ample dining areas, a large menu, and well-executed dishes, this Calabasas fave is part of the King’s Seafood Company (Water Grill, I Cugini), so the fish is always fresh. The menu is printed daily; expect the best picks to be sold out by the end of the evening. The fried oysters and the clam chowder are reliable favorites. This place is big enough to handle energetic kids and good enough to satisfy adult tastes.

LOS AGAVES RESTAURANT 600 N. Milpas St. Santa Barbara, 805-564-2626 and 2911 De la Vina St. Santa Barbara, 805-682-2600 and 7024 Market Place Drive Goleta, 805-968-4000 and 2810 Portico Way, Suite 1105 Oxnard, 805-278-9101 and 30750 Russell Ranch Road, Suite G Westlake Village, 818-874-0779 los-agaves.com Mexican; Entrées $9–$17

Launched in Santa Barbara in 2008, this family-owned and operated group of restaurants has clearly struck a chord: Its original location was number 16 on Yelp’s list of Top 100 Places to Eat in the U.S. for 2016. The mix of authentic Mexican cuisine with casual but attentive order-at-the-counter service can now be found at five sites in and around the 805. Each offers the same menu of house-made tortillas, ceviche, salads, and burritos filled with all manner of seafood, poultry, or beef. Signature dishes include the show-stopping Land and Sea molcajete, a bubblinghot mixture of meat and seafood with house-made salsa, avocado, chorizo, grilled onion, and nopal, served in a three-legged bowl carved from volcanic rock. Los Agaves restaurants in Santa Barbara, Goleta, and Oxnard serve beer and wine as well as agave margaritas and micheladas. The Shoppes at Westlake Village location has a full bar that offers top-shelf tequilas and drink specials. Diners who sit at the bar can order food there, too.

NEW OJAI BOWLS 11492 N. Ventura Ave. Ojai, 805-633-9044 ojaibowls.org Californian-Asian; Entrées $9–$15

An Ojai Valley shopping center anchored by a Rite Aid is the setting for this casual, order-at-the-counter restaurant specializing in customizable poke and ramen bowls, plus what

HAPPY HOUR X2 At Brent’s, doing things in a big way doesn’t stop with our portions. Enjoy specialtycrafted drinks and small plates, as well as menu specials, so you can start and end your day happy.

BOOZY BREAKFAST

from 8am—10:30am

HAPPY HOUR

from 3pm—6pm.

HOLIDAY PARTIES WEDDINGS CORPORATE EVENTS EVENTS@OLDCREEKRANCH.COM | (805) 649-4132

OLDCREEKRANCH.COM

NOVEMBER 2018 / 805LIVING.COM

109

The Dining Guide co-owners Don Hull and Doug Hernandez call “crafted bowls.” The latter include the vegan Golden Flower Bowl, named for its pairing of turmeric-dusted cauliflower, beet chips, and quinoa, and the Braised Beef Bowl, made with local Watkins Cattle Co. beef, brown rice, and crispy leeks. Hull, a sommelier, oversees the list of wines served by the glass and local beers and kombuchas on tap. Hernandez lets his imagination—and his sweet tooth—run free in desserts like banana spring rolls with vegan coconut ice cream and a Kona pie that involves a chocolatecookie crust, macadamia nut–vanilla ice cream, and oodles of hot fudge.

NEW SPENCER MAKENZIE’S FISH CO. 311 Carmen Drive Camarillo, 805-643-3474 and 806 E. Thompson Blvd. Ventura, 805-643-8226 spencermakenzies.com Seafood; Entrées $5–$11

Kid-Friendly Famous for its grilled and tempura-battered fish tacos, this restaurant named for the owners’ two eldest children enjoys a beachy vibe that has made its Ventura location a favorite of locals and visitors alike for more than a decade. (Newly opened in May 2018, the Camarillo site echoes that laid-back feel, despite its shopping-center setting.) Other house specialties include the ahi pocket, an appetizer of mildly sweet tofu stuffed with sushi rice and topped with seared ahi tuna. Grilled fish-and-shrimp burritos are best when eaten “Brooklyn style,” named for kid number three and created by combining house-made Spencer and Sweet Chili Fire sauces. Also featured are Parmesan hard-shell tacos, clam chowder by the cup, bowl, and sourdough bread bowl, and the seared–ahi steak Parker Burger, a shout-out to the family’s youngest child. Local brews are on tap.

Man does not live by bread alone. That’s why baker Graham Harris also serves salads, sandwiches, and a mean rack of lacquered pork ribs at Decker Kitchen (deckerkitchen.com), his self-described “neighborhood joint” in Westlake Village. Local beer and small-production wines are available, too, in case you want to take the “a glass of vino, a slice of sourdough topped with feta mousse, and thou” route.

THE STONEHAUS 32039 Agoura Road Westlake Village, 818-483-1152 the-stonehaus.com Mediterranean; Sandwiches & Platters $10–$17

Dog-Friendly, Great Views, Kid‑Friendly, Romantic Patterned after an Italian enoteca, the aptly named Stonehaus starts each day as a coffeehouse, serving kale-berry smoothies along with baked goods, wraps, and breakfast sandwiches from Lisa Biondi, executive chef at the adjacent Mediterraneo at the Westlake Village Inn. It switches to wine bar mode in the afternoons and evenings, when the menu includes charcuterie and crostini platters, salads, panini, and desserts. The outdoor pizza

110

NOVEMBER 2018 / 805LIVING.COM

oven is fired up nightly (check website for hours). Wine flights are arranged by regions, varietals, and themes. Patios overlook the waterfall and the working vineyard, which is open for picnicking on Stonehaus fare (check website for information about seasonal tastings and festivals). The picnic tables and bocce ball court are family friendly, and visiting canines get a water fountain of their own near the courtyard fireplace.

Fun, Fun, Fun

Look to these eateries for festive food, an upbeat atmosphere, and a good time. ANDRIA’S SEAFOOD RESTAURANT & MARKET 1449 Spinnaker Drive Ventura, 805-654-0546 andriasseafood.com Seafood; Entrées $8–$24

Kid-Friendly No visit to Ventura Harbor—or to Ventura, period—is complete without a stop at Andria’s, a locals’ favorite since 1982. On weekends, the fast-moving line to order can stretch out onto the restaurant’s front patio. Additional seating includes indoor dining rooms decorated with vintage photos and fishing gear, and a protected patio with a view of the docks. Charbroiled fresh catch of the day dinners come with rice pilaf, bread, and a choice of salads. Some items are available in stir-fry dishes. But deep-fried is the preferred method of preparation for everything from onion rings (served in a towering stack) to halibut and chips, oysters and chips, popcorn shrimp and chips, and, well, you get the idea. The atmosphere is beach casual: Orders are called out by number when ready, and it’s up to diners to gather utensils, tartar sauce, and other fixin’s from a counter near the kitchen. Beer and wine are available. An on-site fish market is open daily.

UPDATE THE ANNEX 550 Collection Blvd. Oxnard, 805-278-9500 thecollectionrp.com/the_annex Cuisines and prices vary by location

Kid-Friendly Eight restaurants offer as many dining experiences at this public market-style spot in the heart of The Collection at RiverPark. House-roasted coffee, avocado toast, and gluten-free muffins help jumpstart the day at Ragamuffin Coffee Roasters, while The Blend Superfood Bar serves smoothies, juices, and acai bowls made with local berries and honey. Scratch Sandwich Counter covers lunch and dinner with a menu that includes The Sabbich, a vegetarian combination of grilled eggplant, black bean hummus, and a fried egg in soft pita bread. (Baked-on-the-premises treats include cookies and decadent cakes by the slice.) Other order-atthe-counter options include Love Pho, Taqueria el Tapatio, and PokeCeviche, specializing in buildyour-own Hawaiian poke bowls and chef-curated Latin American ceviche. Seoul Sausage Kitchen, the season-three winner of Food Network’s The Great Food Truck Race, offers an updated take on Korean barbecue. The craft-beer bar Bottle & Pint serves local brews and ciders on tap and by the bottle and can; wines are available by the glass. Fun artwork, inventive communal seating areas, and two retail shops add to the vibe.

BOGIES BAR & LOUNGE 32001 Agoura Road Westlake Village, 818-889-2394

bogies-bar.com Spanish-California Small Plates & Entrées $4–$15

Great Views, Live Music Surrounded by greenery and water, this bar on the grounds of the Westlake Village Inn is a gorgeous place to get your groove on: Live music and/or club nights are scheduled nearly every night of the week. On the patio, wicker chaise lounges are arranged in semi-private groupings around fire pits and a bar counter looks onto the dance floor through roll-up doors. Inside, bronze curtains and silver wall sconces shimmer in the mood-setting darkness. (Some areas are available by reservation.) It all adds up to a great backdrop for a menu that includes happy hour specials like $3 draft beers, $5 glasses of wine, and dinner-and-drink duos ($10–$14) on Mondays through Fridays from 5 pm. to 7 p.m. Spanish influences are evident in dishes like paella and crispy patatas bravas with Fresno chilies and garlic aioli.

CAFÉ HABANA 3939 Cross Creek Road Malibu, 310-317-0300 cafehabana.com Pan-Latin; Entrées $9–$25

Sunday Brunch Café Habana isn’t limited to Cuban food or cocktails. Dishes represent all of Latin culture, from South American ceviches to Mexican grilled corn and huevos rancheros to Cuban pulled-pork sandwiches. Owner Sean Meenan is an eco-warrior while partner Rande Gerber brings in the celebs and keeps the nightlife hopping. The food is good, the cocktails are great, and the coconut flan is out of this world.

THE CAVE AT VENTURA WINE COMPANY 4435 McGrath St., Suites 301-303 Ventura, 805-642-9449 venturawineco.com International; Small Plates $3–$18; Salads and Sandwiches $7–$11

Saturday Brunch Patrons at The Cave conduct their own tastings via Enomatic machines, which dispense 1-, 3- and 5-ounce pours at the push of a button. Executive chef Alex Montoya’s creative, wine-friendly menu of shareable small plates changes on the first Tuesday of each month. Look for combinations like prosciutto-wrapped pork chops with apricot-cashew stuffing and Arctic char with sinigang broth and tomato concasse, plus an assortment of pizzas, burgers, and desserts. (Save room for one of Montoya’s awardwinning frozen custards.) For the best acoustics, nab a table in the Barrel Room decorated with dozens of glass balls hanging from the ceiling. It’s also available for private events.

THE COPA CUBANA 1575 Spinnaker Drive, Suite 103 Ventura, 805-642-9463 805copa.com Cuban; Entrées $12–$18

Great Views, Live Music This lively spot in Ventura Harbor Village may inspire you to book a flight to Cuba. Owner Andres Fernandez runs it and the neighboring 805 Bar & Grilled Cheese out of the same kitchen (the two eateries share a phone number), but the Copa Cubana maintains its identity with a separate menu that includes a classic Cubano sandwich, the hashlike picadillo topped with fried eggs, and lechón asado, which is roasted pork served with black beans and yucca marinated in garlic. The dogfriendly patio, with views of nearby boat docks, is an especially fine place to sip a piña colada on a lazy afternoon. Live entertainment is scheduled most days, with an emphasis on Latin jazz.

More than a decade after launching as a single-vineyard project focused on pinot noir, LaZarre Wines (lazarrewines.com) of Paso Robles now has a full lineup that ranges from sauvignon blanc to merlot. Its newest addition is a tasting room operating in the front area of Thomas Hill Organics, the farm-to-table restaurant located in the city’s downtown district. The tasting room’s debut comes just in time for the unveiling of 2016 Moshina, vintner Adam LaZarre’s proprietary blend of petite sirah, grenache, zinfandel, and syrah. NEW FIGUEROA MOUNTAIN BREWING CO. 1462 E. Grand Ave. Arroyo Grande, 805-474-8525 and 45 Industrial Way Buellton, 805-694-2252, ext. 110 and 2363 Alamo Pintado Ave., Los Olivos, 805-694-2252, ext. 343 and 137 Anacapa St., Suite F, Santa Barbara, 805-694-2252, ext. 344 and 30770 Russell Ranch Road, Suites E and F, Westlake Village, 818-874-1305 figmtnbrew.com New American, Entrées $8–$34, depending on location

Founded in Buellton in 2010, this family-owned craft brewery now has brewhouses and taprooms throughout the 805. Each offers a unique, local-flavor lineup of beers, with individual menus to match. The overall theme is gastropub, with beer-friendly fare such as burgers and pretzels available at locations that include on-site kitchens. In Arroyo Grande, guests will find Avila Fish Tacos and a turkey, bacon, and avocado sandwich dubbed The Dunes. The flagship Buellton site adds Animal Fries topped with caramelized onions, cheddar cheese, and Thousand Island dressing to the mix, while Westlake Village serves flatbreads and, after 5 p.m., entrées such as grilled salmon and rib eye. Taprooms in Los Olivos and Santa Barbara offer food service from neighboring restaurants Sides Hardware and Shoes and Lucky Penny, respectively.

FLOUR HOUSE 690 Higuera St. San Luis Obispo, 805-544-5282 flourhouseslo.com Italian Starters $5–$21; Pizzas $15–$20; Pastas $19–$28

With a sleek interior, dynamic menu, and portrait of Sophia Loren, Flour House isn’t just a pizzeria: It’s a love song to Italy. Co-owner and Salerno native Alberto Russo works magic with imported flour and a Stefano Ferrara pizza oven, the gold standard for traditional pizza napolitana. During Meter Mondays, pizzas are available in different sizes depending on the number in your party: a half-meter for four people includes a choice of three tastings ($28), while a full meter serves eight with a choice of six tastings ($50). Don’t miss Russo’s house-made pastas or the weekday-night aperitivo hour from 4 p.m. to 6 p.m., featuring cocktails such as the classic Negroni and Aperol Spritz as well as beer and wine and appetizers from $4 to $6.

LADYFACE ALEHOUSE & BRASSERIE 29281 Agoura Road Agoura Hills, 818-477-4566 ladyfaceale.com French, Belgian, and American Entrées $8–$17

A brewpub with a Belgian accent, Ladyface delivers top-notch beers from brewmaster David Griffiths and an elegant menu that includes moules frites (mussels and fries), ale-brined chicken, and chocolate porter cake. Ale-pairing suggestions are printed on

Enjoy Expansive Views, Picnic Areas, Bocce Ball and Award-Winning Wines

In the heart of the Edna Valley

the menu. A communal table lends to the convivial atmosphere as do the beer floats made with local ice cream. Growlers (reusable half-gallon glass jugs) filled with Ladyface ales are available for takeout.

LOS OLIVOS WINE MERCHANT & CAFÉ 2879 Grand Ave. Los Olivos, 805-688-7265 losolivoscafe.com Wine Country; Entrées $12–$29

This retail wine shop adjoins an all-day café with seating indoors by the stone fireplace and outside on the wisteria-covered patio. Cheese plates and olives are small bites perfect for pairing with wines at the bar. Salads, sandwiches, burgers, pasta, and pizza comprise the lunch menu. At night choices get a little fancier with pot roast, lamb shank, pasta, chicken, steak, and fresh fish. The wine selection from the shop (available to diners) has more than 400 labels and specializes in picks from California’s Central Coast. Now that’s fun.

OPEN DAILY 10:00am - 5:00pm 805.269.8200 5828 Orcutt Road San Luis Obispo, CA nivenfamilywines.com/taste

Reservations required for 8 or more

LUCKY PENNY 127 Anacapa St. Santa Barbara, 805-284-0358 luckypennysb.com Californian; Entrées $11–$16

Located in Santa Barbara’s Funk Zone, this orderat-the-counter spot ranks as one of the city’s most Instagrammed restaurants. The exterior covered in thousands of shiny copper pennies is a draw, but so is the creative menu of close-up-worthy salads, sandwiches, small plates, and wood-fired pizzas. The latter includes such local-place-named favorites as the Milpas, topped with fingerling potatoes, chorizo, and a sunny-side-up egg. Salads are big enough to turn into a meal or to share with a friend who orders pizza. Seating is on a pet-friendly patio adjacent to The Lark restaurant. Coffee is served, along with beer, wine, cider, and a life-giving frosé accented with local strawberries and tarragon.

OLIO PIZZERIA 11 W. Victoria St., Suite 21 Santa Barbara, 805-899-2699 oliocucina.com Italian; Small and Shared Plates $5–$19; Entrées $15–$21

This combination Italian pizzeria and enoteca is brought to you by the owners of Olio e Limone Ristorante, the more formal eatery located next door. The Victoria Court setting includes a long bar with a peekaboo view of the pizza oven, plus small tables. Menu offerings include chicken, fish, and beef entrées, as well as pasta, antipasti, salads, cured meats, cheeses, vegetables, and house-made dolci. The pizzas, with thin, chewy crusts, are individually sized and topped with excellent ingredients—sautéed rapini, spicy salami, cremini mushrooms, and black truffles among them. Lunch or brunch is served daily from 11:30 a.m. to 3:30 p.m. and the dinner menu is available daily from 11:30 a.m. until 10 p.m. Wines from California and Italy are available by the glass, carafe, half liter, and bottle.  NOVEMBER 2018 / 805LIVING.COM

111

P.S. Sketchpad By Greg Clarke

112

NOVEMBER 2018 / 805LIVING.COM