805 Living November 2019

NOV E M BE R 2019

GIVE THANKS GIVE BACK

Jeff Wilkes’ vision was to produce highly acclaimed wines from Santa Maria Valley and Paso Robles that expressed the unique characteristics of these regions. Since 2010, the Miller Family has embraced that same vision with the assistance and direction of consulting winemaker Wes Hagen. We look forward to hosting you at our new tasting room.

Hotel Californian 35 State Street Santa Barbara

Majorelle Spa at Hotel Californian For reservations call (805) 882-0100 or email majorelle@thehotelcalifornian.com

hotelcalifornian.com

1235 COAST VILLAGE ROAD I 805.969.0442 FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA I 805.969.3167 I MONTECITO, CA 93108 W W W . S I LV E R H O R N . C O M

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Lic# 881030 A/C12/C32

Morgan Stanley Congratulates

Seth Haye Ranked # 1 in America Forbes 2019 Top Next-Gen Wealth Advisors The Oaks Group at Morgan Stanley 100 N. Westlake Blvd. #200, Westlake Village, CA 91362

|

805-494-0215

FRONT, LEFT: Stephanie Hartmire: Senior Registered Associate; Jessica Hudson: Client Service Associate; Katie Arnold: Financial Advisor; Elisa Decker: Group Director; BACK, LEFT: Clint Spivey: Consulting Group Analyst; Barry Garapedian: Managing Director—Wealth Management, Financial Advisor; Seth Haye: Executive Director, Financial Advisor; Carlos Garcia: Associate Vice President, Financial Advisor

Source: Forbes Magazine (July 2019). Data provided by SHOOKTM Research, LLC. Data as of 3/31/19. 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. Š2019 Morgan Stanley Smith Barney LLC. Member SIPC

CRC# 2683837

8/19

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CHANNEL ISLANDS BROKERAGE 805.382.8200 | 3600 S. HARBOR BLVD, SUITE 112B, OXNARD, CA 93035 Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) service marks used with permission.

Operated by Sotheby’s International Realty, Inc. Real estate agents affiliated with Sotheby’s International Realty, Inc. are independent contractor sales associates and are not employees of Sotheby’s International Realty, Inc. Sotheby’s International Realty DRE Number: 899496

Contents NOVEMBER 2019 • GIVE THANKS, GIVE BACK

Features 76

20 QUESTIONS FOR THOSE WHO MAKE A DIFFERENCE

A conversation among leaders of four local charitable organizations explores the culture of compassion and heroism in the 805 region.

Produced by Lynne Andujar and Anthony Head Photographs by Gar y Moss

82

For an unexpected Thanksgiving twist, Café Ficelle pastry chef Angelique Williams makes non-pie desserts that deliver traditional pie flavors.

By Nancy Ransohof f Photographs by Gar y Moss

12

NOVEMBER 2019 / 805LIVING.COM

Pecan pie flavors take a fun new form in Café Ficelle pastry chef Angelique Williams’ recipe for Caramel Pecan Crepe Cake.

GARY MOSS; COVER: © TATJANA ZLATKOVIC/STOCKSY UNITED

FLYING IN THE FACE OF PIE

Beauty. Warmth. Comfort.

(It’s what we do best.)

I N T ERIOR D ESIG N | R EM AR KAB LE R ESO URC ES

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

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

Contents

NOVEMBER 2019 • GIVE THANKS, GIVE BACK

64 35 41

44

46

Departments of the 805

Finds 41 Talking Turkey

Bring the bird to the table with the help of these updated tools.

By Jennie Nunn

44 STYLE: Spice Girl

Fall fashions heat up with the colors of toasty seasonings.

By Frances Ryan

46 TRAVEL

By Erin Rottman

Insider

By Heidi Dvorak

50 Local Events & Family Fun 52 Hot Ticket 55 Show Your Support 57 Worth a Drive 57 Give Back

Dishing It Out for Charity 59 Great Taste for Good Works Dine on special dishes to help support worthy causes.

By Hilary Dole Klein Produced by Carmen Juarez-Leiva

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NOVEMBER 2019 / 805LIVING.COM

Faces in the Crowd 64 Patrick Braid

This sandwich shop owner and entrepreneur celebrates the spirit of community with a line of gourmet food products that gives back.

By Nancy Ransohoff Photographs by Gary Moss

Arts & Culture 66 Artist Encounters

Camarillo’s Studio Channel Islands engages the community with exhibit experiences.

By Joan Tapper

Upgrades 70 Bench Warmers

Space-saving plank-style seating lends a cozy touch to the dining room.

By Frances Ryan

Good Deeds 72 African Women Rising, Thousand Oaks Alliance for the Arts

By Mark Langton Photographs by Stacy Gleason, Danny Miles, and Lerina Winter

Taste 90 FOOD: Toss It!

Cookbook author Pascale Beale brings seasonal ingredients together in three salads worthy of a place on any Thanksgiving menu.

By Jaime Lewis

96 WINE: Corks for a Cause

Wineries throughout the 805 are crafting consciousness.

100 Where to Eat Now P.S. Sketchpad 112 Survival Tips for the

Thanksgiving Day Dinner Host

By Greg Clarke

In Every Issue

16 Editor’s Note 22 Masthead 28 Behind the Scenes

By Alex Ward

98 DINING OUT: Coastal Spirit Pacific by NoRu celebrates the seaside culture and local flavors of Ventura.

By Victoria Woodard Harvey Photographs by Gary Moss

Visit Us Online!

805living.com Instagram, Facebook, Twitter, and Pinterest keyword: 805Living Check out our website for the free digital version of 805 Living (smartphone and tablet compatible, it’s also at issuu.com) and to tune in to our 805 Living Eats podcasts.

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.

35: DEBBIE KLINE/@FLORABUNDANCEINC; 64 GARY MOSS

Pulse 35 Tracking the Beat

Editor’s Note

When Giving Back Gets Real IN EARLY OCTOBER, I walked outside and could smell the smoke from the Saddleridge fire burning through a massive area of nearby Los Angeles County.

It was a sad time for me and others, thinking about how wildfires occur so often in California, with the Central Coast among the hardest hit regions.

More importantly, I knew that there were hundreds of people—first responders—on the front lines, willing to risk their lives to save others. Words aren’t enough to express our collective gratitude, but we should take every opportunity to say, “Thank you so much.”

At the time, there were also many organizations mobilizing to deal with any potential aftermath from the fire, with members remaining at the ready throughout the year to help people after natural disasters and other traumatic events. Our “20 Questions for Those Who Make a Difference” feature (page 76) focuses on four of these local organizations and the individuals within them who work so hard to ensure that we are all taken care of in times of need.

I’d also like you to check out our special Giving Counts advertising section (page 93), in which local nonprofits illuminate what they do and what they need to keep fulfilling their missions. That’s an important point to emphasize: You are a very important part of the philanthropic equation.

Through the end of the year, we are putting on our fourth annual “Dishing It Out for Charity Challenge,” in which restaurants from around the region donate $2 to a charity of their choosing for each order of a special dish they’ve created. I’m very happy that Montecito Bank & Trust, a huge supporter of local nonprofits, is our presenting sponsor. We have lots of new restaurants onboard this year, and as always, the success of the program relies on you. So I invite you to get out and enjoy these dishes, knowing that a portion of the price helps others. Turn to page 59 for a list of participating restaurants.

The 805 has a huge heart and I know that so many people, including many of our readers, are always seeking ways to give back to their communities. To them I would also like to say, “Thank you very much.”

Happy Thanksgiving,

Lynne Andujar Editor in Chief & Publisher

GARY MOSS

edit@805living.com

16

NOVEMBER 2019 / 805LIVING.COM

photography by public three eleven design

ART | ANTIQUES | HOME FURNISHINGS | LIGHTING | TEXTILES | INTERIOR DESIGN

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

10

2

Jewelry 1 Pieces Every Woman Should Have in Her Wardrobe.

We all know a little black dress can be the starting point of a fashionable wardrobe. Carole Ridding of Silverhorn Jewelers suggests you apply the same kind of thinking to your jewelry: “You should have a collection of tried-and-true pieces that are classic but fashionable—versatile, high-quality things that you love.” Here are her 10 building blocks for a jewelry wardrobe:

Have a statement piece, jewelry that’s daring and exciting, like a choker or a cuff that mixes materials. This is not something you’d wear every day!

I’d invest in a large gemstone ring, one that’s bold and oversize. It’s an important piece, and it should be fun!

3

Have wrist jewelry, like metallic cuffs, which could be narrow bangles or wider and bolder.

4

You can wear a long, gold chain necklace over a turtleneck or a plain black dress.

Try winding it around a strand of pearls.

5

Studs are perhaps the most versatile earrings you’ll own.

Diamonds complement practically anything you pair them with and the simplicity of studs makes them the perfect companion to busy necklaces or necklines.

6

Gold hoop earrings, long and sleek or short and curvy. Pick a shape that flatters your face.

7

A right-hand ring can be playful. Think of stackable colorful rings that are mix and match.

8

Pearls never go out of style, and you don’t have to stick to white.

Think about black Tahitian pearls or pinkish freshwater ones.

9

Don’t think of chandelier earrings only for a fancy look .

You can wear earrings that swing and sway with jeans and a button-down shirt.

10

I’d definitely have a custom-made piece of jewelry, one that’s personal to you. You’ll wear it over and over again. At Silverhorn, our head designer, Noel Bendle, can design a one-of-a-kind piece for your approval.

Silverhorn Design Studio 1235 Coast Village Road Santa Barbara 805-969-0442 and at Four Seasons Resort The Biltmore Santa Barbara 1260 Channel Drive Montecito 805-969-3167 www.silverhorn.com Presented by Silverhorn

“Start with a Sofa

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2520 E. Thousand Oaks Blvd. | Thousand Oaks | 805.497.3222 | TheSofaGuy.com

DRINK THE FARM E N J OY A C L E A N E R WAY T O D R I N K

FOLDED HILLS WINES ... ...have no residual sugar and one gram or less of carbs ...use no commercial additives, minimal sulfur and only native yeast ...are grown organically following the biodynamic calendar ...are made from grapes that are 95% estate grown ...are hand harvested using sustainable practices in the vineyard ...are vegan and consciously crafted to be lower in alcohol

TASTE THE FARM IN TWO LOCATIONS

MONTECITO TASTING ROOM & WINE SHOP Open Daily 12-7 1294 Coast Village Road Montecito, CA 93108 ESTATE VINEYARD, WINERY & TASTING ROOM Open Daily 11-5 2323 Old Coast Hwy Gaviota, CA 93117 Foldedhills.com Info@foldedhills.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 WRITERS

Leslie Dinaberg, Victoria Woodard Harvey, Hilary Dole Klein, Jaime Lewis, Nancy Ransohoff, Joan Tapper, Alex Ward CONTRIBUTING ILLUSTRATOR

Greg Clarke RESEARCH EDITOR

Tajinder Rehal CONTRIBUTING PHOTOGRAPHER

Gary Moss CONSULTING EDITOR

Anthony Head

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

DESTINATION: LAS VEGAS Winter in Las Vegas: while the weather might cool down, the entertainment gets hotter than ever. Once-in-a-lifetime concerts, unparalleled dining, and holiday celebrations like no other, Sin City is just a short flight away via the San Luis Obispo airport—and the fastest way to turn winter weekends into lifelong memories.

SEE

SHOP

TASTE

Whatever the weather, the show must go on and in Las Vegas, there’s a show for everyone. Captivating classics include the Cirque du Soleil shows O and Beatles LOVE, steamy burlesque performances, magicians that astound, and bands that rock. Vegas is the perfect place to take in a favorite musician while they’re in residence this winter: Aerosmith’s Deuces are Wild show runs through December at Park MGM, and Christina Aguilera will perform her most spectacular charttoppers in XPerience through March at Planet Hollywood. Legends like Madonna and Foreigner, Andrea Bocelli and George Strait will all take the stage here this winter.

For those who’d rather burn calories laughing instead of dancing, this town has you covered. See A-listers Jerry Seinfeld and Tim Allen in November, or catch a set of a new up-and-comer at Jimmy Kimmel’s Comedy Club at the LINQ Promenade.

Holiday shopping is easy in Las Vegas, a city drenched in high-end stores. Three notto-miss malls on the Strip are The Forum Shops at Caesars Palace, The Shops at Crystals, and the Grand Canal Shoppes at The Venetian | The Palazzo.

The shopping centers are destinations in themselves, offering everything from canals to entertainers, all alongside an incredible array of chic boutiques and global brands. Shop at Hermès, Breitling, Chanel, Apple, Levi’s, Saks Fifth Avenue, and Kate Spade—and maybe then think of tackling that gift list.

Dining in Las Vegas is a year-round activity, and one impossible to tire of. Learn what three Michelin stars taste like at Joël Robuchon at MGM Grand, or attempt the incredible 20 (yes, 20) course tasting menu at é by molecular gastronomist José Andrés. Carb-lovers can enjoy the award-winning pasta dishes at Carbone or try dumplings at the modern and dramatic Hakkasan. Grab a slice of ‘za downtown or feast on one of the city’s numerous breakfast buffets. Don’t worry about counting calories—after all, what happens in Vegas stays in Vegas.

CELEBRATE The mild desert climate rarely gets snow, but Vegas still becomes a winter wonderland during the holidays. The Bellagio Conservatory & Botanical Garden dazzles with over-the-top flower displays. The Cosmopolitan hosts Ice Rink, complete with falling snow and s’mores. The LINQ Promenade becomes Winter PARQ and offers family-friendly fun around a 35-foot decorated tree. For the ultimate in glad tidings, get tickets to see Mariah Carey and her acclaimed Christmas concert “All I Want for Christmas Is You” at Caesars Palace. And don’t miss the one-of-a-kind Santa Jaws at Mandalay Bay. There’s nowhere like Las Vegas on New Year’s Eve. With an unending supply of parties, it’s one of the most energizing experiences in the country. Ring in 2020 in luxury at Paris Las Vegas, with favorite performers Maroon 5 or Lady Gaga, or with crowds of revelers as the Strip becomes one big block party. With more than 80,000 fireworks, it’s the perfect way to send the year out with a bang.

» FOR MORE INFORMATION PLEASE VISIT SLOAIRPORT.COM/LASVEGAS

Behind the Scenes Looking for worthy charitable organizations to support? Our featured contributors have gladly offered up the names of their favorites.

Alex Ward “The American Cancer Society’s Hope Lodge, which provides accommodations for cancer patients and their caretakers when the treatment site is far from home,” says contributing writer Alex Ward (Taste/ Wine, page 96). “I recently helped organize a fundraiser for the Hope Lodge organization and was inspired by their mission.”

Hilary Dole Klein

“Direct Relief, a humanitarian aid organization in Santa Barbara that sends medical supplies to disaster areas and refugee populations around the world, gets my vote,” says contributing writer Hilary Dole Klein (Dishing It Out for Charity, page 59). “Its work is becoming more crucial every year, and it heroically meets tremendous challenges.”

“Having endured my own episodes of living with leukemia, I fully support the work done by the Leukemia & Lymphoma Society,” says consulting editor Anthony Head (“20 Questions for Those Who Make a Difference,” page 76). “I’m grateful for the organization’s funding of blood cancer research since 1949, which helped deliver me to my current state of remission.”

WARD: LAURIE GOW

Anthony Head

We’re here for you so you can focus on what matters most

W E L L S FA R G O P R I VAT E B A N K Wealth Planning Investments Private Banking Trust Services Insurance

wellsfargoprivatebank.com

At Wells Fargo Private Bank, we understand that your commitments to your family and community are some of your most important responsibilities. We offer a dedicated team of local professionals who take the time to understand your unique needs so you can focus your time and energy into what’s most important—when it’s most important. Contact us to learn more about our wealth management solutions and how we can help support your vision.

To start a new kind of conversation, contact your local Wells Fargo Private Bank office: 118 E. Carrillo St., Santa Barbara, CA 93101 805-564-2876

2829 Townsgate Rd., Ste. 215 Westlake Village, CA, 91361 805-777-8375

Scott P. Hanson Senior Vice President, Regional Managing Director 805-777-8375 scott.p.hansen@wellsfargo.com Wells Fargo Private Bank provides products and services through Wells Fargo Bank, N.A., the banking affiliate of Wells Fargo & Company, and its various affiliates and subsidiaries. Brokerage services are offered through Wells Fargo Advisors, LLC, Member SIPC, a registered broker-dealer and separate non-bank affiliate of Wells Fargo & Company. Trust services available through banking and trust affiliates in addition to non-affiliated companies of Wells Fargo & Company. Insurance products are available through insurance subsidiaries of Wells Fargo & Company and underwritten by non-affiliated Insurance Companies. Not available in all states. © 2019 Wells Fargo Bank, N.A. Member FDIC. NMLSR ID 399801 IHA-B11477

Behind the Scenes Our featured experts give a shout-out to the people they most admire for charitable work.

“Joyce Resnik, who sits at the bedside of the most vulnerable in our community hospital and offers support and compassion.”

—Peter Tyas

(Arts & Culture, page 66) executive director Studio Channel Islands Camarillo studiochannelislands.org

“Chef Dominique Crenn, who challenges chefs to minimize or eliminate food waste in their kitchens as part of the Wake Up! campaign.”

—Angelique Williams

(“Flying in the Face of Pie,” page 82) head pastry chef Café Ficelle Camarillo and Ventura cafeficelle.com

“Rudy Piña from Help California is just one of the many volunteers who worked tirelessly for Montecito after the debris flow.”

—Patrick Braid

“Barbara Ben-Horin, [former] CEO of Girls, Inc. She’s dedicated her life to fighting discrimination and creating a more equitable world.”

—Marsha Bailey (“20 Questions for Those Who Make a Difference,” page 76) founder and CEO Women’s Economic Ventures Santa Barbara wevonline.org

TYAS: BECA PIASCIK ; BRAID: TAYLOR ROBERTS; BAILEY: LINDA BLUE

(Faces in the Crowd, page 64) president Montecito Brands and Village Cheese & Wine montecito-brands.com

Featuring everyday items to gourmet groceries.

Thousand Oaks 1736 E Avenida De Los Arboles, Thousand Oaks, CA 91362 (805) 493-4301 Westlake Village 2734 Townsgate Rd, Westlake Village, CA 91361 (805) 496-0353 Calabasas 22277 Mulholland Hwy, Calabasas, CA 91302 (818) 906-6228

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805.373.5992 sherwoodrealestate.com Obtain the Property Report required by Federal law and read it before signing anything. No Federal agency has judged the merits or value, if any, of this property. Nothing contained herein shall be construed as an offer to sell or a solicitation to buy in any state where prior registration is required. Availability of certain amenities is not assured, and may require a separate agreement and payment of additional fees. In the constant endeavor to maintain the quality of the Sherwood community, the developer reserves the right to modify maps, floor plans, exteriors, specifications, features, and product types without notice or obligation. Any models shown do not reflect a racial preference. If you have any questions regarding the Sherwood community, please contact the sales office of Castle & Cooke California, Inc, License #01254164 at (805) 373-5992.

Pulse

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

Before creating his full-size sculptures in tribute to the victims of last year’s mass shooting at Thousand Oaks’ Borderline Bar & Grill, Ali Alinejad perfected his designs with these miniature prototypes.

GARY MOSS

A SCULPTOR’S TRIBUTE

The grieving process continues for the 12 people who lost their lives in the mass shooting at the Borderline Bar & Grill in Thousand Oaks on November 7, 2018.

“There was so much emotion and so much grief in this community after this happened, people didn’t have a place to go,” says Thousand Oaks–based sculptor Ali Alinejad. “Creating that place is what inspired me,” he says of the ceramic memorials he sculpted to honor each of the victims.

With the support of the community, Alinejad built an 8- to 12-foot totem for each victim, stacking the letters

of their first names, which he sculpted from clay, and inscribing special memories on the back. The colorful, joyful sculptures are currently displayed throughout Alinejad’s neighborhood, which is also home to his business, Clay Studio + Gallery (claystudioandgallery. com). He hopes to find a permanent home for the sculptures and to create a memorial with benches that can be used as a site for contemplation. For more information, visit the project’s GoFundMe page: gofundme.com/f/sculpure-memorial-for-the-12victims-at-borderline.

—Leslie Dinaberg NOVEMBER 2019 / 805LIVING.COM

35

Pulse Ojai artist John Nava’s Stop the Dim Reaper (left) and Regime Change Begins at Home are on display as part of the California Museum of Art Thousand Oaks Empathy: Beneath the Surface exhibit.

ROSES IN NOVEMBER

During the fall, roses in warm earthy colors are in high demand. Among the newest additions to this palette are Macchiato roses. The color of blushing cheeks, these beauties are available locally at Florabundance (florabundance.com), a wholesale flower supplier in Carpinteria.

With the recent opening of the exhibit Empathy: Beneath the Surface, the California Museum of Art Thousand Oaks (cmato.org) has gone beyond just showcasing paintings in its galleries. It has issued “a call to connect with each other through the fundamental component of community—understanding and recognizing the thoughts or needs of another,” says senior curator Lynn Farrand.

The seven artists in the show come from as far as South Africa (Capetown native Simphiwe Ndzube) and as close as Ojai (resident John Nava), and their work ranges from photography, multimedia installation, and film to painting, sculpture, and tapestry design. However, all engage the universal themes of loss, resilience, and hope. “They project different situations of the human condition,” says Farrand.

“I hope that at least one will resonate on a deeper level.”

Recognizing that the year anniversary of the Woolsey wildfire and the mass shooting at the Borderline Bar & Grill may be painful for the community at large, she adds, “We wanted to give them something meaningful during a difficult time.”

The exhibit is on view through February 16, 2020.

—Joan Tapper

ACTIVE SHOPPING

“Live more, worry less.” That’s the guiding principle expressed by a pink neon sign at Bonibi (bonibi.com), a recently opened athleisure boutique in Westlake Village. The unique concept store wholly embraces the sentiment: Aside from an impressive high-end selection of athletic shoes by Vionic, P.E Nation, On-Running, New Balance, Clarks, Karhu, and Saucony as well as fashion-forward activewear by Alo Yoga and Koral, the shop opens up to stunning views of Westlake Lake, making it the perfect meeting spot for

36

NOVEMBER 2019 / 805LIVING.COM

a steaming mug of Stumptown Coffee, served at the on-site coffee bar. But the perks don’t end there: An Aetrex Albert foot scanner measures patrons for the perfect arch support in 30 seconds with its 360-degree cameras; a DJ spins tunes on most Sundays; and yoga classes take place on the back lawn on select weekends.

—Heidi Dvorak

“Growers in the flower world are working on new varieties all the time,” says Florabundance buyer Debbie Kline, who suggests a few options to consider in an arrangement of Macchiato roses for the Thanksgiving table. “I personally like to see the brown tones mixed with burgundies and even blushes or peach; natural elements with texture always bring interest, too, like bronze Amaranthus, burgundy Scabiosa, and chocolate lace flowers.

“The process for creating new, natural varieties is actually quite fascinating,” Kline says, “and anticipating future trends is tricky. [Growers] also work on producing new colors and varieties that are stronger and more productive to grow.”  —L.D.

ROSES: DEBBIE KLINE/@FLORABUNDANCEINC; SHOE: COURTESY OF KARHU

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

Talking Turkey BRING THE BIRD TO THE TABLE WITH THE HELP OF THESE UPDATED TOOLS.

By Jennie Nunn “Thankful” trivet ($20); Crate and Barrel at The Village at Topanga, Woodland Hills, crateandbarrel.com.

NOVEMBER 2019 / 805LIVING.COM

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1. Professional copper roasting pan with rack ($200); Williams Sonoma at The Oaks, Thousand Oaks, La Cumbre Plaza, Santa Barbara, San Luis Obispo Collection, and Westfield Topanga, Canoga Park; williams-sonoma.com.

2. Bernardaud “Bulle” gravy boat ($204); Coast 2 Coast Collection, Santa Barbara, coast2coastcollection.com.

3. Cotton cooking twine 500foot cone ($5); Bed, Bath & Beyond, Thousand Oaks, Oxnard, Simi Valley, Ventura, Goleta, San Luis Obispo, and Paso Robles; bedbathandbeyond.com.

4. Cuisipro “3-in-1” turkey baster ($23); Sur La Table at The Promenade at Westlake, Westlake Village, Santa Barbara, and Westfield Topanga, Canoga Park; surlatable.com.

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5. Laguiole carving set ($78); anthropologie.com.

6. Be Home gold measuring cup set ($60); Beautiful Mess Home & Garden, Agoura Hills, abeautifulmesshome.com.

7. “Feast” platter ($50); Crate and Barrel at The Village at Topanga, Woodland Hills, crateandbarrel.com.

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8. Paso Herbs ($9); General Store Paso Robles, generalstorepr.com.

9. “Fall Harvest Plaid” oven mitt ($14); Sur La Table at The Promenade at Westlake, Westlake Village, Santa Barbara, and Westfield Topanga, Canoga Park; surlatable.com.

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For more, visit our Pinterest page, keyword: 805living

10. Stainless-steel turkey lifters ($8 for a set of two); Bed, Bath & Beyond, Thousand Oaks, Oxnard, Simi Valley, Ventura, Goleta, San Luis Obispo, and Paso Robles; bedbathandbeyond.com.

11. EtuHome European cutting boards (prices and styles vary); The Agoura Antique Mart, Agoura Hills, agouraantiquemart.com. 

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Finds Style

By Frances Ryan

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Spice Girl FALL FASHIONS HEAT UP WITH THE COLORS OF TOASTY SEASONINGS. 1. Andamane “Bella” python-print slip skirt ($270); Intermix at The Promenade at Westlake, Westlake Village, and Malibu Lumber Yard; intermixonline.com. 2. “The Daryl” suede sneakers ($295); Stuart Weitzman at Westfield Topanga, Canoga Park, stuartweitzman.com.

3. Plush-fleece bomber jacket ($168); J.Crew at The Oaks, Thousand Oaks, jcrew.com. 4. “Khadija” napa leather bag ($590); Kendall Conrad Design at Montecito Country Mart, kendallconraddesign.com. 5. Ippolita polished “Rock Candy” teardrop linear cascade earrings in 18-karat gold and brown shell ($1,595); Polacheck’s Jewelers at The Commons at Calabasas, polachecks.com. 6. “Cole” belt ($180); BA&SH at Malibu Country Mart, ba-sh.com. 7. “Margot” coated jeans ($265); Sharon Segal Nina Segal at The Promenade at Westlake, Westlake Village, facebook.com/sharonsegalninasegal. 8. Salt Optics “James” frames ($345); Occhiali Fine Eyewear, Santa Barbara and Montecito; occhialieyewear.com. 9. J.O.A. faux-leather shorts ($80); Nordstrom at The Oaks, Thousand Oaks, Paseo Nuevo, Santa Barbara, and Westfield Topanga, Canoga Park; nordstrom.com. 10. “Caitlin” boots ($425); BA&SH at Malibu Country Mart, ba-sh.com. 

For more, visit our Pinterest page, keyword: 805living

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Finds Travel

By Erin Rottman

New in Sonoma County wine country, the Harmon Guest House is decorated with original works of art inside and out.

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hen Hotel Healdsburg opened in 2001 with a modern design aesthetic and a Charlie Palmer restaurant, it transformed the Sonoma County town into a solid wine-country destination. “It was the final piece of the puzzle for [Healdsburg] plaza,” says Circe Sher, whose parents conceived the idea for the hotel after falling in love with Healdsburg’s central square and walkable streets.

Nearly 20 years later, Sher, her father, and business partner Paolo Petrone have opened the family’s third hotel in Healdsburg, Harmon Guest House (harmonguesthouse. com; from $299), a LEEDcertified property named for Healdsburg founder Harmon Heald. It reflects the scale of the town with just 39 rooms, a small reception area with furry chairs and handblown glass candles, and an intimate indoor-outdoor rooftop lounge.

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A member of an art-loving family, Sher acquired playful works for Harmon. Oakland illustrator Carissa Potter’s black-andwhite drawing of a dog with its tongue dangling greets guests in the hallway to the pool; bright inspirational prints by late San Francisco artist Susan O’Malley tell viewers “You already know what you need” and “It’s not a dumb idea”; and Dallasbased photographer Leigh Merrill’s digitally manipulated imaginary storefront photographs are on view in the guest rooms.

Harmon is walking distance to more than two dozen wine-tasting rooms; places to pick up a picnic lunch, like Journeyman Meat Co., which makes its own salumi; and art galleries. Savor Healdsburg offers walking food-andwine tours with a guide who relates the history

of the town, which was settled by Italians from the Piedmont region.

Dinner options are plentiful, especially in winter when harvest season is over and it’s easier to land a reservation. Two doors down at Harmon’s sister hotel, H2hotel (the second of the trio), Spoonbar chef Matthew D’Ambrosi dishes up a farmers’ market–driven menu of contemporary American dishes. His trout paillard comes with wild arugula, walnut-kale

pesto, and Meyer lemon beurre blanc; the cioppino features halibut, salmon, and shellfish with white wine and grilled lemon in a San Marzano tomato broth. Mondays are prime rib night, and Louisiana hot fried chicken is a regular offering on Wednesdays. Cocktail menu favorites include the Aunt Margaret, made with peppered gin and a plum and bay leaf shrub, and the New East Side, crafted from Hendrick’s gin, yuzu liqueur, mint, and cucumber foam.

COURTESY OF HARMON GUEST HOUSE

A NEW HEALDSBURG HAVEN

Finds Travel For beachside indulgence this holiday season, splurge on a stay at the new Ty Warner Villa at Four Seasons Resort The Biltmore Santa Barbara (left) or go in with some pals on a Mexican escape at the three-suite Casa Twin Dolphin, one of three new residences at Montage Los Cabos (below).

A SAN MIGUEL CASA

A patio at Mexico’s Casa Delphine looks onto the boutique hotel’s columned archways and other Spanish Colonial stylings.

To accentuate the architecture, Keidan kept the elegant interior minimal. Fireplaces, area rugs, and locally sourced throw blankets create a warm ambience in each room, while hand-painted tile trims the bathrooms, and royal-blue feature walls serve as a focal point in common spaces. Three upcoming retreats focus on activities for self-nurturing: Meditation (January 23 to 28), Soulful Design (March 9 to 15), and Wellness and Fermentation (April 15 to 20).

Near Park City, Utah, a helicopter takes guests of The Lodge at Blue Sky, Auberge Resorts Collection from a mountaintop yurt base to remote ski runs.

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OPULENT HOLIDAY RETREATS

Looking to share an extravagant experiential holiday gift with someone special this year? How about one of these getaways?

The luxurious new 4,000-square-foot Ty Warner Villa at Four Seasons Resort The Biltmore Santa Barbara (fourseasons.com/santabarbara; $12,500 per night) has two outdoor entertaining areas, a fireplace, a private pool overlooking Butterfly Beach and the Channel Islands, and an outdoor rain shower. Butler service, pedicab transportation around the resort, and access to the members-only Coral Casino Beach and Cabana Club are included, along with a Christmas tree. The package is available from Thanksgiving through New Year’s Day. For a south-of-the-border retreat, Montage Los Cabos (montagehotels.com/ loscabos; from $7,475) recently completed one three-bedroom and two five-bedroom homes on the swimmable beaches of Santa Maria Bay. Amenities include butler service, spa treatments, and dedicated beach cabanas.

HELICOPTER AS SKI LIFT IN UTAH

The Lodge at Blue Sky, Auberge Resorts Collection (aubergeresorts.com/bluesky; from

$700), a luxury ranch just outside of Park City, Utah, is entering its first winter season with a helicopter skiing and snowboarding experience on 200,000 acres of terrain between the Wasatch and Uinta mountain ranges. The land is “super-remote to get to, so it’s rare that you’re going to see anyone else, even snowmobiles,” says director of adventure Henry Hudson.

The morning begins at Blue Sky’s mountaintop canvas yurt, where guests fuel up with breakfast before attending an avalanche- and helicopter-safety training session.

On an average day, participants log seven to eight runs, and the experience includes lunch and concludes with snacks, charcuterie boards, and drinks back at the yurt. The lodge offers accommodations ranging from 570-square-foot rooms to 2,500-square-foot apartments and features indoor equestrian centers, sporting clays, snowshoeing, Nordic skiing, and a kids club. Book the Stay and Play package through winter and get a $100 nightly credit to use toward dining, activities, and spa treatments. 

TOP: FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA; FAR LEFT: COURTESY OF CASA DELPHINE; BOTTOM: THE LODGE AT BLUE SKY

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rchitectural details at Casa Delphine (casadelphine.com; from $265) reflect the Spanish Colonial style of the boutique hotel’s location in San Miguel de Allende, Mexico: private inner courtyards, intricate stonework, and bóveda ceilings (domed brick structures typical in Catalonia). “You just can’t believe the incredible detail that goes into something like that,” says owner Amanda Keidan, a jewelry designer who left Los Angeles to open this five-suite hotel at a UNESCO World Heritage Site.

Growing Imaginations

in a climate of care

“Oak Park schools are inclusive learning environments where children are loved and honored for who they are.”

– Superintendent Tony Knight

Accepting District of Choice applications for 2020-2021 through December 31, 2019

Serving grades K-12

National Green Ribbon School District by US Department of Education and the EPA 100% organic landscapes at all campuses

#1 Counselor to student ratio in Ventura County OPUSD students are the highest achieving on all state tests, SAT, ACT, and AP in Ventura County

Most Coastal Canyon League Championships 60% of students participate in a sport in high school

Oak Park schools use a holistic approach to learning that blends the latest technology with more traditional experiences such as gardening, singing, painting, and building things in a climate of care where every child is nurtured and valued.

899 N. Kanan Road, Oak Park, CA 91377

Oak Park Unified School District |

| 818.735.3253

| www.opusd.org

Educating Compassionate and Creative Global Citizens

Insider EVENTS IN & AROUND THE 805

By Heidi Dvorak Through December 14

Through April 12

November 15–23

SBACOUSTIC

EGYPT’S LOST CITIES

RAGTIME

Alhecama Theatre, Lobero Theatre, and Soho Restaurant & Music Club, Santa Barbara. Lend an ear to flamenco, fingerstyle, jazz, classical, Americana, blues, and slack-key guitar playing at a series of international acoustic concerts and guitar workshops hosted by the Santa Barbara Acoustic Music Association; facebook.com/sbacoustic2019.

Reagan Presidential Library and Museum, Simi Valley. View more than 200 artifacts from two ancient Egyptian cities that slipped into the sea centuries ago. Discovered by underwater archeologist Franck Goddio, the remains represent a civilization that resided in a major center of power, wealth, trade, and artistry; reaganlibrary.com.

Pepperdine University, Malibu.

See how much the country has changed and remained the same in a compelling musical that speaks volumes about the racial tension, class discrimination, immigrant suppression, and struggles for equal rights that took place in New York City in the early 1900s; arts.pepperdine.edu.

Through January 12

November 9

BEYOND FUNCTION: FIBER, WOOD AND CLAY

ROB LOWE: STORIES I ONLY TELL MY FRIENDS

Santa Paula Art Museum.

Cultivate an appreciation of beauty found in simple objects and materials in an exhibit that showcases the wares of weaver Michael F. Rohde, woodworker Michael Adams, and potter Nate Pidduck; santapaulaartmuseum.org.

Bank of America Performing Arts Center, Thousand Oaks.

Make a date with a heartthrob who never seems to age. In this CAP Presents one-man show, the Brat Packer tells of his wild escapades, fame, marriage, fatherhood, iconic career, and insights about life; bapacthousandoaks.com.

December 4

Rob Lowe

11/9

WORLD AIDS DAY OBSERVATION

Cal Lutheran University, Thousand Oaks. In observance of World AIDS Day, a three-part program explores HIV/AIDS as a local and global health issue. Sessions cover sexual health education, new medical information, and advocacy, and concludes with a candlelight vigil; callutheran.edu.

Family Fun

Here’s an Idea: If Fido has a penchant for sniffing out hairy social situations, lead him on over to Malibu Lumber Yard on the first Friday of every month for YAPPY HOUR. Meet-ups are in front of the James Perse shop at 3:30 p.m., when the first order of business is a dog walk around Legacy Park. At 4 p.m. the sniffing of others gets down to business during two hours of socializing over vino, light bites, and doggie treats. It’s the perfect way to meet people and their pups; themalibulumberyard.com.

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November 2–December 8

November 11

November 23

MATILDA THE MUSICAL

HIP HOP NUTCRACKER

THE COLOR RUN

Simi Valley Cultural Arts Center. Kids with an unbridled imagination might get a kick out of this play, based on the 1988 Roald Dahl novel, about a 5-year-old girl with telekinesis.

Her can-do attitude is inspiring, despite the odds against her; simi-arts.org.

Cal Poly San Luis Obispo.

Talk about mash-ups.

A contemporary dance extravaganza set in New York City features a dozen dancers decked out in street fashion, explosive choreography, a DJ, a violinist, digital graffiti, MC Kurtis Blow, and, of course, Tchaikovsky’s timeless score; calpolyarts.org.

Ventura County Fairgrounds.

Get covered in a rainbow of colored powders at this untimed 5K race in which there are no losers, only joyful winners. The finish festival offers more color throws, live music, dancing, and activity booths; thecolorrun.com.

November 9 VENTURA COUNTY FARM DAY

Ventura County locations.

Students for Eco-Education and Agriculture make learning about food production fun by giving visitors of all ages access to 20-plus farms, ranches, nurseries, and other agricultural operations, all staffed by engaging experts; venturacountyfarmday.com.

December 7 OXNARD TAMALE FESTIVAL

November 22–December 15 SEUSSICAL THE MUSICAL

Ojai Art Center Theater. The Cat in the Hat, Horton the Elephant, Miss Gertrude McFuzz, and other heavy hitters from the stories of Theodor Geisel (that’s Dr. Seuss) star in a melodious romp through the Jungle of Nool, the Circus McGurkus, and other Seussian sites; ojaiact.org.

Plaza Park. Wrapped in corn husks, stuffed-masa edible delights are like holiday gifts on their own. All manner of handmade tamales spice up this fiesta, which includes live music, arts and crafts, dance competitions, a holiday marketplace, a parade, and a tamale-making contest; oxnardtamalefestival.com. >

RUNNER: THE COLOR RUN

11/23

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Insider

Hot Ticket

Book your seats now for these hot upcoming events.

NOVEMBER Through November 10 Based on The Adventures of Huckleberry Finn by Mark Twain, BIG RIVER: THE ADVENTURES OF HUCKLEBERRY FINN is an eight-time Tony Award winner. The coming-ofage story follows Huck on a rollicking Mississippi River adventure as he takes off on a raft with runaway slave Jim. Along the way he deals with adversity and kindness as he meets up with iconic characters such as Mary Jane Wilkes, the Widow Douglas, and, of course, Tom Sawyer. The soulful and toe-tapping score of country, pop, gospel, and bluegrass music was composed by Roger Miller; Rubicon Theatre, Ventura, rubicontheatre.org.

Through November 10 Dedicated to enriching the human spirit, the OJAI FILM FESTIVAL screens movies that uplift and inspire viewers.

The lineup includes 83 titles from around the world representing the categories of animation, documentary features and shorts, narrative features and shorts, and regionally produced movies. The headline event is a screening of Living in the Future’s Past, an environmental documentary produced and narrated by Jeff Bridges, followed by a Q and A with director Susan Kucera. This year’s Lifetime Achievement honorees are Eva Marie Saint and Pat Boone. Trophies are awarded in each category with cartoonist Sergio Aragonés presenting the Sergio Aragonés Award for animation; ojaifilmfestival.com.

Through January 12 See how science compels artists to create in THE OBSERVABLE UNIVERSE: VISUALIZING THE COSMOS IN ART. Works in the exhibition include matter that can be seen by the naked eye or with technology. The subject may appear all-encompassing but the artists share one viewpoint: Earth. The challenge of creating art for the exhibit required them to look to observational sciences such as astronomy as well as to employ experimental techniques to conceptualize the vastness of outer space. Included are interpretations of the cosmos, coinciding with the Space Age of the last 60 years; Santa Barbara Museum of Art, sbma.net.

Through January 20 Find out why California is called the Golden State at CELEBRATING THE NATIONAL LANDS OF CALIFORNIA, an exhibit of 63 artworks inspired by national parks, monuments, preserves, and recreation areas, including 805 locations such as Channel Islands National Park; Wildling Museum of Art & Nature, Solvang wildlingmuseum.org.

November 1–17 Jeepers creepers. Wednesday Addams has a sweetheart and she’s invited him and his family over for dinner to meet the folks. Find out how the evening goes in the play ADDAMS FAMILY: SCHOOL EDITION, a not-so-scary feel-good comedy for all ages, performed by the Young Artists Ensemble; Hillcrest Center for the Arts, Thousand Oaks, yaeonline.com.

November 1–30 View the annual exhibit of Ventura County’s only printmaking group, Inkspots of San Buenaventura, at UNDER PRESSURE, which includes the work of artists hailing from Ventura, Ojai, Summerland, and Santa Barbara. The printmakers employ a variety of techniques such as etching, linocut, monoprint, woodblock, polymer etchings, and digital manipulation; 643 Project Space, Ventura, inkspotsventura.com.

November 8–10 It is 1957, and 12 jurors are about to determine the verdict in a murder case. The play 12 ANGRY MEN illuminates how the personalities, experiences, and backgrounds of individual jury members can affect a life-or-death decision; Santa Maria Civic Theatre, smct.org.

Coming Soon to San Luis Obispo!

November 8–10 Slip into tasting nirvana at the GARAGISTE WINE FESTIVAL. A grand tasting pours 200-plus wines made from more than 60 microproduction winemakers. There is a Rare & Reserve kick-off event, tasting seminars, and a Keep It Rockin’ after-party. The fest offers great opportunities to taste hard-to-find wines that can’t be found in supermarkets, large liquor chain stores, or big-name wineries; Paso Robles Fairgrounds and Event Center, garagistefestival.com.

November 8–January 9 Learn how artists create animation at KEY FRAMES: A CELEBRATION OF ANIMATION & PRODUCTION ART. The exhibit takes viewers through the entire production process, from the earliest concept art to finalized designs. Unseen stages of the animation process, such as character design, environment art, and storyboards, are explored as well as the history of this unique art form and explanations of the creators’ diverse range of skills; Cal Lutheran University, Thousand Oaks, callutheran.edu.

November 13 Move over Miss Piggy: Everyone’s favorite perky pink porker is ready to go on a funfilled camping trip to the woods in PEPPA PIG’S ADVENTURE. Accompanying her are George Pig, Pedro Pony, Suzy Sheep, and Gerald Giraffe. With lunchboxes packed and Daddy Pig driving the bus, the group is revved-up about their outdoor adventure, full of games, laughter, and live music; Bank of America Performing Arts Center, Thousand Oaks, bapacthousandoaks.com.

November 16 George Lopez is an icon for delivering insightful comic observations on everyday occurrences as well as taking aim at culture and politics. See his latest take on the world at his show THE WALL WORLD TOUR. Get in the mood beforehand by ordering a Latin-inspired dinner at the venue. The comedian’s multifaceted career encompasses television, film, late-night hosting, stand-up tours, and HBO comedy specials.

Comedian Bryan Kellen opens the show; Performing Arts Center San Luis Obispo, pacslo.org.

November 16–January 5 Twenty-six decorated trees representing the 26 countries that President Reagan visited while in office, as well as a White House Tree, are on display in the exhibit CHRISTMAS AROUND THE WORLD. Represented >

NFL SUNDAY BRUNCH

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Chicken & Waffles Breakfast Burritos Huevos Rancheros Breakfast Sandwiches Impossible Breakfast Tacos 30 Craft Beers 10 TV's to Watch EVERY NFL Football Game

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Insider

FROM COOK’S MEADOW

are the vibrant colors of the Caribbean, the crystals of the Nordic countries, the traditional decorations of England and Europe, the Vatican tree decorated with white ornaments and a lifesize white peacock, and the White House tree done up in Reagan red. Also on display are handcrafted menorahs that were given to President Reagan while he was in the White House; Reagan Presidential Library and Museum, Simi Valley, reaganlibrary.com.

November 17 The ’60s live again as THE ASSOCIATION takes center stage for a nostalgic concert. This group, one of the first to ever open a rock festival (the 1967 Monterey Pop Festival), brings back memories with songs like “Never My Love,” “Cherish,” and “Windy”; The Canyon, Agoura Hills, wheremusicmeetsthesoul.com.

TO HOLIDAY GLOW Take the most wonderful time of the year to new heights at Tenaya Lodge at Yosemite, California. The festivities begin with a spectacular Thanksgiving buffet and lighting of a 35-foot Christmas tree. Whether you’re ice skating on our rink or building a gingerbread house, the holidays come alive for your whole family to enjoy. Then close out the year in style at our festive Bubbles & Bowties New Year’s Eve Bash.

The holiday season you’ve been dreaming about is at Tenaya Lodge.

Visit TenayaLodge.com or call 559-692-8985.

LOCK-IN YOUR 2020 PARTY PASS WITH PROMO CODE: NEWYEAR

Offer valid only for New Year’s Eve Package, December 30, 2019, to January 1, 2020. Limited time offer. Package pricing is for two persons; additional tickets may be purchased through our Concierge. Two-night stay required. Must use promo code at the time of booking. Subject to availability; restrictions may apply. Children 13 years and older are welcome to the main party and can be added on by calling Tenaya’s Concierge at 559-692-8985. Delaware North Parks & Resorts ©2019

November 21–24 The time is 1945. The story follows a returning group of veterans who dream about having their voices heard as performers.

BANDSTAND is a Tony Award–winning musical with high-energy dance numbers conceived by Hamilton choreographer Andy Blankenbuehler and a compelling story that deals with postwar stress; Bank of America Performing Arts Center, Thousand Oaks, bapacthousandoaks.com.

November 21–December 31 Banish the bahhumbugs at THE HOLIDAY EXTRAVAGANZA, a theatrical experience that delivers a triple bill of seasonal entertainment: a fractured fairytale opera, a Holiday Vaudeville Revue, and a humorous and heartwarming story about how Scrooge discovers his Christmas spirit; The Great American Melodrama & Vaudeville, Oceano, americanmelodrama.com.

November 23 It’s the 55th anniversary of the movie Mary Poppins, so raise those precocious voices in song at DISNEY’S MARY POPPINS SINGALONG, which presents a screening of the restored and remastered anniversary edition of the film. By the way: Ms. Poppins herself makes a guest appearance; Bank of America Performing Arts Center, Thousand Oaks, bapacthousandoaks.com.

DECEMBER December 7 Experience small-town holiday charm from a bygone era at an OLDE FASHIONED CHRISTMAS. The fun-filled day offers activities for kids and shopping opportunities for grown-ups at area shops and the Artisan Holiday Market. Feast at the food court and explore the Gingerbread Wonderland, where Santa and his helpers pose for the camera. Carolers stroll the streets; the Summerset Farm & Dale’s Nursery Train ferries kids and parents through the village. The official lighting of the Los Olivos Christmas tree takes place in the town center; Los Olivos locations, losolivosca.com.

December 14 Sip and swirl while fashioning festive decorations to take home at the GRAPEVINE WREATHMAKING WORKSHOP.

All supplies—including Cinquain Cellars grapevines—are provided as well as hands-on instructor guidance. The occasion is also a winery open house, and wine tastings are available; Cinquain Cellars, San Miguel, cinquaincellars.com.

December 15 Explore the grounds of a Spanish mission where costumed docents lead a procession and sing songs in Spanish and English at LAS POSADAS AT LA PURISIMA MISSION. The celebratory tradition dates back more than 400 years in Mexico and reenacts the biblical journey of Mary and Joseph seeking shelter in Bethlehem; La Purisima Mission State Historical Park, Lompoc, lapurisimamission.org.

December 15 Indulge in the yumminess of the season at a family-friendly GINGERBREAD HOUSE WORKSHOP. No cooking’s required, just assembling, decorating, and eating. All supplies are included as well as tummy-warming hot cocoa, cider, tea, and coffee. Everyone gets to take home the gingerbread recipe, an apron, and a toque; Justin Vineyards & Winery, Paso Robles, justinwine.com.

GET RIGHT WITH YOUR SKIN

December 31 Enjoy five courses of farm-to-table cuisine plus wine pairings from LaZarre Winery of Paso Robles at a NEW YEAR’S EVE WINEMAKER DINNER. The party takes place in a private dining room and is accompanied by live acoustic music.

A champagne toast salutes the New Year to come; Apple Farm Inn, San Luis Obispo, applefarm.com.

Show Your Support

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

NOVEMBER November 10 Help children get exposure to the disciplined and creative world of ballet by attending Pacific Festival Ballet’s 21st annual SUGAR PLUM TEA. Proceeds help raise money for youngsters to see live performances; Lake Sherwood Country Club, Thousand Oaks, pacfestballet.org.

November 16–17 It’s a tradition: The 23rd annual OJAI HOLIDAY HOME TOUR & MARKETPLACE,

sponsored by the Ojai Festival Women’s Committee, offers a tour of Ojai homes decorated in holiday splendor to celebrate the art of living.

A collection of curated lifestyle and fashion items from 40-plus vendors is situated at Libbey Park.

Proceeds from the tour and marketplace benefit the Ojai Music Festival and its Bravo! education and community program, which offers free music workshops to the Ojai Valley public schools and the community; Ojai locations, ojaifestival.org.

November 20 Believe it or not, drinking champagne and buying handbags can benefit youths in Ventura County and neighboring communities.

Multitask at Big Brothers Big Sisters of Ventura County’s 11th annual BAGS, BLING, & BUBBLY, a >

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True to our communities, always! million Donated Annually

hours

Volunteered Annually

million Small Business Loans

million

Community Development Loans

Insider champagne luncheon and handbag extravaganza.

The organization facilitates more than 1,500 oneto-one mentoring relationships annually; Sherwood Country Club, Thousand Oaks, bbsvc.org November 23 Get a sneak peek at what’s on the fashion horizon at the SPOTLIGHT ON STYLE FASHION SHOW. The professionally produced runway show features the designs of Kevan Hall, whose TV appearances include Inside Edition, Extreme Makeover, The Jane Pauley Show, and E! Fashion Police. Susan and Ken Bauer host the Casa Pacifica Centers for Children & Families fundraiser with a champagne reception, silent auction, boutique shopping, and lunch; Four Seasons Hotel Westlake Village, casapacifica.org.

November 24 When 40 percent of sales from a prestigious art exhibit benefits the Boys & Girls Clubs of Greater Conejo Valley, it’s modestly referred to as a FAMILY-FRIENDLY EVENT. More than 250 original works representing the oils, acrylics, watercolors, and mixed-media creations from the 1960s to the present by artist Joyce Rumack are on view and available for purchase; Sherwood Country Club, Thousand Oaks, bgcconejo.org.

November 28 Everyone can take part in the TURKEY DAY DASH and still make it home in time

Behind every great community is a great bank.®

montecito.bank

to gobble up dinner. The 5K run-walk and 1K family fun run-walk benefits youth, family, and senior programs at the Conejo Valley YMCA. All ages and abilities are welcome, but for 5K runners who like to monitor their progress, professional timing is provided. Participants receive a Turkey Day Dash YMCA T-shirt, while supplies last; Cal Lutheran University, Thousand Oaks, turkeydaydash.org.

DECEMBER December 1–24 Give those newly purchased gifts the gorgeous wrap they deserve when the United Cancer Advocacy Action Network offers fullservice HOLIDAY GIFT WRAPPING. Donations are suggested, but keep in mind that contributions go directly to this nonprofit organization that provides services for cancer patients and survivors; second floor of the outdoor shopping center, The Oaks, Thousand Oaks, ucaan.org.

December 7 Visit a prime example of 1920s Spanish Colonial Revival architecture at an estate fundraiser that underscores the importance of preservation. Originally owned by George Fox Steedman, Casa del Herrero opens its doors for CHRISTMAS AT THE CASA, a soiree featuring Steedman’s silver collection and a new book about it. Casa supporter Henry Nevins is honored; Casa del Herrero, Montecito, casadelherrero.com.

December 7–8 St. Nicholas might be able to work off that bowl full of jelly at the SANTA TO THE SEA half marathon, two-person relay, 5K, and 1K. Pros, practiced runners, and neophytes are all welcome to join this all-ages event, but make sure to witness the infamous Diaper Dash, in which 35 babies compete in heats (seven races with five

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crawlers per heat) on a 10-foot-long stage with coaches on both ends. And there’s no messin’ around: Standers and walkers are immediately disqualified. There’s also a finish line festival, a holiday marketplace, and a toy drive. Scenic courses pass through strawberry fields, the Marine Emporium Landing in Channel Islands Harbor, and historic downtown Oxnard. Pick a charity, get sponsors, and get going; Nyeland Acres, Oxnard, santatothesea.com.

cabinetsense.com

December 8 Surfer Joe would cry “Cowabunga!” upon learning about this epic procession: The HOLIDAY WOODIE PARADE shows off the it-cars of surf culture—in other words, classic station wagons with wood bodywork. These gnarly vehicles take it a step further as they’re decked out for the holidays in bows, lights, candy canes, and wreaths. Beachythemed entertainment is provided by the Hodads and the Malibu Ukulele Orchestra. The shebang supports the fire-relief efforts of the Boys & Girls Club of Malibu; Paradise Cove Beach Café to Malibu Village, malibuvillage.com.

Worth a Drive Venture just outside the 805

Design • Construct • Manage

for this choice event.

November 14–21 The American Film Institute brings the best of current international cinema to the silver screen and gives the 411 about what’s new on the movie-making horizon at AFI FEST. With forums on storytelling, state-of-the-art technology, and limitless networking possibilities, this cinematic convention is a must for budding filmmakers and tremendously entertaining for film fans. The world premiere of Queen & Slim opens the fest; Los Angeles locations, afi.com.

Give Back

Whatever your interests, there’s a volunteer opportunity just right for you.

The sound of voices gently raised in song can provide a peaceful and comforting presence to those who are passing, their families, and their caregivers. HOSPICE SLO COUNTY THRESHOLD SINGERS takes on this rewarding task in pairs and trios as they visit homes, assisted-living facilities, and nursing institutions throughout San Luis Obispo County, where individuals are experiencing life-limiting or end-of-life situations. To be a member of the Threshold Singers, candidates must be able to carry a tune, convey kindness, and hold their own part while others harmonize. It’s a team effort, so it’s important to be able to work with others to produce the best results. Singers must attend rehearsals on the first Tuesday and third Sunday of every month; hospiceslo.org. 

Visit Our Showroom 2221 Madera Road, Simi Valley • 805.520.0168

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.

NOVEMBER 2019 / 805LIVING.COM

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

Learn more on the following pages about this delicious and gratifying way to give back to the community.

Montecito.Bank

ŠMILENA MILANI/STOCKSY UNITED

Montecito Bank & Trust is proud to sponsor 805 Living ’s Dishing It Out for Charity Challenge taking place at area restaurants through December 31, 2019.

GREAT TASTE FOR GOOD WORKS

Tyger Tyger Drunken Noodle

DINE ON SPECIAL DISHES TO HELP SUPPORT WORTHY CAUSES. SARAH ELLEFSON PHOTOGRAPHY

By Hilary Dole Klein Produced by Carmen Juarez-Leiva

This year marks the fourth 805 Living Dishing It Out for Charity Challenge (DIOFC). The following philanthropic restaurants from around the region have each selected a favorite dish or created a new one for the challenge, and for every one sold during the months of November and December, they have pledged to donate $2 to the

charity of their choosing. Thanks to this triedand-true recipe for success, last year’s Charity Challenge raised more than $16,800. With your generous support, we hope to do even better this year. Rewarding to both givers and receivers, this is a deliciously satisfying way to do your part during this season of giving.

NOVEMBER 2019 / 805LIVING.COM

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HELENA AVENUE BAKERY

SANTA BARBAR A helenaavenuebakery.com Chef Ken Toledo’s Egg Salad Sandwich layers egg salad, pickled onion, capers, and parsley between toasted slices of the bakery’s sourdough bread. “We thought it would be great to have a menu item that could appeal to the various environmental and diet concerns that are trending lately,” he says, “and our egg salad sandwich provides a 100-percent ovo-lacto vegetarian dining option.”

THE LARK

SANTA BARBAR A thelarksb.com California Roasted Chicken with chile de arbol honey is a specialty of executive chef Jason Paluska, who serves it with Southern cheddar grits and salted watermelon. Aligning with The Lark’s mission of environmental responsibility, the chicken is locally sourced from Mary’s Free-Range Chickens.

LOQUITA

SANTA BARBAR A loquitasb.com A staple on Loquita’s menu, executive chef Peter Lee’s popular Verduras Paella led it to be chosen to maximize the restaurant’s donation to the Community Environmental Council. The paella is prepared with sweet Brentwood corn, beech mushrooms, smoked pearl onions, piquillo peppers, tomatoes on the vine, and avocado.

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LUCKY PENNY

SANTA BARBAR A luckypennysb.com For the charity challenge, chef Dante Bogan selected Ciro Terranova Pizza, topped with roasted garlic white sauce, marinated artichoke hearts, mozzarella, shaved garlic, rosemary, chili flakes, and parmigiana. “We wanted to offer a menu item that would appeal to various environmental and dietary concerns, and this is a 100-percent vegetarian option.”

TYGER TYGER

SANTA BARBAR A tygertygersb.com Tyger Tyger minimizes its carbon footprint by offering vegetable-based menu options like chef Daniel Palaima’s tofu Drunken Noodle. Inspired by the bold flavors and exotic spices of southeast Asian street food, the dish consists of rice stick noodles, tofu, cherry tomatoes, long beans, lime aioli, and peanuts.

ALCAZAR TAPAS BAR

SANTA BARBAR A alcazartapasbar.com Owner Alvaro Rojas and kitchen manager Rene Martinez created Empanadas Fritas, sweet potato empanadas filled with black bean puree and habanero cream sauce, to benefit the Organic Soup Kitchen. “We’re trying to move toward more plant-based foods that are organic and/or sustainably grown, and we use vegetables from our own aquaponics farm as often as possible,” says Bibi Ji chef Frank Ibarra

Blackbird Venison Pappardelle

Rojas. “The Organic Soup Kitchen is very much in line with this philosophy, which is why we are such big fans.”

BELMOND EL ENCANTO

SANTA BARBAR A belmond.com “I created this dish back in 2012 after watching a TV show about Singapore food,” says executive chef Johan Denizot.

His Alaskan King Crab Leg comes with spicy chili-garlic lobster sauce and scallions, and it was an instant hit.

The restaurant’s goal of becoming a zero-waste company by the end of 2020 aligns with the mission of its selected organization, the Santa Barbara Museum of Natural History, which connects locals to nature and provides numerous educational programs for the public.

BIBI JI

SANTA BARBAR A bibijisb.com “We love organizations that support our youth and provide resources for drug awareness and treatment,” says co-owner Alejandro Medina, explaining Bibi Ji’s support for the Daniel Bryant Youth & Family Treatment Center. Chef de cuisine Frank Ibarra’s Paneer Capsicum, with fresh cheese, onions, ajwain (an herb related to caraway), and black pepper, is a traditional dish from India. “Using traditional Indian flavors and cooking with local ingredients, this dish speaks of our cuisine,” says Medina.

BOTTOM: COURTESY OF BIBI JI

Acme Hospitality’s (acmehospitality. com) five restaurants have put Santa Barbara’s Funk Zone on the map as an esteemed, eclectic dining destination.

This year Helena Avenue Bakery, The Lark, Loquita, Lucky Penny, and Tyger Tyger have all chosen to support the Community Environmental Council.

“Acme Hospitality shares some of the same philosophies as the Community Environmental Council,” says spokesperson Laura Ray, “including supporting locally produced food and resilient food systems and promoting initiatives aimed at the reduction of single-use plastics.”

Finney’s chef Eric BosRau

BLACKBIRD

SANTA BARBAR A hotelcalifornian.com Chef de cuisine Paul Osborne’s Venison Pappardelle, with venison sugo, locally foraged chanterelle mushrooms, mustard greens, and fennel pollen, pays homage to fall on the Central Coast. The Hotel Californian restaurant dedicated its plaza on the corner of State and Mason to the Dream Foundation. “We have been connected to it since the hotel and restaurant opened,” says spokesperson Mia Thomas. “We believe everyone deserves the chance to be inspired by their dreams at all stages of life.”

CAFE ANA

SANTA BARBAR A cafeanasb.com “What better ode to fall than a salad that centers on an entire half of a roasted squash?” asks co-owner Katherine Guzman Sanders of the café’s choice dish Roast Acorn Squash Salad. “When squash is roasted it caramelizes just so the sugars stand out, but the savory notes don’t disappear,” she says. Chef Ryan Whyte-Buck fills it with arugula, white onions, burrata, smoked sheep’s cheese, pumpkin seeds, and quinoa, tossed with vinaigrette. The chef and owners all have adopted pets, and funds raised will go to the Santa Barbara Humane Society. “We believe in the good work that places like the Humane Society do to care for the sweet furry ones,” says Guzman Sanders.

BOTTOM: COURTESY OF COIN & CANDOR

COIN & CANDOR

WESTLAKE VILLAGE coinandcandor.com At this Four Seasons Hotel Westlake Village restaurant, chef Jose Fernandez’s whole Baja California Red Snapper is a guest favorite. Cooked over an open flame on a wood-burning grill and garnished with lemon and chimichurri, the fish comes with adobo and an herb salad. “Coin & Candor is proud to support Casa Pacifica and the important mission it serves in the community,” says hotel spokesperson Jackie Kerns.

“Casa Pacifica’s spirit of togetherness

and focus on helping families in need is essential to bettering this world.”

CONVIVO

SANTA BARBARA convivorestaurant.com Line-caught, roasted whole fish from the Channel Islands is the centerpiece of Convivo’s San Miguel Vermillion dish, which is served with Santa Barbara Certified Farmers’ Market vegetables and Mountain Magic (cherry tomato) confit. Fittingly, chef-owner Peter McNee chose to benefit the Channel Islands Park Foundation. “We were all so saddened by the tragedy that occurred earlier this year near these beautiful islands,” McNee says of September’s dive-boat fire off Santa Cruz Island. “Our thoughts and prayers this holiday season are with the victims’ families, friends, and the extended diving community.”

says owner Greg Finefrock. To benefit this favorite charity, he has selected, for the second year in a row, the gastropub’s popular Truffle Burger. Conceived by executive chef Eric BosRau, it is masterfully prepared with port truffle glaze, truffle cheese, crispy jalapeños, and truffle aioli. “Who doesn’t love truffle?” asks Finefrock. Few can argue with that.

FINNEY’S CRAFTHOUSE

FISH GAUCHO

WESTLAKE VILLAGE, VENTURA, SANTA BARBARA finneyscrafthouse.com “My family has been involved with Support for the Kids for many years,” Coin & Candor Baja California Red Snapper

PASO ROBLES fishgaucho.com “We at Fish Gaucho passionately believe in the work that No Kid Hungry undertakes to combat hunger in our communities,” says general manager Matthew Hanson. He shows his support with executive chef David Galvez’s Chilaquiles de Camarón, prepared with sautéed shrimp, eggs, and artisanal queso, accompanied by salsa verde, fresh tortilla chips, black bean puree, and pico de gallo. “As fall and winter nights set in, we all look for something hearty to warm our bellies and our hearts, and chilaquiles certainly fit the bill,” Hanson says.

FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA SANTA BARBARA fourseasons.com/santabarbara Executive chef Michael Patria harvests fresh ingredients from the restaurant’s on-property chef’s garden to embellish Whole Branzino, served with Sicilian autumn citrus and fennel salad, charcoal potatoes, and sea beans, a dish that evokes true Italian fall flavors. “We > NOVEMBER 2019 / 805LIVING.COM

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OUTPOST AT THE GOODLAND

GOLETA outpostsb.com Outpost’s Beet Salad is assembled with local citrus, puffed amaranth, avocado puree, crumbled goat cheese, roasted poblano vinaigrette, and herbs from the Outpost’s own garden. “This salad is new to our menu,” says executive chef Damien Giliberti. “It’s very flavorful and fresh and features ingredients from the garden we’ve worked so hard on!”

LA DOLCE VITA 1901 Outpost at the Goodland Beet Salad

have been partnering with the Cancer Foundation of Santa Barbara for over 25 years,” says spokesperson Rachel Rock. “We believe in their mission and are proud to be sponsoring the RidleyTree Cancer Center.

Each year the Kimpton Hotel & Restaurant Group’s (kimptonhotels.com) Santa Barbara and Goleta restaurants hold various fundraisers to raise money for No Kid Hungry. At the annual Chefs Cycle, chefs Peter Cham from Finch & Fork and Damien Giliberti from Outpost at the Goodland, along with their culinary colleagues, ride hundreds of miles down the coast in support of the organization, which is working to end childhood hunger in America. Both restaurants will also make donations to the organization from sales of dishes chosen for the Charity Challenge.

FINCH & FORK

SANTA BARBARA finchandforkrestaurant.com Executive chef Peter Cham offers Lobster Pappardelle, a pasta dish made with lobster cream, ricotta salata, and gremolata—a garnish of fresh parsley, garlic, and lemon zest. “This is a newer dish on our reconceptualized menu,” he says, “which encourages the ordering of multiple plates to share.”

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OXNARD ladolcevita1901.com Taking advantage of the local fall harvest, executive chef Michelle Kenney is showcasing Pomegranate, Pistachio, and Eggplant Pizza Rustica, a rustic pizza with eggplant, pomegranate, goat cheese, and chopped pistachio, with pomegranate reduction and fresh basil. “King & King Ranch in Fillmore is generously donating to charity a portion of our pomegranates purchase,” she says, “so it’s a win-win.”

Donations from the dish will go to Caregivers of Ventura County. “We truly love what they are doing to help the elderly in their homes,” Kenney says.

Finch & Fork chef Peter Cham

LIDO RESTAURANT & LOUNGE

PISMO BEACH thedolphinbay.com Scallops are always a favorite at Lido, and Diver Scallops showcase executive chef Richard Pfaff’s talent with this delicacy, served with amaretto brown butter, tarragon-Parmesan arancini (rice balls), and carrot-ginger puree.

“The dish incorporates the warming winter flavor of amaretto yet is a light, refreshing complement to the warm weather we usually have at this time,” says spokesperson Jason Buchanan. The dish supports the Ocean Conservancy.

“The Pacific Ocean is not only our backyard, it is a vital ecosystem and a source of beauty, recreation, and the food we provide,” Buchanan points out.

LOS OLIVOS WINE MERCHANT & CAFÉ

LOS OLIVOS winemerchantcafe.com “Closing the gap between those who can afford to eat well and those who can’t, Veggie Rescue is actively nourishing our community,” says co-owner Shawnda Marmorstein. The charity collects excess produce from local farms, farmers’ markets, and backyards and distributes it directly to schools and organizations serving those in need. Lending support is chef Chris Joslyn’s House-Made Capellini, tossed with seasonal market vegetables, olive oil, and garlic. “It’s one of those dishes you crave when you feel like something light, healthy, and simply delicious,” says Marmorstein.

MAD & VIN

SOLVANG madandvin.com Executive chef Beto Huizar chose Grilled Pork Chop, served with potato puree, seasonal fresh-fruit relish, and finished with garlic molasses. “The combination of a savory center-cut pork chop, grilled and paired with fresh seasonal fruits like pears, apples, persimmons, and pomegranate, is the

Olio Pizzeria Pizza Regina Margherita

special needs. “The Ready Family has been a close friend to our company for years,” says Mestiza owner Luis Barragon. “Their challenges with their son Jack touched all of us.”

OLIO PIZZERIA Pico Mushroom Salad

quintessential fall comfort food,” says spokesperson Wendy Wilson. “This is our third year with DIOFC, with proceeds going to People Helping People. We will always be happy to raise money to help this wonderful local charity give back to our community.”

MESTIZA

TOP, LEFT: KIMBERLY CONELY/KCONELYPHOTOGRAPHY; TOP RIGHT: COURTESY OF OLIO PIZZERIA®

SAN LUIS OBISPO mestizaslo.com Molcajete is a dish that celebrates the subtle complexities of Mexican cuisine.

Executive chef Armando Melendez combines grilled prime skirt steak with wild Mexican shrimp, chorizo, grilled nopalitos, grilled spring onions, queso blanco, charred red jalapeños, molcajete salsa, Mayocoba beans, Mexican rice, and corn tortillas. The popular dish supports Jack’s Helping Hand, which provides community programs to meet the unique challenges of children with cancer or Robin’s Restaurant Moroccan Roast Chicken Breast

SANTA BARBARA oliocucina.com Pizza Regina Margherita, whose red tomatoes, green basil, and white cheese represent the Italian flag, was named for Queen Margherita of Savoy in 1889, according to co-owner Elaine Andersen Morello. Executive chef Alberto Morello’s version comes with mozzarella, prosciutto di Parma, cherry tomatoes, extra-virgin olive oil, oregano, basil, and shaved Parmesan. “We’ve played a role in helping the Teddy Bear Cancer Foundation from the beginning,” says Andersen Morello, “and we want to continue to give this wonderful organization an extra boost!”

PICO RESTAURANT

LOS ALAMOS losalamosgeneralstore.com “Mushroom Salad is our signature dish,” says chef-owner Drew Terp. “It’s the only item on the menu that can fit almost any sort of dietary restriction without changing the soul of the dish.”

Assembled with house-cured bacon, local mushrooms, Manchego cheese, and arugula, it’s one of the restaurant’s most popular dishes. Because one of the owners of Pico, Will Henry, is a founder of Save the Waves Coalition, which protects coastal ecosystems around the world, the choice to support it makes perfect sense.

ROBIN’S RESTAURANT

CAMBRIA robinsrestaurant.com Flavorful Moroccan Roast Chicken Breast is a fall dish that takes advantage of the region’s abundance of delicious apples. Executive chef Samuel Chesebro pairs his ras el hanout spiced chicken with saffron rice pilaf, charred broccoli, apple chutney, and harissa red–bell

pepper sauce. “Children should have all their basic needs met,” says owner Shanny Covey. “When they aren’t, CASA SLO can step in and provide support and care for these at-risk kids. Our world would be a better place if every child was loved and supported.”

SABOR COCINA MEXICANA

THOUSAND OAKS saborcocinamexicana.com “Carnitas represents what Mexican food is all about,” says owner Leticia Hansen about this dish of braised pork from Salmon Creek Farms, served on a plate of bean puree and Spanish rice and topped with a guajillo-orange salsa, fresh oranges, red onions, and avocado. “We believe in the mission statement of St Jude’s Research Hospital,” says Hansen. “By donating to this charity we hope the advancement of treatments will continue to be possible for children fighting cancer.”

WOOD RANCH

AGOURA HILLS, MOORPARK, CAMARILLO, VENTURA woodranch.com Wood Ranch’s WR Butter Cake is a dessert with proven appeal. The rich buttery yellow cake is served with vanilla bean ice cream, fresh raspberries, and raspberry sauce. “It’s popular beyond all our expectations, our best-selling dessert,” says director of culinary development Alejandro Benes. For the Dishing It Out for Charity Challenge, the delicious dessert benefits Happy Trails Children’s Foundation. “We want to provide a bit of help and support to foster children who might be less able to participate in fun activities,” Benes says.  NOVEMBER 2019 / 805LIVING.COM

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Faces in the Crowd

By Nancy Ransohoff Photographs by Gary Moss

Patrick Braid

O

THIS SANDWICH SHOP OWNER AND ENTREPRENEUR CELEBRATES THE SPIRIT OF COMMUNITY WITH A LINE OF GOURMET FOOD PRODUCTS THAT GIVES BACK.

n the morning of January 9, 2018, Patrick Braid, owner of Montecito’s Village Cheese & Wine (villagecheeseandwine. com) shop, trudged with his brother through the mud covering Coast Village Road. Just hours after the catastrophic debris flow devastated parts of the town, they wanted to check on the shop “to see if it was still standing,” says Braid, “and if it was, to open it up for first responders.”

The gourmet sandwich store that has been a mainstay of the community for 46 years was indeed standing, and that day Braid, along with friends, family, and

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volunteers, hand-carved meat to make more than 100 sandwiches for hungry, grateful crews. They kept it up in the days and weeks that followed, during which the shop also became a makeshift grocery store and a community hub for isolated residents.

“In good conscience, I wouldn’t accept any money,” says Braid, who also provided food and refuge to first responders during the Thomas fire that preceded the debris flow.

Braid’s family has a history of helping out.

His father, who ran Village Cheese & Wine for more than four decades until his passing in 2016, gave out free lunches to those who lost their homes in the 2008 Tea fire.

“A lot of the lives lost in the debris flow were our longtime customers and friends,”

notes Braid. In the aftermath of the tragedy, the resilience of the community inspired Braid to give back and at the same time honor his father’s legacy. He used the entrepreneurial and business skills he had developed during his global career launching tech and finance companies to create Montecito Brands (montecitoandcompany. com), the umbrella company for a line of specialty food products that earmarks a portion of its proceeds for the Montecito Village Recovery Fund, the company’s nonprofit organization.

“We modeled it after Patagonia’s 1% for the Planet,” says Braid. Montecito Brands donates 1 percent of its gross sales to organizations in the area such as the Santa

Montecito Brands donates 1 percent of the gross sales of its wine, coffee, and olive products to organizations helping communities impacted by natural disasters.

Barbara Bucket Brigade and Foodbank of Santa Barbara County, as well as in other communities impacted by natural disasters.

The company’s local products include wine, coffee, and olives. Its Montecito Wine Company collaborated with acclaimed Santa Barbara winemaker Doug Margerum to produce Butterfly Beach White Rhône Blend and Old Firehouse Pinot Noir (named for the historic Montecito firehouse across the street from Village Cheese & Wine). Its Montecito Olive Company offers organic, locally grown olives and olive oil from Craig Makela, former owner of Santa Barbara Olive Co. For its Montecito Coffee Company Ventura-based roaster Gayla Moore crafts small-batch beans. Varieties include Hammonds Reef single-origin estate from El Salvador and Miramar Beach bold French roast. Labels and packaging feature artwork by local plein-air artist Jeremy Harper.

The brand’s philanthropic reach has expanded beyond Montecito. “We just launched Paradise Roast for victims of the Camp fire in northern California.” says Braid. “Malibu Roast for the Woolsey fire is coming soon, and our e-commerce site gives us a national presence.” Products are available at Village Cheese & Wine and the company’s website. “I’m grateful for all the support we’ve received for a brand with meaning,” says Braid. 

1118 State Street, Santa Barbara www.renaissancesb.com 805.963.7800

Arts & Culture

By Joan Tapper

Artist Encounters

CAMARILLO’S STUDIO CHANNEL ISLANDS ENGAGES THE COMMUNITY WITH EXHIBIT EXPERIENCES.

eter Tyas, executive director of Studio Channel Islands (studiochannelislands. org) in Old Town Camarillo, believes in ambitious goals. When it comes to widening the reach of the nonprofit organization, which combines a gallery, artists’ studios, and programming, Tyas takes his cue from Studio Channel Islands’ mission—to create extraordinary encounters between artists and audience. “We’re trying to blow the doors off,” he says, with a smile.

The organization started out with a bang a couple of decades ago, when an artists’ collective was formed at the suggestion of J. Handel Evans, the founding president of Cal State University Channel Islands. He wanted to bring a cultural program to the new academic institution, and with free space—and free rein—the artists organized jazz festivals, musical programs, ballet performances, and spectacular visual arts exhibits.

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Eventually the university’s own arts program developed, but the artists continued to work together, and about 13 years ago they took over unused classrooms in a mostly mothballed primary school, developing work spaces in what is now Studio Channel Islands. Half a dozen years ago, when the school’s auditorium became available, the organization renovated it, paneling the walls and covering the windows to create The Blackboard Gallery for changing exhibitions.

Today more than 40 artists share the studio spaces, including painters, sculptors, photographers, ceramicists, glass artists, and jewelers. “Everything but metal workers,” Tyas says. “Each one is a business; some have students. There are exhibits and publications. We have a small group of artists who are nationally recognized. There’s also a performing arts studio, a black box that holds 30 people.”

The studios are open for Camarillo’s First Saturday arts events, while concerts, performance >

STUDIO CHANNEL ISLANDS

P

In addition to a gallery hosting national and international art exhibitions, Studio Channel Islands in Camarillo houses 40 artist studios.

422 ORILLA DEL MAR SANTA BARBARA Rarely available, luxurious Mediterranean beach condo.

One-of-a-kind location approx. 1000 ft. to the sand.

2 BR/2.5 BA, views of the ocean from master BR, BA and private veranda. High wood-beamed ceilings, Italian ceramic tile, wood flooring, newer A/C, living and dining room look out to sunny patio. Attached two-car garage, end unit in a wonderful neighborhood. Convenient to the East Beach and all the sights and activities along the beautiful Santa Barbara Waterfront. Great second home, investment or primary residence for an easy beach lifestyle.

OFFERED AT: $1,395,000 SHERRY ZOLFAGHARI 805.386.3748 SherryZre@gmail.com www.SherryZre.com DRE 01060866 Š2019 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information.

Arts & Culture

“Visual art is an art form that has a certain audience. Not everyone goes, but we want to reach the whole community.

Getting them over the threshold is the first step.”

A Studio Channel Islands artist crafts a screen print (above). Julia Pinkham’s Dying Waterlily acrylic on canvas (left) was recently on exhibit at the Blackboard Gallery.

art pieces, and theatrical productions—like Center Stage Players’ upcoming Annie—take place in the gallery-auditorium.

“We rent space, and we make things happen,” he adds.

Making things happen seems to be Tyas’ forte.

Born and raised in Britain, he became a cultural commissioner for the English county of Wiltshire, which meant he managed two art galleries and studio spaces and was responsible for a variety of arts-oriented public programs. He oversaw street parties for Queen Elizabeth II’s Diamond Jubilee, activities around the Olympic torch’s progress through Wiltshire (twice), events marking the centennial of World War I, and a highly touted celebration commemorating the 800th anniversary of the signing of the Magna Carta that involved larger-than-life puppets and a bit of theater. Over the last 20 years, though, Tyas also made frequent trips to Camarillo, where his wife was from. “I watched it change,” he says, and three years ago, he made the move permanent when he took his current position.

As executive director, one of Tyas’ goals is to expand Studio Channel Islands’ audience base. This is why he invited the Social Justice Fund to hold an event during the opening of the current gallery show, Magical Realism, on view until November 16.

The exhibit showcases the work of Omar D’Leon, Andrea Yomtob, and John Duron—three artists who work locally and create paintings evoking the South American movement that blends fantastic or mythical elements with realistic ones.

“There was a synergy of theme and heart,” Tyas says. “Lots of South American art has themes of exploitation, community, and working the land.”

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Those social justice issues were reflected in a number of the paintings on display. The event “brought in a new audience, including more people from the Hispanic community,” he says, “plus it was a fun thing to do. Visual art is an art form that has a certain audience. Not everyone goes, but we want to reach the whole community. Getting them over the threshold is the first step. When they see art on the walls, they come back!”

The next exhibit, Illuminated, is a pop-up show that opens December 4 and runs for two weeks.

“We’ve never done a light-based exhibition—light boxes, neon pieces,” Tyas says. “This will fill the room with illumination, and we’ll have big evening events like the holiday art market. It will be an experience more than a somber exhibit.”

The year ahead promises an even wider variety of offerings—among other things, a show of young and outsider artists who’ve never had work in a gallery before, a collector’s choice fundraiser, an exhibit of photographic portraits from each of the 50 states, and an exhibit of works by four artists that deal with loss. In conjunction with that, Tyas says, “We’ll have panel discussions and a concert with the Violins of Hope,” a Holocaust-related collection of string instruments. “It will be an extraordinary encounter.”

“We’re at a seminal moment for the gallery,” he adds. “We’re rooted in local audiences, but we’re soliciting relationships with curators, shifting gears from the best artists in Ventura County, and getting to be a California gallery. We want to take the community with us.” 

TOP, LEFT: BECA PIASCIK; TOP, RIGHT: STUDIO CHANNEL ISLANDS

—Peter Tyas executive director Studio Channel Islands

Thank you to all attendees, sponsors and partners Annual Women’s Conference 2019 Save the date for next year:

SEPTEMBER 23

2829 Townsgate Road, Ste 200 | Westlake Village, CA, 91361 | 805-373-8248 | Toll free: 800-336-1244 | louie.valdez@wellsfargoadvisors.com The views of the guest speakers are their own and not necessarily those of Wells Fargo Advisors. Amy Towner, Marsha Bailey, Bree Jacoby, Andrea Gallagher and Nicole Ipach are not affiliated with Wells Fargo Advisors (WFA) and their respective companies are not affiliated by WFA. Wells Fargo Advisors is a trade name used by Wells Fargo Clearing Services, LLC, Member SIPC, a registered broker-dealer and non-bank affiliate of Wells Fargo & Company. Š2019 Wells Fargo Clearing Services, LLC. All rights reserved. CAR#1019-01329

160 Promenade Way Suite E Westlake Village, CA 805-777-7019 @sharonsegalninasegal

love what you wear

Upgrades

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Bench Warmers

SPACE-SAVING PLANK-STYLE SEATING LENDS A COZY TOUCH TO THE DINING ROOM.

By Frances Ryan

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1. Dining banquette in Beach Club, Indigo ($3,495); Williams Sonoma Home at The Commons at Calabasas, williams-sonoma.com.

2. Lee Industries “NTAP7224” tapered–leg bench ($1,416); Cabana Home, Santa Barbara, cabanahome.com. 3. “Riviera” bench ($998); Serena & Lily at Palisades Village, Pacific Palisades, serenaandlily.com. 4. Palecek “Hermosa” bench ($1,454); The Sofa Guy, Thousand Oaks, thesofaguy.com.

5. “Beale” dining bench ($1,039); potterybarn.com. 6. Century Furniture “Bowery Place” bench with seat pad ($2,097); Alderman Bushé Interiors, Thousand Oaks, aldermanbusheinteriors.com. 7. Century Furniture “Sadie” bench ($1,797); Designs of the Interior, Westlake Village, interiordesignwestlake.com. 8. “Vintage” iron bench ($395, finish varies); Habitat Home & Garden, Santa Barbara, Arroyo Grande, and San Luis Obispo; habitathomeandgarden.com. 9. “Tao” curved bench in Trinidad Flax ($2,249); Arhaus at The Oaks, Thousand Oaks, arhaus.com. 

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w w w. 3 7 7 7 R o b l a r. c o m | $ 5 , 9 0 0 , 0 0 0

©2019 Berkshire Hathaway HomeServices California Properties (BHHSCP) is a member of the franchise system of BHH Affiliates LLC. BHH Affiliates LLC and BHHSCP do not guarantee accuracy of all data including measurements, conditions, and features of property. Information is obtained from various sources and will not be verified by broker or MLS. Buyer is advised to independently verify the accuracy of that information. Berkshire Hathaway HomeServices National Awards based on 2018 production of more than 42,000 sales associates nationwide.

LAURA DRAMMER To p 1 % o f B e r k s h i r e H a t h a w a y A g e n t s W o r l d w i d e 805.448.7500 | Laura@LauraDrammer.com www.LauraDrammer.com DRE: 01209580

| WWW.LAURADRAMMER.COM | DRE:01209580 3 San Marcos Ave. Suite 102, Los Olivos, CA 93441

1881 E. Thousand Oaks Blvd.

Thousand Oaks 805.498.5588 AldermanBusheInteriors.com Mon–Fri 10-5 Sat–Sun by Appt.

Good Deeds

805 LIVING–SPONSORED EVENT

By Mark Langton

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Thousand Oaks Alliance for the Arts

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1. Ray and Janet Scherr 2. Richard and Mary Carpenter 3. Marion and Ed Schillo 4. Herb Alpert, Lani Hall 5. Al and Petra Lowe, Jonathan Serret 6. Nichole Ipach, Dena Jensen, Jill Haney 7. Mike and Loretta Merewether, Vanessa and Jim Bechtel, Marlene Dean 8. Maria and John Prescott, Maureen and Harry Selvin 9. Ed and Joanne Jones, Sue and Bob Engler 10. Maryann and Al Adam 11. Jody Skenderian, Leanne Neilson, Regina Biddings-Muro 12. Chuck and Eloise Cohen, Linda Redlich, Larry Schalk 13. Tammy and Tim Hagel

The Thousand Oaks Alliance for the Arts (TOARTS; toarts. org) celebrated the 25th anniversary of the Bank of America Performing Arts Center Thousand Oaks at the Thousand Oaks Civic Arts Plaza in early October with Curtain Up, an on-site party and fundraiser. Main attractions included a gastronomic journey from the 1970s to present day, a performance by legendary trumpeter and music executive Herb Alpert and his wife, Grammy Award–winning vocalist Lani Hall, and a spectacular surprise outdoor light show.

TOARTS supports several community programs with performance grants and performing arts–related activities for children and continues to provide the region with a wide variety of popular music and comedy acts, live stage performances, symphony orchestra concerts, and presentations by renowned speakers.

Photographs by Stacy Gleason

To see more photos from this event, visit 805living.com.

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Good Deeds

By Mark Langton

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African Women Rising

In mid-September, African Women Rising (africanwomenrising.org) held its Music in the Garden fundraiser at the organization’s location in the foothills of Montecito, featuring a performance

by Jackson Browne with Alethea Mills and Chavonne Stewart.

Founded in 2006 in Santa Barbara and Uganda, the organization empowers women who have experienced the ravages of war in northern Uganda by teaching them academic, financial, and agricultural skills essential for success through educational, agricultural, and microfinancial programs facilitated by hundreds of community-based team members assisting thousands of women and children across the conflict-ridden region.

African Women Rising fosters and implements initiatives for women who, as homemakers, help to repair communities, rebuild towns, and tend farms. Team members are active in 44 adult literacy centers, a field crop, and a nutritionfocused agricultural program serving more than 5,000 women, and a girls’ education program with 12 schools and 1,500 students.

To see more photos from this event, visit 805living.com.

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1. Susan and Jeff Bridges, Anne Milgrim, Linda Eckerbom Cole, Hale Milgrim 2. Jackson Browne, Alethea Mills, Chavonne Stewart 3. Bhupi Singh, Paul Livacz, Dawn Schroeder, Peter Malinowski 4. Beth Green, Mary Wiener, Mari Mitchel 5. Jan Whitworth, Mike Getto, Alex Cole 6. Joel Orr, Alice Seepel, Christine Fancher 7. Daniel Gibbings, Linda Eckerbom Cole, Christina Rottman 8. Jeff Metcalf, Paul Arria, Cynthia Hawkes 9. Mimi Armstrong deGruy, Rand Rosenberg, Kate McMahon 10. Carrie Randolf, Lisa and Brian Babcock 11. Melissa Hansen, Linda Eckerbom Cole, Kathy Dowling, Tara Smith Photographs by Lerina Winter and Danny Miles

Questions for Those Who Make a Difference 20 Questions is 805 Living’s signature, virtual conversation connecting people who make our community such a special place. The premise is simple: Four 805-area residents participate, each learning a little bit about one of the others before asking that participant five questions about life and work. In turn, each answers five questions from someone else.

The anniversaries of a number of California wildfires as well as the mass shooting at the Borderline Bar & Grill in Thousand Oaks are upon us. The events were devastating, but each one led to communities pulling together to become even stronger. This month, we connect individuals working in different local organizations that are helping to rebuild our neighborhoods and the lives of our neighbors. Read on for their 20 questions and 20 answers.

A conversation among leaders of four local charitable organizations explores the culture of compassion and heroism in the 805 region.

PRODUCED BY LYNNE ANDUJAR AND ANTHONY HEAD PHOTOGRAPHS BY GARY MOSS

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What initially drew you to take the position of president and CEO of VCCF?

My career began in finance, including cofounding a financial firm in 2008. One of the most life-changing moments for me during those years was working with a client who had no heirs or family. I posed the question, “What would you like to happen with your estate when you pass away?” That simple question spawned a deep exploration on what he found most meaningful in life, and eventually my client donated over $2 million for helping hospitalized infants and their families. His gift was transformational for the nonprofit’s ability to fulfill its mission, and it was also deeply fulfilling for him as he was embraced by a new community of support; his passion for life increased dramatically.

Since that first experience I have been committed to marrying my love of finance and serving as a trusted fiduciary with my passion for philanthropy. Serving as the president and CEO of the Ventura County Community Foundation is a perfect match.

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What first goes through your mind when you hear about a local, developing story that you know will negatively impact a number of our residents?

The first thing that goes through my mind is a reminder to really listen. I firmly believe that listening is the most critical step, followed by asking direct and thoughtful questions, and then, with the right information at hand, identifying the tools and resources we can bring to the table to collaboratively be of service and offer our support.

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Do you find that the one-year marks of tragic events, such as the Thomas, Hill, and Woolsey fires, and the mass shooting at the Borderline Bar & Grill, become active periods for donations from the public?

When a disaster strikes, on average, 73 percent of donations* are contributed within the first few weeks and are directed toward immediate relief. Unfortunately, the recovery and rebuilding process can take up to 10 or more years and requires the most resources.

Following the disasters, we knew that there would be significant and long-term needs for our fellow community members to rebuild their lives. This is why, long after media and public attention have shifted away from our community, we are here.

Vanessa Bechtel

President & CEO Ventura County Community Foundation vccf.org As president and CEO of the Ventura County Community Foundation (VCCF), Vanessa Bechtel oversees her organization’s commitment to help eliminate social problems by bringing together donors and local nonprofits, as well as offering more than $1 million in student scholarships for college and career training. Ronnie Stone asked her these questions.

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How is Ventura County doing now?

Ventura County is definitely a resilient community, but there remains a huge amount of work to do to help our community recover and rebuild. To that end, I don’t believe I was alone in a heightened sense of anxiety I felt as I watched the fires break out in our region [last month]. I found myself waking every hour just to check my phone to make sure our community was doing okay. I think a big part of the apprehension is that there are still so many in our community who are grappling with extreme challenges from our prior and very recent disasters. Ventura County has been hit extremely hard these past two years and our local nonprofits are making a Herculean effort to help and are definitely feeling the strain.

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Is there something in your past that led you to this path?

When I think of the event that started me on this great adventure, I turn to how my life was forever changed by a philanthropist I’ve never met who believed in the power of music and provided me with a violin and lessons when I was just 2 years old. That person’s gift turned into a gateway for me that opened up many doors, such as college, my first job, and a love of music that provides deep meaning and joy in my life.

*According to the Center for Disaster Philanthropy in Washington, D.C., 70 percent to 80 percent of donations are contributed within the early part of a disaster.

Abe Powell

Co-Founder/Executive Director Santa Barbara Bucket Brigade sbbucketbrigade.org In the aftermath of December 2017’s Thomas fire in Ventura and Santa Barbara counties, flooding caused an enormous debris flow. On January 28, 2018, Abe and Jessica Powell began coordinating a community response— in the form of the Santa Barbara Bucket Brigade—to this environmental emergency in Montecito. Since then, more than 3,000 volunteers have cleared mud from homes, assisted families in locating lost belongings, and helped restore area trails and walking paths.

Vanessa Bechtel asked Abe Powell these questions.

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How did you begin the task of successfully clearing more than 100,000 yards of devastating debris?

We began our journey the way all great journeys begin: one step at a time or, in our case, one bucket after another. The magnitude of the problem was simply overwhelming. My wife and I knew the right thing to do would be to help our neighbors dig out, but it is not enough to want to help your neighbors. You actually have to get out there and do something to actually help them. So we got our shovels, called our friends, and started digging, house by house, block by block. We started at one friend’s home with some buckets and wheelbarrows and a small group of friends. When the community saw what we were doing, something clicked. By the following Sunday, more than 1,000 volunteers had shown up to help us dig.

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How did you approach onboarding more than 3,000 volunteers?

I was a volunteer firefighter and had learned the Incident Command System (ICS) that first responders use to coordinate emergency response. We decided to adapt that system for spontaneous volunteer deployment. Our modified ICS system focused on chain-of-communication as opposed to chain-of-command. Volunteers are working for free, can leave anytime, and rarely have much training for this kind of work. ICS is a top-down model for command and control of professionals. Our system is a ground-up model, focused on safety, flexibility, and communication to make sure that volunteers get the information they need to accomplish relief goals in the field.

We call our system Community Self-Rescue.

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What was been the hardest lesson you learned these past two years?

This work is too important to be done only by volunteers. We need to build capacity for coordinated, effective community response to crises quickly.

After three months, we realized that we needed some paid organizers to do the behind-the-scenes work that organizes, equips, feeds, and deploys large groups of volunteers. We realized that for this work to continue, the Bucket Brigade needed to become an ongoing professional operation.

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What was it that best prepared you for the immense challenges you must have faced in your heroic work?

Engagement and persistence. The Bucket Brigade system is the product of 23 years of community building, organizing, and action around neighborhood preparedness, environmental protection, and recognizing climate change. One of the key lessons I have learned over the years is knowing when to take action. There comes a point when it is go time, and I believe that we, as a nation, arrived at that point in 2017—the worst* year for natural disasters in U.S. history.

Some responses went well, like the one in Montecito. Others didn’t go well and people suffered. Now that we are engaged and we know what works, we need to stick with it.

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What advice would you pass on to others who might be considering a career in work similar to yours?

Begin it now while there is still time. Existing disasterrelief systems are getting routinely overwhelmed.

Community organizing around grassroots resilience is needed more than ever before. We need community leaders to step up to this kind of organizing, training, and deployment as a full-time job all across America right now.

It’s go time.

Santa Barbara Bucket Brigade co-founder and executive director Abe Powell teams up with the organization’s mascot and trail inspector, Hazel, by San Ysidro Creek in Montecito.

*According to the National Oceanic and Atmospheric Administration, 2017 tied with 2011 as the worst year for natural disasters recorded in U.S. history.

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Every community needs a hub, a third place, as Starbucks says. You have your home, your place of business, and we are hoping the Y becomes everyone’s third place. The Y is much more than a place to exercise. At the Y we build relationships, impact lives, and strengthen our communities.

At one of California Strong’s many check-distribution events, we met a young mom who had given birth within days of losing her home in the fire. She came in with her young baby, grateful for any and all support. Expecting a nominal amount, she was overwhelmed when she saw the check for roughly $1,000. Five minutes after she left, she returned with tears running down her face. She hugged our staff profusely, saying she hadn’t known how she and her husband were going to cover rent the following day and this check would help her make ends meet.

California Strong gave her stability and an opportunity to take a breath and continue pushing forward.

Can you say more about your stated goal for the Southeast Ventura County YMCA becoming the “cornerstone of our community”?

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How has the Y impacted others in a way that is not well-known in the community?

In 2018, Southeast Ventura County YMCA launched a summer academic achievement program, Find My Genius. Offered at no cost to the families, this five-week program provides underprivileged children who are not reading at grade level with a summer filled with academic growth (with a focus on math and literacy), enrichment (like robotics and swimming), and other summer camp fun! It is truly one of the most impactful programs offered at the Y.

Ronnie Stone

President and CEO Southeast Ventura County YMCA/California Strong sevymca.org/californiastrong As president and CEO of the Southeast Ventura County YMCA, Ronnie Stone also oversees California Strong, which was formed to raise money for those affected by last November’s shooting at the Borderline Bar & Grill in Thousand Oaks, the Woolsey and Hill fires of Los Angeles and Ventura counties, and the Camp fire in Northern California. It has raised over $2.2 million dollars and presented grants to more than 650 California families. Stone has spent more than 25 years within the YMCA organization. Marsha Bailey asked him these questions.

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What are some of the longterm needs among those most profoundly impacted by recent disasters, and are you hoping to address those needs as well?

What we have seen from many of those affected by the fires is that this is going to be a very long road ahead. There is a lot of healing and a lot of financial and personal stress. Thanks to the support of the Ventura County Community Foundation, all families affected by the fires were offered a yearlong membership to our Y. The Y is truly their home away from home as they work tirelessly to rebuild their lives.

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Can you share a story about the impact one of your grants has had on a local family?

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What’s helped you balance family obligations, your job at the Y, and your role with California Strong?

Immediately following the disasters, it was very difficult. Many of us worked very long days. It was what our community needed, so we did it without hesitation. Very quickly, we recognized the need to hire a program director to lead California Strong moving forward. This position has allowed us to continue advancing its mission and provide immediate financial assistance to California communities following disasters without compromising our existing programs.

Marsha Bailey

Founder & CEO Women’s Economic Ventures wevonline.org In 1991, Marsha Bailey created Women’s Economic Ventures (WEV) in south Santa Barbara County to support women as they pursued their entrepreneurial dreams.

Today, WEV serves Santa Barbara and Ventura counties by helping women start or expand their businesses.

Abe Powell asked Bailey these questions.

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What was your greatest challenge in creating and growing this organization?

For the organization, the biggest challenge was convincing potential funders that women-focused business development could be a viable strategy to help women and their families move out of poverty and become economically selfsufficient. For me personally, I think my biggest challenge was asking for help. As a founder, I felt a lot of selfimposed pressure to have all the answers and solve all the problems. It was also difficult to ask for money face-to-face.

I had no problem writing a grant or a fundraising letter, but asking directly was really hard, mostly because of the social taboos I’d grown up with around talking about money.

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What was the moment of inspiration that led you to start Women’s Economic Ventures?

Starting WEV was the culmination of many things. I grew up at a time when women’s roles were narrowly confined to pink-collar jobs like secretary, teacher, and nurse. Unless you were lucky enough to have a person in your life who convinced you that you could do anything or be anything, it was hard to break free from those stereotypes.

I worked for the Santa Barbara Rape Crisis Center for five years and we worked closely with Domestic Violence Solutions. Through that work, I saw how much more vulnerable women were when they didn’t have money of their own. I thought that if we could put more money in women’s pockets, they would have more options and freedom to live the kind of lives they chose to live rather than being trapped by poverty or financial dependency on someone else.

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Looking back 28 years later, in what ways do WEV’s successes reflect your original vision?

One of WEV’s goals, beyond business ownership, has been to create a supportive community to help women feel confident and competent; to become leaders not just in their businesses, but in the civic arena as well. For me, women’s economic empowerment doesn’t end with owning a business. It starts there. And while WEV has helped start or expand over 4,500 businesses, we still have a long way to go to achieve gender parity and that’s going to require broader, more collaborative strategies and a powerful community of committed women and men to get us there.

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What aspects of WEV’s evolution have surprised you the most?

I think what’s surprised me most is how entrepreneurship has become the center of so much attention. When we started, we didn’t even call it that. We called it “self-employment.” Most business schools were focused on churning out MBAs, not entrepreneurs. I thought program demand would probably diminish because, at some point, we would have served everyone who wanted to start a business. The challenge now is to continue to evolve to meet the economic needs of new generations of women, and that is likely to mean expanding the kinds of programs WEV offers beyond business development.

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How has rising up to meet that challenge changed you?

I’ve learned that a leader doesn’t solve everyone’s problems for them. A leader listens, asks questions, and helps the members of her team develop their own problem-solving and decision-making skills. Having a strong team has allowed me to do many things at the state and national level that I couldn’t have done otherwise. It was challenging in the beginning because I didn’t know if WEV would work. Donors who liked the idea were willing to take a risk, but many let me know that after three years, we’d need evidence that our programs were effective. Once we had that evidence, I became more confident about what it really cost to do our work. Ultimately, facing my own fears helped me realize that whatever challenge came my way, I could figure it out— especially if I had help. 

Questions and answers have been edited for clarity and length.

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Flying in the Face of Pie FOR AN UNEXPECTED THANKSGIVING TWIST, CAFÉ FICELLE PASTRY CHEF ANGELIQUE WILLIAMS MAKES NON-PIE DESSERTS THAT DELIVER TRADITIONAL PIE FLAVORS.

THE THANKSGIVING FEAST is all about traditional

dishes, and among them are pies in favorite fall harvest flavors. For a scrumptious new spin on this year’s dessert lineup, Angelique Williams, pastry chef at Café Ficelle (cafeficelle.com) in Ventura, thinks outside the pie pan, infusing nontraditional recipes with the flavors of apple, pumpkin, pecan, and cranberry.

For inspiration, Williams says, “I was thinking about all the pies we love in our family. We have pumpkin and pecan, my mom loves apple, and my husband, cranberry. Thinking about all those great pie flavors and just getting them in a different form was fun.”

Camarillo-raised Williams became sweet on pastry arts halfway through culinary school at Johnson & Wales University in Providence, Rhode Island, where she graduated with a degree in culinary arts and food service management. Initially aspiring to be a savory chef, she switched paths to become a pastry chef and has never looked back.

After graduating, Williams worked at the Ojai Valley Inn as lead pastry cook, creating everything from breakfast pastries to wedding cakes.

Williams conjures the pie flavors of the season in four festive sweets. To create her Caramel Pecan Crepe Cake, she stacks delicate crepes spread with caramel crémeux and sprinkled with cinnamon- and cardamom-laced candied pecans.

For Pumpkin-Mousse Cake, she molds pumpkin mousse, spice cake, and walnut streusel into the shape of a pumpkin and coats it with orange-tinted white-chocolate ganache. In Apple-Pie Parfaits she alternates layers of apple compote, shortbread crumble, and vanilla-bean whipped cream. She sandwiches her leaf-shaped Cranberry-Filled MapleHazelnut Shortbread Cookies with orange- and coriander-scented cranberry jelly that oozes through slits in the tops. These fresh takes on the finales to the feast just might start a new tradition.

—Nancy Ransohoff

PHOTOGRAPHS BY GARY MOSS

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Caramel Pecan Crepe Cake

Williams brings the beloved flavors of pecan pie to the table in a new way with this cake composed of stacked crepes.

The recipe calls for refrigerating the crepe batter overnight, so start a day in advance.

Serves 8 CREPES 1¼ cups all-purpose flour ⅛ cup sugar 2 eggs ⅛ teaspoon salt 2 cups whole milk ¼ teaspoon canola oil ⅛ cup butter, melted CARAMEL SAUCE 1¼ cups heavy cream 1½ cups sugar ½ cup butter, cut into tablespoon-size pieces 1 teaspoon vanilla Pinch salt CARAMEL CRÉMEUX 4 cups heavy cream 1 cup sugar CANDIED PECANS 2 tablespoons butter 3 cups pecan halves ½ cup sugar ½ teaspoon cinnamon ¼ teaspoon ground cardamom 1 teaspoon salt ¼ cup water > NOVEMBER 2019 / 805LIVING.COM

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Apple-Pie Parfaits These layered treats deliver the delights of the allAmerican favorite in a glass.

To make crepes: In a large bowl, mix flour and sugar and set aside.

In a blender, blend eggs and salt until light and fluffy. Whisk egg mixture, milk, oil, and melted butter into flour and sugar mixture until fully incorporated. Cover and refrigerate batter overnight.

When ready to cook crepes, strain batter through a fine-mesh sieve into another large bowl. Lightly coat a 6-inch skillet with nonstick cooking spray, and set it over medium heat. Using a small ladle or large spoon, scoop about ¼ cup batter into the skillet. Lift and tilt the skillet so that batter coats the surface in a thin layer. Cook crepe for 1 to 2 minutes or until golden brown on the bottom, then use a spatula to flip it and cook the other side until it is golden brown.

Transfer to a plate and top with a piece of wax paper. Cook 16 crepes, stacking them with wax paper in between to keep them from sticking to each other. Crepes can be stored at room temperature and assembled the same day or refrigerated overnight and assembled the next day.

To make caramel sauce: Set a small pastry brush and a bowl of water near the stove. In a small saucepot, warm heavy cream over medium-low heat; reduce heat to low to keep cream warm.

Place a 3-quart saucepot over medium heat. When the pot is warm, add sugar. To avoid pushing sugar crystals to the sides of the pan, do not stir. If hot spots form and portions of the sugar begin to darken more quickly than the others, use a rubber spatula to keep the sugar off the sides of the pan. If sugar crystals form on the sides of the pot, dip pastry brush into water just to dampen it, and gently run the brush back and forth on the side of the pot above the sugar crystals so they melt into the cooking sugar.

Let sugar melt completely and become amber in color.

Slowly and carefully add butter one piece at a time, using a rubber spatula to gently and continuously stir in one direction, so that hot sugar does not splash. When about half the butter has been stirred into the pot, swap the spatula for a whisk. When all butter is incorporated, turn off heat. Very slowly pour warm cream into hot sugar and butter mixture, whisking continuously in one direction; this will create a lot of hot steam so take care to avoid it. Adding the

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warm cream slowly keeps the temperature of the cooked sugar from dropping too low.

Once all the cream has been incorporated, turn burner on to high. Stir continuously but not quickly. Make sure any remaining sugar clumps or granules melt completely. Bring the caramel sauce to a boil and simmer for 2 minutes. The longer it boils the thicker it will be. Remove caramel sauce from the heat, and strain it through a fine-mesh sieve into a container. Whisk in vanilla and salt. Set aside and let cool. Once cool, caramel sauce can be stored in the refrigerator in a sealed container. Before use, allow it to sit at room temperature for 10 minutes to soften.

To make Caramel Crémeux: In the bowl of a stand mixer fitted with a whisk attachment, combine heavy cream, sugar, and 4 tablespoons caramel sauce. Start on a slow speed and gradually increase the speed as the mixture begins to thicken. Stop when mixture forms stiff peaks and looks light and fluffy. Crémeux may be stored in the refrigerator for up to 2 hours. (If it is stored longer, whip slightly to fluff it.)

To prepare candied pecans: Preheat oven to 350°F. Line a large baking sheet with parchment or wax paper and set aside.

In a large skillet, melt butter over medium heat. Add pecans and stir continuously for 3 minutes to toast slightly. Add sugar, stirring for another 2 minutes to melt sugar completely. Add cinnamon, cardamom, and salt, stirring to combine. Add water and cook and stir continuously, until water is absorbed. Remove mixture from heat and spread evenly on prepared baking sheet.

Bake 5 to 7 minutes. Cool completely.

Set aside some candied pecan halves for a garnish. Roughly chop the rest and set aside.

To assemble cake: Place 1 crepe on a cake plate or stand. Fill a piping bag with Caramel Crémeux and pipe it onto crepe or use a spatula to spread an even ¼-inch layer of crémeux onto crepe. Spread gently as crepes are fragile and can tear. Do not make crémeux layer too thick, or the cake will become too unstable to stand upright.

Sprinkle a few chopped candied pecans on top of the crémeux. Continue layering crepes, caramel crémeux, and chopped candied pecans, placing the last crepe on top of the stack. Drizzle some of remaining caramel sauce over top of crepe cake and garnish with reserved candied pecan halves.

Makes 4 12-ounce servings APPLE COMPOTE 5 red delicious apples, diced small ½ cup water ½ tablespoon cinnamon, plus more for garnish ½ cup sugar ½ cup cornstarch SHORTBREAD CRUMBLE ⅓ cup butter 2½ tablespoons sugar 1 tablespoon egg yolk ½ cup all-purpose flour VANILLA–BEAN WHIPPED CREAM 1 vanilla bean 2 cups heavy cream ½ cup powdered sugar APPLE CHIP 2 cups water 2 cups sugar 1 apple, cut into ⅛-inch-thick slices

To make apple compote: Combine apples, water, and cinnamon in a medium saucepot over medium heat. Simmer until apples are tender. In a small bowl, whisk together sugar and cornstarch. Add cornstarch mixture to the saucepot and stir until liquid becomes thick and bubbly. Set aside to cool.

To make shortbread crumble: Preheat oven to 325°F. Line a baking sheet with parchment and set aside.

In a stand mixer fitted with a paddle attachment, beat butter on medium-high speed. Add sugar and continue beating on medium speed. Add egg yolk and continue beating to incorporate.

Reduce speed to low and add flour, mixing until fully combined.

Crumble dough onto prepared

baking sheet and bake 10 to 12 minutes, until golden brown. Set aside to cool.

To make vanilla-bean whipped cream: Using a small knife, cut vanilla bean in half lengthwise.

Using dull edge of knife, scrape down inside of bean end to end, to get all of vanilla seeds out.

(Tip: Save the empty bean, dry it, then grind to a powder for use in a future recipe.) In the bowl of a stand mixer fitted with a whisk attachment, mix heavy cream, powdered sugar, and vanilla seeds, starting on low speed and

gradually increasing to high speed as cream thickens. Whip to stiff peaks and transfer to refrigerator until ready to assemble parfaits. If whipped cream is stored for more than 2 hours, whip again slightly to fluff it up.

To make apple chip: Preheat oven to 170°F. Line a baking sheet with either a baking rack or a silicone baking mat.

In a medium saucepot, bring water and sugar to a boil. Turn

off heat and add apple slices.

Steep 2 minutes, then drain liquid.

If using baking rack, spray with nonstick spray. Place steeped apple slices on prepared tray and bake 2 to 3 hours, checking every 30 minutes until apple slices shrink and dry out. Let cool.

To assemble parfaits: In parfait cups, layer apple compote, whipped cream, and shortbread crumbles, alternating layers until cups are filled. Top each with vanilla-bean whipped cream. Garnish with a dusting of cinnamon and an apple chip.

Cranberry-Filled Maple-Hazelnut Shortbread Cookies

Although most popular in its sauce form as an enhancement to traditional savory Thanksgiving foods, the cranberry has found its way into fruit pies in recent years’ feasts. These cookies showcase its familiar bright color and flavor. Like the crust of a Thanksgiving pie, the tops of these leafshaped sandwich cookies reveal their sweettart magenta filling through peek-a-boo slits.

Makes 12 sandwich cookies CRANBERRY JELLY 4 cups cranberries Juice of 2 oranges ½ teaspoon orange zest 2 cups sugar 1 cup water Pinch of salt 1 teaspoon coriander 1 teaspoon vanilla extract MAPLE-HAZELNUT COOKIE DOUGH ⅔ cup butter 5 tablespoons sugar 2 egg yolks 2 tablespoons maple syrup 1 cup all-purpose flour ¼ cup chopped hazelnuts To make cranberry jelly: In a medium saucepan combine cranberries, orange juice, orange zest, sugar, water, salt, coriander, and vanilla. Bring to a simmer over medium heat and cook 15 minutes until berries pop and mixture thickens.

Remove from heat and refrigerate.

To make Maple-Hazelnut Cookie Dough: In the bowl of a stand mixer fitted with a paddle attachment, beat butter on medium-high speed. Add sugar and continue beating on medium speed. Add egg yolks one at a time, then add maple syrup and continue beating until combined.

Reduce speed to low and add flour and hazelnuts, mixing until fully combined.

Refrigerate dough for at least 1 hour.

To bake cookies: Preheat oven to 350°F. Line a cookie sheet with parchment and set aside.

On floured workspace, roll out dough to ¼ inch thick. Using a leaf-shaped cookie cutter, cut dough into shapes and place them on cookie sheet. With a small knife, cut slits into half of the unbaked cookies where veins would appear in the leaves.

Bake 12 minutes until lightly browned on edges. Let cool completely. Spread cranberry jelly on top of cookies without slits. Place cookies with slits on top of jellytopped cookies and gently press down so jelly shows through slits.

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PumpkinMousse Cake

Infused with the tastes of traditional pumpkin pie, this dessert takes shape in an entremets mold (such as the Silikomart Kit Magia Del Tempo silicone entremets mold, available at amazon.com) or a fluted Bundt pan for a telltale appearance.

The assembled cake requires an overnight stint in the freezer, so get started the day before.

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Serves 12 SPICE CAKE ⅔ cup egg whites (measured from 6 eggs) Pinch cream of tartar ⅛ cup granulated sugar 2 eggs 1 cup almond meal 1 cup powdered sugar ⅔ cup all-purpose flour 1 tablespoon melted butter WALNUT STREUSEL 4 tablespoons brown sugar ½ teaspoon cinnamon 4 tablespoons all-purpose flour ½ cup walnuts, chopped 4 tablespoons butter, diced into small cubes and frozen

PUMPKIN MOUSSE 1 tablespoon powdered gelatin 2 cups heavy cream 1 cup pumpkin puree WHITE CHOCOLATE– GANACHE GLAZE ½ cup heavy cream ½ cup condensed milk 1¼ cups white chocolate chips Orange food coloring as desired (preferably fat soluble or candy coloring) PUMPKIN STEM ½ cup dark chocolate chips To make spice cake: Preheat oven to 450°F. Line a rimmed 10x14inch baking sheet with parchment paper and set aside.

In the bowl of a stand mixer fitted with a whisk attachment, whip egg whites, cream of tartar, and granulated sugar on medium speed. When egg whites become opaque and shiny, increase to high speed and continue whipping until they are light and fluffy with stiff peaks. Carefully slide meringue into another bowl and refrigerate until needed.

Add whole eggs, almond meal, powdered sugar, and all-purpose flour to mixer bowl and whip on high speed for 5 minutes, until light, fluffy, and pale in color. Slowly add melted butter, whipping to combine.

Using a spatula, gently fold in ⅓ of meringue. Add remaining meringue and fold in gently.

Transfer mixture to prepared baking sheet and bake 7 minutes.

Remove from oven and set aside to cool. While making walnut streusel, refrigerate cake so that it firms up slightly but stays flexible so that it is easier to work with.

To make walnut streusel: Preheat oven to 350°F. Line a baking sheet with parchment and coat parchment with nonstick spray. Using aluminum foil, shape two rings—a large ring and small ring—that fit into the entremets mold or fluted Bundt pan in which the mousse cake will be built with about a 1½-inch gap between them when the smaller ring is placed inside the larger one. Place the foil rings on the prepared parchment-lined baking sheet.

Spray the foil rings with a nonstick spray. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, mix brown sugar, cinnamon, flour, and walnuts on a low speed.

Continue mixing, adding frozen butter cubes gradually until incorporated and dough becomes crumbly. Sprinkle the crumble into the 1½-inch gap between the prepared foil rings. Bake the streusel between the foil rings on the prepared baking sheet for 10 to 12 minutes. Transfer from oven to a workspace and use tongs to carefully remove foil rings from around formed streusel. Let formed streusel cool.

To make pumpkin mousse: Bloom gelatin in water according to package directions. In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream until medium soft peaks form. (A small peak on the tip of the whisk should fall over slightly when the whisk is turned upside down.) Refrigerate whipped cream.

In a small saucepan, heat pumpkin puree over low heat. Stir in bloomed gelatin. Let mixture cool to warm. Transfer to a large bowl and use a rubber spatula to gently fold in half of whipped cream. Gently fold in remaining whipped cream. Cover bowl completely with plastic wrap, pressing it against the surface of the mousse to prevent a film from forming on top. Refrigerate mousse until set.

To make white chocolate– ganache glaze: Heat cream in a medium saucepan and bring to a boil. Add condensed milk and white chocolate and turn off heat. Shake the pot gently so that chocolate falls below the surface of the cream. Whisk until chocolate is fully melted. Add orange coloring to achieve desired color (or omit it to create a white pumpkin-mousse cake).

To assemble cake: Spray entremets mold or Bundt pan with nonstick spray, then line with plastic wrap. Fill about halfway with pumpkin mousse. Place the ring of walnut streusel into the pumpkin mousse, pressing down gently to remove any air gaps from the mousse. Fill the gap and the mold/pan with remaining mousse. Cut a circle out of the spice cake to fit the opening of the mold/pan, reserving remaining cake. Gently press circular piece of cake into mold/ pan atop mousse. Place in freezer overnight.

To make pumpkin stem: In a small bowl, crumble about ½ cup of remaining spice cake. Mix 1 tablespoon of remaining white chocolate glaze into crumbled cake to form a dough. Shape like a pumpkin stem, cover with plastic wrap, and place in freezer.

The following day, flip the entremets mold or Bundt pan upside down to remove the frozen mousse cake. The plastic wrap may stick slightly to the mold/ pan from the spray. Keep the cake wrapped in plastic and frozen until ready to glaze.

Line a baking tray with parchment and top it with a short round container that is smaller than the diameter of the mousse cake.

Remove mousse cake from freezer and set it atop container over tray.

Pour white chocolate–ganache glaze over cake, completely covering cake top and sides and letting glaze drip. Run a small spatula or knife gently along the bottom of cake to remove excess drips.

Carefully transfer cake to serving plate. Refrigerate mousse cake to set glaze and allow mousse to defrost.

Place a piece of parchment on a workspace. In a small saucepan melt dark chocolate over low heat. Dip or roll frozen pumpkin stem into melted dark chocolate and set on prepared parchment.

When ready to display and serve pumpkin-mousse cake, place prepared stem into the hole in the center of the cake. 

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Taste FOOD / WINE / DINING OUT

Toss It!

COOKBOOK AUTHOR PASCALE BEALE BRINGS SEASONAL INGREDIENTS TOGETHER IN THREE SALADS WORTHY OF A PLACE ON ANY THANKSGIVING MENU.

S

By Jaime Lewis

anta Barbara cookbook author Pascale Beale (pascaleskitchen.com) hadn’t planned to write a follow-up to her best seller Salade: Recipes From the Market Table quite so soon. But after she committed to preparing and eating a different salad every day for an entire month—and posting daily photos for her Instagram followers—she realized she already had plenty more ideas to share.

“Because I made this public declaration, I had to do it,” Beale says.

Adding a total of 40 recipes, she rewrote Salade and titled it Salade II: More Recipes From the Market Table (M27 Publishing, 2019).

Key to preparing a good salad, says Beale, is the freshness of the ingredients. “To me, good food, good salads, are about eating seasonally,” she says. “If you get a tomato that you buy in December that’s been grown in a hothouse, there’s no resemblance to a sun-ripened tomato grown at the height of the season.”

Preparation also varies with the seasons. “In winter, I might add a

MULTI-RICE AND ZUCCHINI SALAD A hearty side dish for Thanksgiving, this rice salad can also flex with the seasons or the occasion, says Beale. She suggests swapping in different kinds of rice, as well as using different squash varieties in place of the zucchini. Note: This recipe uses za’atar, a Middle Eastern herb‑and-spice blend that can sometimes contain gluten. If this is a concern, be sure to purchase a type of za’atar that is specifically labeled gluten-free.

Serves 8 SALAD 1½ cups assorted rice (a mix of black, wild, red), well rinsed 3 cups water Salt

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warm element to a salad,” Beale says. “I might sauté mushrooms and put them over a green salad so they’re slightly warm.” She describes how those warm mushrooms can melt pillows of goat cheese on a salad to forge a creamy, unexpected dressing. Other ideas for winter, she says, might include roasted vegetables atop greens with a light vinaigrette.

“Salads are about flavor, texture, fresh ingredients, and a good vinaigrette,” she says, adding that there’s nothing worse than a salad drowned in dressing. The composition of a vinaigrette matters, too. “Everyone went through a big balsamic [vinegar] phase not long ago,” she says. “But balsamic is strong. If you have a butter lettuce or delicate salad greens and you put balsamic with it, you won’t taste the lettuces; you need a much lighter vinegar or lemons for a vinaigrette.”

Early next month, find Salade II at local retailers like Chaucer’s Books (chaucersbooks.com) in Santa Barbara or General Store Paso Robles (generalstorepr.com) or preorder the book directly at pascaleskitchen.com. To tide fans over until then, here Beale shares three of the book’s seasonal salad recipes. Satisfying a variety of guests’ dietary needs, all are vegan and gluten-free and bring fresh inspiration to the Thanksgiving table.

½ cup basmati rice, well rinsed ¾ cup water Olive oil 1 pound round or patty pan squash or small zucchini, sliced 1 large red onion or 2 torpedo onions, peeled and diced 1 tablespoon za’atar 7–8 grinds of black pepper ¼ cup finely chopped chives ¼ cup finely chopped parsley ¼ cup golden raisins ¼ cup salted pistachios Zest and juice of 1 lemon VINAIGRETTE ¼ cup olive oil Zest and juice of 1 lemon 1 tablespoon white wine vinegar or

champagne vinegar Large pinch of coarse sea salt 8–10 grinds of black pepper Preheat oven to 375°F. Place the assorted rice and 3 cups water in a large saucepan with a pinch of salt.

Bring to a boil. Reduce heat to low. Cover and cook for 25 to 30 minutes or until rice is tender and water has been absorbed.

Place the basmati rice and ¾ cup water in a small saucepan with a pinch of salt.

Bring to a boil. Reduce heat to low. Cover and cook for 20 to 25 minutes, or until rice is tender and the water has been absorbed.

Pour a little olive oil into a large baking dish or onto a baking sheet. Add the squash and the onions. Shake the pan back and forth to coat. Sprinkle the za’atar, >

PASCALE BEALE

Geniatem. Dae dollat aspere et mincimi nulpario. Itae. Ut im endit hicatint magnisc iamusae pel inis sequi omnihit ecaepta natquosandi aditatquae. Milique

Round squash easily takes the place of zucchini in Pascale Beale’s MultiRice and Zucchini Salad, a hearty, texture-rich medley of rice varieties mingled with roasted squash and onion, golden raisins, and pistachios.

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Taste Food Large pinch of coarse sea salt 7–8 grinds of black pepper On a large platter, arrange the spinach, baby gem, and basil leaves in an attractive manner, interspersing the different leaves and colors.

Alternate tablespoonfuls of the pomegranate seeds and raw peanuts in a meandering S pattern across the center of the leaves. Tuck the small dill sprigs into the clusters of pomegranate seeds.

In a small bowl, whisk together the vinaigrette ingredients to form an emulsion. When ready to serve, pour the vinaigrette over the salad.

APPLE AND BABY GEM SALAD Inspired by the image of a multicolored apple tart, this bright salad marries thinly sliced apples with tender lettuces, herbs, a light vinaigrette, and a crumble of pistachios. Beale recommends swapping out the apples for pears when they’re in season or using a combination of pears and apples.

Serves 8 SALAD 3 heads assorted baby gem lettuces (or mixed salad greens) ⅓ cup packed mint leaves ⅓ cup packed basil leaves 4–5 assorted apples (choose varieties with different color skins), quartered, cored, and thinly sliced 1 tablespoon finely chopped mint 1 tablespoon finely sliced basil ¼ pound bean sprouts, chopped ⅓ cup chopped salted pistachios 1 tablespoon finely chopped chives

a good pinch of salt and 7 to 8 grinds of black pepper over the vegetables. Roast in oven for 40 to 45 minutes. The squash should be golden brown.

In a medium mixing bowl, whisk together all vinaigrette ingredients to form an emulsion. Add all the cooked rice, roasted vegetables, and all the remaining salad ingredients, and gently toss to mix well.

Serve on a large platter or in a shallow dish.

SPINACH, BABY GEM AND POMEGRANATE SALAD Beale calls the appearance of pomegranates at the farmers’ market “a tell-tale sign that autumn has arrived.”

To make the most of the season, she developed this spinach salad using rubylike pomegranate seeds and pomegranate balsamic vinegar from Viva Oliva

(vivaoliva.com) in Montecito, adding raw peanuts for savory crunch.

Serves 8 SALAD ½ pound baby spinach leaves 2–3 heads baby gem lettuce, leaves separated and cleaned, discarding wilted exterior leaves ½ cup packed basil leaves Seeds from 1 pomegranate 4 ounces raw peanuts 6 dill sprigs, thick stems removed VINAIGRETTE ¼ cup olive oil 1 tablespoon pomegranate balsamic vinegar (or regular balsamic) ½ tablespoon champagne vinegar

VINAIGRETTE ¼ cup olive oil Zest and juice of 1 lemon Zest and juice of 1 lime Pinch of salt 6–7 grinds of black pepper Cover the center of a large salad bowl with the baby gems (or other mixed greens), ⅓ cup mint leaves, and ⅓ cup basil leaves.

Arrange the apple slices, by variety, in small fans of 6 to 7 slices, tucking them into the mixed greens.

In a small bowl, thoroughly combine the chopped mint, sliced basil, bean sprouts, pistachios, and chives. Spoon this mixture into the center of the salad.

In a small bowl, whisk together the vinaigrette ingredients to form an emulsion. Pour the vinaigrette over the salad and serve. 

Recipes adapted with permission from Salade II: More Recipes From the Market Table (M27 Editions, 2019).

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PASCALE BEALE

Apple and Baby Gem Salad calls for a pretty presentation of fanned apple slices nestled among mint and basil leaves and assorted baby gem lettuces.

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GIVING COUNTS

MAKE EVERYONE’S SEASON BRIGHT BY SUPPORTING ANY OF THESE WORTHY ORGANIZATIONS

100 GIRLS WHO CARE CONEJO VALLEY

100girlswhocare.com

WHAT WE DO: We are a group of pre-teen and teen girls that meets quarterly to give directly to local non-profits. Members are asked to bring $15 they’ve earned themselves to each meeting. Members nominate and present local charities and share how the funds would be used. We vote and 100% of the collective donations go directly to the “winning” organization.

WHAT WE NEED:

Members! The more we have, the greater the impact we can make in our community.

BOYS & GIRLS CLUBS

OF GREATER CONEJO VALLEY

bgcconejo.org

ALZHEIMER’S ASSOCIATION

ASSISTANCE LEAGUE

alz.org

alconejovalley.org

CALIFORNIA CENTRAL COAST CHAPTER

WHAT WE DO: We are the world’s leading voluntary health organization in Alzheimer’s care, support, and research. Our mission is to eliminate the disease through the advancement of research; to provide and enhance care and support for all affected; and to reduce the risk of dementia through the promotion of brain health.

®

OF CONEJO VALLEY

WHAT WE DO: Assistance League® Conejo Valley is a nonprofit organization comprised of volunteers who identify, develop, implement, and fund ongoing philanthropic programs to improve the lives of children and adults in our community. Our largest philanthropy is Operation School Bell® which provides school clothing for elementary, middle, and high school children from lowincome families.

WHAT WE NEED: Volunteers! Join our volunteer program so we are able to better serve our families, increase awareness, and further our mission!

To learn more, visit alz.org or call 800-272-3900 today.

WHAT WE NEED: Profits from our Thrift Shop fund our programs so donations are essential for our success. Financial support for our programs.

C.A.R.E.4PAWS

CASA DEL HERRERO

care4paws.org

casadelherrero.com

WHAT WE DO: BGCGCV puts success within reach of every child in the Greater Conejo Valley. Our more than 4,000 members are empowered daily to create a path to their best future.

Clubhouses are safe places where kids connect with caring mentors, positive peers, and access health, academic and leadership programming.

WHAT WE DO: C.A.R.E.4Paws works

WHAT WE DO: When visitors come to

WHAT WE NEED: We rely on community support to reach the children who need us most. To donate, volunteer, share your talents and make a difference, contact Jennie Parkinson at 818-706-0905 x106.

WHAT WE NEED: We’re raising funds to assist more low-income, senior, and homeless community members than ever before. Your donation helps keep animals happy, healthy, and with their families for life.

WHAT WE NEED: Support for the organization furthers its mission of preserving the historic estate with donations assisting in the completion of conservation projects and maintenance of the garden spaces.

Additionally, the Casa is looking for docents and garden volunteers.

to reduce pet overpopulation, keep animals out of shelters, and improve quality of life for pets and pet owners in need in Santa Barbara County.

Our critical pet wellness services include free spays/neuters, affordable veterinary care, low-cost vaccine clinics, and delivery of pet food.

Casa del Herrero, they are transported back to Montecito in the 1920s and 1930s. Designed by George Washington Smith, the Casa is one of the finest examples of Spanish Colonial Revival architecture in America.

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GIVING COUNTS GIRL SCOUTS OF CALIFORNIA’S

CASA PACIFICA

FOR THE TROOPS forthetroops.org

girlscoutsccc.org

WHAT WE DO: Each day Casa Pacifica helps more than 400 foster and at-risk children and their families. We provide hope and help through a full spectrum of programs and services including: residential and outpatient treatment programs, nonpublic special education school, transitional youth services, training, and community-based services.

WHAT WE DO: For The Troops is an all-volunteer-run nonprofit, shipping approximately 1,800 “We Care” packages monthly to our deployed troops worldwide.

WHAT WE DO: Girl Scouts of California’s Central Coast serves girls across six counties and is committed to making the Girl Scout Leadership Experience available to all girls. Currently, we have too many girls on the waiting list to join a Girl Scout troop.

casapacifica.org

WHAT WE NEED: Casa Pacifica welcomes cash donations, gift cards (food, retail, Visa, etc.), hygiene items, and new socks and shoes (adult sizes).

WHAT WE NEED: Please join For The Troops on February 22, 2020 for our annual Military Tribute Gala honoring our Vietnam-era Veterans at The Ronald Reagan Presidential Library.

Event chaired by Rosemary Allison and Dr. Cristina Markiewicz. Proceeds from our gala help defray our monthly shipping expense of $30,000.

GOLDEN HEART RANCH

HUMANE SOCIETY

WHAT WE DO: Golden Heart Ranch is a 22-acre ranch located in Agoura Hills.

We are a community of learning, love, and support for the Developmentally Disabled. Our Social /Life skills programs focus on teens and adults and include cooking, art, fitness, animal care, day programs, seasonal camps, and monthly overnight camps.

WHAT WE DO: The Humane Society of Ventura County (HSVC) is a private, nonprofit animal welfare facility founded in 1932. The HSVC is dedicated to promoting the health, safety, welfare, compassionate care, and protection of all animals in Ventura County through education and community outreach.

WHAT WE NEED: Golden Heart Ranch is proud to serve our special-needs community. We are currently asking for funding to support program scholarships, special events/activities and the development of onsite permanent housing.

WHAT WE NEED: All of the Shelter’s programs, services, and outreach are funded one hundred percent by the support we receive from the community through individual donations, planned giving, and corporate sponsorships.

goldenheartranch.org

OF VENTURA COUNTY

hsvc.org

CENTRAL COAST

WHAT WE NEED: Volunteers help girls build confidence, learn new skills, and explore their interests. Whether you can give a few hours, weeks, or months, volunteering with Girl Scouts is flexible, fun, and makes an incredible impact.

MY STUFF BAGS FOUNDATION mystuffbags.org

WHAT WE DO: My Stuff Bags Foundation provides individual duffels of new belongings to thousands of children across the nation who have been rescued from abuse, neglect, domestic violence and abandonment, and who often enter foster care and crisis shelters with nothing of their own.

WHAT WE NEED: Help us give a new beginning to children in crisis!

Participate at our Volunteer Center; donate new items for children of all ages; contribute funding to help us ship Bags to waiting children.

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ONE805 one805.org

WHAT WE DO: One805 supports First Responders by funding emergency equipment and services. Our Fire, Police, and Sheriff’s need your help!

Much of the high-tech and safety equipment needed is out of budget and so are vital counseling services.

SANTA BARBARA FOUNDATION sbfoundation.org

WHAT WE DO: The Santa Barbara Foundation is the largest community foundation in the region and a go-to resource for investment and capacitybuilding. Nearly every Santa Barbara County nonprofit organization and essential community project has been supported by the Foundation during its 91-year history. The Foundation connects those who give with those in need and all who dream of stronger communities

WHAT WE NEED: We need people and businesses to join one805 through our affordable membership program to be an ongoing part of the First Responders community. Please help us come together as one community to fund essential equipment and resources.

WHAT WE NEED: Community members to join us as Community Champions to support our efforts in creating stronger communities.

SHELTERBOX

STUDENTS FOR ECO-EDUCATION AND AGRICULTURE

shelterboxusa.org

SEEAG seeag.org

WHAT WE DO: Founded in 2008,

WHAT WE DO: ShelterBox is striving for a world where no family is left without shelter after disaster strikes.

ShelterBox assists in the immediate response and recovery phase by providing families with customized emergency shelter, tools, and essential items to help them rebuild their lives.

WHAT WE NEED: Donate to ShelterBox and transform the lives of families that have lost everything to disaster enabling their recovery.

SEEAG helps young students understand the origins of their food and the importance of local farmland through free agricultural education programming. Every November, SEEAG hosts Ventura County Farm Day, when farms, ranches, nurseries and other agricultural operations open their doors to the public. We hosted our first Santa Barbara County Farm Day in 2019.

WHAT WE NEED: Support to help us increase the public’s understanding of the food journey from farm to table.

SBCC FOUNDATION sbccfoundation.org

WHAT WE DO: The SBCC Foundation provides Santa Barbara City College with private philanthropic support, awarding over $5 million annually for student success programs, scholarships, book grants, emergency funds, and other needs of the college and its students—including the SBCC Promise, which provides all recent local high school graduates the opportunity to attend SBCC full-time for two years at no cost.

WHAT WE NEED: Please donate to support our community’s college and its students.

TOARTS toarts.org

WHAT WE DO: TOArts is the official nonprofit fundraising and programming arm of the Bank of America Performing Arts Center. Our four core programs are: • CAP Presents: presents world-class artists and headliners.

• Kids and the Arts: provides tickets and transportation to Title I schools to attend live theatre.

• Dr. Raymond M. Olson Performing Grants: subsidizes theatre rent for local nonprofit performing arts groups.

• Art with Heart: provides low-cost arts experiences for the whole family.

WHAT WE NEED: Community support.

Taste Wine

By Alex Ward

Corks for a Cause WINERIES THROUGHOUT THE 805 ARE CRAFTING CONSCIOUSNESS.

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he Central Coast wine industry is world-renowned for its stunning vineyards, exceptional varietals, and incomparable craftsmanship. But producing wine is not the sole priority of our local labels. Wineries throughout the area are also making meaningful contributions to their communities through philanthropic endeavors and charitable donations.

Here are five bottles of wine that give oenophiles the opportunity to do good while drinking well.

The recently opened Hayseed and Housdon in Paso Robles shares half the profits from each of its wines with local charities. “People say you can’t make money in the wine business,” says owner Ted Ross. “If I’m going to lose money, I might as well start by giving it away. Anything I would spend it on won’t be as worthy as that!” Hayseed and Housdon 2018 Excuse My Dust Chardonnay

($26, hayseedandhousdon.com) benefits RISE, a San Luis Obispo County-based organization that provides assistance to survivors of sexual assault, abuse, and partner violence. Stainlesssteel fermented with grapes from the Edna Valley, this deliciously crisp chablis-style white provides tasting notes of citrus and stone fruit. Clean and dry on the palate with a pleasing mineral finish, a bottle of Excuse My Dust would make a perfect pairing for a fruit and cheese platter or a dish of simply seasoned grilled seafood.

Laetitia Winery Firefighter 2-Pack ($65.70, laetitiawine.com) is a compelling combination of the Arroyo Grande winery’s 2016 Nadia Quattro and its 2017 Clone 828 Pinot Noir. A portion of the proceeds from this dynamic duo benefits the Fire Family Foundation, which helps firefighters and their families during times of crisis. “We wanted to show our gratitude to the men and women that battle fire and put everything on the line,” says Laetitia’s associate brand manager Georgie Hackett. The Nadia Quattro is a complex blend of grenache, cabernet sauvignon, tempranillo, and petit sirah, with berry aromas and hints of cardamom and licorice on the palate. Its two-pack partner, the medium-bodied Clone 828 Pinot Noir, delivers notes of smoke and truffle that give way to flavors of blackcurrant on the finish.

Jarhead Red, a collaboration between Los Olivos’ Firestone Vineyard and Andrew Murray Vineyards, pays tribute to the men and women of the United States Marine Corps. Since its inaugural bottling in 1999, Jarhead has raised more than $750,000 for military charities including the Marine Corps Scholarship Foundation, which provides

educational assistance to the children of fallen Marines. The 2017 Jarhead Red ($18, jarheadred.com) is a robust blend of merlot, cabernet franc, and petit verdot with fragrances of plum and cherry and notes of rich black fruit. It’s a flavorful, well-produced red with drinkability and a value-added price point. “The idea was to make a plush, bold, honest interpretation of a quaffable red wine,” says winemaker Andrew Murray.

Stolpman Vineyards of Los Olivos launched its revolutionary La Cuadrilla training program in the late 1990s, setting aside a block of acreage (or cuadra) for its full-time field workers to manage autonomously. Imbued with a sense of ownership and accountability, the Cuadrilla team members learn the full spectrum of vineyard management as they cultivate the fruit throughout its entire lifecycle, culminating in the production of wine each year. The 2018 La Cuadrilla ($22, stolpmanvineyards. com) is the most recent product of this program, a delectable blend of syrah, grenache, and sangiovese. This bold bottle features notes of dark fruit and spice and a playful label depicting Ruben Solorzano, Stolpman’s vineyard manager and the Cuadrilla program’s creator.

Profits from the Cuadrilla blend are given back to the field crew. Managing partner Peter Stolpman sees La Cuadrilla as an opportunity to make a meaningful investment in the lives of the vineyard’s staff. “I think the big difference in what we’re doing and what a lot of agriculture isn’t, is taking care of our people,” Stolpman says.

The Rosenthal Wine Estate, Malibu’s iconic original vineyard in Newton Canyon, enjoys the unique distinction of being designated its very own American Viticultural Area. Rosenthal’s sister label, Surfrider, sources fruit from beyond the estate, culling together premium grapes grown throughout California. Part of the profits from Surfrider wine go toward organizations committed to the preservation of oceans, waterways, and marine life.

Surfrider 2018 Valentine Rosé ($45, rosenthalestatewines.com) pours vibrant pink, with peach aromas and notes of strawberry and orange peel that are bound to delight when served chilled at your next seaside picnic. 

BIEN NACIDO & SOLOMON HILLS - E S TAT E W I N E S -

“Bien Nacido is now one of the hottest wineries in California. Readers owe it to themselves to check out these superb, handcrafted wines.”

—Antonio Galloni, Vinous

Visit our tasting room in the heart of Los Olivos for an exquisite experience.

OPEN 7 DAYS A WEEK. 11AM - 5PM 2963 GRAND AVENUE, SUITE B., LOS OLIVOS, CA | BIENNACIDOESTATE.COM

The Agoura Antique Mart A Vintage Marketplace

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

28879 Agoura Road Agoura Hills, CA 91301 agouraantiquemart.com NOVEMBER 2019 / 805LIVING.COM

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Taste Dining Out

By Victoria Woodard Harvey Photographs by Gary Moss

Coastal Spirit

Pacific-specific (clockwise from below): The casual ambience at Pacific NoRu is punctuated with artwork that alludes to the restaurant’s proximity to the Pacific Ocean. Tender slices of grilled Wagyu Bavette Bulgogi arrive on a plate of gingered carrot puree, piled with a warm kimchi salad. Wine, local beers, and inventive cocktails are poured at the full bar.

PACIFIC BY NORU CELEBRATES THE SEASIDE CULTURE AND LOCAL FLAVORS OF VENTURA.

T

ucked inside a landmark pillared building on Main Street in downtown Ventura is Pacific by NoRu (pacificbynoru.com), a refined, casual dining spot owned by two longtime friends intent on delivering what they believe was missing from their hometown’s culinary scene.

Partners James Norton and Ren Weigang met as teens while surfing at nearby Surfers’ Point, chased waves around the world until they were separated by their career paths, and eventually reunited in the 805 to be near family and friends. Celebrating its first year this December, Pacific by NoRu is an ode to Ventura, an homage to the bounty, beauty, and down-to-earth vibe that Norton and Weigang value.

“Westlake, Santa Barbara, and Ojai, to a lesser extent, can handle the white linen–tablecloth concept, but that doesn’t work so well here,” says Norton of his native Ventura. His work as a specialist in satellite imagery technology took him to air force bases throughout Asia, Central America, and Europe, where his personal mission was “to experience the regional food at places off the beaten path,” he says. As a result, he appreciates the intricate flavor construction of chef Weigang’s dishes, the way his ingredients all come together, slowly building like a massive wave.

Weigang is the kind of chef more likely to follow swells than trends or expectations. The Hawaiian native with German, Irish, and Italian heritage came to the mainland when he was in his teens. His early kitchen memories are of his Italian grandfather cooking. After training at the Culinary Institute of America in St. Helena, California, he hustled up gigs at seaside resorts and worked stints as a private chef for sponsored surf teams in locations from Portugal to southern France.

Starters on the Pacific NoRu menu include house breads with whole-roasted garlic and macadamia nut–arugula pesto, house-made ricotta and fig tapenade on ciabatta with saba (an Italian syrup made from grape must, similar to an aged balsamic), and a plate of linguini with local goat cheese, baby arugula, and shaved Parmesan. But

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the influence of Hawaii is what distinguishes Weigang’s most inventive dishes, the ones that rely upon traditional Japanese flavors and preparation techniques. Chicken Katsu Sliders with a dashi dipping broth is his kind of happy hour snack, as are the Tofu Inari Pockets filled with the daily catch from his fishermen friends, mixed with avocado and cucumber, wasabi kewpie (a Japanese mayonnaise), and crispy onions. The light but satisfying flank steak is made tataki style—marinated in yakiniku, a Japanese sweet chili barbecue sauce, grilled, then chilled and thinly sliced before it’s topped with a wasabi-dressed frisée, microgreens, garlic chips, and crispy shallots. Weigang’s sushi expertise shows in the Hamachi Sashimi, which is fresh, perfectly cut, and presented with market greens, heirloom tomatoes, shaved onion, tomatillo, and avocado in a yuzu ponzu sauce made with sake and olive oil and seasoned with cilantro, ginger, and lemongrass. The Ahi Poke Tartar is an intriguing rectangular cube of layers—mashed avocado, sushi rice, and classic Hawaiian-style poke—topped with finely shredded green cabbage and a sprinkling of furikake, a salty seaweed and sesame condiment. On the side are paper-thin sesame cracker chards made from a batter of ground sesame seeds and fine Japanese flour.

Among the larger plates are sake-glazed king salmon in a lightly spiced soy and brown butter with green onion rice and fresh cucumber-daikon relish as well as the heftier beef short ribs, braised with black garlic molasses and dark molasses and accompanied by shimeji mushrooms, steamed broccolini, and classic mashed potatoes. The standout pasta dish, Wafu Tagliatelle Pasta, features wide noodles that take a turn into Asian territory with sliced shiitake and shimeji mushrooms in a tsuyu butter sauce made with soy, mirin, and dashi. Shaved Asiago and slivered shiso leaves top off the dish, which makes for a distinctive and memorable combination of flavors.

Vegetarian dishes here are just as inspired, especially the Garbanzo Coriander Cakes, small, crusted patties of smashed garbanzo beans seasoned with coriander and served with a dollop of coconut sour cream, pickled shreds of carrot and cucumber, and pea shoots that, among other specialty ingredients, are grown by Weigang’s mother.

The unique Lilikoi Cheesecake is the star of the dessert menu. Capped with a passion fruit glaze and dusted with powdered li hing mui, a dried, salted Asian plum, the macadamia nut–crusted confection is served with a fresh gingersnap, berries, and edible petals of pink begonia.

Children may hanker for the s’more with warm caramel

Pacific NoRu founders chef Ren Weigang (above, on the left) and James Norton serve elevated dishes like Ahi Poke Tartar (left) in a laid-back beach-culture setting.

after a dish of Chicken Teriyaki with rice and vegetables or another option from the thoughtful kids menu.

No local hangout is complete without a serious beverage program, and Pacific by NoRu has an eclectic wine list (with notables like the Lumen Santa Barbara Pinot Noir), an all-local selection of beers on tap and more in bottles, and cocktails that are a real draw. “We have some of the best bartenders in the area,” says Norton, referring to Nick Greenup and De Lonne Kelly, who put together innovative bar menus with drinks like L’Antigua de Oaxaca, a mix of mezcal joven, citrus peel, agave, and chocolate bitters; Oh Ginger Snap, a combination of vanilla-infused vodka, lemon juice, ginger syrup, and sea salt; An Emma Wood Break-In, a vodka, Aperol, passion fruit syrup, and pineapple juice concoction; and Fairy Blood Bloody Mary, the classic with a choice of the three blends of Fairy Blood organic farm-to-table mixers made in Ventura.

“I’m not some world-renowned chef,” says Weigang.

“I’m confident, I know some good cooking techniques, but here it’s all about the people who come in and the ambience.” Indeed, there are no white linen tablecloths on the simple, sleek tables. Like the tidy and comfortable abode of a cool friend, the walls of the restaurant are decorated with wave art—courtesy of local photographer Jim Martin and artist Jason Frazier—and a pair of welcoming sofas flank a coffee table on the street-side front patio. This is a place for enjoying food and friends and life.  NOVEMBER 2019 / 805LIVING.COM

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

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

FIRST & OAK 409 First St. Solvang, 805-688-1703 firstandoak.com Modern European; Tasting Menus $59–$89

THE DINING GUIDE Our aim is to inform you of restaurants with great food that you might not have experienced yet. This 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 chef-driven cuisine, regardless of atmosphere. “Good Eats” 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 Where to Eat Now in every issue. Please send any comments and suggestions to edit@805living.com.

MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

Fine Dining

These restaurants have a skilled kitchen team, a lovely dining room, and great service.

BELLA VISTA RESTAURANT IN FOUR SEASONS RESORT THE BILTMORE SANTA BARBARA 1260 Channel Drive Santa Barbara, 805-969-2261 fourseasons.com/santabarbara/dining Californian and Italian; Entrées $19–45; Sunday Brunch $85 per person Great Views

Named for its sweeping views of lawn, ocean, and sky, Bella Vista has an Italian bent featuring local fish and organic farmers’ market produce, handmade pastas, and herbs from the chef’s garden in dishes such as Tajarin Carbonara di Mare, and jidori chicken with farrotto and smoked corn. Specials include tableside service of spaghetti with caciocavallo cheese and Tellicherry pepper. At the adjacent Ty Lounge, an extensive menu of Spanish tapas echoes the Haciendastyle decor featuring a fireplace, an ocean-view terrace, and hand-painted walls and ceilings. The wine list offers local and international labels. Happy hour Mondays through Thursdays from 4 p.m. to 6 p.m. includes specials on featured tapas ($5 to $9), draught beer and wine on tap ($4 to $6), and select cocktails ($7).

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

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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.

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.

This charming eatery at the Mirabelle Inn was recognized with the Plate designation in the Michelin Guide California 2019. Chef JJ Guerrero offers a unique create-your-own tasting menu of three, four, or five courses that combine local ingredients with French techniques. The menu changes with the seasons; small plates include options like Truffle Roasted Cauliflower and Dungeness crab. A well-curated wine list spotlights Santa Ynez Valley vineyards. Check online for the afternoon high tea, which is served on selected dates.

UPDATE FOUR SEASONS HOTEL WESTLAKE VILLAGE 2 Dole Drive Westlake Village, 818-575-3000 fourseasons.com/westlakevillage/dining

Three dining concepts at this resort offer a variety of options. At Coin & Candor, a breakfast, lunch, and dinner brasserie, chef Jose Fernandez combines thoughtfully sourced local ingredients with woodfired cooking techniques. The recently remodeled Onyx boasts a new menu by chef de cuisine Masa Shimakawa. With a spotlight on bright, fresh nigiri sushi and sashimi, the menu includes specialty rolls like the Hayabusa, with yellowtail, shrimp, asparagus, avocado, and creamy ponzu. The American Wagyu beef skirt steak is also a highlight on the well-rounded menu.

Prosperous Penny is a sophisticated, comfortable social watering hole pouring inventive cocktails, aged bourbons and whiskeys, and rare spirits. Fernandez provides accompaniments in a seasonally driven lightbite menu. For a sip of joe, Stir coffee bar, located off the lobby, is open daily from 6 a.m., offering a graband-go menu of baked on-site pastries and savory options along with cold-brewed coffee, juices, gelato, and other treats. Valet parking is $10 with validation; self-parking is free for up to four hours with validation.

Chef Julien Asseo has served up stellar meals at Michelin-starred eateries such as Restaurant Guy Savoy and Joël Robuchon in Las Vegas and La Fontaine de Mars in France. Now he brings his culinary chops (and steaks) to his newly opened Les Petites Canailles (lpcrestaurant.com) in Paso Robles. The French farm-to-table bistro focuses on sophisticated and modern yet casual cuisine. Steak frites, anyone?

Where to Eat Now 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.

Coin & Candor (coinandcandor.com) at Four Seasons Hotel Westlake Village continues its special winemaker dinners: On November 15, chef Jose Fernandez and his team present a dinner menu spotlighting seasonal and locally sourced ingredients paired with Grgich Hills Estate wines from Napa Valley. Expect dishes such as pan-seared scallop and fall squash with uni sauce, paired with Napa Chardonnay 2015. The cost per person is $110 plus tax and gratuities.

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.

UPDATE MEDITERRANEO 32037 Agoura Road Westlake Village, 818-889-9105 med-rest.com Mediterranean; Entrées $16–$58

Great View, Weekend Brunch Recently reopened after a major makeover, this favorite of locals and hotel guests retains an elegant yet comfortable vibe. Located on the 17-acre property of the Westlake Village Inn, the all-new design includes an expansive bar for sipping craft cocktails and international wines. Executive chef Lisa Biondi has reimagined the menus to include bright Mediterranean dishes such as salatim, seasonal Israeli salads and spreads like street corn with lemon, yogurt, feta, and a punch of Aleppo pepper, at lunch

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and dinner. Dinner entrées include old favorites like classic prime steaks and house-made pastas, along with lamb sirloin souvlaki and grilled whole branzino.

Weekend brunch options include Benedicts, shakshuka, pancakes, and waffles. Patios offer views of the lake or vineyard.

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.) Decor 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.

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

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

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

The resort’s beautiful setting can be enjoyed by hotel guests and others who simply want to patronize the restaurants. As the fine-dining flagship, Olivella features California-Italian cuisine (see separate listing).

Start the evening with small bites and cocktails in the Wallace Neff Heritage Bar, located in the resort’s original golf clubhouse and named for the architect who set the inn’s Spanish Revival tone. Other dining venues include the tranquil Spa Café in Spa Ojai, where light breakfast, fresh-pressed juices, and spa lunch are served inside or on the poolside terrace.

The Oak is famous for its casual but attentive lunch service on a shaded patio overlooking the 10th hole of the resort’s golf course. It also serves breakfast and dinner and two styles of brunch: buffet on Saturdays from 8 a.m. to 1 p.m. and bottomless Champagne with live bluegrass music on Sundays from 9:30 a.m. to 2 p.m. Indigo Pool & Bar offers salads, sandwiches, and adult libations served poolside and in cabanas. The Pixie Café is located at the family-friendly Pixie Pool. Jimmy’s Pub offers a menu of salads, sandwiches, wood-fired pizzas, and entrées plus craft beers and cocktails. (It’s

also one of the few restaurants in Ojai to stay open past 10 p.m. on weekends.) Next door, Libbey’s Market is the place to go for a quick sandwich and a scoop of McConnell’s Fine Ice Creams.

OLIVER’S 1198 Coast Village Rd. Santa Barbara, 805-969-0834 oliversofmontecito.com Plant-based; Small Plates $8–$20, Large Plates $20–$24 Great Patio

The dining room’s sleek decor complements beautiful plates of plant-based cuisine at this elegant yet relaxed spot. An adjacent bar area with a communal table opens to an expansive heated patio where even Fido is welcome. Although you won’t find dairy, meat, or eggs on executive chef Craig Riker’s imaginative menu, you won’t miss them. Enjoy the kung pao cauliflower at dinner as well as artichoke cakes or burgers made with Beyond Meat plant-based patties at lunch or dinner. Valet parking is complimentary.

NEW PACIFIC BY NORU 394 E. Main Street, Suite B Ventura, 805-205-9618 pacificbynoru.com New American; Entrées $10–$29

This star serves innovative coastal fare in an upscale yet laid-back setting that includes a lovely covered patio. Housed in the 1924 Beaux Arts–style Bank of Italy building on Ventura’s buzzing main drag, it’s a locals’ go-to for dinner and happy hour (4 p.m. to 6 p.m.). The menu changes seasonally, but chef Ren Weigang and co-owner James Norton serve up recurring favorites like sake-glazed salmon, hamachi sashimi, braised short rib, chicken katsu sliders, and Wagyu Bavette Bulgogi with chimichurri.

Sip an inventive cocktail or local wine or beer.

NEW ROSEWOOD MIRAMAR BEACH 1759 South Jameson Lane Montecito, 805-900-8388 rosewoodhotels.com/en/miramar-beachmontecito Californian and Italian; Entrées $19–$55 Great Views, Saturday and Sunday Brunch

Set in a spectacular seaside location, this luxury beachside resort’s seven distinctive restaurants and bars are open to the general public as well as hotel guests. Executive chef Massimo Falsini oversees the dining destinations, which emphasize locally and sustainably sourced ingredients. Caruso’s, the signature oceanfront eatery, is open daily for dinner and features alfresco seating over the sand in addition to a stylish dining room outfitted with deep blue leather booths.

Menu highlights include starters such as hand-pulled burrata as well as Baja kampachi crudo, house-made pastas including the chef’s signature carbonara, uni tagliolini, and main courses such as pan-roasted petrale sole and grass-fed Watkins Ranch beef fillet. Local and international wines and traditional handcrafted signature cocktails are also offered. Malibu Farm at Miramar, the first California resort outpost of Helene Henderson’s well-regarded farm-to-table restaurant, offers breakfast, lunch, dinner, and weekend brunch in a refined yet relaxed setting. Standout dishes include mini Swedish crepe-style pancakes for breakfast, coconut and avocado striped bass ceviche for lunch, and crispy baked whole fish tacos for dinner. Beverages on the menu range from juices to specialty cocktails. At dinner, guests can dine family-style with shared plates such as a roasted Rocky Canyon half chicken.

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.

UPDATE SAN YSIDRO RANCH 900 San Ysidro Lane Santa Barbara, 805-565-1700 sanysidroranch.com/san_dining.cfm 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 Bordelaise sauce. Upstairs, The Stonehouse dining room gleams with copper and burnished wood and has a sheltered terrace with views of Montecito, the ocean, and Channel Islands. 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, a warm salad of kale grown on the premises, house-smoked bacon, and dates is topped with a poached egg. A three-course market menu also emphasizes local ingredients. Served from 6 p.m. daily, the dinner menu includes seared scallops with braised oxtail, sweet corn puree, and black garlic vinaigrette and Steak Diane prepared in the classic style—flambéed tableside. The list of wines and spirits is varied and deep; the wine selection garnered the 2018 Wine Spectator Grand Award. Sunday brunch from 10:30 a.m. to 2 p.m. includes starters, entrées, desserts, and free-flowing Laurent-Perrier Brut Champagne.

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

Tucked inside Herzog’s winery and tasting room, Tierra Sur specializes in wine-friendly meals made with careful attention to detail. Executive chef Gabe Garcia maintains a local, seasonal vibe at lunch and dinner. Marinated olives and lamb bacon are made in-house. Tapas feature Wagyu sliders and a Margherita pizza with basil-cashew cheese. Watch carefully, and you may see your bone-in rib eye for two prepared on the patio’s wood-burning grill before it is served with fried kale and roasted potatoes. Desserts include frozen custards, vanillaspiced doughnuts, and a show-stopping Baked Alaska.

Surrounded by the coppery glow of the walls and the burnished-wood wine rack that frames the kitchen pass-through, diners may forget they’re at a kosher restaurant in an Oxnard industrial park. The restaurant is closed on Fridays and Saturdays in observance of

MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

specials are our specialty

Locally Sourced . Chef Inspired Seasonal Creations . Vibrant Ambiance Winemaker Events . Dinner Specials . Artisan Market . Cheese + Charcuterie Visit ParadisePantry.com for our always fresh daily specials.

805 641 9440 • 222 East Main Street • Ventura California 93001 NOVEMBER 2019 / 805LIVING.COM

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Where to Eat Now the Sabbath. Sunday brunch from 11 a.m. to 2 p.m. is served buffet style, with carving and omelet stations and weekly specials inspired by ingredients from local farms.

TRA DI NOI RISTORANTE 3835 Cross Creek Road, Suite 8A Malibu, 310-456-0169 tradinoimalibu.com Italian Entrées $18–$36; Market Price for Some Seafood Sunday Brunch Even though locals know what they want without opening a menu, the kitchen at this restaurant in the Malibu Country Mart can still impress the rest of us with its handmade pastas, shaved truffles, grass-fed beef, local olive oil, and salads made with produce from Malibu’s Thorn Family Farm. The spaghetti carbonara manages to be both low fat and delicious, and the seasonal specials are a treat.

The well-curated wine list matches the food and offers prime selections for sipping on the patio.

UPDATE WATER’S EDGE RESTAURANT AND BAR 1510 Anchors Way Ventura, 805-642-1200 watersedgeventura.com American; Entrées $14–$50 This aptly named bar and grill offers well-prepared plates from both land and sea in an elegant setting with views of the harbor and boats. Start with a cocktail in the piano bar and move on to dinner for starters such as Bloody Mary shrimp cocktail and pesto-stuffed mushrooms and main dishes like seared sesame seed–crusted ahi and braised short ribs. Brunch, served every Friday, Saturday, and Sunday until 3 p.m., offers fried calamari and crab cakes appetizers and traditional breakfast dishes like eggs Benedict, pancakes, and waffles, as well as burgers, sandwiches, and freshly caught fish.

Happy hour is every day from 3 p.m. to 7 p.m. (except holidays) and features $8 cocktails and $5 to $10 plates and pizzas. There’s a pet-friendly patio, too.

ZIN BISTRO AMERICANA 32131 Lindero Canyon Rd., Suite 111 Westlake Village, 818-865-0095 zinwestlake.com Eclectic; Entrées $15–$42 Great View, Romantic

The fire pit on the patio and the view of the lake make this quite a romantic spot for dinner. Begin by nibbling on oysters, or a seafood cocktail, or a cheese and charcuterie plate. Main courses have influences from France and England. Farfalle pasta is tossed with roasted salmon and caviar, and at lunchtime, a British steak and ale stew over mashed potatoes. A long list of main-course salads includes tuna Niçoise with seared ahi, mixed greens, caper berries, and potatoes. Happy hour is from 4 p.m. to 7 p.m., Monday though Friday.

Foodie

Cuisine that shines regardless of decor, service, ambience, or even views.

101 NORTH EATERY & BAR 30760 Russell Ranch Rd., Suite D Westlake Village, 805-852-1588 101northeateryandbar.com New American; Entrées $22–$46 Sunday Brunch, Late-night Menu

Award-winning chef and owner Anthony Alaimo delivers seasonal dishes that are big on international flavors along with wine, beer, and signature cocktails. The restaurant’s relaxed, modern setting includes a bar with a large flat-screen TV, a rustic communal table, and an

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outdoor patio. Expect starters like wild albacore kabobs with Calabrian chili tapenade and grilled Spanish octopus with white bean hummus and mains such as a cumin-rubbed lamb rack, Mediterranean sea bass with green romesco, house-made tagliolini pasta with Selva prawns, and wood-fired, thin-crust pizzas. Sandwiches and sides are on the happy hour menu on Tuesdays through Saturdays from 4 p.m. to 6 p.m. and Sundays from 3 p.m. to 6 p.m. A late-night menu is offered on Tuesdays through Saturdays from 10 p.m. to 1 a.m.

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

This restaurant highlights ingredients from the Central Coast in menus that feature a few changes monthly.

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

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

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

BELL’S 406 Bell St. Los Alamos bellsrestaurant.com French; Entrées $18–$27

Daisy and Gregory Ryan, alums of Per Se, Thomas Keller’s Michelin-starred New York restaurant, helm this French-inspired bistro in the historic town of Los Alamos.

Located in a building that served as a bank in the early 1900s and as a biker bar later, Bell’s delivers classics like steak tartare, wild Burgundy snails served with bread from Bob’s Well Bread Bakery down the street, and coq au vin. For lunch, try the French dip made with roasted rib eye. Reservations are available through the website or via email to info@bellsrestaurant.com.

BIBI JI 734 State Street Santa Barbara, 805-560-6845 bibijisb.com Indian, Australian, and American Street Food $10–$16, Grill $15–$25, Curries $10–$18, Chef’s Tasting $50 per person Chef and restaurateur Jessi Singh partners with star sommelier and winemaker Rajat Parr to offer vibrant Indian fare and local and international wines and beers in this casual downtown bistro. Don’t miss the

Texas de Brazil (texasdebrazil.com) is carving out a new dining experience in The Collection at RiverPark in Oxnard. The churrascaria is the fourth California location for the international Brazilian-American steak-house brand known for its mouthwatering meats and warm Texas-style hospitality. Meats cooked in the churrasco tradition over an open flame with natural wood charcoal are delivered and carved tableside.

There’s also a 50- to 60-item hot and cold salad, soup, and bread area.

Sip wine from South America and California, and try craft cocktails like the traditional caipirinha. gol gappa, surprising sweet-and-spicy flatbread balls flavored with mint, coriander, dates, and tamarind chutney or Singh’s signature dish, Mr. Tso’s Cauliflower, featuring the nutty florets tossed in a tangy chili sauce.

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, kouignamann, pain au chocolat, and other pastries come out of the ovens. Loaves of naturally leavened, burnishedcrust 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. Graband-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 food-and-wine pairings.

NEW BOSSIE’S KITCHEN 901 N. Milpas St. Santa Barbara, 805-770-1700 bossieskitchen.com American; Entrées $12–$20 Saturday & Sunday Brunch

Chef Lauren Herman and pastry chef Christina Olufson, alums of James Beard Award–winning Suzanne Goin’s Los Angeles restaurants A.O.C. and Lucques, helm this farmers’ market–inspired eatery in a landmark building topped with a cow statue.

Their sweet and savory talents focus on entrées with globetrotting influences made from seasonal organic ingredients, hot and cold sandwiches, soups, and salads. Day-of-the-week specials include Tuesday chicken tagine and Saturday pork belly with coconut rice. Happy hour from 4:30 p.m. to 6 p.m. on Tuesdays through Fridays includes local draft beers and wines for $6 to $7 and bites starting at $2 for Mom’s deviled eggs.

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.

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

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

THE GATHERING TABLE Ballard Inn 2436 Baseline Avenue Ballard, 805-688-7770 ballardinn.com French-Asian Shared Plates $10–$30

Located in a charming wine country inn in the wee town of Ballard, The Gathering Table is a foodie destination.

Locals and in-the-know travelers come for the creative French- and Asian-inspired shared plates by awardwinning chef-owner Budi Kazali, along with the warm dining room that strikes a balance between sophistication and comfort. The focus is on locally sourced produce, seafood, and meats.

You might find hamachi with avocado and soy-yuzu vinaigrette, pork belly with tangy Napa cabbage fondue, or lamb lollipops with parsnip puree.

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 small-production labels from around the world. Cocktails often include locally foraged ingredients like lavender, rosemary, and pink peppercorns.

UPDATE HELENA AVENUE BAKERY 131 Anacapa St., Suite C Santa Barbara, 805-880-3383 helenaavenuebakery.com Baked Goods, California-Eclectic Entrées $4–$14 The artisanal bakery and café is brought to you by the masterminds behind The Lark, Lucky Penny, and Loquita in Santa Barbara’s Funk Zone.

The address says Anacapa Street, but walk in from Helena Avenue for the quickest access to Dart Coffee drinks and croissants, scones, cookies, and other pastries made with seasonal ingredients. Open daily, the bakery serves breakfast from 7 a.m. to 11 a.m., when don’t-miss items include Green Eggs & Ham made with spicy green harissa and grits topped with a fried egg. The lunch menu from 11 a.m. to 3 p.m., offers salads and sandwiches, plus specials like Nashville Hot Chicken served with house-made pickles. The bakery’s rustic patio is shared by its neighbor, the Santa Barbara Wine Collective, which offers curated tasting flights and wines by the glass and bottle.

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

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

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Where to Eat Now UPDATE INDUSTRIAL EATS 181 Industrial Way Buellton, 805-688-8807 industrialeats.com New American; Entrées $9–$45

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 a mural of floating sausages, carrots, and wine glasses. Inside, you’ll find imported cheeses, housecured meats, and locally sourced dishes by owner and executive chef Jeff Olsson. The frequently changing menu is noted on pull-down rolls of butcher paper behind the order counter. Wood-fired pizzas can be simple (rosemary with Parmesan) or adventurous (crispy pig’s ear salad with sriracha and an egg on top). Offerings from the Not Pizza section of the menu include chicken liver with guanciale, while the sandwich list offers selections like the Next Level BLT and a beef-tongue pastrami Reuben. Clipboard specials often feature a must-have oyster-uni-avocado combo.

Local wine and beer options are on tap. Located two doors down, The Grand Room is available for large private parties and is the setting for monthly chef dinners. Tickets go fast. Next door to the Grand Room is the new Here to Go, offering grab-and-go items like premade and hot sandwiches, salads, cheese and charcuterie plates, and pizzas. Also find house-cured meats, kimchi, dressings, hot sauces and salsas, fresh fish, meats, and baked goods.

Four Seasons Resort The Biltmore Santa Barbara (fourseasons.com) welcomes new executive chef Michael Patria to its culinary team.

Patria, who brings more than two decades of experience, including his most recent stint as executive chef at Four Seasons Hotel Atlanta, oversees all things food at the seaside Montecito resort, including menu development for Ty Lounge, Bella Vista restaurant, Tydes restaurant, Coral Café, in-room dining, and events. Expect deliciously modern spins on classic techniques and seasonal local ingredients.

LA BODEGA TAPAS 790 Price St. Pismo Beach, 805-295-5400 labodegapismo.com Tapas $13–$30 Live Music

Mediterranean-inspired tapas come to Pismo Beach at this intimate eatery where groups of friends, couples on dates, and beachgoers stop to share bites between sips of local wines and sangria.

The creative menu of artfully presented small plates celebrates local ingredients including meats and cheeses sourced from partner creameries and natural meat purveyors. Recurring favorites on the seasonal menu include empanadas and flatbreads from the wood-fired oven. Dogs are welcome on the pooch-friendly patio, and live music ensues on Wednesdays and Sundays.

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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, communal tables, and private booths fashioned from church pews. As culinary conductor, executive chef Jason Paluska oversees a thoroughly modern menu that highlights local ingredients. West Coast oysters with Goleta caviar lime are popular starters to shared plates of roasted chicken with green peppercorn gastrique, depending on the season. Craft brews, wines by the glass, cocktails, and mocktails extend the artisanal spirit into the bar.

LIDO RESTAURANT & LOUNGE 2727 Shell Beach Road Pismo Beach, 805-773-8900 thedolphinbay.com/lido Californian; Entrées $16–$58 Great View, Daily Brunch

Chef Richard Pfaff brings his eye for fresh and local ingredients to a menu that echoes the creativity displayed by the art glass in Lido’s dining room. Appetizers include oysters with pink peppercorn mignonette and beef carpaccio with dijon aioli. Entrées include pasta carbonara, house-made burgers, and a generous rib eye with herbed porcini butter. The Chef’s Tasting Menu offers five courses for $75 ($100 with wine pairings). A daily affair, brunch from 8 a.m. to 2 p.m. features a three-course plated option with bottomless mimosas as well as à la carte dishes.

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

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

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

This restaurant located inside The Landsby hotel is named for the Danish words for “food” and “wine.” You won’t find a single aebleskiver in the sleek but comfy dining room, but Mad & Vin still pays homage to Solvang’s heritage with a Nordic Caesar salad of local greens, sautéed shrimp, fried sourdough croutons, and dill-caraway Caesar dressing. At dinner, the lamb porterhouse with mint-pesto yogurt and seafood hot pot, paired with selections from the primarily Santa Barbara County wine list, are not to be missed. The newly expanded Scandinavian-chic bar (open until midnight Fridays and Saturdays) and lounge area with patio seating is a great place to enjoy Sunday brunch, lunch, or happy hour daily from 4 p.m. to 6 p.m.

MADE IN ITALY BISTRO BY ANTONIO SESSA 3825 E. Thousand Oaks Blvd., Unit F Westlake Village, 805-370-8667 madeinitalybistro.com Italian; Entrées and Pizzas $16–$27

Chef-owner Antonio Sessa serves up warm hospitality and authentic southern Italian cuisine at this bustling bistro. Order at the counter, then dig into Neapolitan-style pizzas from the Italian woodfired pizza oven, house-made pastas, fresh insalate, and main dishes from family recipes. Try Sessa’s handmade cavatelli ricotta pasta with his nonna’s Bolognese. At lunch, you can’t go wrong with panini such as the braised brisket, veggie, or turkey and pancetta with house-made tomato jam. Lunch and dinner are served every day except Sunday.

MOODY ROOSTER 2891 Agoura Road Westlake Village, 805-370-3131 moodyroosterwlv.com New American; Entrées $13–$30

Born in the Year of the Rooster, owner-chef Collin Crannell cooks whatever he feels like putting on the menu each day at this foodie version of a neighborhood café located in a Westlake Village shopping center. That’s what’s in the name. On the plate, Crannell—formerly the executive chef at The Lobster in Santa Monica—focuses on from-scratch fare showcasing local, seasonal produce, seafood, and proteins at lunch and dinner. Trademark dishes include crispy gnocchi with roasted cherry tomatoes, Parmesan fondue, and a swirl of aged balsamic, as well as a half chicken with roasted garlic and butternut squash. Wine and craft beers are available (ask co-owner Vicki Crannell for pairing suggestions).

MOUTHFUL EATERY 2626 E. Thousand Oaks Blvd.

Thousand Oaks, 805-777-9222 mouthfuleatery.com Peruvian, Californian; Entrées $9–$14 Kid-Friendly

Don’t let the multicolored chalkboard menu or the solarpowered toy pigs decorating the dining room fool you: This order-at-the-counter café may specialize in salads, sandwiches, and what are called “powerbowls” in a fun, casual atmosphere, but chef and co-owner Luis Sanchez is serious about the food—witness Mouthful’s inclusion on Yelp’s Top 100 Places to Eat in the U.S. for 2015. La Sarita, a sandwich of house-roasted pork shoulder served with fried sweet potatoes and pickled red onions, gets its heat from an aioli made with aji amarillo, a pepper from Sanchez’s native Peru.

Additions at dinner might include malbec-braised short ribs on polenta one night and savory chicken stew called aji de gallina the next. Desserts include alfajores, delicate shortbread cookies filled with salted caramel.

The Foodies in Training children’s menu includes a turkey slider with fruit, yucca fries, and a drink, all for $6.

UPDATE NOVO RESTAURANT AND LOUNGE 726 Higuera St. San Luis Obispo, 805-543-3986 novorestaurant.com Global; Entrées $16–$32 Sunday Brunch

Novo’s full-service bar and lounge area fronts the busy downtown, beckoning passersby to peek inside. Walk through the lounge to the back of the restaurant and a different Novo presents itself: a multilevel wood patio that backs up to San Luis Obispo Creek. It’s a serene setting livened by the hum of diners’ conversations and crickets.

Like its sister restaurant, the nearby Luna Red, Novo offers global cuisine and local ingredients. Executive chef Michael Avila presides over a menu that includes sought-after Southeast Asian and Indian curries and fresh avocado-shrimp spring rolls. Calling out gluten-free

and vegan menu items is a nice touch as is identifying teas by caffeine level.

Central California and international wines and spirits accent the menu. Late night on Fridays and Saturdays, a DJ fills the lounge with music.

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 jewelbox 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.

OLIVELLA 905 Country Club Road Ojai, 805-646-1111 ojaivalleyinn.com California-Italian Entrées $37–$65 (a three-course experience is $90 or $150 with wine pairings; four-course experience is $110 or $180 with wine pairings) Romantic, Great Views

This fine-dining restaurant at Ojai Valley Inn features California cuisine with an Italian twist. From chef de cuisine Andrew Foskey’s menus come beautifully plated dishes like Kabocha Squash Ravioli, Tails & Trotters Farm Tenderloin of Pork, and Wild Pacific Sea Bass. Save room for the Citrus Olive Oil Cake or Crème Fraîche Panna Cotta, just two of executive pastry chef Joel Gonzalez’s creative dessert options. Dining spaces include a private wine room as well as a veranda overlooking the first and final holes of the property’s worldclass golf course. The restaurant also hosts winemaker dinners.

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

The mint-condition Airstream trailer parked out front is one sign that The Kimpton Goodland is not the Holiday Inn it once was. Another is the menu at Outpost, the on-site restaurant overseen by executive chef Damien Giliberti.

Playful takes on classics like guacamole (served with toasted pumpkin-seed gremolata) join pork belly bao buns and roasted sea bass lettuce wraps with crispy shallots. Other highlights include a lamb burger with date chutney and watercress and caramelized sweet potato with turmeric yogurt. Local wines, beers, and craft cocktails are great for sipping poolside, in the dining room, and at the hotel’s Good Bar, which offers meal-worthy snacks.

Happy hour specials are available from 4 p.m. to 6 p.m. daily. Ramen is a Sunday-night thing from 5 p.m. (go early). Brunch is served on Saturdays and Sundays from 8 a.m. to 2:30 p.m.

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. Paninistyle 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-thetop 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.

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PICO AT THE LOS ALAMOS GENERAL STORE 458 Bell St. Los Alamos, 805-344-1122 picolosalamos.com New American Shared Plates and Entrées $12–$31 Live Music The spirit of a one-stop general store lives on in the historic town of Los Alamos, the northern gateway to the Santa Ynez Valley. Expect to find an extraordinary chef-driven, locally

FOR ADVERTISING INFORMATION, CONTACT YOUR SALES REPRESENTATIVE OR CALL 805-444-1228.

MORE ON THE WEB: Visit 805living.com for more listings and to make quick and easy reservations at many of the restaurants listed here and on the website through Open Table.

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Where to Eat Now sourced menu by Drew Terp (formerly of Auberge du Soleil in Napa and Alain Ducasse at the Essex House in New York) offering heart of rib eye, duck confit risotto, smoked scallops, house-made pasta dishes, and charcuterie and cheese platters, along with signature cocktails, beer, and a world-class wine list.

The spacious, refurbished building is also the tasting room of Lane Tanner and Will Henry’s Lumen Wines of Santa Maria. Sunday is Burger Night. Upscale but down home, Pico is keeping destination diners as well as the local cowboys coming back for more.

Breakfast and lunch options in Newbury Park just got punched up a notch with the opening of The Nook (breakfastatthenook.com). This is the second outpost for the eatery, whose original location is in Encino.

Locals go for the generous portions, friendly service, and loads of choices.

Both meals are available all day from 7 a.m. to 3 p.m. Mondays through Fridays and 7 a.m. to 4 p.m. Saturdays and Sundays. Menu selections include traditional breakfast items, like pancakes, crepes, waffles, toast, and egg dishes, and lunch favorites, such as sandwiches, burgers, pastas, and salads.

SAMA SAMA KITCHEN 1208 State Street Santa Barbara, 805-965-4566 samasamakitchen.com at Topa Topa Brewing 345 East Ojai Avenue Ojai, 805-335-4175 topatopa.beer Asian; Shared Plates $11–$42

This hip spot buzzes with guests who come for wellprepared southeast Asian food made with ingredients sourced from local farms. Shareable plates include the signature jidori chicken wings with sweet and spicy tamarind glaze. A recently opened second location resides within Topa Topa Brewing in downtown Ojai, where the beer-friendly menu echoes the bold flavors of the original location but is especially tailored to pair with a pint. Order at the walk-up window and sit indoors or on the street-side patio.

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

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with a new Taco Tuesday menu available at lunch and dinner each week. Dinner fare takes on an international flair: A banh mi-inspired appetizer pairs miso-cured bacon with steamed buns, mussels are served in coconut broth and red curry, and lamb sirloin comes with goat cheese gnocchi and maitake mushrooms.

Desserts by pastry chef Stephanie Jackson are homey yet elegantly plated. Local wines are available by the glass and in carafes, supplementing the full bar.

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

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

S.Y. KITCHEN 1110 Faraday St. Santa Ynez, 805-691-9794 sykitchen.com Italian; Entrées $20–$38

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 house-made pastas such as wild mushroom pappardelle, salmon puttanesca, and a don’t-miss grilled globe-artichoke appetizer. With its firepits and padded lounge seating, The Courtyard is a great place to settle in for pre-dinner cocktails and glasses of local wine or to stay for the whole meal. A lunch menu of salads, pastas, and oakgrilled meats and seafood is served daily.

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

At this chic but casual restaurant in downtown Paso Robles, executive chef Libry Darusman builds on the vision of owner and founding chef Debbie Thomas by turning ingredients from local purveyors into elegant, satisfying fare at lunch, brunch, and dinner. (Why, yes, those are Loo Loo Farms tomatoes in the pickled stone fruit and house ricotta salad.) Wine, beer, and ciders from the region are also featured, adding to the restaurant’s farm-to-table bona fides.

UPDATE TYGER TYGER 121 E. Yanonali St. Santa Barbara, 805-880-4227 tygertygersb.com Thai-Vietnamese Entrées $13–$17; Platters $21–$23

Located in Santa Barbara’s Funk Zone, Tyger Tyger burns bright with creativity. Hundreds of illuminated pink lanterns ring the exterior of the restaurant’s shared marketplace space. Open daily at 11 a.m., the order-at-the-counter eatery offers a menu of street food–inspired dishes by chef Daniel Palaima, who’s now back in his native Santa Barbara after stints with culinary heavyweights Grant Achatz and Stephanie Izard. Dishes include pork belly bahn mi, crispy chicken wings with caramelized fish sauce, octopus salad with glass noodles and a Vietnamese fish sauce called nouc cham, and Vietnamese crepes with duck and shrimp confit. Beer and wine selections are from around the globe. Also on site is Monkeyshine, which serves frozen treats flavored with Asian spices and ingredients. Dart Coffee, a small-lot specialty roaster, opens its coffee counter at 7 a.m. daily.

WINE CASK 813 Anacapa St. Santa Barbara, 805-966-9463 winecask.com Wine Country Cuisine Entrées $28–$42; Chef’s tasting menu $75 for five courses, $95 for eight courses

Romantic Founded in 1981, the Wine Cask is pleasing palates with executive chef Jeremy Van Kralingen, a native of Hilo, Hawaii, in the kitchen. Local ingredients still inform dishes at every turn, especially in the tasting menus that feature Santa Barbara County labels in the optional wine pairings. The regular dinner menu includes Santa Barbara Channel sea bass with gremolata, duck confit with farro and strawberry sofrito, and pan-roasted rib eye with umami potatoes. Desserts echo the elegant simplicity of the restaurant: Bread pudding with bourbonsalted caramel sauce is a traditional standout, joined by newer options like lemon meringue ice-cream tart and a Nutella cheesecake with pretzel brittle. California wines are the focus of the international wine list.

Good Eats Not too fancy, not too

expensive, and a good experience all around.

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.

NEW BRAXTON’S KITCHEN 317 Carmen Drive Camarillo, 805-384-7566 braxtonskitchen.com American; Breakfast and Lunch Entrées $8–$13

This beloved order-at-the-counter breakfast-andlunch spot serves updated classic dishes with a side order of down-home friendly vibes. Hearty breakfasts include lemon-poppyseed pancakes and the Scorpion Bowl of fried potatoes, scrambled eggs, bacon, sausage, cheese, jalapeños, and a sriracha drizzle. Lunch offerings are fresh salads and sandwiches, including the vegan Somis Sammy with marinated eggplant and hummus. The dog-friendly patio is a given, as the restaurant is named after co-owner Steve Kim’s rescue pooch.

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.

CAFE ANA 1201 Anacapa St. Santa Barbara, 805-888-0262 cafeanasb.com Californian; Evening Plates $10–$20 Weekend Brunch

This bright, all-day café combines a big-city vibe with neighborhood-hangout warmth. At the remodeled former Coffee Cat space in downtown Santa Barbara, Cafe Ana patrons are in the capable hands of husband and wife owners and longtime hospitality-industry pros Julian Sanders and Katherine Guzman Sanders. In the morning, stop by for breakfast or snag a housebaked pastry and Lamill coffee. Weekday lunches include seasonal soups, fresh salads, and inventive sandwiches. Chef Ryan Whyte-Buck’s take on eggs Benedict is a don’t-miss weekend brunch dish. Sip from a well-curated wine and beer list while nibbling evening bites like cheese plates and house-made country pâté.

UPDATE CAFÉ BIZOU 30315 Canwood St., #14 Agoura Hills, 818-991-9560 cafebizou.com French; Entrées $17–$28

Cozy and candlelit, Café Bizou offers French comfort food in an unstuffy atmosphere. It’s known for wellcrafted classics such as traditional bouillabaisse, lobster bisque, escargots persillade, steak au poivre, double truffle pommes frites, along with plats du jour. Also look for grilled fresh fish, steaks, chops, chicken, pastas, and risotto. This is high-end food without the prices to match. A salad added to your dinner is $2 or $3, and wine buffs rejoice at the $2 per bottle corkage fee.

CASA NOSTRA RISTORANTE 717 Lakefield Road, Unit H Westlake Village, 805-495-0053 casanostralake.com Italian; Entrées and pastas $16–$29 Great Patio

It’s apt that casa nostra translates to “our house,” as diners are well taken care of in the cozy, relaxed setting and lovely outdoor patio of this hidden gem.

Couples, families, and groups of friends soak up the warm hospitality while nibbling antipasti including fried

Mastro’s Steakhouse in Thousand Oaks (mastrosrestaurants.com) has made it deliciously easy to eat for a cause and give back.

In October, Mastro’s presented the Ventura County Sheriff’s Foundation with a check for $10,095, the result of two months of Back the Badge dinners sold at the restaurant. What’s more, executive chef Adrian Giese helped raise $10,000 by volunteering to cook dinner for 10 guests as an auction item for a Boys & Girls Clubs of Greater Conejo Valley fundraiser.

calamari, prosciutto, and burrata, along with housemade pastas. For secondi, classics like chicken piccata and osso buco are highlights, but look for daily specials such as braised lamb shank and papardelle with porcini and truffles. Choose from an extensive list of Italian and California wines. For dessert, the tiramisu is a standout.

CHO CHO SAN, THOUSAND OAKS 400 E. Thousand Oaks Blvd.

Thousand Oaks, 805-379-9300 Chochosan.com Japanese; Entrées $12-$20; Rolls $7–$14

This lively spot is known for its reliable and reasonably priced Japanese specialties. Teppanyaki tables, popular for birthday celebrations, showcase entertaining chefs cooking over sizzling-hot iron plates. In the main dining room, sushi chefs turn out fresh sushi, sashimi, and traditional and specialty rolls. Look for the dragonfly roll with shrimp tempura and spicy tuna, and check out daily specials. There’s something for everyone, including non-Japanese items such as burgers and chicken sandwiches, and for kids, bento boxes with mini corn dogs.

FINNEY’S CRAFTHOUSE & KITCHEN 982 S. Westlake Blvd., Suite 2 Westlake Village, 805-230-9950 and 494 E Main St., Ventura, 805-628-3312 and 35 State St., Suite A Santa Barbara, 805-845-3100 finneyscrafthouse.com American; Entrées $10–$16 Kid-Friendly

The “craft beer spoken here” neon sign in the dining room doesn’t quite say it all at this casual but polished gastropub owned by Greg Finefrock, an 805 local whose childhood nickname inspired the restaurant’s moniker. In addition to the 30 brews on tap, you’ll find craft cocktails, California wines by the glass and bottle, and a fun atmosphere and menu that has something for everyone. With slight variations between the Santa Barbara and Westlake Village locations, shareable appetizers include glutenfree buffalo cauliflower tossed in yuzu sauce and chicken-and-waffle bites that come with a tangy surprise: Tabasco-braised kale. The house burger is made with a chuck, brisket, and hanger steak patty on a brioche bun (options include gluten-free buns and plant-based Impossible Burger patties). Crispy tacos, salads, and flatbread pizzas are also available.

Families and other groups gravitate to the communal tables inside and on the patio. Seating is first-come, first-served at the copper bar.

HIMALAYA 35 W. Main St. Ventura, 805-643-0795 and 720 E. Thousand Oaks Blvd.

Thousand Oaks, 805-409-1041 himalayacuisine.com Nepalese, Indian, Tibetan; Entrées $8–$32 Live Entertainment

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

JANE 1311 State St. Santa Barbara, 805-962-1311 and 6940 Marketplace Drive Goleta, 805-770-5388

janeatthemarketplace.com; janerestaurantsb.com Eclectic; Entrées $9–$25

Lots of interesting salads, sandwiches, and burgers are set down at lunchtime on small wooden and marble tables in this cute spot on State Street from the family that owns the Montecito Cafe. Jane is the name of the owner (Jane Chapman) and her grandmother (Jane Moody), whose pictures adorn the high walls. The loft seating and upstairs patio are cool and a bit secluded compared to the downstairs tables, which are always packed in the afternoon. The eclectic dinner menu offers pastas, steaks, and grilled duck breast. For dessert, the soft-serve ice cream is a fun choice, as is the coconut cake.

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 familyowned and operated group of restaurants has clearly struck a chord: Its original location was number 16 on Yelp’s list of Top 100 Places to Eat in the U.S. for 2016. The mix of authentic Mexican cuisine with casual but attentive order-at-the-counter service can now be found at five sites in and around the 805. Each offers the same menu of house-made tortillas, ceviche, salads, and burritos filled with all manner of seafood, poultry, or beef. Signature dishes include the show-stopping Land and Sea molcajete, a 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.

UPDATE LOUISIANA SEAFOOD HOUSE BY EMC 511 Town Center Drive, Space 3015 Oxnard, 805-278-4997 emcseafood.com Cajun; Entrées $15–$22; Seafood Boil is market price The Big Easy comes to Oxnard with the brandnew menu at this stylish eatery serving lunch and dinner daily in The Collection at RiverPark. Created

by NOLA-raised wife-and-husband chefs Aliza and Guy DuPlantie, old-school New Orleans dishes such as jambalaya, gumbo, shrimp Creole, house-made sausages, and blackened catfish are the real deal.

French bread for authentic po’boys comes from Leidenheimer Baking Company in New Orleans, and crawfish is flown in seasonally. Patio seating is available. Happy hour takes place Mondays through Fridays from 2 p.m. to 6 p.m.

UPDATE MESA BURGER 315 Meigs Road, Suite F Santa Barbara, 805-963-7492 and 7010 Market Place Drive Goleta, 805-869-2247 mesaburger.com Burgers; Entrées $10–$14

A laid-back beach vibe prevails at both the original location in Santa Barbara’s Mesa neighborhood and at the new Goleta outpost in Camino Real Marketplace. Local gal and executive chef Cat Cora, the first female Iron Chef on Food Network’s Iron Chef America, and chef Aimee DiMase offer a simple menu NOVEMBER 2019 / 805LIVING.COM

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Where to Eat Now of mouthwatering burgers, fries, salads, and shakes.

Try the Montecito burger, gussied up with griddled goat cheese, bourbon-glazed mushrooms, onion ring, truffle aioli, arugula, and grilled onions. Wines and on-tap beers are from the Central Coast. Both locations are open daily for lunch and dinner.

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

An Ojai Valley shopping center anchored by a Rite Aid is the setting for this casual, order-at-the-counter restaurant specializing in customizable poke and ramen bowls, plus what co-owners Don Hull and Doug Hernandez call “crafted bowls.” The latter include the vegan Golden Flower Bowl, named for its pairing of turmeric-dusted cauliflower, beet chips, and quinoa, and the Braised Beef Bowl, made with local Watkins Cattle Co. beef, brown rice, and crispy leeks.

Hull, a sommelier, oversees the list of wines served by the glass and local beers and kombuchas on tap. Hernandez lets his imagination—and his sweet tooth—run free in desserts like banana spring rolls with vegan coconut ice cream and a Kona pie that involves a chocolate-cookie crust, macadamia nut– vanilla ice cream, and oodles of hot fudge.

The new ‘O’ Bar and Kitchen is making waves at The RitzCarlton Bacara, Santa Barbara (ritzcarlton.com). Located adjacent to the remodeled lobby, the transformed bar and indooroutdoor restaurant offers ocean views and rustic California cuisine with Mediterranean flair.

Guests may choose a spot at the O-shaped bar, indoor tables, or outside on Ocean Terrace, where cozy seating surrounds glowing fire pits. The menu changes seasonally but recurring favorites include seared Atlantic salmon with bulgur wheat and lentil salad and vegan falafel sliders.

UPDATE OYSTER LOFT 175 Pomeroy Ave. Pismo Beach, 805-295-5104 oysterloft.com Seafood; Fresh oysters $16 per half dozen; Crudo $14–$27; Entrées $21–$47 Great Views

Savvy seafood lovers get their fix at this buzzing ocean-view spot with an outdoor patio. Oysters, such as Fanny Bay and Kumamoto, are delivered fresh daily and other fresh crudo starters include scallop carpaccio and salmon poke tacos. Preparations change seasonally, but look for pan-seared Pacific halibut and cioppino, chock-full of sea bass, mussels, prawns, and littleneck clams. Non-seafood options include hangar steak au poivre and wild mushroom and asparagus risotto. Go ahead and splurge on the peanut butter–chocolate tower. Happy hour is

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Mondays through Thursdays (excluding holidays) from 4 p.m. to 5 p.m., offering the chef’s choice of oysters on the half-shell with rice-wine mignonette for $1.50 each, $1 off draft beers, and $7 curated wines by the glass. Dinner is served nightly.

NEW RAMEN KOTORI 1618 Copenhagen Dr. Solvang, 805-691-9672 ramenkotori.com Japanese, Ramen; Entrées $7–$16

What began as a pop-up has evolved into this casual, cozy eatery from husband and wife team Francisco and Ikuko “Erica” Velazquez and Budi Kazali, owner of The Ballard Inn and Gathering Table. The farmers’ market-driven menu includes small bites like karaage (Japanese fried chicken), pot stickers, and seasonal salads. Look for daily specials such as kimchi fried rice and spicy fried chicken bao buns. The ramen roster includes a miso version with gluten-free and vegan options. Fresh sashimi specials are coming soon. Sip local beers and wines or Japanese sake.

SOCIAL MONK ASIAN KITCHEN 4000 East Thousand Oaks Blvd., Space C1 Westlake Village, 805-370-8290 socialmonk.com Asian; Entrées $9–$14

Spicing things up at The Promenade in Westlake Village, this new fast-casual restaurant offers madeto-order Asian dishes with an emphasis on fresh ingredients. Award-winning chef Mohan Ismail oversees the approachable menu that features starters, salads, sandwiches, rice and noodle bowls, classic entrées, noodles, and sides, as well as a Little Monks menu for children. Pair the bold flavors with a glass of wine or beer, or Vietnamese iced coffee, and sit in the bright, contemporary dining room or on the outdoor patio.

THE STONEHAUS 32039 Agoura Road Westlake Village, 818-483-1152 the-stonehaus.com Mediterranean; Sandwiches & Platters $10–$17 Dog-Friendly, Great Views, Kid‑Friendly, Romantic

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

THE ANNEX 550 Collection Blvd.

Oxnard, 805-278-9500 thecollectionrp.com/the_annex Cuisines and prices vary by location Kid-Friendly

Seven restaurants offer as many dining experiences at this public market-style spot in the heart of The Collection at RiverPark. House-roasted coffee, avocado toast, and gluten-free muffins help jumpstart the day at Ragamuffin Coffee Roasters, while The Blend Superfood Bar serves smoothies, juices, and acai bowls made with local berries and honey.

Other order-at-the-counter options include Love Pho, Taqueria el Tapatio, and PokeCeviche, specializing in build-your-own Hawaiian poke bowls and chefcurated Latin American ceviche. Seoul Sausage Kitchen, the season-three winner of Food Network’s The Great Food Truck Race, offers an updated take on Korean barbecue. The craft-beer bar Bottle & Pint serves local brews and ciders on tap and by the bottle and can; wines are available by the glass. Fun artwork, inventive communal seating areas, and two retail shops add to the vibe.

BETTINA 1014 Coast Village Road Montecito Country Mart Montecito, 805-770-2383 bettinapizzeria.com Pizza/Italian; Entrées and Pizzas $12–$22

First-timers to Bettina may think they’ve taken a wrong turn and ended up in Italy. At this bustling, cozy neighborhood restaurant patrons sip a Venetian spritz or Negroni and nosh on naturally leavened, Neapolitan-style pizzas dressed up with inventive toppings. Antipasti, entrées such as chicken cacciatore, and fresh salads are also on the menu, which changes seasonally but always includes vegetarian, vegan, and gluten-free options. Lunch and dinner are served daily; online orders are available for pickup.

BOGIES BAR & LOUNGE 32001 Agoura Road Westlake Village, 818-889-2394 bogies-bar.com Spanish-California; Small Plates & Entrées $4–$15 Great Views, Live Music Surrounded by greenery and water, this bar on the grounds of the Westlake Village Inn is a gorgeous place to get your groove on: Live music and/or club nights are scheduled nearly every night of the week.

On the patio, wicker chaise lounges are arranged in semi-private groupings around fire pits and a bar counter looks onto the dance floor through rollup 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 to $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 apricotcashew 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.

NEW THE CRUISERY 501 State St. Santa Barbara, 805-770-0270 thecruisery.com American Fusion; Entrées $9–$18

This lively brewpub located in the former Santa Barbara Brewing Company space serves top-notch beers from award-winning master brewer Dave “Zambo” Szamborski as well as a satisfying sudsfriendly menu. Not your typical pub grub, offerings include banh mi flatbread, yellowtail crudo, and steak frites, along with sandwiches, tacos, salads, and appetizers like beer-battered green beans. Beer not your jam? Try a craft cocktail with house-made infusions and freshly squeezed juices. Happy hour is Sundays through Fridays from 3 p.m. to 7 p.m. with deals on cocktails, beers, and bites.

NEW CUBANEO 418 State St. Santa Barbara, 805-250-3824 cubaneosb.com California-inspired Cuban; Entrées $10–$15

Sister restaurant to Barbareño in Santa Barbara, this order-at-the-counter spot has a fun vacay vibe and shares space with tropical-cocktail bar Shaker Mill and Modern Times Beer. Cubaneo offers lunch, dinner, and late-night eats with a reasonably priced menu of sandwiches, platos, and sides. Plates include plato mixto ($15) with choice of mojo pork loin or roast, marinated chicken breast, shrimp, or goat cheese croquetas. A standout sandwich is the Cubano ($13) with mojo pork roast, Benton’s country ham, and Jarlsberg cheese. Open daily from 11 a.m. to 1 a.m.

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

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

HITCHING POST II 406 E. Highway 246 Buellton, 805-688-0676 hitchingpost2.com Steak House; Entrées $26–$56

A fan favorite since its star turn in the 2004 movie Sideways, Hitching Post II radiates a western-style steak-house feel with down-home service and hearty portions of Santa Maria–style barbecue. In addition to oak-grilled steaks, the menu features ribs, quail, turkey, duck, and seafood. Sip from the Wine Spectator award-winning wine list that includes a selection of Hitching Post labels.

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

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

Located in Santa Barbara’s Funk Zone, this orderat-the-counter spot ranks as one of the city’s most Instagrammed restaurants. The exterior covered in thousands of shiny copper pennies is a draw, but so is the creative menu of close-up-worthy salads, sandwiches, small plates, and wood-fired pizzas. The latter includes such local-place-named favorites as the Milpas, topped with fingerling potatoes, chorizo, and a sunny-side-up egg. Salads are big enough to

Sea breezes and views abound at Vespera on Ocean (marriott.com), Pismo Beach’s new beachfront hotel from the Marriott Autograph Collection. Somerset Grill, the hotel’s on-site restaurant, serves breakfast, lunch, and dinner in a casual beach-house setting with a focus on California coastal cuisine.

Beachfront bar? Poolside dining?

Handcrafted cocktails, local beers, and wines? Check, check, and check.

turn into a meal or to share with a friend who orders pizza. Seating is on a pet-friendly patio adjacent to The Lark restaurant. Coffee is served, along with beer, wine, cider, and a life-giving frosé accented with local strawberries and tarragon.

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

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

NEW THE PROJECT: CORAZON COCINA & TAPROOM 214 State St. Santa Barbara, 805-869-2820 theprojectsb.com Mexican; Entrées $10–$24

Chef Ramón Velazquez of Corazon Cocina teamed up with Captain Fatty’s Brewing Company to create this easy-breezy hangout spot on the edge of Santa Barbara’s Funk Zone. Fun-loving folks dig into fresh and creative tacos, burritos, quesadillas, salads, and ceviche while quaffing from a frequently changing selection of more than 20 craft beers, including Captain Fatty’s, local guest taps, and Mexican brews. A full bar features signature tequila- and mezcal-based margaritas.

Catch the ocean breeze on the State Street–facing outdoor patio or the game on TVs in the bar.

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. 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.  NOVEMBER 2019 / 805LIVING.COM

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By Greg Clarke

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NOVEMBER 2019 / 805LIVING.COM

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

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