805 Living November 2017 by 805 Living

NOV E M BE R 2017

GIVE THANKS, GIVE BACK

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SANTA BAR BAR A WEST H O LLYWO O D

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make every family gathering a celebration

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Giving “back” since 1979. It’s unmistakable. And that’s one of the reasons why the Mercedes-Benz G-Class SUV has maintained its iconic shape for nearly 40 years. In a world driven by disposable commodities, each G-Class is still crafted almost entirely by hand, and makes its monolithic presence known wherever it goes. And with engine options ranging from 416 to 621 horsepower, when it goes, it really goes. In fact, the MercedesBenz G-Class goes so well that when other drivers see it going down the road, they have a term for it: Giving “back.”

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Contents NOVEMBER 2017 â&#x20AC;¢ GIVE THANKS, GIVE BACK

Elemental Good Deeds

Giving thanks to those whose work goes back to the basics. By Joan Tapper Photographs by Gar y Moss

Grape Expectations

Inspired by the riches of the Santa Ynez Valley, chef Robin Goldstein brings fruit-forward wine country abundance to the Thanksgiving table. By Jaime Lewis Photographs by Gar y Moss

NOVEMBER 2017 / 805LIVING.COM

GARY MOSS

FEATURES 76

THE GMT-MASTER II Designed for airline pilots in 1955 to read the time in two time zones simultaneously, perfect for navigating a connected world in style. It doesn’t just tell time. It tells history.

OYSTER PERPETUAL GMT-MASTER II IN 18 KT WHITE G OLD

rolex

oyster perpetual and gmt-master ii are ® trademarks.

Contents

NOVEMBER 2017 • GIVE THANKS, GIVE BACK

72 36

Pulse

29 Tracking the Beat of the 805

Finds

60 Cancer Time By Anthony Head

33 Farm to Table

64 Mind Body Soul

By Jennie Nunn

Arts & Culture

Get ready for the big feast with these rustic-refined wares.

36 The Bootie Edit Fall for these just-over-theankle stunners.

By Linda Kossoff

66 The Beauty of Imperfection For Julie Pointer Adams, the true art of hospitality lies in connecting with other people.

By Frances Ryan

By Joan Tapper

38 Travel

Faces in the Crowd

By Erin Rottman

Insider By Heidi Dvorak

42 Local Events & Family Fun 44 Hot Ticket 47 Show Your Support 49 Worth a Drive 49 Give Back

805 Living’s Dishing It Out for Charity 51 Generosity on the Plate

Try these limited-time menu items developed by local restaurants to support worthy causes By Hilary Dole Klein

Insights

NOVEMBER 2017 / 805LIVING.COM

70 Crystal Nāone

The new CEO of the Boys & Girls Clubs of Greater Conejo Valley focuses on education and the future. By Nancy Ransohoff Photograph by Gary Moss

Upgrades

72 The End Game

These sleek side tables score high on service and style. By Frances Ryan

74 100 Men Who Give a Damn Conejo Valley and ShelterBox USA Text and photographs by Mark Langton

Taste

96 DINING OUT: Oliver’s Twist A plant-based restaurant turns over a new leaf in Montecito. By Victoria Woodard Harvey Photographs by Gary Moss

90 FOOD: Something

99 Dining Guide

to Sprout About Brussels sprouts get a makeover with delicious results.

P.S. Sketchpad

By Jaime Lewis

94 WINE: Raising a Grateful Glass A perfect Thanksgiving sipper brings pairing versatility as well as its own unique flavor to the holiday feast.

112 Thanksgiving Day Wines: Sommelier-approved pairings! By Greg Clarke

In Every Issue

18 Editor’s Note 20 Masthead 24 Behind the Scenes

By David Gadd

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.

96: GARY MOSS; 29: ROB STARK

DEPARTMENTS

Good Deeds

Interior Design

Furniture

Home Accents

Unique Gifts

Antiques

a beautiful mess home

Barry Garapedian

Seth Haye

Top 400 Advisors in America

Forbes Top Next-Gen Advisor

—Financial Times

(#2 in CA and #16 in USA)

FRONT, LEFT: Seth Haye: Executive Director, Financial Advisor; Barry Garapedian:

Top 40 Under 40

Managing Director–Wealth Management, Financial Advisor; Gregory Givvin: Senior Vice President, Financial Advisor; BACK, LEFT: Anna Quirino-Miranda: Client Service Associate; Carlos Garcia, Financial Advisor; Elisa Decker: Assistant Vice President, Relationship Manager; Stephanie Hartmire: Senior Registered Service Associate; Clint Spivey: Relationship Manager; Lanelle Morin: Client Service Associate

—On Wall Street

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

The Financial Times Top 400 Financial Advisors is an independent listing produced annually by the Financial Times (March, 2017). The FT 400 is based on data gathered from advisors, broker-dealer home offices, regulatory disclosures and the FT's research. The listing reflects each advisor's status in six primary areas: assets under management, asset growth, compliance record, experience and online accessibility. The award does not evaluate the quality of services provided to clients. 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 The Financial Times in exchange for the rating. 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.

CRC# 1913332

10/17

give the

GIFT TRAVEL of

with an AMAWATERWAYS river cruise

A DV E R T I S E M E N T

s you begin thinking about what to give loved ones for the holidays, imagine giving the gift of travel and sharing meaningful experiences together. Travel enables friends and family to grow through new sights, tastes and encounters; brings everyone closer and creates life-long memories. From Cambodia’s captivating history etched across its stone temples to Africa’s magnificent wildlife to Europe’s grandest cities, consider giving the gift of travel to one of these extraordinary destinations with AmaWaterways.

Make holiday memories on board

A TASTE OF NORMANDY

UNWRAP TIMELESS TRADITIONS on board the highest rateD ships

From the Normandy Beaches to Monet’s Garden, traveling in Northern France during autumn gives you something extra special—the apple harvest and the delicious array of ciders and Calvados that come from it. AmaWaterways' Paris & Normandy cruise takes guests to the region’s Cider Route, where they meet cider and Calvados producers, and taste the fruits of their labor.

Bask in the spirit of Europe’s timeless traditions on an AmaWaterways Christmas Markets cruise. Sail through winter wonderlands, discovering glittering cities, magnificent cathedrals and medieval castles—all from the comfort of your luxury ship. And relax, you’ll unpack once as you sail from one location to another. No need to worry about who will cook the Christmas roast as AmaWaterways creates tantalizing holiday menus, featuring regional European specialties and traditional favorites. Plus, with a wide range of excursions from which to choose, there’s something for everyone.

For your dining pleasure, AmaWaterways’ chefs created this delicious “Apple & Camembert Tart,” and in the true spirit of Normandy, serve with cider or Calvados.

APPLE & CAMEMBERT TARTs

Ingredients: 4 sheets filo pastry / 1 Granny Smith apple, peeled / 8 oz. Camembert cheese / Melted butter (Serves 4)

THE JOY OF GIVING Giving back to the communities where AmaWaterways travels is at the core of the company. One of the most meaningful and joyful projects to Kristin Karst, Executive Vice President & Co-Owner, is supporting Cambodia’s “Opportunities of Development thru Art (ODA) Free Village English School.” Since 2011, AmaWaterways has been sponsoring this life-changing school where local children acquire critical English-language and computer skills to help improve their lives and their futures.

Preparation: Cut the apple into 12 equal slices and fry in melted butter until golden. Cut the Camembert into thin slices. Butter the filo on both sides, and then place 3 apple slices and 3 pieces of cheese into each center. Fold each filo into a small packet, enclosing the apple and cheese slices, and securing with kitchen twine. Place tarts in a 365 °F oven and bake until light golden brown, about 12 minutes. Remove the twine before serving with a big green salad.

The best part of a Christmas Markets cruise? You’ll be treated to an old-fashioned holiday atmosphere in a new way. Create meaningful experiences with those you love, and do what the Europeans have been doing for centuries—warm up with a mug of German glühwein, shop for handcrafted treasures and celebrate the true spirit of the season on an AmaWaterways cruise. For more information, contact your Travel Agent, call our river cruise specialists at (888) 626-1439 or visit www.AmaWaterways.com

LEADING THE WAY IN RIVER CRUISING

Pictured left: AmaLyra in Bratislava, Slovakia

Proudly located in Calabasas

Editor’s Note

Mission Possible AFTER THE NATURAL DISASTERS THAT HAVE TAKEN PLACE IN THE WORLD THIS YEAR—ESPECIALLY THE HURRICANES THAT RAVAGED THE TEXAS COAST, FLORIDA, AND PUERTO RICO, AND THE WILDFIRES THAT devastated Napa Valley—it seems like there’s hardly a better time than right now to pause and focus on the folks who are taking action in the wake of such tragic events. This issue is filled with the kind of conscientious people and organizations I’m talking about, like Crystal Naone, Ph.D. (page 70), the new CEO of the Boys & Girls Clubs of Greater Conejo Valley, and ShelterBox USA (page 74), which provides supplies and shelter to communities dealing with the fallout from natural disasters. Others, like those featured in our “Elemental Good Deeds” story (page 76), emphasize the environment in their missions. I am certainly thankful for the restaurants participating in our second annual Dishing It Out for Charity initiative. We joined forces with 27 restaurants that have created a special dish and are donating a portion of the sales to charity. It’s one of those projects that makes me so proud to be a local resident because of the sheer number of restaurants that eagerly accepted our challenge—plus, just seeing and reading about these dishes (beginning on page 51) really whets the appetite for doing some delicious charity work. Of course, being grateful isn’t always about generating some much-needed money for worthy causes. For instance, I am beyond thankful that our consulting editor Anthony Head is feeling well enough to return to writing. His passion—not to mention his livelihood—had been derailed for about two years because of his epic battle with leukemia. I am honored that he has chosen to share that story with us (page 60). And speaking of us, I am thankful for my entire team for putting together another wonderful issue reflecting how dedicated our local population is when it comes to helping others. Hopefully it’ll inspire you to think about your “us,” those people who you are thankful for being in your life as well as help those who might be struggling to get by. We can make a difference, so let’s make that our mission this November. Happy Thanksgiving,

Lynne Andujar Editor in Chief & Publisher

GARY MOSS

edit@805living.com

NOVEMBER 2017 / 805LIVING.COM

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

David Gadd, Victoria Woodard Harvey, Hilary Dole Klein, Linda Kossoff, Nancy Ransohoff, Joan Tapper CONTRIBUTING ILLUSTRATOR

Greg Clarke RESEARCH EDITORS

Gaylen Ducker Grody, Tajinder Rehal CONTRIBUTING PHOTOGRAPHER

Gary Moss CONSULTING EDITOR

home furnishings

interior design

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

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805 LIVING, NOVEMBER 2017

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Behind the Scenes Upholding traditions makes Thanksgiving all the more meaningful. Our featured contributors share their favorite customs that are handed down from generation to generation. Hilary Dole Klein “I look forward to Vietnamese spring rolls, Southern angel biscuits, Santa Barbara Shepherd’s salad, Chicago-style noodle kugel, Argentinian chimichurri sauce, Vermont apple pie, and celebrating the geographical diversity of our family,” says contributing writer Hilary Dole Klein (“Dishing It Out for Charity,” page 51). “After a disastrous attempt at a turducken a few years ago, we’re sticking to traditional roast turkey.” Klein’s work appears in Library Book: Writers on Writing and the soon-to-be-released Around the Table: Recipes and Stories From The Lark in Santa Barbara.

“The Macy’s Thanksgiving Day Parade with pajamas and pancakes was a tradition growing up that I’ve kept with my own two kids,” says contributing columnist Jaime Lewis (Taste/Food, page 90, and “Grape Expectations,” page 82). “While attending college in New York, I watched the festivities from a skyscraper on 5th Avenue; I was at eye-level with the Snoopy balloon! My little ones get a kick out of that.” Lewis is the managing editor of Edible San Luis Obispo & Wine Country and her writing appears in Vegetarian Times, Darling, and Life & Thyme.

David Gadd “I look forward to a return to the simplicity of good food, well prepared from local, natural ingredients, and served with allAmerican style,” says contributing writer David Gadd (Taste/Wine, page 94). “Instead of turkey, I’ve prepared goose, duck, and— this year—pheasant. (No, I don’t shoot my own!)” Gadd’s work appears in Arroyo Monthly, Travel + Leisure, and The Clever Root.

KLEIN: JOHN KLEIN; LEWIS: JENNIFER OLSON; GADD: BWERANI NETTLES

Jaime Lewis

inspire

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build

Introducing John Richard

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Behind the Scenes Here’s how our featured experts take pleasure in turkey-day traditions.

How do I set up a charitable fund? 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.

“I make a big batch of mulled-wine cranberry sauce to last for weeks.” Robin Goldstein

(“Grape Expectations,” page 82) private chef Ojai

“When everyone at dinner, including my two young kids, shares what they are grateful for.” Kaila Dettman

For some of life’s questions, you’re not alone. Together we can find an answer. Stephen W. Davis, CIMA® Senior Vice President– Wealth Management Senior Portfolio Manager

(“Elemental Good Deeds,” page 76) executive director of The Land Conservancy of San Luis Obispo County City of San Luis Obispo

“I love taking a family walk at the beach after eating our giant feast.”

Julie Pointer Adams

UBS Financial Services Inc. 3011 Townsgate Road, Suite 300 Westlake Village, CA 91361 805-367-3680 844-892-2438

ubs.com/team/davisgroup CIMA® is a registered certification mark of the Investment Management Consultants Association® in the United States of America and worldwide. 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. © UBS 2017. All rights reserved. UBS Financial Services Inc. is a subsidiary of UBS AG. Member FINRA/SIPC. CJ-UBS-1457293452

On the cover: For the holiday feast, create a rusticelegant ambience with your tabletop décor by implementing found treasures and antiques like these from Agoura Antique Mart in Agoura Hills. Photograph by Gary Moss Erratum: In the October issue, Jodi Goldberg of Jodi G Designs was referred to as Jodi Goldstein. We apologize for the error.

DETTMAN: TERRY HOOKER; POINTER ADAMS: RYAN J. ADAMS

The Davis Group

(Arts & Culture, page 66) writer, photographer, floral designer, and owner of Olivetta Flowers & Foliage Santa Barbara

SUBARU OF VENTURA

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For over 40 years, Montecito Bank & Trust’s dedicated associates have made a difference by working side-by-side with individuals, businesses and nonprofit organizations to create opportunities and help the local economy thrive.

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Behind every great community is a great bank.™ montecito.bank • (805) 963-7511 Solvang • Goleta • Santa Barbara • Montecito Carpinteria • Ventura • Camarillo • Westlake Village

Pulse

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

LEYNA AMBRON

JEWELRY THAT HELPS GIRLS SHINE When women are educated, they can change the world. From firsthand experience, Rosa Van Parys knows their achievements can be almost limitless. The Harvard- and USC-educated architect, artist, interior designer, and cofounder of Van Parys Architecture + Design applies the knowledge she’s accrued over the years to every project she undertakes, whether it’s breathing life into indoor spaces or outdoor places to live, work, and play.

For the last 10 years, play for Van Parys, meant designing her own jewelry. But when women spotted her one-of-a-kind earrings, bracelets, and necklaces, they wanted to know where she got them. With that, Rosa Van Parys Jewelry was born. Her statement pieces are imbued with an edgy elegance. “I mainly use 18-karat gold, diamonds, and precious and semi-precious stones,” says Van Parys. “I stay away from > 805LIVING.COM / NOVEMBER 2017

Pulse

Just in time for this year’s feast, the recently released cookbook A Taste of Italy: 100 Traditional, Homestyle Recipes (Sterling Publishing, 2017) delivers soul-satisfying highlights from chef and author Damiano Carrara. “All the recipes are dishes I grew up making and eating with my family,” says Carrara, who was brought up in the Tuscan countryside town of Lucca. “We even went to Lucca to take the pictures for the book.” The authentic, rustic dishes include his Aunt Magda’s Sformato di Cavolfiore, a creamy cauliflower casserole with a crispy Parmesan and breadcrumb crust; Finocchi Gratinati or fennel gratin with béchamel sauce and Parmesan; and Farinata Lucchese, a hearty red bean and vegetable soup with pancetta, thickened not with bread but cornmeal, in the true tradition of his hometown. Occasionworthy desserts include the classic Torta della Nonna with pine nuts and almonds, which can also be purchased at Carrara Pastries (carrarapastries.com) in Moorpark and Agoura Hills, and Torta di Mele, or apple pie. Look for Carrara on the Food Network and soon on his own cooking show on Discovery Italia. —Victoria Woodard Harvey

GOOD MUSIC FOR A GOOD CAUSE pieces are multi-functional. “An earring can also hang on a necklace,” she says. “You can grow your own collection.” Her new showroom, Rosa Van Parys (rosavanparys. com), in Westlake Village is a fitting testament to her talents. During November and December, 10 percent of the proceeds from sales will benefit the Malala Fund, an organization that supports girls’ education worldwide. Says Van Parys, “Every girl who has an education is empowered to pursue her dream.” —Heidi Dvorak

NOVEMBER 2017 / 805LIVING.COM

When music unites travelers headed for a snow-free winter gathering starring environmentally conscious bluegrass and folk musicians, wonderful things can happen. It’s all about unplugged down-to-earth harmony when Caravan Outpost— an Airstream vacation destination in Ojai—partners with the WinterWonderGrass Festival and the band Elephant Revival for CARAVAN TO WONDERGRASS (caravan. elephantrevival.com) at

Libbey Bowl on November 18. Also on the bill are Radio Skies, Grant Farm, the Chillz, Wally Ingram, Danny McGaw, Scotty Stoughton, and others. A Farm-to-Fret dinner with a performance by Elephant Revival kicks off the fest the day before and a Sunday Morning Send-off featuring Bonnie Paine takes place the day after, both at Caravan Outpost. Partial proceeds

benefit the Ojai Valley Land Conservancy and Greater Goods. 805 Living is the exclusive media sponsor.  —H.D.

VAN PARYS: LEYNA AMBRON; BRACELET; ROB STARK; COOKBOOK: LIDO VANNUCCHI; ELEPHANT REVIVAL: ATHENA DELENE

traditional white diamonds. I love combining colors like blue with pink or green with purple. I also love pearls, but I take a modern approach, using Tahitian pearls on black-gold multichains.” Practicality prevails, however, as many of her

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Come tour our professionally decorated model homes, stroll our neighborhood parks and experience our convenient location on Ventura’s Westside. Now selling, Solana Heights is a brand new residential community 2 miles from Ventura’s downtown and close to shopping and dining, local freeways and the Pacific Coast. 204 Chickasaw Street | Ventura, CA 93001 | 805-665-6085 | SolanaHeights@CalAtl.com | SolanaHeights.com

Square footage/acreage shown is only an estimate and actual square footage/acreage will differ. Buyer should rely on his or her own evaluation of useable area. Completion and/or move-in dates are estimated. Plans to build out this neighborhood as proposed are subject to change without notice. The estimated completion date of the community park is Fall 2017. The date of actual completion could substantially differ from the estimated date. Prices, plans and terms are effective on the date of publication and subject to change without notice. Depictions of homes or other features are artist conceptions. This community is part of Maintenance Assessment District #23, which provides funding for streetlights on public streets and alleys, drainage improvements, sewer improvements, street and alley improvements, and parks and park facilities for all District residents. CalAtlantic Group, Inc. California Real Estate License No. 01138346. 10/17

Who’s Playing Tonight? WoRlD-cl ASS MuSIcIANS lIghT up ThE NIghT AT BogIES.

Shane Alexander

Unwind from the daily roUtine. have a cocktail. Sit back and listen. Bogies at the Westlake Village Inn delivers live music of exceptional quality right in the 805. Bogies is a very special venue dedicated to showcasing world-class acts in a cozy, clubby environment. Superior production standards and impeccable acoustics make this a place where discriminating musicians want to perform and music lovers want to listen. A state-of-the-art sound system captures every note, and an intimate stage showcases a Live Music Series, spotlighting the likes of Colbie Caillat, Shane Alexander, Tower of Power, Dave Marotta, and Strawberry Alarm Clock, as well as top session musicians and touring performers whose names you may not know but whose music you have surely heard. Jazz, blues, country, pop, or folk acts take center stage while you relax at your own private table. The subdued lighting and upscale interior exude an atmosphere of casual sophistication, making it the perfect place to enjoy a creative array of small plates or entrées derived from a multicultural mix of California cuisine. Bogies delivers a top-notch experience on every front, and that includes a commitment to the community. With its high-impact outreach

Check out the diverse acts at bogies-bar.com

program called Big Band Night at Bogies, student jazz musicians from Westlake, Thousand Oaks, Agoura, and Calabasas high schools as well as Lindero Canyon and Los Cerritos middle schools get the opportunity to perform onstage. Big Band Night typically takes place on the last Tuesday of each month, followed by the Boyd Cannon Big Band, made up of professional players from the 805 and the greater Los Angeles area. “We are trying to foster the art of music to young aspiring artists who we invite to perform as our opening acts to share the stage with our world-class performers,” says Westlake Village Inn COO/CFO, Chris Cuilty. “Nothing is more exciting than seeing young aspiring musicians being able to say they shared the stage with a famous artist.” Program musical coordinator and professional jazz trombonist Ira Nepus agrees: “This is more like the real world. The kids get to go into a real nightclub. They get the excitement, the energy, the intimacy, the applause, that dream come true of playing in a real venue that’s not a school venue.” So swing by Bogies to listen to some great live music. It can make a difference.

CAILLAT: GREGORY METCALF; BOGIES: GARY MOSS; ALEXANDER: ANTE ROTIM

Colbie Caillat

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

Farm to Table Get ready for the big feast with these rustic-refined wares.

COURTESY WILLIAMS SONOMA

By Jennie Nunn

Turn to next page > 805LIVING.COM / NOVEMBER 2017

Finds 2

1. Professional copper roaster with rack ($160); Williams-Sonoma at The Oaks, Thousand Oaks, La Cumbre Plaza, Santa Barbara, The San Luis Obispo Collection, and Westfield Topanga, Canoga Park; williams-sonoma.com. 2. Autumn plaid apron ($35); WilliamsSonoma at The Oaks, Thousand Oaks, La Cumbre Plaza, Santa Barbara, The San Luis Obispo Collection, and Westfield Topanga, Canoga Park; williams-sonoma.com.

3. “Welcome II” large serving bowl ($50); Crate and Barrel at The Village at Topanga, Woodland Hills, crateandbarrel.com.

4. Hester & Cook wood-slice paper placemat ($27 for a package of 12); Agoura Antique Mart, Agoura Hills, agouraantiquemart.com. 5. Hester & Cook oak-leaf table accent ($14 for a package of 12); Agoura Antique Mart, Agoura Hills, agouraantiquemart.com.

9 10

6. Magnolia Home Furniture wooden beaded pillar candleholder ($129 for a set of three); Home Santa Barbara, homesantabarb.com, and Home Santa Margarita, homesantamargarita.com. 7. Found woven wine bottle ($199); Pottery Barn at The Oaks, Thousand Oaks, Santa Barbara, and The San Luis Obispo Collection; potterybarn.com. 8. Laguiole en Aubrac carving set in olive wood ($250); williams-sonoma.com. 9. Farmhouse Pottery round cheese stones ($80, $105, and $200); A Beautiful Mess Home, Agoura Hills, abeautifulmesshome.com. 10. Thieffry Frères & Cie linen bread basket ($36); A Beautiful Mess Home, Agoura Hills, abeautifulmesshome.com. 

NOVEMBER 2017 / 805LIVING.COM

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Finds Style By Frances Ryan

The Bootie Edit Fall for these just-over-the-ankle stunners.

Valentino Garavani chain-trim leather boots ($1,325); Neiman Marcus at Westfield Topanga, Canoga Park, neimanmarcus.com.

Cheetah-print hair-calf leather boots ($178); Banana Republic at The Oaks, Thousand Oaks, Santa Barbara, The San Luis Obispo Collection, and Westfield Topanga, Canoga Park; bananarepublic.com.

Gucci boots with fold-over fringe detail ($1,150); Nordstrom at The Oaks, Thousand Oaks, Santa Barbara, and Westfield Topanga, Canoga Park; nordstrom.com.

Frēda Salvador “Ace” lace-ups ($495); K. Frank, Santa Barbara, kfrankstyle.com.

NOVEMBER 2017 / 805LIVING.COM

Camo Alexa Wagner “Giselle” ($860); Julianne, Montecito, julianneny.com.

Tory Burch “Sofia” booties ($398); Tory Burch at Westfield Topanga, Canoga Park, toryburch.com.

Aquazzura “Kaia” ($850): Diani Boutique, Santa Barbara, dianiboutique.com.

“Rubee” patent-leather boots ($338); Joie at The Promenade at Westlake, Westlake Village, joie.com.

Sergio Rossi “SR1” ($995); The Kingdom at The Commons at Calabasas, shopthekingdom.com. 

Finds Travel By Erin Rottman

LAID-BACK HOLLYWOOD

Framed paintings and drawings in various sizes are assembled to look like one cohesive work of art at The Kimpton Everly Hollywood.

ne of the latest trends in hospitality design is the creation of public spaces that are more social: Think home away from home instead of hotel. Built without a traditional lobby, The Kimpton Everly Hollywood (everlyhotelhollywood.com; from $280) has a small reception area that leads to a living room with couches, coffee table books, and vintage flea market finds

that deliberately don’t seem too perfect. “We really want our guests to sink into the furniture and feel inclined to stay all day,” says general manager Ashley Gochnauer, who describes the space as a place for both locals and guests to have a business meeting or join a friend for a cocktail. Unlike some nearby Hollywood hotels, she adds, the atmosphere at the Everly is more laid-back than party-like.

A short walking distance from Hollywood Boulevard, the 216-room hotel has views of the Hollywood sign from its north-facing rooms and panoramic views of downtown Los Angeles from rooms facing the other direction. The Hollywood Walk of Fame and Hollywood Pantages Theatre, now staging Hamilton, are a walk away.

At Sagrada Wellness, yogis slow down during walks to focus on the sights and sounds of nature and the present moment.

NOVEMBER 2017 / 805LIVING.COM

Sagrada Wellness (sagradawellness.com) yoga teacher Aaron Ogden occasionally throws out unexpected jokes at the beginning of a class. “Inevitably at least half the group will laugh,” says Ogden, who likes to use humor to show students that they don’t have to take yoga too seriously or master a complex pose to benefit from it. Ogden is the retreat facilitator at the 45-acre yoga and wellness retreat in Santa Margarita, which hosts a Thanksgiving and gratitude yoga weekend (November 24–26; $695–$1,095 all inclusive). Allowing for guests to spend the holiday with their families, the event starts the day after Thanksgiving. The program emphasizes mindfulness at the dining table, on the yoga mat, and during meditation walks. Meals, which are vegetarian and mostly gluten-free, include wine. There’s enough downtime slated for relaxing at the pool and getting acupuncture treatments by Eva Inglizian, who co-owns the property with husband Scott Currie. The special weekend concludes with a fire ceremony, in which a talking stick is passed around and participants share stories, laugh and cry, and sometimes break out in spontaneous song. Ogden remarks that every year participants say, “I did not expect that I would feel this gratitude.”

FROM TOP: COURTESY OF THE KIMPTON EVERLY; ANNIE HOCK

THANKFUL YOGA NEAR SLO

Elegant Old World California Mission Style View Estate 2716 Sapra Street, Thousand Oaks Security entry gates open to a wide, lighted, tree lined drive leading to this gracious property. Majestically commanding the “top of the world” from its private 2+ acre domain. Enjoy breathtaking, panoramic mountain, sunset and ocean views. The exceptional floor plan of approx. 5,625 sq.ft. and dramatic architectural elements create the perfect space for entertaining and family gatherings. A most desirable casita with kitchenette and full bath. Offered at $2,750,000 - www.SapraEstate.com

Sigi & Pam | 818.879.2999 Luxury CollectionSM Specialists sigiandpam@sigiandpam.com www.sigiandpam.com Sigi CalBRE # 00589771 / Pam CalBRE # 00669728

Associate Brokers. ©2017 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.

Finds Travel

SAN FRANCISCO FLATIRON

San Francisco Proper resembles the Flatiron Building in New York City. Here, hotel suites sit at the front end of the triangle, where windows on three sides afford city views of Market Street and the Ferry Building.

San Francisco’s Mid-Market neighborhood was the hub of the city’s entertainment scene in the 1920s, during which time the area’s Orpheum Theatre and The Warfield Theatre hosted shows of all types, including vaudeville, silent film, and stage plays. Now, following decades of dilapidation, the area is being revitalized, and the San Francisco Proper Hotel (properhotel.com/hotels/san-francisco; from $300) is one of the most recent arrivals. Built in 1907 and expanded in the ’20s, the restored Beaux-Arts flatiron building features 131 guest rooms designed by Kelly Wearstler in a style that marries downtown urban with old-school French. A variety of wallpapers with stripes and repeating patterns in the guest rooms “keep you intrigued,” says general manager Lorenz Maurer. Brass fixtures, brown tiles, and Aesop amenities carry the theme through to the bathrooms. The hotel’s sophisticated, all-day restaurant and lounge, Villon, serves shareable pre-theater dishes, such as merguez (a spicy North African–style sausage) and octopus and halibut crudo. Other on-site eateries include Charmaine’s (the hotel’s rooftop bar) and La Bande café, all overseen by James Beard Foundation– nominated chef Jason Franey, formerly of Restaurant 1833 in Monterey.

HOT TIP The end of the year can be the best time to visit San Luis Obispo wine country because of the

VICTORIAN-STYLE IN SANTA YNEZ

s interior designer Nicole Assil embarked on a multimillion-dollar remodel for the Santa Ynez Inn (santaynezinn.com; from $309, including breakfast and tastings at local wineries), she found a gem in a guest room: an authentic Victorian huntingthemed painting of a horse. That work of art, which reflects the Santa Ynez Valley’s ranch culture, became the inspiration for the library’s new look. Maintaining the romance and charm of Victorian style while updating and refreshing the interior was a priority. “There is definitely a little bit of warmth and nostalgia to coming to a place

that feels like you’re in a different era,” Assil says. She kept the original fireplaces, ornate crystal chandeliers in the common areas, and antique carved-wood beds and introduced modern elements like grass-cloth wallpaper, oak floors, and fabrics such as velvet and textured linen. The homey 20-room inn provides breakfast, afternoon wine hour, and dessert hour, when guests mingle around the outdoor brick fireplace and fire pits. For Thanksgiving, its sister property, The Lands by in Solvang, hosts a prix-fixe dinner at its restaurant Mad & Vin, with choices such as a butternut squash fritters appetizer and pumpkin pot de crème for dessert. 

The boutique Victorian Santa Ynez Inn has the warmth of a home with the feel of a stately mansion.

NOVEMBER 2017 / 805LIVING.COM

THE KIMPTON EVERLY: PROPER HOSPITALITY; COURTESY OF THE SANTA YNEZ INN

warm Indian-summer temperatures, fewer crowds, and less fog than in the summer season, says Heather Muran, executive director of the SLO Wine Country association. Purchase a Sip in SLO Tasting Pass for $40 (slowine. com/taste/sip-in-slo.php) and enjoy tastings in November and December at any four of 16 tasting rooms in the area, which is known for its pinot noir and chardonnay. Pass holders also receive discounts on wine purchases.

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Insider EVENTS IN & AROUND THE 805 By Heidi Dvorak

Through December 17

November 12

November 17

GUATEMALA FROM 33,000 KM: CONTEMPORARY ART, 1960– PRESENT

KEVIN HART: THE IRRESPONSIBLE TOUR

TASTE OF CONEJO

The Westmont RidleyTree Museum of Art, Santa Barbara. Modern and contemporary works from Guatemala are spotlighted in this exhibition, including art from Pacific Standard Time: LA/LA; westmont.edu.

Oxnard Performing Arts Center. He’s a prolific film and TV actor, but Hart’s heart is in standup. Watch his power-packed performance, live and uncensored; oxnardperformingarts.com. November 14

November 10–12

TANGO BUENOS AIRES: SPIRIT OF ARGENTINA

GARAGISTE FESTIVAL

11/17

Paso Robles locations. It’s wine-tasting nirvana. More than 200 handcrafted wines made by 60-plus microproduction winemakers are poured for sampling. Events include a grand tasting, a mixer featuring rare and reserve wines, tasting seminars, and Paso Passport Day; garagistefestival.com.

Performing Arts Center, San Luis Obispo. The tango is so much more than two people dancing to “Hernando’s Hideaway.” A company of 25 dancers, vocalists, and musicians bring authenticity and enlightenment to this enticing cultural phenomenon; calpolyarts.org.

Four Seasons Hotel Westlake Village. Come hungry, because reps from more than 60 local food and beverage establishments are on hand to dish out, pour, and talk about their creations. Grab a commemorative glass and tasting tray and let the elbowing begin; tasteofconejo.com. November 18 JOHNNY RIVERS

The Canyon, Agoura Hills. He’s still got that southern style and swagger, and he’s still singing “Memphis” and “Poor Side of Town.” But even with 30 million records sold, this Secret Agent Man has new tunes up his sleeve; wheremusicmeetsthesoul.com.

11/18

Here’s an Idea: Got an itch to explore? Or to live vicariously through the escapades of others? Either way, UCSB Arts & Lectures can sate those urges at NATIONAL GEOGRAPHIC LIVE!, an ongoing series spotlighting some of the world’s most acclaimed adventurers. On December 7, Cory Richards talks about his life as an expedition photographer and mountain climber; on February 26, former International Space Station commander Terry Virts shares his photos and videos from space as well as stories about living in the 360-degree Cupola observation module; on April 4, writer Kevin Fedarko and photographer-filmmaker Peter McBride discuss their on-foot trek across the length of the Grand Canyon; artsandlectures.ucsb.edu.

NOVEMBER 2017 / 805LIVING.COM

November 16

November 18–19

November 20–24

SHOPKINS LIVE! SHOP IT UP!

TUMBLEWEED TOWNSHIP

ZOO CAMP

Thousand Oaks Civic Arts Plaza. Grab a bestie and watch the theatrical debut of Jessicake, Bubbleisha, PeppaMint, Rainbow Kate, Cocolette, and Polli Polish. The totally cool Shoppies give manicure tips, sing pop tunes, dance, and model their on-fleek fashions; shopkinsliveontour.com.

Simi Valley Civic Center Park. The Old West of the 19th century comes to life in this town populated by pioneers, saloon girls, outlaws, gamblers, cowpokes, and merchants selling vittles and wares. It’s frontier fun with live entertainment; tumbleweed. nottinghamfestival.com.

Santa Barbara Zoo. During the Thanksgiving break, let the kids monkey around at the zoo, where age-appropriate programs are set up for ages 3 through 12. It’s all about games, animal visits, music, entertainment, science projects, and crafts; sbzoo.org.

November 18

November 18–December 23

OXNARD TAMALE FESTIVAL

THE COLOR RUN VENTURA

A CHRISTMAS STORY: THE MUSICAL

Plaza Park. Get in line for handmade tamales served by local vendors and restaurants. The day starts off with the Oxnard Christmas Parade, followed by a masa-making demonstration, a best tamale contest, a cumbia dance contest, mariachi music, raffles, arts and crafts, and a visit from Santa Claus; oxnardtamalefestival.com. >

December 2

Ventura County Fairgrounds. Nobody cares how fast runners complete this 5K; in fact, it’s not even timed. Yet thousands choose to participate and get drenched in colored cornstarch at each kilometer. An after-run Finish Festival offers live music, dancing, and massive color throws; thecolorrun.com.

Simi Valley Cultural Arts Center. Based on the film of the same name, this stage play follows the story of 9-year-old Ralphie Parker and his wish for a Red Ryder BB gun. All the iconic scenes are intact, including Flick getting his tongue stuck to a flagpole; simi-arts.org.

FROM TOP: DAVID BRAND PHOTOGRAPHY; COURTESY OF THE COLOR RUN

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Book your seats now for these upcoming events. NOVEMBER Through November 26: Based on Zelda Fitzgerald’s letters and stories, THE LAST FLAPPER is a portrait of F. Scott Fitzgerald’s wife. William Luce’s play is set in an insane asylum on the last day of her life as she tells her story during a hypnotherapy session; Pewter Plough Playhouse, Cambria, pewterploughplayhouse.net.

Our Fine Homes & Estates Division is filled with experienced agents ready to take care of all your luxury home needs. Contact us today to learn more about this exclusive service.

Through December 31: The themes of love, desire, memory, and time are interpreted in VALESKA SOARES: ANY MOMENT NOW, an exhibition of 49 artworks, consisting of installation, sculpture, photography, and video, dating from the early 1990s to the present. The artist uses collected and found objects, such as carpets, books, light fixtures, antique stools, mirrors, portrait paintings, and flowers; Santa Barbara Museum of Art, sbma.net. Through February 1: Curated by representational artist Hernán Miranda, CONVERGENCIA/CONVERGENCIA is an exhibition of work by contemporary Paraguayans, some of whom now live in other countries. Media include oil, acrylic, charcoal and graphite, and sculptures in bronze and glass; Kwan Fong Gallery of Art and Culture, Cal Lutheran University, Thousand Oaks, callutheran.edu. November 2–12: Filmmakers from all over the world come together to present their cinematic works at the 18th annual OJAI FILM FESTIVAL. The selected films possess a unique vision in that they uplift and inspire audiences to live meaningful lives. This year, actor and political activist Ed Asner is honored; Ojai locations, ojaifilmfestival.com. November 9–December 23: Misunderstood teens and their parents can relate to the Disney musical FREAKY FRIDAY, which opens the theatrical season at the Marian Theatre. It’s a humorous story about an overworked mother and her rebellious teenage daughter who both magically swap bodies and experience what each other’s life is really like; Marian Theatre, Santa Maria, pcpa.org.

UNIQUE LISTINGS. EXCLUSIVE SERVICES. EXCEPTIONAL RESULTS.

www.FineEstates.C21Troop.com © 2017 CENTURY 21 Real Estate LLC. All Rights reserved. CENTURY 21® is a trademark owned by CENTURY 21 Real Estate LLC. The principles of the Fair Housing Act and the Equal Opportunities Act are fully supported. Each office is independently owned and operated. If your property is currently listed with another broker, please disregard as it is not our intention to solicit the offerings of other brokers. CalBRE Lic. #01994886

November 10–12: Learn about Central California history during the Spanish-Mexican Colonial period at the 33rd annual VAQUERO SHOW & SALE. Experts are on hand to provide educational commentary and demonstrate roping and horsemanship techniques; Santa Ynez Historical Museum and Parks-Janeway Carriage House, santaynezmuseum.org. November 11: Shades of The Breakfast Club. Gen Xers can relive the days when everyone loved Cosby, MTV ruled, and “Just Say No” were probably the most ignored words around. So

squeeze into some spandex and rock out to THE MOLLY RINGWALD PROJECT—’80s NIGHT, a

totally awesome tribute band that re-creates this phat era with gnarly lighting and laser effects; Discovery Ventura, discoveryventura.com.

Look for our newest location in Oxnard at The Collection!

November 12: The Los Robles Children’s Choir joins the Areté Vocal Ensemble in A CENTENNIAL TRIBUTE TO LEONARD BERNSTEIN. This program is the first of a two-part tribute to the great American composer and conductor, honoring the 100th anniversary of his birth. Wyant Morton conducts; Samuelson Chapel, Cal Lutheran University Thousand Oaks, aretevocalensemble.org. November 18–19: Esteemed conductor John Mauceri raises his baton to lead the New West Symphony in the program MAUCERI AND BERNSTEIN’S 100TH. As a protégé of Bernstein, Mauceri plans to share his personal stories and photographs about his years with the late composer. Musical selections include songs from On the Town, Trouble in Tahiti, Wonderful Town, Candide, West Side Story, and 1600 Pennsylvania Avenue; Thousand Oaks Civic Arts Center and Oxnard Performing Arts Center, newwestsymphony.org. November 23: While the cook is prepping the turkey and all the trimmings, take the kids to watch Asian elephants Little Mac and Sujatha party hardy at the THANKSGIVING DAY PUMPKIN SMASH. All the other animals (well, maybe not the snakes) are given their own pumpkins to toss, roll, pierce, and puncture; Santa Barbara Zoo, sbzoo.org. November 29: What happens when Buddy, an orphan, accidentally crawls into St. Nick’s bag of gifts and winds up at the North Pole? Years later, he takes off for the Big Apple to find his birth father. Follow him on his journeys in ELF THE MUSICAL, a hilarious show for audiences of all ages; Performing Arts Center, San Luis Obispo, calpolyarts.org.

DECEMBER

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

December 1–January 5: The entire month of December and a handful of 2018 days are devoted to JULEFEST, the Danish acknowledgement of the Christmas season. The town offers a slew of activities, including unique shopping and eating opportunities, a tree lighting, a parade, appearances by Santa Claus, wine and beer walks, a community nativity pageant, and holiday light tours, all culminating in the Christmas Tree Burn; Solvang locations, solvangusa.com. December 3: Chamber on the Mountain hosts an afternoon concert with the ARIANNA STRING QUARTET, accompanied by pianist Michele Levin. Meet the artists at a reception after the show; Logan House, Ojai, chamberonthemountain.com. December 8–23: There’s nothing like a singalong to bond family and friends. And when it takes place aboard a 64-foot catamaran for a >

r e s t a u r a n t

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

Insider one-hour Island Packers evening tour of decorated homes along the Ventura harbor and Ventura Keys, it adds an extra dose of fun to the festivities. The CAROLING CRUISE departs on select weekday evenings, so brush up on “Jingle Bells” and set sail for a seaworthy adventure; Ventura Harbor Village, venturaharborvillage.com. December 10: Get into a jolly frame of mind at

We Joined Compass For You!

Kristy, Jill, Rusty

HOLIDAY ON THE HILL, an evening of exhibits,

a buffet dinner, photo ops with Santa, and live music performances given by Oak Park High School Choir, Conejo Valley Youth Orchestra, and other local groups. Admission includes access to Titanic at the Reagan Library, an exhibit of authentic artifacts and documented stories of those who were on the ill-fated ship, as well as An American Christmas, a showcase of 24 decorated trees that define America’s road to greatness; Reagan Presidential Library and Museum, Simi Valley, reaganfoundation.org. December 15–16: Two days of action-packed family-friendly activities make for a swell coastal celebration at the VENTURA HARBOR VILLAGE ANNUAL PARADE OF LIGHTS. The first day offers carnival rides and games. During both days, there is a Winter Wonderland & Holiday Marketplace with crafts, carolers, faux snowfall, treats, and roaming holiday characters. This year’s parade theme is When You Wish Upon a Star, so expect lots of happy, hopeful messages; Ventura Harbor, venturaharborvillage.com. December 16: 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 to 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.

The Kaufman Group is thrilled to announce that we’ve joined Compass. Together with Compass, you’ll get our same great service backed by the innovative technology and marketing service that has taken the industry by storm. While we continue to provide unparalleled service, Compass is changing the way we do it. We’re doing it for you.

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December 16: Talk about a captive audience. Teddy bears are on their best behavior at the VICTORIAN TEDDY BEAR TEA. Santa, Mrs. Claus, elves, and the Snow King and Queen are stopping by to visit and participate in the party, which includes eating gingerbread cookies and candy canes, cookie decorating, live music, storytelling, and coloring. Everyone gets a commemorative teacup and saucer; Park Ballroom, Paso Robles, pasoroblesdowntown.org. December 30: He’s not only one of the best musicians around he’s also unexpectedly funny. While he’s not a comedian, TODD RUNDGREN is an all-around showman, and his concerts spotlight his composing skills as well as his vocal and instrumental artistry, wry wit, and wisdom. He always sings his hits and new tunes; hopefully he’ll do a little shtick; The Canyon, Agoura Hills, wherethemusicmeetsthesoul.com.

JANUARY January 12–28: Based on the book published in 1905 by Frances Hodgson Burnett, A LITTLE PRINCESS is a captivating story about a young girl who must attend a fancy London boarding school, away from her beloved father. The story line adheres to the original plot, rather than the plot of the movie version, so expect a few surprises. The tale deals with cultivating strength while dealing with hardship. This is a youth-performed production and appropriate for all ages; San Luis Obispo Repertory Theatre, slorep.org.

Show Your Support

Coming Soon to Santa Barbara!

Fun and fundraising go handin-hand at these local events. NOVEMBER November 10: The Rhythmic Arts Project (TRAP) is a method of teaching students with disabilities by infusing rhythmic principles into the learning of reading, writing, arithmetic, and life skills. To help support this nonprofit organization and see the method in action, attend the TRAP @ 20 YEARS! benefit concert with performances by Michael and Amy McDonald and Friends, Bill and Tamara Champlin, Táta Vega, Carl Graves, and the band Pockets; Lobero Theatre, Santa Barbara, trap-learning.org. November 11: It’s a competitive race and a tribute to the country’s armed forces. The VETERANS DAY HALF MARATHON follows a course through the Central Coast and concludes on the Santa Barbara waterfront. For those not up to a 13.1 miler, there’s a relay and five-mile Sun Run. A health and fitness expo is situated on site to help everyone figure out the best way to recoup lost energy or have more for next time. Proceeds benefit programs for veterans and those presently in the military; Chase Palm Park, Santa Barbara, sbmarathon.com. November 11: Ventura County achieved a no-kill status one month after the formation of Paw Works. If that isn’t enough reason to donate to this organization, then attend WOOF AND WINE, which is a wine-tasting pawty dedicated to rescuing unwanted animals and giving them safe refuge; Katie Thompson Estate Vineyard, Camarillo, pawworks.org. November 11–12: A little holly here, a bit of tinsel there, does not a properly decorated home make. Get an edge on how to deck the halls with homespun style at a self-guided tour of four exceptionally adorned Ojai Valley residences. Afterward, stop in at a designated marketplace and scoop up lifestyle and fashion >

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November 14: Today is NATIONAL PHILANTHROPY DAY and each year, each chapter of the Association of Fundraising Professionals acknowledges individuals and groups who have had a profound philanthropic impact on the community. This year the Santa Barbara–Ventura Counties chapter recognizes recipients in the categories of Philanthropists of the Year, Volunteers of the Year, Youth in Philanthropy, and Fundraiser of the Year. Honor them at this afternoon lunch reception; The Fess Parker: A Double Tree by Hilton Resort, Santa Barbara, afpsbv.org. November 23: In anticipation of gobbling down that big holiday dinner, work up an appetite the day before by competing in the 5K VENTURA TURKEY TROT. In addition, let the kiddos 14 and under burn off steam at a 1K. Activities also include awards, booths, food, and Jolly Jumps. Participants should bring non-perishable food items for donations to the Ventura County Area Agency on Aging Food Drive; Ventura Auto Center, venturaturkeytrot.com.

DECEMBER December 6: Meet real-life local heroes at the TEDDY BEAR CANCER FOUNDATION’S LITTLE HEROES BREAKFAST, named in honor of children who battle cancer. The program is uplifting and inspirational and the food is complimentary. Donations raise money for families of children with cancer living in the counties of Santa Barbara, Ventura, and San Luis Obispo; Wedgewood at the Tower Club, Oxnard, teddybearcancerfoundation.org. December 10: Some decorators really know their way around a wreath. Those who don’t might opt for stealing top design tips at HOMES FOR THE HOLIDAYS, a tour of homes in Pleasant Valley. Afterward, head for the Red Barn Holiday Boutique, where there are decorations for purchase, as well as refreshments and homemade treats. Proceeds benefit Meadowlark Service League; Pleasant Valley locations and Camarillo Ranch, meadowlarkserviceleague.org.

Worth a Drive

Venture just outside the 805 for these choice events. Through November 27: In honor of his 80th birthday, selected works of the British artist who painted A Bigger Splash, Beverly Hills Housewife, and more than a few pool bottoms are exhibited in HAPPY BIRTHDAY, MR. HOCKNEY. On view are David Hockney’s drawn and photographic selfportraits created over the past six decades from the 1950s to 2012 as well as Polaroid composites and photo collages, including Pearblossom Hwy., 11–18th April 1986 #2; J. Paul Getty Museum, Los Angeles, getty.edu. November 3–12: Mendocino County has come down with a severe case of fungi fever which can be quelled at the MENDOCINO MUSHROOM, WINE, & BEER FEST, honoring the annual crop of cap, chanterelle, porcini, and hedgehog varieties. The ’shroom-centric itinerary includes the Malbec and Mushroom Feast, a Homebrew Festival for artisan beer and mushroom-inspired cuisine, foraging forays, exploration tours, a mushroom walk, workshops, cooking classes, and, to cap it off, a mushroom hike. As if that’s not enough, there are musical performances, train rides, art lectures, wine tastings, food and wine pairings, winemaker dinners, beer dinners, a medicinal mushroom breakfast, mycologist talks, and much more; Mendocino locations, visitmendocino.com.

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Find out what being thankful is really all about by assisting those who are in need. Each year for the last 32 years, THANKSGIVING FOR PASO ROBLES, a volunteer-run nonprofit organization, has served holiday dinners to men, women, and children on the big day. This year, there are plans to serve 1,000 meals. Members raise money to buy the food, pick it up, prepare it, decorate the Centennial Activity Center, set tables, drive those who are without transportation, serve the dinner, bus tables, and clean up. They also deliver holiday meals to people who are homebound in Paso Robles and Templeton. A skilled chef is also needed; Want to help? Sign up in advance; thanksgivingforpasorobles.com.  Note: For opportunities close to home, visit volunteermatch. com. Most towns have at least one Thanksgiving meal celebration that requires various types of volunteer assistance. Whatever your interests, there’s a volunteer opportunity just right for you. 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.

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Generosity on the Plate

Try these limited-time menu items developed by local restaurants to support worthy causes. By Hilary Dole Klein

Lobby Lounge at Four Seasons Hotel Westlake Village

Last year, 805 Living ’s “Dishing It Out for Charity Challenge” proved that pairing a desire to give back with a special dish from a fine restaurant is the perfect recipe for a season of giving. For the second year in a row, restaurants from around the region are stepping up to the plate. Each one has developed a distinctive dish, and for every one sold

during November and December, each restaurant has pledged to donate $2 to the charity of their choosing. Last year, the Charity Challenge raised more than $16,000. We need your support to make this year an even bigger success. Try these specials to discover a delicious way to give back. 805LIVING.COM / NOVEMBER 2017

ACME HOSPITALITY

SANTA BARBARA acmehospitality.com Acme Hospitality’s restaurants honor Direct Relief, which provides medical and emergency support both locally and internationally. “With the recent natural disasters around the U.S. and Mexico, Acme Hospitality felt it was the best way to give back to those in need,” says spokesperson Laura Ray. Here are four bountiful dishes from these boutique restaurants in Santa Barbara’s Funk Zone. Aroha Restaurant

AROHA RESTAURANT

lesmarchandswine.com Popular during the holidays, chef Weston Richards’ Seven-Piece Cheese and House-made Charcuterie Board is presented with toasted breads from Helena Avenue Bakery, fruit, jam, nuts, mustard, pickled vegetables, and olives.

WESTLAKE VILLAGE aroharestaurant.com Chef-owner Gwithyen Thomas says his choice of Cancer Support Community is personal. “After losing my mom to cancer, I wanted to be able to support those who are going through some of the toughest times in their lives.” He offers his awardwinning pan-roasted Horopito-Crusted New Zealand Venison, served with sweet potato, cherry compote, pistachio, and vanilla-parsnip puree.

LOQUITA

loquitasb.com Executive chef Peter Lee’s Spanish-inspired Mariscos Paella, one of his most popular dishes, is made with squid ink, Argentinian shrimp, calamari, and Venus clams. Lucky Penny Chef Emmanuel Calderon of Four Seasons Resort The Biltmore

LUCKY PENNY

luckypennysb.com Chef Ron Batdorf selected one of the restaurant’s original pizzas. Still a favorite on the menu, the festive Milpas Pizza is topped with spicy tomatillo marinara, fingerling potatoes, Mexican chorizo, a sunny-side-up egg, cotija cheese, and cilantro.

THE LARK

thelarksb.com Texas-born chef Jason Paluska’s Slow Roasted Niman Ranch Ribs with Southern sweet-tea glaze, fingerling potato salad, Anaheim chiles, Easter egg radish, chives, and Texas Tornado hot sauce are quintessential Southwest comfort food. 52

NOVEMBER 2017 / 805LIVING.COM

BELLA VISTA RESTAURANT AT FOUR SEASONS RESORT THE BILTMORE

SANTA BARBARA fourseasons.com/santabarbara Chef Emmanuel Calderon puts an innovative spin on his Vegan Cauliflower “Risotto,” prepared with raw cauliflower rice, kabocha squash puree, roasted okra, crispy sunchokes, and coconut foam. His dish benefits the Cancer Center of Santa Barbara. “The founder of Four Seasons Hotels & Resorts, Isadore Sharp, is extremely passionate about this cause,” says Four Seasons spokesperson Tatiana Konovalov.

CONVIVO

SANTA BARBARA convivorestaurant.com At his Italian-inspired waterfront restaurant, chef and owner Peter McNee

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looks to the ocean for Steph’s Santa Barbara Sea Urchin With Avocado Za’atar Toast. Funds raised go to North Bay Fire Relief, says McNee, “to assist the victims of the Northern California fires that destroyed over 5,000 structures and displaced thousands of families.” Chef Chris Beckett of Fish Gaucho Califorina Mexican & Tequila Bar

The Lark

FINCH & FORK

SANTA BARBARA finchandforkrestaurant.com Every year chef James Siao and his colleagues ride hundreds of miles for Chef’s Cycle in support of No Kid Hungry Share Our Strength, which aims to end childhood hunger in America. His Burrata and Caramelized Pears With Toasted Walnut Pesto includes spiced walnuts, sliced grapes, speck ham, and grilled artisan sourdough.

FINNEY’S CRAFTHOUSE & KITCHEN

WESTLAKE VILLAGE finneyscrafthouse.com Chef Eric Bosrau’s Pastrami Burger with pepper jack cheese, lettuce, and Finney’s House Spread on a German pretzel bun pairs well with an impressive selection of craft beers. It also shows the popular gastropub’s commitment to Support for the Kids, which helps underprivileged and foster kids in Ventura County. “My family has been actively involved with this charity for many years,” says Finney’s owner Greg Finefrock. 54

NOVEMBER 2017 / 805LIVING.COM

FISH GAUCHO CALIFORNIA MEXICAN & TEQUILA BAR

PASO ROBLES fishgaucho.com Executive chef Chris Beckett’s SlowBraised Carnitas Tacos Redux, assembled with succulent pork shoulder, caramelized onion jam, grilled pineapple and jalapeño, bacon, fresh cabbage, and radish, combines rich comfort food with bright tropical flavors. The restaurant proudly supports Almond Acres Charter Academy, a nonprofit school offering exceptional education opportunities to kids.

LA COSECHA MODERN COCINA

VENTURA lacosecharestaurant.com “Food Share’s mission to fight hunger by nourishing and educating the community is close to the hearts of the La Cosecha team,” says spokesperson Kerry Parker. Chef Luis Martinez dedicates two fallinspired dishes: Chicken Mole Tamales and Chiles en Ogadas—roasted poblano peppers with pork picadillo, walnut cream sauce, pomegranate seeds, Mexican rice, and black beans.

Finch & Fork

LADYFACE ALEHOUSE & BRASSERIE

AGOURA HILLS ladyfaceale.com Helping fund the construction of a wildlife crossing bridge over the 101 freeway in Agoura Hills inspired support for the Santa Monica Mountains Conservancy/ Mountains Recreation & Conservation Authority. Chef Justin Clarke has perfected The Don Pedro, a lamb belly ciabatta sandwich with feta-and-mint spread, grilled onions, heirloom tomatoes, and a side of olive oil–tossed arugula and Parmesan shave.

LOBBY LOUNGE AT FOUR SEASONS HOTEL WESTLAKE VILLAGE

WESTLAKE VILLAGE fourseasons.com/westlakevillage The hotel has a close relationship with the Boys & Girls Clubs of Greater Conejo Valley, and it traditionally hosts the organization’s annual gala. Executive chef Jose Fernandez’s Spanish background influenced his choice of Charred Octopus With Fresh Mint & Cilantro Salad, which combines dried chili–marinated

the charity behind the annual Chef’s Cycle fundraiser, benefits from executive chef James Siao’s Crispy Cauliflower. The hearty, sharable starter consists of fried cauliflower served with caper aioli, charred lemon, chili, and garlic crunch.

Chef Cat Cora of Mesa Burger

Q SUSHI

octopus, roasted butternut squash, cipollini onions, and freshly picked greens from the hotel’s garden.

LOS OLIVOS WINE MERCHANT & CAFE

LOS OLIVOS winemerchantcafe.com Last July, the Whittier Fire burned 90 percent of the buildings at The Outdoor School at Rancho Alegre, which provides outdoor education programs for children. “We look forward to being part of the rebuilding process,” says co-owner Shawnda Marmorstein. Chef Chris Joslyn shows his support with succulent Braised Short Ribs served with roasted onion, herb-garlic potatoes, pole beans, and red wine jus.

MESA BURGER

SANTA BARBARA mesaburger.com Combining two American classics, chef and co-owner Cat Cora and executive chef Michael Cherney developed the Pizza Burger, layering into a brioche bun their custom-blend beef patty, marinara sauce, mozzarella, pepperoni, basil pesto, and Parmesan crisp. The dish helps fund Chefs for Humanity, founded by Cora, to provide hunger relief, nutrition information, and disaster response to those in need. 56

NOVEMBER 2017 / 805LIVING.COM

MOUTHFUL EATERY

THOUSAND OAKS mouthfuleatery.com Bringing baskets of joy, toys, and gifts to children with cancer, the Bumblebee Foundation benefits from the restaurant team’s love for children. Chef Luis Alberto Sanchez’s seasonal Pan-Roasted Stuffed Chicken comes with baby spinach, smoked mozzarella, and cranberries, served on a bed of Israeli couscous and finished with pomegranate molasses au jus.

OLIO CRUDO BAR

SANTA BARBARA oliocrudobar.com In honor of the Teddy Bear Cancer Foundation’s support for families with children with cancer, executive chef Alberto Morello offers a fall-into-winter dish, Delicata Squash With Burrata made with oven-roasted squash, creamy burrata cheese, crumbled pistachio, and microgreens. “We’ve helped this wonderful organization from the beginning,” says co‑owner Elaine Morello.

OUTPOST AT THE GOODLAND

GOLETA outpostsb.com Working to end childhood hunger in America, No Kid Hungry Share Our Strength,

ROBIN’S RESTAURANT

CAMBRIA robinsrestaurant.com Owner Shanny Covey discovered the Family Care Network when she and ex-husband Robin were adopting their son, Roberto, from Brazil. In honor of the organization, executive chef Brian Parks developed a Butternut Squash and Black Kale Lasagna, prepared with portobello mushrooms, ricotta, white cheddar, and Parmesan cream sauce.

RUMFISH Y VINO

VENTURA rumfishyvinoventura.com This Central American–style gastropub chooses to benefit Food Share, Ventura County’s Food Banks with its Rumfish Hanger Steak, served with California mole, grilled yams, and pickled onions. “With such a direct correlation between food waste and people in need of food, the restaurant industry has a responsibility to try and close the gap,” says co-owner Pamela Solomon.

SABOR COCINA MEXICANA THOUSAND OAKS saborcocinamexicana.com Chef and owner Leticia Hansen says she supports the Boys and Girls Clubs of

OLIO CRUDO BAR: COURTESY OLIO CRUDO BAR

Olio Crudo Bar

WESTLAKE VILLAGE qsushi.com Selecting from a menu of Japanese classics, Q Sushi is serving Kyuri Salmon Roll to benefit Hope’s Haven, a Ventura County charity helping children with lifethreatening illnesses and serious injuries. This popular salmon and avocado roll is wrapped in cucumber (kyuri) instead of rice. Adding to its appeal, Thousand Oaks– based insurance company PCH Benefits will match Q Sushi’s donation.

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Greater Conejo Valley because of “my love for all kids.” She presents a seasonal dish redolent with fall flavors: Chile Relleno de Pavo—roasted chile pasilla, turkey picadillo, crema, queso fresco, pumpkin seeds, and butternut squash sauce.

S.Y. KITCHEN

SANTA YNEZ sykitchen.com Inspired by a trattoria in their hometown of Verona, executive chef Luca Crestanelli and sous chef Francesco Crestanelli developed Gnocchi al Ropeton, made with sheep ricotta gnocchi, a ragù of sausage, roasted house-cured guanciale, bell peppers, tomato sauce, curry, and mascarpone cheese. They choose to honor People Helping People, which provides social services for the Santa Ynez Valley.

The Bear and Star

Chef Luca Crestanelli of S.Y. Kitchen

LOS OLIVOS thebearandstar.com Chef and partner John Cox’s SlowBraised Lamb Street Tacos is his version of a classic Mexican street taco, prepared with braised, spiced local lamb, fresh-pressed corn tortillas, and guajillo chile salsa. Choosing Direct Relief for his charity, Cox says, “We want to benefit earthquake recovery efforts throughout Mexico, a place very near to our hearts.”

THE HITCHING POST II

SOLVANG hitchingpost2.com Owner, chef, and winemaker Frank Ostini honors Direct Relief. “It’s one of the most highly respected nonprofits in the world,” says Ostini. “For every dollar donated, it provides $30 of medical supplies.” His popular Grilled Artichoke is steamed then grilled, seasoned with the restaurant’s Magic Stuff, and served with spicy smoked tomato mayonnaise.

The Hitching Post II

NOVEMBER 2017 / 805LIVING.COM

THE LANDSBY

SOLVANG thelandsby.com Chef Beto Huizar crafted his Mangalista Pork Roast keeping in mind People Helping People, a human and social services agency in Solvang. A bone-in Winfield Farm pork loin is presented with pan-roasted winter squash and sweet potato puree, sautéed greens, and quince glaze. “Having personally benefitted from People Helping People during a rough patch years ago, chef Beto willingly helps raise money for this charity,” says spokesperson Wendy Wilson.

THOMAS HILL ORGANIC KITCHEN

PASO ROBLES AND SAN LUIS OBISPO thomashillorganics.com “My brother passed recently,” says owner Debra Thomas, “and having a big brother meant a lot to me.” In support of Big Brothers Big Sisters, executive corporate chef Kurt Metzger is serving Surf and Turf—bone marrow with bacon marmalade, salt-crusted charred octopus, and romesco sauce. “He was thinking surf and turf are like a brother and sister—hand in hand,” Thomas adds. 

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Insights By Anthony Head

Cancer Time

...in which the author grapples with his place in recovery, including whether or not Time is, indeed, on his side.

wo years ago, I wrote an essay for this column titled “The Time Is Now: My Year of Living Gloom-Free.” At the time, I had just completed my final round of chemotherapy against leukemia, and a bone-marrow biopsy (a somewhat uncomfortable procedure to the derrière) would soon reveal if I were cancerfree. But regardless of what the results would be, I’d found myself more anxious about building our family’s annual Thanksgiving bonfire, which included our traditional Gloom Box filled with our guests’ grievances—their Glooms—from the year, along with packs of firecrackers to blow them to smithereens. Indeed, we had a great holiday and I went into remission (the cancer was undetectable). And at the time, I was quite moved by a jewel of a thought from Robert Ingersoll, a 19th-century lawyer and orator: “The time to be happy is now. The place to be happy is here. The way to be happy is by making others so.” I couldn’t explain then why these words resonated so profoundly with me when I first came by them in the hospital, but I thought of them often and I’ve lived them the best I could to this day. There were other examples of lore and insight that came my way in the form of cards, emails, texts, and Internet memes, and

NOVEMBER 2017 / 805LIVING.COM

I appreciated the sentiment behind them all. I had been so close to death several times that I wasn’t too fond of “Live every day like it’s your last on earth.” That’s like Groundhog Day and The Twilight Zone mixed together. (Or, like, most of The Twilight Zone episodes by themselves.) “Stay positive.” You stay positive. I’ll stay medicated. “Whatever doesn’t kill you makes you stronger.” I beg to differ. Even though I’m fully aware of the point of that expression (I really, truly am so please don’t send me explainers), the cancer didn’t kill me, but it wounded me deeply. I’m much weaker today, both physically and with something inside. And I resent it, if you want to get down to brass tacks. So, let’s face it: The reality of my situation simply trumped such Anthony Head with well-intentioned witticisms. his wife Michele and their pack. Another reality is that the leukemia came back last year, and few things in life have proven to be as deflating as learning I possess eager, overachieving cancer cells that wanted to finish the job without regard for how I’d planned to rebuild my life. Now my immediate future meant more and stronger, chemotherapy, which eventually made me so sick as to render me unrecognizable to myself. Family who looked upon me worked hard to withhold their shock at seeing that I was being fed exclusively through a tube, the only way to stop the weight loss (which bottomed out at around 60 pounds lost). After wiping out my immune system, I underwent a bone-marrow stem-cell transplant. The intended outcome is that some stranger’s stem cells will prove to be resilient against leukemia as mine have failed, twice. Will it work? Too soon to tell, but after spending nearly three months inside a hospital for all these procedures and some recovery time, I’ve come to this conclusion: No one, simply no one, has ever uttered the phrase, “As heartwarming as a hospital room.” Lest the reader think I grouse too much, allow me to elucidate. Life remains tough, but I’m upbeat because I’m in remission again. On a completely different level of gratitude, one that is felt better than it can be explained, I’ve witnessed how my wife is made from some of the toughest stuff on earth. I credit her with saving my >

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Insights life as much as any doctor, nurse, or drug company. During this whole period she was my staunch advocate against the labyrinthine health-care system. She coordinated doctor appointments and acquired prescriptions. She did all the cooking and cleaning. She worked full time, and took care of our three dogs and our home. And she was insistent with me when she needed to be insistent with me, which is why my success is a direct result of her unflinching resolve to see this thing through. An unexpected aftershock from this ordeal was how people from around the country, and actually, the international community, helped me through the ordeal. My sister set up a fundraiser page to thin some of the bills, and many of those incredibly generous individuals, from the East Coast to the west, north to south, and a lot from back home in Southern Indiana, stuck around to get regular updates from my Facebook page Leukemia Is a Real Blast. Back in the hospital, whenever I could type an update on my condition, I’d hear back with honest and loving sentiments, jokes, and encouragement. From the community came the nickname Fräulein O’Positive for the

“Cancer has been a long, inelegant affair with myself. And it’s only after the passage of time do I feel confident enough to discern a small bit of intelligence to others facing similar challenging events.” stranger who donated the stem cells. I’ve learned she is in her early 40s and lives in Germany, and she was honorably named in recognition of our shared blood type. Prior to harvesting the stem cells, she endured a week of having her white blood cells stimulated for greater volume. I have undergone this procedure many times: Remember the lightning-strike pains in your knees during those teenage growth spurts? It felt like that, only much more intense, could easily last an hour, and could be felt from my shins to my pelvis. So, I think it’s wonderful that people like Fräulein O’Positive are in our world. Cancer has been a long, inelegant affair with myself. And it’s only after the passage of time do I feel confident enough to discern a small bit of intelligence to others facing similar challenging events. My doctors and nurses, my wife, my friends and colleagues, just about everyone could read the frustration on my face this past year, hear it in my voice, and they all told me that it (“it” meaning anything that begins to resemble a recovery) takes time. That was the last thing I wanted to hear, but time has passed and I do feel better. Not back to normal, and maybe never, but the important part of letting Time be my friend was how I used it. I did exactly what the doctors told me to do, I went to physical therapy, I swallowed up to 30 pills a day (sometimes I vomited up to 17 pills a day), and I refrained from making a living as a wine writer, as I had done for the better part of 20 years. Still, Time became more of a friend when I accepted that it wasn’t judging me or hampering me. It was just passing by—and without its passage nothing gets done, including my recovery. And that also includes Thanksgiving with a bonfire and box full of firecrackers. 

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HARVEST GRATITUDE

Transcendental Vacation Melding the serenity of a seaside retreat with the soul-satisfying vibe of an urban boutique hotel, Santa Barbara’s newly opened Hotel Californian (thehotelcalifornian.com) on State Street offers something for everyone within and around its three Spanish Colonial–style structures, lush gardens, rooftop pool, and event deck. And for those who seek the ultimate level of escape, there is Majorelle, the hotel’s luxurious spa . Lushly designed with sweeping circles of blues, grays, and whites to summon romantic scenes of traditional Morocco, Majorelle seeks to soothe and transport guests with

LUNG CANCER AWARENESS November is National Lung Cancer Awareness Month, a good time to sharpen your knowledge of this leading cause of cancer deaths. It’s widely known that lung cancer is strongly linked to smoking, but it isn’t as simple as that, says Andres E. Giron, M.D. (girondoc.com), a Thousand Oaks–based pulmonologist affiliated with Los Robles Hospital & Medical Center (losrobleshospital.com). For instance, there’s a difference

NOVEMBER 2017 / 805LIVING.COM

between nonsmokers who kicked the habit and those who were never smokers at all. “Studies show that a never-smoker’s risk for lung cancer is estimated at between 12 and 30 times lower than that of smokers,” Giron explains. But why do never-smokers get lung cancer at all? “It is not certain, but research shows

a meticulously curated menu of massage, skin, and body treatments. Packaged experiences—such as the Tribute Body Ritual (two hours for $380), which features customized aromatherapy (that can be taken home after the treatment), a body scrub, a wrap, and a massage and the Neroli Massage (90 minutes for $285) with spicy and aromatic essential oil extracted from orange tree blossoms—are carefully personalized to ensure that each guest receives optimal care and leaves the spa with a heightened feeling of mind and body balance and overall well-being.

that exposure to second-hand smoke, especially at a young age, seems to be a significant risk factor,” says Giron, who adds that exposure to toxins such as asbestos, arsenic, and chromium, as well as outdoor pollution and radon gas “have been implicated.” Genetics and a history of chemotherapy or radiation therapy may also raise the risk, he says.

Among low-risk neversmokers, American women show a higher incidence of lung cancer than men, but reasons for this are undetermined. However, Giron advises everyone—male, female, smoker, past smoker, and neversmoker—to take a close look at what they eat. “Some studies suggest that a healthy diet high in fruits and vegetables and low in fats might decrease your risk for lung and other cancers,” he says. ” 

FROM TOP: COURTESY HOTEL CALIFORNIAN; © GIC/STOCKSY UNITED; © DIMACHE/ISTOCKPHOTO.COM

Giving thanks is more than a ritual practiced annually around the holiday table. Numerous studies have linked gratitude, or a sense of appreciation for what is valuable and meaningful to oneself, to feeling better about life in general. One 2015 study in the journal NeuroImage even used before- and after-brain scans to show the noteworthy neural effects of feeling and expressing gratitude. Valencia- and Westlake Village– based therapist Linda K. Laffey, MFT (lindaklaffey.com), believes in the power of gratitude to help her clients get well and to improve their relationships. “I encourage couples to find at least one thing daily to be genuinely grateful for in their partner and to express that appreciation to their partner,” she says. “Couples who have implemented this practice have seen swift and profound results.” This also works on a broader scale, Laffey adds, noting, “[If] we can adopt gratitude as a daily practice, for ourselves and the world, perhaps we can bring about a more peaceful and loving experience for all.”

Arts & Culture By Joan Tapper

The Beauty of Imperfection For Julie Pointer Adams, the true art of hospitality lies in connecting with other people.

For Wabi-Sabi Welcome, Julie Pointer Adams (above) looked to the way people in various cultures entertained, including relaxed alfresco meals in Southern France (left).

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FROM TOP: RYAN J. ADAMS; JULIE POINTER ADAMS

he holiday season is usually filled with festive dinners and other celebrations with family and friends, but those joyous occasions may also give rise to high expectations of flawless entertaining, unattainably picture-perfect décor, and onerous traditions. Julie Pointer Adams’ new book, Wabi-Sabi Welcome (Artisan; juliepointer.com), is a timely reminder that all that angst is beside the point. The subtitle—Learning to embrace the imperfect and entertain with thoughtfulness and ease—expresses a more realistic and humanistic goal. “Part of why I wrote the book is that I’m a recovering perfectionist,” she says, explaining that when people feel overwhelmed by things not in perfect order, “I try to remind them that it’s not the end of the world.” Wabi-sabi is a concept rooted in Zen Buddhism that combines two separate words. “Wabi” connotes simplicity and living in tune with nature. “Sabi” refers to what happens with the passage of time. “Together,” writes Pointer Adams, they “form a feeling that finds harmony and serenity in what is uncomplicated, unassuming, mysterious, and fleeting.” She interprets that, however in the broadest possible way, applying it to all aspects of life and especially to the concept of entertaining at home, drawing on her experiences in Japan, Denmark, France, Italy, and California for stories, photographs, recipes, and inspiration. Those experiences include growing up in Santa Barbara, independent travel in Europe, and graduate school in Portland, Oregon, where she worked on an MFA in applied craft and design and took classes in woodworking that led her to build furniture and to think about creating environments that made users feel comfortable and safe. After earning her degree, she connected with Kinfolk, originally a blog about alternative entertaining. Eventually it became a sophisticated print publication, and Pointer Adams ran its series of monthly community dinners across the United States and Canada. She worked with Kinfolk for three years and also freelanced, but when the magazine moved to Copenhagen in 2015, she began to develop the idea for her book, focusing on how people in different >

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facts by heart, and I will personally attend to all of your documents, all of your concerns, and all of your hearings in court. We will work as a team fighting together to protect your interests and your rights. To the end. I handle all aspects of divorce, separation, custody, visitation, division of property, support, restraining orders, etc. I know the 805 county courts like the back of my hand. These are my promises to my clients who I treat like family.

Arts & Culture

countries characteristically approached hospitality. For her, that also meant exploring how people shape their homes, buy things, create spaces, and interact with each other. Each book chapter highlights a different geographic location. In Japan, for example, there’s an emphasis on humility that’s expressed in the physical gesture of bowing to guests. Preparation before the tea ceremony helps participants be fully attentive to the task at hand; the art of ikebana demonstrates the beauty of fading flowers as well as those in full bloom. In the section on Denmark, Pointer Adams examines the concept of hygge, the warmth and coziness that’s all the more noticeable in simple unadorned surroundings. The California chapter explores informality and the fun and unexpected intimacy of being with friends outdoors, at the beach, on a picnic, even on the porch.

Pointer Adams’ tips: Neutral colors and natural materials create a feeling of calm in home décor (top), while clearing away clutter adds emphasis to a few cherished objects (above). A meal in a cozy, casual space encourages connections among friends (right).

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“Wild, rustic, and wonderfully alive,” is the way Pointer Adams describes Southern France, where people delight in “so-called imperfections and wild spaces.” She believes that encourages a healthy c’est la vie attitude when things don’t go exactly to plan. The local cuisine, she points out, also celebrates earthy textures and tastes, which can lead to casual yet memorable meals. The chapter on Italy—a place the author connected with during a college semester abroad—is a paean to using all one’s senses to live life with gusto. That could mean greeting guests with a hug, filling a home with fragrant flowers, setting the mood with music, enjoying colorful produce, and savoring the flavors of a home-cooked meal. Throughout the book, Pointer Adams lists practical ways to incorporate these ideas into a daily routine. There are recipes, too, but instead of strict measurements and multi-step instructions for a dish, she often outlines broad guidelines that allow for substitutions, personal preferences, and seasonal ingredients. For the last two years Pointer Adams has been back in Santa Barbara, where she has time to develop her floral design business, Olivetta Flowers & Foliage, and work on photography and writing projects. The book has allowed her to express her vision, she says, adding that she wanted to “offer something different from other entertaining books. The point of having people in your home is not to impress them. It’s about making do with what you have to serve people you love. All you really need is a glass of water, a chair, and an attitude of ‘I’ll serve you.’ That can be enough.” 

COURTESY OF JULIE POINTER ADAMS

“The point of having people in your home is not to impress them. It’s about making do with what you have to serve people you love.”

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Faces in the Crowd By Nancy Ransohoff Photograph by Gary Moss

Crystal Nāone The new CEO of the Boys & Girls Clubs of Greater Conejo Valley focuses on education and the future..

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s a young child growing up near Laguna Beach, Crystal Nāone had a passion for helping and giving, which included bringing home stray cats. “When I was 9, I brought home another stray cat,” she says. “My mother said I couldn’t keep it. I asked, ‘Why not?’ My mother said, ‘You can’t save the world.’ And I asked her again, ‘Why not?’ ” Now with a Ph.D. in political science, Nāone is doing her part to help make our

corner of the world a better place. In her new position as chief executive officer of the Boys & Girls Clubs of Greater Conejo Valley (bgcconejo.org), Nāone oversees nine clubs located at elementary and middle schools in the Conejo Valley and Las Virgenes districts. Club offerings include before- and after-school programs, summer camps, weekend sports camps, and school break programs. “I always cared about the underdog, the vulnerable, those less fortunate. I realized that educational opportunities are so important for the trajectory of life,” says Nāone, who moved to Hawaii while in middle school. After earning bachelor’s and master’s degrees by age 21 at the University of Hawai’i at Mānoa, she became a Hawaiian immersion teacher for kindergarten through the eighth grade. She has held a number of education and leadership positions in Hawaii, most recently as head of the statewide Institute for Native Pacific Education and Culture. Nāone now lives with her family in Westlake Village and is hitting the ground running in her new position. After getting to know the staff, she says she aims to “get out to meet business owners in the community to look at future workforce needs. Are they around leadership, coding, IT, cybersecurity? We have incredible programs at Boys & Girls Clubs. My goal would be to expand opportunities as we anticipate those upcoming needs.” She is also excited about breaking ground on a new club facility at Redwood Middle School in Thousand Oaks in early 2018. 

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1. “Constantine” footed acrylic and antiqued-brass accent table ($595); Jonathan Adler at The Village at Topanga, Woodland Hills, jonathanadler.com. 2. Brass “Teardrop” ($995); Jonathan Adler at The Village at Topanga, Woodland Hills, jonathanadler.com. 3. Palecek “Tripod” gold-finish castaluminum drink table ($258); The Sofa Guy, Thousand Oaks, thesofaguy.com. 4. Palecek “Casablanca” raffia side table with antique brass nailheads ($1,246); The Sofa Guy, Thousand Oaks, thesofaguy.com.

5. Arteriors “Kaela” in brass with black mirror top ($1,050); Cabana Home, Santa Barbara, cabanahome.com; and arteriorshome.com. 6. Howard Elliott bark-texture aluminum side table ($499); For Your Home, Ventura, fyhfurn.com.

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7. “Tripod” metallic side table ($129); westelm.com. 8. Lillian August “Drinks” table ($450); Alderman Bushé Interiors, Thousand Oaks, aldermanbusheinteriors.com. 

A DV E R T I S E M E N T

REALTORS of DISTINCTION

TAMARA CAMPBELL, Coldwell Banker tamara@calltamara4homes.com | calltamara4homes.com 805.750.6577 | 883 S. Westlake Blvd., Westlake Village

NOAH LOWDER, Aviara Real Estate nlowder21@gmail.com | noahlowder.com 805.415.4124 | 2555 Townsgate Road, #200, Westlake Village

Coldwell Banker Global Luxury specialist Tamara Campbell ranks among the best in the world by exceeding expectations and creating exceptional experiences for her discerning clients every day. From working to promote and market exclusive homes in some of the most desirable neighborhoods to complex sales, each transaction receives her unequaled expertise, uncompromising integrity, and attention to detail. Contact Tamara to discuss marketing your home, or to explore the options of purchasing a home or investment property.

Noah learned early on that there is much more to real estate than just selling houses. It’s about helping people realize their dreams. His concrete reputation comes from many years of putting his clients’ needs first and his integrity, honesty, and trustworthiness are the cornerstones of his success. In addition to a strong work ethic, Noah is regarded for his sincere character, enthusiasm, and his commitment to the highest standards of personalized service and professionalism.

MARIA POWELL, Pinnacle Estate Properties maria@mariapowell.com | mariapowell.com 818.535.3303 | 971 Westlake Blvd., Westlake Village

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For more than two decades, Maria has specialized in residential real estate sales throughout Southern California, with an emphasis on the Westlake Village, Thousand Oaks, Agoura Hills, and Oak Park areas. She attributes her success to her honesty, hard work, caring nature, and sense of humor. Maria is consistently a top-producer, selling large volumes of homes while treating every client like they’re the only client, always devoting 100 percent.

Karen is a Certified Global Luxury Professional with more than a decade of experience in the Los Angeles and Ventura County markets. As a Diamond Society Recipient, she is ranked in the top 12% internationally. Her success is fueled by her understanding of her clients’ lifestyles, caring about their needs, and earning their trust. She surpasses all of her clients' expectations which is why they continue to work with her and refer her to everyone they know.

Good Deeds By Mark Langton

100 Men Who Give A Damn Conejo Valley

1. Nathan Stockmeir, Jason Dawes, Tadd Eckstrand 2. Roger Bott 3. Hallie Blau, Jeff Werdesheim, Mike Pincus 4. Laine Ostrander, Nate Harimoto 5. Scott Fouts, Dan Montgomery, Gale Gruen 6. Kirk DeWitt, David Glaze 7. Lesli Moore Dahlke, Cindy Rakowitz 8. Marcus Webster, Georgette Ford 9. Darrell Bradbrook, John Oâ&#x20AC;&#x2122;Meara 10. Sheldon Ekstrand, David Kestenbaum, Cody Buckel

A group called 100 Men Who Give a Damn Conejo Valley (100menconejovalley.com) has a damn good way of raising money for local charities. The self-proclaimed nonorganization holds four events a year, inviting representatives from three charities to each event to give presentations stating their causes. The 100-plus attendees vote on which organization should receive $100 from each member, guaranteeing that the winning charity receives at least $10,000. At the September 14 event at Ventura Farms in Thousand Oaks, candidates were Fit 4 the Cause (fit4thecause.org), Boys & Girls Clubs of Greater Conejo Valley (bgcconejo.org), and the winner, K9s for Warriors (k9sforwarriors.org).

ShelterBox USA

In late September, the Santa Barbara affiliate of ShelterBox USA (shelterboxusa.org) held its first community engagement event at a private estate in Summerland. Founded in 2000 in the United Kingdom, ShelterBox provides temporary shelter and survival supplies to disaster-ridden areas, and now has 16 affiliates around the world. The organization provides survival equipment for those displaced by natural disasters, war, and other tragedies. Supplies include tents, tools, and materials to help repair and rebuild permanent structures, as well as furniture, bedding, tarps, food and cooking utensils, water storage and purification equipment, and solar lighting. The event familiarized attendees with ShelterBox and raised more than $225,000.

NOVEMBER 2017 / 805LIVING.COM

1. Lindsey Fry, Kerri Murray, Hannah Rael 2. Leanne Wood, David Edelman, Sheela Hunt 3. Erin Spence, Joel Weiss, Emily Jones, Steve Gaggero 4. Blair and Tony Contratto 5. Eva Hermes, John McGovern 6. Mary Anne Contreras, Kenny Loggins, Jennifer Jaqua 7. Alexandra Calderon, Dinah Calderon, Noel Newton, Kerrilee Gore 8. Rachel Randall, Roger Bower 9. Michelle Isom, Lance Cornwall, Carolene Tacconelli 10. Arnie Brier, Jill Feldman, Catherine Remak Photographs by Mark Langton

A DV E R T I S E M E N T

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Elemental Good Deeds Giving thanks to those whose work goes back to the basics.

Helping others is part of being human, as basic, perhaps, as the four elements that the ancients thought made up the world. Earth, Air, Fire, and Water are all part of life in the 805 area in different ways. This year, as part of our yearly focus on giving back, weâ&#x20AC;&#x2122;re grateful for four groups whose work is, in a way, elemental. BY JOAN TAPPER PHOTOGRAPHS BY GARY MOSS

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Water Works When Sondra Weiss, an art educator and avid surfer, diver, and sailor, launched Love Letters to the Sea (143figureit. com/love-letters-to-the-sea)— an outreach project about protecting the ocean—she had no idea that environmental advocates like Jean-Michel Cousteau and Jack Johnson would help her spread the word. But like ripples on a pond, her personal passion has extended far outward. She had done simple public engagement art projects before, going to a park, providing art supplies, and

inviting passersby to write a love letter about something that touched their hearts. As those occasions grew into formal art outreach efforts on various subjects, she began to focus on ocean awareness and eventually connected with Cousteau’s Ocean Futures Society and Johnson’s Ohana Charitable Foundation, which gave her a grant to develop a lesson plan. Working with school groups, museum audiences, and environmental organizations, she asks participants to imagine that they are a voice for the ocean. “What would you ask for help with? Can you

present a solution? Will you be humorous or poetic?” The colorful and handmade letters, which may also convey scientific findings, are then collected and, with the help of Ocean Futures, sent to local and national political and business leaders, among others. Weiss has been able to pair her presentations with films that pinpoint sea-oriented issues, like Smog of the Ocean, which depicts a voyage organized by Marcus Eriksen, co-founder of 5 Gyres Institute, that included Jack Johnson, Patagonia ambassadors Keith and Dan Malloy, and others to

the Sargasso Sea to explore the problem of micro-plastics. Weiss has the support of the Santa Barbara Maritime Museum, and she’ll continue to do art outreach there as well as with groups farther afield. “I’m proud of the collaborations and synergy that continues to form with this project,” she says. “Love Letters to the Sea provides an opportunity to express emotions, concerns, and solutions for the plight of the ocean and its inhabitants. It’s my hope that they bring forth the change we wish to see in this world.”

Sondra Weiss

805LIVING.COM / NOVEMBER 2017

Kathryn Purwin

“We thought, yes, this is our opportunity to give back to the community. I’m determined to make sure the program continues.”

The year was 1999, and the nurse in charge of the emergency transport program at Children’s Hospital Los Angeles (CHLA), which treats roughly 4,000 kids from the Conejo Valley annually, saw a need for change. Judy Sherif wasn’t satisfied with the hospital’s contracted helicopter service, which wouldn’t pick up uninsured patients, among other issues. Sherif, a recreational pilot herself, approached Alan Purwin, then CEO of Helinet Aviation (helinet.com) at the Van Nuys Airport, and explained the problem. She found a sympathetic ear. Kathryn Purwin, Alan’s widow, who succeeded him as CEO in 2016, remembers, “Alan and I made the decision to donate a Sikorsky S76 helicopter to the hospital. Later we added a second helicopter.” Both transports came with a long-term commitment to be responsible for pilots, maintenance, insurance, and fuel. “Helinet is a diverse company,” adds Purwin, whose business includes movie and television production, contracts for medical services for other hospitals in Los Angeles, electronic news gathering for networks, and luxurious executive charters. “We thought, yes, this is our opportunity to give back to the community. We have four pilots [out of 25] that are Children’s pilots, and those are the jobs everyone wants. They work seven days on, seven off, in 12-hour shifts. They are our most experienced pilots.” Helinet averages 450 transports to CHLA a year, picking up patients from Bakersfield to San Diego. “There are quite a few from Los Robles [hospital in Thousand Oaks],” she adds. “The Sikorsky helicopters are big and powerful with room for medical equipment. When we get a call, we go to CHLA, pick up a two- or threeperson medical team, then go get the kid, and return to CHLA.” The program, recently renamed the Alan Purwin Emergency Transport Program, “is part of Alan’s legacy, and what he really loved,” she says. “I’m determined to make sure it continues.”

NOVEMBER 2017 / 805LIVING.COM

HELICOPTER: ROB GLUCKMAN

Taking to the Air

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Kaila Dettman, executive director of the Land Conservancy of San Luis Obispo County (LCSLO; lcslo.org), sums up the organization’s mission in three words: conserve, care, connect. But that barely begins to describe its activities. Founded in 1984, as part of a movement to conserve open land across the United States, LCSLO has been purchasing property, easements, and development rights to preserve and protect the county’s special places, saving some 18,500 acres so far. “The work doesn’t stop with easements,” says Dettman. “We take care of the lands, planting trees, and restoring trails.” Above all there is outreach: bringing people back to the land and teaching kids about nature with three key projects. “The Pismo Preserve”—almost 900 acres—“is the backdrop to the city of Pismo, with amazing views of the ocean,” she says, adding that acquiring it “was a once-in-a-lifetime opportunity.” The $12.5 million cost was reached with donations

that ranged from $2 to major grants. It will open next year to full use. A second project, Learning Among the Oaks, is a school program that trains fourth- and fifth-graders to be oak ambassadors and lead their peers in hikes. It is expanding from one Santa Margarita elementary to a couple of other county schools. A third effort, the Octagon Barn project, also opens next year and is transforming an old dairy barn into a community gathering place and a trailhead for the Bob Jones Trail, which connects the city of San Luis Obispo to the sea. “We’re poised to add 30,000 acres in the next few years.” says Dettman. “One area of focus is the Route 46 West corridor,” a spectacular back road that is “very intact, with majestic oak trees and year-round streams. The landowners who have been ranching there for 100 years want to preserve their heritage. Land is expensive, and funding is always a challenge. But this is an exciting time. We’re shaping the future of our community.”

CHRIS LESCHINSKY

A Steward for the Earth

Kaila Dettman

NOVEMBER 2017 / 805LIVING.COM

Paul Cashman

Fighting Fire with ...

We’ve had too many opportunities in the last few years, it seems, to be grateful to local and regional firefighters. The Santa Barbara Firefighters Alliance (sbfirefightersalliance.org), however, has conveyed its thanks with concrete signs of appreciation. The nonprofit group goes back to a dinner in 2004, when philanthropist Betty Stephens, fire chief Dave Sadecki, and several others were talking about the need for technical equipment that was beyond the fire department budget. In response, they came up with a fundraiser called the Fire Ball, which was such a success that it continues to be held every two years. “Since our formation, we’ve made $1.4 million of equipment purchases” for city and county fire departments, says Paul Cashman, who currently serves as president of the all-volunteer board of directors. “We don’t buy trucks, ladders, or hoses. We buy more technical gear, like thermal-imaging cameras that can detect where a fire is inside a building before you open a door.” They’ve provided night-vision helmets for pilots and battery-powered jaws of life. And they funded an arson dog program, providing a trained accelerant detection canine named Riley. In addition to equipment that wouldn’t be approved through the budget process, they may buy a few units of gear so that firefighters can test it before committing to a department-wide purchase. “The equipment appropriations go through a rigorous process,” Cashman says. “We talk to the rank and file about what’s needed, get estimates and bids,” and then have it signed off by the fire chiefs. “We purchase it and make the donation to the county supervisors or the Santa Barbara City Council.” Funds are currently being raised for a mobile command trailer with computers and satellite links and a $190,000 price tag—with $35,000 still to go—that would be available to city and county firefighters and emergency response groups. “Our biggest challenge is complacency,” says Cashman. “Fire is now a hazard 12 months a year. It’s the new normal.” 

805LIVING.COM / NOVEMBER 2017

BY JAIME LEWIS PHOTOGRAPHS BY GARY MOSS

NOVEMBER 2017 / 805LIVING.COM

Inspired by the riches of the Santa Ynez Valley, chef Robin Goldstein brings fruit-forward wine country abundance to the Thanksgiving table. “I could have written a whole book on cooking with grapes,” says Robin Goldstein (privatechefrobin.com), an Ojai-based private chef and author whose new cookbook features an entire chapter of dishes made with every wine lover’s favorite fruit. “It was very eye-opening for me and a nice focus for the book.” Set for release this month, Simply Delicious Wine Country Recipes (M27 Editions) embodies the signature laid-back luxury of wine country and represents 35 years’ worth of Goldstein’s experience catering, teaching, and cooking for clients. Rather than organizing the chapters around mealtimes or seasonal ingredients, she looked to the wines themselves for cues, suggesting dishes to pair with white, red, sparkling, rosé, and dessert wines and providing plenty of insight on Santa Ynez Valley wine production and history. For a true celebration of the harvest, Goldstein takes the same wine-first approach for Thanksgiving and incorporates grapes into many holiday dishes. “Everyone thinks of pumpkin and squash and raisins on Thanksgiving,” she says, “but not that many people are cooking with grapes. They’re so versatile and a wonderful fruit to go with onion, garlic, herbs, and spices.” To pair with Goldstein’s Thanksgiving harvest menu here, master sommelier Paolo Barbieri of Barbieri Wine Company (barbieriwines.com) in Los Olivos provides Santa Barbara County wine suggestions.

MENU APPETIZERS

Fresh Ricotta Crostini With Roasted-Grape Jam Blue Cheese Bites With Pecans* Larner Vineyard & Winery 2016 Malvasia Bianca Lo-Fi 2016 Chenin Blanc

MAIN

Roasted Turkey* With Harvest-Inspired Dried Fruit Compote Stuffed Squash With Farro and Slow-Roasted Grapes Wild Rice Pancakes With Pecans, Currants, and Green Onions Roasted Green Beans* Mulled Wine Cranberry Sauce Kaena 2015 Grenache

DESSERT

Pumpkin Hand Pies With Cream Cheese Glaze J. Wilkes 2012 Late Harvest Pinot Blanc * Recipes are available at 805living.com.

805LIVING.COM / NOVEMBER 2017

WINE NOTES â&#x20AC;&#x153;Aromatic whites tend to be a great match for soft mild cheeses,â&#x20AC;? says Barbieri, who recommends pinot gris or malvasia bianca as good varietals to pair with ricotta. Local bottles to try: Larner Vineyard & Winery 2016 Malvasia Bianca, Ballard Canyon ($28, larnerwine.com) and Lo-Fi 2016 Chenin Blanc, Jurassic Park Vineyard, Santa Ynez Valley ($26, lofi-wines.com).

NOVEMBER 2017 / 805LIVING.COM

Fresh Ricotta Crostini With Roasted-Grape Jam

“If you’ve never made your own cheese before, ricotta is one of the simplest to tackle first,” says Goldstein, who spreads the soft cheese on a well-toasted crostini then tops it with a jam made from roasted grapes and thyme. The dish comes together quickly if the grapes are roasted ahead of time while the cheese forms curds on the stove. This recipe makes about 2 cups of ricotta. Serves 8 RICOTTA CHEESE 4 layers of cheesecloth (or two layers of food-safe paper towels) 2 quarts whole milk 1 cup heavy cream ½ teaspoon sea salt 3 tablespoons distilled white vinegar ROASTED-GRAPE JAM 2 tablespoons extra-virgin olive oil 2 medium red onions, peeled and sliced thin 2 tablespoons red wine vinegar 2 cups roasted grapes (recipe follows) 1 cinnamon stick ¼ teaspoon crushed fennel seed 1 teaspoon sea salt ½ cup water Crostini (toasted slices from one baguette) or crackers, for serving To make ricotta cheese: Line a colander with four layers of cheesecloth and set over a large bowl. In a 6-quart heavy pot over moderate heat, slowly bring milk, cream, and salt to a boil, stirring occasionally to prevent scorching and taking care not to let it boil over. (The milk should register 165°F on an instant-read thermometer.) Add vinegar, then reduce heat to low and simmer, stirring gently and constantly, 2 to 4 minutes, until the mixture curdles. Using a slotted spoon, transfer curds to the cloth-lined colander, wrap and cover the exposed top with the sides of the cheesecloth and allow to drain 20 to 30 minutes for a moist and spreadable texture. Ricotta can be stored in a covered container in the refrigerator for up to 5 days. To make roasted-grape jam: In a large skillet over medium heat, add olive oil and sauté sliced onions, stirring occasionally, for about 10 minutes, until soft and brown. Stir in vinegar. Add roasted grapes, cinnamon stick, crushed fennel, salt, and water. Bring to a boil, then lower heat to simmer and stew for 10 minutes, stirring occasionally. Allow mixture to reduce to the consistency of loose jam. Remove cinnamon stick. Use jam right away or cool to room temperature and store in a covered glass jar in the refrigerator for up to a week. To serve, spread ricotta on well-toasted crostini and top with the grape jam.

Stuffed Squash With Farro and SlowRoasted Grapes

This fall-forward dish is a festival of textures, pairing chewy Italian farro with juicy slow-roasted grapes, silky acorn or delicata squash, leafy greens, and crunchy seeds. Note: To make part of this dish ahead of time, the grapes can be roasted, covered, and chilled several days in advance while the squash can be roasted earlier in the day and cooled to room temperature.

Serves 8 2 cups Thyme-Roasted Grapes (see recipe page 88) 2 small red onions, sliced thin 2 tablespoons red wine vinegar 1 tablespoon fresh rosemary, chopped fine Extra-virgin olive oil 2 large acorn squashes or 3 or 4 delicata squashes, cut into 1½-inch-thick slices 2 cups cooked farro 2 cups mixed greens, such as baby kale, chard, red mustard, or arugula ½ teaspoon sea salt Freshly ground pepper Toasted sunflower, sesame, and pumpkin seeds Pomegranate arils and chopped parsley for garnish

Preheat oven to 300°F. Arrange roasted grapes in a single layer in a roasting pan. Scatter red onion slices over grapes, and sprinkle with red wine vinegar and chopped rosemary. Roast 30 minutes. Set aside to cool. Raise oven temperature to 400°F. Arrange slices of acorn or delicata squashes on a parchment-lined baking pan that has been lightly oiled. Roast for about 30 minutes, until lightly browned at the edges. Combine cooked farro in mixing bowl with roasted grapes and onions. Toss gently with mixed greens, salt, and a few grinds of pepper. Fill the center of each squash ring with farro mixture. Warm in a 350°F oven for 15 minutes more to heat through. Arrange stuffed squashes on a platter using a flat spatula to carefully lift each one from baking sheet. Garnish with seeds, pomegranate, and parsley.

805LIVING.COM / NOVEMBER 2017

Harvest-Inspired Dried Fruit Compote for Turkey Savory and slightly sweet fruit makes for a wonderful harvest-inspired accompaniment. Serve this alongside, using your favorite turkey recipe.

Serves 8 2 tablespoons extra-virgin olive oil Freshly ground pepper 2 shallots, peeled and sliced thin ½ cup dry white wine or apple cider 1 cup chicken broth or 2 ribs of celery, chopped fine 2 carrots, peeled, chopped fine turkey pan juices 1 cup seedless grapes 1 teaspoon ground fennel 1 cup coarsely chopped dried fruit, a ½ teaspoon ground cumin mixture of figs, apricots, and prunes 1 teaspoon ground coriander 2 tablespoons apple cider vinegar Sea salt In a medium saucepot with olive oil over medium heat, sauté shallots, celery, carrots, and seasonings for about 5 minutes. Add wine or cider and broth. Bring to a boil, stir in grapes and dried fruit and stir in vinegar. Lower heat and simmer for another 5 minutes. Taste for seasonings, adding more salt if needed and maybe another splash of vinegar. Serve on the side of your roasted bird.

WINE NOTES

Mulled Wine Cranberry Sauce

“Some might think cranberry sauce is just for Thanksgiving, but I happen to enjoy it all cranberry-season long,” says Goldstein, whose recipe substitutes mulled wine for water. She suggests doubling this recipe so that enough is available for use on yogurt or goat cheese in addition to the requisite day-after turkey sandwich. Makes about 2 cups 1 cup granulated white sugar 1 cup mulled wine (recipe follows) 12 ounces fresh cranberries 2 oranges zested In a medium saucepan over medium heat, dissolve sugar in mulled wine. Stir in fresh cranberries and orange zest and cover with lid. Cook until cranberries start to burst, about 10 minutes. Remove from heat and allow to cool for 1 hour. Cranberry sauce will thicken as it cools. It can be stored for up to one week in an airtight container in the refrigerator.

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Mulled Wine

Goldstein recommends sipping and serving remaining mulled wine as a warm cocktail after making this rich cranberry sauce. Makes about 3 cups 2 teaspoons whole coriander seed 6 whole allspice berries 4 cardamom pods, lightly crushed 1 four-inch cinnamon stick 2 star anise pods 2 teaspoons pink peppercorns 1 bottle (750 ml) full-bodied red wine ½ cup port wine 1 orange, sliced thin 1 ounce brandy, optional In a dry skillet over high heat, toast all spices together for a few minutes, stirring frequently, until fragrant. In a medium saucepot over medium heat bring red wine, port, and toasted spices to a simmer. Squeeze in juice of 1 orange through a strainer to catch seeds, then slice up the orange and add it to the pan. Cook, stirring occasionally, reducing wine by one-third to make a light syrup. Strain out spices and orange pieces, set aside to cool.

Barbieri suggests pairing gamay, grenache, or pinot noir with Thanksgiving’s main course. Local bottle to try: Kaena 2015 Grenache, La Presa Vineyard, Los Olivos District ($40, kaenawine.com). “The red fruit flavors of strawberries and cranberries meld nicely with that of mild turkey,” he says.

Antique serving pieces like these from Agoura Antique Mart lend a homespun touch to a holiday tablescape. 805LIVING.COM / NOVEMBER 2017

Pumpkin Hand Pies With Cream Cheese Glaze

Wild Rice Pancakes With Pecans, Currants, and Green Onions

“These fritter-like pancakes are great for brunch or even a light snack,” says Goldstein. Note: For a dairy-free or gluten-free version, substitute nut milk or gluten-free flour. Also, these pancakes can be made a day ahead of time and warmed for 15 minutes on a baking pan in a 350°F oven. Makes 16 pancakes 2 cups cooked wild rice ¾ cup fresh parsley, minced ¾ cup chopped pecans ½ cup dried currants 1 cup thin-sliced green onions ⅓ cup whole milk 3 large eggs, lightly beaten 1¼ cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt Vegetable oil In a large bowl stir together cooked wild rice, parsley, pecans, currants, and green onions. Separately whisk together milk and eggs in a bowl, then add flour, baking powder, and salt. Fold into rice mixture until just combined. In a large skillet, heat 1 tablespoon oil over medium heat. Carefully drop batter by heaping spoonfuls into oil. Pan-fry in batches until golden brown, 2 to 3 minutes on both sides, using more oil as needed. Serve warm.

Make this flaky piecrust at home, Goldstein says, or use a storebought variety in a pinch. Either way, these little pies serve well as the finale to any holiday feast or for breakfast the next day. Makes 8 hand pies DOUGH 2½ cups all-purpose flour ½ teaspoon sea salt 8 ounces (2 sticks) unsalted butter, diced and chilled ½ cup very cold ice water 1 egg beaten with 1 teaspoon water (for egg wash) FILLING 1½ cups 100-percent-pure pumpkin puree, canned or homemade ⅓ cup brown sugar 2 tablespoons granulated sugar ¼ teaspoon ground nutmeg ½ teaspoon ground cinnamon ¼ teaspoon ground clove ¼ teaspoon ground ginger CREAM CHEESE GLAZE 4 ounces cream cheese, room temperature 1 tablespoon butter, room temperature 1 teaspoon maple or vanilla extract 4-6 tablespoons milk ⅓-½ cup powdered sugar

Thyme-Roasted Grapes During the roasting process called for in this recipe, the grapes cook down to half their original volume, making just enough for a batch of Goldstein’s Roasted-Grape Jam. Makes about 2 cups 4 cups red seedless grapes 2 teaspoons fresh thyme 3 tablespoons extra-virgin olive oil Sea salt Freshly ground pepper Preheat oven to 300°F. Arrange grapes in a single layer in a roasting pan. Sprinkle with thyme and drizzle with olive oil, salt, and pepper. Slowroast grapes for 30 to 40 minutes, until shriveled and reduced to about half their original size. Remove from oven and allow to cool.

NOVEMBER 2017 / 805LIVING.COM

MAKE-AHEAD MAGIC

Most of this menu can be made in the days leading up to Thanksgiving. To keep the cook as cool as a cranberry on the big day, try these shortcuts. • Roast grapes for the ricotta and squash dishes simultaneously, in separate pans, then prepare, cover, and chill the fresh ricotta, mulled wine cranberry sauce, and roasted grape jam up to three days in advance. • Fry wild rice pancakes, cool to room temperature, cover, and refrigerate; cook farro one day ahead. • On Thanksgiving Day, make pumpkin hand pies in the morning before roasting the turkey. Chill them until ready to bake after the turkey comes out of the oven.

To make dough: In a large bowl, whisk together flour and salt. Using a fork or pastry cutter, cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time, gently working the dough with the fork or pastry cutter, until it holds together. Do not overwork the dough: It should stick together when pinched but not feel sticky. Form 2 dough balls, flatten, wrap each in plastic, and chill in the refrigerator at least 1 hour. To make filling: Combine all filling ingredients, whisking together until well combined. Chill in refrigerator until ready to use. To make glaze: Cream together cream cheese, butter, maple or vanilla extract, and 4 tablespoons milk. Beat until very smooth and creamy, then gradually add in powdered sugar to achieve a glaze-like consistency. Add more powdered sugar or milk as needed. Keep at room temperature until ready to use. To assemble hand pies: Place a rack in the center of the oven and preheat to 400°F. Line 2 baking pans with parchment paper. On a lightly floured surface, roll out one of the chilled dough balls into an 8x10-inch rectangle about ¼ inch thick. Cut dough in half vertically, then in half horizontally to form 4 smaller rectangles. Place about 2 tablespoons pumpkin filling on each rectangle. Moisten edges with egg wash, fold dough over, and press down on edges to seal tightly, using a fork or fingers to crimp. Place hand pies on prepared baking pan. Cut three slits on top of each one, and brush with egg wash. Repeat with remaining dough ball and fill to form 8 hand pies. Bake on center rack for 25 minutes or until golden brown. Let cool on wire rack. Drizzle with cream cheese glaze before serving. 

WINE NOTES â&#x20AC;&#x153;A late-harvest pinot blanc or viognier can deliver great aromatics, super-ripe fruit, and good acidity to match beautifully with the winter spices in pumpkin pie,â&#x20AC;? Barbieri says. Local bottle to try: J. Wilkes 2012 Late Harvest Pinot Blanc, Santa Maria Valley ($30, jwilkes.com).

805LIVING.COM / NOVEMBER 2017

Taste FOOD / WINE / DINING OUT

Something to Sprout About Brussels sprouts get a makeover with delicious results. By Jaime Lewis

KURT’S BRUSSELS SPROUTS KEBABS WITH CHERRY VANILLA SAUCE Kurt Metzger, executive corporate chef of Thomas Hill Organic Kitchen in Paso Robles and San Luis Obispo, enjoys combining simple ingredients to create something unexpected, like these Brussels sprouts, apple, and red onion kebabs with cherry vanilla sauce. “Fresh seasonal Brussels sprouts are an exceptional complement to a variety of fall and winter dishes. This recipe can be served as a side dish or a vegetarian entrée option with quinoa,” says Metgzer. Makes 8 KEBABS 2 pounds Brussels sprouts, trimmed 4 medium red onions, peeled, halved, and quartered into 8 pieces 2 apples, peeled, cored, halved, and quartered into 8 pieces Olive oil 8 bamboo skewers (presoaked in water to avoid burning on grill) Prepare grill for cooking over moderate heat. In a pot of boiling salted water, blanch the Brussels sprouts and red onions for 7 minutes, strain in a colander, and chill in ice water. Thread Brussels sprouts onto skewers and randomly add red onions and apples in-between. Brush with olive oil. Grill for 3 minutes on each side. CHERRY VANILLA SAUCE ½ cup dried cherries 2 tablespoons white wine >

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he humorist Dave Barry once wrote, “We kids feared many things in those days— werewolves, dentists, North Koreans, Sunday school— but they all paled by comparison with Brussels sprouts.” Indeed, these miniature relatives of cabbage and kale spent decades in the position of punchline, teased for their unusual shape and wanton cruciferous flavor. But chefs across the Central Coast will tell you: Brussels sprouts are misunderstood. With the emergence of root-to-shoot plant-based cuisine, all veggies are equal, even those that once suffered a bad rap. These days, Brussels sprouts turn up in a variety of creative dishes at the 805’s hottest restaurants, as well as being roasted and tossed into a wintry grain salad like the recipe that cookbook author Brigit Binns shares here, skewered and seared as kabobs similar to a dish prepared by chef Kurt Metzger, or sautéed and folded into a nourishing vegetable-bean soup like the one I’ve simmered on my stove for years. Whichever way you choose to prepare them, keep a few tips in mind: Brussels sprouts love high heat. Roast or sauté to caramelize them and crisp up their leaves for texture. Don’t skimp on flavor. Subtle ingredients need not apply when it comes to accompanying Brussels sprouts. Instead, opt for flavors that really pack a punch: balsamic glaze, sausage, Parmesan cheese, and Dijon mustard are all tried-andtrue matches. And speaking of flavor. ... Fat is good. Brussels sprouts need a good amount of fat to settle into their nooks and crannies, and to conduct that high heat they like so much. Bacon fat is a popular medium, as are brown butter, schmaltz (rendered chicken fat), and olive oil. Ready to get sprouting? Try these recipes and witness Brussels sprouts’ tasty comeback for yourself.

805LIVING.COM / NOVEMBER 2017

Taste Food

2 tablespoons rice wine vinegar ¼ cup sugar ½ vanilla bean Using a small sharp knife, halve the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the rest of the ingredients to a small saucepan over medium-high heat and bring to a boil. Cool to room temperature, pour mixture into a blender, and blend until smooth. Drizzle sauce over kebabs prior to serving.

WHITE BEAN STEW WITH SEARED BRUSSELS SPROUTS On chilly fall days, this hearty vegan stew takes up permanent residence on my stovetop and, later, in my refrigerator, where it seriously gains in flavor in one or two days’ time. Use the best canned tomatoes you can find (I go with San Marzano) and serve with warm crusty bread. Serves 6 to 8 3 tablespoons olive oil, divided 12 ounces Brussels sprouts, trimmed and halved lengthwise 1 onion, chopped 2 carrots, peeled and sliced into rounds 2 stalks celery, chopped 2 cloves garlic, minced 1 28-ounce can whole, peeled tomatoes with juice 4 cups vegetable stock 1 bunch chard, ribs discarded and leaves roughly chopped 2 cans white beans (such as cannellini), drained and rinsed Parmesan cheese, grated, for serving (omit if preparing vegan) In a large Dutch oven over medium-high heat, warm 1 tablespoon olive oil. Add Brussels sprout halves. Sear the Brussels sprouts, for 3 to 5 minutes per side, without stirring. Once they show a deep brown color around their frills, remove to a plate. Add remaining 2 tablespoons olive oil to the pot and sauté the onion, carrots, and celery until slightly browned and tender, about 6 to 8 minutes. Add garlic and sauté 1 minute, then add tomatoes and stock, crushing tomatoes with the back of a wooden spoon against the side of the pot. Return Brussels sprouts to the pot, bringing the mixture to a boil then reducing to a simmer, partially covered, for at least 30 minutes or until Brussels sprouts are tender when pierced with a fork. Add chard and beans and heat through, about 5 minutes. Ladle stew into bowls and serve with grated Parmesan cheese.

MUSHROOM AND BRUSSELS SPROUTS SALAD Brussels sprouts are a traditional dish served for holiday dinners in England, where Refugio Paso Robles (refugiopasorobles.com) owner and culinary instructor Brigit Binns lived for many years. “At Christmastime, my English ex-motherin-law would shriek: ‘I’ll bring the baby sprouts!’ and I’d turn my head and gag,” she says. “Boy, have I ever learned the error of my ways (with regard to the oh-so tasty Brussels sprouts, that is).” This hearty grain salad recipe comes from Binns’ 12th and latest cookbook with Williams-Sonoma, Cooking in Season (Weldon Owen, 2017; williams-sonoma.com or amazon.com), which features seasonal produce at the center of each dish, photographed with a true artist’s eye by Ray Kachatorian, with food styling by Valerie Aikman-Smith. Serves 4 12 ounces Brussels sprouts, trimmed and halved 8 ounces mixed mushrooms, trimmed and sliced 1 tablespoon olive oil 2 teaspoons chopped fresh thyme Salt Freshly ground pepper 1½ cups cooked wheat berries Balsamic vinaigrette or vinaigrette of choice Place the Brussels sprouts and mushrooms in separate piles on a rimmed baking sheet. Drizzle each pile evenly with olive oil and toss to coat. Sprinkle with thyme, season with salt and pepper, and spread out into an even layer. Bake in a preheated 450°F oven, stirring once, until tender and lightly browned, about 20 minutes. In a bowl, combine the wheat berries, Brussels sprouts, and mushrooms. Drizzle with the vinaigrette, adjust the seasonings, and toss to mix. 

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featuring TALLEY VINEYARDS & BISHOP’S PEAK WINES 3031 Lopez Drive, Arroyo Grande, CA 805.489.0446 | TalleyVineyards.com

Find the perfect wine for all your celebrations. Wine Tasting | Open Daily 11am - 5pm www.biddleranch.com | 805.543.2399 2050 Biddle Ranch Road, San Luis Obispo, CA 805LIVING.COM / NOVEMBER 2017

Taste Wine By David Gadd

Raising a Grateful Glass A perfect Thanksgiving sipper brings pairing versatility as well as its own unique flavor to the holiday feast.

hianti with your turkey? Rioja with your yams? Don’t even think about it. Long before the farm-to-table and grape-to-glass movements, the pilgrims and their Native American guests ate and drank locally sourced foods at the first Thanksgiving—and so should we. Details of the first Thanksgiving are the stuff of myth—there might have been wine provided by the newly arrived guests— but there’s no question that today’s Turkey Day table feels incomplete without it. The vast range of vinous offerings in the 805 is an embarrassment of riches, but not all of them are appropriate for Thanksgiving. The bounty of traditional dishes present at this most food-oriented of all holidays—from candied sweet potatoes to tangy cranberry sauce, from savory stuffing to bitter Brussels sprouts, and nearly everything in-between— calls for wines with the ability to wend their way through the complexity without getting lost. (Over the river and through the woods, indeed!) Avoid monolithic cabernet sauvignons, as they are simply too austere and self-important for this convivial, multilayered feast. Ditto meritage and other red Bordeaux-style blends. Pinot noir is a much more supple and elegant choice, and the fog-cooled Arroyo Grande Valley in coastal San Luis Obispo County is pinot noir country par excellence. It’s there that third-generation farmer and area wine pioneer Brian Talley has been crafting his estate-bottled pinots for the past 30 years. The medium-bodied Talley Vineyards 2015 Estate Pinot Noir,

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Arroyo Grande Valley ($36, talleyvineyards.com)—the current vintage of a wine that has been in production since the Talleys’ beginning—delivers a panoply of red fruit flavors with generous layers of smoke and black tea notes. Varietals and blends based on red Rhône grapes—syrah, grenache, and mourvèdre—are intriguingly spiced, adding complexity to the holiday table. Luckily, the American Rhône-style movement, known collectively as the Rhône Rangers, has an entrenched presence in 805 wine country. Take Bob Lindquist, for example, who founded Qupé Winery in Santa Barbara County in the early 1980s and now draws from the 40-acre Sawyer Lindquist Vineyard, which he planted in 2005 with his winemaker wife, Louisa Sawyer Lindquist. The Qupé 2013 Sawyer Lindquist Vineyard Reserve Grenache, Edna Valley ($35, qupe.com) is a lively version of the Southern Rhône’s signature grape that expresses fruit-forward flavors of cherry with a dash of cola and a dusting of cocoa. While planning to drink local for Thanksgiving, don’t neglect the most Californian of all varietals: zinfandel. It has a zingy, spicy zinberry character that’s a heavenly match with the palate-dazzling array of Thanksgiving flavors. Burgeoning Paso Robles is well-known for its classic zinfandel terroir, and producer Peachy Canyon is Paso’s most celebrated exponent of this varietal. The Peachy Canyon 2014 Mustang Springs Zinfandel, Paso Robles, Adelaida District ($38, peachycanyon.com) is a certified stunner from this iconic producer, with an explosion of intense flavors ranging from racy raspberry to heady pipe tobacco, all topped with notes of California chaparral. Why not white wine with Thanksgiving? Since well-cooked fowl is the customary centerpiece, you can’t go wrong with a crisp, well-made chardonnay with subtly integrated oak. Owner and winemaker Jim Clendenen of Au Bon Climat has been making chardonnay in Santa Barbara since 1982 and has rigorously avoided the trendy and overly ripe style in favor of Burgundian balance and finesse. The Au Bon Climat 2015 Chardonnay, Santa Barbara County ($22, aubonclimat.com) comes from some of Clendenen’s long-term vineyard contracts and exhibits stony minerality overlaid with citrus and vanilla notes leading to a clean, bright finish that will beg for another serving of breast meat. Those with deeper pockets should explore the single-vineyard bottlings in the winery’s Historic Vineyards Collection. A great meal deserves a great finish, especially at Thanksgiving. Herzog Wine Cellars in Oxnard produces a lovely dessert wine based on muscat fleur d’oranger grape (likely descended from the ancient muscat blanc) that’s just the ticket with pumpkin pie or other holiday confections. The Herzog 2016 Late Harvest Orange Muscat, California ($20, herzogwinecellars.com) has enticing orange-peel aromatics, keen acidity, and exotic-fruit opulence that will make it a memorable finish to your holiday meal. And it’s kosher—a bonus for those preparing a kosher Thanksgiving.  805LIVING.COM / NOVEMBER 2017

Taste Dining Out By Victoria Woodard Harvey Photographs by Gary Moss

Oliver’s Twist

A plant-based restaurant turns over a new leaf in Montecito.

liver’s of Montecito (oliversofmontecito.com) is the newest addition to Coast Village Road’s restaurant row, and the fact that it offers a plant-based menu certainly has vegans dancing. But this venture, under the keen eye of owner and tech titan Craig McCaw, has something for anyone who appreciates delicious cuisine in a stylish setting. In the first week since its opening, the airy, contemporary indoor-outdoor dining room and bar are packed with guests who have patiently awaited the major renovation of a beloved local eatery, a project that took nearly five years. Even a few of the area’s local celebrities have already stopped in to see what the fuss is about. In keeping with McCaw’s own holistic lifestyle, he chose the world-renowned Matthew Kenney Cuisine team as consultants. The entirely plant-based menu features innovative takes on familiar items with dishes such as Artichoke “Crab Cakes” and Hearts of Palm Ceviche. Executive chef Craig Riker was selected from a panel of 20 chefs for his talent, his innate passion for comfort food, and his kind and affable disposition, bringing years of experience from Miro at Bacara Resort & Spa and Mastro’s Ocean Club in Malibu, among others. His kitchen team includes several high-caliber chefs from the Four Seasons Resort The Biltmore Santa Barbara and San Ysidro Ranch to meet the challenge of preparing the refined, healthful fare for which Matthew Kenney Cuisine is known. Riker’s past work in menu development for Nordstrom nationally and abroad was rooted in traditional methods. On this project, he spent months working alongside Scott Winegard, director of culinary operations at Matthew Kenney Cuisine. “Scott was awesome to work with,” says Riker, who stretched his imagination to the endless possibilities

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of a plant-based kitchen. The fact that the chefs happen to be rock musicians (both play bass) created a bond that went beyond soaking cashews and getting a perfect, creamy texture for the flavorful, dairy-free cauliflower puree, and the results are rewarding. Any successful dish is all about getting the right balance of flavors and textures, but to make a tasty and satisfying dish without animal products and without frying (some dishes call for a light pan sear) is a feat. Riker is relentless in this pursuit, and it’s easy to forget that this is good deliciousness for you and for the planet. He creates crisp, house-made Parmesan chips made from sunflower seeds, citrus, and spices for the Sunflower Caesar Salad and adds a creamy, cheesy element to the warm flatbread made with a high-quality, lower-gluten organic flour, slathered with arugula pesto, cooked zucchini, and topped with caramelized onions and seasonal fruit. One of his favorite ingredients is a cashew cheese with the slight fermentation one would expect from a chèvre, rolled in a mix of herbs to highlight Julia’s Cranberry and Chèvre Salad, a popular item named after McCaw’s daughter.

Executive chef Craig Riker (opposite page, top left) helms a kitchen team of top chefs from the 805; cocktails have a healthful kick (opposite page, below left), like this Johnny 5 Alive juice blend with organic tequila; butternut squash ravioli (this page, left) filled with diced butternut sauce and cashew cream and topped with a sauce of butternut squash, shallots, and thyme; (bottom left) Riker keeps a watchful eye over the carefully composed plant-based cuisine; (above and below) a bit of whimsy and the use of cool neutrals exude an atmosphere of clean sophistication and clean eating.

805LIVING.COM / NOVEMBER 2017

Taste Dining Out It’s worth trying the Grilled Cauliflower Steak, a hefty and whole tender head drizzled with chimichurri sauce, served on steamed beluga lentils and a moist, herbed quinoa with golden raisins and pine nuts. Watch for pasta on the winter menu, which includes butternut squash ravioli. Riker looks forward to possibly making macaroni and cheese, plus hearty soups—classic comfort dishes he grew up with in his native New York and later in Los Angeles. He is also perfecting a sous vide technique for intensifying natural flavors to feature the bounty of winter vegetables. (Local produce suppliers include Ellwood Canyon Farms, Burkdoll Farm, and Weiser Family Farms; select breads come from Our Daily Bread and Oat Bakery in Santa Barbara). Oliver’s (which is, by the way, McCaw’s middle name) offers traditional cocktails like Manhattans and martinis, as well local Topa Topa Brewing Co. beer, Conscious Kombucha, and Joker Hard Cider from Ace Cider. The house cocktails are meant to be simple, pure, and delicious, featuring local fresh-pressed juices from Santa Barbara’s Juice Ranch. A favorite cocktail is named after the Johnny 5 Alive juice blend of apple, lemon, ginger, and cayenne pepper, with the addition of organic tequila blanco. The 50-bottle wine list chosen by general manager and wine director Jeremy Sewell is exceptionally diverse, offering a range of affordability plus well-considered selections by the glass. “The challenge of this wine list was to complement the innovation and freshness of our food menu,” says Sewell, who comes recently from Belmond El Encanto in Santa Barbara. The list features a local Brander au Naturel Sauvignon Blanc, unexpected highlights such as a 2002 Gitton Père & Fils Galinot sancerre, plus a variety of champagnes, including a notable Jacques Selosse Initial Grand Cru Blanc de Blancs. A wide selection of reds includes an Oregon-based pinot noir, a few cabernet sauvignons in the Bordeaux-style that don’t overpower the dishes, and fruitforward Italian varietals like valpolicella and sangiovese that are intended to pair well with the Toasted Millet Polenta with tomato ragout. The open layout and design choices by SFA Design of Santa Barbara, Los Angeles, and New York include highbeamed ceilings and calm, neutral colors, as well as relaxed sofas and deep leather armchairs, a well-chosen collection of art, and a long communal table adjacent to the bar. Glass panel doors open fully onto a mini grove of ash trees on the dining patio. Locating a plant-based restaurant in the heart of Montecito is a bold move, but coming from McCaw, that’s not at all surprising. The entrepreneur, who was a pioneer in the cellular telecommunications industry back in the ’90s (AT&T Wireless acquired McCaw Cellular in 1994), tends to follow his vision. “The response we’ve had so far has totally exceeded our expectations,” says Oliver’s assistant general manager Phillip Thompson. Once again, McCaw may be on to something new that we never knew we couldn’t live without. 

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 ANGEL OAK 8301 Hollister Ave. Santa Barbara, 805-968-0100 ritzcarlton.com/en/hotels/california/ santa-barbara/dining/angel-oak Steaks and Seafood Entrées $31 to Market Price

Great Views, Romantic Located on the grounds of The Ritz-Carlton Bacara, Angel Oak takes full advantage of its perch above the Santa Barbara County coastline and of the talents of chef Alexander Bollinger. The menu is modern steakhouse with a seafood twist—and guests can choose from among 12,000-bottles in the restaurant’s wine cellar.

ARTISAN 843 12th St. Paso Robles, 805-237-8084 artisanpasorobles.com New American; Entrées $14–$31

Vegetables from the restaurant’s own farm, sustainably raised meats, and an award-winning chef combine to form a temple of gastronomy in the heart of 805 wine country. Chef and co-owner Chris Kobayashi prepares seasonal food for daily dinners, and weekend brunches. An afternoon menu of small plates, wood-fired pizzas, and drink specials is available daily at the bar. Chris’ wife, Shandi, matches excellent wines to her husband’s cuisine.

BELLA VISTA IN THE FOUR SEASONS RESORT The Biltmore Santa Barbara 1260 Channel Drive Santa Barbara, 805-969-2261 fourseasons.com/santabarbara/dining.html Californian and Italian Entrées and Sunday Brunch $20–$75

Great Views Named for its sweeping views of lawn, ocean, and sky, Bella Vista has a slightly 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 prime bistecca tagliata with salsa verde and crispy potatoes. Weekly specials include a Seafood at Sunset menu of shucked oysters and barbecued shrimp. (At the adjacent Ty Lounge, Fossati’s Mussel Madness Tuesdays menu features the shellfish prepared six ways and presented in cast-iron bowls from 3 p.m. to 10 p.m.) The wine list offers local and international labels. Afternoon tea is served on Saturdays from 2 p.m. to 4 p.m. and requires reservations; call 805-565-8237.

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.

CA’ DARIO 37 E. Victoria St. Santa Barbara, 805-884-9419 cadario.net Italian; Entrées $15–$32

At the corner of Victoria and Anacapa streets, Ca’ Dario is somewhat off the Santa Barbara tourist path. That doesn’t mean it isn’t jammed with people twirling forks laden with al dente pastas sauced in Bolognese, or tomatoes with olives and capers, or smoked salmon with peas and tomato and cream. The Ravioli al Burro e Salvia is a fine example of a spinach-ricotta ravioli sauced in browned butter

and crispy sage leaves. Steaks, lamb chops, and breaded chicken breast are quite filling. There’s a fresh fish special daily and sometimes a wonderful seafood risotto. Wines from Italy and the Central Coast line the walls.

UPDATE 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 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.

Missing from the Central Coast dining scene for nearly two years, the restaurant at historic Mattei’s Tavern in Los Olivos is staging a comeback. Longtime Santa Ynez Valley resident Maili Halme is reviving many of the landmark spot’s most beloved features, like returning mud pies to the menu and finding wicker chairs for the wicker room. A December 2 open house from 2 p.m. to 8 p.m. includes traypassed appetizers and a display of vintage stagecoaches (donations will be accepted for a local museum). To make reservations now for dinner from December 5 onward, visit matteistavern1886.com.

FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 fourseasons.com/westlakevillage/dining Californian and Japanese; Entrées and Sunday Brunch $15–$72

Trained at Michelin-starred restaurants in his native Spain, executive chef Jose Fernandez brings a refined farm-and-ocean-to-table approach to the resort’s elegant dining rooms. At Hampton’s, posh furnishings and waterfall views are backdrops for a Champagne brunch buffet with live jazz on Sundays. The more 805LIVING.COM / NOVEMBER 2017

The Dining Guide casual Lobby Lounge features waterfall views with breakfast, lunch, and dinner and a Sustainable Living Menu. 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. Open Fridays through Sundays, The Tasting Room features California labels and a menu of wine-friendly nibbles. Sushi fans will want to visit Onyx, which gets its own write-up in the Foodie section of this guide. Valet parking is $7 with validation; selfparking is free for up to four hours with validation.

Billed as Ventura County’s public market, The Annex (tcrpannex.com) at The Collection at RiverPark in Oxnard is scheduled to open before Thanksgiving—just in time for its restaurant tenants to help holiday crowds keep shopping without dropping from hunger. Options include healthy fare (The Blend Superfood Bar) and cheat day–worthy treats (Afters Ice Cream). The Annex will also feature several locally owned spots that serve pho, tacos, and more. THE GRILL ON THE ALLEY 120 E. Promenade Way Westlake Village, 805-418-1760 thegrill.com American; Entrées $11–$59

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 wood-fired cheeseburger bites offered with cocktails, draft beers, and wines by the glass.

HOLDREN’S STEAKS & SEAFOOD 1714-A Newbury Road Newbury Park, 805-498-1314 and 512 State St. Santa Barbara, 805-965-3363 holdrens.com Steak House; Entrées $23–$49 (more for surf‑and-turf combos)

Romantic, Sunday Brunch The décor is sophisticated enough for business, while the lighting is low enough for romance. Comfy seating and friendly servers encourage lingering. Appetizers, like the bacon-wrapped prawns stuffed with feta cheese and jalapeño, are hearty enough to be main courses. Steaks are marbled, tender, and seasoned

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right. The signature Cowboy Cut is huge and sits atop a pile of spicy onion strings. All steaks come with sauce, a side dish, and a choice of soup or salad. Both locations are open for lunch on Monday through Friday; happy hour runs daily at both, on the patio and in the bar, from 4 p.m. to 6 p.m. The Newbury Park location serves a Sunday brunch menu of omelets, Tiki Toast, and more from 10 a.m. to 2 p.m. All meals are served inside or out on the patio at both locations.

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

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.

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.

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.

NOBU 22706 Pacific Coast Highway Malibu, 310-317-9140 noburestaurants.com Japanese with Peruvian Influences; Entrées $8–$46, Omakase Menu $100–$150

The stars love to come to Nobu Matsuhisa’s restaurant for its sushi bar and Peruvian-influenced Japanese cuisine as well as the omakase (chef’s choice menus) and other high-budget treats. The rest of us might need to check our bank accounts before ordering the lobster shiitake salad with spicy lemon dressing (nearing the $50 mark at lunch and dinner). The ocean views available from nearly every seat are priceless—and a little easier to squeeze into the budget during breakfast and brunch service on Fridays through Sundays from 9 a.m. to 3 p.m., when selections range from Jidori chicken and waffles ($24) to the caviar “hot pot” of steamed eggs topped with crème fraîche, crispy mushrooms, and caviar ($21).

THE RANCH HOUSE 102 Besant Road Ojai, 805-646-2360 theranchhouse.com Farm-to-table Prix fixe $45 for three courses, $55 for five

Romantic The Ranch House is much changed from the early 1950s, when it was founded as a pay-what-you-can vegetarian restaurant by Alan and Helen Hooker. But its sense of magic remains: A stream runs through the property, spilling into a koi pond with a bridge that leads to the gardens. Tables draped in white linens are tucked behind stands of bamboo throughout the garden and arranged on a sheltered patio strung with twinkle lights. (The table nearest the pond is a prime spot for marriage proposals.) The current menu channels the Hookers (who added meat to the menu in the 1960s) with prix-fixe dinners that continue to showcase local produce, some of it from the on-site herb garden. Don’t miss the braised pork belly appetizer, which might come with a sweet pineapple poppy sauce one season and other accompaniments the next. The wine list offers 600 imported and domestic labels. A note about the address: The Ranch House is located where South Lomita Avenue meets Besant Road, prompting Yelp and other online sources to place it at 500 S. Lomita Ave.

SABOR COCINA MEXICANA 2200 E. Thousand Oaks Blvd. Thousand Oaks, 805-497-2457 saborcocinamexicana.com Mexican; Entrées $14–$24

Romantic, Sunday Brunch It’s flashy and fancy—not your usual Mexican cocina. Eat in the bar area where huge margaritas are being blended, or on the front patio while people watching, or in the main dining room with the massive chandeliers strung with red glass hearts. Chef-owner

Leticia Hansen turns out beautifully plated entrées like chicken enchiladas with Oaxacan cheese and cochinita pibil, which is pork in achiote sauce. Her partner and husband, Mark Hansen, makes sure the dining areas are running smoothly.

SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, 805-565-1700 sanysidroranch.com American; Entrées $18–$56 at Plow & Angel; $38–$63 at The Stonehouse; Sunday brunch $75

Great View, Romantic, Sunday Brunch The five-star treatment at this historic resort starts the minute you turn onto the long drive lined with olive trees and lavender; it continues as you are greeted by a valet who whisks away your car from the circular entrance to its two restaurants, both overseen by executive chef Matthew Johnson. At Plow & Angel, the menu and setting are in keeping with a well-appointed tavern. Thick stone walls and a fireplace create a cozy space for enjoying barrel-aged cocktails and a menu of grilled flatbreads, beer-battered halibut and chips, and grilled New York steak with cognac peppercorn sauce. Upstairs, The Stonehouse dining room gleams with copper and burnished wood and has a sheltered terrace with views of Montecito. Seating is also available on outdoor patios below, furnished with a fireplace and fountain and flanked by loquat trees. At lunch, served Mondays through Saturdays, the rightfully famous BLTA is made with house-smoked bacon and Little Gem lettuce grown on the premises. A three-course market menu also emphasizes local ingredients. Served from 6 p.m. daily, the dinner menu includes house-made fettuccine with speck ham and carrot nage and Steak Diane prepared in the classic style—flambéed tableside. The list of wines and spirits is varied and deep. (Stonehouse is just one of 88 restaurants worldwide to earn the 2016 Grand Award from Wine Spectator.) Sunday brunch from 10 a.m. to 2 p.m. includes starters, entrées, desserts, and free-flowing Laurent-Perrier Brut Champagne. At $75, it’s a steal.

SUZANNE’S CUISINE 502 W. Ojai Ave. Ojai, 805-640-1961 suzannescuisine.com New American; Entrées $15–$28

Romantic Travelers to Ojai make Suzanne’s a part of their itinerary so they can explore what she’s up to in any given season. Relying heavily on the produce around her, Suzanne Roll turns out lunch and dinner dishes that are interesting and handcrafted. Breads for the sandwiches are made by a local bakery; soups change daily. You might see a rainbow trout grilled with rosemary and lemon or a stuffed Cornish game hen with an apricot-marsala sauce. The atmosphere is casual with seats on the back patio next to the garden and a most pleasant gurgling fountain and outdoor fireplace. For cooler weather, there’s also an enclosed patio. Note: The restaurant is closed on Tuesdays.

TIERRA SUR RESTAURANT AT HERZOG WINE CELLARS 3201 Camino del Sol Oxnard, 805-983-1560 tierrasuratherzog.com New American; Entrées $16–$58 Wine-Tasting Menu $70

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, who’s also a fan of local, seasonal fare, maintains the Mediterranean vibe of the menu. Marinated olives, lamb bacon, and corn tortillas are made in-house. Tapas feature beet salad as well as pastrami and corned beef tongue. Watch carefully, and you may see your bonein rib eye for two prepared on the patio’s wood-burning grill before it is served with kale and sous vide oyster mushrooms. Desserts are elegantly plated variations on sorbets and flourless chocolate cake. Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may need to pinch themselves as a reminder that they’re at a kosher restaurant in an Oxnard industrial park. On Fridays, only lunch is served. The restaurant is closed on Saturdays in observance of the Sabbath.

UPDATE 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.

TUSCANY IL RISTORANTE 968 S. Westlake Blvd. Westlake Village, 805-495-2768 Italian; Entrées $18–$32

Romantic Village dwellers pack this beautiful space for its warm, friendly service and top-notch food. The menu is small, but the nightly specials are worth investigating. High rollers and celebs consider this their neighborhood boîte. Others come just for special occasions. The lobster and shrimp martini salad has hearts of palm, avocado, and pink grapefruit segments; the baby greens salad has shaved fennel and toasted pine nuts; the whole Dover sole is topped with a lemon-chervil sauce; and the chicken breast comes under a sun-dried tomato pesto.

The Dining Guide

Foodie Cuisine that shines

regardless of décor, service, ambience, or even views. UPDATE BARBAREÑO 205 W. Canon Perdido St. Santa Barbara, 805-963-9591 barbareno.com Californian; Entrées $18–$29

Competitive Pricing

Extensive Showroom

Over 30 years of experience you can trust

(805) 449 - 2840

www.AgouraSash.com

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.

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

Agoura Sash & Door, Inc.

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.

BELL STREET FARM EATERY & MARKET 406 Bell St. Los Alamos, 805-344-4609 bellstreetfarm.com American; Entrées $10–$15

TOUR

L A R E I NA

We value the all-girls’ school advantage. Learn about our nurturing, spirit-filled environment. Meet our confident, capable, and compassionate students. Experience firsthand how La Reina is leading the way!

TUESDAY TOURS

REGENT FOR A DAY

Your daughter can experience a school day with a La Reina student. Regent for a Day is open to girls grades 5-10. This special visit is offered on most Tuesdays and Fridays.

Reserve a spot at LaReina.com/RFD17

9:00 A.M. - 11:00 A.M.

11/7

11/14

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12/5

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Reserve your Tuesday tour at LaReina.com/Tuesdays

La Reina High School & Middle School

A Catholic College Preparatory School for young women grades 6-12 sponsored by the Sisters of Notre Dame since 1964

For more information: 805.495.6494, ext. 1008 106 W. Janss Road, Thousand Oaks, CA 91360 Accredited by WCEA/WASC

La Reina admits students of any creed, race, color, national and/or ethnic group to all rights, privileges, programs and activities at the school.

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Kid-Friendly Farm-to-fork dining goes country chic at this spot in Santa Barbara County wine country. The tables are covered with butcher paper—the better to catch spills from glasses of regional wines while giving kids a canvas for crayon masterpieces. The deceptively simple menu features soups, salads, and sandwiches made with local produce, Cowgirl Creamery cheeses, and artisanal meats. Prepared on a rotisserie visible from the order counter, free-range chicken from Santa Clarita’s Huntsinger Ranch stars in the tamarind chickensalad sandwich served with house-pickled veggies. Assemble-your-own picnic baskets are available; ask about after-hours dinners with local vintners.

BIG SKY CAFE 1121 Broad St. San Luis Obispo, 805-545-5401 bigskycafe.com Eclectic; Entrées $14–$25

A comfortable artist and foodie hangout, Big Sky serves fresh market cuisine with a Southern inclination for breakfast, lunch, and dinner, along

with a list of 20 local wines by the glass. Chef and owner Greg Holt prepares two types of soup (one vegetarian) from scratch daily and fish specials like wild-caught salmon in an ancho chili glaze made of harissa, brown sugar, and balsamic vinegar or Thai catfish with tofu. Among the breakfast highlights are beignets and huevos rancheros; lunchtime offerings include a turkey burger with sweet potato fries and buttermilk-fried chicken salad with peppered walnuts and beets. In summer, market vegetables become gazpacho and green chili-flecked cornbread mini-muffins are perfect for dunking.

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.

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30819 E. THOUSAND OAKS BLVD., WESTLAKE VILLAGE, CA 91362 Located in the TJ Maxx Shopping Center

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.

NEW CAFÉ FICELLE 390 S. Mills Road Ventura, 805-941-34444 cafeficelle.com French; Baked goods, $2–$9; Entrées $10–$17

Saturday and Sunday Brunch With its rustic loaves of bread and flaky pain au chocolat, Café Ficelle is Ventura’s answer to that charming boulangerie-patisserie you discovered the last time you were in Paris. Baked goods change with the seasons and the artisanal whims of co-owner Bryan Scofield and son-in-law and executive baker Jarrett Chambers. Breakfast items include crepes, avocado toast, and house-made granola. Lunch features soups, salads, and sandwiches made on 805LIVING.COM / NOVEMBER 2017

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The Dining Guide titular ficelles (thin loaves of French bread). Craft beers and local and imported wines are available for DIY pairings with the Evening Faire menu of French specialties (think escargots, pommes soufflées, and beef Bourguignon) available Wednesdays through Saturdays from 4 p.m. to 9 p.m. Brunch from 8 a.m. on Saturdays and Sundays is à la carte, with mimosas and Ficelle Royales.

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.

Named for the Spanish word for “worlds,” the Santa Barbara restaurant Mundos (mundos.us) focuses on soul food from Latin America. (Guatemalan pupusas are on the menu every Friday, BTW.) But chef and co-owner Jean Paul LuVanVi can’t resist doing a little culinary globetrotting when it comes to his tacos, available in combos like Korean poblano short ribs asada with kimchi slaw, or grilled lamb with tzatziki, chermoula, and pico de gallo. They’re worth the trip.

FINCH & FORK 31 W. Carrillo St. Santa Barbara, 805-879-9100 finchandforkrestaurant.com American; Entrées $10–$35

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 James Siao. Creative starters, flatbreads, salads, and entreés 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 Siao’s famous buttermilk fried chicken on Tuesdays and a new pork dish every Thursday. The happy hour menu is so good they offer it twice a day on Mondays through Fridays: Early Bird is from 4 p.m. to 6 p.m. and Night Flight is from 9 p.m. to 10 p.m. Both feature drinks and snacks starting at $3. Go ahead and splurge on the $8 S&P wings, tossed in a sweet chili glaze and served with pickled celery.

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FIRST & OAK 409 First St. Solvang, 805-688-1703 firstandoak.com California French Small Plates $8–$19, Entrées $34–$38

Named for its address, this restaurant inside the newly renovated Mirabelle Inn is a showcase for the talents of British-born executive chef Steven Snook, a veteran of the Michelin Star–rated kitchens of Gordon Ramsay. Snook marries classic and molecular gastronomy techniques with local ingredients, creating a small plates–focused menu that changes with the seasons. Artful platings of butternut squash soup poured over brown-butter sage tortellini as well as sous vide carrots with a 63-degree (Celsius) egg echo the drama of the Belle Époque–inspired dining room. For spring, heirloom tomato consommé is ramped up with vegetables and preserved lemon and a spring wedge salad showcases baby gem lettuce, topping it with green goddess dressing, fresh herbs, and pistachios. (Outdoor patio seating is also available.) Co-owner, sommelier, and general manager Jonathan Rosenson oversees the wine list, which includes selections from his family’s Coquelicot Estate Vineyard, also in Solvang, along with other Santa Barbara County labels. France, Italy, Germany, and New Zealand are represented, too. Call for news about winemaker dinners.

FOREMOST WINE CO. 570 Higuera St. San Luis Obispo, 805-439-3410 foremostslo.com American, Eclectic Small Plates $8–$16, Entrées $18–$35

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. Chef Julie Simon’s menu pairs worldly flavors with ingredients sourced closed to home. Dishes include hoisin-braised duck leg and seared albacore with coconut-milk farro. The burrata bar serves several combos, like the Bee Keeper, pairing the creamy cheese with shards of chewy honeycomb, stone fruit or berries, fresh rosemary, and sea salt–roasted almonds. Sunday brunch from 10 a.m. to 2 p.m. features chilaquiles with smoked chilies, tomatillo salsa, crispy potato tacos, and avocado toast with seaweed butter. Happy hour on Tuesdays through Saturdays from 4 p.m. to 6:30 p.m. includes $5 by-the-glass wine specials, a $5 to $7 happy hour menu, and draft beers.

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’t-miss 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 smallproduction labels from around the world. Cocktails often include locally foraged ingredients like lavender, rosemary, and pink peppercorns.

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.

NEW 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.

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 exposed brick walls, subway tile, a communal table atop vintage radiators, and private booths fashioned from church pews. As culinary conductor, executive chef Jason Paluska oversees a thoroughly modern menu that highlights local ingredients. Deviled eggs with jalapeño and crispy pancetta are popular starters to shared plates of roasted chicken served with blackpepper grits and black garlic-glazed lamb shank, depending on the season. Craft brews and wines by the glass extend the artisanal spirit into the bar. Desserts by pastry chef Jeff Haines include honey cremeux with spice-roasted strawberries, pistachio crumble, lemon curd, and smoked vanilla ice cream.

LES MARCHANDS WINE BAR & MERCHANT 131 Anacapa St., Suite B Santa Barbara, 805-284-0380 lesmarchandswine.com European; Small Plates $8–$16; Entrées $18–$30 Weekend Brunch The vibe is Parisian bistro, but selections at this combination wine bar, restaurant, and retail shop in Santa Barbara’s Funk Zone give equal opportunity to the United States and other countries. The by-theglass 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 (you’re also welcome to bring in a pizza from

the nearby Lucky Penny). Dinner is served daily from 5 p.m. Monday Night Chicken & Waffles features Richards’ lemon-brined fried chicken and sourdough waffles with house-made butter and hot sauce. Brunch on Saturdays and Sundays from 10 a.m. to 2 p.m. offers dishes such as shakshuka (a Middle Eastern poached-egg dish) and tres leches French toast.

LIDO RESTAURANT Dolphin Bay Resort & Spa 2727 Shell Beach Road Pismo Beach, 805-773-8900 thedolphinbay.com Californian; Entrées $18–$44; Chef’s tasting menu $65 or $100 with wine pairings

Great View, Weekend Brunch It’s obvious that executive chef Jacob Moss is a Central Coast native. He uses the resort’s gorgeous beachside setting as the backdrop for dishes featuring local, seasonal ingredients. Morro Bay oysters are served on the half shell with tequila-lime vinaigrette; while Cayucos abalone might be paired with roasted butternut squash and maple vinaigrette one season and marinated nectarines and blueberry beurre blanc the next. Steaks, roasted lamb with cauliflower puree and balsamic spheres, and pizzas topped with leeks, bacon, and a fresh-cracked egg are also available. Desserts by Brandi McClellan-Toback range from the semi-virtuous (Windrose Farms apple pie on snickerdoodle crust) to the sinful (Chocolate Indulgence cupcakes filled with marshmallow fluff).

MAD & VIN 1576 Mission Drive Solvang, 805-688-3121 thelandsby.com Eclectic; Entrées $16–$34

This restaurant located inside one of Solvang’s newest hotels 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 cheese fondue starter of melted Gruyère and fontina touched with brandy and the Nordic Caesar salad of local greens, white shrimp, and warm cheese croutons. At dinner, the lamb porterhouse with mint chimichurri and seafood hot pot, paired with selections from the primarily Santa Barbara County wine list, are not to be missed. Open from 4 p.m. on weekdays and from noon on Saturdays and Sundays, the bar is a Scandinavian-chic spot to meet friends for cocktails, like The Countess (think vodka, bloodorange shrub, and rhubarb bitters) and for bites that range from small, such as herbed olives, to large, like a rib-eye burger that also appears on the dinner menu.

The Agoura Antique Mart A Vintage Marketplace

OJAI VALLEY INN & SPA 905 Country Club Road Ojai, 805-646-1111 ojairesort.com Various cuisines Entrées $11–$60; Saturday Buffet Brunch $29; Sunday Bluegrass Brunch $49

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 and Vine features California cuisine with a Northern Italian twist that comes courtesy of chef de cuisine Andrea Rodella. 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 monthly winemaker dinners. Start the evening with small bites and craft cocktails, both made with local ingredients as often as possible, 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 options include the tranquil Spa Café in Spa Ojai, where light breakfast and spa lunch are served inside or on the spa’s poolside terrace. The Oak is famous for its casual but attentive

Mon.-Sat. 10-6 Sunday 11-5 818-706-8366

28879 Agoura Road Agoura Hills, CA 91301 agouraantiquemart.com 805LIVING.COM / NOVEMBER 2017

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The Dining Guide lunch service on a shaded patio overlooking the 10th hole. 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 pizzas, burgers, microbrews, and barrel-aged cocktails. Next door, Libbey’s Market + Boutique is the place to go for a quick sandwich and a scoop of McConnell’s ice cream.

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

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.

ONYX AT FOUR SEASONS HOTEL WESTLAKE VILLAGE Two Dole Drive Westlake Village, 818-575-3000 onyxrestaurant.com Japanese; Entrées $15–$45

Romantic, Great View A master at sushi, chef Masa Shimakawa also serves modern Japanese fare inspired by his training in Japan and influences from Thailand, China, and beyond. Cocktails and sake flights are available to pair with artfully prepared crab-and-smoked salmon rolls and with such dishes as roasted black cod and beef sirloin grilled in hoba leaves. Dinner is served Mondays through Saturdays at the sushi bar on the patio overlooking the resort’s waterfall and in the stylish dining room decorated with saltwater aquariums and the restaurant’s titular stone.

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 Goodland hotel is not the Holiday Inn it once was. Another is the menu at Outpost, the on-site restaurant guided by executive chef James Siao, who also holds that title at sister restaurant Finch & Fork in Santa Barbara. At Outpost, Siao offers playful takes on classics like guacamole (served with toasted pumpkin seed gremolata) and pork ribs (in a chipotlepomegranate glaze with popcorn polenta on the side). Local wines, beers, and craft cocktails are great for sipping poolside, in the dining room, and at the hotel’s The Good Bar, which offers meal-worthy snacks. Happy

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hour specials are available on Mondays through Fridays from 4 p.m. to 6 p.m. Ramen is a Sunday-night thing from 5 p.m. until while supplies last. Brunch is served on Saturdays and Sundays from 8 a.m. to 2:30 p.m.

PARADISE PANTRY 218 and 222 E. Main St. Ventura, 805-641-9440 paradisepantry.com Rustic; Entrées $9–$22

Sunday Brunch This combination café, wine shop, and cheese store occupies adjoining storefronts in Ventura’s historic downtown. Both spaces feature original brick walls and delightfully creaky wood floors. While 218 E. Main St. is devoted to wine sales and cheese and charcuterie displays, 222 offers wine tasting and soups, salads, cheese plates, and pâté samplers. Panini-style sandwiches include the Italiano, packed with arugula and truffle cheese and wrapped in prosciutto. (That’s right: The meat is on the outside.) Named for chef and co-owner Kelly Briglio, Kel’s Killer Mac is made with a new over-the-top combination of ingredients each week. (Gluten-free options are available.) Typically scheduled once a month, Sunday brunch features such dishes as Kel’s crab cakes with Meyer lemon crème fraîche, and French toast made with cinnamon brioche. Join the email list for news of upcoming pop-up appearances by visiting chefs and winemakers.

UPDATE 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 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.

UPDATE SADDLE PEAK LODGE 419 Cold Canyon Road Calabasas, 818-222-3888 saddlepeaklodge.com New American; Small plates $15–$23; Entrées $36–$58; Chef’s Tasting Menu $145 for nine courses

Romantic, Sunday Brunch Chairs woven from willow branches and game trophies hanging high on walls made of stone and wood speak to the rustic nature of this multistory restaurant nestled in the hills of Malibu. Executive chef Adam Horton is back and over-seeing menus that are both elegant and stick-to-your-ribs: Smallplate options include Peruvian marinated quail, while composed entrées include seabass with house-made pasta and New Zealand lamb rack with smoked miso potatoes. The Chef’s Game Trio offers a diner’s choice of emu, elk, or buffalo with sides. On Mondays through Wednesdays, the three-course Supper Menu is $39 per person. The outdoor patio is a spectacular place for brunch.

The address is a former storefront on a side street in downtown Lompoc. But the atmosphere at The Beach (facebook.com/thebeachlompoc) is laid-back surf shack, without the sand. Smoothies, sandwiches, and pizzas—the latter baked in a wood-fired oven near the front window—are on the menu. The dining room is furnished with mismatched tables and chairs, and the back patio is strung with lights—handy on Saturday nights, when bands play live music. 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 apple-mustard 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.

NEW 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.

UPDATE 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 ORGANIC KITCHEN 1313 Park St. San Luis Obispo, 805-226-5888 and 858 Monterey St. San Luis Obispo, 805-457-1616 thomashillorganics.com Wine Country Cuisine Entrées $13–$40

Sunday Brunch Opened in 2009, the original Paso Robles restaurant feels a little bit country, with its exposed brick and barn-door décor. The sister site is part of the Chinatown project in downtown San Luis Obispo, where its sleek, second-floor dining room and lounge are joined by a wraparound patio. Both locations serve farm-to-table cuisine created by executive corporate chef Kurt Metzger, under the direction of owner and founding chef Debbie Thomas, at lunch, brunch, and dinner. The San Luis Obispo site also offers farm-to-bar cocktails in addition to local beer and wine.

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.

UPDATE WINE CASK 813 Anacapa St. Santa Barbara, 805-966-9463 winecask.com Wine Country Cuisine Entrées $24–$38; Chef’s tasting menu $75 for five courses, $95 for eight courses

Romantic Founded in 1981, the Wine Cask reinvents itself every time executive chef Brandon Cogan goes to the farmers’ market in Santa Barbara. Local ingredients inform dishes at every turn, especially in the tasting menus that change weekly and sometimes nightly but almost always feature Santa Barbara County labels in the optional wine pairings. The regular dinner menu is a mix of seasonal mains and classical mains, the latter a collection of longtime favorites like wild mushroom risotto and pan-roasted local white sea bass. Desserts echo the elegant simplicity of the restaurant itself (bread pudding with bourbon–salted caramel sauce is a standout). California wines are the focus of the international wine list. Co-owner and vintner Doug Margerum also has one tasting room adjoining the restaurant, and a second, devoted to reserve wines, located elsewhere in the same complex.

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The Dining Guide

A Good Bet Not too fancy, not too expensive, and a good experience all around.

NEW BAZILLE AT NORDSTROM AT THE OAKS 346 W. Hillcrest Drive Thousand Oaks, 805-418-4010 restaurants.nordstrom.com New American Shared Plates $6–$11; Entrées $15–$24

Nordstrom’s second floor restaurant is a fine and semi-private place to dine between shopping forays. Previously known as Blue Stove, the space now features more natural light, a full bar, and greater emphasis on entrées over tapas. Shared plates include crisp calamari with lemongrass-sweet chili dipping sauce and maple sriracha-glazed bacon deviled eggs. Main dishes are organized under the headings of “meat” (selections include French dip on toasted Parmesan baguette), “poultry” (house-made chicken sausage with burrata), and “seafood” (crab, mango, and avocado salad).

New in Ojai, The Nest (instagram. com/thenestojai) is built on the culinary family history of its owner, Kiona Wachter, who was born and raised in the valley. Items on the order-at-the-counter menu include the Tico Salad, sprinkled with Fritos corn chips in accordance with a blast-from-the-past recipe used when her father and stepmother owned a similarly named restaurant in town more than 20 years ago. Today, diners can also order fried calamari tacos, ahi brown-rice bowls, smoked brisket sandwiches, and seasonal craft cocktails garnished with fresh herbs. 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.

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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.

ELADIO’S RESTAURANT & BAR 1 State St. Santa Barbara, 805-963-4466 harborviewinnsb.com American; Entrées $12–$25

Great View, Saturday & Sunday Brunch It’s tough to beat the view of the wharf and the ocean from the open, spacious patio with a fountain in the middle. Eladio’s whips up breakfast, lunch, and dinner daily for guests of the Harbor View Inn and anyone else who stops in. Morning staples include vanilladipped brioche French toast, crab cake Benedict, and smoked salmon scramble made with locally smoked fish. New England clam chowder, cheeseburgers, ahi salad with mango salsa, and fish-and-chips in a Firestone Walker Brewing Co. Double Barrel Ale batter show up at lunchtime. Pasta, steaks, and fresh fish round out the dinner menu. Happy hour specials are available daily from 3 p.m. to 7 p.m.

FINNEY’S CRAFTHOUSE & KITCHEN 982 S. Westlake Blvd., Suite 2 Westlake Village, 805-230-9950 finneyscrafthouse.com American; Entrées $10–$25

Kid-Friendly The “craft beer spoken here” neon sign at the back of the dining room doesn’t quite say it all at this casual but polished gastropub owned by Greg Finefrock, a 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. Shareable appetizers include gluten-free buffalo cauliflower tossed in yuzu sauce and chicken-andwaffle bites that come with a tangy surprise: Tabascobraised kale. The house burger is made with a chuck, brisket, and hanger steak patty on a brioche bun. Other options include tacos, salads, and flatbread pizzas (don’t miss the prosciutto and grilled pineapple combo). Families and other groups will gravitate to the communal tables available inside and on the patio. Seating is firstcome, first-served at the copper bar.

HARVEST KITCHEN & BAR AT HYATT WESTLAKE PLAZA 880 S. Westlake Blvd. Westlake Village, 805-557-4710

westlake.regency.hyatt.com Californian; Entrées $11–$29

Kid-Friendly Open for breakfast, lunch, and dinner daily, Harvest welcomes hotel guests and the public alike. The dining rooms are sleek and comfortable with natural light, and patio and garden views. Locally sourced and seasonal ingredients shine in executive chef Daniel Buss’ house-made potato gnocchi with sautéed kale and English peas, roasted jalapeño and chicken flatbread, and the Chef’s Daily Catch with vegetables. The For Kids by Kids children’s menu features dishes created by Haile Thomas, host of the YouTube series Plant-Powered Haile. Furnished with fire pits and lounges, the outdoor patio is the perfect place to sample $5 cocktails and food specials during happy hours from 4 p.m. to 7 p.m. daily.

JANE 1311 State St. Santa Barbara, 805-962-1311 and 6940 Marketplace Dr. 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.

LINN’S RESTAURANT 2277 Main St. Cambria, 805-927-0371 linnsfruitbin.com American; Entrées $10–$34

Kid-Friendly What started as a farm stand is now a family-owned business that includes a restaurant, a gift shop, a café that specializes in freshly baked fruit pies, and the original farm stand, for those on a sentimental journey. No visit to Cambria is complete without at least one breakfast, lunch, or dinner spent at the combination bakery and restaurant, located in the seaside town’s historic East Village. Berries are a recurring theme on the menu, appearing in fruit-filled scones, glasses of olallieberry lemonade, and the raspberry-orangecranberry sauce served with roasted Shelton Farm chicken. Executive chef Matt Beckett is as skilled at whipping up comfort food classics (think beef Stroganoff and chicken potpie) as he is with gluten-free options and dishes featuring grass-fed beef from Hearst Ranch.

UPDATE 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 No. 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 bubbling-hot 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.

MERSEA’S 3985 Avila Beach Drive Avila Beach, 805-548-2290 merseas.com Seafood; Entrées $8–$15

Great View, Kid-Friendly Located on the Harford Pier, this modern take on a casual seafood restaurant offers a lot of sightseeing bang for the buck. Indoor tables are placed near tall windows, and outdoor seating includes a row of colorful bar-stools at a counter that doubles as the pier’s railing for a stretch. (Look down: You just might spy an otter frolicking in the kelp.) The menu includes burgers, hot dogs, and veggie burritos, but seafood is the star at this spot operated by members of the family behind Dorn’s Original Breakers Café in Morro Bay and Duckie’s Chowder House in Cayucos. Highlights include a crab melt sandwich with avocado, chowders of both the Manhattan and New England variety, and daily specials like garlic fries topped with blackened shrimp, blue cheese, and avocado. Decorated with whimsical octopus pendant lamps, the bar serves beer, wine, and cocktails.

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POOKIE’S THAI CUISINE 900 Hampshire Road Westlake Village, 805-381-0094 Thai; Entrées $7–$13

Kid-Friendly Downstairs in the Water Court Plaza office complex, owner Pookie creates delicious Thai dishes for lunch and dinner daily. Lunch specials are a steal at $7 to $8 each. She also has a wide selection of interesting salads like the Outrageous Beef Salad with a spicy lime dressing and the protein-rich Yam Yai salad with shrimp, chicken, egg, and peanuts in a sweet-andsour dressing. Noodle dishes are generously sized and include the classic pad Thai and the interesting Hi Yo Silver with fried noodles, shrimp, and bean sprouts. Curries, vegetarian options, and fish dishes (such as the crispy sole with tamarind and chili sauce) give diners lots of great choices not found elsewhere.

PUBLIC SCHOOL 805 120 Promenade Way, Suite A Westlake Village, 805-379-3909 psontap.com American; Entrées $8–$28

Saturday & Sunday Brunch Named for the area code and the goal of offering guests “an education in the art of food and beer,” this gastropub makes the most of its schoolyard theme. Baseball mitts decorate one wall and happy hour is known as “recess.” (It’s also known as a bargain: Meal-worthy bites are just $4 to $6 from 4 p.m. to 7 p.m. on Mondays through Fridays). More than 40 craft beers, most on rotating taps, are available to pair with executive chef Phil Kastel’s inventive fare. He earns extra credit for adding crispy fried capers to an appetizer of salmon “pastrami” carpaccio. Burgers, salads, and wood-fired flatbreads are lunch and dinner options; fried Jidori chicken and waffles are on the breakfast menu, available from 10 a.m. on Saturdays and Sundays. Organize your own field trips to Public School 612 in downtown Los Angeles and Public School 310 in Culver City. 805LIVING.COM / NOVEMBER 2017

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

Jack’s Bistro

Famous Bagels & Catering www.bagelnet.com santa barbara 53 S Milpas St. (805) 564 – 4331 M – F 6am – 4pm | Sat – Sun 7am – 3pm

carpinteria 5050 Carpinteria Ave. (805) 566 – 1558 M – F 6:30am – 3pm | Sat – Sun 7am – 3pm Justen, Director of Catering justencater@cox.net (805) 319 – 0155 | (805) 566 – 1558 x4

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 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.

BOGIES BAR & LOUNGE 32001 Agoura Road Westlake Village, 818-889-2394 bogies-bar.com Spanish-California; Small Plates & Entrées $4–$15

Farm to Table for More Than 20 Years BREAKFAST, LUNCH & DINNER SERVED DAILY 20 LOCAL WINES BY THE GLASS

bigskycafe.com 805-545-5401 1121 Broad Street, San Luis Obispo 110

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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 semiprivate 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 award-winning 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 hash-like picadillo topped with fried eggs, and lechón asado, which is roasted pork served with black beans and yucca marinated in garlic. The dog-friendly 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.

DUKE’S MALIBU 21150 Pacific Coast Highway Malibu, 310-317-0777 dukesmalibu.com Seafood; Entrées $14–$45

Great Views, Sunday Brunch Gorgeous ocean views are maximized in the dining rooms and bars of this large, Hawaiian-themed seafood and steak house, which in summer 2016 marked its 20th anniversary with updates to the décor and menu. Swinging chairs and a life-size bronze statue of surfing legend Duke Kahanamoku greet diners before they step through the front doors and into an interior filled with wood screens, glass mosaic tiles, and chairs sporting surfboard stripes. New dishes presented by chef Eric BosRau showcase regional ingredients in beautiful platings. Fresh fish is available in a variety of preparations, including Parmesan-herb crusted with lemon, capers, and macadamia nuts. Longtime Duke’s fans, take note:

Your favorite coconut shrimp dish is back as coconut shrimp croquettes. Kimo’s Original Hula Pie remains as advertised. A Sunday brunch buffet is served from 10 a.m. to 2 p.m. Visit the Barefoot Bar for breakfast items (think loco moco and banana and macadamia nut pancakes) from 10 a.m. to noon on Saturdays and Sundays. Poké tacos, fish and chips, and pulled-pork sandwiches are served daily.

FLOUR HOUSE 690 Higuera St. San Luis Obispo, 805-544-5282 flourhouseslo.com Italian; Starters $10–$20; Pizzas $14–$18; Pasta $15–$23

With its 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 napoletana. Simple and flavorful, each pizza emerges blistered and soft, with just a few toppings. Favorite pies include the Queen Margherita with San Marzano tomato sauce and buffalo mozzarella and the Nordista with pesto, mushrooms, speck, and fontina. Don’t miss co-owner Gessica Russo’s house-made pastas or the weekday night aperitivo hour from 3 p.m. to 5:30 p.m., featuring cocktails such as the classic Negroni and Aperol Spritz as well as beer and wine, served with a complimentary plate of small bites.

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 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 allday 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.

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 entrees, 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.

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PLATA TAQUERIA & CANTINA 28914 Roadside Drive, Suite 10 Agoura Hills, 818-735-9982 plataagoura.com Mexican; Entrées $14–$26

Plata means “silver” in Spanish—and a good time in the Whizin Market Square. The menu at this taqueria is homey but elevated: House-made tortillas and mix-and-match trios of soft tacos are featured, the latter with a choice of veggies or eight types of protein, including ahi tuna and short ribs. Spa Nachos are made with roasted cauliflower and crispy kale; guacamole is available in three variations, including tradicional and ranchero, made with bacon and roasted pumpkin seeds. Other standouts include chamorro de cordero, a chile-marinated lamb shank served with spinach tamales, and pollo con Elvia’s mole, named for chef Elvia Saldivar, who is co-owner with her husband. Nearly a dozen specialty margaritas star on the cocktails list. Pull up a colorfully upholstered stool at the copper-topped bar to enjoy $7 margaritas and other drink and food specials during daily happy hour from 3 p.m. to 6 p.m.

TAVERNA TONY 23410 Civic Center Way Malibu, 310-317-9667 tavernatony.com Greek; Entrées $13–$37

This huge space at the northeast corner of the Malibu Country Mart is almost never closed and never empty. There’s always fun to be had: If the classical guitarists aren’t playing, the waiters might be singing, or the owner, Tony Koursaris, might be telling stories at one of the tables. Every meal starts with Greek-style country bread and house-made dip. The roast baby lamb is a specialty of the house for good reasons: The meat is garlicky and mostly tender with some crispy bites. The accompanying potatoes are roasted with lemon juice and the carrots are cooked with dill. Greek coffee is a perfect end here. 

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AGES 3 TO ADULT Kathy Linke, Westlake Village, CA 805-551-2596 | KathyLinkeViolin@gmail.com 805LIVING.COM / NOVEMBER 2017

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